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From: hderhut@charter.net
Sent: Wednesday, April 16, 2014 6:26 PM
Had this at a friends house the other day. She just sent me the
recipe.
It was really good so thought I'd pass it on. It originally came
from
Uncle Ben's Rice.
* Exported from MasterCook *
Basmati Chicken Rice Pilaf
Recipe By :
Serving Size : 6
Categories :
Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
12 ounces uncooked skinless chicken breast, cut into strips
1 medium onion diced
1 red bell pepper, diced
1 tablespoon olive oil
3/4 cup chicken broth
4 cilantro sprigs and leaves chopped for garnish
1 pouch UNCLE BEN’S® READY RICE® Basmati
1/4 cup prepared curry powder
1 cup plain nonfat yogurt
In plastic storage bag, combine curry powder, chicken, onion and
bell pepper. Shake well to coat chicken and vegetables in curry
powder.
Heat sauté pan over high heat and add tablespoon of oil. Add chicken
mixture to pan and sauté until chicken is almost done, about 5
minutes.
Add in chicken broth and rice to pan. Heat until most of the chicken
broth has absorbed, about 3 minutes.
Stir in yogurt and chopped cilantro into heated rice and chicken
mixture. Stir until well combined.
Calls for Uncle Ben's, but I will use my regular Basmati rice. Will
have to check to see how much rice is in the recommended pouch.
Contributed to the FareShare Group by David; April 2014
www.fareshare.net
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From: hderhut@charter.net
Sent: Wednesday, April 16, 2014 6:26 PM
This Recipe is one I use for TV snack food or as appetizers. I use
the
strips version.
* Exported from MasterCook *
Quick Curry-roasted Chicken with Cucumber Raita
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
vegetable oil spray
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon onion or garlic salt
1/8 teaspoon cayenne
4 boneless, skinless chicken breast halves
1 small cucumber, peeled and seeds discarded
1/8 teaspoon salt
8 ounces fat-free plain yogurt
1/2 teaspoon ginger
1/4 teaspoon cumin seeds or ground cumin
pepper to taste
Pre-heat oven to 350F. Lightly spray a baking sheet with vegetable
oil spray.
In a small bowl, combine the curry powder, cumin, onion/garlic salt,
and cayenne. Sprinkle both sides of
the chicken with the curry mixture. Place the chicken on the
prepared baking sheet with the smooth side up. Lightly spray with
vegetable oil spray. Bake for 20 minutes, or until the chicken is no
longer pink in the center.
Meanwhile, for the cucumber raita, grate the cucumber. Put in a
colander and sprinkle with the salt. Let drain for at least 5
minutes. Squeeze the cucumber to remove excess liquid. In a medium
bowl, whisk the yogurt until smooth. Stir in the remaining
ingredients except the pepper. Cover and refrigerate until ready to
serve.
Serve as an accompaniment to the chicken.
Note: You can cut the chicken into 1 X 3 strips before cooking for
finger food. Adjust cooking time for smaller pieces. Use the Raita
as a dipping sauce.
David in Carolina
Contributed to the FareShare Group by David; April 2014
www.fareshare.net
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From: Art Guyer <aguyer42@myactv.net>
Sent: Wednesday, April 16, 2014 10:31 AM
Here are two recipes that turned out great; probably not a lot
different
than any of you use, but we enjoyed them, including the leftovers.
And they
went well together. I had meant to take photos of them before we dug
in,
and I wish I had because they were a work of “art”, but I didn’t
remember in
time:
* Exported from MasterCook *
Stuffed Peppers with Ground Meat and Rice
Recipe By : Art Guyer
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large red bell peppers
2 tablespoons butter
3 tablespoon olive oil
1 medium sweet onion, finely chopped
3 ribs celery, finely chopped
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) tomato sauce
3 cloves garlic, crushed
1 teaspoon dried leaf oregano
1 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
2 tablespoons Worcestershire sauce
2 1/4 pounds ground meatloaf mix (beef, pork, veal)
3 cups cooked black rice
Shredded Sharp Cheddar cheese, about 2 cups, optional
Cut peppers in half, lengthwise; carefully remove core, seeds and
membranes. Rinse peppers under cold water. Place peppers in a large
pot; cover with salted water. Bring to a boil; reduce heat, cover,
and simmer for 3 minutes. Drain peppers, rinse with cold water, and
set aside.
Heat olive oil and butter in a large skillet over medium heat until
hot. Sauté chopped onion and celery for about 5 minutes, or until
vegetables are tender. Add tomatoes, tomato sauce, crushed garlic,
oregano, basil, 1
teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10
minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt
and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to
blend; add ground meat, cooked rice, and 1 cup of the tomato
mixture. Mix well.
