Recipes Included On This Page Pasta Frittata Peach Cordial Peach, Nectarine or Apricot Pie Filling Pennsylvania Dutch Pretzels Pepper Seared Tuna with Vegetables and Herb Couscous Poached Fish With Wine and Capers Pork Loin Roulade Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta Frittata Recipe By :Gary A. Goldberg Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound spaghetti 2 tablespoons unsalted butter for the pasta plus 2 tablespoons to sauté the frittata 3 tablespoons extra virgin olive oil for filling plus 2 tablespoons to sauté frittata 1 small white onion, peeled, trimmed and finely chopped (about 1/2 cup) 1 35-ounce can peeled Italian plum tomatoes chopped into 1/2-inch pieces and drained at least 1 hour (about 1 cup ) 6 ounces mozzarella cheese, cut into 3/8-inch dice 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper, to taste 4 ounces (about 1 cup) pine nuts toasted for about 15 minutes in a 325°F oven until lightly browned 1/2 cup loosely packed fresh basil leaves, rinsed, dried and coarsely chopped plus fresh basil leaves as garnish 5 large eggs 1/4 cup minced fresh Italian parsley Cook spaghetti in a large pot of rapidly boiling salted water until tender but still firm to the bite (al dente). Drain. Toss with 2 tablespoons of butter in large bowl. Cool completely (can be prepared up to 3 days ahead and refrigerated; bring to room temperature before using). Heat 3 tablespoons olive oil in a heavy skillet over medium heat. Add onion and cook until tender and golden brown, stirring occasionally, about 10 minutes. Increase heat to medium-high. Add drained tomatoes and cook until mixture is thick, stirring frequently, 10 to 15 minutes. Place in mixing bowl, and cool to room temperature. Stir mozzarella and 1/4 cup Parmesan cheese into cooled tomato mixture. Season with salt and pepper (can be prepared up to 3 days ahead and refrigerated; bring to room temperature before using). Stir toasted pine nuts* and chopped basil into tomato-cheese mixture and set aside. To make frittata: Preheat broiler. Beat 5 eggs in a large bowl until frothy. Stir in the cooked pasta, 1/4 cup Parmesan cheese, and 2 tablespoons minced parsley. Season with salt and pepper. Stir to combine. Place a heavy 12-inch skillet (preferably nonstick), that can also go under the broiler, on a burner over high heat. Add remaining 2 tablespoons butter and 2 tablespoons olive oil to pan. When hot, spread half of the pasta-egg mixture evenly in pan and cook about 1 minute, shaking pan to prevent sticking. Reduce heat to medium. Spread tomato-cheese mixture over, leaving 1/2-inch border all around. Top with remaining pasta-egg mixture, spreading to the edges of pan. Cook until mixture is almost set and bottom is golden brown. Place pan under broiler, and broil until top fully sets and begins to color; do not overcook. Slide frittata out of pan onto cutting board or serving platter. Sprinkle remaining minced parsley over top. Cut into 6 wedges (as a main course) or 8 wedges (as an appetizer or part of a buffet). Garnish with whole basil leaves. Serve immediately (can be prepared 2 hours ahead and served at room temperature; do not refrigerate). Serves 6 to 8 *Chef's Note: Toasting nuts before using them in a recipe (or eating them out-of-hand) invariably improves their flavor. Toast in a medium oven or in a non-stick pan on top of the stove over medium heat, stirring occasionally. They are done when you begin to smell their fragrant aroma. Do not burn or they will become bitter tasting. *Other information: Created by frugal Italian cooks as a way to use leftover pasta by incorporating it into a flat omelet, this company version of a pasta frittata is layered with a filling of tomato, cheeses, fresh basil and pine nuts. You should always read a recipe very carefully before beginning to cook it to make certain you have all of the ingredients properly assembled, the appropriate equipment, and an estimate of the timing. For example, in this recipe you will note that many of the pre-preparation directions are listed with the ingredients (i.e. chopping and draining the canned tomatoes, toasting the pine nuts). Also note that you will need a heavy, 12-inch skillet (preferably nonstick) that can go under the broiler (no wooden or plastic handle) and that, if desired, you can prepare the pasta and the filling up to three days before making the frittata. © Gary A. Goldberg, Director New School Culinary Arts, NYC Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 23 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 3g Fat (20.1% calories from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 37mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. * Exported from MasterCook * Peach Cordial Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds peaches -- (1.5 kg) pitted and quartered 2 1/2 cups sugar -- (625 ml) 4 strips lemon peel about 2 inches (5 cm) long 1 stick cinnamon [approx. 