Recipes Included On This Page Gingered Shrimp with Asian Noodles Gratin of Macaroni, Tomatoes, Basil, and Olives from Joan's Files Greek Style Ravioli Grilled Mahi Mahi with Avocado Hollandaise Grilled Mahi Mahi with Beans and Shrimp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gingered Shrimp with Asian Noodles Recipe By : Bon Appetit; October 1992 Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces bean threads vermicelli [cellophane noodles *] 4 teaspoons oriental sesame oil 2 tablespoons rice vinegar 2 tablespoons fresh cilantro -- chopped 2 tablespoons seasoned minced ginger 1 tablespoon pickled jalapenos -- minced 2 teaspoons honey 12 ounces medium shrimp -- uncooked [peeled and deveined] 4 green onions -- sliced 2 garlic cloves -- minced 2 teaspoons cornstarch 1/2 cup water * available at Asian markets and in the Asian section of many supermarkets. Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat. Mix vinegar, cilantro, ginger, jalapenos and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; saute until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes. Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes. Mound noodles on platter. Arrange shrimp over and serve. Serves 2. Bon Appetit; October 1992. Contributed to the FareShare Gazette by Jim in response to a request; 28 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 3g Fat (12.3% calories from fat); 35g Protein; 14g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 320mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Gratin of Macaroni, Tomatoes, Basil, and Olives from Joan's Files Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces elbow macaroni 1 pound fresh plum tomatoes -- coarsely chopped 1 15 oz can red kidney beans (optional) -- drained or 1 1/2 cups cooked red kidney beans (optional) -- drained 3/4 cup kalamata or good black olives, fine chop 3 tablespoons extra-virgin olive oil 1/2 cup shredded fresh basil 3 large garlic cloves -- finely chopped salt and freshly ground black pepper, to taste 1 cup vegetable broth 3/4 cup plain dry bread crumbs Fresh basil leaves and black olives for garnish (optional) Preheat the oven to 400F. In a medium stockpot filled with boiling salted water, slightly undercook the macaroni according to package directions. Drain in a colander. Transfer the drained macaroni to a medium bowl. Add the tomatoes, beans (if using), olives, half the oil, shredded basil, garlic, salt, and pepper; toss well to combine. Lightly oil a 12-inch gratin or 11 x 8-inch flameproof baking dish. Arrange the macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 cup of the bread crumbs evenly over the top. Drizzle with the remaining oil. Bake for 20 to 25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil. With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top slightly with the back of the spoon, then sprinkle with the remaining bread crumbs. Place on a rack so the gratin is 4 to 6 inches from the heating element. Broil until the top is lightly browned, 2 to 3 minutes. Serve hot, garnished with fresh basil leaves and olives, if desired. NOTES: You don't need this much oil, just a dribble over the breadcrumbs. I don't grill it after the 25 minutes in the oven, I just stir it like they say and put it back in the oven for another 20 minutes. Serves 4 main course, 8 side dish Source: from Twizzy an Australian friend Contributed to the FareShare Gazette by Joan; May 18, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 6g Fat (26.9% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 211mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Greek Style Ravioli Recipe By : Hetti Williams, Rapid City, SD Serving Size : 2 Preparation Time :0:15 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 frozen cheese ravioli 1/3 pound lean ground beef 1 cup canned diced tomatoes [with basil, oregano and garlic] 1 cup fresh baby spinach 1/4 cup sliced ripe olives -- drained 1/4 cup crumbled feta cheese Cook ravioli according to package directions. Meanwhile, in a small skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain ravioli. Add the ravioli, spinach and olives to the beef mixture; heat through. Sprinkle with feta cheese. Serves 2 Per 1 1/4 cup serving: 352 calories, 15 g fat, 6 g sat fat, 75 mg cholesterol, 1,091 mg sodium, 29 g carbohydrate, 3 g fiber, 27 g protein Source : "Cooking for 2, Spring 2007, p. 42" MC Formatting by: "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2007" Start to Finish Time: "0:25" NOTES : Here's a flavorful Greek twist on an Italian classic. Hetti says, "It's an easy weekday meal that's become one of our favorites. My husband and I enjoy it with garlic cheese toast." Bobbie's Note: This was wonderful. The flavors blended well and it was easy and delicious. I will definitely make this again. Al loved it too. Contributed to the FareShare Gazette by Bobbie; 27 May, 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 20g Fat (64.0% calories from fat); 18g Protein; 7g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 671mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 1/2 Fat. * Exported from MasterCook * Grilled Mahi Mahi with Avocado Hollandaise Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 8 oz mahi mahi steaks 1/2 cup olive oil 1/4 cup Gold tequila 1/4 cup fresh lime juice 1 teaspoon minced garlic 1 jalapeno chile pepper 2 tablespoons cilantro -- minced 1 Sliver red pepper and cilantro Avocado Hollandaise Sauce 3 egg yolks 1 lime -- squeezed 1 dash Tabasco sauce 2 tablespoons cilantro -- chopped 1/2 pound butter -- melted 1/2 avocado -- cubed salt and pepper Combine all marinade ingredients and pour over mahi mahi. Marinate for 15 minutes, turning once. For best flavor, prepare grill with mesquite chips. Grill fish about 5 minutes on each side, basting frequently. Top with avocado mayonnaise. Avocado Mayonnaise: Bend egg yolks, lime juice, Tabasco and cilantro in blender. Slowly add hot melted butter. When thickened add avocado, salt and pepper, blend 30 seconds. Contributed to the FareShare Gazette by Jenny; May 3, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 498 Calories; 54g Fat (94.6% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 189mg Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat. * Exported from MasterCook * Grilled Mahi Mahi with Beans and Shrimp Recipe By : Jennie Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 oz. can cannelloni beans -- rinsed 1 large onion -- chopped 2 cloves garlic -- chopped fine 2 cups grape tomatoes -- cut in half 10 ounces chicken stock 1/2 cup dry white wine 2 teaspoons thyme cayenne pepper -- to taste salt and pepper -- to taste 1 handful fresh baby spinach 3/4 pound uncooked medium shrimp -- peeled and deveined 2 pounds Mahi Mahi filets 1/2 cup extra virgin olive oil juice of one lemon 2 cloves garlic -- mashed 3 cups angel shredded cabbage 3 scallions -- cut into 1/4" thick slices, white and green parts 1/2 small English cucumber -- sliced and diced salt and pepper -- to taste vinegar and oil salad dressing 12 ounces white beans 10 ounces chicken stock 2 strips bacon 4 ounces carrots Place Mahi Mahi in a plastic bag with the oil, garlic and lemon juice. Squeeze out air and let marinate in the refrigerator for about 2 hours (check to make sure the fish isn't cooking in the citrus juice). Remove the fish from the marinade, rinse thoroughly and return fish to a clean plastic bag and refrigerate several hours. Sweat onions and garlic in a sauce pan. Add rinsed cannelloni beans, chicken stock and wine and cook until heated through. Add the thyme and grape tomato quarters. Set aside until you are ready to grill the fish. Make the cabbage salad with the scallions and cucumber. Add vinegar and oil dressing to taste, but not too wet. Bring the beans back to a simmer - and add the shrimp, and then the spinach leaves, cooking only until the shrimp turns pink and is cooked through. Do not overcook. Meanwhile grill the fish until it flakes easily. Do not overcook. To assemble: Place cabbage salad on a plate, top with the grilled fish, and ladle some of the bean/shrimp mixture over the top. NOTES : I garnished this plate with steamed crisp tender asparagus and served a hot, crusty bread. Contributed to the FareShare Gazette by Jennie; May 1, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.