* Exported from MasterCook * Salmon En Papillote - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Fish - Salmon
Main Dishes Potatoes
Tomatoes Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 tablespoons butter -- cut
into three equal pieces
1 medium six-oz potato -- peeled
and very thinly sliced
salt and freshly ground black pepper -- to taste
8 ounces skinless boneless salmon fillet
1 plum tomato -- thinly sliced
2 fresh basil leaves
1 bay leaf
2 tablespoons dry white vermouth
OR other dry wine 1. Preheat the oven to 400F. 2. Arrange a 12-inch by 20-inch rectangle of heavy-duty foil on a work
surface, shiny side down. Spread 1/3 of the butter in a 3-inch circle in
the center of the foil and arrange the sliced potatoes, slightly
overlapping, on top. Season with salt and pepper and place a second piece
of butter on the potatoes. Top with the salmon and season with salt and
pepper. Arrange the sliced tomatoes, basil, and bay leaf on the salmon.
Place the third piece of butter on top and season with a little more salt
and pepper. 3. Bring together the short edges of the foil rectangle high over the
fish. Crimp or pleat the sides to seal. Pour the vermouth or wine over
the fish, then crimp the top edges of the foil to seal, forming an
airtight package. Place the package on a baking sheet in the preheated oven. 4. Bake the papillote until the foil is puffed and the fish and potatoes
are cooked, about 20 minutes. Transfer to a plate and, using a knife,
open the package through one side (take care not to burn yourself on the
escaping steam). Slide the fish, vegetables, and juices onto your plate
and get ready for a feast. Posted to FareShare4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : If you're looking for an elegant dish that will make you feel as
if you're dining at a fancy restaurant, this recipe is for you.
The French call it en papillote (cooked in a cocoon), an
apt description for this salmon fillet baked in a
dramatically puffed pouch of aluminum foil. Serve with crusty
white bread to soak up the juices.
* Exported from MasterCook * Savory Radishes (Casserole) Recipe By : Ann Whittinghill, Owensboro Messenger-Inquirer, 4/99
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Volume 2-4, Apr.'99
Casseroles Side Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 30 ounces radishes
1 tablespoon minced onion
1/2 cup mayonnaise
1/4 cup saltine crumbs
1 teaspoon chopped parsley
1 tablespoon horseradish
Salt and pepper -- to taste
2 tablespoons butter
1 teaspoon paprika Cut radishes in half and cook until tender-crisp, reserving 1/4 cup
liquid. Put radishes in a 2-quart dish. Combine reserved liquid, onion,
mayonnaise, horseradish, salt and pepper. Pour over radishes, sprinkle
crumbs on top and dot with butter. Sprinkle parsley and paprika evenly
over all. Bake at 375 degrees for 20 minutes. Makes 6 servings. Note: This recipe is equally good using carrots. Substitute 2 1/2 pounds
carrots, julienned, for the halved radishes. Cook carrots until tender,
reserving 1/4 cup liquid, then follow recipe directions. 208 cals, 19g fat Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 2927 0 0 0
* Exported from MasterCook * Shallot Vinaigrette - Four Seasons Recipe By : Exec chef Elmar Prambs, The Riverside Cafe, Austin
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Salad Dressings Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 shallots -- diced
2 garlic cloves -- diced
1 teaspoon olive oil
1 tablespoon red wine vinegar
1/2 cup olive oil
2 tablespoons chopped fresh chives
Ground black pepper -- to taste Saute shallots and garlic in 1 teaspoon olive oil until brown. Add
vinegar. Remove from heat, and let cool. Whisk in 1/2 cup olive oil,
chives, and pepper. SOURCE: Exec chef Elmar Prambs, The Riverside Cafe, The Four Seasons
Hotel, 98 San Jacinto, Austin, Texas.
