10k Food Recipes

3 tb Lemon juice

1/2 c Soy milk

1/4 ts Salt

1/4 ts Paprika

1/4 ts Prepared mustard

6 tb Vegetable oil

Put all the ingredients except the oil in a blender. Blend on lowest speed. Graduall – literally one drop at a time – add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator. Makes 3/4 cup Preparation Time: 20 * Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typos courtesy of: Karen Mintzias

All measures are per pound Of meat being basted 1/4 c Honey

1/4 ts Dill weed

5 Turns pepper (about 2tb)

1/4 ts Ground fennel

1 ds Ground cinnamon

1/8 c Water

cook the whole mess in a double boiler until soft ball stage is reached, rub on the meat, place in a covered pan and roast as normal Submitted By WILLIAM BLAYLOCK On SUN, 12-12-93 (22:33)

2 c Onion, chopped

1/2 c Wine vinegar

1/2 c Bell pepper, chopped

4 t Salt

1/2 c Olive oil

1/4 c Louisiana hot sauce

2 T Garlic, chopped

1 1/2 c Dry red wine

2 c Ketchup

1/2 t Celery seed

2 T Parsley, dried

1 c Steak sauce

2 T Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson’s “Outdoor Cooking With Inside Help”

Stephen Ceideburg 1 c Chopped mustard greens or

-Swiss chard 1/2 c Coarsely chopped green

-pepper 1 lg Red-ripe tomato, cored,

-quartered 1/4 c Loosely packed chopped

-cilantro 2 Fresh hot green chiles,

-stemmed and seeded 2 Garlic cloves, peeled

1 tb Mild olive oil

1/2 ts Ground cumin

1/2 ts Ground coriander

1 tb Dijon-style mustard

1 ts Sugar

1/2 ts Salt, or to taste

1/3 c Heavy cream

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

1 ea Jalapeno Peppers; *

1 ea Clove Garlic; Finely Chopped

2 ts Vegetable Oil

1/8 ts Salt

1 x Pepper; Dash Of

—————————-QUICK CREME FRAICHE—————————- 1/3 c Whipping Cream

2/3 c Dairy Sour Cream

* Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it. ~————————————————————————- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

14 1/2 oz Red Gold tomatoes

L large onion 3 Or 4 bannana peppers (not

-hot!) 1 lg Handful fresh cilantro OR

2 tb Dry cilantro

1/2 Clove of garlic

1 tb Lemon juice

Put into blender and blast until its chopped up real good. This makes about a pound of salsa. In fact it fits into an empty Sams Choice Salsa jar just fine. She also sometimes puts green peppers into the recipe which doesn’t make it hot either. This recipe satisfies my need for salsa, however, I like it hot sometimes myself. Randy Rigg

12 oz Raspberries;frozen, dry pack

3/4 c Sugar

2 tb Cornstarch

1/4 c Brandy

Note: 3 cups fresh raspberries can be used in place of frozen raspberries. Combine raspberries and sugar in medium saucepan. Dissolved the cornstarch in the brandy in a small bowl. Stir the cornstarch mixture into the raspberries until well blended. Cook over a medium heat, stirring frequently, until the sauce thickens and bubbles, about 5 minutes. Do not overcook. Cool to a room temperature. Store in a tightly covered container

1/2 c Orange juice

1/2 c Dijon Mustard

1/2 c Honey

Mix together. Use as a fat free dip for shrimp. Makes about 1 1/2 cups.

6 oz Flour

6 tb Butter

1/2 Fish stock

1/2 ts Rout fillets (skinned)*

1/2 lb Very small shrimp

1/2 lb Lump crabmeat

6 Egg Yolks, whipped

1 c Chablis

1 tb Egg shade or yellow

Coloring 1 c Heavy cream

Salt & Pepper to taste Wire whip Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]

————————–USED ON ROAST BEEF, POT————————– —————————-ROAST AND VEGETABLES—————————- 1/4 c Horseradish

1/2 tb Sugar

2 ts Dijon mustard

1 ts White vinegar or lemon juice

1 c Heavy cream, whipped

1/2 ts Salt

1 pn Paprika

The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream.