Tortellini In Porcini Broth (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6745
Serving Size : 2 Preparation Time :0:00
Categories : Pasta-pd

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried porcini or polish mushrooms
2 cups warm water
1 teaspoon olive oil
4 ounces mixed wild and domestic mushrooms
–trimmed and cut into thin slices
2 cups chicken broth
1 cup tortellini
–stuffed with porcini or plain cheese
salt and freshly ground black pepper
fresh finely cut chives for garnish

If you haven’t soaked the Porcini in advance (see note below) set combine
Porcini and water in a saucepan and bring to a simmer; let soak for 20
minutes or until tender. Drain soaked Porcini, rinse them to remove grit;
and chop them. Strain the soaking liquid through non-bleached paper towel
or cotton cheesecloth-lined sieve; reserve for later.

Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and
saute for a few seconds. Add the fresh mushrooms, cover and cook over very
low heat until mushrooms are tender (if they begin to stick to the bottom
of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved
Porcini liquid and broth and bring to a simmer; add tortellini and cook,
uncovered for 5 minutes or until tender. Season to taste with salt and
pepper and portion out; garnish with chives.

NOTE – to soak mushrooms in advance; cover 2 ounces of dried mushrooms with
1 quart of water; set in refrigerator overnight or for longer; remove
soaked mushrooms and soaking liquid as needed.

Yield: 2 main course servings Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997

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Orzo Risotto W/ Spicy Rock Shrimp, Mussels Peas

Recipe By : COOKING RIGHT SHOW #CR9686
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–For The Spicy Shrimp–
1 Teaspoon Cumin Seed
1 Teaspoon Fennel Seed
2 Teaspoons Whole Oregano
1/2 Teaspoon Ground Cinnamon
1 Tablespoon Pure Ancho Chile Powder
1/2 Teaspoon Coriander Seed
Cayenne — to taste
1 Teaspoon Salt
3/4 Pound — fresh shelled
Olive Oil
1 Cup Dry White Wine
1/2 Cup Water
1/2 Cup Chopped Scallions
1 Tablespoon Chopped Garlic
1 Tablespoon Butter
2 Tablespoons Chopped Parsley
1 Pound Fresh Mussels
1/2 Pound Button Mushrooms — sliced
–For The Risotto–
1 1/2 Cups Orzo
4 Cups Rich Shellfish Or Chicken Stock — or more as needed
1 Cup Fresh Or Frozen Peas
3/4 Cup Freshly Grated Parmesan Cheese
1/4 Cup Chopped Fresh Basil
3/4 Cup Tomato — seeded, diced
–Garnish–
Fried Capers
Basil Sprigs

Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander,
cayenne and salt in a spice grinder or mortar and pestle and grind finely.
Dry rock shrimp with paper towels and toss with spice mixture to evenly
coat. Saute quickly in olive oil until just done and set aside.

In a small saucepan add 1/2 cup white wine, 1/2 cup water, 1/4 cup chopped
scallions, 1 teaspoon chopped garlic, 1 tablespoon butter, 2 tablespoons
chopped parsley and the mussels. Cover and simmer until mussels open (3-4
minutes). Set aside covered and keep warm.

Add remaining scallions and garlic to a deep saucepan along with mushrooms
and saute in olive oil until lightly colored. Add orzo and continue to cook
for a minute or two. Mix remaining 1/2 cup white wine and stock together and
warm. Add 1/2 of this mixture to orzo and cook, stirring occasionally over
moderate heat until most of liquid is absorbed. Add remaining stock mixture
in 1/2 cup increments, stirring until liquid is absorbed. When orzo is
tender but not mushy, stir in peas, parmesan, basil, tomato and cooked rock
shrimp. Add a bit of stock if necessary to keep mixture loose. Serve
immediately in warm bowls topped with mussels and garnished with fried
capers and basil sprigs, if desired.

Yield: 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: SOYA BEAN PATTIES
Categories: Meatless, Personal
Yield: 2 servings

1/2 c Cooked soya beans
1/3 Onion
1/3 tb Tomato paste
2/3 ts Chilli sauce
2/3 tb Chopped parsley
1/3 c Wholemeal breadcrumbs
1/3 Egg
1/16 c Milk
1/3 c Dry breadcrumbs
1 tb Sesame seeds
1/3 c Plain wholemeal flour
Oil

MMMMM—————————SAUCE——————————–
2/3 Garlic cloves
3/16 c Tahini
1/16 c Water
3/16 c Lemon juice

1 Mash the beans using a potato masher.
Add the onion, tomato paste, chilli sauce, parsley and fresh
wholemeal breadcrumbs.
Mix well to combine.
Divide the mixture into 4 even proportions.
Shape into rounds and flatten with your fingers to form pattie
shapes.

2 Combine the egg and milk in one bowl, and breadcrumbs and sesame
seeds
in another bowl.
Roll the patties in the flour then dip each one into combined egg
and
milk mixture and then coat with the dry breadcrumbs and sesame seed
mixture.

3 Heat the oil in a large shallow pan. Cook the patties on a medium
heat
until they are golden brown on both sides.
Drain on absorbent paper.
Set aside and keep warm.

4 To prepare the sauce combine all the ingredients in a small bowl.
Serve
the patties hot accompanied by the tahini sauce.

MMMMM

Pizza Sauce #5

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Tomato puree
1/4 Pint Basil
3 Cups Water
1 1/4 Pints Black pepper
3 Pints Cooking oil
1/4 Pint Oregano
1 Glove garlic (chopped)
1 Pint Grated Parmesan cheese
1/4 cup Raw onion (chopped)
1 pint Brown sugar

Combine ingredients in a 2 qt sauce pan and cook for 30-40 minutes.
Makes enough sauce for 5 12″ Pizzas.

– – – – – – – – – – – – – – – – – -=20

Title: WALDORF SALAD
Categories: Apples, Salads
Yield: 3 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
3 lg Winesap apples
1 tb Lemon juice
1 c Chopped celery
1/2 c Walnuts or pecans, coursely
-chopped
1/2 c Raisins
1/2 c Salad dressing

Peel and dice apples. Sprinkle with lemon juice; add celery and
raisins and toss together. Cover and chill. Just before serving, add
nuts and salad dressing. Toss lightly to distribute dressing. Serve
on crisp lettuce cups or from salad bowl.

MMMMM

FRIENDSHIP CAKE – 30 DAY CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 TH DAY: Add 2 9oz. jars
-marashino cherries drained
-and diced…I use both
Red and green ones
STIR DAILY FOR 10 DAYS
30 TH DAY: Drain fruit- save
-liquid- you will have
-enough for yourself and 2
Friends (1 1/2 cups each).
-You are ready to bake 3
-cakes.
CAKE
1 Box yellow cake mix
1 sm Box vanilla instant pudding
2/3 c Oil
4 Eggs
1 1/2 c Fruit only…no juice
1 c Nuts- pecans are best

DO NOT REFRIGERATE…USE ONLY WOODEN UTENSILS…STORE IN COVERED CONTAINER

FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups
sugar, 1 large can sliced peaches, drained and diced.

STIR DAILY FOR 10 DAYS

TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice

STIR DAILY FOR 10 DAYS

The contributor added: Mix all ingredients and bake in a greased bundt pan
300 * for 1 hour. I serve it plain as after it cools I usually pour about
1-1 1/2 oz of rum over it to add flavor…..very good!

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Tagliatelle with Salmon and Horseradish Sauce

Recipe By : Tip magazine
Serving Size : 2 Preparation Time :0:20
Categories : Pasta* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 grams tagliatelle, green
2 moten salmon steaks (cross-sections) — 150g each
salt and pepper, to taste
1 package cream cheese (100g) — cut in pieces
1 deciliter milk
1 teaspoon horseradish
1/2 teaspoon dill

Cook the pasta according to instructions.

Poach the salmon in simmering, salted water, for about 10 minutes,
until just done.

In another pan on low fire, stir the milk and cream cheese until the
cheese has melted and the sauce is smooth.
Bring the sauce just to a boil and remove from the heat.
Stir in the horseradish and dill.

Remove the skin and any bones from the salmon and cut the flesh into
bite-sized pieces.

Divide the pasta on two plates; top with salmon and sauce.

Lekker with spinach.

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Serving Ideas : Serves 2.

FRESH OKRA MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Self-rising cornmeal
1 tb Sugar
1/2 ts Salt
1 1/4 c Milk
2 lg Eggs, lightly beaten
1/4 c Vegetable oil
1 t Worchstershire sauce
1/4 ts Hot sauce
2 c Thinly sliced fresh okra
-(about 1/2 pound)
1/4 c Chopped onion

Combine first 3 ingredients in a medium bowl; make a
well in center of mixture. Combine milk and next 4
ingredients; add to dry ingredients, stirring just
until moistened. Fold in okra and onion.

Grease muffin pans, and place in a 400′ oven for 5
minutes. Quickly spoon batter into prepared pans,
filling two-thirds full; bake at 400′ for 20 minutes
or until lightly browned. Remove from pans
immediately. Yield: 1-1/2 dozen

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Title: ASPARAGUS SALAD WITH PICKLED GINGER
Categories: Chinese, Salads
Yield: 4 servings

12 Medium-size asparagus
4 Pieces pickled red ginger

———————————-DRESSING———————————-
1 tb Thin soy sauce
1/4 ts Ginger juice
1 pn Sugar
1 tb Sesame oil

Wash asparagus spears. Use sharp paring knife to peel off tough white skin
on lower stem and cut off the very end. When steamer is hot, steam spears
until barely cooked. They are overcooked when the color is olive. Remove
from steamer, drain any water, and cool to room temperature. Meanwhile, mix
dressing ingredients in small bowl. Slice pickled red ginger into thin
slivers. About ten minutes before serving, slice spears on the bias into
2″ segments. Place on serving dish, intermingled with pickled ginger. Pour
dressing over asparagus, and let it permeate the salad. Serve at room
temperature. This salad can also be served while asparagus is still warm,
or it can be chilled.

—–

Pasta Fagioli Soup

Recipe By : Evelyn Raab Easy Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Beans Pasta
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
3 strips bacon,coarsely chopped
1 rib celery,chopped
1 onion, chopped
2 cloves garlic,finely chopped
3 cans chicken broth
1 can 15-19 oz cannellini beans,undrained,mashed with — fork
1 can 15-19 oz red kidney beans, drained
1 cup very small past shells or ditalini
salt and black pepper to taste

In large saucepan or Dutch oven,heat oil over medium heat. Add
bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or
until bacon is cooked and vegetables are softened, stirring
occasionally.
Add chicken broth and white and red kidney beans, bring to a
boli over high heat. Add pasta and reduced heat to medium and
cook, uncovered 8 to 10 minutes or until pasta is cooked but not
mushy,stirring frequently. Taste to test tenderness. Season with
salt and pepper. Serves 6.

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