* Exported from MasterCook * Sauteed Shrimps And Scallops With Cilantro - Ivillage Recipe By : Fran Clinton, Quick and Easy ivillage.com 1999
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Volume 2-5 May '99
Main Dishes Scallops
Shrimp Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons olive oil
1 cup diced green pepper
1 large garlic clove -- minced
1/2 pound scallops
1/2 pound shrimp -- cleaned
2 cups chopped tomatoes
1/3 cup cilantro -- chopped
1 teaspoon chili powder Over medium-high heat, heat olive oil in a saute pan and then add green
pepper. Saute for 1 minute and then add scallops, shrimp and garlic.
Saute for 3 minutes, stirring or shaking pan frequently, and add tomatoes,
cilantro and chili powder. Saute until tomatoes reduce and form a sauce
(about 7 minutes). Serve over rice or angel-hair pasta with steamed
squash as a side dish. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Shashlik Caucasian - From The Russian Tea Room Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5 May '99 Lamb/Goat
Main Dishes Onions
Peppers Rice
Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 lb Boneless lamb -- cut into 2" cubes
1 Small clove garlic minced
4 Celery tops -- coarsely chopped
1 c Cooking oil
2 ts Lemon juice
1 t Salt
1 t Pepper
1 Bay leaf
1 t Dillweed
3 Tomatoes -- quartered
2 Onions -- cut in wedges
2 Green peppers -- cut in 1" squares
Hot cooked rice Place lamb in large bowl or shallow dish. In screw top jar combine oil,
lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well
and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours
or overnight, stirring occasionally. On each of 4 long skewers, thread
lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on
each skewer. Grill shashlik over medium coals 12-16 minutes, turning once.
(or, place shaslik on rack in shallow baking pan, 4 inches from broiler.
Broil 10 minutes, turning once, for medium rare.) Brush meat and vegetables with additional marinade, if desired. Serve on a
bed of hot cooked rice. If desired, garnish with fresh dill. Yield: 4 servings. Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Smoked Chicken Louisianne Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5 May '99 Chicken
Grill/Outdoor Cooking Main Dishes
Marinades Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 Chicken breasts - boneless
MARINADE:
1 tb Louisiana Gold Pepper Sauce
1 t Garlic - diced
1 t Black pepper - cracked
1 oz Red wine - dry
1 c Olive oil
1/2 c Louisiana cane syrup
3 tb Worcestershire sauce FOR MARINADE: Combine all marinade ingredients and using a wire whisk,
stir to ensure that all seasonings are well blended. Add chicken breasts
and cover with the marinade. Allow to sit at room temperature for 30
minutes. FOR SMOKING: Prepare home style smoker according to manufacturer's
instructions. Have available chips of pecan wood and sugar cane if
possible. In the water pan, place one quart of water and two cans of
Barq's root beer. The root beer will give the chicken a taste that is
certainly unique. Once smoker is ready, place water pan in position and add
small amounts of pecan wood and sugar cane to hot coals. Place chicken
breasts on middle smoker rack and cook according to directions. Check for
doneness at one hour. The chicken breasts may be eaten warm on colored
lettuces as an entree salad or sliced cold and served with sweet mustard as
an appetizer. From the files of Earl Shelsby From: Gail Shipp Date: 21 Aug 96 Yield: 4 This recipe has made me decide that I need a home smoker! Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Strawberry-Pecan Pie Recipe By : Taste of Home Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Nuts
Strawberries Taste Of Home
Volume 2-5 May '99 Pies & Tarts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups Sugar
1/4 cup All-purpose flour
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
2 cups Fresh strawberries -- chopped
1 cup Pecans -- chopped
Pastry for double-crust 9" pie
1 tablespoon Butter or margarine -- 1-2 tbl In a bowl, combine sugar, flour, nutmeg and cinnamon. Add strawberries and
pecans; toss gently. Line pie plate with bottom crust. Add filling; dot
with butter. Top with a lattice crust. Bake at 375 degrees for 50 minutes or until crust is golden brown and
filling is bubbly. Posted on FareShare 5-13-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was a wonderful combination. I made a mistake
and added the cinnamon and nutmeg to the flour for crust instead of the
filling. I was able to get about half of it out and into the filling, but
it was delicious that way. I might add half of the seasonings for a pie to
the crust again.
* Exported from MasterCook * Summer Squash Slaw Recipe By : Quick Cooking Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5 May '99 Peppers
Salads Squash
Zucchini Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 small yellow summer squash -- julienned
2 small zucchini -- julienned
1 small sweet red pepper -- julienned
1/3 cup sliced onion
3 Tablespoons vegetable oil
2 Tablespoons cider or white wine vinegar
1 Tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dillweed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper In a large bowl, combine squash zucchini, red pepper and onion. In a small
bowl, combine remaining ingredients; mix well. Pour over squash mixture
and toss to coat. Cover and refrigerate. Serve with a slotted spoon. Yield: 10 servings. Recipe from Mary Ann Kosmas in Quick Cooking Magazine
Posted on FareShare 5-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sweet Rusks - Anise Toast (Paxemadskia) Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-5 May '99 Cookies Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/2 cups flour (I use unbleached)
1 T baking powder
1/8 t salt
2/3 cup oil
3 large eggs
1 cup sugar
1 t anise seeds (I use 1 Tablespoon) Beat eggs, sugar, and anise seeds until blended. Add oil as though you
were making mayo. Sift dry ingredients, add to oil mix and beat to combine
well. Oil either one 8 1/2 x 4 1/2 inch pan, or three 6x3 inch pans. Scoop
batter into them. Bake at 350F for about 45 minutes, or maybe a little
less for smaller pans. Remove from pans and allow to cool. Cut into 1/2 or 1/3 inch slices. Cut the slices in half or even thirds
if you use the larger pan. Place on ungreased cookie sheet. Dry slowly
at 250F turning once or twice. The recipe says for 1/2 hour, but it
takes me a lot longer than that. I don't really know how long--just
until they're dry. Contributed to FareShare 5-99 by Gayle/ddmmom - - - - - - - - - - - - - - - - - -
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