Recipes Included On This Page Penne Al Arabiata Pesto Chicken Spirals Pesto Risotto Di Mare Picante Pot Roast Pink Shrimp for 12 Plum Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Penne Al Arabiata Recipe By : Claudia Medusa Serving Size : 4 Preparation Time :0:00 Categories : Italian Main Dishes Pasta/Noodles Side Dishes Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *see below* 1. Set a large pot of well salted water to boil. Heat a large saute pan and cover the bottom with 1/8" olive oil 2. Bash garlic (2 to 3 cloves for 4 portions), add to the oil and let get golden. Add 3 to 4 San Mana tomatoes per portion to HOT oil. It will splatter, but don't worry. It is important to actually "fry" the tomatoes, not boil them before reducing. 3. Salt generously, add pepperoncino (hot red pepper) to taste. Reduce. Pasta can cook while the sauce is reducing. They take about the same time. 4. Drain the pasta well and add to the saucepan with the sauce. Add good handfuls of chopped Italian parsley, stir and toss. Let saute two more minutes. Serve without cheese. Yield: 4 servings Claudia Medusa, Instructor Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Chicken Spirals By Grey Poupon Recipe By : Grey Poupon Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Volume 2-4, Apr.'99 Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped fresh parsley 6 tablespoons GREY POUPON Dijon Mustard -- divided 2 tablespoons grated Parmesan cheese 3 cloves garlic -- crushed 2 teaspoons dried basil leaves 2/3 cup egg substitute -- divided 1 1/2 cups plain dry bread crumbs -- divided 8 boneless -- skinless chicken -- breasts (2 pounds) pounded to 1/4-inch thickness 2 tablespoons margarine or butter -- melted Hot cooked rice -- optional 1. Blend parsley, 4 tablespoons mustard, cheese, garlic, basil and 4 tablespoons egg substitute in small bowl; stir in 1/2 cup bread crumbs. Spread crumb mixture evenly over each chicken breast. Roll up each breast from short end. 2. Blend remaining egg substitute and mustard. Dip chicken rolls in egg mixture, then roll in remaining bread crumbs. Cut each roll crosswise into 4 equal pieces. Thread rolled chicken pieces on 8 skewers. 3. Broil 6 inches from heat source for 10 to 15 minutes or until done, turning and brushing with melted margarine or butter. Serve with rice if desired. Nutrition Information per serving (without rice) : 260 calories, 32 g protein, 17 g carbohydrate, 6 g total fat, 1 g saturated fat, 68 mg cholesterol, 575 mg sodium Preparation Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes SOURCE: Grey Poupon Recipe found at http://www.culinary.net Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Risotto Di Mare - Marriott Recipe By : Marriott Desert Springs Resort & Spa, Palm Desert CA Serving Size : 8 Preparation Time :0:00 Categories : Seafood Pesto Rice Scallops Shrimp Volume 2-4, Apr.'99 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 tablespoon garlic -- chopped 1 cup white wine 1 lobster tail -- shelled, diced 24 Pacific mussels -- cleaned 24 baby clams, or cockles -- cleaned 12 medium shrimp -- cleaned 8 ounces scallops 8 ounces calamari Pesto Risotto (recipe below) Heat the oil in a large saucepot; add the garlic and saute over medium heat for 2 minutes. Add the wine, lobster, mussels. clams, shrimp, scallops, and calamari. Cover and cook until the mussels and clams open, and lobster is tender. To serve, in each of 8 large bowls, form a ring of risotto, then fill the centers with the seafood mixture and broth. PESTO RISOTTO: In a medium saucepan, heat 2 tablespoons olive oil. Stir in 1 tablespoon finely chopped shallots and 1 cup uncooked Arborio rice; cook 2 minutes over medium heat. Add 3 cups low-salt, low-fat chicken stock or bouillon slowly (about 1/3 cup at a time), cooking and stirring between each addition until the liquid is absorbed and the rice is creamy and tender. Stir in 2 tablespoons prepared pesto sauce. Per serving: 408 calories; 11.5 g fat; 168 mg cholesterol; 27 g carbs; 35.5 g protein; 410 mg sodium; 1 g fiber Marriott's Desert Springs Resort and Spa, 74-855 Country Club Dr, Palm Desert CA Recipe online at www.spafinders.com Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Picante Pot Roast Recipe By : Texas Home Cooking-Cheryl Alters Jamison & Bill Jamison Serving Size : 6 Preparation Time :0:00 Categories : Beef Main Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless shoulder chuck roast 4 cloves garlic -- slivered 2 pickled jalapenos -- slivered Lone Star Dry Rub -- * recipe below 2 tablespoons bacon drippings or oil 1/4 cup all-purpose flour 2 10 oz. cans Ro-TelŪ Tomatoes and Green Chiles 1 cup beef broth 6 carrots -- cut in halves 1 onion -- sliced into rings Insert the garlic and jalapeno slivers into the openings in the meat's surface. Rub the meat well with the dry rub, and let it sit about 30 minutes to come close to room temperature. Preheat the oven to 300 degrees. Heat the bacon drippings or oil in an ovenproof Dutch oven. Dredge the meat in the flour, and brown it in the drippings or oil. Turn off the heat. Pour in the tomatoes and 1/2 cup of broth, and add carrots and onions to the pan. Cover the pan tightly, and bake the roast for 4 hours. Check the meat after 3 hours, and add more broth if it is getting dry. If it seems a little soupy, uncover it for the last 30 minutes of baking. The meat should be falling-apart tender when done. Serve the meat and vegetables hot. * LONE STAR DRY RUB: 3/4 cup paprika 1/4 cup ground black pepper 1/4 cup chili powder 1/4 cup salt 1/4 cup sugar 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon ground cayenne pepper Mix spices thoroughly in a bowl. You can store leftover rub in a sealed jar in the refrigerator. * Makes about 2 cups Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pink Shrimp for 12 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Beets Main Dishes Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds headless shrimp -- boiled w/seasoning, peeled Sauce: 1/2 cup cooked beet -- minced 1/4 cup beet juice (to color the sauce not vital*) 1 1/2 cups sour cream 1/2 cup mayo--homemade if possible 1/4 teaspoon salt 1 Tablespoon grated horseradish or more to taste * (careful not to overpower the shrimp) serve over lettuce Note: *I prefer to use 1/4 cup of the court bouillon in which the shrimp were cooked (make sauce and check before adding salt in this case) in place of the beet juice, but the color isn't as pretty. Good for a buffet. Can be pretty low fat with non-fat sour cream (Land-0-Lakes my favorite) and low or non fat mayo. Posted on FareShare 4-99 by Gayle ddmmom@popalex1.linknet.net contributed by Gayle/ddmmom - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Pie Recipe By : Taste Of Home Annual Recipes 1997 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Plums Volume 2-4, Apr.'99 Pies & Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup packed brown sugar 1/4 cup saltine crumbs Pastry for double-crust pie {9 inches} 1 1/2 pounds fresh plums -- pitted and quartered 1 cup sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 3 tablespoons cold butter or margarine 1 teaspoon cinnamon-sugar In a small bowl, combine brown sugar and crumbs. Line a 9-inch pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour, and cinnamon; cut in butter until crumbly. Sprinkle over plums. Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees; bake 25 minutes more or until golden brown. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -

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