Hi
My name is Cecilia, I live in Brasil. If u agree, I would like to share
my recipes, tips with you.
I have my own group, http://groups.google.com/group/The-Great-chefs. if
u want, visit I believe u will like very much. It´s a multiple
language group, we post messages in portuguese, english, spanish.
Voilá


Chowders: New England Clam Chowder by Carla Cayen


As a New Englander I can tell you this is the best Clam Chowder
around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This
is the original recipe. In addition to the onion & celery I like to
add 1/2 cup shredded carrot


2 ounces bacon fat
2 ounces butter
1 large onion, diced
6 stalks celery, diced
1 tablespoon garlic, minced
1/2 cup flour
1/2 cup instant mashed potatoes
4 chef potatoes, peeled and chopped
1 quart clam juice
3 cups chopped clams
1 1/2 cups half-and-half
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1 teaspoon pepper
1 drop Tabasco sauce
1/2 teaspoon celery salt
1/2 teaspoon thyme
2 tablespoons chopped parsley
1 bay leaf


1. Melt butter and bacon fat in large pot.
2. Cook onion, celery and garlic until tender.
3. Add seasonings.
4. Add flour and instant mash potatoes. Turn off flame and stir until
flour is no longer visible.
5. Add clam Juice and stir. Turn flame on high and continue stirring
to avoid sticking. Bring to a boil.
6. Add potatoes.
7. Stir- cook for 15 minutes or until potatoes are tender.
8. Add clams. Stir.
9. Add cream. Stir.
10. Add parsley. Stir.
11. Simmer for 1/2 hour.
12, Add salt or pepper to taste. Serve& Enjoy!


Featured Ingredient: Nectarines


A nectarine is a smaller smooth-skinned variety of peach that
originated in China. It is not a cross between a peach and a plum.
Like peaches, nectarines are available in both freestone and
clingstone varieties. Nectarines are bright golden yellow with
generous blushes of red with a sweet succulent flesh. Early
California nectarines were small, green-skinned and white-fleshed.
The size of modern nectarines...


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Apple Nut Buttermilk Cinnamon Topped Muffins" by Kittencal


These muffins are fantastic, and rise very high when baked! If you
prefer a sweeter muffin add in more brown or white sugar. I have even
made these in mini loaf pans and they were great! If you like nutmeg
just add in 1/2 teaspoon to the flour mixture if desired.


2 cups flour
1/2 cup packed light brown sugar (add in more for a sweeter muffin)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup oil
2 teaspoons vanilla
1 large egg
2 medium apples, peeled, cored and chopped
1/2 cup chopped walnuts
1/3 cup raisins (optional)


TOPPING:
2 tablespoons sugar
2 teaspoons cinnamon


1. Set oven to 350 degrees.
2. Prepare 12 muffin tins with paper liners.
3. In a large bowl, mix together flour, brown sugar, baking
powder, baking soda and salt.
4. In a small bowl, whisk together buttermilk, oil, vanilla and
egg until well blended.
5. Make a "well" in the middle of the flour mixture and pour in
the egg mixture; fold/mix in with a wooden spoon or a spatula JUST
until blended (batter will look lumpy).
6. Fold in apples and/or raisins.
7. In a small cup or bowl; mix together the cinnamon and sugar.
8. Divide the muffin batter evenly between the muffin tins.
9. Sprinkle with sugar/cinnamon mixture.
10. Bake for 25 minutes, or until muffins test done. Immediately
remove from tins. Best served warm.


Muffins: "Healthy Cranberry Muffins" by anaisfern


This is a great muffin recipe that just happens to be healthy. It
makes a cake-like, delicate muffin.


1 1/2 cups chopped fresh cranberries
1/4 cup white sugar
1 cup rolled oats
1 cup buttermilk
1/3 cup shortening
1/2 cup light brown sugar
1 egg
1 cup whole wheat pastry flour (or whatever flour you have)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt


1. Combine the chopped cranberries and white sugar. Set aside.
2. In a second bowl, combine the oats and buttermilk. Allow the
mixture to stand for 45 min-1 hour.
3. In a large bowl, mix the shortening, brown sugar, and egg.
4. Stir the baking powder, baking soda, salt and flour together.
5. Then add the dry mixture into the wet, alternating with additions
of the oat-buttermilk mixture. Combine everything until just moistened.

6. Fill greased muffin tins 3/4 full.
7. Bake in a 400 degree oven for 25 minutes, or until a tester comes
out clean.


Enjoy!


MCecilia
http://groups-beta.google.com/group/The-Great-chefs