Recipes Included On This Page Baked Angel Hair with Eggplant Baked Ziti with Spicy Pork and Sausage Ragu #1 Baked Ziti with Spicy Pork and Sausage Ragu #2 Best Ever Carrot Cake Bulgogi Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Angel Hair with Eggplant Recipe By : Recipe courtesy Giada De Laurentiis Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup extra-virgin olive oil -- plus 1/4 cup extra-virgin olive oil 4 Japanese eggplants -- (4 to 6) [about 2 pounds total] -- cut into 1-inch cubes Salt and freshly ground black pepper 1 tablespoon minced garlic 1 pound mild Italian turkey sausage -- casings removed 1/3 cup dry red wine 3 cups marinara sauce 1 teaspoon dried crushed red pepper flakes 8 ounces angel hair pasta 1 pound mozzarella -- diced 1 cup freshly grated Parmesan 17 1/4 ounces frozen puff pastry -- (2 sheets), thawed Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic. Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine. Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape. Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve. Episode#: EI1F18 Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved Recipe courtesy Giada De Laurentiis Difficulty : Medium Prep Time: 30 minutes Inactive Prep Time: 1 hour 20 minutes Cook Time: 2 hours 5 minutes Yield : 8 servings Contributed to the FareShare Gazette by Robin in response to a request; 22 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 18g Fat (54.2% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 395mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Baked Ziti with Spicy Pork and Sausage Ragu #1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STUFFING 3/4 ounce dried porcini mushrooms 1 cup hot water 1 teaspoon butter 1 tablespoon olive oil 3 green onions -- white part only 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 3 ounces prosciutto -- finely chopped VEAL 4 veal or loin chops -- 3/4 pound each 2 tablespoons olive oil 10 tablespoons dry white wine salt and freshly ground pepper FOR STUFFING: Place mushrooms in a small bowl, add water and let soak for 30 minutes. Remove mushrooms from soaking liquid and rinse thoroughly. Chop, discarding any hard parts. Strain liquid through a sieve lined with cheesecloth, reserve. Melt butter with oil in heavy skillet over medium heat. Add onions and sauté 2 minutes. Add mushrooms, 1 1/2 tablespoons reserved liquid, salt and pepper. Cover and cook for 2 minutes. Remove from heat. Mix in prosciutto. (May be prepared one day ahead.) Cover and refrigerate, bring to room temperature before using. FOR VEAL: Preheat oven to 350F. Starting at the center of side opposite bone of veal chop, cut 1 inch deep slit. move knife in arc to create a pocket. Spoon stuffing in veal, skewer closed with toothpicks if necessary. Heat oil in heavy skillet over high heat. Add chops and brown well, about 1 minute on each side. Reduce heat to medium and cook 3 minutes per side. Transfer skillet to oven and cook chops to desired degree of doneness, about 25 minutes for medium. Transfer chops to serving platter, tent with foil to keep warm. Pour off all but 1 tablespoon oil from skillet. Add wine and remaining mushroom liquid. Boil until liquid is reduced to 1/2 cup, about 5 minutes. Pour sauce over chops and serve. Contributed to the FareShare Gazette by Jennie; 15 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 13g Fat (71.0% calories from fat); 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 656mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat. * Exported from MasterCook * Baked Ziti with Spicy Pork and Sausage Ragu #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 4 ounces pancetta -- (see note) thinly sliced and chopped 2 pounds Boston butt pork -- cut into 1-inch cubes 1 pound Italian sausage -- casings removed 2 cups chopped onions 3/4 cup chopped carrots 3/4 cup chopped celery 6 large fresh thyme sprigs 6 large garlic cloves -- chopped 2 bay leaves 1/2 teaspoon dried crushed red pepper 2 cups dry red wine 28 ounces plum tomatoes in juice -- chopped juice reserved -- (28-ounce can) 1 1/4 pounds ziti pasta 2 cups mozzarella cheese -- coarsely grated 1/2 cup grated Parmesan cheese Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours. Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Preheat oven to 400F. Butter 15x10x2-inch glass baking dish or other 4- quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes. Cuisine : "Italian Food" Source : "Bon Appétit February 2004" NOTES : *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets. Contributed to the FareShare Gazette by Jennie; 14 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 698 Calories; 32g Fat (44.1% calories from fat); 30g Protein; 61g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 1066mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Best Ever Carrot Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar [1 cup white, 1 cup brown sugar] 2 cups flour 3 cups carrot -- finely grated 2 teaspoons baking soda 1 1/4 cups vegetable oil 4 eggs 2 teaspoons cinnamon 1 pinch salt 2 teaspoons vanilla 1 1/2 cups raisins ICING 4 ounces cream cheese 1/4 cup butter 1/2 pound icing sugar 1/2 teaspoon vanilla 1/2 teaspoon orange juice 1 cup pecans -- finely chopped Mix dry ingredients together. Blend in oil, add eggs and carrots, then vanilla. Blend well and bake in an 8-inch x 8-inch baking pan at 350F for 1 1/4 hours or until done. (If you want to stick to the original recipe, bake in 2 8" layer pans for about 35 min. and then make double the amount of icing.) For the Icing: Blend cheese and butter, slowly add sugar, vanilla, orange juice and nuts. Ice only after cake is completely cold. Source : "Source: Food that Really Schmecks" Contributed to the FareShare Gazette by Jennie in response to a request; 2 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 703 Calories; 38g Fat (47.4% calories from fat); 7g Protein; 88g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 326mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 7 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Bulgogi Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef sirloin or eye of the round -- thinly sliced 4 tablespoons light soy sauce 2 tablespoons water 4 scallions -- 2-inch-long 1 thin strips 4 garlic cloves -- minced 1 tablespoon sesame oil 1 teaspoon black bean paste 2 tablespoons Shao Xing -- (or dry sherry) 1 tablespoon sugar 1/2 teaspoon Korean ground chile -- or cayenne [1/2 to 1 teaspoon] 1/2 teaspoon ginger -- freshly grated 1 1/2 teaspoons sugar 1 tablespoon sesame seed -- toasted* 1 tablespoon oil Steamed Rice Kim Chee Boston lettuce leaves Cut beef into very thin slices and pound to flatten. Cut into large bite size pieces. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set in refrigerator overnight Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice. Yields 2-3 Servings bulgogi sauce  Servings: 6 servings Category: Sauce & Marinade Ethnic Style: Korean Ingredients: 3 tablespoons dark soy sauce 1 small clove garlic, crushed 1 tablespoon sesame oil 1 teaspoon Chinese bean paste 1 teaspoon toasted sesame seed 2 tablespoons sake or dry sherry 1 teaspoon minced scallion 1 tablespoon sugar 1 tablespoon oil salt to taste 1/4 teaspoon cayenne pepper Instructions: Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.     NOTE : The marinated beef can also be fried in hot peanut oil for just a few minutes. Be careful as it splatters badly. We eat Bulgogi with steamed rice wrapped in Boston lettuce leaves. Also eat with kim chee. Contributed to the FareShare Gazette by Mary-Anne; 17 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 665 Calories; 46g Fat (63.3% calories from fat); 44g Protein; 16g Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 1331mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.

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