5 : c Chicken stock
1/2 : ts Saffron
6 : tb Extra virgin olive oil
1 : Spanish onion; in /4" dice
1 : Red bell pepper; in /4"
-dice : -dice
1 : Green bell pepper; in /2"
-dice : -dice
8 : Cloves garlic; thinly sliced
2 : tb Spanish paprika
1 : /2 lb Spaghetti broken in "
-pieces : -pieces
1 : lb Cleaned calamari; in /4"
-rounds : -rounds
24 : Cockles; scrubbed and rinsed
1 : lb Rock shrimp; checked for
-shells : -shells
2 : c Fresh tomatoes juices
-removed; : -removed; chopped
2 : tb Fresh hot chilies seeds
-removed; : -removed; chopped
1/2 : c Scallions; chopped
1 : Dried ancho chile; soaked in
-boiling : -boiling water for 10
-minutes : -minutes
1 : tb Canola oil
7 : oz Coiled fideos; crushed to
-break : -break up coils, or dried
-angel : -angel hair pasta
2 : Cloves garlic
1/2 : c Chopped onion
1 : ts Cumin
1/2 : ts Salt
3 : Tomatoes; roasted over a
-flame : -flame until blackened, then
-peeled : -peeled and seeded
1 : Chipotle en adobo
1 : /2 c Water or broth
1/4 : c Grated Parmesan
1 : Peeled avocado; sliced
10 : oz Thick spaghetti or buccatini
2 : tb Olive oil
1 : md Onion; finely chopped
2 : Cloves garlic; minced
3 : lg Ripe tomatoes; peeled,
-seeded : -seeded and flnely chopped
1 : ts Sweet paprika
12 : sm Clams or mussels;
-scrubbed : -scrubbed under cold water
6 : oz Shrimp; peeled and deveined
6 : oz Scallops (large ones cut
-into : -into quarters; small ones
-cut : -cut in half or left whole)
8 : oz Monkfish or other firm white
-fish; : -fish; cut on the diagonal
-into : -into 1/2-inch slices
2 : 1/ -(up to)
3 : c Fish or chicken stock or
-bottled : -bottled clam broth; or as
-needed : -needed
1/4 : ts Saffron threads; soaked in:
1 : tb Warm water
Salt; : Salt; freshly ground black
-pepper : -pepper
2 : tb Chopped fresh parsley for
-garnish : -garnish
2/3 : c Mayonnaise
2 : Garlic cloves; minced
1 : tb Buttermilk
1 : bn Fresh chives; minced
3 : tb Olive oil
1 : Onion; chopped
1 : Leek (White & Pale Green
-Parts : -Parts Only)
2/3 : c Dry white wine
1 : /2 lb Fish bones; from white fish
8 : c Water
6 : Sprigs fresh parsley
1 : ts Whole black peppercorns
1 : Bay leaf
12 : oz Fideous pasta or vermicelli
20 : lg Clams in shells; scrubbed
1 : c Uncooked Oatmeal
1 : /2 c Hot Water or Meat Juices
4 : oz (1 cup) Grated Cheese
1 : Egg, Beaten
1 : c Wheat Germ
1/4 : c Margerine
1/2 : c Powdered Milk
1/4 : tb Salt
1 : c Cornmeal
3 : c Whole Wheat Flour
1 : c Rolled oats
1/3 : c Margarine or butter
1 : c Boiling water
3/4 : c Cornmeal
1 : tb Sugar
2 : ts Chicken or beef instant
-bullion : -bullion
1/2 : c Milk
4 : oz Shredded cheddar cheese; ( 1
-cup) : -cup)
1 : Egg; beaten
2 : c White or wheat flour
1 : c Uncooked oatmeal
1 : c Boiling water
1/2 : c Margarine
1/2 : c Milk
1 : Egg, beaten
1 : tb Sugar
1 : ts Bouillon granules, ( to 2)
3/4 : c Cornmeal
2 : 1/ c Whole wheat flour, ( 1/ to
-3) : -3)
1 : c Uncooked Oatmeal
1 : tb Bouillon Granules
3/4 : c Powdered milk
1 : Egg, Beaten
1/3 : c Margerine
1 : /2 c Hot Water
3/4 : c Cornmeal
3 : c Whole Wheat Flour
1 : pk Dry Yeast
2 : c Warm Chicken or Beef Broth
1/4 : c Margerine or Hamb. Grease
1 : Egg, Beaten
2 : c All Purpose Flour
1 : c Wheat Germ
4 : c Whole Wheat Flour
1/2 : c Warm Water
1/2 : c Powdered Milk
1/4 : c Honey
1/4 : tb Salt
1 : c Cornmeal
2 : c Cracked Wheat
3/4 : c Hot Water or Meat Juices
1/2 : c Powdered Milk
1 : Egg, Beaten
1/3 : c Margerine
1/2 : ts Salt (optional)
3 : c Whole Wheat Flour
1/4 : c Hot water
8 : Cubes chicken bouillon
1 : pk Dry yeast
1 : ts Sugar
1 : /2 c Tomato juice
2 : c All-purpose flour
2 : c Wheat germ
1 : /2 c Whole wheat flour
2 : lb Ground round
2 : Eggs
1 : c Sweet pickle relish
3/4 : c Onion, coarsely chopped
3 : tb Worcestershire sauce
1 : oz *bourbon
2 : Garlic cloves minced
1/4 : c *green Bell pepper chopped
1/2 : c *bacon, cooked & crumbled
-salt : -salt & pepper to taste
Field : Field Greens
2 : Red Delicious Apples
2 : Granny Smith Apples
1 : c Walnut pieces
4 : Oz. Texas Goat Cheese (up to
-6) : -6)
0: Preheat oven to 350
1: Generously grease a 9 X 5 loaf pan for each loaf
2: Line bottom and sides of pan with waxed paper
3: Combine figs, sugar, butter and salt in large bowl of electric mixer
4: Add boiling water
5: Let cool to room temperature (butter does not have to melt)
6: Sift flour, baking soda and baking powder into medium bowl
7: Add flour mixture, egg, rum and orange peel to fig mixture and beat with electric mixer at medium speed until well blended
8: Stir in nuts
9: Transfer batter to prepared pan, smoothing top
10: Bake until tester inserted in center comes out clean, about 65 to 75 minutes
11: Let cool in pan on rack 10 minutes
12: Remove loaf from pan and discard waxed paper
13: Let cool completely on rack
14: Wrap airtight and let stand at least 24 hours before serving
15: Comments: Really do let age before you eat it; much better on the second day
16: This really is tasty and is hard not to snack away
17: