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FareShare Gazette Recipes -- May 2011 - S's
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* Exported from MasterCook * Salmon with Lemon-Sour Cream Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 (6 ounce) thick salmon fillets, skinless 6 ounces lump crab meat, divided 4 slices smoked Gouda cheese 1/3 cup butter, melted 2 lemons, juiced - divided 1 8 ounces carton sour cream 1 tablespoon fresh dill, finely chopped 1/4 teaspoon salt 1/4 teaspoon white pepper 2 ounces capers in brine, drained Preheat oven to 350F (175 degrees C). Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crab meat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Brush a little of the melted butter on the bottom of 4 single-serving dishes. Place each fillet into one of the baking dishes. Mix the remaining melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over the salmon fillets. Bake until salmon is opaque and flakes easily, 30 minutes or as needed. In a bowl, mix the juice of the 2nd lemon with sour cream, dill, salt and pepper; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately. Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 50 Minutes Description: "Salmon fillets stuffed with smoked Gouda cheese and lump crabmeat are baked and served with a lemony dill-sour cream sauce. The presentation of each elegant fillet, baked in its own serving dish, adds to the specialness." Contributed to the FareShare Gazette by Art; May 1, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 525 Calories; 44g Fat (75.3% calories from fat); 30g Protein; 3g Carbohydrate; trace Dietary Fiber; 146mg Cholesterol; 1132mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat. Back to Recipe List * Exported from MasterCook * Skillet Turkey Tetrazzini Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound whole wheat pasta -- such as penne 10 ounces fresh spinach -- (1 bag) large leaves torn in half 1 tablespoon olive oil 1 pound turkey cutlets -- cut into 1/4" pieces 8 ounces sliced mushrooms -- (1 box) 1 small onion -- finely chopped 3/4 cup chicken broth 3/4 cup 1% low-fat milk 2 tablespoons cornstarch 1/2 cup frozen peas 3/4 cup freshly grated Parmesan cheese 2 tablespoons ground flaxseed Prepare the pasta according to package directions. Before draining, add the spinach and stir until wilted. Drain the pasta. In a large ovenproof skillet, heat the oil over medium-high heat. Add the turkey and cook, stirring frequently, for 3 to 4 minutes, or until no longer pink. Remove to a plate. Reduce the heat to medium-low and add the mushrooms and onion to the skillet. Cook, stirring frequently, for 5 minutes, or until softened. Add the chicken broth and bring to a boil. Preheat the broiler in a small bowl, combine the milk and cornstarch. Stir until the cornstarch dissolves. Stir into the broth mixture. Add the peas and bring to a boil, stirring frequently. Reduce the heat and simmer for 3 minutes, stirring frequently. Stir 1/2 cup of the cheese, turkey, and pasta into the sauce. Sprinkle with the flaxseed and remaining 1/2 cup of the cheese. Broil for 2 to 3 minutes or until the cheese melts. Makes 6 servings Prep time: 20 minutes Cook time: 30 minutes AuthorNote: Nothing is more comforting than a creamy stove-top casserole and this updated classic fits the bill perfectly. Just a quick pass under the broiler guarantees a wonderful, crunchy-topped finish. 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; May 8, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 4g Fat (14.4% calories from fat); 10g Protein; 39g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 167mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Chocolate Bread Pudding - 3 pts Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cubed Italian bread 2 1/2 cups fat-free evaporated milk 2 eggs 1/3 cup light brown sugar 1/4 cup cocoa 1 teaspoon vanilla extract Spray a 4-quart slow cooker with cooking spray. Add the bread cubes. In a medium bowl, whisk the evaporated milk, eggs, brown sugar, cocoa, and vanilla until the sugar and cocoa dissolve. Pour over the bread cubes. Cook for 5 hours on low or until the pudding no longer looks liquid. Serves 10 AuthorNote: Fat-free evaporated milk give this bread pudding a creamy texture, but it has several dozen fewer calories than heavy cream. Variations: Instead of white bread, use a mixture of white and whole wheat. Or add 1/2 cup