Recipes Included On This Page  Dainty Pasta Dessert Couscous Dried Cherry and Chocolate Biscotti Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dainty Pasta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup tiny pasta -- (such as orzo) 1 tablespoon olive oil 1/2 cup onion -- chopped 2 cloves garlic -- minced 1/2 cup oil-packed sun-dried tomatoes -- rinsed and finely chopped 1/3 cup fresh basil 1/3 cup Romano cheese -- grated 1/4 cup pine nuts -- lightly toasted 10 drops red pepper sauce 1 cup fresh goat's milk 1/4 cup goat cheese -- crumbled Cook pasta in salted water to al dente stage. Drain, but do not rinse. Set aside. In large skillet, heat oil and sauté onion over medium heat until translucent. Add garlic, sun-dried tomatoes, basil, Romano cheese, pine nuts, red pepper sauce and goat's milk. Simmer until slightly reduced, about 5 minutes. Stir in cooked pasta and heat through. Serve topped with crumbled goat cheese, if desired. Contributed to the FareShare Gazette by Dancer^; 21 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 13g Fat (71.2% calories from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Dessert Couscous Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups couscous 2 tablespoons peanut oil 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4 cup olive oil Cinnamon Icing sugar Prunes -- dates raisins and almonds -- as required Cover raw couscous with cold water and drain immediately. Stir with a fork and let rest for 15 minutes. Sprinkle with the peanut oil mixed with 6 tb water along with the salt and cinnamon. Mix well using your hands until the liquid has been uniformly absorbed. Place couscous in the top of a couscousier and [place over boiling water. Steam for 30 minutes and remove from the heat. Return couscous to a bowl and mix in half the olive oil using your hands. Allow to cool and then sprinkle with 3/4 cup water. Mix well and set aside until it has absorbed all the water. Return to the couscousier and steam for another 15 minutes. Return to the bowl, add half the remaining oil and mix with your fingers. Steam again for another 30 minutes. Return to the bowl for one last time and mix in the rest of the oil. Arrange couscous in a cone shape on a large serving platter. Decorate attractively with the garnishes and serve while still hot By : Leon Brocard astray.com Contributed to the FareShare Gazette by Fatima; 4 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 821 Calories; 32g Fat (35.9% calories from fat); 18g Protein; 112g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 103mg Sodium. Exchanges: 7 1/2 Grain(Starch); 6 1/2 Fat. * Exported from MasterCook * Dried Cherry and Chocolate Biscotti Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/4 cup cocoa powder 2 teaspoons baking powder 1 pinch salt 1/4 teaspoon cinnamon 1 cup unblanched whole almonds 1 cup dried cherries 3 large eggs 3/4 cup sugar 1 teaspoon pure vanilla extract 8 ounces semi-sweet chocolate -- melted Preheat the oven to 350 degrees F. In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir in the almonds and cherries. In another mixing bowl, whisk the eggs, sugar and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the surface and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide. Place the dough on a parchment lined baking sheet and bake for about 30 minutes or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1/4-inch slices. Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy. Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets. Makes 4 dozen. Great for informal holiday gatherings, this extra crunchy cookie perfectly complements tea or coffee. Plus, these treats travel and store well. Contributed to the FareShare Gazette by Dancer^; 17 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; trace Fat (8.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 27mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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