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Serves: 4 Prep.Time: 10 minutes 6 ounces vodka 12 ounces V-8® vegetable juice 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco sauce -- or to taste 1/8 teaspoon Old Bay Seasoning -- or to taste 1/8 teaspoon salt Dash fresh ground black pepper 4 stalks celery 4 lime wedge Ice cubes Combine liquid ingredients and seasonings in a large pitcher; mix very well. Pour into a large tall glasses filled with ice cubes. Garnish with celery stalk and wedge of lime. Serves: 7-8 Prep.Time: 15 minutes Recipe By: Jacques Pepin (11/16/96 TV Program) 3-4 cups of various Cheeses (Pepin used brie, blue, Swiss and Cheddar but any pieces of leftover cheese will do) 1 clove Garlic -- sliced 1/2 teaspoon Coarse-ground black pepper 1/2 cup Dry White Wine, or more Place cheeses, garlic, pepper, and 2 tablespoons of the wine into a blender or food processor; whirl briefly just until combined. With lid in place, pour wine gradually through hole in the top while processing until consistency is creamy and almost smooth (it's alright if small lumps remain). Spoon mixture into small serving bowl or plate; cover with plastic wrap and refrigerate up to 1 hour before serving. Serve as dip or spread with crackers, chips or crudites NOTES : Feel free to add more garlic and black pepper if desired. Serves: 12 Prep.Time: 30 minutes 12 slices Italian Bread -- toasted 12 slices Mozzarella cheese 2 tablespoons Butter 1 tablespoon Olive Oil 2 cloves Garlic -- minced 4 Anchovy Fillets, drained -- finely chopped * 1/2 cup Sun-dried tomatoes -- chopped Top each slice of toasted bread with one slice of mozzarella; place on a lightly oiled baking sheet. Bake 5-6 minutes. Meanwhile, heat butter and oil in a small skillet over low heat; add garlic anchovies and tomatoes; cook about 2 minutes, stirring constantly. Remove crostini from the oven; spoon some of the garlic-tomato mixture over each one and serve at once. * NOTE: A hint from Chef Mario Batali---if you want to reduce the saltiness of the anchovies, soak or rinse them in cold water a few mintues before using. Serves: About 6 Prep.Time: 20 minutes 1 can Garbanzo beans, (20-oz.) -- undrained 1 clove Garlic -- peeled 2 tablespoons Lemon Juice 1 tablespoon Olive Oil 1 teaspoon Salt 1/3 teaspoon Paprika Additional Olive Oil Additional Paprika Warm pita bread triangles Drain liquid from beans into measuring cup; save 1/2 cup and set aside. Place beans, garlic, lemon juice, olive oil, salt and paprika into blender or food processor; puree 10 seconds. Add bean liquid; puree 40-45 seconds or until smooth. Place mixture in bowl; cover and chill at least 2 hours. To serve, put mixture into wide shallow bowl. Sprinkle with olive oil and paprika; put basket of large warm pita bread pieces out for dipping. Serves: 8 Prep.Time: 20 minutes + 2 hours soaking 1 pound dried Black Eyed Peas -- washed and sorted 1 tablespoon olive oil 2 cups chopped onion 1 rib celery -- chopped 1 tablespoon minced garlic 1 teaspoon kosher salt 1/2 teaspoon coarse-ground Black Pepper 1 meaty ham bone or 2 smoked ham hocks 6 cups chicken stock or water 3 sprigs fresh thyme, or 1/2 teaspoon dried 2 bay leaves 1/2 teaspoon Red Pepper flakes or 1 teaspoon hot pepper sauce Place peas and enough water to cover into a large saucepan; bring to a boil and boil 2 minutes. Cover; remove from heat and let stand about 2 hours. In a Dutch oven over medium heat, saute onions, celery and garlic in oil with a little sprinkle of salt and pepper to bring out the flavor. Drain peas and add to the pot. Add ham bone or ham hocks and remaining ingredients; bring to boil. Lower heat; cover and simmer 1-1/2 hours or until tender. Remove and discard bay leaves. Remove ham bone or hocks from the mixture to a plate; cut meat from the bone and return to the pot. Discard fat and gristle. Keep the pot warm on the back of the stove over very low heat (use a heat diffuser if needed to keep the peas from burning), to serve New Year's Day dinner and drop-in guests. Serves: 8-10 Prep.Time: 20 minutes + chilling time Recipe By: Chef Emeril Lagasse (Food TV Network 7/99) 1 head green cabbage, shredded 2 thinly sliced medium onions (about 2 cups) 1 teaspoon Tabasco sauce 3/4 cup mayonnaise 1 teaspoon celery seed 2 tablespoons white vinegar 1 tablespoon sugar 1/4 cup diced red bell pepper 1/4 cup chopped parsley Kosher salt and fresh ground black pepper Combine cabbage and onions in a large bowl; drizzle Tabasco sauce over and mix well. Let stand about 30 minutes. In a small bowl, combine remaining ingredients; toss with cabbage mixture. Cover and refrigerate for at least 30 minutes. Serves: 1 Prep.Time: 15 minutes 3 slices firm white or rye bread -- lightly toasted 