Recipes Included On This Page Slow Cooker Asian-Spiced Chicken and Beans Sofrito - Spanish & Latin American Southern Living Feta Cheese Spread Spiced Potato Cakes - Algerian Sticky Rice and Black Beans in Coconut Milk Sticky Toffee Pudding Sticky Toffee Pudding (Bon Appetit) Sticky Toffee Pudding (Fine Cooking) Sticky Toffee Pudding (Good Housekeeping) Sweet Potato & Cranberry Quiche Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Slow Cooker Asian-Spiced Chicken and Beans Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound canned navy beans -- drained and rinsed 1 pound canned red beans -- drained and rinsed 1 pound boneless skinless chicken breasts -- cut into 1/2-inch cubes 3 carrots -- diagonally sliced 2 1/2 teaspoons minced garlic 2 1/2 teaspoons minced fresh ginger root or 1 teaspoon ground ginger 1 3/4 cups low sodium chicken broth, fat-free 2 tablespoons cornstarch 1/2 teaspoon crushed red pepper 2 1/2 tablespoons low sodium soy sauce 4 cups cooked rice Place beans, chicken, carrots, garlic, ginger and 1 1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until ingredients are tender, about 5 hours. Turn slow cooker to high. Stir in combined cornstarch and remaining chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice. Optional ~ sprinkle with green onions and peanuts. This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only. Preparation time: 15 minutes. Cooking time: 5:30. Contributed to the FareShare Gazette by Chupa; 19 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 433 Calories; 2g Fat (4.2% calories from fat); 32g Protein; 70g Carbohydrate; 10g Dietary Fiber; 44mg Cholesterol; 896mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable. * Exported from MasterCook * Sofrito - Spanish & Latin American Recipe By : Linda Japngie, Food & Wine Magazine, November, 2004 Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 1 large onion -- finely chopped 8 large garlic cloves -- minced 4 green bell peppers -- chopped 2 jalapenos -- seeded and minced 1 pinch cayenne pepper -- (large pinch) 2 medium tomatoes —- seeded and chopped or one 28-ounce can peeled tomatoes -- drained and chopped Salt and freshly ground black pepper 1/2 cup chopped cilantro Heat the olive oil in a large skillet. Add the onion and cook over low heat until softened, about 4 minutes. Add the garlic, green bell peppers, jalapenos and cayenne pepper; cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the tomatoes and cook over moderately high heat, stirring frequently, until the juices have evaporated, about 7 minutes. Season with salt and black pepper and stir in the cilantro. Make Ahead. The sofrito can be stored in an airtight container and refrigerated for up to 1 week. Makes about 4 cups. Active Time: 25 minutes. Total Time: 40 minutes. Source : Recipe by Linda Japngie, Food & Wine Magazine, November, 2004. Formatted by Chupa Babi in MC: 07.12.07 Spanish and Latin American cooks use aromatic sofritos—sautéed mixtures of herbs, peppers, garlic, onions, spices and tomatoes—to flavor many dishes. You can also stir them into omelets, soups and stews. Contributed to the FareShare Gazette by Chupa; 17 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 3g Fat (68.4% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Southern Living Feta Cheese Spread Recipe By : Southern Living, November 1996 Serving Size : 32 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces reduced-fat cream cheese -- softened (1 package) 8 ounces crumbled feta cheese -- (two 4-ounce packages) 2 tablespoons skim milk 10 fresh mint leaves 1 garlic clove -- (1 to 2) Process all ingredients in a food processor until smooth, and transfer to a serving bowl. Serve with toasted baguette slices and fresh vegetables. Yields 2 cups (serving size: 2 tablespoons) Source : Southern Living, November 1996. Formatted by Chupa Babi in MC: 05.21.06 This spread is delicious topped with chopped tomato, cucumber, and green onions. Chupa Note: I LOVE feta spreads! Alter this one by using 1 teaspoon dried mint (instead of fresh), 1 teaspoon roasted minced garlic (prepared) and adding 1 teaspoon freshly ground black pepper. Terrific as a veggie dip or thinned, with olive or broth, as a pasta sauce. Contributed to the FareShare Gazette by Chupa; 25 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 3g Fat (69.7% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 120mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spiced Potato Cakes - Algerian Recipe By : adapted from North African Cooking by Hilaire Walden Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds mashed potato 1 tablespoon paprika 2 teaspoons cumin 1 pinch cayenne Salt and pepper -- to taste 1 bunch cilantro -- chopped 3 medium eggs Oil -- for frying In a large bowl mix potatoes with the spices, cilantro, eggs and seasonings. Form mixture into patties. Cover and chill for 30 minutes. Heat a shallow layer of oil in a frying pan, add the cakes in batches and fry until crisp and brown on both sides. Drain on paper towels and serve. Serves 4. Author : adapted from North African Cooking by Hilaire Walden Source : World Hearth Circle of International Cooking Formatted by Chupa Babi in MC: 07.15.07 Chupa Note: you can avoid most of the fat in this dish by spraying a jelly roll pan with olive oil and baking at 375 degrees F until brown and crispy. Cut in squares and serve immediately. Contributed to the FareShare Gazette by Chupa; 1 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 4g Fat (56.8% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. * Exported from MasterCook * Sticky Rice and Black Beans in Coconut Milk Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups prepared sticky rice 1 cup black beans 2 1/2 cups coconut milk 1 cup sugar 1/2 teaspoon salt The black beans can be purchased in any supermarket; soak them in water overnight (soak the sticky rice overnight as well, as per standard procedure). Boil the beans in water over low heat until cooked; drain. Dissolve coconut milk with sugar and salt; put in saucepan on medium/low heat. Stir until gentle boil. Add cooked black beans to the coconut milk mixture; stir, then remove from heat. To serve, put approximately 1/2 cup prepared sticky rice into serving bowl and spoon over desired amount of black bean and coconut mixture. This dessert looks great served in 12-ounce Thai ceramic bowls with ceramic spoons. Yields 4 servings. Contributed to the FareShare Gazette by Joan; 29 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 704 Calories; 36g Fat (44.5% calories from fat); 14g Protein; 89g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 292mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 7 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Sticky Toffee Pudding Recipe By : Desserts that have Killed Better Men than Me Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces pitted dates -- chopped (about 1 cup) 1/2 teaspoon baking soda 5 tablespoons unsalted butter -- softened 1/4 cup sugar 1/4 cup packed light brown sugar 1 large egg 1 1/2 cups all-purpose flour **Caramel Sauce** 1 cup packed light brown sugar 3/4 cup heavy cream 3 tablespoons unsalted butter -- cut into pieces Preheat your oven to 350F. Lightly grease 6 jumbo muffin cups with vegetable shortening. Alternatively, grease 9 standard muffin cups. Combine the chopped dates and 1 cup water in a saucepan and bring to a boil. Remove from the heat and stir in the baking soda; the mixture will foam. Set aside. With an electric mixer, cream the butter with both sugars in a medium bowl until the mixture is light and creamy; this will take several minutes. Beat in the egg. Stir in one-third of the date mixture (yes, include the liquid). Fold in half of the flour. Stir in another one-third of the date mixture, fold in the rest of the flour, and stir in the rest of the date mixture. Divide the batter among the muffin cups. Bake for 20 to 24 minutes if using jumbo cups, 15 to 19 minutes if using standard-sized cups, until a cake tester or toothpick inserted in one comes out clean. While the puddings bake, or as soon as they come out of the oven, prepare the caramel sauce: Combine all the ingredients in a saucepan and bring to a boil, stirring a few times. Pour about a third of the hot caramel over the puddings while they're still in the tins. When it's time to serve the puddings, preferably while they're still warm, plate them (or, more appropriately, bowl them) and pour the remaining caramel sauce over them. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Note : To prepare these cakes ahead of time, bake them as directed, then let them cool to room temperature where they can remain for several hours, covered. Just before serving, plate the cakes and reheat them briefly in the microwave -just so they’re warm. Then prepare the caramel sauce and pour it over the cakes. Serves 6 or 9 Source : "Desserts that have Killed Better Men than Me by Jeremy Jackson" S(Scanned and Formatted For): "MC-Cookbooks by Mary [mnmpoms] June, 2004" Copyright : "©2004 by Jeremy Jackson ISBN 0-06-05212-9" NOTES : My parents came back from a visit to England and Scotland raving about sticky toffee pudding. This gooey-cakey wonder - drowned in caramel sauce - isn't seen much here, which is unfortunate. If you can get your hands on Medjool dates, by all means use them, but any dates - preferably organic - are fine. Contributed to the FareShare Gazette by Bobbie in response to a request; 4 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 621 Calories; 28g Fat (39.0% calories from fat); 5g Protein; 92g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Sticky Toffee Pudding (Bon Appetit) Recipe By : Busta House Hotel, Shetland Islands, Scotland Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SAUCE: 1 3/4 cups dark brown sugar -- packed 1 1/2 cups whipping cream 3 ounces unsalted butter 3 tablespoons light corn syrup CAKE: 12 ounces pitted dates -- coarsely chopped 1 cup water 1/4 teaspoon baking soda 1 3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup dark brown sugar -- packed 6 ounces unsalted butter -- room temperature 3 large eggs 2 teaspoons vanilla extract FOR SAUCE: Combine all ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Boil gently until sauce thickens and is reduced to 2 1/4 cups, stirring occasionally, about 8 minutes. Remove from heat. FOR CAKE: Combine dates and 1 cup water in another heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until dates are soft and most of liquid is absorbed but mixture is still very moist, about 5 minutes. Cool to room temperature. Stir in baking soda. Preheat oven to 350F. Line 13x9x2-inch metal baking pan with foil. Generously butter foil, then dust with flour. Sift flour, baking powder and salt into medium bowl. Beat brown sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients in 2 additions. Stir in date mixture. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Remove from oven. Pierce top of cake all over with wooden skewer. Pour 1 cup caramel sauce over top of cake. Return cake to oven and bake until caramel sauce bubbles, about 5 minutes. Transfer cake to rack and cool in pan until lukewarm. (Sauce and cake can be made 1 day ahead. Cover and chill sauce. Cool cake completely. Tent cake in pan loosely with foil and store at room temperature. Rewarm uncovered in 350F oven about 8 minutes.) Reheat sauce just until warm and pourable. Cut cake into squares; transfer to plates. Pour some of remaining warm sauce over and serve. Source : "Bon Appétit, December 2005" Contributed to the FareShare Gazette by Bobbie in response to a request; 5 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 558 Calories; 30g Fat (46.1% calories from fat); 3g Protein; 75g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 194mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Sticky Toffee Pudding (Fine Cooking) Recipe By : Orlando Murrin Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces unsalted butter -- softened at room temperature plus more for pan 1 cup lightly packed pitted dates -- coarsely chopped [Medjools if possible] 1 teaspoon baking soda 3/4 cup superfine sugar -- plus 2 tablespoons superfine sugar -- sifted if lumpy 1 teaspoon pure vanilla extract 2 large eggs 1 1/4 cups self-rising flour -- sifted; plus 1 tablespoon self-rising flour -- sifted FOR THE SAUCE: 1/2 cup packed light or dark muscovado sugar [or light brown sugar] 1/4 cup honey 4 ounces unsalted butter 1/4 cup heavy cream Vanilla ice cream for serving -- (optional) Make the cake. Heat the oven to 350F. Butter a 11 x7-inch nonstick baking pan that's at least 1 inch deep. If your pan isn't nonstick, butter the sides then line it with enough parchment to come 1 inch up the short sides; butter the parchment as well. Put the dates in a small saucepan with 1 cup water and bring to a boil over high heat. Reduce the heat to medium and simmer until softened, about 5 minutes. Remove from the heat, stir in the baking soda and set aside. (The mixture will foam up and take on a greenish color; this is normal.) Combine the butter and the golden sugar in a bowl. Beat with a hand mixer on high speed until the mixture is well combined and lighter in color, about 4 minutes. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the flour then stir in the date mixture; the batter will be sloppy. Pour the batter into the greased pan and bake until it's risen, a deep golden brown and firm to the touch but still a bit spongy (it should spring back a little but not entirely when indented), 35 to 40 minutes. Meanwhile, make the sauce. Put the muscovado sugar, honey and butter in a small saucepan and heat gently, stirring until the sugar dissolves. Bring to a simmer and cook until it thickens and gets bubbly, 2 to 3 minutes. Stir in the cream, let it bubble down, then remove the pan from the heat. To serve. When the cake is done, remove it from the oven and let it rest for 5 minutes; then turn it out onto a cutting board and invert it onto a wire rack to cool slightly. Cut the warm cake into slices or squares, put on serving plates along with a scoop of ice cream (if using) and drench with the sauce. Source : "Fine Cooking Holiday Baking Winter 2004" Yield : "1 1/3 sauce" NOTES : Baking soda (known as bicarb to Brits) plays two roles in this recipe: it helps soften the dates and it helps the wet, heavy batter rise during baking. If you can only find golden sugar in regular granulation, just blend it in a food processor for 1 or 2 minutes to get a superfine texture. Contributed to the FareShare Gazette by Bobbie in response to a request; 6 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 29g Fat (63.1% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 588mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Sticky Toffee Pudding (Good Housekeeping) Recipe By : Good Housekeeping on line Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped pitted dates 1 teaspoon baking soda 1 cup sugar 10 tablespoons margarine or butter -- softened (1 1/4 sticks) 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 cup packed brown sugar 1/4 cup heavy or whipping cream Whipped cream (optional) 1. Grease 13- by 9-inch broiler-safe baking pan. In medium bowl, combine dates, baking soda and 1 1/2 cups boiling water; let stand 15 minutes. 2. Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed, beat sugar and 6 tablespoons margarine or butter until creamy. Add egg and vanilla; beat until blended. At low speed, beat in flour and baking powder. Add date mixture and beat until combined (batter will be very thin). Pour batter into baking pan. Bake 30 minutes or until golden and toothpick inserted in center comes out clean. 3. Meanwhile, in 2-quart saucepan, heat brown sugar, heavy cream and remaining 4 tablespoons margarine or butter to boiling over medium heat; boil 1 minute. Set aside. 4. Turn oven control to broil. Spread brown-sugar mixture evenly over top of hot dessert. Place pan in broiler at closest position to source of heat; broil until bubbly, about 30 seconds. Cool in pan on wire rack 15 minutes. Serve warm with whipped cream if you like. Each serving without whipped cream: About 340 calories, 3 g protein, 62 g carbohydrate, 10 g total fat (2 g saturated), 18 mg cholesterol, 275 mg sodium. Serves 12. Work Time: 30 minutes. Total Time: 1 hour. http://homearts.com/helpers/cooking/1096swr9.htm © 1996 by The Hearst Corporation; all rights reserved (Good Housekeeping Magazine, on line) The term pudding in England refers to many kinds of desserts. This pudding -- all the rage in Great Britain and Australia -- is a moist cake with a sticky broiled-on brown-sugar topping. Contributed to the FareShare Gazette by Bobbie in response to a request; 7 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 10g Fat (26.3% calories from fat); 3g Protein; 62g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 257mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Sweet Potato & Cranberry Quiche Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sweet potatoes 1/2 pound carrots 1/2 pound cranberries 2/3 cup sugar 1/2 cup milk 4 eggs 1/2 pound cream cheese 1 dash nutmeg 1 dash salt 1 pre-baked quiche shell -- (about 11 inches) Start some salted water boiling. Preheat oven to 375 degrees F. Peel and grate the sweet potatoes. Grate carrots. Put these vegetables into an empty saucepan. Pour the boiling water over the saucepan full of vegetables and bring to a boil. Cook five minutes; drain. Wash cranberries and pick out the ones that are soft or blemished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally. Remove the lid and cook for five minutes more, stirring almost constantly. Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly. Beat together the milk, eggs, cream cheese, a little nutmeg and a dash of salt. Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell. Bake at 375 degrees F. for 40 minutes or until the top is golden and firm. Serve. Yields 8 servings. Contributed to the FareShare Gazette by Joan; 2 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 13g Fat (45.0% calories from fat); 6g Protein; 29g Carbohydrate; 3g Dietary Fiber; 139mg Cholesterol; 172mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

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