Stuff peppers with meat mixture and place in a large baking dish.
Pour remaining tomato mixture over the stuffed peppers. Bake at 350F
for 60 minutes. If desired, top stuffed peppers with a shredded
Cheddar cheese just before peppers are done; bake until cheese is
melted.
Serves 8.
Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 40 minutes
Notes: Prepared by Art on Monday, April 14, 2014. The black rice is
a
great addition to your panty, by the way. We had it a day or two
earlier
with another dinner and this was leftover. It is healthy and very
good.
Contributed to the FareShare Group by Art; April 2014
www.fareshare.net
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* Exported from MasterCook *
Scalloped Potatoes
Recipe By : Art Guyer
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4-5 pounds thinly sliced red potatoes
4 tablespoons flour
2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter
3 cups scalded milk
2 cups shredded Cheddar cheese
In a large buttered baking dish, place a layer of about 1/3 of the
potatoes.
In a cup or small bowl, combine flour with salt and pepper. Sprinkle
about half of the flour mixture over the potatoes; repeat with
another layer of potatoes and the flour mixture and top with
remaining potato slices.
Dot with butter then pour hot milk over potatoes. Cover and bake at
375F for 45 minutes. Uncover; sprinkle cheese over the top. Return
to the oven and bake, uncovered, for an additional 15 minutes, or
until scalloped potatoes are tender and cheese has melted and
lightly browned.
Serves 8
Cook Time: 60 minutes
Total Time: 75 minutes
Notes: Prepared by Art on April 14, 2014. We almost always use
Almond Milk
in our recipes (except for baking). After two dinners there was
still
enough to turn into soup in a couple of days, so you might want to
watch the
amount of potatoes you use.
Contributed to the FareShare Group by Art; April 2014
www.fareshare.net
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From: Art Guyer <aguyer42@myactv.net>
Sent: Saturday, April 12, 2014 7:45 PM
I made this this afternoon and Doris and I loved it.
* Exported from MasterCook *
Tortellini with Snap Peas and Pesto
Recipe By : Ivy Manning
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9-ounce) package refrigerated three-cheese tortellini (I used 1
pound frozen pkg)
8 ounces sugar snap peas, trimmed and halved diagonally (I used 12
ounce frozen)
...
1 cup fresh mint leaves
1 cup fresh basil leaves (I used a tube of basil paste)
3 tablespoons sliced almonds, toasted (I used pine nuts)
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove, minced
...
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1. Cook tortellini according to package directions, omitting salt
and fat. Add snap peas to pan during last 3 minutes of cooking; cook
3 minutes. Drain.
2. Place mint and next 7 ingredients (through garlic) in a mini food
processor; process until finely chopped, scraping sides of bowl once
(or twice). I also used a cup of flat-leaf parsley in the pesto
mixture.
Combine oil and juice in a small bowl, stirring with a whisk. With
processor on, slowly pour oil mixture through food chute; process
until well blended.
Combine tortellini mixture and mint mixture; toss gently to coat.
Yield: Serves 4 (serving size: about 1 1/4 cups)
Cooking Light MAY 2014
Notes: Art made this on April 12, 2014. Quite tasty.
Contributed to the FareShare Group by Art; April 2014
www.fareshare.net
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From: hderhut@charter.net
Sent: Sunday, April 06, 2014 12:25 PM
Hi Guys
Had this for supper last night. Served with Crusty Garlic Bread and
a
Garden Salad with Sesame Seed Dressing and Iced Tea. Really stuffed
my
self and paid the price until bedtime. I had forgotten how good
Northern
Italian could be. Simple but hearty.
* Exported from MasterCook *
White Beans, Spinach and Tomatoes over Linguine
Recipe By :
Serving Size : 6
Categories :
Amount Measure Ingredient - Preparation Method
-------- ---------- -------------- ------------------
2 teaspoons olive oil
12 ounces whole-grain linguine
1 tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and
oregano (do not drain, no salt added if possible)
1 can white beans (such as Great Northern or navy)
1 package Fresh Express Baby Spinach
6 tablespoons Romano or Parmesan cheese (grated)
Heat oil in a large nonstick skillet.
In a large pot, start boiling water for linguine and get linguine
cooking while you continue.
Add garlic to the skillet, and sauté for a minute or so. Add the
tomatoes and beans and bring to a simmer. Add the spinach, cover,
reduce heat to low and simmer about 10 minutes. Stir occasionally.
Spoon tomato/beans/spinach mixture over linguine and sprinkle with
cheese.
This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1
tablespoon of cheese.
Contributed to the FareShare Group by David; April 2014
www.fareshare.net
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