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FareShare Gazette Recipes -- August 2007 - S's
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* Exported from MasterCook * Salmon Pie (Doug's) Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can smoked salmon -- (6 ounces) 1 can solid white tuna, water pack -- (6 ounces) 3 medium russet potatoes -- peeled, cut, boiled and mashed 1 stalk celery -- chopped 1/2 onion -- peeled & chopped Butter or margarine Salt Pepper Paprika Milk and flour to make a cream sauce Cook, drain and mash potatoes; keep warm. Drain liquid from smoked salmon and tuna. Put enough butter in pan to make a cream sauce. Simmer onion and celery until soft, add flour mix and add milk to make cream sauce. Add the flaked fish, cover with the mashed potatoes. Sprinkle paprika over top of taters and bake in 350F oven for about 25 minutes or until bubbly. Serve with a contrasting green veggie and a salad. Cheers, old Doug in BC Contributed to the FareShare Gazette by Doug; 20 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Chicken with Pine Nuts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced chicken breast 1/2 cup diced bamboo shoots, 2 tablespoons finely chopped green onions Chicken Marinade: 2 tablespoons water 2 teaspoons soy sauce 1 tablespoon soy sauce 2 teaspoons hoisin sauce 1 teaspoon chili bean sauce 1 teaspoon sesame oil 1/2 cup pine nuts 2 tablespoons minced garlic 4 tablespoons vegetable oil 1 tablespoon corn starch 1 tablespoon Chinese wine Sauce: 1 tablespoon water 1 teaspoon oyster sauce 1 teaspoon sugar Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stir-fry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions; mix well and serve. Yields 2 servings. Contributed to the FareShare Gazette by Joan; 19 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 497 Calories; 47g Fat (81.8% calories from fat); 10g Protein; 14g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 966mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 8 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sesame-Chile Chicken with Gingered Watermelon Salsa Recipe By : Cooking Light, JUNE 2005 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken: 2 tablespoons low-sodium soy sauce 1 tablespoon chili sauce with garlic -- (1 to 2) 1 tablespoon dark sesame oil 4 skinless, boneless chicken breast halves [6 ounces each] Salsa: 2 cups diced seeded watermelon 1/4 cup diced yellow bell pepper 2 tablespoons thinly sliced green onions 1 tablespoon chopped fresh cilantro 1 teaspoon grated peeled fresh ginger 2 teaspoons mirin -- (sweet rice wine) 1 teaspoon fresh lime juice 1/8 teaspoon salt 1 jalapeño pepper -- seeded and minced Remaining ingredients: 1/4 teaspoon salt Cooking spray Cilantro sprigs -- (optional) Lime wedges -- (optional) To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Prepare grill. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired. Yields 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa) Source : Cooking Light, JUNE 2005 Formatted by Chupa Babi in MC: 06.26.07 For ease of preparation, purchase a container of cut-up watermelon from the produce section of your supermarket; then all you have to do is cut the chunks into small pieces. While the liquid from the salsa is tasty, you might want to use a slotted spoon to serve the salsa. Serve over a bed of jasmine or basmati rice. Contributed to the FareShare Gazette by Chupa; 14 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 3g Fat (75.2% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 501mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Shaker-Style Smoked Chicken Thighs Recipe By : EatingWell Diet Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cider vinegar 1/4 cup extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 cup chopped shallot -- (about 2 medium) 2 garlic cloves -- chopped 2 pounds boneless, skinless chicken thighs -- trimmed of fat 1 cup wood chips -- such as apple or hickory in a foil pouch 1. Whisk vinegar, oil and salt in a medium bowl. Stir in shallots and garlic. Add chicken and toss to coat. Cover and marinate in the refrigerator for 20 minutes to 3 hours. 2. Prepare wood-chip packet. 3. Place the packet under the grill racks. Preheat grill and packet until smoky. 4. Transfer the chicken to the grill, allowing excess marinade to drip back into the bowl (discard marinade). Grill the chicken, turning once, until cooked through, 6 to 8 minutes per side. Serve hot or chilled. Makes 4 servings. Active Time: 40 Minutes. Total Time: 1 Hour. Ease of Preparation: Moderate Source : EatingWell Diet. Formatted by Chupa Babi in MC: 042707 MAKE AHEAD TIP: Marinate the chicken for up to 3 hours. Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century, this marinade derives its flavor from a hefty jolt of cider vinegar and lots of chopped shallots. Apple-wood chips are our first choice for smoking, but maple and hickory impart great flavor as well. Contributed to the FareShare Gazette by Chupa; 12 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 14g Fat (87.6% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shallot-Lemon Confit Recipe By : Jean-Georges Vongerichten Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shallots -- (small or medium) peeled 1/4 cup vegetable oil 12 coriander seeds 6 whole black peppercorns 2 garlic cloves -- halved Zest of 4 lemons -- julienned 2 lemons -- juice of 1 celery rib -- finely chopped 1 bay leaf 1 thyme sprig 1 parsley sprig 1 teaspoon sugar 1 large scallion -- julienned Salt In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain. Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar; simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes. Fold in the scallion and season with salt. Makes about 2 1/2 cups. Active Time: 20 Minutes. Total Time: 50 Minutes. MAKE AHEAD. The confit can be refrigerated for up to 2 days. Reheat gently. Recipe by Jean-Georges Vongerichten. Source : Four-Star Steak, Food & Wine, June, 2004. Formatted by Chupa Babi in MC: 05.15.06 Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here. Contributed to the FareShare Gazette by Chupa; 26 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Salad a la Art Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cooked peeled shrimp -- halved lengthwise and chilled Vegetables: 1 cup celery, thinly sliced 1/2 cup onions, minced 1/4 cup sweet green peppers, finely diced 1/4 cup sweet red peppers, finely diced 1/4 cup green onions, thinly sliced 1/4 cup black olives, sliced Dressing: 1/3 cup sweet pickle relish 2 teaspoons prepared mustard 1 tablespoon soy sauce 1 tablespoon fresh lemon juice 2 cups light mayonnaise 1 teaspoon seafood seasoning -- (or to taste) 1/2 teaspoon black pepper Plating: 6 cups romaine, chopped 1 large avocado -- peeled, halved and thinly sliced Tomatoes -- thinly sliced 6 teaspoons Parmesan cheese, freshly grated Crackers -- optional Prepare shrimp, cover and refrigerate until cool. Combine vegetables and mix well. Set aside. Combine dressing ingredients and mix well. Combine shrimp and vegetables and fold into dressing. Note: You may want to reserve some of the dressing until you have mixed the salad ingredients together. You can always add more but you can't take it out if it is too much! Chill several hours before serving. To serve, spread lettuce on plates. Place a large scoop of shrimp salad on the lettuce, off center. Add slices of tomatoes and avocado around the shrimp salad. Sprinkle cheese over tomato and avocado slices. Add crackers, if desired. Serves 6. Notes : Prepared by Art Guyer on 8/14/2007 Contributed to the FareShare Gazette by Art; 18 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 21g Fat (67.9% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Caribbean Jerked Chicken Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sliced green onions -- about 12 [white part and some of the green] 2 tablespoons grated gingerroot 1 1/2 tablespoons ground allspice 1/2 teaspoon ground cinnamon 1 tablespoon olive oil 3 jalapenos -- seeded and coarsely chopped 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 pinch red pepper flakes 1 garlic clove -- (1 to 2 cloves) to your taste, pressed 2 tablespoons firmly packed brown sugar 1 tablespoon cider vinegar 1 tablespoon orange juice 2 teaspoons Worcestershire sauce 4 chicken thighs -- with skin on [see note] 4 chicken drumsticks -- with skin on In a food processor, combine the green onions, ginger, allspice, cinnamon, oil, jalapenos, black pepper, salt, red pepper flakes and garlic; process until very finely chopped, almost smooth. Stir in the brown sugar, vinegar, orange juice and Worcestershire to form a paste. Using a brush, supply the jerk sauce so it completely coats the chicken; use up all of the sauce. Put a wire rack in the slow cooker. Place the chicken on the rack. Cover and cook on Low until the chicken is tender and cooked through, 5 to 6 hours. Serve immediately. Serves 4. Note : thighs and drumsticks in one piece are easier to coat. Listed separately here to calculate nutritional values. Description : "9 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Copyright : "2005" NOTES : Low for 5 to 6 hours. Medium or Large round or oval = 4 to 7 quart cookers. Jerk sauce has gone from being a national specialty of Jamaica to something you can order in many American restaurants. Of course, the first time you hear the name "jerk sauce", it is hard to take it seriously in a culinary sense, but it has a long and beloved history. The sauce was cooked by Jamaican slaves, who found their freedom after escaping from the sugar plantations on the