Recipes

Red Rice Salad

Servings: 2 servings

Ingredients:

150 g Original camargue red rice
2 Chillies; finely sliced
2 Mini pitta breads; finelychopped
3 tablespoon Olive oil
1 Handful radish leaves;rinsed and roughly
; chopped
1 Lime
1 Lemon
Salt & pepper
1 Fill a third of a pressure cooker with boiling water. Pour in the rice
and cook on full for 15-18 minutes.
2 When the red button pops up on the pressure cooker, release the steam.
Drain the rice and mix it in a bowl with the chillies and pitta bread.
3 Add the olive oil, radish leaves and the zest and juice of the lemon and
lime. Season to taste.

Preparation:

Converted by MC_Buster.

Per serving: 195 Calories (kcal); 20g Total Fat; (86% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 4 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Red Risotto with Butternut Squash

Servings: 2 servings

Ingredients:

4 cub Vegetable stock
1 tablespoon Olive oil
½ cub Plus 2 Tbs. dry red wine
3 Shallots; finely chopped
1 Clove garlic; minced
1 medium Beet; peeled and diced
1 cub Diced and peeled butternutsquash
1 teaspoon Chopped fresh thyme
½ teaspoon Cumin seeds; toasted andground
1 cub Arborio rice
½ cub Cashew cream
cup cashews blendedwith 6 Tbs.
Water)
Salt and freshly groundblack pepper; to taste
1 cub Cooked flageolet orcanellini beans
2 teaspoon Truffle oil; (optional)
2 SERVINGS DAIRY-FREE

Preparation:

This succulent dish has a wonderful red hue from the addition of beets and red wine. The best rice to use for risotto is a shrot-grain variety called Arborio, available in a gourmet sections of many supermarkets.

In a medium saucepan, bring stock to a simmer over medium-low heat. While stock is heating, heat oil and 2 tablespoons red wine in large skillet over medium heat. Add shallots and garlic and cook, stirring often, until softened, about 5 minutes.

Add beet, squash, thyme, cumin and cook, stirring often, for 5 minutes. Add remaining ½ cup wine and cook, stirring almost constantly, until absorbed. Add ½ cup hot stock. Cook and stir until the liquid is almost completely absorbed.

Continue adding stock ½ cup at a time, making sure that most of the liquid is absorbed before adding more, until rice is tender but still firm to the bite. Stir in cashew cream and season with salt and pepper. Cook, stirring for 5 minutes more. Stir in beans and truffle oil. Serve warm.

PER SERVING: 447 CAL.; 13G FROT.; 9G TOTAL FAT (1G SAT. FAT); 75G CARB.; 1,050MG SOD.; 3G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 51

Converted by MM_Buster v2.0l.

Red Roast Duck with Bok Choy Fondue

Servings: 4 servings

Ingredients:

1 Bottle Red wine
2 cub Shaohsing wine
(may substitute with 1 cupdry sherry)
4 cub Thin soy sauce
4 cub Water; or enough
To cover duck
1 large Duck; whole, head off,
And eviscerated
2 Boxes Chinese rock sugar
(or 2 cups brown sugar)
1 Piece Ginger - (lg pc);sliced
1 Garlic head; sliced in half
2 bunch Scallions
2 Star anise
2 Thai bird chiles
2 Cinnamon sticks
8 Bok choy; halved, decored,
And cleaned
Sliced scallions; forgarnish

Preparation:

Put all liquid ingredients and sugar in a tall stock pot and bring to boil.
Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A04)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

01-17-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

Red Roast Pork with Shanghai Cabbage

Servings: 1 servings

Ingredients:

1 Bottle red wine
2 cub Shaoxing wine -; (maysubstitute
With 1 cup dry sherry)
4 cub Thin soy sauce
4 cub Water; or to cover duck
12 pound Bone-in pork shoulder - (to15 lbs); fat cap on
2 Boxes Chinese rock sugar
(or 2 cups brown sugar)
1 large Ginger; sliced
1 Garlic head; sliced in half
2 bunch Scallions
2 Star anise
2 Thai bird chilies
2 Cinnamon sticks
8 Shanghai cabbage; halved,de-cored,
And cleaned
¼ cub Sambal oelek; as a condiment

Preparation:

Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum'. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good!

Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes.

In the last 5 minutes of reducing, add the cabbage to cook until soft.
Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek.

This recipe yields ?? servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B20) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

Per serving: 166 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

Red Roasted Vegetables with Preserved Lemons

Servings: 1 servings

Ingredients:

2 Red onions peeled and cutinto quarters
2 Red capsicums; halved anddeseeded
4 medium Size beetroots washedthoroughly
Oil
Dressing
4 tablespoon Extra virgin olive oil
1 tablespoon Red wine vinegar
Sea salt
Freshly ground pepper
Garnish
Half a preserved lemon -skin only and
; well rinsed
Flat leaf parsley

Preparation:

Preheat oven to 200 deg C. Arrange vegetables in roasting pan and drizzle with olive oil salt and pepper. Bake for an hour. They will need to be turned to get an even browning. When cool enough to handle rub the skins off the beetroots and quarter them. Put the vegetables on the centre of a plate and drizzle over the dressing and scatter the lemon over the vegetables. These can be served on the baby leaves of beetroots or the stems that have had the outside stringiness removed then lightly steamed.

Converted by MC_Buster.

Per serving: 479 Calories (kcal); 54g Total Fat; (99% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Red Robin No-Fire Peppers

Servings: 2 To 4

Ingredients:

4 large Fresh jalapeño peppers
¼ pound Cream cheese
2 Eggs
¾ teaspoon Salt
1 teaspoon Vegetable oil
2/3 cub Self-rising flour
⅛ teaspoon Garlic powder
1 dash Paprika
1 dash Onion powdere
½ cub Cornflake crumbs
Vegetable oil for frying

ON THE SIDE:
Hot pepper jelly
Sour cream

Preparation:

Menu Description: "Full-flavored jalapeños stuffed with cool cream cheese and deep-fried in a cracker-crumb coating. Served with sweet jalapeño jelly and sour cream."

Red Robin was one of the first restaurant chains to serve No-Fire Peppers, an item which can be found on many restaurant menus today under a variety of different names. The cream cheese-filled, battered and fried jalapeño peppers are actually called Poppers by their creators, Anchor Foods, a restaurant food supply company which manufactures Poppers and a variety of other appetizers for sale to restaurant chains everywhere. According to Restaurant and Institutions magazine, Poppers were the #1 food item added to restaurant menus in 1995, with restaurants purchasing over 70 million of the little suckers.

It's important when you make these that you allow time for them to freeze.
The freezing stage ensures that the coating stays on when the peppers are fried and prevens the cream cheese from squirting out as it heats up.

1. Remove the stems from the jalapeños, then slice each one down the middle lengthwise and remove the seeds and inner membranes. Be careful to wash your hands afterwards.

2. Poach the jalapeño halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Drain and cool.

3. Blot with a cloth or paper towel to dry the inside of each jalapeño slice, then use a teaspoon to spread about ½ ounce of cream cheese into each jalapeño half.

4. Beat the eggs in a small, shallow bowl, then add ¼ teaspoon salt and the oil and combine with a whisk.

5. In another shallow bowl, combine the floour, ½ teaspoon salt, garlic powder, paprika, and onion powder.

6. Add the cornflake crumbs to a third shallow bowl.

7. Working one at a time, dip each stuffed jalapeño into the egg mixture, then into the flour mixture. Repeat, by again dipping the jalapeño into the egg and then back into the flour. Finally, dip the jalapeño back into the egg, then into the cornflake crumbs.

8. Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. This way, when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.

9. When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees F. Use enough oil to cover the jalapeños when frying. Fry the peppers for 3 ½ to 4 minutes or until the outside is a golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly and sour cream on the side.
Tidbits

You can also make these ahead of time by frying them for only 1 ½ minutes and then refreezing them until you are ready to serve them. Then cook the frozen jalapeños in hot oil for 3 ½ minutes or until they are hot all the way through. You may also bake the frozen jalapeños in a 450 degree F oven on a greased baking pan for 10 to 15 minutes, turning them over halfway through the heating time.
source: Top Secret Restaurant Recipes by Todd Wilbur ISBN 0-452-27587-3

Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Jan 09, 1999, converted by MM_Buster v2.0l.

Red Salad

Servings: 1 servings

Ingredients:

1 Head red leaf lettuce
1 Head radicchio
1 Red onion
1 ½ cub Red cabbage
1 cub Cooked beets
1 Red apple

VINAIGRETTE:
3 tablespoon Walnut oil
2 tablespoon Olive oil
2 tablespoon Red wine vinegar
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
Sugar
Salt and black pepper

Preparation:

Mix red leaf and radicchio together in salad bowl. Add onion, cabbage, beets and apple and toss together. To make vinaigrette: Mix together walnut and olive oil, red wine and balsamic vinegar, mustard, sugar, salt and pepper, whisking to blend. Pour vinaigrette over salad and toss gently.

Approximately 4-7 minutes.

Per serving (excluding unknown items): 699 Calories; 69g Fat (85% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 83mg Sodium

By Patty <designwest@ameritech.net> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2032

Converted by MM_Buster v2.0l.

Red Salad

Servings: 6 servings

Ingredients:

1 Head radicchio lettuce
4 medium Size tomatoes; skinned
1 Red onion; peeled
100 g Radishes; topped and tailed
; (4oz)
Half a red pepper; de-seeded
3 tablespoon Tomato juice
1 tablespoon Caster sugar
1 teaspoon Sunflower oil

Preparation:

1. Peel each leaf separately from the radicchio head.

2. Rinse the leaves, dry them, and arrange them on a large platter.

3. Chop the tomatoes and onion and mix them together.

4. Slice the radishes and cut the pepper into thin strips.

5. Blend the tomato juice and lemon juice with the sugar and oil.

6. Mix this dressing with the chopped and sliced vegetables and spoon into the leaves.

Converted by MC_Buster.

NOTES : Although radicchio looks like red lettuce, it is a member of the chicory family and has a slightly bitter flavour. It is sometimes known as red chicory. It blends well with other vegetables which are sweeter, such as tomatoes or peppers.

Converted by MM_Buster v2.0l.

Red Salmon And Courgette Quiche

Servings: 1 servings

Ingredients:

FOR PASTRY:
90 g St Ivel Mono; (3.5oz)
100 g Plain wholemeal flour; (4oz)
75 g Plain flour; (3oz)
1 Pinches salt

FOR THE FILLING:
2 Eggs
300 ml Semi-skimmed milk; (0.5pint)
1 213 can red
; salmon, drained and
; flaked
225 g Courgettes; finely diced(8oz)
30 ml Chopped fresh tarragon;(2tbsp)
Few drops Tabasco sauceseasoning
50 g Red Leicester cheese; grated(2oz)

Preparation:

Fold in flour and mixed spice and mix well. Fold in apples and sultanas and enough milk to make a soft, dropping consistency.

Turn mixture into a greased and lined deep 20cm (8inch) round cake tin.
Bake in a preheated oven at 170C / 325F gas mark 3 for 1 hour 30 minutes, until golden brown.

Cool in tin for 10 minutes before turning out onto a wire rack to cool completely.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red Salmon Kedgeree with Mango Chutney

Servings: 4 servings

Ingredients:

55 g Butter; (2 oz)
1 bunch Spring onions
1 tablespoon Garam masala curry powder
3 tablespoon Dry sherry
1 Lemon; Juice of
55 g Sultanas; (2oz)
1 can Red salmon -drained with thejuice; (418g)
; reserved and made up to600mls with
; vegetable stock
450 g Fresh penne pasta; (1lb)
3 Eggs; (hard boiled)
½ bunch Fresh dill
Salt and freshly groundblack pepper
Mango chutney
Lemon wedges

Preparation:

In a large frying pan or wok melt the butter. Add the spring onions and stir fry for 30 seconds. Add the garam masala, sherry, lemon juice, sultanas and salmon juice and stock.

Stir in the pasta, cover and simmer for 5-6 minutes until the pasta is cooked. Add a little extra liquid if the pan becomes too dry.

Roughly flake the salmon and fold into the cooked pasta with the dill.
Season to taste and heat through until piping hot. Scatter with the choppped egg and serve at once with a little mango chutney and lemon wedges.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red Sangria

Servings: 4 servings

Ingredients:

4 Oranges
1 Lemon
1 Lime
3 cub Light; fruity wine
2 cub Ice cubes

Preparation:

Cut 1 of the oranges, the lemon and lime into ¼-inch slices. Place in a pitcher, pour in the wine and let sit 1 to 2 hours. Juice the remaining 3 oranges. Just before serving, stir in the orange juice and ice cubes. Serve immediately. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6153 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-19-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Red Sauce Reserve

Servings: 1 servings

Ingredients:

1 cub Water
½ cub Apple juice
½ cub Tomato paste
½ cub Heinz 57 sauce
3 tablespoon Distilled white vinegar
3 tablespoon Golden Delicious Applesauce;(an excellent sweetner andmarvelous tastecontributor)
2 tablespoon Molasses
1 tablespoon Lemon juice
1 tablespoon A-1 sauce
1 tablespoon Salt-free sweet butter
2 teaspoon Worcestershire sauce
1 teaspoon Carrot puree; (baby food) -don't be mislead by thisaddtion. It is very good.
1 teaspoon Tamari soy sauce
1 teaspoon Liquid smoke
1/3 cub Dark brown sugar
½ teaspoon Seasoning salt
2 teaspoon Beef base flavoring;(granules)
1 teaspoon Powdered onion - heaping
1 teaspoon Paprika
1 teaspoon Roasted garlic powder
1 teaspoon Mexican Oregano
½ teaspoon Celery seed
½ teaspoon White pepper
¼ teaspoon Black pepper
⅛ teaspoon Red pepper; (more to suit)

Preparation:

Bring to slow boil and reduce heat. Simmer till thickened.

Posted to bbq-digest by "Magers" <Magers@cris.com> on Aug 1, 1999, converted by MM_Buster v2.0l.

Red Sauce Supreme

Servings: 1 servings

Ingredients:

1 ½ cub Hunt's ketchup
1 cub Apple juice
¼ cub Worcestershire sauce
2 tablespoon Heinz 57 sauce
2 tablespoon A-1 sauce
1 tablespoon Maple syrup
1 tablespoon Louisiana Hot Sauce
4 teaspoon (heaping) Golden Deliciousapplesauce
4 teaspoon Butter

DRY SPICE MIX:
1/3 cub Brown sugar
2 teaspoon Onion soup mix
1 teaspoon Onion powder
¾ teaspoon Celery seed
½ teaspoon Beef bouillon granules
½ teaspoon Paprika
½ teaspoon Black pepper
½ teaspoon Garlic powder
½ teaspoon Oregano
¼ teaspoon Cumin

Preparation:

Incredibly good with pork, chicken; even french fries.

Combine all ingredients. Power blend. Simmer for 15-30 minutes or until desired consistency (a thin sauce). SERVE HOT!!

Posted to bbq-digest by "Magers" <Magers@cris.com> on Oct 2, 1999, converted by MM_Buster v2.0l.

Red Snapper And Eggplant with Red Bell Pepper Sauce

Servings: 1 servings

Ingredients:

FOR SAUCE:
1 tablespoon Olive oil
2 large Red bell peppers; slicedthin
¾ teaspoon Minced garlic
2 teaspoon Fresh lemon juice; or totaste
Olive oil for brushing panand eggplant
1 small Eggplant; (preferably Asian,
; about 6 inches long
; and 2 ½ inches
; wide)
Two; (6- to 7-ounce) red
; snapper fillets,
; skinned
1 tablespoon Thinly sliced fresh mintleaves plus
; additional for garnish ifdesired

Preparation:

Make sauce:

In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.

Preheat broiler and light brush a small shallow baking pan with oil.

Cut four ¼-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan.
Sprinkle each fillet with ½ tablespoon mint.

Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil.
Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.

Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.

Serves 2.

Gourmet September 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red Snapper Chowder

Servings: 1 servings

Ingredients:

1 large Leek; white and pale
; green part only
½ pound Red snapper fillets; cutcrosswise into
; 1 ½-inch-wide
; strips
½ teaspoon Salt
1 tablespoon Olive oil
1 large Clov; minced
½ teaspoon Ground coriander
⅛ teaspoon Cayenne
1 large Boiling potato; (about ½pound)
can whole
; tomatoes including
; juice
1 ¼ cub Water
2 tablespoon Fresh orange juice
½ Extra-large vegetarianvegetable bouillon
; cube
1 tablespoon Minced fresh parsley leaves
¼ teaspoon Freshly grated orange zest

Preparation:

Cut leek crosswise into ½-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.

In a bowl toss snapper gently with salt and chill, covered.

In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.

Peel potato and cut into ¾-inch cubes. To leek add potato, tomatoes with juice, the 1 ¼ cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.

Serves 2 generously as a main course.

Gourmet February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red Snapper Courtbouillon

Servings: 1 Servings

Ingredients:

6 pound Red snapper, fillet/whole
24 Oysters
6 Stalks celery; chopped
1 Bn shallots; chopped
1 tablespoon Parsley; chopped
2 Md bell peppers; chopped
1 Lg white onion; chopped
1 Head garlic; chopped
2 Lemons; chopped
½ cub Flour
½ cub Margarine
1 can Mushrooms
1 can Tomatoes; peeled
5 Bay leaves
4 cub Water
2 tablespoon Worcestershire sauce

Preparation:

Put enough shortening in a large pot to cover the bottom. Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons. Cook slowly covered until soft and onions transparent.

Remove from pot and set aside. Heat margarine in pot; add flour slowly, stirring to brown the roux. Now add the cooked vegetable mix. Cook low for 30 minutes, stirring occasionally. Add mushrooms, tomatoes, tap water, bay leaves and Worcestershire.

Cook on low for 1-½ hours, stirring occasionally. Add fish fillets, whole or pieces, and cook for another hour over low. Add oysters 20 minutes before serving over hot rice.

Also for: Any fish; you name it.
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Nov 03, 1999

Red Snapper Fillets Steamed over Bed of Fennel

Servings: 4 servings

Ingredients:

1 Fennel Bulbs
1 Carrot; Cut Into Matchsticks
1 cub Dry White Wine
Salt And Pepper; To Taste
2 Red Snapper Fillets; 8 - 10Oz Each, Skinned
4 slice Lemons

Preparation:

Chop about 2 Tbsp of the feathery fennel greens and set aside for garnish.
Trim the base and remove the stalks from the fennel bulb. Cut off any discolored parts of the bulb. Quarter the bulb lengthwise and slice thinly crosswise.

In a skillet large enough to hold the fillets (Cut in half if nec), combine the sliced fennel, carrots and ½ C of the wine. Cook, covered, over med-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 - 15 min.

Add the remaining ½ C wine to the pan and season the fish fillets with salt and pepper and lay them on top of the vegetables. Cover the pan and steam the fish over med-low heat until the flesh is opaque in the center, 10 - 15 min.

Transfer the fish and vegetables to a large serving platter. Serve garnished with lemon slices and the reserved chopped fennel greens.

Makes 4 servings

This was very good. Nice flavor and didn't require much effort to prepare.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 124.9 Total Fat 1g Sat Fat 0.2g Carb 16.9g Fib 0.5g Pro 10.8g Sod 62mg CFF 7.6%

Recipe by: Eating Well, Sept/Oct 1996

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 05, 1999, converted by MM_Buster v2.0l.

Red Snapper Guernica-Style

Servings: 1 servings

Ingredients:

4 Red snapper fillets; skin on(¾-pound)
Salt to taste
¼ cub Plus 2 tablespoons olive oil
2 Garlic cloves; sliced thin
1 teaspoon Hot red pepper flakes
1 tablespoon Sherry vinegar
2 tablespoon Chopped flat leaf parsley

Preparation:

Preheat oven to 500 degrees.

Lay the fillets, skin side down, on a lightly oiled baking pan. Sprinkle the fillets lightly with salt, bake them for about 10 minutes or until the fish is opaque throughout. Transfer the fillets to a hot platter.

In a small skillet or saucepan, heat the oil over medium heat. Add the garlic, and cook it for 3 to 4 minutes, until golden. Raise the heat to medium-high; add the pepper flakes and vinegar. Take care-the vinegar may cause the contents of the pan to flare. Cook, stirring, for about 10 seconds, until the sauce is blended.

Spoon the sauce over the fillets, and garnish them with parsley. Serve immediately.

Converted by MC_Buster.

Per serving: 11 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0030

Converted by MM_Buster v2.0n.

Red Snapper in Tomato-Cilantro Sauce

Servings: 2 servings

Ingredients:

2 Red snapper filets -; (6 to8 oz ea)
Salt and pepper
1 tablespoon Oil
1 tablespoon Butter
1 Shallot; minced
1 cub Diced tomatoes
1/3 cub Chopped cilantro

Preparation:

Rinse and dry filets. Season with salt and pepper to taste. Heat oil in medium skillet over medium heat. Add filets and cook until fish flakes with fork, 2 to 3 minutes per side. Remove from heat and keep warm. Melt butter in skillet. Add shallot and cook over medium-high heat until softened, about 2 minutes. Add tomatoes and cilantro, and cook just until tomatoes are softened, about 2 minutes. Taste and adjust seasoning if necessary.
Pour sauce over fish and serve. Yields 2 servings.

Each serving: 270 calories; 302 mg sodium; 66 mg cholesterol; 15 grams fat; 5 grams carbohydrates; 29 grams protein; 0.65 gram fiber

Recipe Source: Los Angeles Times - 04-21-1999

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.

Red Snapper Roasted with Fennel And Breadcrumbs

Servings: 1 servings

Ingredients:

2 Fresh fennel bulbs; trimmed,chopped
6 large Shallots or green onions;chopped
½ cub Chopped fresh Italianparsley
2 cub Fresh French breadcrumbs
¼ cub Olive oil
1 Headless red snapper; (3½-to 4-pound)
¼ cub Dry white wine
Olive oil

Preparation:

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and ¼ cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and breadcrumb mixture separately and refrigerate.)

Preheat oven to 450F. Cut slashes 2 inches apart almost to bone in both sides of fish. Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amount of oil over inside and outside of fish. Season inside and outside with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture inside fish. Spread breadcrumb mixture over top of fish, pressing to adhere.

Bake fish until just opaque in center, about 45 minutes. Serve with fennel.

Serves 6.

Bon Appetit March 1991

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Red Snapper with Artichokes

Servings: 5 servings

Ingredients:

½ Chopped green onion
5 Garlic cloves
2 tablespoon Olive oil
1 can Sliced artichoke hearts
1/3 cub Dry white wine
2 cub Heavy cream
1 pound Fresh crab meat
½ cub Dijon mustard
1 dash Hot pepper sauce
Flour; mixed with
Salt and pepper
1 Stick Butter
5 Red snapper fillets -; (8 ozea)
Paprika
Chopped fresh parsley

Preparation:

Saute onions and garlic in olive oil two to three minutes. Stir in artichoke hearts, and cook one minute. Add wine, and cook until reduced to two tablespoons. Add cream, and cook until slightly thickened. Stir in crab meat, mustard and hot pepper sauce. Remove garlic. Reduce heat, and simmer gently while preparing fish. Lightly coat fish with seasoned flour. Heat butter in skillet large enough to hold fish in one layer. Add fish, and cook three to four minutes per side until opaque. Transfer to warmed plates. Spoon sauce over fish, covering completely. Sprinkle with paprika.
Garnish with parsley.

Recipe Source: Home & Garden TV -- All In Good Taste

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.

Red Snapper with Capers And Green Peppercorns En Papillote

Servings: 4 servings

Ingredients:

4 tablespoon Capers; drained
4 teaspoon Green peppercorns; drained
1 teaspoon Dill seed
4 tablespoon Fresh lemon juice
2 Fennel bulbs - (abt 1 ½lbs); sliced thin
Lengthwise
4 Red snapper fillets - (6 ozea); boned, skinned
1 Lemon; cut 8 thin slices
½ teaspoon Coarse salt
=== COUSCOUS ===
1 medium Shallot; finely chopped
1 tablespoon Extra-virgin olive oil
½ teaspoon Coarse salt
1 Box instant couscous -; (10oz)
1 teaspoon Finely-grated lemon zest
¼ cub Chopped dill -; (abt 12sprigs)

Preparation:

Heat oven to 400 degrees. Place 2 baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside. Cut four 24-inch pieces of parchment. Fold each piece in half crosswise, cut into a half-heart shape, and open. Divide the fennel evenly among the parchment, forming a bed on one side of the paper. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place snapper fillet on fennel; season with salt, then top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal. Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately with couscous. COUSCOUS: In a medium saucepan over medium heat, cook the shallots with the olive oil until soft and translucent, about 1 minute. Add 2 cups of water and the salt, and bring to a boil. Stir in couscous, and cover the pot. Immediately remove from the heat, and let sit for 5 minutes. Remove lid, add zest and dill, and fluff with a fork. Serve immediately. Serves 4.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 56 Calories (kcal); 4g Total Fat; (49% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 551mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Red Snapper with Leeks And Tomatoes

Servings: 1 servings

Ingredients:

4 Red snapper fillets; (5- to6-ounce)
2 tablespoon Olive oil
3 medium Leeks; (white and pale
; green parts only),
; thinly sliced
2 large Garlic cloves; chopped
¾ pound Plum tomatoes; chopped
1 tablespoon Chopped fresh tarragon or 1teaspoon
; dried
2 teaspoon Balsamic vinegar

Preparation:

Preheat oven to 350F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and saute until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper.

Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes.

Makes 4 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 477 Calories (kcal); 29g Total Fat; (51% calories from fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 10 ½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Red Snapper with Mandarin Oranges And Raspberries

Servings: 1 servings

Ingredients:

2 Red snapper fillets
2 tablespoon Rasberry flavored cassis
½ cub Sliced almonds
½ cub Mandarin oranges
½ cub Fresh raspberries
2 tablespoon Unsalted butter
1 tablespoon Sunflower oil
1 ounce White wine
1 teaspoon Garlic powder
Flour

Preparation:

How To Prepare:

Heat butter and oil in a copper skillet over medium heat. Lightly coat the fillets with flour, place in skillet and sprinkle with white wine. In a sauce pan heat butter and garlic powder over a low flame. Add almonds, mix and set aside.

Cook fillets over medium flame for two minutes on each side until brown.
When done, place the fillets on a plate with rasberry cassis and sprinkle almonds on top. Place fillets under a broiler for a few seconds.

Decorate with mandarin oranges and raspberries.

Tom Wiggins and Sherri Alexander from "As The World Turns" share their scrumptious red snapper recipe!

© 1997 Tom Wiggins and Sherri Alexander

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

Red Snapper with Mango Shrimp Salsa

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
3 Shallots; minced
1 Garlic clove; minced
1 cub Peeled; deveined, diced rawshrimp
Juice from ½ lemon
Juice from ½ lime
Juice from ½ orange
3 Serrano chilies; seeded,diced
3 Italian Roma tomatoes;seeded, diced
3 Tomatillos; husks removed,
Seeded; and diced
1 small Mango; peeled, diced
½ bunch Cilantro leaves; chopped
Sea salt; to taste
Freshly-ground black pepper;to taste
4 Red snapper filets -; (6 to8 oz ea)
2 teaspoon Olive oil; to 3 tspns

Preparation:

Prepare the grill to make a hot fire. To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink. Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside. Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper. (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish. Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

04-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Red Snapper with Sherry Beurre Blanc

Servings: 1 servings

Ingredients:

¼ cub Medium-dry Sherry
1 large Shallot; minced (about ¼
; cup)
2 tablespoon Dry white wine or water
1 tablespoon Sherry vinegar; (availableat
; specialty foods
; shops and some
; supermarkets) or
; white-wine vinegar
3 tablespoon Cold unsalted butter; cutinto 4 pieces
Two; (½-inch-thick) red
; snapper fillets
; (about 10 ounces
; total), seasoned
; with salt and
; pepper

Preparation:

In a small saucepan cook the Sherry, the shallot, the white wine, the vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced to about 2 tablespoons, remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.)

On a foil-covered broiler pan broil the fillets under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they just flake, divide them between 2 plates, and spoon the sauce over them.

Serves 2.

Gourmet February 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red Snapper with Slow Roasted Onions, Thyme

Servings: 4 servings

Ingredients:

4 140 pieces of red
; snapper, bones
; removed but with
; the skin still on)
8 medium Onions
3 Sprigs fresh thyme
5 Cloves garlic
100 ml Balsamic vinegar; (3 ½floz)
100 ml Virgin olive oil; (3 ½floz)
100 g Fresh flat leaf parsley;(4oz)
2 Tinned anchovy fillets
2 tablespoon Freshly grated Parmesancheese
1 teaspoon Caster sugar
Salt and freshly groundblack pepper

Preparation:

Preheat the oven to 170?C/325?F/gas mark 3.

Peel and cut the onions in half lengthways and then into quarters and place into an ovenproof dish. Chop 4 of the garlic cloves finely and sprinkle on top of the onions together with the fresh thyme and sugar. Pour over the vinegar and half the olive oil and season well with salt and pepper. Place in the oven and cook for about one hour mixing every 15 minutes or so until golden brown and soft.

While cooking make the pesto. Place the parsley, not stalks, into a blender with 4/5 of the oil. Add the other garlic clove, anchovy and cheese. Season well and blend until a smooth paste is achieved, this should only take a minute.

Heat a non stick pan on the stove with the remaining oil and season the fillets of snapper well. Place into the pan, skin side down and hold each piece down well to prevent the skin and fillet curling when cooking. Once the skin is nice and golden brown, turn over and place in the oven to finish cooking for about 3 to 4 minutes.

Remove the onions and place onto the middle of each plate. Place the snapper fillets on the top and pour over the remaining juices from the red onion pan. Drizzle with the parsley pesto and serve.

Converted by MC_Buster.

Per serving: 295 Calories (kcal); 23g Total Fat; (67% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 ½ Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Red Snapper with Tomatoes And Olives

Servings: 1 servings

Ingredients:

4 Red snapper fillets; large
10 Tomatoes; seeded and chopped
2 pound Drained plum tomatoes
3 tablespoon Olive oil
4 ounce Chopped onion
2 Cloves garlic; crushed
1 Red chilli pepper
2 ounce Black olives
2 Lemons
1 teaspoon Cinnamon; ground
1 teaspoon Cloves; ground
2 ounce Flour

Preparation:

Place tomatoes and garlic in a food processor and blend to a pur‚e.

Heat half the oil in a heavy based pan and add the chopped onion and cook.
Add the tomato mixture, chillies, olives, lemons, cinnamon, cloves and seasoning, then cook to extract the flavours.

Pass the fish fillets through flour and heat the remaining oil. Fry the fillets until golden brown. Pass the sauce through a sieve and coat over the fish. Serve with couscous and deep fried courgette flowers.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Red Snapper with Tomatoes And Olives

Servings: 1 servings

Ingredients:

1 teaspoon Minced garlic
¼ cub Olive oil
¼ cub Lemon juice
Salt and freshly groundblack pepper
Six; (7-oz) fillets red
; snapper
1 Shallot; chopped
4 Tomatoes; peeled, seeded and
; coarsely chopped
2/3 cub Sliced pitted Kalamata orother large; French orGreek
; Italian, black olives
15 large Leaves fresh basil; finelyshredded
½ Cup; packed fresh
; parsley, chopped
¼ cub Olive oil
Vegetable oil spray

Preparation:

In a mixing bowl, combine half of the minced garlic with the oil, lemon juice, and salt and pepper to taste. Marinate the fish in the mixture for an hour, turning once.

In the bowl of a food processor, chop the shallot, tomatoes, olives, basil and parsley. Transfer to a bowl, add the olive oil and season to taste with salt and pepper; set aside.

Preheat the oven to 350ø F. Spray a large skillet with vegetable spray.
Heat the skillet over medium heat and saut‚ the fish, for 2 minutes a side.
Remove the skillet from the heat and with a wide spatula, transfer the fish to a baking dish.

Top the fish with the tomato mixture and bake for 10 to 15 minutes or until the interior of the fish is opaque and cooked through. Remove and serve with the pan juices over rice, pasta or potatoes.

Converted by MC_Buster.

Per serving: 1085 Calories (kcal); 110g Total Fat; (87% calories from fat); 5g Protein; 31g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 Vegetable; ½ Fruit; 21 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Red Snapper with Tomato-Onion Compote

Servings: 1 servings

Ingredients:

¼ cub Extra virgin olive oil
3 cub Sliced onions
8 medium Tomatoes
1 teaspoon Sherry vinegar
1 tablespoon Minced tarragon
¾ teaspoon Kosher salt
⅛ teaspoon Freshly ground black pepper
6 6 ounce red snapper fillets;skin on
Flour for dredging

Preparation:

Preheat the oven to 350 degrees. In a skillet heat 2 tablespoons of the olive oil over moderate heat. Add the sliced onions and cook, stirring occasionally until completely tender and sweet, about 30 minutes. If any of the onions stick to the bottom of the pan, stir in a few tablespoons of water. This will release the onions and coat them with a sweet caramelized flavor. Set the pan aside.

Core the tomatoes and cut them in half widthwise. Place them cut side down on a lightly oiled baking sheet. Place the baking sheet on the oven's upper rack and roast until the skin blisters and begins to curl away from the tomatoes, about 30-40 minutes. When the tomatoes are cool enough to handle yet still warm, gently lift the skin from the tomato and squeeze out the seeds.

Combine the tomatoes with the cooked onions. Add the sherry vinegar and simmer over moderate heat, stirring occasionally until slightly thick. Stir in the minced tarragon, ¼ teaspoon salt and half the pepper, and remove from the heat. The compote can be prepared up to one day ahead to this point, and stored, covered and refrigerated.

Dredge the skin-side of the snapper in the flour and season both sides with the remaining salt and pepper.

Heat the remaining olive oil in a large skillet over medium heat. Saute the snapper skin-side down for 4-5 minutes. Turn the fish over with a spatula and cook an additional 1-2 minutes. While the fish is cooking return the compote to a simmer. When the fish is done, transfer the compote to a serving platter and arrange the snapper fillets on top.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9268 - MICHAEL ROMANO

Converted by MM_Buster v2.0l.

Red Snapper with Warm Tomato Salad

Servings: 1 servings

Ingredients:

2 medium Tomatoes; cored, cut into
; thin wedges
3 tablespoon Chopped red onion
2 tablespoon Thinly sliced fresh basil or2 teaspoons
; dried
1 tablespoon Chopped fresh dill or 1teaspoon dried
; dillweed
1 tablespoon Chopped fresh mint
1 tablespoon Olive oil; (preferably
; extra-virgin)
1 large Garlic clove; minced
4 Red snapper fillets; (5- to6-ounce)

Preparation:

Mix tomato wedges, red onion, basil, dill, mint, olive oil and minced garlic in medium bowl. Season salad to taste with salt and pepper.

Cut 4 foil pieces, each large enough to enclose 1 fish fillet completely.
Place foil pieces on work surface. Place 1 red snapper fillet in center of each foil piece. Season snapper fillets with salt and pepper. Top each fillet with ¼ of tomato salad. Fold up foil around fish and salad; seal foil on all sides, enclosing fish and salad completely.

Prepare barbecue (medium-high heat) or preheat broiler. Place foil packages, folded sides up, on grill or broiler pan. Grill or broil until fish is cooked through and salad is warm, about 12 minutes. Transfer foil packages to plates; allow diners to open their own packages.

Serves 4.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 178 Calories (kcal); 14g Total Fat; (67% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Red Soup

Servings: 1 servings

Ingredients:

10 cub Water
2 cub Red lentils
3 Red potatoes; chopped
1 Red beet; chopped fine
1 Red onion; chopped
1 Carrot
2 Cloves garlic; minced
½ teaspoon Crushed red chili peppers
1 tablespoon Dill weed
1 Lemon ; juice of
½ cub Red miso
½ cub Veggie juice; (organic)

Preparation:

Bring water and lentils to a boil. Scrub but don't peel veggies before chopping; buy organic veggies when possible. Add potatoes, beet, onion, carrot, garlic, peppers and dill. Simmer for 20 minutes or till potatoes are tender. Mash miso and juices together and add after removing the soup from heat and just before serving.

Posted to fatfree digest by "Swierkowski, Susan {INFO~Palo Alto}" <SUSAN.SWIERKOWSKI@ROCHE.COM> on Jun 09, 1999, converted by MM_Buster v2.0l.

Red Spaghetti

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
1 Medium-size onion; choppedfinely
300 g Dried spaghetti; broken intoshort
; lengths (10oz)
3 Cooked beetroot weighingabout 200g; (7oz) in total,
; mashed
600 ml Hot vegetable stock orwater; about (1 pint)
75 g Pecorino; Lancashire or hard
; goat''s cheese,
; grated (3oz)
Salt
Freshly grated parmesan orpecorino; to serve
; cheese

Preparation:

1. Heat the olive oil in a saucepan, add the onion and fry for about 5 minutes or until transparent.

2. Add the spaghetti and continue to fry for 1-2 minutes. (Don''t be alarmed by the strange behaviour of the spaghetti!)

3. Add the beetroot pur‚e and enough hot stock or water just to cover.

4. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes, adding more stock or water as the pasta absorbs it.

5. Continue cooking until the pasta is tender.

6. Add the cheese, season wtih salt and stir well until the cheese has melted completely and the mixture is creamy without being dry or runny, and is a beautiful deep pinky-purple colour.

7. Serve with grated parmesan or pecorino.

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NOTES : This spectacular recipe uses the traditional method of cooking risotto to give extra body and flavour to dried pasta. Try using spinach instead of beetroot, and flavouring with garlic instead of onions.

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Red Star Moist And Rich Corn Bread

Servings: 7 Servings

Ingredients:

2 Eggs
6 tablespoon Butter; melted
2 cub Whole milk
1 cub Sour cream
16 ounce Creamed corn(2 cups)_OR_ 12 oz creamed & 8 oz fresh
6 ounce White Cheddar cheese; grated
7 ounce Finely ground cornmeal
1 ¼ cub All-purpose flour
1 1/3 ounce Sugar
½ teaspoon EACH: salt, baking powder, and baking soda

Preparation:

Mix eggs, butter, milk, sour cream, corn and cheese well. Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined.

Preheat oven to 350=F8 F. Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes. When hot, oil pan with nonstick cooking spray. Pour batter into hot pan. Fill about three-fourths full. Bake until golden brown on top, about 25 minutes. Corn bread will seem wet or moist, but will be somewhat firm to the touch. Let cool in pan; the residual heat will finish cooking corn bread.

To serve, reaheat cooled corn bread in its pan. When hot, loosen from edge of pan with a butter knife and turn onto a warm plate. Drizzle generously with honey. Makes 6 to 8 servings.

This is from the breakfast menu of the Red Star Tavern & Roast House in Portland, Ore.

as printed in the Houston Chronicle, 8/12/98

typed and posted by teri Chesser 8/98

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Oct 07, 98

Red Stuff

Servings: 1 servings

Ingredients:

1 ½ cub Cider vinegar
½ cub Catsup
1 teaspoon Crushed red pepper
1 tablespoon Sugar
1 teaspoon Salt
1 medium Plastic Catsup container

Preparation:

Mixing this up right is important.......

1. put the viengar, salt, sugar, and crushed red pepper in catsup container.....

2. Shake the mixture till sugar and salt have dissolved.

3. Next add the catsup to the mixture and shake again.

4. let sit on the table for a day before using..... it only gets better with age.

Recipe by: D. R. Amos

Posted to bbq-digest by David Amos <amosdr@computech-online.net> on Dec 05, 1999, converted by MM_Buster v2.0l.

Red Tomato Gravy

Servings: 1 servings

Ingredients:

2 large Juicy ripe tomatoes
1 large Onion
1 small Capsicum
1 tablespoon Coriander leaves finelychopped
1 tablespoon Cashews or peanuts
1 teaspoon Ginger & garlic grated orcrushed
¼ teaspoon Cinnamon-clove powder
½ teaspoon Garam masala powder
¾ teaspoon Red chilli powder
¼ teaspoon Turmeric powder
½ teaspoon Sugar
Salt to taste
2 tablespoon Oil or ghee

Preparation:

Dry roast peanuts or cashews lightly. Dry grind coarsely.

Semi puree tomatoes and capsicum together.

This should be done in a food chopper or grated.

Chop onions very fine or run in a chopper.

Heat oil or ghee in a heavy pan.

Add ginger garlic and stir for a moment.

Add onions and stir fry till light pink.

Add tomato capsicum puree, stir bring to boil.

Add all other masalas, salt, sugar and crushed nuts. Stir.

Add veggies at this stage. Mix.

Cover and simmer till gravy is thick and fat starts separating.

Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.

Makes: 2 cups

Making time: 20 minutes

Shelflife: 2 days refrigerated

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Converted by MM_Buster v2.0l.

Red Wine And Cassis Strawberries

Servings: 4 servings

Ingredients:

3 cub Ripe strawberries; washedand hulled
3 tablespoon Sugar
3 tablespoon Cassis; black
; currant-flavored
; liqueur or
Creme de mures;blackberry-flavored
; liqueur
¾ cub Dry; fruity red wine
1 tablespoon Chopped peppermint leaves
4 tablespoon Sour cream; optional
Cookies; optional

Preparation:

1. Quarter the berries, and place them in a bowl with the sugar, liqueur, wine, and mint. Mix well, and serve immediately, or refrigerate (for up to 8 hours) until serving time.

2. Spoon the berries and marinade into wine goblets for serving. If desired, top each dessert with a dollop of sour cream, and serve it with a cookie.

Copyright credit: 1995 by Jacques Pepin

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

Red Wine Cake of Assmannshausen

Servings: 1 servings

Ingredients:

250 g Butter; softened
250 g Sugar
4 Eggs
1 teaspoon Vanilla essence; (5ml.)
250 g Self raising flour
3 Heaped tablespoons cocoa
2 ½ tablespoon Cinnamon
1 pinch Salt
100 g Chopped dark chocolate
100 g Chopped almonds
125 ml German style red wine
Icing sugar

Preparation:

Beat together the butter, sugar, eggs and vanilla essence until light and fluffy then fold in the flour, cocoa, cinnamon and salt.

Mix well, then when the batter is smooth, add the red wine, chocolate and nuts and mix well.

Pour into a buttered kugelhopf or loaf tin and bake at 175c. for 70-80 minutes.

Remove from the oven and cool slightly before removing from the tin. Dust with icing sugar and serve warm or cool with cream.

Converted by MC_Buster.

Per serving: 3653 Calories (kcal); 273g Total Fat; (65% calories from fat); 45g Protein; 284g Carbohydrate; 1295mg Cholesterol; 2437mg Sodium Food Exchanges: 2 Grain(Starch); 5 ½ Lean Meat; 0 Vegetable; 0 Fruit; 51 ½ Fat; 17 Other Carbohydrates

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Red Wine Plum Stew with Spiced Ice Cream

Servings: 1 servings

Ingredients:

8 ¾ ounce Red plums
13 ½ ounce Red wine
2 ¾ ounce Raspberry puree
2 ½ ounce Strawberry puree
3 ¼ ounce Sugar
¼ Vanilla bean
¼ Cinnamon stick
¼ Bay leaf
3 Peppercorns
4 ounce Water
¼ Orange zest
1 pint Fresh berries

Preparation:

Cook the berry purees, sugar, wine, water and spices together until it boils and then skim. Cook the juice until desired thickness (lightly syrupy). Add the plums to the cooking juice and poach. Let set overnight, well covered.

GMT RECIPES

Prepared by Jacquy Pfeiffer on behalf of Hotel Adolphus on Friday, April 9, 1999

http://www.wfaa.com/gmt/recipe.html

MC formatted using MC Buster & NTS by Barb @ PK on 4/12/99

Converted by MC_Buster.

By "Barb @ PK" <abprice@wf.net> on Apr 12, 1999.

Recipe by: Jacquy Pfeiffer on behalf of Hotel Adolphus

Converted by MM_Buster v2.0l.

Red Wine Poached Pears

Servings: 4 servings

Ingredients:

4 cub Red wine
1 cub Sugar
5 Black peppercorns
1 Cinnamon stick
3 Whole cloves
4 Bartlett pears; whole, stemintact,
; and peeled
1 cub Sweetened whipped cream
4 Mint sprigs
Powdered sugar

Preparation:

In a medium non-reactive sauce pot, combine the red wine, sugar, black peppercorns, cinnamon stick, and cloves. Stir to dissolve the sugar. Bring to a boil and carefully place pears into the liquid. Reduce the heat to a simmer and cook for 12 to 15 minutes, or until the pears are tender when a knife is inserted. Remove the pears and let cool. Turn the heat up and reduce the poaching liquid until 1 cup remains, and then set aside to cool.
When cool, place pears into serving bowls, drizzle with the red wine syrup, top with a dollop of whipped cream, a sprig of mint, and sprinkle on some powdered sugar. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

11-07-1996

Recipe by: Emeril Lagasse

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Red Wine Risotto

Servings: 2 servings

Ingredients:

3 tablespoon Butter
1 small Onion; finely chopped
2 Heads ridiccio; shredded
125 g Arborio rice
75 ml Red wine
250 ml Chicken stock; simmering
4 tablespoon Parmesan; grated

Preparation:

Melt the butter in a wide pan and add the onion and cook until softened.
Add the rice and stir, then add the wine and let the rice absorb it.
Continue with the stock, ladle by ladle.

When it is all absorbed stir in half the cheese and check the seasoning.

Divide onto two plates and dust with the remaining cheese.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

Red Wine Risotto with Radicchio And Asiago

Servings: 4 servings

Ingredients:

4 tablespoon Virgin olive oil
1 medium Spanish onion; cut ¼" dice
1 cub Arborio rice
1 cub Dry red wine
3 cub Chicken stock; heated
1 Radicchio head; cored, and
Thinly sliced to yield 2cups
½ cub Freshly-grated parmesancheese
4 tablespoon Sweet butter
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

In a 12- by 14-inch skillet, heat olive oil over medium heat. Add onion and cook until soft, about 8 to 10 minutes. Add Arborio rice and stir with wooden spoon until rice is toasted and opaque, about 3 to 4 minutes. Add red wine and continue cooking over medium heat until liquid is absorbed.
Add hot chicken stock, 1 ladle at a time, waiting until stock is absorbed each time until rice is cooked and has a creamy texture, about 15 minutes.
Stir in radicchio, parmesan cheese and butter and stir until well mixed.
Season with salt and pepper and serve immediately. This dish stands on its own as a pasta course but also serves as an excellent side dish for roasted meats. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5660 broadcast 07-01-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

09-21-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Red Wine Rosemary Marinated Grilled Flank Steak

Servings: 1 servings

Ingredients:

3 cub Dry red wine
4 Sprigs fresh rosemary
4 Sprigs fresh thyme
2 Bay leaves
1 small Onion; coarsely chopped
4 Cloves garlic; coarselychopped
3 tablespoon Olive oil
1 Flank steak; (2 pound)
Salt and fresh groundpepper; to taste

Preparation:

1. Place the wine, rosemary, bay leaves, thyme, onion, garlic, and olive oil in a large shallow baking dish and stir to combine.

2. Add the steak and turn to coat both sides.

3. Cover and refrigerate at least 4 hours or overnight.

4. Heat the grill, remove the meat from the marinade, season on both sides with salt and pepper and grill 6-7 minutes on each side.

5. Let sit 5 minutes and slice against the grain.

© 1997 Lifetime Entertainment Services. All rights reserved.

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Red Wine Star Anise Dessert Sauce

Servings: 1 servings

Ingredients:

¾ cub Sugar
1 cub Red wine
1 cub Water
3 Whole Star anise
1 Orange zest strip -; (1” by3”)

Preparation:

Place all ingredients in a saucepan and bring to a boil. Immediately reduce heat and simmer slowly for 10 minutes. Off heat, allow to cool and strain.
Store covered in refrigerator for up to 3 weeks.

Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9768 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-22-1997

Recipe by: John Ash

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Red Wine Vinaigrette

Servings: 1 servings

Ingredients:

1 tablespoon Lemon Juice
1 tablespoon Red Wine Vinegar
1 tablespoon Red Wine
2 tablespoon Olive Oil
1 teaspoon Water
¼ teaspoon Salt
⅛ teaspoon Freshly Ground Pepper
½ teaspoon Dry Mustard
½ teaspoon Dijon Mustard
1 teaspoon Dried Basil
1 small Clove Garlic; Finely Minced
1 slice Onion; Minced, Or ¼ TspOnion Powder

Preparation:

Red wine softens the sharpness of vinegar and lends a richness to this dressing.

Whisk all ingredients together in a bowl, or combine in a glass jar, cover and shake well.

Yields: ½ C (8 Tbsp)

Nutritional Info according to cookbook: Per Tablespoon: Cal 33, Total Fat 3g, Carb 1g, Pro 0g, Sod 71mg

This has a very nice flavor.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

Recipe by: Enlightened Classics Cookbook

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 25, 1999, converted by MM_Buster v2.0l.

Red Wine-Macerated Winter Fruit

Servings: 1 servings

Ingredients:

1 Lemon
3 cub Water
1 ½ cub Dry red wine
2 tablespoon Sugar
1 Cinnamon stick
½ large Firm-ripe pineapple
1 ¼ pound Mixed dried fruit; (such asprunes,
; apricots, figs, and
; cranberries)

ACCOMPANIMENTS:
Mascarpone cheese or cremefraiche
Biscotti

Preparation:

Zest and juice lemon. In a saucepan bring water to a boil with zest, lemon juice, wine, sugar, and cinnamon stick, stirring until sugar is dissolved.
Simmer mixture 10 to 15 minutes.

While mixture is simmering, peel and core pineapple and cut into bite-size pieces. Halve figs if using. Pour hot syrup through a sieve into a bowl.
Stir pineapple and dried fruit into syrup and cool. Chill fruit, covered, at least 8 hours and up to 2 days.

Serv fruit with mascarpone cheese or creme fraiche and biscotti.

Yield: 6 servings

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Per serving: 1778 Calories (kcal); 3g Total Fat; (1% calories from fat); 16g Protein; 412g Carbohydrate; 0mg Cholesterol; 356mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 24 ½ Fruit; 0 Fat; 1 ½ Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9338

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Red, White And Blue Berry Pie

Servings: 8 servings

Ingredients:

1 ½ cub Sugar
4 ½ tablespoon Cornstarch
1 ½ cub Water
4 ½ tablespoon Raspberry gelatin powder
1 pint Fresh or frozen unsweetened
1 teaspoon Lemon juice
1 9 inch pie crust; baked
1 pint Fresh or frozen unsweetened
4 ounce Cream cheese; softened
1/3 cub Confectioner's sugar
4 ounce Frozen whipped topping; thaw

Preparation:

Recipe by: TASTE OF HOME In a medium saucepan, combine sugar, cornstarch and water; cook and stir until thick and clear. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one half; spread in the bottom of the pie crust. Chill until set. Gently fold raspberries into remaining gelatin; set aside at room temp. In a mixing bowl, beat cream cheese and confectioner's sugar until smooth. Fold in whipped topping; spread over blueberry layer. Chill until set, about 2 hours. Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.

Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998.

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Red, White And Blue Gelatine Mold

Servings: 1 servings

Ingredients:

BLUE LAYER:
1 package Black cherry orblue/blackberry flavored;(3 oz.)
; gelatine
1 cub Boiling water
1 cub Cold water
1 ½ cub Fresh or frozen blueberries;slightly mashed

WHITE LAYER:
1 package Lemon-flavored gelatine;(3oz.)
1 cub Boiling water
1 cub Sour cream
1 Ripe banana; sliced
1 cub Miniature marshmallows;optional

RED LAYER:
1 package Strawberry-flavoredgelatine; (3oz.)
1 1 1/3 cups boiling water
1 10 ounce pa frozenstrawberries
Fresh berries; strawberries
; raspberries or
; blueblerries for
; garnish

Preparation:

1. Dissolve blue/black gelatine in hot water.

2. Add cold water and chill until thickened.

3. Stir in blueberries. Pour into an 8-cup mold (star-shaped is lovely) or 9-cup bundt pan.

4. Chill until set, but not firm.

5. Dissolve lemon gelatine in boiling water.

6. Let cool slightly, then stir in sour cream.

7. Chill until thickened, then stir in banana slices and optional marshmallows.

8. Spoon over blueberry mixture in mold.

9. Chill until set, but not firm.

10. Dissolve strawberry gelatine in boiling water.

11. Stir in frozen strawberries, stirring until fruit thaws.

12. Chill until thickened. Spoon over white mixture in mold. Chill until firm or overnight. Break from mold, garnish with fresh berries if desired, and serve either with whipped cream, or your favorite fruit salad dressing.
Makes about 8 cups -- serves 12-14.

Copyright credit: by Sylia Lovegren 1995 © 1996 Lifetime Entertainment Services. All rights reserved.

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Red, White And Blue Ice Cream Sandwich Cake

Servings: 1 servings

Ingredients:

LEMON CAKE:
1 tablespoon Butter cubed at roomtemperature; ( to greaseloaf or
; bundt pan)
1 tablespoon Flour; (to dust pan)
2 Sticks butter at roomtemperature
1 cub Sugar
6 Eggs
2 cub Flour
1 teaspoon Baking powder
1 pinch Salt
2 tablespoon Lemon zest

LEMON SYRUP:
5 Lemons; Juice of
1 cub Sugar

MACERATED BERRIES:
½ cub Sugar
2 pint Berries; (preferably
; strawberries and
; blueberries)
¼ cub Grand Marnier; (or yourpreferred
; liquor)
6 Scoops vanilla bean icecream

Preparation:

1. Preheat the oven to 325 degrees F. Grease a 9 inch by 5 inch by 3 inch loaf pan (or a bundt pan) with 1 tablespoon of butter. Flour the pan with 1 tablespoon of flour.

2. For cake: In an electric mixer fitted with a whip, cream 2 sticks of butter. Add 1 cup of sugar and mix until mixture is light and fluffy. Add the eggs, one at a time, beating well after each egg. In a mixing bowl, combine 2 cups of flour, baking powder, and salt. With the machine running, add ½ cup at a time of the flour mixture to the creamed butter mixture.
Mix well, then fold in the lemon zest.

3. Pour the filling into the prepared pan and bake for 50 minutes or until it is firm in the center. Remove from the oven and let cool on a wired rack for 10 minutes.

4. For lemon syrup: In a sauce pan over medium heat, bring the lemon juice and 1 cup of sugar to a boil. Let boil until the mixture reduces by half (about 2-3 minutes). Remove from heat and cool.

5. With a wooden skewer make several holes on the top of the cake and pour half the lemon syrup across the top, letting it drip into the holes. Brush the sides of the cake with the remaining syrup.

6. For berries: Combine berries, sugar, and liquor, mix well and refrigerate for 2 to three hours.

7. Slice cake into 1 inch slices. Place a slice of the cake in the center of each plate, adding one scoop of ice cream to each piece. Top each scoop with another slice of cake, forming a sandwich. Spoon the macerated berries on top.

Yields 6 servings

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NOTES : From Chef and author Emeril Lagasse

Recipe by: Good Morning America

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Red, White And Blue Torte

Servings: 1 servings

Ingredients:

3 tablespoon Sugar
2 cub Sliced strawberries
2 tablespoon Strawberry preserves
1 Loaf angel food cake
6 tablespoon Amaretto; optional
¾ cub Vanilla yogurt
½ cub Blueberries
1/3 cub Toasted sliced almonds

Preparation:

Process first 3 ingredients in a food processor or blender until coarsely chopped. Line an 8 or 9- inch loaf pan with plastic wrap allowing edges of wrap to extend over the pan. Cut cake horizontally into 6 slices (they will be very thin). Place one cake slice with one tablespoon amaretto. Spread a portion of strawberry mixture over cake slice. Top with another cake slice.
Repeat layers ending with a cake slice. Do no put amaretto or strawberry mixture on top cake slice. Cover and chill at least 2 hours. Invert cake onto a plate and remove plastic wrap. Combine yogurt and remaining 1 tablespoon of amaretto. Cut torte crosswise into 8 slices (to resemble striped flag). Dollop 1 and a half tablespoons of yogurt mixture on left right corner of cake slice. Sprinkle with a few blueberries and almonds.
Yield: 8 servings.

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Red, White And Blueberry Sundaes

Servings: 1 servings

Ingredients:

1 cub Orange juice
7 tablespoon Grand Marnier or otherorange liqueur
6 tablespoon Sugar
5 tablespoon Unsalted butter
2 Nectarines; halved, pitted,cut
; into ½-inch
; wedges
1 1/3 cub Blueberries
1 1/3 cub Sliced hulled strawberries
1 ½ pint Vanilla ice cream or frozenyogurt; (about)
Mint leaves

Preparation:

Combine orange juice, Grand Marnier, sugar and butter in heavy large skillet. Stir over medium-high heat until sugar dissolves and sauce comes to simmer.

Simmer until sauce thickens slightly and is reduced to 1 cup, about 10 minutes. (Sauce can be prepared 1 day ahead. cover and refrigerate. bring sauce to simmer before continuing.)

Add nectarines to sauce and toss until heated through, about 2 minutes. Add blueberries and strawberries; toss until heated through, about 1 minute.

Divide fruit mixture among 6 dessert bowls. Place 1 scoop ice cream in center of fruit. Garnish with mint.

Serves 6.

Bon Appetit July 1995

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Per serving: 1152 Calories (kcal); 60g Total Fat; (44% calories from fat); 6g Protein; 160g Carbohydrate; 155mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 ½ Fruit; 11 ½ Fat; 5 Other Carbohydrates

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Red, White, And Blue Cheesecake with Chocolate Cookie Crust

Servings: 1 servings

Ingredients:

FOR THE CRUST:
28 Chocolate wafers; groundfine in a
; blender or food
; processor (about 1
cups crumbs)
1 Stick unsalted butter;melted (½ cup)

FOR THE FILLING:
Four; (8-ounces) packages
; cream cheese,
; softened
1 ½ cub Sugar
2 tablespoon All-purpose flour
5 large Eggs
½ cub Sour cream
1 teaspoon Freshly grated orange zest
1 teaspoon Freshly grated lemon zest
½ teaspoon Salt
1 ½ teaspoon Vanilla
1 ½ cub Raspberries; about
1 ½ cub Blueberries; about

Preparation:

Make the crust:

In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and ½ inch up the side of a 9 ½-inch springform pan. Chill the crust for 30 minutes.

Make the filling:

Preheat the oven to 325F. In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well.

Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes.
(The cheesecake will not be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.

Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.

Gourmet July 1993

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Red-And-Green Coleslaw

Servings: 6 servings

Ingredients:

1/3 cub Reduced-fat mayonnaise
1/3 cub Nonfat sour cream
¼ cub Chopped fresh parsley
1 tablespoon Sugar
½ teaspoon Salt
¼ teaspoon Ground ginger
2 teaspoon Lemon juice
6 cub Thinly sliced green cabbage
2 cub Thinly sliced red cabbage
½ cub Thinly sliced celery

Preparation:

Combine first 7 ingredients in a large bowl; stir with a wire whisk until blended. Add green and red cabbage and celery; toss to coat.

Cover and chill. S: 6 servings (serving size: 1 cup).

Nutritional Information: CALORIES 78 (33% from fat); PROTEIN 2.2g; FAT 2.9g (sat 0.9g, mono 0g, poly 1.9g); CARB 11.4g; FIBER 2.4g; CHOL 0mg; IRON 0.7mg; SODIUM 370mg; CALC 53mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: March PAGE: 172

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Red-And-Green Slaw (Savoy Cabbage)

Servings: 8 servings

Ingredients:

½ cub Slivered red bell pepper;seeds removed
½ cub Slivered red green bellpepper; seeds removed
1 ½ pound Savoy cabbage
½ cub Finely chopped parsley
½ cub Thinly sliced green onions

YOGURT APPLE DRESSING:
½ cub Plain lowfat yogurt
1 tablespoon Apple juice; frozenconcentrate
Salt

Preparation:

Slivers of red and green peppers and a zesty dressing make this slaw a good accompaniment for burgers or sandwiches. One small head of savoy cabbage feels heavy in the hand and will weigh about 1.5-lbs.

1. Prepare cabbage: Discard any bruised or yellowed leaves. Use a sharp chef's knife to cut cabbage in half lengthwise. Remove core from each half.
Save the outer leaves for serving; package and refrigerate until needed.
Place cut sides down and, starting at the leafy end, slice each half into paper-thin shreds.

2. In a large bowl, mix cabbage, peppers, parsley, and onion.

3. For dressing, stir together (or shake in covered jar) sugar, salt, celery seed, vinegar, and oil until sugar dissolves.

4. Pour dressing over cabbage mixture; mix lightly. Cover and refrigerate 30 minutes to 3 hours to blend flavors.

5. Serve on a bed of the savoy's outer leaves. Serves 8: 37 cals, 0.4g fat (8% cff).

ALTERNATE DRESSING (from original): 2 tablespoons sugar; 1 ½ teaspoons salt; ½ teaspoon celery seed; 1/3 cup white vinegar; ¼ cup olive oil.
Each 98 Cals, 7g fat (59%cff);

Recipe from syndicated columnist, Annette Gooch 01/06/99. Yogurt Apple Dressing, MasterCook and mail from Pat <kitpath@earthlink.net> 1/99.

Recipe by: Annette Gooch (1999)

Posted to EAT-LF Digest by KitPatHanneman <kitpath@earthlink.net> on Jan 19, 1999, converted by MM_Buster v2.0l.

Red-Cabbage Confit

Servings: 1 servings

Ingredients:

8 cub Thinly sliced red cabbage;(about 2 pounds)
1 large Onion; sliced thin (about
; 3 cups)
1 Bay leaf
¼ teaspoon Dried thyme; crumbled
4 Dried allspice berries
2 Garlic cloves; crushed
2 tablespoon Olive oil
1 Granny Smith apple; peeledand grated
; coarse
1 cub Dry red wine
¼ cub Red-wine vinegar plusadditional to taste
2 tablespoon Sugar
1/3 cub Dried currants

Preparation:

In a kettle of boiling salted water blanch the cabbage for 2 minutes and drain it. In the kettle, cleaned, cook the onion, the bay leaf, the thyme, the allspice berries, the garlic, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the cabbage, the apple, the wine, ¼ cup of the vinegar, the sugar, and ¾ cup water, and bring the liquid to a boil. Simmer the mixture, covered, stirring occasionally, for 30 to 35 minutes, or until the cabbage is tender, discard the allspice berries, and add the currants. Simmer the mixture, uncovered, stirring occasionally, for 10 to 15 minutes more, or until most of the liquid has evaporated, discard the bay leaf and the garlic, and season the confit with salt and pepper and the additional vinegar. The confit may be made 2 days in advance, kept covered and chilled, and reheated just before serving.

Makes about 6 cups.

Gourmet October 1990

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Red-Chile Pork Tamales

Servings: 1 servings

Ingredients:

=== BATTER ===
2/3 cub Fresh pork lard; chilled
1 teaspoon Baking powder
1 teaspoon Salt
2 cub Coarsely-ground fresh masaor
1 ¾ cub Masa harina mixed with
1 cub Plus 2 tablespoons hot water
Cooled to room temperature
2/3 cub Chicken or beef or vegetablestock
=== WRAPPER ===
4 ounce Dried corn husks
=== FILLING ===
6 large Dried New Mexico chiles
2 Garlic cloves; finelychopped
¼ teaspoon Freshly-ground black pepper
⅛ teaspoon Ground cumin
12 ounce Lean boneless pork shoulder;cut ½" cubes
1 teaspoon Salt

Preparation:

TO MAKE THE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined.
Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but it should hold its shape in a spoon. If using fresh masa, test the batter to determine if it is adequately fluffy (this will ensure light and tender tamales): Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready. Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days. TO MAKE THE WRAPPERS: Reconstitute the corn husks by placing them in a deep saucepan and covering them with water. Set saucepan over high heat, and bring to a boil. Transfer husks and water to a heat-proof bowl. Set a small plate on top of husks, keeping them submerged. Soak 1 hour. Remove from water. TO MAKE THE FILLING: Remove stems from chilies, seed and tear into 4 pieces. In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 ½ cups water, and blend until a smooth puree forms. Strain mixture into a medium saucepan. Add the pork, 1 ¾ cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to the consistency of a thick sauce and the meat is very tender, 50 to 60 minutes. Using a fork, break up the meat. Return the tamale batter to the mixer. On low to medium speed, mix the batter for a few seconds to lighten the dough. Add 3 tablespoons sauce; mix again to combine. You may need to add a few tablespoons or so of chicken stock. The batter should not be stiff, but slightly loose and not runny. Remember, the lighter the batter, the more tender the tamale. TO ASSEMBLE THE TAMALES: Unroll one large reconstituted corn husk; tear lengthwise along grain to make ¼-inch-wide strips (two per tamale); if strips aren't long enough, tie two together. Place another long piece, lightly dried, on work surface, pointed end away from you; scoop ¼ cup batter onto middle of one end. Spread into a 4-inch square, leaving a 1 ½-inch border on pointed end and a 1-inch border on the other sides.
Spoon 2 tablespoons filling down the center. Bring long sides together to form a cylinder, making sure the batter encases filling. Fold the pointed end under; tie loosely with husk strip. Fold the flat end under; tie.
Repeat. Reserve smaller husks to line the steamer basket and cover the tamales. TO STEAM THE TAMALES: Set steamer over high heat. When steam puffs out, reduce the heat to medium. Steam 1 hour 15 minutes, adding more water when necessary. To check for doneness, unwrap a tamale: If ready, dough will come free from wrapper and feel soft. If dough sticks to wrapper, rewrap, and steam 15 to 20 more minutes. Remove from heat; let stand 15 minutes for batter to firm up. They will remain warm for about 1 hour.
Serve with Roasted Tomatillo-Chipotle Salsa. Makes 12.

Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "12 tamales"

Per serving: 12 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4752mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Rick Bayless

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Red-Cooked Chicken Wings

Servings: 1 servings

Ingredients:

2 cub Chicken broth
1 cub Water
½ cub Soy sauce
¼ cub Medium-dry Sherry
¼ cub Firmly packed dark brownsugar
1 tablespoon Rice vinegar
Two; (3-inch) cinnamon
; sticks
1 tablespoon Star anise; crushed lightly
; with the flat side
; of a heavy knife
2 slice Fresh gingerroot; each aboutthe size
; of a quarter,
; flattened with the
; flat side of a
; heavy knife
2 Scallions; flattened withthe
; flat side of a
; heavy knife, plus
cup minced
; scallion
2 pound Chicken wings; (about 10)
Vegetable oil fordeep-frying
1 teaspoon Cornstarch dissolved in 1tablespoon
; water
Cooked rice as anaccompaniment

Preparation:

In a large saucepan combine the broth, the water, the soy sauce, the Sherry, the brown sugar, the vinegar, the cinnamon sticks, the star anise, the gingerroot, and the flattened scallions, bring the liquid to a boil, and simmer the mixture for 20 minutes. Cut off the wing tips, reserving them for another use such as stock if desired, halve the wings at the joint, and pat them dry. In a large deep fryer or large deep kettle heat 2 inches of the oil to 375F. on a deep-fat thermometer and in it fry the wings, 5 pieces at a time, for 5 to 8 minutes, or until they are golden and crisp. Transfer the wings with a slotted spoon as they are fried to paper towels to drain and make sure the oil returns to 375F. before adding each new batch. Add the wings to the soy-sauce mixture and braise them, covered, over moderately low heat for 45 minutes. Stir the cornstarch mixture, stir it into the braising liquid, and simmer the mixture for 1 minute, or until it is thickened. Serve the wings with the sauce over the rice, sprin kle with the minced scallion.

Serves 4 to 6.

Gourmet March 1993

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Red-Cooked Duck with Pressed Bean Curd

Servings: 1 servings

Ingredients:

4 cub Water
½ cub Dark soy sauce
4 teaspoon Five-spice powder
4 Cakes extra-firm or firmbean curd; 4 ounces each
2 5 to 6-pound ducks; cut in16 large
; pieces
4 large Clov garlic; minced
¾ cub Shao Hsing; (Chinese ricewine,
; available in Asian
; liquor stores) or
; dry sherry
2 teaspoon Sugar
¼ cub Peanut oil
1 24 ¼ inch fresh ginger
8 Scallions; halved lengthwise
6 small Dried red chili peppers
6 Whole star anise
3 tablespoon Cornstarch

Preparation:

Prepare bean curd: In a saucepan combine water, ¼ cup of the soy sauce and five-spice powder. Add bean curd and bring to a boil over high heat.
Reduce heat to low and simmer 10 minutes. Remove saucepan from heat and let bean curd marinate in liquid, 1 hour. Using a slotted spoon, place bean curd in one layer on a plate lined with paper towels. Reserve cooking liquid. Cover bean curd with more towels, then weight with 5-pound weight.
Bean curd must be pressed under weight at least 5 hours, or refrigerated with weight up to 24 hours.

Prepare duck: In a nonreactive bowl mix duck with garlic, the remaining ¼ cup soy sauce, ¼ cup of the Shao Hsing and sugar. Marinate overnight.

Heat oil in a large heavy-bottomed sautJ pan over medium-high heat. Add duck, skin-side down, and cook 5 minutes, or until well-browned. Turn and cook 2 minutes more. Remove duck to a plate and discard rendered fat. Place pan over high heat, and add remaining ½ cup Shao Hsing and reserved bean curd cooking liquid, stirring to scrape up any browned bits. Add ginger, scallions, chili peppers and star anise and bring to a boil. Place duck pieces in a sand pot (or an enamelware or cast iron pot) skin-side up.
Using a slotted spoon, transfer ginger, scallions and spices to pot and scatter over duck pieces. Pour cooking liquid over duck to barely cover.
You may not need to use all liquid. Bring to a boil over medium heat and simmer, basting occasionally, 1 hour. (If you use a sand pot, read instructions carefully. Be sure to use a flame tamer to prevent pot from cracking.)

Just before serving slice pressed bean curd into ¼-inch thick slices. Add bean curd to pot and simmer 1 minute to heat through. In a cup, dissolve cornstarch in water to consistency of heavy cream. Using a slotted spoon, divide duck, bean curd and aromatics among 6 plates. Bring cooking liquid to a boil and add cornstarch mixture, stirring well until thickened. Taste for seasoning, then spoon sauce over duck.

Yield: 6 servings

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Recipe by: TASTE SHOW #TS4592

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Redcurrant And Mint Crumble

Servings: 1 servings

Ingredients:

900 g Redcurrants
4 Heads mint
225 g Caster sugar
175 g Plain flour
1 pinch Salt
90 g Unsalted butter
30 g Hazelnuts; chopped (or
; cobnuts)

Preparation:

Preheat oven to 220C/400F/gas6 - you will need to butter a 1¼ litre ovenproof dish with a wide top.

Strip redcurrants from stems and put them in a dish. Wash mint leaves, strip from stems and scatter over redcurrants. Sprinkle 140g of caster sugar over the fruit. In a mixing bowl rub the butter into the flour and salt until it resembles fine breadcrumbs.

Stir in the remaining sugar and the chopped hazelnuts. Working from the outer edges towards the middle (which helps to prevent the juices rising up over the topping from the sides and spoiling it) spoon the topping evenly over the fruit.

When it is spread evenly, firm the crumbs down with the back of the spoon and then mark lines across with a fork to help make the top crispy.

Bake for 30-35 minutes until the top is crispy and golden brown and redcurrants tender. Serve hot or cold with custard or creme fraiche.

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Redcurrant Sauce

Servings: 6 servings

Ingredients:

150 g Sugar
125 ml Water
140 g Redcurrants

Preparation:

Put the sugar and water into a pan and stir until the sugar dissolves, then bring to the boil. Toss in the redcurrants, bring back to the boil and cook, uncovered, for 4-5 minutes or until the redcurrants burst. Serve hot or cold.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Redcurrant Sorbet

Servings: 4 servings

Ingredients:

2 225 g; (8oz) punnets
; redcurrants
4 tablespoon Orange juice
75 G; (3-4oz) icing sugar,, (75to 125)
; sifted to taste

Preparation:

Pur‚e the redcurrants and orange juice and strain to remove the pips.

Stir in the icing sugar and pour into a 600ml (1 pint)freezer-proof container.

Freeze for 2-3 hours, stir and re-freeze until firm.

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Redfish Amandine with Brabant Potatoes

Servings: 1 servings

Ingredients:

1 ½ pound Idaho potatoes; peeled,medium
; diced
4 Redfish fillets; (6-ounce)
Creole seasoning
2 cub Flour; seasoned
2 Eggs; beaten with 2
; tablespoons milk
8 tablespoon Butter
2 tablespoon Minced shallots
1 teaspoon Chopped garlic
½ cub Fine dried bread crumbs
1 cub Sliced almonds
½ Lemon; juiced
1 tablespoon Chopped fresh parsley leaves
1 cub Parsley sprigs; (packed)

Preparation:

Preheat the fryer to 365 degrees F.

Fry the potatoes until golden brown.

Season the fillets and flour with Creole seasoning. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off. Dredge the fillets back into the seasoned flour, coating completely. In a large cast iron skillet, over medium heat, add 2 tablespoons of the butter. When the butter is hot, pan-fry the fillets until golden brown, about 3 to 4 minutes on each side.

Remove the potatoes from the fryer and drain on paper towels. Season with salt. In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic and potatoes. Season with salt and pepper.
Saute for 2 minutes. Sprinkle the bread crumbs over the potatoes and continue to saute for 1 minute.

Remove the fish from the pan and drain on paper towels. Wipe out the skillet. Melt the remaining butter. Add the almonds. Season with salt and pepper. Saute for 1 minute or until the almonds are golden. Remove from the heat and add the lemon juice and the chopped parsley. Fry the parsley sprigs until crispy. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Spoon the almond butter sauce over the fish.
Garnish with fried parsley.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 3288 Calories (kcal); 180g Total Fat; (48% calories from fat); 84g Protein; 352g Carbohydrate; 622mg Cholesterol; 1146mg Sodium Food Exchanges: 22 ½ Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 32 ½ Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC62

Converted by MM_Buster v2.0n.

Red-Leaf And Bibb Lettuce Salad with Scallion

Servings: 1 servings

Ingredients:

1 Head red-leaf lettuce;rinsed, spun dry,
; and torn into small
; pieces
1 Head Bibb lettuce; rinsed,spun dry,
; and torn into small
; pieces
½ cub Thinly sliced scallion
2 tablespoon White-wine vinegar
1/3 cub Olive oil

Preparation:

In a large bowl toss together the lettuces and the scallion. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
Toss the salad with the dressing.

Serves 6.

Gourmet April 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Leaf Lettuce And Vegetable Salad with Yogurt-Mustard Dr

Servings: 1 servings

Ingredients:

3 cub Torn red-leaf lettuce;rinsed well and
; spun dry
1 Carrot; grated
½ small Red onion; sliced thin
4 Mushrooms; sliced thin
4 Cherry tomatoes; quartered
¾ cub Broccoli flowerets; cut into½-inch
; pieces, blanched in
; boiling water for 1
; minute, and drained
; well
½ Red bell pepper; cut intostrips
1 teaspoon Fresh lemon juice
1 tablespoon Olive oil
1 ½ teaspoon Coarse-grained mustard
¼ teaspoon Sugar
A pinch of cayenne
½ cub Plain yogurt
1 teaspoon Finely chopped fresh parsleyleaves
1 Hard-boiled large egg;quartered for
; garnish if desired

Preparation:

In a large bowl toss together the lettuce, the carrot, the onion, the mushrooms, the tomatoes, the broccoli, and the bell pepper. In a bowl whisk together the lemon juice, the oil, the mustard, the sugar, the cayenne, the yogurt, the parsley, and salt and black pepper to taste and toss the salad with the dressing, combining well. Divide the salad between 2 large salad plates and garnish it with the egg.

Serves 2.

Gourmet September 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Leaf Lettuce And Watercress Salad with Buttermilk Dress

Servings: 1 servings

Ingredients:

½ cub Buttermilk
¼ cub Mayonnaise
1 Garlic clove; minced andmashed
; to a paste with ¼
; teaspoon salt
½ teaspoon English-style dry mustard;or to taste
¼ teaspoon Dried tarragon or to taste;crumbled
1 large Head red-leaf lettuce;rinsed, spun dry,
; and torn into
; pieces
1 bunch Watercress; coarse stems
; discarded and
sprigs rinsed
; andspun dry
½ small Red onion; sliced thin

Preparation:

In a small bowl whisk together buttermilk, mayonnaise, garlic paste, mustard, tarragon, and salt and pepper to taste until smooth. In a large bowl toss lettuce, watercress, and onion with dressing.

Serves 4 to 6.

Gourmet April 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Leaf Lettuce, Curly Endive, And Cashew Salad

Servings: 1 servings

Ingredients:

1 ½ teaspoon White-wine vinegar
2 teaspoon Dijon-style mustard
2 tablespoon Olive oil
4 cub Torn red-leaf lettuce;rinsed and spun dry
2 cub Torn curly endive;(chicory), rinsed
; and spun dry
2 tablespoon Roasted cashews; choppedfine

Preparation:

In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.

Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

Serves 2.

