Free Online Recipes

1 qt Vinegar

2 qt Water

1 c Salt

Dill (to taste) Garlic (to taste) 1 ga Pickles

Wash cucumbers thoroughly and place them in very hot water. In a large pot boil vinegar, water and salt for 2 minutes. Drain hot water from cucumbers and put in sterile jars with dill and garlic. Pour boiling solution over cucumbers and seal immediately. Open in 3 to 4 weeks. Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking

1 c Sour cream OR Plain yogurt

1/3 c Mayonnaise

1/4 c Dijon mustard

1 tb Finely-chopped green onion

Seasoned salt Additional Dijon mustard Combine sour cream, mayonnaise, Dijon mustard and onion. Add seasoned salt to taste. Chill at least 1 hour to blend flavours. Pour into serving bowl. Garnish by swirling a small amount of mustard onto surface of dip. Serve with an assortment of cut up fresh vegetables. Makes 1 1/2 cups (375mL) of dip.

2 lg Green bell peppers, grilled

– & skinned 3 ea Tomatoes, skinned & seeded

1 lg Spanish onion

6 tb Olive oil

2 tb Vinegar

1 ea Garlic clove, finely chopped

Salt Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well. Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.

1 Can bean dip

1 c Sour cream

2 tb Taco seasoning

8 oz Monterey jack cheese,grtd**

2 Tomatoes, finely diced

4 oz Chopped green chiles, opt.

8 oz Sharp cheddar, grated

4 Scallions, diced

1 Can ripe olives, diced, opt.

**Cheese should be grated. If spicier result is desired, use Monterey Jack cheese w/jalapeno peppers. Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives. Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage

8 oz Plain lo-cal yogurt

1/2 x Onions, finely chopped

2 ts Lemon juice

2 tb Parsley

1 ds Hot pepper sauce

1 ds Horseradish

1 ds Salt and pepper

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving = 1/2 milk, 1/2 veg Calories: 72

Brown and drain ground beef of all fat. Wash and dry fresh spinach, or dry frozen spinach. Combine with ground beef and remaining ingredients. Mix well.

Form dough into a long roll 1 inch in diameter. Cut or break into 1 inch sections. With your hands or a large glass, flatten each piece into a circle 3 inches in diameter. Place 1 tablespoon of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal.

Brush a nonstick frying pan with 1/2 teaspoon oil. Place the dumplings in the pan and brown them on each side. Add enough broth or water to come up to a third of the height of the dumplings. Cover pan tightly, and steam until water is all gone - about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping.

1 1/4 c Brown lentils

3 3/4 c Water

1 ts Turmeric

1 Garlic clove, crushed

2 tb Ghee

1 lg Onion, chopped

1 ts Garam Masala

1/2 ts Ground ginger

1 ts Coriander

1/2 ts Cayenne pepper

Fresh cilantro sprigs (opt) Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper.

1 c Cream

2 T Flour

1/4 t Mace

1 T Butter

1 t Parsley, minced

1 t Worcestershire sauce

4 ea Egg, hard boiled, mashed

1 x Salt & pepper

1 x Bread crumbs

Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

1/2 c Shallots, peeled, chopped.

1/2 c Lemon grass, sliced thin.

1/4 c Nam-prik Pao.

1/4 c Fish Sauce.

1/4 c Lime juice.

2 tb Sugar.

1/2 c Mint leaves, chopped fine.

1/4 c Scallions, sliced fine.

1/4 c Coriander leaves, chopped.

1 tb Chilli peppers, chopped.

30 ea Italian tomatoes.

Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps. Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves.

2 ea Hard boiled eggs, chopped.

1/4 c Lemon grass, sliced fine.

1/4 c Onion, chopped.

2 tb Nam-prik Pao.

2 tb Fish sauce.

3 tb Lime juice.

1 tb Sugar.

2 tb Scallions, chopped.

2 tb Corianders leaves, chopped.

Cucumber(s). Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid.