Recipes Included On This Page Scallops with Red Pepper Sauce Scarecrows on Sticks Sweet Onion Noodle Cakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Scallops with Red Pepper Sauce Recipe By : Christine Hatt, Martins River, Nova Scotia Serving Size : 2 Preparation Time :0:20 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces uncooked linguine 1/4 pound sea scallops -- (fresh or frozen) sliced into thin rounds 1/2 cup red bell peppers -- diced 1 garlic clove -- minced 1/8 teaspoon crushed red pepper flakes -- (1/8 to 1/4) 1/8 teaspoon salt 1 teaspoon olive oil 2 tablespoons grated Parmesan cheese Cook linguine according to package directions. Meanwhile, in a large skillet, sauté the scallops, red bell pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallops mixture with linguine. Sprinkle with Parmesan. Serves 2. Source: "TOH Meals in Minutes - Recipe Cards" S(Mc Formatting by): "Bobbie" Copyright: "(c) 2007 Reiman Media Group, Inc." NOTES : "When scallops season is open here in Nova Scotia, I use scallops fresh from the ocean," explains Christine. "This dish is quick and easy yet tastes delicious." Round off this pasta dish with a veggie tossed salad and garlic cheese bread. Bobbie's Note: This was delicious! I used more than 1/4 pound of sea scallops which I left whole, and added about 1/3 cup of chicken broth so it wasn't dry. Contributed to the FareShare Gazette by Bobbie; 1 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 4g Fat (36.7% calories from fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 319mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Scarecrows on Sticks Recipe By : Company's Coming Holiday Entertaining by Jean Pare Serving Size : 15 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 wieners Wooden picks - 12 to 18 1/4 cup all-purpose flour -- (50 mL) 2 eggs 3/4 cup club soda -- (175 mL) 2 tablespoons cooking oil -- (30 mL) 1 cup all-purpose flour -- (250 mL) 1 teaspoon salt -- (5 mL) 1/4 teaspoon pepper -- (1 mL) Dry fine bread crumbs Fat for deep-frying Cut wieners into 2 or 3 pieces each. Push sticks into cut end of each piece. Coat with flour. Set aside. Beat eggs well. Add club soda, cooking oil, flour, salt and pepper. Beat until smooth. Dip each piece into the batter, roll in crumbs and drop gently, including the pick, into hot oil (375F/190C) to cook until browned. Turn to brown both sides. Drain on paper towels. These may be put on a paper towel lined pan and kept warm in a 300F/150C oven until all are finished. Makes 12 to 18. From Company's Coming Holiday Entertaining by Jean Pare; 1988. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 3g Fat (36.9% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 154mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sweet Onion Noodle Cakes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons salad oil 2 yellow onions -- julienned 1 pound thin spaghetti noodles -- cooked 3 egg whites -- beaten 1 tablespoon kosher salt 1 teaspoon black pepper In large sauté pan, heat oil and add yellow onion. Sauté until golden brown and caramelized. Bring the water for spaghetti to a boil, add a little salt if desired and cook the pasta until al dente, 4-5 minutes. Drain. Mix the eggs and seasonings in a bowl, add the hot drained pasta and combine thoroughly. Heat a nonstick skillet over medium-high heat, brush with oil, add 1/4 cup of the pasta-egg mixture. Spread the batter out with a spatula until thin; cook until golden-brown, 1 to 2 minutes. Turn and cook the other side. Keep pancakes warm on a baking sheet in a 350-degree F oven. Don't stack or cover or they will lose their crispness. Makes 6 servings. Cuisine: "Italian" Source: "Detroit News" S(Formatted by Chupa Babi): "June 2011" Contributed to the FareShare Gazette by Chupa; 14 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 9g Fat (78.1% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 969mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.

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