4 inches, 10 cm] 4 whole cloves 4 cups vodka -- (1 L) Place the ingredients in a gallon (4 L) jar, stirring to dissolve the sugar. Put in a cool, dark place for at least two months. Strain through cheesecloth before serving. Makes about 1 1/2 quarts (1.5 L). Martha's note: A friend sent me her favorite peach cordial recipe: Jennie's Peach Cordial "This peach cordial recipe is great, but I eliminated the cinnamon after the first time I made it." Contributed to the FareShare Gazette by Martha <flylo@txcyber.com>; 9 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; trace Fat (2.2% calories from fat); 1g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Peach, Nectarine or Apricot Pie Filling Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fruit 2/3 sugar -- to 1 cup 1/3 cup flour 2 teaspoons lemon juice 1/2 teaspoon grated lemon zest 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger Prepare fruit. Combine all ingredients toss to coat fruit, set aside. To use now: Fill pie crust, put on top crust. Vent for steam. Bake at 425 for 10 minutes then at 350 for 35 to 40 minutes. To use later: Line pie plate with plastic wrap. Freeze until firm. Remove form pie plate wrap well. May be frozen for 4 month. Heat oven to 450. Place frozen filling in pie crust top with crust, and vent. Bake on lower third of oven at 450 for 20 minutes. Then move to center of oven and lower heat to 375 and bake for 1 hour to 1 1/4 hour or until crust is golden brown and filling is bubbly. Now : 425 10 min. 350 35-40 min. Later : 450 20 min. 375 1-1 1/4 hr Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 8 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; trace Fat (1.2% calories from fat); 1g Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pennsylvania Dutch Pretzels Recipe By :http://www.allsands.com/Food/Recipes Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry bakers yeast 1/2 cup warm water -- (110 F) 1/2 cup sugar 1 1/2 teaspoons salt 2 cups milk -- scalded and cooled 1/4 cup light vegetable oil 6 cups flour 3/4 teaspoon baking powder 2 quarts boiling water 3 tablespoon salt 1 egg yolk -- beaten and diluted with 1 tablespoon water -- or milk coarse kosher salt Dissolve yeast in warm water. Add sugar, 1 1/2 teaspoons salt, scalded milk and oil. Slowly mix in 3 cups flour. Cover and let rise in warm place for 40 minutes. Slowly add 3 more cups flour and baking powder. Knead until dough is no longer sticky, using a little more flour if necessary to form a smooth, elastic dough. Roll out and pat dough into 9- by 15- inch rectangle. Cut lengthwise into strips about one-half-inch wide. Roll each strip into rope 18 to 20 inches long. Twist into pretzel shape. Allow to rise uncovered for 30 minutes. Preheat oven to 400F. Dissolve 3 tablespoons salt in boiling water. Dunk each pretzel into boiling water for 5 to 10 sec. Drain briefly and arrange on greased baking sheet one inch apart. Brush with diluted egg yolk and sprinkle with coarse kosher salt. Bake 20 minutes, or until golden brown. Serve warm. Place pretzels on a wire rack after baking to prevent them from getting soggy. TOPPINGS You can dip or top pretzels in your favorite dipping sauces like cheese, sour cream, chocolate glaze, mustard, spicy brown mustard, ranch dressing, powdered sugar and more. (Makes 24 pretzels) Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 26 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 1g Fat (7.5% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 961mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
