Cooking The Polish Way Plum and Rhubarb Soup

This delicious soup can be eaten either hot at the beginning of a meal or cold for dessert.

¥ lb. plums* ¥ lb. rhubarb* 6 c. water 3 or 4 whole cloves 1 1-inch stick cinnamon ø c. sugar ø c. cold water 2 tbsp. all-purpose flour or cornstarch ¥ c. sour cream

*Dried,pitted prunes can be used instead of plums in this recipe, and tart green apples can be substituted for rhubarb. If you use apples, peel and core them. If you use prunes, cover them with water and soak overnight. The liquid can then be used in the soup.

1. Wash fruit. Remove pits from plums. Remove ends and tops of rhubarb. Chop fruit into chunks. 2. Combine fruit, water, cloves, cinnamon, and sugar in a large kettle. Bring to a boil, then cover, reduce heat, and simmer for 10 to 15 minutes. 3. Remove cloves and cinnamon with a slotted spoon and discard. Then carefully remove half of fruit with slotted spoon and place in a large mixing bowl. Mash well with a fork. 4. In a cup, gradually add ø c. cold water to flour or cornstarch to make a thick paste. 5. Add paste to the mashed fruit and return fruit to kettle. As soon as soup begins to boil, remove from heat and let stand for 3 or 4 minutes. 6. Serve soup hot or cold with dollops of sour cream on top.

Preparation time: 20 to 30 minutes Cooking time: 45 to 60 minutes Serves 6 to 8

View over 5,000 menus at http://www.menu-for-you.com

Cooking The Polish Way Roast Stuffed Fish

4 to 6 skinned fish fillets* 2 tsp. butter or margarine Stuffing: 1 tbsp. butter or margarine, softened 2 eggs, separated ¥ lb. fresh mushrooms, sliced 4 or 5 tbsp. bread crumbs ¥ tsp. salt ø tsp. pepper Sauce: ¥ c. half and half ¥ c. sour cream ø tsp. salt

1. In a mixing bowl, cream together butter and egg yolks with a fork. In another bowl, beat the egg whites with an egg beater or fork until foamy and add to yolks. Mix in mushrooms, bread crumbs, salt, and pepper.
2. Place some stuffing in the center of each fillet, dividing it evenly among the fillets. Roll up fillets and use toothpicks to hold in place.
3. Preheat oven to 350°F. Grease the bottom of glass baking dish.
4. Melt 2 tsp. butter in saucepan. Place fillet rolls seam-side-down in baking dish with any extra stuffing. Pour melted butter over fish.
5. Put dish on middle oven rack and bake uncovered 40 minutes, basting frequently with drippings from fish. (If liquid in dish dries up, sprinkle fish with water.)
6. Stir half and half into sour cream, a little at a time, until smooth. Add salt and mix well. Pour sauce over fish and bake 5 minutes longer.
7. Remove fish and extra stuffing to serving plate and serve hot.

*For this dish, most Polish cooks stuff a whole fish—usually a carp or other white fish.This simple version, using any white fish fillet (such as halibut or cod) is just as delicious.



Preparation time: 25 to 30 minutes Cooking time: 45 minutes Serves 4 to 6

View over 5,000 menus at  http://www.menu-for-you.com

Cooking The Polish Way Cauliflo wer with Polish Sauce

Polish sauce is an easy but flavorful topping that is delicious with a wide variety of vegetables. Polish cooks might serve it over carrots, cabbage, green beans, asparagus, or brussels sprouts.

1 medium head cauliflower* 2 tbsp. butter or margarine 2 tbsp. bread crumbs ¥ tsp. dill weed

*When buying fresh cauliflower, choose heads that are firm and very white, with crisp, green leaves.To store cauliflower for a couple of days, cover the whole head with plastic wrap and put it in the refrigerator.

1. Remove any green leaves from cauliflower and trim stem. Wash under cool running water. Place whole cauliflower right side up in a large kettle. Put enough water in the kettle to reach bottom florets (the ones closest to the stem) of the cauliflower and add ¥ tsp. salt to the water. Cover the kettle tightly and bring water to a boil. Cook cauliflower for about 12 to 15 minutes, or until tender but not mushy. 2. In a small frying pan, melt butter over medium heat until it sizzles. (Butter burns easily, so be careful not to let it turn brown.) Add bread crumbs and dill weed and stir until mixture is golden brown. 3. When cauliflower is cooked, transfer to a serving platter. Top cauliflower with Polish sauce and serve right away by carefully cutting off pieces with a serving spoon.
Cauliflo
wer with Polish Sauce/Polish sauce is an easy but flavorful topping that is delicious with a wide variety of vegetables. Polish cooks might serve it over carrots, cabbage, green beans, asparagus, or brussels sprouts. Polish Sauce: Preparation time: 5 to 10 minutes Cooking time: 20 to 30 minutes Serves 4 to 6

View over 5,000 menus at  http://www.menu-for-you.com

Cooking The Polish Way Rutaba gas and Carrots

Rutabagas make this a filling side dish, perfect for a chilly autumn evening.
1 large rutabaga*
6 to 8 medium carrots 4 c. water 1 tsp. salt 3 tbsp. butter or margarine, softened 2 tsp. all-purpose flour 1 tbsp. sugar 1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes ¥ tsp. salt

1.
Peel rutabaga and carrots and cut
into bite-sized pieces.
2.
In a large saucepan, bring water and
salt to a boil.
3.
Add vegetables and cook about 15
to 20 minutes, or until tender but not mushy.
4.
Meanwhile, blend butter, flour,
sugar, parsley, and salt with a fork. Melt butter mixture in skillet over medium heat.
5.
Drain vegetables and place in a
bowl. Pour sauce over vegetables, mix well, and serve steaming hot.

*Rutaba
gas are available at most supermarkets year-round. Look for rutabagas that are smooth skinned, firm to the touch, and heavy for their size.
Preparation time: 20 minutes Cooking time: 30 to 40 minutes Serves 4 to 6

View over 5,000 menus at  http://www.menu-for-you.com

Cooking The Polish Way Piero. zki

Piero˙zki are an old Polish favorite.They can be filled with potatoes, meat, mushrooms, or almost anything else a creative cook might want to try. Fill half of your piero˙zki with the sauerkraut mixture and half with the cheese filling for a tasty selection.

Sauerkraut Filling:
4 oz. sauerkraut, drained 2 tbsp. butter or margarine ¥ onion, peeled and chopped ø tsp. paprika ø tsp. salt ø tsp. pepper ø tsp. marjoram

1.
Chop sauerkraut into very small pieces.
2.
Melt butter or margarine in skillet. Add sauerkraut and remaining ingredients and fry over low heat for about 10 minutes, stirring occasionally.
3.
Fill and cook piero˙zki as directed.
Preparation time: 15 to 20 minutes

Savory Cheese Filling:
8 oz. (1 c.) cottage cheese 2 tbsp. bread crumbs 1 egg yolk ¥ tsp. salt ø tsp. pepper pinch of garlic powder (optional)

1.
Put all ingredients in a medium bowl and mix well.
2.
Fill and cook piero˙zki as directed.
Preparation time: 5 to 10 minutes

 Dough:
2 c. all-purpose flour 1 egg Π tsp. salt ¥ to æ c. water or skim milk extra flour for mixing 1 tsp. salt

 1.
In a medium bowl, mix together flour, egg, and Π tsp. salt. Mix in water or milk, a little at a time, until dough is stiff.
2.
Knead dough for 2 to 4 minutes on a floured surface. (You will probably have to add more flour.) Roll out dough to Π -inch thickness with a rolling pin.
3.
With a drinking glass or cookie cutter, cut out rounds of dough 3 inches in diameter.
4.
Put 1 tbsp. of either filling on one half of a dough circle.
5.
Moisten edges of dough with a little water. Fold dough over filling and press edges together, first with your fingers, then with the tines of a fork. Repeat with remaining dough and filling.
6.
Fill a large kettle with water and 1 tsp. salt and bring to boil. Place piero˙zki in boiling water a few at a time. (If you put too many in the kettle at once, they will stick together.) Boil for 3 to 5 minutes, or until piero˙zki begin to float.
7.
Serve hot, with sour cream if desired.
Preparation time: 40 to 50 minutes Cooking time: 45 minutes to 1 hour Makes 12 to 18 piero˙zki

View over 5,000 menus at  http://www.menu-for-you.com

Cooking The Polish Way Eggs Stuffed with Ham

4 hard-cooked eggs
¥ lb. cooked ham* ø c. grated Monterey Jack cheese* 4 tbsp. sour cream* 2 tsp. Dijon-style mustard Π tsp. pepper parsley or dill

1.
Hard cook eggs by placing in a
saucepan and covering with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool.
2.
Peel eggs. Cut in half lengthwise and
remove but do not discard yolks. Cut off a small slice of the rounded part of each egg half so they will sit flat on a plate.
3.
Chop ham into very small pieces.
4.
Blend ham, cheese, egg yolks, sour
cream, mustard, and pepper with a fork.
5.
Stuff each egg half with ham
mixture. Arrange on a serving plate and top each egg with a sprig of parsley or a sprinkling of dill.

*To lower the fat content of this creamy dish, trim all fat from the ham and use low-fat or nonfat cheese and sour cream. For meatless eggs, leave out the ham altogether.

Preparation time: 25 to 30 minutes Cooking time: 25 minutes Makes 8 stuffed eggs

 View over 5,000 menus at   http://www.menu-for-you.com

Cooking The Polish Way Ro yal Mazurek

The traditional Easter table in a Polish home is laden with a variety of wonderful desserts.
1 c. (2 sticks) butter or margarine, softened 1ø c. sugar 1 c. finely ground almonds 1 tsp. vanilla extract grated rind of 1 orange*, or about 2 tbsp. dried grated orange peel 5 egg whites 1¥ c. all-purpose flour Icing: 1 c. powdered sugar 2 tsp. lemon juice

1. Preheat oven to 350°F. 2. Grease and flour a medium cookie sheet. 3. In a large mixing bowl, combine butter and sugar and beat at high speed for 5 minutes. Add almonds, vanilla extract, and orange rind and mix well. 4. In a medium mixing bowl, beat egg whites until stiff. Gradually fold flour then egg whites into butter and sugar mixture and mix gently. 5. Spread over cookie sheet and bake for 40 minutes, or until golden brown. 6. While mazurek is cooling, prepare icing by combining powdered sugar and lemon juice. When mazurek is cool, spread icing over top. Cut into small squares and serve.


*Use a pota
to peeler or a zester to gently remove peel in small strips from the orange.Try to avoid getting the white pith, which has a bitter taste. for even smaller pieces.

Preparation time: 20 to 30 minutes Baking time: 40 minutes Makes about 40 squares

Orange and lemon give this simple mazurek a springtime flavor

View over 5,000 menus at  http://www.menu-for-you.com

Cooking The Polish Way

Introduction

Polish people, whether living in Poland or in other parts of the world, have a fierce love for their country. They pride themselves on a strong national identity, something they have had to struggle to keep throughout their nation’s thousand-year history—a history that has included numerous invasions and conquests by other countries.
Food, though it has often been scarce in Poland, is nevertheless
a very important part of Polish heritage and culture. Polish cooking
is rich, hearty, and varied in its many flavors and textures. Over hundreds of years, it has been influenced by a strong farming tradition,
the available food resources (such as an abundance of fish and grains), and repeated contact with other cultures and cuisines.
Preparing and eating food in Poland marks almost all social occasions,
particularly family get-togethers. Such gatherings may celebrate
name days (days associated with certain Christian saints) or the church holidays that are a part of Poland’s long-standing Roman Catholic tradition, or they may be for no reason other than to share each others’ company and conversation over a good meal.


The Land


The name Poland comes from the Polish word for “fields” or “plains” (pola), since much of the country is flat. Located in central Europe, Poland is bordered by the Baltic Sea and Russia to the north, Lithuania, Belarus, and Ukraine to the east, the Czech Republic and Slovakia to the south, and Germany to the west.
The Baltic coast of Poland is made up of sandy beaches, sand dunes, and high, forested shores. Poland’s major seaport, Gdansk, is located on this coast. Directly south of the Baltic coast is the lakes region, a popular place to vacation because of the many beautiful lakes and forests found there.
The area around Warsaw was first settled about one thousand years ago, and the city became the nation’s capital in 1596. Although most of Warsaw was destroyed during World War II (1939–1945), the city was rebuilt and includes beautiful palaces, parks, and public squares. The central plains in the middle of the country make up Poland’s largest agricultural area. Warsaw is located
on the banks of the Vistula River in this central region. South of Warsaw, the land gradually begins to rise into low mountains and broad valleys. Higher hills dominate the landscape of western and south central Poland, the most densely populated part of the country.
In southeastern Poland, rolling hills covered with fruit orchards and forests create beautiful views.
The southernmost part of the country rises steeply into the rugged, wild Tatra Mountains—part of the Carpathian mountain range—where several national parks can be found. The people who live in this remote region follow more of the old folk traditions than most people in modern Poland. They have preserved their regional dialect, dress, and traditional occupation of raising sheep. They are known for their sheep-milk products and hand-spun wool, as well as for their wood sculptures, tapestries, and glass paintings, many of which are exported to the United States.


The Food


The Baltic Sea, along with Poland’s many inland lakes and rivers, provides the nation with an abundance of seafood. Carp, flounder, salmon, trout, and herring are all caught by Polish fishing crews and served up in tasty dishes by Polish cooks. Grains such as wheat, rye, and barley are grown on much of the rich farmland in Poland, and Poles enjoy many types of breads and noodles. Crops such as potatoes, sugar beets, and sunflowers also thrive, and many cooks grow their own supplies of beets, cabbage, and carrots, three important foods in Polish cooking. Although meat is not eaten in abundance in modern Poland, a large number of wild boars once inhabited the country’s forests, making pork the most traditional meat served on Polish tables.
Poland was ruled by kings and queens for hundreds of years. Many of these royal figures married foreign princesses and princes, and with each foreign marriage came a new cuisine. A long history of changing borders and rulers has also expanded the national menu. Hungarian goulash, Italian vegetables and pasta, French pastries,
and Ukrainian borscht have all found their way into Polish cooking. Over the years, however, the Polish people have adapted these foreign foods to suit their own tastes, and a unique Polish cuisine
has been the result.


The People
In addition to their great love of country, the Polish people have a great love of national culture. The arts have an important place in Poland, from traditional folk crafts and dance to painting and classical
music. Festivals and fairs celebrating the arts are a common occurrence from bustling Warsaw to remote villages.
Polish people also love to entertain, and they are well known for their hospitality. An old Polish proverb, Go˙s˙c w dom, B˙og w dom (“A guest in the home is God in the home”), is taken very seriously by most Poles. To be a guest in a Polish home is to be treated like royalty,
and food is always served. An unannounced guest can expect at least a snack of tea and pastries. Guests who have been invited to a Polish home for dinner will probably sit down to a seven- or eight-course meal!
Although you may not be making many seven-course meals, you should make any recipe in this book with great care.Then, when you serve the food, do as the Poles do and sit down with your family or friends and enjoy every bite of food, as well as some friendly conversation.
As the Poles say, “Smacznego,” or, “Have a tasty meal!”


