Recipes

Semolina Gnocchi with Rich Tomato Sauce

Servings: 1 servings

Ingredients:

200 g Semolina
1 l Water
2 large Eggs
100 g Gruyere cheese; grated
50 g Butter
Salt and pepper to taste

FOR THE SAUCE:
750 g Ripe tomatoes
1 Bay leaf
1 Sprig thyme
1 large Onion; diced
2 Minced garlic cloves; or 2teaspoons
; minced garlic
30 g Butter
1 tablespoon Sugar
½ cub Fresh basil leaves
½ cub Fresh parsley leaves
1 teaspoon Freshly ground pepper
2 teaspoon Salt
¾ cub Red wine

Preparation:

FOR THE SEMOLINA:

Boil the water with the salt and sprinkle the semolina over the water, stirring with a wooden spoon. Cook for about 5 minutes over a low flame, until the semolina is thick. Remove from the heat and add the butter and eggs, and mix well.Add the cheese, salt and pepper. Allow the semolina to cool for a few minutes, and then pour onto a greased marble slab. Smooth with your hand, dipped in cold water. When cool, cut into circles or squares and place in oven proof dishes, and cover with just enough tomato sauce. Sprinkle with remaining cheese. Bake at 200c. for about 10-15 minutes.

FOR THE SAUCE:

Saute the onion and garlic in the butter until translucent, and add the chopped tomatoes, bay leaf, thyme, sugar, salt and pepper and the wine.
Cook over a medium heat until the tomatoes have disintegrated and the sauce is thick. Remove the bay leaf and thyme, adjust seasonings and serve.

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Per serving: 1498 Calories (kcal); 109g Total Fat; (68% calories from fat); 50g Protein; 63g Carbohydrate; 659mg Cholesterol; 5585mg Sodium Food Exchanges: ½ Grain(Starch); 6 Lean Meat; 8 Vegetable; 0 Fruit; 17 ½ Fat; 1 Other Carbohydrates

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Semolina Linguine with Simple Marinara Sauce

Servings: 4 servings

Ingredients:

1 pound Semolina pasta
2 tablespoon Olive oil
2 Cloves garlic; crushedthrough a press
3 can (14.5oz) diced tomatoes;with juices
½ teaspoon Salt
½ teaspoon Fresh ground pepper
¼ cub Chopped parsley
¼ cub Fresh basil
Grated parmesan cheese

Preparation:

In a large saucepan, heat the oil. Add the garli and cook over medium heat, stirring, for 1 minute. Add the tomatoes with their juices, salt and pepper. Bring to a boil, reduce the heat to medium low and simmer, partially covered, until slightly reduced, about 25 minutes. Cook pasta.
Drain in a colander. Toss the pasta with the sauce, parsley and basil.
Sprinkle with cheese and serve.

NOTES : Calories: 519.8 (15.8% from fat) Fat: 9.1g Cholesterol: 0mg Carbohydrate: 93.3g Fiber: 4.7g Sodium: 292mg

Recipe by: The Best Pasta Machine Cookbook Ever

Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Sep 13, 1998, converted by MM_Buster v2.0l.

Semolina Pizza Dough

Servings: 8 servings

Ingredients:

2 cub Warm water; (105 to 150F)
1 teaspoon Honey
2 package Active dry yeast; (2 tsp.)
1 tablespoon Olive oil
2 teaspoon Salt
2 cub Semolina flour
2 1/3 cub Unbleached white flour

Preparation:

MAKES 8 PIZZA CRUSTS DAIRY-FREE

Use with Veggie Pizza. (See separate recipe.)

In large bowl, combine water, honey and yeast. Let stand until foamy, about 5 minutes. Stir in oil and salt.

Gradually stir in semolina flour and enough white flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes, adding additional white flour as needed to prevent dough from sticking.

Put dough into greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 1 ½ to 2 hours. Punch down dough and refrigerate until ready to use (up to 2 days).

Per crust: 306 cal.; 10g prot.; 3g total fat (0 sat. Fat); 60g carb.; 0 chol.; 535mg sod.; 3g fiber

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Recipe by: Vegetarian Times, January 1999, page 45

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Semolina Pudding

Servings: 6 servings

Ingredients:

4 ½ cub Milk
1 cub Sugar
1 pinch Salt
1 Vanilla bean; split
1 ½ cub Semolina
4 ounce Unsalted butter
1 pint Raspberries
1 cub Sweetened whipped cream
6 Sprigs Mint

Preparation:

Preheat oven to 400 degrees. Bring milk, sugar, salt and vanilla bean to a boil. Using a whisk, mix in the semolina and butter. Pour into a 1 ½-quart baking dish. Cover and bake for 40 minutes. Garnish with the berries, cream, and mint. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2166 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

10-18-1996

Recipe by: Emeril Lagasse

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Semolina with Apples And Caramel

Servings: 4 servings

Ingredients:

125 g Semolina.
¾ l Milk.
80 g Butter.
300 g Sugar.
2 Apples
1 Peel and cut the apples in half. Remove the core and seeds with a pointed
knife. Melt 40 g of the butter in a frying pan and cook the apples for 10
minutes over a low heat. When they are cooked, arrange them in a dish and
put to one side.
2 Add 250 g of the sugar to the milk in a saucepan and bring to the boil,
stirring continuously. Add the semolina gradually, stirring with a wooden
spoon to prevent lumps forming. Add 30 g of the butter in small pieces, and
cook for another 5 minutes.
3 Pour the still fairly liquid semolina over the apples and allow to cool.
4 Make a caramel sauce by melting 50 g sugar and 1 tablespoon water in a
small saucepan, and cooking until the mixture darkens. Pour the caramel
over the cool semolina, make a few swirls in it with a fork, and serve.

Preparation:

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Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Sep 24, 1999

Senegalese Soup

Servings: 6 servings

Ingredients:

4 cub Canned chicken broth
1 Whole Boneless skinlesschicken breast; halved
2 Onions; chopped
1 cub Chopped celery; some leavesincluded
1 Golden Delicious apple;peeled, chopped
2 tablespoon Vegetable oil
2 tablespoon Curry powder; or to taste
2 tablespoon All-purpose flour
1 cub Half-and-half
Golden raisins; plumped inwarm
Water for 15 minutes anddrained

Preparation:

In a skillet bring 3 cups of the broth to a boil, add the chicken, reducing the heat to keep the broth at a bare simmer, and simmer it, turning it once, for 8 minutes, or until it is springy. Transfer the chicken to a cutting board, reserving the broth, and chop it. In a large saucepan cook the onions, the celery, and the apple in the oil, covered, over moderately-low heat, stirring occasionally, for 10 minutes, or until the vegetables are softened. Stir in the curry powder and cook the mixture, stirring, for 3 minutes, and stir in the remaining 1 cup broth. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 10 minutes. In a food processor or blender puree the mixture, transfer the puree to a bowl, and stir in the reserved broth and the chicken. Let the mixture cool, stir in half-and-half, and chill the soup, covered, for 3 hours, or until it is cold. Garnish the soup with the raisins. This recipe yields 6 one-cup servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D256 broadcast 04-25-1998) 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

11-04-1998

Recipe by: Sara Moulton

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Senora Lu's Salsa Roja

Servings: 6 servings

Ingredients:

1 can Mexican tomatoes
¼ cub Chopped cilantro
3 Cloves garlic; minced
½ teaspoon Sugar
1 teaspoon Oregano
1 teaspoon Cumin
1 small Onion; minced
¼ Lime; juiced
1 Jalapeno; seeded and chopped
¼ teaspoon Salt
Black pepper; to taste

Preparation:

Mix all ingredients together and let sit for at least 30 minutes before serving.

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Sensational Strawberry Shortcake

Servings: 8 servings

Ingredients:

SHORTCAKE:
3 ½ cub Flour
1 cub Castor sugar
400 g Butter
1 Egg
1 tablespoon Milk
½ teaspoon Vanilla essence
3 Punnets strawberries
Icing sugar

SAUCE:
1 Punnet strawberries
2 tablespoon Sugar
2 tablespoon Liqueur or orange juice
1 teaspoon Grated orange rind

Preparation:

Shortcake:

Sift flour into a wide circle directly onto a work surface.

Spread sugar on the inside edge of the flour.

Cut butter into pieces and place over the sugar and flour.

Slowly work butter into flour.

Add egg, milk and vanilla and work into flour until you have a firm dough.
Alternatively use a food processor or mix in a bowl.

Divide dough into two equal portions. Wrap in plastic wrap and refrigerate for 1 to 2 hours.

Remove from fridge and roll each piece into a 29cm circle and mark into eighths with a knife.

Bake at 180 C for 15 to 20 minutes or until light golden. Cool.

Place one shortcake disc on a serving platter.

Hull strawberries and cut if large. Place over remaining shortcake disc.

Reassemble triangles of shortcake over strawberries. Dust with icing sugar.

Sauce:

Mash strawberries in a bowl with sugar, liqueur or orange juice and orange rind. Makes about one cup.

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Sephardic Spinach Patties (Keftes De Espinaca)

Servings: 16 servings

Ingredients:

3 tablespoon Olive oil or vegetable oil
1 large Onion; chopped
2 Cloves minced garlic; up to3
2 pound Chopped fresh spinach orfrozen spinach; thawed andsqueezed
1 cub Breadcrumbs or matzo meal
4 large Eggs; lightly beaten
Salt and pepper
¼ teaspoon Freshly grated nutmeg or ½tsp cayenne; optional
Vegetable oil for frying
1 Lemon; cut in wedges

Preparation:

Heat oil in a large skillet over medium heat. Add onions and garlic and saute until soft and translucent, 5 to 10 minutes. Remove from heat and add spinach, breadcrumbs, eggs, salt and pepper to taste and nutmeg, if using.
Stir, then remove to a mixing bowl. Heat about ¼ inch oil in a large skillet. Shape spinach mixture into 3-inch patties about 1 inch wide and ½ inch thick. In batches, fry patties, turning once, until golden brown on both sides. Drain on paper towels. Serve with lemon wedges. Yields 16 patties. PER SERVING: CALORIES 204, PROTEIN 8 G, FAT 12 G, CARBOHYDRATES 16 G

Note: Originally cultivated in Persia in the 6th century, spinach was first introduced to Europe by way of the Moors about 1000 years ago. It quickly became a Sephardic favourite.

Recipe by: President's Choice Magazine

Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.

September Impressions

Servings: 1 servings

Ingredients:

3 ounce Moscato d'Asti or AstiSpumante
1 ounce Vodka
1 ounce Dry white vermouth
1 Lemon slice per glass

Preparation:

Mix wine, vodka and vermouth. Serve in champagne coupe glass and garnish with lemon slice.

Recipe Source: Los Angeles Times - 11-18-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Serendipity Bars

Servings: 1 servings

Ingredients:

1 Cake mix
2 Eggs
½ cub Oil
2 tablespoon Water
½ Bag Mini Marshmellows
6 ounce Chocolate Chips
½ cub Chopped Nuts
½ cub Raisins

Preparation:

Mix all together in order given, pour into ungreased cake (9x13) pan. Bake at 350 15-20 min. or until golden brown on top. Let cool for 30 min. then cut into bars. Hope you like. I usually use a white or yellow but it works wonderfully with all. French vanilla has become the favorite though lately.
FROM: KATHY DUNDAS (YPCP86B)

Recipe by: Leanda Goss <ldgoss@METRONET.COM>

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

Serendipity's Frozen Hot Chocolate

Servings: 1 servings

Ingredients:

1 ½ teaspoon Each: sweetened Van Houtoncocoa and
; Droste cocoa
1 ½ tablespoon Sugar
1 tablespoon Sweet butter
½ cub Milk
3 Godiva flavors; dark andlight
; chocolate to taste
½ ounce Each of the followingworldclass; Valhrona,Lindt,
; chocolates: Callebaux,Cadbury, Aston
; Berg, Freia,
; Marabo, Girardelli,
; Cocoa Barry

FROZEN HOT CHOCOLATE:
1 Generous ladle of the Blendof imported
; chocolates
½ pint Milk
½ quart Crushed ice

Preparation:

Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting ½ cup milk for ½ pint milk.

Frozen Hot Chocolate:

In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.

Yield: 1 serving for a chocoholic

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Per serving: 297 Calories (kcal); 12g Total Fat; (36% calories from fat); 12g Protein; 36g Carbohydrate; 50mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 ½ Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #INB189

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Serious Pig Rib Rub

Servings: 1 servings

Ingredients:

1 teaspoon Kosher salt
1 teaspoon Ground hot chile; (I likechipotles)
1 teaspoon Coarsely ground blackpeppercorns
1 teaspoon Whole black mustard seeds
3 Whole juniper berries; (upto 4)
1 tablespoon Peanut oil
1 tablespoon Apple cider vinegar
1 tablespoon Brown sugar
1 large Clove garlic; crushedthrough a garlic press

Preparation:

The best (from John Thorne's "Serious Pig") - enough for 3 small racks.

Pound everything in a mortar until it's a thick paste. Work evenly into the meat and let sit ½ hour or so before smoking. Hickory and apple.

Posted to bbq-digest by Cathy Loup <celoup@ix.netcom.com> on Jan 19, 1999, converted by MM_Buster v2.0l.

Serrano Chile Blue Cornbread

Servings: 8 servings

Ingredients:

1 ¼ cub Blue cornmeal
1 cub All-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
⅛ teaspoon Baking soda
2 tablespoon Sugar
2 tablespoon Butter or margarine
3 Serrano chiles; (to 4),unseeded,
; finely chopped
3 Cloves garlic
1 Sweet red pepper; finelychopped
1 Green pepper; finely chopped
2 large Eggs; lightly beaten
1 cub Buttermilk
1/3 cub Butter or margarine; melted
1/3 cub Shortening; melted
2 tablespoon Plain low-fat yogurt
1 11 ounce can white corn;drained
3 tablespoon Chopped fresh cilantro

Preparation:

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Set aside.

Melt butter in a large skillet; add serrano chiles and next 3 ingredients.
Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set aside.

Combine eggs and next 5 ingredients; add to dry ingredients, stirring just until moistened. Stir in vegetable mixture and cilantro.

Place a well-greased 10-inch cast iron skillet in a 450 ø F oven for 4 minutes or until hot. Remove from oven; spoon batter into skillet.

Bake at 450 ø F for 25 minutes or until cornbread is lightly browned.

Recipe by: Southern Living

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Serranos En Escabeche

Servings: 6 servings

Ingredients:

1 ½ pound Serrano or jalapeno chiles
¾ cub Olive oil
2 medium White onions; cut into ½"slices
3 medium Carrots; cut into ½"slices
1 Garlic head; separated into
Cloves; but not peeled
2 cub White wine vinegar
½ cub Water
2 tablespoon Salt
1 Bay leaf
½ teaspoon Dried oregano; crumbled
3 Sprigs Fresh marjoram;leaves only, finely chopped
3 Sprigs Fresh thyme; leavesonly, finely chopped

Preparation:

Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast-iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, and garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat to medium-low and simmer for 5 minutes more. Transfer the vegetables to a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week. (If desired, sterilize 6 pint jars according to the manufacturers instructions, fill and seal them for longer keeping.) This recipe yields 6 pints.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6247 broadcast 04-11-1997) 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

04-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken

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Sesame And Sunflower Whole Wheat Bread

Servings: 1 servings

Ingredients:

2 cub Whole wheat flour
1 Envelope dry yeast
1 ½ cub Milk
¼ cub Honey 1 tablespoon sesame orvegetable
; oil
1 Egg; separated
½ cub Cracked wheat*
2 teaspoon Salt
1 ¾ cub Unbleached all purposeflour; (about)
½ cub Salted shelled sunflowerseeds
2 ½ tablespoon Sesame seeds
1 tablespoon Water
2 teaspoon Chopped pecans
2 teaspoon Rolled oats
2 teaspoon Caraway seeds
2 teaspoon Fennel seeds
2 teaspoon Poppy seeds
2 teaspoon Sesame seeds

Preparation:

*Also called bulgur, available at natural foods stores and supermarkets.

Combine 1 ½ cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining ½ cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour ½ cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 ¾ hours.

Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 ½ tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 ½-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 ¼ hours.

Preheat oven to 375F. Using sharp knife, cut ⅛-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut ⅛-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.

Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.

Makes 2 loaves.

Bon Appetit November 1990

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Sesame Asparagus

Servings: 1 servings

Ingredients:

1 pound Fresh asparagus; trimmed
1 teaspoon Vegetable oil
½ cub Diced red bell pepper
1 tablespoon Soy sauce
1 teaspoon Sesame oil
2 teaspoon Toasted sesame seeds

Preparation:

Cook asparagus in boiling salted water until crisp tender, about 3 minutes.
Drain and rinse under cold water. Heat vegetable oil in nonstick skillet.
Saute' bell pepper in oil. Add asparagus and saute' until heated through.
Add soy sauce and sesame oil. Toss with pepper and asparagus. Sprinkle with sesame seeds to serve. Yield: 4 servings.

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Sesame Asparagus Salad

Servings: 4 servings

Ingredients:

1 pound Asparagus; (I like thinones.)

DRESSING:
2 tablespoon Soy sauce; low sodium
½ teaspoon Sugar; or less
½ teaspoon Rice wine vinegar
1 teaspoon Sesame oil
Baby salad greens or spinach

GARNISHES:
Mandarin oranges
Roasted red pepper strips
Toasted sesame seeds

Preparation:

Trim asparagus and cut diagonally into 1-inch pieces.

Blanch in boiling water, followed by immediate rinsing with cold water to stop the cooking process.

In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and sesame oil.

Gently toss in the asparagus; cover and chill.

TO SERVE:

Place baby salad greens on chilled plates. Using a slotted spoon, mound asparagus in the center of greens.

Decorate with mandarin oranges and roasted red pepper strips.

Drizzle with remaining dressing.

Sprinkle with toasted sesame seeds.

Recipe by: LSS Files

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 22, 1998, converted by MM_Buster v2.0l.

Sesame Beef

Servings: 4 servings

Ingredients:

1 pound Sirloin steak; cut into⅛-inch
; strips
2 tablespoon Sugar
3 tablespoon Cooking oil; divided
2 tablespoon Soy sauce
¼ teaspoon Pepper
3 Green onions; thinly sliced
2 Garlic cloves; minced
1 tablespoon Sesame seeds
Rice or chow mein noodles

Preparation:

Place beef in a glass bowl. Combine sugar, 2 tablespoons oil, soy sauce, pepper, onions, garlic and sesame seeds. Pour over beef and toss to coat.
Let stand 15 minutes. In skillet or wok, heat remaining oil over high heat; add beef and marinade. Stir-fry until beef is brown and has reached desired doneness. Serve immediately over rice or noodles. Yield: 4 servings.

Busted by Sara Horton 5/29/98

Recipe by: Taste of Home, Kim Champlin, Miami, Florida

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Sesame Beef And Scallion Kebabs

Servings: 1 servings

Ingredients:

¼ cub Soy sauce
2 Garlic cloves; forcedthrough a
; garlic press
1 tablespoon Asian; (toasted) sesame oil
1 teaspoon Minced fresh gingerroot
1 ½ tablespoon Sugar
2 teaspoon Wine vinegar
2 teaspoon Sesame seeds
1 teaspoon Black pepper
¾ pound Boneless shell steak; cutinto 1-inch
; cubes
Five; (7-inch) bamboo
; skewers
8 Scallions; trimmed

Preparation:

In a small bowl whisk together the soy sauce, the garlic, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper.
Thread the steak cubes loosely onto 4 of the skewers and thread the remaining skewer crosswise through the middle of each scallion so that the scallions stand parallel to one another. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes. Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.) Divide the beef and the scallions, both removed from the skewer, between 2 plates.

Serves 2.

Gourmet September 1993

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Sesame Beef Stir Fry

Servings: 1 servings

Ingredients:

1 pound Flank steak - cut intostrips
1 teaspoon Five-spice powder
2 tablespoon Olive oil
1 tablespoon Sesame oil
3 Minced garlic cloves
1 tablespoon Grated ginger
1 cub Sliced red bell pepper
1 cub Sliced yellow bell pepper
2 cub Baby bok choy - sliced
½ cub Beef broth
3 tablespoon Soy sauce
1 tablespoon Arrowroot / cornstarch
2 tablespoon Toasted sesame seeds

Preparation:

powder. Let stand for 30 minutes. In a large wok or saut‚ pan, heat the olive oil and sesame oil. Add the garlic cloves and ginger. Stir fry 1 minute then add the steak. Cook for 3-4 minutes, stirring often. Add the red and yellow bell peppers and bok choy. Cook for 1 minute to slightly wilt the vegetables. In a small bowl, stir together the beef broth, soy sauce and arrowroot. Add the liquid mixture to the wok and cook until slightly thickened. Remove from heat and stir in the sesame seeds. Serve with steamed rice. * Five Spice powder can be found in the Asian spice section of your supermarket.

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Sesame Beef with Vermicelli

Servings: 4 servings

Ingredients:

MARINADE:
1 tablespoon Soy sauce
2 tablespoon Honey
2 teaspoon Tomato paste
1 tablespoon Lemon juice
1 teaspoon White wine vinegar
1 tablespoon Sesame seeds
1 teaspoon MAGGI Garlic Stock Powder
1 tablespoon Oil
1 package MAGGI French Onion Soup Mix
Freshly ground black pepper

BEEF:
500 g Rump steak; cut into thin
; strips
200 g MAGGI Vermicelli
2 teaspoon Oil
2 Celery stalks*
1 Carrot*
1 Courgettes*; (1 to 2)
¼ cub Bean sprouts or snow peashoots

Preparation:

*cut into thin matchsticks

Combine the marinade ingredients in a plastic bag. Add the steak and mix well.

Remove the air and seal the bag with a twist tie. Refrigerate for 4 - 24 hours. Add the pasta to a large quantity of boiling salted water and cook for approximately 5 minutes or until just tender.

While the pasta is boiling, cook the beef. Heat the 2 tsp oil in a large frying pan. Add the beef and stir fry over a high heat for 2-3 minutes.

Add the vegetables and bean sprouts and stir fry for a further 1 minute or until the vegetables are tender but still crisp.

Drain the vermicelli and place in a serving dish.

Top with the beef mixture and serve immediately.

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Sesame Broccoli

Servings: 1 servings
Source: My friend Sue R., a wonderful cook

Ingredients:

1 bunch Fresh broccoli; ( I use 2)
1 tablespoon Sesame seeds
4 teaspoon Sugar
1 tablespoon Oil
1 tablespoon Vinegar
1 tablespoon Soy sauce

Preparation:

Clean broccoli and cut into pieces. The pieces should be long, when possible. (Include parts of the stalk.) Steam broccoli in a small amount of water until slightly tender. Drain well. Toast sesame seeds until they begin to darken. (Do not toast for a longer amount of time as they will burn.) Mix sesame seeds with remaining ingredients. Pour over broccoli. Mix well.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Oct 14, 1998, converted by MM_Buster v2.0l.

Sesame Broccoli Salad

Servings: 1 servings

Ingredients:

2 tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Oriental sesame oil
2 tablespoon Honey
12 cub Broccoli florets; (from 2large
; bunches)
½ cub Sesame seeds

Preparation:

Whisk soy sauce, vinegar, oil and honey in large bowl until blended. Season to taste with salt and pepper.

Steam broccoli florets until crisp-tender, about 5 minutes. Cool.

Stir sesame seeds in heavy large skillet over medium heat until golden, about 5 minutes. Transfer to small bowl; cool.

Mix broccoli and half of sesame seeds into dressing. Let marinate at room temperature at least 30 minutes or up to 2 hours, tossing occasionally.
Transfer broccoli to platter. Pour dressing over. Sprinkle with remaining sesame seeds.

Serves 6.

Bon Appetit October 1994

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Sesame Brown Rice

Servings: 10 servings

Ingredients:

1 l Water; See Notes
500 ml Long-Grain Brown Rice
30 ml Sesame Seeds
1 ml Salt

Preparation:

1. In a large saucepan, bring water to a boil and add rice. Cover and reduce heat. Cook for 50 minutes to 1 hour. Do not lift cover during required cooking time.

2. Put sesame seeds and salt in a heavy skillet. Cook over medium high heat, stirring constantly, until seeds begin to pop. Reduce heat and continue stirring until seeds take on a rich nut-brown colour, about 5 minutes.

3. Add salted seed mixture to rice and stir in just before serving. Makes 8-10 servings.

NOTES : This book appears to have been produced as a fundraising project for Mount Sinai Hospital Auxiliary in Toronto, Canada. I don't know when it was published. I have chosen to use the metric units listed at the right side of the recipe. Alternatively use the following conversions for the purpose of this recipe only: 1 L = 4 cups, 500 mL = 2 cups, 30 mL = 2 Tablespoon, 1 mL = ¼ teaspoon.

Recipe by: The Good Table: Easy Gourmet Recipes, p. 93 - see note

Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Nov 19, 1998, converted by MM_Buster v2.0l.

Sesame Buns

Servings: 4 servings

Ingredients:

250 g Flour
30 ml Oil
125 ml Boiling water
5 g Salt
10 g White sesame seeds

Preparation:

Heat oil in a small frying pan, add 50 g flour and saut‚ on low heat till golden. Remove from heat and cool. Mix in salt and the remaining flour and pour boiling hot water over it. Mix very quickly with a wooden spoon or chopsticks till smooth. When cool, bind to a smooth dough. Divide into four portions and roll into desired shapes. Sprinkle sesame seeds over. Arrange on a baking tray and bake in a pre-heated oven for five minutes at 200o C or till done. Serve hot.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sesame Candy

Servings: 1 servings

Ingredients:

3 cub Honey
2 cub Sesame seeds
Peanut oil

Preparation:

Do not make candy on a hot or humid day. In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305~ to 310~ on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly. Lightly grease a 9 x 13 inch baking sheet with peanut oil. Do not use waxed paper. Pour honey mixture on to it. Set baking sheet on a cooling rack. When cooled, but not hard. score into diamond shapes. When cooled completely, remove candy and separate into pieces. This is listed as a Saudi Arabian recipe

Posted to RecipeLu List by "Diane Geary" <diane@keyway.net> on Apr 13, 1998.

Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 24, 1998, converted by MM_Buster v2.0l.

Sesame Cheddar Bread

Servings: 1 servings

Ingredients:

2 tablespoon Or 2; (¼-ounce) packages
; active dry yeast
2 cub Warm water; (about 110degrees)
¼ cub Granulated sugar
2 tablespoon Soft butter
2 teaspoon Salt
2 Eggs; slightly beaten
½ cub Sesame seeds; toasted
5 ½ ½ cups unbleached flour;up to 6
3 cub Shredded Cheddar cheese;divided

Preparation:

In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.

Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.

Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.

Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

About 10 minutes before baking, preheat oven to 375 degrees.

Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.

Immediately, remove bread from pans and cool on a rack.

Yield: 2 loaves

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW# CL9204

Converted by MM_Buster v2.0l.

Sesame Chicken

Servings: 4 servings

Ingredients:

12 ounce Chicken breast - skinned andcut into; (350g)
strips 1- 2 tsp
Lemon juice
4 tablespoon Schwartz Sesame Seeds
4 tablespoon Plain flour
1 ½ teaspoon Schwartz Piri Piri Seasoning
1 Egg - beaten
Oil to fry

Preparation:

Sprinkle the chicken strips with lemon juice. Cover and leave for 5 - 10 minutes, then pat dry. Place the Sesame Seeds, flour and Piri Piri Seasoning in a large plastic bag and shake together. Dip the chicken strips into the beaten egg then place in the bag with the Sesame Seed mixture and shake to coat evenly. Heat the oil in a large pan. Gently fry the chicken strips until crispy. Serve with a chutney or relish.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sesame Chicken And Stir-Fried Vegetables

Servings: 1 servings

Ingredients:

1 Whole boneless chickenbreast; halved
2 teaspoon Sesame seeds
1 tablespoon Vegetable oil plusadditional for
; brushing the grill pan
¼ pound Fresh shiitake or whitemushrooms; stems discarded
; andthe caps sliced
; thin
½ pound Cabbage; sliced thin (about
; 2 cups)
1 small Red bell pepper; cut intojulienne
; strips
2 teaspoon White-wine vinegar
2 teaspoon Soy sauce
1 teaspoon Oriental sesame oil
½ teaspoon Minced peeled freshgingerroot
¼ teaspoon Sugar

Preparation:

Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it saute the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.

While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into ¼-inch-thick slices, and arrange it on top of the vegetables.

Serves 2.

Gourmet April 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sesame Chicken Kabobetts

Servings: 20 Skewers

Ingredients:

1 pound Boneless skinless chickenbreasts
2 tablespoon Each sesame oil and teriyakisauce
1 tablespoon Rice vinegar
2 teaspoon Grated gingerroot
3 cl Garlic, minced
1 teaspoon Liquid honey
½ teaspoon Ground cumin
¼ teaspoon Hot pepper sauce
1 tablespoon Sesame seeds

Preparation:

Cut chicken into ½ inch cubes. Thread 3 cubes onto each skewer. Place in glass baking dish.

Whisk together sesame oil, teriyaki sauce, vinegar, ginger, garlic, honey, cumin and hot pepper sauce; pour over chicken, turning to coat. Cover and marinate in refrigerator, turning once, for 1 hour.

Meanwhile, in dry skillet over medium heat, toast sesame seeds, stirring often, for about 6 minutes or until fragrant; set aside.

Place chicken on greased grill over high heat; close lid and cook for 3 to 4 minutes per side or until golden brown and no longer pink inside.
Sprinkle with sesame seeds. Makes about 20 skewers Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Meals in Minutes.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25, 1999

Sesame Chicken Nuggets with Ginger Dressing

Servings: 1 servings

Ingredients:

MARINADE:
3 large Egg whites
¼ cub Low-sodium soy sauce
2 tablespoon Sesame oil
1 teaspoon Grated fresh ginger
1 Scallion; finely chopped
1 pound Raw chicken breast

GINGER DRESSING:
2 tablespoon Grated fresh ginger
¼ cub Low-sodium soy sauce
2 tablespoon Dry; (not cooking) sherry
1 teaspoon Chopped fresh garlic
1 teaspoon Sesame oil
½ teaspoon Red chili flakes
2 Scallions; finely chopped
1 Lemon; (about 2
; tablespoons) ,
; Juice of
1 Orange; (about ¼ cup) ,
; Juice of

COATING:
4 tablespoon White sesame seeds; mixedwith 4
; tablespoons black
; sesame seeds
¼ cub Canola oil
1 pound Fresh spinach; washed,dried, and
stems removed

Preparation:

Preheat the oven to 350 degrees. Combine the marinade ingredients and whisk together until frothy. Add the chicken and marinate, refrigerated, 30-40 minutes.

Meanwhile, prepare the Ginger Dressing. Combine all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Remove from the heat and set aside while preparing the chicken.

Cut chicken into pieces. Drain the excess liquid from the chicken and dip them in the sesame-seed coating, covering them completely on all sides.
Place the chicken pieces in the refrigerator about 30 minutes before cooking to allow the coating to dry.

Heat the canola oil in a heavy skillet. Saute chicken on each side until crispy on the outside. Transfer them to a cookie sheet and place in the oven 3 minutes to make sure they are fully cooked in the center.

Serve the nuggets on a bed of raw spinach leaves and drizzle Ginger Dressing over the top or put in a bowl to serve on platter.

Converted by MC_Buster.

NOTES : Serves 4

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Sesame Chicken Wings

Servings: 1 servings

Ingredients:

1/3 cub Soy sauce
2 tablespoon Honey
2 tablespoon Cider vinegar
1 tablespoon Peeled and minced gingerroot
1 tablespoon Oriental sesame oil
2 Garlic cloves; minced
¼ teaspoon Cayenne; or to taste
3 pound Chicken wings; wing tips cutoff
3 tablespoon Sesame seeds

Preparation:

In a large bowl combine the soy sauce, the honey, the vinegar, the gingerroot, the sesame oil, the garlic, and the cayenne, add the chicken wings, stirring to coat them with the marinade, and let them marinate, covered at room temperature, stirring occasionally, for 2 hours or chill them, covered, overnight. Stir the mixture, put the wings on racks in baking pans, and sprinkle them with sesame seeds. Bake the wings in a preheated 425 degree oven for 30 minutes, or until they are golden and tender, and, if desired, broil them under a preheated broiler to about 2 inches from the heat for 1 to 2 minutes to crisp the skin. Serve the wings warm or at room temperature.

Yield: about 20 hors d'oeuvres

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9273

Converted by MM_Buster v2.0l.

Sesame Chicken with Napa Cabbage And Spinach Slaw on Baguett

Servings: 1 servings

Ingredients:

1 ½ tablespoon Allpurpose flour
2 tablespoon Sesame seeds
1 large Egg white
1 teaspoon Water
2 small Boneless skinless wholechicken breasts; (about 1pound
; total), halved and
; flattened slightly
2 teaspoon Asian sesame oil
1 tablespoon Fresh lemon juice
20 Inches; (about 10 ounces) of
; a baguette, cut
; crosswise into
4 cub Shredded Napa cabbage
2 cub Packed trimmed spinachleaves; washed well, spun
; dry, and shredded
1 Carrot; shredded

Preparation:

Put flour and sesame seeds on separate sheets of wax paper and in a shallow bowl beat together egg white and water.

Season chicken breasts with salt and dip them, 1 at a time, in flour, shaking off excess. Dip chicken in egg white, letting excess drip off, and coating with sesame seeds on 1 side, shaking off excess. Transfer chicken breasts as coated to a plate.

In a large nonstick skillet heat 1 teaspoon oil over moderate heat until hot but not smoking and cook chicken, sesameseed sides down, until golden, about 4 minutes. Turn chicken and cook 4 minutes more, or until just cooked through. Add lemon juice to skillet. Turn chicken to coat with juice and cook until juice is almost evaporated, about 1 minute. Transfer chicken to a cutting board and halve lengthwise.

Make a horizontal cut through center of each baguette piece with a serrated knife, cutting almost but not all the way through, and spread open. In a bowl toss together cabbage, spinach, carrot, remaining teaspoon oil, and salt to taste.

Make sandwiches with slaw, chicken, and bread, pressing together gently.

Yield: 4 sandwiches

Converted by MC_Buster.

Per serving: 155 Calories (kcal); 9g Total Fat; (49% calories from fat); 7g Protein; 13g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 1 ½ Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9315

Converted by MM_Buster v2.0n.

Sesame Coated Fish Sticks

Servings: 6 servings

Ingredients:

½ cub White sesame seeds
½ cub Black sesame seeds
1 cub Light or salt-reduced soysauce
2 teaspoon Hot pepper sesame oil
2 tablespoon Lemon juice
2 ½ pound Fresh halibut; cut evenlyinto
; 1-inch thick sticks
Flour; for dredging
4 Egg whites; beaten untilfrothy
3 tablespoon Peanut or other vegetableoil
1 Sweet-Soy Dipping Sauce; see* Note

Preparation:

* Note: See the "Sweet-Soy Dipping Sauce" recipe which is included in this collection.

Combine sesame seeds in a bowl and set aside. In a separate bowl combine the soy sauce, hot pepper sesame oil and lemon juice. Marinate fish sticks for 5 to 10 minutes in the soy mixture turning to coat. Dredge in flour, shaking off excess. Next, coat fish sticks with egg whites and then roll in sesame seeds to coat evenly on all sides. Heat an oven proof saute pan over moderate heat and add the oil. Saute the fish sticks on all sides until the sesame seeds just begin to brown. Finish cooking if necessary in a preheated 425 degree oven for 4 to 6 minutes or until fish is just done and firm to the touch. Be careful not to overcook. Serve immediately with Sweet-Soy Dipping Sauce. This recipe yields 6 to 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9624 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

08-08-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

Sesame Crusted Halibut with Ginger Vinaigrette

Servings: 4 Servings

Ingredients:

VINAIGRETTE:
2 tablespoon Grated fresh ginger root
1 teaspoon Dijon mustard
3 tablespoon Rice vinegar
¼ teaspoon Hot chili oil
1 tablespoon Sesame oil
2 tablespoon Canola oil
¼ teaspoon Salt
Freshly ground black pepperto taste

HALIBUT:
Non-stick cooking spray
1 1/3 pound Halibut fillet
3 tablespoon Sesame seeds
¼ cub Fine bread crumbs
Paprika
Salt to taste
Freshly ground black pepperto taste

Preparation:

To prepare the vinaigrette: In a bowl, whisk together the grated ginger, mustard and vinegar. Then add chili, sesame and canola oils, whisking until thickened. Season with salt and pepper; set aside.
To prepare the halibut: Spray the top of a broiling pan with cooking spray. Line the pan bottom with aluminum foil. Cut the halibut into ½-inch-thick slices.
Combine the sesame seeds and crumbs; dredge the halibut in the mixture and place on the prepared pan. Sprinkle lightly with paprika, salt and pepper. Bake in a preheated 450-degree (F) oven for about 6 to 8 minutes, or until cooked through.
Transfer the halibut to serving plates and drizzle with the vinaigrette.

From an article by Judith Blake, Seattle Times, in the Buffalo News, 1998.
Typed for you by Joan MacDiarmid.

Posted to MM-Recipes Digest V4 #12 by STEPHEN CEIDEBURG Refer#:
NONE on

Sesame Crusted Scallops on Transparent Apple, Yam, Gallette

Servings: 1 servings

Ingredients:

2 Pieces rice paper
1 teaspoon Fennel seed
1 teaspoon Pink peppercorns
3 teaspoon Chopped chervil
3 teaspoon Pecorino cheese
1 Peeled apple
1 Peeled yam
¼ cub Olive oil
6 Maine scallops
3 teaspoon Sesame seed
½ cub Mixed exotic salad greens

Preparation:

Emerse rice paper into bowl of water briefly, remove and pat dry. Sprinkle fennel seed, peppercorns, cheveril and cheese onto rice paper. Slice apples and yams to ¼ inch thickness and fan on paper evenly and season. Place second piece of rice paper on top.(From here on referred to as gallette) To a hot frying pan add olive oil then add gallette. When gallette is cookinig, season scallops with salt and pepper and dip in sesame seeds then place them around edge of pan. After about 3 to 5 minutes carefully flip both scallops and gallette. Keep on heat until golden brown. Remove. Slice gallette into wedges. Place on plate with scallops. Garnish with mixed greens.

Converted by MC_Buster.

NOTES : Recipe courtesy of Anthony Ambrose of Ambrosia on Huntington in Boston, Massachusetts

Recipe by: IN FOOD TODAY SHOW #INJ168A

Converted by MM_Buster v2.0l.

Sesame Crusted Softshells

Servings: 6 servings

Ingredients:

Oil; for frying
6 large Softshells; cleaned
½ cub Cornmeal
½ cub Flour
¼ cub Yellow sesame seeds
Salt; to taste
Freshly-ground black pepper;to taste
1 Siporio beer
2 Eggs; beaten
Juice of 3 limes
2 tablespoon Minced shallots
2 teaspoon Chopped garlic
2 Kaffir leaves
1 pound Cold butter; cubed
Parsley; for garnish

Preparation:

Preheat the fryer. Season the softshells with salt and pepper. In a shallow bowl, combine the cornmeal, flour and sesame seeds together. Season with salt and pepper. In a shallow bowl, whisk ½ cup of the beer and eggs together. Dip the softshells in the egg wash. Dredge the softshells in seasoned flour, coating the softshells completely. Set the softshells aside. In a sauce pan, combine the lime juice, shallots, garlic, and kaffir leaves. Bring the liquid up to a boil and boil for 1 minute. Whisk in the cold butter, a cube at a time until all of the butter is incorporated. The sauce should be slightly thick and coat the back of the spoon. Season with salt and pepper. Strain the sauce through a fine mesh strainer. Fry the softshells in the hot oil for 2 to 3 minutes on each side, or until golden-brown. Remove the shells from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center of each plate. Lay one softshell in the center of the sauce. Garnish with parsley. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) 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

04-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Sesame Cumin Pita Crisps

Servings: 1 servings

Ingredients:

6 tablespoon Oriental sesame oil
1 ½ teaspoon Ground cumin plus additionalto taste
Three; (5 to 6-inch) pita
; loaves

Preparation:

In a small bowl stir together the oil, 1 ½ teaspoons of the cumin, and salt to taste. Halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture. Cut each round into ¾-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350F. oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden. Toss the crisps with the additional cumin and salt to taste and let them cool.
The crisps keep in an airtight container for 1 week. Serve the crisps as a topping for vegetable or tossed green salad.

Makes about 3 cups.

Gourmet June 1990

Converted by MC_Buster.

NOTES : A crunchy salad topper.

Converted by MM_Buster v2.0l.

Sesame Dressing

Servings: 1 servings

Ingredients:

2 Garlic cloves
½ teaspoon Salt
½ teaspoon Ground cumin
½ cub Tahini
½ cub Fresh lemon juice
Water; as needed

Preparation:

Using a pestle, mash the garlic and salt to a paste and stir in the cumin.
Add the tahini, combine the mixture well and add ½ cup of the lemon juice in a slow stream, whisking. Beat in 1 or 2 tablespoons of water, or enough to make a thick creamy sauce, and season if necessary with additional salt and lemon juice. This recipe yields 1 cup of dressing.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9047 broadcast 01-20-1996) 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

08-10-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Sesame Encrusted Chicken Breast with Light Ginger Soy Sauce

Servings: 4 servings

Ingredients:

4 Boneless and skinlesschicken breasts; ( 6 ounce)
Salt and pepper to taste
1 cub Sesame seeds
½ teaspoon Chili flakes

GINGER SOY SAUCE:
1 teaspoon Vegetable oil
3 Cloves garlic; chopped
1 tablespoon Chopped ginger
½ cub Mirin wine
1 cub Chicken stock
1 tablespoon Hosin sauce
2 tablespoon Sweet hot chili sauce
½ teaspoon Sesame oil
½ teaspoon Chopped basil
Soy sauce to taste

Preparation:

For the chicken breasts, season with salt and pepper. In a small bowl mix sesame seeds and chili flakes and then dredge the chicken breasts in the mixture. Heat a large saute pan with vegetable oil until smoking hot. Add the chicken breast and brown each side well about 2 minutes on each side.
Remove chicken from the pan and transfer to a baking pan cook about another 3-5 minutes in a350 degree oven until the chicken breasts are just cooked through.

While the chicken breasts are cooking in the oven add vegetable oil to the pan you removed them from. Let heat up then add garlic and ginger and saute until you can smell the aroma about 1-2 minutes over high heat. Add the mirin and reduce by ½ over high heat 2-3 minutes. Add the chicken stock and cook over high heat ot reduce a bit about 2-3 minutes. If the chicken breasts are finished cooking by this time remove from the oven and allow to stand. Add hoisin and chili sauce and bring to a boil. Season with sesame oil, basil and soy sauce. Place chicken breasts on a bed of steamed rice.
Serve ½ of the sauce over the chicken and the remanded on the side. This will not be a thick sauce it is meant to be thin and light.

Converted by MC_Buster.

Per serving: 230 Calories (kcal); 20g Total Fat; (73% calories from fat); 7g Protein; 9g Carbohydrate; 0mg Cholesterol; 541mg Sodium Food Exchanges:
½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Sesame Fried Rice

Servings: 4 servings

Ingredients:

Canola oil; to cook
4 large Eggs
1 tablespoon Minced garlic
1 tablespoon Minced ginger
2 tablespoon Chopped scallions
6 cub Cooked jasmine rice; cooled,broken up
(usually day old rice)
½ pound Picked bean sprouts
2 tablespoon Thin soy sauce
1 tablespoon Sesame seed oil
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

In a hot wok coated with canola oil, quickly scramble the eggs to soft stage. Set aside.

In the same hot wok coated with oil, add garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C17) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@krypto.net"

Per serving: 71 Calories (kcal); 4g Total Fat; (57% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

Sesame Fruit Salad

Servings: 10 Servings

Ingredients:

2 large Bananas, peeled, sliced
1 large Red apple, diced
1 cub Small green seedless grapes
½ cub Sour cream
2 tablespoon Sugar
¼ teaspoon Ground cardamom
1 tablespoon Toasted sesame seed*

Preparation:

NOTE: To toast sesame seed, spread seeds in a shallow pan. Bake at 350 degrees for 5 minutes or until golden brown.

In medium bowl; combine fruit. In small bowl, combine sour cream, sugar and cardamom. Spoon the sour cream mixture over the fruit and toss gently to blend.

Sprinkle with sesame seed.

This will make 10 half cup servings.

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

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98

Sesame Ginger Turkey Slices

Servings: 4 Servings

Ingredients:

2 tablespoon Teriyaki sauce
1 tablespoon Sesame seed, toasted
1 teaspoon Ground ginger
1 pound Turkey breast slices
Hot cooked Japanese curlynoodles if desired

Preparation:

Brush grill rack with vegetable oil. Heat coals or gas grill.

Mix teriyaki sauce, sesame seed and ginger.

Cover and grill turkey 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with sauce mixture and turning after 10 minutes, until no longer pink in center. Discard any remaining sauce mixture.

Serve turkey with noodles. Yield: 4 servings. * To toast sesame seed, heat in ungreased skillet over medium heat about 2 minutes, stirring occasionally, until golden brown. Typed in MMFormat by cjhartlin@email.msn.com Source: Betty Crocker

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 3, 1999

Sesame Mushrooms

Servings: 1 servings

Ingredients:

¾ pound Mushrooms; sliced thin
2 teaspoon Oriental sesame oil
1 teaspoon Vegetable oil
2 tablespoon Thinly sliced scalliongreens

Preparation:

In a heavy skillet cook the mushrooms in the oils over moderate heat, stirring frequently, for 6 to 8 minutes, or until the liquid they give off is evaporated and they are golden. Stir in 1 tablespoon water, the scallion greens, and salt and pepper to taste and cook the mixture, stirring, for 1 minute.

Serves 2.

Gourmet May 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sesame Mustard Vinaigrette

Servings: 1 servings

Ingredients:

2 tablespoon Whole grain mustard
2 teaspoon Rice wine vinegar
¼ teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Freshly-ground black pepper
2 tablespoon Vegetable oil
1 teaspoon Sesame oil
2 tablespoon Chopped green onions

Preparation:

In a small bowl, whisk together mustard, vinegar, sugar, salt, and pepper.
Slowly whisk in the oils. Mix in the green onion. This recipe yields ? cup of vianigrette.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

08-31-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Sesame Noodle Salad with Hot Peanuts

Servings: 4 servings

Ingredients:

14 ounce Chinese egg noodles; orramen
2 Carrots; peeled and cut intofine julienne strips
½ Cucumber; peeled and cutinto ½-inch cubes
4 ounce Celery root; peeled and cutinto fine julienne strips
6 Scallions; finely sliced
8 Waterchestnuts; canned,drained and finely sliced
6 ounce Bean sprouts
1 small Fresh green chili pepper;seeded and finely chopped
2 tablespoon Sesame seeds; to serve
1 cub Shelled peanuts; to serve

FOR DRESSING:
1 tablespoon Dark soy sauce
1 tablespoon Light soy sauce
1 tablespoon Honey
1 tablespoon Rice wine or dry sherry
1 tablespoon Sesame oil

GARNISH:
Fresh cilantro leaves; or
Whole green chile pepper; or
Fresh mint leaves

Preparation:

A crunchy salad: hot peanuts make a tasty topping with cold noodles.

1) Preheat oven to 400F for toasting seeds and nuts.

2) Cook noodles. Drain and refresh in cold water, drain again.

3) Mix noodles with the prepared vegetables.

4) Combine the dressing ingredients in a small bowl, then toss into the noodle mixture. (Can be made ahead to this point and refrigerated; return to room temperature while you toast seeds and nuts.)

5) Using separate cookie sheets, spread seeds and nuts in a single layer.
Toast seeds 5 minutes; toast nuts for 10 minutes or until evenly browned.

6) To serve: toss the noodle mixture and plate; top with seeds; top with peanuts. Garnish.

Serves 4, each 782 cals, 12g fiber, 26g fat (30%) (15 or 16 points). Est by mastercook and kitpath@earthlink.net. Ref: Fast and Healthy Recipes from Lorenz Books isbn 1859676669

Recipe by: Fast and Healthy Recipes: Lorenz Books

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 07, 1999, converted by MM_Buster v2.0l.

Sesame Noodles

Servings: 6 servings

Ingredients:

12 ounce Vermicelli; uncooked
1 tablespoon Sesame seeds
1 tablespoon Olive oil
1 Clove garlic; minced
½ teaspoon Ginger root; grated
1 cub Carrots; shredded
¼ cub Green onion; sliced
4 teaspoon Soy sauce
1 teaspoon Sesame oil

Preparation:

Cut noodles into 4 inch pieces. Cook noodles as directed on package. Drain; cover to keep warm.

Cook sesame seed in large skillet or wok over medium-high heat until toasted. Remove from skillet:set aside.

Heat oil in same skillet over medium-high heat until hot. Add garlic, gingerroot and carrots; cook and stir 1 to 3 minutes or until lightly browned. Add onions, soy sauce, sesame oil, sesame seeds and cooked noodles; cook and stir 2 to 3 minutes or until thoroughly heated.

Posted to MM-Recipes Digest V4 #778 by James and Susan Kirkland <kirkland@gj.net> on Sep 09, 1997

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

Sesame Noodles

Servings: 6 servings

Ingredients:

8 ounce Soba noodles
1 teaspoon Sesame oil
3 tablespoon Peanuts; chopped
2 tablespoon Fresh ginger; finely chopped
3 Cloves Garlic; minced
6 tablespoon Teriyaki sauce
2 tablespoon Lime juice
1 teaspoon Chili-garlic sauce
1 ½ cub Red onions; thinly sliced
2 tablespoon Fresh cilantro; chopped

Preparation:

Cook noodles until tender but still firm to bite. Drain noodles.

In a large, non-stick wok, heat sesame oil. Add ginger, onions and garlic and stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce. Simmer 30 seconds. Add noodles, peanuts and cilantro to wok and stir well. Season with salt and pepper.

Cal 206.8 Fat 3.8 Fiber 2.3 CFF 16%

Recipe by: Bon Appetit w/my adaptations

Posted to EAT-LF Digest by Penchard@aol.com on Sep 15, 1999, converted by MM_Buster v2.0l.

Sesame Noodles with Cucumbers And Shredded Chicken

Servings: 4 servings

Ingredients:

½ cub Chinese sesame paste ortahini
can also substitute creamypeanut butter)
1 tablespoon Sesame oil
¼ cub Canola oil
½ cub Rice wine vinegar
2 Serrano chiles; de-stemmed
2 Garlic cloves
1/3 cub Basil leaves
1 bunch Chopped scallions
1/3 cub Mint leaves
Salt; to taste
Freshly-ground black pepper;to taste
1 pound Angel hair pasta; blanched,refreshed
2 English cucumbers; julienned
2 cub Shredded chicken from
1 Whole Roasted Chicken; see *Note
1 Red bell pepper; finelydiced,
For garnish

Preparation:

* Note: See the "Whole Roasted Chicken" recipe which is included in this collection.

In a food processor, mix sesame paste, oils, and vinegar. Add chile, garlic and herbs and puree until smooth. Season with salt and pepper. In a large mixing bowl toss pasta, cucumbers and chicken with dressing. Check for seasoning and garnish with red bell peppers and basil/mint leaves. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A05)

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.

Sesame Noodles with Kale

Servings: 4 servings

Ingredients:

1 large Bunch kale
(1 ¼ to 1 ½ lbs.)
12 ounce Udon; soba, spaghetti orfettuccine
2 tablespoon Fettuccine; or to taste
2 tablespoon Tamari; or to taste
2 tablespoon Toasted white or blacksesame seeds
4 SERVINGS VEGAN

Preparation:

This recipe demonstrates a practical way to boil pasta and a green vegetable together in one pot to create a colorful entree. You'll start out with a huge amount of kale, but the greens shrink dramatically as they cook. Just be sure to use a very large pot.

While you are bringing a large pot of water to a boil, hold bunch of kale together, slice off and discard thickest part of stem (about 1 inch). Still holding kale in a bunch, slice remaining stems and leaves as thin as you can. Set kale in sinkful (or large bowl) of water and swish vigorously to remove any grit. (Repeat this process with fresh water if kale seems especially sandy.) Lift out kale, place in colander and rinse thoroughly.

When water has come to a rolling boil, add pasta and cook for 5 minutes less than cooking time indicated on package. Add kale stems and leaves in a few batches, pressing down with back of large spoon to submerge each batch.
Continue cooking, uncovered, over high heat until kale and pasta are tender, about 5 minutes. (Kale tends to remain on top of pasta. Press it under water from time to time with back of large spoon.)

Drain pasta and kale and return to pot. Add sesame oil and tamari and toss with fork. Taste and add more sesame oil and tamari if necessary. Add sesame seeds and toss again. Serve hot or at room temperature.

SERVING: 404 CAL.; 16G PROT.; 11G TOTAL FAT (1G SAT. FAT); 63G CARB.; 0 CHOL.; 1,307MG SOD.; 5G FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 42

Converted by MM_Buster v2.0l.

Sesame Oil, Lemon And Chervil Vinaigrette for Filet Beans

Servings: 10 servings

Ingredients:

1 pound Filet beans
1/3 cub Lemon juice; freshlysqueezed
1 cub Canola oil
¼ cub Sesame oil
1 bunch Chervil; chopped
Salt and pepper; to taste

Preparation:

Steam filet beans until tender, shock in cold water. Combine lemon juice, salt and pepper, in a stainless steel bowl.

Slowly whisk in oils until emulsified. Add herbs and toss about ¼ cup vinaigrette with filet beans to coat.

Reserve extra dressing in refrigerator for later use.

Makes 1 cup.

Recipe by: Cook's Garden Catalog, Spring/Summer '99

Converted by MM_Buster v2.0l.

Sesame Orzo with Charred Scallions

Servings: 1 servings

Ingredients:

1 tablespoon Sesame seeds
¾ cub Orzo
2 teaspoon Asian sesame oil
1 bunch Scallions; (about 6), cut on
; diagonal into
; 1-inch pieces

Preparation:

In a dry small heavy skillet cook sesame seeds over moderate heat, stirring, until golden brown, about 4 minutes, and transfer to a bowl.

In a 3-quart saucepan bring 2 quarts salted water to a boil. Add orzo and cook, stirring occasionally, until al dente. Drain orzo in a colander and rinse under cold water. Drain orzo well and add sesame seeds.

In an 8-inch non-stick skillet heat oil over high heat until hot but not smoking and saute scallions, stirring occasionally, until lightly charred and tender, about 3 to 4 minutes. Stir scallion mixture into orzo and season with salt and pepper.

Serves 2.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 524 Calories (kcal); 6g Total Fat; (11% calories from fat); 18g Protein; 97g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges:
6 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Sesame Pea-Shoot Salad

Servings: 1 servings

Ingredients:

1 cub Sugar snap peas
½ cub Snow peas
½ cub Fresh or thawed frozen greenpeas
1 tablespoon Rice vinegar
1 tablespoon Asian; (toasted) sesame oil
2 teaspoon Sesame seeds; toastedlightly
½ tablespoon Firmly packed light brownsugar; up to 1
2 teaspoon Soy sauce
6 cub Pea shoots; washed well and
; spun dry

Preparation:

In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow and green peas and cook 1 minute. Drain peas in a colander and rinse in cold water. Pat dry on paper towels.

In a small bowl whisk together vinegar, oil, sesame seeds, sugar, and soy sauce until sugar is dissolved.

In a bowl toss pea shoots and peas with dressing.

Serves 4.

Gourmet June 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sesame Pizza

Servings: 4 servings

Ingredients:

FOR THE BASE:
8 ounce Wholemeal flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 tablespoon Sesame seeds
1 Free-range egg; beaten
5 fluid ounce Milk; (5 to 6)
1 tablespoon Olive oil

FOR THE TOPPING:
1 tablespoon Olive oil
1 Onion; finely chopped
2 Cloves garlic; crushed
½ Red pepper; deseeded anddiced
4 ounce Mushrooms
1 teaspoon Oregano
1 14 ounces ti choppedtomatoes
1 tablespoon Sun dried tomatoes; finelychopped
Salt and pepper
2 ounce Mozzarella cheese; (2 to 3)
2 teaspoon Sesame seeds

Preparation:

1. Mix the flour with the baking powder, salt and sesame seeds.

2. Beat the egg with the milk and olive oil and pour over the flour. Work to a soft dough adding more flour if necessary. Roll out into a circle or press into a Swiss roll tray. Bake at 200øC/400øF/gas mark 6 for 10 minutes.

3. For the topping, heat the oil and gently fry the onion and garlic for 10 minutes until soft. Add the pepper and mushrooms and cook for another 5 minutes.

4. Add the herbs to the pan and both types of tomatoes. Leave the mixture to simmer until the liquid has reduced and the sauce has a moist, rather than sloppy consistency. Season to taste.

5. Spread the topping over the base, cover with cheese and sesame seeds and grill until the cheese has melted.

Converted by MC_Buster.

NOTES : simple scone mixture with a nutty sesame flavour makes a good base for this tasty pizza. It is best served hot, but can be served cold as part of a picnic lunch.

Converted by MM_Buster v2.0l.

Sesame Pork Balls with Sweetsour Sauce

Servings: 4 servings

Ingredients:

1 500 gram pac minced pork
1 bunch Salad onions; finely chopped
1 tablespoon Five spice powder
1 tablespoon Plain flour
Salt and freshly groundblack pepper
2 tablespoon Sesame seeds
1 tablespoon Sunflower oil
1 package Fresh or frozen stir-fryvegetables
1 350 g jar sweet and sourstir-fry sauce

Preparation:

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

In a mixing bowl combine the pork, salad onions, five spice powder, plain flour and seasoning and mix thoroughly. Using your hands form the mixture into 12 even sized balls. Take a few sesame seeds in your hand to coat each ball. Place the balls on a baking sheet and cook in the preheated oven for 20 minutes.

Meanwhile, heat the sunflower oil in a large frying pan or wok and stir-fry the vegetables following on pack instructions. Once the vegetables are ready add the stir-fry sauce and heat through.

Add the cooked pork balls to the vegetables and sauce and serve.

Notes Delicious served with egg thread noodles or rice.

Converted by MC_Buster.

NOTES : A simple version of a classic Chinese dish which is ideal for a family supper.

Converted by MM_Buster v2.0l.

Sesame Pork Tidbits with Sweet And Sour Sauce

Servings: 36 Servings

Ingredients:

1 ½ pound Boneless Pork Loin
½ cub Cornstarch
¼ cub Teriyaki Sauce
3 tablespoon Lightly Toasted Sesame Seeds
3 cub Vegetable Oil

SWEET & SOUR SAUCE:
¼ cub Sugar
¼ cub Vinegar
¼ cub Catsup
¼ cub Water
1 tablespoon Teriyaki Sauce
1 ½ teaspoon Cornstarch

Preparation:

Trim excess fat from pork; cut into 1 inch cubes and set aside. Thoroughly combine cornstarch, teriyaki sauce and sesame seed in medium bowl (mixture will be very stiff). Stir in pork cubes; let stand 30 minutes. Meanwhile, prepare Sweet & Sour Sauce; (see below) keep warm. Heat oil in medium saucepan over medium-high heat to 300oF. Add 1/3 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes. Remove and drain on paper towels. Repeat with remaining pork. Serve immediately with warm Sweet & Sour Sauce. SWEET & SOUR SAUCE: Combine sugar, vinegar, catsup, water, teriyaki sauce and cornstarch in small saucepan. Cook over high heat, stirring constantly, until thickened. Typed by Syd Bigger.

Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Aug 08, 98

Sesame Pork with Courgettes And Red Wine Sauce

Servings: 1 servings

Ingredients:

2 Pork tenderloins
2 Courgettes
1 Crushed garlic
Sesame seeds
100 ml Red wine; (4fl oz)
100 ml Dry white wine; (4fl oz)
100 ml Chicken stock; (4fl oz)
Olive oil
Seasoning

Preparation:

Heat some oil in a frying pan. Press the pork loins into the sesame seeds until thoroughly coated. Put loins into the hot pan and reduce the heat until the pork is crusted, adding oil if necessary.

Meanwhile, heat some oil in another pan, add the garlic. Cut the courgettes into thinb wedges, trim off the white bits. Stir fry the courgettes until wilted. Season with salt and pepper and add the white wine. Take the pork out of the pan and rest for five minutes.

To make the sauce, remove any seeds from the pan and using the same pan add the red wine and chicken stock. Reduce to thicken into a sauce. Carve the pork loins sideways into slices, place the courgettes on a plate, top with the loin pieces and the sauce.

Converted by MC_Buster.

Per serving: 149 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 977mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Sesame Prawn Toasts

Servings: 1 servings

Ingredients:

6 ounce Peeled prawns; (175g)
1 Egg size 3 - beaten
1 tablespoon Soy sauce
1 teaspoon Schwartz Chinese 5 SpiceSeasoning
2 tablespoon Cornflour
4 slice White bread - crusts removed
4 tablespoon Schwartz Sesame Seeds
Oil for frying

Preparation:

Pound the prawns to a paste using a potato masher, food processor or pestle and mortar. Gradually incorporate the egg, soy sauce, Chinese 5 Spice and cornflour. Spread the paste onto the bread then sprinkle with the Sesame Seeds, pressing them down firmly. Heat the oil in a large pan and fry the bread on both sides, two at a time until crispy for 5-10 minutes. Drain on kitchen towel then cut into eight to make cocktail size triangles.

Quantity:

Makes 32

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sesame Prawn Toasts with Chilli Dipping Sauce

Servings: 4 servings

Ingredients:

Groudnut oil; fordeep-frying
4 Spring onions; trimmed
300 g Raw peeled tiger prawns;well drained
1 teaspoon Cornflour
Tabasco sauce; for seasoning
1 Egg white
4 medium Slice white bread
2 Heaped tbsp white sesameseeds
4 tablespoon Tomato ketchup
1 tablespoon Clear honey
½ Lemon; pips removed
Salt and freshly groundblack pepper

Preparation:

Preheat a deep-fat fryer or wok with 5cm/2" oil.

1 Chop up the spring onions and add to a processor. Add the cornflour, egg white, prawns and a few drops of Tabasco. Season and blitz to a paste.

2 Spread the prawn mixture on the slices of bread. Sprinkle over the sesame seeds, press down lightly to help them stick, cut off the crusts and cut each slice into eight triangles.

3 Place the sesame prawn toasts in the deep-fat fryer or wok and cook in batches for 1-1 ½ minutes until lightly golden, turning them over half-way through. Drain on kitchen paper.

4 Place the tomato ketchup in a small bowl, add the honey and squeeze in the lemon juice. Season to taste and add a few drops of Tabasco.

5 Spoon into a small dipping bowl and place on a serving plate or platter.
Arrange the sesame prawn toasts around the edge to serve.

Converted by MC_Buster.

Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.

Sesame Rice

Servings: 1 servings

Ingredients:

2 tablespoon Sesame seeds
1 tablespoon Unsalted butter
1 cub Water
½ teaspoon Salt
½ cub Long grain white rice; (likeJasmine or
; Texmati)
1 tablespoon Minced fresh parsley leaves

Preparation:

In a 1 ½ to 2 -quart saucepan toast sesame seeds in butter over moderate heat, stirring occasionally, until golden and transfer to a small plate. In same pan bring water to a boil with salt and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most liquid is absorbed, about 15 minutes. Stir in parsley and sesame seeds with any remaining butter on plate and fluff rice with fork.

Yield: 2 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9265

Converted by MM_Buster v2.0l.

Sesame Roast Potatoes

Servings: 4 servings

Ingredients:

1 kg Potatoes; peeled, halved or
; quartered (2lb)
4 tablespoon Sunflower oil
25 g Sesame seeds; (1oz)

Preparation:

Preheat the oven to 220 øC, 425 øF, Gas Mark 7.

Place the potatoes in a large saucepan of cold water. Bring to the boil and simmer for 10 minutes. Drain well.

Heat the oil in a large roasting tray, place in the potatoes and toss well in the oil.

Cook for 45-60 minutes until brown and crisp, basting and turning frequently. Halfway through cooking, sprinkle with sesame seeds.

Converted by MC_Buster.

NOTES : A delicious way to serve roast potatoes. Ideal for entertaining.

Converted by MM_Buster v2.0l.

Sesame Salad Dressing

Servings: 1 servings

Ingredients:

1 Clove garlic
2 tablespoon Tahini
1 teaspoon Honey
¼ cub Fresh lemon juice
¼ teaspoon Ground cumin
½ cub Olive oil
2 tablespoon Chopped fresh parsley
Salt and freshly groundblack pepper; to taste

Preparation:

MAKES ¾ CUP DAIRY-FREE

In blender, combine all ingredients and process until well blended. Tate for seasoning. Serve over mixed salad greens.

PER TABLESPOON; 89 CAL.; 0 PROT.; 10G TOTAL FAT (1G SAT. FAT); 1G CARB.; 0 CHOL.; 6MG SOD.; 0 FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 48

Converted by MM_Buster v2.0l.

Sesame Salmon with Soba Noodles

Servings: 4 servings

Ingredients:

6 ounce Soba noodles
¼ cub Low sodium soy sauce
1 tablespoon Fresh lemon juice
2 tablespoon Minced fresh ginger; divideduse
24 ounce Salmon fillets; skinless(6-ounces per serving)
¼ cub Sesame seeds
1 teaspoon Vegetable oil
2 teaspoon Dark sesame oil
3 Scallions; coarsely chopped

Preparation:

Here's a quick sesame-crusted salmon served on warm Japanese soba noodles with scallions and ginger.

1) Bring a large pot of salted water to a boil. Add the soba noodles and cook until al dente, about 5 minutes. Drain the noodles, transfer them to a medium bowl and keep warm.

2) Meanwhile, in a small bowl, combine the soy sauce, lemon juice and half the ginger. Lightly brush the fish on both sides with a little of the soy ginger mixture and then dredge in the sesame seeds.

3. Heat the vegetable oil in a large nonstick skillet. Add the salmon to the pan, and cook over moderately high heat until the sesame seeds are golden and the fish is just cooked through, about 5 minutes per side.

4) Add the sesame oil, scallions, the remaining ginger and the remaining soy-ginger mixture to the soba noodles and toss to combine. Transfer the noodles to serving bowls, bop with the salmon fillets and serve.

EACH: 448 cals, 15g fat (29% cff) 941mg sodium (vs 1,286 mg from tamari or regular soy) - estimated by mastercook and kitpath@earthlink.net Recipe adapted to reduce sodium 3/99

elf, fareshare

Recipe by: Nell Newman: Cooking Fast Food & Wine Mar 1999

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 15, 1999, converted by MM_Buster v2.0l.

Sesame Salt

Servings: 1 servings

Ingredients:

1 cub White sesame seeds
1 teaspoon Salt

Preparation:

Place the sesame seeds in a frying pan over medium heat and toast, stirring constantly, until they just begin to turn a light brown and smell wonderful. Place in a food blender, grind to a coarse texture and stir in the salt. Store in a covered jar in the refrigerator.

Comments: This is an easy to prepare Korean condiment you will find useful in salads and sandwiches, in addition to some of the recipes in my column.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-08-1992 issue - The Springfield Union-News

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

07-12-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Sesame Scallion Pancakes^

Servings: 10 servings

Ingredients:

2 cub Flour; or cake flour
1 teaspoon Salt
1 large Egg; beaten
1 large Egg white; beaten
1 ½ cub Water
2 teaspoon Sesame oil
4 large Scallions; finely chopped
½ tablespoon Canola oil*

Preparation:

*To 1 or peanut oil.

Combine flour and salt. Stir in eggs, water and oil until smooth; add scallions.

Lightly oil an 8" skillet. Using about ¼ cup batter per pancake, cook until edges are lightly browned, swirling pan after pouring in batter. Flip and cook other side until lightly browned. Keep warm while making remaining pancakes.

Roll up like an unfilled crepe to serve.

Carolyn Shaw 2/25/98.

Recipe by: Vegetarian Times 101 Low-Fat & Fast Spring 1998

Posted to MM-Recipes Digest by ALISON MEYER on Oct 20, 98, converted by MM_Buster v2.0l.

Sesame Seed Bread

Servings: 1 servings

Ingredients:

1 POUND LOAF:
¾ cub Water
2 teaspoon Canola Oil
1 ½ tablespoon Honey
¾ teaspoon Salt
1 tablespoon Toasted Sesame Seeds
1 ¼ cub Whole Wheat Flour; (6.8Ounces)
½ cub Flour; Unbleached, (2.6Ounces)
2 tablespoon Gluten Flour
1 ½ tablespoon Powdered Whey
1 ½ teaspoon Active Dry Yeast

1.5 POUND LOAF:
1 ¼ cub Water
1 tablespoon Canola Oil
2 tablespoon Honey
1 ¼ teaspoon Salt
1 ½ tablespoon Toasted Sesame Seeds
2 ¼ cub Whole Wheat Flour; (12.2Ounces)
½ cub Flour; Unbleached, (2.6Ounces)
3 tablespoon Gluten Flour
2 tablespoon Powdered Whey
2 teaspoon Active Dry Yeast

Preparation:

Put the ingredientsin the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start.

Nutrient Analysis per Serving:

Calories: 128 Carbohydrates: 24 Protein: 5 Fat: 2 Fiber: 3

Recipe by: The New Complete Book of Bread Machine Baking

Posted to EAT-LF Digest by Angie Phillips <nbe@flash.net> on Aug 14, 1998, converted by MM_Buster v2.0l.

