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FareShare Gazette Recipes -- April 2011 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cheeseburger Pepper Cups

Chicken Fried Chicken

Chile-Cheese Flatbread Burritos

Corn and Crab Chowder

Crab Stuffed Chicken

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* 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

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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.


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* 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

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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.


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* 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

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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.


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* 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

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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.


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* 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

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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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