Recipes Included On This Page Warm Jasmine Rice Puddings With Passion Fruit Warm Jasmine Rice Salad With Shrimp And Thai Herbs World's Best Italian Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Warm Jasmine Rice Puddings With Passion Fruit Recipe By : Bon Appétit, September 2004 from Spice Market, New York, NY Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 3 tablespoons Malibu rum or other coconut-flavored rum 1 1/2 cups nonfat milk 1 1/4 cups canned unsweetened coconut milk 3/4 cup whole milk 1 cinnamon stick 1/2 teaspoon salt 1/2 vanilla bean -- halved lengthwise 1 1/4 cups jasmine rice 6 tablespoons sugar -- plus 1/4 cup sugar 1 cup chilled whipping cream 2 1/2 teaspoons grated lime peel 6 passion fruits -- halved, juice and seeds scooped into bowl Combine raisins and rum in small bowl. Let stand at room temperature while preparing pudding. Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth. Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool. Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups. Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings. Makes 8. Source : "Epicurious.com" S(MC Format by Chupa Babi): "052505" Recipe by Bon Appétit, September 2004 from Spice Market, New York, NY Contributed to the FareShare Gazette by Chupa; 13 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 1g Fat (6.5% calories from fat); 3g Protein; 31g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Warm Jasmine Rice Salad With Shrimp And Thai Herbs Recipe By : Big Bowl Noodles & Rice, Bruce Cost & Matt McMillan Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup just-cooked jasmine rice 2 tablespoons julienned fresh red fresno chile pepper [or other chile] 2 tablespoons ground dried shrimp 2 tablespoons ground golden peanuts 1/3 cup finely julienned cucumber 1/4 cup fresh cilantro leaves 6 mint leaves -- julienned 2 tablespoons fresh lime juice 2 tablespoons fish sauce 1 teaspoon sesame oil 1 tablespoon fine peanut oil 1 1/2 teaspoons sugar 1/2 teaspoon freshly ground black pepper 6 medium-large shrimp -- butterflied and poached until just done (6 to 8) Mixed greens When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves and mint. Combine the lime juice, fish sauce, oils and sugar; mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens. Serves 2. Source : "Epicurious.com" S(MC Format by Chupa Babi): "052505" NOTES : Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious. Recipe by: Big Bowl Noodles & Rice, Bruce Cost & Matt McMillan, HarperCollins Contributed to the FareShare Gazette by Chupa; 15 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 5g Fat (52.5% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * World's Best Italian Sandwich Recipe By : "cookin" Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- minced 3/4 cup chopped green olives 3/4 cup chopped black olives 1/3 cup chopped pimento 1/4 cup chopped parsley 3/4 teaspoon dried oregano 1/4 teaspoon pepper 1/3 cup olive oil -- or canola oil 1 large round loaf of crusty Italian bread or Sourdough bread 1 tablespoon oil 1/2 pound sliced hard salami 1/2 pound sliced baked ham 1/4 pound sliced provolone cheese In a small bowl, combine 1 minced garlic clove, 3/4 each chopped green and black olives, 1/3 cup chopped pimento, 1/4 cup chopped parsley, 3/4/ teaspoon dried oregano, 1/4 teaspoon pepper and 1/3 cup olive or canola oil. Cut 1 large round loaf of crusty Italian or Sourdough bread in half horizontally, pulling out much of the center dough. Brush 1 tablespoon of oil on the bottom half of the loaf and cover with 1/2 pound sliced hard salami, along with 1/2 pound sliced baked ham and 1/4 pound sliced provolone cheese. Fill the top half with the olive mixture and place the bottom piece on top and invert, wrap and refrigerate the loaf overnight. Bring to room temperature before cutting into six wedges. (from cookin on an IRC chat in 1996) MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 14g Fat (98.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 3 Fat.

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