Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes

Recipe By :ESSENCE OF EMERIL SHOW #EE2392
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Italian Roma tomatoes, — cut in half
2 tablespoons olive oil
Essence
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion, — julienned
Salt and pepper
1 beef steak tomato, — cut into 6 slices
1 yellow beef steak tomato, — cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes, — for top of salad
Black pepper for the rim
Edible flowers

Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and
season with Essence. Place the tomatoes, seed side down, on a baking sheet and
roast for about 8-10 minutes. Remove from the oven and cool. Julienne the
tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic
vinegar, garlic, basil and red onion together. Add the julienned tomatoes.
Season the vinaigrette with salt and pepper. Season each side of the tomato
slices with salt and pepper. Season each side of the mozzarella slices with
salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the
remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3
slices each of the tomatoes and cheese plus 1 cup of the greens for each
salad. Garnish each salad with the fried green tomato, remaining vinaigrette,
black pepper on the rim, parsley, and edible flowers.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

BROCIOLONE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Masterchefs Norleans
Lariv

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOMATO SAUCE—–
1 md Carrot, minced
1 md Onion, minced
1 ea Celery, stalk, minced
1 t Garlic, minced
1 t Thyme
1 t Oregano
1 ea Bay leaf
2 c Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
—–STUFFING—–
1/2 c Crumbs, bread
1 tb Parsley, minced
1 t Garlic, minced
1/2 ts Oregano
1 tb Cheese, Romano, grated
1 tb Cheese, Parmesan, grated
2 lg Eggs, hard-boiled, chopped
2 tb Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
—–ASSEMBLY—–
8 sl Veal
1/4 c Oil, olive

Tomato Sauce:
ÿÿÿÿ
Heat the oil in a pan and add the carrot, onion,
celery and garlic. Cook for 8 minutes over moderately
low heat.

Add herbs, tomatoes, salt and pepper. Simmer for
an hour or more.

Stuffing:
ÿÿÿ

Combine ingredients, blending with your hands.

Assembly:
ÿÿÿ

Pound the veal slices thin and divide the
stuffing among them. Roll up the veal around the
stuffing and secure with a toothpick.

Heat the oil, then brown the veal rolls, pouring
off the fat.

Add the sauce and simmer the veal rolls, covered,
for 1 hour or until just tender when pierced with a
knife.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Goffredo Fraccaro, La Riviera
Restaurant, New Orleans

– – – – – – – – – – – – – – – – – –

Title: Cream Biscuits
Categories: Breads Londontowne
Servings: 1

4 c Flour 1 t Salt
3 t Cream of tartar 1 1/2 t Baking soda
1/4 c Butter 2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.

Mrs. William C. Edmonston

—————————————————————————–

Title: Pumpkin Custard
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

3 Saccharin tablets, (1/4 1/8 ts Salt
-grain each) 1/4 ts Nutmeg
1 tb Water, warm 1/4 ts Cinnamon
1/2 c Milk -dash
1/2 c Pumpkin, canned -Ginger
1 Egg, well beaten

Dissolve saccharin in warm water. Combine with remaining
ingredients; Pour into custard cup. Place in shallow pan of hot
water. Bake in moderate (350 degree F.) 45 minutes, or until knife
inserted near edge of custard comes out clean.

MMMMM

THAI SEAFOOD CASSEROLE WITH BASIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried bean thread noodles
1 sm Dungeness crab
-(preferably live)
1/2 lb Large shrimp
-shelled and deveined
1/2 lb Large cleaned squid
-cut crosswise into 1″ rings
1 lb Fresh fish fillets
– cut into 1-inch pieces
1/2 ts Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 t Sugar
1 tb Golden Mountain Sauce
-ÿÿDark soy sauce
1 tb Light soy sauce
-ÿÿ
-Thai fish sauce (nam pla)
2 ts Oyster sauce
1 tb Rice wine or dry sherry
1 t Sesame oil
2 tb Vegetable oil
3 sl Ginger — (quarter-sized)
– crushed
4 Red chiles
– chopped into 1/2-in pieces
4 Green onions
– cut into 2-in lengths
1 1/2 c Water, or more if needed
1/2 c Thai sweet basil leaves
Fresh coriander sprigs
1 Sandy clay pot casserole
-(2 quart size)
-ÿÿDutch oven

Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be
found in Southeast Asian markets.

IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and
pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live
crab according to the following instructions (if using cooked crab, follow
the instructions after the steaming step). Shell and devein the shrimp; pat
dry. Clean squid according to the instructions below. Cut the body
crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In
a mortar or spice mill, pound or grind the peppercorns, coriander root and
garlic into a paste. In a bowl, mix together the sugar, Golden Mountain
Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay
pot or Dutch oven. Set over medium heat. Add reserved
coriander-garlic-pepper paste to the oil; saute lightly. Increase to high
heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss
and brown for a minute. Add shrimp and green onions to crab mixture;
stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean
noodles; toss and mix together. Stir in water, cover pot, reduce to medium
heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry,
add more water. Increase to medium-high heat, add fish, squid and cooked
crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5
minutes longer. Check for doneness. Bring the clay pot to the table and
serve hot with rice and vegetables.

TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and
legs to loosen sand and grit. Rinse well with cold water. Plunge crab into
boiling water for a minute to kill it immediately. Remove and cool. To
disjoint and crack the crab, hold shell portion of the crab in one hand.
With the other hand, gather the legs and claws on one side and gently pull
and tug until the body and legs loosen and free themselves as a whole
section from the shell. On both sides of the body are featherly gills. Pull
off and discard these gills. The tail piece, a triangular flap, is located
on the underside of the body. With tip of knife lift up the flap, grasp it,
twist off and discard. Scrub exposed area clean. Now remove the legs and
claws by gently pulling and bending them backward against their natural
bend, and twist to free them. You now have the chest-body section where the
tomalley liver is embedded in the cavity. Spoon it out and reserve it for
those who appreciate it. The chest body should be chopped in half down the
middle with a heavy cleaver. Chop each section crosswise into 3 equal
pieces. With a light hammer or metal nut cracker, crack the mid section and
joint of each leg and claw; set aside the pieces. (When eating, use the tip
of the leg as a pick to dig out the meat.)

TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and
with the other pull the head and tentacles away until separated from the
body. With your finger dip into the body to remove the quill, the
transparent cartilage and discard. Peel off the dotted skin from the body
and discard. Rinse body with cold water. Cut between the eye and the
tentacles; discard the head. Squeeze the thick center part of the tentacles
to dislodge the hard beak. Rinse with cold water; set aside.

– – – – – – – – – – – – – – – – – –

Christmas Pudding

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French’s Cinnamon
1/4 teaspoon French’s Ginger
1/4 teaspoon French’s Nutmeg
1/4 teaspoon French’s Cloves
1 cup suet — ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce

STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix
until dry ingredients are moistened. Turn into well-greased 2-quart mold or
casserole. Cover with tight cover or aluminum foil. Place on rack in large
steamer or kettle. Add boiling water to height of 2 inches in steamer,
cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched
lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,
or Hard Sauce.
*For use with Pillsbury’s Best Self-Rising Flour, omit soda and salt.
**If desired, Christmas Pudding may be baked in a 300 degree oven. Place a
pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.

Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.

Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners’
sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1
tablespoon boiling water, 1 teaspoon French’s Vanilla and 2 teaspoons
French’s Rum or Brandy Flavoring, if desired. Chill until serving time.

Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
teaspoon French’s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in 1/4 teaspoon French’s Nutmeg.

– – – – – – – – – – – – – – – – – –

NOTES : Developed by Ann Pillsbury.

Cappucino Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 33 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coffee creamer — powdered
1 cup chocolate milk mix — powdered
2/3 cup instant coffee granules
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine all ingredients, mix well. Store in an airtight container.

To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add
1 cup boiling water, stir well.

– – – – – – – – – – – – – – – – – –

NOTES : Great served with a scoop of ice cream or whipped topping.

