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FareShare Gazette Recipes -- December 2001 - S's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Sautéed Chicken w/Moroccan Hot & Sweet Tomato Sauce
Scallops and Shrimp in Wine Sauce over Penne
Snickers Surprises
Spareribs With Hoisin-Peanut Butter Rub
Spice Cookies using Splenda (r)
Starlight Mint Surprise Cookies

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                     * Exported from MasterCook *
           Sautéed Chicken w/Moroccan Hot & Sweet Tomato Sauce
Recipe By     :Cooking at the CIA
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     onion -- chopped
  2             cloves  garlic -- finely chopped
  2        tablespoons  butter
     3/4      teaspoon  ground cinnamon
     1/4      teaspoon  ground ginger
     1/4      teaspoon  cayenne pepper -- or to taste
  2               cups  tomato sauce
  2        tablespoons  dark honey
                        freshly ground black pepper and salt -- to taste
  8                     boned and skinned chicken breast halves
  3        tablespoons  olive oil
  2        tablespoons  sesame seeds -- toasted
  2        tablespoons  fresh cilantro leaves -- chopped
Make the Tomato Sauce: In a food processor, process the onion and garlic until a 
course paste forms.  In a saucepan, hat the butter over medium heat. Add the onion-
garlic puree and sauté for about 10 minutes, or until tender. Add the cinnamon, 
ginger and cayenne and sauté for 2 or 3 minutes.  Add the tomato sauce and honey 
and simmer for 5 minutes.  Taste and season with salt and pepper.
Brown the Chicken: Preheat the oven to 350 deg.  Blot the chicken dry with a paper 
towel and season with salt and pepper.  In a skillet, heat half of the olive oil 
over medium-high heat.  Add half the chicken pieces to the pan and sauté on one 
side for about 2 to 3 minutes, until browned.  Turn chicken over and sauté on 
second side for another 3 minutes, until browned.  Reduce the heat if necessary to 
avoid scorching the chicken.  Transfer the chicken to a baking dish.  Repeat the 
browning process with the remaining oil and chicken and transfer to the baking 
dish.
Bake the Chicken with the Sauce: Spoon the sauce over the chicken and bake it for 
15 minutes, or until the chicken is cooked through (the internal temperature should 
be at least 180 deg).
Garnish and Serve: Sprinkle the chicken with the sesame seeds and cilantro and 
divide it among serving plates.  Serve hot.
NOTES : Nice served with a rice pilaf or couscous.
I only used 1 cup tomato sauce.
Contributed to the FareShare Gazette by Robin; 1 December, 2001.
www.fareshare.net
                      - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 239 Calories; 11g Fat (40.4% calories from 
fat); 29g Protein; 7g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 478mg 
Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fat.
                      * Exported from MasterCook *
               Scallops and Shrimp in Wine Sauce over Penne
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  medium shrimp -- peeled and deveined
  1              pound  sea scallops, whole
  1                cup  flour
  1                cup  hot breading mix
  1         tablespoon  Old Bay Seafood seasoning
  2        tablespoons  butter
  1                cup  olive oil
  1             medium  sweet onion -- chopped fine
  3        tablespoons  garlic -- finely diced
  1 1/2           cups  white wine
  3               cups  penne pasta -- uncooked
                        water to cook the pasta
                        garlic pepper with salt -- to taste
Rinse seafood and place in separate dishes on paper towels to dry.
Place pasta pan on stove and begin heating water to boiling.
Combine flour, breading mix, and seafood seasoning in a container you can use to 
shake the seafood in.
I use a product called the Cajun Batter Bowl.
See photos of my batter bowl at http://www.fareshare.net/shrimp-scallop-penne.html. 
It is a 3-piece plastic gadget that allows you to bread a lot of food at once, turn 
it over and the food separates from the flour, making it easy to take to next step.
Place seafood on paper towels.
In the meantime, heat butter and olive oil in a large pan [I cook this in a large 
(5-quart) Calphalon Chef's Pan with a lid.] that can be covered. When hot, add the 
onion and saute until onion starts to become translucent, about 4 to 5 minutes. Add 
the garlic and saute for another minute or two.
Add the penne to the boiling water in the pasta pan.
