Post by JJ Judkins on May 15, 2012 14:47:14 GMT -6
RECIPES FOR TUESDAY Tuesday, May 29, 2012
Caesar Salad with tuna
Margaret Carreno?s Shrimp and Scallops with Linguine
Tabbouleh Salad
Portobello Burgers
Pork Burgers with Apple-Tarragon Slaw
Cauliflower-Goat Cheese Gratin
Amish Applesauce Cake
Virginia -DEVONSHIRE APPLE PIE
Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts
Townhouse Wedge Salad
RECIPES FOR TUESDAY
* Exported from MasterCook *
Caesar Salad with tuna
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish/Seafood Nuts
Salads Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
1 tuna fillet -- (approx 200g)
1 tbsp crushed black peppercorns
1 tsp sea salt
2 stalks romaine lettuce -- (approx 350g)
2 tbsps roasted pine nuts
3 tbsps grated Parmesan cheese
Salad Dressing:
2 tbsps lime juice
1 tbsp , each white vinegar, chopped garlic
2 tsps yellow mustard
2 anchovies
4 tbsps sour cream
3 egg yolks
3 tbsps olive oil
2 tsp sugar
Method:
1. Marinate tuna fillet with salt and crushed black peppercorns for 10 minutes. Heat a non-stick pan.
Put in 1 tbsp of olive oil. Pan fry the tuna for 1 minute on each side. Let cool the half done tuna
fillet. Cut into slices about 1/3 inch thick.
Put white vinegar and egg yolks in a bowl and whisk until thickens. Gradually add the oil, stirring
with the whisk until mixture is thick and creamy. Stir in lime juice, yellow mustard, sour cream and
sugar. Whisk well. Fold in anchovies and garlic.
Wash lettuce. Drain and cut into 1.5 inch pieces. Mix lettuce with tuna. Sprinkle pine nuts and
grated Parmesan cheese on top. Serve with the salad dressing.
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1015 Calories; 77g Fat (63.8% calories from fat); 45g Protein; 53g Carbohydrate; 27g Dietary Fiber; 682mg Cholesterol; 2757mg Sodium. Exchanges: 2 Lean Meat; 8 Vegetable; 0 Fruit; 0 Non-Fat Milk; 13 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Margaret Carreno?s Shrimp and Scallops with Linguine
Carreno said this recipe is a family favorite served for Christmas Eve, New
Year?s Eve, and birthdays.
1 pound cooked salad shrimp
11/2 pounds fresh sea scallops
1/2 to 1 cup chopped green onion
2 gloves minced garlic
1/4 cup butter
3 tablespoons olive oil
1 teaspoon dried red pepper
2 teaspoons dried basil
2 teaspoons dried parsley
2 cup fresh pea pods, stems removed
1 12-ounce package linguine
1/2 cup Romano or parmesan cheese
Cook linguine according to instructions on package. While linguine is
boiling heat a large skillet on medium: add butter, olive oil, garlic and
onions. Saut? on a low heat until tender. Add shrimp, scallops, dried red
pepper, basil and parsley.
Cook until scallops are done (opaque in color). Add pea pods and heat until
tender crisp. When linguine is cooked, drain and toss with the seafood
mixture. Add cheese, toss and serve.
Maxima's plantain soup
Prep time: 15 minutes
Cook time: 37 minutes
Serves 4
Tabbouleh Salad
Tabbouleh Salad is a very versatile Middle Eastern dish that can be served
as a side dish, a dip with crackers or corn chips or as a salad on a bed of
lettuce. It can be served either chilled or at room temperature.
For the salad:
1 cup bulgur wheat
1 cup boiling water
1/2 cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
1/4 cup chopped red onion
1/4 cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
For the dressing
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
To prepare the salad, soak bulgur in hot water until water is absorbed, 15
to 30 minutes. Combine remaining salad ingredients in a large bowl. Add
bulgur and mix thoroughly.
To prepare the dressing, blend ingredients with a whisk. Pour over salad.
Serves: 12
Note: if preparing to use for a dip, you might want to omit the garbanzo
beans.
* Exported from MasterCook *
Portobello Burgers
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sandwich Vegetarian
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
3 garlic cloves -- minced
4 portobello mushroom caps -- (4-inch)
1 small red bell pepper
Cooking spray
1/4 cup low-fat mayonnaise
1/2 teaspoon olive oil
1/8 teaspoon ground red pepper
4 onion sandwich buns -- (2-ounce)
4 slices tomato -- (1/4-inch-thick)
4 curly leaf lettuce leaves
Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to
bag. Seal and marinate at room temperature for 2 hours, turning bag
occasionally. Remove mushrooms; discard marinade.
