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1. Easy Jambalaya with Beef
2. Ebinger Bakerie's Chocolate Blackout Cake
3. Egg & Cheese Breakfast Burrito
4. Emeril's Chili
5. Empanadas
1. Easy Jambalaya with Beef
Prep time: 20 min  Cook time: 25 min
1 lb Lean Ground Beef
1/2 lb turkey sausage, sliced
1 sm onion, chopped
1 C chopped celery
2 cloves garlic, minced
1/2 C chopped green pepper
2-14 ½ oz cans low-salt beef broth
14 ½ oz can Cajun-style stewed tomatoes, undrained and chopped
1/2 C chopped fresh parsley
11/2 t Creole seasoning
1/2 t ground red pepper
2 C uncooked long-grain rice
Hot sauce and parsley sprigs
Cook first 6 ingredients in a lg Dutch oven 5 min or until beef is
browned and vegetables are tender; drain. Stir in broth and next 4
ingredients; bring to a boil. Stir in rice. Cover, reduce heat and
simmer 25 min or until rice is tender. Top with hot sauce and parsley
sprigs, if desired.
Makes 8 servings
Cooking Tip: You may need to add more hot sauce for your taste. Other
options for a spicier jambalaya are adding a hot turkey sausage or
andouille sausage and more fresh ground cayenne pepper, it will give
this recipe plenty of heat.
2. Ebinger Bakerie's Chocolate Blackout Cake

Categories: Cakes

Yield: 1 Servings


3/4 c Unsweetened cocoa powder      
1 c  Milk
4 oz (1 stick) butter; unsalted at room temperature
1/4 c  Vegetable shortening
2 c  Sugar
3    Eggs
2 ts Pure vanilla
2 1/4 c  Cake flour
1 ts Baking powder
1    Teaspoon baking soda
1/2 ts Salt

----------------PUDDING FILLING---------------------

2/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
1 1/2 c Milk      
3  1 ounce square unsweetened chocolate; chopped
1 ts Vanilla


4  1 ounce square unsweetened chocolate
4 oz (1 stick) butter; unsalted
1/8 ts Vanilla
3    Eggs
3 c  Confectioners' sugar

Preheat oven to 350 degrees F 1. Make the cake. Butter two 9-inch cake pans; dust them with flour and tap out the excess. Set aside. 2. Stir the cocoa with some of the milk to form a paste. Stir in the rest of the milk, and beat with a whisk until the mixture is smooth. Set aside. 3. In the bowl of an electric mixer combine the butter, shortening, sugar, eggs, vanilla; beat for 1 minute, or until the mixture is fluffy. 4. Sift together the flour, baking powder, baking soda, and salt. Add the mixture, alternately with the cocoa mixture, to the contents of the bowl,beating between additions. Begin and end with the flour mixture, and beat only until the dry ingredients are absorbed. Divide the batter between the cake pans and smooth the tops with a spatula to even them. 5. Bake for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to overbake it. Cool the layers on wire racks for 10 minutes, then carefully invert them onto the racks. Turn right side up and let cool completely. 6. Make the pudding. Combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, mixing thoroughly with a wire whisk. Add the chocolate. Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles for 3 minutes. Remove from the heat and stir in the vanilla. Pour into a small bowl and put plastic wrap or wax paper directly on the surface to prevent a skin from forming. 7. Make the frosting. Melt the chocolate in the top of double boiler. Remove it from the heat and cool slightly. In a medium bowl, beat the butter, vanilla, and eggs until well mixed. The mixture will not blend completely-do not worry. Gradually beat in the sugar, about 2 tbl at a time, beating well after each addition. Beat in the melted chocolate. Chill the frosting while assembling the rest of the cake, about 15 minutes. 8. Cut each cake layer in half horizontally, using a serrated knife. You now have 4 layers, 3 for the cake assembly and 1 for the outside crumbs. Place one of the layers in the food processor bowl and pulse-chop to make crumbs; set aside.(Or break up with your hands.) 9. Sandwich the remaining 3 layers with the chocolate pudding filling, assembling the cake on a cardboard circle or the bottom of a springform pan, if possible. Frost the side and top of the cake with the chocolate frosting. Working over a baking sheet lined with aluminum foil or wax paper, hold the cake in the palm of your hand. With the other hand, gently press the cake crumbs all over the top and sides of the cake, pressing them to adhere. Pick up any crumbs that drop and press them back on.

Recipe by: The Brooklyn Cookbook

Posted to JEWISH-FOOD digest by Joyce Rosenfield <> on Nov 15, 1998, converted by MM_Buster v2.0l.

3. Egg & Cheese Breakfast Burrito

Prep Time:
2 minutes
Cook Time: 45 to 60 seconds
Makes: 1 serving

What You Need

1 flour tortilla (6-inch)
1 Tbsp. shredded Mexican cheese blend
1 Tbsp. salsa

Here’s How

LINE 2-cup microwave-safe cereal bowl with microwave-safe paper towel. PRESS tortilla into bowl. BREAK egg into center of tortilla. BEAT egg gently with a fork until blended, being careful not to tear tortilla.

MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 15 to 30 seconds longer.

REMOVE tortilla with paper towel liner from bowl to flat surface. TOP egg with cheese and salsa. FOLD bottom of tortilla over egg, then fold in sides.

Insider Info
Microwave ovens vary. Cooking times may need to be adjusted.

4. Emeril's Chili

Categories: None

Yield: 6 Servings      
      2 tb Vegetable oil
      2 c  Chopped onions
      2 lb Stewed meat
      1 tb Chili powder
      2 ts Ground cumin
           Crushed red pepper
      2 ts Dried oregano
      2 tb Chopped garlic
      3 c  Crushed tomatoes
    1/4 c  Tomato paste
      2 c  Beef stock
      1 c  Canned dark red kidney beans
      2 tb Masa flour
      4 tb Water
      1    Bag Tortilla Chips
  1 1/2 c  Grated Monterey Jack cheese
      6 tb Sour cream
      1 sm Jar of jalapenos


In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Yield: 6 to 8 servings

Posted to MM-Recipes Digest by Odetta <> on Sep 20, 1998, converted by MM_Buster v2.0l.

5. Empanadas

Categories: Beef, Latin

Yield: 1 Servings


3 c All-purpose flour
1/2 tb Salt      
6 tb Margarine
6 tb Vegetable shortening
2 tb Cold water


      1    Onion; chopped
      4    Cloves Garlic; finely chopped
      1    Green pepper; seeded and  Chopped
  1 1/2 ts Olive oil
      8 oz Ground beef
      1 tb Cocoa powder
      1 tb Flour
    1/2 tb Ground cumin
    1/2 tb Paprika
    1/2 tb Dried oregano; crushed            
         Salt and pepper
     2    Chili peppers; seeded and Chopped
     4 tb Canned crushed tomatoes
     2 tb Slivered almonds
     2 tb Raisins
     2 tb Chopped green olives
     2 tb Chopped fresh parsley

      1    Egg yolk
      1 tb Water
      2 ts Milk
      1    Oil

Original from Step by Step Mexican Cooking Empanadas con Picadillo Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margarine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes. Brown the ground meat well, and drain away as much of the fat as possible, until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes.

Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.) Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the #3 setting on our Atlas pasta maker to be the right thickness.) Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together.

Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape. Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze. Bake at 425 for 15-20 minutes, or until golden brown.

If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees. Makes 15 empanadas.

Yield: 15 servings

Posted to bbq-digest by Lloyd <> on Nov 17, 1998, converted by MM_Buster v2.0l.



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