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FareShare Gazette Recipes -- May 2007 - C's
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* Exported from MasterCook * Caesar Dressing, Gonzo's Favorite Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 tablespoon Dijon mustard 4 teaspoons garlic powder 1 1/4 teaspoons Worcestershire sauce 1 1/2 cups vegetable oil 4 tablespoons red wine vinegar 2 tablespoon lemon juice 1 cup Parmesan cheese 2 teaspoons white pepper Process eggs in food processor for about 3-4 minutes. Add mustard, garlic powder and Worcestershire. Process until well blended. Continue processing and slowly drizzle in oil. When blended, add vinegar and lemon juice. Blend thoroughly. Add cheese and pepper. Blend thoroughly. Makes 4 cups dressing. Can be refrigerated for up to one week. Recipe from Morton's of Chicago restaurant, adapted for non-anchovy fanciers. (If you want anchovies, substitute like amounts for the Worcestershire sauce.) NOTE FROM ART: This dish contains raw eggs. The American Egg Board states: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. For more info go to this link: http://www.baking911.com/pantry/eggs.htm#Egg%20Safety Contributed to the FareShare Gazette by Gonzo; May 17, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caribbean Fish and Sweet Potato Chowder From Joan's Files Recipe By :Susan Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 small brown onion, chopped coarsely 1 medium sweet potato, cut into small pieces 1 medium carrot, chopped coarsely 4 cups fish stock 200 grams (7 ounces) firm white fish fillets, cut into bite-size pieces 1/2 teaspoon freshly grated nutmeg 1/2 cup single cream Heat oil in medium saucepan, add onion, cook until soft. Add sweet potato and carrot; cook stirring 2 minutes. Add stock, bring to a boil, cover and simmer gently 20 minutes or until potato is cooked. Blend or process stock and vegetable until smooth. Return mixture to same pan, bring back to a boil add fish and nutmeg simmer until fish is cooked (do not overcook the fish) 2 minutes should do! Stir in cream, serve topped with coriander, if desired. Source Joan's friend Contributed to the FareShare Gazette by Joan; May 12, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caribbean Fried Biscuits (Joan's Files) Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 tablespoon baking powder 3 tablespoons white vegetable shortening (or lard) 2 tablespoons butter or margarine 1 egg, fork beaten 1 tablespoon sugar 1 teaspoon salt 1 cup milk Mix the dry ingredients (flour and baking powder) together. Cut in the fat until crumbly. Mix in egg with fork. Combine milk, sugar and salt. Add the liquid gradually by spoonfuls, to the flour mixture and stir and make a soft, smooth dough. Turn out to floured board and knead gently until dough clings together. Shape into a roll about 2 inches thick. Cut into narrow slices and form pieces into a bun 1/4 inch thick. Fry in hot oil, cooking until golden. Remove and drain on absorbent paper. Yield about 24 Source: Caribbean web site Contributed to the FareShare Gazette by Joan; May 4, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 2g Fat (14.7% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 165mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Carrot Cashew Paté Recipe By : Good Life Catering Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chopped steamed carrots [1/2 cup water reserved] 2 garlic cloves 1 cup cashews 1/2 tablespoon miso 1 teaspoon celery seed 1/2 teaspoon salt Steam carrots in 2 cups water until very soft, set aside. In processor, chop garlic cloves and cashews. Add miso, carrots, water (as needed) and spices; puree until well blended and creamy. Makes about 3 cups. Author : Jenny Breen. Source: Minneapolis St. Paul Magazine Formatted by Chupa Babi in MC: 05.17.07 ChupaNote : add a little heat! Red pepper flakes, harissa paste or sauce or your favorite hot sauce. Contributed to the FareShare Gazette by Chupa; 22 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cellophane Noodle and Meatball Soup Recipe By : Chang Mai Thai Cooking School Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces ground pork 2 tablespoons minced cilantro stems and leaves 2 medium garlic cloves -- minced 3 cups chicken stock 4 ounces soft tofu -- diced (1-inch) 3 cups chopped Chinese cabbage 2 ounces dried cellophane noodles cut into 3-inch lengths 3 tablespoons low-sodium soy sauce Freshly ground pepper 2 medium scallions -- chopped 1/2 cup chopped celery leaves In a large bowl, gently mix the ground pork with the cilantro and garlic. Shape the mixture into 16 meatballs. In a large saucepan, bring the chicken stock to a boil. Add the meatballs and simmer over moderate heat until no longer pink on the outside, about 2 minutes. Add the diced tofu and the chopped Chinese cabbage and simmer for 2 minutes longer. Add the cellophane noodles and soy sauce. Season the soup generously with freshly ground pepper and simmer for 3 minutes longer. Stir in the chopped scallions and the chopped celery leaves. Ladle the soup into warmed bowls and serve piping hot. SERVES 4 Author : Chang Mai Thai Cooking School. Source: Food & Wine, May 2002 Formatted by Chupa Babi in MC: 05,21,02 Thailand's Best Buy: At $20 a day, a course at the splendid Chiang Mai Thai Cookery School is a bargain. And it's not the only reason to come to this beautiful city. Chiang Mai's cuisine owes a clear debt to the foods of Burma and Laos, with Burmese-style curries (like gaeng hahng ley, a gingery pork dish, and kao soi, curried noodles in coconut broth) and Lao-style sticky-rice dishes as staples. People come to Chiang Mai to eat and, increasingly, to learn how to cook. Contributed to the FareShare Gazette by Chupa in response to a request; 25 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 8g Fat (62.3% calories from fat); 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 2082mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Cellophane Noodle Salad Recipe By : PF Chang's China Bistro, San Diego, CA Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces bean threads -- (cellophane noodles) 1/2 pound cooked peeled and deveined shrimp Julienned green onions, carrots and cucumber for garnish Chopped cilantro for garnish Dressing: 6 teaspoons soy sauce 6 teaspoons rice vinegar 2 teaspoons oyster sauce 6 teaspoons chili garlic sauce 3 teaspoons sesame oil 2 teaspoons sugar Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat dry. Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on individual plates or a serving platter. Garnish with shrimp; julienned green onions, carrots and cucumber; bean sprouts and chopped cilantro. Source : Elvina for CDkitchen. Formatted by Chupa Babi in MC: 05.22.07 Contributed to the FareShare Gazette by Chupa in response to a request; 28 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 985 Calories; 15g Fat (14.3% calories from fat); 28g Protein; 181g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 6304mg Sodium. Exchanges: 11 Grain(Starch); 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chévre Tartlets with Provencale Peppers Recipe By :Andrew Zimmern in Minneapolis St. Paul Magazine Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 wonton wrappers 3 tablespoons olive oil 1 cup julienne red pepper 1 cup julienne yellow pepper 1 cup thinly sliced red onion 1 tablespoon herbes de Provence 1 large garlic clove -- minced Salt and white pepper to taste 5 ounces aged bucheron -- (goat cheese) 1/4 cup heavy cream 4 ounces kalamata olives to garnish Spray a nonstick mini-muffin tin with food-release spray. Place wontons into molds and bake 710 minutes at 350 degrees F. to crisp briefly. Remove and reserve wontons. Heat oil in a small pan and add vegetables and herbs. Sweat over low heat 30 minutes. Add garlic, season, and reserve. Combine goat cheese with enough cream to soften. Season and divide into wontons. Top with vegetable mix and bake again 67 minutes on a cookie tray. Garnish with olives and serve immediately. Makes 12 tartlets Author : Andrew Zimmern. Source: Minneapolis St. Paul Magazine Formatted by Chupa Babi in MC: 05.16.07 ChupaNote : we used bottled roasted red peppers and bottled roasted eggplant instead of yellow peppers. Worked fine. Use feta instead of boucheron. Added capers. Chopped the olives and added to filling. Needed an additional 24 olive for garnish. Contributed to the FareShare Gazette by Chupa; 21 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 5g Fat (97.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Chinese Red-Cooked Chicken Thighs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sherry 3 tablespoons sugar 3 tablespoons low-sodium soy sauce 1 tablespoon water 1 teaspoon fennel seeds -- crushed 5 slice peeled fresh ginger -- (1/4-inch) 3 orange rind strips 2 cinnamon sticks -- (3-inch) 8 chicken thighs -- skinned [about 2 pounds] 2 ounces uncooked bean thread noodles -- (cellophane) 1 cup boiling water Combine first 8 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; partially cover and simmer for 45 minutes, turning chicken occasionally. Discard the cinnamon sticks and rind. Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles. Serving Size: 2 chicken thighs and 1 cup noodles Cuisine : "Asian" Source : "Cooking Light, June 1998, p.148" Copyright: "© Cooking Light" NOTES : Red-cooking is a popular Chinese technique of braising meat or poultry in a soy-based mixture including spices such as cinnamon. The method gives dishes a reddish color and subtle flavor. Contributed to the FareShare Gazette by Jim in response to a request; 27 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 480 Calories; 29g Fat (56.1% calories from fat); 34g Protein; 17g Carbohydrate; 4g Dietary Fiber; 158mg Cholesterol; 598mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chipotle Shrimp Taco with Avocado Salsa Verde Recipe By : Food Network Kitchens Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Avocado Salsa: 1 small onion, quartered 1 jalapeño, quartered, seeds optional 1 garlic clove, smashed 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped 1/2 Hass avocado, peeled, seeded, and cut into chunks 1 1/4 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped Shrimp: 1 tablespoon olive oil 1 teaspoon chipotle or blended chili powder 1 teaspoon kosher salt 1 pound medium shrimp (about 20), peeled and deveined 8 corn tortillas 8 sprigs cilantro for garnish 2 limes, cut into wedges Put the onion, jalapeño, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side. Contributed to the FareShare Gazette by Art; May 5, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 2g Fat (28.4% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 569mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Chunks of Potato Soup Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- peeled & cubed [about 3 medium] 2 cups water 1 small onion -- chopped 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon ground black pepper 1/4 teaspoon crushed red pepper flakes 3 cups milk 1 cup shredded reduced-fat Cheddar cheese 1 cup chopped cooked ham In a large saucepan or Dutch oven, combine potatoes and water. Bring to boiling, reduce heat. Simmer, covered for 10 to 15 minutes or until potatoes are tender. Drain, reserving 1 cup of cooking liquid. Set potatoes and reserved liquid aside. In same pan cook onion in butter until tender, stirring often. Stir in flour, black pepper and red pepper flakes. Cook and stir over Medium-Low heat for 1 minute. Gradually stir in milk and reserved cooking liquid. Cook and stir over Medium heat until mixture comes to boiling. Boil 1 minute. Stir in potatoes, cheese and ham. Cook an stir over Low heat until heated through and cheese is melted. Serves 6. Per serving; 250 calories, 11 g fat, 39 mg cholesterol, 381 mg sodium, 26 g carbohydrate, 13 g protein, 2 g fiber Source : "Try-Foods recipe card". Copyright : "(c) 2004Try-Foods Intl. Inc. Appoka, FL" S(Mc Formatting by): "bobbi744@comcast.net" T(Cooking Time): "0:20" NOTES : Bobbie's Note: This was a delicious soup. I added about 1/2 teaspoon chicken bouillon granules. I used Yukon Gold potatoes and they were tender in 7 minutes of boiling. Contributed to the FareShare Gazette by Bobbie; 26 May, 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cilantro Mint Chutneys Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups packed fresh cilantro sprigs 1 cup packed fresh mint leaves 1/2 cup chopped white onion 1/3 cup water 1 tablespoon fresh lime juice 1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste 1 teaspoon sugar 3/4 teaspoon salt, or to taste Purée all ingredients in a blender, leaving some texture. Makes about 2 cups. Source: Adapted from Kiran Desai: Gourmet, April 2007 Formatted by Chupa Babi in MC: 04.02.07 I add chutneys to my collection of pestos and hummus. They are all very forgiving and very adaptable; going from dip, to spread, to sauce. Contributed to the FareShare Gazette by Chupa; May 14, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Cellophane Noodles with Chicken Recipe By : Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1 teaspoon sesame oil 1 teaspoon sugar 2 large chicken breasts -- (about 1 pound total) skinned and boneless 2 ounces cellophane noodles Dressing: 1 1/2 teaspoons wasabi powder 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1/2 teaspoon sugar 1/2 teaspoon sesame oil 1/4 pound asparagus -- blanched al dente and cut into 2-inch pieces 1 small cucumber -- peeled, seeded and cut into 2-inch batonnettes 2 cups cleaned spinach leaves 2 tablespoons thinly shaved green onions Make the marinade: Combine the marinade ingredients; mix well and place in a non-reactive dish. Place the chicken breast into the marinade, turning it over to make sure it's coated on both sides. Cover and refrigerate for 4 hours. Drop the bean threads into the hot water. Stir and let sit for 10 minutes or until the noodles are "glassy" and soft. Drain, run under cold water and reserve. Make the dressing: In a small bowl, mix together the