Recipes Included On This Page Cajun Crab Croquettes Cantonese Barbecued Pork - Char Siu Pork Carrot Cream Soup Cassoulet Dinner with Pork and Kielbasa Cat's Delight Chicken Broth Chocolate-Orange Bundt Cake Chocolate/Chipotle Mousse Cinnamon Tortillas with Strawberry Salsa Colby-Jack Topped Salmon Burgers Creamy Chocolate Mousse Creamy Soda (For 1) Creme Caramel Crunchy Onion Chicken Crusty Mustard Pork Loin Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cajun Crab Croquettes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons canola oil -- divided 1 small onion -- finely diced 1/2 cup finely diced green bell pepper 1/2 cup frozen corn kernels -- thawed 1 1/2 teaspoons Cajun seasoning -- divided 1 pound pasteurized crabmeat -- drained if necessary 1 large egg white 3/4 cup plain dry breadcrumbs -- divided 1/4 cup low-fat mayonnaise 1/2 teaspoon finely grated lemon zest Preheat oven to 425F. Coat a baking sheet with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cook for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well. Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty about 4-inches by 2-inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press on it. Bake the croquettes until heated through and golden brown on top, about 20 minutes. Makes 4 servings, 2 croquettes each. Author Note: Give crab cakes a Louisiana spin with Cajun spice. Low-calorie onion, bell pepper and corn bulk up the cakes and add great texture and flavor. Although any type of crab works here, we prefer the texture of lump crabmeat. Cuisine: "Cajun" Source: "EatingWell 500 Calorie Dinners by Jessie Price, Nick Micco & The EatingWell Test Kitchen, 2010." S(Formatted by Chupa Babi): "Feb 2010" Start to Finish Time: "0:50" Contributed to the FareShare Gazette by Chupa; 2 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 8g Fat (62.5% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 166mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cantonese Barbecued Pork - Char Siu Pork Recipe By : Asian Dumplings by Andrea Nguyen Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 pounds boneless pork shoulder -- well trimmed [2 pounds after trimming] Marinade: 3 garlic cloves -- minced 3 tablespoons sugar 3/4 teaspoon Chinese five spice powder 4 1/2 tablespoons Hoisin sauce 3 tablespoons honey 2 tablespoons Shaoxing rice wine -- or dry sherry 3 tablespoons light (regular) soy sauce 1 1/2 tablespoons dark soy sauce -- "black" soy sauce 1 tablespoon sesame oil Quarter the pork lengthwise into strips about 6 inches long and 1 1/2 inches thick. If there are odd-size pieces, they should be of the same thickness. To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, Hoisin sauce, honey, rice wine, light and dark soy sauces, and sesame oil. Set aside 1/3 of the marinade, cover, and refrigerate to later baste the meat. Add the pork to the remainder and use a spatula or tongs to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours or even overnight, turning the pork 2 or 3 times. Remove the pork and reserved marinade from the refrigerator 45 minutes before cooking. Position a rack in the upper third of the oven and preheat to 475F. Line a baking sheet with aluminum foil and place a flat roasting rack on the baking sheet. Put the pork on the rack, spacing pieces 1-inch apart to promote heat circulation. Discard the used marinade, wash and dry the bowl, and put the reserved marinade in it. Roast, basting with the marinade every 10 minutes, for 30 to 35 minutes. To baste, use tongs to pick up each piece and roll it in the marinade before returning it to the rack, turning the pork over each time. The pork is done when it looks glazed, is slightly charred, and most important, registers about 145F on an instant-read thermometer. Remove from the oven. Let the meat rest for 10 minutes to finish cooking and seal in the juices before using. Or let it cook completely, wrap tightly, and freeze up to 3 months. Makes about 1 1/2 pounds. Author Note: "Garlicky and savory-sweet, this roasted pork is a mainstay of Cantonese barbecue shops and dim sum houses. Aside from eating it straight, which is hard to resist, there are countless uses for it, including as a filling for steamed buns and garnish for won tons in soup. Make a batch of roast pork, and you'll have enough for a number of different applications." "To make the pork look appetizing, char siu (chadshao in Mandarin) is often prepared with food coloring. But chemical coloring isn't needed here, as the marinade employs dark soy sauce to impart an appealing reddish