Recipes Included On This Page Baby Back Ribs with Italian Beans and Sage Bacon Wrapped Scallops With Pesto And Pasta Baked Trout with Fresh Herbs Basil Pesto Basil Vinegar Blueberry Basil Vinegar Bread 'n' Butter Pickles (Microwave) Breakfast Biscuits  Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baby Back Ribs with Italian Beans and Sage Recipe By :Italy Anywhere; Lori De Mori; 2000 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Ribs** 3 slabs pork baby back ribs [1 1/2 to 2 pounds each] Salt Freshly ground black pepper 8 large sprigs fresh rosemary 8 branches fresh thyme 4 handfuls fresh sage leaves **Beans** 1 cup dried cannellini beans -- soaked overnight in abundant lukewarm water 1 cup cranberry beans -- soaked overnight in abundant lukewarm water -- (or borlotti) 2 tablespoons extra-virgin olive oil 1 small onion -- chopped 1 tablespoon finely chopped Italian pancetta 2 teaspoons minced garlic 1 cup tomato sauce 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme 1 1/2 cups hot chicken broth Fagioli Conzi alla Salvia con Costicini **Ribs** - If your butcher has not already done so, pull away the thin opaque membrane that covers the underside of the ribs. Sprinkle both sides of each slab with salt and a generous grinding of black pepper. Place a wire rack inside a large baking or roasting pan. Fill the pan with 1 1/2 inches of water. (If the water rises above the wire rack, place 4 overturned espresso cups in the corners of the pan and set the rack on top.) Lay half of the herbs on the rack, then place the ribs, meaty side up, on top. (You may have to cut the slabs in half to get them to fit into your pan.) Cover with the remaining herbs, then tent the pan with aluminum foil so that no steam will escape during cooking. Cook the ribs in the oven for about 2 hours. They are ready when the meat is tender and moist. Let the meat cool for 5 minutes before cutting the ribs into 2- or 3-rib sections. **Beans** - Rinse the beans well - do not mix them, as they will cook separately. Place the cannellini in a medium saucepan, cover the beans with 3 inches of cold water, cover and simmer gently until the beans are soft and creamy - 40 to 50 minutes. Salt to taste after the beans have cooked for half an hour. Cook the borlotti or cranberry beans exactly as the cannellini, increasing the cooking time by 10 minutes. These beans should be soft when fully cooked but are not as creamy as cannellini. Leave both beans to steep in their cooking water until you are ready to use them. In the meantime, heat the olive oil in a medium saucepan over low heat. Add the onion, pancetta and garlic and saute until the onion and garlic are golden and the pancetta has sweat most of its fat (about 8 minutes). Stir in the tomato sauce. When it begins to bubble, add the chopped herbs then the cooked beans (drained of any liquid) and the chicken broth. Simmer the mixture together for a couple of minutes. Ladle the beans onto individual plates, place a portion of ribs on top and serve. Serves 4 as a main course or 6 as an appetizer. From Italy Anywhere by Lori De Mori with Jean-Louis De Mori and Antonio Tommasi; 2000. Penguin Books. ISBN 0-670-88539-8 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 8g Fat (25.8% calories from fat); 13g Protein; 37g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Bacon Wrapped Scallops With Pesto And Pasta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 3 tablespoons soy sauce 1/4 teaspoon hot pepper 1 1/2 teaspoons grated fresh ginger 1 teaspoon finely chopped lemon grass 1 tablespoon vegetable oil Scallops: 24 large scallops -- approximately 12 slices bacon -- halved Seasoned pepper 24 wooden toothpicks -- soaked in water Pasta: 8 ounces fettuccine pasta -- uncooked [approximately] 5 tablespoons olive oil 1/4 cup onion -- chopped Salt and pepper to taste 3 teaspoons grated parmesan 2 tablespoons pesto (see below) 2 garlic cloves -- chopped 1/4 cup red bell pepper 3 teaspoons dry white wine 3 teaspoons lemon juice In a bowl, combine the soy sauce, chili sauce, ginger, lemon grass, and oil. Thoroughly rinse scallops in cold water, dry and add to marinade. Toss well. Set aside to marinate for 1 hour. Preheat oven to 475 degrees. Precook the bacon half way before wrapping the scallop to prevent scallops over cooking. Remove scallops from marinade, pat dry, and lightly sprinkle with pepper. Wrap a bacon half around a scallop (will overlap) and secure with a wooden toothpick. Place on baking sheet or broiler pan and cook 10 minutes or until bacon is browned and the scallop is opaque. Do not over cook the scallops. Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add red bell pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated parmesan cheese. Options : Freeze the bacon wrapped scallop before cooking them, so that the bacon cooks before the scallop is over done. BASIL PESTO: 2 tablespoons pine nuts -- toasted 2 large garlic cloves 3 cups fresh basil leaves 2 tablespoons grated fresh parmesan cheese 2 teaspoons lemon juice 3 tablespoons extra virgin olive oil Drop pine nuts and garlic through food chute with food processor on and process until minced. Add basil, cheese and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Spoon extra into a Ziploc bag and store in refrigerator. Makes 1 cup. Contributed to the FareShare Gazette by Art; 13 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 20g Fat (75.7% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 781mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat. NOTES : Our son, Curtis, made this for us this week. He used turkey bacon and it was very good. * Exported from MasterCook * Baked Trout with Fresh Herbs Recipe By :Cat Head Biscuits and Garlic Fried Chicken Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 trout -- dressed, about 1 3/4 pounds Salt and black pepper to taste 3 tablespoons fresh parsley -- chopped 2 tablespoons green onions -- minced 2 teaspoons fresh sage -- minced 2 teaspoons fresh chives -- chopped 1 teaspoon fresh rosemary -- minced 1 teaspoon fresh thyme -- minced 1 garlic clove -- minced 1/4 cup unsalted butter Lemon wedges Sprinkle the trout with salt and black pepper to taste. Combine parsley and the next 6 ingredients in a small bowl and stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13 X 9 X 2 baking dish and dot the fish with butter. Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily. Garnish with lemon wedges. Source : "http://www.carolina-country-cooking.com" Copyright : "© 2002 Carolina Country Cooking.com" Contributed to the FareShare Gazette by Dee; 17 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 23g Fat (95.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Basil Pesto Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons pine nuts -- toasted 2 large garlic cloves 3 cups fresh basil leaves 2 tablespoons grated fresh parmesan cheese 2 teaspoons lemon juice 3 tablespoons extra virgin olive oil Drop pine nuts and garlic through food chute with food processor on and process until minced. Add basil, cheese and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Spoon extra into a Ziploc bag and store in refrigerator. Makes 1 cup. Contributed to the FareShare Gazette by Art; 13 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Vinegar Recipe By :The Best 50 Flavored Oils and Vinegars Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh basil leaves 2 strips lemon peel -- 1/2 by 3-inches 1 cup white wine vinegar or red wine vinegar 1 small sprig fresh basil Rinse and dry basil leaves. Bruise basil leaves with a wooden utensil. Place basil leaves and lemon peel in a sterilized container. Add vinegar and seal container tightly. Place container in a cool, dark place or in the refrigerator for 1 week. Strain. Place basil sprig in a sterilized container. Add strained vinegar. Seal container tightly. Store in a cool, dark place and use within 4 months. No yield given Source : "The Best 50 Flavored Oils and Vinegars by David DiResta and Joanne Foran" S(MCFormatted/Posted by Dee): "" Copyright : "© 1996 Bristol Publishing Enterprises, Inc." NOTES : Lemon peel freezes very well, so you'll have lots on hand whenever you need to make a new batch of basil vinegar. Contributed to the FareShare Gazette by Dee; 29 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Basil Vinegar Recipe By :The Best 50 Flavored Oils and Vinegars Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 fresh basil leaves 3/4 cup fresh blueberries 1 cup champagne vinegar Rinse and dry basil and blueberries. Bruise basil and crush blueberries with a wooden utensil. Place basil and berries in a sterilized glass container. Add vinegar and seal container tightly. Place container in a cool, dark place or the refrigerator for 7 days. Strain. Pour strained vinegar into a sterilized container. Seal container tightly and store in a cool, dark place. Use within 4 months. No yield given Description : "This vinegar adds a distinctive flavor to vinaigrettes and marinades." Source : "The Best 50 Flavored Oils and Vinegars by David DiResta and Joanne Foran" S(MCFormatted/Posted by Dee): "" Copyright : "© 1996 Bristol Publishing Enterprises, Inc." Serving Ideas: It's delicious drizzled over steamed vegetables and fresh fruit. Contributed to the FareShare Gazette by Dee; 29 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread 'n' Butter Pickles (Microwave) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sliced pickling cucumbers 3/4 cup sliced onions 3/4 cup sugar 1 teaspoon salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 1/4 teaspoon turmeric 1/2 cup white vinegar Mix all together, cover. Micro 4 minutes - stir. Micro 4 minutes. Pour into jar and refrigerate. Makes approximately 1 pint. A whole lot easier than the old way. Tastes great! Contributed to the FareShare Gazette by Genevieve; 10 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breakfast Biscuits Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter or margarine 2 tablespoons nutritional yeast -- (Brewers Yeast) 3/4 cup whole wheat flour 1 grated apple 1 1/2 cups oatmeal 1 cup shredded cheese 8 ounces turkey sausage -- cooked and crumbled Preheat oven to 350F. Combine well all ingredients. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes or until lightly brown. Keep well. May be frozen. Contributed to the FareShare Gazette by Genevieve; 27 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 11g Fat (62.3% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 105mg Sodium. Exchanges: 1 Grain(Starch); 2 Fat.

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