wasabi powder and 1 tablespoon of water. Let sit 5 minutes. Add the rice wine vinegar, soy sauce, sugar and sesame oil. Mix well. Thinly slice the chicken breast. Toss together the noodles, chicken, asparagus, cucumbers and the dressing. Place a nest of spinach on a salad plate. Make a small amount of noodle salad in the center of the spinach. Garnish with green onions. Serves 4 Author : Recipe courtesy of Emeril Lagasse Source : The Essence of Emeril Show, Episode: Alternative Noodles Formatted by Chupa Babi in MC: 05.22.07 Contributed to the FareShare Gazette by Chupa in response to a request; 26 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 15g Fat (39.6% calories from fat); 32g Protein; 20g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 1381mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cold Tomato Basil Soup from Joan's Files Recipe By : Medina Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart 4%-fat buttermilk (you cannot use lowfat, the soup is too thin) 1 quart tomato juice 10 fresh basil leaves Blend in a blender until leaves are finely distributed. Chill overnight. This is truly a wonderful, very quick soup for a summer dinner party. Source: Joan's friend Medina Note: Joan's note: I have also used V-8 juice with success. It is hard to find 4% buttermilk so I mixed in some half and half for part of the low fat buttermilk! Contributed to the FareShare Gazette by Joan; May 14, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Relish from Joan's Files Recipe By : Granny Gilbert Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2 Quarts whole kernel corn (16 to 20 ears) 1 pint diced sweet red peppers 1 pint diced green peppers 1 quart chopped celery 1 cup chopped onions 1 1/2 sugar 1 quart vinegar (white or apple) 2 Tablespoons salt 2 teaspoons celery seed 2 Tablespoons dry mustard 1 teaspoon turmeric Cook ears of corn in boiling water for 5 minutes. Cut from cob and measure. Combine peppers, celery, onions, sugar, vinegar, salt and celery seed. Bring to a boil for 5 minutes, stirring occasionally. Blend dry mustard and turmeric with a little liquid and add with corn to boiling mixture. Boil for 5 minutes, stirring occasionally. This relish may be thickened by adding 1/4 cup flour blended with 1/2 cup water (hint: shake these together in a small pickle jar) at the time the corn is added for cooking. Frequent stirring will be necessary to prevent sticking and scorching. Pack loosely, seal and process for 15 minutes. Makes 6 pints. Most every grocery store in the US has the Mason canning jars with the actual canning process directions included. Source: Joan's friend Contributed to the FareShare Gazette by Joan; May 14, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Salad From Joan's Files Recipe By : Brenda Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ears corn, boiled for 3 minutes then blanched in ice water 1/2 cup chopped red onion 3 tablespoons Vinegar 3 tablespoons olive oil 1/2 cup chiffonade of basil or chopped cilantro juice of a lime Remove the corn from the ears and mix with remaining ingredients. Chill till serving time. I served this with grilled salmon and they looked gorgeous together. Source: Joan's friend Contributed to the FareShare Gazette by Joan; May 13, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Quesadillas - 6 pts Recipe By : EatingWell Diabetes Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shredded reduced-fat Cheddar cheese 2 ounces reduced-fat cream cheese, softened 4 scallions, chopped 1/2 medium red bell pepper, finely chopped 1/3 cup chopped fresh cilantro 2 tablespoons chopped pickled jalapenos (optional) 1 teaspoon freshly grated orange zest 1 tablespoon orange juice 8 ounces pasteurized crabmeat, drained if necessary 4 8 inch whole-wheat tortillas 2 teaspoons canola oil, divided 1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges. Makes 4 servings ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 03.26.07 These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado. Contributed to the FareShare Gazette by Chupa; May 2, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (3.