Sesame Seed Crusted Sea Scallops with Orange-Ginger Sauce

Servings: 4 servings

Ingredients:

1 ¼ pound Sea scallops -; (to 1 ½lbs)
2 tablespoon Black sesame seeds
Sea salt; to taste
Freshly-ground black pepper;to taste
2 tablespoon Canola oil
=== ORANGE-GINGER SAUCE ===
3 Shallots
3 tablespoon Canola oil
1 ½ cub Orange juice
1 pinch Saffron or turmeric
1 Piece ginger - (2"); peeled,and
Sliced across the fiber
1 teaspoon Rice wine vinegar or 1 tspnlemon juice
Sea salt; to taste
Freshly-ground black pepper;to taste
=== SQUASH OR POTATO PUREEAND BROCCOLI
===
1 Butternut squash or 2 sweetpotatoes
Or 2 jewel yams - (abt 1 ½lbs); peeled, seeded,
And cut into 1" cubes
1 pinch Mace or allspice
Sea salt; to taste
Freshly-ground black pepper;to taste
½ pound Broccoli florets

Preparation:

For the scallops: Remove the tough muscle attachment from the sides of the scallops. Rinse them briefly, drain, and dry on paper towels. Season to taste with salt and pepper. Pour the sesame seeds onto a small salad plate and dip one side of each scallop in the seeds. Heat one tablespoon of canola oil in a medium saute pan until hot. Put the scallops into the pan, sesame seeds down, and saute them for 3 minutes or until the crust is slightly crisp. Turn the scallops and brown the other side for 3 minutes or until the scallops are nearly cooked through and opaque. Remove scallops from the saute pan, drain them on a paper towel-lined dish, and cover with foil to keep them warm. For the Orange-Ginger Sauce: Preheat oven to 400 degrees. Put shallots in a small baking dish with 1 teaspoon oil, cover with foil, and roast for 30 to 40 minutes until soft. Pour the orange juice into a saucepan and boil until reduced by half. Remove from heat and cool to room temperature. Put the orange juice, saffron or turmeric, shallots and vinegar or lemon juice into a blender. Puree until smooth. Add the remaining oil in a thin stream as the motor runs. Blend until the sauce is smooth and shiny. Season to taste with salt and pepper. For the Squash or Sweet Potato Puree and Broccoli: Steam squash or sweet potato cubes for 20 minutes or until tender with a collapsible steamer in a saucepan. Puree the squash in a food processor. Season with mace or allspice, salt and pepper.
If puree is too thick, add some water. Steam broccoli in small saucepan with a steamer or blanch in boiling water until tender, about 3 to 5 minutes. Season broccoli with some olive oil, salt and pepper. To assemble:
Pour some Orange-Ginger Sauce on each of four warm dinner plates. Tilt the plates to spread the sauce evenly over the entire base. Put a spoonful of the squash or sweet potato puree in the middle of the plate. Arrange the scallops and broccoli in a circle around the puree. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9202) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-25-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Nora Pouillon

Converted by MM_Buster v2.0l.

Sesame Seed Sraws

Servings: 4 servings

Ingredients:

½ pound Puff pastry; homemade orstore
; bought
¼ cub Sesame seeds
1 tablespoon Kosher salt

Preparation:

Divide the dough in half. Roll out one half into a 10- x 20-inch rectangle ⅛ inch thick. Sprinkle on seeds and salt and using a rolling pin, firmly press the seeds and salt into the surface.

Cut into ½-inch wide strips using a pastry wheel, twist the strips and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.

Preheat oven to 400 F and bake until puffed and golden brown, 7-8 minutes.

Great with soups or cocktails.

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

Sesame Seed-Peanut Brittle Coupes

Servings: 1 servings

Ingredients:

1 cub Sugar
1/3 cub Water
¾ cub Lightly salted huskedcocktail peanuts; (about 4ounces)
1 ½ teaspoon Butter
¼ cub Sesame seeds; toasted
Vanilla ice cream or frozenyogurt
Rum

Preparation:

Butter baking sheet. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber color, swirling pan occasionally and washing down sugar crystals on side of pan and wet pastry brush, about 13 minutes. Mix in peanuts and butter, then sesame seeds. Immediately pour mixture onto prepared sheet. Cool completely. Break into pieces. Grind coarsely in processor using on/off turns. (Can be prepared 2 weeks ahead.
Chill in airtight container.)

Scoop ice cream into dishes. top with brittle. Spoon rum over; serve.

Serves 8.

Bon Appetit November 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sesame Shrimp

Servings: 4 servings

Ingredients:

4 tablespoon Sesame seeds
1 tablespoon Dark sesame oil -; (to 2tbsp)
1 tablespoon Rice vinegar -; (to 2 tbsp)
2 tablespoon Low-sodium soy sauce -; (to3 tbsp)
12 large Shrimp; peeled, deveined,
Tail portion of shellremoved
4 Bamboo skewers; 6" long

Preparation:

In a small skillet over medium heat, toast the sesame seeds until fragrant.
In a shallow dish, combine 2 tablespoons sesame seeds with the sesame oil, vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at the head and tail, and place in the marinade. Turn to coat, and set aside for 10 minutes. Spread the remaining 2 tablespoons sesame seeds on a plate.
Transfer the skewers to the plate, and coat with the sesame seeds. Heat the skillet over medium-high heat, and sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Pour the remaining marinade over the shrimp, and cook until the marinade thickens. Place the skewers on a plate, and pour the marinade over them. Serve warm or at room temperature. Makes 4 servings.

Cuisine: "Japanese" Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter - $32.50"

Per serving: 71 Calories (kcal); 5g Total Fat; (58% calories from fat); 5g Protein; 2g Carbohydrate; 27mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Sesame Soba Salad

Servings: 6 servings

Ingredients:

1 pound Dry soba noodles
1 tablespoon Light sesame oil
1 cub Cubed firm tofu
½ cub Scallions; sliced (slice and
; reserve green tops
; for garnish)
½ cub Red pepper; diced
2 tablespoon Ginger; freshly grated
¼ teaspoon White pepper
1 teaspoon Sea salt
¼ cub Basil; coarsely chopped
½ cub Snow peas; with stemsremoved
½ cub Sliced water chestnuts;drained and rinsed
; well
½ cub Tahini
¼ cub Rice vinegar
2 tablespoon Honey
2 tablespoon White sesame seeds
2 tablespoon Black sesame seeds forgarnish; (optional)

Preparation:

1. Cook soba noodles in a large soup pot with 2 quarts of water for 5 to 7 minutes, or until just tender. Drain and rinse with cold water until completely cooled. 2. While noodles are cooking, heat oil in a medium skillet and saute tofu, scallions, red pepper ginger, white pepper and salt. Add basil, snow peas, and water chestnuts, and cook just until basil is wilted.

3. Combine tahini, vinegar, honey, and white sesame seeds in small bowl.
Mix well.

4. In a medium mixing bowl, combine cooked noodles, vegetables and tahini sauce and stir well to completely coat noodles. Chill thoroughly, to allow flavors to combine. Garnish with black sesame seeds and green scallion tops.

Recipe by: Meals That Heal, by Lisa Turner

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Sesame Soy Vinaigrette

Servings: 1 servings

Ingredients:

½ teaspoon Sugar
2 teaspoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Oriental sesame oil
¼ cub Vegetable oil
2 teaspoon Sesame seeds; toastedlightly and
; cooled

Preparation:

In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds.

Makes about ½ cup.

Gourmet May 1991

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Sesame Spinach

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 tablespoon Dark sesame oil
1 pound Spinach - (2 lg bns);washed, stemmed
Kosher salt; to taste
Freshly-ground black pepper;to taste
Fresh lemon juice; to taste
2 tablespoon Toasted sesame seeds
(both white and black seeds;if
Available)

Preparation:

In a large pot or wok, heat the olive and sesame oils. Add the spinach, in batches if necessary, and saute over high heat for 1 minute or until the spinach just begins to wilt. Season with salt, pepper, and drops of lemon juice to taste and sprinkle with the sesame seeds. This recipe yields 4 to 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9645 broadcast 09-20-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

11-06-1996

Recipe by: John Ash

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Sesame Spinach Rolls with Soy-Lime Vinaigrette

Servings: 4 servings

Ingredients:

4 large Savoy cabbage leaves
Salt and pepper; to taste
5 cub Spinach leaves; washed
And spun dry; loosely packed
2 tablespoon Olive oil; PLUS
1 teaspoon Olive oil
1 Shallot; minced
1 Garlic clove; minced
1 tablespoon Sesame seeds; lightlytoasted

VINAIGRETTE:
2 tablespoon Soy sauce
3 tablespoon Fresh lime juice; or
2 Limes; juiced
2 tablespoon Rice wine vinegar
1 small Garlic clove; minced
½ Shallot; minced
Salt and pepper; to taste
½ teaspoon Asian sesame oil
1/3 cub Peanut oil

Preparation:

To prepare the spinach rolls: Blanch the cabbage leaves in boiling salted water until limp. Drain. Spread each leaf ribbed-side up on a cutting board and, using a sharp knife, trim the thickest part of the center rib flat with the leaf. Blot the leaves dry and set aside.

Select 20 of the best looking spinach leaves (they should be about the same size) and set aside.

Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.
When the oil is hot, add the garlic and shallots; cook just long enough to release the aroma. Add the remaining spinach and stir quickly to coat the leaves. Cook until the spinach becomes completely limp. Season with salt and pepper. Remove spinach and let cool.

Press all the liquid from the spinach; divide in half and roll each half into a 1-inch-diameter cylinder. Wrap tightly in the blanched cabbage leaves. Rub the leaves lightly with the remaining 1 teaspoon oil, then roll in sesame seeds to coat.

If made ahead, wrap the rolls in plastic wrap until ready to serve.

To make the vinaigrette: Combine the soy sauce, lime juice, vinegar, shallot and garlic in a small bowl; season with salt and pepper. Stir to mix. Slowly add the sesame and peanut oils, whisking to form an emulsion.
Taste; adjust salt and pepper if needed.

To assemble: Toss the reserved spinach leaves in a small amount of vinaigrette and arrange 5 leaves along the rim of each serving plate. Cut each spinach roll into 6 slices; arrange 3 pieces on each plate. If serving with the Black Cod, place a fillet in the center of each place. Serve with the remaining dressing, either in a small pitcher or in individual dipping bowls.

Serves 4. 90% cals from oil: PER SERVING: 280 calories, 6 g protein, 8 g carbohydrate, 28 g fat (4 g saturated), 0 mg cholesterol, 576 mg sodium, 3 g fiber. est by publisher

NOTES : At Hawthorne Lane, these are served with Glazed Black Cod.

Recipe by: David and Anne Gingrass, San Francisco, CA 1999

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Sesame Spinach with Mushrooms

Servings: 4 Servings

Ingredients:

1 tablespoon Sesame seeds
3 tablespoon Vegetable oil
2 large Cloves garlic, minced
½ teaspoon Salt
Pinch pepper
1 package (10 oz.) fresh spinach,trimmed
1 ½ cub Thinly sliced mushrooms(4 ounces)

Preparation:

In wok or large skillet, toast sesame seeds over medium heat for 3 to 5 minutes or until golden brown. Set aside.

Add 2 tbsp. of the oil to wok; heat over high heat. Stir-fry garlic, salt and pepper for about 10 seconds or until fragrant. Add spinach; stir-fry for about 2 minutes or just until wilted. Remove to sieve. Drain well, gently pressing out moisture; keep warm.

Drain and wipe wok dry; heat remaining oil. Stir-fry mushrooms for about 1 minute or just until limp. Add sesame seeds; remove from heat.

Place spinach in warmed serving bowl; sprinkle with mushroom mixture. Makes 4 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Canadian Living's Best Vegetables.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2, 1999

Sesame Sticks

Servings: 1 servings

Ingredients:

1 ½ tablespoon Butter; melted
3 slice Homemade-type white bread;crusts discarded
; and the bread cut
; into ½-inch-wide
; sticks
½ cub Sesame seeds

Preparation:

Preheat the oven to 350F. Season the butter with salt and pepper, brush it on the bread sticks, and roll the sticks in the sesame seeds. Bake the sesame sticks on a baking sheet in the middle of the oven for 15 minutes, or until they are golden.

Makes about 15 sesame sticks.

Gourmet November 1993

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Sesame Stir-Fried Brussels Sprouts

Servings: 4 servings

Ingredients:

2 pound Brussels sprouts; trimmedand halved
2 can Low-salt chicken broth;(10-½-ounce)
¼ cub Water
1 teaspoon Sugar
1 teaspoon Cornstarch
4 teaspoon Low-sodium soy sauce
2 Garlic cloves; crushed
1 teaspoon Sesame seeds; toasted

Preparation:

Combine Brussels sprouts and broth in a large skillet; bring to a boil.
Cook 6 minutes or until sprouts are tender, stirring frequently.

Drain; return to skillet.

Combine water, sugar, cornstarch, soy sauce, and garlic in a small bowl; stir until blended. Add cornstarch mixture to skillet; bring to a boil, and cook 1 minute or until thickened, stirring constantly.

Remove from heat; sprinkle with the sesame seeds. S: 4 servings (serving size: 1 cup).

Nutritional Information: CALORIES 123 (15% from fat); PROTEIN 8.9g; FAT 2g (sat 0.4g, mono 0.5g, poly 0.6g); CARB 22.5g; FIBER 8.8g; CHOL 0mg; IRON 3.8mg; SODIUM 263mg; CALC 97mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 189

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Sesame Stir-Fried Chicken

Servings: 1 servings

Ingredients:

1 pound Boneless skinless chickenbreasts; cut into
; 1-inch-wide strips
4 teaspoon Soy sauce
½ cub Dry Sherry
2 teaspoon Cornstarch
2 tablespoon Peanut oil
6 ounce Snow peas
4 Garlic cloves; minced
1 teaspoon Chili paste with garlic
1 8 ounce can sliced bambooshoots; drained
1 8 ounce can water chestnuts;drained
¼ cub Canned chicken broth
2 tablespoon Sesame seeds; toasted
3 Green onions; sliced
1 teaspoon Oriental sesame oil
Steamed rice
Additional soy sauce

Preparation:

Place first 4 ingredients in bowl and stir. Let marinate 15 minutes.

Heat oil in wok or heavy large skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Add sesame oil and toss to coat. Serve with rice, passing soy sauce separately.

Serves 4.

Bon Appetit November 1990

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Sesame Tofu Salad

Servings: 6 servings

Ingredients:

2 teaspoon Brown rice vinegar
2 teaspoon Brown rice syrup
2 teaspoon Toasted sesame oil
1 teaspoon Turmeric
Salt and freshly groundblack pepper; to taste
¼ cub Egg-free mayonnaise
1 pound Low-fat tofu; frozen, thawedand
; crumbled
¼ cub Diced celery
¼ cub Thinly sliced green onions
¼ cub Soaked and drained hijiki
¼ cub Sesame seeds
6 SERVINGS VEGAN

Preparation:

Enjoy this blend of tofu and hijiki as an alternative to egg salad. It's great served in a pita pocket with a handful of sprouts or on a bed of mixed greens. Calcium per serving: 315 mg.

In small bowl, combine vinegar, rice syrup, sesame oil, turmeric, salt, pepper and mayonnaise and mix well.

In medium bowl, crumble tofu. Add mayonnaise mixture and blend well. Stir in celery, green onions, hijiki and sesame seeds. Cover and refrigerate for several hours or overnight for flavors to blend.

PER SERVING: 173 CAL.; 9G PROT.; 8G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 105MG SOD.; 2G FIBER.

Recipe by: Vegetarian Times Magazine, March 1998, page 50

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Sesame Tofu Stir-Fry

Servings: 4 servings

Ingredients:

12 ounce Extra firm tofu
2 tablespoon Sesame oil
¼ cub Sesame seeds
2 tablespoon Vegetable oil
2 Cloves garlic; finelychopped
1 tablespoon Fresh gingerroot; chopped
2 Carrots; sliced ¼" thickon the diagonal
2 Red bell peppers;halved/seeded, sliced
¼ pound Snow peas; trimmed
¼ cub Teriyaki sauce

Preparation:

Cut tofu into 1 inch cubes. In medium bowl, gently toss with sesame oil and sesame seeds. Heatvegetable oil in large nonstick skillet or wok over Medium-High heat. Add tofu and brown lightly. Remove and reserve. If there are a lot of sesame seeds in oil, strain and return to skillet. Add garlic and ginger; cook until fragrant, about 30 seconds to one minute. Add carrots and pepeprs; cook 2-3 minutes or until beginning to soften. Add snow peas and teriyaki sauce. Bring to a boil. Place vegetables on serving platter and top with tofu. Makes 4 servings. The Toronto Star, Septemeber 15, '99 Quck Cuisine by Bonnie Stern MC formatting by bobbi744@acd.net

NOTES : Serve this with steamed rice or noodles.

Recipe by: The Toronto Star, Septemeber 15, '99

Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Sep 19, 1999, converted by MM_Buster v2.0l.

Sesame Twists (Koulourakia)

Servings: 1 servings

Ingredients:

½ cub Unsalted butter; roomtemperature (1
; stick)
6 tablespoon Margarine; room temperature
¼ cub Vegetable oil
2 tablespoon Grated orange peel
1 cub Sugar
1 large Egg
½ teaspoon Vanilla extract
4 cub All purpose flour
2 teaspoon Baking powder
¼ teaspoon Baking soda
¼ cub Orange juice
1 Egg; beaten to blend
; (glaze)
Sesame seeds

Preparation:

Preheat oven to 350F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.

Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

Makes about 3 dozen.

Bon Appetit December 1992

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Sesame Udang Toast (Sesame Prans on Toast)

Servings: 1 servings

Ingredients:

150 g Prawns
1 tablespoon White wine
1 tablespoon Oyster sauce
½ tablespoon Fish sauce
1 tablespoon Flour
½ teaspoon Sugar
Black pepper
Garlic pepper
Sesame seeds
1 medium Slice white bread
Oil for deep frying

Preparation:

Grind all the ingredients except the oil and bread into a paste. Remove the crusts from the bread (optional).

With a spatula, spread the mixture on the bread and sprinkle some sesame seeds over the top.

Deep fry with the prawns face down.

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

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

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Sesame Vinaigrette

Servings: 8 servings

Ingredients:

½ cub Rice vinegar
½ cub Tamari sauce; low sodium
1 ½ tablespoon Sesame oil; or more to taste
1 tablespoon Toasted sesame oil|
Combine all wet ingredientsin small bowl

Preparation:

~- -- whisk together. Garnish with sesame seeds. Variation: Add red pepper flakes to taste or a minced seeded serrano pepper. 1g protein -- 1g fat.

Combine all wet ingredients in small bowl; whisk together. Garnish with sesame seeds. Variation: Add red pepper flakes to taste or a minced, seeded serrano pepper. |

NOTES : Makes 1-¼ cups

Recipe by: Vegetarian Times, April 1996

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Sesame Vinaigrette

Servings: 1 servings

Ingredients:

3 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Asian; (toasted) sesame oil
2 tablespoon Black or white sesame seeds;toasted lightly
1 tablespoon Vegetable oil
1/3 cub Water
Coriander leaves for garnish

Preparation:

In a small bowl whisk together ingredients.

Gourmet May 1994

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Sesame Whole-Wheat Soda Breads

Servings: 1 servings

Ingredients:

2 ½ cups whole-wheat flour;up to 2
1 1/3 cub All-purpose flour
1 teaspoon Baking soda
2 teaspoon Salt
1 ½ tablespoon Firmly packed light brownsugar
½ Stick cold unsalted butter;cut into bits (¼
; cup)
2/3 cub Old-fashioned rolled oats
¼ cub Plus 1 teaspoon sesameseeds; toasted lightly and
; cooled
1 1/3 cub Buttermilk plus additionalfor brushing
; the breads

Preparation:

In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose flour, the baking soda, the salt, and the brown sugar, add the butter, and blend the mixture until it resembles coarse meal. Stir in the oats and ¼ cup of sesame seeds, add 1 1/3 cups of the buttermilk gradually, stirring, and stir the dough until it forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining ½ cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute.
Divide the dough into 4 equal pieces, form each piece into a ball, and flattened the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a ⅛-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer he breads to a rack and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Makes 4 small loaves.

Gourmet December 1990

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Sesame Zucchini

Servings: 1 servings

Ingredients:

2 medium Zucchini
1 tablespoon Asian sesame oil
1 ½ teaspoon Sesame seeds; toastedlightly
1 teaspoon Soy sauce; or to taste
1 tablespoon Fresh lemon juice

Preparation:

Halve zucchini lengthwise and cut crosswise into ½-inch pieces. In a steamer set over simmering water steam zucchini, covered, until just tender, about 5 minutes.

In a bowl toss zucchini with sesame oil and seeds, soy sauce, and salt to taste until coated well and sprinkle with lemon juice. Serve warm or at room temperature.

Serves 2.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 88 Calories (kcal); 3g Total Fat; (23% calories from fat); 6g Protein; 14g Carbohydrate; 0mg Cholesterol; 355mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

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Sesame, Lemon And Curry Chicken Strips

Servings: 1 servings

Ingredients:

½ cub Plain low-fat yogurt
1/3 cub Purchased mango chutney;(such as Major
; Grey's)
2 tablespoon Chopped fresh cilantro
4 Boneless skinless chickenbreast halves
½ cub Fresh lemon juice
¾ cub Sesame seeds
4 large Garlic cloves; minced
4 teaspoon Curry powder

Preparation:

Blend yogurt and chutney in processor. Add cilantro and process 5 seconds.
Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)

Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.

Preheat oven to 400F. Lightly grease baking sheet. Drain chicken. Combine sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken with curry powder. Season with salt and pepper. Press chicken into sesame seed mixture, coating completely. Arrange chicken on prepared sheet. Bake chicken until just cooked through, about 20 minutes. Let stand 15 minutes.
Cut chicken crosswise into ½-inch-wide strips.

Arrange chicken strips around edge of serving platter. Place chutney dip in center and serve.

Serves 6.

Bon Appetit March 1993

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Sesame-Almond Macaroons

Servings: 1 servings

Ingredients:

½ cub Plus 1 tablespoon raw sesameseeds; (about 3 ounces)
1 package Almond paste; broken intosmall
pieces (7-ounce)
½ cub Sugar
2 large Egg whites

Preparation:

Preheat oven to 325F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes.
Cool.

Line 2 heavy large baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.

Bake cookies until puffed, pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil. (Can be made 2 days ahead. Store in airtight containers.)

Makes about 36.

Bon Appetit April 1995

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Per serving: 1460 Calories (kcal); 63g Total Fat; (37% calories from fat); 27g Protein; 209g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food Exchanges: 7 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 12 ½ Fat; 6 ½ Other Carbohydrates

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Sesame-Cilantro Crusted Tuna

Servings: 1 servings

Ingredients:

BLACK BEAN MUNETA:
2 cub Black Beans
8 cub Water
3 Bay Leaves
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 Lime; juiced
1 teaspoon Cumin; ground
1 teaspoon Salt
Stock; any type needed to
; thin out

TUNA CRUST:
3 tablespoon Sesame Seeds
3 tablespoon Cilantro; chopped
Salt and Black Pepper
Sesame Oil
3 ounce Tuna; Sushi Grade

COCONUT PAPAYA SAUCE:
1 teaspoon Vegetable Oil
2 tablespoon Chopped fresh coconut
3 tablespoon Papaya; diced
2 tablespoon Sugar
½ cub Coconut Milk
1 tablespoon Corn Starch

GARNISH:
½ Orange; segmented
1 Lime; segmented
2 Sprigs Cilantro

Preparation:

Black Bean Muneta:

Bring the water to a boil, reduce the heat to low, cover and simmer until the beans are cooked through. Strain the cooking liquid off from the beans and reserve; remove the bay leaf from the beans before the next step.

Cooked Black Beans strained off all liquid

While the beans are still hot, place in the food processor with all ingredients and puree until smooth. Scrape the bowl down two or three time to ensure that all beans are pureed. If there is not enough moisture in the beans, add a little of the cooking liquid you reserved. The consistency should be that of mashed potatoes.

Tuna Crust:

Season the tuna; rub with the sesame oil. Then roll the tuna around in the mixture of the sesame seeds and cilantro, pressing on all sides, packing the crust on the fish. Heat a saute pan until hot, add a little oil. Place the fish in the oil, careful not to splash. Sear on every side for 30-40 seconds remove from the pan.

Coconut Papaya Sauce:

In a separate saute pan from that of the fish, heat the vegetable oil. Add the coconut and move around until light brown, than add the papaya and sugar. Flame with rum. In a mixing bowl, whisk the corn starch with the coconut milk. Pour the mixture into the saute pan. Bring to a boil and reduce for 1 minute.

Garnish: ½ Each Orange, segmented 1 Each Lime, segmented 2 Each Sprig of Cilantro

Full name of recipe: Sesame-Cilantro Crusted Tuna with Black Bean Muneta and Papaya Coconut Sauce

February 15 , 1999

Recipe for Good Morning Texas February 15th. The Executive Chef of the Samba Room, Phil Butler, woke up our taste buds this morning with a recipe that mixes Cuban and Latino flavors! He prepared a sesame cilantro crusted tuna for us today.

MC Formatted by Barb @ PK using MC Buster & NTS on 2/21/99

By "Barb @ PK" <abprice@wf.net> on Feb 21, 1999.

Recipe by: Executive Chef Phil Butler

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Sesame-Ginger Beef Steak

Servings: 6 servings

Ingredients:

1 ½ pound Beef flank steak; welltrimmed
½ cub Dry red wine
2 tablespoon Dry sherry
1 tablespoon Oriental dark-roasted sesameoil
1 tablespoon Reduced-sodium soy sauce
1 tablespoon Vinegar
2 teaspoon Grated fresh ginger
2 Cloves garlic; crushed
3 medium Seeded bell peppers; halvedlengthwise

Preparation:

Combine red wine, sherry, sesame oil, soy sauce, vinegar, ginger and garlic. Reserve ¼ cup marinade. Place beef flank steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.
Remove steak from marinade; discard marinade. Place steak and bell pepper halves on grid over medium coals. Grill 12-15 minutes for rare to medium and until bell peppers are tender, turning steak and bell pepper halves once. Brush steak with reserved marinade before turning. Carve steak diagonally across the grain into thin slices.

Recipe by: Susan Parenti

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Sesame-Ginger Stir-Fry Sauce

Servings: 1 servings

Ingredients:

2 tablespoon Sesame seeds
¼ cub Roasted garlic olive oil orpeanut oil
2 tablespoon Toasted sesame oil
3 tablespoon Tamari or shoyu
¼ cub Japanese-style pickledginger; up to 1/3
2 tablespoon Pickled ginger juice; seenote
(drained from the pickledginger)
2 tablespoon Boiling water

Preparation:

Makes about ¾ cup. Prep: about 10 minutes.

This recipe may send you chasing around a bit for ingredients but the taste rewards effort. I've chosen to use pickled ginger and roasted garlic olive oil so that you can refrigerate this homemade sauce for up to three months.
(Fresh ginger and garlic would considerably reduce storage time.)

If you choose to use peanut rather than roasted garlic olive oil, you can mince a clove or two of garlic to add to individual stir-fry recipes. Use the larger amount of pickled ginger if you love the flavor and want it to predominate.

Place the sesame seeds in a shallow baking dish or other ovenproof container. (I use an aluminum one recycled from take-out food.) Toast in a toaster oven at 375 degrees until fragrant, 2 to 3 minutes. (Or, toast in a non-stick skillet over medium-high heat, stirring constantly) Transfer to a plate and let cool.

In a food processor or blender, combine all of the ingredients except the water and toasted sesame seeds. With the motor running, add the boiling water and process until the sauce is thoroughly blended. Transfer the sauce to a glass jar and add the sesame seeds. Cover and refrigerate until needed, up to 3 months. Shake vigorously before using.

Note: If you don't have enough pickled ginger juice, substitute brown-rice vinegar or seasoned rice vinegar to taste.

Recipe by: Lorna Sass' Short-Cut Vegetarian, page 25

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Sesame-Miso Sauce

Servings: 12 servings

Ingredients:

½ cub Rice vinegar
¼ cub Vegetable broth
2 tablespoon Miso
2 tablespoon Sugar
Sliced green onions forgarnish

Preparation:

MAKES ¾ CUP DAIRY-FREE

Our version of sushi dipping sauce is on the mild side. For an extra kick, add ¼ to 1 teaspoon powdered wasabi (green-colored Japanese horseradish) to the sauce.

In small bowl, mix all ingredients except green onion. Cover and chill until ready to use. Garnish with green onions just before serving.

PER TABLESPOON: 22 CAL.; 1G PROT.; 0 TOTAL FAT; (0 SAT. FATI; 4G CARB.; 0 CHOL.; 187MG SOD.; 0 FIBER.

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By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 68

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Sesame-Onion Crescent Rolls

Servings: 1 servings

Ingredients:

1 cub Warm water; (105F to 115F)
1 Envelope dry yeast
1 cub Lukewarm milk
1 large Egg
1 tablespoon Sugar
5 cub Unbleached all purposeflour; (about)
2 tablespoon Olive oil
2 ½ teaspoon Salt
3 tablespoon Unsalted butter
3 cub Finely chopped onions;(about 2 medium)
1 large Egg beaten with 1 tablespoonwhole milk; (for glaze)
2 tablespoon Sesame seeds

Preparation:

Pour ¼ cup warm water into small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk remaining ¾ cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend.
Stir in yeast mixture. Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes. Cover bowl with kitchen towel; let rest 15 minutes.

Stir 2 tablespoons oil and salt into batter. Using wooden spoon, mix in enough flour, ½ cup at a time, to form firm and nearly smooth dough. Turn dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes. Form dough into ball.

Oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

Meanwhile, melt butter in heavy large skillet over medium heat. Add onions and saute until tender and golden, about 15 minutes. Set aside.

Punch down dough. Turn dough out onto floured work surface. Divide dough in half. Knead each half into ball. Cover loosely with plastic wrap; let rest on floured surface 10 minutes.

Using rolling pin, roll 1 dough ball to 14-inch round. Spread half of onions over, leaving 1-inch border. Cut dough round into 8 wedges. Starting at wide end of each wedge, roll up toward point. Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly.
Loosely cover rolls with plastic wrap. Repeat with remaining dough ball and onions. Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes.

Position 1 rack in center and 1 rack in top third of oven; preheat to 375F.

Brush rolls with egg glaze. Sprinkle with sesame seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer rolls to racks and cool. (Can be made 2 weeks ahead. Cool completely. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350F oven about 10 minutes.)

makes 16 rolls.

Bon Appetit November 1999

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Per serving: 1113 Calories (kcal); 84g Total Fat; (65% calories from fat); 25g Protein; 73g Carbohydrate; 313mg Cholesterol; 5536mg Sodium Food Exchanges: ½ Grain(Starch); 1 ½ Lean Meat; 7 Vegetable; 0 Fruit; 16 Fat; 1 Other Carbohydrates

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Sesame-Soy Chicken

Servings: 4 servings

Ingredients:

2 Garlic cloves; minced
1 tablespoon Grated gingerroot
3 tablespoon Soy sauce
¼ cub Honey
1 tablespoon Dark sesame oil
4 Skinless boneless chickenbreast halves; pounded toan even thickness
1 teaspoon Kosher salt
½ teaspoon Black pepper
2 teaspoon Canola oil

Preparation:

Place the garlic, ginger, soy, honey, and sesame oil in a blender and puree. Place the chicken in a nonreactive shallow bowl, add the garlic mixture, and stir to combine. Cover and place in the refrigerator for at least 1 hour and no more than 4 hours.

Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper.

Place a large cast-iron or nonstick skillet over high heat and, when it is hot, add the canola oil. Add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and done throughout, 5 to 7 minutes per side.

Serves 4. nutrition: 224 cals, 7g fat (29% cff)

NOTES : By Sally Sampson: Asian-inspired, these chicken breasts are a perfect combination of sweet, spicy, and salty. Serve with snow peas and rice noodles. www.globe.com/dailyglobe2/083/food/ Boston Globe on 03/24/99.

Recipe by: Boston Globe, 1999

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 30, 1999, converted by MM_Buster v2.0l.

Set Dosa

Servings: 4 servings

Ingredients:

600 ml Set dosa batter
Oil or ghee
HEAT a dosa plate or a nonstick tawa.
; Pour on 150 ml set dosa
Batter to make a thick dosa.Cook till
; done. Serve with coconut
Chutney and sambhar.Similarly prepare
; three more dosas.

Preparation:

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Set Dosa Batter

Servings: 1 servings

Ingredients:

4 cub Rice; (800 g)
1 cub Poha; (pressed rice) (160
; g)
1 cub Urad dal; (200 g)
¾ teaspoon Salt; (4 g)
¼ teaspoon Soda bicarb; (1 g)

Preparation:

SOAK the rice and urad dal together for at least an hour. Wash well. Wash the poha. Grind the rice, urad dal and poha to a smooth paste. Add enough water to obtain a smooth and thin batter. Add soda bicarb and salt to taste. Stir well.

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Setting Up an Antipasto Table

Servings: 1 servings

Ingredients:

SETTING UP AN ANTIPASTO TABL:
Cheeses
Different types of olives
Prepared meats
Different breads
Assorted crackers
Different spreads

Preparation:

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

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Sev

Servings: 6 servings

Ingredients:

2 ½ cub Gram flour; (besan)
½ teaspoon Chilli powder
½ teaspoon Asafoetida; (hing)
½ teaspoon Ajwain; (omum)
Oil as needed
Salt to taste

Preparation:

Mix besan, chilli powder, hing, ajwain and a little hot oil. Knead well, adding water as necessary, into a stiff but smooth dough. Divide into a small portions and reserve.

Heat oil in a deep pan. Place a portion of dough in a sev mould, hold the mould over the hot oil and press carefully till the entire dough portion is passed through the sieves at the base of the mould. Let the sev fall gently into the hot oil and guide the fall into circles of sev by moving the mould in a circular motion. Turn and fry the sev till golden and crisp, taking care not to burn them. Drain and place on a absorbent paper. Cool and store in an airtight contianer.

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Sev Ganthia Saag

Servings: 1 servings

Ingredients:

1 cub Sev or ganthia
½ teaspoon Cumin seeds
½ teaspoon Red chilli powder
¼ teaspoon Garam masala
½ teaspoon Sugar
2 Pinches asafoetida; (2 to 3)
¼ teaspoon Amchoor; (dried mangopowder)
¼ teaspoon Dhania; (coriander seed)
; powder
½ tablespoon Coriander leaves finelychopped
1 tablespoon Oil
Salt to taste

Preparation:

Mix all dry masala in 1 cup water.

Heat oil in a pan, add seeds and asafoetida, allow to splutter.

Add masala solution, allow to simmer for 3-4 minutes.

Add sugar and stir to dissolve.

Add ganthia or sev, stir, garnish with chopped coriander.

Serve hot with phulka or thepla, or roti.

Making time: 5-7 minutes

Makes: 3 servings

Shelflife: To be Served Immediately

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Sev Puri

Servings: 1 servings

Ingredients:

FOR PURIS:
2 cub Very fine semolina; (soji orrava)
Salt to taste
Water
Oil to deep fry
Puri cutter

OTHER INGREDIENTS:
Green chutney
Tamarind chutney
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot

Preparation:

For puris:

Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes.

Take a fist sized lump and make a ball.

With the help of some dry maida or soji, roll into big thin rounds.

Cut small puris from it with the cutter. Approx. 1 ½" diameter.

You may use a sharp edged lid of a bottle, if the size is alright.

Remove the frills formed and mix into remaining dough..

Heat oil in a pan and deep fry puris till very light brown and crisp.

Keep the puris covered with a moist muslin cloth if there is delay in frying.

Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

Store in an airtight container when cool.

If in a hurry, just cut the big puris into small squares and use the same.

No dough is then put back in frill form.

Other Ingredients

Choose puris which have puffed.

Make a hole in each as above.

Fill with a tiny bit of potato, grated carrot and sev.

Put a tiny bit of both tamarind and green chutneys in each.

Arrange in serving plate.

Sprinkle crushed cumin, salt, red chilli powder.

Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).

Garnish with finely chopped coriander.

Serve immediately.

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Seven-Layer Chinese Chicken Salad

Servings: 5 Servings

Ingredients:

SALAD:
5 cub Lettuce, romaine;shredded
1 package Noodle ramen soup mix;Oriental flavor (3 oz)
2 cub Chicken, cooked;diced
1 can Corn, white shoepeg;drainedGreen Giant (11 oz)
1 large Tomato;diced
2 Onions, green;sliced
½ cub Peanuts, dry-roasted;unsalted;coarsely chopped

DRESSING:
2 tablespoon Sugar
1 teaspoon Salt
¾ teaspoon Ginger Root;grated
½ teaspoon Pepper
¼ cub Vegetable Oil
3 tablespoon Vinegar

Preparation:

Arrange romaine in bottom of a large (3-quart) clear glass serving bowl.
Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and all remaining salad ingredients in order listed. In a small jar with a tight fitting lid, combine all dressing ingredients. Shake well until well blended. Pour over salad. Serve immediately.

Nutrition Information Per Serving: 460 calories;25 grams fat;34 grams carbohydrates;24 grams protein;50 milligrams cholestrol;1070 milligrams sodium.

Source: Chicago Tribune & USA Weekend Magazine : ($2000 30-Minute Main Dishes Winner-Ellen Nishimura, Fair Oaks, : CA)

Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999

Seven-Layer Tortilla Pie

Servings: 8 servings

Ingredients:

1 tablespoon Olive oil
½ cub Chopped onion
½ cub Chopped Anaheim chilepeppers; seeded
¾ cub Chopped green bell pepper
1 cub Chopped red bell pepper
2 tablespoon Minced fresh cilantro
1 teaspoon Dried oregano
1 teaspoon Chili powder
½ teaspoon Ground cumin
2 cub Tomato juice without salt
22 ounce Fresh shelled black beans
32 ounce Dried cannellini beans;prepared according todirections
4 ounce Reduced-fat Monterey Jackcheese; shredded
4 ounce Reduced-fat cheddar cheese;shredded
Cooking spray
7 large Flavored tortillas
Fresh cilantro sprigs

Preparation:

Cooked black beans may be substituted; rinse well and drain. Or substitute the frozen (mostly cooked) beans that need another 20 minutes to be completely cooked.

1. Heat oil in a large non stick skillet over medium heat. Add the bell peppers, onion and next 5 ingredients (through cumin); saute 5 minutes or until tender. Add tomato juice and cook approximately 8 minutes or until reduced to 2 ½ cups.

2. Combine the black beans and half of the tomato juice mixture in a bowl; stir well. Stir the cannellini beans into the remaining tomato juice mixture, and set both aside.

3. Preheat oven to 325F degrees.

4. Combine cheeses in a bowl and toss well. Line a 9" pie plate with foil, allowing 6" of foil to extend over opposite sides of pie plate. Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray. Place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla and sprinkle with ¼ cup cheeses. Place another tortilla over cheeses, pressing gently.
Spread 1 cup black bean mixture over tortilla and sprinkle with ¼ cup cheeses. Place another tortilla over cheeses, pressing gently. Repeat the layers, ending with the remaining black bean mixture and cheeses.

5. Bring edges of foil to center, and fold to seal. Bake at 325 degrees for 40 minutes. Remove from oven and let stand, covered for 10 minutes. Remove foil packet from dish. Unwrap pie and slide onto serving plate using spatula. Cut into wedges and garnish with cilantro sprigs. EACH 649 cals, 5g fat (7% cff)

Steven Petusevsky, (CIA trained, former executive chef of Unicorn Village's Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissa's Specialty Foods (Los Angeles)

NOTES : Pictured on www.melissas.com/guest_chef/698chef.htm

Recipe by: Steven Petusevsky for Melissa's 1998

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09, 1999, converted by MM_Buster v2.0l.

Seven-Layer Tortilla Pie

Servings: 8 servings

Ingredients:

1 tablespoon Olive oil
1 cub Chopped red bell pepper
¾ cub Chopped green bell pepper
½ cub Chopped red onion
½ cub Chopped seeded Anaheim chileor 1; (4.5-ounce) can
; chopped green
; chiles, drained
2 tablespoon Minced fresh cilantro
1 teaspoon Dried oregano
1 teaspoon Chili powder
½ teaspoon Ground cumin
2 cub No-salt-added tomato juice
2 can Black beans; drained(15-ounce)
2 can Cannellini beans or otherwhite beans; drained(15-ounce)
1 cub Shredded reduced-fatMonterey Jack cheese; (4ounces)

Preparation:

~- 1 cup shredded reduced-fat sharp cheddar cheese -- (4 ounces)

~- Vegetable cooking spray
7 flour tortillas -- (8-inch) Cilantro sprigs -- (optional)

Heat oil in a large nonstick skillet over medium heat. Add red bell pepper and next 7 ingredients (red bell pepper through cumin); saute 5 minutes or until tender. Add tomato juice; cook 8 minutes or until reduced to 2-½ cups.

Combine black beans and half of tomato juice mixture in a bowl; stir well.
Stir cannellini beans into remaining tomato juice mixture. Set both aside.

Combine cheeses in a bowl; toss well. Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate.
Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray, and place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla; sprinkle with ¼ cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla; sprinkle with ¼ cup cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining cannellini bean mixture and cheeses.

Bring edges of foil to center; fold to seal. Bake at 325 degrees for 40 minutes. Remove from oven; let stand, covered, 10 minutes. Remove foil packet from dish; unwrap pie, and slide onto serving plate using spatula.
Cut into wedges; garnish with cilantro, if desired. S: 8 servings (serving size: 1 wedge).

Nutritional Information: CALORIES 423 (23% from fat); PROTEIN 24.5g; FAT 11g (sat 4.1g, mono 2.5g, poly 1.9g); CARB 59.3g; FIBER 7.4g; CHOL 18mg; IRON 5mg; SODIUM 758mg; CALC 353mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 194

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Seven-Layer Tortilla Pie

Servings: 6 servings

Ingredients:

2 can (15oz) pinto beans; rinsed &drained
1 cub Picante sauce; divided
2 Cloves garlic; minced
2 tablespoon Fresh cilantro; chopped
1 can (16 oz) black beans; rinsed& drained
½ cub Tomato; chopped
7 8" flour tortillas
2 cub Light Cheddar; Monterey Jackor Mex. blend cheese

Preparation:

Preheat oven to 400. Mash pinto beans; stir in ¾ cup of picante sauce and garlic. Mix remaining ¼ cup picante sauce with cilantro, black beans, and tomato. Place 1 tortilla in a pie plate or tart dish. Spread ¾ cup pinto bean mixture over tortilla to within ½" of edge. Top with ¼ cup of cheese. Top with another tortilla and 2/3 cup black bean mixture and ¼ cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture and cheese. COVER WITH FOIL and bake about 40 minutes.

To serve, cut into wedges and serve with additional picante sauce and/or sour cream.

Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net> on Dec 16, 1998, converted by MM_Buster v2.0l.

Seven-Minute White Icing, Electric Mixer Variation

Servings: 1 servings

Ingredients:

3 tablespoon Hot water
1 cub Confectioner's sugar; seenote 1
1 Egg white; not beaten
¼ teaspoon Cream of tartar
⅛ teaspoon Salt
1 teaspoon Vanilla

Preparation:

1. Stir the hot water and the confectioner's sugar, then boil in a covered pan until the sugar is dissolved. 2. Place the unbeaten egg white, cream of tartar, and salt in a small mixing bowl. Add the hot sugar syrup. Beat these ingredients at high speed until the icing is the right consistency to spread, 3 to 4 minutes. While beating, add the 1 teaspoon vanilla.

It might be necessary to double this recipe to cover a 9" round tube cake completely. On page 721, the authors recommend that 3 cups icing be used to cover the top and sides of a 9 or 10-inch tube cake. Unfortunately, the recipe text does not include the amount of icing produced, and I keep forgetting to measure before having my husband cover the cake with icing.
Last time I made this, I did cook a double batch, and there was at least ½ cup of icing left over (and thrown out) after the cake was completely covered, but if we had been making a layered cake, the amount would have been just right.

The single recipe contains about 500 Calories but is very low in fat.

OPTIONAL: Melt 2 ounces chocolate (semi-sweet, non-dairy) and spread with a broad knife or spatula over the white icing, once that icing has set. Allow several hours for the chocolate to harden. To speed this up, refrigerate the cake after applying the chocolate. This is not recommended for use in damp hot weather.

NOTES : Since I'm allergic to corn, which is used in confectioner's sugar (also called icing sugar), I measure 1 cup of superfine sugar (also called berry sugar) into a small food processor and process for a few minutes to grind the sugar to a fine texture, similar to confectioner's sugar.

Recipe by: The Joy of Cooking, 1975, p. 727

Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Feb 4, 1999, converted by MM_Buster v2.0l.

Seventeenth Century Bread And Cream Cheesecakes

Servings: 1 servings

Ingredients:

300 ml Single cream; ( ½ pint)
175 g Fresh white breadcrumbs;(6oz)
550 g Shortcrust pastry; (1 ¼lb)
100 g Butter; softened (4oz)
½ teaspoon Grated nutmeg
Grated rind of 1 orange and½ lemon
4 Eggs; whisked together
; (size 3)
Either a little raspberryjam for each; or 100g (4oz)
; tart, currants and 3-4
; teaspoons (3-4 x
ml spoon) brandy

Preparation:

Bring the cream to the boil and pour over the breadcrumbs. Leave to soak for 2 hours.

You can make cheesecakes any size you wish, but remember that the bigger the tins, the fewer the cheesecakes and the longer the baking time. Roll out the shortcrust pastry and cut our circles big enough to line your bun tins. Line the tins with the pastry and chill them while preparing the filling.

Preheat the oven to 180øC, 350øF, Gas Mark 4. Beat the softened butter until it is creamy, and then add the nutmeg and the two rinds. Beat the butter into the breadcrumbs and cream and mix well. Gradually and lightly, beat the whisked eggs into the cream mixture.

If you are flavouring the cakes with jam, blob a little into the base of each tart. If you are using currants and brandy, mix them both lightly into the cheesecake mixture. Divide the mixture between the cases, and bake in the upper half of the preheated oven for 40-50 minutes. When they are firm and a light gold, they are done. Serve them warm.

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NOTES : Makes 24 small cheesecakes

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Seven-Vegetable Couscous with Chunky Onion Harissa

Servings: 1 servings

Ingredients:

FOR THE COUSCOUS:
¼ cub Plus 1 tablespoon olive oil
2 large Leeks; (white and pale
; green parts only),
; minced
4 large Garlic cloves; chopped
2 ¼ cub Chicken stock or cannedbroth
1 cub Raisins
1 cub Cubes peeled butternutsquash; (½-inch)
1 large Yellow crookneck squash; cutinto ½-inch
; cubes
1 large Zucchini; cut into ½-inch
; cubes
¾ cub Frozen baby lima beans;thawed
1 teaspoon Turmeric
½ teaspoon Ground ginger
1 pinch Cayenne pepper; (generous)
1 cub Diced seeded plum tomatoes
¾ cub Frozen peas; thawed
½ cub Coarsely chopped freshcilantro
1 ½ cub Couscous; (about 10 ounces)
Lemon wedges

FOR THE HARISSA:
¼ cub Tomato paste
1 tablespoon Plus 1 teaspoon driedcrushed red pepper
¾ teaspoon Cayenne pepper
1 cub Olive oil
½ cub Red wine vinegar
6 Green onions; chopped
1 small Red onion; chopped
2 large Garlic cloves; minced

Preparation:

To make the couscous:

Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic.
Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat.
Cover and let stand 10 minutes.

Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

To make the harissa

Combine tomato paste, crushed red pepper and cayenne pepper in bowl.
Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)

Serves 8.

Bon Appetit December 1991

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Seven-Vegetable Stew

Servings: 1 servings

Ingredients:

2 Onions
2 Carrots
2 Red peppers
2 Ribs celery
1 cub Mushrooms
2 Zucchini
2 Tomatoes
Salsa - to taste; (2-4 Tbsp)
1 cub Tomato paste
1 cub Water
1 tablespoon Sugar
¼ teaspoon Salt

Preparation:

(Adapted from the Passover Gourmet Cookbook)

Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 minutes until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer.

This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired.

Posted to fatfree digest by pransesq@juno.com on Mar 27, 1999, converted by MM_Buster v2.0l.

Sevian

Servings: 4 servings

Ingredients:

100 g Sevian
1 teaspoon Ghee; (5 g.)
1 ½ l Cow's milk or skimmed milk
100 g Sugar
½ cub Almonds; sliced fine (80 g.)
¼ cub Pistachios; sliced fine (40g.)
1 Sheet silver varakh

Preparation:

HEAT the ghee and fry the sevian until browned. Add milk, stir well and cook till the mixture is thick and reduced to less than half its quantity.
Add the sugar and stir till the sugar is dissolved. Add almonds and pistachios. Stir well. Remove from heat. Serve warm or chilled. If serving chilled, decorate with silver varakh.

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Sevs

Servings: 1 servings

Ingredients:

BASIC SEV DOUGH:
2 cub Gram flour
Salt to taste
2 tablespoon Oil
1 pinch Soda bicarb
¼ teaspoon Asafoetida
Water to make dough
Oil to deep fry
Sev press with various holesizes

Preparation:

Make a gooey sticky dough after mixing all ingredients.

Grease hands with some oil for ease in handling dough.

For fine bhel and chaat sev:

Use the finest holed jaali in the press.

Grease inside cylinder of press.

Fill with dough and screwtop tight.

Heat oil in heavy large frying pan.

When is hot, proceed to drop in sev.

Hold press comfortably high over oil, press.

Move in circular motion and finish off when you come to centre.

Allow to crispen(about a minute or so) carefully flip over with a skewer.

Do not allow to become golden. When whitish, remove, drain.

Place on kitchen paper to drain and cool.

Repeat till all dough is used up.

Store as is, or crush to small pieces.

For spicy sev:

Add 1 ½ teaspoon red chilli powder and few pinches ajwain to basic ingredients.

Proceed as above.

Use bigger holed jaalis, as per thickness desired.

For green sev:

Use a thick puree of spinach instead of water to make dough.

Use basic ingredients otherwise.

Add green chilli powder if spiciness is desired.

For garlic sev:

Add very finely ground garlic paste or powder to spicy ingredients.

Proceed as for basic method.

Fry this variety last, or other things fried in this oil may get the taste of garlic.

Note:

Do not fry the sev too long, only till it becomes light and frothy bubbles subside.

After cooling the real colour will come back and the sev will get crisper.

If fried to even light golden, it will taste burnt after cooling.

To perfect the frying period, experience will help.

Making time for basic: 20 minutes

Makes: 200 g approx.

Shelflife: 2-3 weeks or longer

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Sex on the Beach Cake

Servings: 24 servings

Ingredients:

¾ cub Butter
1 ½ cub Finely chopped pecans
1 ½ cub Flour
3 package Cream cheese -; (8 oz ea)
2 cub Powdered sugar
24 ounce Nondairy whipped topping
1 Box Vanilla instant pudding;(3.9 oz)
1 Box Chocolate instantpudding; (3.9 oz)
3 cub Cold milk
1 quart Strawberries; stemmed
½ cub Coarsely chopped pecans

Preparation:

Melt butter in saucepan. Add finely chopped pecans and flour and blend into paste. Spread paste evenly over bottom of buttered 13- by 9-inch baking dish. Bake at 350 degrees until golden brown, 20 to 25 minutes. Remove from oven to cool, about 1 hour. Beat cream cheese, powdered sugar and 1 container nondairy whipped topping in large mixing bowl and smooth mixture over crust. Mix vanilla and chocolate pudding mixes and milk on medium speed in bowl of electric mixer until thickened, about 5 minutes. Pour pudding mixture over cream cheese mixture. Top with remaining container nondairy whipped topping, then strawberries, stem-side down. Sprinkle coarsely chopped pecans over topping. Keep refrigerated until ready to serve. Yields 24 servings.

Each serving: 347 calories, 199 mg sodium, 49 mg cholesterol, 25 grams fat, 32 grams carbohydrates, 5 grams protein, 0.28 gram fiber

Recipe Source: Los Angeles Times - 12-20-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Sexy Banana And Panettone Toffee Pudding

Servings: 1 servings

Ingredients:

175 g Unsalted butter
6 tablespoon Golden syrup
175 g Soft dark brown sugar
4 Bananas; peeled and sliced
; into 2.5cm pieces
150 ml Double cream
150 ml Milk
1 Panettone

Preparation:

Preheat the oven to 190C/375F/gas 5. Place the butter, golden syrup and sugar in a saucepan and combine over a medium heat until the butter and sugar have melted and the mix has become a bubbling toffee sauce. Add the banana and cook for 10 minutes.

Mix together the cream and milk and warm over a low heat.

Place three of the slices of panettone in the bottom of a baking dish, pour over half the cream mix. Next ladle the toffee and banana mix, repeat finishing with the toffee-banana. Place in the oven and bake for 20 minutes. Serve with thickened double cream.

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Sexy Banana And Toffee Pudding

Servings: 1 servings

Ingredients:

3 Sheets filo pastry
110 g Unsalted butter; (4oz)
4 tablespoon Golden syrup
110 g Soft dark brown sugar; (4oz)
4 Bananas; peeled and sliced

Preparation:

Boil up the brown sugar butter and golden syrup for the toffee sauce - being carful not to burn the mix. In an ovenproof dish repeatedly layer the toffee mix, the sliced bananas and filo layers, finishing with a layer of banana slices and dust with icing sugar.

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Per serving: 1223 Calories (kcal); 91g Total Fat; (63% calories from fat); 6g Protein; 111g Carbohydrate; 241mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 Fruit; 18 Fat; 0 Other Carbohydrates

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Sexy Banana Toffee Pudding

Servings: 1 servings

Ingredients:

4 medium Bananas
Panettone; (Italian cake)
Vanilla pod
8 tablespoon Golden syrup
6 ounce Brown sugar
8 ounce Unsalted butter
150 ml Milk
150 ml Double cream

Preparation:

Pour the milk and cream into a pan and warm gently. Cut the vanilla pod in half lengthways and put one half in with the milk and cream.

Cut the cake into round slices, removing the crusts. Put the slices into the bottom of an ovenproof dish (about 6" diameter, 4" deep).

Preheat the oven to 190C/gas 5.

Pour the golden syrup into another pan on a low heat and add the brown sugar along with the butter. Keep stirring the sauce from time to time.

Peel and slice the bananas and put into the pan with the sauce.

Pour a layer of heated milk and cream over the panettone and then pour over a layer of toffee sauce. Put another layer of panettone on top, pour over the remainder of the cream and finish with toffee sauce. Cook in the oven for 8-10 minutes.

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

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Sezchwan Eggplant

Servings: 4 servings

Ingredients:

6 Japanese eggplants =or= 1Large italian eggplant
2 teaspoon Salt
4 tablespoon Peanut or corn oil
1 tablespoon Soy sauce
1 tablespoon Sugar
¼ cub Chicken stock
2 teaspoon Grated fresh peeled ginger
1 tablespoon Minced garlic
¼ teaspoon Dried red chile flakes
¼ cub Chopped water chestnuts;peeled, preferably fresh
3 Green onions; trimmed andchopped
1 tablespoon Red wine vinegar
1 tablespoon Sesame oil
1 tablespoon Toasted black sesame seeds;(for garnish)

Preparation:

Cut eggplant into ½-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels.

In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons oil and tilt wok to coat sides. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes). Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.
Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.

Recipe by: Joyce Jue - Prodigy Guest Chef Cookbook

Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Feb 14, 1999, converted by MM_Buster v2.0l.

Sfenj

Servings: 1 servings

Ingredients:

2 teaspoon Dry Yeast
½ cub Freshly Squeezed OrangeJuice; Warmed
4 tablespoon Sugar
3 1/3 cub Flour
Grated Zest Of 1 Orange
2 Eggs; Lightly Beaten
4 ½ tablespoon Peanut Or Vegetable Oil
Oil For Frying
Confectioner's Sugar OrSprinkling

Preparation:

Moroccan Hanukkah treat

Put the yeast in a blowl with about 4 tbsp of the orange juice, 1 tsp sugar and 2 tbsp of flour. Beat well and left stand for about 25 minutes or until it froths. In a large bowl, mix the remaining flour with the orange zest, eggs and 4 tbsp of oil. Add the yeast mixture and mix well. Add just enough orange juice to make a soft dough that holds together ina ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes or until elastic and no longer sticky. Pour ½ tbsp of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with lastic wrap and leave in a warm place for abaout 1 ½ hours or until doubled.

Punch the dough down and roll out to about 1/3 inch thick. you do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3 ¼ inchs in diameter. Make a hole in the middle with yur finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for ½ hour to rise. Deep-fry in batches in 2 inches of oil over medium-low heat so that they will not brown too quickly. Turn while frying to brown all over. Drain on paper towels and dust with confectioner's sugar.

Recipe by: The Book of Jewish Food, Claudia Roden

Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 12, 1998, converted by MM_Buster v2.0l.

Sfilatino Toast And Dips

Servings: 4 servings

Ingredients:

1 Stick sfilatino bread;sliced thinly
Selection of Sainbsury'sreduced fat dips

Preparation:

Preheat the grill to a moderate heat.

Toast the bread slices until golden brown on each side.

Serve the crisp bread slices with the dips as a starter or snack.

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NOTES : Thin crisp bread slices with creamy smooth dips.

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Sfinci Di San Giuseppe

Servings: 2 servings

Ingredients:

1 pound Ricotta
Los angeles restaurant
¼ cub Semisweet chocolate
Food of southern italy
Finely chopped
1 quart Olive oil
1/3 cub Powdered sugarcream puff pastry
1 teaspoon Vanilla
1 cub Water
2 tablespoon Mixed glaceed fruit; or
½ cub Butter; or ½ cup
Citron or orange; finely
Unsalted butter with ¼
Chopped
1 teaspoon Salt
¼ cub Chopped pistachio nuts
1 tablespoon Sugar
And/or toasted almonds
1 cub Flour
¼ cub Heavy whipping cream
4 Eggs; at room temperaturericotta filling
Powdered sugar

Preparation:

Heat olive oil to 350F. Carefully drop Cream Puff Pastry batter, by tablespoonfuls, into hot oil, using finger or another spoon to dislodge dough. Fry small batches or oil will cool off and fritters will be soggy.
Fritters will urn themselves over (as bottom of fritter cooks it expands and becomes lighter than top, which keeps fritters turning). If fritters don't turn, turn with spoon. Fritters should almost triple in volume. When fritters are golden brown, remove with slotted spoon to dish lined with paper towels to drain excess, oil.

Or tear open fritters and fill with Ricotta Filling and dust with powdered sugar. Serve immediately. Fritters are best hot; they do not keep well and cannot be reheated successfully. Heap on plate and serve. Makes about 25 fritters.

Note. Fritters may be eaten unfilled. After frying, simply dust fritters generously with powdered sugar.

For cream puff pastry Place water, butter and sugar in heavy saucepan and bring to boil over high heat. Add flour all at once, lower heat, and stir vigorously with wooden spoon until batter makes soft cohesive mass that does not stick to sides of saucepan. Keep stirring batter over low heat about 2 minutes. When dough is quite cohesive and maintains ball shape as you spin it around pan, remove pan from heat.

Transfer mass of dough to bowl to cool about 10 minutes. When tepid, add 1 egg at time, beating in thoroughly. Batter should be firm enough to stand up in peaks. More eggs will increase fluffiness. Do not make dough too sot.
Dough must hold shape readily when pushed around with spoon. Before adding last egg, test batter in hot oil.

Dough is best used just after making. Dough can be stored, covered, in refrigerator up to 2 days. Let dough come slowly to room temperature before using and rebet dough.

For Ricotta Filling Combine ricotta, chocolate, powdered sugar, vanilla, fruit and nuts in bowl and mix well. Whip cream until thick and fold into other ingredients in bowl. Filling can be made up to 1 day ahead and stored in refrigerator.

In his book "The Food of Southern Italy," Carlo Middione writes that there is a dish "without which no Southern Italian could live: Sfinci di San Giuseppe." As the name implies, the fritters, filled with ricotta, are traditionally served on St. Joseph's Day. But they're so delicious they make good eating any day of the year.

Per serving: 4896 Calories (kcal); 505g Total Fat; (91% calories from fat); 19g Protein; 90g Carbohydrate; 539mg Cholesterol; 1664mg Sodium Food Exchanges: 3 Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 0 Fruit; 100 Fat; 2 ½ Other Carbohydrates

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Sfinciune - Sicilian Style "Pizza" with Onions And Anchovies

Servings: 1 servings

Ingredients:

=== DOUGH ===
1 package Dry yeast -; (¼ oz)
1 cub Warm water
3 cub All-purpose flour
½ cub Freshly-grated pecorino
1 teaspoon Salt
¼ teaspoon Freshly-ground black pepper
3 tablespoon Extra-virgin olive oil
=== FOR THE SAUCE ===
2 tablespoon Extra-virgin olive oil
1 large Onion; peeled, sliced thin
1 Garlic clove; peeled, minced
3 large Ripe tomatoes; peeled,seeded,
And diced
2 Anchovy fillets; chopped
2 Fresh oregano sprigs; leavespicked off
½ cub Fresh bread crumbs
3 tablespoon Extra-virgin olive oil
2 ounce Caciocacallo; or provolone,cut ½" dice

Preparation:

Make the dough: Mix together the yeast and water. In another bowl, mix the flour, pecorino, salt and pepper. Make a well in the center, mix in the yeast mixture and olive oil, mixing until you have a smooth elastic dough, about 8 minutes. Place the dough in an oiled bowl, cover with plastic wrap, leave in a warm place for 1 hour, doubling in size. Make the sauce: In a saucepan over medium heat, place the olive oil and saute the onion and garlic for 10 minutes, or until wilted and golden brown. Stir in the tomatoes, anchovies, and oregano, simmer for 10 more minutes. Allow to cool and reserve. In a skillet over medium heat saute the bread crumbs in 1 tablespoon of olive oil until golden brown. Brush a pizza pan with olive oil, roll out the dough, line the pizza pan and allow it to rise for 30 minutes. Preheat the oven to 425 degrees. With your fingertips make dimples in the dough, ½-inch deep and 1-inch apart all over the dough. Top the dough with half the sauce, smoothing the sauce to ½-inch of the edge.
Bake in the oven for 25 minutes. Remove from the oven, spoon the rest of the sauce, sprinkle with the cheese, sprinkle with the bread crumbs and drizzle with the remaining 2 tablespoons olive oil. Bake in the oven for 8 minutes and serve. This recipe yields one 12-inch pizza.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9092 broadcast 03-24-1998) 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: David Ruggerio

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Sformatini Di Zucchini

Servings: 8 servings

Ingredients:

700 g Courgettes; trimmed (1½lb)
Salt and freshly groundblack pepper
4 Rashers of smoked bacon;rind removed
; (optional)
50 ml Olive oil; (2fl oz)
3 tablespoon Single cream
2 Eggs; beaten
50 g Plain flour; (2oz)
50 g Parmesan cheese; freshlygrated
; (2oz)

Preparation:

Cut 3 of the courgettes into long, thin strips. Place in a colander, sprinkle with a little salt and leave to drain for 15 minutes.

Meanwhile, grate the remaining courgettes on the coarse side of a grater.
Place in another colander, sprinkle with salt and leave to drain for 10 minutes.

Using a blunt side of knife, scrape along each rasher of bacon to stretch it until it is almost double in length. Cut across in half. Rinse the courgette slices and pat dry on kitchen paper.

Pre heat the oven to 190øC/375øF/gas mark 5. Heat a griddle until almost smoking, then add a little of the oil and heat until almost hot. Lay the bacon and courgette slices on the griddle and cook for 2-3 minutes on each side until golden brown.

Place 8, 7.5cm (3 inch) metal flan rings on a large tray. Place the bacon and sliced courgettes at the bottom and sides of each ring. Reserve some of the courgette slices for garnish. Rinse the courgettes, drain and pat on kitchen paper. Put in a bowl and beat in the cream, eggs, flour, Parmesan cheese and seasoning of salt and pepper. Spoon hhe mixture into the lined rings, piling up a mound in the centre.

Bake the timbales for 15-20 minutes until the filling is just set and golden brown. Don't worry if a little of the egg mixture leaks out.
Carefully lift off the rings and transfer the timbales to warmed serving plates. Garnish with the reserved courgette slices and serve immediately, drizzle with the remaining olive oil.

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Sformato Di Fagiolini Con Tonno (French Beans with Tuna)

Servings: 6 servings

Ingredients:

300 g Young thin green beans
300 g Tinned tuna
50 g Butter
2 tablespoon Extra virgin oil
Dry oregano
1 teaspoon Chopped parsley

Preparation:

Boil the beans in salted water until tender.

Line 6 ramekin dishes with the beans.

Put all the other ingredients in a food processor and mix until soft and amalgamated. Fill the ramekins and refrigerate for one hour.

Reverse on a platter and top with a drizzle of oil before serving.

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Sformato of Borlotti Beans with Green Sauce

Servings: 4 servings

Ingredients:

Butter; for pan
¼ cub Fresh bread crumbs; lightlytoasted
2 cub Cooked pinto beans
3 tablespoon Virgin olive oil
3 tablespoon Unsalted butter
1 Garlic clove; thinly sliced
1 medium Red onion; finely chopped
1 tablespoon Freshly-chopped rosemaryleaves
3 tablespoon All-purpose flour
1 cub Whole milk
2 Eggs; separated
½ cub Freshly-gratedparmigiano-reggiano
Salt; to taste
Freshly-ground black pepper;to taste
=== GREEN SAUCE ===
¼ cub Finely-chopped Italianparsley
2 tablespoon Capers
½ cub Fresh mint leaves; (packed)
2 tablespoon Pine nuts
¼ cub Extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle with bread crumbs. Puree beans in food processor with ¼ cup water until smooth. Set aside. Heat butter and oil in medium skillet until melted, add garlic, red onion, and rosemary and saute until softened and translucent (6 to 8 minutes). Sprinkle flour over, stirring constantly. Add milk and cook until thick as pudding (about 5 minutes) and remove from heat. Add beans and mix thoroughly. Add egg yolks and parmigiano and season with salt and pepper. Beat egg whites to stiff peaks, fold in bean and cheese mixture.
Whisk together all the green sauce ingredients and serve with the beans.
This recipe yields 4 antipasto servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645 broadcast 02-29-1996) 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

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Shabu Shabu

Servings: 1 servings

Ingredients:

2 pound Prime quality beef
12 Shiitake mushrooms; wipedand trimmed
6 Chinese cabbage leaves
2 Tofu cakes
6 Long green onions; or 8 to10 regular
¼ pound Baby spinach leaves
1 Recipe sesame sauce; (recipefollows)
½ cub Finely chopped green onion
1 package Green tea or rice udonnoodles

SPICY SESAME SAUCE:
3 ounce White sesame seeds
¾ cub Chicken stock or chickenbouillon
6 tablespoon Dark soy sauce
2 tablespoon Mirin
1 tablespoon Sugar
1 tablespoon Sake; up to 2
1 teaspoon Chili paste

CHICKEN BROTH:
2 cub Chicken stock
½ ounce Rice wine vinegar
½ ounce Sake
½ Soy sauce

Preparation:

Cut beef into paper thin slices. Individual slices should measure approximately 8 by 3 inches, or approximately bite size.

Notch decorative crosses into the mushroom caps. If extremely large, cut the caps in half. Trim the bottom of the Chinese cabbage and separate the leaves. Wash, then parboil whole leaves until tender, about 2 to 4 minutes.
Drain, salt lightly, and pat dry.

Using a bamboo mat, roll cabbage leaves until tender, about 2 to 4 minutes.
Drain, salt lightly, and pat dry.

Using a bamboo mat, roll cabbage leaves, and cut into rounds.

Cut tofu into 1 ½ inch squares.

Set ingredients aside until platter is arranged, just before serving.

SPICY SESAME SAUCE:

In a dry, heavy frying pan, toast or parch the white sesame seeds over medium heat until golden brown. Shake pan constantly to prevent burning.

Transfer warm seeds to a bowl, grind with pestle until flaky. Add remaining ingredients, and dilute with chicken broth. Stir well before serving.

CHICKEN BROTH:

Mix all ingredients in a sauce pot. Bring to a boil, let simmer 5 to 10 minutes. Keep hot for service.

FOR THE NOODLES:

Drop in boiling, salted water, for about 8 minutes, while stirring frequently to avoid sticking. Cool down fast with cold water. Set aside, and add to cooking broth when ready to serve.

FINAL PRESENTATION:

Arrange meat and vegetables on platter, making sure that each piece is easy to pick up with chopsticks. Dip meat and vegetables into cooking broth, serve with sesame sauce. Skim broth occasionally to keep clear of foam.

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Per serving: 899 Calories (kcal); 48g Total Fat; (45% calories from fat); 32g Protein; 97g Carbohydrate; 0mg Cholesterol; 12949mg Sodium Food Exchanges: 4 Grain(Starch); 1 ½ Lean Meat; 4 Vegetable; 0 Fruit; 8 ½ Fat; 1 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0048

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Shad Roe Pan Fried with Bacon

Servings: 4 servings

Ingredients:

1 cub Instant flour
Salt; to taste
Freshly-ground black pepper;to taste
2 Pair shad roe
2 tablespoon Vegetable oil
2 tablespoon Butter
¼ cub Chopped parsley
Juice of one lemon
8 slice Apple wood-smoked bacon;cooked, warm

Preparation:

In a shallow bowl, combine flour, salt and pepper. Dredge roe in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add roe to pan and cook top side (side without vein) until well browned. Reduce heat, turn roe over, and continue to cook on second side until well browned and almost firm. Cover pan slightly to avoid dangerous splattering. Remove roe and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley.
Plate roe and drizzle lemon butter over top. Serve smoked bacon on top of roe. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C03 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

04-13-1998

Recipe by: Michael Lomonaco

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Shahee Polo (King's Rice)

Servings: 10 servings

Ingredients:

½ cub Corn oil
5 medium (4 cups) onions; chopped
4 pound Baby lamb; cut into 3-in
; pieces, including
; bone
2 pound Carrots; cut into thin
; julienne slices,
; 2-" long
1 cub Dark or light raisins
1 cub Pistachio nuts; shelled(optional
; but recommended
3 Heads garlic; clovesseparated
; but not peeled,
; rinsed in water
4 cub Raw rice; well rinsed
3 ½ Cups; water, warm
2 Teaspoons; salt, or to taste
1 Teaspoon; pepper

Preparation:

The extravagantly seasoned & adorned King's Rice is so-called because, according to the Afghan Jews, it is fit for a king. It is a very expensive preparation, served only on ceremonial occasions such as Bar Mitzvahs, holidays, & for special guests. It is not an everyday kind of rice. Nor is the lamb an ordinary baby lamb! The sheep most often seen in Middle Eastern or North American are a special breed (I called them fat-tail sheep) w/ such a fat tail that it might drag on the ground. The tail is a prized source of cooking fat. (The lambs are usually fattened at home.)