	* Exported from MasterCook * Pepper Seared Tuna with Vegetables and Herb Couscous Recipe By :New York Seafood Council Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Yellowfin Tuna Steaks (1" thick Albacore or Bigeye Tuna may be substituted) 1/2 cup Black pepper -- cracked 1/2 Onion -- large, diced small 2/3 cup Couscous 1/4 cup Green pepper -- diced 1 cup Chicken stock 1 tablespoon Thyme 1 tablespoon Parsley 1 tablespoon Oregano 1 tablespoon Mint 1 tablespoon Canola Oil 1/4 cup Carrot -- diced 1 cup Water -- boiling 1/2 cup Yellow pepper -- diced Preheat grill on high. In a sauce pan boil chicken stock (or water if preferred) and add couscous. Reduce heat and simmer until water is absorbed. Heat the Canola oil in a separate pan and sauté the diced vegetables until tender. Add fresh herbs. Mix the vegetables into the couscous. Press cracked black pepper onto both sides of the tuna steaks. Brush the grill with Canola oil to prevent sticking. Place the tuna steaks on the hot grill and sear each side, approximately two minutes per side for rare steaks. For a medium rare steak, turn the grill down to medium, after searing the steak and cook approximately 5-8 minutes. For a thoroughly cooked steak, grill on medium for approximately 8-10 minutes or more or until the center of the steak loses its translucent color and becomes opaque. Do not overcook. Serve tuna on a bed of the couscous and vegetable mixture. Preparation Time: 20-30 minutes Recipe provided by Chef Brett Reichler, London Lenny's Restaurant, Rego Park, NY Source: "New York Seafood Council" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 400 Calories; 9g Fat (18.8% calories from fat); 12g Protein; 72g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 1105mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Art Guyer. June 15, 2001 <http://www.fareshare.net> * Exported from MasterCook * Poached Fish With Wine and Capers Recipe By :The Junior League of Savannah Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fish fillets -- (2 to 3) 2 celery stalks -- chopped 1/2 onion -- sliced 1 bay leaves -- (1 to 2) 1 lemon -- sliced very thin 1 dash salt ground white pepper -- to taste 2 cups water 1 cup white wine Caper Sauce: 2 tablespoons butter 2 tablespoons flour 1 1/2 cups liquid from poaching fish 4 tablespoons capers -- drained Place celery, onion, bay leaves and lemon slices in bottom of shallow pan (or fish poacher). Lay fish on top; season with salt and pepper. Pour water and wine over ; poach on top of stove for 20 minutes (liquid should be hot enough to bubble, not a rolling boil) or until fish flakes easily. When done, remove fish to warm platter. Remove bay leaves and grind all solids and liquid in food processor or blender. Sauce : Make a roux with flour and butter; add liquid mixture from poaching fish and stir until thickened. Add capers and serve over fish. Reserve some sauce to pass at table. Makes 4-6 servings. Source : "Savannah Style, p. 130" S(MC formatting by): "bobbi744@acd.net" Copyright : "(c) The Junior League of Savannah, Inc." Yield : "4 to 6 servings" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 11 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 5g Fat (25.6% calories from fat); 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 233mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pork Loin Roulade Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork loin -- boneless slices 1/2 red bell pepper -- cut into strips 1/2 green bell pepper -- cut into strips 1 tablespoon vegetable oil 2/3 cup orange juice 2/3 cup barbecue sauce 1 tablespoon Dijon mustard Place pork slices between 2 pieces of plastic wrap. Pound with a mallet to about 1/4" thickness. Place several red and green pepper trips crosswise on each pork slice; roll up jelly-roll style. Secure rolls with wooden toothpicks. In a large heavy skillet, brown pork rolls in hot oil. Drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to a boil; reduce heat to low. Cover and simmer 10 to 12 minutes or until pork is tender. Remove tooth picks and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 10g Fat (40.1% calories from fat); 20g Protein; 12g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 426mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Formatted in MasterCook and submitted to the FareShare Gazette by Jenn Fliehmann at blacklab@www.xprs.net. June 19, 2001 <http://www.fareshare.net>

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