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The Recipe Link - TALK TKL - 9-24-97
Assorted Recipes - Part 1 (of 2)

Hassenpfeffer
Cauliflower Latkes
Peanut butter fudge
Cheese-Garlic Biscuits(As Served At Red Lobster)
Cape Fear Crab Cakes With Lemon Dill Sauce
Roast Duck Breast with Molasses Whiskey Glaze
Cheese Biscuits From Red Lobster
Milk Choc Amaretto Cheesecake
Roast Pork loin with Mustard, Lemon and Artichoke
Mussels
Red Lobster Cheese Bisquits
Pork Tenderloin with Apple and Red Chile Chutney
Pork Loin with Apricot-Rosemary Sauce
Pineapple Mustard BBQ Baby Back Ribs
Medallions of Pork (in Mushroom Beer Sauce)
Sweet Potato Biscuits 3
Chocolate Almond Mousse
Hazelnut Pork (in Port Wine Sauce)
Trattoria Frittata
Steamer's Sweet Potato Biscuits (from MD Eastern Shore)
One of my favorite relishes

Betsy, NY (07:39:30 am) :

Title: HASSENPFEFFER #1
Categories: Meats, Ethnic, Alcohol
Yield: 4 servings

-JUDI M. PHELPS (G.PHELPS1)
1 Young rabbit
1/2 c Wine vinegar
2 cl Garlic; sliced
1 Bay leaf
2 ts Salt; optional
1/2 ts Freshly ground black pepper
6 tb Olive oil
2 sl Bacon; diced
1 1/2 c Onions; sliced
1 tb Flour
1 Bottle dry red wine
1 tb Unsweetened chocolate;grated
24 sm White onions
French or Italian bread;
-sauteed and sliced

Have the rabbit disjointed and cleaned. Pour boiling water over it,
scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar,
garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil.
Add the rabbit and marinate in the refrigerator for 48 hours. Drain.

Put the bacon in a Dutch oven and cook until lightly browned. Add the
sliced onions and cook until golden.
Blend in flour and add rabbit. Cook 10 minutes turning the pieces several
times. Add the wine, bring to a boil, and stir in the chocolate. Cover and
cook over low heat 1-1/2 hours or until tender; add salt and pepper to
taste after 1 hour. While the rabbit is cooking, saute the white onions in
the remaining oil until golden. Arrange the rabbit on a hot platter with
the sauteed onions and bread around it. Serve with noodles.

Source: The Complete Round the World Meat Cookbook.
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Betsy, NY (1:09:37 pm) :
Crackers - could this be close?

Cauliflower Latkes

2 cups cauliflower -- cooked
2 tablespoons matzo meal
2 eggs
salt and pepper

Chop cauliflower. Combine with rest. Form into pattties, and fry.

Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL

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Barb (4:06:53 pm) : Persia,
I use this recipe for peanut butter
fudge. It is Fantasy Fudge found on
the back of the Kraft Marshmallow
Creme jar only I use Reeces Peanut-
Butter Chips. The package is less
ounces but it works fine.
Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz package semi-sweet choc
chips (Reeces P.Butter chips)
1 7-oz jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 tsp vanilla

Combine sugar, margarine and milk
in heavy saucepan; bring to a full
rolling boil, stirring constantly.
Continue boiling 5 minutes over
medium heat, stirring constantly
to prevent scorching. Remove from
heat; stir in chocolate (peanut
butter) chips until melted. Add
marshmallow creme, nuts and vanilla.
Beat until well blended. Pour into
buttered 13X9 inch pan. Cool at
room temperature, cut into squares.

The small jar of Marshmallow Creme
usually has the times etc. to make
this in the microwave. I usually
make it in the microwave as it
won't scorch on the bottom.

