* Exported from MasterCook * Sabayon with Kiwi Recipe By : Chef on a Shoestring
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Volume 2-7 July '99
Yogurt Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 large egg yolks at room temperature
1/2 cup granulated sugar
3/4 cup Muscat de Beaumes-de-Venise -- at room temp.
1 Tablespoon grated orange zest
4 kiwis -- peeled/thinly slice
4 mint sprigs for garnish -- washed and dried Place the yolks in a medium, heat-proof bowl. Gradually add the sugar,
whisking constantly until the mixture is thick enough to form a thick ribbon
when the whisk is lifted, about 2 minutes. Beat in the Muscat and the orange
zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until
the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4
martini glasses. Refrigerate until chilled, about 1 hour. To serve, neatly arrange the kiwi slices over each serving and garnish
with a sprig of mint. Yield: 4 servings. Posted on FareShare 7-99 by Robin <GrassRats@aol.com>
Our local Saturday morning news show, Chef on a Shoestring.
(CBS) Terrance Brennan, Executive Chef, Picholine - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sausage Filled Crepes Recipe By : Better Homes and Gardens Hamberg Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Cream Cheese
Mushrooms Onions
Pancakes/Waffles Sausage
Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 Main Dish Crepes -- *
1 pound bulk pork sausage or ground pork
1/4 cup chopped onions
2 cups sliced fresh mushrooms
3/4 cup sour cream
1/2 cup shredded American cheese
1 3 ounce pkg. cream cheese -- softened
1 tablespoon milk
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon marjoram
1/4 cup softened butter
1/4 cup sour cream
snipped parsley Prepare crepes. Set aside. In saucepan, cook sausage and onion until meat
is brown and onion is tender. Stir in mushrooms. Cook for 1 minute. Drain
fat. Combine sour cream, cheese and cream cheese with milk and seasonings.
Stir into meat mixture. In a small bowl, stir together butter and sour
cream. Spoon 1/4 cup meat mixture over unbrowned side of each crepe,
leaving 1/4" around rim. Fold two opposite edges to overlap. Place
seam-side down in 12x7 1/2x2" baking dish. Spread sour cream mixture over
top. Cover and bake at 375 F. for 25 minutes. Sprinkle with snipped parsley. *these crepes could be made between 8-10 inches in diameter. MC formatting and posting to FareShare 7-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sesame Seared Scallops Recipe By :
Serving Size : 4 Preparation Time :0:21
Categories : Seafood Volume 2-7 July '99
Main Dishes Scallops Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 tb Soy sauce
1 tb Rice-wine vinegar
1 tb Fresh grated ginger
1/4 c water
1 lb Sea scallops
3 tb Sesame seeds
3 tb Vegetable oil -- divided
2 Bell peppers, red and yellow cut into strips
1 c Snow peas -- trimmed Combine soy sauce, vinegar, ginger, and 1/4 cup water in a small
bowl. Place scallops in medium bowl with half the soy sauce
mixture; let stand 15 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat.
Toast sesame seeds 1 minute. Transfer to a plate. Heat 1 teaspoon
oil in same skillet. Add vegetables; cook 2 minute. Stir in
remaining soy sauce mixture and cook until vegetables are tender, 3
minutes. Transfer to a plate; cover and keep warm. Wipe out skillet. Heat remaining 2 teaspoons oil over high heat.
Add scallops; cook 4 minutes, turning halfway through, until
golden. Divide vegetables between 4 plates; top with scallops and
sprinkle with sesame seeds. Makes 4 servings Prep time: 10 minutes, Cooking time: 11 minutes Per serving: 200 calories, 7.5 g total fat, 37 mg cholesterol,
957 mg sodium, 11 g carbohydrates, 22 g protein, 114 mg calcium,
2 g fiber Source: Magazine clipping
Shared on FareShare 7-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Strawberry and Orange Gratin Recipe By : Chef on a Shoestring
Serving Size : 1 Preparation Time :0:00
Categories : Citrus Desserts
Strawberries Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pint fresh strawberries -- washed
1 orange -- sliced in half, one
half sectioned, 2nd half juiced
2 egg yolks
1 pinch finely minced orange zest
1/4 cup heavy cream
1 tablespoon sugar Whisk the yolks, orange juice and zest together slowly in a double boiler for
approximately 2 minutes. Let the cooked egg mixture cool for approximately 5
minutes. Whip the heavy cream to soft peaks adding 1 tablespoon of sugar at the end.
Gently fold the egg yolk mixture into the whipped cream with a rubber
spatula. Spread the sauce evenly over the surface of ovenproof dinner plates.
Arrange the strawberries and orange slices artfully on the sauce. Glaze the
fruit and sauce under the broiler for 2 minutes or until nicely brown. Posted on FareShare 7-99 by Robin <GrassRats@aol.com>
Our local Saturday morning news show, Chef on a Shoestring.
(CBS) Chef Richard Krause
Martini's Restaurant
March 20, 1999 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Summer Vegetable Soup Recipe By : From QVC
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2-7 July '99 Carrots
Green Beans/Wax Beans Onions
Pesto Soups,Stocks & Chowder
Vegetables Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup dried -- small white navy beans
2 tablespoons extra-virgin olive oil
1 small yellow onion -- chopped
2 small carrots -- peeled and diced
2 small celery stalks -- diced
2 cups tomatoes, peeled -- seeded and chopped
4 cups chicken stock
3 cups water
1/2 pound green beans -- cut into 1" lengths
1/4 pound dried penne or small elbow pasta
3 cups loosely packed Swiss chard leaves -- coarsely chopped
salt and pepper to taste
1/2 cup pesto
1/3 cup grated Parmesan cheese Rinse the beans well and place in a bowl of water and let soak for 3
hours. Drain and place in a saucepan with water to cover by 2", and bring to
boil, then reduce the heat and simmer for 30-40 minutes. Drain the liquid and
set the beans aside. In a large soup pot over medium-low heat, warm the olive oil. Add the
onions, carrots and celery and cook uncovered until the vegetables are soft
-- stir occasionally. Add the tomatoes, stock, water and white beans and
continue to cook, about 45 minutes. About 15 minutes before the 45 minutes are up, add the green beans and
pasta. Cover and simmer until the pasta is al dente, about 8-10 minutes. Add
the chard and cook until it wilts, about 2 minutes. Season with the salt and
pepper. Ladle the soup in to warm bowls and place a spoonful of the pesto on
top. Sprinkle with Parmesan and serve. Posted on FareShare 7-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -
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