coconut to the bread cubes. Or add 1/3 cup raisins or a mixture of dried fruit to the bread cubes. Or scrape a vanilla bean into the milk mixture for extra vanilla flavor. Description: "3 pts" Source: "Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010" S(Formatted by Chupa Babi): "Nov 2010" NOTES : Cooker: 4-quart Cook Time: LOW for 5 hours Contributed to the FareShare Gazette by Chupa Babi; May 1, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 1g Fat (13.8% calories from fat); 7g Protein; 13g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slow Cooker Chocolate Creme Brulee - 6 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fat-free evaporated milk 2 1/2 tablespoons cocoa 1/2 teaspoon vanilla extract 4 egg yolks 1/2 cup sugar 2 tablespoons brown sugar In a small bowl, whisk the evaporated milk, cocoa, vanilla, egg yolks, and sugar until the sugar dissolves. Pour the mixture into a small pan and bring it to a boil. Remove the pan from the heat and allow the mixture to cool. Divide it among four 5 to 6-ounce broiler-safe ramekins. Pour 1-inch of water into the bottom of an oval-6 quart slow cooker. Place the ramekins in the water. Cook on high for 3 hours or until the custard is set. Sprinkle each Creme Brulee with 1/2 tablespoon brown sugar. Place them under the broiler and broil until the sugar caramelizes. Serves 4 AuthorNote: This elegant dessert can be cooking away all through dinner. Vanilla Extract is Essential: When a recipe calls for vanilla, use real vanilla extract. Although real vanilla extract is more expensive than imitation, the flavor is far superior. Store vanilla extract in a cool,dark place to preserve the flavor. Description: "6 pts" Source: "Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010" S(Formatted by Chupa Babi): "Nov 2010" NOTES : Cooker: 6-quart Cook Time: HIGH for 3 hours Contributed to the FareShare Gazette by Chupa Babi; May 6, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 6g Fat (18.1% calories from fat); 13g Protein; 46g Carbohydrate; 1g Dietary Fiber; 217mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slow Cooker Teriyaki, Sesame, Chicken Wraps Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless skinless chicken thighs 1/2 cup teriyaki sauce 1 tablespoon finely chopped gingerroot 4 garlic cloves, finely chopped 1 tablespoon sesame seed 1 teaspoon toasted sesame oil 1/2 cup Hoisin sauce 12 flour tortillas (10-inch) 3/4 cup shredded carrots 1 medium bell pepper, cut into bite-size strips 1/2 cup sliced green onions (8 medium) 3/4 cup chow mein noodles Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken. Cover; cook on Low heat setting 7 to 8 hours. Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated. Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half. Contributed to the FareShare Gazette by David; 16 May 2011. www.fareshare.net ---> This sounds very yummy David. If you really want to cut back on the starch you might experiment with using lettuce leaves or other greens in place of the tortillas. When I was in South Carolina a few years ago Wendy's was serving their burgers like that and it was a pleasant change from having to wade through all the dough. Of course they have been using leaves in Asia since almost forever so it isn't really a new idea. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; 1g Fat (21.2% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 647mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spaghetti Supreme Recipe By : Shannon Donnan - Saskatoon, Saskatchewan Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bacon strips -- diced 1/4 pound ground beef 1 celery ribs -- chopped 1/2 large onion -- chopped 1/2 cup fresh mushrooms -- sliced 1/4 cup green pepper -- chopped 5 3/8 ounces canned condensed tomato soup -- undiluted 1/2 teaspoon Worcestershire sauce 1/8 teaspoon salt 1/2 dash pepper 2 ounces spaghetti or angel hair pasta -- cooked drained In a skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the drippings, cook beef, celery, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, Worcestershire sauce, salt, pepper and bacon; mix well. Stir in pasta. Cover and simmer for 20 minutes or until heated through. Yield: 2 servings. Source: "Taste Of Home Ground Beef Recipe Cards" Copyright: "Copyright 2005 Reiman Media Group Inc." NOTES : When friends and family rave about this skillet supper, I'm almost embarrassed to tell them how easy it is