Recipe: Letter R Recipes (13)

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Letter R Recipes - 2000-10-24 (13)

Larry,.SC (08:58:22) :

Title: Rice Paper Wrapped Halibut Roasted With Foie Gras

4 lg Round rice wrappers
4 Halibut fillets - (6 oz ea)
8 oz Foie gras mousse - see below
12 long Chive batons
Salt -- to taste
Freshly-ground black pepper - to taste
Gingered Spaghetti Squash -- see * Note
Wild Mushroom Ragout -- see * Note
Chives -- for garnishing
Truffle oil - for garnishing

FOIE GRAS MOUSSE
8 oz Fresh foie gras, B or C grade
1 whole Egg
1/4 c Heavy cream
1 ts White truffle oil
4 oz Skinless chicken breast -- diced
1 tb Finely-chopped chives
Salt -- to taste
Freshly-ground black pepper - to taste

* Note: See the "Gingered Spaghetti Squash" and "Wild Mushroom
Ragout" recipes which are included in this collection.

For the foie gras mousse, in a processor, puree the foie gras,
egg, cream, truffle oil and chicken until smooth. Transfer the
mousse to a chilled bowl and fold in the chives and season with
salt and pepper. Set aside. Spread foie mousse on each fillet and
top with 3 chives. Soak the rice wrappers in warm water until
soft, about 3 minutes, then lay on a dry, clean hand towel. Place
halibut, foie-side down in the middle of the wrapper and fold in
bottom side first. Then fold in the 2 sides followed by the top.
Let rest on folded side for 5 minutes before cooking. These can
be made 4 hours in advance. In a non stick pan, coat with a
little oil and sear folded side first, about 3 minutes. This will
seal the package. Flip over and sear the foie side until brown.
Flip back over and toast in a 400 degree oven for about 8 to 10
minutes. On a large plate, place small mound of Gingered
Spaghetti Squash in the middle. Surround with Wild Mushroom
Ragout and garnish with truffle oil and chives. This recipe
yields 4 servings.

Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian
River, Pinot Noir, 1995

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD
NETWORK - (Show # MT-1A30)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
01-22-1999

Larry,.SC (08:49:50) :

Title: Red Curry Mussels Over Noodles
Categories: Asian
Yield: 6

Salt, as needed
1 lb fresh thin Chinese egg noodles
2 can coconut milk - (13 1/2 Ounce ea), unshaken
2 tb Red Curry Paste, or to taste, (see recipe)
2 ts palm sugar or dark brown sugar
2 1/2 tablespoons Thai fish sauce
2 1/2 pounds fresh mussels in the shell
8 kaffir lime or other citrus leaves
1 c fresh Thai basil or regular basil leaves
4 sm fresh red chili peppers, seeded and sliced
Fresh cilantro sprigs

Fill a large pot three-fourths full with water, bring to a boil
and salt it liberally. Gently pull the strands of noodles apart,
then drop them into the boiling water, stirring to separate the
strands. Bring to a second boil and cook for 1 minute longer.
Pour the noodles into a colander and rinse thoroughly with cold
running water. Drain well and transfer to a large bowl. Do not
shake the cans of coconut milk before opening. There should be a
thick layer of cream on the top of each. Spoon off 1/2 cup of the
thick cream from the top of each can and place in a wok or heavy
pot. Place over medium-high heat and stir until the cream becomes
oily and aromatic, about 3 minutes. Add the Red Curry Paste and
simmer over medium heat, stirring frequently, until the sharp
fragrances mellow, about 3 minutes. Add the palm or brown sugar,
fish sauce and the remaining coconut milk; stir well and simmer
for 5 minutes longer. Meanwhile, scrub and debeard the mussels
under cold running water. Discard any mussels that do not close
to the touch. Bring the coconut milk sauce to a boil and add the
mussels, lime or citrus leaves, basil and chilies. Cover and
cook, shaking the pan occasionally, until the shells open, about
2 minutes. Meanwhile, refill the large pot three-fourths full
with water and bring to a boil. Drop the reserved noodles into
the water for a few seconds to reheat, then drain and divide the
noodles among 6 warmed soup bowls. Ladle the mussels and sauce
over the noodles, discarding any mussels that did not open.
Garnish with cilantro sprigs and serve hot. This recipe yields 6
servings. Comments: In Thailand, dishes like this one are
commonly ordered in open-air seafood markets, where local vendors
cook customers' just-purchased seafood and vegetables in whatever
style they request. At home, with premade curry paste on hand,
this dish will take only about 10 minutes to prepare. Source:
"Thai Recipes at http://www.cooking.com/recipe"
(Formatted for MC5): "05-04-2000 by Joe Comiskey - "

recipelink.com (06:43:35) :
Raspberry Meringues
Recipe By : Cecelia Rubio--winner at Del Mar County Fair, 1993
Serving Size : 36

3 large egg whites -- room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring

Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add preserves (not jelly) and food coloring; beat one minute at high speed. Pipe meringue with pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets. Bake for 2 hours. Cool completely then remove from paper.

