Recipes Included On This Page Fancy Chicken Broil Fishcakes with Spicy Cucumber Relish - Asian Frangelico Tiramisu - Italian Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Fancy Chicken Broil Recipe By : Dorothy Weirick, Cottonwood H. S., Salt Lake City, UT Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breast halves 1 tablespoon lemon juice 1 garlic clove -- minced 1/4 cup oil 2 tablespoons soy sauce 1/2 teaspoon ginger 2 tablespoons sesame seeds Place chicken in bowl. Sprinkle with lemon juice. Mix garlic, oil, soy sauce and ginger in small bowl. Pour over chicken. Let stand for 30 minutes. Drain, reserving marinade. Place on rack in broiler pan. Broil for 30 minutes, brushing occasionally with marinade. Turn chicken over; baste. Broil until tender. Sprinkle with sesame seeds. Broil until sesame seeds are golden. Source: "The Just for Two Cookbook, Favorite Recipes of Home Economics Teachers" S(MC Formatted by:): "Bobbie" Copyright: "(c) 1985 Great American Opportunities, Inc., ISBN 0-87197-195-X" NOTES : This slightly oriental flavored chicken was delicious. I didn't have the time to wait for 30 minutes, so cooked the chicken is a little of the basting sauce in the microwave for 2-3 minutes before broiling. I used boneless, skinless chicken thighs. Contributed to the FareShare Gazette by Bobbie; 21 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 557 Calories; 45g Fat (72.8% calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 1122mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat. Back to Recipe List * Exported from MasterCook * Fishcakes with Spicy Cucumber Relish - Asian Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces skinless white fish fillets 9 ounces large shrimp -- peeled and deveined 1 tablespoon Thai red curry paste 1 kaffir lime leaf -- finely shredded, OR finely grated zest of 1 lime 1 tablespoon chopped cilantro 1 medium egg 1 teaspoon brown sugar 1 teaspoon fish sauce 1 pinch sea salt 1/4 cup fine green beans -- trimmed and thinly sliced To shallow fry: -- vegetable oil Spicy Cucumber Relish: 1 cucumber 1/2 small red chile -- seeded and thinly sliced 1 shallot -- peeled and sliced 1/4 cup freshly squeezed lime juice -- (juice of 2 limes) 2 tablespoons superfine sugar 1/2 teaspoon sea salt 2 tablespoons water -- to 3 tablespoons 1 handful fresh cilantro -- small handful, roughly chopped 1 handful fresh mint -- small handful, roughly chopped First, make the spicy cucumber relish. Peel the cucumber and quarter lengthwise, then scoop out the seeds in the center with a teaspoon. Thinly slice the cucumber on the diagonal and place in a large bowl. Add the chile and shallot, toss to mix, and set aside. Put the lime juice, sugar, salt, and water into the small saucepan and bring to a simmer, stirring well to dissolve the sugar. Let simmer for a few minutes until slightly thickened, then set aside to cool completely. Put all the ingredients for the fish cakes, except the green beans and oil, into a food processor and pulse to a finely chopped wet paste. Do not over process, as you want to keep some texture to the fish cakes. Scrape the mixture into a bowl and stir in the green beans. To check the seasoning, cook off a little ball of mixture in an oiled pan and taste, then adjust the seasoning of the uncooked mixture accordingly, adding a little more salt and/or sugar as necessary. With wet hands, shape the mixture into small patties about 2 inches in diameter, each from about 2 tablespoonfuls of mixture. Heat a 3/4 to 1 1/4-inch depth of oil in a deep skillet or wok. Shallow-fry the patties in batches for 1 to 2 minutes on each side, until golden brown. Drain on a tray lined with paper towels and keep warm in a low oven while you cook the rest. When the fish cakes are all cooked, pour the dressing over the cucumber relish and stir in the chopped herbs. Serve the fish cakes hot, with the cucumber relish on the side. Make 10 to 12 fish cakes AuthorNote: Curried shrimp and white fish cakes are a real treat, but you do need to enjoy them fresh cooked, as they do not reheat well. Also, to ensure the patties have an interesting texture, it is important to avoid over blending the fish and shrimp mixture. Cuisine: "Asian" Source: "Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010" S(Formatted by Chupa Babi): "Dec 2010" Contributed to the FareShare Gazette by Chupa Babi; May 3, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 1g Fat (22.6% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Frangelico Tiramisu - Italian Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup espresso coffee -- or 8 teaspoons espresso powder dissolved in about 1 cup boiling water 1 cup Frangelico hazelnut liqueur -- plus more for filling For filling: 2 eggs -- separated 1/3 cup superfine sugar 1/4 cup Frangelico hazelnut liqueur 2 cups mascarpone cheese -- about 1 pound 30 ladyfinger cookie -- (savoiardi cookies), approx. 14 ounces 3/4 cup chopped roasted hazelnuts 3 teaspoons unsweetened cocoa powder Combine the coffee and 1 cup Frangelico in a pitcher, and allow to cool if the coffee is hot. Whisk the egg whites till frothy. In a separate bowl, beat the yolks and sugar with the 1/4 cup Frangelico for the filling. Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again. Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough lady fingers for a layer, about 4 at a time, into the liquid, coating both sides. Line your tiramisu dish with a layer of soaked lady fingers; they should be damp, but not falling to pieces (though it wouldn't matter if they did). Pour any leftover liquid from the dipping process over the layer you have made. Put half the mascarpone mixture on top of the soaked cookies and spread to make an even layer. Pour the remaining coffee and Frangelico mixture from the pitcher into the shallow bowl and make another, final layer of lady fingers, dipping as before and layering on top of the mascarpone in the dish. Pour any leftover liquid over the lady finger layer, and cover with an additional layer of mascarpone. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator. When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap. Mix the chopped roasted hazelnuts with 2 teaspoons of the cocoa powder and sprinkle this over the top layer of mascarpone. Then dust with the final teaspoon of cocoa powder, pushing it through a strainer for lighter coverage, over the tiramisu. The tiramisu can be made 1-2 days ahead and stored in the refrigerator. It will keep for up to 4 days in total and leftovers should be refrigerated immediately. The tiramisu can be frozen for up to 3 months. Wrap the tiramisu (without hazelnut and cocoa topping) in double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and top with nuts and cocoa, as directed in recipe. Serves 12 Cuisine: "Italian" Source: "Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson, 2010" S(Formatted by Chupa Babi): "Jan 2011" Yield: "1 9-inch square pan" Contributed to the FareShare Gazette by Chupa Babi; May 7, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 12g Fat (54.5% calories from fat); 5g Protein; 18g Carbohydrate; trace Dietary Fiber; 162mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

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