Recipes Included On This Page Tagliatelle with Spinach and Peas Tahitian Chicken with Peanut Butter Mango Sauce Texas Terminator Salad with Tomato and Avocado Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tagliatelle with Spinach and Peas Recipe By :Fast Vegetarian; 1998 Serving Size : 4 Preparation Time :0:25 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams fresh tagliatelle -- (1 pound) or fettuccine 40 grams butter -- (1 1/4 ounces) 2 leeks -- thinly sliced 1 milliliter ground nutmeg -- (1/4 teaspoon) 130 grams frozen baby peas -- (1 cup/4 1/2 oz) 25 milliliters dry white wine -- (2 tablespoons) 250 milliliters cream -- (1 cup/8 fl.oz.) 25 grams grated Parmesan cheese -- (1/4 cup/3/4 oz.) 100 grams spinach -- (3 1/2 oz.) washed and trimmed Cook the pasta in a large pan of boiling water for 3 to 5 minutes or until just tender. Drain, set aside and keep warm. Meanwhile, heat the butter in a pan. Add the leek and nutmeg; cover and cook over low heat for 5 minutes, shaking the pan occasionally. Add the peas and wine, then cook, covered, for 3 minutes. Add the cream and season with salt and freshly ground black pepper. Bring to the boil and cook for about 3 minutes. Stir in the Parmesan and spinach; cover and remove from the heat. Divide the pasta among serving bowls and spoon the sauce on top. Ready to eat in 25 minutes. From Fast Vegetarian; Murdoch Books; 1998; ISBN 0-86411-715-9. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 September, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 26g Fat (79.3% calories from fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat. * Exported from MasterCook * Tahitian Chicken with Peanut Butter Mango Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients for Chicken: 3 boneless skinless chicken breast halves 2 Tbsp peanut oil 1/4 teaspoon salt 1/8 teaspoon pepper Ingredients for Sauce: 3/4 cup mango chutney 3/4 cup crunchy peanut butter 1 tsp curry powder 1/2 tsp Dijon mustard 1 garlic clove -- crushed 1 Tbsp honey 2 Tbsp oil 2 Tbsp hot water -- (2 to 4) * To cut down on the number of ingredients, omit the honey and the mustard and just use 1 Tbsp honey mustard Directions for Chicken: 1. Preheat the broiler or grill 2. Cut each chicken breast half in two, making six pieces 3. Brush the chicken with the oil and sprinkle with the salt and pepper 4. Cook about 4 inches from the heat for about 8 minutes each side, or until cooked through Directions for Sauce: 1. Coarsely chop any pieces of fruit in the chutney and return to the liquid. 2. Combine the chutney with peanut butter, curry powder, mustard, garlic, honey and oil. Add water to thin, and heat until melted. 3. Spread the sauce over the grilled chicken. Makes 6 servings (since the average size of a chicken breast is 6 ounces. The size of a healthy serving is 3 ounces, about the size of a deck of cards.) Recipes courtesy of The Peanut Butter Diet © 2001. MC formatted by Hallie. Contributed to the FareShare Gazette by Robin; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 26g Fat (64.8% calories from fat); 21g Protein; 10g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 290mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Texas Terminator Salad with Tomato and Avocado Recipe By :Edmonton Journal Food Section; January 1996; Judy Schultz Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves [about 1 1/4 pounds/500 grams] 1/4 cup peanut oil -- (50 mL) 2 flour tortillas -- (10-inch size) cut into 1/4-inch strips 3 tablespoons olive oil -- (45 mL) 1 tablespoon grated lime rind -- (15 mL) 2 tablespoons lime juice -- (30 mL) 1 tablespoon hot sauce -- (15 mL) [or more] 1 garlic clove -- minced 3/4 teaspoon salt -- (3 mL) 1/2 teaspoon ground black pepper -- (2 mL) 3 green onions -- thinly sliced 1/4 cup finely chopped cilantro -- (50 mL) 1 large tomato -- cut into 1/2-inch chunks 1 large avocado -- peeled seeded and cut into 1/2-inch chunks In a large saucepan, place the chicken breasts in 4 cups (1 Liter) cold water. Bring to a boil, cover and cook over medium heat for 6 to 8 minutes. Transfer chicken to a plate and set aside. In a skillet over medium-high heat, heat the peanut oil until very hot. Cook tortilla strips in small batches until lightly browned. With a slotted spoon, remove to paper towels to drain. In a large bowl, whisk together olive oil, lime zest, lime juice, hot sauce, garlic, salt, pepper, green onions and cilantro. Cut chicken breasts lengthwise into thin strips. Add to bowl with dressing. Gently stir in tomato and avocado. Divide chicken mixture evenly onto plates and top with tortilla strips. Serves 4 to 6. From the Food Section of the Edmonton Journal; by Judy Schultz; January 1996. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 368 Calories; 24g Fat (57.4% calories from fat); 21g Protein; 18g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 501mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

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