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FareShare Gazette Recipes -- June 2001 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pasta Frittata
Peach Cordial
Peach, Nectarine or Apricot Pie Filling
Pennsylvania Dutch Pretzels
Pepper Seared Tuna with Vegetables and Herb Couscous
Poached Fish With Wine and Capers
Pork Loin Roulade

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                     * Exported from MasterCook *
                              Pasta Frittata
Recipe By     :Gary A. Goldberg
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  spaghetti
  2        tablespoons  unsalted butter for the pasta
                        plus 2 tablespoons to sauté the frittata
  3        tablespoons  extra virgin olive oil for filling
                        plus 2 tablespoons to sauté frittata
  1              small  white onion, peeled, trimmed and finely
                        chopped (about 1/2 cup)
  1                     35-ounce can peeled Italian plum tomatoes
                        chopped into 1/2-inch pieces and
                        drained at least 1 hour (about 1 cup )
  6             ounces  mozzarella cheese, cut into 3/8-inch dice
     1/2           cup  freshly grated Parmesan cheese
                        Salt and freshly ground pepper, to taste
  4             ounces  (about 1 cup) pine nuts toasted for about 15 
                         minutes in a 325°F oven until lightly browned
     1/2           cup  loosely packed fresh basil leaves,
                        rinsed, dried and coarsely chopped
                        plus fresh basil leaves as garnish
  5              large  eggs
     1/4           cup  minced fresh Italian parsley
Cook spaghetti in a large pot of rapidly boiling salted water until 
tender but still firm to the bite (al dente). Drain. Toss with 2 
tablespoons of butter in large bowl. Cool completely (can be prepared 
up to 3 days ahead and refrigerated; bring to room temperature before 
using).
Heat 3 tablespoons olive oil in a heavy skillet over medium heat. Add 
onion and cook until tender and golden brown, stirring occasionally, 
about 10 minutes. Increase heat to medium-high. Add drained tomatoes 
and cook until mixture is thick, stirring frequently, 10 to 15 
minutes. Place in mixing bowl, and cool to room temperature.
Stir mozzarella and 1/4 cup Parmesan cheese into cooled tomato 
mixture. Season with salt and pepper (can be prepared up to 3 days 
ahead and refrigerated; bring to room temperature before using).
Stir toasted pine nuts* and chopped basil into tomato-cheese mixture 
and set aside.
To make frittata: Preheat broiler. Beat 5 eggs in a large bowl until 
frothy. Stir in the cooked pasta, 1/4 cup Parmesan cheese, and 2 
tablespoons minced parsley. Season with salt and pepper. Stir to 
combine. Place a heavy 12-inch skillet (preferably nonstick), that can 
also go under the broiler, on a burner over high heat. Add remaining 2 
tablespoons butter and 2 tablespoons olive oil to pan. When hot, 
spread half of the pasta-egg mixture evenly in pan and cook about 1 
minute, shaking pan to prevent sticking. Reduce heat to medium. Spread 
tomato-cheese mixture over, leaving 1/2-inch border all around. Top 
with remaining pasta-egg mixture, spreading to the edges of pan. Cook 
until mixture is almost set and bottom is golden brown. Place pan 
under broiler, and broil until top fully sets and begins to color; do 
not overcook. Slide frittata out of pan onto cutting board or serving 
platter. Sprinkle remaining minced parsley over top. Cut into 6 wedges 
(as a main course) or 8 wedges (as an appetizer or part of a buffet). 
Garnish with whole basil leaves. Serve immediately (can be prepared 2 
hours ahead and served at room temperature; do not refrigerate).
Serves 6 to 8
*Chef's Note: Toasting nuts before using them in a recipe (or eating 
them out-of-hand) invariably improves their flavor. Toast in a medium 
oven or in a non-stick pan on top of the stove over medium heat, 
stirring occasionally. They are done when you begin to smell their 
fragrant aroma. Do not burn or they will become bitter tasting.
*Other information: Created by frugal Italian cooks as a way to use 
leftover pasta by incorporating it into a flat omelet, this company 
version of a pasta frittata is layered with a filling of tomato, 
cheeses, fresh basil and pine nuts. You should always read a recipe 
very carefully before beginning to cook it to make certain you have 
all of the ingredients properly assembled, the appropriate equipment, 
and an estimate of the timing. For example, in this recipe you will 
note that many of the pre-preparation directions are listed with the 
ingredients (i.e. chopping and draining the canned tomatoes, toasting 
the pine nuts). Also note that you will need a heavy, 12-inch skillet 
(preferably nonstick) that can go under the broiler (no wooden or 
plastic handle) and that, if desired, you can prepare the pasta and 
the filling up to three days before making the frittata.
