Free Online Recipes

3 oz Cream cheese

3 oz Bleu cheese

3 tb Unsalted butter

1/4 c Whipping cream

2 lg Bunch Belgian endive

paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.

1/2 lb Ground Beef

1/4 c Onion; Finely Chopped, 1 Md

2 tb Raisins; Finely Chopped

2 tb Chopped Green Olives

1/4 ts Salt

1/8 ts Pepper

1/4 c Cottage Cheese;Sm Curd,Cream

1 ea Egg;Large Hard Cooked, *

1 ea Egg; Large, Separated

1 ts Water

1 x 10-Inch PastryRecipe,2 crust

2 ts Milk

* Hard boiled egg should be peeled and chopped.

Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef

mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm.

4 c Flour

1 tb Butter

1 c Shortening

2 Whole eggs

1 Egg yolk

2 ts Salt

1 1/2 c Cold water

For the filling: 1 tb Oil

1 sm Onion, finely chopped (about

-1/4 cup) 1 Clove garlic, minced

3 Chicken legs

1 Bay leaf

2 tb Tomato paste

Salt & pepper Water, as needed 3 tb Flour

1/4 c Cooked peas

8 Pitted green olives, chopped

Cayenne pepper 1 Egg beaten with a pinch of

-salt for glaze Servings: Makes 50 1/2-inch empanadas Notes: Empanadas are Brazil’s national appetizer, tiny pies filled with chicken olives, and peas. Belita’s are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. “The secret to making good dough,” says Belita, “is to massage it, not knead it.” It may look as if she’s making mud pies, but the results are truly superb. For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary; the dough should be quite soft. Let the dough rest for 30 minutes while you prepare the filling. Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. Skim off the fat that rises to the surface. Remove the chicken, then strain and reserve the broth. When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. Finely shred the meat with your fingers or in a food processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny. Add enough cayenne to give the chicken a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Belita pushes the dough in with her thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust. Note: The empanadas can be prepared ahead to this stage and frozen. Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve. Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author. From: Sallie Austin

2 cn Crabmeat (6-7 oz cans)

1 c Bread crumbs (fresh)

3 T Sherry cooking wine

1 T Lemon juice

1 T Onion (grated)

1 t Dry Mustard

1/2 t Salt

1 x Pepper

1 pk Bacon (cut into halves)

1 x Parsley

Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon.

Makes appromately 2 dozen.

3 c Chestnuts, roasted & peeled

1 tb Oil

1/2 c Onion, finely chopped

1/4 c Celery, chopped

2 1/4 c Water

3/4 c Apple juice

1 ts Tamari

1 Vegetable bouillon cube

—————OPTIONAL—————-

1 ds Nutmeg

* To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat. Test one chestnut to be sure its “meat” is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost. Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat. Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*. Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish. Keeps 4-6 days refrigerated. *Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the juice and 2 1/4 cups water. *Anne’s note: I would assume by reading this, she means blend these ingredients in a blender and return to the pot. Jeanne Marie Martin, “Vegan Delights” posted by Anne MacLellan

—————————-NORMA WRENN NPXR56B—————————- 2 md Eggplants

1/4 c WESSON Oil

1 ts Garlic powder

3/4 c Tomato Tapenade; divided

3/4 c SARGENTO Fancy Supreme

Shredded Parmesan Cheese -divided -TOMATO TAPENDADE 3 oz Package dried tomatoes

2 c -water

2 tb Wesson oil

2 Cloves garlic; minced

1 ts Grated lemon rind

1 ts Lemon juice

1 ts Dried whole basil

1/2 ts Ground pepper

1/4 c Ripe olives; sliced

1 tb Drained capers

Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices. Arrange slices on a greased

baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. Top with cover and process until coarsely pureed. Yield: about 1-1/3 cups. (wrv)

1 lg Eggplant

1 lg Garlic clove

3 Shallots

1 ts Garam Masala

3 tb Tahini (creamed sesame)

1 Lemon peel, finely grated

3 tb Lemon juice

Salt to taste 2 ts Olive oil

Cayenne pepper Halved lemon slices (opt) Fresh parsley sprig (opt) Pita bread, cut in strips Preheat oven to 350′F. (175′C.). Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread.

1 Eggplant; 1 to 1 1/2 pounds

2 tb Fresh parsley; minced

2 tb Fresh cilantro; minced

1 ts Ground cumin

1 ts Ground coriander

1/2 ts Garlic powder

1/4 ts Salt; optional

ds Tabasco sauce Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

5 sm Eggplants, sliced

Salt 2 tb Olive oil

1/4 ts Black pepper

1/2 ts Sweet red pepper

1 ts Vinegar -=OR=- lemon juice

1/2 ts Garlic, chopped

1 tb Italian parsley, chopped

2 lg Tomatoes, skinned & grated

Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.

1 lb Peeled eggplant, cubed

1 lb Tomatoes, chopped

2 ts Cayenne

1 ts Salt

1 tb Olive oil

1 tb Tomato juice

Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. “Vegetarian Times” December, 1993