Recipes Included On This Page Thai Curry Fish Cakes Thai Fish Cakes Three-Mushroom Tart Toasted Coconut Marshmallows Toffees Tuscan Bean Salad Two Cheese And Corn Baked Risotto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Curry Fish Cakes Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g white flesh fish fillets, de-boned 2 teaspoons Thai red curry paste 1 pinch salt 1 tablespoon fish sauce 3 snake or green beans, thinly sliced 1 tablespoon coarsely chopped coriander leaves corn, vegetable or peanut oil Cut the fish into 2cm (3/4") cubes and blend in a food processor until it becomes a paste. Then add the fish sauce, paste and salt and blend for about 30 seconds. Transfer it to a bowl and mix the beans and coriander in thoroughly with a wooden spoon. Dip your hands in cold water first to prevent the mixture sticking, then take a small amount of mixture and make flat fish cakes about 5cm (2") diameter and 2.5cm (1") thick. To cook, shallow fry them in a fry pan by heating the oil and frying them on both sides for about 2 minutes each, turning only once. Drain them on kitchen paper. Serve with cucumber dipping sauce. Makes a dozen Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (56% calories from fat); trace Protein; trace Carbohydrate; trace Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Thai Fish Cakes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Kilo minced fish such as trevally or a cheaper strong tasting fish 1 tin coconut cream 2 eggs beaten 8 slices white bread, without crusts (2 days old) 1 bunch fresh coriander 1 red capsicum finely chopped 2 chiles finely chopped 2 cloves garlic crushed 1 tablespoon shredded ginger 1/2 cup diced spring onions salt and pepper to taste Optional Extras: 2 tablespoons fish sauce and or anchovies finely chopped In a large bowl place the bread roughly cut into 2 cm pieces. Pour in coconut cream and mix. Stand aside to allow bread to soak. In another large bowl place fish mince, add drained bread, eggs and all other ingredients. Mix by hand into a loose mix. Shallow fry in peanut oil on a low heat or on the solid iron part of your BBQ for 5 minutes each side. Serve with sweet chili and/or mango chutney and lemon wedges. Rex Hunt is an Australian icon, a footballer, then football announcer, and fishing fanatic, who now has his own fishing show. These recipes come from his collection. www.rexhunt.com.au Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 793 Calories (kcal); 83g Total Fat; (88% calories from fat); 9g Protein; 16g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates * Exported from MasterCook * Three-Mushroom Tart Recipe By :Recipe courtesy of Food Network Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup minced shallots 1 ounce dried porcini 2 tablespoons unsalted butter 1/2 pound fresh white mushrooms -- thinly sliced 1/4 pound fresh shitake mushrooms -- stems removed. thinly sliced 2 teaspoons Worcestershire sauce 1 tablespoon balsamic vinegar 1/4 cup cream sherry 1/3 cup heavy cream 1 large egg -- beaten lightly Salt and pepper -- to taste 1 sheet puff pastry -- see note Chopped fresh chives -- to garnish Note - Half of a 17 1/4-ounce package frozen puff pastry sheets (1 pastry sheet), thawed. Preheat oven to 425 degrees F. In a 12-inch sauté pan cook the shallots in butter over moderately low heat, stirring, until softened. Add sliced mushrooms, Worcestershire sauce, and salt and pepper to taste. Cook the mixture over moderate heat, stirring occasionally, until the liquid from the mushrooms has evaporated. Add vinegar and Sherry and boil until all liquid is evaporated. Transfer to a bowl and cool. Whisk in cream, egg, and salt and pepper to taste. Filling may be prepared up to 2 days in advanced and chilled, covered. On a lightly floured surface roll out pastry into a 16 by 10-inch rectangle and fit it into a 13 3/4 by 4-inch tart pan with a removable fluted rim or a 9-inch round tart pan. Roll a rolling pin over the pastry to trim it. Lightly prick the bottom of the shell with a fork and spread the filling evenly. Bake for 20 to 25 minutes or until pastry is golden and the filling is set. Cool to room temperature before serving and remove from pan. Garnish with fresh chives. You can also use a purchased frozen pie shell - just thaw and place in tart pan. Recipe courtesy Food Network. TV Food Network; Cooking Live Primetime with Sara Moulton I made this without the dried porcini mushrooms because I didn't have any. I did have some dried shitake mushrooms and soaked a few of them instead. I think any nice selection of mushrooms would work well in this recipe. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 23 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 12g Total Fat; (75% calories from fat); 2g Protein; 7g Carbohydrate; 60mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Toasted Coconut Marshmallows Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons gelatine 1 cup cold water 4 cups sugar 2 cups boiling water 2 tsp vanilla 2 tsp lemon juice 250 grams (8oz)coconut Sprinkle gelatine over cold water, place sugar and boiling water into a large saucepan, stir over low heat until sugar is dissolved. Bring to boil, add gelatine mixture, boil steadily,(uncovered) for 20 minutes(allow to cool) to lukewarm. Pour into a large bowl of electric mixer, add vanilla and lemon juice, beat on high speed until very thick and white. Pour into two 20cm(8") square cake tins, which have been rinsed out with cold water, allow to set. Cut marshmallows into squares with a wet knife then toss in toasted coconut! To Toast Coconut: Place coconut in heavy pan, stir with wooden spoon over moderate heat until coconut is light golden brown. Remove from heat immediately or coconut will continue to cook in the pans heat! Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 3124 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 803g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 53 1/2 Other Carbohydrates
	* Exported from MasterCook * Toffees Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 cup water 1/4 cup brown malt vinegar Place sugar, water and vinegar into a saucepan, stir over low heat until sugar has dissolved. Increase heat, boil rapidly uncovered for approx 15 minutes, or until a small amount, when poured into cold water, will crack. Remove from heat, stand saucepan in cold water for 1 minute. Remove from water, allow bubbles to subside. Pour into patty cup cases. Leave 2 minutes before decorating with coconut, hundreds and thousands, jelly beans, etc. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 3 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 50g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates * Exported from MasterCook * Tuscan Bean Salad Recipe By :Violet Currie and Kay Spicer Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil -- or canola oil 1 cup onion -- finely chopped 3 cups Romano beans or white kidney beans [cooked before measuring] 1 carrot -- finely chopped 1 stalk celery -- finely chopped 1/4 cup rice vinegar 2 tablespoons lemon juice 2 tablespoons canola oil 2 teaspoons fresh rosemary -- finely chopped OR 1/2 teaspoon dried rosemary 1 teaspoon fresh tarragon -- chopped OR 1/4 teaspoon dried tarragon 1 teaspoon salt 1/4 teaspoon freshly ground black pepper chopped fresh parsley In nonstick skillet, heat oil over Medium heat; cook onion for 5 minutes or until golden brown. Transfer to bowl. Add beans, carrot and celery; toss to mix. In small bowl or jar with tight-fitting lid, whisk or shake together vinegar, lemon juice, oil, rosemary, tarragon, salt and pepper. Pour over bean mixture. Toss well. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 3 days. Serve cold or at room temperature, sprinkled with parsley. Source : "Full of Beans, 1993, p. 76" S(MC formatting by): "bobbi744@acd.net" NOTES : The celery, carrot and onion add a pleasing crunch to this "portable" salad. It is great for a picnic and easily doubles for a crowd. Bobbie's Notes: This was delicious. I loved the rosemary-tarragon flavor of the dressing with the beans and vegetables and beans. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 26 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 5g Total Fat; (69% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Two Cheese And Corn Baked Risotto Recipe By :Canadian Living Cooks Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- (15 mL) 1 onion -- chopped 1 cup chopped sweet red pepper -- (250 mL) 1 cup chopped sweet green pepper -- (250 mL) 1 cup arborio rice -- (250 mL) or other short grain Italian rice 2 1/2 cups hot water -- (625 mL) 2 cups corn kernels -- (500 mL) 1 cup milk -- (250 mL) 1 egg 2 teaspoons all-purpose flour -- (10 mL) 1 1/4 teaspoons salt -- (6 mL) 3/4 teaspoon pepper -- (4 mL) 2 cups shredded white old Cheddar cheese -- (500 mL) 1/3 cup chopped basil -- (75 mL) 1 tomato -- sliced 1 tablespoon grated Parmesan cheese -- (15 mL) Preheat oven to 350 degrees F (180 degrees C). In large saucepan, melt butter over medium heat; cook onion and red and green peppers, stirring occasionally, for 5 minutes. Add rice; cook, stirring, for 1 minute. Add water and corn; bring to boil. Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed. Whisk together milk, egg, flour, salt and pepper; stir into rice mixture along with Cheddar and basil. Pour into greased 8-inch (2 L) square baking dish. Arrange tomato over top; sprinkle with Parmesan. Bake dish on baking sheet for 25 to 35 minutes or until liquid is absorbed. Let stand for 5 minutes. Canadian Living Cooks; Two Cheese And Corn Baked Risotto (ep. #2); Food Network Canada. http://www.foodtv.ca/recipes/can_living_cooks/cheese_corn_risotto.htm MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 7g Total Fat; (17% calories from fat); 10g Protein; 61g Carbohydrate; 64mg Cholesterol; 783mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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