Holidays and Festivals


Having a tasty meal is a favorite way of celebrating a Polish holiday. Poland’s many Roman Catholics have long observed religious fasts. But fasting and feasting go hand in hand in Poland, for at the end of each fast is a tremendous feast!
Easter, which may fall anytime between late March and late April, is one of the most important religious holidays in Poland. Lent (the forty days prior to Easter) is a solemn time of fasting and prayer for Roman Catholics, and many Polish families eat few meat dishes or sweets during this period. On Good Friday (the Friday before Easter), little or nothing is eaten. The day is spent visiting local churches, each of which presents a display representing Jesus’ tomb. Some families may have a very simple dinner of herring, potatoes, or soup before bed.
On the Saturday before Easter, Polish households, decorated with pussy willows and evergreen garlands, bustle with activity. Cooks prepare a tempting variety of dishes for the feast of the following day. The Easter table is set with a white tablecloth and a centerpiece of a springtime lamb (usually made of sugar), a bowl of brightly colored eggs, and a bouquet of fresh hyacinths. Another important part of this day is the blessing of the Easter foods. Families fill a basket
with a sampling of their Easter treats, usually including bread, salt, hard-boiled eggs, cold meats, an assortment of desserts, and a small lamb made of butter. These baskets are then taken to church, where a priest blesses their contents. Through this ritual, the special meal of the following day is also blessed.
On Sunday morning, families attend Easter Mass and then hurry home for the wonderful meal. Guests are always welcome, and each person is met by the host to share part of a hard-boiled egg. At last, everyone settles in to enjoy the delicious feast.Typical dishes include soups, baked ham, sausages, roast beef or veal, salads, sauces, and relishes. A selection of delectable desserts, such as the traditional babkas and mazureks, makes the meal complete.
The day after Easter, a unique Polish tradition is practiced by young people, especially in rural areas and small towns. Also called Dyngus Day, Easter Monday is a time for Polish boys and young men to splash girls and young women with water. These encounters can be as harmless as a sprinkling of a few drops or as drenching as a bucketful of water over the head. Although no one knows for certain
the origins of this long-standing tradition, it remains popular in modern times, and Polish girls keep a sharp eye out for lurking boys on Dyngus Day.
Second only to Easter in religious significance, Christmas is a festive
time in Poland. Preparations begin a few days before December 25, as families clean their homes, pick out Christmas trees, and bugifts and food. In large cities and towns, squares and markets bustle
with busy vendors and shoppers. On Christmas Eve day, Polish children help trim the family Christmas tree with traditional decorations,
including apples, nuts, candy, and homemade ornaments of straw or paper.
Christmas Eve is a day of fasting, which is broken by a dinner called the Wigilia. This special meal is not eaten until a member of the family, usually a child, spots the first evening star in the winter
sky. The Christmas Eve table is covered with a snow-white linencloth and set with the family’s best dishes. An extra place is always set at the table on this night for any unexpected visitor. Candles are lit, and a small bundle of straw or hay is placed underneath the tablecloth, symbolizing the manger that the baby Jesus slept in. The hay also represents peace, the family’s good deeds during Advent (the period beginning four Sundays before Christmas), and their hopes for the future. In the center of the table is the
opl
/atek, the Christmas wafer, which is traditionally baked by nuns and blessed by a priest. Before the meal, the family shares this special
wafer while offering good wishes to one another. In some rural areas, part of the wafer is also offered to the family’s livestock,
in honor of the animals that were present at Jesus’ birth.
At last it’s time for the carefully prepared dinner. Although meatless, this is a holiday feast that may consist of as many as twelve courses. Typical dishes include beet or mushroom soup, a main course of fish, and a variety of side dishes and desserts. Mushrooms are a popular ingredient, and poppy seeds are in many of the traditional desserts. Every bite is savored and enjoyed by all.
After the big meal, many Polish families enjoy singing their favorite Christmas carols. Another popular pastime is predicting the future by reading the smoke from the candles on the table and by drawing pieces of straw from beneath the tablecloth. Some families open gifts, while others wait until Christmas Day. As it grows later, families get ready to go to their local churches for the Pasterka, or Shepherd’s Mass.This service begins at midnight and doesn’t end until after 2:00
A.M. on Christmas morning.
Christmas Day is a calm, quiet day for most Polish families. Many people pay visits to friends and relatives, and some enjoy caroling. Guests are always welcome to share a sweet treat and to warm up with a hot beverage such as tea, coffee, or apple cider. The day after Christmas, also known as Saint Stephen’s Day, is the last day of vacation
for many people and may be spent paying more visits, caroling, and relaxing.On New Year’s Eve, many people throw or attend festive parties or fancy dinners and dances. It is an evening to make predictions and wishes for the coming year and to bid farewell to the old. At the stroke of midnight, the new year is welcomed in with great happiness
and excitement.
This time of year is also the beginning of the Polish carnival season,
and a popular activity is the kulig, or sleigh ride. Bundled in their warmest clothes, Polish families and friends pile into horse-drawn sleighs and go from house to house, stopping for food, dancing,
and singing before picking up more passengers and traveling on to the neighbors’. Most kuligs also journey into the snowy forests, where riders light a bonfire, heat up a hearty pot of bigos (hunter’s stew), and celebrate into the night.
In addition to these major holidays, festivals and fairs are held all over Poland throughout the year. Constitution Day in May and Independence Day in November commemorate important political events in the nation's history, and Polish children enjoy a special day in their honor in June. One of the oldest customs is the Dozynki (Harvest Festival), which usually takes place in late summer or early autumn, depending on the region and the crop. Farming communities
throughout the country celebrate the season’s harvest with parades, music, and food. The traditional symbol of the celebration is the wieniec, or harvest wreath. These wreaths are woven in different
shapes and sizes and are carefully decorated using the fruit of the fields, from grain and flowers to apples and nuts. The wreaths are blessed at local churches before being carried back to family farms in festive processions. A girl or young woman, usually one who has helped with the farmwork and the harvesting, leads the procession, wearing a small wreath on her head. The whole group then enjoys a great feast, along with singing, dancing, and conversation.
No matter what the occasion in Poland, feasting and fun are sure to play an important role. The country’s long-standing customs are carried on and enriched in modern times, even as new traditions develop to celebrate Polish culture, history, and cuisine.

Before You Begin
Polish cooking makes use of some ingredients that you may not know. Sometimes special cookware is used, too, although the recipes in this book can easily be prepared with ordinary utensils and pans.
The most important thing you need to know before you start is how to be a careful cook. On the following page, you’ll find a few rules that will make your cooking experience safe, fun, and easy. Next, take a look at the “dictionary” of utensils, terms, and special ingredients. You may also want to read the list of tips on preparing healthy, low-fat meals.
When you’ve picked out a recipe to try, read through it from beginning to end. Now you are ready to shop for ingredients and to organize the cookware you will need. Once you have assembled everything, you’re ready to begin cooking.


The Careful Cook
Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.
•Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water.
•Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
•Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
•Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
•Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.
•Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
•If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
•If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”


Cooking Utensils


colander—A bowl with holes in the bottom and sides. It is used for draining liquid from a solid food.
double boiler—A utensil made up of two pans that fit together. Heat
from the water boiling in the lower pan cooks food in the upper
pan without scorching.
Dutch oven—A heavy pot, with a tight-fitting domed lid, that is often used for cooking soups or stews
slotted spoon—A spoon with small openings in the bowl. It is often used to pick solid food out of a liquid.


