Recipes Included On This Page Catalan Cream Chicken and Vegetable Ramen Noodles Chicken Tajine with Preserved Lemons and Olives Chilled Asparagus Salad Chin Chin (Crisp Caraway Twists) Cream of Watercress Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Catalan Cream Recipe By :www.aufeminin.com/world/cuisine/ Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon 1 teaspoon pure vanilla extract 1 teaspoon fennel seeds -- crushed 3 egg yolks 2 1/2 ounces sugar -- (70 g) 11 ounces milk -- (330 mL) 1 tablespoon cornstarch 4 tablespoons brown sugar -- (Demarara) Blanch lemon for 1 minute in boiling water. Drain and cool it under cold running water. Grate half of its skin, taking care not to grate the white underlining of the skin. Crush fennel seeds. In a heavy saucepan, add milk. Add vanilla extract and crushed fennel. Bring to a boil. Remove pan from heat. Cover and let steep for 30 minutes. Pass milk through a sieve. Add the milk and egg yolks. Mix immediately and whip the mixture so that the egg yolks do not curd. Add sugar and lemon zest. Whisk a little more. Mix cornstarch with some milk and add it to the mixture, stirring constantly. Cook slowly until bubbly. Remove immediately from the stove. Pour mixture into 4 ramekin. Let them cool. Then refrigerate for 2 hours. At serving time, sprinkle sugar on top of ramekin, then place ramekins under the grill for 2 minutes. Serve immediately. N.B. : You might want to use lavender seeds instead of fennel seeds. Source : http://www.aufeminin.com/world/cuisine/ Prep. Time: 30 minutes. Cooking Time: 15 minutes. Translated and forwarded by Claudia Under http://www.worldlanguage.com/Languages/Catalan.htm you can read the following: "Catalan is spoken in northeastern Spain, in the Balearic Islands, in Andorra and in a small part of France. Historically it was the language of Catalonia, the region that includes Barcelona, but today its speakers extend down the Spanish coast as far as the province of Valencia. In France it is spoken in the province of Pyrénées-Orientales, formerly known as Roussillon. There are about 6 million speakers of Catalan. About 500,000 are in the Balearic Islands, 250,000 in France, 20,000 in Andorra, and the rest in Spain. Only in Andorra, where it is the main language spoken, does it have official status. Catalan is of the Romance family, most closely related to Provençal. Catalan is spoken/used in the following countries: Andorra, Balearic Islands, France, Spain." This is a typical recipe from these regions. Contributed to the FareShare Gazette by Claudia; 19 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 7g Fat (27.5% calories from fat); 5g Protein; 34g Carbohydrate; trace Dietary Fiber; 170mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Chicken and Vegetable Ramen Noodles Recipe By :Quick Cook - Love Those Leftovers - Terry Grieco Kenny Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups green cabbage -- shredded 1 cup shredded carrots 1 cup green bell pepper -- diced 1 teaspoon garlic -- minced 6 ounces Oriental flavor instant ramen noodles with seasoning packets -- (2 packages) 2 cups leftover cooked chicken -- shredded 1/2 cup sliced green onions 2 teaspoons dark Oriental sesame oil Bring 4 cups of water to a boil in a large saucepan. Add cabbage, carrot, bell pepper and garlic; cover and simmer 2 minutes. Crumble in noodles. Cover and return to simmer; cook 3 minutes or until noodles are tender. Stir in seasoning packets and remaining ingredients. Cook until heated through. Source : "Woman's Day Magazine 10-9-01" S(mastercook formatting by): "Bobbie" NOTES : Serve with crisp Chinese noodles and hot sauce on the side. Bobbie's Note: This was delicious. I made this recipe and served it in bowls when we had a guest. There was enough leftover for a nice lunch for one. Contributed to the FareShare Gazette by Bobbie; 9 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 7g Fat (29.0% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 854mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Chicken Tajine with Preserved Lemons and Olives Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds chicken legs -- (2 kg) 4 onions -- minced 6 garlic cloves 4 large tomatoes -- seeded and finely diced 1 piece fresh ginger -- peeled and grated [a 1-inch piece] 1 lemon -- (juice from) 4 handfuls black olives 6 preserved lemons -- (recipe included) 1 bunch fresh coriander -- finely chopped 1 tajine -- (12-inch/30 cm diameter) Marinade 1 cup olive oil 1 tablespoon curcuma 1 tablespoon mild paprika Kosher salt -- to taste 1 pinch Cayenne pepper 1 pinch saffron -- (tiny pinch) Freshly ground black pepper The day before, prepare marinade, mixing olive oil, mild paprika, curcuma, cayenne pepper, salt and black pepper. Dip chicken thighs in mixture, roll on all sides and let marinate for 12 hours. The following day, fry chicken thighs in a heavy pan with some of the marinade mixture until golden on all sides. Reserve. In the same pan, cook minced onions over medium heat until translucent. Add crushed garlic and tomatoes, seeded and diced. Add ginger and saffron. Simmer on low heat for 10 minutes. Pour all ingredients into tajine; add chicken legs and lemon juice. Keep dish covered and cook for another 20 minutes then add coriander, olives and lemons, cut into four pieces. Simmer until the dish is hot. Serve immediately. Prep. Time: 20 minutes. Cooking Time: 30 minutes. Preserved Lemons: Lemons (cut in four parts lengthwise but not all the way through) Coarse salt (kosher) Water Jars (Bell jars are best, or any jar that can be sealed tightly) - Pour about 2 tablespoons of salt into the