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FareShare Gazette Recipes -- March 2003 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Saffron Cream Couscous Pilaf
Salsa Couscous Chicken (Pillsbury Bake Off winner)

Sausage And Cornbread Cabbage Rolls

Shrimp And Rice Casserole

Southwest Chicken Skillet

Spicy Mandarin and Mushroom Soup with Rice

Spicy Shrimp and Mango Salad

Spicy Southwestern-Style Mashed Potatoes

Spinach And Three-Cheese Lasagna

Stuffed Meat Loaf

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                       * Exported from MasterCook *

                       Saffron Cream Couscous Pilaf

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pilaf:
  1         tablespoon  extra virgin olive oil
     1/2      teaspoon  coriander seeds
     2/3           cup  diced red bell pepper
     1/4      teaspoon  cayenne
     1/4      teaspoon  ground cinnamon
  3               cups  water
                        or vegetable stock
  1 1/2           cups  uncooked couscous
                        salt and pepper -- to taste
  4        tablespoons  chopped fresh mint
                        or 2 tbsp. chopped fresh thyme
                        Saffron Cream:
     1/2           cup  Neufchatel cheese
                        or cream cheese
     1/3           cup  low-fat yogurt
  1              pinch  saffron threads -- crushed

Pilaf :
Heat oil in a saucepan over medium heat. Add coriander
seeds and fry until toasted. Stir in bell pepper, cayenne,
and cinnamon; sauté until barely tender, about 4 minutes.
Pour in water or stock and bring to a boil. Stir in couscous,
cover and remove from heat. Let sit 10 to 15 minutes.

Couscous is ready when grains swell and liquid is absorbed.
If liquid remains, return to low heat briefly and cook until
absorbed. Season with salt and pepper  and mint (or thyme).

Saffron Cream:
Combine Neufchatel or cream cheese, yogurt, and saffron in
a blender or food processor. Blend until creamy. Serve on
the side.

Contributed to the FareShare Gazette by Fatima; 7 March 2003.
www.fareshare.net

        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 77 Calories; 7g Fat (76.9% calories 
from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 11mg 
Cholesterol; 64mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 
1/2 Vegetable; 1 Fat.


                      * Exported from MasterCook *

            Salsa Couscous Chicken (Pillsbury Bake Off winner)

Recipe By     :
Serving Size  : 4     Preparation Time :0:15
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  hot cooked couscous
                        [cooked as directed on package]
  1         tablespoon  olive oil
                        or vegetable oil
     1/4           cup  coarsely chopped almonds
  2                     garlic cloves -- minced
  8                     chicken thighs -- skin removed
  1                cup  salsa
     1/4           cup  water
  2        tablespoons  dried currants
  1         tablespoon  honey
     3/4      teaspoon  cumin
     1/2      teaspoon  cinnamon

While couscous is cooking, heat oil in large skillet over medium-high
heat until hot. Add almonds; cook 1 to 2 minutes or until golden
brown. Remove almonds from skillet with slotted spoon; set aside.

Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4
to 5 minutes or until browned, turning once.

In a medium bowl, combine salsa and all remaining ingredients; mix
well. Add to chicken; mix well. Reduce heat to medium; cover and cook
20 minutes or until chicken is fork tender and juices run clear,
stirring occasionally. Stir in almonds.

Serve chicken mixture with couscous.

Prep time -- 15 minutes.

Source : usdurum.com/recipes

Contributed to the FareShare Gazette by Fatima; 7 March 2003.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 478 Calories; 32g Fat (61.1% calories 
from fat); 34g Protein; 13g Carbohydrate; 2g Dietary Fiber; 158mg 
Cholesterol; 426mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 
1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                   Sausage And Cornbread Cabbage Rolls

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  cabbage leaves
  1              large  beaten egg
  1                cup  chopped apple -- (1 medium)
     1/3           cup  cornbread stuffing mix
  2        tablespoons  apple juice
                        or cider
     1/2         pound  bulk pork sausage
     1/4           cup  water
     1/3           cup  apple juice
                        or cider
  1           teaspoon  cornstarch
     1/2      teaspoon  instant beef bouillon

Remove center vein of cabbage leaves, keeping each leaf in one piece.

Place leaves in a shallow baking dish. Cover with vented clear plastic
wrap.

Micro-cook, covered, on 100% of power for 1 to 3 minutes or till
leaves are limp.

Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2
tablespoons apple juice or cider. Add sausage; mix well.

Divide meat mixture into four portions.
Place one portion of meat mixture on each cabbage leaf. Fold in sides;
starting at unfolded edge, roll up each leaf, making sure folded edges
are included in roll.

Arrange rolls in a shallow baking dish. Pour water over rolls. Cover
with vented clear plastic wrap.

Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish
a half-turn after 7 minutes.

Transfer rolls to a serving platter. Cover and keep warm.

For sauce: in a 2-cup measure stir together 1/2 cup apple juice or
cider, cornstarch and instant beef bouillon granules. Stir in the
remaining chopped apple.

Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or till
sauce is thickened and bubbly, stirring every 0 seconds.

Spoon sauce atop cabbage rolls.

Contributed to the FareShare Gazette by Dancer^; 12 March 2003.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 158 Calories; 1g Fat (6.9% calories 
from fat); 3g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 
268mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fruit; 0 Fat; 
1 Other Carbohydrates.


                      * Exported from MasterCook *

                        Shrimp And Rice Casserole

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  cooked shrimp
  1               pint  light cream
  8        tablespoons  catsup
     1/4      teaspoon  Tabasco sauce
  2               cups  cooked rice
  1           teaspoon  butter
  3        tablespoons  Worcestershire sauce

Place rice, cream, and seasonings in pan and bring to boil.

Add shrimp and cool.

Refrigerate overnight.

Turn into greased casserole and bake at 350 degrees for 45 minutes or
until nearly firm.

Contributed to the FareShare Gazette by Dancer^; 22 March 2003.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 457 Calories; 21g Fat (41.7% calories 
from fat); 33g Protein; 32g Carbohydrate; 1g Dietary Fiber; 331mg 
Cholesterol; 726mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 
0 Vegetable; 4 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                        Southwest Chicken Skillet

Recipe By     :
Serving Size  : 4     Preparation Time :0:10
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  1              pound  boneless skinless chicken breast -- cut in 1" pieces
  1              pound  frozen broccoli and corn and red peppers
  15            ounces  black beans -- rinsed and drained
  1                cup  thick-and-chunky salsa
  2               cups  tortilla chips -- coarsely crushed
  1                cup  shredded cheddar cheese

Heat oil in a 10-inch skillet over medium-high heat. Cook chicken in
oil, stirring occasionally, until brown.

Stir in frozen vegetables, beans and salsa; reduce heat to medium.
Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables
are crisp-tender.

Sprinkle with tortilla chips and cheese. Cover and cook about 2
minutes or until cheese is melted.

Variation :  Stir a small can of sliced ripe olives into the vegetable
mixture in Step 2.

Source : "Betty Crocker #182, Easy Weeknight Meals, March 2002, p.37"

S(mastercook formatting by): "Dee, augmented by bobbi744@attbi.com"
Copyright : "(c) 2002 General Mills Inc."
Start to Finish Time: "0:22"
T(Cooking Time): "0:12"

Serving Ideas : For a quick salad, top casserole with shredded lettuce
with a scoop of guacamole and a sprinkle of chopped tomato.

NOTES : Success Hint: Crush the tortilla chips neatly and easily by
placing them in a heavy-duty plastic bag and rolling with a rolling
pin until coarsely crushed.

Variation: Stir in a small can of sliced ripe olives with the
vegetable mixture in step 2.

This was delicious. Both of us really enjoyed it. I served it with a
simple salad of cherry tomatoes, halved, sweet onion, green peppers
and cucumbers in red wine and olive oil, salt, pepper and dried
cilantro.

