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| | From:  Genie· (Original Message) | Sent: 4/20/2008 9:01 PM |
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| | | From: Genie· | Sent: 4/20/2008 9:17 PM |
| Mock Apple Pie pastry for 2-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1/2 tsp. ground cinnamon
| PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.
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| | | From: Genie· | Sent: 4/20/2008 9:17 PM |
Mock Cheese Souffle
This super easy main dish looks and tastes just like a souffle, but it's so easy to make. INGREDIENTS: - 8 slices white bread, cubed
- 1-1/2 cups shredded sharp cheddar or Havarti cheese
- 6 Tbsp. grated Parmesan cheese, divided
- 4 eggs
- 1-1/2 cups whole milk
- 2 tsp. Worcestershire sauce
- 1/4 tsp. salt
- dash white pepper
PREPARATION: In 1-1/2 quart ungreased souffle dish, place half of the bread cubes and top with half of the Cheddar cheese and 2 Tbsp. Parmesan. Repeat layers, using the rest of the Cheddar cheese and 2 more Tbsp. of the Parmesan cheese, and press down gently so all of the food fits within the dish. In a medium bowl, combine remaining ingredients and beat well with wire whisk or eggbeater. Pour this mixture over bread and cheese in souffle dish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight. When ready to eat, preheat the oven to 350 degrees F. Uncover the dish and sprinkle with the remaining 2 Tbsp. Parmesan cheese. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve immediately. 6 servings | |
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| | | From: Genie· | Sent: 4/20/2008 9:18 PM |
Mock Oysters INGREDIENTS: (Serves 4-8 as an Appetizer) - 1 box (uncooked) prawn crackers, OR 1 bag prepared prawn/shrimp crisps/chips
- approx. 3/4 cup oil for frying (such as canola)
- 1 package small round rice wraps, also called "Rice Paper" (see step 6)
- 1 cup baby (or small) shrimp (shell removed), fresh, frozen, or canned
- approx. 1/2 cup chopped fresh coriander (cilantro)
- handful of fresh basil leaves, chopped
- 1/3 cup dry roasted unsalted peanuts, ground or roughly chopped
- 1 Tbsp. fish sauce (+ up to 1/2 Tbsp. more to taste) - availabe in tall bottles at Asian/Chinese food stores
- squeeze of fresh lime juice (about 1 tsp.), OR substitute fresh lemon juice
- 2-3 cloves garlic (2 large, or 3 small-medium), minced
- 1 tsp. chili sauce OR chili-garlic sauce, OR 1/2 tsp. dried chilli flakes, OR 1/2 tsp. dried cayenne pepper powder (can be omitted if you prefer a mild appetizer)
- pinch of black pepper
For this recipe you will also need a small frying pan, absorbant towel/paper, and a bowl of hot water. | |
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| | | From: Genie· | Sent: 4/20/2008 9:18 PM |
| Mock Turtle Soup 1 large onion, finely chopped 1 Tablespoon butter and 2 Tablespoons olive oil 2 lbs. meaty oxtails 1 garlic clove, mashed 3 whole cloves 1/4 teaspoon thyme 1 bay leaf 1/4 teaspoon allspice 1 Tablespoon flour 3 cups hot water 3 cups chicken stock 1 cup chopped peeled tomatoes salt and pepper 1/2 thin-skinned lemon, chopped (rind and all) 1 Tablespoon parsley 2 hard boiled eggs Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones. When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley...and put a cruet of sherry on the table, for atmosphere if nothing else. | |
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| | | From: Genie· | Sent: 4/20/2008 9:19 PM |
Zucchini Mock Apple Pie Ingredients 6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vinegar
Butter
Pastry for two-crust pie
Preheat oven to 475 degrees. Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well (see “Tips,�?below). In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated. Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crust. Bake for 12 minutes at 475. Reduce heat to 350 and bake about 1 hour 15 minutes.
Tips From Our Test Kitchen: Make sure the zucchini is well-drained and cooled before adding to sugar mixture or sugar will liquefy and make a river in your pie dish.
Instructions Preheat oven to 475 degrees. Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well (see “Tips,�?below). In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated. Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crust. Bake for 12 minutes at 475. Reduce heat to 350 and bake about 1 hour 15 minutes.
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| | | From: Genie· | Sent: 4/20/2008 9:19 PM |
| Mock Filet Mignon 4 beef flank steak rolls
1/2 t. garlic salt
4 strips bacon
1/2 t. pepper
1 T. olive oil
Have butcher cut 4 flank steak rolls (they are also known as pinwheel steaks). Flatten them slightly with the heel of your hand. Wrap with bacon strips and secure with toothpicks. (It may be necessary to use more than one strip of bacon to completely circle steak.) Rub tops of steaks with olive oil. Then sprinkle with garlic salt and pepper. Reserve a small amount of garlic salt for pan. Heat a large heavy pan or griddle (preferably cast iron) until very hot. Sprinkle with reserved garlic salt and pan broil until done to your taste.
