* Exported from MasterCook * Roasted Ginger Carrots Recipe By : Quickies Chatelaine Food Express
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Volume 2-4, Apr.'99
Side Dishes Carrots Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound baby carrots
1/2 cup orange juice
2 tablespoons fresh ginger -- grated
1 pinch salt Combine the 1 pound baby carrots (about 2 cups), orange juice, fresh
ginger, and pinch of salt in a pie plate. Roast uncovered, at 375° F for 30 minutes. Serves 4. From http://www.cook-book.com
Quickies Chatelaine Food Express by Monda Rosenberg
Publisher: McClelland and Stewart Inc. ISBN: 077-1075928
Price: $24.99
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Potato, Beet And Onion Salad Recipe By : John Ash
Serving Size : 6 Preparation Time :0:00
Categories : Beets Potatoes
Volume 2-4, Apr.'99 Onions
Salad Dressings Salads Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 Fingerling or creamer potatoes -- (abt 3/4 lb)
12 Garlic cloves -- peeled, whole
4 tablespoons Olive oil
Fresh rosemary or thyme sprigs
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 pound Cipollini or other pearl onions -- peeled
3/4 pound Baby red or chioggia beets -- stemmed, scrubbed
=== BALSAMIC VINAIGRETTE ===
Juices from roasted beets and onions -- above
1 1/2 tablespoons Balsamic vinegar
3 tablespoons Olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
2 teaspoons chopped parsley and/or chives
=== HERB SALAD ===
1 cup Loosely-packed tender herbs mixture
(such as parsley, chervil, tarragon,
burnet, chives, dill) along with any available
flavorful flowers (such as nasturtium, chive
or calendula)
=== GARNISH ===
Crisp-cooked baby green beans -- (haricot
vertes) and/or young peas and pea
tendrils, if available Halve or quarter potatoes lengthwise. Toss potatoes and garlic
cloves with 2 tablespoons olive oil and herb sprigs. Season liberally
with salt and pepper. Arrange in a single layer on a baking pan, cover
with foil and set aside. Toss onions and beets separately with remaining oil and season with
salt and pepper. Wrap onions and beets separately in foil. Roast
onions, beets and potatoes in a preheated 375 degree oven for 35 to 40
minutes or until vegetables are tender. Uncover potatoes after 20
minutes to allow them to brown and crisp slightly. Unwrap beets and
onions carefully, reserving any juices for the Balsamic Vinaigrette.
Slip skins off beets, if desired. For the Balsamic Vinaigrette, whisk all ingredients together. Store
refrigerated until ready to use. For the Herb Salad, toss together all ingredients. Arrange roasted vegetables attractively on plates and drizzle with
the Balsamic Vinaigrette. Place a small mound of Herb Salad in center
and garnish with baby green beans, peas and pea tendrils if available.
Serve warm or at room temperature. This recipe yields 6 servings. Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9736 broadcast 10-22-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 11-16-1996
Posted on FareShare 4-99 by gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Roots (Potato, Carrot, Radish, Leek) Recipe By : North American Radish Council
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Volume 2-4, Apr.'99
Carrots Leeks
Potatoes Vegan
Side Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound new potatoes (about 3 cups)
1 pound baby carrots (about 2 cups)
12 ounces radish (about 3 cups)
2 cups leek whites -- halved lengthwise
then cut into 1-inch pieces
or onion wedges
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and
leeks with, salt, pepper and dill weed until well coated. Spread in a
single layer. Bake at 425 degrees about 45 minutes or until vegetables are
tender, stirring occasionally. Makes about 6 portions. 173 cals, 8g fat Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 793 1223 2111 4219
* Exported from MasterCook * Roman Apple Cake From Stella D'oro Recipe By : Stella D'Oro
Serving Size : 9 Preparation Time :0:00
Categories : Cakes Volume 2-4, Apr.'99
Apples Breakfast/Brunch Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups milk
1 can prepared apple pie filling -- (21-ounce)
2 eggs -- slightly beaten
1 package STELLA D'ORO ROMAN EGG BISCUITS -- (12-ounce)
coarsely broken into 1-inch pieces
1 cup powdered sugar
2 tablespoons water 1. Mix milk, pie filling and eggs in large bowl. Stir in biscuit
pieces; let stand 5 minutes. 2. Pour biscuit mixture into lightly greased 9 x 9 x 2-inch baking
pan. Bake at 350 degrees F for 45 to 50 minutes or until set. 3. Cool in pan on a wire rack. Mix powdered sugar and water; drizzle
over cooled cake. Cut into squares to serve. Preparation Time: 15 minutes Cook Time: 50 minutes Cooling Time: 60
minutes Total Time: 2 hours and 5 minutes SOURCE: Stella D'Oro
Recipe found at http://www.culinary.net
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Round Steak with Green Peppers Recipe By : The New York Heritage Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Beef Volume 2-4, Apr.'99
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds round steak -- 1/2 inch thick
-- cut into 1/4" strips
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup oil or shortening
1 cup canned tomatoes
1/2 cup chopped onion
1 clove garlic -- finely chopped
1 3/4 cups beef broth
1 1/2 teaspoons Worcestershire sauce
2 large green bell peppers -- cut into strips
Cooked noodles 1. Coat the meat with the flour mixed with salt and pepper. Heat the oil
in a large skillet and brown the meat in it on all sides. 2. Drain the tomatoes, reserving both tomatoes and liquid. Add liquid, the
onion, garlic, and broth to meat. Cover and simmer until meat is tender,
about 1 hour. 3. Stir in the Worcestershire sauce and pepper strips and cook 5 minutes.
Add reserved tomatoes. Serve over noodles. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rustic Peanut Butter Pralines Recipe By : Emeril Lagasse
Serving Size : 18 Preparation Time :0:00
Categories : Candies Volume 2-4, Apr.'99
Nuts Peanut Butter Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup Light-brown sugar
1 cup Sugar
1/2 cup Sweetened condensed milk
2 tablespoons Dark corn syrup
1 1/2 tablespoons Unsalted butter
1 pinch Salt
1/4 cup Creamy peanut butter
1 1/2 cups Pecan pieces -- roasted In a sauce pan, combine the sugars, milk, syrup, butter, salt and
peanut butter over medium heat. Stir the mixture until the sugar
dissolves. Continue stirring until the mixture begins to bubble around
the edges of the pan, for about 12 minutes. Add the pecans and continue
stirring until the mixture thickens for about 8 minutes, and it reaches
the soft ball stage (when a small amount of the mixture is dropped into
a cup of cold water and it forms a soft ball). Remove from the heat and
drop by spoonfulls onto wax paper. Let cool. Lift the pralines off the
paper with a thin knife. This recipe yields 1 1/2 dozen pralines. Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - | 
