SPANISH RICE

                     
* Exported from MasterCook *
                               SPANISH RICE
Recipe By     :
Serving Size  : 6     Preparation Time :0:10
Categories    : Rice
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  onion -- chopped
     1/2           cup  green pepper -- chopped
  1              clove  garlic -- minced
  1         tablespoon  cooking oil
  1                can  tomatoes -- (20 ounce) cut up
     3/4           cup  rice -- long grain
  1           teaspoon  sugar
  1           teaspoon  chili powder
  5             dashes  hot pepper sauce -- to taste
     1/2           cup  cheddar cheese -- shredded
1. In a large skillet cook onion, sweet pepper, and garlic in hot oil till tender. Stir in undrained tomatoes, uncooked rice, sugar, chili powder, hot pep-per sauce, 1/2 teaspoon pepper and 1 cup water. Bring to boiling; reduce heat. Cover; simmer for 20 to 25 minutes or till rice is tender and most of liquid is absorbed. If desired, sprinkle with cheese. Makes about 5 cups (6 to 8 side-dish servings).
PREP: 10 MINUTES COOK: 25 MINUTES
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Yield:
  "5 cups"
Start to Finish Time:
  "0:35"
T(cooking):
  "0:25"
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Per Serving (excluding unknown items): 160 Calories; 6g Fat (32.3% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 79mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Gooseberry syllabub pavlova

                     
* Exported from MasterCook *
                       Gooseberry syllabub pavlova
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Deseart
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  Egg Whites
  1           Teaspoon  Corn Flour
  200            Grams  brown sugar -- Golden Caster Sugar
  1                tsp  Vinegar -- (preferably fruit or cider)
                        FOR THE FILLING
     1/2      kilogram  gooseberries -- topped, tailed and rinsed   i use mixed berris as i cannot find these berries
  100                g  sugar -- refined caster sugar
  1               tbsp  brandy
     1/2         large  lemon -- juiced
  3               tbsp  elderflower cordial -- i use cherry liquere as i do not like this
  142      milliliters  heavy cream -- (142 ml)
1 Preheat the oven to 150C/gas 2/fan 130C. Line a heavy baking sheet with baking parchment and draw a 24cm in circle on it.
2 Put the egg whites into a very large, grease-free bowl. Mix the corn flour and sugar together, then tip half into the egg whites. Using electric beaters, whisk until mixture is thick and glossy, and stands up in firm peaks. Tip in the rest of the sugar, add the vinegar, and continue whisking until thoroughly incorporated.
3 Spread the meringue over the circle, leaving a 1 cm border. Using the back
of a large spoon, make a shallow dip the middle for the filling, then build up the sides as high as you can. using a palette knife to make swirly peaks on top
4 Bake the meringue case on the middle shelf for 20 minutes Reduce to 140C/gas 1/fan 120C and bake for 40 minutes (1 hour in a gas oven). Turn off the oven but leave the meringue inside for 1 -3 hours, with the door closed
5 Meanwhile, gently cook the gooseberries and 100g sugar, covered, over a low neat for 15 minutes, stirring once or twice. When they are soft, drain (discarding the juices) and leave to cool thoroughly • To make the syllabub, whisk the brandy, lemon juice and 2 tbsp sugar in a large bowl for 1 minute. Pour in the elderflower cordial and cream and whisk until mixture forms soft peaks. Fold in the drained fruit. 7 Remove the parchment from the meringue, then put the case on a large flat plate or cake stand Pile in the syllabub filling and serve immediately
GETTING AHEAD
Make the meringue case up to 24 hours ahead, wrap loosely In foil and keep cool. Cook the gooseberries up to 48 hours ahead and chill. The syllabub can be mad* up to 12 hours ahead and chilled.
1 hour 45 minutes-1 hour 55 minutes, plus resting time. Serves 6 plus
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Cuisine:
  "British"
Source:
  "this started as a bbc good food recipe but i have made a few chages"
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Per Serving (excluding unknown items): 328 Calories; 9g Fat (25.0% calories from fat); 4g Protein; 59g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 60mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