Prepare grill to medium heat.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place
pepper halves on grill rack coated with cooking spray; grill 15 minutes or
until blackened, turning occasionally. Place in a zip-top plastic bag; seal.
Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely
chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil,
and ground red pepper; stir well.
Place mushrooms, gill sides down, on grill rack coated with cooking spray;
grill 4 minutes on each side. Place buns, cut sides down, on grill rack
coated with cooking spray; grill 30 seconds on each side or until toasted.
Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1
mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice
and 1 lettuce leaf; cover with top halves of buns.
Makes 4 servings
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 739 Calories; 49g Fat (55.2% calories from fat); 20g Protein; 71g Carbohydrate; 14g Dietary Fiber; 20mg Cholesterol; 2751mg Sodium. Exchanges: 0 Grain(Starch); 12 1/2 Vegetable; 1/2 Fruit; 9 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pork Burgers with Apple-Tarragon Slaw
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Pork
Sandwich Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Slaw
2 cups thinly sliced green cabbage
1/2 cup coarsely grated tart green apple
1/2 cup coarsely grated carrot
2 tablespoons finely chopped fresh tarragon leaves
2 tablespoons cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
1/4 teaspoon kosher salt
Patties
1 1/2 pounds ground pork
1/3 cup applesauce
- 1/2 teaspoons kosher salt
1 teaspoon hot pepper sauce -- or to taste
1/2 teaspoon ground black pepper
4 hamburger buns
In a large bowl, mix the slaw ingredients. Cover and refrigerate until ready
to assemble the burgers. Prepare a grill for direct cooking over medium heat (350 to 450 degrees).
In a large bowl, gently mix the patty ingredients. Gently shape into four
patties of equal size and thickness, each about 3/4-inch thick. With your
thumb or the back of a spoon, make a shallow indentation about 1 inch wide
in the center of each patty.
Brush the cooking grates clean. Grill the patties over direct medium heat,
with the lid closed as much as possible, until cooked through, 12 to 15
minutes, turning once when the patties release easily from the cooking grate
without sticking. During the last minute of grilling time, toast the buns,
cut side down, over direct medium heat. Place the burgers on the buns and
top with the slaw. Serve warm.
Everyone needs a vegetarian burger in his repertoire, and this is one all
guests can enjoy. The marinated mushrooms are moist and meaty. The recipe
was developed by Bill and Cheryl Jamison for Cooking Light magazine.
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2452 Calories; 154g Fat (57.0% calories from fat); 133g Protein; 129g Carbohydrate; 10g Dietary Fiber; 490mg Cholesterol; 1975mg Sodium. Exchanges: 5 1/2 Grain(Starch); 16 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 21 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cauliflower-Goat Cheese Gratin
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese TV Chefs
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cauliflower -- cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese -- coarsely grated
2 cups grated Parmesan
6 ounces goat cheese -- cut into small pieces
Salt and freshly ground pepper
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and Pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened
slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Holiday Celebration
6 servings
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 547 Calories; 51g Fat (82.8% calories from fat); 20g Protein; 4g Carbohydrate; trace Dietary Fiber; 172mg Cholesterol; 336mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Amish Applesauce Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : AMISH Cake
Chocolate Fruit
Nuts Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup granulated or brown sugar
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
1/4 cup chopped nuts
Cream butter; add sugar, beat until light. Add egg;
beat until fluffy. Add applesauce; mix well.
Sift together flour, salt, baking powder, soda,
cloves, cinnamon and allspice. Add nuts and raisins.
Combine two mixtures. Bake in a greased 8-inch square
pan at 350 degrees F for 40 to 45 minutes.
Frost with vanilla or chocolate frosting, if desired.
--
Dorie
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2132 Calories; 115g Fat (46.4% calories from fat); 25g Protein; 273g Carbohydrate; 18g Dietary Fiber; 248mg Cholesterol; 3541mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 11 Fruit; 22 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Virginia -DEVONSHIRE APPLE PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Pie
Try Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PIE
3/4 cup sugar
1/4 cup packed brown sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
1/8 tsp. salt
1/2 cup sour cream
4 medium apples -- pared and sliced
1 9 inch unbaked pie shell
STREUSEL TOPPING
1/2 cup flour
1/2 cup packed brown sugar
4 Tbsp. cold butter
Preheat oven to 350 degrees.
Mix first 7 ingredients in large bowl. Stir in sour cream and apples.
Spoon into shell. Add topping.
STREUSEL TOPPING
1/2 cup flour
1/2 cup packed brown sugar
4 Tbsp. cold butter
Mix flour and sugar; cut in butter until mixture is crumbly.
Sprinkle on pie.
Bake at 350 degrees for 40 minutes or until topping is golden.
Tidewater On The Half Shell by The Junior League of
Norfolk-Virginia Beach,
Inc. 1985
Serves 6-8
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 408 Calories; 12g Fat (26.0% calories from fat); 2g Protein; 76g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Alcahol Fruit
Main Nuts
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole black pitted cherries in natural juices -- (15-ounce) drained
2 rounded spoonfuls sugar -- for fresh cherries only
4 large boneless center-cut pork chops -- 1 1/2 inches thick
Salt and pepper
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
1 large shallot -- finely chopped
Splash of brandy
1/2 cup chicken stock
2 tablespoons butter -- cut into pieces
3 tablespoons fresh mint leaves -- finely chopped
Zucchini with Walnuts:
1/2 cup, chopped walnuts -- available in small pouches on baking aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into small pieces
3 medium zucchinis, sliced into disks, 1/-inch thick
1/2 teaspoon nutmeg, freshly grated or ground
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Put cherries in a small bowl with the sugar.
Heat a skillet with an oven safe handle over medium high to high heat
or, cover a the handle of a rubber handled pan with tin foil and
preheat over same setting.
Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive
oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and
sear meat on both sides to caramelize the chops. Place a loose tin
foil tent over the pan and transfer the chops to oven to finish off, 7
or 8 minutes, until meat is firm to touch, but not tough.
While chops are in oven, place a second skillet over medium high heat.
Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool
and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon
butter. Add zucchini disks, season with nutmeg, salt and pepper and
cook until tender, tossing discs occasionally, 6 or 7 minutes.
Remove meat from oven and transfer to dinner plates. Cover chops with
foil to keep warm. Place chop skillet back on stove over medium heat.
Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add
shallots and saute 1 to 2 minutes. Add cherries and warm through. Add
brandy by removing the pan off the burner to add the alcohol, then
flame the pan. Burn off alcohol for 1 minute, then add stock. reduce
stock a minute, then add butter in small pieces. Toss sauce to combine
and sprinkle in mint. Pour sauce down over chops and serve the
zucchini with walnuts along side.
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Open Invitation
4 servings
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 468 Calories; 50g Fat (95.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 1314mg Sodium. Exchanges: 1/2 Vegetable; 10 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Townhouse Wedge Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish/Seafood Nuts
Salads Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads baby iceberg lettuce -- cut in half
1/2 cup bacon lardons
28 baby shrimp
4 slices red onions
1 corn off the cob
2 tablespoons cranberries
16 pieces marcona almonds
3 cherry tomatoes cut in half
1 teaspoon olive oil
Russian Dressing:
1/2 cup shallots minced
1/2 cup capers chopped
1/2 cup Dijon mustard
2 tablespoons paprika
1 1/2 quart mayonnaise
1 1/2 cups ketchup
1/2 tablespoon celery seed
1 1/2 cups white onion
1/2 qt water
1 1/2 tablespoon old bay
Place 2 tablespoons of dressing on bottom of plate to hold wedge in
place.
Place 1/2 of an iceberg on top of dressing.
Toss 1 teaspoon olive oil, corn, red onion, cherry tomatoes,
almonds, cranberries and season with salt and pepper to taste,
dress on top of lettuce.
Sautee shrimp on medium heat for 2 minutes until cooked through and
add bacon lardons until warm, place warm on top of wedge
Serves 4
Russian Dressing:
1/2 cup shallots minced
1/2 cup capers chopped
1/2 cup Dijon mustard
2 tablespoons paprika
1 1/2 quart mayonnaise
1 1/2 cups ketchup
1/2 tablespoon celery seed
1 1/2 cups white onion
1/2 qt water
1 1/2 tablespoon old bay
Place all ingredients in a food processor and blend till smooth.
