Recipes Included On This Page Vegetable Frittata Vietnamese Spring Rolls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetable Frittata Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 500 grams butter 2 medium brown onions (about 250g) peeled and finely chopped. 1 Pinch salt 3 zucchini sliced 1 red capsicum, cut into cubes 1 1/2 tablespoon basil pesto 3 potatoes (about 500 grams) peeled, steamed and sliced thinly 8 eggs 50 g ( 1/2 cup) freshly grated parmesan cheese sea salt & freshly cracked pepper In a large heavy based frying pan, heat the olive oil and add the butter. When butter has melted, swirl to coat the sides of the pan. Add the onions and sugar and sweat over low heat until softened. Add the sliced zucchini and capsicum, cover with a lid and sweat until soft. Stir through the pesto and the potatoes, and seasons with salt and pepper (go easy on the salt as the cheese is salty). In a large bowl, whisk the eggs with 2 tablespoons water. Whisk in the parmesan and freshly cracked pepper. Pour evenly over the vegetable mixture. Cook over low heat (a simmer pad is handy) until eggs are almost set, about 15 minutes. Run under a hot grill to brown and set. Serve hot, cut into wedges. Also good at room temperature. Tip. Crumbled goats cheese makes a nice change to parmesan cheese Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 4348 Calories (kcal); 468g Total Fat; (95% calories from fat); 48g Protein; 5g Carbohydrate; 2591mg Cholesterol; 4707mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 90 Fat; 0 Other Carbohydrates * Exported from MasterCook * Vietnamese Spring Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz chicken breasts, boneless, skinless 2 Tbsp soy sauce 1 Tbsp hoisin sauce 1 Tbsp water 2 tsp orange juice concentrate, frozen 1 tsp peanut butter Half a tsp chile paste, Oriental 1 tsp sesame oil 2 tsp cornstarch 8 shitake mushrooms, dried 2 oz rice vermicelli noodles 2 Tbsp peanut or safflower oil 1 Tbsp gingerroot, minced 2 garlic cloves, minced 3 green onions, minced 1 red pepper, sweet, julienned 3 Tbsp coriander or parsley, fresh, chopped 30 rice paper triangles (or 16 rounds) 6 cup vegetable oil for deep frying Cut chicken into 1-Half a x Half a inch strips. In bowl, blend soy sauce and hoisin sauces, water, orange juice concentrate, peanut butter, chili paste and sesame oil until smooth. Stir in cornstarch. Add chicken and stir to coat; marinate for 15 minutes. Cover mushrooms with warm water; soak for 15 to 50 minutes or until softened. Drain and rinse; discard stems and slice caps into thin strips. Meanwhile, break noodles into 1-Half a inch long pieces. Place in bowl and cover with water; soak for 5 minutes, then drain. In saucepan of boiling water, cook noodles for 5 minutes. Drain and rinse with cold water; drain well. In wok or skillet, heat peanut oil over med-high heat; cook ginger, garlic and onions for 30 seconds. Add red pepper and mushrooms; cook for 3 minutes. Add chicken with marinade; cook for 3 to 4 minutes or just until chicken is no longer pink inside. Stir in noodles and coriander; let cool. Dip rice papers, one at a time, into warm water to soften; lay out on damp tea towels in a single layer. Place about 2 Tbsp filling in centre of each triangular sheet (or One quarter of a cup in each round sheet). Fold up bottom over filling; fold sides over and roll up tightly. (Rolls can be covered with damp tea towel in separate layers and refrigerated for up to 8 hours) In wok or Dutch oven, heat oil over med-high heat to 375F. Fry rolls, in batches, for about 5 minutes or until crisp and golden on all sides. Drain on rack. Makes 16 large or 30 small rolls. Instead of deep-frying, steam spring rolls in greased steamer for 5 minutes, or bake for 20 minutes in 400 degree oven. Assembled spring rolls can also be eaten without being cooked. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 8g Total Fat; (47% calories from fat); 4g Protein; 16g Carbohydrate; trace Cholesterol; 2342mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

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