sunflower seed cookies v2.0

                     
* Exported from MasterCook *
                      sunflower seed cookies   v2.0
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- or margarine
  1                cup  brown sugar
  1              large  egg
  1         tablespoon  milk
  1           teaspoon  vanilla
  1                cup  flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  baking powder
     1/2      teaspoon  salt
  1                cup  rolled oats
  1                cup  sunflower seeds, roasted -- shelled
     1/2           cup  dates -- chopped  or
     1/2           cup  raisin
cream butter and sugar. beat in egg milk and vanilla. add the sifted dry ingrediants. then the oas and sunflower seeds to the creamed mixture.
MIX TOGETHER WELL. DROP BY TEASPOON FULL ONTO GREESED COOKIE SHEET.
bake in a 350 oven for 7 to 10 min. they should be slightly brown on top but a little puffy. they will stay crispy if stored in a tightly closed tin
Source:
  "started from cookies with schmecks appeal"
Copyright:
  "1991"
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Per Serving (excluding unknown items): 3513 Calories; 182g Fat (44.9% calories from fat); 66g Protein; 436g Carbohydrate; 31g Dietary Fiber; 462mg Cholesterol; 3031mg Sodium.  Exchanges: 11 Grain(Starch); 4 Lean Meat; 8 Fruit; 0 Non-Fat Milk; 33 1/2 Fat; 9 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Loempias v1.06

                     
* Exported from MasterCook *
                              Loempias v1.06
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        sheets/wraps
  200            grams  flour
  50             grams  cornstarch
  1                     egg -- beaten
  1              pinch  salt
  400               ml  water
                        Oil for frying
                        Omelet:
  3                     eggs -- (3 to 4)
  45                ml  milk
                        salt & pepper
                        Oil
                        Chicken:
  150            grams  chicken
  1                cup  Chicken stock
                        Filling:
  100            grams  ham -- sliced in strips
  1                     onion -- diced
  100            grams  leek -- in small rings
  100            grams  white cabbage -- finely sliced
  75             grams  carrots -- thinly julienned
  75             grams  bean sprouts
  2             cloves  garlic -- mashed
  2        tablespoons  ketjap (or soy sauce)
  2          teaspoons  sambal
     1/4      teaspoon  MSG
  3        tablespoons  oil for frying
1) mix flour & cornstarch
2) add egg, water & salt
3) mix until smooth
4) if required, add a little water
5) allow the batter to rest at least 10 minutes
6) heat a little oil in a pan & bake 2 tablespoons batter - a la crepes
7) bake over a low heat til the sheets pull from the pan & the top is dry
Omelet:

1) beat all ingredients except oil
2) fry a big omelet
3) once cool, slice into rectangles as big as the loempias will be
 Chicken:
1) poach chicken in stock & allow to cool
2) slice into thin strips

filling

1) stir fry the ham strips until Judy browning, the add onion & garlic; cook til translucent
2) add cabbage & carrots & stir fry til just softening
3) add ketjap, sambal & MSG, mix well
4) add leek & stir fry about 2 minutes - at the last moment, add bean sprouts
5) allow to cool
ASSEMBLAGE:
1) place a loempia sheet, cooked side up, on a flat surface
2) spoon filling onto sheet - not too much
3) lay a few strips of chicken over the filling & a strip of omelet and (if desired) a strip of sliced ham)
4) fold the sheets like a spring roll, securing the edge with a flour/water paste
5) deep fry the loempias, edge side first, in a wok or deep-fryer til golden & hot through & through
Description:
  "been playing with this for a while the original came from a dutch website i have made quite a few changes"
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 1809 Calories; 52g Fat (26.3% calories from fat); 90g Protein; 235g Carbohydrate; 12g Dietary Fiber; 1010mg Cholesterol; 4187mg Sodium.  Exchanges: 13 Grain(Starch); 8 1/2 Lean Meat; 5 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

