Recipes Included On This Page Red Curry Carrot Soup Roasted Garlic Mushroom Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Curry Carrot Soup Recipe By : Food and Wine 6/99 Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 6 large carrots -- peeled 1 apple -- peeled and chopped 2 slices fresh ginger 1 medium onion -- finely chopped 4 cups chicken stock 2 cups water 1 can unsweetened coconut milk 3/4 teaspoon red curry paste 1/2 cup cooked rice Salt and freshly ground pepper 1 scallion -- cut into matchsticks 1 tablespoon cilantro leaves 1 tablespoon basil -- chopped Cut four carrots into thick slices, cut two into matchsticks. Heat the oil in a large saucepan. Add the thickly sliced carrots, apple and ginger and cook over moderately high heat, stirring, until the carrots are crisp tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids, discard the ginger. Transfer the carrots and apple to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the cooked rice and the carrot matchsticks and cook until carrots are tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve. Contributed to the FareShare Gazette Recipe Challenge by Jennie; 1 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 3g Fat (22.5% calories from fat); 2g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1462mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Roasted Garlic Mushroom Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 8 ounces mushrooms 3 ounces roasted garlic 2 1/4 teaspoons instant yeast 3 ounces shortening 3 1/4 ounces salt 6 ounces sugar 1 cup milk Heat milk and shortening to 120 degrees F.; place at bottom of bread machine. Add all dry ingredients on top of liquid. Place garlic and mushrooms on top of dry ingredients. Start machine on dough cycle. Help dough mix by pushing down with rubber spatula, let it knead by itself. Let it knead for only 20 minutes of the 120 minute cycle. Take out and cut to size. Proof. Contributed to the FareShare Gazette by lgenie; 24 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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