island. One of their classic dishes was pork seasoned with a rub of local spices and hot chiles, cooked over an open fire until completely dried out, which preserved the meat. These spices can be used to season chicken or beef, as well as pork. When cooked in the slow cooker, the jerked meat is moist and succulent. Serve this with long-grained white rice, minced green onion and papaya slices. From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann Contributed to the FareShare Gazette by Chupa; 1 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 23g Fat (56.2% calories from fat); 29g Protein; 12g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 421mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Smoked Mackerel with Nuts, Grapes & Brown Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small smoked mackerel -- or smoked trout 2 1/2 ounces chopped, toasted hazelnuts -- or walnuts 1 pound seedless grapes 1/2 pound brown rice Fresh mint or watercress 2 lemons A little sunflower oil 1/2 pint creamy yoghurt -- (or more) Cook the rice in double its volume of fast boiling salted water. Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty of salt and pepper. Stir in the nuts and 5 - 6 tablespoons chopped mint or watercress. (Watercress is good but mint is even better for this dish.) Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more. Close to serving time, halve the grapes and toss them in the juice of half a lemon plus scant 1 tablespoon oil. Add some mint or watercress sprigs. Skin, bone and flake the fish and mix it in gently. Unmold the ring of rice, put some of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress. Serve the rest of the fish mixture in a separate bowl and hand round the well-chilled yoghurt in a second bowl. Yields 6 servings. Contributed to the FareShare Gazette by Joan; 18 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 1g Fat (5.8% calories from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 0 Fat. * Exported from MasterCook * Spicy Beef with Shrimp and Bok Choy - Chinese Recipe By : The EatingWell Diet Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Shao Hsing rice wine -- (see Ingredient note) 1 1/2 tablespoons oyster-flavored sauce 2 teaspoons cornstarch 4 teaspoons canola oil -- divided 3/4 pound sirloin steak -- trimmed of fat, cut in half lengthwise and thinly sliced 1/4 teaspoon crushed red pepper -- (1/4 to 1/2 teaspoon) 10 raw shrimp -- (21-25 per pound), peeled, deveined and chopped 1 pound bok choy preferably baby bok choy trimmed and sliced into 1-inch pieces 1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved. 2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate. 3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute. Makes 4 servings, about 1 cup each. Active Time: 25 minutes. Total Time: 25 minutes. Ease of Preparation: easy. Source : The EatingWell Diet Cookbook. Formatted by Chupa Babi in MC: 042707 TIP Ingredient note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute. Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy. Make It a Meal: Rice noodles or brown basmati rice and a Tsing Tao beer will make you feel like you're eating in your favorite Chinese restaurant. Contributed to the FareShare Gazette by Chupa; 31 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 16g Fat (63.8% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Springtime Bulgur Pilaf Recipe By : American Institute Cancer Research, Health-e Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked bulgur wheat -- * 2 teaspoons canola oil 1/2 cup mushrooms -- sliced 1/2 cup shredded purple cabbage 1/2 cup shredded carrots 8 ounces cooked chicken breast -- cut into cubes 1/2 cup cherry tomatoes -- halved Salt and freshly ground black pepper to taste Cook the bulgur according to the package instructions. Set aside the cooked bulgur to cool. Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms, cabbage and carrots. Sauté for five minutes, stirring often. Stir in the bulgur, chicken and tomatoes. Add salt and pepper to taste. * Substitute: 2 cups of cooked brown rice, prepared per package directions. Makes 4 servings. Source : American Institute Cancer Research, Health-e Recipes, 24 April 2007. Formatted by Chupa Babi in MC: Traditionally "pilaf" suggests rice cooked with lamb for flavor. Here we have substituted whole grain bulgur for the rice, and a low-fat chicken breast for the lamb. We also added some vegetables—carrots, tomatoes, cabbage and mushrooms for flavor, texture and health benefits. This updated Middle Eastern delicacy arrives just in time for a light spring dinner. Contributed to the FareShare Gazette by Chupa; 6 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 2g Fat (61.9% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Stir-Fried Chili-Garlic Tofu With