Recipes Included On This Page Banana Pudding with Chocolate Sauce Basil Grilled Salmon Blueberry Swirl Cheesecake Braised Lamb Shanks with White Bean Ragout Butternut Squash Soup with Smoked Turkey Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Banana Pudding with Chocolate Sauce Recipe By : Real Simple Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons cold water 1 envelope unflavored gelatin -- (or agar equivalent) 14 ounces silken tofu -- (1 package) 2 large ripe bananas -- cut into 1-inch pieces 1/4 cup honey 1 tablespoon lemon juice 2/3 cup semisweet chocolate chips 1/3 cup soy milk Lightly coat four 6-ounce custard cups with vegetable spray; set aside. Place the water in a small nonmetal bowl and sprinkle in the gelatin; set aside. Place the tofu, banana, honey, and lemon juice in the bowl of a food processor or blender; puree until smooth. Place the bowl containing the gelatin in a microwave and cook for 30 seconds; stir until dissolved. Add to the banana puree and pulse to combine. Pour into the custard cups. Chill until set, about 1 1/2 hours. Place the chocolate chips in the bowl of a food processor or blender and pulse to chop. In a small saucepan, bring the soy milk to a boil. Pour the hot soy milk over the chocolate and pulse until smooth. Using a paring knife, loosen the edge of each pudding from its cup. Unmold into bowls. Drizzle some warm chocolate sauce over each pudding. Yield : Makes 4 servings Source : Real Simple, APRIL 2004. Formatted by Chupa Babi in MC: 04.16.04 ChupaNote : I thought this was a little chalky (tofu and soy milk?). If I made this again, I might try to rinse the tofu or soak it overnight in vanilla soy milk or some kind of juice. Contributed to the FareShare Gazette by Chupa; 22 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 9g Fat (25.2% calories from fat); 3g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Basil Grilled Salmon Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 salmon fillet 1 yellow onion 1 tablespoon dried basil 2 tablespoons olive oil Salmon fillets vary greatly in size and weight. This recipe is for one fillet, each serving should be approximately 1/2 pound. Adjust the number of fillets to meet your dinner requirements. Other types of fish can be substituted with excellent results (tuna steaks, swordfish, marlin, etc). Thaw salmon fillet, then rinse well under cold water. Pat dry. Pour olive oil onto a plate large enough to hold fillet. Place filet on plate and flip to coat entire surface with oil. Finish with fillet skin side down. Sprinkle Basil evenly over salmon fillet. Slice onion paper thin across the rings and arrange on top of filet to cover it with one layer. If fillet is skinless, sprinkle basil on both sides. Preheat gas grill, then reduce flame to low. Place salmon on grill, skin side down. Close grill cover and cook until done (approx 45 minutes depending on your grill), checking frequently. On double burner grills shut off one side of the grill after preheat, and leave the other side on low. Depending on your grill the fish can then be placed on either side of the burner, the intention is to cook it slowly without burning the bottom. Variations : Water or beer soaked wood chips (Hickory, Mesquite, etc.) can be added to the grill coals for a smoked flavor. Other fish can be substituted for the salmon (tuna steaks, marlin, swordfish) with excellent results. Thin lemon slices can be placed between the onions and the fillet. Stovetop Version: Same ingredients as above, with the addition of 2-3 extra tablespoons of olive oil. Add 2-3 tablespoons of olive oil to a covered pan large enough for the salmon to lay flat. Heat pan to medium. Reduce heat to medium low. Salmon can be prepared as above and placed skin side down in bottom of skillet or you can lay the onions slices in the skillet and then place the salmon filet on top, skin side up. Cook covered on low/medium-low until done (approximately 30 minutes). Basil.com Contributed to the FareShare Gazette by Art; 2 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Swirl Cheesecake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons butter or margarine 32 ounces cream cheese -- softened 1 cup sugar 1 teaspoon vanilla 1 cup sour cream 4 eggs 2 cups blueberries -- fresh or frozen thawed Preheat oven to 325F. Mix crumbs, 3 tablespoons of the sugar and the butter. Press firmly onto bottom of foil lined 13x9-inch baking pan. Bake 10 minutes. Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect. Bake 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator. Connie's notes: I made this recipe for the first time last Easter. It was a big hit. The amount of crumbs for the bottom didn't seem to be nearly enough, but I just made it that way and it was all right, although I might want to make half again as much next time. Contributed to the FareShare Gazette by Connie; 8 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Lamb Shanks with White Bean Ragout Recipe By : Chris Veatch, Sarducci's Restaurant Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces olive oil 8 lamb shanks 4 ounces carrots 4 ounces celery 8 ounces red onion 8 ounces plum tomatoes 8 ounces red wine 4 garlic cloves 1/2 lemon 16 ounces tap water or stock 1 tablespoon thyme and rosemary RAGOUT 12 ounces white beans 10 ounces chicken stock 2 strips bacon 4 ounces carrots 4 ounces celery 4 ounces onion 4 ounces Chardonnay 1/2 head garlic 1 shallot 1 ounce tomato paste 1 teaspoon dry mustard 1 teaspoon juniper berries 1 teaspoon rosemary 1 teaspoon sage 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoon pepper Sear lamb shanks in hot olive oil and remove. Deglaze roasting pan with red wine, return lamb shanks and all vegetables. Add liquid and all seasonings, cover tightly and place in oven. Roast at 275F. for 1 1/2 to 2 hours. For Ragout: Precook bacon. Sauté vegetables in oil. Add beans and liquids. Simmer for one hour. Add water as needed. Remove lamb shanks from oven, pour bean ragout in shallow bowl, top with lamb shanks. Top with rosemary and ignite for presentation. NOTES : To ignite rosemary: Sauté rosemary in oil, drain and dry. Ignite. Contributed to the FareShare Gazette by Jennie; 3 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 584 Calories; 17g Fat (28.4% calories from fat); 24g Protein; 74g Carbohydrate; 18g Dietary Fiber; 3mg Cholesterol; 1402mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * Butternut Squash Soup with Smoked Turkey Recipe By : Art Guyer Serving Size : 24 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large smoked turkey legs or thighs -- or more 2 quarts chicken broth 3 medium butternut squash 2 large sweet onions -- peeled and chopped 6 carrots -- peeled and chopped 6 celery ribs -- cleaned and chopped 6 tablespoons olive oil 3 cups milk 1 1/2 sticks salted butter -- (3/4 cup:3/8 pound) 1 red bell pepper -- finely diced 1 pint sour cream Black pepper -- freshly ground Cover smoked turkey legs or thighs with chicken broth in a medium stock pot. Bring to a boil, reduce heat and simmer for about 3 hours, turning turkey occasionally. Turn off heat and remove turkey from broth to a platter. Let cool enough to handle easily. Remove turkey from bones and break or cut into small pieces. Be certain to remove all small bones if using legs. Set aside. While turkey is cooking, place squash in a large microwave dish; punch each squash with a metal skewer to allow steam to escape. Add a cup of water to the bottom of the dish and cover with plastic wrap. Microwave squash for about 30 minutes, turning them half way through the cooking process. The metal skewer should easily puncture the squash when it is done. Remove squash and let cool enough to handle. Split in half and remove the seeds from the center of the squash. Scoop out all of the squash flesh into a large bowl and set aside. While squash is cooking, prepare the onions, carrots and celery ribs and set aside in a large bowl. In a large stock pot, heat the olive oil and add the chopped vegetables. Saute for about 10 minutes, stirring occasionally. Add the broth from cooked smoked turkey and bring to a boil; reduce heat and simmer for about 30 minutes or until the carrots are beginning to soften. Add the cooked squash flesh and thoroughly mix the vegetables. Continue simmering for about an hour. Prepare red pepper and combine with the turkey meat. Set aside. Remove squash mixture from the heat and let cool slightly. Using a blender or food processor, puree the cooked vegetables in batches until smooth. Wipe or rinse out the large stock pot and return the pureed squash mixture to that pot over low heat. Add the butter and stir until it is melted and combined with the squash. Add the milk and fold in the turkey meat and red peppers. Continue to cook over low heat until the soup has reached serving temperature. Stir frequently to keep from burning. Taste for seasoning. It may not need any seasoning depending on the seasoning in the broth. The soup should have a slightly sweet taste from the carrots and butternut squash. Add a tablespoon or two of sour cream to each bowl when serving. Sprinkle with a couple turns from your pepper grinder. S(Formatted in MC By): "Art Guyer" NOTES : I used smoked turkey legs when I made this soup on October 4, 2006. The chicken broth I used was half store bought and half home made from the freezer. I used fat-free milk and light sour cream. I processed the vegetables in my VitaMix Blender which does a magnificent job. When cooking the soup at low temperature, our Thermador gas cooktop has two burners that cycle off and on to permit great temperature control without scorching. This soup was given rave reviews by all six of us in the family. Contributed to the FareShare Gazette by Art; 6 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 9g Fat (36.1% calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 13mg Cholesterol; 303mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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