Add the shrimp to the hot oil, onions and garlic. Saute for a couple of minutes, 
stirring and turning mixture. When shrimp begin to turn pink, pull mixture to the 
side of the pan and add the scallops one at a time so they are separated. Saute for 
a few minutes, then turn scallops and continue cooking a bit more. Turn shrimp 
mixture and cover for another minute or so.
Uncover and fold all of the food together. Try not to break up the scallops. Add 
the wine and continue cooking for another minute, scraping the bottom of the pan so 
you end up with a nice sauce.
Drain the pasta and serve at once.  Sprinkle with garlic pepper.
Description :  "Put together by Art Guyer on December 4, 2001"
NOTES :  Formatted in MasterCook by Art
         Join our Free FareShare Recipe Gazette
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Contributed to the FareShare Gazette by Art; 6 December, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 1242 Calories; 63g Fat (48.4% calories from 
fat); 56g Protein; 94g Carbohydrate; 5g Dietary Fiber; 225mg Cholesterol; 466mg 
Sodium.  Exchanges: 5 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 12 Fat.
                      * Exported from MasterCook *
                            Snickers Surprises
Recipe By     :
Serving Size  : 40    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             sticks  butter -- softened
                        [half a pound or 225 grams]
  1                cup  creamy peanut butter
  1                cup  light brown sugar
  1                cup  sugar
  2                     eggs
  1           teaspoon  vanilla
  3 1/2           cups  all-purpose flour -- (sifted)
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  13            ounces  Snickers Miniatures -- (1 pkg.)
Combine the butter, peanut butter, and sugars using a mixer on a medium to low 
speed until light and fluffy. Slowly add eggs and vanilla until thoroughly 
combined. Mix in flour, salt and baking soda. Cover and chill dough for 2-3 hours.
Unwrap all of the Snickers Miniatures. Remove the dough from the refrigerator and 
divide into 1-tablespoon pieces and flatten. Place a Snickers in the center of each 
piece of dough. Form the dough into a ball around each Snickers.
Place on a greased cookie sheet and bake at 350 degrees for 10-12 minutes. Let 
cookies cool on wire rack or wax paper.
Optional : Sprinkle with powdered sugar or drizzle with melted chocolate.
Contributed to the FareShare Gazette by Stacey; 6 December, 2001.
www.fareshare.net
                        - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 117 Calories; 5g Fat (37.6% calories from 
fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 109mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                 Spareribs With Hoisin-Peanut Butter Rub
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  country-style spareribs (bone in) or your
                        favorite ribs
                        **HOISIN-PEANUT BUTTER RUB**
     3/4           cup  hoisin sauce
     1/2           cup  peanut butter
                        made from roasted salted peanuts
     1/2           cup  plum sauce
     1/4           cup  oyster sauce
     1/4           cup  dry sherry
                        or Chinese rice wine
     1/4           cup  dark soy sauce
  2        tablespoons  dark sesame oil
  1         tablespoon  Asian chile sauce
  5             cloves  garlic -- finely minced
  2        tablespoons  finely minced ginger
Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a
little of the membrane along the end of the last rib bone. Then, grasp the membrane 
firmly with a paper towel (so that the membrane doesn't slip from your grip). 
Holding the ribs down with the other hand, pull the membrane away. If it doesn't 
pull away in one piece, dislodge any remaining membrane, grip it with a paper 
towel, and pull the membrane away. Then place the ribs in a rectangular dish or 
baking pan.
To make the rub, combine all the rub ingredients and stir well. Makes 2 3/4 cups.
Coat the ribs evenly on both sides with the rub. Marinate the ribs, refrigerated, 
for at least 15 minutes. For more flavor, marinate for up to 8 hours.
To grill the ribs, if using a gas barbecue, preheat to medium (325F). If using 
charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them 
to the outside of the grill. Place a pan of water in the bottom of the grill among 
the coals, and cover the coals with the cooking grate. Place a rib rack on the 
cooking grate and add the ribs. Alternatively, brush the cooking grate with a 
flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up 
in the center of the grill. Cover the grill. Regulate the heat so it remains at a 
medium temperature. Occasionally during cooking, baste the ribs with extra 
marinade. Grill the ribs until the meat begins to shrink from the ends of the rib 
bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 
75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. 