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Betsy, NY (9:29:24 pm) :
From: FreeBananas@cup.portal.com (Khaled Kal Marchi)
Newsgroups: rec.food.cooking

CHEESE-GARLIC BISCUITS(As served at Red Lobster)

Heat oven to 450 deg.
2 cups Bisquick Baking Mix
2/3 cup Milk
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup margarine or butter, melted
1/4 tsp. garlic powder

Mix baking mix, milk and cheese until soft dough forms; beat
vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic
powder; brush over warm biscuits before removing from cookie sheet. Serve
warm.

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Cora, NC (9:29:52 pm) : This recipe is from one of my favorite cookbooks.

CAPE FEAR CRAB CAKES WITH LEMON DILL SAUCE
(Dining By Fireflies - Charlotte Junior League ISBN 0-9613214-1-5 PHONE
704-375-3463)

3 T. butter
1 green onion, finely chopped
1 clove garlic, pressed
2 T. red bell pepper, finely chopped
cayenne pepper to taste
3 T. heavy cream
1 T. Dijon mustard
1 egg, beaten
1 t. fresh basil, minced
1 t. fresh parsley, minced
1 c. bread crumbs
1 lb. fresh lump crab meat, picked over and cleaned
1/4 c. Parmesan cheese
2 T. oil

Melt 1 T. butter in large skillet and saute onion, garlic, and red pepper
until wilted (about 2 mins.) Add cayenne, cream, and Dijon mustard. Cool
slightly. Add beaten egg, basil, parsley, 1/2 c. bread crumbs, and crab
meat. Mix lightly. Mold into 16 two-inch wide patties.

Combine 1/2 c. remaining bread crumbs and cheese in shallow dish. Roll
patties in crumb and cheese mixture. Chill at least 1 hr. (Can be made early
in day.)

Combine oil and remaining 2 T. butter over moderate heat in large skillet.
Saute crab cakes 3 mins. on each side. Serve with Lemon Dill Sauce.

LEMON DILL SAUCE

3/4 c. mayonnaise
1/2 c. buttermilk
2 T. fresh dill, chopped
1 T. parsley, minced
2 t. fresh lemon juice
1 T. lemon peel, grated
1 clove garlic, pressed

Combine all ingredients in medium bowl. Chill until mixture thickens. Serve
over Cape Fear Crab Cakes.

Serves 8.

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Bill, DC (9:31:25 pm) : This was my carved item tonight. Like Butter!

* Exported from MasterCook *

Roast Duck Breast with Molasses Whiskey Glaze

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game And Fowl Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons brown sugar
1 1/2 tablespoons molasses
3 tablespoons bourbon
3 tablespoons soy sauce
1 1/2 teaspoons worcestershire sauce
3 tablespoons dijon mustard
3/8 teaspoon black pepper
1 1/2 pounds duck breast

In a bowl, combine sugar, molasses, bourbon, soy and worcestershire. Shith a
whire whisk, mix the ingredients until the sugar has dissolved.

Add the mustard and pepper and whisk until smooth.

Season duck breast with salt and pepper and brush with the glaze. Allow to
marinate overnight on sheet pans.

Sear breasts on a hot griddle until skin is crispy. Finish a preheated oven
until the duck breast reach an internal temperture of 120 degrees, basting
frequently.

Carve tableside.

- - - - - - - - - - - - - - - - - -

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Brenda, SC (9:33:17 pm) : CHEESE BISCUITS FROM RED LOBSTER

2 cups self-rising buttermilk baking mix (Bisquick)
2/3 cup milk
1/2 cup grated cheese (sharp or medium)

Mix and stir with wooden spoon. Drop by heaping tablespoonfuls onto
ungreased baking sheet. Bake at 450 degrees. While hot on the pan, brush
tops with melted margarine/butter and you may add 1/4 teasp. garlic powder
to this. These have a wonderful, delicate crust.
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Souzana (9:33:29 pm) : I will try to post a local recipe from a VA author -
Karla Seidita from Fredericksburg, VA - it is from her book Just Desserts

Recipe Name: MILK CHOC AMARETTO CH/CAKE(US)
Category: CHEESECAKES
Serves: 12

BASE CRUST -- see below
2 Ounces Milk Chocolate Chips
1 1/2 lbs Cream Cheese -- softened
1 1/4 Cups White Sugar
2 teaspn CornFlour/Starch
2 teaspns Pure Almond essence
1 tables Amaretto/Rum/Cognac
1 teaspoo Mocha Suisse / Drinking Choc P
1/2 teaspn Pure vanilla essence
1 XL Egg

This is a Cheesecake Cousin
PreHeat Oven 350 deg F / 180 deg C. Take a 7"/18cm or 8"/20cm
cake pan whose sides are at least 2"/5 cm high. Cut 2 rounds of foil or wax
paper to fit inside bottom of cake tin (this cake sticks very easily) .
Re Base Crust - use cake crumbs
For 7"pan - use 2oz
For 8"pan - use 3 oz
Use cake crumbs from your favourite plain cake recipe/pound cake (made with
sugar, butter, flour, eggs, vanilla - not angel food type) This sort of
plain cake keeps for a couple of weeks in an airtight container - so I
usually use a favourite recipe and pour half the mixture into one baking
pan, & then add nuts etc to the other half and bake in a second pan for
immediate teatime use - killing two birds with one stone! Don't use the
graham cracker/digestives sort of base, you ruin the taste, especially when
it's frozen and this cake freezes very well. Also don't use an airy bought
cake which generally had too much baking powder in it, So take crumbs from
such a cake, crumble them up and press into the bottom of cake pan as above.

Melt the choc chips in a bowl in the Microwave - HIGH for 2 -3 mins and then
stir.
Beat together the cream cheese and the sugar in food processor or mixer
until well mixed, then add the Cornflour and vanilla and almond extract and
rum and Mocha Suisse or Drinking Choc. Powder and the melted Choc chips and
zap in a Food Processor or beat for several minutes in mixer until well
combined. Then add in Egg and mix only until incorporated. Pour mixture on
top of Cake Crumb Base, smooth off top and cook for 28-30 mins in the
preheated oven. Cool in pan on rack and after 5 mins loosen sides with a
knife. Don't worry if centre sinks slightly. Refrigerate overnight and then
make sure sides are well loosened and cover top with cling film and invert
onto plate or board - remove foil or wax paper from bottom, and turn back
the right way up. This cake freezes very well, so wrap well with several
layers and freeze. Before serving, grate some chocolate or chopped toffee
bars on top.
To serve, defrost 30 - 60 minutes and cover top with grated chocolate curls,
chopped toffee bar or whatever
This is very rich.

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Bill, DC (9:35:17 pm) : For who was looking for a nice roast pork dish. I
don't remember who. This one turned out nice.

* Exported from MasterCook *

Roast Pork loin with Mustard, Lemon and Artichoke

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds pork loin -- trimmed
1/2 cup white wine
1 clove garlic -- slivered
to taste salt and black pepper
1/4 teaspoon thyme -- fresh chopped
Sauce
2 tablespoons dijon mustard
3 tablespoons boiling water
3/8 cup olive oil
to taste black pepper
1 teaspoon lemon juice
6 ounces artichoke hearts -- chopped
1 tablespoon fresh parsley -- chopped for garnish

Preheat the oven to 350 degrees.

Place the pork loins on racks in roasting pans. Rub the roast with the white
wine and thyme. With the tip of a knife, cut slits into the loin and insert
the galic slivers. Season roasts lightly with kosher salt and ground black
pepper.

Set the loins into the oven. Roast the loins basting every 20-30 minutes
with the pan juices. Roast until an internal temperature of 150 degrees is
obtained.

Allow roasts to rest briefly before carving. Slice about 1/4 inch thick and
layer into 2 inch hotel pans.

To make the sauce:

Place the mustard into a bowl. Gradually add the boiling water, beating
constantly, until all the water has been incorporated.