Vegetables Recipe By : Shape Magazine, July 2003 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces firm tofu 2 tablespoons toasted sesame oil -- divided 6 scallions -- trimmed and thinly sliced 6 garlic cloves -- minced 2 fresh chili peppers -- stemmed, seeded and chopped 3 tablespoons soy sauce -- divided 4 cups sliced bok choy 15 ounces baby corn -- (1 can) drained 1 sweet red pepper -- cored, seeded and sliced Put tofu between two cutting boards; tip boards over sink edge and drain liquid for 30 minutes. Cut into small cubes. In a wok over high heat, sizzle tofu in 1 1/2 tablespoons hot oil for 5 minutes. Add next three ingredients; stir-fry 2 minutes. Stir in 1 tablespoon soy sauce. Remove from wok. Keep warm. Heat remaining oil in wok. Stir-fry remaining vegetables until crisp- tender. Stir in remaining soy sauce. Serve vegetables topped with tofu mixture. Pass extra soy sauce. Serves 4. Prep Time: 30 minutes. Cook Time: 15 minutes. Source : Shape Magazine, July 2003 Formatted by Chupa Babi in MC: 04.20.07 Contributed to the FareShare Gazette by Chupa; 5 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 5g Fat (28.7% calories from fat); 14g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 799mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Stuffed Zucchini ala Art Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fresh zucchini -- 9-10 inches long 1/2 cup sweet onion -- finely diced 1/2 cup red bell pepper -- finely diced 1/8 cup olive oil 1/2 cup fresh mushrooms -- diced 2 garlic cloves -- minced 8 ounces cream cheese 2 eggs -- slightly beaten 1/2 cup freshly grated Parmesan cheese 3/4 cup chopped fresh parsley 1/8 teaspoon pepper 1/8 teaspoon salt Additional Parmesan cheese Preheat oven to 350F. Line a large jelly roll pan with foil. Slice zucchini in half lengthwise (do not peel). Scoop out insides leaving about 1/4-inch shell. Place shells on the lined pan. Finely chop zucchini pulp; set aside. Sauté onion and red pepper in oil in large heavy skillet for 3 - 5 minutes. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates. Add softened cream cheese, egg, parsley and pepper. Mix well; cook for about 10 minutes, add salt to taste. Add Parmesan, stir and remove from heat. Cool filling slightly and spoon mixture into zucchini shells. Sprinkle with additional Parmesan cheese as desired. Bake for 35 - 40 minutes or until bubbly and golden brown on top. Art's Notes: Prepared by Art Guyer 8/13/2007. I used large yellow zucchinis for this from our local farm market. They sell a variety of summer squash at "3 for a $1" so we tend to eat a lot of squash this time of year. Contributed to the FareShare Gazette by Art; 17 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 19g Fat (81.7% calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 112mg Cholesterol; 185mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Sun-Dried Tomato Spread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces tomato paste 1 cup fresh basil -- chopped 1/2 cup olive oil -- or more if needed 2 tablespoons garlic -- minced 1 cup sun-dried tomatoes -- packed in oil, drained 1/2 cup sweet onions -- chopped 1/2 teaspoon salt 1 teaspoon sugar -- or sugar substitute 1/2 teaspoon black pepper 1 teaspoon dried oregano -- rubbed between your palms In a blender, process all ingredients. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving. Source : "Art Guyer" S(Formatted in MC By): "Art Guyer" NOTES : We use this when we make Eggplant and Three-Cheese sandwiches. It is also great spread on garlic bread. And we plan on using it with venison burgers over Labor Day Weekend. Contributed to the FareShare Gazette by Art; 11 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 6g Fat (64.9% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sweet Potato Pancakes With Pecan Honey Butter Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups brown sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 1/4 cups all-purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups milk 3 eggs 6 tablespoons vegetable oil 1 teaspoon vanilla extract 12 ounces canned sweet potato -- mashed PECAN HONEY BUTTER 1/4 pound butter -- at room temperature [1 stick; 1/2 cup] 1/4 cup honey 1/4 cup toasted pecans To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture). In a small non-stick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes). Serve pancakes warm with pecan honey butter. To make pecan honey butter, combine butter, honey and toasted pecans. Set aside. Yields 15 pancakes. Contributed to the FareShare Gazette by Jennie; 11 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 14g Fat (42.1% calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 203mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. |
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