Recipes Included On This Page Fettuccine with Heavenly Salmon Sauce - 13 pts Frituras De Garbanzo (Chick Pea Fritters)- Cuban Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fettucine with Heavenly Salmon Sauce - 13 pts Recipe By :Annas Kuori Serving Size : 4 Preparation Time :0:15 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 10 ounces salmon -- cut into thin strips 1 leek -- sliced 1 red onion -- thinly sliced 1 garlic clove -- crushed 3/4 cup light cream 3/4 cup sour cream 1/2 tablespoon cornstarch 2 tablespoons lemon zest 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 8 ounces dry fettuccine noodles 1/4 cup grated Parmesan cheese 1. Melt butter in a large skillet over medium heat. Add the salmon, leek, onion and garlic; fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream and cornstarch; stir into the skillet. Stir in the lemon zest, pepper and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork. 2. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain and toss with the salmon sauce. Top with Parmesan cheese to serve. This is the ultimate pasta dish - no matter if it's a casual weekday supper or fancy dinner party you're preparing it for, it is always delicious. The only way a fish-hating friend of mine craves to have salmon, too! Makes 4 servings. Source : "Printed from Allrecipes" S(Formatted by): "Chupa Babi" Start to Finish Time: "0:35" T(Cooking Time): "0:20" Contributed to the FareShare Gazette by ChupaBabi; 9 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 373 Calories; 28g Fat (66.0% calories from fat); 20g Protein; 12g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 246mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Frituras De Garbanzo (Chick Pea Fritters)- Cuban Recipe By :Mary Urrutia Randelman, Memories of a Cuban Kitchen Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried chick-peas -- rinsed in cold water -- picked over and left 1 in water to cover overnight OR 3 cups canned chick-peas -- drained 2 1/2 quarts water 2 tablespoons salted butter 2 garlic cloves -- finely chopped 1 1/2 teaspoons salt few dashes of Tabasco sauce 1/4 teaspoon ground cumin 1 tablespoon minced fresh parsley 2 tablespoons all-purpose flour 1/4 teaspoon baking powder 2 large eggs -- lightly beaten Peanut or vegetable oil for frying Salsa 1. If using dried chick-peas, place them in a large stockpot with the Water, and simmer, covered, over low heat for 2 1/2 hours. Drain and Set aside. 2. In a small skillet over low heat, melt the butter. When it begins to Foam, add the garlic and cook, stirring, 3 to 4 minutes, until tender. 3. In a food processor fitted with a steel blade, puree the chickpeas, Whether cooked or canned. Add the remaining ingredients (except the Oil and salsa de aguacate) and process until the mixture is smooth. Correct the seasonings and refrigerate the mixture at least 1 hour. 4. Preheat the oven to 250 degrees F. In a large, heavy-bottomed skillet Or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees F. or until a drop of batter sizzles when it touches the oil and fry 1 tablespoon of batter until golden brown. Taste for seasoning and adjust if necessary in the remaining batter, then drop the mixture by tablespoons into the hot oil; fry the fritters until golden brown On all sides, turning with a slotted spoon. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Place the fritters on a paper-towel-lined platter in the oven until all have been cooked and serve hot with the salsa de aguacate. Yield : "24 fritters" Recipe by Mary Urrutia Randelman, Memories of a Cuban Kitchen, Macmillan, 1992. Contributed to the FareShare Gazette by ChupaBabi; 12 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; trace Fat (41.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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