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

Recipes Included On This Page

Baked Oatmeal (01)
Baked Oatmeal (02)
Baked Oatmeal with Powdered Milk and Banana
Beef and Andouille Burgers
Beef Curry with Toasted Spices (CL)
Bistro Chicken and Eggplant Sandwiches
Black Bean Purée w/ Cumin Croutons, Bermuda Onion & Sour Cream Garnish
Blender Buckwheat Crepes
Bourbon Chicken - 5 pts
Buckwheat Granola Scones
Bulger Wheat and Fruit Stuffing

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* Exported from MasterCook * Baked Oatmeal (01) Recipe By :Adapted from "Better Homes and Gardens" Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups regular rolled oats 1/4 cup oat bran 1/4 cup steel-cut oats 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon -- * 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 cups milk 1 egg -- beaten 1/3 cup applesauce 1/4 cup cooking oil 2 cups fresh fruit -- ** Plain or vanilla yogurt or milk or cream Preheat oven to 400 degrees F. Lightly grease 2-quart soufflé dish. In large bowl, combine first 8 ingredients*** and mix with a wire whisk; set aside. In medium bowl, combine next 4 ingredients. Add to oat mixture and stir until just combined. Place mixture into baking dish. Bake uncovered for 20 minutes. Remove from oven to stir mixture and gently fold in fruit. Bake, uncovered, for another 20 minutes more or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk or cream. Makes 6 to 8 servings. * I prefer using freshly grated nutmeg. ** My family's favorite combination so far is 1 cup mashed bananas and 1 cup drained canned peaches. The recipe suggests: blueberries; chopped strawberries; apples or pears -cored; peeled and chopped; 4 ripe mashed bananas; cranberries or 1 cup dried fruit (raisins, cranberries or figs). *** To save some time in the morning, I combine my dry ingredients the night before. This recipe makes 6 servings, which means my family has it for 2 days. On the second day I reheat the oatmeal in the microwave with a little milk mixed in. Carroll Pellegrinelli Adapted from "Better Homes and Gardens" Source : http://baking.about.com/cs/forbreakfast/a/bakedoatmeal.htm Contributed to the FareShare Gazette by Dee in response to a request; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 13g Fat (47.9% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 394mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Baked Oatmeal (02) Recipe By : Our Hearts Inn Colorado Springs, Colorado Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups oatmeal 3/4 cup brown sugar 1 cup margarine 2 eggs 2 cups milk 2 teaspoons baking powder 1 teaspoon salt Mix all ingredients together into a 13x9-inch buttered pan. Bake at 375 degrees F. for 25 minutes. Author's note - I like to add dried fruits and nuts and pour into small ramekins for baking and serving individually. My guests enjoy this very much and one stated "It's like a large baked oatmeal cookie for breakfast." I serve fried apples on top of this. Our Hearts Inn Busted by Lori K NOTES : Posted to Recipelu Feb.2, 1998 by palgreen@hiwaay.net (Perry Greene). ps. I omitted the fruit and nuts because of a picky teenager ;-). Contributed to the FareShare Gazette by ChupaBabi in response to a request; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 567 Calories; 37g Fat (57.8% calories from fat); 11g Protein; 49g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 940mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Baked Oatmeal with Powdered Milk and Banana Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups oatmeal 1/4 cup milk powder 1 banana -- mashed 1 1/2 cups hot water Preheat Oven to 350 degrees F. Place ingredients in a small casserole in the order listed. Bake 20 minutes. Variation Replace banana with: 2 tablespoons raisins; 1/4 cup coconut; sprinkle with cinnamon. Bake 20 minutes. Source : SOAR Contributed to the FareShare Gazette by ChupaBabi in response to a request; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 3g Fat (12.5% calories from fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 1/2 Fat.

* Exported from MasterCook * Beef and Andouille Burgers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oil packed sun dried tomatoes -- drained 1/2 cup mayonnaise 1 tablespoon whole grain Dijon mustard 8 ounces Andouille sausages -- cut into 1-inch pieces 2 1/2 pounds ground beef 2 large shallots -- minced 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon fennel seeds -- crushed 6 large hamburger buns 6 slices red onion -- 1/3 inch thick olive oil 1 cup coarsely grated Asiago Cheese 1 jar roasted red peppers Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. Finely chop Andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper and crushed fennel seeds. Stir with fork just until well blended. Form mixture into six 1-inch thick patties. Prepare barbecue. Grill hamburger buns until golden. Brush onion slices with oil, sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers. Spread cut sides of hamburger buns with sun-dried tomato mayonnaise. Top bottom halves with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns. Description : "Bon Appetit 2002" Contributed to the FareShare Gazette by Jennie; 7 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5455 Calories; 410g Fat (67.3% calories from fat); 225g Protein; 223g Carbohydrate; 27g Dietary Fiber; 1003mg Cholesterol; 7141mg Sodium. Exchanges: 8 1/2 Grain(Starch); 27 Lean Meat; 15 1/2 Vegetable; 56 Fat.

