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Top Recipe Greats: Delicious Top Recipes, The Top 100 Top Recipes

Top Recipe Greats: Delicious Top Recipes, The Top 100 Top Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Top Recipe Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Apple And Cream Kuchen, Apple Pie Grand Champion, Apple Pie-Kahlua, Arancini, Arizona Sunset Cheesecake, Best Antipasto, Best Baked Beans (Vegan), Warm Salad With Goat Cheese Black Olives and Crisp Potato, Wonton Skin Raviolis, Zucchini Shreds With Ginger, Zupa Di Lenticchie With Salame And Crostini...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Top Recipe Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Top Recipe Greats. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.


You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Top Recipe Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Apple And Cream Kuchen, Apple Pie Grand Champion, Apple Pie-Kahlua, Arancini, Arizona Sunset Cheesecake, Best Antipasto, Best Baked Beans (Vegan), Warm Salad With Goat Cheese Black Olives and Crisp Potato, Wonton Skin Raviolis, Zucchini Shreds With Ginger, Zupa Di Lenticchie With Salame And Crostini...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Top Recipe Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Top Recipe Greats. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.


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Categories:Books, Cooking & Food
Publish date: Sep 23, 2013
Added to Scribd: Sep 29, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781488542305
List Price: $16.99


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  • Index

Top Recipe Greats

Copyright © 2013 Jo Franks

Table of Contents


Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Apple And Cream Kuchen .............................................................................. 1 Apple Pie Grand Champion ............................................................................ 2 Apple Pie-Kahlua ........................................................................................... 3 Arancini......................................................................................................... 4 Arizona Sunset Cheesecake ........................................................................... 6 Best Antipasto ............................................................................................... 9 Best Baked Beans (Vegan) ............................................................................ 10 Best Banana Fritters ..................................................................................... 11 Best Butterscotch Cookies............................................................................ 12 Best Butterscotch Pudding ........................................................................... 13 Best Chocolate Brownie................................................................................ 13 Best Ever Chocolate Pudding Bars ................................................................ 14 Best Ever Pie Dough ..................................................................................... 15 Best Fudge Cake .......................................................................................... 16 Best Lemon Pie ............................................................................................ 17 Best Meatloaf In The World .......................................................................... 18 Best Rice Pudding ........................................................................................ 18 Blini with Caviar and Creme Fraiche ............................................................. 19 Bread Machine Sourdough ........................................................................... 21 Bread Machine: Hazlenut-Amaretto Loaf ...................................................... 22 Brisket Of Beef............................................................................................. 24 Broccomole (Vegan) ..................................................................................... 24 Brownie Cupcakes ....................................................................................... 25 Brownies...................................................................................................... 26 Chicken Breasts Stuffed With Orzo ............................................................... 27 Chipped Beef Supreme................................................................................. 28 Chocolate And Peanut Butter Crescents ....................................................... 29


.................................................................................................................................................................................................................................. 49 King Cake ....................................... 38 Grape Jelly .... 46 Japanese Mesclun Salad ............... 52 Korean Cold Noodle Soup ........................................................................................................... 57 Lime and Coconut Milk Bread Abm .................................................................................................................................................... 30 Chorizo Sausage..................... 41 Holy-Moley Guacamole!............ 33 Golden Beet Caviar ................................ 58 Limoncello Ice ................. 64 New Orleans Stuffed Artichokes ......................................................................................................................................................................................................................... 40 Hickory 'n' Honey Smoked Brisket ........ 65 New Potato Salad ............................................................. 39 Great Antipasto ................................................................................................................. 43 Hungarian Ham Filo Strudel with Watercress Salad ...............................................................................................................{Sopa De Couves}............................................ 37 Graham Cracker Cookies ...................................... 68 North Carolina Style Barbeque ................................................ 45 Italian Stuffed Mushrooms ....................................................... 47 Kale Soup .......................................................................................................................................................................... 68 No-Bake Chocolate Oatmeal Cookies ...................................... 35 Good Breads .................... 31 Frozen Peach Mousse .............................................................. 48 Kanom Muoi ....................................................................................................................................................................................................................................... 60 Molded Seafood Salad.................................... 36 Gorgonzola-Cream-Sauce ...................................................................... 59 Mocha Mousse Slice ............................................................................................................................................................ 34 Golden Wardens .......................................... 47 Jerk Chicken Fajitas With Papaya-Pineapple Salsa................................ 39 Hermits ................................. 62 Chapter 2 N-Z ............................................................ 33 Fruit Salad ............................ 32 Fruit Ice Cream Medley ............................... 69 Oatmeal-Nut Crunch Apple Pie .................................................................................. 64 Narkeler Payesh Indian (Coconut Scented Rice Pudding) ........................................................................................................................... 75 iv ...............................................................Thai Style Starters......................................................................................................................................... 43 Htipiti Tirosalata (Mashed Cheese Salad) ....................64 Nairobi Club Wieners ................................................................................................................................................... 73 Old Fashion Corned Beef & Cabbage ........................ 54 Lemongrass Chicken........................................................................................................................................................Chocolate Truffle Cake ........................... 44 Italian Lunch Salad............................................................ 56 Lettuce Frittata .................. 61 Mushroom-Bacon Pate: Party Pate Without Liver ............

......................................................................................................................................... 86 Saffron Risotto Primavera............................................................. 104 Vegetable Dip .................... 83 Rice with Lemon ....................................................................... 91 Swiss Scones .... 100 Tomato-Basil Soup ............................................................................ 111 Zupa Di Lenticchie With Salame And Crostini ..................................................... 81 Raspberry Orange Sorbet ..................................................................................................................................................................................... 92 The Best Apple Pie Ever................................................................................................................................................. 76 Pumpkin Bread ............................................................................................................ 85 Royal Hawaiian Wedding Cake .......................................................................................................................................................................................................... 82 Red Potato And Green Bean Salad ................................ 79 Quick-Fried Shrimp with Sweet Toasty Garlic .................. 85 Russian Potato Casserole With Carmelized Onions ...... 110 Zucchini Shreds With Ginger .............................................................................................. 101 Too Much Fruit Salad .............................................................Table of Contents Oreo Surprise . 96 The Best Mincemeat Pie ..................... 80 Quinoa Summer Salad............................................................... 108 Wonton Skin Raviolis.. 97 The Next Best Thing To Robert Redford ................................................................................................................................................................ 106 Warm Salad With Goat Cheese Black Olives and Crisp Potato ................... 95 The Best Marble Swirl Cake ............................................................................................................................................................................................................................. 105 Warm Brie With Chipotle Cranberry-Currant Marmalade.................. 78 Quick Chicken Curry ................................................................................................... 90 San Diego's Best Turkey Fajitas .................. 93 The Best Banana Bread. 77 Pumpkin Walnut Waffles ..................... 87 Saffron-Poached Fruit In Poppadom Baskets .................... 102 Umbrian Fried Flat Bread With Prosciutto ................ 88 Salmon Macaroni Salad ....................... 99 Tiramisu ................................................... 112 Index .................................................................................................. 105 Walnut Christmas Candy ........................................................................................................................................................ 94 The Best Chocolate Cake ........................................... 114 v ......................................................................................................................................................................................

neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. No such use. photocopying. or otherwise. is intended to convey endorsement or other affiliation with this book. the designations appear as requested by the owner of the trademark. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. electronic. No part of this book may be reproduced or transmitted in any form by any means. and the publisher was aware of a trademark claim. or the use of any trade name. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. without the prior written permission of the publisher. Jo Franks vi . Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. recording.°°°°° Preface Notice of Rights All rights reserved. mechanical. While every precaution has been taken in the preparation of the book. Where those designations appear in this book.

dry. Add egg and 1/2 cup flour. 1 . Add butter to milk. Mix in enough flour to form a soft dough. Beat for 2 minutes. large CAKE: Mix yeast. sliced 1 tablespoon Lemon juice 1 teaspoon Cinnamon ¾ cups Sugar 2 tablespoons Flour. Beat with an electric mixer on high speed for 2 minutes. unbleached. unbleached 8 ounces Cream cheese.Chapter 1: A-M Chapter 1 A-M APPLE AND CREAM KUCHEN 4 servings Source: Top Recipe Greats --cake--1 package Yeast. until dough is shiny and elastic. salt. 4 T sugar. large -filling--3 cups Apples. softened 1 Egg. Knead for 5 to 10 minutes. Place in greased bowl and let rise for 1 hour or until doubled in bulk. unsifted ¼ cup Butter or arine ½ cup Milk 1 Egg. Gradually add milk to flour mixture. Heat until very warm (120-130℉). and 3/4 cup flour. tart. active ½ teaspoon Salt 4 tablespoons Sugar 2 cups Flour. dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan.

Spread over apples. divided For crust: Sift flour with salt. 1/2 cup sugar.Top Recipe Greats FILLING: Toss apples with lemon juice. plus 2 tablespoons divided 4 tablespoons flour. Let rise in warm place for 1 hour. Repeat with additional water until all flour is thoroughly moistened. cutting in until mixture looks like small peas. and 2 T of flour. Wrap each half in wax paper and chill in refrigerator. Add remaining shortening. APPLE PIE GRAND CHAMPION 8 servings Source: Top Recipe Greats *** CRUST *** 2 cups flour 1 teaspoon salt 1 cup shortening. cinnamon. chilled ¼ cup ice water 2 teaspoons cinnamon 1 dash nutmeg 7 large Gravenstein apples. Using a pastry blender. Best when served warm. peeled and cored. Beat together cream cheese. add half the shortening to the flour mixture and cut in until crumbly. cut into medium-thin slices 2 Tablespoons butter milk extra sugar for top of pie *** FILLING *** 1 cup sugar. 1/4 cup sugar. Form into a ball. Bake at 350℉ for 30 minutes. Add 1 tablespoon ice water to flour mixture and mix. Arrange in rows on top of the dough. 2 . and egg. Divide ball in half.

including bowl. Crimp edges and make 5 (1 ½-inch long) slits on top of pie crust. APPLE PIE-KAHLUA 8 servings Source: Top Recipe Greats crust-2 cups Flour ¼ cup Sugar ds Salt ¼ cup Water ⅔ cups Shortening 2 tablespoons Butter. cinnamon and nutmeg in a bowl and mix well. Roll out top crust and place on top of apples. roll out bottom crust and line pie plate with it. Dot with small chunks of butter. It's best to chill all crust ingredients. Spread this mixture on bottom crust to absorb liquid. melted ¼ cup Brown sugar ½ cup Pecans. flour and shortening. Pour apples into pie crust. combine 2 tablespoons sugar and 2 tablespoons flour. Combine remaining sugar. flour. Sprinkle with sugar. fork. Brush top crust lightly with milk. Then reduce heat to 350℉ and bake for 1 hour. In a small bowl. chopped filling6 lg Cooking apples peel and slice ¼ cup Kahlua ¼ cup Brown sugar ¼ cup Flour 1 tablespoon Butter or margarine Sugar and melted butter 3 . Pour sugar mixture over sliced apples and mix well.Chapter 1: A-M When chilled. Bake for 5 minutes. For filling: Preheat oven to 400℉.

plus more for frying 1 small yellow onion. brown sugar and flour. Place in 9" pie plate. to taste 3 cups Baldo or Arborio rice 6 eggs ¼ cup freshly grated Parmigiano-Reggiano cheese pn of saffron threads. ARANCINI Servings: -Source: Top Recipe Greats ¼ cup extra-virgin olive oil. finely chopped 1 celery stalk. soaked in 2 Tbs. Kahlua. Combine apples. ground veal and/or pork 1 cup dry Marsala wine ½ cup shelled fresh English peas 1 cup meat stock 1 tablespoon tomato paste 2 tablespoons minced fresh flat-leaf parsley Salt and freshly ground pepper. Continue to bake for 40-45 minutes or until golden and tender. Serve warm for best flavor. Dot with butter. Brush with melted butter and sprinkle with sugar. Cut into strips. Cool slightly. Arrange in lattice over apples. Bake at 425 for 10 minutes. sugar and salt. Roll out remaining crust. Combine remaining flour. Measure 1/3 cup flour and blend into a paste with water. Turn into pie shell. Cut in shortening. Lower heat to 350.Top Recipe Greats Make pie crust. finely chopped 1 carrot. warm water 1 cup all-purpose flour 1 cup fine dried bread crumbs 4 . Sprinkle with sugar and pecans. Spread with melted butter. Roll out the bottom crust. Turn in the flour paste and form into a dough. finely chopped ½ lb.

Season with salt and pepper. beat the remaining 3 eggs. Cover the meat with another large spoonful of rice. transfer to paper towels to drain. Season with salt and pepper. breaking it up. Coat each rice ball with flour. pack it lightly and make an indentation in the center. In a large fry pan over medium heat. 5 . Set aside. and cook until browned. Using a slotted spoon. In a small. In a small bowl. reduce the heat to medium-low and cook until thickened. stirring often. Place a tablespoonful of the meat mixture in the indentation. Place the cooled rice in another bowl and add the beaten eggs. Add the rice and cook. Set aside. pour in oil to a depth of 1 inch and heat until the oil shimmers. Pack firmly into balls about 2 inches in diameter. stirring to scrape up the browned bits from the bottom. turning frequently. depending on the variety. 15 to 20 minutes. sealing the meat in the center. until golden brown. stock. Add the wine and deglaze the pan. heavy saucepan over medium heat. Mix well. 4 to 5 minutes. Bring a large pot of salted water to a boil over medium heat. about 4 minutes. Preheat an oven to 200℉. Drain and spread the rice on a baking sheet to cool. tomato paste and parsley. Add the meat.Chapter 1: A-M In a large. the cheese and the saffron mixture. Add the peas. then with egg and then crumbs. beat 3 of the eggs. Serve immediately. deep bowls. fry the rice balls. until tender to the bite but slightly firm in the center. Set aside. Keep the rice balls warm in the oven while frying the remaining balls. celery and carrot and saute until softened. Working in batches. Place a large spoonful of the rice mixture in your palm. Add the onion. Put the flour and bread crumbs into separate small. 15 to 20 minutes. Increase the heat to high and cook until the liquid is reduced by half. warm the 1/4 cup olive oil. 3 to 4 minutes. deep bowl.

in Italian (due to their shape). melted 4 eggs ***CANDIED ORANGES TOPPING*** 6 . are found all over Italy but are especially favored in the south. up to 3 4 8 oz pkgs cream cheese ⅔ cups sugar 1 tablespoon orange zest. arancini are delicious either piping hot or at room temperature. make them even smaller and pass them on appetizer trays. separated ½ cup butter. while keeping the other hand somewhat clean for handling the spoon. where oranges are a major crop. At home. The best way to work with the sticky rice mixture is to use one hand for holding and shaping the rice. grated 2 tablespoons cranberry liqueur 8 ounces white chocolate. they make a satisfying first course. or little oranges. grated 1 tablespoon lemon juice ***WHITE CHOCOLATE FILLING*** 1 ½ cups fresh orange juice 1 inch -1 1 inch piece orange peel. ARIZONA SUNSET CHEESECAKE 8 servings Source: Top Recipe Greats ***SHORTBREAD CRUST*** 1 ½ cups flour ½ cup pecans. called arancini. If you like. (orange part only). Available both in restaurants and at street stands.Top Recipe Greats Comments: These fried stuffed rice balls. softened ***CRANBERRY GLAZE FILLING*** 1 can whole berry cranberrysauce or 2 cups cranberry orange relish 2 tablespoons sugar 1 tablespoon cornstarch 1 tablespoon lemon zest. finely ground ⅓ cup sugar 1 large egg.

Place the circle inside a 9 inch Springform pan.Chapter 1: A-M 4 cups water 2 cups sugar 3 seedless oranges. You should have a circle of about 11 inches in diameter. (unpeeled). Press the dough against the sides of the pan. and sugar in the center of the surface and mix together. place flour. Form a small depression or well in the center of the mound. Allow to cool. Chill for at least 10 minutes. Place the Springform pan in the oven and bake for 15 to 20 minutes. covering the bottom and sides. such as a pastry board. Shape the dough into a ball and wrap in plastic wrap. roll out your dough between 2 sheets of waxed paper. Brush the reserved egg white onto the shell. Add the egg yolk and the softened butter to the well. pecans. Make sure that the side crust meets the bottom crust all the way around. Working on a large flat surface. then blend these with the dry mixture.cut into paperthin slices **GARNISH*** whipped cream Shortbread Crust: Preheat the oven to 400℉. then peel away the paper and cut the crust in a 9 inch circle. smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. This will seal the dough and keep it from becoming 7 . line the sides of the Springform pan. Roll out the dough to a thickness of about 1/4-inch. Using the leftover do ugh. Mix the ingredients thoroughly using your hands -. or until light brown.there is no substitute for warm hands. For best results. Prick the crust several times with a fork to keep the crust from puffing up during the baking.

Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender. beat the cream cheese. Chill in the refrigerator overnight. Let dry 1 hour. Crantasia.the center will not be set). Stir in the lemon zest and lemon juice. Set aside until ready to use. and arrange the slices in a single layer on the prepared rack. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly . and reduced orange juice until smooth. Remove and discard the strip of orange peel and set aside the reduced orange juice.Top Recipe Greats soggy. stirring constantly. Combine the water and sugar in a heavy shallow wide skillet. Stir in the cranberry sauce. Using an electric mixer. Stir over medium heat until the sugar dissolves. Boil 8 . spreading evenly. Lift and drain each orange slice out of the syrup. grated orange zest. Set aside to cool slightly. until thick. Simmer 5 minutes longer. Pour the cranberry glaze filling into the prepared crust. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. beating just until combined. Set aside. about another one hour longer. Cook the oranges for one hour. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Beat in the melted white chocolate and then the eggs. Cook over medium heat. Move cheesecake to a wire rack and cool completely to room temperature. Candied Oranges Topping: Cover a wire rack with waxed paper. White Chocolate Filling: Reset the oven to 350℉ Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 tbs about 12 minutes. sugar. one at a time.

Drizzle any remainder over each serving. Reheat the orange syrup. mushrooms 2 lbs. green beans or 4 15oz. red peppers 5 8 oz tins tuna fish 5 16 oz jars stuffed olives ¾ cups olive oil 2 lbs. add ketchup. fry sliced mushrooms in the oil. Loosen and remove the sides of the Springform pan. 9 . j 3 lbs. cauliflower 2 lbs. Set all these vegetables aside.dill pickles 3 lbs. Garnish: whipped cream. BEST ANTIPASTO 1 servings Source: Top Recipe Greats 2 lbs. Drain and set aside.Chapter 1: A-M the orange-sugar syrup until thick. green peppers 5 16 oz tins ripe olives 5 11 oz bottle ketchup 2 13 oz large tins anchovies ¾ cups vinegar Boil cauliflower 3 minutes. about 6 minutes. NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer. In large canning kettle. pickling onions or 3 16oz. Peel pickling onions. and brush over the orange slices. cucumbers or 2 24oz. Set the cheesecake on a serving dish. if necessary. cut cucumbers in slices and boil green beans until tender. tins 2 lbs. Overlap the candied orange slices around the top of the cheesecake.

simmer for another 12 minutes. dried uncooked It takes a little bit of time to prepare but is well worth the effort. 10 . navy beans. You can substitute baby limas for the navy beans. peel/fin 4 cups water ½ cup firmly packed brown sugar ½ cup molasses 2 tablespoons apple cider vinegar 4 bay leaves 1 teaspoon dry mustard ¼ teaspoon pepper ¼ teaspoon nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon allspice 32 ounces canned tomato sauce 1 lb. Rinse and drain beans. BEST BAKED BEANS (VEGAN) 10 servings Source: Top Recipe Greats 2 cups chopped onions 1 fresh garlic clove. Mix well cover and place in the refrigerator for 24 hours. TO COOK: Transfer bean mixture to a large oven proof pot. Add tomato sauce. I have changed a few things from the original recipe to suit my own taste so feel free to add any of your favorite seasonings. Add all the vegetables. Place in a large bowl with remaining ingredients except tomato sauce. olives and remaining ingredients (separate anchovies and break up tuna).Top Recipe Greats cut green beans and red peppers. It is the best baked beans I have ever had. Simmer 10-15 minutes.

BEST BANANA FRITTERS 8 servings Source: Top Recipe Greats 1 cup sifted all-purpose flour 1 tablespoon sugar ½ teaspoon salt 2 eggs ½ cup milk 2 tablespoons vegetable oil 6 medium firm. Fry a few at a time. Drop bananas into at least 2 inches hot oil (375℉ on deep frying thermometer) in a deep skillet or deep-fat fryer. Slice bananas in half lengthwise. Check beans every half hour or so adding water and stirring as needed. cover and simmer 45 min stirring occasionally. bake 4 hours covered. ripe bananas oil.Chapter 1: A-M Bring to a boil over medium heat. Drain any excess butter. turning once. sprinkled with 11 . milk and oil together with a rotary beater or whisk. 2 to 3 minutes or until golden brown. for frying confectioners' sugar Into a small bowl sift flour. sugar. dip into batter using fingers. Preheat oven to 300℉. Drain on paper towels. Combine liquid ingredients with dry ingredients. stir until all flour is moistened. beat eggs. Reduce heat to low. When beans are done to your likeness remove from oven and serve. Place pot in oven. Serve immediately. baking powder and salt. In another small bowl.

Top Recipe Greats confectioners' sugar. Do not overmix. Add flour mixture and chopped walnuts and mix on low just until combined. beat together sugar and butter. 12 . using a whisk. In large mixing bowl. Set aside. Scrape down sides of bowl when necessary. flat surface. mix together flour. BEST BUTTERSCOTCH COOKIES 1 servings Source: Top Recipe Greats Cookies: ½ teaspoon Baking soda ¼ teaspoon Salt 1 ½ cups Dark brown sugar 1 cup Salted butter 2 lg Eggs 2 teaspoons Vanilla extract 1 cup Chopped walnuts 1 cup Walnut halves 2 ½ cups All-purpose flour Glaze: 8 ounces Caramels ¼ cup Heavy cream Cookies: preheat oven to 300. using an electric mixer. Transfer to a cool. soda and salt. Add eggs and vanilla and beat on medium until soft and lumpy. In medium bowl. Drizzle cooled cookies with glaze in interesting patterns. Place 1 whole walnut half in center of each cookie. Glaze: melt caramels with cream in small saucepan over low heat and stir until smooth then remove from heat. Drip cookie dough by rounded tablespoon 2 inches apart on ungreased cookie sheet. Mix to form grainy paste. Bake 25 minutes or until cookies begin to turn brown at the edges.

Cook over medium heat. 13 . Pour into serving dishes and cool at room temperature for 1 hour. cold 1 teaspoon Vanilla extract 1 tablespoon Butter In a medium saucepan. Stir in vanilla and butter. Gradually stir in milk until blended.Chapter 1: A-M BEST BUTTERSCOTCH PUDDING 4 servings Source: Top Recipe Greats ⅔ cups Brown sugar 3 tablespoons Cornstarch 2 cups Milk. Lightly butter and flour a 9x9x2-inch square cake pan. Remove from heat. Refrigerate until serving time. stirring frequently. thoroughly mix sugar and cornstarch. BEST CHOCOLATE BROWNIE 12 servings Source: Top Recipe Greats ¼ cup flour 2 tablespoons unsweetened cocoa 1 teaspoon baking powder ½ teaspoon salt 5 ounces bittersweet chocolate. (top-quality) broken pieces 4 tablespoons unsalted butter 3 eggs ¾ cups granulated sugar 1 teaspoon pure vanilla extract ¼ cup sour cream 4 ounces bittersweet chocolate. (top quality) -hopped Heat oven to 325℉. until mixture thickens and boils.

Add flour mixture and mix on low 10 seconds. Bake until toothpick inserted in center comes out clean. Remove from heat. Add sour cream and mix on medium 5 seconds. about 40 minutes. Use spatula to fold in chopped chocolate. baking powder and salt together onto a sheet of waxed paper. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.Top Recipe Greats Sift flour. cocoa. stirring occasionally until smooth. In top of a double boiler melt chocolate and butter over medium-high heat. then on medium 10 seconds. BEST EVER CHOCOLATE PUDDING BARS 1 servings Source: Top Recipe Greats Crust ingredients: ½ cup Unsalted butter ¼ cup White sugar 1 lg Egg yolk 1 teaspoon Pure vanilla extract 1 cup Cake flour ⅛ teaspoon Salt Filling ingredients: ½ cup White sugar 1 tablespoon Cornstarch 6 lg Egg yolks 1 teaspoon Almond extract 1 cup Whipping cream 14 . about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. sugar and vanilla on high until slightly thickened. Pour batter into cake pan and spread evenly. In an electric mixer mix eggs. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly.

Chapter 1: A-M 6 ounces Semisweet chocolate chips =miniature sized 1 cup Chopped walnuts Preheat oven to 325. until combined. Chill and cut into bars. In a medium bowl. Add vanilla. whenever necessary. beat 6 yolks until light and fluffy. it's SUPER flaky. Pour dough into prepared baking pan and chill. mix together sugar and cornstarch in small mixing bowl. scraping bowl. Add cornstarch-sugar mixture and mix on medium-high until combined. When chilled. With electric mixer on medium-high. Add enough water to the egg to make 3/4 cup of liquid (I used COLD 15 . BEST EVER PIE DOUGH 6 servings Source: Top Recipe Greats 5 cups all-purpose flour 1 teaspoon salt 2 cups butter 1 lg egg (mixed with enough water to make 3/4 cup) I can guarantee that the bottom crust will be as flaky as the top crust. cream butter and sugar. Spray an 8 x 8 inch square baking pan with cooking spray. Pour filling into baking pan. Bake 1 hour until filling is set and golden brown. cream. Add flour and salt and beat at low speed just until combined. Extend up 1 inch of pan and chill again. Mix together the flour and salt. It's a BIG hit around here! Try it. For filling. Add one egg yolk and vanilla and beat at medium speed until light and fluffy. cut in the shortening until it resembles tiny peas. press into pan with floured fingers and press dough to 1/4 inches thick on bottom and sides of pan. chocolate and walnuts and blend on low.

it's wonderful! This recipe is suppose to make 3 double pie crusts. bring water to a boil. 16 . BEST FUDGE CAKE 10 servings Source: Top Recipe Greats 3 ounces Unsweetened chocolate squares ½ cup Butter or margarine softened 2 ¼ cups Brown sugar. Add to the flour mixture and blend until dough holds together. beating well at medium speed of an electric mixer. Cream softened butter. one at a time. Try it.Top Recipe Greats water). firmly packed 3 Eggs 1 ½ teaspoons Vanilla extract 2 ¼ cups Cake flour. cook until chocolate melts. Combine flour. Add eggs. TRUST ME. beating well after each addition. I'm not sure. Reduce heat to low. Set aside to cool. Not only is this crust SUPER FLAKY but it's VERY easy to work with. The recipe didn't say to chill the dough but I did anyway. habit.. gradually add sugar. Add chocolate and vanilla. I got one double pie crust and made 12 small apricot tarts with the rest of it. mix just until blended. I've never achieved a finer crust. sifted 2 teaspoons Baking soda ½ teaspoon Salt 8 ounces Commercial sour cream 1 cup Boiling water Whipped cream filling Chocolate mocha frosting Preparation Time: 0:25 Place chocolate in top of a double boiler.

beginning and ending with flour mixture. Stir in boiling water. Split cake layers in half horizontally to make 4 layers. and salt. Bake at℉ for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Gradually add boiling water.) Pour batter into 2 greased and floured 9-inch round cakepans. spread Chocolate Mocha Frosting on top and sides of cake. Heat to boiling over direct heat and boil gently for minutes. Beat egg yolks. BEST LEMON PIE 1 servings Source: Top Recipe Greats 3 tablespoons cornstarch 1 ½ cups sugar ¼ cup lemon juice 1 tablespoon grated lemon rind 3 eggs. Top with meringue and bake 4-5 minutes at 425℉. add to creamed mixture alternately with sour cream. (Batter will be thin. add to cornstarch mixture. sugar. lemon juice and rind. separated 1 ½ cups boiling water 1 baked 9-inch pie shell Combine cornstarch. remove from pans.Chapter 1: A-M soda. 17 . Pour into pie shell. Yield: one 4-layer cake. Refrigerate until ready to serve. and let cool completely on wire racks. stirring constantly. Spread Whipped Cream Filling between layers. Cool in pans 10 minutes.

ground veal Heat oven to 350℉. Chop onion and mince garlic. Heat oil in a large frying pan. Place 2 strips on bacon over the top. Crumble in meats and onion mixture. Combine milk. Shape into a loaf in a roasting pan. Stir until well blended. ground pork ½ lb. Add garlic and thyme and cook one minute more. Add onion and cook for 5 minutes. Let stand 10 to 15 minutes before slicing.Top Recipe Greats BEST MEATLOAF IN THE WORLD 4 servings Source: Top Recipe Greats 1 small onion 1 clove garlic 1 tablespoon oil 1 teaspoon dried thyme ⅓ cup milk 1 egg ½ cup catsup ½ cup dry bread crumbs 1 ¼ teaspoons salt ½ teaspoon pepper ½ lb. Stir in bread crumbs and salt and pepper. egg and 1/4 cup of catsup. about 1 1/2 hours. Spread the remaining 1/4 cup catsup over the top of the meat loaf. Bake the loaf until browned. BEST RICE PUDDING 8 servings Source: Top Recipe Greats 18 . ground beef ½ lb.

99 mg cholesterol. reduce heat to low and cook.Chapter 1: A-M 1 cup water ½ cup short or medium-grain white rice ½ teaspoon salt 2 cups milk ½ cup golden raisins 1 cup heavy whipping cream. stirring occasionally. vanilla. Serve warm or at room temperature. 40 grams carbohydrates. Add milk and raisins. 10 minutes. Add rice and salt. 0. Put custard cups or baking dish in another pan large enough to hold all and put in oven. Stir egg mixture into cooked rice until thoroughly incorporated. stirring 1 or 2 times. Mix cream. 207 mg sodium. plus extra 2 teaspoons vanilla extract ¾ cup sugar 2 eggs Bring water to boil in 2-quart saucepan.17 gram fiber BLINI WITH CAVIAR AND CREME FRAICHE Servings: -Source: Top Recipe Greats 19 . about 30 minutes. sugar and eggs in small bowl and set aside. This recipe yields 8 (1/2 cup) servings. 14 grams fat. Drizzle cream over each serving if desired. 5 grams protein. cover and cook over low heat. Bake at 350 degrees until custard is set and no longer jiggles when touched. until rice is tender. Each serving: 298 calories. Cover. 10 to 15 minutes. Add boiling water until it comes 1 inch up side of larger pan. Pour mixture into 8 (6-ounce) buttered custard cups until 2/3 full or into buttered 8-inch square baking dish.

melted Vegetable oil for frying 4 to 6 oz caviar 1 pint crËme fraÓche In a small bowl. with just a slight bend at the tip. the whites on the end of the whisk should remain upright.Top Recipe Greats ¼ cup whole wheat flour ½ cup buckwheat flour (use more whole wheat flour if buckwheat is unavailable) 2 cups sifted all-purpose flour 1 ¼ teaspoons active dry yeast 1 teaspoon sugar 1 cup warm water 1 cup milk 3 eggs. (When the whisk is lifted out of the bowl and inverted. make a sponge by combining the whole wheat flour. In a large copper or other mixing bowl. Let cool to room temperature and set aside. the yeast. beat the egg whites until stiff peaks form. Stir in the scalded milk. Cover tightly with plastic wrap and let stand in a warm place to rise. using a whisk. then gradually whisk in the butter until smooth. 1 to 1 1/2 hours. 30 to 40 minutes. then stir in the remaining 1 cup all-purpose flour until smooth. separated ½ teaspoon salt 2 tablespoons unsalted butter. In a small saucepan over medium heat. whisk together the egg yolks and salt until light in texture and color. Fold in the sponge until the batter is smooth. 1 cup of the all-purpose flour. stir until blended.) 20 . buckwheat flour. In a large bowl. sugar and warm water. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume. scald the milk by cooking it to just under a boil.

placing paper towels between the layers of blini so they won't become soggy. warm 1 cup Sourdough Starter 2 ¼ cups Bread Flour 1 tablespoon Sugar 1 tablespoon Oil 1 teaspoon Salt ¾ tablespoons Yeast 21 . Fill a large serving bowl with chipped ice. Cook until golden. they can be made up to a week in advance. then freeze in an airtight container. Using a tablespoon. batter will make a blini 3 inches in diameter). do not crowd the pan. Let them cool to room temperature. 15 to 20 minutes. Serve the blini alongside. warm just enough oil to coat the bottom of the pan. When ready to serve. In a large nonstick fry pan or griddle over medium heat. Blini are best served soon after they are prepared. BREAD MACHINE SOURDOUGH 999 servings Source: Top Recipe Greats ½ cup Water. drop the batter onto the pan (1 Tbs. gently fold the egg whites into the batter and let stand for 10 to 12 minutes. place the frozen blini on a baking sheet and heat in a 200 ℉ until just warmed through. 2 to 3 minutes per side. Cook 3 to 5 blini at a time. and set the tin of caviar and a dish of creme fraiche on top.Chapter 1: A-M Using a spatula.

22 . sugar. margarine or butter. liqueur. and salt to the bread machine according to the manufacturer's directions. Makes large loaf in Hitachi.Top Recipe Greats Place ingredients in order in bread machine. the nuts. This is the best sourdough for bread machine that I have ever tried. milk. egg. yeast. brunch. or an afternoon coffee break BREAD DIRECTIONS: Add flour. BREAD MACHINE: HAZLENUT-AMARETTO LOAF 1 servings Source: Top Recipe Greats --1 POUND LOAF--2 cups Bread flour ⅔ cups Milk ½ cup Toasted chopped hazelnuts 1 Egg 2 tablespoons Sugar 2 tablespoons Margarine or butter 4 teaspoons Amaretto or hazelnut liqueur ¾ teaspoons Active dry yeast ½ teaspoon Salt 1 Recipe Amaretto Glaze Toasted chopped hazlenuts or Almonds (optional) AMARETTO GLAZE: 1/2 c Sifted powdered sugar tb Amaretto or hazelnut Liqueur or tb Almond extract To 2 tablespoons milk if needed Serve slices of this nutty sweet treat for breakfast.

Some recipes also call for a small amount of gluten flour. add 1 to 2 teaspoons milk to make of drizzling consistency. You can use other grains or flours with the bread flour but not in place of all of it. Always use powdered milk when using the timer on your machine. When bread is cool. BREAD MACHINE BASICS: These helpful tips apply to all types of bread machines: Bread flour. AMARETTO GLAZE: In a small mixing bowl combine sugar. hold together. 23 . especially those made with low-gluten flours (such as whole wheat flour). drizzle with Amaretto Glaze.Chapter 1: A-M Bake and cool as directed. add 1/3 cup nonfat dry milk powder for each 1 cup of water and add it with the flour. To use powdered milk instead of fresh. which is high in protein. works best for breads made in a bread machine. This helps breads. If needed. amaretto or hazelnut liqueur or almond extract. Add ingredients to the bread machine in the order specified by the directions in the owner's manual.

brisket. Place brisket on top of onions. boiled or mashed potatoes. take it out. 1st cut *sliced Remove any excess fat from brisket. BROCCOMOLE (VEGAN) 4 servings Source: Top Recipe Greats 1 ½ cups broccoli stems. pepper. You will have a very dark brown juice. Cover and roast in a 300℉ oven for 3 hours. Season the onions with a little salt. then other half of onions and allspice on top of the brisket. cooked outer layers peeled o 24 . garlic powder and lots of Hungarian paprika. Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil. I also serve it with roasted. Test your brisket and when it is fork tender. Place one half of the onions on bottom of pan. Aunt Sadie almost always served this with savory noodle kugel. Spray pan and inside of lid with Pam. NOTE: Best when made one day in advance. Strain juice and either thicken it with a little cornstarch or serve it au jus. Let it cool and then slice it very thin. but leave a little on top.Top Recipe Greats BRISKET OF BEEF 8 servings Source: Top Recipe Greats 3 large onions* 8 whole allspice salt and pepper garlic powder Hungarian paprika 56 lbs.

and garlic powder until completely smooth. Chill before serving for best flavor. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray. chopped fine 2 cups heavy cream ½ teaspoon light corn syrup Heat oven to 350 degrees. blend the broccoli stems with the lemon juice. (optional) nonstick cooking spray === CHOCOLATE FROSTING === 12 ounces best quality semisweet chocolate. diced 1 scallion. fresh-squeezed ¼ teaspoon ground cumin ⅛ teaspoon garlic powder ½ tomato. sliced 1 green chili pepper. but do not blend. Set aside. 25 . Add the remaining ingredients and mix well by hand. cumin. BROWNIE CUPCAKES 12 servings Source: Top Recipe Greats 6 tablespoons unsalted butter (3/4 stick) 11 ounces best quality semisweet chocolate. canned In a food processor. coarsely chopped 3 large eggs 1 cup sugar ¾ cup all-purpose flour ¼ cup unsweetened cocoa ⅛ teaspoon baking soda 1 cup coarsely-chopped walnuts.Chapter 1: A-M 1 ½ tablespoons lemon juice.

Stir in the corn syrup. and baking soda. In a large bowl whisk together the eggs and sugar. about 2 hours. checking and stirring every 15 to 20 minutes. For Chocolate Frosting: Place chocolate and cream in a saucepan. Transfer to a large bowl. 3 minutes more. melt the butter and 8 ounces of chocolate. Bake until a firm crust forms on the cupcakes. Remove cupcakes from pan and continue to cool on a wire rack. between 20 and 30 minutes. BROWNIES 1 servings Source: Top Recipe Greats ¾ cups Flour ¼ teaspoon Baking soda ⅓ cup Butter ¾ cups Sugar 2 tablespoons Water 12 ounces Semisweet chocolate chips 1 teaspoon Vanilla 2 Eggs ½ cup Chopped nuts 26 . Add the flour.Top Recipe Greats In a saucepan over low heat. Use immediately. fill each cupcake liner 3/4 full with batter. Remove from heat and set aside. Cook over low heat. cook stirring. Chill until cool enough to spread. This recipe yields 12 cupcakes. Stir in the melted chocolate until combined. Remove to a wire rack to cool 10 minutes. stirring constantly with a rubber spatula. until thickened. cocoa. Increase the heat to mediumlow. Using a 2-ounce ice cream scoop. Stir until smooth. about 20 minutes. Remove pan from heat. (Makes about 3 cups) Ice cupcakes with a generous amount of Chocolate Frosting. Stir in the remaining 3 ounces of chocolate and nuts if desired.

as desired 1 teaspoon Freshly ground black pepper 1 tablespoon Olive oil 1 sm Onion peeled & coarsely diced 2 tablespoons Minced garlic 2 Anchovy fillets. Remove from heat Add flour. These are best stored in frig. one at a time and mix well after each add vanilla stir in nuts and remaining chips pour into 8 or 9" square pan and bake 350℉ 30-35 minutes. soda and 1/2 of chips Add eggs. about 8 to 10 minutes. Meanwhile.Chapter 1: A-M Melt together until *just begins* to boil: butter. stirring occasionally. bring to a boil and cook 5 minutes. Otherwise they are too"gooey" CHICKEN BREASTS STUFFED WITH ORZO 4 servings Source: Top Recipe Greats ½ cup Uncooked orzo or riso pasta ¾ cups Low-sodium chicken broth (or water) Salt. sugar. water. chopped ¼ cup Tightly packed. until onions are softened. Remove from heat and transfer contents of the pot to a work bowl. cover. or until barely soft. fresh basil 1 Egg white 1 tablespoon Dry bread crumbs 4 lg Chicken breast halves boned ⅓ cup Marsala ¼ cup Balsamic or red wine vinegar 3 tablespoons Olive oil COMBINE PASTA AND BROTH in a small pot. place over medium-high heat. heat the olive oil over medium heat in a medium skillet on the stove. 27 . add the onions. garlic and anchovies and cook. Add salt and pepper.

Pour the sauce over the chicken and serve immediately. Remove from the heat. Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs. Mix well. cover and place in oven for 20 minutes. Lay the breasts down on what was their skin side and place about 1/3 cup stuffing on each breast.Top Recipe Greats Scrape the mixture into a food processor. Gather up the edges around the stuffing as best you can. Lay a tenderloin on the opening and wrap each bundle with the skin. CHIPPED BEEF SUPREME 1 servings Source: Top Recipe Greats 1 8 oz pkg cream cheese 2 tablespoons milk 2 tablespoons chopped green bell pepper 2 tablespoons minced onion 3 ounces shredded chipped beef ½ cup sour cream Combine cream cheese and milk over low heat. pour the sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil. Pour in Marsala and vinegar. Arrange the chicken on a platter and pour the cooking juices into a saucepan. Chill in the refrigerator. Pull the tenderloins off the meat side of each breast and set aside. leaving a 1-inch border. 28 . Place saucepan over high heat and boil until reduced by half. add basil and puree until coarsely ground. Gently flatten the tenderloins. Preheat oven to 350℉. Place breasts between layers of plastic wrap or wax paper and flatten to a /8-inch thickness. Place the bundles in a baking dish just large enough to hold them comfortably. Remove the skin in 1 piece and set aside.

May be served cold or warm. Great with cracker assortment. To shape the cookies: On a large piece of wax paper place the cookie 29 . On low speed gradually add the sifted dry ingredients. Transfer the dough to a small bowl for ease in handling and set aside at room temperature. CHOCOLATE AND PEANUT BUTTER CRESCENTS 24 servings Source: Top Recipe Greats 2 cups sifted all purpose flour ⅓ cup unsweetened cocoa ¼ teaspoon salt ¼ lb. Beat in the vanilla and sugar. scraping the bowl with a rubber spatula and beating until the mixture holds together. cocoa. 1/4 cup smooth (not chunky) peanut butter 1/2 cup strained or sifted confectioners sugar. Prepare the filling. butter. (1 stick) 1 teaspoon vanilla extract ¾ cups granulated sugar 1 egg Sift together the flour.Chapter 1: A-M Add remaining ingredients and mix well. Add the egg and beat until thoroughly mixed. Make at least 12 hours in advance for best flavor. In the large bowl of an electric mixer cream the butter. Adjust rack to the center of the oven and preheat to 325℉. In a small bowl thoroughly mix the peanut butter and the sugar. and salt and set aside.

or until the cookies are firm to the touch. with a small metal spatula or a table knife. CHOCOLATE TRUFFLE CAKE 1 servings Source: Top Recipe Greats 1 lb. Reverse the cookie sheet front to back once to insure even baking of sugar and roll the cookies in the sugar as they come out of oven.Top Recipe Greats dough in mounds. using a slightly rounded tsp. Bake for 13 to 15 minutes. Place on other pieces of waxed paper. (no more) of the dough for each mound-in order not to make them too large it's best to measure with a measuring spoon. roll it between your hands into a ball. Then. Continue shaping the cookies and placing them 1/2 to 1 inch apart-these do not spread. Pick up one mound of the dough. using a level 1/2 measuring teaspoon for each mound. separated 1 cup Whipping cream 30 . With your fingers bring the dough around the filling and pinch the edges to seal. Then do the same with the filling. Do maybe a quarter of the dough at a time. lift up and place one mound of the filling in the center of the flattened dough. Semisweet chocolate ½ cup Butter 1 ½ teaspoons Flour 1 ½ teaspoons Sugar 1 teaspoon Hot water 4 Eggs. Roll the filled dough between your hands into a cylindrical shape about 2 inches long with very slightly tapered ends. Place the cookie on an unbuttered cookie sheet and as you do. and flatten it between your palms until it is very thin. turn the ends down slightly to form a short fat crescent.

