Recipes Included On This Page Pan de Agua Pan de Manteca-o-Sobao Pappardelle with Asparagus and Lemon Peach and Berry Crisp (Kosher) Penne with Asparagus Cream Pineapple Truffles (Kosher) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pan de Agua Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active yeast 1 tablespoon sugar 2 cups warm water 1 tablespoon salt 5 cups flour 3 teaspoons corn flour -- (fine) 2 tablespoons egg whites 2 tablespoons cold water In a bowl, mix the yeast, sugar and warm water and cover for about 20 minutes. Mix the salt and the flour and cup by cup add to the yeast. Knead for about 10 minutes or when it stops being sticky and form into a big ball. (You can add 1 more tablespoon of flour if needed.) Spread some butter all around a big bowl and place the ball in the bowl. Cover it well and let it rise for 1 to 1/2 hours. On a working area, sprinkle flour (cover your hands with flour too) and put the ball on the surface on top of the flour. Knead the bread to form two long loaves of bread. Sprinkle some corn flour on top of a baking board and place the two loaves of bread. (You may use an aluminum mold but grease it well.) Mix the cold water and eggs whites well and set aside. Make 2 or 3 slashes on top of the loaves with a sharp knife and with a brush, spread some of the egg white mix on top of the loaves. Place the 2 loaves of bread into a cold oven. Now, turn the oven on to 400F. and let it bake for 35 minutes. When they are golden. take them out of the oven and savor them with butter and a fresh cup of coffee. (c)2004. Rican Recipes. All Rights Reserved. Source : "RicanRecipes.com" S(Formatted by Chupa Babi): "032905" Contributed to the FareShare Gazette by Chupa; 1 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan de Manteca-o-Sobao Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds flour 1 1/2 ounces salt 3/4 cup sugar 1/2 cup shortening 2 liters water 1/2 ounce dry yeast Preheat oven on 340F to 350F. Mix water, sugar, salt and shortening for 2 or 3 minutes. In a heavy-duty mixer, add flour and yeast and knead the dough for 15 minutes. (You can also do it by hand. My abuela didn't have a fancy mixer). Divide the dough in 5 equal portions and shape them into loaves. Place loaves on baking sheets and allow rising until they are doubled. Bake until golden. Tips : The loaves are done when you tap them and it makes a hollow sound. Source : "RicanRecipes.com" S(Formatted by Chupa Babi): "032905" Contributed to the FareShare Gazette by Chupa; 2 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pappardelle with Asparagus and Lemon Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch pencil thin asparagus 1/2 pound pappardelle or fettuccine 1/4 cup freshly squeezed lemon juice -- about two lemons 2 tablespoons dry white wine 1 cup heavy cream 2 tablespoons minced lemon zest 2 tablespoons minced Italian parsley Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in ice water or cold running water and drain. Cook pasta in boiling salted water until al dente, about 10 to 12 minutes. (Note: al dente is the stage when the noodle is just firm enough to be springy, not so firm that its core is hard, and yet not mushy to the tooth.) While the pasta is cooking, combine lemon juice and white wine in a small non-stick saute pan and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm while the pasta is cooking. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve. NOTE : The use of lemon zest (lemon peel that excludes the white, pithy part) adds a tasty, piquant zing. If you don't have the special 'zester' tool that gives you the skinny little strips, you can use a regular vegetable peeler. Be careful as you peel to get only the skin itself and not the bitter white pith underneath. Cut the strips you have peeled into 1/2 to 1-inch lengths and then cut the lengths into skinny little sticks 1/16-inch wide. Presto! You now have lemon zest! (Or you can use an even easier method and grate the lemon peel with a grater, although with this method you won't have as pretty a look in the finished dish.) Contributed to the FareShare Gazette by Jennie 19 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 15g Fat (94.4% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 54mg Cholesterol; 15mg Sodium. Exchanges: 0 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Peach and Berry Crisp (Kosher) Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large ripe peaches (2 pounds), peeled (see note) pitted and chopped 10 ounces blueberries 10 ounces raspberries, can be combination of red and black raspberries juice of 1/2 lemon 1/3 cup plus 2 tablespoons sugar 2 tablespoons all-purpose flour Topping: 1 1/4 cup all-purpose flour 3/4 cup dark brown sugar 1/4 cup finely chopped pecans 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 8 tablespoons cold margarine, or butter, cut into 16 pieces Preheat oven to 350 degree F. Line a baking sheet with parchment paper. Spray 14 (1/2 