HORENSHO HITASHI (SPINACH W/ TOASTED SESAME SEEDS)

2 1/2 t Salt
2 1/2 t Sesame Seeds
1/2 t Sugar
1 pn MSG
1 1/2 lb Fresh Spinach
3 T Niban Dashi
1 t Soy Sauce

Bring 5/8 pt water to boil and add salt. Gather the spinach into a large
bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes
until the upper leaves begin to wilt. Immediately drain and plunge into
cold water. Cut away the stalks and discard. Squeeze the leaves dry.
Cut the leaves into 1" pieces and squeeze them dry again. Set aside.

Heat a heavy fry pan until water skitters accross surface. Add seeds and
warm for or 3-4 minutes, shaking constantly.

Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
and bring to a boil over high heat. Remove from heat and serve.

TO SERVE:
Pour sauce over the spinach and toss together to coat leaves. Divide into
6 bowls and sprinkle with sesame seeds.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Cinnamon-Apple-Apricot Cake for Passover

--------------------------------APPLE LAYER--------------------------------
5 lg Apples ; sliced thin
6 Dried Apricot halves ;
coarsely minced
1/4 c Sugar -;
1 ts Cinnamon

------------------------------------CAKE------------------------------------
3 Eggs ;separated
3/4 c Matzoh Cake Meal
3/4 c Sugar
1/3 c Oil
2 ts Vanilla
pn Salt
2 ts Lemon zest ;grated fine

----------------------------------TOPPING----------------------------------
1/3 c Walnuts ;finely chopped
2 ts Cinnamon
1/2 Sugar

1. Toss apples with sugar and cinnamon. Set apples and apricots aside.
2. In bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and
oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch
of salt until stiff and glossy. Loosen batter with generous dollop of egg
whites, then fold remaining egg whites into
3. Spoon half of the batter into greased 9 inch springform pan. Arrange apples
on top. Dot with minced apricot and cover with remaining batter. Batter will
be thick and sticky; don't worry about spreading it evenly.
4. Combine topping ingredients and sprinkle over cake batter. Bake 50 to 55
minutes at 350 degrees. Makes 8 to 10 portions.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

DUBLIN SUNDAY CORNED BEEF AND CABBAGE

With St. Patrick's day fast approaching, try this wonderful Irish Corned beef dish with your green beer.


Serving Size 8

5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 t Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)cut in quarters

-----HORSERADISH SAUCE-----
1/2 pt Whipping Cream
2 tb to 3T prepared horseradish

Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove
the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until
cabbage is cooked. Remove the meat and cut into pieces. Place on center of
a large platter. Strain the cabbage and season it heavily with black
pepper. Surround the beef with the cabbage, carrots and potatoes. Serve
with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.

Find recipes from around the globe at www.topglobalrecipes.com

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com
Web Business Start-up for Dummies

Shrimp Lo Mein

Makes 4 servings

Ingredients:

1/2 pound lo mein noodles
4 tablespoons peanut oil
1/2 pound shrimp, shelled and cleaned
1 tablespoon soy sauce
2 slices fresh ginger, minced
1 carrot, shredded
2 stalks of celery, shredded
1 scallion, minced
2 tablespoons cornstarch, combined with 2 tablespoons soy sauce
1/2 teaspoon sugar
1 cup bean sprouts

Preparation:

Cook the noodles according to the package directions, drain them and set aside.

In a large skillet or wok, heat peanut oil over medium heat. Sauti shrimp, soy sauce and ginger, just cooking them slightly (about one minute).

Add carrots, celery, scallion, cornstarch mixture and sugar. Sauti another 2 minutes until shrimp are done. Add bean sprouts and cooked noodles and heat through. Serve at once.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Carrot, Orange & Radish Salad

This is a delightful Moroccan salad. Enjoy!

1 lb Carrots, peeled & shredded
1 lg Onion, cut into bite-sized
-- chunks
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 ds Orange-blossom water
1 ds Cinnamon
Salt & pepper
Pita wedges

Combine carrots, oranges, radishes & cilantro in a salad bowl. Whisk
together the olive oil, juices, water, cinnamon, salt & pepper & pour over
the salad. Cover & chill. Serve garnished with pita wedges.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Seafood Gumbo

Before todays article, I want to let you know about a new site that I have discovered that is a totally new concept and is a must see for anyone trying to market on the internet. Please don't waste another minute. Check it out now here!

Seafood Gumbo

For real southern style gumbo, use blue crab meat and serve with Tabasco sauce for those who like it hot!

Makes 6 entrée servings or 12 cups

Ingredients:

1/4 cup peanut oil
8 ounces andoullie sausage, sliced 1/4 inch thick, into half moons

1/3 cup all-purpose white flour

2 cups (1 large) yellow onion, diced 1/2 inch
1 1/2 cups (3 stalks) celery, sliced 1/4 inch crescents
1 1/2 cups (1 large) red or yellow bell pepper, diced 1/2 inch
2 tablespoons garlic, minced

6 cups (about 5 large) tomatoes, diced 1/2 inch
4 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning salt
1 1/2 teaspoons oregano, dried
1/4 to 1/2 teaspoon cayenne pepper, ground
2 each bay leaves, whole
5 3/4 cups chicken stock or broth, low sodium (3 cans-14 1/2 ounces each)

2 cups okra, fresh or frozen sliced 1/3 inch thick
1/4 cup parsley, minced

1 1/2 pounds prawns, peeled and de-veined
1 pound crabmeat, blue crab if available
6 halves blue crabs, cooked, split in half (optional)

Preparation:

In large heavy pot over high heat, heat peanut oil. When oil is hot, add sausage and cook until browned. Remove sausage but leave fat in pan. Add flour to fat, lower heat to medium and stir constantly until "peanut butter brown" colored.

Add onion, celery, bell pepper and garlic. Stir well and cook for about 2 minutes. Add tomatoes, seasonings and chicken broth. Stir well, increase heat to high and bring to a boil. Reduce heat to simmer, and let gumbo base cook for about one hour, until slightly reduced and thickened.

Add okra and parsley to gumbo base, and let cook for 15 minutes. At this point you can continue and make a large batch, or cool base and finish gumbo to order.

Add prawns and cook 5 minutes. Add crabmeat, crab halves if using, and heat through, about 5 to 8 minutes. Serve with steamed rice.

Option: You may also make chicken and sausage gumbo. Replace prawns and crabmeat with 5 pounds of large diced raw chicken meat. Add chicken when you add the seasonings, and let cook 1 hour, then add okra and parsley and let cook 20 minutes.




James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Acorn Squash and Granny Smith Apple Soup

Makes 4 servings

Ingredients:

2 medium acorn squash (1 pound each), halved and seeded
3 cups degreased chicken stock or canned chicken broth, divided
2 Granny Smith apples (approximately 2 cups) cored, peeled and chopped
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh ginger, peeled and grated
1/2 teaspoon salt
1 tablespoon fresh lemon juice
freshly ground white pepper
plain non- or low-fat yogurt
snipped fresh chives or shredded fresh basil

Preparation:

Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop the pulp from the shells.

Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.

Purée soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing purée with back of spoon. Reheat soup gently. Add lemon juice. Season with a generous amount of pepper and adjust salt to taste. Ladle into bowls. Garnish with yogurt and chives.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies