Recipes Included On This Page Restaurant Style Fried Rice Rosemary-Orange Shrimp Kabobs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Restaurant Style Fried Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces cooked rice 6 ounces shrimp 4 ounces mixed vegetables -- diced [onions, carrots, chives] 2 eggs -- scrambled 1 pinch salt and pepper 1 tablespoon sesame seeds 4 tablespoon soy sauce -- or to taste 1 tablespoon garlic butter-- (generous) Cooking over medium high heat, put small amount of oil in skillet or wok. If you are using poultry, meat or seafood, sauté that for a few minutes first to ensure doneness by the time the whole dish is complete. Add mixed vegetables. Then stir in cooked rice, egg, sesame seeds and garlic butter. Sauté until fully combined. Season with salt, pepper and soy sauce. Garlic Butter instructions: 1 pound butter 2 ounces minced garlic 2 ounces soy sauce Mix garlic and soy and let stand. When butter gets soft, mix together with garlic and soy. Blend well. Contributed to the FareShare Gazette by Laurie; 19 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 330 Calories; 5g Fat (12.9% calories from fat); 18g Protein; 52g Carbohydrate; 2g Dietary Fiber; 158mg Cholesterol; 1209mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Rosemary-Orange Shrimp Kabobs Recipe By :Better Homes and Gardens Online Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh large shrimp in shells -- (about 10) 5 slices turkey bacon -- halved crosswise 3/4 cup bell pepper any combination (red green and yellow) -- cut in 1" pieces 1 1/2 teaspoons finely shredded orange peel or blood orange peel 1 tablespoon orange juice or blood orange juice 1 teaspoon snipped fresh rosemary 1 1/2 cups hot cooked rice 3/4 cup cooked black beans -- (or canned) rinsed and drained 1. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Wrap each shrimp in a half slice of bacon. On 6-inch skewers, alternately thread shrimp and sweet pepper pieces. In a small bowl combine 1/2 teaspoon of the orange peel, the orange juice and rosemary. Brush over kabobs. 2. Meanwhile, lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Place kabobs on the grill rack. If using a covered grill, close lid. Grill until shrimp turn opaque and bacon is crisp. (For a covered grill, allow 2-1/2 to 4 minutes. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.) 3. In a medium saucepan stir together the cooked rice, beans and remaining orange peel; heat through. Serve the shrimp and pepper skewers with rice mixture. Source : "Better Homes and Gardens Online" S(MC formatting by): "bobbi744@attbi.com" Copyright : "© Copyright 2001 Meredith Corporation." NOTES : Bacon-wrapped shrimp sounds decadent, but it can be everyday fare if you use light turkey bacon. The subtle smokiness from the bacon combines with a pleasing sweetness from brushed-on herbed orange juice. Bobbie's Note: I made these in the George Forman Grill. It was a very tasty meal. Contributed to the FareShare Gazette by Bobbie; 23 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 8g Fat (18.7% calories from fat); 15g Protein; 59g Carbohydrate; 7g Dietary Fiber; 31mg Cholesterol; 465mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

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