Occasionally during cooking, baste the ribs with extra rub, stopping 15 minutes 
before removing the ribs from the grill.
To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. 
Transfer to a heated serving platter or 4 heated dinner plates and serve at once.
Contributed to the FareShare Gazette by Michael; 31 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 427 Calories; 25g Fat (53.1% calories from 
fat); 10g Protein; 40g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1170mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 
Fat; 1 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                     Spice Cookies using Splenda (r)
Recipe By     :Splendid Desserts by Jennifer Eloff
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter or margarine -- (125 mL) softened
  1           teaspoon  vanilla -- (5 mL)
     1/8      teaspoon  lemon extract -- (.5 mL)
  1              large  egg
                        or 1 egg plus 1 egg white
  1                cup  Splenda(r) granular -- (250 mL)
     1/2           cup  buttermilk -- (125 mL)
                        or skim milk yogurt
  2               cups  all-purpose flour -- (500 mL)
  1           teaspoon  baking soda -- (5 mL)
     1/2      teaspoon  baking powder -- (2 mL)
  1           teaspoon  cinnamon -- (5 mL)
     1/2           cup  chopped candied ginger -- (125 mL)
  1                cup  chopped prunes -- (250 mL)
                        or 1/2 to 3/4 cup (125 to 175 mL) raisins
Preheat oven to 375F (190C).
Beat the butter or margarine, vanilla, lemon extract, egg, egg white and Splenda 
together. Stir in the buttermilk or yogurt.
Sift the dry ingredients together. Stir in the ginger and prunes so that the pieces 
are coated with the flour mixture. Add the liquid ingredients and mix until well 
combined.
Drop by rounded teaspoons about 1 inch (2.5 cm) apart onto an ungreased baking 
sheet. Bake approximately 10 minutes or until light brown. Cool slightly, then 
remove from the pan and transfer to wire racks.
Makes approximately 24 to 30 cookies.
Adapted from Splendid Desserts by Jennifer Eloff; (c)1993. ISBN
1-895292-30-1. Eureka Publishing, P.O. Box 2305 Station "M", Calgary,
Alberta, Canada  T2P 2M6.
Note - Splenda(r) has been available in Canada for several years and is now 
available in the United States. Splenda(r) (sucralose) is chemically inert and does 
not break down as it passes through the body. It can be used more or less measure 
for measure like sugar, in other words, 1 teaspoon of Splenda(r) tastes like 1 
teaspoon of sugar. 1 teaspoon (5 mL or 0.5 grams) of Splenda(r) contains 2 calories 
(8 kJ); 0.5 grams carbohydrate; 6 mg sucralose; 0 g fat; 0 g protein.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 15 December, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 62 Calories; 3g Fat (48.7% calories from 
fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 88mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 
Other Carbohydrates.
                      * Exported from MasterCook *
                     Starlight Mint Surprise Cookies
Recipe By     :
Serving Size  : 72    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/2           cup  packed brown sugar
     3/4           cup  butter or margarine -- softened
  2        tablespoons  water
  2                     eggs
  1           teaspoon  vanilla extract
  3               cups  all-purpose flour
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  12            ounces  chocolate mint wafers -- (2x6-oz. wafers)
  60                    walnuts -- halved
In a large bowl, blend sugars, margarine, water, vanilla and eggs until well mixed. 
Lightly spoon flour into measuring cup; level off.
In a medium bowl, combine flour, baking soda and salt; mix well. Add sugar mixture; 
mix at low speed until well blended.
Cover; refrigerate at least 2 hours for easier handling.
Heat oven to 375 degrees F..
Using about 1 tablespoon dough, press around each candy wafer to cover completely. 
Place 2 inches apart on ungreased cookie sheets. Top each with walnut half.
Bake at 375 degrees  F. for 7 to 9 minutes or until golden brown.
From : www.ichef.com
Contributed to the FareShare Gazette by Gary; 31 December, 2001. 
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 687 Calories; 61g Fat (74.5% calories from 
fat); 26g Protein; 21g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 55mg 
Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 10 1/2 Fat; 1/2 Other 
Carbohydrates.

 

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