May 13th, 2007 by alice
Tags: Caramel, Coffee, Espresso, Syrup, Vanilla
INGREDIENTS
- 2cupssugar
- 1/4cup packeddark brown sugar
- 2cupshot water(from your tap)
- 2vanilla beans
- 6teaspoonsvanilla extract
- 6teaspoonscaramel extract
DIRECTIONS
- Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
- Put the scrapings and the outer beans in a sauce pan.
- Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
- Turn heat up to medium for a few more minutes (3-5) stirring constantly.
- Do not boil.
- Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
- This is to remove the bean skins and any sediment.
- Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.
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May 13th, 2007 by alice
Tags: Balls, Cheese, Malaidian, Milk, Ras
INGREDIENTS
- 7 1/2cupsmilk
- 1cupsugar
- 1teaspoongreen cardamoms
- 1teaspoonsaffron
- 1 1/2cupscottage cheese
- 3/4cupall-purpose flour
- 1teaspoonrose wateror kewra essence
- 3-5 shelledpistachio nuts
DIRECTIONS
- Put the milk into a large pan with the sugar.
- Crush the cardamoms and add to the pan with the saffron.
- Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
- Turn the heat down as low as possible under the pan.
- Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
- Flatten each one slightly and drop them into the pan of milk.
- Simmer for 10 to 15 minutes.
- Remove the pan from the heat and carefully transfer into a serving bowl.
- Cool completely, then stir in the rosewater or kewra essence.
- Chill.
- Just before serving, chop the pistacchio nuts and sprinkle over the top.
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May 13th, 2007 by alice
Tags: Cajun, Seafood, Stew
INGREDIENTS
- 1teaspoonolive oil
- 1lbhot Italian sausage
- 1lbwhite fish fillets, cut into 1 inch pieces(haddock, perch, etc.)
- 1lbsea scallops
- 1lbshrimp(approx 30/lb, peeled & deviened)
- 2red bell peppers, chopped(small pieces)
- 2stalkscelery, chopped(small pieces)
- 1largeonion, chopped(small pieces)
- 1tablespoonbasil leaves, crushed
- 1tablespoonoregano leaves, crushed
- 2-3clovesgarlic, crushed
- 4 (15 ounce)cansdiced tomatoes
DIRECTIONS
- Heat oil in large stock pot.
- Add sausage and cook until browned.
- Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
- Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
- Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
- Serve over fettucini or w/ fresh sourdough bread.
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May 13th, 2007 by alice
Tags: Flowerpot, Parfait
INGREDIENTS
- 1 (8 ounce)containerberry yogurt or soy yogurt(strawberry, raspberry, etc.)
- 2cupsfresh strawberries, sliced
- 1banana, sliced
- 4tablespoonsgranola cereal
DIRECTIONS
- Line 4 terra cotta pots with foil muffin cups.
- Spoon in ingredients, alternating berries and banana between yogurt.
- Top with granola.
- Note: If you use soy yogurt the parfaits are dairy-free!
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May 13th, 2007 by alice
Tags: Brownies, Fat, Free
INGREDIENTS
- 3/4cupflour
- 6tablespoonscocoa powder
- 3/4cupsugar
- 1/4teaspoonsalt
- 1/3cupunsweetened applesauce
- 3egg whites
- 1teaspoonvanilla
- 1/4cup choppedwalnuts (optional)
DIRECTIONS
- Combine the flour, cocoa, sugar, salt, stir to mix.
- Stir in the applesauce, vanilla, egg whites.
- Fold in the nuts if desired.
- Spray an 8 x 8 pan with cooking spray, spread the batter evenly in the pan, and bake in a preheated 325 oven for 23-25 minutes, or until the edges are firm and the center almost set.
- Cool to room temp, cut into squares and eat.
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