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FareShare Gazette Recipes -- January 2008 - S's
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* Exported from MasterCook * Salmon Seviche Recipe By : Vive l'Orange; Harrowsmith; 1987 Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lemons 3 oranges 3 garlic cloves 3 green onions 2 tablespoons sugar 1/2 teaspoon salt 1 tablespoon red peppercorns -- (optional) 1/8 teaspoon white pepper 1 1/2 pounds fresh red salmon Squeeze juice of lemons and oranges into medium-sized bowl. Slice garlic and onions; add to juices. Add remaining ingredients except fish; stir to dissolve sugar. Thinly slice salmon into marinade. Marinate for at least 4 hours before serving. The fish will be opaque and will look cooked when it is ready to eat. Serves 6 to 8 as an appetizer. Recipe from Harrowsmith reader, Ingrid Magnuson, Winnipeg, Manitoba. Author's comment: This seviche is a little out of the ordinary as it used oranges rather than the traditional limes. Serve on a bed of Boston lettuce with pickled cucumber for a wonderfully refreshing appetizer. From Vive l'Orange; revolutionary new twists on a time-honored theme by Pamela Cross with Randi Kennedy in Harrowsmith Magazine; Number 76; November/December 1987. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; trace Fat (2.2% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shrimp, Ancho Chile and Pasta Soup Recipe By : Sunset Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ancho chiles -- or pasilla chiles 3 tablespoons olive oil 6 ounces uncooked vermicelli -- broken in fourths or Mexican fideo 1/2 teaspoon anise seed 1/2 teaspoon cumin seed 1 medium onion -- chopped 1 cup corn kernels [don't bother to thaw if frozen] 2 large garlic cloves -- minced 1 quart low sodium chicken broth 1 pounds shrimp -- peeled and deveined 1 cup fresh spinach -- coarsely chopped Kosher salt -- to taste 1/2 cup sour cream -- optional; for garnish Avocado -- diced; for garnish [optional] 1/4 cup fresh cilantro -- chopped for garnish Break stems off chiles and shake out seeds. In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes. Drain and coarsely chop. Meanwhile, pour olive oil into a large dutch oven over medium low heat. Add pasta, stir and turn often with tongs until almost golden, 3 to 5 minutes. Stir in anise and cumin seeds, onion, corn and garlic. Cook mixture, stirring often, until onions are softened, 4 to 5 minutes. Stir in chiles and chicken broth. Bring to a simmer over high heat, then reduce heat to medium and simmer 3 minutes. Add shrimp and simmer until pasta is tender to the bite, 3 to 4 minutes more. Season to taste with salt. Spoon into wide, shallow bowls. To each serving with a spoonful of sour cream and some avocado, if you like and, sprinkle with cilantro. NOTES. "Fideos (vermicelli) are much loved in Mexico, where they form the basis of thick, delicious soups. Usually the soups are served as a first course, but our hearty shrimp version is a meal in a bowl." Sopa Seca de Camarones y Fideos I added the spinach and corn to make this more of a one pot dinner. I also had trouble with toasting the pasta like they said but I'll try it again next time I make it. Rating : 5 Publication : Sunset. Publication Date: Jan 2008. Page: 90. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 29 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 18g Fat (44.2% calories from fat); 37g Protein; 15g Carbohydrate; 2g Dietary Fiber; 185mg Cholesterol; 711mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Slow Cooker 'Diabetic' Apple and Onion Beef Pot Roast - 5 pts Recipe By : Betty K. Drescher, Quakertown, PA Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless beef roast -- cut in half, trimmed of fat 2 tablespoons canola oil 1 cup water 1 teaspoon seasoning salt 1/2 teaspoon soy sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1 large tart apple -- quartered 1 large onion -- sliced 2 tablespoons cornstarch 2 tablespoons water Brown roast on all sides in oil in skillet. Transfer to slow cooker. Add water to skillet to loosen browned bits. Pour over roast. Sprinkle with seasoning salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover. Cook on low 5 to 6 hours. Remove roast and onion. Discard apple. Let stand 15 minutes. To make gravy, pour