Gourmet January 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Leaf Lettuce, Radish, And Pine Nut Salad

Servings: 1 servings

Ingredients:

5 teaspoon Red-wine vinegar
6 tablespoon Olive oil
8 cub Shredded red-leaf lettuceplus 18 whole; (about 2heads
leaves for lining theplates, total), rinsed and
; spun dry
1 cub Julienne strips of radish
1/3 cub Pine nuts; toasted lightly

Preparation:

In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil, whisking, and whisk the dressing until it is emulsified. Add the shredded lettuce, the radish, and the pine nuts and toss the salad well. Line each of 6 plates with 3 whole lettuce leaves and divide the salad among the plates.

Serves 6.

Gourmet June 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Onion Rings

Servings: 1 servings

Ingredients:

1 large Red onion; cut into
; ½-inch-thick
; rounds, separated
; into rings
2 cub Buttermilk
1 ½ teaspoon Ground cumin
Vegetable oil; (for deepfrying)
¾ cub All purpose flour
¼ cub Cornmeal
1 teaspoon Salt
1 teaspoon Ground pepper

Preparation:

Combine onion rings, buttermilk and 1 teaspoon ground cumin in large bowl.
Let soak 1 hour, stirring occasionally.

Pour oil into large saucepan to depth of 1 ½ inches; heat to 375F. Mix flour, cornmeal, salt, pepper and remaining ½ teaspoon cumin in cake pan.
Drain onion rings. Working in batches, add a few onion rings to flour mixture and turn to coat. Add to oil and fry until golden brown, about 45 seconds. Drain on paper towels. Sprinkle with salt and pepper and serve.

Serves 2.

Bon Appetit January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Skin Potato Salad with Crisp Garlic Green Beans

Servings: 1 servings

Ingredients:

1 ½ pound Small red potatoes; (about6)

DRESSING:
3 tablespoon Fruity chutney; such asMajor Grey
; mango chutney
2 tablespoon Fresh lemon juice
¼ cub Grainy mustard; such asMoutarde de
; Meaux
1 tablespoon Dijon mustard
1 small Red onion; thinly sliced
3 tablespoon Fresh dill or 1 tablespoondried dillweed
Salt
Freshly ground black pepper
¼ Recipe; (½ pound) Crisp
; Garlic Green Beans
; (see below)

CRISP GARLIC GREEN BEANS:
2 tablespoon Olive oil; divided
2 pound Green beans; stem endtrimmed,
; divided (the
; youngest, smallest
; available)
4 Garlic cloves; minced,divided
Salt

Preparation:

To cook potatoes:

Fill a medium saucepan with water and bring it to a boil. Scrub potatoes and slice ¼-inch thick by hand or in a food processor with the ¼-inch (4mm) slicing blade. Boil until tender, but slightly crisp when pierced with the tip of a sharp knife, about 5 to 6 minutes.

To make dressing:

While potatoes cook, in a small bowl stir together chutney, lemon juice, and mustards. Drain potatoes and place in a medium bowl. Stir in onion, dressing, and dill and toss until coated. Season to taste with salt and pepper. Cover and refrigerate. (Salad may be refrigerated overnight.) Prepare Crisp Garlic Green Beans as recipe directs. Before serving, toss beans into salad. Serve chilled or at room temperature. Makes 6 servings.

Crisp Garlic Green Beans:

In a large nonstick skillet over moderate heat, heat 1 tablespoon oil until hot. Add 1 pound beans and stir to coat. Stir in 2 tablespoon water, cover, and cook over moderate heat until almost tender, stirring occasionally, about 4 to 5 minutes. The beans will smoke and sputter. Stir in half the garlic, cover, and cook for 2 minutes more, stirring once, until crisp-tender. Toss with salt to taste. Remove to serving platter. Repeat with the remaining beans. Serve warm or at room temperature. (Beans may be refrigerated overnight and reheated in the microwave, if desired.) Makes 8 servings.

Recipes from Entertaining on the Run: Easy Menus for Faster Lives by Marlene Sorosky (William Morrow and Company, Incup, copyright 1994 by Marlene Sorosky).

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Red-Spangled Slaw with Dried Cranberries

Servings: 1 servings

Ingredients:

9 cub Thinly sliced green cabbage;(about 1 ½ pound)
3 cub Thinly sliced red cabbage
1 cub Dried cranberries
2 medium Tart apples; peeled, cored,and
; chopped into
; ½-inch cubes

DRESSING:
¾ cub Frozen margarita; mix,thawed
¼ cub Cider vinegar
¼ cub Vegetable oil
¾ teaspoon Celery seed
¾ teaspoon Salt; or to taste
Red cabbage leaves forgarnish; (optional)

Preparation:

In a medium bowl, toss together green and red cabbage, cranberries, and apple.

To make dressing:

In a small bowl, stir together margarita mix, vinegar, oil, celery seed, and salt. Pour over slaw and toss well. Cover and refrigerate for at least 2 hours for flavors to blend. (Slaw may be refrigerated overnight.)

Before serving:

Line a salad bowl with red cabbage leaves, if desired, and fill with slaw.
Makes 10 to 12 servings. Faster: Purchase presliced cabbage or coleslaw mix from the supermarket produce section or refrigerator case. A 16-ounce package yields about 10 cups.

Recipes from Entertaining on the Run: Easy Menus for Faster Lives by Marlene Sorosky (William Morrow and Company, Incup, copyright 1994 by Marlene Sorosky).

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Red-Wine Marinated Fried Chicken with Onions

Servings: 1 servings

Ingredients:

FOR THE MARINADE:
1 cub Dry red wine
½ cub Red-wine vinegar
3 Garlic cloves; minced andmashed
; to a paste with a
pinch of salt
1 tablespoon Dijon-style mustard
8 Chicken thigh or drumsticks;(about 2 pounds)
1 large Egg
1 cub All-purpose flour
1 teaspoon Salt
½ teaspoon Dried thyme; crumbled
Vegetable oil for frying thechicken
2 large Onions; sliced thin

Preparation:

Make the marinade:

In a large shallow dish whisk together the wine, the vinegar, the garlic paste, the mustard, and pepper to taste.

Arrange the chicken, pricked in several places with a fork, in one layer in the dish, let it marinate, covered and chilled, turning it once, for at least 3 hours or, preferably, overnight. and drain it, reserving ½ cup of the marinade and discarding the rest.

In a shallow dish whisk together the egg and the reserved marinade. In another shallow dish stir together the flour, the salt, the thyme, and pepper to taste. Dip the chicken in the egg mixture, letting the excess drip off, and dredge it twice in the flour mixture to make a thick coating, shaking off the excess each time. Reserve the remaining flour mixture. Let the chicken stand in one layer on a wire rack for 15 minutes.

In a large skillet, preferably cast-iron, heat 1 inch of the oil to 375F.
and in it fry half the chicken for 1 minute on each side. Reduce the heat to moderate so that the temperature of the oil is reduced to 300F., fry the chicken, uncovered, for 20 to 25 minutes, or until it is cooked through, and transfer it with tongs to paper towels to drain. Keep the chicken warm while frying the remaining chicken in the same manner. Dredge the onions in the reserved flour mixture, shaking off the excess, and in the skillet fry them in 375F. oil, turning them carefully, for 5 minutes, or until they are lightly golden. Transfer the onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. Mound the onions in the middle of a large platter and arrange the chicken around them.

Serves 4 to 8.

Gourmet June 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Wine-Braised Duck Legs with Roasted Pears And Onions Pt1

Servings: 1 servings

Ingredients:

4 large Duck legs*; (about 2 ¾pounds
; total, cut from two
; 5 ½- to 6-pound
; ducks)
A; (750-ml.) bottle
; light fruity red
; wine such as Pinot
; Noir (about 3 ¼
; cups)
A bouquet garni of 10lightly crushed; 3 wholecloves, a
; juniper berries**, 4- by 1inch strip
; orange zest, and 1
; bay leaf tied
; together in a
; cheesecloth bag
1 tablespoon Vegetable oil
1 large Carrot; cut into ¼-inch
; dice
1 large Celery rib; cut into¼-inch
; dice
1 large Onion; cut ¼-inch dice
2 large Fresh parsley sprigs plus 1tablespoon
; minced fresh parsleyleaves

FOR ROASTED PEARS AND ONIONS:
3 medium Onions; halved or quartered
2 Ripe Bosc pears
2 tablespoon Unsalted butter
1 tablespoon Fresh lemon juice
2 teaspoon Honey
¼ teaspoon Salt
A beurre manie made byrubbing together 2
; tablespoons softenedunsalted butter
; and 2 tablespoonsall-purpose flour
Garnish: parsley sprigs

Preparation:

*available at some butcher shops

**available in spice section of supermarkets

Trim excess fat from duck legs, reserving fat for the sauteed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.

Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.

Pour off all but about 2 tablespoons fat from kettle and saute vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 ½ hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.

Make roasted pears and onions during last hour of duck braising:

Preheat oven to 400F.

In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.

Transfer duck legs to a warm plate and keep warm, covered with foil.
Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manie, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.

Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

Serves 4.

continued in part 2

Red-Wine-Braised Duck Legs with Roasted Pears And Onions Pt2

Servings: 1 servings

Ingredients:

See part 1

Preparation:

Gourmet November 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Red-Wine-Poached Figs with Vanilla Ice Cream

Servings: 1 servings

Ingredients:

1 ½ cub Dry red wine
2 tablespoon Honey
1 tablespoon Sugar
1 Cinnamon stick
2 Whole cloves
6 Dried Calimyrna figs; (about¼ pound),
; halved lengthwise
Accompaniment: vanilla icecream

Preparation:

In a 1 ½-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.

Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about ¼ cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.

Serve fig mixture spooned over ice cream.

Serves 2.

Gourmet November 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Reese Cookies

Servings: 1 servings

Ingredients:

1 Box powdered sugar
1 Egg
1 cub Melted butter
1 cub Peanut butter
1 cub Finely crushed grahamcrackers
1 6 ounce pack chocolate chips
2 ounce Bittersweet chocolate;(optional)

Preparation:

Mix first 5 ingredients. Pat into jelly roll pan (15.5" x 10.5" x 1"). Melt chocolate in double boiler. Pour on top. Place in refrigerator for about 30 minutes. Cut into squares (or bars) and return to refrigerator.

Also good frozen.

Recipe by: Pat Timpanaro <pat@PHARLAP.COM>

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Reese's Baby Croquembouche

Servings: 1 servings

Ingredients:

6 Conical drinking cups;(4-ounce)
1 Box Cocoa Puff Cereal
1 pound And 4 ounces high qualitysemi-sweet; melted
; chocolate
6 Disks of sponge cake; cutthe same size
; as the inside of
; the chocolate cups,
; ½-inch thick
½ cub Simple syrup mixed with ¼cup Rum
4 ounce High-quality whitechocolate; melted
¼ cub Peanut butter
2 cub Whipped heavy cream
Acetate film

Preparation:

In a mixing bowl, measure 6 conical cups of Cocoa Puff Cereal. Add 4 ounces of melted chocolate. Mix well. Fill up each cone with the mixture. Let cool in the refrigerator until set. Remove from the refrigerator.

To make the cup, use acetate film. Cut a 3 by 3-inch square. Form a 2 ½-inch diameter ring, 1-inch tall and secure it with a Post Flag for easier removal. Brush the square base with chocolate. Place the ring on the square and let it set. Brush the inside with chocolate, let set and add a second layer of chcocolate. Fill each chocolate cup with a sponge cake disk oversoaked with the Rum syrup. Mix French Vanilla chocolate, peanut butter and whipped cream together and fill up the cup. Level the top using the spatula. Remove the acetate. Remove the paper cup from the puff cone and set the cone on top of the chocolate cup.

Converted by MC_Buster.

Per serving: 382 Calories (kcal); 33g Total Fat; (72% calories from fat); 16g Protein; 12g Carbohydrate; 0mg Cholesterol; 301mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9317

Converted by MM_Buster v2.0n.

Refresco De Mango

Servings: 4 servings

Ingredients:

4 cub Cubed ripe mango
3 cub Water
¼ cub Sugar; or to taste
Juice of 1 lemon
Lime wedges; for garnish

Preparation:

In a blender, combine the mango and water and blend at high speed until smooth. If you prefer a thinner consistency, add more water, and add sugar and lemon juice to taste. Blend again and serve in tall glasses over ice with a wedge of lime. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6192 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Refreshing Sundae

Servings: 1 servings

Ingredients:

3 Scoops basic vanillaicecream
1 Bottle soda chilled
½ teaspoon Falooda seeds
2 tablespoon Rose; khus, or other
; syrup
1 Canned cherry to top
1 Thin slice sweet lime

Preparation:

Soak seeds in 3-4 tablespoon water. Allow to fluffy well.

Use a long conical glass.

Pour syrup at bottom, add 1 scoop icecream.

Beat well till smooth. Add remaining scoops.

Add seeds & pour soda gently onto icecream.

Allow to froth till brim. Top scoop with cherry.

Slit lime along radius. Insert into wall of glass for decoration.

Serve instantly, with remaining soda in bottle if desired to be added.

Making time: 15 minutes (excluding time for making icecream)

Makes: 1 large helping

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Refried Bean And Hot Pepper Jack Quesadillas with Pickled On

Servings: 1 servings

Ingredients:

4 tablespoon Olive oil
1 medium Onion; chopped
¾ teaspoon Ground cumin
1 cub Canned pinto beans; rinsedand drained
¼ cub Water
4 Flour tortillas; (6 to7-inch)
1 cub Coarsely grated MontereyJack cheese with
; hot peppers
Pickled onion; recipefollows
8 Fresh coriander sprigs

PICKLED ONION:
½ medium Red onion; cut into ¼-inch
; wedges
½ cub Cider vinegar
1 teaspoon Pickling spices
½ teaspoon Salt

Preparation:

In heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute chopped onion with salt to taste until softened and golden. Add cumin and cook, stirring, 1 minute. Add beans and water and cook, stirring and mashing, until beans and coarsely mashed, about 5 minutes. Season bean mixture with salt and pepper.

Put 2 tortillas on a baking sheet and brush with some remaining oil. Turn tortillas over and top each with half of bean mixture and 1/3 cup Monterey Jack, spreading evenly. Cover with remaining 2 tortillas and brush tops of quesadillas with remaining oil.

In a large saute pan, over medium heat, cook quesadillas until golden brown on each side. When complete top the quesadillas with the remaining bit of cheese. Transfer quesadillas to a cutting board and cut into wedges.

Top wedges with pickled onion and coriander sprigs.

PICKLED ONION:

In a small saucepan simmer ingredients for 2 minutes and transfer to a bowl. Chill onion, covered.

Converted by MC_Buster.

Per serving: 1695 Calories (kcal); 76g Total Fat; (39% calories from fat); 38g Protein; 219g Carbohydrate; 0mg Cholesterol; 3452mg Sodium Food Exchanges: 13 Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; 15 Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0013

Converted by MM_Buster v2.0n.

Refried Pinto Beans

Servings: 4 servings

Ingredients:

2 quart Water
2 cub Pinto beans; washed, pickedover
2/3 cub Lard; or
cup ea unsalted butterand olive oil)
1 large Onion; diced
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper

Preparation:

Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 ½ hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.
Heat the lard or other fat in a medium saucepan over medium-high heat.
Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately.
Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-21-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Refried White Beans

Servings: 1 servings

Ingredients:

2 teaspoon VEGETABLE OIL
½ cub FINELY CHOPPED CARROT
1 cub CHOPPED GREEN ONIONS
3 large GARLIC CLOVES; MINCED
1 ½ teaspoon GROUND CUMIN
2 can (15 OZ) CANNELLINI BEANS OROTHER WHITE BEANS;UNDRAINED (I USE NAVY BEANSW/BACON)
¼ cub CHOPPED FRESH CILANTRO

Preparation:

HEAT OIL IN A LARGE NONSTICK SKILLET (BE SURE TO USE NONSTICK!) OVER MEDIUM HIGH HEAT. ADD CARROT; SAUTE 5 MINUTES. ADD ONIONS AND GARLIC; SAUTE 2 MINUTES OR UNTIL TENDER. STIR IN CUMIN AND BEANS; PARTIALLY MASH MIXTURE WITH A POTATO MASHER. COOK 10 MINUTES OR UNTIL THICK, STIRRING FREQUENTLY.
STIR IN CILANTRO. YIELD: 2 ½ CUPS

MAKES GREAT SIDE DISH WITH MEX FOOD OR USE IN BURRITOS OR AS DIP FOR CHIPS.

THEY ALSO ARE GREAT IN THE FOLLOWING RECIPE:

CHICKEN-AND-RAJAS ENCHILADAS

Posted to CHILE-HEADS DIGEST by Deb deForest <deforest@selec.net> on Sep 27, 1999, converted by MM_Buster v2.0l.

Refrigerated Fruit Salad

Servings: 12 Servings

Ingredients:

1 can peach piefilling
1 can pineapplechunks in unsweetened juicedrained
1 can mandarin orangesegments, drained
1 cub Seedless red grapes, halved,or 1 cup fresh blueberries
1 cub Miniature marshmallows
2 Bananas, sliced

Preparation:

In large bowl, combine all ingredients; mix well. Cover; refrigerate at least 4 hours or overnight. Yield: 12 ( ½ cup) servings.

(CAMPING TIP): This recipe will hold up well for serveral days in the cooler. Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Pillsbury Grilling, Picnics & Camping

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17, 1999

Refrigerator Bran Muffins

Servings: 6 Dozen

Ingredients:

2 ½ teaspoon Baking soda water; boiling
½ cub Margarine
1 cub Sugar
2 Eggs
2 cub Kellogg's all bran cereal
1 cub 40% bran flakes cereal
2 ½ cub Flour
2 cub Buttermilk

Preparation:

Dissolve baking soda in boiling water. Set aside to cool. Cream

butter and sugar. Beat in eggs. Add cereals, flour, and buttermilk

and mix by hand. Stir in soda water. Batter can be kept in the frig

for up to 6 weeks. Bake in muffin pans for 30 mins. in 375~ oven. Note - do not use the batter for at least 24 hrs. or it won't be

softened and blended. And never stir the after the first mixing -

just scoop and use. Source: TPA Trib, 8/17/95

From: Date:

Posted to MM-Recipes Digest V4 #10 by THEHOGUES@t-online.de (John Hogue) on Mar 23, 1999

Refrigerator Clean-Out Veggie Dish

Servings: 1 servings

Ingredients:

2 medium Leaves of chard; shredded
1 Whole yellow onion; sliced &diced
½ pound Mushrooms; chopped
2 Zucchini
1 Rip tomato
1 Yellow bell pepper; chopped
1 Scallion; chopped
½ cub Snow peas
2 Garlic cloves
¼ cub Salad oil
Salt & pepper to taste
Sage to taste
½ cub Cottage cheese
Paprika to taste

Preparation:

Add the leaves of chard to heavy skillet with hot oil. Add onion, mushrooms, zucchini, tomato, bell pepper, scallion, snow peas & garlic.
Sprinkle with salt, pepper & sage. Simmer until ready to serve. To serve, top with cottage cheese & paprika.

Approximately 8 minutes.

Per serving (excluding unknown items): 794 Calories; 59g Fat (63% calories from fat); 29g Protein; 47g Carbohydrate; 9mg Cholesterol; 663mg Sodium

By Patty <designwest@ameritech.net> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2085

Converted by MM_Buster v2.0l.

Refrigerator Vegetable Slaw

Servings: 1 servings

Ingredients:

1 Head green cabbage; shredded
1 large Green pepper; diced
1 ¾ cub Mayonnaise
¾ cub White vinegar
2 cub Diced onions
1 large Carrot; shredded
¾ cub Sugar

Preparation:

Combine vegetables in a large bowl. Combine remaining ingredients and pour over vegetables. Toss to mix well. Refrigerate at least overnight before serving. Yield: 2 quarts.

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Converted by MM_Buster v2.0l.

Refritos

Servings: 1 servings

Ingredients:

6 ounce Pinto beans; soakedovernight
1 tablespoon Olive oil; (1 to 2)
1 large Onion; finely chopped
2 Cloves garlic; crushed
½ teaspoon Salt
¼ teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Garam masala
½ Green pepper; very finelychopped
1 Green chilli; de-seeded and
; finely chopped
Freshly ground black pepper
1 Lemon; juice of

Preparation:

1. Boil the beans until tender (approximately 1 ½-2 hours), remove from heat, drain well and leave to cool slightly.

2. Heat the oil, add the onion, garlic and salt and fry gently.

3. Add spices and cook for a further 2 minutes.

4. Add pepper and chilli and cook for 4-5 minutes.

5. Mash the cooked beans, add to the spice mixture and cook for a further 1-2 minutes.

6. Serve seasoned with black pepper and lemon juice. Use the refritos to fill prepared tortillas.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Reggie's Beans And Tomatoes

Servings: 3 servings

Ingredients:

14 ½ ounce Cannellini Beans; Drained,Rinsed
2 Tomatoes; Cut In Pieces
Salt And Pepper; To Taste
Herbs Of Your Choice;Optional

Preparation:

Mix together in bowl, add salt and pepper as desired and any herbs you enjoy. Toss and serve at room temp.

Quick and easy!! Very tasty too.

Entered into MasterCook and created for you by Reggie Dwork <reggie@reggie.com>

NOTES : Cal 472 Total Fat 1.4g Sat Fat 0.3g Carb 86.1g Fib 21.6g Pro 32.6g Sod 29mg CFF 2.6%

Recipe by: Reggie Dwork <reggie@reggie.com>

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 24, 1999, converted by MM_Buster v2.0l.

Reggie's Pasta And Cabbage Soup

Servings: 4 servings

Ingredients:

1 ½ cub Diagonally Sliced Carrots
½ cub Diced Onions
6 cub Rough Chopped Cabbage
1 medium Tomato; Rough Chopped
4 cub Nonfat Beef Broth; Note 1
¼ teaspoon Allspice; Heaping
½ pound Pasta Shells; Note 2
Salt; To Taste

Preparation:

Note 1: I actually used nonfat vegetarian beef broth that I get from Whole Foods Market in the bulk bin. It is a powder and very flavorful. Note 2:
Use any pasta that will hold it's shape ... penne would be another good choice

Cook pasta al dente then drain and rinse under cool running water to stop the cooking action.

While the pasta cooks, in a 4 - 6 qt pot bring the beef broth to a boil.
When it boils lower the heat and add the carrots, diced onions, cabbage and allspice. Cook on med-low for about 12 - 15 min or until the veggies are firm-tender. When they reach that point add in the pasta and continue to cook for an additional 5 min. Serve hot. Season with salt at the table.

Serves 4

Prep Time: about 15 min Cooking Time: about 20 - 25 min

This was very good and quite filling.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 273.9 Total Fat 1.2g Sat Fat 0.2g Carb 54.6g Fib 3.1g Pro 20.1g Sod 626mg CFF 3.6%

Recipe by: Reggie Dwork <reggie@reggie.com>

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 19, 1999, converted by MM_Buster v2.0l.

Reggie's Portobello And Leek Wrap

Servings: 3 servings

Ingredients:

5 large Portobello Mushrooms; SlicedAbout ½" Wide Lengthwise
1 tablespoon Canola Oil; Divided
Salt; As Needed
3 Leeks; Slice Lengthwise VeryThin
Salsa; As Desired
1 ¼ cub Cooked Sticky Rice
6 Nonfat Flour Tortillas
Chopped Tomatoes; As Desired

Preparation:

Saute sliced Portobello's in a nonstick skillet with as little oil as necessary; salt them lightly. When they are cooked remove from skillet and set aside, keep warm.

Saute the leeks in small amount of oil till done. Return the Portobello's to the pan with the leeks. Toss together and cook an additional few minutes till heated thru.

We had left over sticky rice so we reheated it in a nonstick skillet with about 3 Tbsp water. Set aside and keep warm.

Serve with salsa, sticky rice, chopped tomatoes on side to add as preferred.

This was very good. One could add sauteed shredded carrots and/or zucchini and it probably would add to the flavor. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 310.9 Total Fat 5.1g Sat Fat 0.4g Carb 58.9g Fib 13.7g Pro 7.7g Sod 374mg CFF 14.6%

Recipe by: Reggie Dwork <reggie@reggie.com>

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 22, 1999, converted by MM_Buster v2.0l.

Reggie's Special Mashed Potatoes

Servings: 4 servings

Ingredients:

4 Potatoes
1 Shallot; Diced
1 Clove Garlic; Minced
¼ teaspoon Dried Rosemary; Chopped
1 tablespoon I Can't Believe It's NotButter - Light; Or
Light Margarine
2 teaspoon Olive Oil
¼ cub Nonfat Milk
Salt And Pepper; To Taste

Preparation:

Cut and rinse the potatoes (I left the skin on them). Boil them in enough salted water till they are fork tender.

Saute the shallot in the olive oil for 1 - 2 minutes add in the minced garlic and saute for another couple of minutes until lightly browned. Add in the rosemary (I ran the rosemary thru an electric coffee mill to mince it finely). Saute another 30 seconds.

Drain potatoes and return to same pot to keep warm while you mash them. Add in enough margarine and milk to make the potatoes to your favorite consistency (I like them with some lumps). Add the shallot mixture, mix well.

This tasted very good!! Quick and easy and a change from plain ol' mashed potatoes.

Entered into MasterCook, created and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 109 Total Fat 3.6g Sat Fat 0.6g Carb 17g Fib 1.4g Pro 2.4g Sod 36mg CFF 29.3%

Recipe by: Reggie Dwork <reggie@reggie.com>

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 25, 1999, converted by MM_Buster v2.0l.

Regional Italian - Eggplant Rolls

Servings: 1 servings

Ingredients:

6 Egg plants - slice off 1section of skin; then slice
; first, lengthwise in ¼"
; thick slices.
500 g Mozzarella - cut into largebite sized
; chunks
1 cub Basil - roughly torn
Parmesan - grated
Salt
Frying oil
Sauce
500 g Canned tomatoes - choppedroughly
Olive oil
1 Clove garlic
1 Handful basil
1 pinch Salt

Preparation:

Sauce method:

To make sauce - brown garlic in oil, add canned tomatoes, simmer for 20 minutes then add basil and salt.

Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze dry. Fry in oil until golden, drain on absorbent paper. Wrap eggplant slices around a little basil and a piece of mozzarella.

Place rolls in a baking dish. Cover the eggplant rolls with sauce and grated parmesan and bake at 170øC for 20 minutes.

Converted by MC_Buster.

Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Reindeer Nibbles

Servings: 8 Cups

Ingredients:

2/3 cub Creamy peanut butter
2/3 cub Honey
½ teaspoon Ground cinnamon
1 teaspoon Vanilla
4 cub Regular oats; uncooked
1 cub Unsalted peanuts
1 ½ cub Raisins

Preparation:

Combine first 3 ingredients in a small saucepan. Cook over medium heat until well heated; do not boil. Stir in vanilla. Spread oats in a lightly greased 15x10" jelly-roll pan. Pour peanut butter mixture over oats; stir to coat evenly. Bake at 300~ for 35 minutes, stirring occasionally. Stir in peanuts; Turn oven off; cool in oven 1-½ hours with doors closed, stirring occasionally. Remove from oven; add raisins.

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 13, 1999

Relaxing Bath Salts

Servings: 1 servings

Ingredients:

½ cub Table salt
1 tablespoon Baking soda
1 tablespoon Borax
⅛ teaspoon Lavender essential oil
⅛ teaspoon Geranium essential oil

Preparation:

Mix dry ingredients together, then add essential oils. You can mix in a bowl or put salt in a plastic, self-sealing bag, add essential oils, then tightly seal the bag. Toss bag around to distribute oils. Use about ¼ cup per bath. |

Recipe by: December 1996 Vegetarian Times

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Remoulade Sauce - White - for Seafood

Servings: 2 Cups

Ingredients:

1 cub Mayonnaise
½ cub Salad oil
2 tablespoon Dry mustard
1 tablespoon Green onion; chopped
1 tablespoon Celery; chopped
1 tablespoon Parsley; chopped
1 tablespoon Horseradish (or more)
2 tablespoon Tarragon vinegar
2 tablespoon Tomato catsup
2 tablespoon Paprika
½ teaspoon Salt
½ teaspoon Worcestershire sauce
3 dash Hot sauce

Preparation:

Combine all ingredients in blender. Blend until smooth. Taste and add seasonings if need be.

Chill thoroughly.

Serve with peeled cooked shrimp on a bed of lettuce.

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++

Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb 01, 99

Rendang

Servings: 4 servings

Ingredients:

3 tablespoon Cooking oil
2 Onions - sliced
2 Cloves garlic - peeled andcrushed
5 piece fresh
; root ginger -
; peeled and finely
; chopped
2 tablespoon Schwartz Hot Thai CurryBlend
1 teaspoon Schwartz Ground Lemon Grass
100 g Dessicated coconut; (4oz)
450 g Rump steak - cut into thinstrips; (1lb)
100 g Creamed coconut and 300ml;(½ pint) hot water
; blended together
; (4oz)
1 teaspoon Salt

Preparation:

Heat the oil and fry the onion, garlic, ginger, Curry Blend and Lemon Grass for 3-4 minutes. Add the desiccated coconut and fry for a further minute.
Add the steak and fry until the redness has disappeared. Add the coconut milk and salt and stir thoroughly. Simmer, uncovered, for 40 minutes or until the liquid has evaporated and the curry is very dry. Stir occasionally.

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Converted by MM_Buster v2.0l.

Rendezvous of Turbot, Scallops And Scampi

Servings: 4 servings

Ingredients:

12 Fresh scallops; (12 to 16)
12 Scampi tails; (12 to 16)
2 pound Fresh turbot
2 pint Lobster bisque
2 ounce Clarified butter
4 tablespoon Brandy
½ Cucumber cut into smallbarrels
½ pint Double cream
Seasoning
8 ounce Basmati rice
2 ounce Wild rice
Chives

Preparation:

Heat the butter in a hot frying pan. Quickly flash-fry the fish and season with salt and pepper. Remove the fish and place in a separate dish.

Discard excess butter from the pan and pour in the lobster bisque. Bring to the boil and add the cream and brandy. Simmer for 2 minutes and add the cucumber barrels and replace the fish. Simmer for a further 2 minutes.

Cook the basmati rice and wild rice mixed together.

Arrange the fish around an island of rice with fresh chives snipped over.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Renee's Sprouted Wild Rice Salad

Servings: 6 servings

Ingredients:

2 ½ cub Uncooked wild rice
1 cub Diced red bell pepper
1 cub Fresh corn kernels
2/3 cub Chopped green onion
1 cub Diced avocado
OR 3 Tbs. Organiccold-pressed olive oil
4 tablespoon Minced fresh parsley orcilantro
3 tablespoon Maple syrup
½ cub Fresh lemon juice
3 tablespoon Bragg Liquid Aminos
Mixed greens; (optional)
6 SERVINGS DAIRY-FREE

Preparation:

This one-dish meal is a blend of nutty-tasting sprouted wild rice, fresh corn kernels and sweet bell pepper.

Soak rice in filtered water to cover 8 hours or overnight. Drain and rinse.
Stand at 45-degree angle in a screen- or mesh-covered large jar. Do not let rice cover mouth of jar. Rinse mornings and evenings for 3 days or until grain has split and is soft.

In large bowl, combine sprouted rice, bell pepper, corn, green onion, avocado and herbs. Toss to mix.

In small bowl, mix maple syrup, lemon juice and liquid aminos until well blended. Add to rice mixture and toss to coat. Cover and let stand for flavors to develop, 1 to 2 hours. Serve over mixed greens if desired.

PER SERVING: 344 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 65G CARB.; 0 CHOL.; 344MG SOD.; 7G FIBER.

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By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 43

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Reshmi Kebab

Servings: 1 servings

Ingredients:

50 g Cashew nuts or pieces
700 g Boned and skinned chickenbreasts; roughly chopped
15 ml Garlic paste
15 ml Ginger paste
15 ml Ground cumin
5 ml Ground fennel
7 ½ ml Balti Garam Masala
2 ½ ml Chilli powder
1 Fresh green chillies; seededand roughly
; chopped, up to 2
25 g Coriander leaves; includingthe
; tender stalks,
; roughly chopped
30 ml Sunflower or corn oil
1 large Egg
5 ml Salt or to taste
1 small Onion; roughly chopped
40 g Butter; melted

Preparation:

Put the cashews in the food processor and process until they have a coarse finish. Add all the remaining ingredients, except the butter, and blend until smooth. Transfer the mixture to a large bowl or empty ice cream tub, cover and chill in the refrigerator for 1-2 hours or overnight.

Pre-heat the oven to 200C/ 400F/gas 6) . Line a baking sheet with foil and brush it with oil. Have skewers ready.

Lightly grease the palms of your hands and fingers (this will stop the mixture sticking to your hands) and divide the chicken mixture into 12 equal portions. Mould each portion on to a skewer and make a sausage shape by gently patting and stretching it to about 15cm in length. Grease your hands frequently while shaping the kebabs. Place the skewers on the prepared baking sheet.

Cook the kebabs on the top of the oven for 5 minutes then baste generously with the melted butter. Turn them over and cook for 3-4 minutes, then baste again and cook for 2-3 minutes, If you need to cook them in batches keep the cooked ones hot by wrapping them in foil. Serve hot.

Variation: Traditionally kebabs are skewered because they are cooked in the tandoor and the skewers make it easier to handle them. It is not essential for a domestic oven and if you find it difficult to mould them on to the skewers simply make the mixture into sausage shapes and place them on the baking sheet.

Serve as a starter with any chutney or raita, cucumber slices and raw onion rings. They can also be cut into pieces and served as a side dish or with drinks.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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Resurrection Story Cookies

Servings: 1 Batch

Ingredients:

1 cub Whole pecans
1 teaspoon Vinegar
3 Egg whites
pinch Salt
1 cub Sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preparation:

Preheat oven to 300 degrees F. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested he was beaten by the Roman soldiers.
Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus'followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing.

Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps.
34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Resurrection morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection day Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9. HE HAS RISEN!

_\,,/ Pat
Smile God Loves You

From: Zookeeper

Posted to MM-Recipes Digest V4 #10 by maintech@ne.infi.net on Mar 29, 99

Reuban Sandwich Spread

Servings: 4 Servings

Ingredients:

3 package Buddig corned beef
16 ounce Miracle Whip
2 cub Shredded Swiss cheese
14 ounce Can sauerkraut -- drained
1 teaspoon Onion flakes

Preparation:

Squeeze juice from sauerkraut, reserve a sm amount. Add rest of ingredients and mix well. Add reserved juice if mixture is too thick. Bake 20 to 30 minutes in 325 degree oven. Serve on rye rounds or party slices.

Posted to MM-Recipes Digest V4 #10 by jlewis@email.bigsky.net on Mar 20, 1999

Reuben Sandwich

Servings: 4 servings

Ingredients:

1 can Sauerkraut -; (8 oz)
1 cub Grated Swiss cheese
¼ cub Russian dressing
8 slice Rye bread
3 tablespoon Butter or margarine
1 can Spam luncheon meat; (12 oz)

Preparation:

Rinse sauerkraut; drain well. Combine with cheese and Russian dressing; mix well. Spread each bread slice on one side with butter. Cut Spam into 8 slices.

Spread half of sauerkraut mixture on unbuttered side of 4 bread slices; top each with 2 slices Spam. Cover with remaining sauerkraut mixture. Top with remaining rye bread, butter-side up.

Grill slowly in skillet or griddle until cheese melts and sandwiches are browned on both sides.

This recipe yields 4 servings.

Source: "Official Spam website at http://www.spam.com" S(Formatted for MC5): "10-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

Per serving: 242 Calories (kcal); 11g Total Fat; (39% calories from fat); 6g Protein; 31g Carbohydrate; 23mg Cholesterol; 510mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: n/a

Converted by MM_Buster v2.0n.

Reuben Sandwich

Servings: 1 servings

Ingredients:

2 Pieces Jewish Corn Rye;thinly sliced
½ pound Corned beef
¼ pound Swiss cheese
4 ounce Sauerkraut; rinsed, drained
4 ounce Russian Dressing; see * Note

Preparation:

* Note: See the "Russian Dressing" recipe which is included in this collection.

Place ½ of corned beef and ½ of cheese on bread and repeat another layer. Steam until corned beef is hot and cheese is melted. Layer beef, cheese, sauerkraut, Russian Dressing and repeat. Top with bread.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G22 broadcast 01-07-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

03-28-1998

Suggested Wine: Suggested drink: Paulaner Heffeweissen

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Reuben Sandwich

Servings: 1 servings

Ingredients:

REUBEN SANDWICH
Russian dressing; (recipefollows)
2 Pieces Jewish Corn Rye;thinly sliced
6 ounce Corned beef
3 ounce Swiss cheese
½ cub Sauerkraut; rinsed anddrained

RUSSIAN DRESSING:
½ cub Mayonnaise
½ cub Chili sauce
1 tablespoon Drained horseradish
1 tablespoon Pickles; sweet and sour,
; chopped
1 teaspoon Fresh lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Make the Russian Dressing (recipe follows).If the bread is not fresh. put the bread slices in a steamer until they soften. On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted. Heat the drained sauerkraut in a saucepan. Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread.

RUSSIAN DRESSING:

In a medium bowl combine all ingredients until blended.

Converted by MC_Buster.

NOTES : Recipes Courtesy of David Rosengarten, author of Taste

Recipe by: IN FOOD TODAY SHOW #INC099

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Reuben Sandwiches

Servings: 4 servings

Ingredients:

8 slice Dark Rye or PumpernickelBread
1/3 cub Thousand Island SaladDressing
8 slice Cooked Corned Beef; up to 12
1 can Sauerkraut; drained
8 slice Swiss Cheese; (up to 12)
½ cub Margarine or Butter

Preparation:

Spread a layer of Thousand Island Dressing on the inside of each bread slice. Place 2 or 3 slices of corned beef on each of 4 slices of the bread.
Top the corned beef with 2 or 3 tablespoons of sauerkraut and 2 or 3 cheese slices. Top with the remaining pieces of bread.

Spread the butter or margarine on the outside of the bread slices. Warm a heavy skillet to moderate heat and slowly warm the Reuben Sandwiches through, making sure to turn occasionally. Dinner should be ready in about 20 minutes. Perfect with potato salad or coleslaw.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jul 5, 1999, converted by MM_Buster v2.0l.

Reuben Sandwiches

Servings: 4 Servings

Ingredients:

2 ¼ cub Drained sauerkraut
¼ cub Chopped sweet onions
3 tablespoon Chopped parsley
Cream Russian dressing
¾ pound Sliced beef corned
¾ pound Sliced Swiss cheese
16 Slices rye bread
Butter or marg. -- softened

Preparation:

Combine sauerkraut, onion and parsley; toss until well mixed. Spread Russian dressing on each slice of bread. Top 8 slices of bread with corned beef, cheese and sauerkraut; top with remaining bread. Lightly butter both sides of sandwiches. Grill slowly until cheese melts and bread browns. To make creamy Russian dressing blend ½ c mayonnaise with ¼ c chili sauce. Good!

Posted to MM-Recipes Digest V4 #10 by jlewis@email.bigsky.net on Mar 20, 1999

Reuben Soup

Servings: 6 servings

Ingredients:

½ cub Chopped onion
½ cub Sliced celery
2 tablespoon Butter or margarine
1 cub Chicken broth
1 cub Beef broth
½ teaspoon Baking soda
2 tablespoon Cornstarch
2 tablespoon Water
¾ cub Sauerkraut; rinsed and drain
2 cub Light cream
2 cub Chopped cooked corned beef
1 cub Swiss cheese; shredded
Salt and pepper to taste
Rye croutons; optional

Preparation:

"When we're lucky, this soup is served in the staff cafeteria at school.
The cooks have served it for years and it remains a special favorite." - Mary Lindell In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream and corned beef; simmer for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons, if desired. Serves: 6 (1 ½ quarts) From: "Taste of Home"Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy

Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998.

Converted by MM_Buster v2.0l.

Reuben Wrap

Servings: 1 servings

Ingredients:

2 Lavash rectangles
2 ½ tablespoon Grainy mustard
1 pound Sliced pastrami
1 cub Coleslaw; (about 6 ounces)
½ pound Swiss cheese

Preparation:

To assemble: With a short end of a lavash facing you, spread about 2 slightly rounded teaspoons of the mustard over the entire lavash. Cover with a quarter of the pastrami, followed by the Swiss cheese and a quarter of the coleslaw, and roll the wrap away from you. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once, assembly ~ line style. Cut in half on the bias.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 971 Calories (kcal); 69g Total Fat; (62% calories from fat); 69g Protein; 25g Carbohydrate; 218mg Cholesterol; 1128mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9376

Converted by MM_Buster v2.0n.

Reverse Chocolate Chunk Cookies

Servings: 1 servings

Ingredients:

1 ¼ cub Sweet butter; at roomtemperature
1 tablespoon Sweet butter for butteringcookie sheets
¾ cub Brown sugar
1 ¼ cub Sugar
2 Eggs
1 ¾ cub All-purpose flour
1 ¼ cub Cocoa powder
2 teaspoon Baking soda
10 ounce Solid white chocolate
Broken into ¼" chunks =or8 ounces
; white chocolate chips

Preparation:

Makes 60 cookies

These rich brown cookies studded with chunks of white chocolate are a delicious, inside-out version of chocolate chip cookies. Since the cookie batter is brown to begin with, you won't be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cool, but should remain pliable rather than hard or crunchy.

P R E P A R A T I O N:

Preheat the oven to 350 degrees.

Lightly butter a cookie sheet, or alternatively, line the sheet with a strip of parchment paper. Set aside.

In a mixing bowl, mix together the flour, cocoa powder and baking soda. Set aside.

Using an electric mixer or a hand-held beater, cream the butter and sugars until the mixture is light and fluffy. Add the eggs and continue to beat until they are well-combined, about 1 minute. Mix in the flour, cocoa powder and baking soda mixture until well incorporated. Fold in the white chocolate chunks with a rubber spatula.

Filling a tablespoon, scoop out individual cookies from the batter and place in even rows on the cookie sheet, leaving 2 inches of space between each cookie.

Transfer the cookie sheet to the middle shelf of the oven, and bake for 8-10 minutes until the cookies are puffed and still to the touch. Remove the cookie sheet from the oven and allow cookies to cool and set for 5-7 minutes before carefully removing them with a spatula. If you have used a sheet of parchment paper, slide the entire sheet off the tray, and allow the cookies to cool for 5-7 minutes. Meanwhile, you may re-use the cookie sheet immediately for baking the next batch.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Revised Sugar-Free Tofu Mousse (Parve)

Servings: 1 servings

Ingredients:

12 ounce Silken tofu
9 tablespoon Cocoa powder; (unsweetened)
5 2/3 teaspoon Equal measure; ( 18 or 19packets)
1 teaspoon Vanilla; (I didn't havealmond extract)
1 ounce Bitter bakingchocolate-melted

Preparation:

Here's my latest incarnation of this mousse I have been working on since the summer. It is now based on the almond-tofu pie recipe of a few days ago. As this was based on cocoa powder and therefore included a sugar measure I was able to be more precise than a gazillion packets of sweetener. I also added some bitter chocolate to intensify and enrich the mixture. It was a great sucess when I served it this shabbat over segments of clementine oranges. As my tofu packet was 12 oz, rather than the pound called for in the pie recipe I adjusted the ingredients.

In a food processor or blender whap up the tofu until it is liquified and smooth. Add the coca powder, sweetener, vanilla and whap until well blended. Add Melted chocolate and whap some more. Taste and adjust flavors.
Chill and serve alone or over clementines or rasberries or whatever.

Makes about 6 servings with approximately 85-90 calories.

Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 25, 1998, converted by MM_Buster v2.0l.

Rhubarb And Apple Crumble

Servings: 1 servings

Ingredients:

3 Cooking apples
1 cub Water
1 bunch Rhubarb; (20 large stalks or
4 cub Chopped home grown rhubarb)
1 teaspoon Finely grated orange rind
½ cub Sugar

CRUMBLE TOPPING:
100 g Butter
½ cub Self raising flour
½ cub Lightly packed brown sugar
½ cub Rolled oats
¼ cub Desiccated coconut

Preparation:

Peel, quarter and core apples then cut into thick slices and put into a saucepan with water. Simmer, loosely covered for 10 minutes. Meanwhile, wash the red rhubarb stalks, then chop into 5 cm pieces. When apple is almost cooked, add rhubarb, orange rind and sugar. Return to the boil and simmer uncovered for about 3 to 5 minutes (try not to overcook, rhubarb should retain its shape if possible). Pour into a shallow ovenproof dish or alternatively divide between 6 individual ovenproof dishes.

To make the crumble, rub butter into flour then mix in brown sugar and then the rolled oats and coconut. Arrange the crumble over the top in little heaps. Bake in a moderate oven (180 deg C) for about 30 minutes. Serve warm with thick cream, vanilla or custard. Serves 6

Note: always discard the leaves of rhubarb, as they are mildly poisonous.

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Per serving: 1270 Calories (kcal); 84g Total Fat; (57% calories from fat); 8g Protein; 129g Carbohydrate; 219mg Cholesterol; 838mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 ½ Fat; 6 ½ Other Carbohydrates

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Rhubarb And Apple Pie with Walnut Crumb Topping

Servings: 8 servings

Ingredients:

7 tablespoon Butter
1 cub Sugar
1 cub Light brown sugar
Juice of one lemon
1 cub Flour; plus
1 tablespoon Flour
2 pound Fresh rhubarb; root endtrimmed,
And cut ¼" thick
2 pound McIntosh apples; cored,peeled,
And sliced ¼" thick
½ cub Calvados
1 pinch Nutmeg
1 teaspoon Cinnamon
1 cub Walnut pieces
1 Unbaked 10" deep-dish pieshell
8 Scoops Vanilla Bean IceCream

Preparation:

Preheat the oven to 350 degrees. In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, ½ cup of the brown sugar, lemon juice and 1 tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the apples and continue to saute for 3 minutes. Add the Calvados and carefully flame the apples. Saute for 1 minute. Season the with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. In a mixing bowl, combine the remaining butter, brown sugar, flour and walnut pieces. Using your hands, blend well, until the mixture resembles a crumb-like texture.
Pour the rhubarb and apple filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven. Let the pie cool before serving, about 10 minutes. Slice and serve warm with vanilla ice cream.
This recipe yields 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

06-03-1998

Recipe by: Emeril Lagasse

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Rhubarb And Coriander Crumble

Servings: 4 servings

Ingredients:

450 g Rhubarb - sliced; (1lb)
Grated rind and juice of 1orange
75 g Caster sugar; (3oz)
75 g Ground almonds; (3oz)
50 g Demerara sugar; (2oz)
1 tablespoon Schwartz Ground Coriander

Preparation:

Place the rhubarb, orange rind, juice and sugar in a large pan and simmer gently until tender. Meanwhile mix together the almonds, sugar and Ground Coriander. Place the rhubarb in 4 ramekin dishes and top with the almond mixture. Place the dishes under a hot grill until the topping is brown.
Watch carefully as this will only take a matter of minutes.

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Rhubarb And Dried Cherry Chutney

Servings: 1 servings

Ingredients:

2 pound Fresh rhubarb; both endstrimmed,
; peeled and cut into
; ½-inch pieces
3 tablespoon Sugar
½ cub Honey
½ cub Dried cherries
5 tablespoon Red wine vinegar
3 tablespoon Red wine
2 teaspoon Mustard seeds
2 teaspoon Kosher salt
1 pinch Cinnamon; allspice, cayenne
½ cub Minced red onion
¾ cub ½ inch slices of celery
2 teaspoon Orange zest
1 tablespoon Minced jalapeno pepper; (noseeds)
2 teaspoon Lime juice

Preparation:

Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
Let the rhubarb macerate and drain for ½ hour.

In a 10-inch skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.

Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender, but still have some texture to it.

Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve either at room temperature or chilled.

Yield: 4 cups

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Recipe by: CHEF DU JOUR SHOW #DJ9269 - MICHAEL ROMANO

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Rhubarb And Elderflower Tart

Servings: 4 servings

Ingredients:

PASTRY:
115 g Plain Flour
25 g Caster Sugar
15 g Icing Sugar
50 g Butter
1 Egg Yolk; (small)
2 tablespoon Iced Water

FRUIT FILLING:
500 g Rhubarb; (chopped)
5 tablespoon Elderflower Cordial
2 tablespoon Caster Sugar

CRUMBLE TOPPING:
100 g Plain Flour
50 g Oats
100 g Butter
75 g Caster Sugar

Preparation:

1. For the pastry, put the flour, caster sugar and icing sugar into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.

2. Beat the egg yolk with the water and add to the flour mixture. Mix and knead gently to form a soft dough.

3. Wrap in cling film and chill for 30 minutes. Roll out the pastry and use to line four 4 inch fluted tart tins.

4. Line with parchment, fill with baking beans and bake blind in a hot oven set at 190ºc / 375ºc / Gas Mark 5 for 15 - 20 minutes.

5. Allow the cases to cool. Put the rhubarb and cordial in a pan and heat gently, covered until the fruit is soft but still holding its shape.

6. Gently turn the fruit in the pan juices and taste for sweetness. If too tart for your taste, add the caster sugar. Let the fruit cool.

Crumble

7. Rub the butter into the flour until the mixture resembles rough breadcrumbs.

8. Stir in the oats and caster sugar.

9. Once again, turn the fruit in the pan juices and spoon into the pastry cases. Top with the crumble topping and return to the oven for 15 minutes.

10. Serve warm with cream, custard or ice cream.

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NOTES : Chef:Greg Robinson

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Rhubarb And Foie Gras

Servings: 4 servings

Ingredients:

1 ½ pound Rhubarb; chopped
1 cub Sugar
2 tablespoon Minced shallots
Juice of 2 lemons
2 cub White wine
8 slice Fois gras -; (2 oz ea)
=== GARNISH ===
1 Whole fresh chives
1 tablespoon Chopped chives

Preparation:

In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine.
Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

04-20-1998

Recipe by: Emeril Lagasse

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Rhubarb And Ginger Cake

Servings: 1 servings

Ingredients:

1 ½ pound Fresh rhubarb
4 ounce Butter
3 ounce Sugar plus extra forsprinkling
2 Free-range eggs
4 ounce Flour
1 teaspoon Ground ginger

FOR THE TOPPING:
3 ounce Butter
4 ounce Flour
2 ounce Sugar
Icing sugar to finish

Preparation:

1. Preheat the oven to 180øC/350øF/Gas mark 4. Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in / 2cm chunks.

2. Cream the butter and sugar together and when light and fluffy add the eggs one at a time heating well. Fold in the flour and the ground ginger.
Spoon the mixture into a greased and lined 8in tin. Cover with the prepared rhubarb and sprinkle with sugar.

3. Make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stirring in the sugar. Spoon over the rhubarb. Bake for ¾ hour until firm and springy to the touch. Allow to cool and dust with icing sugar before serving.

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Rhubarb And Ginger Crumble And Rhubarb Ice Cream

Servings: 1 servings

Ingredients:

CRUMBLE:
675 g Rhubarb
100 g Brown sugar
1 Piece stem ginger; preservedin syrup
; and grated
100 g Plain flour
¼ teaspoon Baking powder
40 g Unsalted butter

ICE CREAM:
1 pint Double cream
5 Egg yolks
4 ounce Caster sugar
1 pinch Stem ginger; grated
1 pound Rhubarb
1 pint Water
500 g Sugar
2 drop Vanilla essence
2 Pinches ground ginger

Preparation:

Chop the rhubarb into 1 inch pieces. Place in to a deep pan and add 50g of sugar and ginger. Cook gently for 10 to 12 minutes until tender, stirring occasionally. Put into a baking dish. Preheat the oven at 180C/350F/gas 4.

Sift flour and baking powder. Stir in the remaining 50g of sugar then rub in the butter until the mixture resembles breadcrumbs.

Put the crumble mixture on top of the fruit. Bake for 35 to 45 minutes until golden brown.

Ice cream:

Put the sugar, water, ginger and vanilla essence into a saucepan and dissolve over a gentle heat. When the sugar has dissolved bring the syrup up to boiling point and boil 'to the thread'. To test the sugar syrup dip your finger into cold water then into a teaspoon of the hot syrup which should form threads between your thumb and forefinger when they are drawn apart.

Cook the rhubarb in the sugar syrup until tender and then drain. Put the mixture through a sieve and put aside.

Whisk the eggs and sugar and add 2 drops of vanilla essence. Add a little boiled cream to the eggs and stir. Keep adding a little at a time until all the cream is incorporated. Place back into a saucepan and place on the heat. Stir until the cream thickens and coats the back of a spoon.

Add the rhubarb mixture with the custard mixture and place in a flat dish.

Put in the freezer for half an hour. Take out and blend to break up the crystals in the ice cream. Do this twice and then your ice cream will be ready.

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Rhubarb And Ginger Crunchy Fool

Servings: 4 servings

Ingredients:

1 500 g pack frozen rhubarb
50 g Caster sugar; (2oz)
1 teaspoon Ground ginger
1 400 gram car fresh custard
4 tablespoon Creme fraiche
8 Ginger biscuits; roughlycrumbled
1 Sprigs fresh mint todecorate

Preparation:

Place the rhubarb in a saucepan with the caster sugar and ground ginger.
Bring gently to the boil and simmer gently for 5 minutes, allow to cool.

Place the custard, creme fraiche, ginger biscuits and rhubarb in a large mixing bowl.

Gently mix together to give a slightly marbled appearance, do not over mix.

Transfer to dessert glasses and chill until required. (The biscuits will loose their crunch if chilled for too long).

Decorate with sprigs of mint before serivng.

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NOTES : Rhubarb and ginger are a perfect combination and combined with custard, creme fraiche and crunchy ginger biscuits makes for a delicious quick dessert.

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Rhubarb And Ginger Fool

Servings: 4 servings

Ingredients:

750 g Rhubarb; cut into 1cm ( ½
pieces (1
; ½lb)
75 g Soft brown sugar; (3oz)
Grated zest and juice of 1orange
1 Heaped teaspoon freshginger; grated
1 200 millilit Greek yogurt

TO DECORATE:
2 tablespoon Preserved ginger; finelychopped (2
To 3)

Preparation:

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Place the rhubarb in a shallow roasting tin, then sprinkle over the sugar, zest and juice of 1 orange and the ginger. Place in the oven and bake for 30-40 minutes. Allow to cool.

Put the rhubarb mixture into a blender along with the Greek yogurt and blend to a puree.

Transfer to suitable serving dishes and decorate with some preserved ginger and serve immediately.

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NOTES : A quick easily prepared dessert incorporating the flavours of rhubarb and ginger.Requires cooling time.

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Rhubarb And Ginger Sauce

Servings: 1 servings

Ingredients:

50 g Sugar; or to taste
200 g Rhubarb
50 g Butter
75 ml Orange juice
1 Cinnamon stick
75 ml Red wine
75 ml Chicken stock; (more robustthan
; fish stock)
1 teaspoon Sage; finely chopped
1 teaspoon Ginger; finely chopped

Preparation:

Peel and thinly slice the rhubarb, place into a saucepan. Add the other ingredients, except the butter, and bring to the boil. Cover with a lid and cook. Remove the lid and check the liquid content. Reduce then remove from the heat (remove the cinnamon). Blend the sauce and add the butter. Keep warm until ready to use.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Rhubarb And Mint Compote

Servings: 1 servings

Ingredients:

4 tablespoon Caster sugar; dependant onhow
; tart the fruit is,
; up to 6
180 ml Water; (6fl oz)
450 g Rhubarb; cut into 2 ½cm (1
; inch) (1lb)
1 Handful fresh mint leaves

Preparation:

Dissolve the sugar in the water and then boil down hard to form a thicker syrup. Add the rhubarb pieces and cook very gently until softened but still with a bite. Cool.

When cool add a good handful of freshly chopped mint leaves and taste.

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Per serving: 71 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

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Rhubarb And Orange Cobbler

Servings: 4 servings

Ingredients:

GENERAL:
250 g Rhubarb; trimmed (8oz)
3 Medium-size oranges
50 g Sultanas; (2oz)
50 g Barbados sugar; (2oz)
¼ Nutmeg; grated, or ¼
; teaspoon ground
; nutmeg

FOR THE TOPPING:
250 g Wholemeal flour; (8oz)
½ teaspoon Fine sea salt
½ teaspoon Bicarbonate of soda
¼ Nutmeg; grated, or ¼
; teaspoon ground
; nutmeg
50 g Butter or vegetablemargarine; (2oz)
50 g Sultanas; (2oz)
3 tablespoon Water; (3 to 4)
50 g Barbados Sugar; (2oz)

Preparation:

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Chop the rhubarb and remove any stringy lengths.

Cut the rind and pith from the oranges, cut the flesh into quarters lengthways, and thinly slice these.

Mix the rhubarb, oranges, sultanas, sugar and nutmeg then place into a large ovenproof dish such as a pie dish.

To make the topping, put the flour into a bowl with the salt, bicarbonate of soda and nutmeg and rub in the butter or margarine. Toss in the sugar and sultanas with your fingertips. Make a well in the centre and pour in the water. Mix everything to a dough.

Divide the dough into eight pieces and form each one into a flattened round. Place the dough rounds on top of the fruit. Bake the cobbler for 30 minutes or until the top has browned.

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Rhubarb And Orange Jelly

Servings: 4 servings

Ingredients:

675 g Garden rhurbarb; leaves cutoff (1
; ½lbs)
2 Oranges; Juice of
340 g Caster sugar; (12oz)
3 Cardamom pods
4 Sheets leaf gelatine

Preparation:

Preheat the oven to 180?C/350?F/gas mark 4.

Cut the rhubarb into 2.5cm (1 inch)lengths and place in an ovenproof pan with the orange juice and sugar. Cover (with foil if there is no acceptable lid) and leave in the oven for about 25-30 minutes, until the rhubarb is very nearly tender, but still firm enough to hold its shape. Drain off the liquid and measure out 300ml (1 pint) of it. Reserve the rhubarb pieces for the next recipe. If you don't have quite enough, make up the quantity with a little extra orange juice.

Meanwhile, slit open the cardamom pods and extract the black or brown seeds. Crush as finely as you can.

Half fill a roasting tin with cold water and lay the sheets of gelatine in it to soak for a few minutes. Put the rhubarb and orange juice in to a pan with the crushed cardamom seeds. Bring up to just under the boil, turn the heat way down low, and let the mixture infuse gently for 1o minutes. If your heat won't go down low enough to take the juice of the boil, then draw the pan off the heat, cover and leave for 10 minutes, then reheat gently.
One by one, take the gelatine leaves out of the cold water, slough off excess water and stir into the hot juice. Strain the juice into 4 wine glasses. Leave to cool then transfer to the fridge to set.

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Rhubarb And Peach Crisp

Servings: 1 servings

Ingredients:

FOR TOPPING:
2/3 cub Old-fashioned oats
2/3 cub Packed dark brown sugar
½ cub All purpose flour
¾ teaspoon Ground cinnamon
¼ teaspoon Salt
½ cub Chilled unsalted butter; cutinto pieces (1
; stick)
½ cub Hazelnuts; toasted, husked,
; chopped

FOR FILLING:
4 cub ¾ inch thick slices freshrhubarb; (about 1 ½)
1 package Frozen sliced peaches;thawed, drained
; (16-ounce)
1 cub Sugar
2 tablespoon Quick-cooking tapioca
2 teaspoon Fresh lemon juice
1 teaspoon Ground cinnamon
1 pinch Ground nutmeg
Vanilla frozen yogurt

Preparation:

Make topping:

Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in hazelnuts. (Can be prepared 3 hours ahead. Cover and chill.)

Make filling:

Combine all ingredients except frozen yogurt in large bowl. Let stand 1 to 3 hours.

Position rack in center of oven and preheat to 375F. Butter 8 x 8 x 2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely. Bake until fruit is tender, juice bubbles thickly around sides and topping begins to brown slightly, about 40 minutes.

Remove crisp from oven. Preheat broiler. Broil heat just until topping is crisp and golden, watching closely, about 2 minutes. Transfer to rack and cool about 30 minutes. Serve warm with frozen yogurt.

Serves 6.

Bon Appetit April 1994

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Rhubarb And Pear Compote

Servings: 1 servings

Ingredients:

¼ cub Dry red wine
¼ cub Plus 2 tablespoons sugar
¼ teaspoon Ground allspice
2 Bartlett pears; peeled, cut
; lengthwise into
; eights, cored and
; cutcrosswise into
; 1-inch pieces
10 ounce Rhubarb; trimmed, cut into
; 1-inch pieces
Vanilla ice cream

Preparation:

Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in rhubarb. Cover and simmer until rhubarb and pears are just tender, stirring occasionally, about 8 minutes. Spoon warm compote into bowls. Top with ice cream and serve.

2 Servings; can be doubled or tripled.

Bon Appetit May 1990

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NOTES : Any extras are great cold for breakfast. As an alternative to the vanilla ice cream, top with sour cream or lowfat yogurt for a lighter interpretation.

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Rhubarb And Raisin Pudding

Servings: 1 servings

Ingredients:

1 bunch Rhubarb; trimmed
¾ cub Water
1 cub Caster sugar
1 Orange; zest of
½ cub Raisins
90 g Butter
¾ cub Caster sugar
1 cub Plain flour
2 teaspoon Baking powder
½ cub Milk
1 Dessertspoon cornflour
1 tablespoon Caster sugar

Preparation:

1. Cut rhubarb into 2.5cm pieces. Place water and 1 cup sugar in saucepan and bring to the boil. Add rhubarb and poach with orange zest and raisins until just tender. Drain, reserving liquid.

2. Pre-heat oven to 180deg.C. Grease a 1 ½-2 litre gratin dish. Spoon rhubarb into the dish, smoothing the surface.

3. Cream butter and ¾ cup sugar until light and fluffy. Sift together the flour and baking powder and add to creamed mixture alternately with the milk. Spread over the fruit. Combine cornflour and 1 tablespoon sugar and sprinkle on top.

4. Measure reserved cooking liquid and make up to a cup with water.
Carefully pour over the pudding and bake for about 1 hour. Serve warm with cream or custard.

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Per serving: 1015 Calories (kcal); 78g Total Fat; (65% calories from fat); 9g Protein; 83g Carbohydrate; 214mg Cholesterol; 1794mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 15 ½ Fat; 0 Other Carbohydrates

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Rhubarb And Raspberry Cobbler

Servings: 6 servings

Ingredients:

FOR THE RHUBARB:
250 g Rhubarb; cut into 1cm ( ½
pieces (8oz)
175 g Caster sugar; depending on
; sweetness required
; (6oz)
2 tablespoon Water; (2 to 3)
150 g Punnet raspberries; washedand drained
1 250 g tub mascarpone

FOR THE COBBLER TOPPING:
175 g Self raising flour; (6oz)
1 teaspoon Baking powder
1 pinch Salt
50 g Demerara sugar; (2oz)
Grated zest and juice of 1orange
50 g Unsalted butter; melted andcooled
; (2oz)
100 ml Milk; (3 ½fl oz)

Preparation:

Place the rhubarb in a pan with the caster sugar and the water. Bring to the boil over a moderate heat, and cook until the rhubarb is softened, draining off excess liquid.

Divide this rhubarb mixture between 6 individual ramekin dishes, then divide the raspberries equally between the 6 as well.

Top with a spoonful of the mascarpone cheese and set to one side whilst making up the cobbler mixture.

Preheat the oven to 200 C, 400 F, Gas Mark 6.

To make the cobbler topping; sift together the self raising flour, baking powder and salt in a bowl. Add the demerara sugar and grated orange zest then stir in the orange juice, melted butter and milk. Mix to combine.

Carefully place a spoonful of the mixture on top of the fruit and mascarpone base and cook for 20-25 minutes until the filling is bubbling and the cobbler topping is golden brown. Allow to cool slightly then serve.

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NOTES : A lovely combination of rhubarb and raspberries with mascarpone cheese and firm cobbler topping.

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Rhubarb And Star Anise Sherbet

Servings: 1 servings

Ingredients:

900 g Forced rhubarb
600 ml Water
600 ml Caster sugar
1 Star anise; broken into 2 or3
; pieces

Preparation:

Dissolve the sugar in water over a gentle heat. Bring to boil and then simmer to reduce the volume and thicken the syrup.

Cut rhubarb into short lengths leaving the pink skin on. Poach gently in a little of the stock syrup with the star anise. Chill the rest of the syrup.

When the rhubarb is softened, remove the star anise and puree the fruit in a blender. Pass through a sieve (plastic) and mix with the chilled syrup.
Chill again. Freeze in an ice cream maker until doubled in bulk, light and creamy looking (40-45 minutes).

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Rhubarb And Strawberry Trifle with a Crisp Caramel Top

Servings: 1 servings

Ingredients:

3 Sticks rhubarb
1 tablespoon Dark brown sugar
1 teaspoon Balsamic vinegar
1 pinch Cinnamon
100 ml Red wine
250 g Fresh strawberries
1 tablespoon Icing sugar
250 ml Double cream
1 Vanilla pod; seeds only
Icing sugar for topping

Preparation:

Clean the rhubarb and cut into 1 inch pieces. Place into a pan with the dark sugar and place on to the heat. When the sugar starts to caramelise, add the vinegar, cinnamon and red wine. Bring to a simmer and cook for 20 minutes, until thick and syrupy. Allow to cool.

Wash and hull the strawberries and place half of them into a food processor with 1 tablespoon of icing sugar. Blend to a smooth sauce and sieve through a fine strainer.

Cut the remaining strawberries in half and mix with the strained sauce.

Whisk up the double cream with the icing sugar and the vanilla pod until stiff. Spoon some of the rhubarb into the bottom of a glass, top with some of the cream and then the strawberries and so on until the glass is full.

Dust with lots of icing sugar and using a blow torch caramelise the top.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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Rhubarb And Sweet Cicely Strudel with Rhubarb Sauce

Servings: 1 servings

Ingredients:

225 g Caster sugar
300 ml Water
1 Lemon
1 ⅜ kg Rhubarb
2 Stems sweet cicely
60 g Unsalted butter
1 400 gram pac filo pastry;(defrosted)
Icing sugar; to dredgeleaves or
; flowers of sweet
; cicely, to decorate

Preparation:

Place sugar and water in a saucepan and heat slowly until dissolved.
Prepare rind from lemon and add to pan. When sugar is dissolved, increase heat and bring to boil. Boil for 10 minutes until reduced and a heavy syrup is formed. Remove from heat.

Top and tail rhubarb. Cut into 5cm lengths - if rhubarb is young, leave pink skins on. Remove older skins which may be tough. Add rhubarb and sweet cicely to sugar syrup, pour into a non-metallic bowl and leave to cool.

Preheat oven to 220C/425F/gas 7.

Remove rhubarb from syrup using a slotted spoon. Pat dry with absorbent kitchen paper. Save syrup.

Melt butter. Lay one sheet of filo on work surface and brush with melted butter. Cut sheet in half lengthways. Sprinkle one piece with icing sugar, then top with remaining piece. Dredge with sugar again. Turn pastry with short side towards you.

Place some rhubarb on pastry, about 4cm from base and fold pastry up to cover rhubarb. Fold sides and edges in over fruit, then roll up to form a spring roll shape. Place on a baking sheet. Repeat to make six strudels.

Brush strudels with remaining butter and dredge with icing sugar. Bake in preheated oven for 12 minutes, until crisp.

To serve, cut ends off strudels obliquely to show filling. Serve with rhubarb syrup and decorate with small leaves or flowers of sweet cicely.

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Rhubarb Bake

Servings: 1 servings

Ingredients:

8 cub Rhubarb
2 teaspoon Lemon juice
½ cub Vanilla sugar
¼ cub Brown sugar
2 tablespoon Unsalted butter
¼ cub Heavy cream

Preparation:

Preheat oven to 375. Butter a large baking dish. Place rhubarb in baking dish. Spread out and add lemon juice. Sprinkle vanilla sugar & brown sugar over rhubarb. Dot with butter. Bake 15 minutes. Pour cream around rhubarb & return to oven for 5 minutes. Approximately 12-20 minutes. Note: to make vanilla sugar, place a vanilla bean in a jar, cover with granulated sugar, close with a tight lid. Store for 1 week and you have wonderful vanilla sugar for all your favorite desserts!

Per serving (excluding unknown items): 783 Calories; 48g Fat (52% calories from fat); 8g Protein; 89g Carbohydrate; 147mg Cholesterol; 77mg Sodium

By Patty <designwest@ameritech.net> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2012

Converted by MM_Buster v2.0l.

Rhubarb Betty

Servings: 6 Servings

Ingredients:

6 cub Diced fresh rhubarb
1 ¼ cub Sugar
2 ½ tablespoon Quick cooking tapioca
1 teaspoon Grated lemon rind
1 tablespoon Grated orange rind
¼ teaspoon Salt
2 2/3 cub Soft bread crumbs
1/3 cub Butter or margarine melted
1 teaspoon Vanilla

Preparation:

Combine first six ingredients and set aside.

Mix bread crumbs with the melted butter and vanilla.

Fill 1 ½ quart casserole with alternate layers of rhubarb and bread crumbs, having rhubarb as the bottom layer and ending up with a layer of bread crumbs for the top layer.

Cover and bake in preheated 400 degree oven for 25 minutes. Remove cover and bake until crumbs are brown, about 10 more minutes.

Serve warm

Womans Day

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++

Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on Jun 08, 99

Rhubarb Bread And Butter Pudding

Servings: 8 servings

Ingredients:

450 g Red rhubarb
Sugar
55 g Butter; preferably unsalted
12 slice Good quality white bread;crusts removed
450 ml Cream
230 ml Milk
4 large Free range eggs; beatenlightly
1 teaspoon Pure vanilla essence
175 g Sugar
1 tablespoon Sugar; for sprinkling on
; top of the pudding

DECORATION:
Softly whipped cream

YOU WILL NEED:
1 20 cm ovenproof pottery orchina dish
A bain-marie or shallowroasting dish

Preparation:

Cut the rhubarb into 2.5cm pieces. Put into a dish and sprinkle with sugar.
Leave to macerate for an hour. Preheat the oven to 180C/350F/gas 4.

Butter the bread and arrange four slices, butter side down, in one layer in the buttered dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, butter side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered side down.

Whisk together the cream, milk, eggs, vanilla essence and sugar in a bowl.
Pour the mixture through a fine sieve over the bread. Sprinkle the sugar over the top and let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.

Bake in a bain-marie - the water should be boiling and come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Serve the pudding warm with some softly whipped cream.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Rhubarb Brulee

Servings: 5 servings

Ingredients:

FOR THE RHUBARB FRUIT BASE:
250 g Rhubarb; cut into 1cm ( ½
pieces (8oz)
75 g Caster sugar; (3oz)
Grated zest and juice of 1lemon

FOR THE CREME BRULEE:
568 ml Pot double cream
1 Vanilla pod; split andscraped
2 medium Size eggs; plus 6 mediumsize
; egg yolks
2 tablespoon Caster sugar
50 g Caster sugar; for topping(2oz)

Preparation:

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Place the rhubarb in a shallow roasting tin, then sprinkle over the sugar, zest and juice of 1 lemon. Place in the oven and bake for 30-40 minutes.
Drain of any excess juice and divide between 5 ramekin dishes, then allow to cool whilst preparing the creme brulee.

Put the cream with the vanilla pod into a pan and heat up to scalding point, ensuring that the mixture does not boil. Remove the vanilla pod.

Beat the eggs and egg yolks with the caster sugar in a glass bowl then whisk in the hot cream. Place the bowl over a pan of simmering water on a gentle heat, stirring constantly until the custard is thick enough to coat the back of the spoon.

Reduce the oven temperature to 160 C, 325 F, Gas Mark 3.

Pour the custard over the rhubarb mixture and bake for 10 minutes, until a good skin forms. Refrigerate overnight.

Preheat a grill to a high heat.

Sprinkle the tops of the individual ramekins with the sugar. Place under the grill and cook until the sugar melts and caramelizes. Allow to cool then serve.

Converted by MC_Buster.

NOTES : Rhubarb and custard is a lovely combination, which in this case has been converted into a more up market dessert comprising of roasted rhubarb compote and creamy custard.Requires overnight chilling.

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Rhubarb Cobbler with Vanilla Bean Ice Cream

Servings: 8 servings

Ingredients:

2 pound Diced fresh rhubarb
2 ¼ cub Sugar; divided
4 tablespoon Butter; plus
4 teaspoon Butter; divided
Juice of one lemon
1 teaspoon Salt
1 Egg
1 tablespoon Baking powder
1 cub Flour
¼ teaspoon Grated nutmeg
1 teaspoon Ground cinnamon
1 tablespoon Vanilla
½ cub Buttermilk
Vanilla bean ice cream
Fresh mint sprigs
Powdered sugar
Cinnamon sugar

Preparation:

Preheat the oven to 375 degrees. Grease a 2-quart casserole dish with 2 teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes. Remove from the heat. Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together. Add the egg. Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk. Mix until thoroughly incorporated and the batter resembles a cake batter. Pour the rhubarb into a greased 2-quart casserole dish. Pour the batter over the rhubarb. Bake for 30 to 35 minutes or until the center is done. Spoon a heaping serving of the cobbler onto a shallow bowl. Place one scoop of the ice cream to the side. Garnish with fresh mint, powdered sugar, and cinnamon sugar. This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

04-20-1998

Recipe by: Emeril Lagasse

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Rhubarb Dessert Saute

Servings: 1 servings

Ingredients:

½ package Frozen cut rhubarb
1 cub Sliced strawberries
½ cub Orange juice
3 tablespoon Sugar
Vanilla yogurt
Toasted slivered almonds

Preparation:

In large skillet, combine rhubarb, strawberries, orange juice, add sugar.
Saute over hi-heat, stirring occasionally. Remove from heat. Let cool. To serve, spoon into dessert dishes. Top w/ vanilla yogurt and toasted slivered almonds.

Approximately 8 minutes.

Per serving (excluding unknown items): 243 Calories; 1g Fat (3% calories from fat); 2g Protein; 60g Carbohydrate; 0mg Cholesterol; 3mg Sodium

By Patty <designwest@ameritech.net> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2103

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Rhubarb Flummery

Servings: 4 Servings

Ingredients:

1 ½ pound Rhubarb
1 ½ cub Water
½ cub Sugar (more to taste)
¼ teaspoon Vanilla
3 tablespoon Cornstarch
Heavy Cream

Preparation:

Cut rhubarb into ½ inch slices. Add water and sugar and simmer until mushy. Add vanilla.

Mix cornstarch with a little cold water, stir into rhubarb. Cook, stirring constantly for five minutes OR until thickened.

Serve warm or chilled with cream.

Womans Day

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++

Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on Jun 08, 99

Rhubarb Lemon Cake Roll

Servings: 1 servings

Ingredients:

FOR FILLING:
1 pound Rhubarb; chopped (about 4
; cups)
½ cub Granulated sugar
1 teaspoon Unflavored gelatin
1 tablespoon Cold water

FOR CAKE:
4 large Eggs; separated
½ cub Granulated sugar
2 teaspoon Freshly grated lemon zest
1 teaspoon Vanilla
¼ teaspoon Salt
¼ cub All-purpose flour
¼ cub Cornstarch
Confectioners' sugar fordusting

FOR LEMON SYRUP:
2 tablespoon Granulated sugar
1 tablespoon Fresh lemon juice
1 tablespoon Water

FOR LEMON GLAZE:
½ cub Confectioners' sugar
1 tablespoon Fresh lemon juice

Preparation:

Make filling:

In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick puree (about 1 ½ cups). In a small bowl sprinkle gelatin over water and let soften 1 minute.
Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.

Make cake:

Preheat oven to 350F. Line the bottom of a greased jelly-roll pan, 15 ½ by 10 ½ by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.

In a bowl with an electric mixer beat egg yolks, ¼ cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.

In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining ¼ cup granulated sugar gradually and beat whites until they hold stiff peaks.

Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.

Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.

Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.

Make lemon syrup:

In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.

Assemble cake:

Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.

Make lemon glaze:

In a small bowl stir together sugar and lemon juice to make a pourable glaze.

Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.

Serve cake, sliced crosswise, with White Chocolate Toasted Almond Semifreddo.

Gourmet April 1994

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Rhubarb Mixed Nut Crumble

Servings: 1 servings

Ingredients:

1 tablespoon Water
1 bunch Rhubarb
2 Apples; (peeled and diced)
1 tablespoon Sugar
2 Generous strips lemon rind

CRUMBLE MIX:
50 g Rolled oats
2 tablespoon Flour
2 tablespoon Demerara sugar
½ cub Macadamia nuts; (roughlychopped)
½ cub Pistachio nuts; (roughlychopped)
½ cub Almond slivers
100 g Butter

Preparation:

Top and tail rhubarb and cut tender stems into small pieces.

Place in a non-reactive saucepan and add water, sugar and lemon rind, cover and let simmer for a few minutes.

To make the crumble, mix together in a bowl, the flour, sugar, rolled oats, almonds, macadamia and pistachio nuts. Rub in some butter keeping the mixture light.

Once the rhubarb has softened, remove the lid and allow any excess juices to reduce. At this stage remove the lemon, add in the apples and mix in well.

Place the rhubarb/apple mixture into a greased oven dish, topped with the crumble mix and pat down.

Cook for about 35-40 minutes at 190c until golden brown.

Serve with natural yoghurt.

Converted by MC_Buster.

Per serving: 2461 Calories (kcal); 205g Total Fat; (71% calories from fat); 45g Protein; 141g Carbohydrate; 219mg Cholesterol; 845mg Sodium Food Exchanges: 5 ½ Grain(Starch); 3 ½ Lean Meat; 0 Vegetable; 3 Fruit; 38 ½ Fat; 1 Other Carbohydrates

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Rhubarb Pizza

Servings: 2 servings

Ingredients:

1 Frozen puff pastry sheet;thawed
(from a 17 ¼-ouncepackage)
2 Thick Rhubarb stalks -; (abt½ lb)
½ cub Raspberries
¾ cub Water
¼ cub Orange juice
2/3 cub Sugar

Preparation:

Preheat oven to 400 degrees. On a lightly floured surface, cut out 2 rounds from pastry sheet using a small plate (about 5-inches in diameter) as a guide and arrange on a baking sheet. With a fork prick rounds all over and chill in freezer 10 minutes. Bake rounds 8 minutes, or until pale golden, and gently press them down if puffed up. Trim rhubarb, discarding any leaves, and cut on a very long diagonal into ⅛-inch thick slices about 2 ½-inches long. In a blender puree raspberries with water and orange juice until smooth and force through a fine sieve into a small saucepan, discarding seeds. Add sugar and bring just to a boil over moderately-high heat, stirring and skimming foam as necessary. In a bowl combine three-fourths rhubarb, choosing best slices, with three-fourths hot raspberry syrup and let stand 5 minutes. To syrup remaining in pan add remaining rhubarb and simmer, stirring occasionally, until rhubarb is tender, about 5 minutes. Mash rhubarb in pan with a fork and simmer, stirring, until mixture is thickened to a puree. Spread warm puree on rounds, leaving a ¼-inch border. Drain rhubarb slices in a sieve set over another small saucepan, reserving syrup, and arrange decoratively on top of puree. Bake pizzas in lower third of oven 10 minutes, or until pastry is crisp and golden brown. Cook reserved syrup over moderate heat until reduced to about 3 tablespoons and brush onto pizzas. this recipe yields 2 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe adapted from Patrick O'Connell, The Inn at Little Washington From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

10-02-1998

Recipe by: Patrick O'Connell

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Rhubarb with Grapefruit And Clotted Cream

Servings: 4 servings

Ingredients:

300 g Rhubarb cut into 12 6cmsticks; (11oz)
Grated zests; segments andjuice
; from 3 grapefruits
150 g Clotted cream; (5oz)
150 g Sugar; (5oz)
Juice and grated zest of oneblood orange
Water to cover

Preparation:

The Rhubarb: Mix the rhubarb and sugar together in a pan that just holds them. Cover with water to the level of the rhubarb. Bring to the boil then lower the heat. Poach the rhubarb just below simmering point for 6 minutes turning it once. Once it is cooked, gently remove the rhubarb from it's cooking liquor and place it onto a tray. Set aside. Place the cooking liquor back over a high heat and reduce it rapidly until it is thick and syrupy. Leave to cool.

The Grapefruit: Mix all the grapefruit and blood orange ingredients together. Add to the reduced cooking liquor of the Rhubarb. Set aside.
Place three pieces of rthubarb in each of the four bowls. Spoon the grapefruit segments and juice over and around, top with the clotted cream and serve.

Converted by MC_Buster.

Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 ½ Other Carbohydrates

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Rhubarb, Onion And Raisin Chutney

Servings: 1 servings

Ingredients:

1 ½ pound Onions; halved lengthwise
; and cut crosswise
; into ¼inch slices
3 tablespoon Vegetable oil
1 cub Golden raisins
½ cub Hot water
3 tablespoon Redwine vinegar
⅛ teaspoon Ground cloves
½ cub Sugar
1 pound Rhubarb; trimmed and cut
; into ½inch pieces
; (about 3 cups)

Preparation:

In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, ½ cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

Yield: Makes about 3 ½ cups

Converted by MC_Buster.

Per serving: 1552 Calories (kcal); 43g Total Fat; (23% calories from fat); 16g Protein; 300g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 9 ½ Fruit; 8 Fat; 6 ½ Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9304

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Rhubarb-Raspberry Jam

Servings: 1 servings

Ingredients:

4 cub Pieces fresh rhubarb; (about1 ½ pounds)
; (1-inch)
2 cub Sugar
1 tablespoon Fresh lemon juice
1 Basket raspberries;(½-pint)
½ teaspoon Ground cardamom

Preparation:

Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.

Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam completely. (Jam can be made 1 week ahead.
Store in covered container in refrigerator.)

Makes about 2 cups.

Bon Appetit April 1994

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Rhum And Pepper-Painted-Chicken with a Mango-Habanero Mojo

Servings: 1 servings

Ingredients:

2 cub Mango-Habanero Mojo
¾ cub Rhum and Pepper Paint
4 Boneless chicken breasthalves OR 4 black; (ordolphin fish or
; grouper fillets, redsnapper), about
ounces each
1 tablespoon Peanut oil
4 Lime wedges for garnish

RHUM AND PEPPER PAINT:
2 teaspoon Black peppercorns
4 Whole cloves
2 And ½ tablespoons sugar
¼ cub Soy sauce
¼ cub White rhum
1 tablespoon Grated lemon zest
2 teaspoon Fresh lemon juice

MANGO-HABANERO MOJO:
2 Ripe mangoes; peeled,pitted, and
; roughly chopped
½ cub Chardonnay wine
2 tablespoon Fresh orange juice
½ Habanero or Scotch bonnetchile; seeded and finely
; minced

Preparation:

Preheat oven to 450 degrees F. Spread the paint liberally on the curved side of the fillets (paint on the skin side).

Heat a large cast-iron skillet until almost smoking. Add the peanut oil and carefully lay the fish in the skillet, paint or skin side down. Shake the pan a few times to prevent the fish from sticking. Cook the fish until dark on the painted side, about 2 minutes. Turn the fish over and drain the oil from the skillet. Transfer the skillet to the oven and bake for 7 to 9 minutes (15-20 minutes for chicken).

Warm the mojo through the ladle about ½ cup onto each serving plate.
Remove the fish from the oven and place the fillets on top of the mojo.
Serve with the plaintains and a wedge of lime.

Note: Keep an eye on the plantains as they get close to done, because they will burn easily if unattended.

Yield: 4 servings

Rhum and Pepper Paint:

Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. Transfer to a spice grinder and grind roughly, about 1 minute.

Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices. Over medium heat, reduce the liquid until ¼ cup remains, about 10 to 12 minutes; it will begin to foam as it reduces.

Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature.

Yields: about ¼ cup

Mango-Habanero Mojo:

In a blender, puree the mangoes, wine, and orange juice until smooth.
Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm.

Note:

Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough.

Yields: about 2 cups

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NOTES : From Norman Van Aken

Recipe by: Good Morning America

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Rib Eye Steaks with Mixed Mushroom Saute

Servings: 1 servings

Ingredients:

2 Rib eye steaks; (about 1 ½inches
; thick) (16-ounce)
Coarsely cracked blackpeppercorns
Dried rosemary
3 ½ tablespoon Olive oil
2 Garlic cloves; minced
¾ teaspoon Dried rosemary
5 ounce Fresh whole oystermushrooms; trimmed
5 ounce Fresh whole shiitakemushrooms; stems trimmed
2 ½ tablespoon Balsamic vinegar or red winevinegar
¼ cub Canned beef broth

Preparation:

Place steaks on plate. Press peppercorns and rosemary onto both sides.

Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat.
Add garlic and ¾ teaspoon rosemary and saute 30 seconds. Add all mushrooms and saute until beginning to soften, about 2 minutes. Add ½ tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.

Meanwhile, heat 1 ½ tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.

Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.

Serves 2.

Bon Appetit January 1994

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Rib Roast with Garlic Thyme Sauce

Servings: 1 servings

Ingredients:

1 Trimmed prime beef ribroast; (sometimes called
; standing rib roast;
; 3 or 4 ribs) (7 to
; 8 pound)
1 tablespoon Vegetable oil
2 Heads garlic
3 tablespoon Chopped fresh thyme leaves
¼ cub Minced shallot
2 tablespoon Red-wine vinegar
1 ½ cub Dry red wine
1 Bay leaf
3 cub Veal or beef demiglace; (or4 cups beef
; broth)
1 ½ tablespoon Unsalted butter; softened
1 ½ tablespoon All-purpose flour; if usingbeef broth

Preparation:

Preheat oven to 475 degrees.

Put roast, ribs side down, in center of a 13 by 9 inch flameproof roasting pan and rub all over with ½ tablespoon oil. Cut about ½-inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining ½ tablespoon oil. Wrap garlic tightly in foil.

Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about ½ cup fat from pan. Baste beef with fat remaining in pan.

Reduce temperature to 375 degrees.

Add garlic to oven. Roast beef, with garlic, 1 ¼ to 1 ½ hours more, or until a meat thermometer inserted into center of meat registers 115 degrees. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook reaching about 130 degrees for medium-rare.)

While beef is standing, remove all but about 2 tablespoons fat from pan.
Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a double paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up browned bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about ½ cup, about 5 minutes.

If using demiglace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manie. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manie into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes.
Pour sauce through a fine sieve into a bowl, pressing hard on solids.
Season with salt and pepper.

Cut rib roast into slices and serve with sauce.

Yield: 8 servings

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Recipe by: COOKING LIVE SHOW #CL9252

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Rib Room Finishing Sauce:

Servings: 1 servings

Ingredients:

1 cub Hunt's Ketchup
1 tablespoon (heaping) diced roasted redbell pepper
¼ cub Worcestershire sauce
1 ounce Tamari soy sauce
1 ounce Apple cider vinegar
1 ounce Lemon juice
1 ounce Apple juice
3 tablespoon (heaping) applesauce
2 tablespoon Butter
2 tablespoon Yellow mustard; (diluted)
½ Fine diced baby carrot;(microwave 1st)
2 tablespoon Dark brown sugar
1 teaspoon Ancho chile powder
1 teaspoon Paprika
¾ teaspoon Roasted garlic powder
¾ teaspoon Black pepper
¾ teaspoon Mexican oregano
½ teaspoon Onion powder
½ teaspoon Celery seed

Preparation:

HALF RECIPE

POWER BLEND/PUREE. Bring to a boil and cook to desired thickness.

NEVER SERVE COLD OR AT ROOM TEMP - ALWAYS SERVE HOT!!

Posted to bbq-digest by "Magers" <Magers@cris.com> on Jul 3, 1999, converted by MM_Buster v2.0l.

Rib Rub with a Mexican Influence

Servings: 1 servings

Ingredients:

2 tablespoon Paprika sweet
½ teaspoon Black pepper
½ teaspoon Cayenne
1 teaspoon Mustard dry
1 tablespoon Brown sugar
2 tablespoon Chile powder
1 teaspoon Garlic powder
1 teaspoon Cumin ground
1 teaspoon Onion powder
1 teaspoon Achiote seeds ground

Preparation:

("Tex-Mex rib rub") A couple of folks have asked about my mention of an achiote rub for chicken for green chile/chicken sandwiches. I can't for the life of me find the recipe I've used in the past, but this one looks good.
It's from Babs Woods, who may be on this list; I can't remember. As usual, chile-heads adjust heat as endorphin addiction dictates: Use on about 2lbs meat. (Recipe can be doubled, for 4 lbs. of meat or ribs.) Bake, roast, grill, whatever, until meat is properly cooked. Store dry rub in screw top jar until used.

Recipe by: Curtis Jackson cjackson@mv.us.adobe.com

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Rib Seasoning

Servings: 1 servings

Ingredients:

1 cub Sugar
½ cub Salt
2 tablespoon Paprika
2 tablespoon Red pepper
1 tablespoon Ground cumin
1 tablespoon Ground celery

Preparation:

In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.

Makes about 2 cups.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups"

Per serving: 841 Calories (kcal); 3g Total Fat; (3% calories from fat); 3g Protein; 211g Carbohydrate; 0mg Cholesterol; 51178mg Sodium Food Exchanges:
½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 13 ½ Other Carbohydrates

Recipe by: Recipe from Ollie Gates, Gates Bar-B-Q, Kansas City, MO

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Ribbon Vegetable Salad

Servings: 1 servings

Ingredients:

1 large English cucumber
4 large Carrots
4 large Celery ribs
4 Scallions
1 tablespoon Seasoned rice vinegar; or totaste
¼ teaspoon Asian sesame oil

Preparation:

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

Yield: 4 servings

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Recipe by: COOKING LIVE SHOW #CL9197

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Rib-Eye Steak with Stilton Sauce

Servings: 2 servings

Ingredients:

¼ pound Stilton; softened
¼ cub Unsalted butter - (½stick); softened
¾ cub Dry white wine
2 teaspoon Freeze-dried greenpeppercorns
½ cub Heavy cream
2 teaspoon Minced fresh parsley leaves
1 One-inch-thick rib-eye steak; (abt 1 lb)
Salt; to taste
Freshly-ground black pepper;to taste
Watercress; for serving

Preparation:

In a bowl cream together the cheese and butter until the mixture is smooth.
In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is reduced by half. Reduce the heat to moderately-low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the parsley. Remove the pan from the heat and keep the sauce warm. Preheat a grill pan. Pat steak dry and season with salt and pepper. Grill steak 4 to 5 minutes on each side for medium-rare. Let the steak stand on a cutting board for 10 minutes.
Slice thin and serve with the Stilton sauce and watercress. This recipe yields 2 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9082 broadcast 03-10-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

09-29-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Rib-Eye Steaks with Bell Pepper And Olives

Servings: 1 servings

Ingredients:

1 tablespoon Vegetable oil
Two; (1-inch-thick)
; rib-eye steaks
1 large Garlic clove; minced
1 small Red bell pepper; choppedfine
½ cub Kalamata or otherbrine-cured black; pittedand chopped
; olives, fine
1 tablespoon Red-wine vinegar

Preparation:

In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderate, cook the steaks for 2 minutes more on each side for medium-rare meat, and transfer them to 2 plates.

In the fat remaining in the skillet cook the garlic over moderately low heat, stirring, for 30 seconds, or until it is fragrant, add the bell pepper, and cook the mixture, stirring occasionally, for 3 minutes, or until the bell pepper is softened. Stir in the olives, the vinegar, and salt and pepper to taste and cook the mixture, stirring, for 1 minute.
Spoon the olive mixture over the steaks.

Serves 2.

Gourmet March 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rib-Eye Steaks with Port And Mushroom Ragout

Servings: 1 servings

Ingredients:

3 tablespoon Butter
5 Shallots; sliced
1 pound Mixed wild mushrooms; (suchas shiitake,
; portabella, oyster
; and crimini),
; sliced
¾ cub Tawny Port
¾ cub Canned beef broth
1 tablespoon Vegetable oil
4 Rib - eye steaks; (eachabout 8
; ounces), trimmed
; (¾-inch-thick)
¼ cub Whipping cream
2 tablespoon Chopped fresh tarragon or 2teaspoons
; dried Chopped freshItalian parsley

Preparation:

Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and saute until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)

Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.

Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

Serves 4.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 666 Calories (kcal); 70g Total Fat; (92% calories from fat); 3g Protein; 10g Carbohydrate; 175mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Ribs

Servings: 4 Servings

Ingredients:

2 RACKS OF BACK RIBS
WATER

Preparation:

TRIM ANY EXCESS FAT AND MEMBRANE FROM RIBS. TO ENSURE TENDER RIBS, FOLD THEM TO FIT INTO A LARGE SAUCEPAN. FILL PAN WITH ENOUGH WATER TO COVER RIBS COMPLETELY AND BRING TO A BOIL. THEN, SIMMER COVERED UNTIL FORK TENDER, ABOUT 30 MINUTES. REFRIGERATE IF NOT USING RIGHT AWAY.

Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999

Ribs Canadian Oriental

Servings: 4 Servings

Ingredients:

2 RACKS RIBS COOKED
½ cub PURE MAPLE SYRUP
2 Tb SOYA SAUCE
¼ cub DRY SHERRY
2 CLOVES GARLIC, PRESSED
1 TO 2 ts FRESH GINGER
2 Tb OIL

Preparation:

LEAVE RIBS IN LARGE RACK FOR EASIER BARBQUING MIX ALL OTHER INGREDIENTS IN SAUCEPAN BRING TO A BOIL AND STIR OFTEN FOR 5 MINUTES. BRUSH RIBS WITH SAUCE AND AND PLACE ON GRILL 6 INCHES FROM HEAT AND COOK 5 MINUTES TURN AN COAT AGAIN WITH SAUCE. COOK 15 TO 20 MINUTES TO HEAT THROUGH.

Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999

Ribs Cottage Style

Servings: 4 Servings

Ingredients:

2 RACKS OF RIBS COOKED
1 BOTTLE BEER
1 285 ML Btl. CHILI SAUCE
2 Tb PREPARED MUSTARD
2 Tb BROWN SUGAR
½ teaspoon CHILI FLAKES

Preparation:

CUT RIBS INTO 3 RIB SECTIONS. MIX REMAING INGREDIENTS IN A BOWL AND BASTE RIBS, PLACE ON GRILL AND COOK 5 MINUTES TURN AND BASTE AGAIN, COOK TO HEAT THROUGH ABOUT 15 TO 20 MINUTES TO BAKE HEAT OVEN TO 350, POUR SAUCE OVER RIBS AND BAKE COVERED FOR 45 MINUTES, UNCOVER AND BAKE FOR ANOTHER 10 MINUTES. SERVE RIBS WITH SAUCE POURED OVER THEM.

Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999

Ribs Maui Maui

Servings: 4 Servings

Ingredients:

2 RACKS OF RIBS COOKED

MARINADE:
½ cub DRY SHERRY
¼ cub SOYA SAUCE
4 CLOVES GARLIC, PRESSED
1 teaspoon DRY MUSTARD
2 Tb GRATED GINGER

SAUCE:
½ cub ORANGE MARMALADE
1 Tb SOYA SAUCE
2 Tb FRESH LEMON JUICE

Preparation:

CUT RIBS INTO 3 RIB PIECES. MIX MARINADE INGREDIENTS. POUR OVER RIBS IN MARINATING DISH AND SOAK, COVERED AND REFRIGERATED FOR 4 HOURS AT LEAST.
TURNING OCCASIONALLY. BRING RIBS TO ROOM TEMP. AND REMOVE FROM MARINADE PLACE ON A RACK ON TOP OF A COOK SHEET. BAKE FOR 30 MINUTES AT 350*F FOR 30 MINUTES AND THEN, INCREASE HEAT TO 400 GENEROUSLY BRUSH SAUCE MIXTURE ON AND BAKE 10 MINUTES MORE TURN AND BRUSH WITH SAUCE AGAIN AND BAKE ANOTHER 10 MINUTES.

Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999

Ribs Tex-Mex

Servings: 4 Servings

Ingredients:

2 RACKS OF RIB COOKED AS IN
RIB RECIPE IN FILE
8 Oz BOTTLE TACO SAUCE
PREFERABLY HOT
½ cub OIL
6 LARGE CLOVES GARLIC
2 Tb GROUND CUMIN

Preparation:

CUT COOKED RIBS INTO 3 RIB SECTIONS. STIR REMAINING INGREDIENTS TOGETHER IN A BOWL. TO B-B-Q, BRUSH SAUCE GENEROUSLY OVER RIBS AND PLACE COATED RIBS ON B-B-Q. 6 INCHES FROM HEAT GRILL TURNING EVERY 5 MINUTES AND BASTING WITH SAUCE UNTIL HEATED THROUGH, ABOUT 15 TO 20 MINUTES. TO BAKE; PREHEAT OVEN TO 375*F GENEROUSLY COAT RIBS WITH SAUCE PLACE COATED RIBS ON A RACK PLACED IN A SHALLOW BAKING PAN. BAKE IN CENTRE OF OVEN BASTING OFTEN UNTIL HEATED THROUGH ABOUT 15-20 MINUTES TURNING AT LEAST ONCE DURING COOKING.

Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999

Ribs, Luscious Smoked

Servings: 4 Servings

Ingredients:

2 RACKS OF RIBS COOKED
¼ cub OIL
1 Lg ONION CHOPPED
4 GALIC CLOVES PRESSED
14 Oz CAN CRUSHED TOMATOES
½ cub CIDER VINEGAR
3 Tb WORCERSTERSHIRE SAUCE
½ cub BROWN SUGAR
2 Tb PREPARED MUSTARD
1 Tb LIQUID SMOKE
2 teaspoon CAYENNE PEPPER

Preparation:

CUT RIBS INTO 3 RIB PIECES. IN A LARGE WIDE SAUCEPAN HEAT OIL (DON'T SKIMP) ADD ONION AND GARLIC SAUTE FOR 5 MINUTES ADD REMAINING INGREDIENTS HEAT ON MED-HIGH BRING TO BOIL AND SIMMER UNCOVERED FOR 10 MINUTES. BRUSH RIBS WITH SAUCE AND GRILL 6 INCHES FROM HEAT FOR 5 MINUTES TURN AND COAT AGAIN WITH SAUCE. CONTIUE BASTING AND TURNING TILL HEATED THROUGH 10 TO 15 MINUTES.

Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999

Rice And Bean Pilaf

Servings: 4 servings

Ingredients:

4 cub Cooked brown rice
16 ounce Canned beans (black; or pinkbeans, black, up to
20 Oz
Eyed peas or other
Drained and rinsed
1 cub Prepared salsa or more; totaste
Salt and freshly groundblack pepper
4 SERVINGS DAIRY-FREE

Preparation:

Rely on this flexible recipe when you want a simple but nourishing main dish. Serve with sauted green and/or yellow squash or baked winter squash.
Round out the meal with a green salad.

In large saucepan, combine all ingredients and heat over medium-low, stirring occasionally, until heated through. Serve warm.

PER SERVING: 376 CAL.; 160G PROT.; 2G TOTAL FAT (0 SAT. FAT); 74G CARB.; 0 CHOL.; 244MG SOD.; 14G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 36

Converted by MM_Buster v2.0l.

Rice And Black Bean Dressing

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
1 cub Chopped onions
½ cub Celery
½ pound Lean ground pork
2 tablespoon Chopped garlic
1 teaspoon Cumin
2 tablespoon Finely-chopped parsley
2 cub Cooked black beans
2 cub Cooked white rice
Juice of 2 oranges
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice.
Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges. This recipe yields about 7 to 8 cups of stuffing.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

05-11-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Rice And Black Beans

Servings: 4 servings

Ingredients:

1 cub Dry black beans
4 cub Water; divided
1 tablespoon Vegetable oil
1 cub Chopped onions
1/3 cub Chopped green bell peppers
4 Cloves garlic; minced
½ teaspoon Ground cumin
¼ teaspoon Ground oregano
1 Bay leaf
¼ teaspoon Salt
¼ teaspoon Pepper
3 cub Cooked white or brown rice

Preparation:

1. Place the beans in a large bowl, add water to cover by 2 inches, and let stand overnight.

2. In a 2-quart saucepan, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic; cook, stirring, until softened, about 3 minutes. Stir in the cumin until absorbed.

3. Add 3 ½ cups of the water: bring to a boil. Add the drained beans, oregano, and bay leaf. Return to a boil. Reduce heat and simmer, uncovered, 2 to 2 ½ hours, or until beans are very soft and mixture is thick. {If necessary, add the final ½ cup water during cooking time.} Stir in the salt and pepper. Discard the bay leaf.

4. Serve over rice.

Recipe by: 1,000 Vegetarian Recipes-Carol Gelles

Converted by MM_Buster v2.0l.

Rice And Black Beans

Servings: 6 servings

Ingredients:

1 teaspoon Olive oil
½ Red onion; diced
2 Cloves garlic; minced
1 cub Chicken stock; fat-free/lowsalt
1 ½ cub Tomato sauce
1 cub Long-grain brown rice;uncooked
½ cub Black beans; drained andrinsed
½ teaspoon Cumin
½ teaspoon Creole seasoning

Preparation:

1. Spray saucepan with cooking spray; add olive oil and heat. Add diced onions and saute. Add chicken stock and tomato sauce. When boiling, add rice. Simmer for 1 min; then cover and steam until done, about 40 to 45 min.

2. Combine black beans with cumin and seasoning. Microwave 1-½ min. on high. Using a large slotted spoon, smash beans until half are mush. Combine with hot, cooked rice.

Copyright credit: 1996 by Pamela M. Smith © 1996 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

Rice And Broccoli Salad

Servings: 4 servings

Ingredients:

2 cub Cooked rice
1 cub Frozen broccoli florets;steamed
¼ cub Chopped sweet red peppers
1 teaspoon Toasted chopped walnuts
2 tablespoon Olive oil
¼ teaspoon Salt
Balsamic vinegar or lemon;to taste

Preparation:

In a large bowl, mix rice, steamed broccoli, red peppers, and walnuts.
Sprinkle with olive oil, salt and balsamic vinegar or lemon juice. Toss well.

Serves 4. Per serving: 225 cal, 7.5g fat, 149 mg sodium.

Recipe by: Prevention Magazine, February 1999, page 124

Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Mar 28, 1999, converted by MM_Buster v2.0l.

Rice And Green Chile Pilaf

Servings: 1 servings

Ingredients:

1 small Onion; chopped fine
1 tablespoon Vegetable oil
1 large Garlic clove; minced
can mild
; green chiles,
; drained and chopped
½ cub Long-grain white rice
¾ cub Low-salt chicken broth
1 Scallion green; sliced thin,if
; desired

Preparation:

In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion green.

Serves 2.

Gourmet January 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rice And Mixed Vegetables

Servings: 1 servings

Ingredients:

1 cub Frozen mixed vegetables
1 cub Cooked brown rice
(or other grain)
½ cub Cooked beans
Tamari or soy sauce orsalsa; to taste
OR 1 tsp; butter

Preparation:

MAKES 1 SERVING. VEGAN

Place vegetables in lidded, microwaveable container. Cover lightly and microwave until desired doneness, 3 to 4 minutes. Stir in rice and beans.
Top with tamari, soy sauce, salsa or butter. Store in refrigerator until lunchtime. Reheat by microwaving I to 2 minutes. Serve with sliced apple for dessert. Makes 1 serving.

PER SERVING: 479 CAL.; 16G PROT.; 3G TOTAL FAT (0.5G SAT. FAT); 103G CARB.; 0 CHOL.; 75MG SOD.; 12G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.

Recipe by: Vegetarian Times Magazine, April 1997, page 57

Converted by MM_Buster v2.0l.

Rice And Pea Salad

Servings: 1 servings

Ingredients:

3 cub Cooked rice; (I prefer brownlong grain for this)
2 - 3 cups frozen petite peas
1 cub Sliced celery
1 6 ounce can slices waterchestnuts
1 Grated carrot; up to 2

Preparation:

toss with seasoned rice vinegar

Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Dec 15, 1998, converted by MM_Buster v2.0l.

Rice And Sorrel Soup (Short-Grain)

Servings: 1 servings

Ingredients:

1 Leek; trimmed, cleaned andchopped
6 cub Shiitake dashi stock; seerecipe
1/3 cub Arborio rice; or short-grainwhite rice
6 cub Finely chopped sorrel; orabout 8-ounces
Salt and black pepper; totaste

Preparation:

This fat-free soup is a good first course for an otherwise rich meal. You can make this soup with watercress, purslane, or lamb's quarter instead of sorrel.

1. Combine the leek and just enough stock to cover in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the rice, the remaining stock, and salt. Raise the heat and bring to a boild. Reduce the heat and simmer for 20 minutes, or until the rice is tender. Remove from the heat. Stir in 5 cups of the sorrel.
sprinkle with black pepper. Adjust the seasoning. Ladle into individual soup bowls, garnish with the remaining sorrel, and serve.

Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 09, 1999, converted by MM_Buster v2.0l.

Rice And Tomato Soup

Servings: 6 servings

Ingredients:

1 large Onion; peeled and chopped
; finely
1 397 gram can choppedtomatoes; (14oz)
1 tablespoon Tomato pur‚e
1 50 grams lon grain rice;(2oz)
900 ml Well flavoured chickenstock; (1½ pints)
25 g Plain flour; (1oz)
300 ml Skimmed milk; (½ pint)
Freshly ground black pepper

Preparation:

1. Put the onion, tomatoes and tomato pur‚e, rice and chicken stock in a pan, and bring it to the boil.

2. Then cover the pan, and simmer for 30 minutes.

3. Whisk the flour and milk together until smooth.

4. Add this to the soup, season and bring to the boil again until thickened.

Converted by MC_Buster.

NOTES : This soup has a much better flavour if it can be made with stock from a chicken carcass, rather than from stock cubes, and this will have the additional advantage of adding less salt to the dish. The canned tomatoes may be replaced by 250g (8oz) fresh tomatoes, skinned and chopped.

Converted by MM_Buster v2.0l.

Rice And Tomatoes

Servings: 1 servings

Ingredients:

1 teaspoon Salt
1 cub Unconverted long-grain rice
1 Onion; chopped fine
1 tablespoon Vegetable oil
A 13-ounce can plumtomatoes; drained,reserving
cup juice, and
; chopped

Preparation:

In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste.

Serves 4.

Gourmet February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rice And Veggies Stir Fry

Servings: 1 servings

Ingredients:

1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Green onion; (includingtops)
1 Cucumber
3 Gloves of garlic; (minced)
2 tablespoon Soy Sauce
1 teaspoon Honey
¼ teaspoon Ginger
2 cub Cooked rice; (any kind,brown, white, basitmi)

Preparation:

Saute all veggies together in skillet (water, or 2 teaspoon of olive oil) until tender. Add soy sauce, honey and ginger then add rice.*

*I eat seafood so I sauteed my shirmp (about 15 medium) with the veggies.

Posted to fatfree digest by "Rita T. Scarborough" <rts@neiboroughgroup.com> on Sep 18, 1999, converted by MM_Buster v2.0l.

Rice Cakes with Lime Crab

Servings: 6 servings

Ingredients:

2 cub Jasmine rice; cooked
30 g Fresh coriander; chopped
Crushed black peppercorns
Vegetable all fordeep-frying

LIME CRAB TOPPING:
185 g Canned crab meat; drained
2 Fresh red chillies; seededand finely
Chopped
2 small Green chillies; finelysliced
¼ cub Coconut cream
2 tablespoon Thick natural yoghurt
3 teaspoon Lime juice
3 teaspoon Thai fish sauce
3 teaspoon Finely grated lime rind
1 tablespoon Crushed black peppercorns

Preparation:

1. Combine rice, coriander and black peppercorns to taste. Press into an oiled 18x28cm shallow cake tin and refrigerate until set. Cut rice mixture into 3x4cm rectangles.

2. Heat vegetable oil in a large pan. Cook rice cakes, a few at a time, for 3 minutes or until golden. Drain well.

3. To make topping, place crab meat, red and green chillies, coconut cream, yoghurt, lime juice and fish sauce in a food processor and process until smooth. Stir in lime rind and black peppercorns. Serve with warm rice cakes.

Makes 24

Recipe by: Super Food Ideas (Aussie Magazine)

Converted by MM_Buster v2.0l.

Rice Congee with Olives

Servings: 8 servings

Ingredients:

1 cub Long-grain rice
12 cub Water
½ teaspoon MSG; optional
1 pound Chicken bones or pork neckbones
(or a bit of each)
½ Roll Preserved Chineseturnip; chopped and rinsed
1 slice Fresh ginger root
1 cub Chinese dried olives; (lamsee)
2 Eggs; beaten - (optional)
1 teaspoon Sesame oil
1 teaspoon White wine vinegar
1 pinch Freshly-ground white pepper;or to taste
2 Green onions; chopped forgarnish

Preparation:

Put the rice in a 6-quart heavy-lidded saucepan and add the water, optional MSG, bones, preserved turnips and ginger. Bring to a boil and turn down to a low simmer, covered. Stir often and cook for 2 hours or more until the mixture is thick and fairly smooth. During the last couple of minutes of cooking, add the olives. Remove the bones and ginger slice. Pour the beaten egg over the top of the soup in a thin stream and count to 10. Gently stir in the eggs, thus forming "egg flowers." Mix the sesame oil, vinegar and white pepper together and add to the pot. Garnish with the green onions.
This recipe serves 8 to 10.

Variations: You can add almost any kind of cooked meat or fish to this. Try any of the following:

Abalone -- canned, drained and sliced thin

Pork -- chopped, and dried oysters, soaked for 2 hours, drained and chopped a bit; add to the pot during the last 15 minutes of cooking.

Chicken -- cooked, chopped

Chinese roast duck -- chopped into bite-size pieces.

Seafood -- shrimp, scallops, etc. added during the last 10 or 15 minutes of cooking.

Comments: This is a very warming Chinese soup made by cooking rice until it simply turns to a thick liquid. It is most often served for breakfast and the flavor can be different each time, depending on what kind of meats you add to the soup.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

10-04-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Rice Custard

Servings: 8 servings

Ingredients:

6 large Eggs
3 cub Whole Milk
1 cub Granulated sugar
2 teaspoon Vanilla Extract
½ teaspoon Salt
1 ½ cub Cooked Rice
1 cub Raisins
Nutmeg

Preparation:

Pre-heat oven to 350-F degrees and lightly butter a 2-quart casserole dish; set aside. Place a shallow baking pan with about an inch of hot water in the oven, making sure the pan is large enough to comfortably hold the filled casserole dish without overflowing.

Break the eggs into the prepared casserole dish and beat with an electric mixer to blend. Stir in the milk, sugar, vanilla, and salt, blending well as you go. Add the rice and raisins, and stir to blend again. Sprinkle the top with a generous dose of nutmeg, and gently set the casserole in the pan of hot water.

Bake for about an hour and a half total. About a half hour into baking, break up the pudding with a fork. Check occasionally as you bake. Serve the rice pudding warm from the oven, or refrigerate and serve it cold.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 25, 1999, converted by MM_Buster v2.0l.

Rice Ensalada

Servings: 4 servings

Ingredients:

1 can Spam luncheon meat - (12oz); cut into ½" strips
1 Red bell pepper; cut into½" strips
1 Green bell pepper; cut into½" strips
2 cub Fresh corn kernels or thawedfrozen corn
½ cub Oil
3 tablespoon Chi-Chi's hot salsa
1 tablespoon Vinegar
2 cub Cooked rice

Preparation:

In skillet over medium-high heat, cook Spam and bell peppers 7 to 10 minutes or until browned. Add corn. Cover. Cook 5 to 7 minutes longer or until corn is tender.

Meanwhile, in small bowl, whisk together oil, salsa, and vinegar. Serve warm Spam mixture on rice. Drizzle with salsa mixture.

This recipe yields 4 servings.

Source: "Official Spam website at http://www.spam.com" S(Formatted for MC5): "10-12-1999 by Joe Comiskey - jcomiskey@krypto.net"

Per serving: 377 Calories (kcal); 28g Total Fat; (65% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Recipe by: n/a

Converted by MM_Buster v2.0n.

Rice Flake-Crisped Black Sea Bass, Mushrooms, Pea Greens An

Servings: 4 servings

Ingredients:

4 Black sea bass portions -;(6 oz ea)
Egg wash
1 cub Rice flakes
1 cub Shiitakes
1 cub Oyster mushrooms
2 tablespoon Canola oil
Oil for deep frying; at 350degrees
1 cub Small-diced eggplant
Wondra flour; to coat
1 tablespoon Minced shallots
1 teaspoon Black cumin
1 tablespoon Butter
3 cub Pea shoots
1 Tomato; diced
Salt; to taste
Freshly-ground black pepper;to taste
=== SAUCE ===
4 tablespoon Finely chopped white onion
1 tablespoon Chopped garlic
1 tablespoon Chopped ginger
¼ teaspoon Turmeric
1 Dried chili; ground
1 tablespoon Coriander seed; ground
1 tablespoon Ground cumin
½ teaspoon Freshly-ground black pepper
2 ½ cub Fish fumet
2/3 cub Coconut milk
3 tablespoon Tamarind

Preparation:

Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper. Cover with rice flakes on skin side. Cook fish in saute pan with 1 tablespoon of oil, rice flake-side down until golden brown, flip and continue until done (golden brown). Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat. Season with salt and pepper and reserve. Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve.

Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute. Add pea shoots to wilt, then the tomato dice, reserved eggplant and toss. Place vegetable in center of plate and top with the bass and drizzle with the sauce. Serve. For Sauce: In a medium saucepan, sweat onion, garlic and ginger. Make a paste with spices and water to moisten. Add to onion mix and sweat. Add fish fumet and simmer for 30 minutes. Finish with coconut milk and tamarind. Do not boil. Simmer until flavors are balanced. Pass through fine mesh strainer. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9566) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-23-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Chef Floyd Cardoz, Tabla

Converted by MM_Buster v2.0l.

Rice Idli

Servings: 1 servings

Ingredients:

3 cub Parboiled rice; (washed andsoaked
; overnight)
1 cub Urad dal; (washed and soaked
; overnight)
½ teaspoon Soda bicarb
Salt to taste

Preparation:

Having soaked both rice and dal separately, wash well with plenty of water.

Grind dal to a very fine paste.

Grind rice till fine grains are left (like very fine semolina).

Mix both rice and dal together after grinding.

Add soda bicarb and salt and beat well.

Add a little water if necessary.

The batter should be fairly thick.

Cover and keep aside for 7-8 hours, undisturbed.

To make idlies, do not beat the batter again.

Spoon batter onto an idli stand.

Heat water in idli cooker, and place stand in.

Steam for 5-7 minutes.

Insert a clean matchstick (back end) or a skewer.

The skewer should come out clean if the idlis are done.

Making time:

Soaking Time: 7-8 hours

Grinding: 30 minutes

Fermenting: 7-8 hours

Steaming: 7-8 minutes per round.

Makes: 30-35 idlis

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Rice Mix Meatballs

Servings: 8 Servings

Ingredients:

1 package (6.8 oz) beef flavored ricemix
1 Egg, beaten
1 pound Ground beef
2 ½ cub Boiling water
2 tablespoon Cornstarch
3 tablespoon Cold water

Preparation:

Set contents of rice seasoning packet aside. In a bowl, combine the rice and egg. Add beef and mix well. Shape into 1 inch balls. In a large skillet over medium heat, brown the meatballs on all sides. Meanwhile, in a small bowl, combine reserved seasoning packet and boiling water. Add to skillet; cover and simmer for 30 minutes or until the rice is tender.
Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil. Cook and stir for 2 minutes until thickened. Yield: 8-10 servings Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking

Posted to MM-Recipes Digest V4 #3 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 11, 1999

Rice Noodle (Bifun) or Bean Noodle (Vermicelli) Salad

Servings: 1 servings

Ingredients:

1 package Bifun or Vermicelli Noodles
1 cub Red Cabbage - shredded
180 g Snow peas- blanched &shredded
1 Red pepper - diced
90 g Sprouts - radish
Ginger - to taste
2 Cloves Garlic
4 Strips Orange zest
Coriander 15 sprigs stemremoved
1 Spring onion; (1 to 2)
7 tablespoon Red wine vinegar
¼ cub Toasted sesame oil
1 tablespoon Maple syrup - optional
1 teaspoon Chili sauce
1 teaspoon Seasalt
Tamari to taste

Preparation:

Place Bifun in a large bowl and pour boiling water to cover. Cover with plate and let sit until soft, about 10 minutes. Drain thoroughly and place in salad bowl. Toss in the cabbage, snow peas, pepper and sprouts.

In a food processor, prepare the dressing by blending all of the remaining ingredients except Tamari.

Pour the dressing over the noodles and toss. Add Tamari to taste.

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Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; ½ Fruit; 0 Fat; ½ Other Carbohydrates

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Rice Noodle And Pea Salad

Servings: 4 servings

Ingredients:

2 cub Rice stick noodles; soakedin hot water
1 cub Snap peas; blanched
1 cub Snow peas; blanched
8 Thai basil leaves chiffonade
1 cub Julienned red bell pepper
Juice of 1 lime
Brown Butter Vinaigrette;see * Note
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

* Note: See the "Lemon Grass Caper Brown Butter Vinaigrette" recipe which is included in this collection.

In a large bowl, toss everything together with the vinaigrette. Season and taste. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A31)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

01-21-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

Rice Noodles with Garlic And Herbs

Servings: 1 servings

Ingredients:

1 cub Plus 2 tablespoons vegetableoil
½ cub Thinly sliced shallot
1/3 cub Thinly sliced garlic
¼ cub Tamarind; (from a pliable
; block)
½ cub Warm water
3 tablespoon Asian fish sauce;(preferably naam
; pla)
3 tablespoon Rice vinegar
1 ½ tablespoon Firmly packed brown sugar
¼ cub Water
¾ pound Dried flat rice noodles;(about ¼ to ½
; inch wide)
1 small Onion; sliced thin
1 small Red bell pepper; cut intothin
; strips
¾ pint Vine-ripened cherrytomatoes; quartered
¼ cub Thinly sliced fresh Thaibasil leaves or
; Italian basil leaves
¼ cub Chopped fresh coriander

Preparation:

In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes.
Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner.

In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water.

In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well.

In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well.

Serves 6.

Gourmet June 1994

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Rice Noodles with Lemongrass Chicken

Servings: 1 servings

Ingredients:

SAUCE:
¼ cub Very hot or boiling water 50mL
3 tablespoon Sugar 45 mL
3 tablespoon Fish sauce 45 mL
3 tablespoon Rice vinegar 45 mL
3 tablespoon Lime juice 45 mL
½ teaspoon Hot Asian chili paste 2 mL
1 Clove garlic; minced 1

NOODLES:
½ pound Vermicelli rice noodles 250g

RAW VEGETABLES:
2 cub Shredded lettuce 500 mL
2 cub Bean sprouts; (very fresh)500 mL
1 cub Shredded basil; mint andcilantro
; 250 mL
½ English cucumber; slicedvery thin
; 125 mL
1 Carrot; grated 1

CHICKEN:
½ cub Sugar 125 mL
3 tablespoon Water 45 mL
¼ cub Extra water 50 mL
1 Clove garlic; minced 1
1 tablespoon Lemon grass; minced 15 mL
2 Shallots; thinly sliced 2
1 tablespoon Fish sauce 15 mL
1 tablespoon Soy sauce 15 mL
1 pound Boneless; skinless chicken
; 500 g
2 tablespoon Chopped; roasted peanuts 25
; mL

Preparation:

Combine hot water with sugar to dissolve. Add fish sauce, rice vinegar, lime juice, hot sauce and garlic. Reserve.

Cook noodles 3 to 5 minutes in boiling water until just tender. Chill under cold water. Drain.

Line a platter with lettuce, bean sprouts, herbs, cucumber and carrot.
Fluff cold noodles on top.

Combine sugar and water in a medium saucepan. Cook over high heat until mixture turns a golden caramel colour. Standing back, in case mixture bubbles and splatters, add water, garlic, lemon grass, shallots, fish sauce, soy sauce. Marinate chicken in this mixture for ½ hour to overnight.

Heat oil in wok. Lift out chicken from marinade and add. Brown. Add liquid and cook until sauce becomes syrupy.

Spoon chicken and sauce over noodles. Sprinkle with peanuts.

Serve with reserved sauce over top or individually as a dip.

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NOTES : Makes 4 to 6 servings.

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Rice Noodles with Wild Mushrooms

Servings: 1 servings

Ingredients:

2 Cm; (1 inch) piece
; ginger, grated
1 Red chilli; finely sliced
2 tablespoon Mirin or cider vinegar
2 tablespoon Lemon juice
1 tablespoon Sake
1 tablespoon Sesame oil
60 ml Groundnut oil
2 teaspoon Fish sauce
2 tablespoon Walnut oil
50 g Shiitaki mushrooms; sliced(2oz)
50 g Oyster mushrooms; torn (2oz)
50 g Enoki mushrooms; (2oz)
1 200 gram pac rice noodles
50 g Green beans; blanched,refreshed
; and cut in half
; (2oz)
40 g Beansprouts; (1 ½oz)

TO GARNISH:
1 tablespoon Toasted sesame seeds
Fresh coriander

Preparation:

Put the ginger, chilli, mirin, lemon juice, sake, sesame oil, groundnut oil and fish sauce in a bowl and whisk.

In a wok or large frying pan, heat the walnut oil and fry the shiitaki and oyster mushrooms for 1-2 minutes then add the enoki mushrooms and cook for a further minute.

Cook the noodles as per the pack instructions. Drain and cool.

Add the green beans and bean sprouts to the mushrooms, toss briefly.

To assemble, add the noodles to half the dressing and arrange the mushrooms on top. Pour the remaining dressing over and garnish with toasted sesame seeds and fresh coriander.

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NOTES : Very light and delicate flavoured noodle dish with Chinese mushrooms and sake.

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Rice Paper Rolls

Servings: 1 servings

Ingredients:

VEGETABLE ROLL:
Wood ear mushrooms –julienned
Cellophane noodles – soaked;rinsed, dried, and
; cut into ½- inch
; strips
Thai basil and cilantro andchives; packed and cleaned
Bean sprouts
Boston lettuce – shredded
Pickled radishes and burdock– julienned

NOUC CHAM:
¼ cub Nouc mam
¼ cub Rice vinegar or 2tablespoons lime juice
2 tablespoon Sugar
1 small Chili
2 small Crushed garlic cloves
Fresh lime leaf and cilantro
1 tablespoon Fresh ginger
Shredded daikon or carrot

FRIED SPRING ROLL:
Left-over chicken – diced
Bean thread noodles – cutsame

TARO FILLING:
1 pound Taro puree – steamed
3 tablespoon Cornstarch
1 tablespoon Sugar
½ teaspoon Salt

TUNA ROLL:
Bluefin tuna – cut into thinrectangles
Mango – sliced in rectangles
Cucumber – shaved thin
Cubanelle pepper – roastedand cut into
; thin rectangle
Fresh fennel – shaved
Fresh yuzu and wasabi sauce

Preparation:

For all rolls place ingredients in rice paper and fold like an envelope.
*Note: If one wrapper tears, use two!

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NOTES : Recipe courtesy of Rocco Dispirito, Exec. Chef, Union Pacific

Recipe by: IN FOOD TODAY SHOW #INC299

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Rice Papper Wrapped Halibut Roasted with Foie Gras

Servings: 4 servings

Ingredients:

4 large Round rice wrappers
4 Halibut fillets -; (6 oz ea)
8 ounce Foie gras mousse; see below
12 Long Chive batons
Salt; to taste
Freshly-ground black pepper;to taste
Gingered Spaghetti Squash;see * Note
Wild Mushroom Ragout; see *Note
Chives; for garnishing
Truffle oil; for garnishing
=== FOIE GRAS MOUSSE ===
8 ounce Fresh foie gras; B or Cgrade
1 Whole Egg
¼ cub Heavy cream
1 teaspoon White truffle oil
4 ounce Skinless chicken breast;diced
1 tablespoon Finely-chopped chives
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

* Note: See the "Gingered Spaghetti Squash" and "Wild Mushroom Ragout" recipes which are included in this collection.

For the foie gras mousse, in a processor, puree the foie gras, egg, cream, truffle oil and chicken until smooth. Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper. Set aside. Spread foie mousse on each fillet and top with 3 chives. Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel. Place halibut, foie-side down in the middle of the wrapper and fold in bottom side first. Then fold in the 2 sides followed by the top. Let rest on folded side for 5 minutes before cooking. These can be made 4 hours in advance. In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes. This will seal the package. Flip over and sear the foie side until brown. Flip back over and toast in a 400 degree oven for about 8 to 10 minutes. On a large plate, place small mound of Gingered Spaghetti Squash in the middle. Surround with Wild Mushroom Ragout and garnish with truffle oil and chives. This recipe yields 4 servings.

Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A30)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

01-22-1999

Recipe by: Ming Tsai

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Rice Pilaf with Almonds And Raisins

Servings: 4 servings

Ingredients:

1 tablespoon Butter or vegetable oil
1 cub Finely-chopped onion
1 Jalapeno; seeded and chopped
1 cub Aromatic rice
(such as basmati or jasmine)
1 ¾ cub Rich defatted chicken orvegetable stock
1/3 cub Dry white wine
¼ teaspoon Saffron threads
1/3 cub Golden raisins
1 Piece Cinnamon stick -; (3”long)
¼ teaspoon Ground cardamom
3 tablespoon Blanched slivered almonds;lightly toasted
1 teaspoon Finely-grated lemon zest
1 tablespoon Minced chives; optional

Preparation:

Heat butter or vegetable oil in a deep sauce pan over medium heat. Add the onions and chile and saute until softened but not brown. Stir in rice and cook for 5 to 6 minutes longer or until rice is just beginning to color.
Add the stock, wine, saffron, raisins, cinnamon and cardamom. Stir, bring to a boil then reduce heat to a simmer and cover. Simmer until all liquid is absorbed about 12 to 14 minutes. Remove from heat and gently fluff with a fork and stir in almonds, zest and chives. Remove cinnamon stick if desired. This recipe yields 4 to 6 servings.

Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9777 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-22-1997

Recipe by: John Ash

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Rice Pilaf with Mustard Seed And Mushrooms

Servings: 4 servings

Ingredients:

1 cub Finely-chopped onions
2 tablespoon Minced garlic
4 tablespoon Olive oil
1 ½ cub Arborio rice
¼ cub Whole mustard seeds
½ cub Dry white wine
3 cub Rich chicken or vegetablestock
1 large Bay leaf
6 ounce Small white mushrooms;cleaned, quartered
Salt; to taste
Freshly-ground black pepper;to taste
1 tablespoon Fresh lemon juice
1 teaspoon Grated lemon zest
3 tablespoon Mixed chopped fresh herbs
(such as basil; parsley andchives)

Preparation:

Saute the onions and garlic in 2 tablespoons olive oil in a deep sauce pan until softened but not browned. Add rice and continue to cook and stir until rice just begins to color. Add mustard seeds and cook for a minute or two longer (seeds will begin to pop). Add wine, stock and bay leaf and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, 12 to 14 minutes. While rice is cooking, add remaining oil to a saute pan and saute mushrooms over high heat until lightly browned but still firm. Season with salt and pepper and toss with lemon juice, zest and herbs. When rice is done, gently stir in mushrooms and serve immediately.
This recipe yields 4 to 6 servings.

Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9777 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-22-1997

Recipe by: John Ash

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Rice Pilaf with Peas And Pine Nuts

Servings: 1 servings

Ingredients:

1 tablespoon Butter
½ Onion; finely chopped
¾ cub Long-grain white rice
½ teaspoon Ground turmeric
2 cub Canned chicken broth
½ cub Frozen peas
¼ cub Toasted pine nuts

Preparation:

Melt butter in heavy medium saucepan over medium heat. Add chopped onion and saute until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.

Serves 2.

Bon Appetit December 1991

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Rice Pilaf with Pistachios And Golden Raisins

Servings: 1 servings

Ingredients:

¼ cub Finely chopped onion
¼ teaspoon Turmeric
⅛ teaspoon Ground cardamom
1 ½ teaspoon Unsalted butter
1/3 cub Long-grain rice
2/3 cub Chicken broth
2 tablespoon Pistachio nuts; toastedlightly,
; cooled, and chopped
2 tablespoon Golden raisins; soaked inboiling
; water to cover for
; 1 minute and
; drained
2 tablespoon Thinly sliced scalliongreens

Preparation:

In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining ½ tablespoon butter, and salt and pepper to taste.

Serves 2.

Gourmet February 1990

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Rice Pudding Brulee

Servings: 1 servings

Ingredients:

100 g Pudding rice
50 g Sugar
2 tablespoon Custard powder
1 Lemon; zest of
1 l Sweetened soya milk
Icing sugar

Preparation:

Place all the ingredients except the icing sugar in a cast iron saucepan and place on a very low heat for 1 ½ hours. Stir every 15 minutes.

Put the cooked rice mixture into ramekins and cover with icing sugar. Place the ramekins under the grill or use a blow torch to caramelise the sugar.

Serve immediately.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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Rice Pudding with Apricots And Cherries

Servings: 12 servings

Ingredients:

1 cub Arborio rice
¾ cub Sugar
¾ teaspoon Salt
2 cub Water
2 cub Half-and-half
3 large Egg yolks
1 cub Heavy cream
1 Stick cinnamon or ¼ tsp.cardamom
1 pound Fresh cherries; stemmed andpitted
6 Fresh apricots; pitted andsliced,
OR 20 dried apricots
12 SERVINGS OVO-LACTO

Preparation:

Fresh tart cherries and sweet, juicy apricots transform rice pudding from a homey comfort food into a sophisticated grand finale. Using a short grain rice, such as arborio, gives the dish an extra-creamy quality.

In large heavy saucepan, combine rice, sugar, salt and water. Cook 15 minutes over low heat, stirring occasionally. In medium bowl, whisk together 'A cup half-and-half with egg yolks, then stir in rice mixture.
Mix well. Stir in remaining half-and-half, heavy cream and cinnamon. Return mixture to pot. Cook over low heat, stirring frequently, until rice is tender and suspended throughout pudding, 45 minutes to 1 hour. Stir in cherries and apricots. Remove from heat and let cool. Transfer to serving bowl. Serve at room temperature.

PER SERVING: 279 CAL.; 5G PROT.; 13G TOTAL FAT (8G SAT. FAT); 35G CARB.:95MG CHOL.; 186MG SOD.; 2G FIBER.

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By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 39

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Rice Pudding with Cranberry Walnut Sauce

Servings: 1 servings

Ingredients:

1 1/3 cub Milk
½ cub Converted rice
3 tablespoon Sugar
¼ teaspoon Salt
¾ cub Half-and-half
¼ cub Red currant jelly
¼ cub Water
2 tablespoon Dried cranberries or raisins
1 tablespoon Fresh lemon juice
1 large Egg
½ teaspoon Vanilla
1 tablespoon Chopped toasted walnuts

Preparation:

In a heavy saucepan, simmer milk, rice, sugar, salt and ½ cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.

While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.

In a measuring cup, beat together with a fork egg, vanilla and remaining ¼ cup half-and-half.

Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.

Stir walnuts into sauce and serve rice pudding with sauce.

Serves 2.

Gourmet February 1995

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Rice Pudding with Cream Sherry

Servings: 1 servings

Ingredients:

6 cub Milk; (about)
1 cub White rice; (short- or
; medium-grain)
½ cub Sugar
2 Cinnamon sticks
1 Vanilla bean; (splitlengthwise)
¼ teaspoon Salt
½ cub Cream Sherry
½ cub Firmly packed brown sugar
Additional brown sugar

Preparation:

Combine 5 cups milk, rice, ½ cup sugar, cinnamon, vanilla and salt in heavy medium saucepan. Bring to boil. Reduce heat to low and cook until rice is tender and mixture is thick, stirring frequently, about 50 minutes.
Mix in Sherry and ½ cup brown sugar.

Serve pudding hot or well chilled. Thin with milk if pudding is too thick.
Spoon into bowls. Press additional brown sugar through sieve atop puddings and serve.

Serves 4.

Bon Appetit May 1992

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Rice Pudding with Flaming Bananas

Servings: 6 servings

Ingredients:

1 quart Milk
½ cub Uncooked long-grain whiterice; plus
2 tablespoon Uncooked long-grain whiterice
1 pinch Salt
½ cub Sugar; plus
1 tablespoon Sugar
2 Egg yolks
1 teaspoon Pure vanilla extract
¾ teaspoon Ground cinnamon
⅛ teaspoon Grated nutmeg
1 cub Heavy cream
2 tablespoon Dark rum
6 Flour tortillas; for baskets
½ cub Sugar; mixed with
2 tablespoon Cinnamon
9 tablespoon Butter; cubed into
Tb
½ cub Brown sugar
6 Bananas; peeled, and
Sliced into ¼" slices
2 tablespoon Banana Liqueur
Shaker of powdered sugar

Preparation:

In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine ½ cup of the sugar, the egg yolks, vanilla, ¼ teaspoon cinnamon, and nutmeg. When the rice is done, stir the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together ½ cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Refrigerate for 1 hour. Make tortilla baskets: Heat a lightly buttered saute pan, add tortilla and sprinkle with cinnamon sugar.
When tortilla is hot flip over and sprinkle the other side with cinnamon sugar. Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket. Repeat method for the remaining tortillas. Set aside until ready to assemble. In a saute pan, melt the remaining butter. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and bananas. Saute for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining ½ cup of cream and remove from the heat. Spoon the banana sauce in the center of each plate. Place the tortilla cup in the center of the sauce. Spoon the pudding in the center of the cups and top with a little more banana sauce.
Garnish with powdered sugar and cinnamon sticks, if desired. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

04-15-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Rice Pudding with Pineapple And Banana

Servings: 1 servings

Ingredients:

85 g Arborio rice
1 Vanilla pod
1 Twirl lemon zest
1 pinch Salt
600 ml Milk
300 ml Cream
1 tablespoon Caster sugar
30 g Unsalted butter
Icing sugar
4 slice Fresh pineapple
2 Bananas
8 Satay sticks

Preparation:

Preheat the oven to 140C/gas 1½.

Heat the butter and sugar until foaming and add the rice. Stir to coat all the grains until they are glistening.

Heat the milk and add it carefully and gradually to the rice - it will spit at first. Add the cream, salt and lemon zest (in one piece for easy removal later). Split the vanilla pod, scrape out the seeds and add pod and seeds to the rice.

Bring to a gentle boil and, before the milk rises, pour into a deep earthenware dish to cook gently in the oven for about 2½ hours. Cover the surface of the pudding with parchment paper to prevent a brown skin forming.

When cooked, remove from the oven, remove the lemon zest and vanilla pod and pour the rice mixture into 4 large ramekins. Allow to cool while you prepare the fruit.

Cut the fruit into suitable sized chunks to be threaded on to the satay sticks (soak these first in water for a while to stop them burning). Allow two sticks per person. Dredge the fruit generously with icing sugar and caramelise them under the grill or with a blow torch.

Dredge the top of the puddings quite thickly with a mixture of icing sugar and caster sugar and pop the dishes under the grill to caramelise and melt the sugar (or, again, use a blow torch). Allow the caramel to set.

Serve a pot of rice pudding with two fruit skewers for each person - warm rather than hot.

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Rice Pudding with Plum Compote

Servings: 1 servings

Ingredients:

400 ml Milk
50 g Caster sugar
50 g Flaked rice
1 Vanilla pod
100 ml Double cream
100 g Caster sugar
200 ml Jug of water; about
2 Victoria plums
4 tablespoon Marsala wine
100 g Caster sugar
1 Cinnamon stick
2 Star anise; 2 cloves
2 tablespoon Demerara sugar
1 Place the milk and sugar in a saucepan and stir over a medium heat until
the sugar dissolves.
2 Cut the vanilla pod lengthways and scrape out the seeds with a teaspoon.
Place the seeds with the milk and sugar in a saucepan.
3 Add the rice and boil. Cover with a lid and simmer for 7-10 minutes,
stirring occasionally.
4 Make sugar decorations by dissolving the sugar and 3 tbsp water over a
low heat until the liquid is clear.
5 Raise the heat and boil, without stirring, until the syrup turns a golden
caramel colour.
6 Lightly whip the cream. In a small saucepan put the wine, 4 tbsp water,
sugar and spices. Rapidly bring to the boil and stir to dissolve the sugar.
Reduce the sauce to a syrup over a medium-high heat.
7 Cool the caramel a little, dip a teaspoon in the pan and let the caramel
fall in a thin stream from the spoon onto greaseproof paper, making swirls
and attractive shapes. Leave to cool.
8 Remove the stones from the plums. Slice each plum into four segments and
add these to the pan of syrup.
9 Remove the rice from the heat and gradually stir in the cream. Spoon into
a ramekins and sprinkle with brown sugar. Grill to melt the sugar.
10 Spoon the plums from the pan and place in a circle around the edge of a
serving plate. Strain the syrup through a sieve to remove the spices and
pour over the plums.
11 Carefully place the rice pudding in the centre of the serving plate
surrounded by the plums.
12 Peel the cooled sugar decorations off the paper and use to decorate the
plate with the star anise, if desired.

Preparation:

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Recipe by: Can't Cook Won't Cook

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Rice Pudding with Rosewater, Cardamom And Pistachio

Servings: 2 servings

Ingredients:

8 Heaped tbsp arborio rice
300 ml Milk
300 ml Double cream
6 tablespoon Water
1 Split vanilla pod
1 teaspoon Cardamom pods
1 Handful shelled pistachios
4 tablespoon Caster sugar
4 teaspoon Rosewater

Preparation:

Put the rice in a heavy bottomed pan with the milk, cream, water and vanilla. Bring to a boil over a medium heat, then turn the heat down and let it barely simmer. Cook for 15 - 20 minutes or until the rice grains have swelled up but still have a little bite.

While the rice is cooking, remove the pods from the cardamom seeds and grind in a pestle and mortar or with a rolling pin and plastic bag until powdered. Chop the pistachios roughly.

Stir the sugar into the rice and remove the vanilla pod. Add the cardamom.
Stir in the rosewater. Cook briefly and add more sugar if needed.

Serve in bowls and scatter with the pistachios.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Rice Red Lentil And Wheat Berry Salad

Servings: 6 servings

Ingredients:

1/3 cub Wheat berries
1 teaspoon Canola oil
¼ teaspoon Salt
¾ cub Red lentils; rinsed in a
; strainer
¾ cub Basmati or jasmine rice;rinsed in a
; strainer

THE DRESSING:
¼ cub Lemon juice
2 large Garlic cloves; put through apress
; or minced
¼ teaspoon Salt
Generous seasoning freshlyground pepper
1/3 cub Olive oil
1 Carrot; minced
1 Red bell pepper; very finelydiced
½ cub Minced fresh parsley

Preparation:

Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool.

Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature.

Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously. Set aside.

When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate at least 20 minutes before serving. (Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)

Yield: 4 to 6 main course servings

CHEF DU JOUR JEANNE LEMLIN SHOW #DJ9525

Busted and entered for you by: Bill Webster

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Rice Ring with Peaches

Servings: 4 servings

Ingredients:

175 g Long-grain brown rice; (6oz)
600 ml Apple juice; (1 pint)
¼ teaspoon Ground nutmeg
11 g Sachet of gelatine; ( ½oz)
4 tablespoon Warm water
1 450 gram car natural yogurt;(15oz)
4 Peaches

Preparation:

Put the rice into a saucepan with the apple juice and nutmeg. Bring it to the boil. Cover the pan and simmer for 30-40 minutes or until the rice is soft. Drain off the excess juice if necessary.

In a small pan, soak the gelatine in the warm water and then dissolve it on a low heat and stir it into the rice. Leave the mixture to cool. Mix in the yogurt.

Put one peach into a bowl and pour boiling water over it. Leave it for 2 minutes and then drain it and peel off the skin. Stone and slice the peach.

Lay the peach slices in the bottom of an oiled 900ml (1 ½-pint) ring mould. Spoon the rice mixture on top. Leave the mould in a cool place for 2 hours to set.

Just before serving, scald, skin and slice the remaining peaches. Turn out the rice mould and fill in the centre with the sliced peaches.

Note: if you are making half or quarter the quantity, set the mould in individual bowls with sliced fruit in the base and do not turn them out.
Decorate with more fruit when set. For 125g (4oz) rice, use 350ml (12 floz) apple juice; for 50g (2oz) rice, use 250ml (8 floz) apple juice.

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Converted by MM_Buster v2.0l.

Rice Roti

Servings: 1 servings

Ingredients:

2 cub Rice flour
1 cub Overcooked soft rice
Salt to taste
Water

Preparation:

Blend the cooked rice to a smooth paste in a blender.

Use water as required.

Add salt to the flour.

Add blended rice paste, knead into a soft dough.

Take a ping pong ball sized dough.

Roll in some dry flour, pat into a thin chappati.

Do the above with your palm or with a rolling pin.

Place on a warmed griddle, apply water with hand on upper side.

Invert and roast on wetted side till cooked.

Invert again and puff up like chappati or on direct flame.

Serve hot with saagu, or other gravy vegetable.

Making time: 20 minutes

Makes: 4-5 rotis

Shelf life:Best fresh

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Converted by MM_Buster v2.0l.

Rice Rotis

Servings: 1 servings

Ingredients:

1 cub Ordinary steamed rice orleft over rice; (All thebetter to
; use overnight rice
; kept in the
; fridge.)
½ cub Wheat flour
1 tablespoon Chopped corriander
1 teaspoon Red chilli powder
¼ teaspoon Cumin seeds
¼ teaspoon Sesame seeds; (til)
1 tablespoon Oil or butter
Salt to taste
1 tablespoon Yoghurt or curds
1 tablespoon Fresh fenugmerk or spinachleaves; (optional)
Oil to shallow fry
3 teaspoon Oil to shallow fry.; (3 to4)

Preparation:

If using spinach or other greens chop fine, wash and drain very well in colander.

Mix all ingredients well except oil to shallow fry.

And form a dough using moist hands.

Do not make it too soft.

Divide in 5-6 round balls.

Roll into chappatis of 5" Diameter

Shallow fry on hot grinddle.

Sprinkling some oil on both sides.

Cool on rack. Pack if desired with chutney or sauce.

Serves: 5-6 parathas

Making time: 20 mins.

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Rice Salad with Arugula, Pine Nuts And Olives

Servings: 1 servings

Ingredients:

3 cub Canned chicken broth
2 cub Long-grain rice
5 tablespoon Olive oil
¾ cub Slivered; pitted
; Mediterranean
; olives such as
; Kalamata (about 4
; ounces)
2 tablespoon Fresh lemon juice
1 package Fresh arugula; stemmed,chopped
; (½ ounce)
3 Green onions; minced
½ cub Pine nuts; toasted
1/3 cub Freshly grated Romano cheese

Preparation:

Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice.
Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.

Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper.
(Salad can be prepared 4 hours ahead. Let stand at room temperature.)

Serves 8.

Bon Appetit July 1991

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Rice Salad with Squashes

Servings: 4 servings

Ingredients:

5 Assorted small squashes; (5to 6)
(such as zucchini; yellowsummer squashes
; or patty pans)
½ cub Olive oil
1 teaspoon Salt; to 2 tsps
½ teaspoon Freshly-ground black pepper
1 Yellow onion; diced
2 Garlic cloves; peeled andcrushed
2 teaspoon Ground cumin
2 cub Cooked rice; (aromatic isbest)
2 tablespoon White or cider vinegar
1 bunch Parsley; leaves only,coarsely chopped
Lettuce leaves; for serving,optional

Preparation:

Trim the squashes and cut them into ¼-inch dice. In a heavy skillet, heat 2 tablespoons of the olive oil and add 1/3 of the diced squashes and some salt and pepper. Saute briefly over high heat, stirring often until lightly browned and slightly softened. Transfer to a bowl to cool and cook the remaining 2 batches in the same way, seasoning each batch. Cook the diced onion in the remaining olive oil in the same skillet over medium heat for 3 to 5 minutes. Stir in garlic and cook for 20 seconds more. Add the cumin, reduce heat to low, and cook, stirring, for about 2 minutes. Add to the squashes in the bowl. Add cooked rice, vinegar and chopped parsley, and adjust the seasonings. Serve immediately on lettuce lined plates, if desired, or refrigerate for up to 3 days. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6176 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-23-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Rice Soup

Servings: 1 servings

Ingredients:

2 tablespoon Vegetable oil
2 Garlic cloves; finelychopped
500 ml Chicken stock
1 tablespoon Preserved vegetable
1 tablespoon Light soy sauce
¼ teaspoon Ground white pepper
1 tablespoon Fish sauce
60 g Minced pork
240 g Boiled fragrant rice
Fresh coriander to garnish.

Preparation:

In a wok or frying pan, heat the oil and fry the garlic until golden brown.
Remove from the heat and set aside.

In a saucepan, heat the stock with the preserved vegetable. Add the soy sauce, pepper and fish sauce. Bring to simmering point. Holding the pork loosely in one hand, pull off small pieces with the other hand and drop in to the stock. When all has been added cook for 1 minute. Add the cooked rice and stir thoroughly. Cook for a further 4-5 minutes or until the rice is heated through and soft. The soup should be quite thick.

Ladle into individual bowls. Add 1tbsp of the garlic and oil mixture to each and garnish with coriander leaves.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Rice Stir-Fry

Servings: 1 servings

Ingredients:

1 tablespoon Vegetable oil
1 tablespoon Minced garlic
1 tablespoon Minced fresh ginger1 cupsliced sweet
; onion
½ Head bok choy; chopped
1 cub Green peas; fresh or frozen
2 large Eggs; beaten
½ pound Cooked tofu
2 Whole green onions; chopped
¼ cub Tamari sauce
¼ cub Dry sherry
¼ cub Vegetable stock; (recipefollows)
3 cub Cooked long grain rice

Preparation:

In a wok, heat the oil and stir-fry the garlic, ginger, and onion slices until the onion slices are translucent. Add the remaining ingredients and saute until the eggs are cooked and all the vegetables are heated thoroughly, including the rice.

S: 6 servings.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9196

Converted by MM_Buster v2.0l.

Rice Stuffing for Turkey

Servings: 1 servings

Ingredients:

4 Stalks of celery; (diced)(up to 5)
1 package Slivered almonds
16 ounce Fresh mushrooms; (sliced)
½ Green pepper; (diced)
8 ounce Sausage
2 ½ cub Cooked long grain and wildrice

Preparation:

Cook the sausage in a large skillet. Remove the sausage from the pan. Drain most of the grease, reserving about a tablespoon. Add mushrooms, celery, and peppers to the pan and saute until water from mushrooms is gone.
Combine all ingredients in large bowl and mix together. Stuff into the turkey. Bake turkey as you normally would.

Pretty simple, and very tasty. I will note that I am on a very tight budget, so I picked up one of the Uncle Ben's packages of rice which has the long grain and wild rice all in one box, then added some plain white rice I had at home.

Posted to MM-Recipes Digest V4 #2 by "Jodi Edmundson" <edmundjo@greensboro.com> on Dec 31, 1998, converted by MM_Buster v2.0l.

Rice Syrup Glaze

Servings: 1 servings

Ingredients:

2 tablespoon Unfiltered apple juice
2 tablespoon Rice syrup
⅛ teaspoon Pure vanilla extract
1 ½ teaspoon Kudzu

Preparation:

MAKES ¼ CUP DAIRY-FREE

Quick and simple, this glaze adds a nice gloss and a touch of sweetness to both cakes and muffins.

In small saucepan, combine apple juice, rice syrup and vanilla extract.
Heat mixture over low heat for 3 minutes.

In cup, dissolve kudzu in 1 tablespoon water, then whisk into apple juice mixture. Cook, whisking constantly, until mixture is slightly thickened, about 5 minutes. Use glaze while warm.

PER RECIPE: 130 CAL.; 0G PROT.; 0 TOTAL FAT (0 SAT. FAT); 35G CARB.; 0 CHOL.;50 MG SOD.; 0 FIBER

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By Kathleen <schuller@ix.netcom.com> on May 09, 1999.

Recipe by: Vegetarian Times Magazine, May 1999, page 48

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Rice Tart

Servings: 8 servings

Ingredients:

1 l Milk
2 Thin strips lemon rind
200 g Sugar
70 g Arborio rice
4 Eggs; plus one egg yolk
60 g Almonds; chopped
75 g Candied fruit; (lemon orcedro are
; better)
1 small Glass of Strega liqueur
1 pinch Salt
Quantity of shortcrustpastry

Preparation:

Boil the milk, lemon and sugar, then add the rice and salt. Cook very slowly and keep stirring until reduced to an unsmooth paste.

Beat the eggs and the yolk and add the rice mixture spoon by spoon. At the end put in the Strega liqueur and mix with the chopped almonds and candied fruit.

Layer a baking tin with fine shortcrust pastry, fill with the mixture and bake for one hour in a medium oven.

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Rice Timbales

Servings: 12 servings

Ingredients:

2 tablespoon Olive oil
2 Garlic cloves; peeled andcrushed
1 cub Coarsely chopped yellowonion
1 Celery stalk; coarselychopped
½ cub Coarsely chopped carrots
½ cub Coarsely chopped red bellpepper
½ cub Coarsely chopped mushrooms
½ cub Heavy cream
2 Eggs; beaten
1 cub Grated Monterey Jack cheese
2 tablespoon Parmesan cheese
3 cub Cooked long-grain rice
Salt; to taste
Freshly-ground black pepper;to taste
Peanut oil for greasing themolds

Preparation:

Heat a frying pan and add the oil, garlic and onion. Saute a few minutes and add the remaining vegetables. Saute until all are tender. Remove to a mixing bowl and allow to cool. Fold in the remaining ingredients. Lightly grease the timbale molds with the peanut oil and fill with the rice mixture. Each mold should hold about ½ cup. Level off the molds, but don't pack them too tightly. Place the timbales in a baking pan and fill the pan with enough hot water so it comes halfway up the sides of the molds. Cover the pan first with parchment or waxed paper, then with aluminum foil. Bake at 350 degrees for 25 to 30 minutes. Allow the timbales to cool enough so you can handle them. Remove them from the water and run the back edge of a table knife around the inside edge of the molds. Invert onto plates and serve. This recipe makes 12 to 16 timbales, depending on the size of the molds.

Comments: Rice is great for dinner and easy to prepare. It is so easy that I simply cannot understand why people buy instant rice. To cook simply put 2 cups rice in a medium saucepan that has a tight-fitting lid. Add 4 cups of water, a pinch of salt and bring to a boil with the lid off. When it boils, cover with the lid and turn the heat to very low. Cook for 15 minutes, then, without removing the lid, turn off the heat and let the pan sit on the burner for another 10 minutes. While the rice is cooking, go ahead with the rest of the dinner preparations. By the way, rice doubles in volume when cooked.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-14-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

10-03-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Rice Vinegar And Sesame Vinaigrette

Servings: 1 servings

Ingredients:

½ cub Unseasoned rice vinegar
2 tablespoon Mirin; (Japanese sweet
; cooking sake)
1 teaspoon Toasted sesame oil
2 teaspoon Sugar
1 teaspoon Finely minced shallot orgreen onion
Salt and pepper

Preparation:

Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.

Yield: about ¾ cup

Converted by MC_Buster.

Per serving: 32 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9352

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Rice with Apples And Raisins - Lf

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 cub Rice
1 small Onion; chopped
1 medium Apple; peeled and cored andchopped
½ cub Golden raisins
2 teaspoon Concentrated chicken stock;dissolved in
2 cub Hot water
¾ teaspoon Curry powder
Pepper; to taste

Preparation:

Saute onion in oil. Add rice and brown slightly. Add remaining ingredients in order listed. Bring toa boil. Cover and reduce heat to slow simmer. cook 15 minutes until rice is tender.

EACH 286 cals, 4 g fat, 5g protein, 59g carbs. (12.5% cff) estimated by author and mastercook.

Recipe from LOW FAT NO FUSH COOKBOOK, by Jorge Bruce and Janet Singleton (caterers): 1997 isbn: 0964582716. >from desk of kitpath@earthlink.net (Pat Hanneman) 3/99 / ELF

VARIATIONS: pears and dried cranberries. Better than Bouillon (R) mushroom soup base; vegetable soup base.

Recipe by: Jorge Bruce and Janet Singleton

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 08, 1999, converted by MM_Buster v2.0l.

Rice with Beet Juice

Servings: 4 servings

Ingredients:

2 Beets; scrubbed and trimmed
½ teaspoon Sugar
4 cub Chicken stock
6 tablespoon Unsalted butter
1 Onion; finely chopped
4 Garlic cloves; minced
2 cub Long-grain white rice
½ bunch Italian parsley; leavesonly, finely chopped

Preparation:

In a medium saucepan, combine the beets with enough salted water to cover by 3 inches. Add the sugar and simmer, covered, for 20 to 30 minutes, or until tender when pierced with a knife. Drain the beets and remove the skin. In a blender, puree the beets with the chicken stock (you will need to do this in two batches). Set aside. In a large saucepan, heat the butter over moderate heat. Add the onion and saute until soft, about 5 minutes.
Add the garlic and rice, and saute another minute. Stir in the reserved beet puree and boil the mixture, stirring occasionally, for 10 minutes, or until thickened slightly. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Sprinkle the chopped parsley over the rice and serve immediately. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E17 broadcast 01-25-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Rice with Browned Onions

Servings: 1 servings

Ingredients:

1 ½ cub Basmati rice
2 tablespoon Ghee or oil
1 large Onion; thinly sliced
4 Black cardamom pods OR 6green cardamom
; pods
1 Cinnamon stick
2 Bay leaves
6 Whole cloves
2 ½ cub Hot water
½ teaspoon Salt

Preparation:

1. Wash rice in several changes of cold water until the water is clear.
Soak the rice in warm water to cover for at least 20 minutes but no longer than 45 minutes.

2. Heat the ghee over high heat in a large saucepan. Add the onions and spices and saute, stirring frequently, until the onions are dark brown, about 5-6 minutes.

3. Drain the rice and without stirring, add to the browned onions. Add hot water and salt, stirring gently. Bring to the boil and reduce heat to low.
Cover and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes before serving.