Cooking Terms
baste—To pour or spoon liquid over food as it roasts in order to flavor and moisten it
boil—To heat a liquid over high heat until bubbles form and rise rapidly
to the surface
core—To remove the center part of a fruit or vegetable, which contains the stem and/or seeds
cream—To beat one or several ingredients to a smooth consistency
florets—Individual, flowerlike pieces that form the heads of such vegetables
as cauliflower and broccoli
fold—To blend an ingredient with other ingredients by using a gentle overturning circular motion instead of by stirring or beating
grate—To shred food into small pieces by rubbing it against a grater
knead—To work dough by pressing it with the palms, pushing it outward,
and then pressing it over on itself
pinch—A very small amount, usually what you can pick up between your thumb and forefinger
preheat—To allow an oven to warm up to a certain temperature before putting food in it
shred—To tear or cut food into tiny pieces, either by hand or by using a knife or grater
simmer—To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
whip—To beat a substance such as cream, gelatin, or egg white at high speed until light and fluffy in texture


Special Ingredients
allspice—The berry of a West Indian tree. It is used whole or ground in cooking to give a slightly sweet flavor to food.
almond extract—A liquid made from almonds that is used in baking
bay leaves—The dried leaves of the bay (also called laurel) tree
bread crumbs—Tiny pieces of stale or dried bread made by crushing the bread with the bottom of a glass or a rolling pin. Packaged bread crumbs can be bought at grocery stores.
cinnamon—A spice made from the bark of a tree in the laurel family. Cinnamon is available ground and in sticks.
cloves—Dried buds from a small evergreen tree. Cloves can be used either whole or ground to flavor food.
Dijon-style mustard—A commercially prepared condiment made from mustard seed, white wine, vinegar, salt, and spices
dill—An herb whose seeds and leaves are both used in cooking. Dried dill is also called dill weed.
dried mushrooms—Fresh mushrooms that have been dried. They have a leathery texture and are usually used in soups or other foods in which they can soak up liquid.
garlic—An herb whose distinctive flavor is used in many dishes. Fresh garlic can usually be found in the produce department of a supermarket.
Each piece or bulb can be broken up into several small sections
called cloves. Most recipes use only one or two finely chopped cloves of this very strong herb. Before you chop up a clove of garlic, you will have to remove the brittle, papery covering that surrounds it.
kohlrabi—A light-green vegetable in the turnip family
marjoram—An herb related to mint that is used in cooking. It is known for its sweet aroma and flavor.
paprika—A seasoning made from dried, ground sweet red peppers, used for its flavor and its red color
parsley—A green, leafy herb used as a seasoning and as a garnish
parsnip—The long, white, sweet-tasting root vegetable of the parsnip plant
pearl barley—Seeds of the barley plant that have been rubbed into smooth, round grains. Pearl barley is usually used in soups and ground-meat dishes.
peppercorns—The berries of an East Indian plant. Peppercorns are used both whole and ground to flavor food.
poppy seed pastry filling—A thick, sweet mixture made from poppy seeds and corn syrup that is used in making pies, cakes, and breads
rutabaga—An edible, yellowish root vegetable similar to the turnip
sauerkraut—A strongly flavored fermented mixture of shredded cabbage,
salt, and spices
vanilla extract—A liquid made from vanilla beans and used to flavor food
white-wine vinegar—Vinegar made from white wine. It has a sharp, tangy flavor.


Healthy and Low-FatCooking Tips
Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this book.Throughout the book, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious!
Many recipes call for butter or oil to sauté vegetables or other ingredients. Using oil lowers saturated fat right away, but you can also reduce the amount of oil you use.You can also substitute a low-fat or nonfat cooking spray for oil. Sprinkling a little salt on vegetables
brings out their natural juices, so less oil is needed. It’s also a good idea to use a small, nonstick frying pan if you decide to use less oil than the recipe calls for.
Another common substitution for butter is margarine. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter. Margarine may noticeably change the taste or consistency of the food.
Dairy products, such as cream, milk, and sour cream, are common in Polish cooking. An easy way to trim fat from a recipe is to use skim or evaporated skim milk in place of cream, whole milk, or 2 percent milk. In recipes that call for sour cream, you may want to try substituting
low-fat or nonfat sour cream or plain yogurt.
Some cooks like to replace ground beef with ground turkey to lower fat. However, since this does change the flavor, you may need to experiment a little bit to decide if you like this substitution. Buying extra-lean meats is always an easy way to reduce fat.
There are many ways to prepare meals that are good for you and still taste great. As you become a more experienced cook, try experimenting
with recipes and substitutions to find the methods that work best for you.


METRIC CONVERSIONS
Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement
is based on both weight (for solids) and volume (for liquids).To convert
from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights—one cup of rice does not weigh the same as one cup of grated cheese, for example—many cooks who use the metric system
have kitchen scales to weigh different ingredients.The chart below will give you a good starting point for basic conversions to the metric system.
MASS (weight) LENGTH
1 ounce (oz.) = 28.0 grams (g) 8 ounces = 227.0 grams 1 pound (lb.)
or 16 ounces = 0.45 kilograms (kg) ø inch (in.) = 0.6 centimeters (cm) ¥ inch = 1.25 centimeters 1 inch = 2.5 centimeters
2.2 pounds= 1.0 kilogram
TEMPERATURE
LIQUID VOLUME 212°F = 100°C (boiling point of water)
225°F = 110°C 1 teaspoon (tsp.) = 5.0 milliliters (ml) 250°F = 120°C 1 tablespoon (tbsp.) = 15.0 milliliters 275°F = 135°C 1 fluid ounce (oz.) = 30.0 milliliters 300°F = 150°C 1 cup (c.) = 240 milliliters 325°F = 160°C 1 pint (pt.) = 480 milliliters 350°F = 180°C 1 quart (qt.) = 0.95 liters (l) 375°F = 190°C 1 gallon (gal.) = 3.80 liters 400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)
PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan 9-inch cake pan = 23 x 3.5-centimeter cake pan 11 x 7-inch baking pan = 28 x 18-centimeter baking pan 13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan 9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan 2-quart casserole = 2-liter casserole

 View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - Italy "15-Minute Creamy Fettuccini Alfredo"

Pasta Dairy Egg Italian Italy European Mediterranean

Ingredients :
8 oz cream cheese, cubed
3/4 cup grated parmesan cheese
1 stk butter, softened
1/2 cup heavy cream
8 oz fettuccine, cooked and
drained
1/8 tsp fresh grated nutmeg

Method :
• In a large saucepan, stir together the cream cheese,
parmesan, butter, and cream. Heat, stirring, until smooth. Add
hot, cooked fettuccini, and toss until well covered. Serve
immediately, sprinkled with nutmeg.

View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - Italy "24-Hour Italian Beef"

Meats Italian Italy European Mediterranean

Ingredients :
5 lb beef rump roast
2 cup water
1 pkt au jus gravy mix
1 pkt Italian dressing mix

Method :
• Combine water, gravy mix and dressing mix. Pour overroast in crockpot. Cover and cook on LOW 12-15 hours.
Remove roast and shred with 2 forks, forming strings. Cook on
LOW setting an additional 10-12 hours.

