Guest guest Posted November 3, 1999 Report Share Posted November 3, 1999 In honor of the return to Daylight Standard Time, food to hibernate from! <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 5.0 " date= " November 03, 1999 " > <Summ> <Nam> BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE </Nam> <Nam> CHEZ LOUIS POTATO PIE </Nam> <Nam> FRESH EGG PASTA </Nam> <Nam> HARVEST PANCAKES </Nam> <Nam> RICOTTA </Nam> <Nam> TORTELLONI DI TREVISO WITH FONDUTA DI PARMIGIANO </Nam> <Nam> ULTIMATE MACARONI AND CHEESE </Nam></Summ> <RcpE name= " BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE " author= " Recipe Courtesy of Curtis Aikens " > <RTxt> <![CDATA[ * Exported from MasterCook * BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE Recipe By :Recipe Courtesy of Curtis Aikens Serving Size : 4 Preparation Time :0:00 Categories : Cheese grains Potatoes To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 leeks -- white part only, cleaned and sliced 2 cloves garlic -- peeled and diced 1 green bell pepper -- diced 1 red bell pepper -- diced 4 eggs 3/4 cup low-fat milk 1 cup quinoa -- cooked 1 1/2 cups grated smoked cheddar cheese 1 pound Peruvian potatoes -- unpeeled, diced and steamed Salt and pepper to taste 1 teaspoon thyme leaves Preheat oven to 350 degrees F. Oil a 2-quart gratin dish. In a sautepan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat. In a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving. Yield: 4 to 6 servings Cuisine: " Native American (ish) " Source: " PICK OF THE DAY SHOW #PD1C38 SOUTH AMERICAN GARDEN " Copyright: " Copyright 1999 TV FOOD NETWORK, G.P., " - - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 14g Total Fat; (37% calories from fat); 12g Protein; 40g Carbohydrate; 187mg Cholesterol; 75mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Cheese </CatT> <CatT> grains </CatT> <CatT> Potatoes </CatT> <CatT> To Send </CatT> </CatS> <IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " leeks " qty= " 2 " > <IPrp> white part only, cleaned and sliced </IPrp> </IngR> <IngR name= " garlic " unit= " cloves " qty= " 2 " > <IPrp> peeled and diced </IPrp> </IngR> <IngR name= " green bell pepper " qty= " 1 " > <IPrp> diced </IPrp> </IngR> <IngR name= " red bell pepper " qty= " 1 " > <IPrp> diced </IPrp> </IngR> <IngR name= " eggs " qty= " 4 " ></IngR> <IngR name= " low-fat milk " unit= " cup " qty= " 3/4 " ></IngR> <IngR name= " quinoa " unit= " cup " qty= " 1 " > <IPrp> cooked </IPrp> </IngR> <IngR name= " grated smoked cheddar cheese " unit= " cups " qty= " 1 1/2 " ></IngR> <IngR name= " Peruvian potatoes " unit= " pound " qty= " 1 " > <IPrp> unpeeled, diced and steamed </IPrp> </IngR> <IngR name= " Salt and pepper to taste " ></IngR> <IngR name= " thyme leaves " unit= " teaspoon " qty= " 1 " ></IngR> <DirS> <DirT> Preheat oven to 350 degrees F. Oil a 2-quart gratin dish. In a sautepan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat. In a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving. Yield: 4 to 6 servings </DirT> </DirS> <Natn> Native American (ish) </Natn> <Srce> PICK OF THE DAY SHOW #PD1C38 SOUTH AMERICAN GARDEN </Srce> <CpyR> Copyright 1999 TV FOOD NETWORK, G.P., </CpyR> </RcpE> <RcpE name= " CHEZ LOUIS POTATO PIE " author= " Copyright, 1999, David Liederman, All rights reserved " > <RTxt> <![CDATA[ * Exported from MasterCook * CHEZ LOUIS POTATO PIE Recipe By :Copyright, 1999, David Liederman, All rights reserved Serving Size : 8 Preparation Time :0:00 Categories : Potatoes To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Idaho or russet potatoes 24 tablespoons butter (4 sticks) 2 tablespoons coarsely chopped garlic 2 tablespoons finely chopped parsley Salt and freshly ground pepper to taste Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven. Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes. Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Yield: 8 to 10 servings Cuisine: " French " Source: " CHEF DU JOUR SHOW #DJ9579 " Copyright: " Copyright 1999 TV FOOD NETWORK, G.P., " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : NOT low fat Nutr. Assoc. : 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 8 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Potatoes </CatT> <CatT> To Send </CatT> </CatS> <IngR name= " Idaho or russet potatoes " unit= " pounds " qty= " 5 " ></IngR> <IngR name= " butter (4 sticks) " unit= " tablespoons " qty= " 24 " ></IngR> <IngR name= " coarsely chopped garlic " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " finely chopped parsley " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " Salt and freshly ground pepper to taste " ></IngR> <DirS> <DirT> Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven. Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes. Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Yield: 8 to 10 servings </DirT> </DirS> <Natn> French </Natn> <Srce> CHEF DU JOUR SHOW #DJ9579 </Srce> <CpyR> Copyright 1999 TV FOOD NETWORK, G.P., </CpyR> <Note> NOT low fat </Note> </RcpE> <RcpE name= " FRESH EGG PASTA " author= " Recipe Courtesy of Mario Batali " > <RTxt> <![CDATA[ * Exported from MasterCook * FRESH EGG PASTA Recipe By :Recipe Courtesy of Mario Batali Serving Size : 0 Preparation Time :0:00 Categories : Pasta dishes To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups unbleached all-purpose flour plus 1/2 cup 4 extra large eggs 1/2 teaspoon olive oil Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. Cuisine: " Italian " Source: " MOLTO MARIO SHOW #MB5730 " Copyright: " Copyright 1998 TV FOOD NETWORK, G.P., " Yield: " 1 pound " - - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 25g Total Fat; (64% calories from fat); 29g Protein; 3g Carbohydrate; 1000mg Cholesterol; 292mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Pasta dishes </CatT> <CatT> To Send </CatT> </CatS> <IngR name= " unbleached all-purpose flour plus 1/2 cup " unit= " cups " qty= " 3 1/2 " ></IngR> <IngR name= " extra large eggs " qty= " 4 " ></IngR> <IngR name= " olive oil " unit= " teaspoon " qty= " 1/2 " ></IngR> <DirS> <DirT> Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. </DirT> </DirS> <Natn> Italian </Natn> <Srce> MOLTO MARIO SHOW #MB5730 </Srce> <CpyR> Copyright 1998 TV FOOD NETWORK, G.P., </CpyR> <Yield unit= " pound " qty= " 1 " /> </RcpE> <RcpE name= " HARVEST PANCAKES " author= " CHEF DU JOUR #DJ9542 CHEZ RAY " > <RTxt> <![CDATA[ * Exported from MasterCook * HARVEST PANCAKES Recipe By :CHEF DU JOUR #DJ9542 CHEZ RAY Serving Size : 14 Preparation Time :0:00 Categories : Nuts Squash To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ground nuts (or walnuts) 1 tablespoon sugar 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1 cup milk (you can use nonfat or 2 percent) 1/2 cup steamed and mashed winter squash -- (about 1/2 pound uncooked. I love " sweet dumpling " ) 2 slightly beaten egg yolks 1 tablespoon cooking oil 2 egg whites Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown. Cuisine: " Americana " Source: " 1999 TV FOOD NETWORK, G.P., " Copyright: " 1998, Raymond G. DeForest Jr., All rights reserved " - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 14 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Nuts </CatT> <CatT> Squash </CatT> <CatT> To Send </CatT> </CatS> <IngR name= " ground nuts (or walnuts) " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " sugar " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " all-purpose flour " unit= " cup " qty= " 1 " ></IngR> <IngR name= " baking powder " unit= " teaspoons " qty= " 2 " ></IngR> <IngR name= " ground cinnamon " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " milk (you can use nonfat or 2 percent) " unit= " cup " qty= " 1 " ></IngR> <IngR name= " steamed and mashed winter squash " unit= " cup " qty= " 1/2 " > <IPrp> (about 1/2 pound uncooked. I love & quot;sweet dumpling & quot;) </IPrp> </IngR> <IngR name= " slightly beaten egg yolks " qty= " 2 " ></IngR> <IngR name= " cooking oil " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " egg whites " qty= " 2 " ></IngR> <DirS> <DirT> Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown. </DirT> </DirS> <Natn> Americana </Natn> <Srce> 1999 TV FOOD NETWORK, G.P., </Srce> <CpyR> 1998, Raymond G. DeForest Jr., All rights reserved </CpyR> </RcpE> <RcpE name= " RICOTTA " author= " Recipe courtesy Clifford Wright, " The Mediterranean Feast " " > <RTxt> <![CDATA[ * Exported from MasterCook * RICOTTA Recipe By :Recipe courtesy Clifford Wright, " The Mediterranean Feast " Serving Size : 0 Preparation Time :0:00 Categories : Cheese To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole cow's milk -- (4 quarts ) 2 cups goat's milk 2 cups heavy cream (preferably not ultra pasteurized) 5 tablespoons fresh lemon juice Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes. Cuisine: " Italian " Source: " COOKING LIVE PRIMETIME SHOW #CP0063 MEDIEVAL FEAST " Copyright: " Copyright 1999 TV FOOD NETWORK, G.P., " - - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Cheese </CatT> <CatT> To Send </CatT> </CatS> <IngR name= " cow's milk " unit= " whole " qty= " 1 " > <IPrp> (4 quarts ) </IPrp> </IngR> <IngR name= " goat's milk " unit= " cups " qty= " 2 " ></IngR> <IngR name= " heavy cream (preferably not ultra pasteurized) " unit= " cups " qty= " 2 " ></IngR> <IngR name= " fresh lemon juice " unit= " tablespoons " qty= " 5 " ></IngR> <DirS> <DirT> Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes. </DirT> </DirS> <Natn> Italian </Natn> <Srce> COOKING LIVE PRIMETIME SHOW #CP0063 MEDIEVAL FEAST </Srce> <CpyR> Copyright 1999 TV FOOD NETWORK, G.P., </CpyR> </RcpE> <RcpE name= " TORTELLONI DI TREVISO WITH FONDUTA DI PARMIGIANO " author= " Recipe Courtesy of Mario Batali " > <RTxt> <![CDATA[ * Exported from MasterCook * TORTELLONI DI TREVISO WITH FONDUTA DI PARMIGIANO Recipe By :Recipe Courtesy of Mario Batali Serving Size : 4 Preparation Time :0:00 Categories : Cheese Pasta dishes To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 heads Radicchio di Treviso 4 tablespoons virgin olive oil 1 medium red onion 1/2 cup grated Parmigiano-Reggiano plus 1/2 cup 2 bunches Italian parsley -- finely chopped to yield 1/2 cup Salt and pepper 1 tablespoon balsamic vinegar FRESH EGG PASTA -- rolled to thinnest setting on machine 1 cup whipping cream 2 egg yolks 1/4 teaspoon freshly grated nutmeg 8 tablespoons butter Chop radicchio into 1/4inch pieces, rinse and spin dry. In a 12inch to 14inch saute pan, heat olive oil until smoking over medium high heat. Add onion and cook until softened and light brown, about 6 to 7 minutes. Add radicchio and toss until very soft, about 6 to 7 more minutes. Remove from pan and allow to cool. Place in mixing bowl and add one half cup Parmesan, parsley, salt and pepper and balsamic vinegar and stir well. Cut pasta into 4inch squares. Place 1 tablespoon into center of each pasta square. Fold to form triangle and then fold ends together to form tortelloni. Continue until all pasta filling is finished. Bring six quarts water to boil and add 2 tablespoons salt. Place tortelloni in boiling water and lower heat to high simmer. Meanwhile, bring cream to boil in 1 quart saucepan. Remove from heat, add remaining 1/2 cup Parmesan, yolks and nutmeg and stir through. Drain tortelloni and place into 12inch to 14inch saute pan with butter and reserved radicchio and simmer over low heat. Place 3 tortelloni on each plate, spoon 2 tablespoons fonduta over the pasta and serve. Source: " MOLTO MARIO SHOW #MB5730 " Copyright: " TV food Network " - - - - - - - - - - - - - - - - - - - Per serving: 675 Calories (kcal); 68g Total Fat; (88% calories from fat); 11g Protein; 8g Carbohydrate; 500mg Cholesterol; 351mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Cheese </CatT> <CatT> Pasta dishes </CatT> <CatT> To Send </CatT> </CatS> <IngR name= " Radicchio di Treviso " unit= " heads " qty= " 4 " ></IngR> <IngR name= " virgin olive oil " unit= " tablespoons " qty= " 4 " ></IngR> <IngR name= " red onion " unit= " medium " qty= " 1 " ></IngR> <IngR name= " grated Parmigiano-Reggiano plus 1/2 cup " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " Italian parsley " unit= " bunches " qty= " 2 " > <IPrp> finely chopped