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FareShare Gazette Recipes -- April 2011 - S's
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* Exported from MasterCook * Salmon (B.C. Fisherman's) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion sliced about 1 cup brown sugar about 3/4 cup butter in slabs/cubes Stuff all of this in a whole salmon. Wrap tightly in foil and b.b.q. or bake 30-ish minutes, depending on thickness of salmon. I know, real technical recipe...very yummy nonetheless.....big hit all the way around. Contributed to the FareShare Gazette by Ruby; 10 April 2011. 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 * Salmon with Lemon-Dressed Vegetables Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil -- divided 1/2 pound small red-skinned potatoes -- (about 6) quartered lengthwise 2 cups white mushrooms -- (about 5 ounces) halved Salt and pepper 2 cups asparagus, cut crosswise in thirds [about 1/2 bunch] 4 6 ounce salmon fillets -- with or without skin 2 tablespoons chopped flat leaf parsley 1 garlic clove -- finely chopped Grated peel and juice of 1/2 lemon Preheat the oven to 425F. In a large oven-proof skillet, heat 1 1/2 tablespoon olive oil over Medium- High heat. Add the potatoes and mushrooms; season with salt and pepper and cook, stirring occasionally until lightly browned, about 5-10 minutes. Transfer to the oven and roast for 10-13 minutes. Stir in the asparagus and roast in the oven until the asparagus is crisp-tender, 2 to 3 minutes. Meanwhile, rub the salmon all over with 1 tablespoon olive oil and season with salt and pepper. Arrange the salmon, skin side down, on a foil-lined baking sheet; roast until opaque in the center, about 10 minutes. In a small bowl, whisk together lemon juice and remaining 1 1/2 teaspoons olive oil; season with salt and pepper. Toss with the roasted vegetables and serve with the salmon. Serves 4. Source: "Everyday With Rachael Ray, April, 2011" S(MC Formatted by:): "Bobbie" T(Cooking Time): "0:20" NOTES : Maximize It! 1. Glaze the salmon with honey warmed, mixed with a pinch of ground coriander as it comes out of the oven. 2. Swap in; Yukon Gold potatoes for the red potatoes to add a nice buttery color. 3. Fill a frittata, quiche or omelet with the vegetables mixture without the dressing. Bobbie's Note: I made half of this recipe. The salmon fillets that I buy are 4 ounces each. We like our asparagus a little bit better cooked so put them in the oven with the potatoes. This was delicious! Great flavor combination. Contributed to the FareShare Gazette by Bobbie; 15 April 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 10g Fat (98.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Santa Fe Turkey Pizzas Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole wheat tortillas -- 8-inch diameter 6 ounces ground turkey breast 1 small red bell pepper -- chopped 1 small zucchini -- thinly sliced 1/4 cup chopped red onion 1 cup fresh corn kernels -- or frozen and thawed corn 1 cup canned salt-free black beans -- rinsed and drained 1 tablespoon chili powder 1 1/2 cups mild chunky salsa 2 tablespoons chopped fresh cilantro 1/3 cup reduced-fat shredded Mexican cheese blend 2 tablespoons chopped pickled jalapeno chile pepper -- optional 2 cups loosely packed shredded escarole 1/4 cup reduced-fat sour cream -- optional Preheat the oven to 450F. Arrange the oven racks to divide the oven into thirds. Place the tortillas on 2 baking sheets. In a large nonstick skillet over medium-high heat, cook the turkey, bell pepper, zucchini, and onion, stirring frequently to break up the turkey, for 5 minutes, or until the turkey is no longer pink. Stir in the corn, beans, chili powder, and 3/4 cup of the salsa. Cook for 2 minutes, stirring until heated through. Stir in the cilantro. Top the tortillas with turkey mixture, spreading up to 1/2-inch from the edges. Bake for 8 minutes, rotating the cookie sheets halfway through, or until the tortillas are crisp and browned at the edges. Sprinkle with cheese and bake for 1 to 2 minutes, or until melted. Sprinkle with the jalapeno (if using) and the escarole. Serve with the sour cream, if you wish, and the remaining 3/4 cup salsa on the side. Makes 4 servings Prep time: 15 minutes Cook time: 16 minutes Cuisine: "TexMex" Source: "Sugar Solution Cookbook by the editors of Prevention magazine and Ann Fittante, 2010" S(Formatted by Chupa Babi): "Feb 2011" Contributed to the FareShare Gazette by Chupa Babi; April 29, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 3g Fat (13.9% calories from fat); 6g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Buffalo Chicken Sandwich Filling - 4 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken thighs 1/4 cup diced onions 1 garlic clove -- minced 1/2 teaspoon freshly ground black pepper 1/8 teaspoon salt 2 cups buffalo wing sauce Place all the ingredients in a 4-quart slow cooker. Stir. Cook on high for 2 to 3 hours or until the chicken is easily shredded with a fork. It the sauce is very thin, cook on high uncovered for 30 minutes or until thickened. Shred the chicken and toss with the sauce. Serves 4 AuthorNote: try this on crusty rolls and top with crumbled blue cheese or low-fat blue cheese dressing. Lower-Fat Blue Cheese Dressing: in a small bowl stir 3 tablespoons reduced-fat blue cheese crumbles 3 tablespoons fat-free buttermilk 1/4 cup reduced-fat mayonnaise 1/2 tablespoon lemon juice 1/8 teaspoon Worcestershire sauce 1 pinch black pepper 1/2 tablespoon reduced-fat sour cream Store in an airtight container for up to 3 days. Description: "4 pts" Source: "Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010" S(Formatted by Chupa Babi): "Dec 2010" NOTES : Cooker: 4-quart Time: HIGH for 2 to 3 hours, and HIGH for 30 mins uncovered Contributed to the FareShare Gazette by Chupa Babi; April 21, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; trace Fat (3.