Recipes Included On This Page Roasted Ginger Carrots Roasted Potato, Beet And Onion Salad Roasted Roots (Potato, Carrot, Radish, Leek) Roman Apple Cake From Stella D'oro Round Steak with Green Peppers Rustic Peanut Butter Pralines Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Roasted Ginger Carrots Recipe By : Quickies Chatelaine Food Express Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Volume 2-4, Apr.'99 Side Dishes Carrots Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound baby carrots 1/2 cup orange juice 2 tablespoons fresh ginger -- grated 1 pinch salt Combine the 1 pound baby carrots (about 2 cups), orange juice, fresh ginger, and pinch of salt in a pie plate. Roast uncovered, at 375° F for 30 minutes. Serves 4. From http://www.cook-book.com Quickies Chatelaine Food Express by Monda Rosenberg Publisher: McClelland and Stewart Inc. ISBN: 077-1075928 Price: $24.99 Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Potato, Beet And Onion Salad Recipe By : John Ash Serving Size : 6 Preparation Time :0:00 Categories : Beets Potatoes Volume 2-4, Apr.'99 Onions Salad Dressings Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Fingerling or creamer potatoes -- (abt 3/4 lb) 12 Garlic cloves -- peeled, whole 4 tablespoons Olive oil Fresh rosemary or thyme sprigs Salt -- to taste Freshly-ground black pepper -- to taste 1/2 pound Cipollini or other pearl onions -- peeled 3/4 pound Baby red or chioggia beets -- stemmed, scrubbed === BALSAMIC VINAIGRETTE === Juices from roasted beets and onions -- above 1 1/2 tablespoons Balsamic vinegar 3 tablespoons Olive oil Salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons chopped parsley and/or chives === HERB SALAD === 1 cup Loosely-packed tender herbs mixture (such as parsley, chervil, tarragon, burnet, chives, dill) along with any available flavorful flowers (such as nasturtium, chive or calendula) === GARNISH === Crisp-cooked baby green beans -- (haricot vertes) and/or young peas and pea tendrils, if available Halve or quarter potatoes lengthwise. Toss potatoes and garlic cloves with 2 tablespoons olive oil and herb sprigs. Season liberally with salt and pepper. Arrange in a single layer on a baking pan, cover with foil and set aside. Toss onions and beets separately with remaining oil and season with salt and pepper. Wrap onions and beets separately in foil. Roast onions, beets and potatoes in a preheated 375 degree oven for 35 to 40 minutes or until vegetables are tender. Uncover potatoes after 20 minutes to allow them to brown and crisp slightly. Unwrap beets and onions carefully, reserving any juices for the Balsamic Vinaigrette. Slip skins off beets, if desired. For the Balsamic Vinaigrette, whisk all ingredients together. Store refrigerated until ready to use. For the Herb Salad, toss together all ingredients. Arrange roasted vegetables attractively on plates and drizzle with the Balsamic Vinaigrette. Place a small mound of Herb Salad in center and garnish with baby green beans, peas and pea tendrils if available. Serve warm or at room temperature. This recipe yields 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9736 broadcast 10-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-16-1996 Posted on FareShare 4-99 by gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Roots (Potato, Carrot, Radish, Leek) Recipe By : North American Radish Council Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Volume 2-4, Apr.'99 Carrots Leeks Potatoes Vegan Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes (about 3 cups) 1 pound baby carrots (about 2 cups) 12 ounces radish (about 3 cups) 2 cups leek whites -- halved lengthwise then cut into 1-inch pieces or onion wedges 1/4 cup vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried dill weed In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer. Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally. Makes about 6 portions. 173 cals, 8g fat Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 793 1223 2111 4219 * Exported from MasterCook * Roman Apple Cake From Stella D'oro Recipe By : Stella D'Oro Serving Size : 9 Preparation Time :0:00 Categories : Cakes Volume 2-4, Apr.'99 Apples Breakfast/Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 1 can prepared apple pie filling -- (21-ounce) 2 eggs -- slightly beaten 1 package STELLA D'ORO ROMAN EGG BISCUITS -- (12-ounce) coarsely broken into 1-inch pieces 1 cup powdered sugar 2 tablespoons water 1. Mix milk, pie filling and eggs in large bowl. Stir in biscuit pieces; let stand 5 minutes. 2. Pour biscuit mixture into lightly greased 9 x 9 x 2-inch baking pan. Bake at 350 degrees F for 45 to 50 minutes or until set. 3. Cool in pan on a wire rack. Mix powdered sugar and water; drizzle over cooled cake. Cut into squares to serve. Preparation Time: 15 minutes Cook Time: 50 minutes Cooling Time: 60 minutes Total Time: 2 hours and 5 minutes SOURCE: Stella D'Oro Recipe found at http://www.culinary.net Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Round Steak with Green Peppers Recipe By : The New York Heritage Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Beef Volume 2-4, Apr.'99 Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds round steak -- 1/2 inch thick -- cut into 1/4" strips 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup oil or shortening 1 cup canned tomatoes 1/2 cup chopped onion 1 clove garlic -- finely chopped 1 3/4 cups beef broth 1 1/2 teaspoons Worcestershire sauce 2 large green bell peppers -- cut into strips Cooked noodles 1. Coat the meat with the flour mixed with salt and pepper. Heat the oil in a large skillet and brown the meat in it on all sides. 2. Drain the tomatoes, reserving both tomatoes and liquid. Add liquid, the onion, garlic, and broth to meat. Cover and simmer until meat is tender, about 1 hour. 3. Stir in the Worcestershire sauce and pepper strips and cook 5 minutes. Add reserved tomatoes. Serve over noodles. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rustic Peanut Butter Pralines Recipe By : Emeril Lagasse Serving Size : 18 Preparation Time :0:00 Categories : Candies Volume 2-4, Apr.'99 Nuts Peanut Butter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Light-brown sugar 1 cup Sugar 1/2 cup Sweetened condensed milk 2 tablespoons Dark corn syrup 1 1/2 tablespoons Unsalted butter 1 pinch Salt 1/4 cup Creamy peanut butter 1 1/2 cups Pecan pieces -- roasted In a sauce pan, combine the sugars, milk, syrup, butter, salt and peanut butter over medium heat. Stir the mixture until the sugar dissolves. Continue stirring until the mixture begins to bubble around the edges of the pan, for about 12 minutes. Add the pecans and continue stirring until the mixture thickens for about 8 minutes, and it reaches the soft ball stage (when a small amount of the mixture is dropped into a cup of cold water and it forms a soft ball). Remove from the heat and drop by spoonfulls onto wax paper. Let cool. Lift the pralines off the paper with a thin knife. This recipe yields 1 1/2 dozen pralines. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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