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FareShare Gazette Recipes -- March 2003 - C's  (3 of 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

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                      * 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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