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Archive for May, 2009
Norwegian Rhubarb Dessert
Wash rhubarb, trim and cut into 1/2 inch slices.
Combine with water and sugar and simmer until soft.
Stir in vanilla.
Blend cornstarch with a little cold water to make a smooth stiff paste.
Stirring constantly, add to rhubarb and cook for 5 minutes, or until thick and clear.
Pour into glass serving dish.
Whip cream until frothy, add sugar and vanilla and whip until stiff.
Pipe through pastry tube in decorative swirls on compote or cover top with spoonfuls of whipped cream.
If you prefer to serve without whipped cream, you could serve with a little milk poured on each portion.
Nut Balls
Cream margerine, sugar and vanilla until fluffy.
Sift flour with salt add to creamed mixture, blending well.
Add nuts.
Work in with hands if necessary.
Shape into 1 inch balls and place on ungreased cookie sheets about 2 inches apart.
Bake at 325 about 20 minutes.
Cool, then roll in powdered sugar.
This recipe was given to me by a friend.
Nuevo Frijoles
Bring beans to a boil in water just covering them.
Add the olive oil when the water starts to boil.
Cook for 15 minutes then add the balance of the ingredients.
Cook for 30 minutes more.
Stirr occassionally but be sure.
Not Nanaimo Bars
For base: preheat oven to 400 degrees.
In large bowl, mix flour, oats, coconut, walnuts, cocoa powder, salt, canola oil and brown rice syrup together.
Press into 9×13 inch baking pan.
Bake 15 minutes.
Cool.
For filling: in blender, process cashew butter, sucanat or brown sugar and soymilk until combined.
Pour cashew mixture into bowl; add soy protein powder.
Stir until thoroughly blended.
Mixture should have a thick, fudgelike consistency.
With moistened hands, spread and pat filling over prebaked base.
For topping: in double boiler, melt chocolate chips with oil over low heat.
Stir with rubber spatula until completely melted and smooth.
Pour over filling.
Put in refrigerator to set for at least 2 hours.
To serve, cut into 20 squares, 26 grams of fat each.
Nut Cups
Dough: mix all together and chill for one hour.
Make 24 balls and press into small muffin pans.
Then add filling.
Filling: melt margarine, brown sugar and vanilla.
Add egg and nuts.
Fill cups and bake at 350 degrees for 30 minutes.
Nut Tree Almond Chicken
Cut chicken in 3/4-inch cubes.
Brown quickly in hot oil in a large skillet.
Add next 5 ingredients, cover, and cook about 7 minutes.
Scatter sugar peas on top, cover, and cook 5 minutes.
Add soy sauce.
Mix cornstarch and water; add to skillet and cook, stirring, just until mixture is slightly thickened and glazed.
Sprinkle with almonds and serve.
Pass soy sauce and extra almonds.
Serve with molded rice, and fresh orange slices.
Norwegian Pancakes
Beat eggs, add flour and milk, alternating while beating.
Add sugar, cardamon, then slowly add melted butter.
This batter is like crepes.
Using a crepe pan or an 8inch fry pan.
Pour small amount of batter in pan.
Swirl till evenly coated.
Cook over med heat just till firm, turn cook another 30 sec to 1 minutes After removing, put small amount of butter and lightly sprinkle with sugar.
Roll and serve.
Kids love them.
Nut Milk Shake
A frosty nondairy drink made with frozen bananas, soaked nuts and dates.
In blender, combine nuts, dates and water or juice until smooth.
Break frozen banana into pieces, add to mixture and blend until smooth.
Add one or more optional flavors if desired.
Pour into glasses.
Nov-Dinner Make-Ahead Seafood Salad
In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes.
Add shrimp; simmer for 2-4 minutes or until pink.
Drain, peel and devein.
Cover and refrigerate until shrimp are chilled or for up to 4 hours.
Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels.
[wrapped lettuce can be refrigerated in plastic bag for up to 1 day.
Dice red pepper.
[red pepper can be refrigerated in airtight container for up to 8 hours.
Hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined.
[dressing can be covered and refrigerated for up to 8 hours.
Arrange 2 or 3 lettuce leaves attractively on individual salad plates.
Sprinkle with about three-quarters of the red pepper.
Mound shrimp on top.
[salad can be prepared to this point, covered and refrigerated for up to 1 hour.
] drizzle with dressing and sprinkle with remaining red pepper.
Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
Variation: you can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise.
Dinner menu: ~ mushroom and leek pate ~ make-ahead seafood salad ~ maple orange cornish hens ~ squash crescents ~ zucchini ribbons ~ two-rice and sweet pepper pilaf ~ ricotta cheesecake with citrus compote.
Servings for $11.66 cdn[nov 95].
Nut And Vegetable Loaf
Melt the butter in a pan; add the onion, carrot and celery and cook until softened.
Add the tomato paste and tomatoes and cook for 5 minutes.
Put the eggs, parsley and salt and pepper to taste in a bowl and beat well.
Stir in the nuts and vetetables.
Transfer to a greased 3- 3/4 cup ovenproof dish, place in preheated hot oven 425f and bake for 30 to 35 minutes.
Turn out and garnish with onion rings, parsley, and cucumber slices.
Serve hot with vegetables and sauce, or cold with salad.
Stephanie da silva.
Nuernberger Sauerbraten
Prepare marinade by combining ingredients and simmering gently for several minutes.
Pour cooled, cooked marinade over meat and let stand for two or three days, covered tightly, turning meat daily.
Keep in a cool place.
Remove meat from marinade and pat dry.
Strain the marinade and retain liquid.
In a heavy pan, brown the meat in melted fat.
Brown evenly without burning.
Add the strained marinade and continue cooking for approximately 1 1/2 hours over low heat.
When meat is tender, transfer to warm platter and cover with foil.
Mix flour with sour cream to make sauce, adding sugar, salt and pepper to taste.
Stir into liquid in pan.
Simmer until ready to serve.
To serve, slice meat in 1/4 inch slices and arrnage on platter, moistened with a little sauce.
Serve sauce separately.
Traditionally sauerbraten is served with dumplings.
Formatted by carole walberg.
Nut Milk
Place water in blender jar, add nuts, and blend at high speed for about 60 seconds.
Keep milk refrigerated.
Is a good milk substitute.
Use in recipes in place of milk.
Children like it on cereal.
It spoils just as milk does, so it must be refrigerated.
Shake well before using.
Not Loco Pollo
Mix all ingredients together well and sprinkle liberally over chicken pieces.
Refrigerate for 6 or up to 24 hours, before grilling.
Nut Cup Cookies
Dough: mix together with mixer and chll one hour.
Make 24 balls and press into small muffin pans to make “little cups” and add filling.
Filling: melt margarine, brown sugar and vanilla.
Add egg and nuts.
After filling cups with filling, bake at 350 degrees for 30 minutes.
Norwegian Nut Bread
Preheat oven to 375 degrees.
Coat empty 16-oz cans with non-stick cooking spray.
In a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest.
In a small bowl, combine egg, buttermilk, and walnut oil; add to flour mixture and blend well.
Spoon batter into cans and bake 50 minutes or until golden.
Loosen bread from cans with small spatula and cool on rack.
Makes 2 small loaves, about 6 slices each.
Food exchange per serving: 1 1/2 starch/bread exchanges 1/2 fat exchanges; cal: 151; cho: 24g; car: 23g; pro: 5g; sod: 254mg; fat:.
Nov-Dinner Dinner Menu Planning Schedule
Dinner menu: ~ mushroom and leek pate ~ make-ahead seafood salad ~ maple orange cornish hens ~ squash crescents ~ zucchini ribbons ~ two-rice and sweet pepper pilaf ~ ricotta cheesecake with citrus compote.
