--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00019Date: 01/29/97 From: CATHY KELSAY Time: 11:20am \/To: ALL (Read 6 times) Subj: Grilled Fish in Foil Title: Grilled Fish In Foil Keywords: Fish Servings: 4 1 lb Fish Fillets,Fresh or Frozen 2 T Margarine Or Butter 1/4 c Lemon Juice 1 T Chopped Parsley 1 t Dill Weed 1 t Salt 1/4 t Pepper 1 x Paprika 1 ea Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00020Date: 01/29/97 From: CATHY KELSAY Time: 11:21am \/To: ALL (Read 6 times) Subj: Chocolate Souffle Roll MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Chocolate Souffle Roll Categories: Dessert Yield: 10 servings MMMMM---------------------------BATTER-------------------------------- 6 oz Semisweet Chocolate 3 tb Kahlua Liqueur 2 tb Unsalted Butter 5 lg Eggs, separated ds Salt 1/3 c Granulated Sugar MMMMM-------------------------TO FINISH------------------------------ 1 c Whipping Cream 2 tb Granulated Sugar Confectioners sugar Set rack in the middle of oven. Butter 10 by 15 inch jelly roll pan and line with parchment paper or waxed paper. Butter paper. To prepare batter, finely cut chocolate and combine with liqueur and butter in a heatproof bowl. Place bowl over hot, not simmering, water and stir occasionally until chocolate is melted and mixture is smooth. Beat in egg yolks, 1 at a time. Whip egg whites in separate bowl with dash of salt until they just begin to hold very soft peaks. Whip in 1/3 cup granulated sugar in slow stream. Continue whipping egg whites until they hold soft peaks. Stir 1/4 of egg whites into chocolate batter, then fold chocolate batter into remaining egg whites. Pour batter into prepared pan. Smooth top. Bake at 350 degrees until cake is firm to the touch, about 15 minutes. Remove pan from the oven. Loosen sides of the cake with a small, sharp knife. Pull on paper to slide cake onto work surface. Cool about 20 minutes. To finish, slide pan or cookie sheet under cake. Cover cake with clean piece of parchment paper and another pan. Invert cake. Lift off top pan and peel off parchment paper. Replace with clean paper and replace pan. Invert again and remove top pan and paper. Whip cream with granulated sugar until firm peaks form. Spread cream on cake with metal spatula. Roll cake by picking up long edge of paper and easing cake into a curve. Continue lifting paper to form cake into a roll. Roll cake directly onto serving platter, seam side down. Discard paper. Trim edges of roll. Refrigerate, loosely covered, until ready to serve. Dust with confectioners sugar before serving. MMMMM --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00021Date: 01/29/97 From: CATHY KELSAY Time: 11:22am \/To: ALL (Read 6 times) Subj: Sugar Free Cinnamon Rolls Title: Fruit Sweet and Sugar Free - Famous Cinnamon Rolls Categories: Rolls, Diabetic Yield: 9 huge rolls 1 Recipe Best Egg Bread MMMMM-------------------CINNAMON ROLL FILLING------------------------ 1 c Walnuts 3/4 c Raisins 1 c Fruit sweetener 1/4 c Butter, softened 2 T Cinnamon 3 T Flour MMMMM--------------------CINNAMON ROLL GLAZE------------------------- 1/4 c Non-instant dry milk powder 2 1/3 T Unsweetened apple juice 3/4 c Fruit sweetener 1/4 t Vanilla extract 1/8 t Almond extract The night before, or up to a couple of weeks before, prepare the cinnamon roll filling. Toast the walnuts in a 350 dgree oven for 7-10 minutes. Allow the nuts to cool then process them in a food processor, using a pulsing action, until coarsely chopped. Bring 1 cup of water to a boil and add the raisins. When the water returns to a boil, turn off the heat. Let the raisins plump in the water for 10 minutes. Drain the raisins, saving the water for another use. Store the raisins in the refrigerator until needed. Use an electric mixer to cream the sweetener and butter until well mixed. Stir in the cinnamon and flour, and then the coarsely chopped toasted walnuts. Make sure this mixture if refrigerated before using, otherwise it is a bit messy to work with. Prepare the egg bread according to the recipe directions. After the dough has risen a second time, roll it into a rectangle that measures 18" x 20". Cover the rectangle evenly with the chilled cinnamon roll filling, leaving a 1/2" to 3/4" space at the op of the rectangle without filling. This will facilitate rolling and sealing the roll. Sprinkle the plumped raisins evenly over the filling. Beginning at the side closest to you, make a very tight roll all along the length of the rectangle to make a well formed spiral in the center of each roll. Continue to roll the dough tightly, rolling it away from you. When you have finished folling, move the roll closer to you and place the seam side down. Using a serrated knife cut the roll into 9 equal portions. Life up each rol and tuck the loose end under the bottom. Place the cinnamon rolls one inch apart on a paper lined baking sheet. If the rolls are farther apart from one another they will spread out too much and lose their compact shape. Cover the rolls lightly with an oiled piece of plastic and let them rise until almost doubled. Preheat the oven to 350 degrees. Bake the rolls on the middle shelf of the oven for 25-30 minutes until golden brown and slightly crusty. While the cinnamon rolls are baking, prepare the cinnamon roll glaze. Use your food processor or blender to combine the dry milk and apple juice until lump free. Stir in the fruit sweetener and extracts. Generously brush the cinnamon rolls with the cinnamon roll glaze while they are still hot from the oven. Cinnamon rolls are at their absolute best within the first couple of hours after baking. If you would like to make smaller rolls, roll the dough 24" long and 12" wide. Fill as usual, and bake, reducing baking time to 20-25 minutes. MMMMM --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00022Date: 01/30/97 From: RUTH HANSCHKA Time: 12:57am \/To: SABINE BECKER (Read 6 times) Subj: Re: salatdressing RH>dictionary I have here is pretty spotty when it comes to culinary RH>terms. SB> My dictionary is very many-sided :-) I use the "Pons". I use whatever happens to be handy.:-) I have a big Larousse for French, but nothing bigger than a good tourist dictionary for German alas. RH>Oh, the good ones? In the US, the only gherkins usually available RH>are the sweet kind. I hate them.:-) SB> Sweet gherkins? Never heard of that. Do you mean mustard gherkins? It could be the same thing; we often pickle things with mustard seed included in the spices. These have a lot of sugar added to the vinegar mixture they're packed in. Why anyone would do that to a perfectly good cucumber I'll never know.:) These are usually less than 6cm long too, if that makes any difference. SB> In my English lessons I was never tought about the words for food (just SB> easy things like meat, bread, juice, jam), so the most SB> times I have to use SB> the dictionary. But I've tried to translate this SB> recipes, too, when I saw SB> that you are almost ready :-) Almost.:-) I do better in French than in German, but sometimes that's more hinderence than help. Some words are almost identical, and it's the almost that trips me every time.:) --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-9a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00023Date: 01/30/97 From: RUTH HANSCHKA Time: 10:32pm \/To: JOHN PRATHER (Read 6 times) Subj: Re: Ken Hom 4 (CR) -> IH> Groundnut oil is the UK name for peanut oil. It cooks at a very -> IH> temperature and remains prety neutral in taste. -> IH> Mangetouts is the english name of snow peas or sugar peas. -> -> DUHHHHHH! Ground nuts, OK. And I am quite familiar with it's -> excellent temperature qualities. But why a word like -> MANGETOUTS? Because you eat the whole thing? Mange Tout:: eat all. Eighth grade French comes in handy once in a while.... --- Platinum Xpress/Wildcat! v1.1 * Origin: The Looking Glass : (860) 741-6736 (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300000Date: 02/02/97 From: IAN HOARE Time: 01:17am \/To: JOHN PRATHER (Read 5 times) Subj: Ken Hom 4 (CR) Hello John! Maybe I was dreaming, but didn't you say this on Tuesday January 28 1997 JP>> What are groundnuts and MANGETOUTS? IH>> is the english name of snow peas or sugar peas. JP> But why a word like MANGETOUTS? French name for them. "Pois mangetouts" Translation "eat the lot peas." Seems a good name to me, why "SNOW" peas for heaven's sake? Or sugar peas, when they're no sweeter than good garden peas? The english tended to take the name of a hitherto unknown vegetable or fruit from the country from which they learnt it. Hence mangetout, aubergine, courgettes, all of which are french names. All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4)