Recipe from "The Bombay Cafe" by Neela Paniz, published by Ten Speed Press, 1998.

Converted by MC_Buster.

Per serving: 1004 Calories (kcal); 7g Total Fat; (5% calories from fat); 26g Protein; 211g Carbohydrate; 0mg Cholesterol; 1271mg Sodium Food Exchanges: 13 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Rice with Cabbage

Servings: 1 servings

Ingredients:

2 large Flavor cubes; your choice
Flavor
1 medium Head cabbage
1 ½ cub Uncle ben`s converted rice
3 tablespoon Butter
6 cub Water; (6 to 8)
3 tablespoon Olive oil
Salt and pepper to taste
4 ounce Tomato sauce; (canned)
Grated cheese for topping
2 Cloves garlic chopped

Preparation:

In a large pot, melt the butter in the oil and lightly sauté‚garlic. Chop the head of cabbage fine. About 1" wide 3" long. Put all cabbage in with the garlic. Mix well to coat cabbage. Put ½ cup water in with cabbage and partially cover. Cook until cabbage is tender and lightly browned in spots.
Next add tomato sauce and mix well. Add rice and mix well again. In a separate pot have the water and cubes on a med heat with cubes disolved.

Gradually add this liquid while rice is cooking. Add a ladel at a time and wait for it to be absorbed. Continue until rice is cooked. Make sure to mix often to stop from sticking. Season with salt and pepper and serve hot with grated cheese. This can be used as a main dish, first course or as a side dish.

Per serving: 719 Calories (kcal); 75g Total Fat; (91% calories from fat); 3g Protein; 13g Carbohydrate; 93mg Cholesterol; 1096mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Rice with Chick Peas

Servings: 6 servings

Ingredients:

½ pound Dried chick peas; pickedover
And soaked for 3 hours orovernight
2 quart Water
1 Bay leaf
2 ounce Salt pork; rind removed
1 large Onion; finely chopped
5 Garlic cloves; finelychopped
1 Yellow bell pepper; stemmed,seeded,
And finely chopped
3 ounce Smoked slab bacon; rindremoved,
And cut into ¼inch" dice
1 ½ cub Long-grain white rice
1 ½ teaspoon Salt
1 teaspoon Freshly-ground black pepper
¼ cub Dry sherry

Preparation:

Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 ½ hours, or until tender. Drain, reserving the cooking water, and discard the bay leaf. There should be 3 cups of liquid, if necessary, add some water to make up the amount. Heat a large ovenproof casserole over low heat and cook the salt pork, turning it over occasionally, for 4 to 5 minutes. Increase the heat to medium and add the onion. Cook for 4 minutes, stirring occasionally. Add the yellow pepper, garlic, and bacon and cook for about 8 minutes more, until all the vegetables are softened. Tip the pan to the side and spoon off all but about 2 tablespoons of the fat. Add the rice and stir for about 3 minutes, until it is well coated with the fat and just beginning to brown. Add the salt, pepper, sherry, the reserved 3 cups cooking liquid, and the chick peas. Cook partially covered over medium-high heat without stirring until most of the liquid has been absorbed and small craters appear in the top of the rice, 20 to 25 minutes. Reduce the heat to low, stir the rice with a fork, and cover tightly. Cook for about 10 minutes more, until the rice is tender. Remove the salt pork and serve. This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6254 broadcast 05-15-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

09-26-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Rice with Corn, Okra, And Chipotle

Servings: 6 servings

Ingredients:

½ pound Small fresh okra; washed,trimmed,
And sliced ½" thick
Juice of 1 lemon
3 tablespoon Spanish olive oil
1 medium Onion; finely diced
1 small Green pepper; stemmed,seeded,
And finely chopped
3 Garlic cloves; finelychopped
3 Canned plum tomatoes;seeded, chopped
½ cub Dry sherry
2 teaspoon Salt
½ teaspoon Freshly-ground black pepper
2 cub Long-grain white rice;rinsed until
The water runs clear
8 Saffron threads; crushed
1 cub Corn kernels -; (abt 2 earsof corn)
1 Pickled Chipotle; chopped,see * Note
¼ cub Chipotle Vinegar; see * Note
4 ¼ cub Light chicken broth;preferably homemade

Preparation:

* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection.

In a glass or ceramic bowl, toss the okra with the lemon juice. Let sit for 15 minutes. In a large heavy saucepan, heat the olive oil over high heat.
Saute the okra for 4 to 5 minutes, stirring frequently, until golden. Add the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more, until the garlic releases its aroma. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, stirring occasionally, until thickened. Increase the heat to medium, add the rice, saffron, corn, drained okra, and Pickled Chipotle.
Stir the mixture well and cook for 2 minutes. Add the Chipotle Vinegar and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed and small craters form in the top of the rice. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6256 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

04-18-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Rice with Fish Wrapped in Pancake

Servings: 1 servings

Ingredients:

8 ounce Sushi rice; (cooked) anddressed
2 teaspoon Wasabi paste
1 teaspoon Pickled pink ginger
1 tablespoon Soy sauce
1 8 ounces fil tuna; veryfresh
6 ounce Cooked prawns; large
2 6 inch piece pickled radish
1 can Bamboo shoots
6 King scallops

Preparation:

Slice the tuna very thin and place in a bowl.

Pour over the soy sauce and pickled ginger and leave for 30 minutes.

Drain of any liquid and wrap the tuna around the cooked prawn, with a sliver of pickled radish.

Once the pancakes are cooked, moisten hand and cover with the sushi rice covering the fish completely.

Spread a little wasabi paste on to the pancake and wrap around the rice and fish. Mould into cylindrical shape and slice.

See separate recipe for pancakes.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rice with Greens

Servings: 6 servings

Ingredients:

1 slice Turkey Bacon; Armour, CutInto ½" Pcs
1 cub Chopped Onions
2 ½ cub Nonfat Veg Chicken Broth;Low Sod, Or Nonfat ChickenBroth
10 ounce Frozen Swiss Chard; Note 1
1 ¼ cub Long-Grain Rice; Note 2

Preparation:

Note 1: Original recipe called for frozen collard, kale, turnip or mustard greens

Note 2: Original recipe used uncooked converted long-grain white rice...we used this and I would not use it again. I have entered it as long-grain rice...be sure to adjust any extra water and cooking times for it.

In 2 qt heavy saucepan over med-high heat, cook bacon until crisp.

Stir in onions. Cook 5 - 6 minutes, stirring often, until onions are golden and tender. Add broth and frozen greens. Bring to a boil; cook 3 - 4 min, stirring occasionally, until greens are thawed.

Add rice and return liquid to a boil. Reduce heat to med-low. Cover and simmer 20 - 25 min, or until rice is firm but tender and liquid is absorbed.

To Microwave: Put bacon and onions in a 2 qt microwave-safe bowl.
Microwave, uncovered, on High 3 - 4 min, stirring once, until bacon is crisp and onion tender. Pour in chicken broth and add greens. Cover with lid or vented plastic wrap. Microwave on High 4 - 5 min more, or until greens are easily broken up. Stir in rice. Cover and microwave on High 20 - 22 min more, stirring once, until rice is tender and all liquid is absorbed.

Serving: 6 Prep Time: About 5 min Cooking Time: About 40 min

This was good but mushy. I would not use the converted rice again.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 131.6 Total Fat 0.6g Sat Fat 0.2g Carb 29.2g Fib 1.5g Pro 9.3g Sod 246mg CFF 3.2%

Recipe by: Best of Woman's Day Low-Fat Meals

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 15, 1999, converted by MM_Buster v2.0l.

Rice with Kale And Tomatoes

Servings: 1 servings

Ingredients:

½ cub Long-grain unconverted rice
1 small Garlic clove; minced
1 tablespoon Olive oil
A 14-ounce can plumtomatoes; drained, seeded,
; and chopped
2 cub Finely chopped rinsed kaleleaves

Preparation:

In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.

Serves 2.

Gourmet November 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rice with Porcini Mushrooms

Servings: 1 servings

Ingredients:

1 ½ cub Converted white rice
3 cub Homemade or canned vegetableor chicken
Broth
¾ cub Dry white wine
1 ounce Dried porcini mushrooms
Rinsed quickly under hotrunning tap
Water to remove any grit
1 medium Leek; (white and tender
; green)
Well rinsed and chopped
3 tablespoon Freshly grated importedParmesan cheese

Preparation:

Although dried porcini mushrooms are pricey, they're worth a splurge occasionally, because they impart rich, earthy Jiavor. Serve with grilled steak or chicken.

MAKES 6 SERVINGS

1. In a 3 ½-quart electric slow cooker, combine all the ingredients except the cheese. Stir to mix well.

2. Cover and cook on the low heat setting about 3 hours, or just until the rice is tender but not mushy. Stir in the Parmesan cheese and serve.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Converted by MM_Buster v2.0l.

Rice with Snow Peas And Red Pepper

Servings: 4 Servings

Ingredients:

2 cub Chicken stock
2 tablespoon Soya sauce
1 ½ teaspoon Minced ginger root (or ½tsp. ground ginger)
1 cl Garlic, minced
1 cub Long-grain white rice
2 cub Snow peas, cut into 1 inchdiagonal pieces-about 8 oz.
Half red bell pepper, diced
3 Green onions, chopped
1 teaspoon Toasted sesame oil (opt)

Preparation:

In a medium saucepan, combine stock, soya sauce, ginger and garlic; bring to a boil. Stir in rice; reduce heat to low, cover and simmer for 20 minutes or until rice is just tender.

Add snow peas, red pepper and green onions. Cook, covered, for 5 minutes more or until vegetables are tender-crisp. Stir in sesame oil, if using.
Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source:
Fast & Easy Cooking

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 22, 1999

Rice with Squash And Cumin

Servings: 4 servings

Ingredients:

6 Assorted small squashes(such as zucchini;
Yellow summer squashes; andpatty-pans)
½ cub Olive oil
1 medium Yellow onion; peeled, diced
2 Garlic cloves; peeled,crushed
2 teaspoon Ground cumin
1 teaspoon Salt; to 2 tspns
½ teaspoon Freshly-ground black pepper
2 cub Cooked rice; (aromatic isnice)
1 bunch Parsley leaves; roughlychopped

Preparation:

Trim squashes and cut into small ¼-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E24 broadcast 03-27-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-27-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Rice, Corn, And Spinach Casserole

Servings: 6 servings

Ingredients:

10 ounce Packaged frozen choppedspinach
Partially thawed but notdrained
1 ½ cub Converted white rice
10 ¾ ounce Canned cream of mushroomsoup
2 cub Water
4 ounce Canned diced green chiles
15 ¼ ounce Canned whole kernel corn;drained
½ teaspoon Garlic powder
1 cub Shredded sharp Cheddarcheese

Preparation:

This savory dish doubles as a vegetarian main course or a side dish to serve with grilled meats or chicken.

MAKES 6 TO 8 SERVINGS

1. In a 3 ½- or 4-quart electric slow cooker, combine the undrained spinach, rice, undiluted soup, water, chiles, corn, and garlic powder. Mix well.

2. Cover and cook on the high heat setting 2 to 2¼ hours, or just until the rice is tender but not mushy.

3. Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Converted by MM_Buster v2.0l.

Rice, Orange And Walnut Salad

Servings: 4 servings

Ingredients:

250 g Brown rice; (8oz)
2 large Oranges
1 tablespoon Cider vinegar
1 teaspoon Dijon mustard
1 tablespoon Walnut oil
1 tablespoon Extra virgin olive oil
1 tablespoon Freshly chopped oregano
1 tablespoon Freshly chopped tarragon
Salt and freshly groundblack pepper
5 Salad onions; trimmed andsliced
; diagonally
75 g Walnut pieces; (3oz)
125 g Small strawberries; (4oz)
250 g Tofu; cut into cubes
; (8oz)

Preparation:

Cook the rice as directed on the pack and allow to cool slightly.

Finely grate the rind from 1 orange into a bowl. Stir in the vinegar, mustard, walnut oil, olive oil, oregano and tarragon. Add seasoning to taste.

Mix in the cooked rice and salad onions, cover and refrigerate until cold.

Peel and segment the oranges, cut each segment into 4 and add to the rice with the walnuts strawberries and tofu. Stir thoroughly and chill until required.

Converted by MC_Buster.

NOTES : A delicious rice salad suitable for vegans. Ideal for summer eating.

Converted by MM_Buster v2.0l.

Rice-A-Veggie Quick Mix

Servings: 1 servings

Ingredients:

4 cub White or brown rice
½ cub Dried parsley
1 tablespoon Onion powder; plus
1 teaspoon Onion powder
½ teaspoon Garlic powder
¼ teaspoon Dried thyme

Preparation:

To make the rice, use 2 parts water to one part rice. You may add butter or margarine, if desired. (Recommended: 1 tbsp per 1 cup rice mix.)

Per serving: 2761 Calories; 5g Fat (2% calories from fat); 56g Protein; 604g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 39 Starch/Bread; ½ Vegetable

Recipe by: The Vegetarian Way, Mark & Virginia Messina

Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Mar 17, 1999, converted by MM_Buster v2.0l.

Rice-Ball Kababs

Servings: 1 servings

Ingredients:

2 cub Left over cooked rice
¼ cub Chopped coriander
1 teaspoon Tomato sauce
1 Inch ginger
2 Flakes garlic; (2 to 3)
3 tablespoon Wheat flour
1 ½ teaspoon Red chilli powder
Salt to taste
2 tablespoon Cheese grated; (optional)
Oil to deep fry

Preparation:

Make paste of ginger-garlic.

Keep 1 tablespoon flour aside.

Mix all the other ingredients.

Shape into balls, kabab sized

Roll them in the dry flour kept aside.

Deep in hot oil on medium flame, till golden brown.

Serve hot with sauce

Garnish the plate with cool slices of cucumber, tomato and onion.

Insert a toothpick in each kabab for decorative effect.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Ricecake Bread And Butter Pudding

Servings: 2 servings

Ingredients:

4 Ricecakes
1 Orange; peeled and sliced
; into rounds
1 tablespoon Honey
Icing sugar

FOR THE CUSTARD:
4 Eggs
2 tablespoon Caster sugar
150 ml Double cream
50 ml Milk

Preparation:

Preheat the oven to 200c/400f.

1 Place the rice cakes in a greased baking dish with the orange slices and drizzle over the honey.

2 Make the custard by whisking together all the ingredients. Pour over the ricecakes, sprinkle with icing sugar and put in the oven for 15-20 minutes until the custard has set.

Converted by MC_Buster.

Per serving: 210 Calories (kcal); 10g Total Fat; (41% calories from fat); 12g Protein; 19g Carbohydrate; 378mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; ½ Fruit; 1 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Ricecake Pizzas

Servings: 2 servings

Ingredients:

1 Tomato; deseeded and diced
¼ Courgette; diced
1 pinch Dried chilli flakes
1 tablespoon Chopped parsley; plus morefor
; garnish
2 teaspoon Olive oil
4 Ricecakes
50 g Grated cheddar cheese
Salt and pepper
Thyme sprigs

Preparation:

Preheat the oven to 200c/400f.

1 Heat the oil in a small pan and saute the tomato and courgette with chilli flakes until softened. Add the parsley and season.

2 Lay the ricecakes on a baking sheet and toast in the oven until lightly golden. Remove and top each ricecake with a large spoonful of the tomato and courgette mixture.

3 Sprinkle over some grated cheese and lay a few thyme sprigs over the top.
Transfer back to the oven for about five minutes until the cheese is melted. Serve garnished with some more chopped parsley.

Converted by MC_Buster.

Per serving: 157 Calories (kcal); 13g Total Fat; (72% calories from fat); 7g Protein; 4g Carbohydrate; 26mg Cholesterol; 162mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Rice-Paper-Wrapped Salad Rolls

Servings: 8 servings

Ingredients:

2 ounce Rice vermicelli
2 teaspoon Salt
1 Boneless skinless chickenbreast - (12 oz); split
16 medium Shrimp
1 package Rice papers -; (12" round)
1 cub Bean sprouts
½ cub Mint leaves - (packed); plusmore
8 large Red-leaf lettuce leaves;halved lengthwise
(or 16 small lettuce leaves)
¼ cub Finely-chopped roastedpeanuts
2 tablespoon Ground-chili paste
=== PEANUT-HOISIN SAUCE ===
1 cub Hoisin sauce
¼ cub Rice-wine vinegar
1/3 cub Finely-minced yellow onion
1 tablespoon Ground-chili paste; or totaste
1 tablespoon Finely-chopped roastedpeanuts
=== VIETNAMESE DIPPING SAUCE===
1 ½ teaspoon Minced garlic
1 teaspoon Ground-chili paste
1 Thai bird chile or serranopepper; chopped
¼ cub Asian fish sauce
2 tablespoon Fresh lime juice
¼ cub Sugar
2 tablespoon Grated carrots for garnish

Preparation:

Add rice vermicelli and 1 teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside.

Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain into ⅛-inch-thick pieces, and set aside.

Return water to a boil. Add shrimp; reduce heat to medium high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside.

Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to a dampened towel, and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut-side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top, and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 ½ inches in diameter.
Repeat until all the ingredients are used up.

Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chili paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce.

PEANUT-HOISIN SAUCE: Combine ½ cup water, hoisin sauce, vinegar and onion in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onion has softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chili paste and peanuts. Makes 1 ¾ cups.

VIETNAMESE DIPPING SAUCE: Using a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife).
Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Sprinkle with carrots, and serve. Makes 1 ½ cups.

Serves 8.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 113 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 22g Carbohydrate; 19mg Cholesterol; 1068mg Sodium Food Exchanges:
0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 ½ Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Rice-Raisin Pudding

Servings: 6 servings

Ingredients:

1 ½ cub Cooked rice
1 cub Chopped apples
¾ cub Skim milk
½ cub Raisins
½ cub Brown sugar
2 Eggs; beaten
1 teaspoon Vanilla

Preparation:

In a large bowl, mix all ingredients. Transfer to a 1 ½ quart casserole.
Bake at 325 degrees F for 1 hour or until firm and golden brown.

Serves 6. Per serving: 219 cal, 2g fat, 45mg sodium.

Recipe by: Prevention Magazine, February 1999, page 124

Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Mar 28, 1999, converted by MM_Buster v2.0l.

Rice-Srick Noodle Salad with Vietnamese Shrimp

Servings: 1 servings

Ingredients:

FOR DRESSING:
1/3 cub Asian fish sauce
¼ cub Rice vinegar; (not seasoned)
3 tablespoon Sugar
1 ½ tablespoon Fresh lime juice
3 large Garlic cloves; minced
½ teaspoon Dried hot red pepper flakes
1 pound Large shrimp; (16 to 20)
½ Lemon
1 English cucumber
4 Scallions
½ pound Rice-stick noodles
1 cub Fresh mint sprigs
½ cub Fresh coriander sprigs
2 tablespoon Chopped peanuts

Preparation:

In a bowl stir together all dressing ingredients until sugar is dissolved.
Chill dressing, covered, 1 hour.

Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.

Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 ½ inch pieces and cut pieces lenghtwise into julienne strips.

In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle 3½ quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lenghts.

Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To serve, pull herbs from sprigs and toss with noodles.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 823 Calories (kcal); 17g Total Fat; (18% calories from fat); 102g Protein; 68g Carbohydrate; 690mg Cholesterol; 716mg Sodium Food Exchanges: 0 Grain(Starch); 13 ½ Lean Meat; 2 ½ Vegetable; ½ Fruit; 1 ½ Fat; 3 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9378

Converted by MM_Buster v2.0n.

Rice-Stuffed Avocados

Servings: 6 servings

Ingredients:

4 tablespoon Butter; (one-half stick),divided
½ cub Regular Rice
¼ cub Onion; finely chopped
¼ cub Celery; finely chopped
1 cub Chicken Stock; boiling
½ teaspoon Salt
1 Whole Egg; lightly beaten
1 cub Sharp Cheddar Cheese; grated
¼ teaspoon Worcestershire Sauce
½ cub Fresh Parsley; chopped
3 medium Avocados
½ cub Fine Bread Crumbs

Preparation:

Pre-heat oven to 350-F degrees.

Melt two tablespoons of the butter in a saucepan over medium heat. Add the rice and sauté until the rice is golden, usually 3 to 5 minutes. Add the onion and celery, and continue to sauté for about 3 minutes, stirring gently.

Add the chicken stock which has been brought to the boil, and also the salt. Cover and simmer for about 20 minutes, or until the rice is tender.
If too much moisture remains, cook for up to 10 minutes uncovered.

Remove the mixture from the heat and stir in the egg, cheese, and Worcestershire sauce, fluffing with a fork. Add the fresh parsley and mix again.

Meanwhile, cut the avocados in half and remove the stones. Place the avocado halves in a shallow baking dish. Add about a quarter-inch of water to the pan. Spoon the rice mixture into the wells where the avocado pits used to be.

In a separate mixing bowl, blend together the bread crumbs and remaining two tablespoons of melted butter. Sprinkle the mixture over the rice in the avocados.

Bake for about 20 minutes, or until the bread crumbs are browned and the avocados are hot. Fantastic served with a poultry main course.

Kitchen Staff Tip: Any recipe that requires the use of chicken stock will work with the substitution of one cup of water in which a single bouillon cube has been completely dissolved. Although nothing really replaces your own prepared chicken stock, this is a near match and may simplify your efforts in the kitchen. Sodium and salt added to prepared stocks and broths may vary greatly. The Kitchen Staff prefers to use low-sodium and low-salt mixes, and then season to our own taste. You may wish to do the same, using your own good taste to guide you.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 24, 1999, converted by MM_Buster v2.0l.

Rice-Stuffed Peppers

Servings: 8 servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
2 pound Ground beef
1 medium Onion; chop
1 small Green pepper; chop
2 cl Garlic; mince
1 ½ teaspoon Salt
½ teaspoon Pepper
1 10 ounce can ro*tel tomatoesand
Chilies w/juice
1 14 ½ ounce ca dicedtomatoes w/juice
1 15 ounce can tomato sauce
3 ¾ cub Water
1 tablespoon Ground cumin
3 cub Instant rice
4 medium Green peppers; remove tops,
Seed; halve l'wise
Cheese sauce
1 ½ pound Process american cheese;cube
1 10 ounce can ro*tel dicedtomatoes
W/chilies and juice

Preparation:

In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Place peppers in a large pan of boiling water; boil for 4 minutes.
Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9 baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350~ for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Source: Taste of home.

Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998.

Converted by MM_Buster v2.0l.

Rich Almond Cake

Servings: 1 servings

Ingredients:

2 cub Natural almonds; (10 oz.)
1 cub Granulated sugar and
2 tablespoon Granulated sugar
1 tablespoon Grated orange peel
8 large Egg whites
½ teaspoon Salt
6 tablespoon All-purpose flour; sifted
Confectioners' sugar;(optional)

CRANBERRY-ORANGE COMPOTE:
12 ounce Fresh or frozen cranberries;(3 cups)
2 tablespoon Grated orange peel
1 ½ cub Orange juice
1 cub Granulated sugar or to taste
2 tablespoon Orange flavored liqueur;(optional)
6 TO 8 SERVINGS OVO-LACTO

Preparation:

Recipes for sponge cakes have traveled the world with families determined to bring a taste of "the old country" with them to their new home. Almonds have been used for centuries in Eastern European cakes, bread and pastries.
Serve in a pool of Cranberrry-Orange Compote.

CAKE: PREHEAT OVEN to 350 F. Butter and flour a 8 ½-inch round springform pan. Line bottom with waxed paper.

In food processor, pulse almonds until finely ground. (It is important nor to over grind and produce a paste.) Transfer almonds to a bowl and add sugar and orange peel; mix well.

In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are formed. Fold in almonds a little at a time. Take care not to over mix. Sift flour again, a little at a time, over mixture and gently fold in. Transfer mixture to prepared pan.

Bake in center of oven until a toothpick inserted in the center comes our clean, 45 to 50 minutes. Allow cake to cool for 10 minutes before releasing from pan. Cool completely on a wire rack.

Transfer cake to serving plate and dust top with confectioners' sugar if desired.

Cranberry-Orange Compote: If preferred, mixture can be blended in a food processor until smooth. In a heavy saucepan, combine cranberries, orange peel, juice and sugar. Simmer over medium heat, stirring occasionally, until cranberries soften, about 12 minutes. Remove from heat and cool. Stir in liqueur just before serving. Can be made 4 weeks ahead and frozen or up to 3 days ahead and kept refrigerated.

PER SERVING: 379 CAL.; 12G PROT.; 16G TOTAL FAT (2G SAT. FAT); 50G CARB.; 0 CHOL.; 255MG SOD.; 4G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 48

Converted by MM_Buster v2.0l.

Rich And Creamy Bartlett Pie

Servings: 1 servings

Ingredients:

¾ cub Sugar
1/3 cub Flour
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
4 cub NW Bartlett Pears; pared,cored and
Sliced; (4 to 5)

CORNMEAL PASTRY:
¾ cub Flour
¼ cub Cornmeal
½ teaspoon Salt
1/3 cub Shortening
2 tablespoon Cold water
1 cub Heavy cream

Preparation:

Combine sugar, flour, cinnamon and nutmeg; toss with pears. Turn mixture into cornmeal pastry-lined pie pan. Pour cream over pears. Bake at 425 degrees F 15 minutes; reduce heat to 375 degrees F and bake 35 to 40 minutes longer or until filling bubbles and pears are tender.

Cornmeal Pastry

Combine flour, cornmeal and salt. Cut in shortening until crumbly. Add cold water, 1 tablespoon at a time until flour mixture is moistened. Roll dough to fit a 9-inch pie pan. Flute edges. Makes 1 (9-inch) crust.

Quantity: Makes 1 (9-inch) pie.

Always be sure to use ripe pears.

Per serving: 2633 Calories (kcal); 159g Total Fat; (53% calories from fat); 22g Protein; 289g Carbohydrate; 326mg Cholesterol; 1162mg Sodium Food Exchanges: 8 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 31 ½ Fat; 10 Other Carbohydrates

Recipe by: http://www.usapears.com/

Converted by MM_Buster v2.0n.

Rich And Creamy Cheesecake

Servings: 1 servings

Ingredients:

1 tablespoon Unsalted butter; melted
1 tablespoon Graham cracker crumbs
2 pound Regular cream cheese
1 ¼ cub Sugar
4 large Eggs
1 teaspoon Lemon zest
2 teaspoon Vanilla extract
¼ cub Heavy cream
¼ cub Sour cream

Preparation:

Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.

Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.

Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9200

Converted by MM_Buster v2.0l.

Rich Chestnut Casserole

Servings: 6 servings

Ingredients:

FOR THE CASSEROLE:
Olive oil; for frying
3 medium Parsnips; chopped
6 ounce Baby onions
2 large Red peppers; seeded andchopped
1 Aubergine; chopped
1 Courgette; sliced
6 ounce Button mushrooms
3 Leeks; sliced
24 Fresh chestnuts; cooked andpeeled

FOR THE SAUCE:
1 pint Passata
8 ounce Fresh plum tomatoes; chopped
½ pint Red wine
1 dash Vinegar
2 Bay leaves
2 Cloves garlic; crushed
Salt and freshly groundblack pepper
1 ounce Fresh marjoram chopped

FOR THE TOPPING:
2 medium Potatoes; par-boiled and
; sliced

Preparation:

1. Heat the oil in a saucepan, add the parsnips and fry until soft.

2. Add all the remaining vegetables, except the leeks and chestnuts and continue cooking on a medium heat for 5 minutes.

3. Combine the sauce ingredients, then add to the vegetables.

4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes at 200øC/400øF/Gas Mark 6, then add the leeks and chestnuts and cook for a further 15 minutes.

5. Remove the casserole from the oven, cover with potato slices and brown under a hot grill. Serve with pickled red cabbage.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rich Chocolate Banana Cake

Servings: 1 servings

Ingredients:

CAKE
6 ounce Sweet cooking chocolate
¾ cub Margarine or butter
4 Eggs; separated
⅛ teaspoon Salt
¾ cub Granulated sugar
¾ cub Ground pecans
½ cub Mashed banana; (about 1med.)
CREAMY BANANA SAUCE
1 cub Mashed bananas; (about 2med.)
¼ cub Whipping cream
2 tablespoon Powdered sugar
⅛ teaspoon Ground cinnamon
Pecan halves; toasted

Preparation:

Preparation : Makes 12 servings. This chocolate cake includes bananas both in the cake and creamy sauce. Heat oven to 375 degrees. To prepare cake, grease and flour 8 x 2 ½ inch springform pan. Heat chocolate and margarine in 1-½ quart saucepan until melted. Cool 5 minutes. Beat egg whites and salt in medium bowl on high speed until stiff but not dry. Beat egg yolks and sugar on medium speed until lemon colored. Stir into chocolate. Stir in ground pecans and banana. Gradually fold chocolate mixture into egg whites. Pour into pan. Bake until top is dry and knife inserted in center comes out slightly wet, 40 to 45 minutes. (Do not overbake). Cool completely. Remove from pan. To prepare sauce, beat together bananas, cream, powdered sugar and cinnamon until well blended.
Serve cake with sauce, garnished with pecan halves.

Recipe by: Carol <sanjose@use.pipeline.com>

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Rich Chocolate Brownies

Servings: 12 servings

Ingredients:

1 cub Sugar
2 Eggs
½ teaspoon Vanilla extract
½ cub Butter or margarine; melted
½ cub All-purpose flour
1/3 cub Baking cocoa
¼ teaspoon Baking powder
¼ teaspoon Salt

FROSTING:
3 tablespoon Butter or margarine; melted
3 tablespoon Baking cocoa
2 tablespoon Warm water
1 teaspoon Instant coffee
1 ½ cub Confectioner's sugar

Preparation:

In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well.
Combine dry ingredients; add to batter and mix well. Pour into a greased 8" square baking pan. Bake at 350 degrees for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack. For frosting, combine butter, cocoa, water and coffee, mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies.

Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996

Converted by MM_Buster v2.0l.

Rich Chocolate Coconut Pie

Servings: 2 servings

Ingredients:

4 ounce BAKER'S Semi-Sweet Chocolate
¼ cub Butter; or Margarine;
; ½-st
1 can Evaporated Milk; 13 oz.
1 1/3 cub BAKER'S ANGEL FLAKECoconut-3 ½ oz.
3 Eggs; slightly beaten
½ cub Sugar
1 Unbaked 9" Pie Shell

Preparation:

Melt chocolate and butter in saucepan over very low heat, stirring constantly. Blend in milk, coconut, eggs and sugar. Pour into pie shell.
Bake at 400 for 30 mins. Cool; top with whipped cream or whipped topping or ice cream, if desired. Store any leftovers pie in refrigerator.

I have not tried this recipe. It comes from a BAKER'S All Natural Semi-Sweet Chocolate label. Marilyn Sultar

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Rich Chocolate Fudge Frosting

Servings: 1 servings

Ingredients:

½ cub Promise ultra fat freemargarine
¾ cub Dutch-process unsweetenedcocoa powder
2 tablespoon Skim milk
1 ½ teaspoon Vanilla extract
3 ½ cub Powdered sugar; sifted

Preparation:

1. In a small bowl, with an electric mixer, beat the margarine and the cocoa on medium speed until the mixture is well combined (it will appear dry and crumbly).

2. Turn off the mixer. Add the milk and vanilla to the bowl. Set the mixer on medium-low and mix until combined (the mixture will appear thick, like clay).

3. Add the sugar in three parts. (The first cup of sugar will make the mixture thinner and appear runny. Do not worry, the frosting will thicken and become spreadable as you continue adding the sugar.) Mix until smooth and creamy and spread on cooled cak e.

Copyright credit: 1996 by Don Mauer

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

Rich Chocolate Pie with Meringue Topping

Servings: 6 servings

Ingredients:

275 g Plain Flour
165 g Unsalted Butter
150 g Caster Sugar
2 tablespoon Sieved Cocoa Powder; (2 to3)
4 Egg Yolks
2 tablespoon Iced Water
½ teaspoon Ground Cinnamon
¼ teaspoon Salt
125 g Soft Brown Sugar
400 ml Milk
150 g Plain Chocolate
1 teaspoon Vanilla Essence
3 Egg Whites
12 Crystallised Rose Petals;(for decoration)

Preparation:

1. Sieve 225g flour and a pinch of salt together. Rub in 125g of cold butter, cut into small pieces, and rub in until the mixture resembles breadcrumbs.

2. Stir in 25g caster sugar, 2 - 3 tbsp sieved cocoa powder and mix together.

3. Beat 1 egg yolk with the water and mix into the dry ingredients.

4. Add more water, as required to make a firm dough.

5. Knead lightly until smooth, and then wrap in cling film and put in the fridge for 30 minutes.

6. Use the pastry to line a 9 inch round tart tin and bake blind in a hot oven 200ºc / 400ºf / Gas Mark 6 for 10 to 15 minutes, removing the baking parchment and baking beans and returning to the oven for a further 5 minutes.

7. Remove from the oven and leave to cool completely.

8. Sieve the remaining flour, cinnamon, ¼ tsp of salt into a pan an stir in the 125g light brown sugar, and the milk.

9. Break the chocolate into pieces and add to the pan.

10. Heat gently until the chocolate is melted, stirring all the time.

11. Mix to ensure that the chocolate and milk are thoroughly blended.

12. Increase the heat and cook for another 10 minutes, stirring all the time.

13. Remove the pan from the heat. Beat the remaining 3 egg yolks with a little of the chocolate mixture before slowly pouring the eggs back into the saucepan, stirring rapidly.

14. Continue cooking over a low heat until the mixture is thick and creamy.
Do not let it boil.

15. Remove from the heat and stir in the remaining butter and vanilla essence. Pour into the cooled pastry case.

16. Whisk the egg whites until stiff but do not dry.

17. Whisk in 50g caster sugar until the mixture is thick and glossy.

18. Fold in the remaining caster sugar and pile the meringue on top of the pie.

19. Bake for 10 minutes at 200ºc / 400ºf / Gas Mark 6 or until the meringue is crisp and lightly browned.

20. Chill before serving and decorate with crystallised rose petals.

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NOTES : Chef:Greg Robinson

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Rich Chocolate Souffle

Servings: 6 Servings

Ingredients:

Sugar for coating souffleDish
3 tablespoon Unsalted butter
3 tablespoon Unbleached all-purpose flour
1 ½ cub Milk
1 pound Good-quality bittersweet
Chocolate, broken into small
Pieces
1 teaspoon Vanilla
¾ cub Strong brewed coffee
½ cub Sugar
5 large Eggs, separated at room temp
2 large Egg whites, at room temp
pinch Of cream of tartar
Sweetened whipped cream forServing

Preparation:

1. Preheat the oven to 375 degrees F. Butter a 2-quart souffle dish and coat with sugar.

2. In a medium heavy saucepan, heat the butter over low heat until melted and foamy. Whisk in the flour; whisk for 1 minute. Gradually stir in the milk and stir until thick and smooth.

3. Add the chocolate and cook, stirring constantly, until the chocolate has melted. Stir in the coffee and remove from the heat.

4. Stir in ¼ cup of the sugar and the vanilla. Add the egg yolks one at a time, whisking well after each addition.

5. In a large bowl, beat the egg whites with the cream of tartar until foamy. Beat in the remaining ¼ cup sugar 1 tablespoon at a time, and beat until the whites are stiff and glossy. Gently fold the egg whites into the souffle base. Pour the mixture into the prepared dish and smooth the top.

6. Bake for 40 minutes, or until puffed and lightly browned on top. Serve immediately with whipped cream.

Source: The Farmer's Market Guide and Cookbook by Sally Ann Berk

Posted to MM-Recipes Digest V4 #5 by jbowde19@idt.net on Jan 21, 1999

Rich Dark Fruit Cake

Servings: 12 Pounds

Ingredients:

4 cub All purpose flour
1 tablespoon Cinnamon
1 tablespoon Cloves
1 tablespoon Allspice
1 tablespoon Nutmeg
½ tablespoon Mace
1 teaspoon Salt
2 ½ pound Currants
2 ½ pound Raisins
1 pound Citron or chopped candiedlemon and orange peel
1 pound Pecan meats [optional]
1 pound Chopped dates orfigs [optional]
1 pound Brown sugar [2 2/3 c packed]
15 Egg yolks, beaten
½ cub Liquor or fruit juice*
15 Egg whites

Preparation:

* Use ¼ cup bourbon, dark rum or brandy with ¼ cup wine or ½ cup prune, apricot or grape juice.

See "About Butter Cakes" and "About Fruit Cakes" for tips.

Pre-heat oven to 275. Have all ingredients at about 75 deg. Sift the flour before measuring. Reserve one cup and re-sift the three cups with the spices and salt.

Wash the currants; cut up the raisins, dates and figs with scissors; and coarsely break the pecan meats. [I prefer dates, figs or more raisins to the traditional nuts- JW] Sprinkle these ingredients with the one cup of flour.

Cream the butter until soft. Sift the brown sugar and add gradually, mixing after each addition. Beat in the beaten egg yolks in 3 batches. Add the flour mixture in thirds alternating with the liquor or fruit juice. Fold in the floured fruit and nuts. Beat the egg whites until stiff but not dry and fold into the batter.

Prepare 2 4 ½"x 8 " loaf pans AND 2 9" tube pans and bake at 275 for 3 to 4 hr. If 2 large 5 lb pans are used allow 5 hr. Place a shallow pan of water in the oven. Remove it for the last hour of baking. Cool and store.

Recipe from the Joy of Cooking, adapted by Jim Weller.

Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Nov 17, 1999

Rich Deep Chocolate Pie

Servings: 8 servings

Ingredients:

230 ml Double cream
250 g Butter; unsalted
500 g Dark chocolate 70%
600 ml Whipping cream
25 g Cocoa powder
1 tablespoon Honey
225 g Raspberries; fresh(optional)

DECORATION:
Icing sugar
Cocoa powder

Preparation:

Dice the butter and combine with the cream. Place into a saucepan and place on the heat. Add the diced butter and cocoa powder and bring to the boil.
Melt the chocolate in a double boiler, do not overheat.

Pour over the cream mix and stir into the chocolate. Whisk the double cream until light peaks.

Cool down the chocolate then fold in the cream and pour into the pastry shell and refrigerate until set.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Rich Fish Stew

Servings: 8 servings

Ingredients:

1 ½ kg Mixed fish; (conger eel,
; monkfish, skate,
; bream etc)
225 g Fish livers
120 ml Olive oil
4 medium Onions; sliced
3 Cloves garlic; chopped
750 g Tomatoes; skinned, seededand
; roughly chopped
450 g Potatoes cut into ¾ inchdice; (no larger)
1 Green pepper; seeded andchopped
2 Bayleaves
2 tablespoon Finely chopped fresh parsley
Salt and pepper
900 ml Passata
175 ml Dry white wine
100 g Stelline or other tiny pastashapes
2 tablespoon Fresh mint; chopped

Preparation:

Cut the fish into chunks about 1 ½ inches thick. Rinse the fish livers, if using and cut into pieces about 1 inch thick.

In a heavy pan large enough to take all the ingredients except the pasta, drizzle a generous layer of olive oil. Now build up layers of onion, garlic, tomatoes, potatoes and green pepper, tucking in the bay leaves and sprinkling with parsley as you go. Season with salt and pepper and pour over the passata, wine and 300ml water. Drizzle over all except about 2tbsp of the remaining olive oil. Bring up to the boil and simmer for 15 minutes, stirring occasionally.

Now add the fish (but not the livers) pressing it down gently into the stew. Drizzle over the last of the oil. Cover tightly and simmer for 5 minutes. Add the livers, if using, cover again and simmer for about 5 minutes, or so until the fish is cooked.

With a slotted spoon lift out the fish, livers, potatoes and bits of pepper if you can find them. Cover and keep warm for a few minutes.

Strain the sauce into a clean pan, pressing as much as you can through the sieve. Add 300ml water, bring to the boil, then add the pasta. Leave to simmer gently while you and your guests eat the fish and potatoes.

Check after 10 minutes or so, and if the pasta is cooked, draw off the heat. Reheat the soup, stir in the chopped mint and serve.

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Converted by MM_Buster v2.0l.

Rich Fruit Cake

Servings: 1 servings

Ingredients:

500 g Flour
1 teaspoon Mixed spice
500 g Raisins
500 g Sultanas
375 g Currants
250 g Glace cherries; halved
60 g Blanched almonds; roughlychopped
250 g Unsalted butter
250 g Brown sugar
1 tablespoon Golden syrup
6 Eggs; separated
60 g Chocolate; melted
¼ cub Brandy
½ teaspoon Bi-carbonate of soda
1 teaspoon Hot water

Preparation:

1. Line a 25cm cake tin with 2 layers of Glad Bake. Pre-heat oven to 130deg.C.

2. Sift flour and spice and divide mixture into two lots. Place fruit and almonds into a mixing bowl and add 1 portion of flour; mix well.

3. In another mixing bowl cream the butter and sugar until light and fluffy. Add syrup and egg yolks, one at a time, beating well after each addition. Add melted chocolate and remaining flour.

4. Fold fruit mixture into creamed mixture. Dissolve the bi-carbonate of soda in the hot water and add with the brandy. Beat egg whites until stiff and fold through.

5. Spoon mixture into prepared tin, smoothing the top surface. Bake for 2-3 hours, or until the cake is cooked when tested with a wooden skewer. Remove from oven and brush with brandy immediately, then cover with a double layer of aluminium foil and leave to cool completely. Store according to instructions in Fruit Cake Notes.

Fruit Cake Notes

1. Choose good quality dried fruit and nuts - check that nuts are fresh without the taint of rancidity. For a fine texture in the cake, cut all fruit to the size of a sultana. Any combination of fruit can be used - it must be equal weight to that used in the recipe. Make sure the flavours are complimentary. Soak fruit, if necessary, at least overnight. Cover fruit while soaking to prevent evaporation of liquid.

2. Lining the tin - use brown paper, greaseproof paper or Glad Bake. It is best to use 2 layers.

3. Butter - use unsalted butter.

4. Eggs - large hen's eggs or duck's eggs can be used. 60g. hen's eggs are used in these recipes, so if using duck's eggs, weigh them in their shell for the equivalent weight to hen's eggs.

5. Sugar - when white sugar is required, use caster sugar. For a darker colour, use brown or black sugar, golden syrup or treacle. Artificial dark colour can be added with Parisien essence but it has no flavour.

6. Alcohol - Medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur (Cointreau or Grand Marnier) are the usual flavours for fruit cakes. Brush 1-2 tablespoons over the cake immediately it is removed from the oven. Then cover the cake firmly with a double layer of aluminium foil while the cake is still hot and leave aside until completely cold.

7. Tapping - After putting mixture in the tin and smoothing the surface, drop the tin 3 times to remove air bubbles.

8. Cooking - Times are difficult to estimate because we all use different ovens. If the cake is becoming too dark, lower the temperature and cover with some brown paper. If using a convection oven, use low fan speed or no fan. Fruit cakes are best cooked slowly on low temperature.

9. Storage - When the cake is completely cold, remove from the tin but leave the Glad Bake intact and wrap in a double layer of plastic wrap. Do not leave foil in contact with the cake as the alcohol will pit the foil.
Then wrap the cake in an old clean towel and store in a cool, dark, dry place in the pantry. Once the cake has been cut, store in a well-sealed container. Do not store in the refrigerator - this may cause the sugars to crystallize.

Converted by MC_Buster.

Per serving: 8298 Calories (kcal); 289g Total Fat; (30% calories from fat); 133g Protein; 1348g Carbohydrate; 1669mg Cholesterol; 574mg Sodium Food Exchanges: 26 Grain(Starch); 6 Lean Meat; 0 Vegetable; 44 ½ Fruit; 52 ½ Fat; 18 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Rich Fruit Cake

Servings: 1 servings

Ingredients:

12 ounce Currants
6 ounce Sultanas
6 ounce Raisins
4 ounce Dates; (chopped)
2 ounce Mixed peel
2 ounce Glac‚ cherries
2 ounce Chopped almonds
1 Orange; zest of
1 Lemon; zest of
1 Glass of brandy
1 teaspoon Mixed spice
1 pinch Nutmeg
12 ounce Plain flour
1 Pinches salt
8 ounce Unsalted butter
8 ounce Brown sugar
4 Eggs
1 tablespoon Black treacle

Preparation:

Preheat oven to gas mark 1.

Place all fruit into a bowl and pour on the brandy.(The longer the brandy soaks into the fruit the better the flavour of the cake). Cream the butter and the sugar together for about 10 minutes. Next add the eggs slowly, making sure that each addition mixes in before you add the next. (Be careful because curdling can occur).

Sieve the flour with the mixed spice, salt and nutmeg. Add the flour and spices until it has all been used. Next add all the fruit to the batter and mix until well combined.

Add the Black treacle and mix. Line a deep 7 inch round cake tin with grease proof paper.

Place all the mixture into the tin and cook in the oven for 3 ½ to 4 hours.

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Converted by MM_Buster v2.0l.

Rich Fruit Mince

Servings: 1 servings

Ingredients:

250 g Suet; finely grated
Finely grated zest and juiceof 1 orange
; and 1 lemon
500 g Sultanas
500 g Raisins
250 g Currants
250 g Brown sugar
125 g Blanched almonds; chopped
125 g Glace cherries; chopped
60 g Glace apricots; chopped
60 g Glace ginger; chopped
1 teaspoon Mixed spice
½ teaspoon Grated nutmeg
2 Cooking apples; peeled andgrated
; or cut into tiny
; dice
250 ml Brandy; whisky or rum

Preparation:

1. Place all ingredients except the alcohol in a large mixing bowl and stir to combine. For a finer texture, sultanas and raisins may be chopped. Add alcohol of choice and stir again to ensure the ingredients are mixed evenly. Spoon into a large glass jar and seal well and store in a cool, dark, dry place until ready to use.

Converted by MC_Buster.

Per serving: 4456 Calories (kcal); 69g Total Fat; (14% calories from fat); 52g Protein; 847g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges: 1 ½ Grain(Starch); 3 Lean Meat; 0 Vegetable; 38 Fruit; 11 ½ Fat; 16 Other Carbohydrates

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Rich Minced Beef with Carrot And Potato Rostis

Servings: 4 servings

Ingredients:

FOR THE RICH MINCED BEEF:
1 500 g pack extra lean mincedbeef
1 Onion; sliced
150 g Frozen peas or mixedvegetables; (5oz)
1 teaspoon Worcestershire sauce
2 tablespoon Gravy granules for meat; (2to 3)
Salt and freshly groundblack pepper

FOR THE ROSTIS:
500 g Potatoes; peeled (1lb)
2 medium Sized carrots; peeled
Flour to coat
Vegetable oil to shallow fry

Preparation:

Place the minced beef and onion in a medium sized saucepanand fry over a moderate heat, stirring occasionally to break up the meat. Fry the meat until thoroughly browned and the onion is tender.

Stir in the peas or mixed vegetgables and add the Worcestershire sauce. Mix the gravy granules with 300ml ( ½ pint) boiling water using enough gravy granules for preferred thickness of sauce. Stir the gravy into the minced beef and add seasoning to taste.

Cover the saucepan and lower the heat. Leave to simmer for 30 minutes, stirring occasionally.

Meanwhile prepare the rostis. Coarsely grate the potato and carrot. Squeeze out any excess water and place the carrot and potato in a mixing bowl. Add seasoning to taste.

Using well floured hands shape into 8 flat rounds and lightly coat each round with flour.

Just before the end of cooking time for the minced beef, heat a small amount of oil in a frying pan and fry the rostis in batches for 4-5 minutes each side until crisp and golden. Drain on absorbant kitchen paper.

Serve the rostis immediateldy with the rich minced beef.

Notes Accompany with a favourite vegetable.

Converted by MC_Buster.

NOTES : Traditional mince beef with a rich gravy served with crisp potato and carrots rostis.

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Rich Mushroom Ragout

Servings: 6 servings

Ingredients:

300 g Baby onions; peeled
200 g Shiitake mushrooms; halved
200 g Chestnut mushrooms; halved
3 large Field mushrooms; quartered
70 cl Bottle full-bodied red wine
2 Garlic cloves; crushed
2 Bay leaves
3 large Sprigs fresh thyme
450 g Baby carrots; trimmed
2 tablespoon Tomato purée
600 ml Vegetable stock
2 tablespoon Cornflour
150 g Fine green beans; trimmedand halved
4 Firm tomatoes; skinned,deseeded and quarteredseasoning
Fresh flatleaf parsley; togarnish

Preparation:

Serve this dark and delicious stew with a mashed potato

Prep 25 mins, cook 55 mins.
1 Heat 2 TBSP of the stock in a large, flameproof casserole dish and fry the onions and all the mushrooms over a high heat, stirring occasionally, for 6-8 minutes. Add a little water if they start to stick. Remove and set aside.

2 Add the wine, garlic, bay leaves and thyme to the casserole dish and bring to the boil. Boil rapidly until reduced by half. Return the mushrooms and onions to the pan and add the carrots, tomato purée and the rest of the stock. Bring to the boil, cover and simmer for 20 minutes until the vegetables are just tender.

3 Discard the bay leaves and thyme. Blend the cornflour with 1 tablespoon cold water until smooth and stir into the casserole. Bring to the boil, stirring, until thickened. Season to taste and scatter the green beans and tomatoes over. Cover and simmer for a further 15 minutes. Sprinkle over the fresh parsley to serve. Serve with new potatoes, mash or rice.

Adapted from BBC Vegetarian Magazine

Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Apr 25, 1999, converted by MM_Buster v2.0l.

Rich Mushroom Sauce

Servings: 16 servings

Ingredients:

2 tablespoon Olive oil
1 medium Onion; chopped
2 Cloves garlic; minced
1 ½ cub Cremini mushrooms; chopped
2 ¼ cub Water
3 tablespoon Soy sauce
1 teaspoon Vegetable bouillon powder
2 teaspoon Cornstarch dissolved in ¼cup water
Salt and freshly groundblack pepper; to taste

Preparation:

MAKE 3 CUPS VEGAN

This easy sauce makes a luscious topping for the roulade and the savory Mashed Celery Root and Potatoes.

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices. Add water, soy sauce, bouillon powder and dissolved cornstarch; stir well.
Simmer until thickened slightly, about 10 minutes. Season with salt and pepper.

PER 3-TBLS. SERVING: 25 CAL.; 0 PROT.; 2G TOTAL FAT (0 SAT. FAT); 2G CARB.; 0 CHOL.; 257MG SOD.; 0 FIBER.

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By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 56

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Rich Mushroom Sauce

Servings: 1 servings

Ingredients:

5 tablespoon Butter
½ pound Mushrooms; sliced
2 tablespoon Flour
½ Lemon; juice of
½ pint Heavy cream
Salt to taste

Preparation:

Melt butter in large skillet.

Stir in mushrooms, cook 2 - 3 minutes until slightly dark.

Stir in flour, blend to smooth, cook 2 minutes.

Slowly stir in lemon juice, cream, salt, cook only until hot.

Makes ¾ pint

Converted by MC_Buster.

NOTES : This is the best mushroom sauce the author has ever tasted; not surprising considering the quantities of cream and butter! A leaner version, Lean mushroom sauce may be preferred. Unless the mushrooms are very dirty, trim off the hard end of the stems and just wipe them clean with a damp cloth or paper towel. Mushrooms should not be washed as they will soak up the water. This sauce is delicious with Quenelles.

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Rich Pumpkin Coffeecake

Servings: 18 Servings

Ingredients:

PATTI - VDRJ67A:
2 package Pound cake mix (16oz each)
2 teaspoon Pumpkin pie spice
2 teaspoon Baking soda
2/3 cub Water
1 ¾ cub Solid pack pumpkin
4 Eggs

STREUSEL TOPPING:
¾ cub Brown sugar; packed
¾ cub Nuts; chopped
½ cub Flour
1/3 cub Butter or margarine

Preparation:

Combine pound cake mixes, pie spice and baking soda in a large mixer bowl.
Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13" baking pan; sprinkle with half of the streusel. Carefully spread remaining batter; sprinkle with remaining streusel. Bake in preheated 325~ oven for 50-55 minutes or until tested done.

STREUSEL TOPPING: Combine brown sugar, nuts and flour in a medium bowl. Cut in butter with pastry blender or two knives until crumbly.

SOURCE: Libby's Pumpkin Ad.

Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

Rich Rabbit Stew with Vegetables And Herb Dumplings

Servings: 1 servings

Ingredients:

10 Skinned rabbit legs
2 tablespoon Tomato puree
2 ounce Singed flour;(approximately)
1 ½ pint Brown rabbit stock
Mirepoix
1 Carrot
½ Onion
1 Celery stick
5 Celeriac
2 Cloves garlic
5 Green leek tops
1 Sprig thyme
1 Sprig rosemary
Dumplings
6 ounce Strong flour
½ ounce Butter
¼ ounce Yeast
4 fluid ounce Milk
1 Pinches salt
2 tablespoon Suet
Chopped parsley
Vegetables
1 Swede
1 Carrot
1 Celeriac
1 Courgette

Preparation:

Cut the vegetables for the mirepoix - not too big otherwise the full flavour will not come through also not too small or they will disintegrate.

Coat the rabbit pieces in the singed flour and fry in hot vegetable oil until golden brown. Tip the meat into a colander to remove excess grease.
Briefly cook the mirepoix in a large ovenproof vessel in a little oil, taking care not to brown the vegetables.

Add the rabbit and tomato puree. Allow to cook for 2 minutes then add the rabbit stock. Bring to the boil, skim off any grease that may have risen to the surface, Place lid on vessel and cook for 1 ½ hours in the oven at a temperature of 220F until tender.

Place the flour into the mixing bowl and set the mixer to a low speed. Pour the milk and chopped butter Into a pan and bring up to blood temperature

Put the yeast and sugar into a small bowl and mix to a fine paste. Add the warmed milk and butter mixture to the yeast. Mix well. Pour all this onto the flour whilst the mixer is on for 5 minutes to allow the gluten to evolve the flour. Add salt, and leave standing for a further 12 minutes.

Remove from bowl onto a floured table, knead until it is a smooth dough.
Place back into the bowl and cover with cling film for a further 30 minutes

Whilst the dough is fermenting the vegetables can be prepared and turned.
Knead dough again and allow to ferment for a further 30 minutes.

Boil the turned vegetables until just crisp refresh them in ice-cold water and keep them to one side out of the water until needed.

Return to the bread dough and knead for a third time. Add suet and chopped parsley making sure it is well worked into the dough. Pinch off a small piece of dough roll into a ball between your palms and place onto buttered paper. Repeat this process - This should make approximately 15-20 balls.
Cover with cling film and allow to prove for a few minutes more. When ready steam for about 3 minutes remove and place on a plate.

Remove stew from the oven, spoon out the rabbit and place in a separate dish cover with cling film and keep warm. Pass the sauce through muslin and reduce it (if necessary to the required consistency).

Throw away mirepoix. Add the rabbit, newly cooked vegetables and dumplings to the sauce.

Serve in a deep dish and garnish with coriander sprigs.

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Rich Rice Pudding

Servings: 4 servings

Ingredients:

55 g Pudding rice; (2oz)
15 g Granulated unrefined sugar;(½oz)
570 ml Milk; (1 pint)
2 Eggs; beaten
1 teaspoon Vanilla essence
Low fat spread for greasing

Preparation:

Mix the rice and sugar together. Heat the milk until just boiling. Take it off the heat and stir in the eggs and the vanilla essence.

Grease 4 ramekins lightly with low fat spread. Divide the raw rice between the 4 ramekins. Pour over the milk and egg mixture, dividing it evenly between 4 ramekins. Place the ramekins in a roasting tin with enough water to come half way up the sides of the ramekins.

Place in the oven at 150øC/300øF/gas mark 2 for 2 to 3 hours or until set and creamy.

Add nutmeg, cinnamon, sultanas or grated lemon or orange zest to this basic recipe if you like.

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Rich Shortbread

Servings: 8 Servings

Ingredients:

2 Sticks butter, softened
½ cub Powdered sugar, sifted
2 cub Flour
¼ teaspoon Salt

Preparation:

Preheat the oven to 325øF. Lightly grease an 8 inch fluted pan with removable base. Beat the butter until creamy. Blend the dry ingredients into the butter. Press the mixture into the pan, smoothing out any cracks.
Lightly mark the dough with a knife into 8 wedges and prick with a fork at ½ inch intervals. Bake for 25 to 30 minutes, or until a very pale gold.
Turn the oven down to 300øF if shortbread is browning too quickly. Cool 5 minutes, then remove to a wire rack. Cut through the marked wedges while shortbread is slightly warm. Serves 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Holiday Mix'N Match Meals. Oct. 4/99

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 4, 1999

Rich Stuffed Mushrooms

Servings: 8 Servings

Ingredients:

1 Stick butter
1 pound Chicken livers, trimmed andcleaned
8 tablespoon Brandy or sherry
Salt and pepper
16 large Mushrooms, stalks removed
½ pound Bacon, cut into small strips

Preparation:

Melt the butter in a skillet and add the chicken livers. Cook over medium heat about 3 minutes. Add the brandy or sherry and cook about 5 to 6 minutes more or until the livers are tender. Puree in a food processor or blender until smooth. Season with salt and pepper to taste. Place the mushrooms in a baking pan and spoon the chicken liver mixture into the hollows. Sprinkle with bacon and bake at 350F about 15 minutes or until the bacon and mushrooms are cooked. Serves 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Holiday Mix N Match Meals.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 27, 1999

Rich Tofu Creme Cheeze

Servings: 1 servings

Ingredients:

¼ cub Raw cashew pieces
3 tablespoon Water
2 tablespoon Fresh lemon juice
1 tablespoon Brown rice syrup or 2 tsp.maple syrup
1 cub Firm regular tofu; patteddry,
; crumbled
¾ teaspoon Salt
1 pinch Garlic granules

Preparation:

Place the cashew pieces, water, lemon juice, and rice syrup or maple syrup in a blender. Process several minutes into a thick, smooth cream. Add the salt, crumbled tofu, and garlic granules and process until very smooth.

It is essential to blend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency.

Chill thoroughly before serving.

Recipe by: The Uncheese Cookbook

Converted by MM_Buster v2.0l.

Rich Vegetable Pasta

Servings: 4 servings

Ingredients:

100 g New potatoes; sliced (4 oz)
1 tablespoon Olive oil
1 Onion; chopped
75 g Mushrooms; quartered (3 oz)
4 teaspoon Schwartz Pasta & PizzaSeasoning
1 tablespoon Red wine vinegar
2 tablespoon Tomato puree
1 400 gram tin choppedtomatoes; (14 oz)
1 teaspoon Sugar
75 g Mange tout; halved (3 oz)
1 227 gram tin butter beans;drained and washed
; (8 oz)
25 g Fresh Parmesan cheese;grated (1 oz)
175 g Spaghetti; (6 oz)

Preparation:

Par-boil the potatoes for 5 minutes until tender. Drain. Meanwhile, heat the oil and fry the onion, mushrooms and 3 tsp Pasta & Pizza Seasoning for 4-5 minutes. Stir in the vinegar, tomato puree, chopped tomatoes and sugar.
Bring to the boil. Cover and simmer for 5 minutes. Add the Parmesan.

Cook the spaghetti according to the pack instructions. Drain and stir in the remaining 1 tsp of Pasta & Pizza Seasoning.

Serve the vegetables on a bed of spaghetti.

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Converted by MM_Buster v2.0l.

Rich White Bread Plaits

Servings: 1 servings

Ingredients:

1 kg Strong white bread flour
1 tablespoon Salt
150 g Butter
600 ml Milk
1 teaspoon Caster sugar
25 g Fresh yeast; crumbled, or15g
; dried yeast
2 Eggs
1 Egg yolk; mixed with 1tbsp
; water, to glaze

Preparation:

Sift the flour with the salt. Put the butter into a pan with the milk and sugar and warm over a gentle heat, stirring occasionally, until the butter has melted, without allowing it to boil. If necessary, let the mixture cool until it reaches blood temperature. To test roughly, try sticking your finger into the liquid. If you can hold it there for a slow count to 10, but no longer, the heat is about right. Stir in the yeast and leave for 5-10 minutes in a warm place, until foaming.

Gradually stir the eggs and the yeasted milk mixture into the flour to give a soft but not sticky dough. You may not need quite all of the liquid.
Knead for 10 minutes, then return to the bowl, sprinkle the surface with a little extra flour, cover with a cloth and leave in a warm place to rise for about 1 ½-2 hours until double its original bulk.

Punch the dough down and knead for 5 minutes. Divide into 2 pieces. Take the first piece and divide in half. Roll each bit out to make a long sausage, slightly thicker in the centre than at the ends.

Plait. Gather the ends together and tuck underneath then lay on a floured baking tray. Repeat with the remaining dough. Leave the plaits to rise again in a warm place, until almost doubled in bulk - about 1 hour. Now chill in the refrigerator for 30 minutes.

Preheat the oven to 200c/400f/gas 6. Brush the plaits with the egg glaze, then bake in the oven for 30 minutes. Tap them underneath - if they sound hollow, they are done. Cool on a wire rack.

Converted by MC_Buster.

NOTES : makes 2 plaits

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Richard's Transatlantic Lamb

Servings: 2 servings

Ingredients:

4 Lamb escallopes
1 tablespoon Vegetable oil
1 tablespoon Olive oil
1 Clove garlic; chopped
250 g Spinach; rinsed and stalks
; removed
2 slice Bread
55 g Cheddar; grated
125 ml Beer
3 teaspoon Wholegrain mustard
1 Egg
25 g Butter
1 dash Worcestershire sauce
1 drop Tabasco
2 tablespoon Double cream
1 Kiwi fruit; cut in half and
sprig of
Fresh mint; to garnish
Fresh chives; to garnish
Salt and pepper

FOR THE FOOL:
150 ml Double cream
1 Kiwi fruit; peeled andchopped
Popcorn and fresh mintsprig; to decorate

Preparation:

Preheat the grill to high.

1 Heat a griddle pan. Season two pieces of the lamb with pepper and drizzle over the vegetable oil. Add to the pan and cook to taste. Serve garnished with the kiwi fruit halves and mint sprig.

2 Heat the olive oil in a saute pan. Add the garlic and spinach, cover the pan with a lid and cook for about 2-3 minutes, shaking the pan occasionally, until the spinach is wilted. Then drain the spinach.

3 For the Welsh Rarebit: Toast the bread under the grill on one side until

golden. Place the grated cheese in a bowl, add 1 tbsp beer, 1 tsp mustard, season and mix together. Add the egg and 15g/ ½oz butter and mix again.

4 Spread half of the spinach on the untoasted sides of the bread and spoon

on some of the cheese mixture. Place under the grill again and cook until

melted and golden. Serve garnished with the chives.

5 For the Stir-Fried Lamb: Mix the remaining beer with the Worcestershire sauce, Tabasco, 2 tsp mustard and season. Cut the remaining lamb into strips and add to the mixture. Leave to marinate for a few minutes.

6 Heat 15g/ ½oz butter in a frying pan. Remove the lamb from the marinade and shake off the excess. Add to the pan and stir-fry for 3-4 minutes, or until cooked to taste. Add 2 tbsp marinade and cream to the pan and simmer to reduce.

7 Pile the remaining spinach onto a plate and sit the stir-fried lamb on top.

8 For the Fool: Whisk the cream until soft peaks, add the chopped kiwi fruit and fold in. Spoon into a sundae glass, decorate with popcorn and a

mint sprig.

Converted by MC_Buster.

NOTES : Chef - Patrick Anthony

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

Richard's World on a Plate - Bean Puree And Avocado Shell

Servings: 1 servings

Ingredients:

½ Avocado
8 ounce Red kidney beans
1 bunch Chives
1 Garlic clove
1 Lime; juice of
60 ml Breadcrumbs

Preparation:

Preheat oven to 190C/Gas Mark 5.

1 Scoop out the flesh from the avocado and place in a blender with the other ingredients. Blend until combined.

2 Season, then spoon the mixture back into the avocado shell, top with the breadcrumbs and bake for 8-10 minutes.

Converted by MC_Buster.

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

Richard's World on a Plate - Guacamole

Servings: 1 servings

Ingredients:

Guacamole
½ Avocado
15 ml Double cream
½ Lemon; juice of
1 Mash the avocado flesh with a fork, mix in the cream and lemon juice.
Season well with salt and pepper and serve.

Preparation:

Converted by MC_Buster.

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

Richard's World on a Plate - Spicy Chilli in Tortillas

Servings: 1 servings

Ingredients:

1 tablespoon Vegetable oil
400 g Lean beef; chopped
1 bunch Chives; chopped
2 Garlic cloves; crushed
1 200 gram can red kidneybeans; drained
1 small Red chilli; chopped
15 ml Tomato puree
30 ml Coriander; chopped
150 ml Red wine
4 Gherkins; chopped
2 Flour tortillas
1 Heat the oil in a shallow pan and fry the chopped meat with the chives
and garlic until the meat is browned. Add the red kidney beans, chilli,
tomato puree, coriander, red wine and gherkins, simmer for 10-12 minutes.
2 Heat a frying pan and toast the tortillas until golden brown. Fill the
tortilla with the spicy chilli mix, top with the guacamole and watercress
sauce and serve.

Preparation:

Converted by MC_Buster.

NOTES : Chef - Kevin Woodford

Recipe by: Ready Steady Cook

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Richard's World on a Plate - Watercress Sauce

Servings: 1 servings

Ingredients:

50 g Watercress
30 ml Olive oil
½ Lime; juice of
1 Blend all the ingredients together in a small blender until smooth.
Season well and serve.

Preparation:

Converted by MC_Buster.

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

Richmond Pie

Servings: 4 servings

Ingredients:

FOR THE PASTRY:
8 ounce Wholemeal flour
¼ teaspoon Salt
8 ounce Butter or solid vegetablefat; (or a mixture)
2 teaspoon Lemon juice
Chilled water

FOR THE FILLING:
3 ounce Dried chestnuts
1 ounce Dried mushrooms
1 tablespoon Olive oil
1 Clove garlic; crushed
4 ounce Walnuts; chopped
1 tablespoon Parsley
1 teaspoon Thyme
1 Free-range egg
2 tablespoon Vegetarian red wine
Juice ½ lemon
Beaten free-range egg forsealing the
; pastry

Preparation:

1. To make the pastry, mix the flour and salt in a bowl. Rub in 4oz butter or fat until the mixture resembles fine breadcrumbs. Add the lemon juice and enough cold water (approximately ¼pint) to make a rough dough. Cover and chill for 30 minutes.

2. Roll the dough out into an oblong. Mark into three sections. Dot half the remaining butter onto the middle section, then fold each end over the top, making a smaller oblong. Seal each end with the rolling pin, then turn the dough 90 degrees. Roll out into an oblong and repeat the process with the remaining portion of butter. Cover and chill for at least 30 minutes.

3. To prepare the filling, soak the chestnuts in plenty of water for an hour, then bring to the boil in the same water and simmer for 35-40 minutes or until soft. Drain and chop coarsely.

4. Rinse the dried mushrooms in cold water until they are free of any grit.
Cover them with warm water and leave for about 30 minutes. Remove with a slotted spoon and chop finely.

5. Strain the remaining liquid and reserve.

6. Heat the oil and gently fry the onion and garlic for 5-10 minutes until very soft. Add the dried mushrooms. stir well, then pour over the reserved soaking liquid. Simmer for 15-20 minutes, adding more liquid if necessary.
The end result should be moist but not sloppy.

7. Mix the chestnuts, walnuts, herbs, mushroom mixture, egg, wine and lemon juice in a bowl. Season to taste.

8. Roll out the pastry into a large oblong. Lift onto a baking sheet and trim off the edges.

9. Pile the filling down the centre and brush the edges with beaten egg, bringing them together over the centre of the filling. Seal all the edges firmly and use the trimmings to decorate.

10. Chill the pie for 30 minutes and brush with beaten egg.

11. bake at 190øC/375øF/gas mark 5 for a further 20-25 minutes.

Converted by MC_Buster.

NOTES : This robust pie is filled with a mixture of chestnuts, walnuts and dried mushrooms. The filling is best prepared a day in advance. The pastry too can be prepared in advance and frozen. If you make it on the day, leave plenty of time so you can chill the dough thoroughly.

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Rich's Chicken Salad Sunrise

Servings: 1 servings

Ingredients:

2 pound Boneless Chicken Breast; upto 3
1 cub Celery; cut diagonally
½ cub Red Onion; small dice
8 ounce Raisins; black, golden, or amixture
8 ounce Cashews or other nuts
1/3 g Fresh Saffron; (up to 1)
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1 cub Chicken Stock or Water
Salt & Fresh Ground Pepperto taste
½ pound Pasta; cooked al dente', (Iuse bow ties)
1 large Red or green Bell Pepper;fine julienne
1 tablespoon Fresh Thyme or Mint; (orabout 1tsp of dried leaves)
3 cub Mayonnaise; either homemadeor a quality brand likeHellmann's or Kraft
Chopped Chives or GreenOnions for Garnish
1 cub Brandy or Bourbon;(optional)

Preparation:

1. Pound the chicken breasts lightly so that they are of an even thickness (~½ ") and then grill over a hot flame, marking well, but being careful not to overcook. Refrigerate to cool. When the chicken is cool, cut into ½" cubes.

2. As an option, soak the raisins in the brandy or bourbon for an hour.
Drain, reserving the liquid.

3. Combine chicken stock or water, olive oil, and vinegar. If you used brandy or bourbon for the raisins, add about 1 tbs. of the reserved liquid as well. The amount of saffron that you will need will vary greatly with the purity and freshness. With this method, having too weak a mixture will be more of a problem than too strong a mixture. Chop the saffron threads very finely. Add the saffron to the stock mixture and simmer until reduced to about ¼ cup in volume, and then cool. Mix this liquid into the mayo.
The color should be a fairly bright, but not a totally alarming yellow (more than a legal pad, but less than a taxi). If the color and flavor seem too strong, just add more mayo.

4. Gently mix the diced chicken, drained raisins, celery, onion, bell pepper, and thyme or mint in a large bowl.

5. Fold the saffron mayo into the salad, whatever amount looks good to you.
Add salt and pepper to taste. It's best if you can let the flavors meld overnight The nuts are best added about 1 hr. before serving so that they don't become too soggy. The left over bourbon or brandy can be used for deglazing sautéed foods. It's especially good when used for pork, game, or poultry. Of course you can also guzzle it as an after dinner drink!

Posted to bbq-digest by =Mark <mstevens@exit109.com> on Jun 07, 1999, converted by MM_Buster v2.0l.

Rick Stein's Cherry Tomato And Rocket Salad

Servings: 4 servings

Ingredients:

450 g Vine-grown cherry tomatoes
50 g Wild rocket
Maldon salt and ground blackpepper
3 tablespoon Good quality extra virgin;(3 to 4)
Olive oil
1 Quarter the tomatoes and break the stalks off the rocket leaves. Put the
tomatoes into a bowl and toss with some salt and pepper.
2 Add the rocket leaves and toss again. Pile the salad into the centre of
four bowl-shaped plates, drizzle with olive oil and serve straight away.

Preparation:

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Recipe by: Fresh Food

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Rick Stein's Oven-Roasted Tomatoes with Feta

Servings: 6 servings

Ingredients:

750 g Ripe plum tomatoes
1 teaspoon Picked fresh thyme leaves
1 ½ teaspoon Sea salt flakes
Freshly ground black pepper
450 g Good quality Greek fetacheese
Extra virgin olive oil andTurkish flat
Bread to serve
1 Oven-roasted tomatoes: Preheat oven to 240c/475f/Gas 9. Cut the tomatoes
in half lengthways and lay them cut-side up in a lightly oiled shallow
roasting tin. Sprinkle over some salt and pepper and roast them for 15
minutes.
2 Lower the oven temperature to 150c/300f/Gas 2 and roast for another 1 ½
hours until they have shrivelled to about half their original size and
concentrated in flavour. Leave to cool.
3 Arrange 4-5 of the tomatoes and some feta on four plates and drizzle over
some olive oil. Sprinkle with a bit more sea salt and some coarsely crushed
black pepper and serve with thick slices of the Turkish flat bread.

Preparation:

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Recipe by: Fresh Food

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Rick's Chipotle Shrimp

Servings: 1 servings

Ingredients:

6 Garlic cloves; unpeeled
1 small White onion; sliced ¼-inch
; thick
6 ounce Ripe tomatoes; (1medium-small or 2
; to 3 plum)
¾ teaspoon Black pepper; preferablyfreshly
; ground
⅛ teaspoon Cloves; preferably freshly
; ground
¼ cub Water
2 tablespoon Olive oil
2 tablespoon Essential Sweet and SmokingChipotle; drained before
; Seasoning Salsa or 2 to 4tablespoons, chopping, upto 4
; very finely chopped cannedchipotle
; chiles
Salt; about ½ teaspoon
2 pound Medium-large shrimp; (about50)
3 cub Cooked long-grain whiterice; warm
1 tablespoon Finely chopped freshcilantro leaves

Preparation:

Roasting the flavorings:

On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side.

Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.

The sauce:

Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and ¼ cup water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high heat. When hot enough to make a drip of the puree sizzle noisily, add it all at once.
Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat.

The shrimp:

Peel and devein the shrimp, leaving the final joint and the tail intact.

Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice.
Garnish with cilantro.

Yield: 6 servings

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Per serving: 961 Calories (kcal); 29g Total Fat; (27% calories from fat); 17g Protein; 157g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C43

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Ricotta

Servings: 1 servings

Ingredients:

1 4 quarts whole cow's milk
2 cub Goat's milk
2 cub Heavy cream; (preferably not
; ultra pasteurized)
5 tablespoon Fresh lemon juice

Preparation:

Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours.

Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains.

Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.

Converted by MC_Buster.

Per serving: 1660 Calories (kcal); 176g Total Fat; (92% calories from fat); 10g Protein; 20g Carbohydrate; 653mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 35 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0063

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Ricotta And Chestnut Fritters with Bagna Cauda

Servings: 4 servings

Ingredients:

1 cub Fresh ricotta
3 large Eggs
½ cub Freshly-gratedparmigiano-reggiano cheese;plus
4 tablespoon Freshly-gratedparmigiano-reggiano cheese
¼ cub Chestnut flour; plus
2 tablespoon Chestnut flour
(available in gourmetmarkets)
1 cub Finely-chopped roastedchestnuts; spread out
On a flat plate
1 can Anchovy filets -; (4 oz),with their
; juices
6 Garlic cloves; finelychopped
½ cub Extra-virgin olive oil
6 tablespoon Unsalted butter
1 quart Pure; (pomace) olive oil,
; for frying

Preparation:

In New York City you can find roasted chestnuts readily. If you cannot find roasted chestnuts, here is what to do. Take 10 chestnuts and score a cross on the pointed end of each chestnut and roast in the oven at 400 degrees for about 20 minutes. Peel the nuts and chop them until the texture is of bread crumbs. Set aside.

In a large mixing bowl place the ricotta cheese, 2 eggs and ½ cup Parmigiano-Reggiano and blend well. With your hands mix in the chestnut flour until a smooth cookie-like dough forms. If the dough is too soft add slightly more chestnut flour until you reach the desired consistency. To test the dough, form a small ball and set aside. The dough ball should be able to hold its shape.

In a small bowl beat the remaining egg. Take a small amount of the ricotta mixture and make a 2-inch ball. Carefully cover the ball with the beaten egg and while still wet, dredge in chopped chestnuts. Gently press the nuts so that they adhere. Continue this process until all the cheese mixture is finished. Allow the balls to rest for 20 minutes on a plate in your refrigerator to dry.

Pour the 1 quart olive oil into a large 4-quart sauce pan, one with sides at least 6 inches high. Heat the oil over medium heat until just smoking.

Meanwhile combine the anchovies with their juices, garlic and ½ cup olive oil in a small sauce pan and stir over medium heat. Mash the anchovies to a paste and cook until just warm but not hot -- about 10 minutes. Stir in the butter 1 tablespoon at a time until melted and smooth. Set aside.

Fry the ricotta balls in hot oil until golden brown, turning with tongs about 3 to 4 minutes. Remove ricotta balls with tongs to a plate covered with paper towels. Place in a warm oven (180 degrees) while frying the remainder of the balls. Pour bagna cauda into individual ramekins and serve as a dipping sauce.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5621)

Per serving: 447 Calories (kcal); 48g Total Fat; (94% calories from fat); 5g Protein; 2g Carbohydrate; 187mg Cholesterol; 45mg Sodium Food Exchanges:
0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

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Ricotta And Chocolate Fritters

Servings: 8 servings

Ingredients:

Sunflower oil for frying
Caster sugar

PASTA FROLLA:
450 g Plain flour
3 teaspoon Baking powder
150 g Caster sugar
150 g Butter
150 g Lard
150 ml White wine

FILLING:
450 g Ricotta cheese
5 tablespoon Milk
100 g Caster sugar
1 teaspoon Salt
325 g Plain chocolate; roughlychopped

Preparation:

To make the pasta frolla, sift the flour with the baking powder and mix with the sugar. Place the butter and lard, roughly cut up, in a pan with the wine and heat gently until the fats have almost all melted. Mix with the sifted flour to form a soft dough - you may not need quite all of the liquid, so go carefully. Knead briefly to smooth out, then wrap loosely in a floured cloth and leave to rest for an hour or so.

