Cajun Shrimp Pasta

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1/2 Onion, chopped
1/2 ts Thyme
1/2 ts Cayenne pepper
1/2 ts Black pepper
1/2 ts Basil
1 tb Chopped garlic
1 tb Worcestershire sauce
1/2 ts Tabasco sauce
2 c Diced peeled and
-seeded tomatoes
2 tb Sugar
1/2 c Green onions, chopped
3 c Chicken or shrimp stock
1 lb Vermicelli or linguine
1 lb Fresh shrimp, peeled
-and deveined *
1/2 c Grated parmesan cheese

* or substitute chicken

Saute the onion in the olive oil for approximately
four minutes. Add the garlic and stir. Add thyme,
cayenne and black peppers, and basil and cook at low
heat for five more minutes. Add everything else
except for the pasta, shrimp, and cheese, and cook
over lowish heat for an hour.

Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque).
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated
cheese. Serve hot.

Serves 4-6

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Title: Corn, Coconut And Fennel Chowder
Categories: New text im, Cooking rig
Yield: 6 servings

4 c yellow onion — thinly
: sliced
2 c leeks, stems removed — cut
: into thin rings
3 TB garlic — chopped
1 ts fennel seed
1 1/2 ts red pepper flakes
1 ts fresh serrano chiles —
: seeded and slivered
3 TB olive oil
4 c fresh corn kernels>>>>>
: cut from the cob with cobs
: reserved
8 c rich chicken stock
1 TB cornstarch
5 c coconut milk (unsweetened)
1 TB finely slivered fresh lime
: or lemon zest
2 c thinly-sliced fresh fennel
: Kosher Salt–To Taste
: White Pepper To Taste —
: freshly ground
1/4 c cilantro leaves — roughly
: chopped
: <>
: Fresh cilantro or mint
: leaves
: finely slivered red bell
: peppers

Saute the onions, leeks, garlic, fennel seed, pepper
flakes and chiles in olive oil until vegetables are
crisply cooked but not brown, about 5 minutes. In a
separate pot add corn cobs to chicken stock and simmer
for 10 – 15 minutes covered. Strain and add stock to
vegetable mixture.

Dissolve the cornstarch in the coconut milk and add to
broth along with the lime zest. Simmer for 5 minutes.
Add corn kernels and fennel and warm through. Correct
seasoning and stir in the cilantro just before
serving. Thin, if desired, with additional stock.

Garnish with cilantro or mint leaves and finely diced
red bell peppers.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW #CR9606

Date: 09/26/96

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1 large eggplant
3 baking potatos (baked)
1 cup tomato sauce
1/2 cup flour (use whole wheat)
1-2 tablespoon lite soysauce
2-3 teaspoon nutmeg (grated or ground)
1 liter (1 container) lite soymilk (vanilla flavoured is best)
1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu)

Cut the eggplant into 1/4″ disks and lay the disks on an absorbent cloth
or paper towel. Sprinkle with salt and allow the eggplant to “perspire”
for 10 minutes, then turn the disk over and repeat. Rinse eggplant lightly
in cold water using a colander.

Prepare the casserole by covering the bottom with just 3 – 4 tablespoons
of tomato sauce. Put the soysauce in a cup and brush each disk (both
sides) with soysuace and place in a preheated, non-stick fry pan. Fry
until the eggplant turns transparent and begins browning. As each disk
is done, place it on the bottom of the lasagna dish until the whole bottom
is covered.

Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant
and spoon the tofu burger mixture on top of the eggplant adding the remainder
of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch slices)
and arrange them in a layer on top.

Pour 1 container of vanilla flavoured soymilk into a large sauce pan and
heat (almost to boiling). Make a paste with some of the soymilk and
flour and mix the paste with the rest of the soymilk.

Add the nutmeg and paste to the soymilk and begin stirring. Eventually,
the soymilk will thicken. Pour this onto the casserole and
bake at 300F for 30 minutes or until the top casserole is browned.

Source:Sally Grande, Programme Director of the Toronto Vegetarian Association.
Makes: 6 to 8 servings

Notes:
Moussaka is a casserole made from eggplant, potato, tofu burger, tomato
sauce and soymilk. The distinctive flavour of this casserole lies in the
nutmeg used to make the soy-based bechamel sauce which goes on the top of
the casserole. This is a hearty dish which freezes well. A transparent
lasanga dish is preferable but any casserole dish can be used.

Caribbean Beef Salad (Creamy Chutney Dressing)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRESSING–
8 ounces plain low fat yogurt
1/4 cup sour cream
1/3 cup chopped Major Grey’s Mango Chutney
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/8 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
SALAD–
1 pound deli roast beef — cut into 1/4″ slices
4 cups torn romaine lettuce leaves
1 large mango, peeled — cut into 3/4″ cubes
1 red bell pepper — cut into 3/4″ pieces

To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon
juice, allspice, and pepper in a medium bowl.

Trim the fat from the roast beef. Stack the beef slices and cut lengthwise in
half and then crosswise into 1/2-inch-wide strips.

To serve, put the lettuce on a serving platter and arrange the beef, mango,
and bell pepper on top of the lettuce.