Contributed to the FareShare Gazette by Bobbie; 7 March 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1224 Calories; 47g Fat (33.8% calories 
from fat); 64g Protein; 141g Carbohydrate; 24g Dietary Fiber; 95mg 
Cholesterol; 879mg Sodium.  Exchanges: 9 1/2 Grain(Starch); 6 Lean Meat; 
8 Fat.


                      * Exported from MasterCook *

                Spicy Mandarin and Mushroom Soup with Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  lite coconut milk
     3/4           cup  reduced-sodium chicken broth
  1         tablespoon  finely grated mandarin zest
     3/4           cup  fresh mandarin juice -- strained
                        [about 2-1/2 mandarins]
  1         tablespoon  fish sauce
  1           teaspoon  Chinese chile-garlic sauce
  2                     fresh Thai chile peppers -- stemmed
                        seeded and minced
                        or Serrano chiles
  2               cups  button mushrooms -- (about 1/2 pound)
                        stems trimmed -- caps wiped clean
                        and quartered
  2             ounces  fresh enoki mushrooms -- optional
     1/3           cup  chopped fresh basil -- plus
  1         tablespoon  chopped fresh basil
     1/4      teaspoon  salt -- or to taste
     1/4      teaspoon  freshly ground pepper
  2               cups  hot cooked brown rice
                        or white basmati rice

Combine coconut milk, broth, mandarin zest and juice, fish sauce,
chile paste (or chile-garlic sauce) and chile peppers in a large
saucepan. Bring to a boil, reduce heat to medium and simmer,
uncovered, until foamy and a pale golden orange, about 5 minutes.
Add button mushrooms and cook until just tender, about 5 minutes.
Add enoki mushrooms, if using and cook for 1 minute. Stir in 1/3
cup basil, salt and pepper.

Divide rice among 4 bowls and spoon the soup over it. Garnish
with the remaining basil. Serve immediately.

Makes 4 servings, 1 cup each

Notes :

Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 5 March 2003.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 19 Calories; 1g Fat (29.2% calories 
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 
135mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other 
Carbohydrates.


                      * Exported from MasterCook *

                       Spicy Shrimp and Mango Salad

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     ripe medium mango -- cubed (1 cup)
  1             medium  red pepper -- sliced (1 cup)
     1/4         pound  fresh snow peas -- trimmed [about 1
                        cup]
  3        tablespoons  reduced-fat mayonnaise
  1         tablespoon  prepared horseradish
  1         tablespoon  Dijon mustard
     3/4         pound  cooked shrimp -- shelled
                        and deveined
                        Salt
                        Freshly ground black pepper
                        Several red leaf lettuce leaves

Cut mango into cubes.

Cut red pepper slices and snow peas into bite-size pieces, about the
same size as the shrimp.

Mix mayonnaise, horseradish and mustard in a medium-size bowl.

Add the shrimp, red pepper, snow peas and mango; toss well.
Add salt and pepper to taste.

Place lettuce leaves on 2 dinner plates and spoon salad on top.

Contributed to the FareShare Gazette by Dancer^; 16 March 2003.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 277 Calories; 8g Fat (28.0% calories 
from fat); 38g Protein; 11g Carbohydrate; 3g Dietary Fiber; 340mg 
Cholesterol; 608mg Sodium.  Exchanges: 5 Lean Meat; 1 1/2 Vegetable; 1 Fat; 
0 Other Carbohydrates.


                      * Exported from MasterCook *

                 Spicy Southwestern-Style Mashed Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  potatoes -- peeled and large
                        diced
  2        tablespoons  butter
     3/4           cup  milk
  1 1/4           cups  grated pepper jack cheese
  2        tablespoons  chopped green onions
  2          teaspoons  chopped cilantro
                        Salt and pepper to taste

Boil the potatoes until soft. Add to the bowl of a mixer.
Add the remaining ingredients. Start the mixer slowly.
Increase the speed until the mixture is smooth.

