Recipes Included On This Page Cauliflower Pilaf (Gobbi Pulao) Chocolate-Orange Blossom Cake Crab Imperial ala Art Crab Pernod Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cauliflower Pilaf (Gobbi Pulao) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 yellow onions 1 small cauliflower -- about 1 1/2 pounds 1 1/2 cups basmati rice -- rinsed in 2 cups water 2 cups water 5 tablespoons vegetable oil 2 teaspoons grated ginger root 1 teaspoon minced garlic 6 whole cloves 1/2 teaspoon cayenne pepper 1/4 teaspoon turmeric 1 cup peas 1 cup coconut milk 2 teaspoons salt -- or to taste 1 teaspoon fresh lemon juice Thinly slice 2 of the onions and set aside. Finely chop the third onion and set aside separately. Separate the cauliflower into florets and cut them in 1 1/2-inch pieces. Peel the stem and cut crosswise into thin slices. Rinse the rice thoroughly. Place in a bowl, add the 2 cups of water, set aside until needed. In a large pan over high heat, warm 3 tablespoons of the oil. When hot, add the sliced onions. Reduce the heat to medium-high and fry, stirring often, until the onions are caramel brown, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Add the cauliflower to the pan and stir-fry, tossing and turning, until slightly streaked with brown and lightly fried, about 8 minutes. Transfer to a plate and set aside. Wipe the pan clean, add the remaining 2 tablespoons oil and place over medium-high heat. Add the chopped onions and cook, stirring until limp and light golden, about 5 minutes. Stir in the ginger, garlic, cloves, cayenne and turmeric. Add the cauliflower, rice and its soaking water, green peas, coconut milk, salt and lemon juice. Bring to a boil over high heat, then reduce the heat to low, cover and cook until all the liquid is absorbed and the cauliflower and rice are tender, about 18 minutes. Remove pan from heat and let the rice rest, covered, for 5 minutes before serving. Transfer the pilaf to a platter, sprinkle the fried onion shreds on top and serve. Cuisine: "Indian Food" Contributed to the FareShare Gazette by Jennie; 16 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chocolate-Orange Blossom Cake Recipe By : From Woman's Day Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 package devil’s food cake mix -- (18.25 ounces) 1 1/4 cups buttermilk 1/2 cup oil 3 large eggs 3 tablespoons orange liqueur or 1 tablespoon orange extract 1 cup mini semisweet chocolate chips Frosting: 1 pound butter -- softened 16 ounces marshmallow cream [such as Marshmallow Fluff or Crème] 2 cups confectioners’ sugar 2 teaspoons vanilla extract 1/4 cup grated orange zest [from 3 to 4 oranges] 2 tablespoons orange juice Garnish: orange slices 1. Heat oven to 350F. You’ll need two 9 x 2-inch round cake pans coated with nonstick spray. 2. Cake. Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in chocolate chips. Pour into prepared pans. 3. Bake 28 to 32 minutes until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, turn right side up and cool completely. 4. Frosting. Beat butter in a large bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners’ sugar, vanilla, orange zest and juice. Increase speed to high and beat 3 to 4 minutes until fluffy (makes 5 cups). 5. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Top with remaining cake layer. Spread top and sides with remaining frosting. Decorate with cut orange slices just before serving. Planning Tip: Wrapped cake layers can be refrigerated up to 1 week. Cake can be completed up to 2 days ahead. Garnish just before serving. If refrigerated, remove and let come to room temperature before serving. Note. Doris made this on October 28, 2008, for our Daughter's birthday. To see a photo of Doris' cake, go to: http://www.fareshare.net/choc_orange_cake.html Contributed to the FareShare Gazette by Art; 3 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Crab Imperial ala Art Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 4 tablespoons chopped green pepper 4 tablespoons chopped onion 4 tablespoons flour 3/4 cup half and half 1 egg -- beaten 2 tablespoons Worcestershire sauce 1 tablespoon prepared mustard 1 1/2 tablespoons Old Bay seasoning 1 dash mace 1 tablespoon lemon juice 4 tablespoons chopped pimentos 2 pounds lump crabmeat Topping: 2 tablespoons butter 1/2 cup mayonnaise 1 cup Panko bread crumbs 2 tablespoons grated pecorino cheese Paprika Sauté peppers and onions in butter; add flour and stir until smooth. Reduce heat; add cream and egg. Cook a few minutes until thick. Add Worcestershire, mustard, Old Bay, mace and lemon juice; stir for a few minutes. Add pimentos and crabmeat; toss lightly to prevent breaking. Place in 6 individual baking dishes. Place on a baking pan. Set aside. Melt butter; combine with mayonnaise. Add bread crumbs to butter mixture. Spread mixture gently on top of crab mixture in dishes; sprinkle with cheese and paprika. Bake in a preheated 450 degrees F. oven for 12 to 15 minutes or just until golden brown. Do not overbake. Note. This dish can be prepared early in the morning and baked when ready to serve. Let it come to room temperature if cold. Prepared by Art for Candice's birthday dinner, October 28, 2008. Contributed to the FareShare Gazette by Art; 2 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 446 Calories; 33g Fat (66.2% calories from fat); 30g Protein; 8g Carbohydrate; trace Dietary Fiber; 202mg Cholesterol; 769mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Crab Pernod Recipe By : John Stanford Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg yolks 2/3 cup cream Salt and pepper Ground nutmeg 2 tablespoons Pernod -- or anise 2 tablespoons butter 1 small garlic clove -- crushed 1/4 cup white wine 1 cup crab meat Chopped parsley -- for garnish Make a sauce in the top of a double boiler by stirring the lightly beaten egg yolks with the cream over hot water. Season lightly with salt, pepper and a dash of nutmeg. Stir in a quarter of the Pernod, cover and leave standing over hot water, stirring every few minutes. Melt the butter in a saucepan and fry the garlic for 1 to 2 minutes. Reduce the heat, add the white wine, remaining Pernod and crab meat; simmer gently for 2 minutes. Remove from the heat; add the pan juices and crab slowly to the cream sauce, stirring gently. Serve hot in small bowls garnished with a sprinkling of finely chopped parsley. Serve with white wine. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 20g Fat (78.8% calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber; 240mg Cholesterol; 192mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 3 1/2 Fat.

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