1. Heat oil in pan large enough to contain all ingreds. Add onions & stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15 mins.
Remove the meat & onions to platter or a bowl. The balance of the oil remains in the pan.

2. Cover the bottom of the pan w/half the carrots to protect meat from scorching. Over this, arrange the meat & onions. Cover w/ the balance of the carrots. Sprinkle w/pistachios & garlic cloves over all.

3. Add the rice to cover other ingreds & carefully pour in water, salt, & pepper. Bring the liquid to a boil & simmer for abt 10 mins, or until the liquid is absorbed by the rice. Stir top of rice lightly to mix but do not disturb other ingreds. Turn heat to low, cover the pan, & cook for abt 1 hr w/out stirring.

Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see AFGHANI.019). Serves 10.

VARIATION: The polo can be prepared w/chicken & boneless beef chuck or ribs of beef. Stir-fry 15 pieces of chicken (legs, thighs, & breast) or 4 lbs beef, w/onions as in the basic recipes; all other steps are the same. The beef will take longer to tenderize & it is suggested that it be cooked w/onions in a covered pan for 20 mins before moving on to the next steps.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India, 1992 Published by Donald I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi

Per serving: 208 Calories (kcal); 17g Total Fat; (71% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges:
0 Grain(Starch); ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

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Shahi Buttia

Servings: 1 servings

Ingredients:

1 teaspoon Cumin seeds
1 large Red onion; finely chopped
2 teaspoon Fresh ginger
1 teaspoon Fresh green chilli
1 tablespoon White cumin seeds
1 tablespoon Coriander seeds
1 tablespoon Desiccated coconut
200 g Fresh corn; cooked
½ pint Milk
1 Tomato; finely chopped
1 teaspoon Fresh coriander

Preparation:

Add the onion, cumin seeds, fresh ginger and green chilli to a pan of hot oil and cook for 2 minutes.

Meanwhile put the cumin seeds, coriander seeds and coconut in a grinder, grind well and add to the pan.

Add the corn, salt and milk to the pan and simmer for 5 minutes. Add the tomato and coriander and serve.

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Shahi Koftas

Servings: 4 servings

Ingredients:

425 g Fresh bread
75 g Icing sugar
50 ml Milk
1 teaspoon Butter/ghee; (5 ml.)
2 teaspoon Cashewnuts; (10 g.)
2 teaspoon Almonds; (10 g.)
150 g Mawa; crumbled
2 teaspoon Glazed cherries; (10 g.)
250 ml Mango puree
Oil for frying
1 teaspoon Pistachios; sliced fine (5g.)
4 Sprigs mint leaves
30 ml Fresh cream; beaten

Preparation:

CUT the bread into small cubes, toast and make crumbs in the mixer. Mix these crumbs, 25 g. icing sugar and milk to form a smooth dough. Divide the mixture into small portions and roll into even sized koftas.

Heat the ghee in a pan and lightly saute the chopped dry fruits for two to three minutes on medium heat. Add the mawa and the remaining icing sugar and cook till the mixture leaves the sides of the pan. Remove from heat and keep aside to cool. Add cherry slices and mix well. Roll the breadcrumb koftas into cup shapes and stuff them with this mixture, roll into a ball to cover the filling completely and chill.

Lightly fry the koftas in oil till golden brown and cut through the middle so that the filling can be seen. Serve warm with chilled mango puree and garnish with pistachio slices, mint leaves and fresh cream.

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NOTES : Breadcrumb koftas stuffed with dry fruits and mawa, served with chilled mango puree

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Shahi Paneer

Servings: 1 servings

Ingredients:

250 g Paneer; (cottge cheese)
3 tablespoon Ghee or butter
1 Onion chopped into strips
1 ½ inch pie ginger choppedfine
2 Green chillies chopped fine
4 Tomatoes chopped fine
2 Cardamoms crushed
¼ cub Beaten curd
½ teaspoon Red chilli powder
½ teaspoon Garam masala
Salt to taste
½ cub Milk
2 tablespoon Tomato sauce

TO GARNISH:
2 tablespoon Grated paneer
1 tablespoon Chopped coriander

Preparation:

Chop the paneer into 2 inch fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add ½ cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh.

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Shahi Tukhra

Servings: 4 servings

Ingredients:

FOR THE RABARHI (RABRI:
350 ml Milk
½ teaspoon Cardamom powder; (2 g)
1 drop Kewra; (pandanus) essence

THE BREAD:
4 Milk bread slices; (1.4 cmthick)
Ghee to deep fry the bread
350 ml Milk
A few strands saffron

THE SYRUP:
135 g Sugar
1 drop Kewra; (pandanus) essence

TO GARNISH:
4 Almonds; blanched and sliced
4 Pistachios; blanched andsliced
A few strands saffron;soaked in 1 tsp (5
; ml) lukewarm milk
2 Sheets silver varakh

Preparation:

To prepare the rabarhi: PUT milk in a pan, bring to a boil, lower the heat and then keep, stirring constantly, until milk is reduced to 125 ml and acquires a granular consistency. Remove and pass through a fine mesh soup strainer into a bowl, add cardamom powder and kewra essence. Mix well and refrigerate.

To prepare the bread: Remove the crust and cut into roundels. Heat ghee in a kadai and deep fry the roundels over medium heat until golden brown and crisp. Drain and keep aside. Break the saffron strands with pestle or back of a spoon. Put milk in a large, flat, thick-bottomed pan. Add saffron and bring to a boil. Remove and keep aside.

To prepare the syrup: Boil sugar with 70 ml water to make a syrup of one-string consistency, removing scum at regular intervals. Stir in the kewra essence. Keep warm.

To prepare the tukhra: Soak the fried bread in boiled milk, placing the roundels 2.5 cm apart. Put the pan on heat and simmer until milk is almost absorbed, turning once, very carefully, with a spatula, ensuring the bread does not break. Pour the warm syrup over and cook over low heat for two to three minutes until bread absorbs the syrup.

To assemble: Make a bed of thin saffron rabarhi (the method is similar to the thickened rabarhi made for the tukhra, only it is thinner and has saffron) on individual plates. Carefully remove and arrange tukhra over it, spread equal quantities of rabarhi on top, garnish with nuts, sprinkle saffron and cover with silver varakh. Serve warm.

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NOTES : Bread roundels served on a bed of saffron-flavoured rabri-the Indian version of bread pudding

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Shahi Tukra

Servings: 1 servings

Ingredients:

1 284 millilit double cream
6 Cardamom pods; lightlycrushed
½ teaspoon Saffron strands
125 g Unsalted butter; clarified,or ghee
; (4oz)
4 slice White bread; crusts removedand
; cut into 8
; triangles
2 tablespoon Caster sugar
2 tablespoon Rosewater
1 tablespoon Pistachio nuts; shelled andfinely
; chopped

Preparation:

Place the cream and cardamon pods into a saucepan and bring to the boil over a moderate heat, add the saffron and reduce the heat. Simmer until the cream thickens slightly.

Meanwhile place the clarified butter into a frying pan over a moderate heat.

Heat the ghee in a frying pan over a moderate heat. Fry the bread triangles on both sides until golden brown. Place the fried bread on absorbent kitchen paper and sprinkle with half the sugar.

Add the rosewater and the remaining sugar to the saffron cream and pass through a sieve.

To serve, pour the sauce onto a plate or shallow bowl. Arrange the fried bread on top and sprinkle with the chopped pistachio nuts.

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NOTES : A rich, sweet sauce with unusual flavours complimented by crispy fried bread give an unusual Indian dessert.

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Shakarkandhi Ke Seekh

Servings: 4 servings

Ingredients:

500 g Sweet potatoes; boiled andgrated
60 g Mawa; crumbled
80 g Paneer; grated
25 g Ginger; julienned
30 g Mint leaves; chopped
10 g Grated nutmeg
50 g Broken cashewnuts; fried
125 g Roasted gram flour
10 g White pepper powder
Salt to taste

FOR THE GARNISH:
1 teaspoon Chaat masala powder; (5 g)
Lime juice as required

Preparation:

MIX sweet potatoes, mawa, paneer, ginger, mint leaves, cashewnuts, nutmeg and the seasoning. Add gram flour and bind to a dough. Take small portions of the dough and put on skewers as for seekh kababs. Cook in medium hot tandoor till done. Sprinkle chaat masala and lime juice on top. Serve with mint chutney.

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Shake And Bake Chicken

Servings: 1 servings

Ingredients:

2 tablespoon Dijon mustard
3 tablespoon White wine
1 Shallot; minced
Salt and pepper; freshground
4 Pieces chicken cutlet
2 cub Bread crumbs; (leftoverbread is
; okay)
¼ cub Parsley chopped
1 tablespoon Thyme chopped
¼ cub Grated Parmesan cheese
Olive oil or melted butter

Preparation:

In bowl put Dijon, white wine, minced shallot, and salt and pepper to taste mix and add chicken to marinade for ½ hour. In shallow bowl or baking dish mix bread crumbs, parsley, thyme, Parmesan, and pepper to taste. Then, drizzle oil and crumb mixture until moistened and crumbly, but not too wet.
Roll chicken in crumb mix. Put on lightly greased baking pan, and bake at 425 degrees for 12 to 14 minutes or till cooked through. Very juicy.

Yield: 4 servings

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NOTES : Recipe courtesy of Cheryl Young, Exec Chef, Marion's Restaurant, NYC

Recipe by: IN FOOD TODAY SHOW #INB259

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Shake Salad

Servings: 1 servings

Ingredients:

1 small Red onion; thinly sliced
¼ Dried habanero chile;stemmed, seeded,
(¼ to ½)
And finely chopped to apowder
(or cayenne pepper to taste)
1 medium Jicama
2 Oranges
¼ small Pineapple
Juice of 1 lime
1 teaspoon Salt

Preparation:

Peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin 1-inch strips. Place in a bowl.
Working over a bowl to catch the juices, peel the oranges and cut between the membranes to remove the sections. Remove the seeds. Transfer the orange sections and juice to the bowl with jicama. Peel and core the pineapple, and trim out any eyes, being careful to save the juice. Cut the pineapple into 1- by ⅛-inch strips and add to the jicama bowl along with the juice.
Add the red onion, habanero chile or cayenne pepper, lime juice and salt.
Toss well and chill for 30 minutes. Serve cold. This recipe yields ?
servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6133 broadcast 08-20-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

08-21-1996

Recipe by: Susan Feniger and Mary Sue Milliken

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Shake'n Bake (Original Flavor)

Servings: 1 Cup

Ingredients:

½ cub Plus 1 tablespoon corn flakecrumbs
2 teaspoon All-purpose flour
1 teaspoon Salt
¼ teaspoon Paprika
¼ teaspoon Sugar
Scant ¼ teaspoon garlicpowder
Scant ¼ teaspoon onionpowder

Preparation:

If you need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like coughing up the dough for the real thing. Here's the Top Secret Recipe that will give you the same texture and flavor of Kraft Shake'n Bake using very common ingredients. You may notice the color is a bit different when compared to the real thing. That's because this recipe doesn't include beet powder -- a hard-to-find ingredient that lends a dark orange tint to the original. But sink your teeth into the chicken (baked the same way as described on the Shake'n Bake box) and you'll swear it's the same stuff.

1. Combine all ingredients in a small bowl and stir to combine.

2. Prepare chicken following the same technique as described on the box of the original mix using 2 ½ lb. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless chicken breast halves Preheat your oven to 400ø, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package:

3. "Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400ø in ungreased or foil-lined 15x10x1-inch baking pan until cooked through -- BONE-IN: 45 minutes/BONELESS: 20 minutes"

...I was surfin' the net and look what I found...! It was, converted by MM_Buster v2.0m.

Posted to MM-Recipes Digest V4 #7 by "Fred Goslin" <fjgoslin@a-znet.com> on Feb 4, 1999

Shaken Omelet

Servings: 1 servings

Ingredients:

3 large Eggs
Salt
Freshly-ground black pepper
½ tablespoon Unsalted butter -; (to 1tbspn)
Filling of your choice

Preparation:

Break the eggs into a small bowl; season with salt and pepper. Using a fork, beat no more than 30 strokes so only a minimal amount of foam develops. (Overbeating reduces the eggs' volume, resulting in a "skinny" omelet. The keys to success are speed and heat: Beating the eggs quickly and cooking them over high heat produces large, coagulated curds, resulting in a fluffy, soft omelet.)

Melt the butter in an 8-inch nonstick skillet over medium heat until the butter begins to sizzle. Raise the heat to high, and add the beaten eggs.
Count to five, then raise the pan so it forms a 45-degree angle to the burner. Rapidly shake the pan back and forth so the egg mixture is thrown against the pan's sides and begins to coagulate. Return pan to burner.
Rotate pan so any uncooked egg in the center moves to perimeter of pan.
Cook egg evenly, about 15 to 20 seconds.

Quickly place the filling in the center of the omelet. Fold the omelet over the filling by tilting the pan a little higher off the burner and using a spatula to fold the omelet. Turn the omelet onto a plate, and serve.

Makes 1.

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

Per serving: 197 Calories (kcal); 13g Total Fat; (62% calories from fat); 16g Protein; 2g Carbohydrate; 561mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Madeleine Kamman

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Shaker Alabaster

Servings: 1 servings

Ingredients:

1 ½ pound Maine potatoes; peeled and
; quartered
1 ½ pound White turnips; peeled and
; quartered
1 ½ cub Heavy cream
Salt and white pepper totaste

Preparation:

Heat 2 separate pots of lightly salted water to a boil. Cook the turnips in one pot and the potatoes in the other over medium heat until very tender, about 20 to 30 minutes. Drain well. In 2 separate large bowls, mash the turnips and potatoes separately, each with ¾ cup heavy cream. Season with salt and white pepper. Gently swirl the mashed turnips into the mashed potatoes and serve hot. Serves 6 to 8.

The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige).

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Recipe by: Good Morning America

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Shaker Sage Cakes

Servings: 1 servings

Ingredients:

4 tablespoon Unbleached all-purpose flour
¼ teaspoon Salt
1 tablespoon Sugar
6 tablespoon Water
1 large Egg; separated
1 tablespoon Chopped fresh sage leaves
Vegetable oil for frying

Preparation:

Sift the flour, salt, and sugar into a medium bowl. Add the water and egg yolk, and mix to a smooth paste. Mix in the chopped sage leaves, cover, and set aside to rest for 30 minutes. When ready to serve, in a small bowl beat the egg white until stiff but not dry and fold into the batter until well mixed. Heat 2 inches of oil in a deep skillet to 375 degrees over medium heat.

Drop the batter by teaspoons into the hot oil, cooking 3 to 4 cakes at a time. Fry the cakes until golden brown on both sides, about 1 minute per side. Drain the cakes on paper towels and serve immediately. Makes approximately 12 cakes.

The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige).

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Recipe by: Good Morning America

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Shakshuka

Servings: 1 servings

Ingredients:

1 large Can peeled tomatoes; drained
2 Green peppers; seeded andsliced, (you can broil &peel if you like, but it isnot necessary)
2 Peeled garlic cloves;sliced, (or more), up to 3
Little bit of oil
1 can Tomato paste
Salt to taste

Preparation:

Heat oil in a heavy pot, add peppers and saute til they start to get soft and a little brown on the edges. Add garlic and saute for 1-2 minutes, careful not to burn it. Add tomatoes and break up with a spoon (you can also cut them before adding), stir everything together and let cook over low flame until all the liquid has evaporated. Add salt to taste and stir in tomato paste, serve warm or at room temperature. Also good when you add tuna to it or with scrambled eggs on the side.

Variation - Me'eli

Substitute green pitted olives for peppers, add after tomatoes have cooked down together with the juice and pulp of one lemon.

Posted to JEWISH-FOOD digest by "JUDITH AMRANI" <AMRJU@gardere.com> on Nov 02, 1998, converted by MM_Buster v2.0l.

Shallot And Garlic Butter

Servings: 1 servings

Ingredients:

6 Unpeeled garlic cloves
¼ cub Vegetable oil
½ cub Thinly sliced shallot
1 ½ Sticks unsalted butter;softened (¾ cup)

Preparation:

In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.

Gourmet May 1990

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Shallot And Sage Roasted Potatoes

Servings: 10 To 12

Ingredients:

6 tablespoon Butter; (¾ stick)
¼ cub Fresh Sage; chopped
4 pound Medium-size Red Potatoes;scrubbed and quartered
1 teaspoon Dried Sage
Salt and Pepper to taste
16 Shallots; peeled and halvedlengthwise

Preparation:

Preheat oven to 375-F degrees.

Cook butter and fresh sage in small saucepan over medium heat until the butter simmers and is well flavored with sage, usually about 4 minutes.

Toss prepared red potatoes with the dried sage and two tablespoons of the sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets and bake for 20 minutes.

Toss shallots in same bowl with one tablespoon of sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer.

Transfer potatoes and shallots to large serving bowl. Pour remaining sage butter on top, re-heating in the microwave if butter has congealed. Toss gently, season with salt and pepper, and serve warm.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Nov 14, 1999, converted by MM_Buster v2.0l.

Shallot Broth

Servings: 1 servings

Ingredients:

2 cub Sliced shallots
1 tablespoon Canola oil
½ cub Sauterne wine
4 cub Dark chicken stock
2 Bay leaves
1 Thyme sprig
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

Caramelize shallots with oil until golden brown. Deglaze with wine and reduce the liquid by 80 per cent. Add stock, bay leaves, thyme and simmer.
Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A20)

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

01-20-1999

Recipe by: Ming Tsai

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Shallot Bruschetta

Servings: 1 servings

Ingredients:

3 tablespoon Olive oil
5 large Shallots or green onions;thinly sliced
4 slice French bread; (3x5-inch)
Pepper
Freshly grated Romano cheese

Preparation:

Preheat broiler. Heat oil in heavy small skillet over medium heat. Add shallots and saute until tender, stirring frequently, about 5 minutes.

Broil 1 side of bread until toasted. Spread shallot mixture on second side of bread. Sprinkle generously with pepper and cheese. Broil until beginning to brown. Serve immediately.

2 servings; can be doubled or tripled.

Bon Appetit October 1990

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Shallot Confit

Servings: 1 servings

Ingredients:

8 large Shallots; roots trimmed (8to
10)
150 ml Extra virgin olive oil; (¼pint)
Rock salt
1 Sprig fresh thyme
1 Bay leaf

Preparation:

Using a large, sharp cook's knife, chop the shallots into very fine dice.
Place in a heav-based saucepan with the oil, a light sprinkling of salt, the thyme and the bay leaf. Set the pan over a medium heat until the oil becomes hot, the adjust the heat to it's lowest possible setting and continue to cook the shallots until they are meltingly tender, about 2 hours. Set aside to cool. Store in a screw-top jar in the refrigerator, where the confit will keep for up to one week, or if covered with a layer of olive oil, for up to a month.

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Per serving: 1269 Calories (kcal); 137g Total Fat; (95% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 27 ½ Fat; 0 Other Carbohydrates

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Shallot Tarte Tatin

Servings: 2 servings

Ingredients:

50 g Unsalted butter
550 g Shallots; soaked in boiling
; water for 5
; minutes, drained,
; peeled and trimmed
300 ml Vegetable or chicken stock
1 200 gram she ready-rolledpuff pastry; (from a 425 g
; packet), thawed
2 tablespoon Caster sugar
1 tablespoon Balsamic vinegar
Salt and freshly groundblack pepper
Leaf salad; to serve

Preparation:

Heat a large frying or saut‚ pan. Melt 40g / 1and a half oz of the butter in the pan, toss in the shallots and gently fry for about 10 minutes until golden, tossing occasionally.

Pour in the stock to the pan and simmer for another 5-10 minutes (depending on the size of the shallots) until they are tender when pierced with a sharp knife but still holding their shape. Remove the shallots with a slotted spoon, drain well and pat dry with kitchen paper (you could use the remaining stock later for sauces or in a soup).

Preheat the oven to 190C/375F/Gas 5. Unroll the pastry and cut out a 25cm/10in circle, using a large plate as a template (don't worry if some of the edges the pastry sheet fall a bit short). Chill until ready to use.
Melt the remaining knob of butter in a 23cm/9in ovenproof frying pan (preferably non-stick). Add the shallots and toss until well coated and heated through. Sprinkle over the sugar and cook for a minute or two until caramelised, tossing constantly. Then sprinkle over the vinegar, toss again until well coated and remove from the heat.

Season the shallots generously. Top with the pastry, tucking the edges down the side of the pan. Bake for about 30 minutes until well risen and golden brown. Leave for a few minutes before loosening the sides with a knife and inverting on to a flat plate. Serve warm or cold, cut into slices with some of the salad.

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Shallot-Parsley Butter

Servings: 36 servings

Ingredients:

8 ½ tablespoon Unsalted butter; roomtemperature
3 tablespoon Minced shallot
1 tablespoon Dry white wine
1 teaspoon Kosher salt
1 tablespoon Finely-chopped flat-leafparsley

Preparation:

Heat ½ tablespoon butter in small skillet over medium-low heat. Add shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until liquid has evaporated, about 30 seconds. Remove from heat and stir in salt.
Cool completely.

Place remaining butter in a medium bowl. Add shallot mixture and parsley.
Smash with back of fork or wooden spoon until well combined.

Transfer butter mixture to sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate until ready to use.

Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea sandwiches.

Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "Clarkson Potter, $35"

Per serving: 25 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 7mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma

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Shandy

Servings: 1 servings

Ingredients:

2 can Sprite soda
2 Bottle Harp Ale

Preparation:

Mix 1 part soda to 1 part ale.

Yield: 4 servings

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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

Recipe by: COOKING LIVE SHOW #CL9296

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Shanghai Spice Mix

Servings: 1 servings

Ingredients:

7 tablespoon Crushed red pepper flakes
2 ¾ teaspoon Ground ginger
2 ¾ teaspoon Ground anise

Preparation:

Grind all ingrediends to a fine powder. Store in an airtight container.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Graham Kerr, "Swiftly Seasoned" From the TV FOOD NETWORK - (Show # CL-8881 broadcast 05-09-1997) 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

11-14-1998

Recipe by: Graham Kerr

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Shankarpala

Servings: 1 servings

Ingredients:

1 cub Water
1/3 cub Sugar
1/3 cub Ghee
1 ½ cub Maida; (plain flour)
Ghee to deep fry

Preparation:

Warm the water, sugar and ghee together till sugar dissolves.

Add maida and knead into a soft pliable dough.

Divide dough into 4 parts.

Roll into chappatis 1/3" thick.

Cut with a cookie cutter or knife into small diamond shapes.

Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.

Deep fry in hot ghee over slow flame till light golden brown.

Drain well and keep aside till cool.

Store in clean, dry containers.

Making time: 45 minutes.

Makes: 2 ½ cups.

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Shao Mai - (Pork Dumplings)

Servings: 30 servings

Ingredients:

1 pound Ground pork
1 cub Finely-chopped waterchestnuts
1 tablespoon Soy sauce
1 tablespoon Rice wine vinegar
1 tablespoon Sesame oil
2 teaspoon Sugar
2 teaspoon Freshly grated ginger
2 tablespoon Cornstarch
1 teaspoon Coarse salt
½ teaspoon Finely-ground black pepper
30 Shao mai or dumplingwrappers
Spicy Dipping Sauce; see *Note

Preparation:

* Note: See the "Spicy Dipping Sauce" recipe which is included in this collection.

Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner. Arrange filled dumplings about ¼ inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 2 to 3 hours.) When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20 to 25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce. This recipe yields 30 dumplings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B13 broadcast 01-27-1998) 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

04-11-1998

Recipe by: Susan Feniger and Mary Sue Milliken

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Shari's Cheesecake

Servings: 1 servings

Ingredients:

¾ cub Flour
2 tablespoon Sugar
¼ teaspoon Salt
¼ cub Margarine
2 tablespoon Melted chocolate chips
4 package (8 oz) of cream cheese
1 ½ cub Sugar
4 Eggs
½ pint Sour cream
¾ cub Milk
1 tablespoon Vanilla
4 tablespoon Flour

Preparation:

This is my sister's famous cheesecake recipe. its the one that my father, the all natural, no sugar, health maven cannot resist.

Combine the first three ingredients together. Cut margarine into pieces until fine particles. stir chocolate into together ingredients. Press into bottom of 9" springform pan. Bake for l0 minutes at 400 degrees. Cream sugar and cheese, beat in eggs one at a time. Beat in remaining ingredients. Pour into the pan. Bake for one hour at 350, shut the oven and leave the cake inside it to cool for one hour.

Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Jan 21, 1999, converted by MM_Buster v2.0l.

Shari's Ham Glaze

Servings: 1 servings

Ingredients:

1 ½ cub Rum; (the dark kind)
2 cub Brown sugar
½ cub Honey
4 large Oranges ; Juice of
2 tablespoon Real butter; (softened)
Orange peels; grated finely

Preparation:

Combine everything in a bowl. Baste Ham throughout cooking time. After ham is done you may take the drippings in the pan and what is left of glaze in bowl (if any) and make the most wonderful ham gravy.

Posted to bbq-digest by PhantomBBQ@aol.com on Jan 25, 1999, converted by MM_Buster v2.0l.

Shark Au Poivre

Servings: 4 servings

Ingredients:

3 tablespoon Olive oil; divided
20 Jalapenos; stemmed, cutcrosswi
; into ⅛" slices
1 tablespoon Minced garlic
½ cub Chopped onions
2 cub Water
1 cub Distilled white vinegar
4 Six-ounce Shark steaks
1 Recipe Lobster And HaricotVert Relish; see * Note
Emeril's Essence; see * Note
4 Ups Shoestring potatoes;fried
Brunoise red peppers
Brunoise yellow peppers
Chopped chives

Preparation:

* Note: See the "Lobster And Haricot Vert Relish" and "Emeril's Essence Information" recipes which are included in this collection.

Preheat the grill.

In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is hot, combine the jalapenos (should be about 2 ½ cups), garlic, and onions. Season with salt and pepper. Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature.

In a food processor, puree the mixture until smooth. With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. ** The sauce is better if it is allowed to age for 2 weeks before serving.

Season the shark with olive oil and Emeril's Essence. Place the shark on the grill and cook for 4 minutes on each side for medium.

Arrange the Lobster And Haricot Vert Relish around the edges of the plate.
Mound the shoestring potatoes in the center of the plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish and around the plate. Garnish with peppers, chives, and Essence.

This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

01-26-1997

Recipe by: Emeril Lagasse

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Posted to MM-Recipes Digest V4 #6 by Alan Hewitt <alan@atoc.demon.co.uk> on Feb 9, 1999

Shark Vindaloo

Servings: 4 servings

Ingredients:

900 g Small skinned shark steaks
3 tablespoon Groundnut or sunflower oil;(3 to 4)
1 Onion; chopped
2 Tomatoes; roughly chopped
4 tablespoon Vindaloo curry paste; (seebelow)
300 ml Water
8 small Green chillies
Coconut vinegar or whitewine vinegar; to taste
Salt
1 Season the shark steaks with salt. Heat the oil in a large deep frying
pan, add the onion and fry until richly browned. Add the tomatoes, and cook
until they form a rich golden paste.
2 Stir in the vindaloo paste and fry gently for five minutes, stirring
until it has slightly caramelised. Pour in the water and leave to simmer
for 10 minutes, stirring every now and then.
3 Slit the green chillies open along their length and scrape out the seeds
but leave them whole. Add the shark steaks and chillies to the sauce and
simmer for 10 minutes, carefully turning the steaks over halfway through.
Add the vinegar and salt to taste and serve with pilau rice.
4 For the vindaloo curry paste: Cover 40g/1 ½oz red chillies with plenty
of hot water and soak overnight. The next day preheat oven to 230c/450f/Gas
8.
5 Place 1 small onion onto the middle rack and roast for an hour until the
centre is soft and nicely caramelised. Remove and leave to cool, then peel
off the skin.
6 Drain the chillies, squeeze out the excess water and roughly chop. Put 1
tsp whole black peppercorns, 1 ½ tsp whole cloves, 7.5cm/3" cinnamon
stick and 1 tsp cumin seeds into a mortar or spice grinder and grind to a
fine powder.
7 Tip the powder into a food processor and the roasted onion, chillies,
2.5cm/1" fresh ginger, 4 tbsp roughly chopped garlic, a walnut-sized piece
tamarind pulp without seeds, 1 tsp light soft brown sugar and 2 tbsp
coconut or white wine vinegar, and blend to a smooth paste.

Preparation:

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Recipe by: Rick Stein

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Posted to MM-Recipes Digest V4 #6 by Alan Hewitt <alan@atoc.demon.co.uk> on Feb 9, 1999

Sharon's Clam Chowder

Servings: 1 servings

Ingredients:

4 can (10oz) clams; not drained
1 pound Bacon; diced
2 medium Onions; diced
2 can (15oz) evaporated milk
2 quart Water
3 medium Potatoes; peeled and diced,up to 4
¼ cub Parsley; dried
1 teaspoon Garlic powder
1 dash Cayenne
2 teaspoon Seasoned pepper
Good sized slab of butter
Salt to taste

Preparation:

In Dutch oven, brown bacon and onion together until onions are translucent (can start bacon first if crisper bacon is desired). Add Clams and their juice, parsley, garlic, cayenne, seasoned pepper and salt. Add 2 quarts water and the diced potatoes. Simmer until the potatoes are tender. Lower heat, add canned milk, and slab of butter. Simmer over low heat, (don't let it boil) for an additional 20 minutes or so to thoroughly blend flavours.
This is an excellent soup, and is wonderful for dinner...

Origin: Sharon Stevens

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98, converted by MM_Buster v2.0l.

Sharon's Health Bread

Servings: 1 servings

Ingredients:

1 carton Stirred Bulgarian Yogurt;(500 ml or 2 ¼ cups)
3 tablespoon Honey
2 cub Whole Wheat Flour
1 ½ cub Crushed Wheat
½ cub Mixed Whole Wheat Kernels;Linseed, and Bran
1 teaspoon Salt
1 teaspoon (heaping) Baking Soda

Preparation:

At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is from Recipe-a-Day member Sharon P.

Today's recipe is an interesting combination of ingredients that may require a trip to your local health food store. As usual, the effort to obtain the ingredients is well worth it. Sharon informs us that this bread freezes beautifully, too, so you may want to double the batch while you've got the ingredients in the pantry.

Thank you to all Recipe-a-Day members who took the time to send in a recipe this month. We're just sorry we won't have an opportunity to publish them all!

Yields 1 Large Loaf

Preheat oven to 350-F degrees and lightly oil a bread loaf pan with non-stick cooking spray.

In small mixing bowl, combine the yogurt and honey.

In a second bowl, combine the whole wheat flour, crushed wheat, the mixture of wheat kernels, linseed, and bran, and the salt and baking soda.

Mix the dry ingredients into the yogurt-honey combination and stir to thoroughly combine.
Place bread mixture in the prepared bread pan, shake to level, and bake for 45 to 60 minutes, until the top is brown.

Remove from the oven and cool in pan. Slice to serve.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Mar 28, 1999, converted by MM_Buster v2.0l.

Shashlik (Lamb Kebabs)

Servings: 4 servings

Ingredients:

5 tablespoon Olive oil
½ Lemon; juice of
1 Clove garlic; crushed (1 to2)
1 kg Boned leg of lamb; cut intolarge
cubes (2lb)
Salt and cayenne pepper

Preparation:

Mix the oil, lemon juice and crushed garlic together to make a marinade.
Stir in the meat, cover and chill in the refrigerator for 4-6 hours, turning it over occasionally.

Thread the meat onto skewers and grill for 8-10 minutes, turning the skewers from time to time to brown the kebabs on all sides.

An extra 5 minutes cooking time may be needed if cooking on charcoal, depending on the heat of the coals.

Brush the kebabs with the marinade occasionally while cooking.

Season and serve immediately.

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Shaved Fennel, Artichoke, And Parmesan Salad - Chez Panisse

Servings: 6 servings

Ingredients:

2 large Artichokes
2 Lemons
2 large Fennel bulbs
¼ cub Extra-virgin olive oil
1 tablespoon White truffle oil; may bedoubled
Salt and pepper
3 ounce Parmigiano reggiano
½ cub Italian parsley; leaves only

Preparation:

1) Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.

2) Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.

3) Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

SOURCE: Alice Waters' Chez Panisse Vegetables (San Fran)

The method of preparing this salad -- paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving -- has become a regular theme on the restaurant's menus. The variations are extensive (peppers, celery, and radishes are often added) and always fresh and satisfying.

Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in this salad. Another autumnal variation on this salad theme is to dress the shavings of fennel with lemon and olive oil and top with shavings of fuyu persimmon accented with a few drops of balsamic vinegar.

Recipe by: Alice Waters, Chez Panisse Vegetables

Converted by MM_Buster v2.0l.

She May Be Good in Casualty But Don't Leave Her Alone In Th

Servings: 1 servings

Ingredients:

POLENTA SET IN VINE LEAVES:
150 g Polenta
15 ml Chopped rosemary
15 ml Chopped thyme
Tomato seeds reserved fromtomato sauce
1 375 gram pac vine leaves inbrine

TOMATO SAUCE:
6 Tomatoes
30 ml Olive oil
1 Garlic clove; crushed
1 Lemon; juice of
1 Lime; juice of
1 Handful chopped parsley;chives and tarragon

SEARED LIVER AND CHUTNEY:
15 ml Olive oil
½ Red onion; thinly sliced
15 ml Balsamic vinegar
100 ml Red wine
200 g Calf's liver
Olive oil

WET POLENTA:
150 g Polenta
30 ml Double cream
30 ml Chopped parsley
100 g Chopped bacon

Preparation:

POLENTA SET IN VINE LEAVES:

1 Line a large dish with clingfilm. Cook the polenta according to the instructions on the pack. After the water has been added, add the rosemary, thyme and tomato seeds.

2 When the mixture is thick, pour into the lined dish and leave to set.
Turn out the set polenta and cut into rounds using a cutter. Wrap each round in a vine leaf and serve with tomato sauce.

TOMATO SAUCE:

1 Deseed and chop the tomatoes, reserving the seeds for the polenta. Heat the oil in a small pan, add the garlic and cook until soft.

2 Add the citrus juices and chopped tomatoes to the pan and simmer gently.
Just before serving stir in the fresh herbs and season well.

SEARED LIVER AND CHUTNEY:

1 Heat the oil in a small pan, add the onions and cook until soft. Add the balsamic vinegar and red wine, bring to a simmer and reduce down until thick.

2 Cut the liver into thin slices and coat in the olive oil. Heat a shallow pan, add the liver and cook through. Serve the liver and chutney with the wet polenta.

WET POLENTA:

1 Cook the polenta according to the instructions on the pack. As the mixture starts to thicken, add the cream, parsley and bacon. Serve with the Liver and Chutney.

Converted by MC_Buster.

NOTES : Chef - James Martin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

Sheboygan Bratwurst

Servings: 1 servings

Ingredients:

1 ½ pound Pork butt
1 pound Veal shoulder
½ pound Pork back fat
1 tablespoon Salt
1 teaspoon Sugar
1 teaspoon Black pepper
1 teaspoon Ground mace
1 teaspoon Ground caraway seeds
½ teaspoon Ground ginger
½ cub Milk
medium Hog casings

Preparation:

Mix measts and fat and all seasonings in large bowl and grind with ⅛" plate. Add milk and knead until spices are well mixed in. Stuff into casings and tie off at 5". You can poach them in beer for 20 minutes or grill them raw. Makes 3 pounds.

Recipe by: Bruce Aidells

Posted to CHILE-HEADS DIGEST by Kit Anderson <kitridge@bigfoot.com> on Jul 21, 1999, converted by MM_Buster v2.0l.

She-Crab Soup

Servings: 4 servings

Ingredients:

4 tablespoon Butter
4 tablespoon Flour
2 small Onions; grated
6 Celery ribs; grated
1 tablespoon Minced garlic
Salt; to taste
Freshly-ground black pepper;to taste
1 teaspoon Mace
1 quart Whole milk
1 cub Cream
1 tablespoon Crystal hot sauce
2 tablespoon Worcestershire sauce
2 pound Crab meat; picked over
1 Hard-boiled egg; finelychopped
½ cub Sherry
1 tablespoon Finely-chopped parsley

Preparation:

In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3 to 4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes.
Stir in the crab meat and continue simmering for 10 to 15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley. This recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2419 broadcast 12-12-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

01-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

She-Crab Soup

Servings: 1 servings

Ingredients:

1 small Yellow onion; finely diced
2 Stalks celery; finely diced
1 4 ounces whole butter
4 ounce All purpose flour
Splash Sherry
1 pint Heavy cream
1 pint Water
2 pint Whole milk
1 ½ teaspoon Salt
Several dashes hot sauce
¼ pound Crab roe
¼ pound Jumbo lump crab meat
1 bunch Fresh chives; finely diced
1 bunch Scallions tops; finely diced
Fine Sherry

Preparation:

In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

Converted by MC_Buster.

Per serving: 3109 Calories (kcal); 301g Total Fat; (85% calories from fat); 45g Protein; 71g Carbohydrate; 1034mg Cholesterol; 4879mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 59 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0069

Converted by MM_Buster v2.0n.

Sheera

Servings: 1 servings

Ingredients:

1 cub Cow's milk; (240 ml.)
½ cub Condensed milk; (120 ml.)
4 tablespoon Ghee; (60 g.)
4 tablespoon Sooji; (rawa) (60 g.)
Cardamom powder to taste
¼ cub Raisins; (40 g.)
½ cub Almonds; sliced fine (80 g.)

Preparation:

MIX the milk and the condensed milk in a pan and set aside. Melt the ghee in a non stick pan. Add the rawa and fry until the rawa turns golden brown.
Add the milk mixture and cardmom powder. Stir well. Cook until dry and the ghee separates from the rawa. Add the raisins and stir well. Remove from heat. Garnish with almonds.

Converted by MC_Buster.

NOTES : Makes 4

Converted by MM_Buster v2.0l.

Sheermal

Servings: 1 servings

Ingredients:

3 cub Plain flour
1 cub Milk
2 tablespoon Milk extra
1 teaspoon Sugar
¾ cub Ghee
Salt to taste
Few saffron strands

Preparation:

Soak saffron strands in 2 tablespoon milk warmedium

Keep aside.

Sift together flour and salt, sprinkle in sugar.

Take in a large bowl, add melted ghee.

Run in ghee with finger till evenly distributed.

Add milk a little at a time, and knead in dough.

When it forms a soft smooth lump, cover with moist cloth.

Keep aside for 2 hours, knead, keep aside again for 2 hours.

Knead again, divide into 7 parts.

Rub saffron strands in milk to dissolve.

Place an inverted heavy iron pan on lower shelf of oven.

Keep the grill on upper rack. Preheat to 250C.

Use dry flour for dusting while rolling.

Roll to thick round about 6" in diameter.

Prick with fork all over. Slap onto pan base.

Allow to bake till brown spots appear.

Move to grill with tongs.

Dip fingers in saffron milk and splash on sheermal.

Keep in oven few more seconds.

Or, bake in traditional tandoor or in inverted pressure cooker.

Remove, serve hot or wrap in slightly moist towel to collect.

Apply butter or ghee on top if desired.

Serve with gravies, veggies, curds, pickles or jams.

Making time: 30 minutes

Makes: 7 pieces

Shelflife: 2 days (cold can be eaten like bread)

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sheermal (Milk Bread)

Servings: 1 servings

Ingredients:

1 pound Plain flour
1 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Sugar
6 ounce Ghee or melted unsaltedbutter
4 Floz single cream
7 Floz warm milk
1 teaspoon Saffron strands; pounded
Extra flour for dusting
1 tablespoon Shahi jeera; (royal cumin)
A little melted butter forbrushing

Preparation:

Put the flour, baking powder, salt and sugar in a large mixing bowl and mix well. Add the melted ghee or butter and work it with your fingertips. Work in the cream. Reserve 4tbsp of the milk, gradually add the remainder to the flour and knead until a soft dough is formed. Alternatively, put all these ingredients in a food processor with a dough hook attachment and process until the dough is formed.

If you are mixing by hand, transfer the dough to a pastry board and add the remaining melted fat. Knead for 2-3 minutes, or until the dough is smooth, soft and stops sticking to the board and your fingers. If mixing in a processor, add the remaining melted fat and knead for 1-2 minutes or until the dough is soft and the bowl and dough hook have no dough sticking to them.

Cover the dough with a damp cloth and set aside for 30 minutes. Meanwhile, pre heat the oven to 220C. Bring the reserved milk to the boil and add the saffron strands; stir well and set aside. Line a baking sheet with greaseproof paper or baking parchment.

Divide the dough in half and make four balls out of each half. Flatten each ball to a round cake, dust lightly in flour and roll out to a disc about 8 inches in diameter. Carefully lift it on to the baking sheet. Brush generously with saffron milk and sprinkle with a little shari jeera. Bake in the top of the oven for 7-8 minutes. Line a piece of foil with absorbent kitchen paper and place the cooked Sheermal on one end. Brush with melted butter, if using, and fold the lined foil over it to keep the bread warm while cooking the remainder.

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

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

Converted by MM_Buster v2.0l.

Shell Masala Mathri

Servings: 1 servings

Ingredients:

1 cub Maida
½ cub Rice flour
½ cub Besan
¼ cub Ghee
½ teaspoon Chilli powder
¼ teaspoon Haldi
½ teaspoon Jeera powder
½ teaspoon Dhania powder
2 teaspoon Til
2 tablespoon Chopped coriander leaves
Salt to taste
Sugar to taste; (optional)
Ghee for frying

Preparation:

Mix all the ingredients and knead into a stiff dough using water. Roll out into a stiff dough using water. Roll out into a big roti. Stamp out into a puri using a wati (katori). Make 3-4 cuts in the puri at equal distances but ensure that the cuts do not reach th edges. Join the sides of the puri and gently give a twist. Fry in hot ghee on a low flame. Store the shells in air tight tins.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

She'll Polish It Off in a Minute

Servings: 1 servings

Ingredients:

150 g Basmati rice
25 g Butter
50 g Soft brown sugar
3 Red plums; quartered, stones
; removed
1 tablespoon Balsamic vinegar
2 Duck breasts; approx175g/6oz
; each
4 tablespoon Olive oil
1 teaspoon Plus 1 tbsp soy sauce
150 ml Red wine
150 ml Chicken stock
1 teaspoon Runny honey
½ teaspoon Sesame oil
½ Lime; Juice of
1 bunch Spoing onions; trimmed andthinly
; sliced
3 Cloves garlic; crushed
2 tablespoon Freshly chopped coriander
200 g Kurly kale; rinsed androughly
; chopped
150 ml Milk
150 ml Double cream
4 Egg yolks
1 ½ tablespoon Caster sugar
1 Vanilla pod
1 Piece homemade apple cake
Salt and pepper

Preparation:

Preheat oven to 220c/425F/Gas 7.

1 Cook the rice in a pan of boiling salted water or a pressure cooker until soft and fluffy. Drain and leave to one side.

2 Melt the butter in a frying pan with the soft brown sugar and caramelise the plums. After 3-5 minutes add the balsamic vinegar. Trim the excess fat off the duck, score the skin and season.

3 In a separate ovenproof frying pan heat 1 tbsp olive oil and cook the duck skin-side down until the skin is golden and crispy. Turn over and transfer to the oven for two minutes.

4 Remove from the pan and add to the plums. Add 1 tsp soy sauce. Leave to stand so that the duck can absorb the juices. In a saucepan bring the red wine, chicken stock, runny honey, sesame oil, 1 tbsp soy sauce and lime juice to the boil and reduce until the a syrupy consistency.

5 Put the duck breasts and caramelised plums on a plate and serve with the sauce.

6 Heat 2tbsps olive oil in a frying pan. Cook the spring onions and one crushed clove of garlic until softened and then add the rice and coriander.
Mix together and heat through. Season.

7 Heat 1tbsp olive oil in a wok and stir-fry the kale with 2 crushed garlic cloves until wilted. Season and serve with the duck and rice.

8 For the Custard: Heat the milk and double cream in a saucepan. In a bowl mix together the egg yolks and caster sugar.

9 Remove the seeds from the vanilla pod and add the seeds to the eggs. Pour two thirds of the liquid onto the eggs and mix thoroughly. Pour this back into the saucepan with the remaining liquid and, over a gentle heat, stir consistently from side to side until the liquid coats the back of a wooden spoon. Serve with the homemade apple cake.

Converted by MC_Buster.

Per serving: 1695 Calories (kcal); 106g Total Fat; (59% calories from fat); 32g Protein; 130g Carbohydrate; 926mg Cholesterol; 1877mg Sodium Food Exchanges: 7 Grain(Starch); 1 Lean Meat; ½ Vegetable; ½ Fruit; 19 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

Shelley's Veronese Minestrone

Servings: 1 servings

Ingredients:

1 Leek
1 Red onion
1 Stick celery
1 large Carrot
1 Lemon; (juice)
1 Handful Italian parsely
2 cub Chicken or veg stock
2 cub Water
1 cub White wine
Tiny pasta
Beans - cannellini; kidney,lima,
; chickpeas (can used
; canned beans)
1 tablespoon Tomato paste
CSABAI sausage; (pronouncedchibi)

Preparation:

Fry leek, onion, celery, carrot, parsely in olive oil for 10 minutes. Add stock, water and wine. Add beans and pasta and tomato paste.

Cool all this until vegs are cooked.

Grill pieces of CSABAI sausage and take skin off. Put soup in bowls, put sausage on top and grate some parmesan on top of that.

Truly delicious.

Converted by MC_Buster.

Per serving: 338 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shellfish And Onion Stew

Servings: 4 servings

Ingredients:

60 Mussels
2 large Onions; finely chopped
2 Heaped tbsps butter
2 Heaped tbsps flour
1 pint Warm milk
½ Bottle white wine
½ pint Cream
2 tablespoon Chopped parsley
Salt and pepper to taste

Preparation:

Wash and scrub mussels well, discard any that are open.

Rinse them thoroughly in clear water to remove grit and sand.

Put them, unopened, in a large saucepan, add wine, cover, bring to boil.

Simmer gently for about 10 minutes until all are open.

Strain off liquid, reserve; take mussels from shells, remove beards.

Melt butter in a saucepan.

Stirring constantly, add flour, reserved liquid, warm milk.

Stirring frequently, add onion, simmer gently until cooked.

Do not boil or mussels may become rubbery.

Season to taste, add parsley, mussels, cream.

Bring gently to just below boiling point and serve.

Converted by MC_Buster.

NOTES : The nice part of shellfish is that you can cook them together or separately, depending on which specific tastes you want. So, this recipe is good for mussels, oysters, clams, cockles or almost any mollusc or bivalve you fancy. The recipe deals with mussels as they normally need more preparation than other shellfish.

Converted by MM_Buster v2.0l.

Shellfish And Sausage Stew

Servings: 1 servings

Ingredients:

2 pound Mussels
2 pound Littleneck or other smallclams
2 Red bell peppers
1 Yellow bell pepper
1 medium Yellow Spanish onion
1 small Zucchini; with skin
1 small Yellow crookneck squash;with skin
1 Hard; smoked linguicasausage - (abt 6 oz)
(or 6 ounces prosciutto)
2 large Ripe tomatoes; peeled,seeded,
; and diced
½ cub Pitted; julienned Kalamataolives
2 cub Well-seasoned fish stock orclam juice; to 3 cups
¾ cub White port wine
Freshly-ground black pepper;to taste
2 tablespoon Chopped fresh parsley; forgarnish

Preparation:

Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels' beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator. Core and seed bell peppers. Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and black pepper in a large stockpot or Dutch oven. Cover and cook over high heat until shells open, about 8 to l0 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately. This recipe yields ?? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6169 broadcast 02-24-1997) 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: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Shellfish Boil

Servings: 4 servings

Ingredients:

½ cub Mustard seeds
6 tablespoon Coriander seeds
¼ cub Whole allspice seeds
¼ cub Dill seeds
2 teaspoon Whole cloves
12 small Dried red chilies; crumbled
(or 1 tbspn crushed redpepper)
16 Bay leaves
8 quart Water
1 Dozen Small new potatoes;scrubbed
2 large Onions; unpeeled, and
; halved crosswise
2 Lemons; halved
1 ¼ cub Salt; plus
1 tablespoon Salt
¼ cub Cayenne pepper; plus
1 tablespoon Cayenne pepper
1 large Garlic head; halvedcrosswise
1 pound Andouille sausage; cut 1”pieces
4 Fresh corn ears; shucked,and
; cut into thirds
2 pound Crawfish
5 pound Crabs - (such as dungeness;blue, stone,
King; or snow crabs)
2 Lobsters -; (1 lb ea)
2 pound Shrimp; peeled, divined
2 Dozen Littleneck; steamer,razor,
Pacific-littleneck or Manilaclams
1 cub Melted butter; warm
2 tablespoon Finely-chopped parsley

Preparation:

Place the first seven ingredients in cheesecloth and tie with butchers twine. Put the seasoning bag, water, potatoes, onions, lemons, 1 ¼ cups of the salt, ¼ cup of the cayenne, and garlic in a large stockpot. Bring the liquid to a boil, cover and boil for 15 minutes. Add the sausage, corn, crawfish, and crabs. Using a long handled spoon, stir around and press the contents of the pot down well into the water. Cover the pot and return to a boil. Boil for 2 minutes. Turn off the heat. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne. Cover and let the boil stand for 10 minutes.
Add the shrimp and clams. Continue to cook for 5 minutes. Drain. Turn the shellfish boil on to newspaper. Serve with melted butter. Garnish with parsley. This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com

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

03-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shellfish Bouillabaisse

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
½ pound Chorizo sausage; cut into 1"pieces
3 cub Julienned onions
2 cub Diced potatoes; blanched
1 cub Julienned red peppers
1 cub Julienned yellow peppers
¼ cub Minced garlic
Emeril's Essence; see * Note
4 cub Chopped; peeled and seededtomatoes
6 Bay leaves
1 pound Lobster; split
2 Soft-shell crabs; cleaned
¼ pound Shrimp; peeled, tail on
¼ pound Mussels
¼ pound Clams
1 cub White wine
A few Saffron threads
¼ cub Finely-chopped parsley
¼ pound Shucked oysters
Salt; to taste
Freshly-ground black pepper;to taste
1 cub Garlic aioli; in a squeezebottle
2 tablespoon Chopped green onions
1 small Loaf Crusty bread

Preparation:

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one-third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down, and the soft-shell crabs on top of the tomato mixture. Sprinkle ½ of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters. Season the shrimp with Emeril's Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer ½ of the chorizo over the shrimp. Lay the mussels and clams over the tomatoes. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Remove the lid and add the oysters during the last 5 minutes of cooking. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread. This recipe yields 4 to 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2404 broadcast 12-06-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

01-14-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shellfish Couscous "Sicilian Lifeguard" Style

Servings: 4 servings

Ingredients:

1 medium Leek; cleaned, and
Sliced in ¼" half-moons
4 Garlic cloves; thinly sliced
6 tablespoon Virgin olive oil
1 tablespoon Crushed red chilies
1 cub Sicilian green olives
1 cub Chopped fresh tomatoes
8 large Cherrystone clams
8 Mussels
8 Gulf prawns; peeled,deveined
1 ½ cub Couscous
2 cub Fish stock or clam juice
2 cub White wine
1 cub Calamari
Salt; to taste
Freshly-ground black pepper;to taste
2 bunch Italian parsley; finelychopped

Preparation:

In a large casserole suitable for serving, saute over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes. Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover.
Cook 3 minutes, remove cover and stir to mix well. Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve. This recipe yields 4 main course servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5640 broadcast 03-01-1996) 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

07-21-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Shellfish Johnson

Servings: 4 servings

Ingredients:

½ pound Unsalted butter
½ cub Fresh lemon juice
½ cub Dry white wine
2 tablespoon Minced garlic
1 tablespoon Crushed red pepper
Salt; to taste
Freshly-ground black pepper;to taste
48 Assorted shellfish; see *Note
4 slice Peasant bread
¾ cub Chopped Italian parsley

Preparation:

* Note: Shellfish used can be mussels, clams, oysters or scallops. Scrub and debeard shellfish.

Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Place baking pan on grill; add butter, lemon juice, wine, garlic, red pepper, salt and pepper.

As butter melts, arrange shellfish in single layer on grill. Cook until shells pop open, 2 to 5 minutes; meanwhile, toast bread on edge of grill.

Transfer opened shells to pan of sauce; sprinkle with parsley; discard unopened shells. Serve immediately with bread.

Serves 4 as a first course.

Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 441 Calories (kcal); 46g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 124mg Cholesterol; 9mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Shellfish Paella Risotto

Servings: 1 servings

Ingredients:

1 tablespoon Olive oil
½ Onion; chopped
½ pound Hot Italian sausages;casings removed
1 pound Clams; scrubbed
½ pound Mussels; scrubbed, debearded
4 Bottles clam juice;(8-ounce)
1 teaspoon Saffron threads
2 cub Arborio rice or medium-grainrice
½ cub Dry white wine
½ pound Uncooked medium shrimp;peeled, deveined
1 {10-ounce} package frozenpeas; thawed
2 large Plum tomatoes; seeded,chopped

Preparation:

Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage meat. Cook until sausage is no longer pink, breaking up with fork, about 5 minutes. Add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm.

Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.

Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.

Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.

Serves 4.

Bon Appetit March 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shellfish Risotto

Servings: 4 servings

Ingredients:

1 kg Mussels; cleaned
200 ml Dry white wine
600 ml Fish stock; (home-made orfrom a
; carton)
3 tablespoon Extra virgin olive oil
750 g Chilled unsalted butter;diced 1 onion,
; finely chopped
2 Garlic cloves; finelychopped
1 2 ½ cm pie fresh rootginger; peeled and finely
; grated
1 Red chilli; seeded andfinely
; chopped
350 g Arborio rice or other ricesuitable for
; risotto
1 pinch Saffron stamens; soaked in 1tbsp
; warm water
225 g Squid; cleaned and sliced
225 g Uncooked peeled tiger orDublin Bay
; prawns
2 Plum tomatoes; seeded anddiced
2 tablespoon Chopped fresh basil andflat-leaf
; parsley
Salt and freshly groundblack pepper

Preparation:

Place the mussels in a pan with 50ml/2fl oz of the wine. Cover tightly and cook over a high heat for a few minutes, shaking occasionally, until they have opened - discard any that do not. Strain through a sieve. Remove the meat from mussels and reserve. Place the stock in a pan and pour in the cooking liquor, leaving behind any grit - you should have 300ml/half pint in total. Bring to a gentle simmer.

Heat two tablespoons of the oil and 25g/1oz of the butter in a saut‚ pan.
Add the onion, garlic, ginger and chilli and cook for about 5 minutes until softened but not browned. Stir in the rice and cook for a few minutes until nutty and perfumed. Add the remaining wine and allow to bubble away, stirring. Add a ladleful of the stock and cook gently, stirring, until absorbed.

Continue to add stock in this way, adding the saffron mixture after about 10 minutes - the whole process takes 20-25 minutes until the rice is tender but 'al dente'. Heat the remaining tablespoon of oil in a wok. Add the squid and prawns and stir-fry for 1-2 minutes, then add the tomatoes, herbs and reserved mussel meat, toss together and remove from the heat. About 2 minutes before the risotto is cooked fold in the shellfish mixture and then fold in the remaining butter, stirring until emulsified. Serve at once.

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Shellfish Stew Provencale

Servings: 1 servings

Ingredients:

1 large Onion; chopped
2 pound Fennel bulb; (sometimescalled
; anise, available at
; most supermarkets),
; trimmed and sliced
; thin
1 Red bell pepper; sliced thin
; lengthwise
¼ cub Olive oil
The zest of 1 orange;removed in strips
; with a vegetable
; peeler
2 teaspoon Minced fresh thyme leaves or1 teaspoon; crumbled, plus
; dried, thyme sprigs for
; garnish
1 Bay leaf
¼ teaspoon Cayenne
½ teaspoon Crumbled saffron threads
2 cub Dry white wine
4 cub White fish stock or bottledclam juice
A; (28- to 32-ounce)
can tomatoes,
; drained and chopped
2 large Garlic cloves; minced
16 small Shrimp; shelled and
; deveined
16 small Hard-shelled clams cleaned
1 pound King crab legs; thawed,shelled,
; and the cartilage
; discarded
8 large Sea scallops; halved, or 16small
; sea scallops

FOR THE WHITE FISH STOCK:
2 pound Bones and trimmings of anywhite fish; flounder, or
; such as sole, whiting,chopped
2 cub Sliced onion
24 Long parsley sprigs
4 tablespoon Fresh lemon juice
1 teaspoon Salt
7 cub Cold water
1 cub Dry white wine

Preparation:

Clean the hard-shelled clams:

Scrub the clams thoroughly with a stiff brush under cold water, discarding any that have cracked shells or that are not shut tightly.

Make the stew:

In a kettle cook the onion, the fennel, and the bell pepper in the oil over moderate heat, stirring, until the vegetables are softened. Stir in the zest, the minced thyme, the bay leaf, the cayenne, and the saffron, cook the mixture, stirring, for 30 seconds, and add the wine, the stock, the tomatoes, and salt and pepper to taste. Simmer the mixture, uncovered, for 15 minutes, add the garlic, and simmer the mixture for 5 minutes. The stew may be prepared up to this point 2 days in advance, cooled, uncovered, and kept covered and chilled. Stir in the shrimp and the clams and simmer the mixture, covered, for 5 minutes. Add the crab legs and the scallops, simmer the stew, covered, for 3 minutes, or until the scallops are just cooked through and the clams are opened, and discard the bay leaf and any unopened clams. Divide the stew among 8 heated bowls and garnish it with the thyme sprigs.

Make the stock:

In a well-buttered heavy saucepan combine the fish bones and trimmings, the onion, the parsley, the lemon juice, and the salt and steam the mixture, covered, over moderately high heat for 5 minutes. Add the water and the wine, bring the liquid to a boil, skimming the froth, and simmer the stock for 20 minutes. Strain the stock through a fine sieve into a bowl, let it cool to warm, and chill it, covered. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The stock keeps, frozen, for 3 months. Makes about 6 cups.

Serves 8.

Gourmet January 1993

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Shellfish with Spicy Island Dip

Servings: 1 servings

Ingredients:

1 cub Canned crushed tomatoes withadded puree
½ cub Chopped onion
1/3 cub Chopped pimiento-stuffedgreen olives
2 Jalapeno chilies; seeded butnot
; deveined, minced
1 ½ teaspoon Cider vinegar
12 Snow crab claws or cookedjumbo shrimp; shelled,deveined

Preparation:

Combine first 5 ingredients in medium bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.)

Serve shellfish with sauce.

Serves 4.

Bon Appetit August 1992

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Shells with Chicken, Spinach, Raisins, And Pine Nuts

Servings: 4 servings

Ingredients:

3 tablespoon Olive oil
½ Red onion; finely diced
1 pound Spinach; washed and stems
; removed
¼ cub Golden raisins
2 tablespoon White wine vinegar
Salt and freshly groundpepper
2 Cooked chicken breasts; cutinto ½ inch
; slices
1 Pinches red pepper flakes;optional
1 pound Medium shell pasta; cookedal dente,
; drained and cooking
; water reserved
¼ cub Pine nuts; toasted

Preparation:

How to Prepare:

1. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft.

2. Raise the heat to medium-high and add the spinach; cook until wilted.

3. Add the raisins and vinegar and season with salt and pepper to taste.
Add the cooked chicken and cook until just heated through.

4. Add red pepper flakes, if desired. Add the pasta to the skillet and toss to coat evenly; if the pasta seems too dry, add some of the reserved cooking water.

5. Top with toasted pine nuts.

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

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Shepardless Pie Ala Nancy Adkins

Servings: 4 servings

Ingredients:

4 cub Frozen mixed vegetables
2 cub Harvest Burger
1 can Vegetable broth
2 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon Greek Seasoning
2 ½ cub Mashed Potato flakes
2 cub Water
¼ cub Vegetable broth
¾ cub Veggie Milk
Paprika
Ground Pepper

Preparation:

Servings: 4 Preparation Time: 30 minutes Preparation Time: 30 minutes any leftover Vegetable will only improve the flavor. My favorites are Mushrooms of any kind , Fresh Corn and peas.

Preheat oven to 350 degrees saut‚ Vegetables in ½ can broth adding water as needed to keep from sticking add harvest burger when warmed add corn starch to ¼ cup broth and stir add to veggie mixture put into Very deep dish Pie pan or casserole dish and keep warm Mix instant potatoes according to package directions using Veggie or soy milk in place of Milk and Broth in place of Fat Pile on top of veggie mixture sealing to edges Sprinkle top with Paprika and Ground pepper Bake at 350 ½ hour or until top browns a little

Per Serving : 298 Calories; 1g Fat (from soy milk); 19gProtein; 50g Carbohydrate; 1mg Cholesterol; 1078mg Sodium. Exchanges: 3 Grain(Starch); 2 ½ Lean Meat; 9 ½ Vegetable; ½ Fat; 0 Other Carbohydrates. Serve with green salad and hot bread for a complete meal

Posted to fatfree digest by "Nancy Adkins" <nadkins@dmv.com> on Sep 3, 1999, converted by MM_Buster v2.0l.

Shepherd's Pie Soup

Servings: 4 Servings

Ingredients:

1 pound Ground beef
5 cub Water
2 can ( 10 ½ oz.each) condensedbeef broth
1 package (16 oz.) frozen dicedpotatoes
1 package (16 oz.) frozen mixedvegetables
1 teaspoon Onion powder
1 ½ teaspoon Salt
½ teaspoon Black pepper
2 cub Instant mashed potato flakes

Preparation:

In a soup pot, brown ground beef over medium-high heat; drain. Add water, beef broth, potatoes, vegetables, onion powder, salt and black pepper; mix well. Bring to a boil. Reduce heat to medium-low and simmer 12 to 15 minutes, or until vegetables are tender. Stir in potato flakes and cook 5 to 7 minutes, or until thickened. Serve immediately. Makes 4 to 6 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Mr. Food Easy Cooking May/June 99

Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Apr 5, 1999

Shepherd's Pie with a Difference

Servings: 1 servings

Ingredients:

Baked potato
¼ pound Minced meat mixture

Preparation:

Bake potato at 200 C in the middle shelf of the oven.

When cooked, take out and cut into two halves. Scoop out all of the potato into a bowl leaving an edge all the way round the skin.

Add 2 oz of butter and mash into the potato. Season with salt and pepper.

Put the mince mixture into the potato and then put the mash on top of the mince. Put the potato halves onto a baking tray and put into a hot oven (200 C) until the potato is golden brown.

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Shepherd's Pie with Sweet Potato Crust

Servings: 4 servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
2 2 ½ cups canned beef stock
1 cub Frozen peas
1 teaspoon Worcestershire sauce
1 tablespoon Fresh thyme; finely chopped
2 tablespoon Fresh flat-leaf parsley;finely chopped
Salt and pepper; to taste
Leftover vegetables
Leftover beef; cut into ½"
; chunks
Leftover mashed potatoes

Preparation:

Preheat the oven to 375 degrees F.

Melt the butter in a medium saucepan, add the flour and cook over medium-low heat for 3 - 4 minutes.

Add the 2 cups of the stock and cook, whisking until thickened. If too thick, add the additional ½ cup stock to thin slightly. Add the peas, Worcestershire, thyme, and parsley and season with salt and pepper to taste.

Fold in the vegetables and beef, then pour into a lightly buttered 1 ½ quart baking dish. Top with the leftover mashed potatoes, spreading them out to completely cover the top. Place on a baking sheet and bake in the oven for 15 - 20 minutes.

Remove from the oven and preheat the broiler. Place the pie under the broiler and broil for 3 - 4 minutes or until the top is golden brown. Let sit 5 minutes before serving.

© 1997 Lifetime Entertainment Services. All rights reserved.

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Sherbanu's Carrot And Cauliflower Relish

Servings: 4 servings

Ingredients:

175 g Cauliflower florets; (6oz)
3 Carrots; sliced
1 teaspoon Vegetable oil
½ teaspoon Ground turmeric
1 teaspoon Chilli powder
1 teaspoon Sugar
4 tablespoon Tarragon vinegar
1 teaspoon Mustard seeds
689 Blanch the cauliflower and carrots in boiling water for 1 minute.
Refresh in cold water.

Preparation:

Combine all the remaining ingredients and leave to stand for about 1 hour, allowing the cauliflower and carrots to absorb the various flavours.

Serve cooled, but not chilled, as this would kill the flavour.

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Sherbanu's Pooris

Servings: 14 servings

Ingredients:

150 g Plain wholemeal flour; plusextra for
; rolling (5oz)
½ teaspoon Salt
125 ml Water; (4 fl oz)
250 ml Vegetable oil; (8 fl oz)

Preparation:

Place the flour and salt in a bowl, add the water and mix to a fairly soft dough.

Knead for 4-5 minutes, until soft but no longer sticky.

Turn the dough onto a lightly floured surface and work and roll with your hands until you have a long snake of dough, about 2cm (¾inch) in diameter.

Cut off a piece of dough, about 2cm (¾inch) long, and wrap the remaining dough in clingfilm.

Work the cut-off piece of dough between your palms until it forms a small, neat ball.

Coat it with flour, then roll it out until you have a small, flat patty about 8cm (3inches) in diameter. Continue cutting and shaping the dough in this way, always keeping the pieces of dough covered with clingfilm when not being worked.

Heat the oil in a wok or large frying-pan until it is hot enough to brown a cube of bread in 30 seconds, and deep-fry the pooris, one or two at a time, making sure you don''t overcrowd the pan.

Cook each batch for 2-3 minutes, until lightly browned, turning them once and splashing them with hot oil to make them puff up.

Drain on kitchen paper before serving hot.

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Sherried Chicken Wings with Mushrooms And Peas

Servings: 1 servings

Ingredients:

2 pound Chicken wings; (about 10)
All-purpose flour seasonedwith salt and
; pepper for dredging thewings
2 tablespoon Vegetable oil
2 tablespoon Unsalted butter
1 large Onion; halved lengthwise
; and sliced thin
; lengthwise
1 large Garlic clove; minced
8 ounce Mushrooms; sliced thin, upto
; 10
½ teaspoon Dried thyme; crumbled
½ cub Medium-dry Sherry
1 cub Chicken broth
1 teaspoon Fresh lemon juice; or totaste
A; (10-ounce) package
; frozen peas
Cooked noodles as anaccompaniment

Preparation:

Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles.

Serves 4 to 6.

Gourmet March 1993

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Sherried Chicken with Asparagus, Carrots, And Noodles

Servings: 1 servings

Ingredients:

3 tablespoon Vegetable Oil
1 small Onion; minced
½ pound Fresh Asparagus; sliced ½"thick
1 Carrot; cut into thin slices
1 pound Skinless Boneless Chicken;cut in ½" dices
1 tablespoon Butter
1 cub Egg Noodles
1 cub Chicken Broth
1 cub Dry Sherry
¼ cub Chopped Parsley
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

In a wok (or large skillet) heat 1-½ tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate.

In the same wok, heat remaining 1-½ tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables.

Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok.

Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil.
Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.

NOTES : This is an easy and delicious recipe from 365 Ways to Wok.

Recipe by: RCOLE@aardvark.ucs.uoknor.edu

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

Sherried Mushroom And Ham Soup

Servings: 1 servings

Ingredients:

2 tablespoon Unsalted butter
1 tablespoon Olive oil
3 large Shallots; finely chopped
1 Clove garlic; finely chopped
1 pound Assorted exotic mushrooms;half sliced and
; half finely chopped
¾ pound Ham cut into ½-inch cubes
3 tablespoon Cream Sherry
2 tablespoon Flour
2 cub Low-salt chicken broth
¼ cub Chopped fresh chives orscallion greens
3 tablespoon Sour cream
Roquefort Toasts

Preparation:

In a saucepan melt butter with oil over moderate heat until foam subsides.
Saute shallots, garlic, and mushrooms over moderately high heat. Saute until mushroom liquid evaporates and mushrooms begin to brown. Add ham cubes and saute 1 minute. Add sherry and boil until evaporated. Add flour and cook 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives or scallion greens and sour cream. Season with salt and pepper.

