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FareShare Gazette Recipes -- July 2007 - C's
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* Exported from MasterCook * Cacio e Pepe (Romano Cheese & Pepper Pasta) and Spinach with White Beans Recipe By : Rachael Ray Express Lane Meals Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salt 1 pound spaghetti 3 tablespoons unsalted butter -- cut into small pieces 5 tablespoons extra-virgin olive oil -- (EVOO) 2 teaspoons coarse black pepper 1 cup grated Pecorino Romano cheese [3 rounded handfuls] 10 ounces chopped frozen spinach 3 garlic cloves -- chopped (3 to 4) 14 ounces cannellini beans -- rinsed and drained [1 can] 1/4 teaspoon freshly grated nutmeg Bring a large pot of water to a boil for the pasta and salt it. Add the pasta and cook to al dente. Heads up: you'll need to use a ladle of the cooking water (about 1/4 cup) for the sauce right before you drain the pasta. Place a large skillet over low heat with the butter, 1 tablespoon of the EVOO and pepper. Let it hang out until the pasta is done. When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture. Drain the pasta and toss it in the pan with the sauce. Turn off the heat. Add the cheese in small handfuls, then toss the pasta with tongs, until all the cheese is incorporated into the creamy sauce. Add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of the EVOO. While the pasta works, defrost the spinach in the microwave for 6 minutes on high. Place the spinach in a clean kitchen towel and wring the water out. Heat a small skillet over medium heat. Add the remaining 2 tablespoons of EVOO, twice around the pan, then the garlic. Cook the garlic for 2 minutes, and then add the beans. Add the spinach to the beans, breaking it up as you drop it into the pan. Season the spinach and beans with nutmeg, salt and pepper. Serve the spinach and beans alongside the hot pasta. 4 servings. Source : Rachael Ray Express Lane Meals. Copyright © 2006 by Rachael Ray. Formatted by Chupa Babi in MC: 05.08.07 Express Lane Shopping List: Go home! You have everything you need. And make sure you have the following on hand: salt; spaghetti; butter; EVOO; black pepper; pecorino Romano cheese; frozen chopped spinach; garlic; canned cannellini beans; nutmeg. Rachael Ray: This Roman dish is as old as the city’s seven hills. It doesn't get any easier, really. As a side, I fry up some garlic in oil and toss it with chopped defrost spinach and some rinsed canned white beans. ChupaNote : double the cloves and garlic. Oh, yeah.... don't forget the red pepper flakes! Contributed to the FareShare Gazette by Chupa; 17 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 980 Calories; 28g Fat (25.7% calories from fat); 38g Protein; 145g Carbohydrate; 18g Dietary Fiber; 23mg Cholesterol; 25mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 5 Fat. * Exported from MasterCook * Cape Malay Madras Curry - Vegan Recipe By : Lily Julow for the 7 Minute Chef, Vol.1 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons light vegetable oil 1 large sweet onion -- thinly sliced [Vidalia or other] 2 tablespoons fresh ginger -- chopped 2 garlic cloves -- chopped 2 cinnamon sticks 3 tablespoons Madras curry powder 1/2 teaspoon turmeric powder 2 1/2 cups vegetable broth 3/4 pound carrots -- peeled and sliced into half moons (2 cups) 3/4 pound green beans -- ends trimmed, [1 1/2-inch pieces] -- (3 cups) 1 medium green bell pepper -- seeded and chopped (1 cup) 1 1/2 cups dried peaches -- cut into 1-inch pieces 1 medium cauliflower -- cut into bite-size florets -- (4 cups) 3 cups cabbage -- shredded 1 1/2 teaspoons sea salt -- or to taste 1. In a large (5 to 6-quart) stew pot heat oil and add onion, ginger, garlic and cinnamon sticks. Cook over medium heat stirring occasionally until onion is tender, about 5 minutes. 2. Add curry powder and turmeric, stir 30 seconds and add vegetable broth, carrots, green beans, green pepper, peaches, cauliflower, cabbage and salt to taste. Bring to a boil over high heat, cover, reduce heat and simmer over low heat until carrots are tender, about 20 minutes. 