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Chef2Chef Recipe Club - Volume 6 Issue 60 - March 26, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I'd like to thank Cathy Leslie, AKA Chef Cathy for her recipe contributions for this week. If you liked the recipes from America's Best Kitchens, drop by their site and pick up a copy of their CD for over 5000 more just like these. http://html.chef2chef.net/goto.php?id=357 Have a great weekend folks, you deserve it! -------------------------------------------------- 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 -------------------------------------------------- Levon Little's B B Q Ribs In The Oven (North Dakota) Ingredients: 4 pounds spare ribs 5 tablespoons sugar 3 tablespoons honey 1 can chicken broth 3 tablespoons soy sauce 1 tablespoon catsup 1 tablespoon open pit bbq sauce (original flavor) 1 teaspoon salt Simmer the spare ribs for one hour. Skim and drain. Mix the remaining ingredients and pour over ribs in a 9x13 pan. Bake uncovered in a 325 degree oven for three hours. -------------------------------------------------- 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 -------------------------------------------------- Denise Lemonetti's Antipasto Stuffed Strawberries ((Ohio) Ingredients: 24 large fresh strawberries, hulled 1/2 cup soft goat cheese 1 teaspoon chopped fresh mint 24 strips (1/4 inch wide) prosciutto Vinaigrette: 2 tablespoons olive oil 2 teaspoons balsamic vinegar 1 clove garlic, pressed 1/4 teaspoon black pepper 1/4 teaspoon grated lemon zest Garnishes: Shredded spinach, lemon twists, black olives Use a small melon baller to scoop out the center of each strawberry halfway down. Combine the cheese and mint. Stuff each strawberry, then wrap each horizontally with a strip of prosciutto. Combine the ingredients for the vinaigrette. Arrange the strawberries on a spinach lined platter. Drizzle the vinaigrette over the top and garnish the platter with lemon twists and olives. -------------------------------------------------- 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 -------------------------------------------------- Danielle Phair's Lamb In Mint Jelly (Oregon) Ingredients: 1/2 cup fresh mint leaves, chopped 1/2 cup boiling water 2 tablespoons sugar 4 tablespoons white vinegar 2 tablespoons gelatin 3/4 pint hot water 1 teaspoon salt 1/4 teaspoon pepper 8 small tomatoes 2 small onions, thinly sliced 8 gherkins or 4 small cucumbers, sliced 1/2 cup grated raw beetroot 3 cups diced cooked lamb Preparation: Chop mint leaves, add water and sugar. Cool for 30 minutes, add vinegar, gelatin dissolved in hot water, salt and pepper. Stir well, cool and strain mint leaves from liquid. Arrange tomatoes in bottom of mold. Dip onions and gherkins in liquid mint jelly, press to sides of mold. Arrange layers of meat alternately with beetroot and remainder of gherkins, adding liquid jelly to each layer to cover. Chill overnight; unmold on lettuce. Garnish with additional tomato and pickles if desired. -------------------------------------------------- Revolutiontea.com A Revolution in Taste and Quality. Revolution Tea is proud to offer an assortment of the highest quality full-leaf tea crafted to suit the taste of today's palate. Our premium teas are available loose or in the nylon Infuser and Pyramid Tea Bag(TM). These innovative brewing systems combine the convenience of a traditional tea bag with the flavor quality of full-leaf tea, enabling even the most discriminating tea drinker to enjoy loose-leaf tea in a bag. Drink it in(C). http://html.chef2chef.net/goto.php?id=393 -------------------------------------------------- Jean Tarkanian's Moist Peach Cake (South Carolina) Ingredients: 2 cups sliced fresh peaches 1/4 cup sugar 1/4 cup orange juice 1 package yellow cake mix without pudding 1 package instant coconut pudding 1 cup water 4 eggs 1/2 cup salad oil Creamy Peach Icing: 1/2 cup sliced fresh peaches 1 tablespoon sugar 1 tablespoon orange juice 1 package cream cheese (3 ounce) 1 tablespoon butter 1 teaspoon vanilla 2 cups confectioners sugar Preparation: Combine peaches, sugar and orange juice and set aside. In large bowl combine the two pudding mixes. Stir in the water, eggs and salad oil. Beat with electric mixer for 2 minutes at medium speed. Drain peaches. Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan. Arrange peach slices over top and cover with remaining cake batter. Bake in 350 degrees oven until cake tests done (about 35 to 45 minutes). Let cool in pan for 15 minutes before removing to serving platter. When cake has cooled, completely frost with Cream Peach Icing. Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine the cream cheese, butter, vanilla and confectioners sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled peach cake. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |