Recipes Included On This Page Ragout of Tenderloin Tips Stroganoff Rice Pilaf #15 Roasted Red Pepper Pasta Roasted Yellow Pepper Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ragout of Tenderloin Tips Stroganoff Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beef Volume 2-8 August '99 Wine Mushrooms Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb Butter -- divided 2 lb Tenderloin tips -- trimmed and sliced 1 md Onion -- peeled, ends removed - finely chopped 1/2 lb Mushrooms -- cleaned, sliced 1 Garlic clove -- peeled, ends - removed -- chopped 1 c Sour cream 1 c Dry white wine 1 pn Cayenne pepper Salt to taste Pepper to taste 16 oz Egg noodles -- cooked - according to package directions In a large skillet over medium-high heat, melt 2 tb butter and saute the tenderloin tips and onion together, turning occasionally, until tender, but not too brown, about 8 minutes. In a small skillet over medium heat, melt remaining 1 tablespoon butter and saute mushrooms until tender, about 5 minutes adding garlic during the last minute. When completed, stir together the mushrooms and tenderloin mixture. Add sour cream, white wine, cayenne pepper, salt and pepper. Stir to mix, bring to a simmer and let cook for 5 minutes. Serve over egg noodles. Shared on FareShare 8-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pilaf #15 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-8 August '99 Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Onion -- chopped 1/4 c Sweet green pepper -- chopped 1/4 c Sweet red pepper -- chopped 1/4 c Celery -- chopped 1 tb Vegetable oil 1 c Chicken broth 1/2 c water 1/4 t Leaf oregano -- crumbled 1/4 t Dried thyme -- crumbled 1/8 t Pepper 1/2 c Uncooked long-grain white rice Saute onion, green pepper, red pepper, and celery in oil in small saucepan, stirring, for 4 minutes or until vegetables are softened. Stir in broth, water, oregano, thyme, and pepper. Bring to boiling. Stir in rice. Lower heat and simmer, covered, for 22 to 25 minutes or until rice is fork tender. Source: My little file box. Shared on FareShare 8-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red Pepper Pasta Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer Serving Size : 4 Preparation Time :0:00 Categories : Italian Pasta/Noodles Peppers Tomatoes Vegetarian Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 4 medium red bell peppers 2 cloves garlic 2 teaspoons olive oil 1 cup canned tomato puree salt & freshly ground pepper to taste 16 ounces uncooked fusilli Preheat broiler. Bring a large saucepan filled with 3 to 4 quarts of water to a boil. Line a baking tray with aluminum foil. Spray red bell peppers with olive oil spray and place peppers and garlic on tray. Place tray in broiler 5 minutes, remove and turn peppers and garlic, and broil 5 minutes more. Remove tray from broiler and let cool. Slice peppers open and remove seeds and stems. Place peppers, garlic, olive oil, and tomato puree in a food processor or blender and blend until smooth. Add salt and pepper to taste. When water is boiling, add pasta and boil 10 minutes. Drain in a colander and toss with sauce. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Serving Ideas : Sauteed Escarole and Chickpeas * Exported from MasterCook * Roasted Yellow Pepper Soup Recipe By : The Complete Italian Vegetarian Cookbook, Jack Bishop Serving Size : 8 Preparation Time :0:00 Categories : Volume 2-8 August '99 Carrots Peppers Potatoes Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium yellow bell peppers -- (about 2 pounds) --roasted and peeled 3 tablespoons extra virgin olive oil --plus extra to drizzle over soup 1 medium carrot -- peeled & diced small 1 rib celery -- diced small 1 medium onion -- minced salt 1 1/4 pounds baking potatoes -- peeled & diced 6 cups vegetable stock --OR water 6 slices Italian bread -- (3/4" thick) Core and seed the roasted peppers and cut them into 1/2-inch wide strips. Heat 2 tablespoons of the oil in a large soup kettle or stockpot. Add the carrot, celery, and onion, and saute over medium heat until vegetables are tender, about 10 minutes. Add the pepper strips and a pinch of salt. Cook, stirring often, for 2 minutes. Add the potatoes and stock or water and bring to a boil. Lower the heat, cover and simmer until the potatoes begin to fall apart, about 20 minutes. Transfer the soup to a blender and puree, working in batches. (The soup can be refrigerated for up to 2 days and rehea ted just before serving.) Return to pot and keep warm. Preheat the broiler. Generously brush both sides of the bread with the remaining 1 tablespoon of oil. Place the bread on a baking sheet and slide the sheet under the broiler. Toast, turning once, until both sides are golden brown. Cut the toasts into small croutons. Adjust the seasonings in the soup. Ladle into warm bowls. Float several croutons in each bowl and then drizzle with a little oil. Serve immediately. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Orecchiette with Fava Beans & Ricotta Salata

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