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FareShare Gazette Recipes -- April 2007 - C's
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* Exported from MasterCook * Carrot-Cake Bars - 2 pts (CL) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup packed brown sugar 2 tablespoons stick margarine or butter, softened 3/4 cup low-fat buttermilk 1 teaspoon vanilla extract 2 large egg whites 3/4 cup whole-wheat flour 1 1/2 cups regular oats 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup shredded carrot 1/2 cup raisins Cooking spray Preheat oven to 350°. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add buttermilk, vanilla, and egg whites; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins. Pour batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack. Yield: 12 servings Source: Cooking Light, JULY 1998 Formatted by Chupa Babi in MC: 03.22.07 Contributed to the FareShare Gazette by Chupa; 29 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 2g Fat (7.6% calories from fat); 5g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chicken Cutlets with Grape Shallot Sauce - 7 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup all-purpose flour 4 chicken breast cutlets, trimmed of fat (about 1 pound) 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 5 teaspoons canola oil, divided 1 cup thinly sliced shallots 2 cups halved seedless green or red grapes 1 cup white wine 1 cup reduced-sodium chicken broth 2 tablespoons chopped fresh parsley 1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate. 2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley. 3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top. Makes 4 servings ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes EASE OF PREPARATION: Easy Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 03.26.07 One of the Test Kitchen's favorites, this quick sauté pairs wine and grapes in a luscious sauce. If you've never used grapes in a sauce before - try it - you won't be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and Chard with Shallots, Pancetta & Walnuts. Contributed to the FareShare Gazette by Chupa; April 30, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; trace Fat (2.8% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 474mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Chinese Beef and Pepper Salad - 6 pts (South Beach) Recipe By : South Beach Diet Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup reduced-sodium soy sauce 2 tablespoons extra virgin olive oil 1 tablespoon dry sherry Sugar substitute [equal to 2 teaspoons sugar] 1 teaspoon ground ginger 1 small garlic clove -- minced 1 pound cooked London broil -- trimmed of all visible fat and cut into thin 1 slices (about 1/8-inch thick) 1 medium red bell pepper -- cut into 1 thin slivers 2 scallions -- sliced In small bowl, whisk soy sauce, oil, sherry, sugar substitute, ginger and garlic. Add beef and toss to coat. Cover and refrigerate (up to 1 day) until ready to use. Drain beef and reserve marinade. Place beef onto serving plate and toss with pepper and scallions. Serve with reserved marinade on the side. Makes 4 servings. Prep Time: 15 minutes. Source : South Beach Diet Cookbook. Formatted by Chupa Babi in MC: 11.10.06 Vitamin C in red peppers boosts the body's ability to absorb and use the iron in beef. Contributed to the FareShare Gazette by Chupa; 3 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 7g Fat (69.3% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 802mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Chunky Apple and Raisin Sauce - 2 pts Recipe By : 8 Mix and Match Pan Sauces by Sara Quessenberry Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 crisp apple such as Braeburn, Gala or Granny Smith, cut into a 1/4- to 1/2-inch dice 1/2 cup apple cider -- or juice 1/4 cup low-sodium chicken broth 1/4 cup golden raisins 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Melt the butter in a large skillet or saucepan over medium-high heat. Add the apple and cook until slightly softened, about 2 minutes. Add the cider or juice, broth, raisins, salt, and pepper. Bring to a gentle simmer. Cook until the apple has softened, about 3 minutes. Pour or spoon the sauce over cooked meat. Makes 4 servings. Source : 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple, October 2006. Formatted by Chupa Babi in MC: 11.11.06 Contributed to the FareShare Gazette by Chupa; 7 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 3g Fat (34.8% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat. * Exported from MasterCook * Collards with Apples - 1 pt Recipe By : Southern Living Slow-Cooker Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh collard greens -- cut into 1-inch pieces 2 garlic cloves -- minced 3 green onions -- chopped 1 tablespoon olive oil 1 cooking apples -- diced 1/2 cup dry white wine 1 teaspoon sugar 1 teaspoon Greek seasoning 1/2 teaspoon salt 1/4 teaspoon pepper Cook collard greens in boiling water to cover in a Dutch oven 30 minutes; drain. Saute garlic and green onions in hot oil in a Dutch oven over medium-heat until tender; add collards, apple and remaining ingredients. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 15 minutes or until apple is tender. Makes 6 servings. Description : "1 pt" S(Formatted by Chupa Babi in MC): "02.13.07" Copyright : "2006" Contributed to the FareShare Gazette by Chupa; 17 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 2g Fat (71.