Penne With Smothered Scallops, Tomato, Basil

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tomatoes – large — ripe OR
2 can Roma tomatoes
1 pound Scallops
1 tablespoon Garlic – chopped fine
1 teaspoon Salr
1 pound Dried penne
2 tablespoon Italian parsley
1/3 cup Olive oil
1/4 teaspoon Crushed chilli pepper
1 teaspoon Lemon zest – grated
1/2 cup Fresh basil leaves
4 tablespoon Parmesan cheese – grated

Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove
most seeds and chop coarsely.

Slice scallops into thin rounds about 1/4-inch thick and place in bowl with
lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt
and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add
salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and
immediately add to sauce. Add basil, chopped parsley and scallops.

Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops.
Remove lid, stir in Parmesan and serve.

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Title: STIR-FRIED ZUCCHINI, CARROTS, AND LEEKS
Categories: Chinese, Vegetables
Yield: 6 servings

2 md Young zucchini
3 Fresh carrots
2 lg Leeks
3 Cloves garlic
1 ts Ginger, minced
2 tb Peanut oil
1/4 ts Sesame oil
SEASONINGS:
1/2 ts Salt
1/2 ts Sugar
1/4 ts 5-spice powder

Preparation: Wash vegetables. Trim zucchini and
slice into 2″ long matchsticks. Peel carrots and cut
into 2″ long matchsticks. Trim leeks and do likewise.
Peel garlic and cut into thin slices.

Stir-frying: Heat peanut oil in hot wok until it
starts to smoke. Stir-fry garlic and ginger for 30
seconds, splashing with water to prevent burning. Add
carrots and stir-fry for another 30 seconds. Add
leeks; stir-fry for 1 minute. Add zucchini; stir-fry
for another 30 seconds. Sprinkle with seasonings,
tossing ingredients as you do. When vegetables are
cooked, sprinkle with sesame oil. Transfer to serving
platter or individual plates to serve.

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APPLE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Bran
1 c Whole wheat pastry flour
2 1/2 ts Baking powder
3/4 ts Nutmeg
1/4 ts Ground cloves
1/3 c Milk
2 Eggs
3/4 c Maple syrup
1/4 c Butter
1 c Apples, green are best,
Chopped
1 c Raisins (opt)

Combine bran, flour, baking powder, nutmeg and cloves;
set aside. Cream together milk, eggs, maple syrup,
and butter; fold in flour mixture. Stir in apples and
raisins. Pour into oiled muffin tins, and bake at 350
degrees until tops split, 15 to 25 minutes.

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BLUE CHEESE CHIPS

Recipe By :
Serving Size : 130 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb (8 ounces) blue cheese,
Broken into small pieces
8 tb (1 stick) butter or
Margarine, softened
2 c All-purpose or rice flour
1/4 c Buckwheat groats or chopped
Toasted nuts of your choice
1/4 ts Pepper
1/4 c Milk

“These ”blue chips" are definitely a good investment
that produce profitable returns in the form of
compliments from all who try them. The texture is
light and lacy, and the blue cheese flavor mellows
with baking. Try serving them with a dry white wine.
305~F. 20 to 25 minutes Preheat the oven to 350~F.
Cream the butter and cheese together in the food
processor, or in a large bowl using a pastry blender
or two kinves. In another bowl, stir together the
flour, buckwheat groats or nuts (if desired) and
pepper. Add the flour mixture to the butter-cheese
mixture and blend well.

Blend in the milk, little by little, to form a dough
that will hold together in a cohesive ball. The dough
should be quite stiff. Divide it into 2 equal portions
for rolling. On a floured surface or pastry cloth,
roll out to about 3/16 inch thick. Cut into 1-1/2-inch
circles and place on an ungreased baking sheet, making
sure the edges do not touch. Prick each cracker in 1
or 2 places with the tines of a fork.

Bake for 15 minutes, turn, and bake for an additional
5 to 10 minutes, or until medium brown. Yield: 130-40.

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Red Wine Reduction

Recipe By : COOKING LIVE SHOW #CL8734
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spanish onion — coarsely chopped
1 carrot coarsely chopped
1 stalk celery — coarsely chopped
1 Granny Smith apple — coarsely chopped
2 cloves garlic
2 tablespoons grapeseed oil
1 750 milliliter bottle Burgundy
2 cups Port
1 cup chicken stock

In a medium saucepan, caramelize the onion, carrot,
celery, apple, and garlic in the grapeseed oil. Add the
Burgundy and the Port and simmer over medium heat
for 2 hours. Strain and place in a small saucepan with
the chicken stock. Continue to simmer over medium
heat for 1 hour, or until reduced to 1/2 cup.