In a slow steady stream, add the oil, whisking contantly until all the oil
has been added and the sauce is creamy.

Stir in the pepper and lemon juice, mixing well.

Add the chopped artichoke hearts and stir to blend. Top the loin with the
sauce as it goes out and garnish with chopped parsley.

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Barbara,Me (9:36:24 pm) : Mussels
Clean and beard mussels
Chop garlic and onion to taste and saute
in a little olive oil until wilted. Add
mussels and a bottle of white wine to the pan and cover. When wine comes to
a
boil steam for about 5 mins shaking pan
occ. The absolute best way to cook and eat mussels.
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Velma TN (9:37:51 pm) :

Red Lobster Cheese Bisquits

2 C. flour
3 tsp. baking powder
1 tsp. salt
1/2 C. Crisco
2/3 C. buttermilk
1 tsp. garlic powder
1 C. sharp american cheese - grated

Preheat oven to 425 degrees. Sift dry ingredients together. Add 1/2 of
grated cheese to Crisco, and mix well then cut the
shortening into the dry ingredients. Mix everything in until it becomes
coarse. Add buttermilk, and mix until it becomes uniform.
Drop bisquits into greased muffin tins. This will make about 12 or so. When
you have completed this sprinkle over the rest of
the cheese, a little extra garlic powder, and some dried parsley. Bake for
12 - 15 minutes. When done remove from oven, and
brush on a little butter. Serve while still war
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Bill, DC (9:38:16 pm) : Here is another pork dish. It is a little fiery, but
you can tone it down with less chiles.

* Exported from MasterCook *

Pork Tenderloin with Apple and Red Chile Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Apple and Red Chile Chutney
3 each granny Smith apple, peeled -- cored and chopped
3 each red chile peppers -- seeded and chopped
3/8 cup brown sugar
1/4 cup cider vinegar
2 1/4 teaspoons garlic -- minced
3/4 cup water
2 1/4 teaspoons fresh oregano
3/8 cup pine nuts -- toasted
1 1/2 pounds pork tenderloin -- trimmed

Baste
1 1/2 cups apple cider vinegar
2 1/4 tablespoons brown sugar
1 1/2 tablespoons red chile powder

Marinade
3/8 cup sugar
1 tablespoon salt
2 1/4 teaspoons dried thyme
1 1/8 teaspoons ground cumin
2 1/4 teaspoons bay leaf -- crushed
3/4 teaspoon cracked black pepper
3/4 teaspoon dry oregano
2 1/4 each jalapenos -- halved
3/8 teaspoon allspice
3 whole cloves
3/4 stick cinnamon
1 1/8 quarts water

To prepare the marinade, mix the ingredients together, add the pork and
marinate overnight.

To prepare the chutney, place the roughly chopped apples and red chiles in a
heavy sauce pan with sugar, vinegar, garlic, and water. Cook utnil apples
are tender. Stir in fresh oregano, and add the pinenuts. Allow to cool and
refrigerate.

Remove the pork from the marinade. Combine the ingredients for the "Baste",
Grill the pork tenderloins over a medium hot fire for 7-10 minutes, Basting
frequently. Slice pork tenders on an angle. Garnish with Chutney and Serve.

- - - - - - - - - - - - - - - - - -

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Candy,VA (9:42:23 pm) : Pork Loin with Apricot-Rosemary Sauce
1 5 pound pork loin, boned & rolled
2 T oil
2 T Italian olive oil
20 white peppercorns
1 bay leaf
1 clove garlic, chopped
2 T apricot flavored Brandy
1/4 c dry Vermouth
2 T fresh lemon juice
1 T crushed rosemary
........................................
2 c chicken stock
2 T arrowroot
2 t crushed rosemary
2 tsp minced garlic
3 T apricot puree (strained apricot jam
Marinate pork in mix ofoils, spices & flavoring up to 24 hours.Remove meat
from marinade and place on bones in roasting pan. Pour remaining marinade
over meat and roast in 350 ovenfor 2 hours or till internal temperature is
180 degrees. Measure 1/4 c pork drippings into saucepan. Add chicken stock
and skimmed pan juices. Blend in arrowroot, rosemary & garlic. Add apricot
puree & simmer 3 minutes. Strain & serve with meat. Serves 8-12.
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Bill, DC (9:46:59 pm) : Here is another winner with pork.