View over 5,000 menus at  http://www.menu-for-you.com

Food of the World - Italy "4 Cheese Manicotti"

Pasta Vegetarian Low Calorie Fat Free Diet Italian Italy
European Mediterranean

Yield > 1

Ingredients :

12 x Manicotti uncooked
Pam
1/2 cup onion finely chopped
3 x garlic cloves minced
1 cup mozzarella cheese shredded,
*See note
1/2 cup parmesan cheese freshly
grated
1 tsp italian seasoning
1/2 tsp pepper
1 prt nonfat ricotta cheese (15 oz)
*See note
1 pkt garden vegetable flavor light
cream cheese (6 oz)
4 oz light cream cheese *See note
1/2 pkt frozen chopped spinach (10
oz. ) thawed
drained and squeezed dry
1 jar tomato and herb pasta sauce

Method :
• Cook pasta according to package directions, omitting salt
and fat: set aside.
• Coat a small nonstick skillet with cooking spray, and
place over medium-high heat until hot. Add onion and garlic;
saute 3 minutes.
• Remove
from heat and set aside.
• Combine 1/2 cup mozzarella cheese, 1/4 cup parmesan
cheese, and next 5 ingredients in a bowl; beat at medium
speed until smooth. Stir in onion mixture and spinach.
• Spoon mozzarella cheese mixture into cooked manicotti
about 1/3 cup per shell.
• Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange
stuffed manicottis and then spread remaining sauce on top.
Sprinkle remaining mozzarella cheese and parmesan cheese;
cover and bake for 40 minutes. Remove foil and bake for an
additional 10 minutes or until cheese has browned.
• Serving size 2 manicotti (6 servings)
• *Note: I used nonfat cheeses as much as possible and
had no ill affect on the recipe. In fact my SAD friends were
clamouring for the recipe and did not believe me when I said it
was lofat. Just goes to show you.
• (I just remade this recipe this evening for dinner and
used a fatfree spaghetti sauce that I got from the HFS along
with some homemade fatfree manicotti that I got from my
local pasta market. It was fabulous, I think even better than

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - Italy "90 Minute Bread"

Yield > 2 Loaves
Breads Italian Italy European Mediterranean
Ingredients :
2 cup Water
2 pkt of dry yeast
1 tsp Salt
1 tbl Sugar
3 tbl Corn oil
4 1/2 cup Bread flour
Method :
• Pour water into bowl and sprinkle yeast over it. Sprinkle
sugar and salt over yeast and wait until yeast bubbles and
comes to the surface. Stir in oil. Add 4 cups of flour all at once.
Mix with a wooden spoon until dough gathers together in a
ball. Scrape down sides of bowl incorporating dough particles.
If dough is sticky, add additional flour until it can be handled
easily. Turn dough out into floured board and divide into two
loaves. Shape each loaf and place into greased bread pans and
cover with a wet dish towel. When bread has doubled in bulk,
bake 375 degrees in preheated oven for 30-35 minutes until
brown. Turn on to a rack to cool.

 View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - Italy "A 20-Minute Chicken Parmesan"

Yield > 4
Poultry Cheese Italian Italy European Mediterranean
Ingredients :
4 x Boneless and skinless
chicken breast halve
1 x Egg slightly beaten
1/2 cup Seasoned bread crumbs
2 tbl Butter or margarine
1 3/4 cup Spaghetti sauce
1/2 cup Shredded mozzarella
cheese
1 tbl Grated parmesan cheese
1/4 cup Chopped fresh parsley
Method :
• Using palm of hand flatten chicken to even thickness. Dip
chicken into egg then into crumbs to coat. In skillet over
medium heat, in hot margarine, brown chicken on both sides.
Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle
with cheeses and parsley. Cover; simmer 5 minutes or until
cheese melts.
• Makes 4 servings.
A Little Italian
Yield > 1 Servings

View over 5,000 menus at  http://www.menu-for-you.com

Food of the World - Italy "75-Minute Pizza Dough Yield"

Yield > 1 Servings
Italian Italian Season:Any Method: Baked Italy European Mediterranean

Ingredients :
1 1/2 cup Warm water, about 105 degrees
1 env rapid rise dry yeast
1 tbl Granulated white sugar
2 tbl Olive oil
4 cup All purpose flour, plus extra as needed
1 1/2 tsp Salt
Vegetable oil, for oiling bowl
Method :
• Sometimes you don't have the time to let pizza dough
rise at night, nor do you have the forethought to use the slowrise
process and start the dough rising in the morning (using
only a fraction of the ordinary amount of yeast). For those
occasions, try this especially fast recipe. By using rapid-rise
yeast, a warm oven, warm water, and a little sugar, you can
make a dough that will rise in only forty minutes. This means
the entire
• process of making a pizza can be done in about seventyfive
minutes from
• start to finish. Since convenience is the watchword here,
all-purpose flour is used instead of bread flour. Although it
does not have quite the tenderness or full flavor of dough
made using the Master Recipe for Pizza Dough, this dough
makes a very good pizza in very little time.
• 1. Set oven to 200 degrees for 10 minutes, then turn
oven off.
• 2. Meanwhile, in bowl of food processor fifted with either
metal or plastic blade, add water and sprinkle in yeast and
sugar. Pulse twice to
• dissolve yeast. Add all remaining ingredients and process
until mixture forms cohesive mass. Dough should not be sticky
(if it is, add 2 more tablespoons flour and pulse briefly) nor
should it be dry and crumbly (if it is, add 1 more tablespoon
water and pulse briefly). Let rest for 2 minutes. Process for
another 30seconds.
• 3. Remove dough from food processor and knead by
hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
• 4. Very lightly oil large bowl with vegetable oil. Place
dough in bowl (do not coat dough with oil) and cover with
plastic wrap.Place in warm oven.
• Let rise for 40 minutes or until doubled.Remove from
oven, punch down, remove from bowl, and separate into two
round pieces. Let rest for 10 minutes under a damp dish towel,
then shape, top, and bake in preheated 500-degree oven
according to the following chart. Cook pizza an additional 2-3
minutes after adding cheese, or until cheese is completely
melted.
• THIN CRUST 14-inch pizzas (recipe makes 2) 7 to 8
minutes 12-inch pizzas
• (recipe makes 4) 5 minutes 8-inch pizzas (recipe makes
8) 3 minutes
• MEDIUM-THICK CRUST 12-inch pizzas (recipe makes 2) 9
to 10 minutes 8-inch pizzas (recipe makes 4) 5 minutes 6-inch
pizzas (recipe makes 8) 4 minutes
• Nationality: Italian Season:any Method: baked
• Start to Finish 1 1/2 hours Preparation a minute or less
Attention 1 hour Finishing 15 minutes

View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - Italy "A Little Italian"

Yield > 1 Servings
Italian Italy European Mediterranean
Ingredients :
2 tbl Dried basil
2 tbl Dried marjoram
2 tbl Dried oregano
2 tbl Ground coriander
2 tbl Dried thyme
2 tbl Dried rosemary
2 tbl Dried savory
1 tsp Hot red pepper flakes
Method :
• He says grind in food processor - I use my little coffee
grinder. Store in a tightly sealed container. He says keeps well
up to 3 months. I make bigger batches and it keeps well for up
to 6 months. I give this as a Christmas present to lots of folks
every year - and get rave reviews.

View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - Italy "A Little Italian Seasoning"

Yield > 1
Keys : Condiments Seasoning Vegetarian Vegan Low Calorie Fat
Free Diet Italian Italy European Mediterranean
Ingredients :
2 tbl dried basil
2 tbl dried marjoram
2 tbl dried oregano
2 tbl ground coriander
2 tbl dried thyme
2 tbl dried rosemary
2 tbl dried savory
1 tsp hot red pepper flakes

Method :
• Use this herb and spice mixture in pasta sauces or with
braised or roasted vegetables.
• MAKES A SCANT CUP
• In the bowl of a food processor, combine all the
ingredients. Process for 30 seconds until finely ground.
Transfer to a tightly sealed container, label. and date. Store in
a cool dark place for up to 3 months.

