Guest guest Posted October 30, 2003 Report Share Posted October 30, 2003 * Exported from MasterCook * Garlic and Leek Ditalini (Italian) Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces ditalini pasta 2 tablespoons butter 1/2 cup chopped leek 1 clove garlic -- minced 1/2 cup heavy cream 1 cup freshly grated Romano cheese 1 pinch black pepper (optional) 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2 Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper. Source: " Allrecipes, Submitted by Ryan MacMichael " Start to Finish Time: " 0:30 " T(Cooking): " 0:20 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 17g Fat (91.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. NOTES : While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Leek Lasagna Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz Lasagna noodles 1 Large leek -- chopped 5 Scallions -- chopped 1/3 cup Chopped fresh dill 1 cup Low-fat cottage cheese 4 Eggs -- beaten 3 tbs Whole wheat flour 1/4 cup Vegetable stock 1 Large onion -- chopped 1/2 cup Chopped fresh parsley 1 1/2 lb Spinach -- steam and chop 1 cup Crumbled feta cheese 3 tbs Butter 2 1/2 cup Skim milk 1/4 cup Grated Parmesan cheese Cook lasagna noodles in boiling water until al dente. Drain and rinse under cold water until cool. Spread out flat and cover so they do not dry out. Place stock in skillet, add leeks, onions and scallions. Cook over low heat until soft, but do not brown. Add parsley and dill, stir until the parsley is wilted. Drain spinach and press out excess moisture, stir into onion mixture and set over heat for a minute or two to drain any remaining moisture. Turn into bowl and add cottage, cheese, feta and eggs. Melt butter in skillet, stir in flour and continue stirring over low heat for 2-3 minutes, gradually add milk, stirring until sauce thickens. Stir in Parmesan cheese, remove from heat. Place 1/2 cup of white sauce in bottom of a 9x13 pan. Add a layer of noodles (1/4 of noodles) and spread 1/3 of spinach mixture over noodles. Repeat layering twice, top with remaining noodles, top with remaining white sauce. Bake for 25 minutes at 350 F. Allow to stand 15 minutes before cutting into serving size pieces. Source: " Amanda, rec.food.groups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2927 Calories; 101g Fat (30.6% calories from fat); 145g Protein; 369g Carbohydrate; 37g Dietary Fiber; 1002mg Cholesterol; 3954mg Sodium. Exchanges: 18 1/2 Grain(Starch); 7 1/2 Lean Meat; 10 1/2 Vegetable; 2 1/2 Non-Fat Milk; 14 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Leek Patties Recipe By :The Jewish Holiday Kitchen by Joan Nathan Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds leeks 2 large potatoes -- peeled and boiled 3 eggs Salt and pepper to taste 1/2 cup grated Romano cheese Vegetable oil for frying Wash the leeks carefully. Dice the white base and part of the green leaves. Parboil in salted water for 5 minutes. Drain. Using a potato masher or food processor, mash the potatoes. Add the leeks, blending them in well. Add the eggs, salt and pepper to taste, and Romano cheese. Blend well. Heat some oil in a heavy frying pan. When the oil is sizzling (375º), drop the leek patties in by tablespoonfuls. Fry until golden brown on each side. Drain on paper towels. Yield: " 12 patties " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 5g Fat (30.9% calories from fat); 8g Protein; 17g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Italian Leek Patties Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 leeks -- cleaned 1 onion 3 tb oil 4 slice white bread -- cubed 1/4 c milk 2 tb flour 1 egg 1 salt and pepper to taste 1 oil for frying Clean leeks very well. Cook in boiling salted water until soft and tender. Drain well and grind or puree. Saute fine chopped onion in oil. Add leeks, bread which has been soaked in the milk and squeezed dry, flour, seasoning and egg. Shape into small balls and press to flatten. Fry in hot oil on both sides. Note: you may need more or less flour to make the right consisitency . Source: " Chef2Chef.Com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1830 Calories; 167g Fat (81.0% calories from fat); 12g Protein; 76g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 176mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 33 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lasagna with Leeks and Red Roasted Peppers (Italian) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T. olive oil 4 C. chopped leeks 2 red peppers...roasted 1 lb. mushrooms sliced 1/4 C. fresh basil 3 C. your favorite pasta sauce 2 C. ricotta cheese 2 eggs 1/3 C. parmesan cheese 1 C. mozzarella cheese 8 oz. no boil lasagna noodles Topping: 2/3 C. parmesan cheese 1/2 C. mozzarella cheese Preheat oven to 350°F. Spray a 8 x 12 x 2 inch pan with cooking spray. In a large skillet, add the oil. Add the leaks and saute for about 5 minutes. Add the roasted red peers and saute another 3 minutes. Set aside. Add the mushrooms to the pan and saute for 3 - 4 minutes. Return the leek mixture to the pan and the basil. Stir to blend thoroughly. Remove form heat and set aside. In a mixing bowl, combine the ricotta cheese and eggs. Add the cup of mozzarella and the 1/3 cup of parmesan cheese. Mix well. Spread 1/2 C. of the pasta sauce on the bottom of the prepared pan. Place a layer of noodles on top. Top with half of the sauteed vegetables, 1 cup of the pasta sauce and half of the ricotta cheese mixture. Repeat with another layer, using half of the remaining sauce. For the final layer, place a layer of the noodles followed by the remaining pasta sauce. Sprinkle with the topping ingredients. Cover with foil and bake for 40 minutes. Remove the foil the last 10 minutes of baking. Allow to set for 10 minutes before serving. Source: " http://www.thatsmyhome.com/farmers/ " Copyright: " That's My Home © 2000 - 2003 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 503 Calories; 44g Fat (78.8% calories from fat); 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 349mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 7 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leek Pie (Greek) Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium leeks 3 T. olive oil 3/4 C. whole-wheat flour 1 t. salt pepper to taste 4 eggs -- beaten 1 C. milk 1/2 lb. feta -- crumbled Preheat the oven to 375°F. Strip all the coarse outer leaves and the tops from the leeks. Wash them, then slice the white and tender green parts into 1/2-inch discs. In a frying pan, heat the oil over a medium burner and saute the leeks in it for 5-6 minutes or until they are slightly tender. Do not let them take more than a little color. In a mixing bowl, combine the flour, salt and pepper and make a well in the center into which you pour the beaten eggs and milk. Whisk until smooth -- about 1 minute -- then stir in the crumbled feta and leeks. Grease a 9-inch quiche dish or pie pan with olive oil, then pour in the mixture. Bake for 45-50 minutes or until a knife blade inserted in the center comes out clean. This pie can be served warm or cold. If serving warm, let it rest for 5-10 minutes before cutting it. Source: " http://www.thatsmyhome.com/farmers/ " Copyright: " That's My Home © 2000 - 2003 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1354 Calories; 135g Fat (88.2% calories from fat); 10g Protein; 31g Carbohydrate; 4g Dietary Fiber; 156mg Cholesterol; 517mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 26 1/2 Fat. NOTES : This quick pie has no pastry crust, but during cooking the edges develop a crustlike texture. Leeks should be thoroughly washed to remove grit and sand which accumulates under the outer layers of the leaves. If desired, split the leek in half lengthwise to aid in the removal of grit. Leeks are then ready for use. Avoid overcooking which makes them tough. They have acquired fame in soups and stews, but exhibit their versatility served au gratin, creamed, sautéed alone or in combination with other fresh vegetables. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Exclusive Video Premiere - Britney Spears Quote Link to comment Share on other sites More sharing options...
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