* Exported from MasterCook * Beef Curry with Toasted Spices (CL) Recipe By : Cooking Light Magazine, September 2003, Page 180 Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beef: 1 tablespoon Homemade Curry Powder -- (page 104) 1 1/2 teaspoons salt 2 teaspoons freshly ground black pepper 3 1/2 pounds beef stew meat, trimmed and cut into bite-sized pieces Toasted Spices: 2 tablespoons coriander seeds 1 tablespoon cumin seeds 2 teaspoons fenugreek seeds 3 whole cloves 1 (1-inch) cinnamon stick, broken 2 dried hot red chiles 3 bay leaves 2 tablespoons sugar 1/2 teaspoon ground cardamom 1/4 teaspoon salt Remaining Ingredients: 1 tablespoon olive oil -- divided 3 cups vertically sliced onion 3 tablespoons minced peeled fresh ginger 1/4 cup minced garlic 2 tablespoons Hungarian sweet paprika 2 cups plain low-fat yogurt 1 1/2 cups low-salt beef broth 1 cup chopped red bell pepper 1/2 cup minced fresh cilantro 1/2 cup tomato puree To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally. To prepare toasted spices, heat a non-stick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground. Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; saute 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic and paprika; cook 1 minute, stirring constantly. Add beef, yogurt and remaining ingredients; bring to a boil. Cover, reduce heat and simmer 1 hour and 30 minutes or until the beef is tender. Yield 12 servings (serving size: about 1 cup). NOTES : You can also prepare this recipe with cubed leg of lamb. Fenugreek seed is a common spice in Indian food. Find it at an ethnic grocery such a World Market or order online at www.americanspice.com. Contributed to the FareShare Gazette by ChupaBabi; 4 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (29.6% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Bistro Chicken and Eggplant Sandwiches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small eggplant 1 medium red onion 1 teaspoon dried basil Balsamic vinegar Olive oil or salad oil Coarsely ground pepper 2 teaspoons all-purpose flour 1 tablespoon dried parsley 4 medium skinless boneless chicken breast 1 loaf crusty bread -- (large loaf) 3 tablespoons Dijon mustard Preheat oven to 500F. Spray 15 1/2- x 10 1/2-inch jelly rolls pan with nonstick cooking spray. Cut eggplant lengthwise into 1/2-inch-thick slices. Cut red onion crosswise into 1/2-inch-thick slices. Arrange eggplant and onion in 1 layer in jelly roll pan. In cup, mix basil with 2 tablespoons balsamic vinegar, 1 tablespoon olive or salad oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Brush half of balsamic vinegar mixture over the eggplant and onion. Roast vegetables 10 to 12 minutes, turning them one and brushing with remaining balsamic vinegar mixture, until tender and they begin to brown. Meanwhile, on sheet of waxed paper, mix flour, parsley flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper; use to coat chicken breast halves. In 12-inch skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook chicken until golden brown on both sides and juices run clear when pierced with a knife, turning chicken once. Hold knife almost parallel to the work surface and cut each breast into 3 slices. To serve, from center of loaf of bread, cut 4 3/4-inch-thick slices (reserve remaining bread for use another day). Top bread with eggplant slices slightly overlapping, onion slices separated into rings and chicken. In cup, mix Dijon mustard with 1 1/2 teaspoons balsamic vinegar; drizzle over chicken and serve. Contributed to the FareShare Gazette by Jennie; 14 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 4g Fat (10.8% calories from fat); 57g Protein; 13g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Black Bean Purée with Cumin Croutons, Bermuda Onion and Sour Cream Garnish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cumin Croutons** 1/4 loaf Cuban bread 1/2 tablespoon olive oil 2 garlic cloves -- chopped Salt and pepper 1/2 tablespoon cumin **Black Bean Puree** 1 pound black beans -- soaked overnight and drained 1 cup red wine 1 cup beef broth 2 bay leaves 1 tablespoon fresh oregano 3 garlic cloves -- crushed 1 bunch Italian parsley 1 1/2 tablespoons olive oil 1/2 large green bell pepper -- seeded and diced 1 large Bermuda onion -- diced 1 stalk celery -- diced Salt and pepper to taste 1/4 tasso -- cut into 1 1/2-inch cubes 1 tablespoon cumin 1 tablespoon red wine vinegar Sour cream -- for garnish Finely chopped garlic -- for garnish For the Croutons Preheat oven to 450 degrees F. Dice bread into 1/4-inch squares, place on baking sheet spread with olive oil and chopped garlic. Toss cubes on sheet to coat with the oil and garlic. Salt and pepper. Sprinkle with cumin and place sheet in oven for about 5 minutes. For the Purée Place black beans in medium to large stock pot and cover with red wine, beef broth, and, if necessary, water to cover them about 1 to 1 1/2 inches above the level of the beans. Make an herb sachet by placing bay leaves, fresh oregano, 2 crushed but still whole cloves of garlic and 1/2 bunch flat leaf parsley in center of 8-inch cheese cloth square. Pull all corners above the herbs, cinch and twist cloth loosely above the herbs and tie with butcher twine to form a pouch. Place in pot with the beans. In medium to large skillet, heat 1 tablespoon of the olive oil until very hot. Add the bell pepper, 3/4 of the onion, celery, and crushed garlic (1 clove) and sauté briefly about 2 minutes. Season with salt and pepper. Remove from skillet and set aside. To the skillet add the tasso and sauté until the fat is rendered. (Do not cook thoroughly.) Drain the fat. Add sautéed ingredients to pot and season with cumin, salt and pepper; bring to boil over high heat, then reduce heat to medium-low, cover and cook until beans are tender (about an hour; longer if necessary). Remove from heat; take out herb sachet and pieces of tasso from pot, discard. Check for salt and pepper. Transfer 1/2 of bean soup to blender and purée until smooth, leaving top of blender partially open for heat to escape. Return puree to pot and repeat process with second 1/2 of soup. Simmer purée while adding remaining 1/2 tablespoon of olive oil and 1 tablespoon red wine vinegar. Divide purée into bowls and garnish with croutons, a dollop of sour cream the remaining Bermuda onion, and finely chopped garlic. Serve hot. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Dancer^; 17 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 541 Calories; 9g Fat (15.8% calories from fat); 29g Protein; 80g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 387mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Blender Buckwheat Crepes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 cup milk 3 eggs 1/2 cup buckwheat flour 2/3 cup white flour 1/2 teaspoon salt 3 tablespoons melted butter TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using. To make batter by hand, beat the eggs slightly, add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using. To cook crepes, melt a little butter in a crepe pan and cook. As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter with more milk or water. Buckwheat pancakes are great but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar. Chupa Note: These freeze beautifully between layers of wax paper. The buckwheat gives them enough heft to be a brunch or dinner entrée, stuffing with veggies and cheese or a mustard spiced white sauce. In Normandy, I had them stuffed with fresh apples sautéed in butter and cinnamon, tossed with walnuts. Simple and superb. Contributed to the FareShare Gazette by ChupaBabi; 27 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1156 Calories; 58g Fat (45.1% calories from fat); 41g Protein; 119g Carbohydrate; 9g Dietary Fiber; 687mg Cholesterol; 1718mg Sodium. Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 1 Non-Fat Milk; 10 Fat.