Yield: 2 servings

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Recipe by: COOKING LIVE SHOW #CL9216

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Sherried Pork Stir-Fry

Servings: 4 servings

Ingredients:

700 g Pork fillet or tenderloin;trimmed of fat
60 ml Dry sherry
45 ml Soy sauce
1 2 ½ cm pie root ginger -diced
Salt and freshly groundpepper
1 Cucumber
100 g Green beans - halved
30 ml Sunflower oil
1 bunch Spring onions; trimmed andfinely
; chopped
1 Garlic cloves; crushed (1 to2)
30 ml Cornflour
300 ml Chicken stock
175 g Bean sprouts
1 Cut the pork in thin strips and place in a bowl. Add the sherry, soy
sauce, ginger and salt and pepper to taste, and stir well to mix. Set
aside.
2 Halve the cucumber, cut into quarters lengthways and discard the rounded
ends. Leave the skin on to add colour.
3 Use a sharp-edged teaspoon to scoop out the seeds and discard. Quarter
the cucumber lengthways again and slice across into strips about 2.5cm/1"
long.
4 Heat the oil in a wok or a large, heavy-based frying pan. Add the spring
onions and garlic and fry gently for about five minutes until softened. Add
the pork to the pan, raise the heat and stir-fry for 2-3 minutes until
lightly coloured, keeping the pork constantly moving so that it cooks even.
5 Mix the cornflour with the cold chicken stock and set aside. Add the
cucumber, green beans, spring onions and beansprouts to the pork with the
cornflour and stock.
6 Stir-fry until the juices thicken and the ingredients are combined. Taste
and adjust the seasoning and serve immediately on a warmed serving dish.

Preparation:

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Recipe by: Good Living

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Sherried Stilton And Green Peppercorn Spread

Servings: 1 servings

Ingredients:

¾ pound Stilton; crumbled (about 3
; cups) and softened
6 ounce Cream cheese; softened
2 tablespoon Drained green peppercornspacked in brine; up to 3
¼ cub Medium-dry Sherry; or totaste

Preparation:

In a food processor blend the Stilton, the cream cheese, the peppercorns to taste, the Sherry, and salt and pepper to taste until the mixture is smooth and transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.

Makes about 2 ½ cups.

Gourmet December 1992

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Sherried Sweet Potatoes And Apples

Servings: 1 servings

Ingredients:

3 large Sweet potatoes
3 Granny Smith apples
½ Stick unsalted butter; (¼cup)
¼ cub Fresh lemon juice
¼ cub Firmly packed light brownsugar
¼ teaspoon Cinnamon
1/3 cub Medium-dry Sherry

Preparation:

In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender.
Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into ½-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into ½-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish.

Serves 8.

Gourmet November 1990

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Sherried Sweet Potatoes with Chipotle And Sage

Servings: 8 Servings

Ingredients:

4 large Sweet potatoes
1 Head garlic, separated
Olive oil
¾ Stick butter, more to taste
7 ounce Can chipotle peppers in
Adobo sauce
2 tablespoon Dark brown sugar
4 tablespoon Sherry
2 tablespoon Fresh sage, minced
½ cub Shredded parmesan
Salt to taste
1 Bunch green onions, with
Some tops, chopped

Preparation:

Place the sweet potatoes on a roasting pan along with the cloves of garlic.
Drizzle garlic lightly with olive oil. Roast in a 400 degree oven until tender, turning occasionally. Remove the garlic when it has softened and lightly caramelized; do not allow to burn.

Peel the roasted garlic and place in a small bowl and add ½ of the canned chipotles, chopping whole chipotles. Add brown sugar, and sherry; blend lightly with a fork.

Peel sweet potatoes and place in a large bowl. Mash lightly with butter, adding garlic/chipotle mixture, stir in sage, green onions, parmesan and salt. Spoon mixture into a 8-cup buttered casserole and cover. Bake in a 350 degree oven for about 30 minutes. Garnish with fresh sage sprigs before serving. Better if made a day or two in advance.

From The Austin American Statesman, typed by jessann :)

Posted to MM-Recipes Digest by jessann <jessann@texas.net> on Nov 21, 1998

Sherried Tomatoes

Servings: 6 Servings

Ingredients:

6 Tomatoes
6 tablespoon Sherry
1 ½ teaspoon Dillweed
Freshly ground black pepper
6 tablespoon Mayonnaise
6 tablespoon Grated Cheddar cheese

Preparation:

Turn over to broil. Remove core from each tomato; cut tomatoes in half horizontally. Place, cut side up, on a cookie sheet or in a muffin tin.
Pierce cut surface several times with a fork to allow sherry to penetrate.
Sprinkle each tomato half with sherry, dill and pepper. Broil for 2 to 3 minutes. (May be prepared to this point 1 hour before serving.) Mix mayonnaise and cheese together; spread over tomatoes. Broil again for 2 to 3 minutes until bubbly and browned. Serve immediately. Serves 6 Typed in MMFormat by cjhartlin@msn.com Source: Good Friends Cookbook

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Aug 9, 1998

Sherried Turkey Cutlets with Green Peppercorns

Servings: 1 servings

Ingredients:

½ pound Turkey cutlets; (each about½ inch
; thick)
All-purpose flour seasonedwith salt and
; pepper for dredging thecutlets
1 tablespoon Unsalted butter
1 tablespoon Vegetable oil
1/3 cub Medium-dry Sherry
1 teaspoon Drained green peppercornspacked in brine; rinsed andcrushed
; lightly
½ teaspoon Honey or sugar
1/3 cub Chicken broth

Preparation:

Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat saute the cutlets for 2 minutes on each side, or until they are just cooked through, and transfer them with a slotted spatula to a small platter. Deglaze the skillet with the Sherry over moderately high heat, stirring and scraping up the brown bits, add the peppercorns, and boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in the honey or sugar and the broth and boil the sauce until it is reduced to about ¼ cup. Season the sauce with salt and pepper and spoon it over the cutlets.

Serves 2.

Gourmet October 1993

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Sherried Walnuts And Cashews

Servings: 4 Cups

Ingredients:

2 tablespoon Brown sugar
¼ teaspoon Cinnamon
¼ cub Dry sherry
2 tablespoon Corn syrup
2 tablespoon Butter
2 cub Walnut halves
2 cub Cashew halves

Preparation:

Heat oven to 250øF. Line 15x10x1 inch baking pan with foil. In large skillet, combine brown sugar, cinnamon, sherry, corn syrup and butter.
Bring to a boil over medium heat, stirring constantly. Stir in walnuts and cashews; cook and stir 4 to 7 minutes or until liquid is absorbed. Spread nuts on foil lined pan.

Bake at 250øF for 15 to 20 minutes or until glazed. Cool completely on foil. Store tightly covered. Yield 4 cups Typed in MMFormat by cjhartlin@msn.com Source: Pillsbury Holiday Party Recipes

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 13, 1998

Sherry Saffron Vinaigrette

Servings: 1 servings

Ingredients:

½ teaspoon Sugar
⅛ teaspoon Crumbled saffron threads
2 tablespoon Sherry vinegar; (availableat
; specialty foods
; shops and some
; supermarkets)
1 teaspoon Minced pimiento-stuffedolive
1/3 cub Olive oil

Preparation:

In a bowl whisk together the sugar, the saffron, the vinegar, the olive, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

Makes about ½ cup.

Gourmet May 1991

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Sherry Sauce

Servings: 1 servings

Ingredients:

1 teaspoon Olive oil
2 Cloves garlic; chopped
2 Shallots; chopped
1 cub Dry sherry
2 cub Cream
Salt to taste
1 teaspoon Cracked black pepper

Preparation:

In a sauce pan heat olive oil until very hot. Add garlic and shallots and saute lightly. Add sherry and over high heat reduce until about 1/3 cup of sherry remains. Add cream and reduce. Cook over high heat until about 1 cup of liquid remains. Season

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Per serving: 1507 Calories (kcal); 124g Total Fat; (87% calories from fat); 13g Protein; 27g Carbohydrate; 418mg Cholesterol; 205mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates

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Sherry Shallot Vinegar

Servings: 1 servings

Ingredients:

1 ¼ cub White-wine vinegar
¾ cub Dry Sherry
2 ½ cub Peeled and halved shallots

Preparation:

In a sterilized 1-quart Mason-type jar combine all the ingredients and seal with a lid. Let the mixture stand at room temperature for at least 3 weeks.
Strain the vinegar through a fine sieve into a sterilized 1-pint Mason-type jar and seal with the lid.

Yield: about 1 pint

TO STERILIZE JARS AND GLASSES

Wash the jars in hot suds and rinse them with scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil for 15 minutes from the time steam emerges from the kettle. Remove the kettle from the heat and let the jars stand in the hot water. Just before filling the jars, invert them onto a tea towel to dry.
Fill the jars while they are still hot. Sterilize the lids for 5 minutes.

TO SEAL JARS AND GLASSES WITH PARAFFIN

Shave a bar of paraffin into the top of a double boiler set over simmering water and melt it. When ready to seal the jars, wipe off anything that may have stuck to the rim. Pour an ⅛-inch layer of paraffin over the contents of the jar, swirling to cover completely, and let it set. Repeat with a second later of paraffin.

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Per serving: 205 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9391

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Sherry Vinaigrette

Servings: 1 servings

Ingredients:

1 Shallot; finely diced
1 tablespoon Honey
½ cub Sherry
½ cub Seasoned rice vinegar
2 ½ cub Light-flavored olive oil
Salt and black pepper

Preparation:

Combine shallot, honey, Sherry and rice vinegar and slowly whisk in olive oil. Season to taste with salt and freshly ground black pepper. Yields 3 ½ cups vinaigrette.

Each tablespoon: 93 calories, 40 mg sodium, 0 cholesterol, 10 grams fat, 1 gram carbohydrates, 0 protein, 0 fiber

Recipe Source: Los Angeles Times - 11-11-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Sherry Vinaigrette

Servings: 1 servings

Ingredients:

1 teaspoon Dijon mustard
2 teaspoon Chopped shallots
1 tablespoon Sherry wine vinegar
3 tablespoon Olive oil

Preparation:

Combine mustard, shallots and vinegar. Whisk in olive oil.

Yield: enough for 4 servings of salad

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Per serving: 367 Calories (kcal); 41g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW # CL9306

Converted by MM_Buster v2.0n.

Sherry's Cranberry Salad (Healthy Exchanges)

Servings: 1 servings

Ingredients:

2 cub Finely chopped fresh orfrozen
; cranberries
½ cub Sugar Twin or Sprinkle Sweet
1 Philadelphia fat-free creamcheese; (8-ounce package)
1 Recipe JO's DelitefulWhipped Topping
2/3 cub Mashed bananas; (medium)
1 teaspoon Lemon juice
½ cub Chopped walnuts; (2 ounces)
1 cub Miniature marshmallows; (2ounces)

Preparation:

In a medium bowl, combine cranberries and Sugar Twin. Cover and refrigerate for 4 hours or up to overnight. In a medium bowl, stir cream cheese with a spoon until soft. Add JO's Deliteful Whipped Topping. Mix well to combine.
Stir in bananas and lemon juice. Add walnuts and marshmallows. Mix gently to combine. Stir in cranberry mixture. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

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Converted by MM_Buster v2.0l.

Sherry-Soaked Almond Cake with Mixed Berries

Servings: 1 servings

Ingredients:

CAKE:
1 cub Toasted whole almonds;(about 5 ¼ ounces)
1 cub Cake flour
1 ½ teaspoon Baking powder
10 tablespoon Unsalted butter; roomtemperature (1
; ¼ sticks)
2/3 cub Plus 1 tablespoon sugar
7 ounce Almond paste; cut into small
; pieces
1 ½ teaspoon Vanilla extract
3 large Eggs
3 large Eggs; separated

SYRUP:
1 ¼ cub Cream Sherry
1/3 cub Sugar
¼ cub Butter; (½ stick)
¼ teaspoon Almond extract
Lightly sweetened whippedcream
1 Basket boysenberries;blackberries or
; raspberries
; (½-pint)
1 Basket strawberries; hulled,halved
; (1-pint)

Preparation:

For cake: Preheat oven to 325F. Butter and flour 10-inch-diameter tube pan with 3 ½-inch-high sides. Finely grind toasted almonds in processor.
Blend in flour and baking powder. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Add vanilla extract and beat until mixture resembles paste. Add 3 whole eggs 1 at a time, beating well after each addition. Beat in 3 egg yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry beaters, beat 3 egg whites in medium bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold white into batter in 2 additions.

Pour batter into prepared pan (batter will fill pan less than halfway).
Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour. Pierce top of cake all over with wooden skewer.

For syrup: Combine cream Sherry, sugar and butter in heavy small saucepan.
Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup, about 15 minutes. Mix in almond extract. Let syrup stand until just cool.
Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out onto platter. Reheat remaining syrup just until butter melts. Pierce more holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature.)

Cut cake into wedges. Garnish with dollops of sweetened whipped cream and berries and serve.

Serves 8.

Bon Appetit May 1992

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Converted by MM_Buster v2.0l.

Shieftalia (Kebabs)

Servings: 1 servings

Ingredients:

2 kg Minced pork; (2lb 4oz)
175 g Onion; finely chopped
; (6oz)
85 g Flat leaf parsley; chopped(3oz)
1 teaspoon Ground cinnamon
1 tablespoon Ground black pepper
1 teaspoon Ground cumin
1 teaspoon Salt

OPTIONAL:
300 g Lamb fat -stomach linings;(10 ½oz)

Preparation:

Place the pork in a large bowl then add the other ingredients and mix to combine. If using, lay the lamb fat out on a chopping board and cut into pieces 13x13cm (5x5 inch).

Take a small handful of the pork mixture and squeeze in the palm of your hand to form a small sausage. Place the sausage on a piece of the lamb fat and roll up, turning the ends in to enclose totally. Repeat with the remaining pork mixture and lamb fat.

Cook for 15 minutes over charcoal or on a bbq turning occasionally.
Alternatively roll the sausages in a little olive oil and cook on a bbq or bake in the oven for 15 minutes at 200øC/400øF/gas mark 6.

Serve with a generous squeeze of lemon juice and a salad of chopped tomato, cucumber, onion and parsley.

Converted by MC_Buster.

Per serving: 90 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 2143mg Sodium Food Exchanges:
½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shiitake And White Bean Casserole

Servings: 8 servings

Ingredients:

1 cub Dry white beans
2 tablespoon Oregano
1 Bay leaf
1 teaspoon Olive oil
2 large Onions; diced
5 Cloves garlic; crushed
¾ pound Shiitake mushrooms; sliced
1 large Eggplant; cut into ½"cubes
1 28 ounce can crushed tomatoes

Preparation:

Preheat oven to 350 degrees. Soak beans 6 hours or overnight.

Drain beans. Cover with fresh water and simmer with oregano and bay leaf until soft, about 1 hour.

While beans cook, heat oil in large nonstick skillet. Add onions and garlic; saute until soft, about 5 minutes. Add shiitakes and eggplant; saute until slightly softened. Add tomatoes; simmer until eggplant is tender, about 20 minutes.

Combine beans and mushroom-eggplant mixture in ovenproof casserole with lid. Bake, covered, until hot and bubbly, about 40 minutes. Makes 6-8 servings of about 1 cup each, 2 grams of fat per serving. |

Recipe by: September 1996 Vegetarian Times

Converted by MM_Buster v2.0l.

Shiitake Dashi Stock

Servings: 4 servings

Ingredients:

1 6-inch strip kombu; seaweed
3 Dried shiitake mushrooms
6 ½ cub Water

Preparation:

Traditional Dashi is made with hana-katsuo (fish-flakes). This variation substitutes shiitake mushrooms. The flavor seems more pleasing to Western palates.

1. Soak the kombu and shiitakes in teh water for at least 30 minutes, or preferably, for several hours or overnight.

2. Remove the shiitakes, cut off and discard the stems, and thinly slice the caps. Return the caps to the water and heat, uncovered, over medium heat. Attend the pot and remove the kombu just before the water boils.
Reduce the heat and simmer for 5 minutes. Remove the mushrooms from the broth. Reserve the kombu and shiitake for another use. Makes 6 cups, strained. Stock may be stored, tightly covered, in the refrigerator for up to 3 days.

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.

Shiitake Pot Pie with Polenta Crust

Servings: 6 servings

Ingredients:

½ ounce Dried porcini mushrooms
¾ cub Hot water
2 pound New potatoes; cubed
1 Tablepsoon olive oil
½ teaspoon Olive oil
1 medium Onion; diced
4 Cloves garlic; crushed
1 pound Shiitake mushrooms; stemsremoved and
Sliced
1 teaspoon Dried thyme
⅛ teaspoon Ground cayenne
1 ½ tablespoon Flour
1 cub Peas
3 cub Water
¾ cub Polenta; or yellow cornmeal
¼ teaspoon Salt

Preparation:

Soak porcinis in hot water for at least an hour. Remove mushrooms from water and, depending on their quality, either discard or reserve for another use. Strain soaking water through cheesecloth, fine sieve or coffee filter. Set aside.

Preheat oven to 425 degrees. Lightly oil roasting pan large enough to hold potatoes in one layer. Roast potatoes, stirring once or twice to prevent sticking and to brown evenly, until tender, about 35 minutes.

While potatoes are roasting, heat ½ teaspoon of oil in nonstick skillet.
Add onions and garlic; saute until the onions are soft. Add fresh mushrooms, thyme and cayenne; cook until mushrooms soften and shrink to about half their original size, about 15 minutes.

In separate skillet, heat remaining oil. Make a roux by adding flour and stirring until flour begins to brown. Add porcini water and mushroom mixture to the roux; cook until liquid reduces by about a third, about 5 minutes.

Remove potatoes from oven; reduce oven temperature to 350 degrees. Combine mushroom mixture, potatoes and peas in 9x9 inch lightly oiled baking pan.
Set aside.

For crust, bring water and salt to rolling boil. Add polenta slowly, stirring constantly. Turn heat down to medium; stir constantly until mixture thickens and begins to pull away from sides of the pot, about 10 minutes.

Spread polenta over potato and mushroom mixture; bake about 15 minutes.
Remove from oven; let sit 15 minutes before cutting. Makes 4-6 servings of about 1 cup each. 5 grams of fat per serving. |

Recipe by: September 1996 Vegetarian Times

Converted by MM_Buster v2.0l.

Shiitake Relish

Servings: 1 servings

Ingredients:

6 large Shiitake mushrooms; stemsremoved
4 tablespoon Olive oil
Salt; to taste
Freshly-ground black pepper
½ cub Julienned carrots
½ cub Julienned Belgium endives
2 tablespoon Diced red bell pepper
3 tablespoon Thinly-sliced green onions
1 teaspoon Minced garlic
1 tablespoon Soy sauce
½ teaspoon Sesame oil

Preparation:

Preheat grill. Toss mushrooms in 1 tablespoon of oil and season with salt and pepper. Grill mushrooms over high heat, about 2 minutes per side. While they cool, combine carrots, endives, red pepper, 2 tablespoons of green onions, garlic, soy sauce, sesame oil, and remaining olive oil. Slice shiitakes, add them to carrot mixture, toss well and adjust seasonings to taste. Serve with grilled fish or chicken, garnished with remaining green onions. This recipe yields 1 to 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2144 broadcast 04-23-1997) 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

04-23-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shiitake Spaghettini

Servings: 1 servings

Ingredients:

1 12 ounces th spaghetti
1 tablespoon Olive oil
2 tablespoon Minced garlic
¼ teaspoon Red pepper flakes; up to ½
3 cub Sliced fresh shiitakemushroom caps
(about 6 oz.)
1 bunch Green onions; thinly sliced
(white and some green parts)
1 tablespoon Tamari or soy sauce
1 tablespoon Brewer's yeast; (optional)
1 tablespoon Miso dissolved in
1 cub Hot water
4 SERVINGS DAIRY-FREE 30 MINUTES

Preparation:

COOK PASTA according to package directions.

Meanwhile, in large skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook, stirring, 30 seconds. Add mushrooms and half of green onions, cook, stirring often, 1 to 2 minutes. Splash with tamari. Add brewer's yeast if using and dissolved miso. When liquid is reduced by one-fourth, remove from heat.

Drain pasta; return to pot. Add remaining green onions to mushroom mixture and ross. Add mushroom sauce to pasta and toss well to coat.

PER SERVING: 368 CAL.; 12G PROT.; 5G TOTAL FAT (1G SAT. FAT); 68G CARB.; 0 CHOL.; 414MG SOD.; 5G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, October, 1998, page 116

Converted by MM_Buster v2.0l.

Shiitake Sticky Rice

Servings: 4 servings

Ingredients:

2 cub Sliced shiitakes
3 cub Steamed Glutinous Rice; see* Note
1 tablespoon Minced garlic
1 tablespoon Minced ginger
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

* Note: See the "Steamed Glutinous Rice" recipe which is included in this collection.

In a hot pan, saute garlic and ginger in a little canola oil. Check for seasoning. Add shiitakes and cook until soft. In a bowl, mix hot rice with shiitakes. Form triangles with hands. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A12)

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.

Shiitake Stuffed Steamed Striped Bass Flashed with Curry Oil

Servings: 4 servings

Ingredients:

4 Striped bass
¼ cub Julienned ginger
¼ cub Julienned scallion
2 cub Shiitake mushrooms; sauteedwith
½ tablespoon Minced garlic
Salt; to taste
Freshly-ground white pepper;to taste
4 large Napa cabbage leaves; forsteamer
=== SOY SYRUP ===
2 cub Thin soy sauce
½ cub Brown sugar
Juice of 1 lime
=== CURRY OIL ===
¼ cub Curry powder
Water; to make runny paste
1 pinch Salt
1 cub Canola oil

Preparation:

Score both sides of the trout with a sharp knife. Open trout and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold trout back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil.

For the Soy Syrup: Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

For the Curry Oil: Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

Per serving: 1004 Calories (kcal); 58g Total Fat; (48% calories from fat); 27g Protein; 111g Carbohydrate; 68mg Cholesterol; 118mg Sodium Food Exchanges: 6 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

Shiitake Tempura W Truffled Edamame Puree And Shallot Broth

Servings: 4 servings

Ingredients:

3 ounce Chilean sea bass
(or other fatty white fish)
1 Egg
¼ cub Heavy cream
Salt; to taste
Freshly-ground black pepper;to taste
½ pound Crab leg meat; picked over
¼ cub Chopped chervil
Canola oil
12 large Shiitakes; cleaned
(a combination of shiitakes
And morels are also nice)
=== TEMPURA BATTER ===
2 cub Rice flour
Soda water
=== EDAMAME AND TRUFFLEPUREE ===
½ cub Sliced shallots
2 cub Chicken stock
1 cub Fresh edamames
1 tablespoon Truffle oil
1 tablespoon Butter
2 tablespoon Chopped black truffles
Salt; to taste
Freshly-ground white pepper;to taste
=== SHALLOT BROTH ===
2 cub Sliced shallots
1 tablespoon Canola oil
½ cub Sauterne wine
4 cub Dark chicken stock
2 Bay leaves
1 Thyme sprig
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter and in a 375 degree fryer, fry until golden brown. TEMPURA BATTER: In a bowl, whisk soda into the flour until a pancake batter consistency is achieved. EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper. SHALLOT BROTH: Caramelize shallots with oil until golden brown. Deglaze with wine and reduce the liquid by 80 per cent. Add stock, bay leaves, thyme and simmer. Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme. To serve dish; in a soup plate, place a small mound of edamame puree and stand up 3 tempura mushrooms.
Ladle in broth and garnish with chervil. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A20)

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

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

Shiitake Truffle Flan

Servings: 4 servings

Ingredients:

4 Eggs
1 cub Heavy cream
1 ½ cub Sauteed shiitake mushrooms;sauteed with
1 teaspoon Minced shallots
2 tablespoon Sliced green scallions
1 tablespoon White truffle oil
Salt; to taste
Freshly-ground white pepper;to taste

Preparation:

Mix everything in large bowl. Spray 4 ramekins with pan release and fill 4/5 full. Place in hot bain marie (water up half way) and bake in oven at 300 degrees for 25 minutes or until flans are set. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A25)

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

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

Shiitake-Barley Bake

Servings: 8 servings

Ingredients:

1 cub Stemmed sliced shiitakemushrooms
1 cub Diagonally sliced carrots
1 cub Quartered Brussels sprouts
2 medium Shallots; minced
1 cub Cubed seitan
3 cub Cooked barley
½ cub Finely chopped fresh basil
(reserve a few sprigs forgarnish)
1 tablespoon Arrowroot
1 cub Warm vegetable stock
Salt and freshly groundblack pepper; to taste
8 SERVINGS VEGAN

Preparation:

Barley and shiitake mushrooms give this casserole an earthy flavor. Seitan, carrots and Brussels sprouts are interspersed throughout the casserole.
providing enough substance and variety to make the dish a meal in itself.
Serve with warm rye bread.

Preheat oven to 375 degrees.

In medium bowl, combine mushrooms, carrots, Brussels sprouts, shallots, seitan, barley and basil.

In small bowl, combine arrowroot with vegetable stock. Stir until arrowroot is dissolved and no lumps remain. Stir into vegetable mixture. Season with salt and pepper.

Lightly coat medium casserole with oil. Transfer vegetable mixture to casserole and smooth top. Cover and cook until vegetables are tender, about 20 minutes. Garnish with fresh basil and serve hot.

PER SERVING: 153 CAL.; 7G PROT.; 4G TOTAL FAT (1G SAT. FAT); 25G CARB.; 0 CHOL.; 175MG 500.; 4G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 46

Converted by MM_Buster v2.0l.

Shiitakes And Pasta

Servings: 2 servings

Ingredients:

2 Fresh pasta sheets
(or ½ pound freshfettucine)
3 tablespoon Olive oil
1 cub Sliced shiitake mushrooms
1 tablespoon Minced shallots
1 teaspoon Minced garlic
Salt; to taste
Freshly-ground black pepper
1 teaspoon Chopped thyme
1 teaspoon Chopped parsley
1 teaspoon Chopped chives
3 tablespoon Grated Parmesan cheese

Preparation:

Bring a large pot of boiling, salted water to a boil. Cut or tear pasta sheets into rags and cook until tender. In a saute pan heat oil, add shiitakes, and toss and cook for 3 minutes. Add shallots and garlic to the pan, toss and season. Drain pasta, and toss it in a large bowl with mushrooms, herbs and cheese. Serve immediately, garnished with extra herbs and cheese. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2144 broadcast 04-23-1997) 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

04-23-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shikha Singh's Marinated Raan (Leg of Lamb)

Servings: 4 servings

Ingredients:

2 kg Leg of lamb; any membraneand
; excess fat removed
4 tablespoon Sunflower or vegetable oil
2 large Onions; finely chopped
1 Pinches saffron strands;pounded
1 tablespoon Hot milk
¼ medium Sized unripe papaya;skinned, seeded and
; pureed with a
Little water
150 g Natural yoghurt
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 ½ teaspoon Salt or to taste
½ teaspoon Ground cinnamon
½ teaspoon Ground clove
½ teaspoon Ground cardamom

Preparation:

With a sharp knife, score the leg of lamb all over. Heat the oil over a medium heat and fry the onions until they are well browned, then puree in a blender.

Soak the saffron in the hot milk.

Now mix all the ingredients together to form a thick paste. Rub this paste all over the lamb, cover and refrigerate for 24-36 hours. Bring it to room temperature before cooking.

Preheat the oven to 180C/350F/gas 4. Place the leg of lamb in a warmed roasting tin and cover with foil. Cook in the centre of the oven for 2 hours. Remove the foil and baste the meat generously with the pan juices.
Continue to cook for a further 35-40 minutes, basting frequently. Remove from the oven and let it rest for 30 minutes. Cut into thick chunks and serve with naan or pilau rice accompanied by a vegetable curry.

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

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

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Shikha Singh's Sarson Ka Sag (Mustard Greens)

Servings: 4 servings

Ingredients:

450 g Fresh mustard or springgreens; finely chopped
125 g Fresh spinach leaves; finelychopped
3 tablespoon Sunflower or vegetable oil
1 large Onion; finely chopped
2 teaspoon Ginger paste
2 teaspoon Garlic paste
1 Green chilli; seeded andchopped
250 g Fresh tomatoes; skinned andchopped
1 teaspoon Chilli powder
1 teaspoon Salt or to taste
1 tablespoon Sunflower or vegetable oil
25 g Chilled butter; cut intosmall
; cubes

Preparation:

In a heavy saucepan, bring 300ml water to the boil and add the greens and spinach. Cover and cook over a low heat for 25-30 minutes. Cool slightly and puree the leaves along with all the cooking liquid.

Heat the oil in a saucepan or wok over a medium heat and fry the onions, ginger, garlic and chilli for 7-8 minutes until the onions are browned.

Add the tomatoes and half the chilli powder and continue to cook for a further 3-4 minutes.

Add the pureed greens and salt. Cook for 10-12 minutes or until all the moisture evaporates and the greens have a solid appearance. If using spring greens, stir in half a teaspoon of prepared mustard. Remove from the heat and transfer to a serving dish.

In a small pan or ladle, heat the oil over a medium heat and add the chilli powder. Let it sizzle for 15-20 seconds, then pour the chilli oil over the greens.

Top with the cubes of butter and serve.

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

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

Converted by MM_Buster v2.0l.

Shiny Chocolate Ganache

Servings: 1 servings

Ingredients:

5 ounce Semisweet chocolate
1/3 cub Heavy cream
1 tablespoon Honey

Preparation:

Cut chocolate into ½- to 1-inch pieces. Process chocolate in food processor until finely chopped. In small saucepan, stir together cream and honey; bring to a boil. With processor running, slowly drizzle hot cream over chocolate. Process until combined. Transfer to medium bowl, cover with plastic wrap, and refrigerate. May be made 2 days ahead. Makes 1 cup.

Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup"

Per serving: 1014 Calories (kcal); 71g Total Fat; (57% calories from fat); 8g Protein; 110g Carbohydrate; 109mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 ½ Fat; 7 Other Carbohydrates

Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT

Converted by MM_Buster v2.0n.

Shipwreck

Servings: 6 servings

Ingredients:

½ pound Bacon; sliced
1 pound Ground beef
1 large Onion; chopped
1 cub Ketchup
½ cub Packed brown sugar
32 ounce Pork and beans; canned

Preparation:

In a skillet, cook bacon until crisp. Remove to paper towels to drain; crumble and set aside. Drain drippings from skillet. Brown the beef; drain.
Add onion and cook until tender, about 5 minutes. Combine ketchup and brown sugar; stir into beef mixture. Stir in pork and beans and all but 2 Tbsp.
of the bacon. Transfer to an 8" square baking dish. Top with the remaining bacon. Bake, uncovered, at 350 degrees for 1 hour. From: "Taste of Home" Magazine, August/September 1994

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

Converted by MM_Buster v2.0l.

Shir-Berinj (Rice Pudding)

Servings: 4 servings

Ingredients:

¼ pound Rice
1 pint Milk
4 ounce Sugar
4 ounce Sultanas
Rose water or vanilla
Pistachio nuts

Preparation:

Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and cook until you have a thick custard (10 to 15 minutes).
Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve hot or cold.

From The Cookbook of the United Nations, by Barbara Kraus United Nations Association of the U.S.A, 1967 per Leti Labell Fidonet COOKING echo

Per serving: 288 Calories (kcal); 4g Total Fat; (13% calories from fat); 6g Protein; 57g Carbohydrate; 17mg Cholesterol; 61mg Sodium Food Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 2 Other Carbohydrates

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Shirley Corriher's Food Freshness Tips

Servings: 1 Servings

Ingredients:

Text only

Preparation:

Food Scientist Shirley Corriher author of Cookwise, shares some tips from her most recent appearance on The Splendid Table.

How to Pick the Best Fruit

Certain fruits stop ripening the moment they are picked. Grapes, apricots, blueberries, figs, melon (with the exception of watermelon), nectarines, passion fruit, persimmons, and peaches will change in color and texture, but not in sweetness and flavor. It's especially important to taste these fruits in the store if possible (a good grocer won't mind) since what you taste is what you get.

Some fruits will continue to ripen; apples, kiwi, papaya, pears, cherimoya and, the perfect fruit, the banana will all improve in flavor and appearance with time.

Keeping Pesto Green

When adding pesto to pasta it can turn from bright green to a drab, mucky color. The basil is reacting with a compound in the pasta. There's a simple way to remedy this, add a little lemon juice to the pasta water before adding the pasta or add lemon juice to the pesto. This will stop the chemical reaction and keep the pesto looking brighter and fresher.

How Long Will Defrosted Meats Last in the Refrigerator?

As a general rule, defrosted meat will keep as well in the refrigerator as fresh meat and the same safety rules apply. Any ground meat should be used within 24 hours, the extra surface area makes it particularly susceptible to bacteria. Chicken should also be used within 24 hours. Beef will hold longer (as long as fresh) because the saturated fat molecules react much more slowly.

Storing Fresh Basil

For short-term storage, store basil in resealable plastic bags. Air is the enemy here, so squeeze out as much air as possible from the bag. This should keep the basil good for up to 1 week. Jan, a listener in Greece, reminded us of one time-honored method from Sicily. Find a large glass or pottery jar and layer the fresh basil leaves (remove the stems but DO NOT wash them) alternately with coarse salt. Keep the jar sealed against moisture. This will preserve the basil well into the winter months. When you are ready to use the basil, wash the salt off and use it as you would fresh.

June 21, 1997

(c) Copyright 1998, Minnesota Public Radio.

MM format by Manny Rothstein 6/24/98

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98

Shirley Poppy Bake From Margi Clarke

Servings: 1 servings

Ingredients:

225 g Yellow split peas; dryweight
1 Clove garlic
1 tablespoon Vegetarian Worcester sauce
450 g Mixed vegetables; sliced orchopped;
; choose from
; courgettes,
; mushrooms, leeks,
; fresh peas,
; broccoli florets,
; onion, green beans
; etc.
1 tablespoon Olive oil
14 g Margarine
1 tablespoon Plain flour; sieved
450 ml Well flavoured vegetablestock
1 tablespoon Grain mustard
1 Glass vegetarian red wine
55 g Breadcrumbs
55 g Vegetarian Cheddar cheese;grated

Preparation:

1. Boil yellow split peas for 8-10 minutes in plenty of water, with the garlic and Worcester sauce. Drain and leave to one side.

2. Saut‚ the vegetables in the olive oil for 10 minutes

3. Toss with the split peas and put in a greased baking dish.

4. Melt the margarine in a frying pan, add the flour and brown.

5. Gradually add the vegetable stock, stirring to ensure a smooth gravy, add the mustard and the red wine. Pour the gravy over the split peas and vegetables.

Cook for 40 minutes on 230øC/460øF/Gas Mark 7.

6. Mix together the breadcrumbs and cheese and sprinkle over the top. Put it back in the oven and turn the oven up to crisp the top.

7. Serve with roast potatoes and vegetables. Any left over can be served cold the next day.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shirley Temple And Roy Rogers Children's Cocktail

Servings: 1 servings

Ingredients:

Ginger ale
Lemon juice
Grenadine
Glace cherry

Preparation:

Fill a cocktail glass 4/5ths with ginger ale, add a little lemon juice and a dash of grenadine.

Pop in a cherry and serve with a couple of straws.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shirley's "Touch-Of-Grace" Biscuits

Servings: 12 servings

Ingredients:

Nonstick cooking spray
2 cub Self-rising flour; see *Note
¼ cub Granulated sugar
½ teaspoon Salt
¼ cub Shortening
2/3 cub Whipping cream
1 cub Buttermilk
1 cub All-purpose flour; (forshaping)
2 tablespoon Butter; melted

Preparation:

* Note: A low-protein Southern flour like White Lily if possible, but any self-rising will work.

Arrange oven rack slightly below center of oven. Coat 1 (8-inch-round) cake pan with cooking spray. Preheat oven to 425 degrees. In large mixing bowl, stir together self-rising flour, sugar and salt. Work shortening in with fingers until no large lumps remain. Gently stir in cream. Stir in buttermilk until dough resembles cottage cheese. (It should be a wet mess.
If you are not using low-protein Southern flour, this may require more than 1 cup buttermilk.) Spread all-purpose flour (not self-rising) in a plate or pie pan. With about 2-inch ice cream scoop or spoon, place 3 scoops dough well apart in flour. Sprinkle flour over each. Flour your hands. Turn 1 dough ball in flour to coat, pick it up, gently shape it into a round, shaking off excess flour as you work. Place in prepared pan. Continue to scoop, shape and coat each dough ball with flour. Place ball right against its neighbors until all dough is used. Bake for 20 to 25 minutes, until lightly browned. Brush with melted butter. Invert onto a plate, then back onto another. With knife or spatula, cut quickly between biscuits to make them easy to separate. Serve immediately, and butter them while they're hot. Yields About 12 biscuits.

Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Shirley O.
Corriher

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.

Shish Kabob - (Grilled Marinated Lamb Skewers)

Servings: 6 servings

Ingredients:

½ cub Retsina - (Greek wine;
Available in some liquorstores)
½ cub Olive oil
¼ cub Freshly-squeezed lemon juice
3 Garlic cloves; crushed
4 Parsley sprigs; chopped
Salt; to taste
Freshly-ground black pepper;to taste
1 teaspoon Dried or powdered marjoram
3 pound Boneless leg of lamb; cut 1½" cubes

Preparation:

Combine wine, olive oil, lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours.

Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browned and tender.

This recipe yields 6 servings.

Source: "TASTE with David Rosengarten - (Show # TS-4722) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-25-1998 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Shish Kebab

Servings: 6 servings

Ingredients:

1 ½ pound Beef or lamb stew meat; cutinto 2" chunks
¼ cub Olive oil
¼ cub Red wine
¼ cub Fresh lemon juice
½ small Onion; finely chopped
1 Clove garlic; minced
½ Ginger root slice; minced
1 teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Cayenne pepper
1 teaspoon Curry powder
1 teaspoon Turmeric
1 teaspoon Coriander leaf; ground
18 Cherry tomatoes
1 Sweet green peppers; seededand chopped
1 Red or yellow bell peppers;chopped
3 medium Potatoes; par-boiled
18 large Mushrooms
18 Pearl onions; par-boiled
3 Bacon slices

Preparation:

Blend olive oil with wine and lemon juice. Stir in onion, ginger, garlic, and spices. Place meat chunks in marinade and turn to coat. Marinate overnight, turning pieces occasionally. Cut bacon, potatoes and peppers into 2-bite sized pieces. Thread meat and vegetables onto skewers, placing a piece of bacon over each meat chunk. Grill over hot coals until everything is well browned.

By emory!rahul.net!watson@sunshine.eushc.org on Mar 23, 1994.

Recipe by: Elizabeth Powell

Converted by MM_Buster v2.0l.

Shiso Oil

Servings: 1 servings

Ingredients:

1 large Bunch shiso; (Chinese mint,
Available in some Asiangrocery stores)
Vegetable oil; as needed

Preparation:

Blanch shiso leaves and stems in a large pot of boiling water for 30 seconds. Drain on paper towels and pat dry. Chop very finely by hand or in a small food processor.

For every 2 cups chopped herbs use 1 cup vegetable oil. Transfer shiso to a mason jar, add vegetable oil and shake until well blended. Set aside for several hours, shaking occasionally, before using. Store, refrigerated, up to 1 week.

Source: "TASTE with David Rosengarten - (Show # TS-4687) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Shiso Oil

Servings: 4 servings

Ingredients:

1 cub Shiso leaves
½ cub Spinach leaves
1 teaspoon Salt
1 teaspoon Sugar
2 cub Canola oil

Preparation:

In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week. This recipe yields enough for 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A12)

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.

Shona's Sun Salutation

Servings: 4 Cups

Ingredients:

2 cub Ice-cold filtered water
2 large Bananas
¾ cub Sunflower seeds
¾ cub Raisins

Preparation:

Place all ingredients in a blender and Mix on medium speed for 2 minutes.
Pour into tall glasses and serve.

Source: Great American Smoothies by Gabriel Constans

Posted to MM-Recipes Digest V4 #15 by jbowde19@idt.net on Apr 17, 1999

Shorba Yavron (Assorted Vegetable Soup)

Servings: 1 servings

Ingredients:

3 tablespoon Corn oil
2 large (1-½ cups) onions; chopped
½ teaspoon Salt; or to taste
4 cub Water
2 medium Potatoes; peeled & cut into
; 1-in cubes
2 large Carrots; cut into 1-" cubes
2 Ribs celery w/leaves; sliced
¼ teaspoon Pepper
¼ teaspoon Ground cinnamon
1 Egg; beaten
2 tablespoon Fresh flat-leaf parsley;chopped

Preparation:

There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.

1. Heat oil in a soup pan, add onions & ¼ teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Per serving: 687 Calories (kcal); 46g Total Fat; (58% calories from fat); 12g Protein; 60g Carbohydrate; 187mg Cholesterol; 1219mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Short And Snappy

Servings: 2 servings

Ingredients:

1 Shark steak
1 Lime plus 1 tbsp lime juice;juice of
1 large Pinch each of ground gingerand chilli
; powder
1 tablespoon Greek yoghurt
400 ml Basmati rice
1 large Pinch each ground turmeric;cumin seeds and
; coriander seeds
500 ml Hot vegetable stock
4 tablespoon Vegetable oil
Punnet cherry tomatoes; cutin half
2 tablespoon Roughly chopped freshcoriander
1 400 gram can coconut milk
3 Eggs; separated
175 g Caster sugar
100 ml Milk
1 Vanilla pod; split
Salt and freshly groundblack pepper
1 slice Kiwi fruit; to decorate
1 Place the shark in a shallow bowl, squeeze over the juice of 1 lime and
sprinkle over the ground ginger and chilli powder and yoghurt. Allow to
stand for a few minutes to marinate.
2 Rinse rice well and drain. Heat a pan, add the ground turmeric and cumin
and coriander seeds and dry fry for about 1 minute. Add the rice and cook
for a further minute, then add the stock, bring to the boil and cover the
pan with a lid. Cook for about 10 minutes, or until the rice is tender.
3 Heat 1 tbsp vegetable oil in a griddle pan, add the shark and cook for
about three minutes on each side, or until cooked through.
4 Place the cherry tomatoes in a bowl, drizzle over 3 tbsp vegetable oil
and 1 tbsp lime juice, stir in the chopped coriander and season.
5 Pile the rice onto a plate, sit the shark steak on top and arrange the
tomato salad around the edge.
6 Pour half the coconut milk into a small saute pan and bring to a simmer.
Whisk the egg whites until they make soft peaks then add 125g/4 ½oz sugar
and continue whisking until stiff.
7 Using two large spoons, make quenelles of the mixture and drop them in
the hot coconut milk. Cook for 1-2 minutes on each side, then drain using a
slotted spoon.
9 Heat the remaining coconut milk with milk in another pan and bring to the
boil. Beat together the egg yolks and remaining sugar, add the vanilla
seeds then pour on the hot milk, stirring all the time. Return the mixture
to the pan and heat, stirring until thickened.
9 Pour some of the custard into serving bowls, sit a couple of the
meringues on top and decorate with slices of kiwi fruit.

Preparation:

Converted by MC_Buster.

Per serving: 1487 Calories (kcal); 91g Total Fat; (53% calories from fat); 46g Protein; 128g Carbohydrate; 331mg Cholesterol; 309mg Sodium Food Exchanges: 7 Grain(Starch); 3 ½ Lean Meat; 0 Vegetable; 1 Fruit; 16 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Short Crust Sweet Pastry

Servings: 1 servings

Ingredients:

200 g Butter
200 g Icing sugar
1 medium Pinch of salt
500 g Flour
4 Egg yolks
4 tablespoon Cold milk or water; (4 to 6)
1 For the Dough: You can make this by hand or in a food processor. Cream
together the butter, sugar and salt and rub or pulse in the flour and
yolks.
2 When this mixture has come together looking like coarse breadcrumbs, add
the cold milk or water. Pat and gently work together to form a ball of
dough.
3 Get the ingredients into a dough form with the minimum amount of
movement, keeping the pastry flakey and short. Roll the pastry into a
really large, short and fat sausage shape, wrap in clingfilm and place in
the fridge to rest for at least an hour.
4 To line the Mould: Carefully slice off thin slithers of your pastry
lengthways around 5mm thick. Place the slithers in and around the bottom
and sides of your tart mould, fitting them together like a sort of jigsaw.
5 Push the pieces together, level out, tidy up the sides by pushing with
your thumb and, either cleaning off the excess pastry from the top of the
rim, or allowing it to hang over the edge.
6 Once you've finished lining your tart mould, allow it to rest for at
least an hour, preferably in a freezer. Bake the tart shells for 15 minutes
at 180c to cook the tart all the way through, colouring it slightly. Once
cooled, fill with any uncooked filling.
7 When using a cooked filling, bake the tart blind first, cooking the shell
at 180c for only 10 minutes, so that it's lightly coloured and nearly
cooked.
8 Alternatively fill the tart shell with clingfilm or greaseproof paper and
fill it with beans (rice, lentils or peas), packing them in tightly to stop
the sides of the pastry from dropping.
9 Cook for 10 minutes, carefully remove the beans and cook for another 5-10
minutes.

Preparation:

Converted by MC_Buster.

NOTES : To make 2 x 12" tart moulds

Recipe by: The Naked Chef

Converted by MM_Buster v2.0l.

Short Rib Magic

Servings: 8 Servings

Ingredients:

3 pound Boneless beef short ribs
1 ½ oz. envelope dryonion soup mix
¾ cub Ketchup
½ cub Brown sugar, packed

Preparation:

Arrange short ribs in medium roaster. Stir onion soup mix and sprinkle over top. Pour ketchup over soup mix. Sprinkle with brown sugar. Cover. Bake in 325øF oven for 2 ½ to 3 hours until very tender. Serves 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Company's Coming Millennium Edition

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 18, 1999

Shortbread

Servings: 1 servings

Ingredients:

1 ¼ pound Plain flour
1 ¼ pound Self-raising flour
1 pound Butter
7 ⅛ ounce Sugar
½ teaspoon Salt

Preparation:

Cream butter and sugar together.

Lightly work in sieved flours and salt, but do not knead or it will toughen.

When mixture resembles short-crust pastry, turn out on lightly floured board.

Press with hand into one or two large rounds; to avoid toughening, do not roll.

Put on ungreased baking sheet, pinch edges with finger and thumb.

Prick all over with a fork, making an attractive pattern.

Bake in oven, 250øF (120øC) to 275øF (135øC), about 1 hour.

Let cool before turning out on to a rack.

Converted by MC_Buster.

NOTES : Of all the baked goods from Scotland, shortbread ranks at the top, amply underlining the widely-held opinion that baking is the Scottish specialty. Shortbread is unique, a cake unlike any other, eaten all year round, especially at New Year and made only from the finest materials. It must be made with butter; margarine or other lards will ruin the taste. In Shetland and Orkney the people call it the 'Bride's Bonn' and add about 2 tsps of caraway seeds; a typically Norse touch. (The Norse spirit Akvavit is flavoured with caraway.) The edges are traditionally notched by pinching with finger and thumb, believed to symbolize the sun's rays from the days of the Dawn religion; sun-worship.

Converted by MM_Buster v2.0l.

Shortbread

Servings: 1 servings

Ingredients:

250 g Unsalted butter
½ cub Caster sugar
A few drops of vanillaextract
2 ¼ cub Flour
¼ cub Rice flour
2/3 cub Nuts; (see Note)
Extra caster sugar

Preparation:

1. Preheat oven to 150deg.C. Line 2 biscuit trays with Glad Bake or lightly grease.

2. Cream butter and sugar until light and fluffy. Add vanilla and mix through. Sift flours together and add to the creamed mixture with nuts in 2 batches, mixing to a soft dough. Wrap in plastic wrap and refrigerate for 15 minutes.

3. Cut off ¼ of the dough and roll between sheets of greaseproof paper.
Cut into desired shape and prick with a fork, then sprinkle with extra caster sugar. Carefully lift onto trays and bake for about 15 minutes or until very lightly golden. Shortbread should not colour very much. Remove from the oven and cool on wire racks before storing in an airtight container.

Note: Almonds (blanched or natural), macadamias, pecans, walnuts or hazelnuts may be used. Chop nuts finely. If using hazelnuts, first roast the nuts, then remove the skins by placing hot nuts in a tea towel and rubbing before chopping.

Converted by MC_Buster.

Per serving: 3545 Calories (kcal); 259g Total Fat; (64% calories from fat); 49g Protein; 267g Carbohydrate; 547mg Cholesterol; 44mg Sodium Food Exchanges: 17 ½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shortbread

Servings: 1 servings

Ingredients:

225 g Unsalted butter; softened(8oz)
55 g Caster sugar; (2oz)
140 g Plain flour; (5oz)
30 g Semolina; (1oz)

Preparation:

Cream the butter and sugar until light and fluffy. Gradually stir in the flour and semolina using a fork. Using your fingers draw the mixture together and press into a sandwhich tin. Prick the shortbread with a fork and pinch the edges with your thumb.

Bake at 170øC/325øF/gas mark 3 for about 40 minutes or until pale in colour.

Leave in the tin to cool for 5 minutes and then cut into triangles and dredge with caster sugar. Store in an airtight tin.

Converted by MC_Buster.

Per serving: 1613 Calories (kcal); 182g Total Fat; (99% calories from fat); 2g Protein; trace Carbohydrate; 493mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shortbread (St Ivel)

Servings: 1 servings

Ingredients:

115 g St Ivel Golden Churn; (4oz)
115 g Plain flour; (4oz)
55 g Semolina; (2oz)
55 g Caster sugar; (2oz)
A little caster sugar; forsprinkling

Preparation:

Mix the flour and semolina in a bowl and set aside. Cream the St Ivel Golden Churn in a bowl until soft.

Add the sugar and beat until pale and creamy. Stir in the flour and semolina until the mixture binds together, then knead well to form a smooth dough. Wrap in plastic film and chill for 30 minutes.

Place the dough onto a greased baking sheet and roll out to an 18cm (7in) round. Prick all over with a fork then crimp the edges and mark into 8 wedges.

Bake in a preheated oven at 170C / 350F / gas mark 3 for about 35 minutes, or until pale golden.

Leave to cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool completely. Sprinkle with a little caster sugar and break into wedges to serve.

Variations:

Use a special shortbread mould to shape the dough.

Use ground rice or cornflour in place of the semolina.

Sprinkle the shortbread with flaked almonds before baking, if liked.

For a delicious chocolate shortbread, add 55-85g (2-3oz) plain or milk chocolate, cut into small chunks (or you can use chocolate chips) to the shortbread dough, then shape and bake as above.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shortbread Biscuits Layered with Strawberries And Cream

Servings: 1 servings

Ingredients:

4 Shortbread biscuits
½ pint Double cream
2 Punnets strawberries
Icing sugar

Preparation:

Start by making a coulis from one punnet of strawberries and approximately 2 or 3oz icing sugar by whizzing and then sieving. Set aside. Whip the cream.

Slice or halve strawberries depending on their size. Place a shortbread biscuit on the plate, top with the cream and some sliced strawberries, another biscuit, more cream, strawberries and finally another biscuit. Dust with icing sugar and top with a strawberry.

Arrange coulis around it, dotted and feathered with a little unwhipped cream if wished.

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

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

Converted by MM_Buster v2.0l.

Shortbread Chocolate Cookies

Servings: 1 servings

Ingredients:

2 cub Butter; softened
2 cub Powdered sugar
½ teaspoon Salt
2 teaspoon Vanilla
4 ½ cub Flour
12 ounce Chocolate chips

Preparation:

Cream butter and powdered sugar. Mix in vanilla and salt. Blend in flour.
Stir in chocolate chips. Roll dough into small balls. Press flat with fork.
Use ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Bob's Smoky Mountain Links http://www.nashville.com/~robert.foster/smoky.html

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

Shortbread Tombstones

Servings: 25 servings

Ingredients:

6 tablespoon Softened unsalted butter
5 tablespoon Sugar
¼ teaspoon Vanilla extract
½ cub All-purpose flour
¼ cub Corn starch
½ ounce Grated bittersweet chocolate

Preparation:

Cream together the butter and sugar. Stir in the vanilla. Sift together the flour and cornstarch. Stir thoroughly into the creamed mixture. Stir in grated chocolate. Place dough on a sheet of plastic wrap, and form the dough into a flat disk. Wrap the dough and chill it for at least 2 hours.
Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat.
Roll out the dough on a lightly floured surface to ⅛-inch thick. Trim to a large rectangle. Using a pizza cutter, cut into smaller rectangles approximately 1 by 2-½ inches in size. Chill until firm, about 20 minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer tombstones to a wire rack, and cool. Makes about 25 tombstones.

Recipe Source: Martha Stewart Living - <www.marthastewart.com>

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Recipe by: Martha Stewart

Converted by MM_Buster v2.0l.

Shortcake

Servings: 8 Servings

Ingredients:

1 ½ cub Flour, pastry, whole wheat
2 tablespoon Soy flour
2 tablespoon Arrowroot powder
3 teaspoon Baking powder
¼ teaspoon Salt
1/3 cub Maple syrup, natural
2 tablespoon Vegetable oil, cold-pressed
1/3 cub Soymilk
2 tablespoon Almond butter or cashewbutter
2 tablespoon Lemon juice, fresh
1 tablespoon Coconut; grated

Preparation:

1. Sift together the pastry flour, soy flour, arrowroot powder, baking powder and salt.

2. In a mixing bowl, whisk together the maple syrup and oil until creamy.
Add the soymilk, almond butter, lemon juice and grated coconut and whisk or beat with an eggbeater until frothy. Slowly stir in the flour.

3. Preheat the oven to 375 deg. Pour batter into a lightly oiled, floured cake pan and bake for 30 minutes. Cool for 10 minutes and turn out onto a platter to finish cooling. Use for strawberry shortcake.

The High Road to Health, by Lindsay Wagner and Ariane Spade/MM by DEEANNE

Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on Apr 2, 1998

Shortcake Gems

Servings: 16 servings

Ingredients:

1 ½ cub Flour
½ cub Sugar
2 teaspoon Baking powder
¼ teaspoon Morton's Lite Salt
¼ cub Fleischmanns UnsaltedMargarine
3 tablespoon Skim milk
½ teaspoon Almond extract
1 large Egg
½ cub Preserves

Preparation:

Combine flour, sugar, baking powder & salt. Cut in margarine. Combine milk, almond extract & egg. Add to flour mixture & stir just until moistened.

Press ½ of mixture into the bottom of an 8 inch square pan that has been coated with Pam. Bake at 400F for 5 minutes.

Spread the base with preserves. Drop remaining half of mixture by small spoonfuls evenly over preserves. Bake an additional 13-18 minutes or until lightly browned.

Cool completely. Sprinkle with powdered sugar, if desired.

Per bar: 122 cal, 3.2 g fat, 13 mg chol, 73mg sod.

Recipe by: Unknown

Posted to EAT-LF Digest by JusNeedlin@aol.com on Nov 3, 1998, converted by MM_Buster v2.0l.

Shortcake Ring

Servings: 8 servings

Ingredients:

FOR THE SHORTCAKE:
200 g Plain flour; (7oz)
25 g Semolina or rice flour;(1oz)
40 ml Cadbury's Bournville cocoa;(2 Tbs)
40 ml Soft brown sugar; (2 Tbs)
150 g Butter; (5oz)

TO COMPLETE:
1 100 gram bar Cadbury'sBournville chocolate
40 ml Apricot jam; (2 Tbs)
50 g Each of candied pineapple;mixed peel, glace‚
; cherries, stoned
; dates and walnuts
; or blanched almonds
; (2oz)
A little angelica
25 g Icing sugar; (1oz)
Lemon juice

ALSO, YOU WILL REQUIRE:
A baking tray

Preparation:

Measure the dry ingredients and sugar for the shortcake into a bowl. Rub in the butter until the mixture resembles breadcrumbs (this can be done in a food processor). Work the mixture together. Roll on a lightly floured surface into a 25cm (10 inch) circle. Lift this onto the baking tray.

Cut out a 10cm (4 inch) circle from the centre and use this to make a few diamond-shaped pastry leaves, marking on the veins; place on the baking tray too. Prick the ring with a fork and crimp the edge. Allow to rest in the fridge for ½ hour if possible, then bake at Gas mark 5/190 C/374 F for about 12 minutes until cooked.

Chop each square of chocolate into four and sprinkle them over the shortcake immediately it comes out of the oven.

Warm the jam and stir in all the fruit and the nuts, chopped as necessary.
Carefully spread this over the cool shortcake ring; add the biscuit and angelica leaves.

Mix the icing sugar with lemon juice then drizzle the glace‚ icing over the top. Lift on to a pretty plate or cake board and decorate with a ribbon bow.

Converted by MC_Buster.

NOTES : Although this is specially for Christmas time, do try it on other occasions.

Converted by MM_Buster v2.0l.

Shortcrust Pastry

Servings: 1 servings

Ingredients:

250 g Flour.
125 g Butter.
1 Egg yolk.
5 cl Water.
25 g Sugar.
5 g Salt.
1 Pour the flour onto a large table, add the softened butter and knead
until mixed together well.
2 Make a well in the centre, put in the salt, egg yolk and sugar, and mix,
gradually adding the water.
3 When you have a ball of pastry, leave it to stand for 30 mins.

Preparation:

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Short-Crust Pastry

Servings: 1 servings

Ingredients:

5 ounce Plain flour
4 ounce Butter
3 tablespoon Cold water

Preparation:

Rub butter into flour until mixture looks like bread crumbs.

Add water and form into a ball.

Roll out pastry in two halves, suitable for flan tin or deep pie plate.

Line flan tin or deep pie plate with half the pastry.

Mix and add ingredients for filling according to recipe.

Cover with second half of pastry, brush with a little milk.

Bake in oven 400øF (204øC) for 20 - 25 minutes or as specified.

Converted by MC_Buster.

NOTES : Short-crust pastry may be a recipe you're always hunting for unless it's a regular item on your menu. Here's how to make it quickly and easily.
(See Dumfries Pie; Forfar Bridies; Mutton Pie; Sausage Roll)

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Shortcut Chicken Cacciatore

Servings: 1 servings

Ingredients:

1/3 cub Ol olive oil
2 medium Bell peppers; (1 red and 1green),
; thinly sliced
1 large Onion; cut in half, then
; into ¼-inch
; slices
¼ Fresh mushrooms; sliced
One 3 to 3-½ poundchicken; cut into 8 pieces
1 Jar spaghetti sauce; (28ounces)
½ cub Water

Preparation:

In a soup pot, heat the oil over medium-high heat. Saute the bell peppers, onion, and mushrooms for 3 to 4 minutes, or just until the onion is tender.
Remove the vegetables to a medium bowl, leaving any remaining oil in the pot. In the same pot, saute the chicken pieces for 8 to 10 minutes over medium-high heat, or until lightly browned, turning halfway through the cooking. Return the sauteed vegetables to the pot then add the spaghetti sauce and water; mix well. Reduce the heat to medium-low and cook for 30 to 40 minutes, or until no pink remains in the chicken.

Converted by MC_Buster.

NOTES : 3 to 4 servings

Converted by MM_Buster v2.0l.

Shortcut Corned Beef Hash

Servings: 1 servings

Ingredients:

2 ½ cub Frozen cubed hash brownpotatoes; thawed
6 ounce Diced cooked corned beef;(about 1 ½ cups)
½ medium Onion; chopped
½ medium Green bell pepper; chopped
1 teaspoon Dried thyme
¼ teaspoon Ground pepper
1 ½ tablespoon Olive oil

Preparation:

Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.

2 Servings; can be doubled.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 221 Calories (kcal); 21g Total Fat; (80% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shortcut Moussaka

Servings: 1 servings

Ingredients:

¼ cub Olive oil
2 pound Ground beef
1 small Onion; chopped
1 can Tomato sauce; (15-ounce)
¾ cub Dry red wine
2 tablespoon Chopped fresh parsley
1 teaspoon Dried oregano; crumbled
¼ teaspoon Ground cinnamon
¼ cub Butter; (½ stick)
¼ cub All purpose flour
2 cub Milk
3 Eggs
1 cub Grated Parmesan cheese
1 large Eggplant; (about 1 ½
; pounds), peeled,
; sliced into thin
; rounds

Preparation:

Heat olive oil in heavy large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes. Mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (Can be prepared 1 day ahead.
Cover tightly and refrigerate.)

Preheat oven to 350F. Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs.
Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in ½ cup grated Parmesan cheese. Season custard to taste with salt and pepper.

Butter 13 x 9 x 2-inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant.
Sprinkle with remaining ½ cup Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. Cool 10 minutes.

Serves 12.

Bon Appetit March 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Short-Cut Peanut Butter Cookies

Servings: 48 Servings

Ingredients:

1 Pkg yellow cake mix
1 cub Chunky peanut butter
2 Eggs
1/3 cub Water
1 tablespoon Flour
Granulated sugar

Preparation:

Preheat oven to 375 degrees. Combine half the cake mix with peanut butter in a large bowl. Add eggs and water and mix thoroughly. Add remaining cake mix and blend again until batter gets stiff.

Drop batter by the teaspoonful onto an ungreased cookie sheet, spacing cookies 3 inches apart. Dip a fork in flour and make crisscross imprints in each cookie. Bake for 8 to 10 minutes. Sprinkle granulated sugar on cookies while still hot. Remove from pan and let cool. Makes 4 dozen.

From 'Fanny at Chez Panisse' by Alice Waters.

Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

Short-Cut Salmon Pate with Melba Toast

Servings: 2 servings

Ingredients:

4 Thick slices white bread
50 g Unsalted butter
1 50 grams can red or pinksalmon
50 g Smoked salmon; (trimmings isfine)
3 tablespoon Creme fraiche
½ teaspoon Creamed horseradish; (goodquality)
½ Lemon; pips removed
Freshly ground black pepper
Fresh dill sprigs; togarnish
1 Preheat the grill. Arrange the bread on a baking sheet and lightly toast
on both sides. Melt the butter in a small pan and immediately remove from
the heat.
2 Remove any excess skin and bones from the canned salmon and place in a
food processor. Add the smoked salmon, creme fraiche, creamed horseradish
and a good squeeze of lemon juice.
3 Remove the bread from the grill, cut off the crusts and cut in half
through the bread and cut into triangles. Put back on the baking sheet,
untoasted side up and toast again until lightly browned and curled around
the edges.
4 Season the salmon mixture with plenty of freshly ground black pepper and
whizz for about 10 minutes.
5 With the machine running, slowly pour in the melted butter through the
feeder tube, leaving any sediment in the bottom of the pan.
6 Spoon the pate into small ramekins set on a plates and garnish each one
with a dill sprig. Arrange some of the melba toasts around the side and
serve at once.

Preparation:

Converted by MC_Buster.

Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.

Shortcut Sausage By Chef Jennifer Derosa

Servings: 1 servings

Ingredients:

1 pound Ground pork
¾ pound Bacon
1 cub Crushed ice
2 tablespoon Seasoning Mix*; (2 to 3)

Preparation:

*Seasoning mix that I use is 1 tablespoon each of the following spices:
sauteed garlic, white pepper, black pepper, cayenne pepper, nutmeg, all spice, salt, bay leaf, anise seed, fennel seed and parsley flakes. If you do not care for a particular spice, I still suggest that you leave it in the mix. You will not detect the individual spice, ut rather a mellow "Italian Style season". Mix these using a food processor or coffee grinder and store in air tight container until ready to use.

1. Place pork and bacon in freezer for about 10 minutes to thoroughly chill. Should be "ice cold" to the touch.

2. Chop bacon into small pieces. Place in food processor and pulse for 10 seconds.

3 Add in pork, and pulse for 10 more seconds.

4. Add in crushed ice and seasonings, pulse for 10 more seconds.

5. Form into patties or stuff into casing.

SOUPS/SALADS

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Shortcut To Soap Making

Servings: 1 Servings

Ingredients:

If you do not wish to handle lye, do not have wood ashes available, or do
not have the time to make soap from scratch, you can still make homemade
soaps. You can purchase castille granules at most drugstores. There is no
need to mess with lye when using these granules. Since they are actually
granulated soap, it is easy to make soap from them.

Preparation:

Put the granules into a kettle and add water. Instructions for use will probably be on the package. If not, use common sense in adding water.
(Don't drown the granules.) Heat the mixture at low to medium heat and stir it constantly with a large wooden spoon. The granules will dissolve. Stir the mixture until it is smooth. Remove it from the heat and add any other ingredients or emolients that you want. Stir them in well as the soap cools. Add perfume (if desired) as they very last ingredient. Blend it in so that the fragrance will be evenly dispersed. Pour the mixture into molds, and let harden. If the soap does not set (that is, if the bars do not get hard) reheat the mixture, adding more castille granules as necessary. Before it cools completely, you will need to add more perfume because reheating the mix will release the volatile floral oils, thus destroying them.

SOURCE: MAKING POTPOURRI, COLOGNES AND SOAPS by David Webb. There are also candle, shampoo, bubble bath, deodorant, room freshener, perfume, cologne, aftershave, toilet water, sachet and potpourri recipes.

Shared by: Fran McGee

Posted to bbq-digest by David Amos <amosdr@computech-online.net> on Sep 26, 1999

Short-Rib Bourbon Stew with White-Cheddar Grits

Servings: 1 servings

Ingredients:

4 pound Beef short-ribs; cut intoindividual
; ribs
Salt and freshly groundblack pepper
1 cub Bleached all-purpose flour
½ cub Olive oil
½ cub Bourbon
3 tablespoon Chopped garlic
3 Bay leaves
2 tablespoon Chopped fresh thyme leaves
4 cub Beef stock
1 pint Pearl onions
1 cub Baby carrots or 1 cup slicedcarrots
1 cub Baby turnips or 1 cup slicedturnips
1 ½ pound New or small red potatoes
¼ cub Finely chopped parsley
2 tablespoon Chopped horse-radish

WHITE-CHEDDAR GRITS:
2 ½ cub Milk
½ cub Quick-cooking white grits
2 tablespoon Heavy cream
½ cub Grated white Cheddar Cheese

Preparation:

1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.

2. In a large dutch oven, add ½ cup of oil. Add ½ batch of the meat a time and brown them. Repeat.

3. After 3 or 4 minutes ---take the beef ribs out and set aside. Add ½ cup bourbon to deglaze pan. Add beef stock ---add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours.

3. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for ½ hour. Stir in ¼ cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits.

4. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew.

Serves 4.

White-Cheddar Grits:

1. Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps.

2. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and ¼ cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Shoshoni Sesame Soba Noodles

Servings: 8 servings

Ingredients:

1 pound Buckwheat soba noodles
1 tablespoon Sesame oil
1 small Onion; thinly sliced
2 teaspoon Minced fresh gingerroot
¼ cub Sesame seeds
½ cub Julienned carrots
½ cub Julienned red or green bellpepper
½ cub Julienned daikon or jicama
4 tablespoon Water
½ cub Sliced wild or domesticmushrooms
1 cub Chopped fresh spinach orchard leaves
½ cub Broccoli florets
6 tablespoon Tamari
¼ cub Julienned green onions; forgarnish
8 SERVINGS VEGAN

Preparation:

"Steam-frying" is a favorite low-fat cooking technique among spa chefs and is the method used to prepare this dish. The ingredients are saut6ed to bring Out their flavors, then covered and steamed with a little liquid until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone and Anne Saks [The Book Publishing Company, 1993])

In large pot, over high hear, bring 3 quarts water to a boil. Add noodles, stirring to prevent sticking. Cook until al dente, 4 to 6 minutes, stirring occasionally. Drain and rinse with cold water.

In large skillet, heat oil over medium-high heat. Add onion, ginger and sesame seeds and cook, stirring often, until onion is soft and sesame seeds are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and 2 tablespoons water. Reduce heat to medium-low and cook, covered, 2 minutes. Add mushrooms, spinach or chard, broccoli and remaining 2 tablespoons water. Cover and steam 1 minute.

Add cooked noodles and tamari to vegetable mixture. Stir and continue to cook until noodles are heated through. Garnish with green onions just before serving.

PER SERVING: 361 CAL.;6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0 CHOL.; 1,063MG SOD.; 6G FIBER.

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Recipe by: Vegetarian Times Magazine, January 1998, page 55

Converted by MM_Buster v2.0l.

Shoulder of Lamb Casserole with Mulled Autumnal Fruits

Servings: 1 servings

Ingredients:

675 g Shoulder of lamb boned androlled; (1 ½ lb)
1 Orange divided into 6 withrind
1 Lemon divided into 6 withrind
1 Stick cinnamon
8 Cloves
6 Peppercorns
3 Star anise
2 tablespoon Brown sugar
430 ml Dry red wine or stock; (15fl oz)
2 Granny smiths apples; coredand divided
; into 4 each
2 Firm pears; cored anddivided
; into 4 each
6 Firm damsons; stones removed
2 tablespoon Brandy

Preparation:

Pre-heat oven to 180øC/350øF/gas mark 4.

Place all the ingredients together (except the brandy) and leave to marinade for 1-3 days.

Remove the lamb from the marinade and brown lightly all over in a hot plan.
Flame with the brandy. Place the liquid into an ovenproof casserole and heat gently on the stove. Add the browned lamb.

Cover with a lid or foil and place into the oven for 10-15 mins, before reducing the heat to 160øC/325øF/gas mark 3 for approx. 1 hour. Remove the lid and continue to cook for a further 1 hour or until the lamb is tender.

Remove the lamb when ready, keep aside and reduce the marinade to serve.

Converted by MC_Buster.

Per serving: 393 Calories (kcal); 14g Total Fat; (30% calories from fat); 7g Protein; 66g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges:
3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.

Show-Off Beef Tenderloin

Servings: 1 servings

Ingredients:

1 Whole beef tenderloin; (5 to6 pounds),
; trimmed
6 Garlic cloves; peeled andslivered
1 cub Soy sauce
¼ cub Olive oil
½ teaspoon Hot pepper sauce
1 cub Port wine; or other dry red
; wine
1 teaspoon Black pepepr
1 teaspoon Dried or 1 fresh sprig thyme
1 Bay leaf

Preparation:

Make small slits in the tenderloin and insert the garlic slivers; set aside. In a large bowl, combine all the remaining ingredients; mix well.
Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade. Roast the meat for 35 to 40 minutes for medium-rare, or to desired doneness. Allow to sit for 15 mintues before slicing crosswise to serve.

NOTE: Adapted and reprinted with permission from "The Show Boat Cookbook."

Converted by MC_Buster.

NOTES : 10 to 12 servings

Converted by MM_Buster v2.0l.

Shredded Beef Flautas

Servings: 1 servings

Ingredients:

FOR THE FILLING:
2 pound Boneless beef chuck; cutinto 2-inch
; pieces
2 Onions
3 Garlic cloves
1 teaspoon Salt
2 tablespoon Olive oil
½ cub Tomato sauce
1 Fresh or pickled jalapenochili; or to taste seeded
; and chopped
; (wearrubber gloves)
¾ teaspoon Ground cumin
Twelve 7-inch tortillas;warmed (procedure
; follows)
Vegetable oil for fryingflautas
3 cub Shredded romaine or iceberglettuce
Guacamole and sour cream as
; accompaniments

Preparation:

Make the filling:

In a large saucepan combine the beef, 1 of the onions, sliced, 1 of the garlic cloves, the salt, and water to cover, bring the water to a boil, and simmer the mixture, covered partially, for 1 ½ to 2 hours, or until the beef is tender. Let the beef cool in the broth, drain it, reserving 1/3 cup of the broth, and with forks shred it. In a large skillet cook the remaining onion, minced, and the remaining 2 garlic cloves, minced, in the oil over moderately low heat, stirring, until the onion is softened, add the shredded beef, the tomato sauce, the chili, the cumin, the reserved broth, and salt and pepper to taste, and simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened. Let the filling cool.

Working with 1 warmed tortilla at a time and keeping the others covered, spread about 2 rounded tablespoons of the filling down the center of each tortilla, roll up the tortillas, enclosing the filling, and secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.

In a large skillet heat ½ inch of the oil over moderately high heat until it is hot but not smoking, in it fry the flautas in batches, turning them, for 1 to 2 minutes, or until they are crisp, and transfer them with tongs as they are fried to paper towels to drain. Spread the lettuce on a platter or divide it among 6 plates, arrange the flautas on it, and top them with the guacamole and the sour cream.

To warm tortillas:

In the oven: Stack 6 tortillas at a time wrap each stack in foil, and heat the tortillas in the middle of a preheated 325F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.)

In the microwave: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

Serves 6.

Gourmet December 1990

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Shredded Beets And Red Cabbage with Cranberries

Servings: 1 servings

Ingredients:

1 ½ cub Coarsely shredded redcabbage
1 ½ cub Peeled; coarsely shreddedcooked fresh or cannedwhole baby beets
1/3 cub Fresh or canned whole berrycranberry sauce
1 tablespoon Balsamic vinegar
1 teaspoon Salt
¼ teaspoon Black pepper
⅛ teaspoon Ground allspice
⅛ teaspoon Ground cloves

Preparation:

Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat 1 minute. Add cabbage and saute, stirring occasionally, 5 minutes. (Use a little liquid if necessary - the original recipe called for 2 Tbs. o*l).

Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and cloves. Cook covered, until tender - 10 minutes. Makes 4 servings.

Prep time - 20 min. Cooking time - 16 min.

I made this with canned beets, canned cranberry sauce and it was very good.

Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Aug 8, 1999, converted by MM_Buster v2.0l.

Shredded Brussels Sprouts

Servings: 6 servings

Ingredients:

1 ½ pound Brussels sprouts
4 tablespoon Olive oil
1 medium Onion; diced
1 teaspoon Cumin seeds; toasted
1 teaspoon Coarse salt
½ teaspoon Freshly-ground black pepper
2 teaspoon Water
Juice of ½ lime

Preparation:

Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width. Heat the oil in a large skillet over medium-high heat. Saute the sprouts and onion with the cumin, salt and pepper until the sprouts start to brown. Add water and cook until barely limp, about 4 minutes. Stir in the lime juice and serve immediately. 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-6356 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com

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

02-12-1997

Recipe by: Susan Feniger and Mary Sue Milliken

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Shredded Cheese And Leeks

Servings: 1 servings

Ingredients:

1 bunch Leeks
¼ cub Cheese; shredded
2 tablespoon Melted butter
Salt and pepper to taste

Preparation:

From: srasheed@juno.com (Sam M Rasheed)

Prepare bunch of leeks by trimming tops and roots. In a pot of boiling water, cook leeks until tender, about 10-20 minutes and drain. Place leeks in a lightly greased with butter shallow baking dish. Top with cheese and sprinkle with salt and pepper to taste. Place under broiler until cheese has thoroughly melted.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov 12, 1998, converted by MM_Buster v2.0l.

Shredded Cold Beef Salad

Servings: 4 servings

Ingredients:

GENERAL:
500 g Cold roast beef; shredded(1lb)
300 ml Salcita de Jitomate; (cookedtomato
; sauce), recipe on
; site ( ½ pint)

TO GARNISH:
Onion rings
1 slice Lime or lemon

Preparation:

Mix the shredded cooked beef with the Salcita, garnish and serve cold with white rice, a tossed green salad and warm, soft tortillas.

To serve, place some of the meat in the centre of a tortilla, roll it up and eat it with the other accompaniments.

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Converted by MM_Buster v2.0l.

Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot

Servings: 4 servings

Ingredients:

2 cub Shredded leftover lamb shankmeat; see * Note
4 tablespoon Dijon-Sambal Aioli; (seebelow)
4 Sourdough rolls or bread ofchoice; toasted
1 Tomato; sliced
2 cub Shredded iceberg lettuce
Salt; to taste
Freshly-ground black pepper;to taste
Kosher pickle spears;(optional)
=== DIJON-SAMBAL AIOLI ===
2 Egg yolks
1 tablespoon Sambal oelek
1 tablespoon Dijon mustard
2 cub Canola oil
1 tablespoon Fresh lemon juice
½ tablespoon Finely-chopped garlic
Salt; to taste
Freshly-ground black pepper;to taste
=== SPICY POTATO CHIPS ===
Canola oil; for frying
4 large Kennebeck or russetpotatoes; thinly sliced,
And stored in ice water
Chili Salt - (3:1:1 koshersalt;
Sugar; chili powder)

Preparation:

* Note: See the "Curried Braised Lamb Shank With Three Onion Couscous" recipe which is included in this collection.

In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.

For the Dijon-Sambal Aioli: In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic.
Season with salt and pepper. Will keep in the refrigerator for 2 weeks.

*The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may have been contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

For the Spicy Potato Chips: Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up.
Serve fresh and warm.

For Plating: Slice sandwich in half. Plate with chips and garnish with pickles.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@krypto.net"

Per serving: 1003 Calories (kcal); 112g Total Fat; (98% calories from fat); 2g Protein; 2g Carbohydrate; 106mg Cholesterol; 53mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

Shredded Pork Tamales

Servings: 18 Tamales

Ingredients:

18 Dried corn husks
1 small Onion chopped (¼ cup)
2 tablespoon Vegetable oil
¼ cub Basic red sauce
Shredded pork
2 tablespoon Raisins
2 tablespoon Capers
2 tablespoon Snipped fresh cilantro
18 Pitted olives

SHREDDED PORK:
1 pound Boneless pork shoulder
1 Tomato chopped
1 small Onion cut into ¼ths
1 Carrot cut into 1" pieces
1 Stalk celery cut into 1"pieces
1 tablespoon Chili powder
1 teaspoon Salt
¼ teaspoon Cumin seed
¼ teaspoon Dried oregano
¼ teaspoon Pepper
1 Clove garlic
1 Bay leaf

TAMALE DOUGH:
1 cub Shortening or lard
2 Cups masa harina
3 teaspoon Baking powder
2 cub Pork broth

Preparation:

Shredded pork: Place all ingredients for pork in a 3-qt saucepan. Add enough water to cover. Heat until boiling; reduce heat. Cover and simmer till pork is tender, about 1 ½hours. Drain, reserve broth for Tamale dough.

Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed scraping bowl constantly until mixture forms a smooth paste. Beat on medium speed until light and fluffy about 10min.

Preparation of the Tamales: Cover corn husks with warm water and let stand until pliable at least 2 hours. Cook and stir onion in oil in 3 qt saucepan until tender. Stir in Red Sauce, shredded pork, and remaining ingredients except for dough and olives. Heat to boiling; reduce heat. Cover and cool 15 minutes.

Drain corn husks; pat dry with paper towels. Spread ¼ cup dough across center of each husk for 1 edge to within ½ inch of the other edge. Spoon 2 Tbsp of pork mixture into center of dough and top with an olive.

Roll husks about the filling starting with the dough edge. Fold both ends upward toward center and secure with a string if necessary.

Place Tamales on rack in Dutch oven or steamer. Pour boiling water into Dutch oven just to rack level. Cover Dutch oven. Keep water simmering over low heat 1 hour.

Posted to MM-Recipes Digest by "Kendig - von Fehrn" <TikalMe@PowerOnline.net> on Dec 8, 1998

Shredded Pork with Tomato Salsa on Tortilla Chips

Servings: 1 servings

Ingredients:

Twelve; (7-inch) corn
; tortillas, each cut
; into 4 rounds with
; a 2-inch cutter
Vegetable oil for frying thetortillas
2 ½ pound Untrimmed boneless porkshoulder or butt; cut into2- by
; ¾-inch strips
The zest of 1 lime removedin strips with
; a vegetable peeler
1 teaspoon Salt
1 Scallion; cut into 3 pieces
3 Garlic cloves
¼ teaspoon Cumin

FOR THE SALSA:
2 Tomatoes; chopped fine
3 tablespoon Finely chopped onion
¼ cub Finely chopped coriander
1 teaspoon Minced jalapeno chili; (wearrubber gloves)
1 teaspoon Fresh lime juice
Coriander sprigs for garnish

Preparation:

Arrange the tortilla rounds in one layer on baking sheets, cover them with a kitchen towel, and let them stand for 1 hour. In a large heavy skillet fry the rounds in batches in ¾ inch of 375°F. oil for 30 seconds to 1 minute, or until they are pale golden and bubbling subsides. Transfer the tortilla chips with a slotted spoon to paper towels to drain and season them with salt. The tortilla chips may be made 1 day in advance and kept in an airtight container.

In a heavy kettle arrange the pork strips in one layer, add enough water to barely cover them, and add the zest, the salt, the scallion, the garlic, and the cumin. Bring the water to a boil and simmer the mixture, covered partially, turning the pork occasionally, for 1 hour, or until the pork is just tender and the water is almost evaporated. Cook the pork, uncovered, over moderately low heat, turning it frequently, for 40 minutes to 1 hour more, or until it is browned well and begins to fall apart. Remove the pork with a slotted spoon from the kettle, discarding the zest, the scallion, and the garlic, and transfer it to paper towels to drain. Let the pork cool and using 2 forks or your fingers shred it. The shredded pork may be made 2 days in advance and kept covered and chilled.

Make the salsa:

In a small bowl combine the tomatoes, the onion, the coriander, the jalapeno, the lime juice, and salt and pepper to taste.

Onto each tortilla chip spoon a heaping teaspoon of the pork and top it with some of the salsa and a coriander sprig.

Makes 48 hors d'oeuvres.

Gourmet September 1991

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Converted by MM_Buster v2.0l.

Shredded Potato Pancakes with Smoked Salmon

Servings: 1 servings

Ingredients:

2 pound Russet; (baking) potatoes
½ cub Vegetable oil
1 pound Thinly sliced smoked salmon
Sour cream as anaccompaniment

Preparation:

Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat ¼ cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.

Serves 8.

Gourmet November 1993

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Shredded Sweet Potato And White Potato Cake

Servings: 2 Servings

Ingredients:

6 ounce Boiling potato (1 medium)
6 ounce Sweet potato (1 small)
1 tablespoon Olive oil
1 tablespoon Unsalted butter

Preparation:

In a food processor fitted with coarse shredding disk shred boiling potato and transfer to a bowl of cold water, swishing it around to remove excess starch. Drain potato in a colander and pat dry with paper towels. Peel sweet potato and shred in food processor.

In a bowl toss together the shredded potatoes. In a 10" nonstick skillet heat ½ tablespoon oil and ½ tablespoon butter over moderate heat until foam subsides. Spread potatoes evenly in a skillet and season with salt and pepper. Cook potato cake, tamping down firmly with a spatula, until underside is golden, about 5 minutes. Reduce heat to moderately low and cook 5 minutes more.

Slide cake onto a large plate. Invert another large plate over cake and invert cake onto it. Heat remaining oil and butter over moderate heat until foam subsides and slide cake back into skillet. Season cake with salt and pepper and cook until underside is golden and cake is cooked through, about 5 minutes. Cut cake into 4 wedges.

From the November 1996 issue of Gourmet Magazine

Formatted on February 9, 1997 by Jamie Calton

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 15, 1998

Shredded Sweet Potato with Cumin And Scallion

Servings: 1 servings

Ingredients:

1 pound Sweet potatoes; (about 2medium)
1 ½ tablespoon Vegetable oil
½ teaspoon Ground cumin
¼ cub Minced scallion
1 teaspoon Fresh lemon juice; or totaste

Preparation:

Peel sweet potatoes and quarter length-wise. In a food processor shred sweet potatoes.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute sweet potatoes with cumin and salt and pepper to taste, stirring, until just tender, about 3 minutes. Stir in scallion and lemon juice.

Serves 2.

Gourmet March 1995

Converted by MC_Buster.

Per serving: 537 Calories (kcal); 22g Total Fat; (35% calories from fat); 6g Protein; 82g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges:
5 ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shredded Vegetable Salad with Nuoc Cham Dressing

Servings: 1 servings

Ingredients:

2 large Green onions; julienned
1 Carrot; julienned
1 125 gram long beansprouts
100 g Snow peas; julienned
1 Lebanese cucumber; julienned
1 Punnet cherry tomatoes;halved
1/3 cub Coriander; mint and Thaibasil
; leaves
½ cub Roasted peanuts; roughlychopped

NUOC CHAM DRESSING:
2 tablespoon Caster sugar
1 tablespoon Warm water
1 Hot red chilli; deseeded,finely
; chopped
1 Clove garlic; crushed
2 tablespoon Fish sauce
2 tablespoon Lime juice
Finely grated zest of 1 lime
1 tablespoon White vinegar

Preparation:

1. Place vegetables in mixing bowl and toss together. Hand tear the mint and basil leaves and add to vegetables with coriander leaves. Add enough dressing to coat well. Chill before serving.

2. Place salad on serving platter and scatter with peanuts.

Dressing: Place sugar and water in a small bowl and stir until sugar dissolves. Add other ingredients and stir to combine.

Converted by MC_Buster.

Per serving: 168 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g Protein; 29g Carbohydrate; 4mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 ½ Vegetable; 0 Fruit; 1 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrikhand

Servings: 1 servings

Ingredients:

½ kg Curds
300 g Sugar
½ teaspoon Cardamom powder
Few strands saffron
½ tablespoon Pista & almond crushed

Preparation:

Tie curd in a clean muslin cloth overnight. (6-7 hours).

Take into a bowl, add sugar and mix.

Keep aside for 25-30 minutes to allow sugar to dissolve.

Rub saffron into 1 tablespoon milk till well broken and dissolved. Keep aside.

Beat well till sugar has fully dissolved into curd.

Pass through a big holed strong strainer, pressing with hand or spatula.

Mix in cardamom powder and dissolved saffron and half nuts.

Empty into a glass serving bowl, top with remaining nut crush.

Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)

Makes: 6-7 servings

Shelflife: 3-4 days refrigerated

Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrikhand

Servings: 1 servings

Ingredients:

16 ounce Plain yogurt
¼ teaspoon Saffron threads
2 teaspoon Warm milk
2 ounce Caster sugar; (berry sugaris the same thing) or less,to taste
⅛ teaspoon Cardamom seeds
1 teaspoon Shelled unsalted pistachionuts; slivered

Preparation:

I didn't have much luck with sweet yogurt cheeses for years until I tried the recipe for Shrikhand in Madhur Jaffrey's Eastern Vegetarian Cooking (ISBN 0-09-977720-7). It's sweet, cheesy, and to die for! This is a british recipe, so please forgive the measures:

Make yogurt cheese (3 hour hang).

Meanwhile, soak the saffron in the milk for about 1 hour (this is important ~- saffron's flavour comes out in water and milk, and won't release its flavours unless it has a good soak in these, as opposed to oil).

Combine the yogurt cheese, saffron milk, and sugar in a bowl, through a very fine sieve to make sure there are no lumps left. Sprinkle the pistachios over the top. Cover and chill until ready to eat.

Sounds simple, no? It's one of the best tasting recipes I've ever had, though... it's eaten spread on chapatis, at the same time that you eat your spicy food, and it's a wonderful combination when you do! To make icings and whippy toppings, I take this basic recipe, sometimes leave out the cardamom and saffron and add orange juice, a dash of lemon juice, and some orange zest, add the sugar, and voila, you have a very good cream cheese-style topping. Just plain with sugar, and beaten up fairly hard (not too hard, or it'll start separating), and you've got a heavy whippy kind of topping that goes well with pie, or anything. The secret is the berry sugar, as it can actually get through the yogurt. The other secret is to remember that every batch of yogurt that you eat is different, depending on how exactly it was made, how long before you bought it, everything, so some batches are going to taste a little different than others.

Posted to EAT-LF Digest by kuroneko@raindogs.net (neko webb) on Sep 28, 1998, converted by MM_Buster v2.0l.

Shrikhand (Creamy Yoghurt Dressing)

Servings: 4 servings

Ingredients:

200 ml Yoghurt
1 teaspoon Saffron strands
2 tablespoon Milk
220 g Caster sugar
½ teaspoon Nutmeg powder
½ teaspoon Cardamom powder
2 tablespoon Pistachio nuts; chopped
2 tablespoon Raisins
2 teaspoon Chirongi nuts

Preparation:

Hang up the yoghurt in a clean muslin or cotton cloth overnight. Discard the whey.

Soak the saffron in the milk.

Place the drained yoghurt in a bowl. Add the sugar and beat until blended.

Add the saffron to the yoghurt and blend. Put into four serving bowls.
Sprinkle with the nutmeg, cardamom, pistachios, raisins and chirongi. Serve chilled.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp And Andouille Gumbo

Servings: 6 servings

Ingredients:

¾ cub Vegetable oil
¾ cub Flour
2 cub Chopped onions
1 ½ cub Chopped green bell peppers
1 cub Chopped celery
4 cub Sliced okra -; (abt 1 ½lbs)
1 tablespoon Minced garlic
2 Bay leaves
½ teaspoon Freshly-ground white pepper
½ teaspoon Cayenne pepper
½ teaspoon Freshly-ground black pepper
½ teaspoon Dried thyme
¼ teaspoon Dried oregano
5 ½ cub Shrimp; crab, or fish stock
1 cub Peeled; chopped tomatoes
1 pound Andouille sausage; cut ½"chunks
2 pound Medium shrimp; peeled,deveined
3 tablespoon File powder
(available in specialty foodstores)

Preparation:

In a deep, heavy skillet, heat oil over high heat until just smoking.
Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color.
Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken. This recipe yields 6 to 8 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4600 broadcast 04-27-1998) 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

05-06-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Shrimp And Andouille Sausage Gumbo

Servings: 1 servings

Ingredients:

½ cub Vegetable oil
½ cub All purpose flour
4 Celery stalks; coarselychopped
2 medium Onions; coarsely chopped
2 Green bell peppers; chopped
2 Bay leaves
2 teaspoon Salt
2 teaspoon Dried oregano; crumbled
½ teaspoon Cayenne pepper
5 Bottles clam juice;(8-ounce)
1 can Plum tomatoes; drained,chopped
; (28-ounce)
1 pound Smoked andouille or kielbasasausage; halved
; lengthwise,sliced
; ¼ inch thick
½ pound Okra; trimmed, cut
; crosswise into
; ¼-inch-thick
; slices
2 pound Uncooked medium shrimp;peeled, deveined
Freshly cooked long-grainrice
2 Tomatoes; seeded, diced

Preparation:

Heat oil heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark red-brown, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.)

Add shrimp to gumbo and simmer until just cooked through, about 3 minutes.
Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.

Serves 8.

Bon Appetit November 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp And Artichoke Risotto

Servings: 1 servings

Ingredients:

1 tablespoon Olive oil
½ cub Chopped yellow onions
2 tablespoon Minced garlic
¼ cub Chopped fresh basil
2 cub Arborio rice
4 cub Shrimp stock
1 tablespoon Unsalted butter; softened
Juice of ½ lemon
2 teaspoon Salt
Freshly-ground black pepper
½ pound Peeled medium shrimp; halved
½ cub Chopped green onions
2 cub Quartered fresh artichokehearts; cooked until tender
1 teaspoon Bayou Blast - {Emeril’sCreole Seasoning}; see *Note
½ cub Heavy cream
½ cub Freshly-grated Parmesancheese
(plus extra cheese forgarnishing)

Preparation:

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in ½ cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site - http://www.foodtv.com

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

02-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp And Artichokes in Peppery Butter Sauce

Servings: 1 servings

Ingredients:

2 large Artichokes; (each about ¾
; pound)
1 large Garlic clove
1 tablespoon Fresh lemon juice or totaste
1 tablespoon Freshly ground black pepper
2 teaspoon Worcestershire sauce
½ teaspoon Tabasco
½ teaspoon Dried basil; crumbled
½ teaspoon Salt; or to taste
¼ teaspoon Dried oregano; crumbled
¼ teaspoon Cayenne
1 Stick cold unsalted butter;cut into bits (½
; cup)
½ pound Small shrimp in theirshells; preferably with
heads (about 24)
3 Scallions; minced
Accompaniments: crusty breadand lemon
; wedges

Preparation:

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife.

While artichokes are cooking, preheat oven to 500F.

Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well.

Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.

Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.

Serves 2.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 168 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g Protein; 38g Carbohydrate; 0mg Cholesterol; 1415mg Sodium Food Exchanges:
½ Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp And Avocado Salad

Servings: 1 servings

Ingredients:

4 cub Water
1 cub White wine
10 Black peppercorns
1 pound Medium shrimp
1 15 oz. can black beans -rinsed and
; drained
1 Diced avocado
1 Julienned carrot
1 Sliced red bell pepper
1 cub Diced jicama
½ Sliced cucumber
1 teaspoon Seeded and minced jalepenopepper
1 pound Mixed greens
3 tablespoon Fresh lime juice
1 tablespoon White wine vinegar
2 Minced garlic cloves
¼ cub Chopped cilantro
3 tablespoon Olive oil
1 tablespoon Dijon mustard
1 tablespoon Soy sauce
1 teaspoon Sesame oil

Preparation:

bring to a boil. Add the shrimp and reduce heat to a simmer. Allow to cook for 5 minutes until cooked through. Drain and peel the shrimp. In a large bowl, combine the shrimp, black beans, avocado, carrot, bell pepper, cucumber, jalepeno, and jicama. To prepare the dressing, combine the lime juice, vinegar, mustard, soy sauce, sesame oil, garlic and cilantro. Whisk in the oil and mix well. Drizzle the vinaigrette over the salad and serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp And Broccolini Stir-Fry

Servings: 1 servings

Ingredients:

2 tablespoon Vegetable oil
¾ pound Large shrimp; (15), peeledand
; deveined
1 ½ teaspoon Grated peeled fresh ginger
1 teaspoon Minced garlic
1 bunch Broccolini; (8 oz), cut into
; ¼-inch-thick
; diagonal slices
½ cub Water
3 tablespoon Hoisin sauce
3 tablespoon Soy sauce
½ teaspoon Dried hot red pepper flakes

Preparation:

Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then saute ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes.
Stir in shrimp and cook until just heated through.

Makes 2 servings.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 740 Calories (kcal); 35g Total Fat; (43% calories from fat); 74g Protein; 30g Carbohydrate; 519mg Cholesterol; 4369mg Sodium Food Exchanges: 0 Grain(Starch); 9 ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 5 ½ Fat; 1 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp And Cannellini Beans

Servings: 1 servings

Ingredients:

4 ounce Rosemary infused extravirgin olive oil
20 large Shrimp; cleaned
2 Cloves garlic; minced
4 Sprigs rosemary
2 Tomatoes; seeded and diced
½ pound Cannellini beans; boiled
6 ounce Broth or liquid; remainingfrom
; cooking beans
4 teaspoon Parsley; chopped
Salt and black pepper

Preparation:

In a casserole, heat 2 ounces of rosemary oil. Season shrimp with salt and freshly ground black pepper and saute until golden; approximately one minute. Stir in minced garlic, rosemary sprigs, diced tomatoes and cook over moderate heat for approximately one more minute being careful not to burn garlic. Add the Cannellini beans and their cooking liquid and cook at moderate heat until the shrimp are completely cooked and all other ingredients have formed a light sauce. Adjust seasoning with salt and fresh black pepper. Remove from heat, add remaining rosemary oil and chopped parsley. Serve immediately.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW # DJ9098 - PAUL BARTOLOTTA

Converted by MM_Buster v2.0l.

Shrimp And Cheddar Snacks

Servings: 1 servings

Ingredients:

2 cub Cheddar cheese; shredded
1 cub Mayonnaise
6 ounce Broken shrimp; rinsed anddrained
1 small Onion; finely chopped
¼ teaspoon Garlic powder
42 slice Snack rye bread; toasted

Preparation:

Combine cheese, mayonnaise, shrimp, onion and garlic powder; mix well.
Spread 1 Tablespoon over each slice of bread; place on ungreased baking sheets. Bake at 350 degrees for 7-9 minutes or until bubbly. Serve hot.
Yield: 3-½ dozen.

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

Recipe by: TASTE OF HOME DEC/JAN 1996

Converted by MM_Buster v2.0l.

Shrimp And Cheese Enchiladas

Servings: 8 servings
SAUCE:
¼ cub Butter or margarine
½ cub Chopped red bell pepper
½ cub Chopped green bell pepper
½ cub Minced onion
1 medium Jalapeño chile
½ teaspoon Minced garlic
1 teaspoon Oregano
½ teaspoon Salt
1 pinch White pepper
1 pinch Ground red pepper
1 cub Heavy creram; or whippingcream
½ cub Chicken broth
1 cub Shredded monterey jackcheese
½ cub Sour cream

Shrimp And Cheese Grits

Servings: 1 servings

Ingredients:

FOR THE GRITS:
8 cub Heavy cream
5 ounce Unsalted butter
1 Jalapeno pepper; seeded anddiced
1 tablespoon Roasted garlic
¼ teaspoon Salt
¼ teaspoon Paul Prudhomme's VegetableMagic
1 cub Fresh stoneground grits orQuaker Oats
; quick grits
1 cub New York white cheddar
½ cub Yellow cheddar
¼ cub Asiago cheese

FOR THE SHRIMP:
2 pound Rock shrimp; shelled andwashed
1 cub Hot sauce
2 cub Flour
¼ cub Cornstarch
1 tablespoon Paul Prudhomme Seafood Magic
1 pinch Freshly ground black pepper;white pepper, salt
5 cub Canola oil for frying

FOR THE MUSHROOMS:
½ pound White mushrooms; sliced thin
2 tablespoon Unsalted butter
8 ounce Tasso ham; diced and sauteed
Salt and freshly groundpepper
¼ cub Green onions; (scallions),sliced
; thin

Preparation:

To cook the grits, bring the cream to a boil in a large saucepan. Add the butter, jalapeno pepper, chopped garlic, salt and Vegetable Magic and grits. Cook the grits over a medium flame for about 1 hour. Then add the three cheeses and cook for another 45 minutes until a creamy texture is obtained. If the resulting mixture is too thick, thin it with cream or water.

Pre-heat the frying oil to 350 degrees. To cook the shrimp, marinate them in the hot sauce for ten minutes. In a bowl, combine the flour, cornstarch, Seafood Magic, peppers and salt. Drain the shrimp. Place the shrimp, a few at a time in a sieve and liberally coat with the flour mixture, shaking them in the sieve to lose the excess flour. Fry them for about 2 minutes, until lightly golden. To cook the mushrooms, saute them in the butter, stirring, until softened, about 3 minutes. Add the Tasso ham and cook another 2 minutes. Season with salt and pepper.

To assemble the dish, ladle the grits over the surface of a serving plate, spoon the mushroom mixture on top, sprinkle the green onions over the plate and then place the shrimp on top. Serve immediately.

(Note: For the Tasso you can substitute sauteed, unsmoked ham hock.)

Yield: 5 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9158 - CHEF JIMMY BANNOS

Converted by MM_Buster v2.0l.

Shrimp And Chorizo Timbales

Servings: 4 servings

Ingredients:

9 ounce Bulk chorizo; casingsremoved
1 small Red onion; thinly sliced
Water
1 pound Peeled deveined shrimp;tails removed
1 Bag Washed baby spinach -;(10 oz)

Preparation:

Cook chorizo and onion in large skillet over medium-high heat, breaking up meat into small pieces with spoon. After about 5 minutes, add ¼ cup water and continue to cook until onions are very soft and mixture is moist but not wet, 4 to 5 more minutes. Add shrimp and stir constantly until they are cooked through, 2 to 3 minutes. Add spinach and stir until it is thoroughly wilted, about 90 seconds. Place ¼ of chorizo into small (individual-serving) bowl lined with plastic wrap (be sure plastic wrap extends at least 1 inch beyond edge of bowl) and tamp down with spoon.
Repeat in 3 more bowls with remaining chorizo. To serve, put serving plate over bowl, then invert. Hold edges of plastic wrap on plate with your fingers and lift bowl, leaving plastic wrap in place over chorizo. This allows timbale to hold its shape and come out of bowl with ease. Juices will flow onto plate around timbale. Remove plastic wrap. Serving suggestion: Serve with Goat Cheese Quesadillas (see recipe). Yields 4 servings.

Each serving: 317 calories, 752 mg sodium, 152 mg cholesterol, 20 grams fat, 6 grams carbohydrates, 28 grams protein, 0.75 gram fiber.

Recipe Source: Los Angeles Times - 12-30-1998

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

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Shrimp And Cilantro Quesadilla

Servings: 1 servings

Ingredients:

4 large Shrimp; shelled and
; deveined
Salt and freshly groundpepper
3 tablespoon Olive oil
Three; (6 inch) flour
; tortillas
¼ cub Grated Monterey Jack
¼ cub White cheddar
3 tablespoon Cilantro Pesto
1 teaspoon Ancho chile powder
2 teaspoon Sour cream; or to taste

Preparation:

Preheat the oven to 450 F.

Season the shrimp with salt and pepper to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp 1 ½ minutes on each side. Reserve for garnish.

Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 ½ tablespoons pesto on each, and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9364

Converted by MM_Buster v2.0l.

Shrimp And Corn Chowder

Servings: 1 servings

Ingredients:

1 pound Russet potatoes; peeled andchopped
2 Onions; chopped
1 large Red bell pepper; seeded andchopped
4 cub Water
1 can Creamed corn; (17-ounce)
1 can Whole kernel corn; drained(17-ounce)
1 cub Whipping cream
1 cub Milk
Salt and pepper
½ pound Uncooked medium shrimp;peeled and deveined
Chopped fresh chives

Preparation:

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

Serves 6 to 8.

Bon Appetit October 1990

Converted by MC_Buster.

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Shrimp And Corn Falafel with Cilantro Tahini

Servings: 1 servings

Ingredients:

FALAFEL:
16 ounce Mira* Falafel mix
2 cub Shrimp or shellfish stock;(or water if neither
; is avaiable)
4 Ears corn; shucked andkernels
; removed (save
; kernels, discard
; husks)
2 tablespoon Butter
½ pound Rock shrimp
1 bunch Cilantro; chopped
1 Jalapeno pepper; minced
1 Red bell pepper; small dice
2 Limes; juiced
4 Scallions; julienne, up to 6
1 large Red onion; small diced
Salt and pepper; to taste
1 package Pita bread
½ pound Mixed greens or mesclun
Diced tomato; if desired
Diced red onion; if desired

CILANTRO TAHINI:
½ bunch Fresh cilantro; leaves only
1 cub Sahadi* Tahini Sauce
½ cub Plain yogurt
½ cub CrŠme fraiche
2 tablespoon Olive oil
Salt and pepper; to taste

Preparation:

Method:

Combine falafel mix with the stock or water and let stand 10 minutes.

Sweat the shucked corn kernels and red onions in the butter until soft and fragrant, then let cool. Be careful not to overcook, cook just long enough so that the vegetables are crispy yet tender.

Add all ingredients to the falafel mixture and mix well.

Shape the mixture into small balls 1 ½ inchs diameter, or shape into patties about 2 inches in diameter and ½-inch thick.

For best results, deep fry in 350 degree oil until golden brown.

CILANTRO TAHINI:

Clean, chop, and quickly blanch the cilantro in boiling water. Shock immediately. Drain well.

Put the tahini, and crŠme fraiche into a blender. With blade running, add cilantro. Blend until smooth.

Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper.

FINAL ASSEMBLY:

Open pita pockets.

Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired.

Dress with cilantro tahini.

*Mira Falafel and Sahadi Tahini Sauce are brand names used at the Tribeca Grill; feel free to substitute with a similar product.

Converted by MC_Buster.

Per serving: 1153 Calories (kcal); 60g Total Fat; (43% calories from fat); 27g Protein; 149g Carbohydrate; 78mg Cholesterol; 690mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 4 ½ Vegetable; 1 Fruit; 11 Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0067

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Shrimp And Corn Soup

Servings: 1 servings

Ingredients:

1 can Diced tomatoes and greenchilies; (10 oz.)
1 large Onion; chopped
½ teaspoon Minced garlic
½ cub Allpurpose flour
4 cub Water
2 pound Medium shrimp; peeled &coarsely
; chopped, or small
; peeled shrimp
1 package Frozen corn; (16 oz.)
1 can Creamstyle corn; (15 oz.)
1 bunch Green onions; (scallions)sliced
¼ cub Chopped parsley
Salt & pepper to taste

Preparation:

Puree tomatoes & green chilies in food processor. In a large pot coated with nonstick cooking spray, saute the onion & garlic over medium heat until tender, about 5 minutes. Sprinkle with the flour and mix. Gradually add the pureed tomatoes and chilies and water, stirring to mix in with the flour. Add the shrimp, frozen corn, & creamstyle corn. Bring the mixture to a boil, lower the heat, and continue cooking, stirring occasionally, for about 5 to 7 minutes, or until shrimp turns pink. Add the green onions and parsley. Season with salt and pepper.

Makes 8 servings.

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Converted by MM_Buster v2.0l.

Shrimp And Crab Cake with Tomatillo Relish

Servings: 1 servings

Ingredients:

8 ounce Shrimp; (peeled, cleaned and
; deveined)
6 ounce Dungeness crab meat; cleaned
1 tablespoon Minced onion
1 tablespoon Minced celery
1 tablespoon Minced red peppers
1 tablespoon Minced jalapeno peppers
1 tablespoon Chopped cilantro
Salt and pepper
½ tablespoon Chopped parsley
1 tablespoon Chopped cilantro
1 tablespoon Flour for dredging;(optional)
2 tablespoon Olive oil for frying

TOMATILLO RELISH:
½ cub Water
8 ounce Tomatillo; husks removed,
; chopped
2 Jalapeno peppers; seedsremoved
2 tablespoon Onions; minced
2 Garlic cloves; minced
1 cub Chopped cilantro

Preparation:

Chop the shrimp in a food processor, until smooth consistency. Combine the mixture in a bowl with the crabmeat and minced vegetables and season to taste with salt and pepper. Divide the mixture into 8 portions and shape into patties. Dredge the patties in flour and pan-fry them in olive oil until golden brown, approximately 2 minutes on each side.

Yield: 4 servings

TOMATILLO RELISH:

Bring ½ cup of water to a boil. To the boiling water add half of the tomatillos, jalapenos, onions, garlic and cilantro, cook at a low heat for 5 minutes. Let cool. Puree in a blender with the other half of the vegetables along with the lime juice and olive oil.

Converted by MC_Buster.

Per serving: 495 Calories (kcal); 8g Total Fat; (14% calories from fat); 79g Protein; 24g Carbohydrate; 445mg Cholesterol; 857mg Sodium Food Exchanges: 0 Grain(Starch); 10 ½ Lean Meat; 3 ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9362

Converted by MM_Buster v2.0n.

Shrimp And Fava Bean Salad

Servings: 6 servings

Ingredients:

2 pound Fresh fava beans; shelled(abt 1 cup)
1 pound Medium shrimp - (abt 30);shelled, deveined
2 cub Mache; rinsed, dried
1 ½ cub Frisee; rinsed, dried
=== DRESSING ===
1 ½ teaspoon Honey
1 teaspoon Dijon mustard
¼ cub Fresh lime juice
1 tablespoon Chopped fresh tarragonleaves
2/3 cub Extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper;to taste
1 tablespoon Finely-chopped fresh chives
=== GARNISH ===
1 tablespoon Finely-chopped fresh chives

Preparation:

Make dressing: In a small bowl, whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding.
Stir in chives. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp tender, about 2 ½ minutes, and transfer with a slotted spoon to ice water to stop cooking.
Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl. Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool. In a bowl with favas, toss together 1/3 cup dressing, shrimp, mache, frisee, and salt and pepper to taste. Drizzle salad with some of the remaining dressing and garnish with chives. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine 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: Sara Moulton

Converted by MM_Buster v2.0l.

Shrimp And Fish Rice Pilau

Servings: 1 servings

Ingredients:

½ dl Vegetable oil
50 g Butter
1 Onion; peeled and finely
; chopped
2 Cloves garlic; peeled andfinely
; chopped
250 g Prawns; peeled
250 g Red snapper; cut into chunks
4 Plum tomatoes; chopped
2 dl Coconut milk
1 Bay leaf
2 dl Water or chicken stock
Red peppers
Aubergine
Ochre
1 250 gram lon Basmati groundrice
1 pinch Saffron
40 g Flaked almonds; toasted
Spring onions
Coriander for garnish

Preparation:

Heat the oil and butter. Add onions and sweat until soft. Add the garlic and sweat for a further minute.

Add the marinated fish and prawns, then the tomato, bay leaf, water, coconut milk, rice and saffron. Simmer and cover with lid on, on the side of the sauce for 20 minutes.

Sprinkle with flaked almonds.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp And Fresh Herb Spaetzle with Creamy Tomato Sauce

Servings: 4 servings

Ingredients:

8 ounce Shrimp; peeled and deveined
¾ cub Heavy cream
1 cub Flour
2 Egg yolks
2 tablespoon Mixed chopped herbs
(such as parsley; basil andchives)
Salt; to taste
Freshly-ground black pepper;to taste
3 tablespoon Clarified butter or canolaoil
Creamy Tomato Sauce; see *Note
=== GARNISH ===
Basil-Mint Oil; see * Note
Diced seeded tomatoes
Chopped parsley

Preparation:

* Note: See the "Creamy Tomato Sauce" and "Basil-Mint Herb Oil" recipes which are included in this collection.

Puree the shrimp in a food processor adding cream to make a smooth mixture.
In a bowl, beat the shrimp with the flour, egg yolk, herbs, salt and pepper until smooth. Using a coarse sieve or colander, force the dough through the holes letting it drop gently into lightly-salted boiling water. Cook for 2 to 3 minutes or until the spaetzle floats to the surface. Drain and cool.
To serve, saute the spaetzle in clarified butter until lightly browned and crispy. Drain on paper towels and keep warm. Spoon Creamy Tomato Sauce onto plates and distribute spaetzle on top. Drizzle Basil-Mint Herb Oil around the perimeter of plate and sprinkle diced tomato and chopped parsley on top. 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.

Shrimp And Ginger Soup

Servings: 1 servings

Ingredients:

1 tablespoon Peanut oil
1 Clove garlic; chopped
2 tablespoon Chopped fresh ginger
20 medium Shrimp; shelled and deveined
2 can (15-ounce) chicken broth
2 cub Water
1 pound Asian egg noodles
1 pound Cake tofu; diced, (optional)
10 Spinach leaves; stemsremoved
Soy sauce; to taste
2 Green onion with tops;chopped, for garnish

Preparation:

Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4

1. Heat the peanut oil in a Dutch oven.

2. Add the garlic and ginger and saute for 2 minutes.

3. Add the shrimp and saute just until it turns pink, about 4 minutes.

4. Add the broth, water, and noodles and bring to a boil.

5. Add the tofu and spinach, and cook for 3 minutes more.

6. Add soy sauce and serve with the green onion garnish.

Source: Stylish One-Dish Dinners (Random House, 1999)

Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.

Shrimp And Grits

Servings: 4 servings

Ingredients:

4 cub Milk
2 tablespoon Butter
Salt; to taste
Freshly-ground white pepper;to taste
½ cub Stone-ground whole graingrits
2 ounce Grated white Cheddar cheese
1 tablespoon Olive oil
½ pound Link smoked sausage; cut inhalf,
And sliced ½" thick
2 teaspoon Chopped garlic
1 pound Medium shrimp; peeled,deveined
Freshly-ground black pepper;to taste
¼ cub Dry Sherry
2 cub Shrimp Stock; see * Note
2 Sticks Cold butter; cubed
1 tablespoon Finely-chopped fresh parsleyleaves; plus
2 teaspoon Finely-chopped fresh parsleyleaves
1 cub Sweet Corn Relish; see *Note

Preparation:

* Note: See the "Shrimp Stock" and "Sweet Corn Relish" recipes which are included in this collection.

In a saucepan, over medium heat, add the milk and butter. Season with salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits.
Reduce the heat to medium-low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking. Add some water during the cooking process if the liquid evaporates to much. Remove from the heat and stir in the cheese.
Reseason with salt and white pepper if needed. Set aside and keep warm. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 2 minutes. Add the garlic and saute for 30 seconds. Season the shrimp with salt and black pepper. Add the shrimp and continue to saute for 2 minutes.
Remove the pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the pan and set aside. Add the Shrimp Stock and bring the liquid to a boil. Reduce the heat to medium-low and mount in the butter. Add the shrimp back to the sauce and simmer for 2 minutes. Remove from the heat and stir in 2 teaspoons of the parsley. To serve, spoon the grits in the center of each shallow bowl.
Spoon the shrimp mixture over the grits. Garnish with the Sweet Corn Relish and remaining parsley. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) 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

10-23-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp And Herb Spaetzle with Creamy Tomato Sauce

Servings: 1 servings

Ingredients:

½ pound Shrimps; peeled and veined
¾ cub Double cream
¾ cub Flour
2 Egg yolks
½ pint Water
2 tablespoon Mixed herbs
Salt and freshly groundblack pepper
3 tablespoon Unsalted butter; clarified
Creamy Tomato Sauce
2 tablespoon Olive oil
1 ½ cub Minced red onion
½ cub Dry white wine
1 ¼ cub Fish stock
2 can Plum tomatoes; drained
1 teaspoon Minced fresh rosemary
½ cub Heavy cream
Salt and pepper

Preparation:

Chop the shrimps into ½ inch pieces. Place the pieces in a food processor and blitz to break them up. Pour the cream in while still blitzing, then add the egg yolks, mixed herbs and some of the water.

Keep blitzing to combine all the ingredients, every so often stop and scrape down the sides of the machine to ensure all the ingredients are combined.

Add in the flour and more water, slowly so that you finally have a consistency which resembles thick batter.

Put a pot of water on to boil. Heat a saucepan and add a dribble of olive oil and 1tbsp of ghee (clarified butter). Add the red onion, rosemary and garlic and let these sweat down for a few minutes. Add the white wine, remember, this will easily flamb‚ so be careful to control the flame. The tomatoes are added after a few minutes and they need to be broken down with the back of a wooden spoon. Add the fish stock and let everything bubble away for 10 minutes, to reduce the sauce by 1/3.

Meanwhile, add a touch of water to the batter mix and stir as while it has been settling it might have thickened up. Now pour the batter through a moule and into the pot of boiling water. It takes about 3 minutes for the spaetzle to cook and will look like tiny balls of pasta in the water. When they are ready they will rise to the surface. When ready, lift the spaetzles out with a spider and drain them through a colander and put into a frying pan.

After the sauce has reduced, strain it through a moule and pour ¾ of the sauce into a saucepan and ¼ into the frying pan with the spaetzle. Toss the spaetzle with the tomato sauce for a few minutes. Add the cream to the tomato sauce in the saucepan and heat for a few minutes.

To serve, spoon the spaetzle onto the middle of a serving plate and pour the tomato sauce around the sides.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp And Jicama Salad

Servings: 1 servings

Ingredients:

¼ cub Piri Piri
3 cub Jicama Orange salad
2 pound Large shrimp; peeled
1 tablespoon Emeril's Creole seasoning
1 tablespoon Chopped parsley

INGREDIENTS FOR THE PIRI PIR:
1 ½ cub Olive oil
4 Fresh jalapeno peppers;coarsely chopped,
; stems, seeds and
; all
2 Fresh poblano peppers;coarsely chopped,
; stems, seeds and
; all
1 tablespoon Crushed red pepper
1 teaspoon Salt
8 Turns freshly ground blackpepper
1 tablespoon Minced garlic
***INGREDIENTS FOR THEJICAMA ORANGE
; SALAD***
2 cub Diced peeled jicama; (½inch slice)
3 Peeled seedless oranges; cutinto sections
; (about 1 cup)
2 tablespoon Freshly squeezed orangejuice
¼ cub Finely chopped red onions
3 tablespoon Chopped fresh cilantro
½ teaspoon Salt
3 Turns freshly ground blackpepper

Preparation:

1. Prepare the Piri Piri at least a week ahead.

2. Prepare the Jicama Orange Salad, and set aside.

3. Toss the shrimp with the Piri Piri and Creole Seasoning.

4. Heat a large skillet over high heat until hot. Add the shrimp and Piri Piri and sear for 2 minutes. Turn the shrimp and sear for 2 minutes. Remove from heat.

5. To serve, mound ¾ cup of the Jicama Orange Salad on a plate and top with 8 shrimp. Garnish with chopped parsley.

Serves 4

Piri Piri:

1. Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature.

2. When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.

Jicama Orange Salad:

1. Combine all of the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Shrimp And Mushrooms in Spicy Black Bean Oyster Sauce

Servings: 1 servings

Ingredients:

12 Medium-size dried Chineseblack mushrooms; (about 1ounce)
; or dried shiitakemushrooms
1 ½ cub Hot water
1 pound Large uncooked shrimp;peeled, deveined
1 tablespoon Dry Sherry or dry white wine
2 tablespoon Cornstarch
2 tablespoon Oyster sauce
1 ½ teaspoon Sugar
2 tablespoon Salted black beans
1 ½ tablespoon Minced garlic
1 ½ tablespoon Minced peeled fresh ginger
1 tablespoon Minced seeded red or greenchili; (such as serrano
; orjalapeno)
2 Green onions; finely chopped
¼ cub Plus 2 tablespoons peanutoil
Freshly cooked rice

Preparation:

Soak mushrooms in 1 ½ cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.

Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves.
Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.

Heat ¼ cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.

Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter.
Garnish with remaining green onions and serve.

Serves 4.

Bon Appetit April 1991

Converted by MC_Buster.

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Shrimp And Orzo Salad

Servings: 4 servings

Ingredients:

1/3 cub Red Wine Vinegar
1 teaspoon Dried Basil
1 teaspoon Olive Oil
½ teaspoon Salt
½ teaspoon Dried Oregano
¼ teaspoon Pepper
1 cub Uncooked Orzo
2 cub Tomato; Seeded And Diced
1 cub Frozen Green Peas; Thawed
½ cub Purple Onions; FinelyChopped
¼ cub Chopped Fresh Parsley
1 pound Medium Shrimp; Cooked AndPeeled
Boston Lettuce Leaves;Optional

Preparation:

Combine first 6 ingredients in a large bowl. Stir well; set aside. Cook orzo according to package directions, omitting salt and fat. Drain well.
Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill. Serve in a lettuce lined bowl, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep 25, 1999, converted by MM_Buster v2.0l.

Shrimp And Pea Shao Mai

Servings: 1 servings

Ingredients:

DIPPING SAUCE:
½ cub Low-sodium soy sauce
2 tablespoon Seasoned rice vinegar
2 tablespoon Minced green onions
1 tablespoon Minced garlic
1 tablespoon Minced peeled fresh ginger
1 tablespoon Oriental sesame oil
¼ teaspoon Dried crushed red pepper

SHAO MAI:
¾ cub Frozen petite green peas;thawed or ½ pound
; fresh peas,shelled
¾ pound Uncooked shrimp; peeled,deveined
2 Egg whites
2 tablespoon Soy sauce
1 tablespoon Minced fresh ginger
1 teaspoon Oriental sesame oil
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Dried crushed red pepper
¼ cub Finely chopped green onion
28 Gyoza wrappers

Preparation:

For Sauce:

Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)

For Shao Mai:

If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in ½ cup peas and green onion.

Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch.
Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)

Arrange dumplings ½ inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

Makes about 28.

Bon Appetit April 1993

Converted by MC_Buster.

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Shrimp And Pearl Fried Rice

Servings: 4 servings

Ingredients:

2 cub Short-Grain White Rice
2 cub Cold Water; Spring WaterBest
1 tablespoon Five-Flavor Oil
1 ½ teaspoon Chili-Lemon Oil; Note 1
1 Yellow Onion; Cut Into ⅜"Dice
2 small Leeks; Note 2
1 Carrot; Peeled, Cut Into¼" Dice
1 Bell Pepper; Red Or Yellow,Cored, Cut Into ¼" Dice
½ pound Baby Bok Choy; To ¾ Lb
3 cub Cooked Shrimp; Note 3
2 teaspoon Kosher Salt
¼ teaspoon Roasted SzechwanPepper-Salt; Note 4
Thinly Cut Green And WhiteScallion Rings; And/Or
Shredded Fresh Coriander;For Garnish
Slivered Almonds; ForGarnish

Preparation:

copyright, Barbara Tropp 1999

Note 1: OR or hot chili oil

Note 2: white and light green part only, slit lengthwise then cut crosswise into ⅛" half-moons, rinsed

Note 3: Butterfly, drop into barely boiling stock, turn off heat, stir 30 seconds, drain

Note 4: to ½ tsp Roasted Sichuan Pepper-Salt

Use Lundberg organic white sushi rice and the sweetest tasting shrimp for this dish. With a glass of cool white wine, it makes a lovely meal.

1. Put the rice in a bowl, cover generously with cold water and stir until the water turns cloudy. Tilt the bowl to drain, add more cold water, then repeat 4-5 times until the water turns mostly clear. Drain well.

2. Put the rice and water in a non-stick pot with a tight-fitting lid. (For older rice that's dryer, you'll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 minutes. Don't remove the lid.

3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15 minutes. At the end of the resting time, remove the lid and fluff the rice with a wooden rice paddle or spoon. If dry, sprinkle with additional water, stir to mix, and return the covered pot to low heat 5-10 minutes until the water is absorbed.

4. Heat a non-stick wok or large, deep skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, then add the onions. Stir-fry until translucent, then add the leeks and carrots and stir-fry until the onions turn golden, adjusting the heat so they sizzle without scorching.
Add the bell pepper, toss to blend, then add the cabbage and toss to wilt.

5. Add the rice and toss well to blend. Turn down the heat and add the shrimp and mix. Season with salt to taste, then heighten the flavor with a generous sprinkle of pepper-salt. Garnish and serve.

Serves 4 generously. (Leftovers steam up nicely.)

Jeff liked the flavor and texture mix of this.

Entered into MasterCook and tasted for you by Jeff Dwork <reggie@reggie.com>

NOTES : Cal 623.1 Total Fat 7.9g Sat Fat 1.4g Carb 89g Fib 5.1g Pro 45.4g Sod 1505mg CFF 11.7%

Recipe by: Barbara Tropp

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 07, 1999, converted by MM_Buster v2.0l.

Shrimp And Peppers

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
4 Garlic cloves; minced
1 ½ pound Shrimp; peeled and deveined
1 medium Onion;coarsely chopped
1 Red bell Pepper; cut intostrips
1 Green bell Pepper; cut intostrips
1 Yellow bell Pepper; cut intostrips
4 tablespoon Dry white wine
½ teaspoon Salt
¼ teaspoon Pepper
¼ cub Chopped fresh basil; (I use¼-½ cup)
2 teaspoon Thyme

Preparation:

Here is one that our family really enjoys. It came from a cookbook called Diet the French Way. I double the recipe (as posted). Each serving has 259 calories according to the book but no other info. was given.

Saute garlic in oil about 10 seconds. Add the shrimp and saute 3 minutes.
Remove the shrimp to a heated plate.

Add the onion and saute 2 minutes. Add the bell peppers and saute 1 minute.
Return the shrimp to the skillet, add the wine, salt, and pepper and saute for 3 minutes longer. Add the basil and thyme and saute for 1 minute.

Cooking times can vary according to your preference, whether you like the vegies crispy or a little limp. Don't overcook the shrimp.

Posted to EAT-LF Digest by Mary <billy@napanet.net> on Nov 10, 1998, converted by MM_Buster v2.0l.

Shrimp And Potato Salad

Servings: 8 servings

Ingredients:

2 pound Small red potatoes;quartered
2 teaspoon Salt; divided
½ teaspoon Freshly-ground black pepper
2 tablespoon Olive oil
1 pound Medium-size raw shrimp;peeled, deveined
2 Garlic cloves; finelychopped
½ cub Extra-virgin olive oil
3 Shallots; finely chopped
1 small Bunch Oregano; leaves only,finely chopped
3 tablespoon Capers
2 tablespoon Lemon juice

Preparation:

Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander. In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook. Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins. This recipe yields 8 to 10 servings as part of a tapas.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6251 broadcast 04-15-1997) 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

04-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Shrimp And Potatoes with Garlic And Saffron

Servings: 1 servings

Ingredients:

1 ½ pound Baby red potatoes; quartered
2 cub Dry white wine
⅜ teaspoon Saffron threads
1/3 cub Olive oil
12 large Garlic cloves; minced
3 pound Uncooked jumbo shrimp;(about 10 to 12 per
; pound), peeled,
; deveined
¼ teaspoon Hot pepper flakes
3 tablespoon Tomato paste
1 package Frozen baby peas; thawed(10-ounce)
2 teaspoon Dried marjoram; crumbled

Preparation:

Cook potatoes in large saucepan of boiling water until just tender. Drain.
Combine wine and saffron in small bowl.

Heat oil in heavy large skillet over medium-low-heat. Add garlic and saute until just beginning to color, about 3 minutes. Add shrimp and hot pepper flakes; increase heat to medium-high and stir to coat shrimp with oil. Add tomato paste and wine mixture. Bring to boil, stirring constantly. Cook until shrimp are just tender, about 5 minutes. Transfer shrimp to bowl, using slotted spoon. Add potatoes to skillet and boil until liquid thickens to sauce consistency, about 6 minutes. Return shrimp and any juices in bowl to skillet. Mix in peas and marjoram and heat through. Season with salt and pepper and serve.

Serves 6.

Bon Appetit July 1991

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Shrimp And Red Onion Quesadilla

Servings: 1 servings

Ingredients:

3 large Peeled deveined shrimp
2 teaspoon Olive oil
Coarse salt
Freshly-ground black pepper
2 Flour tortillas -; (10" dia)
¼ small Red onion; thinly sliced
½ cub Grated Monterey Jack cheese
4 Cherry tomatoes; halved
1 tablespoon Chopped flat-leaf parsley

Preparation:

Heat a grill to medium-hot and place grid 4 inches above the coals. Brush one side of tortilla with olive oil. Place tortilla oil-side down on a plate.

Place cleaned shrimp in a bowl and drizzle with 1 teaspoon of the olive oil. Season with salt and pepper. Place on the grill and cook until white but not overcooked, 2 to 3 minutes per side. Remove to a cutting board and cut into 1-inch pieces.

Sprinkle tortilla with cheese. Top with red onion, halved cherry tomatoes, shrimp pieces, and parsley. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil. When underside is brown, flip over and grill other side.

Cut quesadillas into wedges with scissors or a knife, and serve immediately.

Makes 1 ten-inch quesadilla.

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

Per serving: 109 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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Shrimp And Rice

Servings: 1 servings

Ingredients:

1 ½ pound Shrimp
1 ½ cub Cooked rice
1 medium Onion; chopped
1 Green pepper; chopped
1 can Tomatoes; cut up
1 teaspoon Minced garlic
½ teaspoon Pepper
1 teaspoon Hot red pepper
¼ teaspoon Thyme
1 tablespoon Flour
2 tablespoon Chicken broth

Preparation:

Steam shrimp, peel and set aside. In a nonstick saucepan, saut‚ onion, pepper and spices. Add chicken broth. Stir in flour. Add rice and tomatoes.
Mix gently.

Cover and simmer for 15 minutes. Add shrimp, cover and simmer 10 minutes more.

Makes 6 servings.

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Shrimp And Rice Salad

Servings: 1 servings

Ingredients:

½ cub Long-grain rice
3 tablespoon Olive oil
¾ pound Small shrimp; (about 35),shelled
; and deveined
1 ½ tablespoon Fresh lime juice
1 large Garlic clove; minced
¼ cub Minced fresh parsley leaves
¼ teaspoon Freshly grated lime zest

Preparation:

To a kettle of salted boiling water add rice, stirring, and boil 10 minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender.

In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute. Remove skillet from heat and stir in lime juice and garlic.

In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste.

Serves 2.

Gourmet April 1994

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Shrimp And Rice Soup (Chao Tom)

Servings: 6 servings

Ingredients:

2 Finely Chopped Shallots; (2Tablespoons)
1 tablespoon Fish Sauce
½ teaspoon Freshly Ground Black Pepper
¼ Teaspoon White Pepper
½ pound Medium Shrimp; Peeled,Deveined And CoarselyChopped
4 ½ cub Water
2 can Chicken Broth; (14 OunceCans) Reduced Sodium,Defatted
1 cub Long Grain Jasmine Rice;,Rinsed
3 large Cloves Garlic
2 Stalks Lemongrass; OuterLeaves Discarded, CoarselyChopped
1 teaspoon Vegetable Oil; PreferablyCanola
2 tablespoon Coarsely Chopped Dry-RoastedPeanuts; Unsalted
1 cub Loosely Packed CilantroLeaves
1 Bird Or Serrano Chiles; (1Or 2) Very Finely Chopped

Preparation:

In a small bowl, combine shallots, fish sauce and pepper; add shrimp and toss to coat. Cover with plastic wrap and set aside in the refrigerator.

Place water and broth in a large soup pot or Dutch oven, add rice and bring to a boil.

Meanwhile, using a mortar and pestle, food processor or blender, work 1 of the garlic cloves and the lemongrass together into a paste. Add to rice /broth mixture.

When broth reaches a boil, lower heat to medium and simmer, partially covered, for 15 minutes. Set aside.

Meanwhile, finely chop the remaining 2 cloves garlic. In a skillet or wok, heat oil over high heat. Add garlic and stir-fry until golden, about 10 seconds. Ad reserved shrimp pieces with marinade. Stir-fry until shrimp starts to change color, about 1 minute. Add to soup. Pour about ½ cup of the soup broth into the skillet or wok to deglaze the pan, then pour it back into soup. Continue simmering soup until shrimp is fully cooked, 1 to 2 minutes.

Ladle soup into bowls and sprinkle a few peanuts and cilantro leaves over each serving. Serve with side dishes of chiles, Vietnamese Dipping Sauce and the remaining peanuts and cilantro, so guests can adjust flavorings as they wish.

Makes about 8 cups

Nutritional info from Eating Well Mag.

225 calories per serving; 13 grams protein, 3 grams fat (0.5 gram saturated fat), 33 grams carbohydrate; 1,360 mg sodium; 61mg cholesterol; 1 gram fiber

NOTES : This quickly prepared soup has small pieces of shrimp floating in a lightly flavored broth, which is loaded with tender rice. A garnish of chopped roasted peanuts adds a pleasant change of texture and a nutty taste. The soup is traditionally served with a side dish of Vietnamese Dipping Sauce (Nuoc Cham) so guests can add extra flavoring as they wish.

Recipe by: Eating Well Mag. Jan/Feb 1997

Posted to EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on Oct 31, 1998, converted by MM_Buster v2.0l.

Shrimp And Scallop Casserole

Servings: 1 servings

Ingredients:

1 ½ cub Dry white wine
¼ cub Chopped onion
1/3 cub Chopped fresh parsley
1 tablespoon Butter
1 teaspoon Salt
1 ½ pound Large fresh shrimp; peeledand deveined
1 pound Bay scallops
3 tablespoon Butter
3 tablespoon Flour
1 cub Half and half
2/3 cub Seafood broth
½ cub Swiss cheese
1 tablespoon Lemon juice
¾ teaspoon Lemon pepper seasoning
1 cub Soft breadcrumbs
¼ cub Parmesan cheese
¼ cub Sliced almonds
2 tablespoon Melted butter

Preparation:

Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving 2/3 cup of cooking broth. Melt 3 Tbls butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half and half and reserved broth, stirring until thickened. Add cheese, lemon juice and lemon pepper. Stir until smooth. Stir in seafood. Spoon mixture into baking dish. At this point, it can be covered and chilled overnight. Bake at 350 degrees, covered, until hot, about 40 minutes if casserole is chilled. In the meantime, combine last four ingredients, mixing well.
Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve over rice.

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Shrimp And Scallop Salad with Orange Sections

Servings: 1 servings

Ingredients:

Salt
¼ cub White wine vinegar
1 pound Raw medium shrimp in theirshells
1 pound Bay scallops or sea scallopscut in half
5 medium Oranges
1 Head romaine lettuce
¼ cub Extra virgin olive oil
Fresh ground black pepper

Preparation:

In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don?t have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately.

Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.

Peel 4 oranges with a sharp paring knife, removing the peel and the pith.
Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside.

Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about ½-inch wide. Cut the remaining orange in half and squeeze out the juice.

Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.

Choose a shallow-- neither too deep nor too flat-- serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl.
Serve at once.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 905 Calories (kcal); 56g Total Fat; (51% calories from fat); 19g Protein; 99g Carbohydrate; 0mg Cholesterol; 64mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 4 ½ Fruit; 11 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW CL#9330

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Shrimp And Scallop Saute

Servings: 1 servings

Ingredients:

3 tablespoon Butter
3 tablespoon Olive oil
6 large Garlic cloves; minced
1 pound Mushrooms; sliced
2 tablespoon Tomato paste
¼ cub Dry white wine
¼ cub Fresh lemon juice
1 pound Medium shrimp; peeled,deveined
1 bunch Green onions; sliced
1 pound Bay scallops
1/3 cub Chopped fresh parsley

Preparation:

Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and saute 1 minute. Increase heat to high, add sliced mushrooms and saute until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute.
Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

Serves 6.

Bon Appetit November 1991

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Shrimp And Scallops Normandy

Servings: 1 servings

Ingredients:

3 ounce Shrimp
3 ounce Scallops
1 ounce Oil
Seasoning salt
4 ounce White wine
¼ cub Sliced mushrooms
2 tablespoon Diced yellow onion
¼ teaspoon Dried tarragon
2 Bay leaves
4 ounce Heavy cream
¼ cub Roux; (butter-flour mix)
2 tablespoon Parmesan cheese
2 tablespoon Scallions

Preparation:

Heat oil in skillet, add shrimp, scallops, onion and mushroom. Saute till ½ done. Add wine, seasoning salt, tarragon and bay leaves. Heat to boil, add heavy cream and bring to slow rolling boil again. Add roux to desired consistency. Garnish with Parmesan and scallions. Serve over a bed of rice.

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Shrimp And Spinach Dip

Servings: 3 Cups

Ingredients:

¾ cub Cream cheese, softened
½ cub Chopped fresh spinach
¼ cub Mayonnaise
¼ cub Sour cream
¼ cub Chopped fresh dill
¼ cub Chopped fresh parsley
3 Green onions, chopped
2 tablespoon Lemon juice
1 cl Garlic, minced
¼ teaspoon Pepper
1 pound Cooked shrimp

Preparation:

In blender or food processor, blend cream cheese, spinach, mayonnaise, sour cream, dill, parsley, onions, lemon juice, garlic and pepper.

Chop shrimp coarsely; add to blender and process until finely chopped but not pureed. Makes 3 cups, about 12 appetizers. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Entertaining Cookbook

Posted to MM-Recipes Digest V4 #15 by cjhartlin@email.msn.com on Jul 1, 1999

Shrimp And Spinach Noodle Soup

Servings: 1 servings

Ingredients:

8 cub Water
1 pound Pasta; (i.e., spaghetti,
; capellini,
; linguine, rice
; noodles)
3 package Wonton soup base
16 Shrimp; peeled and deveined
1 pound Spinach

Preparation:

Bring water to a boil with salt in a large pasta pot. Cook the pasta.

In a medium saucepan, bring 8 cups of water to a boil. Add the soup base, shrimp, and spinach. Let simmer for 3 minutes.

Divide the pasta among four bowls. Pour soup over the noodles.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 1886 Calories (kcal); 10g Total Fat; (4% calories from fat); 90g Protein; 356g Carbohydrate; 146mg Cholesterol; 589mg Sodium Food Exchanges: 22 ½ Grain(Starch); 2 ½ Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9368

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Shrimp And Spring Vegetable Risotto

Servings: 1 servings

Ingredients:

3 tablespoon Unsalted butter
3 tablespoon Fruity olive oil
½ cub Chopped scallion; (whitepart only)
2 Celery stalks; peeled andchopped
½ cub Chopped flat-leaf parsley;(packed)
2 cub Ambra rice
4 cub Fish Broth; Clam Broth,Chicken
; Broth or canned
; chicken broth
¾ pound Asparagus; trimmed, peeledand
; cut into 2-inch
; lengths
1 pound Medium shrimp; peeled,deveined
; and cut in half
; crosswise
¾ cub Shelled fresh peas or frozentiny peas; defrosted in a
; sieve under warm
; running water
1 teaspoon Kosher salt; up to 2
½ teaspoon Freshly ground black pepper
¼ cub Chopped scallion; (greenpart only)
½ cub Freshly grated Parmesancheese

Preparation:

Heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Ad scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.

Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Ad asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.

Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

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Recipe by: COOKING LIVE SHOW #CL9210

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Shrimp And Sweet Corn Ravioli

Servings: 1 servings

Ingredients:

SAUCE:
1 Onion; finely diced
4 Ears corn; kernels removed
; from cob and cobs
; reserved
1 tablespoon Olive oil
4 cub Water
Salt
Pepper
Cayenne pepper
2 tablespoon Unsalted butter; up to 3
1 Spice bag *

RAVIOLI:
2 teaspoon Chives
2 Ears fresh corn; kernelsremoved
; from cob
1 cub Cream
Salt
Pepper
½ pound Raw shrimp; shelled and
; deveined
28 Round wonton wrappers
2 Eggs
Water

Preparation:

In saute pan heat olive oil and cook onions until transparent. Add corn and cook until very tender, about 7 to 10 minutes. Set aside. Slice cobs. Place cob slices in a sauce pan and cover with water. Bring to a boil and add spice bag. Let simmer until you have 2 cups of liquid. Strain broth and discard cobs and spice bag. Add broth to onions and corn mixture. Let simmer for about 5 minutes and then place in a food processor. Process until smooth. Pass through a strainer and season with salt, pepper and cayenne to taste. Whisk in butter. Set aside and keep warm.

* Spice Bag: ½ bay leaf, 1 sprig of thyme, 10 white peppercorns, 5 parsley stems placed together in tied cheesecloth. Ravioli:

With a knife, roughly chop shrimp. In a food processor blend shrimp, corn and cream. Season with salt, pepper and chives. Lay out wanton wrappers and brush with an egg wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper. Fold over each wrapper and seal with a fork. Bring salted water to a boil and place ravioli in water. Poach for about 4 minutes. Serve ravioli with corn sauce.

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Recipe by: CHEF DU JOUR SHOW #DJ9118 - PATRICK CLARK

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Shrimp And Vegetable Potstickers

Servings: 1 servings

Ingredients:

1 package Wonton wrappers; preferablyround
½ pound Raw shrimp; peeled de-veined
; and roughly chopped
½ cub Chopped white onion
1 large Carrot finely chopped -about 1/3 cup
1 cub Chopped green cabbage
½ cub Shitake mushroom caps;thinly sliced and
; chopped
½ teaspoon Dry chili pepper flakes
3 tablespoon Vegetable oil
2 tablespoon Sesame oil
¼ cub Low sodium soy sauce
3 tablespoon Rice wine vinegar
3 tablespoon Sugar
Salt and pepper to taste

FOR THE SWEET MUSTARD DIP:
¼ cub Water
½ cub Honey
2 tablespoon Rice wine vinegar
1 tablespoon Low sodium soy sauce
¼ cub Hot mustard

Preparation:

In a large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry wile combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the potstickers by laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on the diagonal to form a packet. Trim the edges to eliminate the square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking.

To cook: Heat a non-stick skillet with 3 tablespoon vegetable oil. When the pan is hot add enough potstickers to cover the bottom but do not crowd them. Cook both sides until well-browned and crisp. Continue in this manner until all the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.

For the sweet mustard dip:

Combine the ingredients in a sauce pan over low heat. Cook for 3-4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.

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NOTES : This wonderful recipe comes to GMA courtesy of Chef Michael Lomonaco. Serves 8 as a pass-around hors d'oeuvre

Recipe by: Good Morning America

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Shrimp And Yam Loaf

Servings: 4 servings

Ingredients:

½ pound Shrimp
½ pound Yams
2 small Onions
1 ounce Mayonnaise
1 Clove garlic
2 teaspoon Tomato ketchup
½ teaspoon Mustard
1 tablespoon Vinegar
2 tablespoon Milk
½ Egg

Preparation:

Peel the yams and put to cook. Boil the shrimp in salty water for about 3 minutes, then drain. Fry the onions in half the margarine until lightly browned. Add the garlic, shrimp, ketchup, mustard and vinegar. Mix well and saute for about 3 minutes. Remove from the heat and set aside. Sieve the yams while hot and mix with a little mayonnaise and milk. Beat until light and fluffy. Arrange the yam and shrimp mixture in alternate layers in a greased pie dish, ending with yams. Brush with egg and milk and bake in a moderate oven for about 20 minutes.

