Recipes Included On This Page Macadamia Nut Encrusted Mahi Mahi Mango Pie Martha's Carrot Cake Michelle's Blonde Chicken Chili Mr. Food's Minestrone Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Macadamia Nut Encrusted Mahi Mahi Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Mahi Mahi fillets 2 cups Macadamia Nuts -- (chopped) 2 cups seasoned flour -- (any seasonings plus salt and pepper) 2 cups egg wash [2 eggs + 1 c. water] 1 tablespoon butter In a food processor, chop the macadamia nuts into desired size for coating. If you want to extend the coating, mix the chopped nuts with seafood breading (equal amounts). Cut the fish into serving size pieces. Dip the pieces into seasoned flour then into an egg wash, then coat with the chopped nuts. Pat the coating onto the fish getting a nice covering on both sides. Saute in clarified butter until golden brown on both sides. From http://www.freshfish4u.com Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 18 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 991 Calories; 105g Fat (88.8% calories from fat); 11g Protein; 18g Carbohydrate; 12g Dietary Fiber; 16mg Cholesterol; 65mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 20 Fat. * Exported from MasterCook * Mango Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For crust 2 1/2 cups unbleached flour 3 tablespoons confectioner's sugar 1 teaspoon salt 1 teaspoon lemon zest 1 stick butter -- chilled 1/2 cup vegetable shortening -- chilled 1/3 cup ice cold water -- (to 1/2 cup) 1/4 cup finely chopped almonds 1 tablespoon unbleached flour -- toasted For Filling 5 cups mangos -- (4 or 5 large) peeled and cut into 1/2" slices 1/2 cup granulated sugar 1 tablespoon almond extract 2 teaspoons cinnamon 2 teaspoons flour -- (or more depending on how wet mixture is) 1 teaspoon lemon zest 2 teaspoons lemon juice or lime juice 1 egg -- beaten with 2 tablespoons water Whipped cream or ice cream -- for garnish Preheat oven to 350 degrees. Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly. Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted. Serve warm with fresh whipped cream or a scoop of ice cream. Description : "Recipe courtesy of Victoria Elliot" Contributed to the FareShare Gazette by Jennie; 25 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 486 Calories; 25g Fat (45.6% calories from fat); 5g Protein; 62g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 393mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 5 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Martha's Carrot Cake Recipe By :13 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1 tsp salt 2 tsp apple pie spice [Original: 1 tsp nutmeg 1 tsp cinnamon, and 1 tsp mace] 1 1/2 tsp baking soda 2 tsp baking powder 1 1/2 cups vegetable oil -- ** [I used 1 cup] 4 eggs -- slightly beaten [I used 3 as my hens are laying BIG eggs these days.] 2 cups raw grated carrots 1 cup diced peaches -- or pineapple 1 cup chopped nuts -- (I left out) **Frosting** 8 oz cream cheese -- softened [I only had 4 oz] 1 lb confectioner's sugar [I cut this by 1/2 also] 1 tsp vanilla extract 12 Tablespoons butter or margarine -- (I forgot this!) Sift dry ingredients together, add rest of cake ingredients and mix well. Pour into greased and floured bundt pan or 9 x 13 pan and bake at 325F for 30 min to 1 hour, depending on how much liquid is in your fruit. I took the whole hour. Cool before frosting My frosting was only a top glaze but it still came out fine over a bundt cake. Since I didn't add any butter and it was fine, you probably could use 'some' of the butter called for and get a more spreadable, flowing frosting that would make the cream cheese blend go a little farther. (try it with 1/2 the butter called for) Contributed to the FareShare Gazette by Martha <flylo@txc yber.com>; 2 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9508 Calories; 644g Fat (59.8% calories from fat); 90g Protein; 884g Carbohydrate; 21g Dietary Fiber; 1369mg Cholesterol; 7319mg Sodium. Exchanges: 14 1/2 Grain(Starch); 8 1/2 Lean Meat; 123 1/2 Fat; 44 Other Carbohydrates. * Exported from MasterCook * Michelle's Blonde Chicken Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3 pounds skinless boneless chicken breast halves - cubed 1 cup chopped onion 2 cups chicken broth 8 ounces chopped green chile peppers [two 4-ounce cans] 72 1/2 ounces great northern beans -- undrained [5 14.5-ounce cans] 1 tablespoon garlic powder 1 tablespoon ground cumin 1 tablespoon dried oregano 2 teaspoons chopped fresh cilantro 1 teaspoon crushed red pepper 1. In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside. 2. In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired. Makes 10 cups Prep Time: 30 Minutes Cook Time: 30 Minutes Ready in: 1 Hour Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 6 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 729 Calories; 4g Fat (5.0% calories from fat); 46g Protein; 131g Carbohydrate; 42g Dietary Fiber; 0mg Cholesterol; 183mg Sodium. Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Mr. Food's Minestrone Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package elbow macaroni -- (8 oz.) 1/3 cup olive oil 3 tablespoons balsamic vinegar 1 teaspoon salt 2 large tomatoes -- cut into 1/2" chunks 1 10 ounce package frozen green beans -- thawed, well drained 1 16 ounce can kidney beans -- rinsed and drained 1 small red onion -- halved, thinly slice 1/2 cup chopped fresh basil 3/4 cup shredded Parmesan cheese -- (3 ounces) 1. Cook the macaroni according to the package directions; drain. 2. In a large bowl, whisk together the olive oil, vinegar, and salt. Add the tomatoes, green beans, kidney beans, onion, and basil; toss well, then stir in the pasta and Parmesan cheese. 3. Serve warm, or cover and chill until ready to serve. Serves 10 to 12 Source : "Mr. Food TV Show, Air date: July 23, 2001." S(MC formatting by): "bobbi744@acd.net" Copyright : "© 2001 Ginsburg Enterprises Incorporated; all rights reserved" NOTES : This was very good and easy. I think it needs more flavor, so I added extra salt and a little black pepper. Contributed to the FareShare Gazette by Bobbie; 31 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 8g Fat (29.3% calories from fat); 12g Protein; 31g Carbohydrate; 11g Dietary Fiber; 4mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

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