Guest guest Posted August 7, 2001 Report Share Posted August 7, 2001 These recipes, especially the second one, has too much dairy, now that I think of it. * Exported from MasterCook * Capellini Cake with Caramelized Onions and Cheese Recipe By :Food and Wine's Pasta and Cheese Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons olive oil 3 onions -- sliced 1 1/2 teaspoons salt 1/2 pound capellini (angel hair pasta) 2 eggs 3/4 cup grated parmesan cheese 1/4 cup chopped fresh parsley 1/4 teaspoon freshly ground black pepper 1. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over low heat. Add the onions and 1/2 teaspoon of the salt. Cover and cook the onions until very soft, about 20 minutes. Uncover the onions, increase the heat to moderately high and cook, stirring frequently, until the onions are golden brown, about 10 minutes. 2. In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes. Drain. Transfer the pasta to a large boil and let cool slightly. 3. Beat the eggs. Add them to the pasta with the onions, cheese, parsley, the remaining 1 teaspoon salt and the pepper and toss. 4. In a 12-inch nonstick frying pan, melt 1/2-tablespoon of the butter with 1/2 tablespoon of the oil over moderately low heat. Add the capellini mixture and press it down to form a flat cake. Cook until a crisp golden crust forms on the bottom, about 15 minutes. 5. Place a large platter or baking sheet over the pan. Invert the pan so the cake drops out. Melt the remaining 1/2 tablespoon butter with the remaining 1/2 tablespoon oil in the pan over moderate heat. Slide the cake back into the pan and cook until a golden crust forms on the other side, about 5 minutes. Cut the calve into wedges and serve at once. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1821 Calories; 81g Fat (40.1% calories from fat); 69g Protein; 203g Carbohydrate; 12g Dietary Fiber; 483mg Cholesterol; 4694mg Sodium. Exchanges: 11 1/2 Grain(Starch); 5 Lean Meat; 5 Vegetable; 13 Fat. NOTES : When fried in butter and olive oil, cooked pasta become crisp and delicious. This golden cake, flavored with Parmesan and parsley, is a great side dish alternative to potatoes or rice. Review - Also wonderful as a main course with a salad. Great with the caramelized sweet onions; with salsa or a tomato and basil salad; or as " croutons " in Knorr's Mediterranean Soup. 2000-01 Hanneman Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Tortellini Loaf with Tomato Salsa Recipe By :Australian Women's Weekley Pasta Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cheese tortellini -- cooked and drained 4 eggs -- lightly beaten 1 cup whipping cream -- ( " thickened cream " ) 1 cup grated parmesan cheese TOMATO SALSA: 3 tomatoes -- peeled and chopped 4 green onions 2 tablespoons chopped fresh basil 1/2 teaspoon sugar Lightly grease a 9x5-inch loaf pan. Line the pan with paper and grease the paper. combine eggs, cream and cheese in a bowl and beat until just combined. Fold in the tortellini and pour mixture into the prepared pan. Place the pan in a larger pan in the oven. Add water to the larger pan so that it comes halfway up the sides of the loaf pan. Bake uncovered at 350F for 45 minutes or until set. Serve warm with salsa. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 465 Calories; 26g Fat (50.4% calories from fat); 22g Protein; 36g Carbohydrate; 3g Dietary Fiber; 241mg Cholesterol; 600mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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