Two tried and liked recipes

[aka]

I made both of these for supper tonight and liked them both. I'm not sure if they made a great combo together (in the same meal), but still good to make again one day. The first one, is Red Snapper Parmigiana from the March/April 1994 issue, the second is Rigatoni Caprese from the May 1998 issue. I can post the recipes if anyone wants me to.

Lilia

[SusanL]

Lilia, if you could, please! Thanks!! I am sure that I have them downstairs but would have to do some rummaging through, but since you have them handy, TIA, if you have time!

[Shirley Panek]

Susan -

I don't have the snapper recipe, hopefully Lilia can post it for you, but I do have the rigatoni. Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley

* Exported from MasterCook *

Rigatoni Caprese

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : May '98 Pasta
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups hot cooked rigatoni, penne, or ziti (about
3/4 pound uncooked pasta)
4 cups chopped plum tomato (about 2 1/2 pounds)
1 1/2 cups fresh basil leaves -- thinly sliced
1 cup (4 ounces) diced fresh Mozzarella cheese
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 garlic clove -- crushed
1/3 cup (1 1/2 ounces) rated fresh Parmesan or
Romano cheese

Combine first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan cheese; toss well.

Serving Size: 2 cups

Description:
"This dish is based on the classic salad of tomatoes, fresh
Mozzarella, and basil that hails from the island of Capri— hence the
name "Caprese.""
Source:
"Cooking Light, May 1998, p.86"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 406 Calories (kcal); 12g Total Fat; (27% calories from fat); 18g Protein; 56g Carbohydrate; 16mg Cholesterol; 676mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2836 20160 3333 921 0 2478 0 0 0 20086

[aka]

OK, here it is, but a few notes first.

First, I couldn't find this in MasterCook even though my version is brand new and it's from 1994....any ideas why??

You'll probably notice it's not what one thinks of when one things of "Parmigiana" (ie no tomato sauce), but I still liked it.

Finally, I had a little trouble keeping the coating on the fish as I was frying it...but then again my non-stick pan is well used and I didn't have the cooking spray...maybe that would've made a difference? The bits of coating I did manage to keep on were tasty.


* Exported from MasterCook *

Red Snapper Parmigiana

Recipe By :Cooking Light March/April 1994
Serving Size : 4 Preparation Time :0:00
Categories : Fish Make-Again
Red Snapper

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Chablis or other dry white wine
1/2 teaspoon dried whole thyme
1/4 teaspoon crushed red pepper
3 cloves garlic -- crushed
4 4-ounch red snapper -- 1-inch thick
1/4 cup all-purpose flour
1/4 cup Parmesan cheese -- grated
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1 1/2 teaspoons olive oil
lemon wedge

Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add fish; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade. Set fish aside.

Combine flour and next 3 ingredients in a large zip-top plastic bag. Add fillets; seal bag, and shake to coat fillets with flour mixture.

Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add fish, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 4g Fat (26.5% calories from fat); 20g Protein; 7g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 281mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat.

NOTES : I used dry vermouth in place of wine.

Use fresh grated Parmesan cheese OR fresh grated Romano cheese.

Tried and liked
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[SusanL]

Thanks AKA and Shirley, will have to try these soon!! Look Delicious!!