to prepare. I'm the oldest of 13 kids and have been cooking since I was 7. Bobbie's Note: was excellent. I added a shake of Italian seasoning. Contributed to the FareShare Gazette by Bobbie; 18 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 18g Fat (69.9% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spanish Rice With Ham Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine or butter 1 small green bell pepper -- chopped (1/2 cup) 2 cups fully cooked ham -- cubed 14 1/2 ounces Mexican style stewed tomatoes -- (1 can) 1 cup tomato juice -- or V-8 juice 1/2 cup frozen peas 1/4 cup water 2 tablespoons dried minced onion 2 tablespoons diced green chilies -- (optional) 1 cup quick-cooking rice Melt margarine in a large saucepan over Medium heat. Add bell pepper and cook until crisp-tender. Stir in ham, undrained stewed tomatoes, tomato juice, peas, water, onion and if used, chili peppers. Bring to boiling . Remove from heat and stir in uncooked rice. Let stand, covered, about 5 minutes or until rice is tender. Makes 4 servings. Source: "Better Homes and Gardens, Dinner On the Double, 20 Minute Dinners" S(MC Formatted by:): "Bobbie" Copyright: "(c) Meredith Corporation, 1996" NOTES : For a less spicy dish, use regular stewed tomatoes instead of Mexican style. Bobbie's Note: We really liked this a lot. Very easy with loads of flavor and a little spiciness. Contributed to the FareShare Gazette by Bobbie; 14 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 6g Fat (60.5% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Steak Tacos Recipe By : Tyler Florence Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mojo: 4 garlic cloves, minced 1 jalapeno, minced 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 tablespoons white vinegar 1/2 cup olive oil Pico De Gallo: 4 vine-ripe tomatoes, chopped 1/2 medium red onion, chopped 2 green onions, white and green parts, sliced 1 Serrano chile, minced 1 handful fresh cilantro leaves, chopped 3 garlic cloves, minced 1 lime, juiced 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 2 pounds flank or skirt steak, trimmed of excess fat Olive oil, for coating the grill Kosher salt and freshly ground black pepper 16 (7-inch) corn tortillas Shredded romaine or iceberg lettuce, for serving Chopped white onion, for serving Shredded Jack cheese, for serving 2 limes, cut in wedges for serving Mojo: In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar and oil. Shake it up really well to combine. Can be used as a marinade for chicken or beef or as a table condiment. Yield: approximately 1 1/4 cups Pico De Gallo: In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to marry. Yield: 2 cups. Steak: Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though or the fibers break down too much and the meat gets mushy. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas. Prep Time: 45 minutes Inactive Prep Time: 1 hour 5 minutes Cook Time: 20 minutes Serves: 4 servings (2 tacos per person) Contributed to the FareShare Gazette by Art; 30 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 41g Fat (99.5% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 470mg Sodium. Exchanges: 8 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Strawberry Tiramisu Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups strawberry jam or preserves 1/3 cup plus 4T Cointreau or Grand Marnier liqueur, divided 1/3 cup fresh orange juice 1 pound mascarpone cheese at room temperature 1 1/3 cups chilled whipping cream 1/3 cup granulated sugar 1 teaspoon vanilla 1 1 pint whole strawberries 2 packages lady fingers Whisk strawberry jam, 1/3 cup liqueur and orange juice in a cup. Place mascarpone cheese and 2 tablespoons of the liqueur in large bowl and stir until blended. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons of liqueur to soft peaks. Stir 1/4 of this mixture into cheese mixture until smooth. Then fold in remaining whipped cream mixture. Slice berries and sweeten to taste. In trifle dish, pour enough of the jam syrup mixture to cover bottom. Layer ladyfingers. Drizzle more syrup. Layer some of the cheese mixture. Then lady fingers, syrup, etc. until you have several layers. Top with sliced strawberry halves. Cover with plastic wrap and chill at least 8 hours or overnight. Contributed to the FareShare Gazette by Carol; May 7, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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