Recipes Included On This Page Thai-Style Mussel And Coconut-Orange Soup Torrone Di Cioccolato - Chocolate Honey Nougat Turkey Croquettes By Nathalie Dupree Turkey Pizza Turkey-Broccoli Twists Twice-Baked Noodles with Stir-Fried Pork in Hoisin Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai-Style Mussel And Coconut-Orange Soup Recipe By : Georgeanne Brennan, San Francisco Chronicle Serving Size : 6 Preparation Time :0:00 Categories : Mushrooms Rice Seafood Volume 3, Dec. '98 Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mussels 2 cups water 1 cup long-grain white rice 14 ounces light coconut milk; canned 1 cup chicken broth 1/2 cup fresh orange juice -- strained 1 tablespoon orange zest -- finely grated 1 tablespoon Asian fish sauce 1 teaspoon Thai chile paste 2 chiles serranos -- stemmed and seeded and minced 1 cup small button mushrooms -- quartered 1/2 cup wood ear mushrooms; fresh or dried reconstituted if dried -- chopped 1/2 cup chopped fresh basil or cilantro 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper INSTRUCTIONS: Preheat oven to 500 degrees. Place mussels in a baking dish in a single layer; roast until shells just open, 8 to 10 minutes. Remove from oven and let cool until they can be handled, about 15 minutes. Using your fingers, pull apart the shells. Cut through muscles that attach the meat to the shell and remove meat. Repeat until all are prepared. Set meat aside; discard shells. Bring the water to a full boil in a saucepan. Add rice and return to a boil. Reduce heat to low, cover, and simmer until rice is tender and all the water has been absorbed, about 20 minutes. Meanwhile, combine coconut milk, chicken broth, orange juice and zest, fish sauce, chile paste and chiles in a large saucepan. Bring to a full boil. Reduce heat to medium; simmer for about 5 minutes. The stock will be slightly foamy and turn a golden-orange color. Add mushrooms and cook until they are tender, about 5 minutes. Stir in mussels; simmer for 2 minutes. Remove from heat; stir in basil, salt and pepper. To serve, divide the rice among serving bowls, then ladle the soup over the rice. Serves 6. PER SERVING: 300 calories, 9 g protein, 31 g carbohydrate, 16 g fat (13 g saturated), 25 mg cholesterol, 402 mg sodium, 2 g fiber. est by the press. MC estimate: 290 cals, 6g fat with light coconut milk and 400cals with 19g fat with regular coconut milk. Wednesday, December 2, 1998 ©1998 San Francisco Chronicle http://www.sfgate.com MC 12/98 Kitpath/Pellegrino, Posted on FareShare 12-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 3130 231 0 2609 2615 3292 0 0 0 2741 0 0 0 * Exported from MasterCook * Torrone Di Cioccolato - Chocolate Honey Nougat Recipe By : Giusi Gallo Serving Size : 1 Preparation Time :0:00 Categories : Chocolate Italian Nuts Volume 3, Dec. '98 Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 lb hazelnuts 9 oz honey 1 cup sugar 9 oz semisweet chocolate coarsely chopped 2 egg whites, beaten stiff paper-thin wafer sheets Cook the honey in a double boiler, stirring often with a wooden spoon, until it reaches the hardball state (more than 1 hour). Meanwhile, toast hazelnuts and remove the skin. Dissolve 3 tbsp of sugar in 3 tbsp water and cook over low heat until it thickens. Add the chocolate to the syrup, stir and cook until creamy. Set aside and keep hot. Dissolve the remaining sugar in a little water and caramelize it. When the honey has reached the hard-ball stage, slowly add the egg whites to the honey and stir to obtain a soft white cream. Immediately add the caramelized sugar and the chocolate mixture. Mix and add the hazelnuts. Arrange the wafer sheets on a board or counter. Using a spatula dipped in water spread the mixture on the wafers in a layer about 1 inch thick and let it cool for 15-20 minutes. With a sharp knife cut the nougat as desired. Cool completely and wrap each piece in foil. Store in a cool place. Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Croquettes By Nathalie Dupree Recipe By : Nathalie Dupree Serving Size : 10 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Main Dishes Onions Peppers Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 celery stalks -- chopped 6 green onions -- chopped 1 red bell pepper -- roasted, seeded + peeled 2 teaspoons fresh lemon juice 3 tablespoons fresh parsley -- chopped 2 teaspoons dried sage 1 teaspoon poultry seasoning Salt Freshly ground black pepper 6 cups turkey -- cooked, chopped 1/4 cup cranberry sauce -- whole or jellied 2 eggs -- beaten 1 cup cracker crumbs Turkey gravy Preheat the oven to 350 degrees F. Grease a baking sheet. In a large bowl, combine the celery, red pepper, green onions, lemon juice, parsley, sage, poultry seasoning, salt, pepper, turkey, cranberry sauce, and eggs. Mix well. Cover the bowl and chill for at least 45 minutes. (Can be refrigerated up to 24 hours at this point.) Shape the croquette mixture into 10 ovals, roll in cracker