Formatted and posted to Kitmailbox 9/98 by JoAnn Pellegrino

Recipe by: http://www3.nbnet.nb.ca/wmoses/recipes_cat.html

Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep 18, 1998, converted by MM_Buster v2.0l.

Shrimp Blt

Servings: 1 servings

Ingredients:

4 ounce Pizza foccacia - sliced inhalf
1 ounce Romaine lettuce
3 ⅜ ounce Tomato - 3 slices
1 ½ ounce Bacon - applesmoked; cooked
2 ⅜ ounce Shrimp
1 ounce Remoulade
1 ounce Beurre blanc
1 ½ ounce Mixed greens

CHINOIS DRESSING:
1 tablespoon Dry mustard
2 tablespoon Water
1 tablespoon Honey
¼ cub Rice wine vinegar
2 tablespoon Soy sauce
2 tablespoon Freshly grated ginger
1 teaspoon Minced garlic
1 cub Peanut oil
¼ cub Sesame oil

Preparation:

thoroughly. Slice the foccacia and quick fire it on the grill or oven.
Place the remoulade on the foccacia. Place the cooked bacon, then tomato, romaine and mixed greens on top. Place the cooked shrimp on the greens. Top with the warmed seasoned beurre blanc.Put the top of the foccacia on the sandwich. Cut the sandwich in half and plate with salad or French fries. To make beurre blanc, melt 2 tablespoons butter and add a splash of dry white wine to emulsify.

Dressing: In a small bowl combine the dry mustard and water. Place the mixture in a blender and add the honey, vinegar, soy sauce, ginger and garlic. Blend to combine. With the blender running, slowly add the peanut oil to create a creamy dressing. Lastly, add the sesame oil and blend briefly. Refrigerate to chill.

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Shrimp Bog

Servings: 1 servings

Ingredients:

1 ½ cub Uncooked rice
½ pound Sliced bacon; finely diced
2 Medium-size onions; finelychopped
2 ¼ cub Chicken stock
2 Medium-size; ripe tomatoes,
; peeled, finely
; chopped, and juices
; retained
2 teaspoon Fresh lemon juice
1 ½ teaspoon Worcestershire sauce
1 teaspoon Salt
¾ teaspoon Ground nutmeg
¼ teaspoon Freshly ground black pepper
¼ teaspoon Cayenne pepper
2 pound Medium-size shrimp; shelledand
; deveined
¼ cub Minced fresh parsley leaves

Preparation:

In a fine sieve, rinse the rice well under cold running water and drain. In a large, heavy pot, fry the bacon over moderate heat, drain on paper towels, and set aside. Pour off all but 3 tablespoons of the grease, add the onions to the pot, and cook for 3 minutes over moderate heat, stirring.
Add the rice and stir well. Add the stock, tomatoes with their juices, lemon juice, Worcestershire, salt, nutmeg, and black and cayenne peppers, bring to a low simmer, cover, and cook for 20 minutes. Stir in the crumbled bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more stock if the rice seems to be drying out. Stir the bog with a fork, taste for seasoning, and sprinkle the parsley on top.

Yield: 6 servings

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Recipe by: TASTE SHOW #TS1G24

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Shrimp Cakes

Servings: 2 servings

Ingredients:

½ pound Raw shrimp; peeled, deveined
1 Shallot; peeled, choppedfine
¼ cub Finely chopped red or greenbell pepper
¼ teaspoon Dried crushed tarragon
3 tablespoon Mayonnaise; divided
1 Egg white
¼ cub Bread crumbs
Salt
Freshly ground white pepper
1 tablespoon Butter
1 tablespoon Prepared cocktail sauce
1 tablespoon Capers
Lemon wedges

Preparation:

Mince shrimp by hand or in food processor fitted with steel blade. Place minced shrimp in small mixing bowl along with shallot, bell pepper, tarragon, 1 tablespoon mayonnaise, egg white, bread crumbs, and salt and pepper to taste. Mix well; form into 4 cakes. Melt butter in medium skillet. Fry cakes over medium heat until golden, about 5 minutes a side.
In a cup, stir together cocktail sauce, remaining 2 tablespoons mayonnaise and capers. Place 2 cakes on each plate. Serve sauce on top or on the side.
Garnish with lemon wedges. Serve immediately. Yields 2 servings.

Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Bev Bennett

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Shrimp Canapes

Servings: 1 servings

Ingredients:

6 slice Homemade-type white bread
3 tablespoon Unsalted butter; softened
12 Thin round slices of smalltomatoes
48 slice Ripe olives
12 Cooked small shrimp
¼ cub Mayonnaise
1 tablespoon Drained bottled horseradish
12 Dill sprigs

Preparation:

Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.

In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.

The canapes may be made 30 minutes in advance and kept covered and chilled.
Arrange the canapes on a platter.

Makes 12 canapes.

Gourmet June 1991

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Shrimp Ceviche

Servings: 1 servings

Ingredients:

4 cub Fish stock or clam juice
1 pound Peeled rock shrimp
(or 1 ¼ pounds smallshrimp; shell on)
Stemmed serrano chiles - (1or 2); seeded if desired,
; and finely chopped
1 small Red onion; finely diced
2 large Cilantro bunches; stemstrimmed,
; and roughly chopped
¼ cub Freshly squeezed lime juice
1 teaspoon Salt

Preparation:

In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving. This recipe yields ?
servings

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) 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

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Shrimp Ceviche

Servings: 50 Servings

Ingredients:

5 large Red onions, diced
5 Jalepenos, diced
5 large Tomatoes, peeled and diced
½ cub To 1 c cilantro, chopped
2/3 cub To 1 cup Lime juice
2 ½ pound Cooked salad shrimp or more

Preparation:

Mix everything but shrimp together. Refrigerate for 4 hours or overnight.
Add shrimp just before serving. Will keep for a week in the Frig.

Posted to MM-Recipes Digest by q591b4@ilos.net on Sep 26, 1998

Shrimp Ceviche

Servings: 1 servings

Ingredients:

1 pound Shrimp; small, raw - peeledand deveined
½ cub Lemon juice; fresh
½ cub White vinegar
1 teaspoon Salt
2 teaspoon Louisiana hot sauce
1 Green cayenne pepper; finelychopped
2 Lge tomatoes; peeled andchopped in ½" pieces
¼ cub Olive oil
1 medium Onion; chopped into ½"pieces
10 sprigs - fresh,chopped, (or parsley)

Preparation:

In a medium-sized bowl, stir together the lemon juice, vinegar, salt and hot sauce. Add the shrimp and let them marinate, covered in the refrigerator for 4 hours. Add the remaining ingredients, mix well, cover, and return to the refrigerator for another hour. Serve as a cocktail or on a bed of lettuce.

Yield: 20 appetizer servings or 6 to 8 salad servings.

From Justin Wilson's Homegrown Louisiana Cooking - ISBN 0-02-630125-3 Published in 1990 by Macmillan Publishing Company

Posted to bbq-digest by DWilson <maggie@ucla.edu> on Nov 11, 1999, converted by MM_Buster v2.0l.

Shrimp Cheese Roll

Servings: 28 Servings

Ingredients:

1 ½ cub Muenster Cheese (Shredded)
1 cub Cooked Shrimp
¼ cub Green Onion (Slice Thin)
2 Eggs
½ teaspoon Salt
⅛ teaspoon Pepper
1 package Cresent Rolls
1 tablespoon Butter (Melted)
1 Egg Yolk W/1 tb Water (Opt.)

Preparation:

In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400=F8F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in ½ inch slices. Makes 28.

Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 12, 98

Shrimp Chipotle with Black Chipotle Salsa

Servings: 6 servings

Ingredients:

6 Garlic cloves; unpeeled
1 small White onion; sliced ¼-inch
; thick
1 medium Ripe tomatoes
¾ teaspoon Black pepper; preferablyfreshly
; ground
⅛ teaspoon Cloves; preferably freshly
; ground
2 tablespoon Olive oil
2 tablespoon Black chipotle salsa; seerecipe or, up
; to 4
2 tablespoon Very finely chopped cannedchipotle; drained before
; chiles, chopping, up to 4
Salt; about ½ teaspoon
2 pound Medium-large shrimp

Preparation:

Roasting the flavorings.

1. 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 min. Cool and peel.

2. 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 min. per side.

3. Roast the tomatoes on an ungreased baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 min., flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.

The sauce.

1. 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.

2. In a very large (12-inch) skillet, heat the oil over medium high. When hot enough to make a drop 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 min. A tablespoon at a time, stir in the Black Chipotle Salsa (or chopped chipotles), tasting until the thick salsa suits your own penchant for spiciness. (I think these are best when they've reached the upper levels of heat.) Taste, season with salt and remove from the heat.

The shrimp.

1. Peel the shrimp, leaving the final joint and the tail intact. One at a time, devein the shrimp by laying them flat on you work surface and making a shallow incision down the back, exposing the (usually) dark intestinal track and scraping it out.

2. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 min., until the shrimp are just cooked through. (The sauce should nicely coat the shrimp, though it won't really pool around them.) Taste a shrimp, sprinkle on a little more salt if necessary, then pile up the crustaceans on a rustic platter and carry them to the table.

Copyright credit: 1996 by Rick Bayless and Deann Groen Bayless © 1996 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

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Shrimp Chowder

Servings: 4 servings

Ingredients:

SHRIMP STOCK:
1 tablespoon Olive oil
1 medium Leek; finely sliced
1 large Celery stalk; finely chopped
1 medium Carrot; finely chopped
½ cub Dry white wine
Shells from 1 pound ofshrimp
4 cub Water
2 Plum tomatoes; coarsleychopped
1 Bay leaf
5 Sprigs parsley
6 Black peppercorns

CHOWDER:
4 tablespoon Unsalted butter
1 medium Leek; finely sliced
1 large Celery stalk; finely diced
1 large Carrot; finely diced
4 tablespoon Flour
4 cub Shrimp stock
2 large Russet potatoes; peeled andcut into
; ½ inch cubes
1 Bay leaf
Salt and fresh groundpepper; to taste
1 pound Shrimp peeled; shellsreserved for
; stock and coarsley
; chopped
1 tablespoon Finely chopped freshtarragon
¼ cub Heavy cream; optional

Preparation:

How to Prepare the Stock:

Heat the olive oil in a stock pot over medium heat. Cook the leek, celery, and carrot until soft. Add the wine and reduce by ¾. Add the shrimp shells and cook for 1 minute then add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain through cheese cloth into a pot, reserve.

How to Prepare the Chowder:

Melt the butter over medium heat in a medium heavy bottomed sauce pan. Add the leeks, celery, and carrots and cook until just tender. Add the flour and continue cooking over low heat for 4-5 minutes (do not allow the flour mixture to color). Add the shrimp stock and bring to a simmer. Add the potato and bay leaf and season with salt and pepper. Cook the potatoes until they are almost tender, then add the shrimp and cook an additional 5 minutes. Add the tarragon and heavy cream, re-season if necessary. (If the soup is too thick, thin with a little water).

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

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Shrimp Cocktail with Pineapple

Servings: 12 Servings

Ingredients:

2 pound Shrimp (fresh or frozen),cooked, peeled & deveined
2 cub Pineapple cubes(fresh orcanned)
Fresh dill sprigs
2 Lemons, cut in wedges

COCKTAIL SAUCE:
¾ cub Chili sauce
1 tablespoon Lemon juice
1 tablespoon Prepared horseradish
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce

Preparation:

(COCKTAIL SAUCE) In small bowl, combine chili sauce, lemon juice, horseradish, Worcestershire sauce and hot pepper sauce; mix well. Cover and refrigerate for up to two weeks.

Just before serving, arrange shrimp and pineapple in cocktail glasses; garnish each with dill and lemon wedge. Spoon tablespoonful cocktail sauce over each, or pass cocktail sauce separately. Makes 12 servings Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999

Shrimp Courtboullion

Servings: 1 servings

Ingredients:

1 ½ pound Shrimp
1 tablespoon Plus 1 teaspoon Creoleseasoning
1/3 cub Vegetable oil
1/3 cub Flour
1 cub Chopped celery
1 cub Chopped onions
½ cub Chopped bell peppers
2 Mild green chiles or bananapeppers; sliced lengthwise
; in half and seeded
2 Bay leaves
1 tablespoon Minced garlic
2 cub Chopped peeled and seededtomatoes or 2
cups chopped cannedtomatoes
1 cub Water
1 ¾ cub Chicken broth
¾ teaspoon Salt
¼ teaspoon Cayenne pepper
¼ cub Chopped green onions
2 tablespoon Chopped parsley
Cooked rice

Preparation:

Season the shrimp with Creole seasoning. Set aside in the refrigerator.
Make a roux by combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chiles. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes and water. Season with Creole seasoning. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Add the shrimp and cook for about 10 minutes, or until the shrimp turn bright pink and the tails curl in. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Spoon he rice in the center and ladle the Courtbouillon over the rice. Garnish with parsley.

Yield: 4 main-course servings

Converted by MC_Buster.

Per serving: 1688 Calories (kcal); 87g Total Fat; (47% calories from fat); 154g Protein; 63g Carbohydrate; 1035mg Cholesterol; 4069mg Sodium Food Exchanges: 2 Grain(Starch); 20 Lean Meat; 4 ½ Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC60

Converted by MM_Buster v2.0n.

Shrimp Creole And Smoked Mozzarella Pizzas

Servings: 1 servings

Ingredients:

1 medium Onion; chopped
1 small Green bell pepper; chopped
1 Celery rib; chopped
1 large Garlic clove; minced
1 tablespoon Vegetable oil
1 can Whole peeled tomatoesincluding their; chopped(14- to
; juice, 16-ounce)
¼ teaspoon Dried thyme; crumbled
Cayenne to taste
1 pound Small shrimp; (about 48),shelled
; and deveined
Yellow cornmeal forsprinkling pan
¼ pound Smoked mozzarella cheese*;grated (about 1
; cup)

FOR THE DOUGH:
½ teaspoon Sugar
2/3 cub Warm water; (110F.-115F.)
A; (¼-ounce) package
; (2 ½ teaspoons)
; active dry yeast
2 ¼ cups unbleached flour;up to 2
½ teaspoon Salt
Olive oil for oiling bowl

Preparation:

*Available at specialty foods shops and some supermarkets

Make the dough: in a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 cups flour and salt and blend mixture until it forms a dough. Knead dough on a floured surface, incorporating as much of remaining ¼ cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
(Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 cups flour and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining ¼ cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)

Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap in a warm place 1 hour, or until doubled in bulk, and punch down. Dough is now ready to be formed into pizza.

Make the pizza:

In a medium heavy saucepan cook onion, bell pepper, celery, and garlic in oil, covered, over moderately low heat, stirring, until celery is softened, about 10 minutes. Add tomatoes and juice, thyme, and cayenne and simmer, uncovered, stirring, until mixture is very thick, about 20 minutes. Season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered.

Stir in shrimp and cook sauce, stirring, until shrimp are cooked through, the liquid they give off is evaporated, and the sauce is thickened.

Preheat oven to 500F.

Sprinkle cornmeal on an oiled 14-inch black steel pizza pan or black steel baking sheet. Roll out dough on a lightly floured surface into a 14-inch round and fit into pan. Sprinkle dough with half of mozzarella and top with shrimp Creole, spreading mixture evenly, and remaining cheese.

Bake pizza in lower third of an electric oven or on floor of a gas oven 10 minutes, or until crust is golden.

Makes one 14-inch pizza, serving 4 as an entree.

Gourmet December 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Cucumber Sambal

Servings: 1 servings

Ingredients:

10 medium Shrimp; cooked, peeled,deveined, coarsely chopped
1 medium Kirby cucumber; finelychopped
¼ cub Red onion; finely chopped
3 tablespoon Rice wine vinegar
2 tablespoon Fresh lime juice
1 tablespoon Fish sauce
1 tablespoon Sugar
2 teaspoon Fresh mint leaves; chopped
1 Jalapeno pepper; minced
1 teaspoon Ground coriander
¼ teaspoon Salt; or to taste
1 cub Cooked white rice
2 Green leaf lettuce leavestorn into; bite-size pieces
2 large Flour tortillas; burritosize

Preparation:

1. In a large bowl, combine the shrimp, cucumber, onion, vinegar, lime juice, fish sauce, sugar, mint leaves, jalapeno, coriander, and salt. Let sit for 5 minutes. Add the rice and lettuce. Toss to combine.

2. Heat the tortillas, one at a time, directly on a gas flame, on a grill, or in a hot skillet, turning frequently, until hot and pliable, 5 to 15 seconds each. Or heat, stacked, in the microwave. Lay each tortilla on top of 12-inch square of foil. Place half the sambal in a thick horizontal strip across the bottom third of each tortilla, making sure the ingredients don't quite touch the edges. Fold in the two sides and roll the wrap away from you, being careful not to wrap the foil into the spiral. Cut in half on the bias. Peel down the foil as you eat.

Makes 2 wraps.

This is a low-fat wrap. You can prepare the sambal up to 1 hour ahead and refrigerate, but assemble the wraps just before eating. Serve cold.

Recipe by: Wrap It Up - Amy Cotler

Posted to EAT-LF Digest by KSBAUM@aol.com on Apr 17, 1999, converted by MM_Buster v2.0l.

Shrimp Curry

Servings: 6 Servings

Ingredients:

2 pound Large raw shrimp, peeled anddeveined
2 teaspoon Cumin seeds
2 teaspoon Coriander seeds
2 teaspoon Mustard seeds
2 teaspoon Turmeric
2 teaspoon Whole black peppercorns
½ teaspoon Crushed hot red pepper (orto taste)
3 tablespoon Vegetable oil
1 cub Finely chopped onions
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped fresh gingerroot
2 cub Finely chopped peeled,seeded fresh tomatoes, oruse canned tomatoes,drained
1 cub Water
Salt to taste
¼ cub Fresh lime juice

Preparation:

Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized. (You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices) Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown. Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat. Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated. Add the shrimp and stir to combine them with the vegetable and spice mixture. Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink. DO NOT OVERCOOK. Remove the pan from the heat and add the lime juice. This dish is traditionally served with mango chutney and boiled rice.

Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998

Shrimp Curry

Servings: 2 servings

Ingredients:

1 teaspoon Black mustard seed
1 cub Finely-chopped onion
½ cub Chopped poblano pepper
1 teaspoon Ground turmeric
1 tablespoon Ground coriander
5 tablespoon Canola or neutral vegetableoil
1 cub Julienned carrots
1 cub Julienned green bell pepper
1 cub Sliced okra
1 cub Diced eggplant
1 cub Peeled; seeded, dicedtomatoes, (tomato concasse)
½ pound Shrimp; peeled and deveined
¼ cub Shredded unsweetened coconut
1 teaspoon Salt
2/3 cub Plain yogurt
2 tablespoon Butter; melted
=== GARNISH ===
2 tablespoon Chopped parsley
Curry Oil; see * Note

Preparation:

* Note: See the "Curry Paste" recipe which is included in this collection.

Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat.
Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with Curry Oil. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com

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

10-18-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp Curry with Coconut Milk

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
1 Onion - finely diced
1 tablespoon Curry powder
1 pound Large shrimp - peeled;deveined
1 teaspoon Sugar
1 teaspoon Fresh ginger - minced
4 tablespoon Butter
¼ cub Flour
1 cub Evaporated skim milk
1 cub Chicken stock
½ cub Light coconut milk
2 cub Snow peas
Chopped scallions forgarnish

Preparation:

curry powder. Saut‚ until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth.
Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp De Jonghe

Servings: 1 servings

Ingredients:

2 pound Jumbo shrimp; (about 18),shelled
; and deveined
1 ½ Sticks salted butter;softened (¾ cup)
1 cub Fine dry bread crumbs
1/3 cub Minced fresh parsley leaves
½ cub Dry Sherry
1 Garlic cloves; minced, up to5
1 teaspoon Salt
1 dash Cayenne
1 dash Paprika
Toast points; (optional)

Preparation:

1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.

2. Preheat oven to 375F. and butter a shallow casserole just large enough to hold shrimp in one layer.

3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.

4. Place shrimp in casserole and spoon bread-crumb mixture over them.

5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.

6. Serve shrimp on toast points, if desired.

Serves 4 to 6.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 1105 Calories (kcal); 16g Total Fat; (15% calories from fat); 185g Protein; 11g Carbohydrate; 1380mg Cholesterol; 3488mg Sodium Food Exchanges: 0 Grain(Starch); 26 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp Diablo

Servings: 1 servings

Ingredients:

1 pound Shrimp; peeled and
; deveined, with
; tails left on
1 can Chopped green chilies;drained (2.25
; ounces)
1 tablespoon Butter
1 medium Tomato; diced
1 medium Celery rib; diced
½ teaspoon Yellow mustard
1/3 cub Orange juice

Preparation:

Heat a large nonstick skillet over medium-heat, then sear the shrimp for 2 to 3 minutes, or until pink. Stir in the remaining ingredients, reduce the heat to low, and simmer for 5 to 6 minutes, or until heated through. Serve immediately.

NOTE: Try serving this over cooked pasta or rice. If you want, go ahead and substitute scallops or imitation crabmeat for the shrimp.

Converted by MC_Buster.

NOTES : 4 servings

Converted by MM_Buster v2.0l.

Shrimp Etouffee

Servings: 1 servings

Ingredients:

1 ½ Sticks butter; (6 ounces)
4 cub Chopped onions
2 cub Chopped bell peppers
2 teaspoon Chopped garlic
2 cub Chopped celery
2 pound Medium shrimp; peeled anddeveined
2 teaspoon Salt
½ teaspoon Cayenne
2 tablespoon Flour
2 cub Water
6 tablespoon Chopped parsley
½ cub Chopped green onions

Preparation:

1. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery and saute until soft and golden, about 10 minutes.
Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink.

2. Dissolve the flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for about 2 minutes more.

3. Serve right away

4 to 6 servings

Converted by MC_Buster.

NOTES : This mouth-watering Creole dish is the perfect catalyst for a fun exciting summer feast.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Shrimp Etouffee

Servings: 2 servings

Ingredients:

½ Stick Butter
1 cub Chopped onion
½ cub Chopped green bell pepper
½ cub Chopped celery
½ pound Large peeled shrimp
1 tablespoon Flour
1 tablespoon Chopped green onion
1 teaspoon Chopped parsley
1 teaspoon Bayou Blast; see * Note
Salt; to taste
Freshly-ground black pepper;to taste
Worcestershire sauce; totaste
Tabasco sauce; to taste
Steamed rice; for serving
=== GARNISH ===
Chopped green onion
Chopped parsley
Bayou Blast

Preparation:

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

In a medium saute pan melt butter over medium heat. Add onions, pepper and celery and saute until onions are translucent, about 3 minutes. Add shrimp and cook until they begin to turn pink. Meanwhile, in a small bowl whisk flour with ¼ cup water until it forms a smooth slurry. Pour flour mixture into saute pan, stirring it in thoroughly. Stir in green onion, parsley and Bayou Blast. Adjust seasoning to taste with salt, pepper, Worcestershire, Tabasco and extra Creole seasoning. To serve, spoon hot rice on warm dinner plates and surround with shrimp, sauce and vegetables. Sprinkle with green onions and parsley and dust edges of plate with Creole seasoning. This recipe yields 2 servings

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com

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

03-21-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp Filled Spring Rolls

Servings: 48 servings

Ingredients:

½ pound Raw shrimp; peeled,de-veined,
And roughly chopped
½ cub Bok choy; chopped
½ teaspoon Dried chili pepper flakes
2 tablespoon Vegetable oil
2 tablespoon Sesame oil
2 tablespoon Low sodium soy sauce
3 tablespoon Rice wine vinegar
2 tablespoon Sugar
3 tablespoon Cornstarch
½ teaspoon Salt
½ teaspoon Freshly-ground black pepper
1 package Egg roll wrappers -; (1 lb)
½ cub Water
½ cub Peanut oil; for frying
=== DIPPING SAUCE ===
¼ cub Warm honey
2 tablespoon Soy sauce

Preparation:

Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the shrimp mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. This recipe yields 48 to 60 miniature spring rolls.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B32 broadcast 12-08-1997) 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

04-12-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

Shrimp Filled Zucchini Blossoms

Servings: 4 servings

Ingredients:

12 Zucchini blossoms
½ pound Small raw shrimp; peeled,deveined,
And diced
2 tablespoon Chopped shallots
1 tablespoon Fresh tarragon
¼ cub Cream
½ cub French bread cubes; allcrust removed
½ teaspoon Salt
¼ teaspoon Freshly-ground white pepper
¼ cub Olive oil
½ cub Flour
½ cub Water

Preparation:

Rinse the blossoms under cold running water gently and dry on paper towels.
Combine the chopped raw shrimp with the shallots and tarragon. In a separate bowl combine the cream with the French bread and the salt and pepper and, using the back of a spoon or your fingers, mix until pasty. Mix this bread paste with the shrimp and combine well. Split the flowers open using a paring knife, insert a teaspoon of the shrimp paste inside, and fold the flower closed. Heat the oil over medium heat in a large saute pan.
Mix the flour and water together with a fork and add more flour if the batter is looser than heavy cream. Dip each flower into the batter and then fry in the hot oil until crisp and golden. Serve immediately. This recipe yields 4 small appetizers.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A42 broadcast 04-27-1997) 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

05-01-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

Shrimp Fried Rice

Servings: 2 servings

Ingredients:

1 tablespoon Oil
1 teaspoon Chopped garlic
1 teaspoon Chopped ginger
½ Red bell pepper; chopped
10 Raw shrimp; cut up
Sesame oil; optional
Leftover steamed rice
1/3 cub Low sodium soy sauce
3 large Green onions; sliced
1 small Chinese cabbage head;shredded

Preparation:

Heat a stir-fry pan and coat it with oil. Add chopped garlic and ginger to the pan, stir-fry for about 30 seconds on high heat, add red pepper and shrimp and stir-fry until shrimp turn pink, about three minutes. If you have sesame oil on hand, sprinkle a bit on the shrimp before cooking, then add the rice and sprinkle with low-sodium soy sauce. Stir-fry it all until hot, then add the green onions and cabbage and stir-fry until the cabbage is wilted, about one minute. Yields 2 servings.

Recipe Source: Los Angeles Times - 03-24-1999 Recipe from Times reader Jackie Bittner, Valencia, CA

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

Converted by MM_Buster v2.0l.

Shrimp Fried Rice

Servings: 4 servings

Ingredients:

4 tablespoon Peanut oil
½ pound Medium shrimp; shelled,deveined
2 Eggs; beaten with
1 teaspoon Sesame oil
1 bunch Green onions; finely chopped
2 teaspoon Minced garlic
1 teaspoon Minced ginger
1 small Red bell pepper; finelydiced
3 cub Cold cooked white rice;broken in separate
Grains
½ cub Frozen organic peas; thawed
¼ pound Barbecued pork; cut into½" cubes
Salt; to taste

Preparation:

Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean. Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir-fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter 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-1B12 broadcast 01-26-1998) 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

04-10-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Shrimp Fried Rice

Servings: 2 servings

Ingredients:

2 tablespoon Low-Sodium Soy Sauce
⅛ teaspoon Ground Ginger
⅛ teaspoon Ground Red Pepper
1 tablespoon Vegetable Oil; Divided
¾ pound Medium Shrimp; Peeled
1 cub Frozen Green Peas; Thawed
1/3 cub Sliced Green Onions
8 ounce Waterchestnuts; Canned,Drained
1 cub Chilled Cooked Long-GrainRice
2 tablespoon Sliced Almonds; Toasted
1 tablespoon Chopped Fresh Parsley

Preparation:

Combine first 3 ingredients; stir well. Set soy sauce mixture aside. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp, and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet; set aside. Heat 1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Aug 02, 1999, converted by MM_Buster v2.0l.

Shrimp Fried Rice with Sun Dried Tomatoes

Servings: 1 servings

Ingredients:

5 cub Cooked Rice
3 large Eggs; beaten with a pinch
; of white pepper and
; salt
1 teaspoon Peanut oil

SAUCE:
1 ½ teaspoon Oyster sauce
1 tablespoon Chicken Stock
2 teaspoon Soy sauce
1 teaspoon White wine
¾ teaspoon Sugar
1 pinch White pepper
½ teaspoon Sesame oil

TO COMPLETE DISH:
1 ½ teaspoon Minced ginger
2 cub Broccoli stems; peeled, cutinto
; l/4inch dice
¼ pound Medium shrimp; shelled,deveined,
; and cut into ½
; inch pieces
¼ cub Sundried tomatoes; washed inwarm
; water, cut ½ by
; ¼inch pieces
½ cub Scallions; finely sliced
3 tablespoon Minced fresh coriander;(cilantro)

Preparation:

Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs in 1 teaspoon of peanut oil over medium heat until cooked; then cut into small pieces and reserve. Combine sauce ingredients and reserve. Heat wok over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger, stir briefly.
Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes until the rice mixture is very hot. Stir the sauce, pour over rice, and mix thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine thoroughly. Add the scallions and coriander and mix well. Turn off heat, transfer to a heated dish, and serve.

Yield: 6 servings

Converted by MC_Buster.

NOTES : Recipe Courtesy of Eileen Yin Fei Lo, Author of The Chinese Way

Recipe by: IN FOOD TODAY SHOW # INL168

Converted by MM_Buster v2.0l.

Shrimp Fritters

Servings: 24 servings

Ingredients:

2 tablespoon Vegetable oil
½ cub Chopped onions
Bayou Blast; see * Note
1 pound Large shrimp; peeled,deveined,
And cut into ½" pieces
1 tablespoon Chopped garlic
3 Eggs; beaten
1 ½ cub Milk
2 teaspoon Baking powder
Salt; to taste
Cayenne pepper; to taste
3 ¼ cub Flour
1 tablespoon Chopped parsley
Solid vegetable shortening;for deep-frying
Herb Mayonnaise; see * Note

Preparation:

* Note; See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb Mayonnaise And Herb Nage" recipes which are included in this collection.

Heat the oil in a skillet over medium-high heat. Add the onions. Season with Bayou Blast. Saute for about 3 minutes, or until slightly wilted.
Season the shrimp with the Creole seasoning. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Stir in the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and ¼ teaspoon of cayenne. Add the flour, ¼ cup at a time, beating and incorporating until all is used and the batter is smooth.
Stir in the parsley. Add the shrimp mixture to the batter and fold to mix.
Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Bayou Blast. To serve, spoon a pool of the mayonnaise in the center of each plate. Arrange the fritters around the sauce. Pile the herb salad in the center of the sauce. Serve warm. This recipe yields about 2 dozen fritters.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) 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

07-27-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp Gazpacho

Servings: 1 servings

Ingredients:

2 Garlic cloves; chopped
2 tablespoon Olive oil
2 tablespoon Red wine vinegar
2 tablespoon Fresh lemon juice
½ pound Cooked large shrimp; peeled,deveined
¾ pound Large plum tomatoes; (about6), seeded,
; chopped
1 Green bell pepper; chopped
1 Red bell pepper; chopped
½ large Cucumber; peeled, seeded,
; chopped
1 bunch Green onions; chopped
½ bunch Fresh cilantro leaves;chopped
1 large Jalapeno chili; minced
4 ½ cub Tomato juice; chilled
Lemon wedges

Preparation:

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.

Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.

Serves 6.

Bon Appetit April 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Greek Style

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
1 teaspoon Garlic; finely chopped
2 cub Tomatoes; peeled and seeded
½ can White wine; dry
Salt and pepper
¼ cub Basil; fresh, chopped
1 teaspoon Oregano; dried
1 ½ pound Shrimp; fresh, devained
⅛ teaspoon Red pepper flakes
½ pound Feta cheese; crumbled

Preparation:

Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly, stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt, and pepper. Add the basil and oregano. Cook over moderate heat about 10 minutes. Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp. Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook. Sprinkle with red pepper flakes. Preheat oven to 400F. Spoon the shrimp and any pan juices into a small baking dish.
Sprinkle the shrimp with the crumbled feta cheese and spoon the tomato sauce over.

Per serving: 425 Calories (kcal); 22g Total Fat; (47% calories from fat); 44g Protein; 11g Carbohydrate; 309mg Cholesterol; 895mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: 60 Minute Gorumet

Converted by MM_Buster v2.0n.

Shrimp in Coconut Milk

Servings: 4 servings

Ingredients:

1 ½ pound Large shrimp; peeled anddeveined,
; shells reserved
3 Sprigs Fresh thyme; (3 to 4)
2 Bay leaves
2 tablespoon Black peppercorns
¼ cub Vegetable oil
1 large Onion; finely chopped
3 Scallions; finely chopped
1 teaspoon Coarse salt
½ teaspoon Freshly-ground black pepper
3 Garlic cloves; crushed
3 medium Tomatoes; peeled, seeded
; and chopped
2 teaspoon Aji
1 ½ cub Coconut milk
Juice of 6 limes
1 ½ cub Peas; fresh or frozen
Hot cooked white rice; forserving

Preparation:

Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells. Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice. 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-6355 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com

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

02-04-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.

Shrimp in Lobster Sauce

Servings: 6 servings

Ingredients:

48 large size; unshell
¼ cub Oil; for stir fry

LOBSTER SAUCE:
2 tablespoon Black beans; fermented
3 cub Garlic; minced
6 Green onons; chopped
3 large Egg; beaten
3 tablespoon Water
1 ½ pound Pork; ground or beef
1 ½ cub Chicken stock
1 ½ tablespoon Soy sauce; thin
1 tablespoon Sugar
Cornstarch paste; do not u

Preparation:

Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut through the back about ¾ of the way. Do not cut all the way through, remove black vein. set aside. Heat wok till smoking, add oil, put all shrimp in at once, stir fry, keeping them in motion continuously so they cook evenly. When they begin to curl, remove and set aside. Soak black beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir till aroma is strong, add meat in small pieces, stir fry until cooked, about 4 minutes. Add broth, soy and sugar, stirring until it comes to a boil. Thicken mixture with cornstarch paste, a little at a time, do not let it get too thick, should be like a cream sauce. Slowly stir in beaten eggs.
Cook one minute, then add shrimp. Mix well and serve. *note* Fermented black beans have a flavor that is very unique. Do not substitute with any other black bean mixture as it will change the taste quite a bit. If you do, lotsa luck.... FBB are small, black, dry and very salty. Oriental groceries, and sometimes supermarkets.. KEEP ON STIR FRYIN, MARTY FROM:
MARTY FEINS (BGNJ11A)

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

Shrimp in Mustard-Seed And Green-Chile Sauce

Servings: 4 servings

Ingredients:

1 pound Medium shrimp; peeled andand deveined
½ cub Coarse salt

SAUCE:
¼ teaspoon Coarse salt
1 ½ teaspoon Brown mustard seeds; maysubstitute yellow seed
1 tablespoon Finely chopped onion
1 Long hot green chile OR 1/3jalapeno pepper; finelychopped
¼ teaspoon Ground turmeric
¼ teaspoon Cayenne pepper
3 tablespoon Extra-virgin olive oil
Spiced basmati rice; seerecipe

Preparation:

1. Place shrimp in a large bowl. Gently rub the shrimp with ½ cup coarse salt. Wash the shrimp under cold running water, and place in a colander.
Drain well.

2. Using a spice grinder, coarsely grind the mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add the onion, chile, turmeric, remaining ¼ teaspoon coarse salt, cayenne pepper, and oil. Add the shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.

3. Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes one-third of the way up the sides of bowl.
Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.

4. Divide the rice and shrimp among four plates, and serve.

*Recipe adapted from Madhur Jaffrey's Indian Cooking 1983. Barrons. Martha Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey.

Notes: Chef and cookbook author Madhur Jaffrey demonstrates a simple yet stunning Bengali dish known as chingri bhapey. The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet and pungent sauce as it steams. Martha says the finished dish is the best shrimp she has ever tasted. Madhur rubs the shrimp with coarse salt before she washes it to bring out the freshest flavor possible.

Recipe by: Stewart and Jaffrey

Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 24, 1998, converted by MM_Buster v2.0l.

Shrimp Jambalaya

Servings: 2 servings

Ingredients:

1 teaspoon Olive Oil
2 ounce Turkey Kielbasa; Halved AndSliced
½ cub Minced Onion
½ cub Diced Green Bell Pepper
½ cub Long-Grain Rice; Uncooked
⅛ teaspoon Salt
⅛ teaspoon Dried Thyme
⅛ teaspoon Black Pepper
⅛ teaspoon Ground Red Pepper
1 cub Water
10 ½ ounce Low-Salt Chicken Broth
14 ½ ounce Diced Tomatoes
½ pound Shrimp; Peeled
⅛ teaspoon Hot Sauce
1 tablespoon Chopped Fresh Parsley

Preparation:

Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; sauté 5 minutes or until vegetables are tender. Add rice; sauté 5 2 minutes. Add salt, thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil. cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

Recipe by: cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 19, 1999, converted by MM_Buster v2.0l.

Shrimp Kebabs with Jalapeno Lime Marinade

Servings: 1 servings

Ingredients:

1 cub Orange juice concentrate -thawed
½ cub Lime juice
½ cub Honey
¼ cub Olive oil
6 Minced garlic cloves
4 Minced jalapenos
4 teaspoon Ground cumin
2 teaspoon Lime zest
½ teaspoon Salt
1 ½ pound Shrimp - peeled; de-veined
2 Red bell peppers - cut into1" pieces
4 Limes - wedged
Wooden skewers - soaked inwater

Preparation:

lime juice, honey, oil, garlic, jalapenos, cumin, lime zest, and salt. Add the shrimp to the marinade and marinate for 30 minutes in the refrigerator.
Drain the shrimp, saving the marinade. Thread the shrimp, red bell pepper, and lime wedges onto the pre-soaked wooden skewers. Grill the skewers on a barbecue, or place them under the broiler to cook. Baste the skewers with the reserved marinade. You can substitute the shrimp with diced chicken.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Marinara

Servings: 4 servings

Ingredients:

1 pound Large shrimp -; (16 to 20)
1 tablespoon Finely-minced garlic
3 tablespoon Olive oil
½ teaspoon Salt
4 cub Marinara Sauce; see * Note
2 tablespoon Chicken stock
Crushed red pepper;(optional)
Salt; to taste
Freshly-ground black pepper;to taste
Finely-chopped parsley; forgarnish

Preparation:

* Note: See the "Marinara Sauce" recipe which is included in this collection.

Peel, devein and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour. Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add Marinara Sauce and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley. This recipe yields 4 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4588 broadcast 04-17-1998) 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

04-21-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Shrimp My Way

Servings: 4 servings

Ingredients:

¼ cub Extra-virgin olive oil
3 large Garlic cloves - (to 4); cutthin slivers
2 teaspoon Ground cumin
2 teaspoon Spicy paprika
16 large Shrimp; peeled
Salt; to taste
Cayenne pepper; to taste
¼ cub Minced parsley leaves
1 tablespoon Freshly-squeezed lemon juiceor
Sherry vinegar; to taste

Preparation:

Combine the oil and garlic in a skillet no larger than 10 inches across.
Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in cumin and paprika. Add the shrimp, and raise the heat to high. Cook, stirring occasionally and sprinkling with salt and cayenne, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the parsley and the lemon juice. Taste and adjust seasoning. Serve garnished with the remaining parsley. Serves 4.

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

Per serving: 149 Calories (kcal); 14g Total Fat; (84% calories from fat); 5g Protein; 1g Carbohydrate; 36mg Cholesterol; 37mg Sodium Food Exchanges:
0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Mark Bittman

Converted by MM_Buster v2.0n.

Shrimp on a Stick

Servings: 1 servings

Ingredients:

2 cub Canola oil
12 Shrimp; peeled and deveined
; (16 to 20 count)
2 tablespoon Jamaican jerk paste
8 ounce Cold water
¾ ounce Baking powder
10 ounce Flour
1 ounce Lemon oil

Preparation:

In a large pot heat canola oil to 350 degrees.

Slice shrimp ¾ of the way through the back and fill with jerk paste.

Mix the water, baking powder, and ¾ of the flour to create batter.

Dip the shrimp in the remaining flour and then into the batter.

Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.

Converted by MC_Buster.

Per serving: 4974 Calories (kcal); 440g Total Fat; (78% calories from fat); 44g Protein; 222g Carbohydrate; 109mg Cholesterol; 2373mg Sodium Food Exchanges: 14 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0016

Converted by MM_Buster v2.0n.

Shrimp on Rye Canapes

Servings: 40 Appetizers

Ingredients:

2 cans brokenshrimp, drained, rinsed,finely chopped
½ cub Mayonnaise or salad dressing
1/3 cub Finely chopped onion
¼ cub Finely chopped celery
1 tablespoon Chopped fresh parsley
2 teaspoon Lemon juice
¼ teaspoon Salt
1 (16 oz.) loaf sliced snackrye bread
Fresh dill weed or drieddill weed, if desired

Preparation:

In small bowl, combine shrimp, mayonnaise, onion, celery, parsley, lemon juice and salt; mix well. Spread on rye bread slices. Garnish with fresh dill weed. Cover; refrigerate until serving time. Yield: About 40 appetizers. Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Pillsbury Party Book.

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

Shrimp on Skewers in Peanut Sauce

Servings: 1 servings

Ingredients:

2 tablespoon Green onion
1 small Clove garlic; minced
2 teaspoon Cooking oil
¾ cub Chicken broth
3 tablespoon Peanut butter
1 tablespoon Soy sauce
½ teaspoon Finely shredded lemon peel
1 tablespoon Lemon juice
1 teaspoon Chili powder
½ teaspoon Brown sugar
¼ teaspoon Ground ginger
1 pound Large uncooked shrimp; (20to 21)

Preparation:

Cook onion and garlic in hot oil until tender but not brown. Stir in broth, peanut butter, soy, lemon peel, lemon juice, chili powder, brown sugar and ginger. Simmer, uncovered, about 10 minutes, stirring frequently. Remove from heat; cool. Peel the shrimp, leaving tail attached. Devein.

Thread shrimp onto 4 bamboo skewers. Marinate shrimp in peanut mixture for 1 hour at room temperature. Grill over hot coals, 8 to 10 minutes or until done, turning once. Makes 4 servings.

Per serving: 433 Calories (kcal); 35g Total Fat; (69% calories from fat); 18g Protein; 18g Carbohydrate; 0mg Cholesterol; 1856mg Sodium Food Exchanges: ½ Grain(Starch); 2 Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp on the "Barbie"

Servings: 1 servings

Ingredients:

1 pound Large shrimp; peeled and
; deveined, with
; tails left on
1 cub Bloody Mary mix
4 Wooden or metal skewers

Preparation:

In a large resealable plastic storage bag, combine the shrimp and Bloody Mary mix. Seal and marinade in the refrigerator for at least 2 hours. If using wooden skewers, soak them in water for 15 to 20 minutes. Preheat the grill to medium-high heat. Thread the shrimp onto the skewers and grill for 3 to 4 minutes per side, or until the shrimp turn pink.

NOTE: For an even easier way to prepare this, forget about the skewers and place the shrimp directly on a fish grill rack or in a hinged grill basket.

Converted by MC_Buster.

NOTES : 4 servings

Converted by MM_Buster v2.0l.

Shrimp or Langoustines in Chipotle Sauce

Servings: 4 servings

Ingredients:

- [Camarones O LangostinosEnchipotlados]-
2 Seeded ancho chiles
2 Guajillo chiles
5 Dry chipotle chiles
(or 3 canned chipotles enadobo)
2 pound Tomatoes
5 Garlic cloves; peeled
1 teaspoon Salt -; (to 2 tspns)
¼ cub Olive oil
2 pound Jumbo shrimp -; (heads on)
(or fresh langoustines)

Preparation:

Seed ancho, guajillo and chipotle chiles and remove veins. Cover ancho, guajillo and, if using, dry chipotle chiles in bowl with boiling water and let stand 30 minutes. Drain well. Roast tomatoes on griddle over medium-high heat, turning frequently, until blackened all over, 10 to 15 minutes. Remove to bowl as they are done. When cool enough to handle, peel away charred skin, letting juices drip back into bowl. Place roasted tomatoes in blender with drained chiles, (add canned chipotles, if using) and garlic. Process to smooth puree; taste for seasoning and add salt to taste. Heat oil to rippling over high heat in large skillet. Add shrimp and cook 1 minute on each side. Pour sauce over shrimp and cook 5 minutes more.
Serve immediately. Yields 4 servings.

Each serving: 349 calories; 897 mg sodium; 221 mg cholesterol; 18 grams fat; 17 grams carbohydrates; 33 grams protein; 3.36 grams fiber

Recipe Source: Los Angeles Times - 10-21-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.

Shrimp Oreganate

Servings: 6 servings

Ingredients:

2 pound Large shrimp; peeled,deveined,
Butterflied; tails left on,patted dry
1 cub All-purpose flour
1 cub Vegetable oil
2 cub Dry white wine
1 cub Chicken broth
Juice of 1 lemon
2 teaspoon Minced garlic
2 teaspoon Chopped fresh oregano
(or 1 tspn dried oregano)
Salt; to taste
Freshly-ground black pepper;to taste
½ cub Freshly-grated PecorinoRomano cheese
8 tablespoon Unsalted butter -; (approx)
1 cub Bread crumbs

Preparation:

Preheat oven to 400 degrees. Dredge shrimp in flour, patting them to make sure all sides are well coated. Heat oil in a large saute pan over high heat. When oil is very hot but not smoking, add shrimp and saute for 3 minutes or until shrimp have just begun to brown. Do not crowd pan; prepare shrimp in batches, if necessary. Remove shrimp from pan and drain off all excess oil. Return pan to medium-high heat. Add shrimp, wine, broth, lemon juice, garlic, oregano, and salt and pepper. Bring to a boil and cook for 1 minute. Using a slotted spoon, remove shrimp from pan and place on a cookie sheet with sides. Pour sauce over the top of the shrimp. Sprinkle cheese over each shrimp. Place ½ teaspoon butter on each shrimp, then generously coat the tops with bread crumbs. Bake for 3 minutes. Transfer shrimp to broiler for 1 minute or until tops are brown. Serve. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Frank Pelligrino, "Rao's Cookbook" From the TV FOOD NETWORK - (Show # CL-9141 broadcast 06-02-1998) 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

12-05-1998

Recipe by: Frank Pelligrino

Converted by MM_Buster v2.0l.

Shrimp Pad Thai

Servings: 1 servings

Ingredients:

3 tablespoon Peanut oil
2 Minced garlic cloves
2 Seeded and minced red chili
½ pound Peeled and de-veined shrimp
3 Chopped scallions
1 cub Bean sprouts
2 Beaten eggs
2 tablespoon Tamarind sauce
2 tablespoon Thai fish sauce
1 tablespoon Sugar
½ pound Softened rice noodles
2 tablespoon Chopped peanuts
2 tablespoon Chopped cilantro
Lime wedges

Preparation:

wok, heat the peanut oil until hot. Add the garlic, chili, shrimp, scallions, and bean sprouts. Toss well while cooking for 2 minutes. Move mixture to the sides and add the beaten eggs. Quickly scramble and toss with the mixture. Add the Tamarind sauce, fish sauce, and sugar. Mix well.
Add the rice noodles, peanuts, and cilantro to the wok and toss to combine.
Serve with lime wedges.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Pasta Alfredo

Servings: 3 Servings

Ingredients:

1 pound Pkg frozen pasta alfredo w/ vegetables
6 ounce Shrimp; shell, devein, cook
4 ½ ounce Jar whole mushrooms, drained
Grated Parmesan Cheese

Preparation:

1. Prepare frozen alfredo pasta and vegetables as directed on package, cooking until vegetables are crisp-tender.

2. Stir in shrimp and mushrooms; cook and stir 2 to 3 minutes or until thoroughly heated. Serve with grated Parmesan cheese.

Nutrition Information Per Serving: 260 Calories, 8 g Fat, 710 mg Sodium

Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 16, 1998

Shrimp Pasta Salad

Servings: 1 servings

Ingredients:

8 ounce Small cooked shrimp
4 ounce Small pasta shells; freshlycooked
½ cub Chopped seeded peeledcucumber
½ cub Chopped seeded tomato
¼ cub Chopped black olives
¼ cub Chopped red onion
¼ cub Chopped fresh dill or 1tablespoon dried
; dillweed
2/3 cub Regular or reduced-caloriesmayonnaise
1 tablespoon White wine vinegar

Preparation:

Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl. Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.

Serves 2.

Bon Appetit January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Pie

Servings: 1 servings

Ingredients:

½ Stick butter; (4tablespoons)
1 cub Chopped onions
½ cub Chopped bell peppers
Salt; (to taste)
Cayenne; (to taste)
¼ cub Chopped; seeded, and peeled
; tomatoes or ½ cup
; chopped canned
; tomatoes
1 pound Medium shrimp peeled andde-veined
2 tablespoon Chopped parsley
2 tablespoon Flour
1 cub Water
½ cub Recipe Basic Savory PieCrust
¼ cub Parmigrano grated cheese

BASIC SAVORY PIE CRUST:
3 And ¼ cups flour
1 teaspoon Salt
1 And 1/3 cups cold lard orsolid vegetable
; shortening
4 tablespoon Ice water; (4 to 5)

Preparation:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally. Add the shrimp and parsley. Cook, stirring occasionally for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes.

3. Place the crust in the bottom of a 9-inch pie pan and crimp the edges.
Pour the shrimp mixture into the pie crust. Sprinkle cheese on top. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes.

4. Cut into wedges to serve.

Basic Savory Pie Crust:

1. Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

2. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and ⅛ inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

3. Fill and proceed as directed in the recipe.

Converted by MC_Buster.

NOTES : From Emeril Lagasse

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Shrimp Po'Boy

Servings: 1 servings

Ingredients:

Mayonnaise
White flour
Lettuce
Tomato
Joe's stuff seasoning;(paprika,
; red/black/white
; pepper, thyme and
; salt)
12 Shrimps
1 large French baguette; (Po Boy)

Preparation:

Shell the shrimp. Take a bowl and fill with flour and add Joe's seasoning to taste, mix in the shrimp so each one is lightly covered in the dry mixture. Take either a deep fat fryer or a pan with 2 inches of vegetable oil and bring to a medium high heat. Place the shrimp in the oil and fry for a minute, drain on paper tissue.

Slice the bread in half and spread mayonnaise on one side, garnish with lettuce and tomato and sprinkle on Joe's suff seasoning to taste. Place all the shrimp on the bread, fold together and slice in half.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Primavera

Servings: 4 servings

Ingredients:

4 teaspoon Vegetable oil
1 ½ cub Broccoli
½ cub Carrots; sliced
1 cub Mushrooms; sliced
2 Cloves garlic
1 cub Chicken broth; low-sodium
1 tablespoon Cornstarch
15 ounce Shrimp; raw
2 cub Pasta; bow-tie
2 tablespoon Parmesan cheese
2 tablespoon Parsley; chopped
¼ teaspoon Red pepper flakes;
Crushed

Preparation:

In skillet, heat oil. Add broccoli and carrots and cook about 2 minutes, until tender crisp. Add mushrooms and garlic and cook one minute longer.

Whisk in broth and cornstarch to the skillet mixture. Add shrimp and cook until shrimp start to turn pink, about three minutes. Stir in remaining ingredients and toss.

Per serving: 398 Calories (kcal); 8g Total Fat; (19% calories from fat); 32g Protein; 47g Carbohydrate; 164mg Cholesterol; 413mg Sodium Food Exchanges: 2 ½ Grain(Starch); 3 ½ Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp Primavera

Servings: 6 Servings

Ingredients:

3 Tomatoes, peeled and chopped
½ cub Water
¼ cub Onion, chopped
2 tablespoon Snipped fresh basilor dried basil, crushed
Pepper
1 pound Fresh or frozen shrimpcooked, shelled, deveined
1/3 cub Grated parmesan cheese
1 cub Mushrooms, sliced
1/3 cub Tomato paste
¼ cub Snipped parsley
1 teaspoon Sugar
¼ teaspoon Salt
1 Garlic clove, minced
1 pound Fresh asparagus
12 ounce Hot cooked fettuccine

Preparation:

In medium saucepan, combine tomatoes, mushrooms, water, tomato paste, onion, parsley, basil, sugar, salt, pepper, and garlic. Boil gently, uncovered about 20 minutes, stirring occasionally. Add the shrimp, heat through.

Meanwhile, cook the asparagus, covered, in a small amount of boiling water about 3 minutes, drain. Arrange fettuccine, shrimp mixture and asparagus on plates. Sprinkle with Parmesan.

Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 01, 1998

Shrimp Provencal

Servings: 2 servings

Ingredients:

3 tablespoon Olive oil
¾ pound Shrimp - (abt 12); peeled,deveined,
Rinsed and patted dry
1 tablespoon Minced garlic
½ pint Red and yellow cherrytomatoes; halved
2 tablespoon Basil chiffonade
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

Heat olive oil in a saute pan over medium heat. Add the shrimp and saute until just cooked through. Using a slotted spoon, remove shrimp to a plate.
Add the garlic and tomatoes to the pan and saute until softened. Return shrimp to the pan with basil and cook until just heated through. Serve immediately. This recipe yields 2 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9140 broadcast 06-01-1998) 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

12-04-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Shrimp Rellenos

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
½ pound Shrimp; peeled, deveined,
And coarsely chopped
1/3 cub Chopped green onions
2 teaspoon Minced garlic
1 teaspoon Bayou Blast; see * Note
½ teaspoon Salt
1/3 cub Heavy cream
¼ cub Grated jalapeno-flavoredMonterey Jack
(or other hotpepper-flavored cheese)
2 tablespoon Bread crumbs
1 cub Masa harina
(available in Latin Americanmarkets)
1 cub Flour
1 ½ tablespoon Southwest Spice; see * Note
2 Egg whites; beaten untilfoamy
1 ½ cub Milk
4 large Poblano peppers; peeled,slit up
One side; and seeded
6 cub Vegetable oil; fordeep-frying
1 cub Homemade or prepared salsa
Sour cream; for garnishing
Cilantro sprigs; for garnish

Preparation:

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Southwest Spice - {Emeril's Southwest Seasoning}" recipes which are included in this collection.

In a large skillet heat oil over high heat. When hot add shrimp, green onions, garlic, Bayou Blast and salt; saute 2 minutes. Add heavy cream and cheese, immediately remove from heat and stir well. Fold in bread crumbs, transfer filling mixture to a bowl and let cool 15 minutes. In a deep-fryer or deep heavy pot, heat oil to 375 degrees. In a bowl combine masa harina, ½ cup of the flour and 1 tablespoon of the Southwest Spice. Fold in egg whites and add milk a little at a time, mixing thoroughly between additions until all milk is incorporated and batter is smooth. In another bowl combine remaining ½ cup flour with remaining ½ tablespoon Southwest seasoning. To prepare peppers, spoon one-quarter of filling into each pepper through slit in side; reform pepper around filling. Dip first in batter then in seasoned flour. When oil is hot (a drop of batter spooned into oil should fry quickly), fry peppers until golden-brown, turning several times, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. To serve, divide salsa among 4 dinner plate and top with peppers; garnish with a dollop of sour cream and a sprig of cilantro. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-056 broadcast 03-31-1997) 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

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp Remoulade Sauce

Servings: 10 servings

Ingredients:

¾ cub Salad oil
¼ cub Tarragon vinegar
2 tablespoon Tomato catsup
½ teaspoon Hot pepper sauce
2 tablespoon Horseradish
1 tablespoon Creole mustard
1 teaspoon Worcestershire sauce
½ cub Celery; chopped
½ cub Onions; chopped
1 Garlic clove
2 teaspoon Paprika
1 teaspoon Salt

Preparation:

1. Place all ingredients in blender in order listed. 2. Blend 5 seconds; pause; blend 5 seconds longer. 3. Refrigerate overnight or longer. 4. Serve over cooked shrimp or salads.

Recipe by: Serving Size : 10 Preparation Time :0:00

Converted by MM_Buster v2.0l.

Shrimp Risotto

Servings: 1 servings

Ingredients:

1 cub Water
1 Bottle clam juice; (8 ounce)
2 tablespoon Unsalted butter
1 teaspoon Italian seasoning
1 Bay leaf
½ cub Arborio rice
1 small Carrot
½ cub White wine
½ pound Shrimp
2 Firm ripe tomatoes
Salt & black pepper

Preparation:

Bring water & clam juice to boil over high heat. Reduce heat to simmer.
Melt butter in saute pan over medium-high heat. Stir in Italian seasoning & bay leaf. Add rice. Stir until coated with herb butter. Pour ½ cup hot broth into pan with rice. Cook 1 minute over medium-high heat until broth evaporates. Stir carrot into pan. Add ½ cup broth. Stir. When broth has been absorbed into rice mixture, add wine & shrimp to pan. Cook about 1 minute add remaining broth. Stir well. Cook until rice is al dente. Stir in chopped tomato, salt & pepper to taste. Serve at once.

Approximately 6-8 minutes.

Per serving (excluding unknown items): 919 Calories; 29g Fat (31% calories from fat); 54g Protein; 88g Carbohydrate; 411mg Cholesterol; 513mg Sodium

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

Recipe by: FOOD IN A FLASH SHOW #FF2002

Converted by MM_Buster v2.0l.

Shrimp Roulade with Tequila Lime Relish

Servings: 1 servings

Ingredients:

1 teaspoon Chopped fresh parsley
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh chives
½ cub Cream cheese; softened
1 cub Fresh spinach leaves; washedand blanched
8 Shrimp; (15 count or
; larger), peeled and
; deveined
½ cub Cornstarch
1 Red bell pepper; (roastedwith the
; skin, seeds, and
; ribs removed,
; sliced and
; julienned)
2 tablespoon Flour seasoned with salt andfreshly
; ground black pepper
2 Egg whites; beaten untilfrothy
1 cub Fresh white bread crumbs
2 tablespoon Extra virgin olive oil

Preparation:

Blend the fresh herbs into the cheese.

Blanch the spinach leaves for 2 minutes in boiling water and let cool.

Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese.
Roll the flattened shrimp and refrigerate.

A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs.

Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown.
Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9441 - JEAN-PIERRE BREHIER

Converted by MM_Buster v2.0l.

Shrimp Salad Croissants

Servings: 1 servings

Ingredients:

3 cub Cooked; chopped shrimp
1 cub Finely chopped celery
½ cub Sliced green onions
2 Hard cooked eggs; finelychopped
Mayonnaise or salad dressing
Lettuce
8 large Croissants

Preparation:

Combine first 4 ingredients. Toss with an appropriate amount of mayonnaise or salad dressing, to taste. Chill. Serve on split croissants with lettuce.
Yield: 8 servings.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Salad Presentstion

Servings: 2 servings

Ingredients:

½ pound Large shrimp; peeled,deveined,
; and cooked
2 tablespoon Mayonnaise
Juice and chopped zest of 1lemon
1 tablespoon Diced red pepper
1 tablespoon Diced shallots
1 tablespoon Chopped chives; plus
Extra Chopped chives; forgarnish
1 teaspoon Chopped dill
Salt; to taste
Freshly-ground black pepper;to taste
2 Cooked artichokes
Crusty French bread; sliced

Preparation:

Cut shrimp in thirds and toss in a bowl with mayonnaise, lemon juice and zest, red pepper, shallots, chives, dill, and salt and pepper to taste.
Remove leaves and chokes from artichoke bottoms. Center the bottoms on plates and arrange some of leaves around in a pretty design. Fill bottoms with shrimp salad to overflowing. Sprinkle with extra chives and serve with bread. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2139 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

11-04-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp Sandwich

Servings: 1 servings

Ingredients:

¼ cub Mayonnaise
1 package Cream cheese; (3 ounce)
2 teaspoon Lemon juice
½ teaspoon Dried dill weed
2 tablespoon Minced green onion
¼ cub Minced red bell pepper
1 pound Cooked shrimp
Sourdough bread
Mayonnaise
Green leaf lettuce
Tomato slices
Avocado slices
Cantaloupe slices
Lemon wedges

Preparation:

Mix together mayonnaise, cream cheese, lemon juice and dill weed. Fold in green onion, bell pepper and shrimp. Spread mayo on bread slices. Top with lettuce. Divide shrimp evenly among slices of bread. Top with tomato slices and avocado slices. Serve open faced with cantaloupe slices and lemon wedges.

Yield: approximately 4-6 servings

Per serving: 957 Calories; 62g Fat (58% calories from fat); 98g Protein; 4g Carbohydrate; 936mg Cholesterol; 1417mg Sodium

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

Recipe by: FOOD IN A FLASH SHOW#FF2060

Converted by MM_Buster v2.0l.

Shrimp Sandwich

Servings: 4 Servings

Ingredients:

4 ounce Cream cheese, softened
1 Ripe avocado, peeled andmashed
1 teaspoon Lemon juice, fresh orbottled
¼ teaspoon Salt
Pepper, light sprinkle
⅛ teaspoon Garlic powder
½ cub Salad dressing ormayonnaise
2 tablespoon Milk
2 teaspoon Lemon juice, fresh orbottled
¼ teaspoon Dill weed
1 pound Cooked baby shrimp
8 Bread slices, toasted andbuttered
2 cub Shredded lettuce, lightlypacked
4 Cherry tomatoes
4 Sprigs of fresh dill, forgarnish

Preparation:

Beat first 6 ingredients together in bowl until smooth. Set aside. Combine salad dressing, milk, lemon juice and dill weed in medium size bowl. Fold in shrimp until coated. Place 1 slice of toast on each large plate with bottom of slice facing you. Cut remaining slices in half diagonally. Place cut edges butting up against both sides of toast on plates. Spread center slices with lettuce. Spoon avocado mixture over lettuce leaving edges showing. Divide shrimp over avocado. Place tomato half at top and bottom of each plate. Garnish each with a sprig of dill. Serves 4 Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Company's Coming 30 Minute Meals.

Posted to MM-Recipes Digest V4 #16 by cjhartlin@email.msn.com on Apr 27, 1999

Shrimp Sauce

Servings: 6 servings

Ingredients:

1 ½ pound Shelled deveined shrimp;rinsed, drained
6 cub Tom Scorza's Basic TomatoSauce; (see recipe)

Preparation:

Simmer shrimp in hot Basic Tomato Sauce over medium heat just until shrimp turn pink and are cooked through, 3 to 5 minutes. Ladle sauce over hot pasta. Yields 6 servings.

Each serving without pasta: 292 calories; 1,153 mg sodium; 124 mg cholesterol; 12 grams fat; 24 grams carbohydrates; 22 grams protein; 2.45 grams fiber

Recipe Source: Los Angeles Times - 04-14-1999

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

Converted by MM_Buster v2.0l.

Shrimp Sauce

Servings: 4 servings

Ingredients:

½ pound Medium shrimp; (thawed iffrozen)
1 tablespoon Olive oil
1 medium Onion; chopped
2 Cloves garlic; crushed
1 can Tomatoes; with juice, (2
; cups/16oz)
OR 3 fresh tomatoes; peeledand chopped
⅛ teaspoon Pepper; fresh ground
Few dashes cayenne
1 teaspoon Dried basil
¼ teaspoon Salt; (optional)
¼ cub Fresh parsley; minced
½ cub Black olives; halved
Grated parmesan cheese;(optional)

Preparation:

Cut the shrimp in half lengthwise.

Heat the oil in a medium skillet, add the onion, garlic, and shrimp, and sauté‚the ingredients, stirring, until the shrimp turn pink, about 5 minutes. Remove the shrimp, and set them aside. Add the tomatoes and juice, black pepper, cayenne, basil, and salt to the skillet. Bring the mixture to a boil, reduce the heat, and simmer it, uncovered, for 5 minutes. Add the shrimp and parsley to tomato mixture, and serve the sauce over spaghetti or other pasta garnished with olives and sprinkled with Parmesan, if desired.

Per serving: 131 Calories (kcal); 6g Total Fat; (43% calories from fat); 12g Protein; 6g Carbohydrate; 86mg Cholesterol; 371mg Sodium Food Exchanges: 0 Grain(Starch); 1 ½ Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Jane Brody's Good Food Book

Converted by MM_Buster v2.0n.

Shrimp Sauce

Servings: 4 servings

Ingredients:

450 g Cooked shrimps or smallprawns in their
; shells
300 ml Fish stock
25 g Butter
25 g Flour
150 ml Double cream
Generous squeeze of lemonjuice
1 tablespoon Finely chopped fresh dill
Salt and pepper

Preparation:

Shell the shrimps or prawns. Process the shells and heads to a rough chop of debris and put into a pan with the fish stock. Bring to the boil and simmer for 10 minutes. Strain and reserve the stock. Chop the shrimps or prawns roughly.

Melt the butter and stir in the flour. Stir over a low heat for 1 minute, then draw off the heat. Gradually mix in the stock, a little at a time, to form a smooth sauce. Then stir in the cream. Bring back to the boil and simmer for 5 minutes. Stir in the shrimps or prawns and simmer for a further minute or so. Add a generous squeeze of lemon juice, the dill and salt and pepper to taste.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Scampi

Servings: 1 servings

Ingredients:

3 tablespoon Fresh chopped parsley
2 teaspoon Prepard mincd garlic;(jarred)
2 pound Cooked and cleaned medshrimp
Salt and fresh ground pepper
1 Lemon; juice of
A bed of fresh colorful
1 teaspoon Dijon mustard
Lettuce
½ cub Olive oil
Crusty hot Italian bread

Preparation:

Pat the shrimp dry. In a bowl add all the spices and oil and toss well.
Arrange over lettuce and garnish with artichoke hearts and/or hearts of celery.

Serve with hot bread and a soft cheese (room temp).

Per serving: 970 Calories (kcal); 108g Total Fat; (97% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 21 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp Scampi

Servings: 4 servings

Ingredients:

24 large Shrimp; cleaned, butterf
2 tablespoon Sweet basil; chopped
1 Lemon for juice
½ cub White wine
2 Whole shallots chopped
2 tablespoon Oregano; chopped
½ cub Olive oil
½ cub Chicken stock

Preparation:

Place shrimp in single layer in large baking pan. Combine remaining ingredients thoroughly and pour over shrimp. Place under broiler, basting a couple of times, until shrimp are nice and brown.

Per serving: 307 Calories (kcal); 28g Total Fat; (86% calories from fat); 8g Protein; 2g Carbohydrate; 55mg Cholesterol; 323mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp Scampi

Servings: 4 servings

Ingredients:

¾ cub Olive oil; extra virgin
½ Stick unsalted butter
8 medium Garlic cloves; finelychopped
2 medium Shallot; finely chopped
36 medium Shrimp; about ¾ pound,
; shelled and
; deveined
1/3 cub Lemon juice
¼ cub Basil; fresh, finely
; chopped
½ teaspoon Salt
¼ teaspoon Black pepper; ground
½ cub Flour
¼ teaspoon Oregano; ground
¼ teaspoon Red cayenne pepper; ground
4 tablespoon Brandy; optional

Preparation:

Season the flour with the salt, black pepper and cayenne pepper. Dredge shrimp in flour. In a large skillet, heat the olive oil and the butter over moderate-to-high heat. Add the garlic, and shallot; sauté‚for about 30 seconds.

Add the shrimp and sauté‚for 2 to 3 minutes, until the shrimp turn pink and are cooked through. Add basil and remaining ingredients.

Serve immediately over spaghetti or linguini.

Per serving: 638 Calories (kcal); 53g Total Fat; (78% calories from fat); 14g Protein; 20g Carbohydrate; 113mg Cholesterol; 352mg Sodium Food Exchanges: 1 Grain(Starch); 1 ½ Lean Meat; ½ Vegetable; 0 Fruit; 10 ½ Fat; 0 Other Carbohydrates

Recipe by: Bill Wight

Converted by MM_Buster v2.0n.

Shrimp Scampi

Servings: 4 servings

Ingredients:

26 medium Shrimps; (up to 30)
¼ pound Salted butter
4 Cloves garlic; slicedlengthwise,
; (up to 6)
1 bunch Italian parsley; coarselychopped
3 Ice cubes; (up to 5)
½ cub Grated Parmesan cheese
Pepper to taste

Preparation:

Shell and butterfly shrimp, leaving tail intact. Melt butter and saute garlic until golden brown. Remove garlic and set aside. Saute shrimp until they turn pink. Add parsley and ice cubes and cover tightly.

Reduce heat and simmer for 3 minutes, add cheese and pepper and simmer 1 minute longer. Yield: 4 servings as an appetizer

Busted and entered for you by: Bill Webster

CHEF DU JOUR CAROL LAWRENCE SHOW #DJ 9234

Converted by MM_Buster v2.0m.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Scampi

Servings: 6 servings

Ingredients:

2 pound Large Shrimp; Unpeeled
3 tablespoon Stick Margarine
1 cub Chopped Red Bell Pepper
8 Garlic Cloves; Crushed
½ cub Dry White Wine
¼ cub Minced Fresh Parsley
¼ Cu Fresh Lemon Juice
½ teaspoon Salt
¼ teaspoon Pepper
Paprika
6 cub Cooked Angel Hair Pasta

Preparation:

Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp.
Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside.
Preheat broiler. Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp are done. Serve with angel hair pasta.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 21, 1999, converted by MM_Buster v2.0l.

Shrimp Scampi

Servings: 4 servings

Ingredients:

8 ounce Dry Angel Hair Pasta
1 ¾ cub Chicken Broth
2 Cloves Garlic; minced
¼ teaspoon Salt
1 tablespoon Fresh Lemon Juice
⅛ teaspoon Black Pepper
¼ cub Green Onions or Scallions;chopped and divided
¼ cub Fresh Parsley; minced anddivided
1 pound Raw Shrimp; peeled anddeveined

Preparation:

Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve.

Meanwhile, in a heavy skillet over medium-high heat, combine the chicken broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons each of the green onions and parsley. Bring the mixture to a boil and add the shrimp.