View over 5,000 menus at  http://www.menu-for-you.com

Food of the World - Italy "A Trio of Pizzas Abm"

Yield > 8 Servings
Main Dish Italian Italy European Mediterranean
Ingredients :
PESTO DOUGH
2 tbl Pesto Sauce
1 1/4 cup Water, (or more if needed)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
1 tbl Yeast
SUN-DRIED TOMATO DOUGH
5 x Oil-Packed Sun-Dried
Tomatoes with Oil
2 tbl Sun-Dried Tomato Paste
1 1/4 cup Water, (or more)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
1 tbl Yeast
GARLIC DOUGH
2 tbl Garlic Paste
1 1/4 cup Water, (or more)
1/3 cup Olive Oil
3 cup Flour
1/2 cup Cornmeal
1 1/2 tsp Salt
1 tbl Yeast
TOPPINGS
Pizza Sauce
1/2 cup Parmigiano-Reggiano
Cheese, grated
Method :
• Place desired dough ingredients in machine and program
for knead and first rise. Press start. Dough will be soft at first
but become firmer. Preheat the oven to 500 F with the rack in
the center position. Turn 17 x 11" pan upside down. Spray with
vegetable cooking spray. Cut dough in half and cover
remaining half with a clean towel. Place the other half on the
prepared pan and use rolling pin to roll the dough evenly to the
edge. Have a friend hold the pan or place a wet towel
underneath. Spread with sauce and sprinkle with cheese. Bake
for 8 to 10 minutes.
• Smith

View over 5,000 menus at  http://www.menu-for-you.com

Food of the World - Italy "Aaronson Tiramisu"

Yield > 10
Keys : Desserts Italian Italy European Mediterranean Cold
Ingredients :
8 x egg yolks
1/2 cup sugar
3/4 cup sugar
1/4 cup Kailua
15 oz mascarpone cheese
1/4 cup rum
2 cup heavy cream, whipped stiff
1/4 cup Grand Marnier
soaking mixture
2 cup strong coffee
1 x in Italian markets
Method :
• Beat the egg yolks with the sugar until light in color and
the batter forms a `ribbon' when the beater is lifted and the batter doesn't `plop' off the beater but rather falls back on
itself in a ribbon. Add the mascarpone, beating well and then
the heavy cream. Put in the refrigerator. Soaking: Mix the
coffee, sugar and liqueurs together until sugar is dissolved.
Pour half of the mascarpone mixture into a large bowl. Dip 1
ladyfinger at a time into the coffee mixture until thoroughly
moistened but not dripping. If you allow the ladyfingers to
absorb too much of the coffee mixture, they will exude their
liquid into the cream layer and the cream will be watery. Cover
the entire surface of the cream layer with the dipped
ladyfingers. Pour the remaining mascarpone mixture over the
ladyfingers, smoothing with a spatula. Chop some bittersweet
chocolate into medium/small chunks and sprinkle over the top
of the dessert. Refrigerate for at least 8 hours, overnight is
best. Serve cold.
• This is a truly decadent dessert.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - Italy "About Arborir Rice"

Yield > 1
Keys : Information Italian Italy European Mediterranean
Method :
• What is Arborio? This rice is prized for its use in traditional risottos and paella recipes. As the rice is
cooked and stirred, a creamy sauce forms around large, al dente grains, carrying and amplifying any flavor
profile. This rice is recommended for use in risotto or paella recipes.
• What is Risotto? Risotto is actually an Italian cooking technique used for a native Italian rice, Arborio.
This old world method involves stirring hot liquid little by little into the rice for about 20 minutes, which will
create a dish unlike any other rice recipe you have tried. Risotto is prepared this way and served immediately
to preserve the unique, gourmet texture of a very creamy sauce around al dente, pasta-like rice kernels.
• Never rinse this rice before cooking!
• While you may add the stock all at once and cook this rice as you would other rices, it will not have the
smooth, creamy texture of risotto.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - Italy "Acquacotta (Tuscan Soup)"

Yield > 8
Keys : Rave Reviews Soups Stews Vegetarian Italian Italy European Mediterranean

Ingredients :
1 oz dried porcini mushrooms
2 med carrots cleaned and
chopped
2 lrg celery stalk chopped
1 med red onion cleaned
1 x clove garlic peeled
1 1/2 lb fresh tomatoes or canned
1 tbl tomato paste
salt and pepper to taste
1 pch red pepper flakes
2 qt cold water
1/2 cup egg beaters 99% egg
substitute
8 tbl parmesan cheese freshly
grated
2 cup croutons
Method :
• Soak the mushrooms in a bowl of lukewarm water for 1/2
hour to rehydrate.
• Drain the mushrooms (reserving the liquid), making sure
that no sand remains attached to the stems.
• Finely chop carrots, celery, onion, garlic and the soaked
mushrooms all together on a board.
• Heat the oil (or mushroom liquid) in a heavy casserole
over medium heat.
• When the sauteing liquid is warm, add the chopped
ingredients and saute for 10 minutes, stirring with a wooden
spoon as needed.
• Meanwhile pass the tomatoes through a food mill, using
the disk with the smallest holes, into a small bowl.
• Add the strained tomatoes, along with the tomato paste,
then salt, pepper and red pepper flakes. Let simmer for 15
minutes, mixing every so often.
• Add the cold water, mix very well and, when the broth
returns to a boil, let simmer for 55 minutes.
• Place the egg beaters (or two eggs) in a crockery or
china soup tureen and mix them very well with the Parmigiano
cheese.
• When the soup is ready, ladle it into the tureen, and
using a wooden spoon, mix each addition very well with the
egg-cheese combination in order to avoid curdling.
• When the broth is very smooth and the eggs completely
amalgamated, add the
• croutons and serve immediately. (If using bread slices
instead, place a slice in each bowl and ladle the broth over top.
Serve immediately.)
• Serving Ideas : Use sourdough bread for the croutons or
bread slices.
• NOTES : Becky's notes: Original recipe called for 1/2 c.
olive oil and two large eggs. The oil was to saute the
vegetables and mushrooms, but I used the broth from
rehydrating the mushrooms. I also added the leftover
mushroom liquid to my cold water soup stock for the flavor. I
never tried the two eggs, but thought Egg Beaters would be
just as suitable (if not more) because they're premixed and
pasteurized.
• The original recipe called for canned Italian tomatoes and
Italian
tomato paste. I used Contadina chopped tomatoes with Italian
seasoning.
• One mistake I made with my homemade croutons was
not crisping them
enough. Soggy bread was OK because the soup flavors
compensated,
but truly crunchy croutons would really give a great texture to
the soup.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - Italy "Acquasale (Sweet Pepper Sauce)"

Yield > 3 Servings
Keys : Main Dish Ethnic Pasta Appetizers Sauces Italian Italy
European MediterraneanIngredients :
3 tbl Olive oil
1 x Red onion, finely sliced
1/2 x Garlic clove, finely minced
3 x Red bell peppers, roasted,
ribs, membranes & seeds
removed & cut into 1/2"
slices
2 med Tomatoes, seeded & cut into
chunks
1/4 tsp Salt
1/4 cup Fresh breadcrumbs, optional
Method :
• Warm the olive oil in a large heavy saute pot. Add the
red onion & saute over a low heat until the onion becomes limp
& translucent. Add the garlic & saute briefly. Stir in the pepper
strips & sweat them over low heat for 20 to 25 minutes. Add
the tomatoes & salt & cook another 2 to 3 minutes. Cool to
room temperature.
• Put the mixture in a food processor & pulse about 30
times. DO NOT PUREE. If it seems too moist, add the
breadcrumbs.
• Serve either as an antipasto, or as a main dish with pasta
or polenta. Or, add stock & serve as a soup.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - Italy "Agnolotti-Alla-Fraccaro (Ravioli)"

Yield > 4 Servings
Keys : Main Pasta Italian Italy European Mediterranean

Ingredients :
20 x SANDRA GISBURNE
AGNOLOTTI PASTA-----
4 cup All-purpose flour
1 pch Salt
1 cup -water
2 x Eggs
THICK BECHAMEL-----
1/2 cup Milk
1 tbl Butter
1 tbl Flour
1/4 tsp Salt

Method :
• Pn White and red pepper 1 Egg yolk

 View over 5000 menus at  http://www.menu-for-you.com

Food of the World - Italy "Adriatic Ravioli Yield "

