2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
0: Beat 2 egg yolks with 1/4 cup sugar till light and flyffy
1: Add mascarpone and cottage cheese blended together
2: Add lemon zest or vanilla
3: Beat 2 egg whites with dash of salt till stiff and add to cream mixture
4: Mix coffee, liquor or almond extract and sugar till dissolved
5: Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture
6: Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top
7: Refrigerate at least 1/2 day
8: Before serving, sprinkle with cocoa powder
9: SOURCE: Joelle Mornod rec
10: arts
11: food (Usenet), Lausane Switzerland via Eric Decker, R-Cuisine ***Please note this recipe has raw egg in it*** To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2 cup sugar and 2 Tbsp water for 5 minutes
12: Slice 1 cup strawberries, sprinkle with 1 tsp sugar and let stand 1 hour
13: Make cream as above (reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry juice
14: Put a layer of rhubarb, strawberries, half of the cream and repeat, finishing with cream
15: Refrigerate half a day
16: Decorate with strawberries before serving
17: from Joelle Mornod, Ecole Polytechnique, Federale de Lausanne, rec
18: arts
19: food via Eric Decker R-Cuisine Source: Joelle Mornod rec
20: arts
21: food From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini