* Exported from MasterCook * Radishes - Facts Recipe By : various
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Miscellaneous
Vegetables Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Radishes * Radishes are available all year. * A Small bag usually weighs 6 ounces; volume 1+1/2 cups. * Choose smooth, crisp, firm radish roots. If radish gives when gently
squeezed, interior is likely to be pithy instead of crisp. Any attached
leaves should be green and crisp. * Store radishes in a plastic bag in the refrigerator up to 1 week. Remove
leaves before storing. * Wash radishes under cold water and trim both ends before using. * For added crispness, cover clean radishes with ice water and refrigerate
for 2 hours. * Small radishes have a sharper flavor; large radishes are easier to grate
and chop. * About 12 radishes sliced equals 1 cup. * Radish leaves added to cooked and salad greens give a peppery accent to
the dish. * Make radish flowers for a garnish by cutting thin petals of red peel
from the tip almost all the way down to the root end, all around the
radish. * Put cut radishes in a bowl of ice water, cover and refrigerate for an
hour or so, or until "petals" pull away from the center portion. * Radishes taste good cooked. They retain their color better when steamed,
roasted, lightly sauted but not boiled. More ideas - - - - Thinly slice, sauteed until just tender-crisp in butter or olive oil
and seasoned with pure lemon pepper. Serve as accompaniment or toss with
pasta; use to top a baked potato - Variety: 1) round, red radishes' 2) others are white and black;
elongated and need to be scraped or peeled for eating - Add to vegetable medlies such as steamed broccoli and cauliflower - Grate and add at the last minute to stirfries, hashbrowns, and soups Source: The Food Lover's Tiptionary; "Radishes" by Ann Whittinghill,
Messenger-Inquirer 04/07/99;
Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Red Beans (And Bacon) Recipe By : The New York Times Heritage Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Side Dishes
Volume 2-4, Apr.'99 Beans Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound dry pinto beans
{or other dried red or pink beans}
3 slices bacon
2 cups chopped onions
2 cloves garlic -- finely minced
1 teaspoon ground cumin
Salt -- to taste 1. Soak the beans overnight in water to cover. Or, to use a quick method,
cover the beans with water, bring to a boil and simmer 2 minutes. Remove
from the heat and let stand 1 hour before proceeding with recipe. 2. Cut the bacon into small bits and cook in a large kettle. When cooked,
add the onions and garlic and cook, stirring, until onions are wilted. 3. Drain the beans and add them to kettle. Add cumin and salt. Add water
to cover the beans to the depth of one inch and bring to a boil. Simmer at
least 2 hours, or until beans are thoroughly tender, adding more water
during cooking if necessary. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Red Snapper With Vanilla Butter Sauce Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Fish Main Dishes
Volume 2-4, Apr.'99 Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 piece vanilla bean -- (14 inch) split
lengthwise, or
1 teaspoon vanilla extract
4 tablespoons butter -- divided
5 tablespoons olive oil -- divided
1/4 cup finely chopped onion
1/2 teaspoon crushed garlic
2 1/2 cups zucchini -- cut in matchsticks
1 cup chopped tomatoes
2 tablespoons chopped fresh basil or
1 teaspoon basil leaves -- crushed
1 teaspoon fennel seeds -- crushed
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 pounds red snapper fillets or
other mild-flavored fish fillets To prepare vanilla butter sauce: Scrape seeds from vanilla bean into a
small saucepan. Add vanilla bean pod, 3 tablespoons butter and 2
tablespoons olive oil; heat until butter is melted and oil is hot. Remove
from heat. Let stand for 30 minutes. Omit standing time if using vanilla
extract. Remove vanilla bean pod. To prepare zucchini tomato sauce:, In a medium skillet, heat 1 tablespoon
butter and 1 tablespoon olive oil until hot; add onion and garlic. Cook,
stirring occasionally, until tender, about 5 minutes. Add zucchini; cook
and stir for 1 minute. Stir in tomatoes, basil, fennel, salt and black
pepper; cook and stir until tomatoes soften, about 3 minutes. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil
until hot; add fillets. Cook over low heat until opaque, about minutes
per side. To assemble: Place an equal amount of zucchini tomato sauce on four
plates. Top with fillets. Pour vanilla butter sauce over fillets. Serves 4. Recipe from Lansing State Journal, July 29 '96
MC formatting and posted on FareShare 4-99
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Ricotta Pie (LaCucina Italiana) Recipe By : LaCucina Italiana, January 99