crumbs, and place on a greased baking sheet. (The shaped croquettes can be refrigerated for up to 4 hours.) Bake 20 minutes, or until golden. Serve at once with hot gravy. Serves 10 From Great Meals for Busy Days http://www.nathalie.com/recipe.html Posted to FareShare 12/98 by J Pellegrino - - - - - - - - - - - - - - - - - - NOTES : Here is an excellent way to use up leftover from the holidays. If there is not enough turkey left on the carcass, substitute any remaining dressing for the turkey cup for cup. And top the croquettes with leftover gravy. * Exported from MasterCook * Turkey Pizza-Wral Tv Recipe By : WRALTV-5 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Cheesecakes Cranberries Luncheon Main Dishes Turkey Pizza/Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ready prepared individual size pizza crust 3/4 cup jellied cranberry sauce 1/3 cup turkey -- leftover (cubed) 1/4 cup green onion -- chopped 1/3 cup monterey jack cheese -- reduced fat, shredded 1.Preheat oven to 375 degrees. 2.Spread cranberry sauce over pizza crust. Top sauce with turkey, green onion and monterey jack cheese. 3.Bake pizza for 8-12 minutes and serve piping hot. Health Team Nutritionist: Lynn Hoggard 250 calories, 4 grams fat Read nutrition labels! Select the crust with the least amount of fat and calories per serving. Recipe from: http://www.wraltv.com/ Posted to FareShare 12/98 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey-Broccoli Twists -- Swanson Recipe By : Campbell Soup Serving Size : 5 Preparation Time :0:00 Categories : Casseroles Poultry Broccoli Carrots Luncheon Pasta/Noodles Turkey Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups corkscrew macaroni 2 cups broccoli flowerets 2 medium carrots -- sliced (about 1 cup) 1 can Campbells® 98% Fat Free Cream of Broccoli -- Soup (10 3/4 oz.) 1 14 ounce can Swanson® Chicken Broth -- (1 3/4 cups) 1/2 teaspoon garlic powder 1/8 teaspoon pepper 2 cups turkey -- cooked,cubed 1/4 cup grated Parmesan cheese 1. In large saucepan prepare macaroni according to package directions, omitting salt. Add broccoli and carrots for last 5 minutes of cooking time. Drain in colander. 2. In same pan mix soup, broth, garlic powder, pepper, turkey and macaroni mixture. Over medium heat, heat through, stirring occasionally. Sprinkle with cheese. Serves 5. Recipe of The Day December 28,1998 http://campbellsoup.com Posted to FareShare 12/98 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Twice-Baked Noodles with Stir-Fried Pork in Hoisin Sauce Recipe By : Wild Ginger, Seattle, Washington, Ann and Rick Yoder Serving Size : 2 Preparation Time :0:00 Categories : Asian Volume 3, Dec. '98 Main Dishes Pork Sauces Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound thin dried Chinese egg noodles or spaghetti 1 tablespoon soy sauce 1 tablespoon sesame oil 7 tablespoons peanut oil Stir-fried pork in hoisin sauce -- see recipe 2 green onions -- cut into matchstick-size strips Cook noodles in large pot of boiling salted water until tender. Drain. Rinse under cold water until cool; drain well . Transfer noodles to large bowl. Mix in soy sauce and sesame oil. (Can be prepared 2 hours ahead. Let stand at room temperature.) Heat heavy large skillet over high heat. Add 5 tablespoons peanut oil; swirl to coat. Add noodles to skillet. Using metal spatula, press noodles to 1-inch thick pancake. Reduce heat to medium- high; cook until bottom of noodle pancake is brown; about 15 minutes. Slide spatula under pancake in several places to loosen. Using spatula, transfer pancake to plate. Add remaining 2 tablespoons peanut oil to oil in skillet. Using tongs, turn pancake over; slide back into skillet. Cook until noodle pancake is brown on bottom, about 6 minutes. Using tongs, transfer noodle pancake to platter. Top with Stir-fried Pork in Hoisin Sauce. Sprinkle green onions over. Divide pancake and pork topping in half and serve. SERVES 2: 1,536 cals, 77g fat, 45% cff. (mc estimate includes all oil and all the meat). * INFO * This dish from Chef Jeem Han Lock is one to relish. It's a subtly spiced blend of pork and green onions on a pillow of twice-cooked Chinese egg noodles. A great one-dish meal. Recipe from Wild Ginger, Seattle, Washington, Ann and Rick Yoder. Pan-Asian menu includes specialties from Thailand, Vietnam, India, Indonesia and China. Meals are served family style, a practice that not only follows Asian tradition but also encourages animated, friendly dining -- you can't be shy when this aromatic food is around. And if being on top of the action is your bent, there's the Satay Bar, a counter built around a large grill. Recipe featured in "Chefs' Best Pastas," Sep95: Bon Appetit. If you have comments or questions about this recipe, please E-mail Pat Hanneman (who posted this on FareShare) at kitpath@earthlink.net (12/98). - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 1405

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