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Corn Fritter Cakes - 7 pts Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1/4 cup yellow cornmeal -- medium-grind, preferably stone-ground 2 teaspoons baking powder 1/2 teaspoon salt 1 pinch white pepper 2/3 cup whole milk 2 large eggs 3 tablespoons unsalted butter -- melted 2 tablespoons minced bell pepper -- (red or green) 5 ears fresh corn kernels -- cut off the cob OR 2 1/2 cups frozen corn, thawed 1/4 cup olive oil -- to 1/2 cup, as needed Combine the flour, cornmeal, baking powder, salt and pepper in a large bowl. Make a well in the center and add the milk, eggs and melted butter, stirring just until combined. Fold in the bell pepper and corn with a spatula. Do not over mix; the batter will have small lumps. Heat 2 tablespoons of the oil in a griddle or heavy skillet over medium heat. Using a 1/4-cup measure or large spoon for each fritter cake, pour the batter onto the griddle. Cook until crispy; the edges should be dark brown and dry and the bottoms golden brown, about 2 minutes. Turn once, cooking the other side until golden, about 1 minute. Drain on a double layer of paper towels. Continue frying the fritter cakes, using 2 tablespoons of oil for each batch. Serve immediately or keep warm in a preheated 250 degree F oven until ready to serve. Makes 16 to 20 fritters. Serves 6 to 8. Description : "7 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Copyright : "2005" Yield : "16 " NOTES : Corn fritter cakes are a good accompaniment to anything roasted. These have a pronounced corn flavor and a nice texture that comes from the large proportion of fresh vegetables in the batter. Serve with a tablespoon of sour cream and a drizzle of hot pepper jelly or crock gravy. From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Contributed to the FareShare Gazette by Chupa; 18 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 14g Fat (39.3% calories from fat); 8g Protein; 41g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 287mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cottage Cheese Pan Rolls (Joan's Files) Recipe By : Joan's Files Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packets yeast 1/4 cup warm water 3 cups smooth cottage cheese -- (small curd) 1/4 cup sugar 2 teaspoons salt 1/2 teaspoon baking soda 2 eggs 1/2 cup warm water 6 cups flour -- (or more) This is an old bakery recipe of mine that always get raves. People are amazed how wonderful these come out. Please do try them! Dissolve yeast in warm water till foamy. Heat the cottage cheese, sugar, salt, baking soda and 1/2 cup water until warm. Add the yeast mixture and 1 cup flour; beat smooth with electric mixer. Gradually stir in by hand more additional flour to knead into a smooth, soft but elastic dough. Place in an oiled bowl, cover and let rise until double and light in volume. Punch down and shape into 24 pieces or as large or small you want them. Roll each piece into a ball shape. Place balls side by side in greased pan (pans) and let rise until light and double in volume in a warm place. Sprinkle tops of rolls with flour prior to baking for a bakery look. Bake in a preheated 350-degree F. oven about 20 minutes or golden. I bring these to parties and bake in those disposable aluminum pans. Comment - I use small curd cottage cheese which blends more easily than the large curd and gives these rolls a wonderful flavor and texture. Contributed to the FareShare Gazette by Joan; 14 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 1g Fat (5.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Couscous with Olives and Lemons - 7 pts Recipe By : Gourmet, Quick Kitchen, February 2006 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons minced garlic 3 tablespoons olive oil 1 3/4 cups water 1/4 teaspoon salt -- rounded 1 1/2 cups couscous -- (10 ounces) 16 black olives -- oil-cured, pitted and coarsely chopped 1/3 cup chopped fresh flat-leaf parsley 1 1/2 teaspoons finely grated fresh lemon zest Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork. Cooks' note: Taste your olives before you start cooking; if they are very salty, reduce the salt in this recipe. Makes 4 servings. Description : "7 pts" Source : "Epicurious.com © CondéNet, Inc." S(Formatted by Chupa Babi in MC): ": 02.15.06" NOTES : Couscous is one of the fastest side dishes to prepare, but this jazzed-up, garlicky rendition shows that it need not be bland. Serve it with the Moroccan-Spiced Chicken Paillards or with grilled Italian sausages. Contributed to the FareShare Gazette by Chupa; 18 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 12g Fat (31.7% calories from fat); 8g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Crockpot Pot Roast Recipe By : Pegg Seevers Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chuck roast -- trimmed of fat 1 package Lipton onion soup mix 2 1/2 cups water 1 medium onion -- sliced 1 small carrot -- cut into 3 pieces 2 stalks celery -- chopped 1 garlic clove 6 medium red potatoes Browning the meat gives the gravy more flavor. It's not absolutely necessary though. Place the meat into the crockpot, then the veggies; sprinkle on the onion soup mix and pour water over the top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once the meat is done, if you want to thicken the gravy, remove the meat and veggies from the pot and place them on a serving platter. Mix together 2 tablespoons flour (Wondra Flour never lumps...no need to mix with water) and 2-3 tablespoons water to make a paste; whisk the paste into the hot liquid until thickened. You may want to put the temperature on HIGH when you make the gravy. Serves 6. NOTES : Bobbie's Note: This was one of the best pot roast recipes I have tried. I turned the crockpot to High for the first hour. Then reduced it to Low for 8 more hours. Everything was done well and had a very nice flavor. I had a 2+ pounds beef top round roast so cut all other ingredients down to 2/3 of the amounts listed. I also added a bit of salt and pepper with the soup mix. A complete meal. Contributed to the FareShare Gazette by Bobbie; 3 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; 36g Fat (59.4% calories from fat); 38g Protein; 17g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 4 Fat. |
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