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Pies & Tarts Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 cups unbleached all purpose flour
1/4 teaspoon salt
1/2 cup sugar
3 egg yolks
6 tablespoons unsalted butter
Filling
3 eggs
3 cups fresh ricotta
1/4 cup cubed candied fruit
1 cup sugar
1 teaspoon orange extract
grated zest of 1/2 orange
1 cup milk
1 teaspoon baking powder
1/2 cup confectioner's sugar Make the dough: In a large bowl, mix the flour, salt, and sugar. Work in
the egg yolks and butter. Add 1/2 cup of ice water, or more if needed,
and gather into a dough. Wrap; chill for one hour. Roll out to thickness
of 1/4" on a lightly floured counter. Line and 8" pie pan with it. Make the filling. Preheat the oven to 350º. Beat all the ingredients
except the milk, baking powder, and confectioner's sugar in a mixer bowl;
slowly add the milk, beating (if the ricotta is very liquid, you may not
need all the milk). Stir in the baking powder. Spoon the filling into
the pie shell. Bake for one hour and 15 minutes, or until the top is
golden brown; cool. Serve dusted with the confectioner's sugar. Posted on FareShare 4-99 by BarFav BarFav@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Beet And Crab Salad Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Beets Crab
Volume 2-4, Apr.'99 Salads
Seafood Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 pound Fresh beets
1/2 cup Extra-virgin olive oil
1/4 cup Rice wine vinegar
Salt -- to taste
Freshly-ground black pepper -- to taste
1 pound Crab meat -- picked over
1/4 cup Homemade or store bought mayonnaise
2 tablespoons Sour cream
2 tablespoons Minced shallots
1 tablespoon Prepared horseradish -- or to taste
1/2 cup One-day pickled red onions
1 tablespoon Finely-chopped parsley Cut the tops and bottoms off the beets. Place the beets in a small
roasting pan and fill the pan with water coming 1/3 of the way up the pan.
Cover the pan with aluminum foil. Place the pan in the oven and roast
for about 30 to 35 minutes or until the beets are tender. Cool slightly,
about 20 minutes, and rub off the skin. Using a mandoline, thinly slice
the beets. Reserve 1/4 cup of the beet liquid. In a mixing bowl, whisk the olive oil and rice wine vinegar together.
Season with salt and pepper. Toss the beets with vinaigrette, cover and
chill for 6 hours. In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and
horseradish together. Season the salad with salt and pepper. To assemble, divide the beet slices into fourths. Cover the center of
each plate with the beet slices. Mound the crab salad over the beet
slices on each plate. Place a fourth of pickles on top of each mound of
crab salad. Drizzle the reserved beet water around the edge of each
plate. Garnish with parsley. This recipe yields 4 servings. Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997)
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 11-30-1997
Posted on FareShare 4-99 by gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Beet Pasta Recipe By : Mario Batali
Serving Size : 1 Preparation Time :0:00
Categories : Beets Grains
Volume 2-4, Apr.'99 Pasta/Noodles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup Roasted Beets -- see * Note
4 cups All-purpose unbleached flour
3 jumbo Eggs * Note: see the "Roasted Beets" recipe which is included in this
collection. Pulse the Roasted Beets cubes in a food processor until smooth. Make a mound of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs, beet
puree and any other flavoring you choose. Using a fork, beat together
the eggs, puree and flavorings and begin to incorporate the flour
starting with the inner rim of the well. As you expand the well, keep
pushing the flour up to retain the well shape. Do not worry that this
initial phase looks messy. The dough will come together when 1/2 of the
flour is incorporated. Start kneading the dough with both hands, using the palms of your
hands primarily. Once you have a cohesive mass, remove the dough from
the board and scrape up any left-over crusty bits. Lightly flour the
board and continue kneading for 3 more minutes. The dough should be
elastic and a little sticky. Continue to knead for another 3 minutes,
remembering to dust your board when necessary. Wrap the dough in
plastic and allow to rest for 30 minutes at room temperature. Caution: Do not skip the kneading or resting portion of this recipe,
they are essential for a light pasta. Roll out to four 7-inch by
16-inch sheets. This recipe yields 1 pound of pasta. Recipe Source:
MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # MB-5673 broadcast 12-19-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 01-13-1997
Posted on FareShare 4-99 by gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - | 