Source: Good Day New York
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 10358 Calories; 1137g Fat (91.7% calories from fat); 38g Protein; 192g Carbohydrate; 27g Dietary Fiber; 462mg Cholesterol; 13325mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 13 Vegetable; 0 Fruit; 97 Fat; 7 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Caesar Salad with tuna
Margaret Carreno?s Shrimp and Scallops with Linguine
Tabbouleh Salad
Portobello Burgers
Pork Burgers with Apple-Tarragon Slaw
Cauliflower-Goat Cheese Gratin
Amish Applesauce Cake
Virginia -DEVONSHIRE APPLE PIE
Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts
Townhouse Wedge Salad
RECIPES FOR TUESDAY
* Exported from MasterCook *
Caesar Salad with tuna
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish/Seafood Nuts
Salads Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
1 tuna fillet -- (approx 200g)
1 tbsp crushed black peppercorns
1 tsp sea salt
2 stalks romaine lettuce -- (approx 350g)
2 tbsps roasted pine nuts
3 tbsps grated Parmesan cheese
Salad Dressing:
2 tbsps lime juice
1 tbsp , each white vinegar, chopped garlic
2 tsps yellow mustard
2 anchovies
4 tbsps sour cream
3 egg yolks
3 tbsps olive oil
2 tsp sugar
Method:
1. Marinate tuna fillet with salt and crushed black peppercorns for 10 minutes. Heat a non-stick pan.
Put in 1 tbsp of olive oil. Pan fry the tuna for 1 minute on each side. Let cool the half done tuna
fillet. Cut into slices about 1/3 inch thick.
Put white vinegar and egg yolks in a bowl and whisk until thickens. Gradually add the oil, stirring
with the whisk until mixture is thick and creamy. Stir in lime juice, yellow mustard, sour cream and
sugar. Whisk well. Fold in anchovies and garlic.
Wash lettuce. Drain and cut into 1.5 inch pieces. Mix lettuce with tuna. Sprinkle pine nuts and
grated Parmesan cheese on top. Serve with the salad dressing.
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1015 Calories; 77g Fat (63.8% calories from fat); 45g Protein; 53g Carbohydrate; 27g Dietary Fiber; 682mg Cholesterol; 2757mg Sodium. Exchanges: 2 Lean Meat; 8 Vegetable; 0 Fruit; 0 Non-Fat Milk; 13 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Margaret Carreno?s Shrimp and Scallops with Linguine
Carreno said this recipe is a family favorite served for Christmas Eve, New
Year?s Eve, and birthdays.
1 pound cooked salad shrimp
11/2 pounds fresh sea scallops
1/2 to 1 cup chopped green onion
2 gloves minced garlic
1/4 cup butter
3 tablespoons olive oil
1 teaspoon dried red pepper
2 teaspoons dried basil
2 teaspoons dried parsley
2 cup fresh pea pods, stems removed
1 12-ounce package linguine
1/2 cup Romano or parmesan cheese
Cook linguine according to instructions on package. While linguine is
boiling heat a large skillet on medium: add butter, olive oil, garlic and
onions. Saut? on a low heat until tender. Add shrimp, scallops, dried red
pepper, basil and parsley.
Cook until scallops are done (opaque in color). Add pea pods and heat until
tender crisp. When linguine is cooked, drain and toss with the seafood
mixture. Add cheese, toss and serve.
Maxima's plantain soup
Prep time: 15 minutes
Cook time: 37 minutes
Serves 4
Tabbouleh Salad
Tabbouleh Salad is a very versatile Middle Eastern dish that can be served
as a side dish, a dip with crackers or corn chips or as a salad on a bed of
lettuce. It can be served either chilled or at room temperature.
For the salad:
1 cup bulgur wheat
1 cup boiling water
1/2 cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
1/4 cup chopped red onion
1/4 cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
For the dressing
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
To prepare the salad, soak bulgur in hot water until water is absorbed, 15
to 30 minutes. Combine remaining salad ingredients in a large bowl. Add
bulgur and mix thoroughly.
To prepare the dressing, blend ingredients with a whisk. Pour over salad.
Serves: 12
Note: if preparing to use for a dip, you might want to omit the garbanzo
beans.
* Exported from MasterCook *
Portobello Burgers
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sandwich Vegetarian
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
3 garlic cloves -- minced
4 portobello mushroom caps -- (4-inch)
1 small red bell pepper
Cooking spray
1/4 cup low-fat mayonnaise
1/2 teaspoon olive oil
1/8 teaspoon ground red pepper
4 onion sandwich buns -- (2-ounce)
4 slices tomato -- (1/4-inch-thick)
4 curly leaf lettuce leaves
Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to
bag. Seal and marinate at room temperature for 2 hours, turning bag
occasionally. Remove mushrooms; discard marinade.
