Spaghetti alla Carbonara

Recipe By : USENET
Serving Size : 4 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound pancetta (or bacon)
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic — peeled and crushed
1/4 cup dry white wine
salt
1 16-ounce pkg vermicelli
3 eggs
1/4 cup Peccorino Romano cheese — freshly grated
1/2 cup Parmesan cheese — freshly grated
freshly ground black pepper — to taste
2 tablespoons parsley — finely chopped

Cut the pancetta or bacon into thin strips. Put the oil, butter and crushed
garlic into a saucepan or small saute pan, and turn on the heat to medium
high. When the garlic becomes colored a deep gold, remove and discard it.
Put the pancetta or bacon into the pan, and sauté until it begins to be
crisp at the edges. Add the wine, and let it boil away for a minute or two;
then turn off the heat.

In a large pot, bring 4^Ö5 quarts water to a boil. Add 2^Ö3 Tbsp salt, and
when the water returns to a boil, put in the vermicelli. Take the bowl from
which you’ll be serving the spaghetti later, and into it break the three
eggs. Beat them lightly, then mix into them both grated cheeses, a liberal
grinding of pepper, and the parsley. When the vermicelli is tender but firm
to the bite, drain it, and put it into the serving bowl with the
egg-and-cheese mixture. toss rapidly and thoroughly until it is well coated.

Reheat the pancetta or bacon quickly over high heat, then pour the entire
contents of the pan over the vermicelli. Toss again thoroughly, and serve
immediately.

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NOTES : While there are innumerable minor variations in the way people make
this celebrated Roman dish, there are really only two substantially
different schools of thought. One maintains that pancetta, a mild, cured,
unsmoked Italian bacon, is the only correct bacon to use. The other school
insists on the smoked American variety. Both are good, and both are popular
in Italy, but the version I prefer is the one with pancetta. The flavor of
smoke is not usually associated with Italian food; certainly hardly ever
outside of Alto Adige, a German-speaking region in the North that was once
part of Austria. In this dish, I find that smoked bacon adds a sharpness
that wearies the palate after the first bitefuls. Try it both ways, and
decide for yourself.

Nutr. Assoc. : 4352 0 0 0 0 0 0 0 1281 0 0 0

Fudgy No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother’s oats

Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem
ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax
paper; let cool.

busted by sooz

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Vegetarian Miso Udon (Japan) BBC*

Recipe By : BBC Vegetarian : “Japan Easy” (April 1998)
Serving Size : 4 Preparation Time :0:45
Categories : Soups *Current

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—VEGETARIAN DASHI—
6 dried shiitake mushrooms — soaked in
1 quart water
2 tablespoons saki or dry white wine
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
—NOODLES—
12 ounces udon noodles — or one package
1 tablespoon chili sauce — see options
2 teaspoons sugar
2 tablespoons miso paste
—VEGETABLES—
2 tablespoons vegetable oil
4 tablespoons shredded pickled ginger
2 garlic cloves — crushed
8 ounces pak-choi cabbage — roughly torn
2 carrots — cut
into long fine matchsticks
4 spring onions — trimmed
and finely sliced on the diagonal
1 red chili peppers — finely sliced
on the diagonal
1/4 pound bean sprouts; fresh
1 tablespoon black sesame seeds — toasted
1/2 ounce fresh coriander leaves

1. To make the dashi, put the mushrooms in a large pan with 1 quart cold
water. Cover with a small plate that will fit into the pan to keep the
mushrooms submerged. Leave to stand for 3 hours or overnight in the
refrigerator.

2. Remove the plate and bring the stock slowly to the boil. Stir in the
remaining dashi ingredients and bring to the boil. Boil for 2 minutes.
Strain through a sieve and keep warm. (Reserve the shiitake mushrooms —
these can be roughly chopped and added to either the soup or one of the
salads.)

3. Meanwhile, cook the udon noodles according to the package instructions.
Add the chilli sauce, sugar and miso paste to the dashi and bring to the
boil, stirring occasionally. Simmer for 5 minutes.

4. Meanwhile, heat the vegetable oil in a wok until smoking hot. Add the
pickled ginger and fry for a few seconds until crispy. Remove and drain on
kitchen paper. Discard the oil. Add the sesame oil to the wok and stir-fry
the garlic, pak choi and carrots for 3 minutes over a high heat.

5. Divide the noodles among four individual serving bowls. Add the
stir-fried vegetables to the dashi and pour over the noodles. Sprinkle over
the spring onions, chilli, bean sprouts, toasted sesame seeds, coriander
and the deep-fried ginger to garnish. Serve immediately.

[Per Serving: 544 calories, Fiber 6g, Carbs 91g, Fat 15g, Saturated fat 2g,
Protein 16g, added sugar 3g, salt 0 77g. ]

PANTRY: MIRIN is a very sweet rice wine. MISO PASTE is fermented soy bean
and either barley or rice puree that is savory in smell and taste; you
could substitute fermented black bean paste for a milder flavor. UDON
NOODLES are thick, white, soft wheat noodles; you could substitute SOBA or
RAMEN. PAK-CHOI cabbage is also called BOK CHOY; Chinese or Napa cabbage
may be substituted. RECIPES: *CHILI SAUCE may be purchased. Look for a
sweet-sour red sauce that can contain dried chili peppers, vinegar, oil,
garlic, ginger, onion, and tomato ketchup simmered a few minutes to blend.
See the recipe: Asian Chili Pepper Sauce (BBC). *PICKLED GINGER is sold in
jars; or see: Japanese Pickled Ginger (Wise)

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]

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NOTES : DASHI is traditionally a fish stock seasoned with kombu seaweed. It
is the basis for Miso Udon. This vegetarian variation starts by soaking
dried shiitake for 3 hours or overnight. The broth is then heated and
strained and used as the soup base. Specialty foods are discussed in the
PANTRY section, below. Serves 4. Time: 30 minutes, plus time to soak the
mushrooms. *Recipe from“ Japan-easy,” BBC Vegetarian Good Food Magazine,
April 1998.

