BOL Food Recipes

Servings: 4 Servings
Category: Basics | Fruits | Masterchefs york | 1fa
Ingredients

• 4 Apples, tart (Granny
• – Smith or like), peeled
• – cored, and cut into 8
• – wedges
• Water

Directions
For Apple Puree: ================ Place the apples in a heavy saucepan over medium-low heat, adding a few drops of water if they’re “dry.” Cover the pan and cook, stirring occasionally, until slightly softened, 10 to 15 minutes. Break the apples up into 1-inch pieces. Refrigerate, covered, until cold. Go on to the other recipe for this dish – Roquefort Beignets with Apple Puree II (Batters) Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Servings: 1 Servings
Category: Basics | Sausage
Ingredients

• 5 lb Pork butt
• 1/2 lb Pork fat
• 1/2 c Chopped garlic
• 1/4 c Cracked black pepper
• 2 tb Cayenne pepper
• 1 tb Dried thyme
• 4 tb Salt
• 6 Feet beef middle casing

Directions
Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d’oeuvre. Recipe by: Chef John Folse Posted to MC-Recipe Digest V1 #614 by Walt Gray on May 18, 1997

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Servings: 8 Servings
Category: Basics & es | Condiments | Microwave
Ingredients

• 2 lg Dried ancho chiles — see
• Directions
• 1/2 c Butter

Directions
(Note: New Mexico, pasilla, or California chiles can be substituted for ancho chiles.) 1. Put chiles in a bowl and cover with boiling water. When they are rehydrated, drain them and put them in a food processor or blender; process until finely chopped. 2. In a small saucepan over medium-high heat, melt butter. With machine running, add hot butter to chiles in a fine stream. Blend until color is homogeneous and mixture is smooth. 3. Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use. Microwave Version: Complete step 1. Put butter in a glass dish and microwave on 100% power until butter is melted, about 45 to 60 seconds. Continue with steps 2 and 3. Makes 1/2 cup. Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Servings: 1 Servings
Category: Basic | Mixes
Ingredients

• 1 1/2 c Breadcrumbs; * see note
• 1/2 ts Salt; optional
• 1/4 ts Black pepper

Directions
Mix all together…….. Serving size: 1 cup Calories: 392 per cup Fat: 5 grams NOTES : Different breads can be used and will add their own textures and tastes. Recipe by: Diabetes Forcast Sept.1993 Posted to recipelu-digest Volume 01 Number 446 by ctlindab@mail1.nai.net on Jan 4, 1998

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Servings: 8 Servings
Category: Basic mixes | Bobbie – no | Cookies | Desserts | Holidays
Ingredients

• 2 Recipes Basic Holiday
• -Cookies, see below

Directions
Make double recipe Basic Holiday Cookie dough. Roll out 1/4 of dough at a time on a well-floured surface 3/16th inch thick. Cut out trees for total of 16. Bake on pans coated with cooking spray in 350 F. oven for 12 minutes, until lightly browned at edges. While still warm cut 8 trees in half vertically. Cool on rack. Spread one side of cookie trees and half trees and edges with icing. Press on candy-coated chocolate candies (M&Ms). Let dry. Repeat with other sides. Let dry. Pipe bands of icing down center of whole tree on both sides. Push half trees into icing band on both sides. Hold until icing firms. Let dry. Dust tops with confectioner’s sugar. Makes 8 trees. MC formatting by bobbi744@sojourn.com NOTES : (#) All cookies made with the Basic Holiday Cookies mix are marked in this way for ease in finding in cookbook. Recipe by: Family Circle Magazine, 11-18-97 Posted to MC-Recipe Digest V1 #873 by Roberta Banghart on Oct 28, 1997

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Servings: 1 Cup
Category: Basics | Puree | Masterchefs | Frisco | M
Ingredients