Contributed to the FareShare Gazette by Dancer^; 25 March 2003.
www.fareshare.net

           - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 176 Calories; 7g Fat (36.9% calories 
from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 22mg 
Cholesterol; 89mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 
0 Non-Fat Milk; 1 1/2 Fat.


                      * Exported from MasterCook *

                     Spinach And Three-Cheese Lasagna

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  bottled tomato pasta sauce
  4                     precooked lasagna noodles -- (8-by-8-inch)
  16            ounces  "lite" ricotta cheese
  10            ounces  chopped frozen spinach, thawed and
                        squeezed dry
  1                cup  reduced-fat shredded mozzarella
     1/2           cup  grated Parmesan cheese

Preheat the oven to 375 degrees F.

Spread 1/2 cup of sauce on the bottom of an 8-by-8-inch baking dish.
Top with a noodle. Spread the noodle with 1/2 cup of the ricotta.

Build next layer in the following order: noodle, 1/2 cup of sauce, 1/2
of the spinach, 1/2 cup ricotta. Repeat: noodle, 1/2 cup sauce,
remaining spinach, remaining ricotta, finishing with 1/2 cup of
mozzarella. Finish with last noodle, 1/2 cup of sauce, 1/2 cup
mozzarella, and then Parmesan.

Bake for 35 minutes, or until noodles are completely soft (prick
lasagna with a fork in the center to test for doneness).

Notes:

This luscious meatless lasagna requires less than 10 minutes of
preparation time and bakes unattended for about 35 minutes.

Different brands of precooked lasagna noodles vary within about 5
minutes in cooking time before they are soft, so be sure to test them
by inserting a fork in the center before turning off the oven.

Contributed to the FareShare Gazette by Dancer^; 22 March 2003.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 46 Calories; 3g Fat (60.0% calories 
from fat); 4g Protein; trace Carbohydrate; 0g Dietary Fiber; 8mg 
Cholesterol; 186mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fat.


                      * Exported from MasterCook *

                            Stuffed Meat Loaf

Recipe By     :Shirley Leister of West Chester PA
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  2        tablespoons  milk
     1/4           cup  catsup
  1 1/2      teaspoons  salt
     1/8      teaspoon  pepper
  1 1/2         pounds  lean ground beef
                        Stuffing:
     1/2         pound  fresh mushrooms -- sliced
  1             medium  onion -- chopped
  2        tablespoons  butter or margarine
  2               cups  soft bread crumbs
  2        tablespoons  chopped fresh parsley
     1/2      teaspoon  dried thyme
     1/2      teaspoon  salt
     1/8      teaspoon  pepper

In a large bowl, beat eggs, milk catsup, salt and pepper.
Add beef and mix well.

Pat half of the meat mixture into a greased 9x5x3-inch loaf pan;
set aside.

For stuffing, sauté the mushrooms and onion in butter until tender,
about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper;
sauté until crumbs are lightly browned.

Spoon over meat layer; cover with remaining meat mixture and press
down gently.

Bake at 350 F. for 1 hour or until no pink remains, draining fat when
necessary.

Yield : 6 servings.

Source : "Taste of Home Magazine, February-March '98, p. 31"

S(mastercook formatting by): "bobbi744@attbi.com"

NOTES : "I first tried this savory meat loaf recipe more than 30 years
ago after seeding it demonstrated on a local TV cooking program. Since
then, I've served it time and again to family and guests. The
flavorful stuffing sets it apart from the ordinary," reports Shirley.

Bobbie's Note: This was delicious. It starts out quite moist but is
firms up and although moist when served, cut quite nicely. I used
ground round and it had no standing fat in the pan to drain.  It makes
6 LARGE servings.

Contributed to the FareShare Gazette by Bobbie; 8 March 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 426 Calories; 30g Fat (63.4% calories 
from fat); 25g Protein; 14g Carbohydrate; 1g Dietary Fiber; 159mg 
Cholesterol; 1051mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 
1/2

     

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