Free Online Recipes

1/2 ts Dijon mustard

2 tb Fresh lemon juice

3/4 c Fresh mint leaves, loosely

-packed 1 c Vegetable oil

Salt and pepper 16 Thin slices homemade white

-bread, crusts removed 1 Cucumber, peeled and thinly

-sliced From Cooking with Herbs by Emelie Tolley and Chris Mead. MINT MAYONNAISE In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl. Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving. Makes 32 tea sandwiches.

-crosswise 1/4 lb Roquefort cheese

1 tb Cream

1 ts Lime juice

1/2 ts Ground white pepper

1/2 ts Caraway seeds

15 Hazelnuts, peeled and finely

-chopped 12 Hazelnuts, peeled and

-halved. Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and

2 oz Smoked salmon

dr Lemon juice (few drops) 3 tb Heavy cream

White pepper to taste 2 Seedless English cucumbers

Garnish watercress leaf(opt) From Daniel’s Restaurant. (Makes approximately 40 hor d’oeuvres) Combine the mousse ingredients in the bowl of food processor and blend until the mixture is smooth. Chill at least 30 minutes. Cut each cucumber crosswise into approximately 20 slices, each slightly less than 1/4″ thick. Cucumbers can also be peeled, striated with fork tines or cut into decorative shapes with biscuit cutters. Assemble hor d’oeuvres no more than an hour before serving by softening the mousse with a wooden spoon and putting it in a pastry bag with a leaf tip. Pipe mousse on top of each cucumber slice and garnish with a small watercress leaf. NOTE: If you prefer, you can slice the cucumbers a bit thicker than 1/4″ and make a small hollow for the filling in the center of the

slice with a melon-ball scoop.

3 c Cucumbers, thinly sliced

1/3 c Onion, chopped

1/2 c Red wine vinegar

2 ts Sugar

1/4 ts Salt

4 ea Red chili peppers, seeded

1 tb Cilantro leaves

———–PICKLE B——–

3 c Cucumbers, sliced thinly

1/2 sm Onion, sliced thinly

————A MIXTURE——–

2 ea Red chili peppers, seeded

2 ts Garlic, chopped

2 ts Cilantro root, chopped

2 ts Peppercorns, whole or ground

——-B MIXTURE——–

1/2 c Vinegar

2 tb Soy sauce

1 1/2 ts Sugar

1 tb Cilantro leaves, chopped

1/2 c Peanuts, crushed

PICKLE A: Combine all ingredients & serve. PICKLE B: Place cucumber & onion in a bowl & toss. Place A MIXTURE in a blender or food processor & blend to make a rough paste. Blend the B MIXTURE, then mix together A & B. Immediately pour over the cucumbers & sliced onion. Place in a serving dish & sprinkle with the cilantro leaves & crushed peanuts. Serve immediately. To make it hotter add more red pepper or a shake or two of cayenne.

1 ea Cucumber

1 sm Onion

1 tb Fresh dill

Salt 2 ea Green chili peppers, chopped

1 tb Vinegar

Oil & lemon dressing Cut tomatoes into 10 wedges. Pare the cucumber; cut it in half lengthwise & then in thin slices. Cut onion in half lengthwise & then slice paper thin. Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. Rinse & pat dry. On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. Sprinkle with the dill, salt & chili pepper. Mix vinegar & dressing & pour over the salad enough to moisten it well.

-of shell removed 1 tb Fresh lime or lemon muice

1/2 ts Grated lime peel

1 Green onion, minced

2 tb Minced parsley

1 ts Worcestershire sauce

1 ts Hot prepared mustard (or to

-taste) Several dashes of liquid -hot-pepper sauce (or to -taste) 2 tb Unsalted butter, melted

16 Melba toast rounds

1/2 c Grated Swiss or sharp

-Cheddar cheese Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab. Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers. Source: _Hotter than Hell_ by Jane Butler ISBN 0-89586-542-4

1/2 ts Salt

1/8 ts Cayenne

3/4 Stick (6 tablespoons) cold

-unsalted butter, cut into -bits, Plus 3 tablespoons, softened 1 c Coarsely grated sharp

-Cheddar 3 tb Heavy cream

1 lg Egg, beaten lightly

1 1/2 c Finely shredded Swiss cheese

from 1969 Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours.

Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting

out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The

pastry rounds may be made 2 days in advance and kept in an airtight container. In a small bowl cream together well the Swiss cheese and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or until the cheese is just melted. Makes about 46 croutes. Source: Gourmet magazine, January 1991 – favorite recipes from old issues

1/2 ts Salt

1/8 ts Cayenne pepper

6 tb Unsalted butter, cut into bi

-s 1 c Sharp cheddar cheese, coarse

-y grated 3 tb Heavy cream

1 lg Egg, beaten lightly

1 1/2 c Swiss cheese, finely shredde

3 tb Butter, softened

Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a

1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on

baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450f oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite.

2 ea Garlic cloves

6 ea Ripe tomatoes, seeded,

– finely chopped & drained Salt & pepper 1 1/2 tb Parsley

Polenta, prepared as above Olive oil Warm the olive oil in a medium sized skillet over low heat & saute the garlic gently, just until it begins to take on colour. Add the tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the parsley. Preheat the broiler. Cut the cooked polenta into 2″ squares & brush them with a light wash of oil. Broil until they are firm & lightly crisp with a bit of a crust on the first side. Turn the squares over & spread with the tomato mixture. Broil for 5 to 7 minutes & serve immediately.

4 tb Olive oil

1 lg Red onion, finely minced

1 lb Fresh brown mushrooms,

– cleaned & sliced 3 sm Ripe plum tomatoes, chopped

1 tb Parsley

Salt & pepper
———-POLENTA———–
6 c Water

2 1/2 ts Salt

2 c Cornmeal, finely ground

Olive oil Soak the porcini mushrooms in warm water to cover for at least 45 minutes. Carefully remove from liquid & rinse well under cold water. Chop roughly & pat dry. Heat olive oil in a heavy saute pot & saute onion until it is translucent & soft. Add the garlic & all the mushrooms. Reduce heat to low & cook, stirring intermittently, for 20 to 25 minutes, until tender. Add the tomatoes, parsley, salt & pepper & cook for another 5 minutes.

POLENTA: Bring the salted water to vigorous boil in a large pot. Reduce heat to low & slowly sprinkle in the cornmeal in a thin stream, first whisking it in & then stirring constantly being careful to eliminate any lumps. Keep the water at a steady simmer & stir frequently. When it comes away from the side of the pot, after 20 or 25 minutes, then it is cooked. Check for salt. Allow to cool by

pouring onto a baking sheet & patting until it is as smooth as possible. Cut the polnta into slices that are 2″ wide & 3″ to 4″ long. Brush lightly with the olive oil. Broil until they are firm & lightly crisp on both sides. Place a spoonful of the hot mushroom sauce on the top of each crostini & serve. Can be served as an appetizer, as an antipasto, as a side dish or as a main dish.