6- 8 servings 15 minutes prep; 25 minutes cook Source : Lily Julow of Gainesville, Florida for the 7 Minute Chef, Vol.1 Formatted by Chupa Babi in MC: 05.08.07 Serving suggestion: serve with hot cooked brown rice or buckwheat groats (kasha), a bowl of shredded coconut and another of mango chutney Variations : dried apples or pears may be substituted for dried peaches. Contributed to the FareShare Gazette by Chupa; 15 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 2g Fat (8.1% calories from fat); 7g Protein; 55g Carbohydrate; 12g Dietary Fiber; 1mg Cholesterol; 1187mg Sodium. Exchanges: 1 Grain(Starch); 3 Vegetable; 1 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Caribbean Chicken Recipe By : Gourmet Inspirations Healthy Cooking by Patti Lynch Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons oil 6 single chicken breasts -- skinned, boned, washed, sliced in 1/2-inch strips [24 ounces raw weight] 2 garlic cloves -- minced (2 to 3) 1/2 cup onion -- chopped 1/4 cup peach chutney -- or apricot chutney [fruit sweetened] 1/2 teaspoon thyme 1/2 teaspoon curry powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/4 teaspoon dry mustard 1 1/2 cups low sodium chicken broth 3 tablespoons dry white wine 2 teaspoons coconut flavoring In a large skillet, heat oil to medium high; saute chicken pieces until brown. Remove chicken, set aside. Saute garlic and onion in skillet until soft and golden. Stir in chutney and spices and cook one minute. Add broth and wine; heat through, stirring constantly. Return chicken to sauce, reduce heat; simmer 15 minutes. Stir in coconut flavoring. Serve over hot rice. Servings : 6; 1 serving = 1-1/4 cup Prep Time: 15 Minutes. Difficulty Level: 2. Source : Gourmet Inspirations Healthy Cooking by Patti Lynch Formatted by Chupa Babi in MC: 04.20.07 Contributed to the FareShare Gazette by Chupa; 4 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 2g Fat (40.5% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 131mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Caribbean Turkey Burgers with Honey Pineapple Chutney Recipe By : The National Turkey Federation Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Honey Pineapple Chutney: 1 ripe fresh pineapple -- peeled and cut into 1/2-inch slices 1 large sweet onion -- peeled and sliced 1/2-inch thick 1 1/2 tablespoons vegetable oil 1/3 cup honey 1/4 cup red wine vinegar 1 tablespoon grated orange peel 1 tablespoon peeled and grated fresh ginger root 1/4 teaspoon ground allspice 1/4 cup red bell pepper -- seeded and minced Turkey Burgers 1 1/4 pounds extra lean ground turkey 1/2 cup honey pineapple chutney 1 1/2 teaspoons Jamaican jerk seasoning 2 teaspoons vegetable oil 4 Hawaiian sweet sandwich rolls or potato burger buns -- split and toasted As needed butter lettuce leaves, washed, drained and chilled CHUTNEY Brush pineapple and onion slices with 1 1/2 tablespoons oil. Using the direct grill method, grill for about 5 minutes per side over medium-high heat or until lightly charred; remove and let cool slightly. Discard tough pineapple core. Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well. Bring to a boil; reduce heat and simmer, covered for 45 minutes. Add minced bell pepper and cook for 10 minutes more; let cool. BURGERS In a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black pepper. Shape into 4 large flat patties and brush each with 1/2 teaspoon oil. Using the direct grill method, grill burgers over medium coals for 5 to 8 minutes per side or until cooked to an internal temperature of 165 degrees F. Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger. Source : The National Turkey Federation. Formatted by Chupa Babi in MC: 05.03.07 Experience all the flair and flavor of the tropics with this Caribbean- inspired turkey burger! The sweetness of pineapple and honey, the zest of ginger and orange and the spice of onion mingle in a chutney that gets blended with ground turkey. Cook well, top with extra chutney, add friends and family and enjoy! Contributed to the FareShare Gazette by Chupa; 7 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 7g Fat (37.4% calories from fat); 1g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Carne al Pastor Canamelar (Canamelar Style Baked Pork) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 guallijo chilies -- see * Note 3 1/3 pounds pork tenderloin Salt and freshly ground black pepper 1 1/2 cups white vinegar 2/3 cup vegetable oil 2 cups pineapple juice 6 garlic cloves -- whole * Note: Guallijo chilies are the dried form of puya chilies and they are brownish red, moderately hot. To prepare the chilies, heat a griddle until very hot. Place the chilies on the griddle and roast until the skin puckers and chars. Turn the chilies to roast all sides. Place roasted chilies in a plastic bag, seal the bag and "sweat" the chilies 4 to 5 minutes. Remove the chilies from the bag. One at a time, hold each chili under cold running water and peel. The skins will come off easily. Discard the skins. Cut off the stems of the chilies, then slit them lengthwise. Remove and discard the seeds and membranes inside. Rinse the chilies again, then pat them dry with paper towels. Set aside. To prepare the pork, use a sharp knife to make shallow incisions in the tenderloin. Place the tenderloin in a large baking dish, then sprinkle it with salt and pepper. Set aside. To prepare the marinade, in a blender or food processor, combine the chilies with the vinegar, oil, pineapple juice, garlic and 1 teaspoon black pepper. Blend until smooth. Season to taste with salt. Pour the marinade over the pork, then cover it and let sit at room temperature for 1 hour. Preheat oven to 350 degrees F. Uncover the pork and bake for 2 hours. Remove from the oven and cool pork in juices. Once cool enough to handle, remove the tenderloin from the pan and finely shred. Return the pork to the pan and bake until crisp, another 20 to 30 minutes. To serve, place pork on platter. Serve with Mexican rice, guacamole and tortillas. Description : "For a real taste of Mexico, try Canamelar Style Baked Pork served with rice, guacamole and tortillas." Source : "Recipe adapted from Patricia Quintana's "The Taste of Mexico," Stewart, Tabori & Chang" Printed in the Hagerstown, MD, "Herald-Mail" July 18, 2007. NOTES : This recipe is named for the Canamelar hacienda near the city of Jalapa, Veracruz. Contributed to the FareShare Gazette by Art; 22 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 432 Calories; 25g Fat (51.6% calories from fat); 40g Protein; 12g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 96mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Carrot and Pea Salad with Pears - 2 pts Recipe By : Eat Carbs Lose Weight by Denise Austin Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pinch salt 2 cups frozen peas 1 1/2 cups carrots -- julienned 1/3 cup reduced-fat sour cream 1/4 cup sliced green onions 1 teaspoon cider vinegar 1/4 teaspoon dried dill weed 1/8 teaspoon coarsely ground pepper 1 medium pear -- ripe, coarsely chopped 2 tablespoons golden raisins Bring 1/2 inch water to boil in a medium saucepan. Add the salt and the peas and carrots. Cook, stirring often, for 2 to 3 minutes or until the peas are heated and the carrots tender. Drain and rinse briefly under cold running water. Drain again. In a salad bowl, mix the sour cream, green onions, vinegar, dillweed, pepper, and 1/4 teaspoon salt. Add the pear, raisins, the peas and carrots. Stir to mix well. Makes 4 cups. Description : "2 pts" S(Formatted by Chupa Babi in MC): "05.01.07" Copyright : "2005" Yield : "4 cups" T(Cooking Time): "0:10" NOTES : This salad is best served freshly made - otherwise the pear may discolor. To make the salad ahead, prepare it without the pear; gently toss in the pear just prior to serving. To save prep time, buy the carrots already julienned. Contributed to the FareShare Gazette by Chupa; 26 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 1g Fat (3.9% calories from fat); 5g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Carrot Cake (slow cooker - crock-pot) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 3/4 cup sugar 2 large eggs 1/4 cup water 1/3 cup vegetable oil 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup grated carrots Combine all ingredients in a 2-quart mixing bowl by hand. Spread batter in greased 2 to 3 1/2-quart slow cooker. Cover and cook on low heat for 2 hours or until firm in the center. (You can lightly jiggle the covered slow cooker to check firmness.) Yields one small cake Top with whipped topping or your favorite cream-cheese frosting. Note : when making cakes in a slow cooker use a special slow cooker cake pan or one that fits into the cooker but is raised off the bottom by placing over a trivet so cake pan does not touch bottom of cooker and heat will circulate! Contributed to the FareShare Gazette by Joan; 12 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Rice Fritters Recipe By : Gourmet, April 2007 Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For fritters: 1 cup water 1 cup whole milk 1 cup long-grain white rice -- (7 ounces) 1/4 pound coarsely grated sharp Cheddar -- (1 1/2 cups) 2 tablespoons unsalted butter -- softened 3 scallions -- finely chopped 1 1/4 teaspoons salt 1/2 teaspoon black pepper 2 large eggs -- lightly beaten 1 1/2 cups fine dry plain bread crumbs 6 cups vegetable oil -- (about) Special equipment: a deep-fat thermometer Accompaniment - chile vinegar dipping sauce - see recipe Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl and stir in cheese, butter, scallions, 3/4 teaspoon salt and 1/4 teaspoon pepper until cheese is melted. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well. Stir together bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in another large bowl. Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365F on thermometer, then fry fritters in 4 batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365F between batches. Cooks' notes: 1. Rice and cheese mixture can be made 1 day ahead and chilled, uncovered, until completely cooled, and then covered. 2. Fritters can be fried 4 hours ahead and chilled, uncovered, until cooled completely, then covered. Reheat 1 inch apart in a large shallow baking pan, uncovered, in a 325F oven until hot, 15 to 20 minutes. Makes 10 servings (about 34 fritters). Source : Gourmet, April 2007. Formatted by Chupa Babi in MC: 04.27.07 Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive. Contributed to the FareShare Gazette by Chupa; 2 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1276 Calories; 135g Fat (93.9% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 295mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 27 Fat. * Exported from MasterCook * Cherry Dessert Squares Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Graham cracker crust (your recipe ) 8 ounces cream cheese 2 cups powdered sugar 2 containers Cool Whip -- (large containers) 1 cup chopped nuts 2 cans cherry pie filling Press graham cracker crust into a 9 x 13-inch pan. Mix together the next four ingredients. Pour over the crust. Chill. Pour cherry pie filling over the cheese mixture. Chill. Serves 6 to 8. Contributed to the FareShare Gazette by Joan; 10 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 626 Calories; 27g Fat (37.1% calories from fat); 8g Protein; 95g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 5 Fat; 6 Other Carbohydrates. * Exported from MasterCook * Cherry Mash Confection Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces semisweet chocolate chips 1 can cherry pie filling 7 ounces marshmallow cream 1 cup nuts 3/4 cup crunchy peanut butter Combine chocolate chips and peanut butter in an 8-cup glass measure. Microwave on HIGH for 1 1/2 minutes until melted; stir in nuts. Spread half of mixture in a 13x9-inch pan. Combine cherry filling and marshmallow cream in a mixing bowl. Spread on top of chocolate mixture. Top with remaining chocolate mixture. Chill several hours until firm. Cut into 1 1/2-inch squares NOTE : these may be make in mini baking cups. Contributed to the FareShare Gazette by Joan; 11 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cherry pie filling 1 can Eagle Brand milk 1 can fruit cocktail -- drained 1 can crushed pineapple -- drained 1 carton Cool Whip -- (large carton) 1/2 cup pecans -- chopped Mix all ingredients and refrigerate. Yield : 6 to 8 Source : Randy Contributed to the FareShare Gazette by Joan; 9 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 6g Fat (26.7% calories from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Salad Supreme Recipe By : The National Red Cherry Institute Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces raspberry gelatin 1 cup boiling water 21 ounces tart cherry pie filling 3 ounces lemon gelatin -- (1 package) 1 cup boiling water 4 ounces cream cheese -- softened 1/3 cup mayonnaise 8 ounces crushed pineapple with juice -- (1 can) 1/2 cup heavy cream -- whipped 1 cup miniature marshmallows 2 tablespoons nuts -- chopped Again, this uses the canned pie filling for speed. If you wish, you can make your own filling. Makes 12 servings. Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm. Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese and mayonnaise together until well blended. Gradually add the lemon gelatin. Stir in the pineapple and juice then add the whipped cream and marshmallows to the gelatin mixture. Spread on top of the cherry gelatin mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if serving as a salad. From a flyer from The National Red Cherry Institute. Contributed to the FareShare Gazette by Joan; 14 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 13g Fat (87.0% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chile Vinegar Dipping Sauce Recipe By : Gourmet, April 2007 Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For chile vinegar: 5 ounces small fresh hot red or green chiles [2- to 3-inch] such as serrano or Thai -- (about 20), rinsed and patted dry 1 1/3 cups distilled white vinegar To make dipping sauce: 6 tablespoons water 4 teaspoons sugar 1/2 teaspoon dried hot red-pepper flakes -- (optional) Special equipment: a 1-pint canning jar with lid and screw band; an instant-read thermometer. Sterilize jar and lid: Wash jar, lid and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6- quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jar in water. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use. Make chile vinegar: Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid. Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks. Make dipping sauce: Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar and salt to taste. Remove from heat and cool to room temperature. Cooks' notes: 1. Chile vinegar keeps, chilled, 6 months. 2. Instead of making your own chile vinegar, you can use the vinegar from bottled pickled jalapenos. Makes about 1/2 cup. Source : Gourmet, April 2007. Formatted by Chupa Babi in MC: 04.27.07 Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table. Drizzled over gumbo, red beans and rice or anything fried, it both balances out and punches up any other flavors it's paired with. The adventurous should feel free to pluck a pepper out of the jar and eat it alongside the meal — it's fine southern form. Doctored with a little sugar and red pepper flakes, it's amazing on the cheddar rice fritters. Contributed to the FareShare Gazette by Chupa; 2 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Yule Log With Coffee Cream Filling Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 1/2 cup all-purpose flour 1/2 cup unsweetened cocoa powder 6 eggs -- separated 1/2 cup Splenda granular sweetener 1/2 teaspoon vanilla Filling 3 tablespoons cornstarch 1/3 cup Splenda granular sweetener 3/4 cup prepared coffee 1 egg -- beaten 1 tablespoon coffee liqueur 1/3 cup whipping cream -- optional Chocolate Glaze 3 tablespoons cocoa powder 2 tablespoons Splenda granular -- sweetener 2 teaspoons cornstarch 1/3 cup milk 3 tablespoons corn syrup 1/2 teaspoon vanilla Cake Grease 15 x 10-inch jelly-roll pan, line with wax paper and grease again. Sift together flour and cocoa; set aside. Beat egg yolks, Splenda and vanilla until light and creamy. In large bowl, beat egg whites until stiff but not dry. Fold in egg yolk mixture. Gently fold in flour mixture just until blended. Spread evenly into prepared pan. Bake at 375 degrees F for 10 minutes or until firm to the touch. Turn out onto tea towel lined with wax paper. Remove pan-lining paper. Roll up cake in towel, starting at narrow edge. Cool on rack. Filling In small heavy saucepan, mix cornstarch and Splenda. Stir in coffee. Cook and stir over medium heat until it boils. Cook over low heat 2 minutes. Whisk a little of hot mixture into egg; return to saucepan. Cook and stir 2 minutes. Remove from heat, stir in liqueur. Cover and chill. Beat cream until stiff, (if using); fold into cooled coffee mixture. Chocolate Glaze In small heavy saucepan, combine cocoa powder, Splenda, cornstarch. Whisk in corn syrup and vanilla. Cook and stir over medium heat until mixture comes to boil. Simmer, stirring over low heat 1 minute or until thickened and glossy. Cool 5 minutes. Unroll cake and spread with filling. Roll up cake, removing wax paper. Place seam side down on serving plate. Spread with Chocolate Glaze. Chill until serving time. Tip : Cocoa powder has most of the fat (cocoa butter) removed in processing; therefore, it is much lower in fat than chocolate, making it preferable for low-fat baking. However, all the wonderful chocolate flavour is still there. Typed by G.Major 07\11\95 From the Splenda Fall & Winter Recipe Booklet Contributed to the FareShare Gazette by Jim in response to a request; 11 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooked Goose (Don's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 goose 1/2 cup Ball's sweet pickle seasoning 48 ounces apple juice Cut up the goose and remove the major fat deposits. Put in crockpot - an 8 quart oval is needed for a 12-pound bird. Sprinkle 1/2 cup of Ball's sweet pickle seasoning over it. Pour a 48-ounce can of apple juice over that. Cook on low until the meat falls off the bone. Makes great sandwiches with whole wheat bread spread with horseradish mayo (1 part creamy horseradish to two parts mayo). I'd like to try this with dill pickle seasoning some time. Contributed to the FareShare Gazette by Don; 4 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Mexican Chicken Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups coarsely chopped cabbage 2 cups thinly sliced carrots 1/4 cup chopped onion 1 3/4 cups stewed tomatoes -- coarsely chopped and drained [one 14 1/2-ounce can] 1 tablespoon pourable Splenda 1 teaspoon chili seasoning 16 ounces skinned and boned uncooked chicken breast [cut into 24 pieces] Spray a crockpot container with olive oil-flavored cooking spray. In prepared container, combine cabbage, carrots, onion, stewed tomatoes, Splenda and chili seasoning. Stir in chicken pieces. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 4 (1 1/2 cups) NOTES : This simple blend of vegetables and poultry couldn't be easier to prepare for the pot, but long, slow cooking transforms these sturdy basics into something wonderful. Ole! Contributed to the FareShare Gazette by Richard; 16 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; trace Fat (3.6% calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 2 1/2 Vegetable. * Exported from MasterCook * Crunchy Turkey Salad Recipe By : Reader Recipe from Chris Vollmer, Toledo, OH Serving Size : 4 Preparation Time :0:15 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 3 tablespoons white vinegar 3 tablespoons sugar 1 tablespoon poppy seeds 1/4 teaspoon black pepper 1 large head Bibb lettuce 2 cups diced cooked turkey -- or chicken [about 3/4 pound] 2 scallions -- sliced 1 cup sliced almonds 1 cup chow mein noodles -- (such as La Choy) In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside. Clean lettuce and chop; you should have about 8 cups. Transfer to a medium- size bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately. Makes 4 servings. Source : "Family Circle magazine, August 2007" S(Mc Formatting by): "Bobbie" NOTES : "My friend Cheryle gave this recipe to me several years ago," recalls Chris. "It's a big hit whether I serve it as a main dish or as a side salad without the turkey or chicken." Do ahead tip: Place the chopped Bibb lettuce in a serving bowl, top it with damp paper towels and refrigerate until ready to toss. Bobbie's Note: This was delicious! We loved the combination of the crunch, the tender chicken chunks and the crisp lettuce. I used a mixture of Bibb, romaine lettuce and baby spinach. Contributed to the FareShare Gazette by Bobbie; 10 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 488 Calories; 42g Fat (72.9% calories from fat); 9g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 8 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Curried Bean Dip (AICR) Recipe By : American Institute Cancer Research, Issue #137 Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 garlic clove -- minced 1 medium tomato -- seeded and coarsely chopped 1/2 cup minced red onion 1 tablespoon fresh ginger -- peeled and minced 1 teaspoon curry powder 15 ounces soy beans -- (1 can) or small white beans -- rinsed and drained 1/2 cup frozen green peas Fresh cilantro sprigs for garnish In a medium skillet, heat the oil over medium heat. Add the garlic, tomato, onion, ginger and curry powder. Cook, stirring frequently, for 10 minutes. Add the beans and the peas and cook while stirring for 5 minutes. Put the bean mixture in a blender and puree until smooth. Spoon the dip into a serving bowl and sprinkle cilantro on top. Serve the dip warm or at room temperature with whole grain crackers, pita bread or vegetables. Makes 2 1/2 cups Source : American Institute Cancer Research, Issue #137 Formatted by Chupa Babi in MC: 05.08.07 Most people think of beans only as a healthy substitute for protein if they are not eating meat. Beans offer us many other benefits: they contain cancer-fighting phytochemicals, are a great source of folate, a major cancer-fighting vitamin, and carry a lot of fiber, which helps with digestion. This bean dip is a delicious complement to crackers or vegetables. ChupaNote : used a 1-inch-long knob of fresh ginger (peel first!), 2 cloves garlic, 2 teaspoons curry and of course a serious sprinkling of red pepper flakes. Go easy on the curry, unless you are using one of the ubiquitous American generics. I just like it hot and spicy. Contributed to the FareShare Gazette by Chupa; 16 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Corn Bisque - 2 pts (EatingWell) Recipe By : The Eating Well Diabetes Cookbook Serving Size : 8 Preparation Time :0:10 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 cup chopped onions -- fresh or frozen 1 tablespoon curry powder 1/2 teaspoon hot sauce -- or to taste 1/4 teaspoon salt -- or to taste 1/4 teaspoon freshly ground black pepper 32 ounces frozen corn [2 16-oz packages or 3 10-oz boxes] 2 cups reduced sodium broth 2 cups water 1 cup lite coconut milk Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add the coconut milk and heat through. Serve hot or cold. Makes 8 servings, about 1 cup each. To make ahead: Cover and refrigerate for up to 2 days or freeze for up to 2 months. Variation : Make Curried Sweet Pea Bisque by substituting frozen peas for the corn. Description : "2 pts" S(Formatted by Chupa Babi in MC): "08.15.06" Copyright : "2005" Yield : "8 cups" Start to Finish Time: "0:25" NOTES : Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions. Provides 13% of daily value of fiber. Contributed to the FareShare Gazette by Chupa; 26 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 2g Fat (14.1% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat. |
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