Cook the shrimp for 3 to 5 minutes, or until the semi- transparent shellfish turn white and pink.

Serve portions of the drained pasta with the shrimp sauce topping. Sprinkle some of the remaining parsley and green onions over the top of each service.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jul 24, 1999, converted by MM_Buster v2.0l.

Shrimp Scampi

Servings: 4 servings

Ingredients:

12 ounce Angel hair pasta
¼ cub Low sodium chicken broth
2 Cloves garlic; pressed
¼ cub Chopped green onions
1 pound Shrimp; peeled and deveined
2 tablespoon Chopped fresh parsley; or 2tsp dried
2 tablespoon Chopped fresh basil; or 2tsp dried
2 tablespoon Chopped fresh cilantro; or 2tsp dried
2 tablespoon Lemon juice
¼ teaspoon Crushed red pepper

Preparation:

1. Prepare pasta according to package directions, but do not add salt.

2. While pasta is cooking, in a large skillet, heat broth over medium heat.
Add garlic and green onions; cook, stirring occasionally, for 2 minutes.

3. Stir in shrimp, parsley, basil, cilantro, lemon juice, and red pepper flakes. Cook, stirring frequently, until shrimp are just opaque, about 5 minutes.

4. Drain pasta in a colander. Arrange pasta on serving plates. Spoon shrimp mixture over pasta. Serve immediately.

NOTES : Calories: 443.8 (6.8% from fat) Fat: 3.3g Cholesterol: 173mg Carbohydrate: 66.4g Fiber: 2.3g Sodium: 209mg

Recipe by: Healthy Meals in Minutes

Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug 21, 1998, converted by MM_Buster v2.0l.

Shrimp Scampi And Pasta

Servings: 2 servings

Ingredients:

1 ¾ cub Defated chicken broth
½ pound Angel-hair pasta
2 tablespoon Chopped garlic
1 pound Peeled and deveined shrimp
4 tablespoon Chopped shallots
Pepper to taste
4 tablespoon Chopped parsley

Preparation:

1. Bring a large pot of water to a boil for the pasta.

2. Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan. Bring slowly to a simmer; cook 2 minutes.

3. Add pasta to boiling water; cool according to directions.

4 .Add shrimp to broth, stir well and cook for 2 ½ to 3 ½ minutes, or until shrimp are cooked through. Add remaining shallots.

5. Drain pasta; divide evenly among large shallow plates. Arrange shrimp over pasta and spoon "broth sauce" over shrimp. Sprinkle with pepper, garnish with remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an entree.

Per serving: 30 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: PENNY FOGELSON

Converted by MM_Buster v2.0n.

Shrimp Soup

Servings: 6 servings

Ingredients:

1 ½ quart Shrimp stock
1 cub Coconut milk
4 Red bliss potatoes; diced
2 Corn ears; kernels cut,
And the cobs reserved
2 Lemongrass stalks; cut ½"pieces
1 tablespoon Crushed red pepper
½ pound Shrimp; tails removed,
Split lengthwise
3 tablespoon Chopped cilantro
2 tablespoon Sliced scallions
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

In a large soup pot combine stock, coconut milk, potatoes, corn kernels and cobs, lemongrass and red pepper. Bring to a boil, reduce heat and simmer 25 minutes. Remove corn cobs and lemongrass. Add shrimp, cilantro and scallions; adjust seasonings. Simmer until shrimp turn pink, about 5 minutes. This recipe yields 6 to 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-090 broadcast 01-28-1998) 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

03-21-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp Spring Rolls

Servings: 1 servings

Ingredients:

8 Spring roll wrappers
¼ cub Hoisin sauce
Lettuce
1 cub Chinese noodles - cooked
1 tablespoon Soy sauce
1 tablespoon Sesame oil
½ cub Bean sprouts
½ cub Shredded cabbage
½ cub Shredded carrots
½ pound Cooked and cut shrimp
½ cub Cilantro
¼ cub Scallions

DIPPING SAUCE:
1 cub Rice wine vinegar
2 tablespoon Soy sauce
2 tablespoon Sesame oil
½ teaspoon Red pepper flakes
¼ cub Scallions - chopped

Preparation:

soft and pliable, about 10 seconds. Remove and drain on a kitchen towel. To assemble, brush each wrapper with 1 tsp. of the hoisin sauce. Lay a leaf of lettuce in the center of each wrapper. In a small bowl, toss together the noodles, soy sauce and sesame oil. Place 1 T. of the noodle mixture into the center of the lettuce leaf. Sprinkle 1 T. of each of the bean sprouts, cabbage, and carrots on top. Place a piece of shrimp down through the center of the roll. Sprinkle with cilantro and scallions. Fold both ends of the wrapper in and roll to form an egg roll shape. Serve soft, or lightly brown in a skillet in 1 T. olive oil. Combine the ingredients for the dipping sauce. Chill sauce and serve with spring rolls.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Spring Rolls (Goi Cuon)

Servings: 4 servings

Ingredients:

1 cub Vermicelli rice noodles
8 medium Shrimp; to 12
4 Rice paper sheets; 8-12inches
4 Lettuce leaves
20 Mint leaves; or more
1 bunch Cilantro

Preparation:

Soak noodles in hot water for 15 to 20 mins, or until soft.

Boil the shrimp until just pink. Peel and halve lengthwise.

Moisten the rice paper by soaking it in hot water for 20 seconds. Let dry slightly before working with it.

Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add ¼ of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside.

Make 4 rolls. Serve with Spicy Dipping Sauce (see recipe).

From Ellen C. <ellen@elekta.com>

Recipe by: Seattle Post, 6/9/99

Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jun 29, 1999, converted by MM_Buster v2.0l.

Shrimp Stir Fried with Snow Peas And Cashews

Servings: 1 servings

Ingredients:

1 ¼ pound Raw medium shrimp; peeledand deveined
½ teaspoon Salt
2 teaspoon Cornstarch
1 Egg white
1 tablespoon Dry white wine or Vermouth
8 ounce Snow peas or sugar snap peas
¼ cub Peanut or vegetable oil
1 Garlic clove finely chopped
½ cub Chicken stock
can sliced
; bamboo shoots,
; drained
1 tablespoon Soy sauce
2 tablespoon Oyster sauce
1 teaspoon Sugar
2 tablespoon Cornstarch mixed with ¼cup cold water
1 cub Unsalted cashews
Salt and freshly groundblack pepper
Cooked rice for serving

Preparation:

TO MARINATE THE SHRIMP: Season the shrimp with salt. In a small mixing bowl, with a fork, combine the cornstarch with the egg white and wine. Add the shrimp, toss well to combine, cover and marinate for 1 hour in the refrigerator.

In a medium pot, bring the salted water to a rapid boil, drop in the peas and cook for 30 seconds. Drain them and run them under cold water to stop the cooking process. Pat dry. Measure out the remaining ingredients.

TO COOK THE SHRIMP AND SNOW PEAS: Set a 12-inch wok or skillet over high heat for 30 seconds. Add the oil and swirl it around the pan and heat for another 30 seconds. Add the shrimp and stir fry for 10 seconds. Add the garlic and stir fry for 5 seconds, then add the chicken stock, snow peas, and bamboo shoots and bring the liquid to a simmer. Add the soy sauce, oyster sauce, and sugar and bring the liquid to a boil again. Stir in the cornstarch to recombine with the water and add to the skillet. Bring to a simmer and cook until thickened. Add the cashews and remove from the heat.
Season to taste with salt and pepper. Serve over rice.

Converted by MC_Buster.

Per serving: 78 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 3442mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp Stir-Fry

Servings: 4 servings

Ingredients:

3 tablespoon Vegetable oil
1 pound Large shrimp; shelled,deveined
Salt; to taste
Fresgly-ground black pepper;to taste
1 tablespoon Minced fresh ginger root
2 Whole Scallions; trimmed,sliced
2 Garlic cloves; minced
3 cub Broccoli florets
1 can Baby corn; drained
(cut each ear of corn inhalf if too long)
3 tablespoon Chicken stock or broth -;(to 4 tbspns)
1 tablespoon Rice wine or dry sherry -;(to 2 tbspns)
2 tablespoon Light soy sauce
1 tablespoon Oriental sesame oil

Preparation:

In a wok or large skillet, heat 1 tablespoon of the oil until hot. Add shrimp and salt and pepper to taste and stir-fry over moderately-high heat for 2 minutes, or until shrimp turn pink. Transfer shrimp to a plate. Add remaining oil to wok. When hot, add ginger root, scallions, and garlic and stir-fry 30 seconds. Add broccoli and baby corn, and stir-fry for 1 minute.
Add broth, rice wine, sherry, soy sauce, and salt to taste, cover, and steam 2 minutes. Return shrimp to wok and stir-fry 1 minute, or until heated through. Swirl in sesame oil and transfer to heated serving dish.
This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D186 broadcast 04-18-1998) 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

10-27-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Shrimp Stock

Servings: 1 servings

Ingredients:

8 cub Uncooked shrimp heads andshells
(from about 1 pound largeshrimp)
2 Onions; peeled, halved,
And sliced
2 Celery stalks; chopped
2 Lemons; halved
8 Bay leaves
½ cub Chopped fresh parsley
1 teaspoon Dried leaf basil
1 teaspoon Dried leaf thyme
1 teaspoon Dried leaf tarragon
1 teaspoon Dried leaf oregano
¾ teaspoon Whole black peppercorns
2 teaspoon Salt
4 quart Water; cold, or at
Room temperature

Preparation:

Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month. This recipe yields about 3 quarts of stock.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) 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

10-23-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Shrimp Stuffed with Apple And Vegetables

Servings: 4 servings

Ingredients:

=== FOR SAUCE ===
16 Shrimp -; (size under 15 perlb)
1 tablespoon Olive oil
1 medium Onion; sliced
3 Garlic cloves; peeled,smashed
1 tablespoon Tomato paste
4 ounce Dry white wine
1 small Tied bundle of parsley;thyme and basil
¼ teaspoon Chopped fresh dill
=== FOR STUFFING ===
1 medium Leek; core and outer
Leaves
Removed; washed, and choppedsmall
1 tablespoon Butter
1 medium Sweet potato; peeled, dicedsmall
8 ounce Spinach; trimmed, washed,
And chopped lightly
1 Apple; peeled, cored,
And small diced
6 Pieces sun-dried tomato;soaked 15 minutes in
½ cub Warm water; then chopped,
Reserve liquid
¼ teaspoon Curry powder or ground cumin
2 ounce Heavy cream
2 slice White bread; crust removed,
Chopped
1 Egg yolk
Salt; to taste
Freshly-ground black pepper;to taste

Preparation:

Peel and butterfly shrimp, cutting underside of shrimp ¾ of the way through. Clean out dark vein, rinse and dry. Rinse and dry shells. Saute shells in medium pot with 1 tablespoon olive oil. Add onion and garlic, color moderately for 2 minutes. Add tomato paste and stir for 2 minutes, then add wine and bundle of herbs. Reduce to half. Add 2 cups cold water and simmer for 30 minutes. For Stuffing: Sweat leeks in butter for 1 minute. Add sweet potato and cook 2 minutes. Add spinach, apple and tomato, stirring until all items are fairly soft, about 5 minutes. Add curry or cumin powder, cream and bread, stirring for 2 minutes. Away from heat stir in egg yolk, salt and pepper to taste. Let cool. Add 1 heaping tablespoon to open side of shrimp, lightly seasoned, folding over any tail section.
Lay shrimps on lightly buttered baking dish, stuffing-side up. Add strained stock (about 12 ounces) and bake at 375 degrees for 8 to 10 minutes, basting occasionally until just cooked. Reduce liquid as desired and whisk in chopped dill and 1 teaspoon olive oil. Season to taste. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9576) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Richard Dowd

Converted by MM_Buster v2.0l.

Shrimp Succotash

Servings: 1 servings

Ingredients:

½ cub Dried Great Northern beans
5 cub Water; (or more)
1 Onion slice; (1-inch-thick)
1 Celery stalk with leaves
2 Garlic cloves; crushed
1 Bay leaf
8 ounce Uncooked large shrimp inshells
1 slice Bacon
1 cub Chopped onion
2 cub Fresh corn kernels orfrozen; thawed
2 tablespoon Chopped fresh chives orgreen onions

Preparation:

Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.

Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into ½-inch pieces.

Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to ½ cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)

Cook bacon in large skillet over medium heat until crisp, about 5 minutes.
Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; saute over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper.
Sprinkle with chives.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 422 Calories (kcal); 4g Total Fat; (9% calories from fat); 24g Protein; 74g Carbohydrate; 5mg Cholesterol; 156mg Sodium Food Exchanges: 4 Grain(Starch); 1 ½ Lean Meat; 3 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp Thoren (Shrimp with Coconuts)

Servings: 1 servings

Ingredients:

1 cub Shredded unsweetened coconut
1 Green chili; splitlengthwise
2 Cloves garlic; crushed
1 teaspoon Salt
1 teaspoon Coriander
¼ teaspoon Cayenne pepper
¼ teaspoon Turmeric
½ cub Water or less
3 tablespoon Vegetable oil
¼ teaspoon Mustard seeds
2 Dried red chilies
10 Curry leaves
2 pound Shrimp; shelled, deveined,
; cut into ¼inch
; pieces

Preparation:

Combine coconut, chili, garlic, salt and the coriander, cayenne pepper and tumeric with enough water to make a moist ball. Set aside. Heat oil with mustard seeds, chilies, and curry leaves until the seeds pop. Add shrimp, lower heat to mediumhigh, stirfry for one minute. Add the coconut mixture, stirfry for 3 minutes or until shrimp are cooked.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 1336 Calories (kcal); 56g Total Fat; (39% calories from fat); 184g Protein; 10g Carbohydrate; 1380mg Cholesterol; 3477mg Sodium Food Exchanges: 0 Grain(Starch); 25 ½ Lean Meat; ½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW# INB249

Converted by MM_Buster v2.0n.

Shrimp Toast

Servings: 6 servings

Ingredients:

2 cub Chopped shrimp
1 cub Napa cabbage
1 tablespoon Minced ginger
1 tablespoon Sesame oil
1 Whole Egg
¼ cub Chopped scallions
¼ cub Chopped cilantro
½ cub Finely-diced jicama
Salt; to taste
Freshly-ground white pepper;to taste
6 slice Dried bread; crust removed
¼ cub Sesame seeds
Canola oil

Preparation:

In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees and fry until golden brown. This recipe yields 6 slices.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A18)

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

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

Shrimp Toast with Pickled Ginger

Servings: 1 servings

Ingredients:

4 Shallots
4 Garlic cloves
1 teaspoon Minced peeled freshgingerroot
2 teaspoon Dry Sherry
½ teaspoon Salt
1 teaspoon Sugar
1 tablespoon Cornstarch
1 tablespoon Beaten egg white
1 tablespoon Finely chopped freshcoriander plus small
leaves for garnish
1 tablespoon Light soy sauce
1 pound Shrimp; (about 24), shelled,
; deveined if desired
12 slice Homemade-type white bread;crusts discarded
1 cub Fine fresh bread crumbs
Vegetable oil fordeep-frying
¼ cub Pickled ginger; (availableat Asian
; markets and some
; specialty foods
; shops), drained and
; cut into julienne
; strips, for garnish

Preparation:

In a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and puree the mixture until it is paste-like but not completely smooth.

Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top, dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.

In a large heavy skillet heat 1 ½ inches of the oil to 360F. and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden. Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately.

Makes 48 shrimp toasts.

Gourmet June 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp Toasts

Servings: 30 servings

Ingredients:

4 cub Vegetable oil; fordeep-frying
1 pound Large shrimp; peeled,deveined
1 teaspoon Finely-minced ginger
1 Scallion; finely minced
1 tablespoon Shao Hsing; (Chinese ricewine)
1 ½ tablespoon Lard
½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon MSG
¼ teaspoon Freshly-ground black pepper
10 slice White bread - (to 12);crusts removed
1 Egg; beaten, for sealing
1 cub Sesame seeds - (abt 1 cup);for dipping
Coarse salt

Preparation:

In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; pure until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
When all shrimp paste is used, cut each cylinder in thirds into small logs.
Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately. This recipe yields 30 shrimp toasts.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4630 broadcast 12-26-1997) 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

03-27-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Shrimp Verde

Servings: 4 servings

Ingredients:

1 pound Cooked; cleaned shrimp,chopped ¼" dice
¼ cub Lime juice
¼ pound Tomatillos; husks removed,
And diced
1 bunch Green onions; sliced
4 Jalapenos; seeded, chopped
1 Garlic clove; peeled
1 bunch Cilantro leaves; chopped
1 small Avocado; peeled, pitted
1 teaspoon Sea salt
½ teaspoon Freshly-ground black pepper

Preparation:

Marinate the shrimp in the lime juice for one hour. Drain and reserve the juice. In a large bowl combine the shrimp, tomatillos, green onions, jalapenos, garlic, cilantro, avocados, salt and pepper and toss to coat.
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-6270 broadcast 04-25-1997) 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.

Shrimp with Brown Bean Sauce

Servings: 1 servings

Ingredients:

FOR THE MARINATED SHRIMP:
2 tablespoon Oyster sauce
2 teaspoon Dark soy sauce
1 ½ teaspoon Dry white wine
1 ½ teaspoon Sugar
1 teaspoon Grated peeled fresh ginger
1 pound Medium shrimp; shelled,deveined,
; rinsed well and
; patted dry
3 tablespoon Peanut oil
2 teaspoon Minced peeled fresh ginger
1 tablespoon Brown bean sauce; (availableat Asian
; markets)
1 ½ tablespoon Tablespoons dry white wine
½ cub Thinly sliced scallion

Preparation:

Prepare the marinated shrimp: In a bowl whisk together the oyster sauce, soy sauce, wine, sugar, and ginger, add the shrimp, stirring them to coat them well with the marinade, and let them marinate, covered and chilled, for 30 minutes. Drain the shrimp in a fine sieve set over another bowl, reserving the marinade.

In a heated wok heat the oil over high heat until it just begins to smoke, add the ginger, and stir in the brown bean sauce. Add the shrimp and stir-fry them for 2 minutes. Drizzle the wine around the edge of the wok and stir-fry the shrimp, adding some of the reserved marinade if the mixture is dry, for 1 to 2 minutes more, or until they are just firm.
Remove the wok from the heat, add the scallion, and toss the mixture gently. Transfer the shrimp to a serving bowl, let it cool, and chill it, covered, overnight.

Let the shrimp mixture stand at room temperature for 20 minutes before serving.

Yield: 6 servings as part of a Chinese banquet

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9279

Converted by MM_Buster v2.0l.

Shrimp with Cannellini Beans And Sherry

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
½ Diced yellow onion
1 Minced garlic clove
1 Bay leaf
4 Roma tomatoes - diced;seeded
1 cub Chicken stock
¼ cub Dry sherry
2 can Cannellini beans
½ pound Shrimp - cleaned

Preparation:

saut‚ for 4-5 minutes until tender. Add the garlic and cook briefly. Add the bay leaf and tomatoes and cook for two minutes. Pour in the chicken stock and dry sherry. Cook over high heat until slightly reduced, about 5 minutes. Add the drained beans and shrimp. Cook for 2 minutes, stirring often until shrimp are cooked through. Season with salt and pepper and serve with rice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp with Chunky Tomato-Saffron Sauce

Servings: 1 servings

Ingredients:

¼ cub Olive oil
2 large Shallots; chopped
1 pound Uncooked large shrimp;peeled, deveined,
; tails left intact
1 tablespoon Tomato paste
½ cub Dry white wine
⅛ teaspoon Dried crushed red pepper
2 Generous pinches saffronthreads
1 can Diced peeled tomatoes injuice; (14 ½-ounce)
4 large Garlic cloves; minced
½ teaspoon Grated orange peel
½ cub Whipping cream
Salt and pepper
8 ounce Fettuccine
1 teaspoon Minced fresh oregano
¼ cub Minced fresh parsley

Preparation:

Heat oil in heavy large skillet over medium-high heat. Add shallots and saute 2 minutes. Add shrimp and cook until just pink, about 3 minutes.
Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.

Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.

Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.

4 first-course or 2 main-course servings.

Bon Appetit March 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp with Dried Tomatoes And Linguine

Servings: 4 servings

Ingredients:

2 teaspoon Olive Oil
1 Clove Garlic; Minced
2 tablespoon Lemon Juice
1/3 cub Dry White Wine
3 cub Nonfat Veg Chicken Broth;Low Sod, Divided, Or NonfatChicken Broth
¾ ounce Dried Tomatoes Slices; (½C)
9 ounce Pasta; Dry
1 pound Cooked; Shelled, DeveinedShrimp (38 - 50 Per Lb)
3 Green Onions; Ends TrimmedThinly Sliced

Preparation:

Prep and Cook Time: About 25 min Makes: 4 servings

Cook pasta in salted water with 1 C chicken broth added for flavor.

In a 4 - 6 qt pan, over med-high heat, stir olive oil and garlic until garlic is limp but not browned, 2 - 3 min. Add lemon juice, wine, 2 C broth and tomatoes. Increase heat to high and stir until sauce boils. Reduce heat and simmer 5 min.

Add cooked pasta and shrimp to liquid. Increase heat to med and stir until pasta and shrimp are thoroughly warmed. Ladle into bowls, sprinkle with green onions and serve.

This was very, very good!!

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

Recipe by: adapted from Sunset, May 1999

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

Shrimp with Feta Cheese

Servings: 4 servings

Ingredients:

1 cub Sliced onions
3 tablespoon Olive oil
3 Tomatoes; peeled, seeded,
And chopped
1/3 cub Dry white wine
3 tablespoon Minced fresh parsley
1 tablespoon Minced garlic
Salt; to taste
Freshly-ground black pepper;to taste
1 pound Large shrimp; shelled,deveined
8 ounce Crumbled Feta cheese

Preparation:

In a skillet cook the onions in the olive oil over moderate heat, stirring occasionally, until soft. Add the tomatoes, wine, parsley, garlic and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
Let cool. Stir in shrimp. Preheat oven to 450 degrees. Spoon the tomato and shrimp mixture into a gratin dish, top with the feta and bake for 10 minutes, or until mixture is bubbling and shrimp are cooked through. This recipe yields 4 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4750 broadcast 04-22-1998) 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

05-06-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Shrimp with Fresh Tomato Sauce

Servings: 4 servings

Ingredients:

20 Jumbo shrimp - (U-10 size);heads on
4 Garlic cloves; whole
4 Garlic cloves; thinly sliced
1 teaspoon Salt
2 Eggs; beaten
2 cub All-purpose flour
4 tablespoon Extra-virgin olive oil
1 medium Onion; finely chopped
1 medium Red bell pepper; chopped¼" dice
1 tablespoon Hot paprika
1 pound Large vine-ripened tomatoes;chopped ½" dice
Salt; to taste
Freshly-ground black pepper;to taste
3 cub Virgin olive oil
1 small Orange; cut into wedges

Preparation:

Rinse and pat dry shrimp. Peel shrimp, leaving head and first part of shell intact. Mash the 4 whole garlic cloves with 1 teaspoon salt to a paste and add to eggs. Stir well. Dip shrimp into flour, then egg, then flour again and place on plate in refrigerator for 20 minutes. Meanwhile, heat olive oil in 10- to 12-inch saute pan over medium-high heat. Add onion, the 4 sliced garlic cloves, red bell pepper and paprika and cook until softened and light golden brown, about 7 to 9 minutes. Add tomatoes, season with salt and pepper and cook 10 minutes. Set aside and keep warm. Heat 3 cups oil to 375 degrees. Dredge shrimp in flour again and drop into oil 4 at a time. Cook until dark golden brown. Remove to a warm plate in the oven and continue until all are cooked. Place sauce in center of shallow bowl.
Arrange shrimp around the bowl and serve with orange wedges. This recipe yields 4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B13 broadcast 06-10-1998) 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

06-23-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Shrimp with Moroccan Tomato Relish

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
2 teaspoon Ground cumin
1 tablespoon Minced ginger root
1 Onion; very thinly sliced
1 pound Large shrimp; peeled anddeveined
28 ounce Whole tomatoes; canned;drained and coarselychopped
2 tablespoon Fresh lemon juice
1 teaspoon Grated lemon zest
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Ground black pepper
¼ cub Chopped fresh cilantro

SERVING-OPTIONS:
Couscous
Steamed green beans

Preparation:

In a large skillet, heat oil over medium heat. Add cumin and ginger; cook, stirring, until fragrant, about 30 seconds. Add onion and stir to coat. Add shrimp and cook, turning once, until pink, 2 to 3 minutes per side.
Transfer shrimp to a bowl, leaving onion in the pan. Cover shrimp and keep warm.

Add tomatoes, lemon juice, lemon zest, sugar, salt and pepper to the pan; cook, stirring often, until tomatoes and onions are tender and most of the liquid has evaporated, 8 to 10 minutes.

Return shrimp to pan and stir to coat with sauce. Remove from heat. Add cilantro and adjust seasoning with salt and pepper . Serve immediately.

NOTES: Makes 4 servings. 220 cals; 26 g protein, 6 g fat (1g sat), 16 g carbs, 765mg sodium, 175mg chol, 2g fiber [24%cff]. SOURCES 1) "Swift and Simple: Between the Feasts," By MARGE PERRY in Eating Well Mag (Nov/Dec 98). 2) Mc by Kitpath@earthlink.net 10/98

Recipe by: Eating Well Magazine, Nov/Dec 98*

Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 24, 1998, converted by MM_Buster v2.0l.

Shrimp with Mustard

Servings: 4 servings

Ingredients:

24 medium Shrimp; peeled and deveined
Salt and freshly groundpepper
3 tablespoon Olive oil
2 large Shallots; finely chopped
2 tablespoon Fresh tarragon; finelychopped
½ cub Dry sherry
½ cub Heavy cream
1 Stick chilled butter; cutinto small
; pieces
2 tablespoon Dijon mustard
2 tablespoon Chives; finely chopped

Preparation:

How to Prepare the Shrimp:

Season the shrimp with salt and pepper. Heat the oil in a large saut‚ pan until it begins to smoke. Saut‚ the shrimp in batches for 4-5 minutes and transfer to a plate, cover loosely with foil to keep warm.

How to Prepare the Mustard Sauce:

Add the shallots to the saut‚ pan and saut‚ until translucent, about 1-2 minutes. Add the sherry to the pan to deglaze, add the cream and reduce until the sauce coats the back of the spoon. Whisk in the butter, one piece at a time. Whisk in the mustard and tarragon and remove from the heat (do not let mustard boil). Season with salt and pepper to taste.

To assemble and serve:

Add shrimp back to sauce to heat through. Divide among plates, 6 shrimp each and sprinkle with chopped chives.

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.

Shrimp with Mustard

Servings: 1 servings

Ingredients:

6 medium Shrimp per person; (6 to 8)
Salt and freshly groundpepper
4 tablespoon Mild-flavored oil; such asalmond or
; safflower
2 medium Shallots; minced
1 bunch Fresh tarragon; minced
½ cub Chardonnay
½ cub Heavy cream
½ pound Unsalted butter; cut intosmall
; pieces
2 tablespoon Dijon mustard
1 tablespoon Minced chives

Preparation:

Season the shrimp with salt and pepper. Using two large saute' pans, heat the oil until it begins to smoke. Over very high heat, saute' the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm. To each saute' pan add 1 minced shallot and 1 tablespoon minced tarragon.
Saute' for 2 to 3 minutes. Deglaze each pan with the Chardonnay and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, one small piece at a time.
Whisk in the mustard, just at the last minute Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste. Serves 6.

Presentation: Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

Wolfgang Puck

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.

Shrimp with Mustard Garlic Mayo

Servings: 8 Servings

Ingredients:

½ cub Light mayonnaise
4 teaspoon Lemon juice
1 teaspoon Dijon mustard
¼ teaspoon Pepper
1 Clove garlic, minced
1 Green onion, chopped
1 pound Large frozen cooked shrimp,thawed

Preparation:

In bowl, stir together mayonnaise, lemon juice, mustard, pepper; garlic and green onion. (Can be covered and refrigerated for up to 1 day.) Serve with shrimp. Makes 8 servings. Typed in MMFormat by cjhartlin@msn.com Source:
Canadian Living Magazine Dec. 98

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 18, 1998

Shrimp with Orange Beurre Blanc

Servings: 1 servings

Ingredients:

12 large Shrimp; shelled, reserving
; the shells, and
; deveined
½ cub Dry vermouth
¼ cub Fresh orange juice
1 teaspoon Freshly grated orange zest
3 tablespoon Cold unsalted butter; cutinto 6 pieces
1 teaspoon Minced fresh chives forgarnish
Lemon juice to taste

Preparation:

In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes.
Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it saute the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.

Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.

Serves 2.

Gourmet December 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp with Parmesan Toast

Servings: 4 servings

Ingredients:

1 pound Large shrimp; shelled anddeveined
2 medium Cucumbers
6 slice Bread
2 teaspoon Light margarine
1 ½ teaspoon Grated parmesan cheese
1 tablespoon Parsley; chopped
1 tablespoon Olive oil
1 Clove garlic; thinly sliced
3 large Green onions; sliced
3 large Onions; sliced
½ teaspoon Salt
¼ teaspoon Ground black pepper
2 tablespoon Lemon juice

Preparation:

1. Rinse shrimp with cold running water and pat dry with paper towles.
Remove peel from from cucumbers in 1 inch wide strips, leaving some green peel between strips. Slice each cucmber length wise in half, remove seeds from each ahlf and cut crosswise into ½ inch wide slices

2. Preheat broiler. Cut crusts from bread; spread with margarine and sprinkle with parmesan cheese and parsley. Cut each slive diagonally in half and place on cookie sheet.

3. In nonstick 12 inch skillet, heat olive oil over medium heat. Add garlic and cook just until it begins to brown. With slotted spoon remove garlic from skillet and discard. In oil remaining in skillet cook green onions until golden.

4. Add shrimp, salt, pepper and cook stirring occasionally until shrimp is pink; stir in lemon juice.

5. To shrimp mixture in skillet add cucumbers; cook stirring until cucumbers are tender crisp.

6. While cucumbers are cooking, toast bread; place cookie sheet on rack in broiler at closest position to the heat. Broil 1-2 minutes until golden brown.

7. To serve, arrange shrimp mixture on 4 warm dinner plates; serve with parmesan toast.

Notes: Calories per serving: 340 calories, 8g fat, 22% CFF

Recipe by: Good Housekeeping 365 days of Healthy Eating

Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Sep 26, 1998, converted by MM_Buster v2.0l.

Shrimp with Red Peppers in Cream

Servings: 4 Servings

Ingredients:

¼ cub Butter
1 Onion, finely chopped
1 cub Sliced mushrooms ( ½ lb)
1 large Sweet red pepper, cut inslivers
1 pound Large shrimp, shelled anddeveined
¼ cub Dry sherry
2 tablespoon Tomato paste
2 cub Light cream
3 tablespoon Cornstarch
½ cub Plain yogurt
Salt and freshly groundpepper
Watercress

Preparation:

In skillet, melt butter over medium heat; cook onion, mushrooms and red pepper for 5 minutes or until tender. With slotted spoon, remove vegetables from pan and set aside.

Add shrimp to pan and sauté for 2 minutes or until bright pink. Stir in sherry, tomato paste and 1 cup of the cream. Return vegetables to pan and simmer for 5 minutes. Stir cornstarch into remaining cream and pour into pan; simmer, stirring, until smooth and thickened. Stir in yogurt, and salt and pepper to taste. Pour into 6 cup casserole and bake, covered in 350øF for 20 minutes. Uncover and bake for 10 minutes longer or until hot and bubbly. Garnish with watercress. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook

Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999

Shrimp with Romesco Sauce

Servings: 1 servings

Ingredients:

2 tablespoon Slivered almonds
1 Thin slice French bread;(about 4x3x¼
; inches)
1 large Garlic clove
1 Jar roasted red peppers;drained (7-ounce)
2 tablespoon Olive oil
1 tablespoon Sherry wine vinegar or redwine vinegar
¼ teaspoon Cayenne pepper
16 Cooked shrimp; peeled,deveined

Preparation:

Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)

Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.

2 Servings; Can Be Doubled.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 1762 Calories (kcal); 52g Total Fat; (26% calories from fat); 77g Protein; 243g Carbohydrate; 304mg Cholesterol; 3115mg Sodium Food Exchanges: 15 ½ Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp with Snow Peas

Servings: 1 servings

Ingredients:

1 Egg white
1 tablespoon Cornstarch
1 tablespoon Dry white wine
1 pound Uncooked medium shrimp;peeled, deveined,
; butterflied
1 tablespoon Catsup
1 tablespoon Soy sauce
2 teaspoon Sugar
¼ cub Vegetable oil
1 Onion; chopped
3 large Garlic cloves; minced
2 teaspoon Minced peeled fresh ginger
24 Snow peas; strings removed
2 teaspoon Cornstarch dissolved in 2tablespoons
; water

Preparation:

Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.

Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.

4 appetizer servings.

Bon Appetit June 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp with Spicy Orange Flavor

Servings: 4 servings

Ingredients:

¼ cub Extra-virgin olive oil
3 large Garlic cloves - (to 4); cutthin slivers
2 small Dried hot red chiles; ormore
Grated peel from 1 orange
1 Freshly-squeezed orange
16 large Shrimp; peeled
Salt; to taste
¼ cub Minced cilantro leaves
1 tablespoon Freshly-squeezed lemonjuice; or to taste

Preparation:

Combine the oil and garlic in a skillet no larger than 10 inches across.
Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in chiles, orange peel, and orange juice. Add the shrimp, and raise the heat to high.
Cook, stirring occasionally and sprinkling with salt, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the cilantro and the lemon juice. Taste, and adjust seasoning. Serve garnished with the remaining cilantro. Serves 4.

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

Per serving: 145 Calories (kcal); 14g Total Fat; (86% calories from fat); 5g Protein; trace Carbohydrate; 36mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Mark Bittman

Converted by MM_Buster v2.0n.

Shrimp with Three Mayonnaises

Servings: 1 servings

Ingredients:

2 cub Prepared mayonnaise
½ cub Diced fresh mango
2 tablespoon Water
¼ teaspoon Minced garlic
1 teaspoon Chili powder
¼ teaspoon Ground cumin
Salt and freshly groundblack pepper
18 Jumbo shrimp; peeled anddeveined
¼ cub Flour; spread on a plate
3 tablespoon Vegetable oil
6 Boston lettuce leaves;washed and dried

Preparation:

TO MAKE THE MAYONNAISES: In a blender, process ½ cup of mayonnaise with the mango and water and puree until smooth. Transfer to a small bowl. In another small bowl, blend the garlic with ¾ cup of mayonnaise and in a third small bowl combine the remaining ¾ cup mayonnaise with chili powder and cumin. Season each with salt and pepper to taste, cover and set aside, in the refrigerator for later.

TO PREPARE THE SHRIMP: Lightly coat each shrimp with flour and shake off any excess. In a large skillet over medium heat, heat the vegetable oil.
When hot, add the shrimp and saut‚ for 2 minutes per side or until they just turn pink. Cover the skillet and simmer over low heat for another 3 minutes or until the shrimp is just cooked through.

TO SERVE: Set 3 shrimp on a piece of lettuce and spoon a dab of each type of mayonnaise on the side of each portion.

Converted by MC_Buster.

Per serving: 625 Calories (kcal); 44g Total Fat; (63% calories from fat); 30g Protein; 28g Carbohydrate; 192mg Cholesterol; 216mg Sodium Food Exchanges: 1 ½ Grain(Starch); 3 ½ Lean Meat; 0 Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Shrimp with Tomatoes, Fennel And Oregano

Servings: 4 servings

Ingredients:

6 tablespoon Olive oil
1 large Onion; chopped
1 medium Fennel bulb; trimmed,halved, thinly sliced
¾ teaspoon Dried crushed red pepper
1 ¼ pound Tomatoes; chopped
1 tablespoon Minced fresh oregano OR
1 teaspoon Dried; crumbled oregano
32 large Uncooked shrimp; peeled,deveined
6 ounce Feta cheese; crumbled
Fresh lemon juice
Cooked orzo; (rice shapedpasta)

Preparation:

Heat 4 Tbsp oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Saute until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)

Heat remaining 2 Tbsp oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.

Source: Bon Appetit, June 92

Serves: 4 as an entree

Serve With: orzo

Converted by MM_Buster v2.0m.

Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999

Shrimp Won Ton with Hot And Sour Sauce

Servings: 1 servings

Ingredients:

SHRIMP WON-TON:
2 Shrimp; cut in ½
1 tablespoon Sesame oil
1 tablespoon Chopped chives
1 teaspoon Chopped pickled ginger
1 teaspoon Soy sauce
Won-ton skins

BROTH:
1 cub Chicken stock
1 cub Fish stock
¼ cub Red wine vinegar
¼ cub Rice wine vinegar
¼ cub Sugar
½ cub Soy sauce
1 tablespoon Chili flakes

Preparation:

Mix all ingredients and reserve. Place ½ piece of shrimp in between two won-ton skins, seal with an egg wash. Cook in boiling water. Place in a serving bowl and serve with broth. Garnished with green onions, sesame seeds and sesame oil.

Broth:

Add all ingredients into a sauce pot, reduce by ¼ and serve.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9223 - DON YAMAUCHI

Converted by MM_Buster v2.0l.

Shrimp, Corn, And Potato Soup

Servings: 6 servings

Ingredients:

1 tablespoon Unsalted butter
1 tablespoon Olive oil
2 medium Onions; finely diced
2 Poblano chiles; toasted anddiced
4 Garlic cloves; finelychopped
6 Plum tomatoes; peeled,seeded,
; and chopped
1 cub Fish broth or clam juice
1 Bay leaf
6 small New potatoes; peeled andhalved
3 cub Milk
1 cub Corn kernels; fresh, thawedfrozen
1 Ear Corn; shucked, cross-cut
; into ½" rounds
1 pound Medium raw shrimp; peeled,deveined
½ teaspoon Salt
¼ teaspoon Freshly-ground black pepper
½ small Bunch Cilantro; leaves only

Preparation:

In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro. This recipe yields 6 servings.

Comments: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6238 broadcast 01-26-1997) 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.

Shrimp, Cucumber And Dill Butter Canapes

Servings: 24 servings

Ingredients:

½ cub Dry white wine
2 cub Water
1 tablespoon Kosher salt
12 medium Shrimp; heads removed
6 slice White sandwich bread; verythin, crusts removed
3 ounce Shallot-Parsley Butter; (seerecipe)
1 Seedless cucumber
1 small Fresh dill bunch; sprigsremoved

Preparation:

Place wine, water and salt in medium saucepan over medium heat and bring to a simmer. Add shrimp and cook, covered, until shrimp are opaque and cooked through, about 1 minute. Drain shrimp, set aside to cool, peel and devein.

Preheat oven to 300 degrees. Arrange bread slices on baking sheet; transfer sheet to oven and bake 5 to 7 minutes on each side, or until bread has dried out and is slightly toasted. Cool toast on wire rack.

Bring Shallot-Parsley Butter to room temperature before using. Spread each slice with shallot-parsley butter. Using a mandoline or vegetable peeler, thinly slice cucumber. Place 2 cucumber slices side by side to cover surface of bread slice. Arrange sprigs of dill over cucumber. Cut 2 shrimp in half lengthwise and evenly space the 4 shrimp halves on the slice. Cut each piece of bread into quarters. Repeat with remaining ingredients and serve.

Makes 24 pieces.

Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35"

Per serving: 7 Calories (kcal); trace Total Fat; (14% calories from fat); 1g Protein; trace Carbohydrate; 5mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma

Converted by MM_Buster v2.0n.

Shrimp, Grapefruit, And Avocado Salsa

Servings: 1 servings

Ingredients:

2 tablespoon Ground dried shrimp
½ cub Fresh pink grapefruit juice
2 tablespoon Fresh lime juice
1 Red jalapeno; finely diced
1 cub Celery; finely diced
2 medium Green onions; chopped
2 medium Avocados; peeled and sliced
2 teaspoon Grated grapefruit peel
¼ teaspoon Freshly ground black pepper
½ teaspoon Salt

Preparation:

Soak the ground shrimp in the grapefruit and lime juices for 10 minutes, then mix with the rest of the ingredients. Serve at once.

Yield: Approx. 3 cups

SERVING SUGGESTIONS: This salsa makes a great addition to grilled fish such as tuna. Or, for a real treat, try it spooned over a baked potato.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net> on Jun 28, 1999, converted by MM_Buster v2.0l.

Shrimp, Orange And Olive Salad with Sherry Vinaigrette

Servings: 1 servings

Ingredients:

¼ cub Plus 2 tablespoons olive oil
3 tablespoon Sherry wine vinegar or redwine vinegar
1 Garlic clove; pressed
1 teaspoon Sugar
1 teaspoon Grated orange peel
2 Oranges
1 pound Medium-size cooked shrimp;peeled, deveined
1 cub Sliced green olives
8 cub Mixed baby lettuces
2 Green onions; minced

Preparation:

Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.

Add lettuces and green onions to dressing mixture and toss well.

Serves 6.

Bon Appetit May 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp, Tomato, And Basil Pizzas

Servings: 1 servings

Ingredients:

FOR TOMATO CONFIT:
2 ¼ pound Ripe tomatoes; (about 7medium)
2 tablespoon Extravirgin olive oil
3 Cloves garlic; peeled andfinely
; chopped
2 large Shallots; peeled and finely
; chopped
1 Branch fresh thyme
¼ teaspoon Chopped fresh rosemary
1 tablespoon Tomato paste
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground white pepper

FOR THE PASTRY:
5 Sheets frozen phyllo dough;defrosted
1/3 cub Unsalted butter; melted

FOR THE SHRIMP:
1 tablespoon Unsalted butter; melted
54 Uncooked medium shrimp;(about 3 pounds),
; peeled, sliced
1 In half horizontally; anddeveined
Fine sea salt; to taste
Freshly ground white pepper;to taste
Cayenne; to taste
36 Long saffron threads
¼ teaspoon Fresh thyme leaves
3 tablespoon Extravirgin olive oil
6 Fresh basil leaves; cutacross into
; thin strips

SPECIAL EQUIPTMENT:
One 5 ½ inch ring
Parchment paper

Preparation:

For the Tomato confit, bring a pot of water to a boil. Blanch the tomatoes for 5 seconds, then dip them into ice water until cold. Peel, cut in half crosswise, and squeeze out the seeds. Finely chop the tomatoes and set them aside. Heat 2 tablespoons of oil in a large saucepan over mediumhigh heat.
Add the garlic and shallots, lower the heat slightly, and saute until softened, about 3 minutes. Add the thyme and rosemary. Stir in the tomatoes, tomato paste, salt, and pepper. Lower the heat to medium and simmer, stirring occasionally, for 12 minutes. Take out the thyme and simmer until the mixture is thick, about 8 minutes longer. (The confit can be made up to 3 days ahead. Store in the refrigerator in an airtight container.) For the pastry, preheat oven to 375 degrees. Lay 1 sheet of phyllo dough on a work surface, keeping the rest covered with a damp cloth until needed. Brush with melted butter and top with another sheet of phyllo. Repeat until all of the phyllo and butter are used. Using the ring as a guide, cut out 6 circles of phyllo, discarding the scraps. Line a large baking sheet With parchment paper and put the phyllo circles on the pan (or bake in 2 batches if necessary to fit). Cover with another sheet of parchment, pressing the paper into the phyllo. Bake until the pastry is well browned, about 12 minutes. Set aside. To make the shrimp, use the ring as a guide to cut out 12 circles of parchment paper. Brush 6 of these with butter. Put the ring over 1 of the buttered rounds, as a guide to keep the shrimp in an even circle. Arrange the shrimp halves in a radial pattern on top of the parchment, cut side up, as close together as possible so they completely cover the paper. Repeat with the remaining shrimp, covering the 6 buttered papers. Place the shrimp rounds on a baking sheet and refrigerate until ready to use. (The recipe can be made to this point early on the day you plan to serve.) To serve preheat oven to 550 degrees. Pull the top sheet of parchment off the shrimp. Season with salt and pepper.
Spread each phyllo round with 3 tablespoons of tomato confit. Work quickly from this point on or the pastry will get soggy. Invert the shrimp rounds over the phyllo so the edges line up perfectly. Pull off the parchment.
Season the top of the shrimp with salt and pepper and sprinkle very lightly with cayenne. Scatter the saffron and thyme over the shrimp and drizzle each pizza with 1 teaspoon of oil. Put on a baking sheet (or divide between 2) and bake until the shrimp turn pink, about 5 minutes. Scatter the basil over the pizzas and drizzle another ½ teaspoon of oil over each one.
Place on plates and serve immediately.

Converted by MC_Buster.

NOTES : Recipe Courtesy of Eric Ripert, Executive Chef, Le Bernadin

Recipe by: IN FOOD TODAY SHOW #INJ088

Converted by MM_Buster v2.0l.

Shrimp, Vegetable And Cashew Stir-Fry

Servings: 1 servings

Ingredients:

¼ cub Cornstarch
2 Egg whites
¼ teaspoon Salt
1 pound Uncooked large shrimp;peeled, deveined
3 tablespoon Peanut oil
1 ½ tablespoon Chopped garlic
1 ½ tablespoon Chopped peeled fresh ginger
1 ½ bunch Broccoli; cut into florets
2 Carrots; thinly sliced on
; diagonal
¼ cub Cashews
¼ cub Purchased teriyaki sauce
3 tablespoon Dry Sherry
¼ teaspoon Dried crushed red pepper;(or more)
1 ½ cub Long-grain rice; cooked

Preparation:

Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.

Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate.
Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and ¼ teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.

Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.

Serves 4.

Bon Appetit November 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Shrimp-And-Fresh Corn Risotto

Servings: 7 servings

Ingredients:

1 pound Medium shrimp
6 cub Water
2 teaspoon Salt
1 Bay leaf
1 Onion slice;(¼-inch-thick)
1 Garlic clove
1 Celery stalk
2 teaspoon Olive oil
½ cub Thinly sliced green onions
1 ½ cub Uncooked Arborio rice orother
; short-grain rice
1/3 cub Dry white wine
1 cub Fresh corn kernels; (about 2ears)
1 teaspoon Grated lemon rind
2 tablespoon Grated fresh Parmesancheese; (½ ounce)
2 tablespoon Chopped fresh basil
1 tablespoon Margarine
1 tablespoon Fresh lemon juice

Preparation:

Peel shrimp, reserving the shells; set shrimp aside. Combine reserved shells, 6 cups water, and next 5 ingredients (water through celery) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Strain shrimp stock; discard solids. Return stock to pan; bring to a simmer (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add green onions; saute 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.

Add warm stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20 minutes total). Add shrimp, corn, and lemon rind; cook 4 minutes or until shrimp is done, stirring constantly. Remove from heat, and stir in remaining ingredients.
S: 7 cups (serving size: 1 cup).

Nutritional Information: CALORIES 278 (17% from fat); PROTEIN 17.6g; FAT 5.1g (sat 1.1g, mono 2.1g, poly 1.3g); CARB 39.7g; FIBER 1.5g; CHOL 104mg; IRON 3.7mg; SODIUM 153mg; CALC 68mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: October PAGE: 145

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Converted by MM_Buster v2.0l.

Shrimp-Collard Gumbo

Servings: 1 servings

Ingredients:

4 tablespoon Salad oil; divided
2 tablespoon Flour
1 ½ pound Uncooked shrimp; , peeledand
; deveined
1 bunch Collard greens; torn
1 package Frozen cut okra; (10 ounces)
2 Onions; chopped
1 can Tomatoes; (16 ounces)
Undrained
1 ¼ quart Water
3 Cloves garlic; crushed
1 Bay leaf
1 dash Red pepper sauce
1 teaspoon Salt

Preparation:

In small skillet make a roux of 2 tablespoons oil and flour. Add shrimp and cook until pink is gone, stirring constantly. Set aside. In 4-quart saucepot, cook collard greens, okra and onions in remaining 2 tablespoons oil. Add tomatoes, water, garlic, red pepper sauce, bay leaf and salt.
Stir. Add shrimp and roux. Cover and cook slowly for the remaining time.
Let simmer until ready to serve.

Approximately 22 minutes.

Per serving (excluding unknown items): 737 Calories; 56g Fat (65% calories from fat); 9g Protein; 57g Carbohydrate; 0mg Cholesterol; 2212mg Sodium

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

Recipe by: FOOD IN A FLASH SHOW #FF2075

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Shrimp-Scallop Stew with Couscous Pilaf

Servings: 4 servings

Ingredients:

2 large Leeks
2 tablespoon Olive oil
2 teaspoon Chopped garlic
1 Jalapeno pepper
1 medium Carrot
¾ teaspoon Ground cumin
⅛ teaspoon Cayenne pepper
¼ teaspoon Ground cinnamon
1 ½ teaspoon Salt
1 ½ cub Chopped tomatoes with juice
1 cub Dry white wine
¾ pound Shelled medium shrimp;deveined, tail
Section left on
¾ pound Sea or bay scallops; muscleremoved
3 tablespoon Chopped fresh cilantroleaves
=== COUSCOUS PILAF ===
1 tablespoon Olive oil
1 tablespoon Unsalted butter
1 small Onion; cut ¼" dice
¾ teaspoon Ground cumin
1 pinch Cayenne pepper
2/3 cub Israeli couscous; or
1 Box medium-grain couscous -;(10 oz)
1 ¼ teaspoon Salt
¼ teaspoon Freshly-ground black pepper
2 tablespoon Chopped Italian parsley

Preparation:

STEW: Thoroughly wash leeks. Using white and light green parts only, slice leeks in half lengthwise and cut into ½-inch dice. In a stock pot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add seeded and finely chopped jalapeno, peeled carrots which have been cut into a ¼-inch dice, spices, and salt; lower heat to medium-low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf. COUSCOUS: If using Israeli couscous, bring 2 ½ cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 ¼ cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more. Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve with the Shrimp and Scallop Stew. Makes 4 servings.

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

Per serving: 207 Calories (kcal); 13g Total Fat; (68% calories from fat); 2g Protein; 12g Carbohydrate; 8mg Cholesterol; 1486mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Shrimp-Stuffed Peppers

Servings: 1 servings

Ingredients:

3 cl Garlic; split
2 quart Water
6 medium Green peppers
2 tablespoon Margarine
2 tablespoon Flour
1 ¼ cub Evaporated skim milk
2 tablespoon Fresh lemon juice
¼ cub Onion; grated
¼ cub Celery; finely chopped
¼ cub Mushrooms; fresh or canned
1 dash Paprika
¼ teaspoon Black pepper
1 dash Cayenne pepper;(optional)
¼ teaspoon Garlic powder
1 teaspoon Worcestershire sauce
½ cub Cooked rice
1 pound Fresh peeled & boiled shrimp
½ cub Parmesan cheese; grated [Msays: omit]

Preparation:

: http://www.louisianaseafood.com/recipes.htm

Place garlic in pan with 2 qt of water. Bring to a boil. Cut tops off peppers, scoop out center and cook in boiling water for 10 min.

In a saucepan make a white sauce: Melt margarine slowly, then slowly add flour to form paste in middle of pan. Cook and stir 2-3 min, until light tan color. Slowly stir in evaporated milk. Continue to stir sauce until it thickens.

Add lemon juice, onion, celery, mushrooms, ground peppers, garlic powder, and worcestershire sauce to the white sauce. Add half of the parmesan cheese (¼ c). Cook over low heat until blended. Remove from heat.

Mix shrimp and rice into sauce. Stuff peppers with mixture.

Top with remaining cheese and the paprika. Place in baking dish with ½" water. Bake at 350F for 30 min. Serves 6.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98, converted by MM_Buster v2.0l.

Shrimp-Tarragon Tamale Pie

Servings: 6 servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Medium-size shrimp; peeled,deveined
1 cub Chopped onion
1 teaspoon Minced garlic
1 ½ teaspoon Salt
1 teaspoon Ground coriander
1 cub Chopped tomatoes
1 teaspoon Chopped orange zest
½ cub Light broth
1 ½ cub Yellow cornmeal
1 tablespoon Fresh chopped tarragon
3 tablespoon Butter
¼ cub Grated soft cheese; (quesofresco)
Sour Cream Topping; see *Note

Preparation:

* Note: See the "Sour Cream Topping" recipe which is included in this collection.

In a large skillet, heat the oil, add the shrimp and cook for 30 seconds.
Add the onions, garlic, ½ teaspoon salt, and the coriander. Cook until the onions are tender, about 3 minutes. Add the tomatoes, orange zest, broth and 1 tablespoon of cornmeal. Bring to a boil, stirring, until the mixture thickens, about 2 minutes. Remove, stir in the fresh tarragon and set aside. Preheat oven to 350 degrees. In a large saucepan, whisk together 4 cups of water and the remaining cornmeal and salt. Bring to a boil over medium heat, whisking frequently, until the mixture boils. Reduce the heat to low and cook, stirring constantly until thick. Remove from the heat and stir in the butter. Put 1/3 of this mixture in the bottom of a buttered 8- by 11-inch casserole dish. Spoon the filling over the cornmeal, spreading it out evenly. Top with the rest of the cornmeal mixture, spreading evenly.
Sprinkle on the cheese, bake for 30 to 35 minutes. Remove from the oven and spread the Sour Cream Topping over the entire dish. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) 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

05-08-1997

Recipe by: Emeril Lagasse

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Shumar (Fennel Bulb) Salad

Servings: 1 servings

Ingredients:

Shumar; (Fennel bulbs)
Lemons
Oil; (not essential)

Preparation:

Cut shumar into small pieces and flavour with fresh lemon juice and a tiny bit of oil. (I often sprinkle over some fresh or dried dill.)

Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on Feb 09, 1999, converted by MM_Buster v2.0l.

Siamese Chicken Curry

Servings: 1 servings

Ingredients:

3 tablespoon Curry powder
2 tablespoon Cider vinegar
3 tablespoon Butter
1 Onion; chopped
2 Garlic cloves; chopped
2 tablespoon Chopped fresh basil or 2teaspoons dried; (generous)
½ teaspoon Dried crushed red pepper
1 ½ cub Canned low-salt chickenbroth
¾ cub Whipping cream
¾ teaspoon Coconut extract
2 ½ cub Pieces cooked chicken;(½-inch)

Preparation:

Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; saute until onion is translucent, about 6 minutes. Add curry mixture, stir 2 minutes. Add basil and crushed red pepper; stir 1 minute. Add broth, cream and coconut extract; boil until reduced to sauce consistency, about 6 minutes. Add chicken; stir until heated through. Season with salt and pepper.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 1037 Calories (kcal); 103g Total Fat; (86% calories from fat); 8g Protein; 29g Carbohydrate; 338mg Cholesterol; 433mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Sichuan Beans

Servings: 4 servings

Ingredients:

225 g Dried haricot beans
2 Friggs Tomato Stock Cubes;dissolved as
; directed on packet
2 tablespoon Olive oil
1 large Onion; chopped
2 Cloves garlic; crushed
1 2 ½ cm pie root ginger;peeled and shredded
1 Green pepper; sliced
1 Red pepper; sliced
1 can Baby sweetcorn; drained andsliced
1 large Bunc spring onions; sliceddiagonally
2 teaspoon Cornflour
2 tablespoon Soy sauce
1 tablespoon Wine vinegar or rice wine
1 teaspoon Honey
Few drops of Tabasco

Preparation:

Soak the beans overnight and drain. Place the beans in a saucepan with the dissolved stock, reserving 100ml / 4fl oz of the liquid for the sauce.
Bring to the boil, cook for two minutes then reduce the heat to a simmer, cover and leave to cook for about one hour or until the beans are tender.

When the beans are cooked, heat the oil in a wok or large pan and stir-fry the onion, garlic, ginger and pepper, stirring frequently for two minutes.
Add the sliced sweetcorn, sring onion and cooked, drained beans and cook for a further 2-3 minutes.

Gradually add the reserved stock to the comflour and mix well, adding the soy sauce, vinegar, honey and Tabasco. Pour this into the stir-fry and stir well while heating to thicken and glaze.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sichuan Chilli Oil

Servings: 1 Cup

Ingredients:

1 cub Vegetable oil
¼ cub Sichuan red peppercorns
2 tablespoon Crushed red chili peppers

Preparation:

* Heat oil in a saucepan over medium heat. Remove the pan from the heat and stir Sichuan red peppercorns and crushed red chili peppers.
Let it sit for about 10 minutes, then take out the peppers.

OrientalFood.com Recipe

Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen

Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@cityscape.net> on Mar 20, 1999

Sichuan Fish

Servings: 1 servings

Ingredients:

1 Whole firm fish eg redsnapper; sea bass, grey
; mullet
300 ml Groundnut oil
1 tablespoon Flour
1 tablespoon Cornflour
2 Cloves garlic; peeled andcut into
; fine shreds, up to
; 4
2 ½ Pieces fresh root ginger;peeled and cut into
; fine shreds
2 tablespoon Shaoxing rice wine or drysherry
3 tablespoon Yellow bean sauce
1 teaspoon Chilli sauce
150 ml Fish stock or water
2 Spring onions; cut into 1cm
; diagonal slices
2 Fresh red chillies; halved,seeded and
; cut into fine
; shreds
1 teaspoon Caster sugar
1 teaspoon Sesame oil

TO GARNISH:
A few leaves of freshcoriander
2 Spring onions

Preparation:

Prepare the fish, remove any scales and score both sides with two diagonal cuts towards the bone. Dry the fish well on a cloth or paper. Heat a wok and slowly pour in the oil down the sides. When hot, salt and roll the fish in flour. Put the fish in the oil to fry for about 4 minutes on each side until golden. While the fish is frying, mix the cornflour with 2tbsps of water. Remove and drain the fish on absorbent paper. Pour off the frying oil, leaving about 1 tablespoonful. Add the garlic and ginger, then stir fry for a few moments. Stir in the rice wine, the bean and chilli sauces and soy sauce.

Pour in the stock and the cornflour paste, stir to the boil, replace the fish and simmer gently for 5 minutes. Meanwhile, trim the two spring onions and cut the leaves into shreds, leaving them attached to the white of onion, put into iced water to curl. Remove the fish from the wok, add the sliced spring onion, chillies, sugar and sesame oil, simmer to reduce to a lightly syrupy consistency. Return the fish to the wok, baste with the sauce and heat through.

Serve garnished with the curled, drained spring onions and coriander leaves.

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

Converted by MM_Buster v2.0l.

Sichuan Ma Po Tofu

Servings: 2 Servings

Ingredients:

4 ounce 85% lean ground beef
1 cub Green onions w/tops chopped
1 cl Garlic, minced
¾ cub Chicken broth
2 tablespoon Light soy sauce
1 tablespoon Chili sauce
1 teaspoon Sesame oil
¼ teaspoon Hot oil *
¼ teaspoon Red pepper flakes
2 tablespoon Corn starch
2 tablespoon Cold water
1 cub Bean curd (tofu) ½ inch
Cubes

Preparation:

* Sesame oil and hot oil may be found in Asian markets and in cooking specialty stores.

Preparation:

* Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.

* Stir in chicken broth, soy sauce, oils, and red pepper flakes.

* Mix the cornstarch with the cold water.

* Add to the skillet.

* Cook stirring continuously, until sauce thickens.

* Gently stir in the bean curd (tofu).

* Continue cooking over medium heat for 3 minutes.

FROM: Oriental Food.com

Format by Dave Drum - 06 March 99 FROM: Uncle Dirty Dave's Kitchen

Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@cityscape.net> on Mar 07, 1999

Sichuan Pepper Prawns

Servings: 1 servings

Ingredients:

500 g Large prawns; unshelled, but
heads removed
2 teaspoon Black pepper
1 teaspoon Garlic puree
1 tablespoon Sesame oil
2 tablespoon Oil

Preparation:

Heat wok and dry-fry unshelled prawns until they turn pink. Add garlic, pepper, sesame oil and fry over a high heat until prawns are cooked.

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

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

Converted by MM_Buster v2.0l.

Sicilian "Drowned" Broccoli

Servings: 1 servings

Ingredients:

2 pound Broccoli
½ cub Olive oil
2 large White onions; thinly sliced
6 tablespoon Chopped fresh parsley
4 ounce Caciocavallo or sharpprovolone cheese; (about¾ cup),
; finely diced
16 Brine-cured black olives;(such as Kalamata),
; pitted, coarsely
; chopped
10 Anchovy fillets; chopped
¾ cub Dry red wine

Preparation:

Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and thinly slice lengthwise. Separate broccoli crowns into florets. Heat olive oil in heavy large Dutch oven over medium-high heat. Add broccoli stalks and florets, sliced onions and chopped fresh parsley and saute until onions are tender, about 10 minutes. Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine and stir mixture to blend well. Reduce heat to low, cover Dutch oven and simmer 45 minutes.

Uncover Dutch oven and cook broccoli until very tender and wine evaporates, about 15 minutes longer. Season broccoli to taste with salt and pepper and serve.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 1413 Calories (kcal); 114g Total Fat; (75% calories from fat); 32g Protein; 52g Carbohydrate; 34mg Cholesterol; 1749mg Sodium Food Exchanges: 0 Grain(Starch); 1 ½ Lean Meat; 9 Vegetable; 0 Fruit; 21 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Sicilian Apple Cake

Servings: 1 servings

Ingredients:

120 g Butter; melted
50 g Toasted walnuts; ground
1 kg Granny Smith apples
120 g Raisins
100 g Pine nuts; toasted
250 g Sugar
3 large Eggs
2 teaspoon Vanilla essence
Zest and juice of 1 lemon
150 g Flour
2 teaspoon Baking powder
100 ml Farmhouse milk
3 tablespoon Sugar
1 teaspoon Cinnamon

Preparation:

Preheat the oven to 170c.

Using 20g. of butter from the total quantity, grease a 24cm. cake tin generously then sprinkle with the ground walnuts. Set aside.

Peel and core and quarter the apples then cut them into slices. Toss the apples with the zest and juice of the lemon and set aside.

Whisk the eggs, vanilla and sugar together until pale and creamy then add the melted butter, flour, baking powder and milk. Mix thoroughly.

Pour one third of the batter into the prepared cake tin then top with one third of apple, raisins and pine nuts. Repeat with remaining ingredients then finish with layer of apples then sprinkle the combined sugar and cinnamon over the top.

Bake at 170c. for 55 minutes.

Converted by MC_Buster.

Per serving: 3936 Calories (kcal); 152g Total Fat; (33% calories from fat); 58g Protein; 619g Carbohydrate; 824mg Cholesterol; 2175mg Sodium Food Exchanges: 8 Grain(Starch); 4 ½ Lean Meat; 0 Vegetable; 13 ½ Fruit; 27 Fat; 19 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Sicilian Beef Olives

Servings: 6 servings

Ingredients:

6 large Thin slices beef; measuringa good
; 25x15cm
Salt and pepper
12 Thin slices mortadella
75 g Pork fat; cut into strips
1 bunch Fresh parsley
75 g Caciocavallo or Gruyerecheese; cut into thick (75
To 150)
; batons
1 Onion; cut into 6 wedges
6 Hard-boiled eggs; shelled

SAUCE:
4 tablespoon Olive oil
1 large Onion; chopped
900 ml Passata
3 tablespoon Tomato puree
2 teaspoon Sugar
2 Bay leaves
½ Head garlic; divided into
; individual cloves
; and peeled
6 Sprigs fresh basil
Salt and pepper

Preparation:

Lay the slices of beef out in pairs on the work surface, overlapping each pair by about 2.5cms along the wide edge to give 3 'rectangles' roughly 25x28cm. Season with salt and pepper.

Now start building up the filling. Cover each rectangle with 4 pieces of mortadella. Lay the remaining ingredients in a band along one of the long sides, leaving a border of about 4cm. Begin with a line of pork fat, then snuggle 3 or 4 sprigs of parsley up against the fat. Next add a third of the cheese, a couple of wedges of onion and finally 2 of the hard-boiled eggs.

Now comes the tricky part. Starting from one of the long sides, roll up the beef around the filling, flipping the borders in to cover it as you go and keeping it all tight and compact. Quickly tie each roll up firmly with string, winding it round to hold everything together.

In a pan large enough to take all 3 rolls in a single layer, warm the olive oil from the sauce ingredients over a brisk heat. Brown the rolls all over in the oil, then take them out of the pan and reduce the heat. Cook the chopped onion gently in the same oil until translucent. Return the rolls to the pan along with the remaining sauce ingredients and add enough water to cover the meat. Bring to the boil, reduce the heat, half cover and simmer very gently for 2-2 ½ hours. Stir occasionally, and make sure that the sauce is not catching or over-reducing. If necessary, add a little water to thin it down.

Once cooked, the richly flavoured tomato sauce is used to dress pasta, while the beef rolls are kept warm, moistened with just a spoonful or two of the sauce, and covered to prevent drying out. Just before serving, snip off the string and slice thickly.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Sicilian Cake

Servings: 1 servings

Ingredients:

2 pound Ricotta; drained well
¾ cub Sugar
2 cub Heavy cream
2 teaspoon Vanilla extract
¼ cub Dark rum
1 can Crushed pineapple; drainedwell (20
; ounces)
3 package Ladyfingers
Chopped walnuts; semisweetchocolate
; chips, and glaceed
; cherries for
; garnish

Preparation:

In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple.

Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight.

Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.

Yield: 1 (9-inch) cake

Converted by MC_Buster.

Per serving: 2525 Calories (kcal); 176g Total Fat; (64% calories from fat); 11g Protein; 205g Carbohydrate; 653mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 ½ Fruit; 35 Fat; 10 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9385

Converted by MM_Buster v2.0n.

Sicilian Caponata

Servings: 6 servings

Ingredients:

2 large Eggplants -; (abt 3 lbs)
Coarse salt; as needed
1 cub Olive oil; plus more,
If needed
1 large Onion; sliced (¼ moon)
6 Celery ribs; cut ½"lengths,
Blanched for 1 minute
1 cub Sicilian green olives;pitted, sliced
½ cub Capers; rinsed, drained
1 cub Peeled; seeded, chopped plumtomatoes
(substitute canned plumtomatoes; drained)
3 tablespoon Tomato paste; imported ifpossible, diluted with
A little water
½ cub Red wine vinegar
2 tablespoon Sugar; or to taste
3 tablespoon Dark raisins; (optional)
½ cub Slivered almonds; toasted

Preparation:

Peel the eggplants and cut into ¾-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel. Heat ½ cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels. Saute the onion in a ½ cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, sugar and the optional raisins.
Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste. Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds. This recipe yields 6 to 8 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4807 broadcast 03-18-1998) 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

04-03-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Sicilian Carrots

Servings: 6 servings

Ingredients:

Nonstick olive oil spray
2 pound Peeled baby carrots orregular
Carrots; thinly sliced
¼ cub Extra-virgin olive oil;divided
¼ cub Dried cranberries
3 tablespoon Pine nuts
9 medium Basil leaves; cut juliennestrips
Salt
Freshly ground black pepper

Preparation:

Preheat oven to 400 degrees. Coat two large roasting pans with olive oil spray. Arrange carrots in a single layer on the pans, mixing with 2 tablespoons of oil. Bake the carrots for 30 to 40 minutes, occasionally stirring them so they don't burn. They should become soft and start to brown. Remove and let cool. In a bowl, mix carrots with cranberries, pine nuts, basil and remaining 2 tablespoons olive oil; refrigerate overnight.
To serve, let return to room temperature. Add salt and pepper to taste.
Yield: 6 to 8 servings.

Comments: The easy way to julienne basil is to stack several leaves one on top of the other, roll them up like a cigarette, and then slice crosswise into strips.

"The quality of the olive oil makes a tremendous difference in the flavor of the dish," Burros writes. "Don't stint; use the best you can afford."

Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Marian Burros, co-author with Lois Levine of "Elegant But Easy" (Simon & Schuster, $25)

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Converted by MM_Buster v2.0l.

Sicilian Chickpeas W/escarole & Caramelized Onions

Servings: 4 servings

Ingredients:

1 ½ pound Escarole
4 teaspoon Extra virgin olive oil; maybe tripled
2 medium Onions; halved and thinlysliced
2 teaspoon Sugar
¼ cub Dark raisins
Salt and black pepper
3 cub Cooked chickpeas; rinsed
1/3 cub Chickpea cooking liquid;reserved

Preparation:

1) Discard any dry or tough outer leaves from the head of escarole. Trim and discard the core and any tough stems. Wash the leaves in a large bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Tear the leaves into large pieces and set aside.

2) Heat the oil in a large saute pan. Add the onions and cook over medium heat, stirring often, until golden, about 15 minutes. Stir in the sugar and continue cooking until the onions are golden brown, about 5 minutes. Do not let the onions burn; lower the heat if necessary.

3) Add the raisins and the escarole to the pan. Cook, turning the escarole occasionally, until the leaves are tender and the stem ends are just a little crunchy, about 6 minutes. Season with salt and pepper to taste.

4) Stir in the chickpeas and cooking liquid. Simmer, stirring occasionally, until the flavors have blended, about 3 minutes. Adjust the seasonings and serve immediately. Makes 4 cups.

Tip: If you cook chickpeas from scratch, to each pound of dry bean add 3 large garlic cloves, peeled and 2 bay leaves. Discard the flavorings. Add salt to taste after the beans are cooked. --Jack Bishop

*Adapted to lowfat cooking from a recipe in THE COMPLETE ITALIAN VEGETARIAN COOKBOOK: 350 Essential Recipes for Inspired Everyday Eating, by Jack Bishop (Houghton-Mifflin). The original used 3 times the amount of olive oil. PER SERVING: 339 cals, 8g fat (20% cff) estmated by mastercook. Edited EMail from kitpath@earthlink.net 3/99

Serving Ideas : elf, veg-recipe, fareshare

Recipe by: Jack Bishop, COMPLETE ITALIAN VEGETARIAN*

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 11, 1999, converted by MM_Buster v2.0l.