The menu for this years christmas dinner

the plans are set this years Christmas dinner. It will be an Italian themed dinner
lasagna
spaghetti
chicken parmesan
and garlic bread

BOLOGNAISE SAUCE

this is the last step before making the lazanga 
I know lots of work but well worth it



                     
* Exported from MasterCook *
                             BOLOGNAISE SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  Lean Ground Beef
  225            grams  Onions -- fine dice
  1                     Green Pepper -- fine dice
     1/4          head  Celery -- fine dice )
  3             cloves  Garlic -- pureed
  1                can  Tomatoes -- (750 ml) chopped with juice
  200            grams  Tomato Paste
  100               ml  Vegetable Oil
  350               ml  ESPAGNOLE - BASIC BROWN SAUCE
  1              grams  Bay Leaf
  1              grams  Chili Pepper -- (whole)
  2              grams  Salt
  2              grams  Black Pepper
  2              grams  Basil
  2              grams  Oregano
Heat half the oil in a sauce pan and sweat the onions and garlic Add the green peppers and celery and continue to cook for 3 minutes.
Heat the remaining oil in a saute pan. Brown the ground beef as quickly as possible over high heat. Season.
Drain off the excess fat from the browned meat and add the meat to the vegetables.
Add the tomatoes, tomato puree, espagnole, herbs and spices Bring to a boil and simmer for approximately 1 hour.
Remove the bay leaf and chili pepper. Adjust the seasoning, and adjust the consistency with the juice from the tomatoes.
S(Internet Address):
  ""
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Per Serving (excluding unknown items): 2651 Calories; 199g Fat (66.5% calories from fat); 107g Protein; 118g Carbohydrate; 25g Dietary Fiber; 375mg Cholesterol; 2911mg Sodium.  Exchanges: 2 Grain(Starch); 13 Lean Meat; 16 1/2 Vegetable; 31 1/2 Fat.
NOTES : The sauce will reduce and thicken during cooking.
The sauce must be quite moist for lasagna otherwise the finished product will be dry as the lasagna absorbs a large amount of moisture during cooking.
If there is no tomato juice, the consistency can be adjusted with brown stock.
meat sauce for lasagna, spaghetti
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

ESPAGNOLE - BASIC BROWN SAUCE

this is step 2 for my lasagna  it is a lot of work but worth it

  


                      
* Exported from MasterCook *
                      ESPAGNOLE - BASIC BROWN SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  80                ml  Beef Dripping
  70             grams  all-purpose flour
  25             grams  Tomato Paste
  1              Liter  BROWN BEEF STOCK
  150            grams  Carrots -- Fine dice
  150            grams  Onions -- fine dice
     1/4          head  Celery
                        spice bag
  16                cm  Cheesecloth
  1              grams  Thyme
  1                     Bay Leaf
     1/8         bunch  Parsley -- (stalks only)
  2              Whole  Black Pepper -- crushed
Melt 60 ml of the fat or oil in a thick-bottomed pot.
Add the flour and cook slowly to a golden brown, stirring frequently.
 Cool. Add the tomato paste and mix well.
Gradually mix in the hot stock and bring to a boil
lightly brown the mirepoix in the remaining 20 ml of fat or oil.
Drain off the fat and add the browned mirepoix to the sauce.
Add the spice bag and simmer for 4 - 6 hours. Remove any scum as it accumulates.
Remove the spice bag and strain. Cook quickly and refrigerate.
S(Internet Address):
  ""
Yield:
  "1 Liter"
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Per Serving (excluding unknown items): 523 Calories; 3g Fat (4.2% calories from fat); 16g Protein; 116g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 516mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 8 Vegetable; 0 Fat.
NOTES : Use caution when preparing the brown roux. Cooking too quickly will weaken the starch
in the flour and reduce the thickening properties.
Avoid over browning the roux as it will make the sauce bitter
If the sauce is too thick with evaporation, adjust the consistency with brown stock.
YIELD: 1 litre
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0