Recipes Included On This Page Baja Rock Lobster Ceviche with Ancho Chile Oil Baked Fruit Cocktail Rice Pudding Braised Lamb Shanks with White Bean Ragout Braised Ribs in Chinese Black Bean Sauce Braised Ribs With Southwest Chile Glaze Buttered Wine Rice Butternut Rice Casserole Italiano Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baja Rock Lobster Ceviche with Ancho Chile Oil Recipe By :Las Ventanas al Paraiso, Los Cabos, Mexico Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lobster tail -- cooked rare (see note) 1/2 cup lime juice (about 4 limes) 1 cup chopped hearts of palm -- (5 ounces) 1/2 cup orange segments (from 2 small oranges) 1/4 cup red onion (sliced paper thin) 4 tablespoons extra virgin olive oil 4 tablespoons chopped fresh mint 4 tablespoons chopped fresh cilantro Kosher salt & ground black pepper -- to taste Garnish: 1 English (hot house) cucumber 1 (3-inch) cookie cutter -- (optional) 1 tablespoon chopped fresh cilantro Chile oil -- (See Below) 1. Lobster is highly perishable. If you have a frozen tail, set it in a bowl and run cold water over it for 12 minutes to defrost. Once a lobster tail is defrosted, you need to cook it immediately. 2. To poach the tail to a rare temperature for this recipe, bring a large pot of water to a boil. Drop the tail into the boiling water and cook at a slow boil for 4 to 5 minutes. Immediately remove the tail and plunge into a large bowl of ice water to stop the cooking. After 5 minutes, remove the tail from the ice water and using kitchen shears, cut through the shell to remove the lobster meat. 3. Chop the rare lobster meat into 1/2-inch cubes. Combine the lobster and the lime juice in a non-reactive bowl. Cover and refrigerate for 1-1/2 hours. The lobster will continue to cook in the acidic lime juice. 4. After 1-1/2 hours, add the remaining ingredients (except the garnish) and stir. Taste and add more salt and pepper if necessary. The lime taste will be very tangy. Add a pinch of sugar if it's too astringent for you. Cover and refrigerate for another 1/2 hour. 5. Serve the ceviche on a bed of fresh greens, or for a more formal presentation, use cucumber strips and a cookie cutter as a mold. Cut both ends off the cucumber. Cut it in half, lengthwise. Trim sides so that the width is the same size as the blade of your vegetable peeler. Cut long (lengthwise) strips using the vegetable peeler. Line a 3-inch cookie cutter with a strip of cucumber and mound 1/2 cup of ceviche inside. Remove the mold carefully and garnish with chopped cilantro and a few drops of chile oil. Ancho Chile Oil Makes 1 cup If you are sensitive to the heat in peppers, wear gloves when working with these dried chiles. 4 ancho chiles 2 chiles de arbol 1 cup vegetable oil 1. Remove stems and seeds from the chiles. Toast the chiles in a dry skillet until lightly toasted and fragrant, about 1 to 2 minutes. The peppers will darken as they toast, and you may need to use tongs to press them against the skillet surface. 2. Grind the toasted chiles into a powder using a spice grinder. 3. Place the chile powder into a small clean bowl. Cover with the oil and stir. Let sit for several hours or overnight. Strain the oil through a fine sieve and store the chile oil in a clean bottle. The oil will keep several weeks at room temperature or for several months in the refrigerator. Notes: Chef Marc Lippman uses local Baja lobsters, which don't have claws; so lobster tail meat works well for this recipe. Don't worry about working with lobster cooked only to rare. The acid in the lime juice will finish "cooking" the lobster. Pop open an ice cold Pacifico beer to go with this tasty appetizer. Eat it all in one sitting, as this dish won't keep more than a day. Contributed to the FareShare Gazette by Art; 13 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 10g Fat (55.4% calories from fat); 15g Protein; 3g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 226mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Baked Fruit Cocktail Rice Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package vanilla cook and serve pudding [4-serving size] 1 1/2 cups evaporated milk 2 cups fruit cocktail - undrained [one 16-ounce can] 1 teaspoon vanilla extract 1 1/3 cups uncooked instant rice 1/4 cup chopped walnuts Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine dry pudding mix and evaporated milk. Stir in undrained fruit cocktail and vanilla extract. Add uncooked rice and walnuts. Mix well to combine. Cover and cook on high for 2 to 3 hours. Mix well before serving. Contributed to the FareShare Gazette by Judy; 14 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 8g Fat (57.7% calories from fat); 6g Protein; 7g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Braised Lamb Shanks with White Bean Ragout Recipe By :Chris Veatch, Sarducci's Restaurant Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces olive oil 8 lamb shanks 4 ounces carrots 4 ounces celery 8 ounces red onion 8 ounces plum tomatoes 8 ounces red wine 4 garlic cloves 1/2 lemon 16 ounces tap water -- or stock 1 tablespoon thyme and rosemary RAGOUT 12 ounces white beans 10 ounces chicken stock 2 strips bacon 4 ounces carrots 4 ounces celery 4 ounces onion 4 ounces Chardonnay 1/2 head garlic 1 shallot 1 ounce tomato paste 1 teaspoon dry mustard 1 teaspoon juniper berries 1 teaspoon rosemary 1 teaspoon sage 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoon pepper Sear lamb shanks in hot olive oil and remove. Deglaze roasting pan with red wine, return lamb shanks and all vegetables. Add liquid and all seasonings, cover tightly and place in oven. Roast at 275F. for 1 1/2 to 2 hours. For Ragout: Precook bacon. Sauté vegetables in oil. Add beans and liquids. Simmer for one hour. Add water as needed. Remove lamb shanks from oven, pour bean ragout in shallow bowl, top with lamb shanks. Top with rosemary and ignite for presentation. NOTES : To ignite rosemary: Sauté rosemary in oil, drain and dry. Ignite. Contributed to the FareShare Gazette by Jennie; 1 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 584 Calories; 17g Fat (28.4% calories from fat); 24g Protein; 74g Carbohydrate; 18g Dietary Fiber; 3mg cholesterol; 1402mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat.
	* Exported from MasterCook * Braised Ribs in Chinese Black Bean Sauce Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork baby back ribs -- (about 2 sides) or your favorite ribs 1/4 cup flavorless cooking oil 4 cloves garlic -- finely minced 2 tablespoons finely minced ginger 2 tablespoons salted black beans -- rinsed and chopped 1 tablespoon cornstarch CHINESE BLACK BEAN SAUCE 1 cup chicken broth 1/2 cup dry sherry or Chinese rice wine 2 tablespoons thin soy sauce 2 tablespoons hoisin sauce 1 tablespoon dark sesame oil 2 teaspoons Asian chile sauce 2 teaspoons sugar Ask the butcher to cut the ribs across the bone, into 2-inch-wide strips. Remove the membrane from the underside of the ribs. Then cut each strip into 6-inch lengths. To make the sauce, combine all the sauce ingredients in a small bowl. Stir well. To braise the ribs, place a heavy stewpot over medium heat. Add the cooking oil. When the oil gives off little wisps of smoke, add the ribs. Fry the ribs until they are lightly browned, about 5 minutes. Tip out and discard the oil. Add the garlic, ginger; and black beans to the pot holding the ribs. Stir and toss with the ribs over medium heat for 30 seconds. Then add the sauce. Bring to a low boil, cover the pot, and decrease the heat to low, so the sauce is at a simmer, Cook the ribs until the meat is tender about 1 hour. About every 15 minutes during cooking, stir the ribs. Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the sauce. Return the ribs to the sauce and bring to a simmer for 5 minutes, to heat through. If you do not plan to serve the ribs within the hour they maybe refrigerated in the sauce for up to 24 hours before returning them to a simmer. Mix the cornstarch with an equal amount of cold water. Stir in just enough of the cornstarch mixture to lightly thicken the sauce. You can keep the ribs warm for up to 1 hour on lowest heat, before serving. Serve the ribs glazed with the sauce. Source : "The Great RIBS Book" NOTES : Chinese salted black beans add flavorful depth to a sauce containing ginger, garlic, and sesame oil. It's important to buy Chinese black beans that are dried and fermented rather than the processed black bean sauce. The latter has an overwhelmingly salty taste. Because black beans are preserved in salt, place them in a sieve and rinse thoroughly before chopping them. Contributed to the FareShare Gazette by Michael; 16 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 4g Fat (45.7% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Braised Ribs