Yield > 4
Keys : Pasta Brenda Vegetarian Italian Italy European Mediterranean
Ingredients :
1 lb asparagus, fresh
1 lb cheese ravioli, small,
frozen
5 tbl butter, or margarine
1 lrg red bell pepper, seeded
and cut into
1 x thin, 2-inch-long strips (1
cup)
1/2 lb mushrooms, thinly sliced
(about 2 cups)
4 lrg garlic cloves, peeled and
minced
3 tbl unbleached white flour
2 1/2 cup milk
1/4 tsp salt
1 tsp paprika, plus additional for
garnish
1 tbl Dijon mustard
1/4 cup fresh basil, chopped
1/2 cup Romano cheese, (2
ounces), finely
grated Pepper Finely grated
Parmesan cheese for cn
Method :
• Put a large pot of water on to boil. Snap off and discard
the tough asparagus ends, and cut the stalks into 1-inch
pieces. You will have about 3 cups of asparagus. Steam until
barely tender, 6 to 8 minutes, and set aside.
• Begin cooking the ravioli, stirring occasionally.
• Melt 1 tablespoon of the butter in a skillet over medium
heat. Saute' the red pepper, mushrooms, and garlic until
tender, 3 to 4 minutes. Remove the pan from the heat.
• Melt the remaining 4 tablespoons butter in a large, heavy
saucepan over medium heat. Whisk in the flour, and let it cook
for a minute or two. Slowly pour in the milk, whisking
constantly until thickened, about 3 to 5 minutes.
• Add the salt, paprika, mustard, basil, Romano cheese,
and pepper to taste stirring until the cheese is melted. Reduce
the heat to very low, and stir in the sauteed vegetables.
• When the ravioli is tender and begins to float, after about
10 to 12 minutes, drain it well, and transfer it to a large
serving bowl.
• Pour on the sauce, and toss gently. Garnish with paprika,
and serve with Parmesan on the side.
• Tender ravioli, asparagus, and mushrooms tossed with a
Dijon and basil cheese sauce make for this elegant entree,
named for Italy's beautiful Adriatic coast.
• 4 servings.

View over 5,000 menus at   http://www.menu-for-you.com

Food of the World - Italy "Adriatic Spaghetti - Spaghetti Dell'adriatico"

Yield > 4
Keys : Pasta Seafood Italian Italy European Mediterranean Hot
 Ingredients :
1 sm octopus, (about 3 1/4pounds)
 1/2 cup olive oil
1 pch rosemary
1 x bay leaf
1 pch oregano
1 tsp cumin seeds
chopped parsley
1 x green chili pepper chopped
1/2 lb tomatoes, peeled and cut in
3 x cloves garlic, (inner buds chopped salt and pepper
 Method :
• Serves 4 to 6 The octopus must be very carefully washed
and dried, and the mouth removed. Cover the bottom of a
saucepan with oil; add the rosemary, bay leaf oregano, cumin
seeds, parley, chili pepper, tomatoes and chopped garlic.
 • Place the octopus on top of this mixture and season with
salt and pepper.
• Cover the pot very tightly and simmer for about 45
minutes. Cook the spaghetti in plenty of boiling salted water
until it is 'al dente' (firm to the bite).
• Drain and turn onto a warm serving dish. Mix the octopus
sauce into the spaghetti. Serve piping hot.

View over 5,000 menus at http://www.menu-for-you.com

Aged Goat Cheese with Dried Fruit Moscato Compote and Toasts

Yield > 4 Keys : Desserts Game Meats Italian Italy European Mediterranean

Ingredients :
2 oz Dried apricots cut 1/8"
julienne
1 oz Dried cranberries
1 oz Dried cherries
1 oz Dried currants
8 oz Moscato D'Asti (sweet wine from Italy)
1/2 cup Hazelnuts roughly chopped
2 tbl Sugar
4 tbl Unsalted butter softened
4 slc Good-quality white bread toasted
(Arnold or Pepperidge Farms)
8 oz Aged goat cheese, caraway round
(preferably Coach Farm)

Method :
• In a medium sauce pan over medium-low heat, stir
together the apricots, cranberries, cherries, currants and wine.
Bring to a boil, turn off the heat and let stand 30 minutes. The
fruit will plump to twice their original size and the wine should
just moisten the fruit.
• In a large mixing bowl put the hazelnuts, sugar and soft
butter. Blend with a spoon until homogenous. Spread this
mixture over the toast in a thin layer all the way to the edges.
Remove the crusts with a sharp knife. Cut each toast into
triangles, and divide the toast among 4 saucers.
• Using 4 large martini glasses divide the fruit mixture and
juices evenly. Place each glass on a saucer with the toast.
Shave goat cheese with peeler over each glass and serve.
• This recipe yields 4 servings.
• Comments: The original recipe title as listed Is "Aged
Goat Cheese With Dried Fruit Moscato Compote And Hazelnut
Toasts".

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - Italy "Agliata Per Pasta (Garlic and WalnutSauce for Pasta)"

Yield > 4  Servings
Keys : Main Dish Ethnic Pasta Sauces Vegetarian Nuts Italian Italy
European Mediterranean Hot
Ingredients :
2 slc Stale bread, crusts removed
2 tbl Stock, warmed
1 cup Walnuts, toasted
1/2 cup Parsley, stems trimmed
3 med Garlic cloves, chopped
1/2 tsp Salt
1/8 tsp Black pepper
6 tbl Olive oil
Method :
• Soak the bread in the stock & then squeeze out any
excess moisture.
• Combine the bread with the walnuts, parsley, garlic, salt
& pepper in a food processor. Process, adding the olive oil in a
very slow stream until you have a thick paste. Toss with your
favourite pasta & serve hot.

View over 5,000 menus at http://www.menu-for-you.com

Food of the World - Italy "Sauce for Pasta"

Yield > 4 Servings
Keys : Main Dish Ethnic Pasta Sauces Vegetarian Nuts Italian Italy
European Mediterranean Hot

Ingredients :
2 slc Stale bread, crusts removed
2 tbl Stock, warmed
1 cup Walnuts, toasted
1/2 cup Parsley, stems trimmed
3 med Garlic cloves, chopped
1/2 tsp Salt
1/8 tsp Black pepper
6 tbl Olive oil

• Soak the bread in the stock & then squeeze out any
excess moisture.
• Combine the bread with the walnuts, parsley, garlic, salt
& pepper in a food processor. Process, adding the olive oil in a
very slow stream until you have a thick paste. Toss with your
favourite pasta & serve hot.

 View over 5000 menus at  http://www.menu-for-you.com

Food of the World - Italy "Agnolotti"

Yield > 4
Keys : Main Dish Pasta Italian Italy European MediterraneanIngredients :
4 tbl Butter
1 med Spanish onion chopped 1/8"
dice
1/4 cup Ricotta
1/4 cup Grated Fontina
3 tbl Fresh goat cheese
2 tbl Fresh marjoram leaves
1/4 cup Finely-chopped Italian
parsley
1/4 tsp Freshly-grated nutmeg
Salt to taste
Freshly-ground black pepper
to taste
1 x recipe Basic Fresh Egg Pasta
see * Note
(rolled to thinnest setting on
machine)
3 oz Unsalted butter
4 oz Porcini mushrooms sliced
paper thin
(may substitute crimini)
1/4 cup Grated Parmigiano-Reggiano

Method :
• Bring 6 quarts water to boil and add 2 tablespoons salt.
• In a 12- to 14-inch saute pan, heat butter until foam
subsides, add onion and cook until soft and golden-brown,
about 7 to 8 minutes. Remove pan from heat and allow to cool.
Add ricotta, Fontina, goat cheese, marjoram, parsley and
nutmeg and season with salt and pepper.
• To form agnolotti, cut 3-inch strips of pasta lengthwise
and place 1 tablespoon cheese filling 3 inches apart. Fold top
of pasta down to bottom and pinch closed. Press dough flat
between lumps of filling. Using a pastry cutter, cut half moons
using folded part as flat side of moon. Continue until pasta and
filling are finished.
• When all agnolotti are finished, drop into boiling water
and lower heat. Cook at high simmer until tender. Meanwhile,
melt butter with mushrooms in a 12- to 14-inch saute pan.
Drain agnolotti and place in pan. Sprinkle with Parmigiano and
toss over medium heat to coat. Serve immediately.
• This recipe yields 4 servings.