cup) ramekins, 7 (1 cup ramekins) or 1 large (4 quart) baking dish, any shape, with nonstick cooking spray. Arrange on the prepared sheet to avoid oven spills and for ease in removing from oven. Place the peaches, blueberries and raspberries into a large bowl. Toss with lemon juice, sugar and 2 tablespoons flour. Combine. Transfer to prepared ramekins or baking dish. Bake fruit for 20 minutes. Remove from oven. Increase oven temperature to 400 degrees F. While fruit is baking, prepare the topping. Whisk 1 1/4 cups flour with brown sugar, pecans, cinnamon, ginger and salt. Add in margarine or butter. Rub in with fingertips until small moist clumps form. Sprinkle generously and evenly over the hot fruit. Return to oven and bake until crisp and golden brown, about 20 minutes. Serve warm or room temperature. Can be re-warmed if made in advance. Note: To find a ripe peach look for well-colored fruit that yields slightly when pressed. Sniff the bottom, not the stem end of your peach; if it is very fragrant it is ripe. If it has little or no aroma, it is not. To peel, cut a small 'x' into the bottom of each peach. Drop into a pot of boiling water for 45 to 60 seconds. Run under cold water and slip the skins off with your fingertips. In the winter, when these fruits are no longer in season, substitute a combination of Macintosh and Granny Smith apples with fresh or frozen blueberries. For one party I threw, I used very small ramekins and made 3 different versions of this crisp recipe; the peach, apple and one with pears and raspberries. I arranged them on a three tiered cake plate. My guests loved the chance to sample all three without feeling too indulgent and the cute tiny size made them irresistible. Just watch your baking time; the smaller amounts in each ramekin cook faster than the fuller size. Contributed to the FareShare Gazette by Art Guyer 18 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; trace Fat (1.8% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Penne with Asparagus Cream Recipe By : LaCucina February 98 Serving Size : 4 Preparation Time :0:30 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus, -- trimmed 2 tablespoons extra virgin olive oil salt 1/3 pound ricotta cheese 10 ounces penne Cook the asparagus until just tender in boiling water. Chop them into 2" lengths, reserving the tips; puree the stalks with 1 tablespoon of the olive oil and a pinch of salt. In a separate bowl, combine the ricotta with the remaining olive oil and a little salt. Bring a pot of water to a boil, add the penne and salt, and cook the penne until they are al dente; drain. Saute the penne in a skillet with the asparagus puree over high heat for 1 minute, transfer too serving plates, and garnish with spoonfuls of ricotta and the reserved asparagus tips. Serve immediately. Contributed to the FareShare Gazette by Jennie 20 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 12g Fat (82.9% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 19mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Pineapple Truffles (Kosher) Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup firmly packed sweetened flaked coconut, divided 3/4 cup sugar, divided 1 medium pineapple, ripe 3/4 cup confectioner's sugar 4 large egg yolks In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar. Remove to a bowl or zip lock bag. Set aside. Cut the pineapple out of the shell. Discard core and cut the flesh into chunks. Purée pineapple in blender or food processor. Transfer the puréed pineapple to a medium pot. Mix in 1 cup coconut, 1/2 cup sugar, and the confectioner's sugar. Bring to a boil over medium heat. Cook until all of the liquid evaporates, about 30 to 35 minutes, stirring often to make sure the mixture is not browning on the bottom. If the mixture is starting to brown, lower heat slightly and stir more often. The mixture will turn a dark golden color. Turn off the heat. Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to temper them. Add the tempered yolks into the pot and mix back on heat until dry and pulling away from the sides of the pot, about 5 minutes. Place the pot in the freezer and chill completely. Remove the pineapple mixture from the freezer. Using a tiny melon baller or 1/4 teaspoon measure, make balls. Roll in the coconut/sugar that was blended in the first step. If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes. Place on parchment lined baking sheets and place into freezer. Once frozen, remove and store in an airtight container in single layers separated by parchment paper. Return truffles to freezer. Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving. Makes 50 to 60 truffles Contributed to the FareShare Gazette by Art Guyer 19 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (31.2% calories from fat); trace Protein; 2g Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; trace Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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