Recipes Included On This Page Pad Thai Noodles Peach 'n Pecan Pie Portobello Mushrooms Cooked Like a Steak Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pad Thai Noodles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces rice stick noodles 3 tablespoons peanut oil 3 garlic cloves -- finely chopped 5 ounces pork tenderloin -- chopped into 1/4 pieces 1 1/4 cups peeled shrimp 1 tablespoon palm sugar 3 tablespoons Thai fish sauce 1 tablespoon ketchup 1 tablespoon lime juice 2 eggs -- beaten 1 cup bean sprouts **GARNISH** 1 teaspoon red chili flakes 3 scallions -- thickly sliced 2 tablespoons fresh cilantro -- chopped Soak noodles in warm water until softened, then drain. Heat the oil in a wok and fry the garlic over a high heat for 30 seconds. Stir in the pork and stir-fry for 2-3 minutes until lightly browned. Stir in the shrimp, then add the sugar, fish sauce, ketchup and lime juice and continue stirring for 30 seconds. Stir in the noodles, then add the bean sprouts and stir-fry for 30 seconds to cook lightly. Turn out on a serving dish and scatter with chili flakes, scallions and cilantro. NOTES : 2 beaten eggs may be added. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 6 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 14g Fat (65.5% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 94mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.   * Exported from MasterCook * Peach 'n Pecan Pie Recipe By :Pillsbury Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon nutmeg 1 dash salt 1/2 cup light corn syrup 3 eggs 3 cups peaches -- peeled and cubed 1/4 cup butter -- melted 1/2 cup coarsely chopped pecans 1/4 cup all-purpose flour 1/4 cup firmly packed brown sugar 2 tablespoons butter -- softened Prepare pastry for one crust pie. Heat oven to 400º. In a large bowl, combine sugar, 3 tablespoons flour, nutmeg, salt, corn syrup and eggs; beat at medium speed one minute. Stir in peaches and 1/4 cup butter. Spoon into pastry lined pan. In a small bowl, combine all topping ingredient; mix well. Sprinkle over peach filling. Bake at 400º for 35 to 45 minutes or until center is set. Serve warm or cool with whipped cream if desired. NOTES : One 29 oz. can peach slices, well drained and cubed can be substituted for fresh peaches. From Pillsbury Complete Book of Baking, page 283 Contributed to the FareShare Gazette by Jennie; 25 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 10g Fat (34.5% calories from fat); 3g Protein; 41g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates.   * Exported from MasterCook * Portobello Mushrooms Cooked Like a Steak Recipe By :http://www.robertmondavi.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup extra-virgin olive oil -- plus 2 tablespoons extra-virgin olive oil 2 tablespoons minced shallot 2 teaspoons finely chopped fresh thyme 1 cup dry red wine 1 1/2 cups double-strength chicken stock or 3 cups low-salt chicken broth boiled until reduced by half Salt Fresh ground pepper 1 tablespoon unsalted butter 1 tablespoon red wine vinegar 1/4 cup balsamic vinegar 1 1/2 teaspoons minced garlic 4 large fresh portobello mushrooms -- gills removed 1/2 pound baby spinach -- (about 1/2 lb.)[4 handfuls] Heat the grill to medium-high (a coal fire is best). Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the shallot and cook briefly until soft and light brown, about 2 minutes. Add 1 teaspoon of the thyme and stir. Add the red wine, bring to a boil and cook until reduced to about 1/4 cup. Add the stock, return to a boil, and continue to cook until reduced to about 3/4 cup. Season with the salt and pepper. Measure 2 tablespoons of the sauce into a medium bowl. Add the butter to the skillet and whisk until incorporated. Keep warm. Whisk the red wine vinegar into the bowl with the sauce. While whisking rapidly, add 1 tablespoon of the olive oil, in a drizzle. Taste and season with the salt and pepper. Set aside. In a medium bowl, whisk together the remaining 1/2 cup olive oil, balsamic vinegar, garlic, and remaining 1 teaspoon thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over both sides and let the excess run back into the bowl. Repeat until the mushrooms are well coated. (This method prevents the mushrooms from absorbing too much marinade.) Season both sides with salt and pepper and set on a plate. Place the mushrooms, gill-side down, on the grill and cook until browned on both sides and cooked through, about 4 minutes total, turning once. Remove and keep warm. Add the spinach to the vinaigrette and toss well. To serve, divide the potatoes or polenta among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms and over the potatoes. Top with the spinach salad and serve immediately. Chef's Note: If the olive oil flares up and burns the mushrooms, it creates a petroleum flavor. So make sure the oil doesn't drip from the mushrooms when you put them on the grill. If you don't care to start the grill, you can cook the mushrooms indoors on a ridged stovetop grill. Oil it lightly and preheat it before cooking the mushrooms. Or you can use a heavy sauté pan with a little olive oil, preheated over medium-high heat, then turned down to medium to cook the mushrooms through. Adapted from The Tra Vigne Cookbook "Seasons in the California Wine Country" by Michael Chiarello Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 19 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 374 Calories; 37g Fat (95.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.

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