Recipes Included On This Page Cafe Pasqual's Flan de Coco - New Mexico Caribbean Sun-Of-A Beach Hot Pepper Sauce Chinese Fried Rice (Chow Fan) Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce Clementine Salsa Cold Fruit Pudding Couscous with Chickpeas and Tomatoes Creole Hot Pepper Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cafe Pasqual's Flan de Coco - New Mexico Recipe By : Katherine Kagel Cooking with Cafe Pasqual's Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 lemon -- juice of 1/4 cup water 1/2 cup cream of coconut -- (Coco Lopez brand) 1/2 cup sweetened condensed milk 1 3/4 cups whole milk 3/4 cup shredded sweetened coconut 6 large organic eggs 2 teaspoons coconut essence Preheat the oven to 300F. Place the sugar, lemon juice and water into a heavy-bottomed saucepan over low heat. Cook until the sugar mixture is melted, caramelized, and quite dark in color. Divide the mixture equally among six 6-ounce ramekins. Place the cream of coconut, sweetened condensed milk, whole milk, shredded sweetened coconut, eggs and coconut essence into the container of a blender; process and distribute evenly among the ramekins. Cover each with a square of aluminum foil. Place the ramekins into a deep-sided pan large enough to accommodate them. Fill the pan with water to reach halfway up the sides of each ramekin. Bake for 1 hour. Let cool completely and refrigerate until ready to serve. To serve the flan, run a knife all around the edge to loosen the flan from the ramekin's edge. Hold an individual plate over the top of the ramekin, then turn and quickly flip both together in one quick motion to release the flan and its syrup onto the plate. Carefully lift the ramekin and let any residual syrup flow over the top of the flan. Serves 6. Author : © 2006, Katherine Kagel Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe, published by Ten Speed Press Formatted by Chupa Babi: 12.26.07 Author Note: "Use canned cream of coconut that is used for making pina coladas, found in most supermarkets. We have added coconut essence that can be found in little bottles in the spice section of most groceries." Contributed to the FareShare Gazette by Chupa; 2 February 2008. www.fareshare.net ---> Don't confuse the canned cream of coconut used for pina coladas with the other kind of canned coconut milk or coconut cream (usually found in the ethnic foods section). The kind referred to here is often found on the supermarket shelves together with drink and cocktail mixes. It is sweetened. Y'all probably knew that but I thought I'd mention it just in case. <G> H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 8g Fat (23.4% calories from fat); 4g Protein; 54g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 78mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Caribbean Sun-Of-A Beach Hot Pepper Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound red habanera chiles [seeds and stems removed] 1 white onion -- chopped 2 garlic cloves -- chopped 1/2 cup cider vinegar 1/2 cup lime juice -- (or lemon juice) 2 tablespoons water 1 medium papaya -- boiled until tender 1 tomato -- finely chopped 1 teaspoon thyme 1 teaspoon basil 1/2 teaspoon ground nutmeg 2 tablespoon dry mustard 1/2 teaspoon turmeric Combine the chiles, onion, garlic, papaya and tomato in a food processor and puree (you may have to do this in batches). Remove to a shallow bowl. Combine the vinegar, lime juice and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard and turmeric. Pour this hot, spiced mixture over the reserved puree and mix thoroughly. It will last up to eight weeks in the refrigerator. Notes : if there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados and even Grenada. To be perfectly authentic, you should buy or grow the red habaneras so popular in that part of the Caribbean, called Congo or Bonney peppers. Contributed to the FareShare Gazette by Jim; 8 February 2008. www.fareshare.net ---> Wow! That's one heck of a lot of habaneras!!! I strongly recommend that you move the whole kit and caboodle outdoors, at least while you do the pureeing, unless you want to wear a self-contained breathing apparatus. Also, be sure to wear rubber gloves. Even outdoors don't take any deep breaths and protective eye-wear wouldn't be a bad idea either. Right Doug? H. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chinese Fried Rice (Chow Fan) Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups two-day old coked rice [Thai preferred, any good long grain] 4 cups assorted chopped veggies -- see note 1/4 cup chicken stock 2 tablespoons fish sauce 1 tablespoon oyster sauce -- mixed in the chicken stock 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1 teaspoon Thai red curry paste 2 tablespoons peanut oil -- any oil will do [peanut is best] 2 eggs * Note: Assorted veggies should include green or red pepper, celery, yellow onion, mushrooms, baby bok choy. Or whatever else suits your fancy. Place oil in hot wok, add curry paste, garlic, ginger and stir fry until fragrant. Add all veggies and stir fry hard; remember your wok is still hot, keep 'em moving. Make hole in middle of veggies and add the cold rice, breaking up the lumps as you stir fry the veggies into the rice. Add a little hot water, make another hole in the middle and drop in the eggs, mixing the raw eggs into the rice and veggies. Add the oyster sauce/chicken stock and keep food moving. Add the fish sauce, sprinkling it evenly over all and keep mixing. Turn wok off, cover and let sit for a couple of minutes. To finish, place the chow fan in a serving dish; chop a scallion (green onion) over it and sprinkle with a good sesame