Recipes Included On This Page Sicilian-Style Pasta with Sardines Soy and Ginger Artichokes Sticky Rice Stuffed Camel Sweet and Sour Pork Sweet-and-Sour Cabbage Soup - Eastern European Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sicilian-Style Pasta with Sardines Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large fennel bulb [sometimes called anise; 1 1/4 pounds], any fronds chopped and stalks trimmed flush with bulb and discarded 1/8 teaspoon crumbled saffron threads 1/2 cup raisins 1/2 cup dry white wine 1 medium onion -- finely chopped 1 tablespoon fennel seeds -- crushed 1/2 cup extra-virgin olive oil 2 cans sardines in oil -- drained (3 3/4- to 4 3/8-ounce) 1 pound perciatelli -- or spaghetti 1/2 cup pine nuts -- toasted 1/3 cup dry bread crumbs -- toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste Finely chop fennel bulb. Combine saffron, raisins and wine in a bowl. Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes. Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute. While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts and salt and pepper to taste. Add bread crumbs and toss again. Yield: Makes 4 main-course servings Active time: 30 minutes Total time: 45 minutes ReviewerNotes: Cut the oil down 2 tablespoons when cooking onions/fennel or they won't caramelize. Add the rest of the oil with the wine. Substitute Panko for the breadcrumbs or use dry homemade, without tossing them with oil. Dissolve the saffron in 1 tablespoon hot water and tomato paste, so it flavors the whole dish. Variation: cook chopped fresh tomatoes with the onion and fennel, skip the wine/saffron/raisin mix, and added parsley, red pepper flakes and garlic. Cuisine: "Italian" Source: "Gourmet, March 2002" S(Formatted by Chupa Babi): "Jan 2011" Contributed to the FareShare Gazette by Chupa; 5 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 960 Calories; 45g Fat (42.5% calories from fat); 22g Protein; 116g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 122mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 8 Fat. Back to Recipe List * Exported from MasterCook * Soy and Ginger Artichokes Recipe By : Little Winter Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams Jerusalem artichokes -- unpeeled (1 pound) 80 milliliters orange juice -- (1/3 cup/2 3/4 fluid ounces) 30 milliliters oil -- (2 tablespoons) 30 milliliters soy sauce -- (2 tablespoons) 15 milliliters honey -- warmed (1 tablespoon) 10 milliliters finely grated fresh ginger -- (2 teaspoons) 1 garlic clove -- crushed Preheat the oven to moderate (180C/350F/Gas 4). Scrub the artichokes well and pat dry on paper towels. Prick lightly with a fine skewer and add to a pan of boiling water. Return to the boil then simmer for 10 minutes. Drain and place in a baking dish in a single layer. Put the remaining ingredients into a small bowl and mix to combine. Pour the mixture over the artichokes and toss well to coat completely. Bake for 40 minutes or until the artichokes are tender and slightly caramelized, basting with the soy mixture occasionally. Serve with beef, fish or lamb. Preparation time: 10 minutes. Total cooking time: 50 minutes. Serves 4. From Little Winter Cookbook; Hawthorn Series; Murdoch Books; 1998. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 7g Fat (32.5% calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 527mg Sodium. Exchanges: 4 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sticky Rice Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sticky rice 2 1/4 cups water Guess we are all fortunate in that we were not told to STUFF that camel! Not that I would have blamed the Goddess wassername for suggesting that! Anywho....here is a method that I used the other day when I wanted to have sticky rice (sweet rice) and did not wish to soak it overnight, which is the prescribed method. Or even over shorter but still time consuming method of 8 hours. Having a rice cooker is one of the most useful appliances we own. We were extremely fortunate in finding a Fuzzy Logic rice cooker at a Sally Ann thrift store for about 15 bucks. When I arrived home with it I was curious as to what it was worth when first bought. Found out that particular one sold for $ 245.00! A big shock indeed. This thing does everything but make the bed! :-)) Well, not quite, but it does make soup, stews, doubles as a slow cooker, and of course does rice. Whatever color rice you wish, white, brown, red, black, or any other type of rice, even that so called instant stuff yuk! So, having said all that, back to HOW to achieve sticky rice in a much shorter time. Place rice in steamer, let sit in the cold water for at least an hour, two hours is better. When you decide the time you require the rice, stir the rice in the