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CraftE's Recipe Club This issue "D" :-) 04-14-08
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CraftELady
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Apr 14, 2008 01:07 PDT
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Today's Recipes Online:
http://www.craftelady.com/recipes/041408.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Dancing Guava
2. Dark Chocolate Mousse
3. Devilish Eggs
4. Dijon-Wine Steak Kabobs with Mushroom Wild Rice
5. Down Home Sausage Gravy
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1. Dancing Guava
Ingredients
8 cups Mauna La'i Guava Drink
1 cup pineapple juice
2 dozen strawberries, destemmed
8 scoops vanilla ice cream or frozen yogurt
Preparation
Blend ingredients in blender until smooth.
Top with a strawberry or blue-berry garnish.
Nutrition
no information available
Serves
Makes one pitcher
Variations
no information available
Source Mauna La'i®Omaha SteaksRealemon®
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2. Dark Chocolate Mousse
1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup plus 1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons shaved chocolate
In a blender or food processor, puree the tofu until it is smooth. Put
the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a
saucepan or heat-proof bowl fitted over a pot containing 1-inch barely
simmering water. Stir frequently, until melted and smooth. Remove from
heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
Add the chocolate mixture to the tofu and puree until smooth and well
blended. Spoon the mousse into serving dishes, cover and refrigerate for
at least 1 hour.
Whip the cream with a beater. When the cream is almost completely
whipped, add the remaining 1/2 teaspoon of sugar and finish whipping.
Top each serving with a dollop of whipped cream and a sprinkle of
chocolate shavings and serve.
Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped
cream and 1/4 teaspoon shaved chocolate)
Nutrition Information
Nutritional Analysis per Serving Calories 278
Total Fat 13 grams Saturated Fat 6 grams
Protein 6 grams Carbohydrtes 35 grams
Fiber 3 grams
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 5 servings
User Rating:
Episode#: EK0109
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Copyright, 2005, Ellie Krieger, All rights reserved
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3. Devilish Eggs
1 dozen eggs
2/3 cup silken tofu, drained
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped chives
Salt
Freshly ground black pepper
1/4 teaspoon paprika
Place the eggs in a large saucepan and cover with water. Place over high
heat and bring to a boil. Reduce the heat to low and simmer for 9
minutes. Remove the eggs from water and run under cold water for about 1
minute or until cool enough to touch. Peel eggs under cold running
water. Slice the eggs in half lengthwise. Scoop out the yolks and
discard 6 of them or save for another use. Set aside the whites.
Place the remaining yolks in a medium bowl and mash with the tofu,
mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt
and pepper.
Spoon the mixture into the corner of a plastic bag and snip off the end.
Pipe the yolk mixture into the egg whites. Arrange on a platter and
sprinkle with paprika.
Nutrition Information
Nutritional Analysis Per Serving Calories 64
Total Fat 4g Saturated Fat 1g
Monounsaturated Fat 1g Polyunsaturated Fat 0.6g
Cholesterol 106mg Sodium 114mg
Carbohydrates 1g Fiber 0g
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 9 minutes
Yield: 12 servings (1 serving is 2 pieces)
User Rating:
Episode#: EK0302
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
2007 Ellie Krieger, All rights reserved
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4. Dijon-Wine Steak Kabobs with Mushroom Wild Rice
Description
The delicious shiitake mushroom originated in Japan and Korea. Today
they are grown in many regions of the United States.
Ingredients
1 pound boneless beef round tip steak, cut 1 inch thick
1/2 small red onion, cut into 3/4-inch wedges
1 small yellow summer squash, cut lengthwise in half then crosswise into
1-inch slices
1 small red or green bell pepper, cut into 1-inch pieces
Marinade:
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons coarse-grain
Dijon-style mustard
2 cloves garlic, minced
2 teaspoons vegetable oil
1/2 teaspoon coarse ground black pepper
Mushroom Wild Rice:
2 teaspoons vegetable oil
2 cups thinly sliced assorted wild mushrooms (oyster, cremini and
shiitake)
1 6-ounce package long grain and wild rice blend
Preparation
Total preparation and cooking time: 30 minutes | Marinating time: 6
hours or overnight
1. Cut beef steak into 1 1/4-inch pieces. Combine marinade ingredients
in small bowl. Place beef and marinade in food-safe plastic bag; turn to
coat. Close bag securely and marinate in refrigerator 6 hours or as long
as overnight, turning occasionally.
2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove
beef from marinade; discard marinade. Alternately thread beef, onion,
squash and bell pepper pieces evenly onto skewers. Place kabobs on grid
over medium, ash-covered coals. Grill uncovered, 8 to 10 minutes for
medium-rare to medium doneness, turning occasionally.
3. For Mushroom Wild Rice, heat 2 teaspoons oil in large nonstick
skillet over medium heat until hot. Add mushrooms; cook and stir until
tender. Remove and keep warm. Meanwhile, cook rice according to package
directions, omitting salt and butter. When rice is done, stir in
mushrooms.
4. Serve kabobs over Mushroom Wild Rice.
Nutrition
Nutrition information per serving: 350 calories, 9g fat (2g saturated
fat, 4g monounsaturated fat), 69mg cholesterol, 737mg sodium, 36g
carbohydrate, 1.7g fiber, 31g protein, 4.7mg niacin, 0.5mg vitamin B-6,
2.5mcg vitamin B-12, 4.1mg iron, 26.8mcg selenium, 6.3mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B-6,
vitamin B-12, iron, selenium and zinc.
Serves
Makes 4 servings
Variations
no information available
Source National Cattlemen's Beef Association
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5. Down Home Sausage Gravy
Ingredients
1 package Regular Flavor Jimmy Dean Pork Sausage
2 tablespoons finely chopped onion
6 tablespoons all purpose flour
2 cans (12 ounces each) evaporated milk
1 cup water
1/2 teaspoon salt
1 to 2 teaspoons black pepper, to taste
1/2 teaspoon hot pepper sauce (optional)
12 warm biscuits
Preparation
Cook sausage and onion in skillet over medium heat until sausage is no
longer pink and onion is translucent. Stir in flour; mix well. Gradually
stir in milk, water and salt; bring to simmer and cook until mixture
thickens, stirring constantly. Add pepper and pepper sauce as desired;
cook 2 more minutes, stirring occasionally. Serve over split biscuits.
Nutrition
no information available
Serves
Makes 12 servings
Variations
no information available
Source Jimmy Dean Foods
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