Recipes Included On This Page Alambre De Camarones - Mexican - 2 pts Almost Famous C.ZAR Salad Dressing from Joan's Files Ancho Chile Pesto with Queso Fresco Apricot Chicken from Joan's Files Asian Beef-Noodle Salad (CL) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Alambre De Camarones - Mexican - 2 pts Recipe By : Roberto Santibanez, Rosa Mexicano, Atlanta Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 2 garlic cloves -- smashed 1 tablespoon olive oil 2 teaspoons fresh lime juice 1 teaspoon Worcestershire sauce 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Shrimp: 8 bamboo skewers -- 10 inches long, soaked in water 30 minutes 24 large shrimp -- (about 1 pound), peeled and deveined 1 small red onion 16 serrano chiles 24 cherry tomatoes In a blender or mini food processor, process all marinade ingredients until smooth. Toss shrimp with marinade in a bowl to coat well. Set aside at least 10 minutes, or up to 2 hours. Cut onion into 8 wedges, then cut each wedge lengthwise into thirds. Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don't stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice. Finish each skewer with a second chile. Season skewers with salt. Heat a cast-iron grill pan or an electric or gas grill over high heat. Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.) Serve with Pico de Gallo Amarillo. Serves 4 THE SKINNY: 76 calories per 2 skewers; 3.5 g fat (0.8 g saturated): 7 g carbs; 1.4 g fiber; 23.9 g protein Author : Roberto Santibanez, culinary director at Rosa Mexicano in Atlanta Source : Self Magazine Diet and Healthy Eating Formatted by Chupa Babi in MC: 05.14.07 This lean shrimp dish really satisfies. It’s packed with protein, low on fat and perfect for a party. Enjoy! Contributed to the FareShare Gazette by Chupa; 23 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Famous C.ZAR Salad Dressing from Joan's Files Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cloves garlic 1/2 cup olive oil 1 1/2 cup mayonnaise 1/2 ounce anchovy paste 1 teaspoon Worcestershire sauce 1 teaspoon black pepper 1 teaspoon salt 2 teaspoons sugar 3 teaspoons mustard 1 tablespoon lemon juice 2 tablespoons white vinegar 2 tablespoons sherry wine 3 tablespoons grated parmesan cheese. Peel and finely dice garlic, steep in olive oil overnight, combine olive oil mixture with all other ingredients and shake well. First, sherry wine is the KEY ingredient. (A port wine will do, a dry red wine will NOT do). It replaces red wine vinegar found in a typical Caesar. If you want to use more wine, even better. And, no raw eggs. Lastly, the anchovy paste/taste can be removed or replaced by a little (or more) Worcestershire sauce like "Lea & Perrins" (which has an element of anchovy). Note: Of course, adding more wine or Worcestershire sauce will further liquefy the dressing, so make sure the lettuce is cool and dry. Modifications and suggestions: Pureeing the garlic/oil brings out a stronger garlic taste that I prefer. Letting the dressing marinate overnight again brings out the tastes. And finally, the dressing can be used as a spread which works especially well with crusty bread sandwiches made with salami or roast beef. Source: Joan's friend, Gus Joan's note: this is very good indeed ! Contributed to the FareShare Gazette by Joan; May 17, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ancho Chile Pesto with Queso Fresco Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pine nuts 2 ancho chiles, stemmed and seeded Boiling water 4 large garlic cloves, unpeeled 1/8 teaspoon dried oregano 2 tablespoons peanut or canola oil 1/3 cup crumbled queso fresco (2 1/2 ounces) 1 tablespoon heavy cream Salt and freshly ground black pepper Cayenne pepper Preheat the oven to 375°. Spread the pine nuts in a pie plate and bake for about 2 minutes, or until they are lightly toasted. Transfer to a plate and let cool completely. In a small heatproof bowl, cover the anchos with boiling water and let soak until softened, about 10 minutes. Drain the chiles, reserving 2 tablespoons of the soaking liquid. Meanwhile, in a small skillet (not nonstick), cook the garlic cloves over moderate heat until softened and blackened in spots, about 10 minutes. Let cool slightly, then peel. In a mini food processor, combine the garlic cloves, reconstituted ancho chiles, reserved chile soaking liquid, pine nuts and oregano. Pulse until the mixture is finely chopped. With the machine on, add the peanut oil and process until a chunky paste forms. Add the queso fresco and the heavy cream, season with salt, pepper and cayenne and pulse to blend. Transfer to an airtight container and refrigerate for up to 1 week. Applications: Spread on the inside of softened corn tortillas when making enchiladas or fajitas. Toss with steamed or sautéed vegetables. Use as a condiment with grilled steaks, chicken or pork. Add to sour cream or Greek-style yogurt for a quick dip. Mix with ground meat as a seasoning for meatballs. TOTAL TIME: 30 MIN MAKES ABOUT 2/3 CUP MAKE AHEAD The ancho chile pesto can be refrigerated in an airtight container for up to 5 days. Source: Speedy Sauces by Grace Parisi, Food & Wine Magazine, December 2002. Formatted by Chupa Babi in MC: 01.15.03 Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute. Contributed to the FareShare Gazette by Chupa; May 3, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Chicken from Joan's Files Recipe By : Brenda Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds chicken, cut up Salt and Pepper to Taste 1 teaspoon ground ginger 1 1/2 cups bitter orange marmalade 1/3 cup apple juice 1/3 cup fresh orange juice 8 ounces dried apricots 8 ounces dried currants 1/4 cup brown sugar Preheat oven to 375F. Place chicken pieces, skin side up in a shallow roasting pan and sprinkle generously with salt, pepper, ginger. Spread marmalade over chicken and pour apple and orange juice into the pan. Bake 20 minutes. Source: Joan's Friend Contributed to the FareShare Gazette by Joan; May 8, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Beef-Noodle Salad (CL) Recipe By : Cooking Light, JULY 2001 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 ounces bean threads -- (cellophane noodles) 8 ounces sliced deli roast beef -- cut lengthwise into thin strips 1 cup snow peas -- trimmed and cut lengthwise into thin strips 1/2 cup julienne-cut carrot 1/2 cup low-sodium teriyaki sauce 2 tablespoons lime juice 2 teaspoons dark sesame oil 2 teaspoons chile paste with garlic 1/2 teaspoon bottled fresh ground ginger [such as Spice World] 6 cups torn spinach 1/4 cup chopped fresh cilantro Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain. Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro. Yields 6 servings (serving size: 1 cup beef mixture and 1 cup spinach) Source : Cooking Light, JULY 2001. Formatted by Chupa Babi in MC: 05.22.07 Total time: 25 minutes Contributed to the FareShare Gazette by Chupa in response to a request; 29 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (14.4% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 644mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

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