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FareShare Gazette Recipes -- September 2005 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Angel Hair with Eggplant
Baked Ziti with Spicy Pork and Sausage Ragu #1
Baked Ziti with Spicy Pork and Sausage Ragu #2
Best Ever Carrot Cake
Bulgogi

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                    * Exported from MasterCook *

                    Baked Angel Hair with Eggplant

Recipe By : Recipe courtesy Giada De Laurentiis
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-09 Sep 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup extra-virgin olive oil -- plus
1/4 cup extra-virgin olive oil
4 Japanese eggplants -- (4 to 6)
[about 2 pounds total] -- cut
into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage -- casings removed
1/3 cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella -- diced
1 cup freshly grated Parmesan
17 1/4 ounces frozen puff pastry -- (2 sheets), thawed

Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat.
Add half of the eggplant and toss to coat in the oil. Sprinkle with salt
and pepper. Saute the eggplant until it is golden and tender, about 10
minutes. Decrease the heat to medium. Add half of the garlic and saute
until it is tender, about 2 minutes longer. Using a slotted spoon, transfer
the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil
and the remaining eggplant and garlic.

Add the sausage and wine to the same frying pan. Cook over medium-high heat
until the wine evaporates and the sausage is brown, breaking the sausage
into pieces with the back of a spoon, about 8 minutes. Add the sausage,
marinara sauce, and crushed red pepper to the eggplant mixture, and toss to
combine.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the angel hair and cook for 1 to 2 minutes, stirring constantly, until
pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair
with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan
and toss to combine.

Preheat the oven to 375 degrees F.

Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square.
Transfer to a 9-inch springform pan, allowing the excess pastry to hang
over the rim. Spoon the pasta mixture into the pan. Place the second pastry
sheet atop the pasta filling. Pinch the edges of the pastry sheets together
to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry
edges in to form a decorative border. Cut a slit in the center of the top
pastry to allow the steam to escape.

Bake until the pastry is brown and puffed on top, about 1 hour and 30
minutes. Let stand for 20 minutes. Remove the pan sides and serve.

Episode#: EI1F18 Copyright (c) 2003 Television Food Network, G.P., All Rights
Reserved

Recipe courtesy Giada De Laurentiis

Difficulty : Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour 20 minutes
Cook Time: 2 hours 5 minutes

Yield : 8 servings

Contributed to the FareShare Gazette by Robin in response to a request;
22 September 2005.
www.fareshare.net

                         - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 306 Calories; 18g Fat (54.2% calories from 
fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 395mg 
Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 3 1/2 Fat.


 

                        * Exported from MasterCook *

                  Baked Ziti with Spicy Pork and Sausage Ragu #1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-09 Sep 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STUFFING
3/4 ounce dried porcini mushrooms
1 cup hot water
1 teaspoon butter
1 tablespoon olive oil
3 green onions -- white part only
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3 ounces prosciutto -- finely chopped
VEAL
4 veal or loin chops -- 3/4 pound each
2 tablespoons olive oil
10 tablespoons dry white wine
salt and freshly ground pepper

FOR STUFFING: Place mushrooms in a small bowl, add water and let soak for
30 minutes. Remove mushrooms from soaking liquid and rinse thoroughly.
Chop, discarding any hard parts. Strain liquid through a sieve lined with
cheesecloth, reserve.

Melt butter with oil in heavy skillet over medium heat. Add onions and
sautÚ 2 minutes. Add mushrooms, 1 1/2 tablespoons reserved liquid, salt and
pepper. Cover and cook for 2 minutes. Remove from heat. Mix in prosciutto.
(May be prepared one day ahead.) Cover and refrigerate, bring to room
temperature before using.

FOR VEAL: Preheat oven to 350F. Starting at the center of side opposite
bone of veal chop, cut 1 inch deep slit. move knife in arc to create a
pocket. Spoon stuffing in veal, skewer closed with toothpicks if necessary.

Heat oil in heavy skillet over high heat. Add chops and brown well, about 1
minute on each side. Reduce heat to medium and cook 3 minutes per side.
Transfer skillet to oven and cook chops to desired degree of doneness,
about 25 minutes for medium.

Transfer chops to serving platter, tent with foil to keep warm. Pour off
all but 1 tablespoon oil from skillet. Add wine and remaining mushroom
liquid. Boil until liquid is reduced to 1/2 cup, about 5 minutes. Pour
sauce over chops and serve.

Contributed to the FareShare Gazette by Jennie; 15 September 2005.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 184 Calories; 13g Fat (71.0% calories from 
fat); 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 656mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat.


