Recipes Included On This Page Fettuccine With Shellfish, Tomatoes & Olives Filly Inn Vegetable Curry (Anglo Indian Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fettuccine With Shellfish, Tomatoes & Olives Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons olive oil 2 pounds ripe tomatoes -- peeled, seeded and chopped 3 tablespoons drained capers 2 tablespoons chopped anchovies 1 tablespoon chopped garlic 3/4 pound medium uncooked shrimp -- peeled, deveined 1/2 pound sea scallops -- halved horizontally 2 tablespoons chopped pitted Kalamata olives 3/4 pound fettuccine Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes. Mix in Kalamata olives. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil. Add pasta to seafood mixture and toss to heat through. Season to taste with salt and pepper. Divide among plates and serve. Contributed to the FareShare Gazette by Dancer^; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 21g Fat (67.7% calories from fat); 11g Protein; 12g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 110mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 4 Fat. * Exported from MasterCook * Filly Inn Vegetable Curry (Anglo Indian) Recipe By :Restaurant in the Filly Inn Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Okra -- plantain, parsnips and/or any seasonal vegetables 2 teaspoons ground coriander 1 diced onion 1 teaspoon cumin 4 tablespoons ghee 2 tablespoons mustard seeds 1 pint vegetable stock 2 tablespoons ground fenugreek 2 cardamom pods 1 bay leaf 2 tablespoons garam masala 2 tablespoons tamarind 2 tablespoons chopped coriander 2 garlic cloves -- crushed Dice vegetables and sprinkle with ground coriander and cumin. Fry off in 2 tablespoons ghee then cover with water and cook until tender. Heat 2 tablespoons ghee in a frying pan; add mustard seeds and cook until they begin to crackle. Add bay leaf, fenugreek and onion and cook for two minutes. Add vegetables, garlic, vegetable stock, garam masala, and tamarind and cook until reduced by half. Finish with fresh coriander and serve with rice and pickles. Source : "Frances Markham, Hampshire, England, for The Global Epicure" Contributed to the FareShare Gazette by Chupa; 23 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 895 Calories; 63g Fat (61.7% calories from fat); 15g Protein; 74g Carbohydrate; 9g Dietary Fiber; 144mg Cholesterol; 3280mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 13 Fat.

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