For the filling, sieve the ricotta, then beat with the milk until creamy.
Mix in the sugar and salt.

Take walnut-sized pieces of dough and roll out thinly into a roughly circular shape. Place a generous tsp of the sweetened ricotta in the centre of each one and top with a couple of pieces of chocolate.

Fold the dough over to cover the ricotta, and press down firmly all around the filling to seal. With a pastry wheel, trim off the excess pastry to form a crescent shape.

Heat a 2 ½cm deep layer of oil in a wide frying pan over a moderate heat.
Fry the fritters, a few at a time until puffed and browned.

Drain briefly on kitchen paper, then roll in caster sugar. Eat warm or cold.

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Ricotta And Nutmeg Dumplings with Gorgonzola Sauce

Servings: 6 servings

Ingredients:

400 g Ricotta cheese
2 tablespoon Freshly grated Parmesancheese
3 Egg yokes
1 tablespoon Semolina
A good pinch of freshlygrated nutmeg
Salt and pepper
15 g Butter
2 tablespoon Double cream
100 g Gorgonzola cheese
1 tablespoon Chopped fresh parsley

Preparation:

Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina, nutmeg, salt and pepper and mix well.

On a lightly oiled surface roll the paste into thin rolls about 1 cm (½ inch) in diameter, then cut with a sharp knife into balls or pieces about 2 cm (¾ inch) long.

Melt the butter with the cream in a saucepan. Add the gorgonzola cheese and cook over a very low heat, crushing and stirring the cheese until you have a well-blended sauce.

Lower the dumplings one at a time on a slotted spoon into boiling water and let them simmer for about 2 minutes or until they rise to the surface.

Serve hot with the sauce and sprinkled with parsley.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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Ricotta And Spinach Cannelloni

Servings: 4 servings

Ingredients:

2 tablespoon Extra virgin olive oil
½ medium Onion finely chopped
3 Garlic cloves; peeled andcrushed
300 ml Tomato puree
½ teaspoon Sugar
1 bunch Spinach or 100g cooked
250 g Ricotta cheese
25 g Parmesan
20 g Butter or margarine
30 g Cornflour
300 ml Reduced fat milk
¼ teaspoon Ground mace or nutmeg
1 cub Chopped parsley
10 Cannelloni tubes; (the kindthat don't
; need pre-cooking)
Salt and Pepper to season

Preparation:

Simmer chopped onion and crushed garlic in 1 Tbsp oil until softened.

Stir in tomato pulp or puree (not the concentrated paste) and sugar. Remove from heat. Pour into baking dish and spread over surface.

Wash spinach and drain. Remove stalks. Chop leaves.

In the pan that cooked the sauce (washing unnecessary), put remaining oil and cook spinach for two minutes.

Transfer to mixing bowl and allow to cool a little then stir in ricotta, parmesan, grating of mace or nutmeg, and white pepper. Leave mixture to cool.

In same pan (again, washing unnecessary), melt butter or margarine. Add cornflour and cook one minute on low heat.

Slowly add milk, stirring constantly until sauce thickens. Add chopped parsley. Season to taste.

With spoon or piping bag, fill cannelloni tubes with spinach and cheese mixture.

Place the filled tubes on the tomato sauce in a baking dish.

Once all are filled and in the dish, cover the tubes with the parsley bechamel sauce. Sprinkle with parmesan cheese.

Cover with foil and bake for at least 45 minutes at 180øC, removing foil twenty minutes before end of cooking time, to allow to brown.

Leftover potential: Good. May be reheated or refreshed by adding more sauce topping.

Converted by MC_Buster.

Per serving: 247 Calories (kcal); 19g Total Fat; (67% calories from fat); 9g Protein; 12g Carbohydrate; 43mg Cholesterol; 419mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

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Ricotta Bake

Servings: 1 servings

Ingredients:

1 pound Macaroni; (elbows, littleshells, spirals, gemelli)
1 pound Ricotta cheese; (FF worksfine)
1 pound Mozzarella Cheese; (FF doesnot melt too well -recommend at leastPart-skim)
1 Egg; (1 whole, or 2 whites)
1 teaspoon Equal or 3-4 tsp sugar;(optional), up to 2

Preparation:

1. Boil Macaroni until al dente. Drain

2. Grate Mozzarella.

3. Mix half the mozzarella with the Ricotta and the egg. Mix cheese mixture with Macaroni.

4. Dump cheese/mac into casserole dish (Spray with non-stick spray first. .
.)

5. Top with rest of mozzarella cheese.

6. bake covered with thin foil for 30 minutes, and another 10 without foil at 375F.

VARIATIONS:

*Add cinnamon, clove, and/or allspice

*Add ½ jar or more of tomato sauce, and oregano, garlic, basil, and Italian Seasoning in place of the sugar or equal

*Use same recipe to stuff large Macaroni shells, Manicotti or Lasagna.

Posted to JEWISH-FOOD digest by Beren Ornstein <beren37@iname.com> on Dec 14, 1998, converted by MM_Buster v2.0l.

Ricotta Bruschetta

Servings: 1 servings

Ingredients:

1 pound Light ricotta cheese 500 g
1 Thin French stick; (about 16inches/40
cm 1
½ teaspoon Pepper 2 mL
2 tablespoon Chopped fresh parsley 25 mL
2 tablespoon Chopped fresh chives orgreen onions 25
; mL
2 tablespoon Chopped fresh basil or dill25 mL
1 tablespoon Chopped fresh mint; or ¼tsp/1 mL
; dried 15 mL
2 tablespoon Olive oil; optional 25 mL
¼ teaspoon Hot red pepper flakes 1 mL
2 Cloves garlic; minced 2
Salt to taste

Preparation:

If ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hours or overnight in the refrigerator.

Slice bread on diagonal into ½ inch/1 cm slices. Arrange in single layers on baking sheet. Preheat broiler and broil until slightly crusty on each side but still a little soft in the centre.

Place ricotta in bowl and beat in pepper, parsley, chives, basil and mint.
Add olive oil, hot pepper flakes, garlic and salt.

Taste and adjust seasonings if necessary.

Spread each piece of bread with about 4 tsp/20 mL ricotta mixture.

Converted by MC_Buster.

NOTES : Try to buy the driest ricotta cheese available, but if your brand is very wet, drain the cheese first as described below. From Simply HeartSmart Cooking With Bonnie Stern, this recipes makes about 24 appetizers.

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Ricotta Cake with Dried Fruits

Servings: 1 servings

Ingredients:

8 ounce Unsalted butter; softened
8 ounce Caster sugar
8 Eggs; separated
2 Oranges and 3 lemons; finelygrated ,
; zest of
7 ounce Mixed dried fruits
4 ounce Roasted hazelnuts; roughlychopped
9 ounce Ricotta cheese
2 Egg whites
3 ounce Plain flour

Preparation:

Cream the butter and sugar until pale and fluffy. Add the egg yolks one by one, beating well between each addition. In a separate bowl fold the fruit zest, fruit and nuts into the ricotta. Fold the butter and egg mix into the ricotta and fruit. Sift the flour into this mix and combine.

Beat the egg whites to soft peaks. Fold in one large spoon of the egg whites into the ricotta mix; once this is amalgamated fold in the remainder carefully, ensuring that you do not lose too much of the air.

Grease a 12 x 2 inch spring form cake tin sparingly with vegetable oil, pour in the mixture and bake in a 180C oven for about 45 minutes or until the tip of a knife inserted into the centre comes out clean.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Ricotta Cheese And Spinach Tart

Servings: 6 servings

Ingredients:

THE PASTA:
400 g Waitrose Strong Plain Flour;(14oz)
1 pinch Salt
1 package Waitrose Fresh Basil andThyme; chopped
4 5 ml; (3tbsp) olive oil
3 Eggs; (medium), beaten

THE FILLING:
1 250 g tub Galbani RicottaCheese
1 500 g pack frozen whole leafspinach; defrosted and well
; drained
Freshly grated nutmeg
2 Eggs; (medium)
50 g Pine kernels; toasted (1¾oz)
1 Lemon; zest of
100 g Grated Parmesan; (3 ½oz)
Salt and freshly groundblack pepper
Milk to glaze

Preparation:

Sift the flour into a bowl and add the salt and herbs. Make a well in the centre. Add the oil and then gradually add the eggs. Mix until smooth, adding a little water if required.

Knead for 10 minutes, then wrap in cling film and place in a refrigerator for 30 minutes.

Combine all the filling ingredients.

On a floured surface, roll out two-thirds of the pasta and use to line a 23cm (9") square tin.

Spoon the filling into the pasta and smooth out to cover the base.

Roll out the remaining pasta and cover the top.

Wet and seal the edges with a little water. Trim off any excess pasta and brush with a little milk, prick and place in the centre of a preheated oven 200ºC, 400ºF, gas mark 6 for 25-30 minutes until golden on top.

Converted by MC_Buster.

NOTES : Home-made pasta enclosing a savoury filling to serve warm or cold with a green salad.

Converted by MM_Buster v2.0l.

Ricotta Cheesecake with Marinated Fruit

Servings: 1 servings

Ingredients:

CHEESECAKE:
1 pound Cream cheese
2 cub Ricotta cheese
1 cub Sugar
4 Eggs
1 Lemon; Zest of
1 teaspoon Pure vanilla extract

MARINATED FRUIT:
1 pint Strawberries; hulled and cutin
; half
½ cub Blackberries
1 Cantaloupe; peeled, seeded,and
; diced
½ cub Sweet white wine
¼ cub Sugar
1 Orange; Zest of
1 dash Pure vanilla extract
1 pinch Nutmeg

ACCOMPANIMENT:
Softly whipped cream

Preparation:

For the cheesecake, preheat oven to 350 degrees. Grease a 10-inch springform pan and line with foil. Process cream cheese in a food processor until smooth. Add ricotta cheese and process just to combine. Add sugar and process to combine. With the motor running, add eggs, one at a time. Add lemon zest and vanilla and mix well.

Pour into prepared pan. Place in oven and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Let cheesecake cool in the refrigerator for at least 2 hours before serving.

For the marinated fruit, place fruit in a large bowl and set aside. In a small saucepan, combine wine, sugar, orange zest, vanilla, and nutmeg and place over high heat. Bring mixture to a boil and cook, stirring only once, for about 5 minutes to thicken the syrup. Remove from the heat and allow to cool 5 minutes.

Pour syrup over fruit and allow to marinate for 30 minutes in the refrigerator. Serve with the cheesecake and softly whipped cream.

Serves twelve.

Converted by MC_Buster.

Per serving: 4063 Calories (kcal); 243g Total Fat; (52% calories from fat); 121g Protein; 377g Carbohydrate; 1495mg Cholesterol; 2034mg Sodium Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 0 Vegetable; 6 Fruit; 38 ½ Fat; 17 Other Carbohydrates

Converted by MM_Buster v2.0n.

Ricotta Coffee Pudding

Servings: 1 servings

Ingredients:

450 g Ricotta cheese; (1lb)
2 tablespoon Freshly ground coffee beans
115 g Caster sugar; (4oz)
4 teaspoon Kahlua; Tia Maria or rum

Preparation:

Combine all the ingredients together and serve cold.

Converted by MC_Buster.

Per serving: 861 Calories (kcal); 58g Total Fat; (63% calories from fat); 51g Protein; 25g Carbohydrate; 228mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Ricotta Cookies

Servings: 100 servings

Ingredients:

1 cub Butter or margarine;softened
2 cub Sugar
2 Eggs
1 pound Ricotta cheese
2 teaspoon Vanilla
4 cub Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
Lemon extract; (few drops)

Preparation:

Cream margarine and sugar together until smooth. Add eggs, one at a time, and beat. Add ricotta and vanilla; beat 1 minute. Combine last 3 ingredients together and beat. Drop by teaspoonful onto cookie sheet and bake at 350F for 11 to 15 minutes until bottoms are light brown.

One batch makes about 100 cookies.

Frost with confectioners sugar and milk glaze.

Per serving: 59 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 8g Carbohydrate; 11mg Cholesterol; 41mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Ricotta Dumplings with Mushroom Sauce

Servings: 1 servings

Ingredients:

SAUCE:
6 tablespoon Olive oil
4 cub Sliced mushrooms; (about 10ounces)
1 tablespoon Fresh lemon juice
½ cub Dry vermouth

DUMPLINGS:
1 cub Fresh ricotta cheese; (about7 ½ ounces)
2 Eggs; separated
1 tablespoon Freshly grated Parmesancheese
1/3 cub All purpose flour
1 cub Plus 2 tablespoons freshwhite
; breadcrumbs
6 tablespoon Butter; (¾ stick)
Freshly grated Parmesancheese
Chopped fresh chives

Preparation:

For Sauce: Heat oil in heavy large skillet over medium heat. Add mushrooms and lemon juice and saute until mushrooms are brown, about 6 minutes. Add dry vermouth. Boil 3 minutes, scraping up browned bits. Set aside. (Can be prepared 1 day ahead. Cover and chill.)

For Dumplings: Blend ricotta, yolks and 1 tablespoon Parmesan in processor.
Add flour and process until smooth. Transfer mixture to large bowl. Season with salt and pepper. In medium bowl, beat egg whites until stiff but not dry. Fold whites into ricotta mixture in 2 additions. Fold in breadcrumbs.

Pour water into heavy large skillet to depth of 2 inches. Bring to simmer over medium heat. Drop batter by rounded tablespoons into water. Cover and cook 3 minutes. Turn dumplings over, cover pan and cook 3 minutes longer.
Using slotted spoon, transfer dumplings to paper towels and drain.

Bring mushroom sauce to simmer. Add 6 tablespoons butter and stir just until melted. Place dumplings on platter and spoon sauce over. Sprinkle with additional Parmesan and chives.

Makes 12 Dumplings.

Bon Appetit November 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Ricotta Fettuccine Alfredo with Broccoli

Servings: 4 servings

Ingredients:

2 cub Small broccoli florets
2 tablespoon Butter or stick margarine
2 tablespoon All-purpose flour
2 cub Fat-free milk
2/3 cub Part-skim ricotta cheese; (2½ ounces)
½ cub Grated parmesan cheese
¼ teaspoon Salt
¼ teaspoon Coarsely ground black pepper
4 cub Hot cooked fettuccine;(about 8 ounces
; uncooked pasta)
2 tablespoon Minced fresh parsley

Preparation:

1. Steam broccoli, covered, 3 minutes or until crisp-tender.

2. Melt the butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta. Sprinkle with parsley. Yield: 4 servings (serving size: 1½ cups).

CALORIES 421(28% from fat); FAT 13.3g (sat 5.3g mono 4.5g, poly2.4g); PROTEIN 21.5g; CARB 53.6g; FIBER 3.8g; CHOL 23mg; IRON 3mg; SODIUM 529mg; CALC 437mg

Recipe by: Cooking Light, March 1999

Converted by MM_Buster v2.0l.

Ricotta Filled Crepes with Berry Sauce

Servings: 15 servings

Ingredients:

½ cub Unbleached all-purpose flour
½ teaspoon Salt
3 large Eggs
1 cub Milk
2 tablespoon Unsalted butter; melted
1 tablespoon Brandy; (optional)
=== BERRY SAUCE ===
¼ cub Water
1 tablespoon Cornstarch
10 ounce Frozen strawberries orraspberries; thawed
2 tablespoon Orange liqueur
=== RICOTTA FILLING ===
1 Container Ricotta cheese -;(15 oz)
½ cub Confectioner's sugar
1 teaspoon Vanilla extract
½ teaspoon Grated orange zest
1 pinch Ground nutmeg
¼ cub Minced candied orange rind
Or citron; (optional)

Preparation:

Combine flour and salt in a medium bowl. In a separate bowl, whisk the eggs, milk, butter and brandy, if using, until blended. Add to the flour all at once and gently stir with the whisk until blended. Let stand for at least 1 hour at room temperature. (The batter can be refrigerated, covered, overnight; stir to blend before using.) Make berry sauce: In a small saucepan combine water and cornstarch and stir until the cornstarch is dissolved. Add the strawberries or raspberries. Heat, stirring, until the mixture boils and thickens. Remove from the heat and stir in orange liqueur, if desired. Set aside. Make ricotta filling: In a bowl, mix together the ricotta, sugar, vanilla, zest, nutmeg, and optional candied orange rind. Set aside. Heat a 6- or 7-inch heavy nonstick skillet or crepe pan over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. Ladle about 3 tablespoons batter (or a scant ¼ cup measure) into the hot pan and quickly tilt to coat the pan and make a thin pancake. Cook the crepe until the edges begin to curl and the underside is golden, about 1 ½ minutes. Loosen the edges of the crepe with a thin flexible spatula or a heatproof rubber spatula and gently turn. Cook the underside until lightly spotted with color, about 30 seconds. Turn the crepe out onto a wire rack.
Repeat with the remaining batter, stirring it occasionally. As the crepes are made, transfer them from the rack to a pie plate. Cover lightly with a piece of foil and keep warm in an oven set at the lowest temperature. Fill with the ricotta mixture and drizzle with the berry sauce. The crepes can be cooled, wrapped in foil and refrigerated for a few days before reheating in a warm oven. They can also be frozen for at least 1 month. Cool, stack them on top of one another and wrap tightly in foil and then in a freezer bag. The crepes need no paper between them; they will not stick together when frozen or refrigerated. They thaw at room temperature in about 1 hour, and can be reheated right in the foil without unwrapping. This recipe yields 15 crepes.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Pancakes A to Z by Marie Simmons From the TV FOOD NETWORK - (Show # CL-9061 broadcast 02-09-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

08-13-1998

Recipe by: Marie Simmons

Converted by MM_Buster v2.0l.

Ricotta Fruit Cake with Rosemary Syrup - Mediterranean

Servings: 1 servings

Ingredients:

4 ounce Roasted hazelnuts; roughlychopped
7 ounce Mixed dried fruits; (wholecranberries,
; whole cherries,
; whole blueberries
; and chopped
; apricots are good)
8 ounce Unsalted butter; softened
8 ounce Caster sugar
8 Eggs; separated
2 Egg whites
9 ounce Ricotta
2 Oranges and 3 lemons; finelygrated ,
; zest of
3 ounce Plain flour

ROSEMARY SYRUP:
4 ounce Sugar
4 ounce Water
2 Rosemary sprigs

Preparation:

Cream the butter and sugar until pale and fluffy. Add the egg yolks one by one, beating well between each addition. In a separate bowl fold the fruit zests, fruit and nuts into the ricotta. Fold the butter and egg mix into the ricotta and fruit. Sift the flour into this mix and combine.

Beat the egg whites to soft peaks. Fold one large spoon of the egg whites into the ricotta mix. Once this is amalgamated fold in the remainder carefully, ensuring that you do not lose too much of the air.

Grease a 12 x 2 inch spring form cake tin sparingly with vegetable oil.
Pour in the mixture and bake in a 180C oven for about 45 minutes or until the tip of a knife inserted into the centre comes out clean.

When the cake is cool, spike it all over with a fork and dribble with the rosemary syrup.

Rosemary syrup:

Add sugar and water to a pan over a medium heat and reduce. Add rosemary and infuse.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Ricotta Gelato with Blackberry Sauce

Servings: 1 servings

Ingredients:

For the gelato
1 ¼ cub Half-and-half
1 ¼ cub Milk
A; (15- or 16-ounce)
; container
; whole-milk ricotta
½ cub Sugar
A; (3-inch) cinnamon
; stick
strip of
; lemon zest removed
; with a vegetable
; peeler
2 tablespoon Light corn syrup
¼ teaspoon Vanilla
For the blackberry sauce
1 cub Sugar
¼ cub Water
2 cub Blackberries
1 tablespoon Fresh lemon juice
1 teaspoon Creme de cassis
1 Mango; pitted, peeled, and
; cut in ½-inch
; dice for garnish
Blackberries for garnish

Preparation:

Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla.
Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six ½-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.

Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the creme de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.

Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.

Serves 6.

Gourmet August 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Ricotta Herb Gnocchi with 2 Sauces

Servings: 4 servings

Ingredients:

1 pound Fresh whole milk ricotta;drained
1/3 cub Unbleached flour
½ teaspoon Ground white pepper
4 tablespoon Combined minced fresh herbs
(such as tarragon; chives,chervil)
½ teaspoon Ground fennel seed
½ teaspoon Kosher salt
1 large Pinch Freshly-ground nutmeg
Wild Mushroom Sauce; see *Note
Spinach-Arugula Pesto; see *Note
=== GARNISH ===
Chive flowers
Fresh herb sprigs

Preparation:

* Note: See the "Wild Mushroom Sauce" and "Spinach-Arugula Pesto" recipes which are included in this collection.

Combine the gnocchi ingredients and knead for 4 to 5 minutes or until very smooth. Dough will be somewhat sticky. Be careful about adding additional flour or gnocchi will become heavy. Divide into egg-size portions and roll into logs about ½-inch thick. With a sharp knife cut into ¾-inch pieces. Use tines of a fork to form decoratively if desired. Place gnocchi on floured wax paper. If not using immediately, refrigerate covered with waxed paper. Do not use plastic wrap or gnocchi will become soggy. Gnocchi can also be frozen at this point. Freeze until hard and then store in tightly closed plastic bags. To serve: Bring 4 quarts of water to a boil, adding 2 tablespoons Kosher salt. Add gnocchi and simmer until they rise to the surface. Cook 30 seconds longer and then remove and drain. Can be made ahead at this point rinsed with cold water and gently tossed with a little olive oil to prevent sticking. Reheat in a saute pan or a hot oven. Mix Wild Mushroom Sauce with gnocchi thoroughly and place on warm plates.
Drizzle Spinach-Arugula Pesto over the top. Garnish with chive flowers and herb sprigs. Serve immediately. This recipe yields 4 to 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-02-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

Ricotta Hotcakes with Blueberrries

Servings: 18 servings

Ingredients:

1 cub Ricotta cheese
¼ cub Cottage cheese
¼ cub Whole milk
4 Eggs; separated
1 ¼ cub All-purpose flour
1 ¾ teaspoon Baking powder
2 Pinches salt
1 pint Fresh or frozen blueberries
¼ cub Water
¼ cub Sugar
2 tablespoon Fresh lemon juice
½ teaspoon Vanilla
Butter for cooking
Confectioners' sugar

Preparation:

In a bowl, whisk ricotta cheese, cottage cheese, milk and egg yolks ;unil shightly lumpy. Sift flour, baking powder and salt over wet ingredients; ehisk until just combined In a separate bowl, whisk egg whites to stiff folds. (When whisk is lifted straight out of bowl and inverted, whites should hold their shape with a soight bend at the tip.} With a spatula, gently fold whites into batter. In a small saucepan over medium heat, bring blueberries, water, sugar, lemon juice and vanilla to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from hea.l Preheat a nonstick fry pan or griddle over medium heat. Melt ½ tsp butter in pan and wipe off excess with a paper towel. Spoon 2 tbs. batter onto pan to form each hotcake. Cook until bubbles form on surface and hotcake is golden underneath, 3-4 minutes. Turn with a spatula, cook 2 min. more, and transfer to a warmed plate. Top with blueberries and dust with contectioners' sugar.

Recipe by: Williams Sonoma Catalog

Converted by MM_Buster v2.0l.

Ricotta Mascarpone Blintzes with Rhubarb-Strawberry Compote

Servings: 1 servings

Ingredients:

6 ounce Ricotta cheese
6 ounce Mascarpone
1 teaspoon Sugar
¾ teaspoon Vanilla extract or orangeliquor
1 teaspoon Lemon zest
1 pinch Salt
6 cub Rhubarb; cut into 1-inch
; pieces
3 cub Strawberries; cut in half
; lengthwise
3 tablespoon Flour
2 cub Sugar
Lemon juice to taste

Preparation:

Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.

With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 ½-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.

Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.

Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9416 - INGRID CROCE

Converted by MM_Buster v2.0l.

Ricotta Pancakes with Sauteed Apples

Servings: 12 servings

Ingredients:

4 large Eggs; separated
1 ¼ cub Whole milk ricotta
1 tablespoon Sugar
1 tablespoon Melted butter
1 ½ tablespoon Grated lemon zest
½ cub All-purpose flour
Oil for cooking the pancakes
Sauteed Apples; see * Note
Warm maple syrup

Preparation:

* Note: See the "Sauteed Apples" recipe which is included in this collection.

Whisk egg yolks, ricotta, sugar, butter and zest together in a bowl. Stir in flour until just combined. In a separate bowl beat egg whites until they hold stiff peaks. Carefully fold whites into the ricotta mixture. Heat a heavy griddle or skillet and brush lightly with oil. Drop the batter onto griddle in ¼-cup batches and cook until lightly golden (about 2 minutes).
Turn and cook the other side. Keep warm while cooking the rest of the pancakes. Serve immediately with Sauteed Apples and warm maple syrup. This recipe yields about 12 four-inch pancakes.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9652 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-04-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

Ricotta Pie with Potato Crust

Servings: 1 servings

Ingredients:

1 ¾ cub Ricotta cheese
1 pound Boiling or baking potatoes
1 2/3 cub All-purpose flour
1 teaspoon Salt
½ cub Sliced; pitted green olives
Freshly ground black pepperto taste
¼ cub Grated Parmesan cheese
1 tablespoon Chopped fresh marjoram orsummer savory

Preparation:

Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate for 2 hours to drain off the liquid.

Meanwhile, if cooking the potatoes on the stove top, peel them and place in a saucepan with salted water to cover generously. Bring to a boil and boil until tender, about 30 minutes. Drain well and pass through a ricer or food mill placed over a bowl, or simply mash. Alternatively, place the baking potatoes in an oven preheated to 400 degrees and bake until very soft, about 1 hour. Cut in half and scoop out the potato flesh, passing it through a ricer or food mill or mashing it. While still warm, add the 1 2/3 cups flour and the salt to the potatoes and knead them in to make a firm, smooth dough, adding more flour as needed to achieve the correct consistency.

Preheat an oven to 375 degrees. Lightly oil a 10-inch pie plate.

On a lightly floured work surface, roll out the dough into an 11-inch round, about ¼-inch thick.

Carefully press it into the prepared pie plate. Turn under the edges and press on to the plate rim.

(Alternatively, roll out, place on an oiled baking sheet, and fold up the edges like a pizza crust.) Spread the ricotta over the crust, then distribute the olives evenly over the ricotta. Sprinkle with the pepper, Parmesan cheese, and chopped marjoram or savory.

Bake until golden, 30 to 45 minutes. Remove from the oven and place on a rack to cool slightly. Serve warm, cut into wedges.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9209

Converted by MM_Buster v2.0l.

Ricotta Semi Freddo

Servings: 8 servings

Ingredients:

350 g Ricotta; at room temperature
350 g Mascarpone; at roomtemperature
1 teaspoon Rum
3 teaspoon Tia Maria or other coffeeliqueur
1 teaspoon Vanilla essence
2 teaspoon Espresso ground Italianroast coffee
Icing sugar to taste

GARNISH:
Whipped cream
Chocolate curls
Bitter chocolate squares

Preparation:

Beat the ricotta and mascarpone together in a bowl, using a wooden spoon.
(Do not attempt to do this in a food processor, as the mixture will go very runny). Beat in the rum, Tia Maria, vanilla essence and ground coffee. Add icing sugar to taste. Carefully spoon into small ramekin dishes, piling the mixture in high.

Place the ramekins in the freezer for 2 hours. Transfer to the refrigerator for 30 minutes before serving to soften slightly. The dessert should only just be frozen or very chilled. Just before serving top each serving with a spoonful of whipped cream and a sprinkling of chocolate curls.

Set on saucers and serve immediately, with squares of bitter chocolate.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Ricotta Soup

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
1 large Onion weighing about 200g;(7oz) chopped
325 g Ricotta cheese; (11oz)
200 g Fresh spinach or swisschard; shredded (7oz)
2 Ripe tomatoes; skinned andchopped
1 tablespoon Chopped fresh parsley
750 ml Water; about (1¼ pints)
4 small Slic bread; toasted e.g.Pane
; Basso
Salt and pepper
2 tablespoon Freshly grated parmesan orpecorino; to serve, up to 3
; cheese

Preparation:

1. Heat the oil in a saucepan, add the onion and fry over a low heat for abot 5 minutes or until soft but not brown.

2. Add the ricotta, increase the heat and cook, stirring and mashing the ricotta with a wooden spoon.

3. When it starts to brown and stick to the bottom of the pan, add the spinach or chard, tomatoes, parsley and enough water to cover.

4. Season with salt and bring to the boil, then reduce the heat and simmer for 15 minutes.

5. Put a slice of toast in the bottom of four individual serving bowls and ladle over the soup.

6. Top with the grated cheese and freshly ground black pepper.

Converted by MC_Buster.

NOTES : This is a shepherds'' soup from the Maremma, originally made with the wild herbs and grasses that could be found on the steep inhospitable hillsides where only sheep or goats could graze, but making full use of the by-product of cheese-making, fresh ricotta. Don''t worry if the soup has a curdled appearance, this is quite normal and won''t affect the taste.

Converted by MM_Buster v2.0l.

Ricotta Strawberry Rhubarb Tart

Servings: 6 servings

Ingredients:

2 cub Cold cereal flakes; any kind
½ cub Frozen berry-flavored juiceconcentrate
3 tablespoon Vegetarian gelatin; (seeGlossary)
2 tablespoon Cold water
16 ounce Strawberries; (2 smallbaskets),
; stemmed and rinsed
½ pound Rhubarb; tough strings
; removed cut in
; ¼-inch slices
2 tablespoon Sugar
4 ounce Nonfat cream cheese; at roomtemperature
¾ cub Lowfat ricotta
1 teaspoon Vanilla extract
Cooking spray

Preparation:

1. In a food processor or blender, process cereal to fine crumbs. Add 1-½ tablespoons of the juice concentrate and pulse to mix well. Lightly spray fingers with cooking spray and press crumbs in an even layer on the sides and bottom of a 9-inch pie pan. Set aside. 2. In a small bowl, stir gelatin into water. Set aside. Chop 8 of the smallest strawberries and set aside, along with 3 whole berries for garnish. 3. In a medium saucepan, combine remaining strawberries, rhubarb, remaining juice concentrate, and sugar.
Cover and cook over medium-high heat for 6 minutes, until fruit is soft.
Stir in softened gelatin. Cook and stir until gelatin is dissolved, about 2 minutes. 4. With a slotted spoon, transfer cooked fruit to the food processor or blender. Puree until smooth, 15 to 30 seconds. Add juice from the saucepan and pulse to mix. Remove 1/3 cup of the mixture and set aside.
5. To remaining fruit puree in processor, add cream cheese, ricotta, and vanilla.! Process until smooth, about 30 seconds. Add chopped strawberries and process just to mix, 1 or 2 seconds. Poor into prepared crust, smoothing top with a spatula. 6. Drizzle reserved strawberry puree over tart in a spiral pattern. Using a small knife, drag the tip outward from the center of the tart 7 or 8 times, to make a spoke design. Refrigerate until firm, at least 3 hours, or overnight. Halve reserved strawberries to garnish each serving.

MC_Busted by Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999

Converted by MM_Buster v2.0l.

Ricotta Tart

Servings: 4 servings

Ingredients:

FOR THE PASTRY BASE:
100 g Butter or margarine; (3½oz)
200 g Plain or wholemeal flour;sifted (7oz)
50 g Ground almonds; (2oz)
50 g Light brown soft sugar;(2oz)
Grated zest and juice of 1orange

FOR THE FILLING:
5 tablespoon Marsala or medium-dry sherry
2 tablespoon Clear honey
1 Heaped tablespoon sultanas
300 g Ricotta cheese; (10oz)
20 g Pine kernels; (¾oz)
Grated nutmeg

Preparation:

1. Preheat the oven to Gas Mark 7/220øC/425øF.

2. To make the pastry, rub the butter or margarine into the flour until the mixture resembles fine breadcrumbs.

3. Stir in the almonds, sugar and orange zest, then gradually add the orange juice, stirring it in with a round-bladed knife until the ingredients begin to stick together in large lumps.

4. Gather the mixture into a ball and knead lightly for a few seconds to make a firm, smooth dough.

5. Roll out the dough on a lightly floured surface and use it to line a 25cm (10-inch) flan dish.

6. Prick the base of the pastry lightly with a fork and line with foil or greaseproof paper weighed down with baking beans.

7. Bake in the oven for 6-8 minutes, then remove the beans and paper or foil and cook for a further 3-4 minutes.

8. Remove from the oven and reduce the oven temperature to Gas Mark 4/180øC/350øF.

9. Meanwhile, to make the filling, put the Marsala or sherry, honey and sultanas in a saucepan and heat gently, stirring, until the honey has melted.

10. Remove from the heat and add the ricotta and pine kernels.

11. Pour the ricotta mixture into the pastry base, sprinkle with a little grated nutmeg and bake for a further 20-25 minutes or until the filling is set and golden, but not dry.

12. Allow to cool slightly before serving or serve cold.

Converted by MC_Buster.

NOTES : This lovely melting flan comes from Rome, where the ricotta is famous for its freshness and flavour.

Converted by MM_Buster v2.0l.

Ricotta with Herbs Frittata

Servings: 6 servings

Ingredients:

8 large Eggs
½ cub Fresh ricotta cheese
Coarse salt; to taste
Freshly-ground black pepper
2 tablespoon Olive oil
¼ cub Chopped herbs; such asbasil,
Thyme; and marjoram
1 tablespoon Grated Parmesan

Preparation:

Heat oven to 500 degrees.

Break eggs into a bowl and lightly beat with a whisk or fork. Lightly beat ricotta cheese and season with salt and pepper. Whisk 2 tablespoons of ricotta into eggs.

In a 12-inch oven-proof nonstick skillet, heat the olive oil over medium heat. Rotate skillet to coat all sides with olive oil. Add the egg mixture and reduce heat to low. Cook, loosening the eggs at the sides from time to time using a rubber spatula. Spoon remaining ricotta over eggs. Sprinkle chopped herbs and Parmesan over eggs. The eggs will be slightly runny.

Transfer skillet to a 500 degree oven and bake until just set, about 1 minute. Remove from oven. Using a rubber spatula, loosen the frittata from the pan and transfer to a warm plate. Serve in wedges.

Serves 6.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 127 Calories (kcal); 10g Total Fat; (74% calories from fat); 7g Protein; 1g Carbohydrate; 249mg Cholesterol; 74mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Rose Gray and Ruth Rogers

Converted by MM_Buster v2.0n.

Ricotta-Green Onion Gnocchi

Servings: 1 servings

Ingredients:

15 ounce Part-skim ricotta cheese
1 large Egg; beaten
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
½ cub Finely chopped green onions
½ cub Grated Asiago or Parmesancheese
1 cub Unbleached all-purpose flour
4 TO 6 SERVINGS OVO-LACTO

Preparation:

These feathery gnocchi can be served with a variety of toppings, such as tomato, pesto, garlic and olive oil, or butter and grated Parmesan cheese.

Place ricotta in colander to drain. Transfer to medium bowl and add remaining ingredients except flour. Mix well. Gradually add flour, working it in until a soft yet firm ball is formed, about 3 minutes.

Divide dough into 4 equal parts. On a generously floured surface, roll each section into a log, about 1 inch in diameter and 9 inches long. Cut logs into 1-inch segments and slightly indent each with a fork. Thoroughly cover with flour and store in refrigerator or freezer until ready to use.

Bring large pot of lightly salted water to a boil. Add gnocchi to pot and stir gently to prevent sticking. When gnocchi float to top, they are cooked, about 2 to 3 minutes. (Frozen gnocchi will take a little longer to cook.) Drain well and serve with your favorite sauce

PER SERVING: 245 CAL.; 14G PROT.; 12G TOTAL FAT (7G SAT. FAT); 19G CARB.; 79MG CHOL.; 449MG SOD.; 1G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 22

Converted by MM_Buster v2.0l.

Ricotta-Stuffed Eggnog French Toast

Servings: 4 servings

Ingredients:

4 slice French bread -; (1 ½"thick)
½ cub Nonfat ricotta cheese
½ teaspoon Vanilla extract
¼ cub Sugar
8 teaspoon Raspberry jam
½ cub Low-fat eggnog
½ cub Nonfat egg substitute
1 teaspoon Ground cinnamon
Nonstick cooking spray
4 teaspoon Butter; optional
Powdered sugar; optional
Raspberry jam; optional

Preparation:

Lay bread slices flat. Cut pocket into each bread slice by slicing through crust on 1 side only to make just enough room to add stuffing. Mix ricotta cheese, vanilla and sugar in bowl, then spoon about 2 tablespoons into each pocket, spreading around to cover inside of pocket. Spoon about 2 teaspoons jam into center of each pocket. Mix eggnog, egg substitute and cinnamon in bowl. Dip each slice of bread in eggnog mixture to coat and remove, letting excess batter drip off. Heat skillet sprayed with nonstick cooking spray over medium-low heat. If desired, add about ½ teaspoon butter to center of pan and let melt. Fry slices until brown on 1 side, about 4 minutes, then turn and brown other side, about 3 minutes. Remove to warm platter.
Serve topped with powdered sugar and dollop of raspberry jam. Yields 4 servings.

Each serving, without extra butter, jam and powdered sugar: 239 calories; 303 mg sodium; 12 mg cholesterol; 4 grams fat; 41 grams carbohydrates; 10 grams protein; 0.14 gram fiber

Recipe Source: Los Angeles Times - 12-16-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.

Riesling Poached Pears

Servings: 1 servings

Ingredients:

4 cub Riesling wine
¾ cub Sugar
1 Orange; Zest of
1 dash Pure vanilla extract
2 Sticks cinnamon
6 Pears; peeled and cored

Preparation:

Place the wine, sugar, zest, vanilla, and cinnamon in a large saucepan.
Bring to a boil, add the pears, and lower the heat to a simmer. Cook the pears until tender, about 5 to 8 minutes. Remove from the heat and let cool slightly in the poaching liquid. Place each pear in an individual serving dish, spoon over some of the liquid, and serve warm topped with Creme Anglaise, ice cream, or Sabayon.

Serves six.

Converted by MC_Buster.

Per serving: 1907 Calories (kcal); 5g Total Fat; (2% calories from fat); 6g Protein; 334g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges:
½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 11 Fruit; 0 Fat; 10 Other Carbohydrates

Converted by MM_Buster v2.0n.

Rigatoni Alla Boscaiola - (Rigatoni in a Woodman Sauce)

Servings: 6 servings

Ingredients:

3 tablespoon Olive oil
½ cub Chopped onions
2 cub Sliced mixed mushrooms
2 tablespoon Unsalted butter
1 cub Canned Italian peeledtomatoes; crushed
½ cub Fresh ricotta cheese
1 cub Cooked fresh peas; or frozen
1 cub Half-and-half
Salt; to taste
Freshly-ground black pepper;to taste
1 pound Rigatoni
1 cub Freshly-gratedParmigiano-Reggiano cheese

Preparation:

In a large non reactive saucepan, heat the oil. Add the onions and cook over moderate heat until wilted. Add the mushrooms and butter and cook for 3 minutes. Add the tomatoes and simmer gently until thick, about 10 minutes. Add ¼ cup of the ricotta to the sauce and mix well, then add the peas and half-and-half and boil lightly for 4 minutes. Season with salt and pepper. Cook the rigatoni in a large pot of boiling salted water until al dente. Drain well. Add the pasta to the sauce and mix well over low heat.
Fold in the Parmigiano-Reggiano and the remaining ¼ cup ricotta and serve. This recipe yields 6 servings.

Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Lidia Bastianich

Converted by MM_Buster v2.0l.

Rigatoni Cacio And Pepe And Rucola

Servings: 4 servings

Ingredients:

1 pound Rigatoni
½ cub Virgin olive oil
2 cub Grated Cacio di Roma
4 tablespoon Freshly-grated black pepper
2 bunch Arugula; washed, spun dry,
; and chopped

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. Drop rigatoni into water and cook according to package instructions. Drain well and toss into warm serving bowl. Add oil and toss like a salad. Add cacio, pepper and arugula. Toss again and serve immediately. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5719 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-15-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Rigatoni Stuffed with Chicken And Fennel

Servings: 4 servings

Ingredients:

¾ pound Rigatoni
¾ pound Ground chicken; white meatonly
2 tablespoon Fennel seeds; roughlychopped
1 small Egg white
1 cub Heavy cream; cold
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
2 dash Hot sauce
1 teaspoon Olive oil
=== CREAM SAUCE ===
2 cub Heavy cream
½ cub Freshly-grated Parmesancheese
1 teaspoon Salt
½ teaspoon Freshly-ground white pepper
2 tablespoon Chopped fresh chives; forgarnish

Preparation:

Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat. Reserve. Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl half-filled with iced water. Stir until evenly chilled. Add cream, a quarter-cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and hot sauce. (At this stage, the stuffing can be stored in refrigerator up to 24 hours.) To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve.
Preheat oven to 400 degrees. To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes.
Spoon into serving bowls or plates, sprinkle with chives, and serve hot.
This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B26 broadcast 04-23-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

04-24-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Rigatoni with Broccoli Rabe

Servings: 6 servings

Ingredients:

1 pound Rigatoni
½ cub Extra-virgin olive oil
2 bunch Broccoli rabe
1 teaspoon Finely-chopped garlic
1 tablespoon Unsalted butter
2 bunch Baby spinach; washed
2 bunch Swiss chard
1 pint Red and yellow cherrytomatoes; cut into halves
¼ cub Pitted halved black olives
6 Sun-dried tomatoes in oil;cut ½" cubes
3 tablespoon Capers packed in vinegar;drained, rinsed
2 bunch Arugula
2 tablespoon Aged balsamic vinegar
3 teaspoon Coarse salt
Freshly-ground black pepper

Preparation:

Cut broccoli rape, swiss chard and arugula into 1-inch pieces. Remove any coarse stems and discard. Put the rigatoni in a pot of boiling water. Cook until al dente, about 10 minutes. Meanwhile, in a medium saute pan set over medium heat, heat 3 tablespoons olive oil. Saute the broccoli rabe stems 1 minute, until softened. Season with salt. Add the broccoli rabe florets and ½ teaspoon garlic. Cook until the broccoli rabe is fork-tender, about 5 minutes. Set aside. In a second saute pan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the spinach, and cook for 5 minutes, covered, until wilted but still green. Set aside. In a third saute pan, heat 2 tablespoons olive oil over medium heat. Add ½ teaspoon garlic, and cook about 30 seconds, until fragrant. Add the Swiss chard, cover, and cook for 5 minutes, until tender. Set aside. When the pasta is al dente, or firm to the tooth, add 2 teaspoons salt to the water. Drain the pasta into a colander set in the sink. Do not run cold water over the pasta to shock it, as the heat of the pasta is needed to cook the accompanying raw vegetables in the dish. Place the chopped arugula in a serving bowl. Cover with the hot, drained pasta. Sprinkle the cherry tomatoes, black olives, sun-dried tomatoes, and capers on top. Season with freshly ground black pepper and coarse salt, and drizzle with balsamic vinegar. Toss and serve in individual pasta bowls. Gently rewarm and taste the broccoli rabe, spinach, and Swiss chard before serving. Place a small mound of each green in a circle on individual plates. Serve either as a first course or alongside the pasta. Serves 6 to 8.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 458 Calories (kcal); 21g Total Fat; (41% calories from fat); 10g Protein; 57g Carbohydrate; 5mg Cholesterol; 959mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Rigatoni with Fresh Sausage, Peas And Sage

Servings: 4 servings

Ingredients:

½ pound Fresh Homemade Sausage; see* Note
1 cub Freshly-shelled peas; orfrozen
8 Fresh sage leaves
6 ounce White wine
4 tablespoon Extra-virgin olive oil
1 pound Rigatoni pasta
2 tablespoon Salt
¼ cub Finely-chopped Italianflat-leaf parsley

Preparation:

* Note: See the "Fresh Homemade Sausage" recipe which is included in this collection.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a large 12- to 14-inch saute pan heat the crumbled Fresh Homemade Sausage over medium heat until lightly brown, about 10 minutes. Pour off the fat and grease, add the peas, sage and white wine. Bring all the ingredients to a boil and cook for 1 minute. Remove from heat. Add the olive oil and let stand at room temperature. Boil the pasta using the directions on the rigatoni package. Cook until al dente. Drain the pasta over a colander over the sink. Toss the hot pasta into the pan with the sausage mixture. Over medium heat cook the mixture for about 1 minute, just until it is thoroughly combined. Stir in the parsley and pour into a heated serving bowl. Serve. This recipe yields 4 main course servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5648 broadcast 02-21-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

07-10-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Rigatoni with Kidney Beans And Italian Sausage

Servings: 6 servings

Ingredients:

2 teaspoon Olive Oil; Note 1
1 large Onion; Chopped
2 Cloves Garlic; Crushed
4 Lean Fresh Turkey SweetItalian Sausage; Chopped
1 large Can Crushed Tomatoes; Note 2
14 ounce Kidney Beans; Drained
2 tablespoon Chopped Fresh Basil
1 tablespoon Chopped Fresh Sage
1 tablespoon Chopped Fresh Parsley
1 pound Rigatoni Pasta

Preparation:

Note 1: Original recipe used 1 Tbsp olive oil

Note 2: 1 lb 11 oz can of crushed tomatoes

Heat the oil in a heavy-based pan. Add the onion, garlic and sausage to the pan ad cook, stirring occasionally, over med heat for 5 min.

Add the tomato, beans, basil, sage, parsley and salt and pepper to taste.
Reduce the heat and simmer for 20 min.

While the sauce is cooking, add the pasta to a large pan of rapidly boiling salted water and cook until al dente. Drain. Divide the pasta among serving bowls and top with the sauce.

NOTE: Dried beans can be used. Soak them overnight in water, drain, and transfer to a pan. Cook well with water, bring to the boil and cook for 20 min, or until tender. Giant conchiglie (shell pasta) can be used instead of rigatoni as they hold the sauce well.

Pre Time: 25 min Total cooking time: 30 min

Serves 4 - 6

This is VERY filling!! Excellent flavor and textures.

NOTES : Cal 642.2 Total Fat 10.1g Sat Fat 0.5g Carb 99.3g Fib 19g Pro 38.6g Sod 605mg CFF 14.1%

Recipe by: The Essential Pasta Cookbook

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 12, 1999, converted by MM_Buster v2.0l.

Rigatoni with Mixed Grilled Vegetables

Servings: 1 servings

Ingredients:

¼ cub Olive oil
1 teaspoon Chopped fresh oregano or ½teaspoon
; dried
2 Garlic cloves; minced
Salt
Freshly ground black pepper
1 large Zucchini sliced into¼-inch rounds; (12ounces)
1 large Yellow squash; sliced into
; ¼-inch rounds (12
; ounces)
1 Red onion; peeled and cutinto
; ¼-inch round
; pieces
8 ounce Mushrooms; trimmed, wiped
; clean and sliced
; vertically in half,
; or quarters, if
; large, up to 10
1 Red bell pepper; seeded andcut into
; ½-inch strips
1 Green bell pepper; seededand cut into
; ½-inch strips
1 pound Dry rigatoni pasta
¼ cub Chopped fresh basil
1 cub Grated Parmesan cheese

Preparation:

TO MARINATE THE VEGETABLES: In a large mixing bowl, combine the olive oil, oregano, and garlic, with 1 teaspoon of salt and ½ teaspoon black pepper.
Toss this with the vegetables and marinate at room temperature for at least an hour.

TO GRILL THE VEGETABLES: Prepare your charbroiler as you ordinarily would and grill the vegetables, in batches until tender. Or, preheat your broiler and broil the vegetables, turning them once, until browned on both sides.
(You can also set your oven to 500ø F. and roast the vegetables for 30 minutes.) If you think the pieces are too large for pasta, then cool the vegetables for 10 minutes and chop them into manageable pieces.

Bring 3 quarts lightly salted water to a boil. Add the rigatoni and cook for about 12 minutes or until tender but still firm to the bite. Drain, toss with the vegetables, basil and Parmesan cheese. Season with salt and pepper to taste, and serve immediately.

Converted by MC_Buster.

Per serving: 1059 Calories (kcal); 80g Total Fat; (65% calories from fat); 43g Protein; 50g Carbohydrate; 63mg Cholesterol; 1512mg Sodium Food Exchanges: 0 Grain(Starch); 4 ½ Lean Meat; 8 ½ Vegetable; 0 Fruit; 12 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Rigatoni with Savory Tomato Sauce

Servings: 8 Servings

Ingredients:

2 tablespoon Olive or vegetable oil
1 cub Finely chopped onion
1 Clove garlic; minced
29 ounce Tomato puree or tomato sauce
14 ½ ounce Whole tomatoes; undrained
6 ounce Can tomato paste
2 tablespoon Chopped fresh parsley
2 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Dried oregano leaves
½ teaspoon Dried basil leaves
¼ teaspoon Ground black pepper
16 ounce Rigatoni; uncooked
Grated Parmesan cheese

Preparation:

In large saucepan over medium heat; heat oil. Add onion and garlic; cook until onion is tender; but not brown. Stir in remaining ingredients except pasta and cheese. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes; stirring occasionally. Cook pasta according to package directions; drain. Serve sauce over hot pasta; sprinkle with cheese; if desired. 6 to 8 servings.

Prep Time: 35 min. Start to Finish: 40 min.

Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@bellatlantic.net> on Nov 16, 1998

Rigatoni with Southwestern-Style Ground-Turkey Sauce

Servings: 1 servings

Ingredients:

½ cub Minced red onion
2 tablespoon Olive oil
1 Garlic clove; minced
1 small Red bell pepper; cut into¼-inch
; diced
½ teaspoon Chili powder
¼ teaspoon Ground cumin
⅛ teaspoon Cayenne
¾ pound Ground turkey
1 can Plum tomatoes including-thejuice; (14-ounce)
1 pinch Dried hot red pepper flakes
¼ cub Finely chopped freshcoriander plus
; coriander sprigs forgarnish if
; desired
¼ pound Rigatoni
Coarsely grated MontereyJack for
; sprinkling the pasta

Preparation:

In a large skillet cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the garlic, the bell pepper, the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 1 minute. Add the turkey and cook the mixture over moderately high heat, stirring and breaking up the turkey with a wooden spoon, for 3 to 4 minutes, or until the turkey is no longer pink. Stir in the tomatoes with the juice, breaking them up, the red pepper flakes, the chopped coriander, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.

While the sauce is simmering, in a kettle of boiling salted water cook the rigatoni untul it is al dente, drain it well, and divide it between 2 bowls. Divide the sauce between the bowls, sprinkle it with the Monterey Jack, and garnish each serving with a coriander sprig.

Serves 2.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rigatoni with Spicy Tomato And Cheese Sauce

Servings: 1 servings

Ingredients:

3 tablespoon Butter
3 tablespoon All purpose flour
¾ cub Milk; (do not use lowfat
; or nonfat)
½ cub Canned chicken broth
1 14 ½ ounce tomatoes;drained, diced
1 ½ teaspoon Dried red pepper flakes
1 teaspoon Pepper
1 teaspoon Dried oregano; crumbled
2 cub Shredded sharp cheddar
1 cub Grated Romano
1 pound Rigatoni pasta; freshlycooked
Additional grated Romano

Preparation:

Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.

Serves 4.

Bon Appetit March 1990

Converted by MC_Buster.

NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout.

Converted by MM_Buster v2.0l.

Rigatoni with Spinach And Blue Cheese

Servings: 5 servings

Ingredients:

1 teaspoon Olive oil
¾ cub Chopped onion
4 Garlic cloves; minced
6 cub Fresh spinach leaves;chopped
1 1/3 cub Chopped seeded tomato
½ cub Fat-free less-sodium chickenbroth
8 cub Hot cooked rigatoni; (about16 ounces
; uncooked
; tube-shaped pasta)
½ cub Crumbled blue cheese; (2ounces)
¼ cub Pine nuts; toasted

Preparation:

1. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook 20 minutes or until golden brown, stirring frequently. Add garlic, and saut, 1 minute. Add spinach, tomato, and broth; cook 3 minutes, stirring occasionally. Combine spinach mixture, pasta, cheese, and pine nuts in a large bowl; toss well to coat. Yield: 5 servings (serving size:
1 ½ cups).

CALORIES 432 (21% from fat); FAT 10.1g (sat 3.lg mono 3.3g poly 2.6g); PROTEIN 17.7g; CARB 69.8g; FIBER 7.5g; CHOL 9mg; IRON 5.9mg; SODIUM 267mg; CALC 155mg

Recipe by: Cooking Light, March 1999

Converted by MM_Buster v2.0l.

Rigatoni with Zucchini And Onions

Servings: 1 servings

Ingredients:

2 cub Zucchini; in ¼" half moons
2 ½ cub Chopped onions
1 Bell pepper; seeded &chopped
2 Cloves garlic; minced
1 teaspoon Soy oil
8 ounce Tofu; mashed
1 tablespoon Dried parsley
1 teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Hot red pepper flakes;(optional)
8 ounce Bite-sized rigatoni; cooked
OR other small tubular pasta
2 cub Fat-free marinara sauce
¼ cub Parmesan-style soy cheese

Preparation:

This casserole is really an easy-to-assemble mock lasagna.

Preheat the oven to 350ø.

Saute the zucchini, onions, bell pepper and garlic in the soy oil in a nonstick pan over medium heat until tender, adding water if needed to prevent sticking.

Combine the mashed tofu, parsley, basil, oregano and red pepper flakes.
Stir the cooked rigatoni into the tofu.

Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sauteed vegetables, and half the remaining sauce. Repeat layers and top with soy cheese.

Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes.

Yield: 6 servings Serving size: 2 cups

Per serving: 270 calories, 5 g total fat (0.6 g sat fat), 14 g pro, 45 g carb, 3.7 g fiber, 352 mg sodium, 0 mg cholesterol Exchanges: 2-½ starch, 1 vegetable, ½ lean meat, ½ fat

Recipe by: http://soyfoods.com/SimplySoy/ 3/99

Converted by MM_Buster v2.0l.

Rillette Stuffed Duck

Servings: 1 servings

Ingredients:

2 pound Duck confit; picked, and
; bones discarded
¼ cub Minced onions
1 tablespoon Minced parsley
2 tablespoon Chopped garlic
1 tablespoon Cognac
½ Stick Butter
Salt; to taste
Freshly-ground black pepper;to taste
2 tablespoon Fat reserved from the confit
1 Deboned 5-pound domesticduck; carcass
Removed and skin intact
Emeril’s Essence; see * Note
1 Recipe Dirty Rice StuffedChicken; see * Note

Preparation:

* Note: See the “Emeril’s Essence Information” and “Dirty Rice Stuffed Chicken” recipes which are included in this collection.

In an electric mixer, with a dough hook, combine all the stuffing ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck with Emeril’s Essence and stuff the Dirty Rice Stuffed Chicken into the duck. Stuff the duck with the rillette and set aside. See “Turkey With Andouille Dressing”, the recipe for which is included in this collection.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Rillettes De Canard Au Poivre Vert

Servings: 1 servings

Ingredients:

A; (4 ½- to 5-pound)
; duck, quartered
½ pound Fatback; cut into 1-inch
; cubes
1 ½ cub Dry white wine
2 tablespoon Grated peeled freshgingerroot
1 tablespoon Coarse salt
1 teaspoon Minced garlic
A; (1 ¾-ounce) can
; green peppercorns
; packed in water,
; drainedand crushed
Toast points as anaccompaniment if
; desired

Preparation:

In a heavy ovenproof kettle combine the duck, the fatback, the wine, the gingerroot, the salt, and the garlic, bring the wine to a boil, stirring, and braise the duck, covered, in a preheated 300F. oven for 4 hours.

Drain the mixture in a colander set over a bowl and reserve the cooking liquid. Remove and discard the duck skin and bones, transfer the meat and fatback to a large plate, about 1 cup at a time, and shred them with forks, transferring the mixture as it is shredded to a bowl. Stir in the peppercorns and salt and black pepper to taste and transfer the mixture to crocks. Pour enough of the reserved liquid into each crock to cover the mixture by ¼ inch and let the rillettes cool. The rillettes keep, covered and chilled, for 6 weeks. Serve the rillettes with the toast points.

Makes about 4 cups.

Gourmet December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Rinones Al Jerez

Servings: 4 servings

Ingredients:

3 pound Fresh calves kidneys
½ cub Milk
¼ cub Olive oil
¾ teaspoon Salt
½ teaspoon Freshly-ground black pepper
1 cub Dry sherry
1 large Onion; finely chopped
9 large Garlic cloves; finelychopped
3 ounce Prosciutto; cut into thinstrips
1 cub Beef broth; reduced by half,over medium heat
1 Bay leaf
½ bunch Parsley; finely chopped
Lemon wedges; for serving
Fried Spinach; see * Note

Preparation:

* Note: See the “Fried Spinach” recipe which is included in this collection.

Combine the kidneys with the milk in a large glass bowl. Add enough water to cover them completely and let sit for 1 hour. Drain, discarding the milk, and halve them lengthwise. Trim any remaining fat, remove most of the membranes and cut the kidneys into l/2-inch cubes. In a large heavy skillet heat 2 tablespoons of the olive oil over high heat and saute the kidneys for 2 minutes, tossing occasionally. Add half of the salt and pepper, then remove them with a slotted spoon to a plate and cover loosely. Add the sherry to the pan and stir and scrape over the heat until it has reduced to ¼ cup. In a medium skillet, heat the remaining olive oil over low heat and saute the onion, stirring occasionally, for about 10 minutes or until translucent. Add the garlic and prosciutto and cook for 2 minutes more, until the garlic has released its aroma. Transfer the mixture to the pan that you cooked the kidneys in. Add the beef broth, bay leaf, parsley, and the remaining salt and pepper. Increase the heat to medium and continue to cook for 8 minutes, or until slightly thickened. Return the kidneys to the pan and cook for 2 minutes more. Discard the bay leaf and serve, accompanied by lemon wedges and Fried Spinach. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6191 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Rinones with Sherry - (Kidneys)

Servings: 4 servings

Ingredients:

1 ½ pound Veal kidneys
Salt; to taste
Freshly-ground black pepper;to taste
½ cub Flour; for dredging plus
2 tablespoon Flour
6 tablespoon Extra-virgin olive oil
8 Garlic cloves; thinly sliced
1 medium Onion; chopped ¼" dice
1 cub Dry sherry
1 cub Tomato concasse
½ cub Chicken stock
1 teaspoon Dried oregano flakes
1 pinch Nutmeg
Grilled bread slices; forserving

Preparation:

Cut kidneys in half and remove fatty nerve piece. Place in ice water for 2 hours to remove blood. Drain and pat dry. Season with salt and pepper and dredge in flour. Heat oil in a 12- to 14-inch saute pan until smoking. Add kidneys and, moving kidneys quickly, back and forth, saute until golden brown, about 6 to 7 minutes. Remove to plate with slotted spoon and add garlic, onion and 2 tablespoons flour and cook until softened and golden brown, about 8 to 10 minutes. Add sherry, tomato concasse, chicken stock, dried oregano and nutmeg and bring to a boil. Reduce by half. Return kidneys to pan, bring to boil and simmer 5 minutes. Check for seasoning and serve in a bowl with grilled bread. This recipe yields 4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B10 broadcast 06-05-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

06-08-1998

Recipe by: Mario Batali

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Rio Chili Soup

Servings: 4 servings

Ingredients:

1 tablespoon Olive Oil
1 large Onion; chopped
½ cub Diced Red Bell Pepper
1 Zucchini; diced
2 Garlic Cloves; minced
2 teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoon Ground Yellow Mustard
½ teaspoon Dried Oregano
¼ teaspoon Freshly Ground Black Pepper
2 cub Eight Vegetable Juice
2 cub Vegetable Broth
1 2/3 cub Cooked; (Or 15 Oz Can)
; Kidney Beans,
; drained
¼ cub Finely Chopped Black Olives
¼ cub Minced Fresh Parsley

Preparation:

Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onion and cook, stirring occasionally until the onion is translucent, about 3-4 minutes. Add the bell pepper, zucchini and garlic and cook, stirring 2 minutes. Add chili powder, cumin, coriander, mustard, oregano and pepper and stir until combined.

Add juice and broth and bring to a boil. Reduce heat, cover and simmer 10 minutes or until the zucchini is firm-tender. Add beans, olives and parsley and heat though.

Recipe by: The No Tofu Veg Cookbook

Converted by MM_Buster v2.0l.

Rio Rancho Chicken Wraps

Servings: 1 servings

Ingredients:

3 Boneless; skinless chicken
; breasts
4 Flour tortillas; (8 to 10inch)
1 teaspoon Lemon juice
½ teaspoon Garlic powder
2 tablespoon Oil
1 can Or jar; (8 oz) mushroom
stems & pieces,
; drained
1 medium Onion; halved and thinly
; sliced
¼ cub Ranch or French onion dip orsour cream

Preparation:

Rinse chicken with cold water and pat dry with paper towels. Cut chicken into ½-inch cubes; sprinkle with lemon juice, seasoned salt and garlic powder; toss lightly. Heat oil in large skillet over medium-high heat. Add chicken; saute 2 minutes. Add mushrooms and onion. Cook 3 to 4 minutes longer or until vegetables are tender, stirring occasionally. Reduce heat to low. Stir in dip. Heat tortillas according to package directions. Spoon chicken mixture equally into center of tortillas; fold edges in to cover filling and roll up tightly. Yield: 4 servings.

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Ripe Olive And Goat Cheese Toasts

Servings: 1 servings

Ingredients:

1 cub Firmly packed pitted ripeolives; drained well
6 ounce Soft mild goat cheese
1 small Garlic clove; if desired,minced
; and mashed to a
; paste with ¼
; teaspoon salt
3 tablespoon Minced scallion
Tabasco to taste
20 Thin diagonal slices ofFrench or Italian; toasted
; bread

Preparation:

In a food processor chop the olives, add the goat cheese, the garlic paste, the scallion, and the Tabasco, and blend the mixture until the olives are chopped fine. Spread the mixture evenly on the toasts, arrange the toasts on a baking sheet, and broil them under a preheated broiler about 2 inches from the heat for 1 minute, or until the cheese is just melted and glistening.

Makes 20 toasts.

Gourmet July 1990

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Converted by MM_Buster v2.0l.

Rippin' Roast

Servings: 1 servings

Ingredients:

¼ cub Dijon mustard
3 tablespoon Maple syrup
1 tablespoon Chopped rosemary
1 tablespoon Lemon juice
1 tablespoon Soy sauce
2 ½ lb. pork tenderloins
1 tablespoon Butter
4 Peeled; sliced green apples
2 tablespoon Maple syrup
½ teaspoon Cinnamon

Preparation:

juice, and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinate for 3 hours or overnight. To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper. Bake at 425 degrees for 30 minutes, or until cooked through. Place reserved marinade in a sauce pot and bring to a boil. Reduce heat. Meanwhile, heat a large saut‚ pan over high heat. Melt the butter, then add the apples. Saut‚ for 5 minutes then add the maple syrup and cinnamon. Cook for 5 minutes more.
Slice the pork and serve with the apples and reserved cooked marinade.

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Converted by MM_Buster v2.0l.

Ripple Butters

Servings: 1 servings

Ingredients:

1 cub Basic butter
1 tablespoon Strawberry or mixed fruitjam
Few threads saffron

Preparation:

Chill the jam till quite firm.

Soak the saffron threads in few drops water.

Beat the butter till soft.

Fold in the saffron and jam.

Do not mix vigorously.

The jam should just show like ripples in the butter.

Serve in a transparent bowl for better effect.

Serve with crisp canapes, waffles, etc.

Making time: 15 minutes

Makes: 1 cup

Shelflife: 2-3 days refrigerated

Variations: Use pineapple jam or grape sauce instead of strawberry or mixed fruit. Refer week week on sauces for ice creams for grape sauce.

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Converted by MM_Buster v2.0l.

Rip's Roll-Ups!

Servings: 1 servings

Ingredients:

1 package Boiled ham - sliced
1 package Swiss cheese - sliced
1 small Can asparagus tips
1 small Can hollandaise sauce
Toothpicks

Preparation:

three asparagus tips on top and roll. Hold together with toothpick. Place in microwave until cheese melts. Pour hollandaise sauce over top.

Converted by MC_Buster.

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Risag's Adult Peanut Butter Sandwich (And Variations)

Servings: 1 servings

Ingredients:

2 slice Bread (your favorite);toasted
Peanut Butter; (or other nutbutters)
2 Canned chipotle in adobo;seeded & sliced
Fruit Salsa; as garnish

Preparation:

Spread 2 slices of your favorite bread (preferably homemade) with as much peanut butter as you like. Slather both slices of bread. On one side, on top of peanut butter, place slices of chipotle. Put sandwich together, slice diagonally.

Serve with your favorite fruit salsa.

Your choice of creamy or crunchy but mine was definitely Reese's Peanut Butter - creamy. It was also good with a combination of peanut butter and soynut butter.

Recipe by: RisaG

Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 01, 1999, converted by MM_Buster v2.0l.

Risag's Nectarine Salsa

Servings: 6 servings

Ingredients:

2 Nectarines; pitted
1 Papaya; seeded
1 Chile pepper (yourfavorite); minced
1 Handful cilantro; chopped
1 small Onion; chopped
Drizzle olive oil
Juice of ½ lemon
Salt and pepper; to taste

Preparation:

Chop up the nectarine and the papaya. Place in small bowl. Add chopped onion, cilantro, chile pepper, olive oil, lemon juice, salt and pepper. Mix well. Refrigerate for several hours to meld flavors. Makes 2 cups worth.

Recipe by: RisaG

Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 01, 1999, converted by MM_Buster v2.0l.

Risag's Spicy Puttanesca-Style Pasta

Servings: 2 servings

Ingredients:

½ pound Dried pasta
Salt; to taste
2 Jalapeno stuffed olives;sliced
⅛ cub Capers; rinsed & drained
2 Cloves garlic; sliced
1 teaspoon Salt
1 teaspoon Sugar
1 Ripe tomato; chopped
⅛ cub Dry white wine
1 cub Marinara sauce
Parmesan cheese; forsprinkling

Preparation:

Put a big pot of water up for a boil. When boiling, add salt and pasta.
Stir well and lower heat. Cook until al dente, according to package directions.

While pasta is cooking, heat a nonstick skillet over medium heat. When hot, spray (off the heat) with cooking spray. Add sliced garlic and cook until fragrant, about 1 minute. Stir constantly. Add olives, tomato and capers and cook for 3 minutes. Add sugar, salt and white wine. Cook, until liquid evaporates. Add marinara sauce. Heat through. Take off heat. Place in sink and whiz with a hand blender until completely pureed (or place in a blender and blend until pureed, unless you like your sauce chunky).

When pureed, add to serving bowl. Top with cooked pasta, and mix well until all pasta is coated with sauce. Sprinkle with parmesan cheese and serve.

Serve with warm breadsticks or garlic bread.

Recipe by: RisaG

Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Oct 31, 1999, converted by MM_Buster v2.0l.

Risi Bisi

Servings: 4 servings

Ingredients:

4 tablespoon Butter
1 cub Diced bacon
1 small Onion; diced
3 ½ cub Shelled green peas
1 2/3 cub Arborio rice
10 cub Chicken stock
¼ cub Heavy cream
1 ¼ cub Grated Parmigiano-Reggianocheese; divided
Salt; to taste
Freshly-ground white pepper;to taste
2 Chives; long
1 tablespoon Chopped chives
1 small Loaf Crusty bread

Preparation:

In a deep saute pan, melt the butter. Add the bacon and onions. Saute the mixture until the bacon is crispy, about 2 minutes. Add the peas and rice.
Saute for 1 minute. Using a wooden spoon, stir in 1 cup of the stock at a time, until all the stock is incorporated, about 35 minutes. Stir in the cream and 1 cup of the grated cheese. Season with salt and pepper. Mound the risotto in the center of the platter. Garnish with remaining grated cheese, long and chopped chives. Serve with crusty bread. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2384 broadcast 05-30-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

06-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Risi Bisi

Servings: 1 servings

Ingredients:

4 slice Pancetta or bacon
75 g Parmesan; grated
1 teaspoon Chopped garlic
200 g Peas; blanched
3 Courgettes; blanched (3 to4)
1 Onion
2 l Stock
450 g Arborio rice
100 g Butter
Olive oil
4 tablespoon Flat leaf parsley; chopped

Preparation:

Melt the butter and some oil in a hot pan, add the pancetta and stir.

Add the garlic and onion and cook for 5-6 minutes until soft. Pour the rice into the pan and stir until the grains are translucent and coated with the butter mixture.

Pour in a ladleful of stock. Allow this to be fully absorbed before adding any more. Keep the pan at a light boil for about 20 minutes, constantly adding the liquid as you go.

Add the peas and courgettes to the rice and stir. Add a further 2 ladlesful of stock, stirring constantly. Season with black pepper and cook until most of the liquid is absorbed. The rice should have a slightly nutty texture.

Add the parmesan and stir, then stir in 2 knobs of butter. Season to taste and serve garnished with parsley.

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Risoni with Prawns

Servings: 1 servings

Ingredients:

60 ml Olive oil; (¼ cup)
500 g Risoni
750 g Green prawns; peeled withtails
; left intact,
; deveined
375 ml Fish or vegetable stock; (1½ cups)
375 ml Dry white wine; (1 ½ cups)
1 Lemon
100 g Butter; cubed
½ cub Chopped fresh continentalparsley
2 tablespoon Drained capers

Preparation:

1. Bring a large saucepan of water to a rapid boil. Add 1 teaspoon of the olive oil and then the risoni. Stir to prevent the risoni from sticking to the bottom of the saucepan. Boil for 8 minutes or until al dente. Drain, transfer to a bowl and toss with 3 teaspoons of the remaining olive oil.
Cover to keep warm and set aside.

2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large frying pan over high heat. Add the prawns and toss for 2-3 minutes or until prawns change colour and are just cooked. Use a slotted spoon to remove the prawns from the pan and set aside.

3. Add the stock and the white wine to the pan and simmer for 10 minutes or until reduced to 440mls. (1 ¾ cups).

4. Meanwhile, peel rind from the lemon using a vegetable peeler. Remove white pith from the rind and cut the rind into thin strips. (Alternately use a zester). Squeeze the lemon and reserve juice.

5. Add the butter and parsley to the reduced stock and wine in the pan, stir over low heat until butter is melted. Remove from heat and add to the risoni with the prawns, lemon rind and juice and capers. Toss to combine.
Serve warm or at room temperature.

Serves: 6 as an entree, 4 as a main course.

Recipe is from Good Food (1998) by Anneka Manning, Text Publishing, Melbourne.

Converted by MC_Buster.

Per serving: 1467 Calories (kcal); 136g Total Fat; (96% calories from fat); 2g Protein; 9g Carbohydrate; 219mg Cholesterol; 846mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 27 Fat; 0 Other Carbohydrates

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Risotto Ai Gamberri - (Shrimp Risotto)

Servings: 4 servings

Ingredients:

1 pound Shrimp
½ cub Minced onion
½ cub Minced shallots
6 tablespoon Olive oil
1 ½ cub Carnaroli or Arbario rice
½ cub Dry white wine
2 cub Peeled tomato puree
5 cub Boiling water - (to 6 cups);salted
2 Garlic cloves; crushed
Salt; to taste
Freshly-ground black pepper;to taste
2 tablespoon Minced Italian parsley

Preparation:

Shell, devein and cut the shrimp into thirds. set aside. In a wide, heavy saucepan, saute the onion and shallots in 3 tablespoons of the olive oil until lightly golden. Add the rice and stir to coat completely with oil.
Toast the rice lightly, stirring constantly, 1 to 2 minutes. Add the wine and cook, stirring constantly, until it evaporates. Add the tomato puree and cook, stirring for 3 minutes. Then gradually add 1 cup of the boiling water and simmer, stirring occasionally. Add more boiling water as previous additions are absorbed, always stirring. When the rice is almost done (about 10 minutes), heat 3 tablespoons of the remaining oil in a deep skillet. Add the garlic and saute until lightly browned. Remove and discard the garlic, add the shrimp to the skillet, and saute for 2 minutes. Add the contents of the skillet to the rice. Mix well and cook for 3 to 4 minutes longer, adding boiling water as needed. Turn off the heat, season risotto with salt and pepper, stir in the parsley and serve immediately. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Lidia Bastianich

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Risotto Ai Quattro Formaggio

Servings: 1 servings

Ingredients:

1 tablespoon Olive oil
1 tablespoon Butter
1 large Onion; finely chopped
400 g Ferron rice
200 ml White wine
800 ml Vegetable stock
80 g Marscarpone cheese
80 g Gorgonzola Dolce Latte
80 g Fontina; grated
60 g Parmesan cheese; grated
Fresh parsley and chives
Freshly ground black pepper

Preparation:

Heat the butter and olive oil in a saucepan and add the onion. Saut‚ gently until the onions are softened and light golden brown. Add the rice and stir to coat. Add the wine and allow the liquid to be absorbed.

Begin adding the stock, ½ a cup at a time, allowing each addition to be absorbed before the next addition. Stir the risotto well after each addition and before the next addition of stock.

Incorporate the last quantity of stock, together with all the cheeses and stir to combine. Remove the risotto from the heat and allow to sit for a moment so that the cheeses can melt.

Fold through plenty of fresh parsley and ground black pepper to taste.
Serve immediately.

Converted by MC_Buster.

Per serving: 1221 Calories (kcal); 56g Total Fat; (45% calories from fat); 46g Protein; 102g Carbohydrate; 87mg Cholesterol; 6746mg Sodium Food Exchanges: 6 Grain(Starch); 3 ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates

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Risotto Ala Dakar

Servings: 4 servings

Ingredients:

2 tablespoon Butter
OR 1 Tbs. butter and 1 Tbs.olive oil
¼ cub Minced onion
1 cub Arborio rice
¼ cub Dry white wine
3 cub Water
½ cub Currants
¼ cub Toasted slivered almonds
¼ cub Pumpkin seeds
2 tablespoon Dakar spice mixture; (seeNote)
4 APPETIZER SERVINGS VEGAN

Preparation:

Creamy risotto flavored with currants, toasted spices, toasted almonds and pumpkin seeds makes this dish a delight for the taste buds.

In heavy medium-size saucepan, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add rice and stir with wooden spoon to coat well. Add wine and stir until absorbed, about 2 minutes.

Add ½ cup water at a time, stirring and making sure most of the liquid is absorbed before adding more. Check for doneness by biting into a grain of rice-it should be firm but render. Stir in currants, nuts, seeds and spice mixture and cook, stirring, 1 to 2 minutes more. Serve right away.

NOTE: To make dakar: Preheat oven to 200 degrees. In small bowl, combine ½ tablespoon ground cumin, 2 tablespoons ground coriander, 2 tablespoons sumac, 2 tablespoons dill weed, 1 tablespoon whole wheat flour. Spread mixture on baking sheet and toast for 20 minutes. Transfer to spice grinder or small food processor and process until finely ground.

PER SERVING: 376 CAL.; 9G PROT.; 9G TOTAL FAT (1G SAT. FAT); 630 CARB.; 0 CHOL.; 10MG SOD.; 4G FIBER.

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By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 51

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Risotto Balls

Servings: 1 servings

Ingredients:

2 cub Cooked rice; (preferablypudding
; or risotto rice)
1 Egg; lightly beaten

FILLING:
10 g Jarlsberg or Gruyere-stylecheese; grated, (you could
; also use Cheddar)
1 teaspoon Paprika
¼ teaspoon Ground nutmeg
1 pinch Pepper
1 tablespoon Finely chopped Italianparsley; or coriander

TO COAT BALLS:
3 tablespoon Plain flour; up to 4
2 Eggs; lightly beaten
1 cub Bread or cornflake crumbs;(approx.)
Oil for frying; (canola orpeanut)

Preparation:

FILLING:

Combine all the ingredients in a bowl.

RICE BALLS:

Combine the cooked rice with the egg in a bowl.

Make small, firm individual rice balls using the palm of the hand (wet the palms of hands). Make rice into balls, about 4cm diameter.

Shape each ball into a flattened disc. Put small amount of cheese filling into the centre of each disc. Wrap rice round the filling. Squeeze into tight ball.

Once all the balls are made, roll in plain flour. Pass through beaten egg.

Roll in breadcrumbs or cornflake crumbs and shake off the excess.

Deep or shallow fry the balls until golden brown.

Drain on paper towel to remove excess fat.

Degree of Difficulty: Low/Medium.

Preparation Time: About 30 minutes

Leftover Potential: They're best eaten immediately, but may be warmed up later or eaten cold.

Converted by MC_Buster.