With Southwest Chile Glaze Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork baby back ribs -- (about 2 sides) or your favorite ribs 1/4 cup olive oil 3 cloves garlic -- finely minced 3 serrano chiles -- finely minced including the seeds 1 tablespoon cornstarch 3 ounces soft goat cheese -- crumbled and refrigerated 1/4 cup chopped cilantro sprigs SOUTHWEST CHILE AND TEQUILA GLAZE 2 vine-ripened tomatoes -- seeded and chopped 1 cup chicken broth 1/2 cup dry white wine -- or red wine 3 tablespoons oyster sauce 1 tablespoon brown sugar 1 tablespoon ground coriander 1 teaspoon ground cumin Ask the butcher to cut the ribs across the bone, into 2-inch-wide strips. Remove the membrane from the underside of the ribs. Then cut the strips into 6-inch lengths. To make the glaze, combine all the glaze ingredients in a small bowl. Stir well. To braise the ribs, place a heavy stewpot over medium heat. Add the cooking oil. When the oil gives off little wisps of smoke, add the ribs. Fry the ribs until they are lightly browned, about 5 minutes. Tip out and discard the oil. Add the garlic and chiles to the pot holding the ribs. Stir with the ribs over medium heat for 30 seconds. Then add the glaze. Bring to a low boil, cover the pot, and decrease the heat to low so the glaze is at a simmer. Cook the ribs until the meat is tender about 1 hour. About every 15 minutes during cooking, stir the ribs. Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the glaze. Return the ribs to the pot and bring to a simmer for 5 minutes, to heat through. If you do not plan to serve the ribs within the hour they may be refrigerated in the sauce up to 24 hours before returning the ribs to a simmer. Mix the cornstarch with an equal amount of cold water. Stir in just enough of the cornstarch mixture to lightly thicken the sauce. You can keep the ribs warm for up to 1 hour on lowest heat, before serving. When serving, sprinkle the goat cheese and cilantro over the ribs. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 17 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 14g Fat (79.7% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Buttered Wine Rice Recipe By :AWW Dinner Party Cookbook 2 Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 90 grams butter -- (3 oz) 1 onion 1 cup long grain rice 625 milliliters chicken stock -- (2 1/2 cups) 125 milliliters dry white wine -- (1/2 cup) Heat butter in pan, add peeled and finely chopped onion. Cook gently until onion is tender and lightly golden. Add washed rice, stir for 3 minutes. Add 1 cup of hot chicken stock to pan, stir until almost all liquid is absorbed. Add remaining stock and wine, bring to boil, reduce heat, simmer gently, covered, 10 minutes or until rice is tender. Season with salt and pepper. Source : AWW Dinner Party Cookbook 2 Contributed to the FareShare Gazette by Leanne; 20 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 830 Calories; 74g Fat (90.5% calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; 197mg Cholesterol; 6425mg Sodium. Exchanges: 1 1/2 Vegetable; 14 1/2 Fat. * Exported from MasterCook * Butternut Rice Casserole Italiano Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice 1 teaspoon basil 4 cups thinly sliced butternut squash 1 whole egg -- beaten 1 garlic clove -- crushed 1/2 cup chopped green bell pepper 1 pound ground beef 1 cup mozzarella cheese 1 cup chopped onion 1/2 teaspoon oregano 1/4 teaspoon pepper 1 cup ricotta cheese 1/2 teaspoon salt 8 ounces tomato sauce -- (1 can) Cook squash in a small amount of boiling water for 2 minutes; drain well and set aside. Combine beef, green pepper, onion, garlic, salt, basil, oregano and pepper in a skillet. Cook until meat is browned. Cook rice according to package directions. Add rice and tomato sauce to meat mixture; set aside. Combine egg and ricotta cheese. Layer half of squash in a lightly greased 13x9x2 inch baking dish; add a layer of meat mixture and a layer of ricotta cheese mixture. Top with remaining squash. Cover and bake in a 350ºF oven for 20 minutes. Sprinkle with mozzarella cheese and bake uncovered for 5 more minutes. http://www.unclebens.com/us/cookbook/searchresults.asp Contributed to the FareShare Gazette by Gary; 23 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 31g Fat (69.0% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat.

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