Recipes Included On This Page Inari Sushi (Seasoned Tofu Pouches) Indian Chicken Curry Italian Pork Tenderloin - Rosa di Parma Italian Rum Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Inari Sushi (Seasoned Tofu Pouches) Recipe By : A Hundred Years of Island Cooking Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Sushi Rice* 1 1/2 cups rice 1 1/2 cups water 1/3 cup rice vinegar 1/3 cup sugar 1/2 teaspoon salt *Inari Sushi* 6 aburage -- (see note) 3 cups water 1/3 cup soy sauce 3 tablespoons sugar 1 teaspoon salt 3 dried mushrooms -- soaked 1/3 cup finely chopped carrot 1/3 cup finely chopped green beans Sushi Rice In a rice cooker or 2-quart saucepan, rinse rice; drain. Add water and cook rice. While rice is cooking, combine vinegar, sugar and salt in a small saucepan. Bring to a boil; cool. Reserve 1 1/2 tablespoons of the vinegar mixture; pour remainder over rice, mixing lightly. Use reserved vinegar mixture for moistening hands (or nori when making sushi nori). Makes 4 cups. Inari Sushi (aka Inari-zushi) Cut each aburage diagonally into halves to form two triangles. Remove soft inner portion of aburage; discard. In a saucepan, simmer aburage cones in 2 cups of the water for 15 minutes; drain. Add the remaining 1 cup water, the soy sauce, sugar and salt to cones and simmer for 10 minutes. Remove cones and save soy sauce mixture. Remove stems from mushrooms; finely chop the caps. Cook mushrooms, carrot and beans in the soy sauce mixture for 15 minutes or until tender; drain. Fold vegetables into Sushi Rice; loosely pack the mixture into the cones. Makes 12 servings. Ingredient note: Aburage are ready-made seasoned fried tofu pouches. Recipe from: A Hundred Years of Island Cooking, a collection of recipes from Hawaiian Electric Company; 1991. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; trace Fat (1.2% calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 728mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Other Carbohydrates. * Exported from MasterCook * Indian Chicken Curry Recipe By : International Cooking with Coca-Cola, 1981 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds cooked cubed chicken Water Salt Celery tops 3 tablespoons butter 1 medium tart apple -- peeled and diced 1 medium onion -- thinly sliced 1 tablespoon curry powder -- or more 1/3 cup raisins 1 cup chicken broth 1/2 cup Coca-Cola 3 1/2 tablespoons flour 1 cup Half and Half cream 1 teaspoon salt 1/8 teaspoon white pepper Hot cooked rice Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2 1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. Sauté for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow and/or lime wedges. Source : "International Cooking with Coca-Cola", 1981. Joan's Files Yield : 6 servings. Contributed to the FareShare Gazette by Joan; 19 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 6g Fat (45.4% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 544mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat. * Exported from MasterCook * Italian Pork Tenderloin - Rosa di Parma Recipe By : EatingWell Diet Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons finely chopped fresh sage 1 1/2 teaspoons minced garlic 1 teaspoon finely chopped fresh rosemary 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 2 pork tenderloins -- trimmed [1 to 1 1/4 pounds each] 4 slices Italian Parma ham -- (thin slices) divided [Prosciutto di Parma] 1 cup freshly grated Parmigiano Reggiano cheese [divided] 3 teaspoons extra-virgin olive oil -- divided 1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside. 2. Preheat oven to 450F. 3. You’re going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick. 4. Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. 5. Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large heavy ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total. 6. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices. Makes 10 servings. Source : EatingWell Diet. Formatted by Chupa Babi in MC: 042707 This is a traditional roast from the Italian province of Parma, often served for special family celebrations. ("Rosa di Parma" means it's stuffed with Parmigiano-Reggiano and prosciutto.) Typically made with beef, it is equally delicious and more economical made with pork tenderloin and ideal for entertaining parties of 8 to 10. Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish— even though they are more costly, the superior flavor is worth the expense. Contributed to the FareShare Gazette by Chupa; 27 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; 1g Fat (90.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Italian Rum Cake Recipe By : Chef Michael Roberts, Prodigy Guest Chef Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Custard: 3 egg yolks 1 cup sugar 2 1/4 cups all-purpose flour, divided 2 cups milk 1/2 lemon; grated peel only Cake: 1 cup butter -- room temperature 4 eggs 3/4 cup sour cream 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dark rum Preheat oven to 350F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50 to 60 minutes. The cake is done when the surface cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving. Source : Chef Michael Roberts, Prodigy Guest Chef Yields 12 servings. Contributed to the FareShare Gazette by Joan; 27 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 23g Fat (67.8% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 177mg Cholesterol; 280mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.

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