Posted to FareShare by kitpath@earthlink.net 4/15/99 - - - - - - - - - - - - - - - - - - NOTES : See Cheese Strudel with Smoked Salmon. Featured in the July 1991
issue of Texas Monthly
* Exported from MasterCook * Shortbread Crust Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Pastry
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups Unbleached Flour -- Sifted
Sugar; Granulated -- *
1 Egg; Large, Separated -- **
1/2 cup Butter; Softened -- *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
** Separate the large egg and lightly beat the yolk.
*** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour
and the sugar in the center of the surface and mix together. Form a small
depression or well in the center of the mound. Add the beaten egg yolk
and the softened butter to the well, ten blend these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there's no substitute for
warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill
for at least 10 minutes. Roll out the dough to a thickness of about
1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper,
then peel away the paper and cut the crust in a 9-inch circle. Place the
circle inside a 9-inch springform pan. Prick the crust several times with
a fork to keep the crust from puffing up during the baking. Place the
springform pan in the oven and bake for 15 to 20 minutes, or until light
brown. Allow to cool. Using the leftover dough, line the sides of the springform
pan. Press the dough against the sides of the pan, smoothing it so as to
have a continuous layer of crust all the way around the sides of the pan.
Make sure that the side crust meets the bottom crust all the way around.
rush the reserved egg white onto the shell, covering the bottom and sides.
his will seal the dough and keep it from becoming soggy. Set aside until
ready to use. NOTE:
For Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto
Liqueur when adding the egg yolk and butter. Posted on FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Shrimp With Cherry Tomatoes - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Volume 2-4, Apr.'99
Main Dishes Shrimp
Tomatoes Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 ounces shrimp -- peeled and deveined
salt -- to taste
freshly ground black pepper -- to taste
2 teaspoons flour
2 tablespoons olive oil
2 cloves garlic -- peeled
and flattened
1/4 teaspoon hot pepper flakes -- or to taste
5 cherry tomatoes -- cut in half
1/4 cup dry white wine
2 tablespoons chopped flat-leaf parsley 1. Wash the shrimp and blot dry. Place in a bowl and toss with the salt,
pepper, and flour. 2. Heat the olive oil in a frying pan. Add the garlic and allow it to
sizzle over high heat until the cloves begin to brown, about 1 minute.
Add the hot pepper flakes and cook for 10 seconds. 3. Add the shrimp and tomatoes and cook over high heat for 1 minute,
stirring with a wooden spoon. Add the wine and bring to a boil. Continue
cooking until the shrimp are done (they'll be firm and white) and the
sauce is slightly thickened, 1 to 2 minutes more. Stir in the parsley and
add salt and pepper to taste. Posted to FareShare 4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Don't be misled by the simplicity of this southern Italian dish;
the garlic, hot pepper flakes, and tomatoes give the shrimp
oceans of flavor. Serve over penne pasta or linguine with a
salad on the side.
* Exported from MasterCook * Simple Sauteed Spinach With Garlic, Ginger And Chilies Recipe By : SPINACH by Willoughby and Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories : Spinach Vegetables
Volume 2-4, Apr.'99 Side Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon sesame oil
1 tablespoon olive oil
2 tablespoons minced garlic
3 tablespoons minced ginger
2 teaspoons dried red-pepper flakes -- or to taste
20 ounces crinkly leaf spinach
OR 2-bunches flat leaf spinach
stemmed and well washed
salt and black pepper -- freshly ground In a large saute pan, heat the sesame and olive oils over medium-high heat
until hot but not smoking. Add the garlic, ginger and red pepper flakes,
and saute, stirring, for 15 seconds. Add the spinach, and cook, stirring furiously until it is just wilted,
about 2 minutes. Remove from heat, season with salt and pepper to taste
and serve warm. Makes 4 Servings, EACH 100 cals, 7 grams fat. (Source: Going for the Green: Spinach, by John Willoughby and Chris
Schlesinger, NY Times News Service, April 1999)
Posting to FareShare from kitpath@earthlink.net 4/99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Slow-Cooker Enchiladas Recipe By : Taste Of Home Annual Recipes 1999
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Ground Beef
Mexican Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 16 oz. can pinto or kidney beans -- rinsed and drained
1 15 oz. can black beans -- rinsed and drained
1 10 oz. can diced tomatoes and green chiles -- undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
6 6 inch flour tortillas -- (6 to 7) In a skillet, cook beef, onion, and green bell pepper until beef is
browned and vegetables are tender; drain. Add the next 8 ingredients;
bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine
cheeses. In a 5-quart slow cooker, layer about 3/4 cup beef mixture, one
tortilla, and about 1/3 cup cheese. Repeat layers. Cover and cook on LOW
for 5 to 7 hours or until heated through. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
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