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FareShare Gazette Recipes -- January 2004 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Scallop Soup with Cilantro Cream
Shrimp and Asparagus Fettuccine

Snowflake Cookies

Southern Creamed Chicken with Sherry

Spicy Peanut Sauce - 2 pts per Cup

Spicy Rice Casserole

Spicy Vietnamese Chicken Stir Fry - 7 pts

Spinach Polenta Torta - Veg

Spinach Strawberry Salad

Stir-Fry Lo Mein - 9 pts

Sweet Corn Cake (El Torito's)

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                       * Exported from MasterCook *

                     Scallop Soup with Cilantro Cream

Recipe By     : www.atkins.com
Serving Size  : 4     Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter -- divided
     1/2         pound  medium-size sea scallops
     3/4      teaspoon  salt -- divided
     1/8      teaspoon  cayenne pepper -- (optional)
  1              small  onion -- chopped
  1              small  carrot -- chopped
  1                     celery stalk -- chopped
  1         tablespoon  tomato paste
  8             ounces  clam juice -- (1 bottle) plus
     1/2           cup  water
  1                cup  heavy cream -- divided
     1/2           cup  fresh cilantro -- chopped
  1           teaspoon  grated lemon rind

1. Melt 1 tablespoon of the butter in a medium saucepan over medium-
high heat. Add the scallops, and sprinkle with 1/2 teaspoon salt. Cook
scallops 2 to 3 minutes, until lightly golden. Remove from saucepan.

2. Melt remaining tablespoon of butter. Add onion, carrot and celery;
cook until softened, about 3 minutes. Add tomato paste; cook 1 minute.
Add clam juice, water and cayenne, if using. Bring to a boil. Reduce
to a simmer. Cook 3 minutes to heat through.

3. Add 1/2 cup heavy cream and half the scallops to the saucepan. Cook
2 minutes. Puree soup in batches in a blender. Return to saucepan.

4. Puree cilantro, lemon rind, remaining 1/2 cup cream and 1/4 teaspoon
salt in blender until smooth and creamy.

5. Divide soup among 4 bowls. Top each with a quarter of the cilantro
cream and a quarter of the remaining scallops

Formatted in MasterCook by Art

Contributed to the FareShare Gazette by Art; 11 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 306 Calories; 28g Fat (79.9% calories from fat); 
2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 758mg Sodium.  
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Shrimp and Asparagus Fettuccine

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  2                     garlic cloves -- chopped
  1                cup  chopped asparagus
     1/2           cup  finely chopped red bell pepper
  1              pound  uncooked shrimp -- peeled and deveined
                        Salt and freshly ground pepper
  2        tablespoons  butter
  2        tablespoons  sherry
  1           teaspoon  fresh thyme
                        or 1/4 teaspoon dried
  8             ounces  fettuccine -- cooked according
                        to package instructions

Place the oil and garlic in frying pan over medium heat and sauté until
fragrant.

Add asparagus and bell pepper and cook 1 to 2 minutes or until tender.

Stir in shrimp, salt and pepper and sauté a further 3 to 5 minutes, until
shrimp are tender and no longer translucent.

Add butter, sherry and thyme and sir until butter has melted.

Pour sauce over hot fettuccine and toss well.

Serve at once.

Contributed to the FareShare Gazette by Dancer^; 1 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 191 Calories; 19g Fat (92.3% calories from fat); 
1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 60mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 4 Fat.


 
                      * Exported from MasterCook *

                            Snowflake Cookies

Recipe By     :
Serving Size  : 80    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                box  angel food cake mix
  1                cup  cold water
     3/4           cup  sugar
                        **Lemon**
  15             small  lemon drop candies
                        Yellow food coloring
                        **PEPPERMINT**
  14                    red and white mint candies
                        Red food coloring
                        **CAPPUCCINO**
  1 1/2      teaspoons  instant coffee powder
                        Ground cinnamon
                        **LIME**
  1 1/2    tablespoons  lime gelatin powder
                        Green food coloring
                        Sugar hearts or sequins
                        **CHOCOLATE**
  1           teaspoon  instant cocoa powder
     1/4           cup  semisweet chocolate chips

Place one rack in middle of oven and another rack in lowest position. Heat
oven to 200 degrees F. If you have 2 ovens, use both. Line 4 cookie sheets
with foil. (Sprinkle a few drops of water on cookie sheets first to hold
foil in place.) Do not grease cookie sheets or foil.