  

                   * Exported from MasterCook *

           Baked Ziti with Spicy Pork and Sausage Ragu #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-09 Sep 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
4 ounces pancetta -- (see note)
thinly sliced and chopped
2 pounds Boston butt pork -- cut
into 1-inch cubes
1 pound Italian sausage -- casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves -- chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
28 ounces plum tomatoes in juice -- chopped
juice reserved -- (28-ounce can)
1 1/4 pounds ziti pasta
2 cups mozzarella cheese -- coarsely grated
1/2 cup grated Parmesan cheese

Heat olive oil in heavy large pot over medium-high heat. Add pancetta and
sautÚ until brown and crisp. Using slotted spoon, transfer pancetta to
bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in
pot; sautÚ until brown, about 7 minutes. Transfer to bowl with pancetta.
Repeat with remaining pork. Add sausage to same pot. SautÚ until no longer
pink, breaking up with back of fork, about 5 minutes. Add onions, carrots,
celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to
medium-low; sautÚ until vegetables are tender, about 10 minutes. Add wine
and bring to boil, scraping up browned bits. Add pancetta and pork with any
accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook
until pork is very tender, adjusting heat as needed to maintain gentle
simmer and stirring occasionally, about 2 hours.

Uncover pot; tilt to 1 side and spoon off fat from surface of rag¨. Gently
press pork pieces with back of fork to break up meat coarsely. Season rag¨
to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm
over low heat before continuing.)

Preheat oven to 400F. Butter 15x10x2-inch glass baking dish or other 4-
quart baking dish. Cook pasta in large pot of boiling salted water until
tender but still firm to bite, stirring occasionally. Drain pasta; mix into
rag¨. Season mixture to taste with salt and pepper; transfer to prepared
dish. Sprinkle both cheeses over. Bake until heated through and golden,
about 20 minutes.

Cuisine : "Italian Food"
Source : "Bon AppÚtit February 2004"

NOTES : *Pancetta (Italian bacon cured in salt) is available at Italian
markets and in the refrigerated deli case of many supermarkets.

Contributed to the FareShare Gazette by Jennie; 14 September 2005.
www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 698 Calories; 32g Fat (44.1% calories from 
fat); 30g Protein; 61g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 1066mg 
Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat.


 

                      * Exported from MasterCook *

                         Best Ever Carrot Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-09 Sep 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
[1 cup white, 1 cup brown sugar]
2 cups flour
3 cups carrot -- finely grated
2 teaspoons baking soda
1 1/4 cups vegetable oil
4 eggs
2 teaspoons cinnamon
1 pinch salt
2 teaspoons vanilla
1 1/2 cups raisins
ICING
4 ounces cream cheese
1/4 cup butter
1/2 pound icing sugar
1/2 teaspoon vanilla
1/2 teaspoon orange juice
1 cup pecans -- finely chopped

Mix dry ingredients together. Blend in oil, add eggs and carrots, then
vanilla. Blend well and bake in an 8-inch x 8-inch baking pan at 350F for 1
1/4 hours or until done. (If you want to stick to the original recipe, bake
in 2 8" layer pans for about 35 min. and then make double the amount of
icing.)

For the Icing:

Blend cheese and butter, slowly add sugar, vanilla, orange juice and nuts.
Ice only after cake is completely cold.

Source : "Source: Food that Really Schmecks"

Contributed to the FareShare Gazette by Jennie in response to a request;
2 September 2005.
www.fareshare.net

                       - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 703 Calories; 38g Fat (47.4% calories from 
fat); 7g Protein; 88g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 326mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 7 Fat; 
3 1/2 Other Carbohydrates.


 

                           * Exported from MasterCook *

                                      Bulgogi

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-09 Sep 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef sirloin
or eye of the round -- thinly sliced
4 tablespoons light soy sauce
2 tablespoons water
4 scallions -- 2-inch-long
1 thin strips
4 garlic cloves -- minced
1 tablespoon sesame oil
1 teaspoon black bean paste
2 tablespoons Shao Xing -- (or dry sherry)
1 tablespoon sugar
1/2 teaspoon Korean ground chile -- or cayenne
[1/2 to 1 teaspoon]
1/2 teaspoon ginger -- freshly grated
1 1/2 teaspoons sugar
1 tablespoon sesame seed -- toasted*
1 tablespoon oil
Steamed Rice
Kim Chee
Boston lettuce leaves

Cut beef into very thin slices and pound to flatten. Cut into large bite
size pieces. Combine all the other ingredients. The marinade, as the name
of the dish implies, should be quite fiery.

Mix meat and marinade and set in refrigerator overnight

Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe)
and serve immediately with white rice.

Yields 2-3 Servings
bulgogi sauce 
Servings: 6 servings
Category: Sauce & Marinade
Ethnic Style: Korean


Ingredients:
3 tablespoons dark soy sauce
1 small clove garlic, crushed
1 tablespoon sesame oil
1 teaspoon Chinese bean paste
1 teaspoon toasted sesame seed
2 tablespoons sake or dry sherry
1 teaspoon minced scallion
1 tablespoon sugar
1 tablespoon oil
salt to taste
1/4 teaspoon cayenne pepper


Instructions:
Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.

 
 

NOTE : The marinated beef can also be fried in hot peanut oil for just a
few minutes. Be careful as it splatters badly.

We eat Bulgogi with steamed rice wrapped in Boston lettuce leaves. Also eat
with kim chee.

Contributed to the FareShare Gazette by Mary-Anne; 17 September 2005.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 665 Calories; 46g Fat (63.3% calories from 
fat); 44g Protein; 16g Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 1331mg 
Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 5 1/2 Fat; 1/2 
Other Carbohydrates.

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