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Chef2Chef Recipe Club - Volume 6 Issue 58 - March 24, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Have you ever baked your omelets? Everyone has had a Chuck Roast, but have you ever grilled yours? If you were going to make brownies, would you make them like a pie and would you have a crust? All good questions and proof that good ol' American ingenuity is stronger than ever. Read on! -------------------------------------------------- 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 -------------------------------------------------- William Mcknight's Baked Omelets (Nevada) Ingredients: 2 large eggs 1/2 cup all-purpose flour 1/4 teaspoon salt 1 cup milk 3 tablespoons butter or margarine, divided Preparation: Combine eggs, flour, salt and milk in a medium bowl and beat until smooth. Heat 3 (9-inch) round cake pans at 450° for 5 minutes or until hot. Remove pans from oven and coat with cooking spray. Add 1 tablespoon butter to each pan to coat; rotate pan. Pour batter evenly into pans. Bake at 450° for 7 minutes. Reduce heat to 350° and bake 5 additional minutes or until browned. (Omelet will puff as it bakes and settle as it cools. -------------------------------------------------- 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 -------------------------------------------------- Ray Winston's Grilled Chuck Roast (New Hampshire) Ingredients: 5 to 6 pounds roast (chuck, rib, etc. a blade chuck roast cut 3 inches thick is fine) 1 bottle (5 ounces) soy sauce 1 tablespoon Worcestershire sauce Juice of 1 lemon 1/4 cup brown sugar 1/2 cup bourbon 1 1/2 cups water Preparation: Marinate roast overnight in refrigerator, turning once or twice. Drain meat. Broil over very low coals on a charcoal grill for one hour, turning every 15 minutes, brushing with marinade each time. (Roast will be rare with one hour of cooking.) -------------------------------------------------- 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 -------------------------------------------------- Anna Pointer's Sheer Crustless Brownie Pie (New Jersey) Ingredients: 1 cup sugar 1/2 cup flour 1/4 cup cocoa 1/2 teaspoon baking powder 1/2 cup margarine, softened 2 eggs 1 teaspoon vanilla Pinch of salt 1/2 cup chopped nuts Preparation: Combine first 8 ingredients and beat until well blended. Stir in nuts. Spread batter evenly in a greased 9-inch pie plate. Bake in a preheated 325° oven for 35 to 40 minutes. Pie will puff and then, fall slightly. Serve warm with whipped cream or ice cream. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |