FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- January 2004 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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