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Recipe Categories

1
TEST 1

Appetizer Recipes

Harvard Beets Ii 16 oz Can sliced beets, undrained 1 T Cornstarch 4 t Sugar 3/4 t Salt 1/4 c Vinegar 1. Drain liquid ...
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Lentil Salad 1/2 c Lentils 1 sm Onion, chopped 4 c Seasoned stock Oil for sauteeing 1/2 c Bulghur 1/4 c Soy grits...
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Louse Ma Thoom (Almond Pate) 1 c Almonds, blanched & toasted 3 ea Garlic cloves 1 md Onion, coarsely chopped 2 tb Olive oil 1...
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Oriental Ginger Shrimp 8 Unshelled raw jumbo shrimp, -thawed if frozen 1/2 c All-purpose flour 1/4 ts Salt 1 ts Corn oil 1/...
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Condimento Alle Verdure (Cool Summer Vegetable Topping) 1 sm Red onion, diced 1/2 ea Cucumber, peeled & diced 2 ea Ripe tomatoes 1 1/4 ts Salt 1/8 ts Or...
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Eels In Piquant Sauce ( All I Pebre) 4 lb Eel 1 tb Olive oil 1 tb Paprika 2 c Hot water 3 Garlic cloves; chopped 14 Blanched almonds 2 tb...
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Open-Face Mushroom-Brie Sandwiches 2 tb Olive oil 1 1/2 c Trimmed assorted mushrooms - such as shiitake, oyster, - chanterelle, morel -...
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Patout 1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic ...
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Roasted Habanero Salsa From Hell 1 tb Olive oil 1 ts Garlic, minced 6 ea Plum tomatoes, halved Salt & pepper, to taste 10 ea Haba...
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Sassy Onion Dip 1 pk (8 oz) cream cheese, soft 1 pk (8 oz) Borden or Meadow Gold Sour cream 1/2 c Bennett's Chili Sa...
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Shrimp Paste 1 lb Shrimp, cooked and peeled 1/2 lb Butter 1/2 ts Salt 1/8 ts Celery salt 1/8 ts Cayenne Pepper 1/...
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Sorrel & Haricot Soup 8 oz Haricot beans 1 tb Sunflower oil 1 Bay leaf 1 md Onion, thinly sliced 25 oz Stock 6 oz Sorrel l...
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Avocado-And-Scallop Ceviche 1/2 c Fresh lime juice 3 tb Peanut oil or vegetable oil 24 Green peppercorns; crushed Salt Freshly g...
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Cold Bean Salad 1 c Cooked pinto beans 1 c Cooked navy beans 1 c Cooked red kidney beans 1 ea Celery stalk, diced 1 ...
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Curried Beef Balls *** Bdgm08b 1/2 c Herb-seasoned stuffing mix 1/3 c Evaporated milk 1/2 ts Salt 1 1/2 ts Curry powder 1 lb Ground...
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Endive with Tomato Rosettes 6 ea Medium-sized heads belgiam e 1 ea 8-oz. package cream cheese ( 3 tb Milk 2 oz Dried tomatoes, i...
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Mushroom & Barley Miso Soup 3 tb Vegetable oil 1 lg Onion, chopped 1 ts Thyme 12 oz Mushrooms, chopped 1 tb Pot barley, washed 1...
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Savory Filo Cheese Cups 6 Sheets filo pastry 1/4 c Hazelnut oil; warmed Vegetable oil ---------------------------FROMAGE BLA...
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Sorrel Borscht 4 c Water 2 md Potatoes, diced 2 Sprigs dill 3 Scallions, diced 1 lb Sorrel, steamed & chopped 1...
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Three-Pepper Popcorn 2 tb Corn oil 2 tb Olive oil 2 Garlic cloves, split 3/4 c Popping corn Salt 1 Garlic clove, minced D...
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Clear Spinach Soup (Korean Malgun Sigumchi Kuk) 1/2 lb Fresh spinach 1 Scallion 1 Clove garlic 4 c Water 1/2 lb Ground beef 1 ts Soy sauce 1 tb Salt...
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Curried Spinach & Chick Pea Soup 2 tb Vegetable oil 2 ea Garlic cloves, minced 1 md Carrot, grated 1/4 c Raw barley 1 ea Bay leaf 2 1...
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Jo Parodi 1 lb Mushrooms 2 pk Artichoke hearts 1/2 c Olive oil 3/4 c Tarragon vinegar 1 ts Salt 1/2 ts Pepper ...
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Julie 10 1/2 oz Cream of celery soup (1 can) 8 oz Cream cheese (1 package) 1 Unflavored gelatin envelope 2...
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Oysters In Blankets 8 oz Can oysters, drained 1/2 lb Raw bacon, cut in half 1. Wrap individual oysters with 1/2 strip ba...
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