Linguine with Herbed Shrimp

Recipe By : Nathalie Dupree Cooks for Family and Friends

Serving Size : 2 Preparation Time :0:00
Categories : Pasta Seafood
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried linguine or spaghetti
3 tablespoons butter
3 tablespoons olive oil
1 pound large shrimp — peeled and deveined
1 garlic clove — chopped
1/3 cup freshly grated imported Parmesan cheese
1/4 cup finely chopped fresh oregano — thyme, basil and/=
or
parsley
salt
freshly ground black pepper

Boil the pasta in a large pot of salted water for 8 or 9 minutes; drain.
In a large skillet, heat the butter and olive oil. Add the shrimp and
garlic; cook until shrimp turn opaque or pink. Turn and cook the second
side. Combine the hot cooked pasta, shrimp mixture, Parmesan, and herbs.=

Add salt and pepper to taste. Serve hot. May be made ahead and reheated
=2E

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Per serving: 577 Calories; 41g Fat (65% calories from fat); 47g Protein;
3g Carbohydrate; 397mg Cholesterol; 511mg Sodium

Popularity: 4% [?]

Title: Cheese Pasta Roll with Tomato Sauce
Categories: Pastas, Cheeses, Masterchefs, Frisco, Tfr
Yield: 8 servings

——————————–TOMATO SAUCE——————————–
1 lb Tomatoes Bouquet garni **
2 tb Butter Salt (to taste)
2 ea Shallots, peeled, minced Pepper (to taste)

———————————PASTA ROLL———————————
2 tb Butter 1/2 ts Pepper, black
1/2 c Ham, smoked, diced 2 ea Pasta, spinach, sheets
4 ea Scallions, minced — ( 12 x 4 inches ea. )
8 oz Cheese, cream, softened 1/2 lb Prosciutto, sliced
1/4 c Cheese, Parmesan, grated — 1/4-inch thick
1/2 c Cheese, Ricotta 1 ga Stock, chicken
2 lg Eggs Chives, chopped

** Bouquet garni is a cheesecloth bag (or some other porous
material) in which you’ve put some rosemary, thyme, bay leaf, and
crushed peppercorns. There is no rule for how much of each you’d use.

Tomato Sauce:
=============

To prepare the tomatoes, drop them briefly into boiling water,
then remove and plunge them into cold water and peel.

Remove the seeds and chop the tomatoes.

Melt butter in a saute pan and add minced shallots. Saute,
covered, for 5 minutes over low heat. Add tomatoes and bouquet garni.
Season to taste. Cook covered over medium heat for 30 minutes.

Remove shallots and bouquet garni, then puree. Reserve sauce.

Pasta Roll:
===========

In a saute pan, melt the butter and add the diced ham and
scallions. Cook over medium heat for about 2 minutes until scallions
are soft.

Beat the cream cheese, Parmesan cheese, Ricotta cheese, and
pepper together until smooth.

Add the sauteed ham and scallions to the cheese mixture; then add
eggs, and mix well. Cover and refrigerate at least 2 – 3 hours.

Spread half of the filling on one of the pasta sheets – leaving a
half-inch border around the edges. Brush the border with a little
melted butter.

Place a layer of sliced Prosciutto to cover the filling mixture
then beginning at one of the short ends of the pasta, roll it up. Do
not roll too loosely or the poaching liquid may seep into the
cheese/meat mixture.

Wrap roll in a double thickness of cheesecloth and tie each end
securely with string.

Repeat for second pasta sheet.

Fill a large saute pan with chicken stock. Bring the stock to a
boil and add pasta rolls. Reduce the heat to simmer and cook gently,
turning occasionally, for 25 minutes.

Drain and cool before removing string and cheesecloth. Cut each
roll in half-inch thick slices. Pour some of the tomato sauce into a
pool on the bottom of individual serving plates and arrange the slices
on the plates.

Garnish with chopped chives. Serve warm or at room temperature.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Werner Albrecht, The French Room -
: Four Season’s Clift Hotel, San Francisco, CA

—–

Popularity: 3% [?]

Duxelles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mushrooms Stuffing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
2/3 c Onion, chopped fine
2 c Fresh mushrooms,
Chopped fine
1/4 ts Sugar
1/2 tb Worcestershire sauce
1 t Garlic minced

Saute onion in butter until transparent. Add the remaining
ingredients to skillet and cook over medium-high heat until liquid is
gone.

This mixture is great as a stuffing for boneless breasts of chicken or
veal. Add a little gouda cheese and viola!~ Freezes well too.

Source: Jane Camarota

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Popularity: 4% [?]