Title: Michele’s Triple C Cookies
Categories: Cookies
Yield: 48 servings

1 c Butter, softened 2 tb Unbleached flour
1 c Sugar 3/4 ts Baking soda
1 c Dark brown sugar 1 ts Salt
2 Eggs 2 c Chocolate chips
1 1/2 ts Vanilla 1/2 c Pecans, chopped
2 c Unbleached flour

Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.

Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees
for 12 minutes.

—–

Title: Beef Yakitori
Categories: Appetizers
Yield: 4 servings

1/2 c Soy sauce
2 T Sugar
1/2 t Ginger (ground)
1 t Sesame seeds
2 ea Green onions (finely chopped)
2 T Lemon juice
1 ea Garlic clove (crushed)
2 T Vegetable oil
1 lb Beef sirloin (finely chopped)

in 9×5 inch loaf pan, combine soy sauce, lemon juice, garlic,
ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six
inch bamboo skewers, pushing the skewer in and out as though sewing.
Place skewered meat in marinade, turn to coat all sides. Cover and
refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8
inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1
minute longer. Serve hot.

MMMMM

Title: Bagel Toppers 3
Categories: Spreads, Breads
Yield: 1 servings

-Waldine Van Geffen VGHC42A
NEW YORKER
4 oz Whipped cream cheese
2 oz Smoked salmon; cut slivers
1 tb Sour cream
1 ts Fresh lemon juice
1 tb Fresh dill; minced or
1 ts Dillweed
1/8 ts Salt
1/8 ts Freshly ground pepper
MIDWESTERN
4 oz Whipped cream cheese with
-chives
2 oz Ham; diced
2 ts Honey mustard
1/8 ts Freshly ground pepper
CALIFORNIAN
1 c Ricotta cheese
1/3 c Radishes; diced
1/3 c Cucumbers; seed, dice
1/4 c Parsley; chopped
1/2 ts Salt
1/4 ts Lemon peel; grated
PIZZA SNACK
6 oz Can tomato paste
1 ts Dried oregano leaves
5 Whole wheat or white bagels;
-split
1/2 c Green bell pepper, mushroom,
-or black olives; chopped
3 oz Mozzarella cheese; shredded

This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream
cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN-Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and
lemon peel. PIZZA SNACK-Heat oven to 450~. In small bowl, combine
tomato paste and oregano. Spread each bagel half with 1T paste
mixture. Place on ungreased cookie sheet. Top each with bell pepper;
sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese
is melted

MMMMM

MM: Garlic-Herb Biscuits

Title: Garlic-Herb Biscuits
Categories: Breads
Yield: 12 biscuits

2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 ts Garlic salt
1 ts Heaping, parsley flakes
1 ts Italian seasoning

Mix biscuit mix. water and cheese. Drop by large
spoonfuls on greased baking sheet. Bake at 450
degrees 8 to 10 minutes. Mix melted margarine with
seasonings and brush on biscuits while hot. Serve
warm. Makes a dozen.

—–

Title: Dry Poultry Seasoning
Categories: Rubs
Yield: 1 servings

6 ts Salt
2 ts MSG, Monosodium glutamate
2 ts Bay leaves, ground
2 ts Dry mustard
3 ts Black pepper
2 ts Garlic powder
1 ts Paprika

Combine all ingredients and mix well. Rub into poultry and
refrigerate overnight before cooking.

Source: The Passion of Barbeque, KCBS
—–

INDIAN APPLE CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 t Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a
saucepan. Add salt, sugar, vinegar and spices and mix
well. Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring
occasionally. Stir in tomato paste and continue
cooking 7-8 minutes longer or until mixture is of a
thick consistency with very little free liquid,
stirring frequently. Meanwhile, wash 3 pint jars in
hot soapy water; rinse. Keep hot until needed. Prepare
lids as manufacturer directs. Ladle chutney into 1 hot
jar at a time, leaving 1/4″ headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach
lid and place in canner. Fill and close remaining
jars. Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

NOTE: This chutney improves if stored at least 3 weeks
before serving. Garnish with an Italian parsley sprig,
if desired, and serve as an accompaniment to curries
or with crusty bread and cheese.

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Provencal Beef Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :18:00
Categories : Main Course Soups Stews
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef chuck
1 1/3 cups white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 bay leaf
2 cloves garlic — peeled and crushed w
1 teaspoon minced fresh thyme
2 narrow strips orange peel
2 cups dry red wine
2 tablespoons minced parsley — for garnish
buttered noodles — for accompaniment

1. Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a bare simmer. Cover
and cook until meat is meltingly tender (about 3 hours). For best
flavor, allow stew to cool to room temperature, then refrigerate,
covered, overnight. Reheat gently to serve. Ladle stew into warm soup
bowls, over buttered noodles, if desired, and garnish each serving
with parsley.

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NOTES : Garlic, thyme, and orange peel mark this as the Provencal
version of beef stew. Buttered noodles are the traditional
accompaniment. Note that the meat needs to marinate at least 12 hours.
The stew may be made up to 2 days in advance and refrigerated.
Nutr. Assoc. : 2181 0 0 0 0 0 0 3413 1012 0 2682 0