Recipes Included On This Page Chicken Jambonette Stuffed With Wisconsin Gouda Chicken Pasta With Roasted Red Pepper Sauce Chicken Tostadas Chocolate Peanut Butter Torte Chocolate Pecan Pies Chocolate Strawberry Tart W/ Nut Crust Coconut Ginger Tomato Soup Cold Rice Salad Cranberry-Apple Butter Crispy Fruit Pizza Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Jambonette Stuffed With Wisconsin Gouda Recipe By :Chef Philippe Schmit of Park Bistro, NYC Serving Size : 6 Preparation Time :0:00 Categories : Carrots Cheese Chicken Main Dishes Mushrooms Poultry Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1/2 lb fresh white button mushrooms -- coarsely chopped 1/4 lb fresh black trumpet mushrooms -- sliced 1/4 lb fresh shallots -- sliced 4 TBS -- minced -- (4 to 6) 1 TBS fresh garlic -- finely minced 2 medium carrots, peeled -- finely diced 5 TBS fresh parsley leaves, chopped 1 sprig fresh thyme 1 cup dry white wine 1 cup tawny Port 1 cup heavy cream salt black pepper -- freshly ground 1/2 cup dry breadcrumbs 6 chicken thighs -- pounded flat 1/2 lb Wisconsin Gouda -- in 6 pieces 2 TBS olive oil blended w/2 TBS clarified butter Heat oven to 400 degrees. Place 1/4 cup olive oil in large skillet over medium heat; add mushrooms; saute until juice evaporates; add shallots, garlic, carrots, parsley, and thyme; saute 5 minutes; add wine, Port, and cream; reduce by 50 percent; season; remove from heat; stir in crumbs and set aside to cool. Arrange chicken thighs skin side down on sheet pan; spread 1 to 2 TBS stuffing on each; top with piece of Gouda, roll, and tie with twine; reserve. Heat olive oil/butter blend in heavy skillet over medium heat; add chicken thighs; saute on all sides until golden brown; place skillet in oven and roast chicken 18 minutes; remove from oven; cover; reserve along with pan juices (keep warm). Assembly: 1/4 cup olive oil 4 TBS shallots, finely minced 1 TBS fresh garlic, finely minced 1 medium carrot, peeled and finely diced 2 cups fresh tomato concasse bouquet garni (fresh parsley, thyme, rosemary, bay leaf tied in leek leaf) 2 cups heavy cream salt black pepper, freshly ground 4 cups rigatoni, cooked al dente 1/2 lb Wisconsin Asiago cheese, grated and divided in 2 equal portions 6 stuffed chicken jambonettes with pan juices Heat oven to 400 degrees. Brush 3 quart au gratin dish with 2 TBS olive oil; reserve. Heat remaining olive oil in large saucepan over medium heat; add shallots, garlic, and carrot; saute until golden; add tomato concasse, bouquet garni, and cream; reduce heat and simmer 30 minutes; remove and discard bouquet garni; season. Add rigatoni and 1/2 the cheese; stir; transfer to prepared casserole; top with remaining cheese; bake 30 minutes; remove from oven; reserve (keep warm). To serve, slice chicken thighs on bias; spoon rigatoni onto warm plates; arrange sliced chicken over; spoon pan juices over; serve immediately. Chef Philippe Schmit of Park Bistro in New York City won "Best of Showcase" with this recipe in the 1994 Wisconsin Cheese Bistro Chef Showcase. MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net Source: "Uploaded: 28 September 1994 by Lon Hall" S(MC formatting by): "and posting on FareShare 6-2000 by bobbi744@acd.net" - - - - - - - - - - - - - - - - - - - NOTES : Chef Philippe Schmit of Park Bistro in New York City won "Best of Showcase" with this recipe in the 1994 Wisconsin Cheese Bistro Chef Showcase. * Exported from MasterCook * Chicken Pasta With Roasted Red Pepper Sauce Recipe By :http://www.timesunion.com/ Serving Size : 10 Preparation Time :0:00 Categories : Main Dishes Pasta/Noodles Peppers Sauces/Gravies Volume 3-6, June 2000 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 red bell peppers -- seeded and cleaned 1/2 cup whole garlic cloves 1/2 cup whole shallots 1/2 cup olive oil 2 cups white wine 1/2 gallon chicken stock 2 cups heavy cream Butter -- salt and white pepper to taste Linguine or other pasta -- to serve 10 10 chicken breasts or equivalent tenderloin grilled steaks In a large pot or braiser, saute the peppers, garlic, shallots in the olive oil until peppers are wilted, about 10 minutes. Add the white wine, reducing to about one-half cup. Add the chicken stock, reducing by half. Add the cream, allowing it to incorporate into the mixture, cooking for about five to 10 minutes. Puree to a smooth consistency. Add butter (Ogden's recommends about one-half pound), salt and pepper to taste. The sauce is served over linguine and garnished with roasted red pepper strips and grilled chicken tenderloins (or boneless breast, cut into strips.) (To grill the chicken, rub with olive oil, salt and pepper and lightly grill, about three or four minutes each side.) At Ogden's, of Albany, NY, night chef Rubin Engel and grill station head Peter