oil over all. Serve. This is a great fried rice and I hope you enjoy it. Cheers, old Doug on Vancouver Island, now pushing 83 Serve the soy sauce at the table....NOT in the rice! Contributed to the FareShare Gazette by Doug; 4 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce Recipe By : Sue Prescott Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 1/4 cups sugar 1/2 cup water 1/4 cup light corn syrup 1 1/4 cups whipping cream 1 cup chopped pecans -- toasted; optional 2 tablespoons bourbon Pudding: 1 cup sugar 1/2 cup unsweetened cocoa 6 large eggs 1 quart half and half 1 1/2 tablespoons vanilla extract 1 pound egg bread -- crusts trimmed, cut into 1-inch pieces; 1 loaf 1 cup chopped pecans -- optional FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350F. Combine sugar and cocoa in a large bowl. Whisk in eggs then half and half and vanilla. Add bread cubes and pecans. Let stand until bread absorbs some of custard, stirring occasionally, about 15 minutes. Transfer mixture to 13x9x2-inch baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes. Serve pudding warm or at room temperature with warm sauce. NOTES : The pudding is a melding of two recipes I found on line. The sauce is straight from Bon Appetit, Sep 1995: "The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia. "This sauce is great for many things -- ice cream, fruit, "fondue." I really like this recipe using 8 cups chocolate yeast bread cubes. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 27 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 657 Calories; 37g Fat (50.0% calories from fat); 12g Protein; 71g Carbohydrate; 3g Dietary Fiber; 189mg Cholesterol; 274mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 3 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Clementine Salsa Recipe By : Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 clementines -- peeled and chopped 2 cups chopped very ripe tomatoes [about 1 1/4 pounds] 1/4 cup chopped white onion 6 tablespoons finely chopped cilantro 1 tablespoon freshly squeezed lime juice -- or more to taste 1/4 teaspoon salt -- or more to taste Combine all ingredients in bowl and mix to blend. Taste for seasoning, adding more lime juice or salt if desired. This salsa is even better the next day. Serves 8. Makes about 2 cups. 15 minutes to make. From "Vegetarian Times". Formatted by Chupa Babi: 12.10.07 People who love salsa will find this version irresistible. Try it with your favorite tortilla chips, on sandwiches or simply on a bed of crisp lettuce as a side salad. It's light, clean and exceptionally refreshing. Use cherry tomatoes if regular ones aren't in season. Chupa Note: 1 teaspoon red pepper flakes gives it some zing. Contributed to the FareShare Gazette by Chupa; 10 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: . Back to Recipe List * Exported from MasterCook * Cold Fruit Pudding Recipe By :The New Cook Book; 1905 Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stewed fruit Bread Butter Cream -- for serving Hot stewed fruit poured over layers of bread and butter in a mould; when cold serve with cream. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. Hallie's Notes; This cook book belonged to my Great Grandmother. MC format by Hallie. Untried. Another old recipe that can be made in the winter when fresh fruits are either expensive or unavailable. The term 'stewed' is misleading as fruits, fresh or dried, should not be boiled but poached by dropping them into boiling water, immediately reducing the heat to the barest simmer and cooking until tender; sugar may be added to taste. I haven't made this recipe but I have eaten puddings made this way (more moons ago than I care to count). Contributed to the FareShare Gazette by Hallie; 26 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Couscous with Chickpeas and Tomatoes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vegetable broth 1 ounce olive oil 1 cup couscous 1 tomato -- seeded and diced 1/2 cup drained chickpeas 1/4 cup raisins 1/4 teaspoon cinnamon 1/4 teaspoon dried basil 1/4 teaspoon dried thyme Bring broth to a boil and add couscous. Reduce heat to low and cover and simmer 5 minutes. Stir in remainder of ingredients and place in a oven casserole dish. Bake covered in a 350F. oven about 15 minutes or well heated. May also be prepared on stovetop by cooking in pot until well heated and couscous tender. Contributed to the FareShare Gazette by Joan; 7 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Creole Hot Pepper Sauce Recipe By : Foods a la Louisiane by Louisiana Farm Bureau Women Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 quarts vinegar 5 quarts hot red peppers -- washed 3 pounds onion -- peeled, quartered 3 whole garlic buds -- peeled, chopped 1/2 cup sugar 1/2 cup salt 2 tablespoons pepper 1 1/2 tablespoons lemon juice -- (optional) Combine 4 quarts vinegar, peppers, onions and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour. Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice strainer and discard seeds. Combine pureed vegetables, reserved vegetable liquid and remaining ingredients in a large Dutch oven. Cook until thickened over medium heat. Let mixture simmer 30 minutes. Quickly pour into sterilized jars, leaving 1/8-inch headspace. Cover at once with metal lids and screw metal band tight. Process in boiling water bath for 10 minutes. ~Mrs. Floyd Zaunbrecher, Vermilion Parish (Gueydan) From Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham Contributed to the FareShare Gazette by Jim; 9 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List

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