Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- October 2011 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Scallops with Red Pepper Sauce

Scarecrows on Sticks

Sweet Onion Noodle Cakes

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

      
 
 
 
 
 
* Exported from MasterCook *

Scallops with Red Pepper Sauce

Recipe By : Christine Hatt, Martins River, Nova Scotia
Serving Size : 2 Preparation Time :0:20
Categories : Volume 14-10 Oct 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces uncooked linguine
1/4 pound sea scallops -- (fresh or frozen)
sliced into thin rounds
1/2 cup red bell peppers -- diced
1 garlic clove -- minced
1/8 teaspoon crushed red pepper flakes -- (1/8 to 1/4)
1/8 teaspoon salt
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese

Cook linguine according to package directions. Meanwhile, in a large
skillet, sauté the scallops, red bell pepper, garlic, pepper flakes and
salt in oil until scallops become firm and opaque. Remove from the heat.

Drain pasta. Serve scallops mixture with linguine. Sprinkle with Parmesan.

Serves 2.

Source: "TOH Meals in Minutes - Recipe Cards"
S(Mc Formatting by): "Bobbie"
Copyright: "(c) 2007 Reiman Media Group, Inc."

NOTES : "When scallops season is open here in Nova Scotia, I use scallops
fresh from the ocean," explains Christine. "This dish is quick and easy yet
tastes delicious."
Round off this pasta dish with a veggie tossed salad and garlic cheese
bread.

Bobbie's Note: This was delicious! I used more than 1/4 pound of sea
scallops which I left whole, and added about 1/3 cup of chicken broth so it
wasn't dry.

Contributed to the FareShare Gazette by Bobbie; 1 October 2011.
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 105 Calories; 4g Fat (36.7% calories from 
fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 319mg 
Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Back to Recipe List
 
 
 
 
 
 
 

* Exported from MasterCook *

Scarecrows on Sticks

Recipe By : Company's Coming Holiday Entertaining by Jean Pare
Serving Size : 15 Preparation Time :0:00
Categories : Volume 14-10 Oct 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 wieners
Wooden picks - 12 to 18
1/4 cup all-purpose flour -- (50 mL)

2 eggs
3/4 cup club soda -- (175 mL)
2 tablespoons cooking oil -- (30 mL)
1 cup all-purpose flour -- (250 mL)
1 teaspoon salt -- (5 mL)
1/4 teaspoon pepper -- (1 mL)

Dry fine bread crumbs
Fat for deep-frying

Cut wieners into 2 or 3 pieces each. Push sticks into cut end of each
piece. Coat with flour. Set aside.

Beat eggs well. Add club soda, cooking oil, flour, salt and pepper. Beat
until smooth.

Dip each piece into the batter, roll in crumbs and drop gently, including
the pick, into hot oil (375F/190C) to cook until browned. Turn to brown
both sides. Drain on paper towels.

These may be put on a paper towel lined pan and kept warm in a 300F/150C
oven until all are finished.

Makes 12 to 18.

From Company's Coming Holiday Entertaining by Jean Pare; 1988.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 30 October 2011.
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 3g Fat (36.9% calories from 
fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 154mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.


Back to Recipe List
 
 
 
 
 
 
 

* Exported from MasterCook *

Sweet Onion Noodle Cakes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 14-10 Oct 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons salad oil
2 yellow onions -- julienned
1 pound thin spaghetti noodles -- cooked
3 egg whites -- beaten
1 tablespoon kosher salt
1 teaspoon black pepper

In large sauté pan, heat oil and add yellow onion. Sauté until golden brown
and caramelized.

Bring the water for spaghetti to a boil, add a little salt if desired and
cook the pasta until al dente, 4-5 minutes. Drain. Mix the eggs and
seasonings in a bowl, add the hot drained pasta and combine thoroughly.

Heat a nonstick skillet over medium-high heat, brush with oil, add 1/4 cup
of the pasta-egg mixture.

Spread the batter out with a spatula until thin; cook until golden-brown, 1
to 2 minutes. Turn and cook the other side. Keep pancakes warm on a baking
sheet in a 350-degree F oven. Don't stack or cover or they will lose their
crispness.

Makes 6 servings.

Cuisine: "Italian"
Source: "Detroit News"
S(Formatted by Chupa Babi): "June 2011"

Contributed to the FareShare Gazette by Chupa; 14 October 2011.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 103 Calories; 9g Fat (78.1% calories from 
fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 969mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!