Recipes Included On This Page Salmon En Papillote - Raichlen Savory Radishes (Casserole) Shallot Vinaigrette - Four Seasons Shortbread Crust Shrimp With Cherry Tomatoes - Raichlen Simple Sauteed Spinach With Garlic, Ginger And Chilies Slow-Cooker Enchiladas Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salmon En Papillote - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/ Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Fish - Salmon Main Dishes Potatoes Tomatoes Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons butter -- cut into three equal pieces 1 medium six-oz potato -- peeled and very thinly sliced salt and freshly ground black pepper -- to taste 8 ounces skinless boneless salmon fillet 1 plum tomato -- thinly sliced 2 fresh basil leaves 1 bay leaf 2 tablespoons dry white vermouth OR other dry wine 1. Preheat the oven to 400F. 2. Arrange a 12-inch by 20-inch rectangle of heavy-duty foil on a work surface, shiny side down. Spread 1/3 of the butter in a 3-inch circle in the center of the foil and arrange the sliced potatoes, slightly overlapping, on top. Season with salt and pepper and place a second piece of butter on the potatoes. Top with the salmon and season with salt and pepper. Arrange the sliced tomatoes, basil, and bay leaf on the salmon. Place the third piece of butter on top and season with a little more salt and pepper. 3. Bring together the short edges of the foil rectangle high over the fish. Crimp or pleat the sides to seal. Pour the vermouth or wine over the fish, then crimp the top edges of the foil to seal, forming an airtight package. Place the package on a baking sheet in the preheated oven. 4. Bake the papillote until the foil is puffed and the fish and potatoes are cooked, about 20 minutes. Transfer to a plate and, using a knife, open the package through one side (take care not to burn yourself on the escaping steam). Slide the fish, vegetables, and juices onto your plate and get ready for a feast. Posted to FareShare4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : If you're looking for an elegant dish that will make you feel as if you're dining at a fancy restaurant, this recipe is for you. The French call it en papillote (cooked in a cocoon), an apt description for this salmon fillet baked in a dramatically puffed pouch of aluminum foil. Serve with crusty white bread to soak up the juices. * Exported from MasterCook * Savory Radishes (Casserole) Recipe By : Ann Whittinghill, Owensboro Messenger-Inquirer, 4/99 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Volume 2-4, Apr.'99 Casseroles Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces radishes 1 tablespoon minced onion 1/2 cup mayonnaise 1/4 cup saltine crumbs 1 teaspoon chopped parsley 1 tablespoon horseradish Salt and pepper -- to taste 2 tablespoons butter 1 teaspoon paprika Cut radishes in half and cook until tender-crisp, reserving 1/4 cup liquid. Put radishes in a 2-quart dish. Combine reserved liquid, onion, mayonnaise, horseradish, salt and pepper. Pour over radishes, sprinkle crumbs on top and dot with butter. Sprinkle parsley and paprika evenly over all. Bake at 375 degrees for 20 minutes. Makes 6 servings. Note: This recipe is equally good using carrots. Substitute 2 1/2 pounds carrots, julienned, for the halved radishes. Cook carrots until tender, reserving 1/4 cup liquid, then follow recipe directions. 208 cals, 19g fat Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 2927 0 0 0 * Exported from MasterCook * Shallot Vinaigrette - Four Seasons Recipe By : Exec chef Elmar Prambs, The Riverside Cafe, Austin Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 shallots -- diced 2 garlic cloves -- diced 1 teaspoon olive oil 1 tablespoon red wine vinegar 1/2 cup olive oil 2 tablespoons chopped fresh chives Ground black pepper -- to taste Saute shallots and garlic in 1 teaspoon olive oil until brown. Add vinegar. Remove from heat, and let cool. Whisk in 1/2 cup olive oil, chives, and pepper. SOURCE: Exec chef Elmar Prambs, The Riverside Cafe, The Four Seasons Hotel, 98 San Jacinto, Austin, Texas. Posted to FareShare by kitpath@earthlink.net 4/15/99 - - - - - - - - - - - - - - - - - - NOTES : See Cheese Strudel with Smoked Salmon. Featured in the July 1991 issue of Texas Monthly * Exported from MasterCook * Shortbread Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Pastry Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Unbleached Flour -- Sifted Sugar; Granulated -- * 1 Egg; Large, Separated -- ** 1/2 cup Butter; Softened -- *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. brush the reserved egg white onto the shell, covering the bottom and sides. his will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. Posted on FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp With Cherry Tomatoes - Raichlen Recipe By : Steven Raichlen http://www.newchoices.com/ Serving Size : 1 Preparation Time :0:00 Categories : Seafood Volume 2-4, Apr.'99 Main Dishes Shrimp Tomatoes Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces shrimp -- peeled and deveined salt -- to taste freshly ground black pepper -- to taste 2 teaspoons flour 2 tablespoons olive oil 2 cloves garlic -- peeled and flattened 1/4 teaspoon hot pepper flakes -- or to taste 5 cherry tomatoes -- cut in half 1/4 cup dry white wine 2 tablespoons chopped flat-leaf parsley 1. Wash the shrimp and blot dry. Place in a bowl and toss with the salt, pepper, and flour. 2. Heat the olive oil in a frying pan. Add the garlic and allow it to sizzle over high heat until the cloves begin to brown, about 1 minute. Add the hot pepper flakes and cook for 10 seconds. 3. Add the shrimp and tomatoes and cook over high heat for 1 minute, stirring with a wooden spoon. Add the wine and bring to a boil. Continue cooking until the shrimp are done (they'll be firm and white) and the sauce is slightly thickened, 1 to 2 minutes more. Stir in the parsley and add salt and pepper to taste. Posted to FareShare 4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Don't be misled by the simplicity of this southern Italian dish; the garlic, hot pepper flakes, and tomatoes give the shrimp oceans of flavor. Serve over penne pasta or linguine with a salad on the side. * Exported from MasterCook * Simple Sauteed Spinach With Garlic, Ginger And Chilies Recipe By : SPINACH by Willoughby and Schlesinger Serving Size : 4 Preparation Time :0:00 Categories : Spinach Vegetables Volume 2-4, Apr.'99 Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sesame oil 1 tablespoon olive oil 2 tablespoons minced garlic 3 tablespoons minced ginger 2 teaspoons dried red-pepper flakes -- or to taste 20 ounces crinkly leaf spinach OR 2-bunches flat leaf spinach stemmed and well washed salt and black pepper -- freshly ground In a large saute pan, heat the sesame and olive oils over medium-high heat until hot but not smoking. Add the garlic, ginger and red pepper flakes, and saute, stirring, for 15 seconds. Add the spinach, and cook, stirring furiously until it is just wilted, about 2 minutes. Remove from heat, season with salt and pepper to taste and serve warm. Makes 4 Servings, EACH 100 cals, 7 grams fat. (Source: Going for the Green: Spinach, by John Willoughby and Chris Schlesinger, NY Times News Service, April 1999) Posting to FareShare from kitpath@earthlink.net 4/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slow-Cooker Enchiladas Recipe By : Taste Of Home Annual Recipes 1999 Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Ground Beef Mexican Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 cup chopped onion 1/2 cup chopped green bell pepper 1 16 oz. can pinto or kidney beans -- rinsed and drained 1 15 oz. can black beans -- rinsed and drained 1 10 oz. can diced tomatoes and green chiles -- undrained 1/3 cup water 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 6 6 inch flour tortillas -- (6 to 7) In a skillet, cook beef, onion, and green bell pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-quart slow cooker, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers. Cover and cook on LOW for 5 to 7 hours or until heated through. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -

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