Cajun Shrimp Tacos With Tomatillo Salsa Recipe

INGREDIENTS:
CHILI SOUR CREAM-
2 cup of Sour cream
2 teaspoon of Chili powder
1/2 teaspoon of Cayenne pepper -SALSA
3/4 lb Tomatillos,* husks removed,
-rinsed, quartered (about 3
-cups)
1/2 cup of Coarsely chopped unpeeled
-green apple (such as Granny
-Smith)
2 tb Coarsely chopped fresh basil
2 tb Coarsely chopped fresh mint -SHRIMP
1 1/2 teaspoon of Chili powder
1 1/2 teaspoon of Paprika
2 lb Uncooked medium shrimp,
-peeled, deveined
2 tb Olive oil
1 tb Minced garlic
16 Purchased taco shells
1 lg Bunch watercress, trimmed
2 Avocados, peeled, pitted,
-cubed
DIRECTIONS:
*A green tomato-like vegetable with a paper-thin husk. Available at
Latin American markets and some supermarkets
For Sour Cream: Whisk all ingredients in medium bowl to blend. Season
with salt. (Can be made 1 day ahead. Chill.)
DIRECTIONS:
For Salsa: Finely chop tomatillos, apple, basil and mint in food
processor. Transfer to small bowl. Season to taste with salt. (Can be
prepared 6 hours ahead. Let stand at room temperature.)
DIRECTIONS:
For Shrimp: Combine chili powder and paprika in large bowl. Add
shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large
skillet over high heat. Add garlic and saut� until fragrant, about 1
minute. Add shrimp; saut� until opaque in center, about 5 minutes.
Season with salt and pepper. Transfer to a small bowl
Preheat oven to 350�F. Arrange taco shells on heavy large baking
sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined
basket. Arrange half of watercress on platter. Top with shrimp. Chop
remaining watercress. Place in small bowl. Place sour cream, salsa,
avocados and chopped watercress in separate bowls
Bon App�tit June 1996

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Chili Lima Beans With Fresh Dill Recipe

INGREDIENTS:
Stephen Ceideburg
1/4 cup of Large dried lima beans
1/2 tb Light vegetable oil
1/4 teaspoon of Cumin seeds
1/2 cup of Chopped onion
2 Garlic cloves, peeled,
-crushed
1 Half-inch piece fresh
-ginger, peeled
1/2 cup of Peeled, chopped tomato
2 tb Flaked coconut
2 tb Chopped fresh cilantro
2 1/2 cup of Water
1/4 teaspoon of Cayenne pepper
1/2 teaspoon of Paprika
1/2 teaspoon of Salt, or to taste
1 tb Chopped fresh dill
DIRECTIONS:
Dalnas are the ingenious creations of cooks from Orissa, in eastern
India. Traditionally, the dish is prepared with yellow mung beans,
but I have created this recipe using readily obtainable large lima
beans. To round out the menu, accompany this robust stew with rice
pilaf
Rinse lima beans. Soak in water to cover for 6 hours, or overnight.
Drain and rinse again. Set aside
Heat oil in a small heavy skillet over medium-high heat. Add cumin,
onion, garlic and ginger. Stir and cook until onion starts to brown,
about 4 minutes. Add tomato, coconut and cilantro, reduce heat and
cook until tomato is soft. Transfer to a blender, add 1/4 cup of the
water and blend until smooth. (If necessary, add more water to
facilitate blending.)
DIRECTIONS:
Combine beans, tomato-onion mixture and remaining water in a heavy 2
quart saucepan. Bring to a boil, reduce heat to medium, cover, and
cook until beans are tender, but still hold their shape, about 1
hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill
PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g
saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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Chicken With Garlic Recipe

INGREDIENTS:
2 Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 cup of Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg Lemon; juiced
DIRECTIONS:
If using whole chickens, halve chickens and bone completely except
for wing joint. If only using breasts, bone completely. Place the
heads of garlic in water to cover in a small saucepan and bring to a
boil. Drain. Peel the garlic and cut each clove into paper-thin
slices. Toss in a bowl with the parsley, and season to taste with
salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons
garlic mixture between the skin and the meat. Reserve remaining
garlic mixture. Set chicken aside. Prepare hot coals in a grill.
When the coals are ready, grill the chicken 5 to 7 minutes on each
side, or until the flesh is no longer pink. Do not overcook the
chicken or it will become dry. Heat the butter in a skillet, add the
reserved garlic mixture, and saute a few seconds. Add the lemon juice
and adjust seasonings. Heat through. Place the chicken on a large
heated platter and spoon the garlic sauce over it.

