Recipes Included On This Page Chicken Fingers in the Oven Corny Mango Salmon Crockpot Autumn Venison Stew Curried Rice and Tomatoes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Chicken Fingers in the Oven Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:35 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 3 cups buttermilk 4 cloves crushed garlic 1 teaspoon hot-pepper sauce 1/2 cup vegetable oil 1 1/2 teaspoons kosher salt 1 teaspoon fresh-ground pepper 2 cups Italian bread crumbs 1/4 cup grated Parmesan cheese 12 boneless, skinless chicken breast halves In a large bowl, combine marinade ingredients. Flatten the chicken to 1/2-inch thickness; cut into 1-inch-wide strips. Place chicken in the marinade. Cover and refrigerate for 2 hours or up to 12 hours. In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. Prepare baking sheet(s): Cover baking sheets with heavy duty foil, wrapped up around the edge to retain liquids. Insert a baking rack in each baking sheet and spray with oil. Remove strips from marinade and coat with crumb mixture. Place on baking racks. Bake at 375F for 20 minutes or until golden brown. Serve a variety of sauces with chicken for dipping, such as barbeque, honey mustard, ranch or a hot wing sauce. Contributed to the FareShare Gazette by Art; 10 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 11g Fat (51.4% calories from fat); 6g Protein; 17g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 860mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat. Back to Recipe List * Exported from MasterCook * Corny Mango Salmon Recipe By : Recipe courtesy Sunny Anderson, 2008 Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mango nectar 1 mango, diced 1/2 cup all-purpose flour 1/2 cup cornmeal 2 teaspoons sugar 1 teaspoon salt 4 (6-ounce) center-cut salmon fillets with skin Freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon butter In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging. On a large plate, mix together flour, cornmeal, sugar and salt. Preheat a large skillet. Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin. Contributed to the FareShare Gazette by Art; 8 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 7g Fat (33.0% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 563mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Crockpot Autumn Venison Stew Recipe By : Outdoor Life: Chef John Schumacher Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds venison leg (hindquarter, cut into 2" cubes, all silver skin removed) Kosher salt and black pepper 2 cups flour 3 tablespoons olive oil 1/2 stick butter 1 cup red wine 2 16 ounce cans beef broth 1 16 ounce can chicken broth 2 Vidalia onions, skinned, cored, large dice 1 pound carrots, peeled, cut into rounds 1 pound celery, medium dice 2 tomatoes, large dice 1 pound parsnips, peeled, medium dice 1 pound rutabaga, peeled, medium dice 1 pound turnips, peeled, medium dice 2 pounds Yukon gold potatoes, large dice 1 pound portabella mushrooms, quartered 1 pound mustard greens, chopped 6 sprigs fresh rosemary, plucked from stem and minced 1 tablespoon chopped garlic 1 tablespoon Worcestershire sauce 3 tablespoons Sriracha chili sauce 1 tablespoon Tabasco sauce Season the venison with salt and pepper. Coat with flour. Heat a skillet to medium-high and add olive oil. Sear venison to a golden brown. Add butter to coat. Add red wine to the pan and make a paste. Pull pan from heat. Transfer venison and paste to a large crockpot. Add beef and chicken broth. Turn crockpot to high and let cook for 1 1/2 hours, stirring occasionally. Add all other ingredients. Cover and simmer for another 1 1/2 hours on high. Add water to the stew if necessary. Turn crockpot to low and go hunting. When you return in a couple of hours, serve with fresh, hot buttermilk biscuits. Enjoy after a long, cold afternoon on stand! Contributed to the FareShare Gazette by Art; 7 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 11g Fat (41.3% calories from fat); 10g Protein; 27g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 875mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Curried Rice and Tomatoes Recipe By : The George Bernard Shaw Vegetarian Cook Book Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces rice 1 cooking apple 1 large onion 1 ounce butter Salt and pepper to taste 1 tablespoon curry powder -- (small tablespoon) 1/2 pint milk 4 tomatoes -- halved 1 can tomato puree -- (small can) Chopped parsley Mango chutney Cook the rice, drain well and leave to dry. Peel, core and slice the apple and onion. Fry these in butter until soft. Add salt and pepper and the curry powder mixed with milk. Simmer until thickened, about 10 minutes. Meanwhile, grill the halved tomatoes. Add the tomato puree to the rice, then add the curry sauce. Put all into a serving dish; garnish with grilled tomatoes and chopped parsley. Serve with mango chutney. Serves 2. From The George Bernard Shaw Vegetarian Cook Book; menus and recipes by Mrs. Alice Laden; 1974 edition. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 465 Calories; 17g Fat (32.3% calories from fat); 12g Protein; 70g Carbohydrate; 8g Dietary Fiber; 48mg Cholesterol; 703mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 Vegetable; 1/2 Non-Fat Milk; 3 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.