Recipes Included On This Page Chicken Mole -- Low Fat Chicken Nuggets by Art Chipotle Dry-rub Shrimp "on the Bar*B" Coconut Crusted Lemon Muffins Cooking Corned Beef Brisket Cornmeal And Chili Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Mole -- Low Fat Recipe By :Family Circle Tasty Low Fat Recipe Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken drumsticks (1.6 kg) plain flour for dusting cooking oil, spray 1 large onion, finely chopped 2 cloves garlic, finely chopped 1 teaspoon ground cumin 1 teaspoon Mexican chili powder 2 teaspoons cocoa powder 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup (60ml/2 fl oz) water 440 g (14 oz) can tomatoes, roughly chopped 440 ml (14 fl oz) tomato puree 1 cup (250 ml/ 8 fl oz) chicken stock toasted almonds and chopped parsley, garnish. 1. Remove and discard the chicken skin. Wipe the chicken with paper towels and lightly dust with flour. Spray a large, deep, non-stick pan with oil. Cook the chicken for 8 minutes over high heat, turning until golden brown. Remove and set aside. 2. Add the onion, garlic, cumin, chili powder, cocoa, salt, pepper water to the pan and cook for 5 minutes, or until softened. 3. Stir in the tomato, tomato puree and chicken stock. Bring to the boil, add the drumsticks, cover, simmer for 45 minutes, or until tender. Uncover and simmer for 5 minute, until mixture is thick. Garnish with the almonds and parsley. Serve with kidney beans. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (31.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by L.Wright; 12 September, 2001. http://www.fareshare.net * Exported from MasterCook * Chicken Nuggets by Art Recipe By :Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves 1 cup buttermilk 1/2 teaspoon garlic pepper (with salt) 1 egg 3/4 cup water 1 cup all-purpose flour 1/2 cup House-Autry Hot and Spicy Breader 1 teaspoon garlic pepper (with salt) vegetable oil - for frying Pound each of the breast filets with a mallet until about 1/4" thick. Trim each breast filet into bite-sized pieces. Marinate in buttermilk and garlic pepper for at least an hour. Beat the egg and combine it with water in a small, shallow bowl. Stir. Combine the flour, breader, and garlic pepper in a one gallon size Zip Lock bag. Coat each piece with the flour mixture by shaking in the Zip Lock bag. Remove chicken pieces and place on a paper towel. Dredge each nugget in the egg mixture, coating well. Return each nugget to the flour/ seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture. After freezing, repeat the above coating process. Deep fry the nuggets in 375 degree oil for 10-12 minutes or until browned and crispy. (cook only about 9 at a time.) Drain on brown paper bags. Dip in barbecue, sweet-and-sour, or honey mustard sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 3g Fat (11.2% calories from fat); 34g Protein; 27g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 157mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 0 Fat. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 10 September, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Dry-rub Shrimp "on the Bar*B" Recipe By :The Surreal Gourmet Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound shrimp (uncooked, 12/15 count) 1 tablespoon dried oregano 1 tablespoon dried thyme 1 teaspoon lemon pepper, or dried lemon peel 1/2 teaspoon ground chipotle chili* 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt olive oil -- Cilantro Dipping Sauce: 1 cup lightly packed fresh cilantro leaves, stems discarded before measuring. 3 tablespoons freshly squeezed lime juice 1/2 cup sour cream *All of the hard work is done by the chipotle chili, which adds a unique smoky flavor to the shrimp. May be replaced with cayenne pepper, but only after you've been to hell and back searching for chipotle. :} Shell, clean, and devein shrimp. Leave the tails on for aesthetic reasons. Pat dry with a paper towel. In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking. Grill for 2 minutes per side, or until shrimp are no longer translucent. Brush both sides lightly with olive oil while cooking. Do not overcook. Serve hot, or at room temperature, with Cilantro Dipping Sauce. Pan method: Cover your smoke alarm with a damp dish towel before cooking the shrimp (but don't forget to uncover it after the smoke has cleared). Heat a dry, well seasoned iron skillet or nonstick pan over high heat. Wait until pan is smoking hot then place about ten shrimp in it so that each one has enough room to lie on its side. Cook for approximately 1- 1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook. Repeat as necessary to cook all shrimp. If your pans are old and sticky, add a few drops or spritzes of peanut or olive oil before cooking shrimp. The dry rub can be made ahead and stored in a sealed jar. If you are a fan of this recipe, make extra; it lasts almost indefinitely. The shrimp can be shelled and deveined up to a day in advance and refrigerated. Cilantro Dipping Sauce: Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and stir in sour cream. Refrigerate until ready for use. http://www.surrealgourmet.com Contributed to the FareShare Gazette by Art; 17 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 6g Fat (77.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 283mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net