Mix in other ingredients. Add flour. Put into pan. pork butt ½ lb. mixing well. Howard's recipe chile powder in this recipe archive. refrigerate for at least a few hours to set. Add egg yolks. Let cool. Melt chocolate and butter over very low heat. one at a time. CHORIZO SAUSAGE 1 servings Source: Top Recipe Greats 2 lbs. 4 chipotles for this powder. If you stuff. It is the best for making a corn bread stuffing or mixing with 31 . form into patties and freeze separated by wax paper. Best to cut while cold. Author Note: I either stuff and smoke this sausage or just freeze the patties. Grease bottom of 8" springform pan. Cover with plastic wrap and refrigerate overnight. don't over pack.Chapter 1: A-M Preheat oven to 425℉. If stuffing. Otherwise. sugar and water. then let stand at room temperature for about 15 minutes before serving. 4 de arbols. if you are stuffing 1 tablespoon cider vinegar ½ cup red wine 6 cloves garlic. Beat egg whites until stiff but not dry. 2 anchos. Smoke low (175F) for two hours. Whip cream and spread over cake. I use 8 New Mexican. pork fat 6 feet pork casings. beating mixture well after each one. tie off in 8 inch lengths. pressed 2 tablespoons good chile powder 2 teaspoons cayenne 1 ½ teaspoons Mexican oregano 1 ½ teaspoons salt 1 teaspoon ground cumin Grind the pork and fat on the smaller disk. Fold in beaten egg whites. bake at 425℉ for 15 minutes.

stirring constantly. To serve. unmold frozen mousse onto individual dessert plates and garnish with sliced peaches. FROZEN PEACH MOUSSE 8 servings Source: Top Recipe Greats 8 fresh peaches 4 eggs. until mixture has thickened. Chill in refrigerator. separated ¾ cups sugar ¼ cup lemon juice 4 tablespoons Peachtree schnapps liqueur Peel and slice about 1 to 1 1/2 lbs. beat egg whites until foamy. Gradually add remaining 1/4 c sugar. In mixing bowl. Before serving. In top of a double boiler. Mousse tastes best if allowed to stand and soften 5 to 10 minutes before serving. food mill or blender to puree peaches. Spoon peach mousse into 8 custard cups and freeze. peel and slice remaining peaches. Place sliced peaches in food processor. Cool to room temp. about 4 minutes. beat egg yolks with 1/2 c of sugar until thick and lemony in color. beating until meringue is stiff. Refrigerate puree. and fold in peach puree.Top Recipe Greats scrambled eggs and corn chips to make migas. Cook over hot water. Stir in the lemon juice and the peach liqueur. (enough to make 1 cup) of the peaches. 32 . Fold into peach mixture.

strawberry.Chapter 1: A-M FRUIT ICE CREAM MEDLEY 1 servings Source: Top Recipe Greats 2 scoops basic vanilla ice cream ½ cup mixed chop fruit. (refer 'sauces for icecreams and cakes) 1 icecream wafer for topping 1 tablespoon tiny cubes of leftover cake. Place the ice cream scoops over the fruit. Place at bottom of glass. (orange. Making time: 20 minutes (excluding times of ice cream and sauce) Makes: 1 large helping FRUIT SALAD 2 servings Source: Top Recipe Greats 33 . Toss the chopped fruit and cake together. Pour the orange juice over it. Poke into top of scoop to form a fan shape. (2 to 3) chillled Use a balloon glass (with/without stem) for best result. Pour sauce over scoops. chickoo. grapes. banana. Cut wafer into 4 small triangles. (optional) 2 tablespoons orange juice sweetened and. kiwi. etc) 2 tablespoons fresh fruit sauce.

Peel and core the apple. 20 to 25 minutes. taking care not to turn beets into 34 . This is best eaten on the same day it was made. Add the marshmallows to the fruit and mix well. GOLDEN BEET CAVIAR 1 servings Source: Top Recipe Greats 4 golden beets . Let cool. then slip off skins. mix the Miracle Whip and milk to make a smooth dressing. finely diced 1 ½ tablespoons rice wine vinegar 1 tablespoon Sherry or red wine vinegar Salt. In a small bowl.Top Recipe Greats 1 small bunch green grapes 1 red or green apple 1 cup mini-marshmallows ¼ cup Miracle Whip 2 tablespoons milk. steam beets until they're tender-firm when pierced with a knife.(abt 1 lb) 1 large shallot. then pulse 6 to 8 times in food processor until finely chopped. mix into bowl. Pour over the fruit salad in the bowl and toss to cover the salad. (2 to 3) Cut the grapes in half and place in large bowl. then cut it into bite size chunks. Cover the salad and refrigerate for a couple hours until cold. but it also good the next day. to taste ¼ teaspoon sugar Freshly-ground black pepper. to taste Chopped parsley or chervil Leaving 1 inch of stem and all of the roots. Cut into chunks.

Each 1-tablespoon serving: 9 calories. 2 grams carbohydrates. 0. 0 protein." but when they're not to be had. Toss again with parsley and chill before serving. red in another and Chioggia in the third for a stunning rainbow of color. Add some freshly ground pepper. 0 cholesterol. 0 fat. Best of all is when there's the opportunity to make three individual caviars using golden beets in one. I like to keep a supply in the refrigerator at all times.17 gram fiber. Comments: During the summer when they're available. relish or salad at a moment's notice.Chapter 1: A-M mush. This recipe yields 1 1/2 cups. golden beets make a jewel-like "caviar. steep shallot in rice vinegar and Sherry with 1/4 teaspoon salt and sugar 10 minutes. GOLDEN WARDENS 6 servings Source: Top Recipe Greats 6 pears 1 lemon honey 8 fluid ounces white grape juice 35 . I use red ones and switch from rice wine to balsamic vinegar. While beets are cooking. 26 mg sodium. whisk together and pour over beets. It's extremely refreshing and can be called into service as appetizer. Toss and taste for salt.

granulated 2 tablespoons Dry yeast ½ cup Sugar. granulated 36 . standing them upright. Spoon on scant 4 tablespoons honey and add any lemon juice remaining in the saucer. The best way to cook them was slowly with honey and fruit juice to warm and round out their thin colour and flavour. Peel the pears thinly. How long this will take varies enormously . leaving the stalks on. the appeal of the dish lies in its fruitiness. Cover the dish and bake at 325-350℉ (160-180 C) gas mark 3-4 until the fruit is beautifully tender. then immediately roll each one in a saucer containing the juice of the lemon. Boil the cooking liquid until it turns syrupy and is reduced by about half. When the pears are ready.1 hour is enough for semi-ripe dessert pears. Spoon the syrupy glaze over the pears. transfer them to a serving dish. Baste the pears frequently as they bake and turn them occasionally to encourage even cooking. GOOD BREADS 1 servings Source: Top Recipe Greats 1 cup -Lukewarm water 1 teaspoon Sugar. Choose a casserole or baking dish with just enough room to lay pears head to tail in single layer. Bring the grape juice to simmering point and pour it over the pears. but this recipe works well for dessert pears too. Put the pears into the dish.Top Recipe Greats Warden is the old name for the small hard cooking pear that used to grow in many country gardens. Serve warm or cold. 3 hours or more may be needed for pears so hard that they seem to be carved from wood. Stir in an extra tablespoon or two of honey if you think a little more sweetness is desirable but avoid the temptation to make the juices too sweet.

Beat in 1 cup of flour at a time. mix till your biceps feel it and keep mixing til dough hangs together but is floppy and moist. sugar. all purpose In a large warm pottery bowl. Divide dough into 3 sections and fashion loaves into 3 well greased tins . Bake in preheated 400℉ 20 minutes til brown on top and bottom. Return dough to bowl and cover with your best tea towel. When yeast has risen to the surface blend and add water. GORGONZOLA-CREAM-SAUCE 1 servings Source: Top Recipe Greats ¼ cream 100 g gorgonzola cheese. remove from loaf pans and cool.) some sage leaves white pepper 250 g pasta 37 . Let dough rise away from drafts til double in size. salt and oil. sprinkle in yeast. Turn dough out onto a well-floured surface. 1 cup shredded cheese or 2 pks onion soup mix. turner suggests adding 1/2 lb raisins. MAKES: 3 LOAVES VARIATIONS: When mixing in flour. heaping ½ cup Vegetable oil 9 cups Flour.Chapter 1: A-M 1 teaspoon -Salt.black ones are best. place water and sugar. (approx. sprinkle on a bit of flour and knead with the heels of your palms until dough is smooth and elastic.

. Remove from pan immediately onto waxed paper.just be sure that the saucepan is big enough. 38 . margarine and sugar. Add some white pepper . Bring to a boil for 1 minute. Remove from heat and add vanilla. Then just cut the cheese in pieces and melt it in the cream. Pour this glaze over graham crackers. In sauce pan combine butter.. the tagliatelle should be added to the sauce and stirred . GRAHAM CRACKER COOKIES 12 servings Source: Top Recipe Greats 12 graham crackers. Yields 48 cookies.and that's it! In my opinion it goes best with (homemade) tagliatelle. Bake for 10 minutes. Break double graham crackers into 4 pieces each and place on jelly roll pan (not cookie sheet). double variety ½ cup butter ½ cup margarine ½ cup granulated white sugar 1 cup crushed almonds 1 teaspoon vanilla Preheat oven to 325°F. Sprinkle almonds evenly over graham crackers.Top Recipe Greats Heat the cream in a saucepan together with the sage leaves and keep it simmering for a while so that it is reduced. I've heard on different occasions that instead of pouring cream sauces on top. Besides.

Quickly bring to a boil and boil until grapes soften. but they need not be seeded. red grapes. NOTES : Concord grapes make the best jelly. Add apple to grapes. GRAPE JELLY 32 servings Source: Top Recipe Greats 4 lbs.They are best a day later (if they last that long). 220 degrees F on a candy thermometer. or any time you feel like sinning. Drain through a damp jelly bag. Measure juice into a large kettle. Skim foam off surface and pour jelly at once into sterilized. Bring to a boil over medium high heat and cook until mixture reaches jelly stage. without pressing pulp. (approximate) Wash grapes and place in a large kettle. vanilla glaze and served as cookies. Wash well. For every cup of juice. Strain again to remove tartrate crystals. Wash apple and cut into slices. and should be slightly underripe. Mash slightly. Refrigerate juice overnight. add 3/4 cup sugar (there should be about four cups of juice). underripe 1 large apple ½ cup water 3 cups sugar. about ten minutes. Seal with paraffin. with 1/2 cup water. GREAT ANTIPASTO 1 servings Source: Top Recipe Greats 39 . half-pint glasses. but do not core or seed. Buttery graham snacks to keep the kids quiet on a rainy day.Chapter 1: A-M NOTES : Graham crackers sprinkled with almonds and covered and baked in a buttery.

Top Recipe Greats 2 cups Carrots. chopped 1 cup Cauliflower. chopped 2 Tomatoes. Drain tuna. mushrooms. covered 20 to 30 minutes till carrots are tender crisp. Keeps 1 week in fridge. olive In large saucepan. letting tuna break up into smaller pieces. celery. chopped 1 cup Green pepper. small. and simmer for 5 minutes longer. cauliflower. sliced ½ cup Onions. bring carrots. peppers. artichoke hearts. Reduce heat and simmer. up to 3 months in freezer. or 8 oz can ¾ cups Ketchup 3 tablespoons Oil. cho ½ cup Artichoke hearts. ketchup and olive oil to a boil. add to vegetable mixture. onions. cut i 1 cup Mushrooms. tomato sauce. jar of ma 1 cup Tomato sauce. quartered ½ cup Celery. florets. stirring occasionally. pickled. black olives. chopped and seede 1 cup Black olives. pickles. Wonderful on toasted french bread or as a spread on crackers. Best made in late summer with locally grown vegetables. HERMITS 20 servings Source: Top Recipe Greats 1 ¼ cups seedless raisins 2 ½ cups all-purpose flour ½ teaspoon baking soda 1 teaspoon cream of tartar ½ teaspoon ground cloves ½ teaspoon cinnamon ½ teaspoon allspice ½ teaspoon ginger ½ teaspoon ground nutmeg ½ cup butter 1 cup sugar ¼ cup milk 40 . Transfer to serving containers.

to make a stiff dough. chewy. crisp tea cookies. Add dry ingredients alternately with milk until well blended.Chapter 1: A-M Chop raisins finely in food processor with 1/4 cup flour. minced 1 tablespoon coarse salt 1 tablespoon paprika 1 tablespoon garlic powder ½ teaspoon freshly-ground black pepper ½ cup barbecue sauce 2 tablespoons steak sauce 2 teaspoons Dijon mustard ¼ cup molasses 2 tablespoons honey 1 beef brisket . These are the best homemade "slice and serve" cookies. Cream butter with sugar. Chill overnight or freeze. HICKORY 'N' HONEY SMOKED BRISKET 10 servings Source: Top Recipe Greats 6 large garlic cloves.(5 to 7 lbs) Notes: Choose a brisket that is not too lean. slice to desired thickness and bake at 375-400 degrees until done (15-20 minutes). They may be sliced thinly and baked quickly for elegant. it should be marbled as well as have nice fat coverage on one side with a lighter coat of fat on 41 . about 1-1/2" diameter. or sliced 1/4" or more thick and baked in a slower oven until just set for a rich. When ready to make. Shape into two logs. and spices. Sift 2 cups flour with soda. mashed 1 small onion. Stir in raisins and enough additional flour. New England Hermit. cream of tartar. up to 3/4 cup. The dough freezes beautifully in logs that can be kept on hand for fresh cookies baked in minutes.

Prepare smoker according to manufacturer's instructions (I used two layers of briquettes). Dust with a little more salt. then serve. reheat. molasses and honey. and final inside temperature will result in meat that is medium cooked).Top Recipe Greats the other. Slice. barbecue sauce. Once brisket is tender. add broth or bouillon to make additional sauce (or use favorite barbecue sauce with some water). Soak chips 1 hour before smoking. then slice and put. Stir in paprika. if desired. Roast in oven at 325 degrees until very tender. Smear marinade all over meat. if desired. 42 . 4 to 5 hours. Place meat in shallow. garlic powder. with sauce. or if there is insufficient or no smoke). Place 4 to 6 medium to large chunks of hickory on top of hot briquettes. covered. mustard. if fire is too hot. nonaluminum roasting dish. Fill water bowl with water or add a can of beer and a sliced onion to further flavor the meat. adding 1 to 3 teaspoons Liquid Smoke to ingredients for smoke flavor. in roasting pan and roast at 325 degrees 1 to 2 hours to further tenderize. steak sauce. pepper and paprika. Cook until meat thermometer inserted in middle registers about 145 degrees (temperature will climb quickly from that point. onion and salt together to make a paste or blend as best you can. Refrigerate meat overnight. if required. Mash garlic. Variation: Prepare brisket in same manner. about 5 to 7 hours. cover smoker and leave vents partly open. This fat helps flavor the meat as it cooks and ensures that it does not shrink or get too dry as it slow cooks. Replace about 8 to 10 briquettes every 1 1/2 hours. Place meat on grill. Cover and refrigerate brisket overnight. and add additional hickory chunks -about 4 -. pepper.as required (if you notice they are burning out.

optional Peel and mash one avocado. 43 . peeled and diced 3 tablespoons lemon juice 2 cloves garlic. Author Note: Makes about 2 1/4 cups. salt. garlic. She took it to a party where two others showed up on the table. Garnish with sour cream. Feta cheese 3 tablespoons Oil (olive) Tsouskes are hot spicy peppers. Dice remaining avocado and fold into mixture with salsa. Carole swears this is by far the best guacamole that has ever been invented. HTIPITI TIROSALATA (MASHED CHEESE SALAD) 1 servings Source: Top Recipe Greats Tsouskes Oil for frying peppers 1 lb.Chapter 1: A-M HOLY-MOLEY GUACAMOLE! 8 servings Source: Top Recipe Greats 2 medium ripe avocados. basil and cilantro. Serve with tortilla chips and/or fresh vegetables. Within the first hour. hers was gone and they spent the rest of the afternoon messing with the two others. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. minced 1 teaspoon salt 3 tablespoons salsa 1 teaspoon basil 1 teaspoon cilantro sour cream. Mix with lemon juice.

2. Add about 3 table spoons of olive oil.) 2 tablespoons paprika 1 tablespoon caraway seed 2 tablespoons drained capers 6 sheets filo dough ⅓ cup butter or margarine. Enjoy with bread or crackers as appetizer. cheese. you peel their skin and you chop them into very small pieces. rinsed and crisped 2 tablespoons seasoned rice vinegar 1. HUNGARIAN HAM FILO STRUDEL WITH WATERCRESS SALAD 1 servings Source: Top Recipe Greats 6 green onions 5 ½ cups cooked rice 1 cup shredded Swiss cheese. Repeat to stack remaining filo. and capers. Trim and discard ends of green onions. caraway. (4 oz. Chop onions and mix with rice. Top with another filo sheet and brush lightly with more butter. you cut about 1 pound of feta in to small pieces and you mix it with the peppers. How many it depends on how hot they are and how spicy you can eat. watercress. Lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with butter. melted ½ lb. paprika. After. You are all set. 44 . Work all the ingredients with the fork until it becomes a paste.Top Recipe Greats You fry them in oil. thin-sliced cooked ham ⅓ cup reduced-fat sour cream 3 tablespoons coarse-grain Dijon mustard ½ lb.

Starting about 1 inch from a narrow edge. use a hot paprika. 6. Add sour cream sauce to taste.. Bake in a 400° oven until golden brown all over. leaving a 1. NOTES: Frozen filo handles best if thawed in the refrigerator at least 8 hours or overnight. Roll filo from ham end to enclose filling. lay ham slices over filo (overlapping as needed) to cover about 1/3 of dough.Chapter 1: A-M 3. If sheets tear. 5. MAKES: 4 servings ITALIAN LUNCH SALAD 6 servings Source: Top Recipe Greats 12 ounces Uncooked rotini pasta 1 ½ cups Mayonnaise 2 tablespoons Grated parmesan cheese ¼ cup Red wine vinegar 1 teaspoon Italian seasoning ½ teaspoon Black pepper 8 Hard-boiled eggs. Evenly pat rice mixture over ham. cut into thick slices.to 2-inch margin on the sides. Meanwhile. For a zippier flavor. just piece them together. gently transfer strudel roll to a buttered baking sheet (at least 11 by 14 in. without side rims). chopped 2 tablespoons Finely chopped fresh parsley 45 . slide strudel onto a platter. 15 to 17 minutes. 4. With seam down. chopped 4 Or 5 scallions. mix sour cream with mustard in a small bowl. Using 2 wide spatulas. Lightly brush strudel with butter. and accompany with watercress salad. peeled & cubed 3 cups Shredded mozzarella cheese 1 lg Green or red pepper. Mix watercress with vinegar.

salt. Drain and set aside in a large bowl. in a skillet. onion. and spaghetti sauce.Top Recipe Greats Cook the pasta according to directions. ITALIAN STUFFED MUSHROOMS 40 servings Source: Top Recipe Greats 1 lb. garlic powder. combine the Mayonnaise. finely diced ¼ teaspoon garlic powder ¼ cup dry bread crumbs ds of pepper ¼ teaspoon salt 1 ¼ cups spaghetti sauce 40 large mushroom caps oil mozzarella cheese (add to preference) Cook Italian sausage. Best when chilled. Cover with foil and bake at 350 about 20 minutes. stir into the pasta. Add the remaining ingredients and mix well. vinegar. Fill mushroom caps with meat mixture. and black pepper. Italian seasoning. go ahead and make it as healthy as you'd like. finely chopped. then drain fat. pepper. hot Italian sausage 1 slice finely chopped onion ½ green pepper. Sprinkle with mozzarella cheese. Just process for about 5 seconds or less. (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Coat mushroom caps with oil. and a handful of mushroom stems. Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey. then broil until cheese is melted and mushrooms 46 . covered for a few hours before serving. Parmesan.) Then add bread crumbs. In a medium sized bowl. green pepper.

Add greens. diced ½ cup diced jicama 47 . halves 2 teaspoons jerk seasoning 8 flour tortillas 1 ½ cups black beans. sugarcane. JERK CHICKEN FAJITAS WITH PAPAYA-PINEAPPLE SALSA 4 servings Source: Top Recipe Greats --chicken--1 lb. drained mashed 1 cup light sour cream --papaya pineapple salsa--¾ cups ripe papaya. and pepper. cooked. your hands are the best tools for this job.Chapter 1: A-M are tender. (Or loosely cover with wax paper and microwave.) JAPANESE MESCLUN SALAD 4 servings Source: Top Recipe Greats 1 ½ tablespoons vinegar. and adjust seasoning if necessary. diced ¾ cups fresh pineapple. and toss to coat thoroughly with dressing. brown sugar. whisk together vinegar. champagne. Whisk in olive oil. boneless chicken breast. Serves 4. salt. or white-wine 1 pinch brown sugar Coarse salt Freshly-ground black pepper 2 tablespoons extra-virgin olive oil 6 ounces mesclun salad greens In a large bowl.

cover with vented plastic wrap. 7-8 minutes. PAPAYA PINEAPPLE SALSA: Combine papaya. to taste ½ teaspoon dried red pepper flakes. Spanish (not Mexican) chorizo or other spicy smoked sausage. lime juice and cilantro. pineapple.{SOPA DE COUVES} 10 servings Source: Top Recipe Greats 1 lb. sorted 12 cups water 1 lb. garlic. fold up one edge to form a pocket and roll to hold filling. serrano or seeded and minced 1 garlic clove. Place chicken in an 8-inch square dish. Let stand 5 minutes. washed. sour cream and salsa between tortillas. peeled. or to taste 48 . dried red kidney beans. chicken strips. KALE SOUP .Top Recipe Greats 3 tablespoons chopped red onion 1 chili pepper. Slice chicken into thin strips. For best flavor and texture. cover and refrigerate until ready to serve. Micro-wave on medium-high. and cut into 1" chunks Salt. Marinate at least 1 hour or overnight in refrigerator. jicama. Divide black beans. minced 2 teaspoons lime zest 2 tablespoons fresh lime juice 1 tablespoon minced cilantro Coat chicken breast halves with jerk seasoning. cut 1/4" slices 2 cups torn kale or collard greens leaves 2 large boiling potatoes. lime zest. red onion. chili pepper. do not make more than 2 hours before serving.

cooked. then reduce heat and simmer. mincrd This started life. (Reheat before serving.Chapter 1: A-M *Spanish chorizo is available at Spanish and some Latin markets. potatoes. raw. about 25 to 30 minutes. This recipe yields 8 to 10 servings.a toast and topper called kanom paeng mu and an equally traditional Thai version of shrimp tempura. chopped ½ cup pork. sorry. Soup is best when allowed to sit for several hours. Soak beans in water in large pot overnight. about 25 minutes. cooked. Stir occasionally to prevent beans from sticking to bottom of pot. long ago and far away (oops. covered. KANOM MUOI .THAI STYLE STARTERS 1 servings Source: Top Recipe Greats 6 slices bread ½ cup crab. Bring beans and water to a boil. until beans are barely tender.) Serve this with crusty peasant bread. add chorizo. The name of the toast item is interesting: kanom paeng (bread) literally translates as "expensive cakes" which shows what the Thais think of bread! 49 . Return to simmer and cook until potatoes are tender. that's another genre!) as two traditional Thai starters . Add kale. salt to taste and red pepper flakes. chopped ½ cup mushrooms.

so we use honey. If you use more paste. The only bread available here in Thailand is white bread. pop them in the oven or a dry skillet. Prepare half a cup each of cooked crab meat. but we prefer the taste of the maple syrup. it'll do less. This works just as well. Say 180 milliliters. Cut off the crusts and cut the pieces of bread into four. but frankly we find they taste a bit bitter. If you want to avoid the moderate chilies suggested. cooked. so feel free to experiment. Prepare a paste consisting of: Tablespoons fresh grated ginger. and combine 50 . you could use bell peppers. finely chopped mushrooms. If the crusts aren't quite dry. and warm them until dry. 3 tablespoons chopped garlic 3 tablespoons prik phom (ground red chilies) 3 tablespoons crushed toasted peanuts 3 tablespoons khao koor (ground toasted rice) Saute the ginger and garlic. and anyway they are a bit large for canapes! Finally the quantities here make about two thirds of a cup of each of the pastes.Top Recipe Greats Notes on ingredients: Here in Thailand we can't get Maple syrup. Ingredients First toast 6 slices of bread. then in a mortar and pestle or food processor. discarding most of the oil. chopped pork. and raw. but again we find this tastes best with a stone ground whole-wheat bread. convert them into bread crumbs. At 5 ml to the teaspoon this will do about 8 toast bites and 8 chilies if they have 2 teaspoons of paste in each.

and wash 16 prik ki nu (birdseye chilies). adding two medium sized duck eggs to the mixture (or three smallish hen's eggs). and combine each portion with one of the half cups of mushrooms. Method II With a melon-baller prepare 16 balls of melon. Dip each of the pieces of toast. slice the fruit and use a sharp knife to cut plugs for the tops of the chilies).you can use jalapenos instead if you wish). each of the 51 .Chapter 1: A-M the ingredients. to form three topping pastes. Put about two teaspoons of the paste mixture in each chili. and 16 balls of fresh pineapple. that is the Thai equivalent of a jalapeno . each of the stuffed chilies. and a little rice flour (or cornstarch). and then take 2 dozen prik chi fa (a chili about finger length and as thick as your finger. Method I Put about two teaspoons of paste on each of the toast pieces. one tablespoon of prik phom. 16 balls of mango. Plu each of the chilies with a fruit ball. [if you are using jalapenos. Place a ball of fruit on each piece of toast and secure by piercing it through with a tooth-pick. Method III Mix two tablespoons of powdered peanuts. and pat them dry. Cut off the tops of the chilies and discard the seeds. one tablespoon of khao koor. Divide this mixture in three. Prepare another batch of fruit balls. and secure by piercing through the sides of the chili and the fruit ball with another tooth pick. to make a dusting powder. crab or pork.

and each of the birdseye chilies in maple syrup. each) 1 ¾ cups granulated sugar 1 tablespoon orange peel. Method IV Prepare a batter by beating an egg yolk. and deep fry until crisp. 3/4 cup granulated sugar and grated peels in large bowl. 4 Tbs melted butter. and yellow paste food color Combine hot roll mix with yeast (comes in package). and mix to a thin batter. and some uncooked fruit balls. melted all-purpose flour 1 plastic baby or a pecan half. and then dredge them in the dusting powder. and 2 cups very hot tap water. KING CAKE 8 servings Source: Top Recipe Greats 2 packages hot roll mix. (or jaw breaker) 1 ½ teaspoons ground cinnamon 3 cups confectioner's sugar ½ cup heavy cream 2 teaspoons vanilla extract violet. and adding about a cup of ice cold water to it. then add a cup of sifted plain [all-purpose] flour. (16 oz. green.Top Recipe Greats fruit balls. Add a teaspoon of prik phom and a teaspoon of freshly ground prik Thai (black pepper). and cucumber slices. grated 1 tablespoon lemon peel. Serve on a platter with the dipping sauces used for satay. Stir in egg yolks. Turn dough out 52 . grated 4 large egg yolks 6 tablespoons butter or margarine. Dip the canapes in the batter a few at a time.

brush with remaining 2 Tbs melted butter. 5 minutes. let rest. Cover with kitchen towel. Bake 10 minutes. Place braid on lightly greased cookie sheet. gold.The big square cookie sheets work best because they are larger and hold the cake better. Pour frosting over cooled cake. bake 20 minutes longer until golden brown. starting at center and working towards each end. . gold. it is a 53 . Fold dough lengthwise in half. NOTES: For those less familiar with the King Cake tradition. Sprinkle colored sugars alternately over frosting (i. reduce oven temperature to 350℉. let rise in warm. Heat oven to 375℉. green. green. allowing it to run down sides. Knead dough 2 minutes until smooth. Cut dough into 3 lengthwise strips.Chapter 1: A-M onto well-floured work surface. covered. roll rolling pin lightly over dough to seal. Braid strips. purple. Stir a different paste food color into each. green. Brush ends of strips lightly with water. around cake in small sections). Meanwhile. covering with foil for last 5 minutes if becoming too brown. draft-free place 20 minutes until slightly puffed. cream.e. Cool cake on rack. and vanilla in large bowl with mixer at medium speed until smooth. Roll dough out to 20 x 12-inch rectangle. Tuck baby or pecan between 2 strips of braid to conceal. beat confectioners' sugar. gold. Sprinkle 1/4 cup granulated sugar and cinnamon over dough. pinch opposing strip ends together to form continuous braid. Divide remaining 3/4 cup granulated sugar among 3 small bowls. forming oval with ends touching. etc. purple. purple. do not seal strips at ends.

halved Combine brisket. Who ever finds the baby (said to signify the Newborn King) is designated King for the day and is in charge of bringing the cake to the next party or gathering.(to 12) 1 teaspoon dry mix bonito-type soup stock. (26 oz) 2 small Korean cucumbers 1 peeled cored Asian pear. or to taste Asian hot mustard or hot mustard oil. Bring to boil.Top Recipe Greats giant cinnamon roll served during the Mardi Gras season. green for faith and gold for power. as needed ¼ cup rice vinegar 2 teaspoons salt . KOREAN COLD NOODLE SOUP 8 servings Source: Top Recipe Greats 2 lbs. peppercorns and soup stock in large pot.(to 5). Allow beef to cool then refrigerate. beef bones 1 piece ginger root . beef brisket 2 lbs.(to 3 tspns). 54 . Add 2 1/2 quarts water. 2 to 2 1/2 hours. dashida or hondashi Water. etc) is hidden in the cake. peeled. bones. A small plastic baby (or a bean. then reduce heat and simmer over low heat until water reduces to about 2 quarts. (optional) 1 package Korean buckwheat noodles (naengmyon). ginger. sliced thin 4 hard-boiled eggs .(1" long) 10 Sichuan peppercorns . The cakes are decorated with sugar colored purple to signify justice. discard bones.

Boil about 3 minutes.Chapter 1: A-M Strain liquid through cheesecloth or very fine mesh strainer. Combine rice vinegar. Drain. Note: The beef stock for this soup is best prepared the night before so it can cool thoroughly and all the fat can be removed. Look for the soup stock at Asian markets and well-stocked supermarkets and the Korean noodles and Korean cucumbers at Korean markets. Add to beef stock. Place noodles in 6 to 8 large bowls. Garnish with cucumbers that have been sliced in thin strips. Serve immediately with Asian hot mustard. salt and mustard in bowl. Add ice if desired. The stock keeps better if there are no pieces of beef in it. Cut cold beef brisket into thin 2. Refrigerate beef stock 4 to 5 hours. if desired. Distribute beef stock and beef slices evenly among bowls. 55 . Remove noodles from heat and rinse thoroughly in cold water to cool. Remove all fat from stock.by 1-inch slices. Bring 2 to 3 quarts water to boil in large pot and add noodles. place in freezer or cool over ice water until fat solidifies. pear slices and hard-boiled eggs.

stir-fry-2 tablespoons peanut oil 2 small chili peppers-small red 2 teaspoons sugar ½ cup chicken stock. I would avoid such products. lemongrass and scallions. Season 56 . Some of the fish sauce is cloudy and unfiltered. stir and cook for 3 or more minutes. B. 2 tablespoons coriander leaves Notes: A. Add the chili peppers and stir and cook over medium heat until chicken no longer looks pink. Nuoc Mam brand name is Tiparos from Thailand. Of course a cuisinart with a 1mm slicer will do the same thing but sometimes smashing is good. garnishes-½ cup peanuts 2 tablespoons nuoc mam-fish sauce. Fish sauce can be from Vietnam or Cambodia and should be tasted to determine the saltiness and the taste. Bruise on the cutting board with a large mortar and pestle or handle of a cleaver.Top Recipe Greats LEMONGRASS CHICKEN 4 servings Source: Top Recipe Greats 1 frying chicken hacked into serving pieces --marinade--½ cup lemongrass 3 scallion finely mince green and white parts 1 teaspoon salt ¼ teaspoon black pepper. Remove outer leaves of the lemongrass and finely slice the tender white part at the base of the stalk. METHOD: Mix the chicken pieces with the salt. Lemongrass. The best fish sauce is tea colored and semi-clear to coffee colored. when the oil is hot add the chicken pieces. or a wine bottle. Fish Sauce. add the oil. pepper. overnight is better. Heat the Wok. Set aside for at least 30 minutes.

Add the chicken stock stir for a few more minutes. Beat eggs in a small bowl. Put pan under preheated broiler until cheese melts and top puffs. freshly ground ¼ cup grated Gruyere cheese Preheat broiler at a full broil. about 2 minutes. Let cook gently over medium heat until set on bottom. LETTUCE FRITTATA 2 servings Source: Top Recipe Greats 1 tablespoon butter 1 cup coarsely chopped romaine lettuce 2 eggs Sea salt Black pepper. 57 . about 1 minute. Sprinkle grated cheese over top. add seasoning to taste and pour over lettuce. (or use white pepper at this step). GARNISHES: Garnish with Nuoc Mam. Peanuts and Coriander. Heat butter in a sauté pan or skillet. for 2 minutes.Chapter 1: A-M with sugar and more of the black pepper. Take pan to table to serve hot. add lettuce and cook stirring.

This dish is best with the outer leaves of romaine lettuce. topped with Gruyère cheese and broiled until cheese melts. but eschew jam. Select "white bread" and push Start. In hot & humid weather. 58 .Top Recipe Greats NOTES : Eggs cooked with sautéed Romaine lettuce. flaked ½ cup Coconut milk. LIME AND COCONUT MILK BREAD ABM 24 servings Source: Top Recipe Greats --BEST BREAD MACHINE CB EVER 2 ½ teaspoons Yeast 2 cups Bread flour 1 ¼ cups Whole wheat flour ¼ cup Oats ¼ cup Corn meal 3 tablespoons Sugar ½ tablespoon Salt 3 tablespoons Lime peel. unsweetened 1 cup Water Bring all ingredients to room temperature and pour into bakery. in order. Slices are irresistible with nutted cream cheese or chicken salad. grated 1 ½ tablespoons Oil ¾ cups Coconut. A big summer fruit salad tastes even better with the tropical taste of this light bread. Spread with a mashed ripe mango if you like. use 1/8 c less water. A French chef taught me never to throw away even one wilted lettuce leaf. which will hide the subtly sweet but tart taste of the loaf. Set "baking control" at 10 o'clock.

Scrape down the sides and bottom of the pan with a metal spatula. see * Note ¼ cup lemon juice * Note: Limoncello is an Italian liqueur.Chapter 1: A-M LIMONCELLO ICE 6 servings Source: Top Recipe Greats ½ cup sugar 2 cups water ½ cup limoncello. 25 grams carbohydrates. Stir in the limoncello and lemon juice. Each serving: 137 calories. then return the pan to the freezer. remove the pan from the freezer. To serve the ice later. If you're not using a machine. Simmer just until the sugar dissolves and turns clear. Remove the pan from the heat and let the mixture cool to room temperature. This should take about 1 1/2 hours. Chill the mixture in the refrigerator until cold. spoon it into a plastic container with a tight-fitting lid and return it to the freezer. 1 to 2 minutes. 0 fat. 0 saturated fat. Chop the frozen lumps into liquid. After half an hour. 0 cholesterol. 0 protein. 0. pour the chilled mixture into a 9-inch square metal baking pan and freeze. Combine the sugar and water in a small saucepan and bring to a simmer. Comments: This refreshing lemon ice makes a wonderful end to 59 . Spoon the ice into glasses and serve. This recipe yields 6 servings.04 gram fiber. 1 hour. Repeat the process every half hour until the ice becomes slushy. Look for it at specialty liquor stores and gourmet grocery stores. then freeze in an ice cream maker according to the manufacturer's instructions. 1 mg sodium.

You can freeze the ice in your freezer. Tia Maria would also be suitable for this recipe.Top Recipe Greats dinner. but don't despair if you don't have one. to impress. Brush biscuits with half of the combined coffee and water. stir until melted. Place chopped white chocolate in medium heatproof bowl over pan of simmering water. Cover base of prepared pan with a layer of sponge finger biscuits. extra * Kahlua is a coffee-flavored liqueur. Sponge finger biscuits are available from most supermarkets and some delicatessens * Line base and sides of 23cm square slab pan with foil. cool slightly. Pour half the combined white chocolate and cream over prepared biscuits in pan. cover. Or. in that case. refrigerate 10 minutes 60 . serve it as a palate-freshener between courses. reduce the amount of sugar slightly for a tangier flavor. Stir in cream. MOCHA MOUSSE SLICE 8 servings Source: Top Recipe Greats 2 packets small sponge finger biscuits 1 tablespoon dry instant coffee ¾ cups boiling water 200 g white chocolate ½ cup thickened cream ***MOCHA MOUSSE*** 200 g dark chocolate 60 g butter ¼ cup thickened cream 2 egg yolks 3 teaspoons Kahlua =or= 1 teaspoon dry instant coffee and 3 teaspoons water ¾ cups thickened cream. though it takes a bit longer. An ice cream maker produces the best ice with a nice light texture.

minced 3 tablespoons celery. egg yolks and liqueur. don't omit 1 tablespoon parsley. Decorate slice with whipped cream dusted with cocoa and serve with strawberries. if desired. mix well. * Not suitable to freezing Note: For best results. if desired (I don't usually add this) 61 . Beat extra cream in small bowl with electric mixer until firm peaks form. MOLDED SEAFOOD SALAD 1 servings Source: Top Recipe Greats 1 can crabmeat.Chapter 1: A-M Repeat with the remaining biscuits. cool slightly. Mocha Mousse: Combine chopped chocolate and butter in medium heatproof bowl over pan of simmering water. refrigerate several hours or overnight. fold cream into the chocolate mixture in 2 batches. chopped ½ cup stuffed olives. until the mousse is firm. shredded 1 can salmon or lobster 1 can small shrimp 2 hard cooked eggs. then cover. Spread the mocha mousse over biscuits. chopped 2 tablespoons capers. coffee mixture and white chocolate mixture. minced 3 tablespoons onion. stir until chocolate and butter are melted. Stir in cream. minced 1 envelope Knox gelatin ¼ cup cold water 2 cups mayo 2 cups cooked small pasta. choose good quality dark chocolate and white eating chocolate for this recipe.

but you can do it by hand if need be. I use a fish-shaped mold and use cucumber slices for fins and a sliced olive for an eye before adding the mixture. celery and parsley as fine as possible. or more. Add mayo and mix well. chopped very fine 1 8 oz pkg cream cheese. onion.Top Recipe Greats Soften gelatin in cold water and melt over hot water. Reserve some of the bacon drippings. bacon. 62 . Chop the mushrooms. chopped very fine ½ lb. to taste ⅔ cups onion. MUSHROOM-BACON PATE: PARTY PATE WITHOUT LIVER 1 servings Source: Top Recipe Greats 2 lbs. Saute the onion and celery in the reserved bacon grease until soft. fresh mushrooms. A food processor works best. Rinse seafood and add all veggies and pasta (if using) and eggs mix add to mayo and mix well. Pour into greased mold (I use either Pam or mayo) and chill at least 6 hours or overnight. chopped very fine 2 cups dry bread crumbs 1 teaspoon salt 1 teaspoon dried rosemary 1 teaspoon dried oregano ¼ teaspoon freshly ground black pepper Fry the bacon and crumble it as fine as possible. at room temperature 4 eggs ½ cup fresh parsley. Overnight is best if pasta is added.

This pate is actually best when refrigerated before serving. Meanwhile. garnish the top with a thin layer of aspic. Add all other ingredients to the eggs/cheese mixture.Chapter 1: A-M then remove from grease and drain. Mix thoroughly. To make this a more elegant buffet dish. then grease the foil. beat the cream cheese slightly. 63 . or with bread cut into shapes with cookie cutters. Grease a large loaf pan or two small ones. Serve with crackers. Pat the mixture into the loaf pan and cover loosely with foil. then beat in the eggs. Let cool completely before serving. line with foil. Bake for 1 1/2 hours at 300℉.

Top Recipe Greats Chapter 2 N-Z NAIROBI CLUB WIENERS 999 servings Source: Top Recipe Greats 4 packages hot dogs. beef works best but "meat" one are ok. cover and cook for several hours. (meat/beef) 1 can beer 1 package KC Masterpiece BBQ sauce Chicken hot dogs won't work. I use the cheap stuff. Cook a couple of more hours. (or) other fine long grain rice 1 ½ cups water 2 tablespoons raisins. Cut hot dogs into 1" pieces and put in crock pot. NARKELER PAYESH INDIAN (COCONUT SCENTED RICE PUDDING) 6 servings Source: Top Recipe Greats ¾ cups basmati rice. Cover with beer. Drain off beer and cover with BBQ sauce. until the dogs plump up. (preferably golden) 64 .

