Today is Tuesday, May 22 2012 1:46 am
Miscellaneous |
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| Recipe | Rating |
| Wild Mushrooms, Shallot And Gruyere Omelets
with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley. 2 Servings; can be doubled or tripled. Bon Appetit May 1990 NOTES : Offer with your favorite tossed green salad and some crusty bread. ----- ---------- |
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| Wild Mushrooms with Shallots And Soy
Sprinkle mushrooms and shallots with sugar and cook one minute longer. Add soy sauce and cook until pan is dry and mushrooms are browned. NOTES : Makes 4 to 6 servings ----- ---------- |
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| Wild Mushroom, Capsicum And Herb Ratatouille
Per serving: 713 Calories (kcal); 58g Total Fat; (66% calories from fat); 16g Protein; 48g Carbohydrate; 0mg Cholesterol; 426mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Mushroom, Asparagus And Potato Symphony
4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice. NOTES : Chef:Paul Heathcote ----- ---------- |
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| Wild Mushroom Terrine
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C38) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco ----- ---------- |
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| Wild Mushroom Tart
any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool. Preheat oven to 375F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature. Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes. Serves 6. Bon Appetit May 1994 ----- ---------- |
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| Wild Mushroom Strudel
inch over the filling. Fold one of the long ends over about 1 inch of the filling and gently roll into a log. Place the strudel, seam-side down, on the prepared baking sheet and cut 1/4-inch-deep vents along the top. Bake in the oven for 25 to 30 minutes, or until golden brown. Remove the strudel from the oven and cool on the pan. Using a serrated knife, slice the strudel into 8 pieces. Serve warm with the sauce on the side. Per serving: 249 Calories (kcal); 16g Total Fat; (81% calories from fat); 2g Protein; 6g Carbohydrate; 31mg Cholesterol; 134mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Mushroom Spring Rolls
sauce and serve with the spring rolls. This recipe yields 48 to 60 miniature spring rolls. Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B32 broadcast 12-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco ----- ---------- |
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| Wild Mushroom Souffl
Place a spoon of pasta in the base of the souffl‚ dish then top with the souffle mixture until it is two thirds full. Smooth the surface of the souffl‚s with a palette knife and place them into a bain marie. Sprinkle with parmesan cheese and bake for around 11-12 minutes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Wild Mushroom Salad with Balsamic Vinaigrette
Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and tender. Season with salt, pepper, chives and parsley. Spoon over salad. Add vinegar and oil to skillet and heat gently just until warm. Pour over salad and toss gently. NOTES : Try organic greens for a truly special and delicious salad. Recipe from the Bonnie Stern Appetizers Cookbook. Makes 4 to 6 servings. ----- ---------- |
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| Wild Mushroom Risotto
Add the warm stock, a ladleful at a time, allowing the rice to absorb the liquid each time before adding the next ladleful. Continue like this until the rice is tender but still a little firm to the bite. Cook the fresh mushrooms in the remaining butter then add them to the rice. When the rice is ready, fold in the grated parmesan and stir, garnish with chopped parsley and serve. Per serving: 327 Calories (kcal); 32g Total Fat; (91% calories from fat); 2g Protein; 5g Carbohydrate; 77mg Cholesterol; 3125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Mushroom Risotto
absorbed and repeat ladle by ladle until the rice is nearly cooked (allow about 20 minutes). In a separate pan add a knob of butter and the chopped thyme. Stir in the mushrooms and cook for 4-5 minutes, stirring frequently. Add the mushrooms to the pan which contains the rice stir. Add the parmesan and season to taste with salt and pepper. Add a sprinkling of parsley and serve. ----- ---------- |
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| Wild Mushroom Ravioli's with Cepe Cream
centre and fold the edges together to make a half moon shape, repeat this with the rest of the pasta and set aside on a floured board. To cook: Place a large pan of lightly salted water onto a fast boil. Poach the ravioli for about 3 minutes. Lift them from the saucepan using a slotted spoon. Season lightly with salt and freshly ground pepper. Heat the sauce and divide between the plates, arrange the ravioli in mounds on each plate. Garnish with wilted rocket and the mushrooms saut‚ed lightly. Per serving: 398 Calories (kcal); 42g Total Fat; (93% calories from fat); 5g Protein; 2g Carbohydrate; 328mg Cholesterol; 573mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Mushroom Ragu with Polenta
a boil. While whisking rapidly, add the polenta in a thin steady stream. Reduce the heat to low and cook the polenta, stirring occasionally, 3 to 4 minutes. Divide the polenta among six plates, cover each serving with the mushroom ragu; serve immediately. Serves 6. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 367 Calories (kcal); 13g Total Fat; (33% calories from fat); 7g Protein; 52g Carbohydrate; 21mg Cholesterol; 2522mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
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| Wild Mushroom Ragout
longer. Serve over rice. Makes 4 servings. PER 1 1/2-CUP SERVING: 358 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 59G CARB.; 0 CHOL.; 401MG SOD.; 4G FIBER. VEGAN By Kathleen |
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| Wild Mushroom Ragout
(Show # MT-1A30) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-22-1999 Recipe by: Ming Tsai ----- ---------- |
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| Wild Mushroom Pie
aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended. Season with salt and pepper. Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms. Bake until center is set, about 40 minutes. Transfer to rack and cool slightly. Garnish with parsley. Cut into wedges and serve. Serves: 8 Source: Bon Appetit, June 92 NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999 ----- ---------- |
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| Wild Mushroom Omelet - (Huevos Con Setas)
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6319 broadcast 11-18 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-18-1996 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Wild Mushroom Moussaka
aubergine. Sprinkle with breadcrumbs and cheese and a little olive oil, then bake in a hot oven for 15 minutes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Wild Mushroom Lasagne with Mushroom Jus
this with 1/3 of the wild mushrooms and some more of the cheese sauce, continue this process, finishing with a layer of celeriac and then cheese sauce. Cep jus: Fry the shallots and garlic making sure they don't colour, in a very small amount of olive oil. Add the trimmings and crushed ceps, then add alcohol and vegetable stock. Simmer for 1 hour to extract as much flavour as possible. Pass through a fine sieve and reduce by half. Deep fried sage: Place fresh sage in hot oil and fry for 1 minute. Drain on to kitchen roll and sprinkle over lasagne. To serve: Cut out on to a plate and serve with cep jus around and deep fried sage on top. ----- ---------- |
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| Wild Mushroom Jus
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-23-1996 Recipe by: John Ash ----- ---------- |
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| Wild Mushroom Goulash
Add the tomato concasse‚, celeriac leaves, salt, pepper and paprika. Warm through and serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Wild Mushroom Flan with a Warm Spinach Salad
flan onto a plate. Mound a small amount of the spinach salad in the center of each flan. This recipe yields about 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Wild Mushroom Fettucine
rapidly for about 2 min (do not stir.) Add sun-dried tomatoes, garlic, salt and pepper. Cook, stirring, until mushrooms are almost tender, about 2 minutes. Add 1/2 cup stock and tomato soaking water. Continue cooking to reduce liquid, about 1-2 minutes. Add pasta; cook until liquid is absorbed and pasta browns, about 5 minutes. Serve immediately. Makes 4 servings. | NOTES : From Vegetarian Times, June 1996 Issue Recipe by: Cafe Sunflower, Atlanta, GA ----- ---------- |
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| Wild Mushroom Chowder
not to let the chowder burn. Serve it topped, with the Italian parsley. S: 2 to 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9194 ----- ---------- |
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| Wild Mushroom Bread Pudding with Smoked Tomato Jus
comfortably fit and top with remaining 1/4 cup cheese. Place filled muffin pan in a larger roasting pan and pour hot water in roasting pan to come 3/4 up the sides of the muffin pan. Cover loosely with foil and bake in a preheated 350 degree oven for 25 to 30 minutes or until custard is just set. Remove and allow to sit for 3 minutes before unmolding. To serve: Carefully remove custards from pan and place in the center of warm plates. Ladle Smoked Tomato Jus around and garnish with grilled kale and additional grilled mushrooms, if using. This recipe yields 12 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash ----- ---------- |
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| Wild Mushroom And Veal Terrine with Roasted Yellow Pepper C
In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth. Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives. To roast peppers: Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.) Serves 8. Gourmet October 1990 ----- ---------- |
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| Wild Mushroom And Three-Cheese Lasagne
firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.) Preheat oven to 350F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve. Serves 8. Bon Appetit March 1994 ----- ---------- |
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| Wild Mushroom And Spinach Tacos
Heat the peanut oil in a saute pan over a medium heat, add the mushrooms and saute until coloured. Add the chilli, spinach and mix it together. Add the corn and the cheese. Remove from the heat to allow the cheese just to begin to melt. Season Heat the tortilla over a light flame for 5-10 minutes or heat in the oven. Roll each tortilla with the stuffing and roll them up. Garnish with the vegetable salad and pour around the salsa. Serve ----- ---------- |
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| Wild Mushroom And Salsify Phyllo Purse with Tarragon Jus
Place 6 purses on a non-stick cookie and bake in a preheated 400 degree oven for 10-15 minutes or until golden brown. Place in small pan, beef broth, 1 teaspoon of minced garlic and 1 teaspoon of finely minced shallots and bring to a boil. Add the 1/4 cup freshly chopped tarragon. Combine cornstarch with 1 tablespoon of white wine and add cornstarch mixture to boiling stock to thicken. Continue to simmer for an additional 5 minutes. Allowing sauce to thicken. To serve, ladle 4 ounces of tarragon jus on the bottom of a large serving bowl and top with phyllo purse. Serve immediately. S: 6 servings Recipe by: CHEF DU JOUR SHOW #DJ9359 ----- ---------- |
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