* Exported from MasterCook * Pan-Poached Salmon with Light Lemon Herb Sauce Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic And Special Diets Main Dishes
Volume 1, Oct. '98 Fish Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup Water
1/2 teaspoon Vegetable-flavor instant -- bouillon
2 (8-oz) salmon steaks --3/4"- 1"
1 tablespoon Lemon juice
1 teaspoon Fresh parsley -- chopped
1 tablespoon Fresh chives -- chopped Bring water and bouillon to a boil in large NONSTICK skillet. Arrange
salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or
until fish flakes easily with fork. With slotted spatula, transfer fish to
warm serving platter; cover loosely to keep warm. Add lemon juice to liquid
in skillet; cook over high heat for 2 - 5 minutes or until sauce is reduced
to about 1/4 cup, stirring frequently. Stir in parsley and chives. Spoon
over salmon. 4 servings. Food Exchanges per serving: 3-1/3 LEAN MEAT EXCHANGES;
CAL: 190; FAT: 10g; CHO: 75mg; CAR: 0g; SUGARS:0g; PRO: 24g;
Source: Fast and Healthy Magazine, Mar/Apr, 1995
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Posted on FareShare 10-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Panang Curry Paste Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Thai
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 Dried red chili peppers
1/4 teaspoon Fennel seeds
1 teaspoon Coriander seeds
1/4 teaspoon Mace
1 Lemon grass stalk OR
1 teaspoon Lemon grass -- dried
1 teaspoon Lemon zest
1 teaspoon Galanga -- fresh*
3 medium Shallots -- peeled & chopped
5 Garlic cloves -- chopped Cut the chili peppers into small pieces & soak in cold water for
15 minutes. Separate the seeds & discard them. In a dry skillet,
toast the fennel, coriander & mace over a very low flame for 5
minutes. Put all of the ingredients in a mortar or food processor
& blend to a thick red-brown paste, adding drops of cold water to
get the right consistency. Store in a tightly covered container in the refrigerator until ready
to use. * If using dried galanga, soak for 15 minutes Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook"
Posted on FareShare 10-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Panang Loog Chin Nua (Thai Meatballs Panang Curry) Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Thai Volume 1, Oct. '98
Ground Beef Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 lb Ground beef (85-90% lean)
1/2 c All purpose flour
1 c Coconut milk
2 tb Red curry paste
2 tb Creamy peanut butter
1 tb Fish sauce
1 tb Sugar
2 tb Oil
1/4 c Thai or sweet basil leaves Form ground beef into 1" in diameter balls and coat evenly with
flour, shaking off any excess flour. In a medium saucepan, brown
meatballs in oil over low heat. The meatballs do not have to be
thoroughly cooked. Drain on paper towels and set aside. Add the
curry paste to the remaining oil from frying the meatballs and
saute for 1 minute over low heat. Increase heat to medium, add
coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
sugar, peanut butter and blend well. Return the meatballs to the
pan of curry mixture and cook until well done. Transfer the curry
to a serving bowl and sprinkle basils. Serve with cooked rice. Posted on FareShare 10-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Parsley Pesto Surprise (Spaghetti Squash) Recipe By : http://www.arches.uga.edu/~mocat/tpi/recipes.html
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Side Dishes
Squash Vegetables
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 cups cooked spaghetti squash -- (1 large squash)
1 cup fresh parsley -- tightly packed (or
-- 1/2 cup dried)
1 1/2 cups chopped walnuts
2 cloves garlic -- minced
6 tablespoons grated Parmesan cheese
4 teaspoons fresh basil -- (or 2 t. dried
-- basil)
3/4 cup olive oil Whirl parsley, 1 cup of the nuts, garlic, 3 T. of the cheese, the basil
and oil in blender at top speed until well mixed. Stir into hot
spaghetti squash and place into greased baking pan. Top with remaining
cheese and nuts. Heat through in 350 F. oven for 15 or 20 minutes. Serves 4-6 Posted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pattie's Mom's Black Bean Soup Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans/Legumes Ham
Soups Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 cups water
2 cups black beans picked over
3 stalks celery chopped **
3 onions chopped
2 bay leaves
1 T. Parsley
1/2 tsp salt
1/8 tsp pepper
2/3 cup dry sherry
butter
smoked ham bone w/meat or smoked ham hock SOAK BEANS OVERNIGHT. DRAIN
Simmer beans in 8 cups of water until soft on medium flame.
meanwhile while the beans are cooking, saute the chopped onion and
celery in butter until golden. add them to the soup pot along with 2 bay
leaves, parsley, salt, pepper and ham bone. cook over medium heat for 3
hours, adding water if needed. after the beans are cooked and soft,
remove the ham. cut off the meat and set aside. Cool off soup and put in
in a blender and puree in batches. return the soup to the pot, and add
2/3 dry sherry and the ham meat. cook over low heat until warmed through
and adjust seasonings. NOTE: I leave off the celery because I don't like it. I also add a bit
less than 2/3 cup sherry. Adjust it to your taste. Some people add the a
little sherry at the table instead of putting it in the soup pot. I prefer
letting it cook in, so the alcohol content is mainly cooked off. It can
also be topped with sour cream. Posted on FareShare 10-6-98 by Beverly <bevmed@ingress.com> This soup is easy, and delicious. always gets rave reviews.
this is a simple yet the best black bean soup I've tried. i have
been lucky to get home smoked ham, and used the bone from it. I've
also made it with smoked ham hocks I've gotten from the butcher. of
course the home smoked makes the soup superlative, the butcher bone
made it wonderful. either way, i think you'll enjoy it. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pear And Walnut Quick Bread Recipe By : Janet Hazen, Oct 98*
Serving Size : 24 Preparation Time :1:00
Categories : Breads - Quick Nuts
Pears Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 3/4 cups sugar
1 cup vegetable oil
3 eggs
2 lemons -- grated zest
2 teaspoons pure vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon mace
3/4 teaspoon cinnamon
4 firm pears -- preferably
bosc or winter nelis -- peeled and cored
and coarsely grated
to yield approximately 3+1/2-cups
3/4 cup coarsely chopped walnuts PRE-HEATED OVEN 350F. Lightly grease Two 4+1/2-by-8+1/2-inch loaf pans. In a large bowl, using a hand-held electric mixer, beat sugar with oil
until mixture lightens by several shades, approximately 3 minutes. Add
eggs, one at a time, beating well after each addition. Add lemon zest and
vanilla and mix well. In a small bowl, combine flour, salt, baking soda, baking powder and
spices; mix well. Sprinkle dry ingredients over surface of the wet
ingredients and fold together, mixing until thoroughly incorporated. Do
not overmix. Add pears and walnuts and mix until evenly distributed. Divide batter evenly between the 2 loaf pans. Bake on the lower shelf of
the oven 40 minutes. Transfer to the top shelf and bake 10 minutes
longer, or until a toothpick comes out clean when inserted in the center of
the breads. Remove from oven and let cool slightly before removing from the
pans. As tempting as it may be, it's best to let bread cool completely
before slicing. The loaf will keep well for several days if securely
wrapped and stored at room temperature. Makes 2 loafs. INTRO - This slightly sweetened tender loaf complements hearty foods, such
as roast pork, chicken or turkey, or dishes made with smoked ham or
poultry. Spread with softened cream cheese, it makes a simple but
satisfying breakfast offering. Be sure to use firm, slightly under ripe
pears for this recipe. If the pears seem too wet once they are grated,
squeeze some of the juice from them before adding to the batter. SOURCES - *"IncomPEARable," By Janet Hazen* for the Universal Press
Syndicate Published 10/14/1998. kitpath@earthlink.net for FareShare - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Peking Chicken Wings (TVFN) Recipe By : Cooking Live/TVFN/Gourmet Mag
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Chicken
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup hoisin sauce
6 scallions -- chopped fine
2 cloves garlic -- minced
1/4 cup cider vinegar
1/2 cup honey
1/4 cup orange marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons green bell pepper -- minced
1/8 teaspoon Tabasco
4 pounds chicken wings* In a large bowl or shallow glass dish stir together the soy sauce, the
Sherry, the hoisin sauce, the scallions, the garlic, the vinegar, the
honey, the marmalade, the zests, the bell pepper, and the Tabasco. Add the chicken wings, stirring to coat them well with the marinade, and
let them marinate, covered and chilled, stirring occasionally, for at
least 4 hours or overnight. Transfer the chicken wings to the rack of a foil-lined broiler pan,
reserving the marinade, and bake them in the middle of a preheated 375
degree oven, turning them every 20 minutes and basting them with the
reserved marinade, for 1 hour. * wings..wing tips cut off and reserved for another use and the wings
separated at the joint COOKING LIVE SHOW #CL9206 9/29/98 Recipe Courtesy of Gourmet Magazine
Formatted and contributed to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
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