Simmer. and serve. Dissolve sugar in the coconut milk and stir into the rice mixture gently. add a little milk (or coconut milk). 2. and cardamom. You can substitute a mixture of 1/2 cup coconut milk and 3/4 cup whole or 2% low fat milk. If allowed to sit for several hours. 20 or so minutes. or mangoes around the pudding. sweet aroma. but this coconut milk version. 5 to 10 minutes. If that happens. Garnish with pistachios and serve. This dessert is best enjoyed soon after it is made. Remove from heat. until all water is absorbed and rice is tender. Raise heat slightly and cook uncovered until the mixture thickens.Chapter 2: N-Z 2 tablespoons toasted cashews or silvered almonds 1 teaspoon ground cardamom ¼ cup sugar. Stirred until evenly mixed. for garnish Rice pudding prepared with milk is more common in Bengal. it will become dry. Bring rice and water to boil in a pan. NEW ORLEANS STUFFED ARTICHOKES 1 servings Source: Top Recipe Greats ***stuffing mix*** 4 cups bread crumbs seasoned 3 cups Romano cheese imported 1 tablespoon Italian seasoning 65 . has a fragrant. Since coconut has an affinity with fish. (plus 1 tbsp) 1 ¼ cups fresh or unsweetened canned coconut milk * chopped raw pistachios. Try as is. Let cool slightly. Add raisins. or arrange slices of fresh ripe papayas. which is quicker to make. covered. bananas. cashews. I often serve this dish after a seafood meal. so as not to break the rice kernels. reheat.

Then. you just want to remove the center thistle (that's the purple part). But remember. the prickly. just like shuffling a deck of cards. Now.an electric knife is best -. After you've piled the stuffing crumbs on the artichoke.Top Recipe Greats 2 teaspoons garlic. Because at this point. you're ready to stuff! MAKING THE STUFFING MIX: Simply add all the dry ingredients together in a large bowl and mix them thoroughly with your hands until uniformly blended.cut off the top third of the artichoke so that the upper leaves are exposed. minced fresh garlic) 1 teaspoon onion. Prepare all the artichokes you plan to fix this way and set them aside momentarily. Now. and turn it upside down on a couple of paper towels to drain. fuzzy center of the artichoke. dig out the "choke". put 66 . and rub the cut edges with a piece of fresh lemon to keep the leaves from turning brown. rinse the artichoke again. using a melon baller or small teaspoon.thinly sliced 6 anchovy fillets 4 cups water 1 quart olive oil . not all the inside tender leaves. rub it once more with lemon juice. run your thumb over the leaves and allow the stuffing to drop between them until the spaces are filled. wash the artichoke thoroughly. grated fresh onion) 2 teaspoons black pepper 1 lemon . Then. Then with a very sharp knife -. Next. working with one artichoke at a time. inside and out. place it in the bowl of stuffing mix and begin heaping the mixture over the top of the leaves.extra virgin FIRST: Trim off the stalk portion of the raw artichoke as close to the leaves as you can get (and trim it straight so that it sits nice and level).

and place the lid on the pot. then transfer them to a baking pan. But every 15 minutes. ] Then replace the lid and continue cooking until a meat fork will pierce the artichoke through and through. To do a dozen. Do all the artichokes this way. To serve the artichokes hot.] The more you stuff the leaves. and bake in your oven at 325℉ for 30 minutes.pour some of the olive oil over the top of the artichokes. the larger the artichoke will become. Then sprinkle a little extra Romano cheese over each artichoke. HINTS: Add extra cheese to the stuffing mix if you want a heavy cheese flavor in your artichokes. cover the pan tightly with aluminum foil. bring it to a slow boil. You can serve these hot or cold. the mixture above will stuff a half-dozen artichokes nicely. just double the recipe. stuffing each leaf at a time. (For best results. Then add about 4 cups of water to the steamer.this keeps the outer leaves from falling off. Now. [The game plan is to use the entire quart of olive oil during this time frame. Keep turning the artichoke while you do it several times. but so does the slow way I used to do it.Chapter 2: N-Z your thumb at the center of the artichoke. remove the lid carefully (Watch the Steam!) and -. It looks as if it takes a while to get it really stuffed. Most Italians mix their stuffing to taste. I recommend you use the mixture I gave you as a base and add to it according to your tastes. and then "thumb" toward the outside.) Total cooking time is about an hour and 15 minutes for medium artichokes to about an hour and a half for large ones.in a thin stream -. set the heat to about medium. 67 . along with about 1-1/2 cup of the steaming liquid. Incidentally. piling more stuffing on top of the artichoke periodically. cook them about three-quarters of the way in the steamer. lay 1 thin slice of lemon and one anchovy fillet on each artichoke and place the artichokes into a steamer pot (or seafood boiling pot with a basket) so that they just touch each other -.

Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. You also want to add more lemon juice or Dijon mustard at this point. new (approximatel) 1 Dill cream dressing recipe 5 Green onions. NO-BAKE CHOCOLATE OATMEAL COOKIES 36 servings Source: Top Recipe Greats 1 ½ cups Sugar ½ cup Margarine ⅓ cup Milk ¼ cup Pecans. chopped ¼ cup Dried coconut 2 cups Oats. as this produces a fairly bland dressing.Top Recipe Greats NEW POTATO SALAD 8 servings Source: Top Recipe Greats 2 lbs. quick-cooking 6 ounces Chocolate. Potatoes. finely choppe 1 x Salt & pepper to taste Stir the chopped green onions into the Dill Cream Dressing. small pieces 2 tablespoons Candied citrus peel 68 . Serve chilled. Best made the day before so the flavours have a chance to mingle. Add salt and pepper to taste.

it endures and thrives today in the eastern third of the state of North Carolina. Process sugar. Add pecans. Originating during Colonial times in the coastal regions of Virginia and the Carolinas. Line cookie sheets with waxed paper. Process with 5-6 quick on/off motions to mix well. orange peel. the oldest style of barbeque in the United States. Fit the steel knife blade into the work bowl of a food processor.Chapter 2: N-Z Use candied lemon peel or other fruit peels if preferred. Refrigerate at least 1 hour before serving. Drop mixture by teaspoonfuls onto waxed paper. When the early settlers wanted a seasoning for their barbequed pig. put into an airtight container and refrigerate. coconut. 69 . oatmeal and chocolate pieces (use semi-sweet for best taste). To store. smoked 8 bulbs garlic ***PAN SAUCE*** 12 ounces apple cider vinegar salt 2 tablespoons cayenne pepper flakes water "INFUSION" TECHNIQUE FOR HOMEMADE EASTERN NORTH CAROLINA STYLE BARBEQUE I: INTRODUCTION: Eastern North Carolina style barbeque is. NORTH CAROLINA STYLE BARBEQUE 1 servings Source: Top Recipe Greats Boston butts and picnic 4 tablespoons cayenne pepper flakes shoulders. margarine and milk until mixture is smooth. by most accounts.

If you have a gas smoker rather than a wood unit. smoky results that off-set smokers yield. rich. but many people have reported good results using gas and wood chips and/or wood pellets. After all. While using gas will not make your barbeque "authentic" or "traditional".Top Recipe Greats they chose English ketchup. However. as a rule. however. smoke. oak is also commonly used. a vinegar seasoned with oysters and peppers and other spices. $30 dollar "water smokers" as well. or similar style smokers. Since cooking a whole hog is not a valid option for most home barbequers. but containing no tomato. it is an onerous process and does not. As noted." with smoke I think being the most important element. I have no experience with gas smokers. Those using wood only for smoke can make the necessary adjustments. hickory is the traditional wood of choice for Eastern North Carolina style barbeque. wecome up with a three-step "infusion" technique that yields a reasonable facsimile of Eastern North Carolina style barbeque. III: WOOD: This technique assumes you will be using wood for both heat and smoke. I see no reason why you shouldn't be able to make a perfectly acceptable version of Eastern North Carolina style barbeque. II: EQUIPMENT: The recommended smoker for making homemade Eastern North Carolina style barbeque is a horizontal wood-fueled smoker with an offset firebox. vertical. strong. and time. I have had some success using the small. such as the Brinkmann Smoke 'N Pit Professional. the key is "heat. so by all means use what you have. and both are good. produce the deep. full-bodied woods. either. 70 . you are not cooking a whole hog.

pork. all dry logs. split logs. and then add split wood logs. the ideal mixture is 40 percent hickory. In my experience. however--I would encourage you to experiment with pre-burned wood coals. These are not hard and fast rules. let the charcoal burn down to glowing embers. 40 percent oak. IV: MEAT: In a word. using a ratio of two dry logs to one wet (presoaked) log. as green wood tends to produce a bitter creosote that can ruin barbeque. and what color the smoke produced by the burning should be--a barely perceptible blue. Period. Different schools of thought exist regarding in what state (preburned coals. Nearly everyone agrees that the wood should be well-seasoned. you would be well advised to use pre-burned coals rather than split and/or whole logs in the burn chamber. or a clean white smoke. No exceptions. high harshness of hickory and the deep. and 20 percent apple wood--apple imparts a distinct. whole logs. slightly sweet essence that nicely balances the slightly bitter. which is a whole shoulder (a picnic. What I do is start a fire in the burn chamber using plain old charcoal. mellow baritones of oak. How much barbeque you want to make is up to you.Chapter 2: N-Z From my experience. The ideal cut would be what Dave Lineback calls a "barbeque cut". or whole logs) the wood should be added to the burn chamber. instead of using the infusion technique you will be pulling the pork and adding a table sauce (i. having a "pig pickin'"). the bitterness sometimes produced by a white smoke is mitigated by the use of the infusion technique. whatever you feel would work best for your own taste buds and expertise. commonly referred to in grocery stores as a pork 71 .e. The only word of caution I would add is that if.

Top Recipe Greats shoulder) and Boston Butt joined together. fat side up for the rest of the smoking process. I have found you begin to run into diminishing return in regards to smoke penetration of the meat. You can leave the oven in the smoker. every couple of hours toss a couple of the bulbs into the burn chamber. If you have access to a friendly butcher. covered Dutch Oven. no rub) for a *minimum* of 8 hours (this would be if you were using a vertical water smoker. or bring it inside and put it in your range oven. it's all going to be mixed together in the end anyway-V: THE INFUSION PROCEDURE: STEP ONE: Bring the meat up to room temperature. Ideally. no mop. at least here in Virginia. Have about 8 whole bulbs of garlic soaking. Get your smoker started. are often significantly cheaper per pound than Boston Butts. Smoke the meat (no baste. like me. STEP TWO: Transfer the meat to a large. until the internal temperature 72 . Picnics. stay as close to 220℉ as you can. If. Hey. since 8 hours is about the outside limit of what you can get from those units in a single session). Put a little bit of water and apple cider vinegar into the bottom of the oven so that the pork does not dry out. Ideally. you should smoke the meat for between 10 to 12 hours. Maintain a steady smoke and a temperature between 220 and 260℉ at the *surface* of the meat. they will also be more than happy to charge you the price of the more expensive cut (typically the Boston Butt) for the whole thing when it arrives. by all means use that cut. you do *not* have access to a custom butcher. Most retail grocery store butchers will be happy to "special order" a whole shoulder for you. likewise. so for me at least it makes more sense to just buy them the way the retail grocers package them. Beyond that. and when you have a good base of coals in the burn chamber put the pork in the cooking chamber--fat side down for the first hour. use a ratio of two Boston Butts to every one pork picnic shoulder. Bake the pork at 275℉ for an additional 2 hours or so.

Dissolve 2 tablespoons of salt into 2-3 cups hot tap water and pour this over the pulled pork. I hope it works as well for you.Chapter 2: N-Z of the pork at it's thickest point reaches 160℉. When the liquid is cooked down to the point that it *just* oozes over the spatula when you press down on the pork. Add another 4 ounces of finishing sauce. The pork should be separating from the bone at this point. pack about two or three pounds of pulled pork. STEP THREE: Let the pork cool until you can handle it without burning your fingers. and above all have fun with it. In a large cast iron skillet. I see no reason why it couldn't be adapted to other regional styles of barbeque. make improvements. Pull the pork into thumb sized chunks. discarding as much fat and gristle as you can. OATMEAL-NUT CRUNCH APPLE PIE 10 servings Source: Top Recipe Greats Crust: 1 cup all-purpose flour ½ cup whole-wheat pastry flour ¼ teaspoon salt 73 . stirring frequently with a spatula. Add 8 ounces of finishing sauce. VI: CLOSING THOUGHTS: While this procedure is for Eastern North Carolina style barbeque. turn the heat to medium. and cook the liquid down by about a third. remove from heat. Experiment. and cook the liquid down some more. and serve your homemade Eastern North Carolina style barbeque. Make a finishing sauce of 16 ounces good quality apple cider vinegar and 1-2 tablespoons cayenne pepper flakes (this is a rather fundamentalist finishing sauce--by all means feel free to experiment with other variations of Eastern North Carolina sauces if you desire something a bit more elaborate).

Cut in 4 tablespoons butter and the cream cheese using a pastry blender or a fork until the mixture is pebbly. Sprinkle water over the mixture. Refrigerate for at least 30 minutes. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under. cut into small pieces 2 ounces reduced-fat cream cheese (Neufch‚tel) 2 tablespoons canola oil 3 tablespoons ice water Filling: 3 Granny Smith apples medium. cut into small pieces 2 tablespoons frozen orange juice concentrate thawed ¼ cup walnuts coarsely chopped To prepare crust: Whisk 1 cup all-purpose flour. Knead the dough in the bowl a few times. forming a double-thick edge. Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Crimp the edge with your fingers. Gather into a ball. 74 . Using a fork. 1/2 cup wholewheat flour and 1/4 teaspoon salt in a medium bowl. Peel off the remaining paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. stir until evenly moistened. press into a disk and wrap in plastic. prick the dough in several places. Refrigerate the crust for 15 minutes.Top Recipe Greats 4 tablespoons unsalted butter cold. Add oil. toss with a fork to combine. peeled and thinly sliced 3 medium McIntosh apples peeled and thinly sliced ½ cup light brown sugar packed 1 tablespoon lemon juice ½ teaspoon ground cinnamon 2 tablespoons all-purpose flour Topping: ½ cup whole-wheat pastry flour ⅓ cup old-fashioned rolled oats ¼ cup light brown sugar packed ½ teaspoon ground cinnamon ⅛ teaspoon salt 2 tablespoons unsalted butter cold.

oats. Comments: This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. 20 minutes more. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. prepare topping: Combine 1/2 cup whole-wheat flour. Let stand for 10 minutes. Meanwhile. return the pie to the oven and bake for 30 minutes.Chapter 2: N-Z Position a rack in the lower third of the oven. preheat to 375 F. 1/4 cup brown sugar. Return it to the oven (covering the edges of the crust with foil if they're browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges. If you're short on time. skip making the crust and look for a ready-made whole-wheat pie crust in the freezer section of a naturalfoods store. remove it from the oven and scatter the topping over the apples. 1/2 cup brown sugar. Remove from the oven and let cool. OLD FASHION CORNED BEEF & CABBAGE 8 servings Source: Top Recipe Greats 5 lbs. about 30 minutes. To prepare filling: Combine apples. Coat the crust edges with cooking spray. Whole Foods sells a wonderfully light and flaky version. Cool for at least 1 hour before serving. Corned-Beef brisket 2 Whole cloves 75 . After the pie has baked for 30 minutes. mound the filling into the cooled crust. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again. Bake the crust for 15 minutes. The pie is best served the day it's made. Stir in orange juice concentrate and nuts. lemon juice and 1/2 teaspoon cinnamon in a large bowl. 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl.

and onions during last 25 minutes. Cook vegetables just till tender.) 1 cup confectioner's. Pared 8 Medium yellow onions. simmer 3 to 4 hours. Remove the corned beef and let set. carrots and onions at the bottom of the crockpot.) 1 cup margarine. Add spices and 1 . Add the cabbage to the crockpot and let it cook with the rest of the vegetables and spices for about 30 minutes on HIGH setting.Top Recipe Greats 2 Bay Leaves 8 Medium Potatoes. OREO SURPRISE 1 servings Source: Top Recipe Greats 1 small pkg Oreo cookies.1 1/4 cups of water. sprinkle with chopped parsley. and bay leaves. peeled 2 tablespoons Butter Wipe corned beef with damp paper towels. melted (8 oz. Add cabbage wedges during last 15 minutes.cut in wedges 1 x Chopped parsley 1 Clove Garlic 10 Whole black Peppers 8 Medium Carrots. Bring to boiling. Cook on low for 10-12 hours high for 5-6 hours. or until corned beef is fork-tender. Slice across the grain. sugar (8 oz. cover with water. Place in large kettle. It is best if cooked on low. Add garlic. Reduce heat. Place corned beef on top of vegetables. Skim surface. Brush potatoes with butter. (15 oz. pared 1 Medium cabbage. Arrange slices on platter with cabbage. **CROCKPOT DIRECTIONS: Place potatoes. Serve along with rest of vegetables and a mustard sauce. potatoes. cloves. black peppercorns. simmer 5 minutes.) 76 . Cover kettle. Add carrots.

) 2 small boxes jell-o instant. Refrigerate until served. Note: Items will mix much more easily if cream cheese and cool whip have been set out at room temperature ahead of time.Chapter 2: N-Z 1 8 oz pkg cream cheese 2 small tubs cool whip. Retrieve pan from refrigerator and spread remaining tub of Cool Whip evenly over pudding layer. make the night before. cream cheese and one (1) tub of cool whip. mix remaining crumbs and melted margarine and press in bottom of 9 X 13 baking pan. Return to refrigerator for 5 minutes. Then quickly retrieve pan from refrigerator and spread over top of previous layer. chocolate pudding Crush entire package of Oreos to fine consistency (potato masher works fine for this). PUMPKIN BREAD 1 servings Source: Top Recipe Greats 3 ½ cups sifted flour 3 cups sugar 77 . (8 oz. In large mixing bowl. 7. Return to refrigerator. For best results. Prepare both boxes of chocolate pudding according to package directions. Saving out 1/2 cup of Oreo crumbs for later use. Place in refrigerator for 5 minutes. spread cream cheese/Cool Whip/sugar mixture evenly over Oreo crust. Beat with electric mixer until thoroughly mixed. Spread carefully. combine confectioner's sugar. Retrieve pan from refrigerator. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip layer. Tamp firmly with spoon or spatula. as crust will have tendency to stick to mixture.

PUMPKIN WALNUT WAFFLES 4 servings Source: Top Recipe Greats 2 cups Self-Rising Flour ¾ teaspoons pumpkin pie spice 3 large eggs. Combine eggs. cooked pumpkin Walnut halves Sift together flour. Bake at 350℉ degrees 1 hour. Stir into dry ingredients. Cool before slicing. nutmeg and salt. plus additional for garnish. separated 1 ¾ cups milk ½ cup Pure Vegetable Oil ½ cup canned pumpkin.) Makes: 3 loaves or 18 to 20 servings. oil. Turn into 3 greased 8x4-inch loaf pans and top with few walnut halves. cinnamon. water and pumpkin and mix well. beaten 1 cup oil ⅔ cup water 2 cups mashed. baking soda. (do not use pumpkin pie mix) ½ cup chopped walnuts. spread with butter. or until wood pick inserted in center comes out clean. if desired Regular Syrup 78 .Top Recipe Greats 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 ½ teaspoons salt 4 eggs. (Tastes best slightly warm. sugar.

Add to flour mixture. broken up 6 mushrooms sliced 50 soy sauce 75 cooking oil 250 chicken stock curry powder Heat the oil in a small frying pan. chopped 1 small onion chopped 500 g cauliflower. cauliflower and soy sauce into the fryin Add curry powder. mushrooms.Chapter 2: N-Z HEAT waffle iron. if desired. whilst stirring. until the oil is soaked up by the po 79 . fold into batter. (Do not overmix. COMBINE flour and pumpkin pie spice in large bowl. BEAT egg yolks in small bowl until thick and lemon-colored. oil and pumpkin. stirring just until combined. SERVE with syrup and additional walnuts. BAKE in waffle iron according to manufacturers instructions. it is best to leave a bit of egg white not blended. BEAT egg whites until stiff. Place the chopped onion in the frying pan and cook until the onion beco Place the chicken. QUICK CHICKEN CURRY 1 servings Source: Top Recipe Greats 100 g cooked chicken.) Fold in nuts. Stir in milk.

seeded and cut into thin strips 2 lbs. stir to mix and cook. in a small saucepan over medium-low heat. (The slower the cooking. the sweeter the garlic. QUICK-FRIED SHRIMP WITH SWEET TOASTY GARLIC 6 servings Source: Top Recipe Greats For the mojo de ajo: ½ cup coarsely chopped garlic (about 2 large heads) 1 cup extra-virgin olive oil ½ teaspoon salt. medium-large shrimp. until the mixture is barely simmering. cut into wedges To make the mojo de ajo. stirring occasionally. to taste 3 tablespoons chopped fresh cilantro or flat-leaf parsley 2 limes. salt. plus more.Top Recipe Greats Place the cup of chicken stock into the pan and simmer until the liquid Best served with brown rice or fried sliced potatoes. olive oil and the 1/2 tsp. to taste Juice of 1 lime 2 canned chipotle chilies en adobo. about 30 minutes. combine the garlic. Author's Notes: A quick and easy meal for one person. Reduce the heat to very low and cook at a very gentle simmer.) 80 . stirring occasionally. peeled and deveined Salt. until the garlic is lightly golden (the color of light brown sugar).

so I never recommend making a small amount.) Comments: Mojo de ajo. of the oil (but not any garlic) from the mojo. spoon 1 1/2 Tbs.Chapter 2: N-Z Add the lime juice and simmer. douse them with the mojo and serve at room temperature." is one of Mexico's favorite dressings for seafood. Lime juice balances the richness of the garlic oil. In a large nonstick fry pan over medium-high heat. season with salt. use a slotted spoon to scoop out the warm bits of garlic and chilies from the mojo pan and scatter them over the shrimp. Stir in the chilies. When all of the shrimp are cooked. or "bath of slow-cooked garlic. For the best texture. Or cook them an hour or so ahead. wonderful meal. of the oil and the remaining shrimp and cilantro. Scoop the shrimp into a deep serving platter and repeat with another 1 1/2 Tbs. Serve immediately with the lime wedges alongside to squeeze over the shrimp. until most of the juice has evaporated or been absorbed into the garlic. Mojo in the refrigerator represents great potential for a quick. such as sauteing just about anything. Add half the shrimp to the pan. (You may have as much as 1/3 cup of the oil left over. stirring. Stir in half the cilantro. taste and adjust the seasonings with salt. 3 to 4 minutes. QUINOA SUMMER SALAD 8 servings Source: Top Recipe Greats 81 . and stir gently and continuously until the shrimp are just cooked through. Reserve for another use. Warm the cold mojo slowly before using. about 5 minutes. Keep the pan over low heat so the garlic will be warm when the shrimp are ready. and a touch of red chili adds a little awe. The mojo de ajo keeps for a couple of weeks in the refrigerator (the oil will solidify but will liquefy again at room temperature). cook the shrimp immediately before serving.

