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FareShare Gazette Recipes -- April 1999 - C's (Page 2)

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Chiapas Fiesta Chicken Stew
Chicken Adobo with Black Bean and Orange Salad
Chicken Chalupas
Chicken Fajitas and Salsa
Chicken Guisada
Chicken Rice Casserole
Chicken Salvatore

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                    *  Exported from  MasterCook  *
                       Chiapas Fiesta Chicken Stew
Recipe By     : 365 Easy Mexican Recipes by Marge Poore.
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Mexican
                Volume 2-4, Apr.'99              Carrots
                Fruit                            Main Dishes
                Onions
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      T             Vegetable oil
  12                    Chicken thighs -- skinned
   1      md            White onion -- halved/sliced
   4                    Garlic cloves -- chopped
   3      medium        Carrots -- peeled and cut into
                        - 1/2-inch rounds
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Ground cinnamon
     1/2  teaspoon      Ground allspice
     1/2  teaspoon      Dried thyme
   1      teaspoon      Dried oregano
     1/2  cup           Dry white wine
   1      cup           Chicken broth
   3      medium        Zucchini -- in 1/2" rounds
     1/2  medium Head   cabbage -- coarsely chopped
  12                    Pitted dried prunes
     1/4  t             Freshly ground pepper
                        Pickled jalapeno peppers
                        Cilantro -- for garnish
  Preheat oven to 350 degrees F.  In a flameproof casserole, heat oil
  over medium heat.  Add chicken thighs and cook, turning, until
  lightly browned on both sides, about 6 minutes total.  Add  onion,
  garlic, and carrots. Sprinkle on salt, cinnamon, allspice, thyme,
  and oregano.  Cook, stirring, 1 minute.
  Add wine and chicken broth.  Bring to a boil, stirring up browned
  bits from bottom of pan, and cook 2 minutes.  Cover casserole and
  transfer to oven.  Bake 20 minutes.
  Add zucchini, cabbage, and prunes.  Cover and bake 20 to 25 minutes,
  or until vegetables are tender.  Stir in freshly ground black pepper.
  Serve stew garnished with sliced pickled jalapeno peppers and
  cilantro.
  Source:  365 Easy Mexican Recipes by Marge Poore.
  Shared  on FareShare 4-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                    *  Exported from  MasterCook  *
              Chicken Adobo with Black Bean and Orange Salad
Recipe By     : McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners"
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Citrus
                Main Dishes                      Salads
                Volume 2-4, Apr.'99              Beans
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken:
     1/4  cup           orange juice
     1/4  cup           lime juice
   1      teaspoon      cumin
   1      teaspoon      minced garlic
     1/2  teaspoon      dried oregano
     1/2  teaspoon      salt
     1/2  teaspoon      paprika
   4                    (5 oz.) boneless skinless chicken breast
                        halves -- tenderloins removed
                        olive oil cooking spray
                        Salad:
   2      large         navel oranges -- peeled
                        white pith removed -- cut into segments
                        -- halved
   1      cup           canned black beans -- rinsed
     3/4  cup           jicama -- diced/peeled
   2      tablespoons   chopped red onions
   2      tablespoons   minced jalapeno chile
   2      tablespoons   mint leaves -- julienned
   2      tablespoons   lime juice
     1/4  teaspoon      salt
                        lime wedges/mint sprigs -- for garish
Chicken: In resealable food storage bag, combine orange and lime juice,
cumin, garlic oregano, salt and paprika; add chicken. Seal bag; turn to
coat chicken. Marinate at room temperature 20 minutes.
In medium bowl, combine all salad ingredients. Let stand at room
temperature, tossing occasionally.
Remove chicken from marinade; reserve marinade.pat chicken dry with paper
towels. Heat large nonstick skillet over High heat. Remove from heat; with
spray, coat skillet. Return to heat. Add chicken; cook, turning twice, 6-7
minutes, until browned and no longer pink at center. Remove chicken from
skillet to plate; keep warm; let stand 5 minutes.
Wipe out skillet; add reserved marinade. Boil gently 2 minutes. Cut 
chicken crosswise on diagonal into thin slices. Arrange on 4 plates. 
Drizzle each with 2 tsp. boiled marinade.
Serve with bean salad; garnish.  Makes 4 servings.
Per serving; 205 calories, 22 g protein, 24 g. carbohydrate, 3 g fat, 47 
mg cholesterol, 681 mg sodium
McCall's Magazine, Jan. '99 "Fast Low-fat Family Dinners" 
MC formatting  and Posted on FareShare 4-99 by bobbi744@acd.net 
ICQ# 12099532
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                    *  Exported from  MasterCook  *
                             Chicken Chalupas
Recipe By     : Some Like It Hot-Junior League Of McAllen, Texas
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Mexican
                Volume 2-4, Apr.'99              Cheese
                Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chicken breast halves -- skinned and boned
   1      cup           chopped green onions
   2      large         jalapenos -- chopped
     1/4  cup           jalapeno juice
   1 1/2  cups          sour cream
                        Fried chalupa shells
   8      ounces        shredded Monterey Jack cheese
                        Shredded lettuce
                        Diced tomato
                        Diced onion
                        Guacamole
Boil chicken and chop into chunks. Mix chicken with onions, jalapenos, 
juice, and sour cream. Spread over chalupa shells; sprinkle with cheese. 
Broil until bubbly; top with lettuce, tomato, onion, and guacamole.
Posted on FareShare 4-99 by Summer Summer3605@aol.com 
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                     *  Exported from  MasterCook  *
                        Chicken Fajitas and Salsa
Recipe By     : Some Like It Hot-Junior League Of McAllen, Texas
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Mexican
                Main Dishes                      Onions
                Peppers                          Sauces
                Tomatoes                         Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken breasts -- boned and skinned
   2      medium        onions -- thinly sliced
     1/2  cup           lime juice
   4      teaspoons     finely chopped garlic
     1/2  teaspoon      ground pepper
   1 1/2  teaspoons     ground cumin
   1      teaspoon      dried oregano -- crushed
   1                    red bell pepper -- cut into thin strips
   1                    green bell pepper -- cut into thin strips
                        Salsa -- * recipe below
   1      dozen         tortillas
Cut chicken breasts into strips. Place chicken and onions in pan. Set 
aside. 
Mix together lime juice, garlic, pepper, cumin, and oregano. Pour over 
chicken and onions; cover; marinate 2 to 4 hours in refrigerator, stirring 
occasionally. {Do not exceed 4 hours or the texture of the chicken will be 
altered.} Heat skillet; add chicken and onions, red and green bell 
peppers, and 1 to 2 tablespoons marinade {to keep mixture from sticking to 
pan.} 
Stir fry just until chicken becomes opaque and is no longer pink. Do not 
over cook. 
Place about 1/2 cup of the mixture in the center of a warm tortilla. Top with 
salsa. Accompany with Spanish rice.
SALSA:
     1 pound tomatoes, diced
     3/4 cup diced onion
     2 tablespoons chopped cilantro
     1 jalapeno pepper, chopped
     1/2 teaspoon chopped garlic
     3/4 teaspoon ground cumin
     3/4 teaspoon dried, crushed oregano
     1/8 teaspoon salt
     1 tablespoon lemon juice
     1 tablespoon lime juice
Combine all ingredients. Cover and refrigerate for at least 2 hours before 
serving.
Posted on FareShare 4-99 by Summer Summer3605@aol.com 
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                     *  Exported from  MasterCook  *
                             Chicken Guisada
Recipe By     : Some Like It Hot-Junior League Of McAllen, Texas
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Mexican
                Volume 2-4, Apr.'99              Main Dishes
                Onions                           Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fryer chicken
   3      cloves        garlic -- peeled
   2      teaspoons     salt
     1/4  cup           oil
   1      teaspoon      pepper
   3                    tomatoes -- chopped
   1                    onion -- chopped
   1                    serrano pepper -- chopped
   3                    bay leaves -- crushed
Place chicken, garlic, and salt in pot; cover with water and boil until 
tender. Skin, bone, and shred chicken and place in skillet with oil; 
saute. Add remaining ingredients; simmer about 10 minutes, covered. Can be 
served in flour tortillas topped with grated cheese, or as a meat dish 
with Spanish Rice and Frijoles.
Posted on FareShare 4-99 by Summer Summer3605@aol.com 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Chicken Rice Casserole
Recipe By     : Taste Of Home Annual Recipes 1999
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Carrots
                Onions                           Rice
                Volume 2-4, Apr.'99              Casseroles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        broiler-fryer chicken -- cut up
   2      quarts        water
   2      teaspoons     salt
   3      cloves        garlic -- minced
     1/4  teaspoon      dried thyme
   3      cups          uncooked long grain rice
   1      can           {10 3/4 oz.} condensed cream of chicken
                        soup -- undiluted
   1      can           {10 3/4 oz.} condensed cream of mushroom
                        soup -- undiluted
   3      stalks        celery -- diced
   2      medium        onions -- diced
   1      medium        carrot -- grated
Place chicken, water, salt, garlic, and thyme in a Dutch oven. Cover and 
cook until chicken is tender, about 1 1/4 hours. Remove chicken; cool. 
Debone and cut into chunks. Skim fat from broth. Place 3 cups of broth in a 
bowl. 
{Save remaining broth for another use.} Add chicken and remaining 
ingredients. Place in a greased 13 x 9 x 2-inch baking dish. Cover and bake 
at 350 degrees for 35 to 40 minutes or until rice is tender.
Posted on FareShare 4-99 by Faith  Cook1Read@aol.com 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                            Chicken Salvatore
Recipe By     : Sal Gilbertie, Kitchen Herbs (Gilbertie Herb Farm)
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Chicken
                Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    garlic cloves -- peeled & thinly sliced
   1      Tbs.          chopped fresh rosemary
   2      tsp.          chopped fresh sage
                        Salt & pepper to taste
   4      whole         chicken breasts -- boned with skin intact
   2      Tbs.          unsalted butter
   3      Tbs.          fresh lemon juice
1. Combine garlic, rosemary and sage. Loosen one side of skin from breast 
and place 1 tsp. garlic mixture under the skin. Replace skin & tuck under 
edges of chicken breast and place in shallow baking pan. Season with salt 
& pepper.
2. Bake at 400 degrees for 35 to 40 minutes or until golden brown.
3. Melt butter in heavy skillet over medium heat. Add remaining garlic 
mixture and stir until garlic is tender, about 5 minutes. Blend in lemon 
juice. Season with salt & pepper.
4. Place chicken breasts on serving plates and spoon on garlic sauce.
Sal Gilbertie, Kitchen Herbs (Gilbertie Herb Farm)
Posted on FareShare 4-99 by Robin  grassRats@aol.com 
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