Text 14395, 108 rader
Skriven 2008-09-29 23:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: MM Import
=====================
 -=> On 09-29-08  08:58,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: MM Import <=-

 DD> If we're dealing with smallish directories (64K recipes) the search
 DD> overhead for the first six ingredient lines shouldn't take a long 
 DD> time. And if the first
 DD> six ingredient lines and the title are identical the odds 
 DD> are vanishingly small
 DD> that they are different recipes.

True, a match based on title and ingredients ought to reduce the false
hits.  One problem with false misses arises when one of them has been
mangled by exporting as double column and then reformed into single
column in the wrong order -- one reason why I think double column ought
to be banned:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEAR-AND-APRICOT TART
 Categories: Pie, Dessert, Fruit, Pruess
      Yield: 14 servings
 
MMMMM-------------------FOR THE ALMOND PASTRY------------------------
      3 c  Unbleached all-purpose flour
     18 tb Unsalted butter; chilled
           - cut into small pieces
      2    Eggs
      1 tb Milk
      2 ts Vanilla extract
      4 tb Sugar
      1 ts Salt
    1/2 c  Finely chopped almonds
           Flour

MMMMM----------------------FOR THE FILLING---------------------------
      3    7-oz tubes almond paste
      2    Eggs
      2 tb Amaretto liquor
     14    Canned pear halves, in juice
           -OR in extra light syrup
           - drained or blotted dry
     14    Canned apricot halves
           - in extra-light syrup or
           - juice, drained
           - and blotted dry
    1/2 c  Apple jelly
      8 oz Low-fat vanilla yogurt
      4 oz Sour cream
 
  MAKE THE CRUST: Combine the flour, butter, eggs, milk and vanilla in
  the bowl of a food processor fitted with a steel chopping blade. With
  an on-off motion, process until the butter is the size of small peas.
  Add the sugar, salt and almonds and process just until the dough
  starts to pull together. Do not overprocess. Remove the dough from
  the bowl, pat it into a ball, then flatten it into a disk about
  3/4-inch thick, and dust with flour. Cover with plastic wrap and
  refrigerate for at least 1 hour. Preheat oven to 375F. Remove the
  dough from the refrigerator and gently massage it until it is
  workable, turning it over a couple of times, and starting to flatten
  it with your fingertips. Dust the dough, rolling pin and board or
  pastry cloth with flour, and quickly roll dough into a rectangle
  large enough to fit into an 11-by-17-inch jelly roll pan and about
  1/8-inch thick. If the dough sticks, add small amounts of flour and
  loosen with a dough scraper or long, thin-bladed knife. Carefully
  roll the dough over the pin or fold it into quarters and position it
  over the pan. Unroll, and ease the dough into the tart pan, working
  to flatten the bottom and to ease the dough well into the corners and
  against the sides. Patch where necessary, then trim off any excess
  dough with a knife. Prick in several places, and transfer the pan to
  the middle of the preheated oven to bake just until the pastry is set
  but not browned, about 8 to 10 minutes. Remove the pan and let the
  pastry cool while preparing the filling.
  
  FILL THE TART: In a medium-size bowl, combine the almond paste, eggs
  and amaretto, beating with an electric mixer until smooth. Scrape the
  mixture into the crust, and spread it evenly with a metal spatula.
  With a sharp, thin-bladed knife, cut across each pear half at
  1/4-inch intervals. You should end up with about 7 slices. Beginning
  at the left edge of 1 long side, place the wide end of the pear
  touching the side of the pan, pressing gently to elongate it. Put an
  apricot half at the narrow end. Next, place an apricot touching the
  side of the pan, to the right of the first pear, and add a sliced
  pear with the narrow end touching the apricot. Continue until the
  whole side is filled with 7 pear halves and 7 apricot halves. Repeat
  the same procedure for the second half of the tart, continuing with
  the pears facing in the same direction as they do in the first row.
  Return the pan to the oven, and bake until the almond paste is light
  brown and the crust is a rich brown, about 15 to 18 minutes. While
  the tart is baking, melt the jelly over low heat. Remove the baked
  tart, brush on the jelly glaze, and let the tart cool to room
  temperature. Cut the tart into serving size portions of an apricot
  and pear on each slice. Combine the yogurt with the sour cream and
  spoon it over the tart as it is served.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM




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