In Reply to:

Spicy Chinese Riblets - page 59 of Great Good Food by Julee Rosso
I'm not sure if I could just pick one favorite but this one is repeated over & over in my kitchen & my daughters also.

In Reply to:

This is a bit like Coconut Chiffon Pie. I've never seen a recipe like it.

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Hi, I guess mine would be "Chocolate Potato Cake" from the " River Song
Lodge Cookbook" by Kirsten Dixon (1993)..(.The Shrimp and Crab Cakes
are very good too!) Patty ps I made that Maple Walnut Pie and it
IS VERY Delicious!!

In Reply to:

from the Moosewood cookbooks....

The Moosewood Cookbook:

Baked Samosas (yum!)
Jicama, Orange and Fennel Salad (drool!)
Old Fashioned Bread Pudding (I hate bread pud, but the 'flip side' loves it)
Satyamma's Famous Cauliflower Curry (I don't always follow it EXACTLY, tho...)
Polenta Pie
Spanikopita (flip side fave, again)
Broccoli Strudel
haven't tried the cauliflower marranca yet, but planning to....

there are some others, but can't think of them just yet...

Enchanted Broccoli Forest

Poached Eggs on a Bed of Vegetables (divine....hmmm....tonight?)
Basic Quiche instructions (swear by em!)
some of the salads and quickbreads (can't remember which, my mind is a sieve)

Moosewood Low fat

Applesauce Cranberry Muffins (drooling on my keyboard)
Black Bean Chilequile (sooo good...sooo easy....low fat!)
Honey Mustard Garlic salad dressing (i've posted it here somewhere...)
Vegetable Filo Roll Extravaganza (rave reviews!)
Fish Tagine with Chermoulla
Vanilla Cream

(I've only had this one for a short time, so I've not tried as many as I'd like...it's probably the BEST, though...especially if you like garlic!)

that's a start, anyway!

BAKED Samosas
From The Moosewood Cookbook by Mollie Katzen

Makes about 15 or 16 pastries - enough for 6 - 8 people

These can be fried if you prefer, but baking is more healthful, and pretty darn tasty!

Dough:
2 1/2 cups flour
1/2 tsp salt
1 cup buttermilk or yogurt
extra flour, as needed

Combine flour and salt. Make a well in centre; add buttermilk. Mix first with a spoon, then by hand to make a smooth dough. Add extra flour if needed to keep it from getting sticky. Knead in the bowl for about 5 min, adding flour if needed. Dough is quite soft. Cover tightly and chill until you are ready to assemble the samosas.

Filling:
2 large potatoes (fist sized)
1 Tbsp butter
1 cup minced onion
2 cloves garlic, minced
1 Tbsp grated fresh ginger root
1 tsp mustard seeds
1 tsp ground coriander
3/4 tsp salt
1 1/2 cups green peas (frozen and thawed is fine)
2 Tbsp lemon juice
cayenne pepper to taste

Peel potatoes and cut into 1 inch pieces. Boil until quite soft in salted water. Drain and transfer to med-sized bowl. Mash and set aside.

Melt butter in heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over med heat about 8 to 10 min, or until the onions are quite soft. Add this to the potatoes, along with the remaining ingredients. Mix well, but try to avoid smashing the peas. Cool at least 15 min before proceding.

Baking:

Preheat the oven to 450F. Generously oil a baking sheet.

Keep a small container of flour, a fork, a small bowl of water and a pastry brush close at hand. Flour the working surface and one by one, roll 1 inch balls of dough into 5 inch circles, using a rolling pin.

Place approximately 1 1/2 Tbsp of filling in the centre of each circle (be generous) and brush the rim of the circle with water. Fold over like a turnover and fold edges together to create a small 'hem'. Crimp firmly with fork.

Place filled samosas on baking sheet. Brush the tops with more oil. Bake 15 min at 425F, then reduce heat to 375F. For maximum crispness, turn over when oven is turned down.

(NOTE: I find that the samosas generate a lot of steam...and create big messy pockets that all the filling falls out of!...best if you prick them with a fork before baking!)

While they are baking, prepare the dipping sauce.

