* Exported from MasterCook * "27" Vegetable Salad With Jean-Georges Recipe By :Chef Jean-Georges Vongerichten Serving Size : 10 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse salt -- as needed 14 cups mixed baby vegetables -- see * Note 1 cup chopped fresh chives 1/4 cup grapeseed oil 1/4 cup water 6 tablespoons unsalted butter 1 pinch cayenne pepper 10 medium shiitake mushroom caps -- chopped freshly-ground black pepper -- to taste 2 cups mixed small tomatoes 1 1/2 cups mixed herbs and edible flowers * Note: Chef Jean-Georges likes to use unusual baby varieties such as French breakfast radishes, pink carrots, and purple kohlrabi, but regular-size vegetables cut into small pieces are equally suitable. Of course, you aren't required to use twenty-seven different vegetables, either -- the idea is to incorporate a variety of flavors and colors. Bring two large pots of salted water to a boil. Prepare an ice-water bath; set aside. If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking. Remove from ice bath, and drain. Set aside. Discard blanching water as it will discolor any additional vegetables. In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, until just tender. Transfer to ice bath. Remove, and drain. Set aside. In a blender, combine chives, grapeseed oil, and salt. Puree until smooth. Let rest until mixture has settled. Strain through a fine sieve, and set chive oil aside. In a small saucepan, bring 1/4 cup water and 4 tablespoons butter to a boil. Season with salt and cayenne. Divide remaining 2 tablespoons butter between two large skillets. Heat over medium heat until melted. Divide mushrooms between skillets, and sauté until tender. Season with salt. Pour half the butter-and-water mixture into each skillet. Divide vegetables between skillets, and cook until just heated through. Season with salt and pepper. Add tomatoes, and toss to combine. Transfer vegetable mixture to a large platter. Top with herbs and flowers. Drizzle with chive oil. Serve immediately. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 12g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 19mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jean-Georges Vongerichten, chef, author and restaurateur Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 1-2-3-4 Lemon Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 3 cups flour -- sifted 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter -- room temperatureerature 2 cups granulated sugar 4 large eggs -- slightly beaten 1 1/4 cups buttermilk 1 1/2 teaspoons vanilla extract Zest of 2 lemons === LEMON CURD === 12 large egg yolks Zest of 2 lemons 1 cup fresh lemon juice 1 1/2 cups sugar 1 cup cold unsalted butter -- cut in pieces === SWEETENED WHIPPED CREAM === 2/3 cup heavy cream 1/2 teaspoon vanilla extract 2 tablespoons confectioners' sugar === GARNISH === 12 ounces assorted fresh berries Confectioners' sugar CAKE: Heat oven to 350 degrees. Arrange two racks in the center of oven. Line the bottoms of two 8- by 2-inch buttered cake pans with parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt; set aside. Cream butter on medium until softened, 1 to 2 minutes. Gradually add sugar, and beat on medium until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, begining and ending with the flour mixture. Beat in the vanilla and the lemon zest. Divide the batter evenly between the prepared pans. Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from pans. Leave the cakes on a wire rack, tops up, to cool completely, about 1 hour. (Makes two 8-inch round layers) To assemble, remove the parchment paper from the bottom of each cake. Slice each layer in half horizontally with a serrated knife. Reserve the prettiest dome top to use for the top of the cake. Place the other top, dome-side down, on the serving platter to make the first layer. Spread with one cup of the lemon curd to within a half inch from the edge. Place the second layer over the first, and spread with curd, covering with third layer, and spreading with another cup of lemon curd. One hour before serving, transfer the platter with cake to refrigerator to firm up lemon curd (if the kitchen is warm and the curd gets runny, refrigerate the layers as they are completed). Just before serving, place the reserved domed layer on top of cake. Spoon on the sweetened whipped cream. Sprinkle with mixed berries and a dusting of confectioners' sugar through a fine sieve. LEMON CURD: Pass the egg yolks through a strainer to remove any traces of white. Combine the yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Whisk the mixture to combine, then switch to a wooden spoon. Stir constantly over medium heat, making sure to stir all the sides and edges of the saucepan for even cooking. Cook until the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes. Remove the saucepan from heat. Add the butter, one piece at a time, stirring with a wooden spoon to incorporate into a smooth mixture. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator until firm and chilled, at least one hour. May be made one day ahead. (Makes 3 1/3 cups) SWEETENED WHIPPED CREAM: Whip the heavy cream in the bowl of an electric mixer on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar, and continue to whip on medium speed until the cream returns to soft peaks, 2 to 3 minutes. (Makes 1 1/3 cups) Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 7440 Calories (kcal); 328g Total Fat; (39% calories from fat); 110g Protein; 1037g Carbohydrate; 4024mg Cholesterol; 4517mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 59 1/2 Fat; 47 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Aioli (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 4 garlic cloves -- peeled, and finely chopped 1 teaspoon freshly-squeezed lemon juice 2 teaspoons white-wine vinegar 1 cup extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste Combine the egg, garlic, lemon juice, and vinegar in the bowl of a food processor. Process for 10 seconds. With machine running, add oil one drop at a time through feed tube until mixture emulsifies. Slowly add remaining oil in a steady stream. Season with salt and pepper. This recipe yields about 2 cups. Comments: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1993 Calories (kcal); 220g Total Fat; (97% calories from fat); 6g Protein; 4g Carbohydrate; 187mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alexis' Brown-Sugar Chocolate Chip Cookies Recipe By :Martha Stewart Serving Size : 50 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter 3 cups brown-sugar 1 cup granulated sugar 4 eggs 2 teaspoons pure vanilla extract 3 1/2 cups all-purpose flour 1 1/2 teaspoons salt 2 teaspoons baking soda 1 1/2 cups best-quality chocolate-chips Heat oven to 375 degrees. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate-chips. Chill dough until firm, at least 15 minutes. Drop 2 to 3 tablespoons chilled batter per cookie onto a well-greased baking sheets lined with baking mats or parchment (Use an ice-cream scoop to make evenly sized cookies); space batter about 2 inches apart for spreading. Bake 8 to 10 minutes, until golden. Remove from baking sheets, and allow to cool on baking racks. Note: If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal. This recipe yields 50 four-inch cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 8g Total Fat; (59% calories from fat); 1g Protein; 11g Carbohydrate; 35mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alexis's Chopped Vegetable Salad Recipe By :Alexis, Martha Stewart's daughter Serving Size : 12 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ears corn 1/2 pound trimmed green beans -- cut 1/4" pieces 1/2 pound trimmed wax beans -- cut 1/4" pieces 4 plum tomatoes -- seeded, and cut 1/4" pieces 1 small red bell pepper -- cut 1/4" pieces 1 small yellow bell pepper -- cut 1/4" pieces 1 small red onion -- cut 1/4" pieces 1 English cucumber -- peeled, seeded, and cut 1/4" pieces 3/4 cup cilantro leaves 1 medium jalapeño pepper -- seeded, deveined, and finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons rice-wine vinegar 2 teaspoons coarse salt 1 teaspoon freshly-ground black pepper Note: Be sure to cut all of the vegetables into similar-size pieces so that each forkful offers the same mix of flavors. Prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn, and blanch until tender, about 6 minutes. Remove from water, and plunge immediately into ice bath. When corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender, about 1 minute. With a slotted spoon, remove from water, and plunge immediately into ice bath. When beans are thoroughly cool, drain in colander. Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeño to corn. Stir to combine. Add olive oil, vinegar, salt, and pepper. Stir to combine. Taste, and adjust for seasoning. Serve immediately. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 3g Total Fat; (44% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 318mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alexis's Curried Egg Salad Sandwich Recipe By :Alexis, Martha Stewart's daughter Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 eggs 1/3 cup homemade or best-quality mayonnaise 3/4 teaspoon dry mustard powder (or 1 tspn Dijon mustard or both) 1/4 cup diced celery 1/4 teaspoon Madras curry powder Coarse salt -- to taste Freshly-ground black pepper -- to taste 8 slices whole-grain bread - (to 12) Arugula Radicchio Hard-boil eggs: Place them in a pot of cold water deep enough to cover eggs by at least 1 inch. Bring water to a boil, turn off heat, and cover. Let stand for 11 minutes. Meanwhile, prepare a cold-water bath. When eggs are done, plunge them into bath to cool. When eggs are cool, dry them off, and peel them. Place eggs in a medium bowl, and chop them roughly. Add mayonnaise, mustard, celery, curry, and salt and pepper to taste. Combine ingredients gently, taking care not to mash the eggs. Spread one side of each bread slice with a thin layer of mayonnaise and, if using, mustard. Line the bottom slice with arugula and/or radicchio, and top with a generous portion of egg salad. Cover salad with top slice of bread, and cut the sandwich into wedges. Repeat with remaining bread slices. Serve immediately. This recipe yields 4 to 6 sandwiches. Comments: To chop the eggs coarsely without mashing them, Martha likes to use an egg slicer or pastry cutter. For a more health-conscious version, she leaves out the yolks, uses low-fat mayonnaise, omits the curry powder, and adds chopped cornichons (French sour pickles). Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 10g Total Fat; (61% calories from fat); 12g Protein; 1g Carbohydrate; 421mg Cholesterol; 131mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond And Strawberry Tart Recipe By :Recipe from Rose Gray and Ruth Rogers Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 pinch salt 1 1/2 cups unsalted butter -- plus 3 tablespoons unsalted butter 1/2 cup confectioners' sugar -- plus more 2 large egg yolks 1 cup superfine sugar -- plus 2 tablespoons superfine sugar 1 1/2 cups whole blanched almonds 3 large eggs 1 pint large strawberries -- hulled, quartered Heat oven to 350 degrees. In the bowl of a food processor, combine flour and salt. Cut 1/2 cup plus 3 tablespoons unsalted butter, chilled, into cubes and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, flatten into a disk. Chill until very firm (about 1 hour). Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans. Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack and let cool. Reduce oven temperature to 300 degrees. Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor and place in a mixing bowl. Let remaining 1 cup of butter come to room temperature. Place the butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time. Spread mixture into the cooled pastry and bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack and let cool. Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar. This recipe yields 10 to 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 28g Total Fat; (79% calories from fat); 4g Protein; 12g Carbohydrate; 152mg Cholesterol; 30mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Rose Gray and Ruth Rogers are co-authors of "The Cafe Cook Book" (Broadway Books, New York, 1998) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Brioche Toast Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tablespoons unsalted butter -- room temperature 2/3 cup granulated sugar 1 1/2 cups finely-ground almonds 1 large egg 1 teaspoon pure almond extract 12 ounces brioche loaf -- sliced 10 pieces 1/3 cup sliced almonds confectioners' sugar -- for dusting Heat oven to 350 degrees. In bowl of electric mixer with paddle attachment, beat butter and granulated sugar until creamy. Scrape down sides of bowl. Add ground nuts, egg, and almond extract; beat until well combined. Generously spread 3 tablespoons of mixture onto each brioche slice. Garnish with almond slices, and place on an ungreased baking pan. Bake until tops are golden brown and brioche is toasted on both sides, about 20 minutes. Remove from oven; place on rack to cool. Dust with confectioners' sugar. Serve warm or at room temperature. Makes 10 slices. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "10 slices" - - - - - - - - - - - - - - - - - - - Per serving: 1881 Calories (kcal); 145g Total Fat; (67% calories from fat); 17g Protein; 143g Carbohydrate; 497mg Cholesterol; 77mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat; 9 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Brittle With Mario Recipe By :Mario Batali Serving Size : 0 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons almond oil 4 cups blanched sliced almonds 3 cups sugar Heat oven to 400 degrees. Brush a baking sheet with almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside. In a medium, heavy-bottomed saucepan, combine sugar and 1/2 cup water and cook over medium-high heat until it registers 338 degrees on a candy thermometer, 15 to 20 minutes. Do not stir, but brush the sugar crystals from the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it reaches the desired color. Once the sugar is removed from the heat, immediately add the almonds and stir quickly to thoroughly combine. Turn out onto the prepared baking sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into pieces. This recipe yields about 1 pound. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 2563 Calories (kcal); 27g Total Fat; (9% calories from fat); 0g Protein; 599g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 40 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Mario Batali Holiday Food" by Mario Batali (Clarkson Potter, 2000; $23) Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Almond Cake Layered With Lemon Curd Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces almond paste -- room temperature 1 cup unsalted butter -- plus more 1 cup sugar 4 large eggs -- lightly beaten 1/4 teaspoon pure vanilla extract 1 cup cake flour 1/2 teaspoon baking powder 1 pinch salt === LEMON CURD === 3/4 cup crème fraîche 6 large eggs 3 large egg yolks 1 tablespoon lemon zest 2 cups freshly-squeezed lemon juice 2 cups sugar 4 sheets gelatin -- softened in water 12 tablespoons cut up unsalted butter -- room temperature === STREUSEL === 1 cup all-purpose flour 2 cups sugar 1 cup unsalted butter Heat oven to 350 degrees. Butter two 8-inch cake pans; line with parchment paper. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed until light and fluffy, about 4 minutes. Add sugar, and beat to combine. Add eggs and vanilla extract, and beat to combine. On low speed, beat in flour, baking powder, and salt until combined. Divide batter between prepared pans. Spread the batter evenly. Bake until golden brown, about 25 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top sides up. Prepare Lemon Curd: Combine crème fraîche, eggs, egg yolks, lemon zest, lemon juice, and sugar in a medium heat-proof bowl. Place over a pot of simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes. Remove from heat, and stir in softened gelatin. Strain mixture through a fine-mesh sieve set over a medium bowl. Cover surface of mixture with plastic wrap to prevent a skin from forming. Set mixture in an ice bath to cool to 100 degrees. Add butter, and using a handheld immersion blender, mix for 5 minutes. (Makes about 4 cups) To assemble the cake, place the first layer in the bottom of an 8-inch springform pan. Spread half the lemon curd on top, and cover with the remaining cake layer. Spread the remaining curd on top. Refrigerate for at least 4 hours to set. Prepare Streusel: Heat oven to 350 degrees. Line baking sheet with a Silpat. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, and butter. Mix on low speed to form a coarse meal, about 3 minutes. Spread out on prepared baking sheet, and bake until golden, about 20 minutes. Let cool on pan. When cool, place in the bowl of food processor fitted with a metal blade. Process until fine, about 2 minutes. (Makes about 1 cup) When cake is set, remove sides from springform pan. Press streusel onto sides of cake. Serve. This recipe yields 1 eight-inch cake. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - Per serving: 10083 Calories (kcal); 528g Total Fat; (46% calories from fat); 109g Protein; 1275g Carbohydrate; 3661mg Cholesterol; 1113mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 100 Fat; 67 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Cakes With Fresh Fruit Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 tablespoons unsalted butter -- room temperature 3/4 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 large egg 2 large egg yolks 1 tablespoon fresh lemon juice Zest of 1 lemon 1 1/2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1/3 cup blanched almonds -- ground 2 cups assorted summer fruits -- see * Note Confectioner's sugar 4 sprigs mint, for garnish -- (optional) * Note: Use summer fruits such as strawberries, raspberries, blueberries, peaches and figs. Heat oven to 325 degrees. Butter eight 3 1/2- by 1 1/2-inch brioche molds; set aside. In electric mixer, combine butter and 3/4 cup granulated sugar; beat on medium until fluffy, about 5 minutes. Beat in whole egg and yolks until combined. Beat in lemon zest and vanilla until combined. Add flour and almonds; combine. Spoon batter into prepared molds, banging botoms to compact batter. Bake 20 to 25 minutes. Reduce heat to 300 degrees; bake until golden, 5 to 10 minutes. Let cool on a wire rack. Slice fruit into bite-sized pieces, and toss with remaining 2 tablespoons granulated sugar and lemon juice. Let fruit stand 5 to 10 minutes. Dust cakes with confectioner's sugar. Serve with fruit, and garnish with mint. This recipe yields 4 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 948 Calories (kcal); 62g Total Fat; (58% calories from fat); 11g Protein; 89g Carbohydrate; 293mg Cholesterol; 27mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Crisps Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 1 3/4 cups unblanched almonds -- finely ground 1 1/2 cups sugar 3 large egg whites 1 teaspoon almond extract 1 teaspoon vanilla extract 1/2 cup unblanched almond slices Heat oven to 375 degrees. Line a baking sheet with parchment and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top. Bake until just brown on top, about 10 minutes. Remove from oven and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm and place on a wire rack to cool. This recipe yields 4 to 5 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1994/Jan 1995 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Skordalia With Gigande Beans Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SKORDALIA === 11 slices white bread -- crusts removed 1 cup whole almonds -- blanched, chopped 2 garlic cloves -- minced 5 tablespoons fresh lemon juice 4 tablespoons extra-virgin olive oil 2 teaspoons salt === GIGANDE BEANS === 2 cups dried gigande beans or other large white beans 1 celery stalk -- cut in 1" pieces 1 carrot -- peeled, and cut in 1" pieces 1 medium onion -- quartered 2 bay leaves 1/2 teaspoon peppercorns 2 garlic cloves -- halved 2 1/2 teaspoons salt 2 tablespoons olive oil 1/4 teaspoon fresh ground pepper 1 tablespoon flat-leaf parsley -- chopped Place bread on a try to dry for 24 hours. Place almonds and garlic in a food processor; process until smooth, 30 seconds. Combine lemon juice, oil, and salt. Drop bread into a bowl of cool water 1 slice at a time. When soaked, squeeze each slice between your palms, extracting half the water. Add bread and oil mixture to almonds in processor; process until smooth, 20 seconds. Transfer skordalia to a bowl; refrigerate 2 hours. To serve, bring to room temperature and mix in 1/2 cup cooking liquid from Gigande Beans or chicken stock; serve the beans over skordalia. (Makes 2 1/2 cups) Pick over and rinse beans. Place in a bowl, cover with water, and refrigerate overnight. Drain and rinse beans; place in a saucepan with 4 1/2 cups water; bring to a boil. Reduce heat to medium-low; add celery, carrot, onion, bay leaves, peppercorns, and garlic. Cook, partially covered, for 45 minutes; add 1 teaspoon salt after 35 minutes. Let beans cool in cooking liquid, about 1 hour. Drain beans; reserve cooking liquid but discard solids. Toss beans with oil, remaining 1 1/2 teaspoons salt, pepper, parsley, and 1/4 cup cooking liquid. Serve over Skordalia. This recipe yields 10 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 22g Total Fat; (63% calories from fat); 7g Protein; 21g Carbohydrate; trace Cholesterol; 1116mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Alsatian Meat Stew With Andre Recipe By :André Soltner Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pigs feet -- halved lengthwise 2 pig tails 1/2 pound boneless lamb shoulder -- cut 1" pieces 1/2 pound boneless pork shoulder -- cut 1" pieces 1/2 pound boneless breast of beef -- cut 1" pieces 6 1/2 cups dry white wine, preferably Alsatian 1 small roughly-chopped onion 2 small thinly-sliced onions 1 garlic clove -- halved 2 garlic cloves -- minced 1/2 teaspoon freshly-ground black pepper 3 fresh flat-leaf parsley stems 1 bay leaf 3 fresh thyme sprigs 1 tablespoon lard 2 pounds peeled russet potatoes -- thinly sliced Salt -- to taste 2 medium leeks, white and light green parts -- well washed, and thinly sliced crosswise 2 cups all-purpose flour 1 large egg -- lightly beaten In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 cups wine, chopped onion, halved garlic, and ground pepper. Cover with plastic wrap, and chill overnight. Heat oven to 300 degrees. Place marinated meat mixture in a large saucepan. Bring to a boil; skim surface, and discard foam that rises to the top. Prepare a bouquet garni: Tie the parsley stems, bay leaf, and thyme together with kitchen twine; set aside. Coat a 5-quart covered casserole or Dutch oven with lard. Season potatoes with salt and pepper. Line the bottom of the casserole with half of the potatoes. Top with half of the sliced onions and half of the leeks. Remove meat from marinade, and transfer to casserole. Strain marinade over meat, discarding solids. Top with remaining onion and leek, minced garlic, and bouquet garni. Distribute remaining 1 pound potatoes evenly in casserole. Pour remaining 3 cups wine over potatoes. Cover casserole. Make the seal: In a medium bowl, combine flour and 1/2 cup warm water. Stir until mixture comes together and forms a dough. Roll dough into a log long enough to go around the casserole. Place dough over the seam between the casserole, and the cover to seal. Brush dough with egg. Bake for 3 hours. (The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.) Remove dough seal, and serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 32g Carbohydrate; 33mg Cholesterol; 10mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "The Lutèce Cookbook," by André Soltner, former owner and chef of the four-star restaurant Lutèce in New York City, with Seymour Britchky (Knopf) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * American Haroset With Joan Recipe By :Joan Nathan Serving Size : 0 Preparation Time :0:00 Categories : Fruit Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large apples -- cored, quartered (Granny Smith, Fuji, or Jonathan) 1/2 cup coarsely-chopped pecans 1/4 cup sweet red Kosher wine, such as Manischewitz 2 tablespoons sugar -- or to taste 1 teaspoon ground cinnamon -- or to taste Combine apples, pecans, wine, sugar, and cinnamon in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped. Taste and adjust for seasoning. This recipe yields 5 cups. Comments: At the Passover seder, the springtime feast that ritualistically reenacts the Jewish exodus from Egyptian slavery, food takes a paramount role in telling an age-old story: Bitter herbs represent the harshness of slavery. Salt water indicates tears, eggs stand for fertility, and shank bones for the miracle of deliverance. There is even a sticky fruit-and-nut mixture called haroset to symbolize the bricks and mortar with which the slaves worked. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 591 Calories (kcal); 3g Total Fat; (4% calories from fat); 2g Protein; 153g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "The Jewish Holiday Kitchen" by Joan Nathan (Schocken Books, 1998; $19.95). Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Andouille And Chicken Gumbo With Billy Recipe By :Billy Tauzin, Jimmy and Deany Gravois Serving Size : 10 Preparation Time :0:00 Categories : Chicken Rice/Grains Sausage Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds andouille or smoked sausage -- sliced 1/4" thick 4 pounds skinned chicken - (to 6 lbs) -- cut into 14 pieces Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup vegetable oil 1 cup all-purpose flour 1/2 cup unsalted butter - (1 stick) 1 large onion -- diced, abt 3 cups 2 medium green bell peppers -- diced, abt 2 cups 3 medium celery ribs -- diced, abt 1 cup 12 medium garlic cloves -- puréed, abt 1/4 cup 1 small bunch flat-leaf parsley 1/4 cup Worcestershire sauce (Lea & Perrins) 2 medium scallions, white and most of green -- thinly sliced, abt 1/2 cup Cooked white rice -- for serving Filé powder -- (optional) Bring a large pot of water to a boil. Add sausage, and return to a boil. Remove sausage, and drain, reserving water. Mince leaves and stems of the parsley, reserving each separately. Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed stockpot over medium-high heat. Add chicken in batches, and cook until browned; set aside. Sprinkle flour over oil, add 2 tablespoons butter, and cook over medium-high heat, stirring constantly, until dark brown, about 10 minutes. Do not let the roux burn; if it does overcook, discard it and start over with fresh oil, butter, and flour. Remove from heat. Cool roux slightly. Using a paper towel, remove excess oil from top of roux by laying it flat across the top. Return pot to heat. Add 6 tablespoons butter, stirring until melted. Add onions, and cook until translucent and very tender, about 10 minutes. Add peppers, celery, garlic, and parsley stems. Cook, stirring frequently until vegetables are tender, about 10 minutes more. While whisking, slowly add 8 cups hot water. Add chicken and sausage, and bring to a boil. Reduce heat, and simmer for 30 minutes. Skim fat from the top of the reserved pot of sausage boiling water. Add 4 cups skimmed water, Worcestershire sauce, salt, and pepper to chicken mixture. Cover, and cook over low heat until chicken is tender, about 1 hour. Just before serving, add the scallions and parsley leaves. Taste and adjust for seasoning. Serve over white rice. Sprinkle gumbo with filé, if desired. This recipe yields 10 to 12 servings. Comments: Andouille sausage is a spicy, smoky pork sausage that is often used in gumbo recipes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 11g Total Fat; (61% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Cook and Tell" by Billy Tauzin, Jimmy and Deany Gravois. (Copyright 1999 by Cajun Treats LLC). Billy Tauzin is a Louisiana congressman. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Angel Food Cake With Mrs. Kostyra Recipe By :Mrs. Martha Kostyra, Martha Stewart's mother Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted cake flour (not self-rising) 12 large egg whites 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 1 3/4 cups sifted granulated sugar 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon pure almond extract Macerated strawberries -- for serving Heat oven to 275 degrees with rack in center. Sift flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or with a flat wire whisk, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until soft peaks form. With machine running, add sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts, and beat to combine. Remove from mixer. Gradually add flour, gently but thoroughly folding it into egg-white mixture until fully combined. Pour into an ungreased angel-food-cake pan. Cut through batter with a knife to remove air bubbles. Bake 30 minutes. Increase temperature to 325 degrees. Bake 30 minutes more. Cool, inverted, 1 hour before removing pan. Serve with macerated berries. This recipe yields 1 ten-inch cake. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 ten-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 0g Total Fat; (0% calories from fat); 42g Protein; 7g Carbohydrate; 0mg Cholesterol; 1725mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Angel Food Cake with Seven Minute Frosting Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sifted cake flour 2/3 cup sugar 6 egg whites -- room temperatureerature 1/2 teaspoon cream of tartar === SEVEN-MINUTE FROSTING === 2 egg large whites 1 1/2 cups sugar 2 teaspoons light corn syrup 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract === TOASTED COCONUT === 1 small coconut Heat oven to 350 degrees. Combine cake flour with 1/3 cup sugar. Sift twice and reserve. Beat egg whites in the bowl of an electric mixer on medium speed until foamy. Add cream of tartar. Increase speed to high and beat until thick and tripled in volume. Sprinkle half the remaining sugar over the egg whites and continue beating until sugar is incorporated. Add, remaining sugar and continue beating until the egg whites are stiff and glossy. Fold in cake flour mixture in three additions. Spoon batter into an ungreased 6- by 3-inch cake pan. Run a knife through the batter to release any trapped air bubbles. Bake until cake is golden and springs back when gently touched with your fingertips, about 30 to 35 minutes. Invert cake (still in the pan) on a baking rack and allow to cool completely. Remove cake from pan by running a knife around the sides. Meanwhile, prepare the Seven-Minute Frosting and Toasted Coconut. To make the Seven Minute Frosting: Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler over 2 to 3 inches of water; the top pan should not touch the water. With water boiling vigorously, beat egg mixture using a hand mixer on medium-low for 4 minutes, then high for 3 to 4 minutes. Remove from heat. add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix, or icing may get grainy. (Makes 3 cups) To prepare the Toasted Coconut: Heat oven to 350 degrees. Swaddle the coconut in a dish towel to make it easier to grip. Test each of the 3 "eyes" at the stem end to find the softest one. Use a small screwdriver to pierce it, then drain the liquid into a cup through a fine strainer. Turn the opposite end up and rewrap cloth around the coconut; tap the end with a hammer until a palm-sized piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart (it should spiral off following a natural fault line). Pry the white meat from shell; peel off the brown skin. Using a Japanese mandolin, thinly slice the coconut into long strips. Transfer to a parchment-lined baking sheet and toast until just golden, about 10 minutes. (Makes about 2 cups shaved coconut) Frost cake generously with Seven-Minute Frosting, using an offset spatula. Press the Toasted Coconut gently into the frosting to cover the top and sides. Makes one 6-inch cake. Cuisine: "Mexican" Source: "Winter/Spring 1998 special issue of Martha Stewart Living Weddings" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 six-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 3430 Calories (kcal); 133g Total Fat; (33% calories from fat); 39g Protein; 550g Carbohydrate; 0mg Cholesterol; 431mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fruit; 26 Fat; 32 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anise-Cumin-Fennel Aquavit Recipe By :Recipe from Marcus Samuelsson Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons anise 1 teaspoon cumin 1 teaspoon fennel 1 3/4 liters potato vodka 1 teaspoon granulated sugar Crush the anise, cumin, and fennel with bottom of heavy skillet. Place in glass jar. Pour vodka into jar. Cover, and let stand at room temperature for 3 weeks. Strain vodka through cheesecloth. Discard solids, and carefully pour infused vodka back into original bottle. Keep infused aquavit in freezer until ready to serve. Serve chilled, directly from freezer. This recipe yields 1 3/4 liters flavored aquavit. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Marcus Samuelsson is the Executive chef at Aquavit, 13 West 54th Street, New York, NY 10019, 212-307-7311 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Anne Rosenzweig's Herb Butter Recipe By :Recipe from Anne Rosenzweig Serving Size : 0 Preparation Time :0:00 Categories : Butters Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter -- room temperature 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped chives 1 teaspoon chopped fresh rosemary Using a wooden spoon, mix together butter, thyme, sage, parsley, chives, and rosemary in a medium bowl. Turn out onto parchment or plastic wrap, and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to one month. Makes 1 pound. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 3261 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; 1g Carbohydrate; 994mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates NOTES : Anne Rosenzweig is the executive chef and owner of The Lobster Club, 24 East 80th Street, NY, NY 10021; 212-249-6500, for reservations Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Anthony's Fried Catfish Recipe By :Anthony and Gail Uglesich Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Fish (Fresh Water) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small catfish fillets 2 cups Fleishmann's Egg Beaters 3 cups cream meal -- see * Note Corn-canola-oil blend -- for deep-frying Lemon wedges -- for serving Tabasco sauce -- for serving * Note: Cream meal is a finely ground cornmeal with a consistency just a bit more coarse than flour. Dredge each catfish fillet in Fleishmann's Egg Beaters then immediately in cream meal, turning to coat evenly. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375 degrees. Place 3 to 4 fish fillets in oil, and fry for 2 minutes, until crust is golden and fish is opaque when checked with a knife. Repeat with remaining fillets. Using a slotted spoon, remove the fillets to a plate lined with paper towels to drain. Season with salt and pepper. Serve immediately with lemon and Tabasco. This recipe yields 2 servings as an appetizer. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 604 Calories (kcal); 18g Total Fat; (27% calories from fat); 104g Protein; 0g Carbohydrate; 369mg Cholesterol; 273mg Sodium Food Exchanges: 0 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Anthony and Gail Uglesich, owners, Uglesich's, 1238 Baronne Street, New Orleans, LA 70113. 504-523-8571 or 504-525-4925 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Anton Edelmann's Puff Pastry Recipe By :Anton Edelmann Serving Size : 0 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds unsalted butter -- room temperature 4 3/4 cups all-purpose flour 1 1/2 teaspoons salt Juice of 1/2 lemon By hand, work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface. When well mixed, form this butter paste into a block, wrap in plastic wrap, and refrigerate. Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine breadcrumbs. Add 1 cup plus 3 tablespoons water and lemon juice to form a dough, and mix until smooth and elastic. Shape the dough into a ball, then cut a cross in the top to one-third of the depth. Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick. Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counterclockwise and ensuring that the edges are well sealed. Roll out the dough into a 12- by 24-inch rectangle. Fold the short sides to meet in the middle, then fold in half like a book to form four equal layers; this is called a double turn. Cover with a damp cloth, and chill in the refrigerator for at least 30 minutes. Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use. This recipe yields about 3 1/2 pounds. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 7044 Calories (kcal); 558g Total Fat; (70% calories from fat); 67g Protein; 453g Carbohydrate; 1491mg Cholesterol; 3284mg Sodium Food Exchanges: 29 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 110 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Anton Edelmann's Scones Recipe By :Anton Edelmann Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- plus more 4 teaspoons baking powder 5 tablespoons unsalted butter 5 tablespoons sugar 1/2 cup currants -- (optional) 2/3 cup milk 1 large Lightly-beaten egg yolk -- for glaze Clotted cream -- for serving Strawberry jam -- for serving Heat oven to 400 degrees. Line baking pan with a Silpat (French nonstick baking mat). Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to overmix. (Dough will be sticky.) On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes. Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 8g Total Fat; (31% calories from fat); 4g Protein; 37g Carbohydrate; 22mg Cholesterol; 256mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anzac Biscuits Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 cups rolled oats 2 cups sugar 1 cup desiccated coconut 1/2 pound unsalted butter - (2 sticks) 2 tablespoons Lyles Golden Syrup 3/4 teaspoon baking soda 1/4 cup boiling water Heat oven to 350 degrees. Line baking sheets with Silpats. In a large bowl, combine flour, oats, sugar, and coconut. Set aside. In a small saucepan over medium heat, melt the butter with the syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.) Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand. (Although this dough is very crumbly-almost like an apple crisp's topping -- it bakes up nicely, resulting in cookies that are chewy yet crisp.) Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool. This recipe yields about 3 dozen. Comments: The Anzac cookie was popularized by World War I care packages to overseas soldiers, particularly those to the Australian and New Zealand Army Corps (ANZAC), for whom this biscuit is named. This nutritious cookie could be baked without hard-to-come-by eggs (relying instead on a sweet golden syrup to bind the ingredients), and, when packed in airtight tins, was as good at the end of a two-month sea voyage to Europe as it was when the ship departed. The cookie is still a favorite among Australians and New Zealanders today -- especially on April 25, when ANZAC day is celebrated. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Charlotte With Andre Recipe By :André Soltner Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter -- plus more if needed 1/4 cup golden raisins 1 tablespoon rum 2 pounds Golden Delicious apples -- peeled, cored, and cut in eighths Juice of 1/2 lemon 1/4 cup sugar Zest of 1 orange 1/4 cup apricot jam -- strained 2 tablespoons honey 7 slices brioche - (to 8) === SABAYON === 1/2 cup sugar 2 large eggs 1 large egg yolk 1 cup heavy cream -- whipped 1 tablespoon Calvados Heat oven to 375 degrees. Butter a 1 1/2 quart charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside. Drizzle apples with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 tablespoon butter. Add apples, and cook, stirring, until soft and golden brown, about 10 minutes. Stir in orange zest, apricot jam, honey, and rum-raisins mixture. Set aside. Remove crusts from briochie and cut into 1/4-inch thick slices. In a large skillet, heat 2 1/2 tablespoons butter. Add half of the brioche. Cook until golden brown, about 1 minute per side. Repeat with remaining butter and brioche. Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered. Fill mold with apple mixture. Top with remaining brioche, and cover with parchment paper and aluminum foil. Transfer to a roasting pan. Add enough hot water to come halfway up the sides of the charlotte mold. Bake for 40 minutes. Remove from oven, and let stand for 15 minutes before inverting onto a serving plate. For the Sabayon: In a small saucepan over medium heat, combine sugar and 1/4 cup water. Cook, brushing down the sides of the saucepan with a pastry brush dipped in water, until it reaches 290 degrees on a candy thermometer, about 5 minutes. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg yolk. Beat until fluffy. Slowly pour the hot sugar mixture into the beaten eggs, and continue mixing until the mixture is cool to the touch. Fold whipped heavy cream into egg mixture, and stir in Calvados. Serve immediately. (Makes about 2 cups) Serve the Apple Charlotte with the Sabayon. This recipe yields 6 servings. Comments: Culinary folklore says that the apple charlotte -- a baked buttered-bread shell filled with sautéed apples -- was created for British royalty; and although it's a simple dish to make, its taste is equal to its regal origins. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 512 Calories (kcal); 29g Total Fat; (49% calories from fat); 4g Protein; 61g Carbohydrate; 183mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - dapted from "The Lutèce Cookbook," by André Soltner, former owner and chef of the four-star restaurant Lutèce in New York City, with Seymour Britchky (Knopf) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Cider Sabayon Recipe By :Martha Stewart Serving Size : 5 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Sugar 4 large Egg yolks 1/2 cup Sparkling apple cider 2 tablespoons Calvados or regular brandy 1/4 cup Heavy cream -- (1/2 cup whipped) Fill a medium stockpot a quarter of the way full with water. Bring to a boil, then reduce heat and let simmer. Fill a large bowl with ice water; set aside. Combine sugar and egg yolks in a large metal bowl and whisk until mixture is pale and has a thick consistency, about 3 to 4 minutes. Add cider and Calvados, and beat for 2 more minutes. (For best results, choose a bowl that just fits inside the pot.) Set the bowl over the simmering water. Whisk together for 6 to 8 minutes, until the sabayon thickens and is fluffy and slightly stiff. The sabayon should begin to look satiny and start sticking to the bowl slightly; air bubbles will become very fine, instead of large and loose. Set bowl in ice-water bath. Continue whisking sabayon until chilled, about 3 minutes. Whip the cream to medium-stiff peaks, and fold into chilled sabayon. The sabayon can be stored in refrigerator for up to 24 hours. Makes about 3 cups or 5 servings. Comments: This recipe also stands alone as a dessert, served barely warm in cups or glasses, or can be poured over poached fruit, cake, or ice cream. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 8g Total Fat; (59% calories from fat); 2g Protein; 11g Carbohydrate; 186mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Apple Fritters Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg yolks 1/2 cup milk 2 tablespoons brandy 1 tablespoon unsalted butter -- melted 1 cup all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 1 cup vegetable oil 2 egg whites 4 Macintosh apples -- cored 3 tablespoons sugar -- (optional) 1/4 cup maple syrup -- (optional) In a medium mixing bowl, whisk to combine the egg yolks, milk, brandy and melted butter. Sift in the flour, sugar, and salt. Combine well with a whisk, and chill for at least one hour. Heat oil in a large nonstick or cast-iron skillet over medium heat. Beat the egg whites until stiff, but not dry, with a whisk. Fold egg whites into the batter using a rubber spatula. Slice apples into 1/4-inch slices; discard the first and last slice of each apple. Dip the apple slices into the batter to coat. Remove with a fork and gently place in the heated oil. Cook in small batches until deep golden in color, about 1 1/2 minutes per side. Transfer to paper towel-lined plate. Serve immediately with a sprinkling of sugar or a drizzle of maple syrup. Makes 8 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 31g Total Fat; (70% calories from fat); 4g Protein; 26g Carbohydrate; 59mg Cholesterol; 91mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Gateau With Anne Recipe By :Anne Willan Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter - (to 2 tbspns) -- melted 2 oranges 6 large sugar cubes 6 1/2 pounds tart apples, such as Granny Smith -- peeled, cored, and halved 3/4 cup mascarpone cheese 3/4 cup plain yogurt === CARAMEL SALT BUTTER SAUCE === 1 cup sugar 2 teaspoons freshly-squeezed lemon juice 1/2 cup salted butter - (1 stick) 3/4 cup heavy cream 1 pinch salt Heat oven to 175 degrees. Generously butter a 1 1/2- quart tall soufflé dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the collar, buttered-side inward, against the inside of the dish. Chill until butter is set and the paper sticks to the dish. To extract the zest from the skins of the oranges, rub them with the sugar cubes so that the cubes soften and turn bright orange. Wrap the sugar cubes in plastic wrap, and crush them with a rolling pin. Set an apple half, cut-side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8-inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of soufflé dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the soufflé dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with the crushed orange sugar. Continue filling the soufflé dish until the apples, held in place by the paper collar, extended at least 3 inches above the rim. (They will shrink down into the soufflé dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the soufflé dish to seal and weigh down apples. Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let the cake cool to room temperature. For the Caramel Salt Butter Sauce: In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 cup water over low heat until the sugar dissolves. Bring the syrup to a boil, and continue to boil without stirring until it begins to turn golden around the edges. It is important not to stir, as the syrup may crystallize. Meanwhile, combine butter and heavy cream in a small saucepan. Heat until the butter melts. When the syrup begins to color, lower the heat a bit, and continue boiling to a deep-golden color. It will darken rapidly. Remove the pan from the heat, and let it cool for 30 seconds. Add the butter and cream, being careful as the syrup will bubble up in the pan. Place pan back over heat, stirring until the caramel is completely dissolved. Let the sauce cool, taste, and add a pinch of salt, if necessary. Serve hot or chilled. Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 19g Total Fat; (47% calories from fat); 3g Protein; 44g Carbohydrate; 64mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of renowned chef and author, Anne Willan Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Pandowdy Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cake flour (not self-rising) 1 cup all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 1 1/4 cups unsalted butter -- room temperature 2 tablespoons unsalted butter -- room temperature 1/4 cup granulated sugar 2 teaspoons lemon zest 4 teaspoons pure vanilla extract 3 large eggs -- room temperature 1 large egg yolk 1/4 cup maple syrup 1/4 cup white wine 1/4 cup light-brown sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg 10 Granny Smith apples 1/2 cup golden raisins 1/4 cup toasted pecans -- chopped In medium bowl, sift together the flours, salt, and baking powder; set aside. In bowl of electric mixer fitted with paddle attachment, combine 1 1/4 cups butter, 1/2 cup granulated sugar, lemon zest, and 2 teaspoons vanilla on medium speed until fluffy, about 3 minutes, scraping down sides of bowl. Add 2 eggs and egg yolk, one at a time; beat well after each addition. On low speed, gradually add the flour mixture. Turn the dough out onto a piece of plastic wrap. Using a spatula, flatten and shape dough into a 1 1/2-inch-thick circle. Cover with plastic wrap, and chill in the refrigerator for at least 3 hours; chilling overnight works best. Heat oven to 375 degrees. Peel and core apples; slice into 1/4-inch thick slices. In a large saucepan over medium heat, combine the maple syrup, white wine, light-brown sugar, remaining 1/4 cup granulated sugar, remaining 2 teaspoons vanilla, remaining 2 tablespoons butter, cinnamon, nutmeg, and apples. Cook over medium-high heat, uncovered, until the apples soften, 20 to 30 minutes. Remove from heat; stir in the raisins and pecans. Pour into a 10-inch pie pan. Set aside. In a small bowl, whisk together the remaining egg with 1 tablespoon water. Lightly flour two sheets of plastic wrap. Place dough on top of one sheet; cover the dough with the second. Roll out dough between two sheets into a 14-inch circle, slightly less than 1/4-inch thick. Brush edges of pie pan with egg mixture, and lay dough over filling. Using a sharp knife, trim any excess dough from rim of the pan. With your fingers, press dough around rim, sealing the edges. Cut several small slits in the top of the dough, and brush with the remaining egg wash. Bake until golden, 20 to 25 minutes. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 534 Calories (kcal); 34g Total Fat; (56% calories from fat); 5g Protein; 54g Carbohydrate; 182mg Cholesterol; 421mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 6 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Pizza Tart with Mulled Cider Glaze Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound puff pastry, store bought all-purpose flour 3 Granny Smith apples - (to 4) Juice and rinds of 2 lemons 2 tablespoons sugar === GLAZE === 1 cup apple cider 1 cinnamon stick 1/2 cup sugar 1/2 teaspoon vanilla extract ice cream or creme fraiche -- (optional) Thaw pastry in wrapper according to package instructions. Refrigerate until ready to use. Heat oven to 450 degrees. On a floured surface, roll out pastry in one direction to a 14-inch square. Prevent rolling pin from sticking by lightly sprinkling pastry with flour, brush away excess; rotate dough a quarter turn after each pass. Using a 12-inch tart pan as a guide, trim pastry to form a circle. Fold it in half, transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and chill at least 15 minutes. Peel the apples, and place them in a large nonreactive bowl with lemon juice and rinds to prevent discoloration. Add just enough water to cover. Cut each apple into quarters, and remove core; slice thinly (no more than 1/8-inch thick) with a sharp knife. Remove pastry from refrigerator, and, working quickly, arrange apple slices in neat, concentric circles to about 1/2 inch from edge of pastry. Sprinkle with 2 tablespoons sugar, and bake for 15 minutes; rotate baking sheet after 7 minutes for even baking. While tart bakes, prepare mulled cider glaze by combining cider, cinnamon, sugar and vanilla in a saute pan. Cook over medium heat 12 to 15 minutes, stirring frequently, until mixture thickens and reduces to a syrup a quarter to a third of its original volume. Keep warm until brushed onto tart. Reduce heat to 375 degrees. Remove tart; place an inverted 12 inch tart ring around it to keep edges from burning. Brush lightly with glaze (reserve a quarter of still-warm glaze for serving); return tart to oven 10 to 15 minutes, or until apples begin to caramelize. Remove tart from oven; carefully brush with remaining glaze. Cool 15 minutes; slice into wedges with a pizza wheel. Serve with ice cream or a dollop of creme fraiche. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple, Rosemary, And Caramel Shortcakes With Jerry Recipe By :Jerry Traunfeld Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large cooking apples - (1 1/4 lbs) -- peeled, halved (such as Jonagold or Granny Smith) 3/4 cup sugar 2 tablespoons unsalted butter 4 fresh rosemary sprigs - (3" ea) 6 tablespoons heavy cream === HOMEMADE VANILLA ICE CREAM === 2 vanilla beans 2 cups milk 6 large egg yolks 3/4 cup sugar -- plus 2 tablespoons sugar 2 cups heavy cream -- very cold 1 teaspoon pure vanilla extract === SOUR CREAM SHORTCAKE BISCUITS === 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar -- plus 2 tablespoons sugar 4 tablespoons unsalted butter -- chilled 1 cup sour cream (not low-fat) 1/4 cup whole milk For the Homemade Vanilla Ice Cream: Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl. Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight. Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard. Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week. Heat oven to 375 degrees. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends. Place sugar in a 10-inch ovenproof skillet over medium heat. When sugar begins to melt, stir with a wooden spoon. It will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and forms a light-amber syrup. As soon as it reaches this stage, remove from heat, and add butter to prevent caramel from overcooking. Stir until butter is melted and incorporated. Arrange apples cut-side up on top of caramel, and tuck rosemary sprigs between them. Place skillet in oven, and bake for 15 minutes. Using tongs, turn apples over; bake until apples are softened, about 15 minutes more. For the Sour Cream Shortcake Biscuits: Heat oven to 425 degrees. Line a baking sheet with a Silpat or piece of parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 cup sugar. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse meal. Stir in sour cream and milk. Scoop the dough into six high mounds evenly spaced on the prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar. Bake until lightly browned, about 15 minutes. Transfer the biscuits to a rack to cool slightly before splitting. (Makes 6 large biscuits) Using a serrated knife, cut shortcakes in half horizontally. Place the bottom half of each shortcake cut-side up on a large dessert plate. With a small spatula, lift the hot caramelized apple halves from syrup, and place each one cut-side down on a shortcake bottom. Remove and discard rosemary. Return skillet with caramel to stovetop, and bring it to a simmer over medium heat. Gradually whisk in cream. When sauce is smooth, remove from heat. Top each apple half with a scoop of ice cream. Drizzle the caramel sauce over the top of each dessert, letting it drip onto the plate. Place the shortcake tops over each. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 952 Calories (kcal); 55g Total Fat; (51% calories from fat); 12g Protein; 106g Carbohydrate; 385mg Cholesterol; 365mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 4 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "The Herbfarm Cookbook" by Jerry Traunfeld, (Scribner, 2000; $40). Recipe from Jerry Traunfeld, Executive chef, The Herbfarm Restaurant, 32804 Issaquah-Fall City Road, Issaquah, WA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Currant Cookies Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cider 1 cup Currants 2 cups All-purpose flour 1 teaspoon Baking soda 1 teaspoon Ground cinnamon 1 teaspoon Ground cloves 1/2 teaspoon Freshly grated nutmeg 1/2 teaspoon Salt 1 cup Unsalted butter -- room temperature 2 cups Packed dark-brown sugar 1 cup Apple Butter -- see recipe 1 large Egg -- room temp 2 1/2 cups Old-fashioned oats 3 Apples - (to 4) -- such as Idared or Empire Sugar -- for sprinkling Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat the cider in a small saucepan to a simmer. Place the currants in a bowl; pour the warm cider over them. Let plump at least 10 minutes. Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy, using the paddle attachment. On low speed, add the apple butter and beat until well blended. Add the egg and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients. Add the dry ingredients, beating until just combined. Drain the currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on box grater, shred one of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine. Using a one-ounce scoop, scoop out 6 cookies about 2 inches apart onto the prepared baking sheet. Core two to three apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake until dark brown, 18 to 20 minutes. Repeat with the remaining batter. Makes about 3 dozen cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 5g Total Fat; (46% calories from fat); 1g Protein; 13g Carbohydrate; 19mg Cholesterol; 67mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Prune Chutney Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Canning Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Spanish onion (or 2 small Spanish onions) 1/2 cup Raisins 12 Pitted prunes 1 1/2 tablespoons Finely chopped ginger 1 cup White vinegar 1/3 cup Sugar 3/4 teaspoon Ground cumin 3/4 teaspoon Coarse salt 6 Tart apples -- peeled, cored, and cubed Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into strips. Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes. Add the apples and 1 cup water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 20 to 25 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks. Makes 6 half-pint jars. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 948 Calories (kcal); 2g Total Fat; (1% calories from fat); 7g Protein; 248g Carbohydrate; 0mg Cholesterol; 1446mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 9 1/2 Fruit; 0 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Applesauce (Martha Stewart) Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Fruit Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds apples -- peeled, cored, and quartered Juice of 1 lemon - (2 tbspns) Place apples in a medium saucepan over medium heat. Add lemon juice and enough water to cover bottom of pan by 1/2 inch. Cook, covered, until apples are soft and begin to burst, about 15 to 30 minutes, depending on the type of apples. Do not stir. Use immediately, or cool before serving. This recipe yields 4 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 1g Total Fat; (4% calories from fat); trace Protein; 24g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Applesauce For Babies Recipe By :Stephana Bottom Serving Size : 0 Preparation Time :0:00 Categories : Baby Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds washed cored apples -- washed, cored, skins on, cut into 1" pieces Simmer apples, covered, in a large saucepan with 1/3 cup water until tender, about 10 minutes. Transfer mixture to a blender. Working in small batches, blend until smooth. Pass through a fine sieve. For a coarser texture, pass apples through a food mill, or pulse in a food processor. Fill 1/4-cup plastic containers or ice-cube trays with purée. This recipe yields 4 1/4 cups or about 48 cubes. Comments: Remember to start with silky, smooth purées. You can work up to thicker textures as the baby gets older. If the purée is too thick, you can loosen it with breast milk, formula, or boiled water. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Stephana Bottom, Senior Food Editor, Martha Stewart Living Nutr. Assoc. : 0 0 * Exported from MasterCook * Applesauce Snack Cake Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- plus 3 tablespoons unsalted butter 2 cups superfine sugar -- plus 1/4 cup superfine sugar 2 1/2 cups applesauce, homemade, or store bought 2 3/4 cups all-purpose flour -- plus 3 tablespoons all-purpose flour 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 pinch ground cloves 1 pinch salt 1 3/4 teaspoons baking powder 1 cup chopped pecans -- toasted 1 teaspoon pure vanilla extract 2 tablespoons Calvados -- see * Note 1 large peeled apple -- sliced thin 1/4 cup light-brown sugar 1/4 teaspoon ground ginger * Note: Calvados is a French apple brandy (regular brandy can be substituted). Heat oven to 325 degrees. Brush a 10-inch springform pan with soft butter. Coat the entire pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside. Combine 1 cup butter and remaining 2 cups superfine sugar in bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold in the applesauce. Do not over mix. Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices, and mix until just combined. Transfer the batter to the prepared springform pan. Combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined and crumbly, and sprinkle lightly over the batter. Place cake in oven, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool. Makes 10 to 12 servings. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 422 Calories (kcal); 30g Total Fat; (64% calories from fat); 5g Protein; 33g Carbohydrate; 59mg Cholesterol; 103mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot Tart (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flour -- for rolling dough 1/2 recipe Pate Brisee -- (see below) 8 firm ripe apricots - (abt 1 1/2 lbs) -- pitted, and cut into sixths 1/4 cup sugar -- plus 1 tablespoon sugar -- plus more 1 1/2 tablespoons cornstarch 1 pinch salt 1 teaspoon freshly-squeezed lemon juice Zest of 1/2 lemon 1 tablespoon heavy cream === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar -- (optional) 1 cup cold unsalted butter -- cut up To make the Pate Brisee: In the bowl of a food processor, add flour, salt, and sugar. All ingredients should be cold. Add the pieces of butter and process for approximately 10 seconds or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Divide the dough in half, wrap each piece of dough in plastic wrap, pulling ends of wrap into center with your hands, and press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Chill for 1 hour. Reserve one piece for later use. (Makes 2 eight- to ten-inch tarts or single-crust pies, or 1 eight- to ten-inch double-crusted pie) To make the Apricot Tart: Heat oven to 425 degrees. Line a baking sheet with a Silpat, and set aside. Roll dough out to a 14-inch circle, and place on Silpat. In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture into the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose the fruit and prevent juices from seeping out. Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees; rotating baking sheet 45 degrees. Continue to bake until the tart is evenly browned and the apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature. This recipe yields 1 ten-inch tart. Comments: The proper name for this tart is "galette," a French country dessert tart considered to be the oldest of pastries. They are less formal than a precisely fluted tart and can be shaped any way you prefer. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 ten-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 1493 Calories (kcal); 9g Total Fat; (5% calories from fat); 33g Protein; 316g Carbohydrate; 20mg Cholesterol; 2279mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot Tea Cakes Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- for cake rings All-purpose flour -- for cake rings 1 3/4 cups yellow cornmeal 1 cup milk 1 cup sugar 1/4 teaspoon salt Grated zest of 1 orange Juice of 1 orange 24 apricot halves in syrup - (two 8 1/2 oz cans) 4 large eggs -- separated 3 tablespoons olive oil 12 whole unblanched almonds 1/2 cup honey, lavender honey is preferable Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3- by 1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl, set aside. In a small saucepan, combine milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring constantly. Slowly pour the hot-milk mixture over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a warm place 30 minutes. Add the orange juice. Place the apricot halves on paper towels, and let drain. One at a time, add the egg yolks to the cornmeal mixture, stirring after each addition. Stir in the olive oil. In a medium bowl, beat egg whites until stiff and shiny. Fold into cornmeal mixture. Center one apricot half, cut-side up, in each cake ring. Pour 1/2 cup batter into each ring. Bake 5 minutes, and remove from oven. Reduce heat to 325 degrees. Place another apricot, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake until tops are golden brown, about 25 minutes. Transfer baking sheet to a wire rack; let cool 5 minutes. Remove rings, and cool completely. Drizzle cakes with honey; serve. Makes 12. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 6g Total Fat; (25% calories from fat); 4g Protein; 33g Carbohydrate; 65mg Cholesterol; 74mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Arborio Rice Salad With Carole Recipe By :Carole Peck Serving Size : 8 Preparation Time :0:00 Categories : Rice/Grains Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts water Coarse salt -- as needed 3 cups Arborio rice Grated zest of 3 lemons Juice of 4 lemons 3/4 cup extra-virgin olive oil 1 1/2 pounds rock shrimp 3 garlic cloves -- thinly sliced 2 celery stalks -- halved lengthwise, and cut into 1/4" pieces 1 cup coarsely-chopped fresh flat-leaf parsley 1/2 cup fresh basil leaves -- coarsely chopped 20 kalamata black olives -- pitted, halved Freshly-ground black pepper -- to taste Bring 3 quarts of salted water to a boil in a large pot. Add rice, and cook until al dente, about 16 minutes. Drain rice, and rinse under cold running water. Set aside to drain thoroughly. Transfer rice to a large bowl. Stir in lemon zest and juice. Heat 1 tablespoon olive oil in a large skillet over high heat. Add shrimp and garlic and sauté until shrimp are cooked, 1 to 2 minutes. Remove from heat, and drain. Add shrimp to rice with remaining 1/2 cup plus 3 tablespoons olive oil. Stir in celery, parsley, basil, and olives. Season with salt and pepper. Chill until ready to serve. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 20g Total Fat; (42% calories from fat); 5g Protein; 56g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Carole Peck, executive Chef and owner, Carole Peck's Good News Café, 694 Main Street South, Woodbury, CT Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Arlene Schwartzman's Matzo-Ball Soup Recipe By :Recipe from Arlene Schwartzman Serving Size : 10 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chicken breast halves 4 chicken drumsticks 3 chicken thighs 4 stalks celery -- halved 3 large onions -- peeled, halved 4 carrots -- peeled 1 bunch dill 4 large eggs -- lightly beaten 1/4 cup canola oil 1 cup matzo meal 1 teapoon chopped curly parsley 1 teaspoon coarse salt 1/4 teaspoon freshly-ground black pepper Place chicken in a large stockpot, and cover with 10 cups water. Add celery, onions, and carrots. Bring to a boil; lower heat to a simmer, and cook for 2 hours. When impurities rise to the surface of the broth, skim off with a ladle. In the last 15 minutes, add the dill, tied in string. Remove the chicken, and reserve for another use. Pour the broth through a strainer into a large container, and chill overnight. The next day, scrape the congealed fat off the top of the soup. Return soup to a medium stockpot, and reheat over medium-low heat. Adjust seasoning to taste. In the bowl of an electic mixer with the paddle attachment, beat the eggs on low speed. Turn off the mixer, and beat in canola oil, 1/4 cup water, matzo meal, parsley, and salt and pepper by hand. Cover mixture with plastic wrap, and chill until it sets, about one hour. In a second large stockpot, bring water to a boil, then lower heat to a simmer. Dampen your hands, and shape matzo mixture into balls the size of golf balls. Drop the balls into the water, cover, and cook for 30 minutes, making sure not to peek. The matzo balls will expand during cooking. Using a slotted spoon, transfer matzo balls to a bowl. Ladle hot broth into soup bowls, and place 1 or 2 balls in each bowl. Serves 10 to 12. Cuisine: "Jewish" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 18g Total Fat; (50% calories from fat); 23g Protein; 18g Carbohydrate; 146mg Cholesterol; 306mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Arlene Schwartzman is the mother of investment banker Stephen Schwartzman Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Arrabbiata With Gina Recipe By :Gina Gallo Serving Size : 4 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium red bell peppers 18 plum tomatoes 12 medium garlic clove 4 tablespoons extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat oven to 425 degrees. Place peppers, tomatoes, and garlic on a large baking sheet. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Roast until soft, wilted, and charred, about 30 minutes. Transfer peppers to a shallow bowl. Set aside to cool. Peel, and seed. In the bowl of a food processor fitted with a steel blade, combine roasted peppers, tomatoes, garlic, and remaining 2 tablespoons olive oil. Process until chunky. Season to taste. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 15g Total Fat; (51% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Gina Gallo, granddaughter of Julio Gallo, who recommends a robust, peppery red, like a Zinfandel to compliment this sauce Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Artichoke Pizza Recipe By :Pino Luongo Serving Size : 4 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil -- plus more 10 baby artichokes -- trimmed, quartered 1 small shallot -- finely chopped 1/2 cup dry white wine 2 teaspoons marjoram leaves Coarse salt - to taste Freshly-ground black pepper -- to taste 6 ounces fresh mozzarella -- cut 1/2" dice 1/4 cup freshly-grated Parmesan === PIZZA DOUGH === 4 cups all-purpose flour -- plus more 3/4 ounce fresh yeast 2 teaspoons coarse salt 1/4 cup extra-virgin olive oil Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans. Set aside. In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes, and cook, stirring, for about 1 minute. Add shallot, and cook, stirring, 1 minute more. Add wine and 1/2 cup water. Bring to a boil. Cover, and lower heat to simmer. Cook until tender when pierced with the tip of a knife, 8 to 9 minutes. Add marjoram, and stir to combine. Season with salt and pepper. Set aside. For the pizza dough, measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and 1/4 cup olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with olive oil. Repeat with remaining dough. Sprinkle each round with half the mozzarella. Transfer to oven, and bake for 10 minutes. Remove from oven. Divide artichokes evenly between pizzas, and sprinkle each with 2 tablespoons Parmesan. Return to oven until crusty and golden, 10 to 15 minutes more. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 716 Calories (kcal); 28g Total Fat; (36% calories from fat); 13g Protein; 96g Carbohydrate; 0mg Cholesterol; 944mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Pino Luongo, owner of Coco Pazzo in New York City. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Arugula Salad Recipe By :Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 West 54th Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup balsamic vinegar -- plus 2 tablespoons balsamic vinegar 1 bunch arugula -- washed, stemmed 1/4 cup pumpkin seeds -- salted Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat 1/3 cup balsamic vinegar in small saucepan over medium heat. Reduce the vinegar in half, about 4 to 5 minutes. Let cool, and reserve for garnish. Place the arugula in a bowl, and toss with 2 tablespoons vinegar and half of the pumpkin seeds. Season with salt and pepper. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 4 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Asparagus and Mint Frittata Recipe By :Recipe from Rose Gray and Ruth Rogers Serving Size : 6 Preparation Time :0:00 Categories : Brunch Egg Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse sea salt 8 thin asparagus spears -- trimmed Freshly-ground black pepper 8 large eggs 1 bunch fresh mint leaves -- chopped 1/2 cup freshly-grated Parmesan 2 tablespoons olive oil Heat oven to 500 degrees. Bring a large stockpot of water to a boil. Add a pinch of salt and asparagus. Blanch until asparagus is bright green and tender, about 3 minutes. Remove from heat, drain, and set aside. Season well with salt and pepper. Break eggs into a bowl and lightly beat with a whisk or fork. Season with salt and pepper. Add half of the chopped mint. Add a heaping tablespoon of Parmesan cheese. Stir to combine. Heat 1 tablespoon olive oil in each of two 10-inch oven-proof nonstick skillets, over medium heat. Rotate the skillets to coat all sides with olive oil. Divide the egg mixture equally among the skillets and reduce heat to low. Cook, loosening the eggs at the sides from time to time using a rubber spatula. The eggs will be slightly runny. Add 4 asparagus spears to each skillet, in a fan pattern. Divide the remaining parmesan. Sprinkle over eggs and asparagus. Transfer to a 500 degree oven and bake until just set, about 30 seconds. Using a rubber spatula, loosen the frittata from the pan and transfer to a warm plate. Garnish with the remaining chopped mint. Serve in wedges. Serves 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 10g Total Fat; (71% calories from fat); 8g Protein; 2g Carbohydrate; 249mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Rose Gray and Ruth Rogers are the co-authors of "The Cafe Cook Book" (Broadway Books, New York, 1998) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Aunt Mary Dillon's Praline Cookies Recipe By :Recipe from Ellen Riordan Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups all-purpose flour -- sifted 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter -- room temperature 2 1/2 cups light-brown sugar - (firmly packed) 1 large egg 1 teaspoon pure vanilla extract 1/2 cup heavy cream -- more if necessary 1 cup sifted confectioners' sugar 1 cup toasted pecan halves -- broken large pieces Heat oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined. Drop batter by rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 mintues before transferring cookies to wire racks. In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie. This recipe yields about 3 dozen. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "36 cookies" - - - - - - - - - - - - - - - - - - - Per serving: 2051 Calories (kcal); 142g Total Fat; (62% calories from fat); 30g Protein; 165g Carbohydrate; 598mg Cholesterol; 1914mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates NOTES : Ellen Riordan of Bridgeport, Connecticut was a runner-up in the Martha Stewart Cookie of the Week Contest. The recipe originated with her godmother Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Aunt Naomi's Easter Ham Recipe By :Recipe from Jane Heller Serving Size : 10 Preparation Time :0:00 Categories : Ham Holidays Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 pounds Smithfield Easy Karv Ham - (to 9 lbs) -- rind removed Whole cloves 1 pound dark-brown sugar 1 can Coca-Cola - (12 oz) 1 can pineapple rings - (14 oz) -- drained, and juice reserved 1 cup sweet Concord grape wine 10 maraschino cherries - (to 12) Fresh bay leaves -- for garnish Heat oven to 325 degrees. Using a sharp knife, score surface of ham crosswise and lengthwise, forming a crosshatch pattern about 1/4-inch deep and 1-inch apart. Place 1 clove in the center of each square. Place ham, fat-side up, in a double-layer disposable aluminum roasting pan. Pat the brown sugar onto the surface of the ham. Expect some sugar to fall into the roasting pan. Transfer to oven, and bake until brown sugar just begins to melt, about 30 minutes. Pour Coca-Cola over ham, mixing with melted sugar in bottom of roasting pan. Baste ham with sugar mixture. Return to oven, and bake for 20 minutes. Meanwhile, combine 1 cup reserved pineapple juice and wine in a small bowl. Baste ham with pineapple mixture. Bake ham for a total of 16 minutes per pound, basting every 20 minutes. During the last 20 minutes of baking time, decorate ham with pineapple rings. Use 2 to 3 toothpicks to hold each ring in place. Center a cherry in the center of each ring, and adhere with a toothpick. Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay leaves. Serves 10 to 12. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Autumn Harvest Pie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 baking apples, such as Rome, Granny Smith, or Cortland -- peeled, cored, and sliced 1/2" thick 7 Bosc pears -- peeled, cored, and sliced 1/2" thick 4 tablespoons all-purpose flour 1 1/3 cups sugar -- plus more 1/2 teaspoon freshly-ground nutmeg Juice and zest of 1 lemon 3 cups fresh cranberries -- 12-oz. 4 tablespoons unsalted butter -- in small pieces 2 tablespoons heavy cream Sugar -- for sprinkling === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar -- (optional) 1 cup cold unsalted butter -- in small pieces Make the Pate Brisee: All ingredients should be cold. In the bowl of a food processor, put flour, salt, and sugar. Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled in a ball. Wrap the dough in the plastic, and chill for at least an hour. Heat oven to 400 degrees. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside. On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8-inch thick. Line a 12-inch pie dish with the dough. Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to a Silpat-lined baking sheet. Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more. This recipe yields 1 twelve-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 twelve-inch pie" - - - - - - - - - - - - - - - - - - - Per serving: 3634 Calories (kcal); 66g Total Fat; (15% calories from fat); 42g Protein; 745g Carbohydrate; 165mg Cholesterol; 2162mg Sodium Food Exchanges: 17 Grain(Starch); 0 Lean Meat; 0 Vegetable; 14 Fruit; 11 1/2 Fat; 18 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Autumn Maple Leaf Cookies Recipe By :Martha Stewart Serving Size : 40 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1 cup granulated sugar 1 cup grade-B maple syrup -- more if necessary 1 large egg yolk 3 cups all-purpose flour -- plus more 1/2 teaspoon salt 2 cups confectioners' sugar In a large bowl, using an electric mixer, cream together butter and granulated sugar. Add 1/2 cup maple syrup and egg yolk; mix until well combined. Sift together flour and salt over mixture, and mix in thoroughly. Divide dough in half, wrap in plastic, and chill until firm, about 2 hours. In a medium bowl, whisk together the remaining 1/2 cup maple syrup and confectioners' sugar until smooth, adding more maple syrup for piping consistency, if necessary. Cover tightly with plastic and set aside. Heat oven to 350 degrees. Line 4 baking sheets with Silpats (French nonstick baking mats). Set pans aside. Remove half of the dough from refrigerator. On a lightly floured surface, roll dough out to an 1/8-inch thickness. Using a leaf-shaped cookie cutter 4 to 5 inches in size, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again. Repeat process with remaining half of dough. If desired, use the back of a paring knife to score veins on leaves. Bake cookies until light golden around edges, about 12 minutes. Transfer baking pans to a wire rack for 5 minutes. Using a spatula, remove cookies from pans to a wire rack to cool. Using a small spatula spread a small amount of the reserved maple mixture onto the cooled cookies, or pipe maple mixture in desired manner. This recipe yields about 40 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 5g Total Fat; (45% calories from fat); 1g Protein; 12g Carbohydrate; 18mg Cholesterol; 28mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Autumn Vegetable Succotash Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter 1 medium onion -- diced 2 garlic cloves -- chopped fine 2 red bell peppers -- diced 2 zucchini -- diced 2 yellow summer squash -- diced 1 cup frozen lima beans 1 cup fresh or frozen corn kernels Salt Freshly ground pepper 2 tablespoons sage -- chopped In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve. Serves 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 12g Total Fat; (67% calories from fat); 3g Protein; 10g Carbohydrate; 31mg Cholesterol; 15mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado And Grapefruit Salad Recipe By :Recipe from Chef Alice Waters Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small shallot -- finely chopped 1 tablespoon white-wine or Champagne vinegar 1 teaspoon lemon juice 1 teaspoon orange juice Coarse salt 1/3 cup extra-virgin olive oil 1/4 teaspoon lemon zest 1/4 teaspoon orange zest 2 grapefruits -- peeled, segmented 3 Haas avocados -- peeled, and thinly sliced lengthwise Chervil sprigs -- for garnish In a small bowl, combine shallot, vinegar, lemon juice, orange juice, and a pinch of salt. Let sit for 15 minutes. Whisk in oil, lemon zest, and orange zest. Arrange grapefruit and avocado on a serving platter. Drizzle with dressing, and sprinkle with chervil. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 18g Total Fat; (78% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Chef Alice Waters is the owner of the famous Berkeley, California, restaurant Chez Panisse and author of "Chez Panisse Café Cookbook" (HarperCollins, 1999; $34) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado And Grapefruit Tortillas Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 flour tortillas - (6" dia) 1 tablespoon melted butter 3 pink or white grapefruit -- peeled, and pith removed 1/2 yellow bell pepper -- stemmed, seeded 2 avocados -- peeled, pitted Juice of 1 lime Salt -- to taste Freshly-ground black pepper -- to taste 2 small jalapeño peppers -- sliced To toast tortillas: Heat oven to 350 degrees. Brush tortillas with butter. Cut each into 8 triangles. Arrange on baking sheet. Toast in oven for 10 to 12 minutes, or until golden. Set aside. To prepare grapefruit: Using paring knife, remove each grapefruit section. Set aside. Cut yellow pepper lengthwise in 1/8- by 1-inch julienne. Set aside. To make topping: In medium bowl, mash avocados with fork until softened with some small pieces. Mix in lime juice. Season with salt and pepper. Heap about 2 teaspoons avocado mixture on each tortilla chip. Place 1 reserved grapefruit section on top. Garnish with 1 reserved yellow pepper slice and jalapeño slices. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 7g Total Fat; (78% calories from fat); 1g Protein; 4g Carbohydrate; 3mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's syndicated column 12-30-2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado and Jicama Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small jicama 2 ripe avocados Juice of 1 lemon 3 tablespoons balsamic vinegar 6 tablespoons extra-virgin olive oil Salt Freshly-ground black pepper 1/2 small red onion -- minced Peel the jicama by cutting a thin slice off the top and bottom, and paring the sides with a small knife. Cut into 1/4-inch-thick slices, then cut the slices into thin strips. Set aside. Cut avocados in half lengthwise. Insert the blade of a heavy knife in the pit, twist to remove, and discard. Peel avocado halves. Squeeze lemon juice over avocados to prevent browning; set aside. Whisk together vinegar, oil, and salt and pepper to taste. Make a bed of jicama on four plates, and top each with an avocado half. Season lightly with salt and pepper, sprinkle with onion, and pour dressing into avocado cavities. The salad will "dress" itself when you cut into the avocados. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 20g Total Fat; (71% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Bruschetta with Green Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- peeled 3/4 cup parsley leaves - (packed) 3/4 cup basil leaves - (packed) 5 tablespoons olive oil -- plus 2 teaspoons olive oil 1 1/2 teaspoons red wine vinegar Salt Freshly-ground black pepper 2 ripe Haas avocados -- pitted, peeled 1 tablespoon fresh lemon juice Peasant bread Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside. Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil. Cut eight 1/2-inch-thick slices of bread; toast. Spread a scant tablespoon of the green sauce on each slice of bread. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately. Makes 4 servings. Source: "Martha Stewart Living Magazine, July/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 19g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Mousse In Meringues Recipe By :Recipe from Josefina Howard Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Hass avocados -- diced 2 tablespoons dry sherry 1 cup superfine sugar 1 cup heavy cream 6 Pink Meringue Shells -- (see below) === OPTIONAL GARNISH === Ground toasted pumpkin seeds Avocado powder Blackberries === PINK MERINGUE SHELLS=== unsalted butter for parchment 1 cup egg whites 1 drop liquid red food coloring 1 cup granulated sugar 2 cups confectioners' sugar Pink Meringue Shells: Heat oven to 200 degrees. Line two baking sheets with parchment paper, and lightly butter. Place egg whites in the bowl of electric mixer with the whisk attachment. Beat on medium speed until soft peaks begin to form. Add food coloring. Gradually add granulated sugar, and beat until stiff, but not dry. Slowly add confectioners' sugar, and fold in with a rubber spatula. Transfer meringue mixture to a pastry bag fitted with a #6 large star tip. Pipe the meringue into 3-inch round disks. Then pipe two layers of meringue around the edges of each disk to form a shell. Transfer to oven, and bake until dry, about 1 1/2 to 2 hours. Remove from oven, and carefully separate the meringue shells from the parchment paper, and cool on a wire rack. (Makes 8 to 10 shells) Press avocados through a sieve into a large bowl, using a rubber spatula. Add sherry and 1/2 cup sugar. Stir to combine. Whip heavy cream with remaining 1/2 cup sugar until soft peaks form. Fold whipped cream into avocado mixture. Divide between meringue shells. Top with one or more garnishes, if desired. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 15g Total Fat; (45% calories from fat); 5g Protein; 35g Carbohydrate; 54mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates NOTES : Josefina Howard is the Proprietor of Rosa Mexicano; 1063 First Avenue; New York, NY 10022; 212-753-7407 for reservations Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Soup with Josefina Recipe By :Recipe from Josefina Howard, Proprietor; Rosa Mexicano; 1063 First Avenue; NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Hass avocados -- chopped 2 tablespoons chopped cilantro leaves 6 cups chicken stock -- chilled 1 serrano or jalapeno pepper -- seeded, veined, and minced 1 cup fresh orange juice 1/4 cup tequila, preferably aged Coarse salt -- to taste 1/2 teaspoon grated orange zest 1 watermelon In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalapeno pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. Cut watermelon in half crosswise and hollow out, forming a tureen. Seed watermelon and cut into 1/2-inch cubes. Pour soup into watermelon and garnish with watermelon cubes, reserving remaining watermelon for another use. Makes 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 4g Total Fat; (10% calories from fat); 6g Protein; 59g Carbohydrate; 0mg Cholesterol; 2163mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado, Beet, Pea And Cucumber Salad With Carole Recipe By :Carole Peck Serving Size : 0 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound fresh peas 3/4 pound medium beets 3 ounces chives -- coarsely chopped 3/4 cup white wine vinegar 1 1/2 cups extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound medium cucumbers -- peeled, deeded, and cut into 1/2" pieces 3 ripe avocados -- halved, pitted, and cut into 1/2" pieces === HORSERADISH CREAM === 1 cup heavy cream Zest and juice of 2 limes 3 tablespoons freshly-grated horseradish Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add the peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and plunge the peas into the ice-water bath to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and plunge the beets into the ice-water bath to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl. In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve. In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados. Make the Horseradish Cream: In a medium bowl, combine cream, lime zest, and juice. Whisk until soft peaks form. Fold in the horseradish. Use immediately. (Makes 2 cups) To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Serve immediately. This recipe yields ?? servings. Comments: This colorful creation could easily be mistaken for a dessert tart because, unlike most salads, its ingredients are layered in a ring mold for an unusual presentation. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3827 Calories (kcal); 413g Total Fat; (94% calories from fat); 14g Protein; 37g Carbohydrate; 326mg Cholesterol; 100mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 82 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Carole Peck, executive Chef and owner, Carole Peck's Good News Café, 694 Main Street South, Woodbury, CT Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * B-L-Tea Sandwiches Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds hickory-smoked peppered bacon -- thick-sliced 24 sun-dried tomatoes - (4 oz) 1 cup homemade or prepared mayonnaise Coarse salt Freshly-ground black pepper 24 slices rye bread (1/4" thick) or 48 slices party rye 2 cups mache (lamb's lettuce) or other baby lettuce leaves Heat the oven to 375 degrees with the rack in the center. Arrange the bacon strips in a single layer without touching on 2 baking sheets and bake, one at a time, in the oven for 10 minutes. Drain, and let cool on paper towels. Crumble the bacon into small pieces, about 1/2-inch each. Set aside. Meanwhile, heat 3 cups water in a small saucepan until almost boiling. Place the sun-dried tomatoes in a medium bowl, and cover with the very hot water. Allow the tomatoes to soak until they are soft, about 20 minutes. Drain, pat dry, and finely chop. Combine the tomatoes and the mayonnaise. Season generously with salt and pepper. Spread each bread slice with the mayonnaise mixture. Place bacon on half of the bread slices, sprinkle with pepper, add a layer of mache, and top with the remaining bread. Slice each in half, and serve. For a buffet lunch or an afternoon tea, serve tea sandwiches in "boxes" made from hollowed-out loaves of bread. Makes 2 dozen. Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * B.B.L.T. Sandwich Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices toasted bread, 1/2" thick 4 teaspoons homemade mayonnaise 4 basil leaves 2 large tomato slices 4 slices bacon 2 Lettuce leaves Salt Freshly-ground black pepper Spread 2 teaspoons of mayonnaise on one side of each bread slice. Slice tomatoes at least 1/4-inch thick and layer on one of the pieces of toast. Place basil, bacon, and lettuce over tomatoes seasoning to taste with salt and freshly ground pepper. Top with remaining toast and cut sandwich in half. Makes 1 sandwich. For a little variety: Add different ingredients to make new sandwiches like a B.L.A.T. - with avocado, a B.L.O.A.T. - with avocado and onion, or a B.B.T. - with basil and without lettuce. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 13g Total Fat; (72% calories from fat); 8g Protein; 2g Carbohydrate; 22mg Cholesterol; 409mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Babka with Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound softened unsalted butter -- plus 4 tablespoons softened unsalted butter 2 cups milk 1 1/3 ounces fresh cake yeast 4 large eggs -- plus 4 large egg yolks 1 cup granulated sugar 1 teaspoon salt 1 teaspoon pure vanilla extract 1 tablespoon orange-flavored liqueur -- (optional) Grated zest of 2 oranges Grated zest of 1 lemon 9 cups sifted all-purpose flour - (to 10 cups) 1 1/2 cups currants 1 1/2 cups raisins 1 1/2 cups golden raisins 1 cup chopped slivered almonds 1/2 cup light-brown sugar - (packed) 1 teaspoon ground cinnamon 1 large egg -- beaten Butter three 8-inch kugelhopf molds. In a small saucepan, heat milk until just below the boiling point. Add 2 sticks butter, and stir until melted. Remove from heat, and let cool until lukewarm. Place yeast in a small bowl, and pour 1/2 cup warm water over, stirring with a spoon to break up the yeast and combine. Set aside for 2 to 3 minutes. In an electric mixer with the paddle attachment, beat eggs and egg yolks until combined. Add sugar and salt, and continue to beat until thick and pale. Add vanilla, orange-flavored liqueur, zests, and yeast mixture; combine. Add 4 cups flour gradually, then add the milk mixture, alternating with remaining 4 cups flour while beating on medium speed. Up to an additional 1 cup flour may be added if the dough is sticky. Add currants, raisins, golden raisins, and almonds, and mix to combine. Transfer dough to a large bowl, and knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, 8 to 10 minutes. Transfer dough to a large buttered bowl. Cover with plastic wrap, and let rise in a warm place until dough reaches top of bowl, 1 to 2 hours. Punch the dough down, and let rise again, covered in a warm place until the dough reaches the top of the bowl, 1 to 2 hours. Meanwhile, in a small bowl, combine 1 cup flour, 4 tablespoons butter, light-brown sugar, and cinnamon to form crumb topping, and sprinkle evenly between the three molds. Punch the dough down again, and turn out onto a lightly floured surface, and knead for 1 minute, and cut into thirds. Transfer dough to prepared molds, covering loosely with plastic wrap, and let rise to top of pan. Heat oven to 350 degrees. Brush dough with beaten egg, and bake until golden brown and hollow sounding when tapped, 30 to 45 minutes. Turn out onto a cooling rack, and let cool. Makes three 8-inch babkas. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 3656 Calories (kcal); 62g Total Fat; (14% calories from fat); 79g Protein; 757g Carbohydrate; 1852mg Cholesterol; 2752mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 35 Fruit; 8 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Artichoke, Cremini And Button Mushroom Salad Recipe By :Recipe from Susan Spungen, Food editor, Martha Stewart Living Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lemons -- halved 6 baby artichokes - (to 8) 4 medium cremini mushrooms - (to 5) 4 medium button mushrooms - (to 5) 1/4 cup extra-virgin olive oil 4 ounces Parmigianno Reggiano -- thinly shaved In a small bowl, squeeze lemons, and set aside. Pull off tough outer leaves of artichokes, and discard. Trim tops and bottoms of artichokes, and discard. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration. Brush any dirt off mushrooms. Trim base of stem. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with olive oil, salt, pepper, and half the cheese. Place on 4 salad plates and top with remaining cheese. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 14g Total Fat; (89% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Baby Beets with Spring Onions Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons balsamic vinegar 1 tablespoon walnut oil 1 tablespoon olive oil 12 to 16 baby beets with greens attached, assorted varieties 2 tablespoons olive oil 3 sprigs fresh thyme 6 medium spring onions -- stems trimmed to 2" coarse salt freshly ground pepper 2 tablespoons crumbled blue cheese - (1 oz) Whisk together balsalmic vinegar, walnut oil, and olive oil to make vinaigrette. Set aside. Heat oven to 400 degrees. Remove leafy greens from tops of beets; reserve greens and discard stems. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add 1 tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, about 10 to 15 minutes. Slice the onions in quarters lengthwise. In a large sauté pan over medium-low heat, add butter and onions, and sauté 5 to 7 minutes. Reduce heat to medium-high, and continue cooking until caramelized, about 5 minutes. Transfer the onions to a bowl, and set aside. Remove beet greens from refrigerator. Using the same pan as the onions, sauté greens over medium high-heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place onions over greens. Trim "tails" from beets and slice larger ones in half. Arrange over wilted greens with onions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 14g Total Fat; (91% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Marinated Artichokes Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lemons 12 Baby artichokes 6 cups Chicken stock 1 bunch Fresh thyme Thyme sprigs -- for garnish 1 Garlic head -- cut in half 1 tablespoon Whole black peppercorns 1 tablespoon Salt 1/4 cup Olive oil -- plus more Fill a large bowl with cold water. Squeeze the juice from the lemons into the bowl, and set acidulated water aside. Cut about 1/2 inch from tips of artichokes, and pull off tough outer leaves. Using a sharp paring knife, trim tough fibrous stems, leaving only tender parts. Be careful not to cut away hearts. Cut artichokes in half lengthwise, and cut away the purple chokes. Place the artichoke halves in the bowl of acidulated water. Pour the chicken stock into a large stockpot. Add the thyme, garlic, peppercorns, salt, and olive oil. Set over high heat, and bring to a boil. Drain artichokes, and add to pot. Cover the surface of the stock with a double thickness of rinsed cheesecloth, completely submerging artichokes. Return stock to a boil, then reduce to a simmer. Cook until artichokes are just tender when poked with a knife, 15 to 20 minutes. Remove pot from heat; let artichokes cool in liquid. Drain; transfer to an airtight container. Store, refrigerated, up to 3 days. When ready to serve, drizzle with olive oil and top with thyme sprigs. Makes 24. Comments: These artichokes make a fantastic addition to an antipasto or a simple salad. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 2g Total Fat; (73% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 804mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Red Potato Salad Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Potatoes Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Vidalia onions -- thinly sliced 2 cups coarse salt 3 cups apple-cider vinegar 3 pounds red new potatoes 2 tablespoons extra-virgin olive oil 2 tablespoons flat-leaf parsley Layer the onions and salt in a bowl. Pour over the vinegar. Set aside for 30 minutes to draw out the bitter juices. Meanwhile, place the potatoes in a pot of cold salted water. Cook until fork-tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons. Place the still-warm cut potatoes in a medium-size bowl. Drain the onions from the vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley. Serves 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 18057mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is Co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Baby Shower Cakes Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Baby Shower Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 tablespoons butter -- room temperature 1 1/4 cups all-purpose flour 2/3 cup sugar 1/2 teaspoon orange zest 1 piece vanilla bean - (2") -- split, and seeds removed 3 large eggs 1 teaspoon baking powder === SWISS MERINGUE BUTTERCREAM === 5 large egg whites 1 1/4 cups sugar 2 cups unsalted butter -- room temperature 1 teaspoon vanilla extract Place a rack in the center of the oven and heat to 375 degrees. Butter the wells of an egg-cake pan with 1 teaspoon of the butter, and dust the wells with 1 tablespoon of the flour; tap out any excess flour. Set the pan aside. Sift together the remaining 1 cup plus 3 tablespoons flour and the baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, soften the remaining 10 tablespoons plus 2 teaspoons butter. Gradually add the sugar, and beat until light and fluffy, stopping occasionally to scrape down the sides of the bowl. Add the orange zest and vanilla seeds and beat to combine. Add the eggs one at a time, mixing well after each addition and scraping sides of bowl. Add the sifted flour to the butter mixture. Beat on low speed just until incorporated. Spoon the batter evenly among the cups. Bake for 10 minutes, lower the oven temperature to 350 degrees, and bake for an additional 10 to 15 minutes, or until a cake tester inserted in the center comes out clean. Transfer egg-cake pan to a wire rack, and let cool slightly. Invert pan onto wire rack and remove cakes. Cool thoroughly. Using a serrated knife, trim the edges of the cakes. Carefully cut the cakes in half horizontally. Shave a small portion off of the bottom of half so it will sit flat. (The bottom half of the cake will be used as the body of the bassinet.) Halve the top half crosswise. Discard one half, (1/4 of the cake) and reserve the other half to use as the sunshade for the bassinet. Transfer to a parchment-lined baking sheet, cut-side down. Make Swiss meringue buttercream. Set aside 1/2 cup to tint pink and 1/2 cup to tint blue. Set aside the remaining 2 cups to leave white. SWISS MERINGUE BUTTERCREAM: Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. In a separate bowl, beat butter until creamy and fluffy. At low speed, add the butter to the egg whites until smooth. Add the vanilla and continue mixing until incorporated. (Makes 5-1/2 cups) Decorate cakes. Place some of the white buttercream into a small pastry bag fitted with a #46 Ateco basketweave tip. Pipe a basketweave design onto the curved surfaces. Transfer to the refrigerator until chilled and set, about 30 minutes. Remove cakes from refrigerator. Using a small spatula, invert cakes flat-side up, and spread the surfaces with a smooth, even layer of some of the white buttercream. Using a small offset spatula, transfer the small "sunshade" piece, smallest-side down to sit on the bottom half, so that the exposed basketweave of both pieces are flush to form a bassinet. Tint the reserved 1/2 cup buttercream pale pink using Wilton Christmas Red. Tint the other reserved 1/2 cup buttercream pale blue using Wilton Sky Blue. Using a small offset spatula, spread a smooth mound of pink or blue buttercream on the lower two-thirds of the bassinet to create a "blanketed bundle". Transfer the remaining white buttercream into a small pastry bag fitted with a coupler. Remove the tip and with only the coupler pipe a white buttercream "head" just above the blanket. Attach a #45 Ateco straight tip. Pipe a straight line across the top edge of the blanket to create a "fold" in the blanket. Attach a #352 Ateco leaf tip. Pipe a ruffled border around edges of the basketweave. Remove the leaf tip. Decorate blankets as desired with remaining white buttercream. Makes 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 840 Calories (kcal); 64g Total Fat; (67% calories from fat); 7g Protein; 64g Carbohydrate; 237mg Cholesterol; 284mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baccala Ravioli With Mario Recipe By :Mario Batali Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Pasta Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried cod as evenly thick as possible -- (baccalà) 3 cups all-purpose flour -- plus more if needed 4 eggs -- extra-large 1 cup extra-virgin olive oil 1 large baking potato -- boiled, peeled, and riced or mashed 1 1/2 teaspoons chopped fresh rosemary leaves 2 tablespoons chopped fresh chives Salt -- to taste Freshly ground black pepper -- to taste Semolina -- for dusting 1 cup puréed Basic Tomato Sauce -- (see below) 5 tablespoons chopped fresh thyme 1 teaspoon crushed red-pepper flakes 1/2 bunch roughly-chopped fresh mint leaves === BASIC TOMATO SAUCE === 1/4 cup extra-virgin olive oil 1 large onion -- cut in 1/4" dice 4 garlic cloves -- thinly sliced 3 tablespoons chopped fresh thyme leaves = (or 1 tbspn dried thyme) 1/2 medium carrot -- finely shredded 2 cans peeled whole tomatoes - (28 oz ea) -- crushed by hand, and juices reserved Salt -- to taste For the Basic Tomato Sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and reserved juice, and bring to a boil, stirring often. Lower the heat, and simmer for 30 minutes until thick. Season with salt. The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer. (Makes 4 cups) Soak baccalà in water for 2 days in the refrigerator, changing the water every 4 to 5 hours to soften the flesh and reduce the salt. Drain, and cut into 2-inch pieces. Mound flour in the center of a large board. Make a well in the middle, and add eggs and 1 tablespoon oil. Using a fork, beat eggs and oil until thoroughly combined. Begin to incorporate flour, starting with the inner rim of the well. The dough will come together when half the flour is incorporated. Keep working dough until all flour is incorporated. Start kneading dough using the palms of both hands. Once dough is a cohesive mass, remove it from the board; scrape up and discard any leftover bits. Lightly flour the board, and continue kneading for 6 minutes more. The dough should be elastic and slightly sticky. Wrap the dough in plastic, and allow to rest for 30 minutes at room temperature. Place baccalà in the bowl of a food processor, and pulse until it is broken up but not completely smooth. Transfer fish to a large bowl, and add riced potato, 3/4 cup olive oil, rosemary, and chives. Stir well to combine. Season with salt and pepper; set aside. Working quickly, roll out pasta to the thinnest setting on a pasta machine, and place on a lightly floured board. If using a ravioli pin: Cover the pasta with a 1/4-inch-thick layer of the fish mixture. Place a second sheet of pasta over it, and press down lightly with your hands. Lightly flour the ravioli pin. Carefully roll the two sheets together with the ravioli pin, forming the ravioli. Use the dull edge of a knife to seal the edges together. Cut ravioli to separate. Transfer to a baking sheet dusted with semolina. If not using a ravioli pin: Cut a single sheet of pasta at a time into 2- by 1-inch rectangles. Place a teaspoon of the fish mixture into the center of each rectangle, and fold the pasta to form a 1-inch square, pressing the edges to seal. Repeat with remaining dough and filling. Bring 8 quarts of water to a boil, and add 3 tablespoons salt. Drop in ravioli, and cook until tender, 6 to 7 minutes. Meanwhile, in a large sauté pan, combine tomato sauce, thyme, red-pepper flakes, and mint. Add remaining 3 tablespoons oil, and place over medium heat. Drain ravioli, reserving a cup of the cooking water; add ravioli to the pan with the tomato sauce, and toss to coat. Adjust the consistency of the sauce with cooking water, and serve immediately. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 531 Calories (kcal); 36g Total Fat; (61% calories from fat); 8g Protein; 43g Carbohydrate; 94mg Cholesterol; 32mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Mario Batali Holiday Food" by Mario Batali (Clarkson Potter, 2000; $23) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bacon Wrapped Dates Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices center-cut bacon - (7" long) -- halved crosswise 24 Medjool dates -- pitted Light-brown sugar -- (optional) Preheat the oven to 500 degrees. Line a rimmed baking sheet with parchment paper; set aside. Soak 24 toothpicks in water for 15 minutes. Soaking the toothpicks in water prevents them from splintering and burning. Wrap each date with a piece of bacon, and skewer date with toothpick to hold bacon in place. Place dates seam-sides down on baking sheet. Sprinkle with sugar, if desired. Bake until tops are well browned, about 6 minutes. Turn, and bake until evenly browned and the bacon is cooked and crisp, 2 to 4 minutes more. Drain on paper towels. Let cool slightly before serving. This recipe yields 2 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Bagna Cauda With Alice Recipe By :Recipe from Chef Alice Waters Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 salt-packed anchovies - (to 12) 6 garlic cloves Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 cup extra-virgin olive oil 4 tablespoons unsalted butter -- 1/2 stick Red-wine vinegar Zest of half a lemon -- optional Assorted raw vegetables Under cold running water, rinse the anchovies. Blot dry, and remove all bones. In a mortar with the pestle, pound the garlic to a paste with a little salt and pepper. Add anchovies, and pound until roughly mashed. In a small saucepan, warm the olive oil and butter over medium-low heat. Add half the anchovy mixture, red-wine vinegar, and lemon zest. Gently simmer for 2 minutes. Stir in remaining anchovy mixture. Taste, and adjust for seasoning. Transfer sauce to a warmed bowl or individual ramekins. Serve with assorted raw vegetables. This recipe yields about 1 1/2 cups. Comments: Centuries ago, on cold mornings in the Piedmont region of Italy, vineyard workers would take a break from their labor, gather dried vine cuttings together as fuel for a fire, and heat up a sauce of olive oil, garlic, and anchovies. The result, bagna cauda (or "hot bath"). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2343 Calories (kcal); 262g Total Fat; (98% calories from fat); 2g Protein; 6g Carbohydrate; 124mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 52 1/2 Fat; 0 Other Carbohydrates NOTES : Chef Alice Waters is the owner of the famous Berkeley, California, restaurant Chez Panisse and author of "Chez Panisse Café Cookbook" (HarperCollins, 1999; $34) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Acorn Squash Rings Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dark brown sugar - (packed) 4 tablespoons unsalted butter -- plus more 1/4 cup chopped herbs, such as sage or parsley or rosemary 3 small acorn squash - (1 1/2 lbs ea) Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat oven to 425 degrees. Lightly butter two baking sheets, and set aside. In a small saucepan, combine butter and sugar over medium heat. Stir until butter is melted. Add 2 tablespoons of the herbs. Cut unpeeled squash crosswise into 3/4-inch-thick slices. Lay slices on a cutting board. Using a round cookie cutter slightly larger than the seed center, cut the seeds from each ring, and discard. Place squash rings on prepared baking sheet. Brush squash with butter mixture. Sprinkle with salt and pepper. Bake for 15 minutes. Turn rings over, brush with butter mixture and season with salt and pepper. Bake until sugar caramelizes and squash is tender when pierced with the tip of a knife, about 15 minutes more. Sprinkle with remaining 2 tablespoons herbs. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 8g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 21mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Alaska Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons sugar 3 egg yolks 1 teaspoon pure vanilla extract 3 ounces bittersweet chocolate -- melted, cooled 3 egg whites -- room temperature 1 pinch salt 1 1/2 pints pistachio ice cream -- slightly softened 1 1/2 pints cherry ice cream or berry sorbet -- slightly softened nonstick cooking spray === SWISS MERINGUE === 4 large egg whites -- room temperature 1 cup sugar 1 pinch cream of tartar 1/2 teaspoon pure vanilla extract Heat oven to 350 degrees. Line an 8-inch cake pan with parchment paper, and spray with nonstick cooking spray. Combine 3 tablespoons sugar and yolks in the bowl of an electric mixer, and whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine. Combine the egg whites and pinch of salt in a bowl of electric mixer; whip on medium speed until frothy. Add 3 tablespoons sugar; beat until stiff. Fold the egg whites into the chocolate mixture. Carefully pour batter out onto prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack. Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio. Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until the ice cream is very hard, at least 2 hours or up to 24 hours in advance. Place cake on baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return to freezer. Heat oven to 425 degrees. Fill pastry bag fitted with Ateco #5 star tip with meringue; pipe out onto ice cream in a decorative fashion, or spoon meringue over ice cream, and smooth with a rubber spatula. If ice cream starts to soften, return to freezer for 15 minutes. Place in oven, and bake until meringue just starts to brown, about 4 to 6 minutes. Remove from oven, and serve immediately. SWISS MERINGUE: Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer, and place over a saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. (Makes 4 cups) Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1804 Calories (kcal); 62g Total Fat; (28% calories from fat); 42g Protein; 302g Carbohydrate; 638mg Cholesterol; 553mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 18 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Camembert Cheese Recipe By :Recipe from "Entertaining" by Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Camembert cheese round -- in a wooden box Crisp baguette -- cut into chunks Heat the oven to 375 degrees. Remove and discard any paper labels from the front or sides of the cheese box. Unwrap the cheese, and discard the wrapping. Place the cheese back in the box, cover with the lid, and place on a baking sheet. Bake until the cheese is completely soft on the inside, 20 to 30 minutes. Transfer to a work surface, and remove the lid of the box. Use a serrated knife to slice the top of the rind off the cheese, and serve immediately with chunks of bread. Serves 10 to 12. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1998 - Clarkson N. Potter - $24.95" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Special thanks to Rosie O'Donnell, host of "The Rosie O'Donnell Show" Nutr. Assoc. : 0 0 * Exported from MasterCook * Baked Parmesan Croutons Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Baguette 1/4 cup Olive oil 2 Garlic cloves -- crushed with 1 teaspoon Coarse salt 1/2 teaspoon Freshly ground black pepper 1/4 cup Grated Parmesan cheese Heat oven to 450 degrees. Line a baking sheet with a Silpat. Cut baguette into 1/4-inch diagonal slices. Mix together olive oil, garlic-salt paste, pepper, and Parmesan cheese in a large bowl. Spread the mixture onto the slices of bread, and place on the prepared baking sheet. Bake until golden brown and fragrant, 5 to 7 minutes. Makes 8 cups. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1823 Calories (kcal); 74g Total Fat; (36% calories from fat); 49g Protein; 239g Carbohydrate; 16mg Cholesterol; 5016mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Baked Pasta With Tomato, Cream, And Five Cheeses Recipe By :Johanne Killeen and George Germon Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound imported conchiglie rigate (shells) 2 cups heavy cream 1 cup canned tomatoes -- puréed 1/4 pound thinly sliced mozzarella 1/2 cup freshly grated Pecorino Romano -- plus more 1/2 cup coarsely shredded fontina 1/4 cup crumbled Gorgonzola 2 tablespoons ricotta 1/4 teaspoon coarse salt 6 basil leaves -- coarsely chopped 4 tablespoons unsalted butter -- in small pieces 1/4 cup very thinly sliced scallion -- for garnish Heat oven to 500°. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander. While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add pasta to cheese mixture, and toss to combine. Divide among six to eight shallow ceramic gratin dishes (1-1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with Pecorino Romano and scallions. Serve immediately. This recipe yields 6 to 8 servings as an appetizer. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 28g Total Fat; (93% calories from fat); 2g Protein; 3g Carbohydrate; 97mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Cucina Simpatica: Robust Trattoria Cooking" by Johanne Killeen and George Germon, owners of Al Forno restaurant (HarperCollins, 1991; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Quinces with Wild Mushrooms Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon -- halved 4 quinces 1 1/2 cups Madeira 1 1/2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1 ounce dried porcini mushrooms 3 tablespoons unsalted butter 1 medium onion -- chopped fine 2 teaspoons minced thyme 1 sprig thyme -- for garnish 1/2 pound wild mushrooms, such as shiitake or oyster -- trimmed, and cut into 1" pieces Heat oven to 350 degrees. Juice lemon, place juice and both halves in large bowl of water. Peel quinces one at a time, halve, and core; transfer each half to acidulated water. Arrange quince halves, cut-side up, in 8- by 13-inch roasting pan. Drizzle with 1 cup Madeira; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour 2 cups water into pan. Cover tightly with foil. Cook until tender and translucent, about 1 1/2 hours. Meanwhile, place porcini mushrooms in bowl, cover with 1 cup boiling water; let stand until soft, about 30 minutes. Remove from water, reserving liquid; chop finely. Heat butter in large saute pan over medium heat. Add onion; cook, stirring, until translucent, about 5 minutes. Add porcini mushrooms, thyme, and wild mushrooms; cook over medium heat, stirring until mushrooms release liquid, about 10 minutes. Reduce heat to medium-low; add reserved porcini liquid, remaining 1/2 cup Madeira, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Continue to cook over low heat until liquid is reduced to glaze and mushrooms are tender, 8 to 10 minutes. Transfer to large bowl. Heat oven to 325 degrees. Cover each quince with mushroom mixture, so mixture almost spills over. Cover with foil; bake 10 to 15 minutes. Serve garnished with thyme sprigs. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 4g Total Fat; (61% calories from fat); 1g Protein; 5g Carbohydrate; 12mg Cholesterol; 404mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Sea Urchin with Sea Urchin Butter Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 sea urchins in shells 1 cup unsalted butter freshly-ground white pepper 2 tablespoons fish stock 1 tablespoon heavy cream 1 pinch cayenne pepper Coarse salt -- to taste 1 teaspoon fresh lemon juice Seaweed -- (optional) 1 whole lemon -- halved Heat oven to 450 degrees. Cut away the flat bottom of the sea-urchin shell with scissors; pour away liquid. Scrape out membrane with the end of a spoon's handle. Set aside the six most attractive urchins in a baking dish. Scoop the flesh out of the remaining six to yield about 1/2 cup. Pulse in food processor for 5 to 8 seconds. Add butter, and blend until thoroughly emulsified; add more butter if necessary. Press the urchin-butter mixture through a sieve with a spatula. Bake the whole sea urchins 4 to 5 minutes. Meanwhile, combine stock, cream, cayenne, salt, and pepper, to taste, in a small saucepan over medium heat. Add urchin-butter mixture, stirring constantly, until resulting emulsion thickens. Adjust seasoning; add lemon juice. Remove sea urchins from oven. Arrange them on a bed of seaweed, drizzle with Sea Urchin Butter, and garnish with lemon halves. Serves 2. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 852 Calories (kcal); 95g Total Fat; (97% calories from fat); 2g Protein; 4g Carbohydrate; 259mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Stuffed Apricots Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe apricots 8 amaretti cookies (or 3 to 4 ounces plain biscotti) 1 tablespoon unsalted butter -- room temperature 1 tablespoon brandy 1 large egg yolk 1/2 cup heavy cream -- whipped Heat oven to 375 degrees. Cut apricots in half lengthwise and remove pits. Place apricot halves in baking dish, cut-side up. Place cookies on a clean surface. Using a rolling pin, crush the cookies into fine crumbs, and transfer to a small bowl. Add butter, brandy, and egg yolk, and, using a wooden spoon, mix to combine. Place about 1 tablespoon of the cookie mixture into the cavity of each apricot half. Bake until the apricots are tender, 25 to 35 minutes, depending on the ripeness and size of apricots. Serve with a dollop of whipped cream on the side. This recipe yields 4 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 15g Total Fat; (93% calories from fat); 1g Protein; 1g Carbohydrate; 102mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Balinese Chicken Satay Recipe By :Recipe from Chef James Chew Serving Size : 4 Preparation Time :0:00 Categories : Chicken Ethnic Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 shallots -- minced 3 garlic cloves -- minced 2 red chile peppers -- stemmed, chopped 2 tablespoons minced lemongrass 1 teaspoon chopped fresh coriander 1/4 teaspoon turmeric powder 1/4 teaspoon cumin powder 1 pinch ground nutmeg Salt -- to taste Freshly-ground black pepper -- to taste 1/2 teaspoon dried shrimp paste 1/4 teaspoon sugar 1 pound chicken meat -- minced 1 tablespoon grated coconut 2 lime leaves -- chopped fine === GARNISH === 1 medium cucumber -- peeled, sliced 1 red onion -- sliced into rings 1/4 pound peeled jicama -- julienned 12 pieces pickled garlic 4 escarole or frisee leaves === SATAY PEANUT SAUCE === 6 dried red chiles -- soaked in water 6 garlic cloves -- sliced 3 shallots -- sliced 2 lemongrass stalks -- chopped 1 piece peeled ginger (1/2") -- chopped 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/4 cup vegetable oil 1 tablespoon tamarind pulp 1 tablespoon granulated white or palm sugar 1 teaspoon fish sauce 2/3 cup coconut milk 2 cups unsalted roasted peanuts -- crushed Place the shallots, garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, black pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms. In a large bowl, mix the paste with minced chicken, grated coconut, and lime leaves. Heat a grill or grill pan to hot. Place approximately 1 1/2 ounces chicken mixture on the end of a chopstick, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary. Place remaining chicken mixture on ends of chopsticks, and grill. To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side. To make the Satay Peanut Sauce: Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine. Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more. Add 2/3 cup water and the coconut milk, and bring to a boil. Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 24g Total Fat; (73% calories from fat); 3g Protein; 16g Carbohydrate; trace Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Balsamic Chicken Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups balsamic vinegar 4 medium garlic cloves -- finely chopped 1 tablespoon finely-chopped fresh rosemary 8 skin-on chicken thighs - (2 1/4 lbs) Coarse salt -- to taste Freshly-ground black pepper -- to taste Preheat oven to 450 degrees. Combine vinegar and garlic in a small, wide saucepan over medium-high heat. Bring to a boil. Continue to boil until thick, syrupy, and reduced to 1/3 cup, about 8 minutes. Stir in rosemary. Meanwhile, heat a large, heavy skillet with an oven-proof handle over medium-high heat. Season chicken with salt and pepper. Place chicken in skillet skin-side down, and sear until brown, 3 to 5 minutes. Remove chicken to a platter, and pour off excess fat. Return chicken to pan, skin-side up. Transfer pan to oven, and roast until an instant-read thermometer inserted in the thickest part registers 180 degrees, 10 to 15 minutes. Remove from oven. Turn on broiler. Brush chicken with reduced balsamic mixture. Place chicken in broiler until glaze is bubbly, 1 to 3 minutes. Serve. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Balsamic Roasted Sweet Potatoes And Butternut Squash Recipe By :Recipe from Sara Foster, owner of Foster's Markets in Durham and Chapel Hill, NC Serving Size : 10 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large sweet potatoes -- peeled, and cut into 3/4" by 3" cubes 1/4 cup olive oil -- plus more 1/4 cup balsamic vinegar -- plus more 2 tablespoons unsalted butter -- melted 2 tablespoons chopped fresh herbs such as rosemary and thyme Salt -- to taste Freshly-ground black pepper -- to taste 2 medium butternut squash -- peeled, seeded, and cut into 3/4" by 3" cubes 1 small arugula bunch -- washed, and stems removed Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper. In a separate bowl, toss together squash, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper. Arrange the vegetables in a single layer on two 13- by 18-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 60 minutes, rotating the pans between the shelves halfway through roasting. Remove the pans from the oven, and allow vegetables to cool slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately. This recipe yields 10 to 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 8g Total Fat; (24% calories from fat); 4g Protein; 53g Carbohydrate; 6mg Cholesterol; 21mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups cake flour (not self-rising) -- sifted 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter -- room temperature 2 tablespoons shortening 1 1/2 cups superfine sugar 2 large eggs -- lightly beaten 1 cup pureed ripe bananas 1 teaspoon vanilla extract 1/4 cup buttermilk 4 1/2 tablespoons confectioners' sugar -- to taste 3 cups sour cream === CHOCOLATE GLAZE AND CURLS === 13 ounces semisweet chocolate -- finely chopped === BANANA FILLING === 3 tablespoons unsalted butter 1/4 cup light brown sugar 2 1/2 pounds peeled ripe bananas -- cut 3/4" slices 1/4 cup bourbon === CREAM CHEESE FROSTING === 12 ounces cream cheese -- room temperatureerature 6 tablespoons unsalted butter -- room temperatureerature 3 cups confectioners' sugar Heat oven to 350 degrees. Arrange two racks in the center of oven. Line the bottom of two 8- by 2-inch buttered cake pans. Dust the bottom and sides with flour, tap out any excess. Sift together the flour, baking powder, baking soda, and salt; reserve. Cream butter and shortening on medium-low until very soft, 1 minute. Gradually add sugar until mixture is fluffy, about 3 minutes; scrape down sides twice. Gradually drizzle in eggs on lowest speed, beating after each addition until batter is no longer slick, 3 to 5 minutes; scrape down bowl three times. Add bananas and vanilla to buttermilk. On low speed, slowly add flour mixture, to egg mixture, alternating with buttermilk mixture, a little of each at a time, starting and ending with flour; scrape down sides twice. Divide batter evenly between pans. Bake 35 to 40 minutes, rotating pans after 25 to 30 minutes for even browning, until a cake tester inserted into center of each comes out clean. Transfer pans to wire racks to cool, about 15 minutes. Remove cakes from pans; return to cool completely on racks, tops up. (Makes two 8 inch layers) Meanwhile, sift the confectioners' sugar over the sour cream in a medium mixing bowl. Gently fold together with a rubber spatula. Transfer to the refrigerator to chill, and reserve to use for filling. To assemble cake, remove parchment paper from bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome for the final layer. Place another domed layer, dome-side down, on the serving platter. Spread chocolate glaze on the three remaining layers. Set aside to let the chocolate dry slightly. Arrange one-third of sauteed banana filling over the chocolate covered cake layer. Fill in between bananas with sweetened sour cream. Repeat filling and spreading process with the remaining two layers, topping with the reserved domed layer. Let cake chill and set one hour before frosting. Frost with cream cheese frosting; top with chocolate curls. CHOCOLATE GLAZE AND CURLS: Place chocolate in double boiler set over, but not touching, simmering water. Stir with rubber spatula until melted, about 3 minutes. Pour 1/4 cup melted chocolate into a clean 11- by 17-inch flat baking sheet. Repeat with second sheet. Use an offset spatula to spread chocolate as evenly as possible on each sheet. Transfer the baking sheets to the refrigerator to chill, about 20 minutes. Transfer baking sheets to a flat surface. Use a bench scraper to firmly scrape along bottom of sheet in direction away from your body. Hold bench scraper at a slight angle to sheet; push to form curls. If chocolate is too cold, it will splinter. Let sheet sit 2 to 4 minutes at room temperatureerature. Scraps of chocolate may be melted and used again. Refrigerate best curls for cake. Use remaining 3/4 cup melted chocolate to spread on three banana cake layers. (Makes enough for one cake) BANANA FILLING: Melt 1 1/2 tablespoons butter in a large skillet over medium high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake. (Makes 4 1/2 cups) CREAM CHEESE FROSTING: Beat the cream cheese in an electric mixer fitted with a paddle attachment on medium low speed until smooth, about 1 minute. Add the butter, and cream for 2 minutes, until smooth. Add the confectioners' sugar on low speed, and mix until completely combined. Beat on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and place in the refrigerator until mixture is chilled and firm, 3 to 4 hours, or overnight. (Makes 3 cups) Makes 1 eight-inch cake. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 6823 Calories (kcal); 603g Total Fat; (77% calories from fat); 78g Protein; 313g Carbohydrate; 1583mg Cholesterol; 3883mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 118 Fat; 18 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Daiquiri Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh lime juice 1/2 cup white rum 2 large bananas -- plus 4 slices banana -- for garnish 2 tablespoons sugar 2 cups ice cubes Combine all ingredients, except banana slices, in a blender; blend until smooth, and garnish with a slice of banana. This recipe yields 4 six-ounce drinks. Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 1g Total Fat; (3% calories from fat); 2g Protein; 50g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Banana Dumplings Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Dumplings Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sesame seeds -- toasted 20 won-ton wrappers 1 large ripe banana -- very thinly sliced 1 1/2 tablespoons unsalted butter 2 tablespoons honey Toast sesame seeds in a small skillet over med heat, shaking pan, until golden brown, about 2 to 3 minutes. Lay 1 wonton wrapper on a work surface; place 3 slices of banana off its center. Dip a finger in cold water and wet edges of wonton wrapper; fold it into a triangle and press down on the edges to seal. Place on a parchment-lined baking sheet and cover loosely with plastic wrap. Repeat process with the remaining wrappers and banana. Melt 1 tablespoon butter in a medium skillet over medium heat and add as many banana dumplings as will fit comfortably. Cook until golden brown, about 2 minutes on each side. Transfer to a baking pan in a warm oven. Repeat process until all the dumplings are cooked. Transfer to a serving platter, sprinkle with sesame seeds, and drizzle with honey. Serve immediately. Source: "Martha Stewart Living - December 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g Protein; 6g Carbohydrate; 3mg Cholesterol; 46mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Barbecue Beans Recipe By :Recipe from Ollie Gates, Gates Bar-B-Q, Kansas City, MO Serving Size : 18 Preparation Time :0:00 Categories : Beans Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans baked beans - (55-oz ea) 1/2 cup dark brown sugar - (firmly packed) 1/2 cup molasses 3 tablespoons Rib Seasoning 3/4 cup Barbecue Sauce 1 teaspoon liquid smoke === RIB SEASONING === 1 cup sugar 1/2 cup salt 2 tablespoons paprika 2 tablespoons red pepper 1 tablespoon ground cumin 1 tablespoon ground celery === BARBECUE SAUCE === 1 cup sugar 1/4 cup salt 2 tablespoons celery seed 2 tablespoons ground cumin 2 tablespoons ground red pepper 2 tablespoons garlic powder 1 tablespoon chili powder 2 quarts ketchup 2 cups apple vinegar 1 1/2 teaspoons liquid smoke 1 teaspoon lemon juice To make the Rib Seasoning: In a medium bowl, mix together all ingredients. Store in a tightly sealed jar. (Makes about 2 cups) To make the Barbecue Sauce: In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients, and mix well. Serve warm or at room temperature. Sauce can be stored in an airtight container in refrigerator for 2 to 3 weeks or in freezer for up to 6 months. (Makes about 3 quarts) In a cast-iron pot, combine beans, brown sugar, molasses, 3 tablespoons rib seasoning, 3/4 cup barbecue sauce, and liquid smoke. Cook on the grill, stirring occasionally, until hardened "crust" forms on top of beans (approximately 20 minutes). Serves 18 to 20. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 1g Total Fat; (3% calories from fat); 2g Protein; 61g Carbohydrate; 0mg Cholesterol; 5625mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecue Chicken And Ribs With Jane And Steve Recipe By :Jane Heller and Steve Gerard Serving Size : 12 Preparation Time :0:00 Categories : Chicken Grilling Pork Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups barbecue sauce -- plus more 9 baby back rib racks - (7-rib racks) -- cut into 3 and 4-rib sections 3 whole chickens - (4 lbs ea) -- cut 6 pieces each Heat ovens to 325 degrees and 350 degrees. Coat the bottoms of two large roasting pans with enough sauce to cover. Add chicken to one pan and ribs to the other. Coat chicken and ribs with remaining sauce. Bake ribs at 325 degrees until cooked through, about 1 hour. Bake chicken at 350 degrees until cooked through, 1 1/4 to 1 1/2 hours. Prepare a charcoal or gas grill. Place chicken and ribs on grill (discard sauce remaining in roasting pans). Grill chicken and ribs, turning and basting frequently with more sauce until well browned and heated through, 10 to 15 minutes. In a small saucepan, heat sauce to serve with chicken and ribs. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 2037mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Jane Heller and her husband, Steve Gerard who also make and sell their own "Sankaty Barbecue Sauce of Nantucket". Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Barbecue Sauce Recipe By :Recipe from Ollie Gates, Gates Bar-B-Q, Kansas City, MO Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup salt 2 tablespoons celery seed 2 tablespoons ground cumin 2 tablespoons ground red pepper 2 tablespoons garlic powder 1 tablespoon chili powder 2 quarts ketchup 2 cups apple vinegar 1 1/2 teaspoons liquid smoke 1 teaspoon lemon juice In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients, and mix well. Serve warm or at room temperature. Sauce can be stored in an airtight container in refrigerator for 2 to 3 weeks or in freezer for up to 6 months. Makes about 3 quarts. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 2950 Calories (kcal); 14g Total Fat; (3% calories from fat); 37g Protein; 751g Carbohydrate; 0mg Cholesterol; 48476mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 48 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Chicken with Spicy Peach Glaze Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Chicken Grilling Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peach preserves 1 garlic clove -- minced 2 tablespoons olive oil 1 tablespoon soy sauce -- plus 1 teaspoon soy sauce 1 tablespoon dry mustard 1/4 teaspoon cayenne pepper Salt Freshly-ground black pepper 4 split chicken breasts - (abt 5 lbs) 4 ripe peaches -- pitted and halved Heat the grill to medium hot. In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon pepper and mix well to combine. Sprinkle the chicken breasts with additional salt and pepper, and place, skin-side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking the chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move the chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through. Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 4g Total Fat; (23% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Oysters Recipe By :Recipe from Hog Island Oyster Company, P.O. Box 829, Highway 1, Marshall, CA Serving Size : 6 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dozen oysters -- scrubbed === HOGWASH === 1/2 cup natural rice vinegar 1/2 cup seasoned rice vinegar 2 shallots -- chopped fine 3 tablespoons fresh lime juice 1 small jalapeno -- seeded, chopped 1 bunch cilantro -- chopped === RED OYSTER SAUCE === 1/4 cup butter 1/2 cup olive oil 1 large garlic clove -- minced 1/4 cup sundried tomato paste 1/4 teaspoon Thai red curry paste 10 fresh basil leaves HOGWASH: Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour before using. Serve over Barbequed Oysters. (Makes 1 1/2 cups) RED OYSTER SAUCE: Melt butter in a medium saucepan over medium-low heat. Add remaining ingredients, except basil, and simmer until butter is brown, about 15 minutes. Roughly chop basil; add to sauce right before serving. Serve warm over Barbecued Oysters. (Makes 1 cup) OYSTERS: Heat grill until very hot. Place oysters on grill. When shells open (in about 3 minutes) use an oyster knife to detach oyster from top shell. Loosen top shell and discard. Spoon a tablespoon of Hogwash or Red Oyster Sauce over oysters before serving. Serves 6 to 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 27g Total Fat; (85% calories from fat); 5g Protein; 6g Carbohydrate; 56mg Cholesterol; 221mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Pork With Eileen Recipe By :Eileen Yin-Fei Lo Serving Size : 0 Preparation Time :0:00 Categories : Chinese Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds lean boneless pork loin 1/4 cup honey 3/4 wet (or red) preserved bean curd cake -- (3/4 oz) 2 tablespoons Mei Kuei Lu Chiew or gin -- see * Note 4 1/2 teaspoons dark soy sauce 4 1/2 teaspoons soy sauce 4 1/2 teaspoons oyster sauce 4 1/2 teaspoons hoisin sauce 1/2 teaspoon Chinese five-spice powder 1/4 teaspoon salt 1 pinch freshly-ground white pepper * Note: Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base. Cut pork into lengthwise strips 2 inches wide and 1-inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it. Place pork strips in a single layer at bottom of a small baking pan. Combine honey, wet preserved bean curd, Mei Kuei Lu Chiew, dark soy sauce, soy sauce, oyster sauce, hoisin sauce, five spice powder, salt, and pepper in a small bowl. Pour over pork. Turn to coat. Cover with plastic wrap, and marinate, refrigerated, for at least 4 hours or overnight. Heat oven to broil. Unwrap baking pan, and place in broiler about 4 inches from heat. Broil until cooked through, 15 to 35 minutes (depending on the heat of your broiler). The pork should be turned 3 or 4 times while it cooks. If the sauce dries out, add some boiling water to pan. When meat is cooked, remove from pan, use immediately; or allow to cool, and refrigerate until ready to use. This recipe yields 2 1/2 pounds. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 83g Carbohydrate; 1mg Cholesterol; 2631mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 5 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of cookbook author and Cantonese native, Eileen Yin-Fei Lo, HarperCollins Publishers, Publicity Department, 8th Floor, 10 East 53 Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Salmon with Mango-Chile Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Grilling Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 salmon steaks, 1" thick - (8 oz ea) === BARBECUE DRY RUB === 1/4 cup ground paprika 1/4 cup toasted coriander seed -- crushed 1/4 cup toasted cumin seed -- crushed 1/4 cup light brown sugar Salt -- to taste Freshly-ground black pepper -- to taste === MANGO-CHILE SAUCE === 1 cup pureed mango 1/4 cup fresh lemon juice 2 teaspoons minced jalapeño pepper 1/4 cup chopped fresh cilantro Make the Barbecue Dry Rub: Combine the ingredients in a small mixing bowl. (Makes 1 cup) Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear cross-hatched grill marks into each side by turning steaks ninety degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Make the Mango-Chile Sauce: Combine all ingredients in a small bowl, and mix well. Top finished steaks with Mango-Chile Sauce, and serve. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Shrimp With Billy Recipe By :Billy Tauzin, Jimmy and Deany Gravois Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- 2 sticks 1/2 cup olive oil 2 teaspoons finely-minced garlic 4 whole bay leaves -- finely crushed 2 teaspoons finely-crushed dried rosemary leaves 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon coarse salt Cayenne pepper -- to taste 1 tablespoon paprika 1/2 teaspoon freshly-ground black pepper 1 teaspoon freshly-squeezed lemon juice 2 pounds large shrimp (preferably with heads) -- in the shell Crusty baguette -- for serving Heat oven to 450 degrees. In a heavy-bottomed ovenproof saucepan, melt butter and add oil, stirring to combine. Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne, paprika, pepper, and lemon juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low, and simmer, stirring frequently, for 7 to 8 minutes. Remove from heat, and let stand at room temperature for at least 30 minutes. Add shrimp, and stir to combine. Return to heat, and cook shrimp over medium heat until the shrimp turn pink, 6 to 8 minutes. Transfer saucepan to oven, and bake for 8 minutes. Remove from oven, and serve immediately with crusty baguette. This recipe yields 10 servings as an appetizer. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 29g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 50mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Cook and Tell" by Billy Tauzin, Jimmy and Deany Gravois. (Copyright 1999 by Cajun Treats LLC). Billy Tauzin is a Louisiana congressman. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbie Doll Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Entertaining Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === YELLOW CAKE === 3 cups all-purpose flour -- plus more 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter -- room temperature 2 cups sugar 4 large whole eggs 1 1/4 cups buttermilk 1 1/2 teaspoons pure vanilla extract === MERINGUE BUTTERCREAM FROSTING === 1 1/4 cups sugar 5 large egg whites 1 pinch cream of tartar 1 pound cold unsalted butter 1 teaspoon pure vanilla extract === ASSEMBLY === 2 yellow tube cakes 1 yellow bowl cake 2 recipes Meringue Buttercream Frosting YELLOW CAKE: Preheat oven to 350 degrees. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour and tap out any excess. Sift together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing mixer, beat butter with paddle attachment until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl. Mix together the buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in 3 additions, beginning and ending with the flour mixture. Do not overbeat. Pour batter into prepared tube pan and bake 40 minutes or until cake tester inserted into center of cake comes out clean. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan and cool completely on wire rack. Cake can be stored in freezer for up to 1 month. FOR THE BOWL SHAPE: Make half the yellow cake recipe and bake in a buttered and floured 3-quart, 9 1/2-inch diameter stainless-steel bowl at 350 degrees for 40 minutes or until cake tester inserted in center comes out clean. Cool on wire rack. (Makes one 10-inch tube cake) MERINGUE BUTTERCREAM FROSTING: In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches soft-ball stage (238 degrees on a candy thermometer). Meanwhile, place egg whites in bowl of a standing mixer and beat with whip attachment on low speed until foamy. Add cream of tartar and beat on medium-high speed until stiff but not dry; do not overbeat. With mixer running, add syrup to whites in a stream; beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit; beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth. (Makes 4 1/2 cups) ASSEMBLY: Trim the tops off the 2 tube cakes to level. Trim the flat end of the bowl cake to level. Cut a hole through the center of the bowl cake the width of the Barbie doll. Place 1 tube cake, trimmed-side up, on a cake plate. Place the second tube cake, trimmed-side up, on top of the first. For the top layer, place the bowl cake, trimmed-side down, on top of the tube cakes. Spread 1 cup of frosting between each layer. Remove all clothing from the doll and wrap the doll's hair in plastic wrap. Insert doll into the hole of the bowl cake up to its waist. Use half of the remaining frosting to completely cover the outside of the cakes, evenly smoothing to form the skirt part of the doll. Tint remaining frosting with food coloring to desired colors. Using pastry bags and decorating tips, decorate the skirt and upper half of the doll with colored frosting, as desired. Remove plastic from the doll's hair, and serve. Makes 1 Barbie doll cake. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - Per serving: 5984 Calories (kcal); 208g Total Fat; (30% calories from fat); 90g Protein; 958g Carbohydrate; 1255mg Cholesterol; 4643mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 39 Fat; 44 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Bread Dough Recipe By :Recipe from Patricia Wells Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 teaspoon sugar 1 1/3 cups lukewarm water -- (about 105 degrees) 2 tablespoons extra-virgin olive oil 1 teaspoon fine sea salt 4 cups bread flour -- plus more In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. This recipe yields 1 1/2 pounds dough. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 2245 Calories (kcal); 36g Total Fat; (14% calories from fat); 67g Protein; 403g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 27 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe adapted from "Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France" (Scribner, 1996; $40) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Basic Creme Anglaise Recipe By :Recipe from Madeleine Kamman Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 8 large egg yolks 1/2 cup sugar Salt 2 tablespoons pure vanilla extract In a medium saucepan set over medium heat, scald the milk. In another medium saucepan, mix together the egg yolks, sugar, and a pinch of salt with a wooden spoon until well blended, being careful not to make the mixture foamy. (The egg yolks and sugar will now be mixed enough and will not curdle on contact with the scalded milk.) Stir the scalded milk into the egg-yolk mixture very slowly. A thin, white layer of foam will float to the surface of the uncooked custard. Place the saucepan over high heat. Using the wooden spoon, stir the custard in a "V-O" pattern: Start at eleven o'clock on the "face" of the saucepan, stir down to six o'clock, and return to one o'clock; then stir around the edges of the saucepan, beginning and ending at twelve o'clock. Continue stirring this way until the foam starts to lighten in color. The custard will become smoother and smoother; continue cooking until there is no more foam on the surface of the custard and only a few larger bubbles remain at the edges, about 4 minutes. At this point, an instant-read thermometer should read between 165 degrees and 170 degrees. Remove the saucepan from the heat. Using a hand whisk, beat the custard as strongly as possible in order to cool it (this process will prevent the eggs from being poached). Continue beating until the thermometer registers 155 degrees and the custard evenly coats a spoon and leaves a clean mark when you run your finger through it. Prepare an ice bath: Fill a large bowl halfway with ice cubes; toss salt generously among the cubes, and add a bit of water. Add the vanilla extract to the custard. Set a sieve over a large clean bowl, and pass the custard through the sieve. Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard, refrigerated, up to 24 hours. Makes 3 cups. COFFEE-FLAVORED CREME ANGLAISE VARIATION: Add 1 1/2 teaspoons, or more to taste, of best-quality instant-coffee powder to each cup of scalded milk before you begin making the custard in step one. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1162 Calories (kcal); 57g Total Fat; (44% calories from fat); 38g Protein; 125g Carbohydrate; 1767mg Cholesterol; 297mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 6 1/2 Other Carbohydrates NOTES : This recipe has been adapted from "The New Making of a Cook" by Madeleine Kamman (William Morrow & Co) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Basic Grilled or Broiled Chicken Cutlets Recipe By :Recipe from Mark Bittman Serving Size : 4 Preparation Time :0:00 Categories : Chicken Grilling Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken cutlets (2 whole breasts, 1 to 1 1/2 lbs) 2 tablespoons soy sauce freshly-ground black pepper -- to taste 1 tablespoon fresh lime juice 1 teaspoon dark sesame oil -- (optional) Rinse chicken and pat dry. Start a charcoal or wood fire or heat a gas grill or broiler. The fire should not be too hot, but the rack should be fairly close to the heat source, at a distance of 4 inches or less. If necessary, you can pound the chicken slices lightly between two pieces of waxed paper so that they are of uniform thickness. Brush the chicken pieces with the soy sauce, and sprinkle them with pepper. If you have time, let the chicken marinate in the refrigerator for 1 hour or more. Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Sprinkle with lime juice and sesame oil; serve hot or at room temperature. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (61% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 514mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Mark Bittman is the author of "How to Cook Everything: Great Recipes for Simple Food" (Macmillan General Reference, 1998; $25) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Basic Mayonnaise Recipe By :Michael Formichella Serving Size : 0 Preparation Time :0:00 Categories : Condiments Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large egg yolks 2 tablespoons champagne vinegar 2 tablespoons Dijon mustard Juice of 1 lemon 2 dashes Tabasco sauce Fine sea salt 2 cups vegetable oil - (to 2 1/2 cups) In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week. This recipe yields 3 cups. Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 17g Total Fat; (74% calories from fat); 10g Protein; 3g Carbohydrate; 638mg Cholesterol; 402mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Michael Formichella, executive chef, Belgo Nieuw York, 415 Lafayette Street, New York, NY 10003. 212-253-0594. Fax: 212-253-6059. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Piecrust Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar -- (optional) 8 tablespoons cold unsalted butter -- cut into small pieces 4 tablespoons ice water Place flour, salt, and sugar in the bowl of a food processor. Add butter and process until mixture resembles coarse meal, about 10 seconds (if you don't have a food processor, use a pastry cutter to cut in butter). With machine running, add ice water, drop by drop, just until dough holds together and is not wet or sticky. (You may not need all the water. Do not overprocess.) Test dough by squeezing a small amount together between your fingers. If it's still crumbly, add a bit more water. Turn out dough onto a large piece of plastic wrap and flatten into a circle. Wrap and chill for at least an hour. Makes a single crust for a 9-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 piecrust" - - - - - - - - - - - - - - - - - - - Per serving: 577 Calories (kcal); 2g Total Fat; (2% calories from fat); 16g Protein; 121g Carbohydrate; 0mg Cholesterol; 1071mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Basic Shortbread With Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups unsalted butter -- room temperature, plus more for buttering pan 2/3 cup sugar 3/4 teaspoon salt 3/4 teaspoon pure vanilla extract 3 1/3 cups all-purpose flour Heat oven to 275 degrees. Butter a 9- by 13- by 1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1-inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container up to 1 month. This recipe yields 36 bars. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 4201 Calories (kcal); 249g Total Fat; (53% calories from fat); 46g Protein; 451g Carbohydrate; 662mg Cholesterol; 1642mg Sodium Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 49 Fat; 9 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Basic Tart Crust Recipe By :Recipe from Michel Richard Serving Size : 0 Preparation Time :0:00 Categories : Pastry Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons room-temperature unsalted butter -- chopped butter for buttering tart pan 1 pinch salt 2 tablespoons sugar 1/4 cup half-and-half 1 1/4 cups pastry flour In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Beat in the salt and sugar. Stir in the half-and-half and 1/4 cup flour. Add the remaining flour, mixing with your fingertips or a fork until the ingredients are combined. Turn the dough out onto a piece of plastic wrap, and shape into a flat disk. Wrap, and refrigerate for at least 1 hour. (This can be prepared a day ahead.) Butter a 10-inch tart pan with a removable bottom. Roll the dough out between two large sheets of plastic wrap into an 11-inch circle. Remove the top sheet of plastic. Invert dough into the prepared pan. Trim and finish the edges. Cover, and refrigerate for at least 1 hour. Heat the oven to 350 degrees. Line the tart with parchment paper or aluminum foil, and fill with beans or pie weights. Bake until the crust is firm and set, about 20 minutes. Remove the beans and paper. Prick the bottom of the crust so it does not puff. Continue baking until well browned, 10 to 15 minutes. This recipe yields one 10-inch crust. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 ten-inch crust" - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 25g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe adapted from "Michel Richard's Home Cooking with a French Accent" by Michel Richard, William Morrow & Company, Inc. (Out of print) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Basil Deviled Eggs Recipe By :Recipe from "The Martha Stewart Cookbook" (Potter, 1995) Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh basil leaves 24 hard-cooked eggs 1/2 cup mayonnaise 1 tablespoon freshly grated parmesan Salt Freshly-ground black pepper Bring a small pan of water to boil. Drop in basil leaves for 30 seconds to blanch. Drain and rinse under cold water. (Blanching helps the basil stay green.) Peel the eggs and cut each in half. Place yolks in a food processor with the blanched basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste with salt and pepper. Fill egg white halves with filling. Cover with plastic wrap and refrigerate until ready to serve. Makes 48. Per serving: 55 calories; 3 g protein; 1 g carbohydrates; 4 g fat; 108 mg cholesterol; 47 mg sodium. Calories from fat: 72 percent. Source: "Contra Costa Times - 04-08-1998" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 2g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Basmati Pullao Recipe By :Recipe from Ismail Merchant Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups basmati rice -- rinsed, soaked 4 tablespoons unsalted butter 20 whole cloves 3 tablespoons chopped onion 2 cinnamon sticks, 3" each -- halved 1 3/4 cups chicken stock 1 teaspoon salt 3/4 cup unsalted whole cashews 1/3 cup golden raisins Cover the rice in cold water, and strain it through a sieve; repeat until the water runs clear; cover with clear cold water, and soak for 30 minutes. Let rice drain through a sieve and then sit an additional 30 minutes. In a large, heavy-bottomed saucepan, melt butter over medium-low heat, and saute the cloves, onions, and cinnamon until the mixture begins to brown, about 6 to 8 minutes. Add the rice, chicken stock (just enough to cover the rice), and salt; bring to a boil. Cover tightly, and simmer over low heat for 15 minutes, or until the rice is tender and fluffy. Mix in the cashews and the golden raisins just before serving. Makes 4 servings. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 494 Calories (kcal); 20g Total Fat; (33% calories from fat); 9g Protein; 80g Carbohydrate; 31mg Cholesterol; 1601mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bay Scallop en Papillote with Katy Recipe By :Recipe from Katy Sparks, Quilty's, NYC Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 2 shallots -- thinly sliced 1/2 pound chanterelle mushrooms 1/4 teaspoon fresh thyme leaves Salt Freshly-ground black pepper 1/2 pound Yukon gold potatoes 1/4 cup clarified butter 2 large leeks 1 tablespoon orange zest -- thinly sliced 1/4 teaspoon ground coriander 1/4 cup mirin (Japanese cooking wine) 2 pounds bay scallops 4 tablespoons prepared truffle butter === APRICOT MIGNONETTE === 2 tablespoons finely-chopped shallots 2 teaspoons freshly-cracked black pepper 2 tablespoons dried apricots -- chopped fine 1/2 cup white wine 1/2 cup cider vinegar 4 tablespoons fresh tarragon leaves Trim stems and slice mushrooms lenghwise 1/4-inch thick. Melt two tablespoons of butter in a large nonstick skillet over medium heat. Add the shallots and cook, stirring occasionally, until clear and translucent, about 2 to 3 minutes. Add the mushrooms and thyme; saute until tender, 5 to 7 minutes. Season to taste with salt and pepper. Heat the oven to 500 degrees. Slice the potatoes very thin. Brush a baking sheet with clarified butter, and arrange the potato slices in a single layer. Brush the top side of the potatoes with the remaining clarified butter. Season with salt and pepper. Bake in the heated oven until tender, 5 to 7 minutes. While the potatoes cook, prepare the leeks by halving and thinly slicing the white and pale green part only. In a large nonstick skillet over low heat melt the remaining two tablespoons of butter. Add the leeks, orange zest, coriander, and mirin. Cook, stirring occasionally, until the leeks are tender, clear and translucent, 5 to 7 minutes. Fold four 10- by 16-inch rectangles of parchment in half, matching the shorter ends together. Then cut out the shape of half a heart, starting at the bottom of the fold, as if you were making a valentine. Unfold the hearts. Assemble each package by arranging a bed of 6 to 8 potato slices on one half of the parchment heart; then add layers of 1/4 cup leeks, 1/4 cup chanterelles, 1/2 cup raw bay scallops, and dollop of truffle butter. Fold the other half of the heart over the food. Seal the package by folding the two edges of the heart together; allow enough room for steam to accumulate. Place the packages on an ungreased baking sheet, and bake until the paper puffs and the contents bubble, 4 to 5 minutes. Place package on a plate, and cut open just before serving. Accompany each with a small bowl of apricot mignonette for dipping. APRICOT MIGONETTE: Combine the shallots, pepper, apricots, wine, vinegar in a small bowl. Season to taste with salt. Stir well to combine and set aside. Divide into four small bowls and garnish with tarragon before serving. (Makes about 1 cup) Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 648 Calories (kcal); 27g Total Fat; (36% calories from fat); 44g Protein; 60g Carbohydrate; 139mg Cholesterol; 386mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 10 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bearnaise Sauce Recipe By :Recipe from Kerry Simon Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots -- finely chopped 1/2 cup white wine 1/2 cup champagne vinegar 4 1/2 teaspoons chopped fresh tarragon Freshly-ground black pepper -- to taste 4 large egg yolks 2 sticks cold unsalted butter -- cut up 1 1/2 teaspoons chopped fresh chervil Salt -- to taste Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy. Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume. Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine. Makes about 1 cup. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 21g Total Fat; (72% calories from fat); 12g Protein; 6g Carbohydrate; 851mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Kerry Simon is the executive chef at the Prime Steakhouse, Bellagio Hotel, 3600 Las Vegas Boulevard South, Las Vegas, NV 89109; 702-693-8484 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef "Ghoul"-Ash Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Unsalted butter 1/4 cup Olive oil 5 pounds Beef chuck Coarse salt Freshly ground pepper 5 pounds Yellow onions -- chopped 1/4 cup Hungarian paprika 3 cups Beef stock -- see * Note 2 pounds Broad egg noodles -- cooked Sour cream -- for garnish Chopped chives -- for garnish * Note: It is preferable to use homemade beef stock, but canned low-fat can be substituted. Skim stock of all fat. Trim beef well and cut into 1-inch cubes. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over high heat. Season meat with salt and pepper, to taste. Cook meat in batches, being careful not to overcrowd the pot, and adding 1 tablespoon each of butter and oil as needed. Cook each batch of meat until well browned on all sides, about 3 to 5 minutes, and transfer to a plate while the next batch browns. Reduce heat to low, add onions and cook, stirring occasionally until onions are translucent, about 15 to 20 minutes. Return meat to pot, add paprika and stock. Stir well to combine. Cook covered over very low heat, stirring occasionally, until meat is tender and the sauce has thickened, about 1-1/2 to 2 hours. Adjust seasonings. Serve over egg noodles with a dollop of sour cream and a sprinkling of chives. Serves 10 to 12. Comments: Martha Stewart got this family recipe from stylist Andrea La Hue, some of whose ancestors came from Bratislava, Slovakia. Halloween tip: You can serve this satisfying dish to guests at your Halloween party -- make sure to turn it into "ghoul"ash by garnishing each plate with a ghoulish little candy spider. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 826 Calories (kcal); 41g Total Fat; (45% calories from fat); 43g Protein; 69g Carbohydrate; 192mg Cholesterol; 647mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef And Celery Stew With Parvin Recipe By :Parvin Klein Serving Size : 6 Preparation Time :0:00 Categories : Beef Iranian Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BEEF AND CELERY STEW === 1 teaspoon saffron 1 teaspoon sugar 1/4 cup olive oil 6 garlic cloves -- finely chopped 2 large onions -- roughly chopped 1 1/2 teaspoons turmeric 1 teaspoon sweet paprika 1 pound beef filet -- cut in 1" pieces Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 large celery bunch with leaves 2 cups chopped flat-leaf parsley 1 cup chopped mint Juice of 1 lime 1 tablespoon tomato paste 1 tablespoon saffron-and-water mixture === PERSIAN RICE === 3 cups basmati rice 1 tablespoon coarse salt 1 teaspoon saffron 1 teaspoon sugar 1/4 cup olive oil 1 large onion -- roughly chopped 4 garlic cloves -- finely chopped 1 teaspoon turmeric 1 cup finely-chopped dill 1/2 teaspoon freshly-ground black pepper 3 1/2 cups fresh lima beans or 2 packages thawed frozen lima beans -- 10-oz. each 1 tablespoon unsalted butter For the Persian Rice: Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process twice, rinsing rice thoroughly. Add 2 teaspoons salt to rice and enough water to cover. Let stand 30 minutes. Bring a large pot of water to a boil. Drain rice, and add to boiling water. Boil until the rice feels tender between your fingers, 5 to 10 minutes. Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine ground saffron-and-sugar mixture with 1/4 cup hot water; set aside for 10 to 15 minutes. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook for 2 minutes. Add turmeric, and stir to combine. Continue to cook until the onions are lightly browned, about 5 minutes. Stir in dill, remaining teaspoon salt, pepper, and lima beans to combine. Add 1 tablespoon of saffron mixture and 2 tablespoons water to moisten slightly. Cook for 5 minutes, stirring occasionally. Drain rice in a colander. Add a little water to the pot, to remove any remaining grains of rice. Pour over rice in colander; set aside. In a large nonstick saucepan, add 1 tablespoon saffron-and-water mixture (saving the remainder for later use in this recipe), 2 tablespoons olive oil, butter, and 2 tablespoons water. Cook until butter is melted. Pour out one-half of saffron-and-butter mixture; set aside. Add enough of the drained rice to just cover the bottom of the saucepan, about 1/2-inch deep. Add about 3/4 cup bean mixture, spreading evenly over rice. Add the remaining rice to the beans, stirring to combine. Transfer to saucepan, spreading evenly. Drizzle remaining saffron-and-butter mixture over rice. Cover top of saucepan with a thick kitchen towel, and place lid on top. Cook over low heat for 30 minutes. Using a large platter, invert rice onto platter. Ffor the Beef And Celery Stew: Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine ground saffron-and-sugar mixture with 1/4 cup hot water; set aside for 10 to 15 minutes. In a large shallow saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic and onions. Cook until golden brown, about 10 minutes. Stir in 1 teaspoon turmeric and paprika. Add beef, salt, and pepper. Cook until meat is browned, about 10 minutes. Add 1 1/2 cups hot water, and stir to combine. Cover, and cook for 20 minutes. Cut celery on the diagonal into 1 1/2-inch pieces. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add celery, and cook for 20 minutes, stirring occasionally. Add parsley and mint to cooked celery. Stir in additional salt and pepper, and remaining 1/2 teaspoon turmeric. Cook for 2 minutes. Add celery mixture, lime juice, tomato paste, 1 tablespoon saffron-and-water mixture (saving the remainder for another use), and 2 cups hot water to beef; stir to combine. Cover, and cook over low heat for 1 hour. Serve with Persian rice. This recipe yields 6 servings. Comments: This authentic khoresh, or beef stew, calls for celery, originally cultivated by the Greeks, and turmeric, a spice first grown in Indonesia. Recipes for khoresh are often passed down through many generations and typify the harmony of flavors that's central to the region's cooking: Many ingredients are combined but no single flavor dominates; the spices are almost always mild and are chosen to complement one another. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 525 Calories (kcal); 22g Total Fat; (37% calories from fat); 9g Protein; 73g Carbohydrate; 5mg Cholesterol; 1025mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Parvin Klein, Color director, John Barrett Salon at Bergdorf Goodman, 754 Fifth Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Barley Soup Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beef Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon clarified unsalted butter 1 tablespoon olive oil Coarse salt Freshly-ground black pepper 2 pounds beef shoulder 2 small yellow onions -- chopped 8 cups beef stock -- or more 1 bouquet garni -- see * Note 3/4 cup pearl barley 3 carrots 3 parsnips 1 pound mixed mushrooms, such as white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet * Note: Make Bouquet Garni of rosemary, thyme, and bay leaf wrapped in cheesecloth. Heat butter and oil in a large pot over medium-high heat. Cut beef shoulder into 1/2-inch pieces. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon and set aside. Add onions and cook, stirring constantly, until well caramelized, about 5 to 7 minutes. Return meat to pot, and add stock. Bring to a boil. Reduce heat and simmer for 1 hour. Meanwhile, peel and cut carrots and parsnips into 1/2-inch pieces; cut mushrooms into 1-inch pieces. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings. Serves 6 to 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g Protein; 48g Carbohydrate; 0mg Cholesterol; 2859mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Fillet Roasted in Salt Recipe By :Recipe from Madeleine Kamman, chef and author Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds kosher salt 1 1/2 cups Primary Veal Stock -- (see recipe) 1/4 teaspoon grated lemon rind 2 tablespoons capers -- drained 1 small garlic clove -- mashed 1 1/2 tablespoons chopped Italian parsley leaves Freshly-ground black pepper 2 1/4 pounds beef fillet 18 fresh or canned grape leaves - (to 20) -- thoroughly dried Stuffed Mushrooms -- (see recipe) Preheat the oven to 450 degrees. Pour the boxes of salt into a large braising pot and heat in the oven until unbearably hot to the top of the hand. Meanwhile, place the veal stock in a medium saucepan over medium-low heat, and reduce to 1 cup. Add the lemon rind, capers, garlic, parsley, and pepper to taste. Keep warm in a hot-water bath to prevent further reduction. Trim the fillet, removing all traces of fat and silver skin between the muscles. Tie the roast with fine string at 1-inch intervals. Blanch the fresh grape leaves for 1 second in boiling water so they can bend easily. Cool them, then remove their stems and central rib. (Eliminate these steps if using canned leaves.) Roll the meat into the leaves, and tie at 1/4-inch intervals. Using a large measuring cup with a handle, transfer two thirds of the hot salt to a medium roasting pan. Arrange the meat on the bottom layer of salt, and immediately cover it with the reserved salt, to cover completely. Turn the oven temperature down to 400 degrees, and roast about 25 minutes. Remove the meat from the oven when it reaches an internal temperature of 110 degrees. Keep the meat wrapped in the leaves, and let rest 5 minutes. To serve, remove all strings and leaves, slice, and serve with the caper sauce and a garnish of stuffed mushrooms. Makes 6 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 284533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Jerky (Martha Stewart) Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Beef Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds top round London Broil -- trimmed of fat 3 teaspoons salt 2 teaspoons coarsely-ground black pepper 1 teaspoon garlic powder The beef should be quite lean, because fat can become rancid with storage. Cut meat into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic powder in a small bowl. Rub spice mixture into strips. Cover loosely with plastic wrap, and marinate for 48 hours in the refrigerator. Remove a rack from the oven. Preheat the oven to 115 degrees. Remove the strips from the marinade, and lay them directly on the oven rack so that air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven until well dried, 6 to 8 hours. Makes about 1 pound dried jerky. Comments: The USDA recommends cooking the beef jerky at 160 degrees for the first 4 hours and then reducing the temperature to 130 degrees during the dehydrating process. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 6396mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Beef Roast Recipe By :Sabina Waksal Serving Size : 8 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds top or bottom round beef 1 teaspoon poultry seasoning 2 medium garlic cloves -- crushed Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup dry white wine 3 tablespoons olive oil Heat oven to 350 degrees. Rub beef with poultry seasoning, garlic, salt, and pepper. Place in a large Dutch oven with cover. Add wine, and drizzle with oil. Cover, and transfer to oven. Cook for 1 1/2 hours. Remove cover, and continue cooking until nicely browned and an instant-read thermometer inserted into center registers 130 degrees for medium or 140 degrees for well done, 30 minutes to 1 hour more. Remove from oven. Let rest for 20 minutes. Transfer to a cutting board with a well. Skim fat from surface of juices. Slice meat against the grain into 1/4-inch slices. Transfer to a large serving platter, and ladle meat juices over beef. Serve immediately. This recipe yields 8 to 10 servings. Comments: The 20 minute resting period allows juices to recirculate in the meat and the internal temperature to rise about 10 degrees. If the meat is cooked to 130 degrees, it will be 140 degrees after resting. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 5g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Sabina Waksal, the mother of Martha's good friend Sam. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Stock 101 Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beef Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef bones 4 large unpeeled onions -- quartered 1 garlic head -- halved crosswise 2 carrots -- cut into 2" pieces 3 celery ribs -- cut into 2" pieces 1 cup red wine Bouquet garni -- see * Note * Note: Make Bouquet Garni from parsley, thyme, bay leaves, peppercorns and cloves wrapped in cheesecloth. Heat oven to 450 degrees. Place bones in a roasting pan, and roast, 45 minutes, stirring occasionally. Add onions, garlic, carrots, and celery to roasting pan. Return to oven until well browned, roasting for a total of 1 to 1 1/2 hours. Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; discard any fat. Heat roasting pan on stove over high heat. Add wine to deglaze, stirring to loosen any browned bits from bottom of pan. Transfer to stockpot, and add bouquet garni, tying to handle of pot for easy removal. Add enough cold water to cover by 2 inches. Bring to a boil and reduce to simmer. Cook for 7 to 8 hours, skimming frequently. Strain the stock through a chinois or fine sieve into a large bowl or pot, and set the bowl in an ice bath. When cool, cover and refrigerate overnight. Remove layer of fat from bowl or pot. Stock can be stored in refrigerator for 3 days and frozen for up to 3 months. Makes about 2 quarts. GOOD THING: After making a rich meat stock, allow it to chill in the refrigerator overnight. Then skim the surface with a slotted spoon to remove any solidified fat. Place damp cheesecloth in a strainer, and freeze until firm. Pour the skimmed stock through the lined strainer to remove very last vestige of fat. Use perfectly strained stock in your favorite soup or sauce. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 308mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Stroganoff With Ariadne Recipe By :Recipe from Ariadne Esterhazy Clifton Serving Size : 0 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons unsalted butter 3 shallots -- finely chopped 1 pound shiitake mushrooms -- stems removed, and roughly chopped 1 pound white button mushrooms -- sliced 1/2 cup cognac 2 cups heavy cream 1 teaspoon English-style mustard Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons olive oil 2 pounds beef tenderloin -- cut 1/8" thick strips 1 cup pear tomatoes -- halved 1 pound pappardelle -- cooked 1 tablespoon crème fraîche 1 pinch saffron 1/4 cup tarragon -- finely chopped Tarragon sprigs -- for garnish 1/4 cup finely-chopped flat-leaf parsley In a large sauté pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and sauté until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper. Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute and add to mushrooms. Once all the meat is seared, deglaze sauté pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to sauté pan. Cook until just heated through, about 5 minutes. Add crème fraîche. Heat remaining 1 tablespoon butter in a medium sauté pan over medium-high heat. Add tomatoes, and sauté until heated through, about 2 minutes. Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs. This recipe yields ?? servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 8565 Calories (kcal); 509g Total Fat; (53% calories from fat); 278g Protein; 709g Carbohydrate; 1528mg Cholesterol; 739mg Sodium Food Exchanges: 44 1/2 Grain(Starch); 22 Lean Meat; 1 Vegetable; 0 Fruit; 85 1/2 Fat; 0 Other Carbohydrates NOTES : Ariadne Esterhazy Clifton is the owner of Ariadne Clifton Inc. Catering, 245 Western Avenue, Essex, MA 01929. 978-468-3888 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Tenderloin with Herb-Salt Crust Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups coarse salt -- plus 2 tablespoons coarse salt 1/4 cup fresh thyme leaves -- plus 3 tablespoons fresh thyme leaves 1/4 cup fresh rosemary leaves -- plus 3 tablespoons fresh rosemary leaves 2 large eggs -- separated 2 cups all-purpose flour - (to 2 1/2 cups) -- plus more 2 pounds beef tenderloin - (to 3 lbs) -- tied, at room temperature 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 10 fresh sage leaves 2 whole bay leaves 1 cup fresh flat-leaf parsley leaves 6 garlic cloves -- thinly sliced Freshly-ground black pepper In the bowl of an electric mixer fitted with the paddle attachment, combine 2 cups salt with 3 tablespoons thyme and 3 tablespoons rosemary. Add egg whites and 2/3 cups water; mix until thoroughly combined. A little at a time, add up to 2 cups flour, beating on medium speed, until mixture forms a firm, homogenous dough, 2 to 3 minutes. The dough should be firm but not too moist or sticky. If necessary, knead in additional flour or water. Form dough into a square; wrap in plastic. Let rest at room temperature at least 2 hours or up to 24 hours. Heat oven to 375 degrees. Rinse tenderloin, and pat dry. Heat the butter and olive oil in a large skillet set over medium-high heat. When skillet is hot, add the beef. Sear well on all sides, about 1 1/2 minutes per side. Transfer tenderloin to a wire rack set over a baking pan to cool, 5 minutes. On a lightly floured surface, roll out dough to an approximately 10- by 15-inch rectangle (rectangle should be large enough to completely encase tenderloin). Sprinkle remaining 1/4 cup thyme, 1/4 cup rosemary, the sage, bay leaves, parsley, and garlic over dough. Remove twine from tenderloin, and place it in the center of the dough. Roll dough around the beef, completely encasing it. Press edges together to seal. Carefully transfer wrapped beef to a roasting pan. In a small bowl, mix egg yolks with 2 teaspoons water; brush entire surface of dough with egg wash. Sprinkle remaining 2 tablespoons salt over the top. Place baking pan in center of oven. Roast until crust is light golden and an instant-read thermometer inserted into the center registers 125 to 130 degrees (for medium-rare), allowing 10 to 12 minutes per pound. Remove pan from oven; let rest at room temperature for 1 hour. When ready to serve, slice off the crust at one end, and remove beef; discard crust. Season the beef with pepper, slice, and serve. Serves 6 to 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 6g Total Fat; (74% calories from fat); 2g Protein; 2g Carbohydrate; 68mg Cholesterol; 31980mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beer Bannock Bread Recipe By :José Janssen Serving Size : 4 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter - (to 1 cup) -- melted, cooled 3 cups self-rising flour 1/4 cup sugar 1 teaspoon coarse salt 1 can beer - (12 oz) Fruit preserves -- for serving Over a campfire, heat enough butter to cover the bottom of a large cast-iron skillet by 1/4 inch. Place flour, sugar, and salt in a medium bowl. Stir to combine. Add beer, and stir until a soft, sticky dough forms. Scrape dough into hot pan. Dip fingers in cooled melted butter, and press bread evenly into pan. Cover dough with a thin layer of melted butter. Cook 10 minutes. Flip, and cook until brown, about 10 minutes more. Serve topped with a dollop of fruit preserves. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 1g Total Fat; (2% calories from fat); 9g Protein; 82g Carbohydrate; 0mg Cholesterol; 1661mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of chef José Janssen, Tincup Wilderness Lodge, located on Tincup Lake in Canada's Yukon Territory Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Beer Braised Beef Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound slab bacon -- cut in 1/2" cubes 3 pounds beef chuck or round -- cut in 1/2" slices Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons canola oil -- to 3 2 large onions -- thinly sliced 2 bottles ale - (12 oz ea) -- such as Hennepin Ale from the Ommegang Brewery 2 tablespoons all-purpose flour 4 sprigs thyme 3 sprigs flat-leaf parsley 3 bay leaves Boiled small new potatoes -- for serving Adjust rack to bottom third of oven and heat to 325 degrees. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper towel-lined baking sheet; set aside. Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium-high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside. If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions and deglaze with about 2 tablespoons of the ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon. Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork tender, about 2 hours. Remove herb bundle, and discard. Taste and adjust for seasoning. Serve with boiled small new potatoes. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 14g Total Fat; (69% calories from fat); 7g Protein; 7g Carbohydrate; 16mg Cholesterol; 305mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beer-Braised Pork Butt Recipe By :Recipe from Chris Schlesinger Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds boneless Boston pork butt 3 tablespoons vegetable oil Coarse salt Freshly-ground black pepper 2 celery stalks -- diced 2 medium onions -- diced 8 garlic cloves -- minced 1 plum tomato -- diced 1/2 cup balsamic vinegar 4 bottles dark beer - (12 oz ea), preferably Guinness Stout 1 baking potato -- peeled, and cut into 1" cubes 1 sweet potato -- peeled, and cut into 1" cubes 1 turnip -- peeled, and cut into 1" cubes 1 celeriac -- peeled, diced 2 parsnips -- peeled, diced 2 carrots -- peeled, diced 1/2 cup chopped parsley Heat oven to 250 degrees. Rub pork butt with oil, and season liberally with salt and pepper. In a large Dutch oven, over medium-high heat, place meat fat-side down, and brown, about 5 minutes on each side. Remove meat from pot, and pour off most of the remaining fat, reserving enough to saute the onions, celery, and garlic until translucent, about 5 minutes. Add tomato, and deglaze the pot with balsamic vinegar. Pour in beer, and return meat to pot. Bring to a simmer over high heat, and cover. Transfer to oven for 3 hours. After 3 hours, remove pot from oven, and skim off any excess fat. Add remaining vegetables, and cover. Return to oven for 45 to 60 minutes. When finished cooking, the meat and vegetables should be fork tender. To serve, slice meat across the grain. Arrange meat slices on platter with vegetables, and sprinkle with parsley. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Chris Schlesinger is Owner and chef of East Coast Grill, 1271 Cambridge Street, Cambridge, MA 02139; 617-491-6568 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beet and Mache Salad with Riad Recipe By :Recipe from Riad Nasr, Chef; Balthazar, 80 Spring Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium beets 4 sprigs fresh thyme Coarse salt -- plus more Freshly-ground black pepper 1 1/2 teaspoons olive oil 1 cup kosher salt 2 medium leeks, white part only 1/4 pound haricots verts 1/4 pound mache -- see * Note, or frisee or watercress 8 thin slices goat cheese 1/2 cup walnuts -- toasted === SHERRY VINAIGRETTE === 1 teaspoon sherry vinegar 1 teaspoon Dijon mustard 1/4 cup grapeseed oil 1 tablespoon walnut oil Coarse salt Freshly-ground black pepper * Note: Mache, a member of the chicory family, is a green also known as rapunzel, feldsalat, lamb's lettuce, and corn salad, the latter because it is often grown in cornfields. Preheat oven to 375 degrees. Wrap each beet individually in aluminum foil; include a sprig of thyme on top of beet, salt and pepper to taste, and drizzle 1/4 teaspoon olive oil in each package. Coat bottom of a small cast-iron skillet evenly with kosher salt. Place skillet in oven, and roast beets 45 minutes to 1 hour, until tender enough to be pierced with a sharp knife. Allow them to cool, and peel skin off beets by rubbing in between a paper towel. Quarter leeks horizontally, without cutting through the root end. Tie leeks together in a bunch with kitchen string. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Place ice cubes in a medium mixing bowl and fill with cold water. Remove from pot with a strainer or slotted spoon, refresh in bowl of ice water, and drain. Blanch leeks in same pot, until tender, 10 to 15 minutes. Cool to room temperature. Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt. Arrange salad on individual plates by thinly slicing one beet per plate with a mandolin. Season beets with salt and pepper. Arrange haricots verts on top of beets, then add mâche. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts. SHERRY VINAIGRETTE: In small bowl, whisk together sherry vinegar, Dijon mustard, and grapeseed and walnut oils. Season to taste. (Makes about 1/3 cup) This recipe makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1323 Calories (kcal); 108g Total Fat; (73% calories from fat); 74g Protein; 15g Carbohydrate; 238mg Cholesterol; 23425mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beet Horseradish Recipe By :Recipe from Eva Tomiunk, Ukrainian folk artist Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium cooked peeled beets 1/4 cup fresh horseradish -- peeled 1 tablespoon sugar 1 teaspoon salt 1 tablespoon white vinegar -- plus 1 teaspoon white vinegar Using a box grater, grate the beets over a medium-size bowl, alternating between the coarse and fine sides of the grater. Repeat with horseradish, using only the fine side of the grater. Add sugar, salt, and vinegar to the beets-and-horseradish mixture, and stir to combine. Adjust seasonings to taste. Makes 2 1/2 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 27g Carbohydrate; 0mg Cholesterol; 2138mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Beet Salad With Ed Recipe By :Edward Brown Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large red beet -- cooked, peeled, and cut into 1/4" pieces 1 large yellow beet -- cooked, peeled, and cut into 1/4" pieces 1 1/2 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon toasted caraway seeds -- coarsely chopped Coarse salt -- to taste Freshly-ground black pepper -- to taste To cook the beets, you can either boil them in salted water or wrap them in aluminum foil and roast in a 400 degree oven until tender. Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and chill overnight. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 10g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Edward Brown, Executive chef, The Sea Grill, Rockefeller Center, 19 West 49th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Belgian Frites Recipe By :Michael Formichella Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- see * Note Vegetable oil -- for frying Fine sea salt -- to taste * Note: Bintjes potatoes are preferred. Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when fried, Idaho work almost as well. Peel potatoes and sliced lengthwise into 1/3- by 1/3- by 2 1/2-inch sticks. Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry. Heat 3 inches oil in a large stockpot to 275 to 300 degrees. Line two baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer. Increase oil temperature to 350 to 360 degrees. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt, and serve immediately. This recipe yields 4 servings. Comments: Legend has it that the french fry was invented not by the French, but by a group of Belgian peasants in the seventeenth century. During an especially brutal winter, the river that was their main source of sustenance froze, making fishing impossible. In lieu of the real thing, these creative folk took to carving potatoes into fish shapes and frying them. The American term "french fry" is derived not from a mistaken French origin -- the French call them pommes frites -- but from the fact that they are "frenched," or cut lengthwise into strips. The method of twice-frying potatoes is also attributed to Belgium, where, in the mid-nineteenth century, a man named Coudelier recorded a process he called "double friture," in which the potato strips are first blanched in vegetable oil to cook the insides, then left to cool completely, and fried again at a much higher temperature to crisp the outsides and give them a rich golden color. Belgians are passionate about these frites, which are commonly sold in small shops along city streets and served in paper cones with a sprinkling of salt and a generous dollop of mayonnaise. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Michael Formichella, executive chef, Belgo Nieuw York, 415 Lafayette Street, New York, NY 10003. 212-253-0594. Fax: 212-253-6059. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Belgo Po'pei Mussel Platter Recipe By :Michael Formichella Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup diced bacon 80 mussels - (abt 2 1/4 lbs) -- scrubbed, debearded 1 1/2 cups dry white wine or Belgian beer 1 bay leaf, preferably fresh 4 cups heavy cream 1 pound spinach -- well washed 3 tablespoons unsalted butter 3 shallots -- finely chopped 1 garlic clove -- finely chopped 1 pinch freshly-grated nutmeg 1/2 cup grated Gruyère 1/2 cup grated cheddar cheese Coarse salt -- to taste Freshly-ground black pepper -- to taste In a medium skillet, cook bacon over medium heat until crisp and brown, about 10 minutes. With a slotted spoon transfer bacon to a paper-towel-lined plate to drain. Place mussels in a large pot. Add 1 1/2 cups water, wine, and bay leaf. Cover, and bring to a boil over high heat. Steam until mussels open, 3 to 4 minutes. Drain, and cool slightly. Remove mussels from shells. Discard half of shells. Place mussels in remaining shells, and transfer to a baking sheet. Simmer cream in a small saucepan until reduced by half, about 2 cups. Prepare an ice bath. Bring a medium pot of salted water to boil. Add spinach, and blanch until just wilted, about 15 seconds. Transfer to ice bath to stop cooking. Squeeze spinach very dry. Place in blender. Heat butter in a medium skillet over medium-high heat. Add shallots and garlic; cook, stirring, until translucent, about 5 minutes. Add to blender with spinach. Add reduced cream, nutmeg, 1/4 cup Gruyère, 1/4 cup cheddar, salt, and pepper. Purée until well combined. Heat broiler. Evenly spoon spinach mixture over mussels. Top with bacon and remaining 1/4 cup of each cheese. Broil until heated through and bubbling, about 2 minutes. Serve immediately. This recipe yields 4 servings. Chef's Tips: Buy mussels only if they smell like the sea. Before steaming the mollusks, remove their beards. If they contain any debris, soak them for a couple of hours in salt water; soaking them in tap water will kill them. If you find a few with their shells slightly ajar, don't be alarmed: Simply tap the shell, and it should close; if it doesn't, discard. Also discard any mussel that doesn't open after being steamed. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 985 Calories (kcal); 102g Total Fat; (90% calories from fat); 12g Protein; 12g Carbohydrate; 364mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Michael Formichella, executive chef, Belgo Nieuw York, 415 Lafayette Street, New York, NY 10003. 212-253-0594. Fax: 212-253-6059. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bento Boxes With Ellen Recipe By :Recipe from Ellen Greaves Serving Size : 4 Preparation Time :0:00 Categories : Rice Salads/Dressings Scallops Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === MESCLUN SALAD === 1 1/2 tablespoons vinegar, sugarcane, champagne, or white-wine 1 pinch brown sugar Coarse salt Freshly-ground black pepper 2 tablespoons extra-virgin olive oil 6 ounces mesclun salad greens === PICKLED VEGETABLES === 1 cup unseasoned rice vinegar 1/4 cup sugar 1 tablespoon salt 1 carrot 1 red pepper 1 yellow pepper 1/2 jicama === SEARED SCALLOPS WITH SCALLIONS === 2 tablespoons sesame oil 3 tablespoons soy sauce 2 bunches scallions 2 carrots 1 1/2 tablespoons peanut oil 1 pound fresh sea scallops -- cleaned Coarse salt === JASMINE-TEA RICE === 2 cups Japanese rice 3 tablespoons jasmine tea 1 tablespoon peanut oil 1 teaspoon coarse salt Freshly-ground black pepper * Note: Bento boxes are made of metal or lacquered wood. These tidy lunch boxes are divided into sections for each part of the meal. MESCLUN SALAD: In a large bowl, whisk together vinegar, brown sugar, salt, and pepper. Whisk in olive oil, and adjust seasoning if necessary. Add greens, and toss to coat thoroughly with dressing; your hands are the best tools for this job. (Serves 4) PICKLED VEGETABLES: Peel carrot and cut at angles into 1/2-inch pieces. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. (Serves 4) SCALLOPS: Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute. Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side. To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan. (Serves 4) RICE: Rinse rice well. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula. Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold's press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature. (Makes 4 cups) Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 423 Calories (kcal); 23g Total Fat; (48% calories from fat); 21g Protein; 33g Carbohydrate; 37mg Cholesterol; 3048mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates NOTES : Ellen Greaves is executive chef; The Tea Box Cafe, Takashimaya New York, 693 Fifth Avenue, New York, NY 10022 (212-350-0182) - "Simple Menus For the Bento Box" by Ellen Greaves (Morrow; 1998), co-authored with Wayne Nish, will be released summer of 1998. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Berry Cupcakes Recipe By :Martha Stewart Serving Size : 18 Preparation Time :0:00 Categories : Cupcakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- sifted 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups unsalted butter -- room temperature 2 cups sugar 5 large eggs 2 teaspoons pure vanilla extract 1 cup buttermilk raspberries and blueberries -- for topping === SEVEN MINUTE FROSTING === 3 cups all-purpose flour -- sifted 2 large egg whites 1 1/2 cups superfine sugar 2 teaspoons light corn syrup 1/4 teaspoon cream of tartar 1/2 teaspoon pure vanilla extract Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined. With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated. Divide batter evenly between baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, about 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool. Make the frosting: In a heat-proof bowl, combine egg whites, sugar, corn syrup, cream of tartar, and 5 tablespoons cold water. Set bowl over a pot of rapidly boiling water. Using a handheld electric mixer, beat mixture on medium-low speed for 4 minutes. Beat on high speed 3 minutes more or until soft peaks form. Remove from heat; add vanilla. Continue beating until glossy and spreadable, 3 to 5 minutes more. Use frosting immediately. (Makes 3 cups) Frost cupcakes with seven-minute frosting. Decorate with raspberries and blueberries. This recipe yields 18 to 20 large cupcakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 17g Total Fat; (38% calories from fat); 7g Protein; 56g Carbohydrate; 94mg Cholesterol; 161mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Berry Parfait (Martha Stewart) Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup blackberries -- see * Note 1 cup raspberries -- see * Note 4 teaspoons sugar 4 tablespoons Cointreau * Note: Alternately, use any other berries in season. Divide the berries equally among 4 eight-ounce glasses. Sprinkle each with 1 teaspoon sugar, and drizzle with 1 tablespoon Cointreau. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Bhindi Masala Recipe By :Recipe from Peter Beck Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 medium onions -- finely chopped 1 1/2 teaspoons minced peeled fresh ginger 1 1/2 teaspoons minced garlic 1/2 teaspoon turmeric 2 teaspoons ground coriander 2 teaspoons ground cumin Coarse salt 2 whole tomatoes -- chopped 1 teaspoon chile powder -- or to taste 40 okra -- trimmed, and cut into 1" pieces 1/2 green bell pepper -- chopped 1 teaspoon Garam Masala === GRARM MASALA === 1 teaspoon cardamom pods 1 dried bay leaf 1/2 teaspoon whole cloves 1/4 teaspoon black peppercorns 1 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1 cinnamon stick 1/2 whole nutmeg GARARM MASALA: Toast all spices for garam masala in small saute pan, over medium heat, about 5 minutes until fragrant. Allow to cool in the pan. Transfer contents to a spice grinder and grind to a fine powder. BHINDI: Grind ginger and garlic into a paste using a small food processor. Heat oil in large skillet, over medium heat, add onions, and saute until translucent, about 5 minutes. Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring, 1 to 2 minutes. Add tomatoes, chile powder, okra, and green peppers. If mixture appears dry, add 1/4 cup water. Add garam masala, and cook, covered, 15 to 20 minutes. Makes 4 servings. Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 503 Calories (kcal); 9g Total Fat; (15% calories from fat); 22g Protein; 90g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Peter Beck is the executive chef of Bombay Bar & Grill, 616 Post Road East, Westport, CT 06880; 203-226-0211 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Big Bob Gibson Bar-B-Q Baked Beans Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Beans Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans baked beans - (28 oz ea) -- preferably Bush's 1 medium green bell pepper -- cut 1/4" dice 1 small onion -- cut 1/4" dice 1/2 cup Worcestershire sauce 1/2 cup Big Bob Gibson Championship Red Sauce 1/2 cup light-brown sugar - (packed) 2 tablespoons yellow mustard Heat oven to 350 degrees. Combine ingredients in a large, shallow baking dish or a bean pot. Stir to combine. Bake uncovered for 45 minutes. Stir, and cook for an additional 30 minutes. Serve warm. This recipe yields 20 servings. Comments: Although they are almost synonymous with Southern barbecue, baked beans actually originated in New England as a traditional Sunday dish prepared with molasses and spices. During her trip to the World Championship Barbecue Cooking Contest in Memphis, food editor Susan Spungen found that one of the competitors, Big Bob Gibson Bar-B-Q, has been serving baked beans alongside its prizewinning barbecue since 1925. This is the restaurant's easy recipe for delicious baked beans. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - special thanks to Susan Spungen, Food editor, Martha Stewart Living. Recipe from Big Bob Gibson Bar-B-Q, 1715 Sixth Avenue SE, Decatur, AL. Big Bob Gibson Championship Red Sauce is $3 for a 16-ounce bottle and can be ordered through their website located at: Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Big Bob Gibson Mustard Slaw Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium green cabbage heads - (4 lbs ea) -- cored, shredded 1 large white onion -- shredded 1 green bell pepper -- shredded 1 large carrot -- peeled, shredded 1 large celery rib -- shredded 3/4 cup apple cider vinegar 3/4 cup prepared yellow mustard 1/2 cup ketchup 1/2 cup sour cream 1/4 cup mayonnaise 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 1/4 cups sugar -- or to taste Choose a cabbage with fresh, crisp, firmly packed leaves; the head should be heavy for its size. In a large bowl, add cabbage, onion, bell pepper, carrot, and celery. Mix to combine. In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill. This recipe yields 20 servings. Comments: Derived from the Dutch words for cabbage ("kool") and salad ("sla"), coleslaw is the perfect accompaniment to outdoor cooking. Its refreshing mix of cabbage and creamy dressing offsets the heat and spices of barbecued meat, and it's one of the main ingredients in Memphis pulled-pork sandwiches. Like most slaws, this one tastes even better the next day. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 4g Total Fat; (32% calories from fat); trace Protein; 16g Carbohydrate; 4mg Cholesterol; 375mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - special thanks to Susan Spungen, Food editor, Martha Stewart Living. Recipe from Big Bob Gibson Bar-B-Q, 1715 Sixth Avenue SE, Decatur, AL Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bill's Favorite Dessert Recipe By :Bill and Camille Cosby Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 packages Knox unflavored gelatin 1 kiwi -- peeled, diced 1 cup raspberries 1 cup strawberries -- diced 1/2 cup seedless red grapes -- halved 1 tablespoon banana extract 1 tablespoon orange extract 1/2 teaspoon strawberry extract Mint leaves Whipped cream -- for serving Put gelatin and 2 cups water in saucepan; stir until dissolved. Add remainder of ingredients, and simmer until raspberries dissolve. Pour into mold to cool. Serve topped with fresh whipped cream. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Bill and Camille Cosby. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Birch De Noel Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Christmas Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh coconut 6 large eggs -- separated 3/4 cup sugar 1/4 cup cocoa powder 1/4 cup all-purpose flour 2 tablespoons rum Sugared rosemary sprigs -- see * Note === WHITE CHOCOLATE MOUSSE === 1 envelope powdered gelatin - (7 grams) 12 ounces best-quality white chocolate -- roughly chopped 2 1/2 cups heavy cream === SNOWY CHOCOLATE TRUFFLES === 1 1/2 cups slivered almonds -- (optional) 1 pound best-quality bittersweet chocolate 1 cup heavy cream confectioners' sugar -- for dusting === SWISS MERINGUE === 4 large egg whites 1 cup superfine sugar 1 pinch cream of tartar 1/2 teaspoon pure vanilla extract === MERINGUE MUSHROOMS === 2 ounces bittersweet chocolate -- chopped 3 ounces white chocolate -- chopped === SEVEN MINUTE FROSTING === 3/4 cup sugar -- plus 2 tablespoons sugar 1 tablespoon light corn syrup 3 large egg whites * Note: To make sugared rosemary sprigs, brush washed sprigs with a glaze of one egg white from a large egg thinned with a tablespoon of water, then coat in superfine sugar, and let dry. Heat oven to 350 degrees. Wrap coconut in a kitchen towel, and place in oven for 20 minutes. Remove from oven, and place on a work surface. Reduce oven to 250 degrees. Tap coconut with a hammer until it cracks in several places; break it into pieces. The white flesh should be slightly pulling away from the hard shell. Separate it, keeping pieces of coconut as large as possible. Using a vegetable peeler, shave the largest pieces of coconut into long curls, and place on a baking sheet in oven. Bake for 15 to 20 minutes, until just dry. Grate the smaller pieces on the small holes of a box grater. You will need about 1/2 cup grated coconut for the cake filling. Heat oven to 400 degrees. Line a 12- by 17-inch jellyroll pan with parchment paper, and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4 to 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry mixer bowl. Place egg whites in bowl of electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, 1 to 2 minutes. Increase speed to medium-high, and add sugar gradually, whipping until stiff peaks form. Transfer egg-white mixture to a large bowl. Using a rubber spatula, fold egg-yolk mixture into egg-white mixture. Sift cocoa powder and flour over top, and gently fold in. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake springs back when touched, 9 to 10 minutes. Remove pan from oven, and immediately turn cake out onto a wire rack lined with parchment paper. Peel parchment paper from top of cake, and cool completely. Make the White Chocolate Mousse: Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor, and pulse until very finely chopped. Prepare an ice-water bath; set aside. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth. Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons. Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. If not using immediately, refrigerate in an airtight container. (Makes 5 1/2 cups) Place a clean kitchen towel on work surface. Transfer cake on parchment paper to towel. Using a pastry brush, coat cake with rum. Using an offset spatula, spread white-chocolate mousse over cake. Sprinkle with 1/2 cup freshly grated coconut. With a short end of cake facing you, roll carefully into a roulade. Wrap in a kitchen towel, and secure with clothespins or large metal binder clips to hold the roll in a tight round shape. Place on a baking sheet, and refrigerate until firm, at least 2 hours. For the Snowy Chocolate Truffles: Heat oven to 350 degrees. Place almonds, if using, on a baking sheet, and toast until fragrant, about 10 minutes. Set aside to cool. Use a serrated knife to finely chop chocolate. Place in a heat-proof bowl; set aside. In a small saucepan, bring cream to a boil. Pour directly over chopped chocolate, stirring to fully incorporate. Let sit for 10 minutes. Stir until completely smooth. Allow to cool for 20 minutes. Stir in almonds, if using, and place in the refrigerator until set. Use a melon baller or 1 1/4-inch ice-cream scoop to portion out chocolate. Roll the mixture between palms to form 1-inch truffles. Refrigerate until ready to serve. Coat with confectioners' sugar before serving. (Makes about 50) For the Meringue Mushrooms: Make the Swiss Meringue: Fill a medium saucepan one-quarter full with water. Set over medium heat; bring water to a simmer. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar; place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes. Rub mixture between fingers to test. Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff, glossy peaks form, about 10 minutes. Add vanilla; mix until combined. Use immediately. (Makes 4 cups) Heat oven to 200 degrees. Place Swiss meringue in an 18-inch pastry bag fitted with a large 3/4-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming domes 1 to 2 inches in diameter. Pipe a stem shape for each dome. Bake for 1 hour; reduce heat to 175 degrees, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes more. Fill a medium saucepan one-quarter full with water. Set over medium heat, and bring to a simmer. Place bittersweet chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate occasionally until completely melted. Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature. Place white chocolate in a heat-proof bowl, and set oversimmering water. Turn off heat; stir chocolate occasionally until completely melted. Allow to cool slightly. To create mushroom gills, spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap's underside to the edges. Let set in a cool, dry place. Poke a small hole in the center of each mushroom cap using a paring knife. Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap. Allow to set. Meringue mushrooms should be kept in an airtight container in a cool, dry place. For the Seven Minute Frosting: In a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add the remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed. Beat the frosting on medium speed until it is cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately. This cake frosting is named for the length of time it must be beaten in the final stage. Have the cake you are going to frost already prepared before making this frosting; it must be spread on while the beaten egg whites and sugar are still pliable; once frosted, the cake may sit out for several hours before being served. Do not refrigerate. (Makes about 5 1/2 cups) Remove cake roll from refrigerator, and unwrap. Using a serrated knife, trim the ends of the roll, cutting on the bias. Choose the more presentable end, and place it, cut-side up, on the log, forming a branch. If desired, use the other cut end for a second branch. Transfer the log to a serving platter. Slide 5-inch strips of parchment paper under the log to protect the tray while decorating. Coat with seven-minute frosting using an offset spatula. Remove parchment pieces. Decorate with meringue mushrooms, Snowy Chocolate Truffles, coconut shavings, and rosemary sprigs. This recipe yields 1 ten-by-five-inch log. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 ten-by-five-inch log" - - - - - - - - - - - - - - - - - - - Per serving: 8331 Calories (kcal); 645g Total Fat; (66% calories from fat); 149g Protein; 572g Carbohydrate; 2264mg Cholesterol; 1185mg Sodium Food Exchanges: 6 Grain(Starch); 13 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 122 1/2 Fat; 26 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bishop's Pepper Cookies Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- sifted 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon salt 1 large egg -- lightly beaten 1 cup sugar 1/2 cup dark corn syrup 1 cup unsalted butter -- melted 1/4 finely-chopped almonds Sift together flour, baking soda, cinnamon, cardamom, ginger, allspice, and salt. Set aside. Line baking sheets with Silpats (French nonstick baking mats). Set aside. In a medium bowl, combine the egg, sugar, and corn syrup. Mix well. Add butter and almonds, and beat until well combined. Gradually add flour and spice mixture, mixing well after each addition, until a stiff dough is formed. Wrap tightly in plastic, and refrigerate for 2 hours. Heat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/4-inch thick. Cut into rounds or animal shapes, and place on prepared baking sheets. Bake until cookies feel firm when touched, 7 to 10 minutes. Transfer cookies to a rack to cool. This recipe yields about 3 dozen. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 4085 Calories (kcal); 192g Total Fat; (41% calories from fat); 40g Protein; 569g Carbohydrate; 683mg Cholesterol; 2136mg Sodium Food Exchanges: 16 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 21 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "The Finnish Cookbook" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black And White Cookies Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 2/3 cup cake flour (not self rising) 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 3/4 cup granulated sugar 1/2 cup milk 6 tablespoons unsalted butter -- melted, cooled 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure lemon extract 2 cups confectioners' sugar -- sifted 2 tablespoons light corn syrup -- more if needed 1 1/2 ounces bittersweet chocolate -- melted Heat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour. Line baking pans with Silpats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool. In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes. This recipe yields 10 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 11g Total Fat; (42% calories from fat); 3g Protein; 30g Carbohydrate; 58mg Cholesterol; 102mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Beans and Corn Recipe By :Recipe from Gary Cobb Serving Size : 4 Preparation Time :0:00 Categories : Beans Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 large garlic clove -- minced 1 small onion -- finely chopped 1 can black beans - (15 1/2 oz) 2 tablespoons tomato puree 1 teaspoon dried oregano 1 small seeded deveined jalapeno pepper -- finely chopped 1 cup fresh corn kernels Coarse salt Freshly-ground black pepper 1 tablespoon coarsely-chopped parsley leaves Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes. Drain the black beans, rinse, and drain again. Add the beans, 1/4 cup water, tomato puree, dried oregano, jalapeno, corn, salt, and pepper. Cover, and cook, stirring occasionally, 10 to 12 minutes. Remove from the heat; transfer to a serving dish, and garnish with the parsley leaves. Serve immediately with the Spice-Rubbed Salmon (see recipe) placed on top. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 5g Total Fat; (46% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Gary Cobb of City Fish Co., Pike Place Market, 1535 Pike Place, Seattle, WA 98101. 800-334-2669 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bottom Pie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces semisweet chocolate -- coarsely chopped 1/4 cup cold water 1 envelope gelatin 4 large eggs -- separated 1 cup sugar 2 tablespoons cornstarch 2 cups milk 2 teaspoons pure vanilla extract 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 tablespoon dark rum 1 cup heavy cream 1/4 cup chocolate shavings -- for decorating === BAKED PATE BRISEE CRUST === 2 1/2 cups all-purpose flour -- plus more if needed 1 teaspoon salt 1 teaspoon sugar -- (optional) 1 cup cold unsalted butter -- cut small pieces Butter -- for pie plate 1/4 cup ice water - (to 1/2 cup) For the Baked Pate Brisee Crust: In the bowl of a food processor, add flour, salt, and sugar. Add the butter pieces, and process for approximately 10 seconds, or just until the mixture resembles coarse meal. Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, until dough just holds together without being wet or sticky; do not process for more than 30 seconds. Test the dough by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. (This makes rolling easier than if the pastry is chilled as a ball.) Wrap the dough in the plastic, and chill for at least 1 hour. Lightly butter the pie plate(s) you will be using. On a lightly floured board, roll out the pastry to a 1/8-inch thickness. Place the pastry in the pie plate, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry if desired. Chill the pastry-lined pan until ready to use. Unbaked pastry shells or extra pie dough can be refrigerated, well wrapped in plastic, for up to 1 day: for longer storage, they can be frozen. When ready to bake the crust, preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely. (Makes 1 eight to ten-inch double crust) Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften. In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes. Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight. Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve. This recipe yields 1 ten-inch pie. Comments: This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands lying along the Mississippi River. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 ten-inch pie" - - - - - - - - - - - - - - - - - - - Per serving: 3688 Calories (kcal); 138g Total Fat; (33% calories from fat); 79g Protein; 535g Carbohydrate; 1141mg Cholesterol; 3288mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 25 Fat; 16 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Pepper Noodles (Pasta Machine) Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups unbleached flour 12 large eggs 2 teaspoons kosher salt 2 teaspoons extra-virgin olive oil 2 tablespoons fresh coarsely-ground black pepper 1/2 cup chopped fresh parsley Prepare this recipe in 2 batches. In a food processor, combine half of the flour, 5 of the eggs and half of the salt, olive oil, and pepper. Lightly beat the 6th egg in a small bowl. Process the flour/egg mixture till it forms a ball, adding beaten egg as necessary as you go along. Make pasta in machine. Source: "Martha Stewart's Menus for Entertaining" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3677 Calories (kcal); 62g Total Fat; (15% calories from fat); 151g Protein; 624g Carbohydrate; 2244mg Cholesterol; 4442mg Sodium Food Exchanges: 40 1/2 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Black Sea Bass with Chanterelle Mushrooms Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole black sea bass - (2 lbs) -- cleaned, scaled 2 tablespoons unsalted butter 1/2 teaspoon coarse salt Freshly-ground white pepper 1 pound chanterelle mushrooms - (to 1 1/4 lbs) -- cleaned 1 1/2 tablespoons canola oil -- for cooking 1 shallot -- chopped fine 1/2 pound mixed baby field greens -- washed 2 tablespoons finely-chopped chives Fresh chervil -- for garnish === SHERRY VINAIGRETTE === 1 teaspoon Dijon mustard 1/2 teaspoon coarse salt Freshly-ground white pepper 1 tablespoon sherry vinegar 1 tablespoon red wine vinegar 1 1/2 tablespoons walnut oil 1 1/2 tablespoons extra-virgin olive oil Fillet the sea bass by making the first cut behind the gills to the backbone; starting at the tail end, cut toward the head along the backbone; remove fillet. Turn fish over; repeat. Trim the thin edges of the fillets for even cooking. Remove pin bones with pliers. Cut each fillet in half for first-course serving; leave whole for main-course serving. Heat oven to 450 degrees. Heat butter, salt, and pepper in a large saute pan over medium heat. Add mushrooms; toss to coat. Cook until mushrooms release their liquid. Heat an ovenproof saute pan over medium-high heat. Season both sides of the fillets with salt and pepper. Add canola oil to pan. When oil is hot but not smoking, add fillets skin-side down; remove from heat if too hot. Sear until crisp, golden brown, 1 1/2 to 2 minutes. Place the pan (with the fillets still flesh-side-up) in the oven for 2 to 3 minutes. Add shallots to mushrooms, and saute. Toss greens with 3/4 quantity of Sherry Vinaigrette. Remove mushrooms from heat; add remaining vinaigrette and chives. Drain fillets on paper towel. Distribute dressed greens on plates; top with mushrooms and fillets. Garnish each with chervil. SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars, and oils in a small bowl. Adjust seasonings, and set aside. Serves 4 as a first course, 2 as a main course. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 21g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 487mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black-Lacquered Turkey with Jane Recipe By :Recipe from Jane Heller Serving Size : 18 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === TURKEY === 18 pounds turkey - (to 22 lbs) 1/4 pound unsalted butter -- melted === STUFFING === 1/4 pound unsalted butter 3/4 pound ground veal 1/2 pound ground pork 1/4 pound ground beef 2 packages bread crumbs or stuffing mix - (16 oz ea) 1 large peeled apple -- diced 1 large peeled orange -- diced 20 ounces drained crushed pineapple Zest of 1/2 lemon 1 can water chestnuts - (5 oz) -- drained, and coarsely chopped 3 tablespoons chopped preserved ginger 3 teaspoons Colman's mustard powder 2 teaspoons caraway seeds 3 teaspoons celery seeds 2 1/2 teaspoons oregano 1 bay leaf -- crushed 1/2 teaspoon mace 4 tablespoons chopped parsley 1/2 teaspoon turmeric 3 medium onions -- chopped 6 large celery stalks -- chopped 1/2 teaspoon dried marjoram 1/2 teaspoon summer savory 1 tablespoon poultry seasoning === GLAZING PASTE === 2 egg yolks 1 teaspoon Colman's mustard powder 1 garlic clove -- minced 1/2 teaspoon salt 1 pinch cayenne pepper 1 tablespoon grated onion 1 teaspoon lemon juice 1 tablespoon all-purpose flour -- or more === BASTING LIQUID === 1 turkey gizzard -- chopped 1 turkey neck -- chopped 1 turkey heart -- chopped 1 bay leaf 1 teaspoon paprika 1/2 teaspoon coriander 1 garlic clove Coarse salt Freshly-ground black pepper 1 cup apple cider TURKEY: Heat the oven to 500 degrees. Place a 15- by 10 1/4-inch roasting rack in a heavy 16- by 13-inch roasting pan; alternatively, use two large disposable aluminum roasting pans set inside one another for added strength. Stuff the turkey with the stuffing (recipe follows). Using a trussing needle and butcher's string, sew the sides of the body cavity together, stitching from side to side, to enclose the stuffing. To truss the turkey, tuck wings under body. Tuck neck flap under body to secure; then center a 3-foot length of butcher's string over the neck flap. Bring the string ends of the string under wings, over drumsticks, wrap each end around a drumstick, pull drumsticks together, and tie the ends of the string into a bow. Brush the turkey breast with melted butter. Place the turkey breast-side down on the rack, and brush with remaining melted butter. Place breast-side down in the oven, and roast until brown all over, about 30 minutes. Remove the turkey from the oven, and reduce temperature to 325 degrees. While the oven cools, brush the hot turkey with the paste, and allow it to set until dry, 5 to 7 minutes; turn it over on the rack, and brush the breast side with paste. Place the coated turkey in the oven. Using a turkey baster, baste with basting liquid. Continue basting the turkey every 15 minutes with basting liquid throughout the roasting process, about 7 hours (allowing about 20 minutes per pound). Results yield a turkey with a dark, black coating over the skin which can be removed with tweezers before serving to reveal succulent moist skin and meat. (Serves 18 to 20) STUFFING: Melt the butter in a large saute pan over medium heat. Saute veal, pork, and beef until brown and thoroughly cooked, about 5 minutes. Remove from the heat, and mix with the bread crumbs in a large mixing bowl. In another large bowl, combine apple, orange, pineapple, lemon zest, water chestnuts, and ginger. Then add to the meat and breadcrumbs. Combine mustard, caraway seed, celery seed, oregano, bay leave, mace, parsley, turmeric, onions, celery, marjoram, summer savory, and poultry seasoning in a small bowl. Add to the large bowl containing the fruit-meat-breadcrumb mixture. Using your hands, combine all the ingredients well achieving a consistent soft, moist texture throughout. Use immediately to stuff the turkey; the stuffing can be made a day in advance, if kept covered and refrigerated. Makes 18 to 20 cups (enough for an 18 to 22 pound turkey). GLAZING PASTE: Combine all of the ingredients in a small bowl, until you have the consistency of a light paste; add additional flour if necessary. (Makes 1/4 cup). BASTING LIQUID: In a medium sauce pan, combine gizzard, neck, heart, bay leaf, paprika, coriander, salt, and pepper with 4 cups water. Bring to a simmer, and continue to simmer until the turkey pieces are cooked through, about 20 to 25 minutes. Add apple cider, stir, and remove from heat. If you run out of basting liquid, you may use apple cider or the roasting juices which accumulate in the roasting pan. (Makes 6 cups). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 234 Calories (kcal); 18g Total Fat; (68% calories from fat); 13g Protein; 6g Carbohydrate; 105mg Cholesterol; 123mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black-Olive Paste Recipe By :Recipe from Todd English and Sally Sampson Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pitted black olives 5 anchovy fillets 5 garlic cloves 1 tablespoon fresh rosemary leaves (or 1 tspn dried rosemary) 1/2 teaspoon freshly-ground black pepper 1/2 cup virgin olive oil In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside. Makes about 1 1/4 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1177 Calories (kcal); 124g Total Fat; (92% calories from fat); 8g Protein; 14g Carbohydrate; 17mg Cholesterol; 1917mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 24 1/2 Fat; 0 Other Carbohydrates NOTES : Todd English and Sally Sampson are the authors of "The Olives Table" (Simon & Schuster, 1998; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Blini with Red Caviar and Sour Cream Recipe By :Martha Stewart Serving Size : 40 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 cup warm water 1 cup milk 1 1/2 cups flour 3 large egg yolks 1/2 teaspoon salt 1 pinch sugar 6 tablespoons unsalted butter -- melted 3 egg whites 1/2 pint sour cream 1 jar red caviar - (3 1/2 oz) Proof yeast in warm water for 5 minutes. Put the yeast mixture, milk, flour, egg yolks, salt, sugar, and melted butter in a blender or food processor. Blend at high speed for 40 seconds. Turn machine off, scrape down, and blend another few seconds. Pour batter into a bowl that is large enough to accommodate the rising. Cover loosely, and set in a warm place to rise for 1 1/2 to 2 hours. Do not let the batter rise much longer or blini will taste overfermented. Beat egg whites until stiff. Fold into batter. Heat a heavy skillet or griddle. Brush with butter. Drop blini batter by teaspoonfuls into hot pan. Turn when first side is lightly browned, and cook briefly on second side. Keep pancakes on a heated platter until all the batter is used. Arrange warm blini on a tray lined with a starched linen napkin. Put a small dollop of sour cream in the center of each, then a few grains of caviar. A strip of smoked salmon decorated with a sprig of dill may be substituted for the caviar, if desired. Blinis may be cooled, wrapped in foil, and refrigerated for use the next day. Warm in 300 degree oven before serving. Makes 40 blini. VARIATION: Make blinis as directed, topping with a dab of sour cream, and substitute one 2-inch tip of freshly steamed asparagus for the red caviar. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 4g Total Fat; (58% calories from fat); 1g Protein; 4g Carbohydrate; 24mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blood Orange and Pomegranate Ice Ring Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 blood orange 1/2 pomegranate Cold water -- as needed Measure the opening of the punch bowl, and select a ring mold that is neither too large for the bowl not too small to chill the punch. Slice the blood orange into paper-thin rounds, and then cut the rounds into sixths; set them aside. Remove seeds from half a pomegranate. Sprinkle the pomegranate seeds on the bottom of the ring mold, and arrange the orange sections on top of the seeds. Carefully fill the ring mold with cold water. Freeze until solid, several hours or overnight. To unmold, dip the ring in a large bowl of tepid water, touching only the outside of the mold. Turn mold over, and remove the ice ring. Then place ice ring in a filled punch bowl. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Blood Oranges With Honey Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 blood oranges 1/4 cup honey Juice of 2 lemons Mint sprigs -- for garnish Over a bowl to catch any juice, remove pith and peel from oranges with a knife. In a saucepan, combine honey, lemon juice, and 4 cups water. Bring to a simmer; remove from heat. Add oranges and any juice and let stand until cool. Chill; serve garnished with mint sprigs. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Bloody Mary London Broil Recipe By :Recipe adapted from "Prime Time: The Lobels' Guide to Great Grilled Meats" Serving Size : 6 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tomato juice 1/4 cup Worcestershire sauce 3 tablespoons prepared commercial horseradish 3 tablespoons dry sherry 2 teaspoons crumbled dried marjoram 1 teaspoon crumbled dried basil 1 teaspoon freshly-ground black pepper 3 1/2 pounds trimmed London broil, 1 1/2" thick Vegetable-oil cooking spray Salt -- to taste Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl. Place the steak in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours; or set aside at room temperature for no longer than 30 minutes. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be hot. Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes for rare, a couple of minutes longer for medium-rare, or until it reaches the desired doneness. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 392mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Popovers Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 cup milk -- room temperature 2 tablespoons melted unsalted butter -- plus more 1 cup all-purpose flour 1/2 teaspoon kosher salt 1/8 teaspoon freshly-ground black pepper 1 1/4 ounces blue cheese -- crumbled 1 tablespoon roughly-chopped fresh thyme In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. Whisk in the cheese and thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerate for at least 2 hours or up to 1 day. Adjust rack to highest position in oven. Heat to 425 degrees. Generously butter two mini muffin tins. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, 18 to 20 minutes. Repeat until all the batter is used. Serve immediately. This recipe yields 2 dozen. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 1g Total Fat; (30% calories from fat); 2g Protein; 5g Carbohydrate; 18mg Cholesterol; 69mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Margarita Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon coarse salt 1 lime -- cut into wedges 4 ounces tequila 1 ounce Triple Sec liqueur 1/4 cup fresh lime juice 2 ounces blue curaçao 1 teaspoon superfine sugar 2 star fruit slices, 1/4" thick Pour the salt into a shallow dish big enough to incorporate the rim of one of the glasses you are using. Using one lime wedge per glass, rub the rim of each glass, and then dip the rim in the salt and rotate gently, covering evenly. Set the glasses aside. Fill a cocktail shaker halfway with ice. Place the tequila, Triple Sec, lime juice, blue curaçao, and sugar in the shaker, and shake hard for 30 seconds. Fill the prepared glasses with ice cubes. Strain the margarita into the glasses. Garnish each with a slice of star fruit or a lime wedge. This recipe yields 2 servings. Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" - - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 19g Carbohydrate; 0mg Cholesterol; 942mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry And Blackberry Confiture With Hubert Recipe By :Hubert Sandot Serving Size : 0 Preparation Time :0:00 Categories : Fruit Jellies/Jams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups fresh blueberries -- rinsed 4 kumquats 1 1/2 cups sugar Juice from 2 limes Juice from 1 orange 2 tablespoons cornstarch 1 1/2 cups blackberries 1/4 teaspoon finely-ground black pepper -- (optional) Halve kumquats lengthwise, remove ends, and cut each half crosswise into 4 slices. Combine 2 cups blueberries, 1 cup water, kumquats, sugar, and juices in a medium heavy-bottomed saucepan. Bring to simmer over medium-low heat. In a small bowl, stir cornstarch and 2 tablespoons cold water until well combined. Slowly pour into the hot blueberry mixture, and continue to simmer until thickened, 4 to 6 minutes. Gently stir in remaining 3 cups blueberries and blackberries into thickened mixture, and simmer gently over low heat for 3 minutes. If too thick, add up to 4 tablespoons cold water. Stir in pepper, and remove from heat. Transfer while warm into clean glass containers, and store covered in the refrigerator for up to 2 weeks. This recipe yields 6 cups. Comments: Kumquats, which look like tiny oval or round oranges, have sweet, edible golden-orange rinds and rather dry, tart flesh -- both skin and flesh can be eaten. Unlike most preserves, confiture has a limited shelf life. It can only be stored covered in the refrigerator for two weeks. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1788 Calories (kcal); 4g Total Fat; (1% calories from fat); 7g Protein; 457g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 9 Fruit; 0 Fat; 20 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Hubert Sandot, owner and chef, Martinique Bistro, 5908 Magazine Street, at Eleonore Street, New Orleans, LA 70115. 504-891-8495. Fax: 504-861-0666. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Buckle With Mrs. Kostyra Recipe By :Mrs. Martha Kostyra, Martha Stewart's mother Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ten-inch round cake or 2 six-inch round cakes 1/2 cup unsalted butter -- room temperature, plus more 2 cups all-purpose flour -- plus more 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup milk 5 cups wild or cultivated blueberries -- see * Note === STREUSEL TOPPING === 1 cup all-purpose flour 1/4 cup light-brown sugar - (packed) 1 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons unsalted butter -- room temperature * Note: Although you can use wild or cultivated blueberries for this recipe, wild blueberries hold together better and do not bleed as much, which prevents the surrounding batter from turning blue or even green (as happens with yellow batter). And since 99 percent of the wild-blueberry crop is frozen, you can enjoy their summery flavor all year long. Look for bags in your supermarket that say "wild blueberries" under various brand names. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside. Make the Streusel Topping: In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months. In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3518 Calories (kcal); 173g Total Fat; (44% calories from fat); 50g Protein; 446g Carbohydrate; 638mg Cholesterol; 2477mg Sodium Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 33 1/2 Fat; 10 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Pie (Martha Stewart) Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe pie crust -- see * Note 1 large egg 1 tablespoon milk 3 pints blueberries -- picked over 2 tablespoons fresh lemon juice 1/2 cup sugar 1/4 cup ground cinnamon 2 tablespoons unsalted butter -- cut in small pieces * Note: Use the Martha Stewart's Piecrust recipe or substitute your own 9-inch double crust pie dough recipe. On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together the egg and milk to make egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. (To make an extrawide lattice-top crust, roll out dough to one-eighth inch thick, and cut four 3-inch wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with the eggwash.) Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 15 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees, and bake for 30 to 40 minutes more. Makes one 9 inch pie. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 10g Total Fat; (33% calories from fat); 3g Protein; 41g Carbohydrate; 31mg Cholesterol; 162mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Pie with George Recipe By :Recipe from George Christiansen, Martha Stewart's brother Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1 tablespoon milk 6 cups frozen blueberries 2 teaspoons lemon juice 1/2 cup sugar -- or to taste 1/4 cup all-purpose flour 1 pinch ground cinnamon 1 pinch freshly grated nutmeg 1 tablespoon unsalted butter 1 tablespoon sugar -- for sprinkling === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold unsalted butter -- cut into small pieces 1/4 cup water - (to 1/2 cup) PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. (May be frozen, double wrapped in plastic, for several months.) On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes. Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter. If blueberries are tart, add more sugar to taste. Roll out the remaining pie crust dough to the same size and thickness. Brush the rim of the pie crust with the egg wash, place the other pie crust on top, and with scissors or a knife, trim to 1/2-inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes. Brush with the egg wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes until golden brown. Makes one 9-inch pie. Comments: George Christiansen, Martha Stewart's brother, uses his berries to make a delicious blueberry pie for the family Thanksgiving table. George attributes the success of his annual blueberry crop to cross pollination between varieties, full sunlight, and slightly acidic soil. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 3g Total Fat; (9% calories from fat); 6g Protein; 62g Carbohydrate; 28mg Cholesterol; 277mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Scones Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 tablespoons sugar -- plus more 1 tablespoon baking powder 3/4 teaspoon salt 6 tablespoons cold unsalted butter -- cut into pieces 1 1/2 cups rinsed fresh blueberries -- picked over 1 teaspoon grated lemon zest 1/3 cup heavy cream -- plus more 2 large eggs -- lightly beaten Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool. Makes 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 5g Total Fat; (25% calories from fat); 5g Protein; 29g Carbohydrate; 60mg Cholesterol; 401mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boiled Corn Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts milk 2 quarts water 1 tablespoon sugar 8 ears corn In a large, heavy saucepan, bring milk, water and sugar to a rapid boil. Add corn, and cook 3 to 5 minutes, or until desired doneness. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 9g Total Fat; (33% calories from fat); 11g Protein; 30g Carbohydrate; 33mg Cholesterol; 140mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Boned, Rolled And Tied Turkey With Todd Recipe By :Todd English Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 turkey - (12 to 14 lbs) 3 tablespoons extra-virgin olive oil 1 medium onion -- coarsely chopped 3 medium garlic cloves -- minced 3 tablespoons chopped fresh rosemary 3 large fresh rosemary sprigs 1 tablespoon chopped fresh sage 1 tablespoon Dijon mustard 1 pound ground turkey 1 pound ground pork -- see * Note 1 cup dried bread crumbs 3 large eggs 1 cup heavy cream 3 1/2 teaspoons salt 1 3/4 teaspoons freshly-ground black pepper 1/4 cup maple syrup Watercress -- for garnish === CRANBERRY COMPOTE === 1 tablespoon extra-virgin olive oil 1 medium red onion -- finely chopped 1 piece peeled ginger - (1" long) -- finely chopped 2 cups fresh cranberries 1/2 cup freshly-squeezed orange juice 1/4 cup golden raisins 1/4 cup brandy 2 tablespoons light-brown sugar - (packed) 2 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 1 tablespoon red-wine vinegar 2 cups cranberry juice 1 cinnamon stick 1/2 teaspoon freshly-grated nutmeg 1/4 teaspoon cayenne pepper 1/2 teaspoon salt * Note: You can also substitute ground turkey or chicken for the ground pork. For the Cranberry Compote: Place a large skillet over medium heat. When hot, add oil. Add onion and ginger, and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar. Cook until syrupy and reduced by half, about 10 minutes. Add cranberry juice, cinnamon stick, nutmeg, cayenne, and salt. Simmer until thickened, 12 to 15 minutes. Remove cinnamon stick, and set aside to cool. If you do not want to bone the turkey yourself, you can have a butcher do this. To bone turkey, place it on a work surface, breast-side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket wing joints so that they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn turkey around, and repeat on other side. Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock). Cut off wing tip and middle section, leaving largest wing bone; save for stock. Holding outside of wing bone, cut through tendons; scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin-side out. Butterfly breast so that meat completely covers skin. Cover with plastic wrap. Lightly pound meat until even. Heat oven to 375 degrees. Place a large skillet over medium heat; when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes. Transfer to a large bowl and set aside to cool. Add the ground turkey and pork, bread crumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper to the bowl. Stir to combine. Lay turkey breast on a work surface, skin-side down, and season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll turkey up to form a long tube; use toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/2 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan. Roast until an instant-read thermometer registers 150 degrees, 2 to 2 1/2 hours. Remove from oven. Brush with maple syrup. Return to oven, and roast until an instant-read thermometer registers 160 to 165 degrees, about 20 minutes more. Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 550 Calories (kcal); 37g Total Fat; (61% calories from fat); 23g Protein; 29g Carbohydrate; 197mg Cholesterol; 1212mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Todd English, executive chef, cookbook author and owner of Olives and Figs restaurants Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boneless Lamb With Mushroom Crust And Leek Puree Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Lamb Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Salt 2 Leeks 1 tablespoon Unsalted butter Freshly ground pepper 2 ounces Dried mushrooms such as dried black-trumpet mushrooms 1 large Egg All-purpose flour 2 Lamb racks -- boned 4 tablespoons Extra-virgin olive oil 4 ounces Shiitake or other mushrooms -- trimmed, chopped 2 Garlic cloves -- smashed 2 Fresh thyme sprigs Coarse salt Trim leeks of hard green parts, split in half, wash, and roughly chop. Bring a saucepan of salted water to a boil. Add leeks, and cook until tender, about 4 minutes. Drain, and transfer to a blender. Add butter; season with salt and pepper. Puree; transfer to a warm place. Place dried mushrooms in a spice mill or coffee grinder; grind to the consistency of coffee. Transfer to a plate. Place egg in a bowl; add some salt and pepper, and beat lightly. Place flour on a plate. Dip lamb very lightly in flour; shake off excess. Dip into egg, then into mushrooms. Pat mushrooms to adhere so they coat the lamb heavily. Refrigerate up to 2 hours. Heat oven to 500 degrees. Heat 2 tablespoons olive oil in a 10-inch skillet; add the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, until mushrooms are tender, about 10 minutes. Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add the lamb; cook 2 minutes on one side, then turn. Place the skillet in the oven for 3 to 4 minutes for rare meat, a little longer for more well-done. Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a dollop of leek puree on each plate, top with a portion of mushrooms, then place the lamb on top. Sprinkle with a little coarse salt, and serve. Makes 4 servings. Recipe Source: Martha Stewart Living - Recipe adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and Mark Bittman (Broadway Books, $34) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 18g Total Fat; (81% calories from fat); 2g Protein; 7g Carbohydrate; 55mg Cholesterol; 1622mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boneless Loin Of Pork With Prunes Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Fruit Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Twelve-rib section pork roasts -- see * Note 3 tablespoons Vegetable oil 12 medium Onions -- finely chopped 8 tablespoons Butter 1 1/2 pounds Pitted prunes 2 cups Madeira 1 cup Balsamic vinegar 8 cups Rich beef or veal stock Salt and freshly ground pepper * Note: Have your butcher bone a loin section of pork for you. He should remove all fat except for 1/8-inch on the outside and form it into as neat a round roast as possible. It should be covered with a thin layer of fatback and tied to keep its shape during roasting. Soak prunes in Madeira for at least 1 hour. Heat oven to 350 degrees. Brown the roasts in hot oil in a heavy casserole. Saute the onions in the butter until soft, in a roasting pan large enough to hold the pork. Put the pork on top of the onions, and cover the casserole tightly. Bake for approximately 1 1/2 hours, until the meat is tender and cooked through. Put the meat on a heated platter; remove strings and fatback. Strain the juices into a heavy saucepan. Drain the prunes. Add the Madeira, vinegar and stock to the pan juices, and bring to a rapid boil. Reduce the liquid to 4 cups. Add the drained prunes to the sauce and cook for 3 to 4 minutes. Taste for seasoning. Cut the meat into 1/2-inch-thick slices and serve with a few spoonfuls of sauce and 2 or 3 prunes per person. Serves 24. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 6g Total Fat; (66% calories from fat); 1g Protein; 6g Carbohydrate; 10mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bonnie's Amaretti Recipe By :Elayne Kitchen Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups slivered almonds 2 cups granulated sugar 4 large egg whites 1 teaspoon pure almond extract Confectioners' sugar -- for dusting Line 3 baking sheets with Silpats (French nonstick baking mats). Grind almonds with granulated sugar in a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer using the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg white mixture into almond mixture to form a thick paste. Drop dough by rounded teaspoons onto prepared baking sheets, about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours. Place rack in center of oven and heat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Remove cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookies. This recipe yields 5 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 5g Total Fat; (51% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Elayne Kitchen of Norwalk, Connecticut, who was a runner-up in the Martha Stewart Cookie of the Week Contest. It's her daughter Bonnie's variation on Italian amaretto cookies. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Boston Baked Beans Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beans Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds dried pinto or navy beans 1/2 cup unsulfured molasses 1 tablespoon dry mustard -- plus 1 teaspoon dry mustard 1/2 cup dark brown sugar - (packed) 4 canned plum tomatoes -- seeded, crushed 2 dried bay leaves 1 tablespoon coarse salt -- plus 1 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper 1 large onion - (abt 1 lb) -- peeled, halved 12 whole cloves 12 ounces salt pork Soak the beans in cold water overnight in a large container. Drain in a colander. Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven. Martha prefers a 6-quart terra-cotta bean pot for a richer flavor and finer texture, but you can also use a cast-iron Dutch oven. Score the salt pork 1/4- inch deep and 1-inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary. Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 to 7 hours. Check beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust seasoning to taste with salt and pepper. Serve. Serve your baked beans Boston-style with brown bread, a molasses-sweetened loaf of cornmeal and rye, and chow-chow (a crisp pickled salad). This recipe yields ?? servings. Comments: Ask any true Bostonian what the words "traditional Boston dinner" bring to mind, and chances are, he'll envision a steaming crock of sweet baked beans accompanied by hearty fare such as savory ham, brown bread, and a pitcher of beer. Baked beans originated in the colonial era when beans, along with corn, squash, and fish, were vital staples for European settlers of the New World. Today, of all the city's traditional dishes, baked beans are probably the most closely linked with Boston, earning the city its nickname Beantown. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2827 Calories (kcal); 291g Total Fat; (89% calories from fat); 24g Protein; 50g Carbohydrate; 293mg Cholesterol; 12557mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 57 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Fennel Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Chicken stock 3/4 cup Fresh orange juice 2 tablespoons Pernod 1 tablespoon Sugar 2 teaspoons Whole juniper berries -- tied in a cheesecloth bundle 1/2 teaspoon Salt -- or to taste 1/4 teaspoon Pepper -- or to taste 6 small Fennel heads - (abt 2 1/4 lbs) 1 Navel orange 1/4 cup Golden raisins -- chopped 1 bunch Flat-leaf parsley -- chopped Combine the chicken stock, orange juice, Pernod, sugar, juniper berries, salt, and pepper in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Trim and halve the fennel. Using a paring knife, remove the tough inner cores. Place the fennel, flat-sides down, on a cutting board. Cut into 1/4-inch-thick slices. Add the fennel to the gently simmering stock, and cook fennel until it is tender but al dente, about 15 minutes. Transfer the fennel to a serving plate to cool. Increase the heat to medium high, and continue cooking the broth until thick enough to coat the back of a spoon, 18 to 20 minutes. Let the sauce cool slightly, 8 to 10 minutes. Taste, and adjust seasonings. Drizzle the cooled sauce over the fennel. Using a very sharp knife, trim a slice from the top and bottom of orange so that the fruit is just flat on the top and bottom. Cut away the pith and peel, from top to bottom, following the curve of the fruit. Holding the orange over a small bowl to catch the juice, slide the knife down one side of the segment, cutting it away from the membrane, then the other side, leaving the segment intact. Remove the segment from orange; carefully dice into small pieces. Add raisins and parsley. Stir gently to combine. Spoon raisin mixture over the fennel; serve. Serves 4 to 6. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 2952mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Fennel with Chestnuts and Shallots Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fennel bulbs (or 12 baby fennel bulbs) 4 tablespoons unsalted butter 15 small shallots 1/2 pound fresh chestnuts -- peeled 2 tablespoons sugar 2 1/4 cups chicken broth 1 1/2 teaspoons salt 1/4 teaspoon freshly ground pepper Remove and discard the stalks from the fennel, reserving some of the fronds for garnish. Trim and discard the tough outer layer, if necessary. Quarter the bulbs lengthwise, and set them aside. In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add the shallots and chestnuts, and sauté, stirring occasionally, for 5 minutes or until the chestnuts are browned on all sides. Cover the pan, reduce the heat to low, and cook, shaking the pan occasionally until the chestnuts are slightly tender, about 5 minutes. Remove the shallots and chestnuts from the pan, and set aside. Add the remaining 3 tablespoons butter to the pan, and melt it over medium-high heat. Add the fennel and sugar, and sauté until fennel is well browned on all sides, about 12 to 13 minutes. If the sugar begins to burn, reduce heat and continue to cook. Add shallots, chestnuts, broth, salt, and pepper to the fennel; stir to combine, removing any crispy bits from the bottom of the pan. Cover and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium-high, and cook until liquid is reduced to a glaze, about 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately. Serves 8 to 10. How to Peel a Chestnut: To remove the chestnut's shell and bitter skin, cut off a small strip of the shell, and cook the chestnut in boiling water for a minute. Remove from heat, and peel with a sharp knife. Return any "difficult" chestnuts to boiling water, and repeat the process. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g Protein; 19g Carbohydrate; 16mg Cholesterol; 709mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Pork Chops And Cabbage With Susan Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Pork Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops, 1" thick - (10 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons extra-virgin olive oil 1 pound red cabbage head -- thinly sliced 1 teaspoon caraway seeds 1 teaspoon dried thyme 3/4 cup apple cider 1/2 cup chicken stock (skimmed of fat) -- more if needed, homemade or canned low-sodium 1 large leek, white and pale-green -- cut in matchsticks Season pork chops with salt and pepper. Heat oil in a large, straight-sided skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside. Add cabbage, caraway seeds, thyme, cider, and stock. Cover, reduce heat to medium, and simmer, stirring occasionally, about 12 minutes. Add leeks to the cabbage. Add reserved pork chops in a single layer. Cover, and cook until pork chops are tender or an instant-read thermometer registers 145 degrees when inserted into the thickest part of the chop, about 8 minutes. Remove from heat, and serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 7g Total Fat; (55% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - prepared by Susan Spungen, Food editor, Martha Stewart Living Omnimedia. Recipe from "The Martha Stewart Living Cookbook" (Clarkson Potter, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Rabbit With Cracked Olives With Melissa Recipe By :Melissa Kelly Serving Size : 4 Preparation Time :0:00 Categories : Pasta Rabbit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 rabbits - (3 to 4 lbs ea) 8 thin pancetta slices - (to 12) Coarse salt -- to taste Freshly-ground black pepper -- to taste All-purpose flour -- for dredging 5 tablespoons olive oil 1 tablespoon unsalted butter 2 medium onions -- coarsely chopped 2 celery stalks -- coarsely chopped 3 medium carrots -- peeled, and coarsely chopped 10 medium garlic cloves -- sliced 1/2 cup tomato purée 2 cups dry white wine 4 cups Rabbit Stock -- (see below) = (or homemade chicken stock or canned low-sodium chicken broth skimmed of fat) 2 cans crushed whole peeled tomatoes - (28-oz ea) 2 cups pitted green olives in brine -- cracked = (preferably Picholine) 4 fresh rosemary sprigs 1 tablespoon chopped rosemary 2 dried bay leaves === HANDCUT LINGUINE === 2 cups all-purpose flour -- plus more 2 cups semolina flour 4 large eggs 2 tablespoons water === RABBIT STOCK === Bones of 3 rabbits 2 tablespoons vegetable oil 2 onions -- chopped 2 carrots -- chopped 2 celery stalks -- chopped 1/4 cup tomato purée 1 cup dry white wine 6 whole black peppercorns 2 dried bay leaves 3 fresh thyme sprigs 2 gallons water For the Handcut Linguine: In the bowl of an electric mixer fitted with the paddle attachment, combine both the flours and the eggs. Mix until crumbly. Add 2 tablespoons water, and mix just until dough begins to form. Remove dough from mixer and knead by hand until it forms a ball. Cover with plastic wrap, and let rest for at 15 minutes. On a lightly floured surface, roll dough into 1/16-inch-thick sheets. Using a sharp knife, cut pasta into ribbons. Use immediately; or cover with plastic wrap, and store in the refrigerator for up to 1 day. Heat oven to 325 degrees. Place rabbit back down on cutting board. Remove any fat from the inside of the rabbit. Cut along the tailbone, keeping the knife against the bone, and detach the thigh. Repeat to cut off the second thigh, starting at the end of the tailbone. Remove liver and kidneys; discard, or save for another use. Cut through the rabbit, below the shoulder blade, to remove the foreleg. Repeat to remove the other foreleg. Turn rabbit over, and cutting along the rib bones on each side, remove loins. Repeat with remaining rabbit. Reserve bones for stock. Wrap loins from top to bottom with pancetta. Set loins aside. For the Rabbit Stock: Preheat oven to 450 degrees. Place rabbit bones on a rimmed baking sheet and roast until browned, about 1 hour. Heat oil in a large stockpot over medium-high heat. Add onions, carrots, and celery. Cook until softened and beginning to brown, about 10 minutes. Stir in tomato purée, and cook, stirring constantly, until beginning to brown. Add wine and cook until completely evaporated. Add peppercorns, bay leaves, browned bones, and water. Bring to a boil, add thyme sprigs, and simmer until reduced and thick enough to coat the back of a spoon, at least 6 hours and up to 8 hours. Strain through a fine sieve, and discard solids. Store in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. (Makes about 3 quarts) Season rabbit shoulders and legs with salt and pepper and coat lightly with flour. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Place legs and shoulders in pan and cook until brown, 2 to 3 minutes per side. Remove from Dutch oven and set aside. Add butter, onion, celery, and carrot, and cook stirring until beginning to brown, about 10 minutes. Stir in garlic and cook for 2 minutes. Add tomato purée and cook 3 minutes. Pour in wine and crushed tomatoes; bring to a boil. Cook until reduced by half, 12 to 14 minutes. Add stock, browned rabbit, 1 cup olives with their brine, rosemary sprigs, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Transfer to oven and cook until fork tender, 1 to 1 1/2 hours. Remove meat from sauce; set aside. Strain sauce through a medium sieve, discarding solids. Return sauce to Dutch oven. Heat sauce on stove until reduced to desired consistency, skimming fat if necessary. Remove meat from reserved shoulders, and discard bones. Return legs and shoulder meat to sauce. Chop remaining 1 cup olives and stir into sauce with chopped rosemary. Meanwhile, bring a large pot of salted water to a boil. While the sauce is reducing, heat a medium skillet over high heat, add remaining 2 tablespoons oil, and heat until smoking. Add rabbit loins, and cook until brown, 3 to 5 minutes per side. Transfer loins to cutting board, and allow to rest for 1 minute before thinly slicing. Add linguine to boiling water, and cook until tender, 2 to 4 minutes. Drain, and transfer to a serving platter. Top with sauce, and surround with slices of loin. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1068 Calories (kcal); 33g Total Fat; (31% calories from fat); 27g Protein; 138g Carbohydrate; 195mg Cholesterol; 382mg Sodium Food Exchanges: 7 Grain(Starch); 1 Lean Meat; 5 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Melissa Kelly, Chef and owner, Primo Restaurant, 2 South Main Street (Route 73), Rockland, ME Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Short Ribs with Riad Recipe By :Recipe from Riad Nasr Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 6 pounds short ribs -- see * Note Coarse salt Freshly-ground black pepper 2 carrots -- chopped 2 celery stalks -- chopped 2 medium onions -- chopped 6 shallots -- peeled, quartered 1 tablespoon tomato paste 3 tablespoons flour 1/2 cup ruby port wine 4 cups full-bodied red wine preferably Cabernet Sauvignon 1 head garlic head -- halved crosswise 4 cups veal stock === BOUQUET GARNI === 2 rosemary sprigs 10 parsley sprigs 8 thyme sprigs 2 bay leaves * Note: Short ribs -- the meaty ends of the beef rib from the rib, chuck, and brisket portion -- are sold in slabs of varying lengths and widths. Unlike back ribs, which have more bone than meat, short ribs offer a good amount of meat and a lot of fat -- the fat actually intensifies the meat's flavor during cooking. Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes. Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by two-thirds. To make the bouquet garni, bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, bouquet garni, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender. Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravy-like consistency. Adjust seasoning, spoon sauce over short ribs, and serve. Makes 6 to 8 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1881 Calories (kcal); 172g Total Fat; (82% calories from fat); 68g Protein; 13g Carbohydrate; 345mg Cholesterol; 1040mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates NOTES : Riad Nasr is a chef at Balthazar, 80 Spring Street, NY, NY 10012 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Veal Breast With Winter Vegetables Recipe By :Recipe from Chef Alain Coumont of NYC's Le Pain Quotidien Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds boneless veal breast 1 cup all-purpose flour 1/4 cup olive oil 4 medium carrots 4 medium onions 4 medium leeks 4 medium turnips 6 tender inner celery stalks 8 medium garlic cloves -- coarsely chopped 12 peppercorns 6 sprigs thyme 2 bay leaves Coarse salt 1 tablespoon cornstarch 1/4 teaspoon red wine vinegar Heat oven to 450 degrees. Halve veal lengthwise, then cut into pieces 1 1/2 inches wide and about 4 inches long. Lightly dust both sides of meat with flour. Heat a large skillet over high heat. When pan is hot, add half the oil. Working in batches, brown meat, about 4 minutes per side. Add more oil to pan as necessary. Blot veal on paper towels to remove excess oil. Transfer to a large, deep roasting pan. Peel carrots and cut into 1/2-inch sticks. Cut onions into 2- by 1/2-inch matchsticks. Using the white part only, halve the leeks and washed well; cut into 1/2-inch sticks. Peel the turnips and cut into 1/2-inch sticks. Cut celery into 1/2-inch sticks. Scatter half of the carrots, onions, leeks, turnips, and celery over veal. Sprinkle with garlic and peppercorns. Tie the thyme and bay leaves together with a piece of kitchen twine, and add to pan. Add 1 cup water. Sprinkle with salt. Place on top of stove, and bring to a boil. Cover with parchment paper, and seal with aluminum foil. Transfer to oven and lower heat to 350 degrees. Cook for 1 hour. Remove from oven, and add remaining carrots, onions, leeks, turnips, and celery. Cover, return to oven, and continue to cook 45 minutes more. Remove parchment paper and aluminum foil. Increase temperature to 400 degrees. Continue to cook until meat is fork tender, about 30 minutes more. Using a slotted spoon, transfer meat and vegetables to serving platter, and keep warm. Leave liquid in pan, and place on top of stove. Using a spoon, skim fat, and discard. Combine cornstarch with 3 tablespoons water. Add to cooking liquid. Bring to a boil. Season with salt, pepper, and vinegar. Pour over meat and vegetables. Serve immediately. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 34g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brandade de Morue with Riad Recipe By :Recipe from Riad Nasr, Chef; Balthazar, 80 Spring Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Potatoes Salted Cod Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried salt cod -- cut large pieces 2 cups milk 2 heads garlic -- halved crosswise 2 bouquet garni -- see * Note 1 pound Yukon gold potatoes -- peeled, quartered 1/2 cup olive oil 1/2 cup warmed heavy cream -- plus 2 tablespoons warmed heavy cream Toasted croutons === GARLIC CONFIT === 1 garlic head -- peeled, and separated into cloves 1/2 cup olive oil * Note: Made the bouquet garni with 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme and tied with kitchen string. In large bowl, soak cod covered with water for at least 24 hours, changing water every 2 to 3 hours. To make the bouquet garni, bunch bay leaves, rosemary, and thyme together and tie with kitchen string. In a medium saucepan, place cod with a head of garlic, bouquet garni, milk, and 1 cup water. Over low heat, bring to simmer. Cook until fish is flaky, about 10 minutes. Discard garlic and bouquet garni. Place potatoes in medium saucepan, and cover with salted water. Cook potatoes at a simmer until fork tender, 15 to 20 minutes, and drain. In small saucepan, place oil with remaining garlic and bouquet garni. Over low heat, warm the oil, about 10 minutes. Discard garlic and bouquet garni. Put potatoes through a food mill while still warm. In the bowl of an electric mixer fitted with the paddle attachment, combine potatoes and cod on low speed, until just incorporated. Slowly add the infused oil, then add 1 cup cream. Do not overmix or potatoes will become gluey. Garnish brandade with remaining 2 tablespoons warm cream and garlic confit. Serve with toasted croutons. GARLIC CONFIT: Place garlic and oil in a small saucepan over low heat, and cook slowly until soft and golden brown, 45 to 50 minutes. (Makes about 1/2 cup) This recipe makes 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 58g Total Fat; (92% calories from fat); 4g Protein; 6g Carbohydrate; 17mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brandy Alexander (Martha Stewart) Recipe By :Recipe from Dale DeGroff Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce brandy 1 ounce dark Cacao or Kahlua 2 ounces heavy cream Ice cubes 1 whole nutmeg In a pint-size glass combine brandy, dark Cacao, heavy cream, and ice cubes. Top with a cocktail shaker, and shake until chilled. Strain mixture into a martini or stemmed cocktail glass. Grate nutmeg over top of drink. This recipe yields 1 serving. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 24g Total Fat; (88% calories from fat); 2g Protein; 5g Carbohydrate; 78mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Dale DeGroff was the head bartender at New York City's fabled Rainbow Room. He now presides over the bars at Windows on the World at the top of the World Trade Center, and at Blackbird Restaurant and Bar Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Brandy-Snap Cups Recipe By :Martha Stewart Serving Size : 14 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup unsalted butter 1/3 cup molasses 1 teaspoon grated orange zest 1/4 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/3 cup flour 2 tablespoons cognac Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil and remove from heat. Whisk in flour. Add cognac and whisk until smooth. Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a baking mat. Prepare only 2 cookies at a time because they harden quickly once removed from the oven and are difficult to shape. Bake for 10 to 12 minutes. Remove and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat-side up, over the bottom of a custard cup, about 3 inches in diameter and 2 1/2 inches deep. Let cool. (If the snap become hard before removing from baking sheet, return briefly to the oven.) This recipe yields 14 cookie cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 7g Total Fat; (49% calories from fat); trace Protein; 15g Carbohydrate; 18mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brazilian Black Beans With Necy Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beans Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black beans 4 medium beets -- scrubbed 2 tablespoons finely-chopped garlic 4 1/2 teaspoons coarse salt 2 tablespoons corn oil 3/4 cup chopped scallions 1/2 cup chopped fresh cilantro In a medium stockpot, combine beans and beets. Add enough water to cover by 1/2 inch, about 8 cups. Bring to a boil, then reduce to a simmer, and cook until beets are tender when pierced with the tip of a knife, 40 to 60 minutes. Remove beets, and continue to cook beans until tender, 1 to 2 hours more. Peel beets once they're cool, and used as desired. Mash together garlic and salt to make a paste. In a medium skillet, heat oil over medium heat; add garlic-salt mixture, scallions, and cilantro. Cook, stirring frequently, until scallions are soft, 2 to 4 minutes. Stir mixture into cooked beans, and simmer for 5 minutes. Serve. This recipe yields 6 servings. Comments: The beets in this recipe are added for color. They can be served with the beans, as a separate vegetable dish, or in a salad. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 6g Total Fat; (15% calories from fat); 17g Protein; 53g Carbohydrate; 0mg Cholesterol; 1459mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Necy Guimares, Assistant style editor, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Brazilian Fruit Salad With Necy Recipe By :Necy Guimares Serving Size : 0 Preparation Time :0:00 Categories : Fruit Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium ripe pineapple -- peeled, cored, and cut into 1/2" pieces 1 medium ripe mango -- peeled, pitted, and cut into 1/2" pieces 1 medium ripe papaya -- peeled, seeded, and cut into 1/2" pieces 1 seedless orange -- peeled, and cut into 1/2" pieces 1 banana -- peeled, and cut into 1/2" pieces 1 medium apple -- peeled, and cut into 1/2" chunks Sweetened condensed milk -- to taste In a medium bowl, toss to combine fruit. Drizzle with sweetened condensed milk. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 49g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Necy Guimares, Assistant style editor, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bread and Butter Pickled Green Tomatoes Recipe By :Recipe from Salli LaGrone Serving Size : 0 Preparation Time :0:00 Categories : Canning Pickles/Relishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 pounds green tomatoes 1 cup pickling lime 5 pounds sugar 6 cups white vinegar 1 tablespoon whole cloves 5 small cinnamon sticks 1 tablespoon whole allspice 1 teaspoon celery seed 2 blades mace 1 piece fresh peeled ginger, 3" -- sliced 1/4" rounds Wash tomatoes thoroughly; cut away any bad spots. Cut into 1/4-inch-thick slices. Combine 2 gallons water and the pickling lime in a large nonreactive bowl and add tomatoes. Let soak for 24 hours. Drain tomatoes and cover with fresh water. Soak for 4 hours, changing water every half hour. Rinse and drain well. In a large nonreactive pot, combine sugar and vinegar; bring to a boil. Fold an 8-inch by 16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry. Place spices and ginger on the cloth; tie closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end and slip over handle of a wooden spoon. Suspend spice bag in syrup by placing spoon across top of pot. Remove syrup from heat, add tomatoes, and let sit overnight, covered with a clean dish towel. Bring tomatoes to a simmer and cook, pushing them into syrup occasionally, until translucent, about 35 minutes. Wash 6 one-pint canning jars, lids, and screw-bands with hot, soapy water; rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches; bring to a boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions. Using stainless-steel tongs, layer hot tomatoes in hot sterilized pint jars, leaving a 3/4-inch space beneath the rim. Pour hot syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of the jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing. Place a wire rack in bottom of a large pot; fill part way with hot water. Using a jar lifter, place jars upright on rack. Add hot water to cover by 2 inches; bring to a boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cooled jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or leak during processing should be stored in the refrigerator. Tomatoes can be served when cool but are more flavorful when allowed to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator. Makes 6 pints. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 pints" - - - - - - - - - - - - - - - - - - - Per serving: 9957 Calories (kcal); 10g Total Fat; (0% calories from fat); 42g Protein; 2574g Carbohydrate; 0mg Cholesterol; 488mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 32 Vegetable; 0 Fruit; 1/2 Fat; 158 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bread Spreads Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Butters Condiments Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick softened unsalted butter 1/2 cup preserves or jam Using a rubber spatula, thoroughly combine butter and preserves. Wrap in parchment paper, forming an even cylinder; tie ends with twine. Keep refrigerated for up to 2 weeks or frozen for up to a month. Slice off pats; serve with toasts, muffins, or pancakes. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 * Exported from MasterCook * Breakfast Burrito With Sara Recipe By :Sara Foster Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 spinach tortillas - (12" dia) Olive oil 8 ounces smoked salmon 8 tablespoons alfalfa sprouts === GARNISH === 1 small bunch basil -- minced 4 scallions, white part only -- julienned 1/2 small red onions -- thinly sliced === HERB CREAM CHEESE === 8 ounces cream cheese -- room temperature 1 teaspoon freshly-ground black pepper 2 tablespoons minced parsley 2 tablespoons minced scallions === ROASTED PLUM TOMATOES === 8 plum tomatoes -- quartered 1/4 cup balsamic vinegar 1 tablespoon olive oil Salt -- to taste Freshly-ground black pepper -- to taste === SALAD GREEN MIXTURE === 2 cups arugula leaves 2 cups spinach leaves 2 tablespoons olive oil 2 tablespoons balsamic vinegar Salt -- to taste Freshly-ground black pepper -- to taste === SCRAMBLED EGGS === 8 large eggs -- lightly beaten Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons unsalted butter For the Herb Cream Cheese: In a medium bowl, combine all ingredients, beating with a wooden spoon until creamy; set aside. This mixture can be stored, refrigerated in an airtight container, for up to 1 week. For the Roasted Plum Tomatoes: Heat oven to 400 degrees. In a medium bowl, combine all ingredients, and toss to coat tomatoes. Spread mixture on a baking sheet, and transfer to oven. Bake until skins shrivel and tomatoes turn slightly brown, about 30 minutes. Remove pan from oven, and set aside. For the Salad Green Mixture: In a medium bowl, toss arugula, spinach, olive oil, and vinegar until combined. Season with salt and pepper. For the Scrambled Eggs: In a medium bowl, whisk eggs, salt, and pepper vigorously for 15 seconds. In a medium nonstick skillet over medium-high heat, cook butter until melted and foamy. Add egg mixture, and reduce heat to medium. Using a rubber or flat wooden spatula, push eggs toward center while tilting skillet to distribute runny parts. When they are almost set, scramble eggs, gently turning them over several times. Remove skillet from heat and keep warm. Heat a grill pan over medium-high heat on stove. Using a pastry brush, brush tortillas with olive oil. Grill each tortilla lightly on one side, for no longer than a minute (this will make the tortillas soft and easy to roll). Transfer tortillas, grilled-side down, to work surface. Divide Herb Cream Cheese among the tortillas, spreading evenly and leaving a 1-inch border. Divide the smoked salmon, Scrambled Eggs, and Salad Green Mixture evenly among tortillas. Top with alfalfa sprouts. Fold in opposite sides of one tortilla, and roll it up; do the same with remaining tortillas. Slice each burrito in half diagonally, transfer to a platter, and garnish with Roasted Plum Tomatoes, basil, scallions, and red onion. This recipe yields 8 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 24g Total Fat; (71% calories from fat); 14g Protein; 7g Carbohydrate; 232mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Sara Foster, owner, Foster's Markets, 2694 Durham-Chapel Hill Blvd., Durham, NC 27707. 919-489-3944. Fax: 919-489-1411. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Breezy Hill Apple Pie Recipe By :Elizabeth Ryan Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 King Luscious apples - (to 3) (or 2 to 3 lbs baking apples) 3 1/2 cups All-purpose flour -- plus 2 tablespoons All-purpose flour 2 tablespoons Granulated sugar -- plus 2 teaspoons Granulated sugar 1 teaspoon Ground cinnamon 1/2 cup Superfine granulated sugar 2 1/2 sticks Chilled unsalted butter -- cut up 1 large Egg yolk -- beaten with 4 teaspoons Cold water Heat oven to 400 degrees. Peel, core and thinly slice apples. Combine apples, 2 tablespoons flour, 2 tablespoons sugar, and cinnamon in a large bowl; toss to combine. Set aside. Combine the remaining 3-1/2 cups flour and 1/2 cup superfine sugar in a large mixing bowl. Add butter and quickly work the butter into the flour mixture using your fingertips or a pastry blender until it resembles coarse meal. Divide the dough in half. Working quickly, press half of the dough into and up over the edge of a 9-inch glass pie plate. Fill with the apple mixture, mounding in the center. Roll remaining dough between two large pieces of plastic wrap into a 14-inch circle. Remove top piece of plastic wrap, and invert onto apples. Remove remaining plastic. Trim edges and decoratively crimp using your fingers. Brush lightly with egg/water mixture, and sprinkle with the remaining 2 teaspoons sugar. With a sharp knife, cut slits into pastry. Transfer to oven and bake until golden brown, about 1 hour. Makes one 9-inch pie. Recipe Source: Martha Stewart Living - Recipe from Elizabeth Ryan, owner of Breezy Hill Orchard and Cider Mill in Clinton Corners, New York Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1844 Calories (kcal); 10g Total Fat; (4% calories from fat); 50g Protein; 381g Carbohydrate; 213mg Cholesterol; 18mg Sodium Food Exchanges: 23 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Broccoli Rabe and Pancetta Stuffed Mushrooms Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce sliced pancetta or bacon -- cut 1/2" dice 1 medium shallot -- minced 1 recipe Golden Mushroom Caps -- (see recipe) with their reserved stems, cleaned, and finely chopped 1 garlic clove -- minced 2 tablespoons dry white wine 1 pound broccoli rabe -- trimmed to leaves and florets only, roughly chopped Kosher salt Freshly-ground black pepper 1 tablespoon fresh thyme Preheat the oven to 400 degrees with the rack in the upper position. Heat a medium skillet over medium-high heat. Add the pancetta and cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to medium and add the shallots. Cook until softened and translucent. Add the mushroom stems and the garlic and cook for 3 more minutes. Add the wine and the broccoli rabe, cover, and let steam for 4 minutes, until the broccoli rabe is bright green. Remove the cover and cook until the liquid has evaporated, 1 to 2 minutes. Season with salt and pepper to taste. Remove from the heat. Using a small spoon, fill each mushroom cap with the filling. Place the caps on a baking sheet. Bake until the mushrooms are hot throughout, 2 to 4 minutes. Garnish with the thyme and serve hot. Makes 2 dozen. Comments: Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices that is generally available in the deli section of the grocery store. Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Broiled Chipotle Chicken with Creamy Spinach Recipe By :Recipe from Rick Bayless Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 canned chipotle chiles in adobo - (to 3) -- finely chopped 1 1/4 cups Thick Cream -- (see below) or whipping cream, or creme fraiche 4 medium boneless skinless chicken breast halves 1/4 cup chicken stock 6 cups spinach - (abt 10 oz) -- stems removed, leaves well rinsed Salt === THICK CREAM === 1 1/2 cups whipping cream 3 teaspoons active culture such as buttermilk, creme fraiche, sour cream, or plain yogurt Recipe title translation: Pollo Enchipotlado con Crema y Espinacas To make the Thick Cream: Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar. Place the lid on the jar, without tightening it, and place the jar in a warm (80 to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days. (Makes about 1 1/4 cups). Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine. Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours. Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes. Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more. Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven. Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 439 Calories (kcal); 34g Total Fat; (71% calories from fat); 29g Protein; 3g Carbohydrate; 191mg Cholesterol; 244mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine" by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson (Scribner, 1996; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brown Sugar Pumpkin Pie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- all-purpose flour -- for dusting 1/2 recipe Pâte Brisée -- (see below) 2 cups homemade pumpkin purée or one 15-oz can pumpkin purée 3 large eggs -- lightly beaten 1/2 cup heavy cream 1/2 cup dark brown sugar - (packed) 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup chilled unsalted butter -- cut up 1/4 cup ice water - (to 1/2 cup) For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Heat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill. In a medium bowl, combine pumpkin purée, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving. This recipe yields 1 eight-inch pie. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - - Per serving: 1769 Calories (kcal); 60g Total Fat; (31% calories from fat); 51g Protein; 250g Carbohydrate; 724mg Cholesterol; 3416mg Sodium Food Exchanges: 16 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brown-Sugar Shortcakes With Fruit And Whipped Cream Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour 1/4 cup Light-brown sugar - (packed) 1 tablespoon Baking powder 1/2 teaspoon Salt 4 tablespoons Unsalted butter -- chilled 1 cup Heavy cream -- plus 2 tablespoons Heavy cream 2 tablespoons Turbinado sugar -- see * Note Fruit -- see * Note * Note: Serve these shortcakes with fruit such as strawbernes, peaches, apricots. Turbinado sugar is a washed raw sugar with a light molasses flavor. Heat oven to 450 degrees. Line a baking sheet with a Silpat non-stick baking mat. Set aside. In a medium bowl, whisk together flour, brown sugar, baking powder, and salt. Using a pastry cutter, cut in butter until well blended but still slightly coarse. Add 1 cup cream; stir until just combined and a dough forms. Place dough on a lightly floured work surface; knead slightly to combine. To make 3-inch shortcakes: Roll out to 3/4-inch thickness; cut with a lightly floured 3-inch cutter. To make 1-inch cakes: Roll out to 1/2-inch thickness; cut with a lightly floured 1-inch cutter. Place cakes on baking sheet. Brush cakes with remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar. Bake cakes until puffed and golden brown, 13 to 15 minutes for the 3-inch shortcakes, 10 to 12 minutes for the smaller ones. Transfer baking sheet to a wire rack to cool. Makes six 3-inch or thirty 1-inch shortcakes. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 389 Calories (kcal); 25g Total Fat; (56% calories from fat); 5g Protein; 38g Carbohydrate; 82mg Cholesterol; 440mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brownie Cupcakes Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cupcakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter - (3/4 stick) 11 ounces best quality semisweet chocolate -- coarsely chopped 3 large eggs 1 cup sugar 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa 1/8 teaspoon baking soda 1 cup coarsely-chopped walnuts -- (optional) nonstick cooking spray === MRS. MILMAN'S CHOCOLATE FROSTING === 12 ounces best quality semisweet chocolate -- chopped fine 2 cups heavy cream 1/2 teaspoon light corn syrup Heat oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray. Set aside. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat and set aside. In a large bowl whisk together the eggs and sugar. Add the flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in the remaining 3 ounces of chocolate and nuts if desired. Using a 2-ounce ice cream scoop, fill each cupcake liner 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack. For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, between 20 and 30 minutes. Increase the heat to medium-low; cook stirring, 3 minutes more. Remove pan from heat. Stir in the corn syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. (Makes about 3 cups) Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting. This recipe yields 12 cupcakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 16g Total Fat; (55% calories from fat); 3g Protein; 25g Carbohydrate; 101mg Cholesterol; 43mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bruschetta with Tomatoes, Cucumbers, and Basil Recipe By :Martha Stewart Serving Size : 15 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large ripe tomatoes -- seeded and chopped 1/2 large red onion -- cut in 1/4" dice 1 peeled seeded cucumber -- cut in 1/4" dice 1 cup fresh basil leaves -- shredded Coarse salt Freshly-ground black pepper 1/4 cup extra-virgin olive oil -- plus more 1 tablespoon red-wine vinegar 1 baguette 2 peeled garlic cloves - (to 3) In a large bowl, combine tomatoes, onions, cucumbers, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour, but no longer than 3. Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides lightly with olive oil; grill or broil on both sides until toasted. Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving. Makes 15 to 20. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 5g Total Fat; (33% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 187mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brussels Sprouts Puree Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound brussel sprouts - (4 cups) 1 large bowl of ice water 1/2 cup heavy cream 2 tablespoons unsalted butter 1 1/4 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon freshly-grated nutmeg Trim tough stems from brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x". Separate about twenty-five large outer green leaves; set aside. In pot of boiling salted water, cook brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking. Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 mintes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor. Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl. Makes 6 servings. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 11g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 38mg Cholesterol; 452mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Brutti Ma Buoni Recipe By :Martha Stewart Serving Size : 32 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups hazelnuts - (10 oz) 9 large egg whites 1 cup sugar -- plus 3 tablespoons sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 4 ounces semisweet chocolate -- coarsely chopped Heat oven to 325 degrees. Line a baking sheet with parchment paper, and spread hazelnuts in a single layer on the sheet. Place in the oven and toast until nuts smell sweet and fragrant, about 10 to 12 minutes. Wrap the warm nuts in a coarse textured kitchen towel. Rub to remove skins from nuts, and discard. Coarsely chop hazelnuts; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add sugar gradually, beating on medium-high, until stiff peaks form and the meringue is stiff and shiny, about 3 to 5 minutes. (You can also beat the egg whites by hand using a balloon whisk; the beating times will approximately twice as long.) Fold in chopped hazelnuts, vanilla extract, and salt using a large rubber spatula. Transfer mixture to a shallow, heavy-bottomed saucepan. Set over medium-low heat and cook, stirring constantly, until the mixture is light brown and pulls away from the sides of the pan, about 15 to 20 minutes. Remove from heat. Transfer to a medium bowl to cool slightly, about 5 minutes. Fold in chocolate chips. Using two spoons, drop a heaping tablespoon of batter onto a baking sheet lined with a nonstick baking mat, repeat, spacing them 1 1/2 inches apart. Bake until cookies are firm to the touch but still soft and chewy inside, about 25 to 30 minutes. Remove to rack and cool. This recipe yields 32 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 1g Total Fat; (17% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Buckwheat Blini Recipe By :Recipe from Chef Alain Coumont of NYC's Le Pain Quotidien Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup buckwheat flour 2 cups all-purpose flour 1 tablespoon sugar -- plus 1 pinch sugar 1 teaspoon coarse salt -- plus 1 pinch coarse salt 1 cup warm milk -- (105 to 115 degrees) 1 ounce fresh yeast or 3 1/4 teaspoons active dry yeast - (1 1/2 pkgs) 6 large eggs -- separated 1/2 cup unsalted butter -- melted 3/4 cup Hoegaarden Belgian wheat beer or other nondark Belgian beer such as Heineken Vegetable oil -- for cooking In a large bowl, combine buckwheat flour, all purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. In a medium bowl, combine warm milk and yeast, stirring until combined. Whisk in egg yolks and melted butter. Add milk mixture to dry ingredients and stir just until combined. Add beer, and stir to combine. In a large bowl, combine egg whites, pinch of salt, and pinch of sugar. Beat egg whites until soft peaks form. Gently, but thoroughly, fold egg whites into batter. Cover, and let rise for 1 1/2 hours. Heat a plett pan (Swedish pancake pan), which will keep your blini at a uniform size, or a skillet over medium heat until hot. Lightly oil pan and, using a 2-ounce ladle, pour batter into pan. Cook 45 seconds, turn, and cook for an additional 30 seconds. These can also be baked: Heat oven to 500 degrees to 550 degrees. Use lightly oiled 2- to 2 1/2-inch diameter nonstick pans. Bake 4 to 5 minutes on one side, turn, and bake an additional 1 minute. Serve the blini with smoked caviar and smoked salmon, and top with crème fraÎche and lemon. This recipe yields 20 blini. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "20 blini" - - - - - - - - - - - - - - - - - - - Per serving: 2584 Calories (kcal); 131g Total Fat; (45% calories from fat); 78g Protein; 275g Carbohydrate; 1403mg Cholesterol; 2476mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buddha's Feast Recipe By :Beth Ginsberg and Mike Milken Serving Size : 8 Preparation Time :0:00 Categories : Rice/Grains Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable stock, or fat-free mushroom broth 3 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon Mirin 1 teaspoon Chinese chili paste -- (optional) 8 ounces firm tofu -- cut in 1/2" cubes 4 heads baby bok choy (or 1/2 head regular bok choy) 12 ounces broccoli florets Cooking spray 4 carrots -- peeled, and thinly sliced on the diagonal 8 ounces small shiitake or white button mushrooms -- stemmed and julienned 1 can sliced water chestnuts - (8 oz) -- drained 1 can drained baby corn - (14 oz) 1 tablespoon finely-chopped garlic Brown rice In a small bowl, whisk together stock, soy sauce, cornstarch, Mirin, and chili paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside. Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray. Heat pan over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 1g Total Fat; (19% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 252mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "The Taste for Living World Cookbook: More of Mike Milken's Favorite Recipes for Fighting Cancer and Heart Disease" by Beth Ginsberg and Mike Milken (Time Life, 1999; $27.50). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buffalo Wings And Blue Cheese Dressing With Sean Recipe By :Sean Steyer Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Chicken Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts canola oil or Crisco 3 1/2 pounds chicken wings 4 tablespoons unsalted butter 1 cup Frank's Red Hot Sauce 2 1/2 teaspoons Tabasco sauce 1 1/2 teaspoons cayenne pepper Celery sticks === BLUE CHEESE DRESSING === 2 ounces blue cheese -- crumbled 1/4 cup buttermilk 1/4 cup sour cream 1/4 cup mayonnaise Juice of 1/4 lemon -- or to taste Coarse salt -- to taste Freshly-ground black pepper -- to taste Cut chicken wings into three pieces, reserve wing tips for stock. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400 degrees. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Make the Blue Cheese Dressing: In a small bowl, stir to combine all ingredients. (Makes 1 cup) Serve wings immediately with blue-cheese dressing and celery sticks on the side. This recipe yields 2 to 4 servings. Comments: Buffalo wings were invented in a Buffalo, New York, bar in 1964. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 766 Calories (kcal); 65g Total Fat; (76% calories from fat); 44g Protein; 2g Carbohydrate; 219mg Cholesterol; 472mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Sean Steyer, Television editor, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bug Cupcakes Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHOCOLATE CAKE === 1 1/2 cups unsweetened cocoa powder 3 cups all-purpose flour 3 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 3 large eggs 1 1/2 cups warm water 1 1/2 cups buttermilk 3/4 cup vegetable oil 1 1/2 teaspoons pure vanilla extract === SWISS MERINGUE BUTTERCREAM === 1 1/4 cups sugar 5 large egg whites 2 cups unsalted butter -- room temperature 1 teaspoon pure vanilla extract For the Chocolate Cake: Heat oven to 350 degrees. Line muffin cups with muffin cup liners; set aside. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes. Pour 1/3 cup batter into each cupcake liner. Bake, rotating once, until tester inserted in center comes out clean, 20 to 25 minutes. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right-side up on rack. For the Swiss Meringue Buttercream: Combine egg whites, sugar, and vanilla in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes. Transfer bowl to the electric mixer. Using whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. In a separate bowl, beat butter until creamy and fluffy. At low speed, add butter to egg whites, mixing until smooth. Add vanilla, and continue mixing until incorporated. Use immediately. Note: You might need to make another half recipe if you choose to make elaborately decorated cupcakes. To construct the cupcakes: Divide frosting into 5 small bowls, and tint each batch a different color with food coloring. Use a serrated knife to evenly cut the domed top off each cooled cupcake. Cut each top in half. Then use a small offset spatula to evenly spread 1 1/2 tablespoons of colored frosting over each flat cupcake top. Position halved cupcake tops on top of frosted cupcakes, pressing gently to affix the wings to the soft frosting. To make bugs, attach tops with the domed side up and points meeting just inside the edge of the cupcake and extending off the opposite side. To create butterflies, attach pieces, cut-side up, with rounded edges in the center of the cupcake (the domed shape will create angled wings). Refrigerate until frosting is firm and the wings are secure, about 30 minutes. Prepare gumdrop and licorice heads: Snip licorice strings on a diagonal into 1 1/2 inch lengths. Use a toothpick to make 2 two holes in the top of each gumdrop on opposite sides. Insert the pointed end of one licorice strip into each hole to create antennae. Using extra frosting as adhesive, attach a gumdrop head to each cupcake. Decorate wings as desired with assorted colored frostings: Place frosting in pastry bags fitted with couplers and round tips, and pipe over surface of wings. Alternatively, gently spread frosting with a small offset spatula over the surface of the wings as desired. If you prefer lots of frosting, spread each wing with a base coat of frosting first and pipe out decorations in a different color; minimalists may pipe simple decorations onto the bare black wings. This recipe yields 30 cupcakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 19g Total Fat; (48% calories from fat); 4g Protein; 41g Carbohydrate; 52mg Cholesterol; 288mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bulgogi (Korean Barbecue Beef) Recipe By :Sung Pak Serving Size : 4 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small yellow onion -- coarsely chopped 1/4 cup sake 1/3 cup soy sauce 2 tablespoons sugar 2 medium garlic cloves -- smashed, and finely chopped 1 piece fresh ginger - (3/4" long) -- peeled, smashed, and finely chopped 1 scallion -- smashed, and thinly sliced 1 1/2 teaspoons ground toasted sesame seeds 1 teaspoon toasted sesame oil 1 pinch freshly-ground black pepper 1 pound rib eye 1 pound short ribs Red leaf lettuce leaves -- (optional) Garland chrysanthemum leaves -- (optional) Sesame leaves -- (optional) Korean hot red-pepper paste Slice rib-eye 1/8-inch thick; score with a knife and pound. Thinly slice short ribs crosswise, score and pound 1/8-inch thick. Combine onion and sake in bowl of a food processor fitted with the steel blade. Process until the texture resembles applesauce. Transfer to a large bowl. Add soy sauce, sugar, garlic, ginger, scallion, sesame seeds, sesame oil, and pepper. Stir to combine. Add meat, and stir to coat. Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight. Heat broiler, or prepare grill. Remove from marinade. Transfer to baking sheets, and broil or grill until golden brown, 2 to 4 minutes per side. Place a lettuce leaf on a clean work surface. Top with a few chrysanthemum leaves, a few sesame leaves, and a dollop of hot red-pepper paste. Lay a few slices of beef over pepper paste, and roll up like a burrito. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 41g Total Fat; (75% calories from fat); 18g Protein; 11g Carbohydrate; 86mg Cholesterol; 1429mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Martha Stewart Living television facility manager Sung Pak and his mother, Terri. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bull's Eye Cookies Recipe By :Martha Stewart Serving Size : 90 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Unsalted butter -- room temperature 1 teaspoon Pure vanilla extract 3 cups Confectioners' sugar 7 1/2 cups Bread flour 1/3 cup Dutch-process cocoa powder TO MAKE BLACK AND WHITE DOUGH: Place butter, vanilla, sugar, and flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well-combined. Transfer to a work surface. Divide the dough in half. Return one half to the mixer, and add cocoa powder. Mix until well-combined. Wrap dough in plastic, and store, refrigerated, until ready to use. TO ASSEMBLE THE COOKIES: Place 20 ounces black dough between two 12- by 14-inch pieces of parchment. Roll out to a 7- by 12-inch rectangle, about 1/3-inch thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes. Place 12 ounces black dough between two 12- by 14-inch pieces of parchment. Roll out to a 4 3/4- by 12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes. Place 6 ounces black dough on a clean work surface. Roll into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes. Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam. Roll log back and forth to smooth seam. Repeat step with the black log and the smaller rectangle of white dough. Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam. Roll log back and forth to smooth seam. Repeat step with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill 1 hour. Heat oven to 375 degrees. Line two baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks. Makes about 7 1/2 dozen cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 8g Total Fat; (65% calories from fat); 2g Protein; 8g Carbohydrate; 22mg Cholesterol; 2mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Buttermilk Corn Bread Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons melted unsalted butter -- plus 1 tablespoon melted unsalted butter 3/4 cup nonfat buttermilk 2 large eggs 1/2 cup sour cream 3/4 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup light-brown sugar 2 tablespoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon freshly-grated nutmeg 1 teaspoon salt Heat oven to 350 degrees. Brush a 9- by 13-inch baking pan with 1 tablespoon melted butter. In medium bowl, whisk together buttermilk, eggs, and sour cream. In separate bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Using a spatula, fold sour-cream mixture into cornmeal mixture. Fold in remaining 8 tablespoons melted butter. Pour batter into pan, and bake until a toothpick inserted into center comes out clean, about 25 minutes. Let cool. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1309 Calories (kcal); 38g Total Fat; (25% calories from fat); 43g Protein; 200g Carbohydrate; 431mg Cholesterol; 5429mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Corn Cakes With Kathy Recipe By :Kathy Cary Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon coarse salt 1 cup all-purpose flour 2 teaspoons baking powder 1 cup buttermilk 1/2 cup corn kernels - (abt 1 ear) 1 large egg -- lightly beaten 2 tablespoons melted cooled unsalted butter -- plus more Bring 1 cup water to a boil. In a medium bowl, combine cornmeal and boiling water. Let plump 10 minutes. Add sugar and salt. Stir to combine. Let sit 10 minutes more. In a small bowl, combine flour and baking powder. Set aside. In a liquid measure, combine buttermilk, corn, egg, and 2 tablespoons melted butter. Whisk to combine. Slowly add buttermilk mixture to cornmeal mixture, whisking constantly to combine. Add flour mixture, and stir to combine. In a large skillet, heat butter over medium heat. Using a ladle, pour about 2 tablespoons corn-cake batter into pools spaced 2 inches away from each other. Cook until edges begin to bubble, about 1 1/2 minutes. Turn and cook until golden on bottom, about 1 1/2 minutes. Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 20g Carbohydrate; 16mg Cholesterol; 265mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and courtesy of Kathy Cary, chef and owner, Lilly's, 1147 Bardstown Road, Louisville, KY 40205. 502-451-0377. Fax: 502-458-7546. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Waffles Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup light brown sugar - (firmly packed) 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 large room temperature eggs -- separated 2 cups nonfat buttermilk -- room temperature 8 tablespoons melted unsalted butter - (1 stick) 1 vanilla bean -- split and scraped (or 1 tspn good-quality vanilla extract) Heat waffle iron to high. Heat oven to 200 degrees. In a large bowl, sift together flour, sugar, baking soda, baking powder, cinnamon, and salt. In a medium bowl, whisk together egg yolks, buttermilk, butter, and vanilla bean scrapings. Pour into dry mixture; combine. In a medium bowl, beat the egg whites until stiff but not dry. Fold whites into the batter. Ladle about 1/3 cup batter into each section of the waffle iron; spread batter almost to the edges. Bake 5 to 7 minutes, until no steam emerges. Transfer cooked waffles to a baking sheet. Transfer to oven to keep warm while baking the remaining batter. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 36g Carbohydrate; 3mg Cholesterol; 596mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butterscotch Tarts With Martha Recipe By :Martha Phelps Stamps Serving Size : 5 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large eggs -- separated 1 cup dark-brown sugar - (firmly packed) 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 cup milk 2 tablespoons unsalted butter -- chilled, and cut into pieces 2 tablespoons granulated sugar === PIE CRUST === 1 1/2 cups all-purpose flour 1 teaspoon salt 1/4 cup solid vegetable shortening 4 tablespoons ice water - (to 6 tbspns) Make the Pie Crust: Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out. Makes five 3-inch tart shells. Preheat the oven to 350 degrees. Roll out dough to 1/8-inch thickness. Cut into five 5-inch rounds, and fit into 3-inch tart pans with removable bottoms. Prick bottoms with a fork. Place a second tart pan inside each dough-lined pan, and place them all on a baking sheet; bake 20 minutes. Remove top pans, and continue baking until light-golden brown, 5 to 10 minutes more. Remove from oven, and allow to cool completely. Prepare butterscotch: In a medium bowl, lightly beat egg yolks; set aside. Pass brown sugar, flour, and salt through a medium sieve to remove any lumps. Transfer to a medium saucepan, and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar, and cook, whisking constantly until thick, about 5 minutes. Remove from heat. Add one-quarter of the hot sugar mixture to beaten egg yolks, and whisk to combine. Whisk egg yolks into sugar mixture, and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat, and whisk in butter. Pass mixture through a fine sieve. Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy, about 1 minute. Add granulated sugar, and beat until stiff. Pour butterscotch into baked crusts. Mound meringue on top of tarts, and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving. This recipe yields 5 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 11g Total Fat; (32% calories from fat); 11g Protein; 40g Carbohydrate; 206mg Cholesterol; 614mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Martha Phelps Stamps, Owner/Executive Chef, Martha's at the Plantation, Belle Meade Plantation, 5025 Harding Rd., Nashville, TN Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage Pierogi with Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 12 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds green cabbage -- cored 16 ounces cream cheese -- room temperature 12 tablespoons unsalted butter -- melted 1 egg 2 tablespoons sour cream 1 cup milk 1 cup water 4 1/2 cups all-purpose flour - (to 5 cups) 2 tablespoons cornmeal Coarse salt Freshly-ground black pepper To make the cabbage filling, cut the cabbage into quarters. Steam until very tender, about 20 to 30 minutes; drain and cool. Working in small batches, wrap cooled cabbage in a towel and squeeze out as much liquid as possible. Finely chop the squeezed cabbage in a food processor or grind it in a meat grinder. Transfer it to a large mixing bowl, add the softened cream cheese, 4 tablespoons of the melted butter, and salt and pepper to taste; mix until combined. (The filling can be made one day ahead, keep tightly covered and refrigerated). In a medium bowl whisk the egg. Add the sour cream and whisk until smooth. Add the milk and water and whisk until combined. Slowly add about 3 cups of flour and stir to combine with a wooden spoon. Turn dough out onto a well floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in to it. Continue kneading for about 8 to 10 minutes working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare the filling. Cook potatoes in salted boiling water until fork-tender. Drain and mash with a potato masher. Add the cabbage, cream cheese and butter mixture, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat and bring to a boil. Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking. On a floured surface, roll out dough to about 1/8-inch thick. Using a glass or cookie cutter measuring 2 1/2-inch diameter cut out as many circles as possible. Gather scraps together and reroll, and continue cutting. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with remaining 4 tablespoons melted butter. Remove pierogi from pot and transfer to platter to prevent sticking. Serve immediately. Makes about 60, about 12 servings. Cuisine: "Polish" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 26g Total Fat; (88% calories from fat); 4g Protein; 3g Carbohydrate; 92mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage Relish Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds white cabbage -- cored, and finely shredded - (abt 7 cups) 2 medium red peppers -- cut in 1/4" dice 2 medium peeled yellow onions -- cut in 1/4" dice 2 tablespoons coarse salt 1 1/2 teaspoons whole black peppercorns 1 teaspoon whole allspice 1 bay leaf 1 cinnamon stick - (1") 1/2 teaspoon whole cardamom pods 1/4 star anise 1 1/4 cups apple-cider vinegar 1 cup light brown sugar - (firmly packed) In a nonreactive container, combine the cabbage, peppers, and onions. Sprinkle with salt and toss to combine. Cover and refrigerate overnight. Remove cabbage mixture from refrigerator and drain, discarding liquid. Rinse cabbage mixture with cold water and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet. Ladle relish into jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks. Makes about 2 pints. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 pints" - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 11289mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caesar Salad 101 Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CROUTONS === 6 slices ciabatta, 1" thick, or crusty white bread -- cut into 3/4" cubes 3 tablespoons olive oil 1 teaspoon minced garlic 1 tablespoon minced parsley Coarse salt -- to taste === SALAD === 3 garlic cloves -- halved 2 large egg yolks 1 tablespoon Dijon mustard 4 anchovies -- (4 to 5) 2 tablespoons fresh lemon juice Coarse salt Freshly ground pepper 6 tablespoons olive oil 2 heads romaine lettuce -- washed, dried thoroughly, and torn into 2" pieces Grated Parmesan -- to taste Shaved Parmesan -- for garnish CROUTONS: Heat oven to 350 degrees. In a medium-size bowl, toss bread cubes with olive oil, garlic, and parsley; season with salt. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes. SALAD: In a large wooden bowl, mash halved garlic cloves with wooden spoon to fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings. Serves 4. Comments: It's said that the Caesar got its start in 1924 when Italian chef Caesar Cardini made the salad at his popular restaurant in Tijuana. The dressing is the subject of some concern since it contains raw eggs, which can contain the bacteria Salmonella enteritidis. While the risk is extremely low, it's best to use the freshest eggs possible. If you are unsure of the age of your eggs, place them in a bowl of cold water, and throw away any that float -- a sign that the egg has shrunk through extended moisture loss. You can also break a raw egg into a bowl and smell it. An old or stale egg will smell like damp grass or straw. You can also use pasteurized liquid eggs (they're are only slightly less efficient for emulsifying). Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 34g Total Fat; (78% calories from fat); 9g Protein; 11g Carbohydrate; 110mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caesar Salad Sandwich Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cherry tomatoes -- halved 1/2 cup olive oil -- plus 3 tablespoons olive oil 1 tablespoon balsamic vinegar 3/4 teaspoon salt -- divided 1/4 teaspoon freshly-ground black pepper -- divided 1 garlic clove -- pressed Juice of 2 lemons 3 anchovies -- rinsed and chopped 1/2 teaspoon Dijon mustard 1 pound loaf rustic bread 2 ounces Parmigiano-Reggiano -- shaved as thin as possible 1 head romaine lettuce leaves Heat oven to 250 degrees. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with 3 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss to coat. Spread the tomatoes, cut-side up on the prepared pan, and bake until soft, wrinkled, and starting to dry but still juicy, about 1 hour. Remove from oven, and set aside to cool. Raise oven temperature to 375 degrees. In a small jar with a lid like an empty mustard jar, combine the garlic, lemon juice, anchovies, 1/2 cup olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon mustard. Tighten the lid, shake well; set aside. Slice the loaf of bread open lengthwise leaving a hinge on one side, and remove most of the crumb so there is more crust than bread. Place in the oven, and toast until golden, about 6 minutes. Drizzle a small amount of dressing over bread; toss remaining dressing with romaine about half the cheese, and pepper to taste. Arrange romaine on bottom half of bread, sprinkle tomatoes and remaining cheese over romaine, and close sandwich. Slice crosswise into six 2-inch sandwiches; serve. Makes 6 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 25g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 350mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caesar Salad With Herb Croutons Recipe By :Beth Ginsberg and Mike Milken Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SALAD === 1 head Romaine lettuce 1 cup Herb Croutons 1 tablespoon Grated Parmesan-style soy cheese 1/2 cup Caesar Dressing === HERB CROUTONS === 1 Fat-free baguette or Loaf of fat-free bread 2 tablespoons Chopped fresh basil or 1 tablespoon Dried basil 1 tablespoon Chopped fresh rosemary 1 tablespoon Chopped fresh parsley 1 teaspoon Granulated garlic Canola-oil cooking spray === CAESAR DRESSING === 1/2 teaspoon Chopped garlic 1/2 cup Low-fat silken tofu - (4 oz) 1/3 cup Water 1/4 cup Fresh lemon juice 1 tablespoon White miso paste 2 teaspoons Dijon mustard 1 tablespoon Grated Parmesan-style soy cheese or whey powder 1 1/2 teaspoons Granulated garlic 1 teaspoon Granulated onion 1/4 teaspoon Cracked black pepper 1/4 teaspoon Worcestershire sauce HERB CROUTONS: Preheat oven to 350 degrees. Cut bread into 1/2-inch slices and then into 1-inch squares with a serrated knife. Place squares in a bowl. Add basil, rosemary, parsley, and garlic to bowl, and toss well. Spray a baking sheet once with cooking spray. Place croutons on sheet, and bake until croutons are light brown, about 20 minutes. Use right away or cool to store. (The croutons will keep up to 1 month if stored in an airtight container.) CAESAR DRESSING: Place garlic in a food processor fitted with a metal blade, and chop finely. Scrape down sides of work bowl. Add remaining ingredients, and process until smooth. Dressing will keep up to 4 days stored in a glass container in the refrigerator. If it thickens, add a little water to thin it. (Makes 1 cup) SALAD: Wash romaine, and dry in a salad spinner or by patting with paper towels. Tear into bite-size pieces. (Tearing lettuce, rather than cutting with a knife, keeps it from turning brown at the edges.) Place lettuce, croutons, soy cheese, and dressing in a bowl, and toss. Serve. Serves 4. Recipe Source: Martha Stewart Living - Recipe adapted from "The Taste for Living Cookbook," by Beth Ginsberg and Mike Milken Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caipirina (Martha Stewart) Recipe By :Recipe from Dale DeGroff Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 ounce Dale's Simple Syrup - (to 1 oz) -- see recipe 1/2 lime 2 ounces Cachaca 1 large ice cubes Cut lime in half lengthwise and then crosswise. Combine the simple syrup and lime in a large, sturdy glass. Using a muddler or the back of a wooden spoon, muddle together the simple syrup and lime in order to extract the oils from the skin of the lime. Add the Cachaca, and fill the glass with ice. Shake vigorously, and pour the contents of the glass into an old-fashioned glass. This recipe yields 1 serving. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Dale DeGroff was the head bartender at New York City's fabled Rainbow Room. He now presides over the bars at Windows on the World at the top of the World Trade Center, and at Blackbird Restaurant and Bar Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Calves Liver with Bacon Recipe By :Recipe from Michael Romano Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces calves liver 3 cups milk 1 4 ounces slab bacon 1 medium onion -- quartered, sliced 2 tablespoons capers 2 teaspoons sage Coarse salt Freshly-ground black pepper 2 tablespoons white wine 1/2 cup veal or chicken stock 2 cups all-purpose flour 1/4 cup heavy cream 1 tablespoon olive oil 1 tablespoon chopped parsley Slice liver on an angle and halve. In a large baking dish, soak liver in milk, covered, in the refrigerator for at least 2 hours but no more than 24 hours. Cut bacon into 1- by 1/4-inch pieces. In a large cast-iron skillet, saute bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium-rare. Serve liver topped with cream sauce. Sprinkle with parsley. Serves 6. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 20g Total Fat; (45% calories from fat); 15g Protein; 40g Carbohydrate; 46mg Cholesterol; 393mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Michael Romano is executive chef and partner; Union Square Cafe; 21 East 16th Street, NY, NY 10003; 212-243-4020 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Camille's Own Tempeh Salad Recipe By :Camille Cosby, wife of comedian Bill Cosby Serving Size : 0 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces tempeh -- cut 1/4" cubes 1 1/2 tablespoons tamari 1 1/2 tablespoons Nayonaise (mayonnaise substitute) 1/4 cup plain yogurt Juice of 1/2 lemon 2 teaspoons prepared mustard 3 medium celery sticks -- chopped 1 medium green pepper -- diced 1 small red onion -- diced 3 hard-boiled egg whites -- chopped 3 black olives -- sliced 1 medium fresh dill or parsley sprig -- diced Lettuce leaves -- for serving Preheat oven to 350 degrees. Mix tempeh and tamari, and bake uncovered for 10 to 12 minutes. Let cool. Mix together nayonaise, yogurt, lemon juice, and mustard. Add celery, green pepper, onion, and egg whites. Fold in tempeh cubes, olives, and chopped herbs. Chill, and serve on bed of lettuce. This recipe yields 4 cups. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 379 Calories (kcal); 13g Total Fat; (28% calories from fat); 27g Protein; 45g Carbohydrate; 8mg Cholesterol; 283mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Candied Citrus Peel Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Candies Condiments Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 navel oranges (or any citrus fruit) 7 cups sugar 2 tablespoons light corn syrup 1 tablespoon grenadine Slice oranges in half, place in 8-quart stockpot; fill pot with enough water to cover oranges. Cover surface of water directly with a piece of parchment paper cut to same size diameter as the stockpot. Bring to a boil; reduce heat and simmer, uncovered, for 2 hours. Remove oranges; place upside down on a wire rack to drain. Reserve parchment round. When cool enough to handle, scoop out flesh with a spoon (do not puncture orange skin). Discard flesh. Cut orange rinds in half, then cut lengthwise into 1/4-inch strips. Combine 5 cups sugar, corn syrup, grenadine, and 2 2/3 cups water in the stockpot; bring to boil over medium-high heat, using a wet pastry brush to incorporate sugar crystals that form on side of pot. Add orange strips; reduce heat. Cover with reserved parchment round, and simmer for 2 hours, occasionally turning gently. Turn off heat; let cool in syrup until translucent, about 1 hour. Using a slotted spoon, remove orange strips from syrup. Spread on a wire rack placed over a baking sheet. Let dry for 30 minutes. Place remaining 2 cups sugar in a medium shallow bowl. Working with 2 to 3 candied strips at a time, place in sugar and toss to entirely coat. Return sugared strips to wire rack to dry for 1 hour. Store in an airtight container for up to 3 months. This recipe yields 20 dozen strips. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "240 strips" - - - - - - - - - - - - - - - - - - - Per serving: 5577 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1441g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 96 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Candied Corn Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 2 cups corn kernels -- fresh or frozen In a small saucepan over medium-high heat, bring sugar and 1 cup water to a simmer, stirring to dissolve sugar completely, about 5 minutes. Add corn, return to a simmer, and cook until white ends are slightly translucent, 8 to 10 minutes. Drain, and spread on a fine rack to cool, 30 minutes. Keep refrigerated in an airtight container. Makes 1 cup. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1810 Calories (kcal); 1g Total Fat; (0% calories from fat); 9g Protein; 464g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Candied Ginger Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 knobs fresh ginger - (3" each) 1 cup sugar -- plus more Peel ginger, and cut crosswise into 1/8-inch-thick slices using a vegetable slicer, knife, or a mandoline. Combine sugar and 4 cups water in a small saucepan over medium heat, and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger slices; simmer over low heat until translucent, 1 1/2 hours. Lift out with a strainer-skimmer, and transfer to a wire rack to drain. Pour sugar onto a plate, and roll each piece in the sugar. Place on a tray lined with parchment paper. Makes 1/2 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Candied Grapefruit Bowls Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Condiments Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 grapefruits 7 1/2 pounds sugar - (abt 17 cups) 1/2 cup light corn syrup Cut tops off grapefruits, a third of the way down from stem end. Place trimmed bottoms in 8-quart stockpot; cover with 3 quarts water. Cover surface of water directly with a piece of parchment paper cut to the same size as the diameter of the stockpot. Bring to a boil; reduce heat and simmer, uncovered, for 2 hours. Remove grapefruits; place upside down on a wire rack to drain. Reserve parchment round. When cool enough to handle, scoop out flesh with a spoon; do not puncture grapefruit skin. Discard flesh. Combine sugar, corn syrup, and 3 3/4 cups water in the stockpot; bring to boil over medium-high heat, using a wet pastry brush to incorporate the sugar crystals that form on the side of pot. Clip candy thermometer to pot; cook until syrup reaches thread stage (230 degrees). Add grapefruit bowls; reduce heat. Cover with reserved parchment round, and simmer at least 1 hour, occasionally turning gently. Grapefruits should be unevenly translucent. Turn off heat; let cool in syrup until completely translucent, about 2 hours. Using a whisk small enough to fit in the bowls, gently lift grapefruits from syrup. Place upside down on rack over baking sheet. Let dry overnight. Store in airtight container lined with parchment. This recipe yields 4 bowls. Comments: The candied-grapefruit bowls are ideal for grapefruit mimosas, or as containers for desserts or fruit salads. They can be made a day or two in advance, and the syrup produced when preparing them can be used to sweeten drinks or be reduced and used as a glaze. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 50g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Candied Lemon Slices Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Candies Fruit Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lemons 4 cups sugar 4 cups water Using a mandoline, cut lemons into thin slices. Place sugar and water in a heavy saucepan. Place over medium-high heat; bring to a boil, stirring to dissolve sugar. Add lemon slices to sugar water; bring to a second boil. Remove from heat, and let cool to room temperature. Store refrigerated in covered plastic container up to 1 week. Makes 3 dozen. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 3131 Calories (kcal); 1g Total Fat; (0% calories from fat); 2g Protein; 818g Carbohydrate; 0mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 53 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Candied Orange Swizzle Sticks Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Candies Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole oranges 1 cup sugar -- plus extra Scrub the oranges well with a vegetable brush. With a single hole citrus zester, cut one continuous, unbroken strip of zest from each orange in a spiral. Cut the strips into twelve 8-inch lengths. Combine 1 cup sugar and 1 cup of water in a heavy-bottomed saucepan. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to medium-low, add orange strips, and simmer for 25 minutes, until slightly translucent. Remove from heat. Remove strips of orange zest, one piece at a time, from the cooking liquid, and allow them to cool to the touch. Twist each strip in a corkscrew shape around a skewer. The ends of the zest should stay in place or just loosen slightly. Place on a baking rack, and allow to dry until stiff, about 6 to 8 hours. Gently loosen zest from skewer. On a plate, roll zest in the sugar, and serve with Ginger and Blood Orange Punch (see recipe). Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "12 sticks" - - - - - - - - - - - - - - - - - - - Per serving: 959 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 246g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Canned Tomatoes Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Canning Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 pounds ripe tomatoes 6 teaspoons salt 12 basil leaves Bring a large pot of water to a boil and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core and halve. Working over a strainer to catch the juices, remove the seeds. Fill each jar with 1 teaspoon salt and 2 basil leaves. Place tomatoes cut-side down in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact and fill with a tablespoon of the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim and put on a hot lid and screw top, and transfer to the hot water. Repeat until all jars are filled and water covers by 1 to 2 inches. Bring water to a boil, cover and process for 45 minutes. Remove jars from pot and let cool 24 hours. Test seals. Makes 6 one-quart jars Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 1563 Calories (kcal); 24g Total Fat; (11% calories from fat); 63g Protein; 345g Carbohydrate; 0mg Cholesterol; 13460mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 66 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Caramel Apple Bread Pudding With Susan Recipe By :Susan Spungen Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Granny Smith apples -- unpeeled, and cut into matchsticks Juice of 1 lemon 1 tablespoon unsalted butter -- room temperature 8 ounces day-old brioche or white bread loaf -- crusts trimmed 1 1/4 cups heavy cream 3 large eggs 1/2 cup sugar 1/2 teaspoon coarse salt 1 teaspoon pure vanilla extract 1/4 teaspoon ground nutmeg === CARAMEL BOURBON VANILLA SAUCE === 2 cups sugar 1 cup heavy cream 2 tablespoons unsalted butter 2 teaspoons freshly-squeezed lemon juice 1 tablespoon brandy 1 vanilla bean -- split lengthwise, and scraped Note: When assembling the pudding in the ramekins, make sure the first layer is caramel; after baking, the pudding will be turned over onto a serving dish, at which point the bottom will become the top. Heat oven to 325 degrees with a rack in the center. Place apples in a bowl, toss with lemon juice, and set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices. Cut each slice into 1-inch cubes, and set aside. In a bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche; toss to coat. Bring a kettle filled with water to a boil. Place 1 tablespoon caramel sauce in each ramekin. Add 1/3 cup apple mixture, then 1/3 cup bread mixture. If it can fit, add a second layer of sauce, apple mixture, and bread. Transfer roasting pan to oven; fill pan with boiling water to within 1/2-inch of ramekin tops (this technique is called a bain-marie). Cover pan with parchment and aluminum foil. Cook for 20 minutes. Remove foil; cook until the puddings are set, about 20 minutes more. Transfer ramekins to a wire rack; let cool for 5 minutes. Using a towel or small dish, invert ramekins onto a serving platter. Serve warm with the remaining caramel sauce on the side. For the Caramel Bourbon Vanilla Sauce: Combine sugar and 1/2 cup water in a deep 2-quart saucepan over medium heat. Without stirring, cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Add butter, lemon juice, and brandy. Scrape vanilla seeds into pan, and add pod. Stir to combine. Cover, and store, refrigerated, for up to 1 week. Bring sauce to room temperature, or warm over low heat, and discard pod before using. (Makes 2 cups) This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 741 Calories (kcal); 41g Total Fat; (49% calories from fat); 5g Protein; 91g Carbohydrate; 231mg Cholesterol; 221mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 8 Fat; 5 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Susan Spungen, Food editor, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Popcorn With Peanuts Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 cups popped popcorn - (1 cup kernels) 1/2 cup unsalted butter -- cut in pieces 1/2 cup unsulphured molasses 1/2 cup light brown sugar - (packed) 1 teaspoon pure vanilla extract 3 cups dry roasted unsalted peanuts 1 can sweetened condensed milk - (14 oz) 1 teaspoon salt Heat oven to 350 degrees. Set popcorn aside in a large bowl. Line two baking sheets with Silpats; set aside. Combine butter, molasses, and sugar in a 4-quart saucepan over medium heat. Cook, stirring with a wooden spoon, until mixture begins to boil. Stop stirring, and cook 4 minutes more. Add the vanilla and peanuts; stir to combine, and cook 2 minutes more. Remove from heat, and stir in milk and salt. Pour caramel over popcorn; mix well, tossing with two wooden spoons. Divide between prepared sheets. Bake for 15 minutes, stirring after 7 minutes. When cool enough to handle, break apart any large clumps, and allow to cool completely. Store in an airtight container for up to 3 days. This recipe yields 23 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "23 cups" - - - - - - - - - - - - - - - - - - - Per serving: 813 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 248mg Cholesterol; 2144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Sauce Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 0 Preparation Time :0:00 Categories : Desserts Holidays Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1 whole vanilla bean -- halved lengthwise In a large skillet, spread sugar in even layer over medium-high heat. Add vanilla bean. Without stirring, let cook until outer edges of sugar melt and begin to turn golden, 4 to 6 minutes. With a wooden spoon, slowly stir together melted and unmelted sugar, until all sugar is melted, clear, and golden. At arm's length, carefully pour in 1 cup water while stirring rapidly. Continue stirring until mixture has melted completely. Transfer to a bowl to cool, about 1 hour. Remove vanilla bean. Using a paring knife, scrape seeds into sauce, and stir to combine. May be made one day ahead. Makes 1 1/2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1161 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 300g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Caramel-Nut Tart With Laura Recipe By :Recipe from Laura Plimpton, Martha Stewart's sister Serving Size : 0 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup heavy cream 1/4 cup unsalted butter -- cut up 3 tablespoons honey 1/2 teaspoon salt 2 1/2 cups walnuts halves 2 ounces bittersweet chocolate -- chopped === PATE SUCREE === 2 1/2 cups all-purpose flour 3 tablespoons sugar 2 sticks cold unsalted butter -- cut up 2 large egg yolks 4 tablespoons ice water Pate Sucree: Place the flour and sugar in the food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds. Lightly beat egg yolks; add ice water. Add to food processor while machine is running; process until the dough holds together. Divide dough into two batches; turn out onto two separate pieces of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; refrigerate for at least 1 hour. In a heavy saucepan, bring 1/4 cup water and sugar to a boil, stirring until sugar is dissolved. Boil syrup in a covered pan, without stirring; you can either swirl the pan, or wash down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals that have clung, until it begins to turn golden. Carefully add cream (mixture will bubble up) and return pan to heat. Add butter, honey, and salt, stirring until butter has melted and the mixture is smooth. Stir in walnuts and simmer, uncovered, over medium heat, stirring occasionally, about 5 minutes. Remove from heat and let cool. Meanwhile, roll half of the pate sucree between 2 sheets of plastic wrap into an 11-inch circle. Fit pastry into a 9-inch fluted tart pan with a removable bottom. To trim the dough evenly, roll the rolling pin over the tart pan. Chill for 20 to 30 minutes. Heat oven to 400 degrees. Fill tart shell with cooled walnut mixture, spreading evenly with a rubber spatula. Roll out remaining dough between 2 sheets of plastic wrap into an 11-inch circle. Transfer to tart shell. Press top crust edge to bottom crust to seal. Roll rolling pin over tart pan to trim edge. Freeze for 20 minutes. Bake on a parchment-lined baking sheet until crust is golden, about 25 to 30 minutes. Cool on a wire rack. In a double boiler over barely simmering water, melt chocolate, stirring until smooth. Cool chocolate and transfer to a pastry bag fitted with a very small plain tip, like an Ateco #2 tip. Pipe chocolate in a circular pattern over entire surface of tart. Let chocolate set at room temperature, about 1 to 2 hours. This recipe yields one 9-inch tart. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 nine-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 3618 Calories (kcal); 149g Total Fat; (36% calories from fat); 48g Protein; 549g Carbohydrate; 767mg Cholesterol; 1167mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 28 1/2 Fat; 19 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Grapefruit Chips Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Fruit Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 grapefruit 1/2 cup confectioners' sugar Heat oven to 175 degrees. Line two baking pans with Silpats (French nonstick baking mats). With very sharp knife, slice grapefruit into 1/16-inch-thick slices. Place slices on prepared baking pans. Place confectioners' sugar in a strainer; sprinkle over grapefruit. Turn chips over, coat with remaining sugar. Bake until chips glisten and have a syrupy coating, 1 1/2 to 2 hours. Remove baking pans from oven; with tongs, turn chips over. Return baking pans to oven, rotating shelves. Cook until lightly golden and crispy, 1 1/2 to 2 hours. Transfer chips to rack to cool and harden. Store in an airtight container up to 3 days. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 * Exported from MasterCook * Caramelized Lemon Tart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 cup freshly-squeezed lemon juice -- strained 12 large egg yolks Ggrated zest of 2 lemons 1 cup unsalted butter -- cut in pieces 1 pâte sucrée tart shell - (12-inch) -- baked, cooled 3 tablespoons sugar === PÂTE SUCRÉE === 2 1/2 cups all-purpose flour 3 tablespoons sugar 1 cup chilled unsalted butter -- cut small pieces 2 large egg yolks 1/4 cup ice water To make the Pate Sucree: In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature one hour. (Makes two 11-inch shells) Place sugar and lemon juice in large bowl. Push egg yolks through a sieve into the bowl; whisk to combine. Set bowl over a pot of simmering water; whisk until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer, continuing to whisk. Remove bowl from heat, and stir in zest. Stir in butter, piece by piece, until completely melted. Pour mixture into cooled tart shell. Chill until firm, at least 1 hour. Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning. Sift sugar evenly over top of tart, and place under broiler. Watch carefully; remove tart when top is evenly browned. Serve. This recipe yields one 12-inch tart. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 twelve-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 5434 Calories (kcal); 259g Total Fat; (42% calories from fat); 73g Protein; 717g Carbohydrate; 3473mg Cholesterol; 138mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 32 Other Carbohydrates NOTES : Recipe originally from "Parties and Projects for the Holidays" by Martha Stewart - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cardamom Coffee Bread Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast - (1/4 oz ea) 1/2 cup sugar - (to 1 cup) -- plus 1 teaspoon sugar 1 1/2 cups evaporated milk - (12 oz can) 2 teaspoons salt 1 1/2 teaspoons ground cardamom or seeds of 12 cardamom pods -- crushed 5 large eggs -- room temperature 7 cups all-purpose flour - (to 8 cups) 1/2 cup melted unsalted butter -- plus more 2 tablespoons milk In a large bowl, dissolve yeast in 1/2 cup warm water (105 to 115 degrees); add 1 teaspoon sugar. Stir, and let stand until foamy, about 5 minutes. In a small saucepan, heat evaporated milk to 105 to 115 degrees; add to yeast. Add sugar according to sweetness desired, salt, cardamom, 4 eggs, and half the flour. In the bowl of a heavy-duty electric mixer fitted with the dough hook attachment, beat until dough is smooth and shiny. Mix in butter. Add remaining flour, 1 cup at a time, until dough is stiff but not dry. Cover with plastic wrap, and let rest for 15 minutes. Turn out onto a lightly floured surface, and knead until satiny and smooth, about 10 minutes. Clean bowl, and butter it. Transfer dough to bowl, and turn to coat with butter. Cover with a clean kitchen towel. Let rise in a warm place until doubled, 1 to 1 1/2 hours. Turn onto lightly floured surface, and divide into 3 equal pieces. Butter three baking sheets, and set aside. Divide each third of dough into three pieces. (You will have nine ropes.) Roll out to make strands about 24 inches long. Make three braids, using three strands each. Place each on prepared baking sheets. Cover, and let rise until doubled in bulk, about 1 hour. Heat oven to 375 degrees. Whisk together remaining egg and the milk. Brush braids with mixture. Bake until golden and a cake tester inserted in center comes out clean, 20 to 25 minutes. This recipe yields 3 loaves. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 23g Total Fat; (57% calories from fat); 29g Protein; 10g Carbohydrate; 939mg Cholesterol; 4556mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "The Finnish Cookbook" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carioca Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SIMPLE SYRUP === 1/3 cup Sugar === CAKE === 1 Nine-inch Genoise -- see * Note === COFFEE SYRUP === 1/2 cup Simple Syrup 2 cups Very finely ground coffee 1/2 teaspoon Instant espresso === MOUSSE-- === 1 3/4 cups Heavy cream 2 large Eggs -- room temp 4 large Egg yolks -- room temp 10 ounces Bittersweet chocolate, (Valrhona Manjari) 1/2 cup Sugar 3 tablespoons Water === GANACHE=== 10 1/2 ounces Bittersweet chocolate, (Valrhona Noir Gastronomie) 2 tablespoons Dutch-process cocoa powder 1 1/4 cups Heavy cream === COCOA-DUSTED ALMONDS === 1 1/2 cups Sliced blanched almonds 1/2 teaspoon Dutch-process cocoa powder 2 tablespoons Simple Syrup * Note: See the "Genoise" recipe which is included in this collection. SIMPLE SYRUP: Stir sugar and 6 tablespoons cold water together in a heavy-bottomed saucepan, place over medium heat, and bring to a boil. As soon as the syrup comes to a boil, remove it from the heat. Cool to room temperature. (Makes about 1/2 cup) COFFEE SYRUP: Spoon off 2 tablespoons of the simple syrup, cover, and refrigerate to use later for the cocoa-dusted almonds. Keep the remainder of the syrup at the ready. Line a strainer with a double thickness of dampened cheesecloth, and place it over a small bowl; set aside. In a medium saucepan, bring 2 cups of water to a boil. Add the ground coffee, stir, and immediately pour the mixture through the lined strainer. You should have about 3/4 cup of very dark coffee. Stir in the instant coffee and the simple syrup. Reserve. (The coffee syrup can be made up to a week ahead and kept covered in the refrigerator.) MOUSSE: Beat the cream until it holds medium-firm peaks, then cover and chill. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and egg yolks at the lowest speed for a few seconds, just to break up the eggs; set aside while you prepare the chocolate and sugar syrups. Coarsely chop the chocolate. Melt the chocolate in a microwave oven or in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat, and, if necessary, pour it into a bowl large enough to hold all the ingredients for the mousse. Cool the chocolate until an instant-read thermometer registers 114 degrees. While the chocolate is melting and cooling, place the sugar and water in a small, heavy-bottomed saucepan. Bring the mixture to a boil, stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cold water. Boil the syrup over high heat without stirring until an instant-read thermometer registers 257 degrees, about 8 to 10 minutes. Immediately remove it from the heat. With the mixer on the lowest speed, beat the eggs for a few seconds, then very slowly add the hot sugar syrup in a thin, steady stream. To avoid splatters, try to pour the syrup down the side of the bowl, not into the spinning whisk. (Inevitably, some will splatter, but don't attempt to scrape the hardened syrup into the eggs-you'll get lumps.) Increase mixer speed to high, and beat eggs for about 5 minutes, or until they are pale and have more than doubled their original volume. If the mixture is still warm, reduce the speed to medium and continue to beat until eggs are at room temperature. Using a large rubber spatula, fold about one quarter of the whipped cream into the chocolate. Fold in the rest of the cream, and then, very delicately, fold in whipped egg mixture. GANACHE: Finely chop the chocolate. Place chocolate and cocoa in a medium bowl. Bring the cream to a boil, and remove it from the heat. Pour the cream into the chocolate in three additions, using a rubber spatula to stir the mixture in concentric circles, starting each time with a small circle in the center of the bowl and working your way out into larger circles. You'll have a smooth, glossy ganache. Allow the ganache to rest uncovered and undisturbed (don't stir it) at room temperature until it sets, 40 to 60 minutes, depending on the room's temperature. When the ganache is properly set, it will hold a ribbon for a second or two when stirred. It is ready to be used now or covered and refrigerated until needed. If the ganache is chilled, it must be brought back to its proper consistency by leaving it at room temperature until it's spreadable (the best method), or by heating it over hot water or in a microwave oven at low power. Do not beat it or otherwise overwork it, or it will lose its lovely-and characteristic-sheen. While the ganache is setting up, transfer the cake from the refrigerator to the counter. (Working on a cold rather than a solidly frozen cake will facilitate applying the ganache.) COCOA-DUSTED ALMONDS: Center a rack in the oven and heat the oven to 325 degrees. Sprinkle the almonds with the cocoa, then toss with the simple syrup to coat, and spread them out on a parchment-lined baking sheet. Toast the almonds, stirring every 3 to 4 minutes, until they are deeply and evenly browned, about 10 to 12 minutes. Transfer the sheet to a rack, and cool the almonds to room temperature. (Use immediately or pack into an airtight container and store at room tem for 4 days.) ASSEMBLY: Cut two layers from the genoise, each between 1/4" and 1/2" thick, and set them aside. Center an 8 3/4-inch dessert ring on a cardboard cake round. Place one layer of genoise, cut-side up, in the ring. Brush enough coffee syrup over the cake to moisten it thoroughly. Using an offset spatula or a flexible rubber spatula, spread 2 to 2 1/2 cups of mousse over the cake and smooth the top. Position a second layer of cake on the mousse, pressing down gently and jiggling the cake to settle it in place. Brush on some coffee syrup, and spread on another 2 to 2 1/2 cups of mousse; smooth the top so it is level with the edge of the dessert ring. (Extra syrup can be refrigerated for another use, and the mousse -- delicious on its own -- can be refrigerated for 2 days or frozen for a month.) To set the cake, transfer to the freezer and freeze for 2 hours. (The cake can be made to this point and frozen for up to a month.) If you're not going to freeze the cake for long-term storage, it should be transferred to the refrigerator to defrost after 2 hours. Remove the dessert ring. Using a long metal offset spatula, spread ganache over the top and sides of the cake. If you want to repeat with another one or two layers of ganache, go ahead -- you've got plenty of ganache to play with. If the ganache is firm enough to hold a design, you can decorate the top now. If the ganache is still very soft, return the cake to the refrigerator for a few minutes to set it enough to hold a line drawn across its surface with a knife. (Keep the leftover ganache at hand so you can cover up any design attempts that don't pass muster.) Decorate the top of the cake using the blade of a long, serrated bread knife. Hold the handle of the knife with one hand and the tip with the other. Starting at one edge of the cake and holding the knife almost perpendicular to the cake, gently slide the knife from one side of the cake to the other. Without "losing your place" at the edge of the cake, shift the blade about 1/16-inch and slide it 1/16-inch back to the opposite edge of the cake. You will have created the first V in a herringbone pattern. Continue until you have decorated the entire top of the cake. If the knife blade becomes clogged with ganache, clean the blade before continuing the pattern. Return the cake to the refrigerator for a few minutes to set the design. If you prefer, the cake can be finished with a flat-top -- is, a smooth coating of ganache -- or you can decorate the top with swirls, ridges, or any other pattern that pleases you. The last step is to press the toasted almonds against the sides of the cake. (If the ganache has set so it's very firm and the almonds won't stick to the sides, just warm the sides slightly with a hair dryer-lightly melting the ganache will help the almonds to adhere.) The cake can be served now or chilled until serving time. If the cake is very cold and firm, let it rest at room temperature for 15 to 30 minutes before serving. Makes 1 cake. Recipe Source: Martha Stewart Living - Recipe adapted from "Desserts by Pierre Herme," by Dorie Greenspan, (Little, Brown) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 3669 Calories (kcal); 296g Total Fat; (70% calories from fat); 39g Protein; 235g Carbohydrate; 2203mg Cholesterol; 422mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 57 Fat; 14 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carrot-Apple Juice Recipe By :Recipe from Doug Green; Lucky's Juice Joint, 170 2nd Avenue, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 apples - (to 3) 4 medium carrots - (to 6) Process in juicer. This recipe yields 16 ounces. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "16 ounces" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Carrot-Cake Cookies Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup light brown sugar 1 cup granulated sugar 1/2 pound unsalted butter -- room temperature 2 large eggs -- room temperature 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour -- plus more 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely-grated carrots 1 cup raisins === CREAM-CHEESE FILLING === 8 ounces cream cheese -- room temperature 8 tablespoons cut-up unsalted butter -- room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Heat oven to 350 degrees. Line 2 baking sheets with Silpats, and set aside. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the sugars and butter; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, 10 to 12 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread with an offset spatula about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Store in an airtight container for up to 3 days in the refrigerator. CREAM-CHEESE FILLING: Place the cream cheese in a medium mixing bowl. Using a rubber spatula, soften the cream cheese. Gradually add the butter, and continue beating until smooth and well blended. Sift in the confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. (Makes about 2 cups) This recipe yields about 45 sandwiches. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "45 sandwiches" - - - - - - - - - - - - - - - - - - - Per serving: 5627 Calories (kcal); 285g Total Fat; (44% calories from fat); 80g Protein; 719g Carbohydrate; 1120mg Cholesterol; 3172mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 54 Fat; 23 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carrot-Ginger Cupcakes Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cupcakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup pecan halves - (2 oz) 6 carrots - (abt 7 1/2 oz) -- peeled 2 large eggs -- room temperature 1/4 cup buttermilk -- room temperature 1 teaspoon pure vanilla extract 1 1/3 cups granulated sugar 1 cup vegetable oil 2 teaspoons freshly-grated ginger 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon === ORANGE-GINGER FROSTING === 4 tablespoons unsalted butter -- room temperature 8 ounces cream cheese -- room temperature 1 cup confectioners' sugar 2 teaspoons freshly-grated orange zest 2 teaspoons freshly-grated ginger 1 pinch kosher salt Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside. Using the smallest holes (less than 1/4-inch diameter) of a box grater, grate the carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans. Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes. Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Make the Orange-Ginger Frosting: Place the butter in the bowl of an electric mixer fitted with a paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese and confectioners' sugar; beat until well combined and fluffy, about 2 minutes more. Add the orange zest, grated ginger, and salt. Beat an additional 5 minutes. (Makes about 3 cups) Spread about 1/4 cup frosting on each cupcake and serve. Store in an airtight container up to 2 days. This recipe yields 12 cupcakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 436 Calories (kcal); 30g Total Fat; (60% calories from fat); 5g Protein; 39g Carbohydrate; 62mg Cholesterol; 316mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carrot-Red Wine Reduction Recipe By :Recipe from Kerry Simon Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle high-quality red wine 6 small carrots -- peeled, and cut into 1" pieces Salt -- to taste 1 tablespoon cold unsalted butter Bring the wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook the wine until syrupy and reduced to 3/4 cup, about 20 minutes. Place carrots in a small saucepan. Cover with water, adding a pinch of salt. Cook, covered, until tender, about 15 to 20 minutes. Drain, reserving the cooking liquid. Transfer the carrots to a blender or food processor, and puree, adding a bit of the cooking liquid if the mixture is too thick. Transfer the reduced wine to a bowl, and stir about 1/2 cup of the carrot puree into it. If the sauce is too thick, add a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter. Makes about 1 1/2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 44g Carbohydrate; 0mg Cholesterol; 151mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Kerry Simon is the executive chef at the Prime Steakhouse, Bellagio Hotel, 3600 Las Vegas Boulevard South, Las Vegas, NV 89109; 702-693-8484 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Carrots For Babies Recipe By :Stephana Bottom Serving Size : 0 Preparation Time :0:00 Categories : Baby Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds organic carrots -- cut in 1" pieces, peeled if not organic Arrange carrots on a steamer rack in a large pan over 1 inch of water. Cover and bring to a boil. Reduce heat. Steam until tender, about 12 minutes. Plunge carrots into cold water to stop the cooking. Pulse in a food processor, or pass though a food mill fitted with the medium disk. Add formula, breast milk, or boiled and cooled water as needed. Fill 1/4-cup plastic containers or ice-cube trays with purée. This recipe yields 3 cups or 30 cubes. Comments: Remember to start with silky, smooth purées. You can work up to thicker textures as the baby gets older. If the purée is too thick, you can loosen it with breast milk, formula, or boiled water. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Stephana Bottom, Senior Food Editor, Martha Stewart Living Nutr. Assoc. : 0 0 * Exported from MasterCook * Cauliflower And Pasta Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cup pine nuts -- toasted 1/2 cup golden raisins 3 tablespoons olive oil 4 garlic cloves -- minced 1 medium cauliflower head -- cut in 1" pieces 1/2 teaspoon red-pepper flakes 7 anchovy fillets -- minced 3 tablespoons capers 1 cup white wine Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 pound dried rigatoni 10 fresh basil leaves -- very thinly sliced === ROASTED PEPPER === 1 yellow bell pepper Heat a gas burner to high. Place pepper over flame. Roast until blackened all over, turning as necessary. Wrap pepper in a paper towel, enclosing completely. Let steam for 2 minutes. Unwrap, and peel blackened skin from pepper using the paper towel. Discard skin. Stem and seed pepper. Heat a large skillet over medium-high heat. Add pine nuts and toast, stirring often until golden brown, about 5 minutes. Set aside pine nuts in a small bowl. Place raisins in a small bowl. Cover with 1 cup warm water. Set aside to plump, about 10 minutes. Heat olive oil in the same large skillet over medium-low heat. Sauté garlic and cauliflower until golden, about 5 minutes. Add pepper flakes, anchovies, capers, and wine. Simmer 2 to 3 minutes. Meanwhile, drain raisins, discarding water. Add raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is fork tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes. Meanwhile, cook rigatoni in salted boiling water until just tender, about 10 minutes or according to package instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with very thinly sliced basil and toasted pine nuts. Garnish with roasted yellow pepper. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 11g Total Fat; (51% calories from fat); 3g Protein; 20g Carbohydrate; 6mg Cholesterol; 321mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cauliflower Stained With Red Wine Recipe By :Mark Strausman Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cauliflower head 1 medium garlic clove -- thinly sliced 1/4 cup extra-virgin olive oil 3/4 cup dry red wine Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat oven to 350 degrees. Core cauliflower and cut into 2-inch chunks. Arrange cauliflower in a single layer in a baking dish or roasting pan. Dot with garlic, drizzle with oil and wine, and sprinkle with salt and pepper. Cover with a lid, or parchment paper and aluminum foil, and bake until cauliflower is tender at the stalk when pierced with the tip of a paring knife, 45 minutes to 1 hour. Serve room temperature. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 7g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mark Strausman, Chef and owner, Campagna, 24 East 21st Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cavatelli with Beets and Swiss Chard Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices good-quality white bread 7 teaspoons chopped rosemary 1 sprig rosemary 1/2 cup extra-virgin olive oil 8 ounces fresh goat cheese log -- chilled 2 pounds beets -- greens removed 6 1/2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1 pound red Swiss chard 1 pound dried cavatelli or orecchiette 6 garlic cloves - (to 8) -- thinly sliced Remove crust from the bread, and pulse bread in food processor into soft small crumbs. Line a sheet pan with parchment paper. Combine the bread crumbs and 6 teaspoons rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Cut goat cheese log into eight 1/2-inch-thick rounds. Coat each round in olive oil, and dredge in the bread crumb mixture. Arrange the cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight. Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut the beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange the beets in one layer on aluminum foil, cut-side down, and place the rosemary sprig on top of the beets. Cover the beets with another piece of aluminum foil, and seal the edges all around creating a rectangular packet. Bake on the lowest shelf of the oven until the beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel the beets; cut the larger ones in half and set aside. Strip the chard leaves from the stems. Discard the stems or saute for later use. Rinse and drain the leaves. Do not dry them. Place the chard in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from the chard, and coarsely chop; you should have about 2 cups. Set the chard aside, but leave the pot on stove. Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in the pasta. Let cook until the pasta is al dente, about 7 to 10 minutes. Remove from heat, drain in a colander, and set aside. Heat about 3 tablespoons olive oil in the chard pot over medium heat. Add the garlic, and cook slowly until the garlic is just toasted, stirring often. Add the chard, the remaining 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and saute until the chard is wilted, about 3 minutes. Add the pasta, toss, and cook just until hot. Adjust the seasoning to taste with the olive oil, salt, and pepper, and transfer the pasta to a large serving platter. Arrange the beets over the pasta. Bake the cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately. Makes 6 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 18g Total Fat; (77% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 2389mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cedar Plank Roasted Mushrooms With John Recipe By :John Howie Serving Size : 2 Preparation Time :0:00 Categories : Accompaniment Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cremini mushrooms -- halved lengthwise 4 ounces trimmed portobello mushrooms -- cut in 1 1/2" pieces 2 ounces chanterelle mushrooms -- cut in 2" pieces 2 ounces shiitake mushrooms -- stemmed and halved 1 1/2 teaspoons Mushroom Crust -- (see below) 2 tablespoons olive oil 1 teaspoon freshly-squeezed lemon juice 1/2 small garlic clove -- minced 1/8 teaspoon coarse salt 1/8 teaspoon freshly-ground black pepper 1 teaspoon finely-chopped thyme 1/4 teaspoon finely-chopped rosemary 1/4 teaspoon finely-chopped sage 1 sprig thyme -- for garnish 1 sprig rosemary -- for garnish 1 sprig sage -- for garnish 1 slice lemon - (1 1/2" thick) -- for garnish === MUSHROOM CRUST === 3 tablespoons ground dried porcini mushrooms 3 tablespoons ground dried morel mushrooms 2 teaspoons coarse salt 1/4 teaspoon freshly-ground white pepper 1 1/2 teaspoons dried thyme 1 tablespoon finely-chopped lemon zest For the mushroom crust, combine dried mushrooms in a food processor, and pulse until coarsely ground. Add salt, pepper, thyme, and lemon zest. Pulse until fine. Transfer to a small airtight container. Keeps up to 1 month. (Makes about 1/2 cup) Heat oven to 400 degrees. In a medium bowl, combine creminis, portobellos, chanterelles, shiitakes, mushroom crust, olive oil, lemon juice, garlic, salt, pepper, and herbs. Toss to coat. Arrange mushrooms on cedar plank. Transfer to oven. Bake until edges are golden, 10 to 12 minutes. Garnish with thyme, rosemary, and sage, and slice of lemon. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 15g Total Fat; (38% calories from fat); 6g Protein; 47g Carbohydrate; 0mg Cholesterol; 2008mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of John Howie, executive chef, Palisade 2601 West Marina Place, Seattle, WA 98199. 206-285-1000. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cedar Plank Roasted Salmon With John Recipe By :John Howie Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 (4 ounce) center-cut salmon fillet strips with skin -- 3/4" to 1" thick 1 tablespoon Cedar Salmon Dry Rub -- (see below) 2 medium peeled carrots -- peeled, quartered lengthwise, cross cut into 4 pieces 2 medium red potatoes -- quartered 1 medium red bell pepper -- cut 1" by 4" pieces 4 white button mushrooms -- cleaned, trimmed 2 teaspoons lemon juice Juice of 1/3 lemon -- for sprinkling 2 teaspoons olive oil 1 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon chopped flat-leaf parsley 2 medium garlic cloves -- finely chopped 2 tablespoons melted unsalted butter -- (optional) Lemon slices -- for serving === CEDAR SALMON DRY RUB === 1 tablespoon paprika 1 tablespoon coarse salt 2 teaspoons lemon pepper 2 teaspoons light brown sugar 1 teaspoon granulated garlic 1 teaspoon dried whole tarragon 1 teaspoon dried whole basil In the bowl of a food processor, combine ingredients for the salmon dry rub: paprika, salt, lemon pepper, sugar, garlic, tarragon, and basil. Store in airtight container at room temperature for up to 3 months. (Makes about 1/4 cup) Line a baking sheet with parchment or waxed paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, and refrigerate, uncovered, for at least 2 hours and up to 12 hours. Heat oven to 375 degrees. Meanwhile, prepare an iced-water bath. Bring a medium saucepan of lightly salted water to a boil. Add carrots, and cook for 1 minute. With a slotted spoon, transfer to iced water bath. In a separate small saucepan, place potatoes. Cover with water, and bring to a boil. Reduce heat to simmer, and cook until tender, about 10 minutes. With slotted spoon transfer to iced-water bath. When vegetables are cool, drain and reserve. Transfer the pairs of salmon fillet, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add two teaspoons lemon juice, oil, salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with juice of 1/3 lemon. Transfer plank to oven. Bake for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on a meat thermometer, an additional 6 to 8 minutes. Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices. This recipe yields 2 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 5g Total Fat; (28% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 4109mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of John Howie, Executive chef, Palisade 2601 West Marina Place, Seattle, WA 98199. 206-285-1000. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Celeriac Slaw With Buttermilk Dressing Recipe By :Recipe from Susan Spungen, Food editor, Martha Stewart Living Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium celeriac -- peeled 2 celery stalks -- rinsed, peeled 1/2 cup buttermilk 2 tablespoons vegetable oil 1 tablespoon lemon juice Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons capers -- rinsed 1 tablespoon chopped fresh chervil 1 tablespoon chopped fresh tarragon Bring 8 cups water to a boil over high heat in a medium saucepan. Meanwhile, using a mandoline (see comments below) fitted with the julienne blade, julienne, slice celeriac into julienne matchsticks. Quickly cook celeriac in boiling water until slightly limp but still crunchy, 45 to 60 seconds. Transfer immediately to ice water. When cool, drain well, pressing any excess water through a sieve. Transfer to a medium bowl. Adjust mandoline to thinly slice the celery. Slice celery on a diagonal. Combine with celeriac julienne. In a food processor, combine buttermilk, vegetable oil, lemon juice, salt, and pepper; purée until smooth. Transfer to a small bowl. Add capers, chervil, and tarragon. Stir to combine. Pour the dressing over the celeriac and celery. Toss until the evenly coated. Taste, and adjust for seasoning. This recipe yields 4 servings. Comments: Also known as a universal grater or a vegetable slicer, a mandoline has a wooden, metal, or plastic ramp with interchangeable stainless-steel blades. The cutting angle is often at an angle or in a V shape, and the blades are adjustable to control for thick, thin, or decorative cuts such as julienne, French fry, or waffle. Some come with blades for grating and shredding tool. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 7g Total Fat; (57% calories from fat); 2g Protein; 10g Carbohydrate; 1mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cellophane Noodles with Scallop Seviche Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Pasta Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 limes 1 pound bay scallops -- trimmed 3 tablespoons peanut oil 1 small jalapeño 2 oranges 2 teaspoons fresh lemon juice 2 teaspoons grated lemon zest 1/2 teaspoon ground fresh red chile paste 1 tablespoon peanut butter 1 teaspoon finely-minced garlic 1 tablespoon soy sauce 1 tablespoon sugar 1/2 teaspoon chile oil 1/2 large red bell pepper -- julienned 2 tablespoons chopped cilantro 1 sprig cilantrro -- for garnish Salt -- to taste Freshly-ground black pepper -- to taste 4 ounces cellophane noodles -- see * Note * Note: You can substitute rice sticks, capellini (angel hair) or vermicelli for the cellophane noodles. Cook according to package directions. Julienne zest of 1 lime, reserving the flesh of lime for juice. Slice 1 lime in half lengthwise, reserving half for later use. Juice the lime half, the zested lime, and remaining 4 limes in a small mixing bowl. Set aside 2 teaspoons of the lime juice for dressing. Slice the jalapeño into 1/8-inch-thick rings. In a medium mixing bowl, combine the scallops, remaining lime juice, 2 tablespoons peanut oil, and jalapeño. Cover, and refrigerate for 8 hours or overnight. Grate 2 teaspoons zest from 1 orange, and set aside. Using a sharp knife, cut the pith and peel away from both oranges and the reserved 1/2 lime. Working over separate bowls to catch the juices, cut the citrus sections away from the white membranes; squeeze the orange membrane to extract any excess juice. Reserve the sections and 2 tablespoons orange juice, and discard remaining juices from the bowls. In a small mixing bowl, whisk together the lemon juice and the reserved 2 teaspoons lime juice and 2 tablespoons orange juice, the orange and lemon zests, chile paste, remaining peanut oil, the peanut butter, garlic, soy sauce, sugar, and chile oil. Drain the scallop mixture, and toss in a medium mixing bowl with the red pepper, cilantro, orange and lime sections, and salt and pepper to taste. Divide the noodles among four plates, and top each with one quarter of the scallop mixture. Drizzle each serving with citrus dressing, and garnish with lime zest and cilantro sprigs. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 394 Calories (kcal); 13g Total Fat; (29% calories from fat); 22g Protein; 51g Carbohydrate; 37mg Cholesterol; 464mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Checkerboard Cookies Recipe By :Martha Stewart Serving Size : 50 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- softened 1/2 cup sugar 1 teaspoon pure-vanilla extract 1/4 teaspoon lemon extract 1/4 teaspoon salt 2 3/4 cups sifted all-purpose flour 3 tablespoons Dutch cocoa powder 1 large egg In the bowl of an electric mixer, cream butter and sugar until well blended, about 1 to 2 minutes. Add vanilla, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl. Turn dough out onto work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one half. Continue to knead until cocoa is fully incorporated. Using a rolling pin, shape each half of dough between plastic wrap into a 7- by 7-inch square, 1/2-inch thick. With a sharp knife, slice each dough into nine 3/4-inch strips; use a ruler to measure the precise 3/4-inch increments. Whisk together egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate. Brush tops of strips and in between with egg wash. Press together gently. Form second and third layers by adhering alternate colors with egg wash and stacking to create the effect of a checkerboard. Wrap log in plastic wrap. Repeat process for second log, reversing color pattern. Refrigerate for 30 minutes, or freeze for 15 minutes. Heat oven to 350 degrees. Slice each log into 1/4-inch thick slices, and place on an Exopat-lined (Teflon baking sheet) baking pan. Bake for 10 to 12 minutes. Let cool for 2 minutes, and transfer to baking rack. Allow to cool completely. This recipe yields about 50 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 4g Total Fat; (53% calories from fat); 1g Protein; 7g Carbohydrate; 14mg Cholesterol; 12mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheddar Cheese and Chutney Quesadillas Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheese Grilling Luncheon Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 flour tortillas - (10" dia) 1 teaspoon olive oil 2 tablespoons Major Grey's chutney 3/4 cup finely-grated cheddar cheese Coarse salt Freshly-ground black pepper Heat a grill to medium-hot and place grid 4 inches above the coals. Brush one side of tortilla with olive oil. Place tortilla oil-side-down on a plate. Spread chutney over entire surface of tortilla and sprinkle with cheese. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil. When underside is brown, flip over and grill other side. Cut quesadillas into wedges with scissors or a knife, and serve immediately. Makes 1 ten-inch quesadilla. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 5g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cheese Blintzes With Mrs. Waksal Recipe By :Sabina Waksal Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Brunch Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound farmer's cheese 1/4 cup sugar 1 teaspoon freshly-squeezed lemon juice 1 large egg -- separated 3 large eggs 1 cup milk 1 tablespoon vegetable oil 1 teaspoon pure vanilla extract 3/4 cup all-purpose flour 2 tablespoons unsalted butter - (to 3 tbspns) Applesauce -- for serving Sour cream -- for serving Cinnamon and sugar mix -- for serving Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. In a small bowl, combine cheese, sugar, lemon juice, and one egg yolk. Reserve egg white for blintz batter. Stir to incorporate; set aside. In a small bowl, whisk together 3 eggs, and reserved egg white. Add milk, oil, and vanilla, and whisk to combine. Slowly whisk flour into egg mixture until batter is smooth. Melt 1 teaspoon butter in a 10-inch nonstick skillet over medium heat. Add 1/4 cup batter, and swirl to evenly coat bottom of pan. Cook until surface looks dry and bottom starts to brown, about 40 seconds. Remove, and transfer to a plate. Repeat with remaining batter. If blintzes begin to stick to skillet, add more butter. Place one blintz on a clean work surface, browned-side up. Place about 3 tablespoons of filling toward one edge of blintz. Fold 3 sides into the center, then roll toward unfolded side. Repeat with remaining blintzes. Return skillet to medium heat, and melt 1 teaspoon butter. Working in batches, place filled blintzes in skillet, and cook until golden brown, about 1 minute per side. Serve warm with applesauce, sour cream, or cinnamon and sugar. Well-wrapped, unfilled blintzes can be stored in the refrigerator for up to 2 days. This recipe yields 10 blintzes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 blintzes" - - - - - - - - - - - - - - - - - - - Per serving: 2202 Calories (kcal); 167g Total Fat; (55% calories from fat); 149g Protein; 149g Carbohydrate; 1024mg Cholesterol; 2405mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 18 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Sabina Waksal, the mother of Martha's good friend Sam. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Fondue With Ingrid Recipe By :Ingrid Roettele Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Fondue Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- halved 2 teaspoons cornstarch 2 tablespoons kirsch 1 1/2 cups dry white wine 1/4 teaspoon sweet paprika 1/4 teaspoon freshly-grated nutmeg 1/4 teaspoon freshly-ground black pepper 12 ounces Belsano cheese -- shredded 4 ounces Gruyère cheese -- shredded 4 ounces Appenzeller cheese -- shredded === SERVING CHOICES=== Vegetables Boiled potatoes Grapes Apples Cornichons Pickled onions Day-old sourdough bread Rub the inside of a large, wide-mouthed ceramic, porcelain, or enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside. Pour wine into pot, and bring to a simmer over medium heat. Add paprika, nutmeg, and pepper. Stir in cheese. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture, and continue to stir until thickened and creamy. Serve immediately with desired choice of vegetables, fruits, or bread. This recipe yields 4 servings. Comments: When making fondue, select a heatproof ceramic, porcelain, or enameled cast-iron pot with a wide mouth to gently heat the cheese mixture. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyère, and Appenzeller; processed cheeses emit an oily residue and won't melt as well. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 9g Total Fat; (65% calories from fat); 9g Protein; 2g Carbohydrate; 31mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Ingrid Roettele, owner, Ingrid Roettele A.G., 126 East 7th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Ribbons Recipe By :Recipe from Angele Parlange, Owner of Angele Parlange Design, 5419 Magazine Street, NO, LA Serving Size : 120 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- sifted 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cayenne pepper 1 pound extra-sharp cheddar cheese -- finely grated, at room-temperature 1 1/2 sticks unsalted butter -- room temperature 1 teaspoon Tabasco sauce -- or to taste Heat the oven to 300 degrees. Sift together the flour, baking powder, salt, and cayenne in a medium bowl. Set aside In a large mixing bowl, use a rubber spatula to mix the cheese, butter, and Tabasco together until smooth. Gradually add the flour mixture, working gently, until it is completely incorporated into the cheese mixture. Using your hands, roll a portion of the cheese mixture into a log. Insert the mixture into a cookie press fitted with a ribbon plate. Press the mixture out onto a Silpat baking mat or a parchment-lined cookie sheet in long rows, using the entire length of the cookie sheet. Space the rows about 1/2 inch apart. If you find that the dough is not holding together well, use your hands to mold the strips together. Bake in 300 degree oven for 15 minutes. Lower the oven temperature to 225 degrees, and bake the ribbons until crisp, about 15 minutes. Remove them from the oven. Using a pizza wheel or sharp knife, cut the ribbons into 3-inch strips. Return them to the oven, and bake for an additional 5 minutes at 225 degrees. (Baking time may vary slightly.) Remove from oven. Transfer to a rack, and let the ribbons cool completely. Store in an airtight container. To freeze, wrap the ribbons tightly in plastic wrap and place in a plastic bag after they are completely cool. Makes about 120 three-inch ribbons. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); 1g Total Fat; (58% calories from fat); trace Protein; 2g Carbohydrate; 3mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Sables Recipe By :Anton Edelmann Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- plus more 1 1/2 cups freshly grated Parmesan cheese 10 tablespoons unsalted butter -- room temperature 1 large egg yolk In a medium bowl, stir together flour and cheese. Work in the butter with fingertips until evenly mixed. Work in egg yolk to form a firm dough. Wrap dough in plastic wrap, and leave to rest in a cool place for about 30 minutes. Heat oven to 400 degrees. On a lightly floured surface, roll dough to 1/4-inch thick. Cut out 2 1/2-inch rounds, and place on baking pan. Gather dough scraps, and roll once again. Bake until golden, about 15 minutes. This recipe yields about 20 sables. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "20 sables" - - - - - - - - - - - - - - - - - - - Per serving: 1531 Calories (kcal); 121g Total Fat; (70% calories from fat); 17g Protein; 96g Carbohydrate; 523mg Cholesterol; 25mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cheese Toast Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil 1 loaf olive bread 5" by 11" -- cut lengthwise into 1/4" slices 1 cup Parmesan or Gruyère cheese -- grated Heat oven to 300 degrees. Line two baking sheets with Silpats (French nonstick baking mats) and cooling racks. Stir thyme and cayenne pepper into oil. Place bread on racks in one layer. Brush with oil. Sprinkle cheese evenly over bread. Bake until golden and crunchy, 25 to 30 minutes. Cool on racks. Store in airtight containers for up to 1 week. This recipe yields about 12 pieces. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 9g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cherry Apricot Bread Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/4 ounces dried apricots -- cut 1/2" pieces 4 1/4 ounces dried cherries 4 tablespoons melted cooled unsalted butter -- plus more if needed 2 cups all-purpose flour -- plus more if needed 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon freshly-grated nutmeg 1 cup sugar 1 large egg 1/4 teaspoon pure vanilla extract Preheat oven to 350 degrees. In a small saucepan, bring 1 1/2 cups water to a boil. Turn off heat, add chopped apricots and cherries to water, and cover pan. Let sit until fruit softens, about 10 minutes. Strain the liquid, reserving 1/2 cup; set fruit and reserved liquid aside to cool. Butter and flour two 5- by 2 1/2-inch loaf pans or one 8 1/2- by 4 1/2-inch loaf pan; set aside. In a bowl, combine flour, baking powder, salt, baking soda, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine melted butter, sugar, egg, vanilla, reserved dried fruit, and reserved soaking liquid on medium speed. Add reserved flour mixture; mix until smooth. Pour batter into prepared loaf pans; smooth tops with spatula. Bake until golden brown, about 40 minutes for small loaves and 50 minutes for a large loaf. Transfer to wire rack to cool for 5 minutes. Slide knife around the sides of loaves inside pans, then turn out onto rack; let cool. Loaves will keep wrapped in plastic wrap for up to 2 days at room temperature or in the freezer for up to 2 weeks. This recipe yields two 5- by 2 1/2-inch loaves or one 8 1/2- by 4 1/2-inch loaf. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 2432 Calories (kcal); 9g Total Fat; (3% calories from fat); 39g Protein; 565g Carbohydrate; 187mg Cholesterol; 3512mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 1 Fat; 13 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry Clafouti Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 1/2 pounds cherries -- pitted 3 tablespoons flour 1 pinch salt 1/4 cup sugar 4 large eggs 2 large egg yolks 1 cup milk 1 cup heavy cream 1 vanilla bean -- scraped of seeds 3 tablespoons kirsch Confectioners' sugar -- for dusting Heat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside. Sift the flour and salt together in a large bowl. Add the sugar. Gradually whisk in the whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine. Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 17g Total Fat; (59% calories from fat); 6g Protein; 20g Carbohydrate; 195mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry Lemonade Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups fresh lemon juice 1 cup sugar 3 quarts cold water 1 pound fresh cherries -- pitted In a gallon container, combine lemon juice and sugar until sugar is dissolved. Stir in water and cherries until combined. Fill glasses with ice, pour in cherry lemonade, and serve. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 39g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chestnut Souffle Recipe By :Recipe from Claudia Fleming Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 5 tablespoons sugar -- plus more for dusting 2 tablespoons all-purpose flour 2 tablespoons cornstarch 3/4 cup unsweetened chestnut puree -- see * Note 2 tablespoons brandy 1 teaspoon vanilla 4 large egg yolks 1 tablespoon unsalted butter 5 large egg whites 1 pinch salt === BRANDY-CUSTARD SAUCE === 1 cup milk 2 cups heavy cream 3/4 cup sugar 1 piece vanilla bean (1 1/2" long) -- split, scraped 6 large egg yolks 3 tablespoons brandy * Note: Due to their high moisture content, fresh chestnuts are quite perishable and should be kept covered and refrigerated, and should be eaten fairly quickly. Fresh chestnuts must be skinned of its peel and papery skin, and then boiled. Canned unsweetened whole chestnuts and chestnut puree are convenient substitutes for fresh ones. Heat oven to 375 degrees. Butter eight to ten 4-ounce souffle dishes with a pastry brush and dust lightly with sugar. Bring 3/4 cup milk to a boil in a medium saucepan. Meanwhile, whisk 3 tablespoons sugar, flour, cornstarch, and 1/4 cup milk in a medium bowl to combine. Slowly whisk in the hot milk, and return mixture to the saucepan. Bring to a boil and cook for 1 to 2 minutes. Remove from heat and add the egg yolks, one at a time, whisking thoroughly after each additon. Add the chestnut puree, brandy, and vanilla; stir well to combine. In a large bowl, whisk the egg whites until they form soft peaks. Add a pinch of salt and 2 tablespoons sugar; continue whisking until stiff peaks form. Whisk one-third of the whites into the chestnut mixture, then fold in remaining whites. Divide mixture between soufflé dishes. Run your thumb along the inside edge of each dish to remove any spilled batter. Transfer to oven and bake for 10 to 12 minutes (8 minutes if using a convection oven). Remove from oven. Just before serving, poke a hole in the top of each souffle and pour in 2 tablespoons brandy-custard sauce. Serve immediately. Brandy Custard Sauce: In a heavy-bottomed medium saucepan, over medium heat, scald milk, cream, 6 tablespoons sugar, and vanilla bean. Meanwhile, whisk together 6 tablespoons of sugar and egg yolks. Temper egg yolks by adding about one-third of the milk mixture to the yolks, whisking constantly. Combine egg mixture with remaining milk in saucepan and continue whisking until thickened over low heat. The custard sauce is done when it coats the back of a spoon. Allow to cool to room temperature and add brandy. (Makes 3 cups) This recipe yields 8 to 10 souffles. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 26g Total Fat; (61% calories from fat); 7g Protein; 28g Carbohydrate; 288mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates NOTES : Claudia Fleming is the pastry chef at Gramercy Tavern; 42 East 20th Street; New York, NY 10003; 212-477-0777, for reservations Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chewy Cherry Chunk Cookies With Cookie Monster Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried cherries 1 cup boiling water 8 tablespoons unsalted butter -- room temperature 1/2 cup granulated sugar 1/2 cup light-brown sugar - (packed) 1 large egg 2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup coarsely-chopped white chocolate 1/2 cup coarsely-chopped milk chocolate 1/2 cup coarsely-chopped pecans Preheat oven to 350 degrees with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside. Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff. Use a large (2 1/2-ounce) or small (1 1/4-ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack. Store in an airtight container for up to 1 week. This recipe yields 10 large or 36 small cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 10g Total Fat; (36% calories from fat); 3g Protein; 36g Carbohydrate; 44mg Cholesterol; 126mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - special thanks to Cookie Monster Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chewy Chocolate Gingerbread Cookies Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces best-quality semisweet chocolate 1 1/2 cups all-purpose flour -- plus more 1 teaspoon baking soda 1 1/4 teaspoons ground ginger 1 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 tablespoon cocoa powder 8 tablespoons unsalted butter -- room temperature 1 tablespoon freshly grated ginger 1/2 cup dark-brown sugar - (packed) 1/4 cup unsulfured molasses 1/4 cup granulated sugar -- for rolling cookies Line 2 baking sheets with Silpats baking mats and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more. Heat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into the bowl of sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes; let cool 5 minutes; transfer to a wire rack to cool completely. This recipe yields about 3 dozen cookies. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1719 Calories (kcal); 95g Total Fat; (49% calories from fat); 22g Protein; 199g Carbohydrate; 248mg Cholesterol; 1283mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chewy Orange Almond Cookies Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/4 ounces sliced almonds - (abt 1 1/4 cups) 3/4 cup sugar 1/4 cup all-purpose flour Finely-grated zest of 2 oranges -- (abt 4 tbspns) 1 teaspoon anise seeds -- crushed 3 large egg whites -- room temperature 1/4 teaspoon salt 2 tablespoons confectioners' sugar Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of a food processor, blend 3 1/2 ounces almonds (about 1 cup) with 1/2 cup sugar until almonds are finely ground. Transfer almond mixture to a medium bowl. Stir in flour, orange zest, and crushed anise seeds. Using an electric mixer, whisk egg whites, salt, and remaining 1/4 cup sugar to soft glossy peaks. Fold egg-white mixture into dry ingredients until just blended. Spoon level tablespoons of batter 2 inches apart on prepared baking sheets. Using remaining 3/4 ounce almonds, arrange 3 sliced almonds on each cookie. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along edges, about 12 minutes. Cool slightly before removing from sheets with a spatula. This recipe yields 2 dozen cookies. Comments: It's important to weigh the nuts for accurate amounts, as volume can differ enormously. Extra cookies keep well, covered in plastic wrap and frozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, May 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Celery With Wide Noodles With Huang Recipe By :Huang Man Serving Size : 6 Preparation Time :0:00 Categories : Chicken Chinese Pasta Poultry Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 teaspoon fine salt 3/4 teaspoon sugar 2 tablespoons cornstarch -- plus 1 teaspoon cornstarch 1 1/2 pounds boneless skinless chicken breasts -- sliced crosswise into 1/4" strips 1 carrot -- peeled 4 celery ribs -- peeled 1 pound Chinese egg noodles -- fresh or dried 2 tablespoons corn oil -- plus 1 teaspoon corn oil -- plus more 1 tablespoon homemade chicken stock or low-sodium canned stock 1 tablespoon thin soy sauce 3 teaspoons oyster sauce 1/4 teaspoon sesame oil 1/4 teaspoon freshly-ground white pepper 1 can straw mushrooms - (4 oz) -- drained, halved In a medium bowl, combine 1/4 teaspoon fine salt, 1/4 teaspoon sugar, 1 1/2 teaspoons cornstarch, and 1/4 cup water. Add chicken; stir to coat. Score carrot, and thinly slice into rounds. Cut celery at an angle into 1/4-inch slices. (The celery and the chicken should be approximately the same size.) Set aside. Bring a large pot of water to a boil. Add noodles, and cook according to package instructions. Remove noodles and place in a colander, reserving water in pot. Rinse noodles under cold water, and return to boiling water for a few seconds. Remove again to a colander. Drizzle with a little corn oil, and toss to coat to prevent noodles from sticking. Transfer noodles to a serving platter. With a pair of scissors, cut noodles several times to make serving easier. Heat wok over high heat. When wok is hot, add 2 tablespoons corn oil. Add chicken, and stir-fry until half-cooked, about 3 minutes Add carrot and celery. Stir in sherry, chicken stock, 1/2 teaspoon fine salt,1/2 teaspoon sugar, soy sauce, oyster sauce, sesame oil, and white pepper. Continue to cook until chicken is cooked through, about 5 minutes. Combine 5 1/2 teaspoons cornstarch and 1/4 cup cold water. Slowly add to chicken mixture; stirring until thickened. Add straw mushrooms. Drizzle with remaining teaspoon corn oil; stir to combine. Serve over noodles. This recipe yields 6 servings. Comments: For the Chinese, noodles are a symbol of longevity, and are on the menu at every birthday celebration. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 7g Total Fat; (32% calories from fat); 27g Protein; 6g Carbohydrate; 66mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of chef Huang Man, Daniel Chen, Sam Kong, Yumi Chen; New York Noodle Town, 28 1/2 Bowery, at Bayard Street, New York, NY 10013. 212-349-0923. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken And Dumplings With Martha Recipe By :Martha Phelps Stamps Serving Size : 8 Preparation Time :0:00 Categories : Chicken Dumplings Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken pieces (breasts and thighs) 1 medium yellow onion -- chopped 2 carrots -- chopped 3 celery stalks -- chopped 3 garlic cloves -- finely chopped 2 dried bay leaves 1 teaspoon dried thyme 4 fresh parsley sprigs Parsley sprigs -- for garnish 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly- ground black pepper 1 dash cayenne pepper 1 cup all-purpose flour 2 teaspoons baking powder 1/2 cup milk Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 2 teaspoons salt, black pepper, and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour. Remove chicken, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside. Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 17g Carbohydrate; 2mg Cholesterol; 503mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "The New Southern Basics: Traditional Southern Food for Today" by Martha Phelps Stamps (Cumberland House Publishing, Inc.). Recipe from Martha Phelps Stamps, Owner/Executive Chef, Martha's at the Plantation, Belle Meade Plantation, 5025 Harding Rd., Nashville, TN Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Cacciatore Recipe By :Recipe from Eleanora Scarpetta Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 garlic cloves -- pressed 1 large onion -- diced 1/4 teaspoon dried rosemary 1/2 teaspoon dried parsley flakes 3/4 teaspoon dried oregano, preferably Greek 3/4 teaspoon coarse salt 1 small dried hot red pepper -- minced 4 chicken thighs and drumsticks -- (abt 3 lbs) 2 whole split chicken breasts -- (abt 1 3/4 lbs) 2 chicken wings -- (abt 1/2 lb) 1/2 cup red-wine vinegar 6 cups halved canned whole tomatoes -- drained and seeded 1/4 cup roughly-chopped basil leaves 1/4 cup white wine 1/2 cup gaeta olives -- pitted 6 small sweet red peppers -- halved (or 2 red bell peppers cut 1" strips) 4 ounces cleaned oyster mushrooms -- trimmed 1 pound campanelle or penne rigate pasta -- cooked Heat oil, garlic, onion, rosemary, parsley, 1/2 teaspoon oregano, 1/2 teaspoon salt, and hot pepper in a large shallow saucepan over medium heat. Cook, stirring occasionally until the onions are translucent but not browned. Add chicken and cook, turning occasionally until well browned on both sides, about 30 minutes. Add vinegar, and cook until reduced by half, 10 to 12 minutes. Meanwhile, place one-third tomatoes in the jar of a blender and purée, just crushing the tomatoes, about 1 second. Repeat with remaining tomatoes. Add tomatoes, remaining 1/4 teaspoon salt and 1/4 teaspoon oregano. Cook until the tomatoes have reduced and thickened slightly, stirring occasionally, about 20 minutes. Add basil, wine, olives, peppers, and mushrooms. Cook until the peppers have softened and the chicken is very tender, about 15 minutes. Serve immediately over pasta. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 12g Total Fat; (65% calories from fat); 4g Protein; 10g Carbohydrate; 13mg Cholesterol; 251mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Cutlet Parmesan Recipe By :Recipe from Mark Strausman, Owner and chef; Campagna, 24 East 21st Street, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large boneless skinless chicken breast halves 2 cups milk 4 cups all-purpose flour -- sifted 6 large eggs -- beaten 1 pinch coarse salt 6 cups unseasoned dry bread crumbs 1/2 cup extra-virgin olive oil 4 tablespoons unsalted butter 2 cups Traditional Italian Tomato Sauce -- warmed, (see recipe) 1/2 pound fresh mozzarella cheese -- thinly sliced Using a meat tenderizer or a heavy skillet, pound the chicken breasts between two sheets of plastic wrap until flat, about a 1/4-inch thickness. Place the milk, flour, eggs, and bread crumbs in separate shallow baking dishes. Season the eggs with a pinch of salt. Dip each breast in the following order; milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating with bread crumbs). In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling. Arrange the chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook the chicken until golden brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil. Place 1/2 cup of the warm tomato sauce in the bottom of a 9- by 13- by 2-inch baking dish. Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup of the warm tomato sauce and half the sliced mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella. Transfer to broiler and broil until the cheese is melted and golden brown, about 5 minutes. Remove and serve immediately. Serves 6 to 8. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 776 Calories (kcal); 35g Total Fat; (41% calories from fat); 44g Protein; 68g Carbohydrate; 287mg Cholesterol; 194mg Sodium Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Liver Crostini Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Chicken Poultry Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken livers 2 tablespoons unsalted butter 1 shallot -- finely diced 3 bay leaves 2 tablespoons capers -- plus more for garnish 1/3 cup marsala wine 1 baguette -- sliced olive oil -- for brushing anchovy fillets -- for garnish Clean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside. Place butter in large saute pan over medium heat. Add shallot and bay leaves, and cook until shallot is translucent. Increase heat to high; add livers and capers, and cook until liver centers are pink, 3 to 4 minutes. Using a slotted spoon, transfer livers to a plate. Reserving liquid in pan, add marsala wine. Using a wooden spoon, scrape up any brown bits. Reduce liquid by half, about 3 minutes. Remove bay leaves; transfer pan to a heat-proof surface to cool, about 1 hour. Place livers and liquid in a food processor; puree until smooth. Transfer to a covered container; chill. When ready to serve, brush bread slices with olive oil; toast. Garnish spread with additional capers and anchovy fillets; serve toasts on the side. Serves 12 to 14. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from fat); 14g Protein; 22g Carbohydrate; 254mg Cholesterol; 289mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Malai Kabob Recipe By :Recipe from Peter Beck Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons fresh ginger -- peeled 1 1/2 teaspoons garlic 1 teaspoon Garam Masala -- (see below) 1/4 cup Cashew Paste -- (see below) 1 cup sour cream or plain yogurt 1 teaspoon salt 1/4 teaspoon freshly-ground white pepper 1 pinch saffron -- soaked in 2 tablespoons lukewarm water 1 1/2 tablespoons fresh lemon juice 2 pounds boneless skinless chicken breasts -- cut into 2" pieces 2 tablespoons heavy cream -- (optional) Fresh lemon slices -- for garnish Fresh coriander leaves -- for garnish Metal or wooden skewers === GARAM MASALA === 1 teaspoon cardamom pods 1 dried bay leaf 1/2 teaspoon whole cloves 1/4 teaspoon black peppercorns 1 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1 stick cinnamon 1/2 whole nutmeg === CASHEW PASTE === 1/3 cup unsalted cashews GARAM MASALA: Toast all spices for garam masala in small saute pan, over medium heat, about 5 minutes until fragrant. Allow to cool in the pan. Transfer contents to a spice grinder and grind to a fine powder. CASHEW PASTE: Soak cashews in 1/2 cup warm water for 10 minutes. Drain. Grind to a smooth paste in a food processor. CHICKEN: Grind ginger and garlic into a paste using a small food processor. Combine all ingredients in large bowl, add chicken, and cover with the yogurt-spice mixture. Add cream if marinade seems too thick. Marinate, covered in refrigerator for 2 hours. If using wooden skewers, soak in water for 1 hour. Heat oven to 350 degrees. Skewer chicken, leaving space between pieces on each skewer. Place skewers on baking sheet, and bake 20 to 30 minutes. To serve, remove chicken pieces from skewers. Arrange on plate with lemon slices, and top with coriander leaves. Serves 4. Cuisine: "Indian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 6g Total Fat; (19% calories from fat); 53g Protein; 3g Carbohydrate; 142mg Cholesterol; 685mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Peter Beck is the executive chef of Bombay Bar & Grill, 616 Post Road East, Westport, CT 06880; 203-226-0211 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Piccata With Mark Recipe By :Mark Strausman Serving Size : 2 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boned skinned chicken breast halves 3 tablespoons extra-virgin olive oil All-purpose flour -- for dredging Salt -- to taste Freshly ground black pepper -- to taste 1/2 cup dry white wine 1 tablespoon capers -- drained Juice of 1/2 lemon 2 tablespoons roughly-chopped fresh flat-leaf parsley 1/4 cup homemade chicken stock -- skimmed of fat = (or canned low-sodium chicken broth) === SAUTEED ZUCCHINI AND TOMATOES === 2 tablespoons extra-virgin olive oil 1 garlic clove -- smashed 1/2 large tomato -- roughly chopped 1 medium zucchini Salt -- to taste Freshly ground black pepper -- to taste Place chicken breast between two pieces of plastic wrap. Using a meat tenderizer, slightly pound chicken breasts to an even thickness. Dredge chicken breasts in flour, shaking to remove excess. In a large skillet over medium-high heat, heat olive oil. Add chicken breasts, and season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove any excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. For the Sauteed Zucchini And Tomatoes: Quarter zucchini lengthwise and then cut crosswise into 1/4-inch thick slices. In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes. Serve chicken with sauce from skillet and sautéed vegetables. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 34g Total Fat; (91% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mark Strausman, chef/owner of Campagna restaurant 24 East 21st Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Pot Pie 101 Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound fresh Puff Pastry -- (see below) (or 1 sheet thawed frozen puff pastry) 5 tablespoons unsalted butter 1 large onion -- chopped 3 medium potatoes - (1 lb) -- peeled, and cut into 1" pieces 3 medium carrots - (12 oz) -- peeled, and cut into 1" pieces 12 ounces small cremini mushrooms -- stems trimmed 1/3 cup cognac 5 tablespoons all-purpose flour 2 cups chicken stock 1 cup milk 5 cups roasted or Poached Chicken -- (see below) 1 cup shelled green peas 2 tablespoons chopped parsley 2 tablespoons fresh thyme leaves 3 teaspoons salt 1 teaspoon freshly-ground black pepper 1 large egg -- plus 1 egg yolk -- for wash === PUFF PASTRY === 1 pound all-purpose flour -- accurately weighed 1 pound cold unsalted butter (4 sticks) -- cut in small pieces 1 teaspoon salt 1 cup heavy cream (or 1/2 cup heavy cream mixed with 1/2 cup ice water) === POACHED WHOLE CHICKEN === 4 1/2 pounds whole chicken - (to 5 lbs) 9 cups chicken stock - (to 10 cups) For the Poached Whole Chicken: Place chicken and stock in a medium saucepot and cover. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Pull the meat from the bones in large pieces, discarding skin and bones. Reduce liquid to 2 cups for Chicken Pot Pie. (Yields about 5 cups cooked chicken). For the Puff Pastry: In the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with the butter until very smooth. Shape the mixture into a 1-inch-thick flat square, wrap well in plastic, and chill for at least 30 minutes. Combine the salt with the remaining flour in a large mixing bowl and add the cream (or cream and water). Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a 1 1/2 inch-thick flat square, wrap in plastic, and chill, at least 30 minutes. Remove the flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter dough. Place the butter dough in the center, fold up the ends to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic and chill for at least 30 minutes, so that the dough achieves the same temperature throughout. Remove the dough from the refrigerator, and on a lightly floured board, roll it out into a large rectangle approximately 1/2-inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough, and chill it for at least 30 minutes. This completes one turn. Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes rolling out the dough much easier and keeps the layers of butter equally thick. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap; refrigerate until ready to use (up to 2 days), or freeze for future use. (Makes approximately 2 pounds) For the Chicken Pot Pie: At least 1 hour, or up to the day, before the filling is prepared, roll puff pastry out on a lightly floured surface to a 3/16-inch-thick square. Place on a baking sheet, wrap tightly with plastic, and chill for one hour. Remove chilled dough from refrigerator and place on a cutting board. Invert a bowl or place a lid that is 2 1/2 to 3 inches larger in diameter than a 3-quart round casserole or soufflé dish directly onto the dough. With a sharp knife, cut around the bowl or lid so that you have a perfect circle. Return the circle of dough to the baking sheet, wrap tightly with plastic and chill for at least 2 hours. Place a rack in lower two-thirds portion of the oven; heat oven, preferably convection, to 425 degrees. Melt 5 tablespoons butter in a large heavy-bottom pot over medium-high heat. Add onion, potatoes, and carrots. Cook, stirring occasionally, until the potatoes and carrots are fork tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac, and cook for 30 seconds. Add flour, and cook, stirring for 1 minute. Pour in chicken stock and milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Transfer to 3-quart casserole or soufflé dish. Transfer to a rack to cool slightly, about 5 minutes. In a small bowl, whisk together the egg, yolk, and 1 teaspoon water. Remove dough circle from refrigerator and brush surface evenly with egg wash. Invert dough and place directly over the casserole, pressing lightly to seal overhanging crust to the side of the dish. Brush top surface of dough with egg wash. With the 1/2-inch large round pastry tip, cut a small circle in the center of the pastry, removing the pastry circle, and insert the pastry tip (Ateco #7), narrow-side down, into cut-out hole. This allows the steam to vent. Transfer casserole to a parchment-lined baking sheet. Bake for 10 minutes; cover loosely with aluminum foil to prevent crust from burning and continue baking for 25 minutes. This recipe yields 8 to 10 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 458 Calories (kcal); 21g Total Fat; (43% calories from fat); 10g Protein; 51g Carbohydrate; 114mg Cholesterol; 1640mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Potpie In A Pumpkin Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Chicken Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Sugar pumpkins - (abt 2 lb ea) -- short and squat are the best 5 tablespoons Butter 2 tablespoons Melted butter 2 teaspoons Salt 1 teaspoon Freshly ground pepper 1 teaspoon Freshly grated nutmeg 1 pound Pearl onions 5 tablespoons All-purpose flour 9 ounces Peeled cubed potatoes 2 medium Peeled sliced carrots 12 ounces Button mushrooms -- quartered if large 2 1/2 cups Well-reduced chicken stock 1 cup Milk 4 1/2 cups Poached or roasted chicken 2 tablespoons Fresh thyme leaves 3 tablespoons Chopped parsley 2 tablespoons Chopped fresh sage 1 large Egg beaten with 1 tablespoon Heavy cream === PATE BRISEE WITH THYME === 2 1/2 cups All-purpose flour 1 teaspoon Salt 1 cup Unsalted butter -- cut up 2 tablespoons Thyme leaves 1/4 cup Ice water -- to 1/2 Make the Pate Brisee With Thyme: Put the flour and salt in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter for approximately 10 seconds, or just until the mixture resembles coarse meal. Add the thyme leaves, and pulse to combine. Add ice water, drop by drop, through the feed tube with the machine running, until the dough just holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Divide the dough in half, and shape into two disks. Wrap in plastic film and refrigerate to chill at least 1 hour. (Makes enough to cover six potpies, setting aside half of recipe for later savory use.) Heat oven to 375 degrees. Slice the tops off the pumpkins. (Placing a pumpkin on a towel will help keep it from rolling around.) Scoop out the seeds, and discard them. Using a pastry brush, brush insides of pumpkins with 2 tablespoons melted butter. Season insides of pumpkins with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg. Place pumpkins on a baking sheet; cover tightly with foil. Bake until tender, about 30 minutes. Bring a medium saucepan of water to boil. Add pearl onions, and let simmer for 15 minutes. Drain; rinse under cold running water. Peel onions, and set aside. Melt 5 tablespoons butter in a large, high-sided skillet set over medium heat. Add potatoes and onions, and cook, stirring occasionally, until the potatoes begin to turn golden. Add mushrooms and carrots, and cook 4 to 5 minutes more. Add flour, and cook, stirring, for 1 minute. Add reduced chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, parsley, thyme, sage, remaining nutmeg, remaining 1-1/2 teaspoons salt, 3/4 teaspoon grated nutmeg, and 3/4 teaspoon pepper. Remove from heat, and divide mixture among reserved pumpkin shells. Roll each piece of pate brisee to a thickness of 1/8 inch. Pull center of dough upward to form a pumpkin-like stem. Place over the hollow of each filled pumpkin. Using the back of a small paring knife, mark the dough to simulate the lines of the pumpkin. Brush top of dough with egg wash. Bake until crust is golden, about 45 minutes. Serves 6. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 674 Calories (kcal); 47g Total Fat; (62% calories from fat); 10g Protein; 55g Carbohydrate; 128mg Cholesterol; 1413mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Salad Club Sandwich With Lionel Recipe By :Lionel Poilâne Serving Size : 2 Preparation Time :0:00 Categories : Chicken Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds whole chicken breast on the bone 1 tablespoon olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 cups homemade or best-quality mayonnaise 3 tablespoons capers -- rinsed Juice of 1/2 lemon 6 slices crusty white bread Heat oven to 450 degrees. Place chicken in a small roasting pan. Rub with olive oil, and season with salt and pepper. Bake until a meat thermometer inserted into the thickest part of the breast reads 180 degrees, about 25 minutes. Remove from oven, and cool slightly. Remove chicken from bones, and discard. Finely chop chicken (there should be about 2 cups). In a medium bowl, combine chicken, mayonnaise, capers, and lemon juice. Stir to combine. Season with salt and pepper. Toast four slices bread. Spread a thin layer of chicken salad over one slice untoasted bread. Top with a slice of toasted bread. Spread a second thin layer of chicken salad over toasted bread. Top with a slice of untoasted bread. Repeat with remaining bread and chicken salad. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 7g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Les Meilleures Tartines de Lionel Poilâne" by Lionel Poilâne (Jacques Grancher, Editeur Paris). Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Salad Sandwiches Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole chicken breasts with bone and skin 3 teaspoons coarse salt 1 teaspoon freshly-ground white pepper 2 tablespoons vegetable oil 2/3 cup mayonnaise 2 tablespoons chopped tarragon leaves 1 whole-wheat bread loaf 1 head soft lettuce -- such as Bibb Heat oven to 325 degrees. Season the chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts with vegetable oil to coat completely. Place in a 9- by 13-inch glass baking dish. Transfer to oven, and bake until the flesh is firm and the juices run clear when pierced with a two-pronged fork, 60 to 75 minutes. Remove from oven, and let the chicken cool completely, about 20 minutes. Remove, and discard the skin. Remove meat from bone in one piece, or in as large pieces as possible. Discard the bones, or reserve them to use for stock. Cut chicken into large bite-size pieces, and place in a medium size bowl. Add mayonnaise, tarragon, salt, and pepper. Stir well to combine without breaking up the chicken. Using a bread knife, slice 8 half-inch-thick slices of bread. You can slice bread in the regular manner, or slice the long way, creating 8 very large 1/2-inch thick slices. Cover 4 slices of bread with Bibb lettuce, and mound chicken on top. Cover with remaining slices of bread, and serve. Makes 4 sandwiches. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 38g Total Fat; (99% calories from fat); trace Protein; 0g Carbohydrate; 13mg Cholesterol; 1618mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Salad With Mango And Mint Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Chicken Fruit Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup freshly-squeezed lime juice 1/4 cup freshly-squeezed lemon juice 3 tablespoons canola oil 2 tablespoons soy sauce 1 tablespoon honey 12 mint leaves -- roughly chopped Mint sprigs for garnish 1 piece ginger - (1" long) -- peeled, and finely grated 2 whole boneless skinless chicken breasts 6 ounces sugar snap peas -- trimmed 4 cups arugula leaves -- washed, dried 1/4 pound pea shoots Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 small jicama -- peeled, julienned 1 small ripe mango -- peeled, pitted. and julienned 6 lavash flatbreads In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside. Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside. While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool. In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper. Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve. This recipe yields 6 servings. Comments: When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of a spoon. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 8g Total Fat; (34% calories from fat); 20g Protein; 14g Carbohydrate; 46mg Cholesterol; 403mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Tonnato Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 chicken breasts - (12 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 1 small carrot -- peeled, chopped fine 1 celery rib -- chopped fine 1 small onion -- peeled, chopped fine 1 garlic clove -- chopped fine 1 cup dry white wine 3 fresh sage leaves 1 sprig rosemary 1/2 tablespoon capers 6 ounces canned light tuna in oil 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 4 cups arugula leaves Heat oven to 425 degrees. Bone and halve the chicken breasts. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium-low; cook 5 to 6 minutes. Add wine, and bring to boil. Stir in the herbs, drained capers, and drained tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board. Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce. Makes 4 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 31g Total Fat; (76% calories from fat); 14g Protein; 7g Carbohydrate; 17mg Cholesterol; 341mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken With Herbal Dry Rub Recipe By :Cyril Chappellet Serving Size : 6 Preparation Time :0:00 Categories : Chicken Condiments Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Dried oregano 2 tablespoons Dried purple basil 2 tablespoons Thyme 1 tablespoon Dried sage 1 pinch Lavender Coarse sea salt Freshly ground black pepper 3 pounds Roasting chicken - (to 4 lbs) Combine the dried herbs, salt, and pepper in a small food processor or spice grinder. Pulse until finely ground. Rub the mixture all over the chicken, to completely season and coat. Place the chicken on the rotisserie. Place over the prepared coals. Roast until the juices run clear when tested with a two-pronged fork and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the thigh, about 2 hours. Serves 4 to 6. Recipe Source: Martha Stewart Living - Recipe from Cyril Chappellet, Director of National Sales; Chappellet Winery, 1581 Sage Canyon Road St., Helena, CA 94574; 707-963-7136 or 800-494-6379 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (21% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Salad Tea Sandwiches Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Chicken Hors d'Oeuvres Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- skin on, halved 6 black peppercorns 1 bay leaf 2 sprigs fresh thyme 3 1/2 pounds chicken rinsed chicken giblets -- patted dry 1/2 cup mayonnaise, homemade or prepared -- plus 2 tablespoons mayonnaise 1 tablespoon dark sesame oil 2 tablespoons finely-chopped fresh cilantro 2 tablespoons snipped fresh chives 1/4 cup thinly-sliced scallions white and light green parts only Coarse salt Freshly-ground black pepper White sandwich bread -- (24 very thin slices) 10 tablespoons unsalted butter -- room temperature 1/4 cup toasted sesame seeds Place the onion, peppercorns, bay leaf, and thyme in a large pot. Add the chicken to the pot with just enough cold water to cover. Cover, and bring to a simmer. Then uncover, and cook for 1 hour. Drain the chicken, reserving the cooking liquid, and set the chicken aside to cool. Discard the seasonings, and refrigerate or freeze the stock for future use. When the chicken is cool enough to handle, remove the skin, and discard. Shred the meat from the chicken, and chop it very fine. Refrigerate, covered, until well chilled. In a small bowl, mix together the mayonnaise and sesame oil. Add the mixture to the chicken, and combine well. Add the cilantro, chives, and scallions, and combine well. Add salt and pepper to taste. Refrigerate, covered, until ready to use. Spread each bread slice with butter, reserving some butter for garnishing. Spread an even layer of chicken salad onto half of the slices of bread. Top with the other half of the slices to make sandwiches. Smooth out any protruding chicken salad on either side. If necessary, trim the crusts. Cut each sandwich on the diagonal. For a buffet lunch or an afternoon tea, serve tea sandwiches in "boxes" made from hollowed-out loaves of bread. Makes 2 dozen. Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "Formatted for Mastercook: by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 14g Total Fat; (77% calories from fat); 9g Protein; 1g Carbohydrate; 57mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chickpea and Root Vegetable Soup Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried chickpeas 2 tablespoons olive oil 1 medium onion 2 garlic cloves -- chopped fine 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon freshly-ground black pepper 2 medium carrots 2 celery ribs 5 cups chicken stock 2 medium Yukon gold potatoes 2 medium parsnips 1 ounce sun-dried tomatoes 2 1/2 teaspoons salt Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels. Peel onion, carrots, potatoes, and parsnips. Cut into 1/2-inch dice. Cut celery and tomatoes into 1/2-inch dice. Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium-low, and simmer for 1 hour. Add the potatoes and parsnips, and simmer for 15 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 5g Total Fat; (31% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 2805mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chickpea Fries Recipe By :Recipe from Jean-Georges Vongerichten Serving Size : 8 Preparation Time :0:00 Categories : Accompaniment Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil for frying 4 1/2 cups milk plus 2 tablespoons milk salt -- to taste cayenne -- to taste freshly ground white pepper 4 tablespoons unsalted butter 2 1/4 cups chickpea flour In a large, deep pot, heat 4 inches of oil until it reaches 350 degrees. Bring milk to a boil in a large saucepan with butter, salt, cayenne, and white pepper. Slowly add flour, whisking constantly and vigorously until the mixture begins to pull away from the sides of the pan, about 5 minutes. Cover an 11- by 17-inch baking sheet with plastic wrap. Pour mixture onto three quarters of the prepared baking sheet, spreading evenly with an offset spatula. Cover with plastic wrap, and transfer to refrigerator to chill until firm, about 1 hour. Remove plastic wrap, and cut crosswise into 3-inch strips. Cut strips crosswise into 1/2-inch fries. Transfer fries to heated oil, and fry in batches until golden, about 2 minutes. Remove from oil, and season with salt and cayenne pepper. Repeat with remaining fries. Serve immediately. Serves 8 to 10. Comments: These can also be pan-fried in 1/4 inch of olive oil. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 8g Total Fat; (44% calories from fat); 6g Protein; 15g Carbohydrate; 16mg Cholesterol; 19mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Jean-Georges Vongerichten is executive chef/owner of Prime Steakhouse, Bellagio Hotel, 3600 Las Vegas Boulevard South, Las Vegas, NV 89109, 702-693-8484 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chickpea Pimiento Crostini Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large garlic clove 1 can drained chickpeas - (15 1/2 oz) 3 tablespoons pimientos -- finely chopped Sliced pimientos -- for garnish 1/4 cup extra-virgin olive oil 3/4 teaspoon ground cumin 1 tablespoon finely chopped fresh flat-leaf parsley Fresh flat-leaf parsley leaves -- for garnish Salt -- to taste Freshly ground black pepper -- to taste === CROSTINI === 1 baguette - (5 to 6 oz) 2 tablespoons olive oil To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.) To make topping: Process garlic in bowl of food processor until finely chopped. Add chickpeas. Pulse 7 or 8 times, or until crushed but not pureed. Transfer to small bowl. Add pimientos, olive oil, cumin and parsley. Stir to combine. Season with salt and pepper. To assemble: Place about 1 tablespoon mixture on top of each crostini. Garnish with parsley leaf and slice of pimiento. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 8g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's syndicated column 12-30-2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicory Salad With Giant Garlic Croutons Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- minced 1/4 small bunch fresh flat-leaf parsley -- leaves only, finely chopped - (abt 1/4 cup) 6 tablespoons extra-virgin olive oil 1/2 Italian white bread loaf Coarse salt 1/2 escarole head 1/2 frisee head Juice of 1 large lemon Freshly-ground black pepper Heat oven to 350 degrees. Cut bread into twelve 1/4-inch thick slices. Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside. Discard tough stems of chicories. Tear into bite-sized pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens and season with salt and pepper. Serve salad with reserved croutons. This recipe yields 4 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 20g Total Fat; (91% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, May 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicory Salad with Warm Apple Thyme Dressing Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SALAD === 1 pound mixed chicories -- see * Note === WARM APPLE THYME DRESSING === 2/3 cup apple cider 1 apple -- chopped fine 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon fresh oregano 1/2 teaspoon fresh thyme * Note: Use chicories such as endive, radicchio, curly endive, frisée, dandelion. SALAD: Trim, wash, dry, and break up the chicories. Serve one large handful per plate. Dress the greens with Warm Apple Thyme Dressing. DRESSING: Combine all of the ingredients in a small saucepan and boil for 3 to 5 minutes, until the juices are slightly thickened and the apples are soft but not broken down. The dressing will keep, tightly covered, in the refrigerator for 3 days. (Makes 3/4 cup) Serves 4. Cuisine: "Mexican" Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter Inc. - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 4g Total Fat; (42% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chile Rice Paper Rolls With Donna Recipe By :Donna Hay Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut oil 2 tablespoons fresh ginger -- julienned 5 large mild red chile peppers -- seeded, julienned 2 kaffir-lime leaves -- julienned 10 ounces peeled large shrimp -- deveined 4 scallions, white and pale-green -- julienned 2 seedless English cucumbers -- julienned 1/3 cup shredded fresh mint 2 tablespoons freshly-squeezed lime juice 1 tablespoon Asian fish sauce -- see * Note 12 medium rice-paper wrappers Soy sauce -- for dipping Sweet chili sauce -- for dipping * Note: Look for Asian fish sauce at specialty-food stores or Asian markets. Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp, about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3 minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce. Place a rice paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over one end to make a base. Roll over one side and then the second side to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 3g Total Fat; (93% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Flavours" by Donna Hay (Whitecap, 2000; $24.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chile Tomato Salad Recipe By :Recipe from Ismail Merchant Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 cherry tomatoes or 12 small tomatoes 1/2 cup chopped flat-leaf parsley 1 fresh hot green chile pepper -- seeded, chopped 1/4 cup fresh lemon juice 1/4 teaspoon cayenne pepper 2 teaspoons Dijon mustard 2 tablespoons extra-virgin olive oil 1 pinch salt Halve the cherry tomatoes, or quarter the small tomatoes. In a medium size mixing bowl, mix the parsley and chile pepper with the tomatoes. Chill for 20 minutes. Make the dressing by whisking the lemon juice, cayenne pepper, mustard, olive oil, and salt together in a small bowl. Dress the chilled tomatoes, and serve the salad immediately. Makes 4 servings. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 7g Total Fat; (69% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chilled Minestrone with Basil Puree Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried flageolets 2 medium onions 1 garlic head -- halved 3/4 ounce marjoram 1 dried bay leaf 1 tablespoon black peppercorns Salt -- to taste Freshly-ground black pepper -- to taste 6 large pattypan squashes -- (optional) 2 tablespoons olive oil -- (optional) 1 garlic clove -- peeled 1 small fennel bulb 3 carrots -- peeled, and cut into 1/4" slices 1 1/2 quarts chicken stock 1 medium Yukon gold potato 2 large beefsteak tomatoes 1 corn ear 2 small zucchini 1/4 pound mixed fresh green beans Fresh lemon juice -- to taste === BASIL PUREE === 1 bunch basil leaves 1/2 cup olive oil 1/2 teaspoon salt Rinse and pick over flageolets, discard cracked ones. Place flageolets in large saucepan; cover with 2 inches cold water. Slice one onion in half; add to pot. Add garlic head. Reserve 2 tablespoons marjoram leaves. Make cheesecloth sachet with remaining marjoram, bay leaf, and peppercorns, add to pot, and set over high heat. Bring to a boil, reduce heat, and simmer until beans are tender, about 45 minutes. Stir in 1 teaspoon salt 10 minutes before the beans finish cooking. Remove from heat, and let stand in liquid to cool. Drain the beans, reserve 1 cup liquid, and discard the onion, garlic, and marjoram. Trace circle 2 inches around outside of core of each pattypan squash. Cut on diagonal to remove core in cone-shaped piece. Scoop squash with melon baller, cover with plastic, and refrigerate until needed. Heat oil in stockpot over medium heat. Coarsely chop remaining onion; add to soup pot with garlic clove. Cook until translucent, 8 minutes. Thinly slice fennel and chop. Peel carrots and slice into 1/4-inch-thick circles. Add reserved marjoram leaves, fennel and carrots to the pot; cook, stirring, until just soft, about 15 minutes. Add stock and reserved cup bean liquid. Cut potato into 1/2-inch pieces; blanch, peel and coarsely chop tomatoes. Add to the pot and simmer 10 minutes. Remove kernels from corn cob; add corn and flagelots and simmer until potatoes are tender and liquid is slightly stewy, about 5 minutes. Quarter zucchini and cut into 1/3-inch-thick quarter-moons. Slice green beans into 1-inch pieces. Raise heat to high. Stir in zucchini and green beans. Cook about 2 minutes; remove from heat. Set pot in a bowl of ice water; stir, occasionally, until cold. Make the Basil Puree: Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar. (makes 2/3 cup) Remove pot from ice; adjust seasoning with salt, pepper, and lemon juice. Ladle into squash or bowls; add a spoonful of basil puree, or drizzle oil on each serving. Makes 6 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 23g Total Fat; (72% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 2365mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chilled Somen Noodles with Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces shiitake mushrooms 8 ounces asparagus -- trimmed 4 ounces sugar snap peas 3 tablespoons sesame seeds -- toasted 2 teaspoons sesame oil 3 tablespoons soy sauce 2/3 cup cilantro leaves -- chopped 3 tablespoons rice wine vinegar 1 bag somen noodles - (8.8 oz) 1 1/2 ounces enoki mushrooms -- trimmed 3 scallions 1 ounce shiso or mint leaves 6 ounces silken tofu -- cut 1" cubes 1 piece ginger (2") -- julienned Bring a large pot of salted water to a boil, and have a large bowl of ice water ready to cool the vegetables. Remove stems from shiitake mushrooms; blanch for 20 seconds, place in ice water, and transfer to a small bowl when cool. Repeat this process with the asparagus and sugar snap peas, blancing the asparagus for 1 minute and the sugar snap peas for 1 1/2 to 2 minutes, until bright green but still crunchy. Thinly cut the green part of the scallions diagonally and julienne the white part; set aside. With the back of a knife or a rolling pin, crush sesame seeds until they almost become a powder. Combine in a small bowl with sesame oil, soy sauce, cilantro, and rice wine vinegar. In a small bowl, toss shiitake mushrooms with 2 teaspoons of the sesame oil mixture, and divide remaining mixture among four small dipping bowls. Bring a large pot of salted water to a boil. Add the somen noodles, and cook until tender but still firm, about 5 minutes. Drain the noodles in a fine sieve, and rinse with cold water to stop them from cooking. Divide the noodles among four serving bowls, and put a small handful of ice cubes into each bowl to keep the noodles chilled. Arrange the remaining ingredients in various serving dishes, so that guests can help themselves. Makes 4 servings. Comments: This recipe can be expanded to feed more people, as it makes wonderful party food. Feel free to make substitutions with the vegetables. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 6g Total Fat; (28% calories from fat); 6g Protein; 28g Carbohydrate; 0mg Cholesterol; 779mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Fans Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter -- room temperature 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 tablespoon milk Zest of 1 lemon -- grated fine 1 large egg white -- lightly beaten Heat the oven to 350 degrees. Line 2 nonstick baking sheets with baking mats. Sift together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 3/4 cup sugar until the mixture is light and fluffy. Add the vanilla, egg, milk, and lemon zest. Slowly add the dry ingredients. When well mixed, remove the dough from the bowl. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour. Divide the dough into 4 equal parts. Roll out each piece of dough between two pieces of plastic wrap to form a rough circle, about 8 inches across and 1/4-inch thick. Peel off the top piece of plastic wrap, and use a pastry wheel to cut the circle into 6 equal wedges. Using the back of the knife, mark each cookie with 3 or 4 lines radiating from the point of the triangle. Brush with egg white. Sprinkle each group of wedges with 1 tablespoon granulated sugar. Transfer to prepared baking sheets. Bake until crisp and golden brown, 10 to 12 minutes. Remove to a wire rack to cool. This recipe yields 24 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 5g Total Fat; (39% calories from fat); 2g Protein; 16g Carbohydrate; 21mg Cholesterol; 59mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Simmered Star Anise Pork With Donna Recipe By :Donna Hay Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sesame oil 1 tablespoon julienned ginger 1 cup Chinese cooking wine or dry sherry 1/4 cup soy sauce 1/4 cup hoisin sauce 2 tablespoons sugar 2 star anise 2 trimmed pork tenderloins -- halved crosswise Steamed rice for serving -- (optional) Steamed baby bok choy for serving -- (optional) Heat oil in a medium skillet over low heat. Add ginger, and cook for 1 minute. Add wine, soy sauce, hoisin sauce, sugar, and star anise; bring to a simmer. Add pork, and cover. Cook until tender, 5 to 7 minutes per side. Remove pork, and keep warm. Allow sauce to simmer until reduced and thickened. Cut pork into 1-inch slices. Spoon sauce over pork, and serve with steamed rice and bok choy. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 4g Total Fat; (35% calories from fat); 2g Protein; 17g Carbohydrate; trace Cholesterol; 1288mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Flavours" by Donna Hay (Whitecap, 2000; $24.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Applesauce Cake Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- plus more 2 cups granulated sugar 2 large eggs 2 1/2 cups unsweetened applesauce 1 3/4 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 pinch salt 2 teaspoons baking powder 1 teaspoon pure vanilla extract 2 tablespoons Calvados or brandy 6 ounces bittersweet chocolate -- chopped 1/2" pieces 1 tablespoon confectioners' sugar 2 cups whipped cream -- (optional) === GLAZE, CHIPS AND GINGER === 2 cups apple cider 4 cups confectioners' sugar -- sifted 2 lemons 2 Cortland or other firm red apples 1 piece fresh ginger - (2" long) -- peeled Heat oven to 325 degrees. Brush a 9 1/2-inch kugelhopf ring mold or Bundt pan with soft butter. Set mold aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Add eggs, and beat 2 to 3 minutes more. Fold in applesauce, being careful not to overmix. In a large bowl, sift together flour, cocoa powder, cinnamon, nutmeg, ginger, salt, and baking powder. Fold flour mixture into applesauce mixture. Add vanilla, Calvados, and chocolate pieces; mix until just combined. Pour batter into prepared pan; use a rubber spatula to clean the bowl and smooth the top. Bake until cake pulls away from the sides of the pan and is springy to the touch or until a cake tester inserted into the center comes out clean, about 2 hours. Transfer to a wire rack to cool slightly. Turn out cake; let cool completely. Make the Glaze, Chips and Ginger: Combine cider and 1 cup confectioners' sugar in a small saucepan. Set over medium heat, and bring to a boil. Skim surface, removing any cider sediment that rises to the top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes. Heat oven to 200 degrees. Squeeze juice from lemons into a small bowl filled with cold water. Using a very sharp knife, slice apples into rounds as thinly as possible. Place rounds in acidulated water. Line baking sheet with a Silpat baking mat; set sheet aside. Remove cider glaze from heat, and let stand until cool enough to touch. Carefully dip each apple round into the glaze, and place on the baking sheet. Bake the apple rounds until they turn golden and the edges have curled, about 2 hours. Transfer apples to a wire rack, and let cool until crisp. Brush with the cider glaze. Return cider glaze to heat. Slice ginger crosswise into 1/8-inch-thick slices, and add to cider. Cook over low heat until ginger is soft and translucent, about 30 minutes. Using a slotted spoon, transfer ginger to a wire rack to cool. The liquid should have reduced to just less than 3/4 cup. Return glaze to heat; whisk in remaining 3 cups confectioners' sugar. Remove from heat. To test, pour a small amount over top of cake. If glaze is too thin, let cool slightly. If it is too thick, add a little more cider. Use when desired consistency is achieved. Sift confectioners' sugar over cooled cake. Pour cider glaze over top of cake, allowing to drip down the sides. Garnish with apple chips and crystallized ginger. Serve cake with whipped cream, if desired. This recipe yields 8 to 10 servings. Comments: This moist cake is even better the day after it is made. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 819 Calories (kcal); 49g Total Fat; (49% calories from fat); 10g Protein; 102g Carbohydrate; 150mg Cholesterol; 177mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 9 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from "Parties and Projects for the Holidays" by Martha Stewart - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Armagnac Truffles Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces semisweet chocolate 1/2 cup heavy cream 2 tablespoons Armagnac -- see * Note 1/2 cup Dutch-processed unsweetened cocoa * Note: Brandy or orange liqueur may be substituted. Chop chocolate and place in a bowl. Bring cream to a boil in a small heavy-bottomed saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight. Scoop up 1/2 teaspoon of chilled chocolate and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks. This recipe yields 5 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 2g Total Fat; (58% calories from fat); trace Protein; 4g Carbohydrate; 3mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's 1996 Holiday Special Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Banana Muffins Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Desserts Low Fat Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small bananas -- very ripe 1 teaspoon vanilla extract 2 large eggs 3/4 cup nonfat buttermilk 1 cup flour 1/2 cup Dutch cocoa powder -- sifted 3/4 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 pinch salt butter flavor nonstick cooking spray Heat oven to 350 degrees. Spray every other muffin cup with cooking spray, and set aside. Place the bananas and vanilla in a food processor, and process until pureed. Transfer the puree to a medium mixing bowl, and whisk in the eggs and buttermilk until just combined. Be careful not to overmix the batter, or the muffins will become too tough . Set aside. In another medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Using a large spoon, stir in the banana-vanilla mixture until just combined. Spoon the batter into the prepared muffin cups, until it's almost to the top. Transfer muffins to the oven to bake until a toothpick inserted into a muffin comes out clean, about 35 minutes. Place muffins on wire rack to cool. Serve warm. Makes 10. Per muffin: 161 calories; 2g fat; 43mg cholesterol; 32g carbohydrate; 119mg sodium; 4g protein; 1g dietary fiber. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 31g Carbohydrate; 38mg Cholesterol; 149mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Banana Waffle Napoleon Recipe By :Alex Porter Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Desserts Fruit Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk 6 tablespoons unsalted butter -- melted, cooled 2 large eggs -- lightly beaten 2 tablespoons Brown Sugar Butter -- (see below) 4 ripe bananas -- sliced 1/4" thick 2 cups Candied Nuts -- (see below) 2 tablespoons Grand Marnier 1/2 cup melted bittersweet chocolate - (3 oz) -- preferably Valrhona Confectioners' sugar -- for dusting Vegetable oil cooking spray === BROWN SUGAR BUTTER === 1/2 cup unsalted butter -- room temperature 1/2 cup light brown sugar -- plus 2 tablespoons light brown sugar 1 teaspoon heavy cream === CANDIED NUTS === 2/3 cup walnuts 2/3 cup hazelnuts -- blanched 2/3 cup macadamia nuts 2 1/2 cups pure maple syrup 3 cups canola oil For the Brown Sugar Butter: In a small bowl, combine butter and brown sugar until light and fluffy. Add cream, and whisk until creamy and well combined. (Makes 3/4 cup) For the Candied Nuts: Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes. In a medium saucepan, heat canola oil to 350 degrees. Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat (a French nonstick baking mat). Let cool. (Makes 2 cups) Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick. Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and sauté until softened and golden brown, 1 to 1-1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to sauté until the bananas and nuts are well coated. Split waffles in half. Place one half on plate. Spoon one-quarter of banana mixture over waffle. Top with remaining waffle. Spoon another one-quarter of the banana mixture over waffle. Dust with confectioners' sugar and half of the chocolate. Repeat with remaining ingredients. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 5180 Calories (kcal); 501g Total Fat; (85% calories from fat); 42g Protein; 150g Carbohydrate; 414mg Cholesterol; 1497mg Sodium Food Exchanges: 6 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 98 Fat; 3 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Alex Porter, Chef, Norma's at Le Parker Meridien Hotel, 118 West 57th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Bread Recipe By :Recipe from Paula Oland Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bread flour 1/4 cup cocoa powder, preferably Valrhona 1/3 cup granulated sugar -- plus 2 tablespoons granulated sugar 2 teaspoons active dry yeast 1/4 cup Chocolate-Bread Starter 1 1/4 teaspoons fine salt 2 tablespoons room temp unsalted butter -- plus more 3 ounces good-quality bittersweet chocolate, preferably Valrhona Manjari -- chopped into 1/4" pieces vegetable oil -- for oiling bowl 2 tablespoons turbinado sugar 1 large egg yolk -- lightly beaten 1 tablespoon heavy cream === CHOCOLATE-BREAD STARTER === 1/4 teaspoon active dry yeast 1 cup all-purpose flour -- plus 3 tablespoons all-purpose flour CHOCOLATE-BREAD STARTER: In a medium bowl, dissolve yeast in 1 cup lukewarm water. Stir in flour until completely incorporated. Cover, and leave to proof at room temperature for 4 to 6 hours. (Makes 3/4 cup). In the bowl of a heavy-duty electric mixer fitted with the dough-hook attachment, combine flour, cocoa powder, 1/3 cup sugar, 1 cup of water, yeast, and 1/4 cup of the chocolate-bread starter. Combine on low speed for 5 minutes, then turn machine off for 15 minutes to let the dough rest. Add salt and butter, and mix on medium speed until the dough develops a sheen, about 10 minutes. Add chopped chocolate. Continue to mix on medium speed until completely combined, about 2 to 3 minutes. Place dough in a large, lightly oiled bowl, and cover with plastic wrap. Allow to rise until doubled in size, about 3 hours. Fold dough into thirds (like folding a letter for an envelope), and cover with plastic wrap. Let rest for 30 minutes. Butter two 6 3/4- by 3- by 2 1/4-inch loaf pans, and coat with remaining 2 tablespoons granulated sugar. Divide dough in half, then divide each half into four equal portions. Roll each piece of dough on work surface in a circular motion, forming a tight ball. Place 4 pieces of dough, smooth-side up, in each loaf pan from one end to another. Cover tightly with plastic wrap. Allow to rise at room temperature until doubled in size, about 2 hours. Meanwhile, adjust oven rack to center of the oven. Heat oven to 375 degrees. Combine egg yolk and cream, and lightly brush risen loaves with mixture; sprinkle brushed loaves with turbinado sugar. Place loaves in oven, and reduce the oven temperature to 350 degrees. Bake until loaves have a slightly hollow sound when tapped on the bottom, about 40 to 45 minutes. Remove from oven, and let rest on a cooling rack for 5 minutes before removing from pans. Finish cooling on wire rack. Makes 2 loaves. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 2359 Calories (kcal); 18g Total Fat; (6% calories from fat); 63g Protein; 481g Carbohydrate; 233mg Cholesterol; 28mg Sodium Food Exchanges: 24 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 7 1/2 Other Carbohydrates NOTES : Paula Oland; Balthazar Bakery, 80 Spring Street, NY, NY 10012. 212-965-1785 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Brownies Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cakes Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coarsely-chopped walnuts -- (optional) 1 cup unsalted butter -- plus more 8 ounces best-quality unsweetened chocolate, such as Callebaut or Valrhona 5 large eggs 3 1/2 cups sugar 2 teaspoons instant espresso 1 tablespoon pure vanilla extract 1 2/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup semisweet chocolate chips Heat oven to 350 degrees. Spread the chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer nuts to a bowl to cool. Increase oven temperature to 400 degrees. Generously butter a 9- by 13-inch baking pan; set aside. Combine the chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso at high speed for 10 minutes. Reduce speed to low, and add the melted-chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated. Fold in the chocolate chips and toasted walnuts. Pour the batter into the prepared pan. Bake until edges are dry but center is still soft, about 35 minutes. Remove pan from oven, and transfer to a wire rack to cool. Cut into 3-inch squares, and store in an airtight container up to 2 days. This recipe yields 1 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 480 Calories (kcal); 19g Total Fat; (35% calories from fat); 4g Protein; 75g Carbohydrate; 119mg Cholesterol; 116mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 4 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cabbage Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds bittersweet chocolate -- tempered 1 savoy cabbage -- separated into individual leaves Before beginning, examine how the cabbage is naturally constructed around it's core. Peel away leaves from a cabbage. Clean outer leaves, and pat away moisture with paper towel. If inner leaves are sandy, allow to air dry 4 to 5 hours; then brush away sand. Gently brush at least ten leaves with tempered chocolate with a clean, dry pastry brush. Brush toward outer edges to capture each leaf's form. Heavily veined leaves can be painted on either side. Gently bend the leaves over the edge of a parchment-lined baking tray to give them the curved, bowed shape of real leaves. Refrigerate for 30 minutes to 2 hours. Remove the molded chocolate from the leaves by gently pulling back leaf around its outer edges. Line a small mixing bowl with parchment paper. Construct cabbage's core out of center leaves with markings on outside. Beginning with two leaves, dip bottom edge of each into warm tempered chocolate, and bind leaves to each other. Prop together in mixing bowl. Refrigerate 5 to 10 minutes to set. Add more leaves, about 3 at a time, to core by same technique; set in larger mixing bowls, as needed. To position final layer of outer leaves, construct a sturdy aluminum-foil ring in place of a mixing bowl. Affix leaves, and allow to set at least 1/2 hour in refrigerator before serving. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3574 Calories (kcal); 376g Total Fat; (75% calories from fat); 72g Protein; 197g Carbohydrate; 0mg Cholesterol; 115mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 74 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Chocolate Chestnut Thumbprint Cookies Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- room temperature 1/2 cup dark brown sugar - (firmly packed) 1 large egg yolk 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup all-purpose flour -- plus 2 tablespoons all-purpose flour 1/3 cup finely-chopped bittersweet chocolate -- (abt 2 oz) 6 tablespoons crème de marrons (sweetened chestnut cream) Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until light and fluffy. Add egg yolk, vanilla, and salt; beat until combined. Add flour and mix on low speed until just combined. Remove bowl from mixer, and using a wooden spoon, stir in chocolate. Using a 1 1/4-inch ice-cream scoop or a tablespoon, drop dough onto prepared baking sheets, and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 teaspoon crème de marrons. Bake until edges are golden and cookies are firm, 12 to 15 minutes. Transfer cookies to a rack until completely cool. Store in an airtight container up to 3 days. This recipe yields 2 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 3g Total Fat; (63% calories from fat); 1g Protein; 4g Carbohydrate; 15mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Angel Food Cake with Chocolate Ganache Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 1 1/4 cups cake flour 1 1/2 cups superfine sugar -- divided in half 14 large egg whites -- room temperature 1 1/4 teaspoons cream of tartar 1/2 cup coarsley-grated bittersweet chocolate === GANACHE === 1/2 cup low-fat buttermilk 1 1/2 cups bittersweet chocolate -- chopped Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar. In a clean metal bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining sugar; beat 1 to 2 minutes, or until firm and glossy. Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible.) Fold in grated chocolate, and mix. Pour batter into a 10-inch non-stick angel food cake pan, and run a knife through cenbter of the batter to release any air bubbles. Bake for 40 to 45 minutes, until top becomes golden brown. Invert the pan over the neck of a bottle and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto cake stand. Make ganache by heating buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel food cake and allow to harden slightly before serving. Makes one 10 inch cake. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 ten-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 1794 Calories (kcal); 113g Total Fat; (50% calories from fat); 81g Protein; 171g Carbohydrate; 0mg Cholesterol; 800mg Sodium Food Exchanges: 11 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cookies Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- sifted 1 1/4 cups unsweetened cocoa powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 pound unsalted butter 2 1/2 cups confectioner's sugar -- sifted 2 large eggs -- lightly beaten 1 teaspoon vanilla extract In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside. With an electric mixer, cream butter and sugar until fluffy. Beat in eggs and vanilla. Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half, and wrap in plastic. Chill for at least 1 hour. Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks before decorating. This recipe yields 16 large cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 335 Calories (kcal); 19g Total Fat; (48% calories from fat); 5g Protein; 40g Carbohydrate; 70mg Cholesterol; 45mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Mar 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Crackle Cookies Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces bittersweet chocolate -- melted, cooled 1 1/4 cups all-purpose flour 1/2 cup Dutch-process cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 8 tablespoons unsalted butter -- room temperature 1 1/3 cups light brown sugar - (firmly packed) 2 large eggs 1 teaspoon pure vanilla extract 1/3 cup milk 1 cup confectioners' sugar -- plus more Try to use the best-quality chocolate you can find for this recipe (Martha uses Valrhona), and take care not to heat the chocolate over too high a heat. Heat oven to 350 degrees. Chop chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add the melted chocolate. With mixer on low speed, alternate adding the dry ingredients and the milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners' sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners' sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners' sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week. This recipe yields about 4 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 5g Total Fat; (66% calories from fat); 1g Protein; 4g Carbohydrate; 13mg Cholesterol; 36mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cupcake Cones Recipe By :Martha Stewart Serving Size : 14 Preparation Time :0:00 Categories : Cupcakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 flat-bottomed wafer ice-cream cones 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup brewed decaffeinated coffee -- plus 2 tablespoons brewed decaffeinated coffee 5 ounces unsweetened chocolate -- chopped 3/4 cup unsalted butter 1 1/2 cups sugar -- plus 2 tablespoons sugar 1 large egg -- lightly beaten 1 1/2 teaspoons pure vanilla extract 1/2 tablespoon instant espresso 1/2 cup heavy cream Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together the flour, baking soda, and salt; set dry ingredients aside. Set a medium saucepan full of water over medium heat; bring water to a boil. Reduce heat to medium high, and let water simmer. In the metal bowl of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and 1/2 cup butter. Set bowl over simmering water, stirring occasionally, until the butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar. Transfer bowl to mixer. Add the reserved dry ingredients, and beat until well combined. Add the egg and 1 teaspoon vanilla; beat to combine. Pour batter into the cones, filling each cone three-quarters full. Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into centers come out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely. Combine the remaining 1/2 cup plus 2 tablespoons sugar, espresso, and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in the remaining 1/4 cup butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over ice-cream-cone tops. This recipe yields 14 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 19g Total Fat; (54% calories from fat); 3g Protein; 33g Carbohydrate; 52mg Cholesterol; 93mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Dipped Macaroons Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 1/2 cups unsweetened shredded coconut 2 large egg whites 1 teaspoon pure vanilla extract 1 pinch salt 6 ounces best-quality bittersweet chocolate -- coarsely chopped 1 tablespoon vegetable shortening Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart. Bake until lightly golden, about 15 minutes. Remove pan from oven, and transfer cookies to a wire rack to cool completely. Set a heatproof bowl or the top of a double boiler over a pan of barely simmering water. Place the chocolate and the shortening in the bowl. Melt mixture, stirring occasionally. Remove bowl from heat. Set aside to cool slightly. One at a time, dip macaroons into the chocolate to coat the bottom third of the cookie. Return cookies to wire rack, and chill until chocolate is firm, about 20 minutes. This recipe yields 20 macaroons. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 1g Total Fat; (15% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec,1999 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Egg Rabbits With Remy Recipe By :Rémy Fünfrock Serving Size : 0 Preparation Time :0:00 Categories : Candies Easter Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds bittersweet chocolate couverture -- finely-chopped, abt 9 1/2 cups 18 ounces white chocolate -- finely chopped, abt 3 1/2 cups === MODELING CHOCOLATE === 10 1/2 ounces bittersweet chocolate couverture -- finely chopped 1/2 cup light corn syrup 2 ounces cocoa butter -- melted Valrhona cocoa powder -- for dusting For the modeling chocolate, place chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Melt to 110 to 115 degrees. Place light corn syrup in small heavy-bottomed saucepan; heat to 95 degrees, and pour into melted chocolate. Add cocoa butter; stir well to combine. Set mixture aside in a cool, dry place, stirring occasionally until firm and pliable, 1 1/2 to 2 hours. Wrap mixture tightly in plastic wrap. Shape into a flat disk, and chill until firm, about 1 hour. Transfer mixture to a clean work surface; knead to a smooth consistency. If modeling chocolate is sticky, sift a light layer of cocoa powder over work surface prior to rolling out. Store wrapped tightly in plastic wrap for up to 1 month. (Makes about 1 pound) Roll about 1/2 teaspoon modeling chocolate into a 1/2-inch ball; set aside. This is the bunny's nose. Roll 1/2 teaspoon modeling chocolate into a 3/4-inch V shape; set aside. This is the bunny's mouth. To make the hair, roll out 2 tablespoons modeling chocolate to a 3- by 5-inch rectangle, 3/16-inch thick. With a paring knife, trim to a 4 1/2-inch tall by 2-inch wide triangle. Trim off top 2 1/4 inches of triangle; set aside. Slice vertically 1/2 inch down from top, into 1/8-inch strips; set aside. To make the paws, shape 2 ounces or 1/4 cup modeling chocolate into a 1 1/2-inch cylinder. Divide in half, and mold into teardrop shapes. Press larger side with thumb to flatten. Fold over 1/4-inch of larger side. Press thumb underneath folded portion to indent. Score top side of fold four times with paring knife; set aside. To make the bow tie, roll out 2 tablespoons modeling chocolate to 1/8-inch thick. Cut into a strip about 8 by 1 1/4 inches. Cut a second strip about 2 inches long and 1/2-inch wide. Bend the ends of the longer strip so that they meet in the center. Shape smaller strip around to form the knot; set aside. To make the tail, shape about 1 tablespoon modeling chocolate into a 1 1/2-inch round ball. Flatten slightly with thumb; set aside. "Spackle" with a pastry brush that has been dipped in tempered bittersweet chocolate. To temper bittersweet chocolate, place 1 1/4 pounds (about 4 cups) bittersweet chocolate in a medium stainless-steel bowl set over a saucepan of simmering water. Stirring frequently, melt chocolate to 118 to 120 degrees. Remove bowl of chocolate from heat, and add remaining 1 3/4 pounds (about 5 1/2 cups) bittersweet chocolate, stirring constantly to cool chocolate to 80 to 82 degrees. Return bowl of chocolate over simmering water for about 1 minute. Remove from heat; stir constantly to melt chocolate to 88 to 90 degrees. If chocolate is lumpy, return bowl over simmering water for 3 to 5 seconds at time. Remove from heat, and continue stirring until lumps disappear. Check for temper by dipping the tip of a small offset spatula into chocolate. Set spatula aside to allow chocolate to dry. Chocolate is tempered if it dries shiny and hard. Set bowl of tempered chocolate aside on a heating pad with extra cushion to keep from overheating while tempering white chocolate. To temper white chocolate, place 10 ounces (about 2 cups) white chocolate in a medium stainless-steel bowl set over a saucepan of simmering water. Stirring frequently, melt chocolate to 104 to 106 degrees. Remove bowl of chocolate from heat, add remaining 8 ounces (about 1 1/2 cups) white chocolate, stirring constantly to cool chocolate to 78 to 80 degrees. Return bowl of chocolate over simmering water for about 30 seconds. Remove from heat; stir chocolate to melt chocolate to 82 to 84 degrees. If chocolate is lumpy, return bowl over simmering water for 3 seconds at a time. Remove from heat, and continue stirring until lumps disappear. Check for temper by dipping the tip of a second small offset spatula into chocolate. Set spatula aside to allow chocolate to dry. Line a baking pan with parchment paper; set aside. Gather 4 ramekins; set aside. Completely fill two 5 5/8-inch egg molds to the rim with tempered bittersweet chocolate. Gently drop mold on work surface to expel air bubbles. Set filled mold aside on a flat surface until molten chocolate nearest the mold begins to set and form a shell, 3 to 5 minutes. Invert filled mold over tempered chocolate bowl to pour out excess chocolate. The inside of the mold will be evenly covered with a thin layer of chocolate that will form the eggshell. Using an offset spatula, scrape chocolate off of flat surface of mold. Place the mold, dome-side up, with each corner resting over a ramekin set on the prepared baking pan to dry, 3 to 5 minutes. This "rack" allows air to circulate in molds and chocolate to dry. Remove mold from ramekins. Using an offset spatula, scrape away any excess chocolate around edge of egg so that chocolate is flush with the top of mold. Set mold aside, dome-side down, to continue drying for about 20 minutes. Before unmolding, chill for 5 to 10 minutes in the refrigerator. Carefully remove chocolate eggshells from mold. Place a baking pan upside down over a pot of simmering water. Place both 5 5/8-inch eggs dome-side up on warm sheet pan until edges barely begin to melt, about 5 seconds. Adhere both halves to form a large egg. Place on an egg crate (to prevent rolling) to dry, 3 to 5 minutes. Repeat steps with two 3 1/2-inch egg molds for the feet and two 3 5/8-inch dome molds for the head. Repeat steps using the tempered white chocolate to fill two 1 1/2-inch egg molds. To make the ears, draw two 6-inch-long ears onto parchment paper. Cut out ears, and place on a level surface. Drizzle about 3 tablespoons tempered chocolate over each ear to cover. With a small spatula, smooth to a 1/8-inch thickness. Transfer ears to a clean surface. Fold over top one-third of one ear, and turn on side. Allow ears to dry for about 5 minutes before peeling away parchment paper. To make the eyes, fill one small cornet (small paper pastry cone) with 1 to 2 tablespoons tempered white chocolate and one small cornet with the same amount tempered bittersweet chocolate. Using scissors, cut off 1/8 inch of tips. Place a piece of parchment on a level surface. Beginning with the white chocolate, pipe 1 1/4-inch ovals onto parchment paper. With the bittersweet chocolate, immediately pipe 3/4-inch circles inside center of ovals. With the white chocolate, immediately pipe 3/8-inch dots right on center of dark-chocolate circles. Set chocolate-filled cornets aside in a warm spot to be used again for assembly. Allow eyes to dry for about 5 minutes before peeling away from parchment paper. To make the feet, place a piece of parchment paper onto a level surface. Drizzle 3 tablespoons of tempered bittersweet chocolate onto center of parchment paper; smooth with a small offset spatula to a large oval shape, 1/8-inch thick. Immediately place both 3 1/2-inch chocolate eggs hollow-side down on pooled chocolate. After 1 minute, using a paring knife, trace outline of eggs. Allow to dry 3 to 5 minutes before peeling eggs away from parchment paper. Place a pan upside down over simmering water. Place both 5 5/8-inch eggs hollow-side down on warm sheet pan until eggs barely begin to melt, about 5 seconds. Adhere both halves to form a large egg. Place on an egg crate (to prevent rolling) to dry, 3 to 5 minutes. Repeat this process with the 3 5/8-inch chocolate domes to make a ball. To assemble the bunny, place a piece of parchment paper on a level surface. Pool 2 to 3 teaspoons of tempered bittersweet chocolate onto center of parchment paper. Immediately heat the larger end of chocolate egg on the pan over simmering water until it just begins to melt and creates a level surface, about 5 seconds. Immediately place egg, melted-side down, into pooled chocolate so that the egg stands level. This is the bunny's body. Place seam of chocolate ball onto the heated half-sheet pan to melt a dime-size hole, about 5 seconds. With reserved dark-chocolate cornet, pipe one layer of tempered chocolate around perimeter of hole. Invert onto top of body to attach. This is the bunny's head. To attach the feet, use a paring knife, and score a 1/2-inch pound sign (#) onto the center of domed side of feet. Score the body with two 1/2-inch pound signs (#) about 2 inches apart, 1 1/2 inches up from the bottom. Dip the scored portion of feet into tempered bittersweet chocolate, and adhere to scored portion of body, smallest side up. Touch 1 1/2-inch white-chocolate eggs to the heated half-sheet pan until they just begin to melt, 3 to 5 seconds. Attach to head about 1/8-inch apart, small ends out. These are the bunny's cheeks. Attach eyes with tempered bittersweet chocolate. Attach ears in back center of head, spacing them about 1/2-inch apart, with tempered bittersweet chocolate. Dip pastry brush into tempered bittersweet chocolate, and "spackle" front side of ears. Attach reserved modeling chocolate pieces with tempered bittersweet chocolate. This recipe yields 1 bunny. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 bunny" - - - - - - - - - - - - - - - - - - - Per serving: 3541 Calories (kcal); 231g Total Fat; (53% calories from fat); 20g Protein; 430g Carbohydrate; 0mg Cholesterol; 280mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 46 Fat; 28 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rémy Fünfrock, executive pastry chef of Café Boulud in New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Eggs Recipe By :Martha Stewart Serving Size : 72 Preparation Time :0:00 Categories : Candies Easter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 batch tempered white couverture chocolate Powdered food coloring Egg-shape chocolate mold Unsweetened cocoa powder 4 small binder clips Pour about 1 cup of chocolate into a small mixing bowl; swirl in food color with a wooden skewer or toothpick until desired tint is achieved. (Tint just before molding.) Lightly dust the inside of two-piece chocolate mold with cocoa powder. Fill each half of the mold with tinted chocolate; tap mold down firmly to release air bubbles. Scrape across surface with an offset spatula. Match the sides of the mold, flip, and shake to remove air bubbles. Secure mold with binder clips; refrigerate 3 to 5 minutes, until cool to the touch. Serve immediately. Can be made several days in advance; store in a cool, dark place. Makes about 6 dozen small eggs. Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chocolate Fondue With Ingrid Recipe By :Ingrid Roettele Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fondue Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces semisweet chocolate -- roughly chopped 1 cup heavy cream Sliced fruit -- for serving = (such as strawberries, grapes, kiwi, pineapple, and bananas) === POUND CAKE === 1 cup unsalted butter -- plus more 2 cups sifted cake flour (not self-rising) 1/2 teaspoon salt 1 1/2 cups sugar 5 large eggs -- room temperature 2 teaspoons pure vanilla extract For the Pound Cake: Heat oven to 325 degrees. Lightly butter a 9- by 5-inch baking pan; place on a parchment-lined baking sheet. Set aside. Sift together flour and salt. Set aside. Beat butter with an electric mixer until fluffy. Gradually add sugar until mixture is creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gently fold in flour mixture cup by cup, blending after each addition; pour into pan. Bake until cake springs back when touched, about 1 1/2 hours. Let cake cool for 10 minutes, then turn out onto a wire rack. Cool completely and cut into 1-inch cubes for serving. In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, combine chocolate and cream. Stir occasionally until melted. Transfer to a fondue pot, and keep warm. (Since chocolate tends to burn easily, serve the fondue in a fondue pot set over a low, cool flame, such as a lit votive candle. If you're using an alcohol or liquid Sterno burner to heat your mixture, make sure to use a diffuser to temper the heat.) Serve with sliced fruit and pound cake. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1254 Calories (kcal); 90g Total Fat; (62% calories from fat); 11g Protein; 113g Carbohydrate; 439mg Cholesterol; 371mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 7 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Ingrid Roettele, owner, Ingrid Roettele A.G., 126 East 7th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Ganache Icing Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Semisweet chocolate -- chopped into bits 1 cup Heavy cream Melt the chocolate with the cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy. Transfer mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes. Using a handheld mixer, beat on high speed until thick and creamy. Makes 1 2/3 cups. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1902 Calories (kcal); 155g Total Fat; (67% calories from fat); 14g Protein; 150g Carbohydrate; 326mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 31 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Chocolate Genoise Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter for pan -- plus 6 tablespoons melted unsalted butter 3/4 cup flour 6 large eggs -- room temperature 1 cup sugar 1/4 cup cocoa 1 1/2 teaspoons vanilla Heat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper, butter the parchment, dust with flour, and set aside. Set the bowl of an electric mixer over a pot of simmering water. Combine eggs and sugar in a bowl; whisk until mixture reaches 110 degrees. Transfer bowl to electric mixer; beat on high speed until well mixed, about 8 minutes. Sift together flour and cocoa; then sift flour and cocoa over egg mixture, folding into mixture in three batches and scraping down sides of bowl with rubber spatula. Add melted butter in a steady stream. Add vanilla. Fold gently and pour out into prepared pans. Bake until cake is springy to the touch, about 18 to 20 minutes. Remove from oven, cool on a rack, and invert onto a plate. Makes 1 eight-inch cake. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 1577 Calories (kcal); 30g Total Fat; (16% calories from fat); 47g Protein; 288g Carbohydrate; 1122mg Cholesterol; 341mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Hazelnut Torte Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons unsalted butter -- plus more 1 cup granulated sugar -- plus more 2 1/2 cups hazelnut flour 1/2 cup cocoa powder Grated zest of 1/2 orange - (1 tspn) 6 large egg whites 5 ounces bittersweet chocolate -- coarsely chopped Confectioners' sugar -- for dusting Heat oven to 350 degrees. Butter an 8-inch springform pan. Dust with granulated sugar, tapping out excess. Set aside. Sift together hazelnut flour and cocoa powder; set aside. In a small saucepan, combine butter and orange zest over medium-low heat. Melt butter. Remove from heat, and cool in saucepan. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. With machine running, add granulated sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Gradually add hazelnut mixture, gently but thoroughly folding it into egg whites with a rubber spatula until fully combined. Mix about a 1/2 cup of hazelnut meringue into melted butter. Fold butter mixture into remaining meringue. Fold in chopped chocolate. Pour batter into prepared pan, and smooth top. Bake until firm to the touch, about 50 minutes. Transfer to a wire rack to cool for 10 minutes. Release springform pan, and allow cake to cool completely. Dust top with confectioners' sugar just before serving. This recipe yields 1 eight-inch round cake. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - Per serving: 1865 Calories (kcal); 101g Total Fat; (42% calories from fat); 44g Protein; 265g Carbohydrate; 47mg Cholesterol; 362mg Sodium Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 13 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream 101 Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole milk 5 large egg yolks 1/4 cup sugar -- plus 2 tablespoons sugar 1 cup heavy cream 10 ounces bittersweet chocolate -- melted Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Whisk in melted chocolate and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container in the freezer. Makes about 1 quart. Comments: For especially intense flavor, use the best-quality chocolate you can find - we like Valrhona. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 3188 Calories (kcal); 287g Total Fat; (72% calories from fat); 64g Protein; 186g Carbohydrate; 1456mg Cholesterol; 405mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 55 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Kisses Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 ounces Blanched almonds 2 large Egg whites 1 cup Sugar plus 1 tablespoon Sugar 6 tablespoons Valrhona cocoa -- sifted 3 ounces Semisweet chocolate 6 tablespoons Heavy cream Heat oven to 325 degrees. Place almonds in food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine. (You should have about 1 1/2 cups.) Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the rest of the sugar slowly; continue beating until egg whites are very thick, about 2 to 3 minutes. Beat in cocoa until combined. Fold in almonds, and mix until completely blended. The batter should be quite thick and sticky. Line two baking sheets with Silpat baking mats. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used. Bake until cookies are slightly cracked, and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely. Place chocolate in a mixing bowl. Heat heavy cream in small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack and let chocolate harden. Repeat process with remaining cookies. Makes 24 filled cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 6g Total Fat; (69% calories from fat); 2g Protein; 4g Carbohydrate; 5mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Leaves Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds tempered bittersweet chocolate Assorted leaves -- see * Note * NOTE: Use leaves that are pesticide-free and have pronounced veins such as magnolia, nasturtium, lemon, rose and holly. Wipe outside of leaves with a paper towel, ensuring that the surfaces are clean and dry. Spread the tempered chocolate on the back of a leaf with your fingertip or a clean, dry pastry brush; spread it neatly to the edge of the leaf, and wipe away the excess. (Be sure each leaf is coated with 1/4" chocolate; apply second coat if needed.) Repeat with as many leaves as you wish to coat. Gently bend the leaves over the edge of a parchment-lined baking tray to give them the curved, bowed shape of real leaves. Refrigerate for 30 minutes to 2 hours. Remove the molded chocolate from the leaves by gently pulling back leaf around its outer edges. Use chocolate leaves immediately. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Chocolate Macadamia-Nut Tart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 recipe Pate Sucree -- (see below) 2 large eggs 1 cup sugar 1/2 tablespoon bourbon 1/2 cup all-purpose flour 1/4 teaspoon salt 3/4 cup melted unsalted butter -- room temperature 6 ounces semisweet chocolate -- chopped 2 1/2 cups unsalted whole macadamia nuts === PATE SUCREE === 2 1/2 cups all-purpose flour 3 tablespoons sugar 2 sticks cold unsalted butter -- cut up 2 large egg yolks 4 tablespoons ice water Pate Sucree: Place the flour and sugar in the food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds. Lightly beat egg yolks; add ice water. Add to food processor while machine is running; process until the dough holds together. Divide dough into two batches; turn out onto two separate pieces of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; refrigerate for at least 1 hour. (Makes two 11-inch shells) Tart: Heat oven to 400 degrees. On a lightly floured surface, roll pate sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edge. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour and salt. Whisk in butter. Stir in chocolate. Pour into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling. Bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack. This recipe yields one 11-inch tart. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3363 Calories (kcal); 73g Total Fat; (19% calories from fat); 62g Protein; 633g Carbohydrate; 799mg Cholesterol; 688mg Sodium Food Exchanges: 19 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 23 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Macaroons Recipe By :Darcy Miller Serving Size : 20 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces semisweet chocolate -- in small pieces 1/4 cup unsweetened cocoa -- sifted 3/4 cup sugar 2 1/2 cups unsweetened shredded coconut 3 large egg whites 1 teaspoon pure vanilla extract 1 pinch salt Heat oven to 350 degrees. Line a baking sheet with parchment paper. Bring a small saucepan of water to a boil. Reduce to a simmer. Place chocolate in a small bowl; set over saucepan. Stir until chocolate has melted; set aside to cool. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well. Dampen hands with cold water. Form 1 1/2 tablespoons mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, spacing macaroons about 1 inch apart. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Transfer sheet to a wire rack to cool. Store macaroons in an airtight container up to 3 days. This recipe yields 20 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Martha Stewart Weddings editor Darcy Miller's grandmother. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Nests Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Candies Easter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 batch tempered couverture chocolate Pastry bag Grass-shaped pastry tip -- #234 Choose bowls in sizes of your choice as molds for nests. Invert each bowl, and cover with a double layer of aluminum foil. Fill a pastry bag, fitted with grass-shaped tip, with tempered chocolate; twist to secure. Lightly pipe the first layer of chocolate on mold in a spiral motion. Refrigerate 3 to 5 minutes, until cool to the touch. Apply a second coat, and chill again for 3 to 5 minutes. Remove bowls from refrigerator, and carefully turn right-side up. Remove bowl, and gently pull foil toward the center of each nest. Pipe the inside of the nest in a spiral motion. Refrigerate 3 to 5 minutes, until cool to the touch. Serve immediately. Can be made several days in advance; store in a cool, dark place. Makes 4 small or 6 large nests. Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 nests" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Chocolate Peanut Butter Surprise Recipe By :Chris Capista Serving Size : 42 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup Dutch-process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup unsalted butter -- room temperature 1/2 cup vegetable shortening 1/2 cup granulated sugar 1 1/4 cups light-brown sugar - (firmly packed) 2 large eggs 1 teaspoon pure vanilla extract 1 cup semi-sweet chocolate chips 1/2 cup peanut butter Sift together flour, cocoa powder, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats) In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise." Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes before transferring cookies to racks. This recipe yields about 3 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 7g Total Fat; (60% calories from fat); 2g Protein; 8g Carbohydrate; 15mg Cholesterol; 39mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from Chris Capista of Wausau, Wisconsin, who was a runner-up in the Martha Stewart Cookie of the Week Contest. He was inspired by his son John's love of Reese's Peanut Butter Cups when he created this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pistachio Biscotti Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter -- room temperature Butter -- for the sheet 2 cups all-purpose flour -- plus more if needed 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 cup shelled pistachio nuts 1/2 cup chocolate chips Pistachio ice cream -- for serving Preheat the oven to 350 degrees. Butter and flour a baking sheet; set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees. On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut-sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 764 Calories (kcal); 30g Total Fat; (33% calories from fat); 13g Protein; 122g Carbohydrate; 140mg Cholesterol; 485mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pudding 101 Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons sugar 3 tablespoons cornstarch 1 1/2 tablespoons cocoa powder 1 pinch salt 2 1/4 cups heavy cream 1 1/4 cups milk 1 teaspoon pure vanilla extract 6 ounces best-quality semisweet chocolate -- finely chopped 1 1/2 tablespoons unsalted butter -- cut up In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour. Whip the remaining cup of heavy cream to soft peaks, and serve with the pudding. This recipe yields 6 servings. Comments: Puddings have an interesting history. Originally, they were often savory, made from minced meats and oatmeal, formed into sausages, and boiled. Today puddings are sweet and are made with milk, sugar, and cornstarch cooked together until thickened. The first commercially produced pudding was developed in 1926, but homemade puddings are still the best, and they are easy to make. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 431 Calories (kcal); 38g Total Fat; (76% calories from fat); 4g Protein; 22g Carbohydrate; 137mg Cholesterol; 82mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Souffle Recipe By :Madeleine Kamman Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 1/2 tablespoons sugar -- plus 1/2 cup sugar 6 ounces bittersweet chocolate 1 ounce unsweetened chocolate 6 large egg yolks -- plus 7 large egg whites 1 pinch salt 2 tablespoons heavy cream 1 1/2 teaspoons instant espresso powder 3 tablespoons cognac, rum, Grand Marnier, or green Chartreuse Heat oven to 350 degrees with rack positioned on bottom. Butter a 6-cup souffle mold (7 1/2- by 7 1/2- by 3 1/4-inches), then sprinkle sides and bottom of mold with 1 1/2 tablespoons sugar. Finely chop chocolate. Melt both types of chocolate together in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat; transfer to a large bowl. Let cool until an instant-read thermometer registers 114 degrees. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, the remaining 1/2 cup sugar, and the salt until mixture is thick and light yellow. Alternatively, use a hand whisk. Mix the cooled chocolate, heavy cream, espresso powder, and liquor into the yolk mixture until well blended and smooth. In a separate bowl, beat the egg whites until stiff peaks form, being careful not to overbeat. Mix one-quarter of the egg whites into the chocolate-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared souffle mold. Bake the souffle until center has just barely set, 14 to 16 minutes. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 362 Calories (kcal); 27g Total Fat; (60% calories from fat); 10g Protein; 30g Carbohydrate; 225mg Cholesterol; 100mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "The New Making of a Cook" by Madeleine Kamman. (William Morrow & Co). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Souffle Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces semisweet chocolate -- chopped, see * Note 3/4 cup unsalted butter -- plus 1 tablespoon unsalted butter 3 egg yolks 1 egg 1 cup sugar 6 egg whites Cocoa powder or confectioners' sugar -- for dusting * Note: Use the best quality chocolate you can find. Heat oven to 300 degrees. Grease a 10-inch springform pan with one tablespoon butter, and dust generously with granulated sugar. Melt chocolate and butter over simmering water in a double boiler, until melted about 6 to 8 minutes. Remove from heat and set aside to cool. In an electric mixer fitted with whisk attachment, whip the yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside. In an electric mixer, using a second whisk attachment and bowl, whip the egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. (The mixing bowl and whisk attachment must be clean and free of grease.) While the whites are beating, slowly add the cooled melted chocolate slowly to the yolk mixture. temperatureer the whipped egg whites by mixing in a small amount of the chocolate mixture, about 1/4 cup. Then gently fold the whites into the chocolate yolk mixture, working quickly as to not loose the volume of the whites; the mixture will have a slightly marbleized appearance. Pour the batter into the prepared pan and place on a parchment-lined baking sheet. Place in heated oven, and bake for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving. Makes one 10-inch cake. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 ten-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 3318 Calories (kcal); 224g Total Fat; (58% calories from fat); 44g Protein; 320g Carbohydrate; 1228mg Cholesterol; 448mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 21 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Sugar Cookies Recipe By :Martha Stewart Serving Size : 32 Preparation Time :0:00 Categories : Cookies Desserts Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup light brown sugar - (packed) 1/3 cup granulated sugar -- plus 1 1/2 tablespoons granulated sugar 4 tablespoons unsalted butter -- cut into pieces 1 teaspoon vanilla extract 2 large egg whites 3/4 cup Dutch cocoa powder -- sifted 3/4 cup flour 1 pinch salt Heat oven to 350 degrees. In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined. Add egg whites, and mix until combined. In a small bowl, whisk together cocoa, flour, and salt. Add to sugar-and-butter mixture, and mix on medium until flour is completely incorporated. Turn this mixture out onto a piece of parchment or wax paper, and roll into a 1 3/4- by 8 1/2-inch log. Chill for at least 1 hour or overnight. Remove paper, and slice log crosswise into 1/4-inch thick pieces. Place remaining 1 1/2 tablespoons granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides; transfer to parchment-lined baking sheet 1 inch apart. Bake about 14 minutes for chewy cookies; for crisp cookies, bake 2 to 3 minutes longer. Slide the paper and cookies onto a wire rack to cool completely. Makes about 32 cookies. Each cookie: 62 calories, 2 g fat, 4mg cholesterol, 10g carbohydrate, 23mg sodium, 1g protein, 0g dietary fiber. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 1g Total Fat; (37% calories from fat); 1g Protein; 5g Carbohydrate; 4mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Zuccotto With Susan Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hazelnuts and/or pistachios 1 1/2 cups semisweet or bittersweet chocolate -- (8 oz) 1 Chocolate Genoise Cake -- (see recipe) 3 tablespoons Frangelico liqueur 1 packet unsweetened gelatin powder 1 cup heavy cream 3 cups ricotta cheese 1 1/2 teaspoons vanilla 1 1/2 cups confectioner's sugar 1 cup mascarpone or cream cheese 1/2 cup dried cherries or cranberries Line a 4-quart metal mixing bowl with plastic wrap, allowing at least 4 inches to hang over sides. Choose a bowl with a rounded bottom rather than a flat bottom. Heat oven to 350 degrees. Spread nuts on a baking sheet, and toast until skins are popping off and nuts are very fragrant, about 8 to 10 minutes. Rub off the skins, coarsely chop nuts into halves, and set aside. Chop chocolate into pea-sized pieces, and set aside. Using a sharp serrated knife, slice open both layers of chocolate genoise cake crosswise, making four equal-size rounds. Set aside one round. This will later become bottom of cake. Trim about 1 1/2 inches from side of remaining three cake rounds, creating three squares. Set aside trimmed ends. Cut each square diagonally into two large triangles. Line the prepared mixing bowl with the cake triangles; fit the triangles together snugly, leaving no spaces. Fill in any gaps with the trimmed ends. Sprinkle 1 tablespoon Frangelico over the cake-lined bowl. Place remaining 2 tablespoons Frangelico in a small bowl, sprinkle gelatin over Frangelico, and let stand 5 to 10 minutes to soften. Set bowl over a small saucepan of simmering water, and stir until gelatin dissolves completely. Add 2 tablespoons cream, and stir until mixture is very warm. Puree ricotta, vanilla, and sugar in a food processor until very smooth. Add mascarpone, and pulse until smooth again. With machine running, pour gelatin mixture into mascarpone mixture in a steady stream. Transfer to a large mixing bowl. Whip remaining cream into stiff peaks. Fold whipped cream, dried fruit, nuts, and chocolate into mixture. Pour mixture into cake-lined bowl, and cover with remaining cake round. Fold overhanging plastic wrap over cake, and refrigerate overnight. When ready to serve, invert the Zuccotto onto a plate. Remove plastic wrap. Sprinkle with confectioners' sugar. Slice, and serve. This recipe yields 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 18g Total Fat; (57% calories from fat); 9g Protein; 21g Carbohydrate; 70mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-Chip Meringues Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large egg whites 1 1/4 cups superfine sugar 2 cups semisweet chocolate chips -- (one 12-oz bag) Confectioners' sugar -- for dusting Cocoa powder -- for dusting Heat oven to 175 degrees. Line several baking sheets with Silpats (French nonstick baking mats), and set baking sheets aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed. Increase speed of mixer, and, whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips. Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours. Transfer sheets to a wire rack to cool completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder. This recipe yields 2 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chocolate-Chunk Macaroons Recipe By :Darcy Miller Serving Size : 20 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 1/2 cups unsweetened shredded coconut 2 large egg whites 1/2 cup semisweet chocolate chunks 1 teaspoon pure vanilla extract 1 pinch salt Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate, vanilla, and salt. Using your hands, mix well. Dampen hands with cold water. Form 1 1/2 tablespoons mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, spacing macaroons about 1 inch apart. Bake until golden brown, about 15 minutes. Transfer sheet to a wire rack to cool slightly. Serve macaroons warm, or store in an airtight container up to 3 days. This recipe yields 20 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Martha Stewart Weddings editor Darcy Miller's grandmother. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-Covered Turtles Recipe By :Martha Stewart Serving Size : 55 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pecan halves 1 stick unsalted butter -- cut up 2 cups light corn syrup 1/2 cup whole milk 2 cups sugar 1 pinch baking soda 12 ounces evaporated milk 1 pound semisweet chocolate Heat oven to 350 degrees. Toast nuts on a baking pan for 10 minutes; remove from oven. Generously butter five baking pans. Arrange 5 pecan halves in a snowflake-shaped cluster, overlapping nuts in center. Repeat with remaining nuts, spacing clusters two inches apart. In a heavy saucepan, combine corn syrup, whole milk, and sugar. Place over medium-high heat; cook, stirring occasionally with a wooden spoon, until syrup mixture comes to a boil, about 6 minutes. Stir in baking soda. Clip a candy thermometer to pan; add butter, stirring constantly until melted, keeping mixture at full boil. Slowly pour in evaporated milk; cook at a boil, stirring constantly, until temperature reaches 240 degrees (softball stage), about 45 minutes. If pan starts to overflow, turn down heat for a few minutes; return to a boil. Remove caramel from heat; transfer to a medium metal bowl. Cool to 200 degrees; caramel will have consistency of thick honey. Using a spoon, gently mound 1 tablespoon caramel on top of each cluster. Allow caramel to harden. If caramel becomes too stiff, place bowl over low heat; stir constantly for several minutes until returned to proper consistency. Temper the chocolate. Drizzle 1 tablespoon of tempered chocolate over each cluster; set aside in a cool place to harden. Store in an airtight container. Makes 55 to 60. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 9g Total Fat; (45% calories from fat); 1g Protein; 24g Carbohydrate; 7mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-Crackle Cookies Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces bittersweet chocolate -- melted and cooled 1 1/4 cups all-purpose flour 1/2 cup Dutch-process cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 8 tablespoons unsalted butter -- room temperature 1 1/3 cups light brown sugar - (packed) 2 large eggs 1 teaspoon pure vanilla extract 1/3 cup milk 1 cup confectioners' sugar -- plus more Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool. Sift together the flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours. On a clean countertop, roll each portion of dough into a log 16 inches in length and about 1 inch in diameter, using confectioners' sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss pieces in confectioners' sugar, a few at a time. Using your hands, roll the pieces into balls. If any of the cocoa-colored dough is visible, roll dough in confectioners' sugar again to coat completely. Place the cookies on a Silpat-lined baking sheet two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to 15 minutes. Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week. This recipe yields about 4 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 5g Total Fat; (66% calories from fat); 1g Protein; 4g Carbohydrate; 13mg Cholesterol; 36mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-Mint Wafer Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- room temp 1/2 cup sugar 1 large egg -- room temperature 1 cup cocoa powder 1/2 cup all-purpose flour -- plus 2 tablespoons all-purpose flour confectioners' sugar 1/4 cup heavy cream 12 ounces semi-sweet chocolate 2 drops peppermint oil - (to 3 drops) (or 1/2 tspn peppermint extract) In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until completely smooth, about 3 minutes. Add the egg, and continue mixing until well combined. Whisk together the cocoa powder and the flour. Add the dry ingredients, and scraping the sides of the bowl down, continue mixing until just combined. Divide the dough in half, and wrap each half in plastic wrap. Shape into a small disc, and refrigerate at least 1 hour until firm. (The dough can also be made a day ahead and refrigerated overnight.) Heat the oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper. Lightly sprinkle a clean work surface with confectioners' sugar. Place the chilled dough on the work surface. Roll out dough to 1/8-inch thick. (Save the scraps to refrigerate and roll out again.) Using a 2-inch cookie cutter, cut out the cookies, and place on the prepared baking sheets, about 1/2 inch apart. You should be able to fit about 35 cookies on a baking sheet. Bake until you can smell the chocolate, about 12 minutes. Remove to a rack to cool. Meanwhile, bring cream to a boil in a small saucepan over medium-high heat. Very finely chop 6 ounces of chocolate, and add to hot cream. Stir with a rubber spatula until the chocolate is melted and smooth. Add the peppermint oil. Let cool slightly, about 10 to 15 minutes. Transfer ganache to a pastry bag fitted with a #11 tip. Pipe out quarter-size amounts of chocolate, about 1 teaspoon each, onto the center of half the wafers. Top with the remaining wafers. Chill in the refrigerator until firm, about 10 minutes. Melt the remaining chocolate in a double boiler over medium heat. Let cool slightly. Dip one side of the cookie sandwich to coat. Remove the excess chocolate by scraping the cookie against the side of the bowl. Return to the refrigerator until the chocolate is set, about 10 minutes. This recipe yields about 3 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 6g Carbohydrate; 14mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate/Strawberry Heart Ice Cream Sandwiches Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Desserts Ice Cream Valentines Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour -- plus more if needed 1/2 cup cocoa powder 2 1/2 teaspoons baking powder 1/4 teaspoon salt 12 tablespoons unsalted butter -- room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 cups sugar 2 large eggs 1 tablespoon milk 2 pints strawberry ice cream - (to 2 1/2 pts) -- slightly softened In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour. Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely. With the underside of half the cookies facing up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days. This recipe yields 24 sandwiches. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 7g Total Fat; (35% calories from fat); 2g Protein; 25g Carbohydrate; 31mg Cholesterol; 79mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - with assistance from comedian Bill Cosby Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chopped Liver With Sharon Recipe By :Recipe adapted from "The 2nd Ave. Deli Cookbook" by Sharon Lebewohl and Rena Bulkin Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef or veal liver 1 pound chicken liver 4 tablespoons corn oil 3 tablespoons schmaltz - (no substitutes) -- see * Note 4 cups coarsely-chopped onions 4 hard-boiled eggs -- peeled 2 teaspoons coarse salt 1/4 teaspoon freshly-ground black pepper * Note: Schmaltz is a rendered chicken fat that has been fried with onions and garlic, then strained. Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes. In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes. In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving. This recipe yields 8 servings. Comments: Though the above is the official Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 12g Total Fat; (62% calories from fat); 13g Protein; 2g Carbohydrate; 355mg Cholesterol; 546mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Christmas Crown Roast with Evan Recipe By :Recipe from Evan Lobel; Lobel's Prime Meats, 1096 Madison Avenue, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 triple-crown roast of lamb -- bones Frenched 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary 6 sprigs fresh rosemary -- plus more for garnish 3 cups wild rice -- washed Coarse salt Freshly-ground black pepper 1/2 cup unsalted butter 3 medium onions -- chopped 3 large celery stalks -- chopped 3 cups seedless grapes -- halved 1 1/2 cups blanched almonds -- chopped 1 tablespoon chopped fresh thyme 1 cup sherry Papillotes -- for garnish Grape bunches -- for garnish Remove roast from refrigerator. Rub with olive oil and chopped rosemary, inside and out. Intertwine rosemary sprigs between rib bones. Set aside, and allow to come to room temperature while preparing stuffing. Add rice to a medium pot of boiling salted water. Return to a boil and cook until tender, about 15 to 20 minutes. Drain rice, return to pot, and cook over low heat until dry. Heat oven to 350 degrees. In a large saute pan over medium heat, melt butter. Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice and season with salt and pepper. Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly. (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145 degrees to 150 degrees for medium-rare. Turn off oven, and allow to rest in oven with door ajar for 10 minutes before serving. Decorate tips of rib bones with papillotes and garnish platter with bunches of grapes and rosemary sprigs, if desired. (We have substituted green paper Christmas trees for the traditional white papillotes; but olives, cherries, or kumquats may also be used.) To carve, remove papillotes, and scoop out stuffing; transferring to a platter. Slice down between bones with a sharp knife and place on platter. An alternative method is to separate each rib section and lay flat on a cutting board and slice between bones. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 804 Calories (kcal); 40g Total Fat; (45% calories from fat); 21g Protein; 88g Carbohydrate; 41mg Cholesterol; 41mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chrusciki Recipe By :Martha Stewart Serving Size : 96 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 2 large eggs 10 egg yolks 3 tablespoons granulated sugar 1/2 teaspoon salt 1 teaspoon orange extract 1 teaspoon vanilla extract 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 3 tablespoons whiskey, rum, brandy or cognac 1/2 cup sour cream 4 cups sifted all-purpose flour - (to 5 cups) Vegetable shortening -- for deep frying Sifted confectioners' sugar -- for sprinkling Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, citrus rind, liquor, and sour cream. Beat with a wooden spoon until thick and lemon colored. Gradually add enough flour to produce a fairly stiff dough. Turn onto a floured board, and knead until dough blisters, becomes elastic, and can be handled easily, adding flour if necessary, 8 to 10 minutes. Keeping bulk of dough under an inverted bowl to prevent it from drying out, roll small pieces of dough very, very thin, and cut with a leaf-shaped cookie cutter. Heat the shortening to 375 degrees, and fry the dough leaves a few at a time until lightly browned, about 1 minute, turning once with a long fork or tongs. To achieve slightly curved leaves, stretch the dough a bit as you drop it into the hot shortening. Drain chrusciki on brown-paper bags, and sprinkle with confectioners' sugar. Store, tightly covered, in wax-paper-lined tins. This recipe yields about 8 dozen cookies. Comments: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange or vanilla extracts. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); 1g Total Fat; (70% calories from fat); trace Protein; 1g Carbohydrate; 27mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chrusciki With Mrs. Kostyra Recipe By :Martha Kostyra Serving Size : 84 Preparation Time :0:00 Categories : Cookies Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Unsalted butter 2 large Eggs 5 large Egg yolks 3 tablespoons Granulated sugar 1 1/2 teaspoons Salt 1 teaspoon Orange extract 1 teaspoon Lemon extract 1 teaspoon Vanilla extract 1 teaspoon White distilled vinegar 1 tablespoon Rum 3 tablespoons Sour cream 1 teaspoon Grated lemon zest 1 teaspoon Grated orange zest 2 cups All-purpose flour - (to 3 cups) Vegetable shortening Sifted confectioners' sugar Melt the butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon-colored. Add citrus rinds. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until the dough blisters, becomes elastic, and can be handled easily. Cut the dough in half, and wrap one half with plastic wrap; reserve at room temperature. Roll 1/2 of dough very, very thin and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough. Heat the shortening in a cast-iron frying pan to 375 degrees, and fry the dough strips, a few at a time, for about 1 minute, until lightly browned, turning once with a long fork or tongs. Drain chrusciki on brown paper bags; transfer to a cooling rack and sprinkle with confectioners' sugar. Store, tightly covered, in wax-paper-lined tins. Makes about 7 dozen cookies. Comments: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts. Loosely translated, chrusciki means "cookie" in Polish. Known as angels' wings or bow ties in North America and chiacchiere in Italy, these sugar-dusted sweets are associated with the pre-Lenten carnival in Poland; in the U.S., they are served at Polish-American weddings and other festivities. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart's mother, Martha Kostyra Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); 1g Total Fat; (64% calories from fat); trace Protein; 1g Carbohydrate; 18mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Churros Recipe By :Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and Topolabampo, Chicago Serving Size : 12 Preparation Time :0:00 Categories : Desserts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar -- plus 1 tablespoon sugar 1 1/2 teaspoons ground cinnamon -- (optional, preferably Mexican canela) 2 tablespoons vegetable oil 1/2 teaspoon salt 1 cup all-purpose flour Oil to a depth of 1" -- for frying Combine 2/3 cup sugar and cinnamon and spread onto a plate. Set aside. In a 2-quart saucepan combine 2 tablespoons vegetable oil, remaining 1 tablespoon sugar, salt, and 1 cup water. Set over high heat, and bring to a boil, stirring occasionally. Remove from heat, and add the flour all at once, stirring vigorously until the mixture forms into a thick, smooth-textured ball. Let cool in saucepan. Heat the oil for frying in a deep 9-inch cast-iron skillet over medium-high heat. Heat to 375 degrees, checking temperature with a deep-fry thermometer. Scoop the dough into a churrera, cookie press fitted with a 3/8-inch fluted opening, or a heavy-duty pastry bag fitted with a 3/8-inch star tip. Holding your cookie press or pastry bag a few inches above the hot oil, press out a 5-inch length of dough, letting it dangle into the oil, then cut it free with a small knife. Cook until deep golden brown, about 3 minutes. Remove it to a paper towel-lined baking sheet, let it cool 1 minute. Test for doneness. The churro shouldn't be doughy inside, it should just be a little soft. If you are not using a thermometer and the oil temperature is too low, the churros will take longer than 3 minutes to color and may burst apart before browning; too high a temperature and they will brown quickly but not cook through. Continue cooking churros 4 to 5 at a time, draining each batch on paper towels. While still warm, roll churros in the cinnamon-sugar mixture until well coated. Serve immediately. Makes 12 to 14 five-inch churros. Comments: Churros are named after a special variety of sheep that have long, curly wool. The ropes of wool resemble the ropes of sweet dough that is squeezed in lengths from a cookie press called a churerra. In Mexico, these ropes of dough can be very long. "A block and a half long!" Rick jokes. "It's a two-person job; one squeezes and the other twists." Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 2g Total Fat; (20% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ciambella Coffee Cake Recipe By :Egidiana Maccioni Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 tablespoons Melted unsalted butter -- plus more 3 3/4 cups Flour -- plus more 2 cups Sugar 2 tablespoons Baking powder 3/4 cup Milk 4 large whole Eggs 2 large Egg yolks Zest of 1 lemon 1 teaspoon Pure vanilla extract 1 large Egg white Heat oven to 400 degrees. Lightly brush a 20-inch nonstick deep-dish pizza pan or cake pan with butter. Dust with flour, and shake to remove any excess. Lightly brush the outside of a small ramekin with butter. Dust with flour, and shake to remove excess. Place the buttered ramekin in the center of the prepared pizza pan; set aside. In a large mixing bowl, combine the flour, 1 1/2 cups sugar, and the baking powder. Whisk ingredients to combine. In another large mixing bowl, whisk together the melted butter, the milk, the eggs and egg yolks, the lemon zest, and the vanilla. Add the butter mixture to the flour mixture. Whisk together until all of the flour has been incorporated. Spoon the batter around the prepared pan, working from the inside of the pan to the outside (the pan will not be filled completely, and there will be a border from the edge of dough to pan). In a small bowl, mix together the egg white and the remaining 1/2 cup sugar; sprinkle mixture over the batter. Bake cake until golden brown, 20 to 25 minutes. Transfer to a wire rack. While the cake is still warm, use two forks to gently lift the ramekin out of the center of the cake. Let cake cool completely, and serve. Makes one 20-inch cake. Recipe Source: Martha Stewart Living - Recipe from Egidiana Maccioni co-owner; Le Cirque and Osteria del Circo, New York, NY Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 3779 Calories (kcal); 39g Total Fat; (9% calories from fat); 85g Protein; 775g Carbohydrate; 1198mg Cholesterol; 3319mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 27 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Basmati Rice With Golden Raisins Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice/Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1/2 medium yellow onion -- cut 1/4" dice 1 pinch ground cloves 1/4 teaspoon ground cinnamon 1 cup uncooked basmati rice 1 bay leaf 1 cinnamon stick 2/3 cup golden raisins Coarse salt - to taste Freshly-ground black pepper -- to taste Melt the butter in a medium saucepan over medium heat. Add the onion, cloves, and ground cinnamon; cook until onion is translucent and mixture is fragrant, about 5 minutes. Place rice in a sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated with butter mixture. Add bay leaf, cinnamon stick, raisins, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until water has been absorbed and rice is cooked, 10 to 15 minutes. Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 3g Total Fat; (20% calories from fat); 1g Protein; 26g Carbohydrate; 8mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Madeleines Recipe By :Anton Edelmann Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 3/4 cup sugar -- plus 3 tablespoons sugar 1 3/4 cups all-purpose flour -- plus more 2 1/2 teaspoons baking powder 1 1/4 teaspoons ground cinnamon 5 tablespoons milk 9 tablespoons unsalted butter -- plus more for molds Heat oven to 375 degrees. Butter and flour shell-shaped madeleine molds. Tap out excess. Melt the 9 tablespoons of unsalted butter and cool to room temperature. In a medium bowl, sift together flour, baking powder, and cinnamon; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until creamy. Add flour mixture and milk; mix until smooth. Add butter, and beat until creamy. Cover with plastic; chill for 20 minutes. Transfer mixture to a medium pastry bag fitted with a coupler. Pipe mixture into prepared molds. (Alternatively you can use 2-inch paper baking cases.) Transfer to oven, and bake until golden brown, about 9 minutes. Remove from molds immediately, and cool on a wire rack. This recipe yields 24 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 2g Protein; 15g Carbohydrate; 35mg Cholesterol; 60mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Pecan Sticky Buns Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Desserts Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1 cup warm milk -- plus 2 tablespoons warm milk -- (about 110 degrees) 6 cups flour 1/3 cup granulated sugar 2 teaspoons salt 4 large eggs 1 pound unsalted butter (cut up) -- room temperature 3 1/3 cups pecan halves 2 1/4 cups light corn syrup 1 1/4 cups dark brown sugar - (packed) 1/2 cup sour cream -- plus 3 tablespoons sour cream 1 tablespoon cinnamon In a small bowl, combine the yeast and the milk. Let stand until the yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine the flour, granulated sugar, and salt. Add the yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes. Increase the speed to high, and add the butter, several pieces at a time. When all the butter has been added, continue mixing the dough until it is smooth and shiny, 8 to 10 minutes. Transfer the dough to a parchment-lined 13- by 8-inch baking pan, and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap, and place in the refrigerator to chill overnight. Heat the oven to 350 degrees. Generously butter one 12-cup or two 6-cup, 7-ounce capacity muffin pans. Chop 2 cups pecans, and break the remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside. Remove the dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out the dough lengthwise, 1/4-inch thick by 15 inches long by 20 inches wide. Using a spatula, spread the sour cream over the surface of the dough, leaving a 1/2-inch border. Dust the sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover the brown sugar with the chopped pecans, and roll the dough up lengthwise to form a roll 18 inches long by 3 inches in diameter. Using a sharp knife, slice the dough into 1 1/2 inch thick slices, and place in the prepared pan or pans, either cut-side down, until every cup is filled. Cover the buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer the sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until the buns are dark golden brown, about 40 minutes. Remove the pans from the oven, and immediately turn the buns out onto a parchment-covered cookie sheet. Replace any pecan halves that fell off the buns when turning them out. Place the cookie sheet on a wire rack to cool. Makes 12 buns. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 691 Calories (kcal); 26g Total Fat; (32% calories from fat); 12g Protein; 109g Carbohydrate; 71mg Cholesterol; 469mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cipollini Onions Baked In Red Wine Recipe By :Mark Strausman Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 cipollini onions or shallots 2 bags pearl onions - (10 oz ea) -- peeled 3 cups dry red wine 1/2 cup sugar 1/2 cup extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat oven to 350 degrees. Trim and peel onions but leave whole. Arrange onions or shallots in a medium roasting pan. Arrange pearl onions in a separate small roasting pan. Add 1 1/2 cups wine, 1/4 cup sugar, 1/4 cup oil, and salt and pepper to each pan. Stir to combine. Cover with a lid or parchment paper and aluminum foil. Bake until tender when pierced with the tip of a paring knife, about 45 minutes for pearl onions and 1 hour for cipollini or shallots Remove from oven. Uncover, and place, one pan at a time, on top of stove over medium-high heat. Cook, shaking pan and stirring, until liquid is reduced and syrupy and onions are caramelized, 5 to 10 minutes. Serve at room temperature. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 11g Total Fat; (68% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mark Strausman, Chef and owner, Campagna, 24 East 21st Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Dipping Sauce Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons fresh lime juice 1 tablespoon fresh lemon juice 1/4 cup fresh orange juice Zest of 1 lime Zest of 1 lemon Zest of 1 orange 1/2 cup kafir or sheep's-milk yogurt 1/2 cup plain yogurt Coarse salt In a small saucepan over high heat, combine the lime, lemon, and orange juices with 1/2 teaspoon of the orange zest. Boil to reduce until thick and syrupy, making about 1 tablespoon. Remove from heat, and let cool. In a medium bowl, combine the citrus syrup and the yogurts. Mix with a spoon until well combined. Season with salt to taste. Keep refrigerated until ready to use. Sprinkle the remaining zest over the top before serving. Makes 1 cup. Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter Inc. - $35" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 4g Total Fat; (30% calories from fat); 5g Protein; 16g Carbohydrate; 16mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Poppy Seed Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups unsalted butter -- room temperature 2 1/2 cups sugar 7 large eggs -- lightly beaten 1 1/2 teaspoons vanilla extract 1 cup milk 1/2 teaspoon grated lemon peel 1/2 teaspoon grated lime peel 1/2 teaspoon grated orange peel 1/3 cup poppy seeds 1 navel orange 1 lemon === CREAM CHEESE FROSTING === 12 ounces cream cheese -- room temperature 6 tablespoons unsalted butter 3 cups confectioners' sugar === LEMON GLAZE === 1 1/2 cups confectioners' sugar 3 tablespoons fresh lemon juice 2 teaspoons poppy seeds Heat oven to 350 degrees. Arrange two racks in the center of oven. Line the bottom of three 8- by 2-inch buttered cake pans with parchment paper. Dust the bottom and sides with flour; tap out any excess. Sift together the flour, baking powder, and salt in a medium mixing bowl, and set aside. In bowl of an electric mixer, cream the butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add the sugar, and beat until the color has lightened, 3 to 4 minutes, scraping down the sides of the bowl once or twice. Gradually drizzle the eggs into the bowl on medium-low speed, beating after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so the batter will combine well. Beat in the vanilla on medium-low speed. Reduce the speed on mixer to low, and gradually add flour mixture, alternating with the milk, a little of each at a time, beginning and ending with the flour mixture. Scrape down the bowl once or twice. Beat in the poppy seeds and citrus peels. Divide batter evenly between prepared pans. Bake 30 minutes; rotate pans if needed for even browning. Bake 5 to 10 minutes more, until a cake tester inserted into center of each comes out clean. Transfer to wire racks to cool, about15 minutes. Remove cakes from pans; leave to cool completely on wire racks, tops up. (Makes three 8-inch layers) When completely cool, remove parchment from bottom of each cake. Save prettiest layer for the top. Place one layer on the serving platter. Spread with 1 1/2 cups cream cheese frosting. Cover with second layer, and spread with remaining 1/2 cup frosting. Place reserved layer on top. Refrigerate the cake for 1 hour, loosely covered with plastic wrap. To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Cut long strips of zest from orange and the lemon using a single hole zester. Arrange the zest in loose spirals on the top of cake, and sprinkle the top of cake lightly with poppy seeds. CREAM CHEESE FROSTING: Beat the cream cheese in an electric mixer fitted with a paddle attachment on medium-low speed until smooth, about 1 minute. Add the butter, and cream for 2 minutes, until smooth. Add the confectioners' sugar on low speed, and mix until completely combined. Beat on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and place in the refrigerator until mixture is chilled and firm, 3 to 4 hours, or overnight. (Makes 3 cups) LEMON GLAZE: Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick. Stir in poppy seeds. May be made 3 to 4 hours ahead and kept, tightly covered, in refrigerator. (Makes 2/3 cup) Makes 1 eight-inch cake. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 8818 Calories (kcal); 531g Total Fat; (53% calories from fat); 135g Protein; 909g Carbohydrate; 2646mg Cholesterol; 4405mg Sodium Food Exchanges: 24 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 1/2 Fruit; 99 1/2 Fat; 33 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Citrus Sugar Cookies Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter -- room temperature 1 3/4 cups granulated sugar 1/4 cup light-brown sugar - (packed) 2 large eggs 2 tablespoons finely-chopped candied orange peel 2 teaspoons grated lemon zest 1 teaspoon grated lime zest 1 teaspoon grated orange zest 6 drops lemon oil 3 drops lime oil 3 drops orange oil Fine sanding sugar -- for sprinkling Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper; set aside. Sift together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the granulated and brown sugars on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating to incorporate after each addition. Mix in candied orange peel, the zests, and the oils. Reduce mixer speed to low, and slowly add dry ingredients. Beat until fully combined and dough begins to form around paddle. Use a 2-inch ice-cream scoop to drop cookies onto prepared baking sheets about 2 inches apart. Flatten cookies with palm of hand. Sprinkle with sanding sugar. Using a pastry brush, lightly brush tops with water. Sprinkle with more sanding sugar. Transfer to oven, and bake until just beginning to brown at edges, 12 to 15 minutes. Remove from oven. Transfer cookies to wire rack to cool completely. This recipe yields about 30. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 7g Total Fat; (37% calories from fat); 2g Protein; 23g Carbohydrate; 29mg Cholesterol; 65mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clarified Butter (Martha Stewart) Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter 1 small saucepan Glass jar Cut a pound of unsalted butter into tablespoon-size pieces, and place in a small, deep saucepan. Melt the butter very slowly over low heat. The water in the butter will evaporate, and milk solids will sink to the bottom of the saucepan. Skim off the foam that rises to the surface, and pour the clear, yellow melted butter off the milk solids at the bottom of the saucepan and into a glass jar; discard the milk solids. Comments: Removing the milk solids from butter increases its smoking point and is called clarification. Since it does not burn as easily as ordinary butter, clarified butter is ideal for making dishes that benefit from buttery flavor but must be cooked over moderately-high heat, such as omelets, fish, and sauteed potatoes. Clarified butter is easiest to make in large quantities, and it can be refrigerated for several weeks or frozen until needed. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Classic Chicken Soup Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 medium carrots -- scrubbed 4 medium parsnips -- scrubbed 3 pounds chicken -- quartered, skin removed 1 large Spanish onion -- skin on, quartered 3 celery ribs -- cut into eighths 10 sprigs fresh flat-leaf parsley 10 sprigs fresh dill, root ends attached Fresh dill -- for garnish 2 fresh or dried bay leaves 2 teaspoons whole black peppercorns Salt Cut 5 carrots and 2 parsnips into 1-inch chunks, and transfer to a large stockpot. Add chicken, onion, celery, parsley, dill, bay leaves, peppercorns, and 5 quarts water. Bring to a boil over high heat. Reduce heat to medium, and simmer, skimming the foam as it rises to the top, until the vegetables are tender and meat begins to fall off bones, about 1 1/4 hours. Season with salt to taste. Remove the chicken and the vegetables from the soup; reserve. Pass the liquid through a fine sieve lined with cheesecloth. Transfer the liquid to a large container, and refrigerate overnight so the fat rises to the top and hardens. (If desired, transfer the chicken and vegetables to an airtight container, and refrigerate.) Carefully remove any fat from the surface, and discard. Pour soup into a medium stockpot. Peel and slice the remaining 5 carrots and 2 parsnips into 1/2-inch-thick rounds; add to the soup. Place the pot over medium-low heat, cover, and cook until the vegetables are tender, about 25 minutes. (If desired, remove the reserved chicken meat from the bones, and cut into bite-size pieces; add the chicken and vegetables to soup, and heat.) Divide soup among ten bowls, garnish with dill, and serve. Serves 10. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 16g Total Fat; (41% calories from fat); 21g Protein; 30g Carbohydrate; 89mg Cholesterol; 148mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Homemade Mayonnaise Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Dips/Spreads Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup light olive oil 1 cup vegetable or safflower oil 2 large eggs 1/4 teaspoon dry mustard 3/4 teaspoon coarse salt -- or to taste 2 tablespoons fresh lemon juice Combine the oils in a large glass measuring cup. In the bowl of a food processor, add the eggs, mustard, and 3/4 teaspoon of salt. Process until the mixture is foamy and pale, about 1 1/2 minutes. With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of oil total); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all of the oil has been incorporated, slowly add the lemon juice. Taste and adjust the mayonnaise for seasoning. Fresh mayonnaise can be kept, refrigerated, in an airtight container for up to 5 days. Makes 2 1/2 cups. Comments: Because of the slight risk of bacterial poisoning, the USDA advises against the consumption of raw eggs by pregnant women, young children, and anyone with a weakened immune system. Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 9g Total Fat; (57% calories from fat); 11g Protein; 4g Carbohydrate; 374mg Cholesterol; 1521mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Classic Matzo Balls Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large eggs 6 tablespoons rendered chicken fat Salt 1 3/4 cups matzo meal In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1 cup water and 1 tablespoon salt. Add matzo meal, and whisk until combined. Cover, and refrigerate overnight. Line a baking pan with parchment paper, and bring a large, wide saucepan of salted water to a boil. Slightly dampen your fingertips, and form 2 heaping tablespoons batter into a 1 1/2-inch ball, being careful not to compress mixture too much, and place on pan. Form remaining balls. Place a ball on a large spoon, and slide it into the boiling water. Add as many balls as will fit in pan without overcrowding; balls will double in size while cooking. When the balls float to the surface, after about 3 minutes, reduce heat to medium. Cover; cook about 45 minutes. To test for doneness, remove a ball from water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more. Using a slotted spoon, transfer matzo balls to a plate. Cook the remaining balls. Makes 20. FOR MATZO BALLS WITH FRESH DILL: Add 4 tablespoons snipped dill to batter in step one. FOR MATZO BALLS WITH FRESH GINGER AND NUTMEG: Add 2 teaspoons freshly grated ginger and 1/2 teaspoon freshly grated nutmeg to batter in step one. FOR MATZO BALLS WITH SAUTEED ONIONS: Finely chop 1 medium onion, and saute in 2 tablespoons chicken fat (reserved from 6 tablespoons in recipe) over medium heat until golden and tender; let cool, and whisk into matzo batter in step one. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "20 balls" - - - - - - - - - - - - - - - - - - - Per serving: 1303 Calories (kcal); 30g Total Fat; (21% calories from fat); 54g Protein; 192g Carbohydrate; 1122mg Cholesterol; 337mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Classic Oatmeal Cookie With Susan Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1 cup packed light-brown sugar 1 cup granulated sugar 2 large eggs -- room temperature 1 teaspoon pure vanilla extract 3 cups old-fashioned rolled oats 1 cup all-purpose flour 1/2 cup wheat germ 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups mixed dried fruits and nuts -- see * Note * Note: Use fruits and nuts such as golden raisins, currants, coarsely chopped dried apricots, dried cherries, coarsely chopped pecans or a combination. Heat oven to 350 degrees. Line baking sheets with Silpats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs; mix on high speed to combine. Combine the rolled oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in raisins. Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool. This recipe yields about 3 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 6g Total Fat; (45% calories from fat); 2g Protein; 14g Carbohydrate; 24mg Cholesterol; 53mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - presented by Susan Spungen, Food editor, Martha Stewart Living Omnimedia. Recipe from "The Martha Stewart Living Cookbook" (Clarkson Potter, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Quick Sticks with Variations Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 teaspoon coarse salt 1 1/2 teaspoons baking powder 3 tablespoons solid vegetable shortening 2 tablespoons olive oil -- (optional) 1/2 cup sea salt or coarse salt -- (optional) Heat the oven to 350 degrees. In the bowl of a food processor, pulse the flour, the salt, and the baking powder to combine. Add the shortening, and pulse until the mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until the dough comes together, about 1 minute. Transfer the dough to a lightly floured surface. Form the dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out the dough into an 8- by 10-inch sheet, 1/4-inch thick. Cut the dough lengthwise into 1/4-inch-wide strips. Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions. Arrange the sticks on 2 baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with 1/2 cup sea or coarse salt, if using. Press the ends onto the baking sheet to keep the sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer the sticks to a wire rack to cool. Store in an airtight container at room temperature for 2 to 3 days. Makes 3 dozen. VARIATIONS: Curry-Turmeric Quick Sticks: Pulse 1 teaspoon curry powder and 1/2 teaspoon ground turmeric with the flour, salt, and baking powder. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. Before rolling out the dough, sprinkle the work surface with 1/2 cup black onion seeds. Cumin Quick Sticks: Pulse 2 teaspoons ground cumin with the flour, salt, and baking powder. Add 1/2 cup plus 1 tablespoon of water for the liquid in the same step. Cumin-Parmesan Quick Sticks: Pulse 2 teaspoons ground cumin with the flour, salt, and baking powder. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. Sprinkle the sticks with 1/2 cup finely grated Parmesan cheese just after brushing them with olive oil. VEGETABLE QUICK STICKS: To make any of these flavored quick sticks, simply add the juice and the listed amount of water in place of the 1/2 to 3/4 cup of water in the original recipe and proceed with the recipe. Beet Quick Sticks: Combine 2 tablespoons beet juice from 1 small beet with 1/2 cup cold water. Carrot Quick Sticks: Combine 1/4 cup carrot juice with 1/4 cup cold water. Parsley Quick Sticks: Strain 1/2 cup parsley juice through a fine mesh sieve. The resulting liquid should equal 1/4 cup. Combine the 1/4 cup parsley juice with 1/4 cup plus 1 tablespoon water. Tomato Quick Sticks: Dissolve 1 1/2 tablespoons tomato paste in 1/2 cup plus 2 tablespoons water. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "36 breadsticks" - - - - - - - - - - - - - - - - - - - Per serving: 1152 Calories (kcal); 29g Total Fat; (23% calories from fat); 26g Protein; 192g Carbohydrate; 0mg Cholesterol; 1676mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cloud Puffs Recipe By :Recipe from Jacques Torres Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pinch salt 1 pinch granulated sugar 1 cup sugar for coating grated zest of 1 orange grated zest of 1/2 lemon 3 1/2 tablespoons unsalted butter -- cubed 1/2 cup bread flour -- sifted 2 large eggs -- to 3 1 cup powdered sugar -- for garnish vegetable or canola oil for deep-frying cornet or pastry bag Place 1/2 cup water, salt, pinch of granulated sugar, zest of 1/2 orange and 1/2 lemon, and butter in a 4-quart heavy-bottomed saucepan (the paste is easier to mix in a large pan). Bring to a boil over medium-high heat. Remove from heat. Add bread flour all at once. Stir thoroughly with a wooden spoon. Return the saucepan to the stove and cook mixture over medium heat to dry out the paste, about 3 minutes. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, helping it to dry. Keep the paste moving, or it will burn. You will know the paste is dry when it begins to leave a thin film on the bottom of the saucepan. Remove pan from heat and transfer the paste to a large mixing bowl. Mix with an electric mixer set on low speed or by hand for about 2 minutes, to release some of the steam. Continue to mix, and slowly add eggs, one at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Don't worry; once each egg is well incorporated, the paste will become smooth and homogenous again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about one foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes five to seven seconds to fall into the bowl, it is ready. If it appears rough and dry, and falls into the bowl in one big ball, it needs more eggs. Add another egg, and check the consistency again after it is well incorporated. If the pate a choux is too dry, it will not pipe well. If it is too wet, it will be loose, runny, and won't hold its shape. Use a 4-quart heavy-bottomed saucepan placed over medium-high heat to heat the oil to 330 degrees. Check the temperature with a candy thermometer. It is important to maintain the temperature, so you may need to adjust the heat or remove the pan from the burner to keep it where you want it. If the oil is too cool, the puffs will absorb too much oil before they finish frying. To make a Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8- by 12- by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. With the other hand take the tip of the triangle on the short, wide end, and roll it toward the other tip of that same end, while simultaneously pulling it in an upward motion. The tip of the cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. Transfer the batter into a pastry bag fitted with a 1/2-inch opening, no pastry tip. Or use the paper cornet. Dip a wooden skewer into the hot oil (this will keep the dough from sticking to it). Hold the pastry bag over the oil and pipe 1/2-inch dollops of batter (about the size of a dime) out of the tip. Use the skewer to cut the paste from the tip, so the paste drips into the hot oil. (Be careful not to splatter the hot oil onto your arms or face.) Repeat until the saucepan is full of frying dough without being too crowded. Fry puffs, turning once, until golden brown, 3 to 5 minutes. Using a large, slotted spoon, remove the puffs from the hot oil. Drain on paper towels. Combine remaining orange zest and granulated sugar in a bowl. While the puffs are still warm, roll them in the sugar and orange zest mixture until evenly coated. Just before serving, dust puffs with the powdered sugar. Serve immediately. This recipe yields about 13 dozen. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "13 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1202 Calories (kcal); 50g Total Fat; (37% calories from fat); 20g Protein; 170g Carbohydrate; 483mg Cholesterol; 252mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 8 Other Carbohydrates NOTES : Jacques Torres is the author of "Dessert Circus: Extraordinary Desserts You Can Make at Home" (William Morrow and Company, 1998; $22) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cloudberry Layer Cake Recipe By :Beatrice Ojakangas Serving Size : 16 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large eggs -- room temperature 1 1/3 cups granulated sugar 1 teaspoon pure vanilla extract 1/8 teaspoon salt 1 1/3 cups all-purpose flour -- stirred before measu 2 cups cloudberry preserves -- see * Note 1/2 cup dark rum 3 cups heavy cream -- whipped 1/4 cup confectioners' sugar 2 teaspoons pure vanilla extract * Note: Cloudberries, the amber-colored version of its relative the raspberry, are too tart to eat by themselves but make excellent jam. Other names for this fruit include bake-apple berry, yellow berry, and mountain berry. Heat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper. Break eggs into a liquid 2-cup measuring cup to measure. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar, beating on high speed until light and lemon colored, about 5 minutes. Beat in vanilla and salt. With a rubber spatula, thoroughly fold in flour. Divide batter evenly between the two pans. Bake until the cake springs back when touched in the center, 25 to 30 minutes. Transfer cakes to a wire rack to cool in pan. Loosen edges, and remove from pans. Using a serrated knife, split cooled layers to make four cake layers in all. For the filling: Whip the cream until firm but not dry, and add the confectioners' sugar and vanilla. To assemble the cake: Place bottom layer on cake plate, and spread with one-third of the filling. Top with the second layer. Spread with 1/2 of the preserves. Top with the third layer, and spread with one-third of the filling. Top with the fourth layer; spread with remaining preserves. Using a 12-inch pastry bag fitted with a 1/2-inch star tip, pipe remaining filling on cake in a decorative pattern. This recipe yields 16 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 18g Total Fat; (57% calories from fat); 4g Protein; 26g Carbohydrate; 131mg Cholesterol; 55mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "Great Holiday Baking Book" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cloudberry-Blackberry Aquavit Recipe By :Recipe from Marcus Samuelsson Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cloudberries -- see * Note 1 cup blackberries Peel of 1/2 lemon 1 3/4 liters potato vodka * Note: Cloudberries are perennial herbs in the rose family native to Northern regions of North American and Eurasia. Gently rinse and towel-dry cloudberries and blackberries. Place in glass jar. Add lemon peel. Pour vodka into jar. Cover, and let stand at room temperature for 3 weeks. Strain vodka through cheesecloth. Discard solids, and carefully pour infused vodka back into original bottle. Keep infused aquavit in freezer until ready to serve. Serve chilled, directly from freezer. This recipe yields 1 3/4 liters flavored aquavit. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 liters" - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 1g Total Fat; (6% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Marcus Samuelsson is the Executive chef; Aquavit, 13 West 54th Street, New York, NY 10019, 212-307-7311 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cocoa Sorbet with Wendy Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 teaspoon salt 1 1/4 cups unsweetened cocoa powder 1 cup strong coffee -- see * Note 1 tablespoon dark rum * Note: Strong brewed coffee from espresso-roast beans is preferred for this recipe. Combine the sugar, 3 1/2 cups water and the salt in a large saucepan. Bring the mixture to a boil over medium heat, and stir until the sugar dissolves completely. Whisk in the cocoa powder. Remove the saucepan from the heat, stir in coffee, and allow mixture to cool slightly before adding the rum. Pour the mixture into a large stainless-steel mixing bowl, and chill for a few hours in the refrigerator. Freeze mixture in an ice-cream maker, following manufacturer's instructions; serve. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1826 Calories (kcal); 15g Total Fat; (6% calories from fat); 21g Protein; 458g Carbohydrate; 0mg Cholesterol; 1093mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Coconut Bonbons Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Candies Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Nabisco Famous Chocolate Wafers 1/4 cup shredded coconut 2 pints coconut sorbet 12 whole almonds 26 ounces chocolate, semisweet or bittersweet -- chopped 1 tablespoon vegetable shortening Set a wire rack over a baking pan. Arrange the wafers, top-sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes. Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place chocolate and shortening in bowl. Melt, stirring occasionally. Remove bowl from heat. Let cool slightly. Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for at least 30 minutes. Serve. Serves 12. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 846 Calories (kcal); 75g Total Fat; (74% calories from fat); 28g Protein; 29g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Coconut Column Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups freshly shredded coconut -- abt 2 coconuts 3 1/3 cups sifted cake flour -- plus more 2 1/4 cups superfine sugar 3/4 teaspoon baking soda 1 pinch salt 3/4 cup canola oil -- plus more 11 large eggs -- separated 3 large egg whites 2 teaspoons pure vanilla extract 1 scraped vanilla bean -- bean and seeds reserved 1/4 cup canned cream of coconut 2/3 cup sweetened shredded coconut -- store-bought 2 eight-inch wooden skewers 2 tablespoons confectioners' sugar === COCONUT MERINGUE BUTTERCREAM === 10 large egg whites 2 1/2 cups granulated sugar 1/4 teaspoon salt 4 cups unsalted butter -- room temperature 1/2 cup canned cream of coconut 1/2 teaspoon coconut flavoring Heat oven to 200 degrees. Line two baking sheets with cooling racks. Spread freshly shredded coconut evenly over racks. Place in oven, and bake, turning coconut occasionally, until dry, about 90 minutes. Remove from oven, and let cool completely. Increase oven temperature to 325 degrees. Line three 9- by 2-inch round cake pans with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 1 3/4 cup superfine sugar, baking soda, and salt. In a separate bowl, whisk together 3/4 cup water, canola oil, egg yolks, vanilla extract, and vanilla-bean seeds. Add oil mixture to flour mixture and mix until smooth, about 2 minutes. Transfer to large mixing bowl and set aside. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until foamy, about 1 minute. Continue to whip on medium-high speed until soft peaks form, two to three minutes. Slowly add the remaining 1/2 cup superfine sugar and whip until stiff peaks are formed, one to two minutes more. Fold 1/4 of the egg whites into cake batter to lighten. Carefully fold in remaining egg whites. Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown and spring back in the middle when pressed, about 40 minutes. Immediately turn cake rounds onto a wire rack to cool. Remove parchment paper. In a small saucepan combine 1 cup water, vanilla bean, 3/4 cup sugar, and cream of coconut. Bring to a boil, and cook for 1 minute; strain and reserve. Discard vanilla bean. Carefully level and trim each cake layer with a serrated knife. Place one layer on a nine-inch cake round, and brush with one-third of coconut syrup. Spread with 1 cup coconut buttercream and 1/3 cup sweetened coconut. Top with second layer, coconut syrup, 1 cup coconut buttercream, and 1/3 cup sweetened coconut. Add the remaining layer of cake and brush with remaining 1/3 cup coconut syrup. Insert two eight-inch wooden skewers through top of cake to secure layers. Trim with kitchen scissors until level with top of cake. Using an offset spatula, ice cake with 2 cups buttercream to give the cake a "crumb coat." This thin layer of buttercream will seal the cake. Spread the icing from the center outward, making sure to push the buttercream over the sides of the cake. Smooth the buttercream. More icing will cover the crumb coat later, so it doesn't have to be perfectly smooth at this point. Chill in the refrigerator to set the buttercream, about 30 minutes. Remove the cake from the refrigerator. Use the remaining 2 cups buttercream to cover the top and sides of the cake. Carefully draw a small offset spatula up the sides of the cake to create the lines of the column. Garnish with fresh toasted coconut and a dusting of confectioners' sugar. Serve at room temperature. COCONUT MERINGUE BUTTERCREAM: In the bowl of an electric mixer, combine egg whites, sugar, and salt. Place bowl over a pot of simmering water, and whisk constantly until sugar has dissolved and mixture feels hot to the touch, about 5 minutes. Place bowl onto mixer stand. Using the whisk attachment, beat the egg whites on medium-high until completely cooled, about 10 minutes. In a separate bowl, beat butter until creamy and fluffy. With the mixer on medium, add the butter, a little at a time until completely smooth. Add cream of coconut and coconut flavoring, and continue mixing until incorporated. Keep covered in a cool place until ready to use. (Makes 6 cups) Makes 1 nine-inch 3-layer cake. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 nine-inch 3-layer cake" - - - - - - - - - - - - - - - - - - - Per serving: 12138 Calories (kcal); 951g Total Fat; (69% calories from fat); 143g Protein; 794g Carbohydrate; 4043mg Cholesterol; 3044mg Sodium Food Exchanges: 0 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 184 1/2 Fat; 52 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Cream Cheese Pinwheels Recipe By :Imelda Rodriguez Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === DOUGH === 1/2 cup unsalted butter -- room temperature 3 ounces cream cheese -- room temperature 1 large egg 2 cups all-purpose flour 2/3 cup sugar 1/2 teaspoon baking powder 1 teaspoon pure vanilla extract === FILLING === 3 ounces cream cheese -- room temperature 3 tablespoons sugar 1 cup unsweetened coconut 1/3 cup white chocolate chips === GLAZE === 1 large egg -- lightly beaten 1 tablespoon vegetable oil Granulated sugar -- as needed Using a hand-held electric mixer, cream the butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside. Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8- by 13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into fifteen 2-1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart. Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner towards the filling. Fold every other tip over to cover filling, to form a pinwheel. Press lightly to seal. Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar. Transfer to oven and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer to a rack to cool. Let cool for 5 minutes on baking sheets before transferring to wire rack. Repeat with remaining disc of dough. This recipe yields 30 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 7g Total Fat; (48% calories from fat); 2g Protein; 14g Carbohydrate; 27mg Cholesterol; 33mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Imelda Rodriguez of Palmdale, California, one of the finalists in the Martha Stewart cookie of the week contest. Originating with her Filipina grandmother and passed down through the family, this cookie originated as a macaroon cupcake but slowly evolved into its current pinwheel-shaped cookie. Imelda tells us that the recipe changed through the years because her grandmother enjoyed experimenting with traditional desserts. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Cream Pie Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large whole egg -- lightly beaten 4 large egg yolks 7 large egg whites All-purpose flour -- as needed 1/2 recipe Piecrust -- (see below) 1 1/4 cups unsweetened coconut flakes 1/4 cup cornstarch 1 1/4 cups sugar -- plus 2 tablespoons sugar 1/4 teaspoon salt 2 1/4 cups milk 2/3 cup cream of coconut 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter === PIECRUST === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup chilled unsalted butter -- in small pieces For the Piecrust: Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add all of the butter, and pulse just until mixture resembles coarse meal; some pieces of butter should still be visible. Pulse in 1/4 cup ice water; the mixture should hold its shape when pinched together and will not form a ball in the processor. If necessary, add up to 1/4 cup more ice water. Divide the dough in half. Turn out each half onto a large piece of plastic wrap. Pat the dough into flat disks, and wrap tightly. Chill at least 1 hour or overnight. The piecrust may be stored in the refrigerator up to 2 days or frozen up to 3 weeks. Makes two 9-inch crusts. Use one half of this recipe for the coconut-cream pie, and freeze the other one for another single-crust pie. In a small bowl, whisk together the whole egg with 2 teaspoons water; set aside. On a lightly floured surface, roll out piecrust to an 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or a sharp knife, trim the crust so it overhangs the tin by about 1-inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes. Heat the oven to 375 degrees with rack positioned in the lower third. Carefully line the crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely. Place 1/4 cup of the unsweetened coconut flakes on a Silpat (French nonstick baking mat). Bake until light golden, about 5 minutes. Set aside. To prepare the filling: Combine the cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk, and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes. In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat. Stir in vanilla and butter. Fold in 1 cup of unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside. Combine the 7 egg whites and the remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes. Transfer the bowl to the electric mixer fitted with a whisk attachment. Starting on low speed for 1 to 2 minutes and gradually increasing to high speed, beating until stiff, glossy peaks form, about 10 minutes. Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard, spreading the meringue so it touches the edges of the piecrust and sealing well to avoid shrinkage. Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly. Transfer pie to a wire rack to cool at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 7g Total Fat; (20% calories from fat); 8g Protein; 56g Carbohydrate; 95mg Cholesterol; 291mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Cupcakes with Ina Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cake flour -- see * Note 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 eggs 3/4 pound unsalted butter -- room temperatureerature 2 cups sugar 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 1 cup buttermilk 1 pound sweetened coconut flakes Cream Cheese Frosting -- (see recipe) * Note: Use non-self-rising cake flour and fluff slightly before measuring. Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the eggs into a small bowl, and set aside. In an electric mixer with a paddle attachment, cream the butter and the sugar until they are light and fluffy, about 3 to 5 minutes. With the mixer running, carefully pour in the eggs and the vanilla and almond extracts. Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and 1/2 cup or buttermilk; be sure to start and end with the flour mixture. Add half of the coconut, and mix until just incorporated. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4 cup capacity; the batter should nearly reach the top of the cups. Bake for 25 to 30 minutes. Cool the cupcakes for 45 minutes on a baking rack. Generously ice them with Cream Cheese Frosting and sprinkle the cupcakes with remaining coconut. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 19g Total Fat; (51% calories from fat); 3g Protein; 37g Carbohydrate; 70mg Cholesterol; 164mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Curry Shrimp with James Recipe By :Recipe from Desmond Young, Strawberry Hill Resort, Jamaica Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 8 extra-large or jumbo shrimp -- peeled, deveined, tails left on Coarse salt Freshly ground pepper 1 tablespoon thinly sliced basil 1/4 Scotch bonnet pepper -- seeded, julienned 2 garlic cloves -- finely chopped 1/2 small onion -- chopped 1/4 cup dry white wine 2 tablespoons Curry Sauce 1/2 cup unsweetened coconut milk 1 coconut -- halved 1 1/2 cups cooked white rice Plantain chips for garnish === CURRY SAUCE === 1/2 cup vegetable oil 2 tablespoons curry powder 1 large onion -- chopped 1 garlic clove -- finely chopped 1 green bell pepper -- chopped 1 trimmed scallion -- chopped 1 sprig thyme 6 ounces unsweetened coconut milk Heat olive oil in a large skillet over high heat. Add the shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add the basil, Scotch bonnet, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add the wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes. Place 3/4 cup of rice in each coconut half. Place four shrimp on the rice, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger. Serve immediately. CURRY SAUCE: Heat the oil in a small heavy-bottom saucepan over low heat. Add curry powder, and cook for 3 minutes, stirring constantly. Add onion, garlic, bell pepper, scallion, and sprig of thyme. Cook until vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer over low heat, 1 hour. Add the coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon, 8 to 10 minutes more. May be stored, covered, in refrigerator for up to 1 week. (Makes 3/4 cup). Serves 2 as first course. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1592 Calories (kcal); 137g Total Fat; (75% calories from fat); 13g Protein; 88g Carbohydrate; trace Cholesterol; 125mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fruit; 27 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Pyramids Recipe By :Martha Stewart Serving Size : 45 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sugar 5 1/4 cups unsweetened shredded coconut 7 large egg whites 1 pinch salt 2 tablespoons unsalted butter -- melted 1 teaspoon almond extract 1 teaspoon vanilla extract 4 ounces semisweet chocolate 1/2 teaspoon vegetable shortening Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts and combine well. Refrigerate for at least 1 hour. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface and, using a spatula, flatten one side at a time to form a pyramid shape. Place pyramids on the prepared baking sheet about 1 inch apart and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely. Place chocolate and shortening in a small heatproof bowl and set over a pan of simmering water; stir occasionally until melted. Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden. This recipe yields 45 cookies. SWEETENED COCONUT VARIATION: Substitute 1/2 cup sugar, 4 cups sweetened coconut, 3 large egg whites, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract. Recipe steps and amounts of other ingredients remain the same. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 1g Total Fat; (22% calories from fat); 1g Protein; 9g Carbohydrate; 1mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1994/Jan 1995 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Rocher Recipe By :Thomas Haas Serving Size : 48 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ripe mango -- peeled, pitted 2 1/2 cups unsweetened shredded dried coconut 1/2 cup sugar 2 large egg whites 1 tablespoon unsweetened coconut milk Finely-grated zest of 1/2 orange Finely-grated zest of 1/2 lemon 8 ounces best-quality bittersweet chocolate -- finely chopped Purée mango in a food processor or blender until smooth. Add 1 to 2 teaspoons water if necessary. Combine 2 tablespoons mango purée, coconut, sugar, egg whites, coconut milk, and orange and lemon zest in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water. Bring mixture to 125 degrees (measured on a candy thermometer), stirring constantly. Set aside to cool. The mixture can be made up to this point and stored in an airtight container in the refrigerator for up to two weeks or in the freezer for up to one month; defrost in refrigerator overnight before using. Arrange oven racks in upper and lower third of oven. Heat oven to 375 degrees. Line two baking pans with Silpats (French nonstick baking mats). Dip a #804 pastry tip in warm water. Pack tip with coconut mixture. Tap the tip on work surface, releasing a cone-shaped rocher. Place the rocher, pointed-side up, on the prepared baking pans. Repeat with remaining coconut mixture. Bake the rochers until golden brown, about 8 minutes. Transfer baking pans to a wire rack, and cool completely. To make chocolate-dipped rochers, place chocolate in a small heatproof bowl over a saucepan of simmering water. Melt chocolate, stirring constantly with a rubber spatula, being careful not to exceed a temperature of 90 degrees. (Remove bowl from heat when chocolate is 75 to 80 degrees to prevent overheating.) Transfer chocolate to a metal bowl. Dip bottom 1/4-inch of each rocher in chocolate. Return rochers to Silpat-lined baking pan to let chocolate set before serving. This recipe yields about 4 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Thomas Haas, executive pastry chef, Daniel, 60 East 65th Street, New York, NY 10021. 212-288-0033. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Snowmen Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Christmas Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pints best-quality vanilla ice cream 2 packages shredded coconut - (7 oz ea) Orange food coloring 1 tablespoon marzipan - (1/4 oz) 40 Sen Sen licorice candies 4 marshmallows 4 chocolate wafers Sifted confectioners' sugar To make these snowmen, you will need three ice-cream scoops: one small, one medium, and one large. In place of the Sen Sen candies, shoestring licorice cut into small pieces can also be used for the buttons, eyes, and mouth. Line a baking pan that fits in your freezer with parchment paper. Using the three scoops, make four ice-cream balls in each size, and place them on the prepared baking pan. Place the pan in the freezer, and let the ice cream harden for 15 minutes. Remove the ice-cream balls from the freezer, and roll them in coconut. Return to pan, then return pan to freezer. Add orange food coloring to marzipan until it is the color of carrots. Shape marzipan into small carrot shapes, using a paring knife to make ridges. Remove one small ice-cream ball from the freezer, and make a face using Sen Sen for the eyes and mouth and marzipan carrots for the nose. Return to freezer until ready to serve. Repeat for the remaining small balls. Remove a medium-size ice-cream ball from the freezer, and place Sen Sen in a row down the front to create buttons. Repeat with remaining medium-size balls. Remove large ice-cream balls from freezer, and stack a medium-size and a small-size ball on top of each large one to create snowmen. Lightly press balls together to adhere. Return snowmen to freezer. Make the top hats: Roast marshmallows on skewers over a gas burner (or place marshmallows on a baking sheet under the broiler, and cook until browned, rotating every few seconds). Place each toasted marshmallow on a chocolate wafer, and dust with sifted confectioners' sugar. Place the hats on the snowmen just before serving. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Christmas Dream Television Special, December 2000 - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut-Pecan Shortbread With Caramel Filling Recipe By :Martha Stewart Serving Size : 34 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SHORTBREAD === 1/2 cup sweetened coconut 1/2 cup pecans 1 cup unsalted butter -- room temperature 1/2 cup sugar 1 teaspoon pure vanilla extract 2 cups all-purpose flour -- plus more 1/2 teaspoon salt === CARAMEL FILLING === 2/3 cup sugar 1/4 cup heavy cream 2 tablespoons unsalted butter To make the shortbread: Heat the oven to 350 degrees. Place the coconut on a baking pan, and toast until golden brown, 5 to 7 minutes, stirring halfway through toasting. Transfer the coconut to a cutting board, and finely chop. Place the chopped coconut in a bowl. Place the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, turning halfway through toasting. Transfer the pecans to the cutting board, and finely chop. Place the pecan pieces in the bowl with the coconut. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the vanilla extract, flour, and salt; mix until combined. Add the reserved toasted coconut and pecans. Form the dough into a disk, and wrap in plastic. Transfer the dough to the refrigerator, and chill until firm, 30 to 45 minutes. Line three baking sheets with parchment paper. On a clean, lightly floured surface, roll out the dough to a 1/4-inch thickness. Using a 2 1/4-inch fluted pastry cutter, cut out 68 circles from the dough. Place the circles, spaced 1 inch apart, on the lined baking sheets; chill dough 5 to 10 minutes. Using a 3/4-inch-round aspic cutter (or the large end of a pastry tip), cut out the centers from half the circles. Bake the shortbread until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer the shortbread to a wire rack, and let cool completely. Store the shortbread in an airtight container at room temperature until ready to assemble the cookies. To make the caramel filling: Place the sugar and 3 tablespoons water in a small heavy-bottomed saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, using a pastry brush dipped in water to wash down the sides of the pan to prevent crystallization as the mixture boils. Remove the pan from the heat, and gradually whisk in the heavy cream and the butter. Transfer the filling to a medium stainless-steel bowl, and let cool. To assemble the cookies: Spoon or pipe approximately 1/2 teaspoon caramel on each of the shortbread circles that have not been cut. Place a cut shortbread circle on top of each caramel-covered one, and drizzle the remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours or overnight, and store the assembled cookies in an airtight container up to 3 days. This recipe yields 34 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 8g Total Fat; (56% calories from fat); 1g Protein; 13g Carbohydrate; 19mg Cholesterol; 33mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cod, Cockles And Chorizo Basquaise Recipe By :Daniel Boulud Serving Size : 4 Preparation Time :0:00 Categories : Fish Sausage Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PIPERADE === 1 tablespoon Extra-virgin olive oil 1/4 pound Chorizo 1 medium Onion 1 Red bell pepper 1 Green bell pepper 4 Plum tomatoes -- peeled, seeded, and cut into 4 wedges 2 Garlic cloves -- finely diced 1 pinch Red pepper flakes Salt and fresh ground white pepper === COD AND COCKLES === 4 tablespoons Extra-virgin olive oil 6 Skin on cod fillets - (8-oz ea) Salt and freshly ground white pepper 2 tablespoons All-purpose flour 36 Cockles or 18 littleneck clams 1 Fresh thyme sprig 1 Garlic clove -- peeled 4 sprigs Flat-leaf parsley leaves 1/4 cup Dry white wine Chopped fresh parsley -- for garnish To make the Piperade: Halve the chorizo lengthwise and slice 1/4-inch thick. Halve the onion and peppers lengthwise and slice 1/4-inch thick. Heat the oil in a large, lidded saute pan set over medium heat. Add the chorizo, and cook, stirring, until the sausage is evenly browned, about 4 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion and red and green bell peppers to the pan; cook, stirring frequently and adjusting heat as necessary, so that nothing takes on color, until vegetables soften and onion turns translucent, 10 to 12 minutes. Return chorizo to pan along with the tomatoes, garlic, and red-pepper flakes; season with salt and pepper. Lower the heat, cover, and simmer 10 minutes more. To make the Cod and Cockles: While the piperade is cooking, heat 2 tablespoons olive oil in a wide, shallow, lidded saute pan over medium-high heat. Season the cod fillets with salt and pepper; dust the skin sides with the flour. When oil is hot, add cod, skin-sides down. Cook fish 4 minutes; turn. Add the scrubbed and rinsed cockles (or clams), thyme, garlic, parsley leaves, and white wine, arranging the ingredients around the fillets. Cover, and lower heat to medium. Cook until cockles open, about 5 minutes. (If the cockles or littlenecks haven't opened after 5 minutes, remove the fish and continue cooking until they do open.) Uncover the pan, spoon out the fish and clams, and discard the thyme and garlic. Drizzle 1 tablespoon olive oil over cod. Drizzle 1 tablespoon olive oil into pan and mix with pan juices. Place the piperade in serving dish. Top with the cod, and surround with the cockles. Spoon the juices around plate; top with chopped parsley, and serve. Serves 4. Recipe Source: Martha Stewart Living - Recipe from Daniel Boulud, owner and executive chef of Cafe Boulud Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 28g Total Fat; (74% calories from fat); 9g Protein; 13g Carbohydrate; 25mg Cholesterol; 359mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coeur A La Creme With Raspberry Coulis Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons raspberry puree -- see * Note 8 ounces cream cheese 2/3 cup confectioner's sugar 1 teaspoon vanilla extract 8 ounces creme fraiche or heavy cream === RASPBERRY COULIS === 12 ounces fresh or frozen raspberries 3/4 cup sugar * Note: Make raspberry puree from about 1 1/2 pints fresh berries or 1 cup of frozen berries, thawed. Raspberry Coulis: In small saucepan over medium heat, boil raspberries and sugar 10 minutes, or until mixture thickens. Strain through a sieve, add water, a tablespoon at a time, until mixture resembles a sauce. Refrigerate until ready to use. (Makes 1 1/2 cups) Cut six rinsed 8- by 8-inch squares of cheesecloth, three to four layers thick, for each small mold, or one 16- by 16-inch square for a large mold. Line mold with dampened cloth. Make raspberry puree by pressing berries through a fine sieve; discard seeds. Combine cream cheese and sugar in bowl of an electric mixer; blend until smooth. Scrape down sides of bowl. Add vanilla, and combine; add raspberry puree and mix well. In a large mixing bowl, whip creme fraiche or cream with a balloon whisk until stiff. Fold stiffened cream into raspberry mixture. Fill mold with mixture, and smooth the top surface. Neatly fold edges of cheesecloth over mixture, and place on a plate to catch the draining whey. Chill 24 hours before serving. To serve, unwrap cheesecloth, center a plate on top of mold, and flip plate and mold right-side-up. Remove mold; carefully pull away cheesecloth. Pour on Raspberry Coulis and garnish with berries and mint. This recipe yields 6 servings. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 13g Total Fat; (41% calories from fat); 3g Protein; 39g Carbohydrate; 41mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cognac Pastry Cream Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 large egg yolks 3/4 cup sugar 4 1/2 tablespoons flour 3 cups milk 3/4 teaspoon vanilla extract 3 tablespoons cognac Combine yolks and sugar in bowl of electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour; beat to combine. Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to large bowl. Stir in vanilla and cognac. Let cool. Cover with plastic wrap, and place in the refrigerator until needed or up to 3 days. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1799 Calories (kcal); 71g Total Fat; (37% calories from fat); 53g Protein; 214g Carbohydrate; 2013mg Cholesterol; 425mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cold Fruit Sushi With Honey Dipping Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fruit Japanese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Honeydew melon 1 small Cantaloupe 1 small Pineapple 2 tablespoons Honey Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from the top to bottom, allowing the juices to collect on the parchment paper. Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks. Pour the juices that have collected into a small bowl. Stir in the honey and set aside. To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce. Makes 4 servings. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 64g Carbohydrate; 0mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cold Soba in Dashi with Shredded Vegetables Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece kombu seaweed - (2") 2 tablespoons bonito flakes (fish flakes) 5 teaspoons soy sauce 3 teaspoons mirin Juice of 1/4 lime 1 package soba noodles - (7 1/2 oz) -- green or plain 1 medium carrot -- peeled 6 ounces daikon radish -- peeled 1 medium beet -- peeled 4 ounces Japanese cucumber -- peeled or julienned 1/2 ounce snow peas or radish shoots 2 napa cabbage leaves -- julienned Fresh grated ginger -- for garnish To make the dashi, bring 3 cups water to a boil in a small saucepan. Wipe off the kombu, add to the boiling water, and let boil for 3 minutes. Add the bonito flakes, remove from the heat, and let sit for 30 minutes. Strain, then add the soy sauce, mirin, and lime juice; chill. Bring a large pot of salted water to a boil over high heat. Add noodles, and cook until al dente, about 5 minutes. Drain in a colander, and rinse with cold water to stop cooking. Using a vegetable peeler, shave the carrot into long strips. Use a Japanese turning slicer to cut the daikon radish and the beet into beautiful curls, or cut into a fine julienne with a chef's knife of mandolin. Divide the noodles among four bowls. Divide the cut carrot, radish, beet, Japanese cucumber, snow pea shoots, and napa cabbage leaves attractively among the bowls. Pour in the dashi top each bowl with a little grated ginger, and serve immediately. Makes 4 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 451mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cold Vietnamese Shrimp and Noodle Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound thin Banh Pho rice noodles 1/4 cup peanut oil 2 teaspoons dark sesame oil 2 tablespoons dark soy sauce 1 tablespoon mirin 1 tablespoon sugar 1 pinch salt -- optional 2 tablespoons fresh lime juice 1 pound shrimp - (12 jumbo) 5 cups mixed baby greens 2 cups mixed herbs Bring a large bowl of salted water to a boil. Add the noodles, and cook until al dente, 6 to 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking. Divide noodles among four plates. In a small bowl, whisk together oils, soy sauce, mirin, sugar, pinch of salt, and lime juice. Peel and devein shrimp leaving the tails on. Put shrimp and 1/2 cup dressing in a resealable plastic bag, and marinate in refrigerator for 2 hours. Heat grill until very hot; grill shrimp until cooked through, about 2 minutes per side. In a large bowl, toss greens and 1 cup mixed herbs (such as mint, basil, cilantro, chervil, scallions or garlic chives) with 2 tablespoons dressing. Place a handful of the dressed greens and herbs on top of each serving of noodles, and top each plate with four grilled shrimp. Drizzle with remaining dressing, and garnish with remaining 1 cup herbs. Makes 4 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 16g Total Fat; (88% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coleslaw (Martha Stewart) Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small purple cabbage -- shredded 1/2 small green cabbage -- shredded 2 teaspoons sugar 2 teaspoons coarse salt 3/4 teaspoon freshly-ground black pepper 2 tablespoons extra-virgin olive oil 1/3 cup unseasoned rice-wine vinegar In a large bowl, toss together purple and green cabbage. Add sugar, salt, and pepper. Allow mixture to stand for 10 to 15 minutes. Add olive oil and rice-wine vinegar. Toss to combine, check seasoning, and serve. This recipe yields 12 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); 2g Total Fat; (87% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 313mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Colorful Tortilla Chips Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Corn tortillas Sun-dried tomato tortillas Jalapeño tortillas Whole wheat tortillas Spinach tortillas Olive oil -- for spraying Cut tortillas into one-inch-wide strips using a pizza cutter. Discard the rounded end pieces. Lay the tortilla strips flat on a baking sheet and, using an oil sprayer, spray with a light coating of olive oil. Bake for 5 to 7 minutes at 375 degrees. Twelve 6- to 8-inch tortillas will make about four dozen chips. Comments: Corn tortillas are slightly more healthful than flour tortillas, but flour tortillas keep and ship especially well. Fresh tortillas are best when used the day you buy them. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "48 chips" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Confetti Corn Bread Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter 3 shallots -- peeled, chopped 1 cup all-purpose flour -- plus 2 tablespoons all-purpose flour 2 1/4 cups yellow cornmeal 2 teaspoons salt 3/4 teaspoon freshly-ground black pepper 1 1/2 tablespoons baking powder 3/4 teaspoon baking soda 3 large eggs 2 1/4 cups buttermilk 8 ounces peppers -- see * Note 1/4 cup vegetable shortening -- plus 2 tablespoons vegetable shortening Vegetable cooking spray * NOTE: Use any mixture of fresh hot or sweet peppers cut into 1/8-inch dice to yield 3/4 cup. Heat oven to 375 degrees. Spray four clean 13 3/4-ounce cans with cooking spray. set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside. Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick. Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet. Bake until golden brown and corn bread is pulling away from the sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into one inch pieces. Serve warm. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 17g Total Fat; (39% calories from fat); 10g Protein; 50g Carbohydrate; 84mg Cholesterol; 1021mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Confetti Slaw with Spicy Peanut Dressing Recipe By :Recipe from Chris Kimball Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green cabbage -- shredded fine 1 teaspoon salt -- or to taste 2 tablespoons smooth peanut butter 2 tablespoons peanut oil 2 tablespoons rice-wine vinegar 1 tablespoon soy sauce 1 teaspoon honey 2 medium garlic cloves -- chopped coarsely 1 piece ginger, 1 1/2" 1/2 jalapeño chile -- seeded 1 large carrot -- peeled, grated 4 medium radishes -- halved lengthwise, and sliced thin 4 medium scallions -- sliced thin Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in resealable plastic bag and refrigerated overnight.) In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until a smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt; cover and refrigerate until ready to serve. Makes about 5 cups; serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 7g Total Fat; (71% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 559mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Chris Kimball, author and editor of "The Yellow Farmhouse Cookbook" is also editor of "Cooks Illustrated" magazine Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Confetti Squares Recipe By :Martha Stewart Serving Size : 9 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 tablespoons unsalted butter 1 teaspoon salt 12 cups miniature marshmallows -(2 1/2 bags) 6 cups Rice Krispies cereal 6 cups Cap'n Crunch cereal 6 cups Froot Loops cereal Vegetable spray Lightly spray a 9- by 9- by 2-inch pan with vegetable spray. Set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Froot Loops, and stir until combined. Transfer the mixture to the prepared pan. Coat hands with vegetable spray, and press mixture evenly into pan. Let cool, about 30 minutes. Cut into 3- by 3-inch bars. Store in an airtight container for up to 3 days. This recipe yields 9 bars. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 11g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Confit Of Duck Legs With Anne Recipe By :Anne Willan Serving Size : 4 Preparation Time :0:00 Categories : Duck Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 duck legs 3 tablespoons coarse salt 1 teaspoon freshly-ground black pepper 2 fresh thyme sprigs - (to 3) 2 fresh bay leaves - (to 3) -- torn into pieces 3 pounds melted lard -- plus more 8 cups mixed salad greens -- for serving === VINAIGRETTE === 6 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard Coarse salt -- to taste Freshly-ground black pepper -- to taste Rub duck legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining 2 tablespoons salt. Add thyme and bay leaves. Refrigerate covered, turning duck occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired. Preheat the oven to 300 degrees. Rinse duck under cool running water, and pat dry. In a medium skillet over medium heat, place duck skin-side down; cook until fat renders and skin browns, 15 to 20 minutes. Transfer meat and reduced fat to a small casserole, placing duck skin-side up in one layer. Add enough lard to cover. Cover casserole with a lid, and place it in the oven. Cook until duck has rendered all of its fat and the meat it is falling from the bone, 2 to 2 1/2 hours. To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or the duck will not be properly preserved. Cover, and refrigerate for at least 1 week to allow flavors to mellow. Preheat the oven to 400 degrees. Place terrine in warm water to melt fat. Remove duck from fat; wiping off excess fat and reserve it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 minutes. Pour off fat, and add to reserved fat. Continue baking until duck is very hot and the skin is crisp, 10 to 15 minutes more. Make the Vinaigrette: Combine all ingredients in a jar. Cover, and shake well to incorporate. Divide greens between four plates. Drizzle with vinaigrette, and top each bed of greens with a crispy duck leg. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 21g Total Fat; (88% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 4275mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "From My Chateau Kitchen" by Anne Willan (Clarkson Potter, 1999; $45) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Congo Bars Recipe By :Martha Stewart Serving Size : 18 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 1/4 teaspoons baking powder 1 teaspoon salt 8 tablespoons room temperature unsalted butter -- plus more 1 1/2 cups dark brown sugar - (firmly packed) 1 teaspoon pure vanilla extract 3 large eggs 1 cup pecans -- coarsely chopped 2 1/2 cups finely-chopped semi-sweet chocolate -- (12 oz) Vegetable oil spray -- for spreading dough Heat oven to 350 degrees. Lightly butter a 9- by 13-inch glass baking dish, reserving butter wrapper. Set aside. Sift together the flour, baking powder, and salt. Set aside. Using a wooden spoon, beat butter and sugar in a medium bowl until light and fluffy, about 2 minutes. Add vanilla and eggs, one at a time, mixing well after each addition. Add sifted flour mixture, and mix until just combined. Add chopped nuts and chocolate, and mix to combine. Place the dough in the prepared baking dish. Using the reserved butter wrapper, spread dough evenly. Bake until golden brown and a cake tester comes out clean, about 30 minutes. Remove to rack to cool slightly before cutting, about 20 minutes. Using a serrated knife, cut into 18 (2 1/4- by 3-inch) bars. Store in an airtight container up to 3 days. This recipe yields 18 two-and-one-quarter-inch bars. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 5g Total Fat; (40% calories from fat); 3g Protein; 13g Carbohydrate; 31mg Cholesterol; 189mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cooked Custard Eggnog Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups milk 5 large egg yolks 3/4 cup sugar 2 cups heavy cream 1 cup dark rum Whole nutmeg -- for grating In a medium saucepan, scald 2 cups milk. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Fill a large bowl with ice and water, and set aside. Add half the scalded milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon. Remove from heat, and immediately stir in 1 cup cream. Pass mixture through a colander or sieve into a medium mixing bowl set in the ice bath until chilled, stirring from time to time. Stir in remaining 1 1/2 cups milk and rum. Transfer to serving bowl or glasses. Whip remaining cup cream to soft peaks. Serve eggnog with a dollop of whipped cream, topped with a grating of nutmeg. This recipe yields 8 to 10 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 29g Total Fat; (66% calories from fat); 6g Protein; 26g Carbohydrate; 229mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cookie Kisses Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup blanched whole almonds 1/2 cup granulated sugar 1 3/4 cups all-purpose flour 1/2 teaspoon coarse salt 3/4 cup unsalted butter -- room temperature 2 tablespoons melted unsalted butter 1 large egg 2 tablespoons freshly-squeezed lemon juice 1/2 teaspoon pure vanilla extract 1 1/2 tablespoons strawberry jam 1 1/2 cups confectioners' sugar 2 tablespoons heavy cream Preheat oven to 350 degrees. Line two baking sheets with Silpats; set aside. Place almonds and 2 tablespoons granulated sugar in the bowl of a food processor, and process until very fine; set aside. Sift flour and salt together into a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 6 tablespoons granulated sugar until light and fluffy, about 2 minutes. Add egg, lemon juice, and vanilla extract, and beat on medium speed until combined. Add reserved almond and flour mixtures, and beat until combined. Place dough in a pastry bag fitted with a star tip with a 1/2-inch opening. Pipe out the cookies onto prepared baking sheets; with wet fingertips, shape top of each cookie into a point. Bake, rotating baking sheets halfway through cooking, until light golden brown, about 15 minutes. Remove baking sheets from oven, and transfer cookies to a wire rack to cool. While cookies are cooling, make frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring, until completely melted, about 2 minutes. Pour into a small bowl. Add melted butter, confectioners' sugar, and heavy cream, and stir until combined and smooth. When cookies are completely cooled, join pairs of cookies together: Spread or pipe 1/3 to 1/2 teaspoon frosting on the bottom of one, and press the bottom of a second against it; place on wire rack until frosting has completely set. The unfrosted cookies will keep up to 2 weeks in an airtight container. This recipe yields 36. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g Protein; 8g Carbohydrate; 17mg Cholesterol; 29mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cookie Monster Sugar Cookie Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === ROYAL ICING === 2 large egg whites -- or more if needed 4 cups sifted confectioners' sugar -- or more if needed Juice of 1 lemon 3 drops glycerin === COOKIES === 4 cups sifted all-purpose flour -- plus more if needed 1/2 teaspoon salt 1 teaspoon baking powder 1 cup unsalted butter - (2 sticks) 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract = (or 2 tspns fresh lemon juice plus the zest of 2 lemons) === ASSEMBLY === Food coloring Blue jimmies Black licorice rounds To make the Royal Icing: Beat the whites until stiff but not dry. Add sugar, lemon juice, and glycerin (if using, see note); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. (Makes about 2 1/2 cups) Note: For an especially glossy icing, mix in a few drops of glycerin (available at drugstores). To make an egg-free royal icing, substitute 6 tablespoons of meringue powder mixed with 3/4 cup water for the egg whites. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised. To make the cookies: Make a template of Cookie Monster. In a large bowl, sift together flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar until fluffy. Beat in eggs one at a time until incorporated. Add flour mixture to butter-sugar mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes. Preheat oven to 325 degrees. On a floured surface, roll dough to a 1/8-inch thickness. Using the Cookie Monster template, trace cookie monster face and eyes with paring knife. Transfer to parchment-lined baking sheets, and refrigerate until firm, about 15 minutes. Bake until edges start to brown, 8 to 10 minutes. Cool on wire racks. To Assemble: Divide royal icing into three bowls, tinting one royal blue and one black and leaving one white. Flood eyeballs with white royal icing. Let dry. Outline and flood mouth with black royal icing. Let dry. Attach eyes with dot of white royal icing. Let dry. Outline face and around mouth and bottom of eyeballs with blue royal icing. Flood with blue. Spoon blue jimmies onto face. Attach licorice rounds with dot of royal icing for eyeballs. Let dry. This recipe yields about 16 large cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 47g Carbohydrate; 23mg Cholesterol; 112mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - special thanks to Cookie Monster Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cookie Press Cookies Recipe By :Home For The Holidays 1999 Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter - (3 sticks) 1 cup sugar 2 large egg yolks 3 3/4 cups sifted all-purpose flour 1/4 teaspoon salt 1 tablespoon vanilla extract 6 ounces semisweet chocolate Heat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly. Fill a cookie press with the dough, and press out cookies 1 to 2 inches apart onto an greased baking sheet. Bake until lightly browned, 7 to 10 minutes. Cool cookies on a rack. Melt chocolate in a small, heavy pan over medium-low heat. Spread it on the cookie bottoms, and stick them together in pairs. This recipe yields 2 to 3 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 3g Total Fat; (17% calories from fat); 2g Protein; 27g Carbohydrate; 18mg Cholesterol; 24mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cooking Dried Beans Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Beans Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dried beans -- less than 1 year old Pick over beans, removing any broken beans, stones, or other foreign matter. Rinse them. It is not absolutely necessary to presoak beans before cooking, but it does cut down on the cooking time, and it also reduces their flatulent effect. To soak, place them in a large bowl, and cover them with fresh, cold water (roughly three times the volume of the beans). Remove any beans that float to the surface, as they are probably hollow from insect damage. Cover with plastic wrap, and let stand at room temperature for a minimum of 4 hours or as long as overnight. It may be necessary to refrigerate the beans if the kitchen is warm, to prevent fermentation. Note: If you don't have time to soak beans overnight, use this quick-soak method. Place the beans in a large pot with plenty of space for expansion, and cover with at least 2 inches of cold water. Bring to a rolling boil, turn off the heat,and let stand for 1 hour. Drain the beans. When you're ready to cook them, place beans in a large pot, and cover them with at least 2 inches of cold water. You can add seasonings to the pot -- Martha likes to include half an onion, a rib of celery cut into 2-inch pieces, a few sprigs of thyme, tarragon, or parsley, and about a dozen black peppercorns. A few cloves of garlic or a bay leaf are other optional additions. For even more flavor, cook them in chicken stock instead of water. Note: Salt and acidic foods like tomatoes will toughen the skins of the beans and prevent them from becoming tender. Never salt beans at the beginning of the cooking process-add salt about 10 minutes before finished cooking. Also, beans should always be precooked if you want to use them in a tomato-based dish. Bring to a full boil, reduce the heat and simmer the beans gently. Occasionally give the beans a gentle stir to help them cook evenly. If the water runs low (to the surface of the beans) add more boiling water-not cold water. The beans will take anywhere from just under an hour to 2 hours to cook, depending on variety and age. Small beans like adzukis, back-eyed peas, and flageolets cook the fastest, and larger beans like limas and gigandes take the longest. Most average-size beans will take about 1 hour and 15 minutes to cook. Consult the package for a precise time. When the beans are tender, or still a little firm if you are using them in a salad and want them to remain whole, turn off the heat, but don't drain. Let them cool in the cooking liquid at least until they are lukewarm. This will help prevent the skins from peeling off and ruining the look of the beans, and it will also give them a chance to continue soaking up the flavorings and the salt. If you're not using the beans right away, they can be stored in the cooking liquid until ready to use, or drained and rinsed right away. Discard the onion, garlic, and other additions, and proceed with your recipe. Information Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Coq Au California Recipe By :Recipe from Michel Richard Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large chicken legs with thighs attached -- skinned 4 large thyme sprigs (or 1 tbspn dried thyme, crumbled) 6 garlic cloves -- peeled, and thinly sliced 1 1/2 cups cabernet sauvignon or other dry red wine 1/2 ounce unsalted butter 2 slices bacon 16 pearl onions -- peeled 2 medium carrots -- peeled, and thinly sliced 1 tablespoon all-purpose flour 1 cup unsalted chicken stock 1 tablespoon tomato paste 16 medium button mushrooms - (10 to 12 oz) -- ends trimmed Salt -- to taste Freshly ground black pepper -- to taste Place chicken in a single layer in a large nonmetallic dish. Add thyme, garlic, and wine. Cover, and refrigerate overnight, turning the chicken several times. Heat oven to 300 degrees. Halve bacon lengthwise and cut crosswise into 1/4-inch wide pieces. Melt butter in a large, heavy, ovenproof pot over medium heat; add bacon; and cook until brown, stirring occasionally. Add onions and carrots, and cook until golden. Add flour, and stir for 3 minutes over medium-low heat. Pour in chicken stock, add tomato paste, and stir, scraping up any browned bits on the bottom of the pan. Add the marinade from the chicken, and bring to a boil. Add chicken legs, cover, and transfer to the oven. Cook for 30 minutes, turning the chicken and stirring after 15 minutes. (Chicken can be prepared up to this point several hours ahead and set aside at room temperature.) Remove chicken from the pot using tongs. Add mushrooms to the cooking liquid, and boil until the sauce is thickened and reduced by about half to approximately 1 1/4 cups, about 20 minutes. Discard thyme sprigs. Season with salt and pepper. Remove the vegetables with a slotted spoon, and arrange on a serving platter or individual plates. Turn the legs in the sauce to coat, heating gently if cold, and place atop the vegetables. Spoon the remaining sauce over the legs. Serve immediately. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 5g Total Fat; (25% calories from fat); 5g Protein; 28g Carbohydrate; 10mg Cholesterol; 897mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Michel Richard is the author of "Michel Richard's Home Cooking with a French Accent", William Morrow & Company, Inc. (Out of print) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn and Avocado Salsa Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ears corn - (3 cups kernels) 3 Haas avocados 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 12 drops Tabasco sauce 1 tablespoon minced garlic 1 tablespoon ground cumin 1 tablespoon chile powder 1/4 cup fresh oregano -- chopped 1 red bell pepper -- diced 1 red onion -- minced 1/2 cup fresh lime juice Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs (you should have 3 cups). Peel and chop the avocado into large chunks. Mix all ingredients together. Chill until ready to serve. To store, cover and refrigerate up to 3 days. Makes about 5 cups. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 813 Calories (kcal); 74g Total Fat; (77% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn And Rock Shrimp Potpie Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Pot Pies Seafood Shellfish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter 3 leeks, white part only -- chopped 1 garlic clove -- minced 2 bay leaves 1/8 teaspoon nutmeg 1/8 teaspoon cayenne pepper 1 tablespoon all-purpose flour -- plus more 6 ears corn 1 teaspoon fresh thyme leaves 1 1/4 cups chicken stock 1 cup heavy cream 1 pound peeled rock shrimp -- deveined Salt -- to taste Freshly-ground black pepper -- to taste === CORNMEAL BISCUIT DOUGH === 1 1/2 cups all-purpose flour 1/4 cup yellow cornmeal -- plus 2 tablespoons yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 tablespoons sugar 6 tablespoons chilled unsalted butter -- in 1/2" pieces 3/4 cup nonfat buttermilk -- plus more Note: This recipe is for individual servings made in heat-proof bowls or ramekins; one 8-inch-square baking dish can also be used. To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 6 cups of kernels. Heat oven to 450 degrees. Heat butter in a large saucepan over medium heat. When melted and bubbling, add leeks and garlic. Cook, stirring, until leeks are translucent, about 4 minutes. Add bay leaves, nutmeg, cayenne, and flour. Cook, stirring, for 1 minute. Add corn and thyme; cook 1 minute more. Stir in stock and cream. Cook until liquid is thickened and reduced by two-thirds, 7 to 8 minutes. Add shrimp. Cook until pink, about 2 minutes. Remove from heat; discard bay leaves; season with salt and pepper. For the Cornmeal Biscuit Dough: In a bowl, whisk flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in buttermilk until the dough holds together. Use immediately. On a floured work surface, roll out cornmeal-biscuit dough to an 11- by 14-inch rectangle. Cut out six circles (about 3 1/2 inches each), using a bowl or ramekin as a guide. (Alternately, roll out an 8-inch square of dough.) Spoon corn mixture into six heat-proof bowls or ramekins, 8 ounces each. Place circles of dough over each bowl. Place bowls on a 13- by 9-inch baking sheet. Bake until crust is golden brown and cooked through, about 12 minutes. Serve. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 446 Calories (kcal); 22g Total Fat; (43% calories from fat); 9g Protein; 55g Carbohydrate; 71mg Cholesterol; 1096mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart featured on CBS's "The Early Show," August 15, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Custards Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons molasses 3 ears corn 1 1/2 cups heavy cream 1 1/4 cups milk 1 pinch salt 3 large eggs 3 large egg yolks 1/3 cup sugar Before you begin to make these savory custards, heat a kettle of water to add to the roasting pan with the ramekins. Heat oven to 300 degrees. Pour 1/2 tablespoon molasses into each of six ramekins; set aside. To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 3 cups of kernels. You'll also want to extract the delicious milk from the cob's surface. For this, run the dull side of the knife down the cob to squeeze the liquid out. In a medium saucepan, add corn kernels, corn milk, and pulp. Add cream, milk, salt, and cobs. Bring to a simmer over medium heat. Remove from heat, and cover. Steep for 30 minutes; remove cobs, and discard. Puree mixture in the bowl of a food processor, in batches if needed, until smooth, about 2 minutes for each batch. Using a rubber spatula, push liquid through a fine-mesh sieve into a clean saucepan; transfer pan to stove over low heat, and cook, stirring often. Place eggs, yolks, and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until lightened in color, 3 to 4 minutes. Slowly ladle hot-corn mixture into egg mixture while on low speed. Skim any foam that was produced while whisking; pour 2/3 cup mixture into each ramekin. Place ramekins in a heavy roasting pan. Pour hot water into the roasting pan so it reaches two-thirds of the way up the sides of the ramekins. Bake until mixture is almost set and custard wobbles slightly when jiggled, 40 to 50 minutes. Transfer ramekins to a wire rack until cool, then refrigerate. To unmold cold custards, run a paring knife around the sides of ramekins. Place dessert plate on top of ramekin, and flip. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 29g Total Fat; (62% calories from fat); 8g Protein; 31g Carbohydrate; 288mg Cholesterol; 111mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart featured on CBS's "The Early Show," August 15, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Fricassee Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears corn 4 tablespoons unsalted butter 2 shallots -- finely chopped 2 teaspoons all-purpose flour 1 cup chicken stock 1 cup heavy cream 1/2 teaspoon salt -- or more to taste 1/4 teaspoon freshly-ground black pepper 2 tablespoons roughly-chopped fresh flat-leaf parsley or basil 1 ounce grated Parmesan cheese -- more for garnish To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 6 cups of kernels. You'll also want to extract the delicious milk from the cob's surface. For this, run the dull side of the knife down the cob to squeeze the liquid out. Heat butter in a medium saucepan over medium heat. When melted and bubbling, add shallots. Cook, stirring, until soft and translucent. Add corn kernels, corn milk, pulp, and flour. Cook, stirring, for 1 minute. Stir in chicken stock. Turn heat to high; cook until liquid is reduced by half, about 3 minutes. Add cream; cook until mixture is thick and creamy, about 4 minutes more. Remove from heat; stir in salt, pepper, herbs, and cheese. Divide among four bowls. Garnish with Parmesan. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 469 Calories (kcal); 37g Total Fat; (68% calories from fat); 9g Protein; 30g Carbohydrate; 118mg Cholesterol; 980mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart featured on CBS's "The Early Show," August 15, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Fritters Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Fritters Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ears corn 1 large egg -- separated 1 large egg white 1 tablespoon all-purpose flour 1 1/2 teaspoons sugar 1/4 teaspoon salt 1 pinch freshly-ground black pepper 4 tablespoons vegetable oil To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 3 cups of kernels. You'll also want to extract the delicious milk from the cob's surface. For this, run the dull side of the knife down the cob to squeeze the liquid out. In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat. Drop spoonfuls of batter into the oil, spacing them a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Turn over using a spatula, and cook until golden on the other side, 1 to 2 minutes more. Repeat with the rest of the batter, using the remaining 2 tablespoons oil as needed for pan. Serve immediately. This recipe yields 10 four-inch fritters. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 6g Total Fat; (62% calories from fat); 2g Protein; 6g Carbohydrate; 19mg Cholesterol; 68mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart featured on CBS's "The Early Show," August 15, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn On The Cob Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ears corn -- husked 1 tablespoon sugar Butter -- to taste Salt -- to taste Cayenne pepper -- to taste In a large, heavy pot, bring 2 quarts of water to a boil; add sugar to sweeten corn. Add corn, and cook for 3 to 5 minutes. Serve with butter, salt, and cayenne pepper. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Corn Pudding Recipe By :Recipe from Jane Heller and Steve Gerrard Serving Size : 6 Preparation Time :0:00 Categories : Puddings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups whole milk 3 tablespoons unsalted butter -- melted 1 pinch cayenne 1/2 teaspoon freshly grated nutmeg 1 tablespoon chopped parsley 1 teaspoon chopped thyme 1 teaspoon salt 1/4 cup sugar 2 cups fresh corn kernels -- cut from the cob Heat the oven to 350 degrees. Butter a 1 1/2-quart casserole dish. In a large bowl using a whisk, beat the eggs. Add the milk, pouring in a steady stream while whisking. Add the melted butter, cayenne, nutmeg, parsley, thyme, salt, sugar and corn. Mix to combine. Pour the mixture into the prepared dish. Place the casserole dish in a deep roasting pan, and fill with boiling water until it reaches halfway up the sides. Place in the oven and bake, until set, about for 35 to 40 minutes. Serve immediately, or let set for up to 30 minutes at room temperature. Serves 6 to 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 10g Total Fat; (43% calories from fat); 6g Protein; 24g Carbohydrate; 89mg Cholesterol; 416mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Tortillas (Rick Bayless) Recipe By :Recipe from Rick Bayless Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh masa -- or 1 3/4 cups masa harina TO MAKE THE DOUGH: If using fresh masa, knead the dough with a little cold water until soft and easily malleable. Add water, a tablespoon at a time, and stop when dough becomes soft, but not sticky. Cover with plastic wrap. If using masa harina, mix it with 1 cup plus 2 tablespoons hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency. Cover with plastic wrap, and let rest for 30 minutes. TO PRESS AND UNMOLD THE TORTILLAS: Divide the dough into 15 balls, and cover with plastic wrap. Heat 2 ungreased large skillets or an ungreased double-size griddle (one that fits over two burners) so that one end is between medium-low and medium and the other is at medium-high. Cut 2 squares of medium-to-heavy plastic (a garbage bag will work fine) to fit over the plates of the tortilla press. Place 1 square of plastic on the bottom plate. Center a ball of dough on the plastic, flattening it a little with your hand to make it stick, and cover with the other square of plastic. Close the top plate, fold the pressure handle over it, and press down somewhat firmly. Open, turn tortilla 180 degrees, close, and gently press again, to an even 1/16-inch thickness. Fold back the pressure handle, open the top plate, and, while the plastic-wrapped tortilla is still lying on the bottom plate, take hold of the top piece of plastic, and quickly pull it off. Now, pick up the tortilla by the plastic with one hand, and flip it over, uncovered-side down, onto the slightly separated fingers of your other hand -- it will cover your fingers and half of your palm. Starting at one edge, quickly peel the remaining plastic off the tortilla, leaving the raw, flattened disc of masa on your hand. If the dough is too soft, you'll have difficulty peeling off the plastic; to correct the problem, work a little masa harina into the dough, and continue. TO COOK THE TORTILLAS: Take a tortilla in your hand, and hold it at a 45-degree angle to the cooler skillet or cooler end of the griddle. Move your hand away from your body, letting the overhanging portion of the tortilla go down first, then quickly roll your hand out from underneath the tortilla, letting it fall flat and smooth. The tortilla should begin to bubble after 15 seconds, at which point you should flip it onto the hotter surface. Within 30 to 40 seconds, the tortilla should be speckled brown underneath. Remove from griddle, and use immediately. Makes 15. Cuisine: "Mexican" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "15 each" - - - - - - - - - - - - - - - - - - - Per serving: 728 Calories (kcal); 8g Total Fat; (9% calories from fat); 19g Protein; 152g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Rick Bayless, cookbook author and chef, is the co-owner; Frontera Grill and Topolobampo, 445 North Clark Street, Chicago, IL 60610. 312-661-1434 Nutr. Assoc. : 0 0 * Exported from MasterCook * Cornbread And Pumpkin Challah Stuffing With Dried Fruit Recipe By :Sara Foster Serving Size : 10 Preparation Time :0:00 Categories : Fruit Stuffing Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound unsalted butter -- melted, plus more 1 day-old Cornbread -- (see below) 1 day-old Pumpkin Challah loaf -- (see below) 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh marjoram 1 teaspoon coarse salt 1 pinch freshly- ground black pepper 3 cups homemade or canned chicken stock -- skimmed of fat 1/2 cup dried apricots -- diced 1/2 cup dried cranberries 1/2 cup dried cherries 1/2 cup dried figs -- chopped === CORNBREAD === 1 tablespoon unsalted butter 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons salt 2 teaspoons baking powder 1 cup milk 2 large eggs === PUMPKIN CHALLAH === 2 1/2 teaspoons active dry yeast - (1 1/2 packages) 3/4 cup egg yolks - (11 to 12 large eggs) 1 large egg yolk -- for glaze 1 tablespoon salt 2 tablespoons canola oil 1/4 cup honey 1 can pumpkin purée - (15 oz) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 8 cups all-purpose flour -- plus more Butter -- for bowl For the Cornbread: Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together the milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not over mix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes. (Makes one 8-inch square) For the Pumpkin Challah: Place 1/2 cup warm water (105 degrees) in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit about 5 minutes, until mixture becomes foamy. In the bowl of an electric mixer, combine the egg yolks with 1/2 cup warm water. In a medium bowl, combine the salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Add the pumpkin mixture to the mixer bowl, and combine using the dough-hook attachment. Add the proofed yeast, stirring until mixture is combined. Slowly add the flour, 1 cup at a time, until all the flour is incorporated into a dough. Transfer the dough to a lightly-floured work surface, and knead the dough by hand for 10 minutes. Place dough in a buttered bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour. Transfer the dough to a lightly-floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour. While the dough is rising, heat the oven to 350 degrees. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve. (Makes 2 loaves) Heat oven to 350 degrees. Butter two large casserole dishes, and set aside. Cut cornbread and challah into 1-inch cubes. Place in a large bowl with sage, marjoram, salt and pepper, and toss well. Bring chicken stock to a simmer in a medium saucepan. Add apricots, cranberries, cherries, figs. Pour chicken stock mixture over bread mixture. Stir to combine. Add melted butter, and stir to combine. Place mixture in prepared casseroles. Bake uncovered until golden brown on top and heated through, 40 minutes. If stuffing becomes too brown while baking, tent with foil. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 789 Calories (kcal); 26g Total Fat; (29% calories from fat); 16g Protein; 123g Carbohydrate; 115mg Cholesterol; 1384mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Sara Foster, Owner, Foster's Markets in North Carolina Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cornbread Triangles Recipe By :Recipe from Joseph T. Bonanno, Jr. Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 2/3 cup sifted all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup melted unsalted butter --cooled to room temperature 1 1/4 cups buttermilk -- room temperature 1 slightly beaten egg -- room temperature Heat oven to 400 degrees. When hot, heat an 8-inch cast-iron divided triangle pan in oven until very hot, 10 to 15 minutes. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended. Remove triangle pan from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter. Pour batter into pan, filling each triangle about two-thirds full. Bake until golden brown, about 20 minutes. Transfer pan to a wire rack, and cool for 5 minutes. Remove bread from pan, and cool completely on rack. Makes 8 triangles. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1058 Calories (kcal); 6g Total Fat; (4% calories from fat); 30g Protein; 220g Carbohydrate; 11mg Cholesterol; 2368mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Joseph T. Bonanno, Jr. is the author of "The Healthy Firehouse Cookbook" (Hearst Books, 1995; $20) & "The Firehouse Grilling Cookbook" (Broadway Books, 1998; $23) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cornbread With Sara Recipe By :Recipe from Sara Foster, owner of Foster's Markets in Durham and Chapel Hill, NC Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons salt 2 teaspoons baking powder 1 cup milk 2 large eggs Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together the milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not over mix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes. This recipe yields one 8-inch square of cornbread. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch square" - - - - - - - - - - - - - - - - - - - Per serving: 1396 Calories (kcal); 32g Total Fat; (20% calories from fat); 44g Protein; 230g Carbohydrate; 438mg Cholesterol; 5477mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cosmopolitan (Martha Stewart) Recipe By :Recipe from Dale DeGroff Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces Absolut Citron vodka 1 ounce Cointreau 1/4 ounce fresh lime juice 1 ounce cranberry juice 1 cup ice cubes Orange peel -- for garnish Combine vodka, Cointreau, lime juice, cranberry juice, and ice in a cocktail shaker. Shake well. Strain into a chilled cocktail glass. Garnish with orange peel. This recipe yields 1 serving. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Dale DeGroff was the head bartender at New York City's fabled Rainbow Room. He now presides over the bars at Windows on the World at the top of the World Trade Center, and at Blackbird Restaurant and Bar Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cottage Cheese Dill Skillet Bread Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 2 1/4 cups flour 1/4 cup water - (120 degrees) 1 cup lowfat cottage cheese 1 tablespoon unsalted butter -- melted 1/4 teaspoon baking soda 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon dill seed 2 teaspoons finely-minced onion 1/4 cup fresh snipped dill - (packed) 1 large lightly beaten egg -- room temperature nonstick cooking spray In the bowl of an electric mixer, gently combine the yeast, 1/4 cup flour and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes. Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes. Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes. Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 2g Total Fat; (11% calories from fat); 8g Protein; 31g Carbohydrate; 5mg Cholesterol; 555mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coulibiac With Ariadne Recipe By :Recipe from Ariadne Esterhazy Clifton Serving Size : 10 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white wine 2 celery stalks -- cut 1" lengths 2 cups celery leaves 2 carrots -- peeled, and cut 1" lengths 1 teaspoon black peppercorns 4 bay leaves - (to 5) -- preferably fresh 4 pounds boned skinned salmon fillet 1 package Japanese cellophane noodles - (4-oz) 10 tablespoons unsalted butter -- plus more 8 tablespoons melted unsalted butter -- for serving 1 tablespoon canola oil 4 leeks, white parts only -- thinly sliced 1/2 cup chopped fresh dill Coarse salt -- to taste Freshly-ground black pepper -- to taste 12 ounces skiitake or white button mushrooms -- sliced 2 hard-boiled eggs -- coarsely chopped cayenne pepper -- to taste 1/4 cup freshly-squeezed lemon juice -- plus 2 tablespoons freshly-squeezed lemon juice -- for serving 2 large egg yolks 2 tablespoons heavy cream === PUFF PASTRY === 1 pound all-purpose flour -- accurately weighed 1 pound cold unsalted butter -- in small pieces 1 teaspoon salt 1 cup heavy cream (or 1/2 cup heavy cream mixed with 1/2 cup ice water) For the puff pastry, in the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with butter until very smooth. Shape the mixture into a flat square 1 inch thick, wrap well in plastic, and chill for at least 30 minutes. Combine salt with the remaining flour in a large mixing bowl, and add cream (or cream and water). Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth but it should not be sticky. Shape it into a flat square 1 1/2 inches thick, wrap in plastic, and chill, at least 30 minutes. Remove the flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter dough. Place the butter dough in the center, fold up the ends to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes, so that the dough achieves the same temperature throughout. Remove the dough from the refrigerator and, on a lightly floured board, roll it out into a large rectangle approximately 1/2 inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout, so that the pastry will puff evenly when baked. Wrap the dough, and chill it for at least 30 minutes. This completes one turn. Repeat step five more times. Classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush of any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes the rolling out much easier, and it keeps the layers of butter of equal thickness. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap, and refrigerate until ready to use (up to 2 days), or freeze for future use. (Makes approximately 2 pounds) In a large fish poacher over medium heat, combine wine, celery, celery leaves, carrots, peppercorns, and bay leaves. Place salmon over vegetables, and add enough water to cover. Bring to a simmer, and cook until just done (still pink inside), about 15 minutes. Remove salmon from poacher; allow to cool. Using your hands, flake salmon into small pieces and place into a large bowl. Place cellophane noodles in a medium bowl. Pour over enough hot water to cover. Let sit until soft, about 7 minutes. Heat 4 tablespoons butter and canola oil in a large sauté pan over medium heat. Add leeks, and sauté until soft, about 4 minutes. Transfer to bowl with salmon. Add dill, salt, and pepper. Heat remaining 6 tablespoons butter in same sauté pan over medium heat. Add mushrooms, and sauté over high heat until dark brown, 2 to 3 minutes. Drain noodles, chop finely, and add to the salmon mixture. Stir in hard-boiled eggs, salt, pepper, cayenne, and lemon juice. Mix well to combine, and cover with plastic wrap. Refrigerate until ready to use. Heat oven to 400 degrees. Butter a baking sheet. Set aside. To assemble the coulibiac, roll out the puff pastry on a lightly floured surface to 1/8-inch thick, 20 by 24-inches. Using a sharp knife, divide pastry into a 9- by 24-inch rectangle and an 11- by 24-inch rectangle. Place the small rectangle on the prepared baking sheet. Mound salmon filling on the rectangle, leaving a 3/4-inch border. Brush the pastry border with ice water, and cover with larger top pastry rectangle. Trim corners, fold bottom pastry over, and press tightly to seal. Gather the scraps. Roll again, and cut into decorative shapes. Brush with ice water, and attach to coulibiac as desired. In a small bowl, whisk together egg yolks and cream. Brush the surface of the coulibiac with egg-yolk mixture. (The coulibiac can be refrigerated at this point up to 3 or 4 hours.) Using a small paring knife, cut a circle, about 1/2 inch in diameter, out of the top center of the coulibiac to allow steam to escape. Bake until puffed and golden brown, about 30 minutes. Let cool slightly before slicing into serving pieces. Meanwhile, in a small saucepan over low heat, melt 8 tablespoons butter. Remove from heat, and add 2 tablespoons lemon juice. Spoon over sliced coulibiac as desired. This recipe yields 10 to 12 servings. Comments: Many Russian recipes were adopted by Western European cuisine. Coulibiac, a savory Russian fish pie, is one such dish. Made with fish, hard-boiled eggs, shallots, mushrooms, and dill, it was originally called "kulebyaka." Translated into French, it became "coulibiac." Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 25g Total Fat; (55% calories from fat); 8g Protein; 38g Carbohydrate; 153mg Cholesterol; 260mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Ariadne Esterhazy Clifton is the owner of Ariadne Clifton Inc. Catering, 245 Western Avenue, Essex, MA 01929. 978-468-3888 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Ham With Salli Recipe By :Salli LaGrone Serving Size : 0 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 country ham - (14 to 17 lbs) 5 cups cold water Scrub ham with a vegetable brush to remove any mold. Place in a large pot or in a sink with enough cold water to cover. Let soak 24 hours. Preheat an electric oven to 350 degrees. Drain ham, and scrub again with vegetable brush to remove any salt residue. Place ham in a large roasting pan with 5 cups cold water. Cover tightly with parchment paper and aluminum foil. Transfer to oven at 7:00 P.M. and increase temperature to 500 degrees. Cook for 15 minutes, then turn off the heat. At 10:00 P.M., turn heat on to 500 degrees for 20 minutes, then turn off the heat. Remove the ham from the oven at 7:00 A.M. It is very important to never open the oven door after placing the ham inside. This recipe yeilds enough to serve a large crowd. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Martha's friend Salli LaGrone Nutr. Assoc. : 0 0 * Exported from MasterCook * Court Bouillon Recipe By :Recipe from Maguy Le Coze and Eric Ripert Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red-wine vinegar -- plus 2 tablespoons red-wine vinegar 1 sprig fresh thyme 1/2 small leek -- cleaned 1 piece carrot - (3") -- peeled 1 piece celery - (3") 3 medium garlic cloves -- peeled 2 bay leaves 1 teaspoon fine sea salt 1 1/2 teaspoons whole white peppercorns In a large saucepan over high heat, combine the ingredients with 7 cups water, and bring to a boil. Boil 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Makes 6 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Maguy Le Coze and Eric Ripert are the co-authors of "Le Bernardin Cookbook: Four Star Simplicity" (Doubleday, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cake with Mango Relish Recipe By :Martha Stewart Serving Size : 40 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry bread crumbs 2 large eggs -- lightly beaten 2 pounds lump crabmeat -- picked over 1/2 cup fresh cilantro -- chopped 4 scallions -- chopped 1 red bell pepper 1 yellow bell pepper 1 jalapeno pepper 2/3 cup mayonnaise Kosher salt -- to taste Freshly-ground black pepper -- to taste 1 cup vegetable oil -- for frying === MANGO RELISH === 2 mangoes 1 jalapeno pepper 1 garlic clove -- minced Juice of 1 lime 3 tablespoons cilantro -- chopped 1/4 teaspoon kosher salt 1/8 teaspoon freshly-ground black pepper Seed and dice all peppers. In a large bowl, gently mix together the bread crumbs, eggs, crabmeat, cilantro, scallions, peppers, mayonnaise, salt, and ground pepper. Form heaping tablespoons of crabmeat mixture into small, thick cakes, about 1 1/2-inch in diameter. Heat the vegetable oil in a large skillet over medium-high heat until hot, but not smoking. Cook the crab cakes for 2 to 3 minutes per side, until golden brown, turning them with a spatula. Drain on a plate lined with a paper towel before serving. Serve hot, topped with Mango Relish. MANGO RELISH: Peel and seed the mangoes; dice into 1/4" cubes. Place mango cubes in a medium mixing bowl, and toss with remaining ingredients; adjust seasoning to taste. Best if refrigerated before serving. (Makes 2 1/2 cups) Makes 40 cakes. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 9g Total Fat; (73% calories from fat); 5g Protein; 3g Carbohydrate; 28mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cakes With Ed Recipe By :Edward Brown Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds jumbo lump crab meat -- cleaned, drained 2 tablespoons mayonnaise 2 teaspoons Dijon mustard 2 large egg yolks 1 tablespoon Old Bay Seasoning 1/4 teaspoon coarse salt 1/4 teaspoon cayenne pepper 8 cups Corn Flake crumbs 4 tablespoons unsalted butter -- melted === GRAINY MUSTARD SAUCE === 9 tablespoons unsalted butter -- cut in tbspns 2 shallots -- thinly sliced 3/4 teaspoon Champagne vinegar 1 1/4 cups dry white wine 2 fresh thyme sprigs 2 tablespoons heavy cream 1/4 cup grainy mustard Coarse salt -- to taste Freshly-ground black pepper -- to taste === SCALLION SAUCE === 1/2 cup scallion greens -- roughly chopped 1/2 cup unsalted butter - (1 stick) 1 cup flat-leaf parsley leaves Juice of 1/2 lemon -- plus more if needed 1/2 cup heavy cream Coarse salt -- to taste Freshly-ground black pepper -- to taste For the Grainy Mustard Sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by two-thirds. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper. (Makes about 3/4 cup) For the Scallion Sauce: In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes. Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice. (Makes about 1/2 cup) For the Crab Cakes: Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into eight equal-size balls. Lightly dredge in Corn Flake crumbs, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces. This recipe yields 4 main course servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 608 Calories (kcal); 61g Total Fat; (94% calories from fat); 4g Protein; 4g Carbohydrate; 261mg Cholesterol; 419mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Edward Brown, Executive Chef, The Sea Grill, Rockefeller Center, 19 West 49th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cakes With Saffron Vinaigrette Recipe By :Hubert Sandot Serving Size : 5 Preparation Time :0:00 Categories : Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo lump blue crabmeat 1 large egg -- beaten 1 large egg yolk -- beaten 1 1/2 teaspoons minced garlic 1 1/2 tablespoons chopped onion 1 1/2 tablespoons chopped red bell pepper 1 1/2 tablespoons chopped green bell pepper 3/4 teaspoon coarse salt 1 1/2 teaspoons fresh thyme leaves 2 pinches finely-chopped fresh rosemary leaves 1/2 cup dried sourdough bread crumbs Tabasco sauce -- to taste 6 tablespoons extra-virgin olive oil === GARNISH === chives -- cut into 2" lengths 1/4 cup diced peeled seded tomato === SAFFRON VINAIGRETTE === 3 tablespoons lemon juice 1 tablespoon Dijon mustard 1 teaspoon sugar 1 pinch saffron, preferably Spanish 3 tablespoons extra-virgin olive oil 5 tablespoons vegetable oil Freshly ground black pepper -- to taste Heat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat). In a medium bowl, combine crab, egg, egg yolk, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into five 2-inch-thick cakes. Set aside. In a heavy-bottomed sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes, and sauté until lightly browned, about 2 minutes per side. Remove from sauté pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes. To make the Saffron Vinaigrette: In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine. (Makes 1/2 cup) Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes. This recipe yields 5 crab cakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 40g Total Fat; (94% calories from fat); 2g Protein; 3g Carbohydrate; 80mg Cholesterol; 333mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Hubert Sandot, owner and chef, Martinique Bistro, 5908 Magazine Street (At Eleonore Street), New Orleans, LA 70115. 504-891-8495. Fax: 504-861-0666. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab-Meat Canapes Recipe By :Recipe from Quincy Jones Serving Size : 80 Preparation Time :0:00 Categories : Appetizers Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo lump crab -- picked over, shells removed 1/4 cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons chopped tarragon Zest of 1 small lemon Juice of 1 small lemon Coarse salt Freshly-ground black pepper 1 small English cucumber -- ends trimmed, sliced 1/8" thick 4 small Belgian endive heads - (to 5) -- washed, and pulled apart 2 roasted red peppers -- peeled, seeded Place the crab in a medium-size mixing bowl. Add the mayonnaise, mustard, tarragon, lemon zest, and lemon juice. Stir to combine. Season to taste with salt and pepper. Top each slice of cucumber or leaf of Belgian endive with 1 heaping tablespoon of crab salad. Using a 3/8- to 1/2-inch heart-shaped aspic cutter, cut out roasted-red-pepper hearts. Garnish each mound of crab with a red-pepper heart. Makes 3 cups salad and about 80 hors d'oeuvres. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); 1g Total Fat; (92% calories from fat); trace Protein; trace Carbohydrate; trace Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crabmeat Salad And Wasabi Caviar In Vol-Au-Vent Recipe By :Martha Stewart Living Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Mayonnaise 2 teaspoons Wasabi paste or powder 1 pound Lump crabmeat -- picked clean 2 tablespoons Wasabi caviar Wasabi caviar for garnish Salt White pepper === VOL-AU-VENT === 1 Frozen puff pastry sheet -- from a 17 oz pkg 1 large Egg 2 tablespoons Milk VOL-AU-VENT: Heat oven to 400 degrees. Defrost pastry dough according to manufacturer's directions. In a small bowl, whisk together egg and milk; set aside. Line 2 baking sheets with parchment; set aside. On a lightly floured surface, use a 1-inch pastry cutter to make 36 rounds. Use the cutterto make indentations on the centers of the rounds without cutting through the dough. Using a pastry brush, coat rounds with egg wash. Cook on prepared baking sheets until raised and golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. Gently push the indented center into the cavity and remove to form a shell. If necessary, use a paring knife to coax out the center. Level the bottom with a paring knife so the shell won't wobble. Repeat with the remaining shells. (Makes 3 dozen shells) SALAD: In a large bowl, mix together mayonnaise, wasabi paste, and crabmeat. Gently fold in caviar. Season with salt and pepper; refrigerate until ready to serve. To serve, fill pastry shells with crab-caviar mixture; garnish with more caviar. Makes 3 dozen. Recipe Source: Martha Stewart Living - Recipe from Winter/Spring 1998 special issue of Martha Stewart Living Weddings Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 5g Total Fat; (63% calories from fat); 3g Protein; 3g Carbohydrate; 16mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Compote Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cranberries 1/4 cup sugar 1 cinnamon stick In a small saucepan over medium heat, combine 1/2 cup water, sugar, and cinnamon stick. Bring to a boil to dissolve sugar, lower heat to medium, and add cranberries. Cook until water reduces to a syrupy consistency and berries just begin to pop. Let stand until cooled, about 10 minutes. Serve warm as a garnish. This recipe yields 3/4 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cup" - - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 1g Total Fat; (1% calories from fat); 1g Protein; 79g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Cranberry Compote With Todd Recipe By :Todd English Serving Size : 8 Preparation Time :0:00 Categories : Accompaniment Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 medium red onion -- finely chopped 1 piece ginger (1" long) -- peeled, and finely chopped 2 cups fresh cranberries 1/2 cup freshly- squeezed orange juice 1/4 cup golden raisins 1/4 cup brandy 2 tablespoons light brown sugar - (packed) 2 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 1 tablespoon red-wine vinegar 2 cups cranberry juice 1 cinnamon stick 1/2 teaspoon freshly-grated nutmeg 1/4 teaspoon cayenne pepper 1/2 teaspoon salt Place a large skillet over medium heat. When hot, add oil. Add onion and ginger, and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar. Cook until syrupy and reduced by half, about 10 minutes. Add cranberry juice, cinnamon stick, nutmeg, cayenne, and salt. Simmer until thickened, 12 to 15 minutes. Remove cinnamon stick, and set aside to cool. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 2g Total Fat; (17% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 137mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Todd English, executive chef, cookbook author and owner of Olives and Figs restaurants Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Noëls Recipe By :Kim Noël Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1/2 cup sugar 2 tablespoons milk 1 teaspoon pure vanilla extract or rum 1/2 teaspoon salt 2 1/2 cups all-purpose flour 3/4 cup dried cranberries 1/2 cup chopped pecans 3/4 cup shredded unsweetened coconut In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cranberries, and pecans. Mix on low speed until fully combined. Divide dough in half. Shape each half into 8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly to coat the outside of logs. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours. Heat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to ungreased baking sheets, about 1 1/2 inches apart. Bake until edges are golden, about 12 minutes. Transfer to a rack to cool. Store up to 2 weeks in an airtight container. This redipe yields about 5 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 4g Total Fat; (56% calories from fat); 1g Protein; 6g Carbohydrate; 8mg Cholesterol; 19mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) one of the finalists in the Cookie of the Week contest and comes to us from Kara Kuster in Chicago. It's named after her sister, Kim Noël, who created the recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Orange Relish Recipe By :Recipe from Sara Foster, owner of Foster's Markets in Durham and Chapel Hill, NC Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh cranberries 1 cup sugar 1/2 cup freshly-squeezed orange juice Zest of 1 orange 4 oranges -- segmented, pith and membranes removed 1 cup seven-pepper jelly 1 tablespoon fresh herbs such as rosemary and thyme In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes. Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine. Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes. This recipe yields 4 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1243 Calories (kcal); 2g Total Fat; (1% calories from fat); 7g Protein; 319g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Pear Charlotte Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Bosc pears - (to 11) -- peeled, cored, and sliced in 1/2" wedges 2/3 cup sugar -- plus 2 tablespoons sugar 2 cups cranberries 1 cup unsalted butter - (2 sticks) 2 teaspoons ground cinnamon 20 slices best-quality white bread === VANILLA BEAN CREME ANGLAISE === 4 large egg yolks 1/4 cup sugar 1 cup milk 3/4 cup heavy cream 1/2 vanilla bean -- split === CRANBERRY COMPOTE === 1 1/2 cups cranberries 1/4 cup sugar 1 cinnamon stick To make the Vanilla Bean Creme Anglaise: In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream, and vanilla bean in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about a 1/3 of the cream mixture into the yolk mixture. Return the combined mixtures to the saucepan. Fill a large bowl or sink with ice and water. Cook Crème Anglaise over medium heat, stirring constantly with a wooden spoon, until mixture thickens to the consistency of heavy cream. Discard the vanilla bean, and strain the Crème Anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight container, refrigerated, until ready to serve, up to 4 days. (Makes 2 cups) To make the Cranberry Compote: In a small saucepan over medium heat, combine 1/2 cup water, sugar, and cinnamon stick. Bring to a boil to dissolve sugar, lower heat to medium, and add cranberries. Cook until water reduces to a syrupy consistency and berries just begin to pop. Let stand until cooled, about 10 minutes. Serve warm as a garnish. (Makes 3/4 cup) Heat a large, high-sided skillet or sauté pan over high heat. Add half the pears and 1/3 cup sugar. Cook, stirring occasionally, for 5 minutes. Add 1 cup cranberries, and continue to cook until pears are soft and just beginning to turn golden, 12 to 20 minutes (cooking time will vary depending on the type of pears and their ripeness). Remove skillet from heat, and transfer pears to a large bowl to cool. Repeat process with the remaining pears, cranberries, and 1/3 cup sugar. Heat oven to 350 degrees. Melt the butter in a small saucepan set over medium heat, stirring occasionally. Whisk in the cinnamon and remaining 2 tablespoons sugar, and set aside. Cut the crusts from the bread. Cut each slice into three 1- by 2 1/4-inch pieces. Discard the scraps, or save for making breadcrumbs. Generously brush one side of the cut bread pieces with the butter mixture. Leaving the bottom open, line the sides of the jumbo muffin-tin cups with overlapping pieces of bread, with the buttered side facing out, against the tin, pressing as you go. Pack about 2/3 cup pear mixture into each muffin tin, making sure the pears are flush with the top of the tin and the bread slices. Place the tin in the oven, and bake until the bread is golden brown on the outside, about 20 minutes. Transfer the muffin tin to a wire rack to cool for 10 minutes. Unmold the charlottes by inverting onto a baking sheet or cutting board. Serve immediately with Vanilla Bean Crème Anglaise and Cranberry Compote as a garnish. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 16g Total Fat; (37% calories from fat); 4g Protein; 55g Carbohydrate; 188mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Raisin Pie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- All-purpose flour -- for dusting 2 cups fresh cranberries 1 1/2 cups golden raisins 1/2 cup sugar -- or to taste 1/4 cup pure maple syrup 1/2 teaspoon pure vanilla extract 1 dash brandy Grated zest of 1 orange 2 tablespoons cold unsalted butter -- in small pieces === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup unsalted butter -- chilled, cut up 1/4 cup ice water - (to 1/2 cup) For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Line a baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour, and roll each disc of dough into an 11-inch circle. Press one circle into a 9-inch pie plate. From the remaining pastry, cut as many 1/2-inch lattice strips as possible. Transfer strips to prepared baking sheet. Transfer bottom crust and strips to refrigerator until chilled. Heat oven to 425 degrees. Line a second baking sheet with parchment paper; set aside. Place cranberries and raisins in a large mixing bowl. Add sugar, maple syrup, vanilla extract, brandy, and orange zest. Toss to combine. Pour into chilled bottom crust. Dot top with butter. Weave pastry strips over top to make lattice. Trim and crimp edges as desired. Bake for 15 minutes. Reduce oven temperature to 350 degrees, and continue to bake until crust is golden brown and juices in center of pie bubble, 35 to 40 minutes. Cool before serving. This recipe yields 1 nine-inch double-crust pie. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch pie" - - - - - - - - - - - - - - - - - - - Per serving: 4009 Calories (kcal); 188g Total Fat; (41% calories from fat); 43g Protein; 564g Carbohydrate; 496mg Cholesterol; 2196mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 14 1/2 Fruit; 36 1/2 Fat; 7 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Relish Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Holidays Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh cranberries 1 cup sugar Juice of 1 lemon Zest of 1 lemon Zest of 1 orange 3/4 cup fresh orange juice 1/4 cup crystallized ginger -- chopped fine In food processor, pulse 2 cups cranberries until chopped. In saucepan over medium heat, combine sugar, citrus zests, orange juice, and ginger. Bring to a simmer; cook for 10 minutes. Add chopped cranberries; cook, stirring, until thickened, about 15 minutes. Remove from heat. Stir in remaining cranberries and lemon juice. Transfer to medium bowl to cool, about 20 minutes. Cover, and refrigerate. Makes 2 cups. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1141 Calories (kcal); 1g Total Fat; (0% calories from fat); 3g Protein; 255g Carbohydrate; 37mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 16 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cream And Sugar Bread Tart Recipe By :Recipe from Patricia Wells Serving Size : 0 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Grated zest of 1/2 lemon 1 pound Basic Bread Dough -- (see below) 1/2 cup crème fraîche or sour cream 1/2 cup sugar === BASIC BREAD DOUGH === 1 teaspoon active dry yeast 1 teaspoon sugar 1 1/3 cups lukewarm water -- (about 105 degrees) 2 tablespoons extra-virgin olive oil 1 teaspoon fine sea salt 4 cups bread flour -- plus more In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. (Makes 1 1/2 pounds dough) Heat oven to 450 degrees. Knead the lemon zest into the bread dough. Roll out the dough to about 10 inches, and carefully transfer the dough to a baking sheet. Spread the crème fraîche evenly onto the bread dough right to the edge. Sprinkle with sugar. Bake until the tart is puffed and golden brown, about 25 minutes. Remove from the oven, let sit for about 3 minutes (so the cream and sugar solidify, and the tart is easier to cut), and serve. This recipe yields one 10-inch tart. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 ten-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 2632 Calories (kcal); 36g Total Fat; (12% calories from fat); 67g Protein; 503g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 27 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 7 Other Carbohydrates NOTES : Recipe adapted from "Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France" (Scribner, 1996; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Cheese Frosting Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Fillings/Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound cream cheese -- room temperature 12 tablespoons salted butter -- room temperature 1 1/2 teaspoons vanilla extract 3/4 teaspoon almond extract 1 1/2 pounds confectioners' sugar In an electric mixer with a paddle attachment, beat the cream cheese, butter, and vanilla and almond extracts until smooth. Gradually add the sugar, and continue beating until well mixed and easy to spread. Frost the cake or cupcakes with an offset spatula. Unused frosting can be refrigerated in an airtight container for up to three days. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1212 Calories (kcal); 119g Total Fat; (87% calories from fat); 26g Protein; 11g Carbohydrate; 374mg Cholesterol; 1006mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Cream Hearts Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup unsalted butter -- room temperature 1/3 cup heavy cream 1/4 teaspoon vanilla extract 1 pinch salt 1 1/4 cups pink sanding sugar 3/4 cup red-currant jelly In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, butter, cream, vanilla, and salt until smooth. Flatten dough into two equal discs, and wrap in plastic. Chill until firm, 2 to 3 hours. Arrange rack in middle of oven. Heat oven to 325 degrees. Line three baking sheets with Silpats (French nonstick baking mats). On a well-sugared surface, roll out dough, one half at a time, to a 1/8-inch thickness, continuously sprinkling sugar over the dough while rolling. Using a 2-inch heart-shaped cutter, cut out 72 heart shapes. Place 24 cookies on each baking sheet. Chill all cookies until firm, about 10 minutes. Bake cookies, one sheet at a time, until light golden brown, about 15 minutes. Transfer to a rack to cool. In a small bowl, stir the jelly until smooth. Place jelly in a small pastry bag fitted with a #11 plain round tip and pipe 1/2 teaspoon per cookie on half of the cookies. Place remaining cookies on top to form sandwiches. This recipe yields about 36 cookie sandwiches. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 6g Total Fat; (68% calories from fat); 1g Protein; 5g Carbohydrate; 17mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Lemon-And-Raspberry Tart Recipe By :Daniel Boulud Serving Size : 2 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SWEET-TART DOUGH === 9 tablespoons Unsalted butter -- room temperature 1 cup Confectioners' sugar -- plus 2 tablespoons Confectioners' sugar 1 3/4 cups All-purpose flour -- plus more 1 pinch Salt 1 large Egg -- lightly beaten === FILLING === 1 1/2 medium Lemons 2 large whole Eggs 1 large Yolk 6 tablespoons Granulated sugar 3/4 cup Heavy cream 12 ounces Raspberries To make the Sweet-Tart Dough: Using an electric mixer fitted with the paddle attachment, beat the butter until soft and very smooth. Add the confectioners' sugar, and beat until blended. Add the flour and salt. With the mixer running at low speed, beat the dough until it becomes crumbly. Add the egg, and continue mixing until the dough just comes together (do not overwork it). Turn out the dough onto a work surface, and gather into a ball. Cut in half, and shape each half into a disk. Wrap both pieces of the dough in plastic. Refrigerate at least 1 hour. Lightly butter the insides of two 8- by 3/4-inch round tart rings. Place the rings on a baking sheet lined with parchment paper. Working on a lightly floured work surface, roll one disk of the dough to an 1/8-inch thickness. Fit the dough into a tart ring, pressing lightly against the bottom and up the sides. Run your rolling pin against the rim of the circle, and cut off the excess. Repeat with second disk of dough and tart ring. Chill 30 minutes. Heat oven to 350 degrees with rack in center. Line each tart shell with a circle of parchment paper, and fill shells with pie weights or dried beans. Bake crusts 15 minutes, remove the paper and beans, and bake just until the edges of the crusts are golden, 3 to 5 minutes. Transfer baking sheet to a rack to cool. To make the Filling: Grate the zest of each lemon using the small holes of a box grater, and set aside. With a small knife, cut off enough of the top and bottom of each lemon, exposing the flesh. Stand the lemons on end, and carefully cut away the white pith and a tiny bit of the flesh from the entire surface of each lemon; the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides, and cut each lemon crosswise into 1/2-inch-thick slices; remove seeds. Place lemon slices, whole eggs, egg yolk, granulated sugar, and heavy cream in the jar of a blender, and puree until smooth. Strain the mixture into a bowl, and whisk in the reserved lemon zest. Lower the oven temperature to 300 degrees. Scatter the raspberries over the bottom of the two crusts. Pour the lemon filling into crusts. Bake tarts just until the filling has set in the centers, about 25 minutes; the filling should not shimmy when the edges of the tarts are tapped lightly. Transfer tarts to a wire rack to cool. Serve. Makes 2 tarts. Recipe Source: Martha Stewart Living - Recipe from Daniel Boulud, owner and executive chef of Cafe Boulud Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1495 Calories (kcal); 93g Total Fat; (55% calories from fat); 24g Protein; 148g Carbohydrate; 542mg Cholesterol; 194mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 17 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Polenta Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Grains Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Low-sodium chicken stock 1 cup Polenta 1/4 cup Skim milk Kosher salt Freshly ground pepper In a large saucepan, bring the chicken stock to a rolling boil. Reduce heat to medium, and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form. Cover and cook over low heat for 20 minutes, or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve. Serves 4. Content per Serving: 171 calories, 8g protein, 28 g carbohydrates, 2 g fat, 0 mg cholesterol, 309 mg sodium. Calories from fat: 11 percent Recipe Source: ContraCosta Times - 1-21-1998 Recipe from "Martha Stewart's Healthy Quick Cook" (Clarkson Potter, $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 1g Total Fat; (1% calories from fat); 7g Protein; 55g Carbohydrate; trace Cholesterol; 8mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Crème Brûlée With Francisco Recipe By :Francisco Gutierrez Serving Size : 9 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dark-brown sugar - (firmly packed) 4 cups heavy cream 1 vanilla bean -- seeds scraped 3/4 cup granulated sugar 7 large egg yolks Spread brown sugar on a large plate or baking sheet, and let dry, uncovered, for about 3 hours. When it is sufficiently dried, it will feel sandy. Pass the dried brown sugar through a sieve to remove any lumps. Set aside. Heat oven to 300 degrees. In a small pot over medium heat, combine cream with vanilla seeds and pod and granulated sugar. Heat the mixture, stirring occasionally, until bubbles start to form around the edges. Be sure not to let the cream boil. Remove from heat, and set aside. In a large mixing bowl, whisk egg yolks. Continue to whisk while slowly pouring the hot cream mixture into the egg yolks. Whisk until the mixture is smooth. Strain the mixture into a large measuring cup with a spout through a fine-mesh sieve to remove the vanilla-bean pieces and any overcooked eggs. Place nine 5-ounce shallow ramekins on a baking pan with 1-inch-high sides. Transfer the baking pan to the oven. Fill the ramekins to the top with the custard. (It is important to fill the molds to the top, as the custard will lose volume as it bakes). Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake until the custard is set and trembles slightly when shaken, about 40 minutes. Remove the ramekins from the water bath, and place on a cooling rack for 30 minutes. Chill for 2 hours or up to 3 days before serving. The custards will finish setting in the refrigerator. Heat broiler. Just before serving, sift about 2 tablespoons dried brown sugar over each custard. Transfer the ramekins to a clean baking sheet. Place the baking sheet about 4 inches from the broiler, and broil until the sugar is caramelized, about 40 seconds. Place each crème brûlée on a small dessert plate, and serve immediately. This recipe yields 9 servings. Comments: When making crème brûlée, always use fresh grade-A eggs, and keep in mind that it's easier to separate the egg yolks from the whites if they're chilled first. For the best flavor, use vanilla beans. Just before serving, quickly brown the custard's sugared top under either a broiler or a salamander (a handheld wand that can be heated on the stove, then passed over the top of the crème brûlée). Traditional crème brûlée dishes are four inches in diameter and three quarters of an inch deep, but you can also bake and serve them in porcelain ramekins and miniature soufflé cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-30-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 475 Calories (kcal); 43g Total Fat; (80% calories from fat); 4g Protein; 20g Carbohydrate; 310mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Chef Francisco Gutierrez, Le Cirque 2000, 455 Madison Avenue, New York, NY 10022. 212-303-7788. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Creme Fraiche (Martha Stewart) Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups heavy cream 1/2 cup lowfat buttermilk 1 teaspoon sugar -- (optional) 1/2 teaspoon vanilla extract -- (optional) Pour cream and buttermilk into a lidded jar. Replace lid, shake, and let mixture rest at room temperature 6 to 8 hours. Refrigerate at least 24 hours; mixture reaches optimal thickness after 4 to 5 days. In a large metal bowl, whip refrigerated cream, sugar, and vanilla with a balloon whisk until it achieves the consistency of whipped cream. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1302 Calories (kcal); 133g Total Fat; (90% calories from fat); 11g Protein; 20g Carbohydrate; 494mg Cholesterol; 260mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Crepe Sucree Beggar's Purses With Mehdi Recipe By :Mehdi Chellaoui Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- plus 1 tablespoon all-purpose flour 3 large eggs -- lightly beaten 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups milk -- more if necessary 3 tablespoons melted unsalted butter or vegetable oil 4 lemons Fresh raspberries and strawberries -- for serving === CREME PATISSIERE === 1 cup milk 3 large egg yolks 3 tablespoons sugar 3 tablespoons all-purpose flour 1 teaspoon pure vanilla extract === SAUCE AU CHOCOLAT === 4 ounces semisweet or bittersweet chocolate -- best-quality === CREME ANGLAISE === 1 cup milk 3 tablespoons sugar 3 large egg yolks 3/4 teaspoon pure vanilla extract To make the Crème Patissiere: In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth and free of lumps. Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute. (Turning the pan as you whisk helps to easily reach all areas of pan.) Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla. Place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool. (Makes 1 1/4 cups) To make the Sauce Au Chocolat: Coarsely chop chocolate. In a small saucepan, melt chocolate with 1/2 cup water over medium heat, about 2 minutes. When mixture comes to a boil, whisk gently until smooth. Continue whisking while sauce gently boils for 1 minute. If sauce is too thin, cook it longer. If it is too thick, add more liquid, and return to a boil. You may need to add as much as another 1/4 cup water to reach the desired consistency. For a thick sauce -- to use hot as an ice-cream topping or at room temperature as a coating for cream puffs and éclairs -- use only 1/4 cup water. Remove from heat, and allow to cool to room temperature. (Makes 3/4 cup) To make the Crème Anglaise: In a small, heavy-bottomed saucepan, bring milk and sugar to a simmer over medium-high heat. Place egg yolks in a bowl. Slowly add the hot milk, whisking constantly. Return to the saucepan, and whisk rapidly over medium heat for several seconds. Do not boil. Remove from heat. The sauce should have thickened enough to lightly coat a spoon. If the sauce is too thin, return the pan to the heat, and whisk several seconds more. The whole process should take less than 10 seconds. Strain through a fine sieve into a bowl, and stir in vanilla. Serve either hot or cold. If serving cold, cover surface with plastic wrap, and refrigerate. The sauce will be slightly thicker when cold. (Makes 1 1/2 cups) To make the crêpes: Place the flour in a bowl, and add the eggs, sugar, vanilla, and 1/2 cup of the milk. Whisk slowly until a smooth batter forms. Add remaining 1 cup milk, and whisk to combine. Cover, and refrigerate batter for 30 minutes or overnight. Just before using, whisk in melted butter. The batter can also be prepared in a blender: Place the ingredients in the jar of a blender, then turn it on and off quickly. Scrape down flour from sides, and blend again until smooth. Heat a 6-inch crêpe pan, either well-seasoned or with a nonstick surface, over medium heat. The pan is ready when a drop of water dances on the hot surface. Hold pan in one hand, tilting it slightly. Using a small ladle, pour about 2 tablespoons batter into pan where sides and bottom meet. Turn pan in a circular motion to spread batter evenly. The amount of batter used should just coat bottom of pan. Any excess should be poured back into bowl. Cook the crêpe until edges begin to brown, 2 to 3 minutes. Flip, and cook 10 to 15 seconds more. Slide onto a plate. The surface of the crêpe should be medium brown in color. (If, after cooking two crêpes, the color is too dark or too light, adjust heat accordingly. At the same point, if the crêpes are too thick, thin batter with milk.) Repeat with remaining batter, stacking crêpes on top of one another until all the batter is used. Allow crêpes to cool. To make lemon-zest strips: Using a channel knife and working from top to bottom, remove long strips from lemons. Try to keep the strips as intact as possible to yield about three 4-inch-long strips from each lemon. Bring a medium pot of water to a boil. Add lemon strips, and blanch for 30 seconds. Remove, and pat dry. To make the purses: Place a crêpe on a clean work surface. Fill with about 1 tablespoon crème pâtissière. Gather edges of crêpe up and around filling, creating a "beggar's purse." Tie purse closed with lemon-zest strip. Repeat with remaining crêpes, crème pâtissière, and lemon zest strips. If desired, reserve a few crêpes to fill with berries when plating. To serve, arrange purses on plates. Decorate plates with sauce au chocolate, raspberry coulis, or crème anglaise, if desired, and berries. An unfilled crêpe, if using, can be folded and filled with diced berries. This recipe yields 16 to 24 six-inch crêpes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 5g Total Fat; (31% calories from fat); 5g Protein; 18g Carbohydrate; 122mg Cholesterol; 40mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mehdi Chellaoui a participant in the Careers Through Culinary Arts Program, 155 West 68th Street, New York, NY, and a senior at Long Island City High School. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crepes (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Brunch Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups pastry flour -- not self-rising 1/2 teaspoon salt 3 cups milk 8 large eggs 1 large egg yolk 2 tablespoons melted clarified butter -- plus In a medium bowl, sift together the flour and salt. Make a well in the center. Whisk together the milk, eggs, and egg yolk in a medium bowl. Pour the milk mixture into the center of the well, slowly whisking in the flour from the sides of the well. Add 2 tablespoons clarified butter, and whisk to combine. Strain the mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes. Remove the batter from the refrigerator. Heat a six-inch crepe pan or nonstick frying pan over medium-high heat. Brush with clarified butter, and heat until very hot. Add a couple of tablespoons of batter, turning and swirling the batter in the pan to completely coat. Cook until brown on the bottom, 1 to 2 minutes. Flip the crepe with a spatula, and cook until golden brown on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crepe pan. Makes fifty to sixty 6-inch crepes. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "50 crepes" - - - - - - - - - - - - - - - - - - - Per serving: 1034 Calories (kcal); 65g Total Fat; (57% calories from fat); 71g Protein; 39g Carbohydrate; 1808mg Cholesterol; 1875mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Crepes Suzette Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Brunch Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 brown-sugar cubes 2 blood oranges 2 tablespoons clarified butter -- melted 8 crepes Juice of 1 blood orange 1 tablespoon orange-flavored liqueur -- plus 2 teaspoons orange-flavored liqueur, such as Cointreau or Grand Marnier Infuse the brown-sugar cubes with orange oil by rubbing them over the skins of the blood oranges. Place sugar cubes in a mortar and pestle, and crush. Brush a large skillet with clarified butter, and heat over medium-high heat. Add a crepe to the skillet. Brush one side of the crepe with clarified butter, sprinkle with 1/8 teaspoon sugar, and drizzle with 1/4 teaspoon orange-flavored liqueur; keep the pan moving to prevent the crepe from sticking. Then fold the crepe into quarters, and push to one side of the pan. Repeat with remaining crepes, again, keeping pan moving. Pour blood orange-juice over the pile of crepes. Remove pan from heat, and add 1 tablespoon orange-flavored liqueur to skillet. Return skillet to heat, and ignite. Cook until flames subside. Serve immediately. Serves 2 to 3. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 13g Total Fat; (99% calories from fat); trace Protein; 0g Carbohydrate; 33mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crepes With Caramelized Pears Recipe By :Recipe from Jacques Torres Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CREPES === 3 large eggs 1/4 cup granulated sugar 1 vanilla bean -- seeds scraped, and pod saved for later use 1/2 cup all-purpose flour Grated zest of 1/2 orange Grated zest of 1/2 lemon 2/3 cup whole milk 1/2 cup heavy cream 1 tablespoon unsalted butter - (to 2 tbspns) -- for cooking === CARAMELIZED PEARS === 3 pears 2 tablespoons dark rum 1/4 cup granulated sugar 1 tablespoon unsalted butter For the Crepes: Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve. Grease an 8-inch nonstick crepe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again. Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily. (Makes about 12) For the Caramelized Pears: Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooking until the pears are done. Pour the caramelized pears onto a plate. To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into three strips lengthwise. If your vanilla bean halves are not wide enough to cut into three strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips. Place one crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make eleven more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve. This recipe yields 12 filled crepes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "12 filled crepes" - - - - - - - - - - - - - - - - - - - Per serving: 1781 Calories (kcal); 77g Total Fat; (39% calories from fat); 33g Protein; 235g Carbohydrate; 777mg Cholesterol; 295mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 5 Fruit; 13 1/2 Fat; 6 1/2 Other Carbohydrates NOTES : Jacques Torres is the author of "Dessert Circus: Extraordinary Desserts You Can Make at Home", (William Morrow and Company, 1998; $22) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Asparagus Straws Recipe By :Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart with Susan Spungen Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 asparagus spears -- trimmed 6 sheets phyllo dough -- thawed if frozen 3 tablespoons unsalted butter -- melted 12 slices prosciutto - (6 oz total) -- halved crosswise 4 ounces grated Parmesan cheese Bring about 1 inch water to a boil. Place asparagus in steamer basket over boiling water. Cover tightly and steam until just al dente and bright green, about 2 minutes. Transfer to colander to cool. Preheat oven to 450 degrees and adjust rack to middle position. Line baking sheet with parchment paper. Place 1 sheet of phyllo dough on a dry surface; keep remaining sheets covered with a slightly damp towel. Lightly brush dough with melted butter and cut into 4 rectangular pieces, each measuring 5 by 7 inches. Place 1 piece of prosciutto on phyllo, lining it up along 1 short edge of rectangle. Arrange an asparagus spear on top of prosciutto along same short edge of the rectangle, letting tip lay exposed beyond top edge of dough by 3/4 inch or so. Sprinkle with 1/2 teaspoon Parmesan. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat procedure with remaining ingredients, transferring straws onto prepared baking sheet. The straws may be made 1 to 2 hours ahead up to this point, covered with plastic wrap and refrigerated. Before baking, sprinkle top of each straw with remaining cheese. Bake until golden brown, 5 to 8 minutes. Serve warm, either whole or sliced into bite-size pieces. Makes 24 servings. Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 3g Total Fat; (65% calories from fat); 3g Protein; 1g Carbohydrate; 8mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Crispy Potato Sopes (Masa Boats) with Goat Cheese and Herb Salad Recipe By :Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and Topolabampo, Chicago Serving Size : 18 Preparation Time :0:00 Categories : Appetizers Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium baking potatoes - (abt 1 lb) -- peeled, and cut in large pieces 3/4 teaspoon salt -- plus more 1 cup fresh smooth-ground corn masa for tortillas or 1 cup dry masa harina -- mixed with 1/2 cup plus 2 tablespoons warm water Vegetable oil to depth of 1/2" -- for frying 1 1/2 teaspoons balsamic vinegar 3/4 cup Mixed Tomato Salsa 2 cups thinly-sliced herb leaves - (loosely packed) such as watercress, arugula, or basil 1/2 cup crumbled goat cheese === MIXED TOMATO SALSA === 1 plum or regular tomato -- cut 1/4" dice 12 yellow cherry tomatoes -- cut into sixths 1 small sweet onion -- cut 1/4" dice 1 large jalapeño pepper -- seeded, deribbed, and minced 1 serrano chile -- seeded, deribbed, and minced 2 tablespoons chopped fresh cilantro 1/2 teaspoon coarse salt 1/4 teaspoon freshly-ground black pepper To make the mixed tomato salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, serrano, cilantro, and salt and pepper. Season to taste. Cover with plastic wrap, and let sit at room temperature for 1 hour to allow the flavors to blend. (Makes 2 3/4 cups) In a medium-size saucepan, boil potatoes in salted water to cover until tender, about 25 minutes. Drain and cool. Push potatoes through a sieve into a bowl. Scrape the potatoes into a 1-cup measuring cup, and discard the rest. Return potatoes to bowl. Knead in the masa or masa harina. Stir in 3/4 teaspoon salt. Heat a griddle or heavy skillet over medium heat. Divide the dough into 18 balls slightly larger than golfballs, and cover with plastic to keep from drying out. If the balls crack when you are rolling them, knead a few drops of water into the dough to give them the consistency of a soft cookie dough. Cut two sheets of plastic (preferably from heavyweight food-storage bags) into 6-inch squares. One by one, form the fat little tortillas that will become the sopes: With your hands, gently press out a ball of the dough between the sheets of plastic into a 2 1/2-inch circle (it should be about 1/4-inch thick). Peel off the top sheet. Use your thumb and first finger to pinch up the dough into a border about 1/2-inch high around the edge to form a little boat. Flip the tortilla -- uncovered-side down -- onto the fingers of one hand, then gently peel off the second piece of plastic. In one flowing movement, roll the tortilla off your hand and onto the griddle or skillet. After about 50 seconds, when the tortilla has loosened itself from the cooking surface, remove it from the griddle. This is just to set the surface of the tortilla, not cook the masa all the way through. While the first tortilla is cooking, continue pressing out others and adding them to the griddle or skillet. After cooking, pierce the bottoms with a fork, taking care not to poke it all the way through. Slip the cooled sopes into a plastic bag or cover them to keep from drying out. Heat the oil to 375 degrees. Turn on the oven to its lowest setting, and set out a baking sheet lined with paper towels to drain the sopes. Stir the balsamic vinegar into the salsa and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, about 50 to 60 seconds. Drain them upside down on the paper towels. As the sopes are fried, keep them warm in the oven. When all of the sopes have been fried, arrange them on a serving platter. Spoon about 1/2 tablespoon of salsa into each one, top with a tuft of the herbs, and sprinkle generously with the cheese. Serve immediately. Makes 18 sopes. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 1g Total Fat; (59% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy, Crunchy Fried Chicken Recipe By :Recipe from Chris Kimball Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coarse salt (or 6 tbspns table salt) 1 whole chicken -- serving size pieces 1 1/2 cups all-purpose flour 1/4 cup cornmeal 2 teaspoons dried thyme or oregano -- and/or 1 pinch cayenne pepper 1 teaspoon table salt 1/2 teaspoon freshly-ground black pepper 2 eggs 1/2 cup buttermilk Peanut oil -- for frying In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a jelly-roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat. When oil reaches 365 degrees (if you don't have a thermometer, simply wait until the oil starts to smoke -- very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin-side down, and cover pan. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace -- not too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking. Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or cookie sheet. Let drain for 5 minutes, and serve. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1051 Calories (kcal); 61g Total Fat; (53% calories from fat); 74g Protein; 45g Carbohydrate; 434mg Cholesterol; 12183mg Sodium Food Exchanges: 3 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Chris Kimball is the author of "The Yellow Farmhouse Cookbook" and editor of "Cooks Illustrated" magazine Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Croissant Dough With Nancy Recipe By :Nancy Silverton Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole milk 1 fresh cake yeast - (1.3 oz) (or 1 tbspn + 1/4 tspn active dry yeast) 1 tablespoon salt 1/4 cup light brown sugar - (lightly packed) 4 cups unbleached all-purpose flour -- plus more 1 1/2 cups unsalted butter - (3 sticks) -- chilled, see * Note * Note: Use the highest-quality butter for best results. In the bowl of an electric mixer fitted with the dough hook, combine milk, yeast, salt, brown sugar, and 4 cups of flour. Mix on low until the dough is smooth, about 6 minutes. The dough should be soft, but not too sticky. Turn dough out onto a lightly floured work surface, and knead for a few minutes. Shape dough into a rectangle, about 1 1/2 inches thick, wrap in plastic wrap, and chill for 1 hour. Place butter between two cotton dish towels, and beat with a rolling pin, flattening it into a rectangle approximately 5 by 8 inches. On a lightly floured work surface, roll the dough into a 10- by 16-inch rectangle, 1/2-inch thick, lifting the dough and stretching the corners to help maintain a rectangular shape and an even thickness. With the short side parallel to the edge of the work surface, place the butter in the middle of the dough. Fold the bottom edge up, just past the middle, and the top edge down to the bottom edge, creating a letter fold. Enlarge the rectangle by rolling the dough into a 10- by 15-inch rectangle, about 1/2-inch thick. If any butter shows through dough, lightly sprinkle with flour to prevent sticking. With the longer side parallel to the edge of the work surface, fold the left side over two thirds across, and then fold the right side over to meet the left edge, stretching the corners and squaring off the sides so the edges line up. This completes the first fold. Wrap in plastic and refrigerate for 1 hour. On a lightly floured work surface, place the open seam to the right and roll the dough out into a 10- by 15-inch rectangle, about 1/2-inch thick. Fold the bottom up to the middle and the top edge down to the bottom edge, completing the second fold. Wrap dough in plastic wrap, and place in the refrigerator for 1 hour. Place the open seam to your right, and roll and fold the dough in the same manner, squaring off the edges as you roll. Allow to rest in the refrigerator for 1 hour, and repeat the rolling, folding, and resting process once more for a total of four times. Wrap dough tightly in plastic, and chill for at least 3 hours, but no longer than overnight. For longer storage, freeze dough. This recipe yields 3 pounds and 5 ounces dough. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/4 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 12g Total Fat; (48% calories from fat); 12g Protein; 17g Carbohydrate; 50mg Cholesterol; 6574mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Nancy Silverton, La Brea Bakery, 624 S. La Brea Avenue, Los Angeles, CA Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Croque Monsieur Recipe By :Recipe from Philippe Bertineau Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter -- plus 1 teaspoon unsalted butter 1/2 cup pastry flour -- plus 1 tablespoon pastry flour 4 cups milk 1 cup grated Gruyere (or Swiss) cheese Coarse salt Freshly-ground white pepper Freshly-ground nutmeg Cayenne pepper -- to taste 8 slices white bread, 1/2" thick 8 ounces sliced Gruyere (or Swiss) cheese 6 ounces French ham -- thinly sliced Butter -- for pan In a medium saucepan, melt butter over medium-high heat. Add the flour, and cook until foaming, about 1 minute, stirring constantly. Continue to cook, stirring, until the flour taste is cooked out, about 3 minutes. In a medium saucepan, warm the milk. Slowly add warm milk to butter-flour mixture, stirring so no lumps form. Bring mixture to a boil. Reduce the heat to low, and cook for an additional 2 minutes. Stir in half of grated cheese, and season to taste with salt, white pepper, nutmeg, and cayenne. Cook until thickened, about 2 to 3 minutes. Remove from heat, transfer to a bowl, and set aside to cool. Toast the bread on both sides in a hot oven until golden brown. Arrange 4 pieces of toast on work surface, and spread with a small amount of sauce. Cover with a slice of cheese, slice of ham, and another slice of cheese. Top each sandwich with another piece of toast. Spread with additional bechamel sauce and sprinkle each sandwich with remaining 1/2 cup grated cheese. Place sandwiches in an ovenproof pan brushed with butter, and bake in 450 degree oven until heated through, about 4 minutes. Transfer to broiler, and broil until golden brown and bubbly. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 24g Total Fat; (73% calories from fat); 8g Protein; 11g Carbohydrate; 77mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Philippe Bertineau is the Chef de Cuisine at Payard Patisserie and Bistro, 1032 Lexington Avenue, New York, NY 10021, (212)-717-5252 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Croquembouche Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PATE-A-CHOUX PUFFS === 1 1/2 sticks unsalted butter 1/4 teaspoon salt 1 teaspoon sugar 1 1/2 cups all-purpose flour -- sifted 6 large eggs -- beaten with 1 teaspoon water -- for egg glaze === MOCHA CREME PATISSIERE === 6 large egg yolks 1/2 cup sugar 1/2 cup all-purpose flour -- sifted 2 cups milk 3 tablespoons unsalted butter 2 ounces semisweet chocolate 2 teaspoons instant espresso powder mixed with 2 teaspoons hot water === CARAMEL === 2 cups sugar 2 tablespoons corn syrup Heat oven to 425 degrees. To make the puffs, melt butter in 1 1/2 cups water with salt and sugar. Remove pan from heat and add flour. Return pan to heat and beat vigorously for 2 to 3 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add eggs, one at a time, beating vigorously. Using a pastry bag fitted with a coupler and 1/2-inch wide plain tip, pipe out mounds that are 1-inch high and 3/4-inch in diameter on a parchment-lined baking sheet. Brush with egg glaze and smooth the tops. Bake for 20 to 25 minutes, until puffed and golden. Cool on racks. (The puffs can be made ahead and frozen until ready to assemble.) To make the creme patissiere, beat egg yolks, gradually adding sugar, until mixture is thick and pale yellow. Beat in flour. Scald milk and add in dribbles, reserving 1/2 cup. Place mixture in a clean pot over high heat and stir vigorously until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat. Beat in butter, a tablespoon at a time. Melt chocolate and add to mixture with the espresso. Let cool completely. Just before assembling croquembouche, fill a pastry tube fitted with a 1/4-inch wide top with creme. Insert tip into puffs and pipe in creme to fill. To make the caramel, combine 2/3 cup water, sugar, and corn syrup in a medium saucepan and bring to a boil over high heat. Do not stir. Cover pan and boil until steam dissolves any crystals. Uncover and boil 5 more minutes, or until syrup is amber. Remove from heat. Dip the bottom of each puff into the caramel and arrange in a pyramid. Cut the tip from a balloon whisk, dip into caramel and whirl strands of caramel around croquembouche to form a spun-sugar web. This recipe yields ?? servings. Source: "Martha Stewart Living Magazine, Dec 1995/Jan 1996" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 5821 Calories (kcal); 265g Total Fat; (40% calories from fat); 96g Protein; 790g Carbohydrate; 2930mg Cholesterol; 1237mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 48 Fat; 38 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Croquembouche with Passion Fruit Mousse Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pastry Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter 1 pinch salt 1/2 teaspoon sugar 3/4 cup flour 3 large eggs 1 egg -- beaten with 1 teaspoon water === NOUGAT === 1 cup sugar Juice of 1/2 lemon 1 cup finely-ground toasted almonds === PASSION-FRUIT MOUSSE === 3 large eggs 1/3 cup sugar 1/3 cup passion fruit puree plus 1 tablespoon passion fruit puree 1 tablespoon unsalted butter 2 teaspoons powdered gelatin 1/4 cup fresh orange juice 1 cup heavy cream === CARAMEL === 2 cups sugar 2 tablespoons corn syrup === ROYAL ICING === 3 ounces confectioners' sugar 1 tablespoon meringue powder 15 dragees -- for decoration Heat oven to 425 degrees. Bring butter, 3/4 cup water, salt, and sugar to a boil over medium heat in a small saucepan. Remove from the heat and stir in flour with a wooden spoon until well combined. Return to heat and mix vigorously for 2 to 3 minutes. Mixture will come together to form a mass, and a film will be present on the bottom of the pan. Remove from heat and add eggs, one at a time, beating vigorously after each addition. Using a pastry bag fitted with a 1/4-inch round #11 pastry tip, pipe out 3/4-inch rounds on a parchment-lined baking sheet. Using a small pastry brush, egg wash each round. Smooth the top of each with your finger. Transfer to oven and bake until puffed and golden brown, about 20 minutes. Remove from the oven and pierce each puff with a sharp knife, allowing the steam to escape so that the interior of the puffs are not soggy. Return to oven for 10 minutes. Cool on a wire rack. To make the nougat: Heat sugar and lemon juice in a medium saucepan over medium heat. Do not stir. Boil until thick and amber brown, with a temperature of between 330 and 350 degrees, as measured with a candy thermometer. Stir in the almonds. While still warm, pour the mixture out onto an oiled marble slab and spread out with an oiled offset spatula, folding the nougat over onto itself several times to cool slightly. While still very warm, roll out the nougat into a very thin layer with a lightly oiled rolling pin. Lightly oil a 5-inch tart pan and place on a baking sheet. Cut an 8-inch circle from the nougat and transfer to the tart pan. Place nougat and tart pan in a 300-degrees oven for 3 to 4 minutes, until pliable. Remove from oven and carefully push nougat into tart pan. With a sharp knife, cut excess even with the top edge of the tart pan. Cut the remaining nougat into 15 one-inch equilateral triangles with a sharp knife. If the nougat becomes cold and difficult to cut, return to oven for 1 or 2 minutes. Form base and triangular pieces for Croquembouche with prepared Nougat; set aside. To make the Passion Fruit Mousse: Fill a large bowl with ice and water; set aside. In a small nonreactive saucepan, combine eggs, sugar, and passion-fruit puree; cook, stirring constantly over medium-low heat until mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Remove from heat; immediately add butter, and stir well to combine. In a small saucepan, combine orange juice and 2 tablespoons cold water. Sprinkle the gelatin over the liquid and let stand, without stirring, for 5 minutes. Heat gelatin over low heat until thoroughly dissolved. Pour the passion-fruit mixture through a fine sieve into a non-reactive bowl. Stir in gelatin mixture. Place bowl over prepared ice bath, whisking constantly until cool. In a chilled bowl, whip the heavy cream until stiff peaks are formed, about 2 to 3 minutes. Whisk one-third of the whipped cream into the passion-fruit mixture. Then, in two additions, fold the lightened passion-fruit mixture into the remaining whipped cream. (Makes 3 2/3 cups) Transfer prepared Passion-Fruit Mousse to a pastry bag fitted with a 1/8-inch round tip. Fill each puff with mousse; set aside. To make the caramel: Bring sugar, corn syrup, and 2/3 cup water to a boil over high heat in a small saucepan, without stirring. Leave the cover on the saucepan to allow the steam to dissolve any sugar crystals that may have formed. Uncover pan and continue to boil until sugar syrup reaches between 330 and 350 degrees on a candy thermometer. Remove from heat and use immediately. If the caramel begins to harden, briefly return to heat. (Makes 1 1/2 cups) Use prepared Caramel to attach the nougat triangles at a 25-degree angle to the base, forming a crown. Working quickly, dip puffs, one by one, into the caramel syrup in order to adhere puffs to one another, forming a 6 1/2-inch-tall cone-shaped tower on a sheet pan. When completed, transfer and attach to crown with caramel. To make Royal Icing: In a small bowl, combine the confectioners' sugar, meringue powder, and 4 teaspoons water. Stir until smooth. (Makes 1/2 cup) Fill a pastry bag fitted with a small round #3 pastry tip with prepared Royal Icing and outline the triangular sections of the base. Attach a dragee to the tip of each triangle before serving. Cuisine: "Mexican" Source: "Winter/Spring 1998 special issue of Martha Stewart Living Weddings" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 5064 Calories (kcal); 200g Total Fat; (34% calories from fat); 54g Protein; 788g Carbohydrate; 1852mg Cholesterol; 681mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 37 Fat; 47 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crostata Dough Recipe By :Johanne Killeen and George Germon Serving Size : 4 Preparation Time :0:00 Categories : Breads/Rolls Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached all-purpose flour 1/4 cup superfine sugar 1/2 teaspoon coarse salt 1/2 pound very cold unsalted butter -- cut in 1/2" cubes Place flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter, tossing quickly with fingers to coat each cube with flour. (This will prevent cubes from sticking together, so they will combine more evenly with flour in the next step.) Pulse 15 times, or until butter is size of small peas. With processor running, add 1/4 cup ice water all at once through feed tube. Process for about 10 seconds, stopping before dough becomes a solid mass. Turn onto plastic wrap, pressing dough to form a 7-inch disk. Wrap dough completely, and refrigerate for at least 1 hour. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. If frozen, defrost the dough, wrapped, at room temperature for 30 to 45 minutes, until it is pliable but still cold. This recipe yields 2 large or 4 small crostatas. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Cucina Simpatica: Robust Trattoria Cooking" by Johanne Killeen and George Germon, owners of Al Forno restaurant (HarperCollins, 1991; $30). Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Crostini with Smashed Peas and Fresh Mint Recipe By :Martha Stewart Serving Size : 72 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium leek - (abt 8 oz) -- white and light-green parts only 2 tablespoons olive oil -- plus more 1 teaspoon minced garlic -- or to taste 6 tablespoons finely-chopped shallots 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 2 cups fresh or thawed frozen peas 2 tablespoons chicken stock -- skimmed of fat 1/4 cup chopped mint 1 ficelle or thin baguette Quarter the leek lengthwise, and slice crosswise into 1/4-inch-thick pieces. Place in a large bowl of cold water, and let stand for 5 to 10 minutes to rid the pieces of dirt and sand. Using a slotted spoon, lift leek pieces out of water, and drain. In a medium skillet, heat 1 tablespoon of olive oil over low heat; add the garlic, shallots, leek, and salt and pepper. Cook until very soft but not browned, about 15 minutes. Add the peas, raising the heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes. Transfer the pea mixture to a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half of the peas for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary. Cut bread into 1/4-inch-thick slices, brush with oil, and toast under the broiler on both sides until golden brown. Spread the pea mixture on the toasted bread, and serve immediately or at room temperature. Makes about 72. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Croûtes Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices white bread 1/4" thick Melted unsalted butter or extra-virgin olive oil Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using a round cookie or oval cutter, cut bread into eight shapes, each just larger than a poached egg. Brush both sides with butter or oil. Bake, turning once, until light golden brown and crisp, about 15 minutes. This recipe yields 8 croûtes. Comments: French for "crusts," croûtes are slices of bread that have been cut into round shapes and toasted. They're most commonly served in bowls of soup or as hors d'oeuvres topped with cheese or tapenade. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Crudites with Buttermilk-Peppercorn Dip Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon coarse salt 4 ounces haricots verts or wax beans 1 bunch thin asparagus 1 bunch celery 1 small jicama 1 medium cucumber or 3 kirby cucumbers -- peel on 2 bunches scallions 1 bunch carrots 1 medium yellow squash 1 medium zucchini 1 medium daikon 12 cherry tomatoes === BUTTERMILK-PEPPERCORN DIP === 1 cup sour cream 2 tablespoons buttermilk 1 teaspoon ground mixed peppercorns, (black, pink, and green) 2 teaspoons minced chives 1/2 teaspoon finely-chopped fresh thyme 1 large shallot -- minced 1/2 teaspoon coarse salt To make the Buttermilk-Peppercorn Dip: Place the ingredients in a medium bowl, and stir well to combine. Serve immediately or store, covered, in the refrigerator, for up to 48 hours. (Makes 1-1/3 cups) Prepare a large bowl of ice water, and set aside. Bring a large pot of water to a boil, and add the salt. Trim the beans, and place in the boiling water. Blanch for 15 to 25 seconds until the color becomes bright green. Use a slotted spoon to transfer the beans to the ice bath to cool. When cool, remove them from the ice water, pat dry with a paper towel, and set aside. Trim the woody ends from the asparagus, and immerse in the boiling water. Blanch until bright green, about 30 seconds; transfer to the ice bath to cool. Remove them from the ice water, pat dry, and reserve. Separate the celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Trim the bottoms and tops off each stalk, and set aside. Peel the jicama, and cut into 1/4-inch matchsticks 3 to 5 inches in length. Set aside. Wash the cucumber very well, and cut in half (if using regular cucumbers); cut cucumber into spears, and set aside. Trim the scallions to 9-inch lengths, and set aside. Wash and peel the carrots, and cut lengthwise into strips measuring 1/4 inch in diameter. Set aside. Wash the squash and zucchini very well, and cut into 1/16-inch-thick slices lengthwise, preferably on a mandoline. Peel the daikon, and cut into 1/16-inch-thick slices lengthwise. Set aside all the slices, covered with a damp towel, until serving time. Wash and dry the cherry tomatoes. Set aside. Place the beans, asparagus, celery, jicama, cucumbers, and carrots in serving glasses. Roll up the squash, zucchini, and daikon strips, and place on the serving platter with the other vegetables. Place the tomatoes in a bowl or glass. Serve the crudites with the Buttermilk-Peppercorn Dip. Serves 12. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 4g Total Fat; (45% calories from fat); 2g Protein; 10g Carbohydrate; 9mg Cholesterol; 577mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crumb Topping Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup dark-brown sugar 1/2 teaspoon cinnamon 8 tablespoons cold unsalted butter -- cut into pieces 1/2 cup rolled oats In the bowl of a food processor, combine flour, sugar, and cinnamon. Add butter; pulse until large crumbs form, about 30 seconds. (If you don't have a food processor, rub butter into flour mixture with your fingers until large crumbs form.) Add oats; pulse until just combined. Left over topping can be stored in the freezer for up to 3 months. Makes enough for two 9-inch pies. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 613 Calories (kcal); 4g Total Fat; (5% calories from fat); 19g Protein; 123g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Crunchy Praline Cookie Recipe By :Martha Stewart Serving Size : 96 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 8 tablespoons unsalted butter -- room temperature 1 cup light-brown sugar - (packed) 1 large egg 1 tablespoon bourbon or fresh orange juice 1 1/2 cups finely-chopped pecans 1/2 cup dark-brown sugar - (packed) 1/2 teaspoon cinnamon 1/4 cup sour cream Heat oven to 350 degrees; line 2 baking pans with parchment paper; set aside. In a medium bowl, sift together flour, salt, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the light-brown sugar until light in color and well blended. Add the egg and bourbon (or juice); beat until combined. Gradually add the sifted ingredients, and mix until just incorporated. In a small bowl, combine the pecans, dark-brown sugar, cinnamon, and sour cream. Set the filling aside. Roll the dough into eight dozen 1/2-inch balls. Working in batches, place balls on the prepared baking pans, spaced 1 1/2 inches apart. Insert the end of a wooden spoon into each ball. Fill each hole with 1/4 teaspoon filling. Bake until filling melts into the cookies, 8 to 10 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week. This recipe yields about 8 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 1g Total Fat; (52% calories from fat); trace Protein; 2g Carbohydrate; 5mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cucumber Raita Recipe By :Recipe from Ismail Merchant Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups plain yogurt 1/2 medium cucumber -- peeled 1/2 teaspoon salt 1/2 teaspoon cumin 1 sprig mint -- chopped Place the yogurt in a medium-sized mixing bowl, and then grate in the cucumber. Season with salt, cumin, and mint; stir well with a spoon. Chill the raita slightly before serving. Makes 2 cups. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 14g Total Fat; (43% calories from fat); 16g Protein; 25g Carbohydrate; 54mg Cholesterol; 1271mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Cucumber Sake Cups Recipe By :Martha Stewart Serving Size : 3 Preparation Time :0:00 Categories : Condiments Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Japanese cucumber -- * see note * Note: Japanese cucumbers, with fewer seeds and less pulp, will make cleaner cups. Slice ends off cucumber, then slice crosswise into three 2-inch sections. Stand one section at a time on its base; slice sides from top to bottom, squaring cucumber; reserve skin. With apple corer, hollow out centers; leave 1/2-inch at bottom so sake will not leak out. Cut reserved cucumber into matchsticks; dip into sake, and sprinkle with some salt to bring out the sake's sweetness. Makes 3 cups. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Cucumber Salad (Martha Stewart) Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 English cucumber Coarse salt Freshly-ground black pepper 8 fresh mint leaves - (to 10) -- stacked, rolled, and thinly sliced 1 1/2 tablespoons sherry vinegar Zest of half a lemon -- sliced thin Partially peel cucumber lengthwise and thinly slice on the diagonal. Place in a small bowl and season with salt and pepper to taste. Add mint, sherry vinegar, and thinly sliced lemon peel. Set aside and let flavors mature for about 30 minutes at room temperature before serving. Makes 2 servings. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 2 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cucumber Sandwiches With Egg And Mint Recipe By :Anton Edelmann Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices white bread, extra-thin 1 tablespoon unsalted butter -- room temperature 2 large hard-boiled eggs -- finely grated 2 tablespoons crème fraiche 1/2 bunch fresh mint leaves -- finely chopped Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/2 English cucumber -- peeled, and thinly sliced lengthwise Spread one side of each slice of bread with butter. Set aside. In a small bowl combine eggs, crème fraiche, and mint. Season with salt and pepper. Spread egg mixture 1/4-inch thick on 2 slices bread. Top with sliced cucumber, and cover with the remaining slices of bread. Remove crusts, and cut each sandwich into three equal fingers. This recipe yields 6 finger sandwiches. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 5g Total Fat; (81% calories from fat); 2g Protein; trace Carbohydrate; 80mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cucumber, Mint, And Raisin Yogurt With Parvin Recipe By :Parvin Klein Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Condiments Iranian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups plain whole-milk yogurt 4 Kirby cucumbers -- peeled, and roughly chopped 2 tablespoons chopped mint 1/2 cup raisins -- rinsed 1 teaspoon coarse salt 1/4 teaspoon freshly-ground black pepper Stir yogurt to remove any lumps. In a large bowl, combine all ingredients. If not using immediately, drain the yogurt in a cheesecloth-lined sieve before adding the other ingredients. This recipe yields 6 servings. Comments: A traditional Iranian meal begins with several small dishes of appetizers laid out on an embroidered sofreh, or blanket. Yogurt, often enhanced with seasonal vegetables and herbs, serves as a staple of these first-course dishes, the theme of which is simplicity; they require little preparation and combine only a few flavors. A typical selection on a sofreh might include anything from a simple salad of cucumbers, tomatoes, and onions to this delicious yogurt dish Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-12-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 315mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Parvin Klein, Color director, John Barrett Salon at Bergdorf Goodman, 754 Fifth Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cucumber-Sour Cream Dip Recipe By :Recipe from "Entertaining" by Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large cucumbers -- peeled, seeded, finely grated 2 pints sour cream 1/2 cup chopped herbs, such as parsley, chives, tarragon, mint, dill, or combination Coarse salt Freshly-ground black pepper In a strainer, squeeze out excess liquid from the cucumbers. Mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use. Variations: Substitute 1 pint good-quality whole milk plain yogurt for one pint of the sour cream. Omit herbs and add one clove minced garlic and approximately 1 tablespoon cumin, to taste. Or add 4 or 5 finely minced scallions, greens included. One to two tablespoons Dijon mustard can be added to either combination. Makes 1 quart. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1998 - Clarkson N. Potter - $24.95" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 2049 Calories (kcal); 194g Total Fat; (83% calories from fat); 33g Protein; 56g Carbohydrate; 408mg Cholesterol; 502mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 38 1/2 Fat; 0 Other Carbohydrates NOTES : Special thanks to Rosie O'Donnell, host of "The Rosie O'Donnell Show" Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cup-O'-Cobbler Recipe By :Susan Spungen Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ripe peaches or other summer fruit -- pitted, sliced, (abt 4 to 5 cups) 1 cup sugar 8 tablespoons unsalted butter - (1 stick) 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon freshly-grated nutmeg 1 pinch salt 1 cup milk Whipped cream -- for serving Heat oven to 350 degrees. Combine sliced peaches and 1/4 cup sugar in a medium bowl. Toss to coat peaches evenly with sugar. Set aside until sugar melts and peaches begin to extract their juice, about 10 minutes. Line two baking pans with parchment paper. Place eight 8-ounce baking dishes on prepared baking pans. Place 1 tablespoon butter in the bottom of each baking dish. Transfer to oven until butter is melted and bubbling, 5 to 10 minutes. Meanwhile, in a medium bowl, whisk together remaining 3/4 cup sugar, flour, baking powder, nutmeg, and salt. Add milk slowly, whisking until completely combined. Divide batter evenly among hot baking dishes. Spoon an equal amount of peaches with their juice into the center of each baking dish, keeping an outer edge of batter. Return to oven, and bake until tops are golden brown, about 1 hour. Serve with whipped cream. This recipe yields 8 servings. Comments: Simple and delicious, this recipe is named cup-o'-cobbler because it's made with one cup each of sugar, flour, and milk, and served in individual cup-size baking dishes (you can also use a two-quart baking dish). Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 39g Carbohydrate; 4mg Cholesterol; 154mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Susan Spungen, Food editor, Martha Stewart Living Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Currant-Cumin Potato Cakes Recipe By :Recipe from Jean-Georges Vongerichten Serving Size : 0 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 pounds Yukon gold potatoes -- cut 1" pieces 1 fennel bulb top 2 tablespoons curry powder Coarse salt -- to taste 11 tablespoons unsalted butter 1/2 cup all-purpose flour -- plus more 1 cup dried currants Freshly-ground black pepper 1 large egg -- well beaten 1 1/2 teaspoons cumin seeds 4 tablespoons clarified unsalted butter Peel and wash the potatoes. Place the potatoes and the fennel top in a large saucepan, and cover with water. Add 1 tablespoon curry powder and a pinch of salt, and cook until tender, about 25 minutes. Drain potatoes well, and pass through a food mill into a large bowl. Add 8 tablespoons of butter and the flour, stirring to incorporate. Add the remaining curry powder and the currants. Season with salt and pepper. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mixture into 2-inch balls. With lightly floured hands, form balls into 3-inch round by 1/2-inch thick cakes. Melt remaining 3 tablespoons butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 teaspoon cumin seeds, and gently press seeds into each cake to adhere. Heat 1 tablespoon clarified butter in a saute pan set over medium heat. Place 3 cakes in saute pan, cumin seed-side down, and cook until golden, about 1 to 2 minutes. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes. Transfer baking sheet to oven, and bake until the cakes are heated through, about 3 minutes. Makes 18 cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "18 cakes" - - - - - - - - - - - - - - - - - - - Per serving: 1859 Calories (kcal); 134g Total Fat; (62% calories from fat); 21g Protein; 162g Carbohydrate; 528mg Cholesterol; 92mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 7 Fruit; 26 Fat; 0 Other Carbohydrates NOTES : Jean-Georges Vongerichten is executive chef/owner; Prime Steakhouse, Bellagio Hotel, 3600 Las Vegas Boulevard South, Las Vegas, NV 89109; 702-693-8484 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Pineapple and Ginger Chutney Recipe By :Recipe from Chris Schlesinger Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable or peanut oil 1 red onion -- cut 1/2" squares 1/4 cup minced ginger 1 tablespoon diced jalapeno pepper 1 tablespoon minced garlic 3 tablespoons curry powder 1 1/2 cups white vinegar 1/2 cup orange juice 1 cup brown sugar 1/2 cup dark raisins 1 pineapple -- cut 1/2" dice In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic, and stir for 1 minute. Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple. Simmer for 15 to 20 minutes, stirring occasionally, until liquid has thickened slightly. Remove from heat and allow to cool to room temperature. Store in an airtight container, refrigerated, up to 2 weeks. Makes about 4 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1034 Calories (kcal); 5g Total Fat; (4% calories from fat); 8g Protein; 265g Carbohydrate; 0mg Cholesterol; 85mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 5 Fruit; 1/2 Fat; 10 1/2 Other Carbohydrates NOTES : Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts is the author of four cookbooks, including "Salsas, Sambals, Chutneys & Chowchows: Intensely Flavored 'Little Dishes' from Around the World" (Hearst Marine Books, 1995; $15) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Shrimp With Cinnamon Basmati Rice Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice/Grains Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 oranges 1 pound peeled deveined large shrimp -- tails on 1 tablespoon hot curry powder Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons olive oil 1 small onion -- cut 1/4" dice 2 celery stalks -- strings removed, cut 1/4" dice 1 teaspoon dried oregano 1 cup tomato juice 1/2 cup heavy cream Fresh oregano sprigs -- for garnish === CINNAMON BASMATI RICE === 1 tablespoon unsalted butter 1/2 medium yellow onion -- cut 1/4" dice 1 pinch ground cloves 1/4 teaspoon ground cinnamon 1 cup uncooked basmati rice 1 bay leaf 1 stick cinnamon 2/3 cup golden raisins Coarse salt -- to taste Freshly-ground black pepper -- to taste For the Cinnamon Basmati Rice: Melt the butter in a medium saucepan over medium heat. Add the onion, cloves, and ground cinnamon; cook until onion is translucent and mixture is fragrant, about 5 minutes. Place rice in a sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated with butter mixture. Add bay leaf, cinnamon stick, raisins, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until water has been absorbed and rice is cooked, 10 to 15 minutes. Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve. Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate. Heat remaining tablespoon oil. Add onion, celery, dried oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes. Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Serve over Cinnamon Basmati Rice, and garnish with fresh oregano. This recipe yields 4 servings. Comments: When selecting shrimp, make sure they smell like the sea without a hint of ammonia. Deveining small and medium shrimp is unnecessary (unless for cosmetic purposes). However, because the intestinal veins of larger shrimp contain grit, they should always be deveined. When storing fresh shrimp, rinse them under cold water, and drain thoroughly. Cover them tightly with plastic wrap, and refrigerate no longer than two days. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 21g Total Fat; (52% calories from fat); 3g Protein; 39g Carbohydrate; 49mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Squash and Apple Soup Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Holidays Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sour cream 1/4 cup maple syrup Salt 1 cup pumpkin seeds -- shelled 8 tablespoons unsalted butter 2 small buttercup or butternut squash -- halved lengthwise 2 medium onions -- chopped 3 celery stalks -- chopped 3 medium carrots -- chopped 1/4 cup dark-brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon curry powder 1/4 teaspoon cayenne pepper 4 Macoun apples -- peeled, cored, and chopped 2/3 cup brandy 1/4 cup honey Freshly-ground black pepper -- to taste Heat oven to 35O degrees. In small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate. In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside. Butter 9- by 13- by 2-inch baking dish. Place squash, cut-side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside. In large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy, cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, and salt and pepper to taste; pulse to combine. To serve, garnish with a dollop of maple cream, and sprinkle with the pumpkin seeds. Serves 8 to 10. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 21g Total Fat; (64% calories from fat); 2g Protein; 24g Carbohydrate; 50mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Custard Tart With Teresa Recipe By :Teresa Barrenechea Serving Size : 8 Preparation Time :0:00 Categories : Custard Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- melted, cooled, plus more 2 cups milk 1 cup all-purpose flour 1 cup sugar 3 large eggs -- separated Fresh berries -- for serving Heat oven to 350 degrees. Lightly butter a 9-inch pie plate; set aside. In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine. In a separate bowl, whisk egg whites to soft peaks with a wire whisk. Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries. Can be served warm or chilled. This recipe 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 15g Total Fat; (42% calories from fat); 6g Protein; 40g Carbohydrate; 109mg Cholesterol; 53mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Teresa Barrenechea, Owner, Marichu Restaurant, 342 East 46th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cutting Board Salad Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salads/Dressings Salmon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === ROASTED PEPPERS === 3 yellow peppers 3 red peppers 1/4 cup olive oil 8 sprigs thyme 1 head roasted garlic === COURT BOUILLON === 1 quart water 1 1/2 cups white wine 1 onion -- sliced thin 1 lemon -- sliced thin 6 sprigs dill 1 teaspoon black peppercorns 1 teaspoon salt 6 center-cut salmon fillets - (3 to 4 oz ea) === SALAD === 1/2 pound wax beans 3/4 pound haricot vert 2 tablespoons capers 1 pint cherry tomatoes -- halved 1/2 small fennel bulb -- sliced thin 2 tablespoons flat-leaf parsley 1 tablespoon thyme leaves Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon balsamic vinegar Roast the peppers on top of the stove, on the grill or under the broiler. Remove to a medium bowl, cover with plastic wrap and let steam for 10 minutes. When cool enough to handle peel and discard the skin. Return to the bowl and add the olive oil, thyme sprigs, roasted garlic (which has been peeled and separated into cloves) and let marinate for 30 to 45 minutes. Meanwhile, combine the water, white wine, onion, lemon, dill, peppercorns and salt in a shallow pot. Bring to a boil and reduce the heat to simmer. Add the salmon and poach 8 to 10 minutes. Remove from the court bouillon and set aside. The salmon may be chilled at this point. Blanch wax beans and haricot verts until tender. In a very large platter arrange the salmon and peppers in a decorative fashion, reserving the flavored oil. Between the salmon and peppers place small bunches of wax beans and haricot vert. Evenly distribute the tomatoes on top and in between. Sprinkle with capers and drizzle with the reserved oil from the peppers. Top with the fennel, parsley, thyme, and balsamic vinegar. Season to taste with salt and pepper. Serves 6 to 8 as a main course. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 10g Total Fat; (45% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 419mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dacquiose Cake with Mocha Filling Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === DACQUOISE LAYER === 1/2 cup ground hazelnuts 3/4 cup sugar 4 large egg whites -- room temperature === PASTRY CREAM === 1 cup milk 1/4 cup sugar 2 tablespoons all-purpose flour 3 large egg yolks 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter === GENOISE LAYER === 6 tablespoons unsalted butter -- melted, cooled 6 large eggs -- room temperature 1 cup sugar 1 1/2 teaspoons fresh lemon juice 1 1/3 cups all-purpose flour === MOCHA BUTTERCREAM FILLING === 1 cup sugar 1/3 cup water 8 egg yolks 2 cups unsalted butter -- cut up 6 ounces semisweet chocolate -- melted, cooled 2 tablespoons instant espresso powder 1 batch chilled Pastry Cream DACQUOISE LAYER: Heat the oven to 225 degrees. Line a 12 1/2- by 17 1/2-inch baking pan with parchment paper. Combine hazelnuts and 3 tablespoons sugar in a small bowl. In the bowl of an electric mixer, beat egg whites on low speed until foamy. Increase speed to medium, slowly adding 1 tablespoon sugar. Increase to high speed and slowly but steadily add remaining sugar. Continue beating until the mixture is smooth and forms stiff, shiny peaks. Using a rubber spatula, fold in nut mixture. Spread meringue evenly into prepared pan. Bake until crisp and firm, about 60 to 75 minutes. Cool 5 minutes in pan and transfer to baking rack to cool completely, removing parchment paper. Using a serrated knife, cut into three rectangles; 6 by 3 1/2 inches. Place remaining scraps in a plastic bag and crush with a rolling pin, making coarse crumbs that will later be used to cover the outside of the cake. PASTRY CREAM: Heat the milk in a medium-size heavy saucepan until hot but not boiling. Combine sugar and flour in a medium bowl, and slowly add the hot milk. Pour this mixture back into the saucepan and bring to a boil over low heat, stirring constantly. Cook until smooth and thick, about 2 minutes. Off the heat, beat in egg yolks, one at a time. Return the mixture to the heat, and boil for about a minute, stirring vigorously. Remove from the heat and continue to beat until the mixture cools slightly. Stir in the vanilla and butter, blending thoroughly. Cover the pastry cream with plastic wrap directly touching the surface and let it cool completely in the refrigerator. (Makes 1 1/2 cups) GENOISE LAYER: Heat oven to 350 degrees. Line a 12 1/2- by 17 1/2-inch pan with parchment paper, brush with soft butter, and dust with flour, shaking out excess. Remove the bowl from an electric mixer. Place eggs and sugar in the bowl. Using a hand whisk, stir until mixed. Set bowl over a pot of simmering water; whisk until mixture is warm, about 3 minutes. Transfer bowl back to electric mixer; beat with a whisk attachment on high for about 7 minutes, or until mixture leaves a trail resembling a ribbon that blends back into the surface 3 seconds after the whisk is lifted. Add lemon juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely incorporated, stream in butter and fold in. Pour mixture into prepared pan. Bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool in pan. Invert pan to remove cake; peel off parchment. Once cake is completely cooled, cut into three 6- by 3 1/2-inch rectangles with a serrated knife. Reserve scraps for another use. MOCHA BUTTERCREAM FILLING: In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until the syrup reaches soft-ball stage (238 degrees on a candy thermometer). Meanwhile, beat the egg yolks on medium speed until light and fluffy, 4 to 7 minutes. With mixer running, pour the syrup into the egg yolks in a steady stream, and beat on high speed until the stream is no longer visible, about 3 minutes. Add the butter, piece by piece; beat 3 to 5 minutes, until frosting is smooth and spreadable. If it looks curdled during beating process, continue beating to smooth it out. Dissolve espresso powder in 1 teaspoon of hot water. Add with chocolate to buttercream, beating to combine. While the buttercream is soft, remove the pastry cream from the refrigerator. Stir it with a rubber spatula until it is smooth and creamy. Add about 1/3 cup of the pastry cream to the buttercream, stirring until the mixture is smooth and well-blended. Fold in the remaining pastry cream. (Makes 4 cups) TO ASSEMBLE THE CAKE: Trace a 6- by 3 1/2-inch rectangle onto a piece of 3/16-inch foam board (available at art supply stores). Cut out the rectangle with a utility knife. Place one dacquoise layer on the foam board and use an offset spatula to cover with a thin layer of mocha filling. Top with a layer of génoise, and another layer of filling. Continue layering, ending with a layer of génoise. Spread the assembled cake with a thin layer of filling, covering the top and sides. Gently press reserved dacquoise crumbs onto the top and sides of cake. Using a ribbon, decorate the cake like a gift box, tucking the ends of ribbon under cake. Cuisine: "Mexican" Source: "Winter/Spring 1998 special issue of Martha Stewart Living Weddings" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 9365 Calories (kcal); 626g Total Fat; (58% calories from fat); 121g Protein; 872g Carbohydrate; 4735mg Cholesterol; 844mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 118 1/2 Fat; 47 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dale's Simple Syrup Recipe By :Recipe from Dale DeGroff Serving Size : 0 Preparation Time :0:00 Categories : Beverages Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part sugar 1 part water Combine equal parts sugar and water by volume. Transfer to a bottle. Seal with a cork; shake vigorously until all of the sugar has dissolved. Store in the refrigerator until ready to use. This recipe yields ?? Comments: If a drink turns out too strong or too sour, pour a little of this syrup into it to balance things out. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates NOTES : Dale DeGroff was the head bartender at New York City's fabled Rainbow Room. He now presides over the bars at Windows on the World at the top of the World Trade Center, and at Blackbird Restaurant and Bar Nutr. Assoc. : 0 0 * Exported from MasterCook * Damiers (Checkerboard Cookies) With Patrick Recipe By :Patrick Lemblé Serving Size : 72 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter -- room temperature 1 cup confectioners' sugar -- sifted 1 pinch salt 3 1/4 cups sifted all-purpose flour -- plus more 3 tablespoons cocoa powder -- sifted 1 large egg white -- lightly beaten In the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar, and salt. Beat on medium speed until light and fluffy, about 2 minutes. Add flour, and beat on low speed until dough forms around paddle. Turn dough out onto work surface, and divide into thirds. Sprinkle cocoa powder over one piece. Gather dough together, and blend by pushing it away from you with the palm of your hand. Continue kneading the dough for 1 to 2 minutes until it is smooth and the cocoa is completely incorporated. (The process is messy and will take several minutes, but the dough will ultimately absorb the cocoa powder.) Shape each piece into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Remove chilled dough from refrigerator. Set one blond disk aside. Divide remaining blond disk into four equal pieces. Divide chocolate disk into five equal pieces. Roll chocolate dough into five long, thin ropes (20 1/2 inches long and about 3/8-inch in diameter). Roll blond dough into four long, thin ropes (20 1/2 inches long and about 3/8-inch in diameter). Arrange ropes in a checkerboard design. Lay one rope of chocolate dough lengthwise on work surface. Place a blond strip adjacent to chocolate, and push together gently so that they will adhere to each other. Repeat with a second chocolate strip. There will be a layer of three ropes of dough (chocolate/blond/chocolate). Brush top of layer with egg white. Repeat, alternating colors so that a blond strip is over chocolate strip, chocolate over blond, and blond over chocolate. To form third layer, repeat process, alternating colors. Press to form a square log. Roll out reserved blonde dough to a 21 1/2-inch by 6-inch rectangle about 1/8-inch thick. Trim edges. Brush with egg white. Place checkerboard log in center of rectangle. Fold dough up and over log to completely encompass it. Press lightly to seal. Halve crosswise. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Heat oven to 375 degrees. Line baking sheets with Silpats (French non-stick baking mats); set aside. Remove chilled log from refrigerator, and slice crosswise 1/4-inch thick. Place on prepared baking sheets about 1 1/2 inches apart. Bake until light golden brown, 10 to 15 minutes. Transfer to wire racks to cool. This recipe yields about 6 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 4g Total Fat; (64% calories from fat); 1g Protein; 4g Carbohydrate; 10mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Patrick Lemblé, pastry chef at the Four Seasons restaurant, 99 East 52nd Street, New York, NY 10022. 212-754-9494. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Danish Diamonds With Nancy Recipe By :Nancy Silverton Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ricotta cheese - (6 oz) 3 tablespoons crème fraîche or sour cream 1 tablespoon grated lemon zest - (abt 1 lemon) 2 tablespoons sugar All-purpose flour -- for rolling 2 pounds Croissant Dough -- chilled, (see recipe) 1 lightly beaten egg -- extra-large 3/4 cup raspberry jam === STREUSEL TOPPING === 1/2 cup unbleached all-purpose flour 1/2 cup sugar 1/2 cup frozen unsalted butter -- cut in 1/2" cubes In a small bowl, combine the ricotta, crème fraîche, lemon zest, and sugar. Set aside. On a lightly floured work surface roll dough into a 16- by 18-inch rectangle, about 1/4-inch thick, flouring and lifting the dough as necessary to help maintain an even thickness. Trim the edges straight, making an 11- by 15-inch rectangle; brush off excess flour. Cut into twelve 3 3/4-inch squares, and brush each corner with some egg. Set remainder of egg aside for later use. Using a pastry bag or a spoon, place a heaping tablespoon of the cheese filling into the center of each square. Elongate the filling diagonally, from the upper right corner to the bottom left corner. Place 1 tablespoon of jam next to the filling, slightly overlapping. Using both hands, pick up the top left corner and bottom right corner with your thumb and forefingers, stretching dough about 1 inch, in opposite directions. Bring the top left corner over the filling, and press to seal. Bring the bottom right corner over, pressing gently to seal dough together in the center. Continue with the remaining squares then place on a parchment-lined baking sheet, spaced 1 1/2 inches apart. Set aside in a warm place to rise until slightly puffy and spongy, about 2 hours. Adjust the oven rack to the middle position, and heat the oven to 400 degrees. Make the Streusel Topping: In a food processor fitted with a steel blade, combine flour and sugar. Add the butter, and pulse on and off, or mix on low until it is the consistency of coarse meal. (Makes 1 cup) Brush the tops of each diamond with the remaining egg, and sprinkle generously with streusel. Bake until browned, about 20 to 25 minutes. Serve immediately. This recipe yields 12 diamonds. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 23g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Nancy Silverton, La Brea Bakery, 624 S. La Brea Avenue, Los Angeles, CA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dark Cocoa Cake (Stenciled) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- plus 2 tablespoons unsalted butter -- plus mure for pan 3/4 cup Dutch-process cocoa powder -- plus more for pan 2 cups sifted cake flour -- plus 1 tablespoon sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups granulated sugar 2 teaspoons pure vanilla extract 3 large eggs 3/4 cup milk 1 1/4 cups raspberry jam for filling -- (optional) Confectioners' sugar or cocoa -- for stenciling Heat oven to 350 degrees. Butter a 9-inch round cake pan; line with a circle of parchment. Dust the bottom and sides of the pan with cocoa; tap out any excess. Sift cocoa; whisk with 1/2 cup boiling water. Set aside to cool. In a large bowl, sift together the flour, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add granulated sugar; beat on high until light and fluffy, about 5 minutes, scraping down the sides twice. Add the vanilla and eggs one at time, beating well after each addition, scraping down the sides when necessary. Whisk together the cooled cocoa and the milk until well combined. Slowly add to the butter mixture; beat until light and fluffy, about 2 minutes. Add the dry ingredients, and mix on low until just combined. Pour batter into the prepared pan. Transfer to oven, and bake 20 minutes. Rotate pan, and bake 15 to 20 minutes more, or until a cake tester inserted in the middle of the cake comes out clean. Transfer pan to a rack to cool. Allow cake to cool in pan for 15 minutes. Carefully run a knife around the edge of the cake to loosen it from the pan. Invert the cake onto a cooling rack. (The bottom of the cake will now serve as the top of the cake.) Carefully remove the parchment circle, trying to maintain as smooth a surface as possible. Allow the cake to cool completely. If the cake is not sitting flat, turn it over, and slice off the dome using a serrated knife. Using a serrated knife, slice cake in half horizontally. Place the domed layer, dome-side down, on a serving platter. Spread raspberry jam on the cake to within 1/2 inch of the edge. Return the top layer, bottom-side up. Cake can be refrigerated 3 to 4 days up to this point. Just before serving, place desired stencil over cake. Sift confectioners' sugar or cocoa over cake to fill in exposed areas. Remove stencil, and serve. This recipe yields one 9-inch cake. Comments: A beautifully adorned cake needn't have an intricate basket-weave pattern or swooping peaks of icing. The contrast of confectioners' sugar on a chocolate cake or cocoa powder on a moist yellow cake in a delicate or whimsical design can be a wonderful finishing touch. Using stencils, you can make patterns of stars, polka dots, or, for the holidays, poinsettias. To make your own stencil, trace a pattern on a plastic lid from a coffee container, and cut it out using a utility knife. Place strips of parchment paper on the sides of the plate before transferring the cake to keep your cake stand or serving plate free from excess powder or cocoa. After you've decorated the cake, carefully remove the parchment for a neat presentation. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 nine-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 4487 Calories (kcal); 240g Total Fat; (46% calories from fat); 55g Protein; 559g Carbohydrate; 1144mg Cholesterol; 2658mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 45 1/2 Fat; 35 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dasheen Gnocchi with James Recipe By :Recipe from Desmond Young, Strawberry Hill Resort, Jamaica Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dasheen -- see * Note 1 pound sweet potatoes Coarse salt 2 teaspoons olive oil 2 tablespoons basil -- thinly sliced 1 teaspoon minced garlic 1/4 cup dry white wine 1 cup finely chopped tomatoes 1/2 cup Marinara Sauce -- (see below) Freshly ground pepper 2 large eggs -- lightly beaten 1/2 teaspoon freshly grated nutmeg 1 cup all-purpose flour Grated Parmesan for garnish === MARINARA SAUCE === 1/2 cup olive oil 1/4 cup chopped onion 4 garlic cloves -- minced 1 tablespoon chopped basil 1/4 cup white wine 4 pounds tomatoes -- diced 1 tablespoon light-brown sugar * Note: Dasheen is a root vegetable grown in the wetlands of Jamaica and elsewhere in the eastern Caribbean. More commonly known as taro root, this knobby brown tuber has white fibrous flesh that develops a nutty flavor when cooked. Peel dasheen and sweet potatoes; cut into 2- to 3-inch pieces. Place dasheen and sweet potato in salted water to cover. Bring to a boil, and simmer until fork tender, about 30 minutes. Meanwhile, heat olive oil in a large skillet. Add basil and garlic, and cook 1 to 2 minutes. Remove skillet from heat, and add white wine and tomatoes. Simmer about 1 minute. Stir in Marinara Sauce; season with salt and pepper, and keep warm. Bring another large pot of salted water to a boil. Drain dasheen and sweet potato, and pass through a ricer into a large bowl. Add eggs and nutmeg; season with salt and pepper, and stir to combine. Slowly add flour, stirring until fully incorporated. Using two wet teaspoons, dip out a rounded spoonful of the gnocchi mixture. Transfer the spoon to your left hand with the gnocchi mixture; place the other spoon on top of the gnocchi mixture, and smooth with the bottom of the other wet spoon. Then slide the second spoon under the gnocchi to release it into the boiling water. Cook until the gnocchi rise to the top and float, about 5 minutes. Drain, and add to skillet with Marinara Sauce, tossing to coat. Serve with grated Parmesan. MARINARA SAUCE: Heat olive oil in a medium saucepan over medium heat. Add onion, garlic, and basil. Cook until onions are translucent, 3 to 4 minutes. Remove pan from heat, and add white wine. Return to heat, and add tomatoes and brown sugar. Reduce heat to medium-low, and simmer until thick, 1 to 1 1/2 hours. (Makes 3 cups) Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 23g Total Fat; (48% calories from fat); 8g Protein; 46g Carbohydrate; 62mg Cholesterol; 139mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dashi With Nobu Recipe By :Nobu Matsuhisa Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece konbu - (6" square) 2 ounces bonito flakes - (to 3 oz) 2 quarts water Wipe the konbu lightly with a dry cloth. Place in a large pot with 2 quarts cold water. Bring to boil over medium heat. Remove konbu. Return to a boil. Add the bonito flakes, and remove from heat. Let stand 2 to 3 minutes. Strain through cheesecloth to remove flakes. This recipe yields 2 quarts. Comments: Konbu, also called kombu, is a giant kelp found in the cold waters off the coast of northern Japan. It's one of the best known sources of iodine and is also rich in iron. Konbu is often used in salads and in brines to enhance flavor, and strips of it can be added to beans to reduce cooking time. Katsuobushi, better known as bonito flakes, is dried, smoked, mold-cured bonito. The hard-as-rock fillets are shaved into tiny pieces and are primarily used to make soup stock, but are also used extensively as a flavoring and also as a garnish. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Nobu Matsuhisa, chef and owner of the Nobu restaurants in New York City, London, Tokyo, Las Vegas, and Malibu. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Dashi With Soba Noodles Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Japanese Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Kombu strip - (7" long) 1/2 cup Bonito flakes (fish flakes) 2 tablespoons Low-sodium soy sauce 3 1/4 tablespoons Mirin (Japanese rice wine) Juice of 1/4 lime 6 ounces Soba noodles -- cooked al dente, and rinsed 1 small Chayote -- julienned 1 medium Carrot -- peeled, julienned 1 cup Kaiware sprouts 3/4 cup Enoki mushrooms 1 small Daikon radish -- peeled, julienned 1 tablespoon Freshly grated ginger Wipe kombu with a damp cloth. In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add the bonito flakes, and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice. Divide the noodles among four bowls. Divide the vegetables evenly among the four bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately. Makes 4 servings. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); trace Total Fat; (1% calories from fat); 7g Protein; 35g Carbohydrate; 0mg Cholesterol; 643mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Date Nut Bread Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon room temperature unsalted butter -- plus more 1 cup chopped dried dates 1 teaspoon baking soda 1 cup boiling water 1/2 cup sugar 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/2 cup coarsely-chopped walnuts Preheat oven to 350 degrees. Butter an 8 1/2- by 4 1/2-inch loaf pan; set aside. In a small bowl, combine dates and baking soda; pour boiling water over date mixture. Let sit until water is cool. With a wooden spoon, beat butter and sugar until combined. Add the egg and vanilla, and mix well. Add the flour, and beat to combine. Stir in the date mixture and walnuts. Scrape into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. This recipe yields one 8 1/2- by 4 1/2-inch loaf. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per serving: 1135 Calories (kcal); 6g Total Fat; (4% calories from fat); 25g Protein; 244g Carbohydrate; 187mg Cholesterol; 1326mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Date Squares With Mrs. Kostyra Recipe By :Martha Kostyra, Martha Stewart's mother Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unsalted butter -- plus more 1 1/2 cups all-purpose flour 1 1/2 cups rolled quick oats 1 cup light-brown sugar - (firmly packed) 1/2 teaspoon baking soda === DATE PASTE === 2 cups pitted diced dates Juice and zest of 1 lemon 1 pinch salt Place dates in small saucepan with 1 cup of water, lemon zest, and juice. Cook over medium heat until soft, about 12 minutes. Remove from heat, cool completely before using. (Makes 2 cups) Heat oven to 350 degrees. Butter an 8- by 8- by 2-inch pan, and set aside. In a large bowl, combine flour, oats, brown sugar, and baking soda. Add butter, and blend with fingertips until mixture resembles coarse crumbs. Transfer two-thirds of the dough into prepared pan, and press into bottom and up sides. Spread date paste over bottom layer of the dough. Cover with remaining dough. Bake until golden brown, about 35 minutes. Cool completely in pan on a wire rack. Invert on to a plate, then back onto a cutting board. Cut into 2-inch squares. Store in an airtight container for up to 7 days. This recipe yields 16 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 9g Total Fat; (65% calories from fat); 1g Protein; 9g Carbohydrate; 23mg Cholesterol; 49mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dates Topped With Creme Fraiche Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Medjool dates -- pitted 1/2 cup crème fraiche === OPTIONAL GARNISH === Finely-chopped walnuts Finely-chopped candied ginger Slice each date in half lengthwise, and discard pit. Top each half with 1 teaspoon crème fraiche. For a more elegant presentation, pipe the crème fraiche onto the dates using a pastry bag fitted with a star tip. Sprinkle with chopped nuts or candied ginger, if using. This recipe yields 2 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 1g Total Fat; (91% calories from fat); trace Protein; trace Carbohydrate; 4mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Deep-Fried Turkey with Rena Recipe By :Recipe from chef Rena Prentis Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 pounds fresh turkey 25 medium bay leaves 3 1/4 teaspoons dried thyme 3 1/4 teaspoons dried oregano 1 1/2 teaspoons whole black peppercorns 3 tablespoons hot Creole seasoning, Konriko brand recommended 2 teaspoons garlic powder 4 gallons peanut oil Note: This recipe should be made outdoors; making it in the kitchen is too dangerous. Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorn separately; add to bay leaves. Mix in Creole seasoning and garlic powder. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight or up to 24 hours in refrigerator. Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and Pope's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on a candy/deep-fry thermometer. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serves 10 to 12. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12228 Calories (kcal); 1383g Total Fat; (99% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 276 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Den Miso Recipe By :Nobu Matsuhisa Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white miso 3/4 cup sugar 3/4 cup sake 3/4 cup mirin Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine using a heavy whisk. Cook over boiling water, stirring frequently until the sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool. This recipe yields about 2 1/2 cups. Comments: Miso is a fermented soybean paste that comes in a wide variety of flavors, colors, textures, and aromas. It is used in dressings, for pickling, as a spread for grilled foods, and as a base for soup. All miso falls under three basic categories: komemiso, miso made with rice and soybeans; mugimiso, miso made from barley or rye and soybeans; and mamemiso, miso made from soybeans alone. Miso is produced by crushing boiled soybeans and injecting them with a yeastlike mold cultivated with a barley, soybean, or rice base. The mixture is then allowed to mature from six months to three years. The darker the miso, the longer it has been fermented. Darker miso, which is saltier and stronger, is used in more robust-flavored dishes. The lighter-colored varieties are generally used in more delicate soups and dressings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1430 Calories (kcal); 25g Total Fat; (15% calories from fat); 49g Protein; 265g Carbohydrate; 0mg Cholesterol; 15045mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 10 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Nobu Matsuhisa, chef and owner of the Nobu restaurants in New York City, London, Tokyo, Las Vegas, and Malibu. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Den Miso Marinated Fish Recipe By :Nobu Matsuhisa Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds black cod or salmon fillets -- skin on 2 cups Den Miso -- (see below) === DEN MISO === 1 1/2 cups white miso 3/4 cup sugar 3/4 cup sake 3/4 cup mirin For the Den Miso: Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine using a heavy whisk. Cook over boiling water, stirring frequently until the sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool. (Makes about 2 1/2 cups) Cut fish into eight 4-ounce pieces. Place fish in one layer in a shallow dish. Pour 2 cups den miso over fish, turning to coat well. Cover with plastic wrap, and marinate in refrigerator 2 to 3 days, turning once a day. Heat broiler to high. Remove fish from marinade, and place on a baking sheet skin-side down. Broil until caramelized, 2 to 3 minutes. With a flat spatula, turn fish and broil for another 2 to 3 minutes more. Serve immediately. This recipe yields 6 to 8 servings. Comments: Miso is a fermented soybean paste that comes in a wide variety of flavors, colors, textures, and aromas. It is used in dressings, for pickling, as a spread for grilled foods, and as a base for soup. All miso falls under three basic categories: komemiso, miso made with rice and soybeans; mugimiso, miso made from barley or rye and soybeans; and mamemiso, miso made from soybeans alone. Miso is produced by crushing boiled soybeans and injecting them with a yeastlike mold cultivated with a barley, soybean, or rice base. The mixture is then allowed to mature from six months to three years. The darker the miso, the longer it has been fermented. Darker miso, which is saltier and stronger, is used in more robust-flavored dishes. The lighter-colored varieties are generally used in more delicate soups and dressings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 4g Total Fat; (15% calories from fat); 8g Protein; 44g Carbohydrate; 0mg Cholesterol; 2508mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Nobu Matsuhisa, chef and owner of the Nobu restaurants in New York City, London, Tokyo, Las Vegas, and Malibu. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Desmond's Rum Punch Recipe By :Desmond Young Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce fresh lime juice 2 ounces Sugar Syrup -- (see below) 1 ounce over-proof white rum 2 ounces dark rum 2 drops angostura bitters 1 cup crushed ice 1 fresh sugarcane swizzle stick === SUGAR SYRUP === 1/2 cup sugar 1/4 cup water Sugar Syrup: Combine sugar and water in a small saucepan. Boil for 5 minutes. Let cool. Store extra syrup in refrigerator, and use as needed. (Makes 3/4 cup) Combine all ingredients in a large cocktail shaker. Shake well to combine. Pour into a glass. Garnish with swizzle stick. This recipe yields 1 serving. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 591 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 119g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 8 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Desmond Young, Strawberry Hill Resort, Jamaica. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Devil's Food Cupcakes Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces Unsweetened chocolate 1 teaspoon Baking soda 1/2 pound Unsalted butter -- room temperature 2 cups Sugar 5 large Eggs 3 cups Sifted all-purpose flour 3/4 cup Buttermilk 1 teaspoon Vanilla extract Heat the oven to 350 degrees. Line two 12-cup muffin tins with paper. Melt the chocolate in a double boiler over simmering water. In a bowl, stir the baking soda into 1/2 cup boiling water; stir this mixture into the chocolate. Set this aside to cool slightly. Using an electric mixer, cream the butter and sugar until the mixture is light and pale yellow in color. Add the eggs, one at a time, and continue to mix until thoroughly incorporated. Alternatively, add the flour and buttermilk in small amounts, and blend well. Add the melted chocolate and the vanilla into the batter, and stir well. Pour the batter in the paper cups and bake for 30 minutes or until a cake tester comes out clean when inserted into the center of a cupcake. Remove cupcakes from the oven and allow them to cool briefly in the muffin tin before transferring them to a wire rack to cool completely. Makes 24 cupcakes. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 11g Total Fat; (42% calories from fat); 3g Protein; 29g Carbohydrate; 60mg Cholesterol; 74mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deviled Eggs on Toast with Caviar Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices white bread 6 hard-boiled eggs 1/4 cup creme fraiche 2 tablespoons heavy cream Coarse salt Freshly ground pepper 1/2 ounce Osetra caviar 8 chives -- cut 1 1/2" lengths Heat oven to 400 degrees. Remove crust from bread and cut bread into quarters. Spread bread squares evenly on a baking pan. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool. Peel the eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal. Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper. Transfer yolk mixture into a medium size pastry bag fitted with an open-star tip (Wilton #32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive. Makes 24. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 3g Total Fat; (52% calories from fat); 2g Protein; 3g Carbohydrate; 57mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dig Deep Layered Summer Salad Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups hard wheat berries -- see * Note 6 tablespoons fresh lemon juice 1/4 cup white wine vinegar 4 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly-ground black pepper 1 tablespoon sugar 1/2 teaspoon celery seed 1 cup olive oil 3/4 head celery 1 1/2 cups dried tart cherries 10 ounces Maytag blue cheese -- crumbled 1 small green cabbage head 5 large carrots * NOTE: Pearl barley can be substituted for the hard wheat berries. Place the wheat berries in a small stockpot, and add 2 quarts water. Cover and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl. In a medium bowl, whisk together the lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in the olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries. Remove strings from celery and slice thinly on the diagonal. Arrange the celery slices over the wheat berries, and drizzle with 2 tablespoons dressing. Cover the celery with cherries, and drizzle with 2 tablespoons dressing. Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing. Thinly shred the cabbage. Peel and grate the carrots. In a medium bowl, toss together the shredded cabbage and 3 tablespoons dressing; layer the cabbage over the blue cheese. Layer the carrots over the cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature. Makes 8 to 10 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 28g Total Fat; (66% calories from fat); 1g Protein; 30g Carbohydrate; 0mg Cholesterol; 454mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dill Cream Cheese Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese -- room temperature 1/4 cup coarsely-chopped dill 1 tablespoon capers 2 teaspoons lemon juice -- or to taste 1 teaspoon lemon zest 1/2 teaspoon coarsely-ground black pepper -- or to taste In a medium bowl, stir to combine all ingredients thoroughly. This recipe can be prepared in advance and stored refrigerated in an airtight container for up to 3 days. This recipe yields 1 pound. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 1589 Calories (kcal); 158g Total Fat; (88% calories from fat); 34g Protein; 13g Carbohydrate; 498mg Cholesterol; 1419mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Dilly Beans Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Canning Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large dill bunch, fronds only -- cut crosswise into 1" lengths 4 medium garlic cloves -- smashed 1 1/2 pounds green beans -- trimmed, rinsed 2 1/2 cups cider vinegar 3 tablespoons coarse salt 3 tablespoons sugar Divide dill and garlic evenly between two quart-sized jars. Pack green beans into jars. Set aside. In a medium saucepan, combine vinegar, 2 1/2 cups water, salt, and sugar. Bring to a boil. Pour hot mixture over beans. Cool to room temperature. Cover, and refrigerate for up to 2 weeks. This recipe yields 2 quarts. Comments: Try to use fresh ingredients straight from the garden or from a farmer's market, and avoid produce with a waxed coating, which won't absorb the vinegar mixture. If the pickles are too tart, be sure to add sugar. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 1g Total Fat; (1% calories from fat); 12g Protein; 120g Carbohydrate; 0mg Cholesterol; 16964mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Dirt Cake With Jane Recipe By :Jane Heller Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Oreo cookies - (16 oz ea) 12 ounces cream cheese -- room temperature 6 tablespoons unsalted butter -- room temperature 4 packages instant chocolate pudding - (3.9 oz ea) 4 3/4 cups milk 16 ounces thawed frozen whipped topping or Sweetened Whipped Cream -- (see below) Candy -- for garnish === SWEETENED WHIPPED CREAM === 2 cups heavy cream 1/3 cup sugar 1 teaspoon pure vanilla extract If you'll be serving the cake in a terra-cotta pot, first sterilize the pot by placing it in the oven at 350 degrees for two to three hours. Be sure to avoid using any pot that has been glazed. If using a flowerpot with a drainage hole, reserve 1 cookie to place over hole to prevent leaking. Place remaining cookies in the bowl of a food processor fitted with the steel blade. Process until mixture resembles dirt. Set aside. In a large bowl, combine cream cheese and butter, and stir until creamy. Set aside. For the Sweetened Whipped Cream: In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine all ingredients. Mix on medium-high speed until stiff peaks form, 2 to 3 minutes. In another large bowl, whisk together instant-pudding mixes and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in whipped topping or sweetened whipped cream. In a flowerpot or plastic bucket with a 4 1/2-quart capacity, alternate layers of cookie "dirt" and pudding mixture, starting and ending with cookie "dirt." Chill at least 4 hours or overnight before serving. Garnish with candy. Comments: Jane Heller likes to serve her dirt cake creatively; for springtime entertaining, she presents the cake in a sterilized terra-cotta pot, then inserts sunflowers (their stems wrapped in plastic) into the cake for decoration. Martha assembles her dirt cake in a plastic sand pail and garnishes it with gummy candy. This recipe yields 12 to 15 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 34g Total Fat; (80% calories from fat); 6g Protein; 12g Carbohydrate; 114mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Jane Heller. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Diver Scallops with Vegetable Ragout and Caviar Recipe By :Recipe from Alfred Portale Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Shellfish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salt Freshly-ground white pepper 6 small potatoes -- unpeeled 4 ounces Brussels sprouts 1 medium carrot -- peeled, diced 1/4 cup heavy cream 2 tablespoons unsalted butter -- cut up 2 tablespoons vegetable oil 12 large sea scallops - (abt 1 lb) 2 tablespoons chopped chives 2 ounces osetra caviar === SCALLOP-BUTTER SAUCE === reserved muscle flaps 1/4 cup water 1/4 cup dry white wine 1/2 cup heavy cream 8 tablespoons unsalted butter -- cut up Salt Freshly-ground white pepper To make the Scallop Butter Sauce: Combine the reserved scallop scraps, 1/4 cup water, and the white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes. Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm. Remove and reserve small muscle flaps from sea scallops. Bring a stockpot of lightly salted water to a boil over high heat. Add the potatoes, and cook until tender, 15 to 20 minutes. Drain potatoes. Cut potatoes into 1/3-inch-thick rounds, and transfer to a bowl. Set aside. Bring a stockpot of lightly salted water to a boil over high heat, and prepare an ice bath. Trim bottoms from Brussels sprouts. Peel away the inner leaves, one by one. Add carrot to boiling water, and cook until tender, about 4 minutes. Using a slotted spoon, transfer carrot to bowl with the potatoes. Add the leaves of the Brussels sprouts to the boiling water, and cook until just tender, about 3 minutes. Using a slotted spoon, transfer leaves to the ice bath to stop the cooking process. Drain in a colander, and add leaves to bowl with carrots and potatoes. In a medium saucepan, bring 1 cup water to a boil. Add the cream, and return to a boil. Boil 2 minutes, reduce heat to low, and whisk in the butter, piece by piece. Add the reserved potatoes, carrots, and brussels sprouts. Season with salt and pepper. Cook until the vegetables are heated through, keep warm. In a 12-inch nonstick saute pan, heat the oil over high heat until very hot but not smoking. Season the scallops with salt and pepper. Cook scallops until golden brown on bottoms, about 3 minutes. Using kitchen tongs, turn scallops; reduce heat to medium. Cook scallops until other sides have browned, but are still rare inside, about 2 minutes. Reserving 1 cup vegetable ragout, divide equal amounts of the remaining ragout among four warm dinner plates. Arrange 3 scallops on top, then top each with 1/4 cup reserved ragout. Spoon the scallop-butter sauce around the plates, and sprinkle with chives. Garnish each dish with equal amounts of caviar, and serve immediately. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 642 Calories (kcal); 52g Total Fat; (72% calories from fat); 6g Protein; 38g Carbohydrate; 139mg Cholesterol; 46mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates NOTES : Alfred Portale is the author of "Alfred Portale's Gotham Bar and Grill Cookbook" (Doubleday, 1997; $45) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dolmades (Stuffed Grape Leaves) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium onion -- minced 1/4 cup uncooked rice -- plus 2 tablespoons uncooked rice 8 ounces ground lamb 8 ounces ground beef 1 garlic clove -- minced 3 tablespoons flat-leaf parsley -- chopped 1 small carrot -- peeled, diced fine 1 teaspoon grated lemon zest 4 tablespoons olive oil 1 tablespoon fresh mint -- minced 3 sprigs fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/2 jar grape leaves - (16-oz jar) -- rinsed 3 cups chicken stock 4 slices lemon Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, zest, 1 tablespoon oil, chopped mint, salt and pepper. Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35. Lay dolmades, seam-side down, in a 9- by 13-inch glass baking pan; do not pack tightly. Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9- by 13-inch baking pan, half full of water, on top to weigh down dolmades. Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving. This recipe yields 35 dolmades. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "35 dolmades" - - - - - - - - - - - - - - - - - - - Per serving: 1999 Calories (kcal); 169g Total Fat; (75% calories from fat); 83g Protein; 42g Carbohydrate; 358mg Cholesterol; 7837mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 3 Vegetable; 1 1/2 Fruit; 27 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Donn's Waffles Recipe By :Donn Chappellet Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Brunch Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Jumbo egg yolks 1 cup Sour cream 1 cup All-purpose flour 1 teaspoon Baking soda 3 cups Low-fat buttermilk 5 tablespoons Salted butter -- melted 2 tablespoons Instant polenta or coarsely ground cornmeal 3 Jumbo egg whites Maple syrup -- or Sliced peaches -- or Fresh raspberries Vegetable oil cooking spray Combine the egg yolks and the sour cream. Stir in the flour and the baking soda. Stir in the buttermilk 1 cup at a time, until thoroughly blended. Add the melted butter and the polenta. In the bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Stir half of the beaten egg whites into the mixture. Fold in remaining whites. Spray the waffle iron with the cooking spray. Spoon in the batter to fill, but not overflow, the iron. Close the waffle iron. Bake until golden and crisp, about 5 minutes. Remove the waffles from the waffle iron. Quickly flip the waffle back and forth between your hands to crisp and to cool slightly. Place the waffles on the serving plates. Serve with topping of choice. Serves 3 to 4. Recipe Source: Martha Stewart Living - Recipe from Donn Chappellet, co-owner; Chappellet Winery, 1581 Sage Canyon Road St., Helena, CA 94574; 707-963-7136 or 800-494-6379 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 12g Total Fat; (47% calories from fat); 5g Protein; 26g Carbohydrate; 26mg Cholesterol; 346mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dosa Recipe By :Recipe from Jose Pulloppilly Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups long-grain white rice or Jasmine rice 1 cup urad dal 1/4 teaspoon fenugreek (methi) seeds 3/4 teaspoon coarse salt 1/2 cup vegetable oil === POTATO-AND-PEA FILLING --- 2 pounds Idaho potatoes Coarse salt 2 tablespoons vegetable oil 1 teaspoon yellow mustard seeds 1 tablespoon chana dal (split chickpeas) 2 tablespoons roughly-chopped cashew nuts 1 piece fresh ginger - (1") -- peeled, minced 5 garlic cloves -- minced 1 medium onion -- thinly sliced 1 sprig fresh curry leaves 1 tablespoon Madras curry powder 1 pinch chile powder 1 pinch turmeric 1 pinch ground coriander 1/3 cup peas -- cooked 1/4 cup chopped cilantro Soak rice, urad dal, and fenugreek in water to cover for 3 hours. Rinse under running water and drain. Transfer to a food processor fitted with the steel blade, and grind to a smooth, yet thick batter. Set batter aside, and let ferment overnight at room temperature. Add salt and a little water if necessary to thin batter. Make the Potato and Pea Filling: In a large saucepan, place potatoes, 1 teaspoon salt, and water to cover. Bring to a boil. Reduce heat, and simmer until fork tender. Drain, peel, and cut potatoes into 1/4-inch pieces. Heat oil in a large skillet over medium heat. Add mustard seeds, chana dal, cashews, ginger, garlic, onions, and curry leaves. Saute until onions are soft, 3 to 4 minutes. Add curry powder, chile powder, turmeric, and corriander. Cook for 1 minute. Add peas and potatoes. Add 2 tablespoons water, and cook until heated through. Season with salt, and add chopped cilantro. Keep warm while making the dosa. Heat griddle to 350 degrees. Sprinkle hot griddle with water and a teaspoon of oil. Wipe clean with a cloth. Drizzle a little oil on the griddle. Spread evenly over the surface of the griddle, removing any excess with a bench scraper. Using a 1-cup measuring cup or ladle, measure 3/4 cup batter, and pour onto grill. Spread batter out into a 16-inch oval using the bottom of the measuring cup. Using a scraper, remove any excess batter from the top of the dosa. Cook until the surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes. Place filling crosswise in center of dosa. Fold dosa in thirds to enclose filling. Serves 6. Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 23g Total Fat; (59% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 246mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Jose Pulloppilly is the chef at Bombay Bar & Grill, 616 Post Road, East Westport, CT 06880; 203-226-0211 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dotson's Buttermilk Biscuits Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups nonfat buttermilk 1 cup solid vegetable shortening 3/4 cup sugar 1/3 cup baking powder 12 cups self-rising flour -- plus more Vegetable-oil cooking spray -- as needed Melted unsalted butter -- as needed Preheat a convection oven to 350 degrees. In the bowl of a very large electric mixer fitted with the dough-hook attachment, combine buttermilk, shortening, sugar, and baking powder. Beat or stir to combine. Add flour, a cup at a time, beating just to combine after each addition. Lightly coat two rimmed baking sheets with cooking spray. Divide dough in two. On a lightly floured surface, roll out one half of dough to about 3/4 inch thick. Use a lightly floured biscuit cutter to cut dough into 2 1/4-inch rounds. Transfer to prepared baking sheet. Brush tops lightly with melted butter. Repeat with second half of dough. Bake until light-golden brown and cooked through, 12 to 16 minutes. This recipe yields about 60. Comments: This recipe is scaled for restaurant use. For home use, divide the measurements by four, and make the dough in a heavy-duty electric mixer. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 23g Carbohydrate; 1mg Cholesterol; 473mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of cook Janet Garner at Dotson's Restaurant, 99 East Main Street, Franklin, TN Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Double Chocolate Biscotti Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter 4 ounces bittersweet or semisweet chocolate -- chopped fine 1/2 cup Dutch cocoa 1 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon vanilla 1 cup whole pistachio nuts or blanched almonds -- toasted 1 cup golden raisins Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth. Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in the nuts and raisins. Dough will be soft. Turn dough out onto lightly floured surface. Form two 9-inch long by 3 1/2-inch wide logs on parchment-lined baking sheet. Bake 30 minutes, until dough sets. Cool 15 minutes. Reduce oven to 275 degrees. Slice dough on diagonal into 1/2-inch pieces; place cut-side down on baking sheet. Bake 20 minutes. Turn over, bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container. This recipe yields about 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 4g Total Fat; (30% calories from fat); 2g Protein; 21g Carbohydrate; 26mg Cholesterol; 81mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Diabolo Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 1/2 cup Scotch whisky 1/2 pound cut up unsalted butter -- plus more 9 tablespoons cake flour -- plus more 14 ounces semisweet chocolate -- coarsely chopped 6 large eggs -- separated 1 1/3 cups sugar 1 1/3 cups finely-ground blanched almonds 1 pinch salt Edible flowers -- for garnish === GANACHE === 8 ounces best-quality semisweet chocolate 1 cup heavy cream Combine raisins and whisky in a small bowl. Cover with plastic and let sit, at room temperature, for at least 4 hours and up to overnight. Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour. In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add 1/2 pound of butter a little at a time, stirring until mixture is smooth. Always stir with a rubber spatula rather than a whisk, so it will stay free of bubbles. In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour, almonds, raisins, and whisky. Stir to combine. Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely. To make the Ganache: On a piece of parchment, finely chop chocolate using a serrated knife; place in a large bowl. Prepare an ice bath. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over chopped chocolate. Using a rubber spatula, gently stir until chocolate melts. Divide mixture between two heat-proof bowls. Set one aside. Set one bowl over ice bath, and stir until mixture reaches the consistency of toothpaste. (Makes 2 cups) Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers. This recipe yields one 12-inch or two 8-inch cakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 twelve-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 4579 Calories (kcal); 233g Total Fat; (43% calories from fat); 62g Protein; 633g Carbohydrate; 1448mg Cholesterol; 612mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 44 Fat; 34 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Dipped Pears Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups blanched almonds 10 twigs or wooden dowels 10 Seckel or other small variety pears -- washed, stemmed 1 cup sugar 1/4 cup dark corn syrup 1 cup heavy cream 2 tablespoons unsalted butter 7 ounces best-quality bittersweet chocolate -- chopped 1 tablespoon shortening Heat oven to 400 degrees. Place almonds on an ungreased baking sheet, and toast in oven until golden, about 10 minutes. Transfer pan to a wire rack, and let cool. Coarsely chop almonds, and set aside. Carefully wash and dry twigs, if using them. Insert a 5-inch twig or wooden dowel into the top of each pear. Set the pears on an 11- by 17-inch baking sheet lined with a Silpat (a French nonstick baking mat). Set aside. Fill a medium bowl with ice and water, and set aside. Place sugar, corn syrup, cream, and butter in a small saucepan. Bring to a boil over medium-high heat. Continue cooking until the temperature registers 245 degrees on a candy thermometer, about 20 minutes. Remove from heat, and immediately plunge the saucepan into ice water to stop the cooking. Dip one pear into the caramel, to coat, using a spoon if necessary. Transfer to the prepared baking sheet. Repeat with remaining pears. In a double boiler over low heat, melt chocolate and shortening. Remove from heat. Dip caramel-coated pears into chocolate, and immediately roll in chopped almonds. Return coated pear to the Silpat-lined baking sheet. Repeat with remaining pears. Chill until the chocolate is set, about 15 minutes. This recipe yields 10 servings. Comments: Seckel pears, available from mid-August to January, are sweet, with a softer flesh. Small and round, they are the perfect size for this rich treat. They have olive-green skin, and you will often detect a maroon blush covering the entire pear. Unlike many others, this pear, grown in orchards in Oregon and Washington, is native to the United States. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 342 Calories (kcal); 24g Total Fat; (59% calories from fat); 5g Protein; 31g Carbohydrate; 39mg Cholesterol; 24mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Hot Chocolate Pudding Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup cornstarch 6 tablespoons sugar 3 tablespoons Dutch-process cocoa powder 1/4 teaspoon ground cinnamon -- (optional) 1 tablespoon espresso powder -- (optional) 1 pinch salt 1 pinch cayenne pepper -- (optional) 1 1/4 cups heavy cream 1 1/4 cups milk 7 ounces bittersweet chocolate -- finely chopped 1 1/2 tablespoons unsalted butter -- in small pieces In a medium saucepan, whisk the cornstarch, sugar, cocoa, cinnamon, espresso powder, salt, and cayenne together. In measuring cup, combine cream with milk. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved. Whisk in remaining cream mixture; place saucepan over medium-high heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Add chocolate; cook, whisking, 1 minute more. Remove from heat; whisk in butter until melted. Transfer to a bowl; place plastic wrap directly on pudding to prevent skin from forming. Let stand until lukewarm, about 45 minutes. Transfer pudding to serving bowls or goblets. May be served lukewarm, or pudding may be chilled (with plastic wrap still over the surface) up to 24 hours and served chilled. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 715 Calories (kcal); 63g Total Fat; (71% calories from fat); 10g Protein; 47g Carbohydrate; 124mg Cholesterol; 110mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Turkey Stock Recipe By :Recipe adapted from "Alfred Portale's Gotham Bar and Grill Cookbook" by Alfred Portale Serving Size : 0 Preparation Time :0:00 Categories : Poultry Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds turkey wings 2 quarts White Chicken Stock -- (see recipe) 1/2 cup coarsely-chopped onion 1/4 cup coarsely-chopped celery 1/4 cup coarsely-chopped carrot 3 garlic cloves -- crushed 2 sprigs fresh thyme 2 sprigs fresh flat-leaf parsley 1 teaspoon whole black peppercorns Chop turkey wings into 2-inch pieces. Place wings and White Chicken Stock in a large stockpot; add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and simmer stock 3 to 4 hours. Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to surface. (You may prepare stock up to 3 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.) Makes about 1 1/2 quarts. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45" Yield: "1 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 1871 Calories (kcal); 114g Total Fat; (55% calories from fat); 189g Protein; 15g Carbohydrate; 639mg Cholesterol; 573mg Sodium Food Exchanges: 1/2 Grain(Starch); 25 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double-Crust Apple Pie Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons all-purpose flour -- plus more 1 Perfect Piecrust -- (see recipe) 1 large egg yolk 1 tablespoon heavy cream 3 pounds assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire 2 tablespoons freshly squeezed lemon juice 1/4 cup granulated sugar -- plus more 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1 tablespoon unsalted butter -- cut up Best-quality vanilla ice cream -- (optional) On a lightly floured surface, roll out one disk of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes. Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside. Peel, core and cut apples into 1/4-inch-thick slices. In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter. Roll out the remaining disk of piecrust as above. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes. Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut four vents in the top, allowing the steam to escape. Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired. Serves 10 to 12. Comments: Use any remaining dough trimmings to make a decorative pattern on top of the pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 2g Total Fat; (39% calories from fat); 1g Protein; 7g Carbohydrate; 26mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Doughnuts (Martha Stewart) Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast (or 2 heaping tspns bulk dry yeast) 1/2 cup warm water 1/2 cup warm milk 3/4 cup sugar 1 pinch salt 2 large eggs -- lightly beaten 6 tablespoons vegetable oil 5 cups unbleached sifted flour -- plus extra 1 teaspoon ground mace 2 quarts melted solid Crisco shortening -- for frying Confectioners' sugar or cinnamon sugar -- for sprinkling In a large bowl, sprinkle the yeast over the water. Stir to dissolve. Add the milk, sugar, salt, eggs, and oil, and beat in 2 cups of the flour until the mixture is smooth. Sift 2 more cups of flour with the mace in a small bowl; beat the dry ingredients into the yeast mixture with a wooden spoon. Add enough of the remaining flour to make a soft, manageable dough. Cover, and let rise in a warm, draft-free place until the dough has doubled in bulk, about 1 hour. Punch down the dough, and turn it out onto a well-floured surface. Turn the dough to cover it entirely with flour, adding flour as needed. Knead 8 to 10 times, or until dough is elastic and smooth. Cover the dough with a large inverted bowl, and let rest for 15 minutes. Using a floured rolling pin, roll out the dough to a 1/2-inch thickness. Cut circles with a floured doughnut cutter, and lift the doughnuts with a spatula onto a floured cloth or surface. Reroll the scraps and cut additional doughnuts, keeping the holes to fry separately, if desired. Cover the doughnuts with a cloth, and let double in bulk, about 45 minutes. Meanwhile, in a deep pan, slowly bring at least 2 inches of melted shortening to a temperature of 365 to 375 degrees over moderate heat. With a spatula, slip the doughnuts into the shortening, cooking 2 or 3 at a time. After about 1 1/2 minutes, when the undersides are golden brown, turn doughnuts with a slotted spoon. Fry until the doughnuts are golden brown on both sides, about 3 minutes total. Drain on paper towels. While warm, place doughnuts on a wire rack over wax paper, and sprinkle with confectioners' sugar or cinnamon sugar. Or place the doughnuts in a paper bag with the sugar, and shake. This recipe yields about 2 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 7g Carbohydrate; 16mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Cherry, Onion And Pear Chutney Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Canning Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Bartlett pears -- peeled, cored, and cubed Juice of 2 lemons 2 1/2 cups Dried cherries 1 pound Red pearl onions 1 1/2 cups Red-wine vinegar 1 cup Sugar 1 teaspoon Coarse salt 1/4 teaspoon Ground cloves In a large bowl, toss pears with lemon juice. Trim roots of onions, peel and cut in half lengthwise. Place the cherries, pearl onions, half of the pears, vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer until fruit is tender, about 45 minutes. Increase heat to high, and cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, reduce heat to low, and cook just until pears are heated through, about 5 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store, refrigerated in an airtight container, up to 4 weeks. Makes 6 half-pint jars. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 2367 Calories (kcal); 8g Total Fat; (2% calories from fat); 12g Protein; 600g Carbohydrate; 0mg Cholesterol; 1933mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 26 1/2 Fruit; 1 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Chile-Pepper Butter Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Butters Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dried ancho chile or any other dried pepper 1 pound unsalted butter -- room temperature Break apart the dried pepper, remove seeds, and stem. Transfer the pepper to a spice grinder or a mortar and pestle, and grind to a fine powder. There should be 2 tablespoons powder. Place the butter in medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in the ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label. Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month. Makes two 8 1/2 by 1 1/2 inch logs. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Dried Fruit Compote Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apple cider 12 dried apricots -- cut 1/2" pieces 6 dried pear halves -- cut 1/2" pieces 3/4 cup golden raisins 3/4 cup dried cherries 2 cinnamon sticks 1 piece peeled ginger - (1/2" long) Zest and juice of 1 lemon 1 pinch Freshly-ground white pepper In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes. Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold. Serve alongside savory dishes such as roast pork, or as dessert topped with a dollop of crème fraiche. The compote can be stored in an airtight container, refrigerated, for up to 1 week. This recipe yields 6 to 8 servings. Cook's note: Spray your knife with cooking spray to prevent dried fruit from sticking to it. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 858 Calories (kcal); 2g Total Fat; (1% calories from fat); 11g Protein; 223g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 14 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Tomatoes In Olive Oil Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 oven-dried plum tomato halves - (to 16) 3 sprigs fresh rosemary - (to 4) 4 sprigs fresh thyme - (to 6) 1/2 cup extra-virgin olive oil - (to 3/4 cup) Using a long spoon or wooden skewer, arrange two layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2-inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, up to 1 month. Makes 1 half-quart jar. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pint" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Drop Biscuits with Wendy Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 3/4 cups unbleached flour 3 tablespoons baking powder -- plus 2 teaspoons baking powder 3 tablespoons sugar 1 tablespoon salt 1/2 pound unsalted butter -- plus 5 tablespoons chilled unsalted butter -- cut in 1/4" cubes 1/4 cup chopped chives -- (optional) 2 1/2 cups lowfat 1% buttermilk 1 egg 2 tablespoons heavy cream Heat oven to 425 degrees. In a large mixing bowl, blend the flour, baking powder, sugar, and salt together with a whisk. With your hands or a pastry cutter, cut in the butter with the dry ingredients until it resembles coarse oatmeal. Fold in the chives. The dough can be made in advance up to this point; keep it covered and refrigerated for up to two days. Fold in the buttermilk with a rubber spatula, being careful not to overmix the batter. Pull off the dough in loosely packed handfuls (about 1/3 cup each), and drop the dough on two 14- by 16-inch parchment-lined baking sheets. If the dough at the bottom of the bowl seems too dry, add additional drops of buttermilk. In a small bowl, make the egg wash by combining the egg and the heavy cream with a fork. Brush the wash over each biscuit with a pastry brush. Bake the biscuits for 10 to 12 minutes, rotating the baking sheets after 5 to 6 minutes, until biscuits are lightly browned. Serve the biscuits warm with butter or homemade jam. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 8g Total Fat; (37% calories from fat); 4g Protein; 27g Carbohydrate; 30mg Cholesterol; 494mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easter Egg Cakes Recipe By :Martha Stewart Serving Size : 9 Preparation Time :0:00 Categories : Cakes Desserts Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- room temperature 3/4 cup all-purpose flour -- plus 3 tablespoons all-purpose flour 1/2 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 split vanilla bean -- seeds removed Grated zest from 1/2 lemon 3 large eggs -- room temperature 3/4 cup baking powder 1/4 teaspoon salt 3 tablespoons confectioners' sugar 1/2 cup Lemon Curd 9 sprigs mint -- for garnish === LEMON CURD === 3 large egg yolks -- strained Grated zest of 1/2 lemon 1/4 cup fresh lemon juice 6 tablespoons sugar 4 tablespoons unsalted butter -- cut up === COLORED BUTTER GLAZE === 1/4 cup milk 2 drops liquid paste color - (to 3 drops) 3 cups sifted confectioners' sugar 1 1/4 cups unsalted butter Heat the oven to 250 degrees. Generously butter an egg-cake pan, and dust with flour; tap out any excess flour. Set pan aside. In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and granulated sugar. Beat on medium until light and fluffy, about 2 minutes. Add the seeds from the vanilla bean and the lemon zest; beat to combine. Add the eggs, one at a time, mixing well after each addition and scraping sides of bowl. Sift together the flour, baking powder, and salt. Add to butter mixture. Beat until just combined. Spoon batter into each of nine wells, filling about half full. Bake the egg cakes for 10 minutes. Increase the oven temperature to 350 degrees, and bake until the cakes are golden, 10 to 12 minutes more. Transfer egg-cake pan to a wire rack, and let cool slightly. Invert pan, and remove cakes. Using a serrated knife, trim the cakes to resemble eggs sliced in half. Using a melon baller, scoop out a 1-inch-diameter hole in each cake. Set a wire rack over a baking sheet. Place the cakes flat-side down on the wire rack. Working quickly, pour the colored butter glaze over each cake, completely coating the outside. After about 1 minute, gently lift the cakes with a wooden skewer so that they don't stick to the wire rack. Let the glaze set completely, about 1 hour. Turn the glazed cakes over, and trim away any excess glaze with a paring knife so glaze is flush with the flat side of cake. Wash and dry the wire rack. Place cakes glazed-side down on the wire rack; generously dust flat side with confectioners' sugar. Fit a pastry bag with a #11 pastry tip, and fill the bag with lemon curd. Fill each hole with lemon curd until the "yolk" appears slightly rounded. On each dessert plate, place a decorated cake. Garnish each serving with a mint sprig. LEMON CURD: Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, 1 hour. Store refrigerated in an airtight container up to 2 days. COLORED BUTTER GLAZE: Place the milk in a small bowl, and stir in the liquid paste color; set aside. Place the confectioners' sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Remove from heat, and immediately pour butter into the bowl with the sugar. Add half of the milk, and whisk until smooth. Add the remaining milk as needed to make a mixture that is just thin enough so that it runs down the sides of the cakes. Makes 9 individual cakes. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 554 Calories (kcal); 44g Total Fat; (69% calories from fat); 5g Protein; 38g Carbohydrate; 244mg Cholesterol; 2042mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Egg In A Hole Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- room temperature 4 slices whole-wheat bread 4 large eggs Salt -- to taste Freshly-ground black pepper -- to taste Butter bread on both sides. With a cookie cutter or a glass, cut an approximately 2 1/4-inch diameter hole out of the center of each slice of bread; reserve holes for garnish. Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter, and melt. Place bread and centers in skillet, and cook until light golden brown, 1 to 2 minutes; turn. Crack one egg into a small bowl. Carefully slide egg into the hole of one slice of bread. Repeat with remaining eggs and bread. Cook until egg white is set but yellow is still soft, 3 to 4 minutes. Season with salt and pepper. Serve garnished with browned bread centers. This recipe yields 2 to 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 6g Total Fat; (36% calories from fat); 8g Protein; 13g Carbohydrate; 187mg Cholesterol; 203mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mentoring USA, a nonprofit corporation founded in 1995 by Matilda Cuomo, former first lady of New York Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Egg Noodles with Tomato Broth and Basil Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large ripe tomatoes -- chopped 1 teaspoon salt 1 pinch freshly-ground black pepper 3 tablespoons balsamic vinegar 1 garlic clove -- smashed 4 tablespoons extra-virgin olive oil 1 pound fresh fava beans -- shelled 4 ounces haricots verts or regular green beans 8 ounces tagliarini -- see * Note 2 cups basil leaves -- julienned * Note: Tagliarini, fettucine, or tagliatelle can be used for this dish. Place the tomatoes in a bowl with 1 teaspoon salt, pinch of pepper, vinegar, garlic, and olive oil, and let marinate for at least 1/2 hour. Remove the garlic, and discard. Puree one-third of the tomato mixture in a food processor, and press the puree through a strainer to extract as much liquid as possible. Discard the solids. Meanwhile, bring a large pot of salted water to a boil over high heat, and have a large bowl of ice water ready for the vegetables. Add the fava beans to the boiling water, and blanch for 40 seconds. Remove with a slotted spoon, and transfer to the ice water. When the beans are completely cool, remove from the ice water, and peel off the loose outer skins. Add the haricots verts to the boiling water, and blanch for 1 minute. Remove with a slotted spoon, and transfer to the ice water. When the haricots verts are completely cool, drain well, and set aside with the fava beans. Bring a large pot of salted water to a boil over high heat. Add the tagliarini, and cook until al dente, about 8 minutes. Drain noodles in a colander, and rinse with cold water to stop the cooking. Toss tomato broth, remaining chopped tomatoes, fava beans, haricots verts, tagliarini, and basil together in a bowl. Adjust seasonings, and serve immediately. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 14g Total Fat; (75% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 547mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Egg-White Omelet Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Egg Dishes Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small button mushrooms -- sliced thinly 1/4 red or yellow pepper -- sliced thinly 1 large shallot -- sliced thinly Salt Freshly ground pepper 1/2 seeded plum tomato -- seeded, and thinly sliced in a bowl 3 egg whites -- beaten until almost frothy 1 tablespoon tarragon -- coarsely chopped In a medium nonstick skillet, heat 1 teaspoon of oil over medium heat. Add the mushrooms, and cook until just golden, about 2 minutes. Add the red peppers, and cook until softened, about 2 minutes. Add the shallots, and cook until golden, about 2 minutes. Add the tomatoes. Season with salt and pepper. Transfer vegetables to a bowl. Wipe out the skillet with a paper towel. In a medium bowl, beat the egg whites until frothy, about 2 minutes. Heat remaining oil in the skillet. Season egg whites with salt and pepper, and beat for 20 seconds. Pour egg whites into the skillet, and arrange vegetables in the center. Sprinkle with tarragon. Cook until bottom is golden, about 1 minute. Fold in left and right sides. Carefully lift or slide omelet onto a plate, and serve. Makes 1 omelet. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 1g Total Fat; (5% calories from fat); 14g Protein; 12g Carbohydrate; 0mg Cholesterol; 174mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant And Zucchini Gratin Recipe By :Mark Strausman Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants -- sliced 1/4" thick Coarse salt -- to taste Freshly-ground white pepper -- to taste All-purpose flour -- for dredging Pure olive oil -- for frying 4 large zucchinis -- sliced 1/4" thick 3 cups Traditional Tomato Sauce -- see below 1/2 cup heavy cream 1 teaspoon herbes de Provence (or 1/2 tspn dried oregano and 1/2 tspn thyme) 3 cups grated Gruyère, preferably French === TRADITIONAL TOMATO SAUCE === 1/2 cup extra-virgin olive oil 4 medium garlic cloves -- smashed, peeled 4 cans crushed Italian plum tomatoes - (28 oz ea) 1 cup dry red wine 1 teaspoon hot red-pepper flakes 2 tablespoons dried oregano Coarse salt -- to taste For the Traditional Tomato Sauce: In a medium stockpot, heat oil over medium-high heat. Add garlic, and cook, stirring, until golden, about 3 minutes. Add tomatoes, wine, red pepper, and oregano. Season with salt. Cover. Bring to a simmer, uncover, and simmer, gently stirring occasionally, until the sauce has a rich flavor without tasting overcooked, about 1 1/2 hours. (Makes about 6 cups) Sprinkle eggplant with salt, and place in a colander to drain for 20 minutes. Pat dry. Heat oven to 350 degrees. Line a baking sheet with paper towels. Set aside. Place flour in a shallow dish. Set aside. Heat 2 inches of oil in a medium stockpot until very hot but not smoking. Working in batches to avoid crowding the pan, dredge eggplant slices in flour, and tap off excess. Place immediately in oil, and cook until golden brown, about 6 minutes. Repeat with zucchini slices. Cover bottom of baking dish with about 1 cup sauce. Arrange eggplant in overlapping rows over sauce. Spread zucchini in an even layer over eggplant. Drizzle with 1/4 cup cream. Sprinkle with pepper, 1/2 teaspoon herbes de Provence, and 1 1/2 cups cheese. Top with 1 cup sauce. Create a second layer of eggplant and zucchini. Drizzle with remaining 1/4 cup cream, sprinkle with pepper and remaining 1/2 teaspoon herbes de Provence, and top with remaining cup of tomato sauce. Sprinkle with remaining 1 1/2 cups cheese. Bake until bubbling and golden, about 30 minutes. The gratin can be made up to 1 day ahead and reheated in a 325 degree oven before serving. This recipe yields 6 to 8 servings. Comments: When deep frying, always bring the ingredients to room temperature first. Cold ingredients will lower the oil temperature, creating soggy results. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 19g Total Fat; (80% calories from fat); 2g Protein; 9g Carbohydrate; 20mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mark Strausman, Chef and owner, Campagna, 24 East 21st Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant Caviar with Joe Recipe By :Recipe courtesy of Joseph T. Bonanno, Jr. Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large eggplants 1/2 cup olive oil -- plus more 4 medium tomatoes 2 small onions -- coarsely chopped 2 large garlic cloves -- minced 1/2 cup fresh parsley -- minced 2 tablespoons mixed chopped herbs, chives, tarragon, and cilantro Coarse salt Freshly-ground black pepper Heat oven to 350 degrees. Cut eggplants in half lengthwise, and brush all over with 2 tablespoons olive oil. Roast face down in an oiled, shallow pan until the eggplant halves are tender and collapse, about 45 minutes. Cool eggplant, and reserve juices. Peel tomatoes by dipping in boiling water for 30 seconds and slipping off skins. Cut tomatoes in half, and gently squeeze out the seeds. Chop fine. Scrape eggplant from skin. Chop flesh finely on a large board. Add onion, and chop until well minced. Add garlic and tomatoes. Chop until mixture is a fine consistency. Mix in parsley, herbs, remaining 6 tablespoons olive oil, and reserved juices. Season to taste with salt and pepper. Chill until ready to use. Makes about 5 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1638 Calories (kcal); 113g Total Fat; (58% calories from fat); 27g Protein; 157g Carbohydrate; 0mg Cholesterol; 124mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 30 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates NOTES : Joseph T. Bonanno, Jr. is the author of "The Healthy Firehouse Cookbook" (Hearst Books, 1995; $20) & "The Firehouse Grilling Cookbook" (Broadway Books, 1998; $23) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant With Miso Recipe By :Nobu Matsuhisa Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sesame seeds canola oil -- for frying 4 Japanese eggplant - (6 oz ea) 1 cup Den Miso -- (see below) Pickled ginger and plums -- optional garnish === DEN MISO === 1 1/2 cups white miso 3/4 cup sugar 3/4 cup sake 3/4 cup mirin For the Den Miso: Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine using a heavy whisk. Cook over boiling water, stirring frequently until the sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool. (Makes about 2 1/2 cups) Heat oven to 350 degrees. Spread sesame seeds on a baking sheet. Bake until golden, about 5 minutes. Remove to a shallow dish to cool. Increase heat to broil. Line a baking sheet with paper towels. Set aside. Heat 2 inches of oil to 360 degrees in a large heavy-bottomed saucepan. Halve eggplants lengthwise with flesh side scored in a cross-hatch pattern. Place eggplant in saucepan, skin-side up, and cook for 1 minute. Turn, and cook for 30 seconds. Remove to paper-towel-lined baking sheet to drain. Transfer eggplant, skin-side down, to an unlined baking sheet. Spread each eggplant half with slightly more than 1 tablespoon den miso. Broil to heat through, about 30 seconds. Sprinkle with toasted sesame seeds, and garnish with pickled ginger and plums. This recipe yields 6 to 8 servings. Comments: Miso is a fermented soybean paste that comes in a wide variety of flavors, colors, textures, and aromas. It is used in dressings, for pickling, as a spread for grilled foods, and as a base for soup. All miso falls under three basic categories: komemiso, miso made with rice and soybeans; mugimiso, miso made from barley or rye and soybeans; and mamemiso, miso made from soybeans alone. Miso is produced by crushing boiled soybeans and injecting them with a yeastlike mold cultivated with a barley, soybean, or rice base. The mixture is then allowed to mature from six months to three years. The darker the miso, the longer it has been fermented. Darker miso, which is saltier and stronger, is used in more robust-flavored dishes. The lighter-colored varieties are generally used in more delicate soups and dressings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 8g Total Fat; (28% calories from fat); 8g Protein; 35g Carbohydrate; 0mg Cholesterol; 1882mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Nobu Matsuhisa, chef and owner of the Nobu restaurants in New York City, London, Tokyo, Las Vegas, and Malibu. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggs Stuffed With Anchovies And Tuna Recipe By :Teresa Barrenechea Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Egg Dishes Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large hard-boiled eggs 3 tablespoons homemade mayonnaise -- (see below), or use prepared mayonnaise 1 can albacore tuna packed in oil - (3 oz) -- drained, flaked 5 anchovy fillets -- chopped === MAYONNAISE === 1 egg -- room temperature 1 1/2 cups extra-virgin olive oil 1 teaspoon salt 1 tablespoon sherry vinegar Peel eggs, and slice in half lengthwise. Carefully remove the yolks, and transfer to a small bowl. For the Mayonnaise: In a blender, combine egg with about 1 teaspoon of oil and salt. Blend at lowest speed. With the blender still running, add remaining olive oil in a slow, steady stream until oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed. Transfer the mayonnaise to a bowl, and stir in the vinegar well. Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit the anchovies from the stuffing mixture and chop them for garnish to place on top of the stuffed eggs.) Spoon into egg whites. Serve chilled or at room temperature. This recipe yields 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 36g Total Fat; (94% calories from fat); 4g Protein; trace Carbohydrate; 126mg Cholesterol; 323mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Teresa Barrenechea, Owner, Marichu Restaurant, 342 East 46th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eleanora's Eggplant Parmigiana Recipe By :Recipe from Eleanora Scarpetta from Easton, CT, a Martha Stewart Living viewer Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups unseasoned dry breadcrumbs 1 teaspoon dried basil 1 teaspoon dried parsley 2 cups all-purpose flour 14 large eggs -- lightly beaten 1 1/4 cups finely-grated pecorino Romano cheese -- (4 oz) 3 medium eggplants -- peeled Light olive oil -- for frying 2 teaspoons dried oregano 4 cups shredded aged mozzarella - (16 oz) === ELEANORA'S MARINARA SAUCE === 3 tablespoons extra-virgin olive oil 1 large onion -- finely diced 1 tablespoon minced garlic 3 cans peeled whole tomatoes - (28 oz ea) -- strained, puréed 3 ounces tomato paste Coarse salt -- to taste 2 tablespoons chopped fresh basil For the marinara sauce: Heat olive oil over medium heat in a medium saucepan. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more. Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat. (Makes about 6 cups) Place rack in center of oven. Heat oven to 375 degrees. Line a baking sheet with parchment paper. Line a second baking sheet with paper towels. Set aside. Slice eggplant lengthwise into 1/4-inch-thick slices. Combine breadcrumbs, basil, and parsley in a shallow dish. Place flour in a second shallow dish. Whisk together eggs and 1 cup pecorino Romano. Pour egg mixture into a third, larger, shallow dish. Dip sliced eggplant in flour, shaking off any excess. Dip floured eggplant in egg mixture to coat both sides. Dip eggplant in seasoned breadcrumbs to lightly coat both sides. Transfer to parchment-lined baking sheet. Set aside. Heat 1/4 inch olive oil in a large straight-sided skillet over medium heat until hot but not smoking. Fry eggplant in batches until golden brown, about 3 minutes per side. Transfer to the baking sheet lined with paper towels. (If excess breading burns in oil, or oil begins to burn, discard oil and begin again with fresh oil.) In a 4-quart shallow baking dish, spread 1 cup Marinara Sauce evenly over bottom. Layer eggplant slices to cover sauce. Spread 1 1/4 cups sauce evenly over eggplant. Sprinkle with 1 heaping teaspoon pecorino Romano, 1/2 teaspoon dried oregano, and 1/3 cup shredded mozzarella. Repeat procedure three times, omitting mozzarella on top of final layer. Cover casserole with foil, and bake about 30 minutes, or until bubbling slightly. Remove foil, and sprinkle remaining shredded mozzarella over casserole. Bake until cheese is just melted. Allow to cool and set, about 20 minutes. This recipe yields 8 to 10 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 335 Calories (kcal); 14g Total Fat; (35% calories from fat); 15g Protein; 39g Carbohydrate; 327mg Cholesterol; 188mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eleanora's Marinara Sauce Recipe By :Recipe from Eleanora Scarpetta from Easton, CT, a Martha Stewart Living viewer Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 1 large onion -- finely diced 1 tablespoon minced garlic 3 cans peeled whole tomatoes - (28 oz ea) -- strained and puréed 3 ounces tomato paste Coarse salt -- to taste 2 tablespoons chopped fresh basil Heat olive oil over medium heat in a medium saucepan. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more. Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat. This recipe yields about 6 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 41g Total Fat; (73% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 677mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Endive With Cabrales Recipe By :Teresa Barrenechea Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sliced almonds 2 ounces Cabrales cheese -- crumbled 3 tablespoons plain yogurt 6 Belgian endive leaves 1 orange -- peeled, segmented 1 tablespoon finely-chopped fresh parsley Cook almonds in a small skillet over medium heat, shaking pan to ensure even cooking, until golden brown and fragrant, about 2 minutes. Transfer to a small bowl, and set aside. Combine cheese and yogurt in a small bowl. Spoon a small amount of cheese mixture onto each endive leaf. Arrange on a plate, and place a piece of orange on top of cheese. Sprinkle with almonds and parsley. Serve immediately. This recipe yields 6 servings. Comments: A creamy, blue-veined cheese, Cabrales is similar in taste to its French cousin, Roquefort. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 2g Total Fat; (42% calories from fat); 1g Protein; 4g Carbohydrate; 1mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Teresa Barrenechea, Owner, Marichu Restaurant, 342 East 46th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * English Toffee With Nick Recipe By :Nick Malgieri Serving Size : 0 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- plus more 1 1/2 cups sugar 3 tablespoons light corn syrup 3 tablespoons water 2 cups chopped toasted almonds - (8 oz) 12 ounces semisweet chocolate -- tempered TO TEMPER CHOCOLATE: In the top of a double boiler or in a heat-proof bowl set over simmering water, melt coarsely chopped chocolate. The melted chocolate should register 115 to 120 degrees on an instant-read thermometer. Remove bowl from simmering water. Let cool, stirring occasionally, until it reaches a temperature of about 82 to 86 degrees (depending on the variety of chocolate you are using). At this point, the chocolate will begin to set around the edges of the bowl. Return the bowl to the pot of hot water (it should no longer be simmering) for a few seconds at a time until it reaches a temperature of 88 to 91 degrees. Be sure not to allow chocolate to become hotter than 91 degrees as this will make it necessary to repeat the entire tempering process. Butter a 12- by 18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside. In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely. Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry. Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate. Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers. This recipe yields about 3 pounds. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 4583 Calories (kcal); 285g Total Fat; (52% calories from fat); 16g Protein; 563g Carbohydrate; 496mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 57 Fat; 37 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Nick Malgieri, chef, cookbook author and Director of Pastry & Baking Arts Program, Peter Kump's New York Cooking School, 50 West 23rd Street, 5th floor, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Escarole Triangles Recipe By :Susan Spungen Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 small shallot -- finely chopped 1 garlic clove -- very finely chopped 1 small escarole head -- well washed, still damp, finely chopped (abt 4 cups) 1/4 teaspoon freshly-ground black pepper 1/2 teaspoon salt 1 1/2 ounces grated fontina cheese - (1/2 cup) 3 tablespoons olive oil 12 sheets good-quality phyllo dough Heat the oven to 375 degrees. In a large skillet, heat butter over medium heat. Add shallots and garlic, and cook until soft, about 1 minute. Increase heat to medium-high, and add escarole. Cook until just wilted, about 3 minutes. Season with salt and pepper. Spread onto a flat dish to cool. When cool, drain off excess liquid if necessary, and stir in cheese. Line a baking sheet with parchment paper. Place one sheet of phyllo on a flat surface, and using a pastry brush or a wide clean, brush used for cooking only, brush with oil. Lay another sheet on top of the first, and brush with oil. Continue this process until there is a total of four sheets of prepared phyllo. With a pizza cutter, cut the phyllo into six lengthwise strips. Cut these in half to create a total of twelve same-width strips. Place a scant tablespoon of escarole mixture at one end, and fold phyllo and filling over, corner to corner, forming a triangle. Continue to fold filling and phyllo as you would a flag, keeping triangular shape. When wrapping, be sure to fold firmly to prevent mixture from leaking out. Lightly brush with remaining oil, and bake until light golden brown, 15 to 16 minutes. This recipe yields about 3 dozen. Comments: Phyllo (pronounced fee-lo) is a paper-thin Middle-Eastern pastry dough that is used for both sweet and savory dishes. Phyllo can be found in the frozen-food sections of most supermarkets; if frozen, place it in the refrigerator for 12 to 24 hours before using. Once the phyllo is laid out on your work surface, cover it with a slightly damp tea towel to prevent it from drying out and crumbling. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (79% calories from fat); trace Protein; 1g Carbohydrate; 1mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Susan Spungen, Food editor, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Evan's Pizza Dough Recipe By :Recipe from Evan Shively Serving Size : 6 Preparation Time :0:00 Categories : Breads/Rolls Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (110 degrees) 1 tablespoon honey 1/2 tablespoon dry baker's yeast, such as Fleichman's 5 cups all-purpose flour -- plus more 1 tablespoon coarse salt 1 1/2 cups cool water -- (70 degrees) 2 tablespoons oil -- plus more Semolina flour Pour 1/4 cup warm water (110 degrees) into a small bowl. Add honey, and sprinkle in yeast. Using a fork, stir the mixture until the yeast has dissolved. Let stand until creamy and foamy, about 5 minutes. In a large bowl, whisk together flour and salt. Make a well in the center. Add the yeast mixture, 1 1/2 cups cool water (70 degrees), and olive oil to the well. Stir with a wooden spoon, incorporating the flour to form a very rough ball. Turn the dough out onto a well-floured board. Knead, adding more flour as necessary, to create a moist, supple, but sticky dough, about 6 to 8 minutes. The dough should be smooth, slightly elastic, and bounce back when poked with your finger. Place dough in a lightly oiled bowl and turn to coat. Cover with lightly oiled plastic wrap. Place in a cool place or refrigerator. Let stand overnight, until the dough has doubled in size. Two hours before use, punch down the dough. Divide into six 6-ounce pieces. Take each piece of dough and fold edges underneath. Knead on an unfloured surface to form a ball. Cover with a lightly oiled piece of plastic wrap to prevent a skin from forming. Set aside. Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the lowest shelf, for at least 30 minutes. Lightly dust each dough ball with flour. Flatten each ball into a disk with the heel of your hand. With your fingers, make indentations about 1/2 inch inside the edge around the rim. (This will form the outer crust.) Pick up the dough, and drape it over your fists; gently stretch the dough, using your knuckles to pull it outward. Rotate one 1/4-turn with each pull, until the dough is a circle approximately 10 inches in diameter. Sprinkle semolina flour on a pizza peel. Place the dough on the peel. Brush the dough with olive oil and top with desired toppings. Lift the pizza peel and, using a slight jerking motion, slide the pizza back and forth to loosen it. Tilt the peel and place the front tip of the peel on top of the heated stone. Slide the pizza off the peel, onto the stone. Bake until crust is golden brown, about 8 to 10 minutes. Remove from the oven and brush crust edges with olive oil. Return pizza to the oven and cook another 1 to 2 minutes, until crisp. Using the pizza peel, remove the pizza from the oven. Transfer to a cutting board. Using a pizza wheel or large sharp knife, slice the pizza into 8 equal pieces. Serve immediately. Repeat using remaining dough. Makes dough for six 9-inch pizzas. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 430 Calories (kcal); 6g Total Fat; (11% calories from fat); 11g Protein; 82g Carbohydrate; 0mg Cholesterol; 944mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Evan's Pizza Topping Recipe By :Recipe from Evan Shively Serving Size : 8 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon fresh thyme 1/4 cup grated fontina cheese 1 roasted red pepper -- cut 1/4" strips 1/2 small roasted baking potato -- cubed 3 pieces fried bacon -- crumbled 6 large oysters -- shucked 1 tablespoon chopped parsley Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the lowest shelf, for at least 30 minutes. Sprinkle semolina flour on a pizza peel. Place the dough on the peel. Brush the dough with olive oil and top with thyme and grated cheese. Spread the roasted red-pepper strips evenly over the pizza and top with roasted potato. Lift the pizza peel and, using a slight jerking motion, slide the pizza back and forth to loosen it. Tilt the peel and place the front tip of the peel on top of the heated stone. Slide the pizza off the peel, onto the stone. Bake until crust is golden brown, about 8 to 10 minutes. Remove from the oven and brush crust edges with olive oil. Return pizza to the oven and cook another 1 to 2 minutes, until crisp. Using the pizza peel, remove from the oven and sprinkle with parsley. Makes enough topping for one 9-inch pizza. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (23% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Exotic Fruit Tartlets Recipe By :Anton Edelmann Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Anton Edelmann's Puff Pastry -- (see below) 1 tablespoon passion fruit juice -- strained 4 tablespoons Pastry Cream -- (see below) 1/2 kiwi fruit -- peeled, sliced 1/4 mango -- peeled, sliced 1/4 small pineapple -- peeled, cored, and sliced 1/4 peeled papaya or papaw -- peeled, seeded, and sliced 1/4 cup apricot jam -- for glaze 2 tablespoons finely-chopped pistachios 4 small sprigs fresh mint === ANTON EDELMANN'S PUFF PASTRY === 1 1/2 pounds unsalted butter -- room temperature 4 3/4 cups all-purpose flour 1 1/2 teaspoons salt Juice of 1/2 lemon === PASTRY CREAM === 2/3 cup milk 1/4 split vanilla bean -- seeds scraped 1 large egg yolk 2 tablespoons sugar 2 1/2 tablespoons all-purpose flour Make the Puff Pastry: By hand, work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface. When well mixed, form this butter paste into a block, wrap in plastic wrap, and refrigerate. Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine breadcrumbs. Add 1 cup plus 3 tablespoons water and lemon juice to form a dough, and mix until smooth and elastic. Shape the dough into a ball, then cut a cross in the top to one-third of the depth. Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick. Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counter-clockwise and ensuring that the edges are well sealed. Roll out the dough into a 12- by 24-inch rectangle. Fold the short sides to meet in the middle, then fold in half like a book to form four equal layers; this is called a double turn. Cover with a damp cloth, and chill in the refrigerator for at least 30 minutes. Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use. (Makes about 3 1/2 pounds) Make the Pastry Cream: Place the milk and vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat. In a medium bowl, whisk egg yolk and sugar together until pale and creamy. Add flour and mix to a smooth paste. Add half of the boiling milk, and mix well. Return mixture to pan with remaining milk, stirring to mix well. Boil for 1 minute until thickened, stirring constantly. Pass through a fine sieve. (Makes about 1 cup) Note: This will keep in the refrigerator for 2 to 3 days. If you make it in advance, be sure to chill it quickly and thoroughly. On a lightly floured surface, roll out pastry to 1/16-inch thickness. Cut dough into six 4 1/2-inch circles; place each circle in a 2 1/2-inch cocktail sauce cup. Using fingers, press dough into cup, and trim dough flush with edges. Refrigerate until chilled, about 30 minutes. Heat oven to 400 degrees. Remove shells from refrigerator, and prick chilled shells several times with a fork. Line shells with parchment paper; fill with pie weights or dried beans. Transfer shells to oven; bake until edges begin to turn light golden brown, 15 to 18 minutes. Transfer to a wire rack to cool. Remove parchment paper and pie weights. Stir passion fruit juice into pastry cream, and divide evenly among tartlets. Arrange fruit decoratively on top. Brush tops with warmed apricot jam that has been passed through a sieve, and sprinkle edges with pistachios. Decorate with mint sprigs This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1283 Calories (kcal); 95g Total Fat; (65% calories from fat); 13g Protein; 98g Carbohydrate; 288mg Cholesterol; 569mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 18 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Extra-Firm Tofu with Snow Peas and Bean Sprouts Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Asian sesame oil 12 ounces extra-firm tofu 3 garlic cloves -- minced 1 fresh Thai chile 2 1/2 cups bean sprouts - (8 oz) 8 ounces snow-pea pods -- trimmed, and sliced diagonally into thirds Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons soy sauce 2 tablespoons toasted sesame seeds Cut tofu into 1/4-inch slices and press for 30 minutes to 1 hour; cut into 1/4-inch slices. Heat oil in a large sauté pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 7g Total Fat; (52% calories from fat); 10g Protein; 5g Carbohydrate; 0mg Cholesterol; 782mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eyeball Highball Ice Cubes Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beverages Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Radishes Olives Water Trim the stem and root ends of a radish (make sure it's small enough to fit the individual section of an ice-cube tray), and use a paring knife to scrape off most of the red skin. Leave just enough red to give the radish a veined appearance. Rinse the radish off, and use a small melon baller to cut 1/2-inch-diameter hole into the radish. Fit an olive, cut side out, into the hole, and place the radish in the ice-cube tray. Repeat this process until the tray is full, then pour water over the eyeballs, and freeze. This recipe yields ?? ice cubes. Comments: At Halloween -- the one time of year when the grotesque, gruesome, and horrifying are worth aspiring to -- take the opportunity to express your holiday spirit with just the sort of drink Dr. Frankenstein might have enjoyed during cocktail hour. With medium-size radishes and olives, you can create creepy ice cubes that appear to contain eyeballs -- ideal for a macabre martini on the rocks or in a ghastly glass of flavored seltzer for your young ghouls-in-training. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fall Leaf Cookies Recipe By :Martha Stewart Serving Size : 100 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CHOCOLATE TUILE BATTER === 1 cup all-purpose flour 3 tablespoons Dutch-process cocoa powder 1/2 cup unsalted butter -- room temperature 2/3 cup confectioner's sugar 4 large egg whites -- room temperature === WHITE TUILE BATTER === 1 cup all-purpose flour 1/2 cup unsalted butter -- room temperature 2/3 cup confectioner's sugar 4 large egg whites -- room temperature Make chocolate and white tuile batters according to following recipes. Heat oven to 400 degrees. Trace a leaf onto a large, flexible, plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil. Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with an #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes. Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup of chocolate batter. Repeat step with white batter, using reserved chocolate batter for piping. CHOCOLATE TUILE BATTER: Sift flour with cocoa, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, until well combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined. Reserve 1/2 cup batter; place in a pastry bag fitted with an #2 tip, and set aside for piping white tuile cookies. WHITE TUILE BATTER: Sift flour into a mixing bowl, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, until well combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the reserved flour, and mix until just combined. Reserve 1/2 cup batter; place in a pastry bag fitted with an #2 tip, and set aside for piping chocolate tuile cookies. This recipe yields about 100 cookies. Comments: The basic tuile dough of sugar, nuts, eggs, flour, and butter can be enhanced by flavorings such as chocolate, vanilla, lemon or orange. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 2g Total Fat; (50% calories from fat); 1g Protein; 4g Carbohydrate; 5mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fall Ragout with Polenta Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 4 small yellow onions -- chopped, (abt 2 cups) 3 carrots -- peeled, and cut in 1" pieces 3 parsnips -- peeled, and cut in 1/2" diagonal slices 1 1/2 cups canned crushed tomatoes 3 cups chicken stock -- see * Note 4 small turnips -- cut in 1" cubes 2 pounds butternut squash -- peeled, and cut into 1 1/2" cubes Coarse salt Freshly-ground black pepper 8 cups turnip greens 1 small fennel bulb -- cored, sliced thin === BOUQUET GARNI === 3 sprigs parsley 3 sprigs thyme 2 bay leaves === POLENTA === 5 cups chicken stock -- see * Note 1 1/3 cups quick-cooking polenta 1 tablespoon unsalted butter 1 teaspoon salt * Note: Chicken stock can be homemade or canned and should be low-sodium and skimmed of fat. In a large saucepan, saute onions in olive oil until translucent, about 3 to 5 minutes. Add carrots and parsnips and stir to combine. Then add the tomatoes and stock, and combine well. Bring to a boil and reduce to simmer. Add bouquet garni, turnips, butternut squash, salt and pepper and stir to combine. Cover and cook until vegetables are fork tender, about 25 minutes. Add turnip greens and fennel. Cook until greens are wilted, about 3 to 5 minutes. Adjust seasoning by adding salt and pepper to taste. To make the polenta: In a medium saucepan, bring stock or water to a boil. While whisking rapidly, add the polenta in a thin steady stream. Reduce the heat to low, and cook the polenta, stirring occasionally for 4 to 5 minutes. Stir in the butter and salt during the last minute of cooking. Serve immediately (the polenta thickens significantly as it rests). Divide the polenta among six bowls and serve immediately topped with the fall ragout. Makes 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 584 Calories (kcal); 9g Total Fat; (13% calories from fat); 15g Protein; 114g Carbohydrate; 5mg Cholesterol; 3452mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * False Alarm Vegetable Chili with Joe Recipe By :Recipe from Joseph T. Bonanno, Jr. Serving Size : 10 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 onion -- chopped 1 green bell pepper -- chopped 1 red bell pepper -- chopped 1 carrot -- chopped 1 fresh hot green chile pepper -- seeded, minced (or 1/4 cup drained canned chopped green chiles) 2 garlic cloves -- finely chopped 1 pound dried lentils -- rinsed 1/3 cup tomato paste 1 can red kidney beans - (15 oz) -- drained, rinsed 1 can pinto beans - (15 oz) -- drained, rinsed 1 can stewed tomatoes - (28 oz) 1/3 cup chile powder 4 teaspoons ground cumin 1/4 teaspoon crushed hot-red-pepper flakes 1/4 teaspoon coarse salt 1/4 teaspoon freshly-ground black pepper In a large soup pot, heat the olive oil over medium heat. Add onion, green and red peppers, carrot, chile pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chile powder, cumin, and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low, cover and simmer until the lentils are tender, about 45 minutes. If the chile starts to dry out, add hot water as needed. Season with salt and pepper and serve immediately. Serves 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 3g Total Fat; (14% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 125mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Joseph T. Bonanno, Jr. is the author of "The Healthy Firehouse Cookbook" (Hearst Books, 1995; $20) and "The Firehouse Grilling Cookbook" (Broadway Books, 1998; $23) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Farfel Recipe By :Sabina Waksal Serving Size : 0 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 large eggs 2 tablespoons vegetable oil 1 pinch salt Line a baking pan with a Silpat (French nonstick baking mat); set aside. Heat oven to 350 degrees with rack in center. Place flour in a medium bowl. In a medium bowl whisk together eggs, oil, salt, and 2 tablespoons water. Add to flour. Work liquid into flour to form a crumbly dough that just holds together. Grate on the large holes of a box grater. Spread evenly on prepared pan. Bake until golden brown, about 30 minutes. Cool on baking sheet. Will keep in an airtight container at room temperature for up to 1 month. To serve, bring 2 cups of water to a boil. Add farfel. Return to a boil. Cover, and reduce heat to simmer; cook until liquid is absorbed and farfel is tender, about 10 minutes. This recipe yields 2 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1282 Calories (kcal); 38g Total Fat; (27% calories from fat); 37g Protein; 192g Carbohydrate; 374mg Cholesterol; 249mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Sabina Waksal, the mother of Martha's good friend Sam. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fava Bean And Pecorino Salad Recipe By :Pino Luongo Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds whole fava beans -- shelled 2 shallots -- peeled, minced Juice of 1 lemon Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup extra-virgin olive oil 4 ounces baby lettuce -- washed, spun dry 2 ounces stemmed watercress -- washed, spun dry 3/4 pound Pecorino Toscano cheese -- cut 1/2" pieces Bring a large pot of salted water to a boil. Prepare an ice bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking. Drain. Peel and discard tough skins; set aside. In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified. Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese. This recipe yields 8 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 14g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Pino Luongo, owner of Coco Pazzo in New York City. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fennel And Apple Salad Recipe By :Recipe from Susan Spungen, Food editor, Martha Stewart Living Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fennel bulbs -- trimmed 1 apple such as Fuji or Mutsu 1 lemon -- halved 1 tablespoon honey mustard 2 tablespoons cider vinegar 1/3 cup vegetable or olive oil Coarse salt -- to taste Freshly ground black pepper -- to taste 6 dried pear halves -- sliced thin lengthwise 1/4 cup pistachios -- roughly chopped 3 ounces goat cheese -- crumbled Using a mandoline (see comments below), thinly slice fennel lengthwise, and place in a medium bowl. Core and quarter apple, and rub with lemon to prevent discoloration. Using the mandoline, slice the apple slightly thicker than fennel. Combine with fennel, and set aside. In a medium bowl, whisk together the honey mustard, cider vinegar, salt, and pepper. Slowly drizzle oil into bowl, whisking constantly until fully incorporated. Pour dressing over fennel and apple. Toss to combine. Taste, and adjust for seasoning. Divide salad between four small plates. Garnish each plate with pistachios, dried pears, and goat cheese. Serve immediately. This recipe yields 4 servings. Comments: Also known as a universal grater or a vegetable slicer, a mandoline has a wooden, metal, or plastic ramp with interchangeable stainless-steel blades. The cutting angle is often at an angle or in a V shape, and the blades are adjustable to control for thick, thin, or decorative cuts such as julienne, French fry, or waffle. Some come with blades for grating and shredding tool. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 8g Total Fat; (32% calories from fat); 9g Protein; 30g Carbohydrate; 22mg Cholesterol; 188mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fennel Fiesta Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fennel bulbs - (to 5) 1 1/2 tablespoons butter 1 teaspoon sugar 2 garlic cloves 1/4 cup orange juice 1 cup water Wash and clean the fennel plants. Cut off the tops and bottoms and discard. Slice the fennel into quarters. Melt butter in a skillet and add the sugar and garlic. Put the fennel in the skillet and cook until golden brown. Add orange juice, water, and a little salt and pepper. Simmer for 20 minutes until the fennel is fork tender (if fennel is not tender enough, add a little juice or water). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 17g Total Fat; (74% calories from fat); 1g Protein; 13g Carbohydrate; 47mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Feta And Black Olive Crusted Roasted Leg Of Lamb With Todd Recipe By :Todd English Serving Size : 8 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds butterflied boned spring leg of lamb -- fat and fell removed 4 tablespoons olive oil 2 garlic cloves 1/2 teaspoon minced garlic 2 teaspoons crushed red pepper flakes Zest of 1 orange 1 tablespoon fennel seeds 1 1/2 tablespoons cardamom pods 1 tablespoon ground ginger 2 tablespoons unsalted butter 1 cup dry bread crumbs 2 tablespoons chopped fresh parsley 1 cup Olive Tapenade -- (see below) 1 cup feta cheese (preferably Bulgarian) -- crumbled 1 tablespoon coarse salt 1/2 teaspoon freshly-cracked black pepper 2 cups small dandelion greens -- for garnish === OLIVE TAPENADE === 1 tablespoon olive oil 3 garlic cloves -- roughly chopped 5 whole salt-packed anchovy fillets -- rinsed 2 tablespoons capers 1 1/2 cups Moroccan oil-cured olives 1 teaspoon finely-chopped fresh rosemary Freshly-ground black pepper -- to taste Cover lamb with plastic wrap. Using a meat pounder, pound lamb to flatten slightly. Set aside. Using a mortar and pestle or food processor, combine and coarsely grind 3 tablespoons olive oil, 2 cloves garlic, red pepper flakes, orange zest, fennel, cardamom, and ginger. Place lamb in a deep casserole or roasting pan. Add spice mixture, and turn to coat well. Cover, and refrigerate at least 2 hours, or up to 12 hours. Remove lamb from refrigerator, and bring to room temperature. Heat broiler. Remove lamb from marinade, and place on a baking pan. Broil 3 to 4 inches from heat source, 5 minutes on each side. In a sauté pan, melt butter over medium-high heat. Add minced garlic, bread crumbs, and parsley. Cook until lightly browned. Season with salt and pepper. Remove from heat, and set aside. To make the Olive Tapenade, in a sauté pan over medium heat, add all ingredients and cook 3 to 4 minutes. Place mixture in food processor, and pulse until smooth. (Makes 1 3/4 cups) Remove lamb from oven. Season with salt and pepper. Using a spatula, carefully spread an even layer of olive tapenade over lamb. Cover tapenade with feta cheese. Sprinkle with bread-crumb mixture and season with salt and pepper. Place lamb under broiler until browned, 8 to 10 minutes. Remove, and let rest 5 minutes before slicing. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add dandelion greens and sauté until just wilted, about 30 seconds. Transfer to platter, and top with sliced lamb. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 12g Total Fat; (67% calories from fat); 2g Protein; 11g Carbohydrate; 8mg Cholesterol; 843mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Todd English, Executive chef and owner of the Olives restaurants, Boston, Las Vegas, Aspen, and Washington, District of Columbia. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fettuccine Alfredo With Eleanora Recipe By :Eleanora Scarpetta Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse salt -- to taste 1 tablespoon extra-virgin olive oil 1/4 pound thinly-sliced prosciutto -- coarsely chopped 2 ounces shiitake mushrooms 2 tablespoons coarsely-chopped flat-leaf parsley 4 tablespoons unsalted butter -- 1/2 stick 1 cup heavy cream or half-and-half 1 cup freshly-grated Pecorino Romano cheese 1 large egg yolk -- lightly beaten 1 pound Fresh Fettuccine -- (see below), or best-quality fettuccine -- fresh or dry === FRESH FETTUCCINE === 3 1/2 cups all-purpose flour 5 large eggs 1 teaspoon extra-virgin olive oil 1/2 teaspoon salt For the Fresh Fettuccine: Mound flour in the center of a work surface, forming a well in the center. Crack the eggs into the well. Add oil and salt. Beat eggs with a fork until smooth. Gradually work flour into the eggs. Use a bench scraper to work in the rest of the flour, a bit at a time. Once all the flour has been incorporated, start working the dough with your hands to form a rounded mass for kneading. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour. Knead the dough until smooth and elastic, about 10 minutes. Cover dough with an inverted bowl or plastic wrap; allow to rest 1 1/2 hours, or chill overnight. Divide dough into large walnut-sized pieces. Quickly knead and flatten each portion of dough into a disc; very lightly dust with flour. Feed through a pasta machine set at the machine's widest setting. (If pasta pulls or tears when passing through machine, simply sprinkle a little more flour over dough, just before its fed, to keep it from sticking. When finished, remove excess flour with a dry brush.) As the pasta sheet emerges, gently support it with your palm, and guide it onto work surface. Fold the sheet lengthwise into thirds. Repeat sequence twice on the same setting to smooth dough and increase its elasticity. Thin the dough by passing it through even finer settings, one pass on each setting from widest to narrowest (machine settings differ, some have as many as ten, others only six). Repeat with remaining dough. Pass each portion of dough through cutting blade for desired thickness. To cut by hand, lightly fold sheets one at a time into thirds. Cut with a sharp knife into desired thickness. (Makes 1 1/2 pounds) Bring a large pot of salted water to a boil. Remove stems from mushrooms and thinly slice to yield about 1 cup. In a small skillet, heat olive oil over medium heat. Add prosciutto, mushrooms, and parsley. Sauté until light golden brown, 8 to 10 minutes. Melt butter in a small saucepan over medium-low heat. Add heavy cream and cheese. When cheese has melted, add egg yolk. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add fettuccine to boiling water, and cook until al dente, following package directions. Drain pasta, and transfer to a large serving platter. Pour sauce over fettuccine; sprinkle with mushroom-and-prosciutto mixture. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 678 Calories (kcal); 24g Total Fat; (31% calories from fat); 20g Protein; 95g Carbohydrate; 318mg Cholesterol; 343mg Sodium Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Eleanora Scarpetta Easton, CT Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fiery Asian-Style Pork Loin Roast Recipe By :Recipe from Evan Lobel, Lobel's Prime Meat Market, 1096 Madison Avenue, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Grilling Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup freshly-squeezed orange juice 2 tablespoons frozen orange-juice concentrate 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon olive oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1/2 teaspoon Chinese five-spice powder 1 teaspoon Asian chile paste 2 drops hot chile oil -- to 3 4 pounds trimmed boneless pork loin roast -- (to 4 1/2 lbs) Vegetable-oil cooking spray Combine the orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well. Put the roast in a shallow glass or ceramic dish, and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 24 hours. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot. Lift the roast from the marinade, reserving the marinade and brushing it on the roast two or three times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 to 155 degrees. Remove the roast from the grill and let it rest for about 10 minutes before slicing. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 2g Total Fat; (44% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 172mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fig and Prosciutto Sandwiches Recipe By :Recipe from Eli Zabar; Owner; Eli's Vinegar Factory, 431 East 91st Street, NY, NY Serving Size : 2 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf rosemary focaccia 3 figs -- cut in thin rounds 1 slice prosciutto 1 handful washed arugula Olive oil Freshly-ground black pepper -- to taste Thinly slice 4 pieces of focaccia vertically. Place layer of figs on one piece of focaccia. Add a slice of prosciutto and a handful of arugula. Sprinkle arugula with olive oil. Season with pepper to taste. Press firmly on sandwich to flatten. Cut in half. Makes 2 sandwiches. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 10g Total Fat; (31% calories from fat); 32g Protein; 15g Carbohydrate; 79mg Cholesterol; 3057mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fig Jam Recipe By :Recipe from Todd English and Sally Sampson Serving Size : 0 Preparation Time :0:00 Categories : Fruit Jams/Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon canola or vegetable oil 3 shallots -- diced 1 cup red wine 1/4 cup chicken broth 1/4 cup veal or beef broth 3/4 cup balsamic vinegar 1 teaspoon chopped fresh rosemary leaves 1/4 cup sugar 1 cup dried mission figs -- quartered Place a medium skillet over medium heat and, when it is hot, add the oil. Add the shallots, and cook until they are softened, about 3 minutes. Deglaze with the red wine and reduce by half. Add the broths and vinegar, and reduce by half. Add the rosemary and sugar. Lower the heat to low, and cook until the sugar has melted, about 3 to 5 minutes. Add the figs, and cook, stirring occasionally, until they are rehydrated, about 10 to 12 minutes. Cook until the mixture has the consistency of a liquidy jam, about 10 to 12 minutes. Use immediately, or cover and refrigerate up to 5 days. Makes about 1 cup. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 423 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 71g Carbohydrate; 0mg Cholesterol; 350mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 3 1/2 Other Carbohydrates NOTES : Todd English and Sally Sampson are the authors of "The Figs Table" (Simon & Schuster, 1998; $25) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fig Tart With Corn Meal Crust Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUST === 6 tablespoons unsalted butter -- slightly softened 1/2 cup granulated sugar 2 large egg yolks 1 cup all-purpose flour 1/3 cup yellow cornmeal, stone-ground prefered 1/2 teaspoon salt Nonstick cooking spray or unsalted butter === FILLING === 4 ounces cream cheese -- softened 1/2 cup creme fraiche 1 1/2 tablespoons confectioners' sugar 1 pint black or purple figs -- stemmed, quartered === GLAZE === 1/4 cup fig or red-currant jam 2 tablespoons red wine Crust: Cream together the butter and granulated sugar in bowl of an electric mixer, about 2 minutes. Add yolks, and mix just to combine. Whisk together the dry ingredients, and add to the yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm. Prepare a 4 1/2- by 14-inch rectangular fluted tart tin with cooking spray or butter. Roll out the dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press the dough into tin, and trim so the dough is flush to edges. Repair tears or cracks on the dough by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes. Heat oven to 350 degrees. Prick the crust several times with a fork, and bake on the middle rack of oven until the crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board. Filling: Place the cream cheese in the bowl of an electric mixer, and beat until smooth. Add the creme fraiche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread the filling into the cooled crust, and arrange the figs on top, pressing them in slightly. Glaze: Combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours. This recipe yields 8 to 10 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 19g Total Fat; (59% calories from fat); 4g Protein; 25g Carbohydrate; 105mg Cholesterol; 188mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fig-And-Prosciutto Pizza Recipe By :Recipe from Todd English and Sally Sampson Serving Size : 0 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 rounds Figs Pizza Dough -- (see recipe) Cornmeal -- for sprinkling 2 teaspoons olive oil 1/2 teaspoon minced garlic 2 pinches coarse salt 2 pinches freshly-ground black pepper 1 teaspoon chopped fresh rosemary leaves 1/2 cup Fig Jam -- (see recipe) 4 ounces Gorgonzola cheese -- crumbled into pea-sized pieces 3 ounces thinly-sliced prosciutto 1 scallion -- thinly sliced lengthwise One hour prior to cooking, place a baking stone in the oven, and heat to 500 degrees. Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary. Be sure to leave an uncovered, 1-inch-wide outer lip all the way around. Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto. Shake the paddle lightly, and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately, garnished with half the sliced scallion. Repeat with remaining dough. Makes 2 pizzas. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 pizzas" - - - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 45g Total Fat; (77% calories from fat); 25g Protein; 6g Carbohydrate; 101mg Cholesterol; 1817mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Todd English and Sally Sampson are the authors of "The Figs Table" (Simon & Schuster, 1998; $25) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Figs Pizza Dough Recipe By :Recipe from Todd English and Sally Sampson Serving Size : 0 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup whole-wheat flour 3 1/2 cups all-purpose flour -- plus more 2 teaspoons fresh yeast - (1/4 oz) 2 teaspoons coarse salt 2 teaspoons sugar 2 teaspoons olive oil In the bowl of an electric mixer fitted with the dough-hook attachment, place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes. Divide the dough into 4 balls, each about 7 1/2 ounces in weight. Line 2 baking sheets with parchment paper. Place 2 balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours. To roll out the dough, cover your fingers with flour, then place 1 ball on a generously floured work surface. Press down on the center of each ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin, like flatbread. The outer border should be slightly thicker than the center. Transfer the dough with a spatula or the back of a knife, allowing it to fold up almost like an umbrella, to a pizza peel or another flat, wide surface. Do not worry that the pizza is not round; the shape you want is a cross between an oval and a rectangle, 8 to 10 inches wide. If you get a hole in the dough, simply pinch the edges back together. Repeat with the remaining balls. Makes four 8- to 10-inch pizzas. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 pizzas" - - - - - - - - - - - - - - - - - - - Per serving: 1806 Calories (kcal); 14g Total Fat; (7% calories from fat); 49g Protein; 364g Carbohydrate; 0mg Cholesterol; 3770mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : Todd English and Sally Sampson are the authors of "The Figs Table" (Simon & Schuster, 1998; $25) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Figs Stuffed With Goat Cheese And Basil Recipe By :Kristie Knoll Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Fruit Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 medium basil leaves 8 ripe figs -- halved lengthwise 2 ounces fresh goat cheese Thoroughly wash and dry basil leaves. Press a basil leaf into the center of each fig half. Top each with about 1 teaspoon of goat cheese. Serve immediately. This recipe yields 16 pieces. Comments: When buying figs, look for soft, plump fruits with firm stems; make sure they don't smell sour, have bruises, or show signs of mold. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Kristie Knoll of Knoll Organic Farms, 12510 Byron Highway, Brentwood, CA Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Filled Strawberries Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese -- room temperature 1/2 teaspoon vanilla extract 1 1/2 tablespoons confectioner's sugar 12 strawberries Sliced almonds -- toasted Whip cream cheese on medium speed of a mixer for 2 to 3 minutes until slightly fluffy. Add vanilla extract and confectioner's sugar. Trim bottom of strawberries so each stands upright. Use a melon-baller to scoop out stems and tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into strawberries until cream cheese brims over the top. Top berries with toasted almonds (toast almonds in a 350 degree oven for 3 to 6 minutes). This dessert is perfect to serve at a buffet. This recipe yields 12 filled strawberries. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 687 Calories (kcal); 60g Total Fat; (77% calories from fat); 14g Protein; 26g Carbohydrate; 187mg Cholesterol; 504mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 11 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Filleting And Roasting Striped Bass With Brian Recipe By :Brian Dennehy Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless striped bass fillets -- 1/2" thick and 8 to 9 oz each 1/4 cup extra-virgin olive oil Coarse salt Freshly-ground black pepper 4 medium garlic cloves -- thinly sliced 1 pound halved cherry tomatoes -- about 1 1/2 pints 1/2 cup pitted gaeta or kalamata olives -- halved 3 tablespoons capers -- drained 2 teaspoons finely-chopped oregano To Fillet a Bass: Lay fish on cutting board. Using a fillet knife, cut behind gills to the bone. Cut through the skin, down the length of the backbone, keeping the knife pressed against the bone, while continuously folding back the flesh as you run knife along the bone. Slide the knife over the ribs, and remove fillet. Turn fish over and repeat. Beginning at the tail end, remove skin from fillets. Trim the thin edges of the fillets for even cooking. Place rack in center of oven, and heat to 400 degrees. Rub fish on both sides with 2 tablespoons oil. Season with salt and pepper. Place skinned-side down, in a medium roasting pan. Set aside. Heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add garlic and cook, stirring, until fragrant and light golden, 1 to 2 minutes. Add tomatoes and cook until skins are beginning to split, 2 to 3 minutes. Add olives, capers, and oregano. Stir to combine, and cook 30 seconds more. Taste and adjust for seasoning. Spoon evenly over fish. Transfer to oven, and cook just until opaque, 10 to 15 minutes. Serve immediately. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 14g Total Fat; (80% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of actor Brian Dennehy, who recently won a Tony Award for his portrayal of Willy Loman in "Death of a Salesman." Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Filo Apple Crowns With Cinnamon Custard Recipe By :Recipe from chef Michel Richard of the restaurants Citrus and Citronelle Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CINNAMON CUSTARD === 1 cup heavy cream 2 tablespoons sugar 1 cinnamon stick, 2" long 2 egg yolks -- lightly beaten, at room temperature 2 tablespoons dark rum === FILO PASTRY === 5 ounces unsalted butter -- melted 5 tablespoons sugar 4 sheets filo dough -- thawed if frozen === CARAMELIZED APPLES === 4 tablespoons unsalted butter 1/3 cup sugar 1 pound Pippin or Granny Smith apples -- peeled, cored, quartered,and cut 3/8" thick slices For the Cinnamon Custard: Combine the cream and sugar in a heavy small saucepan. Add the cinnamon stick, and bring to a boil. Remove from heat, and let sit for 1 hour. Slowly whisk the yolks into the cream mixture. Add the rum. Stir over medium-low heat using a wooden spatula until the sauce has thickened enough to leave a path when a finger is drawn across the spatula. Strain the sauce through a fine sieve into a bowl. Discard the cinnamon stick. Add an ice cube to the mixture and cool to room temperature, then cover and refrigerate until chilled, 4 to 6 hours. This can be prepared 1 day in advance. For the Filo Pastry: Heat oven to 350 degrees. Line two large baking sheets with parchment paper. Trace four 4-inch circles onto the parchment paper. Invert the parchment paper. Brush inside the circles lightly with the melted butter and sprinkle each circle with about 1 tablespoon sugar. Remove filo from package and unroll it. Remove 1 sheet, and cover the remaining filo with plastic wrap and a damp towel. Brush the sheet of filo with melted butter, and sprinkle with 1 tablespoon sugar. Cut the filo in half crosswise. Turn one of the 1/2 filo sheets over (buttered and sugared side down), and crumple it until it conforms to the contours of one 4-inch circle on the parchment. Place on a circle. Crumple the second half of the filo sheet, and place on another circle in the same manner. Repeat the process with the remaining 3 filo sheets. Rewrap the remaining filo dough, and refrigerate or freeze for another use. Press the filo circles down gently to flatten them. Bake until golden, about 15 minutes. Transfer to a rack sugar-side up. (These can be prepared ahead and set aside at room temperature.) For the Caramelized Apples: Melt the butter in a large heavy nonstick skillet over low heat. Add the sugar, and stir until dissolved. Add the apples, increase heat to medium-high, and cook until just tender and caramelized, about 15 minutes. (This can be prepared ahead, cooled, covered, and set aside at room temperature.) To serve, place 1 round of pastry, sugar-side down, on each plate. Overlap a quarter of the apples on top of the pastry. Top with another round of pastry, sugar-side up. Ladle cinnamon custard around the pastry. Serve immediately. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 813 Calories (kcal); 66g Total Fat; (76% calories from fat); 4g Protein; 41g Carbohydrate; 296mg Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fines Herbes Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Spice Blends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons finely-chopped fresh flat-leaf parsley 1 tablespoon finely-chopped fresh tarragon 1 tablespoon finely-chopped fresh chervil 1 tablespoon finely-chopped fresh chives Traditionally, this recipe calls for parsley, tarragon, chervil, and chives, but you can substitute marjoram or savory for any of the herbs. For the best results, use only fresh ingredients, remove their stems, and chop them with a very sharp knife, as a dull edge will bruise the tender leaves. To store fines herbes, wrap them in a dampened piece of paper towel, place them in a plastic bag, and refrigerate; they will keep for two to five days. Combine ingredients in a small bowl. This recipe yields about 5 tablespoons. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 tablespoons" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Finnish Christmas Stars Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pitted prunes - (8 oz) 2 tablespoons freshly-squeezed lemon juice 1/2 cup granulated sugar 3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 cups heavy cream -- whipped 1 cup unsalted butter -- softened 1 large egg -- lightly beaten 2 tablespoons milk Pearl sugar for sprinkling Place prunes in a small saucepan, with enough water to cover. Bring to a boil, reduce heat to simmer, and cook until very soft, about 10 minutes. Drain prunes, reserving liquid. Transfer prunes to a food processor. Add lemon juice and sugar. Purée until well combined, slowly adding enough of the reserved liquid until the mixture has a jamlike consistency. Transfer mixture to a small bowl. Set aside. In a medium bowl, combine the flour and baking powder. Stir in the whipped cream, then knead in the butter. Shape dough into a ball. Wrap tightly in plastic, and refrigerate for 1 hour. Heat oven to 400 degrees. Line baking sheets with Silpats (French nonstick baking mats). Set aside. On a lightly floured board, roll out pastry to an 18-inch square. Fold dough into thirds. Roll over dough with a rolling pin to seal layers. Turn dough, and fold again into thirds, making the dough into a perfect square. Roll out to 1/4-inch thickness. Using a pastry cutter, cut into 36 three-inch squares. With a sharp knife, cut 1 1/2-inch slits diagonally from each corner toward the center. Place a spoonful of prune filling in center of each square. Fold every other tip over to cover filling, to form a pinwheel star. Press lightly to seal. With a wide spatula, transfer pinwheels to prepared baking sheets. In a small bowl, whisk together egg and milk. Using a pastry brush, lightly brush tops of stars with mixture. Sprinkle with sanding sugar. Bake until lightly browned, 7 to 10 minutes. This recipe yields 36 stars. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "36 cookies" - - - - - - - - - - - - - - - - - - - Per serving: 4696 Calories (kcal); 325g Total Fat; (61% calories from fat); 54g Protein; 399g Carbohydrate; 1177mg Cholesterol; 726mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 64 Fat; 7 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "The Great Scandinavian Baking Book" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Firehouse Popcorn With Joe Recipe By :Recipe courtesy of Joseph T. Bonanno, Jr. Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons vegetable oil 2 jalapeno peppers -- sliced 1 teaspoon turmeric 1 cup popcorn 2 teaspoons coarse salt - (to 3 tspns) 1/2 teaspoon ground cumin 1/8 teaspoon cayenne Heat oil and jalapenos in a heavy-bottomed pot over high heat until simmering, about 2 minutes. Remove peppers from oil, add turmeric, and stir to combine. Add popcorn, and cover pot. Shake over high heat until popcorn stops popping, about 2 minutes. Transfer popcorn to a large bowl. Sprinkle with salt, cumin, and cayenne. Serve immediately. Makes 30 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "30 cups" - - - - - - - - - - - - - - - - - - - Per serving: 678 Calories (kcal); 72g Total Fat; (93% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 100mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates NOTES : Joseph T. Bonanno, Jr. is the author of "The Healthy Firehouse Cookbook" (Hearst Books, 1995; $20) & "The Firehouse Grilling Cookbook" (Broadway Books, 1998; $23) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fish And Chips With Marcus Recipe By :Marcus Samuelsson Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === AIOLI === 1 1/4 cups extra-virgin olive oil -- plus 2 tablespoons extra-virgin olive oil 1/2 cup blanched almonds 1/4 cup finely-chopped potatoes = (abt 1/2 of a small potato) 1/2 cup coarsely-chopped onion 3 garlic cloves -- coarsely chopped 1 teaspoon fresh thyme leaves 3 large egg yolks 2 tablespoons Dijon mustard Tabasco sauce -- to taste Coarse salt -- to taste Freshly-ground black pepper -- to taste Freshly-squeezed lime juice -- to taste === TEMPURA FRIES === 4 large Idaho potatoes -- peeled 2 cups panko (coarse Japanese bread crumbs) 1 cup crushed cornflakes Canola oil -- for frying 2 large eggs -- well beaten Coarse salt -- to taste Freshly-ground black pepper -- to taste === FISH === Canola oil -- for frying 2 fresh dill sprigs -- finely chopped 3 tablespoons beer (preferably Pilsner) 1 tablespoon soy sauce Juice of 2 limes - (3 tbspns) 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly-ground black pepper 1 3/4 cups all-purpose flour -- plus more if needed 2 tablespoons cornstarch 1 teaspoon baking powder 20 ounces firm-fleshed fish in 3 1/2" by 1" strips = (salmon, tuna, or fresh anchovies) Lemon and lime wedges -- for garnish To make the Aioli: In a medium skillet, heat 2 tablespoons oil over medium heat. Add almonds, potato, onion, garlic, and thyme. Cook, stirring frequently, until fragrant and golden brown, about 6 minutes. Transfer to a blender and puree, adding enough water to make the mixture smooth. Add egg yolks and mustard. With machine running, slowly add remaining olive oil and blend until smooth. Season with Tabasco, salt, pepper, and lime juice. (Makes 2 cups) To make the Tempura Fries: Using a vegetable peeler, peel and cut potatoes into 3 1/2- by 1/2-inch pieces. Transfer pieces to a large bowl. Run potatoes under cold water until the water runs clear, about 10 minutes. In a small bowl, combine panko and cornflakes; set aside. In a deep pot, heat 3 inches oil over medium-high heat until it reaches between 280 and 300 degrees on a deep-frying thermometer. Drain potatoes in a colander. Pat dry with a kitchen towel. Add potatoes to hot oil in batches and fry for 2 minutes. Drain on a paper towel-lined baking sheet. Transfer to a freezer until well chilled. Remove chilled potatoes from freezer and coat with beaten eggs and then panko mixture. Reheat the oil over medium-high heat until it reaches 360 degrees. Add potatoes in batches and fry until golden brown, 3 to 4 minutes. Drain on a clean paper towel-lined baking sheet. Season with salt and pepper. Serve immediately. To make the Fish: In a deep pot, heat 3 inches of oil over medium-high heat until it registers 360 degrees on a deep-frying thermometer. In a medium bowl, combine dill, beer, soy sauce, lime juice, salt, and pepper. In another medium bowl, whisk together flour, cornstarch, and baking powder. Carefully pour the beer mixture into the flour mixture, and stir until combined. Chill batter in refrigerator, about 20 minutes. Pat fish dry with paper towels. Dredge fish lightly in flour. Remove batter from refrigerator. Coat each piece of fish, one by one, with the chilled batter. Transfer immediately to the hot oil in batches. Fry until just lightly golden, 2 to 3 minutes. Using a slotted spoon or tongs, gently transfer to a paper towel-lined baking sheet to drain, about 2 minutes. Return fish to the hot oil, and fry again until golden brown. The cooking time will vary depending on the variety of fish. Drain on a clean paper towel-lined baking sheet, and season with salt and pepper. Serve immediately with lemon and lime wedges, tempura fries, and aioli. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1163 Calories (kcal); 91g Total Fat; (69% calories from fat); 17g Protein; 73g Carbohydrate; 253mg Cholesterol; 1222mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of chef Marcus Samuelsson, of New York City's Restaurant Aquavit, 13 West 54th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish Dumplings and Saffron Sauce Recipe By :Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Greenwich Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Dumplings Fish (Ocean) Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces red snapper -- see * Note 2 teaspoons finely-minced garlic 2 teaspoons finely-minced shallots -- plus 1 shallot -- thinly sliced lengthwise 1 tablespoon chopped fresh marjoram 4 teaspoons coarse salt -- plus more 1/4 teaspoon freshly-ground black pepper 5 large eggs 1 cup matzo meal 1/4 cup white wine 1 teaspoon saffron 1 fresh bay leaf 1/4 cup fresh lemon juice plus 2 tablespoons fresh lemon juice 1/4 cup olive oil Fresh marjoram sprigs -- for garnish * Note: You may also use striped bass or any other firm white fish. Cut fish into 1-inch pieces. Using a meat grinder fitted with a fine blade, grind fish into a medium bowl. Add garlic, 2 teaspoons minced shallot, marjoram, 1 teaspoon salt, pepper, and 2 eggs. Mix well to combine. Add matzo and about 1/4 cup water alternately, a little at a time, until the mixture is soft, but not sticky. Dipping hands into cold water, form mixture into about twenty-four 1-inch balls, and place on a parchment-lined baking sheet. Combine 6 cups water, wine, saffron, sliced shallot, remaining 3 teaspoons salt, and bay leaf in a medium saucepan, over high heat. Bring to a boil, and reduce to a simmer. Quickly add dumplings, one at a time, to the cooking liquid. Cook until dumplings rise to the surface, about 6 to 7 minutes. Remove dumplings from cooking liquid, and set aside. Strain cooking liquid, and reserve. Strain remaining 3 eggs through a fine sieve into a small bowl. Whisk in lemon juice, and season with salt. Transfer to a medium saucepan and place over medium-low heat, stirring constantly with a rubber spatula, being careful not to let the egg mixture curdle. Slowly drizzle in 1/2 cup cooking liquid. Cook until thick, continuing to stir for about 7 to 8 minutes. Add remaining 1/4 cup cooking liquid and olive oil, stirring to combine. Add dumplings to sauce to coat. Serve fish dumplings with sauce and a sprig of marjoram. Serves 4 to 6. Cuisine: "Jewish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 20g Total Fat; (47% calories from fat); 22g Protein; 29g Carbohydrate; 255mg Cholesterol; 1988mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish Fumet Recipe By :Recipe from Maguy Le Coze and Eric Ripert Serving Size : 0 Preparation Time :0:00 Categories : Fish (Ocean) Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds heads and bones from bass, red snapper, or halibut 4 tablespoons corn oil 2 medium onions -- thinly sliced 1/2 small fennel bulb -- thinly sliced 12 leeks -- thinly sliced 30 whole white peppercorns 1 teaspoon fine sea salt 2 sprigs fresh flat-leaf parsley 2 bay leaves 2 cups dry white wine If you are preparing the fish yourself, remove the gills and the eyes. Cut the heads and bones across into 4-inch pieces. In a shallow pan filled with cold water, add the heads and bones. Cover, and let stand for 1 hour, changing the water twice. In a large stockpot set over medium heat, add the corn oil, onions, fennel, leeks, peppercorns, salt, parsley, and bay leaves. Reduce the heat to medium-low, and cook until the vegetables are soft but not browned, about 4 minutes. Transfer heads and bones from water, and add to the stockpot. Stir periodically until bones and flesh around bones turn from translucent to white, about 12 minutes. Add the wine and 6 cups of water; bring to a boil over high heat. Boil fumet 10 minutes, skimming off the foam as it rises to the top. Remove from heat; let rest for 10 minutes. Strain the fumet through a fine-mesh sieve or chinois, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 6 cups of fumet, place the liquid in a clean saucepan over high heat, and boil until it reduces to 6 cups. Store, tightly covered, in the refrigerator up to 3 days, or in the freezer up to 2 months. Makes 6 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1624 Calories (kcal); 59g Total Fat; (38% calories from fat); 24g Protein; 191g Carbohydrate; 0mg Cholesterol; 372mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 34 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : Maguy Le Coze and Eric Ripert are the co-authors of "Le Bernardin Cookbook: Four Star Simplicity" (Doubleday, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish Soup with Crabmeat, Lemongrass, and Enoki Mushrooms Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Crab Fish (Ocean) Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === STOCK === 4 pounds heads and bones of nonoily white fish such as sole, flounder, snapper, or bass 1 medium onion -- cut into chunks 1/2 head fennel -- cut into chunks 2 carrots -- cut into chunks 2 celery stalks -- cut into chunks 2 tablespoons unsalted butter 10 fresh lemongrass stalks 1 cup sake 1 piece ginger - (1") -- peeled, sliced thinly 5 sprigs flat-leaf parsley 5 sprigs fresh cilantro (stems and roots attached) Extra cilantro leaves -- for garnish 10 whole black peppercorns === SOUP === 1 3/4 pounds king-crab legs -- shells removed, cut into 1/2" pieces 7 ounces enoki mushrooms (trimmed to 1" lengths) including caps Salt -- to taste Note: To save time, you can purchase good-quality fish stock at better fish markets. Or, if using fresh fish, have your fishmonger remove the gills and any traces of blood from heads, cut the bones to fit into a 12-quart stockpot, and wash the bones thoroughly. Place onion, fennel, carrots, and celery into a food processor; pulse until medium fine. Over medium heat, melt butter in a 12-quart stockpot. Add processed vegetables, and cook, stirring occasionally, until tender, 8 to 10 minutes. Cut 6 stalks of lemongrass in half lengthwise; set aside. Remove and discard tough outer layers of remaining 4 stalks; cut into very thin slices crosswise, and set aside. Add fish heads and bones to stockpot; raise heat to medium-high. Cook, stirring occasionally, for 3 to 5 minutes. Add sake, ginger, reserved lemongrass stalks, parsley, cilantro, peppercorns, and 2 1/2 quarts water. Reduce heat to low, skim any foam that has risen to surface, and simmer 25 minutes. Remove from heat; let sit for 10 minutes. Pour through a strainer lined with a double layer of dampened cheesecloth; discard solids. Skim off fat. Add the crabmeat, reserved lemongrass slices, and mushrooms; season with salt. Return soup to medium heat, and simmer 10 minutes. Pour soup into 12 very small vessels, such as sake cups. Garnish each with a cilantro leaf, and serve. Refill as necessary. Serves 10 to 12. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 2g Total Fat; (60% calories from fat); trace Protein; 3g Carbohydrate; 6mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Five Chile Stew Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups low sodium chicken stock 1 garlic clove -- left whole 2 garlic cloves -- minced 1 cinnamon stick 1 dried guajillo pepper 2 whole allspice 2 whole black peppercorns 1 teaspoon salt -- or to taste 4 boneless skinless chicken breast halves 2 fresh poblano peppers 2 New Mexico or Anaheim chiles 2 jalapeño peppers 2 tablespoons unsalted butter 1 fresh serrano pepper 1 small onion -- minced 1/2 teaspoon ground cumin 1 teaspoon dried oregano 4 Yukon gold potatoes 1/4 cup cilantro leaves 4 ears fresh corn kernels Juice of 2 limes 1 thinly-sliced lime -- for garnish 1 small thinly-sliced ripe avocado -- for garnish Place the chicken stock in a medium saucepan. Add the whole garlic clove, cinnamon, dried pepper, allspice, peppercorns, and salt. Cover, and bring to a boil; reduce to a simmer over low heat. Add chicken; simmer until cooked through 15 to 20 minutes. Transfer chicken to a bowl. when cool enough to handle, shred chicken into thin strips. Set aside. Strain stock through a fine sieve; reserve. Discard solids. Roast poblano, New Mexico and jalapeño peppers over gas flame or under broiler, until blackened, turning as needed. Transfer to a small bowl, and cover tightly with plastic; let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers into 1/2-inch-thick strips. Set aside. Melt butter in stockpot over medium heat. Devein, seed and cut serrano pepper into 1/4 inch dice. Add serrano, onion, minced garlic, cumin, and oregano. Cook, stirring, until garlic has softened 3 to 5 minutes. Add reserved stock. Cover, bring to a boil, and reduce to a simmer over low heat. Peel potatoes and cut into 1-inch cubes. Add potatoes, half the cilantro, reserved pepper strips, and any reserved pepper liquid. Cook, with lid slightly ajar, until potatoes are soft, 8 to 12 minutes. Add corn and reserved chicken. Cook over medium-low heat until warm, 5 to 10 minutes. Just before serving, add lime juice and remaining cilantro leaves. Stir well. Season to taste with salt. Serve in individual bowls, garnished with lime, cilantro, and avocado. Makes 8 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 5g Total Fat; (21% calories from fat); 17g Protein; 21g Carbohydrate; 42mg Cholesterol; 310mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Five Spice Salt Recipe By :Huang Man Serving Size : 0 Preparation Time :0:00 Categories : Chinese Condiments Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 tablespoons fine salt 1 tablespoon five-spice powder In a clean dry wok, heat salt until warm. Add five-spice powder and stir until heated through. Remove, and store in an airtight container at room temperature for up to 3 months. This recipe yields 1/2 cup. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1/2 cup" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of chef Huang Man, Daniel Chen, Sam Kong, Yumi Chen; New York Noodle Town, 28 1/2 Bowery, at Bayard Street, New York, NY 10013. 212-349-0923. Nutr. Assoc. : 0 0 * Exported from MasterCook * Flag Cookies Recipe By :Ina Garten Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chilled unsalted butter -- cut up 3/4 cup granulated sugar 2 teaspoons pure vanilla extract 3 cups all-purpose flour -- plus 1 tablespoon all-purpose flour 1 pinch salt Super-red paste food coloring Tulip-red paste food coloring Royal-blue paste food coloring Violet paste food coloring == ROYAL ICING === 1 pound confectioners' sugar - (4 cups) 5 tablespoons meringue powder or 2 large egg whites Cut a 3- by 5-inch template out of lightweight cardboard or create a template by stacking several index cards together, then wrapping them in plastic wrap, leaving one side smooth, and set aside. Line 2 baking sheets with Silpats, and set aside. Heat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar for 1 minute. Add the vanilla, flour, and salt, and mix until just combined, about 1 to 2 minutes more. On a lightly floured surface, roll dough out to 1/4-inch thick. Place the smooth side of the template onto the dough, and cut out a rectangle using a paring knife; repeat, to make a total of 16 rectangles, re-rolling dough as needed. Transfer rectangles to prepared baking sheets using a wide spatula. Chill for at least 1 hour. Bake cookies until they are just beginning to color and are lightly firm to the touch, 15 to 18 minutes. Transfer to a cooling rack, and let cool completely. Make the royal icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and meringue powder or egg whites. Mixing on low speed, add a scant 1/2 cup water drop by drop. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for further embellishing. Mix until icing holds a ribbon-like trail on the surface for five seconds when you raise the paddle. (Makes 2 1/3 cups) Divide evenly between four bowls and cover each tightly with plastic wrap. Set one bowl aside for outlining the cookies. Add super-red and tulip-red food coloring to one of the bowls, and mix thoroughly, adding more food coloring if necessary to obtain desired color. Add 2 to 3 teaspoons of water to icing so that it is loose enough to flow easily off of the spatula when lifted and forms a ribbon that dissolves almost immediately. Replace plastic wrap, and cover tightly. Repeat this process with one of the two remaining bowls of icing using blue food coloring. To the remaining bowl of icing, add just 2 to 3 teaspoons water, and mix thoroughly. Re-cover all bowls tightly with plastic wrap. Transfer the reserved outlining icing to a small pastry bag fitted with a #5 tip. Pipe an even line on the outside edges of the cookie. Divide the cookie in half with a horizontal line. To form the outline of the canton (the field of stars), pipe a vertical line one-third of the way from the left side of the cookie until it meets the first horizontal line. To form the stripes, pipe 2 evenly spaced horizontal lines above the original horizontal line and to the right of the canton. Pipe 3 more evenly spaced horizontal lines from left to right under the canton. Repeat this process on the remaining cookies. Reserve the icing in the pastry bag for the stars. Allow the icing to dry for at least 1 hour. Place the remaining three icings into separate squeeze bottles. Flood the field of stars with enough blue icing to fill the space evenly without overflowing. Use the tip of a small knife or a wooden skewer to push the icing completely into the corners. Using the same technique, flood every other stripe with the red icing. Allow the icing to dry for at least 2 hours. Flood the remaining stripes with the white icing. Change the tip of the pastry bag with the reserved white icing to a #16 tip. Pipe out as many stars onto the blue icing as will fit. Allow the icing to dry. Store in an airtight container at room temperature for up to a week. This recipe yields 16 cookies. Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 28g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Ina Garten, owner; The Barefoot Contessa, 46 Newton Lane, East Hampton, NY 11937. 516-324-0240. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flambeed Figs Recipe By :Recipe from Jacques Torres Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 12 small figs -- halved 1/2 tablespoon sugar 2 tablespoons port Vanilla ice cream In a large skillet, melt butter over medium-high heat. Add figs and sugar. Cook one minute. Add port and ignite. Cook until flames disappear and the mixture is reduced and syrupy, about one minute. Spoon mixture over ice cream, and serve immediately. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 3g Total Fat; (19% calories from fat); 1g Protein; 30g Carbohydrate; 8mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Jacques Torres is the author of "Dessert Circus at Home: Fun, Fanciful and Easy-to-Make Desserts", (William Morrow and Company Inc., 1999; $22) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Flavored Whipped Cream Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint heavy cream -- whipped 1 tablespoon buckwheat honey (or 3 tbspns quince jelly, melted) In a chilled mixing bowl, whip heavy cream with a balloon whisk or electric mixer until stiff. If using quince jelly, gently melt it over a double boiler until smooth. Gently mix sweetener of your choice into the whipped cream. Serve immediately. Save leftover cream by spooning it into a sieve lined with a double layer of cheese cloth. Set the sieve about 2 inches over a bowl, cover tightly and place in the refrigerator for up to 48 hours. Makes 2 cups. Comments: The quince jelly has an added benefit: the gelatin in the melted jelly acts as a stiffener and helps whipped cream stay firm for hours. (Another way to improve the chances of making perfect whipped cream is to freeze the cream, the whisk or beaters, and the bowl for 15 minutes. This allows the fat molecules around the bubbles of air to remain strong, and hold up the foam.) Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1641 Calories (kcal); 176g Total Fat; (94% calories from fat); 10g Protein; 13g Carbohydrate; 653mg Cholesterol; 179mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Flavorful Thai Noodle Soup Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole broiler chicken - (abt 4 lbs) 1 cup nam pla (fish sauce) 3 garlic cloves -- crushed 2 tablespoons peeled minced fresh ginger 3 tablespoons freshly squeezed lime juice 2 tablespoons dark-brown sugar 1 teaspoon red-pepper flakes 1 small red onion -- halved and sliced 1 bunch trimmed scallions -- cut in 4" lengths, and julienned 24 fresh mint leaves 24 fresh cilantro leaves 2 cups mung-bean sprouts 1 long peeled halved cucumber -- sliced 1/4" thick on the diagonal 2 limes -- cut 8 wedges each 2 orange or red bell peppers -- sliced thin lengthwise 1/2 pound cellophane noodles Place chicken in a large pot with enough cold water to cover it. Bring to a boil and reduce heat to low; simmer for 30 to 45 minutes. Remove chicken, and discard the skin and bones, reserving stock. Cut chicken into large pieces. Place in a medium bowl, cover, and refrigerate until ready to use. In a medium bowl, whisk together the nam pla, crushed garlic, ginger, lime juice, brown sugar, red-pepper flakes, and 1/4 cup water. Cover sauce, and refrigerate until ready to serve. Right before serving, soak noodles in warm water for 15 minutes and drain well. Bring chicken stock to a simmer. Place noodles in the bottom of a large serving bowl, arrange chicken on top, then add the sliced onion and scallions. Stir the sauce into simmering chicken broth and ladle mixture over chicken and noodles. Serve immediately, using cold vegetables and limes as garnish. Serves 10 to 12. Cuisine: "Thai" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 23g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Floating Island Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- unsalted butter -- room temperature 10 large egg whites 1/2 teaspoon cream of tartar 1 cup sugar === STRAWBERRY-LEMON SAUCE === 1/2 cup sugar 20 ounces frozen unsweetened strawberries -- defrosted 2 tablespoons freshly-squeezed lemon juice === SPUN SUGAR === vegetable oil 1/2 cup sugar 1/3 cup light corn syrup 1 teaspoon grated beeswax For the Strawberry-Lemon Sauce: Combine the sugar with 1/2 cup water in a small saucepan. Place over medium heat and warm, stirring occasionally, until sugar has dissolved. Increase heat; bring just to a boil. Let the sugar syrup cool. Place the defrosted berries in the bowl of a food processor. Process until smooth, about 2 minutes. Add the lemon juice and 1/4 cup of the reserved room-temperature sugar syrup (reserve any extra syrup to use as a sweetener). Process to combine. Transfer mixture to an airtight container, and refrigerate until serving with floating island. May be made 1 day ahead. (Makes 2 1/2 cups) For the Spun Sugar: Lightly oil a wooden laundry rack or two wooden spoons, securely taped side by side to your work surface with handles extending. Cover the floor generously with newspaper. In a small saucepan, combine the sugar and the corn syrup. Bring the mixture to a boil, and clip a candy thermometer onto the pan. Boil the mixture until it turns a pale amber color and the candy thermometer reads 320 degrees, about 6 minutes. Remove from heat, and let cool for 2 minutes. Stir in the beeswax. Cool the mixture, stirring occasionally, until it reaches 250 degrees. Stand on a step stool so you are about 2 feet above your work surface. Dip a cut whisk (snip looped ends of a wire whisk with wire cutters) or 2 forks, held side by side, into syrup; wave the sugar back and forth over the drying rack, allowing the strands to fall in long, thin threads. (If the syrup gets too thick, reheat gently about 1 minute over low heat; if it only makes dots when thrown, it is too hot.) Let stand until cooled slightly and strands have set. Wrap the strands around the floating island within half an hour. Heat oven to 350 degrees with rack in lower third. Generously butter 8-cup charlotte mold. In electric mixer fitted with whisk attachment, beat egg whites on medium-low speed until frothy. Add the cream of tartar. Gradually beat in sugar; continue beating until meringue is stiff and shiny, about 10 minutes. Using a large rubber spatula, lightly pack meringue into prepared mold. Smooth the top. Tap mold on counter several times to remove any air pockets. Lightly butter a sheet of parchment paper or aluminum foil; place, buttered-side down, on top of meringue in mold. Transfer mold to a large roasting pan; place on oven rack. Pour hot tap water into pan to reach halfway up side of mold. Bake until meringue is puffed slightly over the top of the mold, about 20 minutes. Remove from water; remove parchment. Let cool on rack, 30 minutes. May be kept in the mold, refrigerated, for 1 day. To serve, unmold floating island directly onto serving platter. Some liquid may have condensed in the pan as the floating island chilled; simply drain it off of serving platter. Pat platter dry, and spoon sauce around sides. Arrange spun sugar, if using, over floating island, and serve. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 371 Calories (kcal); trace Total Fat; (0% calories from fat); 6g Protein; 90g Carbohydrate; 0mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 5 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Florentine Cookies With Claudia Recipe By :Claudia Fleming Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup honey 3/4 cup sugar 2 tablespoons unsalted butter 1 cup almonds -- finely chopped 1 cup toasted hazelnuts -- chopped 1 cup dried sour cherries -- chopped 1/2 cup dried apricots -- chopped 1 cup candied orange peel -- chopped 1/2 cup all-purpose flour 1 pinch ground cloves 1/4 teaspoon freshly-grated nutmeg 1 pinch freshly-ground white pepper Vegetable shortening -- melted and cooled 1 pound bittersweet chocolate -- chopped, plus extra for cooling Heat oven to 325 degrees. Combine honey, sugar, and butter in a small saucepan, and bring to a boil over medium-high heat. Cook until the temperature reaches 238 degrees, the soft-ball stage, on a candy thermometer. Meanwhile, in a large bowl, combine nuts, dried fruit, flour, and spices. Pour candy mixture over contents in large bowl stirring with a wooden spoon to combine. When cool enough to handle, form into 1-inch balls with hands coated with vegetable shortening to prevent sticking. Place on a nonstick baking mat and flatten into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12 minutes. Transfer to a cooling rack. In a medium saucepan, melt 2/3 pound chocolate, stirring constantly until melted and the temperature is between 110 and 120 degrees on an instant-read or chocolate thermometer. Continue stirring; add reserved chocolate to bring the temperature down to 85 to 90 degrees. An additional chunk of chocolate can be added and removed if necessary to bring the temperature down. At this point, the chocolate will appear smooth and shiny. Working quickly, using a small offset spatula, spread a thick layer of chocolate on the back of each cooled cookie. Using a decorating comb, create a decorative pattern. This recipe yields about 3 dozen cookies. Tips for Tempering Chocolate: Work in a room with low humidity, no warmer than 75 degrees. Use couverture chocolate, which contains at least 32% cocoa butter. As it melts, dark chocolate should not exceed 120 degrees, milk and white chocolates should stay below 110 degrees, or it may lose depth of flavor and burn. Leftovers can be remelted several times, but add a few ounces of never-melted chocolate to prevent bloom, a whitish surface cast. Water and condensation cause tempering chocolate to "seize," or become unmalleable. Bittersweet chocolate tempers when it cools to between 85 and 90 degrees; milk and white chocolates temper between 82 and 83 degrees. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 10g Total Fat; (47% calories from fat); 2g Protein; 22g Carbohydrate; 2mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Claudia Fleming, pastry chef, Gramercy Tavern, 42 East 20th Street, New York, NY 10003. 212-477-0777. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Florentine Tuiles With Francisco Recipe By :Francisco Gutierrez Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- plus more 3/4 cup sugar 3 tablespoons light corn syrup 1/4 cup milk 2 3/4 cups blanched sliced almonds 3/4 cup finely-diced dried mixed fruit -- see * Note === TEMPERED CHOCOLATE === 1 pound bittersweet chocolate -- finely chopped * Note: Use fruit such as apricots blueberries, strawberries, and pineapple. Heat oven to 375 degrees. Butter 24 four-inch nonstick tart pans with straight sides. Set aside. Combine butter, sugar, corn syrup, and milk in a medium saucepan. Mix thoroughly. Heat, stirring frequently, until mixture just begins to boil. Remove from heat, and stir in almonds and dried fruit. Cool to room temperature. Spread about 1 tablespoon of the mixture into each of the prepared pans. The mixture should evenly cover bottom of pans. Bake until dark golden brown, 5 to 7 minutes. Let cool slightly. While cookies are still warm, use a small offset spatula to remove them from tart pans. Drape tuiles over a rolling pin or in a tuile pan, and let cool completely. Make the Tempered Chocolate: Place 6 ounces of the chocolate in a medium stainless-steel bowl set over a saucepan of simmering water. Stirring frequently, heat chocolate to 118 to 120 degrees. Remove bowl from heat, and add remaining 10 ounces of chocolate, stirring constantly to cool chocolate to 80 to 82 degrees. Place bowl over simmering water again, for about 1 minute. Remove from heat; stir constantly until chocolate is 88 to 90 degrees. If chocolate is lumpy, place bowl over simmering water for 3 to 5 seconds at time. Remove from heat, and continue stirring until lumps disappear. Check for temper by dipping the tip of a small offset spatula into chocolate. Set spatula aside to allow chocolate to dry. Chocolate is tempered if it dries shiny and hard. Keep bowl of tempered chocolate on a heating pad covered with a towel to prevent overheating. (Makes 1 pound) Dip tuiles in chocolate to coat halfway. Let stand until chocolate sets. Store in an airtight container for up to 2 days. This recipe yields about 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 14g Total Fat; (67% calories from fat); 2g Protein; 14g Carbohydrate; 11mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Francisco Gutierrez, Le Cirque 2000, 455 Madison Avenue, New York, NY 10022. 212-303-7788. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Foie Gras Terrine With Ariane Recipe By :Recipe from Ariane Daguin Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole Grade-A foie gras - (abt 1 1/2 lbs) -- room temperature Salt -- to taste Freshly-ground black pepper -- to taste 2/3 cup Sauternes Heat oven to 200 degrees. Clean and devein foie gras. Season liver generously all over with salt and pepper. Place the large lobe smooth-side down in a rectangular or oval 14-ounce porcelain terrine mold. Pour a little of the Sauternes over it. Add the small broken pieces of liver, a little more Sauternes, and finally the smaller lobe, smooth-side up, and the rest of the wine. Cover the terrine with its lid or, since cooking at such a low temperature, use microwavable plastic. Put a folded kitchen towel or six paper towels layered together in the bottom of a pan large enough to hold the terrine, and set the terrine on top. Fill the pan halfway up the sides of the terrine with hot, not boiling water, transfer to oven, and cook until internal temperature measures 120 degrees on an instant-read thermometer, about 1 hour, depending on the thickness of the terrine or mold. Remove terrine from water bath, and place in a deep dish. Invert lid to exert a light pressure on liver; this will force rendered fat to the surface. If the terrine does not have a lid, or the lid has a handle, cut a piece of cardboard slightly smaller than the mold and wrap it in several layers of plastic wrap. Place inverted lid (or cardboard) on liver, and weigh it down with a full bottle of Armagnac (or two 1-pound cans from your pantry) for 20 minutes at room temperature. Then, remove the weights and cover the terrine with the fat that was forced out. When foie gras is entirely covered by its fat, wrap terrine tightly, and refrigerate for at least 3 days before serving. To serve, unmold by dipping terrine briefly in hot water and, using a hot knife, cut into serving slices. Serve with toasted bread. This recipe yields ?? servings. Comments: There are several grades of foie gras. Grade A livers are considered the most perfect. They weigh more than other grades, and are less grainy when cooked. For a terrine like this one, grade A livers are a must. Grade B livers have more bruising and more veins than grade As, and are smaller; they are fine for making mousse and for adding flavor to other recipes such as stuffing. Grade C are the least desirable; in fact, grade C foie gras is not readily available because there is not a great demand for it. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Ariane Daguin is co-owner of D'Artagnan, 280 Wilson Avenue, Newark, NJ 07105 800-327-8246. Fax: 973-465-1870 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fougasse Recipe By :Recipe from Patricia Wells Serving Size : 5 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Basic Bread Dough -- (see below) Coarse cornmeal -- for baking sheet Olive oil or honey -- for brushing Fresh herbs such as thyme, rosemary, and basil Capers Olives === BASIC BREAD DOUGH === 1 teaspoon active dry yeast 1 teaspoon sugar 1 1/3 cups lukewarm water -- (about 105 degrees) 2 tablespoons extra-virgin olive oil 1 teaspoon fine sea salt 4 cups bread flour -- plus more In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. (Makes 1 1/2 pounds dough) At least 40 minutes before placing the assembled fougasse in the oven, preheat the oven to 500 degrees. Punch down the prepared dough and divide it evenly into 5 pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball of dough into an 8- by 5-inch rectangle. Using a pastry scraper, cut 3 or 4 lengthwise slashes into the bread. Sprinkle a baking sheet with coarse cornmeal, and carefully transfer the rectangles of dough to the baking sheet. Gently pull apart at the slashes. Cover with a clean towel, and let rest for 10 minutes. Assemble the fougasse: Brush lightly with olive oil, then sprinkle with preferred toppings like olives, herbs, oil-marinated capers, candied orange peel and granulated sugar, herbes de Provence, or aniseed. Reduce oven temperature to 450 degrees, and bake until golden and crusty, 25 to 30 minutes. This recipe yields 5 fougasse. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 7g Total Fat; (14% calories from fat); 13g Protein; 81g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France" (Scribner, 1996; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Four Seasons Duck Recipe By :Recipe from Christian Albin Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds duck - (to 7 lbs) 2 Oranges for garnish 1 ounce fresh ginger -- about 1" Zest of 1/2 orange 2 cloves garlic -- halved 2 tablespoons honey 1 cup soy sauce 1 1/2 teaspoons black peppercorns Green Peppercorn Sauce -- (see recipe) Orange Sauce -- (see recipe) Rinse duck well under cold water. Pat dry with a paper towel. Remove giblets from cavity and reserve for sauce. Using a chef's knife, cut off wings and ankle joint. Set aside for sauce. Remove excess fat from the tail cavity and discard. Cut off excess skin from neck and discard. Using a paring knife, make small 1/4-inch incisions on the back of the duck. This will allow for the fat to render during cooking. Hang the duck, or place on top of a wire rack set over a baking sheet, in the refrigerator, until dry, for 3 days. On the second day, use a chef's knife to cut the skin and pith away from the oranges. With a paring knife, carefully cut sections from the oranges. Set aside for garnish. Peel ginger and cut into thin rounds. Slice orange zest into long thin strips. Combine ginger, orange zest, garlic, honey, soy sauce, and peppercorns in a large bowl. Stir to combine. Let stand overnight and strain. Using a wooden spoon, press solids to remove all of the liquid. Remove the duck from the refrigerator and place it breast-side-up in a large shallow pan. Brush the duck with half the marinade. Let rest for 20 minutes. Rub the duck with the remaining marinade, covering completely. Transfer duck to refrigerator and let stand overnight. Heat oven to 375 degrees. Fill a roasting pan with 1/4-inch of water and place on the lowest oven rack. (This will create steam, and catch fat as it is released from the duck during cooking.) Arrange oven rack in center of oven. Place duck directly on rack and roast until dark brown and slightly puffed, about 1 1/2 to 2 hours. Remove from oven. Let rest for about 20 minutes, carve, and serve with sauces and Sauteed Vegetables. Garnish with orange sections. Serves 2 to 4. This dish could be served as a large main course for 2, or as a smaller course for 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 4117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Christian Albin is the chef at The Four Seasons, 99 East 52nd Street, New York, NY 10022; 212-754-9494 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Free-Range Poussin Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Grilling Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 poussin - (abt 3 lbs ea) 1 tablespoon olive oil Coarse salt Freshly-ground black pepper Using a pair of poultry scissors, split the poussins down the breast side. Set the bird, back-side down, on a clean work surface. Using the heel of your hand, press down to flatten the bird. Brush with olive oil. Season with salt and pepper. Place flattened poussin on the heated grill. Cook over medium-low heat until the juices run clear when the thickest part is pricked with a two-pronged fork, about 30 minutes. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854; 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Freedom Hall Beet Cake Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 3 pounds beets 3 1/2 cups all-purpose flour 4 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 5 ounces unsweetened chocolate -- chopped 6 large eggs 2 1/2 cups granulated sugar 1/4 cup dark-brown sugar - (packed) 1 1/2 cups vegetable oil 1 1/2 teaspoons pure vanilla extract === GLAZE === 6 ounces semisweet chocolate or good-quality bitter-sweet chocolate -- chopped 1 tablespoon unsalted butter 1 tablespoon light corn syrup 3/4 cup heavy cream 1 pinch salt 1/4 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract For the cake: Wash beets and trim stems to 1 inch. Place in a saucepan of cold water, and bring to a boil over high heat. Reduce to a simmer; cook until very tender when pierced with the tip of knife, about 1 hour. Drain. Let rest until cool enough to handle. Rub off peel with fingers, paper towels, or an old kitchen towel. Cut beets into large pieces; transfer to the bowl of a food processor. Process until smooth, 5 minutes. Set aside 4 cups beet purée. In a large bowl, whisk together flour, baking soda, salt, cloves, and cinnamon; set aside. In the top of a double boiler placed over 1 inch of simmering water, melt chocolate. Let cool. Heat oven to 350 degrees with the rack in its lower third. With an electric mixer fitted with the whisk attachment, beat eggs and granulated sugar on medium-low speed until combined. Beat in brown sugar until combined. Beat in vegetable oil. On low speed, gradually beat in beet purée. Add dry ingredients, alternating with melted chocolate. Add vanilla; beat until combined. Pour batter into 12-cup tube pan. Bake until cake tester inserted in middle comes out clean, about 1 hour 35 minutes. Transfer to a wire rack to cool. Invert pan, and remove cake. If necessary, trim top to ensure cake will sit evenly on plate. Cake will keep for 2 to 3 days at room temperature, wrapped in plastic wrap. For the glaze: Make the glaze just before serving cake. In the top of a double boiler placed over 1 inch of simmering water, melt chocolate. Add butter, corn syrup, and cream; stir until smooth. Stir in salt, cinnamon, and vanilla. Pour glaze over cake; use a spatula, if necessary, to push glaze over sides of cake. Serve at room temperature. This recipe yields 12 to 15 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 727 Calories (kcal); 43g Total Fat; (51% calories from fat); 9g Protein; 82g Carbohydrate; 116mg Cholesterol; 617mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 3 Other Carbohydrates NOTES : Recipe originally from "Parties and Projects for the Holidays" by Martha Stewart - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * French Butter Cookies Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound unsalted butter -- room temperature 2/3 cup light-brown sugar - (packed) 1 large egg 1 teaspoon pure vanilla extract 2 1/2 cups sifted all-purpose flour 1 teaspoon salt 1/2 cup turbinado (unrefined) sugar or granulated sugar Combine butter and light-brown sugar in the bowl of an electric mixer; beat on high speed with the paddle attachment until fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated. Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight. Heat oven to 350 degrees. Line baking sheet with parchment paper or a baking mat. Roll cookie log in sugar, coating them evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about one inch apart. Using a cake tester or toothpick, make four decorative holes in each cookie. Bake for 15 to 20 minutes, until golden brown. Remove from oven, and let cool completely on wire racks. This recipe yields about 5 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 3g Total Fat; (62% calories from fat); 1g Protein; 4g Carbohydrate; 11mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * French Mushroom Soup Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Minced onion 1/4 pound Unsalted butter 6 tablespoons Flour 12 cups Chicken broth 2 sprigs Parsley 1/2 Bay leaf 1 pinch Thyme 3 pounds Mushrooms -- trimmed, sliced 1/2 teaspoon Salt 1 teaspoon Lemon juice 4 Egg yolks 1 cup Whipping cream Finely chopped parsley In a large pot, cook the onions in 4 tablespoons butter until soft. Stir in the flour, and cook over low heat for 4 minutes without browning. Add the broth, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Melt remaining 4 tablespoons butter in a large pan. Toss the mushrooms in the butter with salt and lemon juice, and cook 5 minutes. Add the mushrooms to the broth, and simmer 5 minutes. Beat the egg yolks and cream until blended. Stir a cupful of the hot soup into the cream mixture. Add the cream to the soup, and heat to below the simmer. (If the soup simmers, the yolks will curdle.) Taste for seasoning. Serve immediately, garnished with chopped parsley. Serves 12. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 19g Total Fat; (67% calories from fat); 9g Protein; 11g Carbohydrate; 119mg Cholesterol; 873mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frenched Green Beans Almondine Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter -- room temperature 1/3 cup slivered almonds Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 pounds green beans Melt butter in a small skillet over medium heat. Add almonds, and cook, stirring frequently, until golden brown and fragrant, 2 to 3 minutes. Bring a large pot of salted water to a boil. Trim green beans, and using a bean slicer or paring knife, cut beans lengthwise into thin strips. Add beans to boiling water, and cook until tender, 3 to 4 minutes. Drain, and transfer to a large bowl. Add butter and almonds, and toss to combine. Season with salt and pepper. Transfer to a serving platter, and serve immediately. This recipe yields 4 to 6 servings. Comments: The technique known as frenching -- slicing green beans into thin strips -- is often used by European chefs for a sophisticated presentation. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 12g Total Fat; (60% calories from fat); 5g Protein; 13g Carbohydrate; 16mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Coriander Chutney Recipe By :Recipe from Madhur Jaffrey Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chopped green coriander 1/2 hot green chile - (to 1) -- chopped 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon ground roasted cumin seeds Freshly-ground black pepper Note: When making the chutney, use only the top, leafy sections of the coriander plant, as the lower stems become stringy when pulverized. Combine all ingredients in an electric blender. Blend, stopping and pushing down several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Store in an airtight container, refrigerated, up to 2 days. Serves 4 to 6. Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fresh Mozzarella with Mark Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Mozzarella curd -- see * Note 3 tablespoons salt - (to 4 tbspns) Extra-virgin olive oil -- (optional) * Note: Mozzarella curd can be found locally at cheese stores and delicatessens that make fresh mozzarella. Boil 10 cups water, and fill a large mixing bowl with ice water. In another large mixing bowl, break curd into small chunks with your hands; add salt. Ladle boiling water to cover. Dip hands and a wooden spoon into ice water. Lift out a portion of the mozzarella with a wooden spoon, knead, and stretch cheese with your fingers to work out knots; return cheese to the hot water. (As necessary, chill hands in ice water to prevent scalding.) Add additional boiling water, and continue the process until cheese is smooth and free of lumps and bubbles, about 5 minutes. Form small mozzarella balls (known as bocconcini) by squeezing the cheese between your thumb and index finger; place balls in the bowl of ice water. Serve immediately. (Can be refrigerated for 1 to 2 days in the milky water or in extra-virgin olive oil.) Makes 5 pounds. Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fresh Pea Soup And Mint Jelly With Marc Recipe By :Marc Veyrat Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups Vegetable Broth -- (see below) 60 mint leaves 2 tablespoons crème de menthe 1 sheet gelatin 1/2 medium leek -- washed well, and thinly sliced 2 teaspoons unsalted butter 4 pounds fresh peas -- shelled Coarse salt -- to taste === VEGETABLE BROTH === Greens of 1 leek -- well washed 1 parsley sprig 1 fennel frond 3 bay leaves 1 thyme sprig 3 carrots -- diced 1 garlic clove 1/2 yellow onion -- roughly chopped 1 shallot -- roughly chopped 1 cup white wine, preferably Chablis For the Vegetable Broth: Make a bouquet garni: Cut a piece of kitchen twine about 8 inches long, and tie together leek greens, parsley, fennel, bay leaves, and thyme in a small bundle. In a large saucepan, combine bouquet garni, 9 cups water, and remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 35 minutes. Store in an airtight container, refrigerated for up to 3 days and frozen for up to 3 months. Just before using, strain through a fine mesh sieve. (Makes about 9 cups) In a medium saucepan, bring 4 cups vegetable broth to a boil. Cook until reduced to 1 1/3 cups. Add mint and crème de menthe. Using a handheld immersion blender, purée to break up the mint leaves. Strain through a fine mesh sieve. Soak gelatin in cold water to cover for 4 minutes. Remove, and squeeze out excess liquid. Add gelatin to broth mixture, and stir to dissolve. Strain through a fine mesh sieve into eight 5- to 6-ounce heat-proof glasses. (Each glass should be one-third full.) Transfer glasses to freezer, and chill until just set, about 10 minutes. Combine leek, butter, and peas in a medium saucepan. Add remaining 2 1/2 cups vegetable broth. Bring to a boil, and simmer until peas are tender, about 10 minutes. Using a handheld immersion blender, purée soup until smooth. Strain through a fine mesh sieve. Season with salt. Remove glasses from freezer. Pour hot soup over minted jelly. Wait 4 minutes, and serve immediately. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 5g Total Fat; (12% calories from fat); 18g Protein; 63g Carbohydrate; 5mg Cholesterol; 1353mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Marc Veyrat, Auberge de l'Eridan, Veyrier-du-Lac, France. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Raspberry Crostata Recipe By :Johanne Killeen and George Germon Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 batch crostata dough -- recipe follows all-purpose flour -- for dusting 2 tablespoons superfine sugar -- plus 2 teaspoons superfine sugar 2 cups fresh raspberries Confectioners' sugar -- for dusting === CROSTATA DOUGH === 2 cups unbleached all-purpose flour 1/4 cup superfine sugar 1/2 teaspoon coarse salt 1/2 pound very cold unsalted butter -- cut in 1/2" cubes For the Crostata Dough: Place flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter, tossing quickly with fingers to coat each cube with flour. (This will prevent cubes from sticking together, so they will combine more evenly with flour in the next step.) Pulse 15 times, or until butter is size of small peas. With processor running, add 1/4 cup ice water all at once through feed tube. Process for about 10 seconds, stopping before dough becomes a solid mass. Turn onto plastic wrap, pressing dough to form a 7-inch disk. Wrap dough completely, and refrigerate for at least 1 hour. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. If frozen, defrost the dough, wrapped, at room temperature for 30 to 45 minutes, until it is pliable but still cold Heat oven to 450 degrees. On a lightly floured surface, roll dough into an 11-inch free-form circle. Transfer to a baking sheet, and sprinkle with 1 tablespoon superfine sugar. Cover dough with raspberries, stem ends down, leaving a 1 1/2-inch border (start in the center, and work outward in concentric circles). Most of the berries will fit on shell in one layer; mound any extra berries in center. Sprinkle berries with remaining 5 teaspoons superfine sugar. Lift border up and over berries to form sides of tart, letting dough drape gently over fruit. Crease or fold the border every 4 to 5 inches to enclose the fruit, being careful not to mash the berries. Bake crostata until fruit has given off some of its juice and dough is golden, 20 to 25 minutes. Cool on a rack for about 10 minutes, dust with confectioners' sugar, and serve while still warm. This recipe yields 1 nine-inch tart. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 1g Total Fat; (8% calories from fat); 2g Protein; 29g Carbohydrate; 0mg Cholesterol; 940mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Cucina Simpatica: Robust Trattoria Cooking" by Johanne Killeen and George Germon, owners of Al Forno restaurant (HarperCollins, 1991; $30). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Scallops Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 sea scallops - (abt 1 1/2 lbs) Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup vegetable oil -- plus 2 tablespoons vegetable oil 1/4 cup drained capers 1/4 cup mixed chopped herbs, such as parsley, chervil, and basil 1 lemon -- cut into wedges Season scallops on each side with salt and pepper. In a large skillet, heat 1 tablespoon vegetable oil over medium heat until just to the smoking point. Add 8 scallops to the pan, and saute until golden brown, about 2 minutes per side. Remove from pan to a warm plate. Repeat with remaining scallops. In a second skillet, heat 1/4 cup vegetable oil over medium-high heat. Add capers, and cook until they open, about 1 minute. Remove with a slotted spoon to a plate lined with paper towels. Place 4 sea scallops on each of 4 plates. Garnish each plate with 1 tablespoon fried capers, 1 tablespoon fresh chopped herbs, and a wedge of lemon. Serve immediately. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 20g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh-Herb-Marinated Shrimp Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Grilling Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small garlic head -- peeled 2 cups fresh herbs, such as cilantro, basil, parsley, tarragon, dill, or thyme 3/4 cup extra-virgin olive oil Coarse salt Freshly ground pepper 12 jumbo shrimp - (abt 1 1/2 lbs) In a small bowl, combine garlic, herbs, and oil. Season with salt and pepper. Store, refrigerated in an airtight container, up to 1 day. Add shrimp, and marinate for 1 hour. Heat a charcoal or gas grill. Remove shrimp from marinade, and grill over medium heat for 1 to 2 minutes per side. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 40g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Frico Tacos With Mache Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons fresh lemon juice 1 small shallot -- minced 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Kosher salt -- to taste Freshly-ground black pepper -- to taste 2 cups mâche leaves === ASIAGO FRICO === 9 ounces Asiago cheese 1 tablespoon all-purpose flour For the asiago frico: Grate the cheese on the fine holes of a box grater to yield 3 1/2 cups. In a medium bowl, toss cheese and flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese mixture into the pan to form a circle about 4 inches in diameter. Cook until the cheese is somewhat melted but not firm, about 2 minutes. Using a spatula, turn the cheese over, and cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute. Transfer the frico from the pan to a paper towel, and hold it in the palm of your hand. Press an offset spatula down the middle to form a taco shape. Transfer to paper towels to cool. Repeat with remaining cheese. Store at room temperature in an airtight container for 2 to 3 days. (Makes 2 dozen 4-inch fricos) NOTE: Can also be made with cheddar, Gruyère or Parmesan cheese. For the tacos: In a small bowl, whisk together lemon juice, shallot, and mustard. Whisk in olive oil. Add salt and pepper to taste. Gently toss mâche with the vinaigrette. Carefully place mâche into the frico tacos and serve. Assemble as close to serving time as possible. This recipe yields 2 dozen. Comments: Frico means "little trifle" in Italian. Fricos are delicate, lacy melted-cheese wafers that originated in Friuli, a small Italian region that borders Austria and Slovenia. Traditionally made with Montasio cheese, these crisps can be molded into a wide range of shapes, then filled with greens such as mâche or arugula. The wafers are molded while still warm. To create a taco-shell shape, the wafers can be draped over rolling pins or small bowls, or turned upward in the palm of your hand. Shaped this way, they make unusual and attractive hors d'oeuvres. Parmesan, Gruyère, cheddar, and Asiago are acceptable substitutes for Montasio cheese, but keep in mind that the level of heat and cooking time will vary, depending on the type you use. Grate the cheese at the last minute, as grating it too soon will result in a loss of moisture; dry cheese won't melt or spread properly and will make the molding process difficult. Kept in an airtight container, these delicate cheese hors d'oeuvres will keep for two to three days. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 5g Total Fat; (78% calories from fat); 3g Protein; 1g Carbohydrate; 9mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Chicken 101 Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons coarse salt -- plus more 2 pounds chicken - (to 3 lbs) 3 cups nonfat buttermilk 3 tablespoons Tabasco sauce -- (optional) 1 1/2 cups sifted all-purpose flour Freshly-ground black pepper -- to taste 2 pounds vegetable shortening Cut chicken into 8 pieces. In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight. Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight. Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain. Line a baking sheet with parchment. Set aside. Place flour, remaining 1 tablespoon salt, and pepper in a large, shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet. Heat vegetable shortening in a deep 12-inch pot over medium-high heat to 350 degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color is achieved, about 18 minutes, turning every 7 to 8 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2276 Calories (kcal); 229g Total Fat; (90% calories from fat); 11g Protein; 42g Carbohydrate; 6mg Cholesterol; 4473mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 45 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Egg Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons unsalted butter 1 large egg Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat an 8-inch skillet over medium heat. Add butter. When butter begins to sizzle, add egg. Season with salt and pepper. Fry eggs over low heat, breaking and distributing any thick egg-white portions; this will ensure that the eggs cook evenly. Cook until the egg whites are just set and the bottoms are lightly golden, 2 to 3 minutes. If you prefer your eggs over easy, gently flip them in the pan just before serving. Serve immediately. This recipe yields 1 serving. Comments: Use a thin, flexible spatula and a heavy-gauge pan made of a good heat-conductive metal or one with a nonstick coating. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 12g Total Fat; (81% calories from fat); 6g Protein; 1g Carbohydrate; 208mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fried Eggs With Prosciutto And Asparagus Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Egg Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus - (abt 16 spears) Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon unsalted butter -- melted 4 large eggs 1/4 pound thinly-sliced prosciutto 2 tablespoons freshly-grated Parmesan cheese 1 tablespoon coarsely-chopped flat-leaf parsley Snap off and discard tough ends of asparagus. Bring a large sauté pan of salted water to a boil. Cook asparagus until just tender but still dark green, 4 to 5 minutes. Transfer to a clean kitchen towel; fold over. Set aside. Heat half of the butter in a large nonstick skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper, and cook, covered, until set, about 4 minutes. Place several slices prosciutto on each of four plates; arrange 4 spears asparagus on each. Brush with the remaining melted butter. Carefully place fried eggs on top, sprinkle with Parmesan and parsley, and serve. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 7g Total Fat; (73% calories from fat); 6g Protein; 1g Carbohydrate; 195mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Fish Skeleton Recipe By :Huang Man Serving Size : 0 Preparation Time :0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 flounder skeleton 1 cup cornstarch Corn oil -- for frying Rinse fish skeleton quickly under cold running water. Pat dry with paper towels. Fill a large wok three-quarters full with corn oil. Heat oil to 380 degrees. Spread cornstarch evenly on a baking sheet. Coat fish skeleton lightly with cornstarch. Shaking to remove excess cornstarch. Add skeleton to hot oil. Using a long-handled metal spoon, turn skeleton to brown evenly. Cook until golden brown. Transfer to serving platter. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 488 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 117g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of chef Huang Man, Daniel Chen, Sam Kong, Yumi Chen; New York Noodle Town, 28 1/2 Bowery, at Bayard Street, New York, NY 10013. 212-349-0923. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fried Herb Garnishes with Anne Recipe By :Recipe from Anne Rosenzweig Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups canola oil 2 egg whites 1/8 teaspoon coarse salt Fresh sage leaves Flat leaf parsley sprigs Fresh thyme sprigs Heat oil in medium saucepan over medium-high heat until it registers 350 degrees on a thermometer. Meanwhile, whisk egg whites until just frothy. Add salt. Dip sage leaves in the egg white to lightly coat. Repeat with parsley, being sure to flatten leaves, and thyme. The herbs can be fried individually or in small bunches or clusters. Immerse the herbs in the hot oil. Fry for 10 to 30 seconds depending on the herbs used. Remove from oil and drain on paper towels. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3888 Calories (kcal); 436g Total Fat; (99% calories from fat); 7g Protein; 1g Carbohydrate; 0mg Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates NOTES : Anne Rosenzweig is the executive chef and owner of Lobster Club; 24 East 80th Street; New York, NY 10022; 212-249-6500, for reservations Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fried Hot Peppers Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 small jalapeno or serrano peppers 8 ounces queso blanco or mozzarella cheese 1 cup yellow cornmeal 4 large eggs 1/2 teaspoon salt 2 cups peanut oil Slice off top 1/8 inch, including stem, of each pepper. Reserve. Remove seeds from inside peppers. (Use thin plastic gloves if you have sensitive skin.) Cut cheese into slivers to fit inside peppers. Insert cheese into peppers. Carefully fit tops back onto each pepper, tucking edges into rim of pepper. Secure with a toothpick if needed. Place cornmeal in medium bowl. Place eggs in another medium bowl, add salt, and whisk well. Heat oil in a 10-inch skillet over medium heat. Place half the peppers in the egg mixture, and coat. Transfer coated peppers to cornmeal, and turn to coat evenly. When oil registers 365 degrees on candy thermometer, or is hot but not smoking, carefuly slip in the eight coated peppers. Turn as needed, and fry until evenly browned, 1 to 3 minutes. Remove with a slotted spoon; set on paper towels to drain. Repeat with remaining peppers. Serve warm. Makes 16 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 28g Total Fat; (87% calories from fat); 2g Protein; 7g Carbohydrate; 47mg Cholesterol; 81mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fried or Baked Tortilla Chips (Totopos Fritos o Horneados) Recipe By :Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and Topolabampo, Chicago Serving Size : 1 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 corn tortillas, medium-thick -- see * Note Vegetable oil Salt -- for sprinkling, (optional) Olive-oil cooking spray * Note: Choosing tortillas that weigh 10 ounces per dozen will yield the right weight for making chilaquiles. TO MAKE FRIED TORTILLA CHIPS: In a heavy pot, preferably at least 8 inches across and 3 to 5 inches deep, heat 1 to 1 1/2 inches of oil over medium to medium-high heat. For greatest consistency, attach a deep-fry thermometer, and adjust the heat to keep the oil at 375 degrees. A small handful at a time, fry the chips, stirring them around nearly constantly, until they've darkened just a shade and bubbling has slowed down. Use tongs or a skimmer to remove the chips from the oil. Drain on paper towels. Sprinkle with salt, if desired. TO MAKE BAKED TORTILLA CHIPS: Heat the oven to 375 degrees. Using a spray bottle of oil, evenly mist both sides of the tortilla triangles. Spread them into a more-or-less single layer on a baking sheet, and place in the oven. Stir them around every 3 to 4 minutes, until they are crisp and slightly golden, 15 to 17 minutes. Sprinkle with salt, if desired. Makes 8 to 12 loosely packed cups. Comments: For the crispest, most greaseless chips, the tortillas you begin with should not be at all warm or moist -- in fact cold, dryish, slightly stale tortillas are the best. Separate the tortillas, cut each into 6 wedges, and spread the wedges out onto your work surface to air-dry for a few minutes. After cooking, allow to cool completely. Chips may be stored in an airtight container for up to 2 days. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fried Shallots Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium shallots - (to 5) -- thinly sliced 1 cup vegetable oil Spread shallots on a paper-towel-lined baking sheet; let dry for 15 to 20 minutes. Heat oil in a small heavy skillet over medium-low heat until oil is so hot that a shallot slice dropped in the pan bubbles and floats to surface. Stir in all shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon; drain on paper towels. Makes 2/3 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1927 Calories (kcal); 218g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Frisee Lardons With Poached Eggs Recipe By :Lee Hanson and Riad Nasr Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 heads frisée (inner white part only) 2 tablespoons olive oil 1 slab bacon - (5 oz) 2 shallots -- finely chopped 3 tablespoons sherry vinegar Coarse salt Freshly-ground black pepper 1 tablespoon chopped flat-leaf parsley 2 large eggs - (to 3) Wash frisee well and spin dry. Place frisée in a large bowl. Set aside. Cut bacon into 1/2- by 1-inch pieces. Heat a medium sauté pan over medium-high heat. Add 1 tablespoon oil, and bacon. Cook until lightly browned, stirring occasionally, about 3 minutes. Add shallots, lower heat to medium, and cook until translucent, about 2 minutes. Add vinegar. Raise heat, and simmer for 30 seconds. Season with salt and pepper. Add remaining tablespoon oil, and swirl to combine. Set aside. Bring a small pot of water to a boil. Reduce to a simmer. Break one egg at a time into boiling water. Poach for about 2 minutes for a runny egg, longer if desired. While the eggs are poaching, pour warm dressing over frisée. Sprinkle with parsley. Toss to combine. With a slotted spoon, remove eggs from water one at a time. Pat dry on a clean kitchen towel. Place on frisée. Serve immediately. This recipe yields 2 servings. Comments: Lardon is a French term used to refer to bacon that has been diced, blanched, and fried. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 14g Total Fat; (90% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Lee Hanson and Riad Nasr, co-chefs; Pastis, 9 Ninth Avenue, New York, NY 10014. 212-929-4844. Fax: 212-929-5676. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frites - (French Fries) Recipe By :Recipe from Michel Richard Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds russet potatoes -- peeled, sliced lengthwise into 1/4" to 3/8" wide sticks 4 cups peanut oil -- for deep frying Salt -- to taste Place potatoes in a large bowl of cold water. Change the water repeatedly to remove the potato starch, until the water remains clear. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature in a bowl covered with cold water. Drain before cooking.) Dry the potatoes well in a lettuce spinner and with a clean bath towel. Line two large baking sheets with paper towels. Heat oil to 350 degrees in a wok or large pot. Fry potatoes in small batches without crowding until completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature.) Heat oven to 200 degrees. Line another baking sheet with paper towels. Reheat oil to 350 degrees. Fry potatoes again in small batches until crisp and golden brown, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them warm in the oven while cooking the remaining potatoes. Sprinkle with salt, and serve immediately. This recipe yields 2 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 4178 Calories (kcal); 432g Total Fat; (91% calories from fat); 9g Protein; 82g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 86 1/2 Fat; 0 Other Carbohydrates NOTES : Michel Richard is the author of "Michel Richard's Home Cooking with a French Accent", William Morrow & Company, Inc. (Out of print) Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Frosted Apple Spice Cake Recipe By :Recipe from Jim Lahey; Proprietor; Sullivan Street Bakery, 73 Sullivan Street, NY, NY Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups all-purpose flour -- sifted 3/4 teaspoon salt 1 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon freshly-grated nutmeg 1 1/2 cups coarsely-chopped walnuts 1 1/2 cups currants 3/4 cup unsalted butter 1 1/2 cups dark brown sugar 2 large eggs 1 1/2 cups applesauce === BOILED CARAMEL ICING === 1 1/2 cups dark brown sugar 1 cup heavy cream 3 tablespoons unsalted butter 1 teaspoon pure vanilla extract Heat oven to 350 degrees. Butter a 3-quart Bundt pan very well. Sift dry ingredients. Combine walnuts and currents in a medium bowl. Add about 2 tablespoons flour mixture to nut mixture and toss to coat; set aside. Cream butter in bowl of an electric standing mixer, using the paddle attachment. Add dark brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at time. Add applesauce and mix to combine. Slowly add dry ingredients, mixing until just combined. Fold in the nuts and currents. Transfer to prepared pan; shake to level batter. Bake for 55 to 60 minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a cooling rack to cool completely. Frost with boiled caramel icing. BOILED CARAMEL ICING: In a medium saucepan, combine sugar and heavy cream. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue to cook until a candy thermometer registers 240 degrees (soft-ball stage), about 8 to 10 minutes. Remove from heat and add butter and vanilla, stirring to combine. Let cool 5 minutes. Beat frosting with a hand-held mixer on high speed until thick and creamy, about 3 to 4 minutes. Take care not to overbeat or the icing will begin to crystallize. (Makes about 2 1/2 cups) Serves 8 to 10. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 885 Calories (kcal); 34g Total Fat; (33% calories from fat); 8g Protein; 143g Carbohydrate; 146mg Cholesterol; 501mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 6 1/2 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frozen Bloody Marys Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups frozen cherry tomatoes 3/4 cup chilled vodka -- (optional) 1/2 cup fresh lime juice 1 tablespoon freshly-grated horseradish 1 teaspoon Tabasco sauce -- or to taste Salt -- to taste Freshly-ground black pepper -- to taste Celery stalks -- for garnish Cherry tomatoes -- for garnish Place frozen cherry tomatoes, vodka, lime juice, horseradish, Tabasco sauce, salt, and pepper in the jar of a blender; puree until smooth but still very thick. Divide among chilled glasses, and garnish with celery stalks and cherry tomatoes. Serve immediately. This recipe yields 4 servings. Comments: For best results, freeze the cherry tomatoes the night before you plan to make these frosty drinks. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine Jul/Aug 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Ambrosia Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 piece ginger - (3") -- peeled, sliced 2 peeled kiwi -- cut in wedges 1 orange -- segmented 1 cup blackberries 2 plums -- cut into wedges 1 cup pineapple -- cut in 1/2" dice 2 nectarines -- cut into wedges 1 cup sweetened coconut -- plus more 2 cups heavy cream 2 tablespoons confectioners' sugar 3 tablespoons amaretto In a heavy-bottom saucepan over medium-high heat combine the sugar, ginger, and 1 cup water. Bring to a boil, and lower heat to medium. Cook for 20 minutes; set aside to cool. In a medium bowl mix together kiwi, orange, blackberries, plums, pineapple, nectarines and coconut. Drizzle about one cup of ginger syrup over the fruit mixture. Using a rubber spatula, gently combine the fruit. Place the heavy cream and the confectioners' sugar in a large bowl. Using a wire whisk, whip the cream to form soft peaks. Fold in the amaretto. Spoon 2 tablespoons of cream in the bottom of each glass, then some fruit; continue until the glasses are topped with 1/4 cup cream. Sprinkle with coconut and serve immediately. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 493 Calories (kcal); 30g Total Fat; (53% calories from fat); 3g Protein; 55g Carbohydrate; 109mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 6 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit And Nut Stuffing Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Fruit Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 whole Pitted prunes 1/2 cup Dried currants 1 cup Dark raisins 24 Dried apricot halves 1/4 cup Bourbon 3 Unpeeled tart cooking apples -- cored, chopped 3 large Onions -- diced 2 stalks Celery -- diced 4 tablespoons Melted butter 2 teaspoons Vegetable oil 2/3 cup Unsalted whole macadamia nuts 2/3 cup Unsalted whole cashews 1 cup Walnut pieces 2 cups Whole raw cranberries 1 teaspoon Ground cloves 1/4 teaspoon Cayenne pepper 1 teaspoon Ground ginger 1 teaspoon Ground cinnamon 1 teaspoon Dried chervil leaves 1 teaspoon Minced fresh flat-leaf parsley 2 teaspoons Coarse salt 1/2 teaspoon Freshly ground pepper 2 Eggs -- slightly beaten Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the bourbon over the fruit. Cover bowl, and soak overnight. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and the celery is tender, about 10 minutes. Heat 2 teaspoons vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Transfer the sauted onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining ingredients. Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting. After the turkey has been stuffed, any remaining stuffing can be cooked separately. Place stuffing in a buttered baking dish, cover and bake at 350 degrees for about 45 minutes until heated through. Makes about 10 cups. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1323 Calories (kcal); 66g Total Fat; (47% calories from fat); 22g Protein; 143g Carbohydrate; 498mg Cholesterol; 4441mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 7 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit and Prosciutto Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cantaloupe 1 mango 2 peaches 4 sprigs cilantro Coarse salt -- to taste 8 slices prosciutto 1 lime -- quartered Using a large chef's knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into 8 equal pieces. With a paring knife, remove the rind from each slice. Set aside. Hold the mango upright on a cutting surface. Using a chef's knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into 8 equal pieces. Set aside. Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise and remove the pit. Cut each peach half into 4 equal slices. Set aside. Divide the fruits equally among 4 plates. Season with salt. Top each plate with 2 pieces prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 998 Calories (kcal); 38g Total Fat; (35% calories from fat); 128g Protein; 30g Carbohydrate; 318mg Cholesterol; 12242mg Sodium Food Exchanges: 0 Grain(Starch); 18 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Tartlets With Daphne Recipe By :Daphne Palmer Serving Size : 18 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces apricot jam Fruit such as blueberries, mangoes, and strawberries === PATE BRISEE === 2 1/2 cups all-purpose flour -- plus more 1 teaspoon salt 1 teaspoon sugar -- (optional) 1 cup cold unsalted butter -- in small pieces === FRANGIPANE === 1/2 cup unsalted butter -- room temperature 1/2 cup sugar 1 large egg 1 cup finely-ground blanched almonds 3 tablespoons dark rum 1 teaspoon almond extract 1 tablespoon all-purpose flour For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar (all ingredients should be cold). Add the butter, and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a disk with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least an hour. For the Frangipane: In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, ground almonds, rum, and almond extract, and mix until smooth, about 2 minutes. Add flour. Continue to mix just until combined, about 30 seconds. On a lightly floured surface, roll out the pâte brisée to 1/8-inch thick. Lightly dust the dough with flour to prevent the rolling pin from sticking to the dough. Stagger eighteen 3 1/2-inch nonstick tartlet pans 3/4-inch apart, in the approximate shape of the dough. To transfer dough so that it lies over tart pans, first roll it up on the rolling pin. Unroll it gently over the tartlets, taking care not to stretch it. Press the dough into the pans with a floured ball of dough. Roll the pin over the tops of the pans to trim the dough. Gather dough scraps together, and roll dough again, if necessary. Prick the bottom of each tartlet five or six times with a fork to prevent air bubbles from forming during baking. Transfer tartlets to a baking sheet. Refrigerate until firm, about 15 minutes. Heat oven to 425 degrees. Place the reserved frangipane in a medium pastry bag fitted with a coupler. Pipe 2 tablespoons frangipane into the bottom of each tartlet. Return tartlets to the refrigerator to chill for another 15 minutes. Remove tartlets from refrigerator. Bake until puffed and golden, about 25 minutes, rotating tray halfway through baking. Remove tartlets to a cooling rack. Allow tartlets to cool for 10 minutes, and remove from pans. Return tartlets to cooling rack to cool completely. In a small saucepan, bring apricot jam to a boil over medium-high heat. Pour heated jam through a sieve that has been placed over a small bowl, discarding solids. Lightly brush surface of the tartlets with the strained jam. (This will allow the fruit to adhere to the tartlet.) Decorate each tartlet like a flower, using different fruits for different flowers. If the jam has cooled, return it to the saucepan to reheat. Brush the surface of the "flowers" with a light coating of the jam. Best if served the same day. This recipe yields eighteen 3 1/2-inch tarts. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 6g Total Fat; (29% calories from fat); 2g Protein; 28g Carbohydrate; 24mg Cholesterol; 128mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruitcake (Martha Stewart) Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup room temperature unsalted butter -- plus more 1 cup vanilla-wafer crumbs -- for coating pan 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/3 cups golden raisins 3 tablespoons finely-chopped candied orange peel 2 tablespoons finely-chopped candied fruitcake fruits 1/4 cup blanched almonds -- finely chopped 1 cup sugar 5 large eggs Heat oven to 350 degrees. Butter a 10-inch fluted tube-cake pan, and dust lightly with vanilla-wafer crumbs. Set aside. In a small bowl, combine flour, baking powder, and salt. In a second small bowl, combine raisins, orange peel, candied fruits, and almonds. Add 1 tablespoon of the flour mixture to fruit, toss to coat each piece well. In a large bowl, using a handheld electric mixer, cream the butter and sugar until blended; add the eggs one at a time, and beat until light and fluffy. Mix the flour into the butter; add the raisin mixture, blending well to combine. Pour mixture into the prepared cake pan, and smooth out batter. Bake until a cake tester inserted in the center comes out clean, 50 to 60 minutes. Transfer cake in pan to wire rack to cool slightly, about 5 minutes. Invert cake onto a wire rack, to cool completely. This recipe yields one 10-inch cake. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 ten-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 2893 Calories (kcal); 44g Total Fat; (13% calories from fat); 68g Protein; 577g Carbohydrate; 935mg Cholesterol; 2355mg Sodium Food Exchanges: 13 Grain(Starch); 5 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 5 1/2 Fat; 13 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "The Great Scandinavian Baking Book" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gala Goose With Ariane Recipe By :Recipe from Ariane Daguin, "D'Artagnan's Glorious Game Cookbook" Serving Size : 6 Preparation Time :0:00 Categories : Goose Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 pounds goose - (to 11 lbs) 1 1/2 cups coarsely-chopped carrots 1 1/2 cups coarsely-chopped onions 1 1/2 cups coarsely-chopped celery 6 tablespoons all-purpose flour 4 cups chicken stock 2 cups dry white wine 4 sprigs flat-leaf parsley Peelings from 1 green apple -- (optional) 6 whole cloves 1 large bay leaf 1 tablespoon dried thyme 1 ounce dried porcini mushrooms 1 1/2 cups dried cherries 1/2 cup Armagnac 4 tablespoons red currant jelly Coarse salt -- to taste Freshly-ground black pepper -- to taste Soak mushrooms, clean and coarsely chop. Strain soaking liquid and reserve. Remove giblets and neck from cavity, pull off any loose fat, and cut off first two wing joints, if still attached; reserve all. Wash goose, pat dry, tie legs together, prick skin all over, season with salt and pepper, and set aside. Put loose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of liquid fat. Remove and discard remaining fat (or save for another use). Add giblets, wing pieces, neck, and chopped vegetables to pan. Sauté until vegetables are browned, 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often. Pour chicken stock and white wine into a French oven large enough to hold the goose, and bring to a boil. Place goose breast-side down on a rack covered with parchment paper, and lower into stock. Add browned giblets and vegetables, parsley, apple peelings, cloves, bay leaf, and thyme. Pour in enough water to almost fill the pot, and bring to a simmer. Whisk 1 cup of the simmering liquid into the sauté pan used in step two, and deglaze pan. Scrape the thickened liquid back into the roasting pan. Cover pan, and cook very gently, regulating heat if necessary, to keep it just simmering. After an hour, turn goose over, being careful not to break the skin. (Wearing rubber gloves is helpful when doing this.) Poach goose for about one more hour, or until meat is tender when pierced with a fork. Turn off heat, and finish immediately, later in the day, or the next day. Recipe may be done ahead to this point. To finish later, or the next day, let cool briefly uncovered, then cover pan and set in refrigerator. When ready to resume preparation, remove layer of congealed fat from liquid. Lift out goose, and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe. To finish immediately, heat oven to 450 degrees. Remove goose from liquid, drain, and place on a rack breast-side up in a shallow roasting pan. Coat goose with 3 tablespoons reserved goose fat. Roast until skin is brown and crispy, about 30 minutes. Remove from oven, and allow to stand for 15 to 20 minutes before carving. Meanwhile, skim grease from poaching liquid, and strain liquid to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose, seasonings, and parchment paper. Purée vegetables in an electric blender or food processor, adding a little of the strained liquid if necessary. Add vegetables back to pan along with half of the strained liquid, about 6 cups. Boil quickly to reduce liquid by about half. Add porcini and their strained soaking liquid, cherries, Armagnac, and red-currant jelly. Season sauce to taste with salt and pepper, and keep warm until needed. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 2g Total Fat; (8% calories from fat); 3g Protein; 45g Carbohydrate; 0mg Cholesterol; 1458mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Ariane Daguin is also co-owner of D'Artagnan, 280 Wilson Avenue, Newark, NJ 07105 800-327-8246. Fax: 973-465-1870 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Galaktoboureko Beggar's Purses Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart milk 8 tablespoons unsalted butter -- room temperature 12 tablespoons butter -- melted 1/2 cup Cream of Wheat -- uncooked 4 large eggs -- beaten 1 1/2 cups sugar 1 teaspoon vanilla extract 12 ounces phyllo pastry -- see * Note * Note: Phyllo comes in different thicknesses; if possible, use extra thin, sometimes labeled No. 4. Heat oven to 350 degrees. In a medium saucepan, scald milk and the 8 tablespoons butter over medium high heat, 5 to 6 minutes. Slowly whisk in Cream of Wheat. Lower heat to medium and cook, stirring, 3 to 4 minutes. Slowly add eggs; continue to cook, stirring with a wooden spoon, until mixture begins to thicken, 7 to 8 minutes. Add 1 cup sugar and vanilla; stir and cook 10 to 12 minutes, until custard has a porridge-like consistency. Let cool. Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep covered as you work. Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter, place another sheet on top, and brush with butter, place a third sheet of phyllo on top and brush with butter. Cut into 4 rectangles. Place 1 heaping tablespoon of the custard in center of a rectangle. Gather and pinch pastry around custard, forming a purse shape with a ruffled top. Place in a muffin tin so it retains its shape while others are formed. Repeat entire process with remaining phyllo and custard, making a total of 24. Transfer purses to a parchment-lined baking sheet; brush sides of purses with melted butter. Bake until flaky and golden brown, 27 to 30 minutes. Let cool slightly. While pastries are baking, place remaining 1/2 cup sugar and 1/4 cup water in a small saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Let cool. Drizzle syrup over warm pastries. This recipe yields 24 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 13g Total Fat; (49% calories from fat); 4g Protein; 25g Carbohydrate; 63mg Cholesterol; 157mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garden Frittata Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Brunch Egg Dishes Luncheon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large eggs 1/2 cup finely-grated Pecorino-Romano cheese 7 sage leaves -- thinly shredded 1/2 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper 1 tablespoon extra-virgin olive oil 6 medium scallions -- trimmed, and sliced crosswise 20 small cherry tomatoes -- halved Note: This recipe calls for the frittata to be finished under a broiler, so be sure your pan has a metal handle. Use a medium pan that won't allow the egg mixture to spread too thin while on top of the stove. After cooking, a frittata should be firm but not stiff or dry; serve hot or at room temperature, cut into wedges. Beat eggs with a fork, making sure not to overbeat. Stir in cheese, sage, salt, and pepper. In a medium nonstick skillet with an oven-proof handle, heat oil over medium heat. Add scallions, reserving 1 tablespoon of greens. Cook, stirring occasionally until limp, about 2 minutes. Add eggs. Lower heat to medium-low, and cook for 3 minutes, drawing eggs away from side of the pan with a wooden spoon so that the uncooked eggs run to sides. Spread tomatoes evenly over top, and continue to cook until eggs start to set and thicken but surface is still runny, 2 to 3 minutes more. Sprinkle with reserved tablespoon of scallion greens. Place under broiler until top is set and golden brown, 1 to 1 1/2 minutes. Remove from broiler. Serve from pan, or carefully slide onto a serving platter. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 12g Total Fat; (59% calories from fat); 12g Protein; 7g Carbohydrate; 374mg Cholesterol; 357mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garden Linguine With Ricotta Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh fava beans -- shelled 1 pinch sugar 1 pound fresh or frozen peas -- shelled 1 pound linguine 1 cup ricotta cheese 1/2 cup grated Parmesan cheese -- plus more 1/4 cup coarsely-chopped mint leaves -- for garnish 2 tablespoons extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste Bring a large pot of salted water to a boil. Prepare an ice bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking. Drain, then peel and discard tough skins. Set aside. Add a pinch of sugar to blanching water. Add peas, and blanch until just tender and bright green, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath to stop cooking. Drain, and set aside. Discard blanching water; fill pot with fresh water. Add 1 tablespoon salt, and bring to boil. Add pasta, and cook until al dente according to package instructions. Meanwhile, combine ricotta, 1/2 cup Parmesan, chopped mint, and 1/4 teaspoon pepper in a large bowl. Just before pasta has finished cooking, add up to 1 cup cooking water to cheese mixture; stir to combine. Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Taste, and adjust seasoning. Sprinkle with mint leaves; serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 634 Calories (kcal); 20g Total Fat; (28% calories from fat); 26g Protein; 87g Carbohydrate; 39mg Cholesterol; 246mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Bread (Martha Stewart) Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter - (1 stick) 2 garlic cloves -- very finely minced 1/4 cup coarsely-chopped flat-leaf parsley 1/4 teaspoon coarse salt -- or to taste 1 baguette (preferably sourdough) Heat oven to 350 degrees. In a small saucepan, melt butter over a low heat until foamy. Add garlic and simmer one minute. Remove from heat and let steep for one minute. Add parsley and salt and stir to combine. Slice bread lengthwise almost all the way though, leaving one side uncut. Open the baguette like a book and evenly brush or spoon the butter mixture over the bread. Close baguette and slice bread diagonally into 2-inch pieces, leaving the bread still intact at the back of the loaf. Transfer bread to a baking sheet. Bake bread until heated through and crisp on the outside, about 10 minutes. This recipe yields 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 2 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Gateau Saint-Honore Recipe By :Francois Payard Serving Size : 2 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PATE FEUILLETEE === 1 pound All-purpose flour -- plus more 2 cups Chilled unsalted butter -- cut very small 1 teaspoon Salt 1 large Egg -- lightly beaten === PATE A CHOUX === 7 tablespoons Unsalted butter 1 1/2 cups All-purpose flour 1 pinch Salt 7 large Eggs === CARAMEL === 1 1/4 cups Granulated sugar 3 tablespoons Corn syrup === CREME CHANTILLY === 4 cups Heavy cream 3/4 cup Confectioners' sugar 1 teaspoon Vanilla extract TO MAKE THE PATE FEUILLETEE (Puff Pastry): Weigh the flour accurately. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add 1/2 cup flour; mix until smooth. Scrape this butter mixture onto a piece of waxed paper. Form into a 5-inch square, wrap; transfer to the refrigerator until chilled. Place remaining flour in mixer bowl; add 1 cup water and salt. Mix carefully into a smooth dough, being careful not to overmix. Gather dough into a ball, and wrap in plastic. Chill a few minutes. On a lightly floured surface, roll out the dough into a 6-by-12-inch rectangle. Place the chilled butter square in the center of the rectangle. Fold over the dough, completely encasing the butter. Press the edges of the dough together, sealing as well as possible. Transfer to a sheet of waxed paper; chill until dough and butter reach same temperature. On a lightly floured surface, roll out dough into a 3/8-inch-thick rectangle. Fold into thirds, like a letter, and roll into another 3/8-inch-thick rectangle. Transfer dough to waxed paper, and chill 1 hour. (Try to use as little flour as possible for the rolling, and brush off any excess before folding dough.) Repeat rolling-and-folding process two more times; chill 1 hour. Roll and fold two more times. When you fold the dough for the sixth time, the dough should be extremely smooth and silky, with no lumps of butter visible. (If the dough becomes too elastic, set aside in a cool place 15 to 20 minutes before rolling.) Divide dough in half. Wrap each half in plastic wrap. Refrigerate one half for the Gateau Saint-Honore, and freeze the other half for later use. TO MAKE THE PATE A CHOUX (Cream Puffs): Line a baking sheet with parchment paper; set aside. Heat the oven to 375 degrees. Combine the butter and 1 cup water in a small saucepan, and set over high heat. Bring to a boil, and immediately add the flour and salt. Beat continuously with a wooden spoon until the dough comes away from the sides of the pan. Transfer the mixture to the bowl of an electric mixer. Using the paddle attachment, add the eggs, one at a time. Set aside 1-1/2 cups dough for assembling the cake. Place remaining mixture in a pastry bag fitted with an Ateco #9824 tip. Pipe 1-inch balls, spaced 1-1/2 inches apart, on the prepared baking sheet. Bake balls until dark-golden brown, 40 to 45 minutes. Transfer to a wire rack to cool. Set 18 balls aside; freeze remaining balls in an airtight container for another use. Using a small paring knife, make a small hole in the bottom of each ball. Set aside. TO MAKE THE CREME PATISSIERE: Combine the milk, heavy cream, and vanilla bean in a medium saucepan. Set pan over medium heat, and scald the milk mixture. Remove the pan from heat, cover, and let mixture steep 10 to 12 minutes. Remove and discard the vanilla bean In a small bowl, whisk together the egg yolks and the sugar until light and fluffy, about 2 minutes. Add the flour, and continue whisking egg mixture until smooth. Slowly pour the hot milk mixture into the egg mixture. Whisk this new mixture until it is completely smooth and completely free of lumps. Return new mixture to pan, and place over medium heat. Bring mixture to a boil, whisking constantly; cook 2 minutes more. Transfer the pastry cream to a bowl. Lay a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use. Place half of the pastry cream in a pastry bag fitted with an Ateco #6 round tip; reserve the remaining pastry cream for assembling the cake. Pipe pastry cream into each of the 18 reserved balls. Set the filled cream puffs aside until you are ready to dip them in the caramel. TO MAKE THE CARAMEL: Prepare an ice-water bath, and line a baking pan with parchment; set both aside. Combine the sugar, 1/4 cup water, and corn syrup in a small saucepan. Set over high heat, and bring to a boil. Swirl the pan occasionally until the sugar has dissolved. Continue cooking until the syrup is golden-amber. Remove pan from heat, and plunge bottom of pan in the ice bath to stop cooking. Dip the top of each of the 18 filled cream puffs in the molten caramel. Place the balls, top-sides down, on the prepared baking sheet; the caramel will harden and flatten, and this surface will become the top of the cake. TO MAKE THE CARAMEL FANS: Place a sheet of parchment paper on a clean work surface. Using a small offset spatula, place a small amount of molten caramel on the parchment. Starting from the center, draw out the caramel in a few quick strokes, creating a fan. Repeat making more fans with the remaining caramel. Set fans aside to harden and dry. Remove from the parchment, and use for garnish. TO MAKE THE CREME CHANTILLY (Whipped Cream): In the bowl of an electric mixer fitted with the paddle attachment, combine the heavy cream, confectioners' sugar, and vanilla. Beat on high speed until the mixture forms stiff peaks, 2 to 3 minutes. Chill until ready to use. TO ASSEMBLE THE CAKE: Heat the oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. Roll the dough out to an 1/8-inch thickness. Using a plate or a bowl as a guide, cut out two 8-inch circles from the dough. Prick the circles all over with a fork or a pastry docker to prevent the dough from rising. Place the circles on the prepared baking sheets. Brush the outer edge of the circles with the beaten egg. Place the reserved pate a choux dough in a pastry bag fitted with an Ateco #9824 tip. Pipe dough around the rim of each circle. With remaining dough, pipe a spiral in the center of each circle, starting in the middle. Bake until the pastry is crisp and deep-golden brown, 50 to 55 minutes. Transfer baking sheets to a rack to cool. Dip uncoated sides of cream puffs, one by one, in the caramel. Arrange 9 per circle, leaving space in between; the caramel will hold the cream puffs to the pastry. Combine the remaining pastry cream and one-fourth of the creme chantilly in a bowl. Place the mixed cream in a pastry bag fitted with an Ateco #9824 tip. Fill the center of each circle with cream mixture. Place the remaining creme chantilly in a pastry bag fitted with an Ateco #9824 tip. Pipe large rosettes between the caramel-covered cream puffs. Cover the center of each circle with the remaining cream. Garnish with caramel fans, and serve. Makes two 8-inch cakes. Recipe Source: Martha Stewart Living - Recipe from Francois Payard, co-owner of Payard Patisserie & Bistro, 1032 Lexington Avenue, New York, NY 10021 212-717-5252 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 4003 Calories (kcal); 237g Total Fat; (52% calories from fat); 65g Protein; 409g Carbohydrate; 1509mg Cholesterol; 1584mg Sodium Food Exchanges: 16 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 45 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gefilte Fish With Madge Recipe By :Madge Miller, New York, NY Serving Size : 12 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds coarsely-ground whitefish 2 1/2 pounds coarsely-ground yellow pike 1/2 pound coarsely-ground carp 3 medium onions -- finely chopped 2 large eggs 1 large egg white -- lightly beaten 2 tablespoons matzo meal 1/4 cup coarse salt 1/2 teaspoon freshly-ground white pepper 4 carrots -- thinly sliced 1 tablespoon sweet Hungarian paprika dill sprigs -- for garnish === FISH STOCK === 3 pounds fish heads, tails and bones - (to 4 lbs) from whitefish/ yellow pike/ and carp 2 medium carrots -- scrubbed, and coarsely chopped 2 medium celery ribs -- coarsely chopped 2 medium leeks (white and light green parts) -- well washed, and coarsely chopped 1 medium unpeeled onion -- studded with 4 whole cloves 2 garlic cloves -- unpeeled 5 bay leaves 2 thyme sprigs 2 parsley sprigs 2 teaspoons coarse salt 1/4 teaspoon freshly-ground white pepper 1 pinch sugar 1 lemon zest strip - (3" by 1") === HORSERADISH === 1 large horseradish root -- washed thoroughly, peeled, and coarsely chopped 5 small beets -- peeled, boiled, and coarsely chopped 6 tablespoons apple cider vinegar 1 tablespoon sugar 1 pinch Coarse salt For the Fish Stock: Remove gills from fish heads and discard. Rinse well in cold water. Drain, and place in a large stockpot. Add carrots, celery, leeks, onion, garlic, bay leaves, thyme, parsley, salt, pepper, sugar, and lemon zest. Add 10 cups water (it won't quite cover the bones and vegetables). Bring to boil. Reduce heat to simmer, and cook for 25 minutes. Strain through a damp cheesecloth-lined sieve. Discard solids. May be used immediately for Gefilte Fish, or cool to room temperature. Transfer to an airtight container, and refrigerate. Store refrigerated for up to 3 days or in the freezer for up to 3 months. (Makes about 10 cups) NOTE: If stock does not gel, reheat and dissolve 1 to 2 packages of gelatin in it. For the Horseradish: In the bowl of a food processor fitted with the blade attachment, pulse horseradish until coarse, about 30 seconds. Add beets, vinegar, sugar, salt, and 1/4 cup water. Process until fine, but not pulverized, about 1 minute. Store in an airtight container in the refrigerator for up to 2 weeks. (Makes about 4 cups) In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer. In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste. Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g Protein; 14g Carbohydrate; 31mg Cholesterol; 2268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Genoise Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Unsalted butter 6 large Eggs 1 cup Sugar 1 1/3 cups All-purpose flour -- sifted To make the batter: Center a rack in the oven and heat the oven to 350 degrees. Butter a 9-inch pan, dust the interior with flour, and tap out the excess. Set aside. Pour a few inches of water into a skillet large enough to hold the bowl of your electric mixer. Bring the water to a gentle simmer. Melt the butter, and set it aside to cool -- it should be just warm when you're ready for it. Hand-whisk the eggs and sugar together in the mixer bowl. Place the bowl in the skillet of simmering water and, whisking steadily, heat the mixture about 4 minutes, until it is foamy, slightly pale, and reads between 130 and 140 degrees on an instant-read thermometer. Remove the bowl from the water. Fit the electric mixer with a whisk attachment, and beat the mixture on high speed until it cools to room temperature and triples in volume, about 5 to 8 minutes. You'll know it's just right if, when you lift the whisk, the batter falls back into the bowl and forms a ribbon that remains on the surface for 10 seconds before it dissolves. Stir about 2 tablespoons of batter into the slightly cooled butter, and set it aside. With a large flexible rubber spatula, gently fold the flour into the batter in two or three additions (you might find it most convenient to add the flour to the bowl by shaking it through a strainer), taking care to handle the batter gently in order to maintain its bubble structure. The batter will lose volume as you fold in the flour and later the butter. This reaction is inevitable and shouldn't jeopardize the success of the finished cake. Still working with the spatula, fold in the butter mixture. At this point, the batter must be used immediately. To bake the cake: Pour the batter into the prepared 9-inch pan, and bake for 28 to 33 minutes, or until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean. Transfer the cake to a cooling rack; unmold after 5 minutes. Turn the cake right-side-up to cool to room temperature on the rack. Makes one 9-inch cake. Recipe Source: Martha Stewart Living - Recipe adapted from "Desserts by Pierre Herme," by Dorie Greenspan, (Little, Brown) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 2181 Calories (kcal); 74g Total Fat; (30% calories from fat); 51g Protein; 330g Carbohydrate; 1246mg Cholesterol; 344mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Giant Almond Crumb Cookie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups blanched almonds -- finely ground 1 3/4 cups all-purpose flour 3/4 cup sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 1/4 sticks unsalted butter -- room temperature 2 pounds fresh cherries -- chilled Heat oven to 350 degrees. Butter a ten-inch springform pan and set aside. In a large bowl, whisk together all of the ingredients except for the butter and cherries. Cut in the butter with a pastry cutter or a fork until the mixture is crumbly. Continue working in the butter until it is completely incorporated and there are no dry crumbs. Squeeze the mixture together to create pea-size to 1-inch clumps. Transfer three-quarters of the mixture to prepared pan. Gently press mixture into the pan to slightly compress the dough. Sprinkle remaining mixture over the top and transfer to oven. Bake until cookie begins to turn golden, 20 to 25 minutes. Lower heat to 300 degrees, and bake until golden brown and fairly dry, about 10 more minutes. Remove cookie from the oven and place on a wire rack to cool completely. Serve with chilled cherries. This cookie keeps for 4 to 5 days when tightly sealed in aluminum foil. This recipe yields one 10-inch cookie for ?? servingss. Comments: Serve a giant almond crumb cookie as a tasty and unusual finish to an informal dinner. Let each guest break off a piece, and serve with fresh cherries or another seasonal fruit. The texture of this cookie, which is baked in a springform pan, resembles shortbread. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3686 Calories (kcal); 231g Total Fat; (54% calories from fat); 68g Protein; 359g Carbohydrate; 310mg Cholesterol; 576mg Sodium Food Exchanges: 14 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 43 Fat; 10 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Giblet Gravy Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 0 Preparation Time :0:00 Categories : Gravies Holidays Poultry Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil turkey giblets; neck, heart, gizzard, and liver 2 celery stalks -- chopped 1 carrot -- peeled, chopped 1 leek -- trimmed, chopped 1 cup white wine 1 cup Madeira 4 cups turkey or chicken stock 6 whole black peppercorns 1 bay leaf 3 tablespoons all-purpose flour Salt Freshly-ground black pepper Heat olive oil in medium saucepan over medium-high heat. Add giblets; cook, stirring, until browned on all sides. Remove giblets; set aside. Reduce heat to medium; add celery, carrot, and leek. Cook, stirring, until leeks begin to brown, about 10 minutes. Add white wine and Madeira; cook until reduced by half, about 15 to 20 minutes. Add stock, giblets, peppercorns, and bay leaf. Simmer for 40 minutes. Strain; discard solids. Pour juices from pan into fat separator; let separate, about 10 minutes. Place roasting pan over medium heat; add turkey juices, reserving fat. Scrape bottom and sides with a wooden spoon to dislodge any brown bits. Add 3 tablespoons turkey fat and flour; cook, stirring, until brown, about 2 minutes. Whisk in strained stock, 1 cup at a time, until incorporated. Remove from heat; strain into saucepan. Over medium-high heat, cook until thickened, 10 to 15 minutes. Season to taste with salt and pepper; serve. Makes 2 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 712 Calories (kcal); 14g Total Fat; (38% calories from fat); 6g Protein; 45g Carbohydrate; 0mg Cholesterol; 137mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gilded Butter Cookies Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1/2 cup sugar 1/2 teaspoon salt 1 large egg yolk 2 1/4 cups all-purpose flour 1/2 teaspoon gold dust Vodka or almond extract In a large bowl, using a handheld mixer, beat butter, sugar, salt, and egg yolk until smooth. Add flour, and beat until well combined. Divide dough into four equal pieces, shape into disks, and wrap tightly in plastic. Refrigerate overnight, or up to 4 days, so that flavors can blend. Heat oven to 350 degrees. On a lightly floured surface, roll one piece of dough out to 1/8-inch thick. Using 2-inch cutters, cut into star shapes, and transfer to ungreased baking sheets. Repeat with remaining dough. Bake until edges are lightly browned, 9 to 12 minutes. Transfer to wire racks to cool. Mix gold dust with vodka to make a paste. Brush lightly onto cookies. This recipe yields about 6 dozen cookies. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 3096 Calories (kcal); 192g Total Fat; (55% calories from fat); 34g Protein; 315g Carbohydrate; 709mg Cholesterol; 1105mg Sodium Food Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 37 1/2 Fat; 6 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "The Great Scandinavian Baking Book" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger and Blood Orange Punch Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh ginger -- peeled 1/2 cup honey 1/4 cup lemon juice 8 blood oranges - (to 10) 1 cup bourbon 1 Blood Orange and Pomegranate Ice Ring -- (see recipe) 12 Candied Orange Swizzle Stick -- (see recipe) Chop ginger into 1 inch pieces. Place in a heavy-bottomed saucepan with 8 cups of cold water. Slowly bring to a boil over medium high heat, reduce heat to medium low, and simmer for 20 minutes. Remove gingered water from heat, add honey and lemon juice, and stir. Cool completely in refrigerator. Juice oranges to yield 2 cups, strain juice, and chill. Strain the chilled ginger mixture into the orange juice. Add bourbon, if desired and chill in a punch bowl with a Blood Orange and Pomegranate Ice Ring. Garnish each cup with a Candied Orange Swizzle Stick, and serve. Makes 12 servings. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Baba Au Rhum Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 pinch salt 1/4 cup milk 1 cup sugar -- plus 4 teaspoons sugar 1/4 ounce instant yeast 2 large eggs 3 tablespoons unsalted butter -- melted 4 teaspoons large crystal sugar 6 tablespoons rum 1 piece peeled fresh ginger (1") -- cut in 4 pieces Sift flour and salt into large bowl. In smaller bowl, combine warmed milk (110 degrees), 4 teaspoons sugar, and yeast. Let sit 5 minutes until foamy; stir. With wooden spoon, combine yeast mixture into flour. Add 1 egg, lightly beaten, and butter. Stir 5 minutes; dough will still be sticky. Cover; set in warm place 45 minutes, until doubled. Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove air bubbles, adding 1 to 2 tablespoons flour if needed. Turn out dough onto lightly floured board. Form into 1 inch balls with lightly floured hands. Place dough in well-buttered 1 inch by 2 inch molds. Cover, and let proof 10 minutes. Whisk remaining egg with 1 tablespoon water. Brush the baba au rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10 minutes, until golden. Meanwhile combine remaining 1 cup sugar, 3/4 cup water, rum, and ginger in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Cook 5 minutes more. Set aside to steep. When baba are golden brown, remove from oven. Strain syrup into a large bowl. Turn baba out of pan and into syrup to soak. May be made up to this point 3 to 4 hours ahead. Serve baba in syrup at room temperature. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 16g Carbohydrate; 24mg Cholesterol; 14mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Lemon Cookies Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Unsalted butter 3/4 cup Sugar -- plus 2 tablespoons Sugar-- plus more for sprinkling 1 large Egg 1 tablespoon Grated lemon zest 1 1/3 cups All-purpose flour 1/2 teaspoon Ground ginger 1/2 teaspoon Baking soda 1/4 teaspoon Salt 1/4 cup Crystallized ginger in 1/8" dice Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy for about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine. In a bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger, add to butter mixture; mix on medium-low speed to combine, about 20 seconds. Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes. Makes 3 dozen. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (42% calories from fat); 1g Protein; 8g Carbohydrate; 12mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Pecan Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 3 cups flour -- sifted 1 1/2 tablespoons baking powder 3/4 teaspoon salt 1 tablespoon ground ginger 1 1/2 cups toasted pecans -- ground fine 9 toasted pecan halves 1 1/2 cups unsalted butter -- room temperature 3 cups light brown sugar -- sifted 6 large eggs -- lightly beaten 1 cup milk -- plus 2 tablespoons milk 3/4 teaspoon grated fresh ginger 2 teaspoons vanilla extract 1 pint creme fraiche 2 teaspoons bourbon -- optional 3 tablespoons confectioners' sugar -- to taste 1/4 ounce crystallized ginger -- cut thin strips === GLOSSY CARAMEL ICING === 1 1/2 cups sugar 3/4 cup heavy cream CAKE: Heat oven to 350 degrees. Arrange two racks in the center of oven. Line bottoms of three 8- by 2-inch buttered cake pans with parchment. Dust bottoms and sides with flour; tap out excess. Sift flour, baking powder, salt, and ground ginger into medium bowl. Add ground pecans, and whisk to combine; set aside. Cream butter until light and fluffy. Gradually add brown sugar until fluffy, 4 to 5 minutes. Drizzle in eggs, a little at a time, beating each time until batter is no longer slick, about 5 minutes; scrape down sides twice. On low, add flour mixture to sugar-butter mixture, alternating with milk, a little of each at a time, starting and ending with flour mixture; scrape down bowl twice. Beat in grated ginger and vanilla. Divide batter evenly between pans. Bake 30 minutes; rotate pans, if necessary, for even browning. Bake 5 to 10 minutes more, until cake tester inserted into center of cakes comes out clean. Transfer pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and return to wire racks, tops up; let cool. (Makes three 8-inch layers) Meanwhile, whip creme fraiche with electric mixer until soft peaks form. Add bourbon and confectioners' sugar; beat until soft peaks return. Transfer to medium bowl, cover, and refrigerate to firm, about 1 hour. To assemble cake, remove parchment from bottoms of cakes. Set aside prettiest layer, it will be used for top of cake. Place one layer on serving platter, and spread with half the creme fraiche filling; repeat with second layer. Top cake with reserved third. Chill cake while icing is being prepared. Pour the icing onto the center point on the top of the cake, and let it flow down the sides. When the icing has set slightly, 5 to 10 minutes, arrange the pecan halves and crystallized ginger on the top. GLOSSY CARAMEL ICING: Place sugar in a large skillet over medium heat. Let cook until it begins to melt and turns golden, 2 to 3 minutes. As sugar melts, stir with back of a wooden spoon if needed, until amber colored, and about 310 degrees on candy thermometer, 3 to 4 minutes. Slowly pour cream into skillet, being careful as you pour because it willl splatter. Stir with wooden spoon, reducing heat to medium-low. Continue stiring; hardened caramel will melt into cream and become soft and liquid. Change to a whisk; continue stirring slowly to minimize bubbles until completely smooth, 1 to 3 minutes. Remove from heat, and let cool slightly, 3 to 4 minutes. Pour icing directly onto chilled cake. If caramel becomes too stiff to pour, warm over a double boiler. (Makes 1 1/2 cups) Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 9194 Calories (kcal); 518g Total Fat; (50% calories from fat); 100g Protein; 1058g Carbohydrate; 2583mg Cholesterol; 4763mg Sodium Food Exchanges: 19 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 100 1/2 Fat; 48 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Tea Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup thinly-sliced fresh ginger 1/2 cup brown sugar Place ginger in a medium saucepan with 4 cups water, and bring to a boil. Add brown sugar, and reduce heat to low; simmer for 1 hour. Pour tea through a strainer, and serve immediately. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 35g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 * Exported from MasterCook * Ginger Tea With Lemon Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces fresh ginger 1/4 cup light-brown sugar - (firmly packed) Juice of 1 lemon Combine ginger, brown sugar, and 6 cups water in a medium saucepan. Bring to a boil over high heat, and reduce to a gentle simmer. Cook until reduced to 4 cups, 30 to 40 minutes. Add lemon juice. Strain, and serve piping hot. This recipe yields about 4 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Ginger-Peach Slush Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pitted ripe peaches -- cut in chunks, and frozen 1 tablespoon freshly-grated ginger 2 tablespoons freshly-squeezed lime juice 1 tablespoon sugar Combine all ingredients in a food processor, and pulse. Slowly add about 8 tablespoons water until mixture has a slushy consistency. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Ginger-Scented Pecans Recipe By :Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups pecan halves 1/2 cup sugar 2 teaspoons coarse salt 1 teaspoon ground ginger 2 tablespoons honey 2 teaspoons canola oil Heat the oven to 325 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking. Meanwhile, combine the sugar, salt, and ginger in a small bowl and set aside. Combine the honey, 2 tablespoons of water and the oil in a large saucepan, and bring to a boil over high heat. Reduce the heat to medium, and add the roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer the mixture to a bowl, add the sugar mixture, and toss until well combined. Spread the nuts in a single layer on a sheet of parchment paper to cool. These pecans may be kept in an airtight container at room temperature for 1 week. Makes 5 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 4197 Calories (kcal); 374g Total Fat; (75% calories from fat); 42g Protein; 234g Carbohydrate; 0mg Cholesterol; 3769mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 72 Fat; 9 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Angels Recipe By :Martha Stewart Serving Size : 120 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon allspice 1/4 teaspoon salt 1 cup unsalted butter - (2 sticks) -- softened 3/4 cup granulated sugar 3/4 cup dark-brown sugar - (packed) 1 large egg 2 tablespoons light corn syrup Grated zest of 1 orange Grated zest of 1 lemon === ROYAL ICING === 2 large egg whites -- or more 4 cups sifted confectioners' sugar -- or more Juice of 1 lemon 3 drops glycerin -- optional Make the Royal Icing: Beat the whites until stiff but not dry. Add sugar, lemon juice, and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. Note: For an especially glossy icing, mix in a few drops of glycerin (available at drugstores). To make an egg-free royal icing, substitute 6 tablespoons of meringue powder mixed with 3/4 cup water for the egg whites. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Whisk to combine. In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar and dark-brown sugar, and beat until fluffy. Add egg and corn syrup. Mix well. Add half the dry ingredients to butter mixture; mix until well combined. Add remaining dry ingredients and orange and lemon zests; continue mixing until well combined. Cover and chill the dough about 1 hour, until firm. Heat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/4-inch thick, cut out shapes, and place 3/4-inch apart on an ungreased cooked sheet; bake 6 to 8 minutes. Transfer to a wire rack; let cool. Gather scraps into a ball, cover with plastic, and re-chill for 30 minutes. Roll out again to a 1/4-inch thick, and cut out additional angels until all the dough is used. Bake additional cookies. To ice cookies, fill a piping bag fitted with a small round tip, such as #3, with the icing. Pipe 2 small eyes and a smiling mouth onto each angel. Cookies may be made up to 3 days ahead. Store at room temperature in an airtight container. This recipe yields 10 dozen cookies. Comments: This dough freezes beautifully; bake just half the batch if you like. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 4g Carbohydrate; 2mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from "Parties and Projects for the Holidays" by Martha Stewart - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Cake Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups room temperature unsalted butter -- plus more 1 cup dark brown sugar - (firmly packed) 1 cup granulated sugar 2 teaspoons pure vanilla extract 8 large eggs 1 1/2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons salt 3 cups all-purpose flour confectioners' sugar for dusting === CINNAMON CREAM === 1 cup heavy cream 2 tablespoons confectioners' sugar 1/4 teaspoon ground cinnamon Heat oven to 350 degrees. Butter a 10-cup Kugelhopf ring mold pan, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, 2 to 4 minutes. Add the vanilla, and mix. Add the eggs, one at a time, mixing well after each addition. In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add the flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with spatula. Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Meanwhile, make the Cinnamon Cream: Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use. Invert cake onto a serving platter and dust with confectioners' sugar. Serve with poached pears and garnish with cinnamon cream. This recipe yields 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 11g Total Fat; (32% calories from fat); 7g Protein; 42g Carbohydrate; 152mg Cholesterol; 546mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Cookie Place Cards Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all purpose flour -- sifted 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 pound unsalted butter 1 cup dark brown sugar - (packed) 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely-ground black pepper 1 1/2 teaspoons salt 2 large eggs 1 cup unsulfured molasses === ROYAL ICING === 1 pound confectioners' sugar 5 tablespoons meringue powder or 2 egg whites 1/2 cup water Royal Icing: Combine confectioners' sugar and meringue powder or egg whites in an electric mixer with paddle attachment. Set on low speed. Add the water drop by drop. The end result will form a ribbon that, at the count of five, should disappear. NOTE: For a thinner consistency, usually used as foundation, add more water. A thicker consistency is generally used for further embellishing. (Makes 6 cups). In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour. Heat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes with cookie cutters. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Let cookies cool on wire racks, then decorate as desired using Royal Icing to pipe the name of your guest on each card. NOTE: If cookies are to be hung, make a hole for the cord or hook by poking the cookies with a toothpick or skewer as soon as they come out of the oven. Reinsert skewer while decorating so icing doesn't fill hole. This recipe yields about 16 large cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 12g Total Fat; (93% calories from fat); 1g Protein; 1g Carbohydrate; 54mg Cholesterol; 303mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Cookies Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour -- sifted 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 pound unsalted butter 1 cup dark brown sugar - (packed) 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely-ground black pepper 1 1/2 teaspoons salt 2 large eggs 1 cup unsulfured molasses Silver dragees In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide the dough into thirds, and wrap in plastic. Chill for at least 1 hour. Heat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut with cookie cutters. Transfer to ungreased baking sheets and refrigerate until firm, about 15 minutes. Bake for 8 to 10 minutes, or until crisp but not darkened. While cookies are still hot, you can punch holes in each with a #8 pastry tip so they can be hung as decorations. Let the cookies cool on wire racks, then decorate as desired with Royal Icing in a pastry bag (fitted with a #2 tip) and silver dragees, the small decorative balls. This recipe yields about 16 cookies. Comments: When making very large cookies, use two spatulas to transfer shaped dough to the baking sheets, or roll the dough directly onto the cookie sheet. Press the cookie cutter into the dough, and remove the excess before taking away the cutter. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 13g Total Fat; (40% calories from fat); 6g Protein; 37g Carbohydrate; 54mg Cholesterol; 304mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Cupcakes Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Cupcakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons baking soda 2 1/2 cups all-purpose flour 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 teaspoons baking powder 8 tablespoons unsalted butter -- room temperature 2/3 cup dark-brown sugar - (packed) 1 cup unsulfured molasses 2 large lightly beaten eggs -- room temperature === BUTTER GLAZE === 2 1/2 cups sifted confectioners' sugar 8 tablespoons unsalted butter 2 tablespoons milk -- plus 2 teaspoons milk === CHOCOLATE GLAZE === 6 ounces bittersweet or semisweet chocolate -- best-quality 1 cup heavy cream === MERINGUE BUTTERCREAM === 1 1/4 cups sugar 5 large egg whites 1 pinch cream of tartar 1 pound cold unsalted butter -- in small pieces 1 teaspoon pure vanilla extract Use large cupcake papers and two jumbo muffin tins to bake these cupcakes. They are glazed with either a chocolate or butter glaze and then piped with meringue buttercream. Heat oven to 350 degrees. Line ten jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to wire rack to cool completely before decorating. (Makes 10) For the butter glaze, place 1 1/4 cups confectioners' sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove the pan from heat; immediately pour the melted butter into the bowl with the sugar. Add 4 teaspoons milk; whisk until mixture is smooth. Working quickly, dip the top of each of 5 cupcakes into the glaze, and place cupcakes right-side up on wire rack. Repeat step; glaze remaining 5 cupcakes. Allow glaze to set, about 20 minutes, before decorating. (Makes 1 1/2 cups, or enough for 10 large cupcakes) For the chocolate glaze, chop the chocolate into small pieces, and place in a medium bowl. Scald the cream, and pour it over the chocolate. Let the mixture stand 5 minutes, then stir until smooth. Let the glaze stand at room temperature for about 10 minutes. For the smoothest possible surface, carefully dip the cupcakes into the prepared chocolate glaze. Let cupcakes drip, dipped-side down, for several seconds, and then turn right-side up. Allow glaze to set before decorating. (Makes 1-3/4 cups, or enough for 10 large cupcakes) For the meringue buttercream, in a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil, and boil until syrup reaches soft-ball stage (a candy thermometer should read 238 degrees). In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until they are foamy. Add cream of tartar, and beat on medium high until the mixture is stiff but not dry. With the mixer running, pour the sugar syrup into the egg-white mixture in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter, piece by piece, on medium speed. Add the vanilla extract, and beat for 3 to 5 minutes, until the frosting is smooth and spreadable. If the frosting looks curdled at any point during the beating process, keep beating to smooth it out. If the frosting becomes too soft for piping, stir it over a large bowl of ice water until it stiffens. (Makes 5 cups) This recipe yields 10 cupcakes. Decorating notes: Star tips (3, 4, 7, 8) create innumerable borders and rosettes. Round tips (5, 9) are best used for fine lines and writing. Leaf tips (1, 10) and petal tips (2, 6) create foliage, blooms, and borders. Finally, the basket-weave tip (11) makes lattices and fancy edges. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 470 Calories (kcal); 28g Total Fat; (52% calories from fat); 6g Protein; 51g Carbohydrate; 83mg Cholesterol; 498mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Star Cookies Recipe By :Martha Stewart Serving Size : 33 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour -- plus more 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 pound unsalted butter - (2 sticks) -- room temperature 1 cup dark-brown sugar - (firmly packed) 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely-ground black pepper 1 1/2 teaspoons coarse salt 2 large eggs 1 cup unsulfured molasses Note: The templates needed for this recipe are star-shaped and in the following sizes: 2-inch, 2 1/4-inch, 2 3/4-inch, 3-inch, 3 1/2-inch, 4-inch, 5-inch, 5 1/2-inch, 6 1/2-inch, and 7-inch. In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In an electric mixer using the paddle attachment, cream butter and brown sugar until fluffy, about 3 minutes. Add spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in half; wrap in plastic. Chill for at least 1 hour. Heat oven to 350 degrees. On a lightly floured work surface suitable for cutting, roll one-half of dough to 1/8-inch thickness. One at a time, place each of eleven star templates onto the surface of the dough. Using a sharp paring knife, trace each size star to cut through dough. With an offset spatula, transfer cookies to ungreased baking sheets (for the largest stars, use two spatulas to transfer cut-out dough to baking sheet). Chill until firm, about 15 minutes. Repeat this process with the remaining half of dough. Gather leftover dough from the work surface. Shape into a disk; wrap in plastic. Chill for at least 30 minutes. Remove disk from refrigerator. Repeat the rolling and cutting process described above. Discard scraps. You will have 33 stars cut out, three of each size. Using the smallest hole on a 1/2-inch plain round pastry tip, cut out circles from the center of the stars, with the exception of two of the smallest (these will be used for the treetop). Bake until crisp but not dark, 8 to 10 minutes. Transfer to a rack to cool. Set aside the two smallest stars for tree topper. This recipe yields 33 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 18g Carbohydrate; 11mg Cholesterol; 135mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Trifle Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups flour -- sifted 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 8 tablespoons unsalted butter -- plus 4 tablespoons unsalted butter 1 1/2 cups sugar 2 large eggs -- room temperature 3/4 cup unsulphured molasses 3/4 cup buttermilk, nonfat 1 lemon 10 ripe pears Cognac Pastry Cream -- (see recipe) Heat oven to 350 degrees. Butter 9-inch round by 2-inch tall cake pan; line with parchment. Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside. Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down the sides after each addition. Beat until fluffy, 3 to 4 more minutes. Add eggs, one at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine. On low speed, slowly add reserved flour mixture in three parts, beating to combine after each addition. Transfer to prepared pan. Bake 35 to 45 minutes, until cake tester inserted into center comes out clean. Let cool on wire rack. Gingerbread may be made two days ahead or kept frozen for one month. Juice lemon; place juice and both halves in large bowl of cold water. Peel pears one at a time, quarter, core, and cut into 1 to 1 1/2-inch chunks. Transfer to acidulated water. Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium-high, cover, and continue cooking 10 more minutes, stirring occasionally. Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon. Let cool completely. Slice gingerbread into three rounds of equal thickness. Cut each round into eight triangles. Line bottom of trifle bowl with eight triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Pastry Cream over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, cream, and pears. This recipe yields 8 servings. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 19g Total Fat; (36% calories from fat); 5g Protein; 67g Carbohydrate; 93mg Cholesterol; 320mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingersnaps Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour -- plus 1 tablespoon All-purpose flour 1 1/2 teaspoons Baking soda 1 pinch Baking powder 1 pinch Kosher salt 1/4 teaspoon Cinnamon 1 teaspoon Ground ginger 4 tablespoons Unsalted butter -- room temperature 3/4 cup Sugar Additional sugar -- for sprinkling 1 large Egg 1/4 teaspoon Pure vanilla extract 2 tablespoons Molasses Sift together the flour, baking soda, baking powder, salt, cinnamon and ginger. In a large bowl, combine the butter and sugar, and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl. Add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute. Place the dough on parchment paper and form into an 8-inch long by 1 1/2-inch wide log. Chill until firm, about 2 hours. Heat the oven to 350 degrees. Slice the log into 1/4-inch rounds, place cookies on a baking sheet, spacing them 1/2 inch apart; sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a rack to cool completely. Makes 36. Content per Serving: 47 calories, 1 g protein, 8 g carbohydrates, 1.5 g fat, 10 mg cholesterol, 10 mg sodium. Calories from fat: 29 percent Recipe Source: ContraCosta Times - 1-21-1998 Recipe from "Martha Stewart's Healthy Quick Cook" (Clarkson Potter, $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 1g Total Fat; (27% calories from fat); 1g Protein; 8g Carbohydrate; 9mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Comstock Bacon Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds thickly-sliced smoked bacon 1/2 cup dark brown sugar - (firmly packed) Heat the oven to 425 degrees. Line 2 baking pans with parchment paper. Place brown sugar in a shallow dish. Coat each slice of bacon with sugar, pressing slightly so sugar adheres to both sides. Carefully transfer strips to parchment-lined baking pans. Transfer to oven and bake until crisp, 15 to 20 minutes. Immediately transfer bacon to a wire rack until cool enough to eat. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Glazed Lamb Shanks Recipe By :Recipe from Raymond Blanc Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 6 tablespoons butter 4 lamb shanks - (7 oz ea) -- trimmed of fat Sea salt 8 medium carrots -- peeled, halved 2 small turnips -- peeled, quartered 8 medium shallots -- peeled 2 fresh bay leaves 1 sprig fresh rosemary 1 sprig fresh sage 7 garlic cloves 1 celery heart -- quartered Freshly-ground black pepper 1/2 head sweet young cabbage -- shredded, blanched 2 cups haricots verts (string beans) -- blanched Heat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown, about 20 minutes. Season the shanks with sea salt, and transfer to a platter. Add the carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks. Drain the fat from the pan. Add enough water to cover the bottom of the pan, and bring to a boil to deglaze the pan. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the shanks from the oven to the top of the stove. Heat oven to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a baking dish. Over medium-high heat, reduce the stock by two-thirds. Return shanks to the stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with sea salt and freshly ground pepper. In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts. Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 28g Total Fat; (70% calories from fat); 3g Protein; 24g Carbohydrate; 47mg Cholesterol; 270mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Raymond Blanc, the author of "Blanc Vite" (C.H.I.P.S., 1998; $59), is executive chef/owner of Le Manoir aux Quat' Saisons, Church Street, Great Milton, Oxford OX44 7PD England. 44-184-427-8881 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Lemon Honey Chicken Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole chickens - (abt 3 1/2 lbs ea) Salt Freshly-ground black pepper 6 sprigs fresh rosemary 1 cup honey 6 tablespoons unsalted butter -- room temperature 4 lemons -- see * Note 8 garlic cloves -- peeled 1 yellow onion -- quartered * Note: Instead of using lemons, you may substitute oranges or a combination of citrus. Heat oven to 375 degrees. Under cold running water, wash chickens inside and out; pat dry with a paper towel. Generously season inside and out with salt and pepper. Roughly chop 2 sprigs rosemary. Remove zest from lemons, halve lemons and juice. In a medium bowl, mix together honey, butter, chopped rosemary, lemon juice, and lemon zest. Set aside. Combine lemon halves, remaining 4 sprigs rosemary, garlic, and onion; divide among four birds, and fill cavities. Using a pastry brush, coat outside of birds with lemon-honey glaze. Place birds in a large roasting pan on rack positioned in middle of oven. Baste every 15 minutes, and brush with any remaining glaze. Roast until an instant-read thermometer inserted into deepest part of breast registers 180 degrees and juices run clear when pierced with a knife, about 1 hour. Serve hot or at room temperature. Serves 12 to 14. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 6g Total Fat; (32% calories from fat); 1g Protein; 27g Carbohydrate; 16mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Oysters With Leeks And Salsify With Gary Recipe By :Gary Danko Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eight-inch salsify -- see * Note 5 tablespoons heavy cream 30 oysters 1 large leek, white and light green parts -- cut 1/8" pieces 1/2 cup dry white wine 1/2 cup clam juice 1/2 cup fish fumet 1 shallot -- finely chopped 1 fresh thyme sprig 1 bay leaf 2 tablespoons unsalted butter -- chilled Diagonally sliced chives -- for garnish Chervil sprigs -- for garnish * Note: Nicknamed the "oyster plant" (its sweet, delicate flavor resembles that of an oyster), salsify is available from June through February at many Spanish, Italian, or Greek markets. Look for salsify with well-formed, heavy roots that aren't too gnarled. Peel salsify and cut on the diagonal into 1/2-inch pieces. In a small saucepan, combine salsify, 1 tablespoon cream, and 1 cup water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Remove from heat and cool completely. Store salsify in liquid until ready to use. To open oysters, place a clean kitchen towel on a cutting board. Arrange towel so that it allows an oyster to sit level, with flat shell facing upward. Pry the shells apart by forcing your oyster knife into the narrowest part of the shell. Be sure to reserve all of the juices. Sever the abductor muscle and reserve. Strain juices. In a small skillet, combine leek and 3 tablespoons water. Gently cook until leeks are tender and the juices have concentrated, about 15 minutes. In a medium saucepan, combine reserved oyster liquid, abductor muscles, wine, clam juice, fumet, shallots, thyme, and bay leaf. Bring to a boil, reduce heat, and simmer until reduced by one-half. Add remaining 1/4 cup cream and return to a boil. Whisk in butter until just melted. Strain. Transfer to skillet with leeks. Add oysters and bring to a simmer until oysters plump slightly, about 30 seconds. Spoon oysters into warm soup plates. Sprinkle with chives and chervil. Serve immediately. This recipe yields 6 appetizer servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 9g Total Fat; (72% calories from fat); 3g Protein; 5g Carbohydrate; 50mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Gary Danko, Chef and owner, Restaurant Gary Danko, 800 North Point at Hyde, San Francisco, CA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Pearl Onions Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pearl onions 1 tablespoon olive oil 2 cups white wine 2 tablespoons unsalted butter Salt Freshly ground pepper Ice water -- for bath Bring large saucepan of water to a boil. Trim roots of onions, leaving onion intact. Blanch onions for 2 minutes; transfer to ice bath. Slip skins off onions with paring knife. Heat oil in a medium skillet over high heat. Add onions, and cook, stirring occasionally until dark brown, about 5 minutes. Add wine; bring to a boil. Reduce heat to medium-low; simmer with cover partially on, until liquid is almost completely reduced and onions are very tender, about 25 minutes. Add butter, and stir until incorporated. Season to taste. Serves 6 to 8. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 6g Total Fat; (61% calories from fat); 1g Protein; 8g Carbohydrate; 10mg Cholesterol; 276mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Pork with Sauteed Cabbage Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 loin pork chops, 1" thick Coarse salt Freshly-ground black pepper 8 sprigs fresh thyme 1 orange -- halved 1 tablespoon cognac 3 Gravenstein apples -- peeled, cored, and cut into 1/4" slices 1 teaspoon sugar === SAUTEED CABBAGE === 2 tablespoons clarified butter 2 garlic cloves -- thinly sliced 1/2 teaspoon caraway seeds 1/4 large savoy cabbage (to 1/2) -- cored, sliced thin Coarse salt Freshly-ground black pepper Heat olive oil in a large skillet over medium-high heat. Season the pork on both sides with salt and pepper. Place 2 sprigs thyme on each pork chop and add to the skillet. Saute until browned, about 3 to 5 minutes. Turn the chops over and squeeze the juice from half an orange over the pork. Reduce the heat to medium and squeeze the remaining orange half over the pork. Cover and continue cooking until an instant read thermometer reads 160 degrees, about 10 to 15 minutes. Remove to a platter and cover to keep warm. Remove skillet from the heat, and add the cognac (this prevents flare-ups). Return the skillet to medium heat, and cook for about 1 minute. Add the apples, and cook until caramelized and tender, about 5 to 7 minutes. Season with salt and pepper to taste, and sprinkle with sugar. Stir well to coat the apples. Serve immediately with the pork chop and sauteed cabbage. SAUTEED CABBAGE: Heat the clarified butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the caraway seeds and toast lightly, stirring constantly until aromatic, about 30 to 45 seconds. Add the cabbage, reduce the heat to medium-low and season with salt and pepper. Cook until soft and golden, about 10 to 15 minutes. Adjust seasonings, and serve immediately. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 10g Total Fat; (77% calories from fat); 1g Protein; 6g Carbohydrate; 16mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Sweet And Sour Chicken Wings Recipe By :Recipe from Evan Lobel and Stanley Lobel Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 chicken wings - (to 25) 1/4 cup hoisin sauce 1 1/2 tablespoons soy sauce 1 tablespoon ketchup 1 tablespoon rice-wine vinegar 1 tablespoon freshly-squeezed lime juice 1 teaspoon light brown sugar 1 teaspoon chopped garlic 1 teaspoon chopped fresh ginger 1/4 teaspoon Asian chile paste Salt -- to taste Freshly-ground black pepper -- to taste Vegetable-oil cooking spray Prepare the wings by cutting through the joint to make two pieces. Snip off the tips. Put the wings in a shallow glass or ceramic dish. Combine the hoisin sauce, soy sauce, ketchup, vinegar, lime juice, sugar, garlic, ginger, and chile paste in a small bowl,and whisk well. Brush liberally on the chicken wings, turning them to coat both sides. Add salt and pepper to taste. Cover, and refrigerate for at least 1 hour or overnight. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot. Grill the wings, turning with tongs 3 to 4 times and brushing with any remaining glaze during the first 10 minutes of grilling, for 15 to 25 minutes, or until cooked through. Serve immediately. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 6g Carbohydrate; trace Cholesterol; 459mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Evan Lobel and Stanley Lobel are the owners of Lobel's Prime Meat Market in New York City Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gnocchi Alla Romana with Mark Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 quart whole milk 1 teaspoon salt 2 cups semolina flour 2 egg yolks 6 tablespoons grated parmesan cheese -- plus 3 tablespoons grated parmesan cheese 1 pinch fresh grated nutmeg 1 tablespoon unsalted butter Romana Sauce -- (see recipe) 2 tablespoons white truffle oil Lightly oil a 9- by 13-inch baking dish. In a large heavy-bottomed saucepan, bring milk to a boil over medium heat; add salt, and gradually stir in semolina, until smooth. Stir mixture constantly to prevent lumps, and continue to cook over medium heat until semolina thickens. Reduce heat to medium-low, and continue to stir until mixture begins to pull away from the sides of the pan. Remove the mixture from the heat, slowly beat in the egg yolks, stirring constantly to prevent them from cooking, then stir in 6 tablespoons of cheese. Add the nutmeg. Spread the warm mixture 1 inch thick into the baking dish. Cover with parchment paper, and refrigerate for at least 2 hours. Heat oven to 450 degrees. Cut semolina into eighteen crescents with a round 3-inch biscuit cutter, a crescent-shaped 3-inch cookie cutter, or a juice glass. Arrange gnocchi in a buttered 14-inch oval casserole dish, cover with remaining cheese, and bake for about 15 to 20 minutes, until golden brown. For each portion, arrange three gnocchi in a shallow bowl, top with Romana Sauce and drizzle with truffle oil. Serve immediately. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 385 Calories (kcal); 13g Total Fat; (31% calories from fat); 16g Protein; 48g Carbohydrate; 104mg Cholesterol; 578mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gnocchi With Lidia Recipe By :Lidia Bastianich Serving Size : 8 Preparation Time :0:00 Categories : Italian Lamb Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Idaho or russet potatoes 2 large eggs -- lightly beaten Coarse salt 1 pinch freshly-ground white pepper Freshly-grated nutmeg -- to taste 4 cups unbleached all-purpose flour 2 tablespoons olive oil Freshly-grated Parmigiano-Reggiano cheese -- for serving === LAMB GUAZZETTO === 1/2 ounce dried porcini mushrooms 4 bay leaves 2 whole cloves 1/3 cup olive oil 2 medium onions -- finely chopped 3 pounds boneless lamb of leg -- cut 1" pieces 1 piece lamb bone - (abt 6") 1/4 teaspoon coarse salt 1 cup dry white wine 2 teaspoons tomato paste 2 cups peeled crushed tomatoes 4 cups homemade chicken stock -- skimmed of fat (or low-sodium canned chicken broth) Freshly-ground black pepper For the Lamb Guazzetto: Bring 1 cup water to a boil. Place porcinis in a small bowl. Add boiling water, and soak until soft, about 30 minutes; strain, reserving liquid. Chop porcinis, and set aside. Wrap bay leaves and cloves in a small piece of cheesecloth, and tie in a bundle with kitchen twine. In a large Dutch oven, heat oil over medium-high heat. Add onions, and sauté until transparent, about 10 minutes. Add lamb, lamb bone, and salt, and sauté 10 minutes. Add cheesecloth bundle and wine, and increase the heat to high. Cook until wine evaporates, about 10 minutes. Stir in tomato paste, softened porcinis, and reserved mushroom liquid, and cook for 5 minutes. Add tomatoes and 2 cups chicken stock; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until lamb is tender and sauce is thick and chunky, about 1 hour. As the mixture cooks, add remaining 2 cups stock, little by little, as needed. There should be about 6 cups of sauce. Place potatoes in a large stockpot. Add water to cover by 2 inches. Bring to a boil, and cook until potatoes are tender when pieced with a skewer, about 40 minutes. Drain. When cool enough to handle, peel and rice potatoes. Set aside on a baking sheet until completely cooled. Bring a large amount of salted water to a boil. On a cool, preferably marble work surface, gather potatoes into a mound, forming a well in the center. In a small bowl, stir together eggs, 1 teaspoon salt, pepper, and nutmeg. Pour mixture into well. Using both hands, work potatoes and egg mixture together, gradually adding 3 cups of flour. Scrape dough from work surface with a knife as necessary. This process should not take more than 10 minutes; the longer the dough is worked, the more flour it will require and the heavier the dough will become. Dust hands, dough, and work surface lightly with some of the remaining 1 cup flour. Cut dough into six equal portions. Using both hands, roll each piece of dough into a 1/2-inch-thick rope. Continue dusting as long as dough feels sticky. Slice ropes at 1/2-inch intervals. Press each piece with a thumb into the tines of a fork or the back of a semi-circular grater to produce a ribbed effect. Working in batches, drop gnocchi into boiling water. Cook until they rise to the surface, stirring gently and continuously with a wooden spoon, 2 to 3 minutes. Heat oil in a large skillet over low heat. As the gnocchi finish cooking, transfer to a skillet with a slotted spoon. Add some of the sauce from the lamb guazzetto, and heat through. When all the gnocchi are done, transfer to a large platter. Top with remaining lamb guazzetto, and garnish with grated Parmigiano-Reggiano. This recipe yields 8 servings. Comments: Gnocchi -- Italian for "dumplings" -- can be made from potatoes, flour, and eggs, as they are in northern Italy, or from semolina, as they are in southern Italy. When preparing potato gnocchi, it's crucial to use the proper potatoes. Lidia recommends using the starchy varieties, such as russet or Idaho; other varieties that have more sugar in them may taste sweeter, but they will absorb too much water and flour, becoming soggy when cooked. You can serve gnocchi either as a primo, or first course, or as an entrée. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 14g Total Fat; (80% calories from fat); 2g Protein; 5g Carbohydrate; 47mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Lidia Bastianich, author of "Lidia's Italian Table" (William Morrow, 1998; $26) and "La Cucina di Lidia" (Doubleday, 1990; $36.50) and host of the cooking show "Lidia's Italian Table" Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese Cake With Peaches And Blueberries With Laura Recipe By :Laura Werlin Serving Size : 8 Preparation Time :0:00 Categories : Cheesecake Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- for buttering pan 3/4 pound fresh chèvre cheese -- room temperature 3/4 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 teaspoon lemon zest 1 1/2 teaspoons freshly-squeezed lemon juice 1 teaspoon pure vanilla extract 6 large eggs -- separated 3 tablespoons all-purpose flour 3 large peaches -- peeled, pitted, and cut into 1/4" slices 1/2 cup blueberries Confectioners' sugar Whipped cream or crème fraîche -- (optional) Heat oven to 350 degrees. Butter a 9-inch round cake pan, and dust with 1 tablespoon granulated sugar. In the bowl of an electric mixer fitted with the paddle attachment, combine the cheese with 3/4 cup sugar, lemon zest, lemon juice, and vanilla. Beat on medium speed until smooth. Beat in egg yolks, one at a time, incorporating each one completely before adding the next. Reduce to low speed, and add flour. In another bowl, using the whisk attachment, beat egg whites until stiff. Beat one third of the egg whites into cheese mixture. Gently fold in remaining egg whites. Pour batter into prepared pan. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 15 minutes on a wire rack. Remove cake from pan, and return to wire rack until completely cooled. In a medium bowl, mix peaches and blueberries with remaining 1 tablespoon sugar. (You may need more sugar, depending on the sweetness of the fruit.) Set aside. When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon the fruit over the cake, leaving a 1-inch border all the way around. Cut, and serve. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 3g Total Fat; (18% calories from fat); 5g Protein; 30g Carbohydrate; 140mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Laura Werlin, Haystack Mountain Goat Dairy, 5239 Niwot Road, Niwot, CO. Author of "The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese" (Stewart Tabori & Chang, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese Grape Leaf Bundles With Melissa Recipe By :Melissa Kelly Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh or dried lavender 1 tablespoon chopped winter savory -- (optional) Coarsely-ground black pepper -- to taste 1 jar grape leaves in brine -- rinsed, and stems trimmed (preferably Californian) 1 pound fresh goat cheese Extra-virgin olive oil Mixed greens -- for serving Juice of 1 lemon -- for serving Picholine olives -- for serving Grilled bread -- for serving In a small bowl, combine thyme, rosemary, lavender, and savory. Fan out three grape leaves on your work surface, vein-side up, joining them at their stem ends. Using an ice-cream scoop, place 4 ounces goat cheese in the center, and sprinkle with one-quarter of herb mixture and a grinding of pepper. Wrap leaves over cheese to enclose. Repeat with nine more leaves and remaining cheese. Store remaining leaves in the refrigerator indefinitely. Place bundles in a shallow dish or jar, and just add enough oil to cover. Cover with plastic wrap or lid, and refrigerate for at least 24 hours and up to 3 weeks. Heat a grill pan over medium-high heat. Remove bundles from oil, and drain well on paper towels. Place on grill, folded-side down, until leaves are slightly browned, about 3 minutes. Carefully turn over bundle (cheese will be soft and capable of seeping out), and repeat. Serve bundles warm atop mixed greens tossed with lemon and olive oil. Open leaves slightly to reveal the fresh herbs. Garnish with olives and bread. This recipe yields 4 servings. Comments: For best results, marinate the bundles in olive oil for at least one day; the longer they marinate, the more flavorful they will be. The bundles can be prepared in advance and stored in the refrigerator for several weeks. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (19% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Melissa Kelly, Chef and owner, Primo Restaurant, 2 South Main Street (Route 73), Rockland, ME Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Goat Cheese Tartlets with Carmelized Shallots Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Brunch Cheese Tarts Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons unsalted butter 7 large shallots -- sliced lengthwise 2 1/2 tablespoons sugar Salt Freshly-ground black pepper 22 ounces creamy goat cheese 1 1/3 cups heavy cream 1/2 cup sour cream 1 teaspoon minced thyme leaves 3 tablespoons minced flat-leaf parsley Flat-leaf parsley -- for garnish 8 ounces frisee -- for garnish === PATE BRISEE === 3 3/4 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 cups chilled unsalted butter -- cut up Make the Pate Brisee: Combine the flour and salt in the bowl of a food processor; pulse for 5 seconds. Add the butter pieces, and process until the mixture resembles coarse meal. In a slow, steady stream, add 6 tablespoons of ice water through the feed tube. Pulse until the mixture holds together when squeezed. Divide dough into two equal balls. Flatten each ball into a disk, and cover with plastic wrap. Chill at least 1 hour. Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets. Lightly flour a clean working surface. Roll Pate Brisee to a 1/8-inch thickness. Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes. Heat oven to 375 degrees. Line shells with aluminum foil; fill with dry beans or pie weights. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees. Melt butter in a medium skillet over medium-low heat. Add shallots and sugar; season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside. Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy and sour creams; process until well combined. Transfer to a medium bowl. Stir in thyme and parsley; season with pepper. Spoon 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top. Arrange 1 heaping teaspoon reserved shallots on top of each tartlet. Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets. To serve, place tartlets on plates. Garnish each plate with frisee. Makes 12. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 17g Total Fat; (49% calories from fat); 5g Protein; 35g Carbohydrate; 53mg Cholesterol; 284mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gold Medal Olympic Cookies Recipe By :Martha Stewart Serving Size : 18 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Light-brown sugar 1 cup Granulated sugar 1/2 pound Unsalted butter -- room temperature 2 large Eggs -- room temperature 1 teaspoon Vanilla extract 3 cups Rolled oats 1 cup All-purpose flour -- plus 2 tablespoons All-purpose flour 1 teaspoon Baking soda 1 teaspoon Baking powder 1 pinch Salt 1/2 cup Wheat germ 1 1/4 cups Golden raisins 1 1/3 cups Walnuts -- chopped Heat oven to 350 degrees. In the bowl of an electric mixer using the paddle attachment, combine sugars and butter; beat until light and fluffy, about 5 minutes. Add eggs and vanilla. Scrape sides of bowl with a rubber spatula, and mix to combine. Combine oats, flour, baking soda, baking powder,salt, and wheat germ in a large bowl; stir to combine. Add the butter mixture; mix on low speed just to combined, 10 to15 seconds. Remove from the mixer; fold in the raisins and walnuts. Line baking sheets with parchment paper or baking mats. Using a 1-ounce ice-cream scoop, scoop two balls, one on top of the other, for each cookie. Place five cookies on each baking sheet, spacing them three inches apart. With damp hands, flatten each into a disc, about 3/4-inch thick and 2 3/4 inches wide. Bake for about 24 minutes, rotating pans between shelves after 12 minutes. Transfer to rack to cool. Makes eighteen 4 1/2 inch cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 17g Total Fat; (46% calories from fat); 7g Protein; 38g Carbohydrate; 48mg Cholesterol; 115mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Golden Mushroom Caps Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Hors d'Oeuvres Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 small button mushrooms 2 tablespoons extra-virgin olive oil Kosher salt Freshly-ground black pepper Preheat the oven to 400 degrees. remove the stems from the mushrooms and reserve if they are to be used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil. Add salt and pepper to taste. Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours. Makes 2 dozen. Comments: Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1 1/4 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them. Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 1g Total Fat; (38% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Gooseberry Jam Recipe By :Jonathan King Serving Size : 0 Preparation Time :0:00 Categories : Canning Fruit Jellies/Jams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups sugar 2 pounds gooseberries - (abt 6 cups) 2 cups dry white wine 1/8 teaspoon cardamom 1/4 teaspoon margarine Place a few small plates in the freezer or the coldest part of the refrigerator. Heat oven to 100 degrees. Spread sugar in a baking dish, and place it in the oven. Sterilize jars: Using rubber-coated canning tongs, place jars in a large pot fitted with a rack at the bottom, making certain that the jars do not touch each other or the sides of the pot. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove jars with tongs, and place them upside down on a clean kitchen towel to dry completely. Wash lids in hot, soapy water, and place on a kitchen towel to dry. Wash and stem gooseberries. Combine gooseberries, wine, and cardamom in a medium stockpot over medium heat. Bring slowly to a simmer, crushing berries with a potato masher as they cook. Continue to simmer until gooseberries are very soft, about 30 minutes. Add the heated sugar and margarine. Increase heat to high, and cook, stirring constantly to ensure the sugar dissolves, until mixture comes to a full rolling boil (a candy thermometer should read 221 degrees), about 8 minutes more. Skim off any foam that may have developed. Test jam for doneness by doing a wrinkle test: Pour a small amount of jam onto one of the chilled plates. Return to the refrigerator for 1 to 2 minutes. Run a finger through the jam; if it makes a wrinkle, it is done. If it doesn't, cook a few minutes more, and do the test again. Use a liquid measuring cup to pour jam into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean, and top with a lid, sealant-side down; screw band just to the point of resistance. Place jars upside down on a clean kitchen towel for 5 minutes. Turn right side up, and allow to cool completely. The jars are properly sealed when the lid is concave; there should be no sound when the center of the lid is gently pushed down. Store unopened jars in a cool, dry place for up to 1 year; unsealed jars will last in the refrigerator for up to 6 weeks. This recipe yields about 7 eight-ounce jars. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 half-pints" - - - - - - - - - - - - - - - - - - - Per serving: 4200 Calories (kcal); 1g Total Fat; (0% calories from fat); trace Protein; 1003g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 67 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jonathan King, co-owner, along with Jim Stott, of the Stonewall Kitchen in York, Maine Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Gougeres (Cheese Puffs) With Anne Recipe By :Anne Willan Serving Size : 0 Preparation Time :0:00 Categories : Egg Dishes Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter 1/2 teaspoon coarse salt 3/4 cup all-purpose flour -- sifted 5 large eggs 3/4 cup coarsely-grated Gruyère cheese === EGG GLAZE === 1 large egg beaten with 1/2 teaspoon salt Heat oven to 375 degrees. Place a Silpat (a French nonstick baking mat) on a baking sheet. Set aside. In a small saucepan, bring 3/4 cup water, butter, and salt to a boil. Immediately remove from heat, add the flour all at once, and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball, 30 to 60 seconds. Beat the mixture over low heat for 30 to 60 seconds more to dry it. Whisk one of the eggs in a bowl; set aside. With a wooden spoon, beat the remaining eggs into the dough one by one, beating thoroughly after each addition. Beat enough of the reserved beaten egg into the dough until it is shiny and just falls from the spoon, using as much egg as necessary. Beat in the Gruyère cheese. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip (#9807 Ateco), and pipe 12 mounds about 2 inches in diameter on the prepared baking sheet. Brush with the egg glaze. Bake the gougères until puffed and golden, 25 to 30 minutes. Take one gougère from the baking sheet, and let it cool for one minute. If it remains crisp on the outside, it is done. If not, replace it, and continue baking for 5 to 10 minutes longer. Let gougères cool slightly, before removing from baking sheet. Serve warm. This recipe yields about 12 puffs. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 puffs" - - - - - - - - - - - - - - - - - - - Per serving: 1211 Calories (kcal); 84g Total Fat; (62% calories from fat); 38g Protein; 74g Carbohydrate; 1100mg Cholesterol; 2293mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "Anne Willan: From My Chateau Kitchen" by Anne Willan (Clarkson Potter, 1999; $45). Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grammy's Chocolate Cookies Recipe By :Ivyle Phinney Morrow Serving Size : 100 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups unsalted butter -- room temperature, (2 sticks plus 4 tbspns) 2 cups sugar -- plus more 2 large eggs 2 teaspoons pure vanilla extract Sift together flour, cocoa powder, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool. This recipe yields about 100 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 3g Total Fat; (46% calories from fat); 1g Protein; 6g Carbohydrate; 10mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Anne Feldman, who won the grand prize in the Martha Stewart Cookie of the Week Contest. The recipe was a gift from her grandmother, Ivyle Phinney Morrow. Anne, a resident of Kennewick, Washington, would sit in her grandmother's parlor as a girl, both of them perched on horsehair wing chairs, and have tea together. With her grandmother's doll collection serving as the party guests, the tea would be poured into Limoges china, and these chocolate cookies were the sweet, rich accompaniment. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grand Slam Cupcakes Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cakes Cupcakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cake flour (not self-rising) -- sifted 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups unsalted butter -- room temperature 2 cups sugar 5 large eggs 2 teaspoons pure vanilla extract 1 cup buttermilk Red licorice laces -- cut in 3/8" pieces === SEVEN MINUTE FROSTING === 2 large egg whites 1 1/2 cups superfine sugar 2 teaspoons light corn syrup 1/4 teaspoon cream of tartar 1/2 teaspoon pure vanilla extract Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined. With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until each has been entirely incorporated. Divide batter evenly between baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, about 25 to 30 minutes. Rotate pans half way through baking. Transfer pans to a wire rack to cool. Make the Seven Minute Frosting: In a heat-proof bowl, combine egg whites, sugar, corn syrup, cream of tartar, and 5 tablespoons cold water. Set bowl over a pot of rapidly boiling water. Using a handheld electric mixer, beat mixture on medium-low speed for 4 minutes. Beat on high speed for 3 minutes more or until soft peaks form. Remove from heat; add vanilla. Continue beating until glossy and spreadable, 3 to 5 minutes more. Use frosting immediately. Frost cupcakes with seven-minute frosting. Immediately after frosting cupcakes, lightly press the edge of a 4-inch diameter bowl into frosting to mark 1 curve on each side. Using the curves as a guide, decorate cupcakes by placing licorice pieces on top of marked curves to form V shapes that simulate the laces on a baseball. This recipe yields 12 extra-large or 24 standard-size cupcakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 13g Total Fat; (58% calories from fat); 2g Protein; 18g Carbohydrate; 70mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grandma's Sugar Cookies Recipe By :Martha Stewart Serving Size : 264 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter - (2 sticks) 2 cups sugar 2 large eggs 4 2/3 cups all-purpose flour -- plus more 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup buttermilk 1/2 cup pale-pink or white sanding sugar -- (optional) Petal dust -- (optional), in pink, orange, and violet tones 2/3 cup apricot or strawberry jam -- (optional), slightly warmed In bowl of electric mixer with paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely. Heat oven to 350 degrees with two racks. Line two baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8-inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps. To make sandwich hearts, brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week. Serve. This recipe yields about 22 dozen 1 1/2-inch cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 3g Carbohydrate; 1mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Granola Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rolled oats 1/4 cup sunflower seeds 1/4 cup wheat germ 1/4 cup almonds - (1 oz) 2 tablespoons whole-wheat flour 3 tablespoons brown sugar 1 1/4 teaspoons ground cinnamon 5 tablespoons canola oil 6 tablespoons apricot nectar 2 tablespoons honey Preheat oven to 250 degrees. In a large bowl, mix oats, sunflower seeds, wheat germ, almonds, flour, brown sugar, and cinnamon. Mix oil, nectar, and honey in a liquid measure. Pour over oat mixture; toss to mix. Spread onto baking sheet. Bake until golden brown, stirring every 45 minutes, about 2 hours. Remove from oven, and let cool. Store in an airtight container for up to 2 weeks. This recipe yields 4 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1875 Calories (kcal); 99g Total Fat; (46% calories from fat); 43g Protein; 218g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 18 1/2 Fat; 4 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grape Jelly Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Jellies/Jams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Concord grapes -- stems removed 7 cups Sugar 1 pouch Liquid fruit pectin - (such as Certo) Suspend a jelly bag over a large bowl from a broom handle or dowel. If you don't have a jelly bag, line a large strainer with three layers of damp cheesecloth. Crush the grapes. Place in a large saucepan, and add 1/2 cup water. Bring to a boil, reduce heat, and simmer covered for 10 minutes, stirring occasionally. Pour the hot-grape mixture into the jelly bag. Let the juice drip into large bowl until dripping stops. This may take up to 12 hours. Measure juice, adding up to 1/2 cup additional water, if necessary, to equal 4 cups. Sterilize jars just before filling: With rubber coated canning tongs, place jars in a large pot fitted with a rack in the bottom, making certain that the jars do not touch. Cover with at least two inches of water. Bring water to a boil, and boil jars for 10 minutes. To sterilize the lids, place in a small pot, and cover with water. Bring to a simmer, and let simmer for 10 minutes-do not boil, as this may affect the sealing process. Place juice into a 6-quart saucepan. Stir in sugar until well-blended. Place saucepan over high heat, and bring to a full rolling boil, stirring constantly. Quickly stir in liquid pectin (Do not substitute powdered pectin for liquid fruit pectin -- the two are not interchangeable). Return mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove saucepan from heat, and skim off any foam. Remove one jar at a time from the pot with rubber-coated canning tongs, and place right-side up on a clean, dry towel. (Make sure you place the sterilized jars on a towel and not directly on the countertop, or the jars may shatter.) Immediately pour jelly mixture into sterilized jar, leaving 1/4-inch headspace. Wipe rim of jar clean with a clean towel dipped in hot water, and top with a lid and screw band, securing just to the point of resistance. Using canning tongs, return jar to canning pot. Repeat process with remaining jars. Make certain that the jars are covered by at least 2-inches of water and that they are not touching one another. Bring water to a boil, and boil for 5 minutes. Remove jars with canning tongs, and place on a clean, dry towel. Allow to cool for 12 to 24 hours before checking the seals. The jars are properly sealed when the lid is concave and you are unable to hear anything when you gently push down the center of each lid. (If the seal is not good, refrigerate the jelly or boil again within 24 hours to set the seal.) Transfer to a cool, dry place, and let sit undisturbed for 1 to 2 weeks in order for the jelly to set. Store unopened jars in a cool dry place for up to 1 year and unsealed jars in the refrigerator for up to 6 weeks. NOTE: Do not double the recipe, as the mixture may not set properly. Makes seven 8-ounce or fourteen 4-ounce jars. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 6346 Calories (kcal); 5g Total Fat; (0% calories from fat); 8g Protein; 1629g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 15 1/2 Fruit; 0 Fat; 94 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Gratin Dauphinois Recipe By :Recipe from Jean-Georges Vongerichten Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large peeled Idaho potatoes -- cut 3/4" cubes Coarse salt -- to taste 4 cups heavy cream 1/2 garlic head -- sliced horizontally Freshly-ground white pepper Freshly-grated nutmeg 2 tablespoons grated Parmigiano-Reggiano cheese Place potatoes in a small saucepan covered with cold water and a pinch of salt. Bring to a boil over high heat, and cook for 1 1/2 minutes. Remove from heat and drain. Heat heavy cream in a medium saucepan with garlic over medium-low heat until reduced to 2 cups, about 30 minutes. Add drained potatoes, salt, pepper, and nutmeg. Cook over medium heat, stirring occasionally, until potatoes are tender, about 15 minutes. Remove garlic and divide cooked potatoes between two 6-inch round gratin dishes or one large gratin dish. Sprinkle with cheese, and place under broiler until golden. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 821 Calories (kcal); 88g Total Fat; (94% calories from fat); 5g Protein; 7g Carbohydrate; 326mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates NOTES : Jean-Georges Vongerichten is the executive chef/owner; Prime Steakhouse, Bellagio Hotel, 3600 Las Vegas Boulevard South, Las Vegas, NV 89109, 702-693-8484 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Gratin of Yukon Gold Potatoes Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon unsalted butter 1 pound Yukon Gold potatoes 2/3 cup grated Gruyere cheese 1 teaspoon olive oil 1 tablespoon fresh thyme 3/4 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1/3 cup low salt chicken stock 4 thyme sprigs -- for garnish Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish. Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/3 cup Gruyere, the olive oil, thyme, salt, and pepper. Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs. Source: "Martha Stewart Living Magazine, Oct 1994" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 4mg Cholesterol; 400mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gravy 101 Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Gravies Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pan drippings from roast turkey Turkey Stock -- see * Note 1 1/2 cups Madeira 3 tablespoons all-purpose flour 2 teaspoons minced fresh rosemary 3/4 teaspoon salt 1/8 teaspoon coarse ground pepper * Note: See the "Homemade Turkey Stock" recipe which is included in this collection. Transfer roasted turkey to a large platter. Pour juices from pan into fat separator. Set aside for about 10 minutes. Separate, reserving fat. Heat the turkey stock in a medium saucepan over low heat. Place roasting pan over medium-high heat. Pour Madeira into roasting pan, let bubble (increase heat if necessary), and scrape bottom and sides of pan with wooden spoon to dislodge cooked-on bits. Remove liquid from pan, and reserve with pan juices from fat separator. Return 1/4 cup reserved fat to roasting pan, sprinkle flour into pan, and cook over low heat 2 to 3 minutes. Slowly whisk heated stock and reserved pan juices into fat and flour mixture. Increase heat to medium-high. Add rosemary, and season with salt and pepper. Cook until gravy is thick and coats the back of a spoon, 10 to 15 minutes. Strain gravy from pan through a very fine sieve. Adjust seasoning. Keep warm in heatproof bowl over a pan of simmering water, or serve immediately. This recipe yields about 3 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 1617mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Baklava Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups walnuts and almonds -- chopped very fine 2 teaspoons cinnamon 1/4 teaspoon allspice 1/2 teaspoon ground cloves 1 pound phyllo pastry -- extra thin 1 1/4 cups butter -- melted 2 cups sugar Heat oven to 350 degrees. Combine nuts, cinnamon, allspice, and cloves in a bowl. Unroll phyllo; halve crosswise. Immediately cover with plastic wrap and then a damp towel. Keep covered while working. Brush a 9- by 13- by 2-inch baking pan with melted butter. Lay 1 sheet of phyllo in pan. Lightly brush with butter; cover with another sheet of phyllo, and butter again. Layer phyllo and butter 5 more times, ending with phyllo. Sprinkle phyllo with 2 tablespoons nut mixture. Lay 1 sheet of phyllo over, brush with butter, and cover with a sheet of phyllo. Sprinkle with 2 tablespoons nut mixture; repeat layering with butter, phyllo, and nuts until filling is used up, for a total of about 21 layers. Lay 1 sheet of phyllo over; brush with butter. Layer phyllo and butter 6 more times. Using a sharp knife, score the surface of the pastry (1/4 inch deep) diagonally into diamonds (about 2 inches long). Bake until golden brown, about 40 minutes. Let cool on a wire rack for 5 to 10 minutes. Meanwhile, place sugar and 1 cup water in a saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Pour the syrup over surface of baklava; let cool completely. To serve, use a sharp knife to cut into pieces along scored lines. This recipe yields 48 pieces. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 5g Total Fat; (46% calories from fat); 1g Protein; 13g Carbohydrate; 13mg Cholesterol; 95mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Easter Braided Bread Recipe By :Recipe from Diane Kochilas Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast - (1/4 oz ea) 2 cups warm milk 9 cups all-purpose flour -- plus more 1 1/2 cups sugar 2 teaspoons mahlepi -- see * Note 1 stick unsalted butter -- melted, cooled Butter for bowl and baking sheet 6 large eggs 1 tablespoon orange zest -- grated 1 tablespoon lemon zest -- grated 1/2 teaspoon salt 4 hard-boiled eggs -- dyed red 1 tablespoon sesame seeds * Note: A fruity spice available at Greek food stores. In a large bowl, dissolve yeast in milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand for 5 minutes. Strain, and discard mahlepi. Let cool. Add mahlepi infusion, butter, and five eggs to yeast mixture, and combine thoroughly. Add orange and lemon zest. Sift in flour, sugar, and salt; stir with a wooden spoon until dough is formed. Knead dough in bowl until smooth, about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hours. Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces. Roll each piece of dough into a rope, about 15-inches long. Tightly braid three ropes together, beginning in the middle. Repeat with remaining three ropes. Tuck a red egg into the first and last plait, using a small piece of dough coiled around each egg to hold in place, if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour. Heat oven to 350 degrees. Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake until golden, 50 to 60 minutes. Makes 2 large loaves. Cuisine: "Greek" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 7134 Calories (kcal); 171g Total Fat; (21% calories from fat); 193g Protein; 1191g Carbohydrate; 2285mg Cholesterol; 1925mg Sodium Food Exchanges: 56 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 20 Other Carbohydrates NOTES : Diane Kochilas is the author of "The Food and Wine of Greece" (St. Martin's Press, 1990; hardcover $22.95, paperback, $16.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Tzatziki Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium cucumbers -- peeled, seeded, and cut into 1/2" chunks 2 teaspoons salt 2 cups lowfat yogurt 2 teaspoons minced garlic 2 tablespoons minced fresh dill 1 tablespoon minced fresh mint 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink and let drain for 20 to 30 minutes. Press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, mint, oil, lemon juice, and remaining teaspoon salt. Refrigerate about 1 hour for flavors to blend; serve at room temperature. This recipe yields 4 cups. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 536 Calories (kcal); 22g Total Fat; (35% calories from fat); 30g Protein; 60g Carbohydrate; 28mg Cholesterol; 4601mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green and White Quesadillas Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheese Grilling Luncheon Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 flour tortillas - (10" dia) 2 teaspoons olive oil 3 small tomatillos 2 scallions 1/2 cup grated Monterey Jack cheese 2 tablespoons chevre (goat cheese) -- room temperature 2 tablespoons cilantro leaves Coarse salt Freshly-ground black pepper Heat a grill to medium-hot and place grid 4 inches above the coals. Brush one side of tortilla with 1 teaspoon olive oil. Place tortilla oil-side-down on a plate. Brush tomatillos and scallions with remaining olive oil. Season with salt and pepper. Place on the grill and cook until browned and tender, 3 to 5 minutes. Remove to a cutting board and slice scallions into 1/2-inch pieces. Smash tomatillos to flatten with the back of a knife. Spread cheeses over entire surface of tortilla. Sprinkle over scallion, smashed tomatillo, and cilantro leaves. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil. Flip the quesadillas over and grill other side. Cut into wedges with scissors or a knife, and serve immediately. Makes 1 ten-inch quesadilla. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 10g Total Fat; (70% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Beans For Babies Recipe By :Stephana Bottom Serving Size : 0 Preparation Time :0:00 Categories : Baby Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds green beans Milk or water -- as needed Arrange beans on a steamer rack in a large pan over 1 inch water. Cover and bring to a boil. Reduce heat. Steam until tender, about 8 minutes. Plunge beans into cold water to stop the cooking. Pulse in a food processor, or pass through a food mill fitted with the medium disk. Add formula, breast milk, or boiled and cooled water as needed. Fill 1/4-cup plastic containers or ice-cube trays with purée. Use same method for green peas. This recipe yields 2 2/3 cups or about 24 cubes. Comments: Remember to start with silky, smooth purées. You can work up to thicker textures as the baby gets older. If the purée is too thick, you can loosen it with breast milk, formula, or boiled water. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 1g Total Fat; (2% calories from fat); 15g Protein; 57g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Stephana Bottom, Senior Food Editor, Martha Stewart Living Nutr. Assoc. : 0 0 * Exported from MasterCook * Green Mango Salad Recipe By :Recipe from Chef James Chew Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup distilled white vinegar 4 tablespoons sugar 2 garlic cloves -- crushed 2 Thai bird chiles -- stemmed, crushed 1 piece lemongrass (2" thick) -- outer leaves removed, crushed 1 green mango -- peeled 2 tablespoons Asian garlic chile sauce or sriracha sauce 1 large grapefruit -- peeled, sectioned, sections halved 1 tablespoon reserved grapefruit juice 1 tablespoon pickling liquid -- see * Note 2 tablespoons olive oil - (to 3) Coarse salt -- to taste Freshly ground black pepper -- to taste 1 bunch curly endive or frise -- stemmed, torn 1 bunch watercress -- stemmed 1 shallot -- thinly sliced lengthwise 1 lemongrass stalk -- thinly sliced on the bias 1 garlic clove -- thinly sliced 1 finger chile -- stem removed, and thinly sliced 10 sprigs mint leaves 10 sprigs cilantro leaves cilantro sprigs -- for garnish 10 sprigs Thai basil leaves 2 tablespoons white vinegar pickling liquid -- see * Note 1 diced Thai pickled lemon -- (optional) 4 tablespoons grated unsweetened coconut * Note: Make pickling liquid in a medium saucepan by combining the white vinegar, sugar, crushed garlic, crushed Thai chiles, and crushed lemongrass. Bring to a boil over medium heat. Remove from heat, transfer to a bowl, and let cool. Slice down either side of the pit of the mango, leaving you with two halves. Using a mandoline, run the mango lengthwise down the blade leaving you with thin slices. Add mango to pickling liquid, and pickle for about 30 minutes. Make dressing in a medium-size bowl, combining chile sauce, 1 tablespoon reserved grapefruit juice, and 1 tablespoon pickling liquid. Whisk in 2 to 3 tablespoons olive oil to emulsify. Season with salt and pepper. If too hot, add more pickling liquid. In a large bowl, mix endive, watercress, shallot, lemongrass, garlic, chile, mint, cilantro, basil. Toss in half of the grapefruit pieces. Add dressing to salad, and toss. Drain the pickled mango; set aside. Divide salad equally among four plates. Divide the pickled mango equally, and place on top and around greens. Garnish each plate with remaining grapefruit pieces, 1 tablespoon shredded coconut, Thai pickled lemon, and cilantro sprigs. Serve immediately. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Olive Relish Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pitted green olives -- chopped 2 scallions -- sliced thin Zest of 1 lemon -- minced 1 tablespoon fresh lemon juice 3 tablespoons olive oil 1/4 teaspoon freshly-ground black pepper Toss all ingredients together and let stand at room temperature for about 1 hour to allow the flavors to blend. This recipe yields 1 3/4 cups. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 3/4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 683 Calories (kcal); 69g Total Fat; (87% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 2366mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 13 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Green Pepper and Tomatillo Salsa Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fresh jalapeño or 1 small poblano pepper 1 pound tomatillos -- husks removed 2 garlic cloves -- chopped 1 cup fresh cilantro 1/4 cup fresh lime juice 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 2 fresh serrano chiles -- seeded, deveined 1/2 small ripe avocado 12 sprigs cilantro -- for garnish Roast jalapeños over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into 1/8-inch thick strips. Set aside. Set aside one tomatillo; blanch the rest in boiling, salted water 3 minutes. Drain; place under cold running water to stop cooking. Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl. Cut serranos into 1/8-inch dice. Stir into tomatillo mixture with six cilantro leaves, reserved pepper strips, and any collected juice. To serve, cut reserved tomatillo into 1/4-inch thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining six cilantro leaves and top with avocado. Makes 2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 6g Total Fat; (18% calories from fat); 10g Protein; 46g Carbohydrate; 0mg Cholesterol; 2193mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Peppercorn Sauce Recipe By :Recipe from Christian Albin Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Duck Poultry Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red wine 2 shallots -- chopped 1 tablespoon green peppercorns in brine -- crushed 1/4 cup heavy cream 1 tablespoon brandy 1/2 cup Basic Duck Sauce === BASIC DUCK SAUCE === Duck neck Duck wings Duck giblets 3 celery stalks -- chopped 1 carrot -- peeled, chopped 1 onion -- skin on, chopped 2 cups red wine 2 tablespoons tomato paste 1/2 tablespoon all-purpose flour 2 cups chicken stock Make the Basic Duck Sauce: Heat oven to 400 degrees. In a large roasting pan, place reserved neck, wings and giblets. Add the celery, carrot, and onion to pan and roast until deep brown, about 20 minutes. Remove pan from the oven. Transfer contents to a medium saucepan. Deglaze roasting pan with 1 cup red wine. Stir well, being sure to loosen any of the bits that have cooked onto the pan. Set aside. Add tomato paste to the vegetable mixture in medium saucepan, and stir to combine. Saute over medium heat until paste begins to color, about 45 to 60 seconds. Add flour, stirring continuously. Saute until the flour taste has cooked out, about 2 to 3 minutes. Add 1 cup red wine. Add reduced red wine and bits from the roasting pan. Add chicken stock and bring to a boil. Reduce heat and simmer until the liquid has reduced by half, about 35 to 40 minutes. Strain mixture through a fine sieve into a bowl, and discard solids. (You should have about 1 cup of the basic sauce) Make the Green Peppercorn Sauce: Combine 1 cup red wine and shallots in a small saucepan. Cook over medium-high heat until liquid has almost disappeared, about 5 to 7 minutes. Just before the sauce has finished reducing, add the crushed green peppercorns. Reduce heat to low and add heavy cream, brandy, and 1/2 cup Basic Duck Sauce. Stir to combine and cook until just hot. Remove from heat, adjust for seasonings. Set aside. Makes 1 1/8 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 940 Calories (kcal); 23g Total Fat; (47% calories from fat); 9g Protein; 49g Carbohydrate; 82mg Cholesterol; 5171mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Christian Albin is the chef at The Four Seasons, 99 East 52nd Street, New York, NY 10022; 212-754-9494 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Beef Kidneys Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Beef Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 beef kidneys - (abt 1 1/2 lbs) 1 tablespoon olive oil Coarse salt Freshly-ground black pepper Place beef kidneys on the heated grill. Brush with olive oil. Season with salt and pepper. Cook until firm to the touch but slightly pink in the center, about 10 to 15 minutes. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Grilled Butterfish With Herbed Orzo Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 whole butterfish, pompano or mackerel -- (6 to 8 oz ea) 2 teaspoons extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste parsley sprigs -- for garnish lemon wedges -- for garnish === HERBED ORZO === 1 cup orzo 1 garlic clove -- minced 2 tablespoons chopped flat-leaf parsley 1 tablespoon extra-virgin olive oil 2 tablespoons freshly-squeezed lemon juice Coarse salt -- to taste Freshly-ground black pepper -- to taste To clean the fish: Using a pair of sharp scissors, remove all fins from fish. Beginning just beyond the mouth of the fish, insert a paring knife and make a slit to the tail. Remove innards, and discard. Wash fish thoroughly under cold running water, and pat dry. For the herbed orzo, in a large pot of boiling, salted water, add orzo, and cook until al dente, 10 to 12 minutes or according to package instructions. Drain, and transfer to a bowl. Toss with garlic, parsley, olive oil, and lemon juice. Season with salt and pepper. Serve warm or at room temperature. To cook the fish, prepare a stove-top grill pan or outdoor grill with the grate set 1-inch above the coals. Allow the grill to get very hot. Meanwhile, brush the butterfish with olive oil. Season with salt and pepper, inside and out. Grill the butterfish until the fish begins to flake, about 3 minutes per side. Serve two butterfish per person and garnish with parsley and lemon. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 6g Total Fat; (27% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chicken with Citrus Salsa Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh lime juice -- plus 1 tablespoon fresh lime juice 1/4 cup olive oil -- plus 1 tablespoon olive oil 1 jalapeno pepper -- thinly sliced 1 jalapeno pepper -- diced 4 boneless chicken breasts -- trimmed of fat and skin Salt Freshly-ground black pepper 2 dashes tequila -- (optional) 1 navel orange -- peeled, secioned, sections cut into 1/4" pieces 1 small pink grapefruit -- peeled, secioned, sections cut into 1/4" pieces 4 scallions -- thinly sliced 10 yellow and/or red cherry tomatoes -- seeded, diced Grated zest of 1/2 orange Grated zest of 1/2 lime 1/4 cup chopped fresh cilantro 4 tomatillos -- diced, (optional) Mesclun or other mixed greens In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeno slices. Rub chicken with salt and pepper; add to marinade. Add a dash of tequila. Marinate in the refrigerator for at least 30 minutes. In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside. Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from the grill and let stand for 5 minutes. Place a handful of greens on each of the four plates. Slice the chicken, and arrange it on top of greens. Spoon salsa over each salad and serve immediately. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 17g Total Fat; (77% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chicken with Spicy Barbecue Sauce Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Chicken Grilling Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 dried mora peppers 4 dried cascabel peppers 3 dried pequin peppers 3 pounds tomatoes -- cored, quartered 2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 2 teaspoons ground ginger 1 teaspoon ground allspice 1/2 cup dark brown sugar - (packed) 1/4 cup cider vinegar 1/4 cup unsulfured molasses 8 chicken breast halves -- skin on, bone in Olive or cannola oil Toast the dried peppers in a skillet on medium high heat; using tongs, turn so they brown evenly. Remove when just browned; peppers can burn quickly so watch closely. Transfer to medium bowl. Cover with hot water, and soak until softened, about 30 minutes. When the peppers are cool enough to handle, pat dry, break apart, and remove the stems and seeds. Chop peppers. Reserve strained liquid for another use. Place the tomatoes and peppers in medium saucepan, and simmer with 2 to 3 tablespoons water over low heat until mixture is very liquid, 20 to 30 minutes. Pass through a food mill fitted with the medium disk to remove seeds and skins. Return the tomato liquid to saucepan. Add the salt, pepper, ginger, allspice, sugar, vinegar, and molasses. Bring to a boil over high heat, reduce to a simmer, and cook, uncovered, stirring occasionally, until reduced by half, 50 to 60 minutes. Transfer to a bowl to cool to room temperature. Sauce will keep in the refrigerator, tightly sealed, for up to 1 month. Place the chicken in a large nonreactive pan. Rub about 4 tablespoons barbecue sauce over each breast; refrigerate remaining sauce for another grilling. Rub the grill well with oil, and heat to medium high. (Chicken can also be cooked on a well-oiled grill pan or under the broiler on a rimmed baking sheet.) Cook over even heat, turning as needed to keep from scorching, 6 to 8 minutes per side. (If the chicken breasts are thick, finish cooking all the way through by moving them to the coolest part of the grill and covering them, or by putting them in a 350 degree oven 15 to 20 minutes, until juices run clear.) Makes 8 servings and 3 cups sauce. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 14g Total Fat; (44% calories from fat); 32g Protein; 8g Carbohydrate; 93mg Cholesterol; 639mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Cippolini Onion Kebabs Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cippolini onions -- peeled, trimmed Soak ten 10-inch wooden skewers in water. Set aside. Bring a large pot of salted water to a rolling boil. Add the onions and return to the boil. Cook until just tender, about 5 minutes. Remove the onions to a bowl of ice water to stop the cooking process. Remove the skewers from the water. Skewer the onions horizontally (not through the root end), fitting about 8 onions on each skewer. Place on the heated grill and cook over low heat until brown and caramelized, about 30 minutes. Makes 10 kebabs. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Fennel and Onions Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Grilling Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fennel Onions Bamboo skewers Olive oil Coarse salt Freshly ground pepper Grilling lends a unique flavor to vegetables like onions or fennel, but it can also prove frustrating when the heat of the coals forces the rings or the layers apart. There is, however, a simple solution to keep them from falling through the grill's rack and tumbling into the fire. After cutting fennel in half lengthwise, thread it crosswise with a bamboo skewer soaked in water. Cut onions crosswise into thick slices, and skewer them the same way. Soaking skewers in water prevents them from burning; the skewers themselves make it easier to turn vegetables over while they're cooking. Try brushing the vegetables with a bit of olive oil and sprinkling each side with some coarse salt and freshly ground pepper, grilling until tender. Sweet onions, such as Vidalia variety, taste especially good when cooked on the grill, and fennel's anise flavor becomes more subtle when roasted above the coals. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Grilled Lamb Chops Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Grilling Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 lamb rib chops, 1" thick 1 tablespoon olive oil Coarse salt Freshly-ground black pepper Place chops on the heated grill. Brush with olive oil. Season with salt and pepper. For rare chops, cook 3 to 5 minutes per side. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Grilled Lamb Chops (Martha Stewart) Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Grilling Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 3 garlic cloves -- minced 1/2 cup cilantro -- chopped fine 1/2 cup finely-chopped parsley 1/4 teaspoon red pepper flakes Zest of 1 lemon -- minced 1/2 teaspoon turmeric 1/4 teaspoon cinnamon Coarse salt -- to taste Freshly-ground black pepper -- to taste 6 Frenched lamb rib chops - (abt 1 1/4 lbs) -- see * Note Canola oil * Note: "Frenched" refers to removing the excess fat from the chop's rib bone; ask your butcher to do it, or do it at home by rubbing the blade of a knife along the rib bone. Heat a grill pan on stove over medium-high heat. In a medium bowl, combine olive oil, garlic, cilantro, parsley, red pepper flakes, zest, turmeric, cinnamon, salt and pepper. Season lamb chops with salt and coat lamb chops well with herb paste. Let rest for 15 minutes. Oil grill pan with towel dampened with canola oil. Place lamb chops on heated pan and cook for 4 to 5 minutes per side for rare. When done, transfer to cooler section of grill to keep warm. Makes 2 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 14g Total Fat; (80% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled or Broiled Chicken Cutlets with Capers & Tomatoes Recipe By :Recipe from Mark Bittman Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken cutlets (2 whole breasts, 1 to 1 1/2 lbs) 3 tablespoons olive oil 1 tablespoon minced garlic 2 tablespoons capers 2 cups cored chopped fresh tomatoes or drained canned tomatoes Basil or parsley -- minced Coarse salt Freshly-ground black pepper Rinse chicken and pat dry. Start a charcoal or wood fire or heat a gas grill or broiler. The fire should not be too hot, but the rack should be fairly close to the heat source, at a distance of 4 inches or less. If necessary, you can pound the chicken slices lightly between two pieces of waxed paper so that they are of uniform thickness. Rub the chicken with 1 tablespoon olive oil. While the grill is heating, heat remaining 2 tablespoons olive oil in a medium-to-large skillet over medium heat. Add garlic and cook, stirring, until it colors lightly. Add capers, and cook for 15 seconds. Add tomatoes, and cook over medium-high heat until thick, about 10 minutes. Taste, and add salt and pepper to taste, then cook 1 minute more. Set aside, keeping warm. Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Serve the chicken with the tomato sauce, garnished with minced fresh basil or parsley leaves. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 10g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Mark Bittman is the author of "How to Cook Everything: Great Recipes for Simple Food" (Macmillan General Reference, 1998; $25) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Pizza with Margherita Pizza Variation Recipe By :Recipe from George Germon and Johanne Killeen, Owners; Al Forno, Providence, RI Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza dough === TOPPINGS === Tomato sauce Fontina and pecorino cheese Fresh sliced tomatoes Fresh basil Fresh parsley Julienned scallions Julienned pea pods Blanched corn Fresh mint Boiled sausage -- broken up For best results, use a charcoal grill. Divide the grill in two, creating a very hot back section and a cooler preparation section in the front by putting extra charcoal in the back and less in the front. Place fire bricks on the grill's surface to divide these two sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust. If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally. Place one dough ball on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.) Once dough is in desired shape, pick up and place directly on hot section of grill. With tongs, gently turn dough as it cooks, about 2 to 3 minutes, until bottom side is browned and dough holds its shape. Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Makes one 14-inch pizza. VARIATION: Margherita Pizza: Follow recipe stopping after brushing the pizza crust with olive oil. Sprinkle on 1 cup fontina and pecorino cheese, mixed together. Drizzle with 1 cup tomato sauce or sliced tomatoes, if desired. Drizzle with more olive oil. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Move pizza to cool side again and add torn basil leaves. Makes one 14-inch pizza. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 fourteen-inch pizza" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Red-Pepper Salad Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Salads/Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 red peppers -- roasted, peeled 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons chopped flat-leaf parsley 1 tablespoon finely-chopped garlic Coarse salt Freshly-ground black pepper Tear the prepared peppers into long strips and place in a bowl. Drizzle with olive oil and vinegar. Stir in the parsley and garlic. Season with salt and pepper. Serves 10. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854; 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Seafood Salad Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Grilling Salads/Dressings Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 3 tablespoons freshly-squeezed lemon juice 2 tablespoons finely-chopped fresh flat-leaf parsley 1 pound calamari bodies and tentacles -- cleaned 1 pound peeled medium shrimp -- deveined 1/2 pound small bay scallops 1 small radicchio head 1 small arugula bunch Cilantro leaves -- for garnish 3/4 teaspoon coarse salt 1/4 teaspoon freshly-ground black pepper In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set dressing aside. Cut radicchio crosswise into thin slices; set aside. Remove stems from arugula and cut leaves crosswise into thin strips; set aside. Heat a grill that has a fine-mesh grill basket or a grill pan over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved dressing, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Let cool. Add arugula and one-quarter of radicchio, and toss with remaining dressing. Line a platter with remaining radicchio; top with grilled seafood and cilantro leaves. Season with salt and pepper, and serve at room temperature on small plates or scallop shells. This recipe yields 8 servings. Comments: When preparing the dish, be sure to coat the seafood in the lemon vinaigrette before setting it on the grill; this step will give the fish more flavor. Monitor the grill closely; it takes just minutes for shrimp, scallops, and calamari to cook. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); 5g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Smoked Tomatoes and Viniagrette Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Grilling Salads/Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ripe tomatoes === VINAIGRETTE === 1/4 recipe smoked tomatoes -- peeled 1 1/2 tablespoons balsamic vinegar Salt -- to taste Fresh ground black pepper -- to taste 2/3 cup olive oil Mound 2 pounds of charcoal in the basin of a barbecue, and light. Let the charcoal burn until white, and spread into a single layer. Scatter a generous handful of mild-flavored wood chips over the coals, and place top rack on the barbecue. When the wood chips begin smoking, place the tomatoes on barbecue rack, and close lid. Smoke tomatoes about 8 minutes, until slightly cooked. Transfer to a large bowl, and let cool. Makes 4 cups. TO MAKE VINAIGRETTE: Scoop the seeds and inner flesh of tomatoes, and place in a strainer over a bowl. Reserve outer flesh. Using a rubber spatula, press through strainer, creating a liquidy puree. Discard any seeds that are left in the strainer. Add the vinegar, salt, and pepper to liquid. Drizzle in olive oil while whisking. Cut the outer flesh of the tomatoes into a 1/4 inch dice. Stir into the vinaigrette. Makes 1 1/2 cups. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1450 Calories (kcal); 147g Total Fat; (87% calories from fat); 7g Protein; 40g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Squid with Rose Recipe By :Recipe from Rose Gray Serving Size : 6 Preparation Time :0:00 Categories : Calamari/Squid Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium squid -- uncleaned, see * Note 1 teaspoon sea salt 3/4 teaspoon freshly-ground black pepper 1 lemon -- halved 6 ounces arugula -- stemmed, washed === OLIVE OIL AND LEMON DRESSING === 6 tablespoons extra-virgin olive oil 2 teaspoons fresh lemon juice Freshly-ground black pepper -- to taste Sea salt -- to taste === CHILE PEPPER DRESSING === 2 medium red hot chile peppers 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon freshly-ground black pepper * Note: When choosing squid, pick ones that are the length of a hand, not including tentacles. Make the Olive Oil and Lemon Dressing: In a large bowl, whisk together the olive oil, lemon juice, black pepper, and sea salt. Toss arugula with the dressing, and set aside. Make the Chile Pepper Dressing: Cut chiles in half, lengthwise, and scrape out seeds with a teaspoon. Chop finely using a sharp knife or a mezzaluna. In a small bowl, combine chiles, lemon juice, olive oil, sea salt, and black pepper. Whisk well, and then set aside. To clean the squid, locate the clear bone inside the body cavity, and pull it out. Remove the tentacles by pulling them away from the body. Try not to puncture the silvery ink sac near the tentacles; if it bursts, rinse squid, and wash hands well. Cut off the head just below the eyes, keeping the cluster of tentacles intact. Trim the two longer tentacles. Push out the bone-like beak, located in the center of the tentacles, and discard. Slice squid lengthwise, open it, and flatten it on a work surface. Remove the winglike flaps, and use a knife to scrape out the remaining insides (if desired, reserve flaps, which can be used the same day in salad, risotto, or pasta sauce). Rinse the body well under cold running water, and drain. Heat grill. Cook squid, scored-side down, and tentacles on a hot grill for 1 to 2 minutes. Turn over, and squirt with lemon juice. Squid will immediately curl, meaning it's done. Arrange a squid and tentacles on a bed of dressed arugula, dress the squid with chile pepper dressing, and garnish with a lemon wedge. Serve immediately. Source: "Martha Stewart Living Magazine, Sep 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 19g Total Fat; (69% calories from fat); 14g Protein; 5g Carbohydrate; 198mg Cholesterol; 669mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Rose Gray is the author of "Rogers Gray Italian Country Cookbook", and co-owner of The River Cafe, London Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Standing Rib Roast Recipe By :Recipe from Leon and Evan Lobel Serving Size : 12 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 pounds standing (seven rib) rib roast Coarse salt Freshly-ground black pepper Juice of 1 lemon 2 cabbage leaves - (to 3) Pale ale, such as Sierra Nevada -- for basting Vegetable-oil cooking spray === LEON'S SAUCE === 3 tablespoons olive oil 1/2 cup Burgundy wine 2 tablespoons finely-chopped garlic 1 tablespoon unsalted butter 8 ounces white button mushrooms -- sliced 10 sprigs curly parsley -- chopped 2 tablespoons demi-glace Coarse salt Freshly-ground black pepper To make Leon's Sauce: Heat the olive oil in a medium skillet set over medium-high heat until bubbling and hot, about 1 minute. Remove skillet from heat; add the wine, garlic, butter, mushrooms, parsley, and demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, until mushrooms are tender and the sauce is thick and reduced enough to coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated, up to 1 week. (Makes about 1 1/2 cups) Using a sharp knife, make small slit in the roast's fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat. Place 2 to 3 cabbage leaves on the meat-side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately-hot to hot. Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures to retain as much moisture as possible. Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with beer, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with beer. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, being careful not to insert the thermometer too close to a bone. Continue cooking until thermometer registers between 135 and 140 degrees, 1 hour 10 minutes to 1 hour 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving. Serves 12 to 14. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); 4g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 3mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Leon and Evan Lobel are the owners of Lobel's Prime Meat Market, 1096 Madison Avenue, NY, NY 10028. 212-737-1372 or 800-556-2357 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Summer Fruit Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- melted 1/4 cup dark-brown sugar - (packed) 4 yellow or white peaches -- halved 4 ripe red plums -- halved 4 miniature ripe bananas -- halved lengthwise Heat grill or broiler to medium-hot. In a large bowl, combine the melted butter and brown sugar. Add all fruit and toss. Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan, and place on grill. Arrange the fruit, cut-sides-down, on the foil. Cook fruit until browned and caramelized around the edges, rearranging occasionally to prevent burning. Turn the fruit over, and repeat; serve. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 11g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Grilled Sweetbreads Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Grilling Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sweetbreads - (abt 4 lbs) 1 tablespoon olive oil Coarse salt Freshly-ground black pepper Place sweetbreads on the heated grill. Brush with olive oil. Season with salt and pepper. Cook until done, about 1 hour. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Grilled Tomatillo Salsa Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Grilling Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tomatillos - (abt 35) -- husks on 2 poblano chiles 1/2 cup cilantro leaves - (packed) 3 tablespoons freshly-squeezed lime juice -- (1 large lime) 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper Heat charcoal or gas grill to high. Grill tomatillos, turning frequently until tender, about 15 minutes. Set aside to cool. Peel off the husks and twist stems from tomatillos. Grill poblanos until blackened, turning frequently, 12 to 15 minutes. Cool in paper bag. Peel, seed, and remove stems; set peppers aside. Place tomatillos in bowl of a food processor fitted with the metal blade. Add chiles, cilantro, lime juice, oil, salt, and pepper. Process until smooth, about 30 seconds. Taste and adjust for seasoning. Serve immediately or store refrigerated in an airtight container for up to 4 days. This recipe yields 3 1/2 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 2132mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - from "The Martha Stewart Living Cookbook" (Clarkson Potter, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Tuna Steaks Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Grilling Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tuna steaks, 1" thick - (4 oz ea) -- see * Note Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons extra-virgin olive oil -- plus more Zest of 1 lemon Juice of 1 lemon -- about 1/4 cup 6 anchovy fillets -- cut in thirds 1 medium garlic clove -- finely chopped 1 tablespoon coarsely-chopped fresh oregano 1 tablespoon coarsely-chopped fresh basil * Note: Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning. Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium-rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart. Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 7g Total Fat; (89% calories from fat); 2g Protein; trace Carbohydrate; 5mg Cholesterol; 220mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetables Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Grilling Vegetables Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 baby artichokes 10 bulbs baby fennel 2 bunches thin carrots -- scrubbed 2 bunches beets -- peeled and sliced 2 heads radicchio -- quartered, skewered Olive oil -- for brushing Salt Freshly-ground black pepper Cut fennel lengthwise into quarters and skewer. Set aside. Fill a stockpot with water, and bring to a boil. Cook artichokes until tender, about 4 minutes. Drain in a colander, let cool, and cut in half. Heat a grill to medium hot. Brush the vegetables with olive oil, and season with salt and pepper. Grill all vegetables except radicchio for 10 or 15 minutes, or until tender. Grill the radicchio for 2 to 3 minutes. Serve vegetables warm or at room temperature. Serves 10 to 15. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetables In A Grillpan Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 baby eggplants 2 yellow squashes 18 medium scallions 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon fresh thyme leaves Coarse salt -- to taste Freshly-ground black pepper -- to taste Prepare the vegetables. Halve baby eggplants. Cut yellow squash on an angle into 1/3-inch thick slices. Using the white and light green parts of the scallions, cut on an angle into 3-inch pieces. Heat a grill pan or an outdoor grill. Place eggplants, yellow squashes, and scallions in large bowl. Add olive oil, and toss to combine. Place vegetables on grill pan. Grill until lightly charred on one side, about 4 minutes. Turn the vegetables, and cook until lightly charred and tender when pierced with the tip of a knife, about 4 minutes more. As the vegetables are cooked, return to bowl; add balsamic vinegar, thyme, salt, and pepper. Toss to combine. Taste, and adjust for seasoning. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 5g Total Fat; (70% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetables with Leon and Evan Recipe By :Recipe from Leon and Evan Lobel Serving Size : 6 Preparation Time :0:00 Categories : Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage 3 heads Belgian endive 1/2 cup olive oil Juice of 1 lemon 3 garlic cloves -- minced Coarse salt Freshly-ground black pepper 2 large eggplants Vegetable-oil cooking spray Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with cooking spray. The coals should be moderately-hot to hot. Remove the outer leaves of the head of cabbage. Cut into quarters, leaving the core intact. Trim the ends, and place on cooler part of grill. Cook, turning often, until cabbage is fork-tender and golden, 10 to 12 minutes. Trim the endive, and cut in half lengthwise, leaving core intact. Drizzle with olive oil and lemon juice. Rub with garlic, and season with salt and pepper. Place on grill, and cook, turning often, until fork-tender, about 10 minutes. Place the whole eggplants on the prepared grill over indirect heat. Season with salt and pepper. Cook, turning often, until the eggplant is tender and soft, about 25 minutes. Combine all the grilled vegetables in a large serving bowl, and serve warm. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 19g Total Fat; (63% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Leon and Evan Lobel are the owners of Lobel's Prime Meat Market, 1096 Madison Avenue, NY, NY 10028. 212-737-1372 or 800-556-2357 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Zucchini Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Grilling Squash Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 medium zucchini 2 tablespoons extra-virgin olive oil 1 tablespoon crushed garlic Coarse salt Freshly ground black pepper Cut zucchini lengthwise into 1/2-inch slices. Place slices of zucchini on the heated grill. Brush with olive oil and sprinkle over garlic. Cook over low heat until tender and golden brown, about 10 to 15 minutes. Serves 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 3g Total Fat; (45% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Grilling Spices (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons whole coriander seeds 3 tablespoons cumin seeds 3 tablespoons dill seeds 3 tablespoons yellow mustard seeds 6 tablespoons whole fennel seeds 6 tablespoons sugar 3 tablespoons salt 1 1/2 teaspoons freshly-ground black pepper Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes. Using a spice grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months. Makes about 1 1/2 cups. Gift Suggestion: Use a wide-mouthed funnel to transfer some of the spice mixture to a jar, and cover with a tight-fitting lid. If you'd like to give the spices as a gift, wrap a bit of brightly-colored fabric over the top of the jar, and tie it in place with a length of twine. Don't forget to attach a recipe and instructions for use. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 75g Carbohydrate; 0mg Cholesterol; 19186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grissini Recipe By :Martha Stewart Serving Size : 35 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water -- (110 degrees), plus 2 tablespoons warm water -- (110 degrees) 3 1/2 teaspoons active dry yeast 1 teaspoon barley malt (available at Health Food Stores) 3 tablespoons olive oil -- plus more 3 3/4 cups bread flour 1 1/2 teaspoons salt 4 teaspoons vegetable shortening 3 tablespoons chopped rosemary 1/2 cup freshly grated Parmesan In bowl of an electric mixer fitted with paddle attachment, combine 1/4 cup warm water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and the remaining warm water; mix on low speed for 1 minute. Change to dough-hook attachment, and mix on medium-low speed until dough is soft but not tacky, about 2 minutes. Add rosemary and Parmesan; mix 1 minute more. Alternatively, knead by hand 5 to 10 minutes. Transfer dough to a lightly floured surface, and knead 4 or 5 turns, forming the dough into a ball. Cover with lightly oiled plastic wrap, and let rest 10 minutes. Place a piece of parchment on a clean work surface, and brush parchment with olive oil. Transfer dough to parchment, and pat dough into a 4- by 22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise 1 hour. Heat oven to 400 degrees. Line four baking sheets with parchment; brush generously with oil. Cut a 1/2-inch-thick piece of dough from the shorter side of the rectangle. Hold dough by the ends; stretch it to the length of the baking sheet, keeping the shape as uniform as possible. Form ends into hooks, loops, S-curves, or knots. Place breadstick on baking sheet. Repeat with remaining dough, spacing breadsticks 1 inch apart. Let rise in a warm place, uncovered, 10 minutes. Bake 2 sheets at a time on separate shelves until breadsticks are crisp and golden, 20 to 25 minutes, rotating halfway through baking time. Transfer to wire racks, and let cool completely. Store up to 10 days in an airtight container. Makes 35 to 40. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 2g Total Fat; (25% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grits With Poached Eggs Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Egg Dishes Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CREAMY CALCIUM GRITS === 2 1/2 cups skim or 1 percent milk 1/2 cup quick-cooking grits* 1/4 cup low-fat cottage cheese Coarse salt -- to taste Freshly-ground black pepper -- to taste === EGGS === 2 large eggs Coarse salt -- to taste Freshly-ground black pepper -- to taste In a medium saucepan over medium heat, bring milk to a boil. Sprinkle in grits, whisking constantly. Reduce to simmer, stir, and cover. Cook until thick, about 5 minutes. Stir in cottage cheese. Season with salt and pepper. Keep warm. Fill a wide saucepan with 3 inches of water. Bring to a boil over high heat. Reduce to a simmer. Break an egg into a small, shallow bowl or cup. Lower the bowl with the egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon, if necessary, to keep egg white together. Repeat with second egg. Simmer until yoke is just set, about 4 minutes. Using a slotted spoon, remove eggs. Drain on a paper towel or the heel of a loaf of bread. Divide grits evenly between two bowls. Place an egg in each bowl, over grits. Season with salt and pepper, and serve immediately. This recipe yields 2 servings. Comments: Grits are what result when corn kernels are soaked in lye and water, then dried. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grits with Tomatoes and Shrimp Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Grains Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 cups milk 3 tablespoons butter 2 teaspoons coarse salt 1 cup grits 1 medium onion -- chopped 3 garlic cloves -- chopped 1/4 cup white wine 4 bay leaves 1 can whole tomatoes - (28 oz) 1 pinch cayenne pepper 16 large shrimp -- shelled, deveined, tails left on Coarse salt -- to taste Freshly-ground black pepper 1/4 cup heavy cream 2 tablespoons grated Parmigiano-Reggiano -- plus Shaved Parmigiano-Reggiano -- for garnish 1/4 cup chopped fresh herbs, such as parsley, oregano, and thyme For the grits: Heat water, milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits. Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes. Meanwhile, prepare the tomatoes: Seed and coarsely chop tomatoes reserving juices. Add 1 tablespoon butter to the skillet. Saute the onion and garlic until soft and translucent, 2 to 3 minutes. Pour in the white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in the tomatoes and reserved juice. Season with cayenne pepper. Reduce the heat, and simmer until slightly thickened and the tomatoes have broken down, about 10 minutes. For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add the shrimp, season with salt and black pepper, and saute to sear on both sides, about 2 minutes per side. When the grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese. Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Cover, and keep warm until shrimp are cooked. To serve, put a heaping spoonful of grits onto a soup plate. Top with the tomatoes, and arrange the shrimp around the plate. Garnish with freshly shaved Parmigiano-Reggiano cheese. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 19g Total Fat; (44% calories from fat); 13g Protein; 41g Carbohydrate; 97mg Cholesterol; 1135mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Guacamole With Josefina Recipe By :Josefina Howard Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons finely-chopped seeded jalapeño peppers 1 teaspoon coarse salt 1 tablespoon finely-minced cilantro 1 medium ripe avocado -- peeled, cubed 1 firm plum tomato -- seeded, diced fine 1 tablespoon finely-minced onion In a medium bowl, or a molcajete (a mortar made of volcanic rock), mash jalapeños, salt, and cilantro with a pestle or the back of a wooden spoon until it develops a paste-like texture. Gently mix in avocado, tomato, and onion. Add more of desired ingredients, to taste. Serve immediately. This recipe yields 2 servings. Comments: To keep the guacamole from becoming too mushy, don't smash the avocado. Simply cut it into cubes, and mix with the other ingredients. To ensure a smooth texture, discard the tomato seeds and juicy pulp. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 940mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Josefina Howard, Co-owner, Rosa Mexicano, 1063 First Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Halloween Cupcake Ideas Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cupcakes Desserts Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Devil's Food Cupcakes Chocolate Ganache Icing Shortbread Tombstones Orange-Tinted Cream-Cheese Frosting Crushed Chocolate Wafers Royal Icing Gummi Worms Cocktail Straws Halloween Pictures Black Licorice Candy Corn Spun Sugar To make a cupcake "cemetery," spread devil's food cupcakes with chocolate ganache icing. Dip the top of each frosted cupcake in crushed chocolate wafers to create the look of dirt, then insert shortbread-cookie "tombstones", piped with scary messages like "Boo!" or "R.I.P." in royal icing, in the centers. Top more devil's-food cupcakes with chocolate ganache and chocolate-wafer "dirt," make a hole in the center of each with your finger, and position half a Gummi worm to look like it's slithering out of the hole. Enlist your kids to draw scary Halloween figures, or copy Halloween images out of books. Cut the pictures out, tape them to cocktail straws (you can cut the straws shorter, if necessary), and insert them into cupcakes you've decorated with orange-tinted cream-cheese frosting. Decorate more devil's-food cupcakes with orange cream-cheese frosting, then spell out words or phrases like "Happy Halloween" by forming one to three letters out of thin black licorice on the top of each cupcake. Serve your cupcakes on a tray covered with candy corn or spun-sugar "cobwebs." This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Halloween Doughnuts Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Desserts Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 1/4 cup vegetable shortening 1/4 cup sugar 1/4 cup mashed potatoes 1 package dry active yeast - (2 tspns) 3 1/2 cups all-purpose flour -- plus more 1 1/4 teaspoons salt 1/2 teaspoon baking powder Vegetable-oil cooking spray 1 large egg 1/2 teaspoon pure vanilla extract Vegetable oil -- for frying Sprinkles -- (optional) === MAPLE ORANGE GLAZE === 1/2 cup unsalted butter -- melted 1 1/2 cups confectioners' sugar 1/4 cup pure maple syrup 2 tablespoons orange juice Zest of 1 orange - (2 tbspns) 3 drops red food coloring 3 drops yellow food coloring === CHOCOLATE GLAZE === 3 ounces unsweetened chocolate -- coarsely chopped 3 tablespoons unsalted butter 2 cups confectioners' sugar 2 tablespoons corn syrup Place milk in a medium saucepan set over medium heat. Bring just to a boil, and remove from heat. Stir in shortening, sugar, and potatoes. Let sit until lukewarm. In the bowl of an electric mixer fitted with the paddle attachment, place yeast and 1/4 cup warm water (105 to 115 degrees). Beat on low speed to combine. Turn off mixer, and let stand until creamy, about 5 minutes. Place flour, salt, and baking powder in a medium bowl; whisk to combine, and set aside. Spray a large bowl with cooking spray; set aside. Add the milk mixture to the yeast mixture, and beat on the lowest speed until combined. Beat in egg and vanilla. Add dry ingredients, and beat until moistened. Switch to next highest speed, and beat until a soft, smooth dough forms, about 5 minutes. Transfer to prepared bowl. Cover with plastic wrap, and let dough to rise until it doubles in bulk, about 2 hours. Spray two sheets of parchment with cooking spray. Roll the dough out between the sheets to a 1-inch thickness. Transfer to refrigerator, and let rest for 20 minutes. Remove top layer of parchment. Using a 2 1/2-inch round cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Use a 3/4-inch round cutter to cut a hole in center of each doughnut. Line a baking sheet with paper towels; set aside. Heat 4 inches of oil in a large stockpot to 375 degrees. Working in batches so as not to crowd the pan, fry doughnuts until golden brown, about 1 1/2 minutes per side. Use a slotted spoon to transfer to prepared baking sheet to drain and cool. Make the glazes. For the Maple Orange Glaze: In a bowl, combine all ingredients. Mix until smooth. (Makes about 2 cups) For the Chocolate Glaze: In a heat-proof bowl or the top of a double boiler set over a pot of simmering water, melt chocolate and butter. Remove from heat, and add remaining ingredients and 5 tablespoons hot water. Whisk until smooth. (Makes about 2 cups) Dip the top of each doughnut in glaze, alternating between the maple-orange and chocolate flavors. Coat glaze with sprinkes, if desired. Turn right-side up to air dry. This recipe yields 1 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 21g Total Fat; (50% calories from fat); 6g Protein; 39g Carbohydrate; 48mg Cholesterol; 280mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Halloween Gingerbread Stenciled Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Halloween stencils -- see * Note Stiff paper -- see * Note 2 teaspoons baking soda 2 1/2 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 2 teaspoons baking powder 8 tablespoons unsalted butter -- room temperature 3/4 cup dark-brown sugar - (packed) 1 cup unsulfured molasses 2 large eggs -- lightly beaten Nonstick vegetable-oil spray Orange sanding sugar -- or Ground ginger -- mixed with Confectioners' sugar * Note: Make stencils out of stiff paper using a template. Cut out cooled gingerbread into circles and squares; turn pieces over so that the flat bottom sides are facing up, and arrange the stencils on top. Sift orange sanding sugar (a sparkly sugar, available in cake decorating shops) or a mix of ground ginger and confectioners' sugar generously over the cakes. Carefully remove the stencils, and transfer the cakes to a serving platter. A word of warning: Be sure to cool cakes completely before stenciling, or sugar will melt on contact. Heat oven to 350 degrees. Lightly spray one 9- by 13-inch pan and one 8- by 8-inch pan with cooking spray. Line the pans with parchment paper. Combine 1 cup boiling water with the baking soda, and set aside. In a large mixing bowl, sift together the flour, spices, and baking powder, and set aside. In another large bowl, cream the butter. Add the sugar, and beat on medium-low speed until fluffy. Beat in the molasses and baking-soda mixture until well combined. Beat in the flour mixture on low speed until combined. Add eggs, and beat well. Pour batter to equal heights in pans. Bake 15 minutes, and rotate pans in oven to opposite shelves. Bake 10 minutes, or until a toothpick inserted into center comes out clean. Let stand on wire rack until just cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper. Carefully peel off paper from bottom. This smooth surface will be used for stenciling. Let cool completely. (Gingerbread may be made up to this point a day ahead, tightly wrapped, and stored at room temperature.) Use cookie cutter to cut out shapes. Place stencil on gingerbread. Sprinkle sanding or confectioners' sugar over stencil; remove stencil. Transfer to a serving platter. Repeat until all the gingerbread is used. Makes one 9- by 13-inch pan and one 8- by 8-inch pan. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 2121 Calories (kcal); 105g Total Fat; (44% calories from fat); 45g Protein; 250g Carbohydrate; 622mg Cholesterol; 3627mg Sodium Food Exchanges: 16 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Halloween Stenciled Brownies Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Halloween stencils -- see * Note Stiff paper -- see * Note 6 ounces unsweetened chocolate 3/4 cup unsalted butter 2 cups sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup all-purpose flour -- sifted 1 pinch salt Nonstick vegetable-oil spray Orange sanding sugar (or confectioners' sugar and ground ginger) * Note: Make stencils out of stiff paper using a template. Cut out cooled brownies into circles and squares; turn pieces over so that the flat bottom sides are facing up, and arrange the stencils on top. Sift orange sanding sugar (a sparkly sugar, available in cake decorating shops) or a mix of ground ginger and confectioners' sugar generously over the cakes. Carefully remove the stencils, and transfer the cakes to a serving platter. A word of warning: Be sure to cool cakes completely before stenciling, or sugar will melt on contact. Heat oven to 350 degrees. Lightly spray bottom of a glass or metal 9- by 13-inch pan with cooking spray. Line bottom with parchment paper, and set aside. In the top of a double boiler, melt the chocolate and butter over simmering water, stirring occasionally. In an electric mixer, beat the sugar and eggs on medium-low speed until fluffy, about 2 minutes. Add the melted-butter mixture. Beat on low speed until combined. Beat in the vanilla, then the flour and salt. Pour batter into prepared pan. Bake for 20 to 25 minutes or until a cake tester comes out mostly clean (it may have traces of brownie if moist); do not overbake. Let stand on a rack until cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper, flipping over so brownies cool with top-side down and parchment-lined side facing up. Carefully peel off parchment paper as soon as possible, while the brownies are still slightly warm, so the surface is smooth for stenciling; let cool completely. Use square and round cookie cutters to cut out shapes. Place stencil on brownie, and carefully sprinkle sanding sugar or confectioners' sugar over stencil; remove stencil. Transfer to serving platter. Repeat until all brownies are used. This recipe yields one 9- by 13-inch pan. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 4307 Calories (kcal); 246g Total Fat; (48% calories from fat); 48g Protein; 545g Carbohydrate; 933mg Cholesterol; 349mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 47 1/2 Fat; 27 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham 101 Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Easter Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 pounds whole smoked ham - (to 18 lbs) -- bone in, rind on 1 cup bourbon or apple cider === GLAZE === 1/4 cup whole yellow mustard seeds 2 tablespoons whole cardamom pods 1 tablespoon whole fennel seeds 2 teaspoons ground cinnamon 1 tablespoon ground ginger 3/4 cup Dijon mustard 2 tablespoons light brown sugar -- plus 1 cup light brown sugar 2 tablespoons dark brown sugar -- plus 1/2 cup dark brown sugar 3 tablespoons light corn syrup 2 tablespoons unsulfured molasses Whole cloves 4 fresh bay leaves Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 350 degrees. Line a roasting pan with heavy duty aluminum foil. Transfer ham, with thicker rind on top, to rack. Pour 1/2 cup bourbon over ham. Cook for 2 hours, or until an instant read thermometer registers 140 degrees. While the ham bakes, prepare the glaze. Toast mustard seeds, cardamom, and fennel in a cast-iron skillet over medium heat until fragrant, about 3 to 4 minutes. Let cool slightly; grind in spice grinder. Put mixture in small bowl, add cinnamon, ginger, Dijon mustard, 2 tablespoons each of brown sugars, corn syrup, and molasses. Mix well, and set aside. Remove ham from oven; let cool for 20 to 30 minutes. Trim away rind of ham with kitchen scissors or sharp knife. Trim fat with a sharp knife to a 1/8- to 1/4-inch layer. Place ham bottom-side down (the bottom side will have less fat and more skin). Score top of ham into 1- to 2-inch diamonds, cutting 1/8 to 1/4 inch through fat and into meat. Place a whole clove at intersection of each diamond. Coat ham well with glaze. Combine remaining 1 1/2 cups brown sugars in a small bowl. Pat brown-sugar mixture firmly into glaze (reapply any glaze that has fallen off). Return ham to roasting pan. To make a decorative bay-leaf collar around shank bone, make holes in leaves with a toothpick; affix to ham with whole cloves. Return to oven; cook for 1 hour, basting every 20 minutes with remaining bourbon. (Do not baste with pan juices.) The ham should be dark brown and crusty; cook 15 minutes more, if necessary. Let stand for 30 minutes before carving. Cut a thick slice from the roundest protruding side of the ham, making a flat base. Stand the ham on the cut side (the meatiest side is now on top). Slice straight down until you hit the bone; in one motion, run the knife horizontally along the top of the bone, then cut straight down again in 1/4-inch intervals. Remove slices, and serve immediately. Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Stuffed with Grits and Greens Recipe By :Recipe from Nathalie Dupree Serving Size : 6 Preparation Time :0:00 Categories : Grains Ham Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound washed greens -- deveined, stemmed (turnip greens, collard greens, kale, or green chard leaves) 6 tablespoons unsalted butter -- plus more 1 large yellow onion -- finely chopped 4 garlic cloves -- finely chopped 1/2 cup dry white wine 3 cups milk 1 cup heavy cream 1 cup quick grits 2 cups grated Parmesan cheese 1/2 teaspoon thyme leaves 2 teaspoons chopped flat-leaf parsley 10 pounds bone in half ham Coarse salt Freshly-ground black pepper 2 large eggs -- well beaten Stack 3 or 4 leaves of greens on top of each other, roll tightly, and cut into thin strips. Repeat with remaining greens. In a large saute pan, heat 6 tablespoons butter over medium heat; add onion and garlic, and cook until translucent, about 10 minutes. Add wine and greens, and partially cover. Reduce the heat to simmer, and cook until greens are very tender, about 30 to 45 minutes. Remove from heat, transfer to a bowl, and cool completely. Wrap the greens in several layers of cheesecloth, and squeeze to remove all moisture. Return to a bowl. While greens are cooking, combine milk and cream in a saucepan, and cook over medium heat until simmering. Stir in the grits, and cook over medium heat until thick, about 5 minutes, stirring frequently to prevent the bottom from burning. Remove from heat, and stir in 1 1/2 cups Parmesan cheese, thyme, and parsley. Remove from heat, and spread mixture onto a baking sheet to cool. Transfer cooled grits to the bowl with cooled greens, and combine well. Preheat the oven to 350 degrees. Remove the bone from the ham or have your butcher do it for you. With a sharp knife, remove enough meat to create a pocket large enough to stuff, about 1 pound. Trim fat and sinew, dice the extra meat, and stir it into the stuffing. Spoon the stuffing into the cavity, reserving what's left over. Rub the outside of the ham with pepper, and tie at 1-inch intervals with kitchen twine. Place a double layer of cheesecloth over the stuffing, and tie it closed at the shank (narrow) end. Place the ham, stuffing-side up, in a 7-quart ovenproof stockpot, so that the ham sits upright and the stuffing will not leak out. Bake 12 minutes per pound, about 2 1/2 hours. Remove ham from oven, and let cool slightly. Increase the temperature of the oven to broil. Place ham on a baking sheet, and remove cheesecloth. Broil until browned, about 15 minutes. Let rest 10 to 15 minutes before slicing. Heat oven to 400 degrees. Butter a small, shallow baking dish. In a bowl, combine reserved stuffing with eggs; mix well. Spoon stuffing into baking pan, and sprinkle with remaining Parmesan cheese. Bake until bubbly and golden brown, about 20 minutes. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 480 Calories (kcal); 40g Total Fat; (75% calories from fat); 18g Protein; 10g Carbohydrate; 185mg Cholesterol; 593mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hamantaschen Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1 1/2 cups granulated sugar 2 teaspoons grated orange zest 2 tablespoons fresh orange juice 2 teaspoons pure vanilla extract 2 eggs -- for dough 1 egg -- for wash 4 cups flour -- sifted 4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup filling === APRICOT FILLING === 3/4 cup dried apricots - (4 oz) 1/4 cup fresh pineapple -- chopped 1/2 cup orange juice 1/4 cup granulated sugar === PRUNE FILLING === 1 cup dried prunes - (6 oz) 1/2 cup orange juice 1/4 cup granulated sugar 1 stick cinnamon === POPPY-SEED FILLING === 1/2 cup poppy seeds 1/4 cup milk 3 tablespoons honey 2 tablespoons golden raisins 1/4 teaspoon grated lemon zest In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and eggs, one at a time, scraping down the sides of the bowl when necessary. Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour. Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted, round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, at least 10 minutes. Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe quarter-size amounts (2 teaspoons) of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling. Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely. Makes about 60 cookies. APRICOT FILLING: In a medium saucepan, combine apricots, pineapple, orange juice, and 1/2 cup of water. Bring to a boil over medium-high heat. Reduce heat to low, and cook until liquid has reduced to 1/4 cup, 10 to 15 minutes. Remove mixture from heat, and stir in sugar. Transfer to a food processor, and blend into a coarse paste. Cool completely before using. Makes about 1 cup. PRUNE FILLING: In a medium saucepan, combine prunes, orange juice, cinnamon stick, and enough water to barely cover. Bring to a boil over medium heat. Reduce heat to medium, and cook until liquid has reduced to 1/4 cup, 10 to 15 minutes. Remove prunes from the heat, discard cinnamon stick, and stir in sugar. Transfer to a food processor, and blend into a coarse paste. Cool completely before using. Makes about 1 cup. POPPY-SEED FILLING: Grind poppy seeds in a food processor. Place the seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add the raisins and lemon zest. Remove from heat. Cool completely before using. Makes about 1 cup. Comments: The word hamantaschen means "Haman's pockets" in Yiddish. Haman was the prime minister to the king of Persia in around 500 B.C. According to the book of Esther, he plotted to destroy the Jews, but the Jewish queen Esther saved her people from harm. Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman, whose villainous character is mocked. Cuisine: "Jewish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "60 cookies" - - - - - - - - - - - - - - - - - - - Per serving: 6031 Calories (kcal); 237g Total Fat; (34% calories from fat); 88g Protein; 915g Carbohydrate; 1066mg Cholesterol; 3276mg Sodium Food Exchanges: 26 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 44 Fat; 30 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Haroset (Martha Stewart) Recipe By :Recipe from Stephen Kalt, Chef/co-owner; Spartina, 355 Greenwich Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Condiments Fruit Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 kumquats -- finely chopped 2 tablespoons sugar 6 large Medjool dates -- finely chopped 6 dried apricots -- finely chopped 3 tablespoons toasted ground almonds 3 tablespoons toasted ground hazelnuts 1/2 cup Malaga wine Heat oven to 325 degrees. Line a baking sheet with parchment paper, and spread almonds and hazelnuts in a single layer on the sheet. Place in the oven and toast until nuts smell sweet and fragrant, about 10 to 12 minutes. Wrap the warm nuts in a coarse textured kitchen towel. Rub to remove skins from nuts, and discard; set aside. Combine kumquats, sugar, and 1 cup water in a small saucepan over medium-high heat until softened, about 5 minutes. Drain and transfer to a medium bowl with dates, apricots, almonds, and hazelnuts. Add wine, and stir to combine. Makes about 1 cup. Cuisine: "Jewish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 2025 Calories (kcal); 4g Total Fat; (1% calories from fat); 29g Protein; 525g Carbohydrate; 0mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 33 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Harvest Soup Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bay leaves 6 sprigs fresh thyme 4 sprigs flat-leaf parsley 1 teaspoon black peppercorns 2 tablespoons unsalted butter 2 tablespoons olive oil 6 washed leeks (whites only) -- thinly sliced 1 small onion -- thinly sliced 1 garlic clove -- finely chopped 1 pound Yukon Gold potatoes -- peeled, and cut into 1" cubes 3/4 pound celery root -- peeled, and cut into 1" cubes 3/4 pound butternut squash -- peeled, and cut into 1" cubes 1 Bartlett or Anjou pear -- peeled, cored, and cut into 1" cubes - (optional) 10 cups homemade or low-sodium chicken stock 1/2 cup heavy cream or milk -- (optional) Coarse salt -- to taste Freshly ground black pepper -- to taste Flat-leaf parsley -- for garnish Wrap bay leaves, fresh thyme, parsley, and black peppercorns in a piece of cheesecloth, and tie into a sachet with kitchen twine. Set aside. Heat butter and olive oil in a large saucepan over medium heat. Add leeks and onions, and cook 20 minutes until soft. Add garlic, and cook additional 2 minutes. Add potatoes, celery root, butternut squash, and optional pear. Cover, and cook over medium heat for 5 minutes. Add sachet, chicken stock, salt, and black pepper. Bring to a boil, and reduce to a simmer. Cook until vegetables are soft, about 20 minutes. Remove sachet, and discard. Pass the mixture through a food mill into a medium bowl in several batches. Add the optional heavy cream or milk. Bring soup just to a simmer over medium heat. Taste, and adjust for seasoning. Garnish with parsley. Serve immediately. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 6g Total Fat; (62% calories from fat); 1g Protein; 8g Carbohydrate; 8mg Cholesterol; 40mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Healthy Pesto Recipe By :Recipe from Mark Bittman Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch parsley, basil, or cilantro 2 tablespoons olive oil 1 garlic clove 1 pinch salt In an electric blender, blend 2 tablespoons olive oil, a bunch of parsley (with the stems removed), 1 clove of garlic, a pinch of salt, and enough water to give the pesto a liquid consistency. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Mark Bittman is the author of "How to Cook Everything: Great Recipes for Simple Food" (Macmillan General Reference, 1998; $25) Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Heart Dessert Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Raspberry sorbet -- softened Lace cookies Fresh raspberries and blackberries Fresh mint sprig Chocolate sauce Use a stainless-steel heart-shaped scoop to transform sorbet into lovely valentines. To make the hearts, pack the scoop with softened raspberry sorbet; use an offset spatula to remove any excess. Release the shapes onto a cookie sheet wrapped taut with plastic, and smooth with a spatula. Place the sorbet in the freezer until hardened, then cover loosely with plastic wrap. Let freeze overnight. Serve them alongside lace cookies, fresh raspberries and blackberries, and a sprig of fresh mint; or place the hearts in a pool of chocolate sauce. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Heart Rosettes Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 vanilla bean -- split lengthwise 3 tablespoons granulated sugar 1/2 teaspoon coarse salt 1/2 teaspoon cardamom 1 1/2 cups all-purpose flour 2 large eggs -- lightly beaten 2 quarts canola oil Confectioners' sugar -- for sprinkling Pour milk into a small bowl, and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and milk. Whisk until smooth and thick. Chill for at least 30 minutes. Heat oil in a 4-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. It is important that the oil used to fry the rosettes is at just the right temperature: Too hot, and it takes on a too-brown tint; too cool and the cookie will be sodden and oily. Attach heart-shaped rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes. Blot with paper towel. (It is very helpful to reheat rosette iron before dipping into batter.) Dip hot iron into batter up to the top edge; do not allow batter to coat the top. Submerge iron in oil to bottom of pot for 15 seconds. Raise iron from bottom of pot, but keep submerged, and continue cooking until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary. If rosette pops off of the iron and falls into the oil, use tongs to retrieve it. If the rosettes blister during cooking, the eggs are too frothy; to fix the problem, stir the batter until the bubbles disappear. Drain rosettes on paper towels. Sprinkle with confectioners' sugar before serving. This recipe yields about 36 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 459 Calories (kcal); 49g Total Fat; (94% calories from fat); 1g Protein; 5g Carbohydrate; 11mg Cholesterol; 33mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heart Shaped Pancakes Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Brunch Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 1 1/3 cups buttermilk 1 large egg -- lightly beaten Maple syrup -- for serving Heat electric griddle to 375 degrees or a skillet or frying pan over medium-high heat. Melt butter in a small skillet over medium heat. Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add buttermilk, egg, and 2 tablespoons butter; whisk to combine. (Batter should have small to medium-size lumps.) Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters, it is hot enough. Using a pastry brush, coat griddle with butter and wipe off excess. Dip heart-shaped mold into pan of melted butter, and set it on griddle. To make a heart shape freehand, fill a pastry bag with batter, and cinch the open end shut. Trace a heart outline with the batter, then, without breaking the line, draw a V of batter in the center of the heart. Using a 2-ounce ladle (about 1/4 cup), pour pancake batter into the mold, filling it to just below the edge. When pancakes have bubbles on top and are slightly dry around the edges, or after about 2 1/2 minutes, remove mold, and flip pancake. Cook until golden on bottom, about 1 minute more. Repeat with remaining batter, dipping mold in melted butter each time. Keep finished pancakes warm on a heat-proof plate in oven until ready to serve. This recipe yields about 8 pancakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 10g Total Fat; (52% calories from fat); 4g Protein; 16g Carbohydrate; 48mg Cholesterol; 308mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heart-Shaped Chocolate Diablo Cake Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Raisins 1/4 cup Scotch whisky or rum 1 cup Semisweet chocolate chips 1/4 pound Unsalted butter 3 large Eggs -- separated 2/3 cup Sugar 4 1/2 tablespoons Cake flour 2/3 cup Finely ground blanched almonds 1 pinch Salt === CHOCOLATE GANACHE === 1 1/3 cups Semisweet chocolate chips 1 cup Heavy cream Soak raisins overnight in rum. Heat oven to 350 degrees. Butter two 5-inch heart-shaped pans, line with parchment paper, then butter and flour the parchment. In a small stainless steel bowl over simmering water, melt chocolate with 2 tablespoons water. Stir in butter, a tablespoon at a time, and whisk until smooth. Remove bowl from heat. Combine egg yolks and sugar in the bowl of an electric mixer and beat until thick and creamy. Stir in chocolate mixture. Add flour and almonds and stir to combine. Gently mix in raisins and whisky or rum. Beat egg whites with salt until stiff but not dry. Gently fold into chocolate mixture in three additions. Pour batter evenly into prepared pans. Bake cakes in middle of oven for 50 minutes, or until a tester inserted into the center comes out clean and cakes are just beginning to shrink from the sides of the pan. Let cakes cool for at least 20 minutes in their pans before turning out onto a rack to cool completely. Make the Chocolate Ganache: Place chocolate in a medium-size heatproof bowl. In a small saucepan, bring cream to a boil and pour over chocolate. Let stand for 2 minutes and whisk until smooth. If chocolate isn't completely melted, place the bowl over simmering water briefly and mix until smooth. (Makes 1-1/2 cups) Remove parchment paper. With cakes remaining face-down on cooling racks, place racks over a parchment-covered baking sheet. Pour one-quarter of the ganache over the top of each cake, smoothing the top and sides with a spatula. Chill in refrigerator until set, about 1 hour. Place remaining bowl of ganache over gently simmering water to bring it back to a pourable consistency, about 1 to 2 minutes. Pour over each cake smoothing the top and sides. Let stand for at least 10 minutes to set before removing cakes from cooling racks, using a large offset spatula. Serve at room temperature. Makes two 5-inch heart-shaped cakes. Recipe Source: Martha Stewart Living - Recipe from Winter/Spring 1998 special issue of Martha Stewart Living Weddings Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 4444 Calories (kcal); 311g Total Fat; (59% calories from fat); 42g Protein; 443g Carbohydrate; 1136mg Cholesterol; 451mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 61 Fat; 25 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heart-Shaped Linzer Cookies Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole hazelnuts 1 cup unsalted butter 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 teaspoon lemon zest Confectioners' sugar 1 cup seedless raspberry jam Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine. Line two baking sheets with parchment paper; set aside. In bowl of electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla. In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes. Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch, heart-shaped cookie cutter, cut out 72 hearts. To make top halves of cookies, use a 1-inch, heart-shaped cookie cutter to cut out centers from 36 of the hearts. Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled. Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to one week. This recipe yields about 3 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 5g Total Fat; (54% calories from fat); 1g Protein; 9g Carbohydrate; 24mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearts of Palm and Avocado Salad Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans hearts of palm, or 4 to 6 oz fresh hearts of palm -- cut into 1/2" rounds 6 avocados -- peeled, and cut into 1/2" slices Juice of 2 limes 2 tablespoons extra-virgin olive oil 1 teaspoon paprika Coarse salt Freshly-ground black pepper Place the palm and avocado in a large bowl. Drizzle over lime juice and olive oil. Season with paprika, salt and pepper. Serves 10. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 21g Total Fat; (80% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854; 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hedgehog Cupcakes Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cupcakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cake flour (not self-rising) -- sifted 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups unsalted butter -- room temperature 2 cups sugar 5 large eggs 2 teaspoons pure vanilla extract 1 cup buttermilk Nut-brown liquid paste color Jet-black liquid paste color Pastel sprinkles === SWISS MERINGUE BUTTERCREAM === 5 large egg whites 1 1/4 cups sugar 1 teaspoon pure vanilla extract 2 cups unsalted butter -- room temperature Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined. With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated. Divide batter evenly between baking cups. Bake, rotating pans halfway through baking, until light golden brown and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool. Make the Swiss Meringue Buttercream: Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. In a separate bowl, beat butter until creamy and fluffy. At low speed, add the butter to the egg whites until smooth. Add the vanilla, and continue mixing until incorporated. (Makes 4 cups) Place 2/3 cup Swiss meringue buttercream in a small bowl; use a couple drops of nut-brown liquid-paste color to color it light brown. Transfer to a small piping bag fitted with a coupler. Set aside. Place 2 to 3 tablespoons Swiss meringue buttercream in a small bowl; use a few drops jet-black liquid-paste color to color it black. Transfer to a small pastry bag fitted with a #2 tip. Set aside. Frost cupcakes with remaining Swiss meringue buttercream, spooning colored sprinkles over tops immediately after frosting each cupcake. Pipe quarter-size "heads" onto edge of each cupcake with brown buttercream. Attach a #5 tip, and pipe "ears" on head. Pipe eyes and a nose on each head with black buttercream. This recipe yields 12 extra-large or 24 standard-size cupcakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 28g Total Fat; (67% calories from fat); 2g Protein; 28g Carbohydrate; 112mg Cholesterol; 129mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Crusted Leg Of Lamb Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 pounds leg of lamb -- bone-in 1 tablespoon olive oil -- plus 1/4 teaspoon olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1 garlic head 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 tablespoon dried Greek oregano 3/4 cup chopped flat-leaf parsley 1 tablespoon flour 1/3 cup brandy 1 1/2 cups chicken stock 1 tablespoon chopped fresh rosemary Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan; place in oven. Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool. Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven and let rest 20 minutes. Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste. Slice lamb; serve with sauce on the side. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1036 Calories (kcal); 77g Total Fat; (70% calories from fat); 72g Protein; 2g Carbohydrate; 278mg Cholesterol; 1028mg Sodium Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Crusted Skate With Ed Recipe By :Edward Brown Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium skate wings -- boned, skinned Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons Dijon mustard 2 cups panko (Japanese wheat bread crumbs) 1/2 bunch fresh flat-leaf parsley leaves -- roughly chopped 12 whole parsley leaves 1/4 bunch fresh chives -- cut 1/4" pieces 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter -- cut small pieces 12 fresh chervil sprigs 16 fresh tarragon leaves Juice of 1 lemon === HORSERADISH MASHED POTATOES === 3 Idaho potatoes -- peeled, halved Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 cup heavy cream 6 tablespoons unsalted butter 2 tablespoons prepared horseradish === BEET SALAD === 1 large red beet -- cooked, peeled, and cut into 1/4" pieces 1 large yellow beet -- cooked, peeled, and cut into 1/4" pieces 1 1/2 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon toasted caraway seeds -- coarsely chopped Coarse salt -- to taste Freshly-ground black pepper -- to taste To cook the beets, you can either boil them in salted water or wrap them in aluminum foil and roast in a 400 degree oven until tender. Make the Beet Salad: Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and chill overnight. Make the Horseradish Mashed Potatoes: Preheat the oven to 350 degrees. Place potatoes in a large saucepan, and cover with cold salted water by 2 inches. Bring to a simmer over medium-high heat, and cook until potatoes are tender when pierced with the tip of a knife. Drain, and place on a baking sheet in the oven until completely dry, 5 to 7 minutes. Drying the potatoes in the oven after boiling allows them to absorb more cream and butter, making richer mashed potatoes. Place the cream and butter in a small saucepan set over medium-high heat. Pass the potatoes through a food mill fitted with the fine disk into a medium bowl. Add cream mixture; stir to combine. Fold in horseradish, and season with salt and pepper. Season skate with salt and pepper. Lightly brush both sides with mustard. In a medium bowl, combine panko, chopped parsley, and chives. Coat skate with panko mixture. Heat oil and butter in a large nonreactive sauté pan over medium heat. Add skate, and cook until golden brown, 2 to 2 1/2 minutes on each side. In a small bowl, combine chervil, tarragon, and whole parsley leaves. Drizzle with lemon juice. Season with salt, and set herb mixture aside. Spoon mashed potatoes into center of each plate. Top with a skate wing. Place beet salad around skate, and garnish with herb mixture. This recipe yields 4 servings. Comments: Skate is a kite-shaped fish with large, wide wings (the source of the meat), skate has a mild, sweet flavor and should be bought at peak freshness, when it has little or no smell and no gray discoloration. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 584 Calories (kcal); 56g Total Fat; (84% calories from fat); 4g Protein; 19g Carbohydrate; 136mg Cholesterol; 148mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Edward Brown, Executive chef, The Sea Grill, Rockefeller Center, 19 West 49th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Crusted Swordfish Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Grilling Seafood Swordfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped mixed fresh herbs -- see * Note 1/4 cup extra-virgin olive oil 2 tablespoons minced garlic 1 1/2 teaspoons crushed red pepper 1/4 cup fresh lemon juice Salt -- to taste Freshly-ground black pepper -- to taste 4 swordfish steaks - (1" thick, 8 oz ea) Fresh salsa * Note: Fresh herbs such as oregano, parsley, sage, rosemary, thyme and basil are recommended for this dish. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks. Grill steaks over medium fire, 5 to 7 minutes per side; sear cross-hatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately. Makes 4 main course servings. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 14g Total Fat; (90% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Power Packs with Chris Recipe By :Recipe from Chris Schlesinger Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === LEMON-PARSLEY POWER PACK === 2 tablespoons minced garlic 1 teaspoon red pepper flakes 1 tablespoon grated lemon zest 1/4 cup finely-chopped flat leaf parsley 2 tablespoons olive oil Coarse salt -- to taste Fresh-ground black pepper -- to taste === BLACK OLIVE-BASIL POWER PACK === 1/4 cup chopped black olives 2 tablespoons olive oil 1 teaspoon minced garlic 1/2 cup basil -- finely chopped Coarse salt -- to taste Fresh-ground black pepper -- to taste === CILANTRO-MINT POWER PACK === 1/4 cup finely-chopped cilantro 1/4 cup finely-chopped mint 1 tablespoon sesame oil 1/2 teaspoon crumbled dried chile 1 tablespoon minced ginger 1 teaspoon grated lime zest Coarse salt -- to taste Fresh-ground black pepper -- to taste Herb "power packs" are simple sauces of fresh herbs and spices that give intense flavor to meat, chicken, and fish. Add a power pack to a dish right before serving so the fresh flavors maintain their integrity. Lemon-Parsley Power Pack: Combine all ingredients in a small bowl, and serve with chicken or fish. (Makes about 1/3 cup) Black Olive-Basil Power Pack: Combine all ingredients in a small bowl, and serve on pork, chicken, or beef. (Makes about 1/2 cup) Cilantro-Mint Power Pack: Combine all ingredients in a small bowl, and serve on meat or fish of your choice. (Makes about 1/2 cup) Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 722 Calories (kcal); 69g Total Fat; (81% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates NOTES : Chris Schlesinger is chef and owner of East Coast Grill; 1271 Cambridge Street; Inman Square ; Cambridge, MA 02139; 617-491-6568, for reservations Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herb Tempura Recipe By :Jerry Traunfeld Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons baking powder 4 cups peanut, canola or olive oil 36 pieces various herbs and edible flowers -- see * Note Sea or coarse salt -- to taste * Note: Use herbs and flowers such as parsley, nasturtium blossoms, basil, and shiso. In a medium bowl, whisk together flour, cornstarch, and baking powder. Stir in 2 1/2 cups ice water, being careful not to overmix. Don't worry if batter is lumpy. It should be the consistency of heavy cream; if it's too thick, add more water 1 tablespoon at a time. Heat oven to 175 degrees. Heat oil in a 3-quart saucepan to 375 degrees. Hold 1 herb or flower by the stem, and dip it into batter. Lift it out, and hold it for a moment over bowl to let excess drip off, then drop it in oil. Fry only as many herbs at a time as comfortably fit in the pan without touching. Adjust heat as needed to keep temperature at 375 degrees during entire process. Fry herbs until lightly browned on bottom, 30 to 60 seconds, then flip them with a wire skimmer to brown the other side. Drain on paper towels. Keep warm in oven. Repeat with remaining herbs and batter. When all the herbs are fried, sprinkle with salt. Transfer to a serving platter lined with paper or leaves. Serve immediately. This recipe yields appetizer 36 pieces. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "36 pieces" - - - - - - - - - - - - - - - - - - - Per serving: 976 Calories (kcal); 2g Total Fat; (2% calories from fat); 26g Protein; 208g Carbohydrate; 0mg Cholesterol; 982mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jerry Traunfeld, Executive chef, The Herbfarm Restaurant, 32804 Issaquah-Fall City Road, Issaquah, WA Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Herbed Butterflied Leg of Lamb Recipe By :Recipe from Leon and Evan Lobel Serving Size : 6 Preparation Time :0:00 Categories : Grilling Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry red wine 3/4 cup balsamic vinegar 1 garlic clove -- chopped 1 tablespoon chopped fresh mint 3 tablespoons chopped fresh thyme 2 tablespoons chopped flat-leaf parsley 1 teaspoon salt -- or to taste 1 butterflied leg of lamb - (4 to 5 lbs) Freshly-ground black pepper In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine. Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat, turning to coat. Cover, and refrigerate 4 to 6 hours. Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot. Remove lamb from marinade; pat dry. Place lamb on hottest part of grill; sear 5 minutes per side. Move lamb to the cooler part of the grill, and cook 10 minutes. Turn over; cover grill. For medium rare, cook until an instant-read thermometer registers 140 degrees, 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Leon and Evan Lobel are the owners of Lobel's Prime Meat Market, 1096 Madison Avenue, NY, NY 10028. 212-737-1372 or 800-556-2357 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed Rice Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1/2 onion -- chopped 2 cups long-grain rice 1 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper 1/4 cup chopped flat-leaf parsley Heat the butter over medium heat in a medium-size saucepan. Add the onion, and sauté until pale golden, 1 to 2 minutes. Add rice, and stir to coat. Add 3 cups water, and bring to a boil. Add salt and pepper. Cover, and reduce to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes. Remove from the heat. Fluff with a fork, and stir in the chopped parsley. This recipe yields 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 368 Calories (kcal); 4g Total Fat; (8% calories from fat); 7g Protein; 75g Carbohydrate; 8mg Cholesterol; 475mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Herbed Wild Rice Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice/Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups wild rice 3 tablespoons extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh marjoram Coarse salt -- to taste Freshly-ground black pepper -- to taste Rinse the wild rice well under cold running water. Drain well, and set aside. Bring a large saucepan of water to a boil. Stir in rice, reduce to a simmer, and cook until rice is tender, about 40 minutes. Drain the rice, transfer to a bowl, and stir in the olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 11g Total Fat; (25% calories from fat); 12g Protein; 60g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Herbed-and-Spiced Goat-Cheese Balls Recipe By :Martha Stewart Serving Size : 42 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds soft goat cheese 1 tablespoon chopped flat-leaf parsley 1 1/2 tablespoons snipped fresh chives 1 1/2 tablespoons fresh thyme 2 tablespoons chopped toasted pecans 1 tablespoon freshly-cracked black pepper 2 teaspoons paprika 2 teaspoons curry powder 2 tablespoons extra-virgin olive oil 1 teaspoon red-pepper flakes Line a baking sheet with parchment paper. Form 1 tablespoon of the goat cheese into a small ball. Transfer to the baking sheet. Continue with the remaining cheese. Refrigerate the balls for 10 minutes to set slightly. Place the parsley, chives, thyme, pecans, and pepper in 5 separate bowls. Roll about 6 balls in each of the 5 coatings, and set aside. To make the paprika band, sprinkle the paprika in a straight line on a cutting board. Straighten the edges of the paprika with a knife. Roll 6 of the balls down the line to form a strip of paprika on them. To make a dot of curry on the 6 remaining balls, place the curry in a sieve, cover half of each ball with a wide knife, and sprinkle the curry over the other half. Pour the olive oil onto a serving platter. Sprinkle the oil with red-pepper flakes. Arrange the goat-cheese balls on the platter, and serve with toothpicks on the side. Makes 3 1/2 dozen. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); 1g Total Fat; (89% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed-Egg-Salad Hand Rolls Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Egg Dishes Salads/Dressings Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 hard-boiled eggs -- peeled 1/2 cup Homemade Mayonnaise 1 teaspoon finely-chopped fresh dill 1 teaspoon finely-chopped fresh tarragon 1 teaspoon finely-chopped fresh chives 1 finely-chopped scallion, white part only Zest of 1 lemon 2 teaspoons capers Coarse salt Freshly-ground black pepper 1 sheet lavash bread - (half of 14 oz pkg) 5 leaves red-leaf lettuce 30 pencil-thin asparagus spears === HOMEMADE MAYONNAISE === 2 eggs 1/4 teaspoon dry mustard 3/4 teaspoon coarse salt 2 tablespoons fresh lemon juice 1 cup light olive oil 1 cup vegetable or safflower oil To make the Homemade Mayonnaise: In the bowl of a food processor fitted with a metal blade, combine eggs, mustard, salt, and lemon juice. Pulse to combine. Combine the olive oil and vegetable oil. With the food processor running, pour in all the oil in a slow, steady stream. The mixture will become thick and creamy. Mayonnaise can be kept, refrigerated and covered, up to 7 days. (Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.) (Makes 2 1/2 cups) Blanch asparagus spears and trim to 5-inch lengths. Cut eggs into quarter-inch dice. Place in a medium bowl. Using a rubber spatula, gently stir in mayonnaise, dill, tarragon, chives, scallions, half of the lemon zest, and 1 teaspoon capers. Add salt and pepper to taste. Cut lavash into ten 7- by 4-inch rectangles. Cut each lettuce leaf in half lengthwise. Lay the lettuce over the lavash, folding to fit on top of the rectangle, and lay 3 spears of asparagus over the lettuce. Roll into cones, wrap with waxed deli paper, and fill each cone with approximately 1/4 cup herbed egg salad. Garnish each hand roll with remaining lemon zest and capers. Makes 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 5g Total Fat; (62% calories from fat); 6g Protein; 1g Carbohydrate; 207mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbes De Provence Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dried lavender Dried fennel Dried thyme Dried rosemary Dried dill Dried tarragon Herbes de Provence, an essential herb blend in Provençal cooking, is known for its complex fragrance and flavor. It generally contains some combination of dried thyme, lavender, oregano, rosemary, tarragon, dill, and fennel, but every French chef has his or her own unique version. You can find herbes de Provence in specialty stores or make your own at home. To make herbes de Provence, simply combine equal parts of lavender, fennel, thyme, rosemary, dill, and tarragon in a bowl. Then spoon the herbs into airtight tins, and label. Use the mixture to flavor meat, poultry, fish, or vegetables. You can experiment with your favorite flavors, adding more or less of each herb to achieve the result you like best. This recipe yields ?? Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Herring Sandwich With Lionel Recipe By :Lionel Poilâne Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Sandwiches Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces sweet herring filets -- drained 1/2 small yellow onion -- roughly chopped 1 medium Granny Smith apple -- peeled, cored, and roughly chopped 1 medium Granny Smith apple -- thinly sliced 1/2 cup milk 2 slices stale white bread 1 tablespoon olive oil 1 tablespoon white-wine vinegar Freshly-ground black pepper -- to taste 8 slices rye bread -- toasted In the bowl of a food processor fitted with the steel blade, combine herring, onion, and chopped apple. Process until completely combined. Transfer to a small bowl, and set aside. Pour milk into a shallow dish. Add stale bread, and let soak until the bread is very soft and the milk is absorbed. Set aside. Add olive oil, vinegar, and soaked bread to herring mixture. Stir to combine. Season with pepper. Spread toast with herring mixture. Top with apple slices, and serve. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 3g Total Fat; (23% calories from fat); 3g Protein; 21g Carbohydrate; 2mg Cholesterol; 220mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Les Meilleures Tartines de Lionel Poilâne" by Lionel Poilâne (Jacques Grancher, Editeur Paris). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hershey's "Perfectly Chocolate" Chocolate Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup melted and cooled unsalted butter or vegetable oil, plus more 3/4 cup Hershey's Cocoa -- plus more 2 cups sugar 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup milk -- room temperature 2 large eggs -- room temperature, lightly-beaten 2 teaspoons pure vanilla extract 1 cup boiling water === "PERFECTLY CHOCOLATE" FROSTING === 1 cup unsalted butter - (2 sticks) 1 1/3 cups Hershey's Cocoa 6 cups sifted confectioners' sugar -- more if needed 2/3 cup milk -- more if needed 2 teaspoons pure vanilla extract Note: If you choose to use butter for the cake recipe, be sure the milk and eggs are room temperature; otherwise the butter will coagulate. Place rack in center of oven, and heat to 350 degrees. Lightly butter two 9-inch round cake pans. Line with parchment paper, and dust sides with cocoa; tap out excess. Set aside. In a large bowl, combine 3/4 cup cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes. Add boiling water, and beat to combine (batter will be thin). Divide batter evenly between prepared pans. Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely. For the frosting, in a medium saucepan, melt butter. Add cocoa, and beat with a handheld electric mixer to combine. Alternately add confectioners' sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla, and beat to combine. Add more milk or sugar as needed to achieve desired consistency. (Makes about 4 cups) Place one layer, top-side up, on a serving plate. Using an offset spatula, spread with 1 cup of "Perfectly Chocolate" Frosting. Top with remaining layer, bottom-side up, and frost with remaining frosting. This recipe yields one 9-inch layer cake. Comments: Originally known as the Deep Dark Chocolate Cake, this classic chocolate cake recipe has appeared on the back of an estimated 200 million Hershey's Cocoa cans since 1985. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2729 Calories (kcal); 25g Total Fat; (7% calories from fat); 47g Protein; 588g Carbohydrate; 429mg Cholesterol; 5077mg Sodium Food Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 27 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Hershey Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hijiki Salad Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces hijiki seaweed -- see * Note 1 medium English cucumber -- peeled, seeded, and cut into 1/4" dice 6 tablespoons rice-wine vinegar 1 teaspoon toasted-sesame oil -- or to taste 1 1/2 teaspoons sugar Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup thinly-sliced scallion, light-green only * Note: One of the most popular varieties of edible seaweed , protein-rich hijiki has a crunchy texture and a flavor reminiscent of anise. Sold in dried strands at most Asian markets and specialty-food stores, hijiki swells four times in volume when it's soaked. Don't soak it for more than 30 minutes, however, as it may lose its nutritional value. Place hijiki in a medium bowl. Add warm water to cover. Let soak until soft, about 30 minutes. Drain well. In a clean bowl, combine hijiki, cucumber, vinegar, sesame oil, sugar, salt, and pepper; toss well. Taste, and adjust for seasoning. Sprinkle with scallions just before serving. This recipe yields 8 servings. Comments: Be sure to use pure rice-wine vinegar for this recipe; seasoned rice-wine vinegar has added sugar. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hogwash Recipe By :Recipe from Hog Island Oyster Company, P.O. Box 829, Highway 1, Marshall, CA Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup natural rice vinegar 1/2 cup seasoned rice vinegar 2 shallots -- chopped fine 3 tablespoons fresh lime juice 1 small seeded jalapeño -- chopped 1 bunch cilantro -- chopped Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour before using. Serve over Barbequed Oysters. Makes 1 1/2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Homemade Curry Powder Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons whole coriander seeds 1 teaspoon whole cumin seeds 1/2 teaspoon whole yellow mustard seeds 1 teaspoon whole fenugreek seeds 4 whole red chiles 1 teaspoon whole black peppercorns 10 curry leaves, fresh or dried 1/2 teaspoon ground ginger 1 teaspoon ground turmeric In a small, dry frying pan, toast the coriander, cumin, mustard, and fenugreek seeds over a moderately-high flame until the spices become fragrant and begin to pop, about 2 minutes. Shake the pan frequently, taking care not to burn the spices. Pour the toasted spices into a spice grinder, and add the chiles, peppercorns, curry leaves, ginger, and turmeric. Grind until the spices are smooth. For best results, use homemade curry powder immediately. As with all spices, store it in an airtight container in a cool, dark place. Makes about 2 tablespoons. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 tablespoons" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Fig Bars Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sticks unsalted butter -- room temperature 1 1/2 cups sugar -- plus 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 large egg -- room temperature 1 large egg yolk -- room temperature 2 1/2 cups all-purpose flour Rind of 1/2 lemon -- cut four 1" strips 1 cinnamon stick 24 ounces dried black mission figlets -- stems trimmed 1/4 cup cognac 1 large egg -- room temperature, lightly beaten In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, 1/2 cup plus 2 tablespoons sugar, vanilla, and salt together until smooth. Add the egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add the flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours. Combine the lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water in a shallow, medium saucepan over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the cooking liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool. Place fig mixture in the bowl of a food processor fitted with the steel blade, and pulse until smooth, 20 to 30 seconds. Remove the dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle into three strips, 3 by 12 inches. If the dough is becoming soft, it may be necessary to chill it again. Transfer the fig mixture to a pastry bag fitted with a #8 or #808 plain tip. Pipe the fig mixture down the center of each strip. Brush egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a nonstick baking sheet lined with a baking mat, seam-side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes. Heat oven to 350 degrees. Bake until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1 1/2-inch cookies with a serrated knife. This recipe yields 48 (1 1/2-inch bars). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 5189 Calories (kcal); 293g Total Fat; (51% calories from fat); 49g Protein; 576g Carbohydrate; 1331mg Cholesterol; 702mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 57 Fat; 22 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Granola Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Rice/Grains Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened shredded coconut 4 cups old-fashioned oats 1 cup coarsely-chopped almonds 1/4 cup toasted wheat germ 1/4 cup unsalted sunflower seeds 1/4 cup flax seeds 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly-grated nutmeg 1/3 cup canola oil 1/2 cup honey 1/2 cup golden raisins Heat oven to 350 degrees. Spread shredded coconut onto a baking pan, and bake until toasted, about 5 minutes. Transfer pan to a wire rack to cool. Reduce oven temperature to 300 degrees. Line two baking pans with Silpats (French nonstick baking mats); set aside. In a large bowl, combine oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Stir together until well combined. Spread mixture onto prepared baking sheets; bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool. Break up cooled granola; sprinkle with raisins and toasted coconut. Stir to combine. Store in an airtight container for up to a month. This recipe yields about 8 cups. Comments: Believe it or not, the invention of granola -- the breakfast or snack mix made from oats, nuts, and dried fruit -- was actually fraught with contention. Purportedly, the popular food, or at least an early version of it, was first made by Dr. James Caleb Jackson in 1863 in Dansville, New York. He double-baked a mixture of graham flour and water, broke it into small pieces, and dubbed it "granula." Dr. John Harvey Kellogg, cofounder of the Kellogg Company, began work on a similar mixture, upon which he bestowed the same name. The two of them battled for the name in court, until Kellogg finally replaced the "u" with an "o," calling it "granola," a name that has stuck around far longer than the original one. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1708 Calories (kcal); 89g Total Fat; (44% calories from fat); 19g Protein; 233g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 17 Fat; 9 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Marshmallows Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon salt 2 tablespoons pure vanilla extract confectioners' sugar -- for dusting Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment. Let stand 30 minutes. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small, heavy saucepan; set over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high. Without stirring, cook syrup until it reaches the firm-ball stage (244 degrees). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Cover an 8- by 12-inch glass baking pan with aluminum foil, and apply non-stick vegetable spray. Pour marshmallow mixture into pan. Smooth with spatula sprayed with vegetable spray. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board, and using a dry hot knife, cut marshmallows into 1 1/2-inch squares, and dust with more sugar. This recipe yields about 40 pieces. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "40 pieces" - - - - - - - - - - - - - - - - - - - Per serving: 2227 Calories (kcal); 0g Total Fat; (0% calories from fat); 3g Protein; 584g Carbohydrate; 0mg Cholesterol; 1027mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 39 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Homemade Mayonnaise Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Dips/Spreads Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg -- room temperature Salt -- to taste 1/4 cup vegetable oil 1/2 cup extra-virgin olive oil Juice of half a lemon Wrap the outside and bottom of a one-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add the oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Refrigerate until needed. Makes 1 cup. Comments: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1502 Calories (kcal); 167g Total Fat; (98% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 33 Fat; 0 Other Carbohydrates Serving Ideas : This lemony Homemade Mayonnaise adds subtle sophistication to a steamed artichoke, a poached salmon fillet, and even a boiled potato. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Homemade Turkey Stock Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Poultry Soups/Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Turkey neck and giblets (heart & gizzard) -- reserved from turkey 1 medium onion -- cut large chunks 2 stalks celery -- cut large chunks 2 scrubbed carrots -- cut in chunks 6 sprigs fresh flat-leaf or curly parsley 2 sprigs fresh thyme - (to 3) 1 whole bay leaf 1/2 teaspoon whole black peppercorns Rinse neck and giblets well. Combine turkey neck and giblets, onion, celery, carrots, parsley, thyme, bay leaf, and peppercorns with 7 cups cold water in a medium stockpot. Place over high heat; bring to a boil. Reduce heat to a simmer, and cook for 1 1/2 hours, skimming scum that floats to top as necessary. Pass stock through a sieve lined with damp cheesecloth; discard the solids. Let stock cool, and refrigerate until ready to use. This recipe yields 5 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Cake--Martha Stewart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hot water -- (120-130 degrees) 1 cup honey 1 pinch salt 1/4 cup sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/4 cup dark rum (or water) 1 teaspoon ground fennel 1/2 teaspoon nutmeg 1 teaspoon ground cinnamon 1 tablespoon chopped crystallized ginger 2 cups rye flour 1 1/2 cups unbleached flour 1 teaspoon grated orange rind 1 cup golden raisins -- chopped 2/3 cup chopped almonds Preheat oven to 400 degrees and grease one 9- by 5-inch loaf pan and line bottom and sides with greased parchment paper. In a large bowl, pour the hot water over the honey, and stir to thin consistency. Add the sugar, baking soda, and baking powder; stir to dissolve. Add the rum, spices, and crystallized ginger; stir to combine. Add rye flour slowly, and combine well; then add all-purpose flour slowly, and continue to combine. Add the orange rind, raisins and almonds, stirring 25 strokes to blend. Transfer to the prepared pan and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake until deep brown in color, about 1 hour 20 minutes. Test for doneness with a skewer in the center of the cake; if it comes out clean and dry, the cake is done. Cool the cake on a cooling rack. Turn each loaf on its side and remove the parchment paper. When the cake is completely cooled, wrap in aluminum foil and allow to age for a few days. Makes 1 loaf. Cuisine: "Jewish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per serving: 3627 Calories (kcal); 56g Total Fat; (13% calories from fat); 64g Protein; 772g Carbohydrate; 0mg Cholesterol; 3196mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 9 Fruit; 9 1/2 Fat; 22 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Roasted Ginger Pecans Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup honey 1 tablespoon corn syrup 5 cups pecan halves 2 teaspoons ground ginger -- more to taste 1/2 teaspoon freshly-ground white pepper 1 teaspoon salt Heat oven to 300 degrees. Line a baking sheet with parchment paper, and set aside. Combine honey and corn syrup in a small metal bowl. Set bowl over small saucepan of boiling water to warm slightly, making honey easier to work with. Combine pecans and honey mixture in a large bowl, and toss well to coat. Combine ginger, white pepper, and salt in a bowl; sprinkle over pecans, tossing well to coat. Spread pecans in a single layer on prepared baking sheet. Bake, stirring nuts often with a wooden spoon, until honey starts to form a hard shell around nuts, about 45 minutes. Honey will bubble up as it cooks. Let pecans cool before serving. Separate nuts that have clumped together. Nuts can be stored in an airtight container at room temperature for several weeks. This recipe yields 5 cups. Comments: If you really like ginger, add an extra teaspoon to the mixture. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 4696 Calories (kcal); 365g Total Fat; (65% calories from fat); 43g Protein; 396g Carbohydrate; 0mg Cholesterol; 2177mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 70 Fat; 19 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Honey Sesame Crisps Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup confectioners' sugar 3 tablespoons unsalted butter 3 tablespoons honey 2 tablespoons orange juice 1/2 cup white sesame seeds 1/4 cup black sesame seeds 1/4 cup all-purpose flour Zest of 1/2 orange - (1 tspn) 1 pinch salt Heat oven to 350 degrees. Line baking sheets with Silpats, and set aside. In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove pan from heat, and stir in remaining ingredients. Cool to room temperature. Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool. This recipe yields about 25 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "25 cookies" - - - - - - - - - - - - - - - - - - - Per serving: 626 Calories (kcal); 35g Total Fat; (48% calories from fat); 4g Protein; 79g Carbohydrate; 93mg Cholesterol; 141mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Squash Pie With Jane Recipe By :Jane Heller Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pate Brisee -- see recipe 1 Butternut squash - (abt 2 lbs) 1/2 teaspoon Ground cinnamon 1 teaspoon Ground ginger 1 teaspoon Salt 1/4 cup Honey 1/2 cup Molasses 5 large Eggs 3/4 cup Heavy cream Line a 9 or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Cut the squash in half and remove the seeds. Put a rack in a saucepan, and add water to within 1 inch of the rack. Set the squash halves on the rack, cut-sides up, and bring the water to a boil. Cover the pan, and steam the squash for 20 to 25 minutes, or until it is fork-tender. If necessary, add more boiling water to the pan as it evaporates. Remove the squash from the pan. When the flesh is cool enough to handle, scoop it out with a spoon; discard the shells. Using a food processor, blender, or food mill, or by pressing it through a metal sieve, pure the squash. You should have about 2-1/2 cups. Put the puree in a large bowl. Using a wooden spoon, beat the cinnamon, ginger, salt, honey, and molasses into it. In a separate bowl, whisk together the eggs and cream, and blend into the squash mixture. Heat the oven to 450 degrees. Put the pie dish on a baking sheet, and pour in filling until it's 3/4 full. Pour the remaining filling into a small pitcher. Put the pie on the center shelf of the oven, and pour in reserved filling until full. (This method avoids the possibility of spilling the pie while you are transferring it to the oven.) Bake the pie for 10 minutes. Then lower the temperature to 325 degrees, and bake for an additional 45 minutes, or until the center of the filling is firm when the baking sheet is moved gently back and forth. Serve warm, at room temperature, or chilled. Makes one 9 or 10-inch pie. Recipe Source: Martha Stewart Living - Recipe from Jane Heller Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1646 Calories (kcal); 88g Total Fat; (47% calories from fat); 32g Protein; 192g Carbohydrate; 1180mg Cholesterol; 2541mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 12 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Whole-Wheat Loaf Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons honey 2 packets active dry yeast - (1/2 oz ea) 4 cups bread flour 3 cups whole-wheat flour 1 cup wheat germ 2 tablespoons salt vegetable oil Combine 3 1/2 cups warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 5 minutes. In a large bowl, whisk together 3 1/2 cups of the bread flour, whole-wheat flour, wheat germ, and salt. Make a well in the center; pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined. Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise to double its original size, 1 to 1 1/2 hours. Place the oven rack in the center of the oven. Heat oven to 400 degrees. Brush two 9- by 5-inch loaf pans with vegetable oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise into a spiral. Place the roll, seam-side down, into the prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes. Bake until deep golden brown, 50 to 60 minutes. (The loaves will sound hollow when tapped on the bottom.) Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely. This recipe yields 2 loaves. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 3806 Calories (kcal); 27g Total Fat; (6% calories from fat); 142g Protein; 771g Carbohydrate; 0mg Cholesterol; 12835mg Sodium Food Exchanges: 48 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Horchata With Rick Recipe By :Rick Bayless Serving Size : 6 Preparation Time :0:00 Categories : Beverages Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup rice, medium or long-grain 1 1/4 cups blanched almonds 1 stick cinnamon, preferably Mexican - (3" long) 1 cup sugar -- plus more 2 cups milk Ice cubes 1/2 cup cubed cantaloupe -- for garnish 2 tablespoons toasted pecan pieces -- for garnish === PRICKLY PEAR PUREE == 6 prickly pears -- peeled, and roughly chopped In a large bowl, combine rice, almonds, cinnamon, and 2 1/2 cups tap water. Cool, cover with plastic wrap, and refrigerate overnight. Pour mixture into a blender. Add sugar, and blend on high until the mixture is as smooth as possible (there still may be a hint of grittiness). Strain through a very fine strainer, pressing with a spoon until only a dryish pulp remains; discard pulp. Transfer to a pitcher, and stir in milk. Taste, and add more sugar if necessary. For the Prickly Pear Puree: Place in a small food processor fitted with the steel blade. Purée until smooth. Strain through a medium sieve. Serve horchata in tall glasses over ice. Drizzle in prickly-pear purée. Garnish with cantaloupe and pecans. Stir gently until mixture turns pink. This recipe yields 6 servings. Comments: Although it's one of the most popular -- not to mention nutritious -- beverages in Mexico, the drink known as horchata actually originated in the Arab world, where it was made from ground tiger nut. The Spaniards brought it to Mexico, where today it is commonly made with ground rice, almonds, and milk. Also called cactus pears and cactus fruit, prickly pears are egg-shaped fruits of the prickly-pear cactus; they come in a variety of colors and have juicy flesh like a watermelon's. When selecting prickly pears, make sure their skin yields slightly to the touch -- a sign they are ripe and ready to be eaten. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 19g Total Fat; (40% calories from fat); 10g Protein; 53g Carbohydrate; 11mg Cholesterol; 48mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rick Bayless, chef and co-owner, Frontera Grill and Topolobampo, 445 North Clark Street, Chicago, IL Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Horseradish Mashed Potatoes With Ed Recipe By :Edward Brown Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 peeled Idaho potatoes -- halved Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 cup heavy cream 6 tablespoons unsalted butter 2 tablespoons prepared horseradish Preheat the oven to 350 degrees. Place potatoes in a large saucepan, and cover with cold salted water by 2 inches. Bring to a simmer over medium-high heat, and cook until potatoes are tender when pierced with the tip of a knife. Drain, and place on a baking sheet in the oven until completely dry, 5 to 7 minutes. Drying the potatoes in the oven after boiling allows them to absorb more cream and butter, making richer mashed potatoes. Place the cream and butter in a small saucepan set over medium-high heat. Pass the potatoes through a food mill fitted with the fine disk into a medium bowl. Add cream mixture; stir to combine. Fold in horseradish, and season with salt and pepper. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 39g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 128mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Edward Brown, Executive chef, The Sea Grill, Rockefeller Center, 19 West 49th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Hot And Sour Shrimp Soup With Su-Mei Recipe By :Su-Mei Yu Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds medium shrimp 1 1/2 tablespoons vegetable oil 6 dried de árbol chiles 4 cups Chicken Stock -- (see below) 1 half-inch piece galangal -- lightly crushed (or 1" piece fresh ginger thinly sliced) 3 lemongrass stalks 3 cilantro roots or 10 cilantro stems 6 torn kaffir-lime leaves (or julienned zest of 1 lime) 5 to 6 fresh-bird or serrano chilies -- lightly crushed 1/4 teaspoon sea salt -- or to taste 2 tablespoons nam pla 1 can dried straw mushrooms - (15 oz) -- rinsed (or 1 cup sliced cleaned fresh oyster mushrooms) 1 tablespoon Roasted Chiles In Oil -- or more to taste, (see below) 3 tablespoons freshly-squeezed lime juice 1/4 cup coarsely-chopped cilantro leaves -- for garnish === CHICKEN STOCK === 1 chicken - (abt 3 lbs) -- rinsed, dried 6 cups bottled or filtered water 1 slice ginger -- very thin 4 garlic cloves -- unpeeled, smashed 1 celery stalk -- coarsely chopped 1 medium yellow or white onion -- quartered 1 teaspoon sea salt === ROASTED CHILES IN OIL === 4 ounces tamarind pulp 3 to 4 dried corn husks 2 tablespoons fermented shrimp paste (or 3 tbspns red miso) 2 cups vegetable oil 1/2 cup chopped garlic Sea salt -- to taste 1 cup thinly-sliced shallots - (abt 10) 10 to 12 dried New Mexico or California chiles -- see * Note 1 cup dried shrimp -- soaked until softened (or 1 cup minced grilled chicken) 1/2 cup palm sugar or packed light-brown sugar 1/2 cup nam pla * Note: Or substitute 1 1/2 cups dried de árbol, Japonés, or chiltepín chiles, softened in hot water, seeded, and patted dry. For the Chicken Stock: In a medium stockpot, combine all ingredients. Bring to a boil. Cover, lower heat to medium-low, and boil gently for 1 hour. Strain through a fine-mesh sieve lined with dampened cheesecloth. (Makes about 5 cups) For the Roasted Chilies in Oil: Place tamarind in a medium bowl, and cover with 1 cup hot water. Let sit until soft and water has cooled, 15 to 20 minutes. Massage tamarind to release the pulp. Discard the seeds. Let sit 15 minutes more to allow juice to thicken. Soak corn husks in cool water until softened. Heat oven to 500 degrees. Stack corn husks, and wrap fermented shrimp paste or miso in them. Place in a small baking pan, and bake for 20 minutes. The corn husks and paste will get slightly char-burnt. Let cool, discard burnt husks, and set paste aside. Line two baking sheets with paper towels, and set aside. Heat oil in a 12-inch skillet over high heat until a deep-frying thermometer registers 300 to 325 degrees. Reduce heat to medium-high, add the garlic, and fry until golden, stirring constantly, to prevent burning and ensure even browning, 2 to 3 minutes. When the oil begins to spatter, add a pinch of sea salt. With a slotted spoon, transfer garlic to a prepared baking sheet to drain. Add shallots to oil, and cook, stirring, until golden, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Add chiles to oil, and cook, stirring, for 2 minutes. Transfer to prepared baking sheet to drain. Add shrimp, and cook, stirring, for 30 seconds. Transfer to baking sheet to drain. Allow oil to cool. Reserve 1/4 cup oil in skillet. Strain the rest, and reserve for another use. Place garlic and shallots in the bowl of a food processor. Process until fine. Add dried shrimp, and process to combine. Each ingredient should be puréed before the next is added. Add the chiles, and puree; then add the char-burnt fermented shrimp paste or miso. Scrape down sides of bowl, and blend well. Add palm sugar, fish sauce, and 1/4 cup tamarind juice. Pulse to combine. The sauce should be spicy-sweet, salty, and slightly sour, all in balance. Heat the reserved 1/4 cup oil in the skillet over high heat for 1 minute. Add the puréed mixture, and stir until the oil absorbs the red color from the chiles, 1 to 2 minutes. Remove from heat, and allow to cool. Transfer to a glass container with a tight-fitting lid. The sauce will keep refrigerated for several months. (Makes about 1 1/2 cups) Peel and devein shrimp, reserving 10 shells. Rinse the shrimp, pat dry, and set aside. In a medium saucepan, heat oil over high heat until it begins to smoke. Add dried chiles and reserved shrimp shells, and cook, stirring, until chiles turn black and shells turn pink, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles and shells to a square of cheesecloth. Tie securely with kitchen twine, and return to saucepan. Remove green parts and hard outer layers from lemongrass, slice lengthwise in half, and lightly bruise. Add stock, and bring to a boil. Add galangal, lemongrass, cilantro roots or stems, kaffir-lime leaves, and fresh chiles. Reduce heat to medium-low, cover, and let spices infuse the stock for 15 to 20 minutes. Stir in salt and fish sauce. Taste, and adjust for seasoning. Add mushrooms, raise heat to high, and boil for 10 minutes. Remove cheesecloth pouch, lemongrass, and kaffir-lime leaves; discard. Add shrimp, and cook just until pink, 1 to 2 minutes. Add roasted chiles in oil. Taste, and adjust for seasoning. Remove from heat, and stir in lime juice. Taste again; there should be an equal balance of spicy, salty, and sour flavors. Garnish with cilantro, and serve immediately. This recipe yields 4 to 6 servings. Comments: Serve this soup with basmati or Thai jasmine rice. Serrano and de árbol and chiles, galangal, lemongrass, cilantro roots, kaffir-lime leaves, and nam pla can be found in Asian markets and specialty stores. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 876 Calories (kcal); 78g Total Fat; (80% calories from fat); 25g Protein; 19g Carbohydrate; 173mg Cholesterol; 2005mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 15 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mei Yu, chef and owner of Saffron Thai Grilled Chicken Restaurant, 3731-B India Street, San Diego, CA and Saffron Noodles and Sate Restaurant, 3737 India Street, San Diego, CA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot And Sour Soup With Mike And Beth Recipe By :Recipe from Beth Ginsberg and Mike Milken Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Vegetable Stock -- (see below) 1/2 napa cabbage head -- medium diced 5 ounces shiitake mushrooms -- stemmed, and thinly sliced 3 medium carrots -- peeled, julienned 1 can bamboo shoots - (5 oz) -- rinsed, julienned 3 tablespoons low-sodium tamari sauce 2 teaspoons grated ginger 8 ounces low-fat firm tofu -- small diced 2 tablespoons rice vinegar, brown or white 1/8 teaspoon cayenne pepper - (to 1/4 tspn) 3 tablespoons cornstarch 1 bunch green onions -- thinly sliced === VEGETABLE STOCK === 4 medium carrots -- peeled, and roughly chopped 2 celery stalks -- peeled if tough, and roughly chopped 2 medium onions -- peeled, and roughly chopped 1 leek -- halved lengthwise, washed thoroughly, roughly chopped 2 garlic cloves -- peeled === WONTON CURLS === 5 wonton wrappers -- cut in 3/4" strips For the vegetable stock, in a large saucepan, combine carrots, celery, onions, leek, and garlic with 9 cups water, and bring to a boil. Reduce to a simmer, and cook 25 minutes. Strain stock through a fine sieve, and cool. It will store for up to one week in the refrigerator or for one month in the freezer. (Makes about 7 cups) For the wonton curls, place rack in center of oven. Heat oven to 350 degrees. Line baking sheet with a Silpat mat (a French nonstick baking mat), and set aside. Wrap strips around the handle of a wooden spoon to form a corkscrew shape. Slip out spoon, place curls on baking sheet, and bake until crisp, about 10 minutes. (Makes 20 curls) In a medium saucepan, combine vegetable stock, cabbage, shiitake mushrooms, carrots, bamboo shoots, tamari sauce, and ginger. Bring to a boil, reduce heat to low, and add tofu. Simmer for 15 minutes. Stir in vinegar and cayenne to taste. Combine cornstarch and 3 tablespoons water in a small bowl to make a paste. Stir into soup, and heat gently until soup thickens, about 5 minutes. Ladle soup into bowls, and garnish with sliced green onions and wonton curls, if desired. This recipe yields ?? servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 2191 Calories (kcal); 33g Total Fat; (13% calories from fat); 71g Protein; 428g Carbohydrate; 20mg Cholesterol; 13303mg Sodium Food Exchanges: 22 Grain(Starch); 0 Lean Meat; 17 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Beth Ginsberg and Mike Milken are the co-authors of "The Taste for Living WORLD Cookbook: More of Mike Milken's Favorite Recipes for Fighting Cancer and Heart Disease" (Time Life, 1999; $27.50) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Buttered Rum Sauce Recipe By :Recipe from Michel Richard Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light-brown sugar 1/2 cup heavy cream 1/2 cup dark rum 2 tablespoons unsalted butter -- chopped For the Hot Buttered Rum Sauce: Stir the brown sugar and heavy cream in a small heavy saucepan over medium heat until the sugar is melted. Pour in the rum and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in the butter until melted. (This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.) This recipe yields 1 1/2 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 870 Calories (kcal); 67g Total Fat; (96% calories from fat); 3g Protein; 3g Carbohydrate; 225mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Michel Richard's Home Cooking with a French Accent" by Michel Richard, William Morrow & Company, Inc. (Out of print) Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Hot Cross Buns With Mrs. Kostyra Recipe By :Martha Kostyra, Martha Stewart"s mother Serving Size : 24 Preparation Time :0:00 Categories : Breads/Rolls Desserts Easter Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- plus 1 tablespoon milk -- divided 2 packages active dry yeast 1/2 cup granulated sugar 2 teaspoons salt -- plus more 12 tablespoons melted cooled unsalted butter -- plus more 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly-grated nutmeg 4 large eggs -- lightly beaten 1 egg white -- for egg wash 5 1/2 cups all-purpose flour -- plus more 1 1/3 cups currants 2 cups confectioners' sugar 2 tablespoons freshly-squeezed lemon juice Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch. Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs. With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds. Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute. Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight. Generously butter an 11- by 17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into twenty-four equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour. Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool. Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners' sugar, and lemon juice. Pipe or ladle glaze over buns, and serve. The cross on top can also be accentuated with candied fruit or strips of dough, if desired. This recipe yields 24 buns. Comments: Easter breads are rich with Christian symbolism, and making them is a long-standing tradition in many cultures: The resurrection is represented as the inert flour is brought back to life and the yeast makes the dough rise. In England, hot-cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are served on Good Friday. It is believed that they were originally eaten during the pagan holiday of Eastre, which led the Church of England to try to ban them. To appease the clergy, spiced buns were marked with a cross, Queen Elizabeth I thereafter passed a law decreeing that they were only to be served at proper religious ceremonies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 1g Total Fat; (7% calories from fat); 5g Protein; 33g Carbohydrate; 33mg Cholesterol; 196mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Fudge (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons unsalted butter 1/2 cup sugar 1/4 cup light cream or evaporated milk 1/2 cup light corn syrup 1/8 teaspoon salt 1/2 teaspoon pure vanilla extract 1/4 cup unsweetened cocoa powder Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. When the mixture comes to a boil, add the cocoa; continue stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until the mixture thickens. Serve immediately. To reheat, place a container of fudge in a pan of hot, but not boiling, water until sauce warms and can be poured. (Refrigerated fudge keeps up to 1 week.) Makes about 1 cup. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1051 Calories (kcal); 20g Total Fat; (15% calories from fat); 4g Protein; 237g Carbohydrate; 47mg Cholesterol; 473mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 15 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Mulled Cider (Martha Stewart) Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole star anise Zest of 2 lemons 6 juniper berries 1 orange 1 small apple Cloves 1 gallon apple cider 3 cinnamon sticks Cinnamon sticks for garnish -- if desired Place star anise, lemon zest, and juniper berries in a square of cheesecloth and tie to secure. Stud orange and apple with cloves. Place cider in a large pot, add cinnamon sticks, cheesecloth bundle, studded orange and studded apple, and place over medium-low heat. Bring to a simmer, and allow to steep for 1 hour. Serve in mugs garnished with a cinnamon stick, if desired. This recipe yields 20 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 1g Total Fat; (4% calories from fat); trace Protein; 27g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec, 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Smoked Salmon Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups white rice - (abt) 3 tablespoons dried dill 2 tablespoons dried rosemary 1 pound skinless salmon fillet -- cut in 4 pieces Coarse salt -- to taste Freshly-ground black pepper -- to taste 4 large radicchio leaves 1/4 cup Arugula Pesto -- (see below) Nonstick vegetable cooking spray === ARUGULA PESTO === 1 cup packed trimmed arugula -- coarsely chopped 2 tablespoons extra-virgin olive oil 1 small garlic clove -- minced 2 teaspoons freshly-squeezed lemon juice 1/2 teaspoon coarse salt Freshly-ground black pepper -- to taste Spray the inside of a paella pan or flat-bottom wok with nonstick vegetable cooking spray. Fill with enough rice to make a 1-inch layer. Mix the herbs into rice. Season the salmon with salt and pepper. Place the fillets on a wire rack that fits into the pan or on 8 skewers large enough to overhang the rim of the pan; cover with a dome-shaped lid. Cook the salmon over moderately-low heat until firm to the touch, 15 to 18 minutes. Meanwhile, make the Arugula Pesto: Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. (Makes 1/3 cup) Place each fillet in a radicchio leaf, and drizzle with pesto. This recipe yields 4 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 7g Total Fat; (81% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Spiced Concord Grape Juice Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beverages Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon Concord-grape juice 8 whole cardamom pods 3 cinnamon sticks 1/2 whole nutmeg -- grated (abt 1 to 2 tspns) Combine all ingredients in a large stockpot. Bring to a boil. Reduce to simmer, and cook for 20 minutes. Serve immediately. This recipe yields 1 gallon. Comments: Re-create the creepy mist of a witch's cauldron in a separate, larger vessel by placing a few small chunks of dry ice into water, then place the smaller container filled with the grape juice into the larger vessel. Never put dry ice into drinks, and be sure to wear protective gloves when handling it, because the extreme cold can burn the skin. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 gallon" - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 3g Total Fat; (13% calories from fat); 2g Protein; 34g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * How To Cook Asparagus Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound trimmed asparagus, medium or jumbo Coarse salt -- to taste Freshly-ground black pepper -- to taste Unsalted butter -- as needed Ideally, asparagus should be prepped and cooked the same day it's purchased, but it can be stored in a plastic bag and refrigerated for three to four days. While different types of asparagus vary little in taste, they do vary in size, which affects usage: If you're stir-frying, use pencil-thin asparagus for easier cooking; for grilling, try the jumbo variety. To boil: Bring 1 inch salted water to a boil in a large skillet. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and top with a pat of butter. To steam: Bring 1 inch salted water to a boil in the bottom of an asparagus steamer. Place asparagus, stem side down, in basket. Steam until tender, about 5 minutes for medium and 7 minutes for jumbo. Remove from steamer, and transfer to a serving platter. Sprinkle with salt and pepper, and top with a pat of butter. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * How To Make The Perfect Mint Julep Recipe By :Bill Samuels Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh spring spearmint leaves 750 milliliters Maker's Mark Kentucky bourbon T-shirt -- clean Granulated sugar Water 1 liter pitcher -- or larger Straws Powdered sugar Mint julep cups Crushed ice Make the mint extract using only the tender spring spearmint leaves. Throw away the darker leaves and the stems. Start intense bruising of the mint by wrapping it in a clean t-shirt and twisting it. From a 750ml bottle of Maker's Mark, pour 1/2 cup of Maker's into a small bowl and dip t-shirt containing mint into it to make the mint extract. Pour balance of 750ml of Maker's Mark into a 1.0 liter pitcher. Pour in simple syrup mixture which is equal amounts of granulated sugar and water mixed, brought to a light boil. Add 3 1/2 parts bourbon with 1 part simple syrup (approximately 8 ounces). Add mint extract to taste (approximately 2 3 tablespoons). Pour mixture back into the bottle and leave in the freezer for 2 to 3 days. Take Mint Julep mix out of freezer and pack cups with crushed ice. Hint: silver cups work best. Insert straws to the bottom of each cup and trim them 1 inch from the top of the cup. Pour 3 ounces of the Julep mix into each cup. Place mint garnish next to straw and sprinkle lightly with powdered sugar. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Bill Samuels, president of the Maker's Mark bourbon distillery in Loretto, Kentucky Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hungarian Chimichurri Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 0 Preparation Time :0:00 Categories : Condiments Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup chopped flat-leaf parsley 1/3 cup coarsely-chopped garlic 1/2 cup vegetable oil 1/4 cup apple-cider vinegar 1 teaspoon coarse salt 1 teaspoon freshly-ground black pepper 1 teaspoon cayenne pepper 3 tablespoons paprika 1 tablespoon dried oregano 1 1/2 tablespoons balsamic vinegar Combine all the ingredients in a jar. Shake until well-combined. Serve as a condiment for the grilled meats. Best if made several days in advance and refrigerated until needed. Makes about 1 1/2 cups. Cuisine: "Hungarian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1046 Calories (kcal); 112g Total Fat; (92% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 1888mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner; Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854; 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ice-Cream-Brownie Bars Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 sticks unsalted sweet butter - (14 tbspns) 46 ounces semisweet chocolate -- cut into 1" pieces 3 large eggs 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup light-brown sugar - (packed) 1 teaspoon pure vanilla extract 3/4 cup all-purpose flour 4 pints vanilla ice cream Heat oven to 350 degrees. Line a 10- by 13-inch pan with parchment paper. Bring a small saucepan of water to a boil, and turn off heat. Combine 1 1/2 sticks of butter and 6 ounces of chocolate in a small heat-proof bowl; set over saucepan. Let stand, stirring occasionally, until chocolate is melted and smooth. Whisk the eggs together in a large bowl; add salt, sugars, and vanilla, and stir to combine. Stir in the butter-and-chocolate mixture, then fold in flour. Pour the batter into prepared pan, spread evenly, and place in oven to bake until top is shiny, about 20 minutes. Do not overbake; a cake tester should not come out clean. Set the brownie aside; let it cool completely. Store in an airtight container overnight. The next day, loosen corners of brownie. Lift it from pan, keeping brownie intact. Invert onto a cutting board, and peel off parchment. Trim about 1/4 inch from each edge. Place a fresh piece of parchment in baking pan, allowing excess to stick out over the edges of pan. Return brownie to pan, top-side up, and set aside. Meanwhile, working quickly, scoop half of the ice cream into the bowl of an electric mixer fitted with the paddle attachment. Beat the ice cream until soft and smooth but not melted. Using a rubber spatula, transfer the ice cream to brownie pan, and spread, creating an even layer. Place the pan in the freezer to chill. Repeat with the remaining 2 pints of ice cream, adding a second layer to the brownie, and return pan to freezer. Let chill until very hard, at least 1 hour (chilling overnight produces the best result). Fill a medium saucepan halfway with water; bring to a boil. Remove from heat. Place the remaining chocolate and 2 tablespoons butter in metal bowl; set over water. Using a metal spoon, stir until melted and smooth. Remove pan from freezer. Place a cooling rack over a baking sheet, and set aside. Using edges of parchment paper, lift brownie and ice cream out of pan, and transfer to a cutting board. Working quickly and using a sharp hot knife, trim outside edges to even them, wasting as little of the ice cream and brownie as possible. Use hot knife to cut brownie into twelve 2 1/4- by 4 1/4-inch rectangles, and transfer each rectangle to cooling rack. Remove bowl of chocolate from saucepan, wiping bottom until dry. Fill a 1/2-cup ladle with melted chocolate; carefully ladle chocolate over each bar, working from front to back. Cover as much of the ice cream as you can. Work quickly; do not worry if some ice cream shows. Return rack and baking sheet to freezer. Let stand until chocolate hardens, about 30 minutes. Serve, or store in freezer up to 1 week. Makes 12. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 805 Calories (kcal); 43g Total Fat; (44% calories from fat); 10g Protein; 112g Carbohydrate; 85mg Cholesterol; 185mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Iced Tea Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 teaspoons loose tea leaves, or 10 Earl Grey tea bags Bring 8 cups of water to boil. If using tea bags, place bags in a large pitcher, and pour in boiling water; let steep 5 minutes. If using loose tea leaves, after steeping for 5 minutes, pour tea through a fine strainer, and discard leaves. Cover pitcher, and transfer to the refrigerator to chill. When ready to serve, add ice. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 * Exported from MasterCook * Icing (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fillings/Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 4 cups confectioners' sugar -- sifted Juice of one lemon Glycerin -- optional Food coloring Beat egg whites until stiff, but not dry. Add confectioners' sugar and lemon juice. Beat for 1 minute or more. If the icing is too thick, add more egg whites. If it is too thin, add more sugar. For a glossy icing, mix in a few drops of glycerin. To tint icing, add only a bit of food coloring at a time, using the end of a toothpick. Blend well. A little goes a long way. Note: Martha used five colors: black, orange, yellow, white, and pale blue. This recipe yields 1 batch. FLOODING, PIPING, AND SANDING: To ice the entire cookie, or "flood," use a pastry bag with a number 2 tip. A thinner icing consistency is preferable when flooding; just add a bit of water to thin out the icing. Fill the pastry bag, cuff the open end over one hand, and use a spatula to scrape in the icing. Twist the half-full bag closed, so the icing doesn't leak out at the top. For piping, use a number 3 tip, rest the tip on your index finger, pushing the icing out gently with your thumb. For sanding, dust the cookie with sanding sugar to make it sparkle. Tap off the excess sugar when the cookie is dry. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 batch" - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 9g Total Fat; (62% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Ina Garten's Kitchen Clambake Recipe By :Recipe from Ina Garten Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Lobster Main Dish Sausage Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds kielbasa 3 cups chopped yellow onions 2 cups chopped well-cleaned leeks, the white parts only 1/4 cup olive oil 1 1/2 pounds small potatoes (red or white) 1 tablespoon coarse salt 1/2 tablespoon freshly-ground black pepper 2 dozen littleneck clams -- scrubbed 1 pound steamer clams -- scrubbed 2 pounds mussels -- cleaned, debearded 1 1/2 pounds large shrimp in the shell 3 lobsters - (1 1/2 lbs ea) 2 cups good dry white wine Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Sauté the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot on medium heat for 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in the following order: potatoes, salt and pepper, kielbasa, littleneck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly, and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium, and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Transfer the lobsters to a wooden board, cut them up, and crack the claws. Using large slotted spoons, transfer the seafood, potatoes, and sausages to a large bowl, and top with the lobsters. Strain the broth through a fine sieve; discarding solids. Season the broth to taste, and serve immediately in mugs alongside the clambake. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 592 Calories (kcal); 43g Total Fat; (66% calories from fat); 34g Protein; 15g Carbohydrate; 118mg Cholesterol; 2596mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook" (Clarkson Potter, 1999) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Indian Chicken Curry Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Chicken Indian Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons Coriander seeds 2 teaspoons Cumin seeds 1/8 teaspoon Crushed red-pepper flakes 1/2 teaspoon Turmeric 1/2 teaspoon Ground ginger 1 pinch Ground cloves 1 teaspoon Salt 1/2 teaspoon Freshly ground pepper 2 whole Boneless skinless chicken breasts 2 tablespoons Peanut oil 2 tablespoons Fresh ginger -- minced 1 large Garlic clove -- minced 3 medium Onions -- halved, sliced thin 2 whole Cinnamon sticks -- (3" long) 1 Bay leaf 3 Cardamom pods 4 cups Peeled whole canned tomatoes with juices 1 1/2 cups Low-sodium chicken stock 1/4 cup Plain yogurt 3/4 cup Golden raisins -- chopped 1/2 cup Chopped fresh cilantro Pappadams Cooked basmati rice Chopped cashews Prepared mango chutney In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Cut chicken into 2-inch pieces. Add chicken to spices and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes. Remove chicken. Set aside. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8 to 10 minutes. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes. Add tomatoes, chicken stock, and cooked chicken. Raise heat to medium-high, and cook until liquid is reduced, about 15 minutes. Meanwhile, toast pappadams. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout; add cilantro. Serve with basmati rice, and garnish with cashews. Accompany curry with pappadams and chutney. Serves 4. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1403 Calories (kcal); 38g Total Fat; (23% calories from fat); 122g Protein; 159g Carbohydrate; 282mg Cholesterol; 2508mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 15 Lean Meat; 5 1/2 Vegetable; 6 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Indian Pudding Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 10 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces Buttermilk Corn Bread -- (see recipe) 1 tablespoon unsalted butter 1 1/2 cups milk 1 1/2 cups heavy cream 1/2 cup maple syrup 1/2 cup unsulfured molasses 1/2 teaspoon salt 1 teaspoon pure vanilla extract 2 large eggs 5 large egg yolks 1/2 cup heavy whipping cream 1/2 teaspoon confectioners' sugar Candied Corn -- (see recipe) Caramel Sauce -- (see recipe) Boiling water Heat oven to 350 degrees. Crumble corn bread into coarse crumbs. Spread on baking sheet; toast for 8 minutes. Stir corn bread, and toast another 10 minutes, until golden. Remove from oven, and set aside. Reduce heat to 325 degrees. Butter ten 6-ounce ramekins or custard cups. In large saucepan over medium-high heat, combine milk, cream, maple syrup, molasses, salt, and 1/2 teaspoon vanilla. Bring to a simmer, and remove from heat. In a large mixing bowl, whisk together the eggs and the egg yolks. Whisking constantly, pour the milk mixture into the eggs. (If not completely smooth, pour mixture through a fine strainer.) Add corn bread to egg mixture. Let sit until corn bread absorbs most of the liquid, about 10 minutes. Ladle the moist corn bread and any remaining liquid into prepared ramekins. With the back of a spoon, smooth each mixture by pressing down on the surface. Place dishes in a roasting pan, and pour in enough boiling water to come halfway up the sides. Cover with buttered aluminum foil; bake until set, about 40 minutes. Remove dishes from water; place on rack to cool, 30 minutes. Unmold puddings onto a serving platter or plates. In medium bowl, whisk heavy cream, confectioners' sugar, and remaining 1/2 teaspoon vanilla until soft peaks form. Spoon one rounded tablespoon of whipped cream over each. Garnish with the Candied Corn, and drizzle with the Caramel Sauce. Serves 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 281 Calories (kcal); 23g Total Fat; (73% calories from fat); 5g Protein; 14g Carbohydrate; 217mg Cholesterol; 159mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Individual Blueberry Pies Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups fresh blueberries -- cleaned, and picked over, see * Note 1 cup sugar -- plus more 4 tablespoons all-purpose flour -- plus more Zest of 1 lemon 2 tablespoons unsalted butter === PATE BRISEE === 3 3/4 cups all-purpose flour 1 1/2 teaspoons salt 5 teaspoons sugar 1 1/2 cups cold unsalted butter -- in small pieces * Note: Choose firm blueberries with a powdery grayish-blue color. To prevent molding, do not wash berries until ready to use. Heat oven to 425 degrees. Line a baking pan with parchment paper; set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently toss to coat blueberries. Set aside. For the Pate Brisee: In the bowl of a food processor, add flour, salt, and sugar. All ingredients should be cold. Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) With the machine running, add 1/2 to 3/4 cup ice water, drop by drop, through the feed tube, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle. (This makes rolling easier than if the pastry is chilled as a ball.) Wrap the dough in the plastic, and chill for at least 1 hour. On a clean, lightly floured work surface, roll out half the dough into a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin. Place 1 1/2 cups blueberry mixture in each pie tin, mounding berries in the center. Dot each pie with 1 1/2 teaspoons butter. Again, on a clean, lightly floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. With a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1-inch lip. Dampen the 1-inch lip of dough with water. Using scissors, snip inward from outside edge of pie at 3/4-inch intervals, making each cut about 3/4-inch deep. As you cut the dough, carefully fold alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes. Place pies on prepared baking pan. Brush each pie with water, and sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees, and continue baking until blueberry juice begins to bubble up, 15 to 20 minutes more. Transfer pies to a wire rack to cool. This recipe yields four 5-inch pies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 841 Calories (kcal); 8g Total Fat; (8% calories from fat); 14g Protein; 181g Carbohydrate; 16mg Cholesterol; 816mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Infused Honey Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup honey 4 star anise 4 cinnamon sticks Warm honey, star anise, and cinnamon sticks in a small saucepan over medium-low heat for 5 to 10 minutes. Turn off heat; let rest for at least 30 minutes, or overnight. Serve over hot cereal. This recipe yields 1 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1263 Calories (kcal); 6g Total Fat; (3% calories from fat); 8g Protein; 336g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 18 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Iranian Veal Stuffed Apples With Frank Recipe By :Recipe from Frank Browning and Sharon Silva Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 small good baking apples - (to med), such as Rome Beauty, Jonagold, Stayman, Winesap 1 1/2 teaspoons granulated sugar 3 tablespoons Clarified Butter -- (see below) 2 small onions -- finely chopped 1 pound ground veal 2 1/2 tablespoons long-grain white rice 3/4 teaspoon ground cinnamon Coarse salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons cider vinegar -- more if needed 3 tablespoons light brown sugar - (packed) -- more if needed === CLARIFIED BUTTER === 12 tablespoons unsalted butter - (1 1/2 sticks) Heat oven to 350 degrees. Using a paring knife, cut a 1/2-inch slice off the stem end of each apple, reserving tops. With a melon baller or grapefruit spoon, scoop out the core from each apple, being careful not to pierce the blossom end, and discard. Continue to scoop out apple flesh to form a hollow cavity with sturdy sides. Set removed pulp aside. Sprinkle apple cavities with granulated sugar and set aside with tops. To make the clarified butter, place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind. (Makes 1/2 cup) In a medium skillet, warm the clarified butter over medium-high heat. Add onions and cook, stirring until translucent, about 5 minutes. Add veal and cook, breaking up meat with the spoon, until it is no longer pink, 3 to 5 minutes. Add 1/3 cup water, rice, and cinnamon, and stir well. Season with salt and pepper, and remove from heat. Arrange apples in one layer in a baking dish. Divide veal mixture evenly among apple cavities. Replace tops. Pour 1 cup water into baking dish. Surround apples with three-quarters of reserved apple pulp (reserve remaining pulp for another use). Cover with a lid or aluminum foil. Bake for 30 minutes. Uncover. Stir together vinegar and brown sugar, mix into pulp and juices on bottom of pan, and then baste apples with this mixture. Continue to bake, uncovered, until tender when pierced with the tip of a knife, 15 to 25 minutes more. Transfer to a warmed serving platter and keep warm. Pass pulp and liquid from bottom of pan through a sieve placed over a small saucepan. Simmer over medium heat until liquid coats the back of a spoon. Taste and adjust seasoning with cider vinegar and/or brown sugar to achieve a good sweet-sour balance. Spoon sauce over apples and serve at once. This recipe yields 8 to 10 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 9g Total Fat; (51% calories from fat); 12g Protein; 7g Carbohydrate; 59mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Frank Browning and Sharon Silva are co-authors of "An Apple Harvest: Recipes and Orchard Lore" (Ten Speed Press, 1999; $17.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ismail's Green Beans Recipe By :Recipe from Ismail Merchant Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans 2 tablespoons vegetable oil 1 small dried red chile pepper 1/2 teaspoon ajwain (lovage) seeds 1/2 teaspoon ground cumin 1/2 teaspoon black mustard seeds 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon turmeric Wash beans, trim off the ends, and cut them into half-inch pieces. Set aside. In a large skillet, heat the vegetable oil, and add the chile pepper; saute for 2 minutes. Add the ajwain, cumin, and mustard seeds; continue to saute for another minute. Add the beans, salt, cayenne pepper, and the turmeric. Mix the beans well with the spices, and saute the green-bean mixture for 5 to 10 minutes. Serve immediately. Makes 4 to 6 servings. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 7g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Vegetable Soup Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 3 yellow onions -- chopped 3 garlic cloves -- finely chopped 1 celery stalk -- chopped 5 cups tomato juice 1 1/2 pounds small white potatoes -- halved 1 cup dry white wine 1 small celeriac -- peeled, and cut into 1/2" pieces 2 carrots -- peeled, and cut into 1/2" pieces 1 small fennel bulb -- cored, chopped 4 sprigs thyme 16 ounces canned whole peeled tomatoes -- seeded, coarsely chopped, juice reserved 4 ounces Parmigiano-Reggiano rind 1 small escarole head -- sliced thin 1/4 cup chopped flat-leaf parsley Coarse salt Freshly-ground black pepper Heat olive oil in a large heavy stockpot over medium heat. Add onion, garlic, and celery. Cook until light brown, stirring occasionally, about 10 minutes. Add tomato juice, 5 cups water, potatoes, and wine. Bring to a boil. Reduce heat to simmer, and cook 5 minutes. Add thyme, celeriac, carrots, fennel, chopped tomatoes, reserved juice, and Parmigiano-Reggiano rind; stir well to combine. Cook until vegetables are fork tender, 15 to 20 minutes. Stir in escarole and parsley. Cook until escarole wilts. Season to taste with salt and pepper. Remove Parmigiano-Reggiano rind before serving. Makes 8 servings. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 612mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a crusty bread such as ciabatta. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jack O' Lantern Tarts Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pies Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces solid-pack pumpkin puree 3 large eggs 1/2 cup honey 1/4 cup light brown sugar - (packed) 1 cup heavy cream -- plus 2 tablespoons heavy cream 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon coarse salt 1 large egg yolk === PIE DOUGH === 3 3/4 cups all-purpose flour -- plus extra 4 1/2 tablespoons sugar 1 1/2 teaspoons salt 3/4 pound chilled unsalted butter -- cut up 2 large egg yolks -- slightly beaten Make the Pie Dough: In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse meal, about 10 seconds. In a small bowl, whisk together egg yolks and 6 tablespoons ice water. Slowly add this mixture to the flour mixture through the feed tube while pulsing. Pulse just until mixture holds together when squeezed. Divide dough into three equal balls, and flatten into disks. Wrap in plastic, and chill at least 2 hours. Store, frozen, up to 2 months. To make the Tarts: On a lightly floured work surface, roll out one disk of dough to an 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins. Roll out third disk of dough to an 1/8-inch thickness and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet and transfer to refrigerator. Chill until very firm, about 30 minutes. Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells. Transfer baking sheet to oven and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool. Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack o' lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze. Transfer baking sheet to oven and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool. When pies and faces have cooled place one face on each tart. Source: "Martha Stewart Living Magazine, Oct 1998" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 11g Total Fat; (31% calories from fat); 7g Protein; 47g Carbohydrate; 130mg Cholesterol; 449mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jack-O'-Lantern Tartlets Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Halloween Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flour -- for dusting 1 can solid-pack pumpkin puree - (15 oz) 3 large eggs 1/2 cup heavy cream 1/2 cup dark brown sugar - (packed) 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 Beaten egg -- for egg wash === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold unsalted butter -- cut up For the Pate Brisee: In the bowl of a food processor, add flour, salt, and sugar. All ingredients should be cold. Add the pieces of butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process longer than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Divide dough in half. Turn each half of dough out separately onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in plastic and chill for at least an hour. Lightly butter or spray with vegetable cooking spray the tart pans you will be using. On a lightly floured work surface, roll out one disk of pate brisee to a 1/8-inch thickness. Cut out twelve 4-inch circles, reusing trimmings as needed. Fit pastry in bottoms of twelve 3 1/4-inch fluted tart tins. Trim overhanging edges. Place tins on a baking sheet, and chill for 30 minutes. Roll out remaining pate brisee to a 1/8-inch thickness, and cut out twelve 3 1/4-inch circles. Place circles on a parchment-lined baking sheet, and chill for 30 minutes. Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree with the remaining ingredients (except beaten egg). Divide filling evenly among shells. Transfer baking sheet to oven, and bake tarts until edges are golden brown and filling has set, 25 to 30 minutes. Transfer baking sheet to wire rack to cool. Remove chilled pastry circles from refrigerator. Using a clean utility knife, a sharp paring knife, or a set of gelee cutters, cut a jack-o'-lantern face into each circle. Chill faces in freezer for 15 minutes. Brush faces with egg wash. Transfer baking sheet to oven, and bake faces until golden brown, about 12 minutes. When tarts and faces have cooled, place on face on each tart. This recipe yields 12 tarts. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 5g Total Fat; (31% calories from fat); 4g Protein; 21g Carbohydrate; 60mg Cholesterol; 285mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jacques's And Julia's Bearnaise Sauce Recipe By :Julia Child and Jacques Pépin Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons tarragon vinegar 2 tablespoons dry white wine 1/4 cup very finely-chopped shallots 1/4 teaspoon freshly-ground black pepper -- or more 1 tablespoon finely-chopped tarragon 3 egg large yolks 1 stick very soft unsalted butter -- (to 1 1/2 sticks) Coarse salt -- to taste Lemon juice -- to taste Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately-low heat, and continue to whisk at reasonable speed, reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk, and the eggs are thick and smooth, remove pan from heat. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to desired consistency. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper. Add a few drops of lemon juice if necessary. This recipe yields about 1 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Julia Child and Jacques Pépin are the authors of "Julia and Jacques Cooking at Home" by Julia Child and Jacques Pépin (Knopf, 1999; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jacques's And Julia's Chateaubriand Recipe By :Recipe from Julia Child and Jacques Pépin Serving Size : 4 Preparation Time :0:00 Categories : Beef Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece tenderloin (cut from large end) - (20-oz) 1 teaspoon olive oil coarse salt freshly-ground black pepper === BEARNAISE SAUCE === 2 tablespoons tarragon vinegar 2 tablespoons dry white wine 1/4 cup very finely-chopped shallots 1/4 teaspoon freshly-ground black pepper -- or more to taste 1 tablespoon finely-chopped tarragon 3 egg large yolks 1 stick very soft unsalted butter -- (to 1 1/2 sticks) Coarse salt Lemon juice For the Bernaise Sauce: Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately-low heat, and continue to whisk at reasonable speed, reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk, and the eggs are thick and smooth, remove pan from heat. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to desired consistency. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper. Add a few drops of lemon juice if necessary. (Makes about 1 cup) Heat oven to 250 degrees. Stand meat on its wider cut end on a solid work surface. Fold a kitchen towel lengthwise once or twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to form a tight collar that will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, pound top of meat with a meat mallet until flattened into an oval steak, about 2 inches thick and 5 to 7 inches wide. Heat a medium grill pan over high heat to very hot. Rub steak with oil, and season with salt and pepper. Place steak on grill pan at an angle to ridges, and cook until ridges leave clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2 to 3 minutes. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 minutes, depending on thickness of steak and desired degree of doneness. Meat will be barely springy to the touch, indicating that it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 minutes. Remove to a cutting board; slice thin on a bias. Place on a warm serving platter, and pour pan juices over. Serve with béarnaise sauce on the side. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (83% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Julia Child and Jacques Pépin co-authored "Julia and Jacques Cooking at Home" (Knopf, 1999; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jalapeño Cornbread Recipe By :Recipe from Bryant Gumbel, Anchor, "The Early Show" on CBS Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons melted unsalted butter -- plus more 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper 1 cup buttermilk 2 medium jalapeños -- diced, with seeds 1 large egg -- lightly beaten 1/3 cup sugar Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside. In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper. In another bowl, whisk together buttermilk, jalapeños, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined. Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely. This recipe yields 1 eight-inch square cornbread. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch square" - - - - - - - - - - - - - - - - - - - Per serving: 1272 Calories (kcal); 10g Total Fat; (6% calories from fat); 36g Protein; 260g Carbohydrate; 196mg Cholesterol; 2722mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jalapeño Poppers With Sean Recipe By :Sean Steyer Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts canola oil or Crisco 1 cup all-purpose flour 1 cup beer (not dark) Coarse salt -- to taste Freshly-ground black pepper -- to taste 16 fresh jalapeño peppers 4 ounces cream cheese -- more if needed = (or grated cheddar or Monterey Jack cheese) === BLUE CHEESE DRESSING === 2 ounces blue cheese -- crumbled 1/4 cup buttermilk 1/4 cup sour cream 1/4 cup mayonnaise Juice of 1/4 lemon -- or to taste Coarse salt -- to taste Freshly-ground black pepper -- to taste In a deep fryer or medium stockpot, heat oil to 400 degrees. Line a baking sheet with paper towels; set aside. To make the batter, combine the flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside. Slit jalapeño peppers lengthwise down one side to create a pocket, leave stem end intact, and remove seeds if desired. Stuff each jalapeño with 1/4 ounce of cheese. Working in batches, dip jalapeños into batter, turn to coat, and drop into fryer until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Make the Blue Cheese Dressing: In a small bowl, stir to combine all ingredients. (Makes 1 cup) Serve jalapeño poppers immediately with sour cream or blue-cheese dipping sauce. This recipe yields 4 servings. Comments: One cup of sour cream may be substituted for the Blue Cheese Dressing, if desired. When preparing this snack, you may want to wear latex gloves; the jalapeño juices can irritate skin. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 29g Total Fat; (64% calories from fat); 10g Protein; 26g Carbohydrate; 53mg Cholesterol; 384mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Sean Steyer, Television editor, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jamaican Squash Soup Recipe By :Recipe from Mavis Rogers Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium scallions -- trimmed 6 whole thyme sprigs 1 medium butternut squash - (abt 2 lbs) -- peeled, seeded, and cut in 1" cubes - (4 1/2 cups) 3 cups homemade chicken stock or low-sodium canned 1 small Scotch-bonnet chile Coarse salt -- to taste Freshly ground black pepper -- to taste Tie the scallions and thyme together with a piece of kitchen twine. Place the squash, stock, Scotch bonnet, and scallion bundle in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook until squash is extremely tender, 15 to 20 minutes. Remove scallion bundle and Scotch bonnet, and discard. Purée soup. For a very silky soup, pass through a sieve. Season with salt and pepper. Serve with cheese toast. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Mavis Rogers works in the Martha Stewart Living kitchen in Westport Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jane Heller's Traditional Latkes Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Jewish Pancakes Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Idaho Potatoes 2 medium Yellow onions 2 large Eggs 1/4 cup Matzo meal (or 3 tbspns all-purpose unbleached flour) 1 teaspoon Salt -- or to taste 1/4 teaspoon White pepper -- or to taste Vegetable oil or chicken fat Applesauce or sour cream Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions in large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl. (Starchy sediment can be added back to mixture, if desired.) In separate bowl, combine eggs, matzo meal (or flour), salt and pepper. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat 1/2 inch oil (or chicken fat) over medium-high heat. Drop tablespoon- or serving-spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve immmediately with applesauce. Makes about 20 latkes. Recipe Source: Martha Stewart Living - Recipe from Jane Farrell Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 9g Carbohydrate; 19mg Cholesterol; 115mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jane's Cherry Jell-O Mold Recipe By :Recipe from Jane Heller Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cherry-flavored Jell-O - (6-oz) 1 can pitted black Bing cherries - (16 oz) -- drained, and juice reserved 1 pint sour cream (or 17 oz prepared whipped cream cheese) Place Jell-O powder in a large bowl. Pour 1 cup reserved cherry juice into bowl. Add 1 cup boiling water. Whisk thoroughly until Jell-O is dissolved. Chill in refrigerator until gelatin begins to set, about 15 minutes. Remove from refrigerator, and add either sour cream or whipped cream cheese. Beat with a hand-held electric mixer until smooth. Add cherries. Pour into a 3-quart mold. Refrigerate until firm. Quickly dip mold into a bowl of warm water. Wipe mold dry. Place a serving plate on top of mold, and invert. Repeat if necessary to release Jell-O. Serve immediately or keep chilled until serving. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 16g Total Fat; (86% calories from fat); 2g Protein; 3g Carbohydrate; 34mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Japanese Mesclun Salad Recipe By :Recipe from Ellen Greaves Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons vinegar, sugarcane, champagne, or white-wine 1 pinch brown sugar Coarse salt Freshly-ground black pepper 2 tablespoons extra-virgin olive oil 6 ounces mesclun salad greens In a large bowl, whisk together vinegar, brown sugar, salt, and pepper. Whisk in olive oil, and adjust seasoning if necessary. Add greens, and toss to coat thoroughly with dressing; your hands are the best tools for this job. Serves 4. Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 7g Total Fat; (99% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Ellen Greaves is the executive chef of The Tea Box Cafe, Takashimaya New York, 693 Fifth Avenue, New York, NY 10022; (212-350-0182) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Japanese Risotto with Mushrooms and Scallions Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Ethnic Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups vegetable stock or miso-infused broth 1 tablespoon extra-virgin olive oil 1/2 cup Kokohu Rose-brand sushi rice or other short-grain variety 1/2 cup sake Kosher salt Freshly-ground black pepper 1/2 cup enoki mushrooms 1/2 cup chopped scallions 1/4 cup Kaiware sprouts (radish sprouts) If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2 cups water and bring to a boil. Reduce the heat and simmer. In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well-coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. Add the stock or broth in 1/2 cup increments, stirring constantly until all the liquid is absorbed with each addition. Season with salt and pepper. Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve. Serves 2. Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 7g Total Fat; (80% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Japanese Salad Dressing Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Japanese Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Red miso (soybean paste) 3 tablespoons Sugar 3 tablespoons Mirin (Japanese rice wine) 2 tablespoons Hot water 2 teaspoons Light soy sauce 1/4 teaspoon Sesame oil 1 tablespoon Toasted sesame seeds 1/2 Iceberg lettuce head -- torn 1 Carrot -- thinly sliced In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine. Makes 1 cup. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 5g Total Fat; (18% calories from fat); 3g Protein; 48g Carbohydrate; 0mg Cholesterol; 433mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Japanese Vegetable Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Japanese Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Soy sauce 3 tablespoons Rice-wine vinegar 2 tablespoons Sugar 1 tablespoon Sake 2 teaspoons Fresh lemon juice 1 medium Carrot -- peeled 1 Japanese cucumber 1 small Daikon -- peeled 3 tablespoons Black sesame seeds In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar, sake, and lemon juice. Cut the carrot, cucumber, and daikon using the green machine. Combine vegetables in a medium bowl. Pour dressing over vegetables, and toss well to coat. Divide salad among four bowls, and sprinkle with sesame seeds to garnish. Makes 4 servings. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 1396mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jasmine-Tea Rice with Ellen Recipe By :Recipe from Ellen Greaves Serving Size : 0 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Japanese rice 3 tablespoons jasmine tea 1 tablespoon peanut oil 1 teaspoon coarse salt Freshly-ground black pepper Rinse rice well. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula. Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold's press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature. Makes 4 cups. Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1880mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Ellen Greaves is the executive chef at The Tea Box Cafe, Takashimaya New York, 693 Fifth Avenue, New York, NY 10022; (212-350-0182) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Jerk Chicken Recipe By :Recipe from Norman Brown Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds chicken -- cut into 8 pieces 1/2 cup white vinegar 1/2 cup water 1/4 cup lime juice 1/4 cup vegetable oil 1 small yellow onion -- chopped 4 scallions -- chopped 2 garlic cloves -- chopped 2 Scotch bonnet peppers -- seeded, chopped 1 piece ginger (1") -- peeled, chopped fine 2 tablespoons ground allspice 2 tablespoons ground thyme 2 tablespoons ground cinnamon 1 tablespoon sugar 2 teaspoons freshly-ground black pepper 1 teaspoon salt 1 teaspoon cayenne pepper In a food processor or blender, combine the vinegar, water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add the allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps. Place the chicken pieces in a medium-sized bowl. Pour over the marinade and turn the pieces to coat. Cover and refrigerate at least 1 hour and overnight if possible. Heat the oven to 350 degrees. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook 45 to 50 minutes until the juices run clear when pierced with a two-pronged fork. Serves 4 to 6. Cuisine: "Jamaican" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 888 Calories (kcal); 66g Total Fat; (66% calories from fat); 58g Protein; 17g Carbohydrate; 298mg Cholesterol; 771mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates NOTES : Norman Brown; Uncle B's Miracle Jerk Center; Sunset Highway; Port Maria, Jamaica Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jerk Turkey Burger Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Grilling Poultry Sandwiches Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground turkey 1/4 cup Jerk Seasoning -- see below vegetable oil -- for pan 4 slices Muenster cheese -- (optional) 4 hamburger buns -- lightly toasted Sliced tomato -- (optional) Sliced mango -- (optional) Sliced white onion -- (optional) === JERK SEASONING === 2 bunches scallions -- trimmed, and finely chopped 4 teaspoons ground allspice 1 tablespoon freshly-ground black pepper 1 1/2 teaspoons coarse salt 2 large garlic cloves -- finely chopped 1 Scotch bonnet pepper -- seeded, and finely chopped 1 teaspoon thyme leaves For the Jerk Seasoning: In a medium bowl, add all ingredients, and mix to combine. The seasoning can be refrigerated in an airtight container for up to 2 weeks. (Makes 1 cup) Place turkey and jerk seasoning in a medium bowl, and stir to combine. Form into four patties. Heat a grill pan or a grill to medium high. Lightly brush with oil. Grill until cooked through, about 8 minutes per side on grill pan or 7 minutes per side on grill. If desired, place one slice of cheese on each burger for the last minute of cooking. Serve on toasted buns with sliced tomato, mango, and onion. This recipe yields 4 servings. Comments: When handling the Scotch bonnet pepper, protect your skin with latex or rubber gloves. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 718 Calories (kcal); 46g Total Fat; (57% calories from fat); 50g Protein; 25g Carbohydrate; 198mg Cholesterol; 1765mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jewel Cookies Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter - (3 sticks) 1 cup light-brown sugar - (packed) 2 large eggs -- separated 2 teaspoons vanilla extract 1/4 teaspoon salt 2 2/3 cups sifted all-purpose flour 2 cups finely-chopped pecans 1 cup thick raspberry jam Preheat oven to 350 degrees, and line baking sheets with parchment paper. Cream butter and sugar. Beat in egg yolks, vanilla, and salt, then the flour. Shape dough into 1-inch balls. Brush each dough ball with beaten egg whites, then roll in the chopped pecans. Place balls 2 to 3 inches apart on baking sheets. Press the center of each ball with your thumb, and fill with 1/2 teaspoon of jam. Bake until just golden around the edges, 8 to 10 minutes. Cool cookies on rack. This recipe yields about 5 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 6mg Cholesterol; 11mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jewel Salad Recipe By :Recipe from Wolfgang Puck Serving Size : 8 Preparation Time :0:00 Categories : Fruit Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pomegranates -- seeded 3 persimmons -- finely chopped 1 1/2 cups finely-chopped prunes 9 clementines -- peeled, sectioned, and finely chopped 3 Granny Smith apples -- peeled, chopped fine 3 large fennel bulbs -- finely chopped 3 large celery stalks -- finely chopped 3 radicchio heads -- halved, and thinly sliced 4 tablespoons olive oil 1 tablespoon fresh lemon juice 1 1/2 teaspoons Dijon mustard 1 tablespoon fresh orange juice Salt Freshly-ground black pepper 2 pinches sugar 2 tablespoons sherry vinegar 1 tablespoon canola oil 1/2 cup Stilton cheese -- crumbled 1/2 cup walnuts -- coarsely chopped Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate. In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate. Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately. Serves 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 13g Total Fat; (48% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Wolfgang Puck of Granita, Malibu Colony Plaza, 23725 W. Malibu Road, Malibu, CA 90265. 310-456-0488 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Julie's Cheese Souffle Recipe By :Recipe from caterer Julie Williamson Serving Size : 6 Preparation Time :0:00 Categories : Brunch Cheese Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- room temperature 4 teaspoons grated Parmesan cheese 4 teaspoons dry bread crumbs 4 ounces Jarslberg cheese 2 ounces Cheddar cheese 3 ounces Saga blue cheese 3 ounces Brie cheese 1/4 cup all-purpose flour 3 teaspoons Dijon mustard 3/4 cup whole milk -- plus 2 tablespoons whole milk 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon cayenne pepper 6 large egg yolks 12 large egg whites 1/4 teaspoon freshly-grated nutmeg Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and bread crumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides. Grate the Jarlsberg and cheddar cheeses into a small bowl. Cut the Saga blue and brie into small chunks. Combine, and set aside. Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in the flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in the milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour the souffle base into a large bowl. Whisk in the egg yolks a few at a time until smooth. Stir in the cheese until well incorporated. In the bowl of a heavy duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes. Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately. Serves 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 18g Total Fat; (63% calories from fat); 15g Protein; 8g Carbohydrate; 249mg Cholesterol; 614mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Julie's Flatbread Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 teaspoons dry yeast 3 cups all-purpose flour -- plus 1 1/2 tablespoons all-purpose flour 1 pinch sugar 1 1/4 cups warm water -- (abt 110 degrees), plus more if necessary 1/4 cup yellow cornmeal 1/4 cup fresh rosemary leaves 1 teaspoon coarse salt -- plus more 1 1/2 teaspoons coarsely-ground pepper -- plus more 4 tablespoons olive oil -- plus more 1 medium red onion -- skin removed 1 bunch sage leaves 4 husked tomatillos -- thinly sliced 6 yellow cherry tomatoes -- thinly sliced Combine the yeast, 1 1/2 teaspoons flour, and sugar in the bowl of an electric mixer. Stir in 1/4 cup warm water, and let stand until creamy, about 10 minutes. Whisk together the remaining 3 cups flour, cornmeal, rosemary, salt, and pepper; add to the yeast mixture. Using the dough hook, mix on low speed while slowly adding 1 cup warm water. Mix, adding warm water a tablespoon at a time if necessary, until the dough starts to pull away from the sides of the bowl. Mix until the dough is smooth and elastic, 5 to 6 minutes. Turn out the dough onto a clean work surface, and knead four turns into a ball. Oil a large bowl, and place the dough inside. Cover the dough with plastic wrap, and let dough rise in a warm place until doubled, about 1 hour. Turn out onto a clean work surface; divide into 12 smaller balls, each about two inches in diameter. Transfer the balls to a parchment-lined baking sheet, and loosely cover them with more plastic wrap. Heat oven to 400 degrees. On a lightly floured surface, shape one of the balls into a 3- by 5-inch rectangle with your hands. Roll out the dough to a very thin 4- by 11-inch rectangle, and transfer to an ungreased baking sheet. Slice the onion lengthwise as thinly as possible, leaving the root end intact. Fan out each slice of onion. Brush the surface of the dough with olive oil; place 3 or 4 sage leaves, 2 slices onion, 2 slices tomatillo, and 2 slices tomato on top. Sprinkle with salt and pepper. Repeat with another ball of dough. Transfer the baking sheet to oven, and bake until flatbread turns golden brown, 12 to 14 minutes. Transfer to a wire rack to cool. Working in batches, roll out, top, and bake remaining dough. Store in an airtight container up to 1 week. Makes 12. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 159mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kentucky Apple Stack Cake With Frank Recipe By :Recipe from Frank Browning and Sharon Silva Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- room temperature, plus more 3 1/2 cups sifted all-purpose flour -- plus more 1 teaspoon baking soda 1 teaspoon ground cinnamon -- plus more 1 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg -- plus more 1/2 teaspoon salt 1/2 cup light brown sugar - (packed) 1 cup sorghum or molasses 2 large eggs -- lightly beaten 1 cup buttermilk 1 pound dried apples -- chopped 4 cups hard or fresh cider or water -- more if needed Confectioner's sugar -- for dusting cake Heat oven to 350 degrees. Butter and flour five 9-inch cake pans. Set aside. Stir together flour, baking soda, 1 teaspoon cinnamon, ginger, 1/2 teaspoon nutmeg, and salt in a medium bowl. In a large bowl, using a wooden spoon, mix together 1/2 cup butter and brown sugar until creamy. Add sorghum and eggs, and beat until well combined. Add dry ingredients in three batches, alternating with buttermilk, beginning and ending with the dry ingredients. The batter will be very stiff. Divide it evenly among prepared pans, spreading it out evenly with an offset spatula. Bake until a wooden skewer inserted in the center comes out clean, 15 to 20 minutes. Transfer pans to a wire rack to cool for 10 minutes, then invert cakes onto racks and let cool completely. (The cake layers will be thin, only about 1/2 inch high.) While cake is baking, make the filling; combine dried apples with cider or water in a heavy saucepan over low heat. Bring to a gentle simmer, cover, and cook until apples are the consistency of relatively thick preserves. This will take anywhere from 20 minutes to 1 hour, depending on how dry the apples are. Add more liquid as necessary to achieve correct consistency. Flavor with cinnamon or nutmeg, if desired. Remove from heat, and let cool. To assemble cake, place a cooled layer on a serving plate. Spread one-quarter of filling evenly over top. Top with second layer, and spread with one-third of remaining apple mixture. Repeat with two more layers, dividing the remaining filling between them. Place final layer on top. Cover, and let sit overnight. Dust with confectioners' sugar just before serving. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 453 Calories (kcal); 14g Total Fat; (26% calories from fat); 8g Protein; 78g Carbohydrate; 79mg Cholesterol; 389mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Frank Browning and Sharon Silva are co-authors of "An Apple Harvest: Recipes and Orchard Lore", (Ten Speed Press, 1999; $17.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Key Lime Sables Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups Flour -- plus more 1/3 cup Confectioners' sugar 1 1/2 tablespoons Granulated sugar 1/4 teaspoon Coarse salt 3/4 cup Unsalted butter -- chilled, cut up 1 1/2 teaspoons Pure lime extract === KEY LIME CURD === 1/2 cup Sugar 2 large Eggs -- lightly beaten 1/4 cup Fresh key lime juice 2 teaspoons Grated key lime zest 4 tablespoons Unsalted butter -- cut up Place the flour, confectioners' sugar, granulated sugar, and salt in the bowl of a food processor. Pulse until well-combined. Add the butter, and pulse until coarse crumbs form. Add the lime extract, and pulse just enough to mix. Transfer the dough to a clean work surface, and flatten, forming a disk. Wrap the dough in plastic, and transfer to refrigerator; chill until very firm, at least 2 hours. Heat oven to 325 degrees. Line a baking sheet with a Silpat non-stick baking mat. Roll out the dough to an 1/8-inch thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie cutter, cut the dough into squares. Place squares on the prepared baking sheet, spaced about 1 inch apart. Bake until just golden, 15 to 17 minutes. Transfer to a wire rack to cool completely. Meanwhile, make the Key Lime Curd: Place sugar, eggs, lime juice, and zest in a medium nonreactive saucepan; set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. Remove pan from heat, and whisk in the butter, a piece at a time, until well-combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd. (Makes 3/4 cup) To assemble the sandwiches, place 1 teaspoon Key Lime Curd on the underside of half of the cooled squares. Top the curd with the remaining squares to form little sandwiches. Refrigerate until firm, about 20 minutes, and serve. Makes 24 dessert sandwiches. Comments: Key limes are smaller than the more familiar Persian limes, and their skins are yellower in color. Native to southern Asia, the key lime was transported to Spain and Portugal by Arab travelers; explorers from these two countries introduced the fruit to North America in the sixteenth century. High in vitamin C, key limes mature in the summer months, but are generally available year-round in larger supermarkets and specialty-food stores. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 8g Total Fat; (61% calories from fat); 1g Protein; 10g Carbohydrate; 36mg Cholesterol; 25mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Key-Lime Pie (Martha Stewart) Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups graham-cracker crumbs 6 tablespoons unsalted butter -- melted, cooled 3 tablespoons granulated sugar 1 pinch salt 1 can sweetened condensed milk - (14 oz) 4 egg yolks 1/2 cup fresh key-lime juice 1 tablespoon grated key-lime rind 3/4 cup heavy cream -- chilled Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, sugar, and salt in a medium bowl, and mix well. Press into a buttered 8-inch pie plate, and bake 15 minutes, until lightly browned. Let cool completely on a wire rack. In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. Pour into the prepared, cooled crust. Lower oven to 325 degrees. Return pie to oven, and bake approximately 15 to 17 minutes, until the center is set but still quivers when the pan is nudged. Remove from oven, and let stand until cool. Shortly before serving, whip cream until stiffened. Decorate pie with whipped cream, and serve at room temperature. Makes 1 pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 19g Total Fat; (85% calories from fat); 2g Protein; 5g Carbohydrate; 160mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kimchi Recipe By :Sung Pak Serving Size : 0 Preparation Time :0:00 Categories : Condiments Pickles/Relishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sweet rice flour, r all-purpose flour 1 medium napa cabbage head - (2 1/2 lbs) -- cored, and torn into 3-inch pieces 2 tablespoons coarse salt 2 tablespoons Korean red-pepper powder -- or to taste 2 large garlic cloves -- thinly sliced, and smashed 1 tablespoon sugar 1 piece ginger - (1/2" long) -- peeled, thinly sliced and smashed 2 scallions -- halved lengthwise, smashed and finely chopped Combine 1 cup water and the rice flour in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat, and allow to cool. The mixture will look like glue. Place cabbage in a large bowl. Sprinkle with 1 tablespoon salt. Stir to combine. To the cooled flour mixture, add remaining 1 tablespoon salt, the red-pepper powder, garlic, sugar, ginger, and scallions. Stir to combine. Add to cabbage, and stir to combine. Serve immediately or keep refrigerated in an airtight container for up to 1 month. This recipe yields 8 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 11286mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Martha Stewart Living television facility manager Sung Pak and his mother, Terri. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kippers With Alan Recipe By :Alan Davidson Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 pounds whole kippers -- butterflied 1 tablespoon unsalted butter -- (optional) Bring enough water to fill baking dish to a boil. Place kippers, fully opened and skin-side down, in a shallow dish. Fill dish with boiling water. To keep submerged in boiling water, cover fish with parchment paper and a small cutting board. Place something heavy on top to weigh kippers down. Let stand 3 to 4 minutes. Move fish to a serving plate, skin-side down, and top with butter, if desired. This recipe yields 2 servings. Comments: Kippers, or cured herring, is a British institution. This dish originated as a way to preserve the herring; but the curing process -- involving salting, drying, and cold smoking -- imparted such a delicious flavor to the fish, the dish has remained a favorite among the English. You can find kippers at gourmet grocery stores; select ones with a silver-red color, and serve them with bread, butter, and a cup of strong tea Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 6g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Alan Davidson, author of "The Oxford Companion to Food" (Oxford University Press, 1999; $60) Nutr. Assoc. : 0 0 * Exported from MasterCook * Kitchen-Sink Cookies Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unsalted butter -- softened 1/2 cup Sugar 1/2 cup Light brown sugar - (packed) 2 large Eggs 1 teaspoon Vanilla extract 2 cups All-purpose flour 1 teaspoon Baking soda 1/2 teaspoon Baking powder 1/2 teaspoon Salt 2 cups Old-fashioned oats 2 cups Semisweet chocolate chips 1 cup Sweetened flake coconut 1 cup Raisins 1 cup Coarsely chopped walnuts Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats. In a large bowl with a wooden spoon, mix together butter, sugar, and brown sugar until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended. Using a tablespoon or a 1-ounce ice-cream scoop, drop batter onto Silpat, spacing drops about 2 inches apart. Press tops down with the bottom of a glass. Bake for 16 to 18 minutes, or until golden. Cool on pan for 2 minutes. Remove from pan, transfer to a wire rack, and let cool completely. Makes about 4 dozen. Comments: You can mix everything by hand; this helps avoid overbeating, which may toughen the dough. These hardy treats will withstand the hazards of the U.S. Postal Service without fail. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 6g Total Fat; (49% calories from fat); 1g Protein; 13g Carbohydrate; 18mg Cholesterol; 58mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kolachke Recipe By :Karen Maderich Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sour cream -- room temperature 1 package active dry yeast - (2 1/4 tspns) 1 large egg -- lightly beaten 1 cup unsalted butter -- in small pieces 2 cups all-purpose flour 1 cup fruit preserves === SUGAR GLAZE === 1 cup confectioners' sugar -- sifted 2 tablespoons unsalted butter -- melted 2 teaspoons light corn syrup 2 tablespoons whole milk - (to 3 tbspns) Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside. Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together. On a lightly floured surface, roll out dough 1/4-inch thick. Cut into 2 1/2 inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes. For the sugar glaze, combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. (Makes about 3/4 cup) Make a thumbprint in center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer to a rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to a rack. While cookies are still warm, drizzle with Sugar Glaze. This recipe yields about 4 dozen cookies. Comments: Considered a "feast" pastry, kolachkes are traditionally served after Sunday mass or on special occasions such as weddings, Easter, or Christmas. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 5g Total Fat; (53% calories from fat); 1g Protein; 9g Carbohydrate; 16mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Karen Maderich, Waukesha, Wisconsin, a participant in the Cookie of the Week contest. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * L'amande Pastis Recipe By :Lee Hanson and Riad Nasr Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ice cubes -- as needed 3/4 part almond syrup - (to 1 part) 1 part Ricard pastis Soda -- as needed Fill a highball glass with ice. Add almond syrup, pastis, and soda. Transfer to a shaker glass. Pour back into glass. Serve immediately. This recipe yields 1 serving. Comments: Pastis is traditionally served in heavy-bottomed drinking glasses, along with a carafe of water. Some brands of pastis are made without sugar; the drink is then served with a filigree spoon on which a cube of sugar is placed, and the pastis is poured over it into the glass. Pastis, once opened, can be stored for up to a year so long as it is tightly capped. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Lee Hanson and Riad Nasr, co-chefs; Pastis, 9 Ninth Avenue, New York, NY 10014. 212-929-4844. Fax: 212-929-5676. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Ladyfingers Recipe By :Recipe from Dorrie Greenspan Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large egg whites 2/3 cup sugar -- plus 2 tablespoons sugar 5 large egg yolks 1 cup sifted flour - (minus 1 tbspn) Confectioners' sugar -- for dusting In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until they turn opaque and form soft peaks. On high speed, gradually add 2/3 cup sugar. Continue beating until the whites are glossy and hold very firm peaks. It's important that the whites develop into a very firm meringue; this will allow the batter to rest for 15 minutes and still maintain its shape. Set meringue aside. In another bowl, whisk together the yolks and the remaining 2 tablespoons sugar until well blended, 1 to 2 minutes. Using a rubber spatula, gently fold the egg-yolk mixture into the egg-white mixture. Fold in the flour, sifting the flour over the mixture in a few additions and incorporating it gingerly. Evenly position two racks in the oven, and heat oven to 450 degrees. Fit a large pastry bag with a plain 1/2-inch tip, and set aside. Cut two pieces of parchment paper to fit two baking sheets. On each sheet of paper, draw a 9-inch circle. Across one end of each parchment sheet, draw a 4- by 8-inch horizontal rectangle. Turn papers over, and place each piece on a baking sheet. Gently spoon a little more than half of the batter into the pastry bag. Positioning the baking sheet vertically, pipe a series of 4-inch ladyfinger bands within one of the rectangles: Pipe plump logs of batter from the top of the rectangle to the bottom, keeping within the lines; working from left to right, pipe one log right next to another so they're touching. Keeping firm and steady pressure on the pastry bag, you should end up with ladyfingers that are about 1-inch wide and 2/3- to 3/4-inch thick. Lightly dust completed band with confectioners' sugar. Repeat, making a second band, refilling the pastry bag as needed. Pipe the disks, making them only half as thick as the plump ladyfinger bands; to do so, exert slightly less pressure on the pastry bag. For each disk, begin piping at the center of the circle; work your way in a spiral to the drawn lines, making sure that each new concentric ring touches the previous one. If any holes remain, run an offset spatula very lightly over the disks, filling in the spaces. Let disks rest on the counter 15 minutes. Give bands a second light dusting of confectioners' sugar; there's no need to sugar the disks. Place baking sheets in the oven, keep the door slightly ajar. Bake disks and bands just until the disks and bands turn very lightly golden, being careful that they don't take on too much color, 8 to 10 minutes. Transfer the disks and bands on the parchment to wire racks to cool to room temperature. When the disks and bands have cooled, run an offset spatula under them, loosening them from the paper. Wrap well in plastic or pack in an airtight container. This recipe yields two 9-inch disks and two 4- by 8-inch bands. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1010 Calories (kcal); 26g Total Fat; (22% calories from fat); 35g Protein; 162g Carbohydrate; 1063mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 10 1/2 Other Carbohydrates NOTES : Dorrie Greenspan is the author of "Desserts by Pierre Herme", (Little, Brown & Company, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lamb Chops: Selecting And Preparing Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lamb rib chops, 3/4" thick 1 teaspoon finely-chopped fresh rosemary Fresh rosemary sprigs -- for garnish Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon extra-virgin olive oil Before cooking, trim as much fat as possible from the meat. Season with chopped rosemary, salt, and pepper. Heat oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn, and cook until an instant-read thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more. Serve warm, garnished with rosemary sprigs. Lamb is best served medium to medium-rare. This recipe yields 4 servings. Comments: A lamb chop's flavor, texture, and cost are largely determined by where the cut is made on the body. The most tender meat comes from the lamb's loins and ribs; the loin is leaner, the rib more flavorful. The sirloin chop, taken from the leg or hip, is usually inexpensive, but the meat, like that of the shoulder cut, can be tough. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 3g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lamb Guazzetto With Lidia Recipe By :Lidia Bastianich Serving Size : 8 Preparation Time :0:00 Categories : Italian Lamb Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce dried porcini mushrooms 4 bay leaves 2 whole cloves 1/3 cup olive oil 2 medium onions -- finely chopped 3 pounds boneless lamb of leg -- cut 1" pieces 1 piece lamb bone - (abt 6") 1/4 teaspoon coarse salt 1 cup dry white wine 2 teaspoons tomato paste 2 cups peeled crushed tomatoes 4 cups homemade chicken stock -- skimmed of fat (or low-sodium canned chicken broth) Freshly-ground black pepper Bring 1 cup water to a boil. Place porcinis in a small bowl. Add boiling water, and soak until soft, about 30 minutes; strain, reserving liquid. Chop porcinis, and set aside. Wrap bay leaves and cloves in a small piece of cheesecloth, and tie in a bundle with kitchen twine. In a large Dutch oven, heat oil over medium-high heat. Add onions, and sauté until transparent, about 10 minutes. Add lamb, lamb bone, and salt, and sauté 10 minutes. Add cheesecloth bundle and wine, and increase the heat to high. Cook until wine evaporates, about 10 minutes. Stir in tomato paste, softened porcinis, and reserved mushroom liquid, and cook for 5 minutes. Add tomatoes and 2 cups chicken stock; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until lamb is tender and sauce is thick and chunky, about 1 hour. As the mixture cooks, add remaining 2 cups stock, little by little, as needed. There should be about 6 cups of sauce. This recipe yields 8 servings. Comments: The Italian word for "stew" or "hash," guazzetto can also refer to a cooking technique, in which the ingredients are cooked for an hour or more in a sauce of white wine, herbs, tomatoes, and chicken broth. This technique is especially good for tougher meat like leg of lamb, because the long simmering time makes it extremely tender and flavorful. The end result is more stew-like than saucy. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 9g Total Fat; (78% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Lidia Bastianich, author of "Lidia's Italian Table" (William Morrow, 1998; $26) and "La Cucina di Lidia" (Doubleday, 1990; $36.50) and host of the cooking show "Lidia's Italian Table" Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Langues-De-Chat (Cat's Tongue) Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound unsalted butter -- room temperature, and cut into small pieces 1/2 cup superfine sugar 1 cup unbleached all-purpose flour 1/4 teaspoon salt 3 large egg whites 1/2 teaspoon pure vanilla extract Zest of 1 lemon -- grated 8 ounces bittersweet chocolate -- chopped 1 tablespoon corn syrup 1 cup chopped pistachios Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer with the paddle attachment, cream the butter. Add the sugar and continue to beat until creamy, about 2 to 3 minutes. Sift the flour 3 times with the salt. Beat in the egg whites, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour gradually, scraping down the sides. Stir in the lemon zest. Transfer the batter to a large pastry bag fitted with a #2B tip and a large size coupler. Pipe out cookies in an "s" shape, about 3-inches long. Repeat "s" pattern in reverse. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. They will become crisp as they cool. Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate and roll to coat with pistachios, let dry. This recipe yields about 5 dozen 3-inch cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 4g Total Fat; (80% calories from fat); 1g Protein; 1g Carbohydrate; 4mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lardy Cake Recipe By :Martha Kostyra Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- All-purpose flour Vegetable oil === SPONGE === 1/2 teaspoon Active dry yeast 3 1/2 cups All-purpose flour === DOUGH === 5 teaspoons Active dry yeast 3 1/2 cups Sponge pulled into small pieces 4 cups Bread flour 1 tablespoon Salt === CAKE === 2 tablespoons Ground ginger 2 tablespoons Ground cinnamon 2 teaspoons Ground coriander 1/2 teaspoon Ground nutmeg 1/2 teaspoon Ground mace 6 cups Mixed dried currants, cranberries and golden raisins 1 cup Unsalted butter -- softened 1 1/2 cups Turbinado sugar or packed light brown sugar 1/2 cup Apricot jam 1/4 cup Cognac TO MAKE THE SPONGE: In the bowl of an electric mixer, combine 1/4 cup warm water (110 degrees) and yeast. Let stand until creamy, about 10 minutes. Add 1 1/4 cup warm water and flour. Mix on low speed, 2 minutes; the sponge should feel like a very wet dough. Place sponge in a lightly oiled bowl. Cover with plastic wrap, and let stand at room temperature 24 hours. Store sponge, refrigerated, up to one week, or freeze in plastic up to three months. Bring sponge to room temperature before using. TO MAKE THE DOUGH: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup warm (110 degrees) water and yeast. Let stand until creamy, about 10 minutes. Add 1/2 cup warm water and the sponge. Mix on low speed until combined, about 2 minutes. In a medium bowl, combine flour and salt. Add to yeast mixture, and mix on low speed 1 minute. Change attachment to dough hook, and mix on medium-low speed until dough is smooth and just sticks to your fingers when squeezed, about 8 minutes. Lightly flour a work surface. Turn out dough, and knead four or five turns into a ball. Place dough, smooth side up, in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled and is slightly blistered and satiny, about 1 hour. Punch dough down, and fold over four or five times. Place folded side face down in bowl. Cover, and let rise again in a warm place until doubled in bulk and satiny, about 50 minutes. Divide dough in half, and wrap in plastic until ready to use. TO MAKE THE CAKE: Using a rolling pin, roll out half the dough into a 16-inch square on a lightly floured work surface. Cover remaining half with plastic; set aside. In a small bowl, combine spices. In a large bowl, combine dried fruit. Spread 4 tablespoons butter over top of dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons brown sugar over butter. Sprinkle one quarter of the combined spices over the sugar. Sprinkle one quarter of the dried fruit over the spices. Using the palms of your hands, gently press fruit into dough. Fold four corners of square into center, creating a smaller square, enclosing filling. Gently press down on dough with rolling pin. Spread 2 ounces butter over dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons sugar, another quarter of spices, and another quarter of the fruit. Using the palms of your hands, gently press fruit into dough; fold dough into thirds. Transfer dough to a piece of parchment paper; roll out into an 11- by 16-inch rectangle. Carefully lifting parchment, transfer to baking sheet. Refrigerate for 20 minutes to chill butter. Repeat steps one through four with remaining dough, butter, brown sugar, spices, and dried fruit. Heat oven to 350 degrees. Combine jam and cognac in a small saucepan. Set over low heat; cook until liquefied. Strain mixture; discard solids. Brush surface of lardy cakes with jam mixture. Bake cakes until golden and puffed, 35 to 45 minutes. Let cool slightly before serving. Lardy cake will keep up to three days, very tightly wrapped in plastic. Reheat cake before serving. Makes two 11- by 16-inch cakes. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart's mother, Martha Kostyra Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 5871 Calories (kcal); 201g Total Fat; (31% calories from fat); 124g Protein; 864g Carbohydrate; 496mg Cholesterol; 6524mg Sodium Food Exchanges: 50 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lasagna With Keb' Mo' Recipe By :Keb' Mo' Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans plum tomatoes - (35 oz) = (abt 6 cups) 3 tablespoons extra-virgin olive oil -- plus more 2 medium clove garlic -- finely chopped 1 tablespoon coarse salt 1 1/2 teaspoons freshly-ground black pepper 8 torn fresh basil leaves 12 whole fresh basil leaves 3 pounds fresh ricotta cheese 8 tablespoons unsalted butter -- softened 3/4 cup grated Parmigiano-Reggiano cheese -- (2 1/2 oz) 1/4 teaspoon freshly grated nutmeg 1/2 pound mozzarella cheese -- grated === FRESH SPINACH PASTA === 6 ounces stemmed washed spinach -- (1 1/4 packed cups) 4 large eggs 3 cups all-purpose flour -- plus more For the Fresh Spinach Pasta: In a medium skillet over medium heat, cook spinach, stirring occasionally, until wilted, 3 to 5 minutes. Remove from pan, and cool. Squeeze out excess liquid; there should be 1/4 packed cup of spinach. In the bowl of a food processor fitted with a steel blade, purée spinach until fine. Add 1 egg, and process few seconds more. Set aside. Mound flour in center of a work surface, and make a well in middle. Crack remaining 3 eggs into well. Beat eggs with a fork until smooth, then add spinach and egg mixture to well and stir until combined. Begin to work flour into egg mixture with fork. Use a bench scraper to work in the remaining flour, a bit at a time. Once all the flour has been incorporated, start working dough with hands to form a rounded mass for kneading. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour. Knead dough until smooth and elastic, about 5 minutes. Cover dough with an inverted bowl or plastic wrap, and let rest 1 1/2 hours at room temperature, or refrigerate overnight. Divide dough into eight pieces. Working with a few pieces at a time and keeping remaining pieces covered, flatten each portion of dough into a disk shape somewhat narrower than machine opening. Very lightly dust dough with flour. Feed through at pasta machine's widest setting, keeping in mind that machine settings differ; some have as many as ten, while others have only six. (If dough pulls or tears when passing through machine, sprinkle a little more flour over dough, just before it's fed, to keep it from sticking. When you're finished, remove excess flour with a dry brush.) As pasta sheet emerges, gently support it with palm, and guide it onto work surface. Fold sheet in half. Pass through a second time on the same setting to smooth dough and increase its elasticity. Thin dough by passing it through ever-finer settings, two passes on each setting, until sheets are almost translucent but do not tear. (Makes 8 sheets) Pass tomatoes through a food mill fitted with the large disc; set aside. Heat oil in a medium skillet over medium-low heat. Add garlic; cook until soft and light golden brown, about 2 minutes. Add reserved tomatoes, and simmer until thickened, about 35 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Stir in torn basil leaves; set aside. In a large bowl, combine ricotta, butter, Parmesan cheese, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until well combined. Set aside. Oil a rimmed baking sheet; set aside. Cover and bring a large pot of salted water to a boil. Add one sheet of pasta at a time to boiling water. Cook for 1 minute, and transfer to prepared baking sheet. Repeat until all pasta has been cooked. Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside. Assemble the lasagna: Spread 1/2 cup tomato sauce in the bottom of a 9- by 13-inch baking pan. Place a layer of lasagna sheets in the pan, allowing sheets hang over the ends of pan. Spread 1/4 of the ricotta cheese mixture evenly over pasta and sprinkle with mozzarella. Top with a layer of pasta, cut to fit inside pan. Spread 1 cup tomato sauce over pasta. Repeat layering process, alternating pasta layers with cheese and sauce layers (there should be a total of three cheese layers and two sauce layers). Bring pasta hanging over ends of the pan up and over the top of final layer. Use more pasta, if necessary, to completely cover top. Spread with 1 1/2 to 2 cups tomato sauce. Dollop top of lasagna with remaining ricotta cheese mixture. Sprinkle with remaining mozzarella. Place on prepared baking sheet, and transfer to oven. Bake until the top is bubbling and light golden brown, 45 to 50 minutes; garnish with whole basil leaves. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 17g Total Fat; (53% calories from fat); 9g Protein; 25g Carbohydrate; 100mg Cholesterol; 569mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - prepared by musician Keb' Mo' Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lavender Ice Cream Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole milk 3 tablespoons dried edible lavender flowers 5 large egg yolks 3/4 cup sugar 1 cup heavy cream In a medium saucepan, combine milk and lavender. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium heat. Add half of the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Remove from heat and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice water bath and let stand, stirring frequently, until chilled. Freeze in an ice-cream maker according to manufacturer's instructions. Makes about 1 quart. VARIATIONS: Choose the herbs you'd like to work with, keeping these two things in mind: First, the amount of herb or spice you use will depend on its flavor and intensity. (Cinnamon has a strong flavor, so you'd use less than sage, for example, which is milder.) And second, the longer the herb or spice steeps in the milk, the stronger the flavor of the ice cream will be. For cinnamon ice cream, substitute 6 sticks of cinnamon for the lavender, and let milk steep overnight. When reheating the milk, sift in 1 teaspoon ground cinnamon. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 1998 Calories (kcal); 130g Total Fat; (57% calories from fat); 35g Protein; 181g Carbohydrate; 1456mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lavender-Honey-Glazed Chicken Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lavender honey 5 fresh bay leaves 1 small thyme bunch 2 tablespoons butter 3 pounds roasting chicken 3 fennel stalks -- cut into 3" pieces 2 tablespoons dried lavender buds 1/2 cup homemade chicken stock or canned low-fat chicken stock 1/2 cup dry white wine Salt Freshly-ground black pepper Heat oven to 450 degrees. Place the lavender honey, butter, 1 bay leaf, and half of the thyme sprigs in a small saucepan over low heat. Cook until just warm. Wash and dry the chicken. Season the chicken, inside and out, with salt and pepper. Place fennel stalks, remaining bay leaves, remaining thyme, and lavender buds into the cavity. Place chicken in a small roasting pan, and transfer to oven for 30 minutes. Rotate the pan, and roast 15 minutes. Pour the honey mixture over the entire chicken, and roast 10 minutes. Remove chicken from oven, remove from pan, and transfer to a cutting board with a well. Let stand 5 minutes. If there are any burned particles in the pan, remove with a slotted spoon, and discard. Using a large spoon, remove and discard fat. Place the roasting pan over high heat, add chicken stock and wine, and bring to a boil. Boil until thickened, 3 to 4 minutes. Pass gravy through a fine strainer, and serve with the chicken. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 621 Calories (kcal); 45g Total Fat; (67% calories from fat); 43g Protein; 5g Carbohydrate; 194mg Cholesterol; 261mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Spring Omelet Recipe By :Recipe from Julie Williamson and Memrie Lewis Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Brunch Egg Dishes Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 8 tomatoes -- seeded, diced 3/4 teaspoon salt 1/2 teaspoon freshly-ground black pepper 21 large eggs 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne pepper 3 tablespoons melted unsalted butter, preferably clarified 3/4 cup grated Vermont Cheddar cheese 3/4 cup grated St. Andre cheese 2/3 cup basil leaves - (loosely packed) 5 ounces spinach leaves -- torn in half 1 tablespoon chopped fresh thyme leaves 1 small leek -- julienned 2 tablespoons snipped chives In a medium saucepan, heat the olive oil over medium heat. Add the tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer the tomatoes to a stainless-steel strainer, and drain any excess liquid. Set aside. Heat the oven to 350 degrees. In a large bowl, combine the eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork. Melt 1 tablespoon clarified butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using a spatula, gently pull the sides of omelet toward the center so that any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes. Transfer skillet to the oven and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Invert skillet onto a baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly as you inert so omelet doesn't slide. Set aside in a warm place. Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon clarified butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Top with basil leaves. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top. Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and carefully invert skillet onto another baking sheet to release second layer. Carefully slide on top of the first one, and set both aside in a warm place. Carefully wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon clarified butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining spinach and thyme on top. Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto another baking sheet, and slide on top of the other two layers. Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Makes 6 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 18g Total Fat; (55% calories from fat); 21g Protein; 12g Carbohydrate; 655mg Cholesterol; 492mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Spring Salad Recipe By :Martha Stewart Serving Size : 5 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse salt 25 asparagus stalks - (to 30) -- trimmed 5 large eggs -- room temperature 3 tablespoons olive oil 2 shallots - (to 3) -- finely chopped 1/2 pound morel mushrooms -- well cleaned 2 tablespoons white wine 2 tablespoons chicken stock or water 1 roasted garlic clove -- (optional) 2 heads radicchio -- washed 5 slices prosciutto 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon mustard Freshly ground pepper -- to taste 1 pinch granulated sugar 2 tablespoons fresh cilantro 5 cups baby salad greens 1/4 cup chervil 2 tablespoons rice-wine vinegar 1 tablespoon canola oil 1 slice bread 5 sprigs flat-leaf parsley Bring a large stockpot of salted water to a boil, and add asparagus. Let cook until bright green and tender, 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside. Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove the eggs from the water with the skimmer, and transfer to a bowl of ice water to cool and stop cooking. Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shallots, and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken stock, and clove of roasted garlic, if desired. Season to taste with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve. Place radicchio leaves in a large shallow bowl. Arrange prosciutto on top in a decorative pattern. Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season to taste with salt, pepper, and a pinch of sugar. Drizzle vinaigrette over the prosciutto. Sprinkle cilantro over top, and cover with baby greens. Arrange the asparagus in bunches on greens in a spokelike pattern. Top with chervil. Whisk together rice-wine vinegar and canola oil in a small bowl. Season to taste with salt and pepper. Drizzle vinaigrette over asparagus. Remove the poached eggs one by one, blotting them on a piece of bread. (The bread acts as a natural sponge.) Place 1 egg in between each spoke of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately. Serves 5. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 34g Total Fat; (50% calories from fat); 70g Protein; 5g Carbohydrate; 346mg Cholesterol; 6206mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Vegetable Omelet With Carole Recipe By :Carole Peck Serving Size : 6 Preparation Time :0:00 Categories : Egg Dishes Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pine nuts 8 baby artichokes 1 tablespoon freshly-squeezed lemon juice Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons coarsely-chopped fresh flat-leaf parsley 6 tablespoons olive oil 1 1/2 pounds fresh spinach -- washed, and tough stems removed 14 garlic cloves -- finely chopped 1 teaspoon ground cumin 1 medium onion -- diced 1 star anise 1 tablespoon honey 1 tablespoon pastis 8 ripe plum tomatoes -- cut in eighths, and excess seeds discarded 1 ounce grated aged goat cheese 14 large eggs Preheat oven to 350 degrees. Place pine nuts in a single layer in a small rimmed baking sheet; toast until golden and aromatic, 8 to 12 minutes. Shake sheet halfway through baking to make sure nuts toast evenly. Pare the artichoke bases flat, and remove tough outer leaves. Trim tops. Quarter artichokes. Toss with lemon juice, and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium heat. Add artichokes, and sauté 10 minutes. Stir in parsley. Set aside. Place a large pot over high heat. Add spinach with some water still clinging to the leaves, and cook until wilted. Transfer to a colander to drain, pressing to remove any additional moisture. Place spinach in the bowl of a food processor. Add 2 cloves chopped garlic and the cumin; season with salt and pepper. Process until a smooth paste forms. Transfer to a small bowl, and stir in toasted pine nuts. Set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and star anise, and cook until onions are translucent, about 2 minutes. Add remaining 12 cloves finely chopped garlic, and cook 3 minutes more. Stir in honey and pastis. Add tomatoes, stir, and cook, covered, for 10 minutes. Uncover, stir, and continue to cook until the mixture has reduced and thickened, about 10 minutes more. Season with salt and pepper. Remove from heat. Transfer to the bowl of a food processor, and process to form a smooth paste. Set aside. Break 6 eggs into a medium bowl, and beat lightly with a fork. Season with salt and pepper. Heat 1 tablespoon oil in an 8-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add eggs, and cook, shaking skillet or gently stirring, until just beginning to set. Place cooked artichoke hearts over omelet to cover. Continue to cook until bottom is fully set. Invert omelet onto a plate. Slide omelet back into skillet, cooked-side up. Return to heat, and continue to cook until set, about 1 minute. Slide omelet onto a platter, and sprinkle with half the goat cheese. Break 4 eggs into same medium bowl. Beat lightly with a fork. Season with salt and pepper. Heat 1 tablespoon oil in the same skillet over medium heat. Add egg mixture, and cook, shaking skillet or gently stirring, until bottom is set. Invert omelet onto a plate. Slide omelet back into skillet, cooked-side up. Return to heat, and continue to cook until set. Top with reserved spinach mixture, spreading evenly. Place on top of artichoke omelet. Break remaining 4 eggs into same medium bowl. Beat lightly with a fork. Season with salt and pepper. Heat remaining tablespoon olive oil in the same skillet over medium heat. Add egg mixture, and cook, shaking skillet or gently stirring, until bottom is set. Invert omelet onto a plate. Slide omelet back into skillet, cooked-side up. Return to heat and continue to cook until set. Slide tomato omelet on top of spinach omelet. Spread with 1 cup reserved tomato mixture. Sprinkle 1/2 ounce goat cheese over top. Serve at room temperature, or reheat in a 350 degrees oven for about 8 minutes. Cut into wedges, and serve with additional tomato mixture, if desired. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 27g Total Fat; (65% calories from fat); 18g Protein; 14g Carbohydrate; 436mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Carole Peck, Executive chef and owner, Carole Peck's Good News Café, 694 Main Street South, Woodbury, CT Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Le Bernardin Fish Soup Recipe By :Recipe from Maguy Le Coze and Eric Ripert Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 2 large garlic heads -- cloves smashed, and peeled 1 medium onion -- peeled 2 celery stalks -- thinly sliced 1 medium carrot -- peeled, sliced 1 medium fennel bulb 1 small bay leaf 2 segments from a star anise 1 teaspoon fennel seeds 2 teaspoons saffron threads 1 piece orange peel, 1 1/2" square 5 sprigs fresh flat-leaf parsley 1 cup best-quality tomato paste 2 large tomatoes -- diced Fine sea salt Freshly-ground white pepper 1/2 cup dry white wine 5 cups Fish Fumet -- (see recipe) 9 pounds small white non-oily fish such as red snapper or bass 1 pinch cayenne pepper 18 slices French baguette, 1/2" thick 1/2 garlic clove -- peeled 1 1/2 cups finely-grated Gruyere cheese Halve onion lengthwise and thinly slice. Thinly slice fennel crosswise. In a large, wide stockpot set over medium heat, add olive oil. Add the garlic, onion, celery, carrot, fennel, bay leaf, star anise, fennel seeds, saffron threads, orange peel, parsley sprigs, tomato paste, diced tomatoes, and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft and begin to caramelize, about 15 minutes. Add the wine, and stir with a wooden spoon, scraping up any bits from the bottom of the pot. Reduce heat to low, and simmer until almost all the wine evaporates, about 1 1/2 minutes. Add the fish fumet, and simmer about 20 minutes. Clean and debone fish, remove heads and cut each fish across into 4 or 5 pieces (leaving about 6 pounds fish). Add fish; simmer for 20 minutes more, pressing on the fish often with the back of a wooden spoon to break up the flesh. Continue to simmer until fish is in very small pieces, about 20 minutes more. Transfer the soup to a food mill fitted with a fine disk placed over a large bowl, and pass the soup through. Return the soup to the cleaned stockpot. Over high heat, bring the soup to a boil, whisking frequently to prevent the bottom from scalding. Season with cayenne pepper, salt, and white pepper to taste. Toast the baguette slices, and rub each one with the garlic clove. Distribute the soup evenly into six bowls. Place a baguette slice in each bowl of soup; the bread should float directly in the soup. Sprinkle the baguette and soup generously with cheese, and serve. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 5g Total Fat; (44% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Maguy Le Coze and Eric Ripert are the co-authors of "Le Bernardin Cookbook: Four Star Simplicity" (Doubleday, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Le Weekend Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter -- melted, cooled Butter -- for greasing pans 2 2/3 cups sifted flour -- plus more 6 large eggs -- room temperature 1 1/4 cups granulated sugar 1 teaspoon pure vanilla extract Grated zest of 1 lemon 1 tablespoon fresh lemon juice 1 cup apricot jam 1/4 cup cognac or fresh orange juice 1 cup confectioners' sugar Heat the oven to 350 degrees. Butter and flour two 3- by 10-inch loaf pans. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and granulated sugar until mixture holds a ribbon-like trail on the surface when you raise the whisk, 3 to 5 minutes. Add vanilla and lemon zest; beat to combine. Sift a third of the flour over the batter; gently fold in with a rubber spatula. Add remaining flour in two more batches. Fold in melted butter. Divide batter evenly between pans. Place pans on a baking sheet; transfer to oven. Bake until cakes pull away from sides of pans, 50 to 55 minutes. Transfer pans to wire rack set over a baking sheet, let cool 5 minutes. Invert pans, releasing cakes. Trim tops of cakes level with a serrated knife. Place cakes top-sides-down on rack. Combine apricot jam and cognac in a small saucepan. Set over medium-low heat; cook 3 minutes. Set a fine sieve over a small bowl. Using a rubber spatula, press on solids, passing glaze through sieve. Brush tops and sides of cakes with apricot glaze. Let glaze set. In a small bowl, whisk together confectioners' sugar, 1 tablespoon water, and the lemon juice. Pour second glaze over cakes, letting it run down the sides. Let set; serve. Makes 2 cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cakes" - - - - - - - - - - - - - - - - - - - Per serving: 5695 Calories (kcal); 306g Total Fat; (47% calories from fat); 70g Protein; 695g Carbohydrate; 1867mg Cholesterol; 507mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 30 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leek Dip Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup slivered almonds 2 tablespoons unsalted butter 2 medium leeks, white and pale-green parts -- thinly sliced 16 ounces sour cream 1 fresh goat cheese log - (14 oz) 1 tablespoon chopped fresh flat-leaf parsley Salt -- to taste Freshly-ground black pepper -- to taste Heat oven to 350 degrees. Spread slivered almonds on a baking pan; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop, and set aside. Melt butter in a medium sauté pan over medium-low heat, and add leeks. Sauté until soft and translucent, about 5 minutes. Set aside to cool. Place the sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, and salt and pepper to taste. Keep covered with plastic in the refrigerator until ready to serve. Serve this dip with cucumber, cauliflower, fennel, daikon radishes, jícama, kohlrabi, and celery. This recipe yields 3 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1388 Calories (kcal); 137g Total Fat; (86% calories from fat); 22g Protein; 26g Carbohydrate; 263mg Cholesterol; 249mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Christmas Dream Television Special, December 2000 - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leek Tart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches leeks, white parts only 1 sheet puff pastry 1 tablespoon olive oil 1 bunch scallions -- chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly-ground black pepper 1 pound Gorgonzola or other blue cheese -- crumbled Heat oven to 350 degrees. Slice the white part of each leek into 1/4-inch rounds, and soak in a large bowl of water to remove any sand. On a lightly floured work surface, roll puff pastry to a 1/4-inch thickness, about 12 inches in diameter. Line a 9-inch round or rectangular tart pan (with a removable bottom) with puff pastry. Carefully line pastry with aluminum foil, and weight with beans, rice, or pastry weights. Bake for 10 to 15 minutes. When pastry begins to color around the edges, remove weights and foil, and continue to bake until pastry turns golden brown, 10 to 12 minutes. Place pan on a wire rack, and let cool completely before filling. While the pastry bakes, drain the sliced leeks, and assemble the filling. In a medium saute pan, warm the olive oil over high heat. Saute the leeks and scallions until soft, about 6 minutes; season with salt and pepper. Remove from heat. Fill the baked pastry shell with the crumbled cheese, and top with the sauteed leeks and scallions. Bake in the back of the oven for 20 minutes, or until the cheese bubbles. Slice and serve immediately. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 tart" - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 31g Total Fat; (73% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 1059mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Leek, Fennel, and Goat Cheese Stuffed Mushrooms Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1/4 small fennel bulb -- trimmed, thinly shaved on a mandoline, and roughly chopped 1 small leek, white and light green parts -- cut 1" pieces, and well washed 3/4 teaspoon ground coriander Kosher salt Freshly-ground black pepper 4 ounces fresh goat cheese 1 recipe Golden Mushroom Caps -- (see recipe) Heat the butter in a medium skillet over medium heat. Add the fennel and the leeks and cook until softened, 5 to 8 minutes. Add the coriander and season with salt and pepper to taste. Transfer to a large plate to cool. Reserve 2 tablespoons for garnish. Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mixture until well combined. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and broil until hot throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve hot. Makes 2 dozen. Comments: Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on the season. Buy a very small bulb, about 1 pound, for this recipe. Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" - - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (81% calories from fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lefse Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Russet Burbank potatoes 1/2 cup unsalted butter -- room temperature 1/2 cup heavy cream 1 1/2 tablespoons sugar 1 teaspoon salt 1 1/2 cups all-purpose flour -- plus more Soft butter -- for serving Sugar -- for serving Cinnamon -- for serving Peel potatoes, and cut into quarters. Place in a medium saucepan. Cover with cold water. Bring to a simmer. Keep potatoes at a low simmer until a skewer slips in and out easily, about 20 minutes. Drain potatoes in a colander. Allow potatoes to sit until cool enough to handle. Put potatoes through ricer or place in large mixing bowl, and mash using a potato masher. Beat in the butter, cream, sugar, and salt. Cover and refrigerate overnight. The next day, add the flour. Stir until well blended. Divide into twenty equal portions. Heat lefse griddle, electric fry pan, or pancake griddle to 400 degrees. On floured surface, roll out the balls of dough until very thin, making circles about 10 to 12 inches in diameter. Using a long, thin spatula, transfer to heated griddle and cook on each side. Stack, between two terrycloth towels covered with a plastic bag. To serve, spread lefse with soft butter, and fold into quarters or roll up. Some people like lefse sprinkled with sugar or cinnamon sugar. To serve on tray along with cookies, spread lefse with butter, sprinkle with cinnamon and sugar, and roll up. Cut rolls into 1-inch pieces on the diagonal. To freeze, fold lefse into quarters and wrap airtight in foil or plastic wrap. To serve, remove from freezer, thaw, and reheat in foil in oven at 300 degrees, 10 to 15 minutes. This recipe yields 20 lefse. Comments: Lefse is the Norwegian take on crepes, as common as its cousin is in France, and just as versatile. Lefse is made from potato dough, which is rolled thin and cooked golden brown on a hot griddle. Lefse prepared with butter and sugar, or cinnamon and sugar is a common Norwegian dessert; wrapped around meats and cheeses, lefse can also be an appetizer or main course. This recipe calls for Russet Burbank potatoes, which are grown in Idaho and throughout the Midwest. Because they are low in moisture but high in starch, Russet Burbanks are especially well suited for baking. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "20 lefse" - - - - - - - - - - - - - - - - - - - Per serving: 1978 Calories (kcal); 138g Total Fat; (62% calories from fat); 23g Protein; 165g Carbohydrate; 411mg Cholesterol; 2193mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com)and from "The Finnish Cookbook" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leg Of Lamb With Jim Recipe By :James Botsacos Serving Size : 4 Preparation Time :0:00 Categories : Lamb Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup extra-virgin olive oil -- plus 1 tablespoon extra-virgin olive oil 1 fennel bulb -- trimmed, and finely chopped 1 medium scallion bunch, white and most of greens -- thinly sliced = (about 1 cup) 1 tablespoon coarsely-chopped garlic 1 garlic clove -- quartered 1 1/2 cups thinly-sliced wild greens -- see * Note 1 teaspoon toasted fennel seeds -- freshly ground or crushed in a mortar Freshly-ground black pepper -- to taste 1/4 cup chopped fresh mint 1/2 cup crumbled feta cheese 3 1/2 pounds half lamb leg w/ shank bone - (to 4 lbs) -- semi-boned, and butterflied Coarse salt -- to taste 1 teaspoon dried Greek oregano -- crumbled 1/2 cup dry white wine -- more if needed === OPTIONAL === Okra Onion And Tomato Stew -- (see recipe) Phyllo Rolls With Wild Greens -- (see recipe) * Note: Use greens such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens. In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely. Crumble feta cheese over cooled greens; stir to combine. Taste, and adjust seasoning. Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight. Preheat oven to 450 degrees. Make four small slits in lamb, and insert garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes. Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock. Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb. Serve with okra stew and phyllo rolls, if desired. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 26g Total Fat; (85% calories from fat); 4g Protein; 6g Carbohydrate; 17mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of executive chef James Botsacos, of Molyvos, 871 Seventh Avenue New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Capellini With Caviar Recipe By :Recipe from Ina Garten Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lemons Olive oil -- for cooking pasta 1 pound dried capellini 1 cup unsalted butter -- melted 1 teaspoon coarse salt 1 teaspoon freshly-ground white pepper 5 1/4 ounces good black caviar With a grater, remove zest from lemons. Juice 2 of the lemons. Set zest and juice aside. Drizzle some olive oil into a large pot of lightly salted boiling water, add capellini, and cook until al dente, about 2 minutes. Drain quickly, leaving a little water with the pasta. Quickly toss pasta with melted butter, zest of two lemons, lemon juice, salt and pepper. Place one serving of pasta on each plate, and top with a large dollop of caviar. Garnish with remaining zest. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 31g Total Fat; (94% calories from fat); 1g Protein; 3g Carbohydrate; 83mg Cholesterol; 318mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Chiffon Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cake flour (not self-rising) 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar -- plus 1 tablespoon granulated sugar 3 large eggs -- separated 1/4 cup vegetable oil 1 tablespoon freshly-squeezed lemon juice 2 tablespoons grated lemon zest 1/2 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar Confectioners' sugar -- for dusting Heat oven to 325 degrees, and have ready an ungreased seven-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside. In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add the reserved dry ingredients, and beat until smooth. In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add the remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes. Gradually fold egg-white mixture into the batter; start by folding in one-third, then fold in the remaining two-thirds. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted into the middle comes out clean and the cake is golden, about 45 minutes. Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving. This recipe yields one 7-inch cake. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 seven-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 1309 Calories (kcal); 68g Total Fat; (45% calories from fat); 16g Protein; 164g Carbohydrate; 561mg Cholesterol; 1016mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 11 Other Carbohydrates NOTES : Recipe originally from Martha Stewart newsletter Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Curd (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large egg yolks Zest of 2 lemons 1 cup fresh lemon juice 1 1/2 cups sugar 1 cup cold unsalted butter -- cut up Combine yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Using a whisk, combine mixture. Place over medium heat, stirring constantly with a wooden spoon; make sure to stir sides and bottom of saucepan. Cook until mixture is thick enough to coat the back of wooden spoon, 20 to 25 minutes. Remove the saucepan from heat. Hold a fine sieve over a medium bowl, and push mixture through sieve with the back of a ladle. Add the butter, one piece at a time, stirring with the wooden spoon to incorporate into a smooth consistency. Transfer to a medium bowl. Lay plastic wrap directly on surface to avoid forming a skin, and wrap tightly. Place in the refrigerator until firm and chilled, about 3 hours. Lemon Curd may be made up to 1 day in advance. Makes 3 1/3 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1935 Calories (kcal); 61g Total Fat; (27% calories from fat); 34g Protein; 324g Carbohydrate; 2552mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 9 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lemon Dal Recipe By :Recipe from Ismail Merchant Serving Size : 10 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups masoor dal - (2 lbs) -- see * Note 1/2 cup vegetable oil -- plus 3 tablespoons vegetable oil 1 large white onion -- peeled, halved, and thinly sliced 1 small white onion -- peeled, chopped 3 bay leaves - (to 4) 4 cinnamon sticks (3") -- halved 1 garlic clove -- chopped 1 tablespoon chopped peeled fresh ginger 1 teaspoon cayenne pepper 4 cups boiling water - (to 6) 4 cups chicken stock 1 teaspoon salt -- to taste 1 lemon -- halved 2 tablespoons fresh coriander * Note: Masoor dal is a salmon-pink lentil that turns yellow when cooked. It is available in specialty food stores and Indian grocery stores. Pick over the masoor dal for small stones, rinse under cool water, and set aside. Heat 1/2 cup oil in a large deep pot over medium-low heat. Saute the large sliced onions, bay leaves, cinnamon, garlic, ginger, and cayenne; cook until onions soften. Stir in lentils, mix with onions and spices, and continue to cook, stirring often, 2 to 3 minutes. Add 2 cups boiling water, chicken stock, and salt to the pot, and bring to a boil. Reduce heat, and simmer for about 5 minutes. Add 2 more cups of boiling water. Squeeze the lemon, and strain the juice for seeds. Add the juice and the rinds to the pot, cover, and simmer over low heat for 45 minutes, stirring often. If necessary, add 1 to 2 additional cups of water to the dal to maintain a soupy consistency. As the dal cooks, heat the remaining vegetable oil in a small saute pan. Saute the chopped second onion over medium heat until it begins to brown. Pour the onion-oil mixture onto the dal just before serving. Garnish with coriander leaves, and serve hot. Serves 10 to 12. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 15g Total Fat; (89% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1073mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Drop Wafers (Martha Stewart) Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter -- room temperature 1 cup sugar -- plus more 1 large egg Zest of 2 lemons 2/3 cup all purpose flour 1/4 teaspoon baking soda 1 pinch salt 2 tablespoons minced candied lemon peel -- see * Note * Note: To make your own candied lemon peel, simmer blanched lemon peel in a simple syrup (equal parts water and sugar) for about 15 to 20 minutes. Remove from heat and let sit in the syrup overnight. Dry the peel on a cooling rack and then toss in sugar to coat. Store the candied lemon peel in an airtight container. Heat oven to 350 degrees. Line 2 baking sheets with Silpat nonstick baking mats and set aside. In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine. In a bowl, whisk together flour, baking soda, salt, and finely chopped candied lemon peel; add to butter mixture and mix on medium-low to combine, about 20 seconds. Remove the dough to a sheet of plastic wrap. Chill until firm, about 15 to 20 minutes. Pinch off dough and shape into 1-inch balls. Drop the ball in the sugar; using the sugar to keep the dough from sticking to your hands, roll the ball of dough around to coat completely in sugar. Place the cookies on the prepared baking sheet, about 2 inches apart. Press to flatten slightly, the cookies should be about 1/4-inch thick. (Keep the remaining dough in the refrigerator while not in use.) Bake until just golden, about 10 minutes. Remove to a wire rack to cool. This recipe yields about 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 2g Total Fat; (35% calories from fat); trace Protein; 8g Carbohydrate; 13mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Meringue Cake Recipe By :Mrs. Martha Kostyra, Martha Stewart's mother Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup room temperature unsalted butter -- plus more 3 cups sifted all-purpose flour -- plus more 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 4 large eggs 1 1/4 cups buttermilk 1 1/2 teaspoons pure vanilla extract Zest of 2 lemons === LEMON CURD FILLING === 4 large egg yolks 2 large whole eggs 3/4 cup sugar 1/2 cup freshly-squeezed lemon juice 4 tablespoons unsalted butter -- in small pieces Zest of 2 lemons === SWISS MERINGUE === 6 large egg whites 1 1/2 cups sugar 1 teaspoon pure vanilla extract Make the Lemon Curd Filling: In a small, heavy-bottomed saucepan, whisk together the egg yolks and whole eggs. Add sugar and lemon juice. Set over low heat, and cook, stirring constantly, until mixture coats the back of a wooden spoon, 8 to 10 minutes. Remove pan from heat, and stir to cool slightly. Strain curd through a sieve set over a small bowl. Add the butter, a piece at time, stirring until smooth after each addition. Stir in the lemon zest, and let cool completely. (Makes 1 1/2 cups) Heat oven to 350 degrees. Butter two round 8- by 2-inch cake pans. Line the bottoms with parchment paper. Dust bottoms and sides of pans with flour, making sure to coat pans evenly. Tap to remove any excess. Sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Gradually add sugar, and beat until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating after each addition until batter is no longer slick, about 5 minutes; scrape down sides. Reduce mixer speed to low. Slowly add sifted flour mixture, alternating with the buttermilk a little at a time, starting and ending with flour. Beat in vanilla and lemon zest. Divide batter evenly between the prepared pans. Bake until a cake tester inserted into the center comes out clean, about 55 minutes. Transfer pans to a wire rack to cool for 15 minutes. Remove cakes from pans, and return to wire rack to cool completely, about 1 hour. To assemble, turn cakes upside-down onto cardboard cake rounds and remove parchment paper. Using a serrated knife, slice each cake in half horizontally. You will have four layers. Spread 1/3 of the lemon curd filling over the bottom layer. Top with second cake layer, and spread with 1/3 more of the filling. Remove the cake round from second cake. Top with third cake layer. Spread with the remaining filling. Top with fourth cake layer. Chill assembled cake until set, at least 1 hour, or overnight. Make the Swiss Meringue: Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Use immediately. (Makes enough for one 8-inch cake) Heat oven to 400 degrees. Using an offset spatula, spread the Swiss Meringue all over the cake, making decorative swirls. Place cake, still on cake round, on a Silpat (French nonstick baking mat) lined baking sheet. Transfer to oven. Bake, watching carefully, until meringue has browned around edges and begins to brown elsewhere, 3 to 5 minutes. Transfer cake, on round, to a serving plate. When slicing cake, run a knife under hot water, then wipe dry, and cut. Repeat with hot water between slices. This recipe yields one 8-inch round layer cake. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 5814 Calories (kcal); 99g Total Fat; (15% calories from fat); 111g Protein; 1137g Carbohydrate; 2107mg Cholesterol; 4820mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 57 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Scented Ginger Almond Crisps Recipe By :Janice Elder Serving Size : 120 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sliced almonds 3 1/2 cups all-purpose flour 1 cup sugar 1 tablespoon ground ginger 2 teaspoons grated lemon zest 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 cup unsalted butter -- room temperature 1/2 cup molasses 1 teaspoon pure lemon extract 1 teaspoon pure vanilla extract 1/4 cup minced crystallized ginger Heat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Bake until golden, 5 to 10 minutes. Remove almonds to a shallow bowl to cool. Turn off oven. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, ginger, lemon zest, baking soda, and cinnamon. Add butter, molasses, lemon extract, and vanilla extract, and beat until combined. With a wooden spoon, stir in almonds and crystallized ginger. Divide dough in half. Shape each half into a 7- by 3-inch rectangle about 1 1/4-inch thick. Wrap in plastic, and refrigerate until very firm, about 2 hours. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Using a sharp knife, cut rectangles crosswise into very thin slices, thinner than 1/8 inch, if possible. Arrange on prepared baking sheets 1/2 inch apart. Bake until just beginning to darken around edges, 8 to 10 minutes. Transfer crisps to wire racks to cool. This recipe yields about 10 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 2g Total Fat; (44% calories from fat); 1g Protein; 6g Carbohydrate; 4mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Janice Elder of Charlotte, North Carolina, who was a runner-up in the Martha Stewart Cookie of the Week Contest. During a visit to a Moravian community in Winston-Salem, North Carolina, she became enraptured by the delicate, crisp tea cookies made by the Moravians and went on to develop a similar tasty recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Semolina Custard In Phyllo With James Recipe By :James Botsacos Serving Size : 0 Preparation Time :0:00 Categories : Custards Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups milk 1 1/2 cups granulated sugar 1 cup unsalted butter -- plus 2 tablespoons unsalted butter Zest from 1 lemon 3/4 cup fine semolina (preferably Greek) 3 large eggs 1/4 cup olive oil 1/4 cup ground cinnamon 9 phyllo sheets 3 tablespoons confectioners' sugar In a medium saucepan, combine the milk, 1 cup granulated sugar, 2 tablespoons butter and lemon zest. Bring to a simmer over low heat. Whisk in the semolina and cook, stirring, until the mixture is thick, 6 to 8 minutes. Remove from heat and whisk in the eggs, one at a time. Return saucepan to heat and cook, stirring constantly, for 30 to 40 seconds, to cook the eggs. Remove custard from heat and let cool to room temperature. Preheat oven to 325 degrees. In a small saucepan, melt the remaining 2 sticks butter with the oil; use some of this mixture to brush an 8-inch round nonstick springform baking pan. In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 tablespoon of the cinnamon. Stack phyllo on a work surface and cover with parchment paper then with a damp kitchen towel. Working with one sheet of phyllo at a time, place one of the corners into the center of the pan and gently press the dough so that it fits tightly into the pan. Lay the corner of a second sheet of phyllo into the center of the pan, slightly overlapping the first sheet of phyllo. Press the second sheet tightly into the pan. Lay a third sheet of phyllo in the same manner, covering the remainder of the pan (one layer of dough is now completed). Using a pastry brush, brush the phyllo with a generous amount of the butter mixture. Lightly sprinkle with cinnamon-sugar mixture. Place three more sheets of phyllo into the pan in the same manner, brushing with the butter mixture and sprinkling with cinnamon sugar. Repeat process again with the remaining 3 sheets of phyllo (you will now have completed three layers). Fill phyllo-lined pan with the custard; spread evenly. Working with one layer at a time, fold phyllo sheets toward the center of the pan. Brush generously with the butter mixture and sprinkle with cinnamon sugar. Repeat folding, buttering, and sprinkling until all layers have been folded toward the center. Do not sprinkle the top layer as the sugar may burn and darken the pastry. Prick all over with a fork and bake, on a Silpat-lined baking sheet, until golden brown, about 1 hour. Combine the remaining tablespoon of cinnamon with the confectioners' sugar and sprinkle over the surface of the phyllo when removed from oven. Let rest 5 to 10 minutes before slicing. Serve warm or at room temperature. This recipe yields 1 eight-inch round pastry. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 eight-inch round pastry" - - - - - - - - - - - - - - - - - - - Per serving: 4335 Calories (kcal); 308g Total Fat; (62% calories from fat); 52g Protein; 369g Carbohydrate; 1252mg Cholesterol; 683mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 59 1/2 Fat; 20 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of executive chef James Botsacos, of Molyvos, 871 Seventh Avenue New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Squares Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- sifted 1/2 cup confectioners' sugar -- sifted 3/4 cup chilled unsalted butter -- cut up 6 large eggs 3 cups granulated sugar Grated zest of 3 lemons 1 cup fresh lemon juice -- plus 2 tablespoons fresh lemon juice 1 cup blanched almonds -- chopped, toasted Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectioners' sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9- by 13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool. Reduce oven to 300 degrees. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling into baked crust, and bake until filling sets, about 40 minutes. Cool for at least 1 hour. Allow to cool. Dust with confectioners' sugar, slice into pieces with a sharp knife, and serve. This recipe yields about 3 dozen. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 4544 Calories (kcal); 105g Total Fat; (20% calories from fat); 89g Protein; 844g Carbohydrate; 1122mg Cholesterol; 361mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 16 Fat; 40 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Sugar Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lemons 2 cups sugar Using a citrus zester, remove the zest from all of the lemons. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off as possible.) Roughly chop zest; transfer to the bowl of a food processor fitted with blade attachment. Add 1 cup sugar to the zest in the food processor. Pulse until the zest has been finely ground, about 3 minutes. Transfer the ground mixture to a medium bowl. Add the remaining cup sugar, and toss until evenly mixed. Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour. Store the sugar in an airtight container in a cool, dry place up to 1 month. This recipe yields about 1 pound. Comments: Because this sugar lasts so long, you can make it well in advance; you can also use other citrus fruit, such as limes or oranges, with this technique. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 1583 Calories (kcal); 1g Total Fat; (0% calories from fat); 2g Protein; 418g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 27 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 * Exported from MasterCook * Lemon Tart With Nicole Recipe By :Nicole Plue Serving Size : 10 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup crème fraiche 6 large eggs 3 large egg yolks 1 tablespoon lemon zest 2 cups freshly-squeezed lemon juice 1 vanilla bean -- scraped 2 cups sugar -- plus more 4 gelatin sheets -- softened in water (or 1/4 oz powdered gelatin) 12 tablespoons unsalted butter -- room temperature === SHORT CRUST DOUGH === 2 cups all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 1 1/4 cups unsalted butter -- room temperature 1 large egg yolk Make the Short Crust Dough: In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Roll dough out, about 1/8-inch thick, between two layers of parchment paper. Chill until firm, about 1 hour. (Makes about 1 1/2 pounds) Heat oven to 350 degrees. Remove short crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Chill until firm, about 20 minutes. Remove dough-lined flan ring from refrigerator. Bake until a light golden brown, 15 to 18 minutes. Cool completely on a wire rack before filling. Combine crème fraiche, eggs, egg yolks, lemon zest, lemon juice, vanilla bean, and sugar in a medium-size heat-proof bowl. Place over a pot of simmering water. Cook, stirring occasionally until mixture thickens, about 20 minutes. Remove from heat, and stir in softened gelatin sheets. Strain mixture through a fine mesh sieve set over a medium-size bowl. Cover surface of mixture with plastic wrap to prevent skin from forming. Set mixture in an ice bath to cool to 100 degrees. Add butter, and using a handheld immersion blender, mix for 5 minutes. Pour into prebaked tart shell. Chill until mixture is firm, 2 to 3 hours. Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize the sugar to a golden brown, using a blow torch or placing under a broiler. This recipe yields 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 703 Calories (kcal); 47g Total Fat; (59% calories from fat); 8g Protein; 65g Carbohydrate; 313mg Cholesterol; 157mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Nicole Plue, pastry chef; Guastavino Restaurant, Bridgemarket, 409 East 59th Street (between 1st Avenue and York), New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Tart With Ruth Recipe By :Recipe from Ruth Rodgers, co-owner, The River Cafe, London Serving Size : 0 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole eggs 9 egg yolks Grated zest of 7 lemons Juice of 7 lemons 1 3/4 cups sugar 1 1/4 cups unsalted butter -- softened === SWEET PASTRY SHELL === 2 1/2 cups all-purpose flour -- unbleached 1 pinch salt 1 cup cold unsalted butter -- cut 1/2" cubes 1 cup confectioners' sugar 3 egg yolks creme fraiche -- (optional) Make the Sweet Pastry: In a food processor, combine flour, salt, and butter, and pulse until the mixture resembles coarse bread crumbs, or cut in the butter with a pastry cutter. Add sugar and egg yolks, and pulse again until the dough comes together, which will be almost immediately. Turn the dough out on a piece of plastic wrap, form it into a ball, wrap, and chill for at least 1 hour. Heat oven to 350 degrees. Coarsely grate chilled pastry into a fluted, 12-inch loose-bottomed tart pan. Press dough down evenly, about 1/8-inch thick, on the bottom and up the sides of pan; do not let pastry warm. Chill again for at least 30 minutes. Line shell with parchment paper and pie weights. Bake for 15 minutes, or until lightly browned. Allow shell to cool before filling. Make the filling by combining eggs, egg yolks, lemon zest and juice, and sugar in a large, nonreactive saucepan over very low heat. Whisk until eggs break up, and combine with the sugar. Add half of the butter, and continue whisking to prevent the mixture from curdling. Once the mixture thickens enough to coat the back of a wooden spoon, add the remaining butter, and stir until very thick. (If the mixture curdles, quickly remove from heat; strain into a bowl, and immediately cool over an ice bath.) Remove from heat, and continue stirring until lukewarm. (You can cool it more quickly by transferring the filling to a bowl set in an ice bath.) Heat broiler. Spoon the lemon filling into the Sweet Pastry tart shell. Prevent the crust from burning by placing a tart ring upside down over the top edges of the tart. Place under the broiler for 5 to 10 minutes, or until the top is speckled with brown, caramelized spots; rotate the tart, if necessary. Serve plain or with a dollop of creme fraiche. This recipe yields one 12 inch tart. Source: "Martha Stewart Living Magazine, Sep 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 twelve-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 5631 Calories (kcal); 321g Total Fat; (50% calories from fat); 101g Protein; 595g Carbohydrate; 4294mg Cholesterol; 592mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 23 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Thyme Wafers Recipe By :Martha Stewart Serving Size : 42 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup heavy cream 4 strips lemon zest, 1 1/2" long 3 thyme sprigs 2 tablespoons thyme leaves -- for sprinkling 4 large egg whites 1 cup superfine sugar 1 cup all-purpose flour -- sifted 1 pinch salt 5 tablespoons unsalted butter -- melted, cooled 1 teaspoon pure lemon extract Nnonstick cooking spray Heat oven to 350 degrees. Line a baking sheet with a Silpat. Spray lightly with nonstick cooking spray, and set aside. In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve. In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds. Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool. This recipe yields about 3 1/2 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 2g Total Fat; (58% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Broiled Tempeh Recipe By :Recipe from Donald Yance Jr. Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces tempeh -- cut bite-sized 1 large onion -- sliced 2 medium zucchini -- sliced 1 red pepper -- chopped 2 lemons -- freshly squeezed 1 orange -- freshly squeezed 2 tablespoons tamari 2 tablespoons toasted sesame-seed oil 2 tablespoons untoasted sesame-seed oil Freshly-ground black pepper -- to taste Red chile flakes -- to taste Combine all ingredients in a glass baking dish, and marinate overnight. Heat oven to 400 degrees. Transfer ingredients to a shallow baking pan, and bake for 30 minutes, stirring occasionally to prevent sticking. Finish by broiling for 5 minutes. Serve over short-grain brown rice. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 7g Total Fat; (24% calories from fat); 18g Protein; 29g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Donald Yance Jr., AHG, Clinical Nutritionist and Master Herbalist, Wellsprings Center for Natural Healing Inc., 2226 Black Rock Turnpike, Fairfield, CT 06432. 203-333-6007. Author of "Herbal Medicine, Healing & Cancer: A Comprehensive Program for Prevention and Treatment" (Keats Publishing, l999; $21.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Cassis Bonbons Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- room temperature 3 1/2 cups confectioners' sugar -- sifted 3/4 teaspoon lemon extract Grated zest of 1 lemon 1/8 teaspoon salt 2 tablespoons whole milk 1 2/3 cups cake flour (not self-rising) 1/4 cup light corn syrup 1 tablespoon vegetable oil 1 tablespoon cassis === ROYAL ICING === 1 cup confectioners' sugar -- sifted 3 1/4 teaspoons meringue powder To make the Royal Icing: In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine sugar, meringue powder, and 2 tablespoons water. Mix on low speed 10 to 15 minutes. If the icing is too dry, add up to 1/2 teaspoon more water, and mix. Use icing to decorate bonbons. (Makes about 1 cup) Heat oven to 325 degrees. Line a baking sheet with a Silpat, and set the baking sheet aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, cream the butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine. Add the milk, and reduce mixer speed to low. Slowly add the cake flour, and mix until well blended and the dough pulls away from the sides of the bowl. Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on a Silpat-covered baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes. Bake bonbons until firm but not colored, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper. In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add the cassis, and stir until smooth. Pour half of warm glaze over the tops of the bonbons. Let set, about 15 minutes. Repeat. Wait until glaze is dry, then decorate bonbons with royal icing. Place decorated bonbons on a wire rack to set. Store bonbons in an airtight container in a single layer up to 2 days. This recipe yields about 2 dozen bonbons. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 4g Total Fat; (76% calories from fat); trace Protein; 3g Carbohydrate; 11mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Curd Tartlets Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar -- (optional) 1 cup cold unsalted butter -- cut up 12 large egg yolks 1 1/2 cups granulated sugar Grated zest of 2 lemons 1 cup freshly-squeezed lemon juice 1 cup unsalted butter -- cut up In the bowl of a food processor, add flour, salt, and sugar. All ingredients should be cold. Add the butter, and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic and chill for at least an hour. On a lightly floured surface, roll out the pastry to a 1/8-inch thickness. Lightly dust the dough with flour to prevent the rolling pin from sticking to the dough. Stagger the tartlet pans 3/4 inch apart, in the approximate shape of the dough. Transfer dough to lay over tartlet pans by rolling it up on the rolling pin. Unroll it gently over the tartlets, taking care not to stretch it. Press the dough into the pans with a floured ball of dough. Roll the pin over the tops of the pans to trim the dough. Prick each tartlet 5 or 6 times with a fork. Transfer tartlets to a baking sheet. Refrigerate until firm, about 15 minutes. Heat oven to 375 degrees. Line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake for 15 to 18 minutes. When the pastry begins to color around the edges, remove the foil and weights, and continue to bake just until the pastry dries out and turns amber. Remove to a rack to cool completely. Make the lemon curd: Pass the egg yolks through a strainer set over a heavy saucepan to remove any traces of white. Add the lemon zest, lemon juice, and sugar. Whisk to combine. Set over medium heat; stir constantly with a wooden spoon, making sure to stir all sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of the wooden spoon, 20 to 25 minutes. Remove saucepan from heat. Add the butter, one piece at time, stirring with a wooden spoon into a smooth mixture. Transfer warm curd to a large pastry bag fitted with a coupler. Pipe curd into cooled tartlet shells to the rim, about 1/4 cup. Refrigerate until curd is cooled and set, about 30 minutes. Serve the same day. This recipe yields 24 three-and-a-half-inch tartlets. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 10g Total Fat; (47% calories from fat); 3g Protein; 23g Carbohydrate; 127mg Cholesterol; 94mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Pepper-Dill Aquavit Recipe By :Marcus Samuelsson Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 bunch dill -- stemmed 1 lemon -- quartered 1 lime -- quartered 1 tablespoon black peppercorns -- (to 2 tbspns) 1 tablespoon white peppercorns 2 tablespoons red peppercorns - (to 3 tbspns) 1 3/4 liters potato vodka Fill a large 2-quart-capacity glass jar with, dill, lemon and lime quarters, and peppercorns. Pour vodka into jar. Cover, and let stand at room temperature for 3 weeks. Strain vodka through cheesecloth. Discard solids, and carefully pour infused vodka back into original bottle. Keep infused aquavit in freezer until ready to serve. Serve chilled, directly from freezer. This recipe yields 1.75 liters flavored aquavit. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 3/4 liters" - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Marcus Samuelsson, executive chef; Aquavit, 13 West 54th Street, New York, NY 10019. 212-307-7311. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Thyme Wafers Recipe By :Martha Stewart Serving Size : 42 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup heavy cream 4 strips lemon zest - (1 1/2" each) 3 sprigs thyme 2 tablespoons thyme leaves -- for sprinkling 4 large egg whites 1 cup superfine sugar 1 cup all-purpose flour -- sifted 1 pinch salt 5 tablespoons unsalted butter -- melted and cooled 1 teaspoon pure lemon extract Nonstick cooking spray Heat oven to 350 degrees. Line a baking sheet with a Silpat. Spray lightly with nonstick cooking spray, and set aside. In a small, heavy-bottom saucepan, combine the cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve. In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream, and lemon extract, and whisk until well combined, about 30 seconds. Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool. This recipe yields about 3 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 2g Total Fat; (57% calories from fat); 1g Protein; 3g Carbohydrate; 6mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemonade (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup freshly-squeezed lemon juice === SUGAR SYRUP === 2/3 cup sugar 4 strips lemon rind (yellow part only) -- 2" long To make the Sugar Syrup: In a small saucepan, combine sugar, 1/2 cup water, and lemon rind. Bring to a boil, remove from heat, and cool. (Makes 1 cup) In a large pitcher, combine 2 quarts cold water, sugar syrup, and lemon juice. Add ice, and serve in tall glasses This recipe yields about 2 quarts. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 516 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 133g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Lemony Green Pea Snack Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 teaspoons salt 1 lemon -- cut into 8 wedges 4 cups fresh whole green peas in pods 1 1/2 tablespoons extra-virgin olive oil 1 garlic clove -- minced 1 tablespoon fresh mint leaves -- chopped Place 1/2 cup of water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the used lemons as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute. Remove the lid from the skillet, and continue to simmer 1 to 2 minutes until almost all the water has evaporated. Add the olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat. Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 5g Total Fat; (84% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 667mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lentil Feta Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup beluga lentils -- rinsed, picked over 2 garlic cloves -- halved lengthwise 1 bay leaf 1 cup finely-chopped celery - (abt 2 stalks) 1 small red onion -- cut into small dice 1 small red pepper -- roasted, peeled, cut into small dice 1 cup finely-chopped flat-leaf parsley 1 tablespoon finely-chopped fresh rosemary 1/3 cup freshly-squeezed lemon juice 2 tablespoons extra-virgin olive oil 4 ounces coarsely-crumbled feta cheese - (abt 1 cup) Coarse salt -- to taste Freshly ground black pepper -- to taste 3 heads baby lettuce, such as lola rosa 1 small cucumber -- peeled, seeded, and cut in 1/8" slices Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until the lentils are tender. Drain and rinse the lentils under cold water. Discard the garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary. In a small bowl, whisk together the lemon juice and olive oil. Drizzle over lentil mixture, add the feta and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with the cucumber slices. Serves 4 to 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 7g Total Fat; (62% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lettuce Bundles with Spicy Peanut Noodles Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Pasta Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole boneless duck or chicken breasts 1/2 cup soy sauce -- plus 3 tablespoons soy sauce 1 garlic clove 1 piece peeled ginger (3/4") -- halved 2 1/4 teaspoons ground fresh chile paste 7 tablespoons smooth peanut butter 3 tablespoons sugar 4 1/2 tablespoons peanut oil Juice of 1 lime 6 ounces vermicelli or capellini (angel hair) 1/2 cup toasted chopped peanuts 2 ounces garlic chives or scallions -- cut 4" lengths 1 Japanese or Kirby cucumber -- thinly sliced 2 heads Boston or other butterhead lettuce -- leaves separated Place the duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch wide strips with a knife. In a food processor, pulse the garlic and ginger until finely chopped. Add the chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside. Bring a large pot of salted water to a boil. Add the noodles, and cook unitl al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf. Makes 6 to 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 20g Total Fat; (69% calories from fat); 6g Protein; 13g Carbohydrate; 0mg Cholesterol; 1974mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lightly Breaded Sauteed Sweetbreads With James Recipe By :James Peterson Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Sweetbreads Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds veal sweetbreads 1 1/2 cups fresh bread crumbs 1 cup all-purpose flour 2 large eggs 2 teaspoons coarse salt 1 teaspoon freshly-ground black pepper 6 tablespoons clarified unsalted butter -- or more Lemon wedges -- for serving Soak sweetbreads overnight in enough cold salted water to cover; refrigerate. After soaking, drain, rinse, and transfer to a large saucepan. Fill with enough cold water to cover. Bring just to a simmer over high heat. Immediately drain sweetbreads, and place on a parchment-lined baking sheet. Cover with parchment paper, and top with a cutting board. Weight sweetbreads with a pot or other moderately-heavy object. Refrigerate for at least 4 or up to 24 hours. Trim any pieces of fat or loose membrane from sweetbreads with a paring knife, being careful not to remove too much that the sweetbreads come apart. Spread bread crumbs and flour in separate baking dishes. Lightly beat eggs, and season with salt and pepper. Place in a baking dish. Slice sweetbreads lengthwise into 1/4-inch-thick slices. Dredge sweetbreads in flour, and pat to rid excess flour. Coat each slice with egg, wiping off excess. Coat with bread crumbs on both sides. Arrange slices on a parchment-lined baking sheet. Heat clarified butter in a nonstick sauté pan over medium-high heat. Gently place filets, most attractive side down first, in sauté pan. Sauté, turning gently, until golden brown, about 2 minutes on each side. Serve topped with herb butter and lemon wedges. This recipe yields 4 servings. Comments: It is a common misconception that sweetbreads are brains; they are actually the edible thymus glands of veal, young beef, lamb, and pork. There are two thymus glands, one in the throat and one near the heart; the heart sweetbread is generally more desirable because of its delicate flavor and firm, smooth texture. Sweetbreads from milk-fed veal and young calves are considered the best; ones from beef can be tough, from pork strongly flavored. When purchasing sweetbreads, look for plump, firm, white meat, because redness indicates the animal's age. Before cooking, they must be soaked overnight in salted water. Prepare them right away; sweetbreads are very perishable. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g Protein; 32g Carbohydrate; 94mg Cholesterol; 1059mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of James Peterson, Chef and author Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ligurian Lemon Cake Recipe By :Recipe from Dorie Greenspan Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === LEMON CAKE === 7 tablespoons melted unsalted butter -- room temperature 1 3/4 cups all-purpose flour -- plus more 1 1/2 teaspoons double-acting baking powder 1 cup granulated sugar Zest of 2 lemons -- finely chopped 1 tablespoon fresh lemon juice 4 large eggs -- room temperature 3 tablespoons milk -- room temperature 2/3 cup extra-virgin olive oil 1 pint fresh raspberries === MERINGUE === 1 large egg white 1/4 cup granulated sugar confectioners' sugar mixed berries, such as raspberries, strawberries, or blueberries To make the Lemon Cake: Heat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess. In a large bowl, sift the flour and baking powder; set aside. Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer. Using the whisk attachment, beat in the eggs on medium-high until the mixture is pale and thick, about 3 minutes. With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add the lemon juice, melted butter, and olive oil; beat until blended. Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter). Bake cake until golden and pulls away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes. Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right-side up, and allow to cool to room temperature. Once cooled, the cake is ready to serve or to decorate with meringue. To make the Meringue and assemble the dessert: Heat oven to 475 degrees with rack positioned in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks. Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks form. Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners' sugar. Bake the cake until lightly browned, 4 to 6 minutes. Garnish the cake with the mixed berries, if desired, and serve. Serves 10 to 12. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 348 Calories (kcal); 17g Total Fat; (42% calories from fat); 5g Protein; 45g Carbohydrate; 75mg Cholesterol; 104mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : Dorie Greenspan is the author of "Desserts by Pierre Herme" (Little, Brown, 1998; $35). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lili's Apple Strudel Recipe By :Lili Fable Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tablespoons unsalted butter -- melted 1/4 cup finely-ground almonds 1/4 cup finely-ground walnuts 2 pounds Cortland, Macoun or Winesap apples, or other good baking apples -- (abt 8 small) 1/3 cup golden raisins 6 tablespoons sugar Zest of one lemon 2 teaspoons ground cinnamon -- plus more 2 tablespoons cornstarch 16 sheets phyllo Heat oven to 450 degrees. Brush a large baking pan with melted butter. Set aside. Combine almonds and walnuts in a small bowl. Set aside. Peel core and cut apples into 1/4-inch slices. Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside. Bring 3/4 cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples. Stir to combine. Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times. Spread 1/4 cup nuts over bottom one-third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mixture in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges, and brush with butter. Finish rolling, and place seam-side down in prepared pan. Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling. Transfer to oven, and bake until golden, about 10 minutes. Lower heat to 350 degrees. Continue baking until juices are bubbling and apples are tender when pierced with a knife, 30 to 40 minutes more. This recipe yields 2 twelve-inch strudels. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 twelve-inch strudels" - - - - - - - - - - - - - - - - - - - Per serving: 1545 Calories (kcal); 115g Total Fat; (64% calories from fat); 3g Protein; 137g Carbohydrate; 310mg Cholesterol; 26mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 23 Fat; 5 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Lili Fable, who is co-owner along with Anthony, and Paul Fable of The Poseidon Bakery, 629 Ninth Avenue, New York, NY 10036. 212-757-6173. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lily's Beef Stew Recipe By :Lily Mei, Martha's friend in Jackson Heights, NY Serving Size : 8 Preparation Time :0:00 Categories : Beef Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds boneless beef shin or chuck -- cut in 2" cubes 3 tablespoons olive oil 1 piece peeled ginger - (abt 1") -- cut 1/8" slices 1/4 cup dry white wine 2 tablespoons dark soy sauce 1 tablespoon dark brown sugar 4 star anise 1 cinnamon stick - (3" long) 1 1/2 teaspoons coarse salt Steamed rice -- for serving Comments: A traditional Hunan dish, this stew is flavored with star anise and cassia (a close relation to cinnamon that's available in Asian food stores), and makes a perfect addition to a Chinese New Year's dinner. Fill a large pot halfway with water, and bring to a boil. Add cubed beef, stirring often to prevent sticking. Cook for 1 minute. Drain beef into a colander, and shake to remove excess water. Heat wok over high heat. Add olive oil, swirling to coat the sides of wok. Add drained beef, and sauté until lightly browned, about 5 minutes. Add ginger, white wine, soy sauce, brown sugar, star anise, and cinnamon. Continue to sauté until evenly browned, about 5 minutes, stirring to combine. Add 1 cup water and transfer beef mixture to a large pot. Add additional 1 1/2 cups water, cover, and bring to a boil over medium-high heat. Reduce heat to simmer and cook until meat is almost tender, 1 1/2 hours. Season with salt and continue to simmer until meat is tender, 1/2 hour. Serve with steamed rice. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 6g Total Fat; (75% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 354mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lily's Chestnuts Recipe By :Recipe from Lily Mei Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds raw whole chestnuts - (50 to 55) 5 cups coarse salt To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, a quarter-inch per cut, on the rounded side of the shell. Place chestnuts in a wok, pour salt over them, and stir to combine. Cook over medium-high heat, stirring every 2 minutes, until chestnuts color slightly and begin to crack open, about 20 minutes. Using a slotted spoon, remove to a baking pan to cool several minutes. Serve warm. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 75200mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Lime Meltaways Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unsalted butter -- room temperature 1 cup confectioners' sugar Grated zest of 2 limes 2 tablespoons freshly-squeezed lime juice -- see * Note 1 tablespoon pure vanilla extract 1 3/4 cups all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon salt * Note: One hint for getting the most juice possible from your fresh limes: Before cutting them, roll the fruits, gently but firmly, under the heel of your hand across the counter. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, lime juice, and vanilla extract; beat until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture to butter mixture, and beat on low speed until combined. Between two 8- by 12-inch pieces of parchment paper, roll dough into two 1 1/4-inch diameter logs. Chill until firm, at least 1 hour. Heat oven to 350 degrees. Line two baking pans with Silpats (French nonstick baking mats). Place remaining sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on pans, spaced 1 inch apart. Bake cookies until barely golden, 12 to 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag, and toss to coat. Bake or freeze remaining dough. Store cookies in an airtight container for up to 2 weeks. This recipe yields about ?? cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2077 Calories (kcal); 140g Total Fat; (60% calories from fat); 24g Protein; 182g Carbohydrate; 372mg Cholesterol; 557mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lime-Glazed Cornmeal Cookies Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1 cup sugar 1 large egg 4 teaspoons grated lime zest 2 tablespoons fresh lime juice 2 teaspoons grated orange zest 1/2 teaspoon pure almond extract 1 1/2 cups all-purpose flour 1 cup yellow cornmeal -- plus more === LIME GLAZE === 3 1/4 cups confectioners' sugar 8 tablespoons fresh lime juice 2 1/2 teaspoons grated lime zest In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract. With the mixer on low speed, add the flour and cornmeal. Continue beating until well blended. Transfer the dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour. Heat oven to 350 degrees. Line two baking sheets with Silpat nonstick baking mats. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into a bowl filled with cornmeal. Flatten balls with the bottom of glass until dough is about 1/4-inch thick. Bake cookies until crisp and light golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely. Meanwhile, make the Lime Glaze: Sift confectioners' sugar into a medium bowl. Add lime juice; stir until smooth. Stir in the lime zest. Use the glaze immediately. (Makes 1 1/3 cups) Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container up to 1 week. This recipe yields about 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 8g Total Fat; (46% calories from fat); 2g Protein; 19g Carbohydrate; 28mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Club Burgers with Anne Recipe By :Recipe from Anne Rosenzweig Serving Size : 4 Preparation Time :0:00 Categories : Beef Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter -- room temperature 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped chives 1 teaspoon chopped fresh rosemary 2 pounds freshly-ground beef, combination of chuck and shoulder Coarse salt Freshly-ground black pepper Vegetable oil for grill 4 semolina rolls -- split Baby lettuce -- for garnish Sliced plum tomatoes -- for garnish In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; alternatively, this could also be done in a food processor. Turn out onto parchment or plastic wrap and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to one month. Heat grill or grill pan. Form 4 eight-ounce burgers, 1-inch thick. Cut four 1/8-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a 1/4-inch slice of compound butter inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper. Oil grill with a small amount of vegetable oil to prevent sticking. Grill burgers for five to seven minutes per side for medium doneness. Remove from grill and place each burger on a roll and serve garnished with lettuce and tomato. Makes 4 burgers. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 815 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 248mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates NOTES : Anne Rosenzweig is executive chef and owner of Lobster Club; 24 East 80th Street; NY, NY 10022; 212-249-6500, for reservations Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Club Sandwich with Anne Recipe By :Recipe from Anne Rosenzweig Serving Size : 1 Preparation Time :0:00 Categories : Lobster Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds steamed lobster -- shell removed 1 tablespoon lemon mayonnaise 3 slices toasted brioche, 1/2" thick 3/4 cup mixed field greens 8 slices plum tomato, 1/4" thick 4 slices bacon -- cooked === LEMON MAYONNAISE === Juice of 1 lemon Zest of 1 lemon 2 egg yolks 1 cup canola oil Salt Freshly-ground black pepper LEMON MAYONNAISE: In a food processor with the metal blade, process the zest, half the lemon juice and egg yolks to blend. Slowly add oil in a thin stream until mixture emulsifies and thickens. Season with remaining lemon juice and salt and pepper to taste. (Makes about 1 1/4 cups) SANDWICH: Slice lobster meat from tail and claws crosswise pieces, about 3/4-inch thick. Spread the mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the quantity of tomato, field greens, bacon, and lobster meat between two slices of brioche. To assemble, stack the second layer on top of the first layer with ingredients facing up. Place the last piece of brioche, mayonnaise-side down, on top of the second layer. Pierce opposite corners of the sandwich's top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife. Makes 1 serving. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 2192 Calories (kcal); 241g Total Fat; (97% calories from fat); 13g Protein; 1g Carbohydrate; 447mg Cholesterol; 418mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates NOTES : Anne Rosenzweig is executive chef and owner of Lobster Club; 24 East 80th Street; NY, NY 10022. For reservations, call 212-249-6500 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Rolls with Homemade Mayonnaise Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Lobster Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lobster Hamburger buns Butter Lettuce leaves Salt Freshly-ground black pepper Lemon juice -- to taste Beefsteak tomato slices === HOMEMADE MAYONNAISE === 2 large eggs 1/4 teaspoon dry mustard 3/4 teaspoon coarse salt 2 tablespoons freshly-squeezed lemon juice 1 cup light olive oil 1 cup vegetable or safflower oil According to tradition, a lobster roll is served in a grilled hot dog bun and stuffed with a mayonnaise-based lobster salad. During one trip to Maine, Martha discovered this twist on the traditional lobster roll, calling for toasted hamburger buns rather than hot dog rolls and creamy homemade mayonnaise spread on the buns instead of mixed with the lobster. Begin by cooking a lobster and removing the meat from its shell. An easy way to do this is by slicing the tail down the center of underside and pulling it out, or by breaking off the tail and running a fork or lobster pick inside and around the shell. Slice the tail meat at an angle. After spreading the buns with butter, toast them in a skillet until they turn a golden brown. While they're still hot, spread the mayonnaise on each bun, laying one leaf of crispy lettuce on top. Place the sliced lobster on the bottom bun, and season with salt and pepper and lemon juice to taste. Top with a slice from a fresh beefsteak tomato, and set the other half of the bun on top. HOMEMADE MAYONNAISE: Place eggs, mustard, salt, and lemon juice in the bowl of a food processor or a blender jar. Pulse several times to combine. Combine the olive and vegetable oil. Turn on the machine, and pour the oil, drop by drop, until the mixture thickens. Add the remaining oil in a steady stream. Store in the refrigerator, tightly covered, up to 7 days. (Makes 2 1/2 cups). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 10g Total Fat; (35% calories from fat); 39g Protein; 2g Carbohydrate; 517mg Cholesterol; 1965mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster with Red and Yellow Tomatoes Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Lobster Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lobsters - (1 1/2 lb ea) 1 teaspoon Dijon mustard 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons red wine vinegar Salt Freshly-ground black pepper 6 tablespoons olive oil 3 1/2 pounds tomatoes, red, yellow and orange -- seeded, diced 3 tablespoons basil leaves -- chopped 4 cups pea shoots or mesclun or watercress leaves Pour 1 inch of water into large stockpot; bring to a boil. Add lobsters, head first, cover, and cook until meat is opaque, 12 to 15 minutes. (Note: This cooking method produces the tastiest lobsters. The more traditional one immerses them in a large pot of boiling water.) Remove from pot; transfer to cutting board back-side down. Meanwhile, whisk mustard, vinegars, and salt and pepper to taste. Slowly whisk in oil until combined; set aside. Toss together the tomatoes, basil, and 3 tablespoons vinaigrette, and set aside. Using a sharp large knife, cut the lobsters in half down the middle. Divide the pea shoots among four dinner plates, and place the lobsters on top. Fill the body cavities with the tomatoes, and sprinkle with pepper. Serve the remaining vinaigrette on the side. Makes 4 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 20g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lollipops Recipe By :Recipe from Jacques Torres Serving Size : 24 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable-oil cooking spray Lollipop molds of your choice 2 1/4 cups granulated sugar 2/3 cup light corn syrup 5 drops flavored oil of your choice 1 drop food coloring of your choice Lightly spray each mold with vegetable-oil cooking spray. Use your fingers to spread the spray around inside the mold and into all its little crevices. Set the prepared molds aside while you cook the sugar. Combine sugar, 3/4 cup water, and corn syrup in a 2-quart heavy-bottomed saucepan, and place over medium-high heat. The corn syrup will make the cooked sugar harder and crunchier. It will also help prevent the cooked sugar from melting as quickly. Stir the sugar mixture gently and slowly to ensure that it cooks evenly (if you do not stir it, there will be hot spots where the sugar will cook faster than in the rest of the mixture). Dip a clean pastry brush in cold water and brush the inside of the pan clean several times as the sugar cooks, to prevent the sugar from recrystallizing. Insert a candy thermometer into mixture, and cook the sugar mixture to 310 degrees to 320 degrees, known as the "hard-crack" stage. Remove the pan from the heat and pour sugar mixture into a heatproof measuring cup with a spout. Add the desired flavoring and food coloring to the hot sugar, and carefully stir it in using a wooden skewer or chopstick. Immediately pour the hot sugar into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within each mold. Set the molds aside to allow the sugar to cool completely. When cooled, simply pop out the lollipops. This recipe yields about 2 dozen, depending on molds. Comments: Originally, a lollipop was a hard candy without a stick. Lollipops are mentioned in a number of Charles Dickens novels. The word "lolly" is an eighteenth-century term for "mouth." The earliest lollipop with a stick was a hard candy stuck onto the end of a slate pencil. It first appeared in the United States in the second half of the nineteenth century. Confectioner George Smith started making hard candy on a stick and named it after his favorite racehorse, Lollypop. Smith's company adopted the name for its candy on a stick and patented the name in 1931. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 26g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Jacques Torres is the author of "Dessert Circus at Home: Fun, Fanciful and Easy-to-Make Desserts", (William Morrow and Company Inc., 1999; $22) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Low-Fat Matzo Balls Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Dumplings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large eggs Salt 1 1/2 cups matzo meal In a medium bowl, beat the eggs. Add 3/4 cup water and 1 1/2 teaspoons salt; whisk to combine. Whisk in the matzo meal, and chill batter overnight. Line a baking pan with parchment paper, and set aside. Bring a large, wide saucepan of salted water to a boil. Slightly dampen your fingertips, and form 2 heaping tablespoons of the batter into a 1 1/2-inch ball, being careful not to compress the mixture too much, and place the ball on the pan. Form the remaining balls. Place a ball on a large spoon, and slide it into the boiling water. Add as many balls as will fit in the pan without overcrowding, keeping in mind that the balls will double in size while they cook. When the balls float to the surface, after about 3 minutes, reduce the heat to medium. Cover, and cook about 45 minutes. To test for doneness, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more. Using a slotted spoon, transfer the matzo balls to a plate. Cook the remaining balls. Makes 20. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "20 balls" - - - - - - - - - - - - - - - - - - - Per serving: 1173 Calories (kcal); 29g Total Fat; (23% calories from fat); 51g Protein; 165g Carbohydrate; 1122mg Cholesterol; 337mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Luscious Apricot Squares Recipe By :Tina Ireland Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter - (plus more) -- room temperature 2/3 cup dried apricots 1 1/3 cups all-purpose flour 1/4 cup granulated sugar 1 cup light brown sugar - (firmly packed) 2 large eggs -- lightly beaten 1/2 cup chopped walnuts 1/2 teaspoon baking powder 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt Confectioners' sugar Heat oven to 350 degrees. Butter an 8- by 8- by 2-inch baking pan, and set aside. Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain in a fine sieve, and chop fine. Set aside. Combine 1 cup flour, 1/2 cup butter, and granulated sugar in a large bowl. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool. Combine remaining 1/3 cup flour, chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes. Transfer to a wire rack to cool in the pan. Cut into 2-inch squares. Dust with confectioners' sugar. This recipe yields 16 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 3g Total Fat; (26% calories from fat); 3g Protein; 15g Carbohydrate; 23mg Cholesterol; 56mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Tina Ireland of Arkadelphia, Arkansas, who was a runner-up in the Martha Stewart Cookie of the Week Contest. Her recipe was already a grand champion winner at the local county fair in Arkadelphia, Arkansas. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macadamia Toffee Chip Cookies Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter -- room temperature 1 cup granulated sugar 2/3 cup light-brown sugar - (packed) 2 large eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 2 cups cake flour (not self-rising) 2 teaspoons baking soda 1 teaspoon salt 3 cups toffee chips 2 1/2 cups coarsely-chopped macadamia nuts - (11 oz) Preheat the oven to 350 degrees. Line baking sheet with a Silpat baking mat or parchment paper, and set aside. In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week. This recipe yields 3 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 8g Total Fat; (59% calories from fat); 1g Protein; 11g Carbohydrate; 31mg Cholesterol; 133mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macaroni and Cheese (Martha Stewart) Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- plus extra 6 slices good white bread 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon freshly-grated nutmeg 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon cayenne pepper -- or to taste 4 1/2 cups grated sharp white cheddar 2 cups grated Gruyere -- or 1 1/4 cups grated Pecorino-Romano 1 pound elbow macaroni Heat the oven to 375 degrees. Remove crust from bread and tear into 1/4- to 1/2-inch pieces. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle with remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve. Serves 12. Comments: You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 12g Total Fat; (36% calories from fat); 9g Protein; 37g Carbohydrate; 36mg Cholesterol; 414mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macaroni and Potato Salad Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Pasta Potatoes Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large potatoes - (abt 2 lbs) Salt 2 cups sugar snap peas 3/4 pound elbow macaroni 1 pound sliced bacon 1/2 cup mayonnaise -- plus 2 tablespoons mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons cider vinegar 1/4 teaspoon freshly-ground black pepper 1/2 cup fresh mint leaves -- torn Peel potatoes and cut into 3/4-inch cubes. Place the potatoes in a small stockpot, and cover with cold salted water. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes until tender when pierced with a fork, about 7 minutes. Drain in a colander, and set aside in a large bowl to cool. Meanwhile, cook elbow macaroni until just done (al dente); drain and set aside. Fill a small saucepan with salted water and bring to a boil. Add the snap peas, and cook until bright green, about 30 seconds. Drain, and transfer to a bowl of ice water until cool. Drain again, slice in half crosswise diagonally, and add to the potatoes along with the cooked macaroni. In a large skillet, cook the bacon until all the fat is rendered out and the bacon is very crisp. Remove bacon from the skillet, and set aside to drain on paper towels. When bacon is cool, crumble, and add three quarters of it to the potato mixture, set aside the remaining bacon. In a medium mixing bowl, whisk together the mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, and the pepper. Pour the dressing over the potato mixture, add the mint, and toss to combine. Transfer the macaroni and potato salad to a serving dish, sprinkle the top with the remaining bacon, and serve immediately, or cover and store in the refrigerator until ready to serve. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 16g Total Fat; (48% calories from fat); 6g Protein; 33g Carbohydrate; 8mg Cholesterol; 105mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macaroni Salad With Jane Recipe By :Jane Heller, Martha Stewart's friend and banker Serving Size : 12 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound elbow macaroni 2 medium red bell peppers 1 1/2 cups homemade or best-quality mayonnaise 1 medium orange bell pepper -- cut in 1/4" dice 1 medium English cucumber -- peeled, halved, seeded and cut in 1/2" dice 1/3 cup snipped chives Juice from 1 lemon Coarse salt Freshly-ground black pepper Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain in a colander. Run pasta under cold running water to cool; drain again. Transfer to a large bowl. Place red peppers directly on gas burner over high heat, and cook, turning often with tongs, until skins are black and blistered, about 10 minutes. (Alternately, place red peppers on a baking sheet, and broil, turning often with tongs, until skins are black and blistered, about 20 minutes.) Wrap in a paper towel, and let sit for 5 minutes. Using a paper towel, rub peppers to remove skin. Discard skin. Core and seed peppers; cut into 1/4-inch dice. Add to pasta. Add mayonnaise, orange pepper, cucumber, chives, lemon juice, salt, and pepper. Toss to combine. Season as desired. This recipe yields 12 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Madeleine Cookies Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole hazelnuts -- toasted 1 1/4 cups confectioners' sugar -- plus more 1/4 pound unsalted butter melted butter -- for buttering pan 5 tablespoons all-purpose flour -- plus more 1 pinch salt 4 large egg whites 1/4 teaspoon pure vanilla extract Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color. Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine. Combine hazelnut flour mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about three-quarters of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar. This recipe yields 24 large cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); 4g Total Fat; (80% calories from fat); 1g Protein; 1g Carbohydrate; 10mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Madeleines (Martha Stewart) Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/4 teaspoon salt 2/3 cup sugar 1 teaspoon pure vanilla extract 1 cup sifted all-purpose flour -- plus more 4 ounces melted cooled unsalted butter -- plus more Heat oven to 375 degrees. Generously butter madeleine or mini-muffin pans. Dust with flour, and tap out the excess. Beat the eggs, salt, and sugar together until thick, about 8 minutes. Add the vanilla. Fold in the flour, rapidly but gently. Fold in the butter gently, but make sure it does not settle to the bottom. Quickly spoon the mixture into madeleine or mini-muffin pans. Bake until golden, about 10 minutes if using madeleine pans, or about 14 minutes if using mini-muffin pans. Remove pan from the oven, remove madeleines from pans, and transfer to a wire rack to cool. This recipe yields about 3 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 1g Total Fat; (14% calories from fat); 1g Protein; 6g Carbohydrate; 21mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Madhur Jaffrey's Garam Masala Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Condiments Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Cardamom seeds 1 Cinnamon stick - (2" long) 1 teaspoon Cumin seeds -- preferably black 1 teaspoon Whole cloves 1 teaspoon Whole black peppercorns 1/4 medium Nutmeg seed Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place. Makes about 3 tablespoons. Recipe Source: Martha Stewart Living - Recipe adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); 1g Total Fat; (19% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Maine Pancakes Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs -- lightly beaten 1/2 cup all-purpose flour -- sifted 1/2 cup milk 1 pinch salt 1 pinch freshly-grated nutmeg 1 tablespoon unsalted butter Confectioners' sugar -- for dusting Heat oven to 425 degrees. Whisk together eggs, flour, milk, salt, and nutmeg until well combined. Batter may still be slightly lumpy. (The batter may be made a day ahead and refrigerated overnight.) Melt butter in a 12-inch cast-iron skillet over medium heat. Pour batter into pan, and transfer to oven. Bake until pancake is golden brown and puffy, 10 to 12 minutes. Transfer pancake to serving plate and dust with confectioners' sugar. Serve immediately. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 12g Total Fat; (42% calories from fat); 11g Protein; 27g Carbohydrate; 211mg Cholesterol; 153mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Making Croissants With Nancy Recipe By :Nancy Silverton Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- unbleached all-purpose flour -- for rolling 1 recipe Croissant Dough -- (see recipe) To shape croissants: Divide dough in half, and return one half to the refrigerator. On a lightly floured surface, roll dough into a 12- by 16-inch rectangle, 1/4-inch thick, flouring the dough as necessary, and lifting the dough and stretching the corners to help maintain a rectangular shape and even thickness. Trim the edges straight and brush off any excess flour. With the long side parallel to the edge of the work surface, cut the dough down the center vertically and set one half aside. Place the longer side parallel to the edge of the work surface, and cut dough vertically into thirds. Cut each third diagonally in half to make two triangles. You should have a total of six triangles, each with about a 4- to 5-inch base. Holding the base of one triangle in one hand and the top of the triangle in the other, stretch the dough to almost one third its length. Return the enlarged triangle to the work surface with the widest end toward you. Using your fingertips, tuck in the wide end of the dough to begin rolling. Continue rolling loosely toward the tip, using the heel of your hand to roll and creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap three times with the tip sticking out from underneath. Repeat above steps with refrigerated portion of dough. Place the croissants 2 inches apart on parchment-lined baking sheet and curve the ends of the croissant inward, forming a crescent shape, if desired. Set aside in a warm place to rise, until slightly puffy and spongy, about 2 to 2 1/2 hours. Adjust oven racks to the lower and upper positions, and preheat oven to 425 degrees. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Repeat, then slide the baking sheets onto the racks. Reduce the oven temperature to 400 degrees. Refrain from opening the oven door for the next 10 minutes to allow the oven to steam. After the first 10 minutes, rotate the baking sheets to ensure even baking. Reduce the oven temperature to 375 degrees and continue baking until the croissants are golden, about 8 minutes more. Remove from oven and serve immediately. This recipe yields 12 croissants. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Nancy Silverton, La Brea Bakery, 624 S. La Brea Avenue, Los Angeles, CA Nutr. Assoc. : 0 0 * Exported from MasterCook * Making Cucumber Sake Cups Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beverages Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cucumber -- see * Note 1 1 bottle sake -- see * Note 2 * Note 1: Although you can use any cucumber for this project, Japanese cucumbers, with few seeds and minimal pulp, will make the cleanest cups. * Note 2: If sake is not your drink, you can substitute vodka or tequila. Slice ends off cucumber; discard ends. Slice cucumber crosswise into three sections (each section should measure approximately 2 inches). Standing one section at a time on its base, slice sides from top to bottom, squaring each cucumber section. Reserve skin. With melon baller, hollow out centers. Leave 1/2-inch at bottom so sake will not leak out. Cut reserved cucumber skins into matchsticks, fill cucumber cups with sake, and place a matchstick in each cup. Sprinkle cups with salt to bring out the sake's sweetness. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 * Exported from MasterCook * Mandelbrot With Mara Recipe By :Mara Altschuler Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups matzo cake meal 3/4 cup potato starch 1/2 teaspoon salt 1 cup unsalted margarine -- room temperature 2 cups sugar -- plus 4 teaspoons sugar 6 large eggs 1 1/2 cups semisweet chocolate chips 1 cup coarsely-chopped walnuts 1/2 teaspoon cinnamon Place rack in center of oven, and heat to 350 degrees. In a medium bowl, whisk together matzo cake meal, potato starch, and salt. Set aside. Lightly grease a baking sheet with margarine; set aside. Place margarine in a large bowl. Using a handheld electric mixer, beat until creamy. Gradually add 2 cups sugar, beating until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition, until fluffy, about 2 minutes more. Add dry ingredients, one cup at a time, beating well after each addition. Add 1 1/4 cups chocolate chips and walnuts, and stir to combine with a wooden spoon. The dough will be very sticky. Divide dough in half. Place on prepared baking sheet. With hands, pat into a rough rectangle, about 8- by 6- by 1-inch. Sprinkle with remaining 4 teaspoons sugar and cinnamon. Top with remaining 1/4 cup chocolate chips. Bake until firm and golden, 40 to 45 minutes. Transfer to wire rack to cool for 10 minutes. While warm, transfer to cutting board, and cut crosswise into 3/4-inch pieces. This recipe yields about 2 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 12g Total Fat; (46% calories from fat); 2g Protein; 28g Carbohydrate; 47mg Cholesterol; 60mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Mara Altschuler, producer, Martha Stewart Living television. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango and Fresh Pepper Chutney Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jalapeno or 1 small poblano pepper 8 ripe mangoes 1 medium onion -- halved, sliced thin 1 cup golden raisins 1/2 cup cider vinegar 1 cup light brown sugar - (packed) 3 small fresh red and green hot peppers - (to 4) 2 juiced and zested lemons 2 tablespoons grated fresh ginger 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 cup almonds -- blanched, toasted Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside. Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes. Seed and devein fresh hot peppers. Cut into 1/4-inch to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to airtight container. Will keep in refrigerator, 4 to 6 weeks. Makes 8 cups. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1396 Calories (kcal); 75g Total Fat; (44% calories from fat); 35g Protein; 178g Carbohydrate; 0mg Cholesterol; 2172mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 8 1/2 Fruit; 13 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Chile Salsa Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Fruit Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe mangoes 1/4 cup fresh lime juice 1/4 cup chopped fresh cilantro 2 tablespoons chopped jalapeno pepper 1 small red bell pepper 1 red onion 1 garlic clove -- minced 1/4 cup pineapple juice Salt -- to taste Freshly-ground black pepper -- to taste Peel, seed and chop mangoes. Cut red onion into long, thin strips. Combine all ingredients in a mixing bowl; stir to combine. Serve with grilled fish or shrimp. To store, cover and refrigerate up to 2 days. Makes about 3 cups. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Chutney Recipe By :Recipe from Chris Schlesinger Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Fruit Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable or peanut oil 1 red onion -- diced 1 green pepper -- diced 1 red pepper -- diced 2 tablespoons minced fresh ginger 2 tablespoons minced jalapeno pepper 1 1/2 cups white vinegar 1 cup white sugar 3 mangos -- cut in 1/2"dice In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add green and red peppers. Stir for one minute. Add ginger, jalapeno peppers, white vinegar, white sugar, and mangoes. Simmer for 15 to 20 minutes, stirring occasionally, until the liquid has thickened slightly. Remove from heat, and allow to cool to room temperature. Store in an airtight container, refrigerated, up to 2 weeks. Makes about 4 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 582 Calories (kcal); 2g Total Fat; (3% calories from fat); 7g Protein; 157g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 7 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts is the author of four cookbooks, including "Salsas, Sambals, Chutneys & Chowchows: Intensely Flavored 'Little Dishes' from Around the World" (Hearst Marine Books, 1995; $15) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Mayonnaise Recipe By :Michael Formichella Serving Size : 0 Preparation Time :0:00 Categories : Condiments Dips/Spreads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ripe mangoes -- peeled, pitted, and cut in 1/2" pieces 1/2 cup Basic Mayonnaise -- (see below) Honey -- optional === BASIC MAYONNAISE === 3 large egg yolks 2 tablespoons champagne vinegar 2 tablespoons Dijon mustard Juice of 1 lemon 2 dashes Tabasco Fine sea salt 2 cups vegetable oil - (to 2 1/2 cups) To make the Basic Mayonnaise: In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week. (Makes 3 cups) To make the Mango Mayonnaise: Purée mango in a blender or food processor until very smooth. Strain purée through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week. This recipe yields about 1 1/2 cups. Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 17g Total Fat; (74% calories from fat); 10g Protein; 3g Carbohydrate; 638mg Cholesterol; 397mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Michael Formichella, executive chef, Belgo Nieuw York, 415 Lafayette Street, New York, NY 10003. 212-253-0594. Fax: 212-253-6059. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Risotto Recipe By :Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 West 54th Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Fruit Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 2 cups sugar 1 cup white-wine vinegar 1 peeled pitted diced mango 1 tablespoon olive oil 1 shallot -- diced 1 garlic clove -- minced 1 cup Arborio rice -- rinsed 2 cups chicken stock 1 1/2 tablespoons grated Parmigiano-Reggiano Arugula 1/4 cup white wine In a large bowl, place water, sugar, and vinegar. Add diced mango. Cover with plastic wrap. Pickle overnight in refrigerator for a minimum of 4 to 6 hours. In a medium stockpot, heat olive oil over medium heat. Add shallot, and saute until translucent, about 2 minutes. Add garlic, saute for an additional minute. Add rice, stirring to coat. Saute for about 1 to 2 minutes. Add chicken stock, and bring to a boil, stirring to combine. Cover stockpot with tight-fitting lid. Remove from heat. Allow the rice to absorb the liquid, about 25 minutes. Heat skillet in which the duck was cooked (see Salt Cured Duck Breast) over medium-high heat. Add the risotto to the heated skillet with the duck fat. Stir in pickled mango with some of the pickling liquid, grated Parmesan, a handful of arugula, and wine. Saute for 2 to 3 minutes, stirring constantly. Remove from heat. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 607 Calories (kcal); 3g Total Fat; (5% calories from fat); 4g Protein; 138g Carbohydrate; 0mg Cholesterol; 1089mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Tart Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 mangoes -- peeled 1 recipe Puff Pastry -- (see recipe) (or 16 oz frozen puff pastry, defrosted) 1/3 cup granulated sugar 2 tablespoons melted unsalted butter Mango or vanilla ice cream Mango-Caramel Sauce to garnish -- (see recipe) Using a chef's knife, cut away the flesh on both sides of the pit of each mango. Thinly slice each mango half at an angle. Set aside. Roll out puff pastry to 1/8-inch thick. If using store-bought pastry, roll each piece to 14 by 11 inches. Using a plate or bowl as a guide, cut out eight 5-inch circles. Transfer to a parchment-lined baking sheet, and cover with plastic wrap. Chill until firm, at least 30 minutes. Heat oven to 450 degrees. Remove puff pastry from refrigerator. Working quickly, arrange the mango slices in overlapping circular patterns on pastry rounds, leaving a 1/4-inch border. Be sure to tuck a small piece of mango into the center of each tart. Brush mango slices with melted butter, and sprinkle each tart evenly with about 1 teaspoon sugar. Bake for 8 to 10 minutes, remove from oven, and carefully flip with a spatula. Return to oven and continue baking for another 8 to 10 minutes, until golden brown. Remove from oven and transfer rounds to a nonflammable surface. Sprinkle each evenly with about 1 teaspoon sugar. With a handheld kitchen torch, caramelize the top of each tart. Serve warm with ice cream and Mango-Caramel Sauce drizzled around the edges. Makes 8 tarts. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 2g Total Fat; (30% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mango, Jicama, And Cucumber Salads With Rick Recipe By :Rick Bayless Serving Size : 6 Preparation Time :0:00 Categories : Fruit Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium mangoes - (1 1/2 lbs) 1 medium jícama - (1 lb) 1 English cucumber = (or 2 regular cucumbers) 1 teaspoon pure ground guajillo or ancho chile = (or substitute a little cayenne) 1/2 teaspoon coarse salt 2 limes -- cut 6 wedges each Peel mangoes, cut flesh from pits and slice into 1/2-inch wide "fingers" or wedges. Peel jicama and cut into long 1/2-inch wide "fingers" or wedges. Cut cucumber into long 1/2-inch wide "fingers" or wedges. In pointed sno-cone cups (a sno-cone holder or a glass will be necessary to support each cup) or in paper cups or glasses, combine a portion of mango, jícama, and cucumber "fingers" or wedges so that they are standing in cups. Mix chile with 1/2 teaspoon salt; using a small fine-mesh strainer, sprinkle mixture over "salads." Serve with lime wedges to squeeze over pieces as they are eaten. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Rick Bayless Mexico: One Plate at a Time" by Rick Bayless with Jean Marie Brownson and Deann Groen Bayless (Scribner, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango-Caramel Sauce Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Fruit Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 2 tablespoons water 3/4 cup canned mango juice -- heated 1 vanilla bean -- split Place the sugar in a heavy bottom saucepan. Cook over medium-high heat until the sugar starts to melt. Brush down the sides of the saucepan with a pastry brush dipped in water. Swirl the pan gently so that the sugar melts evenly. Cook 5 to 7 minutes, until it reaches 330 degrees on a candy thermometer and is deep amber in color. Meanwhile, heat the mango juice in a small saucepan. Carefully pour the heated juice into the caramel (the caramel will sputter and boil when the juice is added) and remove from the heat. Stir until smooth and add the vanilla bean. Let cool slightly before using. Makes 1 scant cup. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 scant cup" - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Manhattan Clam Chowder With Jasper Recipe By :Jasper White Serving Size : 0 Preparation Time :0:00 Categories : Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slab bacon - (4 oz) -- unsliced 2 tablespoons olive oil 1 tablespoon finely-chopped garlic 1 large onion - (10 oz) -- cut 1/2" dice 2 stalks celery - (4 oz) -- cut 1/3" dice 1 medium green bell pepper - (6 oz) -- cut 1/2" dice 2 medium carrots - (4 oz) -- cut 1/2" dice 2 dried bay leaves 2 teaspoons dried oregano 1/2 teaspoon crushed red-pepper flakes 1 1/2 pounds potatoes -- peeled, and cut into 1/2" dice, See * Note 1 5 cups Clam Broth -- (see below) Diced clams (from Clam Broth recipe) 1 can whole peeled tomatoes in juice - (28 oz) -- cut 1/2" dice 1/4 cup chopped flat-leaf parsley Coarse salt -- to taste Freshly-ground black pepper -- to taste === CLAM BROTH === 8 pounds small quahogs or large cherrystone clams -- see * Note 2 * Note 1: Use potatoes such as Yukon gold, Maine, PEI, or other all-purpose potatoes. * Note 2: Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams. One additional hint: If you freeze the bacon and salt pork before making the chowders, they will be easier to cut. For the Clam Broth: Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready. As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled. Keep refrigerated for up to 3 days or frozen for up to 2 months. Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use. (Makes about 1 quart broth and 2 cups clam meat) Remove rind from bacon and cut into 1/3-inch dice. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the olive oil and garlic, and cook for 30 seconds. Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes. Add the potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch. Add the tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided. This recipe yields 13 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "13 cups" - - - - - - - - - - - - - - - - - - - Per serving: 810 Calories (kcal); 28g Total Fat; (30% calories from fat); 19g Protein; 126g Carbohydrate; 36mg Cholesterol; 2621mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jasper White, owner of Jasper White's Summer Shack, 149 Alewife Brook Parkway, Cambridge, MA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple Cream Recipe By :Recipe from Don Harlow Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Brunch Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fancy grade-A pure maple syrup 1/4 teaspoon milk Prepare an ice bath: fill a large bowl with 1/2 inch of water and ice. Pour maple syrup into a small high-sided saucepan, and stir in milk. Set a candy thermometer in the syrup, and place over medium-high heat. Cook, without stirring, until the temperature registers 232 degrees, about 10 minutes. Remove from heat, and pour into a cold, clean saucepan placed in the ice bath. Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won't form. Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1 inch above it, or a candy thermometer registers about 100 degrees. Once the mixture reaches the proper temperature, using a wooden spoon, start stirring slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter. This should take about 12 minutes. Working quickly, transfer the cream to a jar or plastic container, and store covered in the refrigerator for up to 6 months, or store indefinitely in the freezer. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (48% calories from fat); trace Protein; trace Carbohydrate; trace Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Don Harlow, Harlow's Sugarhouse, Putney, VT 05346. 802-387-5852 Nutr. Assoc. : 0 0 * Exported from MasterCook * Maple Glazed Bacon Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound thick-sliced bacon 1/2 cup maple syrup Heat oven to 425 degrees. Place bacon on a wire rack, and set the rack over a baking pan. Brush maple syrup on each bacon slice. Bake 5 minutes; brush again with syrup. Bake 5 minutes more or until tops are browned. Flip, brush with maple syrup, and bake, brushing again after 5 minutes; continue baking until bacon is well browned and glazed, about 25 minutes total. Serve. This recipe yields 1 pound. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 3027 Calories (kcal); 224g Total Fat; (67% calories from fat); 138g Protein; 108g Carbohydrate; 386mg Cholesterol; 7260mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 32 1/2 Fat; 7 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 * Exported from MasterCook * Maple-Dijon-Marinated Pork Chops Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Grilling Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Maple Dijon Marinade 4 loin pork chops, 1/2" thick === MAPLE-DIJON MARINADE === 1/4 cup cider vinegar 2 tablespoons honey 2/3 cup maple syrup 1/2 cup Dijon mustard 1/4 cup harissa sauce To make the Maple-Dijon Marinade: Place the vinegar, honey, maple syrup, mustard, and harissa in a small bowl, and mix to combine. Store, refrigerated in an airtight container, up to 2 weeks. (Makes 2 cups) In a large resealable plastic bag, combine marinade and pork chops. Marinate for at least 1 hour and up to 4 hours. Heat a charcoal or gas grill. Remove pork chops from bag, and discard marinade. Grill pork chops over high heat for 5 to 6 minutes per side or until the internal temperature reaches 160 degrees on an instant-read thermometer. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 1g Total Fat; (6% calories from fat); 1g Protein; 47g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple-Glazed Baked Ham Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds smoked precooked bone-in ham - (to 15 lbs) Whole cloves 1/2 cup Dijon mustard 2/3 cup pure maple syrup Heat oven to 325 degrees. Put ham, fat-side up, in a foil-lined roasting pan just big enough to hold it. Cook for 2 1/2 hours. Remove from oven, and peel off skin and outer layer of fat. Using a sharp knife, score top of ham at 1/2-inch intervals in a diamond pattern; make cuts about 1/2-inch deep. Insert cloves at intersections of lines. Combine mustard and maple syrup, and brush ham with glaze. Return to oven, and bake for 1 1/2 hours more. Baste with glaze every 20 minutes or so. Serve at room temperature. Serves 3 to 4 people per pound. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (47% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Maple-Oatmeal Scones Recipe By :Recipe from Ina Garten Serving Size : 14 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- plus more 1 cup whole-wheat flour 1 cup quick-cooking oats -- plus more 2 tablespoons baking powder 2 tablespoons granulated sugar 2 teaspoons salt 2 cups cold unsalted butter -- cut in small cubes 5 extra-large eggs 1/2 cup cold buttermilk 1 cup maple syrup 1 tablespoon milk -- (optional) 1 1/4 cups confectioners' sugar 1 teaspoon pure vanilla extract Heat oven to 400 degrees with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar and salt. Blend the butter in at the lowest speed and mix until butter is in pea-sized pieces. Lightly beat 4 eggs. Combine buttermilk, 1/2 cup maple syrup, and beaten eggs. Add to flour mixture. Mix until just blended. The dough may be sticky. Dump dough out onto a well-floured surface. And be sure it is combined. Roll dough out to 3/4-inch to 1-inch thick with a well floured rolling pin. (There will be lumps of butter in dough.) Cut in 3-inch rounds with plain or fluted cutter and place on a prepared baking sheet. Lightly beat remaining egg with milk or 1 tablespoon water. Brush tops of scones with egg mixture. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes. Make a glaze by combining confectioners' sugar, remaining 1/2 cup maple syrup, and vanilla. Drizzle each scone with 1 tablespoon glaze. Sprinkle with a little uncooked oats, if desired This recipe yields 14 large scones. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 51g Carbohydrate; trace Cholesterol; 517mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple-Roasted Squash Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Squash Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn squash -- halved lengthwise, and seeded Coarse salt -- to taste Freshly ground black pepper -- to taste 2 tablespoons unsalted butter 4 tablespoons pure maple syrup 1 tablespoon finely-chopped assorted fresh herbs (thyme, rosemary, and flat-leaf parsley) Heat oven to 450 degrees. Place squashes, cut-sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops. Roast squashes until very tender and well browned, basting frequently with the syrup in the cavities, about 1 hour. Serve warm. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 6g Total Fat; (35% calories from fat); 2g Protein; 22g Carbohydrate; 16mg Cholesterol; 7mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple-Sugar Candy Recipe By :Recipe from Don Harlow, Harlow's Sugarhouse, Putney, VT Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fancy grade-A pure maple syrup 1/4 teaspoon milk or cream or butter Heat the maple syrup and the milk, cream, or butter over medium-high heat to 242 degrees, about 10 minutes. Let the bubbles settle down for about 1 minute. Stir the hot, thickened syrup with a wooden spoon until it just begins to turn grainy or you begin to see granules forming, about 1 to 2 minutes. Working quickly, pour the syrup into molds. While the sugar is still soft, use a large wide, stiff spatula or bench scraper to pack syrup into the molds and smooth the surface. The candies should take 10 to 30 minutes to harden. When they are hard, pop them out of the molds. Store in an airtight container. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Marble Cake (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 8 tablespoons unsalted butter -- room temperature 1 cup granulated sugar 3 large eggs -- room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 2/3 cup buttermilk -- room temperature 5 tablespoons best-quality cocoa powder === GLAZE === 1 1/2 tablespoons unsalted butter -- room temperature 1/2 cup confectioners' sugar 4 teaspoons whole milk -- room temperature Heat oven to 350 degrees. Sift together the cake flour, baking powder, and salt, set aside. Using the butter wrapper, butter an 8 1/2- by 4 1/2- by 2 1/2-inch glass loaf pan; set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing to incorporate after each one. Stir in vanilla and almond extracts. Add the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Set aside one-third of the batter. In small bowl using a rubber spatula, combine cocoa powder and 6 tablespoons boiling water. Mix until smooth. Add mixture to reserved one-third of batter. Stir until well combined. Fill the prepared pan by alternating large spoonfuls of the vanilla and chocolate batters, simulating a checkerboard pattern. Run a wooden skewer or paring knife through batter in a circular motion. Bake until a cake tester comes out clean, 40 to 50 minutes. Remove to a wire rack to cool, invert after 5 minutes. Cool for about 30 minutes. In a small bowl using a wooden spoon combine the butter, confectioners' sugar, and milk. Stir until smooth and pourable. (Makes 1/3 cup) Spoon glaze on slightly cooled cake, letting it drip down the sides. Let the glaze dry for about half an hour, slice, and serve. Store in an airtight container, up to 4 days. This recipe yields one 8 1/2 by 4 1/2 by 2 1/2-inch loaf. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 loaf cake" - - - - - - - - - - - - - - - - - - - Per serving: 2713 Calories (kcal); 126g Total Fat; (41% calories from fat); 39g Protein; 361g Carbohydrate; 864mg Cholesterol; 2409mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinade For Vegetables Recipe By :Cyril Chappellet Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Light sesame oil 2/3 cup Light peanut oil 2 teaspoons Coarse salt 1 teaspoon Black pepper Combine the ingredients in a small bowl. Mix well to combine. Pour into a spritz bottle. Lightly spritz vegetables to evenly coat just before grilling. Makes 1 cup. Recipe Source: Martha Stewart Living - Recipe from Cyril Chappellet, Director of National Sales; Chappellet Winery, 1581 Sage Canyon Road St., Helena, CA 94574; 707-963-7136 or 800-494-6379 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 3761mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Marinated Cod Fillet And Corn Pudding With Rick Recipe By :Rick Moonen Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cod fillet with skin - (2 1/2 lbs) 5 teaspoons salt -- plus more 1 teaspoon freshly-ground white pepper -- plus more 3 tablespoons snipped fresh chives 1/4 cup fresh flat-leaf parsley leaves 3 tablespoons fresh cilantro leaves 3/4 cup olive oil -- plus more 2 teaspoons unsalted butter -- cut in pieces === CORN PUDDING === 4 cups frozen corn kernels -- thawed 1/2 cup chicken broth -- skimmed of fat Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon cornmeal -- toasted 4 tablespoons unsalted butter - (1/2 stick) === RED PEPPER COULIS === 2 large red bell peppers 2 tablespoons olive oil 1/4 cup coarsely-chopped shallot 2 medium garlic cloves -- coarsely chopped 3/4 cup chicken broth -- skimmed of fat Salt -- to taste Freshly-ground black pepper -- to taste Juice of 1/2 lemon Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight. In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. For the Corn Pudding: Place corn in a small saucepan; add stock. Cook over medium heat, stirring frequently. Press kernels with the back of a spoon against the side of the pan to extract their juice, and cook until reduced (the mixture will resemble bubbling oatmeal), about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter, and continue to cook until melted and heated through. For the Red Pepper Coulis: Place 1 pepper on a gas burner over medium flame, or place the pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper. Heat a large sauté pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; purée. Taste, and adjust for seasoning. Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Sauté until browned, 2 to 3 minutes. Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red pepper coulis. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 617 Calories (kcal); 51g Total Fat; (70% calories from fat); 7g Protein; 40g Carbohydrate; 5mg Cholesterol; 2910mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rick Moonen, executive chef and partner, Oceana Restaurant, 55 East 54th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Leg Of Lamb Recipe By :Cyril Chappellet Serving Size : 8 Preparation Time :0:00 Categories : Grilling Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sangiovese wine 2 cups Extra-virgin olive oil 2 1/2 cups Rosemary leaves -- finely ground (about 3/4 cup ground) 8 Garlic cloves -- chopped 2 tablespoons Coarse salt 2 teaspoons Freshly ground pepper 5 pounds Leg of lamb -- butterflied, flattened Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours. Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string. Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours. Serves 6 to 8. Recipe Source: Martha Stewart Living - Recipe from Cyril Chappellet, Director of National Sales; Chappellet Winery, 1581 Sage Canyon Road St., Helena, CA 94574; 707-963-7136 or 800-494-6379 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 999 Calories (kcal); 92g Total Fat; (83% calories from fat); 40g Protein; 1g Carbohydrate; 155mg Cholesterol; 1536mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Skirt Steak With Chef Eberhard Mueller Recipe By :Recipe from Eberhard Muller, Executive chef/partner, Lutèce Restaurant, NY Serving Size : 4 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 garlic cloves -- coarsely chopped 1 fresh habanero or jalapeño pepper -- (to 2) 1 cup aged sherry vinegar 1/2 cup dark molasses 2/3 cup extra-virgin olive oil 2 teaspoons sea salt or coarse salt 3 sprigs marjoram -- more for garnish 4 well-trimmed skirt steaks -- (3 lbs total) 2 cups grapevine cuttings or wood chips -- (to 3 cups) Seed, devein and coarsely chop the hot peppers. Place the garlic and peppers in a huge bowl. Add the sherry vinegar and molasses. Stir until thoroughly blended. Whisk in the olive oil and salt. Add 3 sprigs marjoram and 1/2 cup cold water. Place the steaks in the marinade, pushing them down so they are completely submerged. Cover with plastic wrap and refrigerate 8 hours or overnight. Soak grapevine cuttings or wood chips in water for at least 30 minutes. Meanwhile, prepare charcoal or gas grill, arranging coals so that half the grill is very hot and the other half is medium-hot. The coals should be gray-white, without flames, when you begin grilling. For a gas grill, follow the manufacturer's instructions for adding wood chips. For a charcoal grill, sprinkle the wood chips over the hot coals, and let them ignite. Wait until the flames subside, then place the steaks on the hottest side of the grill. Cover and grill for 3 minutes on the first side. Turn the steaks over, and grill for 3 minutes on the second side. Move the steaks to the cooler part of the charcoal grill, or turn the gas grill down to medium-high. Grill 2 minutes longer for rare, or until the steaks are done to your liking. Transfer steaks to a cutting board and allow to rest for 10 minutes. Slice the steaks crosswise into strips about 3/4-inch wide. Serve on a large platter, garnished with sprigs of marjoram. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 36g Total Fat; (73% calories from fat); trace Protein; 30g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mariniere Mussel Pot Recipe By :Michael Formichella Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 pounds mussels -- scrubbed, debearded 1 cup dry white wine or Belgian beer 1 bay leaf, preferably fresh 1 small Spanish onion -- thinly sliced 1 celery rib -- cut in 1/4" dice 2 tablespoons unsalted butter 1/4 cup coarsely-chopped flat-leaf parsley Place mussels in a large pot. Add 1 1/2 cups water. Cover, and bring to a boil over high heat. With water boiling, steam for 3 minutes. Add wine and bay leaf. Steam for 3 minutes longer. Add onion and celery, and steam until all the mussels open, about 1 minute longer. Remove from heat, and add butter; toss until butter melts. Transfer to a serving dish. Sprinkle with parsley, and serve immediately. This recipe yields 4 servings. Chef's Tips: Buy mussels only if they smell like the sea. Before steaming the mollusks, remove their beards. If they contain any debris, soak them for a couple of hours in salt water; soaking them in tap water will kill them. If you find a few with their shells slightly ajar, don't be alarmed: Simply tap the shell, and it should close; if it doesn't, discard. Also discard any mussel that doesn't open after being steamed. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 11g Total Fat; (36% calories from fat); 31g Protein; 13g Carbohydrate; 87mg Cholesterol; 741mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Michael Formichella, executive chef, Belgo Nieuw York, 415 Lafayette Street, New York, NY 10003. 212-253-0594. Fax: 212-253-6059. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Marshmallow Chicks And Bunnies With Amanda Recipe By :Amanda Graff Serving Size : 24 Preparation Time :0:00 Categories : Candies Desserts Easter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fine crystal-colored sugar or turbinado sugar luster dust or sparkle dust -- (optional) === MARSHMALLOW FOR PIPING === 2 1/2 teaspoons unflavored gelatin - (1 envelope) 1/3 cup cold water -- plus 1/4 cup cold water 1 cup sugar A few drops pure vanilla extract === ROYAL ICING === 1 pound confectioners' sugar - (4 cups) 5 tablespoons meringue powder = (or 2 large egg whites) To make the Marshmallow For Piping: In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup water. Allow gelatin to soften, about 5 minutes. In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until dissolved. Stop stirring, and place a candy thermometer into sugar; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using a mixer's whisk attachment, hand-stir the mixture a few minutes to cool; place bowl on mixer stand. Beat on medium-high with whisk attachment until soft peaks form and marshmallow mixture holds shape, 8 to 10 minutes. Beat in vanilla. Transfer marshmallow mixture to a 14-inch pastry bag fitted with a 1/4-inch (#11 Ateco) tip, and pipe immediately. (Makes about 1 1/2 cups) To make the Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment combine confectioners' sugar and meringue powder or egg whites. Mixing on low speed, add a scant 1/2 cup water drop by drop. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for further embellishing. Mix until icing holds a ribbon-like trail on the surface for five seconds when you raise the paddle. (Makes 2 1/3 cups) Fill a rimmed baking sheet or several shallow bowls with sugar. Pipe shapes onto sugar. If desired, color white crystal sugar by stirring in luster dust or sparkle dust a little at a time. For bunnies, pipe a 1 1/4- inch mound about 1/2-inch tall onto sugar. Pipe a small mound on one side for the tail; pipe a large mound for the head on the opposite side. With a damp finger, pat down the spikes formed from piping the body, tail, and head. Pipe the ears, starting from the top of the head, and pipe onto the body, pulling forward and off to finish. Pat down the spikes on the ears. Working quickly so the marshmallow surface does not dry, use a spoon to cover the entire surface with sugar. Allow to sit a few minutes to set, and lift out of sugar with a spoon or a small offset spatula. Pipe on royal-icing faces with a 1/32-inch (# 1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks. For chicks, pipe an oval shape about 1 inch wide, tapering the end and pulling upward to finish with the tail. On the opposite end, for the neck and face, pipe a mound about the width of the body, pushing toward tail and up. Pull away from face to form beak. Working quickly so the marshmallow surface does not dry, use a spoon to sprinkle sugar over the surface. Allow shape to sit a few minutes to set; lift out of sugar with a spoon or small offset spatula. Make large and small chicks by changing the dimensions. Pipe on royal-icing eyes with a 1/32-inch (# 1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks. This recipe yields about 2 dozen. Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Amanda Graff, TV chef, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marshmallow Treat Cake With Charlie And Emily Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Desserts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 recipes Confetti Squares -- see below 2 recipes Rice Krispies Treats -- see pkg directions 4 recipes Cocoa Krispies Treats -- see pkg directions 1 cardboard-cake square -- 16-inch === CONFETTI SQUARES === vegetable spray 6 tablespoons unsalted butter 1/2 teaspoon salt 8 cups miniature marshmallows -- about 2 bags 4 cups Rice Krispies cereal 4 cups Cap'n Crunch cereal 4 cups Fruit Loops cereal One at a time, prepare each recipe of confetti squares: Lightly coat a 9- by 9- by 2-inch pan with a removable bottom with vegetable spray. Set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows, stirring with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Fruit Loops. Stir until combined. Transfer the mixture to the prepared pan. Coat hands with vegetable spray, and press mixture evenly into pan. Let cool, about 30 minutes. Cut into 3- by 3-inch squares. Store in an airtight container for up to 3 days. (Makes 9) Set aside. Prepare one double recipe Rice Krispies Treats, spreading it into a 9- by 9- by 2-inch pan with a removable bottom that has been coated with vegetable cooking spray. When cool, slice into nine 3-inch squares; set aside. You will have nine squares. One at a time, prepare two double recipes Cocoa Krispies Treats, spreading each into a 9- by 9- by 2-inch pan with a removable bottom that has been coated with vegetable cooking spray. When cool, slice into nine 3-inch squares; set aside. You will have eighteen squares. To build the pyramid, place the cardboard-cake square on a clean work surface. Place sixteen confetti squares 1/2-inch apart on the board to form a square. Place four confetti squares spaced about 1/4-inch apart in center of first square to form a second smaller square. Place twelve Cocoa Krispies Treats 1/4-inch apart around the four confetti squares to form a larger square. This layer should be about 3/4-inch smaller than the first layer. Center one Cocoa Krispies Treat on previous layer. Place eight Rice Krispie s Treats around the Cocoa Krispies Treat to form a square about 1 inch smaller than the layer of Cocoa Krispies Treats. Center one confetti square on the Rice Krispies Treats. Place one confetti square at the point of each corner of the center confetti square to create a layer about 3/4-inch smaller than the previous layer. Center four Cocoa Krispies Treats on confetti squares to form a square about 1-inch smaller than the previous layer. Finish the pyramid by placing one Rice Krispies Treat on center of previous layer. This recipe yields about 4 dozen servings. Comments: A pyramid-shaped cake made from marshmallow treats is a delicious dessert for a birthday party or baby shower. Martha, her nephew Charlie, and her friend Emily Kelly use several types of cereal treats to build their cake. For the base of the pyramid, they use a recipe provided by Martha's daughter Alexis for confetti squares -- cookies made from Fruit Loops, Cap'n Crunch, Rice Krispies, and marshmallows. To create the middle and top layers, they use Cocoa Krispies and Rice Krispies Treats. Wrapped in cellophane and tied with a ribbon, this colorful layered cake also makes a delightful party centerpiece. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-10-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 1g Total Fat; (41% calories from fat); trace Protein; 4g Carbohydrate; 4mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Apple Butter Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Condiments Fruit Jellies/Jams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Apples such as Idared or Empire 1 cup Apple cider 1 large Cinnamon stick 1/2 teaspoon Ground nutmeg 2 tablespoons Lemon juice 1 teaspoon Ground ginger 1/2 teaspoon Ground cardamom 1/4 teaspoon Ground mace 1 pinch Ground cloves 1 cup Sugar 2 tablespoons Fresh lemon juice Peel, core and quarter the apples. Combine apples, apple cider, cinnamon, nutmeg, and lemon juice in a large, heavy-bottomed saucepan. Place mixture over medium-high heat, and simmer, covered, stirring often with a large wooden spoon to prevent scorching, until the apples are broken down and saucy, about an hour. Heat oven to 200 degrees. Uncover pot, transfer to oven, and cook overnight until very thick and dark. Let stand to cool. Store in an airtight container for up to one month in the refrigerator or up to 6 months in the freezer. Makes about 2 cups. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 959 Calories (kcal); 1g Total Fat; (1% calories from fat); 1g Protein; 248g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Bread Pudding Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds stale brioche loaf or French bread or firm white bread 3/4 cup raisins 3 tablespoons orange liqueur -- see * Note 4 whole eggs 4 large egg yolks 3/4 cup sugar 1 teaspoon orange zest 1 teaspoon lemon zest 1 3/4 cups heavy cream 1 large vanilla bean 1 3/4 cups whole milk Butter -- for baking dish 2 tablespoons cinnamon sugar -- optional Heavy cream for serving -- (optional) * Note: Use an orange flavored liqueur such as Cointreau or substitute cognac or rum. Heat the oven to 350 degrees. Cut the bread into slices, and cut the slices into quarters; separate the quarters into two equal size groups, remove the crusts from one group of quarters. Plump the raisins in a bowl with the liqueur and 2 tablespoons of hot water. In a medium-size bowl, whisk together the eggs and egg yolks; then slowly add the sugar and the zests. In a medium-size saucepan, combine the heavy cream, vanilla bean, and milk; bring the mixture to a boil over medium heat. Slowly pour hot cream mixture into the bowl with the egg mixture, whisking constantly to prevent eggs from cooking. Remove vanilla bean from the bowl. Extract the seeds from the bean by slicing it lengthwise and scraping out the inside of the pod with the blade of a knife. Add seeds to cream and egg mixture, and discard the pod. Arrange the bread pieces in a buttered 9- by 14-inch oval baking dish with at least 1 1/2-inch high sides; for presentation, place the pieces with crusts on the bottom of the pan and those with crusts removed on the top. Sprinkle the plumped raisins between the layers of bread. With a small measuring cup, pour the cream and egg mixture over the bread, being sure to soak every piece. Sprinkle the top with cinnamon sugar, and bake for 30 to 35 minutes, or until the custard sets and the bread pudding becomes a rich golden color. Allow the bread pudding to cool for 30 minutes, and serve with a topping of heavy cream. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 560 Calories (kcal); 34g Total Fat; (55% calories from fat); 10g Protein; 52g Carbohydrate; 371mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Coconut Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 2 cups sifted cake flour (not self-rising) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup unsalted butter -- room temperature 1 cup superfine sugar 4 large egg yolks -- lightly beaten 2/3 cup sour cream 1 teaspoon vanilla extract === COCONUT CREAM FILLING === 6 large egg yolks 3/4 cup sugar 6 tablespoons cornstarch 1/8 teaspoon salt 3 cups milk 1 1/2 cups sweetened coconut flakes 1 1/2 teaspoons vanilla extract 1 teaspoon unsalted butter === SEVEN MINUTE FROSTING === 2 large egg whites 1 1/2 cups sugar 2 teaspoons light corn syrup 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract === GARNISH === 3 3/4 cups sweetened coconut flakes - (11 oz) CAKE: Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6- by 2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt, and set the bowl aside. Cream the butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add the sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes. Alternate adding the flour mixture and the sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in the vanilla. Divide the batter between the prepared cake pans. Bake 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning, until a cake tester inserted into the center of each cake comes out clean. Transfer cake pans to wire racks to cool, about 15 minutes. Remove the cakes from the pans, and let cool completely on racks, tops up. To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome-side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator and frost the outside of the cake with seven-minute frosting. Sprinkle the remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. cake can be left out at room temperature for several days. (Makes three 6 inch layers) COCONUT-CREAM FILLING: Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove from heat. Whisk 1/2 cup hot sugar mixture into reserved yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until mixture just begins to bubble, about 2 minutes. Remove from heat. Stir in coconut and vanilla. Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Transfer the filling to the refrigerator until firm and chilled, at least one hour. The filling may be made a day ahead. (Makes 4 cups) SEVEN-MINUTE FROSTING: Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. with water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy. (Makes 3 cups) Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - Per serving: 5189 Calories (kcal); 285g Total Fat; (48% calories from fat); 69g Protein; 606g Carbohydrate; 2677mg Cholesterol; 2623mg Sodium Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 53 1/2 Fat; 31 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Cranberry Upside-Down Cake Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter (plus more for pan) -- room temperature 2 3/4 cups fresh or thawed frozen cranberries 9 tablespoons maple syrup 1/2 teaspoon ground cinnamon 3/4 cup all-purpose flour -- plus more 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons yellow cornmeal -- preferably coarse 1/4 cup almond paste 3/4 cup sugar -- plus 2 tablespoons sugar 3 large eggs -- separated 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup milk Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes. Remove cranberries with a slotted spoon and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan. Return skillet with syrup to medium heat until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries and let cool, about 10 minutes. Place rack in center of oven and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Place remaining 6 tablespoons butter in an electric mixer. Crumble in almond paste and, using the paddle, beat on medium speed until well combined. About 30 seconds. Gradually add 3/4 cup sugar and beat until creamy. Add egg yolks and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside. In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites. Spread batter over cranberries and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate. Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 4g Total Fat; (14% calories from fat); 4g Protein; 44g Carbohydrate; 58mg Cholesterol; 127mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Eggnog Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart whole milk 1 vanilla bean -- split lengthwise, seeds removed and reserved 12 large egg yolks 2 cups sugar 1/2 teaspoon salt 1 1/2 cups bourbon -- (optional) 1/2 cup dark rum -- (optional) 1 pint heavy cream 1 whole freshly-grated nutmeg In a medium saucepan, heat milk, vanilla bean, and seeds. Bring to a gentle boil. Remove from heat, cover, and allow vanilla bean and seeds to steep for 30 minutes. Combine egg yolks, 1 1/2 cups sugar and salt in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, about 3 to 5 minutes. Remove vanilla bean and return milk to a simmer. Add half the warm milk to the egg mixture; whisk on low until blended. Pour egg mixture into remaining warm milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 to 10 minutes. Remove from heat. Pass mixture through a fine sieve into a bowl. Chill completely in refrigerator or over an ice bath. Add bourbon and rum to chilled egg mixture, if desired, mix well and refrigerate. Whip cream and remaining 1/2 cup sugar until stiff. Gently fold into egg-milk mixture. Transfer cooled eggnog into a large punch bowl. Sprinkle grated nutmeg over the top, and serve. This recipe yields 20 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 14g Total Fat; (53% calories from fat); 4g Protein; 23g Carbohydrate; 167mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's French Fries Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Idaho or Russet potatoes Olive oil Coarse salt -- to taste Peel potatoes, and cut into desired size and shape. To make thick French fries, slice the potatoes lengthwise into 1/4-inch slices and cut again into 1/4-inch strips. For shoestring potatoes, use a french mandolin fitted with the fine julienne blade. Make the basket-weave style by fitting the mandolin with the fluted cutting blade; rotate the potato 90 degrees between each pass over the blade. Place sliced potatoes in a large nonreactive bowl and cover with water. Drain potatoes and dry thoroughly with a towel. Heat about 3 to 4 inches olive oil in a heavy-bottomed pot over medium heat. Using a thermometer, be sure the temperature is 325 degrees for the french fries and 375 degrees for the shoestring and basketweave potatoes. (NOTE: The oil needs to be just the right temperature -- if it is too cool, the potatoes will act like a sponge and absorb the oil; conversely, if the oil is too hot, the outside of the potato will burn before the inside cooks through.) Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil. Cook shoestring and basketweave potatoes for 2 to 3 minutes, turning occasionally. The French fries need to cook for 5 to 6 minutes, turning occasionally. Transfer to a brown paper bag that has been lined with paper toweling and let cool for a few minutes. French fries need to be fried a second time; raise oil temperature to 375 degrees, and fry for about 1 to 2 minutes until crisp and golden. Remove from oil and drain again in the paper bag. Sprinkle with salt and serve. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Martha Stewart's Gravlax Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pounds boned skin-on salmon -- cut into 2 fillets 1/4 cup anise seed 1/4 cup caraway seed 1/4 cup freshly-ground black pepper 1 cup sugar 1/2 cup coarse kosher salt 5 bunches fresh dill or coriander or chervil 1/4 cup vodka or aquavit or gin Place the salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together spices, sugar, and salt. Place one of the fillets in a large glass or enamel pan. Cover the fillet with the spice mixture. Spread dill or other fresh spices on top of the spices, then pour vodka on top of dill. Place second fillet on top of the first, in the opposite direction (heads to tails). Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish, and place both pans in refrigerator. After 12 hours, remove the fish from the pan, rewrap the fish tightly with plastic wrap, and turn over. Replace the weighted pan on top of the fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours. After four days, remove fish from refrigerator and unwrap on a parchment-lined baking sheet. Remove top fillet and scrape dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal into thin pieces. Serves 16. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Gravy Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Gravies Poultry Sauces Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Roasted vegetables -- from Turkey 101 1 cup Madeira 2 cups homemade turkey stock or chicken stock 3 tablespoons flour Pan juices -- from Turkey 101 Thoroughly combine 1 cup turkey stock with 3 tablespoons flour; set aside. Pour off liquid from roasting pan into measuring cup or beaker. Let stand until fat separates, then skim it off. Transfer vegetables from roasting pan into a food mill or a food processor; puree. Add Madeira to roasting pan; cook over low heat, stirring constantly. Scrape sides and bottom to unstick crisp bits. Bring to a boil. Add vegetable puree and about 1 cup of turkey stock to roasting pan. Stir well. Bring to a boil again. Add stock-and-flour mixture. Cook for about 10 minutes, until reduced by half. Using a baster, add pan juices to gravy. Cook over medium-high heat 10 minutes more. Strain into a gravy boat; serve warm. Makes about 1 1/2 cups. Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Homemade Chicken Stock Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds chicken bones 1 large onion 1 large carrot 2 celery stalks 2 large or 4 small leeks 2 bay leaves 6 sprigs fresh Italian parsley 1/2 teaspoon dried thyme 12 whole black peppercorns Prepare vegetables: peel onion and cut into quarters; cut carrot and celery into thirds; cut leeks in half lengthwise, wash well. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by skimming with a ladle. (Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off.) Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches. Makes 1 1/2 quarts. Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meat for chicken salad or croquettes. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 3g Total Fat; (11% calories from fat); 13g Protein; 44g Carbohydrate; 0mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Hot Fudge Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup light cream or evaporated milk 1/2 cup light corn syrup 1/8 teaspoon kosher salt 1 1/2 tablespoons unsalted butter 1/2 teaspoon vanilla extract 1/4 cup unsweetened cocoa powder, such as Valrhona Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. When the mixture comes to a boil, add the cocoa, and continue stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until mixture thickens. Serve immediately. (Fudge will keep up to 1 week in the refrigerator). Reheat any remaining fudge by placing a container of fudge in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1008 Calories (kcal); 17g Total Fat; (14% calories from fat); trace Protein; 226g Carbohydrate; 47mg Cholesterol; 437mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 15 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Ice Cream Sandwiches Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart vanilla ice cream === COOKIES === 1 3/4 cups flour 1 1/4 cups cocoa powder 2 teaspoons baking soda 1/4 teaspoon kosher salt 1 1/4 cups unsalted butter -- room temperature 1 1/4 cups granulated sugar 3/4 cup dark brown sugar 2 large eggs 1/4 teaspoon vanilla extract 12 ounces bittersweet chocolate -- coarsely chopped 1/2 cup dried sour cherries - (packed) Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda, and salt with a whisk; set aside. With an electric mixer, cream the butter and sugars until well combined; add the eggs and vanilla extract, and mix until well combined. Add the dry ingredients, 1/2 cup at a time, and mix until just incorporated. Do not overmix. Fold in the chocolate and cherries with a wooden spoon. With a small ice cream scoop, place 1/4 cup balls of dough on a baking sheet lined with a baking mat or parchment paper. Arrange dough in rows of two lightly pressed balls to allow for spreading. Bake 8 to 10 minutes, until puffed and cracked. Allow to cool on a baking sheet for 5 minutes before transferring to a wire cooling rack. (Makes about 2 dozen 4 inch cookies) Place a scoop of ice cream on a cookie, and top with a second cookie; serve immediately. Wrap ice-cream sandwiches in waxed paper and freeze if assembling in advance. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 42g Total Fat; (53% calories from fat); 9g Protein; 71g Carbohydrate; 102mg Cholesterol; 308mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Jun 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Jalapeno Corn Bread Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter - (1 stick) 1/2 cup chopped onion 1 garlic clove -- minced 1 red pepper -- roasted, peeled, seeded and chopped 1 finely-chopped jalapeno pepper- (to 2) 1 cup whole kernel corn 1 1/2 cups yellow cornmeal 1 cup flour 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups buttermilk 2 eggs -- beaten slightly 1 cup shredded Monterey jack cheese Preheat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet over medium-low heat; saute onion, garlic, red pepper, jalapenos, and corn kernels until tender, about 5 minutes. In a large bowl, sift together cornmeal, flour, sugar, baking powder, and salt. Stir in buttermilk and eggs. Add sauteed mixture, stir until incorporated. Add cheese and stir. Pour batter back into skillet; bake for 30 to 35 minutes, until golden brown on edges and firm to touch. Let the corn bread sit for 20 to 30 minutes before cutting into wedges. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 2375 Calories (kcal); 51g Total Fat; (19% calories from fat); 83g Protein; 394g Carbohydrate; 487mg Cholesterol; 4712mg Sodium Food Exchanges: 17 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Lemon Granite Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Desserts Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 cup sugar 10 sprigs lemon balm or lemon verbena 1/2 cup freshly squeezed lemon juice Finely-grated zest of 2 lemons 1/4 cup lemon-flavored vodka 10 whole lemons for shells Almond extract In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved. Discard the lemon balm and cool the syrup over a bowl of ice water until cold. Whisk together the syrup, lemon juice,lemon zest, and vodka in a metal bowl and place in the freezer, about 2 to 3 hours. Remove any ink on the lemons by rubbing with almond extract. Cut one quarter from the stem end of each lemon. Using a grapefruit knife, cut between the pulp and the pith (the white layer between pulp and skin), and remove the pulp with a grapefruit spoon or melon baller, scraping the shell clean. Using a teaspoon, mound each lemon with granite. Keep in the freezer until ready to serve. Remove from the freezer, garnish each with half a sprig of lemon balm and serve immediately. Serves 10. Cuisine: "Mexican" Source: ""The Martha Stewart Cookbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1995 - Random House - $30.00 - ISBN 0517703351" - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 20g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Mashed Potatoes Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Russet, Yukon gold or long white potatoes 2 tablespoons Salt -- or to taste 1 1/2 cups Milk or cream 1/2 cup Unsalted butter -- cubed 1/2 teaspoon Freshly ground pepper 1/2 teaspoon Freshly ground nutmeg Peel and cut potatoes into 1/2-inch-thick slices. Place in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander. Meanwhile, place milk in a small saucepan set over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Using a potato ricer, place a heat-proof bowl on top of a pan of simmering water. Press hot, drained potatoes through ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute. Stir in butter until completely melted and well incorporated. Slowly pour in hot milk while stirring continuously. Stir in pepper, nutmeg, and salt to taste. Serve immediately. Serves 10. Herb-Flavored variation: prepare the potatoes as directed, but use half a cup of herb-infused olive oil instead of butter. Finish the potatoes by stirring in some fresh, chopped herbs such as parsley, dill, chives, or basil. For Roasted-Garlic mashed potatoes, prepare potatoes as directed, adding one small head of roasted garlic to the puree after mixing in the butter. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 9g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 25mg Cholesterol; 1280mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Palmiers Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Puff pastry Granulated sugar Roll pastry dough into a rectangle 8 inches wide and 1/8-inch thick. Cut edges so they are even. Sprinkle top of pastry with a light coating of sugar. Roll each long end to center of pastry rectangle, making sure pastry is tight and even. Cut crosswise into 3/8-inch slices. Place palmiers 3 inches apart on water-sprayed baking sheets. Cover, and chill at least 1 hour. Heat oven to 450 degrees. Bake palmiers 6 to 7 minutes, until bottoms begin to caramelize. Remove from oven; quickly turn palmiers over, sprinkle with additional sugar, and return to oven. Bake 4 to 5 minutes more, until tops are evenly caramelized but not burned. Transfer palmiers to a wire rack, and cool. Store in an airtight container for two to three days, or freeze. Makes approximately thirty-six 4-inch pastries. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 5g Total Fat; (62% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Martha Stewart's Pesto Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups basil leaves 3 tablespoons Parmesano-Reggiano 2 tablespoons pinenuts 2 garlic cloves -- chopped 1 cup extra-virgin olive oil Salt Freshly-ground black pepper Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Pair pesto with a long, thin pasta such as fettuccine or spaghetti. Makes 2 cups (enough for 1 1/2 pounds pasta). PESTO ICE CUBES: Preserve the taste of summer by freezing pesto in an ice-cube tray. Fill each cell with pesto, about 1 tablespoon, and freeze. Remove frozen cubes from tray, and store in a freezer bag. Thaw before using, and allow 1 to 2 pesto ice cubes for each serving of pasta. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1932 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Pickled Peppers Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Canning Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh peppers -- see * Note 2 cups cider vinegar 2 tablespoons coarse salt 1/2 tablespoon sugar 1/2 tablespoon black peppercorns 6 garlic cloves -- peeled 2 sprigs fresh thyme * Note: Use fresh jalapeno, serrano or Hungarian wax peppers. Wash and dry the peppers, and slit each in two or three spots. In a small saucepan, bring half a cup of water to a boil with the vinegar, salt, and sugar. Reduce heat to medium, and stir until the salt has dissolved. Set the vinegar-salt liquid aside. Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars. Divide the peppercorns, garlic, and thyme between the jars. Pour the hot liquid into the jars, enough to cover the peppers. Close jars tightly; let liquid cool to room temperature. Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in refrigerator, up to 6 weeks. Makes 1 1/4 quarts. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Piecrust Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pastry Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 pound cold unsalted butter 5 tablespoons ice water Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Cut the butter into small pieces, add to flour mixture, and process until mixture resembles coarse meal, about 10 seconds. (To mix the dough by hand, combine flour, salt, and sugar in a large bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.) Add ice water in a slow, steady stream through feed tube of food processor with maching running, just until the dough holds together. Do not process for more than 30 seconds. (If hand mixing, mix in ice water with a fork until dough comes together.) Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each half into a flattened circle, and wrap it in the plastic. Refrigerate piecrust for at least 1 hour before using for pies. This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or one large open-face pie. Use the scraps to make simple pie tarts. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1154 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 243g Carbohydrate; 0mg Cholesterol; 2140mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Popovers Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter -- melted Butter -- for greasing tin 1 cup all-purpose flour 1/2 teaspoon salt 2 large eggs 1 1/4 cups milk Heat oven to 450 degrees. Lightly grease and flour a popover tin. In a large bowl, whisk together flour and salt. In a separate, medium bowl, whisk together the eggs, milk, and 1 tablespoon warm butter. Pour over flour mixture, and fold until just blended. Fill the popover cups two-thirds to three-quarters full. Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake 20 minutes more, until well browned and crusty. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately. Makes 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 5g Total Fat; (33% calories from fat); 6g Protein; 18g Carbohydrate; 74mg Cholesterol; 222mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Prime Rib Roast Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 prime rib roast (3-rib) -- trimmed, tied 1 tablespoon freshly-ground black pepper 2 tablespoons coarse salt 1 1/2 cups dry red wine Place oven rack on lower level. Heat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13- by 6-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices). Cook 20 minutes. Reduce oven to 325 degrees and continue cooking until instant read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10 minute intervals. Transfer roast to platter, set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. Adjust oven to 425 degrees. Pour fat and all drippings out of pan into a fat separator, and set aside. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heat-proof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1918mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Martha Stewart's Pumpkin Seeds Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pumpkin seeds Coarse salt or salt-free seasoning Pumpkin seeds are highly nutritious and need little more than a sprinkle of salt to enhance their natural, nutty flavor. If your pumpkin is particularly beautiful, you may want to save a few seeds for planting in the spring; the rest will make a delicious snack. After your jack-o'-lantern carving is done, simply separate the seeds from the pulp, and spread them in a single layer on a parchment-lined baking sheet, disposing of any that are damaged or shriveled. Don't wash the seeds-the bits of pumpkin flesh make them sweet and flavorful. Sprinkle lightly with coarse salt, or with a salt-free seasoning, if desired. Place in a 350-degree oven 5 to 10 minutes; the aroma of the toasted seeds will tell you when they're ready. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Martha Stewart's Rugelach Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sifted all-purpose flour 1/2 teaspoon Coarse salt 4 ounces Cold unsalted butter -- cut up 4 ounces Cream cheese -- cut up 2 tablespoons Cold buttermilk 3 tablespoons Apricot jam 1/2 cup Dried apricots -- chopped 1/4 cup Granulated sugar 1 pinch Nutmeg 1 large Egg white 1/3 cup Almonds -- coarsely chopped 2 tablespoons Sanding sugar Place the flour and salt in a food processor, and pulse to combine. Add the butter, and pulse 10 times. Pulse in the cream cheese until the mixture becomes crumbly. Sprinkle in the buttermilk, and pulse until the mixture comes together when pressed. Transfer the dough to a work surface, and divide into thirds. Wrap each third in plastic, and shape into a disc. Refrigerate discs for at least 3 hours, or overnight. Heat the oven to 375 degrees. Line a baking sheet with a Silpat baking mat. In a small bowl combine apricots, sugar, and nutmeg; set aside. On a floured board, roll out one of the discs to 1/8-inch thickness. Using an inverted bowl, cut dough into a 7 1/2- to 8-inch circle. Using a pizza cutter, cut the dough into wedges, dividing it first in half, then into quarters, then into eighths. Brush each section lightly with jam, and sprinkle with about 1/2 teaspoon of apricot mixture, leaving the narrow ends clear. Roll each cookie into a crescent shape, beginning at the wide end, and place on the prepared baking sheet. Brush each cookie with egg white, and sprinkle with almonds and then sanding sugar. Refrigerate until firm, about 15 minutes. Bake until golden brown, 18 to 20 minutes. Cool on a wire rack, and store in an airtight container. Repeat with remaining two-thirds of dough. Makes 24 cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 3g Total Fat; (35% calories from fat); 2g Protein; 10g Carbohydrate; 5mg Cholesterol; 57mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Spiced Nuts Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil 2 cups whole almonds -- blanched 1/2 cup sugar -- plus 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 1/2 teaspoons ground cumin 1 teaspoon red pepper flakes -- crushed In a large, heavy-bottomed saute pan, warm the oil over medium-high heat. Add the almonds, and stir with a wooden spoon, coating each thoroughly with oil. Sprinkle with 1/2 cup sugar, and continue to stir until the almonds become golden brown and the sugar caramelizes, about 4 minutes. Remove the pan from heat, and pour almonds into a medium mixing bowl. Sprinkle the remaining sugar, salt, cumin, and red pepper flakes over the nuts, and toss well. Pour the spiced nuts out in a single layer on a baking sheet, and separate with a wooden spoon. Allow nuts to cool for about 30 minutes. Spiced nuts can be stored up to two weeks in an airtight container. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3577 Calories (kcal); 289g Total Fat; (68% calories from fat); 96g Protein; 200g Carbohydrate; 0mg Cholesterol; 2873mg Sodium Food Exchanges: 5 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 7 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Stollen Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 cups flour -- sifted 3/4 cup sugar 1 teaspoon salt 1/2 teaspoon ground mace 1/2 teaspoon freshly-grated nutmeg 2 cups milk -- warmed 3/4 pound unsalted butter -- plus 4 tablespoons butter -- melted 3 ounces dry yeast -- or 2 ounces cake yeast -- dissolved in 1/2 cup warm water 6 large eggs -- lightly beaten 2 1/4 cups currants -- soaked in 1/2 cup cognac 2 1/2 cups golden raisins -- soaked in 1/2 cup orange juice Peel of 4 oranges -- diced Rind of 2 lemons -- grated 1/2 pound citron -- diced 1/2 cup dried apricots -- chopped 2 1/2 cups blanched almonds -- chopped confectioner's sugar -- for dusting Sift together the dry ingredients in a large mixing bowl. Stir in the milk and 3/4 pounds butter. Add the dissolved yeast and eggs. Turn the dough out onto a floured board and knead until fairly smooth. Mix together in a bowl the currants and raisins in their liquid, peel, rind, citron, apricots, and almonds, and then work them into the dough. Continue kneading for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork. Place the dough in a large buttered bowl, cover the bowl with a kitchen towel, and let the dough rise in a warm place until doubled in bulk, about 1 to 2 hours. Punch down the dough and cut in half. Roll each piece into a 12- by 8-inch rectangle. Brush with the melted butter, then fold one long side to the center. Fold the other long side over the first, overlapping it by 1-inch. Turn the dough over, taper the ends, and place on a parchment-lined baking sheet. Repeat for second loaf. Cover with plastic wrap; let rise again in a warm place for 1 to 1 1/2 hours. Heat the oven to 350 degrees. Bake the stollen for 35 minutes, or until golden brown. Cool on a rack and dust with confectioners' sugar. Source: "Martha Stewart Living Magazine, Dec 1994/Jan 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 14136 Calories (kcal); 576g Total Fat; (36% calories from fat); 331g Protein; 1946g Carbohydrate; 2058mg Cholesterol; 3406mg Sodium Food Exchanges: 75 1/2 Grain(Starch); 16 1/2 Lean Meat; 0 Vegetable; 41 1/2 Fruit; 103 1/2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Stuffing Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter 4 onions -- peeled, diced 10 large fresh sage leaves -- chopped (or 2 tspns crushed dried sage) 6 cups chicken stock, homemade or low-sodium canned 2 loaves stale white bread -- (abt 36 slices) 2 teaspoons salt 4 teaspoons freshly-ground black pepper 3 cups chopped flat-leaf parsley -- (about 2 bunches) 2 cups pecans - (optional) -- toasted, chopped 2 cups dried cherries -- (optional) Have your bread cut into 1-inch cubes. Melt butter in a large skillet. Add onions and celery (Note: there was no mention of celery in the original recipe -- use your own judgement, I'd recommend 2 large stalks chopped) and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock and stir well. Cook for about 5 minutes, until liquid has reduced by half. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine. Makes 12 cups. Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "12 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2347 Calories (kcal); 143g Total Fat; (52% calories from fat); 14g Protein; 278g Carbohydrate; 372mg Cholesterol; 4335mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 16 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Yellow Cake Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 3 cups sifted all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter -- room temperature 2 cups granulated sugar 4 large whole eggs -- lightly beaten 1 1/4 cups buttermilk 1 1/2 teaspoons pure vanilla extract === LEMON FILLING === 1 1/2 cups granulated sugar 6 tablespoons cornstarch 1/4 teaspoon salt 1/2 cup cold water 1/2 cup fresh lemon juice 3 large egg yolks -- beaten 2 tablespoons unsalted butter 1 1/2 cups boiling water 2 teaspoons grated lemon peel === RICH CHOCOLATE FROSTING === 24 ounces semiweet chocolate morsels 4 cups whipping cream 1 teaspoon light corn syrup CAKE: Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8- by 2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla. Divide the batter evenly between the prepared pans. Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from pans; set cakes top-side down on wire racks, and allow to cool completely, about 1 hour. (Makes two 8-inch layers) LEMON FILLING: Sift sugar, cornstarch and salt into a medium saucepan. Gradually blend in the cold water and lemon juice. Place saucepan over medium-low and whisk until smooth. Add the eggs and 2 tablespoons butter and blend thoroughly. Stir constantly with a wooden spoon until thickened and add the boiling water. Continue stirring until the mixture reaches the desired thickness, about 2 to 3 minutes. Remove from heat and stir in the lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Refrigerate unused portion for up to 1 week. (Makes 2 cups) RICH CHOCOLATE FROSTING: Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, 20 to 25 minutes. Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours. Spread on cooled cake. (Makes 6 cups) ASSEMBLY: Remove the parchment paper from each cake; reserve the one with flattest bottom surface to use for the top layer of the assembled cake. Place the other cake, top-side down, on the serving platter as the first layer. Spread a 1/2-inch thick layer lemon filling to within a 1/2-inch from the edge. Place remaining cake, top-side down, on top of the first and press down slightly. If the kitchen is warm and the lemon filling seems runny, transfer the cake to the refrigerator to firm up the filling. Ice with a rich chocolate frosting. Chill cake until frosting sets, about 10 minutes, and serve. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1235 Calories (kcal); 75g Total Fat; (53% calories from fat); 12g Protein; 134g Carbohydrate; 408mg Cholesterol; 664mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Yogurt Cheese Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 layers of cheesecloth - (each measuring 18" to 20" square) 4 cups lowfat plain yogurt - (1 quart) Fresh herbs -- (optional) Honey -- (optional) Dampen and wring out the cheesecloth, then lay it over the mixing bowl. Spoon the yogurt into the center of the cheesecloth. Tie the corners of the cheesecloth around a wooden spoon, and rest the spoon across the bowl, suspending the yogurt over the bottom of the bowl. Cover the bowl with plastic wrap, and refrigerate for 8 to 12 hours. Remove the yogurt from the cheesecloth, and serve, seasoned with herbs or flavored with honey, if desired. Makes about 1 2/3 cups. Source: "Martha Stewart Living Magazine, Dec1996/Jan1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Martha Stewart's Yorkshire Pudding Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon salt 6 large eggs 2 1/2 cups milk Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigerator at least 4 hours, or overnight. When prime rib roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib Roast. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 6g Total Fat; (26% calories from fat); 10g Protein; 28g Carbohydrate; 151mg Cholesterol; 346mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Martha's Cobb Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound thick-sliced bacon -- cut in 2" pieces 1/4 teaspoon dry mustard powder 1 teaspoon Worcestershire sauce 1 medium garlic clove -- finely chopped 2 tablespoons red-wine vinegar 1/3 cup extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 small romaine lettuce head 1 medium watercress bunch -- leaves and 1" stem 1 pound roasted turkey breast -- in 1/4" slices 1/4 pound Maytag blue cheese -- roughly crumbled 2 large hard-boiled eggs -- thinly sliced 1 medium tomato -- cut in 1/4" wedges 8 ounces cherry tomatoes -- sliced 1 medium Haas avocado -- peeled, and cut in 1/4" wedges 1/2 teaspoon finely-chopped tarragon 1/2 teaspoon finely-chopped chervil 1 teaspoon finely-chopped parsley In a large skillet, cook the bacon over medium heat until crisp, about 15 minutes. With a slotted spoon, transfer to paper towels to drain. In a small bowl, whisk together the mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside. Wash and spin dry lettuce and watercress. Tear lettuce into bite-size pieces. Arrange the romaine and watercress on a large serving platter. Arrange the turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately. This recipe yields 4 to 6 servings. Comments: The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden-age culture as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars as Cecil B. DeMille, the Barrymores, and Rudolph Valentino, as well as many a Hollywood hopeful. The Brown Derby, according to legend, made a lasting contribution to American cuisine when restaurant manager Bob Cobb fixed a late-night meal from leftovers he found in the Derby kitchen, including chicken, bacon, avocado, tomatoes, and hard-boiled eggs. He placed them on a bed of lettuce, drizzled it all with dressing, and single-handedly invented the Cobb salad. Like the Caesar salad, the basic Cobb has inspired countless variations, such as this version that Martha created. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 905 Calories (kcal); 70g Total Fat; (71% calories from fat); 60g Protein; 5g Carbohydrate; 256mg Cholesterol; 1475mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha's Holiday Ice Cream Bombe Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints best-quality black-currant sorbet 1 pint best-quality vanilla ice cream 1 pint best-quality raspberry sorbet Fresh berries -- for garnish Place a 7 1/2-cup capacity mold and one medium mixing bowl into freezer. Transfer all sorbets and ice cream from freezer to refrigerator until slightly soft, about 1 hour. Place black-currant sorbet into chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Using a rubber spatula, coat the sides of mold with sorbet, making a 1-inch-thick layer. Return mold and clean mixing bowl to freezer for 30 minutes. Place raspberry sorbet in chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Pack raspberry sorbet over black currant, about 3/4 inch thick. Return mold and clean mixing bowl to freezer for 30 minutes. Place vanilla ice cream in chilled mixing bowl. Stir until spreadable. Remove mold from freezer. Fill remaining space with vanilla ice cream. Using a rubber spatula, smooth ice cream. Return to freezer. To serve, place a serving plate upside-down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the mold, and serve bombe immediately, garnished with fresh berries. This recipe yields 12 servings. Comments: A bombe is a dessert made from softened ice cream or sorbet that is layered inside a mold and refrozen, then unmolded and sliced before serving. In the Victorian period, the most popular molds for this dessert were spherical, or bomb shaped. Antique molds can be fun to collect and use, but new molds are also available in an increasingly wide range of shapes and sizes. When making a bombe, work as quickly as possible to prevent the ice cream from developing ice crystals and turning gummy. Allowing your ice cream to soften a little in the refrigerator will make handling it easier. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Martha's Latkes Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Jewish Pancakes Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Idaho potatoes 1/2 large White onion 1 large Egg 3 tablespoons All-purpose flour 1/2 cup Kirin beer or other light lager Coarse salt -- to taste Freshly ground pepper -- to taste Vegetable oil for frying Sour cream -- for serving Osetra caviar -- for serving Peel and, using a box grater, grate the potatoes into a large bowl. Grate onion into the bowl with the potatoes, and mix to combine. Place the mixture in a colander set over a bowl. Drain the liquid, pressing the potato mixture with the back of your hand if necessary, to remove the excess liquid. Strain the watery liquid from the bowl, but leave the heavier starch. Return the starch to the potato mixture. Add the egg, flour, and beer. Stir to combine. Season with salt and pepper, to taste. The consistency should be moist, but should hold together. In a large, heavy-bottomed skillet set over medium heat, heat enough vegetable oil to fill the pan a quarter-full. Drop a spoonful of the mixture at a time in the hot oil, and cook on each side until golden brown, about 3 minutes per side. Using a slotted spoon, remove the latkes to a paper-towel-lined baking sheet. Serve immediately with applesauce, sour cream, or creme fraiche. Makes about 20 latkes. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 8g Carbohydrate; 9mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martha's Pizza Topping Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chopped garlic 1/4 teaspoon chile flakes 2 tablespoons chopped basil 6 large oysters -- shucked === TOMATO VINAIGRETTE === 1 medium tomato -- cored, diced 1 tablespoon finely chopped red onion 1 teaspoon basil -- thinly sliced 1 teaspoon red-wine vinegar 1 teaspoon olive oil 1 pinch chile flakes Coarse salt -- to taste Freshly ground pepper -- to taste Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the lowest shelf, for at least 30 minutes. Meanwhile, make the Tomato Vinaigrette: Combine all ingredients in a small bowl. Season to taste with salt and pepper. Serve at room temperature. Can be made ahead of time and stored in refrigerator. Bring to room temperature before serving. (Makes 1/2 cup) Sprinkle semolina flour on a pizza peel. Place the dough on the peel. Brush the dough with olive oil and top with garlic, chile flakes, and 1 tablespoon basil. Place oysters on top. Lift the pizza peel and, using a slight jerking motion, slide the pizza back and forth to loosen it. Tilt the peel and place the front tip of the peel on top of the heated stone. Slide the pizza off the peel, onto the stone. Bake until crust is golden brown, about 8 to 10 minutes. Remove from the oven and brush crust edges with olive oil. Return pizza to the oven and cook another 1 to 2 minutes, until crisp. Using the pizza peel, remove from oven, and top with remaining tablespoon chopped basil and Tomato Vinaigrette. Makes enough for one 9-inch pizza. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); 1g Total Fat; (45% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Martini (Martha Stewart) Recipe By :Dale DeGroff Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dash dry French vermouth 3 ounces gin or vodka -- chilled Ice cubes Green cocktail olive, lemon peel twist or tomolive -- for garnish In a pint-size glass, stir together the Vermouth, gin or vodka, and ice cubes 50 times. Strain mixture into a chilled martini glass. Garnish with olive, lemon twist, or a tomolive. This recipe yields 1 serving. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Dale DeGroff who was the head bartender at New York City's fabled Rainbow Room. He now presides over the bars at Windows on the World at the top of the World Trade Center, and at Blackbird Restaurant and Bar. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Maryland Crab Cakes Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Crab Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 saltine crackers -- crushed fine crumbs 1 pound lump crabmeat -- picked over 1 egg 2 1/2 tablespoons mayonnaise 2 teaspoons freshly-squeezed lemon juice 1 1/2 teaspoons Worcestershire sauce 1 dash hot sauce such as Tabasco Salt - to taste Freshly-ground black pepper -- to taste 3 tablespoons peanut oil In a large bowl, gently mix together all of the ingredients except the oil. The mixture will be wet. Form about 1/3 of the crab mixture for each cake. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 4 to 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce, if desired. Serves 4. Variations: you can add 1 to 2 teaspoons of Old Bay seasoning, 1 teaspoon dry mustard, an extra dash of Worcestershire sauce, or 1 1/2 tablespoons finely chopped parsley; you can you can use fine fresh breadcrumbs as a coating instead. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 20g Total Fat; (64% calories from fat); 22g Protein; 3g Carbohydrate; 138mg Cholesterol; 462mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mashed Rutabagas Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small rutabagas - (or 1 large) -- trimmed, and cut into chunks 1/2 cup milk 1/4 cup buttermilk 1/4 teaspoon balsamic vinegar 1 dash fresh grated nutmeg Coarse salt Freshly ground pepper In a pot of boiling salted water, cook the rutabagas until fork tender, about 15 minutes. Drain and mash using a large fork or a potato masher. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve. Serves 4. Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter Inc. - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 1g Total Fat; (41% calories from fat); 2g Protein; 2g Carbohydrate; 5mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Matcha Shortbread Cookies Recipe By :Martha Stewart Serving Size : 108 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter -- room temperature 1 cup confectioner's sugar 1 teaspoon salt 2 tablespoons matcha -- see * Note 4 cups all-purpose flour * Note: Matcha is a premium Japanese powdered green tea. Green teas, popular in Asia, are made from steamed leaves that are dried unfermented. Cream butter in the bowl of an electric standing mixer using the paddle attachment. Add confectioner's sugar and salt. Sift together the tea and flour and add to the butter mixture. Mix until just incorporated. Roll dough out to 1/3-inch thick between 2 pieces of plastic wrap. Transfer to a baking sheet and chill until firm, at least 30 minutes. Heat oven to 300 degrees. Remove top piece of plastic and cut into desired shapes using Japanese vegetable cutters. Re-roll excess dough as necessary. Transfer to a parchment-lined baking sheet. Place on top of another baking sheet to prevent over-baking. Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail. Take care not to let the edges brown; matcha shortbread cookies should maintain their green color. Cool, and serve with green-tea or ginger ice cream. This recipe yields about 9 dozen 1 1/2-inch cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 3g Total Fat; (60% calories from fat); 1g Protein; 5g Carbohydrate; 9mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Meat Loaf 101 Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Meats Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices white bread -- crusts removed 1/2 cup milk 2 tablespoons olive oil 1 large yellow onion -- finely chopped 1 celery rib -- finely chopped 2 garlic cloves -- minced 2 peeled carrots -- peeled, grated fine 1 pound ground sirloin 1/2 pound ground pork 2 large eggs 1/4 cup chopped fresh parsley 2 tablespoons Dijon mustard 1 tablespoon coarse salt 1/2 tablespoon freshly-ground black pepper 1/2 pound thinly-sliced smoked bacon 1 pound fingerling potatoes -- scrubbed 4 leeks 1/2 cup light-brown sugar - (packed) 1 tablespoon Coleman's yellow ground mustard 1 teaspoon tomato paste Heat oven to 375 degrees. Cut the bread into 1-inch cubes, and place in a small bowl. Pour the milk over the bread. Set aside 5 minutes. Heat the olive oil in a large skillet over medium heat. Add onion, celery, and garlic; cook until soft and translucent, 3 to 5 minutes. Remove from heat; let cool 5 minutes. Place carrots in a large mixing bowl. Add the milk-and-bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper. Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5- by 12-inch loaf. Overlap bacon slices across the top, covering meat. Using the white and light-green parts of the leek, split them in half lengthwise and rinse well. Place potatoes and leeks around loaf. Season with salt and pepper. In a small bowl, combine brown sugar, ground mustard, and 2 tablespoons water. Stir in tomato paste, making a glaze. Brush the meat loaf all over with the glaze. Bake, brushing every 15 minutes with glaze, until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 435 Calories (kcal); 28g Total Fat; (59% calories from fat); 26g Protein; 19g Carbohydrate; 145mg Cholesterol; 1196mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meat Loaf 101 With Mrs. Kostyra Recipe By :Martha Kostyra, Martha Stewart's mother Serving Size : 10 Preparation Time :0:00 Categories : Beef Meatloaf Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices white bread -- torn in pieces 2 1/2 pounds ground beef 1 medium yellow onion -- peeled, and cut into eighths 2 garlic cloves 2 celery stalks -- cut 2" pieces 2 carrots -- peeled, and cut into 2" pieces 1/2 cup flat-leaf parsley leaves 1 large egg 1 cup ketchup 3 teaspoons dry mustard 1 tablespoon coarse salt 2 teaspoons freshly-ground black pepper 2 tablespoons brown sugar Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with a steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. . Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking. This recipe yields 8 to 10 servings. To make meatloaf sandwiches: Begin by cutting the meat loaf into medium-thick (approximately one-inch) slices; cut two slices per sandwich. Spread mayonnaise on a piece of bread (thick whole-wheat or Pullman bread), and lay the meat loaf slices on top. Add some lettuce and a slice or two from a beefsteak tomato. Spread more mayonnaise, mustard, or homemade tomato jam on the other slice of bread, and place it on top. No reheating is necessary; just cut the sandwich in half, and enjoy. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 431 Calories (kcal); 31g Total Fat; (65% calories from fat); 21g Protein; 16g Carbohydrate; 115mg Cholesterol; 998mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meatballs With Eleanora Recipe By :Eleanora Scarpetta Serving Size : 0 Preparation Time :0:00 Categories : Italian Meatballs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground top sirloin 3/4 pound ground pork 3/4 pound ground veal 2 garlic cloves -- pressed 2 tablespoons extra-virgin olive oil 1/2 teaspoon coarse salt 1/4 teaspoon freshly- ground black pepper 1/2 cup freshly-grated Pecorino Romano cheese 2 tablespoons finely-chopped flat-leaf parsley 3 large eggs -- lightly beaten 1 slice Italian bread -- soaked in water 3/4 cup unseasoned dry bread crumbs 1/2 cup light olive oil Line a baking sheet with paper towels; set aside. In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine. With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture. Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain. This recipe yields 20 meatballs. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "20 meatballs" - - - - - - - - - - - - - - - - - - - Per serving: 1884 Calories (kcal); 136g Total Fat; (66% calories from fat); 142g Protein; 14g Carbohydrate; 1085mg Cholesterol; 1694mg Sodium Food Exchanges: 1/2 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Eleanora Scarpetta Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meatballs With Rigatoni Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices good quality white bread -- crusts removed, cut in small pieces 1/4 cup milk 1/2 pound ground veal 1/2 pound ground pork 1/2 medium onion -- finely chopped 3 small garlic cloves -- minced Zest of 1/2 lemon 8 fresh flat-leaf parsley sprigs -- chopped 3/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 large egg -- slightly beaten 1 tablespoon olive oil 3/4 pound rigatoni Red Hot Tomato Sauce -- (see recipe) Parmesan cheese -- for grating Place bread in a bowl; pour milk over it. In another bowl, mix veal and pork. Add onion, garlic, zest and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Heat oven to 350 degrees. Form mixture into twelve to sixteen 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes. Cook rigatoni according to package directions. Toss meatballs in tomato sauce; serve with grated Parmesan over rigatoni. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 611 Calories (kcal); 22g Total Fat; (33% calories from fat); 34g Protein; 66g Carbohydrate; 136mg Cholesterol; 506mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, May 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melon And Wild Strawberries In Sweet Wine With Georges Recipe By :Georges Blanc Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe Cavaillon melons 2 tablespoons superfine sugar 3/4 cup sweet muscatel wine, preferably Beaumes-de-Venise Juice of 1/2 lemon 1/4 cup thinly-sliced basil leaves 1 cup quartered small strawberries 1 cup raspberries Mint leaves -- for garnish Using a stainless-steel knife, cut melons in half, creating a sawtooth edge. Scoop out seeds and stringy fibers. Using a melon baller, scoop flesh from melons. Place melon balls in a large bowl, and sprinkle with sugar. Add wine, lemon juice, and basil. Cover with plastic wrap, and transfer to refrigerator to macerate for 2 hours. Scrape remaining melon from shells until smooth, creating bowls. Cover with plastic wrap, and refrigerate until ready to use. Spoon macerated melon balls into shells. Top with strawberries and raspberries. Garnish with mint, and serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Georges Blanc, owner, Georges Blanc restaurant/hotel, 01540 Vonnas, France, 011-33-4-74-50-90-90. Fax: 011-33-4-74-50-08-80. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melon Soup with Red-Wine Granita Recipe By :Recipe from British chef Raymond Blanc Serving Size : 4 Preparation Time :0:00 Categories : Fruit Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large ripe cantaloupe melon -- well washed 5 tablespoons fructose or sugar 1 freshly-squeezed lime 8 fresh mint leaves -- finely sliced === RED-WINE GRANITA === 1 1/4 cups red wine 1/3 cup fructose - (80 grams) Zest of 1 lemon Zest of 1 orange Peel melon, and finely chop the skin. Halve the melon, removing the seeds and filament. Place skin, seeds, and filament into a saucepan. Add 2 cups water and fructose or sugar. Bring the mixture to a boil, skimming the foam off the surface, and simmer for 15 minutes. Cut the melon flesh into thin slices, and place in a large bowl; set aside. Pour seed mixture through a sieve lined with cheesecloth placed over the melon slices, and set aside to cool. When cool, add lime juice and mint. Serve with red-wine granita spooned over the top. Serve immediately. RED-WINE GRANITA: Combine wine and fructose in a medium saucepan. Bring to a boil and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex glass pie plate. Freeze until firm, about 4 hours. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : British chef Raymond Blanc is owner of Oxfordshire's Le Manoir aux Quat' Saisons Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meringue Daisies Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large egg whites 1 cup granulated sugar === LEMON CURD === 3 large egg yolks 6 tablespoons sugar Zest of 1/2 lemon 1/4 cup freshly-squeezed lemon juice 4 tablespoons chilled butter -- cut up For the Lemon Curd: Combine yolks, sugar, lemon zest, and lemon juice in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of spoon, about 5 to 7 minutes. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Transfer mixture to a medium bowl. Lay a piece of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled. Store in airtight container for up to 2 days. (Makes 1 1/2 cups) For the Daisies: Place the egg whites and sugar in the heat-proof bowl from an electric mixer. Combine, using a wire whisk; continue whisking over a pot containing about 2 inches of simmering water. Whisk constantly until all the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted, about 3 minutes. Heat oven to 175 degrees. Make a pattern to use as a guide for piping by drawing 24 circles on a 16- by 12-inch piece of parchment paper; use a pencil to trace around a 2-inch biscuit cutter, creating 4 rows of 6 circles. Line a baking sheet with the patterned paper. Place a second piece of 16- by 12-inch parchment paper on top of the patterned paper (you will be able to see the circles through the parchment and be able to use the patterned paper again). Using a medium-sized pastry bag with a #11 plain tip, pipe 7 petals, starting at the edge of each circle and pulling the bag into the center. (Make sure all points meet in center so that lemon curd does not seep out.) Slip the pattern from under the piped cookies, and use on the second sheet of cookies. With a wet index finger, make a well in the center of each daisy, being careful not to break through to the paper. Bake until meringue is dry in the center, about 1 hour. Remove to a rack to cool completely. With a pastry bag fitted with a #11 plain tip, pipe 1/4 teaspoon of lemon curd in the center of each daisy. Chill cookies to set curd, about 5 minutes. This recipe yields 4 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 6g Carbohydrate; 13mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meringue Kisses Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large egg whites -- room temperature 1 cup sugar 1 pinch cream of tartar 1/2 teaspoon vanilla extract Fill medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Place meringue in a large pastry bag filled with a large star tip. Heat oven to 200 degrees. Trace six 3-inch circles on parchment; place, penciled-side down, on 12- by 18-inch baking sheet. Pipe the meringue in a circular motion, forming a pyramid-like kiss shape. Place the baking sheets in the oven, and bake about 20 minutes. Reduce heat to 175 degrees, and bake 60 to 90 minutes more until the meringue is dry and crisp, but still white. This recipe yields about 24 kisses. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Meringue Mushrooms Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces bittersweet chocolate -- chopped 3 ounces white chocolate -- chopped === SWISS MERINGUE === 4 large egg whites 1 cup superfine sugar 1 pinch cream of tartar 1/2 teaspoon pure vanilla extract Make the Swiss Meringue: Fill a medium saucepan one-quarter full with water. Set over medium heat; bring water to a simmer. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar; place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes. Rub mixture between fingers to test. Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff, glossy peaks form, about 10 minutes. Add vanilla; mix until combined. Use immediately. (Makes 4 cups) Heat oven to 200 degrees. Place Swiss meringue in an 18-inch pastry bag fitted with a large 3/4-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming domes 1 to 2 inches in diameter. Pipe a stem shape for each dome. Bake for 1 hour; reduce heat to 175 degrees, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes more. Fill a medium saucepan one-quarter full with water. Set over medium heat, and bring to a simmer. Place bittersweet chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate occasionally until completely melted. Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature. Place white chocolate in a heat-proof bowl, and set oversimmering water. Turn off heat; stir chocolate occasionally until completely melted. Allow to cool slightly. To create mushroom gills, spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap's underside to the edges. Let set in a cool, dry place. Poke a small hole in the center of each mushroom cap using a paring knife. Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap. Allow to set. Meringue mushrooms should be kept in an airtight container in a cool, dry place. This recipe yields about 30. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "30 mushrooms" - - - - - - - - - - - - - - - - - - - Per serving: 793 Calories (kcal); 60g Total Fat; (59% calories from fat); 23g Protein; 68g Carbohydrate; 0mg Cholesterol; 241mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Meringue Snowmen With Michel Recipe By :Michel Richard Serving Size : 8 Preparation Time :0:00 Categories : Christmas Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large egg whites 1 pinch salt 1 cup granulated sugar 1 cup sifted confectioners' sugar -- plus more Pearl sugar -- for sprinkling Red food coloring 13 ounces melted bittersweet chocolate -- melted 2 cups heavy cream whipped to soft peaks 11 ounces almond paste Heat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar. Continue to whisk until mixture is stiff. With a rubber spatula, gently fold in remaining granulated sugar and confectioners' sugar. Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip. On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body. To form the arms, pipe meringue on top of the body in the shape of sideways C (with the curve at the snowman's back). For the head, pipe a 1 1/2-inch mound of meringue on top of the center of the body, inside the curve of the arms. Repeat to form seven more snowmen. Sprinkle snowmen with pearl sugar. In a small bowl, combine remaining meringue and a few drops of red food coloring. Transfer to a parchment cone or a small pastry bag fitted with a #2 tip, and pipe a red nose onto each snowman. Bake snowmen until the outside is set but the inside is still soft, about 30 minutes. Remove from oven, and let cool. When cool, pick up the snowmen one by one, and scoop out the insides of the body with a spoon; discard. Return hollow snowmen to oven, and bake until firm, 1 to 1 1/2 hours. Watch the snowmen to be sure they remain white; once they are firm (or if they begin to color), remove them from the oven, and set aside to cool. Meanwhile, roll 7 ounces of almond paste to a thickness of 1/2 inch. Using a 3/4-inch diameter cutter, cut out 8 circles for hats. With a toothpick, pick up each circle, and dip it into melted chocolate. Transfer circles to a parchment-lined baking sheet. Swirl them slightly as they hit the parchment, spreading the dripping chocolate around to form a brim for each hat. Repeat with remaining hats, and let cool completely. Reserve 1/4 cup of the melted chocolate for decorating. In a large bowl, make mousse filling by combining remaining chocolate and heavy cream. Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip. Pick up the cooled snowmen, and fill the bodies with mousse. Carefully replace filled snowmen onto parchment. Add a few drops of red food coloring to remaining 4 ounces of almond paste; knead until completely combined. Roll to 1/8 inch thick. Cut into eight 8- by 1/2-inch strips to form scarves. Place scarves around snowmen's necks, and top heads with cooled hats. Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a #1 tip; pipe eyes, mouths, and buttons on each snowman. Serve immediately. This recipe yields 8 snowmen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 36g Total Fat; (54% calories from fat); 12g Protein; 57g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Michel Richard, Chef/Owner, Citronelle at the Latham Hotel, 3000 M Street, NW, Washington, DC 20007, and Citrus, 6703 Melrose Avenue, Los Angeles, CA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meringue-Topped Rice Pudding Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 10 Preparation Time :0:00 Categories : Desserts Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsalted butter -- room temperature 3 cups cooked long-grain white rice 4 cups whole milk -- room temperature 3/4 cup sugar 1/4 teaspoon salt 4 large eggs -- separated 1 1/2 teaspoons pure vanilla extract 1/3 cup raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon cream of tartar Heat oven to 400 degrees. Butter a shallow 2-quart baking dish. Set aside. In a medium-size heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt. Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes. In a liquid measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract. Stir into rice. Add raisins and cinnamon. Cook until raisins are heated through, about 2 minutes. Pour rice mixture into the prepared baking dish. Set aside. In the bowl of an electric mixer, whisk the egg whites until foamy. Increase speed to high, and gradually add the remaining 1/2 cup sugar, cream of tartar, and vanilla. Beat until stiff but not dry, 3 to 4 minutes. Using a rubber spatula, spoon meringue on top of the rice, covering entirely. Transfer to the oven, and bake until the meringue is golden brown, about 5 minutes. To store the rice pudding, use plastic wrap to prevent a skin from forming. This recipe yields 10 servings. Comments: The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. And never use precooked rices or rices labeled "instant" or "minute." Short-grained or medium-grained rices work best. Try basmati, jasmine, or popcorn rice for even more variety. Each type will impart its own unique flavor to your pudding. One way to cool rice quickly is to drain it into a sieve and place it over a bowl. Using the handle of a wooden spoon, poke the rice from time to time to release the steam. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 6g Total Fat; (22% calories from fat); 7g Protein; 37g Carbohydrate; 89mg Cholesterol; 125mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Fruit Pops Recipe By :Rick Bayless Serving Size : 32 Preparation Time :0:00 Categories : Mexican Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peeled cored pineapple in chunks 2 cups chopped peeled pitted mango 2 cups strawberries -- hulled, washed, and drained Freshly-squeezed lime juice -- to taste Superfine sugar -- to taste 3 cups tamarind pods - (abt 5 oz) To make the fruit pops: In a food processor fitted with the metal blade, coarsely purée the pineapple. Pour purée in a 2-cup liquid measure. Add lime and superfine sugar to taste. Pour about 1/4 cup of the mixture into each of the fruit-pop molds, cover with metal lid, and insert sticks. Transfer to freezer until firm. Repeat with mangoes and strawberries. Remove from freezer 5 minutes before serving, so pops loosen from molds. To make the tamarind pops: Peel and remove tough outer fiber of tamarind pods, and discard. Place pods in a medium bowl, and pour 1 3/4 cups of boiling water over them. Let soak for 1 hour. Strain soaked pods through a mesh sieve over a medium bowl, working the pods through with a wooden spoon. Discard solids. Pour liquid into a 2-cup liquid measuring cup. Taste and adjust with superfine sugar. The lime juice is not needed with this because of the natural tartness of the tamarind pod. Pour into the molds, cover with metal lids, and insert sticks. Transfer to freezer until firm. This recipe yields 32 pops. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rick Bayless, Chef and co-owner, Frontera Grill/Topolobampo, 445 North Clark Street, Chicago, IL Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Hot Chocolate Recipe By :Rick Bayless Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups milk (or water) 3 1/3 ounces Mexican Chocolate tablet -- roughly chopped In a medium-size saucepan, simmer the milk (or water) with the chocolate for a few minutes over medium-low heat, stirring constantly to dissolve the chocolate. Either pour into a pitcher, and beat well with a Mexican molinillo, whisk or electric mixer, or pour into a blender, cover loosely, and whiz until thoroughly mixed. Either way, you should wind up with a nicely frothed drink. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Rick Bayless's Mexican Kitchen" by Rick Bayless. (William Morrow 1996). Nutr. Assoc. : 0 0 * Exported from MasterCook * Meyer Lemon And Bartlett Pear Marmalade With Jonathan Recipe By :Jonathan King Serving Size : 0 Preparation Time :0:00 Categories : Fruit Jellies/Jams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Meyer lemons - (15 to 20) -- see * Note 2 1/2 pounds Bartlett pears - (6 medium) -- diced 1/2" pieces 7 1/2 pounds sugar - (15 cups) 1/4 teaspoon fresh herbs or spices, such as mint, cinnamon or nutmeg * Note: The Meyer lemon is a cross between a mandarin orange and a lemon, so it's sweeter and less acidic than the standard lemon. Sterilize jars: Using rubber-coated canning tongs, place jars in large pot fitted with a rack in the bottom, making certain that the jars do not touch. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove, and place upside down on a clean kitchen towel to dry completely. Wash rubber rings in hot, soapy water, and place on kitchen towel to dry. Do not discard water. Cut off and discard lemon ends. Slice lemons in half lengthwise. Cut halves crosswise into very thin slices, including peel, pith, and seeds. Heat oven to 100 degrees. Spread sugar in a baking dish, and place in oven. Heating the sugar first to help it dissolve more quickly in the marmalade and to keep the temperature of the fruit more constant. In a 10- to 12-quart stockpot, combine lemons, pears, herbs, or spices (if using), and 5 cups water. Bring to a gentle boil over medium heat. Reduce heat to medium-low, keeping at a gentle boil. Cook until lemons are tender, about 1 hour. Add warmed sugar. Return to a full rolling boil (one that cannot be stirred down), about 10 minutes. Remove seeds that float to the top. Remove from heat. Use a liquid measuring cup to pour marmalade into sterilized jars, leaving 1/4-inch space at top. Wipe rim of jar clean. Place rubber ring on rim of jar, and fasten top (or follow manufacturer's instructions). Never re-use lids, the seals may not work a second time. Using canning tongs, return jars to pot used to sterilize jars. Make certain that the jars are covered by at least 2 inches of water and that they are not touching one another. Bring water to a boil, and boil for 10 minutes. Remove from water with canning tongs. Allow marmalade to cool completely. Store unopened jars in a cool dry place for up to one year and unsealed jars in the refrigerator for up to 6 weeks. This recipe yields 10 sixteen-ounce jars. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 pints" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jonathan King, President, Stonewall Kitchen Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Meyer Lemon Mousse Cups Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 lemons, preferably Meyer 3 large eggs -- separated 8 tablespoons sugar 1/4 cup chilled unsalted butter -- cut in pieces 1/2 cup heavy cream 1 pinch coarse salt Using a paring knife, trim tip end from a lemon so fruit sits level. Cut stem end one-quarter down lemon (or cut in a decorative pattern). Repeat process with 7 more lemons. Hold a cut and trimmed lemon over a sieve set over a liquid-measuring cup. Using a reamer, squeeze juice, and set aside; then scoop out flesh with a spoon (do not puncture lemon skin), and discard. Repeat with remaining cut lemons. Measure 1/4 cup juice, and set aside. Reserve remaining juice for another use. Cover lemon shells with plastic wrap and refrigerate. With a grater, remove zest from 1/2 of the remaining lemon; cover zest with plastic, and set aside. Place egg yolks, 1/4 cup lemon juice, and 6 tablespoons sugar in a small heavy saucepan. Whisk to combine. Set over medium heat; stir constantly with a wooden spoon, making sure to stir sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove saucepan from heat. Pass mixture through a fine sieve set over a medium bowl. Add butter, one piece at a time, stirring with a wooden spoon until smooth. Stir in reserved lemon zest. Place plastic wrap directly on the surface to prevent a skin from forming, and chill until firm, at least 1 hour. In a medium bowl with a handheld electric mixer, whip cream to stiff peaks. Cover with plastic wrap, and refrigerate. Clean the whisk attachments. In a second medium bowl, with a handheld electric mixer, whip egg whites and a pinch of salt to soft peaks. Sprinkle in remaining 2 tablespoons sugar, and continue whipping until stiff glossy peaks form. Set aside. Remove lemon curd and whipped cream from refrigerator. Stir 1/4 of whipped cream into curd to lighten the curd. With a large rubber spatula, gently but thoroughly fold in remaining whipped cream. Fold in whipped egg whites. Remove lemon shells from refrigerator. Transfer mousse to a medium pastry bag fitted with a coupler, and pipe into lemon shells. Chill until set, a minimum of 1 hour or overnight. This recipe yields 8 servings. Comments: The Meyer lemon, the one truly seasonal lemon, available only in winter and early spring, is believed to be not a lemon at all, but an orange-lemon hybrid. The fruit was discovered outside Beijing by Frank N. Meyer, a "plant explorer" assigned by the U.S. Department of Agriculture to "skin the earth for good things for man." Meyer brought it to the United States in 1908. Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons found in your local supermarket. Because sweet Meyer lemons are a delicious rarity, you can substitute a more readily available variety for this recipe. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 7g Total Fat; (51% calories from fat); 2g Protein; 13g Carbohydrate; 91mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Milk Punch Recipe By :Angele Parlange Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Simple Syrup -- (see below) 1/2 cup milk 1/2 cup heavy cream 1 dash pure vanilla extract 2 shots bourbon - (abt 3 oz) 1/2 cup crushed ice Freshly-grated nutmeg -- to taste === SIMPLE SYRUP === 1 cup water 1 cup sugar Simple Syrup: Combine water and sugar in a small saucepan. Set over high heat and bring to a boil, stir just until sugar dissolves. Remove from heat and let cool. Keep refrigerated. Use as needed; simple syrup lasts indefinitely in the refrigerator. (Makes 1 cup) Combine all the ingredients except for nutmeg in a cocktail shaker. Cover the shaker and shake for 20 to 30 seconds, until mixture is very cold. Pour into a glass or a silver cup, sprinkle with nutmeg, and serve immediately. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 654 Calories (kcal); 24g Total Fat; (32% calories from fat); 3g Protein; 111g Carbohydrate; 90mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 7 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Angele Parlange, owner; Angele Parlange Design, 5419 Magazine Street, New Orleans, LA 70115, (504) 897-6511 Fax: 504-897-1195. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mincemeat Pie with Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jars prepared mincemeat - (27 oz ea) 1 peeled McIntosh apple -- peeled, cored, seeded, and grated 1 tablespoon brandy Grated zest of 1 lemon === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold unsalted butter -- cut into small pieces 1/4 cup water - (to 1/2 cup) Make PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months. (Makes enough dough for two 9-inch pie crusts). Heat oven to 400 degrees. On a lightly floured surface, roll half pate brisee into a 12-inch circle. Fit pastry into an 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Transfer filling into the chilled pie crust. On a lightly floured surface, roll out remaining half of pate brisee to a 12-inch circle. Transfer to pie plate. Trim dough evenly along edge and just press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on a parchment-lined baking sheet. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until the crust is golden brown and the center bubbles, about 45 to 50 minutes. Cool on a wire rack. Makes one 9-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mini Apple Tarte Tatin Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 4 tablespoons unsalted butter - (1/2 stick) 12 lady apples 1/4 cup fresh cranberries -- chopped 1/4 cup walnut halves -- chopped 1 sheet frozen puff pastry -- defrosted Heat oven to 375 degrees. Whisk to combine sugar with 1/4 cup water in a small saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, 10 to 12 minutes. Pour 1 tablespoon of caramel into the bottom of a standard 10 1/2- by 13 1/2-inch muffin tin. Add 1 teaspoon of butter to each muffin cup. Set aside. Combine cranberries and walnuts in a small bowl. Peel apples and core from the bottom leaving the stems intact. Using a teaspoon, fill an apple's center with cranberry mixture; repeat with remaining apples. Place apples stem-side down into caramel. Meanwhile, on a lightly floured surface, roll out puff pastry to a 12-inch square. Using a 2 1/2-inch cookie cutter, cut out twelve circles. Place puff-pastry circles over apples, tucking pastry around apples. Bake at 375 degrees until pastry is golden brown and puffed, 30 to 35 minutes. Turn out immediately onto a baking sheet lined with a Silpat. Serve immediately. This recipe yields 12 servings. Comments: The lady apple, similar in appearance to a scaled-down version of a McIntosh or Cortland, was valued during the colonial era as a decorative element for wreaths, garlands, and Christmas trees. But its flavor perfectly balances an overall sweetness with a strong hint of tartness-ideal for these individual caramelized upside-down tarts. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 17g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mini-Pizza Bruschetta Recipe By :Recipe from Mark Strausman, Owner and chef; Campagna, 24 East 21st Street, NY, NY Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Breads/Rolls Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 rustic bread loaf -- sliced 1/2" thick 6 garlic cloves - (to 8) 1/3 cup olive oil 1 cup Traditional Italian Tomato Sauce -- (see recipe) 1 1/2 pounds fresh buffalo mozzarella -- sliced 1/4" thick 8 fresh basil leaves - (to 12) Heat the broiler or salamander. Heat a grill or grill pan over high heat. Grill the bread on each side until crisp and toasted, 45 to 60 seconds per side. Rub the crusts of bread with garlic, and place on baking sheet. Drizzle with olive oil, and spoon on about 2 tablespoons of the Traditional Italian Tomato Sauce per slice of bread. Cover with cheese. Broil until melted and bubbly, about 5 minutes. Remove and garnish with basil leaves. Makes 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mint Julep Recipe By :Angele Parlange Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 mint leaves - (to 7) Mint leaves -- for garnish 2 teaspoons turbinado sugar 2 tablespoons water 1 shot bourbon - (1 1/2 oz) Confectioners' sugar -- (optional) Combine mint leaves, 2 tablespoons water, and sugar in a mint julep glass. Gently bruise the mint with a muddler or the back of a spoon. Fill glass with crushed ice. Pour bourbon over ice. Garnish with mint leaves and confectioners' sugar. This recipe yields 1 drink. Comments: Mint juleps are traditionally made in a silver tumbler. If you do not have one, use an 8-ounce glass. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Angele Parlange, Owner; Angele Parlange Design, 5419 Magazine Street, New Orleans, LA Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mint Lemonade Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar (for simple syrup) Ice cubes 1 2/3 cups freshly-squeezed lemon juice 2 tablespoons julienned mint Mint leaves for -- garnish 1 lemon -- cut 1/4" slices Lemon slices -- for garnish In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool. In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Miso Salad Dressing Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup rice vinegar 2 tablespoons lemon juice 1 tablespoon light miso - (heaping) -- see * Note 1 garlic clove -- finely chopped 1 piece fresh ginger - (1/2" long) -- finely chopped 1 pinch cayenne pepper 2/3 cup peanut oil Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: Miso is a fermented soybean paste that is a staple of Japanese cuisine. Leftover miso can be stored in the refrigerator for up to 1 year. In the jar of a blender, combine vinegar, lemon juice, miso, garlic, ginger, and cayenne. Mix on high speed until well blended. With blender running, gradually pour in oil. Season with salt and pepper. This recipe yields 1 1/2 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1297 Calories (kcal); 144g Total Fat; (97% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Miso Soup with Enoki Mushrooms Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 square dried kombu - (4") -- cleaned with a damp cloth 2/3 cup bonito flakes (fish flakes) 1/3 pound enoki mushrooms -- reserve some for garnish 2 tablespoons miso 2 scallions -- finely sliced To prepare the dashi, combine the kombu and 4 cups water in a pot, and bring to a boil. Remove the kelp, and discard. Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot, about 30 seconds. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot, and add the mushrooms. Cook over moderate heat until the mushrooms have softened, about 3 minutes. In a small bowl, dissolve miso in a ladleful of dashi. Add dissolved miso to the soup, and stir to combine. Divide the soup among four bowls, and sprinkle with the reserved enoki and the scallions. Makes 4 servings. Cuisine: "Japanese" Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Miso Soup With Nobu Recipe By :Nobu Matsuhisa Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Dashi -- (see below) 1/3 cup white miso thinly-sliced firm tofu -- for garnish thinly-sliced scallions -- for garnish === DASHI === 1 piece konbu - (6" square) 2 ounces bonito flakes - (to 3 oz) 2 quarts water For the Dashi: Wipe the konbu lightly with a dry cloth. Place in a large pot with 2 quarts cold water. Bring to boil over medium heat. Remove konbu. Return to a boil. Add the bonito flakes, and remove from heat. Let stand 2 to 3 minutes. Strain through cheesecloth to remove flakes. (Makes 2 quarts) In a saucepan, heat dashi over low heat. Place miso in a fine strainer, and place in dashi. Using a whisk, gently pour miso through strainer. Cook till heated through. Place tofu slices in soup, and cook until they rise to the top, about 1 minute. Add scallions to soup bowls, and ladle soup over. Serve immediately. This recipe yields 5 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 6g Total Fat; (25% calories from fat); 11g Protein; 26g Carbohydrate; 0mg Cholesterol; 3400mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Nobu Matsuhisa, chef and owner of the Nobu restaurants in New York City, London, Tokyo, Las Vegas, and Malibu. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Miso-Stuffed Eggplant Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Japanese eggplants, 6" to 8" long 3/4 cup sweet miso 2 teaspoons light tamari sauce In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender. Turn on the broiler. Combine the miso and tamari in small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes. Serves 2 to 4. Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter Inc. - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Mixed Tomato Cobbler With Gruyere Crust Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- plus 2 tablespoons all-purpose flour 1 1/2 teaspoons coarse salt 2 teaspoons sugar 3/4 cup Gruyère cheese 1/2 cup cold unsalted butter -- plus 1 tablespoon cold unsalted butter -- cut in pieces 1 large yellow onion -- diced 3 garlic cloves -- finely minced 2 pounds assorted cherry tomatoes 1/4 cup chopped fresh basil 1 pinch freshly-ground black pepper 1 large egg In the bowl of a food processor, combine 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 cup Gruyère cheese. Add 1/2 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, pour about 1/8 cup ice water, little by little, through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more water, 1 teaspoon at a time. Flatten dough into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour. Melt remaining tablespoon butter in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl, and cool slightly. Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 teaspoon salt, 1 1/2 teaspoons sugar, and the basil and pepper. Add onion mixture, and toss to combine. Transfer mixture to a deep 9-inch pie dish. Set aside. Heat oven to 375 degrees. Roll out dough into a circle 1 inch larger than pie dish. Transfer rolled dough to top of dish; tuck in edges to seal, forming a decorative edge, if desired. Cut four 1-inch slits in crust. In a small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a baking sheet lined with a Silpat to catch drips. Bake until crust is golden and inside is bubbling, about 50 minutes. Let cobbler cool before serving. This recipe yields 8 servings. Comments: Topped with a crisp, golden Gruyère crust and bursting with the sweetness of fresh cherry tomatoes, this recipe, which originally appeared in Martha Stewart Living magazine, has become one of Oprah Winfrey's favorites. Martha recommends keeping the dough cold until it's time for baking and also suggests letting the cobbler cool for a few minutes before serving, to allow the tomato juices to collect. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 4g Total Fat; (24% calories from fat); 7g Protein; 22g Carbohydrate; 35mg Cholesterol; 395mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed-Grain Pilaf Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Grains Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 2 tablespoons Oil 2 cloves Garlic -- minced 1 large Onion -- finely chopped 4 cups Sliced white mushrooms 4 Cremini mushrooms -- sliced 2 cups Pearl barley 1 cup Soft winter wheatberries 1/2 cup Millet 1 cup Wild rice -- rinsed 6 cups Heated chicken stock -- preferably homemade 1/4 cup Chopped fresh herbs (such as flat-leaf parsley, thyme, oregano, chives) Salt and freshly ground pepper 3 tablespoons Marsala wine === FOR REHEATING === 1 teaspoon Unsalted butter In a large ovenproof pot with a tight-fitting lid, melt butter over low heat. Add oil, garlic, and onion. Cook until softened and translucent, 5 to 10 minutes. Raise heat to medium-high, and add mushrooms. Cook until soft, about 5 minutes. Heat oven to 350 degrees. Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately. To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes. Serves 12. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 5g Total Fat; (19% calories from fat); 6g Protein; 43g Carbohydrate; 6mg Cholesterol; 5mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed-Tomato Salsa Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 plum or regular tomatoes 24 yellow cherry tomatoes 1 sweet onion 2 large jalapeño peppers 2 serrano chili or 1 jalapeño 4 tablespoons chopped fresh cilantro 4 tablespoons fresh lime juice 1 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper Cut tomatoes and onion into 1/4-inch dice. Cut cherry tomatoes into sixths. Seed peppers, remove ribs and mince. In a medium-size bowl, combine the tomatoes, onions, jalapeño peppers, serrano pepper, cilantro, lime juice, and salt and pepper to taste. Cover with plastic wrap, and let stand at room temperature for one hour to allow the flavors to blend. Makes about 5 cups. Cuisine: "Mexican" Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1887mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed-Vegetable Juice Recipe By :Doug Green Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece ginger - (1" by 1") 1/4 medium beet 2 stalks kale 1/2 red or green pepper 2 stalks celery 5 sprigs watercress or parsley 1 1/2 cucumbers Process all in juicer. This recipe yields 16 ounces for 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 1g Total Fat; (8% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Doug Green; Lucky's Juice Joint, 170 2nd Avenue, New York, NY 10003. 212-358-0300. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mixiote de Pollo with Josefine Recipe By :Recipe from Josefina Howard, Proprietor; Rosa Mexicano; 1063 First Avenue; NY, NY Serving Size : 3 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ancho chiles 8 guajillo chiles 4 pasilla chiles 2 teaspoons coarse salt -- plus more 1/8 teaspoon dried marjoram 1/8 teaspoon cumin seeds 1/2 teaspoon dried oregano 1 dried bay leaf 1/8 teaspoon dried thyme 8 whole cloves 4 cloves garlic 2 teaspoons coarse salt 1 tablespoon white vinegar 3 chicken drumsticks 3 chicken thighs 3 fresh avocado leaves Fresh tortillas -- for serving Toast chiles in a dry, hot skillet over medium-high heat until pliable, about 3 to 5 minutes; turn often to prevent burning. Remove seeds and veins from chiles and discard. Soak each type of chile separately in hot, salted water to cover for about 20 minutes. Drain, and reserve liquid. Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a spice grinder. In batches, combine drained chiles, ground herbs, garlic, salt, vinegar, and 1/2 cup soaking liquid in blender. Transfer to a large bowl. Add chicken, and marinate for at least 1 hour, preferably overnight. Cut three 16- by 16-inch parchment-paper squares. Place a drumstick, thigh, and an avocado leaf in the center of each square. Bring the four corners together, and tie with string. Place in a steamer, and steam over simmering water for 1 hour. To serve, remove string, and open parchment paper, folding under slightly. Serve with fresh, warm tortillas. Makes 3 servings. Cuisine: "Mexican" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 23g Total Fat; (55% calories from fat); 29g Protein; 13g Carbohydrate; 129mg Cholesterol; 2673mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mocha Cigars With Coffee Cream Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups confectioners' sugar -- sifted 1 1/4 cups all-purpose flour -- sifted 1/8 teaspoon salt 10 tablespoons unsalted butter -- melted and cooled 1 split vanilla bean -- scraped of seeds 6 large egg whites -- room temperature 1 tablespoon heavy cream 3 ounces bittersweet chocolate === COFFEE CREAM === 1/4 cup coffee-flavored liquor 1 1/2 teaspoons instant espresso powder 2 1/2 cups heavy cream 1/4 cup confectioners' sugar Heat oven to 400 degrees. Combine sugar, flour, and salt in a bowl; make a well in the center. In another bowl, combine vanilla scrapings and butter. Add vanilla butter, egg whites, and cream to sugar mixture; combine. Using the large holes of a box grater, grate chocolate. Gently fold half the chocolate into batter; reserve remaining chocolate in a small bowl. Cover batter; chill at least 2 hours or overnight. Trace a 4 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. Using a utility knife, cut out the traced circle to make a stencil. Place a Silpat on work surface. Place stencil on Silpat. Using a spatula, spread about 2 teaspoons batter to fill circle. Repeat process, making three more circles. Remove stencil; transfer Silpat to baking sheet. Transfer baking sheet to oven; bake 2 1/2 minutes. Rotate pan; bake 2 1/2 minutes more, or until golden brown. Working quickly, use a spatula to remove cookies from Silpat; roll each around the handle of a wooden spoon. Remove from spoon; let cool on wire rack. (If cookies harden before rolling, return tray to oven for 30 seconds or until pliable.) To make the Coffee Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine coffee liquor and espresso powder; stir to dissolve. Add cream and sugar; whisk until soft peaks form. Refrigerate up to 15 minutes before using. (Makes 4-1/2 cups) Using a pastry bag fitted with a 3/8-inch plain round pastry tip, fill with coffee cream. Pipe cream into one end of cookie until it is full. Dip each end in chocolate shavings; serve immediately. Store unfilled cookies in an airtight container up to 3 days. This recipe yields about 4 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 8g Total Fat; (79% calories from fat); 1g Protein; 3g Carbohydrate; 24mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moist Devil's Food Cake with Frosting Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Dutch-process cocoa 1/2 cup boiling water 1 1/2 cups unsalted butter 2 1/4 cups sugar 1 tablespoon vanilla extract 4 large eggs, lightly beaten 3 cups sifted cake flour (not self-rising) 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk === CHOCOLATE FROSTING === 24 ounces semisweet chocolate morsels 4 cups whipping cream 1 teaspoon light corn syrup Heat oven to 350 degrees. Arrange two racks in center of oven. Line bottoms of three 8- by 2-inch buttered cake pans with parchment paper. Dust bottoms and sides with extra cocoa; tap out excess. Sift the 3/4 cup cocoa; whisk with boiling water. Let cool. In electric mixer fitted with the paddle attachment, cream butter on low until light and fluffy, and gradually beat in the sugar until light and fluffy, 3 to 4 minutes; scrape down sides twice. Beat in the vanilla. Gradually drizzle in eggs, beating between each addition until batter is no longer slick, scraping down sides twice. Sift flour, baking soda, and salt. Whisk together the cocoa mixture with the milk. With mixer on low speed, alternate adding flour mixture and cocoa mixture, a little of each at a time, starting and ending with the flour. Divide evenly into the three pans. Bake 35 to 45 minutes, rotating the pans for even baking, if needed, until a cake tester inserted into the center of each comes out clean. Let cool on a wire rack, about 15 minutes. Remove the cakes from the pans, and return to rack to cool, tops up. Make the Chocolate Frosting: Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, 20 to 25 minutes. Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours. (Makes 6 cups) To assemble cake, remove papers from bottoms of cakes. Save the prettiest layer for the top. Place one layer on the serving platter, spread with 1 1/2 cups of the chocolate frosting, and repeat with second layer, top with third. Cover outside of cake with remaining 3 cups frosting. Makes three 8 inch layers. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 eight-inch layers" - - - - - - - - - - - - - - - - - - - Per serving: 7670 Calories (kcal); 636g Total Fat; (73% calories from fat); 30g Protein; 497g Carbohydrate; 2083mg Cholesterol; 2856mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 127 Fat; 30 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moist Yellow Cake (Stenciled) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup softened unsalted butter -- plus more 2 2/3 cups sifted cake flour -- plus more 2 cups granulated sugar 2 teaspoons pure vanilla extract 4 large eggs 2 teaspoons baking powder 1 pinch salt 1 cup milk confectioners' sugar for stenciling === LEMON CURD === 6 large egg yolks Zest of 1 lemon 1/2 cup freshly-squeezed lemon juice 3/4 cup sugar 8 tablespoons unsalted butter -- in small pieces Butter baking pan, line the base with a round of parchment paper, and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light in color and fluffy, about 5 minutes. Add the vanilla extract. Add the eggs one at a time. Sift together flour, baking powder, and salt three times. Add to the egg mixture in 3 increments, alternating with milk, starting and ending with flour. Pour the batter into prepared pan, filling two-thirds full. Bake approximately 35 to 50 minutes; cake is done when the top is golden brown and a tester inserted into the center of the cake comes out clean. Cool cake on cooling rack for 15 minutes. Remove from pan, and continue to cool completely. For the Lemon Curd: In a small saucepan, whisk together yolks, lemon zest, lemon juice, and sugar until well combined. Cook over low heat, stirring constantly with a wooden spoon until it becomes thick enough to coat the back of spoon, about 10 minutes. Remove pan from heat. Stir in butter one piece at a time until smooth. Transfer to a small bowl, and cover top of curd directly with plastic wrap. Chill until firm, about 1 hour. (Makes 1 1/2 cups) Using a serrated knife, slice cake in half horizontally. Place the domed layer, dome-side down, on a serving platter. Spread lemon curd on the cake to within 1/2-inch of the edge. Return the top layer, bottom-side up. Cake can be refrigerated 3 to 4 days up to this point. Just before serving, place desired stencil over cake. Sift confectioners' sugar or cocoa over cake to fill in exposed areas. Remove stencil, and serve. This recipe yields one 8-inch cake. Comments: A beautifully adorned cake needn't have an intricate basket-weave pattern or swooping peaks of icing. The contrast of confectioners' sugar on a chocolate cake or cocoa powder on a moist yellow cake in a delicate or whimsical design can be a wonderful finishing touch. Using stencils, you can make patterns of stars, polka dots, or, for the holidays, poinsettias. To make your own stencil, trace a pattern on a plastic lid from a coffee container, and cut it out using a utility knife. Place strips of parchment paper on the sides of the plate before transferring the cake to keep your cake stand or serving plate free from excess powder or cocoa. After you've decorated the cake, carefully remove the parchment for a neat presentation. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 4767 Calories (kcal); 151g Total Fat; (28% calories from fat); 71g Protein; 794g Carbohydrate; 2305mg Cholesterol; 1516mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 52 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moist Yellow Cake with Wendy Recipe By :Recipe from Wendy Kromer; Contributing editor Martha Stewart Living Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- softened, plus more to coat parchment 1 1/3 cups sifted cake flour -- plus more 1 cup sugar 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon baking powder 1 pinch salt 1/2 cup milk === SWISS-MERINGUE BUTTERCREAM === 1 1/4 cups sugar 5 large egg whites 1 pinch cream of tartar 2 cups unsalted butter -- cut up 1 teaspoon pure vanilla extract To make the cake: You will need two 10-inch layers for each cake; 1 1/2 batches make a single 10-inch layer, so make 3 batches for two 10-inch layers. Heat oven to 325 degrees. Butter baking pan, and line the base with a round of parchment paper, then butter and flour the parchment paper. Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light in color and fluffy, about 5 minutes. Add the vanilla extract. Add the eggs one at a time. Sift together flour, baking powder, and salt 3 times. Add to the egg mixture in three additions, alternating with milk, starting and ending with flour. Pour the batter into prepared pans (filling two-thirds full). Bake for 35 to 40 minutes; cakes are done when the tops are golden brown and a tester inserted into the center comes out clean. Cool in the pan for 10 minutes. Turn out onto a wire rack, remove paper, and cool completely. To make the meringue buttercream: You will need 2 batches for each 2-layer 10-inch cake. In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer.) Meanwhile, beat egg whites on low until foamy. Add cream of tartar; beat on medium-high until stiff but not dry. With mixer running, pour syrup into egg whites in a steady stream, and beat on high speed until completely cool, about 15 to 20 minutes. Meanwhile, cream butter in a separate bowl to soften. Beat in butter gradually. Add vanilla; beat 2 to 3 minutes, until frosting is smooth and spreadable. If it looks curdled during beating process, continue beating to smooth it out. To decorate: A 12-inch pastry bag filled with Swiss buttercream and a few pastry tips are all that is needed to decorate each cake. Wendy uses just one pastry tip, the "lily of the valley" tip (#401) in the upside-down position to create the all over tufted pattern cake. Martha also uses a single tip, the plain round #6 tip, to decorate the cake with the large dots. The basketweave patterns are created with the #47 or #48 pastry tips. Source: "Martha Stewart Living Weddings, Winter/Spring 1998 special issue" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 6625 Calories (kcal); 474g Total Fat; (63% calories from fat); 49g Protein; 573g Carbohydrate; 1632mg Cholesterol; 1135mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 93 1/2 Fat; 38 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Molasses Cookie Recipe By :Jean Cooper Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 1/4 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 cup shortening -- melted and cooled 1 large egg 1/4 cup unsulfured molasses 3/4 cup rolled oats Heat oven to 375 degrees. Line two baking sheets with Silpat baking mats, and set aside. Sift together flour, 1 cup sugar, baking soda, salt, ginger, and cloves in a large bowl. Add shortening, egg, and molasses. Mix until smooth. Add oats; stir to incorporate. Using a 1-ounce ice-cream scoop, scoop batter onto baking sheets, spacing about 3 inches apart. Place remaining 1/4 cup sugar in a small bowl. Dip the bottom of a glass in the sugar, and press down on each scoop of dough until it is about 1/4-inch thick, dipping the glass in sugar each time. For the first dip, you may want to first press the glass into a ball of dough; the moisture from the dough will enable the sugar to stick to the glass. Bake cookies until brown and crisp, about 12 minutes. Transfer baking sheets to a wire rack, and let cookies cool. Serve. This recipe yields 16 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 7g Total Fat; (35% calories from fat); 2g Protein; 27g Carbohydrate; 12mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Jean Cooper. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Molded Butter Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Butters Condiments Easter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter -- softened Candy molds -- see * Note Cinnamon sugar -- (optional) * Note: You can purchase candy molds at craft and baking supply stores. With a spatula, press soft butter into the candy molds. Or, you can first flavor the softened butter with cinnamon sugar and then press into molds. Refrigerate or freeze the molds for an hour. Remove them and, while they're still chilled, pop the decorative pats onto a plate. Let the pats soften a little, or place them directly on bread or toast, and spread. Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Monogram Cookies Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted all-purpose flour -- plus more 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 pound unsalted butter 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 tablespoons meringue powder 1/2 cup sanding sugar In a large bowl, sift together flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. Add the egg; beat until combined. Gradually add sifted ingredients, and mix on low speed until combined. Add vanilla. Shape dough into a disk, wrap in plastic, and chill until firm, about 30 minutes. Heat oven to 325 degrees. On a lightly floured surface, roll dough to a 1/4-inch thickness. Using a 1 1/2-inch round cookie cutter, cut out approximately 52 circles. Using a clean rubber stamp, imprint an initial into the center of each cookie. Transfer to ungreased baking sheets, and refrigerate until firm, about 15 minutes. Bake until edges start to brown, about 8 to 10 minutes. Transfer cookies to a rack to cool. In a small bowl, combine 3 tablespoons meringue powder with 2 tablespoons water until smooth. Decorate one cookie at a time: Using a small paintbrush, lightly brush each imprinted initial with meringue. Sprinkle sanding sugar in the initial, and tap out excess over a small bowl. Using a toothpick or a small dry paintbrush, gently remove the excess sugar in and around the letter. Brush the edge of each cookie with meringue. Roll the edge of each cookie in sanding sugar to coat. Transfer cookies to a cooling rack set over a sheet pan to dry completely, 1 to 2 hours. Cookies can be stored at room temperature in an airtight container up to 4 days. This recipe yields about 4 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 2g Total Fat; (35% calories from fat); 1g Protein; 8g Carbohydrate; 9mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moravian Cookies Recipe By :Martha Stewart Serving Size : 375 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups All-purpose flour -- plus more 1 tablespoon Cinnamon 1 tablespoon Ground ginger 2 teaspoons Ground allspice 2 teaspoons Ground cloves 2 teaspoons Baking soda 2 teaspoons Salt 1 1/2 cups Molasses 1 cup Dark brown sugar 1/2 cup Vegetable shortening -- melted, cooled 1/2 cup Unsalted butter -- melted, cooled In a large mixing bowl, sift together 1 cup flour, spices, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the molasses and brown sugar; beat until well-combined. Add the vegetable shortening and butter. On low speed, add the dry ingredients, a little at a time, to form a stiff dough. Divide the dough in half. Place each half of dough on a piece of plastic wrap. Shape into a rectangle, and chill in the refrigerator overnight. Begin with one half of the dough, and divide the rectangle into quarters. Working on a lightly floured baking mat, roll out one of the quarters as thin as possible, until it's almost translucent, to completely cover the baking mat. Trim the edges, forming the dough into a perfect rectangle. Keep the remaining quarters refrigerated. Heat oven to 325 degrees. Place the rolled-out dough and the baking mat on a pan. Bake 10 minutes, rotate the pan, and continue baking for 4 more minutes. Remove the sheet from the oven, and, using a cookie cutter, quickly stamp out as many as you can before the dough cools. Transfer the stamped-out cookies to a wire rack to cool. If dough becomes too hard to stamp, reheat it in the oven for 45 to 60 seconds, and continue stamping out the cookies. Repeat the process until all cookies have been stamped out of the dough. Makes about 375 very thin cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 1g Total Fat; (29% calories from fat); trace Protein; 3g Carbohydrate; 1mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Morcilla Blood Sausage Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Grilling Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 links blood sausage 1 tablespoon olive oil Coarse salt Freshly-ground black pepper Place sausages on the heated grill. Brush with olive oil. Season with salt and pepper. Cook until done, 10 to 15 minutes. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is the co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Morning Call Beignets Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup whole milk 1/2 cup buttermilk Cottonseed oil -- for frying Confectioners' sugar -- for serving In a large bowl, combine the flour, sugar, salt, and baking soda. Add milk and buttermilk, combine thoroughly; do not overmix. A firm dough is desired (additional flour may be added if necessary). Set aside to rise, about 15 minutes. Transfer dough to a lightly floured board; roll to approximately 1/8-inch thick. Using a sharp knife or pastry wheel, cut into 3-inch squares. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375 degrees. Add the squares to the hot oil, turning over once until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the beignets to a plate lined with paper towels to drain. Sprinkle with confectioners' sugar, and serve immediately. This recipe yields 1 dozen. Comments: "Beignet" comes from the French word for "fritter" and is also known as the doughnut of the South. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1559 Calories (kcal); 13g Total Fat; (7% calories from fat); 49g Protein; 304g Carbohydrate; 37mg Cholesterol; 6391mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of the Morning Call restaurant in Metaire, New Orleans. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Morning Market Noodles With Jeffrey Recipe By :Jeffrey Alford and Naomi Duguid Serving Size : 8 Preparation Time :0:00 Categories : Chicken Pasta Pork Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups Basic Southeast Asian Broth - (to 12) -- (see below) = (or other mild chicken or pork broth) 1 pound coarsely-chopped chicken thighs = (or 1/2 to 1 lb fresh ham or lean pork roast cut 2" chunks, or meat left from making broth) Coarse salt -- to taste = (and/or Vietnamese or Thai fish sauce) 1 1/2 pounds thin dried rice noodles === BASIC SOUTHEAST ASIAN BROTH ===" code="I 3 pounds chicken - (to 4 lbs) -- see * Note 4 garlic cloves -- peeled 2 shallots - (to 3) -- halved = (or 1 trimmed scallion cut 2" lengths) 10 black or Sichuan peppercorns 3 slices fresh ginger, 1/8" thick 2 whole coriander plants including roots -- well washed Salt -- to taste = (and/or Vietnamese or Thai fish sauce) === OPTIONAL INGREDIENTS === Bean sprouts Chopped Napa cabbage Fresh pea tendrils === OPTIONAL TOPPINGS === Minced scallions Fresh coriander leaves Coarsely-chopped Dry Roasted Peanuts -- (see below) Spicy Pork Filling -- (see below) Fried Shallots -- (see below) === OPTIONAL CONDIMENTS === Rice vinegar mixed with Soy sauce Garlic Oil -- (see below) Roasted sesame oil Yunnanese Chile Pepper Paste -- (see below) = (or store-bought chile paste) Chile Vinegar Sauce -- (see below) Fish sauce Lime wedges -- for squeezing Coarse salt Freshly-ground black pepper Sugar === DRY ROASTED PEANUTS ===" code="I 1 cup whole skinless peanuts === SPICY PORK FILLING ===" code="I 1 tablespoon tamarind pulp 1/4 cup warm water 3 tablespoons peanut or vegetable oil or pork lard 1/2 cup chopped shallots 3 tablespoons very finely-chopped garlic 1/2 pound lean ground pork 2 tablespoons palm sugar = (or packed light-brown sugar) 1 tablespoon Thai fish sauce - (to 2 tbspns) -- or to taste 1/2 teaspoon coarse salt - (to 1 tspn) -- or to taste 1 tablespoon minced fresh ginger 2 tablespoons finely-chopped Dry Roasted Peanuts -- (see below) === FRIED GARLIC AND GARLIC OIL === 1/4 cup peanut or vegetable oil 2 tablespoons very finely-chopped garlic - (to 3 tbspns) === FRIED SHALLOTS AND SHALLOT OIL === 1/4 cup peanut or vegetable oil 1 medium thinly-sliced shallot -- in rings === CHILE OIL === 1/2 cup peanut or vegetable oil 3 tablespoons dried red chile flakes === YUNNANESE CHILE PEPPER PASTE === 1 cup Thai dried red chiles 1 cup boiling water 1 1/2 teaspoons coarse salt 1 teaspoon sugar 1 1/2 tablespoons peanut oil 1 1/2 teaspoons roughly-crushed cumin seeds -- in a mortar 1/3 cup minced shallots 1 1/2 teaspoons black rice vinegar or cider vinegar === CHILE VINEGAR SAUCE === 1/2 cup rice vinegar 2 tablespoons sugar - (to 3 tbspns) 1/2 mild fresh chile -- sliced in rings = (Cubanelle or Hungarian wax or banana) * Note: Use a whole skinless chicken, or chicken necks and wings, or a chicken carcass. To make the Basic Southeast Asian Broth: Rinse chicken well. Place in a large stockpot, and add cold water to cover. Bring to a boil, then reduce to a simmer, skimming off and discarding any foam that comes to the surface. Add the garlic, shallots, peppercorns, ginger, and coriander. Simmer, partially covered, for 40 minutes (if using carcasses, simmer broth for 2 hours). Place a sieve over a large bowl, pour the broth through it, and set aside meat for another use; discard remaining solids. Allow the broth to cool completely, then pour it into airtight containers. Cover, and refrigerate. After several hours, a layer of fat will have solidified on the surface; skim it off, and set aside for another use if desired. The broth can be used immediately or kept in an airtight container, refrigerated, for up to 3 days or frozen for up to 3 months. Season after skimming off the fat, or wait and season with salt and/or fish sauce just before serving. If using to make a clear broth, warm it slightly, then strain through a colander lined with a double layer of cheesecloth before proceeding with the recipe. (Makes 6 to 9 cups) To make the Dry Roasted Peanuts: Place a large skillet over medium heat. Add peanuts, and cook, stirring frequently to ensure even browning, until fragrant and golden brown, about 5 minutes. Remove to a cutting board, and coarsely chop; or allow to cool, and pulse in a food processor to coarsely chop. (Makes 1 cup) To make the Spicy Pork Filling: Place the tamarind in a small bowl, and cover with water. Place a sieve over a bowl, and press the dissolve tamarind through the sieve; discard the pulp. Set tamarind juice aside. Heat a wok over high heat. Add the oil or lard, and, when hot, add shallots and garlic. Stir-fry until golden, then add the pork, and stir-fry until opaque, about 4 minutes. Add sugar, tamarind juice, fish sauce, and salt; cook until liquid has almost evaporated, about 5 minutes. Add ginger and peanuts, and stir-fry for 1 minute more. The mixture should be pasty and somewhat salty. Transfer to a shallow dish, and allow to cool. (Makes about 1 1/2 cups) To make the Fried Garlic And Garlic Oil: Heat the oil in a wok or skillet over high heat. When hot, add the garlic, taking care not to splash. Use a spatula to stir and separate the garlic as it clumps in the hot oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand until oil cools to room temperature. Scoop out garlic; drain well on paper towels. Store garlic and oil, refrigerated, in separate airtight containers. (Makes 1/4 cup) To make the Fried Shallots And Shallot Oil: Heat the oil in a wok or skillet over high heat. When hot, add the shallots, taking care not to splash. Use a spatula to stir and separate the shallots as they clump in the hot oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand until the oil cools to room temperature. Scoop out shallots; drain well on paper towels. Store shallots and oil, refrigerated, in separate airtight containers. (Makes about 3 tablespoons) To make the Chile Oil: Heat oil in a wok of skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash, and remove from the heat. Let stand until completely cool, then transfer to a clean dry glass jar, and store in a cool place. If you wish, in several days, strain out chiles, and store separately or discard, leaving just the oil. (Makes about 1/2 cup oil) To make the Yunnanese Chile Pepper Paste: Rinse chiles, and place in a medium bowl. Add the water, and stir to wet all chiles. Weight the chiles with a small plate to keep them submerged. Let soak for at least 20 minutes or up to 2 hours. Transfer chiles and soaking water to the bowl of a food processor or blender, and puree. Add salt and sugar, and process briefly to blend. Return to soaking bowl, and set aside. Place a wok or heavy skillet over medium-high heat. When hot, add oil, and swirl it around. Add cumin, and cook for 30 seconds, stirring to avoid scorching. Add shallots, and cook over medium heat, stirring frequently, until softened and translucent, about 4 minutes. Add pureed chile mixture (be careful of spattering as it hits the hot pan), and bring to a boil, then cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from heat, and stir in vinegar. Transfer for to a clean bowl to cool, then store, refrigerated, in a sterile airtight container for up to 1 week. (Makes about 1 cup) To make the Chile Vinegar Sauce: Place vinegar in a small bowl, and add the sugar. Stir until completely dissolved. Add chile rings. Serve with a small spoon so that guests can spoon the sauce onto their noodles. Store, refrigerated, in an airtight container for up to 5 days. (Makes about 1/2 cup) Place the stock in a large stockpot, add the meat, and bring to a boil. Reduce to simmer, and cook until meat is cooked through and tender, about 30 minutes. Taste broth, and add salt or fish sauce, or a combination, as desired. Remove meat, discarding bones, and cut meat into bite-size pieces (or use meat left from making broth). Keep broth warm over low heat until ready to serve. (The soup can be made ahead of time. Allow the broth and meat to cool to room temperature, then store, refrigerated, in airtight containers for up to 2 days or frozen for up to 1 month. Bring the meat to room temperature before using). Twenty minutes before serving, bring a large pot of water to a boil. Bring broth to a steady simmer. Add reserved meat to broth, or place it on a plate to offer separately. Serve each person individually. Place a coil of noodles in a sieve, and dip into boiling water for 30 seconds. Drain before placing in a bowl. Ladle a generous quantity of broth over noodles, and add some chopped meat, if using. If desired, blanch raw ingredients briefly in boiling water before adding to broth. Invite guests to add flavorings as they wish. This recipe yields 8 servings. Comments: Throughout Southeast Asia, early-morning markets offer an array of fresh regional fare such as pan-fried noodles and savory soups. This recipe for rice noodles in a mild broth, created by cookbook author Jeffrey Alford, was inspired by his travels in Laos, Vietnam, Thailand, and Burma. The various toppings add a complex fusion of flavors to the basic soup, making it an impressive dinner-party offering; an extra set of hands is helpful when preparing the many elements of this recipe. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); 3g Total Fat; (49% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 356mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jeffrey Alford and Naomi Duguid, authors of "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" (Artisan, 2000; $40), "Flatbreads & Flavors" (William Morrow, 1995; $32), and "Seductions of Rice" (Artisan, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moroccan Chicken With Shalom Recipe By :Shalom Kadosh Serving Size : 8 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces raisins - (1 cup) 1/2 cup kosher red wine 1 onion -- coarsely chopped 2 onions -- thinly sliced 2 celery stalks -- coarsely chopped 2 large carrots -- scrubbed, and coarsely chopped 1 1/2 leeks -- coarsely chopped 1 medium tomato -- halved 1 bouquet garni -- see * Note 4 fresh dill sprigs 1 teaspoon whole allspice Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 kosher chickens - (3 lbs ea) 5 ounces blanched almonds - (1 cup) 1 cup kosher vegetable oil 1 cup sugar 12 ounces pitted prunes - (30 medium) 3 cups Brown Chicken Stock -- see below 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves === BROWN CHICKEN STOCK === 5 pounds chicken wings and necks and backs 4 medium unpeeled onions -- halved 3 large scrubbed carrots -- coarsely chopped 2 large tomatoes -- halved, seeded 1 medium leek, white part only 10 cloves 20 black peppercorns 1 cup dry white wine Coarse salt -- to taste Bouquet garni -- see * Note === SAFFRON RICE PILAF === 4 cups reserved chicken stock or water 1/2 cup unsalted butter or vegetable oil 2 cups long-grain white rice 1/2 teaspoon saffron Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: To make a bouquet garni, tie 2 sprigs thyme, 2 sprigs parsley, and 1 bay leaf together with a piece of kitchen twine. To make the Brown Chicken Stock: Heat oven to 450 degrees. Spread chicken in a large roasting pan, and roast until golden brown, 15 to 25 minutes. Add onions, carrots, tomatoes, and leek. Roast 25 minutes more, stirring occasionally. Transfer to a large stockpot. Add cloves, bouquet garni, and peppercorns. Place roasting pan over medium heat. Add wine, and bring to a boil, scraping any browned bits from the bottom of pan with a wooden spoon. Add to stockpot. Add 10 cups water, or enough to cover bones by 2 inches. Bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 2 hours. Strain through a fine-mesh sieve lined with a damp cheesecloth. Season with salt if desired. Cool to room temperature. Transfer to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months. (Makes about 3 1/2 cups) In a small bowl, combine raisins with 1/4 cup wine. Cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight. In a large stockpot, add the coarsely chopped onion, celery, carrots, leeks, tomato, bouquet garni, dill, allspice, a pinch of pepper, and enough water to cover the chickens, 3 to 4 quarts. Bring to a boil. Add the chickens. Return to a boil. Reduce heat to simmer, and cook just until chickens are cooked through, 25 to 30 minutes. Remove chickens from broth, and cool. Strain broth; reserve 4 cups for saffron rice pilaf. Remove skin, and discard. Remove meat, and cut into small strips. Set aside. Discard bones. Heat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, 12 to 15 minutes. Reduce oven temperature to 250 degrees. Transfer almonds to a shallow bowl, and set aside to cool. In a large Dutch oven, heat 1/2 cup oil over medium heat. Add the thinly sliced onions, and cook, stirring occasionally, until golden brown, about 15 minutes. While the onions are cooking, make the caramel: In a small saucepan, combine sugar and remaining 1/2 cup oil over medium heat. Stir to combine. Cook, stirring occasionally, until dark golden brown, 5 to 7 minutes. Add reserved chicken to onions. Stir to combine, and cook for 5 minutes. Add the soaked raisins, prunes, and 1/2 cup almonds. Cook for 3 minutes. Add remaining 1/4 cup wine, and bring to boil. Add caramel, and return to a boil, stirring gently. Cook for 3 minutes. Add stock, cinnamon, nutmeg, cloves, salt, and pepper. Return to a boil. Transfer to oven, and bake for 40 minutes. Serve with saffron rice pilaf sprinkled with remaining 1/2 cup almonds. To make the Saffron Rice Pilaf: Heat oven to 325 degrees. Bring stock to a boil in a small saucepan. In a medium saucepan, melt butter over medium heat. Add rice, and cook, stirring, until rice is coated in butter and beginning to turn translucent, about 3 minutes. Measure 1/2 cup of stock. Add saffron, and stir to dissolve. Add to rice. Add remaining 3 1/2 cups stock, salt, and pepper. Bring to a boil. Cover, and transfer to oven. Bake until liquid is absorbed and rice is cooked through, 25 to 30 minutes. Remove from oven. Uncover. Cover with a clean kitchen towel. Replace cover, and let sit for 5 minutes. Fluff with a fork before serving. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 2g Total Fat; (5% calories from fat); 5g Protein; 78g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Shalom Kadosh, executive chef of the Sheraton Jerusalem Plaza Hotel Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moroccan Salmon Skewers Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons whole cumin seeds 1 teaspoon whole coriander seeds 2 teaspoons whole fennel seeds 1 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1 3/4 pounds salmon fillet -- skin removed, and cut into 3/4"-square pieces Heat oven to 400 degrees. Combine the cumin, coriander, and fennel seeds in a mortar and pestle, or slightly crush the whole seeds in a spice grinder, pulsing just until coriander is just broken; do not overprocess. (The spices can also be crushed using a heavy cast-iron skillet.) Transfer the seeds to a small bowl, and toss with the salt and pepper. Dip one side of the salmon into the spice mixture to coat heavily. Repeat with all of the salmon squares. Heat a large ovenproof skillet over medium heat. Do not add any oil. Place the salmon squares, spice-side down, into the pan. Cook until the spices are dry, golden and toasted, about 4 minutes. Immediately transfer the pan to the oven; remove when salmon is just cooked through, about 30 seconds. Transfer the salmon bites to a serving platter, and skewer with toothpicks. Serve warm. Makes 2 1/2 dozen. Cuisine: "Moroccan" Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter Inc. - $35" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 1g Total Fat; (27% calories from fat); 5g Protein; trace Carbohydrate; 14mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mother's Day French Toast Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Breakfast Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large eggs -- lightly beaten 1 1/2 cups milk 1/4 cup Grand Marnier Grated zest and juice of 1 orange Grated zest of 1 lemon 1 tablespoon sugar 1 pinch salt 1 brioche loaf 1/2 cup canola oil -- for frying 2 tablespoons unsalted butter -- for frying Confectioners' sugar -- for serving Maple syrup -- for serving In a baking dish, combine eggs, milk, Grand Marnier, orange and lemon zest, orange juice, sugar, and salt. Beat with a fork until well combined. Using a serrated knife, slice the brioche 1/4-inch thick. Dip the brioche slices into egg mixture and moisten thoroughly, being careful not to oversoak the bread. Line a baking sheet with paper towels, and set aside. Heat 1/4 cup oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Repeat in a second skillet. Transfer soaked bread to skillets, and cook until deep golden brown, about 4 minutes per side. Transfer to paper towels to drain. Sprinkle with confectioners' sugar, and serve hot with maple syrup. This recipe yields 8 servings. Comments: The fried breakfast dish we call French toast is known as pain perdu, or "lost bread," in France. The name alludes to the fact that French bread becomes dry after a day or two, and dipping it in a milk-egg mixture revives it. Cooking tip: If you're cooking breakfast for a crowd this Mother's Day (and not just for your mother), use two nonstick skillets, so you can serve the whole batch at once, while still hot. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 21g Total Fat; (79% calories from fat); 5g Protein; 7g Carbohydrate; 131mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mother's Day Sheet Cake Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cakes Crowds Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts heavy cream 1 cup confectioners' sugar -- sifted 2 vanilla beans -- halved lengthwise 2 Yellow Sheet Cakes -- (see below) 2 quarts assorted berries -- see * Note fresh mint leaves -- for garnish === YELLOW SHEET CAKE === 2/3 cup melted unsalted butter -- plus more 1 cup all-purpose flour 1/3 cup cornstarch -- plus 2 tablespoons cornstarch 8 large eggs -- room temperature 1 cup sugar 1/4 teaspoon salt 2 teaspoons pure vanilla extract * Note: Use berries such as small strawberries, blackberries, raspberries, and blueberries For the Yellow Sheet Cake: Heat oven to 350 degrees. Butter a 13- by 18-inch baking pan, and line with parchment paper; set aside. On a piece of parchment paper, sift together flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, granulated sugar, salt, and vanilla extract. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when the whisk is raised, about 5 minutes. Holding parchment paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, add 2/3 cup melted butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times. Spread batter evenly into prepared pan. Bake cake until center springs back when touched with a finger, about 18 minutes. Transfer to a wire rack until completely cool. (Makes one 13- by 18-inch sheet cake) For Assembly: Combine cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Scrape in vanilla seeds; reserve pods for another use. Starting on low speed and increasing to medium-high, whip until stiff peaks form, about 2 minutes. Invert one 13- by 18-inch cake onto a parchment paper-lined cutting board, and peel parchment paper from bottom of cake. Using a serrated knife, trim 1/4 inch from short sides of cake. Cut in half crosswise. Repeat with second cake. Place one cake half on a serving platter. Using an offset spatula, spread one-fourth of the whipped cream over cake layer; arrange one-fourth of berries over cream. Repeat process with remaining cake halves, cream, and berries. Refrigerate until serving; garnish with mint. This recipe yields 36 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 21g Total Fat; (76% calories from fat); 3g Protein; 11g Carbohydrate; 114mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. DiPaola's Fig-Apricot Rum Cake Recipe By :Ernestine Di Paola Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CAKE === 1 cup Egg whites 2 cups Sifted all-purpose flour 1 1/2 cups Sugar 1 tablespoon Baking powder 1 teaspoon Salt 1/2 cup Vegetable oil 5 Egg yolks 3 tablespoons Grated orange peel 1 teaspoon Vanilla extract 1/2 teaspoon Cream of tartar === RUM SYRUP === 1 1/2 cups Sugar 1 medium Unpeeled orange -- sliced 1 Unpeeled lemon -- sliced 1 cup Dark rum === APRICOT GLAZE === 1 cup Apricot preserves 1 tablespoon Fresh lemon or orange juice === GARNISH === 2 cans Whole Kadota figs - (17-oz ea) -- drained 1 can Whole peeled apricots - (17-oz) -- drained, pitted 1/2 cup Walnuts 1 cup Whipped heavy cream -- optional To make the CAKE: Bring egg whites to room temperature in bowl of an electric mixer, about 1 hour. Heat oven to 325 degrees. In a large bowl, sift dry ingredients together. Make a well in the center. Add, in this order: the oil, egg yolks, 3/4 cup water, orange peel, and vanilla. Combine with a wooden spoon until smooth. Set batter aside. Add cream of tartar to warm egg whites. Beat on high speed using the whisk attachment until stiff peaks form. Gently fold the egg whites into the reserved batter. Transfer batter to a 10-inch nonstick angel-food-cake pan. Bake 55 minutes. Increase the temperature to 350 degrees, and bake until a cake tester inserted into the center of the cake comes out clean, about 10 minutes. Invert pan over the neck of a bottle, and let cool completely, about 1 1/2 hours. To make RUM SYRUP: In a medium saucepan, combine sugar and 1 1/2 cups water. Bring to a boil; stirring until sugar has dissolved. Add orange and lemon slices, and continue boiling until syrup has reduced to 1 cup, 30 to 40 minutes. Remove pan from heat, and discard orange and lemon slices. Add the rum. Make holes about an inch apart in the top of the cake, using the cake tester. Pour the warm syrup slowly over the cake. Let stand at room temperature until the syrup has been absorbed, about 1 hour. To make the APRICOT GLAZE: In a small saucepan set over low heat, melt the preserves. Stir in the lemon juice. Strain, and discard solids. Set aside. To serve: Carefully loosen the cake from the pan. Turn out onto a wire rack and transfer, top-side up, to a serving platter. Brush reserved apricot glaze over top and sides. Chill 3 to 4 hours. Garnish with figs, apricots, walnuts, and whipped cream. Serve. Serves 8 to 10. Recipe Source: Martha Stewart Living - Recipe from Ernestine Di Paola Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 781 Calories (kcal); 22g Total Fat; (26% calories from fat); 10g Protein; 125g Carbohydrate; 133mg Cholesterol; 521mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Feinberg's Vegetable Kugel Recipe By :Joan Nathan Serving Size : 9 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup melted cooled pareve margarine -- plus more 1 cup grated unpeeled Granny Smith apple 1 cup grated peeled sweet potato 1 cup grated peeled carrot 1 cup matzo meal 1 teaspoon coarse salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon freshly-grated nutmeg 1/2 cup sugar -- (optional) Heat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty). Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately. This recipe yields 9 muffins. Comments: Kugel, which means "pudding" in Yiddish, can be a sweet or savory side dish prepared with potatoes, vegetables, noodles, or meat. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 349mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "The Jewish Holiday Kitchen" by Joan Nathan (Schocken Books, 1998; $19.95). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Kostyra's Kielbasa Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 4 Preparation Time :0:00 Categories : Meats Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kielbasa ring - (abt 2 lbs) Rye bread Prepared horseradish Dijon mustard Heat oven to 350 degrees. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot; and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes. Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard. Makes 1. Cuisine: "Polish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Mrs. Maus's Fruitcake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter -- room temperature 2 cups sugar -- plus 1 tablespoon sugar 12 large eggs 4 pounds candied and dried fruits -- see * Note 1/2 cup molasses 2 pounds nuts -- see * Note 2 1/2 cups all-purpose flour 2 tablespoons allspice 2/3 cup brandy Glaceed fruits -- for garnish Candied cherries and kumquats -- for garnish 1 cup apricot jam * Note: Martha uses several kinds of jewel-like candied fruits, such as cherries, kumquats, citron, figs, orange peel, lemon peel, and apricots and glaceed fruits such as figs, oranges, pears, apricots, peaches and pineapples for garnish. She also includes dried fruits like raisins, currants, and sour cherries. Freshly roasted nuts add rich texture and balance flavors to a fruitcake; choose favorite varieties such as walnuts, pecans, and hazelnuts. Heat oven to 275 degrees. Chop candied and dried fruit; set aside. Butter five 6- by 2-inch round cake pans. Butter five strips of heavy brown paper 6- by 3-inches and fit into each pan to form a collar. In bowl of electric mixer, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time. Mix in 2 cups of the fruit and molasses, blending well. Remove to a large bowl and sift in the flour and allspice one cup at a time, mixing well between additions. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, about 3 to 3 1/2 hours. While still warm brush with 1/3 cup brandy mixed with 1 tablespoon sugar. Let cool on a wire rack. Gently remove cakes from pans leaving paper collar intact. Decorate cakes with glaceed and dried fruits. Heat apricot jam and remaining brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place. Makes five 6-inch cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 six-inch cakes" - - - - - - - - - - - - - - - - - - - Per serving: 13984 Calories (kcal); 937g Total Fat; (59% calories from fat); 257g Protein; 1179g Carbohydrate; 3238mg Cholesterol; 1025mg Sodium Food Exchanges: 29 Grain(Starch); 26 Lean Meat; 0 Vegetable; 0 Fruit; 170 Fat; 49 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Milman's Chocolate Frosting Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fillings/Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces best quality semisweet chocolate -- chopped fine 2 cups heavy cream 1/2 teaspoon light corn syrup Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, between 20 and 30 minutes. Increase the heat to medium low; cook stirring, 3 minutes more. Remove pan from heat. Stir in the corn syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. This recipe yields about 3 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1651 Calories (kcal); 176g Total Fat; (93% calories from fat); 10g Protein; 16g Carbohydrate; 653mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Mu-Shu Pork with Lu Recipe By :Recipe from Nian Lu Pu Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pork loin -- julienned 1 teaspoon soy sauce 1 teaspoon Chinese cooking wine 4 teaspoons cornstarch 1/2 teaspoon sesame oil 8 tablespoons corn oil 3 large eggs 2 teaspoons salt 1 cup dried tree ear mushrooms 1 cup julienned carrot - (abt 2 carrots) 1 medium Chinese cabbage -- cored, and julienned - (abt 8 cups) 3 scallions -- julienned 12 mu-shu pancakes Sweet plum sauce -- (optional) Note: Chinese cuisine requires organization and preparation because the actual cooking process is very fast. Make sure that all your ingredients are sliced, chopped, and next to the wok. Hydrate mushrooms in 2 cups cold water for 5 minutes. Drain and cut into small pieces. Place pork in a medium bowl. Add soy sauce, cooking wine, and 1 teaspoon cornstarch, combine well using your hands. Combine 1/2 cup water, scant 2 tablespoons cornstarch, and sesame oil; set aside. Heat a wok over high heat and add 3 tablespoons corn oil. Cook pork until no longer pink, about 1 to 2 minutes. Remove from wok. Return wok to heat. Whisk together eggs and 1/2 teaspoon salt. Heat 2 tablespoons corn oil in wok and add eggs. Cook for about 1 minute, rotating pan often and breaking eggs into small pieces. Set eggs aside. Wash and dry wok well. Heat 3 tablespoons corn oil and 1 teaspoon salt in wok over high heat. Add mushrooms and cook for 30 seconds. Add carrots and cook about 30 seconds. Add cabbage and cook about 1 1/2 minutes. Add cooked pork and eggs and heat while stirring to combine until just warm. Add scallions, and stir until just heated. Add 3 tablespoons of the reserved water, cornstarch, and sesame oil mixture to the wok; stir to combine, and allow to slightly thicken. Remove from heat. Meanwhile, steam mu-shu pancakes in a bamboo steamer or heat in a microwave wrapped in plastic for 30 to 60 seconds on full power. Spread each pancake with plum sauce, and fill with about 1/2 cup of mu-shu pork mixture. Makes about 4 servings. Cuisine: "Chinese" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 33g Total Fat; (82% calories from fat); 12g Protein; 4g Carbohydrate; 158mg Cholesterol; 1221mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Nian Lu Pu is a physics professor from Chang Sha City in China's Hunan province Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mulling Spices Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beverages Holidays Spice Blends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 whole allspice berries 24 cinnamon sticks - (1" pieces) 24 whole cloves 12 whole cardamom pods 12 dried or candied ginger pieces 12 pieces dried orange peel - (1" pieces) 12 star anise 6 whole bay leaves -- halved Cheesecloth Kitchen twine Fold cheesecloth into a double layer, and cut twelve 6- by 6-inch squares. In each square, put 3 allspice berries, 2 cinnamon pieces, 2 cloves, 1 cardamom pod, 1 piece ginger, 1 piece orange peel, 1 star anise, and 1/2 bay leaf. Gather the cheesecloth around spices to create a pouch. Tie the pouch up in a knot then add a bow made with kitchen twine. This recipe yields 12 pouches. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 pouches" - - - - - - - - - - - - - - - - - - - Per serving: 1351 Calories (kcal); 63g Total Fat; (30% calories from fat); 36g Protein; 293g Carbohydrate; 0mg Cholesterol; 563mg Sodium Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Fondue With Ingrid Recipe By :Ingrid Roettele Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fondue Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce dried porcini mushrooms 1 garlic clove -- halved 2 teaspoons cornstarch 2 tablespoons kirsch 1 1/2 cups dry white wine 2 ounces chanterelle mushrooms -- chopped 2 1/2 ounces shiitake mushrooms -- chopped 1/4 teaspoon sweet paprika 1/4 teaspoon freshly-grated nutmeg 1/4 teaspoon freshly-ground black pepper 12 ounces Belsano cheese -- shredded 4 ounces Gruyère cheese -- shredded 4 ounces Appenzeller cheese -- shredded === FOR SERVING CHOICES === Vegetables Boiled potatoes Grapes Apples Cornichons Pickled onions Day-old sourdough bread Place porcini mushrooms in a small bowl. Add enough boiling water to cover. Let soak 1 hour. Drain and set aside, reserving soaking liquid. Rub the inside of a large, wide-mouthed ceramic, porcelain, or enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside. Pour wine into pot, and add mushrooms and 2 tablespoons of the reserved soaking liquid. Simmer over medium heat for 2 minutes. Add paprika, nutmeg, and pepper. Stir in cheese. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture, and continue to stir until thickened and creamy. Serve immediately with desired vegetables, fruits, or bread. This recipe yields 4 servings. Comments: When making fondue, select a heatproof ceramic, porcelain, or enameled cast-iron pot with a wide mouth to gently heat the cheese mixture. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyère, and Appenzeller; processed cheeses emit an oily residue and won't melt as well. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 9g Total Fat; (35% calories from fat); 12g Protein; 28g Carbohydrate; 31mg Cholesterol; 104mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Ingrid Roettele, owner, Ingrid Roettele A.G., 126 East 7th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mussels Sambal Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chili garlic sauce 5 medium garlic cloves -- peeled 1 piece fresh ginger - (1" long) -- peeled, and coarsely chopped 2 teaspoons dried hot red-pepper flakes -- or to taste 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 2 tablespoons canola oil 2 medium red onions -- thinly sliced 1 can coconut milk - (14 oz) -- well shaken 2 tablespoons light-brown sugar - (packed) 1/2 teaspoon coarse salt 2 pounds mussels -- scrubbed, debearded 3 tablespoons freshly-squeezed lime juice Make the sambal paste: In the bowl of a food processor fitted with a metal blade, combine chili sauce, garlic, ginger, hot pepper flakes, cumin, and turmeric. Process until almost smooth. In a large pot, heat oil over medium heat. Add sambal paste, and cook, stirring occasionally, until fragrant, about 2 minutes. Add onions, and cook until softened, 3 to 5 minutes more. Stir in coconut milk, sugar, and salt. Add mussels, cover, and cook until mussels open and are cooked through, about 5 minutes. Remove from heat, transfer to serving dish, sprinkle with lime juice, and serve immediately. This recipe yields 2 to 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 589 Calories (kcal); 24g Total Fat; (37% calories from fat); 56g Protein; 34g Carbohydrate; 127mg Cholesterol; 1776mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mussels with White Wine and Herbs Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 4 shallots -- minced 2 garlic cloves -- minced 2 sprigs fresh thyme 2 bay leaves 2 cups dry white wine 4 pounds mussels - (abt 48 ea) -- see * Note 1/2 cup chopped flat-leaf parsley 2 tablespoons creme fraiche or sour cream * Note: When purchasing mussels, choose those with uncracked, firmly closed shells. Before steaming, scrub the shells well with a vegetable brush to remove sand; debeard the mollusk. Fresh mussels can be stored in the refrigerator, covered with a damp cloth, for one to two days; do not store the mussels immersed in water or they will drown. Melt the butter in a Dutch oven set over medium heat. Add the shallots and the garlic; cook until transparent, about 3 minutes. Add the thyme, bay leaves, and wine. Bring mixture to a boil over high heat. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels. Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve. Serves 4 to 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 12g Total Fat; (87% calories from fat); 1g Protein; 3g Carbohydrate; 31mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Neapolitan Cookies Recipe By :Martha Stewart Serving Size : 96 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Dried cranberries -- chopped 1 cup Walnuts -- chopped === ORANGE-SABLE DOUGH === 1 1/4 cups Whole blanched almonds 1 cup Confectioners' sugar 3/4 cup Unsalted butter 3 tablespoons Grated orange zest 1 large Egg 1 tablespoon Fresh lemon juice 1 1/2 cups All-purpose flour === CHOCOLATE-ESPRESSO DOUGH === 1 1/2 cups All-purpose flour 1/2 cup Dutch-process cocoa powder 1/2 tablespoon Finely ground espresso beans 1 cup Unsalted butter -- room temperature 1 cup Confectioners' sugar 1 teaspoon Pure vanilla extract To make the Orange Sable Dough: Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. Place butter and zest in bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic, and store, refrigerated, until ready to use. To make the Chocolate-Espresso Dough: In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside. In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use. Line an 8-inch-square baking pan with plastic. In a large bowl, stir cranberries into Orange-Sable Dough. In another large bowl, stir walnuts into Chocolate-Espresso Dough. Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture, and smooth evenly. Cover pan with plastic. Chill at least 2 hours. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into 2- by 8-inch bricks; cut bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1 1/2 inches apart. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks. Makes about 8 dozen cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 4g Total Fat; (69% calories from fat); 1g Protein; 3g Carbohydrate; 11mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nesting Baby Bluebird Cupcakes With John Recipe By :John Barricelli Serving Size : 12 Preparation Time :0:00 Categories : Cupcakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups shredded coconut - (5 oz) Yellow and light-blue food coloring === VANILLA CUPCAKES === 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 8 tablespoons unsalted butter -- room temperature 1 cup sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 3/4 cup milk === CHOCOLATE BUTTERCREAM === 3/4 cup sugar 3 large egg whites 1 cup unsalted butter -- plus 6 tablespoons unsalted butter -- room temperature 3 ounces semisweet chocolate -- melted, cooled Note: When preparing the chocolate buttercream for the frosting, set aside 1 1/2 cups buttercream and 1 teaspoon melted chocolate before adding the chocolate to the buttercream. Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool. For the Vanilla Cupcakes: Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, scrape down bowl, and beat in vanilla. Add flour mixture and milk alternatively, beginning and ending with flour mixture. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely. For the Chocolate Buttercream: Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using. Note: If you live in a warm climate or you want to display your cupcakes for an extended period of time, use half solid vegetable shortening and half butter, which will result in a more stable frosting. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut. This recipe yields 1 dozen cupcakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 488 Calories (kcal); 33g Total Fat; (58% calories from fat); 5g Protein; 47g Carbohydrate; 126mg Cholesterol; 170mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of John Barricelli, kitchen manager of Martha Stewart Living Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New England Clam Chowder Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Clams/Mussels Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 strips bacon 2 celery stalks -- peeled to remove strings 1 cup peeled small pearl onions 3 tablespoons all-purpose flour 2 cups unsalted clam juice 4 small Yukon gold potatoes - (abt 1 lb) -- peeled, diced 2 bay leaves 1/4 teaspoon freshly-ground black pepper 5 large thyme sprigs 8 pounds quahog clams -- shucked, chopped, liquid reserved 1 1/2 cups fresh yellow-corn kernels 2 1/2 cups milk 2 tablespoons unsalted butter 1 teaspoon salt 1 tablespoon sherry -- (optional) Cut bacon into 1-inch pieces. In a stockpot or large saucepan, cook bacon until crisp. Drain bacon on a paper towel; discard all but 2 tablespoons fat. Add celery and onions; saute, stirring occasionally, until translucent, about 7 minutes. Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon pepper; cover; bring to a boil. Pick thyme leaves from stems, and add both leaves and stems to the pot. Reduce heat to medium-low; simmer until potatoes are almost fork tender, about 12 minutes. Add clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add corn, cover, and cook 4 to 6 minutes. Add milk and butter; cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems; add 1/8 teaspoon pepper and 1 teaspoon salt. Drizzle with sherry, garnish with crumbled bacon, and serve immediately. Serves 6 to 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 10g Total Fat; (62% calories from fat); 6g Protein; 8g Carbohydrate; 30mg Cholesterol; 518mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New England Clam Chowder With Jasper Recipe By :Jasper White Serving Size : 10 Preparation Time :0:00 Categories : Seafood Shellfish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces salt pork 2 tablespoons unsalted butter 2 medium onions - (12 to 14 oz) -- cut 1/2" pieces 2 garlic cloves -- finely chopped 2 celery stalks - (4-oz) -- cut 1/3" pieces 2 teaspoons fresh thyme leaves -- chopped 2 dried bay leaves 2 pounds potatoes -- peeled, and cut into 1/2" dice, see * Note 1 4 cups Clam Broth -- (see below) Diced clams from Clam Broth recipe 1 1/2 cups heavy cream - (to 2 cups) Freshly-ground black pepper 2 tablespoons chopped flat-leaf parsley -- for garnish 2 tablespoons minced fresh chives -- for garnish === CLAM BROTH === 8 pounds small quahogs or large cherrystone clams -- see * Note 2 * Note 1: Use potatoes such as Yukon gold, Maine, PEI, or other all-purpose potatoes. * Note 2: Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams. One additional hint: If you freeze the bacon and salt pork before making the chowders, they will be easier to cut. For the Clam Broth: Scrub the clams, and rinse clean. Bring 2 cups of water to a boil in an 8-quart stockpot over high heat. Add the clams, and cover tightly. After 5 minutes, uncover, and stir the clams with a wooden spoon. Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened. Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes. While the clams are steaming, the broth should become foamy and light. It usually spills over a bit just as the clams are cooked and ready. As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer. After sitting, 99 percent of the grit will have collected at the bottom of the container. If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled. Keep refrigerated for up to 3 days or frozen for up to 2 months. Remove the clams from their shells, cover, and refrigerate. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again, and keep refrigerated until ready to use. (Makes about 1 quart broth and 2 cups clam meat) Remove rind from salt pork and cut into 1/3-inch pieces. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Remove from pot; set aside. Add the butter, onions, garlic, celery, thyme, and bay leaves. Sauté, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes. Add the potatoes and the strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch. Remove pot from the heat, and stir in the diced clams and the cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings. This recipe yields 10 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 12g Total Fat; (56% calories from fat); 3g Protein; 17g Carbohydrate; 19mg Cholesterol; 374mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jasper White, owner of Jasper White's Summer Shack, 149 Alewife Brook Parkway, Cambridge, MA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Style Sashimi With Nobu Recipe By :Recipe from Nobu Matsuhisa Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon sesame seeds 3 ounces sashimi-quality fluke fillet 1 small garlic clove -- minced Finely-julienned peeled ginger -- to taste Chives in 1 1/2" lengths -- to taste 2 teaspoons soy sauce 2 teaspoons freshly-squeezed lemon juice 3 tablespoons extra-virgin olive oil 2 teaspoons sesame oil In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl. Thinly slice fluke fillet crosswise on the bias. Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds. Heat olive oil and sesame oil in a small saucepan until they begin to smoke. Pour hot oil over fish. The hot oil will sear the fish as it makes contact. This recipe yields 4 appetizer servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 13g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 172mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Nobu Matsuhisa is owner and chef, Matsuhisa (Beverly Hills, CA), Nobu Next Door (New York, NY), Nobu (Malibu, CA), Nobu (Las Vegas, NV), Nobu (London, UK), Nobu (Minato-ku, Tokyo, Japan), Ubon (Los Angeles, CA) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New World Pappardelle Recipe By :George Germon Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon coarse salt -- plus more 8 ounces dried imported pappardelle 2 ears corn -- husked 4 small vine-ripened tomatoes -- room temperature 1/4 Scotch bonnet or habanero chile - (to 1/2) 1/4 cup extra-virgin olive oil 1/4 cup chopped cilantro - (to 1/3 cup) Bring one large and one medium pot of salted water to a boil. Cook pappardelle in large pot of boiling water until al dente, according to package directions. While pasta is cooking, cook corn in medium pot for 2 minutes. Remove, and refresh under cold running water. With a sharp knife, remove kernels from cob, and transfer to a large heat-proof bowl. Core tomatoes and cut into 6 to 8 wedges each. Seed and finely chop chile. Add tomatoes, chile, olive oil, 1 teaspoon salt, and cilantro to the corn. Toss to combine. If desired, rest bowl with corn mixture over cooking pasta for a minute or two to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately. This recipe yields 4 to 6 first course servings, 2 main course servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 14g Total Fat; (75% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 477mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of George Germon, owner, Al Forno Restaurant, 577 South Main Street, Providence, RI And co-author of "Cucina Simpatica: Robust Trattoria Cooking" by Johanne Killeen and George Germon (HarperCollins, 1991; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * New York Crumb Cake With Sara Recipe By :Sara Foster Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil -- plus more 4 cups all-purpose flour -- plus more 1/2 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1/2 cup milk 2 teaspoons pure vanilla extract 1 cup light-brown sugar - (firmly packed) 1 1/2 teaspoons ground cinnamon 1 cup unsalted butter -- melted, cooled Confectioners' sugar -- for dusting Place rack in center of oven, and heat to 325 degrees. Lightly brush a 9- by 12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days. This recipe yields one 9- by 12- by 1/2-inch cake. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - Per serving: 4230 Calories (kcal); 225g Total Fat; (47% calories from fat); 63g Protein; 493g Carbohydrate; 700mg Cholesterol; 2437mg Sodium Food Exchanges: 25 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 7 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Sara Foster, owner, Foster's Markets, 2694 Durham-Chapel Hill Blvd., Durham, NC 27707. 919-489-3944. Fax: 919-489-1411. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * No-Litter Lunch With Molly Recipe By :Molly Chappellet Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SEE INFORMATION BELOW === Veggie Sandwich Health-Food Sandwich Celery Sandwich Split Banana Veggie Sandwich: Sandwich a tomato slice and a leaf of basil between two thick slices of Armenian or English cucumber cut at an angle. Spread a little mayonnaise on the cucumber to hold the tomato in place. Wrap in a grape leaf or two, and secure with a chive. Health-Food Sandwich: Make a sandwich of peanut butter, raisins, mayonnaise, and lettuce on your favorite bread. Wrap in a large grape or cabbage leaf, and tie up with a parsley stem. Celery Sandwich: Place a strip of sun-dried tomato and a narrow slice of grilled or poached chicken between two sticks of celery. Cut a 1/2-inch "napkin ring" shape from a long, narrow pepper or eggplant, and slip it over the celery sandwich to hold it together. Split Banana: Slit through the skin of a banana and partially through the flesh, drip melted chocolate inside, and cover with granola. Close the skin again; the cooling chocolate will hold the banana closed. Recipe Source: Martha Stewart Living - Recipe from Molly Chappellet, co-owner; Chappellet Winery, 1581 Sage Canyon Road St., Helena, CA 94574; 707-963-7136 or 800-494-6379 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Noel Nut Balls Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Christmas Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter - (plus more) -- room temperature 2 tablespoons honey 1/2 cup sifted confectioners' sugar -- plus more 2 1/4 cups sifted all-purpose flour 1/4 teaspoon salt 1 teaspoon bourbon or orange juice 3/4 cup finely-chopped pecans In the bowl of an electric mixer fitted with the paddle attachment, cream butter and honey until fluffy, about 3 minutes. Add confectioners' sugar, flour, salt, bourbon, and pecans, and mix until thoroughly combined. Cover with plastic wrap, and transfer to the refrigerator to chill for 2 hours. Heat oven to 350 degrees, and grease several baking sheets with butter. Using your hands, roll the dough, 1 tablespoon at a time, into balls; place balls on baking sheets. Bake until balls are firm and lightly golden, 12 to 13 minutes. Transfer finished cookies to a wire rack to cool, then roll them in confectioners' sugar to coat. Serve. Store in an airtight container at room temperature for up to a month. This recipe yields 3 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Christmas Dream Television Special, December 2000 - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Oat Scones (Martha Stewart) Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole-wheat flour 2 cups all-purpose flour 3/4 cup granulated sugar 3/4 teaspoon salt 1 teaspoon baking soda 2 1/2 teaspoons baking powder 2 1/2 cups oats 1 cup sour cherries -- chopped 10 ounces chilled unsalted butter -- cut 1/2" pieces 2/3 cup buttermilk 1 tablespoon heavy cream 1 tablespoon sanding sugar Line an 11- by 17-inch baking sheet with parchment paper. Combine all dry ingredients, except sanding sugar, with the cherries in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until the mixture resembles coarse meal. Add buttermilk, and mix until just combined. Turn out the mixture onto a clean work surface. With hands, quickly pat mixture into a 16- by 3 1/2-inch rectangle that is 1 1/2 inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours. Heat oven to 350 degrees. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones two inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sanding sugar. Bake until lightly golden, about 30 minutes. Makes 10 scones. Source: "Martha Stewart Living, Oct 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 4g Total Fat; (9% calories from fat); 12g Protein; 74g Carbohydrate; 3mg Cholesterol; 429mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Brulee With Katy Recipe By :Recipe from Katy Sparks Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup McCann's Irish oatmeal 4 cups water 1 pinch salt 1 cup heavy cream 2 star anise 1 cinnamon stick 3 pieces orange zest - (3/4" by 2") 1/4 cup maple syrup 1/4 cup chopped dried apricots 1/4 cup dried cherries 1/4 cup currents 1/4 cup chopped dried figs 2 tablespoons toasted pecans 2 tablespoons toasted walnuts 3 tablespoons sugar Soak oatmeal overnight in water to cover. Cook oatmeal in water with a pinch of salt over medium heat for 30 minutes. Meanwhile, heat heavy cream over low heat. Place star anise, cinnamon, and orange zest in a small piece of cheesecloth and tie with cotton string. Place in the heavy cream, and simmer for about 10 minutes to infuse the cream. Whisk in maple syrup. Increase heat to medium and cook until thickened and able to coat the back of a spoon. Place about 1/4 cup oatmeal in each of four heatproof bowls. Sprinkle each with 1/4 of the dried fruits and nuts. Divide the remaining oatmeal evenly among the bowls. Sprinkle each with 1 teaspoon sugar. Place them under the broiler until the sugar is caramelized and a crisp shell is formed, adding more sugar if necessary. Garnish with remaining fruit and nuts and serve immediately with maple cream. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 540 Calories (kcal); 26g Total Fat; (41% calories from fat); 9g Protein; 73g Carbohydrate; 82mg Cholesterol; 68mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 1 1/2 Other Carbohydrates NOTES : Katy Sparks is the chef at Quilty's Restaurant and Bar; 177 Prince Street; NY, NY 10012; 212-254-1260 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Cranberry Cookies (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound unsalted butter 1 1/4 cups brown sugar 1/2 cup sugar 2 large eggs 2 teaspoons vanilla extract 2 tablespoons milk 2 cups rolled oats 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 2 cups dried cranberries Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon and salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1 1/2 inches in diameter. Refrigerate until firm. Slice logs into cookies about 1/4- to 1/2-inch thick and bake on parchment-lined cookie sheets leaving 1 1/2 inches between cookies. Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. This recipe yields ?? cookies. Amount will depend upon thickness of cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 4418 Calories (kcal); 207g Total Fat; (41% calories from fat); 66g Protein; 585g Carbohydrate; 875mg Cholesterol; 3625mg Sodium Food Exchanges: 19 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat; 18 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Toffee Cookies Recipe By :Torie Hallock, Martha's friend Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter -- room temperature 3/4 cup sugar 3/4 cup light brown sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet chocolate - (4 1/2 oz) -- coarsely chopped 1 cup toffee pieces - (5 1/2 oz) Heat oven to 350 degrees. Sift together the flour and baking soda and set aside. In an electric mixer, using a paddle attachment cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl one or twice during mixing. Add egg; mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl. Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, cherries, chocolate and toffee pieces and mix to combine. Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 1/2-inch in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from the oven, and transfer to a baking rack to cool. This recipe yields about 2 dozen 3-inch cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 8g Total Fat; (40% calories from fat); 2g Protein; 25g Carbohydrate; 28mg Cholesterol; 59mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Okra And Tomatoes Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1/2 onion -- chopped 1 garlic clove -- very finely chopped 1/2 cup red wine 1 1/2 pounds okra -- stems trimmed, and cut into 1/2" pieces 4 tomatoes -- chopped 2 sprigs thyme 2 bay leaves Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat the butter in a shallow pan over medium heat. Add the onion and garlic, and cook until pale golden, about 3 minutes. Add red wine, and cook, stirring occasionally, until the wine has reduced by half. Add okra and tomatoes. Add thyme and bay leaves. Season with salt and pepper. Cover and reduce the heat to simmer. Cook, stirring occasionally, until the vegetables are fork tender, about 15 minutes. This recipe yields 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 6g Total Fat; (35% calories from fat); 5g Protein; 22g Carbohydrate; 16mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Okra, Onion And Tomato Stew With Jim Recipe By :James Botsacos Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons extra-virgin olive oil 1 pound okra Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 1/2 cups thinly-sliced yellow onion 3 garlic cloves -- thinly sliced 1/2 teaspoon dried Greek oregano 1/4 teaspoon Aleppo -- see * Note 2 cups crushed canned whole tomatoes -- reserve juices 1 cup homemade chicken stock -- skimmed of fat = (or low-sodium canned chicken broth) 2 tablespoons sliced pitted kalamata olives 2 tablespoons finely-chopped fresh flat-leaf parsley * Note: Aleppo are dried, lightly salted, crushed Turkish chiles. Trim tops and tails from okra. In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until the color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra. Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute. Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 20g Total Fat; (79% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of executive chef James Botsacos, of Molyvos, 871 Seventh Avenue New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old Farmhouse Chutney Cheese Ball Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese -- room temperature 1/2 cup Old Farmhouse Chutney -- (see recipe) 1/4 cup finely-chopped scallions -- white, pale-green 1 medium garlic clove -- minced 1/2 cup shredded Colby cheese 1/2 cup shredded Monterey Jack cheese Salt -- to taste Freshly-ground black pepper -- to taste 1 cup coarsely-chopped pecans Thinly-sliced Granny Smith apple -- for garnish In a medium bowl, combine cream cheese, Old Farmhouse Chutney, scallions, and garlic. Stir until well blended. Add Colby and Monterey Jack cheese, and stir to combine; season with salt and pepper. Form into a ball, and roll ball in pecans. Garnish with apple, and serve. This recipe yields 12 to 20 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 16g Total Fat; (85% calories from fat); 5g Protein; 1g Carbohydrate; 50mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old Farmhouse Chutney With Jonathan Recipe By :Jonathan King Serving Size : 0 Preparation Time :0:00 Categories : Canning Condiments Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 1/2 pounds white or yellow onions -- cut in 1/4" dice 5 1/2 pounds Granny Smith apples -- peeled, cored, and cut 1/2" dice - (abt 12 med apples) 1 pound cranberries 1/2 pound dried apricots -- cut 1/4" dice 1/2 pound golden raisins - (2 cups) 1/2 cup apple-cider vinegar 2 tablespoons balsamic vinegar 1 tablespoon mustard seed 1 tablespoon red-pepper flakes -- or to taste 1 1/2 teaspoons celery seed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground clove 1/2 teaspoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 3 cups granulated sugar 1 cup dark-brown sugar Sterilize jars; using rubber-coated canning tongs, place jars in large pot fitted with a rack in the bottom, making certain that the jars do not touch. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 minutes. Remove, and place upside down on a clean kitchen towel to dry completely. Wash tops in hot soapy water, and place on kitchen towel to dry. Do not discard water. In a large stockpot, heat oil over medium heat. Add onions, and cook, stirring frequently, until translucent, about 10 minutes. Add apples, cranberries, apricots, raisins, apple-cider and balsamic vinegars, mustard seed, red-pepper flakes, celery seed, cinnamon, clove, curry powder, ginger, and cumin. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until apples are tender, 45 to 60 minutes. If necessary, add 1/2 to 1 cup water to keep apples from sticking. Add white and brown sugars. Stir to combine. Return to a boil, and cook over medium-high heat for 3 to 5 minutes. Remove from heat. Using a liquid measuring cup, pour chutney into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean. Top with lids (or follow manufacturer's sealing instructions). Using canning tongs, return jars to canning pot. Make certain that the jars are covered by at least 2 inches of water and that they are not touching one another. Bring water to a boil and boil for 10 minutes. Remove from water with canning tongs. Allow chutney to cool completely. Store unopened jars in a cool, dry place for up to 1 year and unsealed jars in the refrigerator for up to 6 weeks. This recipe yields 16 eight-ounce jars. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "16 half-pints" - - - - - - - - - - - - - - - - - - - Per serving: 4446 Calories (kcal); 36g Total Fat; (6% calories from fat); 21g Protein; 1072g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 31 1/2 Fruit; 6 Fat; 40 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jonathan King of Stonewall Kitchen in York, Maine Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Chocolate Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter -- plus more 2 2/3 cups sugar 1 tablespoon pure vanilla extract 4 cups cake flour -- plus more 1 tablespoon baking powder 1 1/3 cups milk 11 large egg whites 1 pinch salt === MRS. MILMAN'S CHOCOLATE FROSTING === 24 ounces Nestlé semisweet chocolate morsels 4 cups heavy cream 1 teaspoon light corn syrup Heat the oven to 350 degrees. Butter and flour two 8- by 3-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream together the butter, sugar, and vanilla until light and fluffy, about 3 minutes. Sift together the flour and baking powder. On low speed, add the dry ingredients, alternating with the milk, starting and ending with flour; scrape down sides twice. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites with pinch of salt on high speed until stiff peaks form, 3 to 5 minutes Whisk in a large spoonful of the beaten whites into the batter to lighten the mixture. Fold in the lightened batter into the remaining egg whites. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, about 1 hour 5 minutes. Remove the pans to a rack to cool for 5 minutes. Invert cakes onto wire rack to cool completely. To make Mrs. Milman's Chocolate Frosting: Place the chocolate morsels and cream in a large heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase heat to medium-low; cook, stirring, 3 minutes more. Remove pan from heat. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, stirring every 15 to 20 minutes. Use immediately. (Makes 6 cups) If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into three equal layers, about 3/4-inch thick. (You will have six layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/2 cup frosting. Repeat with remaining layers, placing the final layer bottom-side up. Cover cake with remaining frosting. Serve immediately. This recipe yields one 8-inch layer cake. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 eight-inch layer cake" - - - - - - - - - - - - - - - - - - - Per serving: 9774 Calories (kcal); 643g Total Fat; (58% calories from fat); 107g Protein; 927g Carbohydrate; 2094mg Cholesterol; 2776mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 127 1/2 Fat; 36 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Sausage And Peppers Recipe By :Recipe from Mark Strausman Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Sausage Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 2 garlic cloves -- thinly sliced 1 large red onion 2 red bell peppers 2 green bell peppers 4 fresh hot Italian sausages 4 fresh sweet Italian sausages 1 cup canned Italian plum tomatoes -- milled or crushed 1 1/2 cups dry red wine 1 pinch dried oregano Salt -- to taste Freshly-ground black pepper -- to taste Cut red onion and bell peppers into 2-inch chunks. In a large skillet with a lid, heat the olive oil over medium-high heat. Add the garlic, onion, and peppers, and cook, stirring, until the onion is translucent, about 5 minutes. Add the sausages, and cook about 4 minutes more, until sausages begin to brown. Add the tomatoes, wine, oregano, and a large pinch of salt. Cover, bring to a simmer, and simmer gently about 25 minutes, until the peppers are very soft. Season with salt and pepper to taste. Serve immediately. This recipe yields 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 14g Total Fat; (67% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Mark Strausman is the author of "The Campagna Table: Country Style Italian Cooking" (William Morrow and Company, Nov 1999; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Vanilla Ice Cream With Andy Rooney Recipe By :Andy Rooney Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups heavy cream 1 1/2 cups sugar 1 pinch salt 2 tablespoons pure vanilla extract 2 cups milk or half-and-half In a large bowl, whisk together all ingredients. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. Store in an airtight container. This recipe yields 2 quarts. Makes about 2 quarts. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 4443 Calories (kcal); 352g Total Fat; (69% calories from fat); 19g Protein; 326g Carbohydrate; 1305mg Cholesterol; 494mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 70 1/2 Fat; 20 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) special thanks to Andy Rooney. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Vanilla Icebox Cake Recipe By :Recipe courtesy of Louise Baston Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsalted butter - (1 lb) 2 cups sugar 2 vanilla beans -- seeds scraped 3 cups cake flour 2 teaspoons baking powder 1 cup whole milk 8 large egg whites 1 pinch salt === CREME FRAICHE FROSTING === 4 cups crème fraîche - (32 oz) 3/4 cup confectioners' sugar 1 1/2 tablespoons Candied Lemon Zest === CANDIED LEMON ZEST === Zest of 3 lemons -- julienned 1/3 cup sugar Heat the oven to 350 degrees. Butter and flour two 8- by 3-inch cake pans. In the bowl of an electric mixer using the paddle attachment on medium speed, cream together the butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes. To obtain the seeds, slit the vanilla bean lengthwise, and scrape the interior. Sift together the flour and baking powder. On low speed, add the dry ingredients, alternating with the milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on low speed with the pinch of salt until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk in one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely. To make the Crème Fraîche Frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip the crème fraîche, confectioners' sugar, and candied lemon zest on medium-low speed until thick and creamy, about 3 minutes. Cover with plastic wrap, and refrigerate at least 1 hour. (Makes 6 cups) To make the Candied Lemon Zest: Place the zest in a small saucepan. Cover with cold water and bring to a boil. Strain, reserving the zest. Repeat the process 3 more times. Return zest to small saucepan. Pour 1 cup water and 1/3 cup sugar over blanched zest. Bring to a boil over medium heat. Reduce heat to simmer. Simmer until the zest appears translucent, 10 to 15 minutes. Remove from the syrup with a slotted spoon to a wire rack to dry, about 30 minutes. (Makes about 3 tablespoons) To assemble, place one layer, top-side down, on a cake stand. Spread a 1/2-inch layer of frosting. Repeat with remaining layers. Lightly coat the assembled cake in a layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Keep refrigerated. Makes 1 eight-inch layer cake. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 3278 Calories (kcal); 11g Total Fat; (2% calories from fat); 63g Protein; 738g Carbohydrate; 33mg Cholesterol; 1677mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 31 1/2 Other Carbohydrates NOTES : Louise Baston is the grandmother of Virginia Willis, Martha Stewart Living's Television Kitchen Director. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Hors D'oeuvres Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mixed olives 2 garlic cloves 1 teaspoon red crushed pepper 1/4 cup olive oil Zest from 1 orange Salt -- to taste Freshly-ground black pepper -- to taste Mix all ingredients together. This recipe yields 2 cups of marinated olives. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 486 Calories (kcal); 54g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Tapenade And Goat Cheese Crostini Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baguette - (5 to 6 oz) 2 tablespoons olive oil === TOPPING === 3/4 cup green or black olive tapenade -- see * Note 3 tablespoons fresh thyme leaves Thyme sprigs -- for garnish 5 tablespoons finely-chopped walnuts 1/4 cup dried currants 5 ounces soft goat cheese * Note: Tapenade, a mixture of chopped olives, salt and olive oil, is often sold in jars. You can make your own by chopping pitted olives and adding salt and oil to bind the mixture. To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (Note: This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.) To make topping: In small bowl, combine tapenade, thyme leaves, walnuts and currants. To assemble: Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top. Garnish with thyme tips. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 3g Total Fat; (66% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's syndicated column 12-30-2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olives Tart Recipe By :Recipe from Todd English and Sally Sampson Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound chilled unsalted butter -- cut up 2 tablespoons unsalted butter 1 Spanish onion -- thinly sliced Figs Pizza Dough -- (see recipe) 3 tablespoons chopped mixed fresh herbs such as rosemary, sage, oregano, thyme, and flat-leaf parsley 6 teaspoons olive oil 1/2 cup Black-Olive Paste -- (see recipe) 1 cup assorted black and green olives -- pitted 2/3 cup crumbled goat cheese 6 anchovy fillets - (to 8) -- chopped Freshly-ground black pepper Preheat oven to 450 degrees with a pizza stone on the center rack. In a large saute pan over medium heat, melt 2 tablespoons butter. Add the onion, and cook until soft and golden, about 10 to 12 minutes. Set aside to cool. On a lightly floured surface, roll out dough 1/2-inch thick and 10 inches in diameter. Evenly scatter butter over dough. Sprinkle with herbs. Fold dough into thirds, like a business letter. Roll out dough again, and repeat folding process. Set dough aside, and let rest until no longer elastic, 30 to 45 minutes. Divide dough in half. Working with one piece of dough, roll into a 10-inch round, about 1/4-inch thick. Place on pizza peel, and fold over 1 inch of the dough around the edges, forming an edge all the way around. Drizzle with 2 teaspoons olive oil, and spread with 1/4 cup black-olive paste. Add 1/2 cup onions in an even layer, and scatter with 1/3 cup olives and 1/3 cup goat cheese. Season with pepper. Place 3 to 4 anchovies on the top of the tart. Transfer tart to oven, and bake on pizza stone until crisp and golden brown and the goat cheese is slightly browned, about 10 to 12 minutes. Remove from oven, and drizzle with 1 teaspoon olive oil. Repeat with second dough ball and remaining ingredients. May be served warm or at room temperature. Makes two 10-inch tarts. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 tarts" - - - - - - - - - - - - - - - - - - - Per serving: 844 Calories (kcal); 77g Total Fat; (81% calories from fat); 25g Protein; 15g Carbohydrate; 141mg Cholesterol; 270mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates NOTES : Todd English and Sally Sampson are the authors of "The Olives Table" (Simon & Schuster, 1998; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olives' Olives Recipe By :Recipe from Todd English, Executive chef/Owner of the Olives and Figs Restaurants Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Grated zest of 1/2 orange Grated zest of 1/2 lemon 2 garlic cloves -- minced 1/4 cup chopped flat-leaf parsley leaves 1 tablespoon chopped fresh rosemary - (to 2 tbspns) (or 1 to 2 tspns dried rosemary) 2 teaspoons chopped fresh oregano (or 1/2 tspn dried oregano) 1 teaspoon chopped peeled fresh ginger 1/2 teaspoon fennel seeds 1/4 teaspoon crushed red pepper flakes - (to 1/2 tspn) 1 teaspoon coarse salt 1 teaspoon freshly-ground black pepper 4 cups assorted olives, such as Nicoise, Kalamata, picholine alphonso, and/or Sicilian green Virgin olive oil -- to cover In the bowl of a food processor fitted with the steel-blade attachment, add the orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, and salt. Pulse until the mixture forms a chunky paste. Toss the olives with the marinade, and cover with the olive oil. Serve immediately, or place in a glass jar, marinate, and store in the refrigerator for up to 1 month. Makes about 4 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1882mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Omelet 101 Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs Clarified butter Coarse salt Freshly-ground black pepper Parsley sprig -- for garnish Heat the clarified butter in a skillet over a medium-high flame. Whisk the eggs, salt, and freshly ground pepper together very well while the pan is heating, not before. If they have to sit and wait for the pan, the whisked eggs will deflate. You want to incorporate lots of air into the mixture so that your omelet is light and fluffy. Place your hand immediately above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working fast, pour the whisked eggs into the hot skillet. Reduce heat to medium. Simultaneously, whisk the eggs and shake the skillet vigorously back and forth over heat for less than a minute. You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs. Stop whisking. Continue cooking, being sure eggs cover the entire surface of the skillet, using a rubber spatula to push together any holes that may have formed. Run the rubber spatula along the right side of the omelet to loosen eggs from the skillet. Place the spatula under the right side of the eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift the right side over the left in one fluid motion. The folded omelet should look like a half moon. Lightly press down on the omelet with spatula to seal the omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of skillet is still facing directly out toward you. Lift up the skillet with one hand, and hold the plate with your other hand. Tilt the skillet, and let the curved edge of the omelet slide onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in the skillet over the curved edge already on the plate. Keeping the skillet about stomach level with the handle facing directly out should help you do this. Garnish with a parsley sprig. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 13g Total Fat; (62% calories from fat); 16g Protein; 2g Carbohydrate; 561mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Omelet Burrito With Jack Cheese And Tomato Salsa Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cheese Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Clarified Butter -- see below 3 large eggs Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup grated Monterey Jack cheese 1/2 cup tomato salsa cilantro sprigs 1 flour tortilla - (12" dia) avocado slices -- optional === CLARIFIED BUTTER === 12 tablespoons unsalted butter - (1 1/2 sticks) Make the Clarified Butter: Place butter in a small saucepan, and melt over low heat. Remove from heat, and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off golden clarified butter, leaving solids behind. (Makes 1/2 cup) Heat butter in a 10-inch nonstick skillet over medium heat. Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling. Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side. This recipe yields 1 serving. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 26g Total Fat; (76% calories from fat); 17g Protein; 2g Carbohydrate; 594mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Khulcha Recipe By :Recipe from Peter Beck and Mohamed Enayetullah Serving Size : 4 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus more 1 large egg 1/2 teaspoon baking powder 1 teaspoon sugar 1/4 teaspoon salt 2 tablespoons plain yogurt 1/4 cup milk -- warmed 2 teaspoons vegetable oil 2 medium onions -- chopped 1/4 cup finely chopped green pepper 1/4 cup finely chopped coriander 1/4 cup butter -- melted Mix flour, egg, baking powder, sugar, salt, yogurt, milk, and oil until combined. Gradually add 1/3 cup water, and knead dough until firm but not too soft. Let dough rest in a bowl covered with damp cloth for at least 2 hours. Place pizza stone in oven, and heat to 350 degrees. Divide dough into four pieces, and knead each piece on a floured surface until smooth, forming into a ball. Let rest 10 minutes. On a lightly floured surface, press each ball into a disc, eight inches in circumference. Cover entire surface with onions, peppers, and coriander. Place on pizza stone in oven, and bake until bread puffs up and brown blisters form on the surface, 5 to 10 minutes. Remove from oven, and brush with melted butter. Makes four 8-inch breads. Cuisine: "Indian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 16g Total Fat; (36% calories from fat); 9g Protein; 55g Carbohydrate; 81mg Cholesterol; 339mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Peter Beck is executive chef; Mohamed Enayetullah is chef; Bombay Bar & Grill, 616 Post Road East, Westport, CT 06880; 203-226-0211 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Soup 101 Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound smoked bacon -- cut 1/2" pieces 3 pounds onions -- see * Note, thinly sliced 2 tablespoons fresh thyme leaves 8 cups beef stock 1/2 cup dry vermouth or white wine 1 tablespoon coarse salt Freshly-ground black pepper -- to taste 6 slices white country-style bread, 1/2" thick 1 tablespoon dry sherry 6 ounces Gruyere cheese -- sliced thin 6 sprigs fresh thyme -- for garnish * Note: Use red, white, and yellow onions, making sure at least one onion is of a sweet variety, such as, Vidalia or Maui. In a heavy large pot over medium heat, saute bacon until fat is rendered and bacon is crispy, about 5 to 6 minutes. Transfer bacon to a paper towel to drain. Set aside. Saute onions and thyme in remaining bacon fat in pan until well caramelized, stirring occasionally, about 25 to 30 minutes. Deglaze with vermouth, and cook about 1 minute. Add stock, salt and pepper, to taste. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, make croutons by toasting bread slices under broiler or in toaster, until golden. Heat broiler. Add 1/2 teaspoon sherry, and one crouton to each soup bowl. Sprinkle each crouton with 2 tablespoons of the reserved bacon. Ladle soup into bowls and top with Gruyere and place on a baking pan. Transfer to oven and broil until cheese is melted and bubbly, about 2 to 3 minutes. Garnish with thyme sprigs. Makes 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 10g Total Fat; (41% calories from fat); 12g Protein; 19g Carbohydrate; 31mg Cholesterol; 3873mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Tart With Andre Recipe By :André Soltner Serving Size : 6 Preparation Time :0:00 Categories : Tarts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons cold unsalted butter -- cut small pieces Butter -- for pan 2 cups all-purpose flour -- plus more if needed 1 1/2 teaspoons salt 1 1/2 pounds onions -- finely chopped 1 large egg -- lightly beaten 1/2 cup heavy cream 1/4 teaspoon freshly-ground black pepper 1 pinch freshly-grated nutmeg 1/4 cup freshly-grated Parmesan or Swiss cheese Butter a 10-inch tart pan with removable bottom; set aside. Prepare the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Add 1/2 cup ice water, and stir just until a dough forms. Form into a disk, and wrap in plastic wrap. Chill for at least 15 minutes. Heat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-inch-thick round. Fit dough into prepared tart pan; trim excess. Line with a parchment paper round, and fill with pie weights. (If you don't have pie weights for blind baking the crust, you can use dried beans, rice, or clean, round pebbles.) Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 5 minutes more. Remove from oven, and set aside. In a large skillet, heat remaining 4 tablespoons butter. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat. In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg. Stir in onions. Sprinkle baked tart shell with cheese. Spread onion mixture evenly over cheese. Bake until set, 35 to 40 minutes. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 9g Total Fat; (28% calories from fat); 7g Protein; 41g Carbohydrate; 58mg Cholesterol; 554mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "The Lutèce Cookbook," by André Soltner, former owner and chef of the four-star restaurant Lutèce in New York City, with Seymour Britchky (Knopf) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Open Faced Corn Quesadillas With Tomatillo Salsa Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Salsa Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ears corn 8 tomatillos -- husks removed 1 large garlic clove 1/2 small jalapeño -- minced 1 1/2 tablespoons minced fresh cilantro Cilantro leaves -- for garnish 1/2 teaspoon salt 6 corn tortillas - (6" dia) 5 ounces grated Gruyère cheese Heat oven to 500 degrees. To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 2 cups of kernels. You'll also want to extract the delicious milk from the cob's surface. For this, run the dull side of the knife down the cob to squeeze the liquid out. Place tomatillos in a small roasting pan; roast in the oven until blackened and bursting, about 15 minutes. Place tomatillos, garlic, and jalapeño in the bowl of a food processor. Pulse until puréed, about 30 seconds. Transfer to a small bowl. Stir in cilantro and salt. Spoon 1 tablespoon salsa mixture onto each tortilla. Divide corn, milk, and pulp over salsa. Sprinkle with Gruyère; garnish with cilantro. Place on a baking sheet; bake until cheese is melted, about 4 minutes. Garnish with remaining salsa, and serve. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 1g Total Fat; (15% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 183mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - featured on CBS's "The Early Show," August 15, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Open-Faced Grilled Cheese and Tomato Sandwich Rounds Recipe By :Recipe from Eli Zabar; Owner; Eli's Vinegar Factory, 431 East 91st Street, NY, NY Serving Size : 3 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices organic bread in 1"-thick rounds 1 tomato -- sliced 1/2" thick 6 slices white cheddar cheese -- cut in triangles Salt -- to taste Freshly-ground black pepper -- to taste Toast the bread rounds in a toaster oven. Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted. Top cheese with tomato slices. Season with salt and pepper to taste. Serve. Makes 3 open-faced sandwiches. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (11% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Orange Chive Compound Butter Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Butters Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature Zest of 1 orange Juice of 1/2 orange -- strained 1/2 teaspoon salt 2 tablespoons minced fresh chives In a mixing bowl, cream the butter with a wooden spoon. Wash and dry the orange. Grate the zest into the bowl with the butter, then add the orange juice, salt, and chives; mix well. Spoon the butter mixture onto a piece of parchment paper. Fold the paper lengthwise over the mixture. Push a cookie sheet across the folded paper against the butter, forcing it into a neat roll; continue pushing against the butter until the desired length is reached. Twist the ends of the paper together, and tie with twine. Place in a plastic bag, and store in the freezer up to a month. Slice off pats, and serve with grilled fish, chicken, bread, or soups. Makes 1/2 pound. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 1628 Calories (kcal); 184g Total Fat; (99% calories from fat); 2g Protein; trace Carbohydrate; 496mg Cholesterol; 1091mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Orange Macaroons With Patrick Recipe By :Patrick Lemblé Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound almond paste 1/2 cup sifted confectioners' sugar -- plus more Zest of 1 orange 2 large egg whites 1/8 teaspoon pure almond extract Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats); set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar. Beat until creamy, about 2 minutes. Add orange zest and beat to combine. Add 1 egg white and almond extract, and mix for 1 minute more. On a lightly sugared surface, roll into two 3/4-inch-wide logs, about 18 inches long. Cut each log crosswise into thirty pieces about 1/2-inch wide each. Roll into balls. Lightly beat remaining egg white. Coat each ball with egg white, and roll in sugar, tapping to remove excess. Place on prepared baking sheets, about 30 per sheet. Let rest for 30 minutes. Pinch with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer to wire rack, and cool completely on baking sheet. Store in an airtight container up to 1 week. This recipe yields about 5 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 2g Total Fat; (51% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Patrick Lemblé, pastry chef at the Four Seasons restaurant, 99 East 52nd Street, New York, NY 10022. 212-754-9494. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Orange Poppy-Seed Spirals Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Poppy seeds === ORANGE-SABLE DOUGH === 1 1/4 cups Whole blanched almonds 1 cup Confectioners' sugar 3/4 cup Unsalted butter 3 tablespoons Grated orange zest 1 large Egg 1 tablespoon Fresh lemon juice 1 1/2 cups All-purpose flour Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. Place butter and zest in bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic, and store, refrigerated, until ready to use. Bring dough to room temperature. Place between two 12- by 14-inch pieces of parchment; roll out to an 8- by 12-inch rectangle. Transfer to a baking sheet; chill 30 minutes. Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over two more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours. Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart. Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks. Makes about 3 dozen cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 5g Total Fat; (66% calories from fat); 1g Protein; 4g Carbohydrate; 16mg Cholesterol; 2mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Rosemary Chicken With Eberhard Recipe By :Eberhard Müller Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken - (3 to 4 lbs) Coarse salt -- to taste Freshly-ground white pepper 1 1/2 tablespoons olive oil 16 small cipollini onions -- peeled = (or white parts of scallions) 1/2 teaspoon sugar 1/2 small onion -- cut 1/4" dice 3/4 cup freshly-squeezed orange juice Zest of 1/2 orange -- finely grated Juice of 1/2 lemon - (2 tbspns) 2 medium garlic cloves -- finely chopped 1 1/2 teaspoons chopped fresh rosemary 1/4 teaspoon ground cumin 1/3 cup small pitted green olives -- coarsely chopped = (preferably Picholine or niçoise) 1 tablespoon unsalted butter Cut chicken into 10 pieces, rinse and pat dry. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet. Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 8g Total Fat; (87% calories from fat); trace Protein; 2g Carbohydrate; 8mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Eberhard Müller, Executive chef and partner, Bayard's, One Hanover Square, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Sauce Recipe By :Recipe from Christian Albin Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Duck Poultry Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons orange marmalade 1 cup orange juice 2 tablespoons Grand Marnier 1 tablespoon red-wine vinegar 1/2 cup Basic Duck Sauce Coarse salt -- to taste Freshly-ground black pepper -- to taste === BASIC DUCK SAUCE === Duck neck Duck wings Duck giblets 3 celery stalks -- chopped 1 carrot -- peeled, chopped 1 onion -- skin on, chopped 2 cups red wine 2 tablespoons tomato paste 1/2 tablespoon all-purpose flour 2 cups chicken stock Make the Basic Duck Sauce: Heat oven to 400 degrees. In a large roasting pan, place reserved neck, wings and giblets. Add the celery, carrot, and onion to pan and roast until deep brown, about 20 minutes. Remove pan from the oven. Transfer contents to a medium saucepan. Deglaze roasting pan with 1 cup red wine. Stir well, being sure to loosen any of the bits that have cooked onto the pan. Set aside. Add tomato paste to the vegetable mixture in medium saucepan, and stir to combine. Saute over medium heat until paste begins to color, about 45 to 60 seconds. Add flour, stirring continuously. Saute until the flour taste has cooked out, about 2 to 3 minutes. Add 1 cup red wine. Add reduced red wine and bits from the roasting pan. Add chicken stock and bring to a boil. Reduce heat and simmer until the liquid has reduced by half, about 35 to 40 minutes. Strain mixture through a fine sieve into a bowl, and discard solids. (You should have about 1 cup of the basic sauce) Make the Orange Sauce: In a small saucepan, combine marmalade, orange juice, Grand Marnier, and red-wine vinegar. Cook over medium heat and reduce by half, about 8 to 10 minutes. Add 1/2 cup of Basic Duck Sauce. Remove from heat, adjust for seasonings. Set aside. Makes 1 1/3 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 837 Calories (kcal); 2g Total Fat; (2% calories from fat); 9g Protein; 104g Carbohydrate; 0mg Cholesterol; 5018mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 2 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Christian Albin is the chef at The Four Seasons, 99 East 52nd Street, New York, NY 10022; 212-754-9494 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Spiced Pecans Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 navel oranges -- washed thoroughly 6 tablespoons sugar 1/2 teaspoon salt 2 large egg whites 2 cups pecan halves Heat oven to 275 degrees. Line a baking pan with aluminum foil, and set aside. Using a vegetable peeler, remove zest in large strips from oranges. Place zest in a nonreactive saucepan; add sugar and 1 cup water. Set over high heat; bring to a boil. Reduce to a simmer; cook until liquid is syrupy, about 35 minutes. Transfer zest mixture to prepared baking pan, and place in oven. Bake until zest is dry, but not brown, 25 to 30 minutes. If zest begins to brown, reduce heat to 250 degrees. Remove pan from oven, and let zest cool completely. Transfer zest to a spice grinder; grind to a powder. Combine 6 tablespoons zest with salt, and set aside. Heat oven to 300 degrees. Whisk egg whites in a large bowl until frothy. Stir in nuts, and toss to coat. Sprinkle zest over nuts, and toss to combine. Spread nuts in a single layer on parchment-lined baking sheet, and bake until coating is hard and nuts are fragrant, about 35 minutes. Nuts can be stored in an airtight container at room temperature for several weeks. This recipe yields 2 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1890 Calories (kcal); 146g Total Fat; (65% calories from fat); 27g Protein; 147g Carbohydrate; 0mg Cholesterol; 1181mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fruit; 28 Fat; 5 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Orange-Lemon Aquavit Recipe By :Marcus Samuelsson Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peel from 1/2 lemon Peel from 1/2 orange 1 3/4 liters potato vodka 1 tablespoon granulated sugar Place lemon and orange peel in glass jar. Pour vodka into jar. Cover, and let stand at room temperature for 3 weeks. Strain vodka through cheesecloth. Discard solids, and carefully pour infused vodka back into original bottle. Keep infused aquavit in freezer until ready to serve. Serve chilled, directly from freezer. This recipe yields 1.75 liters flavored aquavit. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 3/4 liters" - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 12g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Marcus Samuelsson, executive chef; Aquavit, 13 West 54th Street, New York, NY 10019. 212-307-7311. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Orange-Mint Drink Recipe By :Angele Parlange Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 2 cups sugar 2 cups mint leaves Juice of 7 lemons - (abt 1 1/2 cups) Zest of 1 lemon Juice of 3 oranges - (abt 3/4 cup) Zest of 1 orange crushed ice Seltzer water -- (optional) Combine water and sugar in a small saucepan. Bring to a boil. Stir until sugar dissolves. Turn off heat. Crush mint leaves in a large bowl with mallet or spoon. Add to saucepan. Add lemon juice, orange juice, lemon zest, and orange zest to saucepan. Stir to combine. Pass mixture through a fine strainer, and discard the solids. Fill glasses with crushed ice, and fill 3/4 full with strained mixture. Top with seltzer to cut sweetness (optional). This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 69g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Angele Parlange, owner; Angele Parlange Design, 5419 Magazine Street, New Orleans, LA 70115. (504) 897-6511 Fax: 504-897-1195. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange-Pistachio Tuiles Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pistachio nuts 1 large egg 2 large egg whites Grated zest of 1/2 orange 1/2 cup all-purpose flour 1 cup sugar Heat oven to 400 degrees. Place the nuts in the bowl of a food processor fitted with the blade attachment. Pulse nuts until medium ground, and set aside. In a medium bowl, mix together egg, egg whites, and zest. Add flour and sugar, mixing until combined. Stir in nuts. Line a baking sheet with a Silpat baking mat. Place 1 tablespoon batter on the mat, and repeat, spacing dollops at least 2 inches apart. Moisten your fingertips with water, and flatten dollops slightly. Bake tuiles 8 minutes, rotating pan halfway through cooking. Using a spatula, remove tuiles from baking sheet, and lay them over a rolling pin to curl. Let tuiles cool completely on pin. If the tuiles become too cool before shaping, return to oven 30 seconds. Store in an airtight container up to 1 week. This recipe yields 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein; 12g Carbohydrate; 8mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Orange-Tinted Cream-Cheese Frosting Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Cream cheese -- room temperature 8 tablespoons Unsalted butter -- room temperature 2 cups Sifted confectioners' sugar 1 teaspoon Vanilla extract Orange food-coloring paste In the large bowl of an electric mixer, beat cream cheese and butter until smooth. Gradually add sugar and vanilla and beat on low speed for several minutes until smooth. Using a wooden toothpick, add food-coloring paste to desired color. Makes about 3 cups. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 2410 Calories (kcal); 250g Total Fat; (92% calories from fat); 35g Protein; 13g Carbohydrate; 746mg Cholesterol; 1354mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 47 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Osso Buco Alla Fiorentina Recipe By :Recipe from Mark Strausman Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 veal shanks -- cut 1 1/2 to 2" thick Kosher salt -- to taste Freshly-ground black pepper -- to taste all-purpose flour -- for dredging 1/4 cup vegetable oil 1 tablespoon extra-virgin olive oil 1 small carrot -- cut in 1/4" dice 1 stalk celery -- cut in 1/4" dice 1 small red onion -- cut in 1/4" dice 1 cup canned Italian plum tomatoes -- milled or crushed 2 cups dry red wine 2 cups veal or chicken stock or low-sodium canned broth 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh sage 1 teaspoon chopped fresh oregano 1/2 teaspoon freshly-grated lemon zest Preheat the oven to 325 degrees. Sprinkle the veal shanks with salt and pepper. Spread about 1/2 cup flour on a plate, and dredge the shanks in flour, shaking off any excess. In a heavy ovenproof pot with a lid, heat the vegetable oil over medium heat. Add the shanks, and cook until lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot. Add the olive oil to the pot, and heat over medium heat. Add the carrot, celery, and onion, and cook until the onion is wilted, about 3 minutes. Add the shanks and all the tomatoes, wine, stock, herbs, zest, and salt and pepper to taste, and bring to a simmer. Cover, and bake about 2 1/2 hours, until the veal is very tender. Taste for salt and pepper, and serve immediately. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 17g Total Fat; (81% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Mark Strausman is the author of "The Campagna Table: Country Style Italian Cooking" (William Morrow and Company, Nov 1999; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven Braised Fennel Recipe By :Mark Strausman Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium fennel bulbs 1/4 cup extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat oven to 350 degrees. Trim fennel bulbs and slice lengthwise into 1/4-inch thick slices. Arrange fennel in a single layer in a baking dish or roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper. Cover with a lid or parchment paper and aluminum foil. Bake until fennel is light golden brown and tender at the base when pierced with the tip of a paring knife, 45 minutes to 1 hour. Serve hot or at room temperature. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 14g Total Fat; (67% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mark Strausman, Chef and owner, Campagna, 24 East 21st Street, New York, NY Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Oven Dried Apple Chips Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Fruit Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 uncored apples -- see * Note confectioners' sugar -- for dusting * Note: Choose the best apples you can find (Ida Reds and Granny Smiths work well), ones without blemishes. Heat oven to 200 degrees. Cut off the bottom of the apple. Using the mandoline, thinly slice the apples using even pressure. Make sure each slice is uniform in thickness. Frequently turn the apple to avoid torn skin. Line baking sheet with a Silpat baking mat. Cover the Silpat (a French nonstick baking mat) with the apple slices in a single layer. Sprinkle confectioners' sugar on the apple slices. Bake for 1 to 1 1/2 hours. Cool completely on a wire rack. Store in an airtight container for 2 days. This recipe yields ?? servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Oven Dried Pineapple Chips Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Fruit Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pineapple 2 tablespoons sugar Heat oven to 250 degrees. Line two baking sheets with Silpats (French nonstick baking mats). Peel pineapple and slice crosswise into 1/8-inch thick slices. Place pineapple slices in a single layer on prepared baking sheets. Sprinkle sugar over pineapple slices. Bake until edges are golden brown, 2 to 2 1/2 hours. Transfer to a wire rack to cool completely. Store in an airtight container for up 2 days. This recipe yields 2 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 * Exported from MasterCook * Oven Dried Tomatoes with Fresh Mozzarella Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Salads/Dressings Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound plum tomatoes -- halved 3/4 cup olive oil -- plus 2 tablespoons olive oil -- for serving 2 garlic cloves -- minced 1 tablespoon chopped fresh thyme 1 tablespoon choppedfresh basil 1/4 pound fresh mozzarella Pesto Alla Campagna -- (see recipe) Heat oven to 175 degrees. Bake tomato halves, skin-side down, on a parchment-lined baking sheet for 6 to 8 hours. Place tomatoes in a large jar with olive oil, garlic, thyme, and basil. Allow to marinate for at least an hour. Divide mozzarella between plates. Top with oven-dried tomatoes, and drizzle with marinade. Garnish with pesto sauce. Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 884 Calories (kcal); 95g Total Fat; (94% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven Roasted Asparagus (Martha Stewart) Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus with very thick stalks 2 tablespoons olive oil Coarse salt Freshly ground black pepper Heat the oven to 350 degrees with a baking sheet inside. Trim and peel the asparagus to the point on the stem where it is most tender. Wash well. While still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus. Serves 4 to 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 7g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Oven-Cured Tomatoes Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Ripe plum tomatoes -- halved lengthwise Extra-virgin olive oil -- for brushing Salt Freshly ground pepper 1 teaspoon Sugar 1 teaspoon Fresh thyme leaves Heat oven to 250 degrees. Line two baking sheets with parchment, and set aside. Place tomatoes, cut sides up, on prepared baking sheets. Brush tomatoes with olive oil, and season with salt and pepper. Sprinkle sugar and thyme over tomatoes. Transfer baking sheets to oven. If using a gas oven with a pilot light: Bake 2 hours, then turn off the heat and leave overnight. If using an electric oven: Bake 2 hours, then turn to warm and leave overnight. Serve these tomatoes as part of an antipasto or over grilled bread as bruschetta. Makes 24. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Oven-Dried Tomatoes Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cherry tomatoes -- halved lengthwise 3 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper Heat oven to 250 degrees (on the TV show, Martha recommended a temperature of 150 degrees or the lowest setting on your oven). Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with 3 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss to coat. Spread the tomatoes, cut-side up on the prepared pan, and bake until soft, wrinkled, and starting to dry but still juicy, about 1 hour. Remove from oven, and set aside to cool. Makes 1 pint. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pint" - - - - - - - - - - - - - - - - - - - Per serving: 422 Calories (kcal); 41g Total Fat; (84% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 1093mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Oven-dried tomatoes, when placed in a sterilized jar and completely covered with extra-virgin olive oil, will keep for up to 2 weeks in the refrigerator. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Oven-Roasted Applesauce Recipe By :Jane Farrell Serving Size : 4 Preparation Time :0:00 Categories : Fruit Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Brandy or cider 1/2 teaspoon Ground cinnamon 1 pinch Ground cloves 1 teaspoon Fresh lemon juice Zest of 1 lemon 6 tablespoons Dark brown sugar - (packed) 2 tablespoons Unsalted butter 3 Granny Smith apples -- peeled, cored, and cut into eighths 3 McIntosh apples -- peeled, cored, and cut into eighths 1 pinch Salt Heat oven to 375 degrees. In a 12- by 14-inch roasting pan or an 11- by 17-inch baking pan, combine the brandy, cinnamon, cloves, lemon juice and zest, brown sugar, and butter. Add all the apples, and toss. Roast until the apples are very soft and golden brown, about 30 minutes. Transfer apples to the bowl of a food processor; pulse until smooth. Stir in the salt. Serve warm. Makes 2 cups. Recipe Source: Martha Stewart Living - Recipe from Jane Farrell Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 6g Total Fat; (51% calories from fat); trace Protein; 12g Carbohydrate; 16mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Pie With Salli Recipe By :Recipe from Salli LaGrone Serving Size : 10 Preparation Time :0:00 Categories : Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 tablespoons unsalted butter -- plus more 1 1/2 quarts shucked oysters and their liquid 7 scallions, white and pale-green parts -- finely chopped 1 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco sauce -- or to taste 2 cups saltine cracker crumbs - (abt 30 crackers) 2 tablespoons finely-chopped flat-leaf parsley 3 tablespoons half-and-half or milk Butter a shallow 9- to 10-inch baking or pie dish. Heat oven to 450 degrees with rack in center. Reserving liquid, drain the oysters. Check oysters for shells, and discard. Melt 1 1/2 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco sauce. Transfer mixture to a medium bowl, and let cool. Stir in oysters. In a medium bowl, combine cracker crumbs and parsley. Melt remaining 6 tablespoons butter, and stir into crumb mixture. In a small bowl, combine reserved oyster liquid with the half-and-half, approximately 2 parts oyster liquid to 1 part half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with half the oysters. Cover with half the crumb mixture, followed by half the oyster liquid. Repeat layers again, ending with crumb mixture. Dot oyster pie with remaining tablespoon of butter. Place dish on a baking pan, and bake until golden brown on top, 25 to 35 minutes. Serve hot. This recipe yields 10 to 12 servings. Comments: When you purchase the oysters, there are several things to look for: Be sure that there's no strong fish odor or iodine scent and that the shells are firmly shut, and remember that during the warmer months, oysters are more susceptible to toxins in the water. One rule of thumb is to buy and eat oysters only during the months with the letter 'r' in their name. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 10g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 26mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Salli LaGrone is a Tennessee resident and a longtime friend of Martha Stewart Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Po' Boys With Anthony Recipe By :Anthony and Gail Uglesich Serving Size : 1 Preparation Time :0:00 Categories : Oysters Sandwiches Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Italian or French Bread loaf -- halved horizontally corn-canola-oil blend -- for deep-frying 9 large Louisiana oysters - (to 12) -- shucked, and liquid drained 2 cups cream meal or finely ground cornmeal -- more if needed Tartar sauce -- for serving Shredded romaine lettuce -- for serving Thinly-sliced tomato -- for serving Sliced dill pickles -- for serving Lemon wedges -- for serving Tabasco or Crystal Hot Sauce -- for serving Heat oven to 300 degrees. Place the bread on an unlined baking sheet, and lightly toast so that top is crispy and inside is still soft, 1 to 2 minutes. Set aside. Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375 degrees. Drain any remaining liquid from oysters, and toss in cream meal. Tap oysters to remove any excess meal. Fry for 1 minute, until lightly golden. (If you prefer firmer oysters, cook a minute or so longer.) Using a slotted spoon, remove the oysters to a plate lined with paper towels to drain. Season with salt and pepper. To assemble the sandwich, spread a large spoonful of tartar sauce on the bottom of the bread. Top generously with oysters, placing two alongside each other down the length of the bread if possible. Top with shredded lettuce, tomato, and dill pickles. Serve with lemon wedges and Tabasco or the milder Crystal Hot Sauce on the side. This recipe yields 1 servings. Comments: Cream meal is a finely ground cornmeal with a consistency just a bit more coarse than flour. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Anthony and Gail Uglesich, owners, Uglesich's, 1238 Baronne Street, New Orleans, LA 70113. 504-523-8571 or 504-525-4925. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oyster Shooters With Gail Uglesich Recipe By :Anthony and Gail Uglesich Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups olive oil 1/2 cup balsamic vinegar 4 tablespoons Steen's Louisiana Cane Syrup 1 teaspoon salt 1 teaspoon freshly-ground black pepper 1 teaspoon cayenne pepper 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 6 teaspoons sun-dried tomatoes -- very finely diced 18 Louisiana shucked oysters - (to 24) -- depending on size Reserved oyster shells Place olive oil, balsamic vinegar, cane syrup, salt, pepper, cayenne pepper, dried basil, dried thyme, dried oregano, and sun-dried tomatoes in a large bowl; stir to combine. Set aside. Heat a large skillet over medium heat. Working in batches, add about one-third of the marinade to the skillet. Add 4 to 6 oysters to the skillet; cook until oysters begin to curl slightly at the edges and are just cooked through, 1 to 2 minutes. Remove oysters to reserved shell, and top with marinade. Repeat with remaining oysters. This recipe yields 4 to 6 servings as an appetizer. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 644 Calories (kcal); 72g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 378mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Anthony and Gail Uglesich, owners, Uglesich's, 1238 Baronne Street, New Orleans, LA 70113. 504-523-8571 or 504-525-4925. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters with Festive Mignonette Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon pink peppercorns 1 tablespoon green peppercorns 1 tablespoon fennel seed -- toasted 1/2 cup red wine vinegar 1/2 cup champagne vinegar 1/2 teaspoon salt 2 dozen fresh oysters In a small bowl, combine the peppercorns, fennel seed, vinegars, and salt. Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 1g Total Fat; (20% calories from fat); 2g Protein; 5g Carbohydrate; 13mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Oysters with Magenta Butter Recipe By :Recipe from Quincy Jones Serving Size : 18 Preparation Time :0:00 Categories : Appetizers Oysters Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons minced shallots 1/2 cup red wine 1/2 teaspoon coarse salt 1 tablespoon Balsamic vinegar 1/4 pound cut up unsalted butter -- room temperature 18 oysters In a small saucepan combine the shallots, wine, salt, and vinegar. Bring to a boil, and cook until the liquid has been reduced to about 2 tablespoons. Remove the pan from the heat, and let cool to room temperature. Whisk the butter, a piece at a time, into the wine mixture until the mixture is well-blended and creamy. Do not melt butter. Makes 1/2 cup, enough for 18 oysters. Source: "Martha Stewart Living - ." S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (26% calories from fat); 1g Protein; 1g Carbohydrate; 4mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Paella with Bobby Flay Recipe By :Recipe from Bobby Flay Serving Size : 6 Preparation Time :0:00 Categories : Chicken Paella Rice Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chicken stock 1 pinch saffron 6 tablespoons olive oil 1 tablespoon unsalted butter 1 medium Spanish onion -- chopped 2 cups converted long-grain rice 2 lobsters - (1 1/2 lbs ea) 2 1/2 pounds chicken -- cut into 8 pieces Coarse salt -- to taste Freshly ground black pepper -- to taste 2 plum tomatoes 2 tablespoons honey 1/4 pound chorizo 4 large shrimp -- shelled, deveined 2 small squid 12 sea scallops 1/2 cup fresh peas 12 littleneck clams -- scrubbed 12 mussels -- scrubbed debearded 4 tablespoons Lemon Aioli -- (recipe below) 2 tablespoons chopped flat-leaf parsley === LEMON AIOLI === 2 large egg yolks 1/4 cup fresh lemon juice 4 garlic cloves -- minced 1/2 teaspoon coarse salt 1 tablespoon grated lemon zest 1 pinch freshly-ground white pepper 3/4 cup olive oil Make the Lemon Aioli: Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. (The aioli may be kept in the refrigerator for up to a day in a covered container.) In a medium saucepan, bring 4 cups of the chicken stock to a simmer, and add saffron, stirring to combine. Heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add onions, and cook until translucent, about 5 minutes. Add uncooked rice; stirring to coat. Pour in chicken stock, and stir to combine. Bring to a boil, cover and reduce. Cook simmering for 15 to 18 minutes. Heat oven to 450 degrees. In a large pot of boiling water, cook lobsters, covered, for 12 to 15 minutes. Holding lobsters over pot with tongs, clip the tips of each claw and let drain. When cool enough to handle, detach claws from bodies, reserving heads. Cover claws with a kitchen towel, and crack with the back of a heavy knife, keeping shells intact. Remove tails, and split in half lengthwise. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large ovenproof skillet. Season chicken with salt and pepper. Add to skillet, and saute until browned on both sides. Pour off any excess fat, and transfer to oven. Roast for 25 to 30 minutes. Lower oven heat to 375 degrees. Place tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil and the honey. Season with salt and pepper. Transfer to oven, and bake until soft, 8 to 10 minutes. Remove casings from chorizo and slice thinly. Heat a medium skillet over medium heat. Add chorizo, and cook until fat is rendered, about 8 to 10 minutes. Remove to a paper-towel-lined plate to drain. Clean and slice squid into 1/2-inch rings. In a pot large enough to hold all of the ingredients, heat 2 tablespoons olive oil over medium heat. Add shrimp, squid, and scallops; seasoning with salt and pepper, cook until seared on both sides. Add chorizo and remaining cup chicken stock, stirring to combine. Place lobster claws and tails, tomatoes, peas, clams, mussels, and cooked chicken in a pot. Gently combine with a wooden spoon. Cover, and cook until clams and mussels just open. Stir in Lemon Aioli and parsley. Garnish with lobster heads. Serve immediately. Serves 6 to 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 920 Calories (kcal); 74g Total Fat; (73% calories from fat); 43g Protein; 16g Carbohydrate; 305mg Cholesterol; 2424mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 1/2 Other Carbohydrates NOTES : Bobby Flay is the executive chef and co-owner; Bolo Restaurant & Bar; Mesa City; Mesa Grill and Bobby Flay Catering Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paella With Pilar Recipe By :Pilar Turner Serving Size : 50 Preparation Time :0:00 Categories : Main Dish Rice/Grains Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 whole chickens - (abt 3-lbs ea) -- each cut 8 pieces 2 1/2 cups extra-virgin olive oil 4 tablespoons paprika 5 tablespoons coarse salt -- more to taste 3 pounds boneless pork loin -- cut 1" cubes Freshly-ground black pepper 5 green bell peppers -- cut 1/4" strips 6 red peppers -- cut 1/4" strips 2 1/2 pounds green beans -- trimmed 1 1/2 cups finely-chopped white onion 1 cup finely-minced garlic 2 1/2 cups coarsely-chopped peeled seeded tomatoes 3 1/2 dozen littleneck clams 3 1/2 dozen scrubbed mussels -- debearded 5 pounds jumbo unpeeled shrimp 7 pounds cleaned squid -- cut 1" rings, plus tentacle sections 5 tablespoons Spanish saffron 1 cup brandy 23 cups chicken or fish stock -- preferably homemade 10 cups long-grain rice 4 cups fresh or frozen lima beans -- defrosted if frozen 4 cups fresh or frozen peas -- defrosted if frozen 16 steamed lobsters - (1 1/2 lbs ea) -- halved lengthwise Juice of 4 lemons 6 lemons -- cut in wedges Rub chicken pieces with a mixture of 1/2 cup olive oil, paprika, and 2 tablespoons salt; let stand for 2 hours. Heat remaining 2 cups olive oil in a 27- by 4-inch paella pan over a gas grill set on high, a stove burner covered with a flame tamer, or a hardwood fire. Cook chicken, turning occasionally, until browned, about 5 minutes. Add the pork. Season with salt and pepper, and cook until browned, stirring occasionally, 8 to 10 minutes. Add the peppers, and cook for 2 minutes. Add the green beans, and cook, stirring, for 2 more minutes. Add the onion and garlic; sauté for 3 minutes more. Add tomatoes, clams, mussels, and shrimp; sauté for 3 to 4 minutes. Add the squid, and cook until it loses its raw look and appears opaque. Cook for 2 minutes. In a mortar and pestle or spice grinder, grind the saffron with the remaining 3 tablespoons salt. Transfer to a small bowl, and combine with 3 cups stock and brandy. Sprinkle rice evenly over pan, and stir until coated with oil. Pour over saffron stock mixture; stir to combine. Add remaining 20 cups stock. Add lima beans and peas. Adjust seasoning, and mix thoroughly. The rice should be completely covered with stock; if not, add enough water to cover. Continue to cook without stirring until tiny bubbles appear on the surface, about 18 minutes, or until the rice is tender. (The rice that sticks to the bottom of the pan is called the socarrat and is the most prized part of the dish.) When water is almost evaporated, evenly distribute lobster over paella. Cook for 15 minutes more. Sprinkle lemon juice over paella, and let cool for 10 to 15 minutes before serving. Serve with lemon wedges. This recipe yields 45 to 50 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 11g Total Fat; (40% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 568mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Pilar Turner, Caterer, P.O. Box 36, Quogue, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Palmiers Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Pastry Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sheet puff pastry from a 17-oz frozen package 1/2 cup sugar 1/2 cup light corn syrup Heat oven to 425 degrees. Defrost pastry according to the manufacturer's directions. Line two baking sheets with parchment, and set aside. Sprinkle a clean work surface with 1/4 cup sugar. Place dough over sugar, and sprinkle with remaining 1/4 cup sugar. Using a rolling pin, gently press sugar into dough, rolling out dough slightly; rotate dough frequently to prevent sticking. With longer side of dough toward you, fold over edge, and roll tightly with your hands until you reach the middle. Turn dough so the unrolled edge is toward you, and roll again, meeting first roll in center. Chill dough in freezer 15 minutes. Cut into 1/4-inch-thick slices, and place on prepared baking sheets. Bake the palmiers 7 minutes. Meanwhile, in a small bowl, combine the corn syrup with 1 tablespoon water. Using a pastry brush, lightly brush palmiers with corn-syrup mixture; bake another 4 minutes. Turn the cookies over, and brush with syrup again. Continue baking 4 minutes more, or until golden brown. Transfer palmiers to a wire rack to cool completely, and store in an airtight container up to one week. Makes 3 dozen. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Pan Gravy Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Chicken Poultry Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Roast chicken pan juices 1 cup chicken stock 1 tablespoon unsalted butter While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions behind in the pan. Using the fat separator or a large spoon, skim off and discard as much of the fat as possible. Pour the remaining drippings and juices back into the roasting pan. Place pan over medium-high heat and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits baked on to the bottom so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes. Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately. Makes 2/3 cup. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cup" - - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 12g Total Fat; (93% calories from fat); 1g Protein; 1g Carbohydrate; 31mg Cholesterol; 2149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Pan Seared Sea Scallops with Fresh Herb Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Main Dish Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large sea scallops - (abt 1/2 lb) 2 tablespoons unsalted butter 2 shallots -- chopped fine 1/4 cup Reisling or other dry white wine 1 tablespoon white vinegar 1/2 cup fish stock 2 tablespoons extra-virgin olive oil Coarse salt -- to taste Freshly-ground white pepper 1 tablespoon vegetable oil -- for cooking 2 tablespoons finely-chopped fresh herbs, such as parsley, chives, and tarragon Remove the tough musclelike membrane from the side of each scallop. Heat 1 tablespoon butter in a small saucepan over medium heat. Saute shallots until soft. Add wine and vinegar; reduce until nearly evaporated. Add fish stock, and bring to a gentle boil. Add 1 tablespoon olive oil, and whisk until well blended. Strain the resulting sauce through a fine sieve into a blender; return shallots to saucepan. Add 1 tablespoon butter, and 1 tablespoon olive oil, and blend until emulsified, about 10 seconds. Return liquid to pan. Heat a 10-inch saute pan on medium-high heat. Season both sides of scallops with salt and pepper to taste. Add vegetable oil. When hot but not smoking, add scallops and more oil if needed. Add herbs to sauce; blend well. Place scallops on a plate; surround with sauce; serve. Serves 4 as a first course, 2 as a main course. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 17g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 18mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pandan Batter for Crepes Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 30 Preparation Time :0:00 Categories : Appetizers Brunch Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 frozen pandan leaves 1 cup water 1 cup rice flour 2 cups all-purpose flour 2 teaspoons coarse salt 5 egg whites 1 1/2 cups canned unsweetened coconut milk 1 medium red or green leaf lettuce head Vegetable Filling -- (see recipe) Peanut Sauce -- (see recipe) Defrost and cut pandan leaves into 1-inch pieces. In a blender, combine the pandan leaf and water. Blend for about 1 minute and strain through very fine strainer. Reserve the green liquid. Whisk the dry ingredients together in a bowl, and make a well in the center. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain through a very fine strainer. Refrigerate for at least 1 hour. The consistency should be that of heavy cream. If necessary, add water to loosen. Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator and whisk to remove any lumps, or add water to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan so that batter covers entire surface. When the lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside. Place pandan crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so that they extend over the edge on one side. Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately. Makes about 30 crepes. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panini Recipe By :Recipe from Todd English and Sally Sampson Serving Size : 4 Preparation Time :0:00 Categories : Breads/Rolls Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Figs Pizza Dough -- (see recipe) 2 tablespoons olive oil -- plus 2 teaspoons olive oil 1 cup trimmed thinly-sliced fennel bulb 1/2 teaspoon lemon zest Coarse salt Freshly-ground black pepper Juice of 1 lemon 30 fresh basil leaves 8 slices fresh mozzarella, 1/2" thick 2 teaspoons capers Place a pizza stone on a rack in the lower third of an oven. Heat oven to 500 degrees. On a heavily floured surface, roll out half the dough into a 10-inch circle as thin as possible. Rub with 2 teaspoons olive oil. Using a pizza peel, transfer the dough to the pizza stone, and bake until the dough puffs and is slightly golden brown, about 2 minutes per side. Repeat the process with remaining dough. Using a towel, remove the crust from the oven, and place on a cutting board. Top half the crust with fennel, zest, 2 teaspoons olive oil, salt and pepper, lemon juice, 10 basil leaves, and mozzarella. Sprinkle the capers, remaining 5 basil leaves, and 2 teaspoons olive oil over the mozzarella. Season with salt and pepper and a final squeeze on the lemon half. Fold the crust in half. Using the back of a heavy saute pan, press the panini together. Repeat process with remaining panini. Return the panini to the oven, and bake until the filling is just warmed through. Transfer the panini from the oven to a cutting board, cut the panini in half on the bias, and cut into smaller pieces pieces. Serve immediately. Serves 2 to 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 9g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Todd English and Sally Sampson are the authors of "The Olives Table" (Simon & Schuster, 1998; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Panna Cotta Recipe By :Recipe from Terrance Brennan; Chef/owner; Picholine, 35 West 64th Street, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 gelatin sheets 1 1/2 cups milk 1 1/2 cups cream 1 vanilla bean -- split, seeds scraped 2/3 cup sugar -- plus 1 tablespoon sugar 1/4 cup lemon-verbena leaves 3 large egg whites Nonstick cooking spray 1/2 cup orange juice 3 cups ripe strawberries -- hulled 2 tablespoons Grand Marnier or orange juice Soak the gelatin leaves in a bowl of tepid to warm water until very soft. Combine milk, cream, seeds of 1/2 vanilla bean, 1/3 cup sugar, and the lemon-verbena leaves in a medium saucepan. Bring to a boil over medium-high heat. Place the egg whites in a bowl. Slowly whisk 1/4 cup of the heated cream mixture into the egg whites. Return the tempered egg-white mixture to the saucepan, and cook over medium heat, stirring constantly with a wooden spoon. Cook until the mixture thickens and coats the back of the spoon, about 2 minutes, and remove from heat. Meanwhile, lift softened gelatin leaves from water, and squeeze out water. Add gelatin to thickened cream mixture, and stir to dissolve. Let cool for about 1/2 hour. Pour through a fine strainer. Lightly spray six 6-ounce timbale molds or 6-ounce paper cups with cooking spray. Slowly pour the cooled mixture into the molds, filling them 3/4 full. Cover with plastic wrap, and refrigerate for at least 4 hours or overnight. Before serving, combine orange juice, remaining 1/2 vanilla bean plus seeds, and 1/3 cup sugar in a small saucepan. Bring to a boil. Reduce to a simmer, and cook until the sugar is dissolved, about 2 minutes. Remove from heat. Discard the vanilla bean, and set aside to chill. Combine syrup and 1 cup strawberries in blender. Puree until smooth. Pour through a strainer, and set aside. Slice remaining 2 cups strawberries, place in medium bowl, and combine with remaining 1 tablespoon sugar and Grand Marnier. Let stand at room temperature for 45 minutes to an hour, stirring occasionally. Run a sharp paring knife around outside of containers of set panna cotta. Carefully turn molds out onto serving plates. Spoon a small amount of strawberry sauce around each panna cotta. Garnish with strawberries and lemon-verbena leaves. Serve with cookies, if desired. Serves 6. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 17g Total Fat; (50% calories from fat); 5g Protein; 32g Carbohydrate; 61mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Papaya Lime Cooler Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ripe papaya - (1 lb) 1/2 cup ice cubes 1/2 cup freshly-squeezed orange juice 1 tablespoon honey 2 tablespoons freshly-squeezed lime juice 1/2 teaspoon coarsely-chopped peeled ginger Orange or lime slices -- for optional garnish Scoop out the seeds of the papaya half, and discard. Scoop the flesh into the jar of a blender. Add the ice, orange juice, honey, lime juice, and ginger. Blend until well combined and smooth. Garnish glasses with orange or lime slices, if desired. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Papaya Melon Citrusade Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cantaloupes - (2 1/4 lbs ea) -- peeled, seeded 4 red papayas - (1 lb ea) -- peeled, seeded 1 1/2 cups Simple Syrup - (see below) 1 cup freshly-squeezed orange juice 1/2 cup freshly-squeezed lemon juice === SIMPLE SYRUP === 2 1/4 cups sugar 4 3/4 cups water Simple Syrup: Prepare an ice bath. In a large saucepan, combine sugar and water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 10 minutes. Transfer syrup to a bowl, and set bowl over an ice bath. Let stand, stirring occasionally, until chilled. Store the syrup in an airtight container, refrigerated, up to 2 months. (Makes 6 cups) Place cantaloupe in a juice extractor; process, extracting 4 cups juice. If you don't own a juice extractor, you can use a food processor or blender to purée fruit, then pass the purée through a fine strainer. These juices can be puréed or extracted the night before. Place papayas in extractor; process, extracting 3 1/2 cups juice. Transfer juices to a punch bowl; stir in remaining ingredients. Fill with ice; serve. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pappardelle With Hot-Sausage Sauce Recipe By :Frank Pellegrino, Ron and Sharon Straci Serving Size : 4 Preparation Time :0:00 Categories : Italian Pasta Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Hot or sweet Italian sausages 1/4 cup Fine-quality olive oil 3/4 cup Chopped onion 1 1/2 cups Dry white wine 2 cans San Marzano Italian plum tomatoes -- - (28 oz ea), hand crushed Salt -- to taste 6 Fresh basil leaves -- torn 1 pinch Dried oregano Fresh ground pepper -- to taste 1 pound Pappardelle pasta 2 tablespoons Grated Pecorino Romano cheese Remove casings from sausages, break meat up into chunks, and reserve. Heat oil in a large skillet over medium-high heat. Add onions, and cook for 3 minutes or until just translucent. Stir in the reserved sausage meat, and cook for about 5 minutes or until lightly browned. Drain off excess fat. Add wine, and stir to combine. Raise heat, and bring to a boil. Boil for about 3 minutes or until liquid has reduced slightly. Add tomatoes and salt. Return to a boil, then lower heat and simmer, uncovered, for about 20 minutes or until sauce has thickened slightly. Stir in basil, oregano, and pepper. Add additional salt and pepper to taste. While sauce is simmering, cook the pappardelle in a large, deep pot of rapidly boiling salted water until al dente (check package for exact cooking time). Drain. Return drained pappardelle to the pot and place over medium-high heat. Using a wooden spoon, stir in 1/2 cup of sausage sauce, and toss together for 1 minute. Remove from heat, and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of Pecorino Romano cheese. Serve, with additional cheese if desired. Makes 4 main-course servings or 6 pasta-course servings. Recipe Source: Martha Stewart Living - Recipe from Frank Pellegrino, Ron and Sharon Straci, owners; Rao's Restaurant, 455 East 114th Street, New York, NY 10029 ("Rao's Restaurant: Over 100 Years of Italian Home Cooking" by Frank Pellegrino) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pappardelle With Olives, Thyme, And Lemon Recipe By :George Germon Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon coarse salt -- plus more 8 ounces imported dried pappardelle 16 kalamata olives -- pitted 1/2 cup flat-leaf parsley leaves 2 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves Zest of 1 lemon -- coarsely chopped 1 orange zest strip - (3" long) -- coarsely chopped 1/4 teaspoon crushed red pepper flakes Bring a large pot of salted water to a boil. Add pappardelle, and cook until al dente, according to package directions. Drain in a colander, reserving 1 cup cooking water. While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon and orange zest, red pepper flakes, and salt in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta. Add pasta, and toss to combine. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary. Pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately. This recipe yields 4 to 6 first course servings, 2 main course servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 7g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of George Germon, owner, Al Forno Restaurant, 577 South Main Street, Providence, RI And co-author of "Cucina Simpatica: Robust Trattoria Cooking" by Johanne Killeen and George Germon (HarperCollins, 1991; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Parmesan Pudding With Sweet Pea Sauce With Todd Recipe By :Todd English Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Egg Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups heavy cream 1 cup milk -- plus 2 tablespoons milk 1 1/2 cups finely-grated Parmesan cheese 2 teaspoons coarse salt 3 large egg yolks -- lightly beaten 1 large whole egg -- lightly beaten Vegetable-oil spray -- for pan === SWEET PEA SAUCE === 1 1/2 cups shucked fresh sweet peas -- blanched 3/4 cup homemade chicken stock, or low-sodium canned stock 3 tablespoons heavy cream 1/4 teaspoon coarse salt 1/8 teaspoon freshly-ground black pepper === SAUTEED PEA SHOOTS === 2 teaspoons olive oil 1 1/2 cups pea shoots Heat oven to 325 degrees. Spray a heat-proof glass loaf pan (8 1/2 by 4 1/2 by 2 1/2 inches) with vegetable spray, line bottom and sides with parchment paper, and set aside. In a medium saucepan over medium heat, melt butter. Add flour, and stir to combine. Cook until a paste forms, about 5 minutes, making sure mixture does not brown. In a medium bowl, combine cream and milk. Add to flour mixture, whisking constantly. Bring to a boil; add cheese and salt. Return mixture to a boil, whisking often. In a large bowl, whisk together egg yolks and whole egg. Remove pan from heat, and whisk milk mixture into egg mixture. Strain through a fine mesh sieve into prepared loaf pan. Make sure the liquid does not touch the top of the pan. Cover with parchment paper and foil. Line a pan large enough to hold the loaf pan with a clean kitchen towel. Fill pan with enough hot water to come three-quarters of the way up the sides of the loaf pan. Transfer to oven, and bake for 1 1/2 to 2 hours. The pudding should still jiggle in the middle (the edges may be slightly rounded but not souffléed). Remove from water bath and let cool to room temperature. Refrigerate overnight. For the sweet pea sauce, place peas, chicken broth, cream, salt, and pepper in a blender, and blend until smooth. In a small saucepan, heat mixture over very low heat until warm, about 2 minutes. (Makes 2 1/2 cups) For the sauteed pea shoots, heat olive oil in a large sauté pan over medium-high heat. Add pea shoots, and sauté until just wilted, about 30 seconds. Heat oven to 350 degrees. To serve, unmold the pudding onto a cutting board. Cut into 6 to 8 slices, and place each slice on an ovenproof plate. Bake until the pudding is just warm, about 2 to 3 minutes. Pour pea sauce around pudding, and garnish with pea shoots. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 41g Total Fat; (87% calories from fat); 6g Protein; 8g Carbohydrate; 270mg Cholesterol; 773mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Todd English, Executive chef and owner of the Olives restaurants, Boston, Las Vegas, Aspen, and Washington, District of Columbia. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Parmesan-Poppy Puff Pastry Straws Recipe By :Martha Stewart Serving Size : 42 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Puff Pastry -- chilled, (see recipe) All-purpose flour -- for dusting 4 tablespoons unsalted butter -- melted 1 3/4 cups finely grated parmesan cheese 2 teaspoons kosher salt 1 tablespoon poppy seeds -- plus 1 teaspoon poppy seeds 1 large egg -- lightly beaten Heat the oven to 425 degrees with the rack in the center. Place the chilled puff pastry on a lightly floured surface. Roll out the dough until it is about 1/8-inch thick, making a 24- by 26-inch piece. Use a sharp knife to trim the edges of the dough; this will help make the straws uniform as they cook. Brush the dough lightly with the melted butter. Sprinkle the dough with 3/4 cup of the Parmesan, 1 tablespoon of the poppy seeds, and 1 teaspoon of the salt. With the short side of the dough facing you, fold the dough in half, bringing the top edge down toward you. Brush the surface of the dough with the egg. Sprinkle with the remaining salt, remaining poppy seeds, and 1/2 cup Parmesan. Using a very sharp knife, cut the dough vertically into 1/2-inch-wide strips. Transfer 6 of the strips onto a baking sheet, spacing them evenly apart. Grab each end of a dough strip with your fingers, and carefully stretch and twist the strip in opposite directions. Continue with the remaining strips of dough. (Unbaked dough should be stored in the refrigerator to stay cool. The straws may be twisted, covered with plastic wrap, and transferred on the baking sheets to the refrigerator before baking.) Bake until golden brown, 10 to 12 minutes. Remove and let cool on the baking sheet for 5 minutes to firm up. Using both hands, transfer the sticks to a wire rack or serving platter. Makes about 3 1/2 dozen. Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter Inc. - $35" - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); 2g Total Fat; (82% calories from fat); trace Protein; 1g Carbohydrate; 7mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Parsley Potato Chips Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks unsalted butter -- melted Salt Freshly-ground black pepper 6 large Idaho potatoes -- peeled 1 cup flat-leaf parsley - (packed) Heat oven to 400 degrees. Line a baking sheet with parchment paper. Using a brush, paint a thin, even coating of butter on the parchment; sprinkle lightly with salt and pepper. Using a French or Japanese mandolin, slice the potatoes lengthwise into even, translucent slices. Place the slices one-quarter inch apart on the buttered parchment. Brush potato slices with butter, leaving no streaks or puddles. Place 1 or 2 parsley leaves on top, and flatten with your fingers. Place a matching-size slice on top, flatten with your fingers, brush with butter, and lightly sprinkle with salt and pepper. Cover potatoes with a piece of parchment paper, and place another sheet pan on top. Weight the top baking pan with three bricks or completely fill pan with raw beans. It is essential to use two perfectly level baking pans so the potatoes cook evenly. Bake, rotating the baking pans until potatoes are crisp and golden brown all over, about 12 minutes (check after 6 minutes). Remove from oven, and serve. Serves 8 to 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 23g Total Fat; (73% calories from fat); 2g Protein; 16g Carbohydrate; 62mg Cholesterol; 9mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Passion Fruit Pavlova With Jean-Georges Recipe By :Jean-Georges Vongerichten Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large egg whites 1/4 cup granulated sugar 2 1/4 cups sifted confectioners' sugar 2 passion fruits -- halved 3/4 cup heavy cream whipped to soft peaks === PASSION FRUIT SORBET === 1 cup sugar 2 cups water 1 cup passion-fruit purée For the Passion Fruit Sorbet: In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat. Let cool, and stir in passion-fruit purée. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. The ice cream can be stored in the freezer in a airtight plastic container for up to 1 week. (Makes 3 cups) Preheat a convection oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add the granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in the confectioners' sugar with a rubber spatula. Fill two 6-dome flexible baking sheets with meringue, using the back of a spoon to form a hollow shell that 3/8-inch thick. Bake for 2 hours or until dry. Transfer to a wire rack to cool completely. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues. Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion-fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately. This recipe yields 4 servings. Comments: This recipe was originally developed for a restaurant kitchen, which typically includes a convection oven. To prepare this at home, bake the meringues overnight, or until dried, on the bottom rack of a gas oven with only the pilot light on. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 65g Carbohydrate; 0mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of chef, cookbook author and restaurant owner Jean-Georges Vongerichten Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Passion-Fruit Sangria With Bobby Flay Recipe By :Recipe from Bobby Flay Serving Size : 10 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups passion-fruit puree 2 bottles dry white wine 3/4 cup Simple Syrup -- (see below) 1/2 cup triple sec 3/4 cup brandy 3 lemons 3 oranges 3 Granny Smith apples Ice === SIMPLE SYRUP === 3/4 cup sugar 3/4 cup water Halve lemons and oranges lengthwise and slice 1/4-inch thick. Core and cut apples into eighths. Make the Simple Syrup: In a small pot, combine sugar and water. Heat mixture over medium heat until sugar dissolves. (Makes about 1 cup) Combine all ingredients in a large container. Stir to combine. Add ice before serving. This recipe yields 10 to 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 35g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Bobby Flay is Executive chef and co-owner; Bolo Restaurant & Bar; Mesa City; Mesa Grill and Bobby Flay Catering Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Passion-Fruit-Champagne Cocktail Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/2 cup sugar 6 ripe passion fruit -- sliced in half 1 bottle champagne -- well chilled In a small saucepan, combine water and sugar. Bring to a boil, and cook until the sugar has completely dissolved, about 2 minutes. Transfer to a small bowl; after it has cooled, cover, and refrigerate. (Or place syrup over an ice-water bath to cool quickly.) Scoop the seeds and juice from each half of the passion fruit and pass through a fine strainer. Discard the seeds. Fill 6 glasses halfway with champagne. Pour 1 teaspoon of sugar syrup in each glass. Add 1 tablespoon passion fruit to each glass. Stir gently, and serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 17g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Passover Chremslach With Joan Recipe By :Joan Nathan Serving Size : 24 Preparation Time :0:00 Categories : Desserts Fruit Jewish Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 matzos -- soaked in water, and squeezed very dry 2 tablespoons currants 2 tablespoons coarsely-chopped almonds 2 tablespoons coarsely-chopped dried apricots 3 large eggs -- separated 1/4 cup matzo meal 1/3 cup sugar Zest of 1 lemon Juice of 1/2 lemon 1 pinch salt Kosher-for-Passover vegetable oil -- for frying Line a baking sheet with paper towels. Set aside. In a medium bowl, combine matzos, currants, almonds, apricots, egg yolks, matzo meal, sugar, lemon zest, lemon juice, and salt. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold beaten egg whites into the matzo mixture. Heat 2 inches of vegetable oil to 375 degrees in a low-sided medium stockpot over medium-high heat. Carefully spoon batter, 1 tablespoon at a time, into hot oil without crowding pan. Fry until golden and crisp, about 1 minute on each side. Using a slotted spoon, transfer to prepared baking sheet to drain well. Serve at room temperature, or reheat in oven just before serving. This recipe yields 24 fritters. Comments: Chremslach, a Passover dessert, is a matzo fritter filled with currants, almonds, and apricots. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); 1g Total Fat; (19% calories from fat); 1g Protein; 5g Carbohydrate; 23mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Jewish Cooking in America" by Joan Nathan (Random House, 1998; $35). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta Puttanesca Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spaghetti or linguine 3 tablespoons olive oil 6 medium garlic cloves -- finely chopped 1/2 teaspoon crushed red-pepper flakes 10 anchovies -- crushed 1 can Italian plum tomatoes - (28 oz) 3 tablespoons capers -- drained 1/2 cup pitted kalamata olives - (3 oz) -- coarsely chopped 2 tablespoons coarsely-chopped flat-leaf parsley Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 12 minutes. Drain. While the pasta is cooking, seed, chop and strain tomatoes, reserving juice. Heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 11g Total Fat; (84% calories from fat); 3g Protein; 1g Carbohydrate; 9mg Cholesterol; 426mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pastry Cream Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 0 Preparation Time :0:00 Categories : Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 2 large egg yolks 3/4 cup sugar 6 tablespoons cornstarch 2 cups milk 3 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Ice water for bath Combine eggs, yolks, and 1/2 cup sugar in bowl of electric mixer fitted with whisk attachment. Beat on medium-high speed until mixture is pale yellow and thick, 2 to 3 minutes. Turn off machine. Sift in cornstarch; beat on medium-low speed until combined. Meanwhile, bring milk and remaining 1/4 cup sugar to a boil in a medium saucepan. Whisking constantly, slowly pour half of milk mixture into egg mixture; continue to whisk until smooth. Pour mixture back into saucepan; set over medium heat. Whisk over medium heat another 2 to 3 minutes, until mixture reaches the consistency of mayonnaise. Transfer to a large bowl. Add butter, one tablespoon at a time, stirring until melted after each addition. Set over an ice bath until chilled. Stir in vanilla. Cover with plastic wrap and let chill overnight or at least 2 hours before using. Makes 3 cups. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1637 Calories (kcal); 70g Total Fat; (38% calories from fat); 33g Protein; 220g Carbohydrate; 959mg Cholesterol; 375mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pastry Cream With Anton Recipe By :Anton Edelmann Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1/4 split vanilla bean -- seeds scraped 1 large egg yolk 2 tablespoons sugar 2 1/2 tablespoons all-purpose flour Place the milk and vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat. In a medium bowl, whisk egg yolk and sugar together until pale and creamy. Add flour and mix to a smooth paste. Add half of the boiling milk, and mix well. Return mixture to pan with remaining milk, stirring to mix well. Boil for 1 minute until thickened, stirring constantly. Pass through a fine sieve. This will keep in the refrigerator for 2 to 3 days. If you make it in advance, be sure to chill it quickly and thoroughly. This recipe yields about 1 cup. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 11g Total Fat; (29% calories from fat); 10g Protein; 48g Carbohydrate; 235mg Cholesterol; 87mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pate Brisee Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Pastry Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups All-purpose flour 1 teaspoon Salt 1 teaspoon Granulated sugar -- optional 1 cup Cold unsalted butter -- cut up 1/4 cup Ice water - (to 1/2 cup) Put the flour, salt, and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add the ice water, drop by drop, through the feed tube with the machine running (or into the bowl if mixing by hand), just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least an hour. Lightly butter or spray with vegetable cooking spray the plates or pans you will be using. On a lightly floured board, roll out the pastry to a thickness of 1/8-inch. Place the pastry in a tart pan or pie plate, or in a pastry ring that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch or so higher than the edge of the tart pan and tucking this overhang to the inside of the pan will give extra height and reinforcement. Crimp or decorate the edges of the pastry, if desired. Chill the pastry-lined pan until ready to use. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day; for longer storage, they can be frozen. Makes two 8 to 10-inch tarts or single-crust pies, one 8 to 10-inch double-crust pie, or twelve 2-1/2 to 3-inch tartlets. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1154 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 243g Carbohydrate; 0mg Cholesterol; 2138mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pate Brisee (No Sugar) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 teaspoon salt 1 cup cold unsalted butter -- cut 1/2" pieces 1/4 cup ice water - (to 1/2 cup) Combine flour, salt, and butter in a food processor. Process until the mixture resembles coarse meal, about 8 seconds. Add ice water in a steady stream through feed tube with the machine running, just until dough holds together. Turn out half of the dough onto a large piece of plastic wrap. Press the dough into a disk with your hands, and wrap in plastic; repeat with second half. Chill in the refrigerator for 1 hour. Heat oven to 375 degrees. On a lightly floured surface, roll out a disk to a 1/8-inch thickness. Press pastry into bottom and sides of a 9-inch fluted tart pan (with a removable bottom). Run a rolling pin across top to trim. (Scraps can be wrapped in plastic and frozen for later use.) Carefully line pastry with aluminum foil, and weight with beans, rice, or pastry weights. Bake for 10 to 15 minutes. When pastry begins to color around the edges, remove weights and foil, and continue to bake until pastry turns golden brown, 10 to 12 minutes. Place pan on a wire rack, and let cool completely before filling. Makes 2 nine-inch tart shells. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 tart shells" - - - - - - - - - - - - - - - - - - - Per serving: 1138 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 238g Carbohydrate; 0mg Cholesterol; 2138mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pate On Apple Slices Recipe By :Martha Stewart Serving Size : 80 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Chicken livers 3 tablespoons Chopped onion 1 medium Granny Smith apple -- peeled, chopped 1/2 pound Unsalted butter -- room temperature 1 tablespoon Butter 1 teaspoon Dry mustard 1/4 teaspoon Salt 1/4 teaspoon Grated nutmeg 1 dash Cayenne pepper 1 dash Ground cloves 3 tablespoons Clarified butter 5 Red Delicious apples or Yellow Delicious or McIntosh 10 Cornichons (sour French gherkins) Trim the livers of all fat. Put in a small saucepan, and cover with water. Bring to a boil, then reduce heat, and simmer 20 minutes. Cool in the liquid, and drain. Saute the onion and Granny Smith apple in 1 tablespoon butter over medium heat for 5 minutes. In a food processor or blender, combine the livers, remaining 1/2 pound butter, onion, apple, and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl. Spread with melted clarified butter, which will preserve the pate. Scrape off before serving. No more than 1 hour before serving, core the apples, and cut in half lengthwise. Place each half cut-side down, and slice vertically, in 1/4-inch-thick pieces (slices will be crescent shaped). Spread pate on the slices, and decorate each with 2 or 3 thin slices of cornichon. Makes approximately 80 pieces. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 3g Total Fat; (82% calories from fat); 1g Protein; trace Carbohydrate; 33mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paul Bunyan Cookies Recipe By :Sue Hartwell Serving Size : 18 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sifted all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 cup vegetable shortening 1/2 cup sugar 1/2 cup molasses 2 large eggs -- lightly beaten 1 package semisweet chocolate chips - (12 oz) 1 1/2 cups old-fashioned rolled oats 1 cup chopped walnuts 1 cup raisins Heat oven to 350 degrees. Line baking sheet with a Silpat (a French nonstick baking mat). Sift together flour, cinnamon, baking soda, baking powder, salt, and ginger in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs, one at a time, and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, walnuts, and raisins. Using a 2-inch ice-cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough. This recipe yields about 18 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 11g Total Fat; (41% calories from fat); 4g Protein; 30g Carbohydrate; 21mg Cholesterol; 136mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Carol Osgood of Littleton, Colorado, who submitted this Cookie of the Week recipe, which was one of ten First Prize winners in the Martha Stewart Living Television Cookie of the Week Contest. Carol's recipe was developed by Sue Hartwell, a friend of hers. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pavlova (Martha Stewart) Recipe By :Nicole Plue Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large egg whites 1/2 teaspoon salt 1 teaspoon pure vanilla extract 1/2 teaspoon cream of tartar 2 cups sugar -- plus 2 teaspoons sugar 8 teaspoons cornstarch -- sifted === POACHED RHUBARB WITH STRAWBERRIES === 4 rhubarb stalks -- cut in 1" pieces 2 cups sugar 1 vanilla bean -- scraped Zest of half an orange 1 pint strawberries -- diced === YOGURT CREAM === 1 cup heavy cream 1 cup plain yogurt, preferably Labne 1 tablespoon sugar === STRAWBERRY SAUCE === 2 pints strawberries -- hulled, halved 3/4 cup sugar Juice of half a lemon For the Poached Rhubarb With Strawberries: Place rhubarb in a medium bowl. In a small saucepan, combine sugar, vanilla bean, orange zest, and 2 cups water. Bring to a boil, and immediately pour over rhubarb. Set aside until rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mixture. (Makes about 3 cups) For the Yogurt Cream: In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine all ingredients. Beat on medium-high speed until stiff. (Makes about 2 cups) In a small saucepan, combine strawberries and sugar. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes. Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use. Store in an airtight container for up to 5 days. (Makes about 2 cups) Heat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch. Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with Yogurt Cream, Poached Rhubarb with Strawberries, and Strawberry Sauce. This recipe yields 8 servings. Comments: Pavlova is an airy dessert named in honor of Russian prima ballerina Anna Pavlova. When selecting rhubarb, look for crisp, bright, blemish-free stalks, and keep in mind, rhubarb will only stay fresh in the refrigerator for a few days. When preparing the meringue base, use three- to four-day-old room-temperature eggs for best results. When whisking meringue, add the sugar slowly, and take care not to overbeat; this will cause the foam to curdle and liquefy. And if your meringue becomes lumpy -- a sign of overbeating -- make sure to begin again with fresh egg whites. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 633 Calories (kcal); 11g Total Fat; (15% calories from fat); 5g Protein; 133g Carbohydrate; 41mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 8 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Nicole Plue, Pastry chef, Guastavino's Bridgemarket, 409 East 59th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach and Red Onion Relish Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Fruits Pickles/Relishes Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ripe peaches 1 red onion 1/4 cup fresh basil -- julienned 1 teaspoon minced garlic 1/4 cup red wine vinegar 1 red bell pepper 1/4 cup fresh orange juice 2 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste Cut each peach into 8 slices. Cut red onion and red bell pepper in long, thin strips. Combine all ingredients in a large mixing bowl and toss. Transfer to a serving bowl; chill until ready to serve. Cover and refrigerate up to 2 days. Makes about 5 cups. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 55g Total Fat; (75% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Cobbler Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup granulated sugar -- plus 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter -- cut up 1 large egg 2/3 cup heavy cream 10 ripe peaches -- pitted, sliced, (abt 2 quarts) 1/4 cup cornstarch 2 tablespoons dark-brown sugar 1/2 teaspoon ground cinnamon Vanilla ice cream or whipped cream -- for serving Heat the oven to 375 degrees. Place the peaches, cornstarch, dark-brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2- by 11 1/2-inch baking dish. In a large bowl, combine flour, 1/4 cup granulated sugar, baking powder, and salt. Using a fork, 2 knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal. Whisk together the egg and cream in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into 12 equal portions. Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer to a rack and let cool slightly. Serve with vanilla ice cream or whipped cream. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 8g Total Fat; (30% calories from fat); 4g Protein; 38g Carbohydrate; 51mg Cholesterol; 332mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Crumb Pie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 basic piecrust recipe -- well chilled 2 tablespoons all-purpose flour -- sifted 1/3 cup sugar -- or to taste 12 ripe peaches - (abt 4 lbs) -- peeled, pitted, and sliced 2 tablespoons cold unsalted butter -- cut into small pieces 2 teaspoons fresh lemon juice 1 cup Crumb Topping -- (see recipe) whipped cream -- (optional) Roll out dough to a 1/8-inch thickness, and line 9-inch pie tin; crimp edges. Chill until firm, about 30 minutes. Heat oven to 400 degrees. Combine flour and sugar, and toss with nectarines. Fill crust with the peaches; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired. Makes one 9-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 nine-inch pie" - - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 79g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Raspberry Pie (Martha Stewart) Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe piecrust -- see * Note 1 large egg 1 tablespoon milk 4 pounds peaches -- about 8 large 1/2 pint raspberries 1/2 cup sugar 1/4 cup flour 2 tablespoons unsalted butter -- cut in small pieces * Note: Use Martha Stewart's Piecrust recipe of use your own recipe for a 9-inch double crust pie. On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together the egg and milk, and set aside. Combine the peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2-inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator until firm, about 15 minutes. Brush with egg wash, and bake for 10 minutes. Reduce heat to 350 degrees, and bake 30 to 40 minutes more. Makes one 9 inch pie. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 4g Total Fat; (17% calories from fat); 3g Protein; 37g Carbohydrate; 31mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach-Wood Smoked Salmon With Basil Vinaigrette Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Fish Grilling Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Salmon fillets - (6 oz ea) -- skins removed Salt Freshly ground pepper Sugar -- for fish 2 pounds New red potatoes -- scrubbed 2 pounds Asparagus -- trimmed 1 1/4 pounds Sugar-snap peas 1/4 cup Fresh lemon juice 1 1/4 cups Basil Oil 1 bunch Watercress === BASIL OIL === 1 bunch Basil leaves 1/2 cup Extra-virgin olive oil 1/2 teaspoon Salt Make the Basil Oil: Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar. (Makes 2/3 cup) In the basin of a large outdoor grill, build a fire using charcoal briquettes. Allow the coals to turn gray and ashy; add the wood chips, and wait for the chips to smoke. Season both sides of fillets with salt and pepper and a pinch of sugar. Arrange fillets, flat-sides down, on grill; cover. Smoke until fillets turn opaque and have almost cooked through, 15 to 20 minutes. Using a spatula, remove fillets from grill, and set aside. Fill a large stockpot with cold salted water; add potatoes. Bring to a boil, reduce heat, and simmer until potatoes are fork tender, 15 to 25 minutes. Drain, and let cool enough to handle. Cut large potatoes in half; set aside. Bring two medium pots of salted water to a boil; have ready an ice bath. Blanch asparagus and peas separately until bright green and tender, 30 seconds to 1 minute. Plunge into ice-water bath; drain. Cut asparagus into 1 1/2-inch lengths. Place potatoes, asparagus, and peas in a large bowl. Place lemon juice in a bowl. Whisk in basil oil, and season with salt and pepper. Drizzle three-fourths of dressing over salad; toss well. Arrange watercress on serving plates. Place the potato salad and smoked-salmon fillets over watercress. Drizzle with remaining basil oil, and serve immediately. Serves 8. Comments: Peach-wood chips are available from Nature's Own, 11 Roddy Avenue, South Attleboro, MA 02703; (508) 399-8690 Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 14g Total Fat; (86% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Brittle Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Candies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 cup light corn syrup 4 1/2 cups fresh roasted peanuts -- skinned, salted 4 tablespoons unsalted butter 2 teaspoons pure vanilla extract 2 teaspoons baking soda Coat two 12- by 17-inch baking pans (with low sides) with vegetable-oil spray. In a heavy 5-quart saucepan with a tight-fitting lid, combine sugar, corn syrup, and 1/2 cup water. Cover the pot, and bring the mixture to a boil over high heat, about 5 minutes. Dissolve the sugar by swirling the pot often over the burner. Keeping the lid on will prevent sugar crystals from forming inside the pot; however, should crystals form, wash down the sides with a wet pastry brush. Once steam begins to rise around the edges of the top, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage), about 1 minute. Add the peanuts, and stir constantly with a metal spoon until the mixture reaches 300 degrees (hard crack stage), about 13 to 18 minutes. At this point, the mixture should be a rich, golden brown. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down the center of each pan; spread it evenly with a spatula. Allow to cool for at least one hour. Turn brittle out of the pan, and snap it into shards. Peanut brittle can be stored in an airtight container for several weeks. Makes 2 pounds of brittle (about 10 to 12 servings). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 5g Total Fat; (10% calories from fat); trace Protein; 85g Carbohydrate; 12mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter And Jelly Bars Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter - (plus more) -- room temperature 3 cups all-purpose flour -- plus more 1 1/2 teaspoons salt 1 teaspoon baking powder 1 1/2 cups sugar 2 large eggs 1 teaspoon pure vanilla extract 2 1/2 cups smooth peanut butter 1 1/2 cups strawberry jam -- or other flavor 2/3 cup salted peanuts -- roughly chopped Heat oven to 350 degrees. Butter a 9- by 13- by 1-inch baking dish, and line the bottom with parchment paper. Butter parchment and dust with flour. Tap out excess, and set aside. Whisk together flour, salt, and baking powder; set aside. Place butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat until light and fluffy, about 2 minutes. On medium speed, add eggs, one at a time, beating well after each addition. Add vanilla, and beat to combine. Add peanut butter, and beat until combined, about 2 minutes, scraping down sides of bowl as necessary. Reduce speed to low, and add dry ingredients, one cup at a time. Beat to combine. Pat two-thirds of mixture evenly into prepared dish. Using an offset spatula, spread jam on top of peanut-butter mixture. Top with remaining third of peanut-butter mixture. Sprinkle with peanuts. Bake until golden, 35 to 45 minutes. Transfer to a wire rack. Run a paring knife around edges of pan. Cool to room temperature. Run a paring knife again around edges of the pan, and chill until firm, about 1 hour. Use a sharp knife to cut into 1 1/2- by 2-inch pieces. For perfectly cut bars, run a paring knife around edges of pan, and invert onto cooling rack. Invert again onto a cutting board. Cover with plastic wrap, and transfer to refrigerator until firm, about 1 hour. Use a sharp knife to cut into 1 1/2- by 2-inch pieces. This recipe yields 30 bars. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 11g Total Fat; (38% calories from fat); 7g Protein; 34g Carbohydrate; 12mg Cholesterol; 234mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter Cookies (Martha Stewart) Recipe By :Martha Stewart Serving Size : 42 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter -- room temperature 1 cup light-brown sugar - (packed) 1 large egg 1/2 teaspoon pure vanilla extract 1 cup smooth peanut butter Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour. Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a crisscross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool. This recipe yields about 3 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 5g Total Fat; (64% calories from fat); 2g Protein; 5g Carbohydrate; 10mg Cholesterol; 73mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Sauce for Crepes Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups roasted peanuts -- chopped 1 teaspoon peanut oil 4 shallots -- minced 5 garlic cloves -- minced 1 lemongrass stalk, pale yellow part only -- minced 1 hot red chile -- seeded, minced 1 cup canned unsweetened coconut milk 1 tablespoon soy sauce 1 teaspoon fish sauce Juice of 1 lime In a blender or a food processor fitted with a metal blade, combine chopped peanuts, oil, shallots, garlic, lemongrass, and chile. Puree to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk and stir until smooth and incorporated. Season with soy sauce, fish sauce, and lime juice. Cook until sauce is heated through, about 2 minutes. This sauce may be prepared in advance and reheated. Makes about 2 3/4 cups. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 3g Protein; 14g Carbohydrate; 1mg Cholesterol; 1036mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut-Butter Chocolate-Chunk Cookies Recipe By :Martha Stewart Serving Size : 14 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- room temperature 3/4 cup smooth peanut butter 1/2 cup granulated sugar 1/2 cup dark-brown sugar - (packed) 1 large egg 1/2 teaspoon pure vanilla extract 1 cup all-purpose flour 3/4 teaspoon baking soda 6 ounces semisweet chocolate -- coarsely chopped Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugars together until light and fluffy. Add the egg and vanilla and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks. Using a 1 1/2-ounce ice-cream scoop, form dough, and place on a baking sheet lined with a nonstick baking mat, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week. This recipe yields 14 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 18g Total Fat; (57% calories from fat); 5g Protein; 24g Carbohydrate; 31mg Cholesterol; 138mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear And Almond Frangipane Tart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- plus more 1 tablespoon all-purpose flour -- plus more 1/2 recipe Pâte Sucrée -- (see below) 3/4 cup blanched almonds 1/2 cup sugar 1/4 cup dark rum 1 large egg 1 teaspoon pure almond extract 1/2 cup apricot jam -- for glaze === WHITE WINE POACHED PEARS === 2 cups white wine or Champagne or sparkling white wine 1 cup sugar Juice and zest of 1 lemon 1 cinnamon stick 1 vanilla bean -- split 4 firm ripe Bartlett pears -- peeled, stem on === PATE SUCREE === 2 1/2 cups all-purpose flour 3 tablespoons granulated sugar 1 pinch salt 1 cup cold unsalted butter -- in small pieces 1/4 cup ice water 2 large egg yolks -- lightly beaten For the White Wine Poached Pears: Combine wine, 4 cups water, sugar, lemon juice, lemon zest, cinnamon stick, and vanilla bean in a large saucepan. Bring to a boil, and cook for 5 minutes. Add pears, reduce to simmer, and cook until the pears are tender when pierced with the tip of a knife, 20 to 30 minutes. Cool pears in poaching liquid. (Makes 4) for the Pate Sucree: Combine flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds. With machine running, add ice water in a slow steady stream through feed tube. Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky; about 30 seconds. Test dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Divide dough in half. Pat into discs, and wrap in plastic wrap. Chill at least one hour. (Makes 2 eight- to ten-inch tarts or single-crust pies) Heat oven to 375 degrees. Lightly butter a 10-inch tart tin with a removable bottom. Set aside. Lightly dust a clean work surface with flour, and roll pastry dough into a circle with a 14-inch diameter. Fit circle into prepared tin, being careful not to stretch dough too thin. Transfer to freezer until firm, about 15 minutes. In a food processor fitted with the steel blade, finely grind almonds. Set aside. Make the frangipane: Combine butter and sugar in bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy, about 2 minutes. Add ground almonds, 3 tablespoons rum, egg, almond extract, and flour, and beat until smooth. Spread evenly into chilled tart shell, and refrigerate while preparing pears. Remove cooled poached pears from liquid, and cut each in half lengthwise, removing core and stem. Place each half, cut-side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to stretch slices toward center of tart, which will elongate pears a bit and fill shell better than if pears were just placed flat. Bake until the tart shell is golden brown and the frangipane is puffed and brown, 40 to 45 minutes. While the tart is baking, melt apricot jam with remaining 1 tablespoon rum in a small saucepan over medium heat. Brush warm-from-the-oven pears with apricot-rum glaze. Cool tart to room temperature before slicing. This recipe yields 1 ten-inch tart. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 ten-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 4658 Calories (kcal); 168g Total Fat; (32% calories from fat); 69g Protein; 717g Carbohydrate; 861mg Cholesterol; 306mg Sodium Food Exchanges: 18 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 30 1/2 Fat; 29 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear And Cranberry Sorbet Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Fruit Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar -- plus 2 tablespoons sugar 6 firm Comice or Anjou pears or other green-skinned pears 6 tablespoons freshly-squeezed lemon juice 1/2 cup frozen or fresh cranberries 6 fresh bay leaves Combine sugar with 1 3/4 cups water in a medium saucepan. Stir well, and cook mixture over medium-high heat, stirring occasionally, until sugar is dissolved, 6 to 8 minutes. Set aside to cool. Meanwhile, make the serving shells: Cut the top third off each pear, reserving the tops. Using a melon baller, remove cores and discard. Scoop out as much flesh from pears as possible, leaving skin intact and reserving flesh. Brush insides of pears with 2 tablespoons lemon juice. Place pears and their tops in a large container, and cover; transfer to the freezer for at least 2 hours. The shells can be prepared 2 to 3 days ahead. Transfer reserved pear flesh to a medium saucepan. Add 2 tablespoons lemon juice and the cranberries. Cover, and cook over medium heat until juices are released, 6 to 8 minutes. Reduce heat to medium-low, and cook, covered, until pear flesh is very soft, 12 to 18 minutes. Transfer mixture to food processor, and process until smooth. Pass mixture through a fine sieve into a metal bowl. Add cooled syrup, stirring to combine. Transfer to refrigerator to chill thoroughly, about 30 minutes. Stir remaining 1/4 cup lemon juice into pear mixture. Transfer mixture to an ice-cream machine, and freeze, following the manufacturer's instructions. If a machine is not available, place the mixture in an 11- by 6- by 2 3/4-inch plastic container (this size container works best) in the freezer for 1 hour. After 1 hour, stir with a fork. Continue to freeze, stirring every 30 minutes, until the sorbet has set and is completely frozen, about 4 hours. To serve, fill frozen shells with sorbet, and garnish with pear tops and bay leaves. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 29g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Cranberry Crisp Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ripe pears -- see * Note 1 cup whole cranberries 1/4 cup maple syrup 2 tablespoons lemon juice 1/2 cup oatmeal 1/4 cup brown sugar 1 tablespoon flour 1 tablespoon butter Vanilla frozen yogurt * Note: Use pears such as Anjou, Bartlett, or Bosc. Heat the oven to 400 degrees. Peel, core and cut pears into chunks. In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into a 12- by 9-inch oval gratin dish and spoon the dry mixture over it. Bake in the heated oven until the topping is brown and crisp, about 10 minutes. Reduce the heat to 350 degrees and bake for 20 to 25 minutes more, until the fruit is bubbling. Serve with vanilla frozen yogurt. This recipe yields 4 servings. Source: "Martha Stewart's Healthy Quick Cook", by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 Clarkson N. Potter Inc., 1997; $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 4g Total Fat; (19% calories from fat); 2g Protein; 31g Carbohydrate; 8mg Cholesterol; 35mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Milk Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Skim or 1-percent milk 1 cup Pear nectar Fill four 6-ounce glasses with ice. Pour 1/2 cup milk and 1/4 cup pear nectar into each and stir until blended. Makes 4 servings. Content per Serving: 80 calories, 4 g protein, 16 g carbohydrates, less than 1 g fat, 2 mg cholesterol, 66 mg sodium. Calories from fat: 2.5 percent Recipe Source: ContraCosta Times - 1-21-1998 Recipe from "Martha Stewart's Healthy Quick Cook" (Clarkson Potter, $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Pear Pecan Toasts Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Roquefort cheese 5 tablespoons heavy cream 15 slices white sandwich bread -- crusts removed 2 Bartlett pears 1/3 cup pecan halves To make topping: Heat oven to 350 degrees. In small bowl, combine cheese and heavy cream. Using fork or wooden spoon, combine until mixture is soft enough to spread but not too runny. Set aside. To toast bread: Cut bread in half crosswise, making fingers that are about 3 by 1 1/2 inches. Transfer bread fingers to baking sheet. Toast in oven for 10 to 15 minutes, or until light golden on each side. Remove from oven. To assemble: Thinly slice pears into wedges. Thinly slice pecans crosswise. Spread 1 heaping teaspoon cheese mixture on each bread finger. Top with pear slice. Garnish with pecan slices. Serve at room temperature. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 14g Total Fat; (70% calories from fat); 7g Protein; 6g Carbohydrate; 36mg Cholesterol; 516mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's syndicated column 12-30-2000 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pear Plum Combination For Babies Recipe By :Stephana Bottom Serving Size : 0 Preparation Time :0:00 Categories : Baby Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pears -- washed, peeled, cored, and cut in 1" pieces 1 1/2 pounds ripe plums -- pitted, quartered Simmer pears and plums, covered, in a large saucepan with 1/3 cup water until tender, about 10 minutes. Drain; reserve cooking liquid. Transfer fruit to a blender. Working in small batches, blend until smooth. Add up to 1/3 cup boiled and cooled water if needed. Pass mixture through a fine sieve for the smoothest texture. Fill 1/4 cup plastic containers or ice-cube trays with purée. Use same method for other fruits combinations. This recipe yields 3 cups or about 30 cubes. Comments: Remember to start with silky, smooth purées. You can work up to thicker textures as the baby gets older. If the purée is too thick, you can loosen it with breast milk, formula, or boiled water. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 370 Calories (kcal); 2g Total Fat; (5% calories from fat); 2g Protein; 95g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Stephana Bottom, Senior Food Editor, Martha Stewart Living Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Pear Salad with Walnut Vinaigrette Recipe By :Recipe from Alfred Portale Serving Size : 6 Preparation Time :0:00 Categories : Fruit Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup walnut halves 2 heads Belgian endive 1 medium head radicchio 2 bunches watercress -- tough stems removed 2 tablespoons chopped flat-leaf parsley 8 ounces crumbled Gorgonzola 2 ripe Anjou or Bartlett pears Coarse salt Freshly-ground white pepper === WALNUT VINAIGRETTE === 3 tablespoons red-wine vinegar 2 teaspoons Dijon mustard 3/4 cup walnut oil plus 2 tablespoons walnut oil Coarse salt Freshly-ground white pepper Make the Walnut Vinaigrette: In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day. (Makes about 1 cup) Heat oven to 350 degrees. Place walnuts on a baking sheet. Toast, stirring occasionally, until crisp and fragrant, 10 to 12 minutes. Transfer walnuts to a bowl, and let cool. Coarsely chop the walnuts. Trim Belgian endive; cut on the bias into 1/2-inch-thick rounds and separate into rings. Tear redicchio into 1-inch pieces. Halve, core, and cut pears lengthwise into 1/8-inch-thick slices. In a large bowl, combine the endive, radicchio, watercress, and parsley. Drizzle with the vinaigrette, lightly coating all ingredients. Add the cheese, toasted walnuts, and pear slices. Season with salt and pepper. Toss well, and serve immediately. Serves 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 5g Total Fat; (55% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Alfred Portale's Gotham Bar and Grill Cookbook" by Alfred Portale (Doubleday, 1997; $45) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear-And-Fig Charlotte Recipe By :Recipe from Dorrie Greenspan Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans pear halves in syrup - (29 oz ea) 1 1/2 cups sugar -- plus 1/3 cup sugar 2 tablespoons fresh lemon juice 1 vanilla bean -- split lengthwise 8 dried Calimyrna figs 6 1/2 tablespoons Poire William (pear-flavored brandy) 3/4 cup whole milk -- plus 2 tablespoons whole milk 4 large egg yolks 2 1/2 teaspoons gelatin - (1 packet) 1 cup heavy cream Unsalted butter Ladyfingers -- see recipe Fresh figs -- (optional) Drain the pear halves, place in a large heat-proof bowl, and set aside. Combine 2 cups water, 1 cup sugar, and lemon juice in a medium saucepan. Scrape in the vanilla seeds; reserve pod for another use. Bring mixture to a boil. Remove syrup from heat, and pour it over the pears in the bowl. Place a piece of wax paper on top of the pears; if the paper alone isn't enough to submerge the pears in the syrup, place a plate on top of paper. Cover bowl with plastic wrap, and refrigerate overnight. Cut the figs into 1/4-inch cubes, and place them in a small saucepan. Cover with water, and bring water just to a boil. Transfer figs and water to a heat-proof container, cover, and refrigerate overnight. Bring 6 tablespoons water and 1/3 cup sugar to a boil in a small saucepan. Remove from heat, and let cool. Stir in 4 1/2 tablespoons Poire William. Store soaking syrup, refrigerated, in an airtight container. Using a slotted spoon, transfer 4 soaked pear halves to the jar of a blender or the bowl of a food processor. Puree, and set aside. Prepare an ice bath. Bring the milk to a boil. Meanwhile, whisk the remaining 1/2 cup sugar and egg yolks together in a heavy-bottomed two-quart saucepan. Whisking constantly, drizzle in about one-third of the boiling milk. Once the yolks have tempered, whisk in the rest of the milk in a slow, steady stream. Place the saucepan over medium heat, and, stirring constantly with a wooden spatula or spoon, cook until an instant-read thermometer registers 180 degrees, less than 5 minutes. (Alternatively, you can stir the cream, and then draw your finger down the spatula or the bowl of the wooden spoon-if the cream doesn't run into the track you've created, it's done. The cream will not thicken much.) Immediately remove pan from heat, and allow cream to rest 2 minutes. Strain into a small bowl, and stir in the remaining 2 tablespoons Poire William. Place 1/3 cup cold water in a small saucepan, and sprinkle the gelatin over the top. Allow to sit until softened. Cook over low heat until the gelatin dissolves. Stir gelatin into Poire William cream, and then gently stir in the reserved pureed pears. Set bowl in the ice bath, and, stirring occasionally, chill the pear filling to about 70 degrees. In a chilled bowl, whip the heavy cream until it holds medium-firm peaks. Using a rubber spatula, fold the whipped cream gently into the pear filling. Drain 6 pear halves, and pat dry between paper towels; cut into 1/2-inch cubes. Drain and pat dry the cubed figs. Mix the pears and figs together in a medium bowl. Place a piece of parchment paper on a cardboard cake round. Center an 8 3/4-inch dessert ring on top of round; butter the inside of the ring. Cut the bands of ladyfingers in half lengthwise, and fit the halves around the interior of the ring, making certain that the biscuits' flat sides face in; a piece of band will remain. Fit a ladyfinger disk into the bottom, forming a base. Brush ladyfinger disk and band with reserved soaking syrup, thoroughly moistening cake. Spoon enough filling into the biscuit-lined ring to form a layer that comes about halfway up the ladyfinger band, and smooth with a spatula. Cover with the cubed fruit. Place another layer of filling, on top, this time coming almost to the top of the ring; smooth with spatula. Place the second ladyfinger disk on top, and moisten with soaking syrup. Cover disk with a thin layer of filling; chill the assembled cake 2 hours. Remove dessert ring, keeping the cake on the cardboard round for maneuverability. Drain and slice the remaining pear halves and fresh figs, if using, from blossoms to stems, and decorate the cake. Serve. This recipe yields one 9-inch cake. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 nine-inch cake" - - - - - - - - - - - - - - - - - - - Per serving: 2616 Calories (kcal); 116g Total Fat; (38% calories from fat); 23g Protein; 387g Carbohydrate; 1206mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 24 1/2 Other Carbohydrates NOTES : Dorrie Greenspan is the author of "Desserts by Pierre Herme", (Little, Brown & Company, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear-Stuffed French Toast Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large eggs 1 1/2 cups milk 1/3 cup fresh orange juice 1/4 cup Poire William liqueur -- see * Note 2 tablespoons fresh lemon juice 2 tablespoons sugar Zest of 1 orange Zest of 1 lemon 1 pinch salt 1/2 brioche loaf or French baguette Vegetable oil -- for frying Maple syrup -- (optional) Confectioners' sugar -- (optional) === SAUTEED PEARS === 3 medium ripe Bosc pears -- peeled, cored, and thinly sliced 1 tablespoon unsalted butter 1 tablespoon sugar * Note: Poire William is a clear pear brandy. Grand Marnier, a French liqueur flavored with orange peel, is a good substitute. To make the Sauteed Pears: In a large skillet, melt butter over medium-high heat. Add pears and sugar, and cook until pears are tender and caramelized, about 10 minutes. Remove from skillet, and set aside. In a wide deep dish, combine eggs, milk, orange juice, Poire William, lemon juice, sugar, salt, and zests. Beat with a fork until well blended. Slice the brioche into 1/4-inch thick slices. Dip slices into the egg mixture until thoroughly moistened. (Be careful not to oversoak.) Remove to a plate. Cover half of the slices of soaked bread with sauteed pears; top with remaining slices of soaked bread to form sandwiches. Coat the bottom of a large skillet with about 1/8 inch of vegetable oil. Place over medium-high heat until the oil bubbles when a drop of water is added. Using a spatula, transfer the pear sandwiches to the oil and cook until deep golden brown on one side. Flip, and continue cooking until deep golden brown and slightly puffy throughout. Remove and drain on paper towels. Serve hot with maple syrup or confectioners' sugar. Makes 4 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 13g Total Fat; (49% calories from fat); 11g Protein; 17g Carbohydrate; 301mg Cholesterol; 162mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pears For Babies Recipe By :Stephana Bottom Serving Size : 0 Preparation Time :0:00 Categories : Baby Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pears -- washed, peeled, cored, and cut into 1" pieces Simmer pears, covered, in a large saucepan with 1/3 cup water until tender, 5 to 10 minutes. Drain; reserve cooking liquid. Transfer pears to a blender. Working in small batches, blend until smooth. Add reserved liquid if needed. Pass through a fine sieve for a smooth texture. For a coarser texture, mash with a fork. Fill 1/4-cup plastic containers or ice-cube trays with purée. This recipe yields 2 1/2 cups or about 28 cubes. Comments: Remember to start with silky, smooth purées. You can work up to thicker textures as the baby gets older. If the purée is too thick, you can loosen it with breast milk, formula, or boiled water. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 739 Calories (kcal); 5g Total Fat; (5% calories from fat); 5g Protein; 189g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 12 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Stephana Bottom, Senior Food Editor, Martha Stewart Living Nutr. Assoc. : 0 0 * Exported from MasterCook * Pears Poached In Red Wine With Black Pepper And Vanilla Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle dry red wine - (750-ml) 1 1/2 cups sugar 2 tablespoons whole black peppercorns 1 vanilla bean -- split lengthwise 6 firm ripe Bosc pears -- stems attached Combine red wine, sugar, peppercorns, and vanilla bean in a large saucepan. Add 4 cups water, bring to a boil, and stir until sugar dissolves. Turn off heat. Carefully peel pears, leaving stem intact. Place in cooking liquid, and bring to a boil. Reduce heat to low, and weigh down pears with a saucer or small pot lid to keep them submerged. Cook until tender, about 30 minutes. Using a slotted spoon, transfer to a medium bowl to cool. Bring cooking liquid to a boil. Simmer until reduced by half, about 30 minutes. Pour over pears. Chill pears in syrup until cold and deep red in color, at least 3 hours or overnight. Serve pears with reduced syrup. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 54g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Peas And Prosciutto Recipe By :Mark Strausman Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 2 teaspoons unsalted butter 1 medium onion -- finely chopped 2 pounds shelled fresh or frozen peas - (6 cups) 1/2 cup chicken stock or water -- more if needed 4 ounces prosciutto di Parma -- finely chopped (or other best-quality prosciutto) Coarse salt -- to taste Freshly-ground black pepper -- to taste In a large skillet, heat oil and butter over medium-high heat until butter is melted and foamy. Add onion, and cook, stirring, until pieces begin to soften, about 2 minutes. Add peas and stock. Lower heat to medium, and cook, stirring occasionally, until peas are tender, 5 to 10 minutes. If mixture becomes too dry, add more stock, 1 tablespoon at a time; the finished dish should be moist but not soupy. Add prosciutto, and stir to combine. Season with salt and pepper. Serve hot or at room temperature. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 10g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 3mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mark Strausman, Chef and owner, Campagna, 24 East 21st Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Chocolate-Chip Cookies Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 3/4 cup light-brown sugar - (packed) 1/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla 1 large egg -- room temperature 2 cups all-purpose flour 1/2 teaspoon baking soda 12 ounces semisweet chocolate -- chopped 2 cups chopped pecans 6 ounces white chocolate -- chopped 30 perfect pecan halves Heat oven to 375 degrees. Line two baking sheets with a nonstick baking mat or parchment paper. Combine the butter and sugar in bowl of an electric mixer. With paddle attachment, cream together until light and fluffy, about 4 minutes. Add salt and vanilla, and mix to combine. Add egg, and continue beating until well combined. Whisk together the flour and baking soda. Slowly add dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chopped pecans and chocolate. Using a 1-ounce ice-cream scoop or tablespoon, scoop out dough, and place about 6 balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center. Bake 7 minutes, rotate pans between oven shelves, and bake until just brown around the edges, 6 to 8 minutes more. Remove from oven, and let cool slightly before removing cookies from baking sheets. Repeat process with remaining dough. This recipe yields about 2 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 17g Total Fat; (62% calories from fat); 2g Protein; 20g Carbohydrate; 23mg Cholesterol; 62mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Cranberry Biscotti Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pecan halves -- toasted 1 teaspoon baking powder 2 1/2 cups flour 1 1/4 cups sugar 1/8 teaspoon salt 3 large eggs -- plus 2 large egg yolks 1 teaspoon vanilla extract 1 cup dried cranberries Zest of one lemon Heat oven to 350 degrees. Finely chop half the pecans, leave remaining ones in halves; set aside. In electric mixer, combine baking powder, flour, sugar, and salt. In bowl, beat eggs, yolks, and vanilla. Add to dry ingredients, mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest. Turn dough out onto well-floured board, sprinkle with flour; knead slightly. Shape into 9- by 3 1/2-inch logs. Transfer to prepared baking sheet. Bake 25 to 30 minutes, until golden brown. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees. On cutting board, slice logs on diagonal into 1/2-inch thick pieces. Return pieces cut-side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake 20 minutes, or until slightly dry. Cool on wire rack. Store in airtight container. This recipe yields about 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 6g Total Fat; (34% calories from fat); 3g Protein; 22g Carbohydrate; 41mg Cholesterol; 39mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Pie With Mrs. Kostyra Recipe By :Martha Kostyra, Martha Stewart's mother Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- All-purpose flour -- for dusting 1/2 recipe Pâte Brisée -- (see below) or a frozen store-bought pastry shell 2 1/2 cups pecan halves 4 large eggs 1/2 cup sugar 1 cup dark corn syrup 1/2 cup light corn syrup 1 teaspoon pure vanilla extract whipped cream -- for serving === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup chilled unsalted butter -- cut up 1/4 cup ice water - (to 1/2 cup) For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Heat oven to 350 degrees. If using homemade pâte brisée, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes. Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust. Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream. This recipe yields 1 nine-inch pie. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch pie" - - - - - - - - - - - - - - - - - - - Per serving: 4988 Calories (kcal); 203g Total Fat; (35% calories from fat); 75g Protein; 771g Carbohydrate; 748mg Cholesterol; 3070mg Sodium Food Exchanges: 19 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2 Fat; 31 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Sandies Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound unsalted butter 1/3 cup granulated sugar 1 teaspoon vanilla extract 2/3 cup pecans -- finely ground 1 2/3 cups all-purpose flour 1 pinch salt 1/4 cup confectioners' sugar Heat oven to 35O degrees. In the bowl of an electric mixer, beat butter and sugar with the paddle attachment on medium-high speed until light and creamy, about 3 minutes. Beat in vanilla. Mix the ground pecans with the flour and salt and add to butter mixture. Beat, beginning on low speed and increasing to medium, until combined, about 1 minute. Lightly flour palms, if necessary, and roll dough into 3/4-inch balls. Place on an ungreased baking sheet 1 inch apart. Bake until just brown on edges, 20 to 25 minutes. Remove cookies from baking sheet while still warm; sift confectioners' sugar over tops. This recipe yields about 5 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 4g Total Fat; (66% calories from fat); trace Protein; 4g Carbohydrate; 8mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1994/Jan 1995 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Shortbread Cookies Recipe By :Ina Garten Serving Size : 18 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1/2 cup sugar -- plus 2 tablespoons sugar -- for sprinkling 1/2 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 pinch salt 2 1/4 ounces pecan halves -- toasted 2 drops almond extract Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes. Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up. Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour or more. Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool. This recipe yields about 1 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 12g Total Fat; (59% calories from fat); 2g Protein; 17g Carbohydrate; 28mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Jul/Aug 1997 courtesy of Ina Garten, the proprietor of the Barefoot Contessa, East Hampton, New York. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Squares Recipe By :Martha Stewart Serving Size : 32 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUST === 18 tablespoons unsalted butter -- room temperature 3/4 cup light brown sugar - (firmly packed) 1/2 teaspoon salt 3 cups all-purpose flour === FILLING === 1/2 cup unsalted butter - (1 stick) 1/2 cup light brown sugar - (firmly packed) 6 tablespoons honey 2 tablespoons granulated sugar 2 tablespoons heavy cream 1/4 teaspoon salt 2 cups pecan halves - (8 oz) 1/2 teaspoon pure vanilla extract Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps. Press dough into 9- by 13- by 1-inch baking pan about 1/4-inch thick. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling-side up. Use a sharp knife to cut into 1- by 3-inch bars. Store in an airtight container, up to 1 week. This recipe yields about 32 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 7g Total Fat; (52% calories from fat); 1g Protein; 13g Carbohydrate; 19mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecans on Fire Recipe By :Recipe from Pamela Hubbell, a chef and caterer in Baton Rouge, LA Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt 1 tablespoon freshly-ground black pepper 2 teaspoons Hungarian paprika 1 pound pecan halves 1 cup confectioners' sugar - (to 2 cups) 2 quarts canola oil Combine salt, pepper, and paprika in a bowl, and set aside. Bring a large pot of water to a boil. Add the pecans, and blanch them for 5 minutes. Remove from heat, and drain well. Transfer the hot pecans to a large bowl. Add confectioners' sugar, and toss well to coat. Heat the oil slowly in a large, heavy-bottomed stockpot over medium heat to approximately 350 degrees. Carefully add the pecans in small batches (add slowly so the oil doesn't splatter), and fry until golden, about 4 minutes. Remove the pecans from the oil with a slotted spoon, and transfer to baking pan. Season nuts with the pepper mixture. Let cool, and store in an airtight container. Makes about 4 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per serving: 17022 Calories (kcal); 1907g Total Fat; (98% calories from fat); 19g Protein; 44g Carbohydrate; 0mg Cholesterol; 6397mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 380 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Penne Alla Telefano Recipe By :Recipe from Mark Strausman; Owner/chef; Campagna, 24 East 21st Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse salt -- to taste 1 pound penne pasta 1/4 cup extra-virgin olive oil 3 garlic cloves -- thinly sliced 1/2 teaspoon crushed red pepper flakes 2 cups Traditional Italian Tomato Sauce -- (see recipe) 1/4 pound fresh mozzarella cheese -- chilled, cubed Bring a large pot of salted water to a boil. Add pasta and cook until the pasta is al dente, 8 to 10 minutes or according to package instructions. Remove from heat, drain, and set aside. Meanwhile, in a large saute pan heat olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add crushed red pepper flakes and tomato sauce, and simmer until thickened, about 5 minutes. Season with salt. Add the cooked pasta and cubed mozzarella to the sauce, tossing until coated and heated through. Serve immediately. Serves 4 to 6. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 528 Calories (kcal); 14g Total Fat; (23% calories from fat); 14g Protein; 84g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Penne Alla Vodka With Eleanora Recipe By :Eleanora Scarpetta Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse salt -- to taste 1/4 cup extra-virgin olive oil 1 pound dried penne pasta 1 medium onion -- halved 4 cups tomato purée 1 cup half-and-half 1/2 cup finely-grated Pecorino Romano cheese 1/4 cup vodka 4 basil leaves -- coarsely chopped Finely-grated Pecorino Romano cheese -- for garnish Cover a large pot of salted water, and bring to a boil. Add 1 tablespoon olive oil and the pasta, stirring to keep the pasta from sticking together. Cook until al dente. Meanwhile, heat remaining 3 tablespoons olive oil. Add onion halves, cut-side down. Season with salt. Cook 2 minutes. Add tomato purée, half-and-half, and cheese; stir to combine. Pour in vodka. Add basil, and cook until heated through. Drain pasta. Remove onion from sauce, and discard. Add pasta to skillet, and toss until pasta is well coated with sauce. Garnish with cheese, if desired. Serve immediately. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 14g Total Fat; (50% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 998mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Eleanora Scarpetta, Eleanora's Kitchen, Easton, CT Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pepper Vinegar Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh chile peppers -- washed Distilled white vinegar Fill a clean, empty jar or bottle with fresh chile peppers; top off with vinegar. Drizzle the spicy vinegar on steamed greens or french fries, or use it to add heat to a vinaigrette. Peppery vinegar must be kept in the refrigerator. Source: "Martha Stewart Living Magazine, Jul/Aug 1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Pepporanata Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 6 garlic cloves -- peeled 2 large red onions 6 sweet bell peppers 1 teaspoon salt 1/4 teaspoon fresh ground pepper 1 sprig fresh rosemary -- chopped 2 tablespoons balsamic vinegar 1/2 cup Kalamata olives -- halved 10 fresh basil leaves Peel and slice red onions into 1/2-inch rings; core seed and cut bell peppers into 3/4-inch strips; set aside. Heat oil in skillet over medium heat. Add whole garlic cloves; gently cook over low heat until golden, 8 to 10 minutes. Add onions; cook over medium-low heat, turning often, until they soften, about 5 minutes. Add bell peppers, salt, pepper, and rosemary to skillet; stir to coat with oil, and cook, covered, over low heat, stirring occasionally, until peppers are soft and juices are released, 30 to 35 minutes. Stir in vinegar and olives. Cook 5 minutes. Just before serving, roughly tear basil leaves, reserving two for garnish. Stir in torn basil. Serve warm or at room temperature garnished with reserved basil. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 9g Total Fat; (76% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 504mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Perfect Cheese Omelet Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cheese Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Clarified Butter -- see below 3 large eggs Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons finely-grated Gruyère, Parmesan, or Fontina cheese === CLARIFIED BUTTER === 12 tablespoons unsalted butter - (1 1/2 sticks) Make the Clarified Butter: Place butter in a small saucepan, and melt over low heat. Remove from heat, and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off golden clarified butter, leaving solids behind. (Makes 1/2 cup) Heat a 10-inch nonstick skillet over medium heat; add the 1 tablespoon of butter. When your palm placed over the skillet feels very warm, the skillet is ready. While the pan is heating, in a medium bowl whisk together eggs, and season with salt and pepper; incorporate a lot of air into eggs, so that the omelet will be light and fluffy. Pour eggs into the hot skillet. Simultaneously, briefly whisk eggs and shake the skillet vigorously back and forth over the heat, until eggs begin to set. Stop whisking, and let cook until almost completely set, 1 to 1 1/2 minutes. With the handle of the skillet facing you, sprinkle the left half of the omelet with grated cheese. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly press down on the omelet with the spatula to seal it together. Lift up the skillet with one hand and a serving plate with the other. Tilt the skillet, and let the curved edge of the omelet slip onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in the skillet over the curved edge already on the plate. Serve immediately. This recipe yields 1 serving. Comments: The better the eggs, the better the omelet, so purchase organic eggs, available at most supermarkets, farmer's markets, and health-food stores, whenever possible. You may use regular unsalted butter in place of clarified, but you must watch carefully to make sure that it does not burn. Also, the omelet will brown faster with regular butter. It is important to heat the pan before adding the butter; this will prevent the omelet from sticking. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 26g Total Fat; (76% calories from fat); 17g Protein; 2g Carbohydrate; 594mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Perfect Japanese Rice Recipe By :Nobu Matsuhisa Serving Size : 6 Preparation Time :0:00 Categories : Rice/Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Japanese short-grained rice 3 cups cold water Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes. In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Nobu Matsuhisa, chef and owner of the Nobu restaurants in New York City, London, Tokyo, Las Vegas, and Malibu. Nutr. Assoc. : 0 0 * Exported from MasterCook * Perfect Piecrust Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Pastry Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chilled unsalted butter -- plus more 2 1/2 cups all-purpose flour -- plus more 1 teaspoon salt 1 teaspoon sugar Cut each stick of butter into eight pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. (You can also use a food processor; pulse in the butter 8 to 10 seconds. Add 1/4 to 1/2 cup ice water through the feed tube with the machine running.) Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon. Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate at least 1 hour. Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge. Makes two 8- to 10-inch crusts. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 pie-crusts" - - - - - - - - - - - - - - - - - - - Per serving: 1154 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 243g Carbohydrate; 0mg Cholesterol; 2138mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Persian Rice With Parvin Recipe By :Parvin Klein Serving Size : 6 Preparation Time :0:00 Categories : Iranian Rice/Grains Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups basmati rice 1 tablespoon coarse salt 1 teaspoon saffron 1 teaspoon sugar 1/4 cup olive oil 1 large onion -- roughly chopped 4 garlic cloves -- finely chopped 1 teaspoon turmeric 1 cup finely chopped dill 1/2 teaspoon freshly ground black pepper 3 1/2 cups fresh lima beans (or two thawed 10-oz pkgs frozen limas) 1 tablespoon unsalted butter Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process twice, rinsing rice thoroughly. Add 2 teaspoons salt to rice and enough water to cover. Let stand 30 minutes. Bring a large pot of water to a boil. Drain rice, and add to boiling water. Boil until the rice feels tender between your fingers, 5 to 10 minutes. Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine ground saffron-and-sugar mixture with 1/4 cup hot water; set aside for 10 to 15 minutes. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook for 2 minutes. Add turmeric, and stir to combine. Continue to cook until the onions are lightly browned, about 5 minutes. Stir in dill, remaining teaspoon salt, pepper, and lima beans to combine. Add 1 tablespoon of saffron mixture and 2 tablespoons water to moisten slightly. Cook for 5 minutes, stirring occasionally. Drain rice in a colander. Add a little water to the pot, to remove any remaining grains of rice. Pour over rice in colander; set aside. In a large nonstick saucepan, add 1 tablespoon saffron-and-water mixture (saving the remainder for another use), 2 tablespoons olive oil, butter, and 2 tablespoons water. Cook until butter is melted. Pour out one-half of saffron-and-butter mixture; set aside. Add enough of the drained rice to just cover the bottom of the saucepan, about 1/2 inch deep. Add about 3/4 cup bean mixture, spreading evenly over rice. Add the remaining rice to the beans, stirring to combine. Transfer to saucepan, spreading evenly. Drizzle remaining saffron-and-butter mixture over rice. Cover top of saucepan with a thick kitchen towel, and place lid on top. Cook over low heat for 30 minutes. Using a large platter, invert rice onto platter. Serve immediately. This recipe yields 6 servings. Comments: In Iran, where Parvin spent her childhood, there are as many as five different types of rice, or berenj. Since Iranian varieties are not available in the United States, Parvin recommends using basmati rice as an alternative. Boiled and then steamed, Persian rice combines fluffy grains with a crunchy top layer known as Tah dig, a crucial element of the dish, which forms at the bottom of the rice pot as the dish cooks. For perfect, crisp and golden-brown Tah dig, use a large, nonstick pot to cook the rice. To further prevent the crust from sticking to the pot, line the bottom with aluminum foil. Just before serving, invert the finished dish onto a plate so that the crust is on top. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 13g Total Fat; (27% calories from fat); 8g Protein; 67g Carbohydrate; 5mg Cholesterol; 1002mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Parvin Klein, Color director, John Barrett Salon at Bergdorf Goodman, 754 Fifth Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Persimmon Chutney Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Fruit Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple-cider vinegar 1 cup golden raisins 1 cup light-brown sugar - (packed) 1 large Granny Smith apple -- peeled, cored, and cut in 1/4" cubes 1/2 cup finely-chopped shallots 1/4 cup freshly-squeezed lemon juice 1 piece ginger - (1" long) -- peeled, and finely minced 1 teaspoon grated lemon zest 1 medium jalapeño -- seeded, minced 1/2 teaspoon salt 4 persimmons -- peeled, chopped In a medium saucepan, combine all ingredients except persimmons. Bring to a boil over medium-high heat; reduce to a simmer, and cook until most of the liquid has evaporated, about 20 minutes. Stir in persimmons, and cook until persimmons are tender, about 20 minutes. Store in an airtight container for up to 3 days. This recipe yields 3 cups. Comments: This versatile persimmon chutney -- a peppery and slightly sweet version made with apple and jalapeño pepper -- is a perfect accompaniment to meats but also makes a delicious, easy-to-prepare hors d'oeuvre: Just top a toasted bread round with either a hard salty cheese, such as manchego, or a soft creamy cheese, such as brie, and finish with a dollop of chutney. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 692 Calories (kcal); 1g Total Fat; (1% calories from fat); 7g Protein; 181g Carbohydrate; 0mg Cholesterol; 1090mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 12 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Persimmon Pudding Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ripe persimmons - (to 8) (to yield 1 3/4 cups puree) 1 cup cold unsalted butter 1 tablespoon unsalted butter -- melted 2 1/2 cups all-purpose flour -- sifted 3/4 teaspoon salt 2 1/2 teaspoons ground cinnamon 2 1/2 cups light-brown sugar 5 large eggs -- lightly beaten 5 teaspoons baking soda 5 tablespoons Armagnac 1 tablespoon pure vanilla extract 1 tablespoon fresh lemon juice 1 cup golden raisins 1 1/4 cups toasted walnuts -- chopped Boiling water Cut the persimmons in half lengthwise. Using a serving spoon, scoop out the flesh; discard skins. In a food processor, pulse flesh until smooth. Heat oven to 350 degrees. Brush a 10-inch Bundt pan with melted butter. In a medium bowl, sift together the flour, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cold butter and brown sugar on medium speed, until fluffy, about 4 minutes. Add the eggs, one at a time, beating until each is fully incorporated. Gradually add the persimmon puree, baking soda, Armagnac, vanilla, and lemon juice, scraping down sides of bowl once or twice. Beat until smooth, 4 to 5 minutes. On low speed, gradually add the flour mixture; combine. Using a spatula, fold in the raisins and walnuts. Pour the batter into prepared pan; rap pan sharply on table to release air bubbles and to smooth top. Place pan in a larger baking dish. Add enough boiling water to larger dish to go halfway up sides of Bundt pan. Cover with aluminum foil. Bake until pudding pulls away from sides of pan and springs back when touched, about 2 hours. Cool completely on wire rack before unmolding, about 2 hours. This recipe yields 8 to 10 servings. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 5g Total Fat; (15% calories from fat); 8g Protein; 47g Carbohydrate; 121mg Cholesterol; 1025mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Persimmon Pudding (Martha Stewart) Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup brandy 1/4 cup golden raisins 1/4 cup currants 3 tablespoons unsalted butter -- softened 1 cup sugar 2 large eggs -- separated 1 teaspoon vanilla extract 2 teaspoons fresh lemon juice 2 ripe persimmons - (to 3) 3/4 cup half-and-half 1 teaspoon baking soda 1 1/4 cups all-purpose flour 1 1/2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3/4 cup toasted chopped pecans Butter an 8-cup lidded pudding mold, and set aside. In a small saucepan over low heat, combine brandy, raisins, and currants, and bring to a simmer. Remove from heat, and let sit for 15 minutes. Meanwhile, in the bowl of an electric mixer, cream together butter and sugar. Beat in egg yolks, vanilla, and lemon juice. Cut tops off persimmons. Scoop out pulp, and push through a strainer, discarding seeds and skins. Combine with half-and-half. Dissolve baking soda in 1 tablespoon hot water, and add to egg mixture. Sift together flour, spices, and salt, and add to persimmon mixture. Beat just until combined. Stir in pecans. In a clean bowl, beat egg whites until stiff peaks form; fold into batter. Pour into mold over raisins and currants; clamp on lid. Choose a pot large enough to hold the mold with a 2-inch clearance on all sides. Place a wire rack or folded dish towel in the bottom of pan, and fill pan with enough water to reach halfway up sides of mold. Cover, and bring to a boil, then turn down to a simmer. Place mold on rack in pot. Cover, and steam pudding for 2 hours and 20 minutes. Add boiling water as necessary to maintain water level. Remove mold from pot, and let cool, uncovered, for 15 minutes before serving. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 6g Total Fat; (19% calories from fat); 4g Protein; 48g Carbohydrate; 58mg Cholesterol; 240mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peruvian Sandwiches Recipe By :Martha Stewart Serving Size : 3 Preparation Time :0:00 Categories : Potatoes Sandwiches Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Yukon gold potatoes Coarse salt -- to taste 1 can oil-packed Italian tuna - (6 oz) -- drained 1/2 cup fresh peas 1 tablespoon minced jalapeno pepper 1 cup cherry tomatoes -- halved 1 celery stalk -- chopped 1/4 cup mayonnaise 2 teaspoons fresh lemon juice Freshly-ground black pepper -- to taste 3 large eggs 2 tablespoons olive oil 1/3 cup cilantro sprigs Place potatoes in a large pot of salted water. Bring to a boil, and simmer until fork tender, 30 to 40 minutes. In a medium bowl, combine tuna, peas, jalapeno, tomatoes, celery, mayonnaise, and lemon juice. Season with salt and pepper. Drain and peel potatoes. Transfer potatoes to a food mill placed over a medium pot; mill the potatoes. Alternatively, use a ricer or mash the potatoes. Add the eggs. Season with salt and pepper; stir to combine. Form potato mixture into six patties. Heat olive oil in a large skillet over medium heat. Cook potato patties until crisp and golden brown on each side, 3 to 4 minutes. Mound tuna mixture on each of three potato patties. Top with cilantro, and place a second patty on top. Serve. Makes 3. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 29g Total Fat; (81% calories from fat); 8g Protein; 7g Carbohydrate; 193mg Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pesto Alla Campagna Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons pine nuts 2 garlic cloves 2 bunches fresh basil 1 cup extra-virgin olive oil 4 tablespoons grated parmesan cheese Salt -- to taste Freshly-ground pepper -- to taste In a food processor, chop the pine nuts and garlic. Add basil, and chop until very fine. Add olive oil, parmesan, salt and pepper. Serve as a dip or as a topping for pasta and salad. Makes 2 cups. Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2077 Calories (kcal); 228g Total Fat; (96% calories from fat); 12g Protein; 5g Carbohydrate; 16mg Cholesterol; 374mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 44 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pfeffernuesse Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups confectioners' sugar 2 1/4 cups all-purpose flour 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon freshly-ground white pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon freshly-ground nutmeg 1 pinch ground cloves 1/4 teaspoon baking soda 1/2 cup unsalted butter -- room temperature 3/4 cup light-brown sugar - (packed) 1/4 cup molasses 1 large egg 1/2 teaspoon pure vanilla extract Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag. In a medium bowl, combine flour, black pepper, white pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Place butter, brown sugar, and molasses in bowl of mixer fitted with paddle attachment. Beat on medium until fluffy, about 3 minutes. Beat in egg and vanilla. On low speed, add flour mixture; beat until just combined. Pinch off 1 tablespoon dough; roll into 1 1/2-inch ball. Arrange balls 1 1/2 inches apart on baking sheets. Bake until golden and firm to the touch, 13 to 15 minutes, rotating pans halfway through. Transfer baking sheets to cooling rack to cool slightly, about 10 minutes. In batches, place cookies in paper bag with confectioners' sugar; shake until well coated. Cool completely on wire rack. Store in tightly sealed container. This recipe yields ?? cookies. Comments: The powdered-sugar coating cuts the pepper's bite. For a subtler flavor, reduce the amount of pepper. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 2125 Calories (kcal); 99g Total Fat; (42% calories from fat); 36g Protein; 273g Carbohydrate; 435mg Cholesterol; 420mg Sodium Food Exchanges: 14 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Phyllo Pie With Greens Recipe By :Recipe from Diane Kochilas Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- plus more 1/2 teaspoon coarse salt 7 tablespoons olive oil -- plus more 2 tablespoons red-wine vinegar (or fresh lemon juice) 2 bunches scallions -- thinly sliced 2 large onions -- finely chopped 2 pounds mixed greens -- trimmed (such as sorrel, chard, or dandelion) 1/2 cup dill -- chopped 1/2 cup parsley -- chopped 1/3 cup mint leaves -- chopped 1 bunch chervil -- chopped Freshly ground pepper -- to taste 3 tablespoons trahana Cornmeal -- for dusting In a large bowl, combine flour and salt. Make a well in center and add 1 1/2 cups warm water, 1/4 cup olive oil, and vinegar. Using a fork, work the flour into the liquid until incorporated. Knead dough in bowl until it comes together, adding more flour if necessary, about 10 minutes. Cover and let rest at room temperature for 30 minutes. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add scallions and onions, and sauté until wilted, about 10 minutes. Transfer to a large bowl, and add dill, parsley, mint, and chervil. Season with salt and pepper. Sprinkle trahana over filling, and combine. Heat oven to 350 degrees. Lightly brush a 12 1/2- by 2-inch round cake pan with olive oil. Divide dough into six equal pieces. On a lightly floured surface, roll one piece of dough into a 6-inch round with a rolling pin. Roll dough out and onto itself around a 24-inch dowel, rotating dough frequently. You should be able to see your hands through the dough. Transfer dough to a work surface dusted with cornmeal. Repeat rolling and rotating process with remaining dough, stacking each on top of one another, dusted with cornmeal. Fit one sheet of phyllo dough into prepared pan. Brush with olive oil, and repeat with two more sheets of phyllo. Place scallion-onion filling on top of phyllo, spreading evenly. Drizzle with 1 tablespoon olive oil. Top with remaining 3 sheets phyllo, brushing between layers with olive oil. Trim dough as to allow a 2-inch space around the perimeter of the loaf. Roll dough over, forming a crust. Using a sharp knife, score pie though top and bottom crust in a diamond pattern. Transfer to oven, and bake until filling is set and the crust is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving. Serves 8 to 10. Cuisine: "Greek" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 13g Total Fat; (29% calories from fat); 11g Protein; 58g Carbohydrate; 0mg Cholesterol; 158mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Diane Kochilas is the author of "The Food and Wine of Greece" (St. Martin's Press, 1990; hardcover $22.95, paperback, $16.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Phyllo Rolls With Wild Greens With Jim Recipe By :James Botsacos Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup extra-virgin olive oil 1 fennel bulb -- trimmed, and finely chopped 1 medium scallion bunch, white and most of greens -- thinly sliced = (about 1 cup) 1 tablespoon coarsely-chopped garlic 1 1/2 cups thinly-sliced wild greens -- see * Note 1 teaspoon toasted fennel seeds -- freshly ground or crushed in a mortar Freshly-ground black pepper -- to taste 1/4 cup chopped fresh mint 1/2 cup crumbled feta cheese 1/2 cup unsalted butter - (1 stick) 8 phyllo sheets Vegetable-oil cooking spray * Note: Use greens such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens. In a large skillet, heat 1/4 cup olive oil over medium heat. Add fennel bulb; cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning. This should yield 2 cups. Preheat oven to 375 degrees. Line a baking sheet with a rack. Spray rack with cooking spray. In a small saucepan, melt together remaining 1/2 cup oil and the butter over medium heat. Lay one sheet of phyllo on a clean work surface with the long side parallel to the edge of the counter. Brush liberally with butter-oil mixture. Top with a second sheet of phyllo. Brush second sheet with butter-oil mixture. Cut in half crosswise. Place about 1/4 cup filling at one end of each half. Fold in sides, and roll up to form an eggroll shape. Brush with butter-oil mixture, and prick in several spots with a toothpick or the tip of a paring knife. Transfer to prepared baking sheet. Repeat with remaining phyllo and filling. Bake until golden brown and filling is heated through, 20 to 25 minutes. Cool briefly before cutting in half on the diagonal. Serve immediately. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 22g Total Fat; (91% calories from fat); 2g Protein; 3g Carbohydrate; 8mg Cholesterol; 121mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of executive chef James Botsacos, of Molyvos, 871 Seventh Avenue New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Picholine Olives Recipe By :Recipe from Terrance Brennan, Chef/owner; Picholine, 35 West 64th Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 64 ounces picholine olives 1 1/2 tablespoons fennel seeds 1 1/2 tablespoons coriander seeds 1 1/2 tablespoons cumin seeds Grated zest of 2 lemons 5 sprigs thyme -- chopped 5 sprigs rosemary -- chopped 1 bay leaf 1 teaspoon cumin powder 1 pinch red-pepper flakes 3 tablespoons dried oregano 8 cups olive oil Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl. Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well. Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months. Makes 64 ounces of marinated olives (4 pounds). Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "64 ounces" - - - - - - - - - - - - - - - - - - - Per serving: 15491 Calories (kcal); 1736g Total Fat; (98% calories from fat); 7g Protein; 43g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 347 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Green Papaya (Achara) Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds firm green papaya 1/4 cup coarse salt 4 large carrots -- peeled, julienned 2 large sweet white onions -- julienned 5 long green or red chile peppers, medium-hot -- seeded, julienned Extra chile peppers -- for garnish 6 cups rice vinegar 1/2 cup granulated sugar 1 1/2 tablespoons coarse salt 2 tablespoons crushed black peppercorns 3 tablespoons peeled julienned ginger 10 garlic cloves -- thinly sliced Peel the papaya, cut in half and remove the seeds with a wooden spoon. Using a mandoline, julienne the papaya. In a large bowl, combine the papaya and the salt, and let sit for about 30 minutes. Rinse well, squeezing out as much liquid as possible. Transfer to a large bowl and add the julienned carrots, onions, and peppers. Meanwhile, combine the vinegar, sugar, salt, crushed peppercorns, ginger, and garlic in a large saucepan. Place over high heat and bring to a boil. Reduce heat and simmer about 3 minutes. Remove from heat and let cool. Pour cooled brine over the julienned vegetables and toss to combine. Fill jars with vegetables and brine, making sure there is enough brine in each jar to cover the pickled vegetables. Decorate sides of jar with additional peppers if desired. For best flavor, refrigerate for 1 week before eating. This will keep in the refrigerator for 2 to 4 weeks. Makes about 4 quarts. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 757 Calories (kcal); 1g Total Fat; (0% calories from fat); 5g Protein; 224g Carbohydrate; 0mg Cholesterol; 31141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 0 Fat; 12 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Herring and Beet Sandwiches Recipe By :Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 West 54th Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 herring fillets 1 cup white-wine vinegar 2 cups granulated sugar 4 whole black peppercorns 4 whole white peppercorns 1 fresh bay leaf 2 carrots -- peeled, chopped 1/2 red onion -- chopped 1 leek, white, light-green parts only -- chopped 1 large beet 1 tablespoon canola oil 1 large Granny Smith apple -- peeled, cored, and sliced 1/8" thick 1/2 yellow onion -- thinly sliced 2 tablespoons applesauce 2 tablespoons mayonnaise 2 tablespoons sour cream or yogurt 1/2 tablespoon chopped fresh flat-leaf parsley 2 tablespoons fresh dill sprigs Coarse salt Freshly-ground black pepper 4 pieces flatbread, such as injera or lavash -- see * Note 1 cup radish sprouts * Note: Injera is a sour crepelike flat bread. In Ethiopia, injera is served with many dishes and is even used in lieu of plates and utensils. Place fillets in a nonreactive bowl, and fill with water. Cover, and refrigerate overnight. In a medium saucepan, make a pickling brine by combining vinegar, sugar, 3 cups water, all peppercorns, bay leaf, carrots, red onion and leek; bring to a boil. Remove from heat; let the brine cool. Remove herring from water; place in a shallow dish. Pour brine over herring. Lay plastic wrap directly on the surface of the brine; let herring marinate, refrigerated, overnight. Fill a small saucepan with water; bring to a boil. Add beet; cook until fork tender, about 25 minutes. Drain, let cool, and rub off the skin. Cut into 3/4-inch dice. Heat the canola oil in a large skillet over medium heat. Add apple, yellow onion, and diced beet; cook until softened, 3 to 4 minutes. Transfer to a large bowl. Stir in applesauce, mayonnaise, sour cream, parsley, and dill. Season with salt and pepper. Remove herring fillets from brine, and cut each fillet lengthwise into four slices. Place a piece of flatbread on a work surface; spoon one-quarter of beet mixture over bread. Top with 4 slices herring and 1/4 cup sprouts. Roll bread tightly around filling. Repeat, making three more sandwiches. Slice each sandwich into 2-inch pieces; serve. Serves 4. Cuisine: "Swedish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1547 Calories (kcal); 68g Total Fat; (39% calories from fat); 117g Protein; 114g Carbohydrate; 389mg Cholesterol; 651mg Sodium Food Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Okra Recipe By :Recipe from Salli LaGrone Serving Size : 0 Preparation Time :0:00 Categories : Canning Pickles/Relishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tender okra 1 quart white vinegar 6 tablespoons kosher salt 16 small garlic cloves -- peeled 8 small fresh hot red peppers, such as New Mexican or Mirasol 24 sprigs fresh dill 1/2 cup yellow mustard seeds Rinse okra and cut away any bruises or bad spots. Trim stem ends of okra, but do not remove caps entirely. Wash 8 one-pint canning jars, lids, and screw-bands with hot, soapy water; rinse well. Place jars upright on a wire rack in bottom of large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches; bring to a boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions. Meanwhile, bring vinegar, 3 cups water, and salt to a boil in a large pot. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels. Evenly divide garlic, peppers, dill sprigs, and mustard seeds among jars. Pack tightly with okra, alternating direction of caps. Leave a 3/4-inch space beneath rim of jar. Pour hot liquid over the okra, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing. Place a wire rack in the bottom of a large pot; fill part way with hot water. Using a jar lifter, place jars on rack. Add hot water to cover by 2 inches; bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for slight indentation in lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in refrigerator and the pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 6 to 8 weeks. Store opened jars in the refrigerator. Makes 8 pints. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "8 pints" - - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 2g Total Fat; (5% calories from fat); 10g Protein; 87g Carbohydrate; 0mg Cholesterol; 33988mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Vegetables Recipe By :Recipe from Ellen Greaves Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unseasoned rice vinegar 1/4 cup sugar 1 tablespoon salt 1 carrot 1 red pepper 1 yellow pepper 1/2 jicama Peel carrot and cut at angles into 1/2-inch pieces. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. Serves 4. Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 1610mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Ellen Greaves is the executive chef of The Tea Box Cafe, Takashimaya New York, 693 Fifth Avenue, New York, NY 10022; (212-350-0182) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Vidalia and Red Onions Recipe By :Recipe from Salli LaGrone Serving Size : 0 Preparation Time :0:00 Categories : Canning Pickles/Relishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups vinegar 6 tablespoons kosher salt 6 tablespoons sugar 2 peeled Vidalia onions -- peeled, and sliced into 1/4"-thick rings 2 red onions -- peeled, and sliced into 1/4"-thick rings 1 garlic shoot -- (optional) Wash 1 glass half-gallon jar with lid in hot, soapy water and rinse well. Combine 3/4 cup water, vinegar, salt, and sugar in a saucepan and bring to a boil. Fill jar halfway with Vidalia or red onion slices. Add garlic shoot; cover with remaining onion slices, packing with the back of a spoon. Leave a 3/4-inch space beneath rim. Pour hot liquid over onions, covering by 1/4 inch and leaving 1/2 inch of space beneath rim. Place lid on jar; let stand until cool. Store in refrigerator; serve within a week. Makes 1/2 gallon. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 gallon" - - - - - - - - - - - - - - - - - - - Per serving: 513 Calories (kcal); 1g Total Fat; (0% calories from fat); 4g Protein; 145g Carbohydrate; 0mg Cholesterol; 33858mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 8 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pickled Watermelon Rind Recipe By :Recipe from Salli LaGrone Serving Size : 0 Preparation Time :0:00 Categories : Canning Fruit Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large watermelon - (abt 25 lbs) 2 tablespoons kosher salt 3 cups sugar 2 cups cider vinegar 1/2 inch fresh ginger piece -- peeled 1/2 teaspoon ground mace 2 small cinnamon sticks 1 lemon -- thinly sliced Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise into inch-wide strips. Using a vegetable peeler or a small sharp knife, peel green skin from rind. Cut away bad spots. Cut rind into 2-inch lengths. In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold water and drain well. Combine sugar and vinegar in large nonreactive pot; heat until sugar dissolves. Fold an 8-inch by 16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry. Place ginger, spices, and lemon on cheesecloth; tie closed with one end of 12-inch piece of cotton string. Tie a loop in the other end and slip over spoon handle. Suspend spice bag in syrup by placing spoon across top of pot. Add rind and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spices. Wash 7 one-pint canning jars, lids, and screw-bands with hot, soapy water; rinse well. Place jars upright on a wire rack in bottom of large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches; bring to a boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions. Using stainless-steel tongs, remove jars from water and place on clean towels. With a slotted spoon, transfer rind to jars, leaving a 3/4-inch space beneath rim. Pour hot syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath rim. Slide plastic chopstick or wooden skewer along inside of each jar to release air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw-band firmly without forcing. Place a wire rack in the bottom of a large pot; fill part way with hot water. Using a jar lifter, place jars on rack. Add hot water to cover by 2 inches; bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for slight indentation in lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in refrigerator and the pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator. Makes 7 pints. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "7 pints" - - - - - - - - - - - - - - - - - - - Per serving: 2476 Calories (kcal); 1g Total Fat; (0% calories from fat); 2g Protein; 656g Carbohydrate; 0mg Cholesterol; 11300mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 42 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pico De Gallo Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 plum tomatoes -- seeded, diced 1/4 cup finely-diced onion 1 jalapeño pepper -- stemmed, seeded, and finely diced 1 garlic clove -- finely diced 1/4 cup chopped fresh cilantro leaves 3 tablespoons freshly-squeezed lime juice Salt Freshly-ground black pepper In a medium bowl, toss together all the ingredients until combined. Serve immediately, or cover and let stand for 30 minutes to allow the flavors to infuse. Makes 2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 2g Total Fat; (11% calories from fat); 5g Protein; 25g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pie Crust 101 Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Pastry Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold unsalted butter -- cut small pieces 1/4 cup water - (to 1/2 cup) Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months. Makes one pound, five ounces dough. Enough for one double-crust 9-inch Pie. Comments: Try personalizing your pastry by adding some ground cinnamon, cardamom, or ginger. Enhance savory pies with a sprinkle of basil, cumin, or tarragon. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 double-crust pie" - - - - - - - - - - - - - - - - - - - Per serving: 1154 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 243g Carbohydrate; 0mg Cholesterol; 2138mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pina Colada Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coconut cream 1/2 cup white or amber rum 1 cup fresh pineapple -- plus 4 slices pineapple -- for garnish 4 cups ice cubes In a blender, combine ingredients; blend until smooth. Garnish with a slice of pineapple. This recipe yields four 8 ounce drinks. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 13g Total Fat; (29% calories from fat); 3g Protein; 65g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Mar 1997 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pina Ghoulada Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Beverages Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces pineapple juice -- more if needed 1 can cream of coconut - (15 oz) 1/2 cup heavy cream 1 cup orange juice 10 ounces good-quality rum -- (optional) === VAMPIRE BLOOD === 1/4 teaspoon corn syrup 3 tablespoons red food coloring Note: This recipe can be prepared several hours in advance and chilled. Combine the ingredients for the Vampire Blood. Pour the mixture onto a small plate. Slowly spin the glass into it to coat the entire rim, and turn the glass upright. Let the blood drip slightly for an eerie effect, then fill the glass with piña ghoulada. Whisk together pineapple juice, cream of coconut, heavy cream, orange juice and rum, if using. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve. This recipe yields 10 to 12 eight-ounce servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 4g Total Fat; (46% calories from fat); 1g Protein; 11g Carbohydrate; 16mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Flambe With Gary Recipe By :Gary Danko Serving Size : 2 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 2 fresh pineapple slices, 3/4" thick -- peeled, cored 1/4 cup dark rum 1/4 cup heavy cream 2 tablespoons passion-fruit juice or freshly-squeezed lemon juice 1 piece vanilla bean - (1" long) -- halved lengthwise Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons macadamia nuts -- crushed Best-quality coconut sorbet -- for serving Pour sugar into a 10-inch skillet, and slowly cook over medium-low heat, swirling gently, until light brown and melted, about 4 minutes. Place pineapple slices in melted sugar. Remove from heat, and pour rum around pineapple. Tilt skillet slightly, and use the gas flame from stove to ignite the rum (if you have an electric stove, use a long match). When flames have disappeared, add cream, passion-fruit juice, vanilla, and a pinch of pepper and salt. Bring to a boil, and cook gently over medium heat until sauce is slightly thickened, about 5 minutes. Stir in nuts. Using tongs, transfer pineapple to a plate. Spoon remaining sauce over pineapple, and serve with coconut sorbet. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 17g Total Fat; (57% calories from fat); 1g Protein; 27g Carbohydrate; 41mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Gary Danko, chef and owner, Restaurant Gary Danko, 800 North Point at Hyde, San Francisco, CA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Rum Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peels from 2 pineapples 2 oranges 12 whole cloves 3 cinnamon sticks - (6" ea) 2 bottles dark or amber rum - (750 ml ea) Wash pineapples and oranges well. Peel pineapples, and reserve the skin; set aside fruit for another use. Peel one orange in a spiral. Slice the peeled orange and the second orange, with skin still intact, into rounds. Place the pineapple skin, orange peel, orange slices, cloves, and cinnamon sticks in a large jar with a tight-fitting lid. Fill the jar with rum, making sure that the fruit is covered, and replace lid. Allow mixture to rest for at least three weeks before serving. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 379 Calories (kcal); 16g Total Fat; (29% calories from fat); 7g Protein; 79g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pineapple Tea Cakes With Thomas Recipe By :Thomas Haas Serving Size : 48 Preparation Time :0:00 Categories : Cakes Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons melted unsalted butter -- plus more 13 ounces almond paste - (1 1/3 cups) 1 tablespoon apricot purée 2 large eggs 2 large egg yolks 1/4 cup all-purpose flour 1 small pineapple -- peeled, cored, and cut in 1/2" cubes Confectioners' sugar -- for sprinkling Heat oven to 350 degrees. Butter 48 petit-four molds or mini-muffin pans, and place on a baking pan. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot purée on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl. Add flour, and mix to combine. Add melted butter; mix until batter is smooth and uniform. Using a pastry bag fitted with a coupler, pipe batter into petit-four molds or minimuffin pans, filling them 3/4 full. Top each with a piece of pineapple, and bake until light golden brown, 15 to 20 minutes. Transfer to a wire rack to cool for 10 minutes. Remove tea cakes from molds, and return to wire rack to cool completely. Before serving, sprinkle tea cakes with confectioners' sugar. This recipe yields about 4 dozen. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); trace Total Fat; (31% calories from fat); trace Protein; 2g Carbohydrate; 17mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Thomas Haas, pastry chef of the New York City restaurant Daniel 60 East 65th Street, New York, NY 10021. 212-288-0033. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Upside-Down Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried tart cherries 1 whole pineapple - (abt 3 1/2 lbs) -- outer skin removed and uncored 1 cup cake flour 1 1/2 teaspoons baking powder 1 1/4 cups granulated sugar 12 tablespoons unsalted butter -- room temperature 1/2 cup dark brown sugar - (firmly packed) 1 vanilla bean -- seeds scraped 2 large eggs 6 tablespoons whole milk 1/2 teaspoon pure almond extract === RUM-SPIKED WHIPPED CREAM === 1 cup heavy cream -- well chilled 2 tablespoons rum (such as Mount Gay) Heat oven to 350 degrees. Line a baking sheet with parchment. Place the cherries in a small heatproof bowl. Bring 1 cup of water to a boil in a small saucepan. Pour over dried cherries, and soak for 10 minutes. Drain well, and coarsely chop. Using a wide Japanese mandoline, slice the whole pineapple as thinly as possible. Set aside. Sift together flour and baking powder. Set aside. Heat 1/2 cup of the granulated sugar in a 10 1/2-inch cast-iron skillet. Cook until deep amber, about 5 minutes. Remove the pan from the heat. Add 4 tablespoons (1/2 stick) butter, stirring vigorously with a wooden spoon. Spread caramel evenly to coat the bottom of the skillet, and sprinkle with dark brown sugar. Center one piece of pineapple in the skillet. Place pineapple slices in a tightly overlapping circle. Make a second ring, completely covering the bottom and continuing at least halfway up the sides. Place one remaining slice in the center of the skillet on top of the circles. (Be certain that there are no gaps as the bottom will be the top upon inversion). In a heavy-duty mixer fitted with the paddle attachment, cream the remaining butter, the remaining 3/4 cup of granulated sugar, and the vanilla-bean scrapings. Add eggs one at a time, mixing well after each addition. Pour in milk and almond extract. Slowly add sifted flour, scraping sides as needed. Using a rubber spatula, fold in chopped cherries. Pour batter into pineapple-lined skillet. Spread batter evenly with an offset spatula. Place skillet on a prepared baking sheet, and transfer baking sheet to oven. Bake until golden brown and cake tester comes out clean, about 45 minutes. Remove from oven, and pour excess liquid from skillet into a measuring cup. Carefully invert onto large cake plate, and pour reserved liquid over cake. Serve with rum-spiked whipped cream. RUM-SPIKED WHIPPED CREAM: Pour the cream into the bowl of a heavy-duty mixer. Add rum. Whip on high speed until stiff peaks form, 45 to 60 seconds. (Makes 2 cups) Makes one 10 1/2-inch cake. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - Per serving: 3833 Calories (kcal); 240g Total Fat; (55% calories from fat); 31g Protein; 408g Carbohydrate; 1085mg Cholesterol; 1010mg Sodium Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 47 Fat; 17 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pink Applesauce Recipe By :Jane Farrell Serving Size : 8 Preparation Time :0:00 Categories : Fruit Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 McIntosh apples or other tart red apples 2/3 cup Fresh lemon juice 1/4 cup Sugar Quarter the apples and remove the seeds and cores. (Do not peel.) Place them in a bowl, add the lemon juice, and toss thoroughly to coat. Place the apples, 1 cup water, and sugar in a heavy saucepan. Cover pot, and let simmer over low heat for about 30 minutes, or until the apples break down to a saucelike consistency. Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use. Makes approximately 4 cups. Recipe Source: Martha Stewart Living - Recipe from Jane Farrell Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Pink Gazpacho With Pilar Recipe By :Pilar Turner Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece French bread - (5" long) 5 pounds tomatoes -- peeled, seeded 4 cucumbers -- peeled, seeded, and cut into 1" pieces 1 medium onion -- coarsely chopped 6 red peppers -- stemmed, seeded 1 cup Homemade Mayonnaise -- (see below), or use prepared mayonnaise 6 garlic cloves -- peeled Juice of 4 lemons 1/4 cup sherry vinegar 2 tablespoons paprika 2 tablespoons coarse salt Diced cucumbers -- for garnish Red peppers -- for garnish Onion -- for garnish === MAYONNAISE === 1 egg -- room temperature 1 1/2 cups extra-virgin olive oil 1 teaspoon salt 1 tablespoon sherry vinegar Soak bread in ice water for 10 minutes. Remove crust, and discard; squeeze out water from bread. For the Mayonnaise: In a blender, combine egg with about 1 teaspoon of oil and salt. Blend at lowest speed. With the blender still running, add remaining olive oil in a slow, steady stream until oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed. Transfer the mayonnaise to a bowl, and stir in the vinegar well. In a food processor or blender, puree bread, vegetables, mayonnaise, and garlic with 2 cups water in batches. Place pureed mixture in a bowl. Whisk in lemon juice, vinegar, paprika, and salt. Chill. Serve garnished with cucumbers, peppers, and onions. This recipe yields about 4 quarts. Comments: The cold Spanish soup gazpacho, from the Latin gazaz ("to break into pieces"), was originally made by pounding bread, garlic, olive oil, vinegar, salt, and water in a mortar. A refreshing meal that was commonly served to field workers and laborers, this dish has evolved over time to include fresh seasonal vegetables. The most popular type of gazpacho is the traditional red variety from Seville containing tomatoes, garlic, and cucumber, but, each region of Spain has its own colorful version. This recipe for pink gazpacho is a specialty of Madrid. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 3832 Calories (kcal); 340g Total Fat; (75% calories from fat); 42g Protein; 203g Carbohydrate; 187mg Cholesterol; 13703mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 35 1/2 Vegetable; 0 Fruit; 65 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Pilar Turner, Caterer, P.O. Box 36, Quogue, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pink Lemonade (Martha Stewart) Recipe By :Ina Garten Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup freshly-squeezed lemon juice 1/2 cup superfine sugar - (to 3/4 cup) 1 cup crushed ice 1 teaspoon grenadine Place all of the ingredients in a blender, add four cups water, and process until completely smooth. Serve over crushed ice. This recipe yields 1 1/2 quarts. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from "The Barefoot Contessa Cookbook" by Ina Garten (Clarkson Potter, 1999). Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pink Meringue Kisses Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large egg whites -- room temperature 1 cup sugar 1 pinch cream of tartar 1/2 teaspoon pure vanilla extract Pink food coloring -- as needed 6 ounces semisweet or bittersweet chocolate -- finely chopped 2 teaspoons canola oil or pure vegetable shortening Heat oven to 200 degrees and set up two racks. Line four baking sheets with parchment paper. Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heat-proof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer, and, using whisk attachment, whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form. Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch kisses onto prepared baking sheet; after each kiss is piped by squeezing on the bag, release from squeezing and pull straight up with the bag to create the very fine curled tip on each kiss. Bake until hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue kisses may be made a day ahead and kept in an airtight container at room temperature. Melt the chocolate in a heat-proof bowl or the top of a double boiler set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue kiss into the melted chocolate; stick 2 together if desired. Turn upside-down on a cooling rack, and let chocolate harden; this can take up to 50 minutes at room temperature, or just freeze on parchment paper for 5 minutes. Serve. This recipe yields 16 dozen kisses. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "16 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 922 Calories (kcal); 9g Total Fat; (8% calories from fat); 14g Protein; 201g Carbohydrate; 0mg Cholesterol; 221mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 13 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pink Peppercorn Vinaigrette Over Greens Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Dijon mustard 2 tablespoons white-wine vinegar 2 tablespoons whole pink peppercorns -- see * Note 1/2 cup extra-virgin olive oil 6 cups assorted baby greens Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant. Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper. This recipe yields 4 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 27g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pinzimonio Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large red cabbage leaves - (to 8) 2 bunches young carrots 2 bunches young purple carrots 6 large cucumbers 2 green bell peppers Extra-virgin olive oil Coarse sea salt Wipe cabbage leaves of grit with a damp cloth. Place the cabbage leaves on a wooden board or serving plate. Peel and trim carrots; cut in half lengthwise. Cut cucumbers into spears. Remove seeds from green peppers; cut into 1/2-inch strips. Arrange the vegetables on each leaf, using the cabbage leaves to cradle the vegetables. Serve with olive oil and salt for dipping. Makes 6 to 8 servings. Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Piques Vinegar Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 hot chili peppers - (to 5) 3 sprigs fresh oregano 2 cups white wine or cider vinegar 3 garlic cloves -- peeled, (optional) Wash a bottle thoroughly with mild detergent and hot water. Slice the chiles lengthwise with a small paring knife, and place half the quantity in the bottle; coarsely chop the other half of the quantity. Crush chopped chiles and oregano sprigs, along with 2 tablespoons vinegar, with a mortar and pestle. Add mixture to the bottle. Pour remaining vinegar into the bottle through a funnel. Add garlic. Cork or seal bottle. Store in a cool, dry place for at least three weeks to allow the flavors to blend. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pistachio Shortbread Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shelled pistachios 1/4 cup fine sanding sugar 1 1/4 cups all-purpose flour -- plus more 12 tablespoons unsalted butter -- chilled 1/2 cup granulated sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 2 large egg yolks 1 large egg white In a bowl of a food processor fitted with a metal blade, grind pistachios until fine but not powdery. Divide ground pistachios equally between the sanding sugar and flour; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, 3 to 4 minutes. Add vanilla and salt, and beat for 1 minute. Add the yolks one at a time, and beat until evenly combined. Add the flour and pistachio mixture, and mix until just combined. Remove the dough, and form into a 4- by 6-inch rectangle; wrap in plastic, and chill for 1 hour. Heat oven to 350 degrees. Line two baking sheets with Silpats, and set aside. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Brush the dough with the egg white to moisten. Cover evenly with the pistachio-sanding sugar mixture. Lightly press the mixture into the dough with the rolling pin. Using a 1 1/2-inch fluted square cookie cutter, cut cookies as close as possible to avoid waste. Place on prepared baking sheets. Bake until the edges are just lightly golden, about 18 minutes. Transfer cookies to a cooling rack. Store in an airtight container for up to 1 week. This recipe yields about 48 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 3g Total Fat; (57% calories from fat); 1g Protein; 5g Carbohydrate; 17mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pizza 101 Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (about 110 degrees) 1/4 teaspoon sugar 1 package dry yeast - (1 tbsp) 2 3/4 cups unbleached flour - (to 3 1/4 cups) 1 teaspoon salt 1 1/2 tablespoons olive oil Coarse-grain cornmeal -- for dusting 12 ounces fresh mozzarella -- thinly sliced === PIZZA SAUCE === 2 tablespoons olive oil 1 can whole peeled plum tomatoes - (32 oz) 3/4 teaspoon dried oregano 1 1/2 teaspoons salt 1/8 teaspoon freshly ground pepper Heat the oven to 500 degrees, with a 16-inch diameter pizza stone placed on lowest shelf position, for at least 30 minutes. Pour the warm water into a small bowl. Add the sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and water has turned a tan color. Let yeast stand until creamy and foamy, about 5 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse 3 to 4 times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball. Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth-side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and place your fist in the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes. Punch down the dough, and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough. Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, opening your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly. Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Leaving the raised edge uncovered, pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce. Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 12 minutes, turning the pizza halfway through baking. Using tongs, lift the edge of the pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately. While first pizza is baking, shape and assemble a second pizza using remaining dough. PIZZA SAUCE: Pour the olive oil into a large skillet, and place over medium heat. Using your hands, squeeze the tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. Pass sauce through a food mill, discard the seeds, and let cool. (Makes enough for 2 pizzas) Makes two round pizzas 12 to 14 inches in diameter. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 47g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 5337mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pizza Bianca with Jim Recipe By :Recipe from Jim Lahey; Proprietor, Sullivan Street Bakery, 73 Sullivan St., NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon sugar 1 teaspoon instant dry yeast 1 3/4 cups water 3 tablespoons extra-virgin olive oil 1 sprig fresh rosemary Combine flour, 1/2 teaspoon salt, sugar and yeast in the bowl of an electric mixer, and slowly add cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high and continue to mix for about 10 minutes until the dough is smooth and elastic, and cleanly pulls away from the sides of the mixing bowl. Place dough in an oiled bowl and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into two halves and form each into a log. Place each log on a generously floured surface and allow it to rest until the formed dough doubles in size again, at least 1 hour. Put dough on a lightly floured baker's peel. Dimple dough by pressing down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inches. Drizzle remaining olive oil and sprinkle with remaining salt. Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520 degrees. Slide pizza onto baking stone with the baker's peel. Bake for 10 to 12 minutes, until peaks range from golden to deep brown in color. Makes two 8-inch pizzas or one 14-inch pizza. Comments: A baker's peel is a flat, wooden, 13- to 16-inch rounded wooden shovel-like tool. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1737 Calories (kcal); 44g Total Fat; (23% calories from fat); 39g Protein; 290g Carbohydrate; 0mg Cholesterol; 2152mg Sodium Food Exchanges: 19 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pizza Dough (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 teaspoons active dry yeast 1/2 cup warm water -- (105 to 110 degrees) 1 pinch sugar 11 cups high-gluten flour, such as bread flour 3 tablespoons kosher salt Olive oil Sprinkle yeast over 1/2 cup warm (105 to 110 degrees) water, add sugar, and allow the mixture to dissolve and activate, about 5 minutes. Combine the flour and salt; mound it onto a cool work surface creating a deep well in the center. Combine the yeast mixture with 3 cups of cool water and pour into well. Slowly begin to mix the water and flour together, a little at a time, moving fingers in short, counter-clockwise circles around the border of the water. When the dough is firm enough to hold its shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down dough and knead once more. Let dough rise again for about 40 minutes; punch down again. Form into 5 dough balls. Place dough balls on a cookie sheet, covering dough with olive oil. Use immediately, or store tightly wrapped in the refrigerator or freezer. Makes five 14-inch pizzas. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 1g Total Fat; (11% calories from fat); 8g Protein; 8g Carbohydrate; 0mg Cholesterol; 16934mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pizza Margherita Recipe By :Pino Luongo Serving Size : 4 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- extra-virgin olive oil 1 can Italian plum tomatoes - (28 oz) 6 ounces fresh mozzarella -- cut 1/4" cubes 12 basil leaves -- spun dry Coarse salt - to taste === PIZZA DOUGH === 4 cups all-purpose flour -- plus more 3/4 ounce fresh yeast 2 teaspoons coarse salt 1/4 cup extra-virgin olive oil Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside. For the pizza dough, measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and 1/4 cup olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with olive oil. Repeat with remaining dough. Drain and seed tomatoes and pass through the large disk of a food mill to measure 1 cup. Spread 1/2 cup tomato sauce on each pizza in a thin, even layer. Sprinkle each round with half the mozzarella. Transfer to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven. Top with basil. Drizzle with oil, salt to taste, and serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 575 Calories (kcal); 15g Total Fat; (23% calories from fat); 13g Protein; 95g Carbohydrate; 0mg Cholesterol; 943mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Pino Luongo, owner of Coco Pazzo in New York City. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pizza Rustica With Eleanora Recipe By :Eleanora Scarpetta Serving Size : 10 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bread flour -- plus more 16 large eggs 1 tablespoon olive oil -- plus more 1/2 teaspoon freshly-ground black pepper 1/4 cup freshly-grated Pecorino Romano cheese 2 pounds fresh ricotta cheese 1 pound sweet traditional dry sausage -- casing removed 4 ounces hot traditional dry sausage -- casing removed 1/2 pound proscuitto 1 pound dry mozzarella 1 1/2 pounds fresh cheese -- finely crumbled 1/2 pound basket cheese Heat oven to 350 degrees. Oil a 10- by 3-inch round cake pan, and line bottom with parchment paper. Set aside. Mound flour in the center of a clean work surface, and make a well in the middle. Crack 3 eggs into the well. Beat eggs with a fork until smooth. Add olive oil, and continue to beat until incorporated. Gradually work flour and 1/2 cup water a drop at a time into egg mixture with a fork, until dough comes together. Knead dough, slowly adding remaining flour until dough is soft but not sticky, 5 to 7 minutes. Divide dough in half, and continue to knead each piece 2 to 3 minutes more. On a lightly floured surface, roll out one half of the dough to an 18-inch circle. Loosely drape dough over the prepared cake pan. Trim dough, leaving about a 1 1/2-inch border around the edge. Roll out remaining half of dough to a 14-inch circle. Set aside. Cut the sausages, proscuitto and mozzarella and basket cheeses into 1/2-inch cubes. In a large bowl, whisk together remaining 13 eggs, pepper, and Pecorino Romano cheese. Gradually stir in ricotta until well combined. Add dry sausages, prosciutto, mozzarella, fresh cheese, and basket cheese. Pour mixture into dough-lined cake pan, and smooth the surface. with 14-inch dough circle, and press edges together to seal in mixture. Using a paring knife, trim dough to hang over edge of pan by 1/2 inch. Fold edges over, and seal with a fork. Prick surface of dough several times with fork to allow steam to escape. Brush surface lightly with olive oil. Bake until golden brown and a wooden skewer inserted into center comes out clean, about 1 hour 45 minutes. Cool on a wire rack for 2 hours. Run a paring knife around edge of pan to loosen. Unmold, and chill completely before slicing. Serve chilled or at room temperature. This recipe yields 10 to 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 9g Total Fat; (34% calories from fat); 13g Protein; 26g Carbohydrate; 299mg Cholesterol; 89mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Eleanora Scarpetta (http://www.eleanoraskitchen.com/). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pizzelles (Martha Stewart) Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour 1 teaspoon baking powder 1 pinch salt 2 large eggs 3/4 cup sugar 2 teaspoons vanilla extract 1 teaspoon lemon extract 1/3 cup unsalted butter -- melted, cooled Heat a nonstick pizzelle iron. In a large bowl, sift together, flour, baking powder, and a pinch of salt; set aside. In a large bowl, whisk the eggs. Slowly add the sugar, and continue mixing until well-blended. Whisk in the vanilla extract and the lemon extract. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth. Slowly add the sifted flour mixture, and keep whisking until the flour is completely incorporated into the batter. Do not overbeat. Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool. Makes about 16 cookies. Comments: Martha likes to form edible dessert cups by placing hot-off-the-iron pizzelles over small, inverted bowls until the cookies have cooled completely. She fills these pizzelle cups with berries and whipped cream or ice cream, sprinkling the top with confectioners' sugar for a light summer dessert. You can also shape the warm, pliable cookies into cones or cut them into wedges. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 4g Total Fat; (34% calories from fat); 2g Protein; 17g Carbohydrate; 34mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Plain Macaroons Recipe By :Darcy Miller's grandmother Serving Size : 20 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 1/2 cups unsweetened shredded coconut 2 large egg whites 1 teaspoon pure vanilla extract 1 pinch salt Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well. Dampen hands with cold water. Form 1 1/2 tablespoons mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, spacing macaroons about 1 inch apart. Bake until golden brown, about 15 minutes. Transfer the baking sheet to a wire rack to cool. Store macaroons in an airtight container up to 3 days. This recipe yields about 20 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Plum Ravioli Cookies Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1/4 cup sugar 2 tablespoons sugar -- for sprinkling 2 large lightly beaten eggs -- room temperature 1/2 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt === SIMMERED-PLUM FILLING === 15 dried plum halves 2 strips orange rind - (1" by 3") 1 1/4 cups fresh orange juice 1 stick cinnamon - (3" long) 2 tablespoons sugar 2 tablespoons cognac -- (optional) 1 tablespoon honey === MASCARPONE DIPPING SAUCE === 1/2 pound mascarpone cheese Zest and juice of 1 orange 2 teaspoons honey 1 pinch cinnamon To make the Simmered Plum Filling: Place plum halves, orange rind and juice, cinnamon, and sugar in a saucepan broad and shallow enough so plums are in a single layer. Bring to a boil, and reduce heat to a simmer. Cook until plums are fork tender and the liquid has reduced and thickened, about 45 minutes. Add the cognac, if using, and cook 5 more minutes, watching carefully, as the liquid will thicken rapidly and begin to caramelize. Remove from heat; discard cinnamon stick. Transfer plums to bowl of a food processor fitted with a steel blade. Add the honey. Pulse until smooth, about 40 seconds. Place filling in a small pastry bag fitted with a 1/2-inch coupler. (Makes about 3/4 cup) Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Reduce speed to medium; add eggs, one at a time, mixing well after each addition. Mix in vanilla. Add flour, baking powder, and salt. Beat to combine. Turn out dough; divide into fourths. Flatten into disks, and wrap in plastic. Chill until firm, about 1 hour. Unwrap one disk of dough, and place on a Silpat. Lay a sheet of plastic the same size as the Silpat over the dough. Roll out dough into an 8- by 12-inch rectangle, about 1/8 inch thick. Transfer the Silpat, dough, and plastic to a baking sheet; repeat with remaining dough, stacking the layers. Chill until firm, about 10 minutes. Remove the plastic from top piece of dough; transfer Silpat and dough to another baking sheet. Position baking sheet so one long side is toward you. Beginning at the top left corner, pipe 1 teaspoon filling in the shape of a circle 2 inches in from both edges. Working left to right, pipe a total of 5 circles of filling, spaced 2 inches apart. Make a second row of circles, spaced 2 inches below the first row; repeat, making a third row for a total of 15 circles. Repeat with one other piece of dough. Remove plastic wrap from third piece of dough. Invert over one piece of dough topped with plum circles; remove Silpat carefully. Let the dough soften, and lightly press around the edges of each mound of filling with your fingertips to seal. If the dough cracks, let it soften longer. Repeat with fourth piece of dough. Using a fluted pastry wheel, trim 1 inch from the outside edges of each rectangle. Cut dough into 2-inch squares without moving squares. Freeze until extremely firm, about 15 minutes. Repeat with remaining dough. Heat oven to 350 degrees. Using an offset spatula, separate the ravioli carefully. Sprinkle 1 tablespoon sugar over each baking sheet. Bake until golden brown, 25 to 30 minutes. Transfer to a wire rack, and cool completely. To make the Mascarpone Dipping Sauce: In a small bowl, combine mascarpone cheese, zest, juice, honey, and cinnamon. Stir until combined. Store covered in the refrigerator for up to 1 week. (Makes about 1 cup) Serve cookies with mascarpone dipping sauce. Store in an airtight container up to 2 days. This recipe yields about 2 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 10g Total Fat; (58% calories from fat); 2g Protein; 14g Carbohydrate; 27mg Cholesterol; 74mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Plum Tart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter - (1 stick) 1/2 cup sugar -- plus 2 tablespoons sugar 2 large eggs 1/4 teaspoon salt 1/4 teaspoon pure almond extract 1 cup almond flour 1/2 cup all-purpose flour -- plus more 1/2 recipe Pâte Sucrée Extra -- (see below) 6 tablespoons plum jam 3 medium plums - (1 lb) -- cut 1/4" wedges = (substitute peaches or pears, if desired) === PATE SUCREE EXTRA === 2 1/2 cups all-purpose flour 1/3 cup sugar 1 pinch salt 1 cup unsalted butter -- cut in pieces 1/4 cup ice water 3 large egg yolks Make the Pate Sucree Extra: Combine the flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter, and process just until the mixture resembles a coarse meal, about 10 seconds. With machine running add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until the dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water. Divide dough in half. Pat into discs, and wrap in plastic. Chill for at least 1 hour. Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine the butter and sugar. Process until smooth. Add the eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside. On a lightly floured surface, roll pâte sucrée dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin. Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool. In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature. This recipe yields 1 ten-inch tart. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 ten-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 4342 Calories (kcal); 212g Total Fat; (43% calories from fat); 60g Protein; 558g Carbohydrate; 1508mg Cholesterol; 835mg Sodium Food Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat; 18 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Plums For Babies Recipe By :Stephana Bottom Serving Size : 0 Preparation Time :0:00 Categories : Baby Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ripe plums -- pitted, quartered Simmer plums, covered, in a large saucepan with 1/4 cup water until tender, about 10 minutes. Transfer plums to a blender. Working in small batches, blend until smooth. Add up to 1/3 cup boiled and cooled water if needed. Pass mixture through a fine sieve for the smoothest texture. Fill 1/4-cup plastic containers or ice-cube trays with purée. Use same method for peaches, apricots, and other stone fruits. This recipe yields 3 cups or about 30 cubes. Comments: Remember to start with silky, smooth purées. You can work up to thicker textures as the baby gets older. If the purée is too thick, you can loosen it with breast milk, formula, or boiled water. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Stephana Bottom, Senior Food Editor, Martha Stewart Living Nutr. Assoc. : 0 * Exported from MasterCook * Poached Cherries With Ricotta Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Cheese Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 pounds pitted cherries -- room temperature 2 cups dry red wine 2/3 cup sugar 1 vanilla bean -- scraped 3 basil leaves 2 strips lemon zest - (3" ea) 1 1/2 cups fresh ricotta cheese Place cherries in a large shallow bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour. Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or up to overnight. Serve in shallow bowls, topped with a spoonful of ricotta. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 24g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Chicken Breasts (Martha Stewart) Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bouquet garni -- see * Note 1 cup sherry 5 cups water 1 stalk celery -- chopped 1/2 white onion -- chopped 4 boneless skinless chicken breast halves Coarse salt Freshly-ground black pepper === LEMON VINAIGRETTE === Juice of 1/2 lemon 1 tablespoon white-wine vinegar 2 tablespoons Dijon mustard 1 pinch sugar 1/2 cup extra-virgin olive oil Coarse salt Freshly-ground black pepper 6 sprigs tarragon - (to 8) -- leaves chopped * Note: Bouquet Garni: 6 to 8 stems of tarragon; 4 sprigs of thyme; 2 bay leaves; 1 teaspoon peppercorns, tied in cheesecloth. Combine the bouquet garni, sherry, celery, onion, and 5 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let simmer for 5 minutes. Season chicken breasts on both sides with salt. Add to the gently simmering liquid, and cook until firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Meanwhile, make the Lemon vinaigrette: Combine the lemon juice, white-wine vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in the olive oil until the mixture is thick and emulsified. Season to taste with salt and pepper. Stir in the chopped tarragon. (Makes 3/4 cup) Remove the breasts from the poaching liquid, and arrange on serving plates. Drizzle with the lemon vinaigrette. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 29g Total Fat; (65% calories from fat); 28g Protein; 7g Carbohydrate; 68mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Eggs In Red Wine Sauce With Anne Recipe By :Anne Willan Serving Size : 8 Preparation Time :0:00 Categories : Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle red Burgundy wine 2 cups brown veal or homemade chicken stock 8 large eggs 1 onion -- thinly sliced 1 carrot -- thinly sliced 1 celery stalk -- thinly sliced 1 garlic clove -- crushed 1 Bouquet Garni -- see * Note 1/2 teaspoon black peppercorns 3 tablespoons unsalted butter 1/4 pound mushrooms -- quartered 1/4 pound slab bacon -- diced 16 pearl onions - (to 20) -- peeled 8 slices white bread 1/4" thick Oil -- for croûtes 2 tablespoons all-purpose flour Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: "Bouquet garni" is the French term for a bundle of herbs. This little bundle is cooked along with certain recipes in order to impart flavor. Experienced cooks know that certain herbs and foods just seem to go well together, such as basil and tomatoes or rosemary and lamb. But various herbs also blend beautifully, and in French kitchens, the classic bouquet garni consists of a few parsley sprigs, a sprig of thyme, and a bay leaf. The bundle is used to flavor soups, stews, sauces, and braised meats and vegetables. This triad of herbs became an element in French cooking during the seventeenth century, in an effort to move away from highly spiced medieval fare to the more subtle flavors that herbs could provide. Bring the wine and stock to a boil in a large shallow pan. Break 4 eggs, one by one, into the pan where there are the most bubbles (the bubbles will spin the eggs). Reduce heat, and poach eggs until the yolks are fairly firm but still soft to the touch, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain. Trim any stringy edges off the eggs with scissors. Set aside. Repeat with remaining 4 eggs. Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid, and simmer until reduced by half, 20 to 25 minutes. Meanwhile, melt 1 tablespoon butter in a medium saucepan, add mushrooms, and sauté until tender, 2 to 3 minutes. Remove mushrooms, add bacon, and fry until brown. Drain bacon on paper towels. Add onions, and sauté until brown and tender, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set aside. Heat oven to 350 degrees. Make the croûtes: Using a round cutter, cut the bread into eight rounds just larger than the poached eggs. Brush rounds on both sides with oil, and bake them, turning them halfway, until they are evenly browned, 10 to 15 minutes. Set aside. To thicken the sauce, crush the remaining 2 tablespoons butter on a plate with a fork, and work in the flour to form a soft paste. Whisk this mixture, a bit at a time, into the simmering wine mixture until it becomes thick enough to lightly coat a spoon. Strain the sauce into the pan with the mushrooms, onions, and bacon, pressing the vegetables in the strainer to extract all the liquid and flavor. Bring the sauce to a boil; season with salt and pepper. Reheat eggs by immersing them in hot water for 1 minute. Set the croûtes on warm plates. Drain the eggs on paper towels. Set one egg on each croûte, and spoon over the sauce. This recipe yields 8 servings. Comments: Oeufs en meurette, or poached eggs in red-wine sauce, is fare characteristic of France's Burgundy region. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 16g Total Fat; (68% calories from fat); 11g Protein; 5g Carbohydrate; 211mg Cholesterol; 291mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of renowned chef and cookbook author, Anne Willan, who teaches traditional French cooking at her Burgundy school, La Varenne Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Fruit Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white wine 1 cup sugar 6 cinnamon sticks 2 pieces lemon peel - (2 1/2" ea) 4 medium slightly underripe nectarines -- abt 1 3/4 lbs Crème fraiche -- for serving Fresh mint sprigs -- for serving In a medium saucepan, combine white wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place the nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged. Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool. Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat and cool. Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of crème fraÎche and a sprig of mint. This recipe yields 4 servings. Comments: You can poach fruit in water, wine, fruit juice, or liquor, all of which can be supplemented with such aromatic spices as vanilla beans, cinnamon, cloves, and even peppercorns. But though the fruit will take in the essential flavors of whatever it's cooked in, keep in mind that the liquid should always be somewhat sweetened; this will prevent the fruit from losing its natural sugars. Poaching also works well on underripe fruits, which will soften and become more flavorful as they cook. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 67g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Halibut in Warm Herb Vinaigrette Recipe By :Recipe from Maguy Le Coze and Eric Ripert Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Dijon mustard 1 cup Vinaigrette -- (see recipe) 1 small shallot -- finely diced 3 cups Court Bouillon -- (see recipe) 4 skin-on halibut steaks - (8 oz ea) Fine sea salt Freshly-ground white pepper 1/2 teaspoon chopped fresh tarragon 1 1/2 teaspoons chopped flat-leaf parsley 2 tablespoons chopped fresh chives 2 tablespoons fresh chervil In a medium mixing bowl, place the mustard, and slowly whisk in the herb vinaigrette. Add the shallots. Transfer to a small saucepan, and set aside. In a 10-inch saucepan over high heat, bring the court bouillon to a boil. Season both sides of the halibut with salt and pepper. Add the halibut to the pot, and adjust the heat until the liquid simmers. Poach 5 to 6 minutes, or until a cake tester inserted into the center of the halibut meets little resistance and the cake tester, when left in the fish for 5 seconds, is just warm when touched to your lip. The halibut will be rare (thinner steaks will poach in less time). Transfer the steaks to a warm plate, and set aside. Over low heat, add the herbs to the vinaigrette. Remove the skin from the halibut, and place one steak in the center of each plate. Spoon the vinaigrette over and around the fish. Serve immediately. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 32g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Maguy Le Coze and Eric Ripert are the co-authors of "Le Bernardin Cookbook: Four Star Simplicity" (Doubleday, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Halibut With Eberhard Recipe By :Eberhard Müller Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Coarse salt -- to taste 16 baby carrots -- peeled, trimmed 1/2 cup thinly-sliced celery stalk 1/2 cup thinly-sliced onion 1 medium leek, white part only -- well washed, and thinly sliced crosswise 4 Atlantic halibut fillets - (6 oz ea) = (or any firm-fleshed fish such as black bass or sea bass) Freshly-ground black pepper -- to taste 1 teaspoon very finely-chopped tarragon Fresh tarragon sprigs -- for garnish 1 tablespoon unsalted butter === TARRAGON VEGETABLE BROTH === 2 small carrots -- peeled, and coarsely chopped 2 medium celery stalks -- coarsely chopped 1 small onion -- coarsely chopped 1 medium leek -- well washed, and coarsely chopped 1 medium ripe tomato -- coarsely chopped 15 whole black peppercorns 2 medium garlic cloves 3 cups water 3/4 cup dry white wine 1/4 cup white wine vinegar 2 fresh thyme sprigs 1 fresh tarragon sprig Make the Tarragon Vegetable Broth: Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme and cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. Can be stored refrigerated in an airtight container for up to 3 days. Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Blanch carrots in boiling water until tender. Transfer to ice-water bath to cool. Drain well, and set aside. Repeat with celery, onion, and leek. Season fish with salt and pepper. Place tarragon-vegetable broth in a straight-sided skillet just large enough to hold fillets in one layer. Add fish. Place over medium heat, and bring to a boil. Turn fish fillets, and cook 2 minutes more. Remove fish to shallow bowls, and keep warm. Add vegetables to broth, and reheat. Add chopped tarragon, and swirl in the butter. Taste broth, and adjust for seasoning. Ladle broth and vegetables over halibut. Garnish with sprigs of tarragon. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 3g Total Fat; (29% calories from fat); 2g Protein; 16g Carbohydrate; 8mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Eberhard Müller, Executive chef and partner Bayard's, One Hanover Square, nNew York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Pears Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium firm pears, such as Anjou, Bartlett, or Bosc 1 bottle red wine such, as cabernet, sauvignon, or cabernet franc, or merlot 1/2 cup sugar 1 vanilla bean -- halved lengthwise 1 whole cinnamon stick Peel from 1 orange Peel from 1 lemon 2 whole cloves 1 star anise 1 whole bay leaf Peel the pears carefully, leaving the stems intact, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears. Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid. Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve. When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over pears. This recipe yields 6 to 8 servings. Comments: Choose perfectly ripe pears for this recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 1g Total Fat; (6% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Pears In Red Wine Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Bosc pears 2 cups red wine 2 tablespoons fresh lemon juice 1 cup sugar 1 cinnamon stick Zest of 1 lemon 1 vanilla bean 8 candied violets -- for garnish Fresh mint -- for garnish Peel the pears without removing the stems, and place them in a deep saucepan. In another saucepan, bring the wine, lemon juice, sugar, cinnamon stick, lemon zest, vanilla bean, and enough water to cover the pears to a boil. Pour the liquid over the pears, and simmer slowly until just tender, 10 to 20 minutes. Remove the pears carefully, and place in a serving dish, stems up. Rapidly boil down the liquid to about 1 cup, and pour over the pears. Garnish each with a candied violet and a sprig of fresh mint. Serve cool or cold. This recipe yields 8 servings. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 53g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poblanos with Quinoa Stuffing and Chile Sauce Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium poblano peppers 4 cups low sodium chicken stock 2 cups quinoa 2 tablespoons olive oil 3 carrots -- trimmed and diced 1 medium red onion -- diced 1 cup chopped walnuts -- toasted 2 tablespoons fresh oregano -- minced 6 ounces soft goat cheese -- crumbled 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper Olive oil cooking spray Toasted walnuts -- for garnish Oregano leaves -- for garnish === ANCHO CHILE SAUCE === 3 dried ancho peppers 1 3/4 cups chicken stock, low sodium 1/2 teaspoon salt 1/2 teaspoon ground cumin Roast poblanos over gas flame or under broiler, until blackened, turning as needed. Transfer to a bowl, cover tightly with plastic, and let steam until cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact, slit each pepper lengthwise on one side only. Open slightly; remove all seeds, keeping pepper as intact as possible. Reserve peppers. Bring stock to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a simmer. Cover and cook until stock has been absorbed, 12 to 16 minutes. Set aside to cool. Heat oil in medium skillet over medium-low heat. Add carrots and onions; cook, stirring, until onions are translucent, 8 to 10 minutes. Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt, and pepper. Heat oven to 400 degrees. Lightly spray a large ovenproof casserole with cooking spray. Fill each pepper with quinoa mixture; arrange in casserole. Heat peppers in oven until warm, and tops are slightly crusty, 20 to 30 minutes. Make Ancho-Chile Sauce: Toast peppers on hot skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit peppers open; remove stems and seeds. Reserve peppers; discard stems and seeds. Place stock and toasted peppers in a small saucepan. Add salt and cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15 minutes until peppers are tender. Process mixture in a blender until smooth. Reserve until needed. May be made 2 to 3 days ahead and refrigerated. Warm ancho-chile sauce in small pan over medium heat, if needed. To serve, arrange a pepper on each plate, surround with sauce, and sprinkle with walnuts and oregano. Serve warm. Makes 8 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 15g Total Fat; (38% calories from fat); 12g Protein; 45g Carbohydrate; 0mg Cholesterol; 293mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Polenta Stuffed Mushrooms Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- plus 3 tablespoons milk 1/4 teaspoon kosher salt 1 1/2 teaspoons fresh thyme 1/4 cup quick-cooking polenta 1 ounce Pecorino-Romano cheese -- grated on small holes of a box grater to yield 1/2 cup 1 tablespoon unsalted butter 1 recipe Golden Mushroom Caps -- (see recipe) Heat the oven to broil with the rack in the upper position. Meanwhile, place 1/2 cup of the milk, 1/2 cup of water, the salt, and 1/2 teaspoon of the thyme in a medium saucepan. Bring to a boil. Slowly pour in the polenta, whisking constantly. Cook, stirring, about 2 minutes, until the polenta thickens. Stir in all but 2 tablespoons of the cheese, the remaining milk, and the butter. Using a small spoon, quickly spoon the polenta into the mushroom caps. Garnish each cap with the remaining cheese. Place the caps on a baking sheet. Broil until the cheese is golden, about 1 minute. Garnish with the remaining thyme. Serve hot. Makes 2 dozen. Comments: Pecorino-Romano is an aged Italian sheep's-milk cheese with a sharp, intense flavor. It is worth searching out this cheese, but if you can't locate it, you can use Parmesan cheese. Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); 1g Total Fat; (34% calories from fat); trace Protein; 3g Carbohydrate; 2mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Polish Mushroom Soup with Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 8 Preparation Time :0:00 Categories : Mushrooms Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces dried mushrooms (4 to 6 mushrooms) -- see * Note 12 large dried shiitake mushrooms 3 quarts beef stock 5 medium celery ribs -- chopped 2 large onions -- chopped 5 carrots -- chopped 1 pound white button mushrooms -- sliced 2 tablespoons finely-chopped parsley 2 tablespoons finely-chopped dill 1 tablespoon kosher salt 1 cup orzo 2 tablespoons unsalted butter 2 tablespoons flour 1 cup sour cream Coarse salt Freshly-ground black pepper * Note: Martha Stewart's mother makes this hearty soup with dried borowik mushrooms (a pungent variety from Poland) dried shiitakes, and fresh button mushrooms. Cepes can also be used. Rinse the dried mushrooms. Place each of the mushrooms in 2 cups of cold water and soak for at least 4 hours or overnight. In a large pot, bring the stock to a simmer. Add the celery, onions, and carrots. Strain the dried mushrooms, reserving the soaking liquid. Add the strained soaking liquid to the soup. Chop the hydrated mushrooms into 1/4-inch pieces slightly larger than the diced vegetables and add to the soup. Add the sliced white button mushrooms. Cover and cook the soup until the vegetables are tender, about 60 minutes. Bring the soup to a boil. Stirring constantly, add the orzo. Reduce the heat to a gentle boil and, stirring occasionally to prevent the pasta from sticking, cook until the orzo is cooked through, another 6 to 8 minutes. Meanwhile melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup of the broth from the soup and add to the roux, whisking constantly until slightly thickened and free of lumps. Stir the thickened liquid into the soup. Add the chopped parsley and dill. Finish the soup with sour cream: Add 1/4 cup of the thickened soup to the sour cream. Whisk until smooth. Add the sour cream to the soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper. Serves 8 to 12. Cuisine: "Polish" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 10g Total Fat; (36% calories from fat); 7g Protein; 32g Carbohydrate; 21mg Cholesterol; 3946mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pommes De Terre Soufflees With Julia And Jacques Recipe By :Julia Child and Jacques Pépin Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large evenly-shaped Idaho or russet potatoes -- to 4, each about 10 to 12 oz 3 quarts vegetable oil, such as corn, cottonseed or canola Salt -- to taste Peel potatoes. Using a paring knife, trim each into a uniform oblong with flat sides and a flat bottom. Starting with the flat bottom, slice the potatoes on the straight blade of a mandoline into uniform thin slices 1/4-inch thick (or slice by hand into identical slices just a bit thicker than 1/8 inch). Place slices in a bowl of cold water as you slice them to prevent the flesh from discoloring. Pour oil into two deep skillets to a depth of at least 1 1/2 inches. Place pans next to each other on stovetop. Heat oil in one to a steady temperature of 300 to 320 degrees and the other to 360 degrees. Measure temperatures frequently with a deep-frying thermometer. Line a baking sheet with parchment paper; set aside. Dry potato slices well on paper towels. Layer them in paper towels, and keep them covered while frying in batches. Slide about 15 slices into the 300 degree oil. Begin shaking pan very lightly to move slices around. Be careful not to splatter hot oil; only a small movement is necessary. Adjust heat to maintain temperature at 300 to 320 degrees. Cook slices, shaking skillet gently but continuously, until small blisters begin to form on surface of slices, 3 to 4 minutes. If slices are browning, remove pan from heat briefly to cool oil slightly (continue shaking), then return to heat. With a skimmer, scoop up 4 or 5 slices from first pan, and allow oil to drip off for 6 to 8 seconds so potato slices soften slightly. Lower skimmer into hotter oil in second skillet, allowing slices to puff in oil for a second or two, then lift them out immediately. Place slices that have fully puffed on lined baking sheet to rest until final frying. (Slices that didn't inflate should be set aside to eat; they can be fried again just to brown, if desired.) Remove remaining slices from first skillet, 4 or 5 at a time, and fry as above in hot oil. Place all inflated slices on baking sheet, and cover with a towel or plastic wrap. Repeat entire process with remaining raw slices of potatoes, frying 15 at a time. Can be made ahead up to this point and held at room temperature for several hours. When ready to serve, reheat oil in one skillet to 350 to 375 degrees. Line a baking sheet with paper towels. Place reserved cooked slices, 8 or 10 at a time, in oil. They will inflate again and begin to brown. Keep turning over and stirring with skimmer until they are evenly colored and crisp on the outside, about 1 minute. Remove to baking sheet. Keep in a warm spot while frying remaining slices. Season with salt, and serve in a napkin-lined bowl. This recipe yields 4 servings. Comments: In 1847, a chef from the French village of Saint-Germain-en-Laye prepared french fries for a local banquet to be held in honor of King Louis-Phillippe. When the royal train was delayed, the chef tried to reheat the cold potatoes by cooking them in a hotter pan, which caused them to balloon with steam. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Julia Child and Jacques Pépin Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Popcorn Balls Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter -- plus more 1 bag miniature marshmallows - (10 oz) 1/4 cup light brown sugar - (firmly packed) 3 quarts popped popcorn 1 cup candy such as M & M's Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar and stir until melted. Remove from heat. Pour popcorn and M & Ms into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment-lined baking sheet to dry slightly. This recipe yields about 12 balls. Comments: To wrap the balls cut squares of waxed, tissue, or glassine paper into squares big enough to envelop the popcorn ball and still have enough extra to form a stem. Using a pumpkin leaf as a guide, draw and cut three leaves out of green construction paper. Punch a hole in the bottom of each leaf. Thread a two-foot length of floral wire, which is similar in appearance to household twist-ties, through the leaves and wrap the wire around the top of the covered popcorn ball. Train the ends of the wire around a pencil to simulate the curled vines of a pumpkin. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 4g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Popcorn On The Cob Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Popping corn on the cob Brown paper lunch bag Salt Melted butter In Colonial times, Native Americans popped corn by throwing it on hot stones over a fire and catching it as it popped. Today, a far simpler method is popping corn on the cob in the microwave. Place an ear of fresh corn in a brown paper lunch bag, and fold the top of the bag closed. Put it in the microwave on high for about 2 minutes, or until the corn has stopped popping. Transfer the popcorn to a bowl, and add a little salt and melted butter. This recipe yields ?? servings. Comments: If you're going over to a friend's house to watch a movie, bring along a popcorn gift bundle. To make one, roll up an ear of corn in a brown paper lunch bag and tie it with natural twine. Attach a tag to the twine with the popping instructions. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Poppy Seed Tartlets With Lemon Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon poppy seeds === LEMON CURD === 12 large egg yolks Zest of 2 lemons 1 cup fresh lemon juice 1 1/2 cups sugar 1 cup cold unsalted butter -- cut up === POPPY-SEED PATE SUCREE === 2 1/2 cups all-purpose flour 3 tablespoons sugar 2 tablespoons poppy seeds 1 cup cold unsalted butter -- cut up 4 tablespoons ice water 2 large egg yolks -- lightly beaten Vegetable-oil cooking spray === CANDIED LEMON SLICES === 3 lemons 4 cups sugar 4 cups water === SWEETENED WHIPPED CREAM === 2/3 cup heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Make the Lemon Curd: Combine yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Using a whisk, combine mixture. Place over medium heat, stirring constantly with a wooden spoon; make sure to stir sides and bottom of saucepan. Cook until mixture is thick enough to coat the back of wooden spoon, 20 to 25 minutes. Remove the saucepan from heat. Hold a fine sieve over a medium bowl, and push mixture through sieve with the back of a ladle. Add the butter, one piece at a time, stirring with the wooden spoon to incorporate into a smooth consistency. Transfer to a medium bowl. Lay plastic wrap directly on surface to avoid forming a skin, and wrap tightly. Place in the refrigerator until firm and chilled, about 3 hours. Lemon Curd may be made up to 1 day in advance. Make the Poppy-Seed Pate Sucree: Heat oven to 375 degrees. Place flour, sugar, and poppy seeds in food processor. Add butter; process until mixture resembles coarse meal, approximately 10 seconds. With machine running, add ice water and egg yolks through the feed tube, and process until the dough holds together. Turn dough out onto a piece of plastic wrap; press into a flat circle. Wrap in plastic, and chill for at least 1 hour. Coat tartlet pans with cooking spray. On a lightly floured board, roll out dough to 1/8-inch thickness. Using a round 3 1/2-inch pastry cutter, cut out 36 circles. Press dough into molds, and place a second tartlet pan of the same size on top; press the two together lightly. Bake 8 to 10 minutes; when the pastry begins to brown around the edges, remove the top pan, and continue baking until the pastry dries out and turns golden brown, 4 to 6 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 5 days. Make the Candied Lemon Slices: Using a mandoline, cut lemons into thin slices. Place sugar and water in a heavy saucepan. Place over medium-high heat; bring to a boil, stirring to dissolve sugar. Add lemon slices to sugar water; bring to a second boil. Remove from heat, and let cool to room temperature. Store refrigerated in covered plastic container up to 1 week. Make the Sweetened Whipped Cream: Place cream, sugar, and vanilla in the bowl of an electric mixer, and beat on medium speed until soft peaks form, about 4 minutes. Prepare as close to serving time as possible. To assemble, follow these instructions. Place Lemon Curd in a pastry bag, fitted with a #7 round piping tip. Pipe approximately 2 tablespoons curd into the center of each Poppy-Seed Pate-Sucree shell. Drain the Candied Lemon Slices from the syrup, and remove any seeds. Fit another pastry bag with a #35 star tip, and fill with Sweetened Whipped Cream. Place one Candied Lemon Slice on top of each Lemon Curd, and finish with a rosette of Sweetened Whipped Cream. Sprinkle with poppy seeds, and serve. Assemble as close to serving time as possible. This recipe yields 2 dozen. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 6g Total Fat; (17% calories from fat); 3g Protein; 60g Carbohydrate; 133mg Cholesterol; 9mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poppy-Seed Pate Sucree Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Pastry Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 3 tablespoons sugar 2 tablespoons poppy seeds 1 cup cold unsalted butter -- cut up 4 tablespoons ice water 2 large egg yolks -- lightly beaten vegetable-oil cooking spray Place flour, sugar, and poppy seeds in food processor. Add butter; process until mixture resembles coarse meal, approximately 10 seconds. With machine running, add ice water and egg yolks through the feed tube, and process until the dough holds together. Turn dough out onto a piece of plastic wrap; press into a flat circle. Wrap in plastic, and chill for at least 1 hour. Heat oven to 375 degrees. Coat tartlet pans with cooking spray. On a lightly floured board, roll out dough to 1/8-inch thickness. Using a round 3 1/2-inch pastry cutter, cut out 36 circles. Press dough into molds, and place a second tartlet pan of the same size on top; press the two together lightly. Bake 8 to 10 minutes; when the pastry begins to brown around the edges, remove the top pan, and continue baking until the pastry dries out and turns golden brown, 4 to 6 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 5 days. Makes 24 three-inch shells. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "24 tart shells" - - - - - - - - - - - - - - - - - - - Per serving: 1495 Calories (kcal); 21g Total Fat; (12% calories from fat); 41g Protein; 281g Carbohydrate; 425mg Cholesterol; 26mg Sodium Food Exchanges: 16 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Porcini Stuffed Mushrooms with Camembert Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 recipe Golden Mushroom Caps -- (see recipe) with their reserved stems, cleaned, and finely chopped 1 small shallot -- minced 4 ounces fresh porcini mushrooms -- roughly chopped (or 1 oz dried porcini, rehydrated, plus 3 oz white button mushrooms) 2 tablespoons dry white wine Kosher salt Freshly-ground black pepper 3 ounces Camembert cheese Heat the butter in a medium skillet over medium heat. Add the mushroom stems and shallots and cook until the shallots are translucent, 2 to 4 minutes. Add the white wine, scraping up any bits that may be on the bottom of the pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper to taste and remove from the heat. Heat the oven to broil with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside. Slice the Camembert into 24 small pieces, each slice just large enough to cover about half of the filling. Set aside. Broil the filled mushroom caps until hot throughout, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot. Makes 2 dozen. Comments: Porcinis, also known as cepes, are among my favorite wild mushrooms. They are available fresh in late spring or autumn and dried year-round. When using dried, rehydrate them before incorporating into the recipe. Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (78% calories from fat); 1g Protein; trace Carbohydrate; 4mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Porcupine Apples With Michel Recipe By :Recipe from Michel Richard Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups peanut oil -- for frying 4 large eggs 1 cup all-purpose flour 1/4 pound kataifi -- see * Note 3 apples -- pared, cored, and cut into eighths Confectioners' sugar -- for serving Vanilla ice cream -- for serving * Note: Kataifi is shredded phyllo dough Heat oven to 350 degrees. Heat oil in a medium saucepan to 350 degrees. Cut kataifi into 1-inch lengths and break apart. You should have about 4 cups. In a small bowl, lightly beat eggs. Place flour in a second small bowl. Place kataifi in a large bowl. Dredge apples in flour. Using a slotted spoon, transfer apples to egg to coat. Remove, and toss apples in kataifi to coat. Place a piece of apple on an 8-inch wooden skewer. Immerse carefully in the hot oil, avoiding the bottom of the saucepan. Fry just until set and golden, about one minute. Remove from skewer, and transfer to a parchment-lined baking sheet. Repeat with remaining apples. Transfer baking sheet to oven, and bake apples until tender when pierced with the tip of a knife, about 20 minutes. Sprinkle with confectioners' sugar. Serve warm with ice cream. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1075 Calories (kcal); 111g Total Fat; (91% calories from fat); 4g Protein; 20g Carbohydrate; 94mg Cholesterol; 28mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 22 Fat; 0 Other Carbohydrates NOTES : Chef Michel Richard of the restaurants Citrus, in Los Angeles, and Citronelle in Washington, D.C. and Santa Barbara, California is the author of "Michel Richard's Home Cooking with a French Accent" (William Morrow and Company, 1993) Out of Print Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Broth With Tofu And Vegetables Recipe By :Lily Mei, Martha's friend in Jackson Heights, NY Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups pork broth -- skimmed of fat 2 large shiitake mushroom caps -- cleaned, and sliced 1/4" thick 1 soft tofu cake - (12 oz) -- cut into 1 1/2" by 1" by 1/4" pieces 1 teaspoon coarse salt 1/2 pound fresh tender greens, such as watercress, pea shoots or baby spinach Toasted sesame oil -- a few drops In a medium saucepan, bring broth to a boil over high heat. Add mushrooms, and return to a boil. Add tofu and salt. Return to a boil. Add greens, stir once, and remove from heat. Sprinkle with a few drops sesame oil. Serve immediately. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 313mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Scaloppine with Chris Recipe By :Recipe from Chris Schlesinger Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pork tenderloin - (10 to 14 oz) 3 tablespoons olive oil Coarse salt Freshly-ground black pepper 1 shallot -- minced 1 tablespoon Cognac 1/4 cup low-sodium chicken stock 1 tablespoon grainy mustard 3 tablespoons heavy cream 2 tablespoons minced plum tomato 1 tablespoon finely-chopped basil 2 radicchio -- quartered 1 teaspoon balsamic vinegar Cut pork into 4 pieces, crosswise. Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside. (A tournedo laid flat during pounding will result in meat with a stringy texture.) Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan and cook until browned. (You will see a release of juices on the surface of the meat after it has been turned, about 2 to 3 minutes per side.) Transfer meat to a platter and keep warm. Pour off any excess fat from skillet and discard. Meanwhile, heat a grill pan over medium-high heat (for the radicchio). Return skillet to heat, add the shallot and cook for about 1 minute. Remove skillet from heat and deglaze with cognac. Return skillet to stove and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, about 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over the pork. Meanwhile, toss radicchio with 2 tablespoons olive oil and salt and pepper to taste. Place on grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve along side pork scaloppine. Makes 2 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 29g Total Fat; (92% calories from fat); 2g Protein; 4g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Chris Schlesinger is the chef and owner of East Coast Grill; 1271 Cambridge Street; Inman Square ; Cambridge, MA 02139; 617-491-6568, for reservations Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloin And Apples Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 trimmed pork tenderloins - (10 oz ea) 4 sprigs thyme -- plus extra thyme sprigs for garnish Coarse salt -- to taste Freshly ground black pepper -- to taste 1 tablespoon olive oil 1 tablespoon unsalted butter 3 tart cooking apples -- halved horizontally 1/2 cup apple cider 2 tablespoons apple-cider vinegar === SAUTEED CABBAGE === 1 tablespoon butter 1/2 medium red cabbage head - (abt 1 1/4 lbs) -- thinly sliced 1/2 teaspoon caraway seeds 3/4 cup apple cider 1 tablespoon apple-cider vinegar Salt -- to taste Freshly ground black pepper -- to taste Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper. Heat olive oil and butter in an ovenproof skillet over high heat. Sear the pork until brown, about 2 minutes per side. At the same time, brown apples, cut-side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium-well, about 10 minutes. Remove meat to a cutting board and let rest 10 minutes; reserve apples in a bowl. Heat butter in medium skillet, over medium heat. Add cabbage, sauté for 1 minute. Add caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 minutes. Add 1 tablespoon cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper to taste. Return skillet meat has been cooked in to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in 2 tablespoons cider vinegar, reduce 1 minute more. Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 6g Total Fat; (63% calories from fat); trace Protein; 8g Carbohydrate; 10mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloin With Apricot Fennel Ragout Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons grainy mustard 2 tablespoons Dijon mustard Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 pork tenderloins - (12 oz ea) -- tied with twine 1/2 cup bread crumbs 3 tablespoons vegetable oil 1 tablespoon unsalted butter 4 large shallots -- trimmed, peeled, and quartered 1 small fennel bulb -- greens trimmed, and bulb cut into thin slices 1 1/2 cups Homemade Chicken Stock -- skimmed of fat = (or canned low-sodium chicken broth) 12 dried apricots 1/4 cup cognac 1 teaspoon fresh thyme -- plus more for garnish Preheat the oven to 400 degrees. In a small bowl, combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with bread crumbs. Pat coating onto tenderloins, and set aside. Heat a large, heavy skillet with an ovenproof handle over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from skillet; set aside. Add remaining oil and butter to skillet. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes. Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees on an instant-read thermometer, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork into 1/2-inch-thick slices. Garnish with thyme, and serve warm with vegetables and sauce. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1171 Calories (kcal); 17g Total Fat; (12% calories from fat); 18g Protein; 258g Carbohydrate; 8mg Cholesterol; 435mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 16 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloin With Port Sauce With James Recipe By :James Peterson Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive or vegetable oil 2 pork tenderloins - (1 lb ea) Coarse salt - to taste Freshly-ground black pepper -- to taste 1/2 cup port wine 1 cup chicken stock 2 tablespoons unsalted butter - (1/4 stick) 1 teaspoon red-wine vinegar -- or more to taste Heat oil in a medium, heavy-bottomed skillet over high heat. Remove silver skin from pork tenderloins and slice crosswise into 1-inch pieces. Pat pork dry, and season with salt and pepper. Cook pork in oil until brown, about 4 minutes per side. Transfer to a warm platter; set aside. Remove skillet from heat. Discard fat, and add port; return skillet to heat. Deglaze sauce, scraping with a wooden spoon to loosen the browned bits from bottom of pan. Continue cooking until sauce is reduced to about 2 tablespoons. Add broth, and cook until sauce is lightly syrupy, about 4 minutes. Whisk in butter, a little at a time, gently shaking pan while whisking. Stir in vinegar. Taste, and adjust for seasoning. Spoon sauce over pork, and serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 538mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of chef James Peterson, author of "Essentials of Cooking." Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Porterhouse Steak Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 porterhouse steak, 1 1/2" thick Coarse salt -- to taste Freshly-ground black pepper -- to taste Extra-virgin olive oil Heat broiler on high. Season steak on both sides with salt and pepper, and brush with olive oil to lightly coat. Place in broiler pan and transfer to broiler. Broil for 9 minutes, turn, and continue to broil for another 9 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving. Serves 1. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Porterhouse Steak with Franck Recipe By :Recipe from Franck Deletrain Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 ounces porterhouse steak, 2" thick -- well trimmed 3 sprigs fresh rosemary 1 garlic clove -- thinly sliced 1/4 cup extra-virgin olive oil Freshly-ground black pepper 1 tablespoon unsalted butter coarse salt -- to taste 1/2 cup Pinot Noir or another robust red wine === COMPOUND BUTTER === 2 tablespoons unsalted butter -- softened 1 teaspoon soy sauce 1 shallot -- minced 1 clove garlic -- minced 1/2 large jalapeno pepper -- seeded, chopped fine 1 teaspoon chopped fresh rosemary Prepare marinade. Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the the steak. Add steak and season with pepper. Turn to coat and reseason. Marinate overnight in the refrigerator. Meanwhile, prepare the compound butter. Combine the butter, soy sauce, shallot, garlic, jalepeno, and rosemary in a small bowl. Stir well to combine, refrigerate and reserve. Heat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining olive oil and butter. When hot add steak, a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn the garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes, for medium-rare, turning every 7 to 10 minutes. When done, transfer steak to a cutting board and let rest 5 to 7 minutes before slicing. While the steak rests, remove garlic and rosemary from skillet and heat over medium heat. Add wine and reduce by about one third. Add compound butter and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice an angle into pieces about 1/2-inch thick; do not to poke the meat with the carving fork or you will lose juices. Serve with warm pan sauce drizzled over the meat. Makes 2 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 406 Calories (kcal); 44g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 47mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Franck Deletrain is the executive chef at Patroon; 160 East 46th Street; NY, NY 10017 (212-883-7373 for reservations) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portobello Fries And Ponzu Sauce With Ed Recipe By :Edward Brown Serving Size : 6 Preparation Time :0:00 Categories : Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups canola oil 8 portobello mushrooms 1 3/4 cups all-purpose flour -- plus more 2 cups club soda 2 large eggs 1 teaspoon coarse salt Sea salt -- to taste === PONZU SAUCE === 1 teaspoon soy sauce 3 tablespoons ketjap manis -- see * Note 1 teaspoon Thai fish sauce 6 tablespoons mirin 2 teaspoons rice-wine vinegar 2 slices ginger, 1/8" thick -- smashed * Note: Ketjap manis is a sweet mild soy sauce. For the Ponzu Sauce: In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve. (Makes about 2/3 cup) Heat oil to 325 degrees. Remove stems and gills from mushrooms. Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter. Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1813 Calories (kcal); 184g Total Fat; (89% calories from fat); 10g Protein; 38g Carbohydrate; 62mg Cholesterol; 415mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 36 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Edward Brown, Executive Chef, The Sea Grill, Rockefeller Center, 19 West 49th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portobello Pizza Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Mushrooms Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large portobello mushrooms - (abt 2 oz ea) 4 tablespoons olive oil -- plus more 1 tablespoon balsamic vinegar 1/2 cup dry white wine Coarse salt Freshly ground pepper 8 sprigs fresh thyme -- picked 1 bunch trimmed broccoli rabe cut into 1" pieces 1 garlic clove -- thinly sliced 1 garlic clove -- minced 1 pinch red pepper flakes 1 pint mixed pear tomatoes, yellow, red, and orange 1/4 cup thinly sliced basil leaves 1 halved fennel bulb -- thinly sliced 1/2 pound prosciutto -- thinly sliced 1 ball fresh mozzarella cheese - (abt 1 lb) -- thinly sliced 3 ounces shaved Parmesan cheese 1/4 cup pitted oil cured black olives Heat oven to 400 degrees. Place 1 tablespoon olive oil in roasting pan. Remove stems from mushrooms and arrange caps in a large roasting pan, bottom-side up. Drizzle mushrooms with balsamic vinegar and wine. Season with salt and pepper. Scatter thyme leaves and sprigs over mushrooms, and cover the roasting pan with foil. Transfer to oven, and roast until mushrooms are fork-tender and cooked through, about 25 to 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green and just tender, about 1 to 2 minutes. Remove from heat, drain, and transfer to a bowl of ice water. When cool, drain, and pat dry. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add sliced garlic, and cook until fragrant, about 30 seconds. Add blanched broccoli rabe, red pepper flakes, and season with salt and pepper. Sauté until broccoli rabe is tender and heated through, about 3 to 4 minutes. Remove from heat, transfer rabe to a bowl, and return skillet to heat. Add 1 tablespoon olive oil to skillet. Add minced garlic, and heat until fragrant, about 30 seconds. Add cherry tomatoes and basil. Sauté tomatoes, shaking pan often until tomatoes just pop, about 3 to 4 minutes. Season with salt and pepper. Remove from heat, and set aside. Return skillet to heat. Add 1 tablespoon olive oil to skillet. Add half of the fennel, reserving the other half, which will be used as a topping. Season with salt and pepper. Cook until limp, about 2 to 3 minutes. Remove from heat, and set aside. Remove mushrooms from oven, and arrange on serving platter, bottom-side up. Arrange toppings on mushrooms as desired. Layer broccoli rabe with fresh tomatoes and mozzarella. Melt the cheese by placing the mushroom pizzas under the broiler. Drizzle mushroom pizzas with olive oil, and serve immediately. Makes 8 individual pizzas. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 9g Total Fat; (70% calories from fat); 8g Protein; 1g Carbohydrate; 20mg Cholesterol; 766mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pot-Au-Feu Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Meats Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 quarts veal stock 1 3/4 pounds chicken -- trussed 3 pounds beef short ribs - (to 4 lbs) 5 pounds brisket - (to 6 lbs) Bouquet garni -- see * Note 10 marrow bones, 1" thick 10 large leeks 2 celery hearts -- quartered 16 peeled baby carrots -- trim stem to 1/2" 16 small red potatoes 8 baby turnips -- peeled 1 savoy cabbage -- cut into eighths 1 pound haricots verts -- trimmed Salt Freshly-ground black pepper === GARNISHES === 1 baguette -- cut 1/2" slices, and toasted Dijon mustard 1 cup Kalamata olives 1 cup cornichons 1/2 prepared horseradish Coarse salt * Note: Make Bouquet Garni using 4 bay leaves, 12 parsley stems, 1 bunch thyme and 12 peppercorns. Heat oven to 425 degrees. Degrease stock, and add to a 20-quart stockpot. Bring to a boil, reduce heat, and simmer over medium-low heat. Place chicken in a roasting pan, and roast until skin is golden brown, about 30 minutes. Cut short ribs into 5 1/2- by 3-inch pieces and tie. Add short ribs, brisket, bouquet garni, and roasted chicken to stockpot, and simmer for 2 hours. Reduce oven to 375 degrees. Rub the cut side of the marrow bones with salt. Wash and clean the leeks. Remove the dark green tops, and slice into twenty 1/2- by 9-inch strips. Cut the whites in half lengthwise, and set aside. Crisscross two strips of leek tops over each marrow bone, and bind with kitchen string. Place marrow bones in a small roasting pan, and add just enough cold water to cover (about 1 1/2 cups). Cover roasting pan with foil, and bake until marrow is opaque, about 1 hour. Remove from oven, keep covered, and set aside. After the meats have simmered for 2 hours, add celery hearts, reserved leeks, carrots, potatoes, turnips, and cabbage. Cook until vegetables and meats are tender, about 20 minutes. Add the haricots verts, and cook 10 minutes. To serve, remove meats and vegetables from broth. Serve broth as a first course or as an accompaniment. Slice the brisket against the grain into thin slices. Untie the short ribs, removing any gristle. Separate chicken legs and thighs, and remove breast meat from the bone, slicing into thirds. Place the sliced meats and marrow in the center of a large platter, and surround with vegetables. Pass the garnishes. Serves 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 651 Calories (kcal); 22g Total Fat; (30% calories from fat); 25g Protein; 87g Carbohydrate; 65mg Cholesterol; 5786mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato And Chorizo Tacos With Avocado Salsa Recipe By :Rick Bayless Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium red-skin boiling or Yukon gold potatoes -- (1 1/2 lbs) Coarse salt -- to taste 1 pound Mexican chorizo sausage -- casing removed 1 small white onion -- finely chopped 3 medium tomatillos -- husked, rinsed, and coarsely chopped 1 garlic clove 1 jalapeño -- stemmed 1 large ripe avocado -- peeled, pitted 12 soft cornmeal tortillas Peel potatoes and cut into 1/2-inch cubes. In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside. In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat. Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeño. Pulse until fine. Add avocado, and pulse until combined. Season with salt. Warm the tortillas as instructed below. Top each with potato mixture and avocado salsa, fold in half, and serve. This recipe yields 12 tacos. Comments: The secret to an authentic-tasting taco is the tortilla, the unleavened Mexican cornmeal bread that serves as its base. To get fresh-baked flavor from store-bought tortillas, chef Rick Bayless wraps them in a clean, damp kitchen towel and warms them for four minutes in a covered microwave-safe casserole dish. Then he lets them stand a few minutes before adding the potato-and-chorizo filling and avocado salsa. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rick Bayless, chef and co-owner, Frontera Grill and Topolobampo, 445 North Clark Street, Chicago, IL Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato and Greens Soup Recipe By :Recipe from General Colin Powell Serving Size : 0 Preparation Time :0:00 Categories : Potatoes Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1/4 cup unsalted butter 6 thinly-sliced yellow onions 4 sprigs parsley 2 sprigs thyme 4 black peppercorns 2 bay leaves 22 peeled Russet potatoes -- cut 3/4" cubes 2 tablespoons coarse salt 4 gallons chicken stock 6 bunches escarole -- coarsely chopped Coarse salt Freshly-ground black pepper Heat oil and butter in a large stockpot set over medium heat. Add sliced onions. Cook, stirring occasionally, until translucent, about 15 minutes. Meanwhile, prepare a bouquet garni: Tie parsley, thyme, peppercorns, and bay leaves in a piece of cheesecloth. Add sachet to pot. Add potatoes, salt, and stock. Bring to a boil (this will take about 1 hour). Reduce heat to simmer, and cook until tender, about 15 minutes. Remove from heat. Remove bouquet garni. Puree soup in stockpot with a hand blender. Bring soup back to a simmer over medium-high heat. Stir in escarole, and cook until the greens are wilted, about 5 minutes. Season with salt and pepper to taste. Makes 22 quarts. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "22 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 2461 Calories (kcal); 115g Total Fat; (61% calories from fat); 69g Protein; 92g Carbohydrate; 124mg Cholesterol; 148912mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates NOTES : General Colin Powell, USA, Ret. is chairman of America's Promise, 909 North Washington Street, Suite 400, Alexandria, VA 22314-1556, (703) 684-4500, Fax: (703) 535-3900 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Cakes With Chicken Livers And Fromage Recipe By :Daniel Boulud Serving Size : 6 Preparation Time :0:00 Categories : Cheese Chicken Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === HERBED FROMAGE BLANC === 1 1/2 cups Fromage blanc 1 tablespoon Finely chopped chives 1 tablespoon Finely chopped parsley 1 teaspoon Finely chopped tarragon 1 1/2 teaspoons Finely minced shallot -- first rinsed in cold water, and dried well 1 tablespoon Olive oil 1 1/2 teaspoons Red-wine vinegar Salt and freshly ground pepper === POTATO CAKES === Coarse salt 2 pounds Yukon gold potatoes 5 tablespoons Unsalted butter -- room temp Butter for molds Salt and fresh ground white pepper === CHICKEN LIVERS === 1 pound Chicken livers -- trimmed, halved Salt and freshly ground pepper 3 tablespoons Unsalted butter 1 tablespoon Finely chopped shallots 2 tablespoons Sherry vinegar === SALAD === Salad greens Salt and freshly ground pepper Olive oil Sherry vinegar To make the Herbed Fromage Blanc: In a medium bowl, whisk together the fromage blanc, herbs, shallot, olive oil, and vinegar. Season with salt and pepper. Store in an airtight container, refrigerated, up to 2 hours before serving. To make the Potato Cakes: Heat oven to 400 degrees. Spread an even 1/2-inch-thick layer of coarse salt in the bottom of an ovenproof skillet large enough to hold the potatoes. Arrange potatoes in the skillet. Place skillet in the oven, and bake 1 hour 10 minutes; the potatoes should give easily when squeezed. Remove potatoes from the skillet, and let cool 5 minutes. While the potatoes are cooling, arrange six double layers of foil (each about 4-inches square) on a baking sheet. Butter six 3- by 3/4-inch round ring molds; place one on each square of foil. To get the best texture from the potatoes, you must work with them while they're hot. Peel the potatoes, and place in a wooden bowl. Add 4 tablespoons butter, and crush the potatoes; season with salt and pepper. Spoon the potato mixture into the molds, mounding them a little on the tops. Place a large saute pan over medium heat. Add the remaining tablespoon butter, and cook until hot. Lifting the foil squares, transfer potato cakes to pan, and invert cakes into hot butter. Cook cakes on both sides just until golden, about 3 to 5 minutes per side. Return the cooked cakes to baking sheet to keep warm. To make the Chicken Livers: Rinse the chicken livers under cold running water, and pat them dry between paper towels. Season with salt and pepper. Melt 1 tablespoon butter in a saute pan over high heat. When the butter is hot, add livers. Cook 2 minutes on one side. Turn over, and immediately add the shallot; cook 2 minutes more. Add vinegar, and boil 1 minute. Remove pan from heat. Reduce heat to low, and return pan to heat with remaining 2 tablespoons butter. To assemble the Salad: Place salad greens in a large bowl, and season with salt and pepper. Dress with a little olive oil and vinegar. For each serving, place a spoonful of fromage blanc on top of a hot, crisp potato cake, and adorn the fromage blanc with the chicken livers. Drizzle the chicken livers with the pan sauce, and put a small mound of salad on the other side. Serve. Serves 6. Recipe Source: Martha Stewart Living - Recipe from Daniel Boulud, owner and executive chef of Cafe Boulud Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 20g Total Fat; (73% calories from fat); 14g Protein; 3g Carbohydrate; 374mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Galette Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons clarified butter -- plus more 2 large sprigs fresh thyme -- plus more 2 large russet potatoes -- peeled, and sliced 1/16" thick Coarse salt -- to taste Freshly-ground black pepper -- to taste Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium sauté pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes. Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned-side up. Season with salt and pepper. Cover with sauté pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top sauté pan 5 minutes before removing skillet from oven. Carefully slide gallette out onto cutting board. Cut into wedges, and serve immediately. This recipe yields 2 to 4 servings. Comments: A galette is a flat, round cake, either savory or sweet. A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 13g Total Fat; (65% calories from fat); 2g Protein; 13g Carbohydrate; 33mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Potato Latkes With Sharon Recipe By :Recipe from "The 2nd Ave. Deli Cookbook" by Sharon Lebewohl and Rena Bulkin Serving Size : 0 Preparation Time :0:00 Categories : Pancakes Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds baking potatoes -- peeled, quartered 1 1/2 cups grated onions - (abt 2 large) 3 large eggs -- lightly beaten 1 teaspoon baking powder 1 1/4 cups corn oil 1 cup all-purpose flour 2 1/2 teaspoons coarse salt 1/4 teaspoon freshly-ground black pepper 2 cups matzo meal Applesauce -- for garnish Sour cream -- for garnish Heat oven to 400 degrees. In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl. Finely grate onions, and mix 1 1/2 cups into potatoes. Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well. Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes. Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and/or sour cream. This recipe yields 20 pancakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "20 pancakes" - - - - - - - - - - - - - - - - - - - Per serving: 5000 Calories (kcal); 292g Total Fat; (52% calories from fat); 77g Protein; 518g Carbohydrate; 561mg Cholesterol; 5430mg Sodium Food Exchanges: 34 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 56 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Pierogi with Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 60 Preparation Time :0:00 Categories : Pasta Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 2 tablespoons sour cream 1 cup milk 1 cup water 4 1/2 cups all-purpose flour - (to 5 cups) 4 tablespoons unsalted butter -- melted 2 tablespoons cornmeal 5 pounds baking potatoes -- peeled, quartered 1/4 pound unsalted butter -- melted 1/2 cup cheddar cheese -- grated 4 ounces cream cheese Coarse salt Freshly-ground black pepper In a medium bowl whisk the egg. Add the sour cream and whisk until smooth. Add the milk and water and whisk until combined. Slowly add about 3 cups of flour and stir to combine with a wooden spoon. Turn dough out onto a well floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in to it. Continue kneading for about 8 to 10 minutes working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare the filling. Cook potatoes in salted boiling water until fork-tender. Drain and mash with a potato masher. Add melted butter and cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat and bring to a boil. Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking. On a floured surface, roll out dough to about 1/8-inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter cut out as many circles as possible. Gather scraps together and reroll, and continue cutting. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with melted butter. Remove pierogi from pot and transfer to platter to prevent sticking. Serve immediately. Makes about 60. Cuisine: "Polish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 4g Total Fat; (48% calories from fat); 1g Protein; 7g Carbohydrate; 13mg Cholesterol; 17mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Pizza Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Pizza Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 1/2 teaspoons salt 3/4 teaspoon sugar 1 teaspoon instant dry yeast 1 3/4 cups water 2 cups thinly sliced potatoes -- (abt 2 potatoes) 1 tablespoon chopped onion 4 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1 sprig fresh rosemary Combine flour, 1/2 teaspoon salt, sugar and yeast in the bowl of an electric mixer, and slowly add cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high and continue to mix for about 10 minutes until the dough is smooth and elastic, and cleanly pulls away from the sides of the mixing bowl. Place dough in an oiled bowl and allow to rest for 2 to 4 hours until it has doubled in size. While the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for ten minutes; drain any accumulated water. In a medium bowl, combine potatoes,chopped onions, and 1 tablespoon olive oil, and set aside. Heat oven to 440 degrees. Divide dough in half. Place each piece on an oiled sheet pan. Using the palms of your hands, flatten dough out to the edges of the sheet pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and olive oil. Bake potato pizza for approximately 30 minutes, or until it has shrunk away from the edges of a pan and the bottom is golden brown. Remove from oven, and allow to cool slightly, slice into pieces and serve. Potato pizza is also delicious served at room temperature. Makes two 8-inch pizzas or one 14-inch pizza. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 7g Total Fat; (28% calories from fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 469mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Soup with Black Bread Sandwich Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- see * Note 1 teaspoon coarse salt 1 tablespoon unsalted butter 1 tablespoon olive oil 4 small onions -- sliced thin 3 cups buttermilk 1 tablespoon dill -- chopped Coarse salt Freshly-ground black pepper === BLACK BREAD SANDWICH === 4 slices pumpernickel bread 1 tablespoon sweet butter -- softened 1/2 English cucumber -- thinly sliced on an angle 1 tablespoon honey * Note: Use potato varieties such as "Gold Rush, "Austrian Crescent", "All Blue", and "Red LaSoda". Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil and reduce to a simmer; cook until fork tender, 10 to 20 minutes. While the potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly carmelized, 10 to 12 minutes. Meanwhile, make the Black Bread Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices on each piece of bread, and drizzle lightly with honey. Drain potatoes and let cool briefly. With a paring knife, remove a decorative band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with carmelized onions, season with salt and pepper, and garnish with dill. Serve immediately with Black Bread Sandwich. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 9g Total Fat; (18% calories from fat); 15g Protein; 79g Carbohydrate; 14mg Cholesterol; 897mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato, Sweet Potato, and Onion Latkes Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Pancakes Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 all-purpose potato -- peeled 1 sweet potato -- peeled 1/4 large white onion -- peeled 1 large egg -- room temperature 2 tablespoons flour 1 teaspoon salt -- or to taste 1/4 teaspoon freshly-ground black pepper Vegetable oil -- for frying Grate potatoes and onion using the largest holes of a 4-sided grater. Combine in a small bowl; add the egg, flour, salt, and pepper and stir well to combine. Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Drop batter by heaping tablespoonfuls into the pan and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream. Makes 2 dozen 2-inch latkes. POTATO, CARROT, AND PARSNIP VARIATION: Use 2 all-purpose potatoes, 1 medium carrot, and 1 small parsnip. POTATO, ONION, AND HORSERADISH VARIATION: Use 2 Yukon Gold potatoes, 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out. Cuisine: "Jewish" Source: "Martha Stewart Living, Dec 1994/Jan 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "24 latkes" - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 5g Total Fat; (12% calories from fat); 12g Protein; 68g Carbohydrate; 187mg Cholesterol; 2212mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potatoes in Salt Crust Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- halved Extra-virgin olive oil 2 tablespoons fresh rosemary leaves 3 pounds potatoes (30 to 40) -- scrubbed (yellow-finn, new, or fingerling potatoes) 1 1/2 pounds coarse salt 1/4 cup all-purpose flour 1 cup sour cream Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of the pan, and place the potatoes in a snug layer on top. In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes. Roast potatoes 1 hour and 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g Protein; 6g Carbohydrate; 17mg Cholesterol; 42697mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Preserved Lemons Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lemons 1/3 cup kosher salt 1/2 cup fresh lemon juice -- or more Olive oil -- (optional) Scrub and dry the lemons, then cut each one into eight wedges. Pour the salt into a pint jar with a nonreactive lid, pack in the lemon wedges, and cover the wedges completely with lemon juice. Store the jar in a cool, dark place for seven days; shake the jar daily in order to distribute the salt and juice. To use the preserved lemons, remove the lemons from the jar, and rinse them under running water, removing and discarding the pulp. Slice or chop the rind according to your needs. Keep preserved lemons refrigerated in their pickling liquid. Well-rinsed preserved lemons, with pulp removed, can also be stored covered in olive oil. The pickled taste and smooth texture of preserved lemons add a distinctively Moroccan twist to salads, fish, and chicken. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 30085mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pressed Sandwich Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium red bell peppers 1 1/2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 1/4 cup extra-virgin olive oil Salt Freshly-ground black pepper 1 loaf rustic Italian bread, such as ciabatta 1/2 cup prepared black-olive paste 8 ounces fresh goat cheese 8 ounces marinated artichokes 6 ounces prosciutto -- thinly sliced 1/4 pound thinly-sliced peppered salami 2 1/4 cups loosely-packed mixed fresh herbs, such as basil, cilantro, or parsley Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces. Serves 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "10 sandwiches" - - - - - - - - - - - - - - - - - - - Per serving: 913 Calories (kcal); 69g Total Fat; (67% calories from fat); 51g Protein; 25g Carbohydrate; 119mg Cholesterol; 4685mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Primary Veal Stock Recipe By :Recipe from Madeleine Kamman, chef and author Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds veal breast or other meats 2 cups dry white wine, preferably sauvignon blanc 6 medium yellow onions -- quartered 4 medium carrots -- coarsely chopped 10 large leeks, white and green parts -- well washed, coarsely chopped 1 celery rib (with leaves) from center of stalk 4 cloves 1 large bouquet garni -- see * Note 2 chicken bouillon cubes -- or 2 teaspoons salt * Note: To make Bouquet Garni, place 30 parsley stems, 2 large sprigs fresh thyme, and 2 small or 1 large bay leaf into a square of cheesecloth. Tie with kitchen twine. Preheat oven to 400 degrees. Cut the meat into large chunks, and remove as much fat as possible. Place the meat in a large roasting pan, and roast until all the juices in the pan have browned to a deep golden russet color, about 45 minutes, taking care not to burn the juices. Transfer the meat to a large stockpot. Discard the fat in the roasting pan. Place the roasting pan over medium-high heat and add the wine, or two cups water, scraping up the golden brown glaze at the bottom of the pan. Pour mixture into stockpot, and add 10 quarts of water. Bring to a boil, and add the vegetables, cloves, bouquet garni, and bouillon cubes or salt. Return to a boil, reduce heat to medium-low, partially cover, and simmer about 4 hours or until broth has a rich beef flavor; skimming off any scum from the surface during cooking. It may be necessary to add warm water to the pot during cooking to keep the water level approximately even throughout cooking. Once the stock is finished cooking, remove from heat and allow to cool to a more manageable temperature, about 160 degrees or higher. Strain the stock through a fine-meshed strainer either directly into storage containers or into a large bowl from which it can then be transferred into smaller storage containers. Once stock is in the storage containers, cool it down quickly by placing the containers into an ice-water bath. Once cooled completely, cover, and refrigerate. Keep containers refrigerated until all the fat has risen to the surface and hardened. Before using, break up the solidified fat, and discard. Keep refrigerated for up to 4 days or freeze for up to 6 months. To keep refrigerated stock longer, reboil it every fourth day. Reboil frozen stock for up to 5 minutes before using to prevent spoilage. Makes 10 quarts. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "10 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 481 Calories (kcal); 8g Total Fat; (13% calories from fat); 13g Protein; 104g Carbohydrate; 1mg Cholesterol; 5935mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prime Porterhouse Steak Recipe By :Recipe from Sasa Mahr-Batuz Serving Size : 10 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 prime porterhouse steaks, 2" thick -- (about 4 lbs) 1 tablespoon olive oil Coarse salt Freshly-ground black pepper Place steaks on the heated grill. Brush with olive oil. Season with salt and pepper. For rare steaks, cook 10 to 12 minutes per side. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Sasa Mahr-Batuz is co-owner of Barcelona Restaurant and Wine Bar, 63 North Main Street, South Norwalk, CT 06854. 203-899-0088; Fax: 203-854-9088 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Prime Rib 101 Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 three-rib first-cut prime-rib roast -- trimmed and tied 3 included short ribs -- tied, see * Note 2 tablespoons coarse salt 1 tablespoon freshly-ground black pepper 1 1/2 cups dry red wine * Note: Prime rib is another name for a standing rib roast. Real prime beef is sold only in the best butcher shops and restaurants. Ask for the first cut, which is the first three ribs in the short end of the beef. A trimmed three-rib roast, with the chine (backbone) and short ribs cut off, should weigh about nine pounds and feed six to eight people. Ask the butcher to include the short ribs -- cooked with the roast, they will add juice, fat, and flavor to the drippings. Trim Excess Fat: Have the butcher tie roast with kitchen twine to keep outer layer of meat from pulling away from inner rib eye. Tie short ribs for easy handling. Trim roast of excess fat, but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold -- let it stand at room temperature for about 2 hours. Season the Roast: Place short ribs and roast, fat-side up, in a heavy stainless-steel or other metal pan. (Nonstick pans yield fewer of the cooked-on bits, which make for more tasty juices.) The rib bones are a natural rack; you won't need a metal one. Rub the meat all over with salt and black pepper. Check Temperature With an Instant-Read Thermometer: Heat oven to 450 degrees. Transfer roast to the lowest rack, and cook 20 minutes. Reduce heat to 325 degrees, but don't open the door. For beef that's rare in the center and brown and crispy on the ends, cook for 1 hour and 25 minutes more. Check the internal temperature using an instant-read thermometer. Stick the probe about halfway into the thick end of roast between two ribs, making sure that it's not near a bone. (Bones conduct heat through the roast and are hot.) It should read around 115 degrees if done; if not, return roast to oven, and check temperature at 10-minute intervals. (While roast is resting, it will continue cooking, and the temperature will go up about 10 degrees.) Pour off Drippings: Transfer roast to a large platter. Place near stove to keep warm. Keep the short ribs as a snack or to use when making soup. Do not cover the roast, or the crisp exterior will get soggy. Pour all the drippings from the pan into a fat separator. These beef drippings are an essential ingredient in Yorkshire pudding. Deglaze the Pan: Place roasting pan over medium-high heat on top of stove. Carefully pour wine into the pan. Bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides. These crispy bits will add flavor to the pan juices. Reduce the heat to medium, and cook until the liquid is reduced by half, 5 to 8 minutes. Adjust the seasoning to taste with salt and pepper. Place a fine sieve (or a strainer lined with lightly dampened cheesecloth) in a medium heat-proof bowl, and pour juices through. Using a wooden spoon, press down on any remaining solids to extract all the juices. Discard the solids. Cover the bowl tightly with aluminum foil or plastic wrap. Keep the juices warm by setting the bowl over a saucepan containing one inch of barely simmering water. Pour Yorkshire Pudding (see recipe) batter into the roasting pan Add 1/4 cup of the reserved pan drippings from the fat separator to the roasting pan. Heat the pan with the drippings in a 425 degree oven for 5 minutes. Remove the cold Yorkshire Pudding batter from the refrigerator, stir well, and quickly pour into the pan. Cook for 20 to 30 minutes, until pudding has risen and is golden brown. Remove Ribs to Carve Roast: While pudding bakes, cut the twine with kitchen shears, and remove from roast. Arrange roast with bones perpendicular to platter. Grip the bones with one hand. With the other hand, slide the sharpened knife straight down between the meat and the bones, separating the two as you cut down. Continue until the bones are completely separated. Transfer the roast to a serving platter where it can easily be sliced. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1918mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Prosciutto And Arugula Pizza Recipe By :Pino Luongo Serving Size : 4 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Extra-virgin olive oil -- as needed 6 ounces fresh mozzarella -- cut 1/2" cubes 10 thin prosciutto di Parma slices - (abt 1/4 lb) 10 arugula leaves -- washed, dried === PIZZA DOUGH === 4 cups all-purpose flour -- plus more 3/4 ounce fresh yeast 2 teaspoons coarse salt 1/4 cup extra-virgin olive oil Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside. For the pizza dough, measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and 1/4 cup olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with olive oil. Repeat with remaining dough. Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven and top with prosciutto and arugula. Drizzle with olive oil. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 576 Calories (kcal); 15g Total Fat; (23% calories from fat); 13g Protein; 96g Carbohydrate; 0mg Cholesterol; 944mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Pino Luongo, owner of Coco Pazzo in New York City. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Provencal Onion and Herb Tart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups red and white pearl onions 1 tablespoon olive oil 1/4 tablespoon kosher salt 1/4 cup dry white wine 1 Pate Brisee tart shell -- pre-baked 1/2 cup freshly-grated Parmesan 2 teaspoons fresh thyme In a large saucepan, blanch the onions in boiling water for 5 minutes. Remove the onions from the water, peel, and set aside. Warm the olive oil over high heat in a large saute pan. Add the onions, sprinkle onions with salt, and saute over high heat for 7 minutes. Add wine, and continue to cook until the onions are very tender. Remove from heat. Sprinkle the tart shell with the grated Parmesan; reserve 1 tablespoon for later use. Arrange the onions on top of the cheese, and sprinkle onions with reserved Parmesan. Serve immediately. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 tart" - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 14g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1413mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Provençal Pistou Soup Recipe By :Recipe from Patricia Wells Serving Size : 12 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra-virgin olive oil 3 garlic cloves -- peeled, and halved lengthwise 10 garlic cloves -- peeled, and quartered lengthwise Bouquet garni sea salt -- to taste 1 pound shelled fresh small white (navy) beans (or 8 oz dried small white beans soaked in boiling water for 1 hour) 1 pound shelled fresh cranberry beans (or 8 oz dried cranberry beans soaked in boiling water for 1 hour) 3 medium leeks (white, tender green parts only) -- scrubbed, quartered, and finely sliced 8 medium carrots -- cut thin triangles 2 medium onions -- halved, and cut in thin rings 1 pound potatoes -- peeled, cubed 12 ounces zucchini -- cut thin triangles 12 ounces tomatoes -- peeled, cored, seeded, and chopped 2 tablespoons tomato paste 1 pound green beans -- trimmed, quartered 1 cup very fine pasta - (angel hair or orzo) 1 cup freshly-grated Parmigiano-Reggiano cheese 1 cup freshly-grated imported Gruyère cheese === PISTOU SAUCE === 4 large fresh garlic cloves -- peeled, minced Fine sea salt -- to taste 2 cups fresh basil leaves and flowers -- (loosely-packed) 1/2 cup extra-virgin olive oil To make the Pistou Sauce: By hand: Place the garlic and salt in a mortar, and mash with a pestle to form a paste. Add the basil, little by little, pounding and turning the pestle with a grinding motion to form a paste. Slowly add the oil, drop by drop, until all the oil has been used and the paste is homogenous. Salt to taste. Stir again before serving. In a food processor: Place the minced garlic, salt, and basil in the bowl of a food processor, and process to a paste. Add the oil and process again. Salt to taste. Stir again before serving. Transfer to a small bowl. Serve immediately. The sauce can be stored, covered and refrigerated, for 1 day, or frozen for up to 6 months. Bring to room temperature, and stir again before serving. (Makes about 1 cup) In a large, heavy-bottomed 10-quart stockpot, combine the olive oil, 3 halved garlic cloves, bouquet garni (several bay leaves and sprigs of thyme wrapped with the green part of a leek and tied securely with cotton twine), and salt. Stir to coat with the oil and cook over moderate heat until the garlic is fragrant and soft, about 2 minutes. Add the fresh or prepared dried beans, and stir to coat. Cook for 1 minute more. Add the leeks, carrots, onions, potatoes, and quartered garlic cloves, and cook until softened over moderate heat, stirring regularly, for about 10 minutes. This will give a lovely color and rich flavor to the soup. Add the zucchini, tomatoes, tomato paste, green beans, 3 quarts cold water, and salt to taste. Simmer gently, uncovered, until the navy and cranberry beans are tender, about 30 minutes (cooking time will vary according to the freshness of the beans). Add additional water if the soup becomes too thick. Add the pasta, and stir frequently to keep the pasta from sticking to the bottom of the pot, simmering until the pasta is cooked, about 5 minutes more. Taste for seasoning. Remove, and discard the bouquet garni. Serve the soup very hot, passing the Pistou Sauce and cheese to swirl into the soup. This recipe yields 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 18g Total Fat; (65% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France" (Scribner, 1996; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Puff Pastry Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups all-purpose flour 1 1/2 teaspoons coarse salt 1 pound unsalted butter -- chilled 1 cup ice water Combine the flour and salt in a large, chilled stainless-steel bowl. Slice the butter into paper-thin pieces. Using a pastry blender, or working with your fingertips, cut the butter into the flour until the butter is the size of peas, about 1/2-inch in diameter (do not use a food processor). Using a fork, stir in the water gradually, pressing the dough together with your hands as it becomes damp. Turn the dough out onto a well-floured board, and roll it into a rough rectangle with a short side facing you. The dough will be very crumbly. Fold the dough into thirds, and turn it a quarter to the right. Roll the dough into a large rectangle, 9 by 16 inches, and fold into thirds again. This completes the first double turn. Brush away any excess flour. Wrap the dough in plastic wrap, and chill for 30 minutes. Repeat rolling and folding two more times, chilling for 30 minutes after each double turn. With each turn the dough will become smoother and easier to handle. Roll out and bake as instructed in the recipe. The dough can be stored, wrapped well in plastic wrap, in the refrigerator for up to 2 days, or frozen for up to 3 months. To thaw, place in the refrigerator for 24 hours. Makes two pounds. Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter Inc. - $35" Yield: "2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 4961 Calories (kcal); 373g Total Fat; (67% calories from fat); 52g Protein; 358g Carbohydrate; 994mg Cholesterol; 2886mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pugliese Bread Recipe By :Jim Lahey Serving Size : 1 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Unbleached all-purpose flour 3 cups Water 2 tablespoons Salt 1 package Instant dry yeast - (4 oz) Olive oil -- for bowl Mix flour, water, and yeast together in a large mixing bowl. Knead vigorously on a lightly floured surface; dough should be sticky and wet. After ten minutes of perspiration and exhaustion, add salt. Kneed for an additional 5 to 7 minutes until dough begins to pull away from the working surface and develops a smooth, light sheen. Lightly coat the interior of a large mixing bowl with olive oil; make sure the bowl is at least three times larger than the dough. Set dough in bowl, and let rise until it triples in volume, about 2 to 2 1/2 hours. Heat the oven to 500 degrees with a baking stone or abaking cloche. Meanwhile, divide dough in half, and form two ovals or rounds. Allow to sit on generously floured parchment paper or dish towel. Let dough double in size, about 45 minutes. You are now ready to bake. Invert dough onto heated baking stone or cloche, and then score deeply with a razor or a sharp knife, making three slashes about 2 inches long. If you have a baking cloche, cover it immediately with the bell. If using a baking stone, you need to add moisture to the oven for at least 20 minutes of the baking process. To do this, place a pie pan filled with ice cubes on the floor of the oven to produce steam; refill withmore ice as necessary. After 20 minutes, remove the bell or moisture source and lower temperature to 425 degrees. Bake for an additional 25 minutes, until crust reaches a rich brown. Recipe Source: Martha Stewart Living - Recipe from Jim Lahey, proprietor Sullivan Street Bakery, 73 Sullivan Street, New York, NY 10012; 212-334-9435 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 12811mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pugliese Mushroom Hodge-Podge with Crostini Recipe By :Recipe from Mario Batali Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces chanterelle mushrooms 4 ounces cremini mushrooms 4 ounces oyster mushrooms 4 ounces yellow foot mushrooms 1/2 medium red onion -- thinly sliced 1 tablespoon hot red pepper flakes -- (optional) 4 scallions -- cut into 1" pieces 2 garlic cloves -- thinly sliced 1 cup dry white wine 4 ripe plum tomatoes -- halved Coarse salt Freshly-ground black pepper 4 slices Italian peasant bread, 1" thick === BASIC TOMATO SAUCE === 1/4 cup extra-virgin olive oil 1 Spanish onion -- diced 4 garlic cloves -- thinly sliced 3 tablespoons chopped fresh thyme (or 1 tbspn dried thyme) 1/2 medium carrot -- finely shredded 2 cans whole peeled tomatoes - (28 oz ea) Coarse salt -- to taste === GREEN-OLIVE PESTO === 1 1/2 cups pitted green olives, large or jumbo 1/2 chopped red onion 1/4 cup pine nuts 1 garlic clove -- thinly sliced 1/2 cup extra-virgin olive oil To make Basic Tomato Sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot, and cook until the carrot is soft, about 5 minutes. Crush tomatoes and add them with their juice, and bring to a boil, stirring often. Lower the heat, and simmer until thick, about 30 minutes. Season with salt and serve. This sauce will keep refrigerated for one week and up to six months in the freezer. (Makes 4 cups) To make the Green Olive Pesto: In a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. (Makes 2-1/2 cups) Brush mushrooms clean and break into pieces. In a heavy 4-quart saucepan, combine the mushrooms, red onion, red-pepper flakes, scallions, garlic, wine, tomatoes, and 1 cup of Basic Tomato Sauce, and bring to a boil. Lower the heat, and simmer, partially covered, for 20 minutes. The mixture should be thick, like a ragu. Season to taste with salt and pepper, and transfer to a large, shallow serving bowl. Toast the bread and smear with 1 cup of Green Olive Pesto. Stand the crostini upright at varying angles in the mushroom hodge-podge, and serve immediately. Serves 4. Cuisine: "Italian" Source: "Mario Batali is co-owner and chef of the acclaimed Italian restaurants Po and Babbo in New York City" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 582 Calories (kcal); 45g Total Fat; (71% calories from fat); 7g Protein; 34g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Challah With Sara Recipe By :Recipe from Sara Foster, owner of Foster's Markets in Durham and Chapel Hill, NC Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast - (1 1/2 pkgs) 3/4 cup egg yolks - (11 to 12 large eggs) 1 large egg yolk for glaze 1 tablespoon salt 2 tablespoons canola oil 1/4 cup honey 1 can pumpkin purée - (15 oz) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 8 cups all-purpose flour -- plus more Butter -- for bowl Place 1/2 cup warm water (105 degrees) in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit about 5 minutes, until mixture becomes foamy. In the bowl of an electric mixer, combine the egg yolks with 1/2 cup warm water. In a medium bowl, combine the salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Add the pumpkin mixture to the mixer bowl, and combine using the dough-hook attachment. Add the proofed yeast, stirring until mixture is combined. Slowly add the flour, 1 cup at a time, until all the flour is incorporated into a dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a buttered bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour. Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour. While the dough is rising, heat the oven to 350 degrees. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve. This recipe yields 2 loaves. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 4149 Calories (kcal); 37g Total Fat; (8% calories from fat); 104g Protein; 836g Carbohydrate; 0mg Cholesterol; 6420mg Sodium Food Exchanges: 50 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Flan Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Sugar 2 1/4 cups Milk 1 1/2 cups Canned pumpkin puree - (12 oz) 2 teaspoons Peeled grated fresh ginger 1/4 teaspoon Freshly grated nutmeg 1/2 teaspoon Ground cinnamon 3/4 teaspoon Salt 5 large Eggs 2 large Egg yolks 2 teaspoons Pure vanilla extract 1 cup Whipped cream Cinnamon sticks for garnish Set out six 5-inch-wide, 6-ounce ceramic pie dishes. Fill a large bowl three-quarters-full with cold water, and place it near the stove. (This cold-water bath will be used to stop the caramel from cooking.) Combine 1-1/4 cups sugar and 1/2 cup cool water in a small, heavy-bottomed saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Boil, brushing the sides occasionally with a wet pastry brush, until syrup turns deep amber (330 to 350 degrees on a candy thermometer). Don't stir the sugar once it's boiling; this only encourages recrystallization, which occurs when the sugar does not dissolve evenly. Quickly dunk bottom of pan in cold water, then remove from bowl. Quickly divide caramel among pie dishes; swirl to coat the bottoms. Set dishes aside to cool, about 15 minutes. (This can be done several hours ahead of time; the dishes can be left at room temperature.) Heat oven to 325 degrees. Pour milk into saucepan over high heat. Bring just to a boil; set aside. In a bowl, combine pumpkin pure, remaining 3/4 cup sugar, ginger, spices, salt, eggs, and egg yolks. Mix in vanilla and milk; pass through fine sieve, discarding solids. Divide mixture between the dishes. Transfer to a rimmed baking sheet large enough to hold them. Place baking sheet on center rack of oven; loosely drape a piece of foil over top of baking sheet (do not crimp or seal edges). Lift a corner of the foil and pour very hot water into sheet pan to reach 1/2 inch up the sides of the pie dishes. Bake 60 to 65 minutes, or until center of flan is nearly set; a thin-bladed knife inserted into center should come out clean. Remove the dishes from the water bath, dry underside and let slightly cool on wire rack. Refrigerate to set, several hours or overnight. (Let the water bath cool completely before removing it from the oven.) To unmold flan, run a knife carefully around edges, without cutting into flan. Place plate over top of pie pan and invert. Flan should fall with caramel sauce surrounding the flan. Serve with whipped cream. Garnish with cinnamon sticks. Makes 6 individual-size flans. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 458 Calories (kcal); 16g Total Fat; (30% calories from fat); 9g Protein; 72g Carbohydrate; 266mg Cholesterol; 368mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Pie with Sophie Recipe By :Recipe from Sophie Herbert, Martha Stewart's niece Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 recipe pate brisee 1 cup light brown sugar - (packed) 1 tablespoon cornstarch 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamon 1/8 teaspoon cloves 1 1/2 cups fresh pumpkin puree 3 large eggs -- lightly beaten 1 1/2 cups evaporated milk 1 tablespoon heavy cream === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold unsalted butter -- cut into small pieces 1/4 cup water - (to 1/2 cup) === PUMPKIN PUREE === 1 sugar pumpkin - (abt 5 lbs) 1 tablespoon vegetable oil PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months. (Makes one pound, five ounces dough. Enough for one double-crust 9-inch Pie) PUMPKIN PUREE: Heat oven to 350 degrees. Cut pumpkin into quarters. Rub flesh with vegetable oil and place on a baking sheet; flesh-side up. Bake until soft, about 1 hour. When cool enough to handle, peel and put through a food mill fitted with a medium disc. (Makes 5 1/4 cups) PUMPKIN PIE: Heat oven to 425 degrees. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk and combine. Set aside. Between 2 pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes. Combine beaten egg and heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to parchment-lined baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees, and continue baking for 30 minutes. Cool on a wire rack. Makes one 9-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 8g Total Fat; (28% calories from fat); 9g Protein; 37g Carbohydrate; 87mg Cholesterol; 472mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Souffle With Todd Recipe By :Todd English Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter -- plus more 1 can pumpkin purée - (15 oz) 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon freshly-grated nutmeg 1/4 teaspoon ground cloves 3/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 cups milk 3 tablespoons finely-chopped fresh ginger 1/2 cup granulated sugar -- plus more 1/2 cup all-purpose flour 1/3 cup light-brown sugar - (packed) 9 large eggs -- separated confectioners' sugar -- for dusting === CINNAMON ANGLAISE === 1 1/3 cups heavy cream 2/3 cup milk 1 cinnamon stick - (to 2) 1/3 cup sugar 4 large egg yolks -- room temperature 1 pinch salt 1 teaspoon pure vanilla extract For the Cinnamon Anglaise: In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine. Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20 to 30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days. (Makes about 2 cups) Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin purée evenly over prepared baking sheet. Bake until purée loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl. Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days). In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids. Heat oven to 400 degrees. Butter six 10-ounce soufflé dishes. Dust with granulated sugar, tapping out excess. Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes. Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely. Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages. Pour into prepared soufflé dishes, mounding mixture slightly over the rim. Smooth surfaces of soufflés with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately with cinnamon anglaise. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 670 Calories (kcal); 49g Total Fat; (64% calories from fat); 16g Protein; 44g Carbohydrate; 551mg Cholesterol; 453mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of "The Olives Dessert Table" by Todd English, Paige Retus, and Sally Sampson (Simon & Schuster, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Spice Cookies Recipe By :Martha Stewart Serving Size : 78 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cups all-purpose flour 2 tablespoons baking soda 3/4 teaspoon salt 1/2 teaspoon baking powder 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 3/4 pound unsalted butter -- room temperature 1 3/4 cups sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup molasses Paste or gel food coloring === ROYAL ICING === 2 large egg whites or egg-white substitute 4 cups confectioner's sugar -- sifted Juice of 1 lemon Royal Icing: Beat the egg whites until stiff but not dry. Add sugar, and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. (Makes about 2 1/2 cups) Cookies: Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift and set aside. Combine butter and 1 3/4 cups sugar in the bowl of an electric mixer and beat with the paddle attachment, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add the eggs, one at a time, and the vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition. Turn mixer off. Add molasses, and mix on medium speed until just combined. Scrape sides of the bowl and add dry ingredients. Mix, starting on low speed and increasing to medium-high until ingredients are just combined, about 30 seconds. Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch diameter logs. Wrap in parchment or plastic wrap and refrigerate until firm, 1 to 2 hours. Heat oven to 350 degrees. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, about 12 to 15 minutes. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a cooling rack. When completely cool, decorate with royal icing. Martha decorates round spice cookies to look like jack-o'-lanterns. Using a pastry bag fitted with a #2 tip, she pipes around the perimeter of the cookie and the outlines of a jack-o'-lantern's face with icing. Then she the fills in the areas using another pastry bag filled with royal icing of a slightly thinner consistency. This recipe yields about 6 1/2 dozen cookies. Comments: The dough freezes well for up to one month; just be sure to thaw it before using. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 4g Total Fat; (30% calories from fat); 1g Protein; 18g Carbohydrate; 14mg Cholesterol; 123mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin-Molasses Pie With Jane Recipe By :Jane Heller Serving Size : 1 Preparation Time :0:00 Categories : Desserts Pies Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pate Brisee -- see recipe 1 large Pumpkin - (abt 3 lbs) 4 large Eggs -- lightly beaten 1/2 cup Honey 1/2 cup Milk 1/2 cup Heavy cream 1/4 cup Molasses 1/2 teaspoon Ground ginger 1/2 teaspoon Cinnamon 1 teaspoon Salt Line a 9- or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Heat oven to 375 degrees. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with 1/2 cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender. Drain well, and pure in blender or food processor, adding a little liquid to thin if necessary. Combine remaining ingredients, mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and pour into prepared crust. Bake approximately 1 hour, or until custard is firm and top is a glossy golden brown. Cool completely before serving. Makes one 9-inch pie. Recipe Source: Martha Stewart Living - Recipe from Jane Heller Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1487 Calories (kcal); 66g Total Fat; (38% calories from fat); 29g Protein; 209g Carbohydrate; 928mg Cholesterol; 2496mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 13 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin-Mousse Pie Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces graham-cracker crumbs 1/3 cup granulated sugar -- plus 2 tablespoons granulated sugar -- plus 3/4 cup granulated sugar 3 tablespoons Dutch cocoa powder 3/4 teaspoon ground cinnamon 1 tablespoon ground cinnamon -- for sifting 1/4 teaspoon ground nutmeg -- plus a pinch 3/4 cup unsalted butter -- melted 1/4 cup brandy 2 tablespoons unflavored gelatin 3 large eggs -- room temperature 1 1/2 cups canned pumpkin puree 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 cup sour cream 1 1/2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Heat oven to 325 degrees. In a food processor, combine graham-cracker crumbs, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to medium bowl; mix in butter. Press mixture onto bottom and sides of 10 l/2-inch tart pan. Bake until set, 12 to 15 minutes. Set aside to cool. In small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin over liquid; set aside to soften, 10 minutes. In bowl of electric mixer with whisk attachment, beat eggs on medium-low speed until fluffy. While mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Pour sugar mixture into running mixer in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over saucepan of simmering water; stir until gelatin has dissolved. Turn mixer to low; add gelatin mixture. Add pumpkin puree, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight. To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie. Sift remaining tablespoon cinnamon on top. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 498 Calories (kcal); 37g Total Fat; (67% calories from fat); 4g Protein; 36g Carbohydrate; 181mg Cholesterol; 187mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin-Seed Salad Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Extra-virgin olive oil 1 large Red onion -- sliced Salt Freshly ground pepper 1 cup Raw pepitas -- hulled 1/4 cup Fresh lemon juice 1 Red oakleaf lettuce head -- torn 1 Green oakleaf lettuce head -- torn Heat 1 tablespoon of the olive oil in a saute pan set over medium-high heat. Place onion rounds in skillet; season with salt and pepper. Cook until fork-tender, about 3 to 4 minutes per side. Transfer to a plate; set aside. Heat 1 tablespoon olive oil in a medium skillet set over medium-low heat. Add the pumpkin seeds, and cook, stirring occasionally, until golden, about 4 minutes, being careful that the seeds don't jump from the skillet as they pop. Set skillet aside to cool. Place 1/2 cup cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside. When ready to serve, combine both lettuces and the onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine. Sprinkle with remaining 1/2 cup pumpkin seeds. Serves 8 to 10. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 14g Total Fat; (92% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Puree Of Celeriac And Potato Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Celeriac (knobby celery roots) 2 pounds Peeled potatoes 1 pound Unsalted butter 1 tsp Heavy cream Salt and freshly ground pepper Scrub the celeriac, and place it in a large saucepan. Cover with water, and cook until tender. Cool, then peel and puree in a food processor. Boil the potatoes until tender, then mash or put them through a ricer. Mix the celeriac with the potatoes; add the butter and cream, and season highly. Serve hot. Serves 24. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 15g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 42mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Quartet Of Vegetable Purees Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ripe tomatoes -- cored, and coarsely chopped 2 medium garlic cloves -- coarsely chopped Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound carrots -- peeled, and coarsely chopped 1 cup chicken or vegetable stock -- plus more 1/4 pound celery root -- peeled, and coarsely chopped 3/4 cup heavy cream -- plus more 10 ounces frozen peas === OPTIONAL === 4 boneless skinless chicken breast halves -- grilled and sliced In a medium-size skillet over medium heat, combine tomatoes and garlic. Season with salt and pepper. Cook, stirring occasionally until liquid evaporates, about 15 minutes. Transfer to a food processor fitted with the steel blade. Process until smooth. Pass through a fine mesh sieve into a small saucepan; set aside. Place carrots in a small saucepan. Add water to cover and 1 teaspoon salt. Bring to a boil. Reduce heat to simmer, and cook until very tender, about 15 minutes. Drain, and transfer to the bowl of a food processor fitted with the steel blade. Add 1/2 cup stock. Process until very smooth. Add additional stock if needed to match the consistency of the tomatoes. Return to saucepan; set aside. Place celery root in a small saucepan. Add water to cover and 1 teaspoon salt. Bring to a boil. Reduce to simmer, and cook until very tender, about 15 minutes. Drain, and transfer to the bowl of a food processor fitted with the steel blade. Add 3/4 cup heavy cream. Process until very smooth. Strain through a fine mesh sieve into a small saucepan. Add additional heavy cream if needed to match consistency of the other purées. Set aside. Combine peas and 1/2 cup water in a small saucepan over medium heat. Add a pinch of salt. Bring to a boil. Reduce to simmer, and cook until very tender, about 10 minutes. Drain, and transfer to the bowl of food processor fitted with the steel blade. Add 1/2 cup chicken stock. Process until very smooth. Return to saucepan. Add additional stock if needed to match consistency of other purées. Set aside. (Vegetable purées can be prepared in advance and finished just before serving time.) Gently heat purées over medium heat, being careful not to let them boil. Season with salt and pepper. Spoon equal amounts of each purée onto four large rimmed plates. Tap and spin plates lightly on a flat surface to even out. Using a spoon, swirl purées decoratively, wiping spoon as necessary. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 399 Calories (kcal); 19g Total Fat; (41% calories from fat); 34g Protein; 25g Carbohydrate; 130mg Cholesterol; 229mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Queen Of Soul Ham Recipe By :Recipe from Aretha Franklin Serving Size : 12 Preparation Time :0:00 Categories : Ham Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pounds fully cooked bone-in ham - (to 14 lbs) cloves 1 box light-brown sugar - (16 oz) 3 tablespoons French's mustard 1 jar drained maraschino cherries - (8 oz) 1 can ginger-ale (preferably Vernor's) - (12 oz) 1 can pineapple rings - (20 oz) Baker's coconut for garnish -- (optional) Heat oven to 350 degrees. Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12- by 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes. Place brown sugar and mustard in a medium bowl, and stir to combine. Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can. Remove ham from oven and remove foil. Pour brown sugar mixture over ham, and, using a pastry brush, coat the sides. Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes. Remove ham from oven. Arrange pineapple rings and maraschino cherries in a decorative pattern on ham, securing them with toothpicks. Use a pastry brush to baste the fruit. Bake ham until fruit is heated through, 7 to 10 minutes. Sprinkle ham with coconut garnish, if desired. This recipe yields 12 servings. Comments: This recipe, from Aretha Franklin, for glazed ham is a longtime favorite of the Franklin family, prepared for holidays, celebrations, or whenever the urge to cook it strikes. Aretha makes her ham the centerpiece of almost all her family gatherings, which are usually served as a buffet with each relative and friend contributing a dish. Source: "Martha Stewart's Home For The Holidays TV special 12-9-99" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quesadillas with Homemade Flour Tortillas Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Quesadillas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fillings -- see * Note === FLOUR TORTILLAS === 3 cups unbleached flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 cup vegetable shortening -- cold 3/4 cup warm water -- (115 degrees) === GARNISH === guacamole -- (optional) sour cream -- (optional) * Note: For filling use any of the following: pico de gallo (a traditional Mexican salsa of tomatoes, red onion, and cilantro); guacamole; chopped tomatoes; sliced jalapenos; sliced scallions; chopped fresh herbs, such as basil; and grated cheeses. For Flour Tortillas: Combine flour salt, and baking powder in a large mixing bowl. Cut in vegetable shortening using a pastry blender. Keep blending until consistency resembles that of oatmeal. Add warm water, and work dough into a ball with fingers. Knead for about 5 minutes on a floured board. Cover for 30 minutes. Cut the dough into 8 or 16 equal pieces with a knife or pastry cutter. Roll each piece into a ball, and let sit for 45 minutes. On a floured surface, roll out each ball to the desired 9- or 7-inch diameter. Stack tortillas on top of one another with a layer of parchment paper between each. Cover with a damp cloth to prevent them from drying out. Cook tortillas in a nonstick pan over medium heat until light-golden brown; after two minutes, as they begin to bubble, press gently with a spatula. Turn over, and repeat on the other side. Stack between layers of parchment, and cover with a damp cloth. Makes eight 9-inch or sixteen 7-inch tortillas. For Quesadillas: Place a tortilla on a flat work surface, and sprinkle with fillings; top with a second tortilla. Quesadillas can be assembled through this step a few hours before serving. Cook over low heat in a heated, nonstick pan until the cheese has melted. Slide onto a round cutting board or plate; turn cutting board over, and return quesadilla to pan, uncooked-side down. Remove quesadilla from pan when both sides are golden brown. Cut into an equal number of wedges with kitchen scissors. Garnish with guacamole and a touch of sour cream. Serve immediately. Makes four 9-inch or eight 7-inch quesadillas. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 531 Calories (kcal); 26g Total Fat; (43% calories from fat); 9g Protein; 66g Carbohydrate; 0mg Cholesterol; 532mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quesadillas With Sean Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === GRILLED TOMATILLO SALSA === 2 pounds tomatillos - (abt 35) -- husks on 2 poblano chiles 1/2 cup cilantro leaves - (packed) 3 tablespoons freshly-squeezed lime juice 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper === FILLING === 1 teaspoon olive oil 1 large garlic clove -- finely chopped 1 medium onion -- thinly sliced lengthwise into slivers 3 ears fresh corn kernels 8 ounces baby or regular zucchini -- sliced 1/4" thick Kosher salt -- to taste Freshly-ground black pepper -- to taste === BASIC QUESADILLAS === 2 teaspoons canola oil -- or more 8 flour or corn tortillas - (6" to 8" dia) 2 cups grated cheese, such as Monterey jack or manchego, mozzarella, or cheddar 1 cup room temperature Filling -- (optional) Grilled Tomatillo Salsa Sour cream For the Grilled Tomatillo Salsa: Heat charcoal or gas grill to high. Grill tomatillos, turning frequently until tender, about 15 minutes. Set aside to cool. Peel off the husks and twist stems from tomatillos. Grill poblanos until blackened, turning frequently, 12 to 15 minutes. Cool in paper bag. Peel, seed, and remove stems; set peppers aside. Place tomatillos in bowl of a food processor fitted with the metal blade. Add chiles, cilantro, lime juice, oil, salt, and pepper. Process until smooth, about 30 seconds. Taste and adjust for seasoning. Serve immediately or store refrigerated in an airtight container for up to 4 days. (Makes 3 1/2 cups) For the Caramelized Corn, Zucchini, and Onion Filling: Heat the oil in a medium skillet over medium heat. Add garlic and onion; cook until translucent, about 8 minutes. Add the corn and zucchini; cook, stirring occasionally, until the vegetables are tender and caramelized, about 10 minutes. Season with salt and pepper. (Makes about 3 cups) For the Basic Quesadillas: Heat a heavy skillet over medium heat; add 1/2 teaspoon oil, and spread it around the bottom of the skillet. When hot, place one tortilla in the pan; sprinkle with 1/4 cup grated cheese and 1/4 cup filling, if using. Spread with another 1/4 cup grated cheese. Top with a second tortilla; cook until the cheese is melting and the bottom tortilla is golden brown. Using a metal spatula, flip the quesadilla. Cook until the tortilla is golden on both sides, the cheese is melted, and the filling is hot. Cut into wedges. Repeat with remaining ingredients; serve hot, topped with salsa and sour cream. This recipe yields 4 servings. Comments: The quesadilla, meaning "cheese in the dish" in Spanish, is one of the many antojitos, or street foods, that are eaten in Mexico throughout the day. Also popular north of the border in the United States, these savory tortillas filled with melted cheese make an ideal snack or appetizer. The traditional method of cooking quesadillas is to use a comal (a thin clay or metal cooking surface), but you can cook them one by one on a pancake griddle or in a cast-iron or stainless-steel skillet. Quesadillas may be assembled up to an hour ahead of time so they are only a hot pan and a few minutes away from becoming a quick party hors d'oeuvre or appetizer. If you are using corn tortillas, you may need to increase the amount of oil; corn tortillas tend to absorb more liquid than flour ones. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 11g Total Fat; (43% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 538mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from "The Martha Stewart Living Cookbook" (Clarkson Potter, 2000; $35) - demonstrated by Sean Steyer, Editor, television, Martha Stewart Living Omnimedia Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quick Pickles Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds firm Kirby cucumbers, 3" to 5" long -- (about 20) 1 1/2 cups coarse salt 2 tablespoons mixed pickling spices 4 garlic cloves - (to 5) -- unpeeled 4 sprigs fresh dill - (to 5) 2 1/2 cups apple-cider vinegar 3 tablespoons sugar Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover and refrigerate overnight. Drain and rinse the cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars. Combine 6 1/4 cups water, 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks. Makes about 1 gallon. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 gallon" - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; 135360mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Rachel's Biscuits Recipe By :Recipe from Rachel Cheatwood, Anniston, AL Serving Size : 9 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup solid vegetable shortening, such as Crisco -- plus more for greasing 5 cups White Lily self-rising flour - (to 7 cups) 1 cup buttermilk, preferably whole Heat oven to 450 degrees. Grease baking sheet with vegetable shortening. Set aside. Place flour into a large mixing bowl, and make a well in the center. Pour buttermilk into the well. Using your fingers, cut the shortening into the buttermilk. Gradually work the flour on the sides of the well into the buttermilk mixture, gently stirring in one direction until a ball of dough forms. Clean dough from fingers. Knead dough by gently turning it over in the bowl. With floured hands, pinch off about 1/3 cup dough to make a ball. Pat ball to slightly flatten. Transfer to a baking sheet, and pat top of biscuit lightly with water. Bake until well browned, 14 to 16 minutes. (The flour may be sifted and reused.) This recipe yields about 9 biscuits. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Radish and Fennel Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small green leaf lettuce head 1 small bunch red radishes -- trimmed, cleaned, and thinly sliced 1 small fennel bulb -- cleaned, trimmed 1 red onion Juice of 1 orange 1 tablespoon olive oil 1 tablespoon chopped fresh dill Coarse salt Freshly-ground black pepper Note: To achieve perfect, thin slices of radish, use a mandoline. Thinly slice fennel and red onion crosswise. Tear lettuce leaves into bite-size pieces, and place in a serving bowl with radishes, fennel, and red onion. Whisk together orange juice, oil, and dill. Season with salt and pepper. Just before serving, drizzle dressing over salad and toss. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 4g Total Fat; (47% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Radish-Greens Soup Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 1 large yellow onion -- cut in 1/4" dice 2 bunches cleaned radish greens - (abt 2 cups) 6 medium peeled baking potatoes -- cut in 1/2" dice 4 1/2 cups chicken stock 1 cup heavy cream Coarse salt -- to taste Freshly-ground black pepper -- to taste 5 radishes -- zested Chervil -- for garnish In a medium stockpot, melt butter over medium heat. Stir in onions, and sauté until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes. Pass the mixture through a food mill into a medium bowl in several batches. Stir in the heavy cream, and season with salt and freshly ground pepper. Strain the puréed mixture through a fine mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil. Makes 8 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1372 Calories (kcal); 135g Total Fat; (90% calories from fat); 11g Protein; 21g Carbohydrate; 450mg Cholesterol; 9767mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rainbow Fish Cake Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Entertaining Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === DARK-CHOCOLATE CAKE === 1 1/2 cups melted unsalted butter -- plus more 4 cups all-purpose flour -- plus more 3 cups sugar 1 1/2 cups Dutch-process cocoa 1 teaspoon salt 1 tablespoon baking powder 1 1/2 teaspoons baking soda 2 large whole eggs -- room temperature 2 large egg whites -- room temperature 2 teaspoons pure vanilla extract 2 2/3 cups strong hot coffee === SWISS-MERINGUE BUTTERCREAM === 8 large egg whites 2 cups sugar 2 1/2 cups unsalted butter -- room temperature 2 teaspoons pure vanilla extract === ASSEMBLY === 1/4 cup confectioners' sugar 10 packages Necco candy wafers Royal-blue gel food coloring Sky-blue gel food coloring TO MAKE THE CAKE: Heat oven to 325 degrees. Line a 12 1/2- by 17 1/2- by 1-inch buttered baking pan with parchment. Dust bottoms and sides with flour; tap out excess. Set aside. Place all the ingredients except the hot coffee in the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared baking pan; smooth top with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Transfer baking pan to wire rack to cool. Invert cake onto a cutting board. Do not remove parchment. Refrigerate, uncovered, for at least 1 hour. Makes one 12 1/2- by 17 1/2-inch cake. TO MAKE THE MERINGUE BUTTERCREAM: Combine the egg whites and sugar in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly, until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form and the bottom of the bowl is cool to the touch, about 10 minutes. In a separate bowl, beat butter until creamy and fluffy. At low speed, add the butter, a little at a time, to the egg whites until smooth. Add the vanilla, and continue mixing until incorporated. Keep covered in a cool place until ready to use. Makes 7 1/2 cups. TO ASSEMBLE THE CAKE: Tint 2/3 cup buttercream with royal-blue and sky-blue food coloring gel until bright blue. Cover and set aside. Remove cake from refrigerator. Remove and discard parchment paper. Cut the cake into the shape of a fish, using the extra pieces for the fins and tail. Place 6 parchment strips around the perimeter of a large serving platter (the parchment will protect platter from buttercream and can easily be removed when cake is finished). Using a large offset spatula, transfer body of fish to the parchment-lined serving platter. Line up tail halves so the two narrowest ends are together. Using a serrated knife, trim away 1/3-inch from the inside edge of each half. Apply 2 tablespoons buttercream to the inside edge of the top half of the tail. Press the long sides of both tail halves together to form the tail. Apply 1 tablespoon buttercream to the body of the fish's tail end, and attach the tail. Apply 2 tablespoons buttercream to curved side of the dorsal fin, and attach to top of body. Apply 1 tablespoon buttercream to short end of the pelvic fin, and attach to bottom of body. Using an offset spatula, ice cake with 2 cups buttercream to give the cake a "crumb coat." This thin layer of buttercream will seal the cake. Start from the center, and work out, making sure to push the buttercream over the sides of the cake. Smooth the buttercream. Later, you'll cover the crumb coat with more icing, so it doesn't have to be perfectly smooth at this point. Transfer cake to refrigerator, and chill to set the buttercream, about 30 minutes. Remove cake from refrigerator. Use remaining white buttercream to completely cover outside of cake, smoothing top and sides. Using the tip of a paring knife, outline the face, tail, and fins. Comb all sides of cake, top of tail, and fins decoratively with decorating comb or serrated knife. Starting where the tail attaches to the body and continuing to the outline of the face, overlap the candy wafers to form scales on the top of the fish. If rainbow pattern is desired, keep colors separate. Continue to overlap assorted random colors to cover the face with "scales." Using a pastry bag fitted with a #11 Ateco tip, pipe a mouth and eyes. After the cake is frosted and the NECCO wafers are laid in place, a cake-decorating comb is the ideal tool to finish the decorating. Simply draw the comb along the solid portions of frosting on the tail and fins to create the same lined pattern as on an actual fish. If you don't have a cake-decorating comb, a serrated knife will work almost as well. Should you make a mistake, simply smooth the frosting over, and start again. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 10061 Calories (kcal); 474g Total Fat; (41% calories from fat); 103g Protein; 1389g Carbohydrate; 1615mg Cholesterol; 6223mg Sodium Food Exchanges: 25 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 92 1/2 Fat; 67 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rainbow Vegetables With Lisa Recipe By :Lisa Lynn Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Homemade Chicken Stock or low-sodium canned chicken broth -- skimmed of fat 3 cups broccoli florets - (1 large stalk) 3 cups cauliflower florets - (1/2 large head) 3 large button mushrooms -- sliced 1 large carrot -- shredded 1 medium red pepper -- cut 1/8" slices 1 can baby corn - (14 oz) -- drained Freshly-grated Parmesan cheese -- for garnish In a 10-inch skillet, bring broth to a boil over high heat. Add broccoli, cauliflower, mushrooms, carrots, red pepper, and corn. Return to a boil. Reduce to simmer, cover, and cook until brightly colored and tender, about 10 minutes Strain, reserve liquid, and transfer vegetables to a serving bowl. Sprinkle with cheese. Serve immediately. This recipe yields 4 to 6 servings. Comments: The reserved stock can be frozen for up to four months to be used in other recipes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Lisa Lynn, Martha's personal trainer Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raisin Pie (Martha Stewart) Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups golden raisins 1 1/2 cups dark raisins 1 cup sugar 1/4 cup all-purpose flour 2 tablespoons fresh lemon juice Zest of 1 lemon - 1 generous tspn 1 egg yolk 1 tablespoon heavy cream Vegetable-oil cooking spray === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold unsalted butter -- in small pieces Combine the dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. To the raisins, add sugar, flour, lemon juice, and lemon zest. Mix thoroughly, and set aside to thicken for about 10 minutes. To make the pate brisee, place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Add the butter; process until the mixture resembles coarse meal, about 8 to 10 seconds. If making by hand, place the dry ingredients in a large bowl. Add the butter, and blend with a pastry cutter until the mixture resembles a coarse meal. Add 1/4 to 1/2 cup ice water in a slow steady stream through the feed tube of a food processor with the machine running, just until the dough holds together. Do not process the dough for more than 30 seconds. If making by hand, mix the dough with a wooden spoon, adding the water and mixing until the dough just holds together. Turn the dough out onto a piece of plastic wrap. Press the dough into a flattened circle, and wrap it in the plastic; refrigerate the dough for at least 1 hour. The dough may be double-wrapped in plastic and frozen for several months. (Makes 1 pound, 5 ounces) Spray a 9-inch metal pie pan lightly with vegetable-oil spray, and set aside. On a lightly floured work surface, roll out half of the pâte brisée to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pâte brisée to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily. Fill the prepared pie pan with raisin mixture. With a pastry brush, gently brush the dough edges with cool water and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to just sit on top of rim. Refrigerate for 30 minutes. Heat the oven to 425 degrees. Mix egg yolk and cream in a small bowl. Brush pie sparingly with the egg-yolk mixture. Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees, and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 2g Total Fat; (4% calories from fat); 6g Protein; 83g Carbohydrate; 29mg Cholesterol; 273mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raisin Tart With Michael Recipe By :Recipe from Michel Richard Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CUSTARD === 3/4 cup raisins 1 1/2 tablespoons dark rum 3 cups half-and-half 1 pinch salt 3/4 cup sugar 1 vanilla bean - (to 2) -- slit lengthwise 6 egg yolks 1/2 cup all-purpose flour 1 large egg -- blended with a fork === BASIC TART CRUST === 8 tablespoons room-temperature unsalted butter -- chopped Butter for buttering tart pan 1 pinch salt 2 tablespoons sugar 1/4 cup half-and-half 1 1/4 cups pastry flour === HOT BUTTERED RUM SAUCE === 1/2 cup light-brown sugar 1/2 cup heavy cream 1/2 cup dark rum 2 tablespoons unsalted butter -- chopped For the Basic Tart Crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Beat in the salt and sugar. Stir in the half-and-half and 1/4 cup flour. Add the remaining flour, mixing with your fingertips or a fork until the ingredients are combined. Turn the dough out onto a piece of plastic wrap, and shape into a flat disk. Wrap, and refrigerate for at least 1 hour. (This can be prepared a day ahead.) Butter a 10-inch tart pan with a removable bottom. Roll the dough out between two large sheets of plastic wrap into an 11-inch circle. Remove the top sheet of plastic. Invert dough into the prepared pan. Trim and finish the edges. Cover, and refrigerate for at least 1 hour. Heat the oven to 350 degrees. Line the tart with parchment paper or aluminum foil, and fill with beans or pie weights. Bake until the crust is firm and set, about 20 minutes. Remove the beans and paper. Prick the bottom of the crust so it does not puff. Continue baking until well browned, 10 to 15 minutes. (Makes one 10-inch crust) For the Hot Buttered Rum Sauce: Stir the brown sugar and heavy cream in a small heavy saucepan over medium heat until the sugar is melted. Pour in the rum and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in the butter until melted. (This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.) (Makes 1 1/2 cups) For the Custard: Soak the raisins in the rum in a small bowl at room temperature for at least 4 hours or overnight, stirring occasionally. Place the half-and-half, salt, and 1/4 cup sugar in a large heavy saucepan. Scrape the seeds from the vanilla beans into the mixture, add the beans, and bring to a boil over medium-high heat. Remove from the heat, and let the vanilla beans steep for at least 1 hour or until the mixture cools to room temperature. Beat the yolks and remaining 1/2 cup sugar using an electric mixer until thick and pale lemon in color. Mix in the flour. Reheat the half-and-half mixture, and discard the vanilla beans. Gradually beat the mixture into the yolks. Stir in the rum-soaked raisins. Return the mixture to the saucepan. Whisk over medium-high heat until the mixture comes to a boil and becomes very lumpy. Reduce heat to medium-low, and whisk mixture until smooth, about 2 to 3 minutes. Heat oven to 400 degrees. Fill the prebaked tart with the custard, and smooth the top with a spatula. Brush with the egg. Transfer to oven, and bake until the custard is well browned, 20 to 25 minutes. Cool in the tart pan on a rack for 3 to 4 hours. To serve, remove the outer ring of the tart pan. Cut 6 to 8 wedges, and transfer them to dessert plates. Reheat the rum sauce, stirring over medium-high heat. Ladle over tart slices. Serve immediately. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 429 Calories (kcal); 17g Total Fat; (39% calories from fat); 6g Protein; 52g Carbohydrate; 281mg Cholesterol; 72mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 2 Other Carbohydrates NOTES : Chef Michel Richard of the restaurants Citrus, in Los Angeles, and Citronelle in Washington, D.C. and Santa Barbara, California is the author of "Michel Richard's Home Cooking with a French Accent" (William Morrow and Company, 1993) Out of Print Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rao's Famous Lemon Chicken - (Pollo Al Limone) Recipe By :Frank Pellegrino, Ron and Sharon Straci Serving Size : 6 Preparation Time :0:00 Categories : Chicken Italian Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Broiler chickens - (2 1/2 to 3 1/2 lbs ea) -- halved 1/4 cup Chopped Italian parsley === LEMON SAUCE === 2 cups Fresh lemon juice 1 cup Olive oil 1 tablespoon Red-wine vinegar 1 1/2 teaspoons Minced garlic 1/2 teaspoon Dried oregano Salt and pepper -- to taste Preheat broiler for at least 15 minutes before using. Make the Lemon Sauce: Place all ingredients in a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. (Makes approximately 3-1/4 cups). Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce. Makes 6 servings. Recipe Source: Martha Stewart Living - Recipe from Frank Pellegrino, Ron and Sharon Straci, owners; Rao's Restaurant, 455 East 114th Street, New York, NY 10029 ("Rao's Restaurant: Over 100 Years of Italian Home Cooking" by Frank Pellegrino) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 36g Total Fat; (91% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raspberry Ribbons Recipe By :Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 1/2 cup confectioners' sugar 1 large egg yolk 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 1/2 cup raspberry jam 1/2 cup confectioners' sugar 2 teaspoons freshly-squeezed lemon juice 1 teaspoon heavy cream, milk, or water Heat oven to 375 degrees. In a large bowl, using a handheld electric mixer, cream the butter and confectioners' sugar until fluffy, about 3 minutes. Beat in egg yolk and vanilla extract. Add the flour a little at a time, and mix until smooth. Remove dough from bowl to a clean working surface; divide into four equal pieces. Using the palms of your hands, roll each piece into a strand 3 inches in diameter and the length of your baking sheet. With the side of your pinkie, press a groove down the center of the length of each strand. Bake until cookies are firm to the touch, about 10 minutes. Meanwhile, make the icing; in a small bowl, whisk together confectioners' sugar, lemon juice, and cream until smooth. Set aside. Remove cookies from oven, and spoon jam into the grooves of each strand, dividing jam equally. Return cookies to oven, and bake until lightly golden, 5 to 10 minutes. While cookies are hot, drizzle reserved icing down the length of the cookies. Transfer to a wire rack to cool for 5 minutes. While cookies are still warm, cut at a 45-degree angle into 1-inch lengths. Let cool completely. When frosting is set, transfer to an airtight container and store in a cool place. This recipe yields about 5 dozen cookies. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 3210 Calories (kcal); 192g Total Fat; (53% calories from fat); 38g Protein; 342g Carbohydrate; 709mg Cholesterol; 102mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 37 1/2 Fat; 7 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "Great Holiday Baking Book" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raspberry Vinaigrette Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup raspberries 2 tablespoons freshly squeezed lemon juice 2 tablespoons raspberry or red-wine vinegar 1/2 teaspoon sugar 6 tablespoons olive oil Salt Freshly ground pepper Using a wooden spoon, push raspberries through a handheld wire strainer to purée. In a medium bowl, whisk together 2 tablespoons of the raspberry purée, lemon juice, vinegar, and sugar. In a slow but steady stream, whisk in the olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator. Makes about 3/4 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cup" - - - - - - - - - - - - - - - - - - - Per serving: 740 Calories (kcal); 81g Total Fat; (96% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Raw Sea Urchin with Lemon Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 sea urchins in shells - (to 8) Seaweed for presentation -- (optional) Crushed ice 1 whole lemon -- halved Insert scissors in hole located on domed top of sea urchin. Rotate around top of shell, cutting toward outer edge, exposing flesh. Place a bed of seaweed in a shallow bowl; top with crushed ice. Arrange sea urchins on top of ice; garnish with lemon and serve. Serves 2. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Red Bell Pepper Tart Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large red bell peppers 1 tablespoon olive oil 1/2 teaspoon ground cumin Kosher salt -- to taste Freshly-ground black pepper -- to taste 1 Pate Brisee tart shell -- pre-baked 2 1/2 cups grated sharp Cheddar cheese Heat oven to 350 degrees. Remove the seeds and ribs from the red peppers, then slice into strips about 1/4-inch wide; set aside. In a medium saute pan, warm the olive oil over high heat. Add the pepper strips, sprinkle with ground cumin, and saute over high heat for about 4 minutes; season with salt and pepper. Remove from heat. Sprinkle the tart shell with the grated cheese; neatly arrange the pepper slices on top. Bake the tart for about 5 minutes, or until the cheese melts. Slice and serve immediately. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 tart" - - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 15g Total Fat; (48% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Red Berry Risotto Oatmeal With Alex Recipe By :Alex Porter Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Fruit Rice/Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup McCann's Irish oatmeal 1 cup Arborio rice 1/2 cup heavy cream 1 vanilla bean -- scraped 1/2 cup sugar 1 cup ripe raspberries 1 cup washed hulled strawberries -- quartered In a small saucepan, bring 2 cups water and oatmeal to a boil. Reduce heat and simmer, stirring occasionally, for 25 minutes. Remove from heat, and set aside. In a medium saucepan, combine rice, heavy cream, vanilla bean, and sugar. Add enough water to just cover the rice. Cook over medium heat, stirring constantly with a wooden spoon until the water is absorbed. Repeat the process, adding about 1 cup water at a time and stirring until it is absorbed; continue until the rice is just al dente, about 40 minutes. You will need to add about 3 1/2 cups water in total before the rice is cooked. Remove rice from heat, and stir in the cooked oatmeal. Add raspberries, and stir to combine. Stir in strawberries, and continue to stir until the berries have turned the risotto slightly pink, 1 to 2 minutes. Serve immediately. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 13g Total Fat; (24% calories from fat); 7g Protein; 78g Carbohydrate; 41mg Cholesterol; 20mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Alex Porter, Chef, Norma's at Le Parker Meridien Hotel, 118 West 57th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Red Hot Tomato Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 1 medium onion -- finely chopped 2 garlic cloves -- thinly sliced 1 can crushed tomatoes - (28 oz) 1 1/4 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon crushed red-pepper flakes -- or to taste 1 cup fresh basil - (loosely packed) -- cut in chiffonade Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute. Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving. This recipe yields enough sauce for 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 10g Total Fat; (87% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 667mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, May 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Oyster Sauce Recipe By :Recipe from Hog Island Oyster Company, P.O. Box 829, Highway 1, Marshall, CA Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/2 cup olive oil 1 large garlic clove -- minced 1/4 cup sundried tomato paste 1/4 teaspoon Thai red curry paste Basil Melt butter in a medium saucepan over medium-low heat. Add remaining ingredients, except basil, and simmer until butter is brown, about 15 minutes. Stir basil in right before serving. Serve warm over Barbecued Oysters. Makes 1 cup. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1366 Calories (kcal); 154g Total Fat; (99% calories from fat); 1g Protein; 1g Carbohydrate; 124mg Cholesterol; 469mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 31 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Red Pepper Chutney Recipe By :Recipe from Madhur Jaffrey Serving Size : 8 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large red bell pepper -- chopped 20 large fresh chopped mint leaves or 30 small fresh chopped mint leaves 2 tablespoons fresh lemon juice 1 garlic clove -- chopped 1/2 teaspoon cayenne pepper -- or to taste 1/2 teaspoon salt -- or to taste Freshly-ground black pepper 1 tablespoon chopped slivered blanched almonds 1 teaspoon chopped fresh dill Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in an electric blender. Puree until smooth. Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill. Serves 8. Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 4 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Snapper with Capers and Green Peppercorns en Papillote Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons capers -- drained 4 teaspoons green peppercorns -- drained 1 teaspoon dill seed 4 tablespoons fresh lemon juice 2 fennel bulbs - (abt 1 1/2 lbs) -- sliced thin lengthwise 4 red snapper fillets - (6 oz ea) -- boned, skinned 1 lemon -- cut 8 thin slices 1/2 teaspoon coarse salt === COUSCOUS === 1 medium shallot -- finely chopped 1 tablespoon extra-virgin olive oil 1/2 teaspoon coarse salt 1 box instant couscous - (10 oz) 1 teaspoon finely-grated lemon zest 1/4 cup chopped dill - (abt 12 sprigs) Heat oven to 400 degrees. Place 2 baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside. Cut four 24-inch pieces of parchment. Fold each piece in half crosswise, cut into a half-heart shape, and open. Divide the fennel evenly among the parchment, forming a bed on one side of the paper. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place snapper fillet on fennel; season with salt, then top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal. Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately with couscous. COUSCOUS: In a medium saucepan over medium heat, cook the shallots with the olive oil until soft and translucent, about 1 minute. Add 2 cups of water and the salt, and bring to a boil. Stir in couscous, and cover the pot. Immediately remove from the heat, and let sit for 5 minutes. Remove lid, add zest and dill, and fluff with a fork. Serve immediately. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 4g Total Fat; (49% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 551mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Snapper With Mint Pesto Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flat-leaf parsley leaves - (packed) 1/2 cup mint leaves - (packed) 1 large garlic clove -- finely chopped 1/3 cup extra-virgin olive oil 2 tablespoons freshly-squeezed lemon juice 1 teaspoon red-wine vinegar Coarse salt -- to taste 4 skinless red-snapper fillets - (5 oz ea) -- halved crosswise You may substitute any firm, skinless white fish, including bass, pike, or swordfish. Wash herbs well and dry. Place parsley, mint, and garlic together on a cutting board. Using a chef's knife, chop until fine. Transfer to a small bowl. Add olive oil, lemon juice, and vinegar. Stir to combine. Set aside. Heat a large nonstick skillet over high heat. Sprinkle with salt (about 1 tablespoon) to sparsely cover bottom of pan. Add fish, and cook just until opaque, about 1 to 3 minutes per side (Note: Searing browns the fish quickly and seals in the flavor). Carefully transfer to a platter. Spoon sauce over fish, and serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 18g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Velvet Cake With Rachel Recipe By :Recipe from Rachel Cheatwood Anniston, AL Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray -- for pans 2 1/2 cups White Lily self-rising flour 1 teaspoon baking soda 1 1/2 cups sugar 1 1/2 cups vegetable oil 2 large eggs -- lightly beaten 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1 cup whole buttermilk 2 1/2 tablespoons red food coloring === CREAM CHEESE FROSTING === 8 ounces cream cheese -- room temperature 1/2 cup margarine -- room temperature 1 pound confectioners' sugar -- sifted 1 cup finely-chopped pecans 1 teaspoon pure vanilla extract Heat oven to 350 degrees. Spray three 9- by 2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside. In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until the flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine. Divide batter between pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes. To make the cream cheese frosting, place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using. (Makes 6 cups) To assemble, place one layer, top-side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week. This recipe yields one 9-inch layer cake. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 nine-inch layer cake" - - - - - - - - - - - - - - - - - - - Per serving: 5787 Calories (kcal); 506g Total Fat; (77% calories from fat); 29g Protein; 308g Carbohydrate; 623mg Cholesterol; 3109mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 99 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Wine Glogg Recipe By :Beatrice Ojakangas Serving Size : 10 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups black-currant juice 1 cup sugar 10 whole cloves 2 cinnamon sticks - (3" each) 1 teaspoon cardamom seeds -- slightly crushed 1 cube crushed ginger - (1" cube) 2 bottles dry red wine - (750 ml ea) 1/2 cup sugar cubes 1/4 cup Aquavit - (to 1/3 cup) Combine black-currant juice, sugar, cloves, cinnamon, cardamom, and ginger in a small saucepan. Bring to a boil. Cover, and remove from heat. Let stand until mixture reaches room temperature, then store refrigerated up to 3 days. Just before serving, pour the wine into a medium nonreactive saucepan or glogg pot. Strain the spiced syrup through a sieve into the wine. Heat to just below simmering, 150 degrees to 170 degrees. To flame glogg, place 1/2 cup sugar cubes in the bowl of a large metal ladle, and fill with Aquavit. Let stand for 1 to 2 minutes. While holding a flame to the Aquavit, pour the saturated sugar cubes onto a sieve over the glogg. Ladle glogg over sugar cubes until cubes melt. Serve hot. This recipe yields 10 one-cup servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 1g Total Fat; (7% calories from fat); trace Protein; 34g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "Scandinavian Feasts" by Beatrice Ojakangas Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red-Chile Pork Tamales Recipe By :Recipe from Rick Bayless Serving Size : 0 Preparation Time :0:00 Categories : Pork Tamales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BATTER === 2/3 cup fresh pork lard -- chilled 1 teaspoon baking powder 1 teaspoon salt 2 cups coarsely-ground fresh masa or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot water cooled to room temperature 2/3 cup chicken or beef or vegetable stock === WRAPPER === 4 ounces dried corn husks === FILLING === 6 large dried New Mexico chiles 2 garlic cloves -- finely chopped 1/4 teaspoon freshly-ground black pepper 1/8 teaspoon ground cumin 12 ounces lean boneless pork shoulder -- cut 1/2" cubes 1 teaspoon salt TO MAKE THE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but it should hold its shape in a spoon. If using fresh masa, test the batter to determine if it is adequately fluffy (this will ensure light and tender tamales): Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready. Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days. TO MAKE THE WRAPPERS: Reconstitute the corn husks by placing them in a deep saucepan and covering them with water. Set saucepan over high heat, and bring to a boil. Transfer husks and water to a heat-proof bowl. Set a small plate on top of husks, keeping them submerged. Soak 1 hour. Remove from water. TO MAKE THE FILLING: Remove stems from chilies, seed and tear into 4 pieces. In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms. Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to the consistency of a thick sauce and the meat is very tender, 50 to 60 minutes. Using a fork, break up the meat. Return the tamale batter to the mixer. On low to medium speed, mix the batter for a few seconds to lighten the dough. Add 3 tablespoons sauce; mix again to combine. You may need to add a few tablespoons or so of chicken stock. The batter should not be stiff, but slightly loose and not runny. Remember, the lighter the batter, the more tender the tamale. TO ASSEMBLE THE TAMALES: Unroll one large reconstituted corn husk; tear lengthwise along grain to make 1/4-inch-wide strips (two per tamale); if strips aren't long enough, tie two together. Place another long piece, lightly dried, on work surface, pointed end away from you; scoop 1/4 cup batter onto middle of one end. Spread into a 4-inch square, leaving a 1 1/2-inch border on pointed end and a 1-inch border on the other sides. Spoon 2 tablespoons filling down the center. Bring long sides together to form a cylinder, making sure the batter encases filling. Fold the pointed end under; tie loosely with husk strip. Fold the flat end under; tie. Repeat. Reserve smaller husks to line the steamer basket and cover the tamales. TO STEAM THE TAMALES: Set steamer over high heat. When steam puffs out, reduce the heat to medium. Steam 1 hour 15 minutes, adding more water when necessary. To check for doneness, unwrap a tamale: If ready, dough will come free from wrapper and feel soft. If dough sticks to wrapper, rewrap, and steam 15 to 20 more minutes. Remove from heat; let stand 15 minutes for batter to firm up. They will remain warm for about 1 hour. Serve with Roasted Tomatillo-Chipotle Salsa. Makes 12. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "12 tamales" - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4752mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Rick Bayless, cookbook author and chef is also co-owner of Frontera Grill and Topolobampo, 445 North Clark Street, Chicago, IL 60610. 312-661-1434 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb Crisp Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons chilled unsalted butter -- cut up Butter -- for ramekins 1 cup all-purpose flour -- plus 1 1/2 tablespoons all-purpose flour 1/2 cup dark brown sugar - (packed) 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/4 teaspoon coarse salt 1/2 cup old-fashioned rolled oats 6 cups rhubarb -- cut into 1/2" pieces (2 lbs or 6 large stalks) Juice from 1 orange 1 teaspoon grated orange zest 1 vanilla bean (scraped of its seeds) 1/2 cup sugar 2 tablespoons corn starch Heat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2 quart shallow casserole) and set aside. In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or 2 knives, cut in the chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside. In a large bowl, stir to combine rhubarb, juice, zest, and vanilla seeds. In a small bowl combine sugar and cornstarch, sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender to the point tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly and serve warm with whipped cream flavored with a dash of cinnamon, vanilla ice cream, or strawberry jam. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 44g Carbohydrate; 0mg Cholesterol; 84mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rib Seasoning Recipe By :Recipe from Ollie Gates, Gates Bar-B-Q, Kansas City, MO Serving Size : 0 Preparation Time :0:00 Categories : Condiments Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup salt 2 tablespoons paprika 2 tablespoons red pepper 1 tablespoon ground cumin 1 tablespoon ground celery In a medium bowl, mix together all ingredients. Store in a tightly sealed jar. Makes about 2 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 841 Calories (kcal); 3g Total Fat; (3% calories from fat); 3g Protein; 211g Carbohydrate; 0mg Cholesterol; 51178mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Rice Pilaf (Martha Stewart) Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 white onion -- finely chopped 1 1/2 teaspoons yellow mustard seed 1 red bell pepper -- finely diced 2 cups long-grain rice 1 teaspoon coarse salt 3 cups chicken stock 1 small bunch chives -- snipped Heat the oven to 350 degrees. Heat the olive oil over medium heat in a medium-size ovenproof sauce pan. Add the onion and mustard seed, and saute until just wilted, about 2 minutes. Add the bell pepper. Continue to cook until the vegetables become soft, 3 to 5 minutes. Add the rice and salt. Stir well to combine, and coat the rice. Add the chicken stock, and bring to a boil. Cover tightly with a lid, and place in the oven. Cook until the liquid is absorbed and the grains are al dente, about 17 minutes. Remove from the oven. Fluff with a fork, and stir in the snipped chives for garnish. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 5g Total Fat; (10% calories from fat); 8g Protein; 78g Carbohydrate; 0mg Cholesterol; 2086mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice-Paper-Wrapped Salad Rolls Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Chicken Poultry Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces rice vermicelli 2 teaspoons salt 1 boneless skinless chicken breast - (12 oz) -- split 16 medium shrimp 1 package rice papers - (12" round) 1 cup bean sprouts 1/2 cup mint leaves - (packed) -- plus more 8 large red-leaf lettuce leaves -- halved lengthwise (or 16 small lettuce leaves) 1/4 cup finely-chopped roasted peanuts 2 tablespoons ground-chili paste === PEANUT-HOISIN SAUCE === 1 cup hoisin sauce 1/4 cup rice-wine vinegar 1/3 cup finely-minced yellow onion 1 tablespoon ground-chili paste -- or to taste 1 tablespoon finely-chopped roasted peanuts === VIETNAMESE DIPPING SAUCE === 1 1/2 teaspoons minced garlic 1 teaspoon ground-chili paste 1 Thai bird chile or serrano pepper -- chopped 1/4 cup Asian fish sauce 2 tablespoons fresh lime juice 1/4 cup sugar 2 tablespoons grated carrots for garnish Add rice vermicelli and 1 teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside. Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain into 1/8-inch-thick pieces, and set aside. Return water to a boil. Add shrimp; reduce heat to medium high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside. Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to a dampened towel, and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut-side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top, and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 1/2 inches in diameter. Repeat until all the ingredients are used up. Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chili paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce. PEANUT-HOISIN SAUCE: Combine 1/2 cup water, hoisin sauce, vinegar and onion in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onion has softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chili paste and peanuts. Makes 1 3/4 cups. VIETNAMESE DIPPING SAUCE: Using a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Sprinkle with carrots, and serve. Makes 1 1/2 cups. Serves 8. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 22g Carbohydrate; 19mg Cholesterol; 1068mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rich Chocolate Heart Cakes Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large fresh rosemary branches 1 large egg white 1/2 cup superfine sugar 1 cup unsalted butter -- in small pieces 11 ounces semisweet or bittersweet chocolate -- finely chopped 5 large eggs -- separated 3 tablespoons granulated sugar 1/4 cup all-purpose flour 1 teaspoon baking powder === CHOCOLATE-ROSEMARY GANACHE === 9 ounces semisweet or bittersweet chocolate -- finely chopped 1 cup heavy cream 2 tablespoons fresh rosemary needles === HAZELNUT PRALINE === 1 cup hazelnuts - (5 oz) Canola oil -- for pan 2 cups sugar 1 1/2 tablespoons freshly-squeezed lemon juice Note: You will need twelve 3 3/4-inch heart molds or tart pans with removable bottoms to make individual chocolate cakes. For the Chocolate-Rosemary Ganache: Place chocolate in a medium heat-proof bowl. Warm cream with rosemary in small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate. To warm ganache, place bowl over small pan of warm water to keep chocolate thin enough to spoon. (Do not keep chocolate over boiling hot water, or it may break and look as if it has separated.) The ganache may be made 1 day ahead and rewarmed in the microwave. Or place in a heat-proof bowl, or the top of a double boiler, over an inch of simmering water. (Makes 1 1/2 cups) For the Hazelnut Praline: Heat oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8- by 12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan. In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. Pan may be swirled gently about halfway through to incorporate any uncooked sugar. Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes. Place half the praline in food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration. Praline may be made up to 1 week ahead and kept in an airtight container, at room temperature. Note: Store any leftover praline in an airtight container. Don't let pieces overlap much or they will stick together. Keep at room temperature for up to one week; use as a topping for desserts. Separate rosemary into small bunches. Beat the egg white with a drop or two of water until it is very loose. Place the sugar in a small, shallow bowl. Lightly brush one sprig of rosemary with the egg white. Sprinkle the superfine sugar over the damp bunch of rosemary; shake to remove excess. Transfer rosemary to a cooling rack to dry, at least 1 hour. Repeat until all rosemary is used; set aside sugared rosemary. (It will keep at room temperature for about 24 hours.) Heat oven to 275 degrees with two racks. In a heat-proof bowl, or the top of a double boiler, over an inch of simmering water, melt the butter and chocolate together, stirring frequently, about 5 minutes. Set mixture aside to cool. Lightly beat the egg yolks, and stir them into the cooled chocolate mixture. Add the sugar, flour, and baking powder to the chocolate mixture, and stir to combine. In an electric mixer fitted with the whisk attachment, whisk the egg whites just until soft peaks form. Stir one-third of the egg whites into the chocolate mixture to lighten it. Fold the chocolate mixture into the remaining egg whites, just until combined. Spoon the batter into twelve 3 3/4-inch heart molds with removable bottoms. Transfer molds to a baking sheet. Bake until centers spring back when touched, about 45 minutes. Transfer molds to a cooling rack, and let sit 5 minutes. Unmold cakes. (After they have cooled, if not using right away, cover cakes lightly with plastic wrap.) To serve, place a cake on serving plate. Pour warm ganache over it; sprinkle with praline, if using. Top with a second and then a third cake layer, drizzling each with ganache. Repeat to make 3 more servings. Sprinkle cakes with praline if desired, and garnish with sugared rosemary. Serve. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1150 Calories (kcal); 74g Total Fat; (56% calories from fat); 10g Protein; 118g Carbohydrate; 439mg Cholesterol; 235mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 7 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ricotta Crostata Recipe By :Johanne Killeen and George Germon Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ricotta -- preferably fresh 4 large egg yolks 2 teaspoons finely-chopped orange zest 6 tablespoons granulated sugar 1/4 teaspoon ground cinnamon All-purpose flour -- for dusting 1/2 batch crostata dough -- (see below) 2 tablespoons chopped candied orange peel Confectioners' sugar -- for dusting === CROSTATA DOUGH === 2 cups unbleached all-purpose flour 1/4 cup superfine sugar 1/2 teaspoon coarse salt 1/2 pound very cold unsalted butter -- cut in 1/2" cubes For the Crostata Dough: Place flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse to combine. Add butter, tossing quickly with fingers to coat each cube with flour. (This will prevent cubes from sticking together, so they will combine more evenly with flour in the next step.) Pulse 15 times, or until butter is size of small peas. With processor running, add 1/4 cup ice water all at once through feed tube. Process for about 10 seconds, stopping before dough becomes a solid mass. Turn onto plastic wrap, pressing dough to form a 7-inch disk. Wrap dough completely, and refrigerate for at least 1 hour. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. If frozen, defrost the dough, wrapped, at room temperature for 30 to 45 minutes, until it is pliable but still cold. Heat oven to 450 degrees. In a medium bowl, combine ricotta, egg yolks, orange zest, granulated sugar, and cinnamon. Set aside. On a lightly floured surface, roll dough into an 11-inch free-form circle. Transfer to a baking sheet. Sprinkle with candied orange peel. Spread with ricotta, leaving a 1 1/2-inch border. Lift border up and over filling to form sides of tart, letting dough drape gently over filling. Crease or fold the border every 4 to 5 inches to enclose the filling. Bake crostata until dough is golden and the filling is just set, 12 to 15 minutes. Cool on a rack for about 10 minutes, dust with confectioners' sugar, and serve while still warm. This recipe yields 1 nine-inch tart. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch tart" - - - - - - - - - - - - - - - - - - - Per serving: 529 Calories (kcal); 20g Total Fat; (34% calories from fat); 11g Protein; 77g Carbohydrate; 851mg Cholesterol; 969mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 5 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Cucina Simpatica: Robust Trattoria Cooking" by Johanne Killeen and George Germon, owners of Al Forno restaurant (HarperCollins, 1991; $30). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ricotta with Herbs Frittata Recipe By :Recipe from Rose Gray and Ruth Rogers Serving Size : 6 Preparation Time :0:00 Categories : Brunch Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large eggs 1/2 cup fresh ricotta cheese Coarse salt -- to taste Freshly-ground black pepper 2 tablespoons olive oil 1/4 cup chopped herbs, such as basil, thyme, and marjoram 1 tablespoon grated Parmesan Heat oven to 500 degrees. Break eggs into a bowl and lightly beat with a whisk or fork. Lightly beat ricotta cheese and season with salt and pepper. Whisk 2 tablespoons of ricotta into eggs. In a 12-inch oven-proof nonstick skillet, heat the olive oil over medium heat. Rotate skillet to coat all sides with olive oil. Add the egg mixture and reduce heat to low. Cook, loosening the eggs at the sides from time to time using a rubber spatula. Spoon remaining ricotta over eggs. Sprinkle chopped herbs and Parmesan over eggs. The eggs will be slightly runny. Transfer skillet to a 500 degree oven and bake until just set, about 1 minute. Remove from oven. Using a rubber spatula, loosen the frittata from the pan and transfer to a warm plate. Serve in wedges. Serves 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 10g Total Fat; (74% calories from fat); 7g Protein; 1g Carbohydrate; 249mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Rose Gray and Ruth Rogers are the co-authors of "The Cafe Cook Book" (Broadway Books, New York, 1998) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rigatoni with Broccoli Rabe Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rigatoni 1/2 cup extra-virgin olive oil 2 bunches broccoli rabe 1 teaspoon finely-chopped garlic 1 tablespoon unsalted butter 2 bunches baby spinach -- washed 2 bunches Swiss chard 1 pint red and yellow cherry tomatoes -- cut into halves 1/4 cup pitted halved black olives 6 sun-dried tomatoes in oil -- cut 1/2" cubes 3 tablespoons capers packed in vinegar -- drained, rinsed 2 bunches arugula 2 tablespoons aged balsamic vinegar 3 teaspoons coarse salt Freshly-ground black pepper Cut broccoli rape, swiss chard and arugula into 1-inch pieces. Remove any coarse stems and discard. Put the rigatoni in a pot of boiling water. Cook until al dente, about 10 minutes. Meanwhile, in a medium saute pan set over medium heat, heat 3 tablespoons olive oil. Saute the broccoli rabe stems 1 minute, until softened. Season with salt. Add the broccoli rabe florets and 1/2 teaspoon garlic. Cook until the broccoli rabe is fork-tender, about 5 minutes. Set aside. In a second saute pan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the spinach, and cook for 5 minutes, covered, until wilted but still green. Set aside. In a third saute pan, heat 2 tablespoons olive oil over medium heat. Add 1/2 teaspoon garlic, and cook about 30 seconds, until fragrant. Add the Swiss chard, cover, and cook for 5 minutes, until tender. Set aside. When the pasta is al dente, or firm to the tooth, add 2 teaspoons salt to the water. Drain the pasta into a colander set in the sink. Do not run cold water over the pasta to shock it, as the heat of the pasta is needed to cook the accompanying raw vegetables in the dish. Place the chopped arugula in a serving bowl. Cover with the hot, drained pasta. Sprinkle the cherry tomatoes, black olives, sun-dried tomatoes, and capers on top. Season with freshly ground black pepper and coarse salt, and drizzle with balsamic vinegar. Toss and serve in individual pasta bowls. Gently rewarm and taste the broccoli rabe, spinach, and Swiss chard before serving. Place a small mound of each green in a circle on individual plates. Serve either as a first course or alongside the pasta. Serves 6 to 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 458 Calories (kcal); 21g Total Fat; (41% calories from fat); 10g Protein; 57g Carbohydrate; 5mg Cholesterol; 959mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rigatoni With Sausage And Broccoli Rabe Recipe By :Eleanora Scarpetta Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium garlic cloves -- quartered 4 medium garlic cloves -- crushed 3 tablespoons extra-virgin olive oil Coarse salt 1 pound broccoli rabe -- trimmed 1/2 cup sun-dried tomatoes in olive oil -- about 12 halves 1/4 cup olive oil 1 crushed dried red pepper or 1/4 teaspoon hot red-pepper flakes 1 pound chopped sweet sausage with fennel -- in 1/2" pieces 12 medium seeded quartered plum tomatoes -- quartered, seeded (or 4 cups drained quartered seeded canned plum tomatoes) 1 pound rigatoni -- cooked Heat oven to 350 degrees. Place 3 cloves quartered garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven, and bake until golden brown and soft, about 20 minutes. Remove from oven, and set aside to cool. Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, purée sun-dried tomatoes. Transfer to a small bowl; set aside. In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add puréed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more. Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately. This recipe yields 4 to 6 servings. Comments: Broccoli rabe is available in markets from fall to spring. When buying it, look for leaves that are young and crisp with few bud clusters. The stalks should be thin and firm; avoid any with tough, woody stalks. From the Italian word "rigato," meaning "ruled, lined, or striped," rigatoni" is a short, grooved tube of macaroni, usually about two inches long. This semolina-and-water pasta does not traditionally contain eggs. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 638 Calories (kcal); 25g Total Fat; (36% calories from fat); 15g Protein; 86g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Eleanora Scarpetta from Easton, CT, a Martha Stewart Living viewer. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Risotto Alla Milanese Recipe By :Recipe from Mark Strausman Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter 1 medium red onion -- minced 1 pinch saffron threads 1 1/2 cups Arborio rice -- (do not rinse) 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 cup dry white wine 3 cups hot chicken or vegetable stock -- (to 4 cups) (or use low-sodium canned broth) 1/4 cup freshly-grated Parmesan cheese 1 tablespoon freshly-chopped Italian parsley -- (optional) In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and saffron and cook, stirring, until the onion is transparent and the saffron is "melted," about 5 minutes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute. Add the wine and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately, sprinkled with parsley, if desired. This recipe yields 6 appetizer servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 6g Total Fat; (23% calories from fat); 4g Protein; 39g Carbohydrate; 16mg Cholesterol; 56mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Mark Strausman is the author of "The Campagna Table: Country Style Italian Cooking" (William Morrow and Company, November 1999; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Risotto With Butter And Parmesan Recipe By :Recipe from Mark Strausman Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter 1 medium onion -- minced 1 1/2 cups Arborio rice -- (do not rinse) 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 cup dry white wine 3 cups hot chicken or vegetable stock -- (to 4 cups) (or use low-sodium canned broth) 1/2 cup freshly-grated Parmesan cheese In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and cook, stirring, until the onion is transparent, about 5 minutes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute. Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately. This recipe yields 6 appetizer servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 6g Total Fat; (23% calories from fat); 4g Protein; 39g Carbohydrate; 16mg Cholesterol; 56mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Mark Strausman is the author of "The Campagna Table: Country Style Italian Cooking" (William Morrow and Company, November 1999; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Risotto With Tomato And Basil Recipe By :Recipe from Mark Strausman Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter 1/2 red onion -- minced 1/2 yellow onion -- minced 1/2 cup canned Italian plum tomatoes - (to 3/4 cup) -- milled or crushed 1 garlic clove -- minced 1 1/2 cups Arborio rice -- (do not rinse) 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 cup dry white wine 3 cups hot chicken or vegetable stock -- (to 4 cups) (or use low-sodium canned broth) 1/4 cup freshly-grated Parmesan cheese 1/4 cup torn basil leaves In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute. Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately. This recipe yields 6 appetizer servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 6g Total Fat; (23% calories from fat); 4g Protein; 39g Carbohydrate; 16mg Cholesterol; 56mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Mark Strausman is the author of "The Campagna Table: Country Style Italian Cooking" (William Morrow and Company, November 1999; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rita's Simply Blueberry Pie Recipe By :Recipe from Rita Pooler Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUST === 2 1/3 cups flour 1/3 cup cake flour 1 tablespoon sugar 1/2 teaspoon salt 1 stick unsalted butter 1/2 cup vegetable shortening -- (we used Crisco) 1/2 cup ice water === FILLING === 5 cups fresh berries 1 cup sugar 2 tablespoons flour 2 tablespoons corn starch 1 tablespoon lemon juice 1 tablespoon butter === GLAZE === 1 egg white 2 tablespoons sugar 1 teaspoon brown sugar Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, and toss lightly. Set aside while making crust. Mix flour, sugar, and salt. Cut in vegetable shortening and butter till coarse. Add water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust and flute edges. Slit top of pie to vent air. Beat egg white with a tablespoon of water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees, and bake 45 minutes or until pie bubbles. Makes 1 pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - - Per serving: 4038 Calories (kcal); 209g Total Fat; (46% calories from fat); 39g Protein; 505g Carbohydrate; 279mg Cholesterol; 1264mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 41 Fat; 16 Other Carbohydrates NOTES : Rita Pooler was the winner of the blueberry pie bakeoff at the Union County fair in Maine. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rita's Swedish Pancakes Recipe By :Recipe from Rita Christiansen, Martha Stewart's Sister-in-Law Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 2 cups milk 1 cup flour 6 tablespoons melted butter 1 tablespoon sugar 1/2 teaspoon vanilla 1/2 teaspoon salt Confectioners' sugar for garnish -- (optional) In the bowl of a food processor, combine three eggs with 1/2 cup of milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add 1 cup flour. Process once again until smooth and thick, 1 to 2 minutes. Add the remaining milk, butter, sugar, vanilla, and salt. Heat Swedish pancake pan (a special cast-iron pan with seven circular indentations) over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve with jams or maple syrup. Garnish with confectioners' sugar. Makes about sixty 3-inch pancakes. Cuisine: "Swedish" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "60 pancakes" - - - - - - - - - - - - - - - - - - - Per serving: 1616 Calories (kcal); 100g Total Fat; (55% calories from fat); 46g Protein; 133g Carbohydrate; 814mg Cholesterol; 2176mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Chicken 101 Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds roasting chicken 2 medium onions -- peeled, and cut 1/2" crosswise slices 3 garlic cloves -- smashed 4 sprigs fresh thyme 1 lemon 1 tablespoon unsalted butter -- softened Salt Freshly-ground black pepper Heat the oven to 425 degrees. To assure even cooking, remove the chicken from the refrigerator, and let it stand at room temperature for half an hour. If the chicken comes with a plastic pop-up thermometer, discard it; the readings are often inaccurate. After rinsing the chicken inside and out with cold running water, dry with paper towels. Tuck the tips of the wings under the bottom to keep them from burning. Place slices of two medium onions in two rows in a heavy-duty roasting pan to form a bed for the chicken. The onions will flavor the chicken and the pan juices that form the base of the gravy. Put garlic cloves, sprigs of thyme, and lemon inside the chicken's cavity. To help release the lemon's essence, roll it back and forth with the palm of your hand pressing on top, and then pierce the surface all over with a fork. Set the chicken on the bed of onion slices, breast-side up. Then bring legs forward, cross them, and tie them together with about 18 inches of kitchen twine. Tying the legs is much simpler than trussing the bird, which requires tying the body. Spread butter over the entire exposed surface of the chicken, which ensures even browning. Sprinkle well with salt and freshly ground pepper. Place the chicken in the oven; in about an hour and a half, the skin should be crisp and a deep golden-brown color, and the juices should run clear when the chicken is pierced. Check the internal temperature of the breasts and the thighs with an instant-read thermometer. When ready, the reading in the deepest part of the breast should be 180 degrees, and in the deepest part of the thigh it should be 190 degrees. When the chicken is finished cooking, remove it from the pan and transfer it to a cutting board with a well to catch the juices. Let the chicken stand at room temperature for up to 20 minutes. The juices, which rise to the surface when cooking, will settle and redistribute evenly throughout the chicken. While it rests, make Pan Gravy (see recipe). Untie the legs of the chicken. Remove the lemon, garlic, and herbs from the cavity of the chicken, and discard. Place the chicken on a serving platter breast-side up, and, using a sharp knife, carve the bird: Use a large fork to pull one of the legs away from the body. With the tip of your knife, find the joint that connects the leg to the body, and sever it. Cut the thigh away from the drumstick at the second joint. To remove the breasts, cut straight down between the breasts, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone. Serve the individual pieces, or cut the breast into thin slices for a more elegant presentation. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1112 Calories (kcal); 81g Total Fat; (66% calories from fat); 85g Protein; 7g Carbohydrate; 366mg Cholesterol; 336mg Sodium Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Chicken With Garlic, Shallot, And Potato Recipe By :Recipe from Michel Richard Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 pounds roasting chicken - (to 3 1/2 lbs) -- patted dry 7 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste 8 large thyme sprigs -- plus extra thyme sprigs for garnish 24 large unpeeled shallots -- tops cut off 2 large garlic heads 24 baby red boiling potatoes -- unpeeled (or 12 unpeeled small red boiling potatoes) Grilled or toasted bread Heat oven to 350 degrees. Separate garlic heads into cloves, wash but do not peel. Cut tops off. Prick baby potatoes or halve small red potatoes. Rub the chicken with 3 tablespoons olive oil. Season with salt and pepper. Place 4 thyme sprigs in the cavity. Scatter the shallots, garlic, potatoes, and the remaining 4 thyme sprigs in the bottom of a large roasting pan. Drizzle the remaining 4 tablespoons olive oil and 1/4 cup water over the vegetables. Season vegetables with salt and pepper. Place a rack over the vegetables. Place the chicken on its side on the rack. Bake 30 minutes, turning the vegetables and the chicken with tongs. Continue to bake until the juices in the thighs run yellow when pricked with a knife and the drumstick moves easily in the socket, about 1 hour, basting occasionally. To serve, place the chicken on a large carving board with the vegetables scattered around it. Carve, and serve immediately at the table. Garnish each serving with thyme sprigs. Accompany with grilled bread for sopping up the juices. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 24g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Michel Richard is the author of "Michel Richard's Home Cooking with a French Accent" by Michel Richard, William Morrow & Company, Inc. (Out of print) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Chicken with Lemon and Rosemary Recipe By :Recipe from Leon and Evan Lobel Serving Size : 3 Preparation Time :0:00 Categories : Chicken Grilling Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small onions 2 sprigs fresh rosemary 2 small lemons 1 tablespoon rice-wine vinegar 2 tablespoons Dijon mustard 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 whole chicken - (3 to 3 1/2 lbs) vegetable-oil cooking spray Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop; reserve the sprigs. Grate the zest from 1 lemon. In a small glass or ceramic bowl, combine the sliced onion, chopped rosemary leaves, lemon zest, vinegar, mustard, juice from the zested lemon, salt, and pepper. Mix well, and set mixture aside. Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves. Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary "skewer" in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately-hot. Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh, 1 hour 30 minutes to 1 hour 45 minutes; turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium. Let the chicken sit 10 minutes. Remove the onion and lemon from cavity. Carve; serve. Serves 3 to 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 839mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Leon and Evan Lobel are the owners of Lobel's Prime Meat Market, 1096 Madison Avenue, NY, NY 10028. 212-737-1372 or 800-556-2357 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Chicken with Parsley and Mustard Recipe By :Recipe from Ismail Merchant Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole chicken - (3 1/2 lbs) === STUFFING === 3 slices whole-grain bread -- cut into chunks 3 tablespoons extra-virgin olive oil -- to 4 6 garlic cloves -- peeled, chopped 2 tablespoons Dijon mustard 2 dozen unsalted whole pistachio nuts -- roasted === DRESSING === Juice of 1 lemon 1/2 teaspoon cayenne pepper 2 tablespoons Dijon mustard 1 tablespoon dried parsley 1 teaspoon salt 5 tablespoons extra-virgin olive oil Heat oven to 350 degrees. Wash chicken under cold running water; pat dry with paper towels; place on a rack in an 11- by 14-inch roasting pan. In a large mixing bowl, make stuffing by combining bread, 2 tablespoons olive oil, garlic, mustard, and pistachios; toss well with your hands. Loosely stuff chicken, and return it, untrussed to roasting pan. Stir lemon juice, cayenne pepper, mustard, parsley flakes, and salt together in a small bowl. Pour the mixture over chicken, breast-side up, and drizzle with 2 tablespoons olive oil. Roast breast-side up for 70 to 80 minutes; after 45 minutes, baste with the remaining 1 tablespoon oil. Allow the chicken to rest for 15 minutes before serving. Makes 4 servings. Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 29g Total Fat; (75% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 889mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Loin of Monkfish Recipe By :Recipe from Maguy Le Coze and Eric Ripert Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons corn oil 4 pieces monkfish tail - (8 oz ea) -- cleaned 2 tablespoons unsalted butter 2 tablespoons julienned double-smoked bacon 4 cups white mushrooms -- quartered 1 tablespoon finely-chopped garlic 4 tablespoons finely-chopped shallots 4 tablespoons chicken stock 16 asparagus tips -- blanched 1 cup snow peas -- blanched 1 tablespoon finely-chopped flat-leaf parsley Fine sea salt Freshly-ground black pepper Heat oven to 450 degrees. Divide corn oil between two 10-inch nonstick skillets. Over high heat, heat the oil until just smoking. Place two pieces of monkfish in each skillet, and saute until the fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds is warm to your lip. In a large enameled pot over medium heat, add the butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate. Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates. Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 13g Total Fat; (91% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Maguy Le Coze and Eric Ripert are the co-authors of "Le Bernardin Cookbook: Four Star Simplicity" (Doubleday, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Pork Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds trimmed boneless pork loin -- tied Coarse salt -- to taste Freshly-ground black pepper -- to taste 6 fresh sage leaves Fresh sage leaves -- for garnish 1 tablespoon extra-virgin olive oil 1/3 cup apple cider 1/3 cup chicken stock or broth -- skimmed of fat 1 tablespoon unsalted butter Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin. Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees, 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices. Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 25g Total Fat; (85% calories from fat); trace Protein; 10g Carbohydrate; 31mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Salmon With Sauteed Cucumbers Recipe By :Anne Willan Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === ROAST SALMON === 2 tablespoons olive oil -- plus more 1 scaled cleaned salmon - (abt 7 lbs) 2 fresh thyme sprigs - (to 3) 2 fresh oregano or marjoram sprigs - (to 3) 2 lemons -- halved, and thinly sliced Thinly-sliced lemons -- for serving Coarse salt -- to taste Freshly-ground black pepper -- to taste Lettuce -- for serving === OLD EDITH'S HOT MAYONNAISE SAUCE === 4 large egg yolks 2 tablespoons apple-cider vinegar 1 teaspoon sugar 2 teaspoons Dijon mustard 3 tablespoons olive oil 1/2 cup milk 1 tablespoon cornstarch Coarse salt -- to taste Freshly-ground black pepper -- to taste === SAUTEED CUCUMBERS === 2 medium cucumbers 1 tablespoon coarse salt 2 tablespoons unsalted butter 1 tablespoon chopped mint or dill Freshly-ground black pepper -- to taste Preheat oven to 375 degrees. Lightly oil the bottoms and sides of a roasting pan; set aside. Rinse fish inside and out, and pat dry. Trim tail into a neat V-shape. Cut 2 or 3 diagonal slashes in each side of fish. Tuck herbs and lemon slices into each slash as well as the inside of the salmon. Place in prepared roasting pan. Drizzle with olive oil, and season with salt and pepper. Roast, basting frequently with olive oil, until skin is brown and crisp and flesh is opaque and flaky, about 40 minutes. For Old Edith's Hot Mayonnaise Sauce: Combine all ingredients in a medium heat-proof bowl, and set it over a pot of simmering water. Cook, stirring constantly, until the sauce thickens slightly, 5 to 7 minutes. A finger drawn across the back of the spoon should leave a trail. Do not overcook the sauce, or it will curdle. Taste, and adjust the seasoning. It can be kept warm over a pan of hot water, but should be used as soon as possible. (Makes 1 1/2 cups) For the Sauteed Cucumbers: With a vegetable peeler, peel lengthwise strips from cucumbers, removing about half of the skin. Cut them in half lengthwise, and scoop out seeds with a teaspoon. Cut each half lengthwise in 3 to 4 wedges, then crosswise into 2-inch lengths. Bring a pan of water to a boil, add salt and cucumbers, and simmer until almost tender, 3 to 5 minutes. Melt butter in a medium skillet over medium heat. Add cucumbers, mint or dill, and some pepper. Cook until cucumbers are very hot, about 1 minute. Arrange a bed of lettuce on a large platter. Transfer the whole fish to the platter, and garnish with additional herbs and lemon slices. Serve with Old Edith's hot mayonnaise sauce and sautéed cucumbers on the side. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 19g Total Fat; (79% calories from fat); 4g Protein; 8g Carbohydrate; 155mg Cholesterol; 979mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of chef and cookbook author Anne Willan, Burgundy, France Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Turkey with Pear-and-Chestnut Stuffing Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Holidays Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 sticks unsalted butter 6 celery ribs 2 large onions 1/4 cup thyme leaves -- chopped fine 1 teaspoon sage leaves -- chopped fine 1 tablespoon chopped flat-leaf parsley 1/2 pound roasted chestnuts -- shelled, chopped 27 slices stale white bread - (1 1/2 lbs) 1 1/4 cups turkey or chicken stock -- skim fat 4 unripe Anjou pears -- cored, peeled, and diced 1 tablespoon salt 12 pounds free-range turkey - (to 14 lbs) Lightly toast the bread slices. Remove crusts from bread; cut into 1/4-inch dice; set aside. Remove strings from celery and cut ribs into 1/4-inch dice. Cut onions into 1/4-inch dice. Heat oven to 375 degrees. In large skillet, melt 1/2 stick butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and salt in food processor. Pulse until well combined; set aside. Wash turkey, and pat dry. Place, breast-side up, on roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey. Roast for 2 1/2 hours, basting often. Bake another 30 to 45 minutes, until an instant read thermometer inserted in thickest part of thigh reads 180 degrees. If turkey becomes too brown, tent with aluminum. Let cool for 20 to 30 minutes before carving. Serves 8 to 10. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 18g Total Fat; (73% calories from fat); 1g Protein; 13g Carbohydrate; 47mg Cholesterol; 829mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Apples With Cider Sabayon Recipe By :Martha Stewart Serving Size : 5 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Crisp baby apples -- cored, - see * Note 1/3 cup Sugar -- plus 1 tablespoon Sugar 1/4 cup Maple syrup Zest of 1 orange -- julienned Zest of 1 lemon -- julienned 3 tablespoons Lemon juice 2 Bay leaves 1/2 Vanilla bean -- split lengthwise 1/4 teaspoon Cinnamon 1/4 teaspoon Mace 1 pinch Nutmeg 1 whole Star anise 4 tablespoons Unsalted butter Cider Sabayon -- see recipe * Note: For this recipe, Martha Stewart used small Del Corral apples; other apple varieties, such as Liberty, Granny Smith, or Mutsu would make great substitutes. Heat the oven to 250 degrees. Place the cored apples, 1 tablespoon sugar, maple syrup, orange zest, lemon zest, lemon juice, bay leaves, vanilla bean, cinnamon, mace, nutmeg, and star anise in a medium mixing bowl. Toss the mixture well to combine. Melt the remaining 1/3 cup sugar in a 10-inch cast-iron skillet (or heavy-duty non-stick pan with heat-proof handle) over medium-high heat until the sugar has caramelized, about 4 minutes. If the sugar starts to brown unevenly, stir occasionally with a spoon. Add the butter, cook until melted. Reduce to medium heat. Carefully place the apples into the skillet, and pour the rest of the ingredients from the mixing bowl over the apples. Cook for 4 to 6 minutes, turning occasionally, until the apples begin to caramelize and the sauce starts to thicken slightly. Arrange apples so they are stem-side up. Transfer the skillet to the oven, and bake for 20 to 25 minutes, or until the apples are just soft, but not collapsing. (If using large apples, the baking time increases from approximately 20 minutes to between 45 to 60 minutes.) Place about two apple halves on each plate, top with a little bit of caramel mixture and lemon and orange zest. Serve immediately with a dollop of cider sabayon. Makes 5 servings. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 9g Total Fat; (42% calories from fat); trace Protein; 28g Carbohydrate; 25mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Baby Root Vegetables Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 bunches baby turnips - (abt 2 lbs) 6 bunches baby carrots - (abt 2 lbs) 3 tablespoons olive oil 4 sprigs thyme Coarse salt Freshly-ground black pepper Heat oven to 450 degrees. Trim and peel turnips and carrots. Place vegetables in a medium roasting pan, cutting any larger ones in half so that they are all about the same size. Toss with the olive oil. Add thyme sprigs, and season with salt and pepper. Roast, stirring occasionally, until vegetables are tender when pierced with the tip of a knife, about 45 minutes. Serves 6 to 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 7g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Carrots With Ina Recipe By :Ina Garten Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 carrots -- trimmed, peeled 3 tablespoons extra-virgin olive oil 1 1/4 teaspoons coarse salt 1/2 teaspoon freshly-ground pepper 2 tablespoons finely-chopped fresh dill or flat-leaf parsley Heat oven to 400 degrees. If the carrots are thick, cut them in half lengthwise. Slice carrots diagonally into 1 1/2-inch lengths. In a medium bowl, combine carrots, oil, salt, and pepper. Toss to combine. Spread evenly on a baking sheet, and roast until tender when pierced with the tip of a knife, about 20 minutes. Transfer to a serving bowl, and toss with chopped herbs. Taste, and adjust for seasoning. Serve immediately. This recipe yields 6 servings. Comments: When buying fresh carrots, look for roots that are firm and free of cracks. Leaves, if still attached, should be bright green. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 7g Total Fat; (49% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 442mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Ina Garten, owner, Barefoot Contessa, 46 Newtown Lane, East Hampton, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Chestnuts Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Holidays Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh large chestnuts - (to 2 lbs) Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an "X" on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week. Makes 1 to 2 pounds. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 to 2 pounds" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Roasted Eggplant Salad Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium eggplants - (abt 4 lbs) 1 tablespoon white wine vinegar 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons vegetable oil 4 tablespoons red onion -- minced 2 garlic cloves -- minced 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 teaspoon minced fresh mint 1 teaspoon minced flat-leaf parsley Heat broiler. Prick eggplants several times with the top of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes. Halve eggplants lengthwise; discard seeds. Chop flesh finely and place in a bowl. Combine vinegar, lemon juice, olive and vegetable oils, onions, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley. This recipe yields 2 1/2 cups. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 530 Calories (kcal); 54g Total Fat; (89% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 1069mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Fresh Pepper Salsa Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fresh jalapeños - (to 4) -- different colors, if possible 2 fresh Anaheim, yellow wax or guero peppers 1 red bell pepper 1 yellow or orange bell pepper 1 garlic clove -- minced 1 small red onion -- diced - (1/2 cup) 3 radishes -- trimmed, diced 1/2 cup chopped fresh cilantro 3/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper 3 tablespoons fresh lemon juice Fresh cilantro -- for garnish Roast jalapeños, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapeños into half-inch pieces, Anaheims and bells into one inch pieces. Transfer peppers and any reserved juices to small bowl. Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours. Makes 3 cups. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 1615mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Lamb with Potatoes Recipe By :Recipe from Diane Kochilas Serving Size : 8 Preparation Time :0:00 Categories : Holidays Lamb Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle dry red wine 2 cups fresh lemon juice 18 garlic cloves -- peeled 3 tablespoons dried Greek oregano 3 tablespoons dried rosemary Coarse salt -- to taste Freshly-ground black pepper -- to taste 8 pounds leg of lamb, bone in -- trimmed of fat 1/4 cup extra-virgin olive oil -- plus 3 tablespoons extra-virgin olive oil 6 pounds Idaho potatoes -- peeled, and cut lengthwise into wedges 8 large globe artichokes -- stems, leaves, and chokes removed Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt, and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight. Heat oven to 350 degrees. In a mortar and pestle, crush 6 cloves garlic, and remaining tablespoon of oregano, and tablespoon of rosemary. Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat. Place potatoes around lamb in roasting pan. Crush remaining 4 cloves of garlic, and add to potatoes. Drizzle remaining 1/4 cup olive oil and cup of lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving. Serves 8 to 10. Cuisine: "Greek" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 466 Calories (kcal); 13g Total Fat; (22% calories from fat); 12g Protein; 83g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Diane Kochilas is the author of "The Food and Wine of Greece" (St. Martin's Press, 1990; hardcover $22.95, paperback, $16.95) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Mushrooms with Chiles Recipe By :Recipe from Bobby Flay Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups mixed mushrooms -- sliced 1/4 cup thinly-sliced shallots 2 garlic cloves Salt -- to taste Freshly-ground black pepper -- to taste 3 tablespoons olive oil 8 ounces goat cheese -- sliced into rounds 2 tablespoons Chile Oil -- (recipe below) 2 sprigs fresh thyme leaves French baguette -- sliced === CHILE OIL === 3 dried New Mexico chiles -- stemmed, seeded 1 teaspoon arbol chile powder 1 tablespoon ancho chile powder 2 cups olive oil Tip: Before you slice the goat's cheese into rounds, dip your knife in warm water; you'll get a clean cut that way. Heat oven to 425 degrees. Sprinkle garlic cloves with salt and crush with the side of a knife to form a paste. In a large bowl, combine mushrooms, shallots, garlic, salt, pepper, and olive oil. Place in a baking dish, and roast for 15 minutes. Meanwhile make the Chile Oil: Combine all ingredients in a blender. Blend until just combined. Drain through a fine sieve. Chile Oil may be refrigerated up to 2 weeks in a covered container. (Makes 2 cups) Transfer mushroom mixture to an ovenproof serving dish. Place goat cheese on top of mushrooms, and return to oven until cheese just begins to melt, 7 to 8 minutes. Drizzle with Chile Oil. Sprinkle with additional pepper and thyme. Serve with bread. Serves 4 to 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1303 Calories (kcal); 138g Total Fat; (94% calories from fat); 17g Protein; 2g Carbohydrate; 60mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates NOTES : Bobby Flay is the executive chef and co-owner; Bolo Restaurant & Bar; Mesa City; Mesa Grill and Bobby Flay Catering Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Parsnips and Onions Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound parsnips -- trimmed 1 pound cipolline onions * -- peeled 1/4 cup fresh rosemary 2 tablespoons extra-virgin olive oil Coarse salt Freshly ground pepper * Note: Cipolline, sometimes called wild onions, are actually bulbs of the grape hyacinth. Since they can be somewhat hard to find even when in season during the autumn months, small yellow onions may be substituted. Heat the oven to 425 degrees. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber. Serves 4. Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter Inc. - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 7g Total Fat; (45% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pepper S'Mores Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Grilling Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole roasted peppers -- peeled 1/2 pound fresh mozzarella 1 bunch rosemary Coarse salt -- to taste Freshly ground black pepper -- to taste 3 teaspoons olive oil -- plus more Cut the mozzarella into rectangles that are 1- by 3-inches and 1/4-inch thick. Using a paring knife, gently cut 3/4 of the way around the top of each pepper, leaving a hinge. Carefully remove the seeds and drain the liquid from the peppers. Cut core seeds from the top of each pepper. You will be left with 6 seed-free whole hollow peppers with attached lids. Insert one piece of mozzarella into each pepper. Follow with a small sprig of picked rosemary, salt, pepper, and 1/2 teaspoon olive oil. Close the top of each pepper with attached lid. Heat grill to medium-high. Place peppers on grill and cook, using tongs to rotate, until the cheese has melted, about 2 minutes per side. Remove from heat and transfer to serving platter. Drizzle with olive oil, sprinkle with salt and pepper, and garnish with a sprig of rosemary. Serve immediately. Serves 6. Comments: You can substitute almost any combination of cheese and fresh herbs to create your own version. You can roast the peppers a day ahead and have your ingredients ready before guests arrive. The s'mores can be made as whole peppers, or in "cocktail size" -- served on skewers. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 3g Total Fat; (52% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pepper S'Mores Skewers Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole roasted peppers -- peeled, seeded, and cored 1/4 pound fresh mozzarella 2 rosemary stems Coarse salt -- to taste Freshly-ground black pepper -- to taste 6 wooden skewers -- soaked in water Cut cheese into 1-inch squares that are about 1/4-inch thick. Cut each pepper lengthwise into about six 1-inch strips. Exact number and size of strips will vary depending on size of pepper. Place a cube of mozzarella and a tiny sprig of rosemary at one end of each pepper strip. Season with salt and pepper. Carefully roll up pepper around cheese creating a package. Run a soaked skewer through the pepper and the cheese to secure. Repeat process so that each skewer has about 3 pepper packages. Heat a grill to medium-high. Place skewers on grill and cook, rotating with tongs, until cheese has melted, about 1 to 2 minutes per side. Remove from heat, and serve immediately. Makes 6 skewers. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (17% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Pineapple Ice Cream With Hubert Recipe By :Hubert Sandot Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pineapple -- peeled, cored, and cut in 1/2" cubes 1 1/3 cups sugar 5 cups heavy cream 4 tablespoons dark rum 8 large egg yolks Place pineapple on a tray lined with a Silpat (a French nonstick baking mat). Sprinkle with 1/3 cup sugar, and bake in a 200 degree oven, checking every 30 minutes, until juices become syrupy, about 2 hours. Set aside. In a heavy-bottomed saucepan, bring 4 cups cream to a gentle boil. Turn heat off before adding rum. Add pineapple, reserving 1/2 cup, and remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and remaining 1 cup sugar until pale and thickened, about 2 minutes. Place cream mixture over medium heat, and bring just to a boil. Whisking constantly, add about 1/2 cup cream mixture to lightened yolks. Add yolk mixture to saucepan, and continue to whisk until thickened, about 3 minutes. Set aside to cool. In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 cup cream until soft peaks form. Gently fold into cooled yolk mixture. Transfer to an ice-cream machine, and freeze according to the manufacturer's instructions. Serve with a spoonful of reserved pineapple. This recipe yields 1 1/2 quarts. Comments: Chef Hubert Sandot's cooking often reflects his multinational heritage. He was born in Madagascar, raised in Paris (his father is from Martinique, his mother from France), and now lives and works in New Orleans. As chef and owner of Martinique Bistro, his menu is a fusion of cultural influences: He uses Louisiana ingredients, French techniques, and influences from Africa, Spain, Germany, and the Caribbean. When selecting pineapples, Hubert always gives a gentle pull to one of the leaves; if it comes out easily, he knows the fruit is ripe. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 5970 Calories (kcal); 483g Total Fat; (72% calories from fat); 48g Protein; 360g Carbohydrate; 3333mg Cholesterol; 512mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 Fruit; 94 Fat; 18 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Hubert Sandot, owner and chef, Martinique Bistro, 5908 Magazine Street, at Eleonore Street, New Orleans, LA 70115. 504-891-8495. Fax: 504-861-0666. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Poblano Gazpacho With Rick Recipe By :Rick Bayless Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds ripe plum tomatoes 2 large poblano chiles 4 medium garlic cloves -- unpeeled 1 medium cucumber -- peeled, seeded, and cut 1/4" dice 1/3 cup chopped cilantro 1/4 cup dry red wine 1 cup cubed white bread in 1/2" pieces 1 tablespoon sherry vinegar 2 tablespoons extra-virgin olive oil Coarse salt -- to taste 3 large hard-boiled eggs -- finely chopped 1/2 cup diced white onion -- rinsed under cold water 1 1/2 cups croutons Heat broiler. Spread half the tomatoes (about 7) along with the poblanos on a baking sheet. Place 4 inches below broiler, and roast until skin is dark, about 6 minutes. Turn, and roast the other side. (The poblanos may be completely blistered and blackened before tomatoes.) Remove them from broiler as soon as they are done. Let cool. Peel and remove stems and seeds from poblanos. Peel the tomatoes. While tomatoes and chiles are roasting, place garlic in a small heavy skillet over medium heat. Cook, turning occasionally until soft and blackened in spots, about 15 minutes. Remove from heat, and cool. Peel, and set aside. Transfer roasted tomatoes to a blender along with any juices on the baking sheet. Roughly chop one of the poblanos and add to blender. Cut remaining poblano in 1/4-inch dice and place in a serving bowl. Cut the raw tomatoes into 1/4-inch dice. Add 1 cup to bowl with poblanos; add the rest to blender. Add half of the cucumber to the bowl with poblanos; add the rest to the blender. Add 2 1/2 tablespoons of cilantro to the bowl with the poblanos, and stir to combine. Set aside. Add remaining 3 tablespoons cilantro to blender along with the wine, bread, vinegar, and oil. Blend until smooth. Strain through a medium sieve. Add enough water (about 1 1/2 cups) to give it the consistency of a light cream soup. Season with salt. Chill. Ladle soup into chilled soup bowls. Top with diced tomato mixture, eggs, onion, and croutons. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 8g Total Fat; (57% calories from fat); 5g Protein; 8g Carbohydrate; 106mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rick Bayless, chef and co-owner, Frontera Grill and Topolobampo, 445 North Clark Street, Chicago, IL Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Potatoes Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 small Yukon Gold potatoes Juice of 2 lemons 1 tablespoon dried Greek oregano 1 teaspoon salt 1/8 teaspoon freshly-ground black pepper 2 1/2 tablespoons olive oil Heat oven to 425 degrees. Peel potatoes into egg shapes with a paring knife; place them in water as you work. Drain; dry potatoes. Toss with lemon juice, oregano, salt, and pepper. Pour oil into a shallow baking pan; place pan in oven until oil is hot, 3 to 5 minutes. Add potatoes to pan; roast 10 minutes, then turn potatoes. Continue roasting until potatoes are brown, crisp, and tender, turning twice, about 30 minutes. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 4g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 266mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Potatoes with Garlic Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic heads 8 1/2 teaspoons olive oil 4 large Idaho baking potatoes Coarse salt Freshly-ground black pepper 1 bunch fresh thyme Heat oven to 300 degrees. Wrap garlic in foil, and roast until garlic is turning golden and heads are soft, about 1 hour. Let stand until cool enough to handle. Slice off tip of each head, just enough to expose cloves; press out garlic, using tip of knife to help. Discard garlic skin; transfer garlic to small bowl. Add 4 1/2 teaspoons olive oil, salt, and pepper. Make a paste using the back of a spoon. Raise oven temperature to 475 degrees. Slice each potato crosswise into one-inch-thick pieces. Spread a generous amount of paste on each slice; reassemble potato, pressing so the potatoes stick together. Set potato on a piece of foil, drizzle with 1 teaspoon olive oil, salt, and pepper to taste. Wrap potato tightly in foil; repeat process with the other potatoes. Bake potatoes in a roasting pan or on a baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes. Serve crust-side up on a bed of fresh thyme. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 10g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Roasted Red Pepper Butter Recipe By :Recipe from Joseph T. Bonanno, Jr. Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Butters Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 roasted red pepper -- peeled, seeded 1 stick unsalted butter -- softened, cut up 1/4 teaspoon coarse salt Place roasted pepper in a small food processor, and pulse until smooth, about 30 seconds. Add butter in batches, and process until just incorporated but not separated, about 30 seconds. Add salt, and pulse to combine. Makes about 3/4 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cup" - - - - - - - - - - - - - - - - - - - Per serving: 827 Calories (kcal); 92g Total Fat; (97% calories from fat); 1g Protein; 3g Carbohydrate; 248mg Cholesterol; 483mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates NOTES : Joseph T. Bonanno, Jr. is the author of "The Healthy Firehouse Cookbook" (Hearst Books, 1995; $20) and "The Firehouse Grilling Cookbook" (Broadway Books, 1998; $23) Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Roasted Rib-Eye for Two Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces steak, rib-eye on bone, 2 1/2" thick Coarse salt -- to taste Freshly-ground black pepper -- to taste Extra-virgin olive oil Heat broiler on high. Season steak on both sides with salt and pepper and brush with olive oil to lightly coat. Place in broiler pan, and transfer to the broiler. Broil for 15 minutes, turn, and continue to broil for another 10 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving. Serves 2. Source: "Martha Stewart Living - " Copyright: "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Roasted Root Vegetable Ragout Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cipolline or pearl onions -- peeled 4 Baby turnips or 2 large turnips cut in eighths 1 small Celery root 1/2 pound Whole baby carrots 3 New potatoes -- halved 2 Leeks, white part only 2 Parsnips 8 Brussels sprouts 1 tablespoon Extra-virgin olive oil 2 Fresh thyme sprigs 2 Fresh rosemary sprigs 2 Fresh parsley sprigs 1/2 cup White wine 2 cups Low-sodium vegetable stock 1 can Whole tomatoes - (28-oz) 1 Bay leaf 2 cups Chopped Swiss chard Kosher salt Freshly ground pepper === CREAMY POLENTA === 4 cups Low-sodium chicken stock 1 cup Polenta 1/4 cup Skim milk Kosher salt Freshly ground pepper Heat oven to 475 degrees. Peel celery root and cut into wedges; wash leeks and cut into 1/4-inch rings; peel and quarter parsnips. In a heavy roasting pan, combine the vegetables and olive oil, and toss to coat. Roast 20 to 30 minutes, turning the vegetables every 10 minutes, until they are nicely browned. Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, herb bundle and bay leaf, and cook over high heat for 15 minutes. Stir in the Swiss chard, and cook 2 minutes more. Season with salt and pepper to taste. CREAMY POLENTA: In a large saucepan, bring the chicken stock to a rolling boil. Reduce heat to medium, and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form. Cover and cook over low heat for 20 minutes, or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve. To serve, spoon the vegetables and sauce over the polenta. Makes 4 servings. Content per Serving: 415 calories, 14.5 g protein, 82 g carbohydrates, 5 g fat, 0 mg cholesterol, 834 mg sodium. Calories from fat: 11 percent Recipe Source: ContraCosta Times - 1-21-1998 Recipe from "Martha Stewart's Healthy Quick Cook" (Clarkson Potter, $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 5g Total Fat; (9% calories from fat); 13g Protein; 98g Carbohydrate; trace Cholesterol; 123mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Squab with Seville Orange Confit Recipe By :Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Greenwich Street, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole squab - (1 lb ea) 1/2 cup olive oil -- plus 2 tablespoons olive oil 2 shallots -- minced 1 shallot -- roughly chopped 2 garlic cloves -- minced 5 garlic cloves -- unpeeled 1 sprig thyme Zest of 1 Seville orange 1/4 cup sherry vinegar 1 tablespoon honey 1/2 cup Seville orange juice 2 cups veal stock Salt Freshly-ground black pepper === SEVILLE ORANGE CONFIT === 1 peeled Seville orange -- minced 1 Seville orange peel -- minced 1/2 cup sugar Make the Seville Orange Confit: Bring a small saucepan of water to a boil over high heat. Add minced orange, and blanch for 2 minutes; and strain. Bring 1 cup water and sugar to a boil, and add orange peel. Reduce heat to low, and simmer until tender, about 5 to 7 minutes. Set aside. (Makes about 1 cup) Place a squab on a work surface, and with a sharp knife, remove wings and cut each wing into two pieces. Cut neck from body, and cut the body in half. Remove backbone. Split the squab in half through the breastbone. Cut off the first joint of each leg of the squab. Set all squab bones aside. Make a small slit in the excess skin of the breast. Tuck the end of the leg into this slit. Place the halved squabs in a shallow baking dish. Add 1/4 cup olive oil, minced shallots, minced garlic, thyme, and orange zest to the baking dish, tossing to combine. Cover and let marinade in refrigerator for 24 hours. In a large, heavy-bottomed saucepan, heat remaining 1/4 cup olive oil over medium-high heat. When just beginning to smoke, add reserved squab bones, and cook for 3 to 4 minutes, stirring occasionally. Reduce heat to medium-low, and add 5 cloves unpeeled garlic and roughly chopped shallot. Cook, stirring occasionally, for 30 minutes. Add sherry vinegar and honey, and stir to combine. Cook until pan is dry. Add orange juice, and cook until reduced and syrupy. Transfer to a small saucepan. Add veal stock, and reduce heat to low, simmering very slowly for 40 minutes. Remove from heat, and strain through a fine sieve, pushing hard on the solids. Whisk in 1 tablespoon olive oil, and season with salt and pepper. Heat oven to 500 degrees. Remove squab from marinade. Season both sides of the squab with salt and pepper. Heat 1 tablespoon olive oil in a large heat-proof skillet over high heat. Add squab, skin-side down, to the skillet. Cook for 1 minute, reduce heat to medium, and cook until squab is brown, about 3 minutes. Turn squab, and place skillet in oven; roast for 8 to 10 minutes for medium. Remove from oven and serve with sauce and orange confit drizzled over squab. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 23g Total Fat; (68% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 388mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Squash Wedges Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn squash 2 tablespoons unsalted butter -- melted 2 tablespoons honey 1 teaspoon ground cinnamon 1 pinch ground nutmeg 1/2 teaspoon coarse salt 1/4 teaspoon freshly-ground black pepper Preheat the oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan. Toss with butter, honey, cinnamon, nutmeg, salt, and pepper. Roast squash, tossing occasionally, until tender and golden brown, 35 to 45 minutes. This recipe yields 4 servings. Comments: We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 6g Total Fat; (28% calories from fat); 2g Protein; 32g Carbohydrate; 16mg Cholesterol; 243mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Tomatillo-Chipotle Salsa Recipe By :Recipe from Rick Bayless Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 dried chiles chipotles colorados - (to 6) or 2 dried chiles chipotles mecos - (to 4) or 3 canned chiles chipotles en adobo - (to 6) 3 large garlic cloves -- unpeeled 5 medium tomatillos - (to 6) -- husked, rinsed 1/2 teaspoon salt 1/4 teaspoon granulated sugar -- (optional) Recipe title translation: Salsa de Chile Chipotle y Tomate Verde Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed. On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly. Heat broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet. Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pureed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge. Makes about 1 1/4 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Rick Bayless, cookbook author and chef is also co-owner of Frontera Grill and Topolobampo, 445 North Clark Street, Chicago, IL 60610. 312-661-1434 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Whole Snapper Recipe By :Ann Martin Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 thinly sliced fennel bulb -- thinly sliced, fronds reserved 4 small white onions -- peeled, quartered 1 lemon -- cut in 6 wedges 3/4 cup dry white wine 1 whole red snapper (abt 1 1/2 lbs) -- see * Note 1 tablespoon extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: Make sure the skin is shiny with its scales intact. The flesh should be firm and taut. Poke the fish -- if you leave an imprint, it's not fresh. The eyes should be clear and protruding, and the tail should not be dried out. Fresh fish should smell like the ocean, not "fishy." Heat oven to 425 degrees. Toss fennel, onions, 4 lemon wedges, and wine together in a large roasting pan or skillet. Rub the snapper all over with olive oil. Season inside and out with salt and pepper. Stuff cavity with reserved fennel fronds and remaining lemon wedges. Transfer to oven, and roast until the flesh is no longer translucent and just begins to flake, 40 to 50 minutes. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 4g Total Fat; (38% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Ann Martin, TV anchorwoman, KCBS-TV, 6121 Sunset Boulevard, Hollywood, CA 90028. 323-460-3000. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted-Garlic Puree Recipe By :Recipe adapted from "Alfred Portale's Gotham Bar and Grill Cookbook" by Alfred Portale Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 large unpeeled garlic cloves 1 tablespoon extra-virgin olive oil Coarse salt Freshly-ground white pepper Heat oven to 325 degrees. Place the garlic in a small baking dish, and toss with the oil and 1 tablespoon water. Season with salt and pepper. Cover with aluminum foil; bake until the garlic is tender (squeeze one of the cloves to check), 25 to 35 minutes. Press garlic out of its skin into a bowl; mash with a fork. Set aside until ready to use. Makes 4 tablespoons. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45" Yield: "4 tablespoons" - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Roasting Peppers Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red peppers 2 yellow peppers 2 orange peppers Turn over three burner grates on a gas range so that they are concave. Set range to a high flame, and place two peppers on each grate, so that they are directly in the flame. Roast peppers, turning occasionally with tongs, until they are evenly charred and soft all over. Do not worry if peppers split. Transfer each pepper to a sheet of paper towel, and wrap tightly. Let them steam for at least five minutes. This "sweats" the peppers, loosening the skin. Remove the charred skin with the paper towel, rubbing gently if necessary. It is not recommended that you rinse the peppers under running water to remove the skin -- this will wash away a lot of the flavor. Serves 4. Comments: This same technique will work on an outdoor grill, or even under your broiler -- just turn the peppers as necessary to blacken them. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Romaine Salad with Feta Cheese Recipe By :Recipe from Jane Heller Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head romaine lettuce -- torn 14 cherry tomatoes 1/4 cup finely-chopped red onion 1 cup crumbled feta cheese 1 tablespoon Dijon mustard 1/4 cup olive oil 1/4 cup red-wine vinegar Coarse salt Freshly ground black pepper In a large bowl, combine lettuce, tomatoes, onion, and feta cheese. Chill in the refrigerator until just before serving. In a small bowl, make the vinaigrette by combine remaining ingredients with a whisk or a fork. Just before serving, drizzle dressing over the salad, and toss to combine. Serves 4 to 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 22g Total Fat; (73% calories from fat); 9g Protein; 9g Carbohydrate; 33mg Cholesterol; 487mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Romana Sauce Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 3 tablespoons olive oil 2 tablespoons minced onion - (to 3tbspns) 1 garlic clove -- minced 2 cups assorted mushrooms -- cleaned, sliced (such as hen-of-the-woods, portobello, shiitake, morel, porcini, cremini, pleurotte, and chanterelle) 1 pinch salt 1/2 cup dry Italian white wine 1/2 cup heavy cream Heat the butter and olive oil in a large saute pan over medium heat. Saute the onion and garlic until the onion wilts. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes. Add the cream, and simmer over medium-low heat, stirring occasionally, for 5 to 8 minutes, until sauce thickens. Season with more salt, to taste. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 874 Calories (kcal); 96g Total Fat; (96% calories from fat); 3g Protein; 4g Carbohydrate; 194mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Romy's Quick Puff Pastry Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup chilled unsalted butter -- cut up 1/2 cup cold water In the bowl of a food processor fitted with a metal blade, pulse the flour and salt until well-blended. Add the butter. Pulse until the mixture resembles coarse meal. Add water in a slow stream through the feed tube. Pulse until a rough dough forms. On a lightly floured surface, press and pound the dough with a rolling pin to form a 10- by 6-inch rectangle, about 1/2-inch thick. Continue rolling until 1/4-inch thick. Brush away excess flour with a pastry brush. Fold both ends of the dough in toward the center. Turn the dough clockwise 90 degrees, and fold in half like a book, forming 4 layers. Wrap the dough in plastic wrap and chill until firm, 30 to 45 minutes. Roll out the dough into a 6- by 18-inch strip. Fold both ends of the dough into the center. Brush away excess flour, and fold the dough toward the center to form four layers. Repeat this process one more time, chilling until firm if necessary. Wrap the dough in plastic wrap, and chill for at least 1 hour before rolling out and using. Makes 1 pound. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - Per serving: 682 Calories (kcal); 2g Total Fat; (2% calories from fat); 19g Protein; 143g Carbohydrate; 0mg Cholesterol; 1073mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Rose Wedding Cake with Susan Recipe By :Martha Stewart Serving Size : 100 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === MOIST YELLOW CAKE LAYERS === 8 tablespoons unsalted butter -- softened, plus more to coat parchment 1 1/3 cups sifted cake flour -- plus more 1 cup sugar 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon baking powder 1 pinch salt 1/2 cup milk === MERINGUE BUTTERCREAM === 1 1/4 cups sugar 5 large egg whites 1 pinch cream of tartar 2 cups unsalted butter -- cut up 1 teaspoon pure vanilla extract === SUGAR SYRUP === 4 1/2 cups sugar 3 cups water === ROSE PETAL JAM FILLING === 1 jar rose-petal jam - (13 1/4 oz) To make the cake layers: You will need two 6-inch layers, two 8-inch layers, two 10-inch layers, and two 12-inch layers; or eleven and a half batches total (one batch makes one 8-inch layer; 1 1/2 batches makes two 6-inch layers or one 10-inch layer; 2 1/2 batches makes one 12-inch layer.) Heat oven to 325 degrees. Butter baking pan, line the base with a round of parchment paper, and butter and flour the parchment paper. Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light in color and fluffy, about 5 minutes. Add the vanilla extract. Add the eggs one at a time. Sift together flour, baking powder, and salt 3 times. Add to the egg mixture in 3 additions, alternating with milk, starting and ending with flour. Pour the batter into prepared pans (filling two-thirds full). Bake 6-inch, 8-inch, and 10-inch for about 35 to 40 minutes, 12-inch for 70 minutes; cakes are done when the tops are golden brown and a tester inserted into the center of cake comes out clean. To make the meringue buttercream: You will need 4 1/2 batches. In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer). Meanwhile, beat egg whites on low until foamy. Add cream of tartar; beat on medium-high until stiff but not dry. With mixer running, pour syrup into egg whites in a steady stream, and beat on high speed until completely cool, about 15 to 20 minutes. Meanwhile, cream butter in a separate bowl to soften. Beat in butter gradually. Add vanilla; beat 2 to 3 minutes, until frosting is smooth and spreadable. If it looks curdled during beating process, continue beating to smooth it out. To make the sugar syrup: Combine sugar and water in a medium saucepan. Set over high heat; boil until sugar just dissolves. Remove from heat. Let cool. To make rose petal jam filling: You will need 9 batches. Warm jam in a small saucepan over low heat. Remove from heat and strain through a fine sieve. Let cool to room temperature, about 10 minutes. To assemble the rose cake: Each cake layer needs a sturdy base. Trace cake pans onto a piece of 3/16-inch foam board, (available at art-supply stores) and cut out the rounds. Once cakes have cooled slightly remove from pans. Do not peel off parchment. When completely cool, place each cake right-side-up on a foam-board round, wrap in plastic, and refrigerate for at least 6 hours; this makes the layers firm and easy to handle. They can also be frozen at this point. Begin with the biggest tier. Remove from refrigerator. If it didn't bake level -- cakes often don't -- even it out with a serrated knife. Use a turntable to make it even all around. Place a small dollop of the buttercream in the center of the cake. Put another foam-board round on top of it; invert the cake onto the foam board. Remove the first foam-board base and parchment. The bottom of the cake is now the top; the cake will remain on this foam-board round until it is eaten. To split the cake, center it on the turn table. Hold a serrated knife against the edge of the cake; rotate the turntable, working the knife through the cake. Brush the cut surface of the bottom half of the cake with the sugar syrup. This syrup will moisten the cake and add a subtle flavor. Pipe the buttercream around the perimeter of the bottom half of the cake. Use a pastry bag fitted with a standard-size coupler. This "dam" will keep the jam filling in place. Fill the bottom layer with jam filling 1/8 of an inch thick; don't use so much that the top layer slips and slides. Carefully replace the top layer with the cut-side down, and brush the top with sugar syrup. Then let set for 2 to 3 minutes. Ice top with buttercream using an offset spatula to give the tier a "crumb coat." This thin layer of icing will seal the cake. Start from the center and work out, making sure to push the buttercream over the sides of the tier. Smooth the icing. The crumb coat will be covered by more icing later, so it doesn't have to be perfectly smooth at this point. Chill in the refrigerator to set the icing, about 30 minutes to 1 hour, until it doesn't feel sticky when you touch it. Repeat with remaining tiers. Give the tiers a final coating of buttercream. Use an offset spatula to smooth the top, and a tool called a bench scraper for the sides. Before you ice each tier, wipe off the spatula, dip it in hot water, then wipe it off again; using the warm, clean spatula will make a clean, finished edge. The icing should be smooth and uniform. But perfection is nearly impossible; if you see an air bubble or other small flaw, make that side the back of the cake. Refrigerate the tiers. Insert a 1/4-inch dowel vertically into the bottom tier of the cake; mark it level with the buttercream. Remove it, and cut 4 dowel pieces to this length. These will be the supports for the next tier. Use the dowels to form a square 1 1/2 inches in from the edge of the tier that will be placed on top (hold an empty cake pan over the finished tier to figure out placement.) Repeat the process on each tier -- except the top one -- using fewer dowels in different configurations as tiers get smaller. At this point, cakes can be refrigerated overnight. Assemble the cake on its serving plateau. Dab some buttercream onto the center of the serving plateau and place the bottom tier on it. Place two 10-inch plastic separator plates that have been connected with four 5-inch plastic pillars on top of the bottom tier. Add a dab of buttercream to the top of the 10-inch separator plate and place the 10-inch tier on top of it. Once all of the tiers are stacked on top of the remaining 8-inch and 6-inch separator plates, insert soaked oasis, cut to fit between each pair of separator plates. Trim the flower stems to about 2 inches. Beginning with the largest roses, insert them randomly in the oasis; using a skewer to aid in making holes. Fill in with a variety of smaller roses and buds. The final decorative touch is done with pastry bags filled moss green and egg shade yellow buttercream and fitted with a #2 round tip and a #16 star tip. Pipe along the top and bottom edge of the largest tier and the top edge of the remaining tiers. Serves 100 to 110. Source: "Martha Stewart Living Weddings, Winter/Spring 1998 special issue" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 5g Total Fat; (41% calories from fat); trace Protein; 15g Carbohydrate; 16mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosy Cranberry Cider Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 oranges 2 quarts cranberry juice 4 cinnamon sticks - (3" ea) 2 pieces fresh ginger - (2" long) -- peeled, and sliced lengthwise Sugar -- to taste With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 40g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Rotisserie Turkey On The Grill Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Grilling Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 pounds Turkey -- washed, dried Stuffing -- if desired Olive oil Coarse salt -- to taste Freshly ground pepper -- to taste Note: When the turkey is stuffed and ready to be placed on the rotisserie, the coals should be red and a thermometer should read 350 degrees when placed on the rack of a covered grill. A 15-pound turkey will take about 3 to 3 1/2 hours. Stuff both cavities of the turkey, sew up the main cavity with string, and truss tightly, forming a compact shape. Place on a work surface, breast-side up. Rub the turkey with olive oil, and season with salt and pepper. Have the rotisserie shaft fitted with one spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw-side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey for 13 minutes per pound if stuffed, and 11 minutes per pound if unstuffed. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is at least 175 degrees. You will need to add more coals to the grill every 45 minutes to maintain an even temperature. Serves 8 to 10. Comments: The USDA recommendations for cooking temperatures for turkey are as follows: A meat thermometer inserted in a turkey's thigh should read 180 degrees, and, when inserted in the breast, 165 degrees. Martha prefers a turkey thigh cooked to a temperature of 170 degrees and a breast cooked to 160 degrees. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 861 Calories (kcal); 43g Total Fat; (46% calories from fat); 110g Protein; 0g Carbohydrate; 366mg Cholesterol; 350mg Sodium Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Royal Biscuits Recipe By :Anton Edelmann Serving Size : 16 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Anton Edelmann's Puff Pastry -- (see below) 1 large egg white 4 cups confectioners' sugar === ANTON EDELMANN'S PUFF PASTRY === 1 1/2 pounds unsalted butter -- room temperature 4 3/4 cups all-purpose flour 1 1/2 teaspoons salt Juice of 1/2 lemon Make the Puff Pastry: By hand, work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface. When well mixed, form this butter paste into a block, wrap in plastic wrap, and refrigerate. Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine breadcrumbs. Add 1 cup plus 3 tablespoons water and lemon juice to form a dough, and mix until smooth and elastic. Shape the dough into a ball, then cut a cross in the top to one-third of the depth. Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick. Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counterclockwise and ensuring that the edges are well sealed. Roll out the dough into a 12- by 24-inch rectangle. Fold the short sides to meet in the middle, then fold in half like a book to form four equal layers; this is called a double turn. Cover with a damp cloth, and chill in the refrigerator for at least 30 minutes. Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use. (Makes about 3 1/2 pounds) On a lightly floured surface, roll puff pastry to 1/8-inch thick, and trim to a 2-by-12-inch rectangle. Transfer to a baking pan. Prick well with a fork, and chill for 20 minutes. In a small bowl, beat egg white and confectioners' sugar together with a wooden spoon until smooth. Using a small offset spatula, spread a thin layer onto the chilled pastry. Freeze for 25 minutes. Heat oven to 425 degrees. Remove iced pastry from freezer. Using a damp knife, cut vertically into sixteen 3/4-inch fingers. Transfer to a baking pan. Bake until pastry is golden and icing is curled up at ends, about 15 minutes. Transfer to a wire rack to cool. This recipe yields 16 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 35g Total Fat; (70% calories from fat); 4g Protein; 28g Carbohydrate; 93mg Cholesterol; 209mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "Taking Tea at the Savoy" by Anton Edelmann (Pavilion, 1999). Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Royal Icing Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fillings/Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large egg whites -- see * Note 4 cups confectioner's sugar Juice of 1 lemon * Note: Raw eggs should not be used in food for pregnant women, babies, young children or anyone whose health is compormised. Five tablespoons meringue powder, with a scant 1/2 cup water, may be substituted for egg whites. Beat egg whites until stiff but not dry. Add sugar, and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if too thin, add more sugar. This recipe yields 2 1/2 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1901 Calories (kcal); trace Total Fat; (0% calories from fat); 7g Protein; 478g Carbohydrate; 0mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 32 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Mar 1997 Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Rugalach With Different Fillings Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups all-purpose flour 1/2 teaspoon salt 1 pound unsalted butter - (4 sticks) -- room temperature 1 pound cream cheese 1/2 cup apricot jam 1 large egg white -- lightly beaten 3/4 cup chopped nuts such as walnuts, hazelnuts or almonds 1/4 cup coarse sanding sugar === RAISIN FILLING === 1/4 cup golden raisins -- chopped 1/4 cup dark raisins -- chopped 1/4 cup granulated sugar 1/2 teaspoon cinnamon === DRIED-CHERRY FILLING === 1/2 cup dried cherries -- chopped 1/4 cup granulated sugar 1/2 teaspoon cinnamon === DRIED-APRICOT FILLING === 1/2 cup dried apricots -- chopped 1/4 cup granulated sugar 1 pinch nutmeg === CHOCOLATE FILLING === 1/2 cup semisweet mini chocolate morsels Place flour and salt in the bowl of food processor; pulse until combined. Add butter, and pulse 10 times. Add cream cheese; pulse until ingredients are just combined. Pulse until the mixture just comes together when you press it with your fingers. Transfer dough to a clean work surface, and shape into a flat disk; cover with plastic, and refrigerate at least 3 hours or overnight. Heat oven to 375 degrees. Line two baking sheets with parchment; set aside. In a small bowl, combine filling ingredients of your choice. Set the filling aside. Divide chilled dough into three pieces. Flatten one piece into a disk, and return other two to refrigerator, wrapped in plastic. On a lightly floured work surface, roll out the disk to a 1/8-inch thickness. Cut dough into a 6 1/4-inch circle. Using a pizza cutter, divide dough in half, then into quarters, then into eighths. Brush each triangle lightly with jam, and then sprinkle with 1 teaspoon filling mixture, being careful not to cover the narrow ends. Starting at the wider end, roll up each cookie; transfer to a baking sheet. Brush each cookie with egg white, then sprinkle with nuts and sanding sugar. Chill until firm, about 15 minutes. Repeat with remaining two-thirds of dough. Bake rugalach until golden brown, 15 to 20 minutes. Transfer baking sheets to a wire rack to cool completely. Store in an airtight container up to 2 days. This recipe yields about 4 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 4g Total Fat; (22% calories from fat); 3g Protein; 24g Carbohydrate; 10mg Cholesterol; 54mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * S'More Squares Recipe By :Conor Morris Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for brushing 3 tablespoons unflavored gelatin -- plus 1 teaspoon unflavored gelatin -- 4 packages 3 cups granulated sugar -- plus 5 tablespoons granulated sugar 1 1/4 cups light corn syrup 1/4 teaspoon salt 2 teaspoons pure vanilla extract 1 1/2 cups confectioners' sugar 9 tablespoons unsalted butter -- melted 8 tablespoons room temperature butter -- plus more for pan 18 crushed graham crackers -- to yield 1 1/2 cups 1 pound semisweet chocolate -- finely chopped Brush a 9- by 13-inch glass baking dish with vegetable oil. Cut a piece of parchment or waxed paper large enough to cover the bottom of the dish and overhang the longer sides. Place parchment in dish, brush with oil, and set dish aside. Pour 3/4 cup cold water in the bowl of an electric mixer, and sprinkle the gelatin on top. Let stand for 5 minutes. Place 3 cups granulated sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238 degrees), about 9 minutes. In a mixer fitted with the whisk attachment, on low speed, beat the hot syrup into gelatin. Gradually increasing speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into prepared baking dish, and smooth the surface with an offset spatula. Set aside, uncovered, until marshmallow becomes firm, at least 3 hours and up to overnight. Place 1 cup confectioners' sugar in a fine strainer, and sift onto a clean work surface. Invert large marshmallow onto sugar-coated surface, and peel off parchment paper. Lightly brush a sharp knife with vegetable oil, and cut marshmallow into twelve 2-inch squares. Sift the remaining 1/2 cup confectioners' sugar into a small bowl, and roll the marshmallows in the sugar to coat. Set aside. Heat oven to 350 degrees. Brush a 9- by 13-inch glass baking dish with melted butter. In a large bowl, combine the graham-cracker crumbs, 9 tablespoons melted butter, and remaining 5 tablespoons granulated sugar. Using the back of a spoon, press mixture firmly into the prepared dish. Transfer to oven, and bake until the crust has set, 15 to 20 minutes. Transfer to a wire rack to cool completely. Bring a medium saucepan of water to a simmer. Place chocolate in a medium heat-proof bowl, and set it over simmering water. Melt the chocolate, stirring occasionally. Remove bowl from heat, and stir in butter, one piece at a time, until melted and thoroughly combined with chocolate. Pour over cooled graham-cracker crust. Using an offset spatula, spread into an even layer. Transfer to refrigerator, and chill until firm, about 30 minutes. Heat broiler. Cut the chocolate crust into twelve 3-inch squares. Top each square with a marshmallow, and place the assembled s'mores under the broiler just until the marshmallows turn golden brown, about 20 seconds. Serve immediately. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 582 Calories (kcal); 20g Total Fat; (28% calories from fat); 2g Protein; 109g Carbohydrate; 23mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 7 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Conor Morris, Girl Scouts of the U.S.A. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sable Cookies Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter 2/3 cup sugar 2 egg yolks 2 cups flour 1 egg yolk -- beaten with 1 teaspoon water Fit processor with steel blade. Process the butter and sugar until creamy. Add the 2 egg yolks and mix for 30 seconds. Add half the flour and process until smooth. Add remaining flour and process until blended. Wrap dough in plastic wrap and chill until firm, about 2 to 4 hours. Keep dough in the refrigerator until ready to use, and then roll only a third at a time on a very well-floured board. Roll about 1/8-inch thick. Cut into desired shapes with cookie cutters, or a 2-inch biscuit cutter, and transfer immediately onto a buttered baking sheet. Keep the cut cookies chilled until you have finished cutting all the dough. Preheat oven to 350 degrees. Brush the top of each cookie with yolk-and-water glaze; sprinkle lightly with sugar. Bake 8 to 10 minutes, until cookies are pale golden. Remove to rack and cool. This recipe yields sixty 1 3/4-inch cookies or fifteen 3 1/4-inch cookies. Comments: Rich, buttery sable cookies come from Caen, a small oceanside town in France's Normandy region. Sable means "sand" or "sandy," which aptly describes the cookie's delicate and crumbly texture a cross between sugar cookies and shortbread. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 3g Total Fat; (49% calories from fat); 1g Protein; 5g Carbohydrate; 17mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sacristains Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Flour -- for rolling 1 pound Puff Pastry -- (see below), or 1 package frozen puff pastry - (17 1/4 oz) -- thawed 1 large egg 1 cup Vanilla Sugar 1 cup coarsely ground almonds === PUFF PASTRY === 1 pound all-purpose flour 1 pound cold unsalted butter -- cut in small pieces 1 teaspoon salt 1 cup heavy cream -- or 1/2 cup heavy cream -- mixed with 1/2 cup ice water === VANILLA SUGAR === 2 cups granulated sugar 1 vanilla bean -- seeds scraped PUFF PASTRY: In the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with butter until very smooth. Shape the mixture into a flat square 1-inch thick, wrap well in plastic, and chill for at least 30 minutes. Combine the salt with the remaining flour in a large mixing bowl, and add the cream (or cream and water). Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a flat square 1 1/2 inches thick, wrap in plastic, and chill, at least 30 minutes. Remove the two doughs from the refrigerator. On a lightly floured board, roll out the two doughs, rolling the flour-and-cream dough into a rectangle twice as long as the butter dough. Place the butter dough in the center, fold up the ends to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes, so that the dough achieves the same temperature throughout. Remove the dough from the refrigerator, and, on a lightly floured board, roll it out into a large rectangle approximately 1/2-inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough and chill it for at least 30 minutes. This completes one turn. Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes rolling out much easier and keeps the layers of butter at an equal thickness. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap and refrigerate until ready to use (up to 2 days), or freeze for future use. (Makes approximately 2 pounds) VANILLA SUGAR: Combine sugar and vanilla in a small jar. (Continue adding sugar and vanilla as needed.) For a little variation, you can use colored sugar crystals, coarse sugar crystals, or even rock candy broken into little pieces in place of regular sugarcoating. (Makes 2 cups) SACRISTAINS: Position racks in the lower and upper thirds of oven; heat to 425 degrees. On an even, lightly floured surface, roll out half of the puff pastry to a 12- by 12-inch square, about 1/16-inch thick. In a small bowl, beat egg with 2 teaspoons cold water. Using a pastry brush, lightly brush egg wash over the entire surface of a puff-pastry square. Sprinkle pastry with 1/4 cup each of sugar and almonds. Gently roll over surface with a rolling pin to push sugar and almonds into the dough. Flip puff-pastry square and repeat process with egg wash, 1/4 cup sugar, and 1/4 cup ground almonds. With a pizza cutter or sharp knife, cut the puff pastry into eighteen 3/4-inch strips. Using both hands, hold strip at both ends and twist two or three times. Place six strips on each of two baking sheets about 1 1/2 inches apart. Transfer to oven, and immediately lower the temperature to 375 degrees. Bake for 10 minutes. Rotate baking sheets between oven shelves, and from front to back. Continue baking until golden brown, 3 to 5 minutes. Cool on wire rack. Repeat process with remaining puff pastry. Store in an airtight container for up to 3 days. Freeze remaining puff pastry for up to 1 month. Makes about 30 cookies. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "30 cookies" - - - - - - - - - - - - - - - - - - - Per serving: 6999 Calories (kcal); 314g Total Fat; (40% calories from fat); 93g Protein; 961g Carbohydrate; 676mg Cholesterol; 3468mg Sodium Food Exchanges: 36 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 61 1/2 Fat; 27 Other Carbohydrates NOTES : Sacristain is French for "sexton," the caretaker of church property. These French puff-pastry cookies are traditionally served with hot tea. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saffron And Shellfish Risotto Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice/Grains Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable stock - (to 8 cups) -- homemade, or low-sodium canned 12 littleneck clams -- scrubbed 24 medium shrimp -- peeled, deveined, cut into thirds, shells reserved 3 tablespoons olive oil 1/2 cup finely-chopped shallots 1 pinch saffron threads 1 cup Arborio or Carnaroli rice -- see * Note 1/2 cup white wine 4 tablespoons unsalted butter - (to 6 tbspns) 1/2 cup grated Parmesan cheese -- plus more 1/4 cup chopped fresh flat-leaf parsley Salt -- to taste Freshly-ground black pepper -- to taste * Note: Be certain you use an Italian medium-grain rice such as Arborio or Carnaroli; these rices contain a starch that adds thickness and creaminess to the mixture as it cooks. And listen as carefully as you watch: You need to stir constantly and wait for the rice to emit a clicking sound, indicating that it's time to add more liquid. Heat stock in pan over high heat. Add clams; cover. Cook until opened, 5 to 10 minutes. Using a slotted spoon, transfer clams to a bowl. Discard unopened clams. Chop clam meat. Add shrimp shells to stock. Cover; simmer 15 minutes. Pour stock through fine sieve, discarding solids and sand left in pan. Return stock to stove; keep at simmer over medium heat. Heat oil in heavy-bottomed saucepan over medium heat. Add shallots and saffron; cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes. Add wine. Cook, stirring, until wine is absorbed. Using a ladle, add 3/4 cup of hot stock to rice. Using a wooden spoon, stir rice constantly, at a medium speed. When rice has absorbed most but not all of the liquid, and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock. Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque and slightly crunchy in center. Add shrimp; continue stirring and adding stock until rice is still al dente but not crunchy, and shrimp is cooked through, about 3 minutes. As rice nears doneness, watch carefully, and add smaller amounts of liquid. The mixture should be thick enough that grains of rice are suspended in liquid about the consistency of heavy cream. It will thicken slightly when removed from heat. Remove from heat. Stir in clams, butter, Parmesan cheese (if using), and parsley; season with salt and pepper. Divide among four bowls, and grate or shave Parmesan over risotto, if desired. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 14g Total Fat; (71% calories from fat); 11g Protein; 1g Carbohydrate; 63mg Cholesterol; 241mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sage and White Bean Crostini Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Beans Weddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried white kidney beans -- see * Note 2 garlic cloves -- peeled 1/4 cup extra-virgin olive oil Olive oil for brushing 4 sage leaves -- plus more Juice of 1 lemon Salt Freshly-ground black pepper 1 baguette -- sliced Lemon slices -- optional * Note: Two fifteen-ounce cans of beans may be substituted for the dried beans. Drain and rinse canned beans; proceed to step three. Rinse and pick over beans. In a medium saucepan, cover beans with water, and bring to a boil for 5 minutes. Transfer to a heat-resistant surface, and let beans stand in water, uncovered, 1 hour. Drain beans; add fresh water to cover beans by two inches. Return to medium heat. Simmer, covered, until soft and tender, about 50 minutes. Allow beans to cool slightly. Drain beans, reserving liquid. Place beans, garlic, olive oil, sage, lemon juice, and salt and pepper in a food processor; puree until smooth. If too thick, thin to desired consistency with reserved bean liquid. Transfer to a covered container; chill. To serve, brush bread with olive oil, and toast. Garnish spread with sage leaves or lemon slices, and serve the toasts on the side. Serves 12 to 14. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 6g Total Fat; (35% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 230mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sage Egg White Frittata Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Brunch Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 large egg whites 3 large eggs 1 cup chanterelles -- cleaned Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon extra-virgin olive oil, or vegetable cooking spray 1/2 teaspoon finely-chopped fresh sage -- plus 1 tablespoon small whole sage leaves 2 cups trimmed mixed greens -- washed, dried Red-wine vinegar -- for serving Extra-virgin olive oil -- for serving Heat oven to 375 degrees. Heat a nonstick ovenproof 10-inch skillet sprayed with olive-oil or vegetable-oil cooking spray over medium heat. Add mushrooms, season with salt and pepper, and cook over medium heat until wilted, about 5 minutes. In a large bowl, whisk egg whites until they form soft peaks. In another large bowl, whisk whole eggs until foamy and lemon-colored. Fold the egg whites into the eggs. Sprinkle mushrooms with chopped sage. Add egg mixture to mushrooms. Distribute whole sage leaves evenly over eggs. Cook until edges are set, about 5 minutes. Transfer to oven, and cook until set and golden brown, about 7 minutes. Drizzle greens with red-wine vinegar and extra-virgin olive oil. Season with salt and pepper. Cut frittata into wedges, and serve over greens. This recipe yields 4 servings. Comments: A frittata, traditionally served in Mediterranean countries, is an open-faced, round omelet combined with a mixture of vegetables, herbs, or meats. Here are two methods used to cook the top of the frittata. The first is to place it under the broiler until browned, taking care not to burn it. You can also invert the frittata onto a plate and slide it back into the pan until the egg mixture has set. If you're cooking under the broiler, choose a skillet with a metal handle, and always use a small enough pan so that the eggs are not spread too thin. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 3g Total Fat; (36% calories from fat); 12g Protein; 1g Carbohydrate; 140mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "Martha Stewart's Healthy Quick Cook" ($32.50). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sage-Buttermilk Biscuits Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cake flour (not self-rising) -- plus more 1 1/2 tablespoons baking powder 2 1/4 teaspoons coarse salt 1/4 teaspoon freshly-ground black pepper 6 tablespoons chilled unsalted butter -- cut up 2 tablespoons chopped fresh sage 1 cup buttermilk - (to 1 1/4 cups) 8 small fresh sage leaves -- for garnish Heat oven to 500 degrees. Combine flour, baking powder, and salt and pepper in a large bowl. Add butter, and cut into flour mixture using a pastry cutter until it forms pea-sized pieces. Stir in sage until well combined. Stir in enough buttermilk until flour mixture is moist and forms a dough. Transfer to a lightly floured surface, and knead gently until the dough comes together, about 15 seconds, being careful not to overwork the dough. Using a lightly floured rolling pin, roll the dough into an 8-inch round about 3/4 inch thick. Cut out biscuits, without twisting, using a lightly floured 2 3/4-inch round biscuit cutter. Gather scraps, and repeat rolling and cutting process, being careful not to overwork the dough. Place biscuits, pressing together gently, in an ungreased 8- by 2-inch round baking pan in a circular pattern with 7 biscuits around the outer edge of the pan and one in the center. Brush each biscuit lightly with buttermilk. Top each biscuit with a small sage leaf. Bake until golden brown, about 20 minutes. Serve warm. Makes 8 biscuits. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 2 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 803mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sake-Steamed Shrimp With Steamed Mizuma Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Japanese Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sake 10 Shiso leaves -- see * Note 20 medium Shrimp -- peeled, deveined 1/2 cup Sushi Rice 4 tablespoons Low-sodium soy sauce 4 teaspoons Prepared wasabi paste === SUSHI RICE === 1 1/2 cups Short or medium grain rice 3 tablespoons Rice vinegar 1 tablespoon Sugar 1 1/2 teaspoons Kosher salt === STEAMED MIZUMA === 1 pound Mizuna or other mild spicy greens such as baby kale or arugula Kosher salt Freshly ground pepper * Note: Shiso is a jagged-edged leaf from the same family as mint and basil, available at Asian markets. In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp, and poach until light pink and the tails are curled, 3 to 5 minutes. For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2 shiso leaves on top, and arrange 5 shrimp, tail-end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste. Makes 4 servings. SUSHI RICE: Place the rice in a bowl, and gently rinse with cold water three to four times. Transfer to a strainer, and let rest about 20 minutes. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. For each serving, spoon a 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. (Makes 3 cups) STEAMED MIZUMA: In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 25g Carbohydrate; 46mg Cholesterol; 1352mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salad Niçoise Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Fish (Ocean) Salads/Dressings Seafood Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup olive oil -- plus more 1/3 cup freshly squeezed lemon juice 2 tablespoons Dijon mustard 1 shallot -- finely chopped 2 teaspoons anchovy paste 1 tablespoon capers -- finely chopped 12 quail eggs 1/2 pound haricots verts -- stem ends trimmed 2 teaspoons rice-wine vinegar 8 baby red or fingerling potatoes 2 teaspoons dry vermouth 1 1/2 pounds tuna steak, 1/2" thick 1 head red leaf lettuce 1 head Boston lettuce 1/2 pint red cherry tomatoes 1/2 pint yellow cherry tomatoes 1/2 cup niçoise olives Heat a well-seasoned grill pan over high heat. In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Set aside. Prepare an ice bath in a large bowl, and set aside. Place the quail eggs in a medium saucepan and cover with several inches of cold water. Place the pan, covered, over high heat, stirring occasionally, until just before the water comes to a boil. Uncover, reduce to a simmer, and cook for 2 minutes, stirring the eggs gently several times to ensure even cooking. Immediately transfer the eggs, with a slotted spoon, to the ice bath. Let cool completely, about 5 minutes. Pat dry one egg at a time; peel and halve. Set aside. Fill a medium saucepan with salted water, and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Using a slotted spoon, immediately transfer beans to the ice bath. Drain well, and pat dry. Drizzle with rice-wine vinegar, and set aside. Place potatoes in a medium-size pot. Cover with cold, salted water. Bring to a boil, then reduce heat to simmer. Cook until fork tender, about 8 minutes. Using a slotted spoon, immediately transfer potatoes to the ice bath. Drain well, and pat dry. Cut in half lengthwise, drizzle with vermouth, and reserve. Lightly brush tuna with olive oil, and season with salt and pepper. Place on grill pan, and cook to rare, 1 or 2 minutes per side. Toss lettuces with some of the anchovy-caper dressing, and place on large serving platter. In a separate bowl toss potatoes, haricots verts, and tomatoes with more dressing, and arrange over lettuce. Slice tuna very thinly on the diagonal, and arrange over salad. Drizzle tuna with dressing. Garnish salad with quail eggs and nicoise olives. Serves 8. Comments: When choosing the olives, make sure they are the imported black variety and not the canned type from California. Select tuna that has a rosy color and as little veining as possible -- avoid fish with heavy veining and a dull, dark, or dry appearance. Quail eggs are usually beige with brown spots, can weigh less than half and ounce, and are usually served hard-boiled as a snack or garnish; in China and Japan, they are a coveted delicacy. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 20g Total Fat; (91% calories from fat); 3g Protein; 1g Carbohydrate; 114mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salli's Cranberry Tartlets Recipe By :Recipe from Salli LaGrone Serving Size : 12 Preparation Time :0:00 Categories : Desserts Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coarsely chopped pecans 3/4 cup melted unsalted butter -- plus more 3/4 cup granulated sugar 2 large eggs -- lightly beaten 1 teaspoon pure almond extract 1 cup all-purpose flour 2 cups fresh or frozen cranberries amber or crystal sugar for sprinkling -- (optional) Whipped cream -- for serving Zest of 1 orange -- for garnish Heat oven to 325 degrees with rack in center. Spread nuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool. Brush twelve 3 3/4- by 3/4-inch round, fluted tartlet molds with melted butter to coat inside evenly. This can also be baked in a 10-inch baking dish. In a large bowl, whisk together melted butter, sugar, eggs, almond extract, and flour (batter will be thick). Stir in cranberries and 3/4 cup pecans. Divide batter evenly among tartlet molds. Sprinkle each with 1 teaspoon pecans and amber sugar, if desired. Bake until golden and slightly crusty on top, 35 to 40 minutes. A cake tester inserted in center should come out clean. Transfer to a cooling rack. Once cool, remove tartlets from pans. Serve with whipped cream or vanilla ice cream, and garnish with orange zest. These are best if eaten within a day. This recipe yields 12 tartlets. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Protein; 21g Carbohydrate; 31mg Cholesterol; 10mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Salli LaGrone is a Tennessee resident and a longtime friend of Martha Stewart Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sally Morton's Matzo-Ball Soup Recipe By :Recipe from Sally Morton, mother of television producer Robert Morton Serving Size : 8 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons schmaltz (chicken fat) 1 white onion -- peeled, diced 3 celery stalks - (to 4) -- diced 5 pounds chicken -- cut in 8 pieces 2 bone-in skin-on chicken breasts 3 carrots - (to 4) -- peeled, sliced 1 large parsnip -- peeled 1 bunch dill 1 tablespoon coarse salt 1 teaspoon pepper 2 large eggs -- lightly beaten 1 bunch flat-leaf parsley 1 cup matzo meal In a medium stockpot, heat 2 tablespoons of schmaltz over medium heat. Add onion, celery, and chicken. Sear until golden brown, 2 to 3 minutes. Add carrots, parsnip, dill, salt and pepper. Cover ingredients with water, and bring to a boil. Reduce heat, and simmer for 2 to 2 1/2 hours. During the first half hour, skim impurities off the surface of the soup. Remove the chicken, and reserve. Strain soup through a fine chinois. Add the carrots and nicer pieces of chicken back into the broth. Reserve 1/2 cup of soup to make the matzo balls. Pour the rest of the soup into a medium stockpot, cover, and keep on low heat. While the soup is cooking, make the matzo balls. In a large bowl, using a whisk, combine the eggs and remaining 4 tablespoons chicken fat. Whisk in 1/3 to 1/2 cup of the reserved broth to moisten. Add matzo meal. Moisten with more chicken broth if needed. Cover mixture with plastic wrap. Chill until mixture sets, about one hour. In a large wide-mouthed stockpot, bring water to a boil; then lower heat to a simmer. Dampen your hands and form matzo into walnut-sized balls. Drop the balls into the water, and cook for 30 to 45 minutes. The matzo balls will expand during cooking. With a slotted spoon, remove matzo balls to a bowl. Ladle hot broth into soup bowls, and place balls in each bowl. Serves 8 to 10. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 551 Calories (kcal); 33g Total Fat; (55% calories from fat); 39g Protein; 20g Carbohydrate; 233mg Cholesterol; 866mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Scallops With Sorrel Sauce Recipe By :Jean and Pierre Troisgros Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds salmon 1 tablespoon peanut oil -- for pounding 2 cups fish stock -- (see below) 2 medium shallots -- finely chopped 1/3 cup dry white wine, preferably Sancerre 3 tablespoons dry vermouth 1 1/4 cups crème fraîche 4 ounces stemmed sorrel leaves - (1 quart tightly-packed large leaves torn into 2 or 3 pieces) 4 tablespoons unsalted butter -- cut in small pieces Freshly-squeezed lemon juice Coarse salt -- to taste Freshly-ground white pepper -- to taste === FISH STOCK === 2 pounds fish heads and bones - (to 2 1/2 lbs) -- see * Note 1 yellow onion -- thinly sliced === BOUQUET GARNI === Thyme sprigs Parsley sprigs Bay leaf * Note: From fresh white-fleshed nonoily fish. For the Fish Stock: Rinse the fish bones well in several changes of cold water. Place them in a medium stockpot. Cook 10 minutes, covered, over low heat to release their juices. Stir frequently to avoid sticking. Add enough cold water to cover. Tie together the thyme sprigs, parsley sprigs and bay leaf to make the bouquet garni and add to the pot. Bring slowly to a boil, skimming surface until no trace of scum remains. Reduce heat to simmer, and cook for 25 minutes. Strain through a fine mesh sieve lined with damp cheesecloth. Cool. Store in an airtight container, refrigerated, up to 3 days or in the freezer for up to 1 month. (Makes about 6 cups) Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin. With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each. Lightly oil two pieces of parchment paper. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness. In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add crème fraîche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan. Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper. Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned-side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce). Distribute sauce among four large plates. Place salmon, seasoned-side down, on plates. Season with salt. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 678 Calories (kcal); 47g Total Fat; (65% calories from fat); 48g Protein; 8g Carbohydrate; 224mg Cholesterol; 308mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "The Nouvelle Cuisine of Jean & Pierre Troisgros" by Jean and Pierre Troisgros, owners of Maison Troisgros in Roanne, France (William Morrow & Company Inc.). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Tartare With Rick Recipe By :Rick Moonen Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 3/4 cup extra-virgin olive oil -- plus more 3 large egg yolks 1/4 cup finely-chopped shallots 1/4 cup finely-chopped capers 3 tablespoons Asian fish sauce (nuoc nam) 4 1/2 teaspoons freshly-squeezed lemon juice -- plus more 4 1/2 teaspoons freshly-squeezed lime juice 1 tablespoon Dijon mustard 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon freshly-ground white pepper -- plus more 1 pound skinned salmon (from the belly) -- cut 1/4" cubes 2 tablespoons finely-snipped fresh chives 2 tablespoons finely-chopped fresh flat-leaf parsley 2 tablespoons finely-chopped fresh chervil 2 ounces pea shoots Salt -- to taste 6 slices smoked salmon -- 1" wide 6 slices white bread -- crusts removed, cut into triangles, and toasted To make the sauce, combine the vegetable oil and olive oil in a liquid measuring cup. In a medium bowl, combine egg yolks, shallots, capers, fish sauce, lemon juice, lime juice, mustard, Tabasco sauce, and white pepper. Whisk in the oil, drop by drop, until the sauce begins to thicken. Continue adding oil, in a slow steady stream, until all of the oil is incorporated. Taste, and adjust for seasoning. Transfer half of the sauce to a medium bowl. Add the diced salmon, and stir gently to combine. If necessary, add additional sauce to barely coat the salmon. Reserve remaining sauce for another use. Stir in chives, parsley, and chervil. In a medium bowl, toss pea shoots with lemon juice, olive oil, salt, and pepper. Place a 2-inch-diameter ring mold on a plate. (Rick uses a ring mold to shape the tartare, but you can also use a 2-inch-diameter empty can; simply remove the top and bottom using a can opener.) Fill mold to capacity with salmon tartare. Pat down evenly with the back of a spoon. Gently remove mold. Repeat with remaining salmon on five more plates. Wrap each disk of salmon tartare with a slice of smoked salmon. Divide pea shoots between the plates, and serve immediately. This recipe yields 6 servings. Comments: Legend has it that steak tartare was first prepared in medieval Russia by the Tartars, who habitually dined on raw chopped meat; today, it is commonly served throughout the world as an elegant main course or appetizer. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 758 Calories (kcal); 71g Total Fat; (83% calories from fat); 19g Protein; 13g Carbohydrate; 126mg Cholesterol; 841mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rick Moonen, executive chef and partner, Oceana Restaurant, 55 East 54th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salpicao Salad Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium onions 2 tablespoons extra-virgin olive oil 3 whole chicken breasts 3 garlic cloves -- minced Coarse salt Freshly-ground black pepper 1 tablespoon sweet paprika 1/3 cup chopped parsley 3 scallions, white, light-green parts only -- chopped 1 pound green beans -- trimmed 2 pounds carrots 5 pounds white potatoes Vegetable oil for frying 1/2 cup mayonnaise Peel and mince one onion, and set aside. In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; saute one minute. Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika. Saute until onion becomes soft, 3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add parsley and scallions; simmer until softened, about 5 minutes more. Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Working over the bowl, remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes. Cut beans into 1/4-inch long pieces. Place in a bowl; set aside. Wash, peel, and grate carrots. Place in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch cut beans until just tender, about 2 minutes. Remove beans from water using a slotted spoon. Place in bowl of ice water to cool. Remove from water and set aside. Return the salted water to a boil. Blanch the carrots, until just wilted, about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to chill. Drain carrots and set aside. Slice remaining onion into thin rounds. Place in a third bowl; cover, and set aside. Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside. Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil until a frying thermometer registers 375 degrees. Grate a potato over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon, remove potato from oil, and transfer to a large paper-towel-covered surface; drain. Repeat with remaining potatoes, adding vegetable oil if necessary. In a large serving bowl, toss all ingredients. Season with salt and pepper, and serve. Serves 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 741 Calories (kcal); 34g Total Fat; (40% calories from fat); 40g Protein; 73g Carbohydrate; 99mg Cholesterol; 267mg Sodium Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salsa With Josefina Recipe By :Josefina Howard Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon finely-minced seeded jalapeño pepper -- or to taste 2 tablespoons finely-minced cilantro 2 plum tomatoes -- seeded, and finely diced 2 tablespoons finely-minced onion Coarse salt -- to taste Note: To ensure the salsa's consistency, cut all the vegetables into a uniform size. Combine all ingredients in a medium mixing bowl, and mix gently. Add a little water, if needed. Serve immediately with guacamole, as a garnish, or on the side; or cover, and store overnight in refrigerator. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Josefina Howard, Co-owner, Rosa Mexicano, 1063 First Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Salt Baked Filet Of Flounder With Huang Recipe By :Huang Man Serving Size : 6 Preparation Time :0:00 Categories : Chinese Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flounder filet -- skin removed, cut into 3" by 1 1/2" pieces 1/4 teaspoon fine salt 3 small hot peppers, such as jalapeño Corn oil -- for frying 1 cup cornstarch 3/4 teaspoon Five Spice Salt -- (see below) === FIVE SPICE SALT === 7 tablespoons fine salt 1 tablespoon five-spice powder === FRIED FISH SKELETON === 1 flounder skeleton 1 cup cornstarch Corn oil -- for frying Make the Five Spice Salt: In a clean dry wok, heat salt until warm. Add five-spice powder and stir until heated through. Remove, and store in an airtight container at room temperature for up to 3 months. (Makes about 1/2 cup) Make the Fried Fish Skeleton: Rinse fish skeleton quickly under cold running water. Pat dry with paper towels. Fill a large wok three-quarters full with corn oil. Heat oil to 380 degrees. Spread cornstarch evenly on a baking sheet. Coat fish skeleton lightly with cornstarch. Shaking to remove excess cornstarch. Add skeleton to hot oil. Using a long-handled metal spoon, turn skeleton to brown evenly. Cook until golden brown. Transfer to serving platter. Rinse fish quickly under cold running water. Pat dry with paper towels. Place fish in a medium bowl, and season with salt. Toss to combine. Slice peppers in half lengthwise and remove seeds. Thinly slice crosswise; set aside. Fill a large wok three-quarters full with corn oil. Heat oil to 380 degrees. Spread cornstarch evenly on a baking sheet. Coat fish lightly with cornstarch. Add fish to hot oil. Using a long-handled metal spoon, separate the fish. Cook until pale golden brown and firm to the touch. Scoop the fish from the wok with strainer. Arrange hot peppers on top of fish. Drizzle with hot oil from wok, and season with the five-spice salt. Serve fish on a platter lined with fish skeleton. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 39g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of chef Huang Man, Daniel Chen, Sam Kong, Yumi Chen; New York Noodle Town, 28-1/2 Bowery, at Bayard Street, New York, NY 10013. 212-349-0923. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salt Cured Duck Breast Recipe By :Recipe from Marcus Samuelsson; Executive chef; Aquavit, 13 West 54th Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 1 1/2 cups coarse salt 2 whole hen duck breasts, boneless and with skin Freshly-ground black pepper -- to taste Combine water and salt in a large bowl, and stir to combine. Using a very sharp chef's knife, gently score the skin of each duck breast, creating three or four diagonal slashes. Place duck breasts in saltwater mixture. Cover bowl with plastic wrap, and weigh breasts with a plate, so they are completely submerged. Refrigerate for 2 to 6 hours, depending on desired saltiness. Heat oven to 400 degrees. Remove breasts from saltwater, and pat dry. Heat a cast-iron skillet over medium-low heat until skillet feels hot when hand is held above it. Place breasts, skin-side down, in skillet, and sear until skin is crisp, about 12 to 15 minutes. Season duck with pepper, if desired. Turn duck skin-side up, and transfer skillet to a hot oven. Bake for an additional 5 to 6 minutes. Remove duck from oven, and let rest about 10 minutes before slicing. Serves 4. Cuisine: "Swedish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 33854mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sand Dollar Cookies Recipe By :Martha Stewart Serving Size : 15 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unsalted butter -- room temperature 1/3 cup confectioners' sugar 3 1/2 tablespoons granulated sugar 2 teaspoons pure vanilla extract 1/4 teaspoon coarse salt 1 1/3 cups all-purpose flour 1 large egg Sliced blanched almonds -- for decorating 1/2 teaspoon cinnamon Cut two pieces of parchment or waxed paper into 12- by 20-inch rectangles. Set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, mix together butter, confectioners' sugar, and 1 1/2 tablespoons granulated sugar on medium-low speed. Add vanilla extract; mix until just combined. In a medium bowl, whisk together salt and flour. With mixer on low speed, gradually add flour to butter mixture. Mix dough, scraping down sides of bowl once or twice, until just combined. Transfer dough to center of one of the reserved pieces of parchment paper. Place second piece of reserved parchment paper directly over dough. Shape dough into a round. On a flat surface, roll dough to 1/8-inch thickness. Chill until firm on a baking sheet, about 1 hour. Heat oven to 325 degrees. In a small bowl, whisk egg together with 1 teaspoon cold water. Set aside. Line two baking pans with Silpats. Set aside. Remove chilled dough from refrigerator, and place on a flat surface. Remove parchment paper from surface of dough, and reserve. Using a 3 1/2-inch round cutter, cut out dough rounds, and transfer to prepared baking pans spaced about 2 inches apart. Lightly brush tarts with egg wash, and decorate with three sliced almonds. In a small bowl, combine remaining 2 tablespoons sugar with cinnamon. Sprinkle over tarts. Bake until light golden brown, 15 to 20 minutes. Transfer tarts to a wire rack to cool. Reroll remaining dough between reserved parchment to 1/8-inch thickness, and chill until firm, about 1 hour. Repeat preceeding steps with chilled dough. This recipe yields about 15 cookies. For variations on these cookies, try adding lemon zest, dipping them in chocolate, or sandwiching two of them together with jam. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 10g Total Fat; (62% calories from fat); 2g Protein; 11g Carbohydrate; 37mg Cholesterol; 37mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sandkakers Recipe By :Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter 1/4 cup sugar 1/2 teaspoon vanilla extract 1 large egg -- lightly beaten 2 cups sifted all-purpose flour 1/3 cup chopped blanched almonds Preheat the oven to 375 degrees and butter sandkaker or tartlet tins. Cream the butter, sugar, and vanilla. Stir in the egg. Combine flour and almonds and add to butter mixture; beat until smooth. Press about 2 teaspoons of dough into each tin. Place tins on a cookie sheet and bake for 6 to 8 minutes, or until golden brown. Cool in tins 4 to 5 minutes, then remove and cool on racks. This recipe yields about 4 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 4g Total Fat; (62% calories from fat); 1g Protein; 5g Carbohydrate; 14mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Christmas Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Santa Bread With Michel Recipe By :Recipe from Michel Richard Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup finely-chopped kataifi or coconut 5 cups high-gluten or bread flour 1 cup rye flour 1 tablespoon coarse salt 1 cake fresh yeast cake - (3/5 oz) (or a 1/4 oz pkg active dry yeast) 2 raisins 2 large egg yolks -- lightly beaten 1 1/2 ounces red food coloring 1/4 cup apple jelly or apricot jam -- melted Heat oven to 200 degrees. Spread kataifi in a single layer on a baking sheet. Place in oven, turning occasionally until dry, about 20 minutes. In the bowl of a heavy-duty electric mixer fitted with the dough hook attachment, combine the high-gluten-flour, rye flour, salt, and yeast. Mix until well blended. With machine running, gradually add about 2 1/4 cups warm water (100 degrees) until dough comes together around hook. Continue mixing until dough is elastic and pulls away from sides of bowl, about 3 minutes. Turn out onto a floured work surface. Shape into a ball, and cover with a clean kitchen towel. Set aside for 40 minutes. Heat oven to 400 degrees. Divide dough into 1 one-pound piece and 1 two-pound piece. Keep smaller piece covered with a kitchen towel while working with the larger piece. Form larger piece into a cone. With smaller piece, form two 1 1/2-ounce balls for the pom-pom and nose, two 1-inch rounds for the eyes, one 8- by 1 1/2- by 1/4-inch rectangle for the hat brim, one half round 1/4-inch thick and 8 inches in diameter with a 6-inch radius for the beard, and one half round 1/4-inch thick and 5 inches in diameter with a 1 1/2 inch radius for the mustache. Stretch small end of cone, and curve it to one side to form cap. Transfer to baking sheet. Fit the rectangle onto base of cap for the brim. Take one 1 1/2 ounce ball, and attach to end of cap for the pom-pom. Place the second 1 1/2 ounce ball on face to make a nose. Place one raisin in each 1-inch round, and press onto face to form eyes. Using a knife, cut vertical slits in larger half round, to make beard. Attach to lower half of face. Cut horizontal slits in smaller half round. Gather in center, and press into face forming mustache and mouth. Cover with a clean kitchen towel, and let rise for 15 to 30 minutes. Brush face and beard with egg yolk. Add food coloring to egg yolk, and brush hood and tip of nose. Place in oven. Lower oven temperature to 350 degrees. Bake until it sounds hollow when tapped on the bottom, about 1 hour. Transfer to a wire rack to cool. Brush brim of hood and pom-pom with apple jelly. Sprinkle with kataifi or coconut. This recipe yields 1 loaf. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per serving: 1350 Calories (kcal); 13g Total Fat; (8% calories from fat); 24g Protein; 309g Carbohydrate; 425mg Cholesterol; 5692mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 15 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Chef Michel Richard is the owner of Citron in Los Angeles and Citronelle in Santa Barbara and Washington, D.C. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sarah Bernhardts Recipe By :Martha Stewart Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FILLING === 6 ounces semisweet chocolate -- coarsely chopped 1/2 cup sugar 1/2 cup water 4 large egg yolks -- lightly beaten === COOKIE === 1/4 pound almond paste 1/4 cup sugar 1 large egg white 1/8 teaspoon pure almond extract 1 pinch salt === COATING === 12 ounces semisweet chocolate -- coarsely chopped 2 tablespoons pure vegetable shortening Make the Filling: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes. Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour. Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie. Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week. Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour. Make the coating: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm. Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve. Will keep refrigerated for up to 3 days. This recipe yields about 60. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 3g Total Fat; (44% calories from fat); 1g Protein; 9g Carbohydrate; 14mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sarsaparilla Ice Cream Float Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beverages Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint good-quality vanilla ice cream 24 ounces sarsaparilla or root beer -- see * Note Whipped cream -- for garnish * Note: Sarsaparilla is a variant of root beer with a slightly more pungent taste. Place 2 scoops of ice cream in each of two tall glasses. Add enough sarsaparilla or root beer to fill each glass. Top with whipped cream. Serve each with a long iced-tea spoon and a straw. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Sauerbraten With Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 10 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds top or bottom round of beef - (to 5 lbs) Coarse salt -- to taste Freshly-ground black pepper -- to taste 4 tablespoons canola oil 4 garlic cloves -- coarsely chopped 2 large onions -- thinly sliced 2 bay leaves 4 tablespoons tomato paste 1/4 cup ketchup 1 cup red-wine vinegar 2 cups red wine, such as burgundy 1/4 cup sour cream Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer meat to a plate and set aside. Reduce heat under casserole to medium-low, add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the sides of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 1/2 hours. Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into 1/4-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately. This recipe yields 10 to 12 servings. Comments: In Germany, this meal is called sauerbraten, which means "sour roast." The name is derived from the first step in the dish's preparation, which calls for the meat to be marinated for several days in vinegar. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 7g Total Fat; (70% calories from fat); 1g Protein; 5g Carbohydrate; 3mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sausage Stew With Polenta Recipe By :Egidiana Maccioni Serving Size : 4 Preparation Time :0:00 Categories : Grains Italian Sausage Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 8 Italian sausages - (abt 2 1/2 lbs) 1 large Red onion -- halved, and cut into rounds 3 Bay leaves 2 cloves Garlic -- chopped 1/2 cup Dry white wine 2 cups Crushed canned tomatoes -- juice reserved Coarse salt Freshly ground pepper === POLENTA === 1 teaspoon Coarse salt 1 cup Yellow cornmeal Make the Polenta: Line a large shallow dish, such as a pie plate, with a tea towel. Set aside. Place 4 cups water and salt in a stockpot. Add cornmeal in a slow, steady stream, whisking until incorporated. Cook over medium heat, stirring constantly, until polenta is thick and pulls away from pan, 20 to 25 minutes. Pour the polenta into the prepared towel-lined dish and keep warm. Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat. Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more. Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta. Serves 4. Recipe Source: Martha Stewart Living - Recipe from Egidiana Maccioni, co-owner; Le Cirque and Osteria del Circo, New York, NY Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 14g Total Fat; (47% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 474mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Baby Artichokes With James Recipe By :James Peterson Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 baby artichokes - (abt 2 1/2 lbs) -- see * Note Juice of 1 lemon 2 tablespoons extra-virgin olive oil 1 medium garlic clove -- minced, and crushed to a paste 2 tablespoons finely-chopped flat-leaf parsley Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: If you can't find baby artichokes, you can substitute artichoke hearts. Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add the lemon juice, and toss to coat. Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork tender, about 15 minutes. Transfer to a colander to drain. Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately. This recipe yields 6 appetizer servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 5g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of James Peterson, author of "Essentials of Cooking" (Artisan, 1999; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Dover Sole With James Recipe By :James Peterson Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cleaned flatfish - (1 lb ea) -- see * Note Coarse salt - to taste Freshly-ground black pepper -- to taste 2 cups all-purpose flour 4 tablespoons clarified butter - (to 8 tbspns) 2 tablespoons freshly-squeezed lemon juice 6 tablespoons unsalted butter 1 tablespoon finely-chopped parsley * Note: Use flatfish such as Dover sole, gray sole, or flounder. Make a small incision in the skin by the base of the tail, and gently but firmly pull the skin right off. (Note: If you aren't able to obtain Dover sole, another type will suffice, but you'll only be able to remove the scales rather than the whole skin.) Season fish with salt and pepper. Place flour in a shallow dish. Dredge fish with flour. Tap to remove excess. Heat clarified butter in two large sauté pans over high heat. Add fish, top-side down, and cook over medium-high heat until golden brown, 3 to 4 minutes per side. Serve whole, or fillet. Transfer to a platter. Sprinkle fish with lemon juice. Discard butter in pan, and wipe clean with a paper towel. Add whole butter to pan, and cook over medium heat until melted and just beginning to brown. Pour over fish, sprinkle with parsley, and serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 18g Total Fat; (42% calories from fat); 7g Protein; 48g Carbohydrate; 47mg Cholesterol; 4mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of James Peterson, a chef and author of "The Essentials of Cooking." Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Escarole Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 8 garlic cloves - (to 12) -- thinly sliced 1 head escarole - (abt 1 lb) -- see * Note 1 1/2 tablespoons unsalted butter Coarse salt -- to taste Freshly-ground black pepper -- to taste Lemon wedges -- for serving * Note: A member of the chicory family, escarole has broad, pale-green leaves that retain their strong flavor and firm texture when cooked. Select heads with pale leaves that are delicate but crisp. Escarole will keep in the refrigerator for up to three days. Wash escarole well and cut crosswise into 1 1/2-inch wide pieces. Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute. Add escarole hearts, and cook for 1 minute. Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more. If necessary, add a few tablespoons of water to aid in wilting. Add butter, and stir until melted. Season with salt and pepper. Serve with lemon wedges on the side. This recipe yields 2 to 4 servings. Comments: This basic recipe can easily be adapted to your tastes: Add hot red-pepper flakes, finely chopped peeled fresh ginger, thinly sliced scallions, or fresh hot peppers to the oil with the garlic; substitute soy sauce or sesame oil for the butter. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 22g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 23mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Fiddlehead Ferns Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 60 fresh fiddlehead ferns -- see * Note Coarse salt -- to taste Freshly-ground black pepper -- to taste Juice of 1/2 lemon 3 tablespoons unsalted butter 2 tablespoons finely-chopped fresh parsley * Note: Fiddlehead ferns are curled young fern shoots. Only a few varieties -- ostrich, cinnamon, and buckthorn ferns -- are edible, so unless you're an expert, it's better to purchase them at the store. Freshness is imperative, so when you buy fiddleheads, look for small, tightly coiled dark-green shoots that haven't begun to unfurl; as they mature, the shoots straighten, becoming rigid and inedible. They can be stored in a paper bag in the refrigerator for no longer than two days. Remove the dry, sheathlike papery chaff from the fiddleheads, and snip 1/8 inch from the bottom of each stalk. Fill a medium bowl with cool water; add 1 teaspoon salt and lemon juice. Add ferns, and push them down into the water several times to clean. Spin dry in salad spinner, and transfer them to paper towels to drain. Melt butter in a large skillet over medium heat. Add fiddlehead ferns. Increase the heat to medium high (the skillet should be hot enough so the ferns sizzle but not so hot as to burn the butter), and cook, stirring, until fiddleheads turn bright green, about 5 minutes. Sprinkle with parsley, and season to taste with salt and pepper. Serve immediately on hot plates. This recipe yields 4 to 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 9g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 23mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Grouper with Soy-Ginger Vinaigrette Recipe By :Recipe from Maguy Le Coze and Eric Ripert Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 heads baby bok choy - (2 lbs) 1 tablespoon finely-diced ginger 2 tablespoons finely-diced shallots 1 tablespoon oyster sauce 2 tablespoons sherry vinegar 6 tablespoons canola oil 1 tablespoon soy sauce 1/2 teaspoon fresh lime juice 1 pinch cayenne pepper 2 tablespoons unsalted butter 4 grouper fillets - (7 oz ea) Fine sea salt Freshly-ground white pepper 1 tablespoon sesame seeds -- toasted Trim roots of bok choy, separate leaves and clean. Over high heat, bring a large stockpot filled with water to a boil. Salt the water, and add the bok choy. Blanch until just tender, about 1 1/2 minutes. Prepare an ice bath. Immediately transfer the bok choy to the ice bath to stop the cooking process. Drain, and set aside. In a medium mixing bowl, add the ginger and shallots. Whisk in the oyster sauce and vinegar. Whisk in 4 tablespoons of canola oil, the soy sauce, lime juice, and cayenne pepper. Set aside. (Can be prepared 2 hours ahead.) In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in the butter, and lower the heat to medium-high. Season the bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes. Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until the oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillet feels hot when touched to your lip. Remove from heat, and set aside. Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with the grouper. Whisk the sauce lightly and spoon it around the bok choy. Sprinkle the sesame seeds over the sauce, and serve immediately. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 27g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 286mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Maguy Le Coze and Eric Ripert are the co-authors of "Le Bernardin Cookbook: Four Star Simplicity" (Doubleday, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Mushrooms With Polenta Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Rice/Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup instant polenta 1/4 cup grated Parmesan cheese Parmesan cheese curls -- for garnish Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons unsalted butter 1 pound shiitake mushrooms -- stemmed, and cut crosswise into 1/2" pieces 1 pound button or cremini mushrooms -- trimmed, quartered 4 tablespoons extra-virgin olive oil - (to 5 tbspns) 1/4 cup finely-chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme 1/2 cup Madeira Vegetable-oil cooking spray Note: You can substitute portobello or porcini varieties for the shiitake and cremini mushrooms. Spray a miniature loaf pan (5 3/4 by 3 1/4 by 2 inches) with nonstick vegetable spray. In a medium saucepan, bring 2 cups salted water to a boil. Whisking constantly, add polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 minutes. Stir in grated Parmesan cheese, salt, pepper, and butter. Pour polenta into prepared pan. Transfer to refrigerator until completely cool, about 2 hours. In a large skillet, heat 2 tablespoons oil over high heat. Add mushrooms, and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in parsley and thyme. Add Madeira, and cook, stirring to scrape up browned bits from the bottom of the pan, until liquid is almost evaporated, about 2 minutes. Taste, and adjust for seasoning. While mushrooms are cooking, remove polenta from refrigerator. Using a small spatula, loosen polenta and remove from pan. Turn polenta out onto cutting board and cut into 1/2-inch slices. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add polenta slices and cook until golden brown, about 4 minutes per side. Add additional oil as needed to avoid sticking. Serve immediately, topped with sautéed mushrooms and garnished with Parmesan curls. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 8g Total Fat; (15% calories from fat); 13g Protein; 86g Carbohydrate; 19mg Cholesterol; 110mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Pea Shoots Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 8 cups pea shoots -- see * Note Coarse salt Freshly-ground black pepper Zest of 1/2 lemon * Note: Pea shoots consist of the stalks, tendrils, and tender leaves of snow and garden peas, and they are harvested before the peas have a chance to form. They're available in spring and early summer at farmer's markets, specialty-food stores, and Asian groceries. Heat olive oil in a large skillet over medium-high heat. Add pea shoots, and sauté until just wilted, about 3 minutes. Taste, and adjust for seasoning. Remove from the heat; add lemon zest. This recipe yields ?? servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Sautéed Radishes Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches small radishes -- scrubbed 2 tablespoons unsalted butter Coarse sea salt Freshly-ground black pepper Trim the largest leaves and most of the stem from the radishes, leaving approximately 1/2-inch stems. Cut the radishes in half lengthwise. Melt the butter in a large sauté pan, add 1/4 cup water, and set over medium-high heat. Add the radishes, and cook, shaking pan occasionally, until just tender and golden brown, about 7 minutes. Transfer to serving dish, and season with salt and pepper. Serve warm. Makes 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); 3g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 8mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sautéed Red Cabbage Recipe By :Recipe from Donald Yance Jr. Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons organic unsalted butter 6 cups red cabbage -- thinly sliced 3 tablespoons maple syrup - (to 4) Melt butter in a medium-size pot. Add cabbage, cover, and cook on medium heat for 30 to 35 minutes. Stir occasionally to avoid sticking. Add maple syrup, and cook for additional 5 minutes. Serves 4. Comments: All ingredients should be organic, if possible. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Donald Yance Jr., AHG, Clinical Nutritionist and Master Herbalist, Wellsprings Center for Natural Healing Inc., 2226 Black Rock Turnpike, Fairfield, CT 06432. 203-333-6007. Author of "Herbal Medicine, Healing & Cancer: A Comprehensive Program for Prevention and Treatment" (Keats Publishing, l999; $21.95) Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Sauteed Rhubarb Over Vanilla Ice Cream Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 4 cups thinly-sliced washed rhubarb 1/2 cup sugar Vanilla ice cream Fresh mint for garnish In a large skillet, melt butter over high heat. Add rhubarb and sugar. Cook, stirring, until tender, 4 to 6 minutes. Serve warm over ice cream with a sprig of mint, if desired. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 3g Total Fat; (34% calories from fat); trace Protein; 12g Carbohydrate; 8mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Sauteed Shrimp With Orange Dust Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shrimp Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Artichokes 5 tablespoons Extra-virgin olive oil 1 medium Onion -- sliced 1 1/2 cups Dry white wine Juice of 1/2 lemon Salt and fresh ground pepper 24 large Shrimp -- peeled, deveined Cayenne pepper -- for sprinkling 3 tablespoons Unsalted butter 3 cups Arugula leaves - (to 4 cups) Minced fresh basil -- for garnish === ORANGE DUST === 2 Navel oranges 1/4 cup Sugar 1/2 teaspoon Canola or grapeseed oil Make the Orange Dust: Heat oven to 350 degrees. Using a vegetable peeler, peel 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels. Place the peels in a small saucepan with 1 cup water and sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain. Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching. Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place. Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Cut off tops of artichokes to within 1- or 1 1/2-inch from the bases. Remove all but 1/2-inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms. Heat 4 tablespoons oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine. Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes. Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to low, keeping artichokes warm. Season the shrimp with salt and cayenne pepper. Heat a large nonstick saute pan over medium-high heat 1 minute. Add the butter. Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more. To serve, divide arugula among four plates. Top each with a portion of the artichokes and six shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve. Makes 4 servings. Recipe Source: Martha Stewart Living - Recipe adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and Mark Bittman (Broadway Books, $34) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 475 Calories (kcal); 26g Total Fat; (54% calories from fat); 13g Protein; 37g Carbohydrate; 78mg Cholesterol; 181mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fruit; 5 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Stracchino with Pine Nuts and Amaretto Recipe By :Recipe from Mario Batali Serving Size : 4 Preparation Time :0:00 Categories : Cheese Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces stracchino cheese -- well chilled, see * Note 1/2 cup pine nuts 2 tablespoons unsalted butter -- plus 2 teaspoons unsalted butter 1/2 teaspoon ground cinnamon 3/4 cup amaretto liqueur * Note: Stracchino is a soft, mild, cow's milk cheese that comes from the Lombardy region of Italy. Cut the cheese into slices about 4 inches square and about 1/2-inch thick. Spread pine nuts out on a plate. Press into the pine nuts so that they adhere on one side, and set aside. Heat a 10-inch nonstick pan over medium heat, and add 2 tablespoons butter. When the butter is sizzling, place the cheese pieces in the pan nut-side down, and cook until golden brown on the nut side, about 3 minutes. Remove each piece, and place on a separate plate, nut-side up. Add the cinnamon, amaretto, and remaining 2 teaspoons butter to the pan, and reduce by half over high heat, about 2 minutes. Pour the sauce over the cheese, and serve immediately. Serves 4. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 16g Total Fat; (84% calories from fat); 4g Protein; 3g Carbohydrate; 21mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Mario Batali is co-owner and chef of the acclaimed Italian restaurants Po and Babbo in New York City Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sautéed Swiss Chard (Martha Stewart) Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red Swiss chard 1 1/2 tablespoons olive oil 1/4 cup finely chopped onion 1 garlic clove -- minced 1 pinch red pepper flakes Coarse salt Freshly ground pepper 1 tablespoon finely chopped parley 1 tablespoon finely chopped cilantro Fresh mint sprigs for garnish Lemon wedges for garnish Cut Swiss chard leaves crosswise into 3/4-inch pieces and the stems into 1/2-inch pieces. Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. Add onion and 1 clove garlic, pinch red pepper flakes, and salt and pepper to taste. Sauté until translucent, about 3 to 5 minutes. Add stems and cook 3 to 5 minutes, covered. Add leaves in layers, seasoning each layer with salt. Cover and cook stirring occasionally until wilted and tender, about 5 to 6 minutes. Toss in parsley and cilantro and serve garnished with mint and lemon wedges. Makes 2 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 10g Total Fat; (89% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sauteed Vegetables Recipe By :Recipe from Christian Albin Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small carrots 1 baby turnip 1 small yellow beet 1 small purple potato -- quartered 1 bunch ramp bulbs with leaves -- see * Note 2 reserved ramp leaves 5 fiddlehead ferns - (to 7) -- see * Note 1 tablespoon olive oil 1 tablespoon unsalted butter Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: Fiddlehead ferns and ramps are available in specialty produce markets in spring and early summer. Peel carrots and cut in half crosswise, then cut in half lengthwise. Trim turnip ends and cut in half. Trim ends of yellow beet, peel and cut into quarters. Wash fiddlehead ferns and trim ends. Julienne the reserved ramp leaves; set aside. Bring a stockpot of salted water to a boil. Add carrots, turnip, and beet, and blanch until just tender, about 3 to 4 minutes. Add potato, ramps, and ferns, and blanch for an additional 2 to 3 minutes. In a medium saute pan, heat olive oil and butter over medium heat. Remove vegetables from stockpot with a slotted spoon and transfer to pan. Saute until there is just a hint of color, about 1 to 2 minutes. Stir in julienned ramp leaves. Season with salt and pepper, and remove from heat. Serve with duck. Serves 2 to 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 6g Total Fat; (77% calories from fat); trace Protein; 4g Carbohydrate; 8mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Christian Albin is the chef at The Four Seasons, 99 East 52nd Street, New York, NY 10022; 212-754-9494 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory French Toast Recipe By :Recipe from "Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons all-purpose flour 3/4 teaspoon baking powder 1 1/2 teaspoons coarse salt 3 large eggs 1 1/3 cups milk 3 1/2 ounces Parmesan cheese 1 tablespoon unsalted butter 12 ounces brioche loaf -- cut into six 1"-thick slices 1 medium tomato -- cut 1/4" dice 1/3 cup chopped fresh basil Basil leaves -- cut thin strips Heat the oven to 350 degrees; adjust the rack to the center. Grate the Parmesan cheese on the large holes of a box grater to yield 1 1/4 cups; set aside. In a small bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, whisk together the eggs and the milk. Whisk the flour mixture into the eggs, until the batter is smooth. Whisk in the cheese; the batter will be clumpy and look curdled. Generously butter a 13- by 9- by 2-inch pan. Set aside. Using tongs, dip the brioche slices into the batter, coating well. Arrange the slices side by side in the buttered pan. Set aside. Stir the diced tomatoes and chopped basil into the remaining batter. Pour the batter over the brioche slices. Bake the French toast until golden brown, 30 to 40 minutes. Let cool for 5 to 10 minutes before cutting. Invert onto a cooling rack, and turn right-side up onto a cutting board. Using a knife or cookie cutter, cut into desired shapes or sizes. Garnish with remaining basil strips, and serve warm. Makes about 3 dozen appetizer portions or 6 whole slices. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35" - - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 2g Total Fat; (57% calories from fat); 2g Protein; 1g Carbohydrate; 20mg Cholesterol; 149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Squash Gratin Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Garlic cloves -- unpeeled 1/2 teaspoon Olive oil 2 medium Acorn squashes - (abt 3 lbs) 1/2 pound Kale 1 teaspoon Unsalted butter Salt and freshly ground pepper 1/2 teaspoon Freshly ground nutmeg 2 1/2 teaspoons Chopped fresh thyme 1 1/2 cups Heavy cream 3 tablespoons Bread crumbs 2/3 cup Freshly grated Parmesan cheese Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Lower oven temperature to 400 degrees. Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside. Remove stems and large ribs from kale. Place the kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat and chop roughly. Squeeze out as much water as possible; set kale aside. Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine the nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with 1/3 of seasoning mixture and 1 teaspoon thyme. Arrange the kale over squash, and sprinkle with 1/3 of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices. Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine bread crumbs, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. After 35 to 45 minutes, lower oven temperature to 375 degrees, and remove the parchment paper. (If you're planning to reheat this dish later, let cool, and transfer to refrigerator.) Sprinkle the bread-crumb mixture over the squash; return to oven and continue to bake, uncovered, until golden brown, about 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme. To reheat: Do not add final layer of bread-crumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400 degree oven for 20 minutes. Top with bread-crumb mixture and bake until golden brown, about 10 to 15 minutes. Garnish with thyme. Serves 8 to 10. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 14g Total Fat; (81% calories from fat); 2g Protein; 6g Carbohydrate; 50mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sazerac Cocktail Recipe By :Angele Parlange Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lump sugar 1 dash Angostura bitters 1 dash Peychaud's bitters 1 shot rye whiskey - (abt 1 1/2 oz) Crushed ice 2 dashes Herbsaint -- (to 3 dashes) Lemon peel Fill glasses with ice cubes to chill. Remove ice from one chilled glass. Place in the glass a lump of sugar, a dash of Angostura bitters, a dash of Peychaud's bitters, and a dash of water. Mash together with muddler or back of a spoon. Add Rye and crushed ice. Remove ice cubes from the remaining glass, and add 2 or 3 dashes Herbsaint. Roll the glass to coat the sides, and empty it over the sink, letting the Herbsaint drip out of the glass. Strain the whiskey mixture into the glass coated with Herbsaint. Squeeze a small piece of lemon peel over the drink. Rub the rim of glass with the peel, and place it in the glass as a garnish. Serve immediately. This recipe yields 1 serving. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Angele Parlange, owner; Angele Parlange Design, 5419 Magazine Street, New Orleans, LA 70115. (504) 897-6511 Fax: 504-897-1195. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Scallop Ceviche Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 limes 1 pound bay scallops -- halved if large 1 tablespoon extra-virgin olive oil 1/2 cup freshly-squeezed lime juice 4 palm hearts -- sliced 1/2" thick 1 avocado -- peeled, pitted, and cut into 1/2" pieces 1/2 cup fresh cilantro leaves Coarse salt -- to taste Freshly-ground black pepper -- to taste Slice the ends off the limes, and stand them on end. Use a paring knife to remove the peel and pith of each lime, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pieces. Place scallops, olive oil, lime juice, hearts of palm, and lime pieces in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hours or overnight. Just before serving, add avocado and cilantro to ceviche, and season with salt and pepper. Fill scallop shells with 1 heaping tablespoon ceviche, and serve on a tray lined with coarse salt. This recipe yields 24 individual servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 2g Total Fat; (38% calories from fat); 4g Protein; 4g Carbohydrate; 6mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Christmas Dream Television Special, December 2000 - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scalloped Potatoes With Aretha Recipe By :Recipe from Aretha Franklin Serving Size : 12 Preparation Time :0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large garlic clove -- peeled, halved 1 tablespoon butter -- room temperature 5 pounds Yukon Gold potatoes -- peeled, and cut 1/8" thick slices 4 tablespoons fresh thyme leaves 4 teaspoons salt 1/4 teaspoon freshly-ground black pepper 4 cups heavy cream or milk 2 cups finely-grated Parmesan cheese Heat oven to 350 degrees. Rub the inside of a 3-quart gratin dish with the cut sides of the garlic clove. Using a pastry brush, spread butter evenly in dish. Cut a piece of parchment paper to cover the dish, and brush paper with softened butter. Arrange 1/5 of potato slices in an even layer in the dish, and sprinkle with 1/5 of the thyme, salt, and pepper. Repeat for a total of 5 layers with remaining potatoes, thyme, salt, and pepper. Pour cream over potatoes, and cover with prepared parchment. Place baking dish on a Silpat-lined baking tray in oven, and bake until the potatoes are tender when pierced with a knife, 45 to 60 minutes. Remove parchment, and sprinkle potatoes with cheese. Bake until cheese is melted and browned, about 30 minutes. This recipe yields 12 servings. Source: "Martha Stewart's Home For The Holidays TV special 12-9-99" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); 1g Total Fat; (86% calories from fat); trace Protein; trace Carbohydrate; 3mg Cholesterol; 720mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scaloppine Alla Marsala Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound thinly-sliced boneless meat (pork, chicken, turkey, or veal) 1/2 cup all-purpose flour Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons unsalted butter - (1/4 stick) 2 tablespoons olive oil 3/4 cup marsala wine 1/4 cup orange juice or 2 tbspns lemon juice 1 slice orange or lemon -- for garnish Fresh thyme sprigs -- for garnish Place meat between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound to a thickness of 1/8-inch. Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess. In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter, and keep warm. Add marsala to pan along with orange juice for pork or lemon juice for chicken, turkey, or veal. Cook over high heat, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 7g Total Fat; (52% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scotch Eggs Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Brunch Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces ground pork breakfast sausage 2 large eggs 1/2 teaspoon coarse salt 1/4 teaspoon freshly-ground black pepper 6 hard-boiled eggs -- peeled 3 tablespoons all-purpose flour 1 tablespoon chopped flat-leaf parsley 1 teaspoon chopped fresh sage 1/4 teaspoon freshly-grated nutmeg 1 cup bread crumbs Heat oven to 400 degrees. In a medium bowl, combine sausage, one uncooked egg, salt, and pepper. Form into six patties of equal size. Mold each patty around one hard-boiled egg. Place flour in a bowl, and set aside. Lightly whisk remaining uncooked egg in a second bowl, and set aside. In a third bowl, combine parsley, sage, nutmeg, and bread crumbs. Roll each sausage-covered egg in the flour, coating it, and shake off any excess. Dip the coated egg in the bowl with the whisked egg, coating it, then roll in the herb-bread crumb mixture to cover completely. Place eggs on the baking sheet. Bake until dark golden brown, 30 to 35 minutes, rotating the eggs several times for an even golden brown color. Makes 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 8g Total Fat; (38% calories from fat); 11g Protein; 17g Carbohydrate; 274mg Cholesterol; 392mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scottie Dog Shortbread Cookies Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 teaspoon coarse salt 1 cup unsalted butter -- room temperature 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract 1/4 cup cocoa powder === OPTIONAL === 12 plaid ribbons for collar - (to 16) = (ea abt 3/8" wide by 12"long) To flavor the dough, add a teaspoon of grated lemon zest, cinnamon, maple syrup, or almond extract. Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour. Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and rerolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar. The cookies will taste best after they've been stored for a few days at room temperature in an airtight container. Cookies can be stored at room temperature for 3 to 4 weeks in an airtight container. This recipe yields 12 to 16 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 16g Total Fat; (64% calories from fat); 3g Protein; 17g Carbohydrate; 41mg Cholesterol; 120mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sea Bass with Rhubarb Compote Recipe By :Recipe from Terrance Brennan; Chef/owner; Picholine, 35 West 64th Street, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons unsalted butter 3 cups rhubar -- peeled, and cut into 1/2" pieces 2 tablespoons sugar 1/4 teaspoon allspice 1/4 teaspoon ground cardamom 1 teaspoon orange zest 1/4 teaspoon cinnamon 1/4 teaspoon star anise 1/2 vanilla bean -- seeds scraped from pod 1/4 teaspoon grated ginger 1/4 cup beet juice -- (optional) 1/2 cup Sauternes wine 6 skin-on sea bass fillets - (6 to 7 oz ea) Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 cup Wondra (superfine) flour 1/4 cup olive oil -- plus 2 tablespoons olive oil 3 tablespoons balsamic vinegar 2 cups dandelion greens -- trimmed 1/4 cup mint -- julienned Melt 4 tablespoons butter in a large skillet over medium-high heat. Add rhubarb and sugar, and saute for about 1 minute. Stir in allspice, cardamom, orange zest, cinnamon, star anise, vanilla-bean seeds, and grated ginger. Add beet juice and Sauternes, reduce heat, and simmer, stirring constantly until rhubarb is very soft, 10 to 12 minutes. Remove from heat, and let cool slightly. Transfer cooked mixture to bowl of a food processor. Puree until smooth, and set aside. Using a chef's knife, gently score the skin side of each fish on a diagonal. Season both sides of each fillet with salt and pepper. Dredge each fillet in flour to coat. Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Arrange 2 fillets skin-side-down in skillet, lay a sheet of foil directly over fillets, and cover with another skillet to weight down fish. Cook until the skin is golden and crispy, about 3 minutes. Remove the top skillet and foil, flip the fillets, and cook, unweighted, for an additional 1 to 2 minutes, until the fish is cooked through. Repeat process with remaining oil and fillets. Meanwhile, prepare the greens. Melt the remaining 4 tablespoons of butter in a 10-inch skillet over medium-high heat until golden brown and nutty-smelling. Add balsamic vinegar, and remove from heat. Add trimmed dandelion greens, and cook, tossing with tongs, until just wilted. Set aside. Spoon 2 tablespoons of rhubarb mixture onto the center of each plate. Top rhubarb with dandelion greens and 1 fillet. Garnish with mint. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 29g Total Fat; (89% calories from fat); 1g Protein; 7g Carbohydrate; 41mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood Dumplings Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Dumplings Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh lump crabmeat -- picked over for shells 1 pound small shrimp -- peeled, deveined, and coarsely chopped 2 tablespoons finely-chopped fresh lemongrass 1/2 cup chopped scallions 3 tablespoons chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon freshly-ground black pepper 1 package round wonton wrappers Combine all ingredients except wrappers in a large bowl. Lightly dust a baking sheet with cornstarch. Place a wonton wrapper in palm of one hand, and brush edges very lightly with egg white. Place 1 tablespoon of filling in center, and press it down with your thumb while gathering wrapper around it. Gently squeeze to form a little "waist." Set wontons aside on baking sheet until ready to cook, and cover with plastic wrap. Brush the bottom of a steamer basket with oil or line with lettuce or cabbage leaves. Set steamer in a wok, and add water to within 1 inch of the bottom of steamer. Bring to a boil, and place dumplings in steamer; cover, and cook for 15 minutes. Serve immediately. Makes 40. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "40 dumplings" - - - - - - - - - - - - - - - - - - - Per serving: 703 Calories (kcal); 10g Total Fat; (13% calories from fat); 134g Protein; 9g Carbohydrate; 867mg Cholesterol; 3478mg Sodium Food Exchanges: 0 Grain(Starch); 18 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood Salad With Mario Recipe By :Mario Batali Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices baguette 3 garlic cloves -- halved lengthwise 2 garlic cloves -- thinly sliced 8 tablespoons extra-virgin olive oil -- plus more 1 1/2 cups dry white wine 3/4 teaspoon red-pepper flakes 24 Prince Edward Island mussels Juice of 1/2 lemon -- reserving lemon 1 pound calamari 1/2 pound jumbo lump crab meat 1 lobster - (2 lbs) -- steamed, chilled, shelled, and cut into 1" pieces 1 red bell pepper -- roasted, peeled, and julienned 1 green bell pepper -- roasted, peeled, and julienned 2 tablespoons red-wine vinegar 2 bunches chives -- cut in 1" pieces Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon pink peppercorns Heat broiler or grill. Toast bread slices for 1 minute on each side. Rub one side of each slice with half of a garlic clove. Set aside. In a large saucepan, heat 2 tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels. Cover, and cook until they have steamed completely open, 3 to 4 minutes. Strain and allow mussels to cool. Remove from shells and discard. Prepare an ice bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, remaining 1/2 cup wine, and remaining 1/4 teaspoon red-pepper flakes. Clean calamari, cut lengthwise into 1/4-inch strips, and leave tentacles left whole. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer or slotted spoon; immediately plunge into ice bath to stop the cooking, and drain. In a large, nonreactive bowl, combine seafood, peppers, 6 tablespoons olive oil, red-wine vinegar, chives, salt, and pepper. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts. This recipe yields 6 servings. Comments: In central and southern Italy, cooking a traditional Christmas Eve dinner means preparing anywhere from seven to thirteen seafood dishes. Chef Mario Batali's seafood-salad recipe, which includes mussels, lobster, calamari, and crab, is perfect for Christmas Eve or any time fresh fish is available. Ideally, you should buy the fish on the morning of the meal. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 1535 Calories (kcal); 33g Total Fat; (19% calories from fat); 53g Protein; 244g Carbohydrate; 176mg Cholesterol; 2800mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Mario Batali Holiday Food" by Mario Batali (Clarkson Potter, 2000; $23) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Chicken Squash Quesadilla Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1/2 butternut squash Salt -- to taste Freshly-ground black pepper -- to taste 1 pinch red pepper flakes 4 boneless skinless chicken breasts 2 tablespoons minced garlic -- plus 1/4 teaspoon minced garlic 1 lime -- cut 8 slices 1 teaspoon unsalted butter 1/4 teaspoon ground cumin Juice of 1 lime 1 jalapeno pepper -- sliced into rounds 8 ounces goat cheese 6 flour tortillas - (12" dia) 2 sprigs cilantro Heat oven to 375 degrees. Peel, halve, seed and slice squash crosswise into 1/4-inch slices. Drizzle 1 1/2 tablespoons of olive oil in the bottom of a 9- by 13-inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red pepper flakes. Roast in the oven until fork tender, about 40 minutes. Remove from oven and let cool. Meanwhile prepare the chicken; season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast-iron skillet over medium heat, melt the butter and 1 teaspoon of olive oil. Place the chicken breasts in the skillet, tender-side up. Add the remaining 1 tablespoon of minced garlic, cumin and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes squeeze the remaining lime half over the chicken and turn. In a large nonstick skillet over medium heat, cook the jalapeno slices for 4 minutes on each side. Remove and set aside. Prepare the 2 quesadillas; crumble 4 ounces of goat cheese on 2 flour tortillas. Place about 10 leaves of cilantro, 8 pieces of the roasted squash and about 4 slices of jalapeno on each tortilla. Cover with another tortilla. Reheat the skillet with the 1 teaspoon of olive oil over medium high heat. Cook each quesadilla until golden in color, about 1 1/2 minutes per side. Slide quesadilla onto a dinner plate; turn plate over and return quesadilla to the pan, uncooked-side down. Remove from heat and cut each quesadilla into quarters with kitchen scissors or a knife. Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs of cilantro. Makes 4 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 695 Calories (kcal); 31g Total Fat; (40% calories from fat); 75g Protein; 30g Carbohydrate; 199mg Cholesterol; 361mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Duck Breast With Gary Recipe By :Gary Danko Serving Size : 6 Preparation Time :0:00 Categories : Duck Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken, veal or duck stock Salt -- to taste 2 tablespoons dry red wine 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon minced garlic 3/4 teaspoon dried thyme 3/4 teaspoon ground coriander 3 tablespoons unsalted butter 6 duck breasts (preferably Pekin) -- skinned, trimmed === CELERY ROOT GARLIC PUREE === 2 medium celery root 2 garlic heads 1 pinch freshly-grated nutmeg 1 fresh thyme sprig 1 dried bay leaf Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup Homemade Chicken Stock or canned low-sodium chicken broth -- skimmed of fat 2 tablespoons unsalted butter === CARDAMOM POACHED PEARS === 1 cup white wine 1/2 cup sugar - (to 1 cup) 2 teaspoons ground cardamom 4 whole cloves 2 cinnamon sticks 1 vanilla bean -- split 4 strips lemon peel - (2" by 1/2" 2 tablespoons freshly-squeezed lemon juice 6 medium ripe Bartlett or Comice pears -- peeled, halved, and cored For the Cardamom Poached Pears: In a large nonreactive saucepan, combine wine, 3 cups water, sugar (amount depends upon the sweetness of the pears), cardamom, cloves, cinnamon, vanilla bean, lemon peel, and lemon juice. Bring to a boil, and add pears. Return to a boil, and simmer until tender when pierced with a skewer. Remove from heat, and cool in liquid. Store in refrigerator for up to 1 week. When ready to use, warm in poaching liquid. In a small saucepan, simmer stock until reduced to 1 cup. Season with salt. For the Celery Root Garlic Puree: Peel celery root and cut into 1-inch cubes. Break garlic into cloves and peel. In a medium saucepan, place celery root, garlic, nutmeg, thyme, bay leaf, and enough water to cover. Bring to a boil, and add salt. Reduce heat, and simmer until tender, about 20 minutes. Strain and immediately transfer to a food processor fitted with the steel blade. Add stock and butter. Purée, adding more stock if mixture appears too thick. Strain through a medium sieve. Adjust seasoning. Serve warm. Combine in a small bowl, wine, olive oil, mustard, garlic, thyme, coriander, and salt; set marinade aside. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add duck breasts and sauté for 3 minutes. Brush with marinade, turn, and cook for 3 minutes more. Brush again and cook 30 seconds more. Remove duck to cutting board, cover with an inverted bowl and let rest for 5 minutes. Place skillet over medium-high heat and deglaze with stock reduction, scraping up any browned bits. Whisk remaining 2 tablespoons butter into sauce, and strain. Season duck breasts with salt and cut crosswise into thin slices. Divide celery root garlic purée between plates. Arrange poached pears over purée, and top with duck. Add any accumulated juices from the duck to the skillet with sauce, and cook until heated through. Drizzle warmed sauce over duck. Serve immediately. This recipe 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 15g Total Fat; (77% calories from fat); 1g Protein; 9g Carbohydrate; 26mg Cholesterol; 85mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Gary Danko, chef and owner, Restaurant Gary Danko, 800 North Point at Hyde, San Francisco, CA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Fish In Escabeche With Rick Recipe By :Rick Bayless Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra-virgin olive oil -- plus 1 tablespoon extra-virgin olive oil 6 fillets boned skinned red snapper, 3/4" thk -- (5 to 6 oz ea) = (halibut, mahi-mahi, grouper, or salmon can also be used) 1 large white onion -- sliced 1/4" thick 3 medium carrots -- cut 1/4" dice 6 medium garlic cloves -- quartered 3 whole cloves 1/4 teaspoon freshly ground pepper 1 cup chicken stock or broth -- skimmed of fat = (or 1 cup water) 1/4 cup apple-cider vinegar 3 dried bay leaves 6 sprigs roughly-chopped fresh thyme leaves = (or 1/2 tspn dried marjoram) 1 whole fresh thyme sprigs -- for garnish 1 piece cinnamon stick - (2" long) preferably Mexican canela Coarse salt -- to taste 3 large fresh or pickled jalapeño chiles - (to 4) -- stemmed, seeded, and thinly sliced lengthwise In a large, well-seasoned cast-iron or nonstick skillet, heat 1/2 cup oil over medium-high heat. Pat fish dry. Working in batches if necessary, cook in a single uncrowded layer until brown, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes under firm pressure, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan. Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, thyme, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Taste; season with salt (about 3/4 teaspoon), and stir in jalapeño strips. To serve warm, lay fillets over simmering escabèche, cover, and gently heat for 2 to 3 minutes. Place one fillet on each of six plates, and spoon some of the escabèche over each one. Garnish with sprigs of thyme. To serve cool, arrange fish on a deep serving platter, and spoon escabèche over. As it cools to room temperature, the fish and vegetables will absorb much of the liquid. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 21g Total Fat; (83% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Rick Bayless Mexico: One Plate at a Time" by Rick Bayless with Jean Marie Brownson and Deann Groen Bayless (Scribner, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Foie Gras with Poached Quince Recipe By :Recipe adapted from "Alfred Portale's Gotham Bar and Grill Cookbook" by Alfred Portale Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Fruit Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === QUINCE === 3 medium yellow quinces Juice of 2 tangerines Peel of 1 tangerine 1 cinnamon stick -- 1/2" 2 whole cloves -- to 3 2 tablespoons chopped fresh ginger 1/2 cup sugar === FOIE GRAS === 1 1/2 pounds fresh foie gras -- well chilled Salt and ground white pepper Pomegranate Juice -- see below 4 sprigs thyme 4 sprigs chervil 1 tablespoon reserved pomegranate seeds === POMEGRANATE JUICE === 1 large red pomegranate 1/4 cup red-wine vinegar 2 tablespoons sugar TO MAKE THE QUINCE: Slice ends from quince, and peel. Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat. Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate. TO MAKE THE FOIE GRAS: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook. Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly-ground pepper. Working quickly, sear foie gras slices, crosshatched-side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle. TO MAKE THE POMEGRANATE JUICE: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. ASSEMBLY: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45)" - - - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 5g Total Fat; (5% calories from fat); 5g Protein; 160g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 8 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Scallops with Scallions Recipe By :Recipe from Ellen Greaves Serving Size : 4 Preparation Time :0:00 Categories : Scallops Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame oil 3 tablespoons soy sauce 2 bunches scallions 2 carrots 1 1/2 tablespoons peanut oil 1 pound fresh sea scallops -- cleaned Coarse salt Cut scallions at an angle into 1-inch pieces. Finely julienne the carrots using a Japanese mandoline. In a small saucepan, heat sesame oil with soy sauce. Stir in scallions, and covered cook, 10 minutes. Add carrots, and cook for about 1 minute. Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side. To serve, place a bed of scallion-carrot mixture on the plate and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan. Serves 4. Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 13g Total Fat; (50% calories from fat); 20g Protein; 8g Carbohydrate; 37mg Cholesterol; 968mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Ellen Greaves is the executive chef of The Tea Box Cafe, Takashimaya New York, 693 Fifth Avenue, New York, NY 10022; (212-350-0182) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Seared Sea Scallops And Carrot Marjoram Sauce With Jerry Recipe By :Jerry Traunfeld Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrot juice 1/2 cup dry white wine or dry vermouth 3 tablespoons freshly-squeezed lemon juice 1 medium shallot -- finely chopped 1/4 teaspoon salt 4 tablespoons chilled unsalted butter -- cut in 8 pieces 8 fresh marjoram sprigs - (3" ea) -- tied together with kitchen twine 1 1/2 pounds large sea scallops - (abt 12) Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons vegetable or olive oil In a medium saucepan, combine carrot juice, 1/4 cup wine, lemon juice, shallot, and salt. Bring to a boil over high heat. Reduce heat just enough to maintain a steady boil. Cook until slightly thickened (it should resemble the consistency of pulpy orange juice) and reduced to about 1/2 cup, 20 to 30 minutes. Reduce heat, and very gently simmer the carrot reduction. Whisk in butter one piece at a time, waiting until each piece is melted and incorporated before adding another. The sauce should be thickened enough to lightly coat the back of a spoon. Return the sauce to a simmer, whisking constantly. Submerge the bundle of marjoram in the sauce, and remove from heat. Let marjoram infuse sauce while you cook the scallops. Heat oven to 175 degrees. Turn off the oven, and place a platter in it to warm. If the scallops have small, loosely attached, rectangular pieces of white muscle on their sides, pull them off, and discard. Pat the scallops dry with paper towels, and season all sides lightly with salt and pepper. Heat the oil in a large heavy-bottomed sauté pan over high heat until it is very hot and smoking. Using tongs, carefully place the scallops flat-side down in the pan. Let the scallops cook undisturbed until they are golden brown, 2 to 3 minutes. Turn, and cook until the other side is browned, 1 to 2 minutes. Transfer scallops to warmed platter. Reduce heat to medium, and pour in remaining 1/4 cup wine. Scrape up browned bits, then add liquid to carrot mixture. Remove marjoram bundle from carrot sauce, squeeze it dry, and discard. Reheat sauce over medium heat, whisking constantly. Taste, and adjust seasoning. For a very smooth texture, pass sauce through a very fine strainer. If the sauce begins to separate or the butter comes to surface in droplets, blend the sauce for a few seconds using an immersion blender. Divide scallops among warmed dinner plates, and pour carrot sauce around them. Serve. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Jerry Traunfeld, Executive chef, The Herbfarm Restaurant, 32804 Issaquah-Fall City Road, Issaquah, WA; adapted from "The Herbfarm Cookbook" by Jerry Traunfeld, (Scribner, 2000; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Serrano Ham Crostini Recipe By :Teresa Barrenechea Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 baguette slices, 1/4" to 1/3" thick 2 medium ripe tomatoes -- halved Extra-virgin olive oil 24 slices serrano ham, paper-thin -- see * Note Finely-chopped flat-leaf parsley -- for garnish * Note: Rich, salty, and served right off the bone, serrano ham is a raw ham that has been salt-cured for at least one year. Meaning "from the mountains," serrano is named after the sheds built in the mountain ranges that were used to dry meat. Heat broiler. To make crostini: Arrange baguette slices on a baking sheet in a single layer. Broil for 1 1/2 minutes (the broiling time varies from oven to oven; watch carefully as bread darkens). Turn slices over, and toast until golden, about 1 minute more. Transfer to a rack to cool. Rub crostini with tomato halves to infuse them with flavor and juices; discard tomato halves. Drizzle crostini with olive oil. Top each crostini with a slice of ham. Brush with olive oil. Arrange on a serving platter, and sprinkle with parsley. This recipe yields 24 crostini. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 crostini" - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Teresa Barrenechea, Owner, Marichu Restaurant, 342 East 46th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Sesame Coconut Cookies Recipe By :Jorjett Strumme Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsalted butter -- room temperature 1 1/2 cups sugar 3 cups all-purpose flour 2 cups shredded sweetened coconut 1 cup sesame seeds 1/2 cup pecans -- finely chopped Heat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats). In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined. Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic and refrigerate until very firm, about 2 hours. Using a sharp knife, cut logs into 1/4-inch thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely. This recipe yields ?? cookies. Comments: This recipe makes a lot of cookies, so you'll probably have to freeze the leftover batter. The dough, which is rolled into logs, then cut into slices, can be frozen for up to a month. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 6964 Calories (kcal); 480g Total Fat; (60% calories from fat); 72g Protein; 630g Carbohydrate; 993mg Cholesterol; 77mg Sodium Food Exchanges: 21 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 93 Fat; 20 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Jorjett Strumme of Seaside, Oregon, runner-up in the Cookie of the Week contest, sent a recipe that had been given to her by her grandmother, who had emigrated to the United States from Norway in the forties. These cookies, filled with pecans, sesame seeds and coconut, are made each year during the holidays and served on the family's blueberry farm near Seattle. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sesame Seed Shrimp Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons sesame seeds 3 tablespoons low-sodium soy sauce 2 tablespoons dark sesame oil 2 tablespoons unseasoned rice vinegar 12 large shrimp -- washed, peeled, and deveined 4 bamboo skewers - (6" long) -- soaked in water In a small skillet over medium heat, toast sesame seeds until browned, 1 to 3 minutes. (Do not add oil to the skillet.) In a shallow dish, combine 1 tablespoon toasted sesame seeds, the soy sauce, the sesame oil, and the vinegar. Thread 3 shrimp onto each skewer, piercing each head and tail, and place in marinade. Turn to coat, and refrigerate for 10 minutes. Spread remaining 2 tablespoons toasted sesame seeds on a plate. Transfer the skewers to the plate, and coat with sesame seeds. Heat a cast-iron skillet over medium-high heat, and sear skewered shrimp until opaque, 2 to 3 minutes per side. Pour remaining marinade over shrimp, and cook until marinade thickens. Place skewers on a plate, and drizzle with sauce. Serve warm or at room temperature. Serve the shrimp atop steamed white rice garnished with strips of vitamin-rich nori. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 10g Total Fat; (73% calories from fat); 6g Protein; 3g Carbohydrate; 27mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sesame Shrimp Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons sesame seeds 1 tablespoon dark sesame oil - (to 2 tbsp) 1 tablespoon rice vinegar - (to 2 tbsp) 2 tablespoons low-sodium soy sauce - (to 3 tbsp) 12 large shrimp -- peeled, deveined, tail portion of shell removed 4 bamboo skewers, 6" long In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tablespoons sesame seeds with the sesame oil, vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at the head and tail, and place in the marinade. Turn to coat, and set aside for 10 minutes. Spread the remaining 2 tablespoons sesame seeds on a plate. Transfer the skewers to the plate, and coat with the sesame seeds. Heat the skillet over medium-high heat, and sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Pour the remaining marinade over the shrimp, and cook until the marinade thickens. Place the skewers on a plate, and pour the marinade over them. Serve warm or at room temperature. Makes 4 servings. Cuisine: "Japanese" Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 5g Total Fat; (58% calories from fat); 5g Protein; 2g Carbohydrate; 27mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Seven Fruit Haroset With Joan Recipe By :Joan Nathan Serving Size : 0 Preparation Time :0:00 Categories : Fruit Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups unsweetened shredded coconut -- 4 oz 1 cup coarsely-chopped walnuts -- 4 oz 3/4 cup raisins -- 4 oz 1 3/4 cups coarsely-chopped dried apples -- 4 oz 3/4 cup coarsely-chopped dried prunes -- 4 oz 1 cup coarsely-chopped dried pears -- 4 oz 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 tablespoons Kosher-for-Passover cherry jam 1/4 cup sweet red Kosher wine, such as Manischewitz Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan. Add water to cover, about 6 cups. Bring to a boil and reduce heat to simmer. Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours. Add small amounts of water as necessary to prevent sticking. Add jam, remove from heat, and add wine. Stir to combine. May be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days. This recipe yields 6 cups. Comments: At the Passover seder, the springtime feast that ritualistically reenacts the Jewish exodus from Egyptian slavery, food takes a paramount role in telling an age-old story: Bitter herbs represent the harshness of slavery. Salt water indicates tears, eggs stand for fertility, and shank bones for the miracle of deliverance. There is even a sticky fruit-and-nut mixture called haroset to symbolize the bricks and mortar with which the slaves worked. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g Protein; 114g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) adapted from "The Jewish Holiday Kitchen" by Joan Nathan (Schocken Books, 1998; $19.95). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Severed Fingers With Cari Recipe By :Cari Joyce Serving Size : 30 Preparation Time :0:00 Categories : Cookies Halloween Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons red food coloring 30 blanched almonds 2 large eggs 1/4 teaspoon pure vanilla extract 1/2 cup unsalted butter -- room temperature 1/2 cup confectioners' sugar 5 tablespoons granulated sugar 1 pinch salt 1 2/3 cups all-purpose flour Heat oven to 350 degrees. Line two baking sheets with Silpats, and set aside. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach. Bake until lightly browned, about 12 minutes. Cool completely. This recipe yields 30 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 915 Calories (kcal); 80g Total Fat; (73% calories from fat); 31g Protein; 34g Carbohydrate; 21mg Cholesterol; 23mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Cari Joyce, St. Louis, MO Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seviche With Rick Recipe By :Rick Bayless Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh skinless striped bass, snapper, halibut or other white fish fillets 1 1/2 cups freshly-squeezed lime juice -- plus more 1 medium white onion -- cut 1/4" dice 2 medium tomatoes - (1 lb) -- cut 1/4" dice 1 jalapeños - (to 2) -- stemmed, seeded, and finely chopped 1/3 cup chopped cilantro cilantro leaves for garnish 1/2 cup chopped pitted green olives -- preferably manzanillos 1 tablespoon extra-virgin olive oil -- to 2 3 tablespoons freshly-squeezed orange juice Coarse salt 1 large ripe avocado -- peeled, pitted, and diced Tortilla chips -- for serving Cut fish fillets into 1/2-inch cubes. In a small bowl, combine fish, lime juice, and onion. Be sure the fish is covered with lime juice, adding more if necessary. Cover with plastic wrap, and refrigerate until fish no longer looks raw when broken open, about 4 hours. Drain in a colander. Seviche should be marinated at least 4 hours or up to 2 days before serving. In a large bowl, combine tomatoes, jalapeños, cilantro, olives, and oil. Add the fish and orange juice. Stir to combine. Season with salt. Cover, and refrigerate if not serving immediately. Just before serving, add avocado, and stir gently, being careful not to break up pieces. Garnish with cilantro leaves, and serve with tortilla chips. This recipe yields 8 appetizer servings. Comments: The appetizer seviche, also known as ceviche or cebiche, consists of fish marinated in fresh citrus juice, herbs, and chiles. Instead of using heat to prepare the seafood, the ascorbic acid in the juice "cooks" and tenderizes the fish, transforming its color from translucent to opaque white. When making seviche, be sure that the lime juice completely covers the fish for even cooking, and since the dish begins with raw seafood, use only fresh fish. For a traditional flavor manzanillo olives are used in this recipe. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (73% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Rick Bayless, Co-owner and chef, Frontera Grill and Topolobambo, 445 North Clark Street, Chicago, IL Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shaken Omelet Recipe By :Recipe from Madeleine Kamman Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs Salt Freshly-ground black pepper 1/2 tablespoon unsalted butter - (to 1 tbspn) Filling of your choice Break the eggs into a small bowl; season with salt and pepper. Using a fork, beat no more than 30 strokes so only a minimal amount of foam develops. (Overbeating reduces the eggs' volume, resulting in a "skinny" omelet. The keys to success are speed and heat: Beating the eggs quickly and cooking them over high heat produces large, coagulated curds, resulting in a fluffy, soft omelet.) Melt the butter in an 8-inch nonstick skillet over medium heat until the butter begins to sizzle. Raise the heat to high, and add the beaten eggs. Count to five, then raise the pan so it forms a 45-degree angle to the burner. Rapidly shake the pan back and forth so the egg mixture is thrown against the pan's sides and begins to coagulate. Return pan to burner. Rotate pan so any uncooked egg in the center moves to perimeter of pan. Cook egg evenly, about 15 to 20 seconds. Quickly place the filling in the center of the omelet. Fold the omelet over the filling by tilting the pan a little higher off the burner and using a spatula to fold the omelet. Turn the omelet onto a plate, and serve. Makes 1. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 13g Total Fat; (62% calories from fat); 16g Protein; 2g Carbohydrate; 561mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Adapted from "The New Making of a Cook" by Madeleine Kamman (William Morrow & Co) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Shallot-Parsley Butter Recipe By :Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart with Susan Spungen Serving Size : 36 Preparation Time :0:00 Categories : Accompaniment Appetizers Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 tablespoons unsalted butter -- room temperature 3 tablespoons minced shallot 1 tablespoon dry white wine 1 teaspoon kosher salt 1 tablespoon finely-chopped flat-leaf parsley Heat 1/2 tablespoon butter in small skillet over medium-low heat. Add shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until liquid has evaporated, about 30 seconds. Remove from heat and stir in salt. Cool completely. Place remaining butter in a medium bowl. Add shallot mixture and parsley. Smash with back of fork or wooden spoon until well combined. Transfer butter mixture to sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate until ready to use. Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea sandwiches. Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "Clarkson Potter, $35" - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 7mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Shaved Golden Beet Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 golden beets -- very thinly sliced 12 whole basil leaves 2 teaspoons extra-virgin olive oil 2 teaspoons Champagne vinegar Coarse salt -- to taste Freshly-ground black pepper -- to taste Combine all ingredients in a medium bowl, and toss to coat. This recipe yields 4 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Shell Steak (Panfried Steak) Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil Salt -- to taste Freshly-ground black pepper -- to taste Boneless shell steak, 1" thick Heat oven to 500 degrees. Heat a medium cast-iron skillet or grill pan over high heat until it begins to smoke. Rub steak lightly with oil, and season with salt and pepper. Place steak in pan, and cook until brown 1 to 2 minutes. Turn, and brown second side, 1 to 2 minutes. Transfer to oven, and cook to desired doneness, about 7 minutes for medium-rare. To check the meat's doneness, press the surface gently with your fingertips. Rare meat will feel fleshy to the touch and appear slightly bloody; medium-cooked meat will be a bit firmer and emit a pink liquid; and a well-done steak will feel firm and release brown juices. This recipe yields 1 serving. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Shellfish Johnson Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Grilling Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound unsalted butter 1/2 cup fresh lemon juice 1/2 cup dry white wine 2 tablespoons minced garlic 1 tablespoon crushed red pepper Salt -- to taste Freshly-ground black pepper -- to taste 48 assorted shellfish -- see * Note 4 slices peasant bread 3/4 cup chopped Italian parsley * Note: Shellfish used can be mussels, clams, oysters or scallops. Scrub and debeard shellfish. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Place baking pan on grill; add butter, lemon juice, wine, garlic, red pepper, salt and pepper. As butter melts, arrange shellfish in single layer on grill. Cook until shells pop open, 2 to 5 minutes; meanwhile, toast bread on edge of grill. Transfer opened shells to pan of sauce; sprinkle with parsley; discard unopened shells. Serve immediately with bread. Serves 4 as a first course. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 46g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 124mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shiny Chocolate Ganache Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 0 Preparation Time :0:00 Categories : Condiments Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces semisweet chocolate 1/3 cup heavy cream 1 tablespoon honey Cut chocolate into 1/2- to 1-inch pieces. Process chocolate in food processor until finely chopped. In small saucepan, stir together cream and honey; bring to a boil. With processor running, slowly drizzle hot cream over chocolate. Process until combined. Transfer to medium bowl, cover with plastic wrap, and refrigerate. May be made 2 days ahead. Makes 1 cup. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1014 Calories (kcal); 71g Total Fat; (57% calories from fat); 8g Protein; 110g Carbohydrate; 109mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Shortbread Cookies (Martha Stewart) Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted butter -- cut up 1 cup light brown sugar - (packed) 5 cups all-purpose flour 1 teaspoon salt === GINGER-FLAVOR SHORTBREAD === 1 tablespoon minced candied ginger 1 teaspoon ground ginger 1/4 teaspoon freshly-ground white pepper === CHOCOLATE-FLAVOR SHORTBREAD === 4 ounces bittersweet chocolate -- chopped very fine 1 tablespoon Kahlua === ORANGE FLAVOR SHORTBREAD === 1 tablespoon chopped candied orange peel Grated zest of 1 orange 1 tablespoon orange-flavored liqueur such as Grand Marnier Heat oven to 275 degrees. Butter three 8- by 2-inch round cake pans and line with parchment paper. In the bowl of an electric mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes. Add flour, 1 cup at a time, beating on low speed until just combined. Add salt, and combine. Divide dough into three parts and transfer each to a separate bowl. Add appropriate flavoring ingredients to each bowl to create three different flavors. Transfer each batch of flavored dough to prepared pans, taking care to make sure the tops are level and smooth. Using the back of a knife, lightly score each pan into 12 wedges. With the tines of a fork or a skewer, create a decorative pattern on each wedge. Bake until pale golden, but not browned, about 45 to 50 minutes. Cool on a wire rack for 10 minutes. Run a knife around the outer edge of each pan to loosen. Remove from pan and using a serrated knife, follow the score marks to cut the shortbread into neat wedges. Wrapped well, shortbread will keep for up to 2 weeks. This recipe yields about 3 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 12g Total Fat; (62% calories from fat); 2g Protein; 14g Carbohydrate; 28mg Cholesterol; 61mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shortbread Tombstones Recipe By :Martha Stewart Serving Size : 25 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Softened unsalted butter 5 tablespoons Sugar 1/4 teaspoon Vanilla extract 1/2 cup All-purpose flour 1/4 cup Corn starch 1/2 ounce Grated bittersweet chocolate Cream together the butter and sugar. Stir in the vanilla. Sift together the flour and cornstarch. Stir thoroughly into the creamed mixture. Stir in grated chocolate. Place dough on a sheet of plastic wrap, and form the dough into a flat disk. Wrap the dough and chill it for at least 2 hours. Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat. Roll out the dough on a lightly floured surface to 1/8-inch thick. Trim to a large rectangle. Using a pizza cutter, cut into smaller rectangles approximately 1 by 2-1/2 inches in size. Chill until firm, about 20 minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer tombstones to a wire rack, and cool. Makes about 25 tombstones. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Shrimp And Grit Cakes With Seven Pepper Jelly Recipe By :Recipe from Sara Foster, owner of Foster's Markets in Durham and Chapel Hill, NC Serving Size : 0 Preparation Time :0:00 Categories : Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium cooked peeled deveined shrimp -- halved lengthwise 2 1/2 cups quick grits 2 cups grated Cheddar cheese 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 2 teaspoons salt 1 1/2 teaspoons freshly-ground black pepper 1/2 cup minced scallions (white and pale-green) -- save greens for garnish 2 tablespoons butter -- plus more 1/2 cup all-purpose flour 1/2 cup yellow cornmeal vegetable oil -- for sautéeing 1/2 cup seven-pepper jelly Bring 6 cups water to a boil in a medium saucepan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheddar, cumin, cayenne, salt, pepper, and scallions. Pour the mixture into a buttered 13- by 18-inch baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and refrigerate until set, 1 to 2 hours. Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. Heat 1 teaspoon butter and enough oil to cover the bottom of a large skillet over medium-high heat. Dredge the cakes in the flour mixture, and sauté, 8 at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet lined with paper towels. Top with a scant teaspoon of seven-pepper jelly and scallion greens; serve warm. This recipe yields 24 cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "24 cakes" - - - - - - - - - - - - - - - - - - - Per serving: 1622 Calories (kcal); 101g Total Fat; (56% calories from fat); 70g Protein; 107g Carbohydrate; 300mg Cholesterol; 5918mg Sodium Food Exchanges: 7 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp and Red Onion Quesadilla Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Grilling Luncheon Seafood Shellfish Shrimp Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large peeled deveined shrimp 2 teaspoons olive oil Coarse salt Freshly-ground black pepper 2 flour tortillas - (10" dia) 1/4 small red onion -- thinly sliced 1/2 cup grated Monterey Jack cheese 4 cherry tomatoes -- halved 1 tablespoon chopped flat-leaf parsley Heat a grill to medium-hot and place grid 4 inches above the coals. Brush one side of tortilla with olive oil. Place tortilla oil-side down on a plate. Place cleaned shrimp in a bowl and drizzle with 1 teaspoon of the olive oil. Season with salt and pepper. Place on the grill and cook until white but not overcooked, 2 to 3 minutes per side. Remove to a cutting board and cut into 1-inch pieces. Sprinkle tortilla with cheese. Top with red onion, halved cherry tomatoes, shrimp pieces, and parsley. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil. When underside is brown, flip over and grill other side. Cut quesadillas into wedges with scissors or a knife, and serve immediately. Makes 1 ten-inch quesadilla. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Cocktail Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups ketchup 2 tablespoons freshly-grated horseradish Juice of 1 lemon Tabasco sauce -- (optional) 1 1/2 cups dry white wine 1 medium onion -- coarsely chopped 1 medium celery stalk -- strings removed, and coarsely chopped 1 medium carrot -- scrubbed, and coarsely chopped 8 whole black peppercorns 1 dried bay leaf 1 strip lemon peel - (2" long) 2 pounds peeled deveined large shrimp -- tails intact Bring a large pot of water to a boil. Make the cocktail sauce: In a medium bowl, combine ketchup, horseradish, lemon juice, and Tabasco sauce. Set aside. Prepare an ice water bath. Set aside. Add white wine, onion, celery, carrot, peppercorns, bay leaf, and lemon rind to boiling water. Return to a boil. Place shrimp in a strainer or sieve and lower into boiling water. Cook until pink and opaque, 2 to 3 minutes. Lift strainer out of boiling water, and plunge shrimp into ice water bath, let cool. Drain well. Serve with cocktail sauce. This recipe yields 6 servings. Comments: When selecting shrimp, purchase fresh shrimp such as Mexican whites or Gulf whites, which should smell like the ocean. For the best results use fresh shrimp, but in a pinch you can substitute frozen. Just make sure that the shrimp has not been previously thawed, since thawing causes shellfish to lose flavor. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 725mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp In Green Almond Sauce With Rick Recipe By :Rick Bayless Serving Size : 6 Preparation Time :0:00 Categories : Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup blanched almonds - (5 oz) 3 1/2 tablespoons extra-virgin olive oil -- more if needed 1/2 small white onion -- sliced 1 medium garlic clove -- halved 2 fresh hot serrano chiles -- stemmed, and coarsely chopped - (or 1 jalapeño) 5 medium tomatillos - (to 6) -- husked, rinsed, and coarsely chopped 8 radish leaves 3/4 cup chopped fresh cilantro leaves - (loosely packed) 1/2 cup fresh flat-leaf parsley leaves - (loosely packed) fresh flat-leaf parsley leaves -- for garnish 3 cups chicken or fish stock = (or low-sodium canned chicken stock) Coarse salt -- to taste 2 pounds peeled deveined medium-large shrimp -- tails on, if desired - (abt 48) Preheat the oven to 350 degrees. Spread the almonds on a small rimmed baking sheet, and toast until golden (but not browned), and fragrant, about 10 minutes. Cool, and set aside. Reserve a scant 1/4 cup for garnish. In a saucepan, heat 1 1/2 tablespoons oil over medium heat; add onion, garlic, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. With a slotted spoon, transfer to the jar of a blender. Set the saucepan aside. Add the almonds, tomatillos, radish leaves, 1/2 cup cilantro, parsley, and 1 cup stock. Blend until smooth. Add 1 tablespoon oil to the saucepan, and place over medium-high heat. When oil is hot, add the purée. Cook, stirring, until mixture darkens slightly and thickens considerably, about 10 minutes. Stir in remaining 2 cups stock, reduce heat to medium-low, and simmer until thick enough to coat the back of a spoon, about 20 minutes. Working in batches, return sauce to the jar of a blender, and puree until very smooth, keeping blender cap covered with a clean kitchen towel to avoid splattering. Return to saucepan, and season with salt. Just before serving, turn oven on to lowest setting. Season shrimp generously with salt, tossing to coat evenly. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. When hot, add half the shrimp in a single layer. Cook until milky white underneath, about 1 1/2 minutes. Turn, and cook 1 minute more; do not overcook. Sprinkle with 2 tablespoons cilantro, and toss to combine. Transfer to a plate, and keep warm in oven. Repeat with remaining shrimp and cilantro, adding more oil to the pan if necessary. Roughly chop reserved almonds. Ladle a portion of the sauce onto each of six warm dinner plates. Arrange shrimp over sauce, and garnish with a few leaves of parsley and a sprinkling of reserved almonds. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 8g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - adapted from "Rick Bayless Mexico: One Plate at a Time" by Rick Bayless with Jean Marie Brownson and Deann Groen Bayless (Scribner, 2000; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp In Mustard-Seed And Green-Chile Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Indian Main Dish Rice Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Medium shrimp -- cleaned, deveined 1/2 cup Coarse salt -- plus 1/4 teaspoon Coarse salt 1 1/2 teaspoons Brown mustard seeds 1 tablespoon Finely chopped onion 1 Hot green chile, long -- finely chopped 1/3 (or 1/3 Jalapeno pepper finely chopped) 1/4 teaspoon Ground turmeric 1/4 teaspoon Cayenne pepper 3 tablespoons Extra-virgin olive oil Spiced Basmati Rice -- see recipe Gently rub the shrimp with 1/2 cup coarse salt. Wash the shrimp under cold running water, and place in a colander. Drain well. Using a spice grinder, coarsely grind the mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add the onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add the shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes. Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes one-third of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes. Divide the rice and shrimp among four plates, and serve. Serves 4. Recipe Source: Martha Stewart Living - Recipe adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 12g Total Fat; (52% calories from fat); 23g Protein; 1g Carbohydrate; 173mg Cholesterol; 11566mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp My Way Recipe By :Recipe from Mark Bittman Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 3 large garlic cloves - (to 4) -- cut thin slivers 2 teaspoons ground cumin 2 teaspoons spicy paprika 16 large shrimp -- peeled Salt -- to taste Cayenne pepper -- to taste 1/4 cup minced parsley leaves 1 tablespoon freshly-squeezed lemon juice or Sherry vinegar -- to taste Combine the oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in cumin and paprika. Add the shrimp, and raise the heat to high. Cook, stirring occasionally and sprinkling with salt and cayenne, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the parsley and the lemon juice. Taste and adjust seasoning. Serve garnished with the remaining parsley. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 14g Total Fat; (84% calories from fat); 5g Protein; 1g Carbohydrate; 36mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Mark Bittman is the author of "How to Cook Everything: Great Recipes for Simple Food" (Macmillan General Reference, 1998; $25) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp with Spicy Orange Flavor Recipe By :Recipe from Mark Bittman Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 3 large garlic cloves - (to 4) -- cut thin slivers 2 small dried hot red chiles -- or more Grated peel from 1 orange 1 freshly-squeezed orange 16 large shrimp -- peeled Salt -- to taste 1/4 cup minced cilantro leaves 1 tablespoon freshly-squeezed lemon juice -- or to taste Combine the oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in chiles, orange peel, and orange juice. Add the shrimp, and raise the heat to high. Cook, stirring occasionally and sprinkling with salt, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the cilantro and the lemon juice. Taste, and adjust seasoning. Serve garnished with the remaining cilantro. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 14g Total Fat; (86% calories from fat); 5g Protein; trace Carbohydrate; 36mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Mark Bittman is the author of "How to Cook Everything: Great Recipes for Simple Food" (Macmillan General Reference, 1998; $25) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp, Cucumber and Dill Butter Canapes Recipe By :Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart with Susan Spungen Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry white wine 2 cups water 1 tablespoon kosher salt 12 medium shrimp -- heads removed 6 slices white sandwich bread, very thin -- crusts removed 3 ounces Shallot-Parsley Butter -- (see recipe) 1 seedless cucumber 1 small fresh dill bunch -- sprigs removed Place wine, water and salt in medium saucepan over medium heat and bring to a simmer. Add shrimp and cook, covered, until shrimp are opaque and cooked through, about 1 minute. Drain shrimp, set aside to cool, peel and devein. Preheat oven to 300 degrees. Arrange bread slices on baking sheet; transfer sheet to oven and bake 5 to 7 minutes on each side, or until bread has dried out and is slightly toasted. Cool toast on wire rack. Bring Shallot-Parsley Butter to room temperature before using. Spread each slice with shallot-parsley butter. Using a mandoline or vegetable peeler, thinly slice cucumber. Place 2 cucumber slices side by side to cover surface of bread slice. Arrange sprigs of dill over cucumber. Cut 2 shrimp in half lengthwise and evenly space the 4 shrimp halves on the slice. Cut each piece of bread into quarters. Repeat with remaining ingredients and serve. Makes 24 pieces. Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35" - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (14% calories from fat); 1g Protein; trace Carbohydrate; 5mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp-Scallop Stew with Couscous Pilaf Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Scallops Seafood Shrimp Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large leeks 2 tablespoons olive oil 2 teaspoons chopped garlic 1 jalapeno pepper 1 medium carrot 3/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 1 1/2 teaspoons salt 1 1/2 cups chopped tomatoes with juice 1 cup dry white wine 3/4 pound shelled medium shrimp -- deveined, tail section left on 3/4 pound sea or bay scallops -- muscle removed 3 tablespoons chopped fresh cilantro leaves === COUSCOUS PILAF === 1 tablespoon olive oil 1 tablespoon unsalted butter 1 small onion -- cut 1/4" dice 3/4 teaspoon ground cumin 1 pinch cayenne pepper 2/3 cup Israeli couscous -- or 1 box medium-grain couscous - (10 oz) 1 1/4 teaspoons salt 1/4 teaspoon freshly-ground black pepper 2 tablespoons chopped Italian parsley STEW: Thoroughly wash leeks. Using white and light green parts only, slice leeks in half lengthwise and cut into 1/2-inch dice. In a stock pot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add seeded and finely chopped jalapeno, peeled carrots which have been cut into a 1/4-inch dice, spices, and salt; lower heat to medium-low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf. COUSCOUS: If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more. Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and serve with the Shrimp and Scallop Stew. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 13g Total Fat; (68% calories from fat); 2g Protein; 12g Carbohydrate; 8mg Cholesterol; 1486mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sicilian Pesto With Gina Recipe By :Gina Gallo Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces blanched whole almonds - (abt 3/4 cup) 4 medium garlic cloves 28 medium basil leaves 11 flat-leaf parsley sprigs 11 medium mint leaves 3/4 cup extra-virgin olive oil Coarse salt -- to taste Freshly ground pepper -- to taste Crushed red-pepper flakes -- to taste Heat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until light golden brown, 5 to 7 minutes. Transfer to a shallow bowl, and set aside to cool. Combine almonds, garlic, basil, parsley, mint, and oil in the bowl of a food processor. Process until well combined. Season to taste with salt, pepper, and crushed red-pepper flakes. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 41g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Gina Gallo, granddaughter of Julio Gallo, who recommends a full-bodied Chardonnay to compliment this sauce Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Simple Chipotle Chilaquiles (Tortilla "Casserole") Recipe By :Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and Topolabampo, Chicago Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can whole tomatoes - (28 oz) -- drained (or 1 1/2 lbs fresh ripe tomatoes, about 3 round or 9 to 12 plum) 2 canned chipotle chiles en adobo - (to 3) 1 1/2 tablespoons vegetable or olive oil 1 large white onion -- sliced 1/4" thick 3 garlic cloves -- finely chopped 2 1/2 cups canned chicken or vegetable stock -- more if needed, homemade or low-sodium Coarse salt 2 cups coarsely-shredded cooked chicken 1/4 cup finely-crumbled Mexican queso añejo, or Romano or Parmesan cheese 1/3 cup Homemade Crème Fraîche -- (see recipe) (or sour cream thinned with a little milk) 2 sprigs epazote or 1/2 cup chopped cilantro Fried or Baked Tortilla Chips -- (see recipe) (or 8 ounces tortillas chips - 8 to 12 cups) If using drained canned tomatoes, place them in a blender. If using fresh tomatoes, spread them onto a baking sheet, and place them 4 inches below a very hot broiler. When they are darkly roasted (they will be blackened in spots), about 6 minutes, flip them over, and roast the other side. After 5 to 6 minutes, the tomatoes will be splotchy-black, blistered, soft, and cooked through. Remove from broiler, and let cool. Working over your baking sheet, pull off and discard the blackened skins, and, if you're using round tomatoes, remove hard cores. Transfer tomatoes to a blender, along with all the juices that have accumulated on the baking sheet. Add chipotles to the blender, seeds and all. Blend the tomatoes and chiles to a purée, making sure that it retains a little texture. You should have 2 1/4 cups purée. Over medium heat in a deep, large, wide pot or caquela, add oil and half the onion. Cook, stirring often until the onion is richly golden, about 7 minutes. Add the garlic, and stir for another minute, then raise the heat to medium-high. Add the tomato purée, and stir constantly, until the mixture thickens considerably, 4 to 5 minutes. Stir in stock, and season with salt. You should have 4 1/2 cups -- if not, add extra stock until you do. This sauce can be prepared in advance and stored in an airtight container, refrigerated, for up to 4 days. Set out the chicken, cheese, and crème fraîche or sour cream. Place the sauce in a deep, large, wide pot or caquela over medium-high heat, and cook until the sauce boils. Stir in the epazote (if you are using cilantro, set aside to add later) and the chips, coating all the chips well. Let sauce return to a rolling boil, cover, and turn off the heat. Let stand 5 minutes (no longer). Immediately remove cover, and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely. They should be a little chewy, but not mushy. (If they are too chewy, stir in a little more stock, cover, and set over medium heat for 3 to 4 minutes more.) Sprinkle with cilantro, if using. Spoon onto warm individual plates, or serve directly from the pot. Drizzle the chilaquiles with the crème fraîche or sour cream. Top with remaining onions and chicken, and dust generously with the cheese. Serve immediately. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Simple Piped Crudites Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch celery 2 teaspoons coarse salt 2 dozen snow peas 3 medium radishes 1 seedless cucumber -- peel on 3 endive heads 18 baby carrots -- halved lengthwise 1 medium daikon -- peeled, and sliced crosswise 1/4" thick 3 cups Flavored Cream Cheeses Chives -- for garnish Mint leaves -- for garnish === DILL CREAM CHEESE === 1/3 cup fresh dill - (packed) -- roughly chopped 8 ounces cream cheese -- room temperature 1/2 teaspoon coarse salt === CREME CHEESE === 8 ounces cream cheese -- room temperature 2 ounces crème fraiche === WASABI CREAM CHEESE === 8 ounces cream cheese -- room temperature 2 tablespoons wasabi (Japanese mustard) paste === BEET CREAM CHEESE === 1/4 cup beet juice 8 ounces cream cheese -- room temperature 1/2 teaspoon coarse salt === CARROT CARDAMOM CREAM CHEESE === 1/4 cup carrot juice Seeds from 2 cardamom pods 8 ounces cream cheese -- room temperature Coarse salt -- to taste Make the flavored cream cheese: Combine the ingredients for the mixture of your choice in a medium bowl, and mix until thoroughly incorporated. The cream cheeses will keep in an airtight container in the refrigerator for 2 to 3 days. Makes about 1 cup, enough to pipe out cream cheese for about 28 of the large crudités, such as the 4-inch-long celery strip, or 15 dozen of the small crudités, such as the cucumber slices. Separate celery stalks, and wash thoroughly. Using a vegetable peeler, peel away any tough, stringy fibers from the outside of each stalk. Cut each stalk into 4-inch-long pieces; set aside. Bring a large pot of water to a boil. Add the salt. Snip the tips off each pea pod, and place in boiling water. Blanch for 15 seconds. Drain, and immediately rinse under cold water. Slice radishes into 1/8-inch-thick rounds; set aside. Working with a channel knife, cut about six parallel, evenly spaced grooves down the length of the cucumber. Slice cucumber crosswise into 1/4-inch-thick rounds; set aside. Just before piping, separate endive, and trim ends. Arrange vegetables on large platters. Spoon the cream cheese into a pastry bag fitted with a pastry tip or a freezer bag with the corner snipped off. Pipe cream cheese onto each vegetable. Garnish with chives and mint leaves. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 35g Total Fat; (74% calories from fat); 11g Protein; 15g Carbohydrate; 108mg Cholesterol; 772mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Simple Sole With Lisa Recipe By :Lisa Lynn Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons dried bread crumbs 1 teaspoon freshly-grated Parmesan cheese 1 teaspoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh oregano Juice of 1/2 lemon 1/4 cup dry white wine 4 sole fillets - (4 oz ea) -- see * Note Vegetable-oil cooking spray * Note: When buying fresh sole, look for firm white flesh with a mild ocean smell; if frozen, the fish should be odor-free, tightly wrapped in an undamaged moisture-proof package, and free of any icy, dark, or dry spots. Heat oven to 400 degrees. In a small bowl, combine, bread crumbs, Parmesan, parsley, and oregano; set aside. Spray a 9- by 13-inch baking dish with cooking spray. Rinse sole fillets in cold water and pat dry. Place fish in one layer in baking dish. Add lemon juice and wine. Sprinkle bread crumbs evenly over fish. Bake until fish is opaque, 8 to 10 minutes. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Lisa Lynn, Martha's personal trainer Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Singapore Fried Noodles Recipe By :Recipe from Chef James Chew Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces vermicelli rice noodles 6 tablespoons vegetable oil 1 tablespoon curry powder 1 teaspoon turmeric powder 1/2 cup low-sodium chicken stock 1 medium onion -- halved and sliced 3 garlic cloves -- sliced 3 shallots -- sliced 1/2 cup broccoli florets 1/2 cup cauliflower florets 2 small carrots -- peeled, shredded Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 cup napa cabbage -- thinly sliced 2 long hot red chiles -- stemmed, seeded, and sliced 1 large egg 3 sliced spring onions white and light-green part only Cilantro sprigs -- for garnish 1 jar sambal oelek Place rice noodles in lukewarm water to cover. Let soak until soft, about 20 minutes. Remove from water, and drain. Set aside. Meanwhile, in a medium saute pan, heat 2 tablespoons vegetable oil over medium heat. Add curry and turmeric, and cook until fragrant, 1 to 2 minutes. Slowly add chicken stock or water, stir to combine. Remove from heat, and set aside. In a wok or large saute pan, heat 2 to 3 tablespoons vegetable oil over medium-high heat. Add 1/2 of the onions, garlic, and shallots, and saute until just wilted, 1 to 2 minutes. Add broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute. Add 2 tablespoons water, stir to combine. Add carrots and napa cabbage, chiles, and cook until the vegetables are al dente, about 2 minutes. Make a well in the bottom of the wok. Pour 1 tablespoon vegetable oil into center of the well. Add egg. Allow to set slightly, then scramble, and incorporate into the other ingredients. Add soaked noodles and curry-turmeric mixture to wok. Mix thoroughly to combine. Cook to heat through. Stir in sliced spring onions. Season with salt and pepper. Transfer to serving platter. Garnish with cilantro sprigs. Serve with a spoonful of chile sauce such as sambal oelek. Serve immediately. Serves 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 15g Total Fat; (79% calories from fat); 2g Protein; 6g Carbohydrate; 31mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sizzling Garlic Shrimp Recipe By :Teresa Barrenechea Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 2 teaspoons finely-chopped garlic 2 teaspoons hot red-pepper flakes 2 teaspoons salt 48 medium shrimp -- peeled Chopped flat-leaf parsley Divide oil, garlic, red-pepper flakes, and salt evenly among four earthenware or ceramic flame-proof crocks. If you don't have a flame-proof crock, cook the shrimp all at once in a heavy cast-iron skillet. Divide shrimp into four groups of twelve. One at a time or all at once, heat the crocks over high heat until the oil sizzles, 1 to 1 1/2 minutes. Add shrimp, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 28g Total Fat; (80% calories from fat); 15g Protein; 1g Carbohydrate; 109mg Cholesterol; 1172mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Teresa Barrenechea, Owner, Marichu Restaurant, 342 East 46th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Skate Au Beurre Noir Recipe By :Lee Hanson and Riad Nasr Serving Size : 2 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato (such as Yukon Gold) -- peeled 2 cups homemade chicken stock, or low-sodium canned stock 2 pieces skate wings - (7 oz ea) Coarse salt -- to taste Freshly-ground black pepper -- to taste 4 tablespoons unsalted butter -- 1/2 stick Juice of 1 lemon 3 tablespoons capers 2 tablespoons chopped flat-leaf parsley Bring a small pot of salted water to a boil. Slice off a little from each end of the potato. Cut potato in sixths lengthwise. Cut the wedges into elongated seven-sided ovals; hold potato wedge steady with fingertips and, with a small paring knife, trim all sharp edges. Work from top to bottom of piece in a quick curving movement, turning the piece slightly between each cut. The finished pieces should be of uniform size and shape. Add potatoes to boiling water. Reduce heat to low, and simmer until tender, about 15 minutes. Drain and reserve. Bring stock to a boil in a medium sauté pan. Reduce heat to simmer. Remove skin from skate, but leave it attached to center cartilage. Season both sides of skate with salt and pepper. Place in pan; cover and cook 2 minutes. Turn fish. Cover once again, and cook until opaque, about 2 minutes more. With a fish spatula, transfer skate to two plates. Place three pieces of potato on each plate. While fish is cooking, melt butter in a separate medium sauté pan over high heat. Cook until butter starts to turn golden, about 1 minute. Remove from heat, swirling pan. This swirling motion combined with the remaining heat in the pan will bring the butter to its desired, almost-black color. Add lemon juice, capers, parsley, and a pinch salt and pepper. Spoon sauce over skate. This recipe yields 2 servings. Comments: Beurre noir, French for "black butter," refers to butter that is cooked over low heat until dark brown and is usually flavored with vinegar or lemon juice, capers, and parsley. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 23g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 119mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Lee Hanson and Riad Nasr, co-chefs; Pastis, 9 Ninth Avenue, New York, NY 10014. 212-929-4844. Fax: 212-929-5676. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skylands Margarita Recipe By :Torie Hallock Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lime -- cut into 6 wedges Coarse salt -- as needed Ice cubes -- as needed 1 3/4 cups tequila such as Sauza Conmemorativo or Cuervo 1800 1/4 cup Cointreau 1/4 cup Grand Marnier 1/4 cup freshly-squeezed lime juice 2 tablespoons Simple Syrup with lime - (to 4 tbspns) === SIMPLE SYRUP === 1/4 cup sugar 1/4 cup water Zest from 1 lime Simple Syrup with Lime: Combine sugar with 1/4 cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until the sugar has dissolved. Remove from heat, and cool to room temperature. Store in a covered container in the refrigerator for up to 3 days. (Makes 6 tablespoons) To salt-rim the glasses, rub a cut lime around the rim of the glass. Fill a saucer with salt, and dip the glass, upside down, into the salt. Set aside. Fill a blender jar three-quarters full of ice cubes. Pour the tequila, Cointreau, Grand Marnier, lime juice, and simple syrup over the ice. Begin blending on low, then increase the speed to high, until the ice is very finely chopped and the mixture is frothy. Taste for sweetness, adding more simple syrup if necessary. Blend a few seconds more, and pour into the salt-rimmed glasses. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from Torie Hallock as published in "Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart (Clarkson Potter, 1999; $35). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Snowflake Cupcakes with White Frosting Recipe By :Adapted from an Ina Garten recipe Serving Size : 24 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cake flour -- see * Note 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 eggs 3/4 pound unsalted butter -- room temperature 2 cups sugar 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 1 cup buttermilk 2 cups confectioners’ sugar -- sifted 4 tablespoons unsalted butter -- softened 1/4 teaspoon salt 1 teaspoon lemon extract * Note: Do not use self-rising flour. Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the eggs into a small bowl, and set aside. In an electric mixer with a paddle attachment, cream the butter and the sugar until they are light and fluffy, about 3 to 5 minutes. With the mixer running, carefully pour in the eggs and the vanilla and almond extracts. Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and 1/2 cup of buttermilk; be sure to start and end with the flour mixture. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the top of the cups. Bake for 25 to 30 minutes. Cool the cupcakes for 45 minutes on a baking rack. Generously ice them with White Frosting. Top with a Snowflake made from Royal Icing. WHITE FROSTING: In the bowl of an electric mixer fitted with a paddle attachment, cream the confectioners’ sugar and butter until smooth. Add the salt, lemon extract, and milk; beat until smooth. If the icing is too thin, add more confectioners’ sugar; if too thick, add more milk. Makes 2 dozen cupcakes. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 15g Total Fat; (51% calories from fat); 3g Protein; 28g Carbohydrate; 76mg Cholesterol; 138mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : Special thanks to Ina Garten, owner, The Barefoot Contessa, East Hampton, NY. These are especially rich and delicious cupcakes. Use an ice-cream scoop to neatly and evenly fill the cupcake tin. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Soba Noodles With Dipping Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Japanese Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons mirin 2 tablespoons soy sauce 1 teaspoon Goma Shio -- see below 1 pound soba noodles 2 sheets nori seaweed 2 scallions, white and light green parts -- thinly sliced crosswise Wasabe (Japanese mustard) -- to taste 1/2 small daikon -- peeled, and finely grated === DRIED MUSHROOM STOCK === 1 ounce dried black mushrooms - (abt 15) 1 piece ginger - (1" long) -- sliced 1/4" thick 4 scallions -- cut 3" pieces 4 1/2 teaspoons soy sauce 1 teaspoon sugar === GOMA SHIO === 2 teaspoons coarse salt 4 tablespoons black sesame seeds For the Dried Mushroom Stock: Combine mushrooms, ginger, and scallions in small saucepan with 4 cups water. Bring to boil. Reduce heat to simmer, and cook for 20 minutes. Remove from heat. Strain through a sieve lined with damp cheesecloth. Add soy sauce and sugar; stir to combine. Set aside to cool. (Makes 1 1/4 cups) For the Goma Shio: Place salt in a small cast-iron skillet over medium heat. Stir until very hot. Add sesame seeds, and stir until seeds are a bit darker and begin to smell toasted. Remove to a plate, and cool slightly. Place mixture in a spice grinder, and pulse quickly, just long enough to achieve a coarse mixture. Cool completely. (Makes 1/4 cup) In a small bowl, combine stock, mirin, and soy sauce. Add Goma Shio, and stir to combine. Set dipping sauce aside. Bring a large pot of water to a boil. Add soba noodles, and stir; cook until noodles are just cooked through but not hard in the center, about 7 minutes. Drain, and immediately rinse under cold water. Continue rinsing until noodles are very cold, and all of their stickiness is gone. Drain well, and coil noodles on four serving plates. Cut nori, using scissors, into very fine strips. Scatter evenly over noodles. Pour dipping sauce into four bowls. Each diner should add scallions, wasabe, and daikon to his dipping sauce according to taste. Noodles should be dipped into the sauce and eaten. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 406 Calories (kcal); 1g Total Fat; (1% calories from fat); 18g Protein; 90g Carbohydrate; 0mg Cholesterol; 2750mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sopa De Tortilla Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Tomato 2 tablespoons Corn oil 1 medium Yellow onion -- chopped 2 Garlic cloves -- halved lengthwise 1 teaspoon Coarse salt -- plus more 1/4 teaspoon Freshly ground pepper -- plus more 6 cups Chicken stock 1 bunch Cilantro leaves -- stems reserved 1 bunch Oregano 4 Corn tortillas, yellow and blue 1/2 cup Vegetable oil -- for frying 1 Stemmed dried pasilla chiles - (to 2) -- deveined, left whole 1 Avocado -- cubed 4 ounces Freshly grated queso fresco 4 Limes -- quartered Heat oven to broil. Line a small oven-proof skillet with aluminum foil. Place the tomato in the prepared pan and broil, turning once or twice, until soft and just starting to char, about 8 to 10 minutes. Remove from oven, peel, and place the tomato in the jar of a blender. Heat 1 tablespoon of corn oil in a medium soup pot over medium-low heat. Add the onion and the garlic. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions are soft and golden brown, 20 to 25 minutes. Remove from heat and let cool slightly. Add onions to jar of the blender. Puree the tomato-onion mixture until smooth. Return soup pot to medium heat. Add remaining tablespoon of corn oil and stir in tomato-onion puree, using rubber spatula to clean out blender jar. Simmer, stirring constantly, until the mixture thickens, 5 to 7 minutes. It should be the consistency of a dark, thick ketchup. Whisk in chicken stock. Make a bouquet garni of the cilantro stems and oregano. Add the bouquet garni to the soup, and bring the mixture to a boil. Reduce the heat to simmer. Partially cover and simmer until the flavors have blended, about 30 minutes. Season soup to taste with additional salt and pepper. Meanwhile, prepare the garnishes; cut the tortillas into 1/4-inch strips. Heat 1/2 cup of vegetable oil in a heavy-bottomed skillet, over medium-high heat, until the oil is shimmering and hot. Carefully add the tortilla strips, standing back as the oil might splatter. Fry until the strips are crisp and brown, 20 to 30 seconds. Remove with tongs or slotted spoon, and drain on paper towels. Season hot strips with salt and pepper. In same hot oil, quickly flash-fry the pasilla chilies, 3 to 4 seconds. Remove from the oil and place on paper towels to drain. Let cool slightly. Chop the chilies into bits and use as garnish. Ladle the soup into serving bowls. Garnish with avocado cubes, tortilla strips, pepper bits, queso fresco, and quartered limes. Serves 4 to 6. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 458 Calories (kcal); 42g Total Fat; (82% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 3701mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cherry Pie (Martha Stewart) Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe piecrust -- see * Note 1 large egg 1 tablespoon milk 7 cups cherries -- pitted 1 tablespoon fresh lemon juice 1 cup sugar 6 tablespoons flour 2 tablespoons unsalted butter -- cut in small pieces * NOTE: Use Martha Stewart's Piecrust recipe of use your own recipe for a 9-inch double crust pie. On a lightly floured surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together the egg and milk, and set aside. Combine the cherries, lemon juice, sugar, and flour, and turn onto chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. Brush rim of crust with egg wash, place the other piecrust on top, and crimp the edges with a fork or your fingers. Transfer to the refrigerator until firm, about 15 minutes. Brush with egg wash, and bake 20 minutes. Reduce heat to 350 degrees, and bake 30 to 40 minutes more. Makes one 9 inch pie. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 4g Total Fat; (16% calories from fat); 3g Protein; 45g Carbohydrate; 31mg Cholesterol; 10mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cherry Strudel with Nick Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 batch strudel dough 2 pounds firm whole-milk ricotta cheese 1/2 cup sugar 1 teaspoon vanilla extract 2 teaspoons grated lemon zest 1/2 teaspoon ground cinnamon 4 large egg yolks 2 cups sour-cherry filling 12 tablespoons unsalted butter -- melted 1/2 cup unseasoned bread crumbs Confectioner' sugar -- (optional) === HAND PULLED STRUDEL DOUGH === 3 cups unbleached flour 1/2 teaspoon salt 2 large eggs 1 tablespoon canola oil === SOUR CHERRY FILLING === 3 pounds fresh or frozen sour cherries 3 cups sugar 1 cinnamon stick, 3" long Heat oven to 350 degrees. Make the strudel dough through step three of the strudel dough recipe. While dough rests, prepare the fillings. In a large bowl, mix ricotta, granulated sugar, vanilla, zest, and cinnamon. Add the egg yolks, one at a time, and stir well. Prepare the sour cherry filling recipe. Pull out strudel dough on a floured tablecloth or sheet following steps four and five of the strudel dough recipe. Paint the surface of the pulled-out dough with melted butter, saving 1 tablespoon to baste the outside of the strudel. Sprinkle the dough with bread crumbs. Spread the ricotta filling over about one-third of the dough with a rubber spatula. Sprinkle drained sour cherry filling over ricotta cheese filling. Beginning at one end, fold about 8 inches of strudel dough over fillings. Lift tablecloth from that end, and roll the strudel into a tight cylinder, folding in the ends occasionally to create a seal. Line a jelly roll pan with parchment paper, and butter parchment. Roll strudel from tablecloth into the pan and bend the strudel into a horseshoe shape. Brush the outside of the strudel with the remaining tablespoon of butter. Poke a few holes in the top of the strudel with a fork. Bake for 45 to 50 minutes, or until the crust is crisp and deeply golden in color. Cool the strudel on a rack for about an hour or until it is just slightly warm. While still on the parchment, slide the strudel onto a large cutting board. Loosen it from the parchment by gently sliding a long knife or spatula underneath the strudel. Lightly dust strudel with confectioners' sugar, and serve. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 469 Calories (kcal); 15g Total Fat; (28% calories from fat); 5g Protein; 81g Carbohydrate; 133mg Cholesterol; 103mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sourdough Waffles With Ione Recipe By :Ione Christensen Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Breakfast Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons sugar 1/2 cup Sourdough Starter -- (see below) 2 tablespoons cornmeal 1/2 teaspoon salt 1/2 cup vegetable oil 3 large eggs -- separated 1 teaspoon baking soda Unsalted butter -- (optional) Whipped cream -- (optional) Fruit preserves -- (optional) Maple syrup -- (optional) Vegetable cooking spray === SOURDOUGH STARTER === 2 cups all-purpose flour 2 tablespoons active dry yeast 1 tablespoon sugar Note: For best results, make the sourdough starter at least 2 days in advance, and let the waffle batter sit overnight. For the Sourdough Starter: In a medium glass or ceramic bowl, combine flour, 2 cups warm water, the yeast, and sugar. Stir to combine. Cover with plastic wrap, and set in a warm place. Let rest for 2 days. Refrigerate until ready to use. (Makes about 3 cups) To preserve the starter's integrity, never use it all up in one recipe, and each time you use the starter, replenish the supply with a spoonful of the recipe's batter. If you refrigerate starter, it can be stored for an unlimited amount of time; just replenish it every 2 weeks by adding equal parts flour and water. Another way to preserve starter is to dry it. The process is easy: Simply spread it in a thin layer on a sheet of tin foil, and let it air dry, or put it in the oven at the lowest temperature with the door ajar. After it has dried, crumble the starter into flakes, and store it in a sealed container. To rehydrate, add water, sugar, and flour, and work the starter back up into a foamy batter. In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours. Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive. Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter. Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings. This recipe yields about 12 waffles. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 waffles" - - - - - - - - - - - - - - - - - - - Per serving: 3260 Calories (kcal); 128g Total Fat; (35% calories from fat); 79g Protein; 443g Carbohydrate; 561mg Cholesterol; 2514mg Sodium Food Exchanges: 26 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 2 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Yukon senator Ione Christensen Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti 101 Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sea or coarse salt -- plus 1/4 teaspoon sea or coarse salt 8 ounces best-quality spaghetti 1 can Italian plum tomatoes - (28 oz) 4 tablespoons extra-virgin olive oil 4 garlic cloves -- minced 1/4 teaspoon hot red pepper flakes 1/4 cup basil or parsley leaves -- torn freshly-grated Parmigiano-Reggiano cheese -- (optional) In a pot, bring 3 quarts of water and 2 tablespoons of salt to a boil. Drop spaghetti into boiling water; stir. Cook until al dente, about 10 to12 minutes. Strain tomatoes through a food mill; discard seeds and set aside. Place a 12-inch sauté pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red pepper flakes and remaining salt. Cook until garlic is medium golden, about one minute more. Increase heat to high; add the strained tomatoes. Cook, swirling pan occasionally, until tomatoes start to thicken, about 5 to 6 minutes. If tomatoes get too dry, add a little pasta water. Drain pasta in a colander, reserving some water in case sauce gets too dry. Add pasta to sauté pan; toss until sauce begins to coat pasta, 3 to 4 minutes. Stir in basil; cook for 30 seconds more. Divide among bowls; sprinkle with cheese if desired. This recipe yields 2 to 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti Alla Carbonara Recipe By :Recipe from Mario Batali Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons coarse salt 1/2 medium onion -- finely chopped 4 ounces guanciale, pancetta, or bacon -- cut 1/4" cubes, see * Note 1 pound very-thick spaghetti 1/2 cup freshly-grated Pecorino cheese 4 large eggs -- separated 4 tablespoons freshly-ground black pepper * Note: Guanciale comes from the jowls of the pig. Bring 6 quarts of water to a boil; add salt. In a 12-inch saute pan, cook the onion and guanciale over medium heat until both are translucent, 8 to 10 minutes. Add the spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the saute pan, and toss over medium heat until coated. Add 1/4 cup of the cheese, and stir. Remove from the heat, and vigorously stir in the egg whites. Divide the pasta among four plates, and top each serving with one yolk. Sprinkle with the remaining 1/4 cup grated cheese and the black pepper. Serve immediately. Serves 4. Comments: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 4g Total Fat; (57% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 2876mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from "Simple Italian Food" by Mario Batali (Clarkson Potter, 1998; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti and Meatballs with Mark Recipe By :Recipe from Mark Strausman, Owner/chef; Campagna, 24 East 21st Street, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil -- plus 2 teaspoons extra-virgin olive oil 1/2 medium onion -- minced 2 garlic cloves -- minced 1/4 pound ground veal 1/4 pound ground pork 1/4 pound ground beef 1 large egg 1 large egg yolk 1/2 cup Parmigiano-Reggiano cheese 1/4 cup dry unseasoned bread crumbs Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 pinch crushed red pepper flakes 1 teaspoon dried oregano 1 pound dry spaghetti 3 cups Traditional Italian Tomato Sauce -- (see recipe) In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place the ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg, egg yolk, Parmigiano-Reggiano and 1/4 cup breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red pepper flakes and oregano, and mix well to combine. Roll the ground-meat mixture into golfball-size meatballs. Place on a baking sheet covered with bread crumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the meatballs, and brown on all sides, 3 to 5 minutes. Remove the meatballs from the pan to a baking sheet lined with paper towels, and discard the remaining oil. Return them to the pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until the meatballs are heated through, about 15 minutes. Bring a large pot of salted water to a boil. Add the spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately. Serves 6 to 8. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 22g Total Fat; (79% calories from fat); 12g Protein; 1g Carbohydrate; 112mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti No Knife Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spaghetti 4 medium tomatoes - (abt 2 lbs) -- cored, and torn into 3/4" pieces 1/2 cup coarsely-torn basil leaves -- plus more 1/2 cup extra-virgin olive oil 1/4 pound fresh mozzarella -- (optional), torn into 1/2" pieces 3 tablespoons coarsely-torn oregano leaves 4 medium garlic cloves -- smashed 1/2 teaspoon hot red-pepper flakes Coarse salt -- to taste Freshly-ground black pepper -- to taste Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, according to package directions. While pasta is cooking, combine all remaining ingredients in a large bowl. This sauce can be made 4 to 8 hours in advance without the mozzarella, which will be added later. Let stand at room temperature. Drain spaghetti in a colander. Add to tomato mixture. If making in advance, be sure to add the mozzarella with the spaghetti. Toss to combine. Sprinkle with basil, and serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 664 Calories (kcal); 29g Total Fat; (39% calories from fat); 15g Protein; 86g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti Pie With Eleanora Recipe By :Recipe from Eleanora Scarpetta, a viewer from Easton, CT Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Pasta Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter -- room temperature 6 large eggs -- lightly beaten 1 pound shredded aged mozzarella -- about 4 cups 12 ounces hot soppressata sausage -- cut in 1/4" dice 1 cup finely-grated Pecorino-Romano cheese 1/4 cup heavy cream 1 teaspoon dried parsley Coarse salt -- to taste 1/2 teaspoon freshly-ground black pepper -- or to taste 8 cups cooked spaghetti Place rack in center of oven. Heat oven to 375 degrees. Butter a 10-inch by 3-inch cake pan. Line the bottom with parchment paper. Set aside. In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, dried parsley, salt, and 1/2 teaspoon black pepper. Stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan. Cover with foil. Transfer to the heated oven, and bake about 40 minutes. Remove foil, and bake until lightly browned and crisp, an additional 20 minutes. Remove to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges and serve. This recipe yields 10 to 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 7g Total Fat; (26% calories from fat); 9g Protein; 32g Carbohydrate; 123mg Cholesterol; 37mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti Squash With Brown Butter Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Squash Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium spaghetti squash - (abt 2 1/2 lbs ea) -- halved crosswise, and seeded Coarse salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup unsalted butter - (1/2 stick) 3 tablespoons coarsely-chopped flat-leaf parsley 4 tablespoons ricotta cheese Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl. Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes. Spoon 1 tablespoon ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 2g Total Fat; (67% calories from fat); 2g Protein; trace Carbohydrate; 8mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti Squash with Herbs Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 10 Preparation Time :0:00 Categories : Side Dish Squash Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spaghetti squash - (abt 7 lbs) 6 tablespoons unsalted butter -- cut up 3 tablespoons finely chopped chives or thyme or parsley Salt Freshly ground pepper Heat oven to 35O degrees. Cut squash in half lengthwise and seed. Place squash halves cut-side down in large roasting pan. Add 1 cup water; cover with aluminum foil. Bake until translucent and flesh pulls away from skin, about 50 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands. Discard skins. In large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve. Serves 10 to 12. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 7g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 19mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti With Brooklyn Red Clam Sauce Recipe By :Recipe from Mark Strausman Serving Size : 4 Preparation Time :0:00 Categories : Clams/Mussels Main Dish Pasta Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt -- plus more 1 pound dried spaghetti or linguine 1/4 cup extra-virgin olive oil 2 garlic cloves -- smashed, peeled 2 cans chopped clams - (6 oz ea) -- with their juice 1/4 cup dry white wine 1 cup canned Italian plum tomatoes -- milled or crushed 1/4 teaspoon hot red pepper flakes Freshly-ground black pepper -- to taste 1/4 cup freshly-chopped flat-leaf parsley 1 tablespoon cold unsalted butter In a large covered pot, heat a gallon of water and a tablespoon of salt to a boil. When the water boils, add the pasta, stir well, and cover until it returns to a boil. Uncover, and boil until just tender to the bite all the way through. Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes. Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately. This recipe yields 6 appetizer or 4 for main course servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 14g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1600mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Mark Strausman is the author of "The Campagna Table: Country Style Italian Cooking" (William Morrow & Co. Inc., 1999; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghettini with Shrimp, Anaheim Chiles, and Arugula Recipe By :Recipe from Mario Batali Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons coarse salt -- plus more 10 ounces spaghettini 4 garlic cloves -- thinly sliced 6 tablespoons extra-virgin olive oil 2 fresh Anaheim chiles -- sliced 2 cups dry white wine 2 tablespoons unsalted butter 1 pound peeled deveined shrimp 1 bunch arugula -- chopped Bring 6 quarts of water to a boil, and add about 2 tablespoons salt. Add the spaghettini to the boiling water, and cook according to package instructions, until tender but still al dente. While pasta cooks, heat oil in a 12-inch saute pan set over medium heat, and saute the garlic until light brown, about 1 minute. Add the chiles, and continue cooking about 30 seconds longer. Add the wine and butter, and boil over high heat for 3 minutes. Add the shrimp, and cook, stirring until just cooked, about 4 minutes. Season to taste with salt, and remove from heat. Drain the pasta, add to the saute pan with the shrimp, and put pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to mix and just wilt, about 30 seconds. Check for seasoning, pour into a large serving bowl, and serve immediately. Serves 4. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 26g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 2827mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Mario Batali is co-owner and chef of the acclaimed Italian restaurants Po and Babbo in New York City Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spanakopita Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 1/4 cup olive oil 1 pound phyllo pastry 4 bunches fresh spinach 1 1/2 cups finely-chopped scallion 1 cup minced flat-leaf parsley 6 large eggs -- beaten 1/2 pound small-curd cottage cheese 1 pound feta cheese -- crumbled 2 tablespoons fresh dill -- chopped 1/4 cup Cream of Wheat -- uncooked Heat oven to 350 degrees. Wash, stem and coarsely chop spinach. Set aside. Melt butter and oil together. Brush an 11- by 15- by 2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo. Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers. Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick. Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving. This recipe yields ?? servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 4018 Calories (kcal); 251g Total Fat; (56% calories from fat); 138g Protein; 298g Carbohydrate; 1650mg Cholesterol; 7697mg Sodium Food Exchanges: 18 Grain(Starch); 14 Lean Meat; 1 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spice Rubbed Turkey Recipe By :Recipe from Bryant Gumbel, Anchor, "The Early Show" on CBS Serving Size : 10 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons coriander seeds 2 tablespoons cumin seeds 2 tablespoons dried oregano 1 tablespoon dried Anaheim chiles -- seeds removed 1 tablespoon dried red chiles 3 tablespoons sweet paprika 3 tablespoons coarse salt 1 tablespoon black peppercorns 16 pounds turkey - (to 18 lbs) === SPICY CORNBREAD STUFFING === 3/4 cup pine nuts 1 day old Jalapeño Cornbread -- see recipe 1 pound cured chorizo sausage -- cut in 1" pieces 1 tablespoon olive oil 2 small onions -- coarsely chopped 6 celery ribs -- coarsely chopped 2 garlic cloves -- minced 1 cup homemade chicken or turkey stock or low sodium canned stock 4 tablespoons unsalted butter -- melted 1 bunch cilantro leaves -- roughly chopped Coarse salt -- to taste Freshly ground black pepper -- to taste === JALAPEÑO CORNBREAD === 2 tablespoons melted unsalted butter -- plus more 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper 1 cup buttermilk 2 medium jalapeños -- diced, with seeds 1 large egg -- lightly beaten 1/3 cup sugar For the jalapeño cornbread: Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside. In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper. In another bowl, whisk together buttermilk, jalapeños, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined. Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely. (Makes 1 eight-inch square) For the spicy cornbread stuffing: Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl and set aside. In a food processor, pulse sausage until coarsely chopped; do not over-process. Set aside. Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes. Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey. (Makes about 10 cups, enough for 1 sixteen- to eighteen-pound turkey) For the turkey: Using a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. In a spice grinder, grind the oregano, coriander seeds, cumin seeds, Anaheim chiles, red chiles, paprika, salt, and peppercorns into a powder. Transfer to a bowl and set aside. Rinse turkey with cold water, making sure to clean neck and main cavity thoroughly. Pat inside and outside of bird dry with paper towels. The outside of bird must be dry for spice rub to adhere to skin. Wearing rubber gloves, rub spice mixture thoroughly over entire bird. Refrigerate for 2 hours. Spices may be applied up to 1 day ahead. Allow bird to come to room temperature before stuffing. Place rack in lower third of oven, and heat oven to 450 degrees. Stuff neck cavity with 3 to 4 cups of Spicy Cornbread Stuffing. Fold neck flap down, and secure to underside of turkey using stainless steel trussing pins or wooden skewers. Stuff larger cavity with remaining stuffing. Cut a piece of kitchen twine to twice the length of the turkey. Fold twine in two, and, starting at neck, bring twine forward around body of turkey ending at legs. Tie twine to secure wings and legs to body of bird. Cross legs and tie together. Place trussed bird in a V-rack in a large roasting pan. Transfer turkey to oven. Reduce temperature to 350 degrees. After the first hour, rotate pan every 30 minutes until a meat thermometer reads 160 degrees when inserted into the thickest part of the thigh, 3 1/2 to 4 hours. Remove from oven, and set aside for 30 minutes before carving. This recipe yields 10 to 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 13g Total Fat; (41% calories from fat); 7g Protein; 33g Carbohydrate; 32mg Cholesterol; 1988mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spice-Rubbed Salmon Recipe By :Recipe from Gary Cobb Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 salmon fillets - (6 oz ea) -- skin on 1/2 teaspoon freshly-ground black pepper 1/4 cup Grilling Spices -- (see recipe) 3 tablespoons olive oil Season salmon filets with pepper. Rub grilling spices into flesh side of fillets. (If you are not grilling right away, refrigerate, wrapped in plastic, for up to 2 days). Heat oven to 400 degrees. Heat a large, ovenproof saute pan over medium-high heat. Drizzle olive oil over both sides of fillets. Place fillets spice-side down in hot saute pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon, and transfer saute pan to oven. Bake until fillets are firm to the touch, 5 to 7 minutes. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 10g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Gary Cobb of City Fish Co., Pike Place Market, 1535 Pike Place, Seattle, WA 98101. 800-334-2669 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Spiced Basmati Rice Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Indian Rice Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Uncooked basmati rice 3 tablespoons Vegetable oil 1 small Onion -- finely chopped 1/2 Fresh hot green chile -- chopped 1/2 teaspoon Minced fresh garlic 1/2 teaspoon Garam Masala 1 teaspoon Salt 2 2/3 cups Chicken stock === GARAM MASALA === 1 tablespoon Cardamom seeds 1 Two-inch stick cinnamon 1 teaspoon Cumin seeds -- preferably black 1 teaspoon Whole cloves 1 teaspoon Whole black peppercorns 1/4 medium Nutmeg seed To make the Garam Masala: Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place. (Makes about 3 tablespoons) Pick over rice, and place it in a large bowl. Wash the rice with several changes of water. Drain. Pour 5 cups of fresh water over the rice and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the onion. Cook, stirring with a wooden spoon, until the onion has lightly browned, 3 to 5 minutes. Add the rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly. Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more, and serve. Serves 4 to 6. Recipe Source: Martha Stewart Living - Recipe adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 11g Total Fat; (81% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1967mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Cranberry Jelly Mold Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Accompaniment Fruit Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages unflavored gelatin 7 cups cranberries 3 1/2 cups cranberry juice zest of 1 orange 2 cinnamon sticks 6 allspice berries 2 whole cloves 2 cups granulated sugar In a small bowl, dissolve the gelatin in 3/4 cup cold water. Wrap orange zest, cinnamon sticks, allspice, and cloves in cheesecloth. Tie with kitchen twine to secure ingredients inside. In a large stockpot, place cranberries and cranberry juice. Add cheesecloth bag to the stockpot. Bring to a boil, then simmer over medium heat for 5 to 8 minutes, or until cranberries open. Remove the stockpot from the heat, and discard cheesecloth bag. Run cranberries through a food mill into a large bowl. Add sugar to the bowl, and stir to combine. Return cranberries to the same stockpot, and cook over medium heat until mixture is slightly thickened, about 8 minutes. Add some of the heated cranberry mixture to the dissolved gelatin to temper. Spoon tempered cranberry-gelatin mixture into cranberry mixture in original stockpot. Spoon mixture into a mold, let cool slightly, and transfer to the refrigerator. Chill until firm. To unmold the cranberry jelly, immerse the mold in warm water to loosen the sides. Dry the mold off with a towel, and invert onto a cake stand or plate; serve. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 593 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g Protein; 150g Carbohydrate; 0mg Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Almonds Recipe By :Recipe from Bryant Gumbel, Anchor, "The Early Show" on CBS Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil 2 cups blanched whole almonds 1/2 cup sugar -- plus 1 tablespoon sugar 1 1/2 teaspoons coarse salt 1 1/2 teaspoons ground cumin 1 teaspoon red pepper flakes Walnuts, pecans and cashews can be treated in the same way with excellent results. Heat oil in a heavy-bottomed frying pan over medium heat. Add the almonds and sprinkle 1/2 cup sugar over them. Sauté until almonds become golden and the sugar caramelizes. Remove almonds from the pan and toss in a bowl with salt, cumin, red pepper flakes, and remaining 1 tablespoon sugar. Serve warm or at room temperature. Store in an airtight container or tin. This recipe yields 2 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 805 Calories (kcal); 41g Total Fat; (44% calories from fat); 1g Protein; 114g Carbohydrate; 0mg Cholesterol; 2826mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 7 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Cornbread Stuffing Recipe By :Recipe from Bryant Gumbel, Anchor, "The Early Show" on CBS Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Side Dish Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pine nuts 1 day old Jalapeño Cornbread -- (see below) 1 pound cured chorizo sausage -- cut in 1" pieces 1 tablespoon olive oil 2 small onions -- coarsely chopped 6 celery ribs -- coarsely chopped 2 garlic cloves -- minced 1 cup homemade chicken or turkey stock or low sodium canned stock 4 tablespoons unsalted butter -- melted 1 bunch cilantro leaves -- roughly chopped Coarse salt -- to taste Freshly-ground black pepper -- to taste === JALAPEÑO CORNBREAD === 2 tablespoons melted unsalted butter -- plus more 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon coarse salt 1/2 teaspoon freshly-ground black pepper 1 cup buttermilk 2 medium jalapeños -- diced, with seeds 1 large egg -- lightly beaten 1/3 cup sugar For the jalapeño cornbread: Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside. In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper. In another bowl, whisk together buttermilk, jalapeños, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined. Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely. (Makes 1 eight-inch square) For the spicy cornbread stuffing: Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl and set aside. In a food processor, pulse sausage until coarsely chopped; do not over-process. Set aside. Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes. Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey. This recipe yields about 10 cups, enough for 1 sixteen- to eighteen-pound turkey. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "10 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2511 Calories (kcal); 122g Total Fat; (42% calories from fat); 65g Protein; 304g Carbohydrate; 320mg Cholesterol; 2948mg Sodium Food Exchanges: 12 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Mango Chutney Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Fruit Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 whole cloves 15 whole pink peppercorns 2/3 cup white vinegar 2 cups finely-diced red onion 1 teaspoon crushed red-pepper flakes 1 1/2 teaspoons coarse salt 2 cups sugar 2 tablespoons freshly-grated ginger 3 tablespoons freshly-grated lime zest 2/3 cup freshly-squeezed lime juice 7 mangos - (abt 7 1/2 lbs) -- peeled, pitted, and cut into 1/2" chunks Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in the center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided, six-quart saucepan. Add vinegar, red onion, crushed red-pepper flakes, salt and sugar. Set over medium-high heat, and bring to a boil. Reduce the heat to medium-low, and simmer mixture 15 minutes. Add ginger, lime zest, lime juice, and mangos; combine. Continue cooking until mangos begin to soften and liquid has thickened, about 40 minutes. Remove pan from heat. Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks. Makes 6 half-pint jars. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 jars" - - - - - - - - - - - - - - - - - - - Per serving: 1893 Calories (kcal); 20g Total Fat; (8% calories from fat); 6g Protein; 470g Carbohydrate; 0mg Cholesterol; 3066mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 27 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Peanut Noodles In Cucumber Cups Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Garlic clove 1 piece Ginger - (3/4") -- peeled, halved 3 teaspoons Red-chile paste 1/2 cup Smooth peanut butter 3 tablespoons Soy sauce 3 1/2 tablespoons Sugar 4 1/2 tablespoons Peanut oil Juice of 1 lime 6 ounces Vermicelli or capellini 3 1/2 Peeled Japanese cucumbers (or 6 peeled Kirby cucumbers) 1/4 cup Roasted peanuts -- finely chopped 2 Scallions -- thinly sliced In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, soy sauce, sugar, peanut oil, lime juice, and 4 tablespoons water; puree until smooth. Set aside. Bring a large stockpot of salted water to a boil. Add noodles; cook until al dente, about 8 minutes. Drain in a colander; rinse with cold water. In a large bowl, toss noodles with 1 cup peanut sauce. Set aside. Cut cucumbers into 36 three-quarter-inch rounds; scoop out the seeds with a melon baller, forming deep cups. Dab some peanut sauce on the bottom of a cucumber cup. Using a small cocktail fork, twirl a few noodles together, and place in cup. Garnish with chopped peanuts and scallions. Repeat with the remaining cucumber cups. Makes 3 dozen. Recipe Source: Martha Stewart Living - Recipe from Winter/Spring 1998 special issue of Martha Stewart Living Weddings Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 4g Total Fat; (71% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 103mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Shrimp With Garlic, Basil, And Rosemary Recipe By :Recipe from Pat Reppert Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Seafood Shellfish Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound penne pasta 5 tablespoons extra-virgin olive oil 8 garlic cloves -- cut in matchsticks 1 garlic clove 1 tablespoon fresh rosemary leaves -- snipped finely 1 pound large shrimp -- peeled 2 jalapeño peppers -- seeded, and finely diced 1 large onion -- thinly sliced 1/2 medium red pepper -- cut in strips 1 medium yellow pepper -- cut in strips 1 tablespoon tamari sauce 2 teaspoons Worcestershire sauce 2 tablespoons medium-dry sherry 2 teaspoons sugar 1/3 cup pitted halved black olives 1/2 cup thinly sliced basil leaves Basil leaves -- for garnish Cook pasta in a large pot of boiling salted water until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 clove garlic put through a garlic press. Stir to combine. Keep warm. In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add the onion, and cook, stirring, until golden Add the shrimp and jalapeños to the infused oil, and cook, stirring, until the shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add the tamari, Worcestershire sauce, sherry, and sugar. Stir to dissolve the sugar. Return the garlic and rosemary to the skillet. Add the olives, and cook until heated through, 1 to 2 minutes, stirring occasionally. Serve the shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 720 Calories (kcal); 19g Total Fat; (24% calories from fat); 39g Protein; 95g Carbohydrate; 173mg Cholesterol; 196mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Pat Reppert is the author of "Mad for Garlic" and founder of Shale Hill Farm and Herb Gardens, 134 Hommelville Road, Saugerties, NY 12477; 914-246-6982 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiedini Alla Romana With Lidia Recipe By :Lidia Bastianich Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil -- plus 2 teaspoons olive oil -- for frying Vegetable oil -- for frying 8 slices whole wheat bread -- lightly toasted 14 slices fresh mozzarella cheese -- sliced 1/4" thick 4 large eggs -- well beaten 1/4 cup milk Salt -- to taste Freshly-ground black pepper -- to taste 1 cup all-purpose flour -- for dredging 4 garlic cloves -- crushed 6 anchovy fillets -- cut into pieces 1/2 cup dry white wine Juice of 1 lemon 2 tablespoons drained small capers in brine 2 tablespoons chopped fresh flat-leaf parsley Fresh flat-leaf parsley sprigs -- for garnish Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach a depth of 1 inch. Meanwhile, prepare the sandwiches: Place 1 slice of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a four-layer sandwich. Place a 10-inch skewer through the center of each sandwich quarter. With a serrated knife, gently remove the crusts and discard. Cut sandwich between skewers into four equal quarters. Combine eggs, milk, salt, and pepper. Whisk, and pour into a shallow baking dish. Dredge sandwich quarters in flour and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer immediately to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet and place in oven to keep warm. In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic and cook until golden. Add anchovies and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil and continue to boil until reduced by half. Stir parsley into reduced sauce. Remove skewers from sandwiches and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs. This recipe yields 4 servings. Comments: A cross between a croque monsieur and a club sandwich, spiedini alla Romana is named for the skewers, or spiedo, used to secure the layers of mozzarella and toasted wheat bread during preparation. For delicious variation, try adding prosciutto, fresh basil, sliced tomatoes, or roasted vegetables in between the layers of bread and cheese. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 37g Total Fat; (55% calories from fat); 17g Protein; 52g Carbohydrate; 194mg Cholesterol; 581mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of award-winning chef, cookbook author, and restaurateur, Lidia Bastianich Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Cannelloni In Tomato Sauce Recipe By :Beth Ginsberg and Mike Milken Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CREPES === 2 1/4 cups Plain 1% soy milk 1 cup All-purpose flour -- plus 2 tablespoons All-purpose flour 1 cup Nonfat egg substitute -- plus 2 tablespoons Nonfat egg substitute 4 tablespoons Unsweetened applesauce -- plus 2 teaspoons Unsweetened applesauce 1/8 teaspoon Sea salt Canola oil cooking spray === SPINACH FILLING === 1 medium Onion -- raw or roasted 24 ounces Raw spinach (or 3 boxes frozen spinach thawed and squeezed dry) 1/2 cup Brewer's yeast flakes 1/2 cup Low-fat tofu - (4 oz) 2 Egg whites 2 tablespoons Granulated onion 1 teaspoon Sea salt === FRESH TOMATO SAUCE === 15 large Ripe tomatoes 3 tablespoons Chopped fresh garlic 3 tablespoons Chopped fresh basil (or 2 tspns dried basil) 1/8 teaspoon Sea salt Canola oil cooking spray CREPES: Place all ingredients in a blender or food processor, and mix until smooth. Pour batter into a bowl, and allow to rest for 20 minutes. Spray a 6- or 7-inch nonstick omelet pan or other small nonstick frying pan with cooking spray. Heat the pan over low heat. Using a ladle, pour 2 tablespoons of batter into the pan. Swirl and tilt pan to coat the bottom. Batter will form a large, thin pancake. Cook over very low heat until mixture thickens and browns around the edges. Flip the crepe with the tip of a paring knife or a small spatula, and cook the other side for 2 minutes. Flip cooked crepe onto a clean platter, and repeat process until batter is used up. If the pan heats up so that the crepes start cooking too quickly, remove pan from heat to let it cool for a few minutes. To freeze crepes for later use, layer cooled crepes between sheets of parchment paper, wrap the stack in plastic wrap and then in foil, and freeze up to 1 month. SPINACH FILLING: If you're using a raw onion, peel and slice a raw onion. Spray a saute pan once, and add onion to the pan. Cook over low heat until onion is soft and light brown, about 10 minutes. Blanch spinach in boiling water for 2 minutes (if using frozen spinach, skip this step). Strain. Place all ingredients in a food processor, and puree. Scrape mixture into a bowl. FRESH TOMATO SAUCE: Bring a large pot of water to a boil. Core tomatoes, and cut an X on the bottom with a paring knife. Place tomatoes in boiling water for 1 to 2 minutes to loosen skin. Transfer to a bowl of cold water until they're cool enough to handle. Peel tomatoes, cut in half, and squeeze each over a bowl to remove seeds. Discard seeds. In batches, place tomatoes in a blender or food processor, and puree. Spray a large saucepan once with cooking spray, and place over low heat. Add chopped garlic to the pan and dried basil, if using, and cook for 1 minute. Add pureed tomatoes and cook for 20 minutes, stirring occasionally. Add fresh basil and salt when sauce has finished cooking. (Makes 6 cups) ASSEMBLY: Heat oven to 350 degrees. Place 2 or 3 tablespoons of filling in the center of a crepe, and roll it up. Repeat with remaining crepes and filling. Spread a thin layer of tomato sauce on the bottom of a 3-quart casserole dish. Place cannelloni on top of sauce. Cover cannelloni with remaining sauce. Cover pan with foil, and bake until hot and bubbly, about 30 minutes. Serves 6. Recipe Source: Martha Stewart Living - Recipe adapted from "The Taste for Living Cookbook," by Beth Ginsberg and Mike Milken Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol; 439mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Omelet With Feta Cheese And Hot Cherry Tomato Sauce Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cheese Egg Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Clarified Butter -- see below 3 large eggs Salt -- to taste Freshly-ground black pepper -- to taste 1 cup stemmed whole baby spinach leaves -- loosely packed 1/4 cup crumbled feta cheese 2 teaspoons olive oil 1 tablespoon fresh oregano leaves 1 small garlic clove -- thinly sliced 1 cup red and yellow cherry tomatoes 1/2 cup dry white wine -- (optional) === CLARIFIED BUTTER === 12 tablespoons unsalted butter - (1 1/2 sticks) Make the Clarified Butter: Place butter in a small saucepan, and melt over low heat. Remove from heat, and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off golden clarified butter, leaving solids behind. (Makes 1/2 cup) Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat. Whisk eggs together until very well mixed. Season with a pinch of salt and pepper. Wilt spinach in skillet, about 30 seconds. Pour in eggs; cook, whisking constantly and shaking pan vigorously, until they begin to set but are still quite loose. Stop whisking; cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle left half of omelet with feta. Using a rubber spatula, fold right half over cheese, forming half-moon shape. Fold top half over bottom half; slide omelet onto a plate. Quickly return skillet to heat. Add oil, garlic, and oregano; sauté until garlic is golden, about 2 minutes. Add tomatoes and wine or 1/2 cup water, raise heat to medium high, and simmer until tomatoes burst and liquid is somewhat reduced, 3 to 5 minutes. Ladle sauce over omelet, and serve immediately. This recipe yields 1 serving. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 572 Calories (kcal); 43g Total Fat; (78% calories from fat); 22g Protein; 5g Carbohydrate; 627mg Cholesterol; 591mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Salad With Hot Bacon Dressing Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bunches spinach - (abt 2 lbs) -- see * Note 1 small red onion -- cut in slivers 1 tablespoon extra-virgin olive oil 1 pound slab or very thick-sliced bacon -- cut 1/4"x1/2" dice 1 large shallot -- minced 1/2 cup cider vinegar 2 tablespoons sugar 2 tablespoons honey mustard 1/2 tablespoon coarse salt 1/4 teaspoon freshly-ground black pepper 1 pound white bread loaf -- crusts removed, and cut into 1" squares * Note: Three bunches may seem like a lot of spinach, but the hot-bacon dressing wilts it substantially. Clean spinach and remove tough stems. Toss spinach and onion in a large bowl. Heat a large skillet over medium heat. Add olive oil and bacon, and cook, stirring occasionally until well browned. Transfer bacon to a paper-towel-lined plate to drain. Remove; reserve 4 tablespoons of the bacon fat from the skillet, and place the remainder over medium heat. Add shallot, and cook until softened, 1 to 2 minutes. Stir in vinegar, sugar, honey mustard, salt, and pepper. Cook, stirring occasionally, until sugar is dissolved and dressing is hot, about 1 minute. Pour dressing over spinach, add reserved bacon, and toss well. Heat 2 tablespoons of the reserved bacon fat in the same skillet. Add half the bread cubes, and toss to coat them evenly. Cook until bread cubes are golden, about 3 minutes. Transfer to a paper towel, and repeat with remaining bread cubes, adding remaining 2 tablespoons bacon fat to pan. Add to salad, and toss well. Serve immediately. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 539mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Thoren With Maya Recipe By :Maya Kaimal Serving Size : 6 Preparation Time :0:00 Categories : Indian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh spinach or two thawed 10 oz pkgs of frozen chopped spinach 3/4 cup grated unsweetened coconut 1 teaspoon cumin 1/8 teaspoon cayenne 1/4 teaspoon turmeric 1 teaspoon coarse salt 1 fresh green chile (serrano or Thai) -- minced 2 tablespoons vegetable oil 1 teaspoon brown mustard seeds 2 dried red chiles 10 to 12 fresh curry leaves -- (optional) 1 cup finely-chopped shallots or onion Wash and dry fresh spinach, and chop finely, or drain thawed spinach. Set aside. In a small bowl, combine coconut, cumin, cayenne, turmeric, and salt with enough water (about 1/4 cup) to make a thick paste. Add green chile, and stir. Set mixture aside. In a wok or large skillet, heat oil over medium-high heat. Add mustard seeds; when they begin to pop, toss in dried chiles, curry leaves, and shallots, and fry until shallots begin to soften but not brown, about 2 minutes. Add spinach, and cook, stirring constantly until spinach is half cooked, about 5 minutes. Stir in coconut paste, and continue cooking, stirring constantly for another 5 minutes or until the spinach is tender. Remove from heat, and adjust seasoning. This recipe yields 6 servings. Comments: Small, shiny, green, and fragrant, curry leaves are sold fresh or dried in most Indian markets; if you choose to use them, look for leaves that are bright green with no signs of yellowing or wilting. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); 5g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 314mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Maya Kaimal, Photo editor, Saveur magazine, 100 Sixth Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach With Ginger, Fennel, And Black Cumin Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Indian Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Vegetable oil 3 tablespoons Unsalted butter 1/2 teaspoon Fennel seeds 1 teaspoon Black cumin seeds 2 medium Onions 1 piece Peeled fresh ginger - (1" piece) -- cut thin strips 3 pounds Fresh spinach -- trimmed 1 Fresh long hot green chili OR 1/3 Jalapeno -- sliced 1 teaspoon Salt -- or to taste 1/8 teaspoon Cayenne pepper Peel the onions, cut in half lengthwise and then cut crosswise into thin half-rings; set aside. Heat the oil and butter in a large saute pan set over medium-high heat. When hot, add the fennel and black cumin seeds. Stir, and add the onions and ginger. Stir-fry until the onions turn a rich brown color, 5 to 7 minutes. Add the spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When the spinach has wilted, reduce the heat to medium. Add the chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve. Serves 4 to 6. Recipe Source: Martha Stewart Living - Recipe adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 20g Total Fat; (62% calories from fat); 10g Protein; 17g Carbohydrate; 23mg Cholesterol; 805mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach, Pancetta, And Roasted Garlic Tart Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Brunch Tarts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads garlic Flour for rolling 1/2 recipe Pâte Brisée -- (see below) 2 bunches spinach - (1 lb ea) -- stemmed, washed 1 tablespoon extra-virgin olive oil 5 ounces thinly sliced pancetta -- minced 3 medium yellow onions -- finely chopped Coarse salt Freshly ground pepper 2 cups freshly grated Parmigiano-Reggiano cheese 4 large eggs === PÂTE BRISÉE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar -- optional 1 cup cold unsalted butter -- cut in small pieces PÂTE BRISÉE: In the bowl of a food processor, add flour, salt, and sugar. All ingredients should be cold. Add the pieces of butter, and process for approximately 10 seconds or until the mixture resemble a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least an hour. (Makes two 8- to 10-inch tarts) TART: Heat oven to 350 degrees. Place garlic in ovenproof dish, and bake until soft, 40 to 45 minutes. When cool enough to handle, cut 1/2-inch off the top and squeeze out pulp. Set aside. On a lightly floured surface, roll out pastry to a thickness of 1/8-inch. Place pastry in an 11-inch tart pan; press to fit into bottom and up the sides of pan. Trim excess pastry by rolling the rolling pin across the top. Refrigerate for 1 hour. Heat oven to 375 degrees. Line pastry with parchment paper, pressing into the edges, and fill with pie weights, beans, or rice. Place on baking sheet, and bake for 20 to 25 minutes. Heat 2 tablespoons water in a large sauté pan over medium heat. Add spinach, cover and cook until spinach is barely wilted, 2 to 3 minutes. Remove with tongs to a colander, and set aside to cool. When spinach is cool enough to handle, squeeze out excess water. Chop coarsely and set aside. Heat olive oil in a large sauté pan over medium heat. Add pancetta, and cook until pancetta has rendered much of its fat. Add onions, and cook until softened, 7 to 10 minutes. Uncover, raise heat to high. Stirring constantly, cook until mixture turns a rich golden brown, 3 to 5 minutes. Stir in the spinach and roasted garlic. Season with salt and pepper. Turn the filling into a bowl, and cool. Blend in the cheese and eggs. Pour filling into prepared tart shell. Bake until the filling is set and the pastry browned, about 45 minutes. Cut into 8 wedges, and serve hot. Serves 6 to 8. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 6g Total Fat; (18% calories from fat); 10g Protein; 46g Carbohydrate; 125mg Cholesterol; 395mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spring Artichoke Salad Recipe By :Recipe from Raymond Blanc Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large fennel bulb -- thinly sliced 2 tablespoons red-wine vinegar 6 tablespoons extra-virgin olive oil -- plus 1 teaspoon extra-virgin olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 1 tablespoon fennel seeds -- soaked in water until plump, drained 1/2 pint red cherry tomatoes -- halved lengthwise 1/2 pint yellow pear tomatoes -- halved lengthwise 1 teaspoon aged balsamic vinegar 1/4 red onion -- thinly sliced 3 basil leaves -- thinly sliced 4 medium artichokes 1 lemon -- halved 1/4 cup olive oil 1 tablespoon cilantro -- finely chopped 12 large shrimp -- peeled, deveined, tails left on 1/4 cup pitted kalamata olives Place the fennel in a large bowl. Pour red-wine vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper over it. Set aside to marinate for about 20 minutes. In a small sauté pan over medium high heat, toast the fennel seeds until fragrant, about 5 minutes. Add to fennel mixture. In a medium bowl, toss tomatoes with balsamic vinegar, 2 tablespoons extra-virgin olive oil, red onion, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Remove outer leaves from artichokes, trim tops to 1 inch from heart, and peel stems. Using a teaspoon, remove the chokes of the trimmed artichokes. Rub the hearts with the lemon. Transfer to a medium bowl. Juice lemon halves over artichokes, and add water to cover. Using a very sharp knife or Japanese mandoline, slice artichoke hearts to a 1/8-inch thickness. In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add artichokes, and sauté, stirring constantly until just tender, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cilantro, and stir to combine. Set aside. In a medium sauté pan, heat 1 teaspoon olive oil over high heat. Add shrimp; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until pink and firm, 3 to 5 minutes. Remove from heat. Transfer marinated fennel to serving dish. Place artichokes on fennel. Add tomato salad to center. Top with shrimp and garnish with olives. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 36g Total Fat; (72% calories from fat); 9g Protein; 22g Carbohydrate; 27mg Cholesterol; 1121mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Raymond Blanc is the author of "Cooking for Friends" - ($55 hardcover, $35 softcover) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spring Garden Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Carrot Cake -- (see below) Zucchini Cake -- (see below) Cream Cheese Icing -- (see below) 1/2 cup finely-ground chocolate cookie crumbs -- (abt 20 cookies) 2 tablespoons green sprinkles 25 Marzipan fruits and vegetables -- (see below) Pastillage Fence -- (see below) 1 pound candy pebbles -- for garnish === CARROT OR ZUCCHINI CAKE === 2 cups walnuts 4 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking powder 2 teaspoons salt 2 1/2 cups canola oil -- plus more 4 cups granulated sugar 8 large eggs -- lightly beaten 8 cups grated carrots -- for carrot cake 6 cups grated zucchini -- for zucchini cake Grated zest of 2 oranges -- for carrot cake 2 teaspoons ground ginger -- for zucchini cake === CREAM CHEESE FROSTING === 1 pound cream cheese -- room temperature 8 tablespoons unsalted butter -- room temperature 2 cups confectioners' sugar -- sifted 1 teaspoon pure vanilla extract === PASTILLAGE === 5 cups confectioners' sugar -- plus 2 1/2 tablespoons confectioners' sugar -- plus more 6 tablespoons cornstarch -- plus more 2 teaspoons powdered gelatin 1 large egg white Juice of 1/2 lemon Make carrot and zucchini cakes. Heat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack. Coarsely chop walnuts, and set aside. Lightly oil two 10- by 2-inch round cake pans and line bottoms with parchment. In a medium bowl, sift together flour, cinnamon, baking powder and salt. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, combine oil and sugar on low speed. Slowly add half of the flour mixture and continue mixing until well blended. Add the remaining flour and the eggs in three additions, beginning and ending with the flour. Mix until combined, about 1 minute. Transfer batter to a large mixing bowl. Stir in carrots or zucchini, orange zest or ground ginger and walnuts. Divide batter equally between prepared baking pans (6 1/2 cups per cake pan for the carrot and 6 cups for the zucchini). Bake until golden brown and firm, about 1 hour. A wooden skewer inserted in the center of the cake should come out clean. Transfer pans to wire rack to cool completely before unmolding. If necessary, using a serrated knife, trim cake tops level. Each cake should be about 1 1/4 inches high. (Makes two 10-inch by 2-inch round layers) Make icing. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth. Gradually add sugar and vanilla, and beat on low speed until well blended. Increase speed to high, beat until completely smooth, about 2 minutes. Use immediately. (Makes about 3 1/2 cups) Place the zucchini layer on a 10-inch cake round, and spread top of cake with 1 1/4 cups of cream-cheese frosting. Place a carrot layer on top of the zucchini layer. Chill until icing is set, about 15 minutes. Ice the entire cake with the remaining frosting. Chill until firm, about 30 minutes. This can be done up to a day in advance. Make the pastillage. Sift confectioners' sugar and cornstarch into bowl of an electric mixer. Set aside. In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let stand 5 minutes. In a medium heat-proof bowl, combine egg white and 1 tablespoon water. Set bowl over a pot of gently simmering water; stir continuously until warm to the touch, about 2 minutes. Remove from heat; add gelatin mixture. Stir until dissolved. If gelatin does not dissolve completely, return mixture to double boiler; stir until completely dissolved. Remove from heat and immediately add to cornstarch mixture. Add lemon juice; mix on low until mixture comes together. Do not over mix. If it appears too dry, add a few drops of lukewarm water, if it appears too wet, sprinkle in confectioners' sugar that has been sifted. Transfer pastillage to a clean work surface dusted lightly with cornstarch. Knead until smooth, 2 to 3 times. Using a pastry brush, dust off excess cornstarch. Wrap in plastic wrap. Chill up to 24 hours (bring to room temperature before rolling). To roll, unwrap a small piece of pastillage; place on a clean work surface dusted with cornstarch (keep the rest wrapped). Roll small piece out to 4 1/2 by 5 1/2 inches and 3/16-inch thick. Cut lengthwise into eight 1/2-inch strips. For top of fence, cut a half-moon along top edge of pickets; use the edge of a 10-inch bowl as a guide. The longest pickets (on both ends) should be 5 1/2 inches tall, the shortest (in middle) 3 3/4 inches. With a spatula, transfer pickets to a parchment-lined baking sheet to dry at least 6 hours. Repeat steps 6 and 7 four times. For posts, roll out a 3/16-inch-thick piece of pastillage. With a paring knife cut into a 3- by 6-inch rectangle. Cut rectangle lengthwise into five 1/2-inch-wide strips. Cut top of each post to a point. Transfer posts to a parchment-lined baking sheet to dry, at least 6 hours. Immediately after icing cake, apply pickets and posts 1/2 inch apart around perimeter. (Makes 1 1/2 pounds pastillage) Sprinkle top of cake with 1/2 cup of cookie crumbs leaving a 1/4-inch border around perimeter of cake. Using a paring knife, lightly mark cake top dividing into quarters or four "plots." Rake the plots with the tines of a fork. Place green sprinkles on the perimeter of cake. Arrange prepared fruits and vegetables on the plots. Carefully press pastillage fence posts on to the side of the cake, about 1/4-inch apart. Serve cake at room temperature. This recipe yields one 10-inch layer cake. MARZIPAN FRUITS AND VEGETABLES: CARROT: Orange is made by combining orange, tulip red, and a touch of nut-brown paste food colors. The tapered root is rolled out by hand from a pea-size ball of marzipan to the desired length. A utility knife is used to etch small grooves along the surface in imitation of the irregularities found in homegrown varieties. The fern-leafed carrot top is cut from a rolled-out sphere of green marzipan, then inserted into a toothpick hole (the moisture of the marzipan should hold top in). SPLIT WATERMELON: Follow the same procedure to create the green marbleized watermelon rind. Using a paring knife, cut green watermelon in half. Using your fingertips, create "bowl-like" shapes from each half. Make pink marzipan with a touch of rose pink and tulip red. Shape into a ball. Place the ball into one of the green "bowls" and top with remaining "bowl." Roll to adhere and shape into oval watermelons. Using a paring knife cut the watermelon in a zig-zag fashion so that it will appear as if it has been split. Using tweezers, place black sesame seeds on the pink marzipan to simulate watermelon seeds. RADISHES: Radishes are made from marzipan colored with Christmas red, deep pink, and just a bit of violet. They are pinched and pulled while turning to achieve the desired shape, with a pointed root end, then topped with a single leaf. ARTICHOKE: Green is a mixture of leaf green with a touch of yellow and nut brown. A hint of brown marzipan is worked in to create the artichoke's marbled appearance. The stem and globe are rolled and shaped by hand; the leaves are cut with scissors. RHUBARB: Rhubarb starts from marzipan mixed with tulip red and a dab of violet. Roll into strings; flatten with your fingertips. Shape stalks by pressing strips around a skewer brushed with cornstarch. Adhere a leaf or two to the top of each stalk (if marzipan isn't moist enough, apply a tiny bit of water with a paintbrush). CAULIFLOWER: For the cauliflower, color marzipan with white, mixed with a touch of yellow and nut brown. Roll into tiny balls for florets; press them into the top of a pea-size ball of the same color. For leaves, roll and press small balls of marzipan colored with leaf green, white, and nut brown into a circle; add veins with leaf veiner. Place four leaves around ball. Bend leaves. TOMATOES: The yellow and red tomatoes use two batches of marzipan; one colored with tulip red, orange, and yellow, the other with yellow and orange. With a toothpick, mark grooves along top of each tomato. Make leaves from leaf-green marzipan, using a plastic petal cutter. Thin tips with a plastic ball tool; adhere tops using a fluted/plain arrow tool. Pinch petals so they won't lie flat. CABBAGES: Make cabbages from marbled green leaves. Mix two batches of marzipan: a blend of green, yellow, and white; and just white. Roll batches into strings; press strings together to make one fat string. Fold it in half; roll out again. Repeat until you get desired marbled effect, flatten into leaf, and add veins with leaf veiner. Use the same process for radicchio, with a batch of white marzipan and one colored with Christmas red and violet. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 ten-inch layer cake" - - - - - - - - - - - - - - - - - - - Per serving: 14828 Calories (kcal); 979g Total Fat; (58% calories from fat); 206g Protein; 1381g Carbohydrate; 2242mg Cholesterol; 7460mg Sodium Food Exchanges: 30 1/2 Grain(Starch); 19 1/2 Lean Meat; 19 1/2 Vegetable; 0 Fruit; 184 Fat; 54 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spring Pasta Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small eggplant - (to 6) 1 tablespoon extra-virgin olive oil -- plus more 2 tablespoons unsalted butter 1 1/2 pounds fresh or frozen peas 6 spring onions -- thinly sliced 1/4 cup chopped parsley 2 tablespoons chopped sage 2 tablespoons chopped chives 1 garlic clove -- minced Coarse salt -- to taste 1 bunch arugula -- trimmed 1 pound dry fettuccine 2 tablespoons chopped chervil 3 tablespoons grated Parmigiano-Reggiano 1 cup ricotta cheese - (to 1 1/2 cups) Freshly-ground black pepper -- to taste Prick eggplant several times with the tip of a knife. Place eggplant in a parchment-lined bamboo steamer set over boiling water, and steam until tender, about 10 minutes. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add peas, and season with salt. Cook, covered, for 2 minutes. Remove to a small bowl. In the same skillet, heat remaining 1 tablespoon butter over medium-high heat. Add spring onions, parsley, sage, chives, garlic, cooked peas, salt, and 1 tablespoon water. Cook, covered, until onions are bright green, 3 to 5 minutes. Toss in arugula. Meanwhile, cook pasta in a large pot of salted, boiling water until al dente, 4 to 6 minutes. Drain pasta, and serve topped with pea mixture. Garnish with 1 tablespoon chervil and 1 tablespoon grated Parmigiano-Reggiano cheese. Remove eggplant from steamer, and cut lengthwise almost in half. Top each eggplant with 1/4 cup ricotta cheese; season with salt and pepper. Drizzle with olive oil, and garnish with 2 tablespoons grated Parmigiano-Reggiano cheese and remaining tablespoon chervil. Serves 4 to 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 9g Total Fat; (87% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spring Vegetable Salad Recipe By :Recipe from Terrance Brennan; Chef/owner; Picholine, 35 West 64th Street, NY, NY Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup grated Parmigiano-Reggiano -- plus 2 1/2 tablespoons grated Parmigiano-Reggiano 7 teaspoons lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon coarse salt -- plus more 1/4 teaspoon freshly-ground black pepper -- plus more 1/4 teaspoon minced garlic 4 1/2 tablespoons extra-virgin olive oil 2 tablespoons white-truffle oil 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chervil 3/4 cup fava beans -- shelled 18 pearl onions 18 medium asparagus spears -- trimmed 6 ounces wild mushrooms 3/4 cup fresh shelled peas 2 cups pea sprouts Heat a nonstick skillet over medium heat. Sprinkle about 2 tablespoons of Parmigiano-Reggiano cheese into skillet, creating a strip that is about 2 inches wide and 5 inches long. Repeat process to make 4 strips, reserving remaining 2 1/2 tablespoons of grated cheese. Cook until the cheese bubbles and turns golden brown, about 2 minutes. Remove strips from pan with spatula, and place over a bottle or rolling pin to cool, 4 to 5 minutes. The strips will take on the curved shape of the bottle or rolling pin. Using scissors, carefully trim both ends of each strip so that the tuile can stand up on a plate in an arc. Meanwhile, prepare the vinaigrette. In a medium bowl, combine 6 teaspoons lemon juice, mustard, salt, pepper, and garlic. Whisk in 3 1/2 tablespoons olive oil and the truffle oil. Add herbs and 2 1/2 tablespoons grated cheese. Whisk to combine. Bring a large pot of water to a boil. Salt well, and add fava beans. Let cook until beans are bright green and tender. Remove beans from water, and plunge into a bowl of ice water to cool. Drain beans, and peel outside shell. Set aside. Return water to a boil. Add onions, and cook about 30 to 40 seconds. Remove onions from water, and plunge into a bowl of ice water to cool. Drain onions, and trim the stem and root. Using your fingers, gently slip the skin off. Set aside. Return water to a boil. Add asparagus, and cook until bright green and tender, 3 to 4 minutes. Drain asparagus, and transfer to a bowl of ice water to cool. Drain, and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 teaspoon garlic. Saute until just golden, about 1 minute. Add mushrooms, 1 teaspoon lemon juice, and season with salt and pepper. Saute until tender, 4 to 5 minutes. Remove from pan, and set aside. In a large bowl combine fava beans, peas, asparagus, mushrooms, and pearl onions. Place pea sprouts on top. Add vinaigrette, and toss to coat. Divide equally among 4 plates, and garnish with Parmesan tuile. Serve immediately. Serves 4. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 17g Total Fat; (32% calories from fat); 18g Protein; 61g Carbohydrate; 0mg Cholesterol; 1168mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spring Vegetable Saute Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 baby artichokes 3 lemons 1 teaspoon dried Greek oregano 1 garlic clove -- halved 1/2 teaspoon peppercorns 1 tablespoon olive oil 16 white pearl onions 1 1/2 teaspoons salt 24 baby carrots, trim stems to 3/4" 12 scallions, cut in 1 1/2" lengths 3 ounces thin green beans -- trimmed 2 tablespoons unsalted butter 3 tablespoons chicken stock 1/4 cup flat-leaf parsley 1/8 teaspoon freshly-ground black pepper Fill a medium bowl with water and 2 tablespoons lemon juice; set aside. With a knife, remove all but 1/2 inch of stem from artichokes. Cut off sharp tips; remove tough outer leaves, trimming down to yellow inner leaves. Quarter artichokes lengthwise. If they have tough purple chokes, remove with a spoon. Rub artichoke pieces with lemon, and place them in lemon water as you work. In a medium saucepan, combine 3 1/2 quarts water, 2 1/2 tablespoons lemon juice, oregano, garlic, peppercorns, and olive oil. Bring to a boil, and add artichoke quarters. Cook 8 minutes, until tender. Let artichokes cool in the cooking liquid. Meanwhile, fill a medium bowl with ice water; set aside. Bring a medium saucepan of water to a boil. To peel the pearl onions, boil for 1 minute, and remove with a slotted spoon. When cool enough to handle, peel, leaving root and stem ends intact. Set aside. Return water to a boil. Add carrots and 1 teaspoon salt. Cook 6 minutes, or until tender. Transfer to bowl of ice water to stop cooking. When carrots have cooled, remove from water with a slotted spoon and set aside. When water has resumed boiling, separately repeat blanching and cooling process with remaining vegetables. Blanch green beans and scallions 30 seconds each and peeled pearl onions for 3 minutes. Just before serving, heat 2 tablespoons butter in a large skillet over medium-high heat. Add vegetables and saute, stirring, until vegetables are hot and coated with butter. Add stock, parsley, remaining 1/2 teaspoon salt and pepper; toss and serve. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 7g Total Fat; (42% calories from fat); 2g Protein; 18g Carbohydrate; 10mg Cholesterol; 1135mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Apr 1996 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spritz Cookies Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Unsalted butter 1 cup Sugar 2 large Egg yolks 3 3/4 cups Sifted all-purpose flour 1/4 teaspoon Salt 1 tablespoon Vanilla extract Colored sanding sugar Dragees Heat oven to 350 degrees. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, flour, salt, and vanilla. Mix thoroughly. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars and dragees. Bake for 7 to 10 minutes, or until the cookies are lightly browned. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool. Makes 2 to 3 dozen cookies. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 12g Total Fat; (52% calories from fat); 2g Protein; 22g Carbohydrate; 49mg Cholesterol; 25mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spritz Cookies (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsalted butter - (3 sticks) 1 cup sugar 2 large egg yolks 3 3/4 cups sifted all-purpose flour 1/4 teaspoon salt 1 tablespoon vanilla extract Colored sanding sugar Dragées Heat oven to 350 degrees. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, flour, salt, and vanilla. Mix thoroughly. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars and dragées. Bake for 7 to 10 minutes, or until the cookies are lightly browned. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool. This recipe yields 2 to 3 dozen cookies. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 to 3 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 2500 Calories (kcal); 14g Total Fat; (5% calories from fat); 50g Protein; 533g Carbohydrate; 425mg Cholesterol; 558mg Sodium Food Exchanges: 21 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spun-Sugar Caramel Apples Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Macintosh apples -- washed, stemmed 2 cups heavy cream 2 cups sugar 1/4 cup unsalted butter 1/2 cup dark corn syrup === SPUN SUGAR === 2 cups sugar 1/2 teaspoon corn syrup Apples: Cut a 1/4-inch dowel into six 6-inch lengths. Insert one into the top of each apple. Place cream, sugar, butter, and corn syrup in a heavy-bottomed saucepan, and bring to a boil over medium heat. Continue cooking until the temperature registers 245 degrees on a candy thermometer, 10 to 12 minutes. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides with caramel using a spoon. Transfer to a parchment-lined baking sheet to cool. Repeat with the remaining apples. Prepare spun sugar to decorate apples. Spun Sugar: Cover the work space with parchment paper and the floor with newspaper. Place the sugar, 1/2 cup water, and corn syrup in a heavy-bottomed saucepan, over low heat. Stir occasionally until sugar is dissolved. Raise heat to high and bring mixture to a boil. Continue cooking until the temperature registers 310 degrees (hard crack stage) on a candy thermometer. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute. Dip a whisk or fork into the sugar syrup and wave back and forth to draw out fine thread-like strands over each apple. Gather the excess strands and wrap around each apple. (Makes about 2 cups) This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 936 Calories (kcal); 37g Total Fat; (34% calories from fat); 2g Protein; 157g Carbohydrate; 129mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 10 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Square Pear Peg Tart With Maury Recipe By :Recipe from Maury Rubin Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large ripe Bartlett or Comice pears 1 cup bottled pear juice 1/3 cup heavy cream 6 fully-baked tart shells 2 tablespoons sugar Peel pears. Using a paring knife slice pears in half lengthwise, and remove cores. Wrap 1 pear half in plastic, and refrigerate. Place the other 3 pear halves in a shallow saucepan. Add pear juice and bring to a simmer. Cook until the fruit is tender and can be pierced with a paring knife, about 10 to 15 minutes. Using a slotted spoon, remove pears from poaching liquid. Transfer to a bowl, and discard the poaching liquid. Let cool. Place pears in a food processor or blender, and purée until smooth. Transfer to a medium bowl. Pour cream into a small bowl. Using a whisk, beat until very stiff peaks form, about 2 minutes. Fold the whipped cream into the pear purée. Spoon the pear cream into the tart shells. Gently shake them to level the tops. Cut six 1/2-inch-square "pegs" from the reserved pear half. Plant 1 peg in the center of each tart. Refrigerate for 15 minutes, or until set. To caramelize the tarts, sprinkle about 1/2 teaspoon of sugar over the top of each tart, including the pear peg. With a propane torch, keeping the nozzle of the torch about 4 inches from the top of the tart, circle the flame over the top of each tart, until the sugar melts. Sprinkle another 1/2 teaspoon of sugar over each tart and caramelize the sugar with the torch. Refrigerate for 15 minutes before serving. This recipe yields 6 tarts. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 5g Total Fat; (69% calories from fat); trace Protein; 5g Carbohydrate; 18mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Maury Rubin is the author of "Book of Tarts" and Chef/Owner, The City Bakery, 22 East 17th Street, New York, NY 10003. 212-366-1414 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Squash Blossom Risotto Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken stock 1 tablespoon extra-virgin olive oil 2 leeks, white, light-green part only -- thinly sliced 1 cup finely-chopped onion 2 1/2 teaspoons minced garlic 1 1/4 cups Arborio rice 1/2 cup dry white wine Salt Freshly-ground black pepper 14 fried squash blossoms Opal basil for garnish -- chopped Grated Parmesan for garnish === FRIED SQUASH BLOSSOMS === 1 cup extra-virgin olive oil 1 large egg yolk 1/4 cup cold whole milk 2 tablespoons all-purpose flour 14 squash blossoms In a medium saucepan, bring the stock to a boil, reduce heat to low, and keep at a bare simmer. Heat the olive oil in a heavy 4-quart saucepan over medium heat, add leeks, onions, and garlic and saute, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds. Raise the heat to medium-high, add salt and pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until the rice is creamy but slightly firm in the center, about 25 minutes. Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick skillet over medium heat until very hot but, not smoking. Prepare batter by combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk. Dip each blossom in the batter and gently transfer to the hot oil. It will be necessary to do this in small batches. Fry until crispy and light brown, about 1 to 2 minutes per side. Roughly chop 6 of the cooked squash blossoms and gently combine with the cooked rice. Divide the risotto among 4 plates, and garnish with the remaining fried whole squash blossoms. Serve immediately. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 789 Calories (kcal); 59g Total Fat; (69% calories from fat); 6g Protein; 51g Carbohydrate; 53mg Cholesterol; 2161mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Squash blossoms can also be served alone as an appetizer -- stuff them with fillings like herbed ricotta or goat's cheese before frying. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * St. Andre Cake Recipe By :Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Walnuts 1/2 cup Sugar -- plus 3 tablespoons Sugar 1/3 cup All-purpose flour -- plus more for flouring pan 4 tablespoons Unsalted butter -- softened 3 large Eggs 2 tablespoons Kirsch 1 cup Apricot jam 1 tablespoon Cognac Freshly whipped cream * Note: Making this cake a day in advance allows the flavors to mature. Heat oven to 350 degrees. Butter a 9-inch round pan, and line with parchment paper. Butter paper, and lightly dust with flour. Place 1 cup walnuts and 3 tablespoons sugar in a food processor, and finely grind. Transfer to a bowl. Sift flour over nut mixture. Mix well to combine. In a medium bowl, beat butter with a wooden spoon until it is soft and creamy. In the bowl of an electric mixer; using whisk attachment, combine 1/2 cup sugar, eggs, and kirsch on medium speed until light, fluffy, and doubled in volume, 7 to 8 minutes. Place 1 tablespoon egg mixture into the beaten butter, and mix with a rubber spatula. Sprinkle one-third of the ground-nut mixture over the beaten eggs, and gently fold in. Repeat process, folding in remaining nuts in two batches. Add reserved butter mixture, and fold in evenly. Pour batter into prepared pan. Bang each pan lightly on work surface to remove trapped air bubbles. Bake until cake pulls away from sides of pans, about 30 minutes. Cool on a rack. Heat jam and cognac in a small saucepan over medium heat to liquefy. Strain through a fine sieve, and cool slightly. Transfer cake, right-side up, to a serving plate or pedestal. Tuck paper under edges of cake. Pour glaze onto cake. Using an offset spatula, spread glaze over top and si des of cake. Remove paper. Serve with whipped cream. Makes one 9-inch cake. Recipe Source: Martha Stewart Living - Recipe from Julia Child Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 3611 Calories (kcal); 202g Total Fat; (48% calories from fat); 84g Protein; 407g Carbohydrate; 685mg Cholesterol; 305mg Sodium Food Exchanges: 4 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2 Fat; 23 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stained Glass Cookies Recipe By :Martha Stewart Serving Size : 78 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jars apricot and/or strawberry jam -- (12 oz ea) 1 cup unsalted butter - (2 sticks) 2 cups sugar 2 large eggs 4 2/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup buttermilk Slightly warm jam in a small saucepan. Strain through a fine sieve set over a bowl, and set aside. Discard the solids. Heat oven to 350 degrees; line baking sheets with Silpats (French nonstick baking mats). In the bowl of an electric mixer, cream butter and sugar until fluffy, 4 minutes. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda, and salt into a large bowl. With mixer on low speed, add flour mixture to the dough, alternating with buttermilk. Divide the dough in half, and wrap each in plastic wrap. Let chill until firm, at least 1 hour or overnight. Roll chilled dough to 1/16-inch to 1/8-inch thick on lightly floured parchment paper. Cut out squares with a 2-inch cookie cutter. Cut out the centers of half the squares with star, tree, and square cutters (1 1/4 to 1 1/2 inches high). Chill for 30 minutes, then remove the centers and scraps. You may bake the cutouts, or you can gather all the scraps and reroll the dough, however this dough shouldn't be rerolled more than once. Bake on prepared baking sheets until just golden but not too brown, 8 to 10 minutes. Transfer cookies to a rack to cool. Spread jam on the squares using a small offset spatula. Top with a cookie with the center cut out. Cookies will keep, at room temperature for 1 week, in an airtight container. This recipe yields about 6 1/2 dozen cookies. Comments: These cookies keep their shape best if you chill the dough after cutting out the shapes and before removing the excess and centers. Bake "window" tops and bottoms separately, since the baking time may vary slightly. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 11g Carbohydrate; 5mg Cholesterol; 25mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Martha Stewart's Home For The Holidays TV special, Dec 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Standard Tart Dough With Maury Recipe By :Recipe from Maury Rubin Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pastry Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 tablespoons unsalted butter -- cut into 13 pieces 1/3 cup confectioners' sugar 1 large egg yolk 1 1/2 cups unbleached all-purpose flour 1 tablespoon heavy cream Let butter sit at room temperature until it is malleable but still cool, about 10 to 15 minutes. Place confectioners' sugar in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and toss to coat. Cream the sugar and butter mixture on medium speed until the sugar is no longer visible. Scrape down the sides of the bowl. Add yolk and beat until well blended. Scrape down the bowl. Add half the flour, and beat until the dough becomes crumbly. Stop the machine, and add the remaining 3/4 cup flour. Beat until the dough forms a sticky mass. Remove dough from the bowl. Shape into a disk and wrap in plastic. Refrigerate until firm, about 2 hours. Dust work surface with flour. Remove chilled dough from refrigerator, and place on floured surface. Using the heel of your hand, knead the dough until it becomes malleable and slightly warm, about 1 minute. Knead the dough back into a smooth disk. As you work, use a dough scraper to free the dough from the surface. Keep the surface well dusted with flour. Roll the disk into a 12-inch log, and cut into 8 pieces. Refrigerate for 5 minutes. Line a baking sheet with parchment or a Silpat. Set 8 four-inch flan rings on baking sheet. Dust work surface and rolling pin with flour. Using your fist, flatten one piece of dough into a 2- to 3-inch round. Lift up dough off work surface, and dust underneath with flour. Using a rolling pin, roll the dough into a 5 1/2-inch round, about 1/8-inch thick. With a pastry docker or fork, prick holes all over the dough. If the dough is too soft to handle at this point, use a dough scraper to move it to a small baking sheet, and refrigerate it for 2 to 3 minutes before proceeding. Center the round of dough over the flan ring. With your thumbs on the inside and the tips of your fingers outside, run your hands around the ring or pan several times, easing the dough down into it. Lower your thumbs to the inside bottom of the ring, and press to form a right angle between the bottom and sides of the dough. Keeping your thumbs on the inside of the ring, again circle around it, applying light pressure to the sides; if you move the ring around through your hands, the process will be easier. There should be at least a 1/2-inch rim of excess dough extending above the top edge. With a small knife, tilted upwards, trim the excess dough so it¹s flush with the top of the ring. Repeat this process with the remaining pieces of dough. Place tart shells in the freezer to chill until firm, about 30 minutes. Position rack in the center of the oven and heat the oven to 375 degrees. To fully bake the tart shells; bake until golden brown, about 12 to 15 minutes. Remove from oven, and using a wide spatula, transfer your shells to a wire rack to cool. This recipe yields eight 4-inch tart shells. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "8 four-inch tart shells" - - - - - - - - - - - - - - - - - - - Per serving: 1432 Calories (kcal); 160g Total Fat; (98% calories from fat); 5g Protein; 1g Carbohydrate; 636mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 31 1/2 Fat; 0 Other Carbohydrates NOTES : Maury Rubin is the author of "Book of Tarts" and Chef/Owner, The City Bakery, 22 East 17th Street, New York, NY 10003. 212-366-1414 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Star Fruit Cocktail Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 fresh star fruit 1/3 cup orange flavored liqueur -- see * Note 3 cups ice cubes 1/2 cup white rum 1 cup freshly-squeezed orange juice * Note: Orange flavored liqueur such as Cointreau or Grand Marnier. Devein the star fruit by removing the tough fibrous rib that runs along each edge. In a blender, puree half a star fruit with the liqueur. Add ice, rum, and orange juice. Blend until cocktail is smooth and frothy. This recipe yields four 8-ounce servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Mar 1997 Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Star-Shaped Shortcakes Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more 8 tablespoons granulated sugar 4 teaspoons baking powder 1 teaspoon salt 12 tablespoons chilled unsalted butter -- cut up 1 teaspoon orange zest 3 cups heavy cream -- plus more Sanding sugar (medium grade) 1/2 cup whole milk 1/2 cup confectioners' sugar 1 pint hulled strawberries -- quartered lengthwise 1/2 pint blueberries 1 tablespoon freshly-squeezed orange juice Line a baking sheet with a Silpat, and set aside. Sift together the flour, 6 tablespoons granulated sugar, baking powder, and salt into the bowl of an electric mixture fitted with the paddle attachment. Add butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Combine one cup of cream with the milk, and add to the mixer. Mix until the dough comes together. Remove the dough to a lightly floured surface and shape into a rectangle about 1/2-inch thick. Heat oven to 400 degrees. Using a 3-inch star-shaped cutter, cut out 12 stars from dough. Place stars on prepared baking sheet. Brush lightly with heavy cream, and sprinkle with sanding sugar. Bake until the shortcakes are barely brown, about 15 minutes. Use a smaller star-shaped cutter to use up the rest of the dough. Place small stars on a separate baking sheet, and bake 8 to 10 minutes, watching carefully so points don't burn. Transfer stars and shortcakes to a rack to cool. Meanwhile, combine berries, and sprinkle with orange juice and 2 tablespoons granulated sugar. Set aside. Beat the remaining 2 cups of cream with the confectioners' sugar until soft peaks form. Using a serrated knife, split the cakes in half horizontally. Place a dollop of whipped cream on bottom halves. Top with berries and another dollop whipped cream. Cover with other shortcake halves. This recipe yields 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 23g Total Fat; (55% calories from fat); 5g Protein; 36g Carbohydrate; 83mg Cholesterol; 369mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steak Au Poivre Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons whole black peppercorns 1 tablespoon whole white peppercorns 1 tablespoon dried green peppercorns 2 boneless shell steaks - (abt 12 oz ea) 4 tablespoons unsalted butter 1 tablespoon vegetable oil 1 large shallot -- minced 1/2 cup cognac 1 cup beef stock 1 tablespoon green peppercorns in brine -- drained, and coarsely chopped 1/2 cup heavy cream Coarse salt -- (optional) Place the black, white, and dried green peppercorns in a heavy resealable plastic bag; crush with smooth side of meat tenderizer or bottom of heavy skillet. (Or, pulse in spice grinder until coarsely ground.) Pat steaks dry; coat both sides with peppercorn mixture. Heat 2 tablespoons butter and the vegetable oil in large skillet over medium-high heat until very hot but not smoking. Add steaks to pan; cook until seared on both sides, 4 to 5 minutes on each side for medium rare. Transfer to a platter; cover with foil. Drain all fat from skillet; melt remaining 2 tablespoons butter over medium heat. Add shallot, and cook until it begins to soften but not brown, about 2 minutes. Add cognac; boil, scraping up browned bits from pan. Add stock, green peppercorns, and liquid from around steaks; boil until reduced slightly, about 2 minutes. Stir in cream, and boil until sauce thickens, about 3 minutes. Season with salt if desired. Pour sauce over steaks; serve immediately. This recipe yields 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 657 Calories (kcal); 52g Total Fat; (86% calories from fat); 4g Protein; 14g Carbohydrate; 144mg Cholesterol; 1096mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steak with Butter and Ginger Sauce Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless top blade or sirloin or rib-eye steak, 3/4" thick 1 1/2 tablespoons unsalted butter 1 tablespoon minced fresh ginger 2 tablespoons soy sauce 1 tablespoon fresh cilantro leaves -- optional Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside. When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the ginger, and saute, about 30 seconds. Add the soy sauce, stirring with a spoon until thick. Return the steaks to the skillet along with any accumulated juices. Increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Transfer the steak to a serving dish, and spoon the pan juices over the steak. Garnish with fresh cilantro leaves. Serves 2. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 9g Total Fat; (88% calories from fat); 1g Protein; 2g Carbohydrate; 23mg Cholesterol; 1030mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Steak with Shallots and Mustard Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds boneless top blade or sirloin or rib-eye steak, 3/4" thick 1 1/2 tablespoons unsalted butter 1 tablespoon finely chopped shallot 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard Coarse salt -- to taste 1/4 teaspoon freshly-ground black pepper Fresh flat-leaf parsley sprig -- (optional) Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside. When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the shallots, and saute 1 minute. Using a spoon, stir in the sherry vinegar until the sauce thickens. Return the steaks to the skillet along with any accumulated juices. Spread the mustard over one side of the steak, increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Season with salt and pepper to taste. Transfer the steak to a serving dish with the pan juices spooned over the steak. Garnish with a sprig of parsley. Serves 2. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 9g Total Fat; (91% calories from fat); trace Protein; 1g Carbohydrate; 23mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steak-Frites With Shallot Glaze Recipe By :Recipe from Michel Richard Serving Size : 2 Preparation Time :0:00 Categories : Beef Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup peeled thinly sliced crosswise shallots 2 tablespoons red-wine vinegar 1/2 cup dry white wine 2/3 cup unsalted chicken stock 1 large garlic clove -- minced 1 teaspoon soy sauce Salt -- to taste Freshly ground black pepper -- to taste 1 1/2 pounds shoulder blade or skirt steak -- trimmed, patted dry 2 tablespoons peanut or olive oil 1 tablespoon butter === FRITES === 2 pounds peeled russet potatoes -- peeled, sliced lengthwise, cut 1/4" to 3/8" wide sticks 4 cups peanut oil -- for deep frying Salt -- to taste For the Frites: Place potatoes in a large bowl of cold water. Change the water repeatedly to remove the potato starch, until the water remains clear. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature in a bowl covered with cold water. Drain before cooking.) Dry the potatoes well in a lettuce spinner and with a clean bath towel. Line two large baking sheets with paper towels. Heat oil to 350 degrees in a wok or large pot. Fry potatoes in small batches without crowding until completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature.) Heat oven to 200 degrees. Line another baking sheet with paper towels. Reheat oil to 350 degrees. Fry potatoes again in small batches until crisp and golden brown, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them warm in the oven while cooking the remaining potatoes. Sprinkle with salt. For the steak: Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic and soy sauce and boil until it has reduced and thickened to a sauce-like consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.) Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium-rare. Transfer steak to a cutting board, and let it rest five minutes. Meanwhile add shallot glaze with butter to skillet to deglaze. Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with Frites. This recipe yields 2 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3914 Calories (kcal); 438g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 87 1/2 Fat; 0 Other Carbohydrates NOTES : Michel Richard is the author of "Michel Richard's Home Cooking with a French Accent", William Morrow & Company, Inc. (Out of print) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Artichokes Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large artichokes Juice of 4 lemons Salt 1 teaspoon black peppercorns 1 large thyme sprig 2 garlic cloves 2 tablespoons olive oil === LEMON MAYONNAISE === 1 large whole egg -- room temperature Salt -- to taste 1/4 cup vegetable oil 1/2 cup extra-virgin olive oil Juice of 1/2 a lemon -- more to taste Lemon zest for garnish Trim artichokes; snap off tough outer leaves. Cut off top third of artichoke. Snip remaining leaf tips with scissors. Trim stem so artichoke will stand upright. Trim base. Spread the leaves open to gain easier access to the choke; scoop choke with melon baller. Squeeze lemon juice onto heart; squeeze more lemon juice into bowl of ice water, and add lemon halves and artichoke while preparing the rest. Fill pot large enough to accommodate all artichokes with 2 inches of water. Add all ingredients except artichokes; bring to a simmer. Add artichokes, stem-end up; cover pot. Steam 25 to 30 minutes or until tender. Leaves should pull off easily; heart should feel tender when pierced. Drain well; cool to room temperature, or serve chilled, with lemon mayonnaise. LEMON MAYONNAISE: Combine egg and a pinch of salt in food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and lemon juice to taste. Refrigerate until needed. Garnish with strips of zest. (Makes 1 cup) Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 354 Calories (kcal); 33g Total Fat; (78% calories from fat); 5g Protein; 15g Carbohydrate; 31mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Brussel Sprouts Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Brussels sprouts -- trimmed, washed 2 teaspoons chopped fresh thyme 1 tablespoon balsamic vinegar Freshly cracked black pepper Steam the Brussels sprouts in a steamer, over a large pot of boiling water until tender, about 10 to 12 minutes. Cut in half and transfer to a bowl. Add the thyme, vinegar and pepper, toss to coat and serve. Serves 4. Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter Inc. - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Steamed Cranberry Pudding Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Cranberries - (3 cups) -- fresh or frozen 3/4 cup Sugar 1/4 cup Kirsch 1 stick Cinnamon 1 1/2 cups All-purpose flour 1 1/2 teaspoons Baking powder 1 pinch Salt 1/2 cup Unsalted butter -- softened 1 cup Dark brown sugar - (packed) 2 large Eggs 1 teaspoon Vanilla extract 1 cup Milk 1 cup Dried cranberries === KIRSCH-FLAVORED WHIPPED CREAM === 1 cup Heavy cream -- well chilled 2 tablespoons Kirsch 1 tablespoon Confectioners' sugar -- sifted Generously butter a 7 1/2 cup steam-pudding mold, and set aside. In a large saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Meanwhile, prepare the water bath. Fill a large, 11- by 5 1/4-inch pot 1/3 full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, use an electric mixer to beat the butter and sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla. In three additions, alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, and cover mold tightly. Submerge a folded dish towel onto the bottom of the large water-bath pot. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes or until pudding has set and a knife inserted into the center comes out clean. Remove pudding mold from the water bath, and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream. To make Kirsch-Flavored Whipped Cream: Pour the cream into the bowl of a heavy-duty mixer. Add the kirsch and sifted confectioners' sugar. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute. (Makes 2 cups) Makes 8 to 10 servings. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 20g Total Fat; (55% calories from fat); 4g Protein; 32g Carbohydrate; 98mg Cholesterol; 120mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Fig Pudding Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried Calimyrna figs 1/4 cup brandy 1/2 cup dried apricots 8 tablespoons unsalted butter 1 cup dark brown sugar 2 large eggs 1/2 teaspoon vanilla extract 1 1/2 cups flour 1 1/2 teaspoons baking powder 1 Pinch salt 1 cup milk 2 tablespoons apricot jam === JEWELED FRUIT === 1 cup granulated sugar 8 dried whole apricots 1/2 cup fresh cranberries In a large saucepan over medium-low heat, combine 1 cup of the figs, 1/2 cup water, and brandy, and cook for 15 minutes. Puree in a food processor; set aside. Place remaining 1/2 cup figs and the apricots in a small bowl. Cover with hot water and let soak until fruit is plump. Drain thoroughly and set aside. Butter a 5-cup pudding bowl and a circle of parchment paper several inches larger than mold, and set aside. In the bowl of an electric mixer, cream together butter and sugar. Beat in eggs and vanilla. Beat in fig puree. Sift together flour, baking powder, and salt, and add to butter-fig mixture alternately with milk. Spoon jam into bottom of pudding bowl. Arrange fruit on bottom and sides of bowl. Pour in batter. Cover bowl with parchment and secure with a rubber band; cover with aluminum foil. Place a rack in a 10-quart stockpot; put bowl on rack. Pour boiling water into pot to reach halfway up sides of bowl. Cover pot; steam pudding for 2 hours and 20 minutes, or until a toothpick comes out clean. Remove bowl from pot; let sit, uncovered, for 15 minutes before turning out on serving plate. Top with Jewelled Fruit, and serve. Jeweled Fruit: Combine sugar with 1/2 cup water in a small saucepan over medium heat; stir constantly until the sugar dissolves. Simmer the apricots in sugar syrup until softened, about 2 to 3 minutes; remove with a slotted spoon, and allow to cool on a rack. Cook the cranberries in sugar syrup until the berries begin to pop, about 1 minute. Remove the saucepan from the heat, and set aside for 5 minutes. Remove the cranberries from the syrup with a slotted spoon, and allow to cool in a small bowl. Garnish Steamed Fig Pudding with cooled cranberries and apricots. Serve this pudding warm, garnished with whipped cream. This recipe yields 4 to 6 servings. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 950 Calories (kcal); 28g Total Fat; (26% calories from fat); 11g Protein; 161g Carbohydrate; 164mg Cholesterol; 306mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 7 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Pork Buns With Eileen Recipe By :Eileen Yin-Fei Lo Serving Size : 0 Preparation Time :0:00 Categories : Chinese Pork Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === FILLING === 5 tablespoons chicken stock or broth -- skimmed of fat, homemade or low-sodium canned 1 tablespoon oyster sauce 2 1/2 teaspoons sugar 2 1/4 teaspoons tapioca starch 2 teaspoons ketchup 1 1/2 teaspoons dark soy sauce 1 pinch freshly-ground white pepper 1 tablespoon peanut oil 1 small onion -- cut 1/4" pieces 3/4 cup barbecued pork in 1/2" cubes -- (see below) 1 1/2 teaspoons Chinese rice wine or gin 1 teaspoon toasted sesame oil === DOUGH === 2 1/4 cups bleached all-purpose flour -- see * Note 1 1/2 cup sugar 3 1/4 teaspoons baking powder 6 tablespoons milk 2 tablespoons melted lard or peanut oil === BARBECUED PORK === 2 1/2 pounds lean boneless pork loin 1/4 cup honey 3/4 wet (or red) preserved bean curd cake -- 3/4 ounce 2 tablespoons Mei Kuei Lu Chiew or gin -- see * Note 2 4 1/2 teaspoons dark soy sauce 4 1/2 teaspoons soy sauce 4 1/2 teaspoons oyster sauce 4 1/2 teaspoons hoisin sauce 1/2 teaspoon Chinese five spice powder 1/4 teaspoon salt 1 pinch freshly ground white pepper * Note 1: Use bleached flour for the dough to achieve the proper color and texture. * Note 2: Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base. For the Barbecued Pork: Cut pork into lengthwise strips 2 inches wide and 1 inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it. Place pork strips in a single layer at bottom of a small baking pan. Combine honey, wet preserved bean curd, Mei Kuei Lu Chiew, dark soy sauce, soy sauce, oyster sauce, hoisin sauce, five spice powder, salt, and pepper in a small bowl. Pour over pork. Turn to coat. Cover with plastic wrap, and marinate, refrigerated, for at least 4 hours or overnight. Heat oven to broil. Unwrap baking pan, and place in broiler about 4 inches from heat. Broil until cooked through, 15 to 35 minutes (depending on the heat of your broiler). The pork should be turned 3 or 4 times while it cooks. If the sauce dries out, add some boiling water to pan. When meat is cooked, remove from pan, use immediately; or allow to cool, and refrigerate until ready to use. Makes 2 1/2 pounds. (Note: If you're short on time, you can buy roasted pork from a local Chinese restaurant instead of making your own.) For the filling: In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside. Heat a wok over high heat for 40 seconds and add oil. Coat wok with oil using a spatula. When a wisp of white smoke appears, add onion. Lower heat to medium, and cook until onion turns light brown, about 2 minutes. Raise heat to high, add pork, and cook, stirring, for 2 minutes. Add wine, and stir to combine. Stir the reserved stock mixture and add it to the wok. Cook, stirring, until the sauce thickens and turns brown, 1 to 1 1/2 minutes. Add sesame oil, and stir to combine. Transfer to a shallow dish. Cool to room temperature. Refrigerate uncovered, for at least 4 hours or up to overnight. For the dough: On a clean work surface, combine flour, sugar, and baking powder. Make a well in the center, add milk gradually, and combine flour mixture with fingers. When milk is absorbed, add 3 tablespoons water, and work dough with fingers. Add lard, and continue to work dough with fingers. Using a dough scraper, gather dough in one hand and knead it with the other. Knead until dough is smooth and elastic, 12 to 15 minutes. (If dough is dry, add 1 teaspoon water at a time and continue to knead. If dough is wet, sprinkle a bit of flour on work surface and on hands and continue working it.) When dough is elastic (it will bounce back if you poke it lightly), cover with plastic wrap and let rest 1 hour. Prepare the buns: Cut sixteen 2 1/2-inch squares of parchment or waxed paper. Bring a pan of water to a boil. Roll dough into a cylinder 16 inches long. Cut into 1-inch pieces. Roll each piece into a ball. Work with one piece at a time; cover those not being used with a piece of plastic wrap. Press a ball of dough down lightly, then, with fingers, press a well into the center. Place 1 tablespoon filling into the well, and pleat the dough with fingers until filling is completely enclosed. Repeat for all 16. Place buns on parchment squares, and place in steamer at least 2 inches apart to permit expansion. Cover steamer. Place over boiling water, and steam until dough is fluffy and dry and filling is hot, 12 to 20 minutes. Remove buns from steamer, and repeat with remaining buns. Serve warm. This recipe yields 16 buns. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "16 buns" - - - - - - - - - - - - - - - - - - - Per serving: 993 Calories (kcal); 18g Total Fat; (15% calories from fat); 7g Protein; 214g Carbohydrate; 13mg Cholesterol; 4493mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 13 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of cookbook author and Cantonese native, Eileen Yin-Fei Lo, HarperCollins Publishers, Publicity Department, 8th Floor, 10 East 53 Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Pudding With Kumquat Marmalade Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh kumquats -- see * Note 1 1/2 cups sugar 1 cup dried apricots 1/4 cup brandy 1 piece fresh ginger - (1") -- peeled, halved Zest of 2 lemons -- grated fine 8 tablespoons unsalted butter 1 cup dark brown sugar 3 large eggs 1/2 teaspoon vanilla extract 1 3/4 cups flour 2 1/2 teaspoons baking powder 1/8 teaspoon salt 1 cup milk 1 cup creme fraiche or double cream * Note: If kumquats are not available, substitute 1/3 cup orange jam for kumquat marmalade made in first step. Slice kimquats into 1/4-inch thick pieces; remove seeds. Combine kumquats and granulated sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl. Combine apricots, brandy, 1/2 cup water, ginger, and zest of 1 lemon in medium saucepan. Cover; bring to boil over medium-high heat. Reduce to simmer, and cook until almost all liquid has evaporated, 15 to 20 minutes. Remove ginger; discard. Transfer to food processor; puree until smooth; set aside. Butter an 8 to 10 cup pudding mold and a circle of parchment paper that is 4 inches wider in diameter than the mold. In electric mixer, cream butter and brown sugar on medium speed until lightened, 1 to 2 minutes. Beat in eggs, one at a time, until incorporated, 1 to 2 minutes with each addition. Add vanilla and remaining zest. Slowly beat in apricot puree. Sift flour, baking powder, and salt; add to apricot mixture in two additions, alternating with milk. Spoon about 3/4 cup kumquat marmalade into mold, arranging kumquats around sides of mold to follow pattern if there is one; reserve remaining marmalade. Pour in batter. Tap mold sharply down on counter to distribute batter evenly. Cover with parchment, and secure with rubber band; cover with foil. Place lid over foil onto mold. Place rack in stockpot, and set mold, lid-side up, on rack. Pour in boiling water to halfway up side of mold. Cover, and bring to boil over high heat. Reduce to medium-low, and steam 2 hours and 20 minutes. Remove; let sit 15 minutes. Uncover, invert mold onto a serving plate, and garnish with sliced kumquats, if desired. Serve pudding warm or at room temperature with dollop of creme fraiche or double cream and reserved marmalade on the side. This recipe yields 8 servings. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 550 Calories (kcal); 15g Total Fat; (23% calories from fat); 7g Protein; 97g Carbohydrate; 105mg Cholesterol; 236mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Salmon And Peas Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Seafood Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lettuce leaves -- for lining steamer 4 skinless salmon fillets, 1/2" to 1" thick -- (5 to 7 oz ea) Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup flat-leaf parsley leaves 1/4 cup chopped dill sprigs -- plus 1 1/2 tablespoons chopped dill sprigs 2 tablespoons thyme leaves 4 small cabbage leaves 2 pounds shelled peas - (abt 2 cups) 2 tablespoons unsalted butter -- cut 4 pieces Chervil sprigs 3/4 cup nonfat yogurt 1 tablespoon freshly-squeezed lemon juice Bring 2 inches of water to a boil in a large straight-sided skillet or a wok. Line one tier of a large multilayered Chinese bamboo steamer with lettuce leaves. Season fish with salt and pepper. Place skin-side down in lettuce-lined tier of steamer. Top with parsley, dill sprigs, and thyme. Place second tier over first. Arrange cabbage leaves in steamer, and place one-quarter of the peas in each of the cup-shaped leaves. Dot peas with butter, and sprinkle with chervil. Cover steamer. Place in skillet of boiling water, and steam until fish is opaque, 6 to 10 minutes. While fish is cooking, make the sauce. In a small bowl, combine yogurt, chopped dill, and lemon juice. Season with salt. When fish and peas are done, transfer one cabbage cup filled with peas and one piece of fish to each plate. Serve sauce on the side. This recipe yields 4 servings. Comments: A bamboo steamer provides an easy and healthy way to cook an entire meal at one time. It's equipped with a slatted bottom to circulate steam effectively and a woven lid that lets the steam escape and prevents condensation. When buying a steamer, choose one of the heavier models. To remove the bamboo scent, soak it in water for 15 minutes, then allow it to dry. Keep your steamer away from stovetop flames, and store it in a light, airy place so it doesn't mildew. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 6g Total Fat; (64% calories from fat); 3g Protein; 5g Carbohydrate; 16mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Soybeans with Coarse Salt Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh soybeans or 12 ounces frozen soybeans Kosher or sea salt 8 rice crackers In a pot of boiling water, add the soybeans, and cook until bright green, about 5 minutes. Drain and refresh in cold water. Sprinkle with salt, and serve with rice crackers. Makes 4 servings. Cuisine: "Japanese" Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter - $32.50" - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 2g Total Fat; (8% calories from fat); 8g Protein; 42g Carbohydrate; 0mg Cholesterol; 460mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Steamed Spring Dinner Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Pasta Seafood Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium red or yellow beets Coarse salt -- plus more Freshly-ground black pepper 1 teaspoon extra-virgin olive oil -- plus 2 tablespoons extra-virgin olive oil 1 teaspoon caraway seeds 4 halibut fillets - (5 oz ea) -- skin removed 1 small fennel bulb -- sliced thin, fronds reserved 2 tablespoons Pernod -- (optional) 12 ounces baby spinach leaves -- trimmed 1 cup loosely-packed mint leaves 1 lemon -- quartered 2 cups orzo Line the bottom section of a large three-tier bamboo steamer with a parchment round. Using a mandoline, thinly slice beets; place in steamer. Season with salt and pepper; drizzle with 1 teaspoon olive oil. Set aside. Toast the caraway seeds in a small skillet over medium heat, stirring constantly until fragrant, 45 to 60 seconds. Remove from heat. Using a spice grinder, coarsely grind the seeds. Season halibut fillets with salt, pepper, and ground caraway seeds. Line the middle steamer section with another parchment round. Place halibut on parchment, and top with fennel slices. Place four or five fennel fronds around fillets. Drizzle Pernod, if using, over the fennel, and set aside. Line top section with a parchment round; fill with spinach and mint. Place the lemon quarters around perimeter. Fill a high-sided pan or wok with 2 inches of water; set over high heat, and bring to a boil. Assemble the steamer, and cover. Set steamer over boiling water, and cook until fish has cooked through and the vegetables have wilted, about 12 minutes. Bring a large stockpot of salted water to a boil. Add the orzo. Cook, stirring occasionally, until al dente, about 8 minutes. Remove pot from heat, and drain orzo in a colander. Transfer orzo to a serving bowl; drizzle with remaining 2 tablespoons olive oil; toss to coat. Disassemble steamer; divide fish and vegetables among four plates. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 9g Total Fat; (20% calories from fat); 12g Protein; 69g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steaming Crabs with Rob Recipe By :Recipe from Rob Cernak Serving Size : 6 Preparation Time :0:00 Categories : Crab Seafood Shellfish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 gallons stockpot fitted with raised rack -- see * Note 36 crabs Crab seasoning 1 bottle beer White vinegar * Note: You can use bricks wrapped in cloth to raise your rack about six inches off the bottom. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before you season them. The water helps the seasoning adhere to the crab's shell. PREPARING THE POT: Begin by placing the rack in the bottom of the pot, raising it with the bricks, if necessary. It is important that the crabs not get wet while they're being steamed. Add about six cups of water (enough to reach halfway to the rack or bricks), so the water can boil without submerging the crabs, and 1 tablespoon of vinegar. Vinegar adds some zing to the crabs, and also keeps them from tasting too fishy. Next, pour in eight ounces of beer. STEAMING THE CRABS: Make a layer of crabs, and cover the crabs with one-eighth to three-quarters of an inch of of crab seasoning. Rob recommends using as much seasoning as your taste buds can handle. Keep the lid off the pot until the steam starts to rise through the crabs. Then cover, and steam for thirty to forty minutes, or until the crabs are bright red. Remove them with tongs or rubber gloves. According to Rob, using rubber gloves makes handling easier, preventing you from burning your hands -- or inadvertently dropping any crabs. "PICKING" THE CRABS: Let the crabs cool slightly before you handle them. Dump them onto sheets of brown kraft paper or newspaper. You'll need small wooden mallets and paring knives for this -- and your bare hands! Break off the pincer claws and legs, and set them aside. Place the crab on its back, and insert the tip of your knife into the "apron," the flap on the underside of the shell. Pull it up and back to pry off the shell. Next, pull out the gills and the "dead man' fingers," the spongey matter surrounding the gills. Fold the shell inward, and crack it in half. Cracking it inward, rather than outward, makes removing the meat easier. After pulling out the white top meat with your fingers, pull back on the back fin (it looks like a lump) near the back of the shell. This meat is particularly delicious. Save the claws for last. Insert a paring knife about a third of the way into the soft-ish white joint, then twist to separate the claws into two pieces. Use a wooden mallet to crack the shells. Serves 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Rob Cernak is the owner of Obrycki's Crab House, 1727 East Pratt Street, Baltimore, MD Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Steve's Acorn Squash Recipe By :Recipe from Jane Heller and Steve Gerrard Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Squash Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn squash -- cut into thirds 2 tablespoons unsalted butter 6 tablespoons pure maple syrup 1 pinch cinnamon 1 pinch freshly grated nutmeg Heat oven to 350 degrees. Split the squash into thirds and remove the seeds. Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9- by 13-inch glass baking dish. In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 4g Total Fat; (35% calories from fat); 1g Protein; 15g Carbohydrate; 10mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Steve's Cranberry Sauce Recipe By :Recipe from Jane Heller and Steve Gerrard Serving Size : 6 Preparation Time :0:00 Categories : Accompaniment Fruit Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cranberries - (one 12-oz bag) 1 cup orange juice 1 cup sugar Combine all of the ingredients in a heavy saucepan. Cook over medium heat, stirring constantly until cranberries soften and begin to pop, about 5 minutes. Remove from the heat, let cool and refrigerate. Makes about 3 cups for 6 servings. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 38g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Stewed Fruit Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup brandy or apple juice -- (optional) 1 vanilla bean -- split and scraped 8 pitted prunes 12 dried apricot halves 1/4 cup golden raisins Place brandy, vanilla bean seeds and pod, prunes, apricots, and raisins in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Simmer fruit until liquid is reduced by about three-quarters. Serve warm over hot cereal. This recipe yields 1 cup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 59g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Stollen With Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha's mother Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 cups all-purpose flour 3/4 cup sugar 1 teaspoon salt 1/2 teaspoon ground mace 1/2 teaspoon freshly-grated nutmeg 2 cups milk -- warmed 3/4 pound unsalted butter - (2 1/2 sticks) 4 tablespoons melted butter 3 packages dry yeast - (1/4 oz ea) (or 2 ounces fresh cake yeast) -- dissolved in 1/2 cup warm water 6 large eggs -- lightly beaten 2 1/4 cups currants -- soaked in 1/2 cup cognac 2 1/2 cups golden raisins -- soaked in 1/2 cup orange juice Peel of 4 oranges -- grated Rind of 2 lemons -- grated 1/2 pound citron -- diced 1/2 cup dried apricots -- chopped 2 1/2 cups blanched almonds -- chopped Confectioners' sugar -- for dusting In a large mixing bowl, sift together dry ingredients. Stir in milk and 3/4 pound butter. Add the dissolved yeast and eggs. Turn the dough out onto a floured board, and knead until fairly smooth. In a medium-size bowl, mix together currants and raisins, their soaking liquids, the peel, the rind, the citron, the apricots, and the almonds. Work mixture into dough. Continue kneading for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork. Place the dough in large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, about 1 to 2 hours. Punch down the dough, and cut in half. Roll each piece into a 12- by 8-inch rectangle. Brush with the melted butter, then fold one long side to the center. Fold other long side over first, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for second loaf. Cover with plastic wrap; let rise again in warm place 1 to 1 1/2 hours. Heat oven to 350 degrees. Bake stollen for 35 minutes, or until golden brown. Cool on wire rack; dust with confectioners' sugar, and serve. This recipe yields 2 large loaves. Comments: Mrs. Kostyra has two tips for perfect stollen: Avoid using too much flour when rolling out the dough; excess flour results in a tougher bread. And, cover unused dough with plastic wrap, not a damp towel, to prevent a skin from forming. Stollen, a traditional German Christmas bread, originated from a Dresden recipe dating back to 1329. The shape and folds of the yeast-leavened bread are said to represent the swaddling clothes of the baby Jesus. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 large loaves" - - - - - - - - - - - - - - - - - - - Per serving: 11444 Calories (kcal); 296g Total Fat; (23% calories from fat); 296g Protein; 1914g Carbohydrate; 1313mg Cholesterol; 3326mg Sodium Food Exchanges: 73 1/2 Grain(Starch); 13 Lean Meat; 0 Vegetable; 41 1/2 Fruit; 48 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberries With Crisp Wontons Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 wonton wrappers 1 tablespoon unsalted butter -- melted 2 tablespoons sugar -- plus 1 teaspoon sugar 2 pints fresh strawberries -- hulled 1 pint heavy cream 1 pinch five-spice powder or cinnamon or ground cloves Heat oven to 425 degrees. Brush both sides of wonton wrappers lightly with melted butter. Spread 2 tablespoons sugar on a plate, and press skins into sugar to coat evenly on both sides. Place on a buttered nonstick baking sheet. Bake for 4 to 5 minutes, or until wontons begin to turn golden brown. Turn, and cook an additional 2 minutes or until evenly browned. Remove from baking sheet, and let cool. Slice the strawberries, and toss with 1 teaspoon sugar. Whip the cream with five-spice powder, cinnamon, or cloves. Divide strawberries among four plates. Top with cream and a crisp wonton, and serve. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 508 Calories (kcal); 47g Total Fat; (81% calories from fat); 3g Protein; 21g Carbohydrate; 171mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 9 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Malted Milk Shake Recipe By :Martha Stewart Serving Size : 2 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 4 tablespoons malted-milk powder - (to 5 tbspns) 1 pint vanilla ice cream 1 cup sliced frozen strawberries or 1 1/2 cups sliced fresh strawberries Combine all ingredients in blender. Serve immediately. Garnish each shake with a fresh strawberry. This recipe yields 2 large shakes. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 21g Total Fat; (47% calories from fat); 11g Protein; 40g Carbohydrate; 83mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from "Favorite Comfort Food" by Martha Stewart ($24.95). Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Strawberry Mango Smoothie Recipe By :Doug Green Serving Size : 4 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup strawberries -- stems removed 1 medium mango -- peeled, and cut into 1/2" cubes - (abt 1 cup) 2 cups freshly-squeezed orange juice Line a baking sheet with parchment paper. Place strawberries and mango on prepared sheet in a single layer. Place baking sheet in freezer until fruit is frozen, about 2 hours. Place orange juice, strawberries, and mango in blender. Process until smooth. Serve immediately. This recipe yields 4 servings. Comments: While Martha uses fresh strawberries, mango, and orange juice, you can substitute your favorite fruit for this recipe Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Doug Green, Owner, Lucky's Juice Joint, 170 Second Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Strawberry Napoleon Recipe By :Recipe from Eberhard Muller Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package thawed frozen puff pastry - (17 1/4 oz) 1/2 cup confectioners' sugar -- plus 2 tablespoons confectioners' sugar 1/2 cup heavy cream 1/2 cup crème fraîche 1 split vanilla bean -- seeds scraped 2 pints strawberries (preferably Alpine) === RASPBERRY COULIS === 1 pint raspberries 2 tablespoons superfine sugar - (to 3 tbspns) Heat the oven to 350 degrees. Unfold puff pastry, and place on two baking sheets. Bake until the dough has puffed but is still soft and not yet browned, 7 to 10 minutes. Set a wire rack directly on top of the dough, and press gently to flatten to about 1/8 inch. Bake until lightly browned, 8 to 10 minutes. Cool on a wire rack. Transfer pastry to a cutting board. Increase the oven temperature to 475 degrees. Using a serrated knife, cut the pastry into eighteen 2- by 3-inch rectangles. (If you have extra pastry, cut out a few more rectangles to replace any that break.) Evenly dust the pastry with 1/2 cup confectioners' sugar. Return to the baking sheet and bake until the sugar is melted to a glaze, and the pastry is browned, 2 to 3 minutes. Transfer to a rack, and let cool. (This can also be done under a broiler, watched very closely.) In a medium mixing bowl, combine the heavy cream and crème frâiche. Add the vanilla seed scrapings and the remaining 2 tablespoons confectioners' sugar; whisk until stiff. In a medium bowl, mash the berries with a fork. Stir in the sugar, using just enough to take the edge off the tartness. Let them macerate for 20 to 30 minutes to bring out the juices. Transfer to a blender or food processor and purée until smooth. Strain through a fine mesh sieve to remove the seeds, reserving the coulis. Adjust thickness if necessary with a little water. (Makes about 1/2 cup) To assemble the Napoleons, transfer the whipped cream into a disposable pastry bag. Cut off about 1/2-inch of the tip of bag with scissors. Pipe 1/4-inch-thick layer of whipped cream over twelve of the pastry rectangles. Top with a single layer of berries. Stack six of the filled pastries on top of the other. Top with the plain pastry. Place each on a dessert plate and drizzle about 2 tablespoons of raspberry coulis around the pastry. This recipe yields 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 13g Total Fat; (80% calories from fat); 1g Protein; 6g Carbohydrate; 45mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Eberhard Muller is Executive chef and partner; Lutèce Restaurant, 249 East 50th Street, New York, NY 10022. 212-752-2225 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry-Banana Sherbet with Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups strawberries - (2 pints) -- stemmed 4 medium ripe bananas 1/2 cup sugar 1 cup freshly-squeezed orange juice 3 tablespoons freshly-squeezed lemon juice 2 cups whole milk Place strawberries in a large bowl. Using a potato masher, mash the strawberries, and set aside. Place the peeled bananas and sugar in a medium bowl. Using the potato masher, mash until smooth. Add banana mixture to the strawberries, and mix well. Stir in the orange juice, lemon juice, and milk. Divide the mixture between four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9- by 13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 20g Carbohydrate; 11mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Strawberry-Mint Slush Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ice cubes 1 pint strawberries -- hulled 2 tablespoons freshly squeezed lemon juice 6 leaves fresh mint 2 tablespoons sugar Combine all ingredients in a high-speed blender and process until mixture has a slushy consistency. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Stroopwafel Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 pinch salt 2 large eggs 3/4 cup sugar 2 teaspoons pure vanilla extract 1 teaspoon pure lemon extract 1/3 cup unsalted butter -- melted and cooled === CARAMEL SAUCE === 1 cup sugar 1 tablespoon corn syrup 1 teaspoon lemon juice 6 tablespoons heavy cream 1/2 vanilla bean -- split and scraped 1 tablespoon unsalted butter Heat a nonstick pizzelle iron. In a large bowl, sift together all-purpose flour, baking powder, and salt; set aside. In a large bowl, whisk the eggs. Slowly add the sugar, and continue mixing until well blended. Whisk in the extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth. Slowly add the sifted flour mixture, and keep whisking until the flour is completely incorporated into the batter. Do not overmix. Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle around the center of each pattern on the heated pizzelle iron. Close the iron and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on a wire rack to cool. Combine sugar with a 1/4 cup of water, corn syrup, and lemon juice in a small saucepan over medium heat. Gently swirl until sugar dissolves. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes. Reduce the heat to low, and slowly add the cream, stirring with a wooden spoon. Be careful: The hot caramel will splatter when the cream is added. Add the vanilla bean and the butter, and stir until smooth. Strain the sauce through a fine strainer into a bowl, and set aside to cool. (Makes about 1 cup) When pizzelles are cool, trim to shape, if necessary. Spread half of the cookies with 1 1/2 tablespoons of cooled Caramel Sauce and sandwich together with a plain cookie, pressing gently to evenly spread caramel. Store in an airtight container up to 3 days. This recipe yields about 8 cookies. Comments: Stroopwafel is a Dutch confection that sandwiches caramel between waffle-like pizzelle cookies. What makes stroopwafels especially unique is the way they are eaten. The Dutch serve them with mugs of cocoa, coffee, or tea, and lay the stroopwafel across the rim of the cup, letting the steam warm and soften the cookie so it seems like it has just come from the oven. In Holland, the cookies are small so they can fit neatly over a demitasse cup, but this recipe produces larger cookies that are perfect for your favorite, oversize mug. Pizzelle cookies are common in Europe, where the batter is cooked on a special tool called a pizzelle iron. In Italy, pizelles are twisted into cones and filled with whipped cream, and they can also be used for cannoli shells and ice-cream cups. Because they harden as they cool, any shaping needs to be done while the cookie is still soft and warm. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 15g Total Fat; (33% calories from fat); 4g Protein; 61g Carbohydrate; 87mg Cholesterol; 101mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 3 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Baby Eggplant With Shalom Recipe By :Shalom Kadosh Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Corn oil 1/2 cup pine nuts 4 baby eggplants -- halved lengthwise 1 small English cucumber -- peeled, and cut into 1/4" dice 3 small tomatoes -- cut 1/4" dice 1 ounce flat-leaf parsley leaves -- finely chopped 1 medium garlic clove -- finely chopped 1 tablespoon freshly-squeezed lemon juice 4 mint leaves -- finely chopped 8 tablespoons tahini - (to 10 tbspns) Coarse salt -- to taste === GREEN TAHINI SAUCE === 1 cup tahini 1 cup flat-leaf parsley leaves - (packed) 1/2 cup freshly-squeezed lemon juice 3 medium garlic cloves Heat 1 tablespoon oil in a small saucepan. Add pine nuts, and cook over medium heat, stirring frequently until golden and fragrant, about 4 minutes. Transfer to a small bowl to cool. Set aside. Line a baking sheet with paper towels, and set aside. Heat 3 inches of oil in a medium stockpot to 350 degrees. Add eggplant, and fry until light golden brown, about 3 minutes. With a slotted spoon, transfer to prepared baking sheet to drain. In a medium bowl, combine cucumber, tomatoes, parsley, garlic, lemon juice, and mint. Add tahini, and stir to combine. Season with salt. For the Green Tahini Sauce: In a blender, combine all ingredients. Process until fine. Add water as necessary to achieve the consistency of a thick salad dressing. (Makes about 3 cups) Spoon about 1/2 cup filling onto each eggplant half. Mound the remaining filling in the center of a platter. Place filled eggplants on top. Spoon green tahini sauce around perimeter of platter. Sprinkle with pine nuts, and serve immediately. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 319 Calories (kcal); 27g Total Fat; (72% calories from fat); 10g Protein; 14g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Shalom Kadosh, executive chef of the Sheraton Jerusalem Plaza Hotel Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Bluefish With Sweet And Spicy Masala With Maya Recipe By :Maya Kaimal Serving Size : 6 Preparation Time :0:00 Categories : Fish (Ocean) Indian Main Dish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole bluefish - (2 to 3 lbs) -- cleaned 3/4 teaspoon cayenne 3/4 teaspoon turmeric 1 1/4 teaspoons salt 1 1/2 teaspoons ghee or unsalted butter -- (see below) 2 tablespoons broken cashews 2 tablespoons golden raisins 1/3 cup vegetable oil -- plus 1 tablespoon vegetable oil 4 cups sliced onions 1 tablespoon finely-chopped garlic 1 tablespoon finely-chopped ginger 2 fresh green chiles -- split lengthwise 4 teaspoons coriander 1 teaspoon cumin 1/2 teaspoon Garam Masala -- (see below) 1 cup chopped tomato 1 teaspoon freshly-squeezed lime juice 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint leaves 1/2 teaspoon sugar Cilantro sprigs -- for garnish Mint sprigs -- for garnish === GHEE === 1/2 cup unsalted butter - (1 stick) === GARAM MASALA === 4 whole star anise pieces 2 teaspoons fennel seeds 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2 teaspoons ground cardamom 1 teaspoon ground nutmeg Remove the head and tail from the fish. Butterfly by slicing it down the entire length of the belly side. Open it up, and carefully remove the backbone, starting from the neck. Remove any remaining bones. Fold the fish in half, skin-side out, and rub the skin with a mixture of 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, and 1/4 teaspoon salt. Marinate for 15 minutes. For the Ghee: In a heavy, preferably light-colored skillet, melt the butter over medium-low heat. The melted butter will sputter gently as the moisture boils out of it, and the bubbles will change from large to fine and foamy. Once the foam appears, push it aside every few seconds to see if the milk solids have settled to the bottom of the pan. When this sediment appears golden brown, remove it from the heat. Do not let it turn dark brown. Cool the ghee for a minute or two, then pour the liquid into a container with a tight-fitting lid, leaving most of the solids behind. Cool it completely, cover, and store at room temperature for 1 month or in the refrigerator for 3 months. Ghee turns to a solid as it cools, so bring it to room temperature before using, or melt it by placing the jar in which it is stored in hot water. (Makes about 1/2 cup) In a small skillet, heat the ghee over medium heat; add cashews, and sauté until golden. Remove to a plate. In the same skillet with the remaining ghee, sauté the raisins until they swell and brown slightly. Add them to the cashews, and set aside. For the Garam Masala: Place the star anise in a spice grinder, and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use. Grind the fennel seeds in the spice grinder to form a fine powder. Combine all the ingredients, and store in an airtight container away from the light. Keeps for 6 months. (Makes 1/4 cup) In a large skillet, heat 1/3 cup oil, and fry onions until the edges are nicely browned. Add garlic, ginger, and green chiles, and stir for 1 minute. Stir in coriander, remaining 1/2 teaspoon cayenne, cumin, remaining 1/2 teaspoon turmeric, garam masala, tomato, lime juice, cilantro, mint, remaining teaspoon salt, and sugar, and fry until the onions are well browned, and the mixture is thick and paste-like, adding enough water to keep it moist. Remove from the heat, and cool slightly. Open the fish, and spread one third of the onion mixture inside; fold it over to close. In the same skillet, push the remaining onion mixture to the sides of the pan. Add remaining 1 tablespoon oil, and place the fish in the middle. Cook, covered on medium-low heat, until the bottom of the fish is lightly browned, about 10 minutes. Carefully turn, and continue to cook until lightly browned, about 10 minutes more. Remove from heat. Carefully transfer the fish to a platter. Spread the remaining sauce over the fish. Sprinkle with cashews and raisins, and garnish with cilantro and mint; serve immediately. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 15g Total Fat; (69% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Maya Kaimal, Photo editor, Saveur magazine, 100 Sixth Avenue, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Cabbage With Mrs. Kostyra Recipe By :Recipe from Martha Kostyra, Martha Stewart's mother Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large green cabbage - (abt 2 1/2 lbs) 2 tablespoons unsalted butter 1 large onion -- chopped 1 garlic clove -- finely chopped 2 cups cooked rice 8 ounces ground beef 8 ounces ground pork Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon parsley flakes 1 medium green pepper -- grated 2 celery stalks with leaves -- finely chopped 4 cups tomato purée 1 peeled cored Granny Smith apple -- peeled, cored, and chopped 1/2 cup sour cream -- plus additional sour cream for garnish Using a paring knife, remove center core of cabbage. In a large stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan. Set aside. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling and starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven. In a large bowl, combine tomato purée and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or until cabbage is very tender. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to French oven, and stir to combine. Serve with additional sour cream. This recipe yields 6 to 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 451 Calories (kcal); 26g Total Fat; (51% calories from fat); 18g Protein; 37g Carbohydrate; 78mg Cholesterol; 725mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Mushrooms Recipe By :Recipe from Madeleine Kamman, chef and author Serving Size : 6 Preparation Time :0:00 Categories : Accompaniment Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small boleti or 1 large shiitake mushroom 2 tablespoons olive oil Salt Freshly-ground black pepper 1 medium yellow onion -- finely chopped 1 3/4 cups fresh Italian bread crumbs 3 slices prosciutto (paper-thin) -- very finely chopped 2 tablespoons finely-chopped fresh Italian parsley leaves 2 tablespoons finely-chopped fresh basil leaves 2 tablespoons chopped pine nuts Wash and dry the mushrooms; cut the edible part of their stems into 1/4-inch dice, and set aside. Using a melon baller, remove all the foamy "tubes" inside the cap of each mushroom and discard them. Heat 2 tablespoons olive oil in a skillet over medium-high heat, and sear the mushrooms 1 to 2 minutes on each side. Transfer them to an ovenproof baking dish, hollow-side up, and season with salt and pepper. Add the onion to the same skillet, and cook until translucent. Adding more oil if needed, stir in the mushroom stem dice, bread crumbs, prosciutto, parsley, basil, and nuts; mixing together until well blended, and cook for about 2 to 3 minutes or until heated throughout. Season with salt and pepper to taste. Spoon an equal amount of the mixture into each mushroom cap. Drizzle more olive oil over the top of each mushroom, transfer baking dish to oven, and bake 10 to 15 minutes, alongside the beef. Makes 6. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 5g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with "Beef Fillet Roasted in Salt" (see recipe). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Nicoise Tomatoes Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium red onion -- cut 1/4" slices 1 teaspoon olive oil -- plus 1 tablespoon olive oil 2 teaspoons salt -- to taste freshly-ground black pepper -- to taste 8 fingerling potatoes or other small potatoes - (abt 1/2 oz ea) 6 beefsteak tomatoes - (12 oz ea) 1/4 cup capers -- rinsed 4 ounces arugula -- chopped 4 teaspoons black olive paste 1/4 cup nicoise olives -- halved 1 teaspoon fresh lemon juice 1 teaspoon balsamic vinegar 2 cans white tuna in oil - (6-oz ea) -- drained Heat grill to medium hot. Brush the onions with 1 teaspoon olive oil, and sprinkle to taste with salt and pepper. Cook on the grill until soft and golden, 3 to 5 minutes per side. Remove from grill, and let cool. If you don't have a grill, cook onions under a hot broiler. Meanwhile, fill a medium saucepan with cold water, and add salt and potatoes. Set pot over high heat, and bring to a boil. Reduce heat; simmer until potatoes are fork tender, 10 to 14 minutes. Drain potatoes, let stand until cool enough to handle, and rub off as much skin as possible. Trace a circle with the point of a knife extending about 1 inch beyond edges of tomato core. Using a sharp knife held on a diagonal, cut along circle, removing core in one cone-shaped piece; discard. Slice the potatoes into long halves or quarters, depending on size and type used. Combine the onions, potatoes, capers, arugula, olive paste, olives, 1 tablespoon olive oil, lemon juice, and balsamic vinegar in a large mixing bowl; toss. Crumble in the tuna, and toss gently. Adjust the seasoning to taste with salt and pepper. Season the cavity of each tomato with salt and pepper. Fill each tomato with tuna mixture. These will hold well at room temperature for at least 1 hour. Makes 6 servings. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 3g Total Fat; (76% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 766mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Submarine Sandwich With Maggie Recipe By :Maggie Rotanz, Martha Stewart's friend Serving Size : 24 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 heads romaine lettuce -- shredded Olive oil -- to taste Red wine vinegar -- to taste Coarse salt -- to taste Freshly-ground black pepper -- to taste Dried oregano -- to taste 1 Italian bread loaf with sesame seeds -- 3-foot 1 cup best-quality mayonnaise 3/4 pound oven-roasted turkey -- thinly sliced 3/4 pound baked ham -- thinly sliced 3/4 pound Genoa salami -- thinly sliced 3/4 pound soppressata salami -- thinly sliced 3/4 pound provolone cheese -- thinly sliced 4 large vine-ripened tomatoes -- thinly sliced 24 mini baseball pennants or toothpicks Put shredded lettuce in a bowl, and drizzle lightly with oil and vinegar; season with salt, pepper, and oregano. Using a sharp, serrated knife, cut bread in half lengthwise. With your hands, pull out the soft center from the bread. Using a spatula, spread mayonnaise evenly over each bread half. On bottom bread half, evenly layer turkey, ham, Genoa salami, soppressata, provolone, and tomatoes. Add layer of lettuce. Top with remaining bread half. Cut sandwich into triangles, and secure with mini baseball pennants or toothpicks. Serve immediately, or chill until ready to serve. This recipe yields 24 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 4g Total Fat; (57% calories from fat); 5g Protein; 2g Carbohydrate; 10mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sugar Buns With Nancy Recipe By :Nancy Silverton Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Melted unsalted butter -- for muffin tin 1 cup light-brown sugar -- lightly packed 3 teaspoons ground cinnamon All-purpose flour -- for rolling 1/2 cup granulated sugar 1 recipe Croissant Dough -- (see recipe) Lightly coat a 3/4-cup-capacity muffin tin with melted butter. (Nancy recommends using large muffin tins (3/4-cup capacity) to allow the buns to properly rise; if you don't have oversize tins, cut the dough to a smaller size.) In a small bowl, combine brown sugar and 2 teaspoons cinnamon. Set aside. On a lightly floured work surface, roll the dough into a 12- by 21-inch rectangle, 1/4-inch thick, flouring dough as necessary. Lift dough to help maintain a rectangular shape and even thickness. Trim edges straight, and brush off any excess flour. With the long side parallel to the edge of your work surface, spread an even layer of the sugar mixture over the dough, leaving a 1 1/2-inch border along the bottom. Gently roll over the filling a few times with a rolling pin. Fold the top edge of dough over about 1 inch. Roll dough inward, tucking it under with your thumbs as you work your way along the entire roll. Gently rock dough back and forth while tucking it under, keeping it taut and even. When finished, roll it back and forth a few times until sealed. Place roll seam-side down, and trim the ends, keeping it about 24 inches long. Slice roll into twelve 2-inch-wide pieces. Working with one piece at a time, stretch the tail end (about a 1 1/2-inch piece) of each bun slightly until it covers the flat side of the coil. Place each bun tail-side down into prepared muffin tin. Set aside in a warm place to rise until almost doubled in size and spongy, 2 1/2 to 3 hours. Adjust oven rack to the middle. Heat oven to 400 degrees. Transfer muffin tin to oven, and bake for 25 minutes. In a small bowl, combine granulated sugar and remaining 1 teaspoon cinnamon. Remove buns from oven, and let cool, about 5 minutes. Roll buns in the cinnamon-sugar topping, generously coating them. Serve immediately. This recipe yields 12 buns. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-13-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Nancy Silverton, La Brea Bakery, 624 S. La Brea Avenue, Los Angeles, CA. Adapted from "Nancy Silverton's Pastries from the La Brea Bakery," by Nancy Silverton (Copyright 2000 by Nancy Silverton) Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sugar Cookies Recipe By :Martha Stewart Serving Size : 16 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour -- sifted 1/2 teaspoon salt 1 teaspoon baking powder 1/2 pound unsalted butter 2 cups sugar 2 large eggs 2 teaspoons vanilla extract or fresh lemon juice In a large bowl, sift together flour, salt, and baking powder. Set aside. With an electric mixer, cream butter and sugar until fluffy. Beat in eggs. Add flour mixture; mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic; chill for about 30 minutes. Heat oven to 325 degrees. On a floured surface, roll dough to 1/8-inch thick. Cut into desired shapes. Transfer to ungreased baking sheets, and refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until edges start to brown. Cool on wire racks before decorating. This recipe yields about 16 large cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 12g Total Fat; (34% calories from fat); 4g Protein; 49g Carbohydrate; 54mg Cholesterol; 106mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Martha Stewart Living Magazine, Mar 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sui Choy Slaw Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SALAD === 5 grated carrots -- to 6 1 head Sui Choy * -- sliced Snow pea shoots, tatsoi *, or mesclun greens === SUI CHOY SLAW DRESSING === 1/3 cup fresh orange juice 1/4 cup cider vinegar 2 tablespoons sugar 2 tablespoons Dijon mustard 1 tablespoon vegetable oil 1 teaspoon salt Freshly-ground black pepper -- to taste * Note: Sui Choy and tatsoi are members of the cabbage family. To make the Sui Choy Slaw Dressing: In a small bowl, mix all ingredients together, and add salt and pepper to taste. (Makes about 1/2 cup) To make the Salad: Combine carrots, Sui Choy and dressing, mix well. Place slaw on a bed of pea shoots, tatsoi or mesclun greens. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 4g Total Fat; (31% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 654mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Summer Corn Chowder Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces bacon -- diced 1 small onion -- peeled, diced 2 celery stalks -- diced 8 sprigs thyme Salt Freshly-ground black pepper 3 cups chicken stock -- skimmed of fat 3 ears yellow corn kernels 5 ounces fingerling potatoes -- sliced 1 poblano chile -- seeded, diced 1 1/2 cups half-and-half Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towels, and set aside. Discard all but 2 tablespoons of bacon fat. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half and half, simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 15g Total Fat; (62% calories from fat); 10g Protein; 9g Carbohydrate; 24mg Cholesterol; 2086mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Summer Red Or White Sangria Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ripe peach -- pitted and sliced 1 red apricot -- pitted and sliced 5 strawberries -- sliced in thirds 1 seedless orange -- sliced in rounds 1 pinch granulated sugar 1/4 cup brandy, Grand Marnier or Cointreau 1 bottle dry red or white wine such as Spanish rioja or Bordeaux 2 tablespoons superfine sugar 2 cups freshly-squeezed orange juice Macerate the fruits in granulated sugar and 1/4 cup brandy, Grand Marnier, or Cointreau. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve. This recipe yields 6 to 8 servings. Tip: Change the fresh fruit according to the season. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Summer Sundaes Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 pint heavy cream 1 vanilla bean -- split 2 pints sorbet -- see * Note 1 pint vanilla ice cream 2 ripe peaches -- sliced 2 ripe plums -- sliced 1/2 pint raspberries 1/2 pint blueberries 1/2 pint strawberries -- hulled 1 pint figs -- halved 1 cup pecan halves -- toasted * Note: Use premium quality sorbet in two flavors such as raspberry and mango. Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium-high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case the sugar boils over, and scrape in the vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving. Scoop sorbets and ice cream into serving dishes, drizzle with caramel, spoon fruit over sauce, and serve, garnished with pecans. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "12-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 683 Calories (kcal); 32g Total Fat; (40% calories from fat); 5g Protein; 102g Carbohydrate; 74mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 6 Fat; 5 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Jul/Aug 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Summer Vegetable Gratin Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large leeks 1 medium zucchini 1 medium yellow squash 3 tablespoons olive oil Salt -- to taste Fresh ground pepper -- to taste 2 tablespoons plain bread crumbs 2 tablespoons parmesan cheese -- grated 1 clove garlic -- minced 2 teaspoons fresh thyme Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut the white and light green parts into 1/4-inch thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. Slice the zucchini and yellow squash diagonally into 1/4-inch thick slices. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them. In a small bowl, combine bread crumbs, parmesan, garlic, thyme and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes. Makes 4 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 11g Total Fat; (67% calories from fat); 3g Protein; 9g Carbohydrate; 2mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sun Tea (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons loose tea leaves such as Earl Grey, jasmine, English-breakfast or any good-quality loose tea Wrap tea in a 9- by 9-inch piece of cheesecloth, four layers thick. Tie with a long piece of kitchen twine to make sachet. Place sachet in gallon jar with end of twine hanging out of jar. Fill jar with cold water. Cover, and place in sun until brewed to desired strength, about 4 hours. Remove and discard sachet. Chill tea in refrigerator before serving. This recipe yields 1 gallon. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 gallon" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Sunflower Sugar Cookies With Royal Icing Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === COOKIES === 4 cups all-purpose flour -- sifted 1/2 teaspoon salt 1 teaspoon baking powder 1/2 pound unsalted butter - (2 sticks) 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract (or 2 tspns fresh lemon juice and zest of 2 lemons) === ROYAL ICING === 2 large egg whites -- or more to thin icing 4 cups sifted confectioners' sugar -- or more to thicken icing Juice of 1 lemon 3 drops glycerin -- (optional) Paste or gel food coloring Cookies: In a large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes. Heat oven to 325 degrees. On a floured surface, roll dough to 1/8" thick. Cut into sunflower shapes. Transfer to ungreased baking sheets and refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until edges just start to brown. Cool on wire racks; decorate as desired. Royal Icing: Beat the egg whites until stiff but not dry. Add sugar, lemon juice, and glycerin; beat for 1 minute or more. If icing is too thick (A thicker icing is best for piped designs), add more egg whites; if it is too thin (A thinner consistency is good for making a flat background, since it spreads smoothly), add more sugar. Add food coloring as desired. Remember, a little goes a long way. (Makes 2 1/2 cups) Techniques for Icing: A thin coat of royal icing makes a good foundation for further decorating. If you don't want colors to bleed, let icing dry for 24 hours. Embellish by piping on designs using a pastry bag fitted with coupler and various sized tips. For these cookies, Martha Stewart used plain number 3, 4 and 70 tips. (Use a number 70 tip for creating leaves.) Application: The sunflower's decoration were made with contrasting colors of royal icing. Fill as many pastry bags as you have colors and pipe on as desired. It's not necessary to let each color dry before applying another. To fill a pastry bag, cuff the open end over one hand and use a spatula to scrape in icing. Twist the half-full bag closed so that icing won't leak out the top. This recipe yields 16 large cookies. Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g Protein; 65g Carbohydrate; 31mg Cholesterol; 149mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sushi Rice Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Japanese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Short or medium grain rice 3 tablespoons Rice vinegar 1 tablespoon Sugar 1 1/2 teaspoons Kosher salt Place the rice in a bowl, and gently rinse with cold water three or four times. Transfer to a strainer, and let rest about 20 minutes. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. For each serving, spoon 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. Refrigerate leftovers. Makes 3 cups. Comments: Leftovers serving suggestion: Place a large scoop of cold rice in a favorite bowl and top with a splash of steaming Japanese green tea; the tea warms the rice, and its slightly bitter taste complements the rice's sweetness. Paired with a salad, sticky rice warmed with green tea makes for a delicious light lunch or snack. Recipe Source: Martha Stewart Living - Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32.50) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 15g Carbohydrate; 0mg Cholesterol; 2821mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sweet and Sour Rice Noodle Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pineapple 2 teaspoons light brown sugar 1 1/2 teaspoons salt 1 tablespoon fresh lime juice -- plus 2 teaspoons fresh lime juice 1 pinch red pepper flakes 1 dash fish sauce -- (optional) 1 large ripe tomato 1 cup vegetable oil 3 medium shallots 8 ounces Banh Pho rice noodles -- see * Note 1 cup mint leaves 1/4 cup roasted peanuts -- chopped * Note: The best noodle to use is a half inch wide, flat rice variety that looks clear before it is cooked and turns white after. Trim, core and cut the pineapple in half lengthwise. Set half the pineapple aside, and roughly chop the remaining half. Pulse the chopped pineapple in a food processor five or six times to create a chunky puree. Transfer to a small bowl, and combine with sugar, 1/2 teaspoon salt, 1 tablespoon lime juice, red pepper flakes, and a few dashes fish sauce, if desired. Set aside. Chop the tomato into 3/4-inch dice. In a small bowl, combine the tomato, the remaining 1 teaspoon salt, and remaining 2 teaspoons lime juice. Set aside to marinate for 20 minutes. Meanwhile, peel and thinly slice the shallot. Heat vegetable oil in a small saucepan over medium-low heat until it is hot enough that a shallot slice dropped in the oil bubbles and floats to the surface. Stir in remaining shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon, and drain on paper towels. Set aside. The shallots can be made well ahead of time and stored in an airtight container once they've cooled. Bring a large pot of salted water to a boil. Add rice noodles, and cook until al dente, 6 to 7 minutes. Drain in a colander, and rinse with cold water to stop the cooking. Cut the remaining pineapple into 1/4-inch thick wedges. Toss pineapple in a large bowl along with the rice noodles, pineapple dressing, tomato marinade, mint leaves, and peanuts. Serve immediately, garnished with the fried shallots. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 540 Calories (kcal); 55g Total Fat; (88% calories from fat); 1g Protein; 14g Carbohydrate; trace Cholesterol; 811mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet and Sour Slaw with Apple and Fennel Recipe By :Recipe from Chris Kimball Serving Size : 6 Preparation Time :0:00 Categories : Fruit Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green cabbage -- shredded fine salt and freshly ground pepper 1/2 small red onion -- chopped fine 1 tablespoon honey 2 tablespoons rice-wine vinegar 2 tablespoons olive oil 1 teaspoon mustard 2 teaspoons minced fresh tarragon leaves 1 large peeled cored Granny Smith apple cut into 1/4-inch pieces 1 medium fennel head -- sliced thin 1. Toss cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in resealable plastic bag and refrigerated overnight.) 2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper, cover, and refrigerate until ready to serve. Makes about 5 cups; serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 5g Total Fat; (70% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Chris Kimball is the author and editor of "The Yellow Farmhouse Cookbook" and the editor "Cooks Illustrated" magazine Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet and Spicy Pumpkin Seeds Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin seeds 5 tablespoons sugar 1/4 teaspoon coarse salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 pinch cayenne pepper -- or to taste 1 1/2 tablespoons peanut oil Heat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. Makes 1 cup. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 20g Total Fat; (41% calories from fat); trace Protein; 63g Carbohydrate; 0mg Cholesterol; 472mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Cardamom Crackers Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 tablespoon chopped pistachio nuts 1 tablespoon unsweetened shredded coconut 1/2 cup unsalted butter -- room temperature 1 large egg -- separated 1/2 teaspoon pure vanilla extract 1 cup all-purpose flour -- plus more 1 1/2 teaspoons ground cardamom -- see * Note 1/4 teaspoon salt * Note: To prevent losing any of the essential oils, it's best to buy cardamom in the pod and grind it as needed; you won't need much of it -- a small amount adds an outsize flavor. Heat oven to 350 degrees. Place 1 tablespoon sugar in a small bowl. Add pistachios and coconut, and stir to combine; set aside. In the bowl of an electric mixture fitted with the paddle attachment, combine butter and remaining 7 tablespoons sugar. Beat on medium speed until well blended. Add egg yolk and vanilla extract, and beat until light and fluffy, about 2 minutes. Add flour, cardamom, and salt. Beat on low speed until smooth. Wrap in plastic, and refrigerate until firm, about 2 hours. Place dough on a Silpat (a French nonstick baking mat). With a floured rolling pin, roll out a 12- by 8-inch rectangle about 1/4-inch thick. Use a pizza wheel to create straight sides, discarding scraps. Carefully transfer Silpat to a baking sheet. Cut into twenty-four 2-inch squares. Brush with egg white, and sprinkle evenly with pistachio mixture. This recipe yields 24 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 4g Total Fat; (50% calories from fat); 1g Protein; 8g Carbohydrate; 18mg Cholesterol; 25mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Curry Mayonnaise Recipe By :Michael Formichella Serving Size : 0 Preparation Time :0:00 Categories : Condiments Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons hot curry powder 1 cup Basic Mayonnaise -- (see below) 1/4 cup tamarind-date sauce 2 tablespoons sweetened coconut milk 1 pinch salt === BASIC MAYONNAISE === 3 large egg yolks 2 tablespoons champagne vinegar 2 tablespoons Dijon mustard juice of 1 lemon 2 dashes Tabasco sauce Fine sea salt 2 cups vegetable oil - (to 2 1/2 cups) To make the Basic Mayonnaise: In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week. (Makes 3 cups) To make the Sweet Curry Mayonnaise: In a small skillet over medium-low heat, toast curry powder, stirring frequently, until aromatic, about 2 minutes. Transfer to a small bowl to cool. In a small bowl, combine mayonnaise, tamarind-date sauce, curry powder, coconut milk, and salt. Stir to combine. Keep refrigerated, in an airtight container, for up to 1 week. This recipe yields about 1 cup. Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 17g Total Fat; (74% calories from fat); 10g Protein; 3g Carbohydrate; 638mg Cholesterol; 536mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Michael Formichella, executive chef, Belgo Nieuw York, 415 Lafayette Street, New York, NY 10003. 212-253-0594. Fax: 212-253-6059. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potatoes For Babies Recipe By :Stephana Bottom Serving Size : 0 Preparation Time :0:00 Categories : Baby Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds sweet potatoes -- skin on, and cut into 2" pieces Arrange sweet potatoes on a steamer rack in a large pan over 1 inch of water. Cover and bring to a boil. Reduce heat. Steam until tender, about 12 minutes. Pulse in a food processor, or pass through a food mill fitted with a medium disk. Add formula, breast milk, or boiled and cooled water as needed. Fill 1/4-cup plastic containers or ice-cube trays with purée. Use same method for new or baking potatoes and any winter squash. This recipe yields 3 cups or about 30 cubes. Comments: Remember to start with silky, smooth purées. You can work up to thicker textures as the baby gets older. If the purée is too thick, you can loosen it with breast milk, formula, or boiled water. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 858 Calories (kcal); 2g Total Fat; (2% calories from fat); 13g Protein; 198g Carbohydrate; 0mg Cholesterol; 106mg Sodium Food Exchanges: 13 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Stephana Bottom, Senior Food Editor, Martha Stewart Living Nutr. Assoc. : 0 0 * Exported from MasterCook * Sweet Potatoes with Marshmallow Topping Recipe By :Recipe from Jane Heller Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans sweet potatoes in heavy syrup - (40 oz ea) -- drained 1/2 cup unsalted butter -- cut up 1 can crushed pineapple - (20 oz) 1 cup maple syrup -- or more 1 package large marshmallows - (10 oz) Heat oven to 350 degrees. Place sweet potatoes, butter, pineapple, and maple syrup in a 9- by 13-inch glass baking dish. Combine well, using a potato masher. Place in oven, and bake until bubbling, about 45 minutes. Top with marshmallows, and continue to bake for 15 minutes until marshmallows are soft, but not completely melted. Serves 8 to 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 12g Total Fat; (49% calories from fat); trace Protein; 26g Carbohydrate; 31mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Sweet-Potato Spoon Bread Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Breads/Rolls Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large sweet potatoes 1/4 cup yellow cornmeal 2 cups milk 4 tablespoons unsalted butter 1/4 cup light-brown sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 cup all-purpose flour 1/4 cup honey 4 large eggs 1 cup heavy cream Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins. Reduce heat to 35O degrees. In medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool. Butter a two-quart baking dish. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 21g Total Fat; (53% calories from fat); 7g Protein; 34g Carbohydrate; 158mg Cholesterol; 343mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swiss Chard Bundles With Sun Dried Tomato And Ricotta Filling Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Cheese Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces sun-dried tomatoes 1/2 cup pine nuts -- toasted 2 large Swiss chard bunches -- see * Note 1/4 cup extra-virgin olive oil -- plus more 1 large yellow onion -- finely chopped Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 cups whole-milk ricotta cheese * Note: When buying Swiss chard, choose bunches with large leaves, since the leaf is the most tender part of the plant. The leaves should be fresh and crisp and the ribs stiff; the stems should never be cracked or dried. Separate the leaves from the ribs before cooking. Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling. Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 23g Total Fat; (75% calories from fat); 6g Protein; 11g Carbohydrate; 0mg Cholesterol; 224mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swiss Chard Bundles With Tomato And Mozzarella Filling Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Cheese Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large Swiss chard leaves -- see * Note 12 slices tomato - (ea 1/4" thick) 12 slices fresh mozzarella - (ea 1/4" thick) Coarse salt -- to taste Freshly-ground black pepper -- to taste Extra-virgin olive oil -- to taste * Note: When buying Swiss chard, choose bunches with large leaves, since the leaf is the most tender part of the plant. The leaves should be fresh and crisp and the ribs stiff; the stems should never be cracked or dried. Separate the leaves from the ribs before cooking. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a slice of tomato in center of leaf; top with a slice of cheese. Sprinkle with salt and pepper, and drizzle with oil. Fold bottom of leaf over contents. Fold in sides. Fold leaf over to completely enclose contents. Repeat with remaining leaves, tomatoes, and mozzarella. Heat a grill pan over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); trace Total Fat; (7% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 258mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Swiss Chard Ravioli Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ruby chard -- washed and dried 1 1/2 tablespoons unsalted butter 1 medium shallot -- minced (or 3 green onions, chopped) 6 sprigs thyme Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 3/4 cups chicken stock 6 tablespoons freshly-grated Parmesan 24 wonton wrappers, 3 1/2" square 1 egg -- lightly beaten Separate stems of chard from leaves. Dice stems and coarsely chop leaves. There should be about 3 cups of packed leaves. Melt butter in a medium skillet over medium heat. Add shallot and cook, stirring, until translucent, about 30 seconds. Add chard leaves, 3/4 teaspoon thyme leaves, salt, and pepper to taste. Cook, stirring, until completely wilted, about 2 minutes. Transfer to a medium bowl, and refrigerate until cool, about 5 minutes. Sir in ricotta, Parmesan, salt and pepper to taste. Combine stock, 1 sprig thyme, and chard stems in a small saucepan. Bring to a boil. Lower heat to a simmer, and cook for 3 minutes. Remove from heat. Allow to sit until the liquid is dark pink, 5 to 10 minutes. Strain through a sieve, season with salt and pepper, and reserve. Lay 12 wonton wrappers on a clean work surface. Place a slightly heaping tablespoon of filling in center of each wrapper. Brush edges with beaten egg. Top each square with a second wrapper. Press edges together to seal. Cook ravioli in a large pot of lightly salted boiling water until translucent and floating, about 1 to 2 minutes. (Work in batches if necessary.) Remove from water with a slotted spoon. Ladle about 1/4 cup broth into each of four shallow bowls. Place 3 ravioli in each bowl. Garnish with remaining thyme leaves. This recipe yields 4 servings. Comments: This recipe will not use an entire package of wrappers as each package contains about 100 wrappers. Remaining wrappers can be frozen. Simply wrap well in plastic, and freeze. If desired, they can be broken down into small batches, for example for the amount needed for a recipe. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 6g Total Fat; (64% calories from fat); 2g Protein; 5g Carbohydrate; 58mg Cholesterol; 958mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tabbouleh Salad In Pita Pockets Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Grains Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulghur wheat 1 cup finely-chopped flat-leaf parsley leaves 1/2 cup thinly-sliced scallions - (abt 8 med) -- use white and light-green parts only 2 medium tomatoes -- seeded, and cut into 1/4" dice 1 large European cucumber -- peeled, seeded, and cut into 1/4" dice 1/2 cup finely-chopped mint 1/3 cup freshly-squeezed lemon juice 1/3 cup extra-virgin olive oil Coarse salt Freshly-ground pepper 1 3/4 cups crumbled feta cheese -- 1/2 lb. 8 lettuce leaves -- washed, spun dry 4 pitas - (8" dia) -- halved Place bulghur in a medium bowl. Add enough hot water to cover by 1 inch. Soak 1 hour. Drain through a fine-mesh sieve. Leave in sieve set over bowl for 1 hour to dry. In a large bowl, place bulghur, parsley, scallions, tomatoes, cucumber, mint, lemon juice, olive oil, salt, and pepper. Toss to combine. Add feta, and gently fold it in. Taste, and adjust for seasoning. Place a lettuce leaf in each pita half. Fill with tabbouleh, and serve immediately. This recipe yields 8 servings. Comments: Bulghur results when grains of wheat are partially steamed, then dried and crushed. When it's rehydrated, bulghur can be enjoyed as a healthy cereal, a high-protein rice substitute, or the base for tabbouleh. Believed to have originated in Lebanon, tabbouleh is a staple in the cuisine of a region many historians believe was among the first in the world to cultivate wild grains, growing wheat and other crops along the fertile banks of the Euphrates and other rivers. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 16g Total Fat; (82% calories from fat); 5g Protein; 3g Carbohydrate; 29mg Cholesterol; 370mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tamale Pie Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beef Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- for baking dish 2 tablespoons extra-virgin olive oil 1 medium yellow onion -- coarsely chopped 1/2 medium green bell pepper -- coarsely chopped 1 pound ground beef 2 garlic cloves -- finely chopped 4 teaspoons hot-chili powder 1/2 teaspoon dried oregano 1 tablespoon coarse salt -- plus 3/4 teaspoon coarse salt Freshly-ground black pepper -- to taste 1/2 cup green olives with pimento -- coarsely chopped 1 cup tomato sauce 1 1/2 cups yellow cornmeal 1 cup scallions, white and light-green parts -- chopped 2 tablespoons grated Parmesan cheese Heat oven to 350 degrees. Butter a 9- by 11-inch baking dish; set aside. In a medium skillet, heat oil over medium-high heat. Add onion and green pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add ground beef, garlic, chili powder, oregano, 3/4 teaspoon salt, and black pepper. Cook for 5 minutes, stirring frequently. Stir in olives and tomato sauce. Simmer, uncovered, for 5 minutes. In a medium saucepan, bring 1 1/2 quarts of water to a boil. Add remaining 1 tablespoon salt. Slowly add cornmeal, whisking constantly, for 5 minutes. Remove from heat, and stir in scallions. Spread half of cornmeal mixture evenly into bottom of prepared pan. Top with meat mixture. Cover with remaining cornmeal mixture; sprinkle with Parmesan. Bake for 30 minutes. Remove from oven, and let stand 10 minutes before serving. This recipe yields 6 to 8 servings. Comments: Popular during the meat rationing of World War I, these pies offered an excellent way for American women to continue providing flavorful meals for their families. Today, tamale pies are perfect for picnics, potluck suppers, and family-style meals. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 26g Total Fat; (53% calories from fat); 17g Protein; 32g Carbohydrate; 66mg Cholesterol; 1506mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tapenade Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Kalamata or nicoise olives 1 garlic clove -- peeled 1 tablespoon capers -- rinsed, drained 3 oil cured anchovies Zest of 1/2 lemon Freshly-ground black pepper -- to taste 1 teaspoon dijon mustard -- (optional) 2 tablespoons chopped parsley -- (optional) 1 tablespoon olive oil - (to 2 tbspns) 1 baguette Pit olives. Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together. Serve on baguette that has been sliced into rounds and toasted. Makes 1 cup. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1255 Calories (kcal); 14g Total Fat; (10% calories from fat); 41g Protein; 237g Carbohydrate; 0mg Cholesterol; 2907mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve this spread as an hors d'oeuvre on toasted rounds, sandwiches, grilled chicken or fish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tarragon Chicken Salad Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Chicken Poultry Salads/Dressings Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Softened butter 2 Onions -- peeled, sliced thin Fresh herbs such as parsley, thyme, bay leaves 16 whole Chicken breasts Juice of 2 lemons Salt and freshly ground pepper 4 tablespoons Chopped fresh tarragon (or 4 tspns dried tarragon) 3/4 cup Sour cream 3/4 cup Mayonnaise 4 cups Finely chopped celery 3 cups Chopped pecans -- optional === CARROT BREAD === 1/2 pound Unsalted butter -- room temperature 1/2 cup White sugar 1/2 cup Brown sugar 3 Eggs 2 cups All-purpose flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1 teaspoon Salt 2 teaspoons Cinnamon 3 cups Grated carrots 1 cup Coarsely chopped walnuts Make the Carrot Bread: Heat the oven to 350 degrees. Butter a 9- by 5- by 3-inch loaf pan. Cream the butter with the white and brown sugar, and beat until fluffy. Add eggs, and beat well. Sift together the dry ingredients, and beat into the egg mixture. Fold in the carrots and walnuts. Mix thoroughly. Pour batter into the prepared pan. Bake for approximately 1 hour. Cool on rack. Heat oven to 375 degrees. Butter a baking pan (or pans) very generously. Scatter onion slices and herbs in the pan, and lay the halved breasts on top, skin-side up in a single layer. Sprinkle with lemon juice and salt and pepper. Roast for 30 to 40 minutes, or until just barely done. Do not overcook. Cool. Remove the skin and bones from the meat, and cut or shred into cubes or slivers. Put in a bowl, and mix with salt, pepper, and tarragon to taste. Mix sour cream and mayonnaise together, and stir into chicken a little at a time until creamy but not wet. Mix in more sour cream and mayonnaise if necessary. Taste for seasoning. Add the celery and pecans, if using. To serve, spoon chicken salad onto thin slices of carrot bread, or use thin rounds of French bread or cucumber slices. Makes 8 quarts. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 15258 Calories (kcal); 1049g Total Fat; (61% calories from fat); 1057g Protein; 414g Carbohydrate; 4162mg Cholesterol; 8613mg Sodium Food Exchanges: 17 Grain(Starch); 143 1/2 Lean Meat; 14 Vegetable; 0 Fruit; 104 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tarragon Chicken Salad Sandwiches Recipe By :Recipe from Eli Zabar; Owner; Eli's Vinegar Factory, 431 East 91st Street, NY, NY Serving Size : 2 Preparation Time :0:00 Categories : Chicken Poultry Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole boneless skinless chicken breast -- poached 1 loaf whole-grain bread -- ends removed 2 tablespoons freshly-squeezed lemon juice 3/4 cup mayonnaise 1 sprig fresh tarragon -- chopped Salt -- to taste Freshly-ground black pepper -- to taste Cut poached chicken breast into 1-inch chunks. Place in a medium bowl, and add lemon juice. Toss to combine. Add mayonnaise, tarragon, and salt and pepper to chicken mixture. Stir to combine. Cut bread into 1/2-inch slices, lengthwise. Place a scoop of chicken mixture between two pieces of bread. Press firmly on sandwich to flatten. Slice sandwich in half or in quarters. Makes 2 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 722 Calories (kcal); 72g Total Fat; (85% calories from fat); 28g Protein; trace Carbohydrate; 97mg Cholesterol; 546mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tart Tatin Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large firm sweet apples - (to 8) -- see * Note 1 lemon - (to 2) -- halved 1 cup sugar 1/4 cup water 4 tablespoons unsalted butter 1/2 pound puff pastry * Note: Use apples such as Winesap, Golden Delicious or Matsu. Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples; peel and halve. Rub apples with sliced lemons to prevent browning. Set aside. Over medium heat in a 10-inch cast-iron skillet, heat sugar and water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8-inch thick. Brush off any excess flour with a pastry brush. Add butter to skillet. Once melted, add the apples; rounded sides down. Adding as many as possible. Remove from heat and top apples with puff pastry. Fold edges under and crimp slightly. Make 2 to 3 small cuts in the puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees and bake until pastry is golden brown, about 20 to 25 minutes. Remove from oven and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the Tarte Tatin. Serve warm or at room temperature. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 17g Total Fat; (48% calories from fat); 2g Protein; 38g Carbohydrate; 16mg Cholesterol; 72mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Tartar Sauce Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons tarragon vinegar 1 teaspoon Dijon mustard 1/2 teaspoon coarse salt 1 pinch cayenne pepper 1/3 cup finely-chopped cornichons 1 tablespoon finely-chopped shallots 1 teaspoon finely-chopped capers 1 tablespoon finely-chopped flat-leaf parsley 1 cup mayonnaise In a medium bowl, combine the ingredients, and refrigerate. Makes 1 1/2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1585 Calories (kcal); 187g Total Fat; (98% calories from fat); 3g Protein; 2g Carbohydrate; 77mg Cholesterol; 2253mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempering Chocolate Recipe By :Martha Stewart Living Serving Size : 1 Preparation Time :0:00 Categories : Candies Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds bittersweet chocolate, such as Callebaut or Valrhona Bring a large saucepan of water to a boil. Coarsely chop chocolate with a cleaver or chocolate fork. Place 1 pound in a metal bowl (make sure bowl fits snugly in saucepan); reserve 1/2 pound. Remove water from heat, and place bowl over saucepan. Stir chocolate with a rubber spatula, periodically measuring temperature with a candy thermometer, until the melted chocolate is between 110 and 120 degrees. If too cool, return pot to heat for a few minutes. Continue stirring, and add reserved chocolate in three stages. Remove bowl, and bring down temperature by stirring constantly until mixture is smooth and drops to 85 to 90 degrees; add more chocolate as necessary. (The bowl will feel slightly warm to the touch, and chocolate will appear smooth and shiny.) To test tempering, dip an offset spatula in the melted chocolate, scrape excess off the back, and refrigerate 5 minutes; properly tempered chocolate will snap off of the spatula. Or dab a spot of melted chocolate on your lip; if it feels just slightly cool, then it's tempered. Use immediately. Keep chocolate over warm water to maintain temperature. TEMPERING NOTES: Work in a room with low humidity, no warmer that 75 degrees. Use couverture chocolate, which contains at least 32 percent cocoa butter. As it melts, dark chocolate should not exceed 120 degrees (110 degrees for milk and white chocolates) or it may lose depth of flavor and burn. Leftovers can be remelted several times, but add a few ounces of unmelted chocolate to prevent bloom, a whitish surface cast. Water and condensation cause tempering chocolate to "seize", or become unmalleable. Bittersweet chocolate tempers between 85 and 90 degrees; milk and white chocolates temper between 82 and 83 degrees. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Tempura Onion Rings Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups vegetable oil - (to 6 cups) 1 egg yolk 1 cup ice water 1 cup cake flour 2 tablespoons cornstarch 2 large onions -- thinly sliced (red, yellow or white onions) Heat oil to 370 degrees in a wok or large pot. In a medium bowl, set over an ice bath, stir yolk with chopsticks or a whisk, add water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don't worry about the few remaining lumps in the batter. Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings, turning once, in small batches in the oil until just beginning to color. Drain on paper towel. Repeat process; skimming oil of tempura batter bits as necessary, until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately. Makes 4 servings. Comments: When Martha visited Tokyo years ago, Ten Masa, a tempura master, shared with her a few golden rules. When making batter, use ice water, cake flour, cornstarch and egg yolks. Always cook in fresh cottonseed oil; skim frequently for bits of cooked batter; and be sure to change the oil when it becomes discolored. Time is of the essence when making and serving tempura onion rings. The batter should be prepared just before cooking and should be ice cold so that when the batter-coated food hits the hot oil, it seals quickly, and the food is cooked instantly. Since tempura waits for no one, serve it immediately. A small basket or plate lined with a folded piece of special absorbent paper known as shiki-shi is the traditional manner of serving tempura. Accompany tempura onion rings with a dipping sauce of soy, wasabi and grated daikon or follow the decidedly American route of pairing the onion rings with a hamburger and ketchup. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 2g Total Fat; (9% calories from fat); 4g Protein; 30g Carbohydrate; 53mg Cholesterol; 6mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Salad Recipe By :Recipe from John Adams, Hudson Valley Organic, PO Box 17, Wawarsing, NY Serving Size : 10 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small red-leaf lettuce heads 2 pounds curly-leaf spinach 1 small cabbage head, green or red 1 pound snow peas -- trimmed 1 pound green beans -- stems removed, and sliced on the diagonal 1 pound carrots -- peeled, and sliced 1/4" thick on the diagonal 12 trimmed scallions -- halved lengthwise 2 oranges -- peeled, sectioned 2 bananas -- diagonally sliced 1/4 cup unsalted peanuts 1/4 cup dark raisins 1 teaspoon chopped chives with flowers -- (optional) 1/2 cup mung-bean sprouts 1/2 cup alfalfa sprouts 1/4 cup black sesame seeds 1/4 cup white sesame seeds === THAI SALAD DRESSING === 6 tablespoons sesame oil 1 tablespoon hot sesame oil 3/4 cup rice vinegar 1 tablespoon curry powder 1 tablespoon teriyaki sauce 1 tablespoon sugar 1/2 small chile pepper -- seeded, minced Salt Freshly ground pepper Wash and spin dry the red-leaf lettuce. Wash the spinach well, then spin dry and discard the stems. Shred the cabbage with a knife. Place the red-leaf lettuce, spinach, and cabbage in separate bowls; cover, and refrigerate. Blanch the snow peas in boiling water for 1 minute. Remove from water with a slotted spoon; drain, and plunge into a bowl of ice water. Drain again, and set aside. Blanch the green beans the same way. On a large serving platter, arrange the red-leaf lettuce around the edge, and fill the center of the platter with spinach. Arrange the cabbage, beans, peas, carrots, scallions, oranges, and bananas in sections on top of the lettuce and spinach. Sprinkle the peanuts, raisins, chives, bean sprouts, alfalfa sprouts, and sesame seeds over the salad; then pour the dressing over it. Serve immediately. THAI SALAD DRESSING: In a medium bowl, whisk together the sesame oil, hot sesame oil, rice vinegar, curry powder, teriyaki sauce, sugar, and minced chile pepper. Season with salt and pepper. (Makes 1 1/2 cups) Serves 10 to 12. Cuisine: "Thai" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 10g Total Fat; (46% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 88mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Elms' Root-Vegetable Red-Flannel Hash Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium beets -- peeled 2 apples such as Macoun or Winesap Juice of 1 lemon 1 medium baking potato 1 medium celery root 1 small butternut squash 4 tablespoons unsalted butter 1 medium onion -- diced Salt Freshly ground pepper 2 tablespoons flat-leaf parsley -- chopped Ice water -- for bath Heat oven to 475 degrees. Enclose beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, peel, core and cut apples into 1/4-inch dice. Toss apples with lemon juice. Bring a large stockpot of salted water to a boil. Peel potato and cut into 1/4-inch dice. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Peel celery root and cut into 1/4-inch dice; peel, seed and cut squash into 1/4-inch dice. Repeat blanching process for celery root and squash, blanching each for 2 minutes. In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste. Remove from heat; sprinkle with parsley. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 6g Total Fat; (27% calories from fat); 3g Protein; 33g Carbohydrate; 16mg Cholesterol; 40mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Famous Lipton California Dip Recipe By :Recipe from "Entertaining" by Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope Lipton Recipe Secrets onion soup mix 16 ounces regular or light sour cream Blend all ingredients together; chill at least two hours. Serve with your favorite dippers. For a creamier dip, add more sour cream. Variation: Add 1 jar (7 ounces) roasted red peppers, drained and chopped. Makes about 2 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1998 - Clarkson N. Potter - $24.95" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Special thanks to Rosie O'Donnell, host of "The Rosie O'Donnell Show" Nutr. Assoc. : 0 0 * Exported from MasterCook * The Killer Recipe By :Doug Green Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pieces ginger - (1" by 1") 1 whole lemon -- peeled 4 green apples - (to 5) Process all in a juicer. This recipe yields 16 ounces for 2 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Doug Green; Lucky's Juice Joint, 170 2nd Avenue, New York, NY 10003. 212-358-0300. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * The Original Eggnog Recipe By :Martha Stewart Serving Size : 26 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Eggs -- separated 1 1/2 cups Superfine sugar 1 teaspoon Whole milk 1 1/2 teaspoons Heavy cream 3 cups Bourbon (Maker's Mark) 1/2 cup Dark rum (Mount Gay) 2 cups Cognac (Grand Cru) Freshly grated nutmeg In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff, and fold in. Sprinkle with nutmeg. Serves 26. Comments: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Although egg whites do not readily cause bacterial growth, it is possible for salmonella to be in either the white or the yolk. According to the American Egg Board, only a very small number of eggs might contain salmonella, and the likelihood of your finding an infected egg is about five one-thousandths of a percent. Still, it is important to follow proper care-and-handling guidelines when working with raw eggs. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (63% calories from fat); 3g Protein; trace Carbohydrate; 87mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Perfect Grilled Steak Recipe By :Recipe from Leon and Evan Lobel Serving Size : 2 Preparation Time :0:00 Categories : Beef Grilling Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless New York strip steaks (2 1/2" thick and 1 1/2 lbs ea) 2 tablespoons olive oil Coarse salt Freshly-ground black pepper Vegetable-oil cooking spray Drizzle both sides of the steaks with olive oil; season with salt and pepper. Prepare a charcoal or gas grill, arrange coals for direct cooking. Lightly coat rack with cooking spray. Coals should be glowing white. Place the steaks on grill. For rare, cook 8 minutes per side; 10 minutes for medium-rare. Let the meat rest 1 to 2 minutes, then serve. Serves 2 to 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Leon and Evan Lobel are the owners of Lobel's Prime Meat Market, 1096 Madison Avenue, NY, NY 10028. 212-737-1372 or 800-556-2357 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * The Rock's Chocolate Chip Heart Cookie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cookies Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour - (plus more) 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter - (plus more) -- room temperature 3/4 cup dark brown sugar - (packed) 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 2 cups semi-sweet chocolate chips - (11 oz) === GANACHE === 1 cup semi-sweet chocolate chips - (6 oz) 3/4 cup heavy cream For the Ganache: Place chocolate chips in a medium bowl. Set aside. Place heavy cream in a saucepan over medium heat. Bring to a simmer. Pour half of the heavy cream over chocolate chips, let sit for 1 minute. Whisk gently to smooth. Add remaining half of cream; whisk gently until just combined. Leave out at room temperature, stirring frequently until the consistency of toothpaste, about 1 hour. (Makes 1 1/2 cups) Heat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients, and mix until just combined. Stir in the chocolate chips. Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie, and return to wire rack to cool completely, top-side up. Allow to cool completely before decorating. Transfer ganache to a medium pastry bag fitted with a plain #7 tip. Pipe desired decoration onto cookie. This recipe yields one 12 1/2-inch tart. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 (12 1/2-inch) cookie" - - - - - - - - - - - - - - - - - - - Per serving: 1068 Calories (kcal); 70g Total Fat; (58% calories from fat); 9g Protein; 105g Carbohydrate; 432mg Cholesterol; 2885mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 6 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of the professional wrestler the Rock. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Ultimate Brownies Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature Butter -- for greasing pan 1 2/3 cups sifted all-purpose flour Flour -- for dusting 8 ounces unsweetened chocolate -- chopped 5 large eggs 2 teaspoons pure vanilla extract 3 1/4 cups sugar 1/4 teaspoon salt 7 ounces semisweet chocolate -- chunked, (1 1/4 cups) Heat oven to 425 degrees. Butter a 9- by 13-inch glass baking dish, and line with parchment paper. Butter and flour the parchment. Set the dish aside. Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating to combine. Fold in the semisweet chocolate chunks. Pour the batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container up to 1 week. This recipe yields 24 cookies. Comments: When serving brownies to guests for dessert, you want them to look perfect. To make sure that no one gets an "edge" piece, trim the brownies around the edges of the pan so that the sides are even. Then take the trimmings, which are still every bit as delicious as the rest of the brownie, and cut them into small pieces. Put them in a resealable plastic bag, and freeze. Later, when serving ice cream, use the crumbled brownie pieces, instead of hot fudge, for a quick and delectable topping. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 16g Total Fat; (45% calories from fat); 3g Protein; 41g Carbohydrate; 60mg Cholesterol; 37mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Very Best Chicken Soup Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups chicken stock, homemade or canned -- skimmed of fat 2 boneless skinless chicken breasts -- (8 oz ea) 2 large carrots -- sliced 1 small fennel bulb -- sliced thin 1/2 cup puntarella -- see * Note 1 cup cooked beans -- see * Note Coarse salt Freshly-ground black pepper * Note: Other bitter greens such as dandelion or escarole can be substituted for the puntarella. Use beans such as cranberry, white, navy, great Northern or cannellini beans. In a 3-quart soup pot, simmer the stock. Add the chicken and poach until opaque and firm, about 10 minutes. Transfer to a plate. Add the carrots and fennel to the broth and cook until fork-tender, about 10 minutes. Chop greens into 1-inch pieces. Add the chopped greens, and beans and simmer. Shred the chicken into 1-inch strips with your hands. Add to the pot and simmer until the chicken is heated through, about 2 minutes. Season with salt and pepper. Ladle into 4 shallow soup bowls and serve. Serves 4. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 2g Total Fat; (7% calories from fat); 32g Protein; 20g Carbohydrate; 68mg Cholesterol; 120mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * The World's Best Vanilla Ice Cream Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole milk 1 vanilla bean 5 large egg yolks 3/4 cup sugar 1 cup heavy cream 1 teaspoon vanilla extract Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer's instructions. Makes about 1 quart. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 2011 Calories (kcal); 130g Total Fat; (57% calories from fat); 35g Protein; 182g Carbohydrate; 1456mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 24 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Three Bean Ribollita Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Beans Main Dish Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces bacon 1 medium onion 1 1/2 teaspoons finely-chopped garlic 2 medium carrots 2 celery ribs 1/8 teaspoon freshly-ground black pepper 3/4 cup dried Great Northern beans 3/4 cup dried rattlesnake beans 3/4 cup dried pinto beans 5 1/2 cups chicken stock 1 tablespoon finely-chopped fresh rosemary 1/2 head savoy cabbage -- sliced 1/4" thick 1 1/2 teaspoons salt 6 slices stale bread, country-style -- torn into bite-sized pieces - (abt 8 oz) Good-quality extra-virgin olive oil 1/2 cup grated Parmesan cheese Chop bacon, onion, carrots and celery into 1/2-inch dice. Place bacon in a small stockpot, and place over medium heat; cook stirring occasionally, until crisp, about 6 minutes. Remove the bacon, and set aside. Add the onions and garlic to the hot bacon fat, and cook until the onions are translucent, about 8 minutes. Add the carrots, celery and pepper, and cook for 5 minutes. Add the Great Northern, rattlesnake, and pinto beans, chicken stock, 5 1/2 cups water, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes. Add the cabbage, and simmer until the beans are tender, 25 to 30 minutes. Ten minutes before soup is done, stir in salt and reserved bacon. Stir in the bread, and simmer until bread has totally softened and just begins to break down, about 10 minutes. Adjust the seasoning to taste with salt and pepper if necessary. Serve ribollita drizzled with a good-quality extra-virgin olive oil and sprinkled with the Parmesan, if desired. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 12g Total Fat; (32% calories from fat); 20g Protein; 36g Carbohydrate; 21mg Cholesterol; 2955mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three Melons And Prosciutto Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cantaloupe melon 1 medium honeydew melon 1 medium Charentais or Cavaillon melon -- see * Note 1 pound prosciutto di Parma -- sliced paper thin 4 black or green figs 2 limes * Note: Charantais is a yellow-fleshed French cousin of the cantaloupe. Cut each melon in half lengthwise. Scoop out seeds with a wooden spoon, taking care not to bruise the flesh. Cut each half lengthwise into six slices. Using a sharp knife, remove the peel. Slice figs crosswise into 1/4-inch thick slices. Cut limes into wedges. Arrange melon slices on a large platter, and cover with prosciutto. Garnish with figs and lime wedges. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Three-Garlic Pasta Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic head -- plus 8 garlic cloves 1 pound spaghetti 2 tablespoons olive oil 3/4 cup dry white wine 1 cup flat-leaf parsley -- chopped 1 teaspoon red pepper flakes Salt Freshly-ground black pepper Freshly-grated Parmesan Heat oven to 425 degrees. Wrap garlic head in foil, or place it in a garlic roaster; roast until garlic becomes soft and golden, about 1 hour. Let cool and trim tip of head; squeeze out cloves using the back of a knife. Transfer cloves to a small bowl, and set aside. Cook pasta until al dente. Drain, and run under cold water to stop cooking. Thinly slice 5 cloves unroasted garlic. Finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with a slotted spoon and set it aside. Add chopped garlic, and saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, salt, and pepper; toss. Serve sprinkled with toasted garlic slivers. Grate cheese over each serving. Makes 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 520 Calories (kcal); 9g Total Fat; (15% calories from fat); 15g Protein; 87g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three-Tiered Lemon Pound Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups sifted cake flour 2 teaspoons salt 2 1/2 tablespoons baking powder 1 1/2 pounds unsalted butter -- room temperature 3 1/2 cups sugar 16 eggs -- room temperature 2 cups milk 1 tablespoon vanilla extract -- plus 1 teaspoon vanilla extract 2 teaspoons grated lemon zest === MERINGUE BUTTERCREAM === 1 1/4 cups sugar 5 large egg whites 1 pinch cream of tartar 2 cups unsalted butter -- cut up 1 teaspoon pure vanilla extract Heat oven to 325 degrees. Butter and flour two 8- by 2-inch square cake pans and line with parchment paper. Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift together flour, salt, and baking powder twice. Add to egg mixture, alternating with milk, starting and ending with flour. Add vanilla and stir just until thoroughly blended. Gently fold in the zest. Pour the batter into prepared pans and bake for 90 minutes; cakes are done when a tester inserted into the center of cakes comes out clean. Let cool in pans for about 10 minutes. Turn out onto a wire rack, remove parchment, and cool completely. Meanwhile, prepare Meringue Buttercream: In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer). Meanwhile, beat egg whites on low until foamy. Add cream of tartar; beat on medium-high until stiff but not dry. With mixer running, pour syrup into egg whites in a steady stream, and beat on high speed until completely cool, about 15 to 20 minutes. Meanwhile, cream butter in a separate bowl to soften. Beat in butter gradually. Add vanilla, beat 2 to 3 minutes, until frosting is smooth and spreadable. If it looks curdled during the beating process, continue beating until smooth. Once the cakes have cooled, trim each so that they are level and even. Each trimmed cake should be about 2 inches high. Brush the top and sides of each cake with a pastry brush to remove crumbs. The bottom tier will need a sturdy base. Trace a 6-inch square onto a piece of foam board 3/16-inch thick (available from art supply stores). Cut out the square with a utility knife. Cut one cake into a 6- by 6-inch square. Set aside, reserving the leftover cake for another use. Place cake on foam board. Cut the second cake into 2 smaller squares, one 3 3/4- by 3 3/4-inches and the second into a square 2 1/4- by 2 1/4-inches. Once again, reserve the leftover cake for another use. Brush the top and sides of each cake to remove crumbs. Using an offset spatula, ice top of the 6-inch-square cake with buttercream to give the tier a "crumb coat," a thin layer of icing that seals the cake. Start from the center and work out, making sure to push the buttercream over the sides of the cake. Smooth the icing, and chill in the refrigerator to set until smooth to the touch, about 30 minutes to one hour, until it doesn't stick when you touch it. Repeat with the remaining cakes. Assemble the cake by placing the tiers on top of one another in descending order of size. Once assembled, give the tiers a final coat of buttercream. Use an offset spatula to smooth the icing. (Dipping the offset spatula in warm water, then wiping it off again, will make a clean finished edge.) Reserve extra buttercream for decorating. Chill in the refrigerator to set the icing, about 30 minutes to 1 hour. Once the final coat sets, fill a pastry bag with the reserved buttercream; fit with a round #3 pastry tip and pipe a decorative border along the edges of each tier. Makes 1 three-tiered cake. Source: "Martha Stewart Living Weddings, Winter/Spring 1998 special issue" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 three-tiered cake" - - - - - - - - - - - - - - - - - - - Per serving: 16469 Calories (kcal); 1014g Total Fat; (54% calories from fat); 202g Protein; 1676g Carbohydrate; 5542mg Cholesterol; 9472mg Sodium Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 0 Vegetable; 0 Fruit; 194 Fat; 109 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tiramisu Ice-Cream Cake Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 1/2 cups strong freshly-brewed espresso 1/3 cup Kahlua liqueur -- (optional) 1/4 cup finely ground espresso 2 pints espresso ice cream -- see * Note 2 pints coffee ice cream -- see * Note === VANILLA SPONGE CAKE === 1 tablespoon unsalted butter 1/2 cup all-purpose flour -- plus more 1/2 cup cornstarch 4 large eggs -- separated 1 teaspoon pure vanilla extract 3/4 cup sugar 1 pinch salt === CHOCOLATE CURLS === 8 ounces chocolate, semisweet or bittersweet -- chopped 1 teaspoon vegetable shortening * Note: Starbucks Dark Roast Espresso Swirl Ice Cream and Bryers All Natural Coffee Ice Cream is recommended for this recipe. Make the Vanilla Sponge Cake: Heat oven to 350 degrees. Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together the flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment. Combine the egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to the pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out the cake, and wrap it in plastic wrap until ready to use. (Makes one 9-inch square) Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool. Using a serrated knife, cut the sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9- by 9- by 2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake. Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes. Remove cake from freezer; sprinkle with the remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. Meanwhile, make the Chocolate Curls: Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate and shortening in bowl, stirring occasionally. Divide chocolate between two 11- by 17-inch baking pans; spread evenly with an offset spatula. Chill until your finger makes a mark, but not a hole, when touching the chocolate. Remove pans from refrigerator. Hold a sturdy metal pancake spatula at a 45-degree angle to pan; scrape away from you, forming curls. If chocolate is too brittle, quickly wave pan over top of warm stove. If too soft, briefly return to refrigerator. (can be refrigerated in an airtight container up to 2 weeks) To serve, garnish with chocolate curls. Serves 12. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 8g Total Fat; (25% calories from fat); 4g Protein; 49g Carbohydrate; 85mg Cholesterol; 57mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Toast-Point Hearts Recipe By :Recipe from Quincy Jones Serving Size : 60 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound white sandwich bread -- very thin slices 1/4 cup unsalted butter -- room temperature Heat oven to 350 degrees. Using a butter knife or offset spatula, spread bread with butter. Using a 1 3/4-inch heart-shaped cookie cutter, cut out four hearts per slice. Remove excess, and save for bread crumbs. Bake hearts until golden brown, 13 to 15 minutes. Makes sixty 1 3/4-inch hearts. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); 1g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 2mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Toasted Oatmeal Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 cup steel-cut oats or Irish or Scottish 2 1/2 cups old-fashioned rolled oats 1 pinch coarse salt === INFUSED HONEY === 1 cup honey 4 star anise 4 cinnamon sticks === STEWED FRUIT === 1/4 cup brandy or apple juice -- (optional) 1 vanilla bean -- split and scraped 8 pitted prunes 12 dried apricot halves 1/4 cup golden raisins For the Oatmeal: Melt butter in a medium heavy saucepan over medium heat. Add oats, and toast, shaking pan and turning oats until browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal, or 5 to 10 minutes for old-fashioned rolled oats. Serve hot with desired toppings. (Makes 4 cups) For the Infused Honey: Warm honey, star anise, and cinnamon sticks in a small saucepan over medium-low heat for 5 to 10 minutes. Turn off heat; let rest for at least 30 minutes, or overnight. Serve over hot cereal. (Makes 1 cup) For the Stewed Fruit: Place brandy, vanilla bean seeds and pod, prunes, apricots, and raisins in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Simmer fruit until liquid is reduced by about three-quarters. Serve warm over hot cereal. (Makes 1 cup) This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 592 Calories (kcal); 8g Total Fat; (10% calories from fat); 11g Protein; 133g Carbohydrate; 8mg Cholesterol; 42mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato and Artichoke Sauce Recipe By :Recipe from Michael Romano Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon -- halved 4 large artichoke hearts -- thinly sliced 1/4 cup extra-virgin olive oil 2 large garlic cloves -- minced Coarse salt -- to taste 1/4 teaspoon crushed red-pepper flakes 1 tablespoon roughly-chopped parsley 2 tablespoons finely-julienned basil Freshly-ground black pepper -- to taste 1 cup Italian dry vermouth 5 tablespoons tomato sauce 1/2 cup chicken stock Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest. In a large skillet over medium heat, add olive oil, garlic, and salt. Stir in red-pepper flakes, 1 tablespoon parsley, 2 tablespoons basil, artichokes, salt, and black pepper, and saute, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes. Makes sauce for 4 servings. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 700 Calories (kcal); 55g Total Fat; (65% calories from fat); 14g Protein; 52g Carbohydrate; 0mg Cholesterol; 1859mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : Michael Romano is executive chef and partner; Union Square Cafe; 21 East 16th Street, NY, NY 10003; 212-243-4020 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Confit with Alice Recipe By :Recipe from Alice Waters, proprietor and chef, Chez Panisse, 1517 Shattuck Avenue, Berkeley, CA Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large tomatoes 15 large basil leaves 3 cloves garlic Olive oil 12 slices Tuscan bread, 1/2" thick Heat oven to 375 degrees. Line the bottom of a baking dish (choose one large enough to hold tomatoes snuggly) with 12 large basil leaves. Core and skin tomatoes. To skin, submerge tomatoes in boiling water for 1 minute; remove and let cool or place in ice water bath; remove skin. Place tomatoes in dish, core-side down on the bed of basil. Pour olive oil into baking dish; oil should cover 1/4 of the tomatoes' height, 1/2 to 3/4 inch. Thinly slice 1 garlic clove and sprinkle over tomatoes. Bake for 45 to 60 minutes until tomatoes are soft and lightly caramelized. Meanwhile, lightly drizzle bread with olive oil; toast in oven until golden brown. Rub warm bread slices with halved garlic cloves and top with tomatoes and remaining basil (cut into thin strips). Makes 6 first-course servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : This recipe can also be used as a sauce for pasta. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Tomato Deviled Eggs Recipe By :Recipe from "The Martha Stewart Cookbook" by Martha Stewart Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Egg Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 hard-cooked eggs 1/2 cup mayonnaise 1 plum tomatoes - (to 2) -- peeled, seeded, and chopped 1 tablespoon tomato paste 1/2 teaspoon curry powder Salt Freshly-ground black pepper Cut eggs in half. Place yolks in food processor with mayonnaise, tomato, tomato paste, curry powder and salt and pepper. Fill egg white halves with filling. Makes 48. Per serving: 92 calories; 6 g protein; 1 g carbohydrates; 7 g fat; 214 mg cholesterol; 76 mg sodium. Calories from fat: 68 percent. Source: "Contra Costa Times - 04-08-1998" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1995 - Clarkson Potter" - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 2g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Fondue With Ingrid Recipe By :Ingrid Roettele Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Fondue Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- halved 2 teaspoons cornstarch 2 tablespoons kirsch 1 1/2 cups dry white wine 1/2 cup diced tomatoes 1/4 cup sun-dried tomatoes -- chopped 1/3 cup tomato purée 1/4 teaspoon sweet paprika 1/4 teaspoon freshly-grated nutmeg 1/4 teaspoon freshly-ground black pepper 12 ounces Belsano cheese -- shredded 4 ounces Gruyère cheese -- shredded 4 ounces Appenzeller cheese -- shredded === SERVING CHOICES === Vegetables Boiled potatoes Grapes Apples Cornichons Pickled onions Day-old sourdough bread Rub the inside of a large, wide-mouthed ceramic, porcelain, or enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside. Pour wine into pot, and bring to a simmer over medium heat. Stir in tomatoes, puree, paprika, nutmeg, and pepper. Add cheese; stir to combine. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture and continue to stir until thickened and creamy. Serve immediately with desired vegetables, fruits, or bread. This recipe yields 4 servings. Comments: When making fondue, select a heatproof ceramic, porcelain, or enameled cast-iron pot with a wide mouth to gently heat the cheese mixture. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyère, and Appenzeller; processed cheeses emit an oily residue and won't melt as well. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "05-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 9g Total Fat; (55% calories from fat); 10g Protein; 7g Carbohydrate; 31mg Cholesterol; 251mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Ingrid Roettele, owner, Ingrid Roettele A.G., 126 East 7th Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Salad with Alice Recipe By :Recipe from Alice Waters Serving Size : 6 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds heirloom-variety tomatoes -- see * Note 2 tablespoons diced shallot 2 tablespoons homemade red-wine vinegar or best-quality store-bought 6 tablespoons extra-virgin olive oil Chopped fresh herbs Coarse salt Freshly-ground black pepper * Note: Use tomato varieties such as Black Krim, Green Grape, Tigerella, and Persimmon. Slice tomatoes thinly. Arrange tomato slices on a large platter. Soak diced shallot in red-wine vinegar for 10 to 15 minutes. Drizzle tomato slices with the vinegar-shallot mixture and extra-virgin olive oil. Sprinkle with fresh herbs, and coarse salt and freshly ground pepper to taste. Serve immediately. Serves 6. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 13g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Alice Waters is proprietor and chef of Chez Panisse, 1517 Shattuck Avenue, Berkeley, CA 94709; 510-548-5525 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato, Mozzarella, and Basil Sandwiches Recipe By :Recipe from Eli Zabar; Owner; Eli's Vinegar Factory, 431 East 91st Street, NY, NY Serving Size : 3 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf ficelle 2 tablespoons Dijon mustard 2 tablespoons corn oil 1 teaspoon sherry-wine vinegar 2 tomatoes -- red and yellow 8 slices fresh mozzarella, 1/2" thick 10 whole basil leaves - (to 15) Freshly-ground black pepper -- to taste Slice ficelle loaf down the top center, taking care not to cut all the way through. Spread halves open. Combine Dijon mustard and corn oil, and whisk until emulsified. Add sherry-wine vinegar. Whisk to combine. Layer tomatoes in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over top of sandwich. Pour vinaigrette over tomatoes. Add basil leaves to top of sandwich. Cut sandwich into individual portions. Makes 3 to 4 sandwiches. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 10g Total Fat; (79% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomatoes with Anchovy Dressing Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 garlic clove -- minced 5 anchovy fillets -- chopped 4 medium red or yellow tomatoes Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped Italian parsley Heat the olive oil and garlic in a small skillet over low heat. Stir in the anchovies, and cook about 1 minute. Cut the tomatoes into eighths. Place the tomato wedges in a serving dish, and sprinkle lightly with the salt and pepper. Pour the warm dressing over the tomatoes, add the parsley, and toss well to coat. Serve immediately. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 7g Total Fat; (90% calories from fat); 1g Protein; trace Carbohydrate; 4mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tortino Recipe By :Recipe from Michael Romano Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Egg Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil -- plus 5 tablespoons olive oil 8 cups sliced leeks 3 cups thinly-sliced celery 14 cups ribbed, chopped green Swiss chard 8 large eggs 1 cup grated Parmigiano-Reggiano cheese 2 cups heavy cream 1 1/2 cups sheep's-milk ricotta cheese 1 teaspoon Aleppo or cayenne pepper Coarse salt -- to taste Freshly-ground black pepper -- to taste Heat oven to 350 degrees. Lightly brush a 3-quart baking dish with 1 teaspoon olive oil; set aside. Using the white and light green parts of the leeks, cut into 1/8-inch rounds and rise well. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add leeks; cook slowly until tender, about 5 minutes. Remove leeks; drain in a colander. Transfer to a medium bowl to cool. Add 1 tablespoon olive oil to Dutch oven; repeat cooking and draining process with celery. Add 1 tablespoon olive oil to Dutch oven, and repeat with Swiss chard. In a large bowl, combine the eggs, 1/2 cup Parmigiano-Reggiano, cream, ricotta, Aleppo pepper, and 2 tablespoons olive oil. Season with salt and black pepper. Whisk until well combined. Add cooked vegetables to egg mixture; thoroughly combine. Pour into prepared baking dish. Spread evenly; cover with foil. Pull a rack out of the oven, and set a roasting pan on top; fill pan with two inches warm water. Place baking dish in roasting pan; slide rack back into oven. Bake 40 minutes. Uncover; continue baking until set, about 20 minutes. Heat broiler. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over the tortino. Place under broiler until lightly browned. Cut into squares, and serve warm. Serves 6 to 8. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 467 Calories (kcal); 47g Total Fat; (89% calories from fat); 9g Protein; 3g Carbohydrate; 358mg Cholesterol; 104mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Michael Romano is executive chef and partner; Union Square Cafe; 21 East 16th Street, NY, NY 10003; 212-243-4020 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tostones with Ajilimo Jili Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 green plantains 3 tablespoons salt Ice water Vegetable oil -- for frying === AJILIMO JILI === 1/4 whole onion 1/2 green pepper -- seeded 2 hot chili peppers 3 cloves garlic 2 tablespoons fresh oregano 1 bunch fresh cilantro 2 tablespoons capers -- rinsed well 1/4 cup red wine vinegar 3/4 cup olive oil Salt -- to taste Freshly-ground black pepper -- to taste Hold a plantain under running water, and cut each end off the fruit with a small paring knife. Make superficial cuts down the length of three sides of the plantain. While still under running water, remove peel and discard. Repeat with the second plantain. Soak peeled plantains for 5 to 10 minutes in a large bowl of salted ice water. Remove the plantains, and cut them into 1/2-inch slices. Soak sliced plantains a second time in the same salted ice water for 7 to 10 minutes to further extract the sap. Remove and dry on a dish towel. For the first frying, heat oil to 350 degrees in an electric deep-fryer or a deep saucepan. Fry each batch of plantain rounds for 5 to 7 minutes, until they are cooked but not browned. Remove plantains with a skimmer, and place on a damp dish towel. (The damp towel prevents further cooking and keeps the plantains moist between fryings.) Let them stand until cool to the touch, 3 to 5 minutes. Prepare a large bowl of unsalted ice water. Raise the heat of the oil to 375 degrees. Mash each round under an oiled dessert plate or with a meat pounder. Dip the plantains in the second bowl of ice water before the second frying, remove, and pat dry. Fry plantains a second time for 1 to 2 minutes, or until they become crisp and golden. Remove from oil, and allow to drain on paper towels. Make plantain cups with a tostonera, and fill with Ajilimo Jili. AJILIMO JILI: In a blender or food processor, blend onion, green pepper, chiles, garlic, oregano, cilantro, and capers until finely chopped. With machine running, slowly add vinegar and olive oil. Add salt and pepper. Serve with Tostones. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 41g Total Fat; (93% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 4838mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Traditional Italian Tomato Sauce Recipe By :Recipe from Mark Strausman, Owner and chef; Campagna, 24 East 21st Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cans whole Italian plum tomatoes - (28 oz ea) 1/4 cup extra-virgin olive oil 3 garlic cloves -- thinly sliced 1 teaspoon crushed red pepper flakes 1 cup Chianti or other dry red wine 1 tablespoon dried oregano 8 fresh basil leaves Coarse salt -- to taste Freshly-ground pepper -- to taste Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 to 4 days in a covered container or in the freezer for 1 month. Makes about 9 cups. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "9 cups" - - - - - - - - - - - - - - - - - - - Per serving: 506 Calories (kcal); 54g Total Fat; (94% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Traditional Tomato Sauce Recipe By :Mark Strausman Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra-virgin olive oil 4 medium garlic cloves -- smashed, peeled 4 cans crushed Italian plum tomatoes - (28 oz ea) 1 cup dry red wine 1 teaspoon hot red-pepper flakes 2 tablespoons dried oregano Coarse salt -- to taste In a medium stockpot, heat oil over medium-high heat. Add garlic, and cook, stirring, until golden, about 3 minutes. Add tomatoes, wine, red pepper, and oregano. Season with salt. Cover. Bring to a simmer, uncover, and simmer, gently stirring occasionally, until the sauce has a rich flavor without tasting overcooked, about 1 1/2 hours. This recipe yields about 6 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1170 Calories (kcal); 109g Total Fat; (93% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 154mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of Mark Strausman, Chef and owner, Campagna, 24 East 21st Street, New York, NY Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Trail Mix (Martha Stewart) Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Roasted almonds (whole) with skins Salted shelled peanuts Pepitas Hulled sunflower seeds Raisins Dried apricot halves Golden raisins Dried cranberries Combine any combination of ingredients in desired quantities. Serve immediately, or store in an airtight container up to 2 weeks. This recipe yields ?? servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Trifle With Fruit And Cognac Cream Recipe By :Martha Stewart Serving Size : 20 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === LEMON GENOISE CAKE === 1 tablespoon unsalted butter -- plus 6 tablespoons melted butter 1 1/3 cups cake flour 6 large eggs 1 cup sugar Zest of 1 lemon 1 1/2 teaspoons fresh lemon juice === KUMQUAT MARMALADE === 1 pound fresh kumquats -- plus additional kumquats to slice for garnish 1 1/2 cups sugar === CRANBERRY MARMALADE === 12 ounces fresh cranberries 2 cups sugar 1 teaspoon ground cinnamon === COGNAC PASTRY CREAM === 2 cups milk 6 large egg yolks 1/2 cup sugar 3 tablespoons flour 1/2 teaspoon vanilla extract 1 tablespoon cognac Whipped cream -- for garnish Heat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper, butter the parchment, dust with flour, and set aside. Set the bowl of an electric mixer over a pot of simmering water. Combine eggs and sugar in a bowl; whisk until mixture reaches 110 degrees. Place the bowl in the electric mixer fitted with a whisk attachment, and beat on high speed for 7 minutes; then add the zest and lemon juice. Gently fold in the cake flour in thirds. Just before adding the final third of flour, add melted butter in a steady stream; then fold in remaining flour. Pour batter into the prepared pan, and bake for 17 to 20 minutes, or until the cake is springy to the touch. Remove from oven, cool on a rack, and invert on a plate. Slice kumquats into 1/4-inch-thick pieces; remove seeds. Combine kumquats and sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl; allow to cool. Combine cranberries, sugar, and cinnamon in a medium heavy-bottomed saucepan. Cook slowly over low heat, stirring often with a wooden spoon, until the cranberries begin to pop and release their juices, 10 to 15 minutes. Continue to cook, stirring often, until the cranberries soften and the liquid thickens, 25 to 30 minutes. Remove from heat and transfer to a bowl; allow to cool. Bring milk to a boil in a small saucepan over low heat. In a medium bowl, whip together the egg yolks and sugar with a balloon whisk until lightened, 1 to 2 minutes; whisk in flour. Slowly whisk the milk into the egg mixture until smooth. Pour mixture back into the saucepan and bring to a boil over low heat; if lumps begin to occur, remove from heat and briskly whisk. Continue cooking the mixture over medium-low heat, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove from heat and immediately transfer mixture to a large bowl. Stir in vanilla and cognac. Set aside, and allow to cool to room temperature; refrigerate until needed. Slice the Lemon Genoise cake into 1/2-inch slices, and set aside. Arrange a layer of cake on the bottom of a trifle bowl. Add a layer of Cognac Pastry Cream, followed by layers of 1/3 batch Kumquat Marmalade and 1/3 batch Cranberry Marmalade; top with another layer of cake. Repeat layering until the trifle bowl is filled. Chill and serve garnished with whipped cream. This recipe yields 20 servings. Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 8g Total Fat; (21% calories from fat); 4g Protein; 60g Carbohydrate; 134mg Cholesterol; 67mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Trifle With John And Alyce Faye Cleese Recipe By :John And Alyce Faye Cleese Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints quartered mixed berries -- larger fruits hulled 1/4 cup granulated sugar 1 tablespoon Grand Marnier confectioners' sugar -- for dusting === YELLOW GENOISE CAKE === 6 tablespoons unsalted butter -- melted Butter -- for pan 1 1/3 cups all-purpose flour -- plus more 1 cup sugar 6 large eggs 1 teaspoon pure vanilla extract === LEMON CURD & WHIPPED CREAM FILLING === 6 large egg yolks 1 cup granulated sugar 1/2 cup freshly-squeezed lemon juice Grated zest of 1 lemon 8 tablespoons unsalted butter -- in small pieces 2/3 cup heavy cream 1 tablespoon confectioners' sugar For the Yellow Genoise Cake: Heat oven to 350 degrees. Butter an 11 1/2- by 16 1/2-inch baking pan, and line with parchment paper. Butter and flour the paper, and set prepared pan aside. Set the heat-proof bowl of a heavy-duty mixer over, but not touching, a pan of simmering water. Combine the sugar and eggs in bowl, and whisk until mixture is warm to the touch, about 2 minutes. Return bowl to electric mixer, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. Sift in flour in 3 additions, folding gently with a rubber spatula after each third. In a small bowl, combine the butter and the vanilla; then add butter mixture in a steady stream as you fold in the third flour addition. Fold gently, and pour into prepared pan. Smooth top with an offset spatula. Bake until cake is springy to the touch and light golden brown, 18 to 20 minutes. Transfer cake to a wire rack to cool. When ready to use, turn out cake onto a cutting board, and peel parchment from bottom of cake. For the Lemon Curd And Whipped Cream Filling: In a small, heavy stainless-steel saucepan, whisk together egg yolks, granulated sugar, and lemon juice. Set pan over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, 6 to 10 minutes. Transfer mixture to a small bowl. Stir in lemon zest and butter, piece by piece. Lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill until firm, 3 to 4 hours. Combine heavy cream and confectioners' sugar in a chilled stainless-steel bowl. Whip until stiff peaks form. Fold whipped-cream mixture into lemon curd, and chill at least 20 minutes. Combine mixed berries in a small bowl. Sprinkle with granulated sugar, and drizzle with Grand Marnier. Let macerate, tossing gently once or twice. Heat oven to 425 degrees. Slice génoise into twelve 3-inch squares; use any extras for snacking. Place squares on a baking pan, and toast until golden brown, 6 to 8 minutes. Transfer to a wire rack to cool. Place a cake square on each of 6 serving plates. Spoon lemon curd and macerated berries over squares. Top with another cake square, dust with confectioners' sugar, and serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 854 Calories (kcal); 46g Total Fat; (48% calories from fat); 12g Protein; 99g Carbohydrate; 508mg Cholesterol; 77mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 5 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of comedian John Cleese and his wife, the author and psychotherapist Alyce Faye Cleese. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tropical "Fool" Parfait Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted macadamia nuts 1 tablespoon honey 1/2 large ripe pineapple -- peeled, cored, and cut into 1/4" pieces 4 peeled ripe kiwis -- peeled, and cut into 1" pieces 2 small ripe papayas -- peeled, seeded, and cut into 1" pieces 1 1/2 cups granulated sugar 1 vanilla bean -- split and scraped 2 tablespoons fresh lime juice 1/4 cup dark rum 1 cup heavy cream 1 tablespoon dark Muscovado or dark brown sugar Heat oven to 400 degrees. Line a baking sheet with a Silpat nonstick baking mat. In a small bowl, coat nuts with honey. Spread nuts on the Silpat-lined baking sheet. Bake until deep amber, 7 to 10 minutes. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. Place each fruit in its own bowl. In a medium saucepan, combine granulated sugar, 3 cups water, vanilla bean, and lime juice. Bring to a boil. Remove from heat, and pour in rum. Pour enough syrup over each bowl of fruit to cover. Place a parchment-paper round on the surface of the fruit so that it is submerged in the liquid. Set aside until it cools to room temperature, about 2 hours. For more intense flavor, the fruit can be prepared up to this point a day in advance and refrigerated overnight. If necessary, remove fruit from refrigerator. Keeping fruit separate, place fruit into a sieve to drain; reserve syrup. In the bowl of a food processor fitted with a metal blade, puree kiwi and papaya separately until smooth, adding as much of the reserved syrup as necessary so that the puree is the consistency of applesauce. Transfer to separate bowls. Do not puree the pineapple. Set aside. In a medium, chilled stainless-steel bowl, using a large whisk, combine heavy cream and brown sugar. Whip cream until soft peaks form, about 3 minutes. Spoon a small amount of the kiwi puree into the bottom of six 8-ounce parfait glasses. Spoon a small amount of whipped cream on top. Continue with the pineapple and then the papaya, alternating whipped cream with each layer of fruit, finishing with the whipped cream. Sprinkle with toasted, chopped macadamia nuts. Serve immediately. This recipe yields 6 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 364 Calories (kcal); 15g Total Fat; (37% calories from fat); 1g Protein; 54g Carbohydrate; 54mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tropical-Fruit Salsa Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Fruit Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium papaya 1 medium mango 1/2 pineapple 1 medium jalapeño pepper -- seeded, ribs removed, and minced 1 small red onion -- diced 1 tablespoon chopped cilantro 1 tablespoon grated lime zest 1 tablespoon fresh lime juice Coarse salt -- to taste Cut papaya, mango and pineapple into 1/2-inch dice. In a medium bowl, combine all of the ingredients. This is best served immediately, although it may be made up to 1 hour ahead, without adding the papaya, and refrigerated. Add the papaya just before serving. Makes 5 cups. Cuisine: "Mexican" Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 2g Total Fat; (4% calories from fat); 6g Protein; 110g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 6 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Truffle Mashed Potatoes Recipe By :Recipe from Franck Deletrain, executive chef of Patroon in New York City Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Idaho potatoes -- peeled, cubed, and rinsed 1 teaspoon salt 1 medium black summer truffle - (abt 1/2 oz) 1 cup milk 4 tablespoons unsalted butter 1 ounce prepared truffle butter 3 tablespoons extra-virgin olive oil 1 cup chopped leeks, white and pale green part only 3 teaspoons chopped chives Coarse salt Freshly-ground white pepper Fill a medium saucepan with potatoes, water to cover and salt. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Meanwhile, trim black skin from truffle with a paring knife, and finely chop, reserving the trimmings. Using a truffle slicer or Japanese mandoline, thinly slice the truffle and reserve. In a small saucepan heat the milk and butter over low heat until the butter has melted. Drain the potatoes into a colander. Put potatoes through a food mill and transfer to an electric standing mixer fitted with the paddle attachment. On low speed, combine potatoes and milk mixture until no lumps remain; be careful not to beat any more than needed to do that. Add truffle butter and combine. In a small skillet over medium heat, saute leeks in 2 tablespoons extra-virgin olive oil until tender, about 2 to 3 minutes. Season with salt and pepper. Add reserved truffle trimmings and saute for about 1 minute, until truffle is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes and combine. Remove to a serving bowl and sprinkle with remaining chives. In the same skillet over medium low heat, quickly saute the sliced truffles in about 1 tablespoon of olive oil, for about 1 minute. Garnish potatoes with sliced truffles and serve immediately. Makes 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 325 Calories (kcal); 24g Total Fat; (64% calories from fat); 5g Protein; 25g Carbohydrate; 39mg Cholesterol; 572mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuna Tartare On Radish Slices Recipe By :Martha Stewart Serving Size : 36 Preparation Time :0:00 Categories : Appetizers Seafood Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Yellowfin tuna -- see * Note 1 tablespoon Dark sesame oil 2 tablespoons Soy sauce 1 tablespoon Rice-wine vinegar 1 tablespoon Chives -- finely chopped Chives -- for garnish Salt Freshly ground pepper 2 large Red radishes or 1 daikon radish -- washed * Note: Make sure to order sushi-quality tuna in advance at your fish store. Cut tuna into 1/4-inch dice, and roughly chop until tuna holds together. In a medium bowl, combine tuna, sesame oil, soy sauce, vinegar, and chives. Season with salt and pepper. Cover, and refrigerate until serving, up to 1 hour. When ready to serve, slice radishes with a mandolin. Using a 1-inch cookie cutter as a mold, press 1 heaping teaspoon of tartare mixture onto a radish disk, forming a cylinder. Garnish each with two-inch pieces of chives. Repeat with remaining tartare and radishes. Makes about 3 dozen. Recipe Source: Martha Stewart Living - Recipe from Winter/Spring 1998 special issue of Martha Stewart Living Weddings Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (26% calories from fat); 3g Protein; trace Carbohydrate; 6mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey 101 Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 pounds fresh whole turkey - (to 21 lbs) -- see * Note 1 1/2 cups unsalted butter -- melted 4 tablespoons unsalted butter -- room temperature 1 bottle dry white wine 2 teaspoons salt 2 teaspoons freshly ground pepper Martha Stewart's Stuffing -- (see recipe) 1 parsnip -- peeled, quartered 1 onion -- peeled, quartered 2 celery stalks -- cut in 4" pieces 2 peeled carrots -- peeled, and cut in 4" pieces 1 celeriac head - (1 lb) -- peeled, quartered 1 white turnip -- peeled, and cut in small wedges Martha Stewart's Gravy -- (see recipe) * Note: Remove giblets and neck, rinse with cold water, dry and set aside for another use. Let turkey stand for 2 hours at room temperature. Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, 4 layer square. Immerse cheesecloth in the butter and wine mixture and let soak. Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees). Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Fold neck flap under and secure with toothpicks. Rub turkey all over with the softened butter. In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast-side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper. Lift cheesecloth out of liquid and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter and wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack. After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so that the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter and wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook 1 more hour, basting after 30 minutes. After fourth hour of cooking, insert an instant read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees. When fully cooked, transfer the turkey to a serving platter and let rest for 20 to 30 minutes. Make the gravy using the vegetables, while the turkey rests. Serves 12 to 14. Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 27g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 72mg Cholesterol; 367mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Hash With Kathy Recipe By :Kathy Cary Serving Size : 20 Preparation Time :0:00 Categories : Main Dish Poultry Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 turkey - (12 lbs) 1 large yellow onion -- coarsely chopped 1 small yellow onion -- finely chopped 2 large carrots -- coarsely chopped 2 cups coarsely-chopped well washed leeks 4 fresh thyme sprigs 4 whole peppercorns 1 bay leaf -- fresh or dried Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 cups Sauterne 1 1/2 cups all-purpose flour 1/4 cup bacon fat or unsalted butter 1 medium green bell pepper -- diced 1/4" 1 tablespoons finely-chopped garlic 3 pounds white mushrooms -- cleaned, and thinly sliced 1 cup finely-chopped flat-leaf parsley leaves 3 tablespoons Worcestershire sauce 1/2 teaspoon Tabasco sauce Place turkey in a large stockpot. Cover with water. Add the coarsely chopped large onion, carrots, leeks, thyme, peppercorns, bay leaf, and salt and pepper. Bring to a boil. Reduce to simmer and cook 2 to 2 1/2 hours. Drain, reserving liquid and turkey. Discard vegetables. Return liquid to pot. Add Sauterne. Bring to a boil, and cook until reduced to 2 quarts, about 3 hours. Allow turkey to cool slightly. Remove skin, and discard. Remove meat, cut into 1-inch cubes, and set aside. Discard bones. In a medium skillet over medium heat, cook flour, stirring frequently, until light brown and fragrant, about 8 minutes. Sift, and set aside. In a medium skillet, heat bacon fat or butter over medium heat. Add finely chopped small onion, green pepper, and garlic. Cook, stirring, until soft about 3 minutes. Add to reduced stock along with the mushrooms, 3/4 cup chopped parsley, Worcestershire, and Tabasco. In a slow steady stream, add about 1 1/2 cups water to browned flour, whisking constantly to form a thick paste. Slowly whisk into stock mixture. Simmer until thickened, 6 to 8 minutes. Stir in diced turkey. Season with salt and pepper. Sprinkle with remaining 1/4 cup parsley, and serve. This recipe yields 20 to 24 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Kathy Cary, chef and owner, Lilly's, 1147 Bardstown Road, Louisville, KY 40205. 502-451-0377. Fax: 502-458-7546. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuscan Baked Tomatoes Recipe By :Egidiana Maccioni Serving Size : 4 Preparation Time :0:00 Categories : Italian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Chopped flat-leaf parsley 3 small Garlic cloves -- minced 1 pinch Red-pepper flakes 3/4 cup Bread crumbs 10 Plum tomatoes -- halved lengthwise 1/4 cup Olive oil Coarse salt Freshly ground black pepper Heat oven to 400 degrees. In the bowl of a food processor, combine the parsley, garlic, red-pepper flakes, and bread crumbs. Pulse until bread-crumb mixture is combined. Remove all of the seeds and juice from the tomatoes. Using a spoon, fill the remaining tomato flesh with the bread-crumb mixture. Place the stuffed tomatoes in a shallow baking dish. Drizzle tomatoes with oil; season with salt and pepper. Add 1/2 cup water to bottom of baking dish. Cover dish tightly with foil. Bake tomatoes until they are tender and the stuffing has cooked through, about 45 minutes. Heat broiler. Remove baking dish from oven; remove aluminum foil. Broil until crisp and slightly browned, 2 to 3 minutes. Serve. Serves 4. Recipe Source: Martha Stewart Living - Recipe from Egidiana Maccioni co-owner; Le Cirque and Osteria del Circo, New York, NY Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 15g Total Fat; (56% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 189mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuscan Pici Pasta Recipe By :Recipe from Michael Romano Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 5 large eggs 1/4 cup extra-virgin olive oil -- plus 1 teaspoon extra-virgin olive oil Coarse salt 1/4 cup coarsely-ground cornmeal 1/4 cup grated Pecorino-Romano cheese 2 tablespoons chopped parsley 2 tablespoons thinly-sliced basil Tomato and Artichoke Sauce -- (see recipe) Place flour on a clean work surface, forming a well in the center. Add eggs to center of well; beat with a fork. Add 1/4 cup olive oil, 1/2 cup water, and coarse salt. Use your hands to slowly mix the flour into the liquid. When dough forms and comes together, lift it out of the remaining flour on the work surface using a bench scraper. Sift the flour on the work surface; set aside. Knead dough for 2 to 3 minutes, adding a little more flour if necessary to prevent sticking. Brush top of dough with remaining teaspoon olive oil to prevent skin from forming, and cover with an inverted bowl. Let rest for 30 minutes. Sprinkle two baking sheets or platters with cornmeal. Divide dough into eight pieces. Lightly flour a work surface with a little of the reserved flour, and roll out or pat one piece of dough into a rectangle about 1/4-inch thick. Cut dough crosswise into 1/2-inch-wide strips. Transfer dough to a clean surface and, using your hands, roll each strip into a strand of spaghetti. Place on prepared baking sheets or platters. Repeat with remaining dough. Bring a large pot of water to a boil, adding salt. Cook pasta until al dente, 4 to 5 minutes. Drain, and toss with 2 tablespoons cheese. Stir parsley and basil into sauce. Add pasta to sauce, and gently toss to coat. Sprinkle with 2 tablespoons cheese. Serves 4. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 667 Calories (kcal); 21g Total Fat; (29% calories from fat); 20g Protein; 96g Carbohydrate; 234mg Cholesterol; 73mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Michael Romano is executive chef and partner; Union Square Cafe; 21 East 16th Street, NY, NY 10003; 212-243-4020 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tuscan Tomato Soup Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive oil 4 tablespoons Butter 4 Carrots -- peeled, diced fine 4 Celery stalks -- finely diced 3 medium Onions -- finely minced 14 large Peeled, seeded fresh tomatoes (or canned tomato equivalent) 1/2 cup Finely chopped parsley 6 Fresh basil leaves -- optional Salt and freshly ground pepper Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes, and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, and season with salt and pepper. Cook a minute or so longer, and serve hot. Serves 8 to 10. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 13g Total Fat; (75% calories from fat); 1g Protein; 8g Carbohydrate; 16mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Twice Cooked Pork With Lily Recipe By :Lily Mei, Martha's friend in Jackson Heights, NY Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds fresh bacon with bone -- rinsed, dried 1 piece fresh ginger - (1" long) -- scraped, and thinly sliced lengthwise 1/4" thick 2 1/2 tablespoons olive oil 6 medium garlic cloves -- thinly sliced 1 1/2 tablespoons hot bean sauce 1 1/2 pounds kohlrabi -- peeled, quartered, and thinly sliced 1/2 teaspoon coarse salt 1 tablespoon light soy sauce 1/2 teaspoon Szechuan chili oil 1 bunch scallions -- halved lengthwise, and cut into 1" pieces Sesame oil -- for drizzling Place bacon and ginger in a medium stockpot. Cover with water. Bring to a boil, skimming as necessary to remove fat. Reduce heat to simmer, and cook, covered for 40 minutes. (This can be made ahead up to this point and refrigerated overnight.) Remove bacon from liquid. Remove bones, and discard. Slice meat crosswise into slices 1/4-inch thick. Liquid may be reserved for "Pork Broth With Tofu And Vegetables" recipe. Discard ginger. Place wok over high heat. Add 1 1/2 tablespoons olive oil and heat until smoking. Add garlic, hot bean sauce, and sliced pork. Cook until lightly browned, stirring frequently, about 5 minutes. Transfer from wok to plate. Rinse wok, and wipe dry. Return wok to heat. Add remaining 1 tablespoon olive oil. Heat until smoking. Add kohlrabi and salt. Stir to combine. Add cooked meat, scallions, soy sauce, and chili oil. Cook until heated through, about 2 minutes. Remove from wok to serving dish. Drizzle with sesame oil. Serve immediately. This recipe yields 6 to 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 6g Total Fat; (54% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 281mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ube Crepes Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 30 Preparation Time :0:00 Categories : Appetizers Brunch Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup rice flour (not sweet rice flour) 1/2 cup ube (dehydrated purple yam flour) 2 teaspoons coarse salt 3 egg whites 2 cups water 2 cups canned unsweetened coconut milk 1 medium red or green leaf lettuce head Vegetable Filling -- (see recipe) Peanut Sauce -- (see recipe) Whisk the dry ingredients together in a bowl, and make a well in the center. Add the egg whites, water, and coconut milk, a little at a time, incorporating them into the dry ingredients with a whisk. The batter should have the consistency of heavy cream. If it is too thick, loosen with water. Chill in the refrigerator for at least 1 hour. Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator, and whisk to remove any lumps, or add water to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan so that batter covers entire surface. When lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside. Place ube crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so that they extend over the edge on one side. Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately. Makes about 30 crepes. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ukrainian Easter Paska Recipe By :Lubow K. Wolynetz Serving Size : 0 Preparation Time :0:00 Categories : Breads/Rolls Easter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes active dry yeast -- 4-1/2 tsp. 12 cups sifted all-purpose flour -- plus 1 tablespoon sifted all-purpose flour 1 tablespoon sugar 2 cups warm milk -- (100 to 110 degrees) 3 large eggs -- room temperature 8 large egg yolks -- room temperature 3 large separated eggs -- room temperature 2/3 cup sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract Zest of 1 lemon Zest of 1 orange 3 tablespoons rum or brandy 8 tablespoons melted unsalted butter -- plus more 1/2 cup vegetable or sunflower oil In a medium bowl combine yeast, 1 tablespoon flour, sugar, and 2 to 3 tablespoons warm water (100 to 110 degrees). Mix until smooth. Set bowl aside until mixture is bubbly, 10 to 15 minutes. Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the mixture from steps 1 and 2. Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined. Remove whisk attachment from machine, and fit with the dough hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours. Place rack in lower two-thirds of oven, and heat to 350 degrees. Butter two 9-inch saucepans. Cut a piece of waxed paper about 2 inches longer than the circumference of the saucepan. Fold this in half lengthwise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter. When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes. On a clean work surface, shape reserved dough into desired motifs -- solar, crosses, rosettes, birds, braids, scrolls, etc. (See list below) Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves. Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes. In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water. Brush egg mixture on surface of loaves. Bake for 10 minutes, lower the oven temperature to 325 degrees, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool. This recipe yields two 9-inch round loaves. The following list includes some of the symbols used on a traditional paska: Triangle: the Trinity Fish: Christ, the fisherman Sun: life, growth, and good fortune Flowers: love, charity, and goodwill Wheat: good health and wishes for a good harvest Evergreens: health and eternal youth Cross: the death and the resurrection of Christ Eight-pointed star: the sun god Birds: fertility and wish-fulfillment Dots: stars in the heavens Deer, horses, and rams: prosperity Waves and ribbons circling an egg: eternity Pussy willows: Palm Sunday Pine branches and trees: youth and health Acorns: fertility Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 nine-inch round loaves" - - - - - - - - - - - - - - - - - - - Per serving: 6627 Calories (kcal); 85g Total Fat; (11% calories from fat); 203g Protein; 1236g Carbohydrate; 2328mg Cholesterol; 1032mg Sodium Food Exchanges: 69 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 10 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Lubow K. Wolynetz, The Ukrainian Museum, 203 Second Avenue, New York, NY 10003. 212-228-0110. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ukrainian Mayonnaise Recipe By :Lubow K. Wolynetz Serving Size : 0 Preparation Time :0:00 Categories : Condiments Dips/Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large hard-boiled eggs 2 teaspoons sugar - (to 3 tspns) 2 tablespoons freshly-squeezed lemon juice 1 1/2 teaspoons dry mustard 1 cup sour cream 2 tablespoons mayonnaise 1/4 cup finely-grated horseradish Halve eggs, and separate whites from yolks. Finely chop egg whites; set aside. In medium bowl, mash egg yolks with a fork. Add sugar, lemon juice, mustard, sour cream, and mayonnaise. Stir in horseradish and egg whites. Store in an airtight container up to 4 days. This recipe yields 2 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1010 Calories (kcal); 93g Total Fat; (82% calories from fat); 33g Protein; 13g Carbohydrate; 960mg Cholesterol; 527mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Lubow K. Wolynetz, The Ukrainian Museum, 203 Second Avenue, New York, NY 10003. 212-228-0110. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Ultimate Chocolate Cake Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Valrhona cocoa -- plus more 3/4 cup strong coffee -- boiling 1 cup milk -- room temperature 2 3/4 cups cake flour (not self-rising) 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups unsalted butter -- room temperature, plus more 2 1/2 cups sugar 1 tablespoon pure vanilla extract 4 large eggs -- room temperature === ULTIMATE CHOCOLATE FROSTING === 3 1/2 cups confectioners' sugar 1 cup Valrhona cocoa powder 12 tablespoons unsalted butter -- room temperature 1/2 cup milk -- room temperature 2 teaspoons pure vanilla extract Place rack in middle of the oven. Heat oven to 350 degrees. Butter two 8- by 2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside. Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated. Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center of the cake. Remove the cakes from the oven, and allow cakes to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about one hour. To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom-side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips. ULTIMATE CHOCOLATE FROSTING: In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps. (Makes about 3 cups) Makes two 8-inch layers. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 6081 Calories (kcal); 444g Total Fat; (64% calories from fat); 38g Protein; 519g Carbohydrate; 1915mg Cholesterol; 2787mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 86 1/2 Fat; 33 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Valentine Fortune Cookies Recipe By :Martha Stewart Serving Size : 15 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 5 tablespoons unsalted butter 4 large egg whites 1 cup superfine sugar 1 cup all-purpose flour -- sifted 1 pinch salt 3 tablespoons heavy cream 1 teaspoon almond extract Heat oven to 400 degrees. Spray a cookie sheet liberally with cooking spray. Melt butter in a small saucepan over low heat; set aside. In the bowl of an electric mixer, combine egg whites and sugar and beat on medium speed for about 30 seconds. Add flour and salt and beat until combined. Add butter, heavy cream, and almond extract and beat until combined, about 30 seconds. Pour 1 tablespoon of batter onto half of the baking sheet and spread with the back of the spoon into a thin 5-inch circle; repeat on the other half of the sheet. Bake until the edges turn golden brown, about 8 minutes. Remove baking sheet to a heat-resistant surface. Working as quickly as possible, slide a spatula (an offset spatula, available at specialty kitchen shops, works best) under one of the cookies. Lift it up and place it on a clean kitchen towel. Using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle. Hold the cookie with your index fingers inserted at each open end and slide your thumbs together along the bottom line. Press into the center while bending the two open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, which begins to happen almost immediately, you cannot fold it into the shape. Place the cookie on the kitchen towel to cool and shape the second cookie. Repeat until all the batter is used up. To speed up the process, bake 4 cookies at a time, staggering 2 cookie sheets by 4 minutes to give you time to shape. To avoid wasting batter, try the shaping process with a circle of paper first. This recipe yields 15 cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 5g Total Fat; (57% calories from fat); 2g Protein; 7g Carbohydrate; 14mg Cholesterol; 25mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Feb 1995 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Valentine's Day Linzer Pie Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- all-purpose flour 1 large egg yolk 2 teaspoons heavy cream === PATE BRISEE === 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter -- cut 1/2" pieces === ALMOND FILLING === 1 cup whole blanched almonds - (4 oz) 1/2 cup sugar -- plus 2 tablespoons sugar 2 large egg whites 1/8 teaspoon cream of tartar 1 tablespoon all-purpose flour === LINZER PIE FILLING === 1 package frozen unsweetened raspberries - (10 oz) -- thawed 1/3 cup sugar 3/4 cup raspberry preserves - (8 oz) 1 teaspoon freshly-squeezed lemon juice Note: You will need either a round or heart-shaped ten-inch tart pan with a removable bottom. For the Pate Brisee: Combine flour, salt, and butter in food processor. Process until mixture resembles coarse meal, about 8 seconds. Add 1/4 to 1/2 cup ice water in a slow, steady stream through feed tube with machine running, just until dough holds together. Turn out the dough onto a large piece of plastic wrap. Press the dough down into a disk with your hands. Wrap tightly in plastic, and chill in the refrigerator for 1 hour or overnight. For the Almond Filling: Place almonds and sugar in the bowl of a food processor. Process until almond mixture is a very fine powder. Transfer mixture to a large saucepan. Set aside. In an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy; increase speed to medium, and beat until soft peaks form. Add cream of tartar, and beat on high speed until stiff peaks form. Place the pan with reserved almond mixture over very low heat, and stir for 2 minutes. Stir in the egg whites. When dissolved, stir in flour, and cook 1 minute. Transfer filling to a clean bowl, and set aside to cool. Mixture may be made 1 day ahead and kept in an airtight container in the refrigerator. (Makes 1 cup) For the Linzer Pie Filling: Place the frozen raspberries and sugar in a medium, heavy saucepan, and cook over low heat until the sugar begins to dissolve and the berries release their liquid, stirring often. Increase heat, and bring the mixture to a boil, stirring constantly. Reduce heat to low, and simmer mixture to thicken, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Do not let the mixture scorch. Transfer mixture to a large glass measuring cup. Add enough raspberry preserves to bring mixture to 1 1/3 cups of filling. Stir in the lemon juice. Set aside to cool. May be made 1 day ahead and refrigerated. (Makes 1 1/3 cups) On lightly floured surface, roll two-thirds of pâte brisée 1/8-inch thick. Press into tart pan. Roll rolling pin over top of pan to trim crust flush with edge. Prick bottom with fork. Freeze for 30 minutes. On lightly floured surface, roll remaining dough 1/16-inch thick. Cut out with 3/4- to 2 1/2-inch heart cookie cutters. Transfer to baking sheet; refrigerate for 30 minutes. Whisk together egg yolk and cream for an egg wash. Heat oven to 400 degrees with rack in center. Line crust in pan with parchment paper; fill with pie weights or dried beans. Transfer to a baking sheet; bake for 10 minutes. As soon as it has cooled enough to touch, carefully remove beans and paper. Spread almond filling evenly in bottom of tart. Bake for 10 minutes, just until set and slightly golden. Reduce oven to 350 degrees. Spread linzer filling over almond filling. Arrange chilled hearts of dough over filling. Place pan on baking sheet. Bake for 20 minutes. Brush crust and hearts with egg wash. Continue to bake until golden brown and cooked through, about 20 minutes more. Serve at room temperature. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 458 Calories (kcal); 24g Total Fat; (47% calories from fat); 6g Protein; 55g Carbohydrate; 90mg Cholesterol; 286mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Crème Anglaise Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large egg yolks 1/4 cup sugar 1 cup milk 3/4 cup heavy cream 1/2 vanilla bean -- split In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream, and vanilla bean in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about a 1/3 of the cream mixture into the yolk mixture. Return the combined mixtures to the saucepan. Fill a large bowl or sink with ice and water. Cook Crème Anglaise over medium heat, stirring constantly with a wooden spoon, until mixture thickens to the consistency of heavy cream. Discard the vanilla bean, and strain the Crème Anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight container, refrigerated, until ready to serve, up to 4 days. This recipe yields 2 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per serving: 1197 Calories (kcal); 95g Total Fat; (70% calories from fat); 23g Protein; 67g Carbohydrate; 1128mg Cholesterol; 216mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vanilla Horseshoe Cookies Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon confectioners' sugar -- plus 1/3 cup confectioners' sugar 1/2 cup whole blanched almonds 1 1/2 cups all-purpose flour 1/4 teaspoon coarse salt 12 tablespoons very cold unsalted butter -- cut up 1 vanilla bean 1 cup confectioners' sugar Heat oven to 325 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In the bowl of a food processor fitted with the metal blade, combine the confectioners' sugar and the almonds. Process until finely ground. Add the flour and salt, and pulse to combine. Scrape the seeds from the vanilla pod. Add to the flour mixture. (Reserve the bean for the dusting sugar.) Add the butter a few pieces at a time. Quickly pulse to combine. Do not overprocess. The mixture should resemble coarse meal. Place the reserved vanilla bean on the prepared baking sheet, and let dry out in the oven for 3 to 5 minutes. Remove the dough to a clean work surface. Blend the dough by pushing it away from you with the heel of your hand. Gather it up with a bench scraper, and continue this process until the dough will peel easily from the work surface in one piece. Divide dough into four equal pieces. Roll each piece into a cylinder 5/8-inch in diameter and about 22 inches long. Cut each log into pieces about 3 inches long. Curve each piece into a horseshoe, and place on the prepared baking sheet about 1 1/2 inches apart. Bake until lightly golden, 15 to 20 minutes. While the cookies are baking, cut the reserved dried vanilla bean into small pieces. Place the remaining cup confectioners' sugar in the bowl of the food processor fitted with the metal blade. Process until well mixed, about 1 minute. Sift the sugar into a small mixing bowl to remove any large pieces of the vanilla bean. Remove the cookies to a rack to cool. After the cookies have cooled 5 minutes, gently toss warm cookies in vanilla sugar to coat. Remove to a rack to cool completely. Once cooled, dust again with remaining powdered sugar. Store in an airtight container for up to 1 week. This recipe yields about 2 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Souffle Recipe By :Todd English Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 1/3 cup sugar 1/4 cup sugar Sugar -- for dishes 2 cups milk -- not skim 1/2 vanilla bean -- split and scraped 3/4 cup all-purpose flour -- plus 2 tablespoons all-purpose flour 1/3 cup granulated sugar 1/4 teaspoon coarse salt 4 large eggs separated 1 large egg white 1 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar Confectioners' sugar -- for dusting Vanilla-Bean Ice Cream -- (see recipe) Butter and sugar eight 6-ounce souffle dishes, including the top edge of each dish. In a medium saucepan over high heat, combine milk and vanilla bean. Bring to a boil, and remove from heat. Let steep for 1 hour. Remove bean from milk, and reserve for another use. In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat. Prepare an ice bath. Add egg yolks and vanilla extract, and whisk to combine. Transfer soufflé base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Transfer to the ice bath to cool completely. Refrigerate until ready to use. Remove souffle base from refrigerator, and bring to room temperature, about 1 hour. Adjust oven rack to the center of the oven. Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the whisk attachment, on low speed, whip egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny. Gently fold egg whites into the soufflé base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with Vanilla-Bean Ice Cream. This recipe yields 8 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g Protein; 36g Carbohydrate; 16mg Cholesterol; 96mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - courtesy of chef Todd English, who owns eight restaurants; Olives, his first, opened in 1989 in Charlestown, Massachusetts, and serves extraordinary Mediterranean-style food. In 1992, Todd opened Figs, a more casual, affordable restaurant where uniquely delicious pizzas are the mainstays. Todd has coauthored two cookbooks, "The Olives Table" and "The Figs Table," which reveal the secrets of his celebrated cuisine. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Sponge Cake Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon unsalted butter -- for pans 1/4 cup all-purpose flour -- plus more 1/4 cup cornstarch 2 large eggs -- separated 1/2 teaspoon pure vanilla extract 6 tablespoons sugar 1 pinch salt Heat oven to 350 degrees. Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour the pans, and set aside. In a small bowl, sift together the flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, vanilla, and 4 tablespoons sugar on high speed, until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment. Combine the egg whites and salt in the mixer bowl, and beat on medium speed, until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 2 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to the pans, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 minutes. Transfer pans to a wire rack to cool; turn out the cakes, and wrap them in plastic wrap until ready to use. Makes two six-inch-round layer cakes. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 708 Calories (kcal); 15g Total Fat; (18% calories from fat); 14g Protein; 129g Carbohydrate; 390mg Cholesterol; 249mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla-Bean Ice Cream Recipe By :Recipe from chef Todd English Serving Size : 0 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk (not skim) 1 cup heavy cream 1 vanilla bean -- split lengthwise and scraped 8 large egg yolks 2/3 cup vanilla sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean. Bring to a boil. Remove from heat, and let steep for 1 hour. In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring milk mixture to a boil, and remove the vanilla bean; reserve for another use. Slowly add to yolks while whisking constantly. Let stand 5 minutes. Prepare an ice bath. Add vanilla extract to the ice-cream base, stirring to combine. Strain through a fine sieve over a medium bowl. Cool ice cream base in ice bath. Transfer to an ice-cream maker, and freeze according to the manufacturer's directions. Makes about 1 1/4 quarts. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 1296 Calories (kcal); 129g Total Fat; (88% calories from fat); 27g Protein; 9g Carbohydrate; 2027mg Cholesterol; 679mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates NOTES : Chef Todd English owns eight restaurants; Olives, his first, opened in 1989 in Charlestown, Massachusetts, and serves extraordinary Mediterranean-style food. In 1992, Todd opened Figs, a more casual, affordable restaurant where uniquely delicious pizzas are the mainstays. Todd has co-authored two cookbooks, "The Olives Table" and "The Figs Table," which reveal the secrets of his celebrated cuisine. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla-Chocolate Tuiles Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-purpose flour 3 tablespoons Dutch cocoa 1/2 Vanilla bean -- split lengthwise 8 tablespoons Unsalted butter 2/3 cup Confectioners' sugar 4 large Egg whites -- room temperature Tuile Template Make a stencil with the template and a rectangular piece of cardboard larger than the template. Trace the template onto the cardboard and cut along the lines with a utility knife. Lift the center out, creating the stencil. Heat oven to 400 degrees. Sift 1/3 cup plus 1 tablespoon flour with the cocoa, and set aside. Using the edge of a paring knife, scrape seeds from the vanilla bean into the bowl of an electric mixer. Add butter and sugar. Using the paddle attachment, beat the seeds, butter, and sugar on medium speed until fluffy, about 5 minutes. Beat in the egg whites, one at a time. Transfer half of the batter (2/3 cup) to a medium bowl. Fold in the cocoa-flour mixture until well combined; set aside. Fold the remaining flour into the remaining batter until well combined. Fit a baking sheet with a teflon baking mat, and place the stencil on the mat. Using a small offset spatula, spread 1 tablespoon of white batter over the stencil. Lift stencil and remove. Fill a pastry bag fitted with a Ateco #2 plain tip with 1/4 cup chocolate batter, and pipe your message onto the tuile. Inscribed with an inspiring word for the bride and groom on their wedding day: "Respect," "Passion," "Trust," "Devotion," and, of course, "Love." Or use the date of the wedding. Repeat the process to make 25 white tuiles, reserving 1/4 cup white batter. Bake tuiles 6 minutes. Using a spatula, remove from baking sheet, and lay over a rolling pin to curl. If tuiles become too cool before shaping, return to the oven for 30 seconds. Let cool completely on pin. Repeat steps with chocolate batter, using reserved white batter for piping. Can be stored in an airtight container for up to 1 week. Makes 50. Recipe Source: Martha Stewart Living - Recipe from Winter/Spring 1998 special issue of Martha Stewart Living Weddings Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 1335 Calories (kcal); 93g Total Fat; (62% calories from fat); 28g Protein; 97g Carbohydrate; 248mg Cholesterol; 234mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Veal Stock Recipe By :Recipe from Mark Strausman Serving Size : 0 Preparation Time :0:00 Categories : Soups/Stews Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds small or cut up veal bones -- cracked if possible (your butcher will do this for you) 4 carrots -- cut in chunks 3 onions -- thickly sliced 3 celery stalks -- cut in chunks 2 leeks -- split lengthwise, and roughly chopped Parsley sprigs - (a large handful) 4 sprigs fresh rosemary 4 sprigs fresh thyme 12 black peppercorns 3 whole cloves 2 bay leaves 1 garlic head -- unpeeled, and halved vertically 2 cups dry red wine 2 cups canned Italian plum tomatoes -- milled or crushed 2 tablespoons tomato paste Place the bones in a large stockpot. Cover with water and heat to a boil. Remove from the heat, drain the water, and put the pot back on the stove. Add all the other ingredients to the bones in the pot. Add water to cover completely. Heat, uncovered, over medium-high heat until almost boiling. Reduce the heat to medium-low, and simmer gently for about 8 hours, until flavorful. During the first 7 hours of cooking, add water as needed to keep the ingredients covered. Do not add water during the last hour of cooking or the stock may taste watery. Remove from the heat, and let cool slightly. Remove any large pieces of bone and strain the stock through a fine strainer to clear it. As you strain, press down on the debris to squeeze out all the juices. Use immediately, or divide the stock among smaller containers, and refrigerate for 3 to 4 days or freeze for up to 6 months. This recipe yields about 8 quarts. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "8 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 822 Calories (kcal); 6g Total Fat; (9% calories from fat); 14g Protein; 116g Carbohydrate; 0mg Cholesterol; 862mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Mark Strausman is the author of "The Campagna Table: Country Style Italian Cooking" (William Morrow and Company, Nov 1999; $30) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Filling for Crepes Recipe By :Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Street, NY, NY Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 garlic cloves -- sliced 2 tablespoons peanut oil 2 cups shiitake mushrooms -- thinly sliced 2 cups peeled julienned carrots 2 cups washed julienned leeks 2 cups julienned snowpeas 4 cups julienned Napa cabbage 2 cups peeled julienned jicama 1/2 cup bean sprouts 1 teaspoon fish sauce 2 teaspoons freshly-ground black pepper In a large skillet or wok, heat 1 tablespoon peanut oil over medium-high heat. Add garlic and cook until it just begins to turn brown, about 1 to 2 minutes. Add mushrooms, carrots, leeks, and snowpeas. Stir-fry about 2 minutes. Add cabbage and jicama, and stir-fry for another 2 to 3 minutes. Add bean sprouts, and stir-fry about 2 minutes. Season with fish sauce and freshly ground pepper. Makes 2 quarts. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 1683 Calories (kcal); 32g Total Fat; (14% calories from fat); 47g Protein; 364g Carbohydrate; 1mg Cholesterol; 66mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Tagine Recipe By :Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Greenwich Street, NY, NY Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 large red pepper -- chopped 1 tablespoon minced garlic 1 tablespoon minced shallots Coarse salt Freshly ground pepper 1 medium peeled eggplant -- chopped 2 tablespoons currants 1 teaspoon ground cinnamon 1 yellow squash -- chopped 1 zucchini -- chopped 2 ripe bananas 1 teaspoon sugar Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add red pepper and cook for 1 minute. Add 1 teaspoon garlic, 1 teaspoon shallots, and 1 tablespoon water. Cook until tender, about 3 minutes, stirring occasionally. Remove from pan and set aside. Add 1 tablespoon olive oil to skillet and heat over medium-high heat. Add eggplant and season with salt and pepper. Cook for 1 minute, and add 1 teaspoon garlic, 1 teaspoon shallots, currants, and 1/2 teaspoon cinnamon. Cook until tender, stirring occasionally, about 3 to 4 minutes. Remove from pan and set aside. Add 1 tablespoon olive oil to skillet and heat over medium-high heat. Add yellow squash and zucchini. Season with salt and pepper and add 1 teaspoon garlic and 1 teaspoon shallots. Cook until tender, but not falling apart, about 2 to 3 minutes. Remove from pan and set aside. Heat oven to 375 degrees. Slice bananas crosswise and then lengthwise. Add 1 tablespoon olive oil to skillet and heat over medium-high heat. Add bananas, 1/2 teaspoon cinnamon, and sugar. Sauté until just soft, about 1 minute. Remove from pan and chop. Combine all vegetables in a tagine or baking dish. Cover and transfer to oven and bake for 20 minutes. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 9g Total Fat; (71% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Venetian Butter Cookies Recipe By :Chef Luciano Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 tablespoons unsalted butter -- room temperature 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1 teaspoon lemon zest 1/2 teaspoon salt 6 large egg yolks 3 cups all-purpose flour Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium until light and fluffy, about 2 minutes. Add vanilla, lemon zest, and salt. Beat to combine. Add egg yolks, one at a time, beating well after each addition, until fully combined. Reduce speed to low, and add flour, 1 cup at a time, beating until fully combined. Roll a walnut-size piece of dough into a ball, then roll out into a rope about 3 inches long and 1/4-inch in diameter. Shape into a decorative S. Transfer to prepared baking sheet. Repeat with remaining dough, placing cookies about 1 1/2 inches apart on baking sheet. Bake until firm, 12 to 15 minutes. Transfer to wire racks to cool. Keeps in an airtight container for up to 2 weeks. This recipe yields about 4 dozen cookies. Comments: Venetians call these cookies "Buranei" after the island of Burano, where they originated. But when shaped into a circle, they're sometimes called "bussolai," from the Italian word for "hole." Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g Protein; 11g Carbohydrate; 33mg Cholesterol; 24mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Chef Luciano, Trattoria da Romano, 30012 Burano, Venice, Italy. 041-730030. Fax: 041-735217. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Vermouth Granita With Lorraine Recipe By :Lorraine Bracco Serving Size : 8 Preparation Time :0:00 Categories : Desserts Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sugar 1 3/4 cups dry vermouth Zest of 1 lemon -- cut in 1" pieces Zest of 1 lime -- cut in 1" pieces 2 grapefruits (preferably ruby red) -- for garnish In a medium saucepan, combine sugar, vermouth, lemon and lime zests, and 2 3/4 cups water. Bring to a boil, stirring occasionally. Remove from heat. Set aside to allow lemon and lime zests to steep in mixture, about 10 minutes. Strain, discarding zests. Pour mixture into a 13- by 9-inch glass baking dish. Freeze for 8 hours or overnight. Using a sharp knife, cut off tops and bottoms of grapefruits. Remove peel, pith, and outer membranes. Working over a bowl, cut fruit segments from membranes. Squeeze juice from membranes from into bowl; set aside. Just before serving, remove granita mixture from freezer. Using the tines of a fork, scrape surface of granita so it resembles crushed ice. Transfer granita to serving bowls, and garnish with grapefruit sections and reserved juice. This recipe yields 8 to 10 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 47g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Lorraine Bracco, actress in The Sopranos on HBO. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vichyssoise (Martha Stewart) Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fat leeks, white parts only - (to 8) -- washed, cut crosswise 4 tablespoons unsalted butter 8 medium white potatoes -- peeled, sliced thin Coarse salt -- to taste 5 cups chicken stock 2 cups half-and-half 1 pinch freshly-grated nutmeg Freshly-ground white pepper -- to taste 1 cup heavy cream Fresh chives Saute the leeks in the butter for 10 minutes. Add the potatoes, salt, and stock, and simmer until potatoes are tender, about 30 minutes. Strain the liquid from the solids. Puree the solids, adding back in enough liquid to keep moist, in batches in a food mill. Stir in the remaining liquid, and pass soup through a fine strainer. Add the half-and-half, nutmeg, and pepper. Adjust seasoning to taste. Chill well. Stir in cream to serve, and top with fresh chives, whole or chopped. Makes 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 23g Total Fat; (58% calories from fat); 5g Protein; 31g Carbohydrate; 75mg Cholesterol; 1815mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vidalia Onion And Potato Tortilla Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 russet or Yukon gold potatoes -- peeled, and cut into 1/4" dice 2 tablespoons salt 6 large eggs Coarse salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons extra-virgin olive oil 2 Vidalia onions -- thinly sliced (or sliced washed white and light green parts of leeks) 2 tablespoons finely-chopped fresh chives Heat oven to 400 degrees with rack in center. In a medium saucepan over high heat, cover potatoes with 4 cups water and 2 tablespoons salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 5 minutes. Drain and set aside. Slightly beat eggs with salt and pepper. Set aside. Heat oil in a 10-inch ovenproof nonstick sauté pan over medium-high heat, until just beginning to smoke. Add potatoes, and cook, stirring occasionally, until evenly golden brown, 10 to 12 minutes. Add onions, and continue to cook until wilted and beginning to brown, 2 to 3 minutes more. Add eggs, sprinkle with chives, and swirl pan to distribute evenly. Transfer to oven. Bake until center is set and sides are puffy and golden, about 10 minutes. Reduce oven temperature if eggs brown too quickly. Do not overcook, or eggs will get tough. Let cool slightly before slicing into small wedges. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 13g Total Fat; (68% calories from fat); 9g Protein; 5g Carbohydrate; 281mg Cholesterol; 3282mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Viennese Crescents Recipe By :Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup confectioners' sugar -- plus 1 tablespoon confectioners' sugar 1/2 cup whole blanched almonds 1 1/2 cups all-purpose flour 1/4 teaspoon coarse salt 1 vanilla bean 12 tablespoons very cold unsalted butter -- cut up 1 cup confectioners' sugar -- for dusting Heat oven to 325 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In the bowl of a food processor fitted with the metal blade, combine confectioners' sugar and almonds. Process until finely ground. Add flour and salt, and pulse to combine. Scrape the seeds from the vanilla pod. Add to the flour mixture. (Reserve the bean for the dusting sugar.) Add the butter a few pieces at a time. Quickly pulse to combine. Do not overprocess. The mixture should resemble coarse meal. Place the reserved vanilla bean on the prepared baking sheet, and let dry out in the oven for 3 to 5 minutes. Remove the dough to a clean work surface. Blend the dough by pushing it away from you with the heel of your hand. Gather it up with a bench scraper, and continue this process until the dough will peel easily from the work surface in one piece. Divide dough into four equal pieces. Roll each piece into a cylinder 5/8-inch in diameter and about 22 inches long. Cut each log into pieces about 3 inches long. Curve each piece into a crescent, and place on the prepared baking sheet about 1 1/2 inches apart. Bake until lightly golden, 15 to 20 minutes. While the cookies are baking, cut the reserved dried vanilla bean into small pieces. Place in the bowl of the food processor, fitted with the metal blade, with the remaining cup confectioners' sugar. Process until well mixed, about one minute. Sift the sugar into a small mixing bowl to remove any large pieces of the vanilla bean. Remove the cookies to a rack to cool. After the cookies have cooled 5 minutes, gently toss warm cookies in vanilla sugar to coat. Remove to a rack to cool completely. Once cooled, dust again with remaining powdered sugar. Store in an airtight container for up to one week. This recipe yields about 2 1/2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart's Home For The Holidays TV special, Dec 1999 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Chicken Salad Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Chicken Poultry Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless skinless chicken breast 3/4 teaspoon chile paste 1 garlic clove -- minced 1 1/2 tablespoons sugar 1 tablespoon rice-wine vinegar 3 tablespoons freshly-squeezed lime juice 2 tablespoons Vietnamese fish sauce 3 tablespoons peanut oil 6 cups shredded savoy cabbage - (12 oz) 1/2 cup mint leaves -- julienned 1/2 cup cilantro leaves -- julienned Extra cilantro leaves -- for garnish 1 small red onion -- thinly sliced lengthwise 1 small fresh red or green hot chile pepper 1/2 seedless cucumber -- julienned 2 large carrots -- peeled, julienned 1 red bell pepper -- julienned 1/3 cup roughly chopped roasted peanuts Add the chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove the chicken from the water, and thinly slice it lengthwise. Set aside. In a small bowl, whisk together the chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside. In a medium bowl, toss together the cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve. Serves 6. Cuisine: "Vietnamese" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 7g Total Fat; (45% calories from fat); 10g Protein; 10g Carbohydrate; 23mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Fisherman's Soup Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Salmon Scallops Seafood Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boneless skinless salmon -- cut bite-size pieces 1/4 pound bay scallops -- muscles removed 1 tablespoon vegetable oil 1 teaspoon ground-chile paste 1 teaspoon minced garlic 5 cups low-sodium chicken stock -- homemade or canned, skimmed of fat 2 cored ripe tomatoes -- cored, and cut in 1/2" dice 2 cups diced fresh pineapple 1/2 medium onion -- sliced 1/4" lengthwise 2 tablespoons Asian fish sauce 1/4 cup sugar 1/4 teaspoon salt 1/4 cup fresh lime juice 3 scallions white and light-green parts only -- cut diagonally 1/4" 2 cups bean sprouts 2 tablespoons chopped sweet basil 2 tablespoons chopped cilantro 2 tablespoons Fried Shallots -- (see recipe) Blanch salmon in boiling water for 10 to 20 seconds. Remove, and drain in a colander. Blanch scallops for 10 seconds; drain. Heat oil in a small stockpot over medium heat. Add chile paste and garlic. Cook until fragrant, about 10 seconds. Add stock, cover, and bring to a boil. Reduce heat to medium; stir in salmon and scallops, tomatoes, pineapple, onions, fish sauce, sugar, salt, and lime juice. Cook until seafood is just cooked through, about 3 to 5 minutes. Remove from heat, and stir in scallions, bean sprouts, basil, and cilantro. Divide among 8 soup bowls, garnish with Fried Shallots, if desired, and serve immediately. Serves 8. Cuisine: "Vietnamese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 10g Carbohydrate; 5mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vietnamese Fruit Shakes Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large ripe avocado -- see * Note 1/4 cup sweetened condensed milk 2 cups ice 1 tablespoon sugar -- to taste * Note: 1/2 ripe mango or 1/2 small ripe papaya can be used instead of the avocado. Peel, pit and cut avocado into chunks. Combine all ingredients in a blender or food processor. Pulse until ice is pureed. Adjust sugar to taste. This recipe yields one 2-cup shake. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 7g Total Fat; (19% calories from fat); 6g Protein; 54g Carbohydrate; 26mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Jul/Aug 1997 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Vietnamese Smoothies Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large ripe mango -- OR 1/2 ripe avocado -- OR 1/2 small ripe papaya 1/4 cup sweetened condensed milk 2 cups ice 1 tablespoon sugar -- or to taste Peel and pit mango; cut into chunks. Pulse ingredients in blender or food processor until ice is pureed. Add sugar to taste. This recipe yields 1 two-cup shake. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 7g Total Fat; (19% calories from fat); 6g Protein; 54g Carbohydrate; 26mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Vinaigrette Recipe By :Recipe from Maguy Le Coze and Eric Ripert Serving Size : 0 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Dijon mustard 1 teaspoon fine sea salt 2 pinches freshly-ground white pepper 3 tablespoons red-wine vinegar 3 tablespoons sherry vinegar 1/2 cup olive oil -- plus 1 tablespoon olive oil 1/2 cup corn oil -- plus 1 tablespoon corn oil In a small mixing bowl, whisk together mustard, salt, pepper, red-wine vinegar, and sherry vinegar. Whisking constantly, slowly drizzle in the olive oil, then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week. Makes 1 1/3 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 2172 Calories (kcal); 245g Total Fat; (99% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 49 Fat; 0 Other Carbohydrates NOTES : Maguy Le Coze and Eric Ripert are the co-authors of "Le Bernardin Cookbook: Four Star Simplicity" (Doubleday, 1998; $35) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vinaigrette Salad Dressing Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Condiments Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup rice-wine vinegar or lemon juice 1 teaspoon Dijon mustard Coarse salt Freshly-ground black pepper 3/4 cup extra-virgin olive oil 1/2 teaspoon sugar -- (optional) Combine all ingredients in a jar; shake to mix. Store in jar, refrigerated, for up to 1 week. This recipe yields about 1 cup. Comments: Basic vinaigrette is usually composed of three parts oil to one part vinegar or lemon juice, some salt and pepper, and mustard, which acts as an emulsifier. But spices, herbs, and onions may be added to enhance the flavor of this zesty dressing. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - - Per serving: 1444 Calories (kcal); 162g Total Fat; (99% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Vinegar Pie Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pate Brisee, 9" dia -- (see below) 3 large egg yolks 1 cup dark brown sugar -- level, not packed 1/4 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 2 tablespoons cider vinegar 1 tablespoon unsalted butter 2 cups boiling water 2 cups whipped cream === PATE BRISEE === 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 3/4 cup chilled unsalted butter -- cut into pieces PATE BRISEE: Place the flour, salt, and sugar in the bowl of a food processor. Pulse about 10 seconds. Add butter, and pulse until mixture resembles small peas. With machine running, add 1/4 cup ice water through feed tube. Pulse until dough just starts to come together when you press it with your fingers, about 45 seconds. If necessary, add up to 2 more tablespoons ice water. Divide dough into two equal balls. Flatten each into disks; wrap in plastic. Chill at least one hour. Dough can be stored, frozen, up to one month. (Makes two 9-inch circles) Heat oven to 400 degrees. Roll out pastry, and fit into a 9-inch pie plate. Transfer to the refrigerator or freezer, and chill until firm, 15 to 20 minutes. Have ready a saucepan of 6 cups simmering water. Place egg yolks in an electric mixer fitted with the paddle attachment. Beat on medium-high speed until thick, 3 to 4 minutes. Add both types of sugar, cornstarch, salt, nutmeg, allspice, cinnamon, and vinegar, and beat to combine. With the mixer running, reduce speed to low, and add 2 cups simmering water. Transfer mixture to a medium bowl, and place over the remaining simmering water. Cook, stirring occasionally until mixture is thick and smooth, about 15 minutes. Stir in the butter, and turn off the heat. Remove the pie shell from refrigerator or freezer, and place in the oven to for 3 minutes. Remove the crust from oven, and reduce oven temperature to 325 degrees. Fill the crust with the cooked mixture, and return to oven. Bake until golden brown and the center is almost set, about 45 minutes. Remove from oven, and place on a wire rack until cool. Serve with whipped cream. Makes one 9-inch pie. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 3153 Calories (kcal); 118g Total Fat; (33% calories from fat); 39g Protein; 492g Carbohydrate; 997mg Cholesterol; 2887mg Sodium Food Exchanges: 14 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 18 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Virginia's Buttermilk Biscuits Recipe By :Recipe from Virginia Willis Serving Size : 9 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups White Lily brand all-purpose flour -- see * Note 1 tablespoon baking powder 1 teaspoon salt 1/4 cup cold unsalted butter -- cut up 3/4 cup buttermilk - (to 1 cup) * Note: White Lily all-purpose flour is made from 100 percent soft winter wheat, which yields a product with less gluten than ordinary all-purpose flour. Heat oven to 500 degrees. In a bowl combine the flour, baking powder and salt. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined. With your hands gently form the mixture into balls. Place in a round 8- by 2-inch cake pan, and bake for 8 to 10 minutes until golden brown. Allow to cool to the touch, and serve immediately with butter and quince jam. Makes nine 2- to 3-inch biscuits. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; 399mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Waffle Chips Recipe By :Recipe from "Entertaining" by Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Potatoes Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 baking potatoes - (to 3) 9 cups peanut oil -- for frying Coarse salt Using a mandoline fitted with the waffle-cut blade, cut the potato into 1/8-inch-thick slices, creating the waffle pattern by turning the potato a half-turn after each slice. Transfer potato slices to a bowl of cool water to prevent discoloration. In a heavy-bottomed Dutch oven or high-sided pan, heat the oil until a frying thermometer registers 375 degrees. Remove about 12 potato slices from the water, place on a clean kitchen towel or paper towel, and thoroughly pat dry. Carefully slip the potato slices into the oil (the oil temperature will drop down to about 360 degrees) fry, moving slices with tongs or a slotted spoon, until golden, 1 to 2 minutes. Transfer to paper towels to drain, and sprinkle with salt. Repeat until all the potato slices are fried. Let cool. The chips may be made in advance and kept in an airtight container at room temperature for up to 4 days. In very humid weather, the chips may absorb moisture and soften. To recrisp them, heat in a warm oven. Under these conditions, they are best made just one day in advance. Makes about 4 servings. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1998 - Clarkson N. Potter - $24.95" - - - - - - - - - - - - - - - - - - - Per serving: 4296 Calories (kcal); 486g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 97 Fat; 0 Other Carbohydrates NOTES : Special thanks to Rosie O'Donnell, host of "The Rosie O'Donnell Show" Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Warm Chicken Salad with Mario Recipe By :Recipe from "Simple Italian Food" by Mario Batali Serving Size : 2 Preparation Time :0:00 Categories : Chicken Poultry Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless skinless chicken breast halves 4 tablespoons extra-virgin olive oil -- plus 1 teaspoon extra-virgin olive oil 1/4 Anaheim chile -- sliced diagonally 1 teaspoon coriander seeds -- crushed 1/2 red onion -- thinly sliced 1/2 medium beet -- sliced, julienned 1/8 teaspoon yellow mustard seeds 1/2 medium carrot -- cut long thin strips 3 tablespoons red-wine vinegar 1/4 cup quince jam 1/2 cup white wine 1 teaspoon sambal oelek 2 cups collard greens -- sliced very thinly crosswise 2 cups mustard greens -- trimmed 1/4 cup large Spanish olives Coarse salt Freshly-ground black pepper Heat 1 tablespoon olive oil in a saute pan over medium heat. Add chicken breasts, skin-side down. Cook until golden brown, about 4 minutes per side. Meanwhile, heat 2 tablespoons olive oil a second saute pan. Add the sliced chile and coriander; saute one minute. Add the red onion, beets, mustard seeds, and salt, and cook for 1 minute. Add carrots and 1 tablespoon vinegar; season with pepper. Saute for 3 to 4 minutes, stirring occasionally. Add collard greens to vegetable mixture, and cook until wilted, 3 to 5 minutes. In a medium bowl, toss mustard greens with 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Pour vegetable mixture on top of the greens, and toss quickly, allowing the greens to wilt slightly. Divide among 2 plates. Add quince jam to chicken breasts, basting occasionally with melted jam. Season with salt and pepper. Add white wine, sambal oelek, the remaining 1 tablespoon vinegar, and 1 teaspoon oil; stir to combine. Simmer for 4 minutes. Add olives, and cook until just heated, about 30 seconds. Place a chicken breast on top of vegetables, and pour any pan juices over chicken. Serve immediately. Serves 2. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1998 - Clarkson N. Potter - $30" - - - - - - - - - - - - - - - - - - - Per serving: 488 Calories (kcal); 31g Total Fat; (61% calories from fat); 31g Protein; 13g Carbohydrate; 68mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Corn Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears corn 1/2 pound green beans -- cut 2" lengths 2 tablespoons olive oil -- plus more 1 large red onion -- thinly sliced 1 large garlic clove -- finely chopped 1 tablespoon fresh thyme leaves Salt -- to taste Freshly-ground black pepper -- to taste Juice of 2 fresh limes 1 bunch radishes -- thinly sliced To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 6 cups of kernels. Fill a large bowl with ice and water; set aside. Place a medium saucepan filled with 4 cups water over medium-high heat; bring to a boil. Place green beans in boiling water; cook until they change from light to dark green, about 2 minutes. Drain, and put in ice bath until cold; drain again, and set aside. Heat oil in a large skillet over medium heat. Add onion slices; cook, stirring, until they begin to caramelize, about 5 minutes. Add garlic and thyme; cook 1 minute more. Add reserved corn, salt, and pepper. Cook, stirring, until corn starts to caramelize, 5 minutes more. Add reserved beans, and cook until just warm, 2 to 3 minutes more. Remove from heat. Toss with fresh lime juice, garnish with radish slices, drizzle with olive oil, and serve. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "09-11-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 8g Total Fat; (32% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - featured on CBS's "The Early Show," August 15, 2000 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Mixed Nuts Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups mixed nuts, such as walnuts, cashews, almonds, pecans, and hazelnuts 1 tablespoon extra-virgin olive oil 2 small shallots 3 cloves garlic 2 tablespoons unsalted butter 1/4 cup chopped fresh rosemary 1/4 teaspoon cayenne pepper 1 tablespoon dark-brown sugar - (packed) 1 tablespoon coarse salt Heat the oven to 350 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl, and set aside. Thinly slice the shallots crosswise into rings to yield about 1/4 cup. Thinly slice the garlic lengthwise. Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3 to 5 minutes. Transfer the shallots and garlic to paper towels. Set aside. Melt the butter and pour it over the nuts. Add the rosemary, cayenne, brown sugar, and salt, and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300 degree oven for 10 minutes. Makes 5 cups. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 37g Total Fat; (89% calories from fat); 2g Protein; 8g Carbohydrate; 62mg Cholesterol; 5649mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Wheatberry Salad Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheatberries -- see * Note 2 tablespoons extra-virgin olive oil 1/2 cup yellow onions -- chopped 1 cup sliced white button mushrooms 1/2 cup white wine 2 teaspoons coarsely-chopped parsley 2 teaspoons coarsely-chopped sage Coarse salt -- to taste Freshly-ground black pepper -- to taste * Note: The wheatberries are available in any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container. Place the wheatberries in a strainer and rinse under cold water. In a large pot, combine the wheatberries with 2 1/2 quarts of salted water and cook until al dente, about 50 minutes. Drain and set aside. Heat olive oil in a medium sauté pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with herbs, and season with salt and pepper to taste; serve warm. This recipe yields 4 servings. Source: "Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-22-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 7g Total Fat; (87% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) and from "Martha Stewart's Healthy Quick Cook" by Martha Stewart ($32.50) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm, Soft Chocolate Cake Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons Unsalted butter -- plus more 2 teaspoons All-purpose flour -- plus more 4 ounces Bittersweet chocolate -- preferably Valrhona 2 large Eggs 2 large Egg yolks 1/4 cup Sugar Butter and lightly flour four 4-ounce molds, ramekins, or custard cups (Brioche tins work well for this recipe). Tap out excess flour; butter and flour them again, and set aside. Place butter and chocolate in the top of a double boiler or heat-proof bowl set over a pan of simmering water, and heat until the chocolate has almost completely melted. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, yolks, and sugar until light and thick. Add melted chocolate mixture; beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds. Heat oven to 450 degrees. Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes. Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. Makes 4 individual cakes. Recipe Source: Martha Stewart Living - Recipe adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and Mark Bittman (Broadway Books, $34) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 467 Calories (kcal); 43g Total Fat; (76% calories from fat); 7g Protein; 22g Carbohydrate; 262mg Cholesterol; 39mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Washington Pie Recipe By :Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- room temperature 2 tablespoons unsalted butter -- room temperature 2 1/2 cups all-purpose flour 2 tablespoons all-purpose flour 1 cup Dutch cocoa 2 tablespoons Dutch cocoa 2 teaspoons baking soda 1/8 teaspoon salt 1 cup granulated sugar 1 cup dark brown sugar 3 large eggs -- room temperature 3/4 cup sour cream 1 1/2 cups nonfat buttermilk 1 jar preserved cherries - (12 oz) 1/4 cup kirsch Pastry Cream -- (see recipe) Shiny Chocolate Ganache -- (see recipe) Heat oven to 350 degrees. Butter three 8-inch cake pans; line with parchment; butter and flour parchment. In large bowl, sift together flour, cocoa, baking soda, and salt. Set aside. In bowl of electric mixer with paddle attachment, cream butter and granulated sugar on medium speed, until fluffy, about 2 minutes. Add brown sugar; beat until fluffy, about 1 minute. Add eggs, one at a time, beating well after each addition. Mix in sour cream. Reduce speed to low. Add reserved flour mixture and buttermilk, alternating between the two, beginning and ending with flour. Divide batter evenly among three cake pans. Bake, rotating pans halfway through cooking, until firm to touch and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool completely. Remove cakes from pans. Drain cherries, reserving 1/4 cup plus 2 tablespoons juice. Combine juice and kirsch in small bowl. Trim tops of cakes flat. Brush each top with one-third of kirsch mixture. Place a cake layer on serving plate. Spread 1 1/2 cups Pastry Cream evenly over cake; arrange 15 drained cherries on top. Place a second cake layer, brushed-side up, on top. Spread with remaining cream; arrange 15 more cherries. Top with third cake layer. Cake may be made 3 to 4 hours ahead, wrapped loosely in plastic wrap and refrigerated. To serve, warm Shiny Ganache in a double boiler until ganache reaches room temperature. Pour onto middle of top cake layer, and spread evenly with an offset spatula. Garnish with remaining cherries. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 667 Calories (kcal); 33g Total Fat; (43% calories from fat); 9g Protein; 86g Carbohydrate; 151mg Cholesterol; 444mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wassail Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 lady apples 2 tablespoons brown sugar - (packed) 1/2 teaspoon cinnamon 6 bottles dark beer - (12 oz ea) 2 cups sweet sherry 1 1/2 cups granulated sugar === MULLING SPICES === 36 whole allspice berries 24 pieces cinnamon sticks - (1" pieces) 24 whole cloves 12 whole cardamom pods 12 dried or candied ginger pieces 12 pieces dried orange peel - (1" pieces) 12 star anise 6 whole bay leaves -- halved Cheesecloth Kitchen twine Mulling Spice: Fold cheesecloth into a double layer, and cut twelve 6- by 6-inch squares. In each square, put 3 allspice berries, 2 cinnamon pieces, 2 cloves, 1 cardamom pod, 1 piece ginger, 1 piece orange peel, 1 star anise, and 1/2 bay leaf. Gather the cheesecloth around spices to create a pouch. Tie the pouch up in a knot then add a bow made with kitchen twine. Heat oven to 350 degrees. Place whole lady apples, stems up, in a small roasting pan. In a small bowl, combine the brown sugar and the cinnamon. Sprinkle mixture over the apples. Add 1 tablespoon water, cover with foil and bake for 35 minutes. Remove from oven, remove foil, and set the apples aside. While the apples bake, combine the beer, sherry, granulated sugar, and the mulling spices in a heavy-bottomed pot. Over medium heat, warm the Wassail for 10 to 15 minutes until it is very hot, but not boiling; make sure the sugar is totally dissolved. Place a lady apple in each cup, fill the cup with Wassail, and serve immediately. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 5g Total Fat; (17% calories from fat); 3g Protein; 52g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Watercress And Endive Salad Recipe By :Recipe from Chef Alain Coumont of NYC's Le Pain Quotidien Serving Size : 8 Preparation Time :0:00 Categories : Salads/Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bunches watercress 2 bunches endive - (to 3) -- leaves separated Juice of 1/2 lemon 1/4 cup extra-virgin olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 pounds Vacherin Mont d'Or cheese 1 baguette Place the watercress and endive in a large salad bowl. Drizzle the lemon juice and olive oil over salad. Season with salt and pepper. Toss to combine. Serve with cheese and toasted pieces of baguette. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 8g Total Fat; (35% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 352mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Watermelon Bombe Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints pistachio ice cream 1 pint vanilla ice cream Watermelon Sorbet -- (see recipe) 4 Nabisco Famous Chocolate Wafers -- broken into 1/4" pieces 1 layer Vanilla Sponge Cake - (6" round) -- (see recipe) Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well. Place the pistachio ice cream in the chilled mixer bowl. Using the paddle attachment, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and empty mixer bowl to the freezer for 30 minutes. Place the vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and empty mixer bowl to freezer for 30 minutes. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer 1/3-inch below ice cream. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened. To serve, place a serving plate upside-down on top of the mold. Holding plate against mold, invert both. Place a hot, wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap. Serves 12. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 2g Total Fat; (47% calories from fat); 1g Protein; 5g Carbohydrate; 10mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Watermelon Sorbet Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sorbets/Ices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 tablespoon white creme de menthe or Campari -- (optional) 3 cups ripe watermelon flesh Place the sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in the creme de menthe, if using. Chill the syrup. Remove the seeds from the watermelon flesh. Place the flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container. Makes 1 quart. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Watermelon-Tarragon Slush Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Beverages Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ice cubes 3 cups cubed seeded watermelon flesh 12 sprigs tarragon -- leaves only 2 tablespoons sugar Combine all ingredients in a high-speed blender and process until mixture has a slushy consistency. This recipe yields 4 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * West Indian Papaya Condiment Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Accompaniment Condiments Fruit Pickles/Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ripe papaya 1 yellow or orange fresh habanero pepper 1 small red onion -- diced - (3/4 cup) 2 garlic cloves -- minced 1/2 teaspoon ground turmeric 1/2 teaspoon mustard powder 1 teaspoon ground cumin 1/4 cup white wine vinegar 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper Peel and seed papaya. Cut into medium chunks. Stem and seed habanero. Cut into small pieces. Process papaya and habanero in blender until broken down slightly. Add remaining ingredients. Process until smooth. Transfer mixture to saucepan. Bring to boil over high heat, reduce to simmer, and cook until thickened slightly, 10 to 15 minutes. Transfer to bowl; cool to room temperature. Refrigerate, tightly sealed, 2 to 3 weeks. Makes 1 1/2 cups. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cups" - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whiskey Smash Recipe By :Dale DeGroff Serving Size : 1 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lemon wedges 3 fresh mint leaves 1 mint sprig 3/4 ounce Dale's Simple Syrup -- (see recipe) 1 1/2 ounces Maker's Mark Bourbon Club soda Crushed ice Combine lemon wedges, mint leaves, and simple syrup in an old-fashioned glass. Muddle together with a muddler or the back of a wooden spoon. Fill glass 3/4 full with ice. Add bourbon, and top with club soda to fill. Stir gently and garnish with mint sprig. This recipe yields 1 serving. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Dale DeGroff who was the head bartender at New York City's fabled Rainbow Room. He now presides over the bars at Windows on the World at the top of the World Trade Center, and at Blackbird Restaurant and Bar. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * White Asparagus with Orange-Butter Sauce Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large oranges 2 pounds white asparagus -- trimmed, peeled 2 tablespoons white wine vinegar Coarse salt Freshly ground black pepper 4 tablespoons cold unsalted butter -- cut up 4 tarragon stems -- leaves only Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer membrane from the remaining orange. Carefully cut each segment away from white membranes. This is called supreming the orange. Set segments aside. Place the asparagus in a large sauté pan. Add 1/2 inch of water, and bring to a boil. Lower the heat, and steam to tenderize, about 8 minutes. Just before the asparagus are fully cooked, drain the liquid from the sauté pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing the sauce. Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add the vinegar, lower the heat, and simmer until reduced to 1/3 cup. Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer the asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean And Escarole Soup Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Beans Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Navy beans 12 cups Beef stock 1 large Onion -- minced 3 cloves Garlic -- minced 2 Bay leaves 1/4 pound Pancetta (Italian raw bacon) -- cut 1/4" cubes 1 large head Escarole Salt and freshly ground pepper Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain the beans, discarding the soaking liquid. Simmer the beans in the stock with the onion, garlic, and bay leaves until the beans are tender (about 1 hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking. Wash the escarole and pat dry. Roughly chop the escarole; set aside. When beans are thoroughly cooked, add the chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper. Serves 8. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 1g Total Fat; (4% calories from fat); 14g Protein; 37g Carbohydrate; 0mg Cholesterol; 3195mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Chicken Stock Recipe By :Recipe adapted from "Alfred Portale's Gotham Bar and Grill Cookbook" by Alfred Portale Serving Size : 0 Preparation Time :0:00 Categories : Chicken Poultry Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds chicken bones or wings -- coarsely chopped 1 large onion -- coarsely chopped 1 small carrot -- coarsely chopped 1 small celery rib -- coarsely chopped 1 garlic head -- halved crosswise 2 sprigs fresh thyme 2 sprigs fresh flat-leaf parsley 1 teaspoon whole black peppercorns 1 dried bay leaf Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simmer stock, uncovered, until it is very flavorful, at least 6 hours. Set a sieve over a large bowl; strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to the surface. (You may prepare turkey stock up to 4 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.) Makes about 2 1/2 quarts. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 30g Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Chocolate Eggs and Bunnies Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Candies Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- good-quality white chocolate -- 35% cocoa butter Gel-paste food coloring or powdered food coloring Egg and bunny molds TEMPERING CHOCOLATE: If chocolate contains any additives, fillers, or fats besides cocoa butter, it won't temper. Every brand of chocolate has its own specifications for tempering. As it melts, white chocolates should not exceed 110 degrees. Chop chocolate into small pieces. Temper at least one to one and a half pounds of chocolate at a time -- enough to make two to four dozen chocolates, depending on the size. Melt the chocolate over simmering water or in a microwave for 1 minute at 30-percent power. Stir it, and check the temperature with a chocolate thermometer or an instant-read thermometer. Heat it in 10 to 20 second intervals, testing the temperature until just right. Pour two-thirds of the melted chocolate onto a marble slab. (You can also use a Corian, Formica, or stainless-steel surface.) Spread it thinly with an offset spatula. The goal is to lower the temperature to 80 to 83 degrees, depending on the type of chocolate. Scrape the chocolate back into the bowl with remaining chocolate; blend thoroughly. You're aiming for a temperature between 82 and 90 degrees, depending on the type of chocolate. At that point, the chocolate is tempered. The temperature must be maintained throughout the molding process. COLORING CHOCOLATE: As soon as the chocolate is tempered, it can be colored. Add coloring, stirring to incorporate with a rubber spatula. Keep in mind that white chocolate has a yellowish hue that can work against you when trying to make purple or blue, but works in your favor when making yellow or green. MOLDING CHOCOLATE: Pipe tempered and colored chocolate into clean mold. Gently drop mold on work surface to force out the air bubbles. Transfer to refrigerator to set until hard, at least a half hour. When set, remove chocolate from mold by covering mold with parchment paper, and inverting. Take care not to let chocolates touch one another. When handling the molded chocolate, use surgical gloves to avoid fingerprints. Molded chocolates that have one flat side can be sandwiched together with a dab of tempered chocolate to form a three-dimensional chocolate. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * White Chocolate Poinsettia with Kathleen Recipe By :Recipe from Kathleen Gasta, winner of the Good Things Holiday Contest Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds finest-quality white chocolate Assorted pesticide free citrus leaves, such as lemon, lime or grapefruit Red paste food color -- see * Note 1/4 pound small green jelly beans * NOTE: Use paste food color, since contact with liquid makes chocolate stiff and unmalleable. Coarsely chop white chocolate. Melt in a double boiler over medium heat, stirring constantly, until completely smooth. (White chocolate has a low melting point, so take care when melting.) With a paper towel, wipe the underside of each citrus leaf to be sure the surface is clean and dry. With a clean, dry paintbrush or pastry brush, spread the melted chocolate up the side of the bowl of a double boiler in order to slightly cool the chocolate. Paint the underside of a citrus leaf with a thick layer of chocolate; spread it neatly to leaf's edge, and wipe away excess. To tint the white chocolate and give it a variegated effect, before brushing it on citrus leaves, pour it into a bowl, swirl in food color with a toothpick or wooden skewer, and then spread the tinted chocolate on a citrus leaf with a brush. Gently place leaves on a parchment-lined baking tray. Freeze 5 to 10 minutes, until firm. Remove the leaf from the chocolate by gently pulling back stem and loosening outer edges. Use chocolate leaves immediately. Working quickly, arrange several chocolate leaves on top of a cake or cupcake; stagger a second layer between the first layer of leaves. (Cool hands in ice water, as necessary.) Cut four jelly beans in half; place them in the center of chocolate flower. Serve immediately. Makes 1 chocolate poinsettia. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * White Onion Sandwich Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- room temperature 2 slices white sandwich bread -- cut from a loaf Onion Coarse salt Freshly-ground black pepper Using a sweet onion such as red, Maui or Vidalia, cut 3 to 4 very thin slices. Spread butter on one slice of bread. Layer with onion slices and season with salt and pepper. Top with remaining bread. Cut in either halves or quarters and serve. Makes 1 sandwich. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * White Turnip Soup with Shaved Black Truffles Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Soups/Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter 2 leeks, white part only -- chopped 1 pound Idaho potatoes -- peeled, diced 1 1/2 pounds white turnips -- peeled, diced 2 tablespoons all-purpose flour 3 quarts chicken stock Coarse salt Freshly-ground black pepper 1/2 cup heavy cream 4 large egg yolks === STAR-SHAPED CROUTONS === 4 slices thinly-sliced white bread 2 tablespoons unsalted butter 1 shaved black truffle -- for garnish Melt 4 tablespoons butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until tender, about 20 to 30 minutes. Using a food mill, puree vegetables and return to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper the egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer and serve garnished with croutons and a truffle shavings. CROUTONS: With a star-shaped cookie cutter, cut 2 stars from each slice of bread. Melt butter in a large saute pan over medium heat. Add stars and saute until golden brown on each side, about 1 minute. Use to garnish White Turnip Soup. (Makes 8 large croutons) Serves 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 20g Total Fat; (71% calories from fat); 4g Protein; 14g Carbohydrate; 158mg Cholesterol; 3235mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Wine Punch Recipe By :Martha Stewart Serving Size : 12 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small honeydew melon 1 pound watermelon 1 small cantaloupe 20 ounces dry white table wine 20 ounces sweet Riesling wine 32 ounces Moscato d'Asti wine 12 red grapes -- sliced in half Using 3 different sizes of melon ballers, measuring from 1/3- to 7/8-inch in diameter, scoop the melons into balls. Place the melon balls onto a baking pan, taking care to see that they don't touch one another. Freeze until solid, 2 to 3 hours or overnight. Mix the wines in a punch bowl. Add the grape halves and frozen melon balls, and serve. This recipe yields 12 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Tangerine Souffle Recipe By :Anne Willan Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups freshly-squeezed orange juice 1 1/2 cups sugar 1 pound tangerines -- peeled, quartered, and seeded 3 tablespoons Grand Marnier Unsalted butter -- for ramekins 6 large egg whites === ORANGE STRAWBERRY SAUCE === 1 quart strawberries -- cleaned, hulled 1/4 cup Grand Marnier 3 tablespoons sugar - (to 4 tbspns) -- plus more 2 tablespoons tangerine juice - (to 3 tbspns) For the Orange Strawberry Sauce: In a food processor, purée strawberries, Grand Marnier, sugar and tangerine juice. Taste, adding more sugar, if desired. Chill before serving. (Makes 4 cups) In a medium saucepan, heat the orange juice and 1 cup sugar until the sugar is dissolved. Add the tangerines, and simmer, covered, until the tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Purée until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The purée should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the purée to the saucepan. Heat oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining sugar, stirring with a spoon until the whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine purée until just simmering. Remove from heat and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine. Transfer soufflé mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the soufflés until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce. This recipe yields 6 individual souffles. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-25-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 70g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 3 1/2 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) from "Anne Willan: From My Chateau Kitchen" by Anne Willan (Clarkson Potter, 1999; $45). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whoopie Pies (Martha Stewart) Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1 teaspoon salt 1 1/2 cups unsweetened cocoa powder 1 tablespoon baking soda 1 teaspoon baking powder 1 cup unsalted butter -- room temperature 2 cups sugar 2 large eggs 2 cups buttermilk -- room temperature 2 teaspoons pure vanilla extract === SEVEN MINUTE FROSTING === 2 large egg whites 1 1/2 cups superfine sugar 2 teaspoons light corn syrup 1/4 teaspoon cream of tartar 1/2 teaspoon pure vanilla extract Heat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats). In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined. Using a 1-ounce ice-cream scoop, scoop cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter. For Seven Minute Frosting: In a medium-size heat-proof bowl, combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons of cold water. Place over a pot of boiling water. Using a handheld electric mixer, beat on high for 7 minutes. Remove from heat, and add vanilla extract. Continue to beat until frosting has cooled. (Makes 3 cups) Spread 2 tablespoons of frosting on the bottom of 24 cookies. Sandwich together with remaining 24 cookies. Store in an airtight container up to 3 days. This recipe yields 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 9g Total Fat; (34% calories from fat); 4g Protein; 35g Carbohydrate; 37mg Cholesterol; 300mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Pate With Salli Recipe By :Recipe from Salli LaGrone Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup walnuts 6 tablespoons unsalted butter 1 3/4 pounds assorted mushrooms such as cremini, shiitake, portobello, and white button 14 small halved button mushrooms - (to 16) -- for garnish 6 scallions or 3 medium shallots -- finely chopped 1 tablespoon fresh thyme leaves -- plus fresh thyme leaves for garnish 1 1/2 teaspoons coarse salt -- plus more to taste 1 teaspoon freshly-ground black pepper -- plus more to taste 1/3 cup dry sherry or Madeira 1/4 cup finely-chopped flat-leaf parsley 1 teaspoon freshly-squeezed lemon juice 1 dash Tabasco sauce 8 ounces cream cheese -- room temperature Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve. Clean mushrooms and chop into medium pieces. Using the white and pale green parts of the scallions, cut across in 1/4-inch pieces. In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and then skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Stir in lemon juice. Remove from heat, and let cool. In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco sauce, and cream cheese. Season with salt and pepper to taste. Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with plastic overhand and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight. Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker. This recipe yields 6 to 8 servings as an appetizer. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 23g Total Fat; (89% calories from fat); 4g Protein; 2g Carbohydrate; 54mg Cholesterol; 438mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Salli LaGrone is a Tennessee resident and a longtime friend of Martha Stewart Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Ragu with Polenta Recipe By :Martha Stewart Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces dried wild mushroom assortment (such as shiitake, morel, oyster and porcini) 2 1/2 cups boiling water 2 tablespoons olive oil 4 tablespoons unsalted butter 8 ounces white button mushrooms -- sliced 1 medium onion -- peeled, chopped fine 3 garlic cloves -- peeled, chopped fine 2 ribs celery ribs -- chopped fine 1/2 teaspoon dried savory 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 teaspoon salt or -- to taste Fresh ground pepper -- to taste 1 cup chopped tomatoes, Pomi brand 1/2 cup dry Marsala wine 7 cups chicken stock 1 1/3 cups polenta Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl. Cut the larger mushrooms in half, and strain the liquid through a cheesecloth lined strainer. Set aside. In a large high-sided skillet, combine the olive oil and 2 tablespoons butter, and place the skillet over medium-high heat. Add the white button mushrooms, and sauté, stirring frequently, until the mushrooms are golden, 10 to 12 minutes. Add the onions, garlic, celery, savory, thyme, marjoram, and adjust the seasoning with salt and pepper to taste. Reduce the heat to medium-low, and sauté until the onions are translucent and softened, about 10 minutes. Add the dried mushrooms, reserved mushroom liquid, tomatoes, Marsala, and 2 cups chicken stock, and bring to a boil. Reduce heat to medium, and simmer the ragu until the liquid has thickened slightly and is reduced by two-thirds, 35 to 40 minutes. Meanwhile, in a medium saucepan, combine the remaining 5 cups chicken stock, 2 tablespoons butter, and 1 teaspoon salt, and bring to a boil. While whisking rapidly, add the polenta in a thin steady stream. Reduce the heat to low and cook the polenta, stirring occasionally, 3 to 4 minutes. Divide the polenta among six plates, cover each serving with the mushroom ragu; serve immediately. Serves 6. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 13g Total Fat; (33% calories from fat); 7g Protein; 52g Carbohydrate; 21mg Cholesterol; 2522mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Risotto Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Rice/Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups chicken or veal stock - (to 8 cups), low-sodium canned or homemade 1/4 ounce dried wild mushrooms, such as porcini 9 ounces assorted fresh wild mushrooms 7 tablespoons olive oil 1/2 cup finely-chopped shallots 1 cup Arborio or Carnaroli rice -- see * Note 1/2 cup white wine 4 tablespoons unsalted butter - (to 6 tbspns) 1/2 cup grated Parmesan cheese -- plus more Salt -- to taste Freshly ground black pepper -- to taste * Note: Be certain you use an Italian medium-grain rice such as Arborio or Carnaroli; these rices contain a starch that adds thickness and creaminess to the mixture as it cooks. And listen as carefully as you watch: You need to stir constantly and wait for the rice to emit a clicking sound, indicating that it's time to add more liquid. If you prefer a more subtle mushroom flavor, omit the dried mushrooms, and add two more ounces of fresh mushrooms. Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; finely chop. Keep stock at a simmer over medium heat. Remove stems from fresh mushrooms; chop finely. Slice caps 1/4-inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes. Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock. Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat. Add dried mushrooms and mushroom caps; warm. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-23-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 27g Total Fat; (92% calories from fat); 4g Protein; 1g Carbohydrate; 8mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Rice Cakes Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices white bread - (thin slices) 1 cup raw wild rice 1/2 teaspoon salt -- plus more to taste 4 tablespoons canola oil 2 garlic cloves -- finely chopped 1 medium carrot -- peeled, and cut into 1/4" dice 1 small celery stalk -- peeled, and cut into 1/4" dice 1/2 medium yellow pepper -- cut in 1/4" dice 2 large eggs -- lightly beaten Freshly ground black pepper -- to taste Heat oven to 250 degrees. Using a serrated knife, remove the crusts from the bread. Place trimmed bread on a baking sheet. Transfer to heated oven, and cook until dry, about 15 minutes. Remove to a rack to cool. Chop bread very finely (you need about 1 1/4 cups), and set aside. Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium-low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool. Heat 2 tablespoons canola oil in a medium nonstick sauté pan over medium heat. Add garlic and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool. In a medium bowl, combine wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and freshly ground black pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour. Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form 8 cakes. Heat the remaining 2 tablespoons canola oil in a medium nonstick sauté pan over medium heat. Using a wide spatula, carefully transfer 4 rice cakes into pan. Sauté until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and sauté for 5 more minutes. Repeat with remaining rice cakes. Serve immediately. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 8g Total Fat; (83% calories from fat); 2g Protein; 2g Carbohydrate; 47mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Salmon Baked Whole in Sea Salt Recipe By :Recipe from Rose Gray and Ruth Rogers Serving Size : 12 Preparation Time :0:00 Categories : Fish (Ocean) Main Dish Salmon Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pounds whole wild salmon, such as Alaskan king Maldon sea salt Freshly-ground black pepper 1 bunch fennel -- washed 10 pounds coarse sea salt - (to 12 lbs) === SALSA VERDE === 1 bunch flat-leaf parsley leaves 1 bunch basil leaves 1 bunch mint leaves 1/3 cup washed salted capers covered with white-wine vinegar 6 anchovy fillets covered in olive oil 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 10 tablespoons extra-virgin olive oil Freshly-ground black pepper -- to taste Make the Salsa Verde: Place herbs on cutting board. Using a mezzaluna or large chefs knife, roughly chop herbs. Place in large bowl. Using mezzaluna or chef's knife, roughly chop capers and anchovies together and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. (Makes about 1-1/2 cups) Heat oven to 450 degrees. Scale and clean salmon, season cavity with Maldon salt and pepper. Fill the cavity with the fennel. Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2-inch all over. If the head and tail protrude from the pan, place a double layer of heavy duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt. Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out; if the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle. Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and will peel away as you do this. If the skin does not pull away when removing salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board. Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde. Serves 12. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 11g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Adapted from "The Cafe Cook Book" By Rose Gray and Ruth Rogers (Broadway Books, New York, 1998) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wine Maker's Grape Cake Recipe By :Recipe from Patricia Wells Serving Size : 8 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter -- for cake pan Flour -- for cake pan 2 large eggs -- room temperature 2/3 cup granulated sugar 4 tablespoons unsalted butter -- melted 1/4 cup extra-virgin olive oil 1/3 cup whole milk 1/2 teaspoon pure vanilla extract 1 1/2 cups unbleached all-purpose flour 3/4 teaspoon baking powder 1 pinch sea salt Grated zest of 1 lemon Grated zest of 1 orange 10 ounces small fresh purple grapes Confectioners' sugar for garnish Preheat the oven to 350 degrees. Generously butter and flour a 9-inch springform pan, tapping out any excess flour. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended. Sift the flour, baking powder, and salt into a large bowl. Add the lemon and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter, and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl, and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan, and smooth out the top with a spatula. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release, and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges. This recipe yields 8 to 12 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 14g Total Fat; (62% calories from fat); 2g Protein; 17g Carbohydrate; 64mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : Recipe adapted from "Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France", (Scribner, 1996; $40) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Winter Squash Risotto Recipe By :Recipe adapted from "Alfred Portale's Gotham Bar and Grill Cookbook" by Alfred Portale Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SPICED BUTTER === 8 tablespoons unsalted butter -- room temperature 4 tablespoons Roasted-Garlic Puree -- (see recipe) 2 teaspoons finely-chopped chervil 1 teaspoon finely-chopped marjoram 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Coarse salt Freshly-ground white pepper === CARAMELIZED SQUASH === 3 tablespoons unsalted butter 1 large butternut squash -- peeled, seeded, and cubed Coarse salt Freshly-ground white pepper 2 teaspoons light-brown sugar === RISOTTO === 2 quarts Double Turkey Stock -- (see recipe) 2 tablespoons olive oil 2 ounces bacon slab -- diced 1 cup minced shallots or onions 1 pound Italian Arborio rice 1 teaspoon chopped sage 1/4 teaspoon thyme leaves 1/2 cup dry white wine 2 tablespoons chopped flat-leaf parsley Coarse salt Freshly-ground white pepper TO MAKE THE SPICED BUTTER: Combine all ingredients in a small bowl. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.) TO MAKE THE CARAMELIZED SQUASH: In a large saute pan, melt the butter over medium heat. Place the squash in a bowl, and season with salt and pepper. Add squash to pan; cook, stirring occasionally, until browned, about 6 minutes. Cover; cook until tender, about 5 minutes more. Add the brown sugar; cook until squash has caramelized but still holds its shape, about 2 minutes. Set aside. (You may prepare the squash up to 1 hour in advance, and store, covered, at room temperature.) In a large saucepan, bring the Double Turkey Stock to a boil over high heat. Reduce the heat to a very low simmer. In a large heavy-bottomed saucepan, heat the oil over medium heat. Add bacon, and cook until lightly browned, about 5 minutes. Add shallots, and cook, stirring often, until softened, about 3 minutes more. Reduce the heat to medium-low. Stir in the rice, sage, and thyme. Cook, stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan, 7 to 10 minutes. Add the wine, and boil until completely reduced, 2 to 3 minutes. Ladle about 1 cup of the simmering stock into the rice. Cook, stirring often, until the stock has almost been completely absorbed by the rice. Continue cooking and stirring, adding another 1 cup stock only when the previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock, a little at a time, stirring between additions, until the rice is firm yet cooked through, 18 to 20 minutes. Stir in the reserved spiced butter and the parsley, and season with salt and pepper. Gently fold in the reserved caramelized squash, keeping the individual pieces as intact as possible. Divide the risotto among warm bowls, and serve immediately. Serves 6 as an appetizer, or 4 as an entree. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1997 - Doubleday - $45" - - - - - - - - - - - - - - - - - - - Per serving: 368 Calories (kcal); 26g Total Fat; (61% calories from fat); 3g Protein; 34g Carbohydrate; 57mg Cholesterol; 15mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yeast-Raised Pancakes Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Brunch Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 2 tablespoons sugar 1 package active dry yeast 1 1/2 cups all-purpose flour 1/2 teaspoon salt 4 tablespoons unsalted butter -- melted 3 large egg yolks Heat milk in small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in the sugar and yeast. Let stand until creamy, about 5 minutes. Whisk in the flour, salt, butter, and egg yolks until smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled, about 1 1/2 hours. Heat griddle to 375 degrees and oven to 175 degrees. Using 2-ounce (1/4 cup) ladle, pour batter onto griddle, creating several pools 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip the pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heat-proof plate; keep in warm oven. Repeat with the remaining batter. Serve warm. Makes 2 dozen pancakes. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per serving: 1610 Calories (kcal); 76g Total Fat; (42% calories from fat); 43g Protein; 189g Carbohydrate; 812mg Cholesterol; 1280mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Yellow Layer Cake With Lemon Filling Recipe By :Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === LEMON FILLING === 1 1/2 cups Sugar 6 tablespoons Cornstarch 1/4 teaspoon Salt 1/2 cup Cold water 1/2 cup Fresh lemon juice 3 large Egg yolks -- well-beaten 2 tablespoons Unsalted butter 1 1/2 cups Boiling water 2 teaspoons Grated lemon zest === YELLOW CAKE === 3 cups Sifted all-purpose flour 1 tablespoon Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1 cup Unsalted butter -- room temperature 1 cup Sugar 4 large Eggs -- lightly beaten 1 1/4 cups Buttermilk 1 1/2 teaspoons Pure vanilla extract === SWOOPY CHOCOLATE FROSTING === 24 ounces Semisweet chocolate morsels 4 cups Whipping cream 1 teaspoon Light corn syrup LEMON FILLING: Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in the cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add the eggs and 2 tablespoons butter; blend thoroughly. Stir constantly with a wooden spoon until thickened, and add the boiling water. Continue stirring until the mixture reaches the desired thickness, 2 to 3 minutes. Remove from heat and stir in the lemon zest; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Refrigerate unused portion for up to 1 week. (Makes 2 cups) YELLOW CAKE: Arrange 2 racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8- by 2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, again stopping once or twice to scrape down the sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in vanilla. Divide the batter evenly between the prepared pans. Bake 25 minutes, and rotate the pans in the oven, if needed, for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes. Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from pans; set cakes top-side down on wire racks, and allow to cool completely, about 1 hour. (Makes two 8-inch layers) To assemble, remove the parchment paper from each cake; reserve the one with flattest bottom surface to use for the top layer of the assembled cake. Place the other cake, top-side down, on the serving platter as the first layer. Spread a 1/2-inch thick layer of lemon filling to within a 1/2-inch of the edge. Place remaining cake, top-side down, on top of the first, and press down slightly. If the kitchen is warm and the lemon filling seems runny, transfer the cake to the refrigerator to firm up the filling. Ice with frosting. Chill cake until frosting sets, about 10 minutes, and serve. SWOOPY CHOCOLATE FROSTING: Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula until combined and thickened, 20 to 25 minutes. Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours. Spread on cooled cake. (Makes 6 cups) Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com - - - - - - - - - - - - - - - - - - - Per serving: 9107 Calories (kcal); 598g Total Fat; (58% calories from fat); 98g Protein; 870g Carbohydrate; 3260mg Cholesterol; 5310mg Sodium Food Exchanges: 20 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 116 Fat; 34 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yogurt Raita with Roasted Cumin Recipe By :Recipe from Madhur Jaffrey Serving Size : 4 Preparation Time :0:00 Categories : Accompaniment Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups plain yogurt 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 medium carrot -- peeled, grated 1 tablespoon vegetable oil 1/4 teaspoon cumin seeds 1/4 teaspoon brown mustard seeds 2 tablespoons golden raisins Put yogurt in a small bowl; beat lightly with a fork until smooth and creamy. Add the sugar, salt, cayenne pepper, and carrot. Heat the oil in a very small skillet over medium-high heat. When very hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), add the raisins. Stir once, and quickly empty the contents of skillet, oil and all, over yogurt. Stir well to combine. Serve. Serves 4. Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 6g Total Fat; (50% calories from fat); 3g Protein; 10g Carbohydrate; 10mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Recipe adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yorkshire Pudding Recipe By :Martha Stewart Serving Size : 8 Preparation Time :0:00 Categories : Accompaniment Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon salt 6 large eggs 2 1/2 cups milk Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigerator at least 4 hours, or overnight. When Prime Rib Roast (recipe included in this collection) is finished, set oven at 425 degrees. Deglaze pan, and pour 1/4 cup of the reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden brown, 20 to 30 minutes. Serve each person a large, warm, crispy-edged wedge of pudding with prime rib. This recipe yields 8 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" - - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 6g Total Fat; (26% calories from fat); 10g Protein; 28g Carbohydrate; 151mg Cholesterol; 346mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Zucchini Slaw Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Salads/Dressings Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 small zucchini 3 carrots -- peeled 1 yellow bell pepper -- stemmed, seeded 4 large radishes -- trimmed 3 corn ears -- kernels removed 1/4 cup mayonnaise 6 tablespoons cider vinegar 3/4 teaspoon celery seeds 1 1/2 tablespoons sugar 3/4 teaspoon salt 1/2 teaspoon freshly-ground black pepper Zucchini blossoms for garnish -- (optional) Using the largest holes on a box grater, grate the zucchini and carrots, and transfer to a large bowl. Cut the yellow pepper and radishes into 1-inch matchsticks, and add to bowl. Slice the celery as thinly as possible on the bias, and add to the bowl; add the corn. In a bowl, whisk together the mayonnaise, vinegar, celery seeds, sugar, salt, and pepper. Pour over salad; toss to combine. Garnish with zucchini blossoms, if desired, and serve. Makes 6 cups. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per serving: 752 Calories (kcal); 49g Total Fat; (52% calories from fat); 16g Protein; 83g Carbohydrate; 19mg Cholesterol; 2027mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0