Recipes Included On This Page Fettuccine With Asparagus, Morels, And Tarragon - Italian Filo-wrapped New Zealand Ground lamb from Joan's Files Fried Cellophane Noodles Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fettuccine With Asparagus, Morels, And Tarragon - Italian Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels 3 tablespoons butter 1 cup (packed) sliced shallots 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths 1 1/4 cups vegetable broth (if using fresh morels) 2/3 cup whipping cream 2 1/2 tablespoons chopped fresh tarragon, divided 12 ounces fettuccine 1 cup grated Parmesan cheese, divided If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half. Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese. Source: Bon Appétit' April 2007 Formatted by Chupa Babi in MC: 04.25.07 Contributed to the FareShare Gazette by Chupa; May 9, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Filo-wrapped New Zealand Ground lamb from Joan's Files Recipe By : Fay Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil 2 pounds/1 kilo ground lamb 2 onions finely chopped 2 cloves garlic, peeled and finely chopped salt, pepper to taste 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/4 teaspoon ground cloves 2 tablespoons chopped fresh coriander 1 cup pine nuts, walnuts or almonds 1 cup currants, soaked in warm water for 15 minutes 1 cup chopped dried apricots 2 eggs, beaten Filo dough (I use packaged ready-made) Here's one that I made, to rave response from my guests. I adapted it from a number of different recipes, taking the technique from Greek dishes like spanakopita, and getting the filling ideas from a couple of different Sephardic Jewish meatball and stuffing dishes, so the end result is really my own creation. (Note: if you don't like your meat dishes to be sweet, reduce quantities of dried fruit, or eliminate them altogether. Although for my part, I wouldn't bother to make it in that case.) 1. heat oil over medium high heat. Add onion and cook until it begins to soften (3-5 minutes). Stir in garlic and cook 1 minute longer. 2. Add ground meat and cook, stirring to break up lumps, about 5 minutes. Add spices. Cook, covered, over medium low heat for another 5-10 minutes, until meat is browned. Remove from heat and allow to cool. Stir in remaining ingredients. 3. Lay out a sheet of filo. Brush with olive oil. Put another sheet on top and brush with oil. Continue till you have 5 sheets. Put a row of filling 3-4 inches wide across the filo (short side). Fold in edges and roll tightly. Transfer to a greased baking tray. Brush with oil. Continue till all filling is used. 4. Bake rolls for 25 minutes at 375F (190C). Serve hot. Source: Joan's Friend Contributed to the FareShare Gazette by Joan; May 11, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Cellophane Noodles Recipe By : Asian Cooking by Linda Doeser Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cellophane noodles -- (175 g) 3 tablespoons vegetable oil -- (45 mL) 3 garlic cloves -- finely chopped 4 ounces cooked prawns, peeled -- (115 g) 2 lap cheong -- rinsed, drained and finely diced -- see **note 2 eggs 2 celery stalks, including leaves -- diced 4 ounces bean sprouts -- (115 g) 4 ounces spinach -- (115 g) cut into large pieces 2 spring onions -- chopped 1 tablespoon fish sauce -- (1 - 2 tbsps.) [15 - 30 mL] 1 teaspoon sesame oil -- (5 mL) 1 tablespoon toasted sesame seeds -- (15 mL) [to garnish] ** Note: Lap cheong are firm, cured waxy pork sausages, available from Chinese food markets. Sweet and savoury, they can be steamed with rice, chicken or pork, added to an omelette or stir-fried with vegetables. Soak the cellophane noodles in hot water for about 10 minutes or until soft. Drain and cut the noodles into 4-inch (10 cm) lengths. Heat the oil in a wok; add the garlic and fry until golden brown (don't overdo this or it will be bitter - H). Add the prawns and lap cheong; stir- fry for 2 to 3 minutes. Stir in the noodles and fry for 2 minutes more. Make a well in the center of the prawn mixture; break in the eggs and slowly stir them until they are creamy and just set. Stir in the celery, bean sprouts, spinach and spring onions. Season with fish sauce and stir in the sesame oil. Continue to stir-fry until all the ingredients are cooked, mixing well. Transfer to a serving dish. Sprinkle with sesame seeds to garnish. Cook's Tip: This is a very versatile dish. Vary the vegetables if you wish and substitute ham, chorizo or salami for the lap cheong. From Asian Cooking edited by Linda Doeser; 2001 ed. (This edition published in the USA by Hermes House, an imprint of Anness Publishing Limited.) MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 21 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 16g Fat (42.3% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 107mg Cholesterol; 66mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

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