Per serving: 687 Calories (kcal); 15g Total Fat; (19% calories from fat); 27g Protein; 107g Carbohydrate; 561mg Cholesterol; 175mg Sodium Food Exchanges: 7 Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates

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Risotto Bardolino Classico

Servings: 4 servings

Ingredients:

50 g Butter; (2oz)
1 tablespoon Olive oil
2 medium Red onions; finely chopped
250 g Arborio risotto rice; (8oz)
600 ml Red wine ie: BardolinoClassico; (1 pint)
284 ml Pot chicken stock; decantedand heated
2 tablespoon Mascarpone cheese
25 g Grated parmesan cheese;(1oz)
Salt and freshly groundblack pepper

TO GARNISH:
Parmesan shavings and oliveoil to serve

Preparation:

Heat 25g (1oz) of the butter in a large frying pan along with the olive oil, over a moderate heat add the onion and saute for 3-4 minutes or until softened.

Add the rice and stir to coat in oil, this will take approximately 1 minute. Then add 175ml (6 floz) of the red wine, allowing it to reduce by ¾ - This will give the risotto a more intense flavour.

Add half the hot stock, stirring all the time. Continue to add the remaining stock as and when the stock has been absorbed.

After 18-20 minutes when the rice is almost cooked and the stock has been absorbed gradually incorporate the remaining wine.

Finally stir in the mascarpone cheese, the remaining butter, parmesan cheese, salt and freshly ground black pepper, mix to incorporate and heat for a further 1-2 minutes. Then serve immediately with parmesan shavings and drizzle with olive oil.

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NOTES : An unusual risotto incorporating red wine, ideal as a starter or main course

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Risotto Cakes

Servings: 1 servings

Ingredients:

2 pint Chicken stock
6 ounce Butter
1 Onion; finely diced
1 Clove garlic; diced
1 teaspoon Soft thyme leaves
300 g Arborio rice
150 ml White wine
2 Handfuls spinach leaves
3 ounce Grated parmesan cheese
A selection of wildmushrooms
2 cub Breadcrumbs
2 cub Parmesan cheese

Preparation:

Bring 2 pints of chicken stock to the boil. In another saucepan, melt 2oz of butter and add the onion, garlic and thyme. Cook until the onion is soft but not brown. Add 4 handfuls of Arborio rice to the pan and stir thoroughly until combined with the onions and butter. Cook for a further 2 minutes then add the white wine. When that has been absorbed by the rice add a ladle of hot stock. Stir until the rice has absorbed the liquor and repeat, adding a small amount of stock at a time.

At the same time gently fry the finely sliced mushrooms in a little butter.
The risotto should cook for about 15-20 minutes until the rice is nearly tender with a little bite. Five minutes before the end of cooking, add the spinach and mushrooms and let them combine with the risotto. Stir in the parmesan cheese and 2oz of butter. Season to taste.

Let the risotto cool down, preferably over-night, then roll and flatten handfuls of the risotto into cakes. Heat a pan and then melt some butter.
Roll the risotto cakes in a mixture of breadcrumbs and grated parmesan and then place the cakes into the pan with melted butter and fry the cakes till they are golden on either side.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Risotto Con Fiori Di Zucca E Zucchine (Risotto with Squash)

Servings: 4 servings

Ingredients:

1 pound Baby zucchini; blossomsattached
2 tablespoon Olive oil
½ cub Minced onion
1 tablespoon Minced shallot
1 ½ cub Arborio or Carnaroli rice
½ cub Dry white wine
¼ teaspoon Salt; or to taste
4 ½ cub Boiling chicken or vealstock -; (to 5
Cups)
¼ teaspoon Saffron threads
6 tablespoon Unsalted butter; in 6 pieces
1 cub Grated Parmigiano
Freshly-ground black pepper;to taste

Preparation:

Separate and wash the zucchini and blossoms. Slice the zucchini in ¼-inch rounds and the blossoms crosswise into thirds. In a wide, heavy skillet, heat the olive oil and saute the onion and shallot until translucent. Add the zucchini and blossoms and saute until wilted. Add the rice and toast lightly, turning constantly, until well coated with oil. Add the wine and cook until it evaporates. Add salt, 1 cup of the boiling stock, and the saffron, and cook 18 to 20 minutes, stirring constantly and adding stock repeatedly as previous batches are absorbed. (The finished risotto should be creamy, not milky). Remove from the stove and stir in the butter, incorporating it thoroughly. Then stir in the cheese and freshly-ground pepper, and serve immediately.

This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Lidia Bastianich

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Risotto Con Porcini - (Creamy Rice with "Piglet Mushrooms")

Servings: 4 servings

Ingredients:

3 tablespoon Olive oil
1 cub Minced onion
2 tablespoon Minced shallots
12 ounce Fresh porcini mushrooms;sliced
(or use mixed wildmushrooms)
2 cub Arborio rice
½ cub Dry white wine
6 ½ cub Hot chicken or veal stock
½ teaspoon Salt
2 tablespoon Butter; cut into bits
½ cub Freshly-gratedParmigiano-Reggiano
Freshly-ground black pepper;to taste

Preparation:

In a medium casserole, heat the olive oil and saute the onion and shallots until golden. Add the mushrooms and saute until tender, about 5 minutes.
Add the rice and stir to coat it with oil. Add the wine, stir well, and add ½ cup of the hot chicken stock and the salt. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy al dente. Remove from the heat, beat in the butter and cheese, season with pepper to taste and serve immediately. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Lidia Bastianich

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Risotto Con Salsa Cruda

Servings: 1 servings

Ingredients:

250 g Long-grain brown rice
4 medium Ripe tomatoes
4 Spring onions
1 Pinches salt
Half a cucumber
2 Cloves garlic
4 Radishes
Sea salt and freshly groundblack pepper
3 small Courgettes
Chopped chives
1 tablespoon Fresh or frozen peas
Parsley; chopped

Preparation:

Wash rice and cook gently in twice its volume of boiling slightly salted water, covered, for about 40 minutes. Check occasionally but don't stir.
When cooked remove from heat, leave uncovered for 10 minutes till dry and separated.

Chop the tomatoes. Peel and dice the cucumber, finely chop garlic, spring onions, carrots, radishes, courgettes. Place in a bowl with peas, add oil and season - with great restraint! Marinade for 30 minutes until oil absorbs the fresh delicate flavours.

While the rice is warm, place in bowl, add the vegetable mixture, stir gently, sprinkle on chopped herbs and serve with green salad.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Risotto Marinara

Servings: 1 servings

Ingredients:

1 tablespoon Olive oil
2 Cloves garlic; minced
200 g Calamari; washed
200 g Raw green prawns; heads andshells
; removed
1 200 gram fillet freshAtlantic salmon; skinremoved, cut
; into bite sized
; pieces
½ cub Minced parsley
1 tablespoon Olive oil
10 Spring onions; chopped
400 g Ferron rice
300 ml Dry white wine
800 ml Rich fish stock; simmering
4 Roma tomatoes; f inelychopped
1 tablespoon Sour cream
2 tablespoon Grated parmesan cheese
½ cub Finely chopped parsley

Preparation:

Heat the olive oil and gently saute the garlic in Tamaras Risotto Pot*. Add the prepared seafood and cook briefly until the fish and shellfish is opaque, adding the parsley at the last moment. Remove from heat and set aside.

Heat the remaining tablespoon of olive oil and saute the spring onions. Add the rice, stirring to coat. Add the white wine and allow it to be absorbed then add the first addition of fish stock together with the finely chopped tomatoes. Continue cooking, adding further additions of stock as the previous one is absorbed.

When there is only a small quantity of stock left, add the cooked fish mixture and all its juices with the last addition of stock and continue simmering for about 2 minutes, or until most of the liquid is absorbed. Add sour cream, cheese and parsley, stir well to incorporate and serve immediately.

Converted by MC_Buster.

Per serving: 874 Calories (kcal); 38g Total Fat; (48% calories from fat); 44g Protein; 47g Carbohydrate; 480mg Cholesterol; 383mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 7 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Risotto Milanese Style

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
2 tablespoon Butter
2 ounce Pancetta; diced
1 cub Chopped yellow onions
½ teaspoon Salt
¼ teaspoon Freshly-ground white pepper
Freshly-ground black pepper;12 turns
1 pound Risotto
5 cub Beef stock
1 cub Warm beef stock
½ teaspoon Saffron threads
2 teaspoon Chopped garlic
¼ cub Heavy cream
½ cub Grated Parmigiano-Reggianocheese
1 Recipe Osco Buco; see * Note

Preparation:

* Note: See the "Osco Buco" recipe which is included in this collection.

Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute.
Add the onions, salt, white pepper, and black pepper. Saute for 3 minutes.
Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Spoon the risotto in the center of four large plates. Lay one Osco Buco on top of each plate. Spoon the sauce over the top. Garnish with chopped parsley.
This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A53 broadcast 10-08-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

10-11-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Risotto of Baby Clams

Servings: 4 servings

Ingredients:

500 ml Fish stock; (18fl oz)
200 g Risotto rice; (Arborio or
; Carnaroli) (7 oz)
100 g White crab meat; (3.5 oz)
100 g Dark crab meat; (3.5 oz)
500 g Fresh clams; (17 oz)
2 tablespoon Mascarpone cheese
50 ml Double cream; (2fl oz)
25 g Freshly grated parmesancheese; (0.5 oz)
100 ml Dry white wine; (3.5fl oz)
A few thyme sprigs
1 Bay leaf
Olive oil
1 tablespoon Basil leaves
Salt and freshly groundblack pepper

Preparation:

Cook the rice in the fish stock for 6 minutes, remove it and allow it to cool down. Keep the remaining fish stock. The rice can be cooked several hours ahead and kept chilled until you want to assemble the dish later in the day.

In a large pan bring the white wine, thyme and bay leaf to a fast boil. Add the clams and cover immediately with a lid. Cook on a high heat for about one minute or until the clams have just opened. Remove from the heat and allow to cool until you can handle them. Remove the clams from their shells, put into a dish with a little olive oil and set aside. Keep the cooking liquor, which you need to put back on the cooker to reduce by half.

Put the remaining fish stock into a pan and bring to the boil. Add the rice and stir well. The risotto must be stirred constantly from now on. Cook until the stock has reduced by half and then add the dark crab meat, stirring well into mixture, and cook until it has reduced by about one quarter. Put in the flaked crab meat and stir, stir, stir! Turn down the heat and then add the marscapone cheese and keep moving the risotto around the pan. The risotto must not boil again from this point.

The risotto should now have a nice thick, creamy texture.

Add the cream and stir in well.

Add the parmesan cheese and stir well. Add the finely sliced basil and stir well. Now, check the seasoning and add sea salt and freshly ground black pepper to taste.

Stir in half the clams. Serve into warmed bowls and sprinkle over the remaining clams, spoon over the clam cooking liquor and a little olive oil.

Converted by MC_Buster.

Per serving: 87 Calories (kcal); 5g Total Fat; (80% calories from fat); 1g Protein; 2g Carbohydrate; 13mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Risotto of Duck Livers

Servings: 1 servings

Ingredients:

30 g Pine kernels
Livers from 2 dicks or 4large chicken
; livers
Milk; for soaking
Salt and ground black pepper
1 Onion
2 Fat cloves of garlic
5 tablespoon Extra virgin olive oil
225 g Arborio or risotto rice
Good pinch saffron stamens
1 Yellow pepper
1 ⅛ l Duck stock
4 Stems oregano or goldenmarjoram
24 Green olives; (24 to 30)
15 g Unsalted butter
2 tablespoon Madeira
2 tablespoon Fresh chives; chopped

Preparation:

Toast pine kernels under a hot grill or in a dry frying pan until golden.
Trim livers, removing any green bits. soak in a little milk for 15 minutes to remove any trace of bitterness. Rinse in cold water and pat dry. Cut in half and season lightly.

Peel and finely chop onion. Peel and crush garlic. Heat olive oil in a large frying pan or risotto pan, add onion and garlic and cook until soft.

Add rice and saffron. Stir well until rice is thoroughly coated and has absorbed oil. Season lightly.

Cut pepper in half, remove core, seeds and membrane. Finely dice flesh. Add to pan.

Gradually add half stock. Bring to boil. Reduce heat to a slow simmer and cook until rice is almost done. Keep adding a little more stock, shaking pan frequently.

Strip leaves from oregano or marjoram and chop. Add to pan with olives and sundried tomatoes after rice has been cooking for 10 minutes. Add toasted pine kernels after a further 2 or 3 minutes. Melt butter in a hot frying pan. Fry livers briskly on all sides turning frequently. Make sure that they are cooked but still quite pink in middle. Add Madeira to pan and scrape up any meat residue into it.

Season risotto to taste and add chopped chives.

Serve risotto with livers piled on top. Spoon liver juices over and allow them to mix into rice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Risotto of Gingered Barramundi with Bok Choy

Servings: 1 servings

Ingredients:

30 g Butter
700 g Barramundi fillets
1 tablespoon Olive oil
2 White onions; chopped
2 Cloves garlic
2 teaspoon Minced fresh ginger
400 g Arborio rice
200 ml White wine
800 ml Fish or vegetable stock;simmering
6 Baby bok choy; cut intoquarters
1 Lime; juice of
½ bunch Coriander
1 large Firm mango

Preparation:

Heat the butter and quickly sear the barramundi on both sides until golden and crisp, set aside. Heat the olive oil and add the onions, garlic and ginger in Tamaras Risotto Pot*. Saute for 5 minutes until softened and aromatic. Add the rice and stir to coat, then add the wine. Allow the liquid to be absorbed by the rice while the alcohol is evaporated.

Begin adding the stock, half a cup at a time and stirring thoroughly after each addition. Always allow each previously added quantity of stock to be absorbed before the next addition.

With the second addition of stock, add the bok choy and stir to distribute.
Continue adding stock in the usual fashion until the rice is 'al dente'.
With the last addition of stock, add the cubed barramundi and stir gently to combine. Season to taste with salt and pepper.

Meanwhile, in a separate bowl, mix together the chopped fresh coriander, lime juice and peeled and finely diced mango.

To serve, mound the risotto in individual platters and top with a generous quantity of mango coriander salsa.

Converted by MC_Buster.

Per serving: 1994 Calories (kcal); 38g Total Fat; (18% calories from fat); 32g Protein; 340g Carbohydrate; 66mg Cholesterol; 338mg Sodium Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 3 ½ Vegetable; ½ Fruit; 7 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Risotto of Herbs with Roasted Baby Scallops

Servings: 4 servings

Ingredients:

FOR THE RISOTTO:
500 ml Fish stock; (18fl oz)
2 large Shallots
3 tablespoon Olive oil; plus extra for
; saut‚eing and
; serving
200 g Risotto rice; e.g.Carnaroli,
; Arborio or Vialone
; Nano varieties
; (7oz)
50 ml Dry white wine; (2fl oz)
1 tablespoon Mascarpone cheese
1 tablespoon Freshly grated Parmesancheese

FOR THE FLAVOURINGS:
30 Baby scallops; shelled,trimmed
; and washed
50 ml Double cream; lightlywhipped
fluid ounce oz)
2 tablespoon Balsamic vinegar
Sea salt and freshly groundblack pepper
1 teaspoon Fresh chopped tarragon
1 teaspoon Fresh chopped chives
1 teaspoon Fresh chopped basil

Preparation:

If you are using medium scallops either slice in half for use as garnish or dice them so that they can be incorporated into the risotto. Set aside.

To make the risotto, put the fish stock into a saucepan and bring to the boil. Set aside. In a medium saucepan, gently saut‚ the shallots in 3 tbsp of oil for about 2 minutes or until softened. Stir in the rice and cook for a further 2 minutes to seal the rice. Stir in the wine and deglaze the pan.
Cook until the liquid has reduced to a syrupy consistency.

Meanwhile reheat the fish stock and bring to a gentle simmer. Add to the rice one ladleful at a time, stirring well and adding more stock only when each addition has been absorbed. Cook until just soft, usually about 10 minutes. Strain the rice through a sieve set over a bowl, reserving the liquid for later use. Spread the rice out on a tray. When it is cool, cover and set aside until ready to reheat and serve.

Heat a pan with little oil then saut‚ whole or sliced scallops for 1 minute each side, diced scallops for no more than 2 minutes, stirring frequently.
Set aside.

When ready to serve, return the rice to the saucepan with 2 tbsp of it's reserved cooking liquid, stirring well. Cook for about 3 minutes, adding extra liquid if the rice looks a little thick. Quickly mix in the mascarpone and the parmesan, stirring until light and creamy. Check the seasoning. Mix in the the whipped cream and the fresh herbs. Check the seasoning. If using diced scallops stir them in at this stage. If using whole or sliced scallops use as a garnish. Serve the risotto on warmed plates. Drizzle round a little olive oil followed by the balsamic vinegar and serve straight away.

Converted by MC_Buster.

Per serving: 164 Calories (kcal); 14g Total Fat; (89% calories from fat); 1g Protein; 3g Carbohydrate; 11mg Cholesterol; 127mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

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Risotto of Roasted Vegetables with Pesto

Servings: 1 servings

Ingredients:

1 large Spanish onion
1 Red capsicum
1 Yellow capsicum
1 small Eggplant
1 bunch Asparagus
2 tablespoon Olive oil
1 tablespoon Olive oil
2 Cloves garlic; minced
4 Spring onions; chopped
400 g Ferron arborio rice
200 ml White wine
850 ml Vegetable stock
50 g Parmesan cheese
2 tablespoon Sour cream
Freshly ground black pepper
3 tablespoon Fresh pesto

Preparation:

Dice the eggplant and sprinkle with salt. Allow the eggplant to drain for 30 minutes then rinse briefly and dry well. Peel and quarter the onion, remove the seeds from the capsicums and cut the flesh into large chunks, cut away tough stalks from asparagus and cut into manageable lengths. Mix all these vegetables with the olive oil and roast at 240c. for 30 minutes, stirring once.

Meanwhile, begin the risotto. Heat the remaining olive oil and add the garlic and spring onions in Tamaras Risotto Pot*. Add the rice and stir to coat. Add the white wine and allow the liquid to be absorbed. Begin adding stock, ½ cup at a time and stir well between each addition.

When adding the last addition of stock, add the roasted vegetables and their juice and stir to combine.

Add the grated cheese, sour cream and black pepper and serve immediately with a spoonful of pesto on top.

Converted by MC_Buster.

Per serving: 1578 Calories (kcal); 76g Total Fat; (46% calories from fat); 51g Protein; 148g Carbohydrate; 61mg Cholesterol; 6827mg Sodium Food Exchanges: 6 Grain(Starch); 3 Lean Meat; 9 ½ Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Posted to MM-Recipes Digest by "Alan Hewitt" <alan@atoc.demon.co.uk> on Nov 11, 1999

Risotto of Rocket And Watercress with Butternut Squash And P

Servings: 1 servings

Ingredients:

1 Onion; finely chopped
2 Cloves garlic; finelychopped
2 tablespoon Unsalted butter
175 g Arborio rice; (6oz)
1 ⅛ l Vegetable stock. heated; (2pints)
1 Butternut squash - peeled;seeded and cut into
; cubes
A swish of olive oil
1 bunch Watercress; trimmed
3 Handfuls rocket leaves
30 g Pine kernals; toasted until
; golden (1oz)
Freshly ground salt andmixed peppercorns
1 Handful freshly choppedchives
Shavings of parmesan toserve

Preparation:

Heat ½ the butter in a wide based deep-sided frying pan and cook the onion in garlic until softened.

Add the rice and stir well until it is coated in the buttery juices.
Season.

Gradually add a little of the hot stock, allowing the rice to absorb it before adding more. Keep adding the stock gradually, shaking the pan frequently. This helps to keep the rice whole rather than breaking up the grains.

Meanwhile, heat the olive oil in a separate frying pan and add the squash.
Season and fry briskly over a high heat just to colour the pieces golden.

Add squash to the risotto and continue cooking for about another 12 minutes until the rice is still chewy but almost cooked.

Add the rocket, watercress and pine kernals and turn them into the risotto until just wilted. Season to taste, stir in the extra butter in flakes, and then serve immediately topped with the shavings of parmesan.

Converted by MC_Buster.

Per serving: 875 Calories (kcal); 23g Total Fat; (24% calories from fat); 15g Protein; 148g Carbohydrate; 62mg Cholesterol; 52mg Sodium Food Exchanges: 8 ½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Risotto Porcini with Artichokes And Radicchio

Servings: 1 servings

Ingredients:

Olive oil
3 Knobs of butter
1 Cloves garlic; (crushed)
1 tablespoon Finely chopped celery
1 tablespoon Finely chopped shallots
Porcini mushrooms
Salt and pepper
1 dash White wine
Artichoke hearts
Radicchio leaves
Balsamic vinegar
Lemon juice
Rocket leaves

Preparation:

Porcini: In a frying pan heat some olive oil and 3 knobs of butter, when the oil is hot add a teaspoon of clove crushed garlic, tablespoon of finely chopped celery and a tablespoon of finely chopped shallots. When the shallots are soft, add the sliced porcini mushrooms to the pan together with a pinch of salt and pepper stir. Add a dash of wine to the mixture (deglace) and give a further stir until the bottom of the pan is clean.
Then take the pan off the heat and leave to one side.

Artichokes: Cut the artichokes heart into small pieces and add to boiling salted lemon water, cook for about 10 minutes until soft.

Radicchio: Place the radicchio leaves coated in a little olive oil on the griddle or under the grill and cook each side until the edges curl up.
Dress with Balsamic Vinegar, Salt and Pepper, lemon juice. Place Rocket and salad leaves over the Radcchio and grate a slice of parmesan over the top.

Rice: In a pan, add the knobs of butter and a tablespoon of olive oil, 2 finely chopped shallots, 2 finely chopped celery stalks and 1 crushed garlic clove, cook on a medium heat.

Add the rice to the pan, for measuring the rice add half the amount you would like to eat (as the rice puffs up) cook it on medium heat so that it seals and the rice becomes transparent. Add a touch of white wine and two ladle?s of warm vegetable stock, keep stirring and when the risotto looks too dry, keep adding the stock.

Then add the porcini mix and soften artichokes and stir. Finely add a knob of butter, a sprinkle of parmesan and pinch of salt and pepper and a large pinch of parsley.

Serve hot with the Radicchio Salad on a side plate.

Converted by MC_Buster.

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Risotto with Artichoke Hearts, Prosciutto, And Red Bell Pep

Servings: 1 servings

Ingredients:

2 cub Chicken broth
½ small Red bell pepper; cut intojulienne
; strips
½ cub Frozen artichoke hearts;cooked according to
; the
; packagedirections
; and drained
3 tablespoon Olive oil
1 Onion; minced
A ¼-inch-thick slice ofprosciutto; cut into¼-inch
; dice (about ¼
; cup)
1 cub Arborio rice; (Italianshort-grain
; rice, available at
; specialty
; foodsshops and some
; supermarkets)
1/3 cub Dry white wine
¼ cub Freshly grated Parmesan
1 tablespoon Minced fresh parsley leaves
White pepper to taste

Preparation:

In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add ½ cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only ½ cup of the brot h remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

Serves 2.

Gourmet February 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Risotto with Artichokes And Mozzarella

Servings: 4 servings

Ingredients:

350 g Risotto rice; (Arborio)
200 g Mozzarella
3 Artichokes
1 ¼ l Stock
Lemon juice
2 Cloves garlic; crushed
1 bunch Italian parsley
50 g Butter
Salt and pepper
1 tablespoon Parmesan

Preparation:

Cut mozzarella into thin slices, chop parsley and crush garlic. Prepare artichokes by removing stalk, top and any leaves. Then cut in half and clean the beard, thinly slice and place in water and lemon in a plastic container. In a frying pan melt some butter and fry the garlic until it browns and remove from the pan. Drain the artichokes and add to the frying pan with some salt, pepper and a little stock and cook on a low heat for 10 minutes.

Add the rice to the artichokes and keep adding the stock little by little stirring all the time with a wooden spoon and cook for 20 minutes. Two minutes before it is all cooked add the chopped parsley and mozzarella.

Top with parmesan and a little butter and serve.

Tip: make sure when cooking the rice that the stock you keep adding is always hot.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Risotto with Arugula And Toasted Garlic

Servings: 4 servings

Ingredients:

3 ½ cub Low-Salt Chicken Broth
1 tablespoon Olive Oil
3 Garlic Cloves; Thinly Sliced
1 ½ cub Short-Grain Rice; Uncooked
½ cub Chopped Onion
½ cub Dry White Wine
¼ teaspoon Salt
¼ teaspoon Pepper
4 cub Arugula; Trimmed

Preparation:

Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat. Heat oil in a large saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; sauté 5 minutes. Add wine, salt, and pepper; cook 1 minute or unitl wine is nearly absorbed, stirring constantly. Add warm broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.

Note: To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the lst ½ cup of broth.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 29, 1999, converted by MM_Buster v2.0l.

Risotto with Broad Beans, Peas, Green Asparagus And Sugar S

Servings: 8 servings

Ingredients:

225 g Broad beans
Salt and freshly groundblack pepper
115 g Sugar snaps
6 Stalks green asparagus
225 g Peas
1 ¾ l Chicken stock; up to 2
40 g Butter
115 g Onions; finely chopped
400 g Carnaroli; vilano, nano or
; arborio rice
90 ml Dry white wine
25 g Parmesan; freshly granted
; plus some for
; serving

Preparation:

Bring 600ml water to the boil in a saucepan, add the broad beans and salt and cook for 2-3 minutes, or until almost tender. Drain and refresh in cold water. Slip the beans out of their shells.

Meanwhile, cook the sugar snaps, again in boiling salted water, until al dente, then cook the asparagus for just 4-5 minutes. Cook the peas for 3-4 minutes. If you can keep an eye on several pots at the same time, do all this while cooking the risotto.

To start the risotto, bring the chicken stock to the boil at the back of the cooker and keep at a low simmer. Melt 25g of the butter in a large saucepan, add the finely chopped onion and cook over a medium heat until soft but not coloured, then add the rice and a generous pinch of salt. Stir the rice over the heat for 2-3 minutes or until it turns translucent, then increase the heat and add the dry white wine.

When the wine has evaporated, add a couple of ladles of stock, stir and reduce the heat to medium; keep stirring. When the liquid has almost been absorbed, add another ladleful, stirring all the time. After about 10 minutes, add the beans, peas and sugar snaps. Continue to ladle in more stock until it is absorbed. After about 5 minutes, taste the rice; it should be just cooked. Stir in the remaining butter, the freshly grated parmesan and the asparagus - cut at an angle in 2½cm pieces. Add a little more stock if necessary. The risotto should be moist. Taste and correct the seasoning.

Serve immediately in hot bowls with extra freshly grated parmesan cheese as required to sprinkle over the top.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Risotto with Butternut Squash And Sage

Servings: 1 servings

Ingredients:

1 Vegetable bouillon cube;dissolved in
6 cub Boiling water
1 tablespoon Extra-virgin olive oil
3 tablespoon Unsalted butter; divided use
1 medium Onion; minced
6 large Fresh sage leaves; minced
1 pound Butternut squash; (½small), prepared
½ cub Dry white wine
1 ½ cub Arborio rice
½ cub Freshly gratedParmigiano-Reggiano cheese;or Parmesan cheese, plusmore for table
Salt and freshly groundblack pepper

OPTIONAL:
8 large Fresh sage leaves forfrying; (see note)

Preparation:

PREP SQUASH: remove and discard stringy pulp and seeds; peel; cut into ½-inch cubes.

1. Bring vegetable broth to a simmer in a medium saucepan. Keep it warm over low heat.

2. Heat oil and 2 tablespoons of the butter in a heavy-bottomed medium pot.
Add onion and saute over medium heat until translucent, about 5 minutes.
Stir in minced sage and cook 30 seconds to release the flavor. Stir in squash and cook 2 minutes, stirring often to coat the pieces.

3. Add the wine and 1 cup of the warm broth and bring to a boil. Reduce heat to low, cover and simmer until squash is very tender, about 25 minutes. (If the pot runs dry, add more warm broth as needed.) Uncover the pot and cook off any extra liquid.

4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add ½ cup of the warm broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in ½-cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 25 minutes.
(Add hot water if you run out of broth.)

5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the ½ cup cheese. Add salt and pepper to taste.
Divide risotto among individual soup bowls and garnish with fried sage leaves, if using. Serve immediately with more grated cheese passed at the table. Makes 4 servings.

Note: You can garnish the risotto with fried sage leaves, if you'd like. To fry sage leaves, heat 2 tablespoons olive oil in a small nonstick skillet until quite hot. Add 8 large whole sage leaves and saute them, turning once, until crisp. Drain on paper towels.

Nutritional information (per serving): 513 calories, 16.9 grams fat, 8.3 grams saturated fat, 33 milligrams cholesterol, 241 milligrams sodium, 30 percent calories from fat.

From "The Complete Italian Vegetarian Cookbook" by Jack Bishop (Houghton Mifflin).

Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Oct 22, 1999, converted by MM_Buster v2.0l.

Risotto with Champagne

Servings: 4 servings

Ingredients:

1 ounce Dried mushrooms
(such as porcini; boletus,or cepe)
3 tablespoon Butter
2 tablespoon Olive oil
¼ Yellow onion; coarselychopped
1 ½ cub Italian Arborio rice; raw
3 cub Chicken stock; fresh orcanned
1 cub Champagne or dry white wine
½ cub Whipping cream
Salt; to taste

Preparation:

Soak the mushrooms in 1 cup of hot water until soft, about 1 hour. Drain and use the liquid for some other purpose, perhaps a soup stock. Do not use the mushroom water in the risotto because it will cover the flavor of the cream and wine. Chop the mushrooms. Heat a 4-quart heavy saucepan and add the butter, oil, onions and mushrooms. Cook until the onions are clear, then add the rice. Stir carefully so each grain is coated with the oil. In a separate pan bring the chicken stock to a simmer. Add 1 cup of the stock to the rice, stirring to ensure a nice creamy dish. Continue adding broth as it is absorbed. When stock is absorbed add the champagne and continue to cook, stirring gently. When the rice is beginning to become tender add the cream and cook until the rice is tender but still a bit chewy. Taste for salt and serve immediately. This recipe serves 4 to 6 as a first course.

Comments: Shall we talk about rich foods? In Italy cream and champagne belong together, as this recipe proves.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-26-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

10-07-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Risotto with Chargrilled Asparagus, Yabbies And Burnt Butter

Servings: 6 servings

Ingredients:

360 g Risotto rice; (12 ½oz)
12 Asparagus; blanched then
; chargrilled and
; sliced across
18 Yabbies; blanched,
; chargrilled and
; sliced across
80 g Butter; (3oz)
1 l Chicken stock; (1 ¾ pints)
50 g Parmesan cheese; (2oz)
Chives; chopped

Preparation:

Make the risotto very 'wet' in the usual way, finish with Parmesan and ½ the butter.

Heat a pan and saut‚ the yabby tails, season and arrange the asparagus and yabbies on the risotto. Heat the butter until very brown and pour over the risotto. Sprinkle with chives.

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Per serving: 156 Calories (kcal); 14g Total Fat; (80% calories from fat); 5g Protein; 2g Carbohydrate; 36mg Cholesterol; 1779mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

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Risotto with Fresh Herbs

Servings: 1 servings

Ingredients:

2 tablespoon Light olive oil
10 Spring onions; chopped
400 g Ferron rice
½ cub White wine
900 ml Vegetable stock; simmering
½ cub Fresh dill
½ cub Fresh parsley
½ cub Fresh basil
½ cub Fresh chives
2 tablespoon Sour cream
3 tablespoon Grated parmigiano cheese
Assorted fresh herb sprigsto garnish

Preparation:

Heat the olive oil in Tamaras Risotto Pot* and add the spring onions, cook gently until the onions are softened. Add the rice and stir well to toast.
Add the wine and stir until the wine has been absorbed.

Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock, add all the herbs and continue stirring.

When all the stock has been added and absorbed, remove the pan from heat immediately.

Add the sour cream and grated parmigiano cheese.

Garnish with fresh herb sprigs and serve immediately.

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Per serving: 833 Calories (kcal); 21g Total Fat; (24% calories from fat); 29g Protein; 117g Carbohydrate; 22mg Cholesterol; 6252mg Sodium Food Exchanges: 6 ½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

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Risotto with Green Peas

Servings: 6 servings

Ingredients:

2 teaspoon Olive oil
1 ½ cub Finely chopped leeks oronions
1 ½ cub Uncooked Arborio rice
½ cub Dry white wine; dryvermouth, or
Dry sherry
4 cub Vegetable broth
1 teaspoon Salt or to taste
10 ounce Frozen small green peas
(rinse away any icecrystals)
¾ cub Grated Parmesan
Plus more to pass at thetable
2 teaspoon Good quality balsamicvinegar
Plus more to taste;(optional)
Freshly ground black pepperto taste
6 SERVINGS LACTO

Preparation:

Known by Italians as risi e bisi (bisi means peas in the Venetian dialect), this risotto is based on ingredients I always keep on hand for a last-minute supper. Don't be fooled by its simplicity: risi e bisi is elegant, colorful, and tasty enough to offer company. Indeed, there is something about the contrast in the textures of the creamy rice and slightly crunchy peas that makes this risotto 'thoroughly delightful. I especially like to make it with the small frozen green peas called petits pois.

Heat oil in pressure cooker over medium-high. When it begins to foam, add leeks and cook 1 minute, stirring frequently. Stir in rice and coat grains with oil. Add wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add broth and salt.

Lock lid in place. Over high heat bring to high pressure. Lower heat to maintain high pressure and cook 5 minutes. Quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape.

Boil over medium-high heat, stirring constantly, until rice is tender but still chewy, and risotto becomes creamy and thick, 5 to 6 minutes. During the final minute, stir in the peas and Parmesan. Add balsamic vinegar, if desired, to bring up flavors. Let sit 5 minutes to absorb excess liquid.

Spoon risotto into large shallow bowls and sprinkle with a few twists of black pepper. Pass extra Parmesan at the table.

Per serving: 313 cal.; 12g prot.; 7g total fat (3g sat. Fat); 50g carb.; 10mg chol.; 1,030mg sod.; 5g fiber

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Recipe by: Vegetarian Times, January 1999, page 34

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Risotto with Italian Sausage And Fresh Parmigiano

Servings: 1 servings

Ingredients:

3 tablespoon Olive oil
¼ cub Chopped shallots
1 pound Arborio rice
6 ounce White wine
32 ounce Chicken stock
Salt
Pepper
½ cub Unsalted butter
¾ cub Fresh Parmigiano-Reggianocheese
½ cub Chopped fresh basil
3 ounce Diced tomatoes
6 ounce Italian sausage; cooked

Preparation:

Heat olive oil in a 10-inch saucepan and add shallot. Sweat shallot and add the rice. Cook about 1 minute and add white wine. Reduce by half. Add chicken stock 4 ounces at a time and cook until rice is al dente. Add salt, pepper, butter, fresh Parmigiano, basil, diced tomato and Italian sausage, Serve in large bowl.

Yield: 4 - 6 servings

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Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN

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Risotto with Mushrooms And Herbs

Servings: 4 servings

Ingredients:

1 ounce Dried mushrooms
(such as porcini; boletus orcepe)
1 cub Hot water
3 tablespoon Butter
2 tablespoon Olive oil
¼ medium Yellow onion; coarselychopped
1 ½ cub Italian Arborio rice; raw
2 cub Basic Brown Sauce; see *Note 1
3 cub Water; see * Note 2
¼ cub Chopped; drained, cookedspinach
¼ cub Freshly-grated Parmesancheese
Oregano; to taste
Rosemary; to taste
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

* Note 1: See the "Basic Brown Sauce" recipe which is included in this collection. * Note 2: Include in this the water from the soaked mushrooms.

Soak the mushrooms in 1 cup of hot water until very soft, about 1 hour.
Drain, reserving the water for the dish, and chop the mushrooms. Heat a 4-quart heavy saucepan and add the butter, oil, onions, spinach and mushrooms. Cook until the onions are clear, then add the rice. Stir carefully so each grain is coated with the oil. In a separate pan bring the Basic Brown Stock and water, including the mushroom water, to a simmer and add 1 cup of this liquid to the rice. Stir as it cooks to insure a nice creamy dish. Continue adding broth as it is absorbed until the rice is tender but still a bit chewy. Add the spinach and cook a few minutes more until the spinach is heated through. Stir in the cheese and oregano, rosemary, salt and pepper to taste. Serve immediately. This recipe serves 4 to 6 as a first course.

Comments: This makes a lovely change from your usual starches at dinner. It is a classic favorite of the Milanese. It is usually considered a pasta course, not a full meal.

Fried Risotto Cakes

Make small patties of leftover mushroom and herb risotto and fry them in a bit of olive oil. Serve in a puddle of Basic Brown Sauce. This will be a hit, I promise!

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-26-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

10-07-1995

Recipe by: Jeff Smith

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Risotto with Mushrooms And Peas

Servings: 6 servings

Ingredients:

4 cub Water
1 ounce Dried porcini mushrooms
½ teaspoon Salt
1 tablespoon Olive oil
3 Shallots; chopped
2 Cloves garlic; finelychopped
1 cub Arborio rice
½ cub Dry white wine
½ cub Sauteed mushrooms
½ teaspoon Dried thyme
1 cub Freshly shelled peas; orfrozen

Preparation:

Bring water to a boil, pour over dried porcini mushrooms. Let soak for ½ hour. Run your fingers through mushrooms in their liquid, feeling for grit and encouraging it to fall to bottom. Remove mushrooms from liquid and set aside, reserving liquid.

Strain mushroom liquid through cheesecloth, fine sieve or coffee filter into small saucepan. Add salt; heat to a simmer.

Heat oil in heavy bottomed nonstick skillet over medium-low heat.

Add shallots and garlic and cook, stirring constantly, until soft, about 2 minutes. Add rice, saute another minute or two, stirring constantly.

Add wine, stir gently until absorbed. Add simmering mushroom broth about ½ cup at a time, stirring until each addition is absorbed.

While stirring, test dried mushrooms for palatability, and if they taste good, chop or tear them into bite-size pieces. Add to rice during last 5 minutes of cooking.

Continue cooking, stirring, and adding broth until rice is al dente, about 20 minutes.

Meanwhile, prepare sauteed mushrooms adding thyme or reheat in a skillet if you've prepared them in advance. Add peas to fresh mushroom mixture; cook about 3 minutes. Remove from stove and combine rice with mushroom-pea mixture. Makes 6 main-dish servings.6 grams of fat per 1 cup serving. |

Recipe by: September 1996 Vegetarian Times

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Risotto with Parmigiano Reggiano

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil or butter 25 mL
2 Cloves garlic; finelychopped 2
1 Onion; chopped 1
2 cub Short grain rice;(preferably Arborio)
; 500 mL
6 cub Chicken stock; (more orless), hot
; 1.5 mL
1 teaspoon Salt or more to taste 5 mL
½ teaspoon Freshly ground black pepper2 mL
2 tablespoon Butter - optional 25 mL
½ cub Grated Parmesan; (preferably
; Parmigiano
; Reggiano) 125 mL
GARNISH
Chives
1 Thin curls; (slices) of
; Parmigiano

Preparation:

Heat butter or oil in a large wide saucepan. Add garlic and onions. Cook until the onions and garlic are very tender. Add the rice. Stir to coat grains of rice well with the onions. (This can be done ahead.)

Have chicken stock hot in a saucepan on the stove beside the rice. Add chicken stock, a ladle full at a time, and cook over medium or medium high heat, until each batch of stock evaporates or is absorbed, before you add the next ladle full of stock. Stir almost constantly. This should take about 15 minutes until the rice is just barely tender.

If rice is tender, but not all the stock is used don't worry. Probably the heat was a bit too low. Start eating! If all stock is used but the rice is not yet tender, just keep adding boiling water until rice is cooked.
Probably the heat was a bit too high.

When rice is tender but still a bit chewy, stir in cheese and butter if you are using them. Taste and adjust seasoning if necessary. Spoon risotto into warmed wide serving bowls or plates.

Place a "tree" of chives in the centre of each. Sprinkle with cheese curls.
Serve immediately.

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NOTES : A simple and delicious way to prepare this classic Northern Italian rice dish! Arborio rice can be found in Italian or specialty food stores.
Yields 6 to 8 servings.

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Risotto with Porcini And Broccoli Rabe

Servings: 1 servings

Ingredients:

FOR THE BROTH:
The carcass of a roastturkey; broken into large
; pieces
4 ½ quart Water; about (18 cups)
½ ounce Dried porcini mushrooms*
2/3 cub Hot water
¾ pound Broccoli rabe
1 ½ cub Minced onion
2 tablespoon Unsalted butter
1 ½ cub Arborio rice*
½ cub Dry white wine
¼ cub Freshly grated Parmesan

Preparation:

*available at specialty foods shops and some supermarkets

Make the broth:

In a large kettle or stockpot combine the carcass with the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the broth through a large sieve into a large bowl, discarding the solids, return it to the kettle, and boil it until it is reduced to about 10 cups.
Reserve 8 cups of the broth and transfer the remaining broth to a container for another use. The broth may be made 1 week in advance and kept covered and chilled if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The broth keeps, frozen, for 3 months.

In a small bowl let the porcini soak in the hot water for 30 minutes and strain the soaking liquid through a rinsed and squeezed paper towel set over a cup, reserving it. Wash the porcini under cold water to remove any grit and chop them coarse. Trim the broccoli rabe, discarding any yellow or coarse leaves and the tough stem ends. Peel the large stems, cut off the flowerets, reserving them, and cut the stems and the leaves crosswise into 1 ½-inch pieces. Bring the reserved 8 cups broth to a boil, add the broccoli rabe stems, leaves, and reserved flowerets, and simmer the mixture for 4 minutes, or until the broccoli rabe is just tender. Transfer the broccoli rabe with a skimmer to a bowl and keep the broth at a bare simmer.

In a large saucepan cook the onion and the porcini in the butter over moderate heat, stirring, until the onion is softened and add the rice, stirring until it is coated well with the butter. Add the wine and the reserved porcini soaking liquid and cook the mixture over moderately high heat, stirring constantly, until the liquid is absorbed. Add about ½ cup of the simmering broth and cook the mixture, stirring constantly, until the broth is absorbed. Continue cooking the mixture and adding the broth, about ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.) Stir in the broccoli rabe and simmer the risotto, stirring, until it is heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.

Serves 4 to 6.

Gourmet November 1993

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Risotto with Pumpkin And Almonds

Servings: 4 servings

Ingredients:

4 tablespoon Butter
1/3 cub Sliced almonds
2 tablespoon Olive oil
1 small Onion; finely chopped
4 Garlic cloves; minced orpressed
2 cub Arborio; of other superfino
; rice
1 pound Fresh pumpkin; peeled seededand
; cut into ½-inch
; dice
5 ½ cub Chicken stock
1 teaspoon Salt
½ cub Grated parmesan cheese

Preparation:

Place ½ Tbsp. of the butter on a plate and microwave, uncovered, on HIGH for 1 min., or until melted. Add the almonds, stir to coat, and microwave, uncovered, on HIGH for 3 min., or until toasted and slightly golden. Set aside.

Place the remaining butter, the oil, onion, and garlic in a large bowl and microwave, uncovered, on HIGH for 3 min., or until the butter melts and the onion is soft. Add the rice, stir to coat, and microwave, on HIGH for 3 min., or until the rice begins to turn translucent. Stir in the pumpkin, chicken stock, and salt. Cover the bowl and microwave on HIGH for 15 min., or until boiling.

Remove the cover, stir, and continue to microwave, uncovered, on HIGH for 12 min. more, or until the rice is cooked through but still chewy. Stir in the cheese, sprinkle the almonds over the top, and serve right away.

Copyright credit: 1996 by Victoria Wise and Susanna Hoffman

© 1996 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

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Risotto with Radicchio And Tomatoes

Servings: 1 servings

Ingredients:

8 cub Water
1 ½ cub Arborio rice
2 tablespoon Olive oil
1 Garlic clove; chopped
1 small Radicchio head; shredded
1 14 ounce can Italian plumtomatoes; drained, chopped,
; juices reserved
1 cub Whipping cream
½ cub Chicken stock or cannedbroth
Freshly grated Parmesancheese

Preparation:

Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.)

Heat oil in heavy large saucepan over medium heat. Add garlic and saute 30 seconds. Add radicchio and saute until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately.

Serves 4.

Bon Appetit March 1991

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Risotto with Scallops

Servings: 1 servings

Ingredients:

Arborio rice
Fresh scallops
Shallots
Vermouth
Olive oil
Chopped carrots
Flour
Butter
Vegetable stock
Lemon
Sea salt
Fresh baby spinach salad
Rosemary
Basil
Balsamic vinegar

Preparation:

Place the olive oil in a heated pan. Add the chopped shallots and stir. Add the rosemary leaves and keep the sticks aside. Add the arborio rice and some vermouth, and leave on a gentle heat. Remove the scallops from their shells and clean. Skewer the scallops with the rosemary sticks, leaving some chopped for the risotto. Add to risotto with basil.

Add the sea salt and olive oil to skewered scallops and fry. Take the chopped carrots, cover in flour and add to a large pan of oil for a few seconds. Add the stock to the risotto as required whilst cooking. Serve on a dish and decorate with carrots and scallops and baby spinach salad.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Risotto with Squash

Servings: 1 servings

Ingredients:

1 Short grain rice
Chopped onion
Butter
Oregano
Squash; roasted until soft
Grated fresh Parmesan cheese
Vegetable stock

Preparation:

Fry the onions with the butter until softened. Stir in the rice, and add a small amount of stock to keep it moist. Cook for 10 minutes, making sure it keeps boiling. Every time it seems to go dry, add a little more stock so the rice can absorb the moisture. Keep boiling for another 7 minutes and then add fresh oregano. Fold the squash into the cooked irce, add the cheese and serve.

Wild mushrooms can be used as an alternative to the squash.

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Risotto with Sun-Dried Tomatoes

Servings: 4 servings

Ingredients:

4 ½ cub Chicken broth or stock
¼ cub Sun-dried tomatoes
; marinated in olive
; oil
4 tablespoon Butter
Garlic cloves; minced
¼ cub Parmesan cheese; grated
¼ cub Shallot; minced
¼ cub Parsley; fresh; chopped
1 ½ cub Arborio rice
Salt
¼ cub White wine; dry
Pepper

Preparation:

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and sauté‚until limp, about 2 minutes.

Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add ¼ cup of the broth and cook over medium heat until the broth is absorbed.

Continue to cook and add ¼ cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once.

Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes!

Per serving: 400 Calories (kcal); 13g Total Fat; (30% calories from fat); 8g Protein; 59g Carbohydrate; 35mg Cholesterol; 290mg Sodium Food Exchanges: 3 ½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

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Risotto with Sundried Tomatoes, Pressure Cooker

Servings: 3 servings

Ingredients:

1 tablespoon Sweet butter; or oil
1 tablespoon Oil from sundried tomatoes
½ cub Onion; finely chopped
1 ½ cub Arborio rice
3 ½ cub Vegetable stock; (3 ½ to4) or boullion
1/3 cub Sun-dried tomatoes; drained,chopped
5 ounce Smoked mozzarella; (1 cup)grated
Salt to taste

Preparation:

Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly with the fat. Stir in 3 ½ cups stock.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with quick release method.

Remove the lid carefully and taste the rice. If it isn't sufficiently cooked add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is the desired consistency, another minute or two.

When the rice is ready stir in the tomatoes and mozzarella and add salt if desired. Serve immediately.

From Ellen C. <ellen@elekta.com>

Per serving: 776 Calories; 25g Fat (29% calories from fat); 25g Protein; 111g Carbohydrate; 55mg Cholesterol; 2306mg Sodium Food Exchanges: 7 Starch/Bread; 1 ½ Lean Meat; ½ Vegetable; 4 Fat

NOTES : yummy good

Recipe by: Lorna Sass, Cooking Under Pressure

Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jun 7, 1999, converted by MM_Buster v2.0l.

Risotto with Tomatoes, Olives, Smoked Mozzarella

Servings: 1 servings

Ingredients:

1 tablespoon Butter or olive oil
1 cub Thinly sliced leeks orfinely chopped
; onions
1 ½ teaspoon Italian herb blend
¼ teaspoon Crushed red pepper flakes;or to taste
1 ½ cub Arborio rice
½ cub Dry white wine
1 can Diced tomatoes; or plumtomatoes,
; coarsely chopped,
; with liquid
; (15-ounce)
2 ½ cub Chicken or vegetable broth
½ cub Pitted Kalamata or otherMediterranean; pitted andhalved
; black olives
6 ounce Smoked mozzarella; shredded
½ cub Sicilian or other goodquality green; pitted andcoarsely
; olives, chopped
1 cub Loosely packed fresh parsleyleaves
Salt to taste

Preparation:

Heat the butter in the cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.

Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

Yield: 3 to 4 servings

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Per serving: 1118 Calories (kcal); 1g Total Fat; (0% calories from fat); 22g Protein; 229g Carbohydrate; 0mg Cholesterol; 72mg Sodium Food Exchanges: 14 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9309

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Rissoles with a Twist

Servings: 1 servings

Ingredients:

1 kg Topgrade mince
¾ Onions; (finely chopped)
4 Eggs
Tomato Sauce
Worcestershire Sauce
BBQ Sauce
1 small Amount Soy Sauce
1 teaspoon Crushed garlic
Mixed herbs

Preparation:

Mix all ingredients together in a bowl, cover with foil and stand for 2-3 hours in the refrigerator.

Separate mixture into rissoles...small, medium or large, depending on your taste. Roll in flour. Panfry in small quantity of oil.

And according to Kevin from Coffs Harbour - they'll make hair grow on a bald head!!

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Per serving: 296 Calories (kcal); 18g Total Fat; (54% calories from fat); 23g Protein; 10g Carbohydrate; 748mg Cholesterol; 224mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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Rita's Pita Burger

Servings: 1 servings

Ingredients:

Garlic salt to taste
1 ½ pound Ground beef
½ cub Plain yogurt
1/3 cub Seeded; chopped cucumber
1 small Onion diced
¼ cub Crumbled blue cheese
Freshly ground black pepper
4 Thick slices tomato
1 bunch Sprouts; (alfalfa or bean)
4 Pitas

Preparation:

In a large bowl, sprinkle garlic salt over ground beef. Mix and shape into patties. Grill for a few minutes on each side until done.

In a medium bowl, combine yogurt, cucumber, onion, blue cheese and pepper.
Slit one side of each pita to open pocket and tuck in one burger, sprouts, a tomato slice and top with cucumber sauce.

Yield: 4 servings

Per serving (excluding unknown items): 2960 Calories; 197g Fat (61% calories from fat); 146g Protein; 140g Carbohydrate; 619mg Cholesterol; 2273 mg Sodium

By Patty <designwest@ameritech.net> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2079

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Rita's Simply Blueberry Pie

Servings: 1 servings

Ingredients:

=== CRUST ===
2 1/3 cub Flour
1/3 cub Cake flour
1 tablespoon Sugar
½ teaspoon Salt
1 Stick unsalted butter
½ cub Vegetable shortening; (weused Crisco)
½ cub Ice water
=== FILLING ===
5 cub Fresh berries
1 cub Sugar
2 tablespoon Flour
2 tablespoon Corn starch
1 tablespoon Lemon juice
1 tablespoon Butter
=== GLAZE ===
1 Egg white
2 tablespoon Sugar
1 teaspoon Brown sugar

Preparation:

Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, and toss lightly. Set aside while making crust. Mix flour, sugar, and salt. Cut in vegetable shortening and butter till coarse. Add water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust and flute edges. Slit top of pie to vent air. Beat egg white with a tablespoon of water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees, and bake 45 minutes or until pie bubbles. Makes 1 pie.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pie"

Per serving: 4038 Calories (kcal); 209g Total Fat; (46% calories from fat); 39g Protein; 505g Carbohydrate; 279mg Cholesterol; 1264mg Sodium Food Exchanges: 17 ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 41 Fat; 16 Other Carbohydrates

Recipe by: Recipe from Rita Pooler

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Rita's Swedish Pancakes

Servings: 1 servings

Ingredients:

3 large Eggs
2 cub Milk
1 cub Flour
6 tablespoon Melted butter
1 tablespoon Sugar
½ teaspoon Vanilla
½ teaspoon Salt
Confectioners' sugar forgarnish; (optional)

Preparation:

In the bowl of a food processor, combine three eggs with ½ cup of milk.
Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add 1 cup flour. Process once again until smooth and thick, 1 to 2 minutes. Add the remaining milk, butter, sugar, vanilla, and salt.

Heat Swedish pancake pan (a special cast-iron pan with seven circular indentations) over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes.
Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve with jams or maple syrup. Garnish with confectioners' sugar.

Makes about sixty 3-inch pancakes.

Cuisine: "Swedish" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "60 pancakes"

Per serving: 1616 Calories (kcal); 100g Total Fat; (55% calories from fat); 46g Protein; 133g Carbohydrate; 814mg Cholesterol; 2176mg Sodium Food Exchanges: 6 ½ Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 1 Other Carbohydrates

Recipe by: Recipe from Rita Christiansen, Martha Stewart's Sister-in-La

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River Test Smoked Eel Salad with Baked Sweet Tomatoes, Herb

Servings: 1 servings

Ingredients:

4 large Plum tomatoes
4 teaspoon Balsamic vinegar
1 teaspoon Caster sugar
2 tablespoon Chopped mixed fresh herbs -basil; tarragon, chives
; and flat-leaf
; parsley
150 ml Mayonnaise
8 Pieces smoked eel
12 Quails eggs; soft boiled for
; 1½ minutes
2 teaspoon Freshly squeezed lemon juice
2 tablespoon Olive oil
Mixed salad leaves
Salt and freshly groundblack pepper

Preparation:

Preheat the oven to 180c/350f/Gas 4 and preheat the grill to high.

1 Halve the tomatoes lengthways, sit on a baking sheet, sprinkle over the balsamic vinegar and caster sugar and season with salt and pepper.

2 Grill the tomatoes until browned, transfer to the oven and cook for 15-20 minutes, or until tender but slightly crisp on the outside. Mix the herbs into the mayonnaise and season.

3 Cut the eels into chunks and arrange around the edge of a large plate.
Add small spoonfuls of mayonnaise and top each with a quails egg, then spoon the tomatoes around the plate.

4 Mix together the lemon juice and olive oil, season, drizzle over the salad leaves and toss to dress. Pile the salad leaves into the centre of the plate.

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Recipe by: Food & Drink

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Riviera Salad

Servings: 1 servings

Ingredients:

6 tablespoon Cooking oil
2 tablespoon Vinegar
1 teaspoon Prepared mustard
½ teaspoon Thyme
¼ teaspoon Salt
⅛ teaspoon Freshly-ground black pepper
1 Garlic clove; minced
1 pound Potatoes -; (3 medium)
½ pound Fresh green beans
1 small Red onion; thinly sliced
1 quart Bite-size lettuce pieces
1 can Spam luncheon meat - (12oz); cubed
1 can Pitted black olives - (3 ½oz); drained

Preparation:

Combine cooking oil, vinegar, mustard, thyme, salt, pepper, and garlic; mix well; reserve.

Cook unpeeled potatoes until tender; drain. Cool to room temperature; peel and cube. Cut beans into 1-inch pieces; cook until tender crisp; drain and cool to room temperature. Combine potatoes, green beans, and onion; cover and refrigerate until cold.

Before serving, place lettuce in salad bowl; top with vegetable mixture.
Place Spam in center; sprinkle olives over top. Pour on reserved dressing; toss well.

This recipe yields ?? servings.

Source: "Official Spam website at http://www.spam.com" S(Formatted for MC5): "10-12-1999 by Joe Comiskey - jcomiskey@krypto.net"

Per serving: 798 Calories (kcal); 82g Total Fat; (90% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 602mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 16 ½ Fat; 0 Other Carbohydrates

Recipe by: n/a

Converted by MM_Buster v2.0n.

Roast Achiote Citrus Chicken

Servings: 4 servings

Ingredients:

Achiote Citrus Marinade; see* Note
1 Whole Roasting chicken -(abt 3 lbs); rinsed, patteddry
1 Onion; peeled
1 Garlic head
1 Orange

Preparation:

* Note: See the "Achiote Citrus Marinade" recipe which is included in this collection.

Rub the marinade all over the chicken, inside and out. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat oven to 400 degrees. Lift the chicken from the marinade and place on a work surface. Cut the onion, head of garlic and orange in half and stuff inside the chicken's cavity. Tie the legs together and place on a rack in a roasting pan, breast side down. Roast 20 minutes, then reduce the heat to 350 degrees and roast 20 minutes longer. Turn the chicken, breast side up, and bake 40 to 50 minutes longer, basting occasionally with the pan juices, until a drumstick feels loose when jiggled and the skin is golden brown.
Remove from the oven and let sit 10 minutes before serving. Serve warm with rice and beans. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6163 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-20-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Roast Alaskan Halibut with Baby Fennel, Virgin Olive Oil And

Servings: 1 servings

Ingredients:

2 cub Fine extra virgin olive oil
4 Heads baby fennel
12 large Fresh unpeeled garlic cloves
4 Ripe Roma tomatoes
8 Portins Halibut; thick cut,
; brick-like (3 ½
; ounce)
Fleur de sel; (sea salt) andwhite
; pepper, to taste
½ ounce Butter
1 Sprig fresh tyhme
1/3 cub Fresh tiny mint leaves
1/3 cub Fresh tiny opal basil leaves
1/3 cub Fresh chervil leaves
Fleur de sel; (sea salt) andwhite
; pepper, to taste
½ bunch Dried fennel sticks

Preparation:

Begin by making the garlic and tomato confit. Place 2 cups of olive oil in a saucepan. Bring the temperature of the oil to about 225 degrees. Clean the ends of the baby fennel and be sure the fennel is clean. Place the fennel and the whole garlic cloves in the olive oil. Be sure to maintain constant temperature throughout the cooking process. Test the doneness of the fennel and the garlic with the tip of a small knife. They will both be done when they fall easily from the knife. When they are cooked through, remove them from the fat and allow them to cool. Serve the olive oil as it is now infused with the flavor of fennel and garlic. When the fennel is cool, cut it in half so you see the lengthwise cross section of the vegetable. Cut the garlic cloves in half as well so that the flesh of the garlic is exposed but remains in the skin. Set all of these items aside while you prepare the tomatoes.

Remove the core of the tomatoes and crosshatch the base of the tomatoes.
Place them in boiling water and then remove them after 15 seconds to a bowl of ice water. Peel the tomatoes and cut them in quarters through the stem end. Cut away the seeds of the tomato leaving only the petals of the tomato flesh, Line a half sheet pan with aluminum foil. Brush some of the fennel scented olive oil on the sheet pan and arrange the tomatoes on top. Drizzle a bit more of the oil over the tomatoes and sprinkle them with salt and pepper. Place the tomatoes in a 250 degree oven until they begin to shrivel just slightly, about 1½ hour. Remove the tomatoes from the oven and set them aside for service.

Now you are ready to cook the fish. Preheat the oven to 350 degrees.

Begin by brushing the fish with a bit of the infused oil, season both sides with salt and pepper. Preheat a large saute pan until it is very hot. Place a small amount of blended oil in the pan and once it begins to smoke add the fish. Cook for 3 minutes on top of the stove until the fish begins to turn brown, place the skillet in a 350 degree oven. The fish will cook in about 2 minutes depending on its thickness.

While the fish is cooking place a second saute pan on the fire and add a bit of the infused oil and the butter. As the butter begins to brown add the halved baby fennel and halved cloves of garic and tomato petals. This serves to lightly brown them and also reheat them. When they are all hot flip them and season with the fleur de sel and pepper. As the fish finishes, drizzle each plate with a bit of the infused oil and sprinkle each portion with the fleur de sel and pepper.

To begin the final assembly, remove the fish from the pan and palce 2 pieces on each of four plates. Arrange the fennel confit, garlic and the tomato around the fish. Toss the herbs with a bit of the cooled oil and a squeeze of lemon along with salt and pepper. Sprinkle the plates with the herbs to perfume the dish, Drizzle a bit of the oil, and garnish with a sprig of the fennel stick. Adjust the seasoning of the cooking liquid and spoon a bit over the dish.

Converted by MC_Buster.

Per serving: 102 Calories (kcal); 11g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0061

Converted by MM_Buster v2.0n.

Roast Baby Beetroot And Sweet Potato

Servings: 1 servings

Ingredients:

3 tablespoon Olive oil
1 tablespoon Sherry vinegar
1 tablespoon Crushed coriander seeds
Zest and juice of ½ orange
1 tablespoon Fresh thyme
1 teaspoon Brown sugar
250 g Baby beets; (whole,unpeeled)
125 g Baby onions; (peeled andwhole)
250 g Sweet potatoes
1 Red chillies; halved andseeded
(1 to 2)
Seasoning

Preparation:

Mix the oil, vinegar, coriander, orange, thyme, sugar and seasoning.

Unless very small halve the beets. toss the beets with the chilli in the oil mixture and put in shallow roasting pan.

Roast at 200C/400F for 25 minutes stirring occasionally. Add the onions and potato. Cook for a further 40 minutes. Add fresh thyme and parsley to serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Roast Baby Chicken with Lemon And Sundried Tomatoes

Servings: 1 servings

Ingredients:

1 pound Poussin/baby chicken
2 Lemons
3 tablespoon Olive oil
1 Onion; finely diced
1 Clove garlic; crushed
6 Sundried tomatoes; chopped
1 tablespoon Olive paste
50 ml Chicken stock
1 Sprig Rosemary
Tomato pur‚e
50 ml Dry white wine
1 ounce Breadcrumbs
75 g Streaky bacon; chopped
1 tablespoon Basil; shredded

Preparation:

Clean the poussin and squeeze over the lemon. Place slices into the carcass. Place the garlic and onion into a pan and sweat off in the olive oil. Remove and keep frying pan to one side.

Place the cooked garlic and onion into a bowl and add the chopped bacon, sundried tomatoes, chopped Rosemary, tomato pur‚e, breadcrumbs and basil and mix together thoroughly.

Carefully lift the skin off the poussin and push up the mixture between the skin and the breasts.

Push any remaining mix into the carcass.

Place the poussin back into the pan, drizzle with olive oil and season with salt and pepper.

Place into the oven for 20-25 minutes basting and turning occasionally.

Remove the bird once cooked and keep warm. Return the bird pan to the hob and deglaze with the white wine and chicken stock. Reduce the liquid until syrupy, squeeze the remaining lemon juice into the pan. Serve a bird on each plate and coat with the sauce.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Roast Beef And Couscous Rolls

Servings: 52 servings

Ingredients:

3 tablespoon Olive oil
½ teaspoon Salt
¾ cub Couscous
2 tablespoon Red-wine vinegar
½ cub Finely-chopped celery
1/3 cub Freshly-grated Parmesan
¼ cub Thinly-sliced scallion
3 tablespoon Fresh orange juice
3 tablespoon Minced fresh parsley leaves
Salt; to taste
Freshly-ground black pepper;to taste
1 pound Thinly-sliced rare roastbeef
1 Red bell pepper; cutlengthwise
Into ¼"-thick strips
Bibb lettuce leaves; rinsed,spun dry,
For garnish

Preparation:

In a small saucepan bring 1 cup water to a boil with 1 tablespoon of the oil and the salt, stir in the couscous, and let the mixture stand off the heat, covered, for 5 minutes. Stir in the remaining 2 tablespoons oil, the vinegar, the celery, the Parmesan, the scallion, the orange juice, the parsley and salt and black pepper to taste and let the mixture cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 roast beef slice. Arrange 1 pepper strip along each side of the log and roll up the couscous and the bell pepper in the same manner. The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled.
Line a platter with the lettuce and arrange the rolls on top. This recipe yields about 52 rolls.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8682)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net

03-31-1999

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Roast Beef And Pasta Salad

Servings: 4 Servings

Ingredients:

16 ounce Pkg. frozen vegetables and
1 Pasta in garlic sauce
½ cub Fat-free peppercorn ranch or
1 Ranch dressing
6 ounce Cooked roast beef (from deli
1 Cut into bite-size strips
6 Cherry tomatoes (optional)

Preparation:

Cook vegetable-pasta mix according to package directions; do not drain. Add salad dressing and roast beef to pasta mixture; toss to coat well. Cover and chill several hours, stirring once or twice. Garnish with halved cherry tomatoes.
Posted to MM-Recipes Digest by NJSmith <frwyprof@mediaone.net> on Sep 19, 1999

Roast Beef Fillet with Sweet Vegetables

Servings: 3 servings

Ingredients:

½ Brown onion
300 g Pumpkin flesh; about (11 oz)
300 g Sweet potatoes; about (11oz)
½ tablespoon Olive oil
¼ teaspoon Cumin seeds
½ cub Italian-style tomato sauce
250 g Peas; about (9 oz)
Salt; cayenne pepper and
; freshly ground
; black pepper
2 tablespoon Chopped parsley
450 g Beef fillet; about (almost 1Ib)
1 small Carrot; diced
½ cub Dry white wine
1 teaspoon Corn flour mixed with 1 tbspwater

Preparation:

Dice onion. Cut peeled pumpkin and sweet potatoes into approximately 1 cm (1/3 in) cubes.

Heat half the oil in a medium pan. Stir in cumin seeds and half the onion and fry for 2 minutes. Add pumpkin, sweet potatoes, tomato sauce and ½ cup water. Cover and cook until vegetables are tender. Drain cooked vegetables and reserve the juice.

Cook peas in boiling water.

Season cooked vegetables with a little salt, cayenne, black pepper and chopped parsley and stir in cooked peas. Allow to cool.

Using a small, sharp knife and starting at the smaller end of the fillet, make a little cut into the meat, but don't slit right through to the other end. This makes a long pocket. Fill this pocket with some of the vegetable preparation.

Preheat oven to 200øC / 400øF.

Brush a small, heavy roasting tray with remaining oil and on high heat carefully brown beef on all sides. Add diced onion and carrot and place in preheated oven to bake for 15 to 20 minutes. Place cooked beef on a warm serving platter, cover with foil or a lid and leave to rest.

Place roasting tray on medium heat and stir-fry onion and carrot for 1 minute. Add white wine, reserved vegetable juice and 1 cup water. Boil for 2 to 3 minutes then strain this into a small saucepan. Return to boil and stir in corn flour preparation. Season to taste.

Cut beef into 3 slices. Spoon a little sauce onto each plate and top with a slice of beef. Season with extra pepper and serve with the leftover vegetables.

Converted by MC_Buster.

Per serving: 201 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 32g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Roast Beef for Beef on Weck

Servings: 1 servings

Ingredients:

1 Beef eye round roast; (4 - 6pound)

Preparation:

Let meat stand at cool room temperature about 45 minutes before roasting.

Pre-heat oven to 450 degrees.

Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.

Add about ¼ inch water to bottom of pan and put roast in middle of oven.
Immediately reduce temperature to 350 degrees and roast meat until an instant- read thermometer inserted in center registers 120 degrees. Cooking time will vary - it will be anywhere from 10 to 20 minutes per pound - depending on size of roast. (120 degrees means rare, which is traditional for beef on week. Internal temperature of meat will rise about 5 as roast stands.

Let roast stand, loosely covered foil, 10 to 15 minutes before slicing.

Slice roast thin for sandwiches and use pan juices to moisten top of kummelwecks. You may need to stir a little water into pan, but do not thicken juices.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9383

Converted by MM_Buster v2.0n.

Roast Beef in the Clay Pot

Servings: 6 Servings

Ingredients:

5 pound Rolled roast of beef
1 teaspoon Salt
Pepper; to taste
6 small White onions; peeled
6 medium Carrots;peel/slice lengthwis
6 small New potatoes; unpeeled
6 large Mushrooms; sliced
3 tablespoon Parsley, fresh; chopped
2 Bay leaves; whole
1 teaspoon Arrowroot; approximately

Preparation:

"Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way. But one word of caution: it's going to take much less time to cook than you think.
Rely strictly on your meat thermometer. The size of both the pot and roast will make a difference. If you like your beef rare, check the thermometer after 40 minutes. You can omit the vegetables if you don't want a complete dinner."

Presoak your largest clay pot, top and bottom, in water fifteen minutes.

Trim fat from beef and rub with salt and pepper. Place beef in pot and insert meat thermometer. Add to pot all above ingredients, plus 1 teaspoon salt and dash of pepper.

Place covered pot in cold oven. Set temperature to 480 degrees. For rare beef, check meat thermometer after 40 minutes. For medium beef, check after 1 hour. For well-done beef--if you really want it that way--check after 90 minutes.

Remove pot from oven when meat thermometer is almost up to temperature.
(Don't wait until it's right on the nose or it will be overdone.) Pour liquid into saucepan, bring to boil and thicken with about ½ teaspoon arrowroot.

Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98

Roast Beef Po' Boy

Servings: 4 servings

Ingredients:

SAUCE:
¼ cub Mayonnaise
2 tablespoon Whole grain mustard
1 teaspoon White wine vinegar
2 teaspoon Capers
2 tablespoon Fresh flat-leaf parsley;finely chopped
Salt and freshly groundpepper

INGREDIENTS FOR SANDWICH:
Remoulade sauce
1 Round loaf of bread; slicedin half
; horizontally,
; inside scooped out
4 slice Swiss cheese
3 Tomatoes; thinly sliced
2 cub Iceberg lettuce; shredded
Salt and freshly groundpepper

Preparation:

How to Prepare the Sauce:

Combine all of the ingredients in a small bowl and season with salt and pepper to taste. Let sit for at least 30 minutes in a refrigerator.

How to Prepare the Sandwich:

Preheat the oven to 375 degrees F.

Spread the Remoulade sauce in the bottom half of the bread. Layer the cheese, tomatoes, beef, and lettuce over the sauce. Season the lettuce with salt and pepper, place the top of the bread over the lettuce and wrap entire sandwich in foil. Place the sandwich on a baking sheet and place another baking sheet on top with two bricks on it.

Place in the oven and bake 15 minutes. Remove from oven and cut into quarters.

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

Roast Beef Rolls

Servings: 1 servings

Ingredients:

3 cub Warm prepared mashedpotatoes
2 can Mixed vegetables; drained(15 ounces
; each)
12 Thick slices deli roastbeef; (about 2 pounds
; total)
1 Jar brown gravy; (18 ounces)

Preparation:

Preheat the oven to 375 degrees F. In a large bowl, combine the mashed potatoes and vegetables. Place 1/3 cup of the potato mixture at the narrow end of each slice of roast beef and roll up. Place the beef rolls seam side down in a large shallow roasting pan, making two rows of six. Pour the gravy over the beef rolls, cover tightly with aluminum foil, and bake for 45 to 50 minutes, or until the rolls are heated through and the gravy is bubbly.

NOTE: This is a great way to use leftover mashed potatoes (just warm them in the microwave first), but you can also use instant potatoes prepared according to the package directions.

Converted by MC_Buster.

NOTES : 4 to 6 servings

Converted by MM_Buster v2.0l.

Roast Beef Salad with Cabbage And Horseradish

Servings: 1 servings

Ingredients:

3 tablespoon Prepared white horseradish
2 tablespoon Plus 1 teaspoon balsamicvinegar
2 ¼ teaspoon Dijon Mustard
6 tablespoon Olive oil
4 cub Finely shredded red cabbage
6 ounce Thinly sliced roast beef;cut crosswise into
; strips
1 cub Coarsely grated peeledcelery root; (celeriac)
½ cub Thinly sliced red onion
½ cub Crumbled Roquefort cheese
Chopped fresh parsley

Preparation:

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.

Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and saute just until wilted, about 3 minutes. Transfer to large bowl; cool completely.

Mix roast beef, celery root, onion, cheese and dressing into cabbage.
Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.

2 main-course Servings.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 724 Calories (kcal); 81g Total Fat; (99% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Roast Beef Sandwich And Cole Slaw

Servings: 1 servings

Ingredients:

1 Baguette - French bread
¼ cub Mayonnaise
2 tablespoon Dijon mustard
1 teaspoon Horseradish
¼ cub Olive oil
2 tablespoon Butter
6 Red onions - sliced thin
1 pound Rare roast beef

COLE SLAW:
½ Red cabbage - shredded
½ Green cabbage - shredded
¼ cub Sour cream
¼ cub Miracle whip/mayonnaise
½ Lemon; juice of
3 tablespoon Poppy seeds

Preparation:

oven for 5-7 minutes to crisp. Remove and set aside. Combine the mayonnaise, mustard and horseradish. Spread mixture onto both sides of sliced baguette loaf. To caramelize the onions, heat the olive oil and butter in a large saut‚ pan. Add the onions and saut‚ over low heat until soft and sweet, about 30 minutes. Season with salt and pepper. Place the caramelized onions on the baguette and then layer the roast beef on top.
Top with other piece of baguette.

Cole Slaw:

Place both cabbage types in a large bow. Add the sour cream, Miracle Whip/mayonnaise, lemon and poppy seeds. Combine well, coating the cabbage.
Refrigerate for 30 minutes before serving.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Roast Beef Sandwiches

Servings: 1 servings

Ingredients:

VERSION 1:
2 slice Seeded rye
Thinly sliced rare roastbeef
Hellman's mayonnaise
Green leaf lettuce

VERSION 2:
2 Good white bread slices froma pullman
; loaf
Rare roast beef; sliced thin
Softened butter
Worcestershire sauce

VERSION 3:
2 Sourdough bread slices froma round loaf
Thinly sliced rare roastbeef
Creamy horseradish
Dijon mustard
Sliced swiss cheese

VERSION 4:
1 small Italian baguette; sliced inhalf
; lengthwise
Olive oil
Vinegar
Rare roast beef; thinlysliced
Sliced beef salami
Sliced tomato
Sliced provolone

Preparation:

Version 1-3: Compose the sandwich using proportions to taste.

Version 4: Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.

Yield: 1 sandwich of each version

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4880

Converted by MM_Buster v2.0l.

Roast Beef Sandwiches with Roquefort And Caramelized Shallo

Servings: 1 servings

Ingredients:

3 tablespoon Unsalted butter
12 large Shallots; (about ¾ pound),
; sliced thin
4 Kaiser rolls; (5 inches in
; diameter), halved
1 pound Thinly sliced mediumrareroast beef
6 ounce Chilled Roquefort; crumbled(about 1
; 1/3 cups)

Preparation:

In a heavy skillet melt butter over moderate heat and stir in shallots with salt and pepper to taste. Cook shallots, stirring occasionally, about 15 minutes, or until golden brown.

Preheat oven to 375 degrees.

Make sandwiches on rolls with roast beef, shallots, and Roquefort.

Bake sandwiches on a baking sheet in middle of oven until cheese is melted and sandwiches are hot, about 10 minutes.

Yield: 4 sandwiches

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9270

Converted by MM_Buster v2.0l.

Roast Beef Short Ribs with Braised Cannellini Beans

Servings: 1 servings

Ingredients:

Allow a set of 3 beef shortribs -; per person
; cleaned and trimmed butleft intact
1 Carrot
1 medium Onion
3 Sticks celery
2 Leeks
250 g Pancetta
5 Bay leaves
1 Sprig rosemary
1 Sprig thyme
1 Head garlic
½ cub Extra virgin olive oil + alittle more
; for roasting ribs
1 kg Dried cannellini beans;(soaked in plenty of
; water overnight)
Salt and pepper
1 ½ l Chicken stock
125 g Unsalted butter

Preparation:

1. Dice the carrot, onion, celery and leek into a 2cm mirepoix. Cut pancetta into 1cm dice. Finely chop the rosemary and thyme. Crush garlic and store in olive oil. Strain the beans and rinse.

2. Strain the garlic and set aside. Pour oil into a large heavy bottomed pot and heat with the butter and sweat the mirepoix, pancetta, herbs and pepper for 5-6 minutes. Add beans and top up with chicken stock (and water if needed). Cover pot and simmer until beans are al dente. Add garlic and salt to taste. Strain beans from liquid, setting both aside to cool. When cool, combine back together until needed.

4. Pre-heat oven to 250deg.C. Rub the ribs with oil, set in a roasting pan and cook in oven for about 15-20 minutes. Take out of the oven and rest in a warm spot for 15 minutes, season and serve on the warm braised cannellini beans.

NOTE: Pancetta is salty, do not over season.

Recipe by Stefano Manfredi, Bel Mondo Restaurant, 12-24 Argyle Street, The Rocks, Sydney.

Converted by MC_Buster.

Per serving: 1752 Calories (kcal); 125g Total Fat; (66% calories from fat); 82g Protein; 59g Carbohydrate; 449mg Cholesterol; 20538mg Sodium Food Exchanges: ½ Grain(Starch); 10 Lean Meat; 9 Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates

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Roast Beef Steak Sandwich

Servings: 1 servings

Ingredients:

STEAK SANDWICH:
4 Plain paninis
4 tablespoon Sour cream
4 tablespoon Saut‚ed soft onions
4 Tomatoes; (optional - useoven
; dried tomatoes)
325 g Sirloin steak with fattrimmed off
100 g Rocket leaves
4 tablespoon Apple and cranberry chutney

DRESSING:
1 Lemon
50 ml Extra virgin olive oil

Preparation:

Cook the steak to your liking and grill the panini.

To assemble the sandwiches, smear the insides of the panini with sour cream and then place the tomatoes on the base.

Slice the steak and place over the top of the tomatoes, then add dollops of apple and cranberry chutney, then the onions.

Dress the rocket with lemon and olive oil dressing and place on top. Serve.