EGGPLANT AND BUCKWHEAT PATTIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Healthy And Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant — peeled and
Cubed
2 Cloves garlic — minced
Juice of 1 lemon
Grated rind of 1 lemon
2 tb Olive oil
1 tb Butter
1 lg Onion — minced
2 c Buckwheat groats — cooked
Fine
2 tb Celery leaves — minced
1/4 ts Pepper
1 tb Fresh parsley — minced
1 Egg — beaten
1 tb Buckwheat flour
Or more, if needed
2 tb Corn oil — for frying

Steam eggplant in a vegetable steamer for 8 to 10
minutes, or until tender. Transfer to a glass or
ceramic bowl and toss with garlic, lemon juice, lemon
rind, and olive oil. Set aside to marinate for 1 hour,
then finely chop in a
food processor or blender, along with marinating
liquid.

Meanwhile, heat butter and brown onions in a large
skillet. Cool, then add remaining ingredients, except
corn oil. Stir in chopped eggplant. Mixture should
be fairly stiff; adda little more flour if necessary.

Heat corn oil in another large skillet. Drop mixture
by the tablespoon into
hot oil and fry until golden brown on each side.
Drain on paper towels. Serve hot.

Recipe By :

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Popularity: 4% [?]

Title: Chicken Meat Nutritional Information
Categories: Information, Poultry, 94-Dccc
Servings: 3 ounces

1 x No ingredients

Buying Guide (serving sizes):
=============================

As a guide to buying amounts of chicken, the Delmarva Poultry
Association suggests that an average “serving” of chicken for people is:

: 1/2 to 3/4 of a pound of whole chicken
: 1 chicken breast half, with or without bone
: 1 chicken leg (thigh and drumstick attached)
: 2 chicken thighs or drumsticks
: 3 chicken wings

Handling and Storing Chicken at Home:
=====================================

The United States enjoys the safest, most wholesome supply of fresh
chicken available worldwide. But keep in mind that chicken is an animal
agricultural product and, like all such products, it can carry certain
microorganisms, most of which are harmless. Even if harmful bacteria
are present, the numbers are usually far below levels that would cause
human illness if the product is handled safely and cooked at normal
temperatures until done. Safe handling of chicken, or any perishable
product, isn’t difficult. These procedures included:

Don’t wait, refrigerate.
————————

Take purchased poultry home as soon as possible and
refrigerate for use within one to two days. Freeze for longer
storage.

Thaw in refrigerator or microwave – not at room temperature.

Don’t leave cooked poultry at room temperature more than 2
hours.

Place leftovers in shallow containers and refrigerate
promptly.

Keep it clean:
————–

Wash your hands, work surfaces, and utensils in hot soapy
water before and after contact with raw meat and poultry.

Cook thoroughly:
—————-

Cook poultry until a meat thermometer registers 160 degrees
Fahrenheit for boneless product, 170 degrees for bone-in parts, and
180 degrees for bone-in whole chickens product, OR until juices run
clear.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

Popularity: 4% [?]

SHRIMP ‘N’ CHICKEN GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken breast halves,
– skinned
2 qt Water
1/2 c All-purpose flour
2 c Chopped onion
1 3/4 c Chopped celery
1 1/2 c Chopped green pepper
1/2 c Chopped green onions
4 Garlic cloves, minced
2 tb Vegetable oil
1 1/2 ts Dried thyme
1 t Dried oregano
1/2 ts Pepper
3 Bay leaves
1 cn Ready-to-serve chicken broth
– (14.5 ounces)
1 cn Tomato paste (8 ounces)
1/2 lb Smoked sausage, sliced
1 lb Unpeeled medium-size fresh
– shrimp
Hot cooked rice

Combine chicken and water in a Dutch oven; bring to a
boil. Reduce heat, and simmer, uncovered, 45 minutes
or until chicken is done. Remove chicken from broth;
set aside to cool. Strain broth, if desired, and
transfer to a large container; set aside. Bone and
chop chicken; set aside.

Place flour in a 15x10x1-inch jellyroll pan. Bake at
350 degrees for 45 minutes to 1 hour or until very
brown; stirring every 15 minutes. Set aside.

Cook onion and next 4 ingredients in oil in Dutch oven
over medium-high heat, stirring constantly, until
tender. Add browned flour, thyme, and next 3
ingredients, stirring until smooth. Add reserved
broth, chicken, canned broth, tomato paste, and
sausage. Bring to a boil; reduce heat, and simmer,
uncovered, 1 hour.

Peel and devein shrimp; add to broth mixture. Cover
and simmer 10 minutes or until shrimp turn pink.
Remove and discard bay leaves. Serve over rice. Yield:
4 1/2 quarts.

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Popularity: 6% [?]

Sweet Potato Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 cup Sweet potatos — cooked/mashed
Salt
2 1/2 teaspoons (to 3) baking powder
3 tablespoons Sugar (or more — to taste)
1/4 cup Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

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Popularity: 3% [?]