brown color to the meat. Select a well-balanced and fragrant Chinese five-spice blend that is not too medicinal or too sweet. For an unusual, smoky edge, roast the pork over a wood fire, as the pros do in Kuala Lumpur." Cuisine: "Asian" Source: "Asian Dumplings by Andrea Nguyen, 2009." S(Formatted by Chupa Babi): "Feb 2010" Yield: "1 1/2 pounds" Contributed to the FareShare Gazette by Chupa; 4 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 3g Fat (22.1% calories from fat); 1g Protein; 21g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 195mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Carrot Cream Soup Recipe By : Samuel Hofer Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 tablespoon butter 1 1/2 quarts clear chicken or beef broth 3 cups coarsely grated carrots 2 tablespoons flour 1/2 cup cream Salt and pepper to taste 1 cup grated cheese Sauté onions in butter about 5 minutes, until tender. In a soup pot bring broth (with fat skimmed from top) to a boil. Reduce heat to low, add grated carrots and sautéed onions. Cook about 10 minutes, till carrots are cooked. Combine flour and cream; mix well. Add to soup and cook, stirring, for another 3 minutes. Add salt and pepper to taste. Add grated cheese before serving or add to each individual bowl. Serves 4-5. Source: "The Hutterite Community Cookbook" S(Formatted for MasterCook): "by Deirdre Dee (zosha)" Copyright: "Hofer Publishing * 1992 * Saskatoon, Sask." Contributed to the FareShare Gazette by Deirdre; 27 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 20g Fat (74.5% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 217mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Cassoulet Dinner with Pork and Kielbasa Recipe By : Cook's Illustrated Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Chicken* 1 cup kosher salt or 1/2 cup table salt 1 cup granulated sugar 10 bone in chicken thighs -- (about 3 1/2 pounds), skin and excess fat removed *Topping* 6 slices high-quality sandwich bread -- cut into 1/2-inch dice (about 3 cups) 3 tablespoons unsalted butter -- melted *Beans* 1 pound dried flageolet beans -- or Great Northern beans picked over and rinsed 1 medium onion -- peeled and left whole 1 medium garlic head -- outer papery skin removed and top 1/2 inch sliced off 1 teaspoon table salt 1/2 teaspoon ground black pepper 6 slices bacon -- (about 6 ounces), chopped medium 1 pound boneless pork loin roast -- (blade-end), trimmed of excess fat and silver skin and cut into 1-inch pieces 1 small onion -- chopped fine 2 medium garlic cloves -- minced or pressed through garlic press 1 can diced tomatoes -- drained (14 1/2 ounces) 1 tablespoon tomato paste 1 fresh thyme sprig 1 bay leaf 1/4 teaspoon ground cloves Ground black pepper 3 1/2 cups chicken stock or canned low-sodium chicken broth 1 1/2 cups dry white wine 1/2 pound kielbasa sausage -- halved lengthwise and cut into 1/4-inch slices "This dish can be made without brining the chicken, but we recommend that you do so. To ensure the most time-efficient preparation of the cassoulet, while the chicken is brining and the beans are simmering, prepare the remaining ingredients. Look for dried flageolet beans in specialty food stores. If you can't find a boneless blade-end pork loin roast, a boneless Boston butt makes a fine substitution. Additional salt is not necessary because the brined chicken adds a good deal of it. If you skip the brining step, add salt to taste before serving." Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water and pat dry with paper towels. Refrigerate until ready to use. Preparing the Topping: While chicken is brining, adjust oven rack to upper- middle position; heat oven to 400 degrees F. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside. Bring the beans, whole onion, garlic head, salt, pepper and 8 cups water to a boil in a stockpot or Dutch oven over high heat. Cover, reduce the heat to medium-low, and simmer until the beans are almost fully tender, 1 1/4 to 1 1/2 hours. Drain the beans and discard the onion and garlic. While the beans are cooking, fry the bacon in a Dutch oven over medium heat until just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, add half of the bacon to the pot with the beans; transfer the remaining bacon to a paper towel-lined plate and set aside. Increase the heat to medium-high; when the bacon fat is shimmering, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside. Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes. Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves and pepper to taste; cook until fragrant, about 1 minute. Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. Submerge the chicken in the pot, adding any accumulated juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer about 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 30 minutes more. Gently stir the kielbasa, drained beans and reserved bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. Sprinkle the croutons evenly over the surface and bake at 425F, uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve. Contributed to the FareShare Gazette by Art; 1 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 7g Fat (32.3% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 1328mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cat's Delight Chicken Broth Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken-style vegetable broth [this is a light veggie broth] or can also use FF Chicken Broth 1/4 cup nutritional yeast 3 tablespoons Braggs liquid amino acids or other soy sauce 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon celery seed [you may want to use less, the recipe I modified this from called for 1/4 tsp] Simply add to the broth and simmer. Use as desired. You can use it in soup. I use it when I make Chicken Seitan [Wheat Gluten Steaks] Contributed to the FareShare Gazette by Philocrates; 9 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 1g Fat (19.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. Back to Recipe List * Exported from MasterCook * Chocolate-Orange Bundt Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached flour 1 1/2 cups whole wheat flour 1 1/2 cups sugar 2 teaspoons baking soda 1 teaspoon salt 1/2 cup cocoa 1 teaspoon cinnamon 3/4 cup soy yogurt 1 teaspoon vanilla 2 tablespoons balsamic vinegar 1 1/2 cups water 1/2 cup fresh orange juice 2 tablespoons grated orange peel Chocolate Icing: 1/2 cup powdered sugar 1 tablespoon cocoa 2 teaspoons orange juice 1/4 teaspoon vanilla extract Extra orange juice as needed Orange Icing: 1/2 cup powdered sugar 1 teaspoon orange juice 1/4 teaspoon vanilla extract Extra orange juice as needed Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350F. Combine the flours, sugar, baking soda, salt, cocoa and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel and pour into the prepared pan. Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes then invert it onto a serving platter and cool completely. When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, then drizzle the orange icing. Makes 16 servings. Notes: We baked this cake for our granddaughter's birthday party. A photo of the cake we baked can be seen at: http://www.fareshare.net/choc-orange-bundtcake.html Contributed to the FareShare Gazette by Art; 11 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 1g Fat (2.9% calories from fat); 3g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 293mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate/Chipotle Mousse Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces best bittersweet chocolate bar/block you can find/afford -- (8 to 12 ounces) [the more chocolate you use, the richer] 4 eggs -- separated [use two yolks, only] 1 pinch salt 1/2 teaspoon cream of tartar -- (optional) 1/3 cup espresso -- or strong coffee 1/2 teaspoon chipotle chili powder -- medium or hot, preferably smoked Several tablespoons powdered cocoa good quality (optional) Rough chop chocolate and place in microwavable bowl. Microwave on med. heat 30 sec. at a time until it begins to melt, taking care not to seize it. If this happens, add a little bit of coffee and stir like crazy. Add the cocoa powder at this point. Set aside, but keep warm. Separate eggs carefully, put whites in a bowl to be beat, save two yolks, set aside. Place yolks, salt, chili powder and coffee in a bowl or double boiler over simmering water, and cook for a couple of minutes, stirring continually. You want to cook the egg yolks, but you don't want them to lump up. If they start to, take off heat, and keep stirring until it all smoothes out. Mix with melted chocolate, and allow to cool. Beat the egg whites until stiff, forming soft peaks. You can add cream of tartar at this point, or not, it's optional. Add 1/4 of the egg white mixture to the chocolate to mix, then slowly and gently incorporate whites and chocolate mixture. Pour in individual bowls or one big bowl, your choice, and cover. Store in refrigerator several hours or over night. This recipe makes a rich spicy, rich dessert which is not too sweet. You can add sugar if you want, but I think that