juices from roast into saucepan and simmer until reduced to 2 cups. Combine cornstarch and water until smooth in small bowl. Stir into beef broth. Bring to boil. Cook and stir for 2 minutes until thickened. Slice pot roast and serve with gravy. Makes 8 servings. Description : "5 pts" Source : "Fix-It and Forget-It Diabetic Cookbook: Slow Cooker Favorites by Phyllis Pellman Good with American Diabetes Association" S(Formatted by Chupa Babi in MC): "12.31.06" Contributed to the FareShare Gazette by Chupa; 12 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; 3g Fat (58.9% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Slow Cooker 7 Can Vegetarian Chili - 4 pts Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans red kidney beans 1 can garbanzo beans -- (15 to 16 ounces) 1 can lima beans -- (15 to 16 ounces) 1 can whole-kernel corn -- (15 to 16 ounces) 1 can crushed tomatoes -- (large can) 1 can diced tomatoes -- (large can) drained 1 large onion -- diced 1/2 green pepper -- diced (1/2 to 1) 1 garlic clove -- minced 1/2 teaspoon ground cumin 1/2 teaspoon salt -- fresh pepper Chili powder to taste -- (2 to 6 tablespoons) Sour cream and/or shredded cheese (optional) Drain beans and corn; combine all ingredients in slow cooker. Cook on low 8 to 10 hours. Serve in bowls or in hollowed-out round loaves of bread. Top with sour cream and/or cheese, if desired. Variation For carnivores' chili, add 1 to 1 1/2 pounds seasoned, precooked ground beef or chicken to pot at the start of cooking. Makes 6 to 8 servings. Description : "4 pts" Source : "Milwaukee Journal Sentinel, 08.30.00" S(Formatted by Chupa Babi): "03.19.06" Contributed to the FareShare Gazette by Chupa; 25 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 385 Calories; 3g Fat (6.0% calories from fat); 23g Protein; 70g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 185mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Slow Cooker Cauliflower and Potato Curry - 8 pts Recipe By : Robert Bjornson Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- peeled and quartered 1 small cauliflower -- cut into florets 1 pinch asafoetida 3/4 teaspoon ground turmeric 1/2 teaspoon chilli powder 1 1/2 teaspoons ground cumin 3/4 teaspoon salt 1 pinch sugar -- (big pinch) 2 tomatoes -- chopped 1 1/4 cups water 1/2 teaspoon garam masala 1/2 cup wheat berries -- (optional) Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. Serves 4 Description : "8 pts" Source : "Elisabeth Freeman" S(Formatted by Chupa Babi): "08.10.07" NOTES : Time: 1 hour High, 6 hours Low. With the wheat berries, if things start drying out, add more water. Contributed to the FareShare Gazette by Chupa; 11 January 2008. www.fareshare.net ---> Asafoetida is a strong spice that comes from the sap of the root of a plant that is a member of the carrot family. Use it sparingly until you get used to it. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 1g Fat (3.6% calories from fat); 4g Protein; 32g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 425mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Chicken Curry Recipe By : Better Homes and Gardens Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons all-purpose flour 3 tablespoons curry powder 1 1/2 teaspoons ground cumin 1 teaspoon salt 1 1/2 pounds boneless skinless chicken breast halves or thighs -- cut into 1-inch pieces 2 cups peeled and chopped potatoes 1 1/2 cups bias-sliced carrots 1 cup coarsely chopped cooking apple 3/4 cup chopped onion 2 garlic cloves -- minced 1 jalapeno pepper -- seeded and finely chopped 1 teaspoon instant chicken bouillon granules 1/2 cup water 13 1/2 ounces unsweetened coconut milk -- (1 can) Hot cooked rice Raisins Chopped peanuts 1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat. 2. In a 3 1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers and chicken bouillon. Top with chicken. Pour water over chicken mixture. 3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. 8 servings. Prep time: 30 minutes. Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high) Source : Better Homes and Gardens. Formatted by Chupa Babi: 12.22.07 Chicken is complemented with curry powder, potatoes, carrots, apples, onions and coconut. Topping the dish with raisins and peanuts balances the spicy mixture with a hint of sweetness. Contributed to the FareShare Gazette by Chupa; 9 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slow Cooker Posole - Mexican Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces golden hominy -- (2 cans) drained 4 ounces chopped green chili peppers -- (1 can) undrained 1 medium onion -- chopped (1/2 cup) 2 garlic cloves -- minced 1 pound boneless skinless chicken breasts and/or thighs cut into 1-inch pieces 14 1/2 ounces canned tomatoes -- (1 can) undrained and cut up 29 ounces reduced-sodium chicken broth -- (2 cans) 1 teaspoon dried oregano -- crushed 1/2 teaspoon ground cumin 2 tablespoons snipped fresh cilantro Fat-free dairy sour cream -- (optional) Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano and cumin in a 3 1/2-, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2 1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings. Preparation Time: 20 minutes. Cooking Time: 2 hours 30 minutes. Source : Better Homes and Gardens. Formatted by Chupa Babi: 12.22.07 Contributed to the FareShare Gazette by Chupa; 27 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 1g Fat (9.6% calories from fat); 12g Protein; 3g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Southern Living Ranch Noodles Recipe By : Southern Living, January 2006 Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces egg noodles -- (1 package) 1/4 cup butter 1/2 cup sour cream 1/2 cup Ranch dressing 1/2 cup grated Parmesan cheese Cook egg noodles according to package directions; drain and return to pot. Stir in butter and remaining ingredients. Serve immediately. Yield : Makes 4 to 6 servings Prep : 5 minutes. Cook: 10 minutes. Source : Southern Living, January 2006. Formatted by Chupa Babi: 12.20.07 Just drop the pasta in a pot of boiling water and heat up the add-ins for a fast meal. Chupa Note: I tossed a bag of frozen mixed veggies into the pasta water (before adding the pasta, to get the water up to boiling again) and added the pasta, cooking them together. Not bad for a quickie dinner. Needed lashing of red pepper flakes! Contributed to the FareShare Gazette by Chupa; 10 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 425 Calories; 23g Fat (48.4% calories from fat); 13g Protein; 42g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 330mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat. * Exported from MasterCook * Spiced Cranberry Biscotti - Italian Recipe By : American Institute for Cancer Research Serving Size : 15 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 2 egg whites 2/3 cup sugar 2 tablespoons honey 2 teaspoons vanilla extract 1 tablespoon water 1 1/2 cups all-purpose flour 1 cup whole-wheat pastry flour or whole-wheat flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons ground cardamom -- (or cinnamon) 1/2 teaspoon nutmeg 1 cup unsweetened dried cranberries Preheat the oven to 350 degrees F. In a small bowl, whisk together the first six ingredients and set them aside. In a medium bowl, combine the rest of the ingredients (flour through cranberries). Add the liquid mixture to the dry ingredients and mix until you've formed a soft dough, adding more flour as necessary. Knead the dough for about 10 strokes to bring the dough together. Divide the dough in half. Shape each half into a 2- or 3-inch wide log, using more flour if necessary to prevent the dough from sticking. Place each log on a parchment-lined cookie sheet and bake for 30 minutes. Remove them from the oven and reduce the oven temperature to 325 degrees F. Allow the logs to cool for 15 minutes and carefully transfer them to a cutting board. Using a serrated knife, cut each log into about 15 slices, 1/2- to 3/4-inch thick. Return the slices to the parchment-lined baking sheets, cut side facing down. Bake for 25-30 minutes, turning once halfway through the baking time. Remove the biscotti from the oven and place them on a wire rack to cool. Makes 15 servings, 2 biscotti per serving. Source: American Institute for Cancer Research Formatted by Chupa Babi: 12.22.07 Surprise holiday guests this year with this sweet yet sensible treat. Made without butter or oil, biscotti are a nice alternative to traditional fat- laden confections. These Italian cookies, named for their "twice-baked" method of preparation, are a perfect companion to hot coffee, tea or a mug of