Today is Sunday, September 07 2008 6:37 am
Miscellaneous |
|
| Recipe | Rating |
| Wok Italiano
and stir-fry until heated through, about 4 minutes. Add stock, bring to a boil, reduce heat, and simmer 2 minutes. Stir in herbs, toss with pasta, and serve. Makes 4 servings. MC-Busted By Karen C. Greenlee By "Karen C. Greenlee" |
0.00 |
| Wok Fried Opakapaka
the chili. Add the white wine and butter and boil until reduced to 3/4 cup, whisking frequently. Mix in the green onions. Place fish on plate and serve sauce over fish. To order the cookbook - 808-667-5559 or visit: http://www.maui.net/~eatmaui/ ----- ---------- |
0.00 |
| Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice
(Show # MT-1A23) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai ----- ---------- |
0.00 |
| Wok Charred Tuna And Cucumber Salad
How to Prepare Cucumber Salad: Place all ingredients in a medium bowl, stir to combine. Let marinate at room temperature for at least 1 hour before serving. Season with salt and pepper to taste just before serving. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
0.00 |
| Witches' Brew
Yield: 13 servings Per serving: 843 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 88g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0064 ----- ---------- |
0.00 |
| Wisconsin State Fair Cream Puffs
pastry puff and fill with equal amounts of the whipped cream mixture. Replace the tops and sprinkle with the confectioners' sugar. Serve immediately, or cover and chill until ready to serve. NOTE: For a sure way to get perfect whipped cream, chill the bowl and beaters before whipping the cream, and make sure not to overbeat it. NOTES : 1 dozen ----- ---------- |
0.00 |
| Winter Squash Risotto
previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock, a little at a time, stirring between additions, until the rice is firm yet cooked through, 18 to 20 minutes. Stir in the reserved spiced butter and the parsley, and season with salt and pepper. Gently fold in the reserved caramelized squash, keeping the individual pieces as intact as possible. Divide the risotto among warm bowls, and serve immediately. Serves 6 as an appetizer, or 4 as an entree. Source: "Martha Stewart Living - |
0.00 |
| Winter Squash Risotto
of a creamy risotto. Look for a fat opaque center in the rice, known as "LaPerla," this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor. Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results. Source: "CHEF DU JOUR - (Show # DJ-9539) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Raymond G. DeForest Jr. ----- ---------- |
0.00 |
| Winter Squash Risotto
adding the rice. Continue stirring for another minute. Add the tomatoes, wine, salt and pepper, and simmer, stirring until the wine has evaporated. Add a couple of ladles of the hot stock. Simmer, again stirring until the liquid has evaporated. Repeat until the rice is tender, but still Al Dente. Stir in the parsley, check the seasoning and serve. Posted to fatfree digest by "leanne m. reidy" |
0.00 |
| Winter Squash Ratatouille
and parsley stems into a bouquet and lay it in the wok. Braise the vegetables, covered, over low heat for about 25 minutes. 3. Season the ratatouille with salt and pepper to taste and fold in the parsley leaves. Serve with rice or French bread. Serves 4. Stew: 138 cals, 5g fat (32%). Stew with 1/2-cup brown and wild rice each: 170cals, 6g fat (28% cff) Recipe by: Marlisa Szwillus (1997) Vegetarian Wok Cooking Posted to EAT-LF Digest by Pat Hanneman |
0.00 |
| Winter Squash Chowder
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse ----- ---------- |
0.00 |
| Winter Squash And Portobello Penne
then drain the pasta thoroughly. Add the thyme and reserved cooking water to the vegetables. To serve, combine the pasta and vegetables in a large bowl. Top with the croutons. Serves 6. PER SERVING Calories: 380 Total Fat 6 grams Saturated Fat 1 gram Fiber 10 grams Sodium: 430 mg Cholesterol: 0 mg Carbohydrate: 72 grams Protein: 14 grams Nutrition Action Healthletter, April 1999 Recipe by: Adapted from the Mayo Clinic Williams Sonoma Cookbook ----- ---------- |
0.00 |
| Winter Sorbet Sampler
over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold. Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.) Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint. Serves 8. Bon Appetit January 1994 ----- ---------- |
0.00 |
| Winter Salad
Place the cabbage, onion and peppers in a salad bowl. To make the dressing, whisk together the oil, vinegar, sugar and mustard. Season with salt and pepper, pour over the salad and toss well. ----- ---------- |
0.00 |
| Winter Potato Salad
slightly warm or at room temperature. Posted to MM-Recipes Digest by Paula |
0.00 |
| Winter Pear Nut Topped Pie
