* Exported from MasterCook * Wild Rice Pilaf Recipe By :n/a Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups wild rice 1/2 cup onion -- finely chopped 2 tablespoons butter 2 1/2 cups chicken broth 2 1/2 cups apple cider 1/4 cup dried apricots -- chopped 1/3 cup minced parsley Salt -- to taste Freshly ground black pepper -- to taste Rinse wild rice well with cool water, and drain. In a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, stir or shake almonds until golden, 3 to 4 minutes. Pour from pan. Add onion, celery, and butter to pan. Stir often over medium-high heat until vegetables are lightly browned, about 10 minutes. Stir in wild rice, broth, and apple cider. Bring to a boil, cover, reduce heat, and simmer until grains begin to split and rice is tender to bite, 1 1/4 to 1 1/2 hours. Drain any liquid. Stir apricots and parsley into wild rice pilaf. Pour into a wide bowl. Add salt and pepper to taste. This recipe yields about 8 1/2 cups; 8 to 10 servings. Source: "Sunset Magazine, November 1999" S(Formatted for MC6): "10-18-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright: "© Sunset Publishing Corporation, 1999" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 4g Fat (13.0% calories from fat); 9g Protein; 50g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 276mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Panna Cotta Recipe By :Gale Gand Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons water 1 tablespoon powdered gelatin 4 cups heavy cream 1/2 vanilla bean -- split lengthwise 1/2 cup sugar Mixed berries Satin chocolate sauce -- recipe follows 2 ounces unsweetened chocolate 4 1/2 Ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours. Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave. To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 801 Calories; 70g Fat (75.0% calories from fat); 5g Protein; 48g Carbohydrate; 1g Dietary Fiber; 218mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 14 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Gratin Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : ***** Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- (1/2 stick) 4 cups yellow onions -- chopped (2 large) 1/4 cup flour 1/4 teaspoon nutmeg -- grated 1 cup heavy cream 2 cups milk 3 pounds frozen chopped spinach -- defrosted (5 (10-ounce) packages) 1 cup Parmesan cheese -- grated 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup Gruyere cheese -- grated Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 350 Calories; 25g Fat (60.7% calories from fat); 15g Protein; 21g Carbohydrate; 7g Dietary Fiber; 80mg Cholesterol; 1084mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Slow Roast Beef Tenderloin Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds beef tenderloin -- trimmed kosher salt freshly ground black pepper 25 sprigs thyme heat oven to 250'. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1001 Calories; 79g Fat (71.8% calories from fat); 62g Protein; 9g Carbohydrate; 5g Dietary Fiber; 242mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 10 1/2 Fat. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sauteed Foie Gras Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds foie gras -- slice and chilled mesclun 2 baguette -- sliced thin pistachios - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2486 Calories; 27g Fat (10.0% calories from fat); 80g Protein; 471g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol; 5525mg Sodium. Exchanges: 31 Grain(Starch); 5 1/2 Fat. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Roasted Fruit Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pears 6 apples 6 apricots 4 nectarines - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 1g Fat (5.7% calories from fat); 1g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 2 Fruit. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Red Wine Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons unsalted butter 6 shallots 2 cups dry red wine -- merlot or cabernet 2 tablespoons red wine vinegar 5 sprigs thyme 4 cups beef broth -- low salt - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 7g Fat (58.2% calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 681mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Potatoes Mousseline Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter -- melted 3 pounds russet potato -- peeled and quartered kosher salt 3/4 cup whole milk 1 cup heavy cream -- whipped freshly ground black pepper - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 20g Fat (54.1% calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 34mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 4 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pan Roasted Duck Breast Recipe By :Emeril Legasse Serving Size : 6 Preparation Time :0:00 Categories : ***** Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 duck breasts Seasoning 1 tablespoon olive oil Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fat. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Lobster Passionfruit tart Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lobster tails 2 passion fruit pastry dough - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 545 Calories; 5g Fat (9.2% calories from fat); 107g Protein; 11g Carbohydrate; 4g Dietary Fiber; 539mg Cholesterol; 1688mg Sodium. Exchanges: 14 1/2 Lean Meat; 1/2 Fruit. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Kobe Beef Kebabs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound kobe beef ginger soy sauce - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 * Exported from MasterCook * JULIA CHILD'S MACAROONS Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Almond paste 1 cup Sugar 1/4 teaspoon Almond extract 1 pinch Salt 1/4 egg whites -- (to 3/8 cup) *< Directions* *>* cut canned almond paste into 1/2 " pieces. process on and off until it's the texture of brown sugar. add sugar and blend. add extract, salt, and 1/4 C egg white. Process until no lumps remain. the dough should not be stiff, but hold it's mass on an inverted spoon. for a crisp shell and soft interior, add a bit more egg white up to the full 3/8 cup. beat in bowl with a wooden spoon until creamy and flexible. line cooky sheet with brown paper. drop small blobs on the paper, leave room around them, they spread. smooth the tops. (optional, at this point, you may decorate each with a sliver of glaceed cherry) Bake both cookie sheets at once in a 325 oven for 20 -30 minutes, depending on size. switch position of cookie sheets after about 12 or 15 minutes. They are done when lightly golden browned and crusty. Let cool on paper. when cool, turn paper up side down, dampen the back of the paper to release the macaroons. dry on a rack for another 30 minutes. Then store airtight or freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1818 Calories; 63g Fat (30.0% calories from fat); 21g Protein; 308g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 169mg Sodium. Exchanges: 7 Grain(Starch); 0 Lean Meat; 12 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Choux Puffs - jcwtc Recipe By :The Way to Cook - Julia Child Serving Size : 6 Preparation Time :0:30 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3 ounces unsalted butter 1 teaspoon salt 1 cup flour 1 cup eggs 1 egg -- beaten 0. Preheat oven to 425'. Lightly butter baking sheets. 1. Bring water to boil in 2-quart saucepan, with butter and seasoning. As soon as butter melts, remove pan from heat, pour in all the flour at once, and vigorously beat it in. As soon as blended, beat over moderate heat for a minute or more, until the pastry balls up, cleans itself off the sides of the pan, and begins to film its bottom. 2. Turn pastry into bowl of electric mixture and stir for 30 seconds to cool it off briefly. Blend in eggs, one at a time. When fully blended, pastry should just hold its shape when lifted in the spoon. 3. Beat cheese into warm pastry. Form and bake the puffs, brushing top of each with egg glaze. Bake 15 minutes, until puffed, crisp, and brown. Note: Puffs freeze and reheat beautifully. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 17g Fat (60.2% calories from fat); 9g Protein; 16g Carbohydrate; 1g Dietary Fiber; 263mg Cholesterol; 435mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2 Fat. NOTES : Makes 36 puffs Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mousse Recipe By :Maida Heatter's Book of Great Desserts Serving Size : 6 Preparation Time :3:30 Categories : Desserts Make Ahead Nodairy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bittersweet chocolate 1 tablespoon instant coffee 1/3 cup boiling water 5 large egg -- separated salt chocolate cups Break up chocolate into small pieces. Dissolve coffee in boiling water and pour over chocolate. Melt chocolate in microwave or over low heat. Stir with whisk until smooth. Set aside to cool slightly. In a small bowl, beat egg yolks at high speed until pale-lemon colored. Reduce speed and gradually add chocolate, beating only until smooth. Add salt to egg whites and beat in clean bowl until they hold a definite shape but are not dry. Gently fold egg whites into chocolate mixture, until no whites show. Pour mousse into individual serving dishes or large bowl. Cover and refrigerator 3 to 6 hours or overnight. Serve with whipped cream flavored with 1 T. instant coffee and 1/4 C. powdered sugar. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 25g Fat (73.6% calories from fat); 9g Protein; 11g Carbohydrate; 6g Dietary Fiber; 177mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Puffs - jcwtc Recipe By :The Way to Cook - Julia Child Serving Size : 6 Preparation Time :0:30 Categories : ***** Appetizers Cheese Clb-Dinners Make Ahead Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3 ounces unsalted butter 1 teaspoon salt 1 cup flour 5 large eggs 1 cup Gruyere cheese -- finely grated 0. Preheat oven to 425'. Lightly butter baking sheets. 1. Bring water to boil in 2-quart saucepan, with butter and seasoning. As soon as butter melts, remove pan from heat, pour in all the flour at once, and vigorously beat it in. As soon as blended, beat over moderate heat for a minute or more, until the pastry balls up, cleans itself off the sides of the pan, and begins to film its bottom. 2. Turn pastry into bowl of electric mixer and stir for 30 seconds to cool it off briefly. Blend in eggs, one at a time. When fully blended, pastry should just hold its shape when lifted in the spoon. 3. Beat cheese into warm pastry. Form the puffs on a lightly greased cookie sheet using a large teaspoon of batter for each puff, topping each with a small pinch of cheese. Bake 15 minutes, until puffed, crisp, and brown. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 22g Fat (62.6% calories from fat); 13g Protein; 16g Carbohydrate; 1g Dietary Fiber; 228mg Cholesterol; 477mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fat. NOTES : Makes 36 puffs. Puffs freeze and reheat beautifully. 5 large eggs = 1 cup Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Butternut Squash & Apple Soup - lc-sso Recipe By :Look & Cook Splendid Soups Serving Size : 6 Preparation Time :2:00 Categories : Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 clove garlic -- finely chopped 1 ginger root -- 1" slice 3 pounds butternut squash -- or frozen puree 3/4 pound tart apples 1/2 lemon 3 tablespoons unsalted butter salt and pepper 1 quart chicken stock 1/4 cup apple juice 1 cup heavy cream -- ??? Finely chop ginger. Peel and core apples and squash. Cut into 3/4" chunks. Melt butter in large pot. Add onion, garlic, and ginger root and cook, stirring, until the onion is soft, 2-3 minutes. Stir cubes of apple and squash into pot. Season to taste with salt and pepper. Pour in stock and bring to a boil Cover and simmer gently, stirring occasionally, until squash and apples are very tender, about 40 minutes. Remove soup from heat, let cool slightly, then puree it. Reheat soup, then add apple juice and stir well to mix. If soup is too thick add a little more stock. Serve in warmed soup bowls, garnished with seasoned croutons. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 21g Fat (54.1% calories from fat); 4g Protein; 36g Carbohydrate; 5g Dietary Fiber; 70mg Cholesterol; 1459mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat. NOTES : Goes well with spicy or curried croutons. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0