Free Online Recipes

4 lb Eel

1 tb Olive oil

1 tb Paprika

2 c Hot water

3 Garlic cloves; chopped

14 Blanched almonds

2 tb Chopped fresh parsley

1/4 ts Saffron

1 tb Olive oil

Salt to taste A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca. A cold beer might go best with this piquant tapa. Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a mortar and pestle or in an electric blender crush garlic, almonds, parsley, and saffron with enough olive oil to make a smooth paste. Stir mixture into casserole, add salt to taste, and cook for about 20 minutes or until eels are done. Add more water if sauce thickens. Serve hot. Variation: For an all-in-one meal or a main course, add peas, chopped carrots, or new potatoes (or all three) and serve over rice, as they do in Valencia. From: “Tapas, Wines & Good Times” by Don and Marge Foster. ISBN: 0-8092-4877-8

—————–SUSHI————– 6 Med., Raw, Unshelled, Shrimp

—————-MARINADE———- 3 tb Rice Vinegar

1 ts Sugar

1 pn MSG

4 tb Water

1/4 ts Salt

————FILLING———- 4 Egg Yolks

1/4 ts Salt

1 pn MSG

1 1/4 ts Sugar

2 1/2 ts Lemon Juice

TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver. MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour. FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside.

Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.

1 Large egg white

1 tb Olive oil

1/4 ts Salt

1/8 ts Cayenne (optional)

6 Sheets phyllo dough 14″x18″

3/4 c Freshly grated Parmesan or

-Asiago cheese Preheat oven to 400 degrees F. lightly coat 2 baking sheets with non-stick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil, salt and cayenne, if used. Lay a sheet of phyllo on a work surface with the short side toward you. Keep remaining phyllo sheets covered with a plastic wrap or waxed paper. With a pastry brush, lightly coat the lower half of sheet with the egg-white mixture and sprinkle with about 2 tsp. cheese. Fold the upper half over the lower half. Brush the right half of the folded sheet with egg-whit mixture, sprinkle with a heaping teaspoon of cheese and fold left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 tsp cheese and fold the upper half over lower half. Finally brush the top with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into ten 1/2-inch strips using a knife or a serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about 1/2 inch apart. repeat the procedure with the remaining 5 sheets of phyllo, egg-whites and cheese. Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. Makes 5 dozen straws. Note: The straws may be stored in an airtight container at room temperature for 1 week or the freezer for up to 2 months.

2 md Onions, coarsely chopped

2 tb Olive oil

1 1/2 lb Potatoes, diced

2 ts Oregano

1 ts Basil

2 ts Parsley

1 ts Salt

2 ts Black pepper

28 oz Can tomatoes

7 c Stock

Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat & simmer for 20 minutes, or until the potatoes are tender. Check seasonings. Let cool, blend till smooth. Reheat before serving, but take care not to let it boil. Posted by Mark Satterly in Intercook

———–DRY INGREDIENTS————- 1 c Sunflower seeds, ground

1/2 c Cornmeal

1/2 c Nutritional yeast

3 ts Parsley

1 1/2 ts Basil

1 ts Thyme

3/4 ts Sea salt

1/2 ts Sage

1/4 ts Sea kelp

————OTHER INGREDIENTS——— 1 c Potato, finely grated

1 1/3 c Water

1/4 c Sunflower oil

2 tb Tamari

3 ts Horseradish, prepared

Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last. Mix well. Preheat the oven to 375F. Generously oil a 9″ glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours

and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature. Enjoy the pate as an appetizer, snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties. Keeps 7 days refrigerated or may be frozen into pie wedges. Jeanne Marie Martin, “Vegan Delights: Gourmet Vegetarian Specialities” Posted by Anne MacLellan

1 cn SPAM Luncheon Meat, cut into

-small cubes (7 oz) 3/4 c Shredded gouda cheese

1/2 c Peeled, diced apple

2 tb Onion sour cream dip

1 pk Refrigerated pie crusts

-(15 oz) 1 Egg white, beaten

Vegetable cooking spray 1/4 ts Poppy seeds

Heat oven to 425′F. In bowl, combine SPAM, cheese, apple, and dip. Cut one pie crust sheet into 8 wedges. Place 1/4 cup SPAM mixture in center of each wedge, spreading to within 1/2″ of each edge. Moisten edges of pastry with egg white. Cut remaining pie crust sheet into 8 wedges. Place over filling. Press edges of filled pastry firmly together using fork. Place on baking sheet coated with cooking spray. Brush with remaining egg white and sprinkle with poppy seeds. Bake 15-20 minutes or until lightly browned.

4 1/2 c All-Purpose Flour, divided

2 pk FLEISCHMANN’s 8 g Quick-Rise

1 x Instant Yeast (2 Tbls)

2 t Italian Seasoning,

1 x Dried, crushed

1 1/2 t Salt

1 ea Garlic clove, minced

1 1/2 c Very warm Water(125F-130F)

2 ea Eggs

2 c Cheddar Cheese, shredded

2 cn Green Chilies, 114Ml each,

1 x Diced, drained

1/4 c Pimentos, drained, sliced

In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15×10x3/4-inch(2L) jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done. Serve warm, cut into squares. Makes about 24 squares.

1/2 c Peach or apricot preserves

1/4 c White vinegar

1 tb Grated ginger

1/3 c Finely chopped scallions

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. “Sundays at Moosewood Restaurant Cookbook”

1/2 lb Medium shrimp (41 to 40 per

-pound) shelled and deveined 1 1/2 ts Salt

1 ts Finely minced ginger or

-ginger juice 2 ts Dry sherry or rice wine

1 ts Cornstarch

5 Fresh water chestnuts,

-finely chopped 2 Green onions, chopped

1 1/2 tb Chopped fresh coriander

2 Chinese sausages, finely

-chopped 1 1/4 c Grated Monterey Jack cheese

-(about 5 ounces) 1 pk Round siu mai wrappers or

-won ton wrappers LIME CREAM SAUCE (see note) 1 tb Oil

2/3 c Chicken stock

1 1/2 c Heavy cream

1 tb Lime juice

Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 16.

1 lb Duck livers, cleaned

1 tb Kosher salt

2 To 3 large shallots, chopped

1 oz Brandy

1 tb Fresh pepper

1 oz Hazelnut liqueur

1 tb Nutmeg

3 c Heavy cream

Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.