Recipes Included On This Page Panna Cotta with Raspberry Sauce Parmesan Herb Chicken Pickled Nasturtium Pods or Seeds Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Panna Cotta with Raspberry Sauce Recipe By : Serving Size : 4 Preparation Time :1:30 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces frozen unsweetened raspberries -- thawed & drained 3 tablespoons sugar Non-stick vegetable oil spray 1 tablespoon milk -- (not lowfat or nonfat) 1 1/4 teaspoons unflavored gelatin 1 3/4 cups whipping cream 1/3 cup milk 1/4 cup sugar 1/2 vanilla bean -- split lengthwise 2 tablespoons Frangelico Place raspberries in small bowl. Crush lightly with back of spoon. Stir in 3 tablespoons sugar. Set sauce aside. Spray four 3/4-cup custard cups with vegetable oil spray. Pour 1 tablespoon milk into a small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup. Stir in Frangelico, if desired. Divide among prepared cups. Chill until cold, about 2 hours. Cover and chill overnight. Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce. Contributed to the FareShare Gazette by Jennie; 7 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 464 Calories; 39g Fat (74.5% calories from fat); 3g Protein; 27g Carbohydrate; 0g Dietary Fiber; 146mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Non-Fat Milk; 8 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Parmesan Herb Chicken Recipe By : Lisa Francis, Elba, AL Serving Size : 2 Preparation Time :0:10 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons dry bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon pepper 2 8 ounce chicken breast halves 1 tablespoon butter -- melted In a shallow dish, combine the first seven ingredients. Brush chicken with butter, then coat with crumb mixture. Place in an 11x7-inch baking dish coated with nonstick cooking spray. Bake uncovered at 350 degrees F. for 45-50 minutes or until a meat thermometer reads 170 degrees F. Serves 2. Source : "Cooking for 2, Fall 2006, p. 11" Copyright : "Reiman Publications, 2006" T(Baking Time): "0:45" NOTES. I don't know where I got the recipe, but it's something a little different and easy to multiply when we have guests. Bobbie's Note: This was a delicious dish! I doubled the recipe for company, but hope to make it for the two of us soon. Contributed to the FareShare Gazette by Bobbie; 13 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 430 Calories; 25g Fat (52.7% calories from fat); 41g Protein; 8g Carbohydrate; 1g Dietary Fiber; 136mg Cholesterol; 621mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pickled Nasturtium Pods or Seeds Recipe By : Joy of Cooking by Rombauer and Becker; 1975 ed. Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nasturtium seed pods 1 quart white wine vinegar 2 teaspoons pickling salt [coarse non-iodized salt] 1 onion -- thinly sliced 1/2 teaspoon mace 1/2 teaspoon allspice 1/2 teaspoon celery seed 3 peppercorns After the blossoms fall, pick off the half-ripened seeds. Continue doing this as your crop develops and drop them into a boiled and strained mixture of the next 7 ingredients in the list. Keep refrigerated and use as a substitution for capers. From Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker; 1975 edition. MC format by Hallie. Untried. Hallie's note: I have also seen recipes where they use the immature flower buds in the same way. Contributed to the FareShare Gazette by Hallie; 6 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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