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"XYZ" 03-31-08
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Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
1. Xan's
Rum Cake
2. Xxxx-Hot
Carribbean Habanero Hot Sauce
3. Yabbies
with Lime and Coriander
4. Yakitori
- Japanese Broiled Chicken
5. Zucchini
Lasagna
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1. Recipe: Xan's Rum Cake
Categories: None
Yield: 1 Servings
1 pk French Vanilla instant pudding mix
1 pk Yellow cake mix
1 c Chopped pecans
1/2 c Water
1/2 c Wesson oil
1/2 c Rum; (cheap kind works as well)
4 Eggs
---------------------SAUCE--------------------------
1 Stick real butter
1 c Sugar
1/4 c Water
1/4 c Rum
This first recipe came from Gertoo of the ROTW group.
Sprinkle nuts on bottom of greased bundt pan. Mix
ingredients adding one egg at a time. Pour into pan
and bake @ 350 F. for 1 hour.
Sauce: Boil together and pour over hot cake fresh from
the oven. I poke holes into cake with serving fork so
sauce can absorb into cake faster. If cake rises
higher than pan just cut bottom off so it is level.
Set cake aside overnight.
Flip cake on serving platter. I normally loosen with
hot water first just a little.
Also a Christmas favorite - sounds alot more
complicated than it is - but a very pretty holiday
recipe - enjoy! Xan
Source: FreeGroups.net
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2. Recipe: Xxxx-Hot Carribbean Habanero Hot
Sauce
Categories: Sauce
Yield: 8 Servings
12 Habanero
peppers; hand picked
4 (up to 5)
Dried; smoked Jalapenos (can use fresh; if desired)
2
Papayas
3 tb Chopped onion
1/4 c Vinegar; or more
2 tb Lime juice
1 tb Salt
1 tb Sugar
1 pn Cinnamon (can
omit; if desired)
1 pn Garlic
1/4 c Mustard; or less
~Hydrate the dried jalapenos. Retain approx. 1/4 cup
of the liquid.
~Chop all solids. Throw into blender with liquid
ingredients. "Liquify" for a good, long time
... goal here is to do away with all chunks of
anything. Note: I left seeds & "flesh"
of peppers intact. For a more mild sauce, you may want
to extract these
~Once mixture is very smooth, cook over very low heat
for 30-60 minutes. Stir often. During this time, taste
(as much as you are able to), and add add'l amounts of
desired ingredients until you acheive the taste you
desire. Goal is to come up with a sauce that is sweet
at first taste, then leaves a healthy amount of pain
as the taste fades away.
~Remove from heat, cool 30-60 minutes.
~Strain mixture to extract liquid, leave behind seeds,
pulp, etc. This will take a while - be patient.
~Store extracted liquid in an air-tight container, or
in a sealed bottle. Time will increase heat &
taste.
Note: Like many cooks, I created this with no precise
measurements ... it was a total experiment &
actually turned out very well (though very painful).
Please feel free to alter/experiment. JEM869@aol.com
CHILE-HEADS ARCHIVES
From Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to MM-Recipes Digest V3 #239
Date: Mon, 02 Sep 1996 12:02:26 -0400
From: Walt Gray <waltgray@mnsinc.com>
Source: FreeGroups.net
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3. Recipe: Yabbies with Lime and Coriander
Categories: Entreé, Seafood, Chef
Yield: 4 Servings
-------------------DRESSING------------------------
1 Or
2 green chillies or to taste; seeded and chopped very
finely or crushed
2
Cloves garlic; peeled and crushed
1
Firm ripe tomato; peeled, seeded and diced finely
Salt and freshly ground pepper
1 tb Caster sugar
4 tb Extra virgin oil
2 tb Lime juice
1/2 c Finely chopped
coriander leaves
3 tb White wine Vinegar
--------------------YABBIES-------------------------
1 l Water
185 ml Beer
1/2 c Brown sugar
2 tb Salt
1 kg Live yabbies
Source: Vogue May'94
What Australians call crayfish (or crawfish, if you're
from the South). They have some unique ones in Oz. The
West Australian Marron is probably the most unique. It
is black and very meaty. It is delicious, it has
bigger claws, smaller tail section. Only the shell is
black, the meat is pure white.