Process lemon drop candies in a food processor until powdery, but with
little chunks remaining (1/4 cup). Wipe out processor with paper towel.
Process mint candies same way (1/3 cup).

In a large bowl on highest speed, beat contents of egg-white packet with 1
cup water, 5-10 minutes until stiff peaks form. Add sugar and beat on high
2 minutes longer. Remove beaters from bowl.

Sprinkle contents of flour packet over beaten whites. Gently stir (fold) in
with a rubber spatula just until blended. Makes 9 1/2 cups batter.

**LEMON** Measure 1 1/2 cups batter and put into a clean and dry small
bowl. Reserve 2 teaspoons crushed lemon candy. Gently stir (fold) remaining
candy into batter. Add 2 drops yellow food coloring and gently stir until
color streaks and isn't completely blended. Drop heaping teaspoonfuls about
1 1/2 inches apart on a lined cookie sheet. Sprinkle mounds with reserved
crushed candy. Makes 17.

**PEPPERMINT**

Follow directions for Lemon Cookies, using crushed mint candies instead of
lemon drops and red food coloring. Makes 17.

To bake: Bake both flavors about 1 1/2 hours, until cookies are crisp and
look dry on top. (Slightly longer baking won't hurt. Color of cookies will
barely change.) Slide foil onto countertop and let cookies cool 10 minutes.
Remove cookies from foil and let cool completely. While cookies bake,
flavor remaining batter.

**CAPPUCCINO**

Take another 1 1/2 cups batter. Put all but 1/4 cup into clean, dry bowl.
Sprinkle coffee powder over the 1 1/4 cups. Let stand about 2 minutes to
dissolve. Gently fold just until blended. Drop batter as directed. Top each
mound with a small dollop of reserved white batter. Sprinkle with cinnamon.
Bake and cool as directed. Makes 14.

**LIME**

Take another 1 1/2 cups batter and sprinkle with lime Jello. Let stand
about 2 minutes to dissolve, then gently fold just until blended. Drop
batter as directed. Sprinkle mounds with sugar hearts. Bake and cool. Makes
16.

**CHOCOLATE**

Gently fold cocoa powder into remaining batter until blended. Drop batter
as directed. Bake and cool as for Lemon. Up to 4 hours before serving, melt
chocolate chips and spoon into corner of sandwich bag. Snip tip. Squeeze
onto cookies. Makes 16.

NOTE : You can use 16-ounce box angel food cake mix that doesn't have 2
separate packets. Beat as directed using only 1 cup water. Beat in 3/4 cup
sugar after batter is stiff. Amount of batter will be less than for mixes
with 2 packets.

You don't have to make all the flavors. I sometimes just make lots of one
flavor. Mix and match as you wish.

 From http://www.RecipeCottage.com/cookies/snowflake01.html

Contributed to the FareShare Gazette by Renee in response to a request;
25 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 31 Calories; trace Fat (5.1% calories from fat); 
1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 39mg Sodium.  
Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                   Southern Creamed Chicken with Sherry

Recipe By     :Southern U.S. Cuisine by Diana Rattray
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter
  3        tablespoons  flour
  1                cup  seasoned chicken broth
     1/2           cup  half and half -- or cream
  2               cups  cooked cubed chicken
  4             ounces  mushrooms -- undrained
  1         tablespoon  sherry
                        salt and pepper -- to taste
  6                     patty shells -- toast or rice

Melt the butter in a large saucepan and blend in the flour. Add the
chicken broth and cream and stir until thickened and smooth. Add the
chicken and mushrooms with their liquid and cook for 1 minute, or until
mixture begins to bubble. Season to taste and then stir in the sherry.
Serve over rice, on toast, or in patty shells.

Serves 4 to 6.

Contributed to the FareShare Gazette by Chupababi in response to a request;
18 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 149 Calories; 12g Fat (74.4% calories from fat); 
2g Protein; 7g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 102mg Sodium.  
Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                    Spicy Peanut Sauce - 2 pts per Cup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  water
  1         tablespoon  lite soy sauce
  2          teaspoons  vinegar
  15                    Pringles Fat-Free Original Potato Crisps
  1         tablespoon  Better 'N Peanut Butter
                        [can be found at Trader Joe's]*
     1/4      teaspoon  ground ginger -- or
                        a thin slice of fresh ginger root
     1/2                garlic clove
                        or 1/8 teaspoon garlic powder
  1                     banana -- ripe
                        crosswise slice 1/4-inch thick
                        
  2                     individual packets Equal sweetener
                        Cayenne pepper -- according
                        to how spicy-hot you prefer

Put all of the ingredients (yes, the Pringles too) into a blender and blend
on high speed until very, very smooth. This sauce thickens a little more
over time.

