* Exported from MasterCook * Penne Al Arabiata Recipe By : Claudia Medusa
Serving Size : 4 Preparation Time :0:00
Categories : Italian Main Dishes
Pasta/Noodles Side Dishes
Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *see below* 1. Set a large pot of well salted water to boil. Heat a large saute
pan and cover the bottom with 1/8" olive oil 2. Bash garlic (2 to 3 cloves for 4 portions), add to the oil and
let get golden. Add 3 to 4 San Mana tomatoes per portion to HOT
oil. It will splatter, but don't worry. It is important to actually
"fry" the tomatoes, not boil them before reducing. 3. Salt generously, add pepperoncino (hot red pepper) to taste.
Reduce. Pasta can cook while the sauce is reducing. They take about
the same time. 4. Drain the pasta well and add to the saucepan with the sauce. Add
good handfuls of chopped Italian parsley, stir and toss. Let saute
two more minutes. Serve without cheese. Yield: 4 servings Claudia Medusa, Instructor
Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pesto Chicken Spirals By Grey Poupon Recipe By : Grey Poupon
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Volume 2-4, Apr.'99
Chicken Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups chopped fresh parsley
6 tablespoons GREY POUPON Dijon Mustard -- divided
2 tablespoons grated Parmesan cheese
3 cloves garlic -- crushed
2 teaspoons dried basil leaves
2/3 cup egg substitute -- divided
1 1/2 cups plain dry bread crumbs -- divided
8 boneless -- skinless chicken
-- breasts (2 pounds)
pounded to 1/4-inch thickness
2 tablespoons margarine or butter -- melted
Hot cooked rice -- optional 1. Blend parsley, 4 tablespoons mustard, cheese, garlic, basil
and 4 tablespoons egg substitute in small bowl; stir in 1/2 cup
bread crumbs. Spread crumb mixture evenly over each chicken breast.
Roll up each breast from short end. 2. Blend remaining egg substitute and mustard. Dip chicken rolls
in egg mixture, then roll in remaining bread crumbs. Cut each roll
crosswise into 4 equal pieces. Thread rolled chicken pieces on 8
skewers. 3. Broil 6 inches from heat source for 10 to 15 minutes or until
done, turning and brushing with melted margarine or butter. Serve
with rice if desired. Nutrition Information per serving (without rice) : 260 calories,
32 g protein, 17 g carbohydrate, 6 g total fat, 1 g saturated fat,
68 mg cholesterol, 575 mg sodium Preparation Time: 30 minutes Cook Time: 10 minutes
Total Time: 40 minutes SOURCE: Grey Poupon
Recipe found at http://www.culinary.net
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pesto Risotto Di Mare - Marriott Recipe By : Marriott Desert Springs Resort & Spa, Palm Desert CA
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Pesto
Rice Scallops
Shrimp Volume 2-4, Apr.'99
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil
1 tablespoon garlic -- chopped
1 cup white wine
1 lobster tail -- shelled, diced
24 Pacific mussels -- cleaned
24 baby clams, or cockles -- cleaned
12 medium shrimp -- cleaned
8 ounces scallops
8 ounces calamari Pesto Risotto (recipe below) Heat the oil in a large saucepot; add the garlic and saute over
medium heat for 2 minutes. Add the wine, lobster, mussels. clams,
shrimp, scallops, and calamari. Cover and cook until the mussels
and clams open, and lobster is tender. To serve, in each of 8 large bowls, form a ring of risotto, then
fill the centers with the seafood mixture and broth. PESTO RISOTTO:
In a medium saucepan, heat 2 tablespoons olive oil. Stir in 1
tablespoon finely chopped shallots and 1 cup uncooked Arborio rice;
cook 2 minutes over medium heat. Add 3 cups low-salt, low-fat
chicken stock or bouillon slowly (about 1/3 cup at a time), cooking
and stirring between each addition until the liquid is absorbed and
the rice is creamy and tender. Stir in 2 tablespoons prepared
pesto sauce. Per serving: 408 calories; 11.5 g fat; 168 mg cholesterol; 27 g
carbs; 35.5 g protein; 410 mg sodium; 1 g fiber Marriott's Desert Springs Resort and Spa,
74-855 Country Club Dr, Palm Desert CA
Recipe online at www.spafinders.com
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Picante Pot Roast Recipe By : Texas Home Cooking-Cheryl Alters Jamison & Bill Jamison
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 pounds boneless shoulder chuck roast
4 cloves garlic -- slivered
2 pickled jalapenos -- slivered
Lone Star Dry Rub -- * recipe below
2 tablespoons bacon drippings or oil
1/4 cup all-purpose flour
2 10 oz. cans Ro-Tel® Tomatoes and Green Chiles
1 cup beef broth
6 carrots -- cut in halves
1 onion -- sliced into rings Insert the garlic and jalapeno slivers into the openings in the
meat's surface. Rub the meat well with the dry rub, and let it sit
about 30 minutes to come close to room temperature. Preheat the oven to 300 degrees. Heat the bacon drippings or oil in an ovenproof Dutch oven. Dredge
the meat in the flour, and brown it in the drippings or oil. Turn
off the heat. Pour in the tomatoes and 1/2 cup of broth, and add
carrots and onions to the pan. Cover the pan tightly, and bake the
roast for 4 hours. Check the meat after 3 hours, and add more broth if it is getting
dry. If it seems a little soupy, uncover it for the last 30 minutes
of baking. The meat should be falling-apart tender when done. Serve
the meat and vegetables hot. * LONE STAR DRY RUB: 3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder
1/4 cup salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground cayenne pepper Mix spices thoroughly in a bowl. You can store leftover rub in a
sealed jar in the refrigerator. * Makes about 2 cups Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pink Shrimp for 12 Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Beets
Main Dishes Seafood
Shrimp Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 pounds headless shrimp -- boiled w/seasoning,
peeled
Sauce:
1/2 cup cooked beet -- minced
1/4 cup beet juice (to color the sauce not vital*)
1 1/2 cups sour cream
1/2 cup mayo--homemade if possible
1/4 teaspoon salt
1 Tablespoon grated horseradish or more to taste *
(careful not to overpower the shrimp)
serve over lettuce Note: *I prefer to use 1/4 cup of the court bouillon in which the
shrimp were cooked (make sauce and check before adding salt in this
case) in place of the beet juice, but the color isn't as pretty.
Good for a buffet. Can be pretty low fat with non-fat sour cream
(Land-0-Lakes my favorite) and low or non fat mayo. Posted on FareShare 4-99 by Gayle ddmmom@popalex1.linknet.net
contributed by Gayle/ddmmom - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Plum Pie Recipe By : Taste Of Home Annual Recipes 1997
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Plums
Volume 2-4, Apr.'99 Pies & Tarts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup packed brown sugar
1/4 cup saltine crumbs
Pastry for double-crust pie {9 inches}
1 1/2 pounds fresh plums -- pitted and quartered
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
1 teaspoon cinnamon-sugar In a small bowl, combine brown sugar and crumbs. Line a 9-inch pie
pan with bottom crust; sprinkle with brown sugar mixture and pack
gently. Cover with plums. Combine the sugar, flour, and cinnamon;
cut in butter until crumbly. Sprinkle over plums. Roll out
remaining pastry to fit top of pie. Make small cuts or slits in
top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400 degrees for 30 minutes.
Reduce heat to 350 degrees; bake 25 minutes more or until golden
brown. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - - | 
