Arrange shrimp in single layer in shallow glass or plastic container. Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and r

Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble. Place bacon in a large s

In a 5-quart saucepan, heat the pineapple, sugar and corn syrup, stirring until sugar dissolves. Boil gently, stirring occasionally in the beginning and then often as syrup thickens for 50 minutes. Add butter and continue cooking until pineapple is slightly caramelized and syrup is very thick, a

* Mash cooked potatoes to a chunky state. * Combine all ingredients and mix well. * Place in a serving bowl and smooth out the top. * Garnish: Slice the eggs into thin slices, in the shape of overlapping fans (one on top of the other). * Place in the center of the

Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator

*CRISP NUTS: Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 minutes to crisp. Line an 8-inch pan with foil, lightly butter foil. Set aside. Combine sugars, syrup and half & half in a heavy 4-quart saucepan. Pl

Blend mayo, cream vegan cheese, sour cream,parmesan vegan cheese, artichoke heart,onion powder, garlic, pepper anddill weed together. Add spinach andwater chestnuts to sauce and mix.Vegan Parmesan:Mix together2 cups nutritional yeast to 1 cup rawalmonds, chopped finely. Add salt.Serve

Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium

1. Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red pepper sauce aside. 2. In a large skillet cook onion and garlic in hot oil til onion is tend

Season flour with salt and pepper. Dredge meat flour. Place vegetables on bottom of crock, add meat, top with tomato sauce. Low 8 10 hours High 3 5 hours     strongServings: 6/strong  

MIX: Thoroughly combine dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place up to 6 months. TO MAKE COOKIES: Combine mix, vanilla and eggs; mix well. Fold in chocolate chips. Drop by tablespoonfuls 1/2" apart onto greased

Let cream cheese get to room temperature. Add milk and salt. Beat until smooth, about 4 minutes. Add onion. Recipe By : Janet Slenczka     strongServings: 1/strong  

Several strips of bacon fried well done and crumpled. Set aside. NOTE: measurements are approximate. Put mushrooms and onions in skillet with a little oil and cook over medium heat until softened. Add cream of Mushroom soup (undiluted) and stir until mixture is liquidized. W

In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown

In a blender, puree the orange juice, mustard, and olive oil. Season to taste. Serve over mixed fresh greens. Source: The Compassionate Cook by Ingrid Newkirk and PETA Typed for you by Karen Mintzias     strongServings:2/strong &n

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, seali

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in

Makes 8 to 10 Preheat oven to 425 F. Grease baking sheet. Mix flour, 2 Tbs sugar, cream of tartar, baking soda and salt in large bowl. Cut in butter until mixture resembles coarse meal. Stir in buttermilk and egg. Turn dough out onto floured surface and knead until smooth;

Contributed to the echo by: Jean Hores Beef Pita, Greek Style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying pan; cook, stirring frequently unti

Wash chilies and cut stems so they are no longer than 1/4 inch. Cut a slit in each chili and place in brine made by dissolving 2 tbls. salt in 3 cups water. Let chilies stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chilies and rins

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you ve reduced them to tiny bits without mashing them. Empty it then intoa Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery

Mince the chiles and garlic finely and place in a mortar. Mash with the heal of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2 4 people. It is wise to make double just t

The book notes that true Buddhist vegetarians would not use garlic or fish sauce and would limit the dips to plain soy or plum sauce. Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are great dips as well. Prepare the Vegetable Platter, noodles and di

Cut sole into four slices and place a slice in each of four buttered scallop shells. Arrange shrimp and scallops around sole, pour wine over fish. Sprinkle top with bread crumbs and chopped parsley, and dot with butter. Bake 400 degrees for 15 minutes or until fish is flaky.

