Recipes Included On This Page Marinara Sauce - Southern Living Master Class Barbecue Rub Mexican Pinto Bean Soup MonsterChef's Croissants Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Marinara Sauce - Southern Living Recipe By : SOUTHERN LIVING Serving Size : 10 Preparation Time :1:00 Categories : Volume 2-12, Dec. '99 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable Cooking Spray 1 1/2 Tablespoons Olive Oil 1 Cup Onion -- Chopped 6 Cloves Garlic -- Minced 2 Tablespoons Fresh Parsley -- Minced 1 Teaspoon Dried Whole Oregano 1 Teaspoon Dried Whole Basil 1/2 Teaspoon Dried Whole Thyme 1 Teaspoon Salt 1/4 Teaspoon Fresh Ground Pepper 2 Bay Leaves 1 Can Whole Tomatoes, Undrained, Chopped (28 oz) 2 Cans Tomato Paste (6 oz) 3/4 Cup Dry Red Wine 3/4 Cup Water Coat a Dutch oven with cooking spray; add oil. Place over medium high heat until hot. Add onion and garlic; sauté until tender. Add parsley and next 5 ingredients; stir 1 minute. Add remaining ingredients; reduce heat, and simmer, uncovered, 30 to 45 minutes, stirring often. Remove bay leaves. Southern Living Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Master Class Barbecue Rub Recipe By : SOUTHERN LIVING 1998 Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Granulated Brown Sugar 1/4 Cup Garlic Salt 1/4 Cup Celery Salt 1/4 Cup Onion Salt 1/4 Cup Seasoned Salt 1/2 Cup Paprika 3 Tablespoons Chili Powder 2 Tablespoons Ground Black Pepper 1 Tablespoon Lemon Pepper 2 Teaspoons Ground Sage 1 Teaspoon Dry Mustard 1/2 Teaspoon Ground Thyme 1/2 Teaspoon Ground Red Pepper Combine all ingredients. Chill in an airtight container up to 3 weeks, or freeze up to 6 months. Rub on beef, lamb, pork, chicken, or fish, and cook over indirect heat. Southern Living, 1998. Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 2/3 cups * Exported from MasterCook * Mexican Pinto Bean Soup Recipe By : High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe tomatoes -- stemmed but left whole 1 large onion -- peeled & quartered 3 pasilla chiles -- (to 4) 1 tablespoon olive oil 4 cloves garlic -- finely chopped 3 cups cooked pinto beans 4 cups vegetable stock -- (to 5 cups) salt & freshly ground black pepper 1/4 cup finely chopped fresh cilantro or parsley FOR THE GARNISH: 1 flour tortilla -- cut in half and then into matchstick slivers 1/2 cup nonfat sour cream 3 tablespoons chopped chives or scallion greens Preheat a barbecue grill or broiler to high heat. Grill or broil the tomatoes and onion for 2 to 3 minutes per side or until well-browned. Grill or broil the chiles for 10 seconds per side or until toasted and fragrant. They burn easily, so be careful. Stem and seed the chiles. (For a spicier soup, leave the seeds in.) Puree the onions, tomatoes, and chiles in a blender. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute or until soft but not brown. Add the vegetable-chile puree and cook it until thick and fragrant, about 3 minutes. Stir in the beans, 4 cups of vegetable stock, salt, and pepper. Simmer 10 minutes or until the beans are very soft. Puree the soup in a blender, adding additional stock if necessary to obtain a pourable consistency. Return the soup to the saucepan, adding salt & pepper to taste. Just before serving, stir in the cilantro. Meanwhile, prepare the garnish. Preheat the oven to 400°F. Spread the tortilla strips on a nonstick baking sheet. Bake the strips until crisp and golden brown, about 5 minutes. To serve the tarasco, ladle the soup into bowls or a tureen. Place a dollop of sour cream in the center and sprinkle the tortilla slivers around it. Sprinkle the chives on top of the sour cream and serve at once. Posted on FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com> Cuisine: "Mexican" Yield: "8 cups" Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Tarasco, pinto bean soup, is a specialty of Michoacan in central Mexico. * Exported from MasterCook * MonsterChef's Croissants Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 package dried yeast -- 7 grams 3 tablespoons sugar 1 teaspoon salt 1/3 cup water -- luke warm 1/2 cup milk -- luke warm 1 tablespoon butter -- room temperature 2 1/2 cups butter -- chilled 1. On a lightly floured kneading board, flatten 2 1/2 cup butter into a rectangular shape, about 1/3 inch (1 cm) thick. Wrap tightly and chill in frige. 2. Heat water to luke warm (90-95 F, 35-38 C), add a pinch of sugar (from 3 Tbsp sugar), and dissolve dried yeast completely. 3. Mix water (with yeast) and milk in a large bowl, and dissolve salt. 4. Add rest of sugar and a half of flour into the above mixture. Mix in dry ingredients completely. 5. Add remaining half of flour gradually until dough becomes one sticky ball. 6. On a lightly floured kneading board, knead dough for 10-20 minutes (kneading time vary according to individual kneading technique) until dough surface become smooth, not bumpy. Add little flour as you need it. 7. Flatten the dough a bit, place 1 Tbsp (softened, room temperature) in the center of the dough. Fold dough around the butter to wrap butter inside the dough. 8. Knead dough like you are folding butter into the dough. The dough will get slippery and sticky. Butter may spill out of the dough, but it will eventually incorporated. 9. Knead dough until you can stretch the dough (elastic) so that you can almost see through stretched dough. If the dough breaks while stretching, you need to knead some more. 10. Shape the dough into a ball, and place it in a large greased bowl. 11. Cover the bowl with wet canvas, plastic wrap to prevent dough from drying. 12. Incubate the dough for 30 minutes in frige. 13. Take out the dough from frige onto floured marble board (dough should be cool). 14. Roll the dough to a rectangular shape that is twice the size of the butter (see step 1). 15. Place chilled butter on one side of the rolled dough. Fold over the dough over the butter. 16. Press edges to seal (make sure you seal all three edges tight so that butter won't spill out). 17. Roll the dough (butter inside) 1/4 inch (4-5 mm) thick one direction to make a long rectangle. 18. Fold the dough three-fold, turn 90 degrees. 19. Roll the dough again one direction. 20. Repeat above 2 steps three times. The idea is to make layers of thin dough and butter, got it? If dough starts to get warm, chill in fridge. It is VERY important that butter does not melt during this process. 21. Wrap and chill the dough in frige for 30 minutes. 22. Roll the dough to 10 inch (25 cm) height rectangle, 1/4 inch (5 mm) thick. 23. Cut the dough into isosceles triangle (25 cm height) with a knife or a pizza cutter. 24. Begin rolling the triangle dough from the base of the triangle. Shape the dough to the final Croissant by bending the ends inward (if you don't know what the shape is, go to a bakery store). 25. Place croissant on a lightly greased baking pan, tip of the triangle bottom. Cover with wet canvas, plastic to prevent dough from drying. 26. Raise the dough for 1 hour at 75-85 F (25 C). 27. Preheat oven to 400 F (210 C). 28. Bake 15 minutes until golden brown. Note from MonsterChef: Airily crisp light croissant rolls you dreamt of baking yourself. Now you can with my recipe. The only catch is that baking croissant takes almost entire day, but you would agree it's worth it once you see your hand-made bread. I recommend you to use marble board because it is very important to keep your dough cool to prevent butter from melting. Formatted in MasterCook by Art Guyer [ThePoint@beachlink.com] Submitted to FareShare 12/8/99 Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -