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FareShare Gazette Recipes -- March 2003 - S's
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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
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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
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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
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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
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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
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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
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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
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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
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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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