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1_Holz_Cookbook - Page Text Content

S: French Cookbook

FC: Maggie's French Cookbook | by : Margaret Holz

2: Flemish Spice Cookies

3: Ingredients * 1 Stick Unsalted Butter * 3/4 Cup Dark Brown Sugar * 1 Large Egg * 1 Cup Flour * 1/4 Cup Cake Flour * 1/4 Teaspoon Salt * 1 Teaspoon Baking Soda * 1 Teaspoon Ground Cinnamon * 1/2 Teaspoon Ground Ginger * 1 Pinch Nutmeg * 1 Pinch Ground Cloves | Directions 1. Beat the butter and sugar in mixing bowl with a wire whisk or mixer until light and fluffy abut 5 minutes. Stir in egg. 2. Sift the flours together with the remaining ingredients. 3. Stir the flour mixture into the creamed butter. 4. Stir into a smooth dough. Roll into a ball, wrap in plastic wrap and refrigerate for 12 hours. 5. Preheat oven to 350 degrees. Line 2 cookie sheets with aluminum foil and butter the foil generously. 6. Roll out the dough 1/8 inch thick between 2 sheets of plastic wrap. If dough becomes sticky, put in freezer for a few minutes. 7. Cut dough into 3X2 inch rectangles. Place them 1 inch apart on the cookie sheets. 8. Bake until a golden brown, 10-12 minutes.

4: Ingredients 2 pounds beef short ribs 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons all-purpose flour 2 tablespoons vegetable oil 2 tablespoons butter 2 medium-size onions (about 3/4 pound), finely chopped 1 bottle (12 ounces) dark beer 1/2 cup double-strength condensed consomme 1 bay leaf 1/2 teaspoon dried thyme 4 medium-sized carrots (about 3/4 pound), cut into 2-inch slices 3 medium-sized parsnips, cut into 2-inch pieces OR: 3 additional carrots, sliced 4 medium-sized potatoes (1-1/2 pounds), peeled and quartered 1/2 teaspoon salt | Directions 1. Season beef with salt and pepper. Coat with 1 tablespoon flour. 2. Heat oil in large Dutch oven over high heat. Working in batches, add beef; cook to brown well on both sides. Remove from pan. 3. Pour off fat from pan. Lower heat to medium. Melt butter. Add onions; cook, scraping up any browned bits from bottom of pan with spoon, until golden, 6 to 8 minutes. 4. Sprinkle in remaining flour; cook, stirring, 1 minute. Add beer, consomme, bay leaf, thyme and reserved beef. Cover; cook at slow simmer for 1 hour 15 minutes. 5. Add carrots and parsnips; cook 15 minutes. Add potatoes and salt; cook 1 hour or until vegetables and beef are tender. Discard bay leaf.

5: Beef Stew

6: Moroccan Roasted Salmon with Mango Salsa

7: Ingredients 1 1/2 cups chopped peeled mango (about 1 large) 2 tablespoons finely chopped red onion 2 tablespoons chopped fresh mint 2 tablespoons orange juice 1 1/2 teaspoons commercial harissa 1 1/2 pounds salmon fillet, skinned and cut crosswise into 4 equal pieces 1/4 teaspoon salt | Directions Estimated Total Time: 30 minutes Preheat oven to 450. Combine first 4 ingredients in a bowl; cover and chill. Spread harissa over both sides of salmon; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450 for 20 minutes or until the fish flakes easily when tested with a fork. Serve with mango salsa.

8: Ingredients * 1 Medium Chicken -- Cut Into Pieces * 2 Large Onions -- Grated * 1/2 Teaspoon Ground Ginger * 1/2 Teaspoon Saffron * 3 Teaspoons Ground Cinnamon * Oil For Frying * Salt And Pepper -- To Taste * 1 Bunch Cilantro -- Chopped * 2 Bunches Parsley -- Chopped * 8 Medium Eggs -- Beaten * 20 Sheets Filo Dough * Extra Ground Cinnamon -- For Sprinkling | Directions place poultry, onions, ginger, saffron and 1/2 teaspoon cinnamon, oil and salt and pepper into a large dutch oven, add 1 cup water, cover and cook for 30 minutes; remove chicken, add cilanto and parsley and reduce sauce to a dry thick liquid; over a ver low heat, add eggs to scramble them, remove from heat. Preheat oven to 375, oil two 9 inch pie plates, lay sheet of filo dough in each pie plate, brush with oil and repeat with 4 more sheets. Layer in chicken, then pour egg mixture over top, cover with filo dough, sprinkle with cinnamon, repeat until filo dough is used. Brush top sheet with oil, and bake for 45 minutes, serve hot.

9: B'Stilla (Chicken Pie)

10: Ingredients * 1/2 kg (1 1lb. 3 oz.) ground beef * 1 teaspoon cumin * 1 teaspoon paprika * 1 teaspoon cinnamon (optional) * salt and pepper * 2/3 cup plus 1 cup long grain rice * 1/2 cup butter * 1 large onion, finely chopped * 2 cloves garlic, finely chopped * 3 tablespoons chopped fresh parsley * 4 or 5 saffron threads, crushed (optional) * 1/2 teaspoon turmeric * 2 cups chicken stock * 2 cups water * 1 teaspoon lemon juice or vinegar (optional) | Directions Thoroughly mix the ground beef with the cumin, paprika, cinnamon, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend in 2/3 cup rice (uncooked). Shape into golf-ball sized meatballs. In a large deep frying pan that has a lid, or in a Dutch oven, melt the butter over medium-low heat. Add the onions and garlic and sauté for a few minutes, until the onions and garlic begin to soften. (Be careful not to burn the garlic.) Add the meatballs and brown them on all sides. Push the meatballs to the sides of the pan. Add the 1 cup of uncooked rice to the middle of the pan along with the parsley, saffron, turmeric and 1/2 teaspoon each of salt and pepper. (At this point, you can cover and refrigerate the dish until ready to cook.) Add the chicken stock and water. Over medium-high heat, bring the liquids to a simmer. Cover the pan and reduce the heat to low. Simmer the meatballs and rice for 35 to 40 minutes, until most of the liquids are absorbed and the rice is tender. Halfway through cooking, gently turn over the meatballs and stir the rice. If desired, add the lemon juice or vinegar to the reducing sauce during the last 10 minutes of simmering. Transfer the rice and meatballs to a large platter and serve immediately.

11: Moroccan Meatballs (Kefta) and Saffron Rice

12: Chocolate Crepes

13: Ingredients * 2 eggs * 1/2 cup milk * 1/2 cup water * 3/4 cup all-purpose flour * 6 teaspoons white sugar * 1/3 tablespoon butter or margarine * 1 fluid ounce cognac * 1 (3.9 ounce) package instant chocolate pudding mix * 1 teaspoon instant coffee granules * 3 cups heavy cream * 4 (1 ounce) squares bittersweet chocolate * 1/2 cup butter or margarine * 1 1/4 cups nonfat evaporated milk * 2 1/2 cups confectioners' sugar

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  • By: Margaret H.
  • Joined: over 7 years ago
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  • Title: 1_Holz_Cookbook
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 7 years ago