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FareShare Gazette Recipes -- August 2009 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

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* 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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