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FareShare Gazette Recipes -- December 2007 - S's
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* Exported from MasterCook * Slow Cooker Chicken Chop Suey - 5 pts Recipe By : Milwaukee Journal Sentinel, 08.30.00 Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole chicken breasts -- skinned, halved and boned 1 teaspoon salt 1 teaspoon minced crystallized ginger 1 cup sliced celery 5 ounces canned water chestnuts -- (1 can) drained and sliced 1 onion -- sliced 2 cups chicken broth 2 tablespoons soy sauce 1 cup sliced mushrooms 1 pound bean sprouts -- (1 can) drained 1/2 cup slivered almonds Cooked rice Cut chicken into strips about 2 inches long and 1/2 inch thick. Place in slow cooker with salt, ginger, celery, water chestnuts, onion, broth and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover; cook 15 minutes more. Sprinkle with slivered almonds when serving. Serve over rice. Makes 4 to 6 servings. Description : "5 pts" S(Formatted by Chupa Babi): "03.19.06" Contributed to the FareShare Gazette by Chupa; 9 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 19g Fat (48.7% calories from fat); 33g Protein; 12g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 1245mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Slow Cooker Israeli Wheat Berry Stew - 7 pts Recipe By : McDougall Cookbook - Volume 2 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Trader Joe's marinara -- and the rest water 1 1/2 cup Great northern beans 1 cup wheat berries 6 small potatoes -- cut in half 1 large onion -- sliced 4 garlic clove -- minced 5 teaspoons ground cumin 3 teaspoons turmeric 1/2 teaspoon ground black pepper 2 green peppers Mix together all ingredients in crockpot. Cook at high 8 to 10 hours. Serves 8. Description : "7 pts" Source : "Elizabeth Freeman" S(Formatted by Chupa Babi): "08.10.07" Any good marinara sauce works. Homemade works best! Contributed to the FareShare Gazette by Chupa; 18 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 1g Fat (3.8% calories from fat); 10g Protein; 43g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Slow Cooker Millet Stew - 3 pts Recipe By : McDougall Cookbook - Volume 1 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup millet 4 cup water 2 onions -- cut in wedges 2 potatoes -- cut in large chunks 2 carrots -- cut in large slices 1 cup celery -- cut in large slices 1/2 pound mushrooms -- chopped 2 bay leaves 1/2 teaspoon dried basil 1/2 teaspoon dried thyme Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. Serves 6. Description : "3 pts" Source : "Elisabeth Freeman" S(Formatted by Chupa Babi): "08.10.07" Contributed to the FareShare Gazette by Chupa; 26 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 2g Fat (7.8% calories from fat); 6g Protein; 40g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Spiced Beets Recipe By : The Complete Diabetic Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup wine vinegar 1/4 cup water 1 bay leaf 1 whole clove 1 teaspoon black pepper 3 tablespoons sugar replacement 2 cups beets -- sliced Combine all ingredients except beets. Bring to a boil. Add beets; simmer for 10 minutes or until tender. Microwave : Combine all ingredients, except beets. Cook on High for 2 minutes. Add beets. Cook on Medium for 2 minutes. Yields 4 servings. Source : The Complete Diabetic Cookbook Contributed to the FareShare Gazette by Joan; 21 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; trace Fat (8.6% calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sugar Free Cream Cheese Fudge - 4 pts Recipe By : Kaye Hartley of Jacksonville, Florida Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese -- softened 2 ounces unsweetened chocolate squares -- (1 ounce each) melted and cooled 1/2 cup sugar substitute 1 teaspoon vanilla extract 1/2 cup chopped pecans In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Yields 16 servings. Recipe from Kaye Hartley of Jacksonville, Florida, in Taste of Home Down Home Diabetic Cookbook by Taste of Home (Reiman Publications) Description : "4 pts" Source : "homecooking.about.com" S(Formatted by Chupa Babi in MC): "08.20.07" Contributed to the FareShare Gazette by Chupa; 2 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 14g Fat (80.1% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sweet Potato Fritters with Scallion Pesto Recipe By : John D. Lee (See Links Below for More Lee