Recipes Included On This Page Springtime Kugel Steaming Chicken in Plastic Wrap Sun-dried Tomato Pizza Fondue  Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Springtime Kugel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Jewish Fruits Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Matzo meal 1/2 c Sugar 1/2 ts Nutmeg 1 t Cinnamon 2 lg Apples -- coarsely chopped 2 md Sweet potatoes -- peeled, -coarsely chopped 1 lg Carrot -- peeled and -coarsely chopped 1/2 c Golden raisins 2 tb Frozen orange juice Concentrate -- thawed 1 Lemon -- grated zest and juice 1 Stick margarine (4 oz) -melted Preheat oven to 350 degrees F. Coat a 9-square baking pan with no-stick cooking spray. In a large, non-reactive bowl, combine all ingredients. Stir to mix well. Transfer to prepared baking dish. Bake 1 1/2 hours or until browned on top and firm. If kugel browns too quickly, cover loosely with foil. Let cool slightly, then cut into squares. (If you don't let it cool, the kugel will fall apart when cut.) Serve warm or at room temperature. SOURCE: Sun-Sentinel 4/2/98. Recipe by Ethel Hoffman - Everyday Cooking for the Jewish Home (Harper-Collins 1997) Formatted by Carol Kaplan, Prodigy Food BB From the MM database of Judi M. Phelps jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steaming Chicken in Plastic Wrap Recipe By : Jean-Georges Vongerichten's SIMPLE CUISINE Serving Size : 1 Preparation Time :0:10 Categories : Chicken Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless half chicken breast -- for example fresh herbs 1 tablespoon olive oil or unsalted butter -- approximately 1. Tear off a square of plastic wrap large enough to hold the food in a flat package (Single layer). Place the food on the plastic. 2. Flavor the food with a scattering of fresh herbs and 1 tablespoon of oil or butter. Do not season with salt and pepper as this will draw moisture from the food. 3. Wrap the contents securely into a flat package. Place the package in a steamer set over rapidly boiling water and cover. 4. Steam for the time given in the recipe or use the general guide. 5. Carefully unwrap the (hot!) package with the aid of scissors or a knife. 6. Season immediately after steaming. -- Recipes from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy Recipes for Four-Star Food (1990: MacMillan). -- Text summarized by and email from kitpath@earthlink.net 2/99 to ELF, FS TIP 1: They use a traditional Chinese bamboo basket steamer in the restaurant. Use any form of steamer, purchased or improvised. TIP 2: timing -Thin Fish: not recommended -Thick Fish (1 inch thick): 7 mins for Halibut steak; 10 mins for Monkfish, swordfish, and salmon steaks -Sea scallops (left large): 7 to 8 mins -Shrimp: 5 to 10 mins from Medium through Jumbo (see tip 3) -Boneless half chicken breast: 15 mins TIP 3: Steaming without Plastic Wrap (Shrimp only) Step 1: Arrange 6 large shrimp in a single layer in a steamer over rapidly boiling water and cover. Step 2: Steam for 90 seconds. Step 3: Remove shrimp from the steamer and let rest 30 seconds. For shrimp more well done, cover before the resting period. OPTIONS: Steaming works best when the food to be cooked is arranged in a single layer. Don't stack scallops, for example; instead, arrange them in a flat package. You can, however, top the food with a small quantity of half-cooked cut-up vegetables and then wrap. The vegetables will finish cooking at the same time. - - - - - - - - - - - - - - - - - - NOTES : Wrapping in plastic prevents direct contact with steam and creates a gentle "second steaming" within the plastic. The wrapping saves all the cooking juices. Use a plastic wrap that is heat tolerant -- such as a wrap formulated for use in microwave ovens.   * Exported from MasterCook * Sun-dried Tomato Pizza Fondue Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheese Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 medium onion -- chopped 1/2 cup finely chopped sun-dried tomatoes (not oil-packed) or sun-dried tomato salad bits 1 garlic clove -- minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon crushed hot red pepper flakes 1 cup dry white wine 12 ounces mozzarella cheese -- shredded (about 3 cups) 4 ounces sharp Provolone cheese. shredded (about 1 1/2 cups) 2 ounces freshly grated Parmigiano-Reggiano cheese (1/2 cup) 1 tablespoon cornstarch 1. In a medium, heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, until translucent, about 4 minutes. Add the sun-dried tomatoes, garlic, oregano, basil, and hot pepper flakes. Stir until the garlic is fragrant, about 1 minute. Add the wine and bring to a simmer. 2. In a medium bowl, toss the cheeses with the cornstarch. Stir the cheeses, a handful at a time, into the saucepan, stirring until the first addition is melted before adding another. Let the fondue come to a bare simmer, but do not boil. 3. Transfer to cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice. Pizza Fondue with Olives: Stir 1/2 cup finely chopped pitted black Mediterranean olives into the fondue, WHAT TO DIP Crusty French or Italian bread cut Into bite-sized cubes (leave a piece of crust on each cube); Focaccia, cut into bite-sized squares; Italian salami Cut into bite-sized cubes; Pepperoni, cut into wedges; Cooked baby artichoke hearts; Broccoli florets, prepared for dipping (blanched 2 minutes in boiling salted water, cool in cold water, dry well); raw red bell pepper slices; raw zucchini cut into wedges." PIZZA IS RIGHT UP there with fondue as one of America's most fun-to-eat and delicious foods, so a pizza-flavored fondue seems in order. Focaccia, the Italian flatbread, is the perfect dipping ingredient, as it resembles a topping-less pizza crust. Submitted to FareShare by Gayle - ddmmom@linknet.net Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : makes 6 to 8 servings

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