takes away the "specialness" of it and drowns out the "chocolate/chile" factor. You can serve it with whipped cream, nuts or cookies. All work well! Contributed to the FareShare Gazette by Pete; 7 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Cinnamon Tortillas with Strawberry Salsa Recipe By : Just Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 flour tortillas 2 tablespoons butter -- melted 2 tablespoons granulated sugar 3/4 teaspoon cinnamon Strawberry Salsa: 2 cups strawberries -- chopped 1 tablespoon chopped fresh mint 1/2 teaspoon grated lime rind 1 tablespoon lime juice 1 1/2 teaspoons liquid honey Strawberry Salsa: Combine strawberries, mint, lime rind and juice and honey; cover and refrigerate for 1 hour. Brush both sides of each tortilla with butter. Combine sugar and cinnamon; sprinkle over each side of tortilla. Bake on lightly greased baking sheet in 375 degree F oven for about 10 minutes or until crisp and golden. Cut into quarters. Serve with salsa. Makes 4 servings Source: "http://www.juststrawberryrecipes.com/inxsws.html" S(Formatted for MasterCook): "by Deirdre Dee (zosha) 3-2010" Contributed to the FareShare Gazette by Deirdre; 22 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 334 Calories; 11g Fat (29.8% calories from fat); 7g Protein; 52g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 404mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Colby-Jack Topped Salmon Burgers Recipe By : Waynesboro Record Herald Food Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (16-ounce) can red salmon 1/4 cup green onions, minced 1/4 cup green pepper, finely chopped 1 cup dry bread crumbs, divided 2 eggs, beaten 1/4 cup flat leaf parsley, chopped 1 teaspoon powdered mustard Salt 1 tablespoon butter Canola or vegetable oil for frying 1 1/3 cups (about 5-6 ounces) Colby-Jack cheese, shredded Leaf lettuce 4 white or rye hamburger buns, warmed Dijon or grainy mustard In a bowl, flake the salmon, reserving 1/3 cup salmon liquid. Add liquid back to salmon along with green onions, green pepper, 1/3 cup dry bread crumbs, eggs, parsley, powdered mustard and salt. Mix well. Form into 4 equally sized patties. Roll in remaining dry bread crumbs. Refrigerate half an hour to firm, if desired. Heat butter and oil to a depth of 1/8-inch in a heavy skillet. Fry burgers over moderate heat. Flip to brown both sides, for a total cooking time of 6 to 8 minutes. During last 2 minutes of cooking, divide shredded Colby-Jack evenly over burgers. Drain, plain side down, on paper towels. Place leaf lettuce on 4 bun bottoms. Top with salmon burger. Spread grainy mustard on burger tops and place over burger. Wisconsin Milk Marketing Board. Makes 4. Contributed to the FareShare Gazette by Art; 24 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 7g Fat (40.3% calories from fat); 23g Protein; trace Carbohydrate; 0g Dietary Fiber; 67mg Cholesterol; 105mg Sodium. Exchanges: 3 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Creamy Chocolate Mousse Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 ounces chocolate pudding and pie mix -- (1 package) 1 3/4 cups milk 8 ounces cream cheese -- cubed (1 package) 1/2 teaspoon brandy extract [I use Watkins brand black walnut extract or vanilla] Combine mix and milk in saucepan. Cook over medium heat until mixture comes to a full boil, stirring constantly. Add cream cheese, continue cooking, beating until well blended. Stir in extract, pour into lightly oiled 1-quart mold or casserole dish. Place waxed paper on surface; chill until firm. Unmold; garnish with whipped cream, if desired. 8 to 10 servings. Recipe from a magazine advertisement for Philadelphia Cream Cheese. Contributed to the FareShare Gazette by Doris; 8 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 12g Fat (78.6% calories from fat); 4g Protein; 3g Carbohydrate; 0g Dietary Fiber; 38mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat. Back to Recipe List * Exported from MasterCook * Creamy Soda (For 1) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Spears apple juice 1/4 pint peach ice cream Ginger ale Pour 1/2 cup apple juice in a tall glass. Put in 1/4 of a pint of peach ice cream (or your favorite flavor.) Fill with ginger ale. Stir gently to mix. Contributed to the FareShare Gazette by Doris; 29 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Back to Recipe List * Exported from MasterCook * Creme Caramel Recipe By : Joyce Goldstein: Mediterranean Cooking Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Caramel: 3/4 cup sugar -- (6 ounces) 3 tablespoons