Recipes Included On This Page Rhubarb Strawberry Crisp Rosemary Garlic Lamb Chop Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rhubarb Strawberry Crisp Recipe By : Emeril Lagasse , Food of Love Productions, 2006 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups diced rhubarb 4 cups fresh strawberries -- hulled and halved, if large 1 cup granulated sugar 2 teaspoons orange zest 2 tablespoons cornstarch 1/4 cup orange liqueur [recommended: Grand Marnier or Cointreau] 10 tablespoons cold unsalted butter -- cut into 1/2-inch pieces 1 1/4 cups all-purpose flour 1/4 cup light brown sugar 1 pinch salt In a large bowl, combine the rhubarb, strawberries, three-fourths cup of the granulated sugar, orange zest, cornstarch and orange liqueur; toss to thoroughly combine. Grease a 9-by-13-inch casserole or baking dish with one tablespoon of the butter and transfer the fruit mixture to the prepared casserole. Preheat the oven to 375 degrees Fahrenheit. In a mixing bowl, combine the remaining nine tablespoons of butter, flour, remaining one-fourth cup of granulated sugar, the brown sugar and salt; cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes. Cool briefly and serve warm, with a dollop of whipped cream, ice cream or creme fraiche, if desired. Yields 6 servings Recipe courtesy Emeril Lagasse , Food of Love Productions, 2006 Contributed to the FareShare Gazette by Robin; 23 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 509 Calories; 20g Fat (36.0% calories from fat); 4g Protein; 75g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 33mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 4 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Rosemary Garlic Lamb Chop Recipe By : LCBO ­ March 2006 Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lamb chops -- loin or shoulder [about 7 oz or 200 g total] 2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil 1 tablespoon fresh chopped rosemary 1 large garlic clove -- minced 1 teaspoon Dijon mustard Salt and pepper to taste 3 mini new potatoes 1 tablespoon unsalted butter 1 tablespoon fresh chopped parsley Side dish: Spicy Broccoli 1/3 cup water 1 1/2 cup broccoli florets 1 tablespoon extra virgin olive oil 1 pinch hot pepper flakes Salt and pepper -- to taste Whisk together vinegar, oil, rosemary, garlic, mustard and a pinch of both salt and pepper in shallow dish. Add lamb chops and turn to coat. Let stand at room temperature for 10 minutes. Cook potatoes in small pot of boiling salted water for about 8 minutes or until tender. Drain and cut in half. Melt butter in saucepan and add potatoes, parsley and pinch of salt and pepper. Toss to coat. Cover and keep warm. Heat non-stick skillet or grill pan over medium-high heat. Remove lamb chops from marinade and sear, turning once, for about 10 minutes or until medium-rare. Serve lamb chops with potatoes and spicy broccoli. (LCBO ­ March 2006) ­ For one Side dish: Spicy Broccoli Bring water to boil in non-stick skillet. Add broccoli. Cover and cook for 3 minutes or until tender crisp. Drain, if necessary. Add oil to skillet and cook broccoli, hot pepper flakes, salt and pepper over medium heat, stirring for 2 minutes or until cooked well and golden. Serve with lamb chops. Contributed to the FareShare Gazette recipe challenge by Claudia; 30 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 45g Fat (82.2% calories from fat); 17g Protein; 4g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 7 1/2 Fat; 0 Other Carbohydrates.

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