• 1 bn Basil, washed, stemmed
• 3/4 c Oil, olive

Directions
Puree the basil with 1/2 cup of olive oil. Cover with a bit of olive oil and refrigerate for up to two weeks if desired. (The length of time the basil is in oil helps to diffuse the flavor into the oil. On the other hand, after two weeks, the fresh basil begins to lose its bouquet, and taste to natural spoilage. Discard after 6 weeks and start fresh. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Servings: 1 Servings
Category: Basic | Mixes
Ingredients

• *** NON NE *****

Directions
The following six recipes { All-Around Coating mix, Mexican Coating Mix, Chicken Coating Mix, Mediterranean Coating Mix, Jamaican Coating Mix and Great Basic General Mix} offer a variety of basic mixes, each with the same simple instructions..”Mix all ingredients well. Store in a plastic bag closed with a twist tie, or in a tightly sealed jar..Keep refrigerated.” Mixes will be tastiest if used within two to three months… Recipe by: Diabetes Forecast Sept.1993 Posted to recipelu-digest Volume 01 Number 446 by ctlindab@mail1.nai.net on Jan 4, 1998

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Servings: 30 Servings
Category: Basic mixes | Bobbie – no | Cookies | Desserts | Holidays
Ingredients

• 1 1/4 c All-purpose flour
• 1/2 ts Baking powder
• 1/4 ts Salt
• 3 tb Unsalted butter
• 3 tb Margarine
• 1/2 c Granulated sugar
• 1 Egg
• 1/2 ts Vanilla

Directions
Stir together flour, baking powder and salt on piece of waxed paper. Beat together butter, margarine and sugar in bowl until creamy. Beat in egg and vanilla until well blended. Stir in flour mixture. Shape into disks; wrap in plastic wrap; refrigerate several hours or overnight. Heat oven to 350 F. Coat baking sheet with nonstick cooking spray. Roll out dough on lightly floured surface to 3/8″ thickness. Cut into rounds with 2 1/2″ cookie cutter; reroll scraps. Place on prepared baking sheets, spacing 1 1/2″ apart. Bake in 350 F. oven for 10-12 minutes or untl lightly browned at edges. Remove cookies to wire rack to cool. Makes 2 1/2 dozen cookies. Prep Time: 20 minutes, Chill: Several hours, Bake: 350 F. for 10-12 minutes MC formatting by bobbi744@sojourn.com NOTES : (#) All recipes made with this basic dough are marked this way for ease of finding in cookbook. You can use any of the dough variations to make Basic Holiday Cookies. Roll out dough as in this recipe. Cut out cookies, using your favorite cookie cutters. Bake as directed. Recipe by: Family Circle Magazine, 11-18-97 Posted to MC-Recipe Digest V1 #873 by Roberta Banghart on Oct 28, 1997

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Servings: 1 Servings
Category: Basics | Cheesecakes
Ingredients

• 32 oz Ricotta cheese; softened
• 24 oz Cream cheese; softened
• 2/3 c Sugar
• 3 lg Eggs; beaten
• 1 ts Vanilla
• 1/2 Box graham cracker crumbs
• 1/4 lb Butter, unsalted; softened

Directions
Crust: In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of butter. Press onto bottom of 9″ prepared spring form pan. Chill for about 15 minutes before filling. Filling: In blender combine1 tub of ricotta (16 oz) 1 brick of cream chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for seond half of ingredients. Bake @ 325 NO HOTTER for about an hour and a quarter. Check frequently! It is done when center starts to firm up and sides begin to pull away from pan. Turn off the oven and allow to cool SLOWLY. Chill for at least 6 hours before serving. Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 06:05:19 -0300 From: Betsy Burtis

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Servings: 1 Servings
Category: Basics | Sauces | Masterchefs | Frisco | Relf
Ingredients

• 1 1/2 lb Asparagus, medium/small
• 2 oz Butter, unsalted
• 2 c Cream, heavy
• Salt (to taste)
• Pepper (to taste)

Directions
Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 – 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. Preparation time: 3/4 Hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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