Recipes Included On This Page Padma's Chili Honey Butter - Indian Pasta and Fagioli with Greens Pickled Eggs and Red Beets Pineapple Beets Pistachio Tartlets with Clementine Custard Pizza Parlor Pasta Pork & Plantain Chili - 6 pts Pork Posole - 5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Padma's Chili Honey Butter - Indian Recipe By : Tangy, Tart, Hot & Sweet by Padma Lakshmi Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter -- (1/2 cup/1/4 pound) at room temperature 1 1/2 tablespoons honey 1 teaspoon cayenne Salt to taste Combine all ingredients in food processor or blender (or just by hand with a fork or whisk) until it forms a smooth sauce. Spoon into plastic container and keep covered in refrigerator. Makes 1 cup. Author : Padma Lakshmi - "Tangy, Tart, Hot & Sweet" Formatted by Chupa Babi:12.20.07 Chupa Note: My new favorite condiment! It makes wonderful stuffed French toast and provides a gorgeous crust on baked tofu. I need to figure out how to turn this into a pie! Contributed to the FareShare Gazette by Chupa; 31 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta and Fagioli with Greens Recipe By : Chicago Tribune Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tubetti or other small pasta 4 ounces pancetta -- (Italian bacon) or bacon -- chopped 2 garlic cloves -- thinly sliced 2 cups chopped kale -- or spinach 1/2 teaspoon salt Freshly ground pepper 14 1/2 ounces chicken broth -- (1 can) plus more if needed 15 ounces cannellini beans -- drained (1 can) 1/2 cup ricotta cheese 1 teaspoon red pepper flakes Heat a large pan of salted water to a boil over medium-high heat. Add the pasta; cook according to package directions until almost tender, about 10 minutes. Drain the pasta and keep it warm. Meanwhile, in a large Dutch oven, cook the pancetta over medium heat until its fat renders and the meat is browned, about 6 minutes. Add the garlic; cook, stirring, until it begins to color, about 1 minute. Add the greens, stirring to coat them with fat. Cover; stirring occasionally, until the greens are almost tender, about 20 minutes (if you use spinach, the cooking time will be 5-10 minutes). Add the salt and pepper to taste; stir in the pasta, broth and beans. Add more broth or water if the mixture is too dry. Cook until heated through, about 5 minutes. Stir in the ricotta until mixture is creamy. Season with red pepper flakes. Serves 4. Preparation time: 5 minutes. Total time:40 minutes Source : Chicago Tribune. Formatted by Chupa Babi: 11.28.07 Contributed to the FareShare Gazette by Chupa; 13 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 498 Calories; 8g Fat (14.3% calories from fat); 39g Protein; 69g Carbohydrate; 17g Dietary Fiber; 35mg Cholesterol; 1415mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Pickled Eggs and Red Beets Recipe By : Pennsylvania Dutch Cook Book - Fine Old Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beets 1/4 cup brown sugar 1/2 cup cold Water 3 whole cloves Hard boiled eggs 1/2 cup vinegar 1 piece cinnamon Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Yields 4 servings. Source : Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Contributed to the FareShare Gazette by Joan; 23 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; trace Fat (1.0% calories from fat); trace Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pineapple Beets Recipe By : Taste of Home Magazine, Sept. 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown sugar 1 tablespoon cornstarch 1/4 teaspoon salt 8 ounces pineapple tidbits -- undrained 16 ounces sliced beets -- drained 1 tablespoon butter or margarine 1 tablespoon lemon juice In a saucepan, combine brown sugar, cornstarch and salt. Add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. Add beets, butter and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally. Yields 4 servings. Taste of Home Magazine, Sept. 1994 Contributed to the FareShare Gazette by Joan; 19 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; 3g Fat (49.4% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pistachio Tartlets with Clementine Custard Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pistachio Tartlet Crust: 1/2 cup flour -- plus 2 teaspoons flour 1/2 cup ground pistachio nuts -- plus 2 teaspoons ground pistachio nuts 1/2 teaspoon sugar 1 pinch salt 2 tablespoons chilled butter [veg shortening for non-dairy] sliced to 1/4-inch [do it in spoonfuls of cold milk/water so don't warm] Clementine Custard: 1/4 cup sugar 1 tablespoon cornstarch 1 tablespoon flour 1 pinch salt 1 cup clementine juice -- divided 1 egg yolk zest from one clementine [only if your clementine is organic] 1/2 tablespoon butter 1 dash lemon extract Pistachio Tartlets: In a large mixing bowl, combine flour, pistachio, sugar and salt. Drop in butter slices and use a pastry blender to cut them as the size of tiny bean. Add milk (or water) very little by little, you only need the mass just holds together, don't make it dough wet nor sticky! Wrap dough, chill in fridge for half an hour. Pre-heat oven 375F. Roll the dough to no more than 1/2 cm thick. Use cookie cutter/glass (mine the dia. 7cm) to cut out circles, lay them into a mini- tart tray. Bake until the edge just turns slightly golden. Unmold to let cool. Makes 10 tartlets. Clementine Custard: In a bowl, whisk 1/2 cup clementine juice and yolk to combine, set aside. In a pot, mix 1/2 cup clementine juice, sugar, starch, flour and salt well; turn the heat on, stir constantly, bring to boil. Add half of the boiling mixture into yolk mixture, whisk immediately (tempering). Then return the whole yolk mixture into the pot, keep stirring and heat (on low) until boil. Turn the heat off, add butter and lemon extract to combine. Spoon the hot custard into the pre-baked tart shells. For non-dairy version, just spoon marmalade into the pistachio tartlets to serve. Source : "Kitchen Unplugged, Posted by Gattina , January 25, 2007" S(MC format by Chupa Babi): "12.17.07" NOTES : AuthorNote: For the shells, I like the above specified method which will yield very flaky texture. I wish it could be more green though, so I may experiment another method (which will yield shortbread-alike crust), in that case I'm probably allowed to increase a lot more pistachio. For the custard, it's very light and not fatty, but in a tartlet it really can go further rich, I'm thinking cheese version, or egg-enriched version. Contributed to the FareShare Gazette by Chupa; 20 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 1g Fat (17.0% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pizza Parlor Pasta Recipe By : Shelley Pimlott, Nashua, IA Serving Size : 3 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup medium pasta shells 1/3 cup bulk Italian sausage 1/2 small onion -- finely chopped 3 tablespoons green bell pepper -- finely chopped 1 1/3 cups spaghetti sauce 1/3 cup 1% cottage cheese 1/2 cup shredded part-skim mozzarella -- divided 1/2 cup shredded Co-Jack cheese -- divided 2 tablespoons grated Parmesan cheese Cook pasta according to package directions. Meanwhile, crumble the sausage into a small skillet; add onion and green pepper. Cook over medium heat until meat is no longer pink. Stir in the spaghetti sauce, cottage cheese, 1/4 cup mozzarella and 1/4 cup Co-Jack. Drain pasta; stir into sausage mixture. Transfer to a 1-quart baking dish coated with nonstick cooking spray. Sprinkle with the remaining shredded cheeses. Top with Parmesan. Bake uncovered at 350 degrees F. for 5-10 minutes or until cheese is melted. Makes 3 servings. Source : "Cooking For 2, Premiere Issue, p. 29" Start to Finish Time: "0:25" NOTES : "I serve garlic bread and a tossed green salad alongside this cheesy dish," writes Shelly. " It reminds me of a pasta specialty at a popular pizza parlor." Bobbie's Note: This is yummy, especially for cheese lovers like I am. Very easy too. I just happened to have all the ingredients on hand. It only took 1 Italian sausage link for the dish. I add a bit of orange bell pepper too. Contributed to the FareShare Gazette by Bobbie; 13 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 6g Fat (37.6% calories from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 612mg Sodium. Exchanges: 0 Lean Meat; 4 Vegetable; 1 Fat. * Exported from MasterCook * Pork & Plantain Chili - 6 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons extra-virgin olive oil -- divided 1 pound pork tenderloin -- trimmed of fat, cut into 1-inch cubes 1 large onion -- finely diced 1 ripe plantain -- (see Ingredient note) or sweet potato -- peeled and diced 1 red bell pepper -- diced 1 tablespoon ground cumin 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup orange juice 2 cups water 15 ounces black beans -- (1 can) rinsed 8 ounces diced green chiles -- (2 4-ounce cans) 15 ounces refried beans -- (1 can) [preferably black beans] 1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add pork and cook, stirring occasionally, until just browned, 2 to 3 minutes. Transfer to a plate using a slotted spoon. 2. Reduce heat to medium and add the remaining 2 teaspoons oil to the pot. Add onion, plantain (or sweet potato), bell pepper, cumin, pepper, salt and cinnamon and cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Add orange juice, increase heat to high, and cook until most of the liquid has evaporated, about 1 minute. 3. Stir in water and black beans and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the onion and plantain are tender, 10 to 14 minutes. Stir in chiles, refried beans and the pork along with any accumulated juices. Increase heat to medium-high and cook, stirring constantly, until the mixture is thick and the pork is just cooked through, about 2 minutes. Makes 6 servings, about 1 1/2 cups each. Tips. Cover and refrigerate for up to 3 days or freeze for up to 2 months. Ingredient note: Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but are best when the skin is almost completely black. Buy underripe plantains about one week in advance and ripen on the counter. Description : "6 pts" Yield : "9 cups" Contributed to the FareShare Gazette by Chupa; 12 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 503 Calories; 7g Fat (12.4% calories from fat); 37g Protein; 75g Carbohydrate; 16g Dietary Fiber; 49mg Cholesterol; 488mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat. * Exported from MasterCook * Pork Posole - 5 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 3/4 pound boneless pork loin chops -- trimmed of fat and diced 1 large onion -- diced 2 tablespoons plus 2 cups water -- divided 4 garlic cloves -- minced 2 teaspoons ground cumin 2 teaspoons ground coriander 14 ounces reduced-sodium chicken broth -- (1 can) 1/4 cup cornmeal 30 ounces hominy -- (2 15-ounce cans) rinsed -- (see Ingredient note) 8 ounces diced green chiles -- (2 4-ounce cans) 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 tablespoon lime juice -- (1 to 2) 1. Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon. 2. Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste. 3. Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes. Makes 6 servings, 1 1/3 cups each. Ingredient note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican section of large supermarkets near the beans. Description : "5 pts" Yield : "8 cups" Contributed to the FareShare Gazette by Chupa; 10 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 4g Fat (20.7% calories from fat); 3g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 439mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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