Recipes Included On This Page Garam Masala Scallops over Pumpkin Garden Veggie Pizza Squares  (Contest Winner) Garlic and Leek Ditalini Goat Cheese Popovers Golden Chicken with Noodles Greek Leek Lasagna Greek Leek Patties Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garam Masala Scallops over Pumpkin Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- thinly sliced 2 tablespoons flour 1 teaspoon sugar 2 cups cooked pumpkin 1 large onion -- thinly sliced 3/4 pound sea scallops 1 1/2 tablespoons vegetable oil 1/8 teaspoon turmeric 1 1/2 tablespoons jalapeno chile pepper -- seeded and minced 1 large garlic clove -- minced 2 teaspoons fresh ginger -- peeled and grated 1 tablespoon fresh lime juice -- plus 2 teaspoons fresh lime juice 1 1/4 cups water 3/4 cup heavy cream 1 1/2 teaspoons garam masala Dredge thinly sliced onions with flour and sugar and fry in hot fat until crisp and browned. Drain on paper toweling. Caramelize second thinly sliced onion in butter; add the pumpkin and continue cooking until browned. Place in heatproof dish and place in 350F. to continue browning. Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl. Cook jalapeno, garlic, ginger and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes. Place a serving of pumpkin on each of 2 plates and spoon scallops and sauce over squash. GARAM MASALA: 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 tablespoon green or white cardamom pods 1 3-inch stick cinnamon, crushed 1/4 teaspoon black peppercorns. Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cook, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered. I served this with a black rice pilaf and green beans with toasted coconut. Contributed to the FareShare Gazette by Jennie; 7 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 635 Calories; 45g Fat (63.1% calories from fat); 33g Protein; 26g Carbohydrate; 2g Dietary Fiber; 179mg Cholesterol; 316mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Garden Veggie Pizza Squares Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated crescent rolls -- (8 ounce) 1 package cream cheese -- (8 ounce) softened 1 package Ranch-style dressing mix -- (1 ounce) 2 carrots -- finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli -- chopped 1/2 cup chopped green onions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. 3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Yields 48 squares. Prep Time: 5 Minutes. Cook Time: 15 Minutes. Ready In: 1 Hour 30 Minutes. Contributed to the FareShare Gazette by Polly; 19 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (75.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Garlic and Leek Ditalini Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces ditalini pasta 2 tablespoons butter 1/2 cup chopped leek 1 garlic clove -- minced 1/2 cup heavy cream 1 cup freshly grated Romano cheese 1 pinch black pepper -- (optional) 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper. Source : "Allrecipes, Submitted by Ryan MacMichael" Start to Finish Time: "0:30" T(Cooking): "0:20" NOTES : While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce. Contributed to the FareShare Gazette by Chupa; 13 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 17g Fat (91.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. * Exported from MasterCook * Goat Cheese Popovers Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil for greasing tins 4 ounces herbed chevre cheese -- cut into 24 pieces 6 eggs 1 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1 pinch nutmeg 2 cups milk 1/2 cup heavy cream Preheat oven to 400 degrees F. Brush muffin cups with oil and place in oven to get hot. Place eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides. With blender running, slowly pour in milk and cream and blend until smooth. Remove tins from oven and fill each half way with batter. Place a piece of cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full. Bake popovers until puffed and golden, 40-50 minutes. Serve hot. White Rocks Inn Bed & Breakfast Wallingford, Vermont Contributed to the FareShare Gazette by Gary; 27 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (45.0% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Golden Chicken with Noodles Recipe By : Serving Size : 8 Preparation Time :0:05 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 1/2 ounces Cream of Chicken soup -- or 98% Fatfree [two 10 3/4-ounce cans] 1/2 cup water 1/4 cup lemon juice 1 tablespoon Dijon mustard 1 1/2 teaspoons garlic powder 8 large carrots -- thickly sliced 8 boneless chicken breast halves 8 cups hot cooked egg noodles Chopped fresh parsley Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on Low for 7-8 hours or until done. Serve over noodles. Sprinkle with parsley. Source : "Campbell's Advertisement" S(mastercook formatting by): "bobbi744 at comcast.net" T(Cooking Time): "8:00" Serving Ideas : Serve with a tossed green salad. For dessert serve chocolate pudding. NOTES : Bobbie's Note: I used half of the ingredients, but only 3 very large chicken breasts. We had it served over noodles the first night and then I cut the chicken pieces smaller and added peas and thickened the broth a bit and served it over biscuits for a second meal. ... Very good. Contributed to the FareShare Gazette by Bobbie; 2 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 3g Fat (29.7% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 357mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greek Leek Lasagna Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces lasagna noodles 1 large leek -- chopped 5 scallions -- chopped 1/3 cup chopped fresh dill 1 cup low-fat cottage cheese 4 eggs -- beaten 3 tablespoons whole wheat flour 1/4 cup vegetable stock 1 large onion -- chopped 1/2 cup chopped fresh parsley 1 1/2 pounds spinach -- steam and chop 1 cup crumbled feta cheese 3 tablespoons butter 2 1/2 cup skim milk 1/4 cup grated parmesan cheese Cook lasagna noodles in boiling water until al dente. Drain and rinse under cold water until cool. Spread out flat and cover so they do not dry out. Place stock in skillet; add leeks, onions and scallions. Cook over low heat until soft but do not brown. Add parsley and dill; stir until the parsley is wilted. Drain spinach and press out excess moisture, stir into onion mixture and set over heat for a minute or two to drain any remaining moisture. Turn into bowl and add cottage, cheese, feta and eggs. Melt butter in skillet, stir in flour and continue stirring over low heat for 2-3 minutes, gradually add milk, stirring until sauce thickens. Stir in Parmesan cheese, remove from heat. Place 1/2 cup of white sauce in bottom of a 9x13 pan. Add a layer of noodles (1/4 of noodles) and spread 1/3 of spinach mixture over noodles. Repeat layering twice, top with remaining noodles, top with remaining white sauce. Bake for 25 minutes at 350 F. Allow to stand 15 minutes before cutting into serving size pieces. Source : "Amanda, rec.food.groups" Contributed to the FareShare Gazette by Chupa; 13 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 8g Fat (30.6% calories from fat); 12g Protein; 31g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Greek Leek Patties Recipe By :The Jewish Holiday Kitchen by Joan Nathan Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-11 Nov 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds leeks 2 large potatoes -- peeled and boiled 3 eggs Salt and pepper to taste 1/2 cup grated Romano cheese Vegetable oil for frying Wash the leeks carefully. Dice the white base and part of the green leaves. Parboil in salted water for 5 minutes. Drain. Using a potato masher or food processor, mash the potatoes. Add the leeks, blending them in well. Add the eggs, salt and pepper to taste, and Romano cheese. Blend well. Heat some oil in a heavy frying pan. When the oil is sizzling (375F), drop the leek patties in by tablespoonfuls. Fry until golden brown on each side. Drain on paper towels. Yield : "12 patties" Contributed to the FareShare Gazette by Chupa; 10 November 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 5g Fat (30.9% calories from fat); 8g Protein; 17g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.

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