* Exported from MasterCook * Delicata Squash Flan -Barolo Grill Recipe By : Anthony Walker, Chef: Barolo Grill, Denver (Oct98)
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Eggs
Side Dishes Spinach
Squash Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons unsalted butter -- plus extra
1/4 cup fine dry bread crumbs
2 small delicata squash -- peeled and seeded
and cut into thin strips
1 bunch spinach -- washed and dried
1/2 cup freshly grated Parmigiano Reggiano
4 eggs SQUASH: Delicata is also called sweet potato squash. It has
delicate yellow skin with green striations. PREPARATION: 350F preheated oven. Lightly buttered six-bin
muffin tin; coated with the bread crumbs; tapped to remove excess. FLAN: Saute the squash in butter for 10 minutes over medium-high
heat; add 1 cup of water and the spinach. Cook until all the liquid has
evaporated and the squash is soft. Puree in a food processor; pass
through a fine sieve into a bowl. Whisk in the grated Parmigiano
Reggiano and eggs, pour into muffin bins, place in a roasting pan
filled halfway with warm water, and bake for 35 minutes. Cool for 10
minutes. Run a knife around the edges of each flan, invert onto
plates, and serve warm. [160 cals, 9g fat, 52% cff] SOURCE NOTES. Blair Taylor, owner of the restaurant, makes it
a point to take his entire kitchen and dining room staff to Italy once
a year. 1)Recipe by Anthony Walker, chef, Barolo Grill, Denver, Colorado.
Restaurant opened 1993 in Denver's North Cherry Creek. Cuisine of
Tuscany and Piedmont.
2) Magazine of LA CUCINA ITALIANA (October 1998:74)
3) Edited: Pat Hanneman's Kitchen: kitpath@earthlink.net
4) Brenda's RecipeCafe: http://www.onelist.com/subscribe.cgi/RecipeCafe
5) Fareshare Recipe Gazette 11/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 1034 0 0 5212 0 0
* Exported from MasterCook * Deluxe Cheesecake Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Cheesecakes
Cream Cheese Desserts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup plus 2 tablespoons butter or margarine -- melted
1 1/2 teaspoons ground cinnamon
24 ounces cream cheese -- softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract -- divided
1 carton commercial sour cream -- (16-ounce)
3 tablespoons sugar My favorite Cheesecake from an old Southern Living. It's a large cake,
and rich, so you can get as many servings as you think looks right- at
least 12, but probably 16.
Combine crumbs, 2 tablespoons sugar, butter, and cinnamon in a
medium bowl; mix well. Press into a 10-inch springform pan; set aside.
Beat cream cheese in a large mixing bowl until soft and
creamy. Gradually add 1 cup sugar, beating until fluffy. Add eggs, one
at a time, beating well after each addition. Stir in 1/2 teaspoon
vanilla. Pour cream cheese mixture into crust; bake at 375° for 25 to
35 minutes or until cheesecake is set.
Beat sour cream on medium speed of electric mixer for 2
minutes. Add 3 tablespoons sugar and remaining 1/2 teaspoon vanilla;
beat 1 minute longer. Spread over cheesecake.
Bake at 500° for 5 to 8 minutes or until bubbly. Cool; chill
8 hours or overnight. Remove from pan before serving. Yield: 10 to 12
servings. Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Dinner in a Pumpkin Recipe By : From "Haunt Your House for Halloween" Cindy
Serving Size : 1 Preparation Time :0:00
Categories : Ground Beef Main Dishes
Pumpkin Rice
Vegetables Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 Med. sized pumpkin (4 lbs)
1 1/2 lbs. lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
2 Tbsp. brown sugar
1 can mushrooms -- (4 oz.)
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley Using a sharp knife, cut lid from pumpkin and scoop
out pumpkin seeds and excess membrane with a
scraping tool. In a large skillet, combine ground
beef, chopped green pepper, chopped celery, and
chopped onion and cook over medium heat until
ground beef is browned. Add next seven ingredients
to skillet. Mix well and place mixture into pumpkin
cavity. Place lid on pumpkin. Place pumpkin on a
foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours.
Just before serving, embellish pumpkin by placing
(with toothpicks) black olives to make eyes, a steamed
carrot to make a nose, and whole cloves to make a
mouth. Us fresh parsley leaves to make hair around
like opening. To serve, scoop out part of the baked
pumpkin, along with the meat mixture, onto each plate.
From "Haunt Your House for Holloween" by Cindy Fuller. Shay/bakery-shoppe Posted on FareShare 11-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : I used a small pie pumpkin and made half the filling. It
made enough to generously serve 4. All the filling would
not fit in the pumpkin. I did not decorate the pumpkin,
but served it with brussels sprouts.
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