Recipes Included On This Page Caribbean Red Beans and Brown Rice (Mayo) Cherry Mojo (Joan's) Chicken Chili with Black Beans (Prevention) Chicken in Wine Chicken Stir-Fry with Broccoli, Water Chestnuts and Mushrooms Chickpea, Sweet Potato and Bulgur Pilaf - veggie (AICR) Classic Thai Fried Rice Corn Chowder with Roasted Poblanos (Mayo) Corned Beef and Potato Salad Country Fried Venison ala Art Curried Broccoli & Cauliflower Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caribbean Red Beans and Brown Rice (Mayo) Recipe By : The New Mayo Clinic Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried small red beans -- or kidney beans, picked over and rinsed, soaked overnight and drained 6 1/2 cups water 3 bay leaves 1 1/4 cups assorted brown rices -- rinsed and drained 3 tablespoons olive oil -- or canola oil 1 1/4 teaspoons salt 1 yellow onion -- chopped 1/2 green bell pepper -- seeded and chopped 1 celery stalk -- chopped 4 garlic cloves -- minced 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 cup vegetable stock or broth 1 tomato -- cored and diced 2 tablespoons chopped fresh thyme 1 teaspoon hot-pepper sauce 3 tablespoons chopped fresh cilantro -- (fresh coriander) In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves. While the beans are cooking, combine the rices, 1 tablespoon of the oil, 1/2 teaspoon of the salt and the remaining 2 1/2 cups water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm. In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce. Cook until the vegetable mixture is heated through, 6 to 8 minutes. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro. SERVES 6 Source : This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award. Formatted by Chupa Babi in MC: 09.15.06 Dietitian's tip: Brown rice pairs up with beans in this spicy Caribbean dish. Mix and match brown rice varieties to make your own blend or purchase a packaged blend. If you can't find small red beans, use kidney beans. Contributed to the FareShare Gazette by Chupa; 29 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 7g Fat (74.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 462mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Cherry Mojo (Joan's) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons grenadine syrup Cherry 7-UP 1 scoop cherry or vanilla ice cream Whipped cream Cherry I patterned this after a drink I had in a Mexican restaurant during vacation one year. I had no idea what was in it, guessed ingredients and have enjoyed it since. For a plain cherry mojo place grenadine syrup in a glass and fill with the cherry 7-Up. This is quite a delicious and refreshing drink. For the ice cream soda dessert version, add a scoop of cherry or vanilla ice cream and garnish with whipped cream and a cherry. Contributed to the FareShare Gazette by Joan; 16 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Chicken Chili with Black Beans (Prevention) Recipe By : Prevention Health Newsletter, 12.04.06 Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound chicken breast -- diced 2 garlic cloves 28 ounces tomatoes -- (1 can) 1 1/2 cups black beans 1 cup onions 1 cup celery 1 cup sweet green peppers 1 jalapeno pepper 4 teaspoons chili powder 1/2 teaspoon dried oregano 8 ounces yellow summer squash Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add chicken and garlic; sauté until chicken is lightly browned, about 3 minutes. Add tomatoes, beans, onions, celery, sweet and jalapeno peppers, chili powder and oregano. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Add squash. Cover and simmer, stirring occasionally, until squash is tender, about 10 minutes. Serves 5 Source : Prevention Health Newsletter, 12.04.06 Formatted by Chupa Babi in MC: 12.05.06 Black bean a.k.a. frijoles negros or turtle beans team with yellow squash, sweet green peppers, and tomatoes to add color to this chunky chicken dish. Contributed to the FareShare Gazette by Chupa; 8 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 356 Calories; 7g Fat (16.7% calories from fat); 26g Protein; 50g Carbohydrate; 13g Dietary Fiber; 35mg Cholesterol; 93mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Chicken in Wine Recipe By : Crock-Pot Slow Cooker Cuisine by Rival Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken parts -- preferably breasts and thighs Salt and pepper 1 tablespoon butter 1/2 medium onion -- sliced 4 ounces sliced mushrooms -- drained (1 can) 1/4 cup dry sherry 1/2 teaspoon Italian seasoning Fluffy rice Rinse chicken parts and pat dry. Season chicken lightly with salt and pepper. In skillet, melt butter and quickly brown chicken parts; remove with slotted spoon and place in Crock-Pot. Saute onion and mushrooms in skillet. Add sherry to skillet and stir, scraping to remove brown particles. Pour contents of skillet into Crock-Pot over chicken. Sprinkle with Italian seasoning. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours). Serve chicken over fluffy rice and spoon sauce over top. Serves 4-6 Source : "Crock-Pot Slow Cooker Cuisine by Rival. Page 092" Copyright : "© 1995 by Rival Mfg. Co" S(Mc Formatting by): "Jerry" Yield : "4 to 6 servings" NOTES : Bobbie's Note: We enjoyed this a lot. It was very tender and nicely flavored. I made it with chicken thighs. A nice crockpot meal served with a green vegetable. Contributed to the FareShare Gazette by Bobbie; 14 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 3g Fat (65.