Robbins serve the sauce over linguine and top it with grilled chicken tenderloin or breast strips. Chefs' Secrets will try to obtain your favorite recipes from Capital Region restaurants. E-mail requests to Chefs' Secrets. First published on July 23, 1997,The Time Union Copyright 1996, Capital Newspapers Division of The Hearst Corporation, Albany, N.Y. http://www.timesunion.com/ MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net Source: "http://www.timesunion.com/" S(MC formatting by): "and posting on FareShare 6-2000 by bobbi744@acd.net" Copyright: "Copyright 1996, Capital Newspapers Division" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Tostadas Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Beans/Legumes Cheese Chicken Healthwise Main Dishes Turkey Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 corn tortillas -- (6 to 7-inch) 1 can fat free refried beans -- (16 oz.) 1 3/4 cups chopped cooked skinless chicken or turkey breast -- (8 oz.) 3/4 cup chunky salsa -- divided 1 teaspoon ground cumin 2 cups Sargento Light 4 Cheese Mexican Recipe Blend, divided -- (8 oz.) 1 1/2 cups sliced romaine lettuce 1 cup chopped tomato Spray both sides of tortillas with nonstick cooking spray. Place on baking sheet; bake at 400ºF 8 to 10 minutes or until golden brown and crisp. Transfer to four serving plates. Meanwhile, in medium saucepan, combine beans, chicken, 1/2 cup salsa and cumin. Cook over medium heat until hot, about 5 minutes, stirring occasionally. Spread bean mixture evenly over tortillas; top with 1-1/2 cups cheese. Top with lettuce, tomato and remaining 1/4 cup salsa; sprinkle with remaining 1/2 cup cheese. Calories Serving: Fat CFF% Cholesterol Before 693 38g 49% 148mg Slimmed Down After 374 11g 27% 51mg Preparation Time: 15 minutes; Baking Time: 10 minutes Sargento Foods Inc. (c) 1997 all rights reserved http://www.sargento.com/ MC formatting and posting on FareShare by bobbi744@acd.net ICQ# 12099532 Source: "Sargento Foods Inc., http://www.sargento.com/" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Peanut Butter Torte Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Chocolate Desserts Peanut Butter Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bottom: 2 cups peanut butter 3 cups icing sugar 1 capful vanilla Topping: 6 oz melted chocolate 1 cup peanut butter Mix "bottom" ingredients together in a mixer with paddle until mixed well, set aside. Next mix "topping" ingredients together until mixed well. Take bottom mixture and press into a flan pan with a removable bottom. Next take the topping mixture and spread over the top. Chill for 1- 2 hours. Tastes like a Reese's Peanut Butter Cup. Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pecan Pies Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chocolate Desserts Nuts Pies and Tarts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 portion crust -- (See Lemon Torte rec.) 4 Eggs 2/3 Cup Sugar 1/2 Teaspoon Salt 1 1/4 Cup Corn Syrup 1/3 Cup Melted Butter 1 1/4 Cup Pecans 2 oz. Chopped Dark Chocolate Preheat oven to 350*F. Mix all ingredients together, add to shell, bake approx.45 min. Cover with foil if necessary to prevent over browning. Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca> S(From): "Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Strawberry Tart W/ Nut Crust Recipe By :Family Circle Serving Size : 8 Preparation Time :0:00 Categories : Chocolate Desserts Nuts Pies and Tarts Strawberries Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pastry: 1 1/4 cups all purpose flour 1 stick butter -- (1/2 cup) cut in small pieces 1/3 cup finely chopped toasted hazelnuts 1 tbsp cold water -- (1 to 1 1/2) filling: 1 cup semisweet chocolate chips 2 tbsp stick butter 1/4 cup water 1/4 cup powdered sugar 2 pints strawberries -- (24 ozs) rinsed, patted dry and hulled Mix flour and nuts in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with 1 to 1 1/2 tbsp water and stir with a fork until blended. Gather and press into a ball. Flatten ball slightly. Press evenly over bottom and up sides of 9" tart pan until pastry extends 1/8" above rim. Prick bottom and sides all over with a fork. Chill in freezer 30 minutes or refrigerate 1 hour. While pastry chills, adjust oven rack to lowest position. Heat oven to 425 degrees. Bake crust 13 to 16 minutes until light golden, Remove to rack to cool. While crust cools, stir chocolate chips, butter and water in a small saucepan over low heat until melted and smooth. Remove from heat and whisk in powdered sugar until blended and smooth. Let cool about 30 minutes (mixture will be cool but still pourable.) Pour into crust. Gently press strawberries, hulled sides down, into filling. Refrigerate at least 1 hour for filling to set. To serve, remove sides of tart pan and place