1/2 cup cider vinegar
1/2 cup water
3 Tbsp brown sugar
1 clove garlic, minced
1 tsp salt

Combine all ingred in a small saucepan and stir until sugar dissolves. Heat to boiling, then simmer uncovered for about 10 min. It should reduce slightly.

Serve sauce warm or at room temp.

Samosas should be served within 15 min of baking or they will soften. (If this happens, I brush lightly with oil and bake for about 5 min until they crisp up again - in fact, if I'm bringing these to a potluck I underbake slightly.)

Serve the sauce in individual saucers that the diners hold under their chins to catch the drips.

Great served with chutney, too.

(NOTE: These can be made in advance and stored on a heavily floured tray, dusted with more flour and tightly covered. They can be frozen or kept in the fridge. Let them stand 15 min before oiling and baking.)

will post the filo roll too...separately!

Vegetable Filo Roll Extravaganza

From Moosewood Restaurant: Low Fat Favorites

Serves 8

FILLING:
1 cup chopped onions
1 cup peeled and julienned carrots
1 cup thinly sliced red bell peppers
1 cup julienned yellow squash or zucchini
2 cups sliced mushrooms (about 7 ounces)
1/4 tsp dried tarragon
1 Tbsp chopped fresh basil (or 1 tsp dried, but fresh is way better!)
salt and black pepper to taste

CRUMBS:
1 cup whole wheat bread crumbs
2 garlic cloves, pressed or minced
2 Tbsp finely grated Parmesan cheese

FILO:
1 Tbsp olive oil
1 Tbsp butter
12 sheets filo dough (1/3 pkg)
1 Tbsp fennel, poppy or sesame seeds

In a covered nonstick saucepan, prepped with cooking spray, saute onions on med heat for 5 min. Add carrots, cover and cook 5 min. Stir in peppers and squash, cover and cook 1 min. Add mushrooms, tarragon and basil; cook until mushrooms release their juices and become tender, 5 - 10 min. Drain and season with salt and pepper.

Combine the crumb ingredients in a bowl.

Melt together the oil and butter over low heat (I nuke it).

Prepare a baking sheet with cooking spray.

Preheat oven to 350F.

Place bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush handy. Work quickly, in a draft free setting, because unoiled filo becomes brittle when exposed to the air. Unfold the stack of filo sheets when ready.

ASSEMBLY: Stack 3 sheets filo on baking sheet. Lightly brush with oil mixture. Sprinkle with about 1/4 crumbs. Repeat the layers until completely used.

Spread the vegies evenly on the filo stack within 1 inch of all four edges. Starting at one of the long edges, roll up, jelly-roll style, and turn seam side down on tray. Tuck in pastry ends. Brush with remaining butter mixture and sprinkle with seeds.

Bake for 30 - 40 min, until golden and puffed.

Serve hot or warm, but it should be served within 1/2 hour of baking, or it starts to sog out!

Yummmmmmm

In Reply to:

She is from Vancouver B.C. and has written several cookbooks and now has a
restaurant too. her recipes are always good. This is really makes a
wonderful buffet dish.

* Exported from MasterCook *

Paella

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish - Seafood Main Meals
Make Ahead Freeze Ahead

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c. olive oil
2 boneless chicken breasts cubed 1"
1/2 lb. chorizo -- or pork sausage 1"
cubes
1 lb. boneless pork -- 1" cubes
1 lrg. onion -- finely chopped
1 gr. pepper -- thin strips
1/4 lb. mushrooms -- sliced
2 clv. garlic -- crushed
1/4 tsp. saffron powder
1 pinch oregano -- s & p
3 c. long grain rice (uncle Bens)
8 c. chicken stock (3 cans+2cans water+)
1/4 c. brandy
1/2 lb. snapper or halibut cubed and OR
1/2 lb. scallops
1/2 lb. raw prawns -- peeled or sm.
shrimp
1 1/2 c. frozen peas
2 med. tomatoes -- peeled and cubed
12 clams in the shell
crab claws if available

