Recipes Included On This Page Parmigiano Crisps Pat's King of Steaks® Philadelphia Cheese Steak Peaches and Mangoes with Mint Passion fruit Sauce Peking Duck and Scallion Frittata Plank-Cooked Chicken Potato Salad With Beer Dressing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Parmigiano Crisps Recipe By :courtesy of Rocco DiSpirito (c) 2001 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces corn chips 4 tablespoons extra virgin olive oil 15 sprigs oregano -- leaves only finely chopped 3 cups grated Parmigiano reggiano 1. Preheat oven to 375. Line a jelly-roll pan with tin foil and set aside. 2. In a bowl, combine oregano and cheese. In a separate bowl, gently toss crisps with olive oil; try not to break chips. Lay oil-coated crisps on sheet tray in a single layer, cup side facing up. Top with a generous layer of cheese and oregano mixture. 3. Bake crisps in center of the oven until cheese melts, about 3 minutes. Be careful not to let crisps burn. Remove from oven and cool on sheet tray. Transfer to a large bowl to serve. Recipes courtesy of Rocco DiSpirito (c) 2001 Contributed to the FareShare Gazette by Robin; 7 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 29g Fat (59.6% calories from fat); 5g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 359mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Fat. * Exported from MasterCook * Pat's King of Steaks® Philadelphia Cheese Steak Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 24 ounces rib eye or eye roll steak, thin sliced 6 tablespoons Soybean oil Cheese (Cheez Whiz®)* 4 crusty Italian Rolls 1 large Spanish onion Optional: sweet green and red peppers, sautéed in oil Mushrooms, sautéed in oil *American or Provolone works fine Heat an iron skillet or a non stick pan over medium heat. Add 3 tablespoons of oil to the pan and sauté the onions to desired doneness. Remove onions and set aside. Add the remaining oil and sauté the slices of meat quickly on both sides. Melt the Cheez Whiz® in a double boiler or in the microwave. Place 6 ounces of the meat into each of the rolls; add onions, and pour the Cheez Whiz® over top. Garnish with hot or fried sweet peppers, mushrooms, and ketchup. http://www.patskingofsteaks.com/index.htm Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 24 August, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 20g Fat (92.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 4 Fat. * Exported from MasterCook * Peaches and Mangoes with Mint Passion fruit Sauce Recipe By :Cooking with Herbs; Australian Women's Weekly; 1989 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium peaches -- sliced 2 medium mangoes -- chopped **Mint Passion fruit Sauce** 1/2 cup passion fruit pulp -- (125 mL) 1/2 cup orange juice -- (125 mL) 2 tablespoons brandy -- (30 mL) 1 tablespoon castor sugar -- (15 mL) [very fine granulated sugar] 2 tablespoons chopped fresh mint -- (30 mL) You will need about 6 passion fruit for this recipe. The sauce can be made a day ahead and stored, covered, in the refrigerator. For the sauce: combine all the sauce ingredients in a jar and shake well. To serve: arrange the prepared fruit on a plate; add the sauce just before serving. Hallie's comment: fresh passion fruit aren't always available so I suspect a person could use canned or possibly even juice. From Cooking with Herbs; an Australian Women's Weekly publication; 1989; ISBN 0 949892 58 0. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (2.5% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit. * Exported from MasterCook * Peking Duck and Scallion Frittata Recipe By :courtesy of Rocco DiSpirito (c) 2001 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 White Peking duck breast -- skin on fat trimmed 2 scallions cut into 2-inch strips 1 shallot -- minced 2 tablespoons olive oil 2 teaspoons salt 6 cranks fresh ground pepper 12 eggs 1 tablespoon soy sauce 1 tablespoon mirin 1. In a medium sauté pan over high heat, sear duck on both sides until skin is crispy. Shred duck with a fork and set aside. 2. In an omelet pan over medium high heat, saute shallots and scallions in oil until soft, about 5 minutes. Add duck and cilantro. Sprinkle all with 1 teaspoon of salt and 2 cranks for fresh ground pepper. Mix eggs with remaining salt and pepper and soy sauce and mirin. 3. Pour egg mixture over vegetables and duck. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown. 4. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature. Recipes courtesy of Rocco DiSpirito (c) 2001 Contributed to the FareShare Gazette by Robin; 7 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 10g Fat (69.4% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 281mg Cholesterol; 745mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Plank-Cooked Chicken Recipe By :Cuisine Magazine, August 2001 Serving Size : 4 Preparation Time :2:45 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SOAK: 2 cedar planks PIERCE: 4 6 ounce chicken hindquarters or breast halves -- bone in and skin on FOR THE BRINE -- COMBINE AND WARM: 4 cups water 2/3 cup brown sugar 1/4 cup kosher salt 1 tablespoon black peppercorns 10 whole allspice 8 whole cloves 4 garlic cloves -- crushed 3 fresh thyme sprigs 2 bay leaves 1 cinnamon stick 1 1/2 inch piece fresh ginger -- smashed POUR BRINE OVER: Prepared chicken, above CUT INTO WEDGES: 1/2 whole fresh pineapple -- quartered PLACE UNDER CHICKEN SKIN: 1 Thin slices lemon 1. Soak 2 cedar planks; pierce chicken pieces on both sides with a knife. For brine, warm all ingredients over low heat to dissolve sugar and salt; cool completely. 2. Place chicken in a large non-reactive container; pour brine over. Weight pieces down with small bowls to submerge completely; cover and chill 2 hours. 3. Remove chicken from brine (discard brine); pat dry with paper towels. Place one or two thin slices of lemon underneath the skin; pull skin over gently to cover. 4. Preheat grill to medium-high. When hot, place soaked planks on the grill to dry out, 3--5 minutes. They should start to smoke slightly and crackle. 5. Reduce heat to medium. Place two prepared pineapple wedges on each plank, then lean a piece of chicken against each wedge, skin side up. Cover grill and cook. 6. Check every 10 minutes to make sure planks haven't caught fire; spray flare-ups with water. Grill chicken to an internal temperature of 165F, 35--40 minutes. 7. Carefully remove planks from the grill with a large spatula and place on an old baking sheet (or place them on a foil-lined baking sheet). Transfer the chicken pieces and pineapple wedges to serving plates. To garnish, tuck a reserved frond at one end of the pineapple, underneath the chicken. Work/Brine Time: 2 Hours Cook Time: 35--45 Minutes Cuisine Magazine, August 2001 This recipe and instructions, including photos, are on our website at: FareShare Plank Cooking Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 9 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 2g Fat (7.5% calories from fat); 2g Protein; 51g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 5673mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Potato Salad With Beer Dressing Recipe By :Unknown source Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes 4 slices bacon 1 tablespoon chopped onion 1 stalk celery -- chopped 1 teaspoon salt 2 tablespoons butter 2 tablespoons flour -- unbleached 1/2 teaspoon dry mustard 1 tablespoon sugar 1 cup beer -- any brand 1/2 teaspoon Tabasco Sauce 2 tablespoons chopped fresh parsley Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Contributed to the FareShare Gazette by Hallie; 5 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 6g Fat (29.8% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 479mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

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