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit. * Exported from MasterCook * Cranberry Bean Salad Recipe By : Cranberry Institute Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces garbanzo beans -- drained and rinsed 15 1/2 ounces cannellini beans -- drained and rinsed 1 Granny Smith apple -- cored and cut into 1/4-inch cubes 1 cup dried cranberries 1/4 cup red onion -- diced 2 tablespoons parsley -- chopped 3/4 cup apple juice 3 tablespoons honey 3 tablespoons cider vinegar 1 1/4 teaspoons curry powder 3/4 teaspoon salt Mix beans, apple, cranberries, onion and parsley in a large bowl. Blend apple juice, honey, vinegar, curry powder and salt in a small bowl. Pour over bean mixture, toss until blended. Makes 6 servings. Source : "Lansing State Journal, April 2, 2007" S(Mc Formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 29 May, 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 565 Calories; 5g Fat (7.8% calories from fat); 31g Protein; 104g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 298mg Sodium. Exchanges: 6 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cream Sauce With Herbs and No Dairy - 3 pts Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (8 ounce) package silken tofu 1 1/2 cups soy milk 2 tablespoons soy margarine 2 tablespoons minced garlic 1 tablespoon nutritional yeast 1/2 teaspoon paprika 2 teaspoons dried dill weed 1/2 teaspoon salt-free herb and spice blend 1/4 cup water 1 tablespoon cornstarch Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables. Original recipe yield: 5. Prep Time:10 Minutes Cook Time:5 Minutes Ready In:15 Minutes Servings:5 Source: Kathleen Amos-Robel for Prevention Formatted by Chupa BAbi in MC: 03.22.07 An excellent cream sauce for pasta that contains no dairy. Serve with pasta or over roasted vegetables. Contributed to the FareShare Gazette by Chupa; May 1, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 6g Fat (66.9% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crock Pot Macaroni and Cheese from Joan's Files Recipe By : Ruth Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces elbow macaroni -- cooked and drained 3 cups sharp Cheddar cheese -- shredded 12 ounces canned evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper 1 cup sharp Cheddar cheese -- shredded Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and seasonings to the macaroni; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking. Serves: 4 to 6 Source: Joan's friend Contributed to the FareShare Gazette by Joan; May 8, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 507 Calories; 29g Fat (52.4% calories from fat); 28g Protein; 32g Carbohydrate; 1g Dietary Fiber; 158mg Cholesterol; 880mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Crock Pot Sausage and Peppers from Joan's Files Recipe By : Hollis Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages sausages, some sweet and some hot (1 pound each) 3 large green peppers 3 large red peppers 1 large onion garlic cloves to taste 1 quart tomato sauce: canned or store bought seasonings to taste: salt, pepper, parsley, paprika, etc. sliced mushrooms, if desired Prick sausages with a fork and place in water, bring to a boil and boil gently 1/2 hour. Drain well. Sauté sausages in pan with some oil until browned. Slice. Place sauce in crockpot, add sliced sausages, sliced peppers, sliced onions, garlic and seasonings to taste. Cook low for at least a day. I have even let the crockpot simmer for up to 2 days on low! Serve with Italian rolls and a salad. Serves 10 Source: Joan's Friend Contributed to the FareShare Gazette by Joan; May 9, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; trace Fat (5.1% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable. * Exported from MasterCook * Curried Red-Lentil Stew with Vegetables Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons vegetable oil 1 medium onion, finely chopped 1 1/4 teaspoons salt 1 (2- by 1-inch) piece peeled fresh ginger, quartered 5 large garlic cloves, coarsely chopped 5 1/3 cups water 1 1/2 teaspoons curry powder 3/4 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 cup red lentils, picked over and rinsed 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces 3 cups chopped trimmed spinach leaves (3 ounces) 1 cup frozen peas (not thawed) 1/2 cup chopped fresh cilantro 1/4 teaspoon cumin seeds 1/4 teaspoon dried hot red-pepper flakes Accompaniments: basmati rice; roasted cauliflower; fresh cilantro sprigs Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes. Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes. Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice. Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew. Cooks' Note: Stew, without spinach, peas, cilantro, and spice oil, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients. Makes 4 to 6 servings. Source: Gourmet, April 2007 Formatted by Chupa Babi in MC:04.02.07 In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper. Contributed to the FareShare Gazette by Chupa; May 15, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 14g Fat (97.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 452mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat. |
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