Basil Pasta with Tomatoes and Feta

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTA:
1 1/2 cups packed fresh basil leaves
1 small clove garlic — chopped
2 eggs — beaten
1/2 teaspoon olive oil
1 1/2 cups unbleached flour
Pinch of salt
FOR THE SAUCE:
1 garlic clove — split
1 tablespoon olive oil
3 tomatoes, skinned — and chopped
1/3 cup dry vermouth
Pinch of cayenne pepper
salt and pepper — to taste
2 tablespoons chopped fresh basil leaves
6 ounces crumbled feta cheese

To make the pasta, puree the basil with the garlic in a food
processor. Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough
forms in the center of the processor. It should be very
stiff. If it is too gummy, process with a bit more flour. If
it’s too dry, add a drop of water. Knead the dough on a
floured board for 5 minutes, cover loosely with plastic and
allow to rest for 10 minutes.

Roll the pasta to 1/8-inch thickness with a pasta machine
or a rolling pin on a floured board and cut into fettuccine.

Bring a large pot of salted water to a vigorous boil while
you prepare the sauce.

For the sauce, saute the garlic in olive oil over high heat
for 30 seconds. Add the tomatoes and vermouth, boil until
the alcohol has evaporated. Season to taste with cayenne,
salt and pepper. Toss in 2 tablespoons chopped fresh basil
leaves and cook 20 seconds more. Remove the garlic from the
sauce.

Boil the pasta for 2 minutes in the pot of water. Drain
well. Add to the hot sauce and toss with the feta cheese.

Per serving: 400 calories, 44 gm carbohydrates, 144 mg
cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm
saturated fat

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Title: PENN TELLER DESSERT
Categories: Desserts, Halloween
Yield: 1 Servings

Red jello mix
Cool whip
Karo syrup
Dk red wine or grape juice

Here is the outline for something I saw this morning on Geraldo (by
accident) that was done by Penn Teller. It’s more of a macabre
show-off desert, but I laughed my head off when I saw it.

Okay, start off by making some Jell-O, preferably strawberry or
cherry or some other flavor that’s naturally red. But, use two to
three times as much Jell-O mix as you normally would, to thicken up
the consistency. After this is mixed, stir in some cool whip, and
pour it into your favorite standard party mold (the dome kind would
be good).

Get a CLEAN plastic bag (inside and out) and place in it some Karo
syrup. Now add something like a very dark red wine, or grape juice.
What you want is a semi-thick VERY dark red (opaque) liquid which
looks not unlike blood. Starting to get the picture yet?

Okay, now place this bag in the mold, so that the bag is still
floating on top. Keep in mind that you want the Jell-O plus the bag
to completely fill the mold, but have a level surface, as this thing
is going to flip over later on. Put it in the fridge, and allow it
to chill and set.

When you take it out of the refrigerator, you should decorate it a
little. Try drizeling some chocolate glaze on top and poping a couple
of strawberries or cherries on top of this. Allow to set if
necessary, and then bring it out to your dinner guests.

At this point, your dinner guests will probably be oo’ing and ah’ing
over this rather nice dessert you’ve brought out to them. Make sure
you’ve got that big pointy butcher knife in one hand as you set this
beauty down on the table.

Now you get to play Norman Bates: cut into the side of this, making
sure you go deep enough to cut into the bag real wide. As you
continue to cut out a piece of the geltin mold, the bag will leak
into this, and your bewildered guests will think your dessert is
_BLEEDING_. Not to disappoint them, cut out one of these bloody
pieces of geletin and plop it down on a plate. If you’re lucky, it
will look like a recently-extracted body organ.