Prepare grill to medium heat.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place
pepper halves on grill rack coated with cooking spray; grill 15 minutes or
until blackened, turning occasionally. Place in a zip-top plastic bag; seal.
Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely
chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil,
and ground red pepper; stir well.
Place mushrooms, gill sides down, on grill rack coated with cooking spray;
grill 4 minutes on each side. Place buns, cut sides down, on grill rack
coated with cooking spray; grill 30 seconds on each side or until toasted.
Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1
mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice
and 1 lettuce leaf; cover with top halves of buns.
Makes 4 servings
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 739 Calories; 49g Fat (55.2% calories from fat); 20g Protein; 71g Carbohydrate; 14g Dietary Fiber; 20mg Cholesterol; 2751mg Sodium. Exchanges: 0 Grain(Starch); 12 1/2 Vegetable; 1/2 Fruit; 9 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pork Burgers with Apple-Tarragon Slaw
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Pork
Sandwich Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Slaw
2 cups thinly sliced green cabbage
1/2 cup coarsely grated tart green apple
1/2 cup coarsely grated carrot
2 tablespoons finely chopped fresh tarragon leaves
2 tablespoons cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
1/4 teaspoon kosher salt
Patties
1 1/2 pounds ground pork
1/3 cup applesauce
- 1/2 teaspoons kosher salt
1 teaspoon hot pepper sauce -- or to taste
1/2 teaspoon ground black pepper
4 hamburger buns
In a large bowl, mix the slaw ingredients. Cover and refrigerate until ready
to assemble the burgers. Prepare a grill for direct cooking over medium heat (350 to 450 degrees).
In a large bowl, gently mix the patty ingredients. Gently shape into four
patties of equal size and thickness, each about 3/4-inch thick. With your
thumb or the back of a spoon, make a shallow indentation about 1 inch wide
in the center of each patty.
Brush the cooking grates clean. Grill the patties over direct medium heat,
with the lid closed as much as possible, until cooked through, 12 to 15
minutes, turning once when the patties release easily from the cooking grate
without sticking. During the last minute of grilling time, toast the buns,
cut side down, over direct medium heat. Place the burgers on the buns and
top with the slaw. Serve warm.
Everyone needs a vegetarian burger in his repertoire, and this is one all
guests can enjoy. The marinated mushrooms are moist and meaty. The recipe
was developed by Bill and Cheryl Jamison for Cooking Light magazine.
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2452 Calories; 154g Fat (57.0% calories from fat); 133g Protein; 129g Carbohydrate; 10g Dietary Fiber; 490mg Cholesterol; 1975mg Sodium. Exchanges: 5 1/2 Grain(Starch); 16 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 21 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cauliflower-Goat Cheese Gratin
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese TV Chefs
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cauliflower -- cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese -- coarsely grated
2 cups grated Parmesan
6 ounces goat cheese -- cut into small pieces
Salt and freshly ground pepper
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and Pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened
slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Holiday Celebration
6 servings
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 547 Calories; 51g Fat (82.8% calories from fat); 20g Protein; 4g Carbohydrate; trace Dietary Fiber; 172mg Cholesterol; 336mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Amish Applesauce Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : AMISH Cake
Chocolate Fruit
Nuts Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup granulated or brown sugar
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
1/4 cup chopped nuts
Cream butter; add sugar, beat until light. Add egg;
beat until fluffy. Add applesauce; mix well.
Sift together flour, salt, baking powder, soda,
cloves, cinnamon and allspice. Add nuts and raisins.
Combine two mixtures. Bake in a greased 8-inch square
pan at 350 degrees F for 40 to 45 minutes.
Frost with vanilla or chocolate frosting, if desired.
--
Dorie
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2132 Calories; 115g Fat (46.4% calories from fat); 25g Protein; 273g Carbohydrate; 18g Dietary Fiber; 248mg Cholesterol; 3541mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 11 Fruit; 22 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Virginia -DEVONSHIRE APPLE PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Pie
Try Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PIE
3/4 cup sugar
1/4 cup packed brown sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
1/8 tsp. salt
1/2 cup sour cream
4 medium apples -- pared and sliced
1 9 inch unbaked pie shell
STREUSEL TOPPING
1/2 cup flour
1/2 cup packed brown sugar
4 Tbsp. cold butter
Preheat oven to 350 degrees.