Remove from pan; discard bacon and toothpicks. Serve hot. Serves 2. | |
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| | | From: Genie· | Sent: 4/20/2008 9:21 PM |
Mock Crayfish �?/SPAN>Nice alternative for those who don't eat shellfish�?/SPAN> The Basics Dish: Hors d'Oeuvres Cuisine: English Serves: 12 Prep Time: 25 mins Cooking Time: 20 mins Ingredients 1 onion 3 lbs white fish like haddock skinned and filletted dash tobasco sauce pinch salt and pepper 4 oz mayonnaise 1 Lettuce shredded 2 oz tomato sauce Method Boil the fish with an onion and salt and pepper (about 10 to 15 minutes), drain and let it go cold. Flake the fish. Mix the other ingredients together to make a "Thousand Island" sauce and cover the fish. Serve in individual bowls on top of shredded lettuce. | |
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| | | From: Genie· | Sent: 4/20/2008 9:21 PM |
| Mock Clotted Cream Ingredients:
3 oz Cream Cheese
1/4 cup Powdered Sugar
1/4 cup dairy Sour Cream
1/8 teaspoon Almond Extract
1 tablespoon Milk Directions:
Combine the cream cheese, sugar and sour cream in a small bowl. Beat until fluffy. Add the almond extract and milk to thin a bit. Blend well. Allow to set at room temperature for 30 minutes before serving. Makes enough for about a dozen scones. | |
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| | | From: Genie· | Sent: 4/20/2008 9:22 PM |
| Ingredients | | | 1/2 cup Sugar | | | 1 1/2 cups Water | | | 2 cups Cranberry Juice | | | 1/2 cup Orange Juice | | | 1 cup Pineapple Juice | | | 2 bottles Lemon-Lime Soda | |
Directions
Boil sugar and water until the sugar dissolves, and allow to cool. Stir cranberry, pineapple, and orange juice, and chill. Prior to serving, add carbonated beverage.
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| | | From: Genie· | Sent: 4/20/2008 9:22 PM |
| Mock Strawberry Romanoff Ingredients:1/4 c. sugar for sauce 1/2 c. fresh orange juice zest from half and orange 1/4 tsp cinnamon 1/8 tsp rum flavoring 1/2 c. non-fat sour cream 2 pints fully ripe strawberries Instructions:Wash and hull berries, cutting larger berries in half. Cover and refrigerate. To make sauce: Combine sugar, orange zest, and orange juice in a small saucepan. Over high heat, bring to a boil. Reduce heat and simmer for 10 minutes. Blend in cinnamon, rum flavoring, and sour cream. Cover and chill at least 30 minutes. Place berries in individual serving dishes and top with sauce. | |
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| | | From: Genie· | Sent: 7/11/2008 10:50 PM |
Recipe for Mock Hollandaise Sauce
Ingredients:
1 can cream of chicken soup
1/4 cup mayonnaise
1 teaspoon lemon juice
Place the above ingredients in a pan and
simmer on low for about 5 minutes. Stir constantly.
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| | | From: Genie· | Sent: 7/11/2008 10:50 PM |
Mock Hollandaise - BettyGa
Soup base cream of celery, chicken or mushroom. Mix in 1/4 cup mayonnaise, 3 tablespoons water and 3 teaspoons lemon juice. Season to taste.
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| | | From: Genie· | Sent: 7/11/2008 10:52 PM |
Mock Hollandaise Sauce A perfect recipe for Eggs Benedict or steamed vegetables 1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon lemon juice
1 teaspoon mustard
1/4 teaspoon paprika
Dash of hot pepper sauce
Salt to taste In a small saucepan over medium-low heat, combine all ingredients. Stir until warmed through. Makes 1 cup. | |
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| | | From: Genie· | Sent: 7/11/2008 10:52 PM |
Cambell's Mock Hallandaise Sauce - BettyGa | Ingredients: | | 1 cn | Cream of celery soup | | 1/2 c | Milk | | 2 tb | Butter or margarine | | 2 tb | Lemon juice | | 2 | Egg yolks, slightly beaten |
Instructions:In saucepan, combine all ingredients.
Cook over low heat just until thickened, stirring constantly.
Do not boil.
Serve with cooked vegetables or fish.
Makes about 1 1/2 cups.
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