Recipes Included On This Page Lentil Barley Soup Lobster Cheesecake with Caviar Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lentil Barley Soup Recipe By :Anita Warner, Mt. Crawford, VA Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1/2 cup green pepper -- chopped 3 cloves garlic -- minced 1 tablespoon butter or margarine 49 1/2 ounces chicken broth -- (1 can) 3 medium carrots -- chopped 1/2 cup dry lentils 1 1/2 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon pepper 1 cup cooked chicken -- cubed or turkey 1/2 cup quick-cooking barley 2 medium fresh mushroom -- chopped 28 ounces crushed tomatoes -- undrained [1 can] In a Dutch oven or soup kettle, sauté the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through. Yield : 8-10 servings. (about 2 1/2 quarts) Source : "Country Woman Magazine, January-February '98, p. 31-32" S(MC formatting by): "bobbi744@attbi.com" NOTES : "Soups are one of my favorite things to prepare - they're so easy and nothing is better on a chilly evening with some homemade bread or biscuits," relates Anita. Contributed to the FareShare Gazette by Bobbie; 22 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 3g Fat (25.0% calories from fat); 9g Protein; 11g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 795mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat. * Exported from MasterCook * Lobster Cheesecake with Caviar Sauce Recipe By :Emeril's Creole Christmas Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lobster Cheesecake 1 cup dried fine white bread crumbs 1/4 cup freshly grated Parmigiano - Reggiano cheese 2 tablespoons unsalted butter -- melted 1 tablespoon olive oil 1 cup finely chopped yellow onion 1/2 cup seeded and finely chopped red bell pepper 1/2 cup seeded and finely chopped yellow bell pepper 2 tablespoons minced shallots 1 tablespoon chopped garlic 1/4 teaspoon Creole Seasoning 2 pounds cream cheese -- softened 6 large eggs 3/4 cup heavy cream 3/4 cup grated smoke Gouda cheese 1/4 cup chopped green onions -- (scallions) green part only 1 teaspoon salt 1/2 teaspoon Tabasco sauce 1 tablespoon Worcestershire Sauce 1/4 teaspoon cayenne 2 tablespoons finely chopped fresh parsley leaves 3/4 pound cooked lobster tail meat -- coarsely chopped Christmas Caviar Sauce -- (Recipe to follow) 2 cups sour cream 1/4 cup fresh lemon juice 2 tablespoons minced shallots 1 tablespoon snipped fresh chives 1 tablespoon finely chopped fresh parsley leaves 1 teaspoon salt 1/8 teaspoon freshly ground white pepper 1/8 teaspoon freshly ground black pepper 2 tablespoons wasabi-injected roe (optional) 1 tablespoon caviar 1 tablespoon salmon roe For garnish: Finely chopped red onions Finely chopped hard boiled egg whites Finely chopped hard boiled egg yolks Capers -- drained Caviar Preheat oven to 350 F. Combine the bread crumbs, 1/2 cup of Parmigiano, and the butter in a small mixing bowl. Mix well. Using your fingers, press the mixture into the bottom of a 9 1/2-inch springform pan. Bake until lightly browned, about 10 minutes. Remove from the oven and cool completely. Heat the oil in a small sauté pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the bell peppers and cook, stirring, for 1 minute. Add the shallots and garlic and cook for 30 seconds. Stir in the Creole Seasoning. Remove from heat. In a food processor, process the cream cheese until smooth. Add one egg at a time to the mixture, blending after each addition. With the machine running, add the cream, Gouda, and remaining Parmigiano. Stop the machine and scrape down the sides of the container with a rubber spatula. Add the vegetable mixture, the green onions, salt, Tabasco, Worcestershire, cayenne, parsley and lobster. Pulse the machine a few times to mix. Pour the mixture over the crust. Bake until the cake sets, about 1 hour and 20 minutes. Remove from the oven and let the cake cool completely. Place the cake in the refrigerator and chill for 8 hours. Remove the sides of the pan. Cut the cake into 16 slices. Spread a tablespoon of the caviar sauce on each serving plate. Top with a wedge of cake and garnish with the red onions, egg whites, egg yolks, capers and caviar. Christmas Caviar Sauce Combine all ingredients, except the roe, caviar and salmon roe, in a mixing bowl and whisk to blend well. Gently fold in the roe, caviar, and salmon roe. Use immediately or store for up to 1 day in the refrigerator. Submitted by: Stacey Source : Emeril's Creole Christmas; Emeril Lagasse with Margelle Bienvenu; Copyright 1997 Contributed to the FareShare Gazette by Stacey; 25 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 350 Calories; 34g Fat (86.0% calories from fat); 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 170mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

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