FareShare Recipe Group: June 2015

From: 'David Hatfield' <hderhut@charter.net>
Sent: Wednesday, June 24, 2015 11:51 PM

I have had this recipe for a while, but never made it. It is like Monkey Bread on steroids. I served it with French Vanilla frozen yogurt. Yum!

* Exported from MasterCook *

Gorilla Bread

Recipe By : Paula Deen
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
8 ounces cream cheese
2 12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped pecans or walnuts

Preheat oven to 350F. Spray a Bundt pan with nonstick cooking spray.

Mix the granulated sugar and cinnamon in a small bowl.

In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes.

Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for about 30 minutes or until golden brown. Remove from the oven and cool for 5 minutes. Place a plate on top
and invert.

Note: You could use a yeast roll dough instead of biscuits.

David in Carolina

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From: Art Guyer <aguyer42@myactv.net>
Sent: Friday, June 19, 2015 9:16 PM

This was really tasty. See the recipe note.....

* Exported from MasterCook *

Texas Ranger Beans

Recipe By : Debra Scarborough
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 tablespoons canola oil
1 large onion, chopped
1/2 green pepper, chopped (optional)
1 pound ground beef
1/2 cup brown sugar
1/2 cup tomato catsup
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
28 ounces canned baked beans

In a bit of oil cook the onions until translucent. You can add 1/2 chopped green pepper at the same time if you want. Then add ground beef and cook until browned. Mix in remaining ingredients. Official instructions say put in a 2 quart casserole and bake at 325F for one hour; I just simmer it on the stove until the flavors are blended and the sauce has thickened.

I usually use plain pork and beans, but this last time I had a large can of Hanover's molasses & rum flavor baked beans in the pantry, so I used that. Came out too sweet for my taste so I added about a 1/4 cup more vinegar to balance to sweetness.

Note: Debra Scarborough is a caregiver for a person with Parkinson's Disease; they live in the Adams County area of Pennsylvania. She brought these beans to a Gettysburg PD Support Group picnic in June 2015 that Doris and I attended. It was a great dish!

Contributed to the FareShare Group by Art; 2015
www.fareshare.net

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From: Art Guyer <aguyer42@myactv.net>
Sent: Wednesday, June 10, 2015 12:40 PM

I have a few recipes I made lately that I want to share:

This first one I fixed for Doris’ birthday dinner (we always have two celebrations – one on the day of the birthday and the other on a weekend day for all of the family). It was very good and kind of fun to make. For those of us who are meat lovers, I also cooked some Italian sausages and ate them along with the pizza. This was very filling and one quarter of the pizza was plenty for each of us. I made two, but we had to eat the second one later in the week.

* Exported from MasterCook *

Deep-Dish Veggie Supreme Pizza

Recipe By : Good Housekeeping
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 pound fresh or frozen (thawed) pizza dough
1/2 cup marinara sauce
1 cup shredded mozzarella
2 tablespoons finely grated Parmesan
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 small zucchini, thinly sliced
2 tablespoons olive oil
1/8 teaspoon salt
1/2 cup roasted peppers, drained and chopped

Preheat oven to 475 degrees F.

Spray 12-in. cast-iron skillet with cooking spray. Press pizza dough into bottom of skillet, spread with marinara sauce, and top with mozzarella and Parmesan.

In large bowl toss shiitake mushrooms, zucchini, olive oil, and salt. Arrange over cheese and top with roasted red peppers.

Bake 30 minutes or until cheese is browned and bottom of crust is brown and crisp. let stand 5 minutes before serving.

Contributed to the FareShare Group by Art; 2015
www.fareshare.net

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I fixed this dish for the family dinner:

* Exported from MasterCook *

Shrimp & Tomato Risotto

Recipe By :
Serving Size : 4 Preparation Time :0:50
Categories :

Amount Measure Ingredient -- Preparation Method
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3 1/2 cups unsalted chicken stock
3 1/2 cups water
...
2 tablespoons unsalted butter
1 cup onions, diced
2 tablespoons garlic, minced
1 tablespoon tomato paste
2 cups dry Arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
4 ounces Pecorino Romano, grated (about 1 cup)
1/2 cup sun-dried tomatoes, in oil, drained and minced
1 tablespoon lemon zest, chopped
salt and black pepper, to taste
...
1 pound jumbo or larger shrimp, peeled and deveined, tails left on
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons canola oil
2 tablespoons fresh parsley or diced green onions

Combine stock and water in a saucepan; bring to a boil, cover, reduce heat, and keep at a simmer.

Melt 2 tablespoons butter in a large pan over medium heat. Add onions, garlic, and tomato paste; cook until softened, 4 - 5 minutes. Stir in rice to coat in butter and tomato paste; cook 1 minute. Add wine; simmer,
stirring frequently, until most of wine is absorbed, 1 - 2 minutes.

Stir in stock in 1-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next. Taste Risotto for doneness after 5 cups of stock has been added. Continue adding
stock in 1/2-cup increments until al dente.

Off the heat, stir in 1 tablespoon butter until melted. Stir in cheese, tomatoes, and zest and season with salt and pepper; keep warm.

Season shrimp with salt and pepper. Sear shrimp in oil in a sauté pan over high heat, 2-3 minutes per side. Top each serving of risotto with shrimp and garnish with parsley or green onions.

Notes: Coating the rice in the butter and tomato paste prevents the rice from absorbing too much stock at once. Pull a wooden spatula through the rice. If it leaves a clean trail, but isn't dry, it's ready for more stock.

I made this comforting dish on June 7, 2015, for Doris' birthday. It was quite good. I actually doubled it and it made a lot! I also cooked mussels with it.

Contributed to the FareShare Group by Art; 2015
www.fareshare.net

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This salad was wonderful with the risotto, mussels and shrimp.

* Exported from MasterCook *

Sweet Potato Cakes with Kale and Bean Salad

Recipe By : Art Guyer from recipes in Good Housekeeping and Southern Living
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 medium-size sweet potatoes (about 2 1/4 lb.)
2 eggs, lightly beaten
1/2 cup flour
1 sweet red pepper, diced
1/2 teaspoon dried hot pepper flakes, or to taste
1 1/2 teaspoons kosher salt
1 bunch thinly sliced green onions, divided
1/4 cup canola oil
...
1/2 cup light mayonnaise
4 tablespoons lime juice
2 tablespoon soy sauce
10 ounces baby kale
4 14-oz-cans no-salt-added black beans, rinsed and drained
4 cups shelled frozen edamame
Lime wedges

Preheat oven to 200F. Place a wire rack over an aluminum foil-lined baking sheet and set aside.

Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl;
mash with a fork.

While microwaving the first potato, peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, next 4 ingredients, and 1/2 of the green
onions just until combined.

Pour oil into a large, heavy skillet, and heat over medium heat. Carefully drop mixture by large tablespoonful’s, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on the wire rack. Keep warm in a 200° oven up to 30 minutes.

In large bowl, whisk mayonnaise, lime juice, and soy sauce. When cakes are cooked, add baby kale, black beans, and edamame to dressing. Toss until coated.

Serve cakes over salad with a lime wedge on each. Sprinkle with remaining green onions just before serving.

Contributed to the FareShare Group by Art; 2015
www.fareshare.net

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From: 'David Hatfield' <hderhut@charter.net>
Sent: Sunday, June 07, 2015 8:12 AM

I learned to cook from my mother, who learned from her mother and so on. When it comes to vegetables I tend to fall back on methods she taught me. I am not a big fan of broccoli, cauliflower or kale. I eat them, but not by themselves. I put them in soups or casseroles, etc. A friend fixed broccoli this way and I love it.

* Exported from MasterCook *

Roasted Broccoli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 cups Broccoli, fresh
1/2 teaspoon Olive Oil
1 tablespoon Chili powder
4 teaspoons Garlic powder
1 teaspoon Salt

Remove Broccoli from main stems. Cut stems in coins.

Mix together the olive oil, chili powder, garlic and salt in a bowl. Add the broccoli and toss to coat.

Place on a cookie sheet and roast for 20 - 30 minutes at 425F. Broccoli should be browned and sizzling. It can be flipped halfway through cooking, but not necessary.

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From: 'David Hatfield' <hderhut@charter.net>
Sent: Monday, June 01, 2015 5:29 AM

Here are three items my daughter-in-law fixed over the holiday. Thought I'd pass them along.

* Exported from MasterCook *

Butter Cream Chicken

Recipe By :
Serving Size : 4 to 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 to 6 chicken breasts
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 cup chicken broth
4 tablespoons butter
1 cup + 2 tablespoons half and half, divided
1/2 teaspoon thyme, dried
2 tablespoons cornstarch
salt and pepper

Cut chicken up into chunks with kitchen scissors. I usually cut each breast into thirds or sometimes fourths depending on the size of the breast. Place chicken into a gallon-sized ziploc bag and seal. Pound the chicken flat with a meat mallet.

Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step. Press each chicken piece into the crumbs, being sure to coat both sides generously. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Don’t crowd it. You’ll need to cook the chicken in two batches. Let the chicken cook until it’s nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it’s no longer pink inside.

Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to
the pan before you add the chicken. Once you have cooked all of the chicken you’ll have some beautiful crispy treasures left in the pan. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil; as it heats it will thicken into a nice smooth sauce. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking.

Serve it over the crispy chicken and enjoy!

Tip: allow chicken to soak in buttermilk overnight, before breading. Keeps chicken moist and adds slight tang.

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* Exported from MasterCook *

Corn & Broccoli Calzones

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels, (about 3 ears; see Tip)
1 cup shredded part-skim mozzarella cheese
2/3 cup part-skim ricotta cheese
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
All-purpose flour, for dusting
20 ounces prepared whole-wheat pizza dough, (see Tip), thawed if frozen
2 teaspoons canola oil

Position racks in upper and lower thirds of oven; preheat to 475°F.

Coat 2 baking sheets with cooking spray.

Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.

On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4
cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.

Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta.

Tips: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils. For additional flavor, roast the corn on an open flame before cutting off kernels.

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