Drizzle 1/2 cup dressing over the salad and pass the remaining dressing
separately.

Serves 4 to 6

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Title: Pasta with Spicy Pea Sauce
Categories: Vegetarian, Kaz, Pasta, Foreign, Spicy
Yield: 2 servings

1 c Yellow split peas
1/2 tb Olive oil
1/2 Garlic clove
1/8 ts Chilli powder
1/4 ts Turmeric
1/4 ts Ground coriander
1/2 ts Ground allspice
1/8 c Lemon juice
1 ts Lemon rind
250 g Fresh fettucine
Fresh coriander sprigs

Preparation: crush the garlic clove and chop the onion.

1. Place the peas in a large pan. Cover with cold water.
Bring to the boil and boil, uncovered for 25 minutes.
Drain.

2. Heat oil in a pan. Add onion and garlic and cook over a
low heat for 2 minutes. Add the spices , stirring for
2 minutes.

3. Add the well drained peas, lemon juice and rind. Stir to
combine and cook over a low heat for 8-10 minutes.

4. Cook the pasta in a large quantity of boiling water until just
tender. Drain and place on a large serving plate. Pour sauce over
the pasta and garnish with the coriander leaves.

Serve immediately.

MMMMM

Date: Thu, 07 Jul 94 11:05:26 CDT
From: Jeanne Chappell

This is an easy/good recipe for Spanish Rice:

EASY SPANISH RICE
———————————————————————–

1 chopped onion | Saute’ in water till tender
1 chopped green pepper |

1 C uncooked rice
1/2 C canned tomatoes with green chilies (I use the diced Ro*Tel brand)
1/4 t ground turmeric
1 t ground cumin
salt (orginal recipe calls for 1/2 t salt – I do not add salt)
1 3/4 C water (original recipe calls for 2 C – I like my rice drier)

Add remaining ingredients to onion/green pepper
Bring to boil – Reduce heat and simmer till rice is done
(time will vary according to kind of rice used)

I have used both long grain brown rice and long grain Uncle Bens Converted Rice
(preferred by daughter) – both are good.

I frequently double the recipe and dump in the whole can of
green chilies (10 oz)

Title: Beer Biscuits
Categories: Breads Quick
Servings: 4

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

—————————————————————————–

SWISS FONDUE #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c (1 lb) shredded aged Swiss
-Cheese
1/4 c All purpose flour
1 Clove garlic, halved
2 c Sauterne
1/2 ts Salt
1/2 ts Worcestershire sauce
1 d Of ground nutmeg

From: Arizona Cookbook

Toss together cheese and flour. Rub inside of saucepan
with garlic. Discard garlic. Add sauterne and heat
until bubbles rise. Over low heat add the cheese, 1/2
cup at a time, stirring until cheese is melted after
each addition. Add salt, Worcestershire sauce and
nutmeg. Transfer to fondue pot and serve with cubes of
French bread.

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Title: MAPLE MACADAMIA NUT PARFAIT
Categories: Desserts
Yield: 4 servings

1 c Maple syrup
1 c Cold water
1 pk Knox gelatine
1 x Macadamia or other nuts

Soak gelatine in 1/4 cup cold water 5 minutes. Bring syrup to boil.
Stir in gelatine – stir until clear. Add remaining cold water. Stir.
Refrigerate. When mixture is almost set, beat until fluffy. Put in
glasses, then into refrigerator. When serving, decorate with whipped
cream, nuts, cherries as desired. By Mrs. Forrest Curtis
From Maple Dessert Recipes by Massachusetts Maple Syrup Producers
Association P.O. Box 377 Ashfield, MA 01330

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Title: Lamb with Spinach (Dilli Ka Saag Gosht)
Categories: Lamb, India
Yield: 6 servings

8 tb Vegetable oil
1/4 ts Black peppercorns
6 ea Whole cloves
2 ea Bay leaves
6 ea Cardamom pods
2 ea Medium onions finely chopped
6 ea Garlic cloves chopped
1 ea Inch cube of ginger chopped
2 lb Cubed lamb
2 ts Ground cumin seeds
1 ts Coriander seeds
1/4 ts Cayenne pepper
2 ts Salt
5 tb Plain yogurt well beaten
2 lb Fresh spinach chopped
1/4 ts Garam masala

Heat the oil in a large pot over a medium-high flame.
When hot, put in the peppercorns, cloves, bay
leaves, and cardamom pods. Stir for a second. Now
put in the onions, garlic and ginger. Stir and fry
until the onions develop brown specks. Now add the
meat, ground cumin, ground coriander, cayenne pepper,
and 1q/2 of the salt. Stir and fry for a minute.
Add 1 tablespoon of the yogurt. Stir and fry for a
minute. Keep doing this until all yogurt has been
incorporated. The meat should also have a slightly
browned look. Add the spinach and the remaining
salt. Stir to mix. Keep stirring and cooking until
the spinach wilts completely. Cover tightly and
simmer on low heat for about 1 hour or until meat is
tender. Remove the lid and add the garam masala. Turn
the heat to medium. Stir and cook another 5 minutes
until most of the water in the spinach disappears and
you have a thick, green sauce. Remove the whole spices
and serve.

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