ARUGULA RAVIOLI WITH CHANTERELLES AND ROCCA

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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For the filling:
2 tablespoons extra virgin olive oil
6 pounds organic arugula
2 tablespoons garlic puree
1 cup Chanterelles scraps
Salt and pepper to taste
4 tablespoons Parmigiano cheese, grated
1/4 pound plain white pasta
For the Garnish:
1/2 cup whole Chanterelles, if large, slice
1 teaspoon extra virgin olive oil
2 cups arugula
Salt to taste
White pepper to taste
1/4 cup brown chicken sauce
4 slices shaved Parmigiano cheese

Preparation of the Ravioli Filling:Heat the olive oil in a heavy sautJ
pan,
add the arugula and allow it to wilt over high heat. Add garlic puree,
Chanterelles and season. Once wilted, add Parmigiano and remove from
heat. Chill over ice. Puree mixture in a blender until smooth. Roll out
pasta dough as thin as possible and assemble ravioli. Using a 1 1/2-inch
cookie cutter, cut out 50 rounds of pasta dough. Place 1 tablespoon of
filling in center of round, brush edges with water and top with another
round. Press edges together, squeezing out excess air. Set aside on a
sheet pan. Repeat process until all the dough has been used.
Before serving, blanch ravioli in simmering water for forty-five seconds
or until pasta is cooked. Preparation of the Garnish:
Saute the Chanterelles in olive oil, add the arugula, season and wilt.
Keep warm.
Presentation:
Place the wilted arugula and Chanterelles in the middle of a deep bowl
and crown with the ravioli, which have been warmed in the brown
chicken sauce. Add shavings of cheese and serve hot.
Yield: 50 ravioli

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NOTES :

Popularity: 4% [?]

Title: GHANA JOLLOF RICE
Categories: Ethnic, Chicken
Yield: 8 servings

Coombes
2 c Water
1 3lb chicken — cut into 8
Pcs
2 16oz cans stewed tomatoes
2 ts Salt
1/4 ts Black pepper
3/4 c Cooked smoked ham — cubed
1 c Uncooked rice
1 lg Onion — sliced
3 c Cabbage — shredded
1/2 lb Fresh green beans –
Quartered
And stems removed OR
1 10oz pk frozen beans
1/4 ts Ground cinnamon
1/4 ts Cayenne pepper

Pour water into a large pot. Add the chicken, tomatoes, salt, and
pepper. Cover; bring to a boil, reduce the heat, and simmer for 30
minutes. Stir in the ham, rice, onion, cabbage, green beans,
cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to
low. Cover and simmer until the chicken is fork-tender and the rice
is cooked, 25-30 minutes. TheAfrican-American Kitchen

Recipe By :

MMMMM

Popularity: 4% [?]

Title: SHREDDED CABBAGE
Categories: Diabetic, Side dish, Vegetables
Yield: 1 servings

1 lg Cabbage; coarsely shredded
2 tb Butter or margarine;
1/2 ts Nutmeg
Salt to taste
Fresh ground pepper;

Cook cabbage in a small amount of boiling water, until
tender; drain. Press out excess moisture or pat dry.
Melt butter or MARGARINE in skillet. Add nutmeg; stir
to blend. Add cabbage; toss to coat. Add salt and
pepper. Food Exchange per serving: 1/2 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 32

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Popularity: 5% [?]

Basic White Bread

Recipe By : The Bread Machine Cookbook
Serving Size : 20 Preparation Time :4:00
Categories : My Favorite Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1/4 cup butter
1 whole egg
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry milk
2 1/4 teaspoons yeast

Remember to place liquids in bread machine first, then dry ingredients,
then yeast.

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Per serving: 109 Calories; 3g Fat (24% calories from fat); 3g Protein; 17g
Carbohydrate; 15mg Cholesterol; 1

Popularity: 5% [?]

Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.

MMMMM

Popularity: 8% [?]

