Recipes Included On This Page Cheeseburger Pepper Cups Chicken Fried Chicken Chile-Cheese Flatbread Burritos Corn and Crab Chowder Crab Stuffed Chicken Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cheeseburger Pepper Cups Recipe By : Berry Winscher, Royalton, MN Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium sweet bell peppers -- (red, green and/or yellow) 1/2 pound ground beef 1/4 cup finely chopped onion 2 cups cooked brown rice 1 6 ounce can tomato paste 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 tablespoon spicy brown mustard 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 cup vegetable broth 1 cup shredded Cheddar cheese -- (4 ounces) Cut pepper in half lengthwise and remove seeds; set aside. In a skillet, cook beef and onion over Medium heat until meat is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers. Place in a greased 13 x 9 x 2" baking dish; pour broth around the peppers. Cover and bake at 350 F. for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until heated through. Serves 4. Source: "The Best of Country Cooking - 2004" S(MasterCook formatting by): "bobbi744@comcast.net" NOTES : Berry writes," I like to serve my grandkids something special, and this is one of their favorite. They like the red, or yellow peppers because they're sweet and look more appetizing." Bobbie's Note: I made half of this recipe, but used about 6 ounces of ground beef. I added a bit of beef broth to further moisten the rice/beef mixture. They were delicious. I had never added the cheese or mustard to stuffed peppers before. Contributed to the FareShare Gazette by Bobbi; April 18, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 490 Calories; 26g Fat (48.2% calories from fat); 22g Protein; 42g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 1340mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 4 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken Fried Chicken Recipe By : Doug Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless skinless chicken thighs 1 boneless skinless chicken breast, medium size 1 cup buttermilk 1 teaspoon thyme 1 teaspoon freshly ground black pepper 1/4 teaspoon Tabasco sauce Panko Bread Crumbs More Black Pepper Other spices and herbs, as desired Soak chicken in enough buttermilk to cover in a sealed plastic baggie, with about 1 teaspoon thyme, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon Tabasco sauce. Leave in bag, in fridge for at least four hours, or overnight if possible. Remove chicken and shake in a bag of Panko bread crumbs, liberally dosed with more freshly ground black pepper. Add whatever other spice or herb to the bread crumbs that you wish, last night I didn't add any, but I have added oregano, basil, more thyme, ground red chile pepper, parsley. Whatever I wished at the time but this time nothing was added. Not even salt! So when the chicken pieces have been breaded, place them in a pan with olive oil covering the bottom, and into the oven at 400F for about 20 minutes, then turn oven down to 300F for another 25 minutes, turn chicken pieces over after 15 minutes at lower temperature. Serve with oven roast potatoes, as I did last night, and broccolini, or rice, pasta, whatever you wish. Have fun when you cook! I always do and the more fun you have, the better the dish turns out!! Notes: When our children were growing up, one of the things we did was a dish that one of the kids named " chicken fried chicken" and who knows why! However, in the family the name stuck, so to this day that is what it is called! So last night as I had a couple of thighs and a breast thawed, which I was going to do curried, I decided on this rather. Had the time to soak the chicken in buttermilk, and then into the oven with potatoes for oven roasted potatoes and with a veggie it made a very satisfying meal. Nostalgia Time! Except that the chicken was baked, not fried! Cheers, Doug in BC Art's Note: Thanks for the family recipe and story, Doug. Contributed to the FareShare Gazette by Doug; April 23, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 1g Fat (18.8% calories from fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat. Back to Recipe List * Exported from MasterCook * Chile-Cheese Flatbread Burritos Recipe By : Chef Grace Parisi Serving Size : 5 Preparation Time :0:30 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large poblano chilies 4 Naan -- or 6 pocketless pita 2 cups shredded roasted chicken -- (12 ounces) 2 scallions -- thinly sliced 1 1/2 cups shredded Monterey Jack cheese -- (6 ounces) 1/4 cup canola oil Roast the poblanos over a gas flame or under the broiler, turning, until charred; transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core, seed and thinly slice the chilies. Wrap each flatbread in moistened paper towels and plastic wrap and microwave until softened, 30 seconds. Mix the poblanos with the chicken, scallions and cheese; spoon in a strip down the center of each flatbread, fold up the sides and secure with toothpicks. In a nonstick skillet, heat the oil, cook the burritos over moderate heat, turning, for 6 minutes. Remove the toothpicks and serve. SERVINGS: 4 to 6 Cuisine: "TexMex" Source: "The Flatbread Shortcut, Food&Wine, April 2010" S(Formatted by Chupa Babi): "July 2010" Start to Finish Time: "0:45" Contributed to the FareShare Gazette by Chupa Babi; April 17, 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 21g Fat (84.0% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 183mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Corn and Crab Chowder Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears corn on the cob 1/2 Spanish onion, diced (about 1 cup) 1 carrot, diced (about 1/3 cup) 1 rib celery, diced (about 1/4 cup) 1 quart cold water 1 quart heavy cream 1 medium baking potato, peeled and diced (about 1 1/2 cups) 2 teaspoons unsalted butter 1/2 red onion, diced (about 2/3 cup) 1/4 green bell pepper, diced (about 1/4 cup) 1/4 red bell pepper, diced (about 1/4 cup) 4 ounces prosciutto, diced 3 small red potatoes, diced Sea salt Freshly ground white pepper 8 ounces jumbo lump blue crabmeat, picked over for shell 3 green onions, thinly sliced on the diagonal Cut the kernels from the cobs. Be sure to scrape the cobs into a bowl to get all the milky pulp. Reserve both. Cut 3 cobs into 1-inch pieces. In a 3-quart saucepan, simmer the cut cobs with the Spanish onion, carrot, and celery in the water for 30 minutes. Strain and reserve the stock. Simmer the remaining 3 cobs in a 3-quart saucepan with the cream and baking potato over medium heat, until the potato is soft. Be careful not to let the cream boil. Remove the cobs from the cream. Scrape the cobs with the back of a knife and add the scrapings to the cream. Puree the cream mixture in a blender or food processor, strain, and return it to the pot to simmer. Meanwhile, heat the butter in a large saute; pan over medium-high heat. Cook the red onion, peppers, and reserved corn kernels until tender. Add them to the simmering cream with the prosciutto and red potatoes. Simmer until the potatoes are tender but not mushy, 10 to 15 minutes. Add the corn stock to thin it to your desired consistency. Season to taste with salt and pepper. Divide the crab evenly and place in the center of each soup bowl. Top it with a sprinkling of the green onions. Ladle soup over the crab and serve immediately. Serves 6 to 8 Contributed to the FareShare Gazette by Art; April 30, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 545 Calories; 52g Fat (83.2% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 189mg Cholesterol; 67mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Non-Fat Milk; 10 1/2 Fat. Back to Recipe List * Exported from MasterCook * Crab Stuffed Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese, softened 12 ounces lump crab meat, canned is fine 1 (2 1/4 ounce) envelope Lipton Savory Herb With Garlic Soup Mix 4 boneless skinless chicken breasts 1/4 cup flour 2 eggs, beaten 3/4 cup seasoned breadcrumbs 3 tablespoons olive oil 1 1/2 tablespoons butter Line a 13" x 9" baking pan with foil; insert a baking rack, spray the rack with oil and set aside. Preheat oven to 350F. Combine cream cheese and soup mix; fold in crab meat, set aside. Cut a 'pocket' into the side of each chicken breast (be sure not to cut all the way through!). Fill each pocket with the cream cheese mixture and close the opening with toothpicks. Dip chicken breasts in flour, then eggs, then breadcrumbs. In large skillet, melt oil and butter over medium-high heat. Add chicken to skillet, cook for 10 minutes, or till golden brown, turning once. Transfer chicken pan and bake, uncovered, for 15 minutes or until chicken is done. Prep Time: 15 minutes Total Time: 40 minutes Servings: 4 Contributed to the FareShare Gazette by Art; April 28, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 17g Fat (39.0% calories from fat); 55g Protein; 6g Carbohydrate; trace Dietary Fiber; 149mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 3 Fat.

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