cooker, turn on to normal time, however long your particular cooker takes and hit start. You will then let the rice sit in the cooker for at least 15 minutes after it goes to Keep Warm. Then stir the rice around to fluff it and serve. Great sticky Thai rice in a fraction of the time. It doesn't matter what kind of cooker you have for this, an ordinary rice cooker will do the same thing as a Fuzzy Logic cooker. Have fun! Cheers, old Doug in BC Contributed to the FareShare Gazette by Doug; 19 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Stuffed Camel Recipe By : More Magazine (www.more.com) Serving Size : 100 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium-sized whole camel 1 large- sized whole lamb 20 medium-sized whole chickens 110 gallons water 60 eggs 2 kilos pine nuts 2 kilos almonds 1 kilo pistachio nuts salt, to taste 5 tablespoons black pepper 12 kilos rice Skin, trim, clean the camel, the lamb and the chickens, boil until tender. Season with salt and pepper. Cook rice until fluffed. Fry nuts until brown and mix half of them with the rice; reserve the rest. Hard-boil the eggs and peel them. Stuff the chicken with half of the eggs and rice; reserve the rest. Stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and more rice. Broil in a large oven until brown. Spread the remaining rice on a large tray, and place the camel on top. Place the remaining stuffed chickens around the camel. Decorate the rice with reserved boiled eggs and nuts. Serves 30 to 100. Art's note: Fact or fiction, who knows! I'd suggest serving with a case of very cold sauvignon blanc and a gallon of mint sauce. Contributed to the FareShare Gazette by Art; 18 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 3g Fat (61.3% calories from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 127mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat. Back to Recipe List * Exported from MasterCook * Sweet and Sour Pork Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet and Sour Sauce: 1/2 cup brown sugar (brown sugar Splenda) Bring to half with vinegar Add 1/4 cup catsup (ketchup) whatever!! :-) Mix this in with the sugar and vinegar Add 2 tablespoons Hoisin sauce Bring this all to simmer, add 1/4 cup water with 1 tablespoon cornstarch to thicken. In a separate pot simmer one carrot cut into chunks, half green pepper, half red pepper, cut same way. Simmer all until veggies cooked partially, then add with 1/3 cup pineapple chunks to sauce. Set aside, keep warm. 1/3 pound pork tenderloin cut into pieces and marinate in ginger wine (or sherry) along with 1 tablespoon corn starch and a dash of salt. Marinate this for about 1/2 hour, then velvet the chicken pieces in boiling water, about 5 at a time, until all done. Then add to the sweet and sour sauce. Simmer in the Sweet & Sour Sauce for about 5 minutes, then serve with rice. Got the usual accolades from the much better half! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 21 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet-and-Sour Cabbage Soup - Eastern European Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound sliced bacon -- cut crosswise into thin strips 1 onion -- chopped 2 carrots -- chopped 3 ribs celery -- chopped 1 turnip -- peeled and cut into 1/2-inch dice 1 1/2 teaspoons caraway seeds 1 1/2 pounds green cabbage -- (about 1/2 head), shredded (1 1/2 quarts) 7 cups canned low-sodium chicken broth or homemade stock 1 2/3 cups canned diced tomatoes -- with their juice [one 15-ounce can] 1 1/2 tablespoons brown sugar 1 1/2 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1/4 cup cider vinegar 1/2 cup raisins 1/4 cup chopped fresh dill -- (optional) Sour cream -- for serving (optional) In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery and turnip; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar and raisins. Cover and simmer for 30 minutes. Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using. Serves 4 There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make. When it comes to wine, no one does sweet-and-sour like the Germans. It's that dynamic balance between sugar and fruity acidity that makes their wines not only delicious but a perfect match for this soup. A Pfalz riesling spätlese will have just the right weight and richness. AuthorNote: I used turkey bacon. Cuisine: "Eastern European" Source: "Food & Wine, January 1998" S(Formatted by Chupa Babi): "March 2011" Contributed to the FareShare Gazette by Chupa; 28 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; trace Fat (2.3% calories from fat); 4g Protein; 33g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1205mg Sodium. Exchanges: 2 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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