Basil Pasta with Tomatoes and Feta

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE PASTA:
1 1/2 cups packed fresh basil leaves
1 small clove garlic — chopped
2 eggs — beaten
1/2 teaspoon olive oil
1 1/2 cups unbleached flour
Pinch of salt
FOR THE SAUCE:
1 garlic clove — split
1 tablespoon olive oil
3 tomatoes, skinned — and chopped
1/3 cup dry vermouth
Pinch of cayenne pepper
salt and pepper — to taste
2 tablespoons chopped fresh basil leaves
6 ounces crumbled feta cheese

To make the pasta, puree the basil with the garlic in a food
processor. Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough
forms in the center of the processor. It should be very
stiff. If it is too gummy, process with a bit more flour. If
it’s too dry, add a drop of water. Knead the dough on a
floured board for 5 minutes, cover loosely with plastic and
allow to rest for 10 minutes.

Roll the pasta to 1/8-inch thickness with a pasta machine
or a rolling pin on a floured board and cut into fettuccine.

Bring a large pot of salted water to a vigorous boil while
you prepare the sauce.

For the sauce, saute the garlic in olive oil over high heat
for 30 seconds. Add the tomatoes and vermouth, boil until
the alcohol has evaporated. Season to taste with cayenne,
salt and pepper. Toss in 2 tablespoons chopped fresh basil
leaves and cook 20 seconds more. Remove the garlic from the
sauce.

Boil the pasta for 2 minutes in the pot of water. Drain
well. Add to the hot sauce and toss with the feta cheese.

Per serving: 400 calories, 44 gm carbohydrates, 144 mg
cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm
saturated fat

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Popularity: 7% [?]

HOT PEPPER VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Substitute 1 Tbsp crushed red pepper flakes for the ginger in Ginger Vinegar.

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Popularity: 1% [?]

Marinated Prune Ice Cream Terrine

Recipe By : L’Academie de Cuisine
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart ice cream
1/2 pound dried prunes
cognac
1/2 cup hazelnuts

1. Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in half
and remove the pits. Finely chop 1/2 of the prunes and reserve the remainder.
Mix the chopped prunes into the ice cream and fill terrine mold. Freeze until
firm
3. Toast and chop the hazelnuts
4. Dip terrine in hot water for a few seconds to loosen. Unmold. Cut into
slices and serve surrounded by prune halves. Sprinkle with armagnac marinade
and chopped hazelnuts.

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Per serving: 427 Calories; 19g Fat (37% calories from fat); 7g Protein; 63g
Carbohydrate; 59mg Cholesterol; 117mg Sodium

Popularity: 4% [?]

1 part black or red beans, canned or dry, soaked and cooked
1 part frozen sweet corn
chopped onion
chopped bell peppers
chopped celery
ground cumin
rice vinegar

Mix the veggies, add cumin and rice vinegar to taste.

Popularity: 2% [?]

Frittata William

Recipe By : Bill Camarota
Serving Size : 2 Preparation Time :0:00
Categories : Eggs Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Land of Lakes Roasted Garlic Butter
3 slices prosciutto — julienned
3 slices Sopresso salami — julienned
1/2 cup fried cubed potatoes
1/2 tablespoon fresh parsley — chopped fine
3 tablespoons Locatelli cheese — grated
1 tablespoon water
4 large eggs — beaten
1 tablespoon Wine cured Italian black olives — sliced

Heat the roasted garlic butter in a medium size oven proof skillet over medium
heat. Saute the prosciutto, salami and parsley for a minute or two. Add the
cooked potatoes. Saute another minute. Reduce the heat to medium-low. In a
bowl, beat the eggs, water, and Locatelli cheese together. Pour the egg
mixture over the sauted items in skilet. Cook over medium-low heat for 15
minutes. Remove from stove top burner and place skillet under broiler until
brown on top. Slide the frittata out of the skillet and onto a serving dish.
Garnish with sliced wine cured Italian black olives.

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Popularity: 3% [?]

Pix Rowe Miller’s Family Fish Chowder – Katherine Hall Pag

Recipe By : The Body in the Basement – Katherine Hall Page
Serving Size : 1 Preparation Time :0:00
Categories : Fish Seafood Soups Stews
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 slices bacon — 1/4″ thick
3 cups yellow onion — diced
6 medium potatoes — peeled
1 pound haddock
1 pound cod
2 cans evaporated milk — 3 cups
1 cup whole milk
salt and pepper

Fry the bacon, remove from the pan, and place on a paper towel. Saute the
onions in the bacon fat and set the pan aside.

Cut the potatoes in half the long way, then into 1/4″ slices. Put them in a
nonreactive pot large enough for the chowder. Cover the potatoes with water
and boil until tender. Be careful not to put in too much water or hte chowder
will be soupy. While the potatoes are cooking, cut the fish ointo generous
bite-sized pieces. When the potatoes are ready, add the fish to the pot, cover
and simmer until the fish flakes.

When the fish is done, crumble the bacon and add it to the pot along with the
onionbs and any grease in the pan, the evaporated and whole milks. Bring the
mixture to a boil, cover, and turn the heat down. Simmer for 5 minutes and add
salt and pepper to taste.

Chowder invariably tastes better when made a day ahead.

VARIATIONS:

The chowder is still quite delectable with olive oil instead of bacon fat. You
may also use salt pork. Two kinds of fish make for a more interetsing chowder,
but these can be any combination of the following: haddock, cod, pollack,
monkfish, and hake. Finally, there is the question of garnishes: dill, chopped
parsley, oyster crackers, butter are all good.

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Popularity: 3% [?]

Date: Wed, 29 Sep 93 18:03:29 CDT
From: simmons@Texaco.COM (Robert L. Simmons)

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Popularity: 2% [?]

HARISSA SAUCE#1 (dried Ancho’s)

Recipe By : Jennifer Trainer Thompson
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Seasoning Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried chile anchos
1/8 cup tomato paste
4 tablespoons olive oil
4 teaspoons cayenne
6 medium garlic cloves
2 teaspoons cumin
2 teaspoons coriander
3/4 cup water or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and
soaking until soft, about 20 minutes. While the chiles are soaking,
puree all the ingredients except the water in a blender or food
processor.

Remove the anchos from the pot (reserving the water), stem and tear
them into several pieces, and add to the blender. Taste the chile
water, and if not bitter, add 3/4 cup to the blender (otherwise add
water). Puree until smooth. For a thinner sauce, add more chile water
in small increments until you reach the desired consistency.
Refrigerated, harissa will keep for several weeks.

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NOTES : This rip-roaring North African and French hot sauce made with
cayenne (called “the enraged pepper” by the French) is served with
many things — stews, grilled mussels, even bread. Its thick,
paste-like consistency makes it a flavorful side accompaniment to
grilled meats, or it can be thinned with chile water and served over
couscous.

MAKES 1 1/2 CUPS

Popularity: 4% [?]

Broccoli Pizza Supreme

Recipe By : Fast and Healthy magazine, May ’95/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Leeks
Mushrooms Pizza
Sept23 Spinach
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups small broccoli florets
1/2 cup thinly sliced leeks
16 oz. pkg. prebaked Italian bread shell — 12 inch
1/2 cup pizza sauce
1/2 cup fresh spinach leaves — in thin strips
1/2 cup sliced fresh mushrooms
1/2 cup shredded Low Fat mozzarella cheese
1 tablespoon grated fresh Parmesan cheese — (Or Fat Free)

Heat oven to 450 F. Bring 1/3 cup water to a boil in small saucepan. Add
broccoli and leek. Return to a boil. Reduce heat, cover and simmer for 3-4
minutes until brococli is crisp-tender. Drain well and set aside.
Meanwhil, place bread shell on ungreased cookie sheet. Spread pizza sauce
evenly over shell. Sprinkle with spinach. Arrange mushrooms, broccoli and leek
over spinach. Sprinkle with mozzarella and Parmesan cheeses.
Bake at 450 F. for 9-11 minutes or until cheeses are melted.

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NOTES : Per 1/6 of recipe, using regular Parmesan cheese: 260 calories, 6 g.
fat, 10 mg. chol. Calories from fat: 50.

Popularity: 3% [?]

Oriental Cabbage Salad

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 ounce package cole slaw — (cabbage
carrots)
1 cup toasted slivered almonds
2 green onions — (to taste)
1/2 cup oil — (scant)
1 package oriental ramen noodles — regular flavor)
1 teaspoon sugar

Brown slivered almonds in ungreased frying pan on low heat (do not
burn!)

Mix cabbage, almonds and green onions

Mix oil, sugar and seasoning packet from noodles, pour over cabbage
mixture

Immediately before serving, crunch up noodles and add to cabbage
(noodles will get soggy if added to early

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Popularity: 7% [?]