tart (still on pan base) on serving plate. Let stand at room temperature 10 minutes before serving. Posted on FareShare 6-2000 by Art; - - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer * Exported from MasterCook * Coconut Ginger Tomato Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Souped Up Soups, Broths & Chowder Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can condensed cream of tomato soup 1 1/2 cups coconut milk -- (1 can) 1 tablespoon grated fresh ginger Combine all the ingredients in a saucepan. Heat just to the boiling point. Stir often. Serve hot or chilled with chunks of crusty bread. This is very nice hot but might be interesting chilled. Source: "Unknown Source" S(MC formatting by): "MC formatted & posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Rice Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Artichokes Rice Salads Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Rice A Roni -- chicken flavor 4 green onions -- chopped 1/2 large green pepper -- chopped 2 jars marinated artichoke hearts 1/4 teaspoon curry powder 2/3 cup mayonnaise Cook rice according to package instructions, omitting butter. Remove to a bowl and cool to room temperature. Add onions and green peppers. Drain the artichoke hearts and SAVE THE OIL. Cut the artichokes into bite-sized pieces. Combine oil from artichokes with curry and mayonnaise and mix well. Add this mixture and artichoke hearts to rice. Toss lightly. Chill for at least a day before serving. NOTE : This supposedly serves 8, but that is very optimistic. I have doubled this on occasion, but when doing so, I use the oil from three jars rather than the four. If you prefer it a bit "wetter," add the fourth jar of oil. Source : Dana Delights, (Dana Hall School) printed by Eastern Press, Inc., New Haven, CT Contributed to FareShare 6-2000 by Susan <sbradley@nni.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Apple Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Apples Condiments/Seasonings Cranberries Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dark brown sugar 1 cinnamon stick 1 1/4 teaspoons cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 cup freshly squeezed orange juice 2 cups cranberries 10 Granny Smith apples -- peeled, cored -- sliced Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan. Bring to a simmer and add the cranberries. Cook over medium heat until cranberries begin to pop. Add the apples and cook over low heat, stirring frequently. Cook until apples are tender and falling apart. Puree the contents of saucepan in a food processor or mash with a potato masher until smooth and thick. Chill. Posted to FareShare 6-2000 by chefmad<chefmad@macconnect.com> Source: "http://www.cdkitchen.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Fruit Pizza Recipe By :Farmwoman 1995 Serving Size : 10 Preparation Time :0:00 Categories : Bananas Cereals Chocolate Desserts Fruit Marshmallows Pizza/Calzones Preserves Strawberries Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 32 large marshmallows 5 cups crispy rice cereal 8 ounces cream cheese -- softened 2 cups powdered sugar 1/4 cup cocoa 15 small strawberries -- halved 1 small strawberry -- whole 1 banana -- halved lengthwise and sliced 2 tablespoons apricot jam 1 1/2 teaspoon water 1 cup whipping cream -- or 1 env. topping 2 teaspoons granulated sugar 1/2 teaspoon vanilla extract 2 kiwi fruit -- peeled, halved -- lengthwise & sliced You will need a large saucepan, measuring cups, 3 mixing spoons, a hot pad, a 12-inch (30 cm) pizza pan, a small bowl, an electric mixer, measuring spoons, a small cup, a pastry brush and a medium bowl. 1. CRUST. Combine the butter or margarine and marshmallows in the saucepan. Stir often on medium-low heat until melted. 2. Remove the saucepan to the hot pad. Add the rice cereal. Stir until it is well coated. Grease the pizza pan. Press the cereal mixture evenly over the pan with your wet fingers. Cool in the refrigerator. 3. TOPPING. Place the cream cheese, icing sugar and cocoa in the small bowl. Beat on low speed until moistened. Beat on medium speed until smooth. Spread over the cooled pizza base. 4. Arrange the strawberries, bananas and kiwifruit over the chocolate topping in a fancy design. 5. GLAZE. Mix the jam and water in the cup. With the pastry brush, dab the fruit with the jam mixture to glaze and to prevent the fruit from turning brown. 6. Beat the whipping cream, sugar and vanilla flavoring in the medium bowl until thick. Put dabs on top of the pizza. Cut into 8 or 10 wedges. From Farmwoman magazine; 1995. Contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - NOTES : A dessert pizza you can eat with your fingers. Can be made the day before. Do not freeze.

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