View over 5000 menus at  http://www.menu-for-you.com

Guild Wars

I think it's because air, water or food in Bellevue Washington State or the game of creating a development team in this city. All of which have created an exciting buzz in the game, good company, ArenaNet, which was founded by former employees of Blizzard away from the headquarters of the Valve developed Half Life 2, only a mile, but replaced them with a gun Gravity Gun to us. I know they're hard up for Action-RPG game called Guild Wars, which is causing excitement among fans and Diablo fans are MMO.

ArenaNet is a revolutionary form of the game in the MMO Guild Wars is a game played by the OEM's. No monthly bills. All you have to pay only the cost to update the information in the form Expension Rack or expansion, which will be available at each game and each expansion set will be a period of several months. During the event, ArenaNet has continued for all players. Whether he will play or not expansion.

Mission, the first is to mold your character to the protection of the six career options and Elementalist (to control the forces of nature) Mesmer (the magic) Monk (The) Necromancer (Necromancer) Ranger (VG's problems. Remote battle), and Warrior under the guidance of Jeff Strain, one of the founders and programmers of ArenaNet This occupation is the easiest to play as a melee. So it does not require a lot like planning a professional career.

You also can choose to develop a career. A second to add variety to your skills. The main occupation is expected to be superior to a second career as a professional who plays a Warrior secondary profession is not good at close combat, Warrior is someone who played a major occupation. I choose a secondary profession for a Warrior to Ranger needs to have ample power as a warrior.

Strain pointed out to the various major international Guild Wars game online RPG General "in Guild Wars, you will not be forced to choose what you do not know which to choose," which means you will not miss it. Create a character that does not work out of making the wrong decision. Increase their research and quest items are simply presented. And the impact of various options. These will be clearly identified. It makes you realize immediately that you're going to get anything from the selection.

Guild Wars is a game of skill acquired by experience. Instead of a boring, monotonous level of the professional skills and a career total of 450 skills in 75 skills that ArenaNet skills. It is very balanced. It is therefore no super skills, superior skills which will enable professional versatility beyond any other profession. The advantages of this system is that everyone will be able to party together. Whether you're a novice or experienced player.

In the beginning when you log into the game. You are a citizen or a soldier in the kingdom Askalon if you open the map screen. Just click, you can teleport to the city that you want on the map. But you need to go to them only. It makes you lose quite a lot of time to get the latest one to find it. Or to the area I need to do missions (Fog of War) will cover the area you are not the pioneers of the game progresses steadily. It will reveal itself. For the mission is where you will be able to build up the party before you start the mission. You may be a party with other players for the mission ahead. Or as a mercenary NPC is one of them.

ArenaNet prepared with the skills of the game that looks like the card game Magic: The Gathering cards, each skill is like magic. Before any mission. Tulsa has the skills you need to choose eight of the main and secondary profession you have. The eight skills are locked and fixed throughout the mission. If you think you will use more than their Dodge skill Resurrect selected, you will need the skills to start a new mission, this system makes it easier to fight. However, it is possible that it may be too easy for the players who are not familiar with this general character must be "connected" to the opponent.

The play is straightforward, similar to Dungeon Siege, you can navigate your character with the mouse or keyboard. And click on enemies to attack the basic movement. Using their skills by clicking on the icon underneath the screen. A collection of articles by clicking on the items that, if the gold would share allocations within the party of protection, you are automatically in addition to 25 missions in Guild Wars in the game also provides a venue for a hunting ground for 10. open space for you to play like that. In these areas, the sub-quests. The battle between the player versus player (PVP) with a rating system to a full tournament. It has all the CTF, King of the hill with PVP 4 people in the arena of the Guild and Arena Deathmatch by playing to standing, free to play monthly to see Guild Wars is a complex, balanced and even fans, RPG hard. Court is not satisfied with the game. But for MMORPG gamers, this is what they dream.

Grand Theft Auto Liberty City Stories

Format: Play Station 2
Genre: Action
Developer: Rockstar Leed / Rockstar North
Publisher: Rockstar Games
Distributor: N/A

This is called as part of the game, GTA's souls, because the portfolio of the younger generation of PSP to the big originally a PS2 and a game that was released on the PS2's most complete portfolio. Down there I took my PSP again. He added that this is already sold out. I want to increase sales on the PS2's than with the return of the famous game notorious notorious throughout the world, Grand Theft Auto in this sector to put forward the story of the three was the dust on the part of the story. As part of the game in this family of GTA for the first time in the military would be added from the San Andreas and Vice City are the second set with the samurai sword and baseball to get into it. Jason holds the power to wiggle.

Of the various firearms. Since they are armed with conventional weapons such as pistols, shotguns and submachine guns, AK rifles Super Night at the assassination mission. To the types of guns and RPG rockets and a grenade. The smooth custard with C4 explosives to be used mightily. The mission that was cut down to spin it as a mission rather shortened from the original lot. Some of the work must be put to work with. I can not get any of the above. The type of work is similar to the others as to how to handle the target phone theft - "The mafia police of Dong. I stole a car and a new color. I just girls anything like that. But it also has the mini-games are hidden. The point of the city.

A lot of fun to play with. The mission is not only shorter. It has added a new mission to find a garbage truck driving patrols. Acts as a store clerk to refuse her nothing, and I will be leading a mission to get a cell car by beating it out. You just have to crawl under the car to the customer's orders. The needs of each customer are not the same. The jig is multiplied in a distorted, demolished it to bring it back for repair before it will be sold. This includes developing a system to be used in San Andreas, such as with body so that the muscles cross the ridge. Or if I eat a lot of the fat. Need to exercise to burn fat and calories. System of appeal to the opposite sex.

With expertise in weapons of each type. If fully developed, it can hold two hand guns, etc. All of which were turned out of the game in the GTA by the end. The people who play earlier. I might lose my mind off the nervousness because this time. It's images and graphics in this sector. Also the engine of the three traditional pure. Well I find it very hard to hand the person over the edge it suddenly - * - the system has come to blur the two sectors would be cut off. It is heartbreaking to lose in the end it is the frame rate is very low, so the image twitching and cramps skull. More time in that scene as the car is moving, so it's very noir. The time-out or to drive vehicles. The port was very poor.

It's a very critical moment seems to be in radio in the car at the station Dance Hiphop Dance Pop Rock Hardcore hit by three vehicles to the station at any time. And the vehicle and motorcycle were added in this sector, which is usually the third is the insect's size gives it a go at the site of most of his criticism and abuse it. a. The story is said to sharing their stories. Prior to the event in three of the city of Liberty City to three years together, you need to get to you, Tony, when a young speechwriter supplied and our hero is not dumb, he is a part. 3 by the selling point of the game is presented in terms of severity. Vulgar words. And gender. Are the same. I just want to leave it to those who rule.

If you buy this game for children. Grandchildren, he's just playing. I should be sitting in with him to teach it slowly. It is not that cause a variety of games like GTA. The game was not the culprit here. It might be part of the teaching or want to do it. But I believe it is the subconscious of the people over here. Children who are very young, he did not think they hit a running shot to the teeth, rather than sex. Some adults are likely to be a good example for their children, these kids here.