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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 http://www.fareshare.net 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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