to yield 1/2 cup </IPrp> </IngR> <IngR name= " Salt and pepper " ></IngR> <IngR name= " balsamic vinegar " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " FRESH EGG PASTA " code= " R " > <IPrp> rolled to thinnest setting on machine </IPrp> </IngR> <IngR name= " whipping cream " unit= " cup " qty= " 1 " ></IngR> <IngR name= " egg yolks " qty= " 2 " ></IngR> <IngR name= " freshly grated nutmeg " unit= " teaspoon " qty= " 1/4 " ></IngR> <IngR name= " butter " unit= " tablespoons " qty= " 8 " ></IngR> <DirS> <DirT> Chop radicchio into 1/4inch pieces, rinse and spin dry. In a 12inch to 14inch saute pan, heat olive oil until smoking over medium high heat. Add onion and cook until softened and light brown, about 6 to 7 minutes. Add radicchio and toss until very soft, about 6 to 7 more minutes. Remove from pan and allow to cool. Place in mixing bowl and add one half cup Parmesan, parsley, salt and pepper and balsamic vinegar and stir well. Cut pasta into 4inch squares. Place 1 tablespoon into center of each pasta square. Fold to form triangle and then fold ends together to form tortelloni. Continue until all pasta filling is finished. Bring six quarts water to boil and add 2 tablespoons salt. Place tortelloni in boiling water and lower heat to high simmer. Meanwhile, bring cream to boil in 1 quart saucepan. Remove from heat, add remaining 1/2 cup Parmesan, yolks and nutmeg and stir through. Drain tortelloni and place into 12inch to 14inch saute pan with butter and reserved radicchio and simmer over low heat. Place 3 tortelloni on each plate, spoon 2 tablespoons fonduta over the pasta and serve. </DirT> </DirS> <Srce> MOLTO MARIO SHOW #MB5730 </Srce> <CpyR> TV food Network </CpyR> </RcpE> <RcpE name= " ULTIMATE MACARONI AND CHEESE " author= " Recipe courtesy Erik Blauberg, 21 Club, New York City " > <RTxt> <![CDATA[ * Exported from MasterCook * ULTIMATE MACARONI AND CHEESE Recipe By :Recipe courtesy Erik Blauberg, 21 Club, New York City Serving Size : 0 Preparation Time :0:00 Categories : Cheese Pasta dishes To Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 4 tablespoons minced onions 4 tablespoons sweet butter 4 tablespoons flour 10 ounces milk 3 ounces white wine 1/2 teaspoon Hungarian paprika 6 ounces sharp white cheddar 3 ounces gruyere cheese Fresh ground nutmeg -- to taste Salt and fresh ground white pepper to taste 3/4 pound cooked macaroni In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Source: " COOKING LIVE PRIMETIME SHOW NUMBER CP0057 FINER DINER FARE " Copyright: " Copyright 1999 TV FOOD NETWORK, G.P., " - - - - - - - - - - - - - - - - - - - Per serving: 1313 Calories (kcal); 53g Total Fat; (38% calories from fat); 55g Protein; 138g Carbohydrate; 132mg Cholesterol; 434mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Cheese </CatT> <CatT> Pasta dishes </CatT> <CatT> To Send </CatT> </CatS> <IngR name= " vegetable oil " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " minced onions " unit= " tablespoons " qty= " 4 " ></IngR> <IngR name= " sweet butter " unit= " tablespoons " qty= " 4 " ></IngR> <IngR name= " flour " unit= " tablespoons " qty= " 4 " ></IngR> <IngR name= " milk " unit= " ounces " qty= " 10 " ></IngR> <IngR name= " white wine " unit= " ounces " qty= " 3 " ></IngR> <IngR name= " Hungarian paprika " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " sharp white cheddar " unit= " ounces " qty= " 6 " ></IngR> <IngR name= " gruyere cheese " unit= " ounces " qty= " 3 " ></IngR> <IngR name= " Fresh ground nutmeg " > <IPrp> to taste </IPrp> </IngR> <IngR name= " Salt and fresh ground white pepper to taste " ></IngR> <IngR name= " cooked macaroni " unit= " pound " qty= " 3/4 " ></IngR> <DirS> <DirT> In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. </DirT> </DirS> <Srce> COOKING LIVE PRIMETIME SHOW NUMBER CP0057 FINER DINER FARE </Srce> <CpyR> Copyright 1999 TV FOOD NETWORK, G.P., </CpyR> <Note> If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown. </Note> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
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