Black Olive Paste

Recipe By : The Frugal Gourmet, Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables
Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Olives, Kalamata — Pitted
2/3 cup Olives, dry cured — pitted
3/4 cup olive oil
a few garlic cloves — peeled
1 tablespoon lemon juice
some parsley
1/2 cup onion, yellow — chopped
1 pinch sugar

Mix in food processor

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Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta

Popularity: 5% [?]

Triple Tomato

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :2:00
Categories : Soup Tomato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1 large Spanish onion — coarsely chopped
1 clove pressed garlic
1 stalk celery — peeled and sliced
1/2 teaspoon curry powder
28 ounces plum tomatoes — canned chopped
4 cups chicken stock — or vegetable
1 teaspoon dried basil
1/4 teaspoon brown sugar
5 sun-dried tomatoes
10 cherry tomatoes

Directions:
1. Melt butter over medium heat in a heavy-bottomed saucepan or stockpot. Add o
nion, garlic, celery, and curry powder and cook, covered, until vegetables are
tender, about 20 minutes.

2. Add plum tomatoes and their juice, stock, basil, and brown sugar and bring t
o a boil. Reduce heat to low and cook, partially covered, for 1-1/2 hours.

3. Remove solids and place in a food processor or blender with sun-dried tomato
es. Process until completely smooth, gradually adding remaining broth.

4. Slice cherry tomatoes and float a few slices on top of each serving.

VARIATIONS:

Omit the sun-dried tomatoes, in which case you’ve made Double Tomato Soup.
Cream of Triple Tomato: Decrease the chicken stock by 1/2 cup and add 1/2 cup
heavy cream or sour cream just prior to serving. For a lower calorie and fat v
ersion use l/2 cup buttermilk or nonfat yogurt.
Omit basil and curry and replace with l/4 cup chopped dill.

[mcRecipe path 24 au 96]
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NOTES : 6-7 cups “This soup is for (young) Marc, who always complained that my
soups had too much ‘green stuff’” in them. He wanted something that tasted gre
at but had the familiarity of Campbells."

Popularity: 4% [?]

Lemon Rice Pudding

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Puddings Rice
Vegetables Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Long-grain rice — uncooked
1/3 c Raisins
1/4 ts Ground nutmeg
1 pk 1 oz instant sugar-free vani
2 ts Lemon peel — grated

Recipe by: DEC/JAN 1996 In a saucepan, bring water, rice,
raisins
and nutmeg to a boil. Reduce heat is absorbed. Cool Prepare pudding mix
according to
pkg directions. Stir in

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Popularity: 15% [?]

Title: Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)
Categories: Cookies
Yield: 42 servings

3/4 c Margarine; softened
3/4 c Light brown sugar
1/2 c Sugar
1 lg Egg
1/2 ts Vanilla
1/4 ts Salt
3/4 c All-purpose flour
1 1/4 c Quick-cooking oats
1/2 c Chopped nuts (optional);
-finely chopped
1/2 c Raisins, seedless (o
-ptional) — moist

Recipe by: Woman’s Day (19xx)
Preparation Time: 0:12
Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts
and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

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Popularity: 3% [?]

Title: BUSH’S BATCH
Categories: Cookies
Yield: 3 servings

1 c Plus 2 T sifted flour
1/2 t Baking soda
1/2 t Salt
1/2 c Butter, softened
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1 1/2 t Very hot water
1/2 t Vanilla extract
1 c Semisweet chocolate chips

Preheat oven to 375 deg. Sift together flour, baking soda and salt onto
waxed paper. Beat butter, brown sugar, sugar, and egg in large bowl with
electric mixere until fluffy, about 3 minutes. Beat in hot water and
vanilla. Gradually beat in flour mixture until blended and smooth. Stir
in chocolate chips. Drop dough by well-rounded measuring teaspoonfuls
onto large greased baking sheet. Bake in preheated 375 deg oven for 10
minutes or until golden. Cool on sheet on wire rack 1 minute. Remove to
wire rack to cool completely.

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Popularity: 5% [?]