Recipes Included On This Page Pad Thai (Joan's) Pannetone French Toast (Joan's) Pasta Garofolata per Ossa Dei Morti o Agnellini Pasquali Peppery Mascarpone Pasta Sauce with Bacon Polenta Gratin with Mushrooms and Fontina (Cooking Light) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pad Thai (Joan's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dried Thai rice noodles -- (or bundle) 2 tablespoons peanut oil 3 large garlic cloves -- smashed (3 to 5) 1 large shallot bulb -- minced 1 egg -- fork beaten (1 to 2) Few tablespoons of water Sauce: 4 tablespoons bottled fish sauce -- or to taste 4 tablespoons sugar or date palm sugar or bottled tamarind juice to taste 1 teaspoon dried lemon grass powder -- or to taste 2 tablespoons ketchup or other tomato/chili-based product to taste 1 tablespoon lemon juice -- to taste or lime juice 1 teaspoon vinegar -- or to taste Salt to taste 1 can straw mushrooms -- drained (15 to 16 ounces) Variations: cubed tofu bite-size cubed chicken shrimp coarsely chopped dry-roasted peanuts Garnish: basil leaves lemon grass lemon and lime wedges chopped peanuts only for garnish Pad Thai is a versatile noodle dish that has a combination of flavors (hot, sweet, spicy, salty, sour etc.) that one may tailor to one's preferences as I have in this recipe. It may be vegetarian or meat or fish based. Preparation and cooking methods differ. This is how I prepare the dry rice noodles: Soak rice noodles in water about 1/2 hour. I usually then drain them then cover with boiling water about 5 minutes to soften them more and then drain well. The long noodles may also be cut if they are too long. In a heavy duty pan heat peanut oil and cook garlic and shallot just until pale. If using tofu or chicken, add and stir and cook them now. Stir in peanuts and mushrooms, if using. One may also have prior prepared the tofu or chicken seasoned and sautéed/deep fried. Add drained noodles and stir well. Seafood that cooks quickly is added last. Add sauce, fork beaten egg and stir in well (or one may cook/scramble eggs separately and then cut them into strands and add later). If noodles are too dry add a little water. Adjust sauce/seasonings. Garnish with basil and fresh lemon grass and chopped dry roasted peanuts. Serves 6 to 8 Contributed to the FareShare Gazette by Joan; 2 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 5g Fat (48.8% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 105mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pannetone French Toast (Joan's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf Pannetone -- (store bought) 4 eggs -- (4 to 6) 1 cup cream 1 tablespoon sugar -- (heaping) 2 teaspoons vanilla extract -- or almond extract Butter to fry Powdered sugar for garnish Flavored syrups and butter Pannetone or Italian fruitcake/bread, usually is most available around Christmas time. Pannetone most often contains candied fruits and citron, raisins etc in a sweet dough. Having leftover Pannetone, I decided to make French toast for week end company. It was a great hit. This was served with grilled sausages, fresh fruit salad, a variety of syrups (blueberry, maple, etc.) and whipped butter. Probably great for any holiday breakfast! Try to use day old or drier left over Pannetone. If the Pannetone is too soft, the French toast may come out soggy. Combine eggs, cream, sugar and extract; whisk well. Cut the bread into vertical thick slices. If bread is too tall, then cut each slice in half. Dip into egg mixture to coat both sides. Fry in butter until golden. Dust with powdered sugar. Serve with flavored syrups, sliced berries or fresh or stewed fruit. Yield depends on how may slices you fry. Normally, only part of the loaf is used. P.S. I found another use for the Pannetone: makes a great turkey sandwich. Just use sliced turkey and jelled cranberry sauce between the Pannetone slices! Contributed to the FareShare Gazette by Joan; 10 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Garofolata per Ossa Dei Morti o Agnellini Pasquali Recipe By : Culinaria Italy ed. by Claudia Piras; 2004 Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sugar -- (approximately 1 kg) 2 pounds all-purpose flour -- (approximately 1 kg) 10 whole cloves -- ground Almond oil In a saucepan, bring the sugar to the boil in a little water. When the sugar is dissolved, lower the heat and sift in the flour, stirring constantly with a wooden spoon, being careful that no lumps form. The flour MUST NOT be allowed to brown but must stay snow white. Stir in the powdered cloves. Once everything is thoroughly mixed and the flour is nice and white, remove from the heat. As soon as it has cooled down enough to be handled make little bone shapes or lambs out of the dough. Alternatively, if you have appropriately shaped molds, you can brush them with a little almond oil and fill with the dough. Leave for a few days in a dry place. Remove from the molds if you used them. Brush the undersides with water, place on a baking sheet and bake in a preheated 350F (180C) oven. When the sugar has risen and turned the distinctive colour of a monk's habit, the cookies are ready. This is a clove-flavoured pastry for Dead Men's Bones or Easter Lambs and the quantities given are for both versions. The 'bones' are baked for All Hallow's Eve (October 31) and the lambs for Easter. Hallie's note: the book has a photo of the bones which appear to be shaped like bit of vertebrae and knuckle bones; one half of the cookie is the ivory colour of old bleached bones and the other half is a golden brown in colour. There was no picture of the lamb shapes. From Culinaria Italy edited by Claudia Piras; 2004. Translated from the German. Published by Konemann. ISBN 3-8331-1133-X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppery Mascarpone Pasta Sauce with Bacon Recipe By : Wisconsin Milk Marketing Board Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 garlic clove 1/3 cup onion -- diced 6 slices thick-cut peppered bacon -- cut into thin strips, 1 inch long 2 cups tomato puree 1 cup water salt and pepper 8 ounces mascarpone cheese 1 tablespoon fresh basil -- julienned Heat oil in large sauce pan. Add garlic and sauté until aromatic, but not brown. Remove garlic. Add onion and cook over Low heat until tender, about 10 minutes. Do not brown. Stir in bacon. Raise heat and cook until bacon cooks through but does not crisp. Return garlic to pan. Add tomato puree and water, plus salt and pepper to taste. Simmer about 20- 30 minutes or until the sauce thickens and reduces a little. Remove from heat; add mascarpone and basil. Stir well. Makes enough for 1 pound pasta. Source : "Lansing State Journal, April 3, 2007" S(MC-Cookbooks Format by:):"bobbie" Contributed to the FareShare Gazette by Bobbie; 6 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 37g Fat (79.6% calories from fat); 5g Protein; 16g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 535mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 7 Fat. * Exported from MasterCook * Polenta Gratin with Mushrooms and Fontina (Cooking Light) Recipe By : Cooking Light, November 2002 Serving Size : 3 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces polenta -- (1 tube) cut into 1/4-inch-thick slices Cooking spray 8 ounces presliced mushrooms 1 teaspoon bottled minced garlic 1/4 teaspoon salt 1/3 cup sun-dried tomato Alfredo sauce [such as Classico] 1/4 cup chopped fresh basil 1/4 cup shredded Fontina cheese -- (1 ounce) Preheat oven to 500F. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat and cook 2 minutes. Stir in Alfredo sauce and basil. Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500F. for 7 minutes or until thoroughly heated. Yields 3 servings. Cooking Light, November 2002. Formatted by Chupa Babi in MC: 10.26.04 Match this comforting meatless main dish with focaccia and a spinach salad. Contributed to the FareShare Gazette by Chupa; 6 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 506 Calories; 1g Fat (1.9% calories from fat); 12g Protein; 109g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 7 Grain(Starch); 0 Vegetable; 0 Fat.

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