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Split Pea Soup Recipe By : David Hatfield Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups split peas 1/2 medium onion -- finely diced 1/2 cup cooked ham -- diced 4 cups ham or vegetable broth Salt to taste Sour cream (optional) Place first four ingredients in crock pot. Cook on low until peas have cooked into a thick puree. Add salt to taste. Serve with crusty bread and a dollop of sour cream on top. Note: I usually cook the day before, store in refrigerator and reheat before serving. Makes 4 small or 2 large bowls. Contributed to the FareShare Gazette by David; 13 April 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 3g Fat (9.0% calories from fat); 18g Protein; 39g Carbohydrate; 16g Dietary Fiber; 10mg Cholesterol; 232mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Steak Oscar Recipe By : Jessica Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (7 ounce) beef tenderloin steaks salt and ground black pepper to taste 1/4 cup butter 1 (6 ounce) can crab, drained 1 pound asparagus, tough ends snapped off 1 packet dry Béarnaise sauce mix (such as Knorr®) OR your own Béarnaise Sauce recipe 1 cup whole milk 1/2 cup butter Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the fillets with salt and pepper. In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the fillets. Broil the fillets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 minutes on the first side and 6 minutes on the second side. Set the fillets aside to rest. Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Whisk Béarnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute. To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Béarnaise sauce to taste over the asparagus. Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 2 "Broiled beef tenderloin fillets are topped with buttery crab meat, asparagus, and powdered Béarnaise sauce for an elegant dish that would be perfect for a special date, anniversary, Valentine's Day, or just because." Contributed to the FareShare Gazette by Art; April 29, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 685 Calories; 73g Fat (94.0% calories from fat); 5g Protein; 6g Carbohydrate; 0g Dietary Fiber; 203mg Cholesterol; 762mg Sodium. Exchanges: 1/2 Non-Fat Milk; 14 1/2 Fat. Back to Recipe List * Exported from MasterCook * Stir Fried Asparagus Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus, trimmed and chopped into about 1 - 2 inch lengths 2 tablespoons oyster sauce added to: 1/3 cup chicken stock 2 teaspoons chopped fresh ginger root 2 teaspoons chopped peeled garlic 2 green onions (scallions) trimmed and chopped Peanut oil, couple of splashes, tablespoon or so 1 red pepper, seeded, cut into strips about 3 - 4 inches long Get wok hot and place ginger, garlic and scallions in the peanut oil and stir around for about a minute, then add the asparagus pieces, continue stir frying until the asparagus begins to cook a bit. Reduce heat, add the chicken stock, cover and simmer for about 3 - 4 minutes until asparagus is tender crisp. Add the red bell pepper pieces. Have mixed a slurry of corn starch and water and thicken the whole mess to your liking. Just prior to serving throw in about 2 tablespoons of ginger wine OR if not available, dry sherry. Mix around and sprinkle sesame oil over it and plate it. This gives a pretty good sauce to serve with the veggies over Thai rice for a one dish meal with no meat! Or if meat desired, throw in a couple of steamed Chinese sausages sliced up! Hope you enjoy it as much as we did. Contributed to the FareShare Gazette by Doug; 5 April 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Stuffed Peppers Provence-Style Recipe - 5 pts Recipe By : Diabetes DTOUR Diet Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium bell peppers -- any colors 1 navel orange 2 teaspoons olive oil 2 3/4 cups finely chopped onion -- (1 large) 1 tablespoon minced garlic 1 teaspoon dried thyme 2 3/4 cups no-salt-added small white beans -- rinsed and drained 1/4 cup fresh bread crumbs 2 tablespoons slivered Niçoise olives -- or other ripe olives 2 tablespoons chopped parsley 1/4 teaspoon salt 1/4 teaspoon red-pepper flakes -- extra for garnish 4 slices reduced-fat provolone cheese (such as Sargento) -- finely chopped 1. Preheat the oven to 375°F. Coat a 13" x 9" microwave-safe baking dish with cooking spray. 2. Cut the peppers in half from stem to bottom. Cut out and discard the ribs and seeds. Place the peppers, cut side down, in the dish. Cover with plastic wrap, leaving a vent for steam to escape. Microwave on high power for 5 minutes, or until hot and slightly softened. 