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
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: Step One: Sort the dry soy beans
1: Measure out about two cups for two blocks of your tofu end-product
2: Wash the beans, then cover them with about 3" of water and refrigerate overnight
3: Step Two: Using your blender, add about 1 cup of beans with about two cups of water (you can use some of the water from the soaked beans, then make up the difference with ordinary tap water)
4: Grind the mixture in the blender until the beans are about the texture of coarse coffee grounds
5: Line the strainer with cheesecloth, then put the strainer over the pot
6: Pour the mixture into the strainer, then squeeze until dry
7: Reserve the grounds, which will become your okara
8: Repeat with remaining beans
9: Step Three: Put the pot containing the strained milky mixture on the stove and stirring constantly as you bring to boiling
10: Watch this carefully, as this has a tendency to boil over very quickly
11: Reduce heat and keep at a low boil for about ten minutes
12: Step Four: Add nigari--about 1-1/2 teaspoons--to the pot, and stir well
13: You'll see the milky mixture forming curds
14: When the mixture seems to have curdled (about a minute), remove from heat
15: Step Five: Line strainer with a clean piece of cheesecloth, and pour in the curdled mixture
16: Discard the water
17: Wrap up the curdled mixture in the cheesecloth, and squeeze tightly to remove any remaining water
18: Step Six: Let the curdled mixture (your tofu) firm up as it cools, about 20 minutes
19: Once cooled, you can remove the cheesecloth and store the tofu in water in the fridge until it's ready to be used
20: Step Seven: To prepare the okara, spread the soy grounds on a cookie sheet, and bake for about 20 minutes in a250-degree (F) oven
21: Check it to make sure it turns a nice golden brown color and doesn't burn
22: Note: This recipe makes a super-firm tofu that's great for stir-fried recipes, when other types of tofu would break up into unrecognizable pieces
23: I like this tofu especially for tostadas -- I stir-fry onions, peppers, tofu, turmeric, cumin, garlic, and oregano for the filling
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