steaming cocoa. The whole-wheat flour adds fiber, the cranberries provide a burst of vitamin C, and the nutmeg and cardamom offer a hint of spice. Contributed to the FareShare Gazette by Chupa; 18 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; trace Fat (4.6% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Sugar 'n' Spice Nuts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups lightly salted mixed nuts 1 egg white 1 tablespoon orange juice 2/3 cup sugar 1 tablespoon grated orange peel 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add sugar, orange peel, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. Spread into an ungreased 15 x 10 x 1-inch baking pan. Bake at 275F., stirring every 15 minutes for 45-50 minutes or until nuts are crisp and lightly browned. Cool completely. Store in an airtight container. Yields 4 cups. NOTES : To tell the truth, I can't recall where this recipe came from. It's been a regular in my holiday baking, though, for many years. Between Thanksgiving and New Year's, I hand these nuts out to almost everybody. Debbie B - Green Springs, Ohio Contributed to the FareShare Gazette by Jim; 3 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; trace Fat (0.4% calories from fat); 1g Protein; 35g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Sugar Snap Peas With Fried Ginger Recipe By : Year in a Vegetarian Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup roasted peanut oil -- plus 1 tablespoon roasted peanut oil 1/3 cup minced ginger root 3/4 pound sugar snap peas -- ends trimmed Kosher or coarse sea salt Heat 1/4 cup of the oil in a large nonstick skillet over high heat until almost smoking. Add the ginger and fry, stirring occasionally, until golden brown, 2 to 3 minutes. (Do not let the ginger turn dark brown or it will taste burned.) With a slotted spoon, transfer the fried ginger to a small plate lined with a paper towel. Discard the oil and wipe the pan clean with a wad of paper towels (or use another pan for the next step). Heat the remaining 1 tablespoon oil in the empty pan over high heat until shimmering. Add the peas and sprinkle with salt to taste. Stir-fry until the peas are crisp-tender, 2 to 3 minutes. Transfer the peas to a serving plate, sprinkle with the fried ginger and serve. Serves 4 as a side dish. 15 MINUTES: 5 minutes to make; 10 minutes to cook. Source : "Year in a Vegetarian Kitchen". Formatted by Chupa Babi: 12.10.07 Ginger can be pan-fried until golden brown and crisp and used as a garnish for any number of vegetable dishes. Raw peas can be used in place of the sugar snaps. Contributed to the FareShare Gazette by Chupa; 4 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 35 Calories; 0g Fat (0.0% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. * Exported from MasterCook * Sweet Potato Wonton Cups Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 red bell pepper -- diced 1/4 cup finely chopped onion 2 teaspoons curry powder 1 cup chopped cooked sweet potatoes 1 tablespoon flour 1/4 cup sour cream 2 tablespoons mango chutney 24 wonton squares 2 tablespoons butter -- melted Melt 2 tablespoons butter in a large heavy skillet; cook red pepper, onion and curry powder until tender. Stir in cooked sweet potatoes. Cool. Stir flour, sour cream and chutney into sweet potato mixture. Preheat oven to 350 degrees F. Brush wonton squares with 2 tablespoons melted butter and press each into miniature muffin cups. Spoon sweet potato mixture into the wonton shells and bake at 350 degrees F. for 12 to 15 minutes until golden brown. Makes 24 filled wontons. Prep Time: 20 minutes. Cook Time: 15 minutes. Author : Linda Larsen. Source: BusyCooks.about.com Formatted by Chupa Babi: 12.21.07 These delicious tiny appetizers are made using leftover cooked sweet potatoes from Thanksgiving dinner (or maybe Christmas!). Chupa Note: tossed in a handful of golden raisins, hydrated in orange juice, 1/4 teaspoon red pepper flakes and a scant 1/4 cup mixed nuts crushed (whatever was left in the tin). They looked and tasted lovely and went together very quickly. Contributed to the FareShare Gazette by Chupa; 26 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 2g Fat (74.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat. |
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