Title: Borscht
Categories: Soups/stews, Pork/ham
Yield: 6 servings

1/2 c White Beans 1/4 c Cream or Milk
2 lb Lean Pork Spareribs 1 tb All purpose flour
4 ea Medium Beets, peeled, grated 1 ds Ground Pepper
1 ea Large Onion, diced 1 ea Juice of 1/2 lemon
1 1/2 ts Salt 1 ea Sour Cream
1/4 ea Medium Cabbage, shredded 1 ea Chopped Fresh Dill

Mary Pshyk’s Ukrainian beet soup is served with chopped fresh dill
sprinkled on each bowlful and rye or black bread.
Soak beans in cold water for two hours, drain, add more cold water to
cover and simmer until tender, about two hours.
Place spareribs in large pot of cold water, bring to a boil, skim off any
surface scum, and simmer for about 20 minutes. Remove meat with slotted
spoon, skim fat from stock and return meat to pot.
Add beets, onion and salt and simmer until meat is cooked, about 45
minutes more.
Add cooked beans and cabbage and cook until cabbage is tender, about 10
minutes.
Blend cream and four and stir into soup. Continue cooking, stirring, until
soup thickens slightly. Season to taste with salt, pepper and lemon juice.
Serve hot with sour cream and dill. Six to eight servings.
From The Gazette 91/01/30.

—–

Title: CAULIFLOWER AND ROQUEFORT SOUP
Categories: Soups/stews, Cheese/eggs, Vegetables
Yield: 4 servings

4 tb (1/2 stick) butter
1 md Onion, chopped
1 md Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
-seasoning
1 c Heavy cream
2 Egg yolks, room temperature
2 tb Armagnac
1/2 lb Roquefort, crumbled

From Food and Wines of France, Inc.

Chives for garnish

Melt butter in large, heavy Dutch oven over moderately
high heat and saute onion for 1 minute; cover; sweat
for 10 minutes. Meanwhile, halve and core the
cauliflower. Reserve some flowerets and chop
remainder to total about 6 cups. Peel and dice
potato. Add cauliflower and potato to Dutch oven;
cook, stirring, for 1 minute. Add chicken broth,
chives, Herbes de Provence and red pepper seasoning.
Bring to boil; cover; lower heat and simmer for 10
minutes, or until vegetables are just tender. Cool
slightly. Puree all but 1 1/2 cups mixture in food
processor or blender in batches; return to pan. In a
small bowl, blend cream, yolks and Armagnac; add 1 cup
of the hot soup, beating constantly with wire whip.
Return to pan; add half of crumbled Roquefort. Heat
very slowly, stirring constantly, until cheese melts
and soup thickens slightly. Do not allow soup to
boil. Garnish soup with reserved cauliflowerets,
crumbled Roquefort and chives.

Makes 4 to 6 servings.

Posted by Alison Meyer. Courtesy of Fred Peters.

—–

CALICO CHILI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried edible soybeans
-(1/2 lb. úbout 3-1/2 C.)
-(soaked overnight)
1 c Chopped carrots
1/3 c Red bell peppers
1/3 c Green bell peppers
1/3 c Yellow bell peppers
1 c Chopped onions
1 c Chopped celery
3 Garlic cloves — minced
2 cn Chili-style diced tomatoes
-(16 ounce cans)
1 cn Dark red kidney beans
-(16 ounce can), drained
2 tb Chili con carne seasoning
2 tb Seasoned pepper
1 t Dried oregano
—–CONDIMENTS:—–
Low-fat shredded cheese
Fresh chopped cilantro
Fresh chopped onions

Place packaged beans in 4-6 cups water and allow to soak overnight.
Remove and drain. Soybeans may be frozen for future use. Bring 3 cups
beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all
ingredients in crock pot. Stir to blend seasonings. Set on low andcook
8-10 hours.

Serves 8-10. Top with condiments, as desired.

(Per Serving):
159 calories/9 grams protein/21 grams carbohydrates/4 grams total fat/.6
grams saturated fat/0 mg cholesterol/462 mg sodium

MICROWAVE VERSION: Place water and soaked beans in large microwave dish.
Microwave on HIGH for 20 minutes. Drain. Place beans and all other
ingredients in dish. Stir to mix. Microwave on HIGH for 30 minutes,
medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand
15 minutes. Serves 8-10.

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

– – – – – – – – – – – – – – – – – –