Dressing:

Squeeze the juice of one lemon into a stainless steel bowl. Add the olive oil and whisk. Season with salt and pepper if desired.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Roast Beef Tenderloin in a Dry Rub Crust

Servings: 8 servings

Ingredients:

6 pound Beef tenderloin; trimmed,defatted,
; but left whole
⅜ cub Olive oil -divided
3 tablespoon Dry thyme
3 tablespoon Dry rosemary
2 tablespoon Finely-chopped garlic
3 tablespoon Butcher-grind black pepper
2 tablespoon Coarse salt
=== WINE SAUCE ===
1 cub Red wine
2 tablespoon Shallots
Salt; to taste
Freshly ground black pepper;to taste
1 tablespoon Fresh thyme
1 tablespoon Butter

Preparation:

Preheat the oven to 425 degrees. Place an empty, heavy-bottomed roasting pan into the oven for 10 minutes. While it is heating, combine ¼ cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry rub seasoning paste evenly over the beef tenderloin. After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet. Place in the 425 degree oven for 10 minutes. Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375 degrees and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees for medium-rare) approximately 15 to 18 minutes additional cooking time. For the wine sauce: In a saucepan, combine wine, shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter just to heat through. When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin into ½-inch slices and arrange on a platter. Spoon some wine sauce over the top. This recipe yields 8 to 10 portions.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-28-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

Roast Beef with a Cabernet And Porcini Sauce

Servings: 1 servings

Ingredients:

30 g Dried porcini mushrooms
½ cub Warm water
1 tablespoon Butter
1 tablespoon Olive oil
1 1 kilogram piece eye fillet;up to /2 - 2
1 large Carrot; chopped
3 Celery stalks; chopped
2 medium Brown onions; chopped
4 Shallots; chopped
6 Stems parsley; (stalks andleaves),
; chopped
4 tablespoon Cassis or other liqeuer
1 Bottle cabernet sauvignon
3 cub Veal stock
20 Basil leaves; finely sliced

Preparation:

Preheat the oven to 175øc and soak the porcini in the warm water. Heat the butter and olive oil until bubbling then add the eye fillet and saut‚ on all sides until deep golden and caramelised. Remove the meat from the pan and keep warm.

To the same unwashed pan, add the chopped carrots, celery, onions, shallots and parsley and saut‚ until golden and fragrant. Place the eye fillet over the vegetables, nestling the meat into the vegetables. Bake the meat and vegetables at 175øc. for 20-25 minutes (medium-rare) or until done to your liking. Remove the meat and rest for 10 minutes, keeping warm.

Return the pan with the vegetables to the stove and cook over a high heat, adding the cassis or other liqueur and the mushroom mixture and stirring well. Add the cabernet sauvignon and boil rapidly to reduce by half, about 10 minutes. Add the veal stock and continue boiling until reduced by half again, about 10 minutes. Add salt and pepper to taste. Slice the beef then serve the sauce ladled over the top, garnished with parsley. Alternatively, ladle the sauce and vegetables on the plate and top with the sliced meat and basil leaves.

Converted by MC_Buster.

Per serving: 434 Calories (kcal); 26g Total Fat; (52% calories from fat); 8g Protein; 44g Carbohydrate; 31mg Cholesterol; 3753mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

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Roast Beef with Celeriac And Potato Mash And Creamed Beetro

Servings: 1 servings

Ingredients:

1 Rib joint beef; about 5 ribswidth
4 tablespoon Olive oil
Sea salt and ground blackpepper
1 large Spanish onion; peeled andthickly
; sliced
2 small Carrots; thickly sliced
½ Robust red wine

Preparation:

Rub the surface of the joint with a little olive oil and sprinkle with salt and pepper, rubbing it well into the crevices. Place into a roasting tin on top of the onion and carrot (which act as a trivet) and pour the red wine into the bottom of the tin.

Roast the meat in a very hot oven - 230C/450F/gas 8 for 20 minutes to seal it. Then reduce the temperature to hot - 200-220C/400-425F/gas 6-7, for the rest of the cooking time. If you allow 20 minutes per 450g, this should give a rough guide.

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Converted by MM_Buster v2.0l.

Roast Beef with Glazed Onions And Worcestershire Gravy

Servings: 1 servings

Ingredients:

3 large Onions; (about 1 ½
; pounds), sliced
; thin
A; (14- to 16-ounce)
can tomatoes,
; crushed and drained
; in a sieve
1 tablespoon Vegetable oil
A tied boneless 3-pound ribroast at room
; temperature
1 tablespoon All-purpose flour
1 cub Beef broth
1 cub Water
2 tablespoon Worcestershire sauce
Fresh rosemary sprigs forgarnish

Preparation:

In a roasting pan combine well the onions, the tomatoes, the oil, and salt and pepper to taste and roast the mixture in the middle of a preheated 500F. oven for 10 minutes. Stir the mixture, put the beef, seasoned with salt and pepper, on top of it, and roast the beef and the onion mixture in the oven for 15 minutes. Reduce the temperature to 350F. and roast the beef for 12 minutes more per pound, or until a thermometer registers 135F., for medium-rare meat.

Transfer the beef to a cutting board and let it stand for 30 minutes.
Transfer three fourths of the onion mixture to a bowl and reserve it, keeping it warm, covered. To the mixture remaining in the roasting pan add the flour and cook the mixture over moderate heat, stirring, for 3 minutes.
Whisk in the broth, the water, the Worcestershire sauce, and any juices that may have accumulated on the cutting board and simmer the gravy, whisking and scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top. Just before serving, carve the beef, arrange it on a platter with the reserved onion mixture, and garnish it with the rosemary sprigs. Bring the gravy to a boil, transfer it to a gravy boat, and serve it with the beef.

Serves 6.

Gourmet December 1991

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Converted by MM_Buster v2.0l.

Roast Beef with Hassellback Potatoes And Yorkshire Pudding

Servings: 1 servings

Ingredients:

Organic beef
Fresh quartered tomatoes
1 Carrot
1 Flat cap mushroom
Shallots
Green beans
Potatoes

FOR THE GRAVY:
Vegetable stock
Quarter bottle of red wine
1 pinch Flour

FOR THE YORKSHIRE PUDDING:
4 Eggs; (one per person)
150 ml Milk; (¼ pint)
Oil
Salt
Horseradish sauce

Preparation:

Take your beef and season with salt - not pepper. Heat roasting tin on hob, add beef and seal your fillet. Add fresh quartered tomatoes, a chopped carrot, a chopped flat cap mushroom and shallots (peeled and halved). Once the meat is sealed move the vegetables under the meat and season with pepper and a couple of sprigs of thyme. Then pop the whole lot into the oven and cook for about 25 minutes per pound.

Once cooked take your tin out of the oven, remove beef onto a board to rest to tenderise.

Pop roasting tin back onto hob on a full heat, add a quarter bottle of medium red wine and a pinch of flour and boil for 8 minutes. Add half a pint of vegetable stock and bring back to the boil.

For the yorkshire pud (for 4 people): Add four eggs (one per person) and 2 ½oz of flour into a bowl and whisk until you achieve a sticky thick texture. Add ¼ pint of milk of milk slowly and a good pinch of salt.
Leave to rest while you heat your roasting tin (try to use one with individual holes for each Yorkshire), pop a drop of oil in each section and heat. Portion out your mixture into the ?holes? and you will notice that the oil seals the puddings as you pour. Finally pop in oven.

Hassellbacked Potatoes: Peel and cut in half. Make incisions down the curved side of your potato but not all the way through. Blanche them in boiling water.

Strain off, plonk in a bowl, make sure they are nice and dry and add a touch of oil, a good pinch of salt, pop onto a roasting tray and into the oven.

And finally......... slice your beef, place on the side of your plate with the vegetables of your choice and your hasselback potatoes. Strain your vegetables from your gravy. Add your gravy and then your Yorkshire Pud on the side with a little horseradish sauce.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Roast Beef with Mushroom Sauce

Servings: 4 servings

Ingredients:

2 tablespoon Butter or margarine
¾ cub Thinly sliced onion
¼ pound Fresh mushrooms; sliced
2 tablespoon All-purpose flour
¼ teaspoon Ground marjoram
¼ teaspoon Garlic salt
Salt and pepper to taste
¾ cub Beef broth
¼ cub Ketchup
8 slice Leftover cooked roast beef

Preparation:

In a skillet, melt butter over medium heat. Sauté, onion for 5 minutes. Add mushrooms and sauté, 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through. Yield: 4 servings.

Busted by Sara Horton 5/29/98

Recipe by: Taste of Home, Rev. Arthur Tiffen, Williamsfleld, Ohio

Converted by MM_Buster v2.0l.

Roast Beef with Roasted Vegetables And Mashed Sweet Potatoes

Servings: 4 servings

Ingredients:

ROAST BEEF:
5 pound Bottom round beef roast
Salt and freshly groundblack pepper
2 tablespoon Olive oil
3 Carrots; peeled and cut into
; 1" pieces
3 Red onions; cut into 1"pieces
3 small Zucchini; cut into 1" pieces
6 Cloves garlic; skin removed

MASHED POTATOES:
7 large Sweet potatoes; peeled andcut into
; 1" pieces
4 tablespoon Unsalted butter
1 ½ cub Milk
Salt and freshly groundpepper

Preparation:

How to Prepare the Roast:

1. Preheat oven to 450 degrees F.

2. Season the roast with salt and pepper. Place the roast in a medium roasting pan and cook for 20 minutes.

3. Reduce the temperature to 375 degrees F, and bake for an additional 20 minutes.

4. Toss the vegetables and garlic with the olive oil and season with salt and pepper to taste. Add the vegetables to the roasting pan, and continue cooking for 30 minutes.

5. The roast should be medium rare at this point.

How to Prepare the Potatoes:

1. Place the potatoes in a saucepan and cover with cold water, add salt and bring to a boil. Cook until soft.

2. Heat the milk and butter in a saucepan.

3. Drain the potatoes and return to the pan. Add the milk and butter, and mash with a potato masher until smooth.

4. Season with salt and pepper to taste.

NOTE: Reserve 2 cups of the mashed potatoes for the Shepard's pie, and 2 cups of the roasted vegetables for the pasta.

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

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Roast Beef Wrap

Servings: 1 servings

Ingredients:

2/3 cub Plain sour cream
2 tablespoon Drained bottled horseradish;to taste
4 Flour burrito-size tortillasor lavash; (an Armeniansoft
; bread)
1 bunch Watercress
1 pound Sliced roast beef
1 Firm apple; like GrannySmith
; or Cortland, cored
; and sliced into
; very thin wedges
4 tablespoon Crumbled blue cheese

Preparation:

Stir together sour cream and horseradish in a small bowl.

To assemble, spread a tortilla evenly with 1 heaping tablespoon of the horseradish mixture. Cover with watercress and a quarter of the roast beef, making sure the ingredients don't quite touch the edges. Spread another heaping tablespoon of the horseradish mixture over the top, followed by a quarter of the apples and 1 tablespoon of blue cheese. Roll up the tortilla. Complete the wraps with the remaining ingredients. Cut in half on the bias.

These wraps can be made a day ahead, sealed in wax paper or foil and refrigerated. Serve cold or at room temperature.

Yield: 4 wraps

Converted by MC_Buster.

Per serving: 123 Calories (kcal); 10g Total Fat; (70% calories from fat); 8g Protein; 1g Carbohydrate; 25mg Cholesterol; 485mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9339

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Roast Beef-And-Blue Cheese Sandwiches

Servings: 2 servings

Ingredients:

2 tablespoon Fat-Free Mayonnaise
1 tablespoon Dijon Mustard
¼ teaspoon Pepper
2 Hamburger Buns; Sliced
2 Romaine Lettuce Leaves
4 slice Tomato
4 slice Green Pepper
4 slice Red Onion
4 ounce Thinly Sliced Lean RoastBeef
2 tablespoon Crumbled Bleu Cheese

Preparation:

Combine mayonnaise, mustard, and pepper, and stir well; spread on cut sides of sandwich buns. Line the bottom half of each sandwich bun with a lettuce leaf; top each with tomato slices, bell pepper, onion slices, roast beef, blue cheese, and top halves of buns.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 20, 1999, converted by MM_Buster v2.0l.

Roast Beets with Trout And Cheese

Servings: 4 servings

Ingredients:

6 medium Fresh beets
¼ cub Extra virgin olive oil
2 tablespoon White wine vinegar
1 tablespoon Minced shallots
1 tablespoon Chopped fresh thyme leaves
½ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Fresh ground pepper
Red leaf lettuce leaves ORmesclun salad mix
8 ounce Smoked trout; bones and skinremoved, broken into chunks
4 ounce Goat cheese; (chvre)
¼ cub Toasted walnuts; optional

Preparation:

Heat oven to 425 degrees. Trim off beet greens, leaving ½-inch of stems.
Wash beets under cold running water. With water still clinging to the beets, wrap them individually in aluminum foil. Place in a shallow baking pan and bake for about 1 hour or until the tip of a sharp knife can be inserted easily into the center of each beet. Unwrap; let stand at room temperature until cool. Meanwhile, combine oil, vinegar, shallots, thyme, sugar, salt and pepper. Mix well with a whisk or fork. (Dressing may be made up to 1 week before serving; keep covered and refrigerated.) Peel the cooled beets and cut them into small wedges. Arrange lettuce on four serving plates. Arrange beets and trout over lettuce. Crumble the goat cheese and sprinkle over the salad. Drizzle dressing evenly over salad. Top with walnuts, if desired. Makes 4 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Chicago Tribune 9-24-97.

Recipe by: Chicago Tribune 9-24-97

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 15, 1999, converted by MM_Buster v2.0l.

Roast Breast of Chicken With Oka Cheese And Thyme Stuffing

Servings: 4 Servings

Ingredients:

CHICKEN:
4 ounce Oka cheese, cut into 4rectangles
4 Sprigs thyme, chopped
4 ( 7 oz.) boned chickenbreasts, skin on
3 tablespoon Vegetable oil
Kosher salt and freshlyground pepper

SAUCE:
2 Shallots, minced
2 cl Garlic, minced
½ cub Baco Noir wine
1 cub Chicken stock
¼ cub Unsalted butter
2 tablespoon Fine herbs or a mixture ofparsley, tarragon and chive

VEGETABLES:
8 Fingerling or new small redpotatoes, cut in halflengthwise and steamed
3 tablespoon Unsalted butter
1 tablespoon Chopped parsley
20 Stalks asparagus, steamed

Preparation:

Preheat oven to 400øF.

Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear breast, skin side down until golden, about 2 minutes.

Place skillet on bottom shelf of oven and roast for 12 minutes or until juices are clear. Remove breasts and keep warm. Discard all but 1 tablespoon fat from skillet.

Place pan on high heat; add shallot and garlic. Saute 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and herbs. Adjust seasonings.

In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.

To serve: Place potatoes in center of plates. Lay asparagus on top of potatoes. Place breast on top of asparagus. Drizzle sauce around plate.
Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontario's Wine Country.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 28, 1999

Roast Breast of Duck with Celeriac Puree, Confit Turnips, Gr

Servings: 1 servings

Ingredients:

Duck breasts
Celeriac puree

FOR CONFIT TURNIPS:
Clarified butter or duck fat

FOR THE SAUCE:
Spinach; saut‚ed in butter
Cooked beetroot; diced small
Duck bones
Mirepoix
Thyme
White wine
Grenadine
Brown chicken stock

Preparation:

Trim the wings and remove back bone of duck (add bone to sauce), roast the breasts on the bone and allow to rest.

Turnip confit: Peel the turnips, cut into wedges and shape to resemble a garlic clove, then cook slowly in clarified butter or duck fat.

Saut‚ the spinach in butter. Pur‚e the celeriac.

To make the sauce: Roast duck bones, add vegetables and thyme. Add white wine adn reduce. Add chicken stock and reduce to required consistency, pass through a sieve. Finish with Grenadine and butter. Pass into a pan containing the diced cooked beetroot.

To assemble: Put bed of spinach on a plate, celeriac puree on top, five pieces of turnips around. Sliced duck breast on top and add sauce.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Roast Breast of Goosnargh Duck with Celeriac Puree, Turnips

Servings: 1 servings

Ingredients:

1 Duck breast per person
Duck bones
Mirepoix
Thyme
White wine
Grenadine
Brown chicken stock

FOR CELERIAC PUREE:
2 small Head celeriac
200 ml Whipping cream; (½pint)
600 ml Milk; (21fl oz)
Spinach
Turnips
Clarified butter
Salt and pepper

Preparation:

Roast the duck breast, skin side down for approx 14 minutes in a hot oven.
Allow to rest for at least 10 minutes in a warm place before carving.

For the sauce: Roast the duck bones, add vegetables and thyme. Add white wine and reduce. Add chicken stock and reduce to required consistency, pass through a sieve. Finish with Grenadine and butter. Pass into a pan containing the diced cooked beetroot.

For the pur‚e: Trim the celeriac and dice. Boil in milk until cooked. Puree the celeriac in a food processor. Boil the whipping cream until thick, add the puree and season with salt and pepper.

Confit turnips: Peel turnips, cut into wedges and shape to resemble a garlic clove, then cook slowly in clarified butter or duck fat. For the spinach simply saut‚in butter.

To serve: Preheat a hot grill. Carve the duck breasts from the bone and place the duck breasts under the grill, skin side up and cook until re–heated and the skin is crisp. Slice each breast into 8 pieces and season with salt and pepper.

To assemble. Bed of spinach, celeriac pur‚e on top, five pieces of turnips around. Sliced duck breast and legs on top and add sauce.

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Roast Breast of Goosnargh Duckling with Cider Potatoes And

Servings: 1 servings

Ingredients:

Duck bones; 1 carcass per 2
; portions
1 Duck breast per person
2 Shallots
½ Carrot
1 Clove garlic
½ Stick celery
1 Sprig thyme
150 ml Sweet cider
150 ml Duck stock
3 Baby turnips

CIDER POTATOES:
1 Baking potato
75 g Butter
Salt
100 ml Sweet cider

CARAMELISED APPLES:
1 Bramley apple; cut into 8pieces
Icing sugar

Preparation:

Roast bones and vegetables until brown. Add cider and reduce by half. Add the stock and thyme. Bring to the boil and skim off the fat. Allow to simmer for at least 20 minutes, frequently skimming off the fat. Strain out the bones and vegetables, reduce the duck stock down until the required taste and consistency is reached.

Roast the breast, skin side down, for approximately 14 minutes in a hot oven. Allow to rest for at least 5 minutes before removing. Cook the 3 baby turnips until soft.

Cider potatoes: Cook all the ingredients together until potato is cooked.

Caramelised apples: Sieve the icing sugar into a hot pan and allow to caramelise to golden brown. Add the turned apples and toss until richly coloured. To serve, slice the breast and place over the potato, garnish with apple and turnips.

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Roast Brined Turkey

Servings: 12 servings

Ingredients:

2/3 cub Salt
1 gallon Water
12 pound Turkey -; (to 14 lbs)

Preparation:

Combine salt and water and stir until salt dissolves to make brine. Pour brine over turkey in pot just large enough to hold both. If turkey is completely covered, don't worry about using all of brine. Cover with foil and refrigerate 6 hours or overnight, turning 2 or 3 times to make sure turkey is totally submerged. Remove turkey from brine and pat dry with paper towels. Refrigerate, unwrapped, 6 hours or overnight. Pat turkey with paper towel so it's free of moisture, then place on its side on rack in shallow roasting pan. Roast at 450 degrees 15 minutes. Turn turkey to other side and roast another 15 minutes. Turn breast-side up and roast another 15 minutes. Reduce heat to 325 degrees and roast until meat thermometer inserted in center of thickest part of thigh registers 165 degrees, about 2 hours. Remove from oven and set aside 20 minutes before carving. Yields 10 to 12 servings.

Each of 12 servings: 394 calories; 792 mg sodium; 236 mg cholesterol; 12 grams fat; 1 gram carbohydrates; 65 grams protein; 0 fiber

Recipe Source: Los Angeles Times - 11-23-1997

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Roast Chicken Breast with Butternut, Broccoli And Pineapple

Servings: 2 servings

Ingredients:

1 Red chilli; finely chopped
2 Cloves garlic; finelychopped
2 Cm; (1 inch) ginger,
; peeled and finely
; chopped
2 tablespoon Sesame oil
1 Lime; juice of
1 tablespoon Soy sauce
1 teaspoon Tomato puree
1 tablespoon Mirin or cider vinegar
1 small Pineapple; peeled and cutinto
; quarters lengthways
2 Corn on the cobs; peeled,washed and
; dried
1 teaspoon Fish sauce
200 g Broccoli; sliced lengthways,
; keeping stalk
; attached (7oz)
3 tablespoon Olive oil
1 medium Butternut squash; peeled,seeded and
; cut into ½cm (
; ¼ inch) cubes
2 tablespoon Water
1 250 gram pac cornfed chickenbreasts
Salt and freshly groundblack pepper

Preparation:

Preheat the oven to 230 C, 450 F, Gas Mark 8.

In a food processor place the chilli, garlic, ginger, 1 tablespoon of the sesame oil, lime juice, soy sauce, tomato puree and Mirin (or cider vinegar) and process for 1-2 minutes. Leave to stand to infuse the flavours.

Toss the pineapple in the remaining sesame oil and in a roasting tin, bake in the preheated oven for 10 minutes, turning frequently to brown.

Meanwhile, heat a griddle pan or frying pan (without oil), until very hot.
Fry the sweetcorn cobs, but be careful not to burn. This will take 5-7 minutes. Remove the pan from the heat.

Roughly chop the roasted pineapple and place in the food processor with all the juices.

Standing the sweetcorn upright and with a sharp knife, slice down the cob removing the kernals. Place in the processor with the pineapple and salsa mix and pulse for 30 seconds, this should achieve a coarse textured salsa.
Turn the salsa into a bowl and season with the fish sauce.

Place the broccoli on a lightly greased baking tray, drizzle with 1 tablespoon of the olive oil and roast in the hot oven for 10-15 minutes, turning once, until crisp and crunchy. Remove from the baking tray, keep warm.

Place the butternut squash cubes onto the roasting tray and drizzle with 1 tablespoon of the olive oil, 2 tablespoons of water and season to taste.
Roast for 15-20 minutes, or until tender. Remove from the oven and set to one side, keeping warm.

Heat the griddle pan (or frying pan), without oil. Brush the chicken breasts with the remaining olive oil, season and seal both sides to colour in the hot pan, approximately 2 minutes each side. Place the breasts on a roasting tray and bake for a further 6-8 minutes in the hot oven, or until 'no pink' colour remains.

To assemble:On two warmed plates, divide the butternut equally into the middle of eachplate. Arrange the brocolli on top of the butternut and top with a chicken breast, pouring the remaining juices from the oven tray over the breasts. Place a generous spoonful of salsa on top of each breast and serve immediately.

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NOTES : The corn fed chicken (sweet), compliments the roast butternut squash (sweeter), with a delicious spicydown Mexico Waysalsa!

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Roast Chicken Breasts with Tarragon Cream Sauce

Servings: 4 servings

Ingredients:

4 Chicken breasts; with skinon
A little oil
1 tablespoon Honey
Salt and pepper

FOR THE SAUCE:
75 ml Noilly Prat or medium-drywhite wine
150 ml Chicken stock
1 Generous sprig tarragon
150 ml Creme fraiche; or doublecream
2 tablespoon Chopped fresh tarragon

Preparation:

Preheat oven to 200c/400f/Gas 6.

1 Heat a small roasting tin or flame- proof, ovenproof dish on the hob with oil to cover the base. Add the chicken skin-side down and leave until golden.

2 Season the upper side. Turn over and brush the skin side with honey.
Season with salt and pepper. Roast in the oven for 20 minutes until cooked through. Lift the chicken out onto a warm plate and keep warm while you make the sauce.

3 Pour the excess fat from the tin and put over a moderate flame. Pour in the Noilly Prat or wine and boil, scraping in the residues from the chicken.

4 Boil hard until reduced to no more than 1-2 tbsp. Add the stock and a sprig of tarragon. Boil hard until reduced by one third. Stir in the cream or creme fraiche and boil until reduced to a light coating consistency.

5 Remove the tarragon sprig and stir in the chopped tarragon. Season to taste. Slice each chicken breast and fan out on individual plates. Spoon some sauce over and serve the rest in a small jug.

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Recipe by: Sophie Grigson

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Roast Chicken Salad

Servings: 1 servings

Ingredients:

1 1/3 cub Cooked boneless chicken; cutinto ¾-inch
; pieces
1 tablespoon Lime juice
Salt and pepper
Dry mustard; pinch
2 tablespoon Chopped red onion
¼ cub Diced celery
1 tablespoon Mango chutney
¼ cub Mayonnaise
¼ cub Toasted; chopped pecans
1 tablespoon Parsley; chopped
2 Leaves bib lettuce

Preparation:

Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish.

Add remaining ingredients. Mound in lettuce leaves.

Yield: 1 serving.

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Recipe by: COOKING LIVE SHOW #CL9271

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Roast Chicken Wings with Black Bean Sauce

Servings: 1 servings

Ingredients:

960 g Chicken wings
1 tablespoon Black bean sauce
1 tablespoon Light soy sauce
1 teaspoon Sugar
3 Garlic cloves; finelychopped
4 small Fresh red or green chillies;finely chopped
½ teaspoon Ground white pepper

Preparation:

Remove the final fingertip of the wings and the arm bone (the one closest to the body). In a roasting dish, mix all the ingredients, ensuring that the chicken wings are well coated. Leave to marinate for at least 1 hour.
Preheat the oven to 180C/350F/gas 4.

Arrange the wings on to the boned bases with the bone in the centre as below. Roast the chicken wings for about 30 minutes.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Chicken with Barbecue Sauce

Servings: 4 servings

Ingredients:

2 Whole chickens

FOR THE MARINADE:
2 tablespoon Lime juice; (30 ml)
Salt to taste
1 tablespoon Orange juice; (15 ml)
1 teaspoon White pepper powder; (5 g)
3 tablespoon Oil; (15 ml)

FOR THE BARBECUE SAUCE:
2 tablespoon Butter; (30 g)
¼ cub Mirepoix; (carrot, onion,
; leeks chopped fine)
2 Bay leaves
1 teaspoon Black peppercorns; (5 g)
200 g Tomatoes; chopped fine
1 tablespoon Garlic; (15 g)
Chopped fine
Salt to taste
1 teaspoon Peppercorns; (5 g)
¼ cub Cream; (60 ml)

Preparation:

CUT the chicken with skin into two pieces each (to separate the leg piece and breast piece). Mix all the marinade ingredients and apply to the chicken. Keep aside for 30 minutes.

To prepare the barbecue sauce: Heat butter in a sauce pan and saute the mirepoix, bay leaves, peppercorns and chopped tomatoes lightly. Add enough stock or water and cook till the tomato is fully mashed. Strain the mixture. Heat butter in a pan. Saute garlic and tomato puree. Add seasoning and finish with cream. Roast the chicken in a microwave oven till done.

Serve the hot roasted chicken on the hot sizzler tawa, with the sauce poured over, along with grilled potato, tomato and cabbage rolls.

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NOTES : Chicken with the tang of fruit juice

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Roast Chicken with Black Olives

Servings: 1 servings

Ingredients:

6 Garlic cloves; minced
2 teaspoon Rubbed or ground dried sage
1 teaspoon Pepper
1 Chicken; (3 ½-pound)
1 tablespoon Olive oil
½ cub Italian black olives curedin brine
½ cub Dry white wine

Preparation:

Preheat oven to 400F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325F. Add olives to pan.
Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter.
Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.

Serves 2 to 4.

Bon Appetit March 1990

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Roast Chicken with Blue Buffalo Mozzarella And Herb Stuffing

Servings: 1 servings

Ingredients:

1 Chicken; (1 ½ - 2 kg)
I lemon; chopped
1 Onion; chopped
1 Sprig fresh rosemary
100 g Blue buffalo mozzarella orother soft and; (4oz)
; creamy blue cheese
50 g Mixed herbs - basil; chives,parsley or
; your own choice
; (2oz)
Olive oil
Crystal salt
Freshly ground black pepper

Preparation:

Stuff the chicken with two thirds of the chopped lemon and onion and push the sprig of rosemary into the cavity as well.

Mix together with cheese and chopped herbs and season with pepper.

Separate the chicken skin from the flesh with your forefinger taking care not to tear the skin. Spread the cheese mixture on the chicken under its skin.

Put the remaining onion and lemon in the bottom of the roasting pan and place the chicken on it. Put three tbsp of water into the pan around the chicken. Pour the olive oil over the chicken and season well with crystal salt.

Roast the chicken in a preheated 180øC/350øF/gas mark 4 oven for 1 ½-2 hours or until it is golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer.

Serve with fresh vegetables and the pan juices.

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Per serving: 3258 Calories (kcal); 234g Total Fat; (66% calories from fat); 259g Protein; 11g Carbohydrate; 1358mg Cholesterol; 1045mg Sodium Food Exchanges: 0 Grain(Starch); 36 Lean Meat; 1 ½ Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Posted to MM-Recipes Digest by "Alan Hewitt" <alan@atoc.demon.co.uk> on Nov 25, 1999

Roast Chicken with Garlic Tomatoes With an Asparagus And Tom

Servings: 1 servings

Ingredients:

1 1.3 kg; (3lb) chicken
2 Beefsteak tomatoes
1 Clove garlic
1 Chopped shallot
30 g Butter; (1oz)
1 tablespoon Chopped parsley
Salt and pepper
Oil

FOR THE SALAD:
8 Plum tomatoes
16 Sticks cooked asparagus
1 bunch Basil
6 tablespoon Olive oil
2 tablespoon White wine vinegar
Salt and pepper

Preparation:

Pre-heat the oven to 190øC/375øF/gas mark 5

Melt the butter, sweat off the chopped shallot and garlic, do not colour.
Skin and deseed the beefsteak tomatoes and chop finely. Add to shallots and garlic. Season and cook out. Cool.

Take the wishbone out of the chicken then release the breast skin very carefully. Carefully put the tomato and seasoning under the skin and coat the breasts. Replace the skin and tie up the chicken to roast. Roast in the hot oven until the juices run clear, and then leave to cool.

Cut the plum tomatoes into 6. Mix the oil, vinegar and salt and pepper and then add to the tomatoes. Cut the asparagus into 3 ½cm (1 ½ inch) pieces and mix with the tomatoes. Add the basil and then pile onto a dish.
Carve the chicken into 8 pieces and lay on top of the salad. Serve.

Converted by MC_Buster.

Per serving: 1755 Calories (kcal); 116g Total Fat; (52% calories from fat); 80g Protein; 152g Carbohydrate; 66mg Cholesterol; 615mg Sodium Food Exchanges: ½ Grain(Starch); 3 Lean Meat; 27 ½ Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates

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Roast Chicken with Ginger And Lime Sauce

Servings: 1 servings

Ingredients:

2 large Portions of corn-fed chicken
3 tablespoon Olive oil
Salt

SAUCE:
1 medium Carrot
1 Stick celery
1 Clove garlic
1 small Onion
1 Sprig thyme
1 tablespoon Tomato puree
½ cub Beef stock
1 small Knob of butter
½ teaspoon Finely chopped root ginger
1 tablespoon Freshly squeezed lime
1 pint Water

Preparation:

Brush the chicken with the olive oil, sprinkle with salt and roast in a medium oven for 20 minutes.

The sauce:

Roughly chop the carrot, celery and onion and lightly fry in the remaining oil, adding the crushed clove of garlic, tomato puree, beef stock and sprig of thyme, while stirring the mixture.

Cover with water and allow to boil for approx half an hour. Strain the mixture into another pan and bring that to the boil, stirring in the knob of butter.

Finally, stir in the ginger and lime and serve immediately with vegetables of your choice.

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Converted by MM_Buster v2.0l.

Roast Chicken with Lemon And Ginger

Servings: 4 servings

Ingredients:

2 Lemons
12 piece root
; ginger, peeled
2 teaspoon Sea salt
1 medium Organic chicken
1 teaspoon Cornflour

Preparation:

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Grate the lemons finely and place the zest into a bowl.

Grate the root ginger and place half into the bowl with the lemon zest. Add 2 teaspoons of salt to this mixture.

Rub the chicken skin with the mixture. Place the chicken into a roasting tray and place the tray into the preheated oven and cook the chicken according to the pack instructions.

Remove the chicken from the oven drain the meat juices from the tray into a small saucepan. Carve the chicken and keep it warm whilst making the sauce.
Place the saucepan onto a moderate heat.

Mix the cornflour with 3 tablespoons of water, squeeze the juice from the remaining root ginger into the cornflour and then add 2 teaspoons of lemon juice. Pour this mixture into the saucepan and stir until the mixture thickens. Serve with the roast chicken.

Converted by MC_Buster.

NOTES : Organic roast dinner with a difference, great served with crispy roast potatoes.

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Roast Chicken with Lemon And Rosemary

Servings: 3 servings

Ingredients:

2 small Onions
2 Sprigs fresh rosemary
2 small Lemons
1 tablespoon Rice-wine vinegar
2 tablespoon Dijon mustard
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
1 Whole chicken -; (3 to 3 ½lbs)
Vegetable-oil cooking spray

Preparation:

Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop; reserve the sprigs. Grate the zest from 1 lemon. In a small glass or ceramic bowl, combine the sliced onion, chopped rosemary leaves, lemon zest, vinegar, mustard, juice from the zested lemon, salt, and pepper. Mix well, and set mixture aside.

Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves. Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary "skewer" in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight.

Prepare a charcoal or gas grill, arranging the coals for indirect cooking.
Lightly coat the grilling rack with cooking spray. The coals should be moderately-hot. Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh, 1 hour 30 minutes to 1 hour 45 minutes; turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium.

Let the chicken sit 10 minutes. Remove the onion and lemon from cavity.
Carve; serve.

Serves 3 to 4.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 45 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 839mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Leon and Evan Lobel

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Roast Chicken with Lemons

Servings: 1 servings

Ingredients:

A; (3- to 4-pound)
; chicken
Salt
Black pepper; ground freshfrom
; the mill
2 Rather small lemons

Preparation:

1. Preheat oven to 350 degrees.

2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven.
After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.

8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices.
The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

Converted by MC_Buster.

NOTES : from Essentials of Classic Italian Cooking by Marcella Hazan

Recipe by: Good Morning America

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Roast Chicken with Mashed-Potato Stuffing And Root Vegetabl

Servings: 1 servings

Ingredients:

FOR MASHED-POTATO STUFFING:
3 pound Russet; (baking) potatoes
; (about 6 large)
1 Garlic head; separated into
cloves and peeled
; (about 14 cloves)
1 Bay leaf
½ cub Milk
3 tablespoon Unsalted butter; softened
1 tablespoon Fresh thyme leaves
A; (5-pound) whole
; chicken, giblets
; reserved for
; another use
2 tablespoon Unsalted butter; softened
12 Shallots; peeled
2 Garlic heads; outer skins
; discarded and heads
; intact
1 tablespoon Vegetable oil
6 Thin carrots; (about 1pound),
; peeled and cut into
; 1-inch pieces
2 small Turnips; (about 1 pound),
; peeled and each cut
; into 8 wedges
6 Thin parsnips; (about 1pound),
; peeled and cut into
; 2-inch pieces
1 small Celery root; (about ¾pound),
; peeled and cut into
; 8 wedges
8 Fresh thyme sprigs
Chopped fresh parsley leavesfor garnish

Preparation:

Make mashed-potato stuffing:

Peel potatoes and cut into ½-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds.
Remove pan from heat and discard bay leaf. Add milk, butter, and thyme.
Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.

Preheat oven to 450F.

Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.

Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.

Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

Serves 6.

Gourmet February 1994

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Roast Chicken with Mustard Vinaigrette

Servings: 1 servings

Ingredients:

FOR CHICKEN:
1 Roasting chicken; (6- to7-pound)
1 large Shallot
2 Fresh rosemary sprigs
2 Fresh sage sprigs
1 cub Mustard Vinaigrette
1 tablespoon Chopped fresh rosemary
1 tablespoon Chopped fresh sage
Fresh rosemary and sagesprigs
Mustard Vinaigrette

Preparation:

To make chicken:

Preheat oven to 450F. Pat chicken dry. Season cavity with salt and pepper.
Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

Roast chicken 20 minutes. Reduce oven temperature to 375F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes.
Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)

Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Serves 4.

Bon Appetit May 1994

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Roast Chicken with Olives And Potatoes

Servings: 1 servings

Ingredients:

1 7 pound roasting chicken
6 tablespoon Olive paste; (olivada)
2 Bay leaves
Olive oil
4 tablespoon Fresh thyme leaves
4 medium Russet potatoes; peeled, cutinto 1
; ½-inch pieces
2 tablespoon Olive oil
½ cub Kalamata olives
Fresh thyme leaves

Preparation:

Preheat oven to 450F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape.
Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.

Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.

Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease.
Serve chicken, passing pan juices separately.

Serves 4.

Bon Appetit March 1991

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Roast Chicken with Orange & Rosemary Stuffing & Creamy Gr

Servings: 8 servings

Ingredients:

STUFFING:
2 tablespoon Butter
1 Onion; finely chopped
2 ½ cub Cooked long grain rice;approximately (cook
cup raw rice)
1 package MAGGI Orange & RosemaryGravy Mix
1 Egg; beaten
¼ cub Pinenuts
¼ cub Chopped parsley
1 teaspoon MAGGI Chicken Stock Powder
Freshly ground black pepper

CHICKEN:
1 No 20; (1.8kg) chicken
1 tablespoon Butter; melted (optional)
2 package MAGGI Rich Gravy Mix forLight Meat
1 ½ cub Water
5 tablespoon Cream; (5 to 6)

Preparation:

Stuffing:

Heat the butter in a saucepan.

Add the onion and cook until soft.

Remove from the heat and cool.

Stir in the remaining stuffing ingredients.

Cover and refrigerate if not using immediately.

When ready to cook, stuff the chicken, then skewer or sew up the cavity.

Chicken:

Place on a rack in a roasting pan.

If wished, brush the chicken with melted butter.

Roast in a preheated oven, 170 C, for approximately 2 hours or until the chicken is cooked. (Keep chicken warm while preparing the gravy).

Drain all the fat from the pan.

Combine the gravy mix and water. Add to the pan.

Bring to the boil, stirring constantly, then simmer over a low heat for 3 minutes. Stir occasionally.

Stir in the cream and serve with the chicken.

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Roast Chicken with Parsley And Mustard

Servings: 4 servings

Ingredients:

1 Whole chicken -; (3 ½ lbs)
=== STUFFING ===
3 slice Whole-grain bread; cut intochunks
3 tablespoon Extra-virgin olive oil; to 4
6 Garlic cloves; peeled,chopped
2 tablespoon Dijon mustard
2 Dozen unsalted wholepistachio nuts; roasted
=== DRESSING ===
Juice of 1 lemon
½ teaspoon Cayenne pepper
2 tablespoon Dijon mustard
1 tablespoon Dried parsley
1 teaspoon Salt
5 tablespoon Extra-virgin olive oil

Preparation:

Heat oven to 350 degrees. Wash chicken under cold running water; pat dry with paper towels; place on a rack in an 11- by 14-inch roasting pan.

In a large mixing bowl, make stuffing by combining bread, 2 tablespoons olive oil, garlic, mustard, and pistachios; toss well with your hands.
Loosely stuff chicken, and return it, untrussed to roasting pan.

Stir lemon juice, cayenne pepper, mustard, parsley flakes, and salt together in a small bowl. Pour the mixture over chicken, breast-side up, and drizzle with 2 tablespoons olive oil. Roast breast-side up for 70 to 80 minutes; after 45 minutes, baste with the remaining 1 tablespoon oil. Allow the chicken to rest for 15 minutes before serving.

Makes 4 servings.

Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 336 Calories (kcal); 29g Total Fat; (75% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 889mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Ismail Merchant

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Roast Chicken with Rosemary And Thyme (Fischer)

Servings: 6 servings

Ingredients:

2 ½ pound Skinless chicken; defattedand wing tips and tailremoved
2 tablespoon Spice mixture; such as Mrs.Dash or Spike, or othercolorful herb or spicemixture
2 Sprigs fresh rosemary
1 Sprig fresh thyme

Preparation:

Sprinkle the chicken inside and out with the spice mixture. Place the rosemary and thyme inside the chicken. Place the chicken in an oven bag, tie, and, using a knife, cut a slit into the top. Place the bag in a microwave-safe casserole and cook at high for 12 to 16 minutes (or bake in a preheated 350 degree F. oven for 25 minutes), turning once after 7 minutes carefully. If any part of the chicken is pink, return (covered) to the microwave oven for 4 or 5 minutes, or the oven for 10 minutes. Remove the chicken from the bag, discard the herbs, and serve hot.

PER SERVING: Saturated Fat: 2 gm Total Fat: 6 gm Cholesterol: 90 mg Sodium:
83 mg Calories: 179

ALTERNATIVE with GRAVY TRICK --

1) microwave the chicken in a bag: 12 to 18 mins, rotating once after 7 mins).

2) Remove the hcicken from the bag. optional: brown chicken in the oven while you prepare gravy.

3) Carefully, hold the bag upright over a cantilevered measuring cup (with the spout nearest the bottom of the cup for defatting). Snip the end of the bag and drain into the cup.

4) Transfer liquid only to a pan and make gravy as you wish.

SOURCE: Lowfat Cooking for Dummies, by Lynn Fischer (Morrow 1997)

NOTES : Serves: 6 This incredibly simple dish tastes so good, takes so little time, and looks so enticing that I use it in television demonstrations, in my cooking classes, and whenever I want a quick meal for myself or friends. You must use an oven bag to ensure a juicy outcome. The fresh herbs are aromatic and the spice mixture gives the bird a speckly look while adding incredible flavor.

Recipe by: Lynn Fischer, Healthy Indulgences (1995)

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 30, 1999, converted by MM_Buster v2.0l.

Roast Chicken with Tarragon Mushroom Jus

Servings: 4 servings

Ingredients:

1 Fresh Tegel Chicken
1 tablespoon Melted butter
1 tablespoon First Choice flour
1 Onion; finely chopped
1 cub Mushrooms; sliced
1 teaspoon Fresh parsley; chopped
1 teaspoon Fresh tarragon; chopped
375 ml Campbell's chicken stock
1 tablespoon Leggo's tomato paste
1 tablespoon Cornflour
3 tablespoon Cold water
Salt and black pepper

Preparation:

Pre-heat the oven to 180 C.

Remove the chicken from the bag, rinse in cold water and pat dry.

Place into a roasting dish, brush with melted butter and sprinkle with flour.

Place into oven for 30 minutes per 500g or until cooked through (check no pink juices - pierce between the leg and thigh joint).

Remove from roasting dish and allow to stand for 5 minutes before carving.

Meanwhile, remove surplus oil from the juices. Place the pan onto a hot element, add the onions and cook for 1-2 minutes.

Add the mushrooms, parsley, tarragon, stock and paste. Mix well and heat.

Blend the cornflour and water together, mix well into the liquids to create a delicious mushroom jus.

Carve the chicken and serve a little jus over the top.

Serve with roasted and steamed seasonal vegetables.

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Roast Chicken with Vegetables

Servings: 4 servings

Ingredients:

8 Carrots
2 Onions
8 small White or red boilingpotatoes; (abt 1 ½" india)
3 teaspoon Salt
1 ½ teaspoon Black pepper
4 Sprigs Fresh rosemary
(or 1 tbspn dried rosemary)
1 Whole Chicken; (3 to 4 lbs)

Preparation:

Preheat oven to 425 degrees. Peel carrots and cut crosswise into 1 ½-inch-long pieces. Cut thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter carrots, onions and potatoes on bottom of 13- by 9-inch baking or roasting pan. Sprinkle 1 ½ teaspoons salt and 1 teaspoon pepper over vegetables, and lay 2 sprigs rosemary on top. If using dried rosemary, put 1 tablespoon in palm of your hand and crumble over vegetables. Giblets, which consist of the liver, gizzard, heart and neck, are usually in a package inside the cavity of the chicken, between legs. Be sure to remove giblets before roasting; they may be discarded or refrigerated for another use later. If there is a pale-yellow chunk of fat on either side of cavity, pull or cut off and discard. Hold chicken under cold running water and rinse inside and out.
Shake off excess water and pat dry with paper towels. Sprinkle remaining 1 ½ teaspoons salt and ½ teaspoon pepper over outside of chicken, rubbing all over skin. Set chicken, breast-side facing up, on top of some of the vegetables, with remaining vegetables surrounding bird. Insert dial-type (not instant-read) thermometer into thickest part of breast, taking care that rod of thermometer does not touch any bones. Put chicken in center of oven, set timer for 30 minutes and roast. When timer rings, remove pan from oven and, using large spoon, turn over vegetables that surround chicken.
Don't bother with vegetables under chicken. Return pan to oven and set timer for 30 more minutes. Take chicken out of oven again to check for doneness. Insert tip of small paring knife into meat where thigh attaches to body. If juices that run out are pink, chicken needs to continue cooking another 10 to 15 minutes. If juices are clear, chicken is done. Meat thermometer should show temperature of 170 to 180 degrees when done. Tent chicken with foil and set aside to rest 10 minutes. Carve chicken. Scoop vegetables out of roasting pan and transfer to serving platter. Remove fat from pan juices. Arrange cut chicken pieces on top of vegetables, spoon some pan juices over chicken and vegetables, scatter remaining rosemary sprigs on top, and bring dish to table for serving. Yields 4 servings.

Each serving: 620 calories; 1,970 mg sodium; 152 mg cholesterol; 31 grams fat; 42 grams carbohydrates; 42 grams protein; 2.62 grams fiber

Recipe Source: Los Angeles Times - 04-21-1999 From Marion Cunningham

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Roast Chicken with Vegetables

Servings: 1 servings

Ingredients:

8 tablespoon Butter; softened (1 stick)
1 teaspoon Dijon mustard
2 Cloves garlic; minced
1 tablespoon Lemon juice
Grated zest of 1 lemon
½ teaspoon Chopped fresh rosemary
⅛ teaspoon Salt
¼ teaspoon Freshly ground pepper
2 Broiler chickens; 3 to 3½-pounds
; each, cut into
; quarters
2 large Spanish onions; thinlysliced
3 small Carrots; peeled and cut into
; ½-inch dice
1 large Turnip; peeled and cut into
; ½-inch dice

Preparation:

Preheat the oven to 400 degrees. Using a wooden spoon, combine the butter, mustard, half the garlic, the lemon juice, zest, rosemary, salt, and pepper in the mixing bowl until well blended. Loosen the chicken skin by lifting it gently from the flesh with your fingers. The skin will lift quite easily. Reserving 2 tablespoons, spread the herbed butter under the skin.
Lightly spread the remaining butter over the chicken pieces. Put the onions, carrots, turnip, and the rest of the garlic into the roasting pan.
Place the chicken on the bed of vegetables. Roast for 40 to 45 minutes, until the chicken is golden brown and cooked through.

Serve 2 pieces of chicken with roasted vegetables per person.

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Per serving: 5611 Calories (kcal); 408g Total Fat; (66% calories from fat); 399g Protein; 64g Carbohydrate; 1759mg Cholesterol; 2924mg Sodium Food Exchanges: 0 Grain(Starch); 53 Lean Meat; 11 Vegetable; 0 Fruit; 52 ½ Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW#INE269

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Roast Chicken with Vegetables

Servings: 4 servings

Ingredients:

1 Free range chicken; (1.5kg/3.5 lbs)
3 Sprigs fresh thyme
200 g Carrots; (8oz)
100 g Shallots; (4oz)
200 g Potatoes; (12oz)
Olive oil
Salt & freshly ground blackpepper

Preparation:

Peel the potatoes and cut into regularly sized small to medium pieces.
Scrape the carrots and cut into thick slices. Peel the shallots.

Season the chicken with salt and pepper and in a cast iron casserole dish, brown the chicken in a little olive oil. Once it is lightly browned all over, put into a hot oven 220øC/425øF/gas mark 7 for 20 minutes.

Blanch the potatoes in boiling salted water for 5 minutes, then drain.
Saute the carrots and shallots in a little olive oil to lightly brown.

Remove the chicken from the casserole dish and put the potatoes and vegetables into the bottom with a little more olive oil. Place the chicken on top and roast for another 20-30 minutes or until the chicken is cooked through. You can test to see whether the chicken is cooked by inserting a skewer into the thigh to see if the juices run clear.

Carve the chicken and serve with the pan juices, surrounded by the roasted vegetables.

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Per serving: 77 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges:
½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Roast Chicken with Watercress

Servings: 1 servings

Ingredients:

1 Onion; sliced
6 Garlic cloves; sliced
1 Chicken; (4-pound)
1 large Bunc watercress; trimmed,chopped
¼ cub Unsalted butter; roomtemperature
; (½ stick)
1 large Bunc watercress; trimmed

Preparation:

Preheat oven to 350F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.

Serves 4.

Bon Appetit May 1993

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Roast Chump of Lamb on Braised Beans with Sweet Garlic

Servings: 1 servings

Ingredients:

2 Chumps of lamb about450-550g each
2 Sprigs fresh Rosemary
Salt and freshly groundblack pepper

TRIVET OF VEGETABLES:
1 Onion
1 Carrot
1 Leek
1 Stick celery
15 g Butter
1 Bay leaf
(all washed with the skinsleft on and
; chopped)
Lamb stock or ½ bottlelight red wine
***BRAISED BEANS WITH SWEETGARLIC
; CLOVES***
½ package Dried butter beans
3 Bulbs garlic
½ pint Milk
Flesh from 2 beefsteaktomatoes; skin and seeds
; removed
1 Sprig Rosemary
8 ounce Fine French beans
8 ounce New seasons butter beans;podded
¼ pint Lamb stock

Preparation:

Stud the lamb with the Rosemary. Season. Heat a cast pan and sear the lamb on all sides. Remove. Melt the butter and brown the vegetables. Season. Add the wine or stock and bay leaf.

Pour the vegetables and stock into a roasting tin or dish and sit the chumps on top (using the vegetables as a trivet). Roast in a hot oven for approximately 25-30 minutes and then rest in a warm place for a further 10 minutes. This should give you pink lamb.

Make a sauce with the browned vegetable and cooking liquor.

Braised beans with sweet garlic cloves:

Cook the dried butter beans according to the instructions on the packet.
Leave somewhat undercooked at this stage. Cool. Remove the skins - a tedious but simple job.

Take the whole cloves from the bulbs of garlic. You will need about 16 cloves in all. Blanch them in milk 3 times. (Cover them with milk and bring to the boil. Remove. Discard the milk. Repeat twice more but save the last garlic milk to add to the bean casserole). Dice the tomato flesh. Pod the fresh butter beans. Top and tail the French beans.Take care that they are all just cooked but not mushy. Do not stir but shake the pan. The fresh beans should be bright. Add the tomato, blanched garlic and the garlic milk. Remove the Rosemary. Taste and adjust seasoning if necessary.

Serve sliced on a bed of the braised beans.

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Roast Chump of Lamb with Parsley And Caper Sauce

Servings: 2 servings

Ingredients:

2 Waitrose Farmhouse LambBoneless Roasting
; Chumps
1 425 millilit cream milk;(¾ pint)
25 g Plain flour; (1oz)
15 g Butter; (½oz)
Salt & pepper
15 ml Capers in vinegar; (1tbsp)
15 ml Parsley; chopped (1tbsp)

Preparation:

Place the chumps on a rack in a roasting tin in a preheated oven at 180øC, 350øF, gas mark 4, for 50 minutes (pink) or 1 hour (well done). Rest the meat for 5 minutes before serving.

Melt the butter in a small pan, stir in the flour and cook, stirring, for one minute. Remove from the heat and gradually add the milk. Return to the heat and gently bring to the boil, stirring until thickened. Season.

Stir in the capers and parsley, check the seasoning and serve with the lamb as soon as it is ready.

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NOTES : Roast chump is a lean and flavoursome cut, all the more succulent if rested for 5 minutes after roasting. The piquant sauce goes well with the lamb´s natural sweetness and it is easy to make following the quick white sauce method

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Roast Cod Fillets with Tomatoes, Basil And Olive Oil

Servings: 4 servings

Ingredients:

2 tablespoon Fine polenta flour
2 tablespoon Plain flour
Salt and freshly groundblack pepper
4 175 g pieces cod fillet withskin; (175 to 200)
; on
2 tablespoon Vegetable oil

TOMATO AND BASIL SALSA:
4 large Plum tomatoes; skinned andseeded,
; up to 6
1 Red onion; peeled
1 Garlic clove; peeled andcrushed
Grated zest and juice of 1lime
125 ml Olive oil
20 Fresh basil leaves; torninto small
; pieces

Preparation:

Preheat the oven to 240C/475/gas 9. Mix the polenta flour and plain flour on a large plate and season with salt and freshly ground black pepper. Coat the pieces of fish all over with the flour mixture, shaking off the excess.

Heat the vegetable oil in an ovenproof frying pan. Add the fish and cook for 30 seconds on each side to sear. Transfer the pan to the oven and roast the fish for 7-9 minutes until just cooked.

Meanwhile, make the salsa. Finely dice the tomatoes and onion and place in a bowl. Stir in the garlic, lime zest, lime juice and oil and season with salt and freshly ground black pepper. Transfer the fish to warmed serving plates. Mix the basil leaves into the salsa, then spoon over the fish to serve.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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Roast Cod in Interesting Cabbage

Servings: 2 servings

Ingredients:

2 6 ounce cod fillets
1 Onion; peeled and sliced
1 Garlic clove; peeled andchopped
2 ounce Smoked salmon; cut intoslices
2 ounce Panchetta; rinded or streaky
; smoked bacon
½ Head cabbage; thinly sliced
2 ounce Butter

GREMOLATA:
1 Shallot; finely diced
2 tablespoon Parsley; freshly chopped
½ Red chilli; seeded andfinely
; diced
½ teaspoon Grated lemon rind
½ Clove garlic; peeled andchopped

Preparation:

BBQSeason the flour with salt and freshly ground pepper , then dip the fish into the seasoned flour. Heat a frying pan and add the butter, when sizzling add the cod, with the skin side faced down, and cook for 8-10 minutes. Turn the cod over to cook the upper side, both sides should be golden brown when cooked.

In a separate pan add another knob of butter and cook the panchetta or the bacon and the garlic. Cook for 1 minute then add the onion and cook for 4-5 minutes until the onions soften.

Cook the cabbage in a pan of boiling water, drain it after 5 minutes and return the cabbage to the heated pan, to evaporate any excess moisture. Add the cabbage to the heated pan, with the panchetta mixture and cook for 1 minute. Add the smoked salmon to this and cook it until it is opaque pink.

Mix all the gremolata ingredients together in a bowl. To serve, place the cabbage mixture onto a warmed serving plate and top with the cod and a little of fish juices. Garnish with a little gremolata.

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Roast Cod with Anchovy And Garlic

Servings: 4 servings

Ingredients:

175 ml Extra virgin olive oil; (6floz)
4 Cloves garlic; crushed witha
; little salt
1 kg Cod fillet; cut into 5cmcubes
; (2 ¼lbs)
4 tablespoon Chopped parsley
1 tablespoon Chopped capers
1 tablespoon Chopped anchovies
2 Fresh green chillies; finelychopped
1 tablespoon Lemon juice
Salt and freshly groundblack pepper

Preparation:

Heat the oil in a deep frying pan and add the garlic and cook over a moderate heat for 5 minutes, or until it begins to colour.

Add the pieces of cod with half the parsley, capers, anchovies and chillies and continue to cook until the oil begins to boil. Reduce the heat to low and begin to swirl the pan so the pieces of fish move around in the sauce.
This allows the fish to release its gelatine and the oil begins to emulsify forming a sauce, cook for 6 minutes.

Finally add the remaining parsley and season with lemon juice, salt and black pepper according to taste.

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Roast Cod with Carrot Juice, Coriander And Pan Fried Beans

Servings: 2 servings

Ingredients:

2 8 ounce centre cut cod fillets
Chinese greens
2 ounce Flaked almonds
2 Cloves garlic; sliced
Flour for dusting cod
1 pint Carrot juice
½ tablespoon Lime juice
½ teaspoon Grated lime rind
½ teaspoon Orange rind
Three quarters inch ginger;peeled and sliced
Seasoning
1 tablespoon Chopped coriander
½ pint Fish stock

Preparation:

Place the carrot juice in a pan and heat. Add the lime rind, orange rind, lemongrass, ginger, garlic and chilli. Simmer until reduced by half.

Dust the cod with the flour, salt and pepper. Fry the cod, skin sides down, in butter until crispy. Turn and fry the other side for half a minute. Put on a baking tray and into the oven for 8 minutes. Cut Chinese greens.
Dribble olive oil into a wok. Add garlic cloves and fish stock then the greens. Cook for 2 minutes.

Strain the carrot stock, add the flaked almonds, salt, pepper and butter.
Remove greens and almonds from wok. Pour carrot sauce all around. Remove cod from oven and place on top. Sprinkle with chopped coriander to decorate.

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Roast Cod with Herb Crust And Grilled Vegetables

Servings: 1 servings

Ingredients:

Fennel
Red onions
Leeks
Aubergine
Olive oil
Balsamic vinegar
Basil leaves
4 Tomatoes
200 g Cod steak; (7oz)
Anchovy fillets

FOR THE HERB CRUST:
1 Clove garlic
3 Handfuls parsley
1 bunch Fresh basil
2 Anchovy fillets; (optional)
Pinenuts
1 Handful breadcrumbs
Olive oil
Half lemon; Juice of
Salt and pepper

Preparation:

For the vegetables: Slice the fennel, red onions, leeks, aubergine in some boiling water and boil the vegetables for 5 minutes. Take the vegetables off the heat and pour out the water and pour the vegetables into a dish and add some olive oil and then leave. Place the vegetables on a hot grill or griddle pan and grill, turn each side for 3 to 4 minutes. Take them off the grill and place in a bowl with 1 part balsamic vinegar, 3 parts olive oil.
Add some roughly chopped basil leaves to the vegetables and mix.

For the herb crust: Add in a blender 1 clove garlic, 3 handfuls parsley, bunch of basil, 2 anchovies (optional), blend. Then add some pinenuts which have been fried until brown in olive oil, handful of breadcrumbs and blend again. Finally add some olive oil, some salt and pepper, and juice of half lemon. Blend.

Lay the cod steak on an oiled baking tray and spread the herb crust evenly over the top of the steaks. Add to tray, 4 halved tomatoes and top with chopped anchovy fillets. Put in a medium heated oven for 12 minutes.

To serve: Place the cod on the plate and serve with one of the roasted tomatoes and grilled vegetables.

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Roast Cod with Horseradish Mashed Potato And Lemon Butter S

Servings: 4 servings

Ingredients:

4 8 ounce portion fillet of cod;skin left on
2 tablespoon Strong flour
50 g Butter; clarified
½ Lemon; juice of
Salt and pepper; add to theflour

HORSERADISH MASHED POTATO:
Maris Piper potatoes; peeledand
; quartered
Horseradish; fresh
Salt and pepper
100 g Unsalted butter
120 ml Double cream
Nutmeg; freshly grated
½ Lemon; juice of
2 tablespoon Water

LEMON BUTTER SAUCE:
225 g Butter; unsalted
50 ml Fish stock
1 ½ Lemons; juice of

Preparation:

Roast cod: Prepare the cod fillets, leaving the skin on. Lightly dust the cod with the seasoned flour. Place a little clarified butter into the pan and heat. Place the cod fillet skin side down into the pan and fry for 2-3 minutes until the skin becomes golden and starting to crispen.

Turn the fish fillets over in the pan and place into a preheated oven for 4-6 minutes depending on the thickness of the fish. Once cooked remove from the oven, lightly season and squeeze over a little lemon juice.

Horseradish mashed potato: Boil the peeled and washed potatoes in salted water until cooked, approximately 20-25 minutes, according to size. Drain off all the water.

Grate the horseradish into the water and lemon juice. Return back to the heat and shake vigorously, this will break up the potatoes and remove any excess moisture.

Drain and add the grated horseradish and mix in. Add the butter and cream, a little at a time whilst mashing the potatoes and horseradish. Grate and mix in the nutmeg. Season to taste and serve immediately.

Lemon butter sauce: Dice the butter. Place the lemon juice and fish stock into a pan, bring to the boil then simmer, reducing the liquid slightly.

Remove from the heat and add the butter whisking continuously until well incorporated. Season according to taste and serve immediately with the roast cod and horseradish mashed potato, garnishing with a sprig of fennel.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Cod with Potatoes, Onions, And Olives

Servings: 1 servings

Ingredients:

1 pound Onions; cut into
; ½-inch-thick
slices (about 3)
3 large Garlic cloves
¼ cub Olive oil
1/3 cub Vegetable oil
1 pound Boiling potatoes; (about 2large)
¾ cub Kalamata or otherbrine-cured black
; olives
½ teaspoon Dried rosemary; crumbled
¼ cub Minced fresh parsley leaves
A; (2 ½-pound) piece
; of center-cut cod
; fillet

Preparation:

Preheat the oven to 450F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it saute the potatoes, peeled and cut into ¼-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl.
Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.

Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.

Serves 4 with enough for the cannelloni.

Gourmet May 1993

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Roast Cod with Red Pepper And Coriander

Servings: 1 servings

Ingredients:

2 225 g; (8oz) cod fillet,
; boned but skin
; still on
6 Red peppers
2 Garlic cloves
1 tablespoon Tahini
1 large Basil plant
1 can Chickpeas
Sesame oil
Olive oil
30 g Coriander; (1oz)
20 g Fresh mint; (¾ oz)

Preparation:

Firstly cut the peppers in half and remove the green stalk and seeds and place on an oven tray. Drizzle with olive oil and place in an hot pre-heated oven at 220?C/425?F/gas mark 7 for about 15 minutes - until golden brown. Remove and tip into a bowl and cover with clingfilm and leave to stand and continue cooking.

To make the humous: remove the skin from the peppers and place in a blender with the chick peas, coriander, mint, seasoning, garlic tahini and sesame oil and blend into a rough paste.

To serve place the humous in the middle of the plate and the cod on top.
Garnish with some deep fried basil leaves and drizzle with olive oil.

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Per serving: 1034 Calories (kcal); 22g Total Fat; (17% calories from fat); 49g Protein; 175g Carbohydrate; 0mg Cholesterol; 95mg Sodium Food Exchanges: 8 Grain(Starch); 2 ½ Lean Meat; 8 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

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Roast Cod with Sauteed Potatoes, Garlic, Thyme And Duck Fat

Servings: 1 servings

Ingredients:

2 225 pieces of cod
; fillet, leave skin
; but no bones
450 g New potatoes; (1lb)
½ Bulb garlic
100 ml Duck fat; (3 ½fl oz)
Fresh thyme
60 g Parsley; (2oz)
2 Tinned anchovy fillets
1 tablespoon Toasted pine nuts
Virgin rock salt
Rock salt
Freshly ground black pepper

Preparation:

Cut the potatoes in half and place into a thick bottomed frying pan with the duck fat and fresh thyme. Take the garlic -skin and all- and add all this to the pan. Place on a high heat and cook for about 15-20 minutes.

Whilst this is cooking place the parsley, anchovies, pine nuts and 5 tbsp olive oil into a blender. Puree the mix until smooth and season and set to one side.

Heat a hot frying pan on the stove with a little olive oil, season the cod both sides and place on the hot pan skin side down for 2 minutes and then turn over and turn the heat off and leave to one side.

To serve, place a pile of the potatoes in the middle of the plate and add the cod on the top. Spoon the pesto around the edge of the plate and season the top with freshly ground black pepper.

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Per serving: 1160 Calories (kcal); 87g Total Fat; (67% calories from fat); 11g Protein; 85g Carbohydrate; 87mg Cholesterol; 61mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 17 ½ Fat; 0 Other Carbohydrates

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Roast Cod, Hake or Grey Sea Mullet

Servings: 6 servings

Ingredients:

6 175 g fillet cod; hake orgrey sea
; mullet with skin on
Extra virgin olive oil
Salt and freshly groundwhite pepper

GARNISH:
Flat leaf parsley or chervilleaves

Preparation:

Preheat the oven to 230c/450f/gas 8. Score the fish skin quite deeply to prevent it from curling. Heat a thin film of extra virgin olive oil in a non-stick pan to just before smoking point. Season the fillets and place skin side down in the pan until a nice crust forms. Turn the fillets over and complete cooking skin side up in the oven.

To serve put a piece of roast fish skin side uppermost on a hot plate.
Sprinkle with flat leaf parsley or chervil leaves. Drizzle with extra virgin olive oil and serve immediately because the skin loses its crispness quite quickly.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Cornish Game Hens with Herb-Bread Stuffing

Servings: 4 servings

Ingredients:

2 ounce Good crustless bread; (about4 slices)
5 tablespoon Extra-virgin olive oil;divided
¼ pound Chicken livers; diced
Salt
Freshly ground black pepper
3 Garlic cloves; minced
1 large Shallot; minced
1 teaspoon Fresh thyme leaves
2 tablespoon Minced parsley leaves
2 Cornish game hens - (abt 1lb ea); rinsed, dried
1 tablespoon Butter
2 Fresh thyme sprigs
2 Garlic cloves; unpeeled and
Lightly crushed

Preparation:

Preheat oven to 500 degrees. Cut the bread into ½-inch cubes. Place 3 tablespoons of the olive oil in a skillet; turn the heat to high. A minute later, add the bread. Toss it until it is golden brown, about 5 minutes, then place it in a bowl. Wipe out the skillet. Add 1 tablespoon olive oil and turn the heat to high. Sprinkle the livers liberally with salt and pepper, then toss in the pan. Immediately add the minced garlic, shallot and thyme leaves. Cook, stirring occasionally, just until the liver loses its rawness. Add to the bread; toss with the parsley and lots of salt and pepper. (You may prepare the stuffing in advance; refrigerate in a covered container for up to 2 days.) When the stuffing is cool enough to handle, stuff the hens. Truss the birds if you like, or simply close their rear vents with skewers to keep the stuffing from falling out. Season them all over with salt and pepper. Place a Dutch oven or ovenproof casserole over high heat and add the remaining 1 tablespoon olive oil, along with the butter. Immediately add the thyme sprigs, lightly crushed garlic cloves, and any scraps from the birds, such as the necks or wing tips. Add the birds and brown lightly on both sides of the breast, then turn the birds onto their backs and place the pan in the oven. Spoon the pan juices over the birds every 5 or 10 minutes. When they are done -- after about 30 minutes of roasting (there should be no traces of pink) -- put them on a platter. Remove the thyme sprigs, garlic and grease from the pan. Place the pan over high heat and add 1/3 cup water; cook for a minute, scraping up all of the brown bits from the bottom of the pan. When they are incorporated, pour the jus over the birds. Carve and serve. Yields: 4 servings.

Tester's note: Nice flavor, and the birds cooked fast in the 500 degree oven. I would reduce the amount of olive oil used to saute the bread cubes.
There was a little extra stuffing, so I baked it on foil beside the birds.
The hens in local markets all weighed about 22 ounces.

Recipe Source: St. Louis Post-Dispatch - 11-16-1998 From "Jean-Georges:
Cooking at Home with a Four-Star Chef" (Broadway Books, $35), coauthored with food writer Mark Bittman

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

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Roast Cornish Hen with Herbs

Servings: 1 servings

Ingredients:

8 small Cornish hens; (about 1lb/500 g
; each or smaller) 8
16 Cloves garlic; peeled 16
16 Wedges lemon 16
1/3 Olive oil 75 mL
3 Cloves garlic; minced 3
2 tablespoon Chopped fresh rosemary 25 mL
2 tablespoon Chopped fresh sage 25 mL
2 tablespoon Chopped fresh tarragon 25 mL
2 tablespoon Fresh thyme 25 mL
1 teaspoon Salt 5 mL
½ teaspoon Pepper 2 mL
1 bunch Fresh sage for garnish

SAUCE:
2 tablespoon All-purpose flour 25 mL
2 cub Chicken stock and pan juices500 mL
2 tablespoon Soy sauce 25 mL
2 tablespoon Worcestershire sauce 25 mL
1 tablespoon Butter or cream - optional15 mL

Preparation:

Place 2 cloves garlic and 2 wedges lemon in each cavity.

Prepare herbal mixture by combining oil with garlic, rosemary, sage, tarragon, thyme, salt and pepper. Gently separate skin from breast meat and skin from thigh and rub herb mixture in these places. Rub any extra over the skin. Arrange birds on baking sheets lined with parchment.

Roast birds in a pre-heated 400F/200C oven for 45 minutes or until browned and cooked through. Baste every 10 minutes if possible. Place birds on serving platter.

To make sauce, pour juices into a measuring cup. Let stand a few minutes.
Spoon 3 tablespoon/45 mL of the fat that rises to the surface into a saucepan. Discard remaining fat, but save the juices beneath in the measuring cup. Add flour to the saucepan and cook until browned lightly, whisking constantly. Whisk in the juices, stock, soy sauce and Worcestershire. Bring to a boil. Simmer 5 minutes. Taste. Adjust if necessary. Add butter or cream if desired.

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NOTES : Makes 8 servings

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Roast Cornish Hens with Sage Butter

Servings: 1 servings

Ingredients:

3 tablespoon Unsalted butter; softened
2 teaspoon Crumbled dried sage
1 teaspoon Freshly grated lemon zest
½ teaspoon Salt
Two; (1 ½-pound)
; Cornish hens,
; rinsed and patted
; dry

Preparation:

In a small bowl blend together well 2 tablespoons of the butter with the sage,the zest, and the salt. Loosen the skin covering the breast meat on each hen by slipping your fingers under the skin and sliding them between the skin and the meat. Divide the butter mixture between the hens, inserting it under the skin of each hen and smoothing it evenly by rubbing the outside of the skin, and season the hens with salt and pepper. Tie each hen's legs together with kitchen string.

In a large ovenproof heavy skillet or small flameproof roasting pan heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides, in it saute the hens, breast sides up, for 1 to 2 minutes, or until the underside is golden brown, and roast them in the middle of a preheated 450F. oven, basting them with the pan juices every 10 minutes, for 30 to 35 minutes, or until a meat thermometer inserted in the fleshy part of the thigh registers 180F. Let the hens stand for 5 minutes and discard the string.

Serves 2.

Gourmet November 1992

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Roast Crown of Turkey - America

Servings: 1 servings

Ingredients:

1 large Crown; (bone in) fresh
; turkey breast (use
; a good bronze
; variety), skin on
10 slice White alba truffles
3 tablespoon Melted butter
Sea salt and fresh groundpepper

STUFFING:
1 medium Onion; peeled and finely
; chopped
2 Rashers smoked bacon; finelychopped
1 Clove garlic; crushed
2 slice Crustless white bread;finely crumbed
4 ounce Slightly salted butter
1 large Cooking apple; peeled andcored
5 ounce Shelled pistachios; roughlychopped
2 ounce Red seedless grapes; halved
¼ pint Chicken stock
1 Glass white wine
Juice ½ orange
1 tablespoon Fresh chopped thyme
1 tablespoon Fresh chopped parsley

Preparation:

Preheat the oven to 180C/350F/gas 6.

Heat half the butter in a frying pan and cook the onion and chopped bacon until soft and golden. Add the chopped apple and crushed garlic and fry for 1 minute. Then add the pistachios, take the pan off the heat and add the crumbs and grapes, mixing in well.

To this mixture add 1tbsp of the stock, the orange juice, wine and the chopped herbs. Season with salt and black pepper and place under the bird in a shape that will not spread out from beneath the bird. Stand the bird on the stuffing in the roasting pan. Make small slits in the skin of the bird and slide small slivers of white truffle under the skin. Brush the skin with butter, season with sea salt and freshly ground black pepper, cover with foil and roast for about 1 ¼ hours. Reduce this time slightly for fan assisted ovens.

Then increase the oven temperature to 220C/450F/gas mark 8 for another 15 minutes, having removed the foil to brown the top of the joint. To allow easy carving, rest the crown for 10 minutes under foil. Any juice that runs out of the meat while it is 'resting' should be absorbed by the stuffing mix.

Serve with an American-style accompaniment of fettuccine with wild mushrooms and a green vegetable such as creamed spinach with bacon and onion.

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Roast Crown Prince Squash And Pistachio Pate

Servings: 6 servings

Ingredients:

675 g Crown prince squash; seeded
Salt and ground black pepper
Olive oil
225 g Cream cheese
1 Garlic cloves; crushed, upto 2
1 Hot red chilli; seeded andchopped
; fine
40 g Pistachios; chopped

Preparation:

Preheat the oven to 220C/425F/gas7. Cut the squash into 2.5cm slices. Place them in a roasting tin and season lightly. Drizzle with olive oil, then roast for 45 minutes. Leave to cool, cut flesh from the skin and mash roughly.

Beat the cream cheese with the garlic and chilli until smooth. Add the squash, mix together, then add the nuts and season well. Turn into a serving dish and chill for 30 minutes.

Serve piled on hot toasts with a garnish of rocket leaves.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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Roast Duck in Cherry And Black Peppercorn Sauce

Servings: 4 servings

Ingredients:

2 tablespoon Unsalted butter
2 Shallots; minced
½ cub Dried cherries
2 tablespoon Unsulfured molasses
1 teaspoon Coarsely-ground black pepper
3 cub Duck stock or chicken stock
1 tablespoon Arrowroot
½ cub Madeira wine
5 pound Duck
Sea salt; to taste
Freshly-ground black pepper;to taste
1 teaspoon Sherry wine vinegar

Preparation:

In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes. Blend the arrowroot with the ¼ cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.) Preheat the oven to 425 degrees. Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt.
Roast 10 to 15 minutes longer for medium-rare or until juices run rosy when a thigh is pierced with a fork. For well-done, roast until juices run clear. Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra-crisp skin.
Remove all but 1 tablespoon fat from the roasting pan. Add the remaining ¼ cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6278 broadcast 05-01-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

05-09-1997

Recipe by: Susan Feniger and Mary Sue Milliken

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Roast Duck with Chipotle Glaze

Servings: 1 servings

Ingredients:

2 cub Freshly-squeezed orangejuice
½ cub Honey
1 cub Chipotle pickling juice; see* Note
(or 1 cup red wine vinegar)
Salt; as required
Freshly-ground black pepper;as required
5 pound Duck; halved, and
; backbone removed

Preparation:

* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection.

To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 ½ teaspoons salt and ½ teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees. Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees and roast 45 minutes longer. Remove duck from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping. This recipe yields 2 (??) servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6162 broadcast 12-19 1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-01-1997

NOTES : Joe's note: Somehow 5 pounds of duck doesn't compute into 2 servings to me (maybe 4 servings ???).

Recipe by: Susan Feniger and Mary Sue Milliken

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Roast Duck with White Cabbage

Servings: 1 servings

Ingredients:

1 Whole duck
Carrots
Onions
Leeks
Sesame oil
Sugar syrup; (boiled sugarand
; water)
Some sage
Some thyme
1 pinch Salt
Knob of butter
Bacon
½ teaspoon Chopped garlic in somegarlic oil
1 Whole white cabbage
1 pint Water
Duck livers
1 Glass of red wine

Preparation:

The Duck: In a large pot boil some vegetables (carrots, leeks, onions) and some vegetable stock, then add the Duck and boil upside down for 15mins, under the water. Take the Duck out and place on a roast dish on top of a vegetable trivet, carrots leeks, onions so that the duck is not touching the dish. Pour some sesame seed oil, sugar syrup (boiled water+sugar) and sprinkle with chopped sage and Thyme and a pinch of salt over the duck.

Put the duck in the oven on the highest heat for 20 minutes then turn down to a moderate heat then cook for another 20 minutes.

Cabbage: Melt some of the chopped onion and butter in a pan. When the onions are brown and soft add the chopped bacon and seal it. Add the rest of the chopped onions (Ed used half a packet of bacon and one whole chopped white onion) then ½ teaspoon of chopped garlic in garlic oil. Add a whole chopped white cabbage and cook for 3-4 minutes. Add a pint of water and some chopped thyme and sage on a low heat for 35 minutes.

When the duck is ready take it of the roasting tray and let stand.

Take the roasting tray and drain off all the duck fat. Put the tray on the heat and add some duck livers and season with sage and thyme and salt and pepper then deglace the pan with 1 glass of red wine. Add a ladle of the boiling water in which you originally boiled the duck (this will now be very good duck stock which you can keep). Finally strain the gravy through a sieve into a jug.

Presentation: Slice the duck thinly on a plate and add a large spoonful of the cabbage and then add the gravy over the dish and serve.

