Recipes Included On This Page Garden Green Bean Potatoes - Crescent City Creole Garlic Flavored Oil - Chiarello Garlicky Shrimp From A Tapas Bar Gialetti: Venetian Lemon Cornmeal Cookies Giant Potato-Carrot Pancake Ginger Shrimp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garden Green Bean Potatoes - Crescent City Creole Recipe By : William Waller, Montclair, CA (1998) Serving Size : 8 Preparation Time :0:30 Categories : Potatoes Side Dishes Green Beans/Wax Beans Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds green beans 6 new potatoes 1/2 cup chopped yellow onion 2 garlic cloves -- chopped 1/2 cup margarine 1/2 cup water 1 tablespoon Creole seasoning -- see pantry note finely diced red bell pepper -- for color plum tomatoes may be substituted The Chef/Proprietor of the Crescent City Creole in Montclair (at the Plaza) tempts taste buds with a delectable side dish dusted with creole spice and a hint of finely diced red bell pepper or plum tomato. PANTRY NOTE: Crescent City Creole seasoning is a house blend that includes salt, paprika, garlic and onion powder, cayenne peper, oregano, thyme, black and white pepper. 1. Wash green beans and potatoes. Cut beans into thirds or 1-inch pieces. Dice potatoes into 1 inch squares. Place water, green beans and potatoes in a sauce pot with lid over medium fire, keep covered. Cook until green beans are tender, about 15 minutes, stirring occasionally. 2. Saute margarine, onions and garlic in a sauce pan for 3 minutes. 3. Drain excess water from green beans and potatoes. Add onions and garlic into pot. Blend in most of the creole seasoning. Add optional color. Recommend serving in a glass bowl. Sprinkle rest of seasoning on top. SOURCE: Recipe featured in "A Fine Feast," By David Cohen (1998 Dec: Inland Empire Magazine). Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Flavored Oil - Chiarello Recipe By : Flavored Oils: 50 recipes for cooking with infused oils Serving Size : 26 Preparation Time :0:30 Categories : Condiments/Seasonings Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic -- or two 1/2 cup distilled white vinegar 1 cup olive oil Separate one head of garlic into cloves and peel. Be sure to keep unblemished garlic without cracks or soft spots. Cut and remove any green sprouts. You'll need about 12 to 15 medium cloves for this oil. 1. Soak cloves in vinegar 15 minutes, drain, and rinse under cold, running water. Drain, dry well, then put in a blender with oil and pulse until chopped. Do not blend to a puree or the oil and garlic will be too difficult to separate! 2. Strain puree immediately through a fine-mesh strainer. Strain again through 4 layers of cheesecloth and put in a sterilized glass bottle. Cover tightly and refrigerate. Use within one week for optimum flavor. Time: 30min PER 1/2 fl oz SERVING: 88 cals, 8g fat, 4carb, 4mg sodium Estimated by Michael Chiarello, Flavored Oils: 50 recipes for cooking with infused oils (1995 Chronicle) - - - - - - - - - - - - - - - - - - NOTES : Recommended use: Dispense the amount you need for the recipe and return the oil to the refrigerator immediately. Use the product within seven days. Although the acid bath reduces the risk of contamination, the shelf-life depends upon constant refrigeration. Meals: the oil should never be left at room temperature for more than two hours. Flavored oils; Chef Pepin's Rubs; http://home.earthlink.net/~kitpath/web/efood.htm links to sauces and foods and pans and stuff Posted to FareShare 12-98 by kitpath@earthlink.net * Exported from MasterCook * Garlicky Shrimp From A Tapas Bar Recipe By : Marlena Spieler, San Francisco Chronicle (1998) Serving Size : 4 Preparation Time :0:00 Categories : Seafood Volume 3, Dec. '98 Appetizers Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound large shrimp in their shells PLUS 1/2 pound large shrimp -- if desired 8 medium garlic cloves -- chopped 1 pinch hot pepper flakes -- generous 1 lemon 4 tablespoons olive oil Salt -- to taste 2 tablespoons chopped Italian parsley INSTRUCTIONS: Combine the shrimp with half of the garlic, the hot pepper flakes, juice of half of the lemon, and half of the olive oil. Sprinkle with salt to taste; let marinate for at least 30 minutes. Heat a frying pan until very hot. Add remaining olive oil and garlic, cook for a moment or two, then reduce the heat and add the shrimp. Saute for a few minutes, turning every so often, until the shrimp turn opaque. Serve hot, sprinkled with parsley and garnished with the remaining lemon half, cut into wedges for squeezing as desired. Serves 4. PER SERVING: 250 calories, 23 g protein, 4 g carbohydrate, 16 g fat (2 g saturated), 172 mg cholesterol, 169 mg sodium, 0 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; mc and Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gialetti: Venetian Lemon Cornmeal Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Cookies Volume 3, Dec. '98 Fruit Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C currants or dark raisin 3 Tbs. dark rum 2 Tbs. all-purpose flour -- plus 1 1/2 C. 1 C. fine yellow stone-ground cornmeal 1/2 tsp. salt 2 tsps. baking powder 1/4 lb. butter -- softened 3/4 C. sugar 1/2 tsp. vanilla extract 1 Tbs. finely minced lemon peel 1 whole egg -- plus 1 egg yolk Butter for greasing baking sheets Soak the currants in the rum for 30 minutes, stirring a few times to mix. Over a small bowl, drain the currants in a strainer. Most of the rum will have been absorbed, but if any remains, add it to the batter later on. Spread the two