	* Exported from MasterCook * Coconut Crusted Lemon Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1/2 cup coconut 1 Dash nutmeg 1/2 cup firmly packed brown sugar 3 tablespoons butter, melted 2 tablespoon flour Batter: 2 cups flour 1 egg 1 cup milk 1 tablespoon baking powder 3 tablespoon vegetable oil 1/2 teaspoon salt 1 tablespoon grated lemon peel 1/4 teaspoon nutmeg 1 tablespoon lemon juice In a small bowl, combine all crust ingredients. Divide mixture evenly among 12 well-greased muffin pan cups, pressing against bottoms and up sides of cups; set aside. In a large mixer bowl, combine flour, sugar, baking powder, salt and nutmeg; blend well. In a small bowl, beat egg with milk, oil, lemon peel and juice. Stir milk mixture into flour mixture. Spoon batter into muffin cups, filling two-thirds full. Bake in 400 deg. oven, 15 to 20 minutes. Remove muffins from pans; cool on wire racks. Best served warm. However, they do freeze well. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 6g Fat (29.4% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by ChefAlice; 23 September, 2001. www.fareshare.net * Exported from MasterCook * Cooking Corned Beef Brisket Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) The USDA does not recommend one particular cooking method as best. Following are methods from various sources. The cooking times are based on corned beef that is not frozen at the time of cooking. Whichever method you choose, be sure the beef reaches an internal temperature of at least 160 degrees F to ensure it is safely cooked. OVEN: Set the oven for 350 degrees F or no lower than 325 degrees F. Place brisket fat-side up. Barely cover the meat with water -- about one inch -- and keep the container covered throughout the cooking time. Allow about one hour per pound. STOVE TOP: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about one hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook to desired tenderness. SLOW COOKER: If using root vegetables, put them in the bottom of slow cooker. Cut brisket into pieces of like size to ensure thorough cooking. Place brisket on top of vegetables (if using) or in bottom of cooker. Add about 1-1/2 cups of water or enough to cover meat. Cover and cook on high setting for the first hour of cooking. Then cook for 10 to 12 hours on the low setting or 5 to 6 hours on high. Cabbage wedges may be added on top of the brisket during the last three hours of cooking. MICROWAVE: Calculate cooking time at 20 to 30 minutes per pound. Place brisket in a large casserole dish and add 1-1/2 cups of water. Cover with lid or vented plastic wrap and microwave on medium-low (30 percent power) for half the estimated time. Turn meat over and rotate dish. Microwave on high for remainder of time or until fork tender. Vegetables may be added during the final 30 minutes of cooking. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 11 September, 2001. http://www.fareshare.net * Exported from MasterCook * Cornmeal And Chili Muffins Recipe By :Family Circle Tasty Low Fat Recipes! Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces polenta -- (150 g) 1 tablespoon caster sugar -- (15 mL) [very fine granulated sugar] 6 ounces all-purpose flour -- (185 g) 1 tablespoon baking powder -- (15 mL) 2 tablespoons vegetable oil -- (30 mL) 1 lightly beaten egg 10 fluid ounces skim milk -- (315 mL) 10 ounces corn kernels -- (310 g/ 1 can) drained 4 spring onions -- finely chopped 1 small red chili pepper -- finely chopped All the muffin recipes from this book are cooked in 200 degrees celcius ovens or for your guys over there (400 F/Gas 6), with a light spray of cooking oil in the muffin tins. Combine (150g/ 5 oz) polenta and 1 tablespoon caster sugar in a large bowl. Sift together (185g/ 6 oz) plain flour and 1 tablespoon baking powder and add to the bowl. Mix and make a well in the centre. Stir in 2 tablespoons vegetable oil and 1 lightly beaten egg with (315ml/10 fl oz) skim milk in a jug, then pour onto the dry ingredients. Drain (310g/ 10 oz) can corn kernels and add to the mixture with 4 finely chopped spring onions and 1 finely chopped fresh small red chili. Stir together with a large metal spoon until just combined. Do not overmix. Spoon into the tin. Sprinkle the tops with a little extra polenta. Bake 20 mins, or until well risen and golden brown. Leave the muffins in the tin for 5 mins before turning onto a wire rack to cool. Contributed by L. Wright Recipes from Family Circle Tasty Low Fat Recipes! MC format by Hallie. Contributed to the FareShare Gazette by Leanne; 27 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 3g Fat (16.4% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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