Recipes Included On This Page Spanish Sardines Spanish Sausage and Capsicum Spanish Tomato Toast Spiced Nuts Spicy Pork Chili Spicy Sweet Potato Won Tons Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Spanish Sardines Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small tins sardines in spring water 1 green onion, chopped 1/2 green capsicum 1/2 red capsicum black pepper salt sherry vinegar or dry white wine olive oil sourdough, thinly sliced Spanish smoked paprika Drain the sardines. Put chopped onion and capsicum into a glass bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir. Lay drained sardines onto a plate and sprinkle over the marinade. Cover the plate with plastic and put in the fridge for about two hours to let the flavours meld. Grill slices of bread until crispy, then place the sardines with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika, add garnish and serve. (Note: the Spanish smoked paprika is very strong, so use a very light sprinkle -far less than you would salt.) Further information: Chorizo sausage is available from continental delicatessens and some supermarkets. Spanish Smoked Paprika is available from delicatessens for about $7 a tin. (c) Burke's Backyard 28/1999 Burke's Backyard, PO Box 929 Willoughby, NSW 2068 Contributed to the FareShare Gazette by Sundarah 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Spanish Sausage and Capsicum Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chorizo sausage olive oil 1 green capsicum sherry vinegar continental parsley, roughly chopped Chop sausage into bite size chunks. Put olive oil into a fry pan and fry sausage on high heat, letting the fat from the sausage come out into the oil. Cut the green capsicum into bite size squares. Turn the sausage and add the capsicum to the pan. Add a splash of good vinegar and the parsley and then give everything a final toss. Skewer pieces of sausage and capsicum with toothpicks, put onto a warm plate and serve. Contributed to the FareShare Gazette by Sundarah 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Spanish Tomato Toast Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sourdough olive oil 1 clove garlic 1 ripe tomato salt Slice bread thickly, add some olive oil and grill or fry the bread until crisp. Turn once. As soon as you remove the bread from the heat cut the clove of garlic and rub over while the bread's still hot. Take a very ripe tomato, crush it all over the top and then add a sprinkling of salt and a little extra olive oil. - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net
	* Exported from MasterCook * Spiced Nuts Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Half a cup (2 oz/60 g) pecan halves Half a cup ( 2 oz/60 g) walnut halves One third of a cup (1 Half a oz/45 g) unsalted cashews One third of a cup (1 Half a oz/45 g) unsalted peanuts 2 tablespoons vegetable oil 1 teaspoon curry powder Half a teaspoon chili powder Salt to taste Preheat oven to 350 degrees F (180 degrees C). Combine nuts in a large bowl. Heat oil in a pan over moderate heat. Stir in curry powder and chili powder. Heat until aromatic. Pour oil over nuts and cover completely by stirring. Place nuts on a large baking sheet. Roast in the oven for 15 minutes, stirring occasionally. Serve warm or at room temperature. Store in a sealed jar. Contributed to the FareShare Gazette by Sundarah 2 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 28g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Spicy Pork Chili Recipe By : Serving Size : 0 Preparation Time :1:15 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons vegetable oil 3/4 pound boneless pork loin cut into 1-inch cubes 1/2 medium onion -- coarsely chopped 1/2 medium green bell pepper -- coarsely chopped 1 clove garlic -- minced 1 1/2 teaspoons all purpose flour 1/2 pound canned whole peeled tomatoes -- crushed 1/2 pound canned red kidney beans 1/2 cup tomato sauce 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried crushed red pepper -- or to taste 3/4 cup shredded cheddar cheese 4 flour tortillas -- (optional) warmed Prep: 15 min, Cook: 1:00. Heat oil in a Dutch oven or heavy nonreactive pot over medium high heat. Sauté next 4 ingredients 5 - 7 minutes until pork is browned. Sprinkle flour over mixture and mix thoroughly. Stir in remaining ingredients, except cheese and tortillas. Simmer uncovered 1 hour. Serve sprinkled with cheese over tortillas, if desired. The recommended wines are: Burgundy, Chardonnay, or Pinot Blanc. Contributed to the FareShare Gazette by Art; 9 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1666 Calories (kcal); 60g Total Fat; (31% calories from fat); 63g Protein; 224g Carbohydrate; 89mg Cholesterol; 3545mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Spicy Sweet Potato Won Tons Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Sweet potatoes 6 tablespoon Minced fresh ginger 1 c Chopped cilantro 6 Serrano chiles, seeded, -minced 1/2 teaspoon Salt 32 Round won- ton wrappers 1 c Canola oil Bake potatoes in a 375 degrees oven for 1 hour, or until very soft. Cut in half and scrape flesh into a bowl. (You should have about 2 cups.) Add ginger, cilantro, chiles and salt; mix well. Place 1 tablespoon filling in a won-ton wrapper. Brush a little water around rim of wrapper, fold in half (forming a half- moon); press edges of won ton together to seal. Set aside on waxed paper and cover with a damp towel. Repeat until all the won tons are filled. Pour oil into a wok; place over medium-high heat until oil sizzles when a drop of water hits it. Reduce heat to medium and, using tongs, slip a few won tons at a time into the oil. Fry for 1 minute, or until won tons are golden and slightly puffed. Turn and fry 30 or 40 seconds. Remove to paper towels to drain. Repeat with remaining won tons. Serve hot. Contributed to the FareShare Gazette by Sundarah 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2446 Calories (kcal); 219g Total Fat; (79% calories from fat); 8g Protein; 120g Carbohydrate; 0mg Cholesterol; 1139mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates

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