Early in the morning or the night before, heat olive oil in a pan, saute the chicken, sausage and pork until golden. Set aside. Then saute onions, green peppers and mushrooms, adding more oil if necessary. Add garlic, saffron, oregano and rice and stir for about 5 min. Blend with the meats and refrigerate. Half an hour before guests arrive, heat oven to 400 deg. Add stock, brandy and fish or scallops to the meat and rice mixture in your large pan; (I use an electric wok) Use a large oven proof skillet or shallow open pan. Bring to a boil, cover with foil and put into the oven. Bake about 20 min., stir slightly every 5 min. Then add the prawns or shrimp, stir slightly. Add the peas and tomatoes arrange the clams and crab claws on top. Bake another 5 - 10 min or until the praws are cooked and the clams open and the stock is just about all absorbed. Do no overcook this should be moist. Add more stock if needed.
I have frozen leftovers, so think this could be made ahead, to the point just before adding the shrimp and prawns, then thawing later and continuing. Spice Islands has saffron, this dish HAS to have it. Wonderful! 8-10

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NOTES : If you like seafood, this is to-die-for!

In Reply to:

The reason I bought the book was for this recipe. It can be made without milk and it's heavenly if you like potato soup.

However, there are too many recipes that I go back to again and again to really make this decision. I do love the responses and thanks for starting this.

The other book that I constantly go back to is "The Only Texas Cookbook" by Linda West Eckhardt. There is a Hearty Beef Brisket recipe in there that is so good you'll wonder why you ever tried to make one on the grill. Every recipe that I've tried from that book is excellent. Here is the recipe for that and for baked beans that I use over and over again and have been doing so for 30 years. It's not from a cookbook, but a classmate's mother.

* Exported from MasterCook *

Hearty Oven Brisket

Recipe By : Linda West Eckhardt "The Only Texas Cookbook"
Serving Size : 20 Preparation Time :48:00
Categories : Beef Brisket
Main Dish Meats
Roast Texas Fare
Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8-10 lb Brisket
1/4 cup dry red wine
1 Tablespoon molasses
1/4 cup soy sauce
1 teaspoon peppercorns
1 Tablespoon salt
5 cloves garlic
2 medium onions -- finely chopped
2 stalks celery -- finely chopped
Coarsely ground pepper

"Cooking a brisket recalls an elementary law of physics. What happens to water at 212 deg. F.? It boils away. By cooking a brisket at 200 deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed -- a good method is to use what is called a drugstore wrap. here's what you do.
You'll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now lift the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This leaves only the ends. Fold these like you would a birthday present -- into a kit shape -- and then fold them under the meat. This is what is known as a drugstore wrap. When you are finished the foil should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process.
When I cook this brisket, I do the whole thing after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming."

Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy-duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg. F. oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches.

This is the best brisket recipe I've ever found. I always get raves on it. So easy, so good.

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NOTES : Best brisket recipe I've ever found. Copied her notes from the beginning. ****

* Exported from MasterCook *

Baldwin Baked Beans

Recipe By : Mrs. Baldwin
Serving Size : 9 Preparation Time :0:00
Categories : American Beans
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1 lb. cans good baked beans (Morton's preferred)
1 1/2 cups dark brown sugar
2 teaspoons dry mustard
1 cup ketchup
6 to 8 slices bacon -- cut in 1" pieces

Drain the beans slightly if they seem to soupy.

Mix all ingredients together, excluding the beans. Add mixed ingredients to the beans. Bake uncovered at 325-deg. F. for 15 minutes. Cover and bake 4 to 6 hours.

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Serving Ideas : Hot dogs, barbeques

NOTES : These beans were always served at my class parties. We used to have a party each year at the end of school. Mrs. Baldwin always made the beans to go with the hot dogs.

In Reply to:

Here goes the final cut

Papa Rossi's secrets of Italian Cooking Bennett * Rossi
Alfredo Viazzi's Cucina e Nostalgia
Alfredo Viazzi's Italian Cooking
Master Chefs series
The Victory Garden Cookbook Marian Morash
James Beard's Menus for Entertaining
Mastering the Art of French Cooking Volumes One and Two
Thyme in a bottle Ingrad Croce
Anything from Jacques Pepin
Buffets St.Laurent,jr * Holden
and, and, and,
This was a hard thing to do. I feel like I left most of the kids at home. But it was fun. Thanks Janet.
Barbara