* Exported from MasterCook * Ragout of Tenderloin Tips Stroganoff Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Volume 2-8 August '99
Wine Mushrooms Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 tb Butter -- divided
2 lb Tenderloin tips -- trimmed and sliced
1 md Onion -- peeled, ends removed
- finely chopped
1/2 lb Mushrooms -- cleaned, sliced
1 Garlic clove -- peeled, ends
- removed -- chopped
1 c Sour cream
1 c Dry white wine
1 pn Cayenne pepper
Salt to taste
Pepper to taste
16 oz Egg noodles -- cooked
- according to package directions In a large skillet over medium-high heat, melt 2 tb butter and saute
the tenderloin tips and onion together, turning occasionally, until
tender, but not too brown, about 8 minutes. In a small skillet over medium heat, melt remaining 1 tablespoon
butter and saute mushrooms until tender, about 5 minutes adding
garlic during the last minute. When completed, stir together the
mushrooms and tenderloin mixture. Add sour cream, white wine,
cayenne pepper, salt and pepper. Stir to mix, bring to a simmer and
let cook for 5 minutes. Serve over egg noodles. Shared on FareShare 8-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rice Pilaf #15 Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-8 August '99 Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 c Onion -- chopped
1/4 c Sweet green pepper -- chopped
1/4 c Sweet red pepper -- chopped
1/4 c Celery -- chopped
1 tb Vegetable oil
1 c Chicken broth
1/2 c water
1/4 t Leaf oregano -- crumbled
1/4 t Dried thyme -- crumbled
1/8 t Pepper
1/2 c Uncooked long-grain white rice Saute onion, green pepper, red pepper, and celery in oil in small
saucepan, stirring, for 4 minutes or until vegetables are softened. Stir in broth, water, oregano, thyme, and pepper. Bring to boiling.
Stir in rice. Lower heat and simmer, covered, for 22 to 25 minutes
or until rice is fork tender. Source: My little file box. Shared on FareShare 8-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Red Pepper Pasta Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta/Noodles
Peppers Tomatoes
Vegetarian Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- olive oil spray
4 medium red bell peppers
2 cloves garlic
2 teaspoons olive oil
1 cup canned tomato puree
salt & freshly ground pepper to taste
16 ounces uncooked fusilli Preheat broiler. Bring a large saucepan filled with 3 to 4 quarts of water
to a boil. Line a baking tray with aluminum foil. Spray red bell peppers
with olive oil spray and place peppers and garlic on tray. Place tray in
broiler 5 minutes, remove and turn peppers and garlic, and broil 5 minutes
more. Remove tray from broiler and let cool. Slice peppers open and remove
seeds and stems. Place peppers, garlic, olive oil, and tomato puree in a
food processor or blender and blend until smooth. Add salt and pepper to
taste. When water is boiling, add pasta and boil 10 minutes. Drain in a
colander and toss with sauce. Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Serving Ideas : Sauteed Escarole and Chickpeas
* Exported from MasterCook * Roasted Yellow Pepper Soup Recipe By : The Complete Italian Vegetarian Cookbook, Jack Bishop
Serving Size : 8 Preparation Time :0:00
Categories : Volume 2-8 August '99 Carrots
Peppers Potatoes
Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 medium yellow bell peppers -- (about 2 pounds)
--roasted and peeled
3 tablespoons extra virgin olive oil
--plus extra to drizzle over soup
1 medium carrot -- peeled & diced small
1 rib celery -- diced small
1 medium onion -- minced
salt
1 1/4 pounds baking potatoes -- peeled & diced
6 cups vegetable stock
--OR water
6 slices Italian bread -- (3/4" thick) Core and seed the roasted peppers and cut them into 1/2-inch wide strips. Heat 2 tablespoons of the oil in a large soup kettle or stockpot. Add the
carrot, celery, and onion, and saute over medium heat until vegetables are
tender, about 10 minutes. Add the pepper strips and a pinch of salt. Cook,
stirring often, for 2 minutes. Add the potatoes and stock or water and bring to a boil. Lower the heat,
cover and simmer until the potatoes begin to fall apart, about 20 minutes.
Transfer the soup to a blender and puree, working in batches. (The soup can
be refrigerated for up to 2 days and rehea ted just before serving.) Return
to pot and keep warm. Preheat the broiler. Generously brush both sides of the bread with the
remaining 1 tablespoon of oil. Place the bread on a baking sheet and slide
the sheet under the broiler. Toast, turning once, until both sides are
golden brown. Cut the toasts into small croutons. Adjust the seasonings in the soup. Ladle into warm bowls. Float several
croutons in each bowl and then drizzle with a little oil. Serve immediately. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Orecchiette with Fava Beans & Ricotta Salata
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