© Gary A. Goldberg, Director
New School Culinary Arts, NYC
Formatted in MasterCook by Art Guyer
Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 
23 June, 2001.
<http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 146 Calories; 3g Fat (20.1% 
calories from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 
117mg Cholesterol; 37mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 1/2 Fat.
                      * Exported from MasterCook *
                              Peach Cordial
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  peaches -- (1.5 kg)
                        pitted and quartered
  2 1/2           cups  sugar -- (625 ml)
  4             strips  lemon peel
                        about 2 inches (5 cm) long
  1              stick  cinnamon
                        [approx. 4 inches, 10 cm]
  4                     whole cloves
  4               cups  vodka -- (1 L)
Place the ingredients in a gallon (4 L) jar, stirring to dissolve the 
sugar.
Put in a cool, dark place for at least two months. Strain through 
cheesecloth before serving.
Makes about 1 1/2 quarts (1.5 L).
Martha's note: A friend sent me her favorite peach cordial recipe:
Jennie's Peach Cordial "This peach cordial recipe is great, but I 
eliminated the cinnamon after the first time I made it."
Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 
9 June, 2001.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 285 Calories; trace Fat (2.2% 
calories from fat); 1g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 5mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 
Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                 Peach, Nectarine or Apricot Pie Filling
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  fruit
     2/3                sugar -- to 1 cup
     1/3           cup  flour
  2          teaspoons  lemon juice
     1/2      teaspoon  grated lemon zest
     1/2      teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/2      teaspoon  ginger
Prepare fruit. Combine all ingredients toss to coat fruit, set aside.
To use now:  Fill pie crust, put on top crust. Vent for steam. Bake at 
425 for 10 minutes then at 350 for 35 to 40 minutes.
To use later:  Line pie plate with plastic wrap. Freeze until firm. 
Remove form pie plate wrap well. May be frozen for 4 month. Heat oven 
to 450. Place frozen filling in pie crust top with crust, and vent. 
Bake on lower third of oven at 450 for 20 minutes. Then move to center 
of oven and lower heat to 375 and bake for 1 hour to 1 1/4 hour or 
until crust is golden brown and filling is bubbly.
Now : 425  10 min.
      350  35-40 min.
Later : 450  20 min.
        375  1-1 1/4 hr
Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 
8 June, 2001.
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 85 Calories; trace Fat (1.2% 
calories from fat); 1g Protein; 21g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; trace Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fruit; 
0 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                       Pennsylvania Dutch Pretzels
Recipe By     :http://www.allsands.com/Food/Recipes
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  dry bakers yeast
     1/2           cup  warm water -- (110 F)
     1/2           cup  sugar
  1 1/2      teaspoons  salt
  2               cups  milk -- scalded and cooled
     1/4           cup  light vegetable oil
  6               cups  flour
     3/4      teaspoon  baking powder
  2             quarts  boiling water
  3         tablespoon  salt
  1                     egg yolk -- beaten and diluted with
  1         tablespoon  water -- or milk
                        coarse kosher salt
Dissolve yeast in warm water. Add sugar, 1 1/2 teaspoons salt, scalded 
milk and oil. Slowly mix in 3 cups flour. Cover and let rise in warm 
place for 40 minutes. Slowly add 3 more cups flour and baking powder. 
Knead until dough is no longer sticky, using a little more flour if 
necessary to form a smooth, elastic dough.
Roll out and pat dough into 9- by 15- inch rectangle. Cut lengthwise 
into strips about one-half-inch wide. Roll each strip into rope 18 to 
20 inches long. Twist into pretzel shape. Allow to rise uncovered for 
30 minutes.
Preheat oven to 400F. Dissolve 3 tablespoons salt in boiling water. 
Dunk each pretzel into boiling water for 5 to 10 sec. Drain briefly 
and arrange on greased baking sheet one inch apart. Brush with diluted 
egg yolk and sprinkle with coarse kosher salt.
Bake 20 minutes, or until golden brown.
Serve warm.
Place pretzels on a wire rack after baking to prevent them from 
getting soggy.
TOPPINGS
You can dip or top pretzels in your favorite dipping sauces like 
cheese, sour cream, chocolate glaze, mustard, spicy brown mustard, 
ranch dressing, powdered sugar and more.
(Makes 24 pretzels)
Formatted in MasterCook by Art Guyer
Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 
26 June, 2001.
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 145 Calories; 1g Fat (7.5% 
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
12mg Cholesterol; 961mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
           Pepper Seared Tuna with Vegetables and Herb Couscous
Recipe By     :New York Seafood Council
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Yellowfin Tuna Steaks (1" thick Albacore
                        or Bigeye Tuna may be substituted)
     1/2           cup  Black pepper -- cracked
     1/2                Onion -- large, diced small
     2/3           cup  Couscous
     1/4           cup  Green pepper -- diced
  1                cup  Chicken stock
  1         tablespoon  Thyme
  1         tablespoon  Parsley
  1         tablespoon  Oregano
  1         tablespoon  Mint
  1         tablespoon  Canola Oil
     1/4           cup  Carrot -- diced
  1                cup  Water -- boiling
     1/2           cup  Yellow pepper -- diced
Preheat grill on high. In a sauce pan boil chicken stock (or water if 
preferred) and add couscous. Reduce heat and simmer until water is 
absorbed.
Heat the Canola oil in a separate pan and sauté the diced vegetables 
until tender. Add fresh herbs. Mix the vegetables into the couscous.
Press cracked black pepper onto both sides of the tuna steaks. Brush 
the grill with Canola oil to prevent sticking. Place the tuna steaks 
on the hot grill and sear each side, approximately two minutes per 
side for rare steaks. For a medium rare steak, turn the grill down to 
medium, after searing the steak and cook approximately 5-8 minutes. 
For a thoroughly cooked steak, grill on medium for approximately 8-10 
minutes or more or until the center of the steak loses its translucent 
color and becomes opaque. Do not overcook.
Serve tuna on a bed of the couscous and vegetable mixture.
Preparation Time: 20-30 minutes
Recipe provided by Chef Brett Reichler, London Lenny's Restaurant,
Rego Park, NY
Source:  "New York Seafood Council"
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 400 Calories; 9g Fat (18.8% 
calories from fat); 12g Protein; 72g Carbohydrate; 13g Dietary Fiber; 
0mg Cholesterol; 1105mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 
Vegetable; 1 1/2 Fat.
NOTES : Formatted in MasterCook  and submitted to the
FareShare Gazette by Art Guyer.
June 15, 2001
<http://www.fareshare.net>
                      * Exported from MasterCook *
                    Poached Fish With Wine and Capers
Recipe By     :The Junior League of Savannah
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fish fillets -- (2 to 3)
  2                     celery stalks -- chopped
     1/2                onion -- sliced
  1                     bay leaves -- (1 to 2)
  1                     lemon -- sliced very thin
  1               dash  salt
                        ground white pepper -- to taste
  2               cups  water
  1                cup  white wine
                        Caper Sauce:
  2        tablespoons  butter
  2        tablespoons  flour
  1 1/2           cups  liquid from poaching fish
  4        tablespoons  capers -- drained
Place celery, onion, bay leaves and lemon slices in bottom of shallow 
pan (or fish poacher). Lay fish on top; season with salt and pepper. 
Pour water and wine over ; poach on top of stove for 20 minutes 
(liquid should be hot enough to bubble, not a rolling boil) or until 
fish flakes easily. When done, remove fish to warm platter.
Remove bay leaves and grind all solids and liquid in food processor or 
blender.
Sauce : Make a roux with flour and butter; add liquid mixture from 
poaching fish and stir until thickened. Add capers and serve over 
fish. Reserve some sauce to pass at table.
Makes 4-6 servings.
Source :   "Savannah Style, p. 130"
S(MC formatting by):   "bobbi744@acd.net"
Copyright :   "(c) The Junior League of Savannah, Inc."
Yield :   "4 to 6 servings"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
11 June, 2001.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 202 Calories; 5g Fat (25.6% 
calories from fat); 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 
75mg Cholesterol; 233mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 
Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                            Pork Loin Roulade
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-06 Jun 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     pork loin -- boneless slices
     1/2                red bell pepper -- cut into strips
     1/2                green bell pepper -- cut into strips
  1         tablespoon  vegetable oil
     2/3           cup  orange juice
     2/3           cup  barbecue sauce
  1         tablespoon  Dijon mustard
Place pork slices between 2 pieces of plastic wrap.  Pound with a 
mallet to about 1/4" thickness.  Place several red and green pepper 
trips crosswise on each pork slice; roll up jelly-roll style. Secure 
rolls with wooden toothpicks.
In a large heavy skillet, brown pork rolls in hot oil.  Drain fat from 
pan.  Combine remaining ingredients and add to skillet. Bring mixture 
to a boil; reduce heat to low.  Cover and simmer 10 to 12 minutes or 
until pork is tender.
Remove tooth picks and serve.
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 219 Calories; 10g Fat (40.1% 
calories from fat); 20g Protein; 12g Carbohydrate; 1g Dietary Fiber; 
47mg Cholesterol; 426mg Sodium.  Exchanges: 2 1/2 Lean Meat; 1/2 
Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 
Formatted in MasterCook  and submitted to the
FareShare Gazette by Jenn Fliehmann at blacklab@www.xprs.net.
June 19, 2001
<http://www.fareshare.net>

 

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