Kid’s Choice Turkey Quesadilla (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH BONUS RECIPE
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 flour (10-inch) tortilla
5 ounces low sodium jack cheese — shredded
5 ounces herb roasted turkey — sliced thin

Preheat a non-stick 10-inch saute pan and lightly spray low-fat olive oil
spray on bottom. Place the tortilla down inside the pan and on one half
sprinkle half of the jack cheese. Layer with turkey slices on top and
remainder of the cheese.

Fold over the tortilla in the saute pan and press down firm with a metal
spatula. Cook until lightly browned (about 3 minutes). Turn the quesadilla
and brown. When cheese has melted and quesadilla is lightly browned on both
side, transfer to chopping surface and cut into three triangles. Serve with
approximately 2 tablespoons of jicama slaw and tropical salsa (recipes to
follow).

Yield: 1 serving (Courtesy of Exec. Chef Alex Askew, Night Gallery, NYC)

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

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Popularity: 4% [?]

RHUBARB CHUTNEY (PRODIGY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Rhubarb
2 ts Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more)
– seeds and veins removed
1 t Paprika
1 tb Black mustard seeds
1/4 c Currants
1 c Light brown sugar
1 1/2 c Light vinegar

WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick.
If the stalks are wide, cut them in halves or thirds
lengthwise, first. Finely chop the grated ginger with
the garlic and chile. Place all the ingredients in a
non-corrosive pan, bring to a boil, then lower the
heat and simmer until the rhubarb is broken down and
is the texture of a jam, about 30 minutes. Store
refrigerated in a glass jar.

Makes 1 Cup

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 6% [?]

Rice Pilaf with Basil and Pine Nuts

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 1/2 ounces chicken broth
1 1/2 tablespoons olive oil
1/2 large onion — chopped
1 cup long-grain rice
1/3 cup fresh basil — chopped
OR 1 1/2 teaspoons dried.
1/4 cup toasted pine nuts (pignoli nuts)
salt pepper

Bring broth to simmer in small saucepan. Reduce heat to low and keep
warm. Meanwhile, heat oil in another heavy small saucepan over medium
heat. Add onion and saute until translucent, about 6 minutes. Add rice
and stir 1 minute. Add broth and bring to boil. Reduce heat to low.
Cover and cook until broth is absorbed and rice is tender, about 20
minutes. Stir basil and pine nuts into rice. Season with salt and pepper
and serve hot.

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Popularity: 7% [?]

Orange and Almond Dessert Cake

Recipe By : Yaakov Cohney
Serving Size : 8 Preparation Time :3:20
Categories : Cakes Desserts
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 juicy oranges — thick skinned
6 eggs
250 grams ground almonds — coarsely chopped
185 grams caster sugar
1 tablespoon baking powder

Wash oranges, place in saucepan and cover with water. Simmer gantly for 2
hours ir until very tender. Cool slightly, halve the oranges and discard
pips. Chop skin and pulp roughly the puree in a good processor. Beat the
eggs until light coloured, add remaining ingredients and blend throughly. Pou
into a buttered and floured tin [ about 22 CM] and bake in a preheated 190
degree C oven for about 1 hour or until cake is golden and just firm to the
touch. Leave in the tin until quite cold. Serve with whipped cream. I like
to either simmer orange rind shreds in a sugar syrup and serve a small pile of
those beside the cake and decorate with candied peel, together with a few
orange segments marinated in a little syrup and sometimes with a good dash of
Grand Marnier. Pass the cream separately.

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NOTES : Based on a Spanish recipe, this dessert cake is very easily made. It
can be made for Passover, but if so, the baking powder must be omitted and the
eggs seperated. The whites are whipped stifly and folded in after the other
ingredients are mixed.

Popularity: 7% [?]

Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 9% [?]