INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter 1/4 cup Brandy 1 cup Sugar 1 cup Whole pecans 3 ea Large eggs 1 ea Unbaked 9-inch pie shell 1 cup Light corn syrup DIRECTIONS ------------------------------------------------------------ Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * Don't ask me. The cat is in charge around here. --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE300000Date: 09/30/96 From: KAZ LANGRIDGE Time: 10:58pm \/To: ALL (Read 5 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Fettuccine with Roasted Eggplant, Peppers & Basil Categories: Italian, Main dish, Pasta Yield: 4 Servings 1 lb Pasta 1 1/2 lb Eggplant 6 tb Virgin olive oil 3 Garlic cloves 20 Nicoise or Gaeta olives Pitted and chopped 1/2 c Basil leaves coarsely choppd Salt and fresh ground pepper 2 Bell peppers, red or yellow 1 c Bread crumbs Balsamic vinegar to taste Parmesan or Romano cheese Preheat oven to 400 degrees Prick eggplant in several places and then bake the whole eggplant(s) until they are wrinkled and soft, about 20 minutes. (Cooking time will depend on the size of the eggplants.) Turn them once halfway through cooking. Let the eggplant(s) cool a few minutes, then slit them open and peel away the skins. Shred or tear the eggplants into pieces and combine them with olive oil, garlic, olives and half the basil. Add the roasted pepper strips. (To roast your own, see below.) Season with salt and pepper , and set aside. Toss breadcrumbs with enough oil to moisten them and toast them in a hot oven (400 degrees) until they are crisp and golden. Remove and set aside. When you are ready to cook the pasta, bring a large pot of salted water to a boil. Transfer the eggplant-pepper mix to a large skillet and warm gently over low heat. Add pasta to water and cook until al dente. Drain pasta and add it to the vegetable mixture, stirring gently to combine. Add the remaining basil leaves and season to tast with salt, freshly ground pepper and splash of vinegar. Divide pasta amoung four plates. Garnish each with breadcrumbs and pass around the grated cheese. To roast peppers: Set whole peppers just beneath a preheated broiler. Turn, using long-handled tongs, until all sides are charred black. Transfer to a mixing bowl and cover tightly with plastic wrap. When peppers are cool enough to handle, pull off blackened skins, and remove cores, seeds and veins. Cut into strips about 1/4-inch wide. From: "The Greens Cook Book" MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE300001Date: 09/30/96 From: KAZ LANGRIDGE Time: 10:59pm \/To: ALL (Read 5 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: EGGPLANT WITH QUINOA AND CHICKPEAS Categories: Vegetarian, Vegetables Yield: 4 Servings 2 Eggplants (sm. to med.) -water to fill large pot 1 c Quinoa 2 1/2 c Water 1/4 c Water 1 sm Onion; peeled, chopped, -OR- 1/2 lg -Onion, peeled and chopped 2 Garlic cloves; minced 1 Poblano pepper - seeded and chopped fine 1 Banana or hungarian pepper - seeded and chopped fine 1/2 c Tomato puree or tomato sauce 1/2 ts Salt Freshly ground pepper - to taste 1/4 c Ground walnuts 1 c Cooked chickpeas 1 tb Wheat flour 1 tb Gluten flour Preparation time: 20 minutes Baking Time: 1 hour In a large pot, bring water to boil. Slice the eggplant in half and scoop out the insides. Place the eggplant shells in the water and cook until soft, about 10 minutes. Chop the eggplant insides and set aside to saute. In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes. In a large frying pan, add the water and heat over medium heat. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed. Then add the tomato puree, salt, pepper, walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring occasionally. Preheat oven to 350. Turn off the heat for all three pans. Drain the eggplant shells from the water. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well. Place the eggplant shells in a large casserole dish with a cover. Fill the eggplant shells with the quinoa mixture. Put the cover on the casserole dish, and place in the oven. Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad. ~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg Date: MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE300002Date: 09/30/96 From: KAZ LANGRIDGE Time: 10:59pm \/To: ALL (Read 5 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: LEMON-HERB QUINOA Categories: Vegetarian, Rice Yield: 6 Servings 1 c Quinoa 1 1/2 tb Vegetable oil 2 c -Water 3/4 ts Dried marjoram or oregano 1/2 ts Dried thyme 1/4 ts Dried rosemary; crumbled 3 tb Chopped parsley 2 tb Fresh lemon juice 3/4 ts Salt 1/2 ts Grated lemon rind 1/4 ts Pepper Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times. Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes. Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork. Serves 4 to 6 Calories: 206 Total Fat: : 3.2 g Protein: 6.0 g Saturated Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias Date: MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE300003Date: 09/30/96 From: KAZ LANGRIDGE Time: 10:59pm \/To: ALL (Read 5 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: QUINOA TABOULI Categories: Rice, Spices, Vegetarian Yield: 1 Servings 1 c Water 1/2 c Quinoa 3 md Ripe tomatoes 1 c Parsley 1 c Scallions 1/3 c Freshly squeezed lemon juice 1/3 c Safflower oil 2 tb Fresh mint Salt; to taste Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO! Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabouli sit in the refrigerator for a day to blend flavors. Note: Also, she neglected to mention that tabouli is traditionally served at room temperature. The recipe was from Linda Najjar of Seattle, Washington, and the "Herb Companion" note on it said: "Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty taste and enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish." (The Herb Companion, June/July 1993) Posted by Cathy Harned Date: MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE300004Date: 09/30/96 From: KAZ LANGRIDGE Time: 10:59pm \/To: ALL (Read 5 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: QUINOA STUFFED ONIONS Categories: Vegetarian, Main dish Yield: 6 Servings 12 md Onions; peeled 1/2 c Quinoa; uncooked 1 c ;water 1/4 ts Sea salt 2 Garlic cloves; minced (opt) 1/2 c Mushrooms; sliced 1/2 c Celery; sliced 2 tb Corn or olive oil 1/2 c Schickpeas; cooked 1 c Walnuts; roasted 2 ts Soy sauce 2 ts Brown rice vinegar Parsley for garnish Hollow out insides of onions with an apple corer, leaving bottoms intact and reserving insides. Steam hollowed-out onions until tender, reserving 3/4 cup of cooking liquid. Rinse and draiin quinoa. Bring one cup water and salt to a boil. Stir in quinoa and return to a boil. Lower heat, cover and simmer for 15 minutes. Remove from heat and let stnd, covered, for 10 minutes. Fluff with a fork. Finely chop reserved onions. Saute chopped onions, garlic, mushrooms and celery in oil for 15 minutes or until soft. Mix in quinoa and chickpeas and heat through (about 5 minutes). Fill onions with quinoa mixture, arranging excess stuffing on serving dish around bottoms of onions. Crush walnuts in a food processor blending in soy sauce and vinegar to form a creamy mixture. Blend in reserved cooking liquid. Place mixture in a saucepan and heat through, stirring constantly. Pour over stuffed onions, garnish and serve. Per serving: 325 cal; 11 g prot; 195 mg sod; 35 g carb; 17 g fat; 0 mg chol; 164 mg calcium From the files of DEEANNE Date: MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE300005Date: 09/30/96 From: KAZ LANGRIDGE Time: 10:59pm \/To: ALL (Read 5 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: QUINOA SALAD AND DRESSING Categories: Salads Yield: 4 Servings 1 c Quinoa 2 c Water Salt 6 Dried apricots; finely diced 2 tb Chives; minced, -=OR=- 3 sm -Scallions, thinly sliced 4 tb Dried currants - softened in hot water - and squeezed dry 3 tb Yellow or green peppers - finely diced 3 tb Pine nuts MMMMM-----------------------SALAD DRESSING---------------------------- 1 Lemon, grated zest only 1 tb Lemon juice 2 ts Finely chopped cilantro -=OR=- Parsley 1/4 ts Paprika 1/4 ts Ground cumin 1/4 ts Ground coriander seeds Salt 1/4 c Olive oil SALAD: Rinse the quinoa thoroughly in a bowl of cold water. Then pour into a fine-mesh strainer and rinse again under running water. Bring 2 cups of water to a boil, add salt, then stir in the quinoa. Lower the heat, cover the pan and cook 15 minutes. Taste the grains--there should be just a little resistance and the opaque, spiralled ring of germ should show. If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl. Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside. Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing. Serve piled onto a platter. SALAD DRESSING: Combine lemon zest, juice, spices, herbs and salt together in a bowl. Stir to combine, then whisk in the olive oil. Taste and adjust the balance of flavors, adding lemon juice if necessary. Serves 4, generously. Date: MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE300006Date: 09/30/96 From: KAZ LANGRIDGE Time: 10:59pm \/To: ALL (Read 5 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: EGGPLANT WITH QUINOA & CHICKPEAS Categories: Vegetarian, Vegan, Grains Yield: 4 Servings 2 Eggplants (sm. to med.) -water to fill large pot 1 c Quinoa 2 1/2 c Water 1/4 c Water 1 sm Onion; peeled, chopped, -OR- 1/2 lg -Onion, peeled and chopped 2 Garlic cloves; minced 1 Poblano pepper - seeded and chopped fine 1 Banana or hungarian pepper - seeded and chopped fine 1/2 c Tomato puree or tomato sauce 1/2 ts Salt Freshly ground pepper - to taste 1/4 c Ground walnuts 1 c Cooked chickpeas 1 tb Wheat flour 1 tb Gluten flour Preparation time: 20 minutes Baking Time: 1 hour In a large pot, bring water to boil. Slice the eggplant in half and scoop out the insides. Place the eggplant shells in the water and cook until soft, about 10 minutes. Chop the eggplant insides and set aside to saute. In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes. In a large frying pan, add the water and heat over medium heat. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed. Then add the tomato puree, salt, pepper, walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring occasionally. Preheat oven to 350. Turn off the heat for all three pans. Drain the eggplant shells from the water. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well. Place the eggplant shells in a large casserole dish with a cover. Fill the eggplant shells with the quinoa mixture. Put the cover on the casserole dish, and place in the oven. Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad. ~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg Date: MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820)