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FareShare Gazette Recipes -- June 2007 - P's
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* Exported from MasterCook * Party Size Trash Bag Taco Salad Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds ground beef 2 envelope taco seasoning mix 3 heads lettuce -- shredded 3 cups shredded cheddar cheese -- (12 ounces) 3 cups chopped tomatoes 2 cups chopped onions 3 cans chopped olives (4 1/4 ounces each) 30 ounces chili beans -- or ranch beans [2 cans] 16 ounces corn chips 16 ounces Catalina salad dressing 12 ounces salsa Brown beef and drain. Add seasoning mix and prepare to package directions. Cool and toss with remaining ingredients in large plastic bag. Joan's Note: as easy as this sounds, the recipe gets raves and requests. Great for backyard barbecues. Joan's Files Yield : 25 servings Contributed to the FareShare Gazette by Joan; 20 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 25g Fat (65.6% calories from fat); 14g Protein; 15g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 484mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pineapple Ginger Sorbet Recipe By : Eating Well This Week From the Test Kitchen, 17 April 2007 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lite coconut milk 1/2 cup sugar 3 slices peeled fresh ginger -- crushed [1/4-inch-thick slices] 1 pineapple -- (about 3 1/2 pounds), peeled, cored and cut into chunks 2 teaspoons lime juice 1. Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl. 2. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour. 3. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) 4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes. Makes 8 servings, 1/2 cup each Active Time: 25 minutes. Total Time: 2 hours (including chilling time) Ease of Preparation: Easy Source : Eating Well This Week From the Test Kitchen, 17 April 2007 Formatted by Chupa Babi in MC: 04.20.07 Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Equipment : Ice cream maker or food processor A touch of coconut milk infused with fresh ginger for a subtle kick complements sweet pineapple and creates a luxurious consistency in this sorbet. ChupaNote : next time I'm adding 1 teaspoon red pepper flakes, for sweet and hot. Contributed to the FareShare Gazette by Chupa; 17 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; trace Fat (2.8% calories from fat); trace Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Potpie with Pepper Biscuit Topping Recipe By : Sandra Lee Semi-Homemade Slow Cooker Recipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless turkey breast -- cut into bite-sized pieces 21 1/2 ounces condensed cream of chicken soup [or 2 10.75-ounce cans of Campbells] 1 large red potato, whole -- diced 8 ounces frozen mixed vegetables -- thawed [1/2 16-ounce package: carrots, corn, peas, green beans] 1 cup frozen chopped onion 1 teaspoon salt free chicken seasoning -- (McCormick brand) 16 ounces refrigerated biscuits -- 1 can Pillsbury Grands 1 tablespoon butter -- melted 3/4 teaspoon ground black pepper Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside. In a large bowl, stir together turkey, soup, potato, mixed vegetables, onion and chicken seasoning until thoroughly combined. Transfer to a 2 1/2-quart casserole. Cover with aluminum foil and place on prepared baking dish. Bake in preheated oven for 1 hour or until hot and bubbling. Remove from oven and discard aluminum foil. Gently stir mixture to evenly distribute heat. Arrange 6 biscuits on top of casserole. Brush tops of biscuits with melted butter. Sprinkle with pepper. Bake for 15 to 18 minutes more or until biscuits have risen and are golden brown. Note : Place the extra biscuits in a pie plate and bake alongside the casserole for 15 to 18 minutes or until biscuits have risen and are golden brown. Serve with casserole or cool on a wire rack to use at another meal. Serves 6. S(Formatted by Chupa Babi in MC): "02.14.07" Copyright : "2006" NOTES : Preheat oven 350 degrees F. Cooking Time: 1 hour plus 15 minutes. Contributed to the FareShare Gazette by Chupa; 1 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; 19g Fat (35.9% calories from fat); 28g Protein; 48g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 1710mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Prawns with Chili and Lime Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large prawns -- or jumbo shrimp 3 ounces fresh lime -- or lemon juice Fish sauce -- (Nam pla) to taste 1 ounce hot chili sauce -- (1 to 3 ounces) [vary depending on your taste buds] 2 ounces fresh spinach 1 kaffir lime leaf -- finely sliced 8 fresh mint leaves -- (8 to 10) In a hot wok, cook the prawns or shrimp. When almost done add the Lime leaves, mint leaves and hot chili sauce. Add the nam pla and lime/lemon juice. On a serving plate, place the spinach. Place the prawns/shrimp over the spinach. Garnish and serve. Colonel Ian F. Khuntilanont-Philpott. Special thanks to Muoi Khuntilanont. Contributed to the FareShare Gazette by Jim; 4 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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