Recipes Included On This Page Fettuccine with Herbed Shrimp Fig and Lemon Chicken Five Minute Double Layer Chocolate Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fettuccine with Herbed Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces peeled deveined shrimp -- fresh or frozen 6 ounces packaged dried plain fettuccine -- and/or spinach fettuccine 2 cups sliced fresh mushrooms 1 large onion -- chopped (1 cup) 2 cloves garlic -- minced 1 tablespoon olive oil -- or cooking oil 1/4 cup dry white wine 1 tablespoon instant chicken bouillon granules 1 tablespoon snipped fresh basil or 1 teaspoon dried crushed basil 1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon crushed dried oregano 1 teaspoon cornstarch 1/8 teaspoon pepper 2 medium tomatoes -- peeled, seeded, and chopped 1/4 cup grated Parmesan cheese 1/4 cup snipped parsley Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil until onion is tender but not brown. In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch and pepper. Add to saucepan. Cook and stir until thickened and bubbly. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes; heat through. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Toss to mix. Makes 4 main-dish servings. Source : "Better Homes and Gardens On-Line" S(MC formatting by): "bobbi744 at comcast.net" NOTES : A white wine and herb sauce dresses the shrimp and pasta in this elegant entree. Bobbie's Note: This was delicious. I cut the recipe in half increasing the pasta, shrimp and wine by a tiny bit. I also added a little water and mixed the pasta into the pan before serving and garnishing. This would be a great company dish. Contributed to the FareShare Gazette by Bobbie; 28 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 5g Fat (49.6% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Fig and Lemon Chicken Recipe By : Serving Size : 4 Preparation Time :0:05 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 chicken thighs 2 lemons -- 1 sliced, 1 halved 1/4 cup brown sugar 1/4 cup white vinegar 1/4 cup water 1 1/2 pounds dried figs Salt -- to taste 1 teaspoon dried parsley 1 tablespoon chopped fresh parsley Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. Place figs and sliced lemon segments in the bottom of an 11x16-inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown). With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve with rice or pilaf. Contributed to the FareShare Gazette by Chupa; 3 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1067 Calories; 45g Fat (36.4% calories from fat); 54g Protein; 123g Carbohydrate; 21g Dietary Fiber; 237mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Five Minute Double Layer Chocolate Pie Recipe By : Serving Size : 8 Preparation Time :0:05 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups cold milk 2 packages instant chocolate pudding mix -- (4 serving) or lemon or other flavor 8 ounces Cool Whip whipped topping -- thawed, divided 1 prepared graham cracker pie crust [9-inch/6 ounce] Beat milk, pudding mix and 1/2 of the whipping topping in a medium bowl with a wire whisk for 1 minute. (Mixture will be thick.) Spread in crust. Spread remaining whipped topping over pudding layer in crust. Enjoy immediately or refrigerate until ready to serve. Garnish as desired. Source : "Jello, Ready Crust, Cool Whip advertisement" S(MC formatting by): "bobbi744 at comcast.net" Start to Finish Time: "0:05" NOTES : Bobbie's Note: This was easy, set up quickly and delicious. A great pie for a last minute dessert. I used Fat-Free Cool Whip, skim milk and a light graham cracker pie crust to cut the fat and calories. Contributed to the FareShare Gazette by Bobbie; 23 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

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