Guest guest Posted July 14, 1999 Report Share Posted July 14, 1999 Here are several from Pick of the Day on TV Food Network. They are x/p to RecipeCafe: * Exported from MasterCook Buster * VEGETARIAN CUBAN SANDWICH Recipe By : Rafael Palomiro, Sonora Restaurant, New York, NY Serving Size : 4 Preparation Time : Categories : Chiles Sandwich Greens Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 8 inch pc French bread -- halved lengthwise 1 tablespoon Dijon mustard 1 teaspoon Chipotle nonfat sour cream 1 roasted red bell pepper -- seeded and sliced 4 oyster mushrooms -- marinated and -- cooked (sauteed) 1 handful spinach -- lightly sauteed 2 teaspoons nicoise olives -- pitted and thinly -- sliced low-fat white cheddar cheese -- thin slices 1 dill pickle -- thinly sliced -- lengthwise into -- long, fat (broad) -- slices Heat a griddle (or use a sandwich press) or cast-iron skillet to very hot. Spread the mustard and sour cream on the top halves. On the bottom halves layer the roasted pepper, mushrooms, spinach, olives, cheese and pickle. Cover with the top halves, and wrap each sandwich tightly in aluminum foil. Place these sandwiches on the griddle or skillet, and then place a heavy skillet on top; try to distribute the weight evenly over the sandwiches. (You can even use a brick to do this!) Cook 3 to 5 minutes, pressing down occasionally to flatten the sandwiches. Serve immediately. Yield: 4 servings From http://www.foodtv.com - Pick of the Day, Show #PD1C38 Busted by RisaG 7/14/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * VEGETABLE PASTILLA Recipe By : Mina Newman, Executuve Chef, Layla Restaurant Serving Size : 6 Preparation Time : Categories : Squash Eggplant Greens Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 green zucchini -- sliced on bias 2 yellow squash -- sliced on bias 2 eggplants -- sliced on bias 1 pound spinach -- cleaned and sauteed -- in garlic and olive oil 2 medium onions -- sliced Salt and pepper to taste 1 pound couscous -- steamed with tomato -- juice and 1 -- teaspoon ground -- cumin and 1 -- teaspoon ground coriander 1 pound melted butter Filo dough sheets Powdered sugar Ground cinnamon 6 ramekins (4-inch diameter by 3-inch depth) or 9 to 10-inch deep dish pie pan. Preheat oven to 425 degrees F. Season all the vegetables with salt and pepper and grill, keeping them separate. Cook the couscous separately, as instructed, and reserve in a ceramic mold. In the ramekins or pie pan, place 2 sheets of filo, buttering between layers. Begin to layer all vegetables, ending with the couscous. In between each layer add pressure in order to mold. Fold flaps of filo over to seal. Seal with butter, turn out onto a sheet pan, and brush top with butter. Bake for 25 minutes. Sprinkle with powdered sugar and ground cinnamon. If using a pie pan, cut into wedges and serve. Yield: 6 servings From http://www.foodtv.com - Pick of the Day, #PD1C35 Busted by RisaG 7/14/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * MULTIGRAIN AND SEED BREAD Recipe By : Marina Brancely, Pastry Chef, Blue Ginger Restaurant Serving Size : 20 Preparation Time : Categories : Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce fresh yeast 16 ounces whole milk 1 3/4 pounds bread flour 1/2 ounce salt 3 ounces honey 1 1/2 ounces vegetable shortening 1 egg 3 ounces bran 3 ounces raw sunflower seeds 1 1/2 ounces raw walnuts -- chopped 3 ounces Multigrain Cereal Mix -- Soaked Rye berries -- whole and cracked Barley Triticale Oats -- whole berries (not -- rolled) Millet Brown rice Flax seed In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight. Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched. Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk. Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour. Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes. Yield: 2 loaves http://www.foodtv.com - Pick of the Day, #PD1B36 Busted by RisaG 7/14/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * GINGER SAKE SAUCE Recipe By : Chef Trish Morrissey Serving Size : 1 Preparation Time : Categories : Sauces Japanese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 cloves garlic -- minced 1 whole shallot -- minced 1/2 tablespoon fresh ginger root -- minced 1/4 cup sake 1 tablespoon sugar Salt -- to taste 1 tablespoon Asian chile sauce 1 cup tomatoes -- crushed Heat oil over medium heat in a saucepan. Add garlic, shallots and ginger. Saute for 30 seconds and add crushed tomatoes, sake, sugar and chile sauce. Simmer for 15 minutes. Remove sauce from heat and set aside. When cool, puree in blender until smooth. Reheat to serve. http://www.foodtv.com - Pick of the Day - #PD1B23 Busted by RisaG 7/14/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * STUFFED BOK CHOY Recipe By : Chef Trish Morrissey Serving Size : 4 Preparation Time : Categories : Cabbage Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup eggplant -- (skin removed), -- 1/2-inch diced Salt and pepper 1/4 teaspoon five spice powder 1 tablespoon canola oil 1 roasted bell pepper -- peeled and seeded 2 cups cooked angel hair pasta 1 1/2 cups mayonnaise 2 scallions -- (white and green -- parts), sliced thin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Bread crumbs -- to tighten Flour -- for dusting Nonstick cooking spray 6 pieces baby bok choy -- split and core -- removed Preheat oven to 350 degrees F. Toss eggplant, a pinch of salt and pepper, oil and five spice powder together. Spread on baking sheet and roast in oven for 15 minutes or until tender. Remove from heat and let cool. Dice roasted red pepper. Combine eggplant and pepper in large mixing bowl with 6 following ingredients. If mixture can not be formed into a cake, add bread crumbs to thicken. Season with salt and pepper. Divide mixture into 12 portions and form oval cakes. Dust each with flour. Warm a nonstick frying pan over mediumhigh heat. Spray pan with cooking spray. Brown cakes on each side and remove from heat. Place cakes on a baking sheet and bake at 350 degrees F. for 10 to 15 minutes or until heated through. While cakes are cooking, have a pot of salted boiling water waiting. Add bok choy and cook until tender. Remove from heat and place 3 pieces of bok choy, split side up, on each plate. Place noodle cakes on top of each piece. Lightly press down so bok choy appears " stuffed " with the noodle cake. Yield: 4 entree servings, or 12 side dish servings From http://www.foodtv.com - Pick of the Day - PD1B23 - - - - - - - - - - - - - - - - - - Busted by RisaG 7/14/99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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