posted October 03, 2003 10:02 PM              

2 cans Vigo Artichoke hearts, drained and very finely chopped and pressed of all liquid

1 onion finely chopped

1 cup mayo

1 cup Parmesean Cheese made partially from Sheep's milk (you can find it in the store)

1 tablespoon of worshestshire (sp!) sauce

Combine all the ingredients in a GLASS bowl and mix well. Sprinkle more cheese over top. Bake in a preheated oven (350) for 40 minutes. House will smell terrific, top will be browned and bubbling with cheese, and guests will hound you for recipe!

Enjoy!

posted October 04, 2003 07:59 AM              

But watch those hips everyone, because this is not for those weight conscious folks (unless you consciously want to gain weight):

4 to 6 cups cooked wide egg noodles
3 eggs
1 1/2 cup cottage cheese
3/4 cup sour cream
8oz cream cheese
1/2 tsp vanilla extract
2 tsp cinammon
1/4 cup honey
2 medium cooking apples, chopped
1 Tbsp butter
1/2 tsp salt
Boil noodles in salted water until tender, drain and butter. Combine all other ingredients, mix, then add to greased baking pan. Top with melted butter. Bake uncovered at 350º for 45 minutes.

posted October 07, 2003 12:43 AM              

This involves a bit of work, but the succulent tamale like delicacy is well worth it.

12 ears fresh corn, grated (save husks)
1/3 cup flour
2 tbsp minced fresh basil
1/2 tsp salt
freshly ground black pepper to taste
2 tablespoons lard or butter
1 onion, minced
1 bell pepper, minced
2 small green chiles, seeded and minced
1/2 tsp Hungarian paprika
1/2 tsp cayenne
4 tablespoons cream

Heat oven to 325F. Mix grated corn thoroughly with flour, basil, salt and pepper. Melt lard or butter in skillet over med heat and saute onion, bell pepper and chiles until limp. Stir in corn mixture, and continue to stir over med heat for 5 minutes, or until bubbly. Stir in the paprika, cayenne and cream.
Line a baking dish with fresh corn husks. Pour in the hot corn mixture, and cover with additional husks. Bake for 30 minutes. Do not eat husks. Serves 6.

posted October 07, 2003 08:53 AM              

HERB SALAD SPRING ROLLS WITH SPICY PEANUT SAUCE

Although several varieties of basil are used in Southeast Asia, the most common-called rau que in Vietnam and bai gaprow in Thailand-is generally referred to as Thai basil in Asian markets on this side of the Pacific. The leaves are slightly darker and narrower than the more familiar Italian basil and have purple stems and flowers. Rau que has a distinctively pungent anise flavor, but Italian basil is a perfectly acceptable substitute.

a 1.8- to 2-ounce package bean-thread (cellophane) noodles
1 1/2 tablespoons rice vinegar
2 large Boston lettuce leaves, washed well and spun dry
eight 8-inch rounds rice paper plus additional in case some tear
2 tablespoons roasted peanuts, crushed
1 scallion, cut into 2-inch julienne strips
1/4 cup finely shredded carrot
1/3 cup thinly sliced cabbage
1/4 cup fresh basil leaves (preferably Thai basil), washed well and
spun dry
1/4 cup fresh mint leaves, washed well and spun dry
1/4 cup fresh coriander leaves, washed well and spun dry

Accompaniment: Spicy Peanut Sauce

In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.

Cut out and discard ribs from lettuce leaves, halving each leaf.

In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.

Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.

Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.

Discard paper towels. Halve rolls diagonally and serve with peanut sauce.

Serves 4 as a first course.

Gourmet
June 1995

SPICY PEANUT SAUCE

An accompaniment to Herb Salad Spring Rolls.
Can be prepared in 45 minutes or less.

3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water

In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered.

Serve sauce warm or at room temperature.

posted October 07, 2003 09:04 AM              

(A friend made this for a party and it was oh so good. The sesame seeds are a must have as they impart a lovely contrasting fragrance).

Known and purple sticky rice, or black sticky rice, is a very attractive, deep purple color when cooked. It adds unique color and exotic taste to any meal. Typically Thai black sticky rice is served as a dessert, topped with sweet coconut milk. It can also be eaten any way you'd like: perhaps with mango or coconut ice cream or rambutan in light syrup. We're currently offering a low price for a convenient 5 lb bag of Thai black sticky rice, and you can purchase the essential cookware.

Note that Thai black sticky is a particular variety of sweet rice, and you must not substitute other varieties with this method.

Method: Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice (see Step 1). Let the rice stand in water for 6-8 hours. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steaming basket. Put 6-8 cups of water in sticky rice steamer and bring to a boil. Then place bamboo steaming basket inside sticky rice steamer (see step 2). Be sure the bottom of the basket does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the basket (see Step 3). Steam the rice for 45 minutes (or until tender). Enjoy!

Thai Black Sticky Rice & Sweet Coconut Milk, "Khao Neeo Dahm"

Ingredients
1.5 cups cooked black sticky rice
1.5 cups water
1 teaspoon tapioca starch
2 tablespoons sugar
1/2 teaspoon salt
1 can coconut milk
1 teaspoon sesame seeds, toasted (optional)
Fresh mint leaves for garnish (optional)

Method

posted October 10, 2003 02:16 PM              

1 cup lowfat or fat free cottage cheese
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 teaspoon minced garlic
1/2 teaspoon dijon mustard (with seeds)
1/2 teaspoon dijon mustard (without seeds)
1 scallion, thinly sliced
1 tomato, seeded, diced

posted November 14, 2003 06:33 AM              

I'm from Belgium, though I doubt this recipe is Belgian as well *shrugs* it"s yummy. Live to eat and love I'd say

Coconut Chicken:

* 2 cans of coconutmilk
* chicken for as many people as you're cooking for ^^
* pineapple (is that the correct spelling?)
* one big onion, or 2 small ones (depends on yer preferances)
* one paprika (preferable red, 's nice'n colourful)
* rice for as many people as you're cooking for
* can of peas

You cut the onion in small chunks, not tiny, but small enough and bake them in oliveoil. While those are turning golden brown, you cut the chicken into chunks about the size of a small matchbox (don't laugh *grins* I'm not English of mother tongue and I don't know the inches system) and throw them in the pan too. Bake them till it's all nice'n white.

Then shake the coconutmilk very well, it has coconutflesh in it, you don't want that sticking in the can and add it to the pan. Spice up with some cajun (well, that's what we do, but if you like you throw in whatever tickles your fancy ^^) and let it stand there for about an hour and a half -if I'm not mistaken-.

Normally the coconutmilk should evaporate into the chicken, could be that it needs to boil a bit longer, but that's for you to see at that moment. When you think the milk is almost evaporated, boil some water to drop in the rice.

Then you cut up the paprika, in any way you like, and add it to the pan together with the second can of coconutmilk. Let it warm.

By the time your rice is done, you can open the can of pineapple and add that to the chicken. Let it warm for a really short while, otherwise it'll be gone before you know it.

Get the rice of the fire, throw the peas in with the rice and you can eat ^_^. 's An experiment to be honest, I only tried it once, but it was yummy.

Enjoy!

Robyn.

posted January 16, 2004 10:36 AM              

I had Bo Luc Lac. Super good.

I used to be able to eat seafood. My favorites were crab, scallops, shrimp, and mussels.

The cheese spread is easy and delicious I hope you like it. Have you made the challah yet?

posted January 16, 2004 10:44 AM              

What is Bo Luc Lac?

posted January 16, 2004 11:10 AM              

Being sick on holidays is yucka.