Food Recipes Collection

Strawberry Avocado Parfait Recipe Ingredients: 2 avocados, seeded, peeled and cubed 6 large fresh or thawed frozen strawberries 1/2 cup strawberry flavoured yogurt 1 tablespoon orange juice concentrate 1 teaspoon brown sugar Shredded coconut, optional Instructions: Place strawberries in a bowl; lightly mash with fork. Add avocado cubes and gently mix together. Spoon strawberr/avocado mixture into four long-stemmed wine glasses. Combine yogurt, orange juice concentrate and brown sugar in a small bowl. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.

Berried Avocado Grapefruit Salad Recipe Ingredients: Bibb lettuce Watercress 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Instruction: Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing. From: arielle@taronga.com (Stephanie da Silva)

TORTELLINI AND ARTICHOKE PASTA SALAD RECIPE ==================================== Ingredients: ------------ 1 10oz pkg cheese or chicken stuffed tortellini 4 whole marinated artichoke hearts 2 to 3 tblsp roasted red pepper or pimento, diced 4 tblsp reduced calorie mayonnaise 1 tblsp dijon mustard 1 tblsp parmesean cheese, grated 2 tblsp basil, chopped 2 tblsp parsley, chopped salt and pepper Instructions: ------------- Cook tortellini, rinse and drain well. Toss with 1 tblsp of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refigerate if not served immediately. Note: ----- Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick. From: zxmfo01@studserv.zdv...

SHRIMP-STUFFED ARTICHOKES RECIPE ========================= Ingredients: ------------ 6 medium artichokes 1 1/2 lb raw small chrimp 8 tblsp lemon juice 4 3/4 tsp salt 1/2 tsp tarragon 1/4 tsp ground black pepper 1 cup mayonnaise Instructions: ------------- To prepare the artichokes, remove the stems, cut one-half inch off the tops and snip off the sharp tips of each leaf. Then cook, tightly covered, in plenty of boiling water to which you have added two tablespoons of the lemon juice and two teaspoons of salt, until the base can be pierced wtih a fork, 30 to 40 minutes. Drain well. To cook shrimp, bring one quart water to a boil, add one tablespoon lemon juice and two teaspoons salt. Add shrimp and bring the water to a boil again. Reduce heat and simmer, covered, three to five minutes or until shrimp have turned pink. Reserve one-half cup of the water the shrimp were cooked in. Then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place rema...

PUFF PASTRY CALZONE WITH CHEVRE & ARTICHOKE HEARTS RECIPE ================================================== Ingredients: ------------ 1 pkg frozen pastry shells (6), defrosted 8 oz. Chevre cheese, crumbled or feta cheese 1/4 cup cut up onion slices 8 ounces marinated artichoke hearts, drained & chopped 2 Tablespoons sliced black olives grated paremasan cheese Instructions: ------------- Stack 3 pastry shells together & roll them out to measure 8" (this makes a big one you can do it like this & have people cut off a slice or make little ones). Place pastry on a lightly greased cookie sheet. When you defrost shells don't let them get too soft - just so they are still chilled. Combine the next 4 ingredients & place in center of pastry leaving a 1" border along the edge. (you can also add some garlic to the mixture) Roll out the remaining shells in the same fashion & place over the filling. Press & sel the edges with th...

EGGPLANT FANS RECIPE ============= Ingredients: ------------ 3 medium sized eggplants, ends trimmed 2 large, firm tomatores, halved lengthwise, cored and thinly sliced 1/3-1/2 cup olive oil (75 to 125 ml) 1 large onion, finely chopped 4 garlic cloves, thinly sliced 4 tender artichokes 1/2 cup small pitted black olives, rinsed (125 ml) 2 bay leaves, crumbled 1 tsp mixed dried thyme, oregano and savory (5 ml) Salt and pepper Instructions: ------------- Split the eggplants lengthwise. Place the halves, split side down, on a chopping board, and cut each half lengthwise into 1/2 inch (1 cm) thicknesses, leaving the slices attached at the stem end to form fans. Slip tomato slices into the slits of the eggplant halves. Oil a large gratin dish with 2 tablespoons (30 ml) of the olive oil, and scatter half the onion and garlic over the bottom. Arrange the eggplant halves, gently forced together, side by side in the dish. Pour the remaining olive oil into a bowl. Par...

ARTICHOKE PILAF RECIPE =============== Ingredients: ------------ 1 1/2 cup basmati rice 4 large cloves garlic wee bit olive oil pinch each of dried thyme, marjoram and basil 3 cups water. 8 canned (not marinated) artichoke hearts Instructions: ------------- Rinse rice several times, until rinse water runs clear. Saute garlic and herbs in olive oil until fragrant, about two minutes, being ultra careful not to scorch the garlic. Add rice and saute andother two or three minutes. Add artichoke hearts and saute another minute. Add water and bring to a boil. Cover, reduce heat and cook about fifteen minutes. Turn off burner and let sit five more minutes. Fluff with forks. Note: ----- I got the idea for this while flipping through a book called _Trucs_of_ the_Trade_ @a bookstore one day. I don't remember what all the guy called for, but this seemed like the logical accopaniment to the above. From: mad4@ellis.uchicago.edu (Bill Maddex)