Puree raspberries and strain through a fine sieve. RASPBERRY ORANGE SORBET 4 servings Source: Top Recipe Greats 3 cups raspberries 1 cup sugar ½ cup water ¼ teaspoon orange oil or ½ teaspoon orange extract and 1 teaspoon orange zest. 82 . sliced ¾ cups sliced mushrooms ¾ cups raisins* and drained ¼ cup lemon juice 2 tablespoons tamari ⅓ cup am unrefined olive oil ¼ teaspoon pepper * plumped in hot water Mix first six ingredients together in a large bowl. finely grated 2 tablespoons raspberry liqueur For best consistency. Pour the liquids over the salad and toss gently. In a separate container mix the last four ingredients. For the best flavor let set in the refrigerator for about one hour before serving.Top Recipe Greats 4 cups cooked AM quinoa ½ cup shelled pecans ½ cup chopped green onion ½ cup black olives. all ingredients should be chilled.

mixture will be almost firm. scrubbed 1 ½ lbs. Spoon berry sorbet into covered airtight container and freeze at least two hours to harden. Remove sorbet from freezer about 15 to 20 minutes before serving time. and place in refrigerator to soften before scooping. Transfer berry mixture to ice cream freezer and process according to manufacturer's instructions. new potatoes. but still soft and pliable. ICE TRAY METHOD . Return to original pan.Chapter 2: N-Z Combine Puree with other ingredients and stir for several minutes until all sugar is dissolved.at least two hours. cut into chunks and transfer to mixing bowl. (If you've waited a little too long. cover with foil and freeze until firm . simply allow to thaw on counter a few minutes before cutting. Beat with hand mixer just until slushy and smooth. Cover with foil and freeze about 1 1/2 to 2 hours .) Remove from freezer.If you do not have an ice cream freezer. An 8" cake pan. RED POTATO AND GREEN BEAN SALAD 8 servings Source: Top Recipe Greats 2 ½ lbs. bread loaf pan or an ice cube tray with slats removed all make suitable containers. green beans ⅓ cup herb vinegar ⅓ cup extra-virgin olive oil ⅓ cup vegetable oil 83 . here's an alternate method: Pour the berry mixture into a shallow pan so that the mixture is no more than 2" deep.

Allow the potatoes to cool slightly. vegetable oil. Blend until well emulsified. 12-15 minutes. drizzling a small amount of dressing over potato slices and tossing to coat as you slice. drizzling just enough additional dressing to evenly coat salad. Cook the potatoes in a large pot of boiling water until just tender when pierced with a knife. Dice red pepper. but may be warmed slightly in the microwave before serving.Top Recipe Greats 2 tablespoons granulated sugar 1 teaspoon paprika ½ teaspoon salt 1 clove garlic 1 teaspoon Coleman's dry mustard 2 teaspoons caraway seeds. in blender container combine herb vinegar. Salad is best if eaten the same day it is made . Add green beans to potato slices and toss to combine. garlic. Grind black pepper over salad to taste and lightly toss again. Slice potatoes into 1/4-inch thick slices. dry mustard. chop scallions and parsley. granulated sugar. drain and pat dry. Drain and pat dry. crushed ¾ teaspoons celery seeds 1 cup walnut pieces 1 medium sweet red pepper 6 scallions (half green tops) 1 bunch parsley ½ teaspoon black pepper or to taste To prepare dressing. and add with remaining ingredients and toss to combine. caraway seeds.do not refrigerate! Leftovers should be refrigerated. and celery seeds. 84 . paprika. salt. Taste and adjust seasonings. Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large pot of boiling water until just tender-crisp. drizzling a small amount of dressing to coat. Refresh in cold water.slightly warm or at room temperature . olive oil.

Heat butter in a sauté pan or skillet. unwashed 2 eggs-at room temperature 2 lemons ½ cup grated Parmesan cheese Pour broth into a saucepan to simmer slowly while cooking rice. When rice is soft in center. never wash Italian rice. add rice. add juice of lemons and cheese. add 1/2 cup hot broth if rice needs longer cooking. This makes a whole meal—you will need only a green vegetable. stir. NOTES : Risotto of eggs. and stir for 1 minute until each grain of rice is coated with butter. and cook about 3 minutes until broth is absorbed. Lovely plump kernels of rice are delicious and totally satisfying when cooked and coated with butter and cheese. lemon juice and Parmesan cheese. Whisk eggs until frothy in a bowl. rice should be very creamy.Chapter 2: N-Z RICE WITH LEMON 2 servings Source: Top Recipe Greats 3 cups chicken stock 2 tablespoons butter 1 cup Arborio rice. Pour in second cup hot broth and simmer 4-5 minutes until rice is soft but firm in center. stir egg mixture into rice in pan and cook over low heat 1 minute. ROYAL HAWAIIAN WEDDING CAKE 12 servings Source: Top Recipe Greats ***CAKE*** 1 ½ packages butter recipe cake mix ⅓ cup light rum 85 . As it cooks in a small amount of liquid to a perfect creamy state. Add 1 cup hot broth.Imported Italian rice is the best to use for risotto dishes.

Soak the pineapple with the rum for about 30 minutes. russet potatoes chicken stock 1 stick butter. Whip the two pints of heavy whipping cream. Alternate layers of cake with layers of thick whipped cream. whipped coconut.) Whip cream until firm-watch it so it doesn't become butter-that's going too far! Then fold in the pudding mixture into the whipped cream-carefully. RUSSIAN POTATO CASSEROLE WITH CARMELIZED ONIONS 1 servings Source: Top Recipe Greats 6 large sweet onions. Mix in pudding and let sit until in a gelled state. Divide each layer into 2 layers-so you end up with 6 layers total. Garnish with toasted coconut and cover with plastic wrap tightly and place in refrigerator until the next day. slice thinly or dice 5 tablespoons butter 4 tablespoons olive oil 1 tablespoon sugar 4 lbs.Top Recipe Greats 6 ounces instant vanilla pudding 1 ½ cups water 4 jumbo eggs ¼ cup salad oil ***FROSTING*** 6 ounces crushed pineapple w/juice 4 ounces instant vanilla pudding ⅓ cup light rum 2 qt whipping cream. (put metal mixing bowl in freezer along with beaters before whipping for best results-I also put pints into freezer for several minutes before whipping too. for garnish Mix all cake ingredients for cake and divide into (3) 8 or 9 inch greased and floured cake pans and bake at temperature listed on the box. Toast the coconut in oven until lightly browned. not margarine 86 .

cut into pieces to melt. stirring occasionally. sealing them in. reserving the chicken stock. (whipping cream) 1 can sour cream 4 eggs. Carefully cover the onions with the rest of the potatoes. Stir in the cream and the dill weed. Meanwhile. cover the top with a layer of the 2 cups of sour cream.) Drain the potatoes completely. stirring. (Cook until slightly overdone for the best effect. Grease a casserole dish with butter and add half the potatoes. You do not want them to be stiff because they will dry out in the oven. Add the oil and heat. boil the potatoes in enough chicken stock to cover. Sprinkle with the sugar and continue cooking for a few more minutes. Mash the potatoes. stirring in quickly to distribute the egg evenly as it cooks in the hot potatoes. Add enough of the reserved stock to make a very loose mashed potato consistency. Spread the caramelized onions in an even layer over the potatoes. until they turn a deep brown color. Cook the onions. Add this to the hot potatoes. Stir the beaten eggs into the 1 cup of sour cream. beaten to blend 1 teaspoon dried dill weed 2 cups sour cream Melt the butter in a large skillet or Dutch oven. stir to coat and reduce the heat to low. The onions will take about an hour. Bake at 350℉ for 30-35 minutes.Chapter 2: N-Z 1 cup heavy cream. Finally. SAFFRON RISOTTO PRIMAVERA 4 servings Source: Top Recipe Greats ½ cup sliced fresh mushrooms ½ cup diced red bell peppers ½ cup sliced zucchini 2 teaspoons olive oil. divided ½ cup chopped onions ½ cup uncooked rice 87 . Add the onions. Add the butter. or until the top is lightly browned.

Cook. parsley. stirring frequently. Stir in broth. Continue stirring and add 2 cups water. zucchini. uncovered. Remove vegetables. stir 2 to 3 minutes. white pepper. Add wine and stir until absorbed. as this dish doesn't wait. and red pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Stir in cheese. It will take approximately 25 to 30 minutes. Serve immediately. Cook onions in remaining 1 teaspoon oil in same skillet until soft. ground Cook mushrooms. Author Note: A traditional Italian way to cook rice which results in a creamy side dish. Add rice and saffron.Top Recipe Greats 1 pn saffron ¼ cup dry white wine 1 cup fat-free chicken broth 2 tablespoons grated parmesan cheese 2 teaspoons snipped fresh parsley ⅛ teaspoon white pepper. set aside. Best served hot. Cook until rice is tender and mixture has a creamy consistency. allowing the first cup to be absorbed before adding the second. and reserved vegetables. until broth is absorbed. ground OR 125g caster sugar 1 ¼ cups white wine 1 vanilla pod 1 ¼ cups water 88 . SAFFRON-POACHED FRUIT IN POPPADOM BASKETS 1 servings Source: Top Recipe Greats 1 cinnamon stick 2 whole star anise 1 pn saffron threads ⅔ cups sugar.

Remove the pod etc. Apples and pears are poached in a saffron-scented syrup and served in a spicy Indian flatbread called poppadom. optional PRELIMINARIES: Use fruit that is suited to eating and cooking. Patak's is one brand name: try the black peppercorn.to 4-inch pod. Look for them in the specialty section of supermarkets. from the syrup. Quickly. Do not substitute confectioners' sugar. covered. For best results soften the poppadoms in the microwave or dry skillet. peeled and cored and cut into wedges 4 spicy uncooked poppadoms 1 tablespoon brandy. 89 . Repeat. saffron. until the sugar has dissolved. star anise. whizz it for awhile in a food processor. Place cinnamon. Remove. Bring to the boil and boil rapidly for 5 minutes. wine and vanilla pod in a large pan with water. Leave for a few seconds to set. You may substitute up to 2 tsp. Do not deep fry.) Remove the fruit from the poaching liquid using a slotted spoon. Add the pears and apples. Meanwhile: cover the base of a jam jar or soup can with foil. you could warm in a dry skillet. The crackers are very fragile. Caster sugar is slightly finer than US granulated. vanilla extract for a 3. stirring occasionally. for 8 to 10 minutes until the fruit has softened. You could use a tea cup or small bowl to press the cracker into shape. POPPADOMS or PAPPADUMS are thin lentil crackers available in 4-oz boxes of twelve rounds. Cook over gentle heat. Omit saffron if unavailable or flavor with a green or black tea. MICROWAVE one poppadom on High for 18 seconds.Chapter 2: N-Z 3 firm sweet pears. sugar. (Alternatively. You'll need a jelly jar or soup can to shape the warmed poppadoms. Increase the heat and allow the syrup to boil for about 15 minutes until reduced by about one third. reduce the heat and simmer. or other hot-spiced varieties. place the warmed cracker over the jar or can and press down lightly (avoid cracking the cracker). peeled and quartered and cut into wedges 3 firm eating apples.

Drain. paprika and almonds. Best if flavors blend in refrigerator overnight.Top Recipe Greats Optional: add brandy as follows.) Return fruit to the pan. Store. 90 . canned or cooked 1 sm jar artichoke hearts. chopped 1 small bag sliced almonds 1 tablespoon mustard 1 cup sour cream 1 cup mayonnaise 1 teaspoon celery salt ½ teaspoon horseradish 1 tablespoon lemon juice Boil macaroni-when almost done add chopped broccoli. MAKE AHEAD : the fruit and syrup can be prepared the day before. May be served chilled. add the brandy (Tip: remove pan from the flame then add the brandy. Tilting pan away from you. Stir gently to coat and serve the warm fruit in the basket with the remaining syrup pours around the plate. in the refrigerator. Add rest of the ingredients. covered. chopped 1 clove garlic. Warm before serving. return to the heat source. Garnish with parsley. chopped 1 ½ cups salmon. chopped 1 small onion. SALMON MACARONI SALAD 4 servings Source: Top Recipe Greats 1 small bag salad macaroni or small seashells 1 medium broccoli.

separate 3 tablespoons lime juice 8 flour tortillas sour cream. garlic. over medium-high heat. fresh. In a 1 quart bowl. Stir fry red and green peppers for 2 minutes. combine turkey. soy sauce and Worcestershire. **Cut red and green bell peppers into 1/8-by-2 inch slices. light guacamole salsa *Use turkey breast cutlets or slices. Cover. stir-fry turkey mixture in 1 teaspoon oil for 4 minutes or until turkey is no longer pink. slice. chili powder. until slightly softened. ** see note 1 green bell pepper 2 cups onions. Add remaining teaspoon of oil to skillet. cut into 1/2-inch strips. refrigerate 1 hour. minced ½ teaspoon cumin ¼ teaspoon chili powder ⅛ teaspoon soy sauce. cilantro. In large non-stick pan. low sodium ⅛ teaspoon Worcestershire sauce 2 teaspoons vegetable oil 1 red bell pepper. Remove and set aside.Chapter 2: N-Z SAN DIEGO'S BEST TURKEY FAJITAS 4 servings Source: Top Recipe Greats 1 lb. turkey breast slices. cumin. * see note ½ cup cilantro. chopped 1 garlic clove. Add 91 .

Place dough on floured board and pat into a circle or rectangle 1/2" thick. Pour lime juice over mixture and stir to combine. Serve with fresh melon and chilled jicama for a delicious meal. Garnish with sour cream. this is a low-fat and healthy recipe. Cut butter into flour mixture with pastry cutter. (or 1/2 cup milk with 1 tablespoon lemon juice) enough milk or cream to brush top of scones 2 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon Preheat oven to 425℉. cut in small pieces ½ cup golden raisins grated rind of small orange ½ cup buttermilk. until vegetables are crisp-tender.Top Recipe Greats onions. until it resembles course meal. Add buttermilk and mix with fork until dough leaves sides of bowl. SWISS SCONES 12 servings Source: Top Recipe Greats 1 ½ cups all-purpose flour ¼ cup sugar ¼ teaspoon baking soda 1 ¼ teaspoons baking powder ¼ teaspoon salt ⅓ cup cold butter. cook. Remove from heat and serve immediately in flour tortillas. Add raisins and orange rind. guacamole and salsa if desired. stirring constantly. Without the garnishes. Return turkey strips to skillet. Place first 5 ingredients in a medium bowl and mix well. Cut in 2" circles or hearts with cookie cutter and place on lightly 92 .

Chapter 2: N-Z

greased cookie sheet (parchment paper also works). Space about 1 1/2" apart. Brush tops with cream or milk and sprinkle with sugar/cinnamon mixture (avoid getting sugar on cookie sheet as it will burn). Bake for 10 minutes, until tops are lightly brown. Serve fresh from the oven or let cool and place in an airtight container. Scones can be stored 1 - 2 days, but are best fresh. Variations: Substitute dates for raisins or try chocolate chips. Makes 12 scones.

8 servings Source: Top Recipe Greats crust1 ½ cups all-purpose flour ¼ cup granulated sugar ½ teaspoon salt 1 teaspoon cinnamon ½ cup butter or margerine, (plus 2 tb) ¼ cup cider or apple juice filling8 mcintosh apples, peeled, cored and sliced 1 ⅔ cups sour cream ⅓ cup all purpose flour ½ teaspoon salt 1 egg, slightly beaten 2 teaspoons pure vanilla extract topping1 cup chopped walnuts ½ cup all-purpose flour ⅓ cup brown sugar ½ cup butter or margerine (at room temp) ⅓ cup granulated sugar 1 tablespoon cinnamon


Top Recipe Greats

Preheat over to 450F. For crust: Mix all dry ingredients together and cut in butter until crumbly. Add cider and mix until moistened. Roll dough to fit a 10 inch quiche pan, keeping sides high. For filling: Mix all filling ingredients together. Pour into pie crust. Put aluminum foil on edge of crust to avoid burning. Bake for 10 minutes. Reduce heat to 350℉ and continue baking for 40 minutes or more. For topping: Mix all topping ingredients together and sprinkle over top of pie. Bake for 15 minute at 350℉.

1 servings Source: Top Recipe Greats 3 lg Bananas (enough to mash 1 Cup) 1 cup Sugar x Replacement for 1 egg (can Be 2 egg whites or one egg White and 1/3 c. Non-fat yogurt if you use Those things) 4 tablespoons Applesauce (baby applesauce Is best, but any other is Fine ) 1 And 1/2 cups flour (I use ½ Whole wheat usually) 1 teaspoon Baking soda 1 teaspoon Salt

With a mixer, beat the mashed bananas with the sugar. Add the egg replacer and applesauce and beat again. In another bowl, mix the dry ingredients. Add this to the banana mixture and stir with a spoon until the dry stuff is all moistened. Not too much stirring!


Chapter 2: N-Z

Pour batter into a loaf pan. (About 5 x 9 inches, preferably non-stick or you can spray with Baker's Secret for a split second and spread with a paper towel.) Bake at 325 (be sure to preheat first) for about 55 minutes. This is great the second day and freezes great, too. If you have enough bananas make two and freeze one.

12 servings Source: Top Recipe Greats 2 cups Flour 2 cups Sugar 1 teaspoon Baking soda 1 teaspoon Baking powder ½ teaspoon Salt 1 cup Butter 1 cup Water ¼ cup Cocoa 3 Eggs, beaten ½ cup Buttermilk 1 teaspoon Vanilla --Cream filling:--¼ cup Shortening ¼ cup Butter ½ cup Sugar 1 sm Egg white 1 teaspoon Vanilla ¼ cup Hot milk --Frosting:--1 ½ cups Confectioner's sugar ¾ cups Margarine 1 Egg 3 tablespoons Light corn syrup 2 package Premelted unsweetened chocolate ½ cup Chopped nuts


lightly beaten 1 cup milk Shortening. Lightly beat eggs. Add buttermilk and vanilla. Melt butter. Add sugar and beat well. Bring to a boil. sugar. Beat all this into flour mix. Make filling: Cream shortening and butter.Top Recipe Greats Heat oven to 350℉. and salt. THE BEST MARBLE SWIRL CAKE 16 servings Source: Top Recipe Greats === CHOCOLATE SYRUP === ½ cup cocoa powder ½ cup water ¼ teaspoon baking soda ½ teaspoon vanilla extract === CAKE === 3 cups unbleached flour. baking powder. at a time. Beat in warm cocoa mixture. Add egg white (not beaten) and vanilla and beat well again. set aside for a few minutes. chopped 6 tablespoons butter ½ cup sugar ½ cup evaporated milk 1 tablespoon cornstarch 96 . soda. Make frosting: Combine all frosting ingredients and spread on cake. Spread between layers. plus 2 tablespoons unbleached flour. plus more 2 tablespoons cornstarch 2 ¾ teaspoons baking powder 1 cup butter. Add hot milk 1 T. Bake 25 to 30 minutes in 2 greased and floured cake pans. for greasing === CHOCOLATE GLAZE === 3 ounces unsweetened chocolate. Cool. Sift flour. water and cocoa. softened 2 cups sugar ⅛ teaspoon salt 2 ½ teaspoons vanilla extract ¼ teaspoon lemon extract or ⅛ teaspoon lemon oil 2 drops almond extract 5 eggs.

stir together remaining milk and cornstarch. set aside. Bring chocolate mixture to gentle boil and stir in cornstarch mixture. In small bowl. baking soda and vanilla in small bowl until smooth. Grease 12-cup bundt pan and flour lightly. Do not stir or mix. Cool to room temperature. THE BEST MINCEMEAT PIE 6 servings Source: Top Recipe Greats MINCEMEAT: 1 lemon 1 orange ¼ lb. Set aside. Bake at 350 degrees until toothpick inserted in center comes out clean. For the chocolate glaze. Cream butter with sugar and salt in mixing bowl until mixture is light and fluffy. cornstarch and baking powder. This recipe yields 12 to 16 servings. beef suet 97 . pour over cooled cake. alternating with milk. Remove from stove. water. Mix remaining one-third with Chocolate Syrup and pour chocolate batter over batter in pan. a little at a time. about 5 minutes. For the cake. heat chocolate. stir together flour.Chapter 2: N-Z For the chocolate syrup. butter. Stir to blend. then eggs. lemon and almond extracts. Pour two-thirds batter into pan. creating marbling effect as it bakes. whisk together cocoa. sugar and half evaporated milk over low heat to melt chocolate. Chocolate portion will seep down. Stir constantly until glaze thickens. Decorate with Chocolate Glaze or powdered sugar. Fold in dry ingredients. Stir in vanilla. 1 hour to 1 hour 10 minutes. When ready to serve. Blend on slow speed for a smooth batter.

2/3 cup chopped ¾ cup raisins ¾ cup golden raisins 1 cup currants ¼ cup molasses 1 ¼ cups dark brown sugar ½ tablespoon ground cinnamon ½ tablespoon ground mace 1 ½ teaspoons ground allspice 1 ½ teaspoons ground cloves 1 ½ teaspoons fresh ground nutmeg ¼ teaspoon salt ¼ cup sherry ¼ cup brandy ¼ cup bourbon 1 lb. Chop the beef suet. almonds. 2/3 cup chopped 2 ounces walnuts. Cut the tablespoon of butter into pieces and dot the top of the mincemeat. roll out the larger disc of dough and fit pastry into 9-inch pie pan. Squeeze in the juice from each. With a sharp knife or a serrated pastry 98 . and walnuts and put into the bowl.Top Recipe Greats 2 ounces almonds. Add raisins. Mincemeat can be made several months ahead. 1/2 cup chopped 2 ounces pecans. currants. On a lightly floured work surface. Put the mincemeat into the pie shell. and liquors. (see recipe) 1 tablespoon butter SWEETENED WHIPPED CREAM: ¾ cup heavy cream 2 tablespoons granulated sugar ½ teaspoon vanilla extract PREPARATION: For the mincemeat. Peel. Put the mincemeat in a covered container in the refrigerator for at least 2 days. apples. store for at least a week. For best results. salt. grate zest from the lemon and orange into a large bowl. core. Heat oven to 425°F. and chop the apples. spices. Roll out the remaining dough. brown sugar. Add apples to the mixture. pecans. molasses. about 4 PASTRY: Best Pie Pastry.

sugar. finely chopped 8 ounces Cream cheese.Chapter 2: N-Z wheel. Arrange half of the strips on top of the pie. SERVING: Serve warm or at room temperature with a big dollop of whipped cream on each slice. Yield: 1 9-inch pie Prep Time: More than a day THE NEXT BEST THING TO ROBERT REDFORD 16 servings Source: Top Recipe Greats 1 cup Flour ½ cup Margarine 1 cup Pecans. put the heavy cream. about 40 minutes. Cream can be whipped an hour ahead. twisting each gently. thawed 1 package Instant vanilla pudding (6 3/4 oz size) 99 . cut rolled-out pastry into 1/2-inch-wide strips. softened 1 cup Sugar 1 package Cool whip. Bake pie in oven for 10 minutes. Reduce heat to 350°F and continue to bake until crust is golden brown and filling is bubbly. Add the remaining strips across the first strips to form a lattice. For the Sweetened Whipped Cream. Pie can be baked several hours before serving. Trim off excess dough and flute or crimp edges. and vanilla in a bowl and whip until the cream holds soft peaks.

Tia Maria. If you can't find mascarpone. Spread mixture over cooled crust. Amaretto) be guided by your own tastes. Spread over cream cheese layer. grated Prepare bottom crust by mixing together flour. Bake at 350℉ for 15 to 20 minutes until lightly golden. TIRAMISU 6 servings Source: Top Recipe Greats ⅓ cup sugar 5 eggs ⅓ cup marsalla ½ cup whipping cream 1 lb. Cover and refrigerate overnight. vin santo. use 8oz ricotta and double the amount of whipping cream. Fold in half of Cool Whip. If you don't have an espresso maker. Sprinkle with grated chocolate. Cool. rum. cold 24 lady fingers 2 ounces bittersweet chocolate.Top Recipe Greats 1 package Instant chocolate pudding (6 3/4 oz size) 3 cups Cold milk Chocolate candy bar. Frangelico. Beat in milk until smooth and thickened. Press mixture into greased x9" baking pan. brandy. Combine vanilla and chocolate pudding mixes. Spread remaining Cool Whip over top. use strong black coffee. grated Use Italian lady fingers also called Savoiardi. margarine and pecans until crumblike. Beat cream cheese with sugar until smooth. for the best results. mascarpone cheese 2 teaspoons lemon rind 1 cup espresso coffee. 100 . You can use any kind of spirits or liqueurs in the dessert (marsala.

Whip cream until it holds its shape. diced 2 Cloves Garlic. on medium-low heat. Add the tomatoes. Heat olive oil until it is warmed. Set aside. TOMATO-BASIL SOUP 6 servings Source: Top Recipe Greats 2 lbs.Chapter 2: N-Z In a heavy pot. With same beaters. Add another layer of soaked lady fingers. coarsely chopped 2 tablespoons Olive Oil ¼ cup Dry Red Wine 5 cups Vegetable Stock 1 cn Tomato Paste 2 bn Basil. whisk mascarpone and lemon rind together until mixture softens. coarsely chopped Salt Ground Black Pepper Dice the tomatoes into bite-sized pieces. Continue whisking until mixture begins to thicken. Spread with half of the mascarpone creame. Sprinkle with grated chocolate. stir once and add the remaining ingredients except the basil and salt and pepper. Tomatoes. Add the garlic and saute it very gently only until it becomes fragrant. whisk together sugar and eggs until frothy. Place a layer of lady fingers on bottom of 11x7 inch dish. Dip lady fingers into coffee mixture two at a time and soak evenly. Raise 101 . Top with mascarpone cream and remaining chocolate. Fold in egg/marsala mixture and whipping cream. Combine espresso and remaining 2Tb marsala. Whisk in 1/4 cup marsala and continue to cook until mixture coats the back of a spoon. Scrape into bowl and reserve.

If you want it to be thicker. If serving as a lunch. You want the tomatoes to be softened. It is best served warmed. but it will make quite a difference to the texture of the soup. Once you add the basil. then the paste makes this a rich and satisfying soup: if serving purely as an appetizer. sliced (or use 500 250 apricot nectar Peel and section the grapefruit and oranges. add the paste. crusty. Add the seasonings and the basil. Cut the sections into bite-size pieces and dump into a 102 . do not let the soup come to a full rolling boil. cover and let the soup cook gently without ever letting it quite come to the boil. Serve with freshly baked.Top Recipe Greats the heat a little. (preferably pink) 3 oranges 300 g maraschino cherries. TOO MUCH FRUIT SALAD 1 servings Source: Top Recipe Greats 1 ripe pineapple 1 ripe melon 1 large grapefruit. Remove the seeds and membranes. Let it cook like this for 45 minutes. Italian bread. (1 large jar) 3 ripe bananas 3 kiwi fruits 500 g stewed prunes in heavy syrup. then omit the tomato paste. If you want a thin soup. or with only a light main course. Cook long enough to warm the basil through. reheating just before serving. Also. you want to switch the heat off and let the soup sit for a while. (1 standard c 3 ripe peaches. omit the tomato paste.

although some people might claim that my addition of syrup makes this into fruit cocktail instead of fruit salad. Some people might object to the use of maraschino cherries . cut the flesh into bite-sized pieces and add to the bowl. but is much better than a bad fresh one. I've used honeydew. This is more like what it is supposed to taste like. so I allow myself this one debauch. and kiwi fruits and add to the bowl.Chapter 2: N-Z big non-metallic bowl. even though there are only two of us. it is better to use canned. This will moisten everything. and don't eat any until tomorrow. Add the maraschino cherries and the syrup they came in (check for stems). Whatever you call it. It really needs to sit overnight for all the colors and flavors to blend together. making sure there is enough liquid to cover the fruit. Add the stewed prunes. syrup and all. Watermelon is interesting. cantaloupe. regardless of how much I make. Add the nectar. Peel and cut the melon. bananas. This is especially true of pineapple . and casaba with good results. I like the way they taste. but has a very different texture 103 . Put it all in the refrigerator.canned pineapple is not as good as good fresh pineapple. which isn't really good for you. Peel and core the pineapple (making sure to get all the eyes). This is the hard part. Unless you can find good-quality fresh fruit. I make it every couple of months (usually in vast quantities. For the melon. It rarely lasts very long. A typical whole pineapple is usually too much. The kiwis should be sliced horizontally (so the seeds make pretty circular patterns). so you might want to reserve about 1/3 of the flesh to eat by itself.they are processed with sulfur dioxide. peaches. it's especially good in the summer. hence the name). Author's Notes: Many people think of fruit salad as that disgusting stuff that comes in a can made from diced plastic fruit and heavy syrup.

) Heat 1/2 teaspoon oil in 8-inch heavy skillet over medium-high heat. and cut crosswise in half Place flour and salt in food processor fitted with metal blade. Bananas are best when they are just starting to get brown speckles. More important than the actual variety is that it is ripe. but didn't really like the results. Place stack in sealed plastic food bag. but I prefer nectar. plus more 9 slices prosciutto. When hot. With processor turned on. about 40 seconds. and maraschino cherries. My mother uses orange juice for the liquid. trimmed. Transfer to plate. Cut dough into 10 equal pieces. cook 1 flat bread until lightly browned. (Can be made day ahead and refrigerated. As each piece is done. about the size of small golf balls. releases itself from sides of bowl and is smooth and elastic.Top Recipe Greats from the others. The combination of the prune and cherry syrups give it a nice color. I've experimented with cherry liqueur. Cover balls with damp towel. UMBRIAN FRIED FLAT BREAD WITH PROSCIUTTO 6 servings Source: Top Recipe Greats 2 ½ cups flour. Process until dough balls up. roll out each ball into thin 6-inch circle. plus more ¾ teaspoon salt 1 cup boiling water 2 teaspoons olive oil. orange. On floured surface. The invariant part is the grapefruit. pour water and oil slowly though feed tube. paper-thin. about 1 1/2 minutes. place between sheets of parchment paper. Sometimes I add a bit of lemon juice for tartness. Add another 1/2 teaspoon oil to skillet 104 . Use whatever fruit you find fresh in the market.

Serve with raw vegetables: celery. (Bite size pieces) WALNUT CHRISTMAS CANDY 1 servings Source: Top Recipe Greats 105 . cauliflower. 37 grams carbohydrates. Repeat with remaining flat breads until all are cooked. cucumbers. 4 grams fat. etc. (Keep them warm in a 200-degree oven.) For antipasti.Chapter 2: N-Z and fry other side of bread until lightly browned. Best made day ahead. you will need 6 flat breads. 0. Each serving: 217 calories. 477 mg sodium. 8 grams protein. 8 mg cholesterol. This recipe yields 6 servings.14 gram fiber. VEGETABLE DIP 12 servings Source: Top Recipe Greats 1 cup Mayonaise 1 cup sour cream ¼ teaspoon garlic powder 1 teaspoon parsley flakes 1 teaspoon seasoned salt 1 ½ teaspoons dill seed Mix all ingredients and chill. Drape 1/2 slice of prosciutto on each. bell peppers. Place on cutting board and cut each round into 3 equal wedges. carrots. Comments: This is best made just before serving.

(13. but it works best if chocolate is melted right on toffee. stirring occasionally. WARM BRIE WITH CHIPOTLE CRANBERRY-CURRANT MARMALADE 8 servings Source: Top Recipe Greats 1 Brie round . until mixture reaches 290 on a candy thermometer. If toffee gets too cold to melt Hershey's. melt them over warm water. but not cool. gradually stir in sugar. When cold. Add syrup and water. Pour into pan. Cook over moderate heat. stirring occasionally.2 oz and 5" diamater) 3 cups fresh cranberries ⅓ cup dried currants ¾ cup light brown sugar (packed) 106 . When it is set. crumble 2 Hershey bars on top and spread them to cover.Top Recipe Greats 1 cup butter 1 cup sugar 1 tablespoon white corn syrup 3 tablespoons water 1 ½ cups chopped walnuts 4 Hershey bars (plain) Butter a 9" square pan. Melt butter in 2 quart saucepan. Add 1 cup walnuts. Turn onto waxed paper and repeat procedure with remaining 2 Hershey bars and 1/4 cup nuts. and cook 3 minutes more. Sprinkle with 1/4 cup finely chopped nuts. break into small pieces.

With sawing motion. about 8 to 12 minutes. about 8 minutes. Each of 8 servings: 271 calories. 10 grams protein. (Can be done days ahead and refrigerated. but also is good at room temperature. currants.) Place cranberries. Use spreader to spread cheese on chip. This recipe yields 4 to 8 servings. 13 grams fat.) Unwrap Brie. Bring to room temperature before using. wrapped in plastic. to taste Tortilla chips. 47 mg cholesterol. Use foil to transfer Brie to serving platter. stirring often. Cook. Bring to room temperature before heating. Brie is best served warm. Cool mixture to room temperature. Bake at 300 degrees F just until Brie is soft and warm. water. 30 grams carbohydrates.Chapter 2: N-Z ⅓ cup water 1 teaspoon pureed chipotle peppers . 0. place on baking sheet lined with heavy-duty foil. for serving * Note: Use canned chipotle peppers to make the pepper puree. use sharp bread knife to remove top rind of Brie. (Can be made up to 1 week ahead and refrigerated.52 gram fiber. then gently remove foil. brown sugar. cinnamon and dash salt in medium nonstick skillet over medium-high heat. not oozing.(to 3 tspns). until most berries have popped. then put small dollop of marmalade on top. chipotle puree. 340 mg sodium. Circle Brie with tortilla chips and side bowl of remaining marmalade with small spoon. Spread generous 1/3 cup marmalade over cut surface. Set aside. 107 . uncovered. see * Note ¼ teaspoon cinnamon Salt.

minced 1 shallot. halved (2 to 3) salt and pepper to taste 2 tablespoons butter or more as needed 4 mixed baby greens 2 tablespoons fresh chervil. Salad ingredients can be tossed together in a pan with hot dressing over heat until they wilt. Cabbage. delicate little lettuces would loose their moisture and freshness. minced 2 tablespoons olive oil 1 ½ tablespoons white wine vinegar 3 ounces fresh white goat or sheep cheese cut or crumbled into pieces 8 flavorful black Mediterranean olives. frisee. or they can be set on plates and have a hot dressing or hot ingredients poured over them. such as grilled artichoke hearts or that bistro classic. adding blasts of big flavor in each tiny nugget that melts delicately when the warm ingredients are 108 .Top Recipe Greats WARM SALAD WITH GOAT CHEESE BLACK OLIVES AND CRISP POTATO 1 servings Source: Top Recipe Greats 2 unpeeled white boiling potatoes. hot goat cheese. up to twelve pitted Warm salads are a bistro mainstay. The best warm salads are made with hearty greens. and a vinaigrette-tossed mixture of baby greens is an excellent base for anything hot. yet light enough not to smother the appetite for the rest of the meal. warmed salads with any of the wide variety of goat cheeses and blue cheeses are a bistro classic. minced 3 tablespoons fresh chives. In fact. minced 1 tablespoon fresh parsley. and vegetables such as beets or potatoes are all good. sustaining enough to satisfy the soul.

about 15 minutes. The potatoes should be still slightly crunchy. Rinse in cold water. heavy cast-iron or nonstick skillet. melt the butter over medium-high heat and spoon in mounds of the potato mixture. Serve with a crisp Sancerre or a Sauvignon Blanc from the Loire. and handfuls of herbs are often tossed into warm salads at the last minute for fragrant freshness. and the goat cheese melts seductively on the salad greens when the hot potato cakes are added. Young asparagus stalks and green beans. parsley. tangy goat cheese. then dress with the olive oil and vinegar. adding more butter if needed. Most of the peel should slip off in the process. pressing them down as they brown. The contrast between fresh raw greens. Sprinkle the top of the salad with the goat cheese and olives. Serve right away. and crisply browned potatoes is marvelous. then shred or grate using the large rasps of a grater or in a food processor. chives. combine the greens with the chervil. A scattering of black olives adds a jaunty accent. Season the potato shreds with salt and pepper. Cook the potatoes in boiling water until they are halfway tender. in recent years I've found variations and variations on this theme in bistros around France. place them on the dressed salad leaves.Chapter 2: N-Z added. 109 . bits of sweet juicy cherry tomatoes. In a large. Meanwhile. until the bottoms of the pancakes are golden brown. Turn and cook the second side until the cakes are crisp-edged and browned. and shallot. When the potato pancakes are cooked through. ignore any that doesn't and discard the peel that does.

Paint each one lightly with beaten egg. When ready to cook ravioli. Square ravioli can be left as is or cut into festive shapes (stars. Place the ravioli upside down on a cookie sheet lined with parchment. give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one. or oil. beaten with 1 teaspoon water. Seal by placing 8 additional wonton wrappers on top to cover each square. (about 1 1/2 pkgs) 1 egg. Place 1 tablespoon filling in the center of each ravioli. or until ravioli puff up. hearts. The entire cookie sheet can be wrapped well and refrigerated for 12 days. Lay out 8 wonton wrappers on counter in front of you. Serve with sauce. Lower heat to a simmer. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. etc. Poach gently 2 to 3 minutes. stirring gently to separate them as they hit the water. butter. For a good seal. make sure no filling is stuck in the edges. or in broth. Remove ravioli from pot with a slotted spoon and reserve. and with or without cheese. 110 .Top Recipe Greats WONTON SKIN RAVIOLIS 4 servings Source: Top Recipe Greats 50 wonton wrappers -. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Cook remaining ravioli in same manner. for egg wash 1 recipe ravioli filling. bring large pot of salted water to a boil. float to the surface and are opaque in the center (in the case of raw poultry or fish fillings). Pick up each ravioli and press well all around edges to seal.) with a medium cookie cutter.

4 main-course or 6 appetizer servings. let the oil darken slightly (about 10 seconds) and add ginger and chili. meat or fish. chopped Heat the oil in a large frying pan over high heat for 3 minutes. or tasty tidbit wrapped up in dough. Cook for 30 seconds. calzone. 111 . and you'll see that every culture has taken its best flavors and put them inside some dough! Here we fill Chinese wonton wrappers. ravioli. a form of pasta with an interesting slippery texture due to some cornstarch in the dough. (ripe). peeled. Be sure kids don't handle or taste raw poultry. stirring frequently. cut into 1 thin strips. pierogi. These ravioli are easy and fun to make with kids. ZUCCHINI SHREDS WITH GINGER 4 servings Source: Top Recipe Greats 2 tablespoons vegetable oil 1 teaspoon cumin. seeded shredded 1 ½ teaspoons lemon juice salt to taste 1 tablespoon coriander. Comments: Every culture has its version of the dumpling. (about 1/8 x 3") 1 medium tomato. zucchini. shredded 1 lb. Little ones enjoy brushing on the glue (egg wash) while older kids love to help seal and cut out the dumplings. shredded 1 tablespoon green chili peppers. Add the cumin.Chapter 2: N-Z This recipe yields 25 ravioli. or dim sum. Add tomato during the last 2 minutes of cooking. Think about empanadas. Add the zucchini and stir-fry for 3-4 minutes. with some flavors kids love. (fresh). whole 1 tablespoon ginger.

to taste 1 slices salami 2 garlic cloves. ZUPA DI LENTICCHIE WITH SALAME AND CROSTINI 4 servings Source: Top Recipe Greats 3 cups castelluccio lentils 6 tablespoons virgin olive oil ½ medium red onion. * I've found that this recipe works best if you use small zucchini. whole ¼ lb. mix. tuscan or umbrian country bread 6 ounces best quality extravirgin olive oil Wash and drain lentils and pick through for pebbles. 112 . You can serve it as an appetizer or as a side dish. so that each slice has some peel (skin?) attached. especially catfish. Center slices without peel/skin fall apart.Top Recipe Greats Turn off the heat. to taste freshly-ground black pepper. The recipe is originally from "Travel and Leisure" magazine. NOTES: * Zucchini with ginger and chili peppers -. thinly sliced 2 sage leaves 2 cups chicken broth salt. transfer to a serving plate and garnish with coriander. chopped 1/8" dice 3 garlic cloves. Yield: Serves 4-6. Sprinkle lemon juice and salt to taste. It goes well with fish. though it works as well with carrots or cucumbers.This is a nice spicy vegetable dish. I've always used zucchini. hot or cold.

Chapter 2: N-Z In a 3-quart sauce pan. Cook until softened but not brown. Grill bread and rub each slice with a garlic clove. Add onions. about 6 to 8 minutes. Add water to 1 inch over lentils and bring to a boil. Add lentils and chicken stock. sliced garlic and sage. 113 . heat oil until smoking. Place the garlic bread over salami. Ladle into bowls and lay slices of salami in center. keeping the level of the liquid just over the lentils by periodically adding water. Season with salt and pepper to taste. Lower heat and simmer for 25 to 30 minutes. Drizzle with olive oil and serve.

52. 94 and 3 teaspoons water. 37 1 inch piece orange peel. 10. 6 ***cranberry glaze filling***. 89. 25. 15. 62 8 oz pkgs cream cheese. 6 ***stuffing mix***. 85 artichoke hearts. 7 --1 pound loaf---. 28. 58 --cake---.. 100 & cubed. 76 (16 oz. 10. 93. 33. 27 (orange part only). 69 ***shortbread crust***. 52 (about 2. 14 almonds. 15 active dry yeast. 40 114 . 95 --marinade---. 1 --chicken---. 74. 25 === chocolate glaze ===. 93 all-purpose flour. 22 am unrefined olive oil. 96 =miniature sized. 69 apples.Top Recipe Greats °°°°° Index . 82 amaretto or hazelnut liqueur.. 96 === chocolate syrup ===. 65 ***white chocolate filling***. 60 ***pan sauce***. 93 ***cake***. 73. 85 ***candied oranges topping***. 82 and 1/2 cups flour (i use. 89 and drained. 6 8 oz tins tuna fish. 1 applesauce (baby applesauce. 6 ***frosting***. 60 and cut into wedges. 6 11 oz bottle ketchup. 93 allspice. 92. 6 **garnish***. 102 arborio rice. 80 (or water). 66 and. 6 (plus 2 tb). 27. 95 --frosting:---. 9 16 oz tins ripe olives. 82 apple cider vinegar. 22 --best bread machine cb ever. 47 --cream filling:---. 4. 86 ***mocha mousse***. 12. 9 13 oz large tins anchovies. 9 8 oz pkg cream cheese. 96 === chocolate frosting ===. 77 8 oz pkg cream cheese. 22 all purpose flour. 40 almond extract. each). tart. 22 anchovy fillets. 20. 9 === cake ===. 45 (15 oz. 98 almonds (optional). 99. 98 apples. 94 apricot nectar. 40. 56 --papaya pineapple salsa---. 9 16 oz jars stuffed olives.). 36 -salt. 65. 47 -lukewarm water.

25 biscuits. 30. 57. 54 beef brisket. 26.2 oz and 5" diamater). 64 be 2 egg whites or one egg. 24 brown sugar. 69. 101 boiling water. 112 best quality semisweet chocolate. 16. 76. 25. 108 buttermilk. 54 beef brisket . 61 115 . 98. 96. 95. 80 canned coconut milk *. 106 brisket. 60. 40. 61 can sour cream. 24 broccoli stems. 4 carrots. 16 cake mix. 87 can whole berry cranberry-. 52 butter or margarine softened. 2. 38. 60. 65 canned pumpkin. 85 can beer. 84 bn basil. 40 cayenne. 54 at room temperature. 25. 95. 94 beef bones. 18 cauliflower. 104 boneless chicken breast. 9. 61 can small shrimp.. 98 brandy. 93 butter or more as needed. 92. 98 bread. 93 buckwheat flour (use more. 13. 15. 97 best pie pastry. 40. 27 barbecue sauce. 41 beef suet. 60 bittersweet. 10. 13 bittersweet chocolate. 92. 100 black beans. 40. 13. 84 carrot. 85. 62 baked 9-inch pie shell. 58 brie round . 40. 29. 93 butter or margerine. florets. 3. 62 bacon. 95. 12. 17. 57. 22. 112 catsup. 3. 84 butter. 1 butter or margarine. 112 bread crumbs . 61 can salmon or lobster. 33 cake flour. 64 can crabmeat. 16. 95 cake. 10 canola oil. 69 celery. 21. 3. 79 cauliflower. 78. 82 black pepper. 56. 45. 20 bulbs garlic. 40 castelluccio lentils. 96 baldo or arborio rice.. 106 butter or arine. 89.seasoned. 6 candied citrus peel. 6. 78 canned tomato sauce. 14.Index asian hot mustard or hot mustard oil.(13. 4 balsamic or red wine vinegar. 69 bourbon.(5 to 7 lbs). 86. 44. 12 caraway seed. 69 bunch parsley. 31 cayenne pepper flakes. 92. 3. 13. 65 bread flour. 17 baking powder. 94. 95. 96. 66 black pepper or to taste. 47 black olives. 98 best quality extra-virgin. 76 bbq sauce. 26. 16. 74 capers. 47 boston butts and picnic. 16 butter or margerine (at. 44 caraway seeds. 61 caramels. 64 bay leaves. 68 canned chipotle chilies. 43 basmati rice. 41 basil. 96 baking soda. 13.

75 cornstarch. 88 clove garlic. 1. 14. 47 coarse-grain dijon mustard. 85. 18. 112 chicken stock. 26. 13. 79 cut crosswise in half. 91 chocolate. 73 cucumbers or 2 24oz. 28 chopped green onion. 57 coarsely diced. 65 chopped red onion. 56. 80 diced jicama. 34 chopped raw pistachios. 16 confectioner's. 48 chopped walnuts. 37 cream cheese. 4 chicken broth. 14 crust-. 79 cooked rice. 74 cream of tartar.Top Recipe Greats celery salt. 58. 17. 38 crushed pineapple w/juice. 48 cut into thin strips. 10. 80 dark brown sugar. 93. 111 cup). 31. 27 coarsely-chopped walnuts. 86 crust ingredients:. 25 cocoa. 58 corned-beef brisket.. 12. 96 crËme fraÓche. 79 coriander. 48 chili powder. 99 cream cheese (neufch‚tel). 91. 100 cold water. 82 cooked chicken. 95 chopped onions. 87 116 . 95 chocolate candy bar. 11 cooked am quinoa. 98 curry powder. 40 crumbled into pieces. 90 cloves garlic. 95 confectioners' sugar. 106 cider or apple juice. 68. 16 chocolate pudding. 93 crust--. 93. 96. 84 commercial sour cream. 6. 86 chili pepper. 47 diced red bell peppers. 90 celery seeds. 41.dill. 15. 43. 6 cream. 1. 40. 77 chopped. 100 chocolate mocha frosting. 12. 84. 91 cinnamon. 80 coarsely chopped romaine lettuce. 45 chopped fresh cilantro. 101 cn tomato paste. 111 coriander leaves. 78. 92 cold milk. 12 cooking oil. 108 crushed almonds. 98 dark chocolate. 87 chopped parsley or chervil. 104 cut into 1" chunks. 76. 94 currants. 93 cider vinegar. 96 coconut. 107 cinnamon stick. 86 coconut milk. 13. 20 crab. 78. 79. 49 cranberry liqueur. 31 cilantro. 3 crust:. 44 coarsely chopped garlic. 95 cocoa powder. 61 cookies:. 101 coarse salt. 61 coleman's dry mustard. 82 chopped nuts. 4 cheese. 80 chopped green bell pepper. 44 cooked small pasta. 84 celery stalk. 93. 58 cold butter. 52. 9 cumin. 60 deveined. 76 confectioner's sugar. 2. 56 corn meal. 43.

98 fresh lime juice. 46.. 46 ds salt. 13.(abt 1 lb). 62 freshly-ground black pepper. 62. 27 egg yolks. 95. 80 enough milk or cream. 1.. 24. 31 feta cheese. 29. 85 en adobo. 108 fresh peaches. 17. 4. 3. 80. 6 fresh parsley. 10 dry red wine. 106 fresh fruit sauce. 4 dry mix bonito-type soup stock. 2 extra-virgin olive oil. 12 golden beets . 4 finely chopped. 61 espresso coffee. 18. 37. 3. 65 fresh orange juice. 68 dried currants. 46. 16. 48 fresh mushrooms. 27. 60 eggs. 25. 88 feet pork casings. 91 garlic cloves. 87 dried oregano. 96 extra sugar for top of pie. 111 glaze:. 40. 91 flour. 80 fresh chervil. 108 fresh cranberries. 26. 101 dry white wine. 47. 112 garlic powder. 68 dill seed. 1. 78. 32. 100 evaporated milk. 88 dry yeast. 2. 105 ginger. 34 117 . 18 drops almond extract. 14 filling-. 47. 6. 87. 32 fresh pineapple. 95. 112. 45 firm eating apples. 10 flavorful black mediterranean. 62 dried red kidney beans. 36 ds of pepper. 1. 48 dried rosemary. 30. 96 dry bread crumbs. unbleached. 20. 108 fresh chives. 108 flour. 62 fresh or unsweetened. 65 for the mojo de ajo:. 60. 93 filling:. 20 flour tortillas. 48 dried red pepper flakes. 89 firmly packed brown sugar. 27.Index dijon mustard. 47 freshly-ground black pepper. 57. 18. 41. 104 flour if buckwheat is. 95. 54 dry mustard. 43 filling ingredients:. 33 fresh garlic clove. 26. 4 freshly ground black pepper. 110 egg white. 3 egg. 89 firm sweet pears. 22. 2. 56 garlic. 48. 74 frying chicken. 4 finely chopped fresh parsley. 108 freshly. 35 for garnish. 99. 106 dried dill weed. 10 fresh ground nutmeg. 60 dry marsala wine. 62 dry instant coffee. 92 envelope knox gelatin. 30. 83 fat-free chicken broth. 1 fluid ounces white grape. 41 dill cream dressing recipe. 13.. 112 frozen. 100 eggs-at room temperature. 93. 62. 47 fresh white goat or. 11. 34. 74 fine ). 44 dried coconut. 62 dried thyme. 66 garlic clove. 94 fine dried bread crumbs. 41. 6. 4. 105 drained capers. 19. 96.

38 granny smith apples medium. 2. 4 grated rind of small orange.Top Recipe Greats golden raisins. 47 halves boned. 27 hard cooked eggs. 80 large mushroom caps. 78 large garlic cloves. 102 korean buckwheat noodles (naengmyon). 93. 86 kahlua. 98 ground cumin. 74 icecream wafer for topping. 17 grated parmesan cheese. 9 ground allspice. 31 ground mace. 94 italian seasoning. 86 is best. 64 hot italian sausage. 24 large shallot. 18 ground veal and/or pork. 25. 52 halves. 95 hot water. 37 graham crackers. 4 guacamole. 85. 98 heavy whipping cream. 93. 87. 48 large egg.(to 5). 56 half. 111 green onions. 83 hershey bars (plain). 2 large heads). 34 large sweet onions. 57 grated lemon rind. 86 118 . 106 honey. 101 ground cardamom. 12. 92 green and white parts. 6 instant vanilla pudding. 52. tins. 45 hard-boiled eggs . 80 jumbo eggs. 24 ice water. 31 gorgonzola cheese.. 90 hot dogs. 9 green bell pepper. 52 large eggs. 13. 35 juice of 1 lime. 100 large apple. 52. 41 large grapefruit. 30 hungarian paprika. 74. 46 large onions*. 40. 46 green peppers. 41 hopped. 91 green chili pepper. 25. 68 green pepper. 13 horseradish. 39 large boiling potatoes. 25. 60 ketchup. 19. 47 juice. 29. 98 good chile powder. 6 large egg yolks.. 56 green beans. 54 hearts. 33 if you are stuffing. 3 kahlua =or=. 84. 65 ground cinnamon. 40 ground pork. 83 green beans or 4 15oz. 98 ground cloves. 19 herb vinegar. 44. 65 jerk seasoning. 74. 31 inch --. 90 heavy cream. 35. 86. 98 granulated white sugar. 10. 98 ground nutmeg. 40 kiwi fruits. 102 large gravenstein apples. 92. 91 hacked into serving pieces. 18 ground veal. 18 ground black pepper. 54 lady fingers. 45. 25 green chili peppers. 61 hard-boiled eggs. 52. 38 grated gruyere cheese. 74 granulated sugar. 88 grated parmigiano-reggiano. 45. 40. 98 ground beef. 46 hot milk.

99 margarine or butter. 112 119 . 90 medium cabbage. 78 oil (olive). 105 mayonnaise. 43 old-fashioned rolled oats. 2. 112 medium ripe avocados. 74 olive oil. 96 lemon peel. 19. 100 mascarpone cheese. 82. 94 nonstick cooking spray. 3 lg egg (mixed with enough. 83 non-fat yogurt if you use. 59 low-sodium chicken broth.. 76 medium-large shrimp. 76 medium red onion. 34.cut in wedges. 49 mushrooms sliced. 84 medium tomato. 46 mushrooms. 45 light brown sugar . 97 mini-marshmallows. 66 lemon extract or. 46. 96 minced cilantro. 48 limes. 25 note. 91 nuoc mam-fish sauce. 48 minced fresh flat-leaf. 9. 45. 6. 14 lg egg yolks. 94 lg chicken breast. 34 miracle whip. 34 mixed baby greens. 90 navy beans. 35. 27 maraschino cherries. 41. 90 mcintosh apples. 85 lg bananas (enough to mash 1. 108. 27. 10.. 21. 86 light sour cream.thinly sliced. 80 mesclun salad greens. 87. 4 minced garlic. 10. 11 medium mcintosh apples. 78. 38. 11. 76 medium firm. 13. 97 lemon . 56 nutmeg. 18. 31 milk.(packed). 86. 25. 90. 47. 6 lemongrass. 47 lime juice. 14 lg eggs. 18. 108 mixed chop fruit. 52 lemon rind. 15 lg egg yolk. 32. 11. 80 limoncello. 33 molasses. 96 lemon juice. 43 medium sweet red pepper. 28 mincemeat:. 74. 47 mexican oregano. 43. 10 new potatoes. 40. 17. 27. 111 medium yellow onions. 9. 95. 27 lg cooking apples. 91 lime peel. 4 medium broccoli. 22. 85. 20. 93 meat stock. 43 oil for frying peppers. 1. 40. 25. 68. 22 marsala. 106 light brown sugar packed. 27 marsalla. 74. 74 light corn syrup. 100 lemon zest. 78 oats. 1.Index lemon. 59. 27 minced onion. 76 medium carrots. 2. 68. 95 light rum. 58. 68 oil. 111 lemon oil. 101. 28. 79 mustard. 61 mayonaise. 58 lime zest.. 76. 100 mashed. 40. 78 mayo. 102 margarine. 56 lemons. 58. 74 medium potatoes. 12 lg green or red pepper. 104. 98 mozzarella cheese (add to.

82 recipe amaretto glaze. 4 pn saffron.. 82 oranges.(to 3 tspns). 52 packets small sponge finger. 52 orange relish. 74 peeled cored asian pear. 105 pasta. 64 other spicy smoked sausage. 6 orange zest. 45 or flat-leaf parsley. 56 pears. 22 recipe ravioli filling. 40 or. 108 onion. 1 packages. small. j. 68. 35 pecans. 46 pudding. 98. 99 package kc masterpiece. 47 plastic baby or a pecan. 6. 82 raspberries. 88 pork. 54 rice wine vinegar. 6. 9 pickling onions or 3 16oz. 91 onions. 54 pepper. 89 peeled and diced. 98 peachtree schnapps liqueur. 84 parsley. 82 orange peel.. 102 other fine long grain rice. 68. 102 120 . 9 red wine. 4. 24 package cool whip. 107 quart olive oil . 97 orange extract. 95 package yeast. 47 orange. 88 pn saffron threads. 10. 91 red grapes. 82 raspberry liqueur. 39 red or green apple. 110 red bell pepper. 85 packages hot roll mix. 88 or 5 scallions. 3 peeled and cored. 31 potatoes. 66 raisins. 100 package instant vanilla. 33 orange oil. 44 regular syrup.(1" long). 4. 60 paprika. 64 package premelted unsweetened. dry. 3. 32 peanut oil. 18. 48 outer layers peeled o. 62. 43 peeled and thinly sliced. 98 raisins*. 74. 64. 93 pure vegetable oil. 78 pureed chipotle peppers .extra virgin. 82 or 125g caster sugar. 99. 34 red peppers. 74 orange juice sweetened. 14. 80 or small seashells. 99 package instant chocolate.Top Recipe Greats olives.. 61. 31 pork fat. 99 peel and slice. 31 red wine vinegar. 90 or white-wine. 37 pastry:. 56 peanuts. 9 piece ginger root . 100 pumpkin pie spice. 54 pinch brown sugar. 61 parsley flakes. 78 rice vinegar. 41. 82 pickles. 49 pork butt. 34 ripe bananas. 82 orange juice concentrate. 108 preference). 66 onions. 45 reduced-fat. 52 pn of saffron threads. 44. 64 packages butter recipe. 78 pure vanilla extract. 13. 74 reduced-fat sour cream.

90 small onion chopped. 74. 1. 29. 62.imported.Index ripe melon. 101.(to 3 tspns). 96 shoulders. 13. 77 small bunch green grapes. 48 121 . 79 small pkg oreo cookies. 48 seedless oranges. 93. 34. 40 self-rising flour. 19 shortening. 105 see note. 57 seasoned rice vinegar. 80. 54 sifted all purpose flour. 18. 79. 112 sm egg white. 22. 78. 90. 15. 18. paper-thin. 27 small bag salad macaroni. 16. 102 ripe pineapple. 76 small tubs cool whip. 44 shelled fresh english peas. 28 shredded mozzarella cheese. 93 russet potatoes. 90 small bag sliced almonds. 19. 11. 95 sm jar artichoke. warm water. 56. 44 sichuan peppercorns . 96. 30 semisweet chocolate chips. 91. 12 sauce or 2 cups cranberry.. 15. 11. 46. 27. 46 slice thinly or dice. 2. 29 sifted all-purpose flour. 4 snipped fresh parsley. 28. 73. 45 shredded swiss cheese. 111 shredded chipped beef. 87 slices bread. 107. 77 small yellow onion. 25 scallion finely mince. 31. 41. 80. 104 slices salami. 7 seedless raisins. 24 salt and pepper to taste. 88 soaked in 2 tbs. 47 ripe peaches. 112 salad oil. 102 romano cheese . 21. 34 short or medium-grain white rice. 46 spanish (not mexican) chorizo or. 95.. 43.(to 12). 4 salt and pepper. 91 seeded and minced. 2. 58. 95. 92. 6 scallion. 69 shredded. 4 some sage leaves. 12. 91 spaghetti sauce. 84. 44 seasoned salt. 21 soy sauce. 49 slices prosciutto. 65 room temp). 90 salsa. 102 ripe papaya. 14. 87 sliced mushrooms. 4 shelled pecans. 94. 82 sherry. 112 salt . 111 salted butter. 86 sliced fresh mushrooms. 48. 78 semisweet chocolate. 87. 13. 98. 26 shallot. 3. 90 small boxes jell-o instant.. 108 sheets filo dough. 98 sherry or red wine vinegar. 104. 56 small korean cucumbers. 93. 93. 20 sifted flour. 54 small onion. 43. 91 salt. 108 sheep cheese cut or. 69. 54 salt and freshly ground. 43. 20. 37 sour cream. 108 salt to taste. 56 scallions (half green tops). 86 sage leaves. 77 slice finely chopped onion. 86 salmon. 33 sea salt. 90 sm onion peeled &. 82 sliced zucchini. 84 scoops basic vanilla ice cream. 105 sourdough starter. 34 small chili peppers-small red.

44 whipped cream. 92 thawed. 68. 52. 20. 106 sugar and melted butter.(3/4 stick). 26. 74 torn kale or collard greens leaves. 107. 59. 74 warm water. 95. 96 unsweetened chocolate squares. 2. 45 unpeeled white boiling. 77. 20 unbleached flour. 83.Top Recipe Greats spicy uncooked poppadoms. 7. 14. 111 vegetable oil for frying. 60. 82. 4 tomato sauce. 36. 78 walnut pieces. 86. 14 white wine. 94 white chocolate. 60. 32. 37.. 14. 3. 64. 60 white corn syrup. 12. 102 stick butter. 41 stewed prunes in heavy. 88. 20 unsalted butter . 14. 82 teaspoon ground cinnamon. 86 stuffed olives. 65 toasted chopped hazelnuts. 96. 25. 91 tuscan or umbrian country. 17. 40 tomatoes. 20 water. 65. 106 white pepper. 98 vanilla pod. 102 tamari. 107 tsouskes. 89 steak sauce. 19. 95 vanilla extract. 9. 6. 6. 33 to 6 oz caviar. 11. 98 syrup. 7. 43 turkey breast slices. 58. 19. 20 vegetable stock. 95. 75 122 . 91. 36. 112 walnut halves. 101 vinegar. 6. 108 whole allspice. 92 to taste. 99. 94. 86. 96. 39. 96. 37. 96. 59. 88 white wine vinegar. 27 uncooked rice. 76 whole cloves. 27 tiny cubes of leftover. 48 tortilla chips. 25 unsalted butter cold. 78. 47 violet. 29. 26. 60 thin strips. 61 sugar. 22. 88. 95. 39. 98 walnuts coarsely chopped. 11. 92. 74 thickened cream. 108 unsalted butter. 94 tightly packed. 87 uncooked rotini pasta. 30. 12. 82. 74. 24 whole black peppers. 88 white sugar. 16 unsweetened cocoa. 84 walnuts. 110 water to make 3/4 cup). 29 usually add this). 3. 3 sugar mixed with 1/4. 22 toasted chopped hazlenuts or. 54. 74 unsweetened chocolate. 40. 66. 16 whipping cream. 86. 15 watercress. 95. 25. 26. 93 topping:. 1. 44 those things). 20 to brush top of scones. 13. 13. 88 vegetable oil. 56. 22 tomato. 13. 106. 34. 1. 7 whipped cream filling. 40. 21. 112 toasted cashews or silvered. 112 unavailable). 96. 69. 21. 10. 111 thin-sliced cooked ham. 61 vanilla. 19. 100. 30. 58. 92 sweetened whipped cream:. 52 virgin olive oil. 96. 96 uncooked orzo or riso pasta. 25 tomato paste. 6. 101 topping-. 16. 100 white and 1/3 c. 48. 38.

94 whole-wheat pastry flour. 91 x chopped parsley. 76 x replacement for 1 egg (can. 74 wonton wrappers -. 58 whole wheat usually). 94 x salt & pepper to taste. 88 whole wheat. 68 yeast. 111 123 . 20 whole wheat flour.Index whole star anise. 58 zucchini. 73. 110 worcestershire sauce. 21. 20.

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