To make the dressing: mix the chilli, garlic, tomato,
salt, pepper and sugar and cook in a frying pan with 1
tablespoon of the olive oil for 2 or 3 minutes or
until the mixture is soft. Remove from the heat and
set aside to cool. Stir in the lime juice, corian- der,
vinegar and the remaining 3 tablespoons of olive oil
and set aside for at least 1 hour to allow the
flavours to develop. Taste for salt and pepper and set
aside while you cook the yabbies.
To cook the yabbies: bring the water, beer, brown
sugar and salt to the boil and cook for 5 minutes. Add
the yabbies and boil for a further 5 to 6 minutes.
Remove the yabbies with a slotted spoon, set aside
until cool enough to handle, then remove the shells.
To serve: place the yabbies in a serving bowl, pour
over the dress- ing and serve at once. Bon Appetit -
Exec.Chef Magnus Johansson Posted to FOODWINE Digest
by Abbott <labbott@MHO.NET>
on Dec 26, 1997
Source: FreeGroups.net
------------------------------------------------------
4. Recipe: Yakitori - Japanese Broiled Chicken
Categories: Outdoor gri, Poultry
Yield: 1 Servings
3 Whole chicken breasts;skinned
1 bn Green onions
1/2 lb Chicken livers
2/3 c Soy sauce
1/3 c Dry sherry
2 ts Fresh ginger root; minced
1/4 c Water
1 ts Sugar
Remove any bone from the chicken. Cut into 1 inch
cubes. Cut green onions into 3/4 inch lengths Cut the
livers in half (optional)
Alternate the chicken cubes, scallions, and chicken
livers on individual skewers (soaked in water, if
bamboo). In a flat shallow glass or ceramic dish
combine the remaining ingredients. Set the skewers in
the soy mixture. Turn to coat all sides and let
marinate 20 miutes, turning often or basting with the
marinade. Grill the skewers 4-5 inches from hot coals
or preheated broiler 8 minutes, turning often, until
lightly brown and cooked through. Brush with marinade
at least twice during cooking. Dip in toasted sesame
seeds, if you wish.
NOTES : 1/4 teaspoon ground ginger can replace fresh
ginger as many recipes vary with as many cooks, I'm
sure the substitution of a = little vinegar for the
sherry would be all right. perhaps a small onion cut
in crescent shapes could substitute for the = green
onions. Recipe by: Jean Hewitt's International
Meatless Cookbook
Posted to recipelu-digest by gpgb@attica.net
(Michael Bauman) on Mar 27, 1998
Source: FreeGroups.net
------------------------------------------------------
5. Zucchini Lasagna
1/2 lb lasagna noodles, cooked in unsalted
water
3/4 cup mozzarella cheese, part–skim
1 ½ cup fat free cottage cheese
¼ cup Parmesan cheese
1 ½ cup zucchini, raw, sliced
2 ½ cup tomato sauce, low sodium
2 tsp basil, dried
2 tsp oregano, dried
¼ cup onion, chopped
1 clove garlic
1/8 tsp black pepper
Preheat oven to 350° F. Lightly spray a 9 x 13 inch
baking dish with vegetable oil spray. Set aside.
In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp
Parmesan cheese. Mix well and set aside.
In a medium bowl, combine remaining mozzarella and
Parmesan cheese with all of the cottage cheese. Mix
well and set aside.
Combine tomato sauce with remaining ingredients.
Spread a thin layer of tomato sauce in the bottom of
the baking dish. Add about a third of the noodles in a
single layer. Spread half of the cottage cheese
mixture on top. Add a layer of zucchini. Repeat
layering. Add a thin coating of sauce. Top with the
noodles, sauce and reserved cheese mixture. Cover with
aluminum foil.
Bake 30 to 40 minutes. Let stand 10 to 15 minutes. Cut
into 6 portions.
Makes 6 servings – Serving size: 1 piece
Each serving provides:
Calories: 276
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Magnesium: 55 mg
Potassium: 561 mg
Calcium: 216 mg
Sodium: 380 mg
Source–"The DASH Diet" from the National
Heart, Lung and Blood Institute
For more information on the benefits of a
heart–healthy diet, see Heart
Healthy Diet.
Source: Heart Healthy-iVillage
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