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Chef2Chef Recipe Club - Volume 6 Issue 56 - March 22, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Our returning host this week is Chef Cathy Leslie from America's Best Kitchens. People from all over America send in their recipes to America's Best Kitchens in hope of being chosen for one of their awards. Each year 25 of the best recipes are chosen and a very nice Certificate of Award is issued to the winners. The recipes come from everyday people who want to share that one favorite recipe that just makes their family smile with anticipation. Maybe you have one you'd like to share. Heck you might even see it here one day if Chef Cathy and her panel of judges picks you! http://html.chef2chef.net/goto.php?id=357 -------------------------------------------------- TruestarHealth 1,000's of healthy and delicious low-carb meal plans are available to tempt your taste buds! Meals have been designed to fit into all diets and lifestyles including optimal wellness plans, weight loss plans, allergy-free (dairy-free, nut-free, wheat-free) and vegetarian plans (pesco, vegan and lacto-ovo). Each plan is designed specifically for you based on your age, height, weight, weight loss goals, activity level and sex. http://html.chef2chef.net/goto.php?id=406 -------------------------------------------------- Charlie Poche's Cape Ann Scallop or Shrimp Kabobs (Massachusetts) Ingredients: 1 pound scallops (or shrimp), fresh or frozen 1/4 cup soy sauce 1/4 cup salad oil 1/4 cup lemon juice 1/4 cup parsley (chopped) Dash pepper 1/2 teaspoon salt 1 can (13 1/2 ounces) pineapple chunks, drained 8 ounces fresh mushrooms 2 medium green peppers (sectioned) 12 slices bacon Preparation: Thaw scallops (or shrimp) if frozen. Remove any shell particles and wash. Combine soy sauce, salad oil, juice, parsley, pepper and salt and pour over scallops. Let stand for 30 minutes, turning once. Place mushrooms, pineapple and pepper pieces into a mixing bowl. Fry bacon slowly until cooked, but not crisp. Cut each slice of bacon in half. Using long skewers, alternate scallops, pineapple, mushrooms, pepper pieces and bacon until skewers are filled. Place kabobs over mesquite coals and cook for six minutes. Turn and cook for additional four to six minutes. -------------------------------------------------- LatinDestinations.com Are you ready for the next gastronomic revolution? LatinDestinations.com launches the World Premiere of Culinary Tours to Peru. Mix the Magic of Machu Picchu and Peru with the finest Chefs and Food in Latin America. Interactive Classes and Dining at the best Restaurants. See first hand the Renaissance of Peruvian Cuisine from Ceviche to Pisco Sours. http://html.chef2chef.net/goto.php?id=410 -------------------------------------------------- Mrs. Mary Wassel's German Potato Salad (Michigan) Ingredients: 5 medium russet potatoes 1 teaspoon beef base or 1 bullion cube per 1 cup water for boiling potatoes 1/2 pound bacon, diced 1 tablespoon flour 1/2 cup cider vinegar 1 teaspoon beef base dissolved in 1 cup hot water 1/2 cup sugar 1/4 cup chopped onion 1/4 cup chopped celery Preparation: Cook potatoes in Beef Broth 30 minutes, or until tender. Let cool, peel and slice. Place sliced potatoes in a serving bowl. In a large skillet, fry bacon until crisp. Remove from heat. Remove bacon with a slotted spoon and drain on paper towels. Crumble bacon, add to potatoes. Drain off all but one Tablespoon bacon grease. Stir flour into bacon grease in skillet. Gradually add vinegar and Beef Broth, stirring constantly to make a smooth mixture. Add sugar, onion and celery. Cook until sauce is hot and slightly thickened. Pour hot sauce over potatoes and bacon, toss gently to coat. Serve hot. -------------------------------------------------- Welcome to Simply Saffron. Saffron is the dried stigmas of the flower ‘crocus sativus Linnaeus'. Its vibrant colour and beautiful aroma provides the perfect complement to all cuisine. Simply Saffron specializes in the sale of Sargol saffron, the finest and purest saffron in the world. If you are interested in acquiring any other specie of saffron then please contact us and we will endeavour to help you. http://html.chef2chef.net/goto.php?id=411 -------------------------------------------------- Raymond Hawthorne's Rice Pilaf (Minnesota) Ingredients: 1 2/3 cups water 1 tablespoon butter 1 bay leaf 1/4 teaspoon freshly ground white pepper 1 1/3 cups rice 1 teaspoon butter 1/4 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped red bell pepper 1/2 teaspoon minced garlic Preparation: Bring first 4 ingredients to a boil in a saucepan. Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes. Sauté celery, onion, peppers and garlic in butter until tender. Stir sautéed vegetables into rice. Remove bay leaf before serving. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |