Current Shareware 1994 January

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Text File | 1993-09-04 | 16KB | 416 lines

█ █ █ █ ░ █▀▀█ ▀▀▀█ ░ █▀▀█ ▀▀▀█ ░ █▀▀█ ▀▀▀█ ░ █▀▀█ ▀▀▀█ ░ █░ █ ░ █▀▀█ ░ █░ █ ░ █▀▀█ ░ █░ █ ░ █▀▀█ ░ █░ █ ░ █▀▀█ ░ ▀░ ▀ ░ ▀▀▀▀ ░ ▀░ ▀ ░ ▀▀▀▀ ░ ▀░ ▀ ░ ▀▀▀▀ ░ ▀░ ▀ ░ ▀▀▀▀ ░░ ░░ ░░░░ ░░ ░░ ░░░░ ░░ ░░ ░░░░ ░░ ░░ ░░░░ ----------------------------------------------------------------------- Great. Since the restaurant is still in business, I checked with the owners to make sure it was okay to pass around the recipes. They said sure, as long as I gave credit. So I hope you don't mind if I mention that these recipes are from I Fratelli Restaurant, corner of Hyde and Green, San Francisco, and Tre Fratelli Restaurant, corner of Steiner and Sutter, also San Francisco, and were originally developed by Johnny and Peter Huson, the owners. Oh, one other note: these were originally recipes for single servings. Single -huge= servings, the kind that fill a good sized plate. I've made them into two servings (mainly by saying "this serves two"), figuring that they could be supplemented by a small salad, if need be. ---------- Recipe via Meal-Master (tm) v7.06 Title: Fettucini Carbonara ala Fratelli Categories: Italian, Pasta Servings: 2 3 sl Bacon, cut into 1" pieces 1/2 c Romano cheese, grated 3 tb Onion, diced 1 Egg yolk 4 Garlic cloves, crushed 2 x Servings fettucini, cooked 3/4 c White wine Chopped parsley for garnish 3/4 c Half-and-half In an 10" pan, fry the bacon until the fatty portions are just beginning to turn clear. Add the onion, and saute over high heat until the onion is translucent. Drain off the fat, remove the bacon and onion, and set aside. Add the garlic to the pan, and deglaze the pan with the wine, scraping up any bacon leavings. Simmer for about 1 minute. Add the half-and-half to the pan, and wait until the sauce come back up to the simmer (with practice, this can be done so that the half-and-half does not curdle in the wine. If it does curdle, that's okay - the taste will still be there, it just won't look as nice). Add the Romano cheese (parmesan is acceptable, but the taste will be a little more pungent), and stir until smooth, about 30 seconds. At this point, the sauce may be removed from the heat and held for about 15 minutes. To serve, bring the sauce back up to temperature. Add the cooked fettucini to the pan and toss to coat the pasta. Add the bacon, onion and raw egg yolk, and toss to mix thoroughly. Dish onto two plates, garnish with a bit of chopped parsley, and serve immediately. Bob Denhart ----- ---------- Recipe via Meal-Master (tm) v7.06 Title: Fettucini Romano ala Fratelli Categories: Italian, Pasta Servings: 2 1 tb Olive oil 1 c Romano cheese, grated 3 Cloves garlic, crushed 2 x Servings spinach fettucini, 1/2 c White wine Cooked 3/4 c Half-and-half Chopped parsley for garnish Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half-and-half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes. To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley. Bob Denhart ----- ****************************** Oh mom... sheesh, if you had been following along for the last TWO months instead of letting your computer rot away, you would know we were talking about mouse support for mealmaster, so pppptttthhhhh... ****************************** ---------- Recipe via Meal-Master (tm) v7.01 Title: Mamamia's Lasagna Categories: Main dish, Pasta Servings: 8 3/4 lb Ground Beef 1 lb Italian Sausage, Hot/Sweet 1/2 c Onion, Chopped 2 ea Garlic Cloves, Crushed 2 T Sugar 1 T Salt 2 t Basil Leaves, crushed 1/2 t Fennel Seed 1/2 c Chopped Parsley 4 c Tomatoes, Undrained 12 oz Tomato Paste 1 T Salt 12 ea Lasagna Noodles 15 oz Ricotta or Cottage Cheese 1 ea Egg 1/2 t Salt 3/4 lb Mozzarella Cheese, Sliced Thin 3 oz Parmesan Cheese, Grated Directions: 1. Remove sausage meat from outer casings and chop up the sausage. 2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned. 3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- sley; mix well. 4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon. 5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. 7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender. 8. Drain and rinse under cold water. Dry lasagna on paper towels. 9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving. Bob Hogan ----- ***************************************** This is the tagline of your dreams. ROFL ■ OLX 2.1 TD ■ Reality is that small break between parties. ***************************************** =====< RECIPE EXTRACTED FROM VITTLES 3.2 >===== FILENAME: CCG 07/10/92 RECIPE NUMBER: 12 RECIPE NAME: TWO WAY TORTELLINI KEY INGREDIENTS: pasta SOURCE: CCG# 2 1 lb cheese-filled tortellini 1/4 lb lean beef, in one piece 1 1/2 Tbl olive oil 3 large cloves garlic, sliced 2 red bell peppers 2 medium zucchini 1 lb Italian plum tomatos (hot) 1 lb halved fresh cherry tomatos (cold) 1 Tbl fresh basil 1/4 tsp dried oregano (cold) 1/4 tsp dried oregano (hot) 1/4 cup lightly toasted pine nuts (cold) 2 Tbl grated Romano cheese Cook tortellini in 3 qts boiling water until al dente (15 - 20 minutes, less if fresh). Test for doneness. Drain. Partially freeze beef and cut into very thin matchstick- sized pieces. In a heavy skillet or wok, heat olive oil to about 300 degrees. Add garlic and beef, and cook until beef is just done. Do not overheat oil. Remove from heat. Roast peppers in a 350 degree oven for 25-30 minutes or until skin is wrinkled and slightly brown. Remove from oven and remove seeds and membranes; slice into strips. Score zucchini lengthwise with a fork, and steam until barely tender. Trim off and discard ends. Cut at an angle crosswise into 1/4' thick pieces. HOT VERSION: Toss, with the beef and garlic, the drained tortellini, drained plum tomatos, peppers, and zucchini. Add oregano. Heat gently a few minutes, lightly tossing; remove from heat, add grated Romano to top, and serve. COLD VERSION: Toss, in a bowl, the beef with garlic, drained tortellini, cherry tomatos, peppers, zucchini, fresh basil, oregano and pine nuts. Serve room temperature or cold, with grated Romano sprinkled on top. Enjoy this latest endeavor from Creative Cooking Group R#2: Art Moore, Mac McClain, Kemper Smith, Nancy Hallas, Carey Dudgeon, Mimi Hiller, Linda Magee, Walter Harvey Elaine Garneau Submitted by Arthur Moore ■ SLMR 2.0ß ■ Sects, Sects, Sects! Is That All Monks Think About? *** Recipe Via Compu-Chef (tm) *** **************************** ***** Sharon's Lasagne ***** **************************** Categories: Main Dish Italian Pasta Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ MEAT MIXTURE: 1 lb beef, ground 1 1/2 tsp oregano 1 tsp basil 2 can tomato paste 1 med onion, chopped garlic salt salt/pepper 1 can tomatoes, chopped 0 CHEESE MIXTURE: 1 pt cottage cheese 1 1/2 pt ricotta cheese 4 oz mozzarella cheese, grated 2 eggs 1/2 cup parmesan, grated 3 Tbsp parsley DIRECTIONS ------------------------------------------------------------ Cook well and drain 12oz. lasagne noodles. Brown meat. Add seasonings. Add tomatoes and paste. Simmer 30 minutes. Mix cheese mixture in separate bowl. Layer noodles then 1/2 meat mixture. Then all cheese mixture, then noodles and meat. Top with rest mozzarella. Sprinkle with more parmesan. Bake 30 minutes at 350 degrees. let stand 15 minutes before serving. Source: Sharon Gunnell Peter Case *** Recipe Via Compu-Chef (tm) *** ******************************** Well good deal. I hope you get as much enjoyment out of them as I have. Most of those are ones I got from my mom, and I've spent many a pleasant hour eating stuff from her kitchen! ******************************** ------- Recipe Extracted from Meal-Master (tm) v6.30 Title: Poor Man's Perogies Categories: Pasta Potatoes Main dish Casseroles Servings: 8 1 pk lasagna noodles 1 1/2 c margarine or butter 4 ea onions, diced 11 ea medium potatoes 1 lb Velvetta 1 x Parmesan cheese, grated Saute 1 1/2 sticks of margarine and the diced onions until tender. Cook lasagna noodles as directed on the package. Boil potatoes until tender as for mashed potatoes. Cube cheese. After potatoes are cooked, add cheese and remaining margarine (no milk!) and mash like making mashed potatoes. In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper. Bake at 350~F for 30 - 35 minutes. Cut into squares and serve. Well, hope that these can help out and that all will enjoy these recipes!!!! Patti Anderson, Prodigy Food & Wine Board ----- ■ OLX 2.2 ■ Heading down the track of broadcasting excellence.. Rush! Macaroni & Cheese 12 ounces macaroni 4 eggs 1 pound cheese 2 cups milk 2 ounces butter Boil macaroni in salty water. Drain. Heat milk, add butter and eggs (one at a time) beat; grate cheese. Add macaroni. Add milk mixture. Add slice cheese. Sprinkle black pepper on macaroni and on top of cheese. Bake at 350 degrees for 35 minutes. Sadie Fortier's recipe. John White ******************************** Yessirreeee, this doooo look righteous. Thanks a bunch. By the time I get finished trying all of these wok recipes, I'll be so loaded with soy sauce that I'll have to start taking water pills. ******************************** ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: ZITI BAKED MY WAY Categories: Pasta, Italian, Do-ahead Servings: 12 -----INGREDIENTS----- 1 lb Ziti or Mostaccioli - Pasta;, cooked and drained 3 lb Ricotta (low-fat) 1 1/3 c Grated Parmesan Cheese 2 (32 oz) Jars Spaghetti Sauce -----OR----- 2 qt Italian Homemade Sauce THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE Cook the ziti or mostaccioli pasta until al dente. Drain. In a large roasting dish, spread a thin layer of sauce over the bottom. Sprinkle with 1/3 of the Parmesan cheese. Soften the ricotta cheese in Microwave by cooking on LOW (30%) for about 1-1/2 to 2 minutes. Layer with half each of ziti, ricotta cheese, sauce, and half of remaining Parmesan cheese. Repeat layers. Bake in a preheated 350F. degree oven for approximately 1 hour. Let stand for 1/2 hour before serving. NOTE: If making the night before, cover with plastic wrap. DO NOT COVER WITH FOIL if dish is to be stored as the tomato mixture reacts against the foil. NOTE: Remove plastic wrap and cover with foil before baking. Deidre Anne Penrod, Prodigy Food & Wine Board -----