| RECIPES FROM THE RARITY GROUP: |
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JOE'S PASTA FAGIOLI
Courtesy of Joe Aitoro
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INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, crushed
1/3 pound elbow macaroni
3 (19 oz.) cans cannelloni beans or great northern beans
1 (16 oz.) can tomato sauce
1 teaspoon Romano or Parmesan cheese, grated
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
¼ teaspoon oregano
2 oz. dry red wine
1 teaspoon salt
DIRECTIONS:
Put olive oil in medium-size pot and add garlic. Simmer until garlic begins to
brown. Add beans, being sure to add all juice from can with beans. Add tomato
sauce, cheese, red and black pepper, salt, oregano and wine. Stir all
ingredients well. Put on low flame setting and cover pot. In a medium to large
pot, bring three quarts water to boil. Add 2 tablespoons salt to water (to
taste). Add macaroni and cook al dente. Add three ounces of pasta water to the
other pot of ingredients. Drain the rest of the water from the macaroni and add
macaroni to other pot. Mix all ingredients. Serve in soup dishes with crusty
Italian bread. Add some grated Romano or Parmesan cheese to top of all dishes to
taste. Serves 4-6.
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LINDA'S OVERNIGHT FRENCH TOAST
Courtesy of Linda Blair
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(serves six - eight)
INGREDIENTS
½ cup butter, melted
1 cup light brown sugar
1 loaf French bread, presliced
6 eggs, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1 ½ cups milk
½ cup maple syrup
1/3 cup powdered sugar
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DIRECTIONS
Combine butter and brown sugar. Spread mixture on the bottom of a 13x9-inch greased baking dish. Place bread slices on top of brown sugar mixture. Combine eggs, milk, vanilla and cinnamon in a bowl. Pour over slices. Cover and refrigerate overnight. Preheat oven to 350. Bake, uncovered, 45 minutes. Sprinkle with powdered sugar and/or maple syrup. Serves 6-8.
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BLACKBERRY LEMON PUDDING CAKE
Courtesy of Dink Boundy
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(Serves six)
INGREDIENTS:
¼ cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low fat buttermilk
1 teaspoon grated lemon rind
¼ cup fresh lemon juice
2 tablespoons butter, melted
3 egg yolks
3 egg whites
¼ cup granulated sugar
2 cups blackberries
¾ teaspoon powdered sugar
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DIRECTIONS:
Combine flour, 2/3 cup granulated sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, melted butter and egg yolks. Stir with a whisk until mixture is smooth. Beat egg whites at high speed until foamy. Add ¼ cup granulated sugar a little at a time until stiff peaks form. Gently stir one fourth of egg white mixture into buttermilk mixture. Gently fold in remaining egg white mixture. Fold in blackberries. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350 for 35 minutes until cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm. Serves 6.
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SAUTÉED LEMON SHRIMP WITH LINGUINE
Courtesy of Jean Porter
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(Serves four)
INGREDIENTS:
2 lb shrimp, shelled and deveined
2 tablespoons olive oil
1 cup dry white wine
1 ¼ cup chicken or fish stock
1 tablespoon garlic, finely minced
1 ½ teaspoon lemon peel, finely chopped
2 tablespoons lemon juice
2 teaspoons cracked black pepper
¼ cup green onions, finely chopped
1 teaspoon salt
1 tablespoon parsley, coarsely chopped
1/3 cup butter
1 lb linguine |
DIRECTIONS:
Sprinkle the cleaned shrimp with salt. Heat olive oil in a large sauté pan and sear the shrimp quickly on both sides over high heat. Remove shrimp with a slotted spoon and set aside. While the linguine is cooking, deglaze the sauté pan with the wine and stock. Then add the garlic, chopped lemon peel, lemon juice and pepper. Reduce the liquids by half; and the chopped green onion, salt and shrimp, then stir in the butter and parsley. Drain the linguine. Put the desired amount for each serving into individual past bowls and spoon the shrimp mixture and sauce over each serving. Serves 4.
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