Fry all ingredients except tomatoes in oil. Add tomatoes and cook until thick.     strongServings: 1/strong  

Stir together flour, sugar, salt, baking powder and spices; set aside. In large mixing bowl, combine KELLOGG S 40+ Bran Flakes cereal and milk. Let stand 2 minutes or until cereal is softened. Add egg whites and oil; beat well. Add dry ingredients, stirring only until combi

Recipe received from Thora. Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spr

Rosy Rosemary Beef PasteFrom the kitchen of Kevin Taylor, the BBQ Guru2 tablespoons whole grain mustard2 tablespoons Country Bob`s All Purpose Sauce or Steak sauce2 tablespoons virgin olive oil1 tablespoon balsamic vinegar1 tablespoon fresh rosemary, finely chopped

Parker House Rolls1 1/3 cups milk 2 1/2 tablespoons butter or margarine 1 extra large egg 1 1/3 tablespoons granulated sugar 2/3 teaspoon salt 3 1/3 cups bread flour 1 package yeastAfter completion of DOUGH cycle, knead dough by hand for about 5 minutes. Ro

Breakfast Pizza1 pound bulk pork sausage1 package (8) refrigerated crescent rolls1 cup frozen loose pack hash brown potatoes, thawed1 cup shredded Cheddar cheese5 eggs1/4 cup milk1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons grated Parmesan cheese

Pineapple Tea Cakes1/2 cup butter1/2 cup granulated sugar1/2 cup brown sugar, packed 2 eggs1/2 cup crushed pineapple (undrained)1/2 cup water 2 cups flour 1 teaspoon baking powder1/2 teaspoon baking soda 1 teaspoon salt 1 cup semisweet chocolate ch

Cherry Mountain Candy Bars2 cups granulated sugar 2/3 cup evaporated milk 12 regular marshmallows 1/2 cup butter 1 (6 ounce) package white chocolate chips *1 teaspoon cherry extract * 1 teaspoon vanilla extract1 (12 ounce) package semisweet chocolate chips

Chicken Noodle Casserole1 cooked, de boned chicken1 package egg noodles, cooked2 cups grated cheese1 can cream of mushroom soupMix noodles and mushroom soup together. Place half in greased baking dish. Lay chicken on top of noodles. Add 1 cup cheese over thicken. Place

Glazed Ham with Dried Cherry Caramelized Onions3 pounds cooked boneless ham4 tablespoons honey, divided use1 tablespoon stone ground mustard1 teaspoon cider vinegar5 medium onions, halved lengthwise and thinly sliced3 tablespoons butter1/2 cup dried tart cherriesbr

Rafael`s Mexican Restaurant SalsaSource: Chef Daniel Chavez, Rafael`s Mexican Restaurant, Sandy, Utah5 fresh tomatoes1 1/2 cups canned crushed tomatoes 1 cup (8 ounce) tomato paste 2 fresh bell peppers 3/4 to 1 cup chopped onion 5 fresh medium hot jalapeno pepp

Meltaway Bars1 egg, separated2 cups all purpose flour1 cup granulated sugar1 cup butter or margarine, softened1 teaspoon vanilla extract1 cup chopped walnutsColored sugarIn large mixing bowl, combine egg yolk and remaining ingredients except nuts and colore

Jelly Topped Almond Bites1 cup soft shortening1 cup granulated sugar1 egg1/2 teaspoon almond extract2 cups all purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon nutmeg1 cup quick or old fashioned oats, uncookedCherry jellySliced al

Margarita Sherbet1 1/2 cups granulated sugar3 cups water1/2 teaspoon grated lime peel1/2 cup lime juice1/3 cup tequila1 egg white1/4 teaspoon saltCombine sugar and water in saucepan and boil 5 minutes to make a syrup. Add lime peel during last minute of coo

Don Pablo`s Tortilla Shrimp with Mexican Cocktail SauceuCocktail Sauce/u12 ounces tomato ketchup2 ounces prepared horseradishJuice of 1 lemon, freshly squeezedJuice of 1 lime, freshly squeezed1/4 cup dill pickle relish1/4 cup fresh chopped cilantro1 teaspoon Worces

Corn TortillasTo soften the tortillas for recipes such as enchiladas, immerse the tortillas in about an inch of hot canola oil heated until a drop of water sputters instantly. Cook them just until they become pliable, then drain them on absorbent towels. In addition to making the tortill