Yield: 1/2 cup

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Date: Fri, 29 Oct 93 10:00:17 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Stuffed squash:

halve N acorn squash and bake until thoroughly done, upside down on a pan in
a small amount of water, with a piece of onion under each half. Or however
you prefer to do it.

Stuffing for one medium-large squash, multiply as necessary:
Bring to a boil:

1 c. bulgur wheat
2 c. water (and maybe a little extra)
1 t. salt
1 small onion, peeled and uncut
bay leaf
1 t crushed dried rosemary
2 t basil leaves

when water boils, turn off heat and cover. Once most of the water has been
absorbed, stir in 1/4 c. chopped roasted chestnuts. (Slit chestnut skins
with a razor blade or sharp knife. Bake at 425 for 15 min or so. Peel off
shell and skin). Remove the onion and give it to a friend who likes to eat
whole cooked onions.

When squash are done, pack the stuffing (should be moist but not wet) into
each half, making a little mound of stuffing on top. Bake for 5-10 min.

Serve with:

cranberry sauce

1.5 c. water
1 bag of cranberries (in your grocer’s refrigerator case now, yum)
about 1/4 c. honey
2-3 t. salt
pinch hot pepper flakes
1 T nutritional yeast

boil cranberries in water until they pop (use a potato masher to speed up the
process). Add flavorings.

the object here is sort of a cranberry chutney. It should not be sweet, but
rather savory.

Title: Fructose Substitute for Sugar
Categories: Diabetic
Yield: 1 servings

SUGAR TO FRUCTOSE EQUIVALENT 1/2 “ ” 5 T “
1/4 c Sugar use 2 1/2 T fructose 2/3 c ” “ 7 T ”
FRUCTOSE 3/4 c “ ” 1/2 c
1/3 c “ ” 3 1/2 T “ 1 c ” “ 2/3c ”

Substitute fructose in recipes calling for sugar. Since it is a
natural sweetener there should be appreciable change in blood sugar
levels.
Fructose does not break down in cooking like some artificial
sweeteners.
General rule of thumb is to use 1/3 less fructose thatn the amount of
sugar called for. It can be used in all diets,but diabetics should
check with their doctors if there’s any doubt about using it.

MMMMM

BRATKARTOFFEIN (PAN-FRIED POTATOES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Small potatoes
1 x Butter

Small potatoes are cooked in their jackets, peeled and
cut in half length-wise. They are then pan-fried in
butter until golden brown and crisp!
From The Best of the Wrst, Recipes of Germany
Source: The Professional Chef No copyright shown

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Title: Roasted Lamb’s Head
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 head

1 Lamb’s head, skinned and
-cleaned
1/3 c Olive oil
1/4 c Red wine
1 1/2 ts Crushed oregano
2 Cloves garlic, finely
-chopped
1/2 ts Salt
1/2 ts Freshly ground pepper

Remove eyes and tongue of lamb’s head. Then parboil head in water to
cover for 10 minutes. Simmer tongue for 30 minutes in salted water;
skin. Return to lamb’s mouth.

Make a marinade by combining remaining ingredients; pour over head
while warm and marinate for 1 hour, turning occasionally. Bake in a
325F oven for 1 1/2 hours, basting from time to time. Place on a bed
of parsley, surrounded by cherry tomatoes. Decorate with a garland
of daisies. To serve, crack head down center and remove meat.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

MMMMM

CHEESY CREAM OF BROCCOLI SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted butter
1 md Onion — roughly diced
1 1/2 lb Cooked or uncooked broccoli
– roughly chopped
1 t Salt
1 Capful Pernod (optional)
3 qt Chicken stock or water — OR
– canned low-sodium broth
3 c Milk and/or whipping cream
Grated Jack, Velveeta — -OR-
-Swiss cheese

MELT BUTTER in a large pot over medium heat. Add the
onion and cook, stirring occasionally, until onion
softens, about 10 minutes. Add the broccoli, salt and
optional Pernod. Continue to cook, stirring, another
15 minutes. Add the stock. Cover, increase heat to
high and bring to a boil. Reduce heat to low and
simmer 15 minutes. Remove from heat and place in a
food processor or blender and puree until smooth.
Combine puree, cream and milk. Serve piping hot and
offer the grated cheese on the side to add to the soup.

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