Recipes Included On This Page Fajita Kabobs Flounder over Smashed Chick Peas (Kosher) Flourless Chocolate Cake Fusilli with Asparagus Cream "Fusilli alla Bassanese" Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fajita Kabobs Recipe By : Publications International, LTD. Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup A-1(r) Steak Sauce 1/2 cup salsa -- mild or 1 medium or hot thick and chunky salsa 1 1/2 pounds beef top round steak -- cut into thin strips 2 large red onions -- cut into wedges 2 large green bell peppers -- cut into 3/4-inch strips 12 flour tortillas -- 6 1/2-inch warmed dairy sour cream In small bowl, blend steak sauce and salsa. Place steak strips in nonmetal bowl; coat with 1/2 cup salsa mixture. Cover; chill 1 hour, stirring occasionally. Remove steak from marinade. Alternately thread steak, onions and peppers onto 6 (10-inch) metal skewers. Grill kabobs over medium heat for 1 a to 15 minutes or until done, turning occasionally and brushing with remaining salsa mixture. Serve immediately with tortillas, sour cream and additional steak sauce. Makes 6 servings. Source : "A-1(r) Steak Sauce Great Grilling" Copyright : "1995 Nabisco Inc. ISBN 0-7853-1182-3" Contributed to the FareShare Gazette by Susie; 16 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 505 Calories; 10g Fat (18.7% calories from fat); 14g Protein; 89g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 784mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Flounder over Smashed Chick Peas (Kosher) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 tablespoons olive oil, divided, plus more for searing fish 1 clove garlic, minced 1 (15.5 ounce) can chick peas, drained and smashed with back of fork salt freshly ground black pepper 1 sprig fresh rosemary, leaves finely chopped 1/3 cup water 1 jarred roasted red pepper half, chopped into 1/4 inch dice all-purpose flour 4 (6 ounce) fillets flounder, snapper, sole or trout In a medium pan heat 1 tablespoon olive oil over medium heat. Add the garlic and smashed chick peas. Season with salt and pepper. Cook for 2 minutes. Add 2 tablespoons olive oil to the pan. Sprinkle in the rosemary. Add the water. Sauté for 3 minutes, stirring the mixture. Add in the red pepper and 1/2 teaspoon black pepper. Add in 1/2 tablespoon more olive oil. Cook for two minutes longer and stir until creamy. Remove the chick pea mixture and place 1/4 of it into the center of each of the 4 plates. Heat 2 to 3 tablespoons olive oil in the pan. Dust each fish fillet with flour, shaking off the excess. Sear for 3 minutes on each side until cooked through. Lay each fillet over a mound of the smashed chick peas. Contributed to the FareShare Gazette by Art Guyer 24 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: . * Exported from MasterCook * Flourless Chocolate Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water [can use brewed coffee or orange juice] 1/4 teaspoon salt 3/4 cup sugar [use less if using semi sweet chocolate)] 18 ounces bittersweet chocolate 1 cup unsalted butter 6 eggs A little liqueur Preheat oven to 300F or 10 degrees less if using metal pan. Grease 10-inch metal pan. Cut a round of baking paper to fit bottom of metal pan and grease this well. Set aside. Have a pan larger than the cake pan ready. In a small saucepan over medium heat, combine water, salt and sugar. Stir until completely dissolved and set aside. On top half of double boiler or in microwave, melt chocolate. Pour into bowl of electric mixer. Cut butter into pieces and beat butter into chocolate one piece at a time. Beat in hot sugar-water. Slowly beat in eggs one at a time. Pour batter into the prepared pan. Put the cake pan into the larger pan and fill with boiling water half way up the sides of the cake pan. Bake cake in the water bath for 45 minutes. The centre will still look wet. (Don't get nervous.) Keep cake in the water bath until cool and then overnight it in the fridge. To un-mold, dip the bottom of the cake pan in hot water for 10 seconds and invert it onto a serving plate. It will slip out like a dream! Squirt a little whipped cream on cake and top with a maraschino cherry. Cut with a hot knife and remember to slice this cake thin, this is a very rich cake!! Rayna's Notes: I like using half milk chocolate and half dark chocolate and I used less sugar. Also like using an 8-inch pan. This makes the cake taller. I use a large glass Pyrex bowl for the water bath. This is a magnificent cake! Very rich and heavenly. Contributed to the FareShare Gazette by Rayna; 7 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 31g Fat (74.2% calories from fat); 5g Protein; 19g Carbohydrate; 5g Dietary Fiber; 101mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 6 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Fusilli with Asparagus Cream "Fusilli alla Bassanese" Recipe By : LaCucina December 1997 Serving Size : 4 Preparation Time :0:40 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus 3 tablespoons butter -- unsalted 1 tablespoon flour 1 1/4 cups whole milk 1 bouillon cube -- crumbled nutmeg 2/3 cup half and half salt 11 ounces fusilli Trim the asparagus and peel the tough lower portion with a vegetable peeler. Cut into chunks and cook until just tender in a pot of boiling water, remove with a slotted spoon, reserving the water. Melt the butter in a pan, add the asparagus and cook 1 minute; add the flour and cook, stirring for 1 minutes. Add the bouillon cube and a little freshly grated nutmeg; bring to a boil and cook, stirring often, for 5 minutes. Puree the mixture in a food processor, return it to the pan, and whisk in the half-and-half. Season with salt and keep the asparagus cream warm. Meanwhile, bring the asparagus cooking water back to a boil. Cook the fusilli with a little salt until al dente, drain. Transfer to a bowl, top with asparagus cream, toss, and serve. Contributed to the FareShare Gazette by Jennie 20 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 486 Calories; 17g Fat (31.7% calories from fat); 15g Protein; 68g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 148mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.

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