Up to 3 days ahead: - make mushroom and leet pate.
Up to 2 days ahead: - make ricotta cheesecake.
Up to 1 day ahead: ~ wash, spin-dry, then wrap and refrigerate lettuce for make-ahead seafood salad ~ set cornish hens on rimmed tray to thaw in refrigerator ~ organize serving platters, bowls and utensils ~ set table.
Up to 8 hours ahead: ~ prepare cornish hens up to seasoning; cover with damp paper towel and plastic wrap and refrigerate ~ dice red pepper and onions for seafood salad and two-rice and sweet pepper pilaf, refrigerate ~ slice and drain zucchini for zucchini ribbons ~ cook shrimp and refrigerate and make dressing for seafood salad ~ partially bake squash for squash cresents ~ make citrus compote.
Up to 1-1/2 hours ahead: ~ make sauce for maple orange cornish hens; let cool.
Brush hens with sauce to glaze and have ready to roast so hens are finished cooking just as guests finish first course.
~ according to serving time, cook two-rice and sweet pepper pilaf.
Up to 1 hour ahead: ~ assemble individual seafood salad plates without adding dressing; cover with plastic wrap and refrigerate.
To serve: ~ dress seafood salad ~ finish cooking squash crescents and zucchini ribbons.
Canadian living test kitchen.
Nuernberger Rostbratwuerste
Coarsely chop the pork and veal on a cutting board should be a bit coarser than ground meat, combine with caraway seed, nutmeg, marjoram and salt.
Fill into the carefully cleaned sausage casing; twist casing to form a sausage every 3 1/4″.
The bratwurst tastes best when browned on all sides over charcoal.
Excellent with sauerkraut and a german country style rye bread.
As a drink to go with it, a hearty beer is recommended.
Isbn 3 8003 0147 4, translated for you by volkhart baumgaertner.
Nut And Seed Crunch Crust
Combine the flour, nuts, sunflower seeds, arrowroot, cinnamon and cloves in a large bowl.
Combine the wet ingred in a small saucepan.
Heat until honey liquifies.
Pour over flour mixture and stir with a fork until well combined.
Transfer the mixture to a 9″ pie plate.
Shape the crust by pressing with fingers.
Unfilled: bake at 350 for 20 - 22 minutes or until lightly browned filled: bake empty shell at 350 for 10 minutes Then add.
Nut Meringue
Before making the meringue, whirl the almonds in a food processor fitted with the metal blade until finely ground.
Add the cornstarch and whirl again.
Combine egg whites and salt in mixing bowl of electric mixer.
Beat at medium speed until opaque and loosely foamy.
Increase speed to high and add sugar in a slow stream down side of mixer.
Beat until stiff and shiny.
Fold ground almond mixture into finished meringue by hand.
Comments: here, cornstarch insulates the meringue from the fat in the nuts, which would otherwise cause it to break down.
Easy way to pipe out disks of a particular size: trace a plate or other object of appropriate size onto parchment paper.
The turn the paper over and use the circles as your guide.
Start piping in the center and form a tight spiral out to the edge.
Nut Crusted Emu Medallions
Simmer the port wine in a saucepan until reduced by half 125ml.
, about 8 minutes then mix with the plum sauce.
Preheat the oven to 180c.
Crush the cashew nuts.
Place the beaten egg in a bowl and dip the sides of the medallions into the beaten egg then roll into the crushed nuts so that the top and bottom have no coating but the sides are completely coated in the nuts.
Heat the peanut oil in a heavy frypan and seal the medallions over a high heat until golden on both sides.
Transfer the pan to the hot oven and cook for a further 4 minutes.
Meanwhile, wash the lettuce leaves and toss with the olive oil, balsamic and lemon juice, adding salt and pepper to taste.
When the meat is cooked, remove the pan from the oven and serve over the pile of dressed salad leaves, drizzled with the plum sauce.