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Chicken With Goat Cheese Recipe

INGREDIENTS:
4 oz Goat cheese
4 x Boneless, skinless chicken
-breasts, pounded to 1/4"
1 tb Chopped fresh basil leaves-
-OR 1 tsp dried basil leaves
1/2 teaspoon of Chopped fresh thyme leaves-
-OR 1/8 tsp dried leaves
1 tb Minced sun-dried tomatoes,
-soaked in hot water,drained
1 teaspoon of Olive oil
1 x Egg white, beaten
1/2 cup of Cracker crumbs seasoned with
-1/2 tsp dried basil,crushed
1 1/4 cup of Roasted Red Pepper Wine
-Sauce
Nonstick olive oil cooking
-spray
Fresh basil leaves OR pars-
-ley for garnish
DIRECTIONS:
In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
Divide into four equal portions and form into small logs. Place
cheese log on each flattened chicken breast and roll chicken around
cheese. Dip each roll in egg white and roll in seasoned crumbs. Place
seam-side down in baking dish with lid; cover. Bake in preheated 350F
oven 20 minutes. Uncover and spray chicken with olive oil flavored
nonstick cooking spray. Increase oven temperature to 450F and bake
additional 10 minutes. To serve: Cut each chicken breast into four
slices and spoon Roasted Red Pepper Wine Sauce over top. Garnish with
basil or parsley.

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Baked Clams With Tasso Gratinee With Saffron Recipe

INGREDIENTS:
8 oz Tasso; finely diced
1 cup of Bread crumbs
1 tb Essence
1/2 cup of Parmigiano-Reggiano cheese
;grated
12 md Calms, on the half shell SAFFRON SABAYON-
4 Egg yolks
Juice of 1 lemon
pn Saffron
Salt and pepper
2 tb Chives; chopped
2 tb Brunoise re peppers
2 tb Brunoise yellow peppers
DIRECTIONS:
Preheat the oven to 450 degrees F. In a hot saute pan, render the
tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence
and cheese to the rendered tasso, mix thoroughly. Season the clams
with salt and pepper. Top each clam with 1 tablespoon tasso crust.
Place the clams on a baking sheet and bake for 6-8 minutes, or until
the crust is golden brown. For the Sabayon: In a mixing owl, whisk
eggs, lemon juice and saffron together. Place the bowl over a pot of
boiling water and whisk until pale in colour and thick. The sauce
will leave a ribbon like trace, about 5 minutes. Season with salt
and pepper. Remove clams from oven. Place the clams on a platter and
drizzle with sabayon. Garnish with chives and peppers
Source: Essence of Emeril, #2325, TVFN Formatted by Lisa Crawford,
4/28/96

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Grilled Shrimp Kabobs With Jalapeno Butter Recipe

INGREDIENTS:
16 lg Shrimp; peeled and deveined
1 lg Mango; peeled, and cut into
-twelve 1" chunks
1 Red pepper; cut into 12
-slices
1 Lime; cut into 8 pieces,
-quartered then halved
1 sm Red onion; cut into 8 pieces
1 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
DIRECTIONS:
JALAPENO BUTTER
4 oz Unsalted butter; softened
1/2 teaspoon of Ground cumin
1 tb Chopped cilantro
1/2 teaspoon of Finely-chopped jalapeno
DIRECTIONS:
Preheat grill or broiler
In a bowl toss the shrimp with salt and pepper. Thread the shrimp and
vegetables onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3
peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive
oil, sprinkle with salt and pepper. Place on the grill and cook for 4
minutes on one side.eanwhile prepare the jalapeno butter. In a bowl combine all ingredients.
Then using a pastry brush, generously apply the butter to all sides of the
kabobs, and then flip over and cook another 4 minutes
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
DIRECTIONS:
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
or- MAD-SQUAD@prodigy.net
DIRECTIONS:
11-12-1997
DIRECTIONS:
Recipe by: Emeril Lagasse
DIRECTIONS:
-

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Balsamic Baked Beets With Hazelnuts Recipe

INGREDIENTS:
1/4 cup of Hazelnuts
6 md Beets, trimmed
3 tb Balsamic vinegar
1 1/2 tb Olive oil
1/8 teaspoon of Salt
Finely ground pepper
1 tb Minced fresh parsley
DIRECTIONS:
Place the hazel nuts in a preheated 350 degree F oven and toast for 10
minutes, until skins start to crack. Remove from oven and cool
slightly. Place in a kitchen towel and rub to remove skins. Chop the
nut coarsely. Wrap the beets in a large piece of aluminum foil and
place on a baking sheet. Bake in a preheated oven at 425 degrees F
for 45-50 minutes, until just tender. When cool enough to handle,
peel and slice thinly. In a small jar, shake together the vinegar and
olive oil., pouring over the beets. Season with salt and pepper. THe
beets can be eaten warm or marinate in the refrigerator several
hours. Just before serving, stir in nuts and parsley.

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Leeks With Olives & Parsley Recipe

INGREDIENTS:
225 g Leeks; washed
- and finely sliced
4 tb Olive oil
5 tb Vegetable stock
10 Black olives
stoned and sliced
1 md Bunch of parsley
finely chopped
Salt and pepper
DIRECTIONS:
Strong flavours here - leeks saut�ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the cr�pes alla parmigiana parizzi
Saut� the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.

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