Recipes Included On This Page  Candy Bar Cocktail Carrot and Peanut Salad Cream of Walnut Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Candy Bar Cocktail Recipe By : CDKitchen http://www.cdkitchen.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce vodka 1 ounce white creme de cacao 1 ounce dark creme de cacao 2 tablespoons peanut butter 1 teaspoon chocolate syrup Crushed ice Combine all in a blender; blend until smooth, strain. Pour into an old fashion glass. (c) 1995-2005 CDKitchen, Inc. Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 28 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 17g Fat (46.4% calories from fat); 8g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 154mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Carrot and Peanut Salad Recipe By : Nigella Lawson Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium carrots -- peeled 75 grams salted peanuts -- (3 ounces +/-) 2 tablespoons red wine vinegar -- (30 mL) 2 tablespoons peanut oil -- (30 mL) [groundnut oil] 2 drops sesame oil -- (a few drops) Prepare the carrots by either grating them very coarsely, cutting them as for French fries or into skinny batons. Place the carrots into a bowl; add the peanuts and mix lightly. Add the rest of the ingredients. Serves 1 or 2. Nigella's notes: Don't be alarmed at the amount of vinegar; the astringency of the dressing against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point. Hallie's note: in the book this recipe is called 'The Rainbow Room's Carrot and Peanut Salad'. From Forever Summer by Nigella Lawson; 2002. ISBN 0-676-97548-8 (pbk.) MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 14g Fat (64.8% calories from fat); 1g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 3 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cream of Walnut Soup Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 grams fresh walnuts -- (about 10 ounces) 50 grams chopped onion --(about 2 ounces) 1 tablespoon minced garlic 200 milliliters cream -- (about 3/4 cup) 100 milliliters white wine -- (almost 1/2 cup) 2 1/2 liters chicken stock -- (about 11 cups) 120 grams butter -- (about 4 ounces) 120 grams flour -- (about 4 ounces) 1 Bay Leaf Salt and pepper -- to taste 1. Heat the pan with butter, put the garlic mince, onion, bay leaf and walnut to stir-fry, then add the white wine; stir-fry again. 2. Add the flour and mix together, then cook 10 minutes. 3. Add in the chicken stock; cook for half hour. 4. Blend it and sieve it, then add the cream, salt and pepper to taste. 5. The soup is done. Serves 6 to 8. Contributed to the FareShare Gazette by Tavis; 6 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 350 Calories; 25g Fat (70.8% calories from fat); 5g Protein; 19g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 3961mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 5 Fat.

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