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Roast Duckling on Black Bean Sauce with Peking Pancakes Pt 1

Servings: 4 servings

Ingredients:

2 1 ½ kg Barbary Ducklings;(oven ready)
4 Sage Leaves
Seasoning

PAINTING GLAZE FOR ROASTING:
1 tablespoon Red Plum Jam
1 tablespoon Honey
1 tablespoon Soy Sauce
1 tablespoon Water

BLACK BEAN SAUCE:
½ package Black Beans; (cookedaccording to
; packet
; instructions)
4 Spring Onions; (finelychopped)
1 Red Chilli; (finely chopped)
1 Clove Garlic; (crushed)
1 tablespoon Reduced Duck Stock
1 tablespoon Olive Oil
1 tablespoon Sesame Oil
1 tablespoon Dark Soy Sauce
1 tablespoon Brown Sugar
Seasoning

PEKING PANCAKES:
250 g Plain Flour
250 ml Boiling Water
2 tablespoon Sesame Oil
¼ Cucumber; (shredded)
8 Spring Onions - shredded; (aheavy based
; frying pan or
; griddle to cook)

HOI SIN SAUCE:
1 Clove Garlic; (crushed)
6 Finely Sliced Spring Onions
2 Red Jalapeno Chillies; (thelittle fat
; ones)
2 tablespoon Sesame Oil
1 Piece Stem Ginger; (finelydiced)
1 teaspoon Tomato Puree; (mixed with 2tsp
; water)
Seasoning

CHINESE STYLE POTATO NESTS:
1 tablespoon Brown Sugar
½ teaspoon Salt
½ teaspoon Ground Cinnamon

Preparation:

Duck

1. Buy the ducklings the day before. Pour boiling water over them to scald them. Tie the legs together with a looped piece of string and hang them up in a cool airy place overnight. This helps the skin to give off its fat and become very crisp.

2. Using a sharp filleting knife, cut down either side of the breastbone, and allowing the knife to slice along the rib cage, take off both breasts.
Make a slit under the fillet and insert a small sage leaf. Season. Set on one side.

3. Take off the legs at the hip joint. Season. Paint with the glaze. Make a well flavoured stock with the carcasses.

4. Roast legs in hot oven, - 220ºc / Gas Mark 7 skin side up until skin is crisp and easily lifts off and the flesh is well done. This will take about 40 to 45 minutes.

Black Bean Sauce

5. Fry the vegetables and the beans in the olive oil.

6. Add duck stock, soy sauce and sugar.

7. Stir in sesame oil.

8. Check seasoning and keep warm.

Peking Pancakes

9. Add boiling water to the flour with 1 tsp of sesame oil. Mix to a dough.
Turn onto a floured surface and knead until smooth. Wrap in cling film and leave to rest for 30 minutes.

10. Pinch off small balls of dough (as big as a walnut) and using the heel of your hand, flatten each piece to a 3 inch dish.

11. Brush with sesame oil. Place a second oiled dish on top, oiled side down (i.e. the two oiled sides together). Dust with flour.

12. Roll out the pair of pancakes to about 5 inches. You will need two

continued in part 2

Roast Duckling on Black Bean Sauce with Peking Pancakes Pt 2

Servings: 4 servings

Ingredients:

See part 1

Preparation:

pancakes per person.

13. Heat a non-stick pan, cast pan or griddle to an even heat. Cook a pair of pancakes in the pan for 1 - 1 ½ minutes until bubbly and slightly golden. Turn over and cook the second side for 1 -1 ½ minutes.

14. Remove from heat and GENTLY tear the pancakes apart.

15. Keep covered and keep warm so that they remain pliable.

Hoi Sin Sauce

16. Cook every up together and simmer until the flavours are amalgamated into a hot and sweet sauce.

Chinese Style Potato Nests

17. Choose a frying potato such as Maris Piper.

18. You will need a couple of tea strainers and a deep fat fryer. For each of the potatoes, you will need some cornflour.

19. Grate the potatoes coarsely. Wash them well and dry thoroughly in a tea towel.

20. Mix with the cornflour. Using the back of a spoon, press nest shapes inside the tea strainer. Put in the second tea strainer to hold the potato in shape.

21. Deep fat fry until crisp and golden. Drain well. Repeat until you have enough nests.

22. You could fill these with almost anything - stir fried vegetables, griddled scallops or other shell fish or else go completely oriental and fill them with fried seaweed. This is actually deep-fried cabbage, such as savoy, sprinkled with the cinnamon seasoning.

23. Mix altogether and keep in a screw top jar for another time.

To Serve

24. Slice the breasts diagonally and serve on the black bean sauce, accompanied by two or three Peking Pancakes and a little Hoi Sin Sauce.

Filling the Pancakes

25. Put some leg meat and crispy skin on each pancake, then some shredded spring onion and cucumber and a little Hoi Sin Sauce before rolling each pancake ready to eat.

26. You can of course serve each of the ingredients for filling the pancakes separately in little dishes for guests to fill their own.

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NOTES : Chef:Tessa Bramley

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Roast Duckling with Ducky's Port Sauce

Servings: 6 servings

Ingredients:

3 Ducklings -; (5 lbs ea)
Coarse salt
Freshly ground black pepper
Ground cumin
¼ cub Orange or lemon juice
=== DUCKY'S PORT SAUCE ===
2 cub Tawny Port
½ cub Orange juice
1 ½ tablespoon Lemon juice
1 Garlic clove; crushed
¾ teaspoon Worcestershire sauce
2 cub Beef stock or broth
1 teaspoon Peach chutney
2 teaspoon Blackberry jelly
1 Red onion; thinly sliced
¼ cub Frozen butter; cut up

Preparation:

DUCKY'S PORT SAUCE: Bring Port to simmer in 2-quart saucepan then add orange and lemon juices. Cook 15 minutes over medium heat. Stir in garlic, Worcestershire sauce, stock, chutney, jelly and onion. Reduce heat to medium-low and reduce sauce by half, about 30 minutes. Strain and continue cooking until sauce turns dark brown and has syrup-like consistency. Whisk in frozen butter. ROAST DUCKLING: Trim wing tips and neck fat from ducks and remove giblets. Pat birds dry with paper towels, then rub inside and out with salt, pepper and cumin. Sprinkle with orange juice. Put ducks on rack in roasting pan and roast at 500 degrees 25 minutes. Reduce heat to 350 degrees and roast until skin is golden brown and juices are rosy-colored to yellow, about 40 minutes. Meat thermometer should read 160 to 165 degrees. Remove birds from oven and let them rest at room temperature 15 to 30 minutes before carving. Discard fat from drippings.
Pour drippings into Ducky's Port Sauce and heat. When hot, pour sauce into sauce boat and serve with roast duck. Carve each duck into 2 boneless breasts and leg-thigh portions. Serve each person 1 breast and 1 leg-thigh portion. Yields 6 servings.

Each serving, with sauce: 1,251 calories, 380 mg sodium, 220 mg cholesterol, 113 grams fat, 6 grams carbohydrates, 32 grams protein, 0.03 gram fiber

Recipe Source: Los Angeles Times - 12-27-1998

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Roast English Partridge with Forcemeat Balls & Celeriac Pt 1

Servings: 1 servings

Ingredients:

4 Greyleg English partridge;properly hung
4 Shallots; diced
1 Carrot; diced
1 Leek; diced
150 ml Brown chicken or game stock
150 ml Red wine
1 Bouquet garni
1 tablespoon Dry Madeira
3 Juniper berries; crushed (3to 4)
8 small Spri thyme
50 g Unsalted butter plus alittle extra
250 g Spinach; wilted in a little
; butter
Salt and ground black pepper

FORCEMEAT BALLS:
175 g Pork fillet; well trimmed
175 g Game or chicken livers
25 g Fresh white breadcrumbs
1 Shallot
1 tablespoon Fresh thyme leaves
2 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh chives
1 Dessert apple; peeled, coredand
; diced
2 teaspoon Plain flour
2 tablespoon Olive oil
Salt and ground black pepper

CELERIAC PUREE:
225 g Peeled potatoes
500 g Peeled celeriac
Grated nutmeg
50 g Unsalted butter
Salt and ground black pepper

BLUEBERRY COMPOTE:
2 tablespoon Olive oil
500 g Small shallots or picklingonions
1 tablespoon White wine vinegar
1 tablespoon Dry sherry
1 teaspoon Caster sugar
2 ½ Cm root ginger; peeled andgrated
2 tablespoon Apple or crab apple jelly
Zest from 1 large orange;blanched
125 g Fresh blueberries

Preparation:

To make the compote, heat the oil in a pan, add the shallots or onions and cook until lightly coloured. Add the wine vinegar, sherry, sugar and ginger, shaking the pan. Continue cooking for 4-5 minutes, until almost tender. Add the jelly and orange zest and cook through. Add the blueberries at the last moment - do not allow to cook - and serve immediately.

To make the forcemeat, chop the pork, livers, breadcrumbs, shallot and seasoning very finely in a food processor. Stir in the herbs and diced apple. Fry a small piece of forcemeat in a pan, taste and adjust seasoning.
Form into walnut-sized balls and roll in the flour. Just before serving, heat the olive oil in a pan and fry the balls until golden.

Remove the partridge legs at the hip join. Place the legs in a casserole or roasting tin, add the diced vegetables, stock, red wine, bouquet garni, Madeira and juniper berries. Bring to the boil, then place in a preheated oven at 180C/350F/gas 4 for 45 minutes until the skin is glossy and the legs tender. Keep warm until ready to serve.

Make an incision each side of the breast bones and tuck in little sprigs of fresh thyme. Lift the skin away from the breast and smear a little unsalted butter under the skin. Season.

Heat the remaining butter in a heavy-based pan and sear the breasts on both sides, then sit them on their sides in a roasting tin. Place in a preheated oven at 220C/425F/gas 7 for 5-6 minutes. Turn over and continue roasting for a further 5 minutes. Remove and rest in a warm place for 5 minutes.

Meanwhile cook the potatoes with two-thirds of the celeriac. Mash, beat in the nutmeg and half the butter and check the seasoning. Form into small cakes and fry in the remaining butter until crusty and golden. Keep hot.

Cut the remaining celeriac into fine julienne strips. Stir-fry quickly in butter until crisp. Season.

Strain the cooking liquid from the legs, reduce by half and whisk in a little butter. Remove the breasts from the carcasses.

Place the legs and forcemeat balls on heated dinner plates. Arrange the

continued in part 2

Roast English Partridge with Forcemeat Balls & Celeriac Pt 2

Servings: 1 servings

Ingredients:

See part 1

Preparation:

celeriac julienne in the centre with the breasts on top, the sauce spooned around, and the celeriac cake to one side. Serve with spinach and blueberry compote.

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Roast Farmhouse Pork

Servings: 4 servings

Ingredients:

1 Waitrose Farmhouse Pork EasyCarve Leg; weighing
; approximately 1kg
pound 4oz)
Salt
15 ml Ground cumin; (1tbsp)

THE RHUBARB CHUTNEY:
75 g Waitrose Golden CasterSugar; (2 ¾oz)
75 ml Cider vinegar; (5tbsp)
1 piece fresh
; root ginger, finely
; chopped
1 small Red onion; finely chopped
1 Clove garlic; peeled andcrushed
450 g Rhubarb; roughly chopped
; (1lb)
Salt and freshly groundblack pepper
1 ¼ ml Each ground cinnamon andground cloves; ( ¼ tsp)
75 g Raisins; (2 ½ oz)

Preparation:

Stand the pork in a roasting tin and rub a little salt and cumin into the rind.

Place in a preheated oven at 220ºC, 425ºF, gas mark 7 for 15 minutes while preparing the chutney.

Dissolve the sugar in the vinegar over a low heat, then add the remaining ingredients. Bring to the boil and simmer for 10-15 minutes to reduce the liquid by half.

Spoon the chutney around the pork and reduce the oven temperature to 180øC, 350øF, gas mark 4 and continue roasting for 1 hour 45 minutes, or until thoroughly cooked.

Transfer the pork to a warmed serving dish and let it stand for 10 minutes.
Serve with the rhubarb chutney.

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NOTES : The tart flavour of the rhubarb chutney goes particularly well with pork. Serve this unusual roast with couscous and roasted vegetables.

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Roast Field Mushroom with Lamb Fillet Saut‚ And Lemon Peppe

Servings: 1 servings

Ingredients:

4 large Field mushrooms
100 g Button mushrooms
50 g Shitaki mushrooms
50 g Butter
140 g Lamb fillets
1 tablespoon Stir-fry seasoning
½ teaspoon Paprika
½ Onion
2 tablespoon Chopped basil
4 tablespoon Olive oil
Cracked pepper
12 Filo sheets
Lemon pepper

Preparation:

Season the mushrooms with cracked pepper and drizzle with oil.

Pre-roast the large field mushrooms at 180 C for 15 minutes.

Slice the lamb fillets into 1cm slices, marinate in the stir-fry seasoning, paprika and olive oil.

Heat a heavy bottom pan and cook the remaining mushrooms in oil and butter until golden brown. Remove from the pan.

Wipe pan out and saut‚ onions with oil and butter until soft, remove and keep to one side.

Reheat the saut‚ pan and add the lamb fillets. Cook until rare.

Place the saut‚ mushrooms, onions and lamb fillets and toss together, check the seasoning.

To assemble the mushroom tarts, butter the filo sheets and sprinkle lemon pepper between each sheet.

Place a field mushroom in the centre of three layers of filo and spoon the lamb fillet mixture evenly in the centre of each field mushroom.

Wrap the filo around the mushrooms and shape into a beggar's bag.

Cook at 150 C for 15 minutes or until the filo is golden brown.

Makes 4

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Roast Filet of Beef with Cornichon Mustard Sauce

Servings: 1 servings

Ingredients:

1 Filet of beef tenderloin; (56 pound)
2 tablespoon Olive oil
2 Sticks butter; softened
2/3 cub Dijon mustard
1 ¼ cub Shallots; chopped
5 cub White wine
½ cub Tarragon; chopped
1/3 cub Heavy cream
40 Cornichons; sliced
Salt and pepper

Preparation:

Preheat oven to 450 degrees. Sear tied beef filet in skillet in olive oil.
Transfer to roasting pan. Roast in oven 15 to 20 minutes or until meat thermometer registers 125 degrees for medium rare. Let stand 15 minutes after removed from oven before carving.

With hand mixer, cream together 2 sticks softened butter and 2/3 cup Dijon mustard.

In a large saucepan combine 1 ¼ cups shallots, 5 cups white wine and ½ cup chopped tarragon. Cook until wine is reduced to 1 cup. The mustard/butter mixture and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing.

Add 1/3 cup heavy cream and 40 sliced cornichons to wine mixture. Whisk in butter mixture a little at a time. Add any meat juices that have accumulated on platter. Season with salt and pepper.

Keep warm but do not let boil or sauce will curdle.

Yield: 10 to 12 servings

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Recipe by: COOKING LIVE SHOW #CL9251

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Roast Fillet of Beef with Chipotle Red Pepper Sauce And Mus

Servings: 1 servings

Ingredients:

2 tablespoon Vegetable oil
A 3 ½-pound fillet of beefat room
; temperature
Chipotle red pepper sauceand mustard
; chive sauceasaccompaniments

FOR THE CHIPOTLE RED PEPPER:
3 cub Thinly sliced red bellpepper; (about 13 large
; peppers)
2 tablespoon Olive oil
1 Canned chipotle chili inadobo; (available at
; Mexican markets,
some specialty
; foods shops, and
; somesupermarkets),
; unseeded
2 teaspoon Worcestershire sauce

FOR THE MUSTARD CHIVE SAUCE:
½ cub Dry mustard
3 tablespoon Distilled white vinegar
1 ½ teaspoon Sugar
1 ½ teaspoon Salt
¾ Stick unsalted butter; cutinto bits and
; softened (6
; tablespoons)
3 tablespoon Minced fresh chives

Preparation:

To make the roast fillet of beef:

In a heavy flameproof roasting pan heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes.
Roast the beef in a preheated 500F. oven for 12 to 15 minutes, or until a meat thermometer registers 130F. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.

To make the red pepper sauce:

In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft. In a blender puree the mixture with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it warm or at room temperature.

Makes about 1 cup.

To make the mustard chive sauce:

In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it warm or at room temperature.

Makes about 1 cup.

Serves 8.

Gourmet May 1990

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Roast Fillet of Beef with Cornichon Tarragon Sauce

Servings: 1 servings

Ingredients:

3 Trimmed; (3- to 3 ½-pound)
; fillets of beef,
; tied at room
; temperature
1/3 cub Vegetable oil
2 Sticks unsalted butter;softened (1 cup)
2/3 cub Dijon-style mustard
1 ¼ cub Minced shallot
5 cub Dry white wine
½ cub Minced fresh tarragon leavesor 2
; tablespoons dried
1/3 cub Heavy cream
40 Cornichons; (French sour
; gherkins, available
; at specialty foods
; shops and some
; supermarkets), cut
; into julienne
strips (about 1
; cup)

Preparation:

Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550F. oven for 23 minutes, or until a meat thermometer registers 130F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup.
The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauc e.

Serves 18.

Gourmet January 1991

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Roast Fillet of Cod Studded with Garlic And Prosciutto

Servings: 1 servings

Ingredients:

4 9 ounce pieces cod fillet
1 Fat garlic clove
4 Thick slices prosciutto
8 Fresh basil leaves
Salt and ground black pepper
3 tablespoon Extra virgin olive oil
4 Thin courgettes

TOMATO AND OLIVE DRESSING:
4 Fresh bay leaves
1 Handful chives
3 Cloves garlic
10 Tomatoes
2 Red peppers; roasted andskinned
3 Parsley stalks
4 large Spri fresh basil
2 Strips lemon zest
1 pint Extra virgin olive oil
2 fluid ounce White wine vinegar
2 teaspoon Salt
Freshly-ground black pepper
4 teaspoon Sugar

Preparation:

Make the dressing the day before you need it. Tear the bay leaves in half and tear up the chives. Peel and roughly chop the garlic.

Scrape the seeds from the tomatoes and roughly chop the flesh. Cut the pepper in half and remove the core; roughly chop the flesh.

Put all the ingredients in a large bowl, cover and leave in the fridge overnight.

Press through a coarse sieve into a clean saucepan to form a dressing. Heat gently and check seasoning, then whisk well to emulsify before serving.

Preheat the oven to 220C/425F/gas 7.

Skin the cod fillets and remove any bones with tweezers. Peel the garlic and cut into slivers, and cut the prosciutto into batons.

Tear the basil leaves into pieces.

Make horizontal slits in the cod with a small knife. Place a piece of garlic, prosciutto and basil into each slit. Repeat until each piece of cod has five or six insertions of ham and herbs. Season the fillets with salt and pepper and smooth a little oil on to each fillet.

Heat a cast iron skillet until hot. Press the fillets, flesh side down on to the skillet to form a golden crust. Transfer the fish to a roasting tin.
Roast in the oven for 4-5 minutes, depending on the thickness of the fish.

While the cod is roasting, trim and slice the courgettes and saut‚ in the remaining olive oil. Season and transfer to the centre of warmed serving plates. Rest the roasted cod on the courgettes and serve with the dressing.

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Roast Fillet of Hake with Fennel Puree And Thyme And Lemon

Servings: 4 servings

Ingredients:

3 Bulbs fennel
2 Cloves garlic
2 tablespoon Olive oil; (30ml)
4 200 g; (7oz) fillets of
; hake

FOR THE FENNEL:
1 Lemon; Juice of

FOR THE DRESSING:
4 tablespoon Olive oil; (50ml)
1 Segmented lemon
1 teaspoon Fresh thyme leaves

Preparation:

Preheat the oven to 200øC/400øF/gas mark 6.

Slice the fennel and garlic and place in a saucepan along with the 30ml of oil, the lemon juice and a seasoning of salt and pepper. Cover the pan with a close fitting lid and cook on a gentle heat for 1 hour. Then transfer this mixture to a blender and puree, keep warm.

Brush the fish with some oil and roast in the oven for 10 minutes or until cooked.

Place some of the puree on each plate and put a portion of fish on top, finally combine the segments with the oil and thyme and spoon some of this on top of each fillet.

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Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

Roast Fillet of Loin Of Lamb with a Chervil And Lemon Crust

Servings: 4 servings

Ingredients:

1 Fillet Loin of Lamb
3 tablespoon Fresh White Breadcrumbs
2 Cloves Garlic; (crushed)
2 Lemons; (zest)
1 Ramekin Full of RoughlyChopped Fresh
; Chervil
1 Ramekin Full of ChoppedFresh Flat Leaf
; Parsley
1 tablespoon Olive Oil
A good glug of Olive Oil
Salt & Freshly Ground BlackPepper

SPRING ONION POMMES ANNA:
1 kg New Potatoes
90 g Unsalted Butter
7 Spring Onions - chopped; (7to 8)

Preparation:

Crust 1. Put the oil and breadcrumbs in a frying pan with seasoning and stirring and mixing, blend the two together until the crumbs separate out again.

2. Add the garlic and lemon and keep mixing.

3. Stir in the herbs and remove from the heat.

Lamb

4. Trim a fillet of lamb of all fat and sinew.

5. Season and rub well with extra virgin olive oil.

6. Heat a cast pan or griddle.

7. Sear lamb on all sides.

8. Press the crumb mixture over one side to form a crust.

9. Sit the lamb in a roasting tin, crust side up, and roast in the pre-heated oven at 240ºc / 457ºf / Gas Mark 8 for 4 - 5 minutes(longer - later in the season when lamb is older).

10. Rest in a warming oven for 10 minutes or so. The lamb will be pink and the crust golden.

Spring Onion Pommes Anna

11. Preheat oven to 200ºc / 400ºf / Gas Mark 6.

12. Peel and thinly slice potatoes - use a mandolin if you have one. Melt butter.

13. To make 4 small Annas set four ring cutters on a baking tray. Dip potato slices and chopped spring onions in the melted butter and build up layers within rings. Season layers lightly and push each down firmly with back of a fork or spoon, or a ramekin slightly smaller that the cutter.

14. Brush with any remaining butter. Bake in a hot oven for 20 minutes, until potatoes are cooked through and Annas are golden brown. Test with a skewer.

15. Push potatoes through mould and invert onto serving dish. The undersides of the Annas will be the smoothest and most attractive.

Serving

16. Baby spinach leaves quickly stir fried in butter and a selection of fresh summer vegetables. Serve with a lamb sauce.

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NOTES : Chef:Tessa Bramley

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Roast Fillet of Saddle Of Fallow Deer with Celery, Walnut A

Servings: 1 servings

Ingredients:

Preheat the oven to 250C/gas8. Finely
; chop the onion and celery.

Preparation:

Roughly chop the walnut and finely grate the orange zest. Crush the juniper in a pestle and mortar. Chop the rosemary leaves. In a large mixing bowl blend all the stuffing ingredients together and season.

Add 2 or 3 tablespoons of boiling water to give the right consistency to bind together. Allow to cool before use. Roll into little balls or patties and cook in the olive oil until golden.

Finish in the oven with the deer to cook through.

To cook the deer, trim the meat of all tough white sinew. Save the trimmings and ask the butcher for a couple of bones to make stock for the sauce. Trim off the end for the stock to give you a neat piece of fillet.

Rub oil into all sides of the fillet. Heat a griddle or cast pan and sear the meat all over. Season to taste. Roast the fillet in a preheated oven scattering the roasting tin with a few sprigs of rosemary first. Roast for about 10-15 minutes dependant on the thickness of the meat, turning half-way through. Rest in a warm place for a further 10 minutes to settle the juices and moisten and tenderise the meat.

Serve sliced with a game sauce and stuffing balls accompanied by truffled mash and cabbage with caraway.

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Roast Garlic And Sage Chicken with Mustard Mash

Servings: 2 servings

Ingredients:

450 g Potatoes; peeled and cutinto
; 1cm/ ½" slice
4 large Garlic cloves; roasted whole
8 large Sage leaves
150 g Butter
1 tablespoon Sunflower oil and a knob ofsoftened
; butter
2 100 g chicken breasts; withskin
3 Baby courgettes
3 Plum tomatoes
1 Red onion
50 ml Double cream
2 tablespoon Wholegrain mustard
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
Salt and pepper

FOR THE BAKED APPLES:
2 Braeburn apples
50 g Ready-to-use apricots
25 g Pecan nuts
2 tablespoon Maple syrup
1 teaspoon Cinnamon
5 tablespoon Creme fraiche
1 Add the potatoes to a large pan of boiling salted water and cook for 8-10
minutes until tender. Roughly chop four sage leaves and place in a small
bowl. Squeeze the garlic out of the paper case onto the sage, add 25g/1oz
butter and mix well. Season with salt and pepper.
2 Heat the oil in a large pan. Lift the skin from the chicken slightly and
spread the garlic sage paste over the chicken flesh, tuck the skin back
into place.
3 Place the chicken skin-side down in the pan and cook for 6-7 minutes on
each side.
4 Drain the potatoes and return to the pan over a gentle heat to dry out.
Mash the potatoes and add 50g/2oz butter, cream and mustard. Season with
salt and pepper, cover and place to one side.
5 Heat a griddle pan and brush with a little oil. Cut the tomatoes and
courgettes in half, and the red onion into 2.5cm/1" wedges.
6 Place the vegetables cut-side down on the griddle pan and cook for 3-4
minutes.
7 For the Baked Apples: Roughly chop the apricots and pecan nuts, and place
in a small bowl with the maple syrup and cinnamon. Mix well.
8 Core the apples and run the point of a small knife around the
circumference so that the cut just breaks the skin.
9 Place the apples in a small microwave-proof dish and divide the apricot
mixture between the two cavities, cover loosely with microwave clingfilm.
Pierce the clingfilm several times and cook on high for three minutes,
until soft and the filling is bubbling.
10 Turn the courgettes and onions over on the griddle. Roughly chop the
remaining sage leaves and add to a small pan with the remaining butter.
Gently heat.
11 Remove the vegetables from the griddle, place in a bowl and drizzle with
the olive oil and vinegar.
12 To serve place a mound of potato in the centre of the plate, top with
the chicken and vegetables and drizzle the sage butter around the plate.
Remove the apples from the microwave, carefully take off the clingfilm and
serve with the creme fraiche.

Preparation:

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Roast Garlic Chicken And Vegetables

Servings: 1 servings

Ingredients:

2 Chickens - (2 ½ lbs ea);cleaned, rinsed
12 Garlic cloves; peeled
½ cub Coarsely-chopped onions
½ cub Coarsely-chopped celery
½ cub Coarsely-chopped carrots
4 Bay leaves
2 Sprigs Fresh rosemary;leaves chopped,
; and stems reserved
2 Sprigs Fresh oregano; leaveschopped,
; and stems reserved
2 tablespoon Olive oil
2 teaspoon Salt
Freshly-ground black pepper;as needed
4 Carrots; peeled, and
; halved vertically
4 Celery ribs
4 medium Onions; quartered
2 large Russet potatoes; peeled,quartered
4 Parsnips; peeled and halved
2 cub Water

Preparation:

Heat oven to 400 degrees. Push 6 cloves garlic under skin of each chicken, 3 on each breast. Place ¼ cup each of the chopped onions, celery and carrots, and 2 bay leaves in the cavity of each chicken. Push herbs under skin of each breast and sprinkle some on skin; put herb stems in each cavity. Rub skin of each chicken with 1 tablespoon oil; sprinkle each with ½ teaspoon salt and 6 turns pepper. Place carrots in a large roasting pan and top, crosswise, with celery ribs to form a bed for chickens. Surround with onions, potatoes, parsnips, and water and sprinkle with remaining 1 teaspoon salt and 12 turns black pepper. Top with chickens and roast 45 minutes. Reduce oven temperature to 350 degrees and roast until meat is falling off the bones, about 50 to 60 minutes more. Remove from oven and leave to rest, 10 minutes. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-003 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-25-1997

Recipe by: Emeril Lagasse

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Roast Garlic with Crusty Bread

Servings: 2 servings

Ingredients:

2 Whole heads of garlic; (1-2per person) (2
To 4)
Olive oil
1 Pinches mixed herbs
Salt and freshly groundblack pepper
1 Ciabatta loaf
100 g Cream cheese; (flavouredwith
; herbs if liked)
A few sprigs of parsley; togarnish

Preparation:

Preheat the oven to 180øC/350ø F/Gas Mark 4.

Trim the roots and the very tips of the garlic heads (leave the heads intact) and remove any loose skin.

Place the heads of garlic into a small oven proof dish, drizzle olive oil over them to about ¼ inch depth and sprinkle with the mixed herbs and salt and pepper.

Cover with greased foil and bake in the preheated oven for about 30 minutes basting in the oil occasionally. Check whether they are ready by piercing with the tip of a sharp knife. If they are cooked they should be very soft and tender.

Divide the cream cheese (if using) between two small ramekins and decorate with the parsley sprigs. Place on individual serving plates with 1-2 heads of garlic each, some of the oil in which it cooked and sliced ciabatta.

Eat by squeezing out the sweet, soft pulp of each clove of garlic from its papery skin onto the bread which you have spread with cream cheese (if using). You may want to provide a finger bowl and napkin each!

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Roast Garlic with Herbs

Servings: 4 servings

Ingredients:

4 Heads garlic
6 tablespoon Water
6 tablespoon Olive oil
2 Sprigs fresh thyme
2 Sprigs fresh rosemary
Coarse salt

TO SERVE:
Rye bread or other goodbread; lightly toasted
A handful of fresh herbs;(eg basil, parsley,
; chives, chervil),
; finely chopped
; (optional)
Salt and freshly groundblack pepper
2 150 g young fresh goat'scheese

Preparation:

Preheat the oven to 170C/325F/gas 3. Neaten up the heads of garlic by removing any loose pieces of papery skin. Trim the roots. With a sharp knife cut the papery skin off the top of the garlic, just exposing the very tips of the cloves.Arrange the garlic heads in a fairly close fitting ovenproof dish and pour the water around them. Drizzle olive oil over garlic heads and tuck rosemary and thyme around them. Sprinkle with coarse salt. Cover with foil and bake for 30 minutes. Uncover and bake for a further 15-30 minutes, basting occasionally with their own juices, until the garlic is tender and gives when pressed. Add a little extra water if it is drying out.

Beat the goat's cheese with the herbs, salt and pepper to taste, and pile into a bowl. To serve, give everyone their head of garlic and some of the herby cooking oil, slices of toast, napkins and finger bowls. Using fingers, guests should squeeze the individual creamy cloves of garlic like tubes of toothpaste on to their toast, drizzle with the herby oil, and eat with a dab of soft cheese.

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Roast Garlic with Maytag Blue Cheese And Olives

Servings: 2 servings

Ingredients:

2 Whole garlic bulbs; plus 1small garlic
; clove, minced
Olive oil
Salt and pepper
2 slice Potato bread
2 ounce Maytag blue cheese; slicedin 4 pieces
8 Olives
1 Scallion; thinly sliced
2 Sprigs thyme

Preparation:

Remove outside papery layer from garlic bulbs, leaving cloves attached. Rub with olive oil, salt and pepper. Place on a small baking sheet and bake at 350 degrees for 20 to 25 minutes or until very soft. Mix minced garlic with a little olive oil and brush on bread. Grill or toast until golden and slice in half. Top with a slice of cheese. Cut off top of garlic bulbs and discard. Place garlic on 2 small plates and serve with cheese toasts.
Scatter olives and scallions over plate and garnish with thyme.

Yield: 2 Servings

Busted and entered for you by: Bill Webster

CHEF DU JOUR SHOW #DJ9079 LARRY NICOLA

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Roast Goose

Servings: 6 servings

Ingredients:

1 cub Honey
1 cub White vinegar
Water to cover the goose -;(4 to 6 qts)
1 Fresh goose; (10 to 12 lbs)
2 tablespoon Salt
2 tablespoon Freshly-ground black pepper
2 Bay leaves
2 tablespoon Dried thyme
2 tablespoon Dried rosemary
4 Garlic cloves
1 small Onion
2 tablespoon Olive oil
½ cub Flour
3 cub Chicken stock

Preparation:

Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle. Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil. Preheat a heavy roasting pan for 10 minutes. Place the goose, breast-side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast-side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees. Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but ¼ cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes.
Season with salt and pepper and strain the gravy into a heated sauceboat.
This recipe yields 6 to 8 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B27 broadcast 12-12-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

04-12-1998

Recipe by: Michael Lomonaco

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Roast Goose

Servings: 8 servings

Ingredients:

9 pound Young goose; 9-11 pounds
1/3 cub Olive oil
1 tablespoon Sea salt; or kosher salt
2 teaspoon Freshly ground pepper
1 tablespoon Garlic; crushed through apress
1 teaspoon Ground ginger
2 cub Dry white wine
3 cub Fresh orange juice
1/3 cub Golden raisins
2 tablespoon Mixed chopped fresh herbs;such as chives parsley,tarragon or a combination
Salt and freshly groundpepper; to taste

Preparation:

Rinse goose well inside and out and pat dry. Truss or tuck wings and legs close to the body. Combine olive oil, salt, pepper, garlic and ginger and rub into goose well. Let stand at least 2 hours or overnight refrigerated.

Place goose on a rack in a roasting pan in a preheated 450 degree oven.
Roast for 30 minutes then reduce heat to 350 degrees and roast for 2 ½ - 3 hours (about 18 minutes per pound). Baste regularly with pan drippings mixed with a little white wine or water. Spoon or siphon off any excess fat. The skin should be very crisp and golden brown.

Transfer goose to a heated platter. Spoon or siphon off all fat from pan juices. Add the white wine, orange juice and raisins to pan juices and reduce quickly over high heat, scraping up any browned bits. Sauce should be very lightly thickened. Stir in herbs and season to taste with salt and pepper. Serve with slices of goose.

Yield: 8 servings

Recipe by: John Ash Show #Ja9755

Posted to MasterCook Digest by "Marilyn Thomson" <Mthomson@worldnet.att.net> on Dec 16, 1998, converted by MM_Buster v2.0l.

Roast Goose with Apple-Raisin Stuffing

Servings: 8 servings

Ingredients:

1 Goose; 10-12 pounds
1 cub Celery; chopped
1 cub Onion; chopped
2 tablespoon Butter
3 cub Apples; chopped and peeled
2 cub Raisins
8 cub Day old white bread; cubed
3 tablespoon Sugar
1 teaspoon Salt
2 Eggs
½ cub Apple cider
½ cub Water

Preparation:

Sprinkle the inside of the goose with salt. Prick skin well; set aside. In a skillet, saute the onion and celery in butter; transfer to a large bowl.
Add the apples, raisins, bread, sugar and salt. In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in alarge shallow roasting pan.Bake, uncovered, at 350 degrees for 3 to 3 ½ hours or until a meat thermometer reads 185 degrees. Drain fat from pan as it accumulates. Remove all dressing.

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Roast Goose with Cabbage And Apples

Servings: 8 servings

Ingredients:

12 pound Goose
Salt; to taste
Ground black pepper; totaste
1 tablespoon Caraway seeds
6 ounce Onion; large dice
3 ounce Carrots; large dice
3 ounce Celery; large dice
1 pound Green cabbage; shredded
3 pound Potatoes; all purpose, large
Dice
1 pound Granny smith apples; coredand diced
1 quart Apple cider

Preparation:

Cooking Method: Roasting

1. Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry. Sprinkle its interior and exterior with salt, pepper and caraway seeds. Truss the goose and place breast side up on a rack in a roasting pan.

2. Roast in a 425ºF (220ºC) oven for 30 minutes. Prick the skin all over with a fork to release fat.

3. Reduce the oven temperature to 350ºF (180ºC) and continue roasting for another 45 minutes. Baste the bird occasionally with the fat accumulating in the pan.

4. Meanwhile, combine the vegetables and apple and season with salt and pepper.

5. After roasting for 1-¼ hours, remove the goose from the pan and drain off all but 3 tablespoons (45 milliliters) of fat. Place the vegetable mixture in the roasting pan and toss to coat with the fat.

6. Place the goose on top of the vegetable mixture and pour the apple cider over all. Return to the oven and continue roasting until done, approximately 1-½ hours.

7. Remove the bird from the roasting pan and allow it to rest for 20-30 minutes before carving. Serve with the cooked vegetables.

Yield: unit: 8 servings Portion: unit: 1 serving Portions in yield: 8

On Cooking - Techniques from Expert Chefs, Copyright 1995 by Prentice-Hall

Recipe by: Recipe number: 17.21 Page number: 411-412

Posted to MasterCook Digest by "Marilyn Thomson" <Mthomson@worldnet.att.net> on Dec 16, 1998, converted by MM_Buster v2.0l.

Roast Goose with Chestnuts, Prunes And Armagnac

Servings: 1 servings

Ingredients:

1 package Pitted prunes; (16-ounce)
3 cub Beef stock or canned beefbroth
1 ¾ cub Dry red wine
1 ¼ cub Prune juice
1 Goose; (12- to 13-pound)
1 Orange; quartered
1 tablespoon Salt
1 tablespoon Ground pepper
1 large Onion; cut into 8 pieces
4 Bay leaves
6 tablespoon Armagnac; Cognac or other
; brandy
1 tablespoon Butter; room temperature
1 tablespoon All purpose flour
1 Jar steamed or roastedchestnuts; (7 2/5-ounce)
Chopped fresh parsley

Preparation:

Combine prunes, stock, 1 ½ cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon.

Preheat oven to 375F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan.
Pierce all over with small metal skewer or toothpick.

Roast goose 15 minutes. Reduce temperature to 350F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining ¼ cup wine and ¼ cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours.

Transfer goose to platter and tent with foil. Let stand 20 minutes.

Strain prune poaching liquid, reserving prunes. Degrease roasting juices.
Add ½ cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Armagnac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add poached prunes and chestnuts and heat through. Sprinkle with parsley.

Carve goose into thin slices. Spoon sauce, chestnuts and prunes over.

Serves 8.

Bon Appetit December 1991

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Roast Goose with Lime Jelly

Servings: 1 servings

Ingredients:

1 small Goose; trimmed
200 g Diced onions
1 Bottle red wine
1 Bouquet garni
10 Black peppercorns
4 Garlic cloves
75 g Smoked bacon
24 large Prunes; stoned
1 Floz brandy
2 Bayleaves
2 Carrots; sliced
2 Sticks celery; sliced

FOR THE LIME JELLY:
350 ml White wine
100 ml Grand Marnier
200 ml Chicken stock
2 Limes; juice of
25 g Leaf gelatine

Preparation:

Season the goose. In a flameproof casserole add a little of the trimmed goose fat. Then add the goose and brown all over. Remove any excessive amounts of fat. Add the onions and cook for 5 minutes, then add the bay leaves. Pour over the wine and bring to the boil. Add the bouquet garni, peppercorns, garlic, diced bacon, and cook for 1½ hours in a pre-heated oven.

Add the prunes, and cook for a further 25 minutes on a low heat. Skim off the fat and add the brandy. Cook for a further 10 minutes.

Remove the goose from the oven and leave to cool overnight. Remove the cold fat from the casserole, and melt down. Remove the goose, and using a fork, remove the goose meat from the fat and bones.

Place into a lined terrine, or container, a layer of shredded meat. Drizzle a little liquid over the top from the casserole pan, and then drizzle a little of the goose fat and vegetables. Scatter a few prunes over the surface and repeat the procedure until the terrine is just over ¾ full.
Cover the terrine and gently press down using weights. Put into the refrigerator to set. Slice and serve with lime jelly and a few seasonal leaves.

To make the lime jelly: Pour the wine into a small saucepan and boil it over a high heat until half its original volume.

Add the stock and bring it back up to the boil. Add the Grand Marnier and the lime juice and simmer. Dissolve the leaf gelatine in cold water, then squeeze out and add to the liquid.

Strain the liquid into the moulds then place into the refrigerator to set for at least 4 hours. Demould and serve with the goose.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Goose with Potato Stuffing And Apple Sauce

Servings: 10 servings

Ingredients:

10 pound Goose

STOCK:
Neck; giblets and
; wishbone of goose
1 Sliced onion
1 Sliced carrot

BOUQUET GARNI:
1 Sprig thyme
3 Parsley stalks; up to 4
1 Sticks celery
6 Peppercorns; up to 7
Cold water to cover

STUFFING:
1 ounce Butter
1 pound Chopped onions
1 pound Cooking apples; peeled andchopped
2 tablespoon Fresh orange juice; up to 3
2 pound Potatoes
1 teaspoon Thyme
1 teaspoon Lemon balm
¼ teaspoon Finely-grated orange rind
Salt and freshly-groundpepper

SAUCE:
1 pound Cooking apples
1 Dsp water; up to 2
2 ounce Sugar; depending how tart
; the apples are

Preparation:

A word of warning! A goose looks enormous because it has a large carcass.
Many people have been caught out by imagining that it will serve more people than it does. Allow 1lb cooked weight per person. The stuffing is also delicious with duck, but only use a quarter of the quantity given.

To make the stuffing, melt the butter in a heavy saucepan. Add the onions, cover and sweat on a gentle heat for about 5 minutes; add the apples, herbs and orange juice. Cook covered until the apples are soft and fluffy.
Meanwhile, boil the potatoes in their skins until cooked. Peel, mash and add them to the fruit and onion mixture. Add the orange rind and seasoning.
Allow the mixture to get quite cold before stuffing the goose.

Gut the goose and singe off the pin feathers and down if necessary. Remove the wishbone from the neck end. Combine the stock ingredients in a saucepan, cover with cold water and simmer for 1½-2 hours. Season the cavity of the goose with salt and pepper, and rub a little salt into the skin.

Stuff the goose loosely and roast for about two hours in a preheated moderated oven, 180C/350F/gas 4. Prick the thigh at the thickest part - the juices which run out should be clear. If they are still pink, the goose needs a little longer. When cooked, remove the goose to a serving dish and put in a very low oven while you make the gravy.

To make the gravy, spoon off the surplus fat from the roasting tin (you can save this for roasting potatoes - it keeps for months in the fridge). Add about a pint of the strained giblet stock to the roasting tin and bring to the boil. Using a small whisk, scrape the tin well to dissolve the meaty deposits which are full of flavour. Taste for seasoning and thicken with a little roux if you like a thickened gravy.

If the gravy is weak, boil it for a few minutes to concentrate the flavour; if it's too strong, add a little water or stock. Strain and serve in a hot gravy boat.

The trick with apple sauce is to cook it covered on a low heat with very little water. Peel, quarter and core the apples. Cut the pieces in two and put them in a stainless steel or cast-iron saucepan with sugar and water.
Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm.

Apple sauce freezes perfectly, so make more than you need and freeze it in handy portions.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Goose with Prune And Pate Stuffing Pt 1

Servings: 8 To 10

Ingredients:

1 cub Dry Vermouth
2 cub Beef Bouillon
40 Pitted Prunes; (up to 50)
1 Goose; (12- to 14-lb)
Liver from the Goose; minced
2 tablespoon Onion; minced
2 tablespoon Butter; divided
2/3 cub Port Wine; divided
8 ounce Goose Liver Pate
1 pinch Allspice
1 pinch Dried Thyme
Salt and freshly groundBlack Pepper; to taste
½ cub Bread Crumbs
2 Tart Apples; cored andchopped

Preparation:

If it's Christmas in France, then The Cook and Kitchen Staff must prepare for you the main course of the Reveillon, the holiday feast. One of the grandest meals of the entire year in France, it is most often served on Christmas Eve. There is no one and only, traditional Reveillon dinner to prepare, as courses vary widely from region to region.

French families love good food at Christmastime, and for that matter, of course, the year round. Rather than serving five or six courses with large quantities of each, the French prefer smaller helpings of a dozen or so different dishes. The Reveillon is not a meal to be gobbled down between the half-time of a football game; it is a banquet that goes on for hours as the diners savor the goodness of the meal and the company of good friends and family.

Along with today's main course, you may find red cabbage, Duchess potatoes with peas, a remoulade salad, and rillettes served at the French holiday table. Dinner is almost always completed with strong coffee, Cointreau and Cognac, and the sponge-cake Yule log.

Take your time and enjoy a French Christmas this year; it's a sure way to make the holiday spirit linger through the day.

In a small saucepan over medium heat, bring the vermouth and beef bouillon to a boil. Place prunes into the boiling liquid, cover, and reduce the heat to a simmer. Cook slowly for about 10 minutes or until the prunes are just tender and plump. Drain and cool the prunes, making sure to reserve the liquid.

Wash the goose thoroughly, inside and out. Dry well. Remove any excess fat from the cavity of the goose and mince the liver if you have not already done so.

In a small skillet over medium heat, sauté the minced goose liver and onion in a single tablespoon of butter for about 2 minutes. Scrape the sautéed mixture from the skillet into a large mixing bowl. Add one-third cup of the port wine to the same skillet and boil, reducing down to about two tablespoons of liquid and scraping the skillet to deglaze. Add the reduced port wine to the same large mixing bowl with the sautéed liver and onions.

Add the pate, allspice, thyme, salt, and pepper. Mix the ingredients thoroughly. Add the bread crumbs and mix again.

Sauté the apples in the remaining tablespoon of butter in the same skillet over medium heat. Cook for about 5 minutes, or until tender. Add the sautéed apples and the drained prunes to the stuffing mixture at the same time, stirring gently so the prunes remain whole.

Pre-heat the oven to 325-F degrees. Salt the goose cavity lightly and stuff the goose loosely with the prune mixture. Sew up and truss the goose.

Roast, uncovered, for about 16 minutes per pound of the goose's weight. Do not prick or baste the goose, as the skin retains much of the moisture and basting is not required.

continued in part 2

Roast Goose with Prune And Pate Stuffing Pt 2

Servings: 8 To 10

Ingredients:

See part 1

Preparation:

Periodically remove fat from the roasting pan.

Remove the cooked goose from the oven and place the bird on a large platter for presentation, being sure to keep it warm.

Pour off the excess fat from the roasting pan and deglaze the pan using the reserved vermouth and beef bouillon mixture in which the prunes were boiled and the remaining one-third cup of port wine. Boil the mixture down rapidly, scraping the pan to pull up the drippings. Strain the mixture and thicken with cornstarch if desired. Otherwise, place in a sauce boat and serve with the goose to be carved at the holiday dinner table.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Dec 12, 1998, converted by MM_Buster v2.0l.

Roast Grey Mullet with a Light Curry Sauce And Roasted Cocon

Servings: 2 servings

Ingredients:

700 G; (1 ½-2lb) grey, (700 to900)
; mullet
Olive oil
Vegetable trimmings toroast; (e.g. carrot, onion
; or leek)
1 Coconut
1 Onion; peeled and finely
; chopped
1 Clove garlic finely chopped
1 pinch Sugar
1 400 millilit coconut milk;plus the milk from
; the coconut (14fl
; oz)
300 ml Double cream; (½ pint)
Curry spice mix to taste

FOR THE CURRY SPICE MIX:
1 Crushed garlic clove
2 Pieces star anise
1 tablespoon Cumin seeds
1 tablespoon Coriander seeds
1 teaspoon Caraway seeds; (1 to 2)
1 tablespoon Garam masala
1 tablespoon Mild curry powder
4 Green cardamoms; seedsremoved and
; crushed
A little olive oil to bind

Preparation:

Pre-heat the oven to 220øC/425øF/gas mark 7

Make up the curry spice mix. Grind all the seeds together with the star anise. Add powders and bind with garlic and olive oil to make a paste.
Season the flesh and oil the skin of the fish. Slash the skin in 3 or 4 places and rub in some of the curry spice mix. Sit fish, skin side up, on a baking tray on a rivet of vegetables to keep the flesh moist. Roast in the hot oven for about 5 minutes and then rest in a warm place for another 5 minutes.

To make the roast coconut for garnish, use a potato peeler to take thin strips from the fresh coconut. Toss lightly in walnut oil and roast in the hot oven until golden. Sprinkle lightly with salt before serving.

To make the sauce, fry the onion and garlic in a little oil until soft. Add about a tbsp of the curry spice paste and cook to release the flavours. Add the coconut milks (tinned and fresh) and the cream. Check to see if you need to add some more paste. Boil hard to reduce by a third and to intensify the flavour and thicken the sauce. Add a pinch of sugar and season. Liquidise and pass through a fine sieve before serving.

Stir-fry some vegetables and serve the fish on top. Garnish with the roasted coconut and a sprig of fresh coriander and pour the sauce around.

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Per serving: 1034 Calories (kcal); 97g Total Fat; (78% calories from fat); 12g Protein; 47g Carbohydrate; 0mg Cholesterol; 61mg Sodium Food Exchanges:
½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 ½ Fruit; 19 Fat; 0 Other Carbohydrates

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Roast Grey Sea Mullet

Servings: 6 servings

Ingredients:

TOMATO FONDUE:
1 tablespoon Olive oil
115 g Onions; sliced
1 Clove garlic; crushed
900 g Ripe tomatoes; peeled
Salt and freshly groundblack pepper
Sugar
1 tablespoon Freshly chopped mint or tornbasil
Grey sea mullet with
; skin on
Extra virgin olive oil
Salt and freshly groundwhite pepper

GARNISH:
Flat leaf parsley or chervilleaves

Preparation:

Tomato fondue: Heat the oil in a non-reactive saucepan. Add the sliced onions and garlic, toss until coated and cook, covered on a low heat until soft. It is vital that the onions are completely soft before the tomatoes are added. Slice the fresh or tinned tomatoes and add to the pan with all the juices. Season with salt, pepper and sugar. Add a generous sprinkling of chopped mint or torn basil. Cook, uncovered for 10-20 minutes or more, or until the tomato softens.

Preheat the oven to 230C/450F/gas 8.

Score the fish skin quite deeply to prevent it from curling. Heat a thin film of extra virgin olive oil in a non-stick pan to just before smoking point. Season the fillets and place skin-side down in the pan until a nice crust forms. Turn the fillets over and complete cooking skin-side up in the oven.

To serve to a piece of roast fish skin-side uppermost on a hot plate.
Garnish the plate with two dollops each of tomato fondue. Sprinkle with flat leaf parsley or chervil leaves. Drizzle with extra virgin olive oil and serve immediately because the skin loses its crispness quite quickly.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Grouse

Servings: 1 servings

Ingredients:

1 Grouse
50 g Butter
2 Pieces streaky bacon; rindremoved
A few sprigs of thyme
Salt and freshly groundblack pepper

Preparation:

Rub the grouse all over with the butter including the inside cavity. Then lay the bacon across the breast of the grouse.

Season generously with salt and pepper, put the thyme sprigs over breasts and place in a hot oven for 10 minutes, then lower to a moderate oven for 5 more minutes (for rare) and 10 minutes (for well done).

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NOTES : 1 grouse per person

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Roast Grouse with Bacon And Juniper

Servings: 2 servings

Ingredients:

2 Grouse
Salt and freshly groundblack pepper
40 g Butter; (1½oz)
Few celery leaves
4 Rashers streaky bacon
1 tablespoon Juniper berries; crushed
1 tablespoon Freshly chopped parsley
2 slice White bread; toasted withcrusts
; removed

TO GARNISH:
Celery leaves and parsleysprigs

Preparation:

1. Season the grouse inside and out with salt and freshly groung black pepper.

2. Place a small knob of butter inside each grouse with the celery leaves

3. Wrap 2 rashers of bacon over each grouse and secure underneath with cocktail sticks.

4. Place in a lightly greased roasting tin in a preheated oven 220 øC, 425 øF, Gas Mark 7 for 40 - 45 minutes.

5. Meanwhile, blend the remaining butter with juniper berries, chopped parsley and seasoning.

6. Place on a sheet of greaseproof paper and roll up to form a "sausage" shape. Chill.

7. Serve the grouse on the toast to absorb the juices and arrange slices of the herb butter on top to glaze the grouse.

8. Garnish with celery leaves and parsley.

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NOTES : This makes an ideal dinner party main course for 2.

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Roast Grouse with Bacon And Sauce Chasseur Garnished With D

Servings: 1 servings

Ingredients:

50 g Butter
4 Oven ready grouse
1 Lemon; juice of
225 g Red currants or cranberries
Salt
Black pepper; freshly milled
8 Rashers of streaky bacon
Thyme
50 g Beef dripping
2 slice Bread cut into triangles
300 ml Hot sauce chasseur

Preparation:

Pre-heat the oven to 200C/400F/gas 6. Heat the butter in a saucepan, add the lemon juice, redcurrants or cranberries, with a sprinkle of salt and freshly milled black pepper and cook for 1 minute and allow to cool.

Fill the cavities of each bird with the currants and juice, seasoning the birds all over with salt and freshly milled black pepper.

Wrap 2 slices of streaky bacon over each breast. Spinkle with thyme. Wrap each bird in some greased foil and place them breast down in a roasting tin and roast for 15 minutes, remove the foil and roast for a further 10 minutes.

Heat the dripping in a frying pan and fry the bread triangles on both sides until golden brown in the hot dripping.

Arrange the triangles onto a large serving plate and place the grouse onto the dripping triangles. Serve with the sauce chasseur.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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Roast Grouse with Cotechino Stuffing - Mediterranean

Servings: 1 servings

Ingredients:

STUFFING:
2 small Red onions; finely chopped
2 Cloves garlic; finelychopped
2 Stalks celery; finelychopped
1 Carrot; finely chopped
4 ounce Chicken livers; diced
½ teaspoon Soft thyme leaves
3 ounce Soft white breadcrumbs
12 Sage leaves
3 tablespoon Good olive oil
8 fluid ounce Dry red wine
1 Cotechino sausage; (Italianspiced
; sausage), casing
; removed

BIRDS:
6 Grouse or partridge
1 teaspoon Soft thyme leaves
12 slice Prosciutto
4 ounce Dried ceps; soaked for ½
; hour, drained,
; squeezed and
; chopped (reserve
; soaking liquor)
Olive oil
4 ounce Chicken livers; chopped
1 Onion; finely diced
3 Garlic cloves; finelychopped
12 fluid ounce Dry red wine
Salt and freshly groundblack pepper

Preparation:

Cook the onion, garlic, celery, carrot and thyme in the oil until soft but not brown. Crumble the cotechino sausage into the onion mix with the sage and fry for 10 minutes. Add the chicken liver and cook for a further 2 minutes. Add the wine, and boil to reduce by half. Season with salt and pepper, allow to cool then fold in enough breadcrumbs to bind the stuffing.

Stuff the birds, and wrap each in two slices of prosciutto. Preheat the oven to its hottest setting.

Heat the olive oil in a pan and cook the garlic, onion, thyme and chopped mushrooms until the onion is softening. Add the mushroom juice and cook until no liquid remains.

In a roasting pan, heat some olive oil and brown the birds on each side.
Roast in the hot oven for 10 minutes, turn the birds and roast for a further 5 minutes with the mushroom mix and the wine.

Remove the birds and keep warm. Stir the juices in the pan and add a little butter to enrich the sauce. Serve the birds with polenta and pangrattato.

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Roast Guinea Fowl with Liver And Cheese Toast

Servings: 1 servings

Ingredients:

1 large Guinea fowl
3 Petit suisse
200 g Chicken livers
100 g Shallots
100 g Mushrooms
1 Clove garlic
1 tablespoon Fresh chopped thyme
½ pint Olive oil
1 Lemon
4 slice White crusty bread
1 package Mixed salad leaves
1 ounce Chopped walnuts

FOR THE SALAD DRESSING:
1 teaspoon Mustard
1 tablespoon Red wine vinegar
3 tablespoon Walnut oil
1 Pinches sugar
1 Pinches salt
1 tablespoon Water

Preparation:

Cut off the wings of the guinea fowl, break the wing bones and put to one side. Remove the wishbone carefully. Remove the giblets and any fat inside the bird.

Slice the mushrooms and shallots, fry in oil and add fresh thyme, garlic and chicken livers. Remove from heat and blend in a food processor until the ingredients form a smooth paste. Let the mixture cool slightly, add the petit suisse cheese and blend again. Stuff the guinea fowl with the mixture and tie the bird both ends with string.

Place the bird in a roasting dish, pour over quarter of a pint of olive oil and sprinkle with salt. Cut a lemon in quarters and place in the dish, add the wings and cook in a hot oven for 40 minutes.

After the guinea fowl has cooked pour out the excess fat leaving some juices in the dish. Place the guinea fowl on a plate and remove the string.
Place the roasting dish over a hob and heat the juices, add the chicken stock and soya sauce. Pass the sauce through a sieve to remove the wings and lemon. Heat the strained sauce in a saucepan for a few minutes.

Toast some white crusty bread. Spread the toast with the stuffing from the bird and serve the guinea fowl with the toast.

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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Roast Haddock with Sundried Tomato Tapenade

Servings: 1 servings

Ingredients:

240 g Haddock; fresh
300 g Sundried tomatoes
120 g Black olives
15 g Basil leaves
2 Cloves garlic
1 50 grams tin anchovies
3 tablespoon Capers
Seasoning

Preparation:

Preheat the oven to 175C.

Fillet the fish and keep chilled. Place all the ingredients in a food processor and blend together to form a coarse paste.

Fold the fish into 3, placing the tail part to the centre. Place the fish into a pan or tray suitable for the oven. Divide the tapenade mixture equally between them and press firmly.

Place the basil leaves on top and sprinkle with olive oil.

Bake in the oven for 10-15 minutes.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Haunch of Wild Boar with Gin And Blackcurrant Liqueur

Servings: 8 servings

Ingredients:

1 Leg of wild boar
1 tablespoon Juniper berries
1 tablespoon Coriander seeds
1 tablespoon Coarse sea salt
2 tablespoon English grain mustard
Snipped leaves of a goodsprig of
; rosemary
Grated zest of 2 lemons andjuice of 1
; lemon
1 tablespoon Freshly-ground black pepper
¼ pint Gin
4 tablespoon Blackcurrant liqueur; (4 to5)
2 pound Celeriac; (2 to 3)

Preparation:

Have the skin removed from the boar in one piece, trim off most of the fat and wipe the meat all over.

Grind the juniper berries, coriander and rosemary with the salt and mix with the rest of the ingredients. Rub the paste over the meat, cover with the skin and leave for an hour or two, or overnight if more convenient.

Preheat the oven to 150C/300F/gas 3. Peel and trim the celeriac into cork-sized pieces and arrange in a greased roasting dish. Place the haunch on top, cover with the skin and put into the oven.

Cook for 25-30 minutes per pound, plus at the end of cooking, an extra 20 minutes at 200C/400F/gas 6. Allow the meat to stand for 20 minutes before carving into thin slices.

Serve with extra root vegetables roasted in the oven, or steamed vegetables such as celery, leeks and fennel. Make a gravy with the boiled down meat juices and serve with a little home-made sharp fruit jelly.

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Roast Kudu Fillet with Boerewors Stuffing - South Africa

Servings: 1 servings

Ingredients:

Kudu fillet

BOEREWORS STUFFING:
500 g Venison
200 g Pork
125 g Lamb's kidney fat
1 teaspoon Salt
1 tablespoon Crushed roasted corianderseeds
50 ml Red wine
50 ml Malt vinegar
1 pinch Ground cloves
1 pinch Thyme
1 pinch Oregano

PINOTAGE SAUCE:
2 Banana shallots; finelydiced
200 ml Pinotage
200 ml Demi glace

Preparation:

Mince venison, pork and fat together, making sure that it is not too fine.
Combine all ingredients, mixing well, and put aside.

Clean the kudu fillet well and split down the middle. Fold out and pack with the boerewors, fold the meat back over and tie with string. Rub salt and pepper on outside with a little olive oil.

To cook place into a hot pan or on to a chargrill, turning frequently, and allow to cook until the boerewors has firmed up. Slice thickly and serve.

For the pinotage sauce, sweat off the finely diced shallots and add the red wine (pinotage) a little at a time allowing it to reduce by at least two thirds. Add the demi to the wine slowly until a thickish, dark consistency is achieved. Check taste and serve.

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Roast Lamb / Salt Crusted Lamb

Servings: 4 servings

Ingredients:

1 ½ kg Roast leg of lamb
6 ounce Salt flakes
2 Eggs; separated
7 ounce Plain flour
Fresh thyme; finely chopped
Fresh rosemary; finelychopped
2 ½ fluid ounce Cold water
6 Potatoes; peeled
4 large Carrots; peeled and halved
; lengthways
6 small Onions; peeled
1 Garlic bulb; separated into
; bulbs
1 tablespoon Dripping for the potatoes;(1 to 2)

Preparation:

Place the flour, salt and herbs into a food processor and whizz to mix. Add the water and one of the egg whites. Whizz the entire mixture to blend until a dough comes together.

On a well floured surface, knead the dough until it is smooth. Make into the shape of a leg of lamb, narrow one end, and make it large enough to wrap the dough round the leg of lamb.

Place the leg of lamb in the centre of the dough and season with some pepper. Bring the dough up and over the lamb to completely enclose it, sealing up the dough with a little water. Beat the egg yolks and use it to glaze the crust of the dough.

Place the bundle on a baking tray. Allow to rest in the fridge for 30 minutes. Meanwhile prepare the vegetables for roasting.

Bring a large pan of water to the boil. Add the potatoes and then the carrots. Return to the boil and cook for 10 minutes until the potatoes are floury on the outside. Place a roasting tin in the oven with the dripping and pre-heat to 200C/400F/gas 6.

Remove the carrots and set them aside. Drain the potatoes and then mix in a little flour to coat the potatoes. Remove the roasting tin with the dripping from the oven and then quickly add the floured potatoes and then coat them in the dripping to seal. Return to the oven and transfer the potatoes and the carrots half way through the cooking.

Go to the baking tray which has the lamb and add a little butter, garlic cloves and onions. Roast with the potatoes until the top turns golden and the carrots and potatoes and the garlic are caramelised and the potatoes are crisp on the outside. The lamb should be cooked for 45 minutes to 1 hour for pink and 2 hours for very well done.

To serve:

Lift the lamb onto a large serving platter and place all the vegetables around. Garnish with the large sprigs of parsley.

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Roast Lamb Rump And French Bean Salad

Servings: 1 servings

Ingredients:

LAMB RUMP:
4 Lamb rumps
1 teaspoon Celery salt
1 teaspoon Garlic pepper
1 teaspoon Paprika
1 teaspoon Cracked pepper
2 tablespoon Extra virgin olive oil

FRENCH BEAN SALAD:
2 Sliced onions
40 g Butter
150 g French green beans
1 pinch Dried tarragon
Salt & Pepper to season

Preparation:

Lamb Rump:

Combine the paprika, celery salt, garlic pepper, cracked pepper and olive oil in a shallow bowl.

Place the meat in the marinade and ensure it is well coated. Refrigerate the meat in the marinade for about two hours.

Place the lamb and marinade in a hot frying pan and quickly seal the meat.

Place the meat in a roasting pan and roast in the oven at 180 C for 15-18 minutes.

Leave to rest while you make the salad.

French Bean Salad:

Slice the onion and caramelise in the melted butter in a frying pan.

Meanwhile bring the beans to the boil.

Drain and refresh in iced water.

Add the beans to the onions together with a pinch of tarragon and salt and pepper.

To Serve:

Place bean salad on a plate, lay the lamb rump on top and serve with Sweet Tomato and Bell Pepper Chutney.

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Roast Lamb with Apple And Orange Gravy

Servings: 6 servings

Ingredients:

2/3 cub Unsweetened apple juice
2/3 cub Unsweetened orange juice
3 ½ pound Leg of lamb
1 tablespoon All purpose flour
2 tablespoon Arrowroot mixed with 4tbspwater
Mashed Yams and SteamedLemon Swiss Chard
2 medium Yams; scrubbed
2 16 ounce bunche Swiss Chard
1 tablespoon Freshly squeezed lemon juice

Preparation:

Pour half the apple juice and half the orange juice into a medium sized saucepan, bring to a vigorous boil and reduce to ¼ cup - about 17 minutes. Remove from the heat and cool.

Pre heat the oven to 325F. Pour the juice into a flavour injector or syringe. Put the lamb on a flat surface and inject all over with small amounts of the juice. Dust lamb with the flour, put on a rack in a roasting pan and roast for 80 minutes. During the roasting time, add half a cup of water to the roasting pan to keep the pan drippings form burning.

While the lamb is cooking prepare the yams and the chard. After the lamb has been cooking for 30 minutes, place the yams in the oven and bake for 40 minutes. Remove from the oven and remove the flesh from the skins and mash.
Keep warm until ready to serve. Just before you make the gravy, place the chard in a steamer and steam for 5 minutes, sprinkle with lemon juice.

Remove the lamb from the roasting pan when done and set aside. Put the pan full of cooking juices on the stovetop over medium heat, pour in the remaining apple and orange juices and completely scrape up all the residues. Strain and pour into a fat strainer jug.

Pour the juices from the strainer into a medium sized saucepan, stopping when you get to the fat and heat through. Remove from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Remove from the heat and set aside. To serve: Carve the lamb into thin slices, put 3 slices on each plate and cover with the gravy. Spoon a mound of yams and one of chard on the side.

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Roast Lamb with Garlic And Rosemary

Servings: 8 servings

Ingredients:

1 Leg of lamb - approximately3 ½ lb; (1.5kg) in weight
1 ounce Butter - melted; (25g)
½ teaspoon Schwartz Garlic Granules
1 teaspoon Schwartz Rosemary

Preparation:

Preheat oven to 350F, 180C, Gas Mark 4. Brush the lamb with the melted butter and sprinkle evenly with the Garlic Granules and Rosemary. Place on a rack in a roasting tin and cover lightly with aluminium foil. Cook for 30 minutes per 1 lb (450g) plus an additional 30 minutes.

Remove the foil half way through cooking to allow the fat to become crisp and golden. At the end of cooking, remove the joint from the oven and allow to stand for 5 minutes before carving.

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Roast Lamb with Raisins And Couscous

Servings: 4 servings

Ingredients:

1 Leg of Lamb; (boned)
50 g Raisins
2 teaspoon Grated Lemon Zest
2 Sprigs Thyme
2 Sprigs Rosemary
1 Clove Garlic
1 teaspoon Balsamic Vinegar
2 tablespoon Olive Oil
3 slice Bread - dried and crustremoved
30 g Breadcrumbs
Salt and Pepper

COUS COUS:
225 g Cous Cous
350 ml Water; (boiling)
4 Mint Leaves; (chopped)
½ Onion; (finely diced)
1 Clove Garlic; (crushed)
25 g Cashew Nuts
¼ Green Pepper; (diced)
25 g Sliced Mushrooms
25 g Butter
Olive Oil

Preparation:

1. Prepare the leg of lamb by removing some of the gristle and fat. Criss cross the inside with a sharp knife.

2. Season with salt, pepper, herbs and garlic.

3. Place the raisins in a pan with a little water and boil until plump.
Drain and chop. Add the oil, vinegar, breadcrumbs and mix together.

4. Spread the raisins inside the leg and tie cook at 350ºf for about 1 hour 15 minutes. Allow to rest before carving.

5. Serve with Cous Cous.

Cous Cous

6. Gently fry all the ingredients in the butter excluding the mint.

7. When cooked, add the cous cous.

8. Pour over the boiling water and remove from heat.

9. After 3 minutes, season with salt and pepper and mint and serve with lamb.

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NOTES : Chef:Paul Heathcote

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Roast Lamb with Rosemary And Potatoes

Servings: 1 servings

Ingredients:

1 Leg of lamb; bone-in, well
; trimmed 1
; (4-lb/2kg)
2 tablespoon Dijon mustard 25 mL
4 Cloves garlic; minced,divided 4
1 teaspoon Pepper; divided 5 mL
2 tablespoon Chopped fresh rosemary; or 2tsp/10 mL
; dried, divided 25
; mL
3 pound Baking potatoes; peeled andvery
; thinly sliced (6 to
; 8 large) 1.5 kg
2 large Onions; sliced 2
½ teaspoon Salt 2 mL
1 cub Dry white wine; chickenstock, or
; water 250 mL

Preparation:

Pat lamb dry. In small bowl, combine mustard, 2 cloves garlic, ½ tsp/2 mL pepper and 1 tbsp/15mL rosemary. Spread over lamb. Allow to marinate while preparing potatoes.

Arrange potatoes, onions and remaining garlic in bottom of roasting pan.
Sprinkle with remaining rosemary, pepper and salt. Pour wine over top.

Place lamb on top of potatoes. Roast in preheated 400F/200C oven for 80 to 90 minutes for rare. Meat thermometer should read 130F/55C. Turn roast once during cooking.

Allow roast to rest 10 minutes before carving. Serve with potatoes and onions.

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NOTES : The potatoes in this dish absorb all the delicious lamb juices. Use any leftover lamb in a grilled meat salad. Recipe from Simply HeartSmart Cooking With Bonnie Stern. Makes 10 to 12 servings.

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Roast Lamb with Spiced Yoghurt

Servings: 6 servings

Ingredients:

1 ½ kg Boneless leg of lamb;trimmed of any
; excess fat (3
; ½lb)
4 Garlic cloves; cut intoslivers (4
To 6)
2 150 carton of
; low-fat natural
; yoghurt
3 tablespoon Chopped fresh mint
2 tablespoon Chopped fresh coriander
2 tablespoon Olive or sunflower oil
Salt and pepper
1 Sprig coriander; to garnish

Preparation:

Remove the thin membrane from the leg of lamb with a sharp knife and make deep cuts all over the joint. Push the garlic slivers into the cuts.

Mix together the yoghurt, mint, coriander and oil and season to taste.
Place the leg of lamb in a roasting tin and pour over the marinade.

Cover loosely and refrigerate for 4 hours or overnight.

Preheat the oven to 180 C/350 F/Gas Mark 4.

Roast the lamb in the oven for 2-2 ½ hours, or until cooked to your liking. Serve garnished with coriander.

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Roast Leg of Lamb with a Port And Rosemary Glaze

Servings: 4 servings

Ingredients:

1 Whole leg of lamb
2 Cloves garlic; cut intoslivers
1 tablespoon Olive oil
Freshly ground black pepper
4 tablespoon Bramble jelly
2 tablespoon Port
½ teaspoon Freshly chopped rosemary
1 tablespoon Cornflour; blended with a
; little cold water
1 small Spri fresh rosemary togarnish

Preparation:

1. Preheat the oven to 190øC/375øF/Gas Mark 5.

2. Place the leg of lamb into a roasting tin. Make deep slits into the fat with a sharp knife. Press the garlic slivers into the slits.

3. Brush with oil and season well with black pepper. Place on the middle oven shelf for 25 minutes per 454g (lb) plus 25 minutes extra, basting occasionally.

4. While the meat is roasting, mix together the jelly and port, and stir in the chopped rosemary. Spoon over the lamb for the last 15 minutes of cooking.

5. Carefully pour the juices from the roasting tin into a small saucepan.
Leave the lamb in the tin and press the rosemary sprigs into the slits where the garlic has been pushed in. Place in the oven for final five minutes.

6. Stir the blended cornflour into the meat liquid and bring gently to the boil, stirring continuously. Keep warm until ready to serve.

7. Allow the meat to rest for 10 minutes before carving, then serve with the sauce.

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NOTES : A delicious Sunday roast or a roast for any occasion.

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Roast Leg of Lamb with Feta Cheese, Olives, Baby Eggplant

Servings: 6 servings

Ingredients:

1 Leg of lamb - (7 to 8 lbs);boned, butterflied
1 cub Fresh bread crumbs
¼ cub Currants
¼ cub Pine nuts
¼ cub Chopped fresh flat-leafparsley
3 large Garlic cloves; chopped
½ pound Greek feta cheese; crumbled
½ pound Kalamata or otherMediterranean-style
Ripe black olives; pitted,chopped
2 tablespoon Dried rosemary; crushed
2 tablespoon Olive oil
Juice of 1 lemon
Salt; to taste
Freshly-ground black pepper;to taste
8 small Baby eggplants - (to 10);washed

Preparation:

Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking. Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplants for another 35 to 40 minutes for medium-rare. Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
This recipe yields 6 to 8 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B21 broadcast 09-30-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-29-1997

Recipe by: Michael Lomonaco

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Roast Leg of Lamb with Fresh Cherry And Spearmint Compote

Servings: 1 servings

Ingredients:

2 1/3 kg Leg of lamb; boned
2 Cloves garlic
Few sprigs fresh spearmint
30 g Softened unsalted butter
Salt & ground black pepper

CHERRY & SPEARMINT COMPOTE:
A good handful of spearmint
½ teaspoon Sugar
2 tablespoon Crab apple jelly
1 Squeeze fresh lemon juice
450 g Cherries

Preparation:

Preheat oven to 220C/gas7. Make small incisions all over lamb with tip of sharp knife. Peel garlic & cut into slivers. Insert into incisions with spearmint leaves. Rub lamb with a little softened butter. Season lightly.
Heat a griddle or large skillet until evenly hot. Sear meat on all sides to seal.

Transfer lamb to a roasting tin. Roast in a preheated oven for 50 minutes, turning lamb once during cooking. Prepare cherry & spearmint compote while lamb is cooking. Strip leaves from a good handful of spearmint. Place on a chopping board and sprinkle with sugar. Chop finely.

Heat crab apple jelly in a small pan. Add chopped mint & continue to heat until jelly has melted & there are no lumps.

Add a squeeze of lemon juice if necessary to enliven flavours. Remove pan from heat. Stone & add cherries. The heat from jelly will be quite enough to soften cherries without allowing then to cook down to a pulp. Cool & chill lightly before serving.

Test lamb by inserting a skewer into thickest part of meat & holding it there for a count of 10. Touch skewer to your lips, if it feels hot meat is cooked. Transfer lamb to a warming oven for 10 minutes before carving.

Carve lamb & serve overlapping slices with cherry & spearmint compote served separately.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

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Roast Leg of Lamb with Fresh Herb Stuffing

Servings: 10 servings

Ingredients:

1 Leg of lamb; boned (3.6kg
; approximately)

STUFFING:
340 g White breadcrumbs
1 small Onion; finely chopped
1 Dsp oil
1 Egg; lightly beaten

HERBS:
2 Talks Rosemary; (dried orfresh)
2 Stalks thyme; (dried orfresh)
1 small Bunc parsley; finely chopped
; (dried or fresh)

COATING:
1 Dsp mustard
1 Dsp honey
2 Dsp oil
1 teaspoon Thyme; chopped

Preparation:

Get your butcher to bone the leg of lamb for you as it can be quite a tricky exercise.

Prepare the herbs. If using dried or frozen herbs there is no preparation required but if the Rosemary and thyme are fresh then remove the leaves from the woody stems and chop very finely along with the parsley.

Lightly fry the onion in the oil for 1-2 minutes just until lightly softened.

Make the stuffing by mixing together the breadcrumbs, onion, herbs and egg and mix until the mixture starts to bind together. Pack the leg cavity with the stuffing then reshape and secure either with string or skewers.

Place onto foil then cover with mustard, honey, thyme and oil mixed together. Secure the foil loosely over the lamb then cook in the oven at 220C/425/gas 6 for 30 minutes. Reduce temperature to 180C/350F/gas 4 for 25 minutes per lb, and allow an extra 20 minutes. Don't forget the standing time of 15 minutes before serving, to allow the meat juice to flow back through the lamb.

Serve with boiled or baked potatoes.

Carlton Food Network http://www.cfn.co.uk/

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

Roast Leg of Lamb with Mustard And Red Wine Sauce

Servings: 1 servings

Ingredients:

1 Leg of lamb; large boneremoved,
; shank bone
; leftintact (6-to 6
; ¼-pound)
5 large Garlic cloves; pressed
2 tablespoon Mustard seeds
1 tablespoon Dry mustard
1 tablespoon Dijon mustard
1 teaspoon Salt
1 teaspoon Ground pepper
1 Cabernet Sauvignon or otherdry red wine; (750-ml)
3 cub Unsalted beef stock orcanned unsalted
; broth
1 can Low-salt chicken broth; (14½-ounce)
3 large Shallots; finely chopped
Additional dry mustard
Fresh parsley sprigs

Preparation:

Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste. Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish. Place lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb.
Gather plastic around lamb, covering completely. Chill overnight.

Combine wine, beef stock, chicken broth and shallots in large saucepan.
Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)

Preheat oven to 375F. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast until thermometer inserted into thickest part of lamb registers 125F., about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table. Pass sauce separately.

Serves 6.

Bon Appetit April 1995

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Per serving: 183 Calories (kcal); 10g Total Fat; (37% calories from fat); 22g Protein; 16g Carbohydrate; 20mg Cholesterol; 2391mg Sodium Food Exchanges: 0 Grain(Starch); 2 ½ Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

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Roast Leg of Lamb with Pancetta, Sage And Rosemary

Servings: 1 servings

Ingredients:

1 Leg of lamb; about 2 kg
1 Handful fresh sage
1 Clove garlic
Salt and freshly groundblack pepper
1 Lemon; juice of
Olive oil
1 Handful fresh rosemary
85 g Pancetta; sliced
1 With a knife, follow the lamb bone down about 10-12cm/4" to make a
'tunnel' where you cut the meat away from the bone. Do this from the top
end and bottom end.
2 Pierce the skin at an angle with a sharp pointed knife six or eight times
at random around the leg. Where you have made the incisions, open them up a
bit by poking your fingers down them to make a bit of space.
3 With a pestle and mortar, smash up half the sage with the garlic and 1
tsp salt. When pulped, add the lemon juice, 2 tbsp olive oil, rest of the
sage and the rosemary, roughly chopped. Stuff the mixture into all the
incisions and gaps you have made with the knife.
4 Stuff the pancetta deep into the gaps along the bone and incisions.
Season with salt and cook in a preheated oven at 225c/425f/Gas 7 until
cooked.

Preparation:

Converted by MC_Buster.

Recipe by: The Naked Chef

Converted by MM_Buster v2.0l.