opening in the lemon, squeeze it shut and place in the jar. - When the jar is filled with lemons, cover them with water and seal the jars tightly (you may want to put a sterilized flat rock on top of the lemons in the jar to keep them from floating above the water level). - Place the jars in a cool dark place for 1-2 months or until the skin of the lemons becomes transparent, almost crystallized. - You may find a thin white skin on the surface of the water, this is normal so just skim it off and throw it away. - Preserved lemons have many uses, especially as an integral part of the traditional Moroccan dish called Chicken with Preserved Lemon and also in a tagine of chicken with olives and preserved lemons; the water from the jar can be used in salad dressings; very thin slices can be included in all sorts of salads. From http://www.kenzi.com/ N.B. from Claudia: It is best to use organic lemons. If you cannot find them, use plain ordinary lemons but wash them and scrub them to remove any wax or preservatives from their skins. Source : http://www.aufeminin.com/w/recette/r796/tajine-de-poulet-aux- citrons-confits-et-olives.html Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 18 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 826 Calories; 64g Fat (66.1% calories from fat); 44g Protein; 30g Carbohydrate; 4g Dietary Fiber; 183mg Cholesterol; 1625mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 14 Fruit; 9 Fat. * Exported from MasterCook * Chilled Asparagus Salad Recipe By :Kathy Willis, Pryor, OK Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound asparagus -- trimmed 1/2 cup water 2 tablespoons ranch salad dressing 2 tablespoons shredded cheddar cheese 2 tablespoons slivered almonds -- toasted Place the asparagus in a skillet; add water. Bring to a boil. Reduce the heat, cover and simmer for 3-4 minutes or until crisp tender. Rinse in cold water; drain well. Cover and refrigerate for at least 1 hour or until chilled. To serve, drizzle asparagus with salad dressing. Sprinkle with cheese and almonds. Source : "The Best of Country Cooking 2003" S(ISBN): "0-89821-358-4" Copyright : "Reiman Media Group, Inc., 2003" NOTES : This salad is easy to prepare and the cool tangy change from eating asparagus as a hot side dish makes one sit up and take notice. Bobbie's Note: I made a variation of this recipe. I made four times the amount to serve 8. I added 1/3 of a red bell pepper, julienned. I felt that there was too much dressing and next time would either increase the amount of asparagus, or cut down the dressing. The flavor was wonderful. I cut the asparagus in 1-1/2-inch lengths and mixed the whole thing the day before, just adding the toasted almonds at serving time. Contributed to the FareShare Gazette by Bobbie; 28 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 15g Fat (75.2% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chin Chin (Crisp Caraway Twists) Recipe By :Street Food by Clare Ferguson Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- chilled and diced 1 cup all-purpose flour 1 pinch salt 2 tablespoons sugar 2 teaspoons caraway seeds 1 teaspoon finely grated orange zest 1 egg -- beaten Peanut oil for deep-frying Cut or rub the butter into the flour and salt until it looks like coarse breadcrumbs. Add the sugar, seeds and zest. Stir in the egg to make a stiff pastry. Using your hands, gather the dough into a ball and knead for about 2 minutes. Roll the dough out to about 1/8-inch thick; cut into 1-inch-wide strips then 6-inch-long strips with angle-cut ends. Cut a slit at one end (like a big buttonhole); pull the other end through and tie it in a loose half-bow. Fill a saucepan one-third full of peanut oil. Heat to 350F-375F or until a piece of the rolled dough turns golden in 1 minute. Fry until crisp and golden, turning them once with a slotted spoon or tongs; about 1 to 2 minutes. Remove; drain on crumpled paper towels; eat immediately. Dust with extra sugar if desired. Makes 20; serves 4. Author's note: These popular crisp pastries are sold by vendors from trays or by stall holders near crossroads, bus and rail stations in Nigeria. From Street Food by Clare Ferguson; 1999; Time-Life Books. ISBN 0-7370-0030-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 7g Fat (31.9% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 110mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cream of Watercress Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-05 May 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch watercress 1 small onion 2 tablespoons butter 2 tablespoons all-purpose flour 1 litre broth -- (chicken or vegetable broth) 35% Cream -- (to taste) Fried bread cubes -- (croutons) Wash watercress thoroughly in cold tap water with 1 tablespoon vinegar. Rinse well and pat dry. Chop onion and cook it in butter over medium to high heat, until translucent and golden. Add watercress and mix well until wilted. Add flour, mix and add hot broth. Simmer for 15 minutes. Blend in mixer on high speed until creamy. Before serving, add a small dollop of heavy cream on top of each bowl and a couple of croutons. Claudia's Tip: Fountain watercress is mild. Should you use the watercress usually found in supermarkets, you might want to blanch it for 1 minute in boiling water (and then strain it) before cooking, in order to get rid of any bitterness. Source : b-recette.be (Potage au cresson de fontaine) Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 26 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 6g Fat (67.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.

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