water ... For The Custard: 3 cups milk or 1 1/2 cups each milk and light (single) cream 1/2 cup sugar 3 whole eggs -- plus 3 egg yolks 1 teaspoon vanilla extract -- (essence) Preheat an oven to 325F (165C). Arrange eight 1-cup or ten 3/4-cup custard cups in a baking pan. To make the caramel, combine the sugar and water in a small, heavy saucepan over high heat, stirring to dissolve the sugar. Bring to a boil and cook without stirring until the sugar turns a dark golden brown, about 8 minutes. Remove from the heat and carefully pour into the cups, swirling each cup to coat the bottom and sides with the caramel. Return to the baking pan. To make the custard, mix the milk or milk and cream and sugar in a saucepan and place over medium heat. Heat, stirring to dissolve the sugar, until small bubbles appear along the sides of the pan. Meanwhile, in a bowl, lightly whisk together the whole eggs and egg yolks until blended. Very gradually add the hot milk mixture to the eggs, whisking constantly. Whisk in the vanilla. Transfer the custard to a pitcher and pour into the caramel-lined cups, dividing it evenly. (If desired, pour through a fine- mesh sieve to remove any lumps.) Pour very hot water into the baking pan to reach halfway up the sides of the cups. Cover the pan with aluminum foil. Bake the custards until set and a knife inserted into the center comes out clean, about 50 minutes. Remove the custards from the baking pan and place in the refrigerator; chill for at least 3 hours, or cover and chill for up to 2 days. To serve, run a knife around the edge of each custard and turn it out into a small plate or bowl, allowing the caramel in the bottom of the cup to drizzle over the top of the custard. Serves 8 or 10. Source: "Williams-Sonoma Kitchen Library ISBN 0783503237" Copyright: "1997 Weldon Owen Inc." NOTES : (Page 92) "The custard must be made ahead of time and chilled well in order to unmold it easily. This French classic is comfort food at its best." Contributed to the FareShare Gazette by Bobbie; 3 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 5g Fat (26.7% calories from fat); 5g Protein; 29g Carbohydrate; 0g Dietary Fiber; 137mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Crunchy Onion Chicken Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup French's French fried onions -- (2 ounces) 1 tablespoon flour 2 boneless skinless chicken breast halves [5 ounces each] 1/2 egg -- about 2 tablespoons * Crush French fried onions with flour in plastic bag. Dip chicken into egg, then coat in onion crumbs. Bake 20 minutes at 400F. until cooked through. Serves 2. * can use 2 tablespoons egg beaters. Source: "French's advertisement" S(MC formatting by): "Bobbie" Bobbie's Note: These were easy but very moist and flavorful. I had chicken breast halves that were slightly larger than 5 ounces so though no more of the other ingredients were needed, I did cook them for about 23 minutes. Contributed to the FareShare Gazette by Bobbie; 2 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 3g Fat (16.0% calories from fat); 29g Protein; 3g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fat. Back to Recipe List * Exported from MasterCook * Crusty Mustard Pork Loin Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crumb Mixture: 3 cups Panko bread crumbs 2 tablespoons fresh rosemary, finely chopped 1 tablespoon garlic powder 1 tablespoon ground cumin 3 tablespoons brown sugar 2 teaspoons paprika 1 tablespoon fresh ground black pepper 1 1/2 cups Dijon mustard 2 tablespoons honey 5 pounds pork loin roast, approximately Preheat oven to 375F. In a large mixing bowl, combine the bread crumb mixture ingredients. Pour crumb mixture onto a large baking sheet. Set aside. Combine the mustard and honey. Brush the pork loin with the mustard and honey mixture, making sure to coat all sides. Place mustard coated pork loin in the bread crumb mixture, roll and coat well. Arrange pork loin in a clean baking pan with a flat rack insert (spray the rack first). Bake for approximately 2 hours or until internal temperature reaches at 165F. Let meat rest 10 - 15 minutes before slicing into thin pieces and serving. Prepared by Art in March 2010. Click here for at photo of our pork loin: http://www.fareshare.net/Crusty%20Mustard%20Pork%20Loin.html Contributed to the FareShare Gazette by Art; 20 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 2g Fat (25.2% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 378mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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