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Chicken Stir-Fry with Broccoli, Water Chestnuts and Mushrooms Recipe By : Great Adventures in Food by Ellen Haas Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon chopped garlic 1 tablespoon peanut oil 1 tablespoon chopped ginger 2 large skinless boneless chicken breasts -- sliced thinly [about 4 - 5 ounces each] 1 cup broccoli florets -- cut into small pieces 1/4 cup sliced water chestnuts 1 cup thinly sliced mushrooms Freshly ground black pepper 1/4 cup low-sodium soy sauce 1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat. 2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds. 3. Raise the heat to high. Add the chicken and stir-fry for 2-3 minutes. Then add the broccoli, then add the water chestnuts, then add the mushrooms, stirring quickly after each addition. 4. Season with pepper. 5. Add the soy sauce and cook until the vegetables are tender, about 2 more minutes. Serving Size about 1 cup. This recipe serves 4. Preparation time: 15 minutes. Cooking time: 10 minutes. Author : "Great Adventures in Food" By Ellen Haas. Copyright 2000 Source : FoodFit.com. Formatted by Chupa Babi in MC: 11.06.06 Notes : Buy mushrooms and broccoli florets from the salad bar. Omit the chicken for a delicious vegetable stir fry. Contributed to the FareShare Gazette by Chupa; 24 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 5g Fat (25.9% calories from fat); 29g Protein; 3g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 682mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Chickpea, Sweet Potato and Bulgur Pilaf - veggie (AICR) Recipe By : American Institute for Cancer Research Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- cut into 1/4-inch dice -- (about 1 cup) 15 ounces chickpeas -- rinsed and drained [1 can] 2 teaspoons olive oil 1 teaspoon finely chopped garlic 28 ounces whole tomatoes in juice 1 1/2 cups water 1 sweet potato -- (about 12 oz.), peeled, cut into 1/2-inch dice [about 2 cups] 2 tablespoons raisins 1 cinnamon stick 3 whole cloves Salt and freshly ground black pepper to taste 2 cups coarse bulgur In large broad saucepan or deep skillet, cook onion, chickpeas and olive oil over medium heat, stirring until browned, about 5 minutes. Add garlic; cook 1 minute. Add tomatoes and water; heat to boil, stirring to break up tomatoes with spoon. Add sweet potato, raisins, cinnamon and cloves and heat to boil. Cover and cook over medium low heat until potatoes are tender, about 15 minutes. Add salt and pepper, to taste. Stir in bulgur; cover and cook over low heat until tender and liquid is absorbed, about 10 minutes. Let stand covered 10 minutes before serving. Makes 6 servings. Source : American Institute for Cancer Research, Online Newsletter, 2003 Formatted by Chupa Babi in MC: 10.17.06 ChupaNote : this is terrific with seasoned grilled tofu. Contributed to the FareShare Gazette by Chupa; 6 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 6g Fat (16.4% calories from fat); 14g Protein; 54g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Classic Thai Fried Rice Recipe By : Seductions of Rice: A Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the fish sauce with hot chilies: 2 ounces serrano chili peppers, (about 1/2 cup) 1 cup Thai fish sauce For the Fried Rice: 2 tablespoons peanut oil or vegetable oil 4 garlic cloves -- minced (4 to 8) 1 cup oyster mushrooms -- sliced 2 cups cooked jasmine rice 1 medium tomato -- finely chopped 2 teaspoons Thai fish sauce -- (or to taste) 1 teaspoon soy sauce For the garnish and accompaniments: 1/4 cup packed fresh coriander leaves -- (about) 1 cucumber -- peeled and thinly sliced 4 scallions -- trimmed 1 medium tomato -- sliced into 8 wedges 4 lime wedges 1/4 cup fish sauce with hot chilies 1. First make the fish sauce with hot chilies. Remove the stems from the chilies and mince into very small pieces. Place the chilies including the seeds in a glass jar or other glass container and add the fish sauce. Set aside. 2. Second, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the mushrooms, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden. 3. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable. Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the tomato, fish sauce and soy sauce. Stir-fry for 30 seconds to 1 minute. 4. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it. 5. Pass the fish sauce with hot chilies - the salty hot taste of the sauce brings out the full flavor of the rice. Serving Size about 1 cup of rice This recipe serves 4. Preparation time: 20 minutes. Cooking time: 10 minutes. Author : "Seductions of Rice: A Cookbook" by Jeffrey Alford and Naomi Duguid.© 1998. Artisan, A Division of Workman Publishing, Inc. Source: FoodFit.com www.foodfit.com Formatted by Chupa Babi in MC: 11.06.06 Note : Once you've tossed the garlic in the hot oil, you can add about 1/2 teaspoon (or more) of Thai Red Curry Paste to add another layer of flavor and a little heat too. Contributed to the FareShare Gazette by Chupa; 23 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 7g Fat (56.6% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Corn Chowder with Roasted Poblanos (Mayo) Recipe By : The New Mayo Clinic Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 poblano or Anaheim chilies -- halved lengthwise and seeded 2 Yukon gold or red-skinned potatoes -- (2 or 3) about 1 pound total weight, peeled and cut into 1 1/2-inch chunks 2 tablespoons olive oil 1 small yellow onion -- chopped 1/4 cup diced celery 1/2 red bell pepper -- (capsicum), seeded and diced 1/2 teaspoon salt 2 1/2 cups fresh corn kernels [cut from about 4 ears corn] or frozen corn kernels, thawed 2 cups vegetable stock or broth 1 cup 1% low-fat milk 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro -- (fresh coriander leaves) 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano Preheat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source. Arrange the chilies skin-side down on the grill rack, or skin-side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skins loosen, about 10 minutes. Peel the chilies, discarding the blackened skin; chop coarsely. Set aside. Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside. In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and bell pepper and sauté until the vegetables are softened, about 5 minutes. Stir in 1/4 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/4 teaspoon salt. Simmer uncovered until the soup thickens, 25 to 30 minutes. Ladle into warmed bowls and sprinkle with the cilantro and oregano. Serve immediately. SERVES 4. Serving size: About 2 1/4 cups Source : This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House; winner of the 2005 James Beard award. Formatted by Chupa Babi in MC: 08.09.06 Dietitian's tip: Dark green poblanos take on a smoky flavor when roasted. That smokiness makes them a perfect contrast for the sweet corn flavor of this filling main course. Contributed to the FareShare Gazette by Chupa; 27 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 8g Fat (35.6% calories from fat); 6g Protein; 28g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Corned Beef and Potato Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups diced cooked cold potatoes -- (1 1/2 to 2) 1/2 cup finely cut celery leaves 1/4 cup chopped sweet pickles 1 teaspoon grated onions 1 cup cubed chilled corned beef [half 12-ounce can] 1/2 cup salad dressing -- or mayonnaise 1 teaspoon prepared mustard 3 tablespoons chili sauce 1 dash salt and pepper Lettuce leaves Combine potatoes, celery leaves, chopped pickles, onion and corned beef. Mix salad dressing with mustard, chili sauce, salt and pepper. Add to potato mixture. Toss. Chill well. Serve on lettuce leaves. Family recipe, probably originally from magazine article. Serves 6. Source : "Source Unknown". S(MC formatting by): "bobbie" NOTES : Can easily be doubled. Contributed to the FareShare Gazette by Bobbie; 21 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (4.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Country Fried Venison ala Art Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds venison steaks -- 3/4-inch thick 2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil 1/4 cup canola oil 6 garlic cloves -- minced 1 stick butter -- softened 1 cup all-purpose flour 1 tablespoon Worcestershire sauce 1 teaspoon liquid smoke flavoring 1 cup red wine 1 large sweet onion -- thinly sliced 10 ounces fresh mushrooms -- thinly sliced Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces and pound each piece to 1/4-inch to 1/2-inch thickness. Soak in milk for 1 to 2 hours. Drain venison from milk marinade. Combine 2 cups flour, salt and pepper; dredge the venison in flour mixture. Combine oils. Heat 2 tablespoons oil in a large, heavy skillet; add garlic, and sauté until golden. Remove garlic and set aside. Add additional oil to skillet as necessary; cook venison in batches until it is lightly browned on both sides. Remove from skillet and set aside. Combine softened butter with 1 cup of flour and blend by hand. Stir flour and butter mixture into pan drippings; cook over medium heat, stirring constantly, until a nice light brown roux forms. Add 4 cups of water (or more) and stir constantly until smooth and thickened to a nice consistency. Stir in Worcestershire sauce, liquid smoke and wine. Add salt and pepper to taste. Continue to cook and stir until desired sauce consistency is reached. Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. If sauce thickens too much, add additional water or beef broth to thin. Serve over rice or with your favorite potato, if desired. 8 servings. S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 11 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 433 Calories; 26g Fat (55.5% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 426mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Broccoli & Cauliflower Soup Recipe By : Stonyfield Farm Yogurt Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 garlic cloves -- chopped 1 cup yellow onion -- diced 1 pound broccoli florets 1 pound cauliflower florets 1 1/2 teaspoons curry powder 5 cups vegetable broth 2 cups Stonyfield Farm lowfat plain yogurt 1/8 teaspoon ground nutmeg 1 teaspoon salt 1 teaspoon pepper In a large soup pot, heat olive oil over medium-high heat and sauté garlic and onions until translucent. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Place lid on pot, reduce heat to medium and steam vegetables for about 5 minutes. Add curry powder and remaining broth. Simmer until vegetables are very tender, about 15 minutes. Once cooked, ladle broth and vegetables into a blender and puree until smooth. Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling. Serve warm. Yields 6 servings Source : Stonyfield Farm Yogurt. Formatted by Chupa Babi in MC: 11.02.06 Curry and nutmeg give just the right zing to this vegetable puree. Contributed to the FareShare Gazette by Chupa; 3 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 6g Fat (26.2% calories from fat); 8g Protein; 29g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1732mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

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