tablespoons of flour on a piece of waxed paper, then toss the drained currants in the floured waxed paper and set aside. In a medium bowl, combine the cornmeal, 1 1/2 cups flour, salt and baking powder, then sift and set aside. In the bowl of a food processor, cream the butter and sugar until light and fluffy. Then add the vanilla and lemon peel and process until combined. Add the egg and egg yolk and combine well. Then add all the dry ingredients and process until well mixed. Add the currants and any remaining rum and process until well combined. The dough will be thick and sticky. Scrape it out into a bowl, cover, and chill for 30 minutes. Preheat the oven to 375F. and butter two or three baking sheets. Working with half the dough at a time and keeping the rest chilled, turn it out onto a lightly floured surface and knead four or five times, incorporating a bit of the flour from the surface. Then, with a floured rolling pin, roll out 1/4 inch thick and cut with a 2 inch triangle cookie cutter (stars, ovals or round ones can also be used, of course). Place the cookies on the prepared baking sheets about 1 inch apart, since they spread slightly and puff up. Bake for 8 to 10 minutes or until the bottoms of the cookies are golden brown. Cool on the baking sheets for a few minutes before transferring the cookies carefully with a spatula to a wire rack for further cooling. Repeat, rerolling the scraps as well, until all the dough is used up, Stored in an airtight container, they will keep for 1 week. In Italian dialect they are called zaletti and almost every Venetian household has a recipe for them with some variations. The standards are always yellow cornmeal, from which they take their name, and either currants or raisins. GAYLE'S NOTE: I had trouble using a cookie cutter because the currents didn't cut easily, so I cut diamonds with a chef's knife. MAKES 4 DOZEN 2-INCH COOKIES Posted on FareShare 12-98 by Gayle/ddmmom - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Giant Potato-Carrot Pancake Recipe By : FAST AND FESTIVE MEALS FOR THE JEWISH HOLIDAYS Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Carrots Ethnic Pancakes/Waffles Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup finely chopped green onions with tops (scallions) 2 Tbs chopped parsley 3 medium carrots peeled (about 8 oz) 4 medium baking potatoes peeled (about 2 lbs) 1 1/2 tsp salt 1/4 tsp freshly ground black pepper 3 Tbs vegetable oil (not olive oil) 3 Tbs non dairy or regular margarine or butter applesauce and/or sour cream (optional) Place oven rack in upper third of oven and preheat to 450 TO MAKE BATTER: place green onions and parsley in a large bowl. Shred carrots and potatoes with a shredding disc in the food processor or by hand, and add to the onion mixture. add salt and pepper and toss until combined. STOVE TOP COOKING: heat oil or margarine in a 12" preferably non stick skillet over moderately high heat. if the handle isn't ovenproof, cover it with a double layer of aluminum foil. add the potato mixture, and press down smoothing the top with the spatula. cover and cook for 7 to 10 minutes, or until the bottom is golden brown. lift with spatula from time to time to loosen bottom and make sure it doesn't burn. if pancake browns too quickly or slowly, either raise or lower the heat. TO BAKE: when the bottom is golden, place pan in the oven. bake 7 to 10 minutes or until the top is firm. if desired, place under broiler to brown the top. remove from the oven and loosen with the spatula. slide pancake onto a platter, or place the platter over the top and invert it. pancake may be cooled and held at room temperature loosely covered up to 4 hours. reheat uncovered for 10 minutes or until crisp. TO SERVE: cut into wedges and serve with applesause and/or sour cream. of course if you are kosher do not use the sour cream if you are serving this along with meat. Serves 8. From a book called FAST AND FESTIVE MEALS FOR THE JEWISH HOLIDAYS by Marlene Sorosky. Posted to FareShare 12-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Shrimp Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Volume 3, Dec. '98 Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Wish-Bone Italian Dressing (8 oz.) 1/2 cup dry sherry 4 medium shallots -- peeled and halved* 3 medium green onions -- cut into pieces 1 piece fresh ginger -- (2 inch) peeled and cut into pieces** 1 teaspoon soy sauce 1 teaspoon lemon juice 1 pound uncooked large shrimp -- cleaned (keep tails on) A simple, yet special appetizer. Arrange on individual plates or...make into a party platter. In food processor or blender, puree all ingredients except shrimp. In large, shallow baking dish, combine dressing mixture with shrimp. Cover and marinate in refrigerator, stirring occasionally, at least 3 hours. Remove shrimp and marinade to large, shallow baking pan or aluminum-foil-lined broiler rack. Broil shrimp with marinade, turning once, 10 minutes or until done. Serve remaining marinade with shrimp. Garnish as desired. Makes about 2 dozen appetizers. *Substitution: Use 1/3 medium onion, cut into pieces. **Substitution: Use 1 teaspoon ground ginger. Nutrition Information Per Serving: Calories 24 Cholesterol 23mg Sodium 178mg Total Carbohydrates 2g Protein 3g Also terrific with Wish-Bone Robusto Italian Dressing. Taste Tested Recipe from The Lipton Kitchens From http://www.lipton.com/recipe-index.html Posted to FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -

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