If too thick, thin with water. If too thin, add one or two more Pringles
fat-free crisps and blend again until very smooth. Refrigerate after using.
Keeps about a week in a covered container, refrigerated.

This sauce can be served cold or warm on noodles, vegetables, fruit,
grilled meats and seafood, etc. If you want to serve it warm, it's best to
heat it on the stovetop using low to medium-low heat. Do not boil. It can
be microwaved, but the texture changes somewhat, so the stovetop method
produces the best results.

Also, I've only made this recipe with the Pringles fat-free crisps. They
contain a fat substitute that gives the sauce a high-fat texture and taste.
It may be that Lay's WOW brand chips can be used instead, but I haven't
experimented yet with that brand or calculated whether the points are
comparable, so I can't say for certain.

* Re the Better 'N Peanut Butter: I've only seen it available at Trader
Joe's. If you know where else it can be purchased, please let us all know.
(Per tablespoon, it contains 50 calories and 1.2 grams of fat, much lower
in both than regular or low-fat peanut butter.) Last, please feel free to
adjust the amounts of ginger, garlic, sweetener and cayenne to your own
personal preference. Enjoy!

This recipe makes one cup of really rich-tasting sauce.

Contributed to the FareShare Gazette by Chupababi; 17 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 28 Calories; trace Fat (4.2% calories from fat); 
trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Spicy Rice Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pork sausage -- mild, bulk
  2               cups  boiling water
  1           teaspoon  ground cumin
  1                     jalapeno pepper -- seeded & finely
                        minced
     1/2      teaspoon  garlic powder
  2             medium  onions -- chopped
  1       6 1/4 ounces long  grain and wild rice mix -- quick-cooking
                        [one package]
  2             medium  green peppers -- chopped
  2                     beef bouillon cubes

In a large skillet, cook sausage, cumin and garlic powder, stirring often.
Drain.

Add onions and green peppers; saute until crisp-tender.

Dissolve bouillon in water; add to skillet.

Stir in jalapenos, rice and rice seasoning packet; bring to a boil.
Reduce heat and simmer, uncovered, 5 to 10 minutes or until the water is
absorbed.

Serve.

Contributed to the FareShare Gazette by Dancer^; 1 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 346 Calories; 31g Fat (80.2% calories from fat); 
10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 713mg Sodium.  
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat.


  
                      * Exported from MasterCook *

                Spicy Vietnamese Chicken Stir Fry - 7 pts

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless chicken breasts -- cut into strips
  1              ounce  Vietnamese chili paste
  2        Tablespoons  peanut oil
  1         Tablespoon  ginger -- peeled, sliced thin
  1         Tablespoon  garlic -- peeled, minced
  8                     mushrooms -- sliced thin
  8                     mushrooms -- sliced thin
  2              heads  bok choy -- cleaned, cored,
                        sliced
  1                     red pepper -- seeded, sliced thin
  1                     Japanese eggplant -- sliced thin
  2             ounces  chicken broth
  1         Tablespoon  cilantro -- chopped
  2        Tablespoons  sesame seeds

Roll chicken strips in the chili paste until evenly coated.

Heat a large non-stick sauté pan or wok until while hot.

Add oil, ginger, garlic and chicken and stir vigorously. Cook until chicken
is about half way cooked.

Keeping the pan hot, add bok choy, mushrooms, peppers and eggplant.

When vegetables are half cooked, add soy sauce and chicken broth.

Continue to cook until vegetables and chicken are fully cooked and most of
the liquid has been absorbed.

Top with cilantro and sesame seeds.

Contributed to the FareShare Gazette by Chupababi; 17 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 387 Calories; 12g Fat (29.5% calories from fat); 
58g Protein; 9g Carbohydrate; 3g Dietary Fiber; 137mg Cholesterol; 227mg Sodium.  
Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.


 
                      * Exported from MasterCook *

                       Spinach Polenta Torta - Veg

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  water
  2               cups  polenta
     1/2           cup  salt
  3               cups  washed spinach -- finely chopped
  1 1/8           cups  crumbled feta cheese
                        [though I think more feta is
                        always better!]
  3        tablespoons  tomato paste

Bring water to the boil, set heat to Medium, add salt and polenta,
stirring continuously. Cook, stirring well, for 20-30 minutes or
until the polenta pulls away from the sides of the pot.

