1 : c Plain flour
1/4 : c Puffed gram; (phutana or
-dalia) : -dalia)
; : ; flour
1/2 : tb Whole dalia
5 : Green chillies crushed; (
-to : -to 6)
1/2 : tb Coriander finely chopped
1 : ts Sesame seeds
10 : Peanuts coarsely crushed;
-(10 : -(10 to 12)
1/2 : ts Red chilli powder
Salt : Salt to taste
2 : tb Oil
Oil : Oil to deep fry
3 : 1/2 oz Roquefort or blue cheese, at
-room : -room temperature
2 : tb Butter, at room temperature
2 : tb Table cream (18% cream)
1/2 : ts Onion powder
2 : tb Lemon juice
Dash : Dash lemon juice
1 : tb Worcestershire sauce
2 : lb Sirloin, T-bone, Porterhouse
-rib : -rib or wing steaks 1 inch
-thick : -thick
100 : g Mutton mince
2 : tb Butter; (30 g)
1 : ts Chopped ginger; (5 g)
1 : ts Chopped garlic; (5 g)
1 : ts Green chilli; (5 g)
1 : Onion; chopped (50 g)
1/2 : ts Garam masala powder; (2 g)
Salt : Salt to taste
1/2 : ts Turmeric powder; (2 g)
1/2 : ts Chilli powder; (2 g)
3 : Bread slices
1 : Egg; hard boiled and
; : ; grated.
6 : c Chicken broth
8 : Celery stalks
2 : c Diced onion
3/4 : ts Garlic salt
1/4 : ts White pepper
2 : lb Velveeta cheese1 cup
Diced : Diced jalapeno peppers
Sour : Sour cream
Flour : Flour tortillas
CHOCOLATE : CHOCOLATE BASE
1 : Oreo/graham cracker pie
-crust : -crust
6 : oz Cream cheese; (about 3/4
-package) : -package)
1/2 : c Sugar
1/3 : c Milk
1/3 : c Bittersweet chocolate chips
1/2 : c Whipping cream
1 : Envelope gelatin
CUSTARD : CUSTARD
2 : Eggs
1/4 : c Sugar
Dark : Dark rum
1/3 : c Milk or cream
1 : Envelope gelatin
3/4 : c Pecan halves
2 : 1/ c Water
1 : /2 c Brown sugar
1/4 : c Unsweetened cocoa
1 : c Uncooked couscous
1 : tb Vanilla extract
1 : pk (0 oz) semi sweet chocolate
-chips : -chips (I have used mint
-chocolate : -chocolate chips for a
-little : -little change of taste)
2 : pk (10 1/ oz.) FIRM silken
-tofu : -tofu at room temperature
3 : tb Maple syrup or honey
0: 1
1: In ten inch skillet, melt butter over medium heat, add chopped onions and cook, stirring frequently, five minutes or until tender
2: Remove skillet from heat and stir in parsley and dillweed
3: In large bowl, combine yeast, sugar, salt, 1/2 cup cornmeal, and two cups of the flour
4: In 1 quart suacepan, heat buttermilk and 1/4 cup water over low heat until very warm
5:
6:
7:
8: about 120-130 degrees
9: 2
10: With mixer at low speed, gradually beat liquid into flour mixture just until blended
11: Increase speed to medium, beat two times
12: 3
13: Beat in 1/2 cup flour to make a thick batter
14: Beat two minutes longer
15: Scrape bowl frequently with spatula
16: With wooden spoon, stir in green onion mixture and remaining 1 1/2 cups flour to make a stiff batter
17: Cover loosely with plastic wrap and let rise in warm place about one hour, until doubled
18: Grease two 1 1/2 quart round casseroles; sprinkle evenly with cornmeal
19: 4
20: WIth wooden spoon, stir down batter; devide in half and turn into casseroles
21: Cover loosely with plastic wrap; let rise in warm place about 45 minutes, until doubled
22: 5
23: Preheat oven to 375 degrees
24: Sprinkle tops of loaves with cornmeal
25: Bake 30 to 35 minutes, unil loaves sound hollow when lightly tapped with fingers
26: Remove loaves from casserole and cool on wire rack
27: Recipe by: October 1997 GH magazine Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv
28: com> on Jul 20, 1999, converted by MM_Buster v2
29: 0l
30: