Recipes Included On This Page Garlic Parmesan Orzo Green Chile Spoon Bread Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Garlic Parmesan Orzo Recipe By :Stephanie Moon, Nampa, ID Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups uncooked orzo pasta 3 teaspoons minced garlic 1/2 cup butter -- cubed 4 tablespoons grated Parmesan cheese 1/4 cup milk 2 tablespoons minced fresh parsley 1 teaspoon salt 1/4 teaspoon pepper Cook orzo according to package directions; drain. In a large skillet, sauté garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through. Yields 8 servings. Source: "Quick Cooking Magazine, March-April, 2005, p. 14" S(Mc Formatting by): "Bobbie" NOTES. This is a speedy side dish from Stephanie. The buttery pasta side dish calls for orzo, which cooked quickly and is a nice change from ordinary pasta shapes. "This fantastic recipe was inspired by a similar dish I once tried, " she says. "It makes a superb side dish any time. The garlic and Parmesan cheese really stand out." Shown served with Ham with Mixed Fruit Bobbie's Note: What a wonderful side-dish! I only made 1/4 of the recipe. It was easy and delicious. Contributed to the FareShare Gazette by Bobbie; 27 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 13g Fat (92.1% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 435mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Green Chile Spoon Bread Recipe By : Edmonton Journal 1994 Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk -- (150 mL) 3/4 cup chicken stock -- (150 mL) 1/2 cup yellow cornmeal -- (125 mL) 1 1/2 teaspoons salt -- (7 mL) or to taste 1/4 teaspoon freshly ground white pepper -- (1 mL) 2 tablespoons unsalted butter -- (30 mL) 2 teaspoons garlic -- (10 mL) roasted and pureed 3/4 cup corn kernels -- (150 mL); roasted [1 large ear] 3 tablespoons red bell pepper -- (45 mL); diced 3 tablespoons green bell pepper -- (45 mL); diced 2 jalapeno peppers -- seeded & minced 1/2 cup heavy cream -- (125 mL) 3 eggs -- separated Preheat oven to 325F. Combine the milk and chicken stock in a large saucepan over high heat and bring to a boil. Let boil for 30 seconds, then reduce the heat to medium and add the cornmeal, whisking until smooth. Remove from the heat and add the salt, pepper and butter. Mix thoroughly and transfer to a large mixing bowl. Add the remaining ingredients, except the eggs; combine completely. Let the mixture cool slightly. Whisk the egg yolks into the mixture. Beat the egg whites to soft peaks and gently fold in. Pour the mixture into a 1.5-litre baking dish or souffle, coated with non- stick spray or buttered. Place inside a large pan. Add enough very hot water to the larger pan to come about 1 inch up the side of the spoon-bread dish. Place in the oven and bake for 45 minutes or until a knife inserted in the centre comes out clean. Check the spoon bread after the first half hour, if it is browning too quickly cover with foil. Serve immediately. Note. When this recipe was tested the peppers were also roasted for a deeper flavour. From The Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 24 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 11g Fat (59.7% calories from fat); 5g Protein; 12g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 646mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

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