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FareShare Gazette Recipes -- August 2007 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Salmon Pie (Doug's)

Savory Chicken with Pine Nuts

Sesame-Chile Chicken with Gingered Watermelon Salsa

Shaker-Style Smoked Chicken Thighs

Shallot-Lemon Confit

Shrimp Salad a la Art

Slow Cooker Caribbean Jerked Chicken

Smoked Mackerel with Nuts, Grapes & Brown Rice

Spicy Beef with Shrimp and Bok Choy - Chinese

Springtime Bulgur Pilaf

Stir-Fried Chili-Garlic Tofu With Vegetables

Stuffed Zucchini ala Art

Sun-Dried Tomato Spread

Sweet Potato Pancakes With Pecan Honey Butter

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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



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* 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



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* 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



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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



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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



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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



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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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