Sicilian Couscous with Shrimp

Servings: 4 servings

Ingredients:

2 cub Couscous
(quick cook couscous may besubstituted;
Stock may need to then bereduced)
⅜ cub Olive oil; divided
Salt; to taste
Freshly-ground black pepper;to taste
1 small Onion; diced, abt ½ cup
¼ teaspoon Saffron
1 tablespoon Tomato paste
¼ teaspoon Red pepper flakes; more ifdesired
2 ½ cub Hot fish stock enriched withshrimp shells
½ pound Fresh small shrimp; peeled,deveined
½ pound Calamari; cleaned, and
Cut into rings
¼ cub Shelled almonds; ground fine
1 In food processor

Preparation:

Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein. Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells. Cook together for 20 minutes before straining out the shells and any other solids. Set the enriched stock aside and discard the shells. Keep warm to finish the couscous or cool and refrigerate promptly. In a bowl mix the uncooked couscous with ¼ cup olive oil and 1 teaspoon each of salt and pepper. Rub the couscous between your fingers to fully incorporate these ingredients. In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat. Add the onions and begin to cook them to a translucent stage. Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes. Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage. Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer. Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked. At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes. The shrimp will gently poach. Two minutes before serving add the calamari. Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish. This recipe yields 4 to 6 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A40 broadcast 04-26-1997) 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

05-01-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

Sicilian Fish Stew with Tomato And Parsley

Servings: 1 servings

Ingredients:

6 tablespoon Olive oil
1 cub Chopped onion
2 large Garlic cloves; chopped
2/3 cub Chopped fresh parsley
1 cub Chopped tomato; ( about 1medium)
1 1/3 cub Cold water
2/3 cub Dry white wine
2 pound Mixed fish fillets; (such assea bass,
; shark, orange
; roughy, cod and
; snapper), cut into
; 2-inch pieces

Preparation:

Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and saute 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

Serves 4.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 945 Calories (kcal); 82g Total Fat; (84% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 62mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Sicilian Fruit Filled Pastry

Servings: 1 Servings

Ingredients:

DOUGH:
8 cub Flour
3 cub Confectioners sugar
2 tablespoon Baking powder
½ teaspoon Salt
1 cub Shortening
2 Egg yolks
2 teaspoon Vanilla
Cold water, as needed

FILLING:
2 pound Dry figs
¼ cub Brandy or sweet vermouth
1 cub Applesauce
1 ½ teaspoon Orange rind, finely chopped
¾ cub Raisins, chopped
6 ounce Chocolate bits
1 teaspoon Allspice
¾ cub Candied citron, chopped
½ cub Toasted almonds, chopped
¼ cub Dark molasses
½ cub Walnuts, chopped
¼ cub Dates, chopped
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 tablespoon Vanilla or almond extract

ICING:
½ carton Confectioners sugar
1 Egg white
Juice of ½ lemon
1 teaspoon Vanilla

Preparation:

Prepare Dough:

Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour.

Prepare Filling:

Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours.

Prepare Icing:

Blend all ingredients together to form a soft icing.

Finish:

Roll out dough to a rectangular sheet to ⅛-¼" thickness. Cut into strips 4" wide. Place filling along edge of strip to about 1 ½-2" to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.

Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 23, 1998

Sicilian Hare with Chocolate

Servings: 1 servings

Ingredients:

1 Hare; jointed and skinned
2 teaspoon Paprika
6 teaspoon Plain flour
100 ml Sunflower oil
12 Peeled button onions
1 teaspoon Red wine vinegar
½ Bottle red wine
1 l Water or chicken stock
1 Bouquet garni
Wild mushrooms
Thyme
Chillies

TO FINISH:
72 g Raisins plumped in 4 flozbrandy
4 teaspoon Espresso coffee
4 Squares bitter chocolate
1 teaspoon Fresh oregano; finelychopped

Preparation:

Dredge the hare in the paprika and flour and brown in the oil. Brown the onions in the same oil, discard the oil and deglaze with the vinegar.
Reduce to nothing and add the wine.

Return the hare and onions to the casserole, add the stock and the bouquet garni. Bring to the boil, skim and simmer for about 45 minutes. Add the wild mushrooms, the thyme, chillies and red wine.

Stir in the brandy, raisins, chocolate and coffee and stir until thickened.
Add the onions to the casserole and bring it to the boil.

Sprinkle with oregano and serve from the casserole.

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

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

Converted by MM_Buster v2.0l.

Sicilian Olive Salad (Olive Schiacciate)

Servings: 8 Servings

Ingredients:

2 pound Large green olives w/ pits
2 large Red peppers, sliced
2 Garlic cloves, minced
1 Bunch celery, diced
1 Carrot, sliced thin
1 cub Capers
½ teaspoon Fennel seed
1 small Onion, sliced
1 tablespoon Wine vinegar
1 cub Olive oil
Salt/pepper

Preparation:

Pound each olive until broken so that the pis show but do not remove the pits. Place in large bowl with the rest of the ingredients. Add salt to taste only if needed. Mix well, cover and let stand in the refrigerator at least 24 hours before serving. Olives will keep well in the refrigerator in a jar for an indefinite time.

Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 17, 1998

Sicilian Orange Salad

Servings: 4 servings

Ingredients:

3 Navel oranges
3 Blood oranges
1 medium Red onion; sliced into
Paper-thin rings
8 large Fresh basil leaves; shredded
3 tablespoon Extra-virgin olive oil
Freshly-ground black pepper;to taste

Preparation:

Peel the oranges, and remove all the pith. Slice into ¼-inch-thick rounds. Arrange the slices on a large, shallow platter. Lay the onion slices on top of the oranges and sprinkle with the shredded basil. Drizzle the olive oil over the salad, and season generously with black pepper.
Cover and let stand at room temperature for at least 2 hours before serving for the flavors to marry. This recipe yields 4 to 6 first course or side dish servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8797 broadcast 01-13-1997) 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

08-08-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

Sicilian Pasta Salad

Servings: 6 servings

Ingredients:

1 teaspoon Salt
8 ounce Pasta shells or rotini;(pasta twists)
2 cub Fresh green beans
Trimmed and cut into 1-inchlengths
1 medium Yellow summer squash
Halved lengthwise and sliced¼ inch
Thick
12 ounce Jarred marinated artichokehearts with
Liquid
¼ cub Oil-packed sun-driedtomatoes
Drained and thinly sliced
1 tablespoon Red wine vinegar to taste;up to 2
1 tablespoon Chopped fresh oregano
Or1 tsp. dried
6 ounce Part-skim mozzarella cheese;diced
Preferably fresh
Salt and black pepper; totaste
6 SERVINGS LACTO

Preparation:

When company is coming, I often turn to this colorful pasta salad because it not only appeals to everyone, but it's ready in a flash.

Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.

Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.

Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat.
Serve at room temperature.

PER SERViNG: 251 CAL..; 12G PROT.; 10G TOTAL FAT (3G SAT. FAT); 31G CARB.; 20MG CHOL.; 455MG SOD.; 5G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 48

Converted by MM_Buster v2.0l.

Sicilian Pork

Servings: 4 servings

Ingredients:

2 tablespoon Cooking oil
1 pound Pork fillet - cut intomedallions; (450g)
6 ounce Button mushrooms - sliced;(175g)
1 small Red pepper - sliced
7 fluid ounce Dry white wine; (200ml)
1 Chicken stock cube -dissolved in 3fl oz; (75ml)boiling water
½ teaspoon Schwartz Marjoram or Basil
¼ teaspoon Schwartz Garlic Granules
¼ pint Double cream; (150ml)
1 teaspoon Cornflour - blended with 1tbs water

Preparation:

Heat the oil in a frying pan and fry the meat until browned. Add the mushrooms and red pepper and cook for a further 1-2 minutes. Stir in the wine, stock, Marjoram or Basil and Garlic Granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornflour paste and stir until thickened.

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Sicilian Pot Roast

Servings: 8 Servings

Ingredients:

4 pound Beef rump roast
2 ounce Salt pork, chopped
8 Black olives
8 Stuffed green olives
1 large Can crushed plum tomatoes
Flour for dredging
1 large Onion, sliced
Salt/pepper
¼ cub Raisins
4 tablespoon Olive oil
1 Garlic clove, chopped

Preparation:

Cut slits into meat and stuff alternately with black olives, stuffed olives, bits of garlic and salt pork. Dredge the meat with flour and brown in hot oil. Add tomatoes, raisins, and onions; season with salt and pepper.
Cover and cook in moderate 350 degree oven 2 ½ hours or until tender.
Check occasionally, and add water if needed.

Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 03, 1998

Sicilian Sauce for Pasta

Servings: 2 servings

Ingredients:

½ pound Cauliflower
A little saffron
1 Handful onion; chopped
1 Clove garlic; chopped
1 Handful pine nuts;(optional)
½ cub Raisins
1 Anchovy; diced

Preparation:

Par boil the cauliflower in water flavoured with a little saffron. Put this to one side.

Gently fry all the other ingredients until the onion is translucent. Add a little of the cauliflower water to stop it getting too dry. Cook for 10 minutes then add the cauliflower at the end.

Spoon over your favourite pasta.

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Sicilian Skillet Chicken

Servings: 4 servings

Ingredients:

4 Chicken breasts; skinned
1 small Onion
6 tablespoon Parmesan cheese; grated
½ teaspoon Rosemary; crushed
3 tablespoon Flour
1 can Stewed Italian tomatoes
1 cub Mushrooms; sliced
(14.5oz)

Preparation:

Flatten chicken slightly. Coat with 4 T cheese and then flour. Salt and pepper to taste. In skillet cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft.

Add tomatoes; cook, uncovered, over medium-high heat until thickened. Spoon over chicken; top with remaining cheese. Serve over pasta. Tastes great and is quick to fix, prep time: 5 minutes Cook time 25 minutes From Del Monte.

Per serving: 570 Calories (kcal); 29g Total Fat; (47% calories from fat); 65g Protein; 8g Carbohydrate; 191mg Cholesterol; 324mg Sodium Food Exchanges: ½ Grain(Starch); 9 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Sicilian Snaps

Servings: 4 servings

Ingredients:

50 g Unsalted butter
100 g Sugar
5 tablespoon Pouring golden syrup
50 g Plain flour
1 50 grams pie bitter plainchocolate
40 g Crystallised orange peel
300 ml Double cream
150 g Mascapone cheese
100 g Ricotta cheese
Good pinch ground cinnamon
25 g Icing sugar; sifted, plusextra
; for dusting
Cocoa powder; to dust

Preparation:

Preheat oven to 200c/400f/Gas 6.

1 Place the butter and sugar in a bowl and cream with an electric beater until light and fluffy. Slowly add the golden syrup to the butter mixture, stirring continuously. Fold in the flour until smooth.

2 Take tbsps of the mixture at a time and spoon onto a parchment-lined baking sheet with plenty of room for spreading (only make one sheet as this mixture makes 12).

3 With damp fingers, pat out the batter to 3cm/1 ¼" rounds. Bake for 3-5 minutes until lacy and golden brown.

4 Cut the chocolate into slivers and finely chop the orange peel.

5 Place the cream in a bowl and whip to soft peaks. Beat the mascapone and ricotta until smooth and fold into the cream.

6 Add the chocolate, orange peel and cinnamon and sieve the icing sugar on top. Gently fold in until combined.

7 Remove the baking sheet from the oven and leave for a minute. Fill a piping bag fitted with a 2.5cm/1" fluted nozzle with the flavoured cream mixture and chill until ready to use.

8 Using a palette knife, lift and quickly wrap each biscuit around a wooden or metal cylinder, that is no more than 4cm/ ½" to get a 'cannoli' shape.
Twist gently to remove and transfer to a wire rack to set while you finish the rest.

9 Arrange a dessert spoon and fork criss-crossed to one side of a serving plate and dust liberally with cocoa powder and then with icing sugar.
Carefully remove the spoon and fork to reveal a 'pattern'.

10 Pipe the flavoured cream into two brandy snaps. Arrange on the serving plate and dust with icing sugar and cocoa powder to serve.

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Recipe by: Can't Cook Won't Cook

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Sicilian Stockfish

Servings: 4 Servings

Ingredients:

1 ½ pound Dried stockfish or baccala
1 medium Onion, sliced
1 large Can tomatoes, peel, crush
1 ½ tablespoon Pignoli (pine) nuts
1 ½ tablespoon Raisins, seedless
2 tablespoon Capers
12 Black olives, pit, dice
1 cub Dry white wine
Salt/pepper
4 Potatoes, sliced

Preparation:

Soak dried stockfish for 4 days, changing water every 6 hours. (Most stockfish and baccala can be purchased presoaked these days.)

Saute onions in olive oil, lightly. Add crushed tomatoes and cook slightly, add nuts, raisins, capers, olives, wine and season with salt and pepper.
Bring to a low simmer for a few minutes.

Cut fish into serving pieces and place in a large baking dish. Arrange sliced potatoes around fish. Pour tomato sauce over fish and potatoes. Bake in oven 375 degrees for 1 hour until potatoes are tender and fish flakes easily. Usually served with Hot Italian Bread and a salad.

Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 17, 1998

Sicilian Stuffed Artichokes

Servings: 1 servings

Ingredients:

BLANCHING MIXTURE:
2 tablespoon Flour
1 quart Cold water
1 teaspoon Salt
½ Lemon; juice of
2 tablespoon Butter

ARTICHOKE HEARTS:
4 medium Sized artichokes
2 teaspoon Salt
½ teaspoon Pepper
1 cub Italian bread crumbs
3 Cloves garlic - sliced
1 tablespoon Grated parmesan or romanocheese
2 tablespoon Chopped parsley
2 cub Boiling water
2 tablespoon Olive oil

Preparation:

bottom flat. Remove the outer leaves carefully to expose the heart. Snip the tips off the remaining leaves. Use 1 tsp. of salt and cover with water and let stand for 10 minutes and drain. To keep the artichokes from turning brown, blanch the hearts in the boiling blanching mixture and then let cool. Mix together the breadcrumbs, half of the sliced garlic, cheese, parsley, salt and pepper. Spread the leaves of the artichokes open slightly and place 3 slices of garlic into each one. Sprinkle the breadcrumb mixture between the leaves and over the artichoke. Top with remaining parsley.
Stand the artichokes in a skillet. Pour the boiling water into the pan and sprinkle the artichokes with olive oil. Cover and cook for 40 minutes.

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Sicilian Stuffed Squash

Servings: 4 servings

Ingredients:

2 medium Zucchini
(½ lb. each)
2 tablespoon Extra-virgin olive oil
1 small Onion; finely chopped
(about ½ cup)
1/3 cub TVP flakes
¾ teaspoon Chopped fresh thyme
OR ¼ tsp. dried
¼ teaspoon Ground cinnamon
1 large Plum tomato; (1/3 cup)
Halved; seeded and chopped
1 tablespoon Tomato paste
6 Saffron threads
Soaked in 1 tsp. warm water;(optional)
3 tablespoon Currants
2 tablespoon Chopped fresh Italianparsley
1 ½ tablespoon Grated soy Parmesan
OR Parmesan cheese
Salt and freshly groundblack pepper
1 tablespoon Dry bread crumbs
4 SERVINGS DAIRY-FREE

Preparation:

At Regaleali, the estate of the Tasca-Lanza family in Sicily, chef Mario LoMenzo stuffs swordfish with a filling of grated cheese, parsley, currants, bread crumbs and herbs. Here, textured vegetable protein (TVP) replaces the bread crumbs traditionally used in the stuffing, and turns zucchini into a protein-rich main course. Use a spoon rather than a melon-baIler to remove the soft squash centers-that way, you'll be less likely to pierce through the bottom of the squash.

Preheat oven to 375F. Halve each zucchini lengthwise. To make squash halves sir securely, cur a thin, narrow 4-inch-long strip from bottom of each.
(Strips should be as thin as if you were peeling squash.) Using teaspoon, scoop our flesh to make long, narrow channel down center of each squash half, removing only soft, seeded part. Reserve enough scooped-out flesh to make 1 cup, then chop. Discard remaining flesh or save for another use.

In medium skillet, heat 1 tablespoon of oil over medium-high heat. Add onion and cook until transparent, stirring often, 3 to 4 minutes. Add reserved squash and cook until slightly softened, stirring occasionally, about 2 minutes. Add TVP flakes and cook, stirring, until coated with oil.
Stir in thyme and cinnamon. Add tomato and cook until beginning to soften, about 2 minutes. Stir in tomato paste, saffron mixture if desired, ¼ cup water, currants, parsley, and 1 tablespoon soy cheese. The filling will be moist. Season to taste with salt and pepper.

Place squash halves in square baking dish or ovenproof serving dish just large enough to hold them. Pour ½ cup water into dish. Spoon filling into each squash half, mounding slightly. In cup, mix bread crumbs with remaining soy cheese. Sprinkle evenly over each stuffed squash half, then drizzle with remaining 1 tablespoon oil.

Bake until neck of squash is easily pierced with knife, about 45 minutes.
Let stand for 20 minutes before serving. Alternatively, cool completely, cover with foil and set aside at room temperature; serve within 12 hours (squash will be less succulent if refrigerated).

PEP SQUASH HALF: 139 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 14G CARB.; 2MG CHOL.; 199MG SOD.; 4G FIBER

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By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 38

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Sicilian Tuna

Servings: 4 servings

Ingredients:

4 Tuna steaks -; (abt 6 oz ea)
½ cub All-purpose flour
½ cub Olive oil
1 Red onion; thinly sliced
¼ cub Chicken stock; fresh orcanned
1 ½ tablespoon White wine vinegar
1 tablespoon Fresh parsley; chopped
Freshly-ground black pepper;to taste
Salt; to taste

Preparation:

Roll the tuna steaks in flour and pat off the excess. Heat a large frying pan and add the oil. Pan-fry the fish over medium heat, about 1 to 2 minutes per side, and remove to a warm plate. Do not overcook. Discard half the oil and return the pan to the heat. Add the onion, chicken stock, vinegar, and black pepper to taste. Saute for about 5 minutes until the onion just becomes tender and the sauce reduces a bit. Add the parsley and salt to taste. Spoon the sauce over the warm fish and serve.

Comments: This dish is easy to prepare and simply delicious. But the tuna must be fresh. Need I tell you not to overcook tuna? The center should be soft and moist, not dry and firm.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-29-1992 issue - The Springfield Union-News

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

07-15-1994

Recipe by: Jeff Smith

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Sicilian Vegetable Stew

Servings: 6 servings

Ingredients:

1 large Onion; chopped
3 Celery stalks; includingleaves,
(3 to 4)
; chopped
3 tablespoon Olive oil
1 kg Aubergines; cut into 2.5cm(1
; inch) chunks (2
; ¼lb)
1 tablespoon Salted capers; soaked inwater for
; 10 minutes, then
; drained
20 Green olives
1 tablespoon Sugar
1 tablespoon White wine vinegar
55 g Concentrated tomato paste;(2oz)
Salt and pepper

Preparation:

Blanch the onion and celery in lightly salted boiling water for a dew minutes, then drain.

Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don't overcrowd the pan, you will probably have to cook them in batches). Add the onion, celery and all the remaining ingredients.
Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking.

Should the sauce require extra moisture, add a tbsp or two of water during cooking. Season to taste with salt and pepper.

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Sicillian Mushroom Spaghetti

Servings: 4 servings

Ingredients:

2 Cloves garlic
1 Dried chilli
1 Bayleaf
1 pound Mushrooms
2 tablespoon Olive oil
1 400 gram tin choppedtomatoes
Salt and freshly-groundpepper
1 pinch Oregano
1 tablespoon Dry white wine
14 ounce Spaghetti

Preparation:

Peel and chop garlic and mushrooms. Heat olive oil in frying pan. Fry dried chilli, bayleaf and garlic for 2 minutes. Add in mushrooms.

Cook for 5 minutes. Pour over white wine. Discard chilli. Add in tomatoes oregano, salt and pepper.

Cook over medium heat for 10 minutes. Meanwhile, cook spaghetti in boiling, salted water till tender. Drain and serve with mushroom sauce.

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Recipe by: Teletext (Ch4)

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Sicillian Rabbit with Chocolate

Servings: 4 servings

Ingredients:

1 Rabbit; jointed and skinned
2 teaspoon Paprika
6 teaspoon Plain flour
100 ml Sunflower oil; (3 ½fl oz)
12 Peeled button onions
1 teaspoon Red wine vinegar
½ Bottle red wine
1 l Water or chicken stock;(35fl oz)
1 Bouquet garni

TO FINISH:
85 g Raisins plumped in ½ cupbrandy; (3oz)
4 teaspoon Espresso coffee
4 Squares bitter chocolate
1 teaspoon Fresh oregano; finelychopped

Preparation:

Dredge the rabbit in the paprika and flour and brown in the oil. Brown the onions in the same oil, discard the oil and deglaze with the vinegar.
Reduce to nothing and add the wine. Return the rabbit and onions to the casserole, add the stock and the bouquet garni. Bring to the boil, skim and simmer for about 45 minutes.

Stir in the brandy, raisins, chocolate and coffee and stir until thickened.
Add the onions to the casserole and bring it to the boil. Sprinkle with oregano and serve from the casserole.

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Per serving: 435 Calories (kcal); 42g Total Fat; (80% calories from fat); 14g Protein; 9g Carbohydrate; 32mg Cholesterol; 31mg Sodium Food Exchanges:
½ Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates

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Sickbed Soup

Servings: 2 servings

Ingredients:

2 cub Milk
¼ cub Cooked rice
Salt
Honey

Preparation:

Ina medium saucepan, heat milk and rice over low heat. Add salt and honey to taste.

Variation: If you like your soup a little thick, make a thin white sauce first: In a medium saucepan, heat 1 teaspoon unsalted butter and stir in 1 teaspoon flour. Cook over low heat until the mixture bubbles. Then slowly add milk. The more flour and butter, the thicker the soup.

Eat! Eat!- Wonderful Recipes From the Old Country Like My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8

Recipe by: Eat! Eat! by Ruth Kanin p. 28

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 18, 1998, converted by MM_Buster v2.0l.

Sickbed Soup-Chicken

Servings: 1 servings

Ingredients:

1 large Chicken; (the bigger isbetter, but a fryer willdo)
1 White turnip; peeled and cutinto medium chunks
1 Yellow onion; cut intochunks
2 Parsnips; peeled and cutinto slices
3 Carrots; peeled and cut intoslices
4 Stalks of celery; cleanedand cut into strips/pieces
5 Healthy pieces of freshdill; or at least theflower part of one stalk

Preparation:

My Aunt Annie made this chicken soup - I still do.

(I don't put salt into the soup - if someone wants it, he/she can add it.)

Put everything into the pot with about 3-4 quarts of water. Simmer until done. Debone the chicken, put into the refrigerator and skim off the fat.

Hope you all like this. The nice thing about this recipe is that it goes by the numbers...1,2,3,4,5...

Posted to JEWISH-FOOD digest by "Maura E. Stone" <snmstone@arriba.nm.org> on Nov 18, 1998, converted by MM_Buster v2.0l.

Signature Dish - Mango, Lobster And Ginger Soup

Servings: 4 servings

Ingredients:

2 Sticks lemongrass
2 medium Mangoes
8 ounce White wine
Bouquet garni; (bay leaf,dill and
; flat leaf parsley)
3 fluid ounce Double cream
A lemon; juice of
3 fluid ounce Natural yoghurt
2 pound Lobster
Few strands of chives
1 2 ounces pie ginger; peeled
15 fluid ounce Water
1 Pinches fresh flat leafparsley
Salt and pepper
Little vegetable oil
1 For the Mangoes: Peel both mangoes and de-seed by cutting away the flesh
from both sides of the stone. Dice one halve and leave aside for garnish.
2 To poach the Lobster: Put the water onto boil with the wine and the
bouquet garni. Place the lobster into the poaching liquid and cook for
15-20 minutes. Remove the lobster and immerse into cold water.
3 For the Soup: Crack the lobster claws and remove the flesh. Add to the
stock (poaching liquid) with the lemongrass, ginger and rest of the mango.
Cook until the mango is tender.
4 Remove the lemongrass and puree the mixture. Place back in the pan and
simmer on a medium/low heat until reduced by half - about 5-10 minutes.
Leave to cook and refrigerate for two hours.
5 To prepare the lobster: Split the lobster in half lengthways, extract the
tail and wash one half of the shells thoroughly. Discard the other half.
6 To cook the lobster: Dice the meat into bite-sized chunks and season with
salt and pepper. Heat a little oil in a pan and flash-fry the lobster with
the parsley. Set aside to cool.
7 Finally remove the soup from the fridge and fold in the cream. Pour into
a bowl, add the lobster shell and fill with lobster meat. Garnish with a
couple of strands of chives, diced mango and yoghurt.

Preparation:

Hint - The season for lobster is May and June, and therefore the cheapest time to buy.

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Recipe by: Fresh Food

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Silken (Tofu) Chocolate Pie

Servings: 1 servings

Ingredients:

2 carton Firm silken; (Japanese) tofu
6 ounce Chocolate chips
2 tablespoon Maple syrup
1 Graham cracker crust

Preparation:

This is an easy chocolate pie made with tofu. Very mousse-like!

Beat tofu at high in mixer about 5 minutes or so until smooth. Melt chocolate chips and beat into tofu mixture. Beat in maple syrup. Pour into prepared crust. Chill at least 2 hours. I find overnight is even better.

Recipe by: Susan Murie <susanm@wing.net>

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

Silky Tofu with Ancient Eggs

Servings: 4 servings

Ingredients:

1 package Soft tofu -; (14 oz)
3 tablespoon Szechuan preserved mustardgreens
(or homemade pickled mustardgreens)
2 Thousand-year-old eggs
¼ cub Chopped fresh cilantro
3 Scallions; thinly sliced
3 tablespoon Sesame oil
2 tablespoon Rice vinegar
1 tablespoon Soy sauce

Preparation:

Lift the tofu out of its liquid, and cut the tofu into ¾-inch cubes.
Place the cubes on paper towels and let drain, about 15 minutes. Remove the shells from the thousand year-old eggs and roughly chop each egg. Rinse the preserved mustard greens to remove excess salt, drain, and mince. Place mustard greens in a bowl, along with the chopped egg, cilantro, scallions, sesame oil, rice vinegar and soy sauce. Gently toss to mix the ingredients.
Place the tofu on a platter and top with the chopped relish. Serve immediately. 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-1B18 broadcast 04-02-1998) 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

04-11-1998

Recipe by: Susan Feniger and Mary Sue Milliken

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Silly Putty

Servings: 1 Servings

Ingredients:

½ cub Elmer's glue
½ cub Starch; liquid
Food coloring

Preparation:

Do NOT substitute any other glue for Elmer's glue! Slowly add starch to glue and knead with fingers. The more you work with it the better it jells.
Add food coloring if you want.

Posted to MM-Recipes Digest V4 #2 by valerie@nbnet.nb.ca (valerie) on Jan 05, 1999

Simmered Black Beans

Servings: 4 servings

Ingredients:

1 cub Chopped onion
½ cub Chopped green bell pepper
2 tablespoon Olive oil
1 Garlic clove; finely chopped
½ teaspoon Ground cumin
½ teaspoon Chili powder
1 can Black beans - (16 oz);rinsed, drained
1 cub Canned diced tomatoes
¼ teaspoon Dried thyme
Salt
Freshly ground black pepper

Preparation:

Cook and stir onion, green pepper and olive oil in medium skillet over low heat until vegetables are tender, about 5 minutes. Add garlic, cumin and chili powder; cook 1 minute. Add beans, tomatoes and thyme; stir to combine. Cover and cook over very low heat about 10 minutes. Uncover and cook, stirring, until beans are thickened, about 5 minutes. Season to taste with salt and pepper. Yields 4 servings.

Recipe Source: St. Louis Post-Dispatch - 09-21-1998 By Marie Simmons

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Simmered Lamb with Couscous

Servings: 4 servings

Ingredients:

2 teaspoon Vegetable oil
3 Onions; sliced
1 teaspoon Ground cinnamon
1 teaspoon Ground cumin
500 g Lean diced lamb
12 Baby new potatoes
2 tablespoon Chopped fresh mint
1 tablespoon Finely grated lemon rind
2 cub Beef stock
440 g Canned tomatoes; undrained &mashed
2 tablespoon Honey
1 ½ cub Couscous
1 1/3 cub Boiling water

Preparation:

1. Heat oil in a wok over a medium heat. Add onions, cinnamon and cumin and stir-fry for 3 minutes or until onions are soft. Add lamb and stir-fry for 5 minutes or until brown.

2. Add potatoes, mint, lemon rind, stock, tomatoes and honey to wok. Reduce heat. Cover and simmer for 30 minutes or until lamb is tender and potatoes are cooked.

3. Place couscous in a bowl. Pour over boiling water. Mix to combine. Allow to stand, without stirring, for 2 to 3 minutes or until all liquid is absorbed. Fluff with a fork.

4. Place couscous on serving plates and top with lamb mixture. Serve with seasonal vegetables of choice and thick slices of toasted foccacia.

Recipe by: Super Food Ideas (Aussie Magazine)

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Simnel Cake

Servings: 1 servings

Ingredients:

3 ounce Margarine; softened
3 ounce Demerara sugar
2 Eggs; beaten
8 ounce Mixed fruit
4 ounce Glace cherries; washed,dried and
; quartered
2 ounce Mixed peel; chopped
½ teaspoon Ground cinnamon
½ teaspoon Grated nutmeg
½ teaspoon Ground mixed spice
Finely grated rind of onelemon
8 ounce Flour
2 tablespoon Milk; (if necessary)
3 ounce Marzipan
TOPPING
2 tablespoon Apricot jam; warmed
12 ounce Marzipan

Preparation:

1. Line and grease a 7inch / 18cm round cake tin.

2. Cream the margarine and sugar, gradually beat in the eggs.

3. Fold in the mixed fruit, glace cherries, mixed peel, spices, lemon rind and flour. If the mixture is too firm add the milk.

4. Spoon half of the cake mixture into the tin.

5. Roll out the 3oz / 75g of marzipan to a 7inch / 18cm circle, and place this onto the cake mixture. Cover with the remaining cake mixture

6. Cover with foil and bake for about 30 minutes, or until golden. Remove the cake from the tin and allow to cool.

7. Use 2/3 of the marzipan to make a further 7inch / 18cm circle. Use the remaining marzipan to make 11 small balls.

8. Brush the top of the cake with jam and place the circle of marzipan over. Arrange the balls around the edge of the cake, fixing them with the remaining jam.

9. Place under a hot grill until the marzipan begins to turn brown.

10. Tie yellow ribbon around cake and decorate with flowers.

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NOTES : A rich ornamental cake made especially at Easter.

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Simnel Cake (Easter Cake)

Servings: 1 servings

Ingredients:

175 g Soft brown sugar; (lightcolour) (6oz)
175 g Soft margarine or butter;(6oz)
3 large Eggs
1 teaspoon Mixed spice
½ teaspoon Powdered cinnamon
175 g Self raising white flour;(6oz)
225 g Small blackcurrants; (8oz)
50 g Raisins; (2oz)
40 g Finely chopped mixed peel;(1½oz)
50 g Ground almonds; (2oz)
2/3 drop Almond essence

Preparation:

You will need an 8 inch (20cm) round cake tin greased with melted vegetable fat and a cirlce of grease proof paper in the base.

Heat the oven to 170øC/325øF/gas mark 3.

Put all the ingredients into a roomy bowl. Beat with a wooden spoon until well mixed. Spoon the mixture into the prepared tin. Level the surface and a quick bang on the work top will help this.

Bake in the oven for about 1 ½ hours until the cake is shrinking away from the side of the tin. Leave the cake in the tin until it firms up and the tin is not too hot to hold. Run a thin knife round the side of the cake pressing the blade towards the tin. Turn onto a wire rack.

To turn this cake into a Simnel Cake you will need about 200g (7oz) of made up marzipan and 2 tbsp of warm apricot jam.

If the cake is not flat, slice off the domed bit and turn the cake upside down on the plate. Brush the flat top with a little apricot jam.

Roll the almond paste out and cut a circle to fit the top of the cake. This should be about 5cm thick depending how much you like marzipan. Press the circle on top of the cake. Firm it down. Mark the edges with a fork or pinch it up as you might do pastry (score a lattice design on the paste with the blunt side of a knife. Toast under a hot grill if you wish).

Use the rest of the almond paste to roll out 11 small balls as evenly as possible. Set these balls round the edge of the cake, a tiny dot of icing will anchor each ball. The tradition is that the 11 balls represent the 11 apostles (Judas the triator is left out).

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Simple Baked Spaghetti Squash

Servings: 5 servings

Ingredients:

3 pound Spaghetti squash; (onesquash)

Preparation:

Preheat oven to 350.

Cut squash in half lengthwise, discarding seeds. Place squash halves, cut side down, in a 9 X 13 baking dish; add water to the dish to a depth of ½". Bake at 350 for 45 minutes or until squash is tender when pierced with a fork.

Remove squash from dish and cool. Scrape inside of squash with a fork to remove spaghetti like strands.

Yields 5 cups.

NOTES : See Oct. 1998 Cooking Light for photos to go with instructions and for recipes using spaghetti squash.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on Apr 27, 1999, converted by MM_Buster v2.0l.

Simple Caramel Sauce

Servings: 1 servings

Ingredients:

2/3 cub Granulated sugar
1 tablespoon Water; up to 2
1/3 cub Water

Preparation:

Place sugar and 1 to 2 tablespoons water in saucepan and swirl (shake pan with circular motion) over moderately high heat until the sugar has dissolved completely. Then let the sugar boil, swirling the pan occasionally, until the syrup turns a light, nut brown. This will take 3 to 4 minutes. Remove saucepan from heat as soon as the desired color is reached; if you let it darken too much, it will have a bitter taste. Pour 1/3 cup of water into the preceding caramel and simmer, stirring, until the caramel has dissolved.

Use this sauce to coat the bottom of dessert plates, for example: coat a plate and place a poached pear on top.

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Simple Cheesecake

Servings: 8 servings

Ingredients:

125 g Plain sweet biscuits;crushed
60 g Butter; melted
3 teaspoon Gelatin
2 tablespoon Hot water
250 g Cream cheese; softened
400 g Nestle Sweetened CondensedMilk
¼ cub Lemon juice
½ cub Cream
Cinnamon

Preparation:

Combine biscuits and butter, press into base of a 20 cm springform pan, refrigerate. Sprinkle gelatin over hot water, cool. Beat cream cheese until smooth, add Nestle Sweetened Condensed Milk, beat until combined. Add lemon juice and cream, beat well. Spoon evenly over prepared crumb crust, sprinkle well with cinnamon, refrigerate until set.

Recipe by: Super Food Ideas (Aussie Magazine)

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Simple Chicken Curry

Servings: 1 servings

Ingredients:

1 tablespoon Butter
2 tablespoon Peanut oil
4 Boneless chicken breasthalves; skinned
1 Onion; chopped
3 Garlic cloves; minced
3 tablespoon Curry powder
½ cub Diced apple
½ cub Chopped dried apricots
½ cub Golden raisins
1 14 ½ ounce chicken broth
Salt
Freshly cooked rice

Preparation:

Melt butter with oil in heavy large skillet over medium heat. Add chicken and brown on both sides, about 5 minutes. Transfer to plate. Add onion and garlic to skillet and saute until translucent, about 6 minutes. Stir in curry powder. Return chicken to skillet. Add apple, apricots and raisins.
Add enough broth to just cover mixture. Season with salt. Cover and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to platter. Keep warm. Continue simmering fruit mixture until fruit is tender and sauce thickens, about 5 minutes. Spoon over chicken and serve with rice.

Serves 4.

Bon Appetit October 1990

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Converted by MM_Buster v2.0l.

Simple Chicken Pot Pie

Servings: 1 servings

Ingredients:

1 ½ pound Boneless; skinless chicken
; breasts and/or
; thighs
2 cub Chicken broth
1 ½ tablespoon Vegetable oil
1 Medium-large onion chopped
3 medium Carrots; peeled and cut
; crosswise ¼-inch
; thick
2 small Celery ribs; cut crosswise
; ¼-inch thick
Salt and pepper
Ground black pepper
4 tablespoon Butter
½ cub All-purpose flour
1 ½ cub Milk
½ teaspoon Dried thyme
3 tablespoon Dry sherry
¾ cub Frozen green peas; thawed
3 tablespoon Minced fresh parsley
1 Box commercial puff pastryor phyllo
; dough

Preparation:

Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in a dutch oven over medium heat. Cover and bring to simmer, simmer until chicken is done. Transfer meat to a large bowl and broth to another bowl.

Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots, and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces.
Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies.

Yield: 6 to 8 servings

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Recipe by: COOKING LIVE SHOW # CL9200

Converted by MM_Buster v2.0l.

Simple Chipotle Chilaquiles (Tortilla "Casserole")

Servings: 4 servings

Ingredients:

1 can Whole tomatoes - (28 oz);drained
(or 1 ½ lbs fresh ripetomatoes; about 3
Round or 9 to 12 plum)
2 Canned chipotle chiles enadobo -; (to 3)
1 ½ tablespoon Vegetable or olive oil
1 large White onion; sliced ¼"thick
3 Garlic cloves; finelychopped
2 ½ cub Canned chicken or vegetablestock; more if needed,
Homemade or low-sodium
Coarse salt
2 cub Coarsely-shredded cookedchicken
¼ cub Finely-crumbled Mexicanqueso añejo;
Or Romano or Parmesan cheese
1/3 cub Homemade Crème Fraîche; (seerecipe)
(or sour cream thinned witha little milk)
2 Sprigs epazote or ½ cupchopped cilantro
Fried or Baked TortillaChips; (see recipe)
(or 8 ounces tortillas chips 8 to 12
Cups)

Preparation:

If using drained canned tomatoes, place them in a blender. If using fresh tomatoes, spread them onto a baking sheet, and place them 4 inches below a very hot broiler. When they are darkly roasted (they will be blackened in spots), about 6 minutes, flip them over, and roast the other side. After 5 to 6 minutes, the tomatoes will be splotchy-black, blistered, soft, and cooked through. Remove from broiler, and let cool. Working over your baking sheet, pull off and discard the blackened skins, and, if you're using round tomatoes, remove hard cores. Transfer tomatoes to a blender, along with all the juices that have accumulated on the baking sheet. Add chipotles to the blender, seeds and all. Blend the tomatoes and chiles to a purée, making sure that it retains a little texture. You should have 2 ¼ cups purée.
Over medium heat in a deep, large, wide pot or caquela, add oil and half the onion. Cook, stirring often until the onion is richly golden, about 7 minutes. Add the garlic, and stir for another minute, then raise the heat to medium-high. Add the tomato purée, and stir constantly, until the mixture thickens considerably, 4 to 5 minutes. Stir in stock, and season with salt. You should have 4 ½ cups -- if not, add extra stock until you do. This sauce can be prepared in advance and stored in an airtight container, refrigerated, for up to 4 days. Set out the chicken, cheese, and crème fraîche or sour cream. Place the sauce in a deep, large, wide pot or caquela over medium-high heat, and cook until the sauce boils. Stir in the epazote (if you are using cilantro, set aside to add later) and the chips, coating all the chips well. Let sauce return to a rolling boil, cover, and turn off the heat. Let stand 5 minutes (no longer). Immediately remove cover, and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely. They should be a little chewy, but not mushy. (If they are too chewy, stir in a little more stock, cover, and set over medium heat for 3 to 4 minutes more.) Sprinkle with cilantro, if using. Spoon onto warm individual plates, or serve directly from the pot. Drizzle the chilaquiles with the crème fraîche or sour cream.
Top with remaining onions and chicken, and dust generously with the cheese.
Serve immediately. Serves 4.

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

Per serving: 14 Calories (kcal); trace Total Fat; (3% 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: Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and

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Simple Cioppino

Servings: 1 servings

Ingredients:

1 cub Tomato sauce; (8 ounces)
1 cub Tomatoes; cut up, (8 ounces)
1 cub Chopped onion
2 teaspoon Chopped garlic
Dried basil; dried thyme,dried
Marjoram and dried oregano
Pepper to taste
1 tablespoon Dried parsley flakes
½ cub White wine
1 Bay leaf
½ pound Cooked shrimp
¼ pound Precooked scallops
¼ pound Precooked crabmeat
1 Fresh zucchini; thinlysliced
1 medium Yellow squash; thinly sliced
2 Fresh plum tomatoes; thinlysliced

Preparation:

In a large saucepan with hot tomato sauce, add onion, garlic, basil, thyme, marjoram, oregano and pepper. Stir and simmer. While simmering, prepare seafood. Cut the larger shrimp, scallops or crabmeat into smaller pieces.
(About ½- inch chunks). Add seafood to skillet to warm. Add parsley flakes, white wine and bay leaf. In a plastic micro-safe container-steamer, fill bottom part with water. Add zucchini, squash and plum tomatoes to top part. Micro-cook on high-heat until crisp-tender. In skillet with seafood, add cooked zucchini, squash, and plum tomatoes. Simmer until ready to eat.
Serve warm.

Approximately 20 minutes.

Per serving (excluding unknown items): 527 Calories; 5g Fat (9% calories from fat); 57g Protein; 52g Carbohydrate; 443mg Cholesterol; 2029mg Sodium

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

Recipe by: FOOD IN A FLASH SHOW #FF2083

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Simple Flaky Crust

Servings: 1 servings

Ingredients:

2 cub Bleached all-purpose flour
½ cub Instant flour; (Wondra orShake and Blend)
½ teaspoon Salt
½ pound Butter; cut ½" cubes
8 ounce Sour cream
1 tablespoon Milk - (to 2 tbspns);(optional)
=== GLAZE ===
1 Egg; lightly beaten

Preparation:

In a bowl, mix flour, instant flour, salt. Toss the butter in the flour mixture to coat. Place in the freezer for 10 minutes. Dump the flour-butter mixture on the counter and roll over it with a large rolling pin to flatten butter lumps. Scrape together and roll over again. Repeat one more time, then scrape back into the bowl and place in the freezer for 5 minutes. Dump onto the counter and roll and scrape together three more times. Place in the freezer for 10 minutes, then gently fold in sour cream. The dough should be moist enough to hold together in a ball. Add 1 to 2 tablespoons milk if needed. Shape into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes before dividing in half and rolling out. This is enough for two single or one double 9-inch crust. To prebake, lightly flour the counter and place the disk of dough on the counter. Sprinkle lightly with flour and roll out evenly, placing the rolling pin in the center of the dough dish, rolling forward and bake, rotating the dough 45 degrees, and rolling again. Fold the dough in half, then in half again. Place the dough in the pie pan, unfold, and trim. Cover it with parchment or foil and fill the covered crust with weights to hold it down. Bake 15 minutes in the center of a preheated 400 degree oven. Remove parchment and weights. Cover the edges with foil if they are browning fast. Bake 5 more minutes. Brush with the glaze, and bake 4 to 5 minutes more.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Shirley O.
Corriher, "Cookwise" From the TV FOOD NETWORK - (Show # CL-9122 broadcast 05-05-1998) 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

11-12-1998

Recipe by: Shirley O. Corriher

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Simple Green Salad with a Warm Dressing of Walnut And Bacon

Servings: 1 servings

Ingredients:

1 Bowl of assorted lettuceleaves

DRESSING:
½ teaspoon Mustard
1 teaspoon Caster sugar
Salt and pepper
1 tablespoon Mild white wine vinegar
4 tablespoon Olive and walnut oil
1 Clove garlic; crushed
2 Rashers bacon; grilled andcut
; into strips

Preparation:

Arrange the lettuce leaves in a bowl then place all the ingredients except the grilled bacon into a saucepan. Whisk gently, then heat slightly.

Add the grilled bacon pieces and pour over the salad just before serving.

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

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

Simple Herb Sauce

Servings: 1 servings

Ingredients:

2 cub Chicken stock
2 tablespoon Diced shallots
1 tablespoon Minced garlic
1 tablespoon Chopped mixed herbs
(such as parsley; thyme androsemary)

Preparation:

In a small saucepan combine all ingredients and bring to a boil over medium heat. Reduce heat to simmering and cook until reduced in half to about 1 cup.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-035 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com

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

03-12-1997

Recipe by: Emeril Lagasse

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Simple Lemon Cake with Lemon Icing

Servings: 1 servings

Ingredients:

LEMON CAKE INGREDIENTS:
1 Box Yellow Cake Mix
1 package (3-oz.) Lemon Gelatin
¾ cub Vegetable Oil
4 large Eggs
¾ cub Water
¼ teaspoon Lemon Extract
1 Or 2 Tbs. Lemon Zest;(finely grated rind of afresh lemon)

LEMON ICING INGREDIENTS:
1 cub Confectioners' Sugar
4 tablespoon Fresh Lemon Juice

Preparation:

Makes One 9x13 Cake

Combine lemon gelatin and the yellow cake mix in a large mixing bowl, and blend well.

Add the vegetable oil, eggs, water, lemon extract, and lemon zest. Mix lightly until well combined, and pour the cake batter into the prepared cake pan.

Bake as directed on the yellow cake mix package.

To prepare the icing, simply combine the confectioners' sugar with the lemon juice in a small mixing bowl.

When cake is baked, spread the icing on top while the cake is still warm.
Slice to serve and enjoy.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on May 8, 1999, converted by MM_Buster v2.0l.

Simple Lemon Souffl‚

Servings: 1 servings

Ingredients:

4 Eggs
2 Lemons
5 tablespoon Caster sugar
1 Pinches salt

Preparation:

Prepare 6 ramekins with caster sugar. Preheat oven to 220C/gas 7. Separate the eggs. Finely grate the zest of the lemons and squeeze the juice.

Beat yolks, lemon juice and zest and 2tbsp caster sugar in a wide mixing bowl until light and creamy.

Whisk egg whites with a small pinch of salt until it forms fluffy peaks.

Whisk in 1tbsp sugar to stiff peaks. Whisk in the rest of the sugar to stiff peaks.

Fold meringue into lemon mixture very lightly.

Pour into prepared ramekins, levelling tops. Bake for 4 or 5 minutes in preheated oven until well risen and golden.

Dredge with icing sugar and serve with a sprig of sweet cicely to garnish.

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Simple Lobster Tartare

Servings: 1 servings

Ingredients:

2 pound Lobster; (cooked for four
; minutes)
8 Asparagus spears; trimmed
½ Cucumber; halved lengthwise
; and de-seeded
Freshly ground black pepper

FOR THE MARINADE:
2 cub Olive oil
1 Lime; Juice of
Good handful of choppedmixed herbs; such as basil,
; tarragon lemon balm
1 Hand of garlic; halved

FOR THE ANCHOVY MAYONNAISE:
2 Egg yolks*
1 tablespoon White wine vinegar
1 teaspoon Grainy mustard
5 Anchovy fillets in oil;drained and
; coarsely chopped
5 Basil leaves; chopped
¾ cub Olive oil
1 tablespoon Hot water

TO SERVE:
4 large Sprigs chervil
Bread

Preparation:

Two days before serving:

Cook lobster. Crack shells and claws. Mix together all the marinade ingredients in a separate jug or bowl and pour over the lobster. Leave in the refrigerator overnight.

Next day:

Cook the asparagus in boiling, salted water until just tender. Refresh in cold water and drain. Then cut it into ½-inch dice and reserve. Chop the cucumber into pieces the same size as the asparagus. Make the anchovy mayonnaise: put all the ingredients except the olive oil and hot water in a blender or food processor and whisk together. Add the olive oil; drop by drop, continuing to blend and gradually increasing the addition of the oil to a trickle. Then add the hot water until you have a thick, smooth mayonnaise (it is important to add the oil slowly and steadily in this way, rather than all at once, or you may run the risk of the mixture curdling).
Season with pepper to taste. Reserve.

Just before serving, assemble the tartare:

Remove the lobster from the marinade, cut it into cubes of a similar size to the asparagus and cucumber and combine all three together in a bowl. Add the anchovy mayonnaise and season with pepper (the anchovies will probably make the mixture salty enough). Mix thoroughly. To serve, either pile the mixture into shallow bowls or plates of for a neater presentation, place a 2 ½-inch diameter pastry cutter in the center of each bowl or plate. Pack each ring with the lobster and asparagus mixture, pressing down as you do so. Neaten off the top, then carefully lift off the pastry rings. Garnish each serving of tartare with a good sprig of chervil and serve with the bread.

Yield: 4 servings

*RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."

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Per serving: 6163 Calories (kcal); 603g Total Fat; (86% calories from fat); 177g Protein; 27g Carbohydrate; 863mg Cholesterol; 2770mg Sodium Food Exchanges: 0 Grain(Starch); 23 ½ Lean Meat; 2 ½ Vegetable; ½ Fruit; 119 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW# INE189

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Simple Peach Sorbet

Servings: 1 servings

Ingredients:

1 can Peaches in heavy syrup; (29ounces)
1 tablespoon Orange juice

Preparation:

Place the unopened can of peaches in the freezer until frozen soiled, about 24 hours. Submerge the unopened can in very hot tap water for 1 minute.
Open the can and pour any thawed syrup into the bowl of a food processor that has been fitted with its steel cutting blade. Remove the frozen fruit from the can and cut into large chunks; place in the food processor and add the orange juice. Process until smooth, scraping down the sides as needed.
Serve immediately, or spoon into an airtight container and freeze until ready to serve. NOTE: For an even more heavenly flavor, substitute a tablespoon of peach snapps for the orange juice. You might even want to try making other sorbet flavors by using canned pears and apricots.

Converted by MC_Buster.

NOTES : 3 to 4 servings

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Simple Pecan Crunch Cakes

Servings: 1 servings

Ingredients:

110 g Unsalted butter; (4oz)
1 cub Chocolate chips
150 g Shredded coconut; (5 ½oz)
110 g Chopped pecans; (4oz)
400 ml Condensed milk; (14fl oz)

Preparation:

Heat oven to 180øC/350øF/gas mark 4.

Melt butter and pour into an 8 inch baking tray. Sprinkle the coconut, choc chips and the nut and then drizzle over the condensed milk. Do not mix, just bake in the oven for 35 minutes.

Remove, cool and cut into 2 inch squares to serve.

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Per serving: 2591 Calories (kcal); 230g Total Fat; (74% calories from fat); 19g Protein; 162g Carbohydrate; 241mg Cholesterol; 38mg Sodium Food Exchanges: 1 ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 45 ½ Fat; 9 ½ Other Carbohydrates

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Simple Pho

Servings: 4 servings

Ingredients:

2 cub Nonfat Beef Broth; OrHomemade
2 slice Ginger; To 6 Slices, CrushedWith Side Of Knife
1 Cinnamon Stick
4 Whole Star Anise
10 Cloves Garlic
2 tablespoon Fish Sauce
1 pound Dried Rice Noodles; AlsoCalled Banh Pho
1 pound Bok Choy
½ pound Skinless Boneless ChickenBreast; Sliced Thin

Preparation:

Place 2 C of beef broth (homemade if possible and defatted), in a pan and heat with2 - 6 slices of fresh ginger crushed with the side of your knife (to your preference), a cinnamon stick, 4 whole star anise, and 10 whole cloves garlic. Gently simmer for half an hour. Strain and add 2 Tbsp fish sauce.

Steam bok choy.

While broth simmers, soak 1 lb of dried flat rice noodles (banh pho) in a bowl of hot water for the same half hour, or until soft. Drain them.

Thinly slice the chicken breast or meat of your choice.

On a platter arrange piles of the other ingredients: a healthy stem of Thai basil per person, 3 C of fresh mung bean sprouts, chopped chiles of your choice, wedges of lime, a big handful of cilantro leaves, and sliced green onions.

In large individual soup bowls, divide up the noodles and top with the thinly sliced (raw) meat... if using chicken I would cook it first. Pour the simmering broth directly over the meat and noodles, which will cook them. Slice and add bok choy to bowl. Serve, passing the platter of additions along with the fish and chile sauces to be added to the taste of each diner.

Serves 4 or more

NOTES : I don't have the counts on the dried rice noodles but they can't be that high in fat. Cal 154.3 Total Fat 3.6g Sat Fat 0.7g Carb 15.1g Fib 4.3g Pro 22.2g Sod 367mg CFF 17.8%

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Sep 16, 1998, converted by MM_Buster v2.0l.

Simple Potato Cake

Servings: 1 servings

Ingredients:

3 large Potatoes
1 Capsicum
½ cub Grated cheese
½ cub Bread crumbs
½ cub Milk
1 Red chilli crushed
2 teaspoon Butter
1 tablespoon Plain flour

Preparation:

The potatoes will turn out best if boiled and refrigerated overnight before using.

Do not peel potatoes. Slice into thin rounds or grate coarsely.

Deseed capsicum and slice into thin rounds

Heat a thick nonstick pan about 5" diameter.

Meanwhile mix cheese, milk, crumbs, flour and chilli.

If mixture feels thin, add some more bread crumbs.

Add salt to taste. Apply 1 teaspoon on bottom of pan.

Arrange potatoes to cover the pan. Top with capsicum.

Pour the mixture all over evenly. Level to cover all the potatoes.

Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.

Flip over very carefully with a wide sharp spatula, and roast the other side.

Let in the remaining butter around the edges to seep down.

Let other side become golden brown too.

Flip on serving plate and make sections with a knife.

Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.

Making time: 40 minutes

Makes for: 3

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Simple Potato Salad

Servings: 1 servings

Ingredients:

Potatoes; boiled in theskins, peeled, sliced
Onion; sliced thinly
Tomato; sliced in circles
Hard boiled eggs; sliced incircles
Fresh lemon juice
Olive oil
S & P

Preparation:

Here is her very simple but very tasty recipe. She made this for us for Shabbat dinner... I cannot give you exact quantities, but you can adjust the quantities according to your needs.

On a platter layer potato rounds, onion, tomato slices & hard boiled egg slices (on top).

Make a dressing of mostly lemon juice & olive oil, salt & pepper.

Pour over the salad & let it absorb the dressing for a little while.

THAT`S IT!!

If you want to serve the dressing on the side, you can salt & pepper the potatoes & also the top of the salad as you assemble it. Then pass around the dressing.

So simple but so tasty.

Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Oct 03, 1998, converted by MM_Buster v2.0l.

Simple Rice Timbale

Servings: 6 servings

Ingredients:

500 g Long-grain rice; (1lb)
150 g Butter; (5oz)
450 g Cheese eg. Bel Paese &Parmesan; or Mozzarella &
; Gorgonzola or Brie
; , sliced thinly or
; grated (15oz)
1 small Onion; chopped
1 Celery stick; chopped
1 small Carrot; chopped
A small handful of freshparsley; chopped
1 397 gram can tomatoes;sieved (14oz)
Salt and pepper

Preparation:

Cook the rice in boiling water for about 8 minutes, then drain it carefully.

Butter a deep ovenproof 2.25 litre (4-pint) dish and arrange a layer of rice across the bottom.

Cover with a thin layer of cheese, dot with a little butter and season with salt and pepper.

Cover with another layer of rice. Continue in this way until you have filled the dish but reserve about one third of the butter.

Heat the remaining butter in a frying pan and fry the onion, celery, carrot and parsley over a gentle heat for about 5 minutes or until soft.

Add the tomatoes and stir thoroughly.

Season with salt and pepper, cover and simmer for about 45 minutes, stirring occasionally.

Preheat the oven to Gas Mark 4/180 C/350 F and bake the rice timbale for about 20 minutes or until the rice is soft and a golden crust has formed on the surface.

Cool slightly, then turn out and cover with the tomato sauce. Serve at once.

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Simple Roast Chicken

Servings: 4 servings

Ingredients:

5 pound Roasting chicken; up to 6
1 small Onion; peeled and halved
3 Cloves garlic; peeled
2 Ribs celery; cut into 4-inch
; pieces
5 Sprigs fresh thyme; up to 6
2 Sprigs fresh rosemary; up to3
3 tablespoon Butter; room temperature
Coarse salt and freshlyground black
; pepper

Preparation:

1. Heat the oven to 400 F. Remove the giblets from the cavity. Season the bird inside and out with salt and pepper.

2. Place the onion, garlic, celery, thyme, and rosemary inside the cavity.
Place the chicken, breast side up, in a shallow roasting pan and rub with softened butter.

3. Roast in the heated oven, brushing occasionally with the accumulated pan juices. Cook until the juices run clear and the temperature on an instant read thermometer registers 170 when inserted in the thigh, 1 hour to 1 hour and 15 minutes. Remove from the oven and cover loosely with aluminum foil.
Let rest for about 15 minutes for the juices to redistribute.

Notes: I think Roast Chicken is an absolute staple for the table. Pair it with a steamed vegetable and rice for a great meal. Leftover chicken makes a great start for chicken salad to take to work the next day.

© 1998 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC buster by Barb at PK

Recipe by: Virginia Willis

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Simple Saute of Thick Fish

Servings: 2 servings

Ingredients:

8 ounce Halibut steak

OTHER THICK FISH:
Salmon steak
Swordfish steak
Monkfish
1 teaspoon Unsalted butter
1 teaspoon Extra virgin olive oil
½ Clove garlic; minced
Lemon juice

Preparation:

1. In a saute pan, cook equal parts of butter and oil over medium-high heat until golden brown.

2. Reduce the heat to medium. Place the fish (1 inch thick) in the pan. Do not season (See tip 1). Cook 3 to 4 minutes per side (see tip 3).
(Monkfish, being the thickest, will need a full 4 minutes per side.)

3. Remove the fish from the pan and immediately season with salt and freshly ground pepper. Cover with aluminum foil or a plate and let rest for 3 minutes. (See tip 2)

TIPS (Review): 1) Never season the fish before cooking. Seasoning will draw the juices out during cooking and the result will be tough, chewy fish.

2. Instead, season immediately after cooking. Let the fish rest for about 3 minutes covered.

3) Doneness is really a matter of taste. He prefers fish that is translucent on the inside and moist throughout. Most Americans prefer fish that is cooked until it flakes -- that would be overdone to him. He recommends sauteing thick fish steaks 3 to 4 minutes per side.

PER SERVING: 238 cals, 15g fat; assumes oil from pan is served with fish.

~- Recipes from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy Recipes for Four-Star Food (1990: MacMillan). -- email from kitpath@earthlink.net 2/99 to ELF, FS -- NUTRITION (estimated by Mastercook)

OPTIONS - To reduce calories from fat, reduce the butter and oil to one-third the amount listed. with halibut 163 cals, 7g fat (40%). This entree is meant to be eaten with other foods.

NOTES : To saute thick fish such as halibut, salmon, and sword fish steaks, and Monkfish, no crust is necessary. The fish is thick enough to retain moisture. I added garlic and lemon juice - very good! Definitely a keeper.

Recipe by: Jean-Georges Vongerichten's SIMPLE CUISINE

Posted to EAT-LF Digest by Melissa <mfirman@cynet.net> on Jun 9, 1999, converted by MM_Buster v2.0l.

Simple Shephards Pie

Servings: 1 servings

Ingredients:

1 package Instant mashed potatoes; (4servings worth)
1 tablespoon Butter
½ cub Sour cream
Salt and pepper to taste
1 pound Ground beef
½ cub Chopped onion
1 package Frozen mixed vegetables;thawed, (10 ounce)
¼ cub Water
1 can Cheddar cheese soup
1 teaspoon Worcestershire sauce
¼ teaspoon Dried thyme; crushed
Paprika to garnish

Preparation:

Preheat oven to 375 degrees In large pot, stir instant potatoes into boiling water. Add butter, sour cream, salt and pepper, set aside. In a large skillet, cook beef and onion until meat is brown. Drain. Stir in vegetables and ¼ cup water. Cook, covered, until tender. Stir in cheddar cheese soup, Worcestershire sauce, thyme and pepper to taste. Pour mixture into 1 ½ quart casserole. Drop instant potato mixture in mounds on casserole. Sprinkle with paprika. Bake uncovered until hot.

Approximately 20 minutes.

Per serving (excluding unknown items): 1789 Calories; 156g Fat (79% calories from fat); 80g Protein; 13g Carbohydrate; 468mg Cholesterol; 539 mg Sodium

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

Recipe by: FOOD IN A FLASH SHOW #FF2105

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Simple Shrimp Gumbo

Servings: 1 servings

Ingredients:

2 tablespoon Vegetable oil
2 tablespoon Flour
1 tablespoon Green pepper
1 tablespoon Onion
1 tablespoon Celery
1 tablespoon Tomato
1 cub Chicken stock
1 teaspoon Cajun spice
3 ounce Shrimp; (or favorite
; seafood)
1 teaspoon Chopped green onion

Preparation:

Yield: 1 dinner portion

METHOD:

1. Wash and dice peppers, celery, onions, tomatoes

2. In a 10" skillet heat oil and flour. And whip over a high heat stirring constantly until flour becomes brown and smells nutty.

3. Stir in celery, onions, tomato, peppers, and stock whip until thickens.

4. Stir in shrimp and simmer till shrimp is cooked.

5. Season with Cajun spice and pour into large bowl.

6. Garnish with sliced green onions and serve.

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Converted by MM_Buster v2.0l.

Simple Slaw with Sweet Corn Dressing

Servings: 1 servings

Ingredients:

½ cub Jicama; julienned
1 cub Napa cabbage; finelyshredded
½ cub Carrot; julienned
¼ cub Shelled English peas
¼ cub Fava beans
½ cub Fresh corn kernels
2 Heads frisee lettuce; up to3
Sweet corn dressing; recipefollows

SWEET CORN DRESSING:
6 Ears sweet corn
½ Vanilla bean
1 tablespoon Freshly squeezed lemonjuice; up to 2
2 teaspoon Freshly grated lemon zest
2 teaspoon Chopped fresh tarragon
Salt and pepper to taste

Preparation:

Combine all ingredients together in a large bowl and toss well. Drizzle salad with the sweet corn dressing.

Sweet corn dressing:

Slice raw corn kernels away from the cobs. Run the corn kernels through an electric vegetable juicer. Strain the juice through a fine strainer. This should yield about 2 cups of corn milk. Place the corn milk and vanilla bean in a small saucepot over a low flame. Stir constantly until the milk thickens to a sauce. Remove from the heat and allow to cool. Add the remaining ingredients. If you like a tangier dressing, add more lemon juice.

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Per serving: 736 Calories (kcal); 8g Total Fat; (8% calories from fat); 32g Protein; 157g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 9 ½ Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007

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Simple Spinach And Garlic Stir-Fry

Servings: 1 servings

Ingredients:

1 tablespoon Vegetable oil
8 Cloves garlic; minced
3 bunch Spinach; washed and cut
1 In;
2 inch piece
½ cub Vegetable dry sherry
1 teaspoon Sugar; (or 2 teaspoons
; brown rice syrup)
1 tablespoon Sesame oil
1 tablespoon Ginger; minced
3 tablespoon Green onion; minced
14 ounce Firm tofu; cubed
1 tablespoon Hot chili paste
1 cub Vegetable stock
1 tablespoon Cornstarch mixed well with 2tablespoons
; cold water
6 cub Rice; cooked
Cilantro to garnish.

Preparation:

1. In a small bowl, mash black beans with garlic, soy, wine, and sugar. 2.
In a wok or large skillet, heat oil on high and add black bean paste, ginger, and green onion. Add tofu and turn gently. Add chili paste and stock. Cover and cook for 3 to 4 minutes. Stir in cornstarch mixture and cook until sauce thickens. Serve over rice, and garnish with cilantro.
Makes about 6 servings.

MC-Busted By Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.

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Simple Steak Stirfry

Servings: 1 servings

Ingredients:

2 tablespoon Peanut oil
3 Celery stalks; cut into4-inch
; strips
1 Carrot; cut into 4-inch
; strips
1 Red pepper; cut into 4-inch
; strips
1 Green pepper; cut into4-inch
; strips
½ bunch Scallions; cut into 4-inch
; strips
1 Zucchini; cut into 4-inch
; strips
2 Cloves garlic; crushed
1 teaspoon Grated ginger
1 tablespoon Soy sauce
1 teaspoon Chili paste
1 teaspoon Sugar
1 Flank steak; cooked rare

Preparation:

Heat 2 tablespoons peanut oil in a wok over high heat. When smoking hot add the strips of celery, carrot, red and green pepper, scallions, zucchini.
Saute for approximately 2 minutes.

Next add the garlic, ginger, soy sauce, chili paste, and sugar. Cook 1 minute longer.

Slice the flank steak into thin pieces against the grain. Add the steak to the wok and toss until just warm.

Transfer to a serving dish, and enjoy.

Converted by MC_Buster.

Per serving: 599 Calories (kcal); 39g Total Fat; (55% calories from fat); 27g Protein; 41g Carbohydrate; 51mg Cholesterol; 1273mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 6 ½ Vegetable; 0 Fruit; 6 Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0038

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Simple Steamed Rice

Servings: 3 servings

Ingredients:

1 cub Short-Grain Rice; OrMedium-Grain White Rice
1 cub To 1 ¼ C Cold Water;Spring Water Best

Preparation:

Adapted from The Modern Art of Chinese Cooking, Barbara Tropp (Morrow '82)

I find this stovetop method as easy as using a rice cooker. The choice of rice is all-important. I use Lundberg organic white sushi rice, a short and round grain that has wonderful flavor and texture. All their rice varieties are wonderful. I cook them all the same way.

For 3 ½ cups cooked rice.

1. Put the rice in a large bowl, cover generously with cold water, then stir slowly in one direction with your hand for a minute or so while the water turns cloudy. Tilt the bowl to drain the rice, add more cold water, then repeat the process four or five times more until the water turns clear. (Barbara stressed how important it is to wash the rice till the water turns clear.)

2. Drain the rice and transfer it to a small sauce pot with a tight-fitting lid. (I use a non-stick pot for ease of cleaning.) Add the cold water. For new-crop rice that hasn't been on the shelf a long time (true of the Lundberg bulk rice I buy), you'll need less water. For older rice that's dryer, you'll need more.

3. Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (If you are using an electric stove, move the pot to a second coil pre-set to low.) Cook the rice for 20 minutes.
Don't remove the lid.

4. Transfer the pot to a cool burner and let it sit undisturbed for 10-15 minutes. At the end of the resting time, remove the lid and stir the rice.
If it's too dry, sprinkle with additional water, stir to mix, then return the covered pot to low heat until the water is absorbed. If the rice is mushy, use less water the next time.

The crusty rice on the bottom of the pan can be dried in the oven and used to make a sizzling rice dish...if no one eats it before you have time to dry it out!!

Alternative: Bring the water and rice to a boil in a half hotel pan (this is about a 4 qt metal pan...this is the smaller rectangular pans that you see on steam tables.) Cover with foil and put into a 450 - 475F oven for 20 min.

This was very good!! Quick and easy to make using either method.

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

NOTES : Cal 238.7 Total Fat 0.4g Sat Fat 0.1g Carb 52.8g Fib 1.3g Pro 4.3g Sod 3mg CFF 1.4%

Recipe by: Barbara Tropp, The Modern Art of Chinese Cooking

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 07, 1999, converted by MM_Buster v2.0l.

Simple Stuffing Without Fruit

Servings: 1 servings

Ingredients:

3 Onions
250 g Butter
500 g Fresh breadcrumbs
6 Rashers of bacon; grilledand chopped
2/3 cub Chopped parsley
A large pinch of dried mixedherbs or
; chopped fresh herbs totaste
125 g Baby mushrooms; sliced andsaut‚ed
; a few minutes in
; butter

Preparation:

Mix all together, saIt and pepper well and pack into an oven dish. Cover with foil and bake beside the turkey buffe for 30 minutes. Serve with the buffe.

Converted by MC_Buster.

Per serving: 3267 Calories (kcal); 222g Total Fat; (60% calories from fat); 48g Protein; 279g Carbohydrate; 552mg Cholesterol; 4787mg Sodium Food Exchanges: 16 Grain(Starch); 0 Lean Meat; 5 ½ Vegetable; 0 Fruit; 44 ½ Fat; 0 Other Carbohydrates

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Simple Tea Cake

Servings: 1 servings

Ingredients:

65 G; (2 ½-3oz) butter,, (65to 70)
; plus extra for
; greasing
75 g Caster sugar; plus an extra
; heaped teaspoon
5ml spoon)
; (3oz)
1 Egg
150 g Plain flour; (5 oz)
4 fluid ounce Semi-skimmed milk; (110ml)
A few drops of vanillaessence
1 Heaped teaspoon bakingpowder
1 Heaped teaspoon cinnamon
1 Heaped teaspoon cocoa powder

Preparation:

Preheat the oven to 190øC, 375øF, gas mark 5. Beat together 25g (1oz) of the butter and the 75g (3oz) caster sugar. When they are fully creamed, beat in the egg, and then the flour, milk and vanilla essence by turns.
Beat in the baking powder with the last of the flour. Pour the mixture into a buttered, shallow 8-inch (20cm) sandwich tin and smooth, banking slightly to the outside. Bake in the oven for about 30 minutes, testing to see if it is done with a fork or skewer.

When the tea cake is cooked, take it out of the oven, invert it on to your hand or a plate and then on to a cake rack, so that it is the right way up.
Mix together the extra spoon of sugar, the cinnamon and the cocoa. Butter the top while it is still warm with the remaining 40-50g (1 ½-2oz) butter, and then sieve on the remaining mixed dry ingredients. Cut into 8-10 slices and serve, whilst still warm if possible.

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NOTES : 16 makes an 18-20cm (7-8 inch) cake

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Simple Tempura Batter

Servings: 1 servings

Ingredients:

110 g Plain flour
Salt
½ pint Light beer or lager

Preparation:

Make the batter. Sift the flour and salt together into a large bowl. Using a balloon whisk beat in enough beer to give a thin batter. Do not worry about lumps as these are an essential part of the batter.

Dip Enoki mushrooms into the batter and deep fry. Other vegetables can be used, Japanese basil, lotus root, carrot etc.

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