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Recipes from AJC Food Section (Thursday)

Last post Sep 20, 2004 11:56 AM by TriainAtlanta . 4 replies.


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  • Recipes from AJC Food Section (Thursday)
    This issue had several good recipes. My DSL chose to "act up" on Thursday and it may have been Ivan coming through Atlanta so I will try and post a few now.
    This recipe also appeared in a Kraft Magazine, I think, a couple of years ago. It is very good.

    Marinated Cheese

    16 servings

    Hands on: 15 minutes

    Total time: 15 minutes, plus 6 hours for marinating

    Have the cheese very cold for easier slicing. For a Southwestern flavor, an alternate recipe replaces the garlic and basil with 1/4 cup lime juice and 3 tablespoons chopped fresh cilantro. It also adds Monterey Jack cheese with peppers to the cheddar and cream cheeses.

    1/2 cup olive oil

    1/2 cup white wine vinegar

    1 (2-ounce) bottle diced pimento, drained

    3 tablespoons chopped fresh parsley

    3 tablespoons minced green onion

    3 cloves garlic, minced

    1 teaspoon granulated sugar

    3/4 teaspoon dried basil

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    1 (8-ounce) package cheddar cheese (such as Cracker Barrel)

    1 (8-ounce) package cream cheese, cold

    In a jar with a tight-fitting lid, combine olive oil, vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.

    Cut the block of cheddar cheese in half lengthwise. Cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or two parallel rows depending on the size of your dish (a checkerboard pattern works nicely). Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.

    To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese. Serve with crackers.

    Per serving: 171 calories (percent of calories from fat, 85), 5 grams protein, 2 grams carbohydrates, trace fiber, 16 grams fat (7 grams satura
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  • RE: Recipes from AJC Food Section (Thursday)

    From Market to Kitchen: 5:30 Challenge: Fettuccine With Lemon, Pesto and Shrimp
    5 INGREDIENTS/30 MINUTES
    Jeanne Besser - Staff
    Thursday, September 16, 2004

    TONIGHT'S SOLUTION: Fettuccine With Lemon, Pesto and Shrimp

    TO ROUND OUT THE MEAL: Green salad, Garlicky Italian bread

    By the end of the summer, those of us with herb gardens are overwhelmed with fresh basil. Making pesto is a great way to put it to use. For those who don't grow their own, most of the prepared pestos on the market are very good. To make a pesto dish a bit more substantial, I like to top it with shrimp. I find adding a bit of lemon to seafood brightens it and adds freshness to the sauce.

    Fettuccine With Lemon, Pesto and Shrimp

    4 servings

    1 lemon

    3/4 pound fettuccine

    1 large clove garlic, minced

    1 pound shrimp, peeled and deveined

    2/3 cup pesto

    Grate 1/2 teaspoon lemon peel. Cut lemon and squeeze 1 tablespoon juice. Set aside.

    Prepare pasta according to package directions. Meanwhile, in a well-oiled large skillet over medium heat, saute garlic and shrimp until shrimp are almost cooked through. Reduce heat to low and add pesto, lemon peel and juice and stir to combine. Add drained fettuccine and stir to combine.

    Per serving: 641 calories (percent of calories from fat, 31), 40 grams protein, 68 grams carbohydrates, 3 grams fiber, 22 grams fat (5 grams saturated), 184 milligrams cholesterol, 449 milligrams sodium.


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  • RE: Recipes from AJC Food Section (Thursday)
    Foghorn Salmon Fettuccine

    8 servings

    Hands on: 45 minutes

    Total time: 45 minutes

    1 pound fettuccine

    3 tablespoons butter

    1/2 cup diced onions

    1 tablespoon garlic

    1 tablespoon all-purpose flour

    1 1/4 cups low-sodium chicken broth

    3 cups heavy cream

    1 1/2 teaspoons chopped fresh tarragon

    1 tablespoon chopped fresh basil

    1 tablespoon chopped fresh parsley

    1 tablespoon fresh lemon juice

    2 cups sliced mushrooms

    1 1/2 cups diced fresh tomatoes, seeded

    1 (14-ounce) can quartered artichoke hearts, drained

    2 cups or 1 6-ounce container shredded Parmesan cheese

    Salt and white pepper to taste

    8 (4-ounce) salmon fillets

    2 to 3 tablespoons Paul Prudhomme's Seafood Magic

    2 tablespoons melted butter

    Preheat oven to 400 degrees. Prepare fettuccine according to package directions.

    Meanwhile, in a large skillet over low heat, melt butter. Add onions and garlic and cook until the onions are tender. Add the flour and cook on medium heat for 3 minutes. Add the broth and cook for 2 to 3 minutes or until sauce thickens. Add the cream, tarragon, basil and parsley and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Add lemon juice, mushrooms, tomatoes, artichoke hearts and Parmesan cheese and cook for 3 minutes. Add the fettuccine and toss until coated. Season with salt and pepper.

    Meanwhile, sprinkle fish generously with Seafood Magic. In an ovenproof skillet over very high heat, melt butter and immediately add fish. Cook for 1 minute. Flip and cook for 1 minute. Transfer to oven and bake for 4 to 6 minutes or until cooked through. Distribute pasta on individual plates and top with salmon.

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  • RE: Recipes from AJC Food Section (Thursday)
    The previous recipe is from the Foghorn Grill (yes we have one in Atlanta) in Norcross, Ga. The recipe seems long but is not as difficult as it looks. It is a showy dish and would be great for a special dinner - for several people.
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  • RE: Recipes from AJC Food Section (Thursday)
    Bump!
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