Recipes Included On This Page Sautéed Trout Stuffed with Garlic, Chile and Toasted Pecans Shipwreck Shrimp Bisque Slow Cooker Portuguese Chicken Spring Salmon with Blood Orange Hollandaise (Gail Hall) Stuffed Zucchini Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sautéed Trout Stuffed with Garlic, Chile and Toasted Pecans Recipe By : An Appetite for Passion Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Relish** 3 large tomatoes -- stemmed and finely chopped 1 small red onion -- chopped fine 1 tablespoon minced garlic 2 tablespoons fresh lime juice 3 tablespoons chopped fresh parsley 2 tablespoons virgin olive oil Salt and freshly ground black pepper to taste 4 trout -- (12 ounces each) cleaned and totally boned or semi-boned with head and tail left on 2 tablespoons virgin olive oil 1 tablespoon minced garlic 2 tablespoons minced red or green chile pepper 2 tablespoons chopped fresh cilantro 1/4 cup pecans -- toasted at 400F for 4 minutes and roughly chopped 1/2 cup all-purpose flour Salt and freshly ground black pepper to taste 1/4 cup virgin olive oil In a medium-sized bowl, combine all the relish ingredients and mix well. Set aside. (May be kept, covered and refrigerated, for 3 days.) Place the trout on a work surface. Combine the olive oil, garlic, chile, cilantro and pecans. Spread the trout open and stuff one quarter of this mixture into the cavities. In a large bowl or baking pan, mix the flour, salt and pepper well. Dredge the trout lightly in this flour mixture, shaking off any excess. In your largest sauté pan, heat the oil over medium heat until hot but not smoking. Place the trout gently in the pan, turn the heat up to medium-high and cook for 4 to 5 minutes per side or until golden brown and opaque throughout. Remove the trout from the pan and serve topped with a generous helping of the tomato relish. Serves 4. Editors' comment. "Trout is a sweet and supple fish, as cleanly delicious as anything that dwells in the water. It is also the perfect size for serving whole to a single person, a presentation that always smacks of luxury and sensuous banquets. Enhanced with a stuffing of heady garlic, piquant chiles and rich toasted pecans, the fish is then topped with a tart and herbaceous fresh tomato relish for a true feast of flavors." Adapted from Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby. From An Appetite for Passion Cookbook edited and compiled by Ivana Lowell and Lisa Fine; 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 25 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 510 Calories; 38g Fat (65.6% calories from fat); 21g Protein; 23g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 57mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat. Back to Recipe List * Exported from MasterCook * Shipwreck Recipe By : adapted from a recipe by Michelle Germain Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sliced onion Sliced potatoes -- cooked or uncooked Salt Pepper Paprika Garlic powder 2 pounds ground beef -- uncooked 1/2 cup uncooked rice 1 cup chopped celery 1 can tomato soup Water Grease a Dutch oven pan. Spread a layer of sliced onion in the bottom of the pan. Add a layer of sliced potatoes 2 inches thick. Sprinkle the salt, pepper, paprika and garlic powder over the potatoes. Spread the ground beef over the potatoes then the rice and the chopped celery. Mix one can of tomato soup with 1 can of boiling water and pour on top. Cover and cook for 2 hours at 350F. Contributed by Michelle Germain to Cook Book II of The Record; Fort Saskatchewan, spring 1982. MC format by Hallie. Hallie's comments: Very good. I had made a note beside the recipe that says 'if cooked in microwave use 50% power for 1 hour and either omit rice and celery or put it between the potato layer and the meat layer'. Of course, this was back in 1982 and microwave ovens have changed incredibly since then. Contributed to the FareShare Gazette by Hallie; 2 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 30g Fat (75.8% calories from fat); 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat. Back to Recipe List * Exported from MasterCook * Shrimp Bisque Recipe By : Originally from EatingWell Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Shrimp Bisque: 2 pounds shrimp -- shell-on 2 onions chopped -- divided 2 carrots peeled and sliced 2 stalks celery (with leaves) sliced 4 garlic cloves -- sliced 1 cup dry white wine 1 teaspoon black peppercorns 2 bay leaves 6 cups water 2 tablespoons extra-virgin olive oil 8 ounces mushrooms -- wiped clean and sliced (about 3 cups) 1 green bell pepper -- chopped 1/2 cup chopped scallions 4 tablespoons chopped fresh parsley 1/2 cup all-purpose flour 3 cups low-fat milk 1/2 cup reduced-fat sour cream 1/2 cup dry sherry 2 tablespoons lemon juice 1/2 teaspoon salt Freshly ground pepper to taste 1 Dash hot sauce A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque. A dollop of reduced-fat sour cream is all you need for a luxurious finish. Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate. Combine the shrimp shells with about half the onion, all the carrot, celery, garlic, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 3 cups. Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through — do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce. Make Ahead Tip: Cover and refrigerate for up to 1 day. Active Time: 40 Minutes Total Time: 1 Hour 10 Minutes Yield: 6 servings, 2 cups each Contributed to the FareShare Gazette by Art; 11 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 7g Fat (25.6% calories from fat); 33g Protein; 15g Carbohydrate; 2g Dietary Fiber; 230mg Cholesterol; 421mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Portuguese Chicken Recipe By : Martha Rose Shulman Serving Size : 9 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour 1 tablespoon Adobo seasoning [Goya brand at my local supermarket] 1 whole chicken -- cut up and skinned vegetable oil 1 pound fresh chorizo 1 onion -- diced 1 green pepper -- chopped 6 garlic cloves -- chopped 1 pinch cloves 1 pinch red pepper flakes 1 small can diced tomatoes 1 small can chicken broth 1 cup white wine 1/2 cup snipped parsley leaves 2 diced potatoes 1 cup sliced green olives Salt and black pepper -- to taste cooked white rice -- for serving Toss the chicken in the seasoned flour (mixed with the Adobo seasoning), ensuring the pieces are well coated. Heat oil in a large cast iron skillet over medium heat. When the oil is hot, add the chicken and cook til golden brown on each side. Remove chicken and place in slow cooker. Remove a little cooking oil and set aside. Add the chorizo to the skillet and cook til browned. Add the onions and green pepper. Cook a few minutes. Add the garlic and cook for a few seconds. Stir in spices. Add tomatoes, broth and wine and stir, ensuring that bottom is scraped to loosen browned bits. Pour chorizo mixture over chicken in slow cooker. Cook on high 3 hours or low 6 hours. Remove chicken pieces and discard any skin, bones and gristle. Add potatoes and olives and cook 1 hour more. Return shredded chicken to cooker with parsley and heat through. Taste and adjust as desired. Serve chicken and sauce atop rice. If you prefer a thicker sauce (gravy) use reserved oil and any remaining flour mixture and make a roux to stir into the cooker at the end. Serves 8 to 10. Cuisine: "Iberian" Source: "By Shannon Wendt, Flint Cooking Examiner" S(Formatted by Chupa Babi): "March 2012" Contributed to the FareShare Gazette by Chupa; 16 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 26g Fat (56.7% calories from fat); 31g Protein; 14g Carbohydrate; 1g Dietary Fiber; 151mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Spring Salmon with Blood Orange Hollandaise (Gail Hall) Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 tablespoon unsalted butter 4 spring salmon steaks or fillets* (bones removed) -- six ounces each Salt and pepper to taste Blood Orange Hollandaise (see recipe below) 2/3 cup unsalted butter 4 egg yolks 2 tablespoons blood orange juice 1/4 teaspoon sea salt 1 dash cayenne pepper Heat an oven proof** skillet on high heat. Reduce to medium high heat and add olive oil and butter. When oil is hot and butter melted, add salmon fillets and sprinkle with salt and pepper. Pan fry until golden brown, turn and season and continue to pan fry until golden brown (about 5 minutes). At this point you can reduce the heat to low, cover and continue to cook on top of the stove for 10 to 15 minutes, or place in a preheated 400F. oven for 10 to 15 minutes. Yield: 4 entrées. Blood Orange Hollandaise Sauce (an easy version) Melt butter. Place remaining ingredients in a blender, cover and whip. At once pour butter in a steady stream through the top of the blender. Stop motor as soon as all butter has been added. Yield: approximately 1 cup. Gail's notes: * ... if you are interested in knowing more about the fish you want to consume, buy it from someone who knows what they are selling. I learnt quite a bit about spring salmon when I purchased it for this recipe. Spring salmon can come in two colours - pink and white. The pink colour means the fish have eaten shrimp which gives them that colour. White spring salmon live father out in the ocean and eat other fish (not shrimp), which keeps the flesh white. Whether it is pink or white, spring salmon has a delicate flavour, is part of the Chinook species of salmon and is named spring salmon as it is available early in the spring season. ** The best oven-proof skillet is completely metal with a metal handle. Do not use Teflon and if using a metal frying with a plastic or wooden handle, cover it well with aluminum foil. Gail comments, "March is the month for recipes that inspire spring and what better way to do that than with spring salmon. This recipe was inspired by a menu tasting I had the privilege to be part of at Sutton Place Hotel for Theatre Network's upcoming Spring Fling fundraiser on March 26. The juice from the blood oranges creates a 'pink' shade and softer flavour for the hollandaise, than when using traditional lemon juice." This recipe is from Gail Hall and is shared with her permission. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 March 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 42g Fat (96.5% calories from fat); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 303mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 8 Fat. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Stuffed Zucchini Recipe By : The Christmas Cookie Killer by Livia J. Washburn Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-03 Mar 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- (not virgin) 1/2 medium yellow onion -- diced 1 tablespoon minced garlic 1/2 cup diced red bell pepper 1 cup peeled and diced eggplant Salt Pepper 1 tablespoon chopped basil 2 tablespoons minced fresh parsley 1 cup diced tomatoes 1 cup grated mozzarella cheese 1/4 cup grated Parmesan cheese 3 slices whole wheat bread -- cubed 4 zucchinis -- whole -- (6- to 8-inch size) Heat olive oil in a sauté pan over medium-high heat. Add onion, garlic and bell pepper; sauté until tender (about 3 minutes) stirring frequently. Add the eggplant, season lightly with salt and pepper, continue to cook for 10 more minutes. Add the herbs and tomatoes and cook for 3 to 5 minutes more. Add mozzarella and Parmesan cheese and bread cubes; remove from the heat and allow to cool. While the stuffing cooks, prepare the zucchini. Wash them well and slice them in half lengthwise. Hollow out the center of the zucchini. You can use a spoon to scoop out the seeds and pulp. Leave at least 1/4 inch of flesh. If the pulp and seeds won't come out easily, use a knife. When the zucchini halves have been hollowed out and the mixture has cooled enough, spoon the stuffing mixture into them so each one is fairly full. Place the zucchini in a baking dish and bake at 400F. for 10 to 15 minutes or until the flesh of the zucchini is cooked. Test for doneness by poking with a toothpick. Note: If you prepared this recipe ahead of time, cook a little longer at 325F. until zucchini is cooked and stuffing is heated through. Cut into 1/2-inch slices, holding the slices together, then transfer each zucchini half together to a serving dish. Serves 8. From The Christmas Cookie Killer by Livia J. Washburn, 2008. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 5g Fat (51.1% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

Back to Recipe List

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.