Walnut or Pecan Topping Combine brown sugar, flour, butter, cinnamon and walnuts or pecans. Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears. Per serving: 2719 Calories (kcal); 139g Total Fat; (44% calories from fat); 19g Protein; 365g Carbohydrate; 186mg Cholesterol; 2336mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2 Fat; 15 Other Carbohydrates Recipe by: http://www.usapears.com/ ----- ---------- |
0.00 |
| Winter Minestrone
immediately. Pass pecorino cheese separately. Yields 6 to 8 main-course servings, 11 to 12 cups. Each of 8 servings: 173 calories; 794 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 8 grams protein; 1.69 grams fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com ----- ---------- |
0.00 |
| Winter Greens with Cranberry-Port Vinaigrette
Sprinkle with cheese and nuts. Toss lightly and serve warm. Serves 6. Bon Appetit December 1992 ----- ---------- |
0.00 |
| Winter Fruits Cooked in Red Wine with Bay
4 Simmer for about 30 minutes, until tender, and then remove from the heat. Add the prunes and apricots to the pears. Replace the lid and allow to cool completely before refrigerating overnight. Serve with vanilla ice-cream or creme fraiche. Recipe by: Sophie Grigson's Herbs ----- ---------- |
0.00 |
| Winter Fruit Compote with Ginger
grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips. Serves 8. Gourmet December 1992 ----- ---------- |
0.00 |
| Winter Fruit Compote
Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net ----- ---------- |
0.00 |
| Winter Fruit Compote
Yield: 2 servings Recipe by: COOKING LIVE SHOW #CL9277 ----- ---------- |
0.00 |
| Winter Fruit Compot Marinated in Earl Grey
Stir in the Madeira and thinly sliced orange. Leave to amalgamate and then check the flavour - it may need a squeeze of lemon to liven it up. Chill well before serving. Per serving: 1398 Calories (kcal); 3g Total Fat; (1% calories from fat); 14g Protein; 325g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 21 Fruit; 0 Fat; 0 Other Carbohydrates ----- ---------- |
0.00 |
| Winter Borscht
cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup. Dissolve the tomato paste in 1/2 c of the soup, and stir back into the pot. Stir in the garlic, carrot, cabbage, tomatoes, bay leaf, vinegar, and sugar. Bring to a boil. Lower the heat and simmer, stirring occasionally, 90 min. Remove the meat and discard the bones. Slice the meat 1/2" thick, and stir into the soup, along with the potatoes, salt, pepper and dill. Return to a boil for 2 min. If desired, place a half potato in the bottom of each bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill. Posted to MM-Recipes Digest by "Rfm" |
0.00 |
| Wing Zzzingers
baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill. They're done when they break at the joint or you can break the wing tip off. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. Posted to bbq-digest by Gecrain@aol.com on Sep 4, 1999, converted by MM_Buster v2.0l. ----- ---------- |
0.00 |
| Winesicles
Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out. Per serving: 1706 Calories (kcal); 1g Total Fat; (1% calories from fat); 16g Protein; 296g Carbohydrate; 4mg Cholesterol; 964mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 18 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IN0005 ----- ---------- |
0.00 |
| Wine-Braised Pork Loin
Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350F. oven until heated through, about 30 minutes.) Serve pork with sauce. Serves 6. Bon Appetit October 1992 ----- ---------- |
0.00 |
| Wine Poached Fruit
Per serving (excluding unknown items): 1562 Calories; 46g Fat (33% calories from fat); 6g Protein; 200g Carbohydrate; 163mg Cholesterol; 72mg Sodium By Patty |
0.00 |
| Wine And Alcohol Substitutes
red wine: grape juice, vegetable stock, cranberry juice, tomato juice, concord grape jelly Riesling: white grape juice mixed with water and a pinch of powdered sugar rum: non-alcoholic vanilla or rum extract sherry: apple cider, non-alcoholic vanilla extract, coffee, coffee syrup vermouth: apple cider, apple juice mixed with lemon juice and water vodka: water, apple cider or white grape juice mixed with lime juice white wine: white grape juice, apple cider, apple juice, vegetable stock, water Recipe by: Veggie Life Magazine, November 1998, page 54 Posted to fatfree digest by Kathleen |
0.00 |
| Windsor's Rice Pilaf with Currants
Posted to the mm-recipes mailing list by "Wayne T. Jones" |
0.00 |
| Previous Page| Next Page |
Copyright © eQuickRecipes.com ( your free recipes source ), All Recipes Are Copyright © Their Respective Owners
design by Templatesbox
Partners: ***
Find Restaurants | Wireless HotSpots
Self Defense | Golf Courses | Health Insurance | Camping
Real Estate
