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Recipes
TAPENADE
By Coo1
- 1 anchovy fillet, mashed
- 1 garlic clove, halved
- 1/4 cup extra virgin olive oil
- 1/2 cup Nicoise olives (about 4 oz), pitted and chopped
- 1 tbls fresh lemon juice
- 1 tbls hopped flat leaf parsley
- 1 tsp capers, rinsed
COUSCOUS BELL PEPPER W TOMATO
By Coo1
1. Dice red pepper and sauté in 1 tsp
- 2 cups dry couscous
- 1 tsp. olive oil1 red bell pepper, diced
- 4 cups vegetable stock
- 1 tsp. sugar
- 1/4-cup raisins
- 1 shallot
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 tsp. ras el hanout
- spice( or 1/4 tsp. each of cumin, ginger, cinnamon, and turmeric)
- salt, sugar to taste
HOLLANDAISE
By Coo1
COOK IN DOUBLE BOILER
- 4 EGG YOLKS ROOM TEMP
- 6 T BUTTER
- 3 T LEMON JUICE
- CAYENNE
- 2 T HOT WATER
CREAMY BBQ SAUCE
By Coo1
Combine ingredients
- Combine 3/4 cup mayo, 1/4 cup bbq sauce. 1 minced garlic clove, 3 tbls cider vinegar, 1/4 tsp pepper and 1/2 tsp salt.
HOT ARTICHOKE DIP
By Coo1
Preheat oven to 350º. In 1 quart casserole, combine all ingredients
- 1 14oz. can artichoke hearts, drained and chopped
- 1 cup grated parmesan cheese
- 1 cup mayo
- 1 clove garlic, finely chopped
HOT FUDGE SAUCE – BEST
By Coo1
combine
- Combine 8 oz. Chopped dark chocolate with 7 tbsp. Softened butter, 1/2 cup sugar,1/2 cup heavy cream and 1/4 cup hot water in the top of a stainless steel double boiler. Melt chocolate mixture, stirri
CURRIED CHUTNEY SAUCE
By Coo1
Combine ingredients
- Combine 3/4 cup mayo, 1/4 cup yogurt, 1/4 cup minced fresh cilantro, 3 tbls mango chutney, 2 tsp curry powder, 1/4 tsp pepper and 1/8 tsp salt.
TERRYAKI SAUCE
By Coo1
Mix and refrigerate
- 1/2 cup soy
- 1/2 cup sherry
- 1/4 cup peanut oil
- 1 large clove garlic minced
- 2 tsp grated orange rind = 1 orange
- 2 tbls grated fresh ginger
RAGU SOUP
By Coo1
CHOPPED CELERY, ONION, CARROT, CABBAGE, CORN, GREEN PEPPER BOIL HAM HOCKS IN BROTH UNTIL FALL FROM BONE BUT NO S...
- 4 HAM HOCKS
- 46 OZ. BEEF BROTH OR 4-5 REGULAR CANS
- 3 141/2 OZ. CANS STEWED TOMATOES
- 1 48 OZ. RAGU
- 1 t. TOBASCO
- 1 t. BASIL
- 1 t. GARLIC SALT
- 2 t. WORSTERSHIRE
- ITALIAN SEASONING
ICE CREAM W RUM RAISIN SAUCE
By Coo1
Serve the sauce warm or at room temperature over the ice cream
- 1/2 cup packed dark-brown sugar
- 1/2 cup light corn syrup
- 1 Tbsp. Unsalted butter
- 1/4 cup dark rum
- 1/4 cup golden raisins
- 1/4 cup dark raisins
- 1 pint best-quality vanilla ice cream