Recipes Included On This Page Fiesta Smothered Chicken Filipino Corn in Coconut Milk - Guinataan at Maiz French Leek Tart - Tarte aux Poireaux Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Fiesta Smothered Chicken Recipe By : Teresa Jones, Ashdown, AL Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons reduced-sodium soy sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon garlic powder 2 boneless skinless chicken breast halves [5 ounces each] 1/2 cup sliced fresh mushrooms 1/4 cup chopped onion 4 teaspoons jalapeno pepper -- seeded and chopped 6 teaspoons butter -- divided 1/4 cup shredded pepper Jack cheese 1/4 cup shredded Cheddar cheese In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside. In a large nonstick skillet coated with cooking spray, sauté the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm. Drain and discard marinade. In the same skillet cook chicken in remaining butter over Medium heat for 4-5 minutes on each side or until juices run clear. Spoon vegetable mixture over each chicken breast; sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted. Yields 2 servings. Source: "Cooking For 2 Magazine, Spring, 2009" S(Mc Formatting by): "Bobbie" Start to Finish Time: "0:30" Notes: Topped with ooey-gooey shredded cheese this tender skillet chicken from Teresa looks great and tastes even better. You'll get a kick out of its jalapeno zip. Bobbie's Note: This was a wonderful moist and flavorful dish. Be careful and drain the chicken coming out of the marinade before putting in hot butter. Contributed to the FareShare Gazette by Bobbie; 18 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 18g Fat (50.0% calories from fat); 33g Protein; 7g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 1256mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Filipino Corn in Coconut Milk - Guinataan at Maiz Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups light coconut milk -- diluted with 2 cups water 1/2 cup sweet rice -- (malagkit) washed and drained or use a short grain glutinous rice 1 cup whole corn -- canned or freshly scraped off the cob 1/4 cup canned creamed corn 1/2 cup sugar -- (to 3/4 cups), to taste 1 teaspoon salt 1 cup light coconut milk -- undiluted Put 3 cups of coconut milk diluted with 2 cups water into a large pot. Add the rice and bring to a boil. Boil for 7-10 minutes or until the rice is half done. Stir in the whole corn, creamed corn, sugar and salt, and simmer, stirring occasionally, for 10 minutes more or until the rice and corn are fully cooked. Mix in the undiluted coconut milk and simmer, while stirring, for 1-2 minutes more. Serve hot. Makes 6-8 servings. Source: "Filipino Cuisine: Recipe from the Islands by Gerry G. Gelle, Red Crane Books, 1997" S(Formatted by Chupa Babi): "Aug 2009" Contributed to the FareShare Gazette by Chupa; 30 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 7g Fat (42.2% calories from fat); 2g Protein; 19g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 341mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * French Leek Tart - Tarte aux Poireaux Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- La Pate Brisee - Pastry Shell: 1 egg 8 ounces flour -- (about 1 cup) 1 stick sweet butter -- or margarine 5 tablespoons ice water 1 pinch salt Filling: 2 pounds leeks 3 medium eggs -- lightly beaten 8 ounces cream cheese 1 cup white sauce -- (recipe below) Salt and pepper to taste Prepare the white sauce. Prepare the pastry shell by mixing the first five ingredients in a deep bowl. Use both a fork and your hands in mixing until the dough comes together. Do not overwork. Form a ball with the dough and sprinkle with flour. Let it rest in the refrigerator for 1 hour. When the dough is ready to be worked, sprinkle sufficient flour over the table and gently roll the dough out, extending it in every direction. Using butter, thoroughly grease a tart pan or 8 or 9-inch pie dish and carefully place the rolled dough into it. The dough must be handled with the fingers at all times. Trim the edges in a decorative manner, cover the pastry shell with aluminum foil, and place in the oven at 250F degrees for about 12 minutes. Wash and trim the leaks. Slice them two inches long and boil them for about 25 minutes. Drain them thoroughly. Beat the eggs in a bowl, add the white sauce, cream cheese, leeks, and salt and pepper, and blend everything together until it turns into a homogeneous mixture. Pour this mixture into the precooked tart or pie shell, smoothing it with a fork. Bake at 350F for about 30 minutes. Serve it hot or cold depending on the season. To serve cold, chill 1 hour or more. Makes 1 tart (6 servings) This dish is often served as an appetizer in France. However, there is not reason why it could not be served as the main dish, especially for lunch or brunch. Vegetarian White Sauce: 2 tablespoon corn starch, or flour 1 1/2 cups milk 2 tablespoons butter, or margarine salt and freshly ground black pepper 1 dash nutmeg Dissolve the corn starch into a half cup of milk. Melt the butter in a medium-size stainless steel pan over medium-heat. When the butter begins foaming, add the milk and corn starch and stir continuously. add the rest of the milk, salt, pepper, and nutmeg and continue stirring until the sauce comes to a boil. Lower the heat and continue stirring until the sauce thickens. The sauce is ready when it is smooth and thick. Makes 1 1/2 cups This sauce can be used as a basis for many other useful variations. It can be used on [favorites], eggs, and vegetables. Cuisine: "French" Source: "This Good Food: Contemporary French Vegetarian Recipes from a Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette, The Overlook Press, 1993." S(Formatted by Chupa Babi): "Aug 2009" Yield: "1 tart" Contributed to the FareShare Gazette by Chupa; 24 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 375 Calories; 18g Fat (43.0% calories from fat); 12g Protein; 41g Carbohydrate; 2g Dietary Fiber; 183mg Cholesterol; 307mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 3 Fat. Back to Recipe List * Exported from MasterCook * Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large green tomatoes 2 teaspoons salt 1 teaspoon pepper 1 1/2 cups buttermilk 1 cup plain white cornmeal 1 tablespoon Creole seasoning 2 cups all-purpose flour -- divided Vegetable or peanut oil Bread-and-Butter Pickle Rémoulade (see below) Garnishes: Bread-and-butter pickles Fresh parsley sprig 1. Preheat oven to 200F. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper. 2. Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning and 1 cup flour in another shallow dish or pie plate. 3. Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture. 4. Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350F. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200F oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Rémoulade. Garnish, if desired. Makes 6 to 8 servings. Bread-and-Butter Pickle Rémoulade: 3/4 cup mayonnaise 1/4 cup Creole mustard 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1 tablespoon finely chopped bread-and-butter pickles 1 teaspoon lemon zest 1 tablespoon lemon juice 1/2 teaspoon hot sauce 1/4 teaspoon filé powder 1/8 teaspoon salt 1/8 teaspoon pepper 1. Stir together all ingredients. Lightened Bread-and-Butter Pickle Rémoulade: Substitute 3/4 cup light mayonnaise for regular mayonnaise. This will keep in the refrigerator for about a week. Serve any leftover on sandwiches or with boiled shrimp. Makes about 1 cup. Southern Living, June 2009 Contributed to the FareShare Gazette by Art; 12 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 1g Fat (5.5% calories from fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 674mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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