Recipes) Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cooked sweet potato 2 Thai bird chiles -- finely minced (1 to 3) [use whatever fresh green chile you've got if you don't have the Thai chiles. The bird chile work well here though, as you don't want a lot if the vegetal taste from the green chile, just the heat.] 1/4 cup chopped fresh tomato 1/2 onion -- finely chopped 1/4 cup butter Salt to taste **Coating** Flour Beaten egg Breadcrumbs -- (panko) **Scallion Pesto** 1 bunch scallions -- (green onions) [big bunch or two smaller bunches] 1/4 cup pine nuts or the much cheaper shelled sunflower seeds 3 garlic cloves 1 lime -- juice of Vegetable oil Salt to taste Scoop the flesh of the sweet potatoes out of the skins and add to a mixing bowl. Mix in the tomato, onion, the chile and the butter; mix together until it's all well incorporated. Add salt to taste. For a starter, this will make about 6 servings; if you are serving it as a main course, cut it down to four. Shape the sweet potato into hockey puck-looking shapes and dredge in flour. Shake of all excess and cover with the beaten egg. Transfer the egg covered fritters to a plate that has bread crumbs spread out on it and turn the fritters until they are well coated with the crumbs. Heat a heavy fry pan to medium, and add about 1/4 inch of vegetable oil to the bottom; when hot, add the sweet potato cakes and fry until golden brown, about 3 minutes per side. That's it. Serve the fritters on sliced tomatoes, topped with a dollop of the pesto and garnish with shaved onion slices. These are really impressive, and as well as being delicious, are pretty good for you too (ignore the part about the frying when considering this). **Scallion Pesto** Trim the ends off the scallions and add them all to a blender with the garlic, lime juice and the nuts. Start to puree. I can't tell you exactly how much oil to use as it really depends on the weight of the scallions; just keep drizzling it into the running blender until you get a sauce of a thickness that will still mound on a spoon but just barely. Add salt to taste. Author : John D. Lee Source : HubPages.com Formatted by Chupa Babi: 12.21/07 Recipe Source Author Note: These sweet potato fritters with the easy to make scallion pesto are fantastic. They've got a bit of chile, they're crunchy fried and they look beautiful topped with the emerald green scallion pesto. These are not at all difficult to make and once you've got the sweet potato cooked, can be finished in about 15 minutes. They look striking though and are definitely elegant enough for a dinner party menu but easy enough to enjoy whenever you feel like! These make a great starter, but could also make for a great vegetarian meal with the addition of a mixed green salad. I suggest breading these with panko style Asian bread crumbs. These can be found at most supermarkets and will make a great crunchy crust. You can also substitute Masa Harina corn flour for the bread crumbs for a Mexican corn twist on these fritters. Recipe Used with Permission of John D. Lee. See more of his recipes. Chef's links added by Art on May 3, 2009. Contributed to the FareShare Gazette by Chupa; 25 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 11g Fat (80.9% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Sweet Potato, Turkey Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- diced 1 cup celery -- diced 1 tablespoon olive oil 3 cups sweet potatoes diced in 1/2-inch pieces 2 teaspoons dried oregano -- Mexican preferred 2 teaspoons ground cumin 1 teaspoon ground chili powder 1/2 teaspoon dried sage 5 cups turkey or chicken stock 2 cans black beans -- rinsed and drained 2 cups diced cooked turkey 2 tablespoons green chiles 1/4 cup fresh lime juice Salt and pepper -- to taste Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, sage and turkey stock. Lower heat to a simmer and cook about an hour. Add black beans, rinsing out the can with a small amount of water and adding all the liquid. Simmer soup 30 to 45 minutes longer (I did not add the bean liquid). Add diced turkey and green chiles and simmer about 30 minutes longer. Stir in fresh lime juice, season with salt and pepper as desired and cook 5 minutes longer. Serve hot with additional fresh lime juice and also, sour cream, chopped cilantro, grated cheese or crushed corn chips. Contributed to the FareShare Gazette by Jennie; 25 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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