Free Online Recipes

1 lb Cheese; *

3 oz Cream Cheese; Softened, 1 pk

1/4 c Marinated Artichoke Hearts**

1/4 c Pine Nuts; Toasted, 1 oz

1 1/2 t Fresh Basil Leaves; OR ***

1/2 t Basil Leaves; Dried.***

* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.

1 cn Apricot halves 16oz (drain)

1 3/4 c All-purpose flour

3/4 c Whole wheat flour

1 1/4 c Sugar

3 1/2 t Baking powder

1 t Salt

1/2 t Pumpkin pie spice

2 ea Eggs (beaten)

1/2 c Milk

3 T Cooking oil

1 c Snipped dried apricots

In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8×4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves.

Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 From: Better Homes and Gardens, Test Kitchen (March, 1991)

1/4 t Black Pepper

1 c Olive Oil

1/2 c Lemon Juice

1 tb Salt

3 c Chick-Peas; Cooked

————-GARNISH————-

1 x Parsley; Chopped

Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage

Jim Vorheis 3 oz Cream cheese

4 tb Butter

1/4 ts Garlic powder

2 tb Freshly grated Parmesan

-cheese 1 tb Dry white wine

1 tb Minced parsley

1 pn Of thyme

1 pn Of marjoram

Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

1 c Long-grain white rice

1 c Plus 3 Tbsp olive oil

1 c Finely chopped yellow onion

3 Green onions, including

-green tops, finely chopped 1/4 c Minced fresh parsley

2 tb Minced fresh mint

1/2 c Pine nuts

1 ts Ground cinnamon

1/2 ts Ground allspice

1/2 ts Salt

1/4 ts Freshly ground black pepper

16 oz Jar grape leaves

Servings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Source: Rice by James McNair Posted by Linda Davis

1 c Chunky Applesauce; Unsweeten

1/4 c Honey

1/4 c Raisins

4 ts Lemon Juice

1 tb Tarragon Vinegar

2 tb Dark Brown Sugar

1 1/4 ts Curry Powder

1 ts Celery Salt

Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons

3/4 c Olive oil

1/2 sm Onion; chopped

8 Scallions; chopped fine

2 lg Garlic cloves; chopped

1 c Raw long-grain rice

1 bn Fresh dill; chopped

1/2 bn Fresh parsley; chopped

1 1/2 Lemons (or more), juice only

Salt & freshly ground pepper 1 c Hot water

1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the “dolma”, seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree. Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so.

16 oz Grape leaves

3/4 c Extra virgin olive oil

3 Onions; more if desired

(shredded or minced finely) 1 3/4 c Rice

1 Lemon, juiced

- or more, to taste Dill; very finely chopped 1 3/4 c -Hot water

3/4 ts Salt

1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. Enjoy. Georgios Posted by: rika@informix.com (Rika Tsitsinia)

1 3/4 Ground meat (beef , pork or

-mix of two) ———————————BASIC MIX——————————— 2 Eggs

3 tb Soy sauce (light

-preferred) 3 tb Sherry

1 ts Grated fresh ginger

1/2 ts White pepper

2 tb Sesame oil

3 Chopped little green

-onions 2 tb Corn starch

4 tb Chopped water chestnut

3 Clove garlic, minced

——-EXTRA CONDIMENTS——–
1 1/2 ts Red chili sauce with

-garlic 2 ts Spicy brown bean sauce

3 ts Hosin sauce

1 ts Grated orange peel

————–WRAPPER———-
1 pk Wonton skins

in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments — mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what. To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

1 lb Ground, fully cooked ham

1/2 c Dry bread crumbs

1/4 c Finely chopped green onions

3 tb Finely chopped fresh dill,

- or 3 tsp. dried dill, - divided 1/4 c Milk

1 Egg, lightly beaten

1 ts Dijon mustard

1/2 ts Pepper, divided

2 tb Butter or margarine

2 tb Vegetable oil

2 tb All-purpose flour

1 c Water

1 c Sour cream (8-oz.)

Hot cooked noodles In a bowl, combine ham, cread crumbs, onions, 1 tb fresh dill (or 1 tsp. spoon dried), milk, egg, mustard and 1/4 tsp. pepper; mix well. Shape into 1-inch balls.

In a large skillet, heat 1 tb. butter and 1 tb. oil. Brown ham balls, adding remaining butter and oil as needed. Remove ham balls to a serving dish; cover and keep warm. Pour ham drippings into a saucepan; blend in flour. Gradually add water and stir until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls. Serve over noodles.