Misc Recipes

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* Exported from MasterCook *

 

Apple Mustard Relish

 

Recipe By : The Napa Valley Wine Train

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups fresh corn or canned whole kernel corn

1 medium roasted red pepper -- diced

1 medium carrot -- finely chopped

2 medium onions -- finely chopped

2 medium Granny Smith apples -- peeled, cored, and

diced

1 cup sugar

1 cup apple cider vinegar

1 cup water

1/4 cup French's Country Style Whole Grain Mustard

1 tsp. dry mustard

 

Cooking instructions:

 

1. If you use fresh corn, blanch corn 6 to 8 minutes in boiling water, let cool.

 

2. Cut kernels from the cob. 8 medium ears will equal about 3 cups.

 

3. Combine all ingredients, except the French's Mustard, in a sauce pan and

cover. Simmer over low heat for 40 to 45 minutes.

 

4. Remove from heat and stir in the French's Mustard. Let mixture cool and store

covered in refrigerator.

 

 

 

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* Exported from MasterCook *

 

Asparagus & Penne Vinegarette

 

Recipe By : California Fresh

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 lb. Penne Pasta

8 oz. Asparagus (sliced)

5 oz. Roma Tomato (Diced)

3 oz Roasted Red Pepper (Diced)

1 oz. Olives (sliced)

2 oz. Red Onion (sliced)

3 oz. Parmesan Cheese

-----Balsamic Vinaigrette Dressing-----

1/4 Cup Balsamic Vinegar

2 Tablespoons Honey

1 Tablespoon Olive Oil

1 Teaspoon Coarsely Ground Black Pepper

1/2 Teaspoon Salt

4 Garlic Cloves -- Minced

 

1. Combine first five ingredients in large mixing bowl. Place 2 tablespoons of

mixture on three inch squares.

 

2. Cover with another sheet of pasta and cut around filling. Pinch around

filling to seal. Edges may be coated with an egg wash to form tighter seal.

 

3. Drop raviolis into rapidly bowling salted water. Cook 7 to 8 mintues, or

until ravioli floats to the top of water.

 

4. Top with garlic sauce.

 

 

 

 

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* Exported from MasterCook *

 

Broccoli Mushroom Frittata

 

Recipe By : California Fresh

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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----Step One----

1 Head Fresh Broccoli

1/2 Cup Fresh Mushrooms

1/2 Cup Non Fat Cheddar

1/2 Cup Non Fat Cheddar

1/2 Cup Non Fat Jack Cheese

1/4 Medium Size Red Onion

----Step Two----

1/2 cup Non Fat Milk

4 Egg Whites

4 Whole Eggs

1/4 Tsp. Salt

1/8 Tsp. Black Pepper

1/2 Teaspoon Paprika

1/2 Clove Garlic

 

Step One:

1. Steam Broccoli until tender and chop in small pieces. Slice Mushrooms thin,

grate and blend Jack and Cheddar Cheese together, and clean and dice Red Onion.

 

2. Combine all prepared ingredients fill a 9' glass pie plate to the top.

 

Step Two: 3. Mix whole eggs, egg whites, not fat, and spices in a mixing bowl.

 

Step Three:

4. Make a hole in the center of the filled Vegetable mix. Pour the egg blend in

the hole and carefully mix thoroughly with the vegetables. NOTE: to reduce fat

further replace the whole eggs with egg whites.

 

5. Pre heat the oven to 350 degrees and bake for 45-55 minutes.

 

 

 

 

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* Exported from MasterCook *

 

Buttermilk-Chile Corn Muffins

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup buttermilk

1 1/2 teaspoons minced jalapeño pepper

 

 

Preheat the oven to 350°. Combine the cornmeal, flour, sugar, baking soda, and

salt in a large bowl. Beat the eggs and buttermilk in a small bowl and add the

jalapeño. Pour the egg mixture over the flour mixture and fold in with a rubber

spatula until well mixed. Scoop the batter into mini muffin molds and bake for

20 to 25 minutes, or until firm to the touch in the center. Remove from the oven

and let cool for 5 minutes before serving.

 

YIELD: ABOUT 24 MINI MUFFINS

 

 

 

 

 

 

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* Exported from MasterCook *

 

Butternut Squash Risotto

 

Recipe By : HTTP://www.parkseed.com/

Serving Size : 2 Preparation Time :0:00

Categories : Italian Rice

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 small butternut squash (about 1 1/2 pounds)

1 3/4 cups broth

1/2 cup water

1 small onion (about 1/2 cup) -- chopped

1 large garlic clove -- sliced thin

1 3/4 teaspoons minced peeled fresh gingerroot

3 tablespoons unsalted butter

1/2 cup Arborio or long-grain rice

1/4 cup dry white wine

2 tablespoons chopped fresh chives

----Garnish----

Chopped fresh chives

Parmesan curls shaved with a vegetable

peeler from a 1/4 pound piece of Parmesan

at room temperature.

 

1.Preheat oven to 450°F.

 

2.Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch

diced pieces. Put remaining half, cut side down, in an oiled shallow baking pan

with diced squash and season with salt and pepper.

 

3.Bake squash in middle of oven, stirring diced squash occasionally, until

tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen

towel, scoop out flesh and chop coarse.

 

4.In a saucepan bring broth and water to a simmer and keep at a bare simmer.

 

5.In another saucepan cook onion, garlic and gingeroot in butter over moderately

low heat, stirring until softened. Stir in rice and cook over moderate heat,

stirring constantly, about 1 minute. Add wine and cook, stirring until absorbed.

Stir in 1/4 cup broth and cook, stirring constantly and keeping at a simmer

throughout, until absorbed.

 

6.Continue simmering and adding broth, about 1/4 cup at a time, stirring

constantly and letting each addition be absorbed before adding next, until about

half of broth has been added. Stir in diced and chopped squash and continue

simmering and adding broth in same manner until rice is tender and

creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and

pepper to taste.

 

7.Spoon risotto into 2 shallow serving bowls and garnish with chives and

Parmesan curls.

 

Variation: To make a main course out of this recipe, stir 1/4 - 1/2 cup of

shredded Mozzarella into each bowl immediately before garnishing.

 

 

 

 

 

 

 

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