Mix first 7 ingredients in large bowl. Stir in sour cream and apples.
Spoon into shell. Add topping.
STREUSEL TOPPING
1/2 cup flour
1/2 cup packed brown sugar
4 Tbsp. cold butter
Mix flour and sugar; cut in butter until mixture is crumbly.
Sprinkle on pie.
Bake at 350 degrees for 40 minutes or until topping is golden.
Tidewater On The Half Shell by The Junior League of
Norfolk-Virginia Beach,
Inc. 1985
Serves 6-8
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 408 Calories; 12g Fat (26.0% calories from fat); 2g Protein; 76g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Alcahol Fruit
Main Nuts
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole black pitted cherries in natural juices -- (15-ounce) drained
2 rounded spoonfuls sugar -- for fresh cherries only
4 large boneless center-cut pork chops -- 1 1/2 inches thick
Salt and pepper
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
1 large shallot -- finely chopped
Splash of brandy
1/2 cup chicken stock
2 tablespoons butter -- cut into pieces
3 tablespoons fresh mint leaves -- finely chopped
Zucchini with Walnuts:
1/2 cup, chopped walnuts -- available in small pouches on baking aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into small pieces
3 medium zucchinis, sliced into disks, 1/-inch thick
1/2 teaspoon nutmeg, freshly grated or ground
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Put cherries in a small bowl with the sugar.
Heat a skillet with an oven safe handle over medium high to high heat
or, cover a the handle of a rubber handled pan with tin foil and
preheat over same setting.
Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive
oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and
sear meat on both sides to caramelize the chops. Place a loose tin
foil tent over the pan and transfer the chops to oven to finish off, 7
or 8 minutes, until meat is firm to touch, but not tough.
While chops are in oven, place a second skillet over medium high heat.
Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool
and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon
butter. Add zucchini disks, season with nutmeg, salt and pepper and
cook until tender, tossing discs occasionally, 6 or 7 minutes.
Remove meat from oven and transfer to dinner plates. Cover chops with
foil to keep warm. Place chop skillet back on stove over medium heat.
Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add
shallots and saute 1 to 2 minutes. Add cherries and warm through. Add
brandy by removing the pan off the burner to add the alcohol, then
flame the pan. Burn off alcohol for 1 minute, then add stock. reduce
stock a minute, then add butter in small pieces. Toss sauce to combine
and sprinkle in mint. Pour sauce down over chops and serve the
zucchini with walnuts along side.
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Open Invitation
4 servings
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 468 Calories; 50g Fat (95.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 1314mg Sodium. Exchanges: 1/2 Vegetable; 10 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Townhouse Wedge Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish/Seafood Nuts
Salads Yahoo Groups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads baby iceberg lettuce -- cut in half
1/2 cup bacon lardons
28 baby shrimp
4 slices red onions
1 corn off the cob
2 tablespoons cranberries
16 pieces marcona almonds
3 cherry tomatoes cut in half
1 teaspoon olive oil
Russian Dressing:
1/2 cup shallots minced
1/2 cup capers chopped
1/2 cup Dijon mustard
2 tablespoons paprika
1 1/2 quart mayonnaise
1 1/2 cups ketchup
1/2 tablespoon celery seed
1 1/2 cups white onion
1/2 qt water
1 1/2 tablespoon old bay
Place 2 tablespoons of dressing on bottom of plate to hold wedge in
place.
Place 1/2 of an iceberg on top of dressing.
Toss 1 teaspoon olive oil, corn, red onion, cherry tomatoes,
almonds, cranberries and season with salt and pepper to taste,
dress on top of lettuce.
Sautee shrimp on medium heat for 2 minutes until cooked through and
add bacon lardons until warm, place warm on top of wedge
Serves 4
Russian Dressing:
1/2 cup shallots minced
1/2 cup capers chopped
1/2 cup Dijon mustard
2 tablespoons paprika
1 1/2 quart mayonnaise
1 1/2 cups ketchup
1/2 tablespoon celery seed
1 1/2 cups white onion
1/2 qt water
1 1/2 tablespoon old bay
Place all ingredients in a food processor and blend till smooth.
Source: Good Day New York
S(Imported to MC by JJ http://moonrunner.proboards.com):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 10358 Calories; 1137g Fat (91.7% calories from fat); 38g Protein; 192g Carbohydrate; 27g Dietary Fiber; 462mg Cholesterol; 13325mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 13 Vegetable; 0 Fruit; 97 Fat; 7 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0