3. Meanwhile, grate 1/2 teaspoon orange zest and set aside. Squeeze 4 tablespoons orange juice and set aside. 4. Heat a nonstick skillet over medium heat. Add the oil and heat for 1 minute. Add the onion, garlic, and thyme. Reduce the heat to low, cover, and cook, stirring occasionally, for 5 minutes, or until the onion starts to soften. Add the beans, orange juice, and zest. Partially cover the pan and simmer for 5 minutes. Remove from the heat. Stir in the bread crumbs, olives, parsley, salt, and pepper flakes. Allow to cool, stirring occasionally, for 10 minutes. 5. Turn the bell peppers cut side up in the baking dish. Add all but 2 tablespoons of the cheese to the bean mixture and stir. Fill the peppers with the bean mixture, pressing down slightly. Sprinkle on the remaining cheese. Cover loosely with a sheet of foil. 6. Bake for about 30 minutes, or until the cheese is melted. Allow to sit for 10 minutes before serving. Pass additional pepper flakes at the table. Serves 4 PREP: 40 min COOK: 40 min TOTAL: 1 hr 20 min Description: "5 pts" Source: "Prevention Magazine" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa Babi; April 27, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (22.0% calories from fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 156mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Surprise Coffee Ring - 4 pts Recipe By : Kellog's Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 teaspoon grated orange peel 1/4 cup orange juice Cake: 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups Kellogg's® All-Bran® Original cereal 1/3 cup non-fat dry milk 1/2 cup light molasses 1 cup water 1 egg -- slightly beaten 1/2 cup raisins Mix sugar, orange peel and orange juice. Pour into 8 1/4-inch ring mold coated with cooking spray. Set aside. Stir together flour, soda and salt. Set aside. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal, milk, molasses and water. Let stand about 2 minutes or until cereal softens. Add egg. Beat well. Stir in raisins. Add flour mixture, stirring only until combined. Spread evenly over orange mixture in ring mold. Bake at 375F about 30 minutes or until wooden pick inserted in center comes out clean. Invert pan and let stand a few minutes before removing. Serve immediately. Servings: 8 Prep Time: 25 minutes Total Time: 1 hour Note A greased 8 x 8-inch pan may be used in place of ring mold. Sweet orange glaze tops this molasses-flavored coffee cake. Description: "4 pts" Source: "Kellog Company" S(Formatted by Chupa Babi): "Nov 2010" Yield: "1 coffee cake" Contributed to the FareShare Gazette by Chupa Babi; April 25, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 1g Fat (3.7% calories from fat); 3g Protein; 47g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 309mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sweet Potato and Brie Flat Bread Recipe By : Kate Merker and Sara Quessenberry Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound frozen pizza dough -- thawed cornmeal -- for the baking sheet 1 medium sweet potato -- peeled, halved, thinly sliced 2 shallots -- thinly sliced 8 sprigs fresh thyme 4 tablespoons olive oil, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 4 ounces Brie -- sliced 2 teaspoons red wine vinegar 4 cups mixed greens -- (about 3 ounces) Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet. In a medium bowl, toss sweet potatoes, shallots, thyme, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper. Toss the vinegar dressing with the greens. Serve with the flat bread. Serves 4 Prep time: 15 mins Total time: 40 mins Source: "Real Simple, Oct 2010" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa Babi; April 28, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 8g Fat (47.3% calories from fat); 8g Protein; 12g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Swiss Steak Recipe By : Original Recipe from Alton Brown, Modified by Doris Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef round steak, trimmed of excess fat -- (5 to 6) 5 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 cups all-purpose flour 1/2 cup vegetable oil 2 large onions, thinly sliced 8 cloves garlic, minced 4 stalks celery, chopped 2 small cans tomato paste 3 (14.5-ounce) cans diced tomatoes 1 tablespoon smoked paprika 1 tablespoon dried Italian seasoning 3 tablespoons Worcestershire sauce 1 quart beef broth Preheat the oven to 325F. Season steaks on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside. Add enough of the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add a few of the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, Italian seasoning, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for approximately 1 1/2 hours or until the meat is tender and falling apart. Cooked by Doris on April 13, 2011. Served with salad and mashed potatoes. Contributed to the FareShare Gazette by Art; April 17, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 10g Fat (38.8% calories from fat); 8g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1429mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates. |
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