Recipes Included On This Page Greek Baklava Grilled Chicken with Chipotle-Orange Glaze Grilled Mahi Mahi with Beans and Shrimp Grilled Mahi Mahi With Cocoa-Chili Rub Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Greek Baklava Recipe By : The Nancy Drew Cookbook by Carolyn Keene; 1973 Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 frozen patty shells -- thawed 3 cups finely chopped walnuts -- or pecans 1 cup honey Heat water slowly in the bottom of a double boiler. Put honey in the top of the double boiler and keep it warm till you use it. Line an 8- x 8- x 2-inch pan with foil, foil, folding it over the rim of the pan. Grease lightly and set aside. Lightly flour a dough board (or table top). With a smooth, clean rolling pin, flatten out 1 thawed patty shell. Place a second thawed shell on top and flatten into the first. Put the third patty shell on top of these. Roll out until you have a 9-inch square of dough. This will make a thin flaky crust. With a sharp knife trim it down to an 8 1/2-inch square. Carefully place this 8 1/2-inch layer evenly in the bottom of the 8-inch pan, pressing the extra 1/2-inch of pastry along the sides. Heat the oven to 425F. Sprinkle layer with 1 cup of chopped nuts and 1/4 cup warm honey. Make 3 more thin layers of pastry from the shells, as directed above. Cover with the same amounts of filling. Use the last layer as topping. Bake for 20 to 25 minutes. Let cool slightly. Brush the top with the last of the warm honey (1/4 cup). Remove from pan by lifting up the foil and peeling it away. Cut the baklava into 12 squares. Serve with more honey or with whipped cream. "Watch out! Baklava is a very rich, sweet dessert. Serve it in very small portions." Makes 12 squares. From The Nancy Drew Cookbook by Carolyn Keene; 1973. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 0g Fat (0.0% calories from fat); trace Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Grilled Chicken with Chipotle-Orange Glaze Recipe By : EatingWell Magazine Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon orange juice concentrate, thawed 1 1/2 teaspoons finely chopped chipotle chilies in adobo sauce [see Note] 1 1/2 teaspoons balsamic vinegar 1 teaspoon molasses 1/2 teaspoon Dijon mustard 2 boneless skinless chicken breasts -- trimmed of fat [8 ounces] 1/8 teaspoon salt Introduction: "Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert." Directions: Preheat grill or broiler to high. Lightly oil the rack. Whisk orange juice concentrate, chilies, vinegar, molasses and mustard in a small bowl. Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more. Active Time: 10 Minutes. Total Time: 20 Minutes. Note. Chipotle chilies in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Contributed to the FareShare Gazette by Art; 20 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 3g Fat (10.5% calories from fat); 55g Protein; 3g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 304mg Sodium. Exchanges: 7 1/2 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List   * Exported from MasterCook * Grilled Mahi Mahi with Beans and Shrimp Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces cannellini beans -- (1 can) rinsed 1/2 large onion -- chopped 1 garlic clove -- chopped fine 1 cup grape tomatoes -- cut in half 5 ounces chicken stock -- (fluid ounces) 1/4 cup dry white wine 1 teaspoon thyme Cayenne pepper -- to taste Salt and pepper -- to taste 1 handful fresh baby spinach 3/8 pound uncooked medium shrimp -- peeled and deveined 1 pound mahi mahi filets 1/4 cup extra virgin olive oil 1 lemon -- juice of 1 garlic clove -- mashed 1 1/2 cups angle shredded cabbage 2 scallions -- white and green parts cut into 1/4-inch thick slices 1/4 small English cucumber -- sliced and diced Salt and pepper -- to taste Vinegar and oil salad dressing Place mahi mahi in a plastic bag with the oil, garlic and lemon juice. Squeeze out air and let marinate in the refrigerator for about 2 hours (check to make sure the fish isn't cooking in the citrus juice). Remove the fish from the marinade, rinse thoroughly and return fish to a clean plastic bag and refrigerate several hours. Sweat onions and garlic in a sauce pan. Add rinsed cannelloni beans, chicken stock and wine and cook until heated through. Add the thyme and grape tomato quarters. Set aside until you are ready to grill the fish. Make the cabbage salad with the scallions and cucumber. Add vinegar and oil dressing to taste, but not too wet. Bring the beans back to a simmer; add the shrimp, then the spinach leaves, cooking only until the shrimp turns pink and is cooked through. Do not overcook. Meanwhile grill the fish until it flakes easily. Do not overcook. To assemble: Place cabbage salad on a plate, top with the grilled fish, and ladle some of the bean/shrimp mixture over the top. Notes: I garnished this plate with steamed crisp tender asparagus and served with crusty bread. Contributed to the FareShare Gazette by Jennie; 24 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 1g Fat (2.5% calories from fat); 13g Protein; 36g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 426mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Grilled Mahi Mahi With Cocoa-Chili Rub Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon light or dark brown sugar 1 tablespoon ancho chili powder 2 tablespoons cocoa powder -- plus 2 teaspoons cocoa powder 1 tablespoon garlic powder 1 1/2 teaspoons onion powder 1/4 teaspoon cinnamon Grated zest of half an orange [about 1 1/2 teaspoons] 1 1/2 teaspoons coarse salt 1 1/2 teaspoons black peppercorns 4 mahi-mahi fillets [about 6 ounces each and 1 inch thick] Canola oil Introduction: This recipe calls for fillets of mahi mahi, but it can be just as easily adapted for halibut, swordfish steaks, shrimp, salmon steaks or fillets, chicken breasts or kabobs, beef brisket, pork tenderloin, pork chops, baby back ribs or spare ribs. Grill times and styles vary according to the type of meat. Directions: Prepare a grill for direct grilling and preheat to high. In a spice mill or blender, combine the brown sugar, chili powder, cocoa, garlic powder, onion powder, cinnamon, orange zest, salt and pepper. Grind to form a coarse powder. Lightly brush both sides of the mahi mahi with the oil. Sprinkle on the rub and lightly press the blend into the fish. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, flipping once halfway through. By The Associated Press; May 20, 2009 (Recipe from Jim Tarantino, author of "Marinades, Rubs, Brines, Cures & Glazes", Ten Speed Press, 2006) Contributed to the FareShare Gazette by Art; 21 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; 1g Fat (15.8% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 708mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.