Recipes Included On This Page Harissa (Moroccan Hot Sauce) Hidden Valley Ranch Original Recipe Taco Soup Holiday Chocolate Fruitcake Home-Style Inner Beauty Hot Sauce Homemade Tabasco Sauce - RHP Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Harissa (Moroccan Hot Sauce) Recipe By :The New Doubleday Cookbook 1985 Ed. Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1/2 teaspoon cardamom seeds -- (dark inner seeds) 4 teaspoons chili pequins -- (whole dried pods) 10 whole cloves 1/2 teaspoon black peppercorns 1/2 teaspoon cayenne pepper 1 teaspoon salt 2 cloves garlic(large) 1/4 cup olive oil Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3-4 minutes, shaking pan frequently. Note: cumin seeds will turn bitter if browned. Cool spices 2-3 minutes, transfer to a mortar, and crush thoroughly with a pestle. Add cayenne, salt and garlic and crush all to paste. Transfer to a small jar, add oil, cover tight and store at room temperature. Sauce will keep several weeks. Use sparingly to flavor hot sauce for couscous, meatballs, and meat loaves. Replenish oil each time so that the spice mixture is covered at all times by about 1/3 in oil. NOTES : When making harissa, you may substitute crushed or ground spices for the whole and omit roasting them, but the flavor of the harissa will not be as intense. Mcformatted by Jazzbel@batelnet.bs Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 711 Calories (kcal); 68g Total Fat; (75% calories from fat); 5g Protein; 45g Carbohydrate; 0mg Cholesterol; 2295mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 /2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Hidden Valley Ranch Original Recipe Taco Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can white hominy (drained) 1 can yellow hominy (drained) 1 can pinto beans 1 can Rotel 1 pound hamburger meat -- browned 1 package taco seasoning 1 package Hidden Valley Ranch Original Recipe mix (dry package) 1 small onion (chopped and cooked with meat) 2 cans stewed tomatoes Mix all ingredients together, simmer, then serve with cheese, sour cream, and tortilla chips. S(MC Format by Art) Contributed to the FareShare Gazette by Art; 10 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 799 Calories (kcal); 3g Total Fat; (3% calories from fat); 45g Protein; 157g Carbohydrate; 0mg Cholesterol; 152mg Sodium Food Exchanges: 8 Grain(Starch); 2 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Holiday Chocolate Fruitcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Cream cheese -- softened 1/2 cup Butter or margarine -- softened 1 cup Sugar 3 Eggs 2 1/4 cups All-purpose flour -- divided 1/4 cup Cocoa 1 teaspoon Baking powder 1/2 teaspoon Salt 1/2 cup Orange juice 1 1/2 cups Red candied cherries -- coarsely chopped 1 cup Golden raisins 1 cup Pecan pieces 1 tablespoon Brandy Or 2 tsp brandy extract 1 teaspoon Rum extract Recipe by: GARY BRAMMER (BBFT81A) Heat oven to 300 degrees F. Grease and flour 10-inch tube pan. In large mixer bowl, beat cream cheese, butter and sugar until blended. Add eggs, 1 at a time, beating until light and fluffy. Stir together 2 cups flour, cocoa, baking powder and salt; add to cream cheese mixture, alternately with orange juice, beating well. In a small bowl, toss remaining 1/4 cup flour with cherries, raisins and pecans; stir into cocoa mixture with brandy until blended. Bake 1 hour and 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Cover; store in refrigerator. Garnish as desired. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 20 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 4244 Calories (kcal); 191g Total Fat; (39% calories from fat); 74g Protein; 579g Carbohydrate; 1058mg Cholesterol; 3360mg Sodium Food Exchanges: 15 Grain(Starch); 5 Lean Meat; 0 Vegetable; 9 1/2 Fruit; 34 1/2 Fat; 13 1/2 Other Carbohydrates * Exported from MasterCook * Home-Style Inner Beauty Hot Sauce Recipe By :Big Flavors Of The Hot Sun by Schlesinger & Willoughby Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 fresh Habanero chiles -- roughly chopped 1 ripe mango -- peel, pit -- mash 1 cup cheap yellow prepared mustard 1/4 cup brown sugar -- packed 1/4 cup white vinegar 1 tablespoon prepared curry powder 1 tablespoon ground cumin 1 tablespoon chili powder salt and freshly cracked black pepper -- to taste This style of hot sauce, widely used in the West Indies, is basically Habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice. Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there. Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful, though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists. WARNING : Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful. NOTES : From: Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby. ISBN 0-688-11842-9 MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 3g Total Fat; (10% calories from fat); 2g Protein; 46g Carbohydrate; 0mg Cholesterol; 101mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates * Exported from MasterCook * Homemade Tabasco Sauce - RHP Recipe By :Red Hot Peppers by Jean Andrew Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Large Tabasco chiles -- stemmed 1 garlic clove -- peeled 1/2 cup Herbed Chilli Vinegar -- see recipe 1/2 teaspoon salt 1/2 teaspoon sugar In a small, nonreactive saucepan, boil the chillies and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into hot, sterilized bottle to within 1/2-inch of the rim and run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator once opened. From Red Hot Peppers by Jean Andrew, 1993 MacMillan Publishing, Inc. ISBN 0-02-502251-2 Typos by Jeff Pruett <http://www.culinary.com/foodtext/saucesan/1171.shtml> MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 18 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1066mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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