* Exported from MasterCook *

Pineapple Mustard BBQ Baby Back Ribs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds baby back ribs
1/4 teaspoon salt
1 1/2 dashes white pepper

as needed chicken stock
1/2 cup pineapple juice concentrate
1 1/8 teaspoons soy sauce
1 1/8 teaspoons dijon mustard
3/4 teaspoon tabasco sauce

Preheat oven to 375 degrees. Lay racks of ribs out onto sheet pans in single
layers and sprinkle lightly with salt and pepper. Bake for about 1 hour and
20 minutes or until the ribs are tender. Cool ribs to room temperature.

Degrease pans with chicken stock to remove add flavor for the sauce.

Pour into a pot and bring to a boil. Reduce to about 3 cups for every 48
portions. Transfer to a bowl. Mix in the pineapple juice concentrate, soy
sauce, dijon mustard and tabasco.

(The recipe can be produced 1 day ahead up to this point.)

Prepare the barbecue. Cut ribs into 2's and 3's. Grill until crisp and
brown, brushing frequently with the glaze.

- - - - - - - - - - - - - - - - - -

NOTES : Glaze can be thickened with cornstarch and water if necessary.

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Candy,VA (9:48:20 pm) :
Medallions of Pork (in Mushroom Beer Sauce)
2 pork tenderloins, trimmed
1/2 c flour
2 T butter
.........................................
1/2 c chopped green onions
2 garlic cloves, minced
1 c sliced mushrooms
1/2 t dried thyme
s & p to taste
fresh minced parsley
...................................
1 cup beer
..................................
1/2 c half & half
Cut each tenderloin into three pieces. Pound each piece flat. Lightly bread
the medallions with flour. Saute in the butter. When browned on the first
side, turn and add the vegetables & seasonings. Drain off excess butter. Add
beer & simmer till pork is cooked through and veggies are tender. Add half
and half & simmer until blended. Serves 3.
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Betsy, NY (9:49:47 pm) :
Since I'm in my biscuit files...

Title: Sweet Potato Biscuits 3
Categories: Quickbreads, Vegetarian
Yield: 16 servings

MMMMM-----------------------MARK SATTERLY----------------------------
1 1/4 c Whole wheat flour
1/2 c Unbleached white flour
2 ts Baking powder
1/2 ts Salt
3 tb Margarine
1/3 c Apple juice
1 c Well mashed, cooked sweet potato
3 tb Honey
1/3 c Finely chopped walnuts or pecans

Preheat oven to 425F.

In a mixing bowl, sift together the flours, baking powder & salt.
Work in the margarine till the mixture resembles coarse breadcrumbs.
Add apple juice, potato, honey & nuts & work till it resembles a soft
dough.

Turn dough out onto a well-floured board & knead enough extra flour
to make the dough lose its stickiness. With floured hands, divide
dough into 16 equal parts. Shape into small balls & arrange on a
lightly oiled cookie sheet, patting them down a bit to flatten them.
Bake for 12 to 15 minutes. Serve hot with Creamy Mushroom Soup.

Nava Atlas, "Vegetarian Celebrations" From: Mark Satterly

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Risa G., NJ (9:56:57 pm) : This is not another biscuit recipe. Just a yummy
dessert from www.aeb.org (american egg board):

CHOCOLATE ALMOND MOUSSE
8 servings

3/4 cup milk
4 eggs
1/4 cup sugar
1 pkg (6 oz.) semi-sweet chocolate pieces
1 teaspoon vanilla
1/2 teaspoon almond extract
2 to 3 tbsp. slivered almonds
In medium saucepan, stir together milk, eggs and sugar until thoroughly
blended. Cook over low heat, stirring constantly, until mixture is thick
enough to coat a metal spoon with a thin film and reaches at least 160ƒF.
Remove from heat. Stir in chocolate and flavorings until chocolate is
melted. Spoon into 8 pot de creme cups or 1/4-cup dessert dishes. Sprinkle
with almonds. Refrigerate several hours or overnight.

MICROWAVE: In small bowl, stir together eggs and sugar until thoroughly
blended. In 1-cup liquid measure, cook milk on full power until bubbles form
at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power,
stirring every minute, until mixture is thick enough to coat a metal spoon
with a thin film and reaches at least 160ƒF., about 3 to 4 minutes. Continue
as above.
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Candy,VA (10:01:54 pm) :
Hazelnut Pork (in Port Wine Sauce)
2 eggs
1/2 c milk
Hazelnuts, finely ground
1 c flour
8 boneless pork loin medallions
.....................................
1 cup Port wine
1 shallot minced
1/4 c wine vinegar
1 c heavy cream
1 c butter
In medium bowl blend the eggs and milk. Place the ground nuts in a separate
bowl & the flour in 3rd bowl. Dredge the pork in flour then into egg mix.
Bread the meat in the nuts, pressing them onto meat firmly. In a large saute
pan, melt little butter. Place the pork i pan and brown one side. Turn over
and put pan in 375 degree oven for 10 minutes.
To make port wine sauce, in small pan place Port wine, shallot and wine
vinegar. Bring to boil & reduce by 3/4. Add the cream. Return to boil &
reduce again. Cut 1 c butter into small chips. Reduce heat to low. Slow add
butter blend with a whip as they melt. Be careful to start slowly with only
1 or 2 pieces & add rest gradually. (to prevent separation) Remove sauce and
serve with the pork. Serves 8
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Risa G., NJ (10:02:18 pm) : This is another from that same site. I have made
something similar in the past:

TRATTORIA FRITTATA
6 to 8 servings

8 ounces bulk Italian sausage
1 cup chopped green pepper
1 teaspoon fennel seed
8 eggs
1/2 cup (4 oz.) part-skim ricotta cheese
1 teaspoon garlic powder
1 small tomato, thinly sliced
1/4 cup (1 oz.) shredded part-skim mozzarella cheese

In 10-inch omelet pan or skillet with ovenproof handle+ over medium heat,
cook sausage, green
pepper and fennel seed, stirring to break sausage apart, until sausage is
browned, about 3 to 5
minutes. Drain well. Return to pan.

In medium bowl, beat together eggs, ricotta cheese and garlic powder until
blended. Pour into pan
over sausage mixture. Cover. Cook over medium heat until eggs are almost
set, about 8 to 10
minutes. Top with tomato slices. Sprinkle with mozzarella cheese. Broil
about 6 inches from heat
until cheese is melted, about 1 to 2 minutes. Cut into wedges and serve from
pan or slide from pan
onto serving platter.

+To make handle ovenproof, wrap completely with aluminum foil.
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Crabby, VA (10:05:04 pm) :
Steamer's Sweet Potato Biscuits (from MD Eastern Shore)

2 cups Sweet Potatoes (mashed)
1/2 c. sugar
1/4 c. Margarine
2 1/2 c. Bisquick

Mix melter butter and sugar and sweet potatoes. Add Bisquick, mixing
together thoroughly. Knead lightly and pat out on floured board. Make 2 oz.
biscuits. Grease baking pan and bake at 400 degrees until done. (apporx.
15-20 min).

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Candy,VA (10:08:31 pm) : One of my favorite relishes:
Equal parts of:
chopped stuffed green olives
chopped dill pickle
.......................................
1 T minced onion
mayo to moisten
Good on baked potatoes, hamburgers or as a table relish. Stratford Hall
serves it on all their tables.
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END OF FILE - Part 2 (of 2)

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