Makes 3 dozen

recipelink.com (06:38:59) :
RAISIN SPICE CAKE
SOURCE: Nancy Johnson, Milton, PA, Reminisce Magazine Sept/Oct 92

2 c raisins
1 1/2 c water
1/2 c shortening
2 c packed brown sugar
3 c all-purpose flour
1 t ground cinnamon
1 t ground cloves
1/4 t ground nutmeg
1/2 t salt
1 c buttermilk or sour milk
1 t baking soda
3 eggs, beaten
confectioner's sugar

In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid. In a mixing bowl, cream shortening and sugar. Combine flour, cinnamon, cloves, nutmeg, and salt; set aside. Combine milk, soda, eggs, and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13" x 9" x 2" baking pan. Bake at 350 degrees for 35 to 40 minutes or until cake tests done. Cool on a wire rack. Just before serving, sprinkle with confectioner's sugar.

Yield: 12 to 15 Servings

recipelink.com (06:37:29) :
Raisin Peanut Clusters
Recipe By : Michelle M. Davis

1 Cup Semisweet Chocolate -- (6 oz.)
1 Can Sweetened Condensed Milk -- (14 oz.)
1 Dash Salt
1 Cup Seedless Raisins
1 Cup Shelled Roasted Peanuts

Melt chocolate in top part of double broiler over hot water. Add milk and salt, cook for 10 minutes or until thickened. Stir constantly. Add raisins and peanuts. Drop from tablespoon onto wax paper. Refrigerate until firm.

Makes about 20 clusters

recipelink.com (06:36:09) :
Raisin Crisscross Cookies
Recipe By : Cookbook Publishers, Inc.
Serving Size : 36

1/2 c margarine -- softened
1 egg white -- whipped
1 tbsp skim milk
1/2 tsp lemon extract
2 1/4 c unbleached flour
3/4 c granulated sugar
1/2 c raisins
3/4 tsp cream of tartar
3/4 tsp baking soda
2 tsps cinnamon

Preheat oven to 400. In a mixing bowl, combine margarine, egg white, milk, and extract. In another mixing bowl, combine flour, sugar, raisins, cream of tartar, baking soda, and cinnamon. Roll into balls. Place balls 3" apart onto unprepared baking sheet. Flatten with a fork dipped sugar, making a crisscross pattern. Bake for 10 minutes.

recipelink.com (06:35:07) :
Rainy Day Soup
Recipe By : Nathalie Dupree
Serving Size : 8

4 Tablespoons olive oil
2 large onions -- sliced
2 medium carrots -- sliced
6 cloves garlic -- minced
2 medium zucchini -- sliced
3 cups chicken stock
28 ounces tomatoes, canned -- with juice
1/4 teaspoon red pepper flakes
1/2 can fettuccine -- uncooked
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon salt

In Dutch oven, heat olive oil and saute onions and garlic. Add carrots and zucchini and cook covered 8-10 minutes on low. Add stock, tomatoes, pepper flakes and simmer 1/2 hour. Stir in seasonings and pasta, return to a low boil and cook 10-12 minutes, until pasta is done.

recipelink.com (06:33:53) :
1 cup Light corn syrup
1 cup Sugar
1 package Strawberry gelatin powder -- or lime gelatin
1 1/2 cups Salted peanuts -- coarsely
chopped
Red or green food coloring
1/2 cup Unpopped popcorn

Turn the popped corn into bowl and add peanuts if desired In a one quart saucepan combine corn syrup, and sugar. Cook, stirring with a wooden spoon, until sugar dissolves. Without stirring bring mixture to a full rolling boil. Remove from heat and add gelatin.
Stir until dissolved and add food coloring. Pour over popcorn and mix. Butter hands and form into balls.

Ingrid.F,.Norway (02:36:00) : Reindeer - shavings.