1/4 pound cooked roast beef, rare -- thinly sliced 2 slices Muenster cheese 3 slices bacon -- cooked 1/2 cup shredded lettuce 1/4 cup Thousand island salad dressing Sliced tomato Sliced onion Dill pickle spears Preheat oven to 400 degrees. Divide roast beef in half and place on a cookie sheet. Top each portion of beef with a slice of cheese and bake until cheese melts and roast beef is warm. Remove from oven and assemble sandwich as follows: Spread all 3 slices of bread evenly with dressing. On 1 slice, add a portion of roast beef. Top with lettuce and another slice of bread with dressing. Add another portion of roast beef, lettuce, bacon, and finally 3rd piece of toast with dressing. Secure with toothpicks and cut in half. Serve with sliced tomato, sliced onion and pickle spears. Serves: 4 Prep.Time: 15 minutes 1 pound ground beef chuck 1 tablespoon prepared horseradish 1 tablespoon minced garlic Kosher salt and fresh ground pepper 4 slices Havarti cheese (Provolone, Swiss or Cheddar can also be used) 4 onion or kaiser rolls, split in half 2 tablespoons butter or margarine, room temperature Preheat the grill. In a mixing bowl, combine the beef , horseradish, and garlic. Mix thoroughly. Season the beef with salt and pepper. Divide the mixture into four balls and form into 4 firm round patties. Place the patties on the grill and cook for 4 to 5 minutes on each side for medium. During the last couple of minutes of cooking, place a slice of cheese on each patty. After the cheese has melted remove the burgers from the grill. Spread each half of the rolls with the butter. Place the rolls on the cool side of the grill and for about 30 seconds to lightly toast the bread. Place the burger in-between each bun half. Garnish each burger according to taste. Serves: 6 Prep.Time: 30 minutes 1 tablespoon Vegetable Oil 2 ribs Celery -- finely diced 1 cup chopped Onion 1 medium Green Pepper -- diced 3 cloves Garlic -- minced 2 jalapeno Chiles, stemmed and seeded -- chopped 1 can Tomato Sauce (15 oz.) 1 teaspoon Liquid Smoke flavoring 1 teaspoon Molasses 1 tablespoon Brown Sugar 1 teaspoon Salt 1/2 teaspoon Coarse-ground black pepper 1/2 teaspoon ground Cumin 1/2 teaspoon ground Coriander 2 cans Pinto Beans (16 oz. -- rinsed and drained Heat oil in large deep skillet; saute celery, onion, green pepper and garlic until tender. Add chiles; cook and stir 2 minutes. Add tomato sauce, liquid smoke and molasses; mix well. Add remaining ingredients; mix well. Add beans; bring slowly to simmer. Cover and simmer over low heat 30 minutes or until vegetables are cooked and beans are tender. Serves: 6 Prep.Time: 15 minutes 2 cups Bisquick mix 1/4 cup nonfat instant dry milk 2/3 cup water (MasterCook says, "Have a good campfire going before mixing these biscuits. Also have some smooth dry sticks about 3/4 inch in diameter ready. Be careful to know what kind of wood is safe -- NEVER use Oleander wood.") Mix the Bisquick mix and dry milk together and take camping in a plastic baggie or in a bowl with lid so that you can just make the biscuits in the same container. Take along some honey or jelly for eating with this. Mix only enough of the water into the dry ingredients to make a stiff dough. Divide into 6 portions and shape dough around the end of each stick. Roast over the fire until golden brown. Remove from stick and fill with honey or jelly if desired. Yields 3-1/2 to 4 dozen Prep.Time: 25 minutes 2 cups Sugar 1 cup Butter -- softened 2 Eggs 2 teaspoons Vanilla Extract 3 cups All-purpose flour 3 teaspoons Cinnamon 2 teaspoons Baking Powder 1 teaspoon grated Lemon Peel, or Lemon Zest 1/2 teaspoon Salt CINNAMON -SUGAR: 1/2 cup Sugar 2 teaspoons Cinnamon In a large mixing bowl, cream together sugar and butter until well-mixed; beat in eggs and vanilla. In another bowl, combine flour, cinnamon, baking powder, lemon peel and salt; add gradually to butter mixture, blending well. Cover dough tightly with plastic wrap; refrigerate 1-1/2 hours, or until firm. Preheat oven to 350 degrees; combine cinnamon and sugar in a small bowl. Shape dough into balls, about 1" in diameter; roll in cinnamon-sugar to coat. Place cookies on an ungreased cookie sheet 2 inches apart, flattening slightly with fingers. Bake 10-12 minutes, or until edges are lightly browned. Cool slightly on pans, then remove to a wire rack to cool completely. Makes about 4 dozen.
2/3 cup Light or Dark Corn Syrup 1/2 cup Whipping Cream 1 package Semisweet chocolate (8-oz.) 3 tablespoons Kahlua In a medium saucepan, stir corn syrup and cream; bring to a boil over medium heat. Remove from heat; add chocolate, stirring until completely melted. Stir in Kahlua and serve warm over pound cake, fruit, or as a dip with anything you wish. |
