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Gaia Angel 
She who Dreams with Dolphins
Posts: 158
(12/4/03 11:47 am)
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This and That... those dishes that are unclassafiable
Anise Liqueur
2/3 tablespoons Star Anise (broken and crushed) 1 intact star from the star anise plant
1 1/2 cups vodka
1/2 cup sugar syrup
Pour Anise seed in vodka and let sit for 2 weeks. Filter, then add sugar syrup (Make the sugar syrup by boiling 1 cup of sugar and 1/2 cup of water. Let stand for a few minutes to thicken). Add syrup to the strained vodka. Bottle, putting the intact Anise Star in the bottle before pouring in the mixture (this is for appearance), and drink as soon as desired.
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Gaia Angel
She who Dreams with Dolphins
Posts: 165
(12/4/03 11:56 am)
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Re: This and That... those dishes that are unclassafiable
Calendula-Flavored Scrambled Eggs
8 large eggs
2 tablespoons of butter
6 tablespoons of milk
1 pinch of nutmeg
4 buttered English Muffin slices
1/2 cup grated cheddar cheese
6 calendula flowers - use petals only - remove petals and chop
Salt & Pepper to taste
Combine the eggs with everything except the Calendula petals. Melt butter in a skillet and scramble the eggs. Stir in the Calendula petals at the last minute. Divide the eggs and mound them on the English Muffin slices. Sprinkle with cheese and serve immediately. Serves 4.
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Gaia Angel
She who Dreams with Dolphins
Posts: 169
(12/4/03 12:03 pm)
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Re: This and That... those dishes that are unclassafiable
Cayenne Cracker Dip
1 1/2 cups of Mayonnaise
1 finely chopped Cayenne Pepper
1/2 cup Sour Cream
Blend all ingredients together until smooth. Place in decorative cup and chill. Surround with various crackers on a platter. Also good as a vegetable dip.
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Gaia Angel
She who Dreams with Dolphins
Posts: 173
(12/4/03 12:12 pm)
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Re: This and That... those dishes that are unclassafiable
Chervil Pesto
1 cup fresh Chervil
1/4 cup Romano Cheese
1/4 cup pine nuts - toasted
3 tablespoons olive oil
1 crushed clove of garlic
Combine all the ingredients in a food processor until well chopped and blended. This is good spread on fish or mixed with cream cheese as an appetizer spread.
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Gaia Angel
She who Dreams with Dolphins
Posts: 175
(12/4/03 12:17 pm)
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Re: This and That... those dishes that are unclassafiable
Chive-Flavored Salad Dressing
1/4 cup of fresh chopped chives
1/2 cup of buttermilk
2/3 cup of mayonnaise
1/1/2 teaspoons of sugar
Freshly ground black pepper to taste
Salt to taste
Wisk all ingredients in a bowl. Cover, and refrigerate for at least one hour to chill. Serve over green salads.
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Gaia Angel
She who Dreams with Dolphins
Posts: 177
(12/4/03 12:21 pm)
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Re: This and That... those dishes that are unclassafiable
Split Peas with Spiced Vegetables
4 cups of water
1 cup of uncooked white rice
1 cup of dried yellow split peas
1 tablespoon of vegetable oil
1 tablespoons of shredded coconut
1 teaspoon of coriander seed
1 cinnamon stick cut into 1/2 inch in length
1/4 teaspoon of salt
1/8 teaspoon ground red pepper
2 tablespoons of vegetable oil
3 diced carrots
2 medium diced zucchini
1 finely chopped onion
1 small diced eggplant
2 tablespoons of water
Put split peas in 4 cups of water. Heat to boiling, then reduce heat, cover, and simmer for 45 minutes. In another pot, bring 2 cups of water to a boil. Add the rice, stir, reduce heat, cover, and simmer for 20 minutes. Heat 1 tablespoon of oil in a small skillet over medium heat. Cook coconut, coriander, and cinnamon, stirring constantly until the coconut is light brown. Remove from heat and stir in salt and red pepper. Crush this mixture until fine, and set aside.
Heat 2 tablespoons of oil in a medium skillet and cook carrots, zucchini, onion, and eggplant until tender. Stir coconut mixture and peas into this. Cook over low heat, stirring occasionally until you have a thick consistency. Add water if necessary along the way. Serve hot over rice and garnish with cilantro, if desired
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