Freakish Recipes

1 (#2) can tomatoes
1 onion, sliced
1 bay leaf
2 cloves
1 sprig parsley
1 stalk celery, diced
2 tbsp. butter
2 tbsp. flour
Salt and pepper
2 c. milk, scalded

Simmer for twenty minutes tomatoes, onion, bay leaf, cloves, parsley and celery, then press through sieve as much as possible of pulp. Blend butter and flour smoothly in saucepan, add tomato mixture gradually and bring to boiling point, stirring constantly. Season and just before serving combine with scalded milk, beating vigorously for a moment with rotary beater. Serves 4-6.

These cookies can be baked one day ahead. Store them in single layers in airtight containers at room temperature.

Ingredients

Makes 1 dozen.

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 teaspoon finely ground espresso
• 8 ounces (2 sticks) unsalted butter, softened
• 2/3 cup confectioners’ sugar, (sifted, then measured)
• 1 teaspoon pure vanilla extract
• 3 ounces semisweet chocolate, chopped

Directions

1. Whisk together flour, salt, and espresso in a large bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 275 degrees. Photocopy the template on this page, and cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
4. Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.

From Martha Stewart’s Website…. frighening

• 2 cups sugar
• 2/3 cup margarine
• 2 squares unsweetened baking chocolate (melted)
• 2 eggs
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1 cup beer
• 3/4 cup buttermilk
• 8 oz maraschino cherries (cut up)
• 1/4 cup cherry juice
• 1/2 cup nutmeats

Cream sugar and margarine. Add melted chocolate and eggs and continue beating.  Sift together flour and soda.

Alternately add flour mixture, buttermilk and beer in that order – at least 4 times, always ending up with the beer.  Add the cut up cherries, juice and nuts.

Bake greased 9×13 inch pan at 350 degrees for 40 minutes.

• 1 lb. boneless, skinless chicken breasts, cut into cubes
• 1 medium onion
• 1 1/2 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 2 cans great northern beans – 15.5 oz each rinsed & drained
• 1 can chicken broth – 14.4 oz
• 2 cans chopped green chilies – 4 oz each (or substitute 1 can with jalapeño peppers)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

In a large pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat (or just turn the burner off); stir in sour cream and cream.  Serve immediately.

1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
dash of cinnamon
dash of cocoa
1. Melt chocolate in sauce pan
2. Stir in light cream
3. Slowly add coffee, beating until frothy
4. In a cold bowl whip heavy cream and sugar
5. Pour coffee mixture into cups
6. Top off with heavy cream

Garnish with sprinkle of cinnamon and cocoa

Take a
1/2 cup milk
1/2 cup of shredded coconut
1/2 cup of coffee

Preheat your oven to 350. Take the milk coconut put in a a saucepan for 2-3 min on low heat. Strain the milk and put the coconut on a baking sheet. Cook for 8-10 min (it will get brown) Now add the milk to the hot coffee and top it with your brown coconut.

1 oz amaretto syrup
1 oz chocolate fudge syrup
1/2oz almond syrup
2 shots espresso
steamed milk
chocolate whipped cream for garnish

Get a 12 ounce cup. Combine syrups and espresso. Fill cup with steamed mile, top with foam and chocolate whipped cream.

Approx. 16 oz of rice (recipe calls for 2 (8.8 oz) packages of microwaveable rice – I used sushi rice, to good effect)

2/3 cup of rice vinegar

2 teaspoons sugar

1 1/4 teaspoons salt

2 avocados

1 medium cucumber, peeled, seeded and cut into 1/2 pieces

1 1/2 cup surimi (about 8 oz.) cut into 1/2 inch pieces (I used tuna)

12 boston lettuce leaves – rinsed and dried

6 tablespoons finely crushed wasabi peas (optional)

1. Microwave each rice packet fro 90 seconds (or just make your rice). Place rice in medium-size bowl and stir in vinegar, sugar and salt; let sit 10 minutes.

2. While rice sits, cut each avocado in half (I saw an Alton Brown where he showed how to cut an avocado. It’s amazing how he stays with you.). Cut 3 of the halves into 1/2 inch chunks. Cut remaining half into 12 slices (I chunked all of the avocado. I’m not big on the garnish); set aside.

3. Gently stir avocado chunks, cucumber, and surimi into rice.

4. Fan 2 lettuce leaves on a plate (I used bagged mixed leaves, and tossed a handful in a bowl.) Top with 1 cup rice mixture; repeat for 6 servings. Garnish each with two avocado slices and 1 tablespoon crushed wasabi peas, if desired. (I made a dressing out of wasabi powder and soy sauce and used that on top.)

Per serving: 315 calories; 13 g fat(2 g sat.); 9 g protein; 40 g carbohydrate; 4 g fiber; 812 mg sodium; 8 mg cholesterol.

Taken from Aug. 2007 issue of Family Circle magazine.

3 Tbsp extra-virgin olive oil

1 ½ Tbsp freshly squeezed lemon juice

1 clove garlic, minced

½ tsp dried oregano

½ tsp sea salt

¼ tsp fresh ground black pepper, and extra for garnish

3 ripe tomatoes, cut into wedges

¼ red onion, sliced into rings

½ cucumber, sliced lengthwise, then cut into thick half-moons

½ green bell pepper, julienned

16 pitted Kalamata olives

4 oz feta cheese, cut into small cubes

Place olive oil, lemon juice, garlic, oregano, salt, and pepper in a small jar with a screw top lid and shake to combine. Place the tomatoes, onion, cucumber, bell pepper, olives and cheese in a large bowl. Pour the dressing over the salad and toss gently to combine, just before serving. Garnish with a little freshly ground black pepper. From The MediterrAsian Way by Ric Watson and … (somebody else. It was cut off)