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Cooking by Judimae (Continued) |
* Exported from MasterCook * Mediterranean Grilled Chicken Breast Recipe By : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist
Serving Size : 6 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup lemon juice -- freshly squeezed
1/2 cup olive oil
4 cloves garlic -- finely minced
1/4 cup fresh basil leaves -- minced
1/2 teaspoon salt
6 Chicken breasts -- skin and bones removed
1 cup sun-dried tomato pesto
***SUN-DRIED TOMATO PESTO***
4 ounces sun-dried tomatoes -- dried *
1/4 cup pine nuts
1/4 cup Parmesan cheese -- freshly grated
2 tablespoons fresh basil -- chopped
2 cloves garlic -- chopped
1/4 cup olive oil
1/4 teaspoon salt* Not packed in olive oil); reconstituted (simmer in water
until tender), and drained. In a large bowl place the lemon juice, olive oil, garlic, basil, and
salt. Mix the ingredients together well. Add the chicken breasts and let
them marinate for 1 hour at room temperature (put them in the refrigerator
for several hours to be safe). Grill the chicken breasts for 3 to 5 minutes on each side, or until they
are just cooked through. Serve each chicken breast with a dollop of the Sun-Dried Tomato Pesto. SUN-DRIED TOMATO PESTO: In a food processor, place the sun-dried tomatoes and roughly puree them.
Add the remainder of the ingredients and puree them so that a smooth
paste is formed. Makes 1 cup. Judi's Notes: Make up a double portion of this pesto;
1 cup will probably not be enough.Source : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Discussion :
[ ] Judi, have you made the pesto? Is it good, and what else could you
use it on? Sounds wonderful.
[Judimae] I have made the pesto, it is delicious and the 1 cup never lasts.
[ ] How many lemons does it take for two cups of lemon juice?
[Judimae] Well I think I had about 4 or 5 out and used them all. Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook * Barbecued Baby Back Ribs with Cumin and Molasses Recipe By : Bon Appetit Magazine, July 1999
Serving Size : 8 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 87 ounces beef broth [6 cans 14 1/2-ounce size]
1 cup tomato paste
3/4 cup red wine vinegar -- plus
2 tablespoons red wine vinegar
1/4 cup honey
1/4 cup hot pepper sauce
4 pounds baby back pork ribs
Cut into 5- to 6-rib sections
***RUB***
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder
Freshly ground pepper
***BARBECUE SAUCE***
36 ounces hickory smoke barbecue sauce [2 18-ounce bottles]
2 tablespoons steak sauce
2 tablespoons mild-flavored light molasses
5 cloves garlic -- mincedMix broth, tomato paste, 3/4 cup vinegar, honey, and hot sauce in large
pot. Bring to simmer. Add ribs. Cover and simmer until tender, turning
occasionally; about 1 hour. Transfer ribs to baking sheet and cool. Rub ribs with cumin, chili powder, and ground pepper. Cut between bones
into individual ribs. (This can be made 1 day ahead or early in the
morning. Cover and chill.) Prepare barbecue (medium heat). Mix barbecue sauce; steak sauce, molasses, garlic, and 2 tablespoons
vinegar in medium bowl. Brush ribs generously with sauce. Grill until
just lightly charred, turning and basting often with more sauce,
about 7 to 8 minutes. Source : Bon Appetit Magazine, July 1999
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Baked Corn and Mushroom Custard Recipe By : The Complete Book of Vegetable Cookery, by Myra Waldo
Serving Size : 8 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons butter
1/2 pound mushrooms -- sliced
1/2 cup onion -- minced
1/2 cup celery -- finely chopped
40 ounces cream-style corn [2 20-ounce cans]
2 tablespoons parsley -- minced
4 tablespoons pimiento -- chopped
1 teaspoon salt
1/2 teaspoon pepper
2 Eggs
1/2 cup milk
1 cup soft bread crumbs
1 cup cheddar cheese -- gratedMelt the butter in a skillet. Add the mushrooms, onion, and celery;
saute 10 minutes. Add the corn, parsley, pimiento, salt and pepper. Beat
the egg with the milk; add to corn mixture. Turn into a buttered 2-quart
baking dish. Sprinkle with the crumbs and cheese. Bake in a 350 degree F.
oven 50-55 minutes, or until a knife inserted in the center comes out clean. This makes 8 generous servings. Note : This can be made the day before and reheated (cover for 15 minutes)
in a 350 degree F. oven for approximately 25 minutes or until hot and bubbly. Source : The Complete Book of Vegetable Cookery, by Myra Waldo
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Margarita Pie Recipe By : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist
Serving Size : 8 Preparation Time :0:00
Categories : FareShare Chat 76 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups pretzels -- finely crushed
1 1/3 cups sugar
1/2 cup butter -- melted
1 Lime -- zested
[outer green part grated off]
1/2 cup lime juice -- freshly squeezed
14 ounces sweetened condensed milk -- [1 can]
2 tablespoons Gold tequila
2 tablespoons Triple sec
1 cup heavy cream -- whipped
2 drops green food coloring -- optional
1/2 cup heavy cream -- whipped
12 Pretzels
12 Mint leavesIn a medium bowl place the crushed pretzels, sugar, and melted butter.
Mix the ingredients together well and press them in a 9-inch buttered
pie pan. Chill the crust in the refrigerator for 1 hour. In another medium bowl, place the lime zest, lime juice, sweetened
condensed milk, tequila, and triple sec. Mix the ingredients together. Fold in the 1 cup of heavy cream, whipped, and the green food coloring.
Pour the mixture into the pie crust. Freeze the pie for 4 hours. When ready to serve, decorate the pie with 1/2 cup of whipped cream,
pretzels, and mint leaves. Let pie stand at room temperature for
10 minutes before slicing. Source : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist.
Shared and MM by Judi Mae Phelps. jphelps@slip.net or jphelps@best.com
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae. - - - - - - - - - - - - - - - - - -
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