Chef2Chef Recipe Club - Volume 6 Issue 57 – March 23, 2004
Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net
--------------------------------------------------
Hello Recipe Club,
Chef Cathy has been collecting recipes for almost her whole life. She has got a BUNCH of recipes. These are recipes that have been sent to her by people like you in hopes of being chosen as one of America’s Best Kitchens for each year. She also has a huge collection of these recipes on a CD that you could own for less than $10. That’s over 5000 recipes! 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
--------------------------------------------------
Jarrod Carr’s Jalapeno Corn Bread (Montana)
Ingredients:
1 cup corn meal
1 tablespoon sugar
1/2 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1/2 cup bacon drippings
1 (No. 2 ) can cream style corn
1 large onion, diced
1/2 to 3/4 pounds cheddar cheese, grated
1/4 cup jalapeno pepper, seeds removed
1/8 cup pimento
1 pod garlic, squeezed thru press
1 tablespoon hot sauce
Preparation:
Mix above ingredients in order of succession. Pour into well greased casserole. Bake at 400 degrees for 35 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
--------------------------------------------------
Barbara Wojac’s Stuffed French Toast (Nebraska)
Ingredients;
1 (8-ounces) package cream cheese, softened
1/4 cup crushed pineapple
1/2 cup pecans, chopped
1 (16-ounces) loaf French bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla
1 teaspoon ground nutmeg
1 (12-ounces) jar (1 1/2 cups) apricot preserves
1/2 cup orange juice
Preparation:
Beat cream cheese and pineapple together until fluffy. Stir in nuts, set aside. Cut bread into 10-12, 1-1/2-inches slices; cut a pocket in the side of each.
Fill each with 1 1/2 tablespoons of the cheese mixture.
Beat together eggs, whipping cream, vanilla and nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling.
Cook on lightly greased griddle until both sides are golden brown.
Meanwhile, heat together preserves and juice. To serve, drizzle apricot mixture over hot French toast.
--------------------------------------------------
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
--------------------------------------------------
Gracie Witte’s Mexican Pecan Candy (Missouri)
Ingredients:
2 cups sugar
1 cup milk
2 tablespoons butter
2 tablespoons white corn syrup
1/2 teaspoon salt
1/4 teaspoon soda
1 cup chopped pecans
1 teaspoon vanilla
Preparations:
Mix all ingredients except pecans and vanilla in large saucepan and bring to a boil.
When mixture comes to a boil, add pecans and cook until it reaches 234 degrees or until soft ball when dropped in cold water.
Add vanilla and beat until creamy. Drop by spoonfuls on wax paper.
--------------------------------------------------
QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net
|
|
