Recipes Included On This Page Pasta with Tomatoes, White Beans and Pepperoni Persian Jeweled Rice in Cabbage Pinto-Bean Mole Chili Polenta with Tomatoes & Olives Pork Ragout Portuguese Pork Ragout with Sweet Peppers Potato Chocolate Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pasta with Tomatoes, White Beans and Pepperoni Recipe By : 1987 Gourmet Magazine Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- thinly sliced 1 tablespoon olive oil 1/4 cup chopped onion 1/3 cup coarsely chopped pepperoni 16 ounces plum tomatoes with juice -- chopped 1/2 teaspoon crumbled basil 1/4 teaspoon crumbled oregano 1/4 teaspoon hot red pepper flakes 2/3 cup canned white beans -- drained and rinsed well 1 tablespoon minced fresh parsley 1/4 pound tubular pasta Parmesan cheese -- grated In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over moderate-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley and simmer the sauce, covered partially, for 5-7 minutes or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. Yields 2 servings. 1987 Gourmet Magazine recipe Contributed to the FareShare Gazette by Joan; 22 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 7g Fat (36.0% calories from fat); 7g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Persian Jeweled Rice in Cabbage Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds green cabbage -- (1 head) 1 cup long-grain white rice 1 tablespoon olive oil 1 Granny Smith apple -- cored and finely chopped 1 small onion -- finely chopped 1 small sweet red pepper -- seeded 1/3 cup dried currants or chopped and finely chopped raisins 1 teaspoon ground cumin 2 cups hot water 1/4 teaspoon crumbled saffron threads or ground turmeric 1/2 teaspoon salt Core the cabbage but keep it whole. In large pot, heat cabbage and enough water to cover to boiling over high heat; reduce heat to simmer and cook 7 minutes. Drain and set aside until cool enough to handle. Meanwhile, prepare rice. In large skillet, heat oil over medium heat. Add onion and red pepper; sauté 5 minutes. Stir in cumin and saffron; cook 2 minutes; stir in rice, apple and currants; cook 2 minutes. Add water and salt to rice mixture. Heat to boiling; reduce heat to low, cover and cook 12 minutes (rice will be undercooked). Remove rice mixture from heat and set aside. Remove the 12 best-shaped, largest leaves from the cabbage. Trim the ribs so they are the same thickness as the leaves. (Reserve the remaining cabbage for another use.) Oil the inside of an 8-inch metal colander. Line the bottom and inside of colander with 8 overlapping cabbage leaves. Spoon rice filling cabbage "bowl", packing it tightly. Top with remaining 4 cabbage leaves, tucking ends of leaves inside colander to cover filling completely. Fill a large pot (one big enough for the colander to fit inside) with about 1 inch water. Place colander with stuffed cabbage in pot and heat to simmering. Cover and steam cabbage 20 minutes. Remove colander with cabbage from pot and let cool 10 minutes. Place a flat serving plate upside down on top of colander, then holding the plate and colander firmly together, turn them over. Gently lift the colander off cabbage and serve. Contributed to the FareShare Gazette by Joan; 5 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pinto-Bean Mole Chili Recipe By : Quick Kitchen by Andrea Albin Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium dried ancho chiles -- wiped clean 1 dried chipotle chile -- wiped clean 1 teaspoon cumin seeds -- toasted and cooled 1 teaspoon dried oregano -- crumbled 1/8 teaspoon cinnamon -- (rounded teaspoon) 2 medium onions -- chopped 2 tablespoons olive oil 4 garlic cloves -- finely chopped 3 medium zucchini -- and/or yellow squash quartered lengthwise and cut into 1/2-inch pieces 3/4 pound kale -- stems and center ribs discarded and leaves coarsely chopped 1 teaspoon grated orange zest 1/8 teaspoon sugar 1 ounce unsweetened chocolate -- finely chopped [3 tablespoons] 14 1/2 ounces whole tomatoes in juice -- (1 can) drained, reserving juice -- chopped 1 1/4 cups water 45 ounces canned pinto beans -- drained and rinsed Accompaniments: rice; chopped cilantro; chopped scallions; sour cream Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces. Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon and 1 1/2 teaspoons salt. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice and water; simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt. Makes 6 servings. Author : Quick Kitchen by Andrea Albin. Source: Gourmet Magazine, November 2007. Formatted by Chupa Babi: 11.29.07 Cooks' note: Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover. With its notes of cumin, cinnamon and chocolate playing off the gentle spice, this meatless chili combines the best parts of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week. Contributed to the FareShare Gazette by Chupa; 4 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 8g Fat (24.5% calories from fat); 14g Protein; 45g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 916mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Polenta with Tomatoes & Olives Recipe By : Philippa Davenport in "Country Living" Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces polenta 3 ounces stoned olives -- (optional) **For The Tomato Sauce** 1 1/4 pounds canned tomatoes -- (generous) 1 large onion 1 tablespoon olive oil Garlic, bay, rosemary, thyme [or herbs of your choice] Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker. The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring. Away from the heat beat in 1 tablespoon oil, the stoned olives if using them and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11- or 12-inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon. Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges. To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme or plenty of well-flavored herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste. Fry the wedges of polenta in very hot olive oil or unsalted butter or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato al la Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a sauté of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well. Source : Philippa Davenport in "Country Living" (British), February 1988. Contributed to the FareShare Gazette by Joan; 12 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pork Ragout Recipe By : Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boned pork loin 4 ounces hot turkey Italian sausage -- (1 link) 1 cup chopped onion 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 1/4 teaspoon salt 1/4 teaspoon black pepper 3/4 cup fat-free less-sodium chicken broth 3/4 cup Zinfandel or other dry red wine 28 ounces canned Italian-style whole tomatoes undrained and chopped 4 cups hot cooked penne [about 8 ounces uncooked tube-shaped pasta] 1 ounce grated fresh Romano cheese -- (1/4 cup) Fresh rosemary sprigs -- (optional) Trim fat from pork; cut pork into 1/4-inch cubes. Remove casing from sausage. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Remove sausage from pan with a slotted spoon. Add onion to pan; saute 4 minutes or until lightly browned. Add pork and sauté 5 minutes. Add sausage, rosemary, salt and pepper. Stir in broth and wine, scraping pan to loosen browned bits. Bring to a boil; cook for 5 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer 30 minutes. Serve over pasta and sprinkle with cheese. Garnish with rosemary sprigs, if desired. Contributed to the FareShare Gazette by David in response to a request; 24 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 16 Calories; trace Fat (4.6% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Portuguese Pork Ragout with Sweet Peppers Recipe By : yooper Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 pounds pork tenderloin -- (about) 3 teaspoons olive oil -- divided 1 large shallot -- peeled and minced 2 garlic cloves -- peeled and minced 2 medium red bell peppers -- stemmed, seeded and thinly sliced 1 teaspoon paprika [preferably Hungarian sweet] 1 teaspoon ground cumin 1 teaspoon cumin seeds 1/4 teaspoon salt 1/4 cup chicken broth 1/2 cup dry white wine 6 slices lemon -- (thin slices) 1 1/2 tablespoons lemon juice Freshly ground black pepper 2 tablespoons chopped fresh cilantro 2 tablespoons toasted sliced almonds -- (optional) Trim the pork tenderloins of excess fat and cut into 1-inch cubes. In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. When hot, add the shallot, garlic and bell peppers. Sauté 10 minutes, until very soft. Remove from the pan. Put the remaining teaspoon oil in the pan and heat. Add the pork and brown. Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute. Put the shallot, garlic and peppers back into the pan. Add the broth, wine and lemon slices. Cover and simmer 20 to 25 minutes or until the pork is cooked through and tender; stir occasionally. Remove the lemon slices. Add fresh lemon juice, pepper, cilantro and almonds if using. Serve the ragout with rice or egg noodles. Contributed to the FareShare Gazette by David in response to a request; 24 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 15g Fat (28.5% calories from fat); 68g Protein; 16g Carbohydrate; 2g Dietary Fiber; 203mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Potato Chocolate Cake Recipe By : Cakes and Slices Cookbook; The Australian Women's Weekly Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 125 grams butter -- (4 ounces) 2/3 cup castor sugar [very fine granulated sugar] 2 eggs 1/2 cup cold mashed potato 1 1/4 cups self-raising flour -- (see note *) 1/3 cup cocoa powder 1/3 cup milk *Chocolate Frosting* 90 grams butter -- (3 ounces) 1 1/2 cups icing sugar 2 tablespoons cocoa powder 2 tablespoons milk -- (approximately) * Note: Self-raising flour: substitute plain (all-purpose) flour and baking powder in the proportion of 3/4 metric cup plain flour to 2 level metric teaspoons baking powder. Sift together several times before using. If using an 8-ounce measuring cup, use 1 cup plain flour to 2 teaspoons baking powder. The recommended pan is a ring pan so you can fill the center with a concoction of whipped cream and strawberries or serve it with strawberry ice cream. Grease a 20 cm (8-inch) ring pan; line the base with paper and grease the paper. Cream butter and sugar in a small bowl with an electric mixer until light and fluffy; beat in the eggs, one at a time; beat until combined. Stir in the potato with half the sifted flour and cocoa and half the milk, then stir in the remaining flour, cocoa and milk. Spread the mixture into the prepared pan and bake in a moderate oven (180C/350F) for about 40 minutes. Stand 5 minutes before turning on to a wire rack to cool. When cold, spread with the frosting. Chocolate Frosting Beat the butter in a small bowl with an electric mixer until creamy. Gradually beat in the sifted icing sugar, cocoa and milk; beat until the frosting is spreadable. This cake will keep for 2 days. From Cakes and Slices Cookbook; The Australian Women's Weekly. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List

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