Recipes Included On This Page Paella Valencia Pasta, Tuna & Roasted Pepper Salad Pineapple Beef Stir Fry Pineapple Pork Stir Fry - LC Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Paella Valencia Recipe By : BJ Valencia Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Italian sausage -- cut into 1-inch pieces 1 cup olive oil 3 pounds chicken thighs -- boned and cut into 1-inch pieces 2 pounds large shrimp -- peeled and deveined 3 tablespoons garlic -- minced 2 large sweet onions -- cleaned and chopped 2 large green bell peppers -- cleaned and chopped 2 large red bell peppers -- cleaned and chopped 2 cans chicken stock 1 teaspoon saffron threads 2 cups white wine 2 bottles clam juice 6 cups paella rice -- uncooked 2 teaspoons salt 1 teaspoon black pepper 2 teaspoons blackening seasoning 2 pounds mussels in the shell -- cleaned and examined 2 cans clams 2 pounds frozen peas -- thawed 1 jar pimentos -- drained 2 bunches green onions -- sliced round 1/2 cup fresh parsley -- chopped Preheat gas grill for 10 minutes on high. In an 18-inch paella pan heated on the grill, brown the sausage in about 4 tablespoons olive oil. Remove and keep warm. Add additional oil as necessary, brown the chicken; remove and keep warm. Add additional oil as necessary, sauté the shrimp quickly; remove and keep warm. Keeping these ingredients warm can be accomplished by reserving them in a metal container on the side of the grill but off direct heat. Add additional oil as necessary, add minced garlic and stir for a couple of minutes. Add the chopped onion and bell pepper and brown slightly. In the meantime bring stock to a boil and dissolve saffron in the boiling stock. Remove from heat and set aside. Add rice to the paella pan and cook until slightly golden and transparent, stirring frequently. Add wine, stock and clam juice to the pan. Add seasonings. Return the meat mixture to the pan. Add the mussels and clams. Mix thoroughly. Cover, reduce the heat and cook slowly until the liquid is absorbed (about 30 minutes). Add the peas, cover and cook for another couple of minutes. Adjust the final cooking time to get the degree of moisture you prefer in this dish. Garnish paella with pimentos, green onions and parsley. Note : Pork can be substituted for the chicken. Whole littleneck clams and/or crab claws may be added. Contributed to the FareShare Gazette by Art; 6 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 702 Calories; 52g Fat (68.9% calories from fat); 39g Protein; 13g Carbohydrate; 4g Dietary Fiber; 209mg Cholesterol; 1426mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 8 Fat. * Exported from MasterCook * Pasta, Tuna & Roasted Pepper Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces tuna in water -- drained (1 can) 7 ounces roasted red pepper -- rinsed and sliced [1 jar] 1/2 cup scallions -- finely chopped 2 tablespoons capers -- rinsed and chopped 2 tablespoons nonfat yogurt 1 tablespoon fresh basil -- chopped 1 tablespoon extra virgin olive oil 1 1/2 teaspoons lemon juice 1 small garlic clove -- crushed 1/8 teaspoon salt -- or to taste freshly ground pepper -- to taste 6 ounces penne or rigatoni -- cooked 1. Put a large pot of lightly salted water on to boil. 2. Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl. 3. Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth. 4. Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat. Contributed to the FareShare Gazette by Jennie; 28 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 4g Fat (33.7% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pineapple Beef Stir Fry Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef sirloin -- cut in strips 1/2 teaspoon NotStarch 1 tablespoon soy sauce 1 red pepper -- cut in slices 1 garlic clove -- crushed 1 cup pea pods 1 cup broccoli oil Sauce: 1/4 cup tomato sauce 2 tablespoons Splenda 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon pineapple extract Dissolve NotStarch in 1 tablespoon soy sauce. Add beef and toss to coat. In bowl, combine sauce ingredients. In frying pan, heat 2 tablespoons water and saute peppers, broccoli, pea pods and garlic 3-4 minutes until crisp- tender. Remove from skillet. Heat oil in skillet and add beef, half at a time; stir fry 2-3 minutes until outside is no longer pink. Return veggies and all beef to skillet and add sauce. Cook minute or two until all heated. Contributed to the FareShare Gazette by Jim in response to a request; 10 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Pork Stir Fry - LC Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin 1 tablespoon olive oil 1 red pepper -- cut in strips 1/2 cup white wine 1 teaspoon ginger 1 tablespoon green chiles 1/8 teaspoon cinnamon 1 tablespoon chopped fresh cilantro -- (used dried) 8 ounces bamboo shoots *Pineapple Syrup* 1/2 cup water 1 teaspoon pineapple extract 1/2 teaspoon liquid Splenda or 1/2 cup Splenda granular 1/4 teaspoon guar gum Slice tenderloin and pound each slice flat. Saute in oil few minutes until done and remove from pan. Saute red pepper in little oil til crisp-tender. Reduce heat; add in rest of ingredients. Simmer until warm and serve sauce over pork. Serves 3 Pineapple Syrup Heat water, extract and Splenda until boiling. Add guar gum and let stand. It thickens a LOT. (0 carbs with liquid; if you have to use granular, it would be 12 carbs, which may bring the total too high.) Contributed to the FareShare Gazette by Jim; 21 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 10g Fat (35.0% calories from fat); 34g Protein; 8g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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