Over Medium heat combine spinach and 1 1/2 cups cooked polenta; stir for
about 2 minutes till spinach is cooked down.

Pour half of the spinach polenta mix into a loaf pan sprayed with olive
oil; spreading evenly, top with half the feta cheese.

Add second layer of plain polenta mixed with tomato paste, top with
remaining cheese.

Add rest of the polenta mix with spinach and pour over the other 2 layers
and let cool.

Cover and refrigerate for several hours or overnight.

To serve, run a knife inside the loaf pan and loosen. Gently invert onto
a cutting board, cut slices and serve hot or cold
with a green salad.

crazynut.com

NOTES : Chupa Note: Use 6 cups of a very flavorful broth, perhaps spiked
with 1/2 teaspoon red pepper flakes and you won't need any salt.

Contributed to the FareShare Gazette by Chupababi; 12 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 413 Calories; 7g Fat (14.8% calories from fat); 
12g Protein; 75g Carbohydrate; 10g Dietary Fiber; 25mg Cholesterol; 8912mg Sodium.  
Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.


 
                      * Exported from MasterCook *

                         Spinach Strawberry Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2            bunches  spinach -- rinsed and
                        torn into bite size pieces
  4               cups  sliced strawberries
     1/2           cup  vegetable oil
     1/4           cup  white wine vinegar
     1/4           cup  white sugar
     1/2      teaspoon  paprika
  2        tablespoons  sesame seeds
  1         tablespoon  poppy seeds

In a large bowl, combine the spinach and strawberries. Set aside.

In a medium mixing bowl, whisk together the oil, vinegar, sugar, paprika,
sesame seeds and poppy seeds.

Pour over salad, toss until well mixed and serve.

Contributed to the FareShare Gazette by Dancer^; 23 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 223 Calories; 21g Fat (80.1% calories from fat);
2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Stir-Fry Lo Mein - 9 pts

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
  20            ounces  boneless skinless chicken thighs
                        cut into bite-size pieces
  1                cup  stir-fry seasoning sauce
  5             ounces  water chestnuts -- (1 can) drained
  1             medium  onion -- (1/2 cup) sliced
  16            ounces  fresh stir-fry vegetables -- celery
                        carrots, broccoli and pea pods -- (1 package)
     1/2           cup  whole cashews -- (optional)
  8             ounces  lo mien noodles

Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook
over medium-high heat, turning occasionally, until chicken is browned (5 to
7 minutes). Place in slow cooker. Add stir-fry seasoning sauce, water
chestnuts and onion. Cover; cook on LOW heat setting for 4-6 hours.

Increase heat setting to HIGH 30 minutes before serving.

Add stir-fry vegetables; stir. Cover; cook 30 minutes, stirring once, until
vegetables are crispy tender.

Stir in cashews just before serving, if desired.

Meanwhile, cook lo mien noodles according to package directions.

To serve, spoon stir-fry chicken and vegetables mixture over noodles.

Contributed to the FareShare Gazette by Chupababi; 17 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 41 Calories; 4g Fat (82.6% calories from fat); 
trace Protein; 2g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 40mg Sodium.  
Exchanges: 1/2 Vegetable; 1 Fat.


 
                      * Exported from MasterCook *

                      Sweet Corn Cake (El Torito's)

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  unsalted butter
  2        tablespoons  shortening
     1/2           cup  masa harina
  3        tablespoons  cold water
  10            ounces  frozen corn kernels
     1/4           cup  sugar
  2        tablespoons  whipping cream
     1/4      teaspoon  baking powder
     1/4      teaspoon  salt

1) Whip butter and shortening in mixing bowl until fluffy and creamy. Add
masa harina gradually and mix thoroughly. Add water gradually, mixing
thoroughly.

2) Blend corn kernels until coarsely chopped. Stir into masa mixture.

3) Mix cornmeal, sugar, whipping cream, baking powder and salt in large
bowl. Add butter-masa mixture; mix until blended.

4) Pour masa mixture into 8-inch greased baking pan. Cover with foil and
bake at 350 degrees F. until corn cake is firm, 40 to 50 minutes. Allow to
stand at room temperature 15 minutes before cutting into squares. Or use
ice cream scoop to serve.

Source : "Los Angeles Times"
S(Formatted by): "LYNN THOMAS"

Contributed to the FareShare Gazette by ChupaBabi in response to a request;
29 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 139 Calories; 9g Fat (53.7% calories from fat); 
1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 69mg Sodium.  
Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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