Yes, this is gross. Yes, I wouldn’t bring this to the typical dinner
party. Yes, I probably have a *very* warped sense of humor. But, I
laughed quite loudly when I saw this being done by Penn Teller. At
the very least, it might be fun for a Halloween party… 🙂

Newsgroups: rec.food.recipes Gregory L. Pratt aragon@acm.rpi.edu

MMMMM

Title: EGG CUSTARD TARTS
Categories: Chinese, Desserts
Yield: 6 servings

Tart Pastry:
1/4 c Butter
1/4 c Lard
1 Egg
6 tb Sugar
2 c Sifted all purpose flour.
Egg Custard Filling:
2 Whole extra large eggs
3 Extra large egg yolks
1 c Whole milk
1/2 c Half and half
1 c Sugar

Cream the butter with lard. Add egg and sugar. Beat
well. Add flour, 1 cup at a time. The dough will be
mealy. Work quickly with your hands to gather dough
into a ball. Knead lightly so the mixture adheres. You
may chill it at this point while making the filling.

Egg Custard Filling: Be sure all the ingredients are
at room temperature. Beat whole eggs at low speed with
egg yolks well. Do not over beat, add sugar, then
milk, then half and half. Let mixture rest 10 – 15
minutes. Skim foam from mixture.

Separate dough into 24 ball. Press each into 2 1/2
inch tart shell to an even layer across the bottom and
all the way up the side. Fill shell with filling
almost to the top. Preheat oven to 300. Place tarts on
cooky sheet and bake for 45 minutes. Cool for 10 – 15
minutes. Loosen slightly by inserting a toothpick
along the sides. Tart shell should unmold easily.

Rhoda Yee’s comments: It is important that the
ingredients for the filling be at room temperature and
beaten over a bowl of warm water. Cold ingredients
will cause filling to separate during baking. By
skimming off the foam, the custard will have a golden,
creamy appearance with a velvety smooth texture which
is a most unique and delightful gastronomic treat! Do
not bake at high heat, this will cause the custard to
bubble up like a balloon and burst.

From “Dim Sum” by Rhoda Yee. Posted by James Lor.

—–

Title: SPANISH GARLIC SOUP
Categories: Low-fat, Soups
Yield: 4 servings

———————–FOR THE SOUP———————–
1 ts Olive oil
1 Head garlic, separated,
-peeled, and sliced
3 c Chicken broth
1 md Carrot, pared and cut into
-narrow 2″ strips
1/4 c Diced red pepper
1/8 ts Black pepper
2 tb Minced parsley

——————FOR THE CHEESE CROUTONS——————
4 1 oz slices Italian Bread
1 lg Garlic clove, peeled split
3/4 oz Parmesan cheese, grated

To prepare soup:

1. In a medium nonstick saucepan, heat oil and add
garlic. Cook, stir- ring constantly over low heat
until pale gold (do not let garlic brown) Add 1/2 cup
of water; cover and simmer until very soft. With a
fork, mash the garlic to a smooth puree. Add broth,
carrot, bell pepper, black pepper, and 1/4 cup of
water and bring to boil. Reduce heat and simmer until
carrots are barely tender, about 3 minutes. Sprinkle
with parsley and serve with cheese croutons, if
desired.

To prepare the Cheese Croutons:

1. Preheat oven to 300F. Bake the bread slices until
dried, about 15 minutes. Rub each slice with cut side
of garlic; sprinkle evenly with parmesan cheese. Run
under broiler to brown lightly. Keep warm.

Per serving: (1 cup soup) provides: 1/4 fat, 1/2
vegetable, 15 cal. Per serving: 70 cal. Each crouton
provides: 1 bread, 10 cal. Per serving: 102 cal.

Source: Weight Watchers Magazine, Mar. 1994 Typed for
you by: Linda Field, Cyberealm BBS Watertown NY
315-785-8098

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Title: DEBBIE’S PEACH BARBECUE SAUCE
Categories: Sauces
Yield: 16 servings

32 oz Peaches, canned
1 1/2 c Vinegar
1 c Oil
1/2 ts Garlic cloves, crushed
2 tb Dijon mustard
1 ts Cinnamon
3 tb Lemon juice
1 tb Worcestershire sauce
1/4 ts Ginger, ground
1/2 ts Black pepper
3/4 c Maple syrup
1 c Brown sugar
2 tb Cornstarch

Corn syrup may be substituted for the maple syrup.

Puree peaches. Mix cornstarch with a little water. Combine
all ingredients in large saucepan and heat to low boil,
stirring occasionally. Continue to simmer 30 minutes, stirring
frequently. Sauce may be thin, so at end of cooking time, if
necessary, add sufficient water/cornstarch mixture to give
sauce consistency of commercial barbecue sauce.

Posted by THE.LARK [:) or 🙁 ?]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253

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Title: Joe’s Soak Sauce
Categories: Other sauce
Yield: 3 cups

4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies,
Stemmed and seeded
2 To 6 medium garlic cloves,
Peeled and coarsely chopped
1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary
1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar
2 c Red wine vinegar
1/4 c Lemon juice

1. Stem and seed the dried chilies. Place in a skillet and
put into a preheated 250-degree oven for about 4 minutes,
until they become fragrant. Shake once during the roasting
time. Remove from oven and put in just enough hot water
(water just below the boiling point) to cover then put a
small plate on top to submerge the chilies. Let soak 20 to
30 minutes, until softened.
2. Drain the chilies and chop coarsely. Put into a food
processor or blender with the fresh chilies, garlic
according to taste, onions, rosemary, salt, bourbon or
brown sugar, vinegar and lemon juice. Blend about 3 to 4
minutes, until very smooth. Pour into a jar, cover and
refrigerate. Note: The sauce can be used to marinate
chicken, pork, ribs, or a meaty fish such as swordfish
before grilling.

—–

Title: CHOCOLATE FROSTING – SUGAR FREE
Categories: Cakes, Diabetic, Frosting
Yield: 12 servings

1 pk Dream whip (1 envelope)
1/2 ts Vanilla
1/2 c Skim milk
1 pk Sugarfree choc. pudding (2oz)

Blend together skim milk, vanilla, and dream whip (or
sugarfree whipped topping mix). Beat til stiff. Add
pudding mix and continue to beat til light and fluffy.

Add more skim milk if too thick. Use as frosting on
lowfat cupcakes using 1T per cupcake. Can also be used
to frost cake or brownies. 1T = 9cals, 0cholesterol

—–

OVEN CHICKEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish
Vegetables Salads
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter or margarine
5 tb Flour
1 t Salt
1/8 ts Pepper
1 3/4 c Chicken stock
3 c Cooked chicken
4 oz Mushroom stems pieces, can
-drained
1/4 c Canned pimiento, finely
-chopped
8 Puff pastry shells, baked

1. Combine all ingredients except cheese and the second 1 cup of croutons
in
a 1 1/2-quart, heat-resistant, non-metallic casserole.
2. Sprinkle with cheese and the 1 cup of croutons or crushed potato chips.
3. Heat, uncovered, in Microwave Oven 6 to 8 minutes or until bubbly.

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SHIRLEY TEMPLE COCKTAIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Club soda (or 7-Up)
1 oz Grenadine syrup
1 sl Orange
1 Red maraschino cherry

Mix soda and grenadine syrup. Serve in tall glass with straw,
garnished with orange and maraschino (and, unless your heart is made
of stone, a little paper parasol as well).

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SOYMILK YOGURT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Low-cal/fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 c Soymilk
1 t Soymilk yogurt

Use soy milk at room temperature. Stir yogurt into
soymilk, then pour into a clean jar. Cover allow to
stand at room temperature for 14 to a8 hours. Set
aside a tablespoonful or two for starting future
yogurts. Use in place of dairy based yogurt.

Shurtleff Aoyagi, “The Book of Tofu”

From: MARK SATTERLY Refer#: NONE Conf:
(1114) F-INTERCOO

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