Recipes Included On This Page Couscous with Curried Chicken Couscous With Fried Shallots Couscous With Peanut Butter And Jelly Chicken Couscous With Pepper, Cucumber and Tomato Salad Cranberry Marinade Crockpot Chicken with Cream Sauce Curried Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Couscous with Curried Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 pound boneless skinless chicken breast -- cut into strips 16 ounces frozen mixed vegetables -- carrots, cauliflower and asparagus 15 ounces garbanzo beans -- (1 can) 1 teaspoon chicken-flavor instant bouillon 1 cup water 1 teaspoon mild curry powder 1/2 teaspoon cumin Heat oil in skillet over medium heat. Add chicken; cook and stir 6-9 minutes or until chicken is no longer pink, stirring constantly. Add vegetables, beans, bouillon, water, curry and cumin. Bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are done. Meanwhile, in a medium saucepan combine broth and butter, bring to a boil. Stir couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork before serving; spoon onto platter. Top with chicken mixture; sprinkle with parsley. Source : Riceselect.com Contributed to the FareShare Gazette by Fatima; 4 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 8g Fat (17.0% calories from fat); 34g Protein; 53g Carbohydrate; 15g Dietary Fiber; 44mg Cholesterol; 103mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 Fat. * Exported from MasterCook * Couscous With Fried Shallots Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large shallots 1 cup water 1 cup chicken broth 2 teaspoons olive oil 1/2 teaspoon cumin Freshly ground pepper -- to taste 1 1/3 cups uncooked RiceSelect Couscous Vegetable oil for frying Thinly slice shallots crosswise and separate into rings. Combine broth, water, olive oil, pepper and cumin in medium saucepan; bring to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. While couscous is standing, heat about 1/2 inch vegetable oil in heavy skillet over medium high heat. Add shallots and fry, stirring occasionally, until golden brown (about 1-2 minutes). Remove with slatted spoon to paper towels to drain. Season with salt. Fluff couscous. Serve topped with shallots. Source : Riceselect.com Contributed to the FareShare Gazette by Fatima; 4 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 3g Fat (57.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Couscous With Peanut Butter And Jelly Chicken Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- or butter 12 ounces boneless skinless chicken breast -- cut into 1/2-inch pieces 3 tablespoons creamy peanut butter or chunky peanut butter 2 tablespoons plum jam or grape jelly 1 tablespoon water 1 1/2 teaspoons reduced-sodium soy sauce 1 1/2 teaspoons lemon juice 1/8 teaspoon ground ginger or hot pepper sauce 3 tablespoons sliced green onion 2 cups frozen peas 1 cup raw couscous Lemon wedges 1. In large nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink inside, stirring occasionally. Remove from skillet; set aside. 2. In same skillet, heat peanut butter, jelly, water, soy sauce, lemon juice and ginger over medium-low heat. Cook 30 seconds or until melted, stirring constantly. Remove from heat; stir in chicken and green onion. Cover; set aside. 3. Prepare couscous as package directs adding peas with water. Serve chicken over couscous mixture. Garnish with lemon wedges. Source : Near East Food Products NOTES : Add 1/4 teaspoon red pepper flakes to Step 2 for a spicy kick. Contributed to the FareShare Gazette by Fatima; 9 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 4g Fat (16.6% calories from fat); 24g Protein; 17g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 211mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Couscous With Pepper, Cucumber and Tomato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package NEAR EAST Couscous Broccoli and Cheese -- (5.4 oz.) 1 green bell pepper -- diced 1 cup cherry tomatoes -- halved 1 cucumber -- peeled halved lengthwise -- seeded and diced 1 teaspoon dried parsley 3 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon paprika 3 garlic cloves -- minced Prepare Near East couscous according to package directions, except omit butter or olive oil. Let cool completely. Or prepare 1 cup raw couscous by soaking in 1 1/4 cups boiling veg broth. Let sit covered, 15 minutes. In large mixing bowl, combine couscous, bell pepper, cherry tomatoes and cucumber. In a small container, mix dried parsley, olive oil, lemon juice, paprika and garlic. Add to couscous mixture and toss together well. Serve couscous salad over green leaves of lettuce, if desired. Prep Time: 10 minutes Cook Time: 5 minutes Source : "Near East Food Products" Contributed to the FareShare Gazette by Fatima; 10 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 10g Fat (73.0% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Cranberry Marinade Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried cranberries 1 piece peeled ginger root -- (1 inch) 3 garlic cloves 1 small Serrano chili or 1 tablespoon chopped green chilies 1/3 cup vegetable oil 1/4 cup lime juice 3 tablespoons soy sauce 1/2 teaspoon salt Place all ingredients in blender or food processor. Cover and process for 1 minute. Pour the marinade over beef or poultry in a shallow glass dish or heavy plastic bag. Cover dish or seal bag and refrigerate for up to 3 hours for chicken and 6 hours for beef while marinating. This recipe can be doubled or tripled. Makes about 1 1/4 cups. Contributed to the FareShare Gazette by Dancer^; 24 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 703 Calories; 73g Fat (90.4% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4154mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fruit; 14 1/2 Fat. * Exported from MasterCook * Crockpot Chicken with Cream Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large chicken 1 stalk celery -- halved, with leaves 1 small onion -- halved 4 sprigs parsley 2 whole cloves 1 carrot -- peeled and halved 1 teaspoon salt 1 small bay leaf 1/2 teaspoon thyme water -----Sauce----- 4 tablespoons butter 1 cup chicken stock 1/8 teaspoon pepper 1/2 cup cream 1/2 cup flour 1/2 teaspoon salt 1/4 cup parsley -- chopped Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hours. Melt 4 tablespoons butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. Contributed to the FareShare Gazette by Dancer^; 31 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; 39g Fat (65.3% calories from fat); 35g Protein; 12g Carbohydrate; 2g Dietary Fiber; 198mg Cholesterol; 892mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 5 Fat. * Exported from MasterCook * Curried Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 average size boneless chicken breast -- cooked, cooled and cut into bite-size pieces 1 cup mayonnaise [refrigerate until needed] 2 teaspoons curry powder or more according to taste 20 ounces pineapple chunks -- drained 1 can Lindsay sliced black olives -- drained (3.8 oz) 3 celery ribs -- chopped 2 cups green seedless grapes -- cut in half Scallions -- chopped [put in Ziploc and refrigerate] Bacon bits Salad greens or white rice Chicken or vegetable egg rolls Keep prepared chicken in refrigerator until ready to add to recipe. Mix the mayonnaise with curry powder, adding more curry if desired; set aside. In large bowl put the following together and mix carefully: drained pineapple, drained black sliced olives, chopped celery and halved grapes. After mixing together add the chicken and mayo/curry mix. Blend all this together. Cover and refrigerate or put in large Ziploc bag and refrigerate. Putting in plastic bag makes for better blending as you can turn bag over a few times without tearing up fruits when stirring to blend. This can be made a day ahead. TO SERVE If serving over salad greens just top with scallions and bacon bits. If serving over rice also top with scallions, bacon bits and serve ENJOY chicken or vegetable egg rolls. ENJOY Contributed to the FareShare Gazette by Julia; 29 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 47g Fat (97.5% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 339mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 4 Fat.

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