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: PEEL AND CORE THE APPLES and cut each into 8 large wedges
1: Peel the bananas and cut them into 1 1/2-inch chunks
2: Combine the flour, cornstarch, egg and 1 teaspoon of sesame oil in a small bowl
3: Mix them well to form a smooth, very thick batter
4: Combine the peanut oil and 2 teaspoons of sesame oil in a deep fat fryer or wok and heat the mixture until it is moderately hot
5: Put the fruit into the batter mixture
6: Then lift out several pieces of fruit at a time, using a slotted spoon, and drain off any excess batter
7: Deep-fry for about 2 minutes, until they are golden
8: Remove with a slotted spoon and drain on paper towels
9: Repeat the process until you have deep-fried all the fruit
10: Just before serving, prepare a bowl of ice water filled with ice cubes
11: Reheat the oil over moderate heat and deep-fry the fruit a second time for about 2 minutes
12: Drain again on paper towels
13: Put the sugar, sesame seeds and 2 tablespoons of oil from the deep-frying oil into a pot
14: Heat the mixture until the sugar melts and begins to caramelize
15: (Watch the heat to prevent it from burning
16: ) When the caramel is light brown, add the fruit sections
17: Stir them gently in the caramel syrup to coat them
18: Then take them out and put them into the ice water to harden
19: Do a few at a time to prevent them from sticking together
20: Remove them from the water and place on a serving platter
21: Serve at once
22: KEN HOM - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini