This issue "R" 05-12-14

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

Index
1. Rabanadas (Portuguese Fried Toast)
2. Rack Of Lamb In A Pecan Crust
3. Radicchio And Watercress Salad With Parmesan Curls
4. Raspberry Corn Muffins
5. Roasted Asparagus
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1. Rabanadas (Portuguese Fried Toast)

Base: Desserts

Number of Servings: 4

Ingredients:
1 Tablespoon(s) Sugar
1/2 Cup(s) Warm milk
1/4 Cup(s) Rum
8 White bread from square loaf
2 Eggs, beaten
1/2 Stick butter
Confectioner's sugar, Confectioner's sugar
Ground cinnamon

Directions:
Mix first 3 ingredients. Soak bread in this mixture. "Now lift each
slice carefully with a wide spatula and dip in beaten egg to cover
both sides. Carefully transfer each slice to a frying-pan in which
plenty of butter is quietly sizzling. Fry golden-brown on both sides.
Sprinkle with sugar and cinnamon."

Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 229
Total Fat: 26g
Cholesterol: 156.4mg
Sodium: 53.2mg
Potassium: 85.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 4.8g
Protein: 4.4g

Source: FreeGroups.com

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2. Rack Of Lamb In A Pecan Crust

Base: Meats

Number of Servings: 2

Ingredients:
CABERNET SAUCE:
1/2 Cup(s) Mushrooms, sliced
1 Carrot, diced
1 Stalk Celery, w/Leaves chopped
1 Onion, minced
2 Shallots, minced
1/4 Cup(s) Parsley, chopped
1/2 Teaspoon(s) Dried Rosemary, Rubbed
1/2 Teaspoon(s) Dried tarragon crushed
1 Bay leaf
1 Cup(s) Cabernet
2 Tablespoon(s) Tomato paste
1 Tomato, Chopped
1/2 Cup(s) Lamb Stock
1 Tablespoon(s) All-purpose flour
1/4 Cup(s) Ketchup
1 Onion, chopped
1/4 Cup(s) White wine vinegar
1 Tablespoon(s) Worcestershire sauce
1 Teaspoon(s) Dry mustard
1/4 Teaspoon(s) Tabasco sauce
8 Ounce(s) Rack of lamb, boned
1/4 Cup(s) Pecans, ground


Directions:
Preheat the oven to 350 degrees. Preheat the broiler.

Prepare the Cabernet sauce: Saute the vegetables until limp. Deglaze the pan with the wine. Add the tomato paste, chopped tomato and lamb stock. Simmer,
partially covered, until reduced by half. Add the flour. Cook,
stirring, until the sauce thickens. Set aside 1/2 of the sauce.

Prepare the barbecue sauce: Combine the ingredients. Mix a small
amount of the barbecue sauce with the remaining Cabernet sauce. Strain. Season to taste.

Season the rack of lamb to taste. Sear the lamb under the broiler (1-2" from the heat source). Brush the lamb liberally with the Cabernet sauce-barbecue sauce mixture. Roll the meat in the ground pecans, coating thoroughly. Place the meat on a rack in the oven. Roast until the nuts are toasted and the meat is medium rare. Slice in 3 pieces, pour over some of the reserved Cabernet sauce and serve.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 624
Calories From Fat: 97
Total Fat: 11.6g
Cholesterol: 0mg
Sodium: 994.5mg
Potassium: 3071mg
Carbohydrates: 125g
Fiber: 25.4g
Sugar: 58.6g
Protein: 20g

Source: FreeGroups.net
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3. Radicchio And Watercress Salad With Parmesan Curls

Ingredients:
2 Tablespoon(s) White-wine vinegar
1/2 Teaspoon(s) Dijon-Style mustard
2 Teaspoon(s) Finely chopped fresh parsley
leaves
1/3 Cup(s) Extra-virgin olive oil
2 Watercress, trimmed washed well spun dry and separated into small sprigs
2 Head radicchio, shredded fine washed well and spun dry
3 Scallions, sliced
6 Ounce(s) Parmesan at room temperature shaved into curls with a vegetable peeler

Directions:
In a small bowl whisk together the vinegar, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking , and whisk the dressing until it is emulsified. In a large bowl toss together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top. Serves 8. Gourmet December 1990

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 874
Calories From Fat: 553
Total Fat: 62.9g
Cholesterol: 149.7mg
Sodium: 2638.8mg
Potassium: 346mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 2.3g
Protein: 66.2g

Source: FreeGroups.net
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4. Raspberry Corn Muffins

Categories: Breads

Yield: 1 servings

1 c Yellow cornmeal
1 c All-purpose flour
1/2 c Sugar
1 ts Double-acting baking powder
1 ts Baking soda
1/4 ts Salt
2 lg Eggs
1 1/4 c Plain yogurt
1/2 Stick unsalted butter; melted and cooled (1/4 cup)
1 c Fresh raspberries

Preheat the oven to 375F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.

Makes 12 muffins.

Gourmet May 1993

Source: FreeGroups.net
------------------------------------------------------
5. Roasted Asparagus

Prepare these yummy veggies for a delicious dinner side!

From, "River Road Recipes IV... Warm Welcomes" published by The Junior Welfare League of Baton Rouge in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 bunches asparagus
1/3 cup olive oil
2 teaspoons kosher salt


TO PREPARE:
Snap off the woody ends of the asparagus spears and arrange in a single layer on a baking sheet. Brush the spears with olive oil and sprinkle with the salt.

Broil until tender but firm. The cooking time will vary depending on the size of the spears. Small spears take approximately 3 to 5 minutes, while thicker spears take approximately 5 to 7 minutes.
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