1 lb reindeer meat, half-thawed
2 onions
1 tin canned mushrooms
cup water
1 cup sour cream
a pinch of thyme
10 juniper berries, crushed
salt and pepper

Shave the meat with a sharp knife (while the meat is still a little frozen) into thin slices. They may be small and uneven, like shavings. Don't thaw it. Fry 1/3 of the meat in butter or margarine over high heat until brown with crisp edges. It should take only a few minutes. Add a little salt and pepper to meat while browning. Transfer to a pot, add a little water to the pan and deglaze. Add water and drippings to the pot. Repeat twice.
Cut onion in slices, simmer in a little butter until golden, add to pot. Add a tin of mushrooms, water and all. Add a pinch of thyme and some crushed juniper berries. Let simmer for 10 - 15 minutes. Add sour cream, simmer for another 10 minutes. May be thickened with a little cornstarch.

Serve with plain mashed potatoes, a green veggie like broccoli or Brussels sprouts, and cranberry sauce or rowan jelly.

The recipe also works for other game, like elk or moose.Kelly~WA (01:50:07) :
Old-Fashioned Rice Pudding

4 cups milk
1 cup Original Minute Rice or Minute Premium Long
Grain Rice
1/4 cup raisins (optional)
1 egg, well beaten
1 (4 serving size) package Jell-O Vanilla or Coconut
Cream Flavor Pudding and Pie Filling (NOT instant)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Combine milk, rice, pudding mix, raisins and egg in a saucepan. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg; serve warm. Makes 10 servings.

Kelly~WA (01:49:32) :
DOLE RAISIN PINEAPPLE MUFFINS

1/2 c Brown sugar, packed
1/4 c Margarine
1 Egg
3/4 c DOLE Pineapple Juice
1 t Grated orange peel
1 1/2 c All-purpose flour
1/2 c Whole wheat flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground cinnamon
1 c Raisins

BEAT sugar and margarine until light and fluffy. Beat
in egg, juice and orange peel. COMBINE remaining
ingredients; stir into juice mixture until moistened.
Spoon batter into six muffin cups coated with cooking
spray. BAKE at 375'F. 25 minutes. Cool on rack; serve
warm.

Prep Time: 20 minutes. Bake Time: 25 minutes.

Kelly~WA (01:49:11) :
BANANA RAISIN WALNUT MUFFINS

1 c +2 T. flour
1/2 c Nonfat dry milk powder
1/4 c Brown sugar -- firmly packed
2 ts Baking powder
1/4 ts Nutmeg
1/2 ts Baking soda
1 c +2 T. buttermilk
1 Egg -- lightly beaten
1/4 c Less 2 t. vegetable oil
2 tb Sweet whipped butter, melted
1 Banana -- ripe, mashed
1/2 c Golden raisins -- plumped
1 oz Walnuts -- chopped

Preheat oven to 400. Spray 12 muffin cups with
nonstick spray. In medium mixing bowl combine flour,
milk powder, sugar, baking powder, baking soda and
nutmeg; stir to combine and set aside. In small bowl,
combine buttermilk, egg, oil, and butter and stir
until blended; stir in dry ingredients. Add banana,
raisins, and walnuts and stir to combine (mixture will
be lumpy). Fill each baking cup with an equal amount
of batter and bake for 15 minutes (until golden brown
and a toothpick inserted in center comes out dry).
Transfer muffins from pan to wire rack and cool. Makes
12 servings, 1 muffin each.

One muffin equals 1/4 protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30 optional calories.

Kelly~WA (01:48:56) :
RAISIN MUFFINS

1 c Cereal, unsweetened
3/4 c Milk
1 c Flour
2 1/2 ts Baking powder
1/2 ts Salt
1/4 c Sugar
1/2 c Raisins
1/2 c Walnuts, chopped
1 Eggs
1/4 c Oil

Finely chopped pitted dates may be substituted to get
Date Muffins. If using sweetened cereal, omit sugar.

Preheat oven to 400. Grease 12 muffin cups. Mix
cereal and milk. Let stand a few minutes until most of
the milk is absorbed.

Sift flour, baking powder, salt, and sugar into a
medium-sized bowl. Stir to mix well. Add raisins and
nuts; toss to mix. Add egg and oil to soaked cereal
and beat well with fork. Pour into flour mixture and
stir only until dry ingredients are moistened. Batter
will be lumpy.

Drop batter into prepared pans, filling each cup 2/3
full. Bake 15 minutes, or until browned. Remove from
pan and serve immediately.