* Exported from MasterCook * Bourbon Chicken - 5 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breasts -- (4 pts. each) 1 teaspoon ground ginger 4 ounces soy sauce 1/2 small onion -- minced 16 packets Splenda 1 tablespoon molasses -- (1 pt.) 1/4 cup bourbon -- (5 pts.) 1/2 teaspoon garlic powder family size bag of frozen broccoli florets (or fresh) -- optional 2 tablespoons cornstarch -- (1 pt.) Mix together all ingredients except for chicken in a medium sized bowl. Place chicken breasts in dish large enough to lay all chicken breasts flat. Pour liquid over chicken and cover dish with foil. Place dish in refrigerator and marinate over night. Turn chicken over onto other side at least once during marinade time. Remove each piece of chicken from marinade and slice or cut into squares. Put chicken and marinade sauce into heated large skillet or wok (I used a turbo-cooker) along with broccoli. Cook, stirring frequently, until chicken is cooked through. Mix cornstarch with about ¼ cup of water until dissolved. Pour cornstarch mixture into chicken mixture and continue cooking until sauce thickens somewhat. Serve over rice. Serves 4; 5 pts. each (with sauce) (rice points not included in calculation) Source : "Dotties Weight Loss Zone" Contributed to the FareShare Gazette by ChupaBabi; 3 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 3g Fat (9.1% calories from fat); 56g Protein; 11g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 1777mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Buckwheat Granola Scones Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups all-purpose flour 2/3 cup buckwheat flour 1/4 cup packed brown sugar 2 1/4 teaspoons baking powder 1/3 cup butter -- chilled; cut up 1/3 cup milk 1 large egg 1 teaspoon vanilla extract -- or maple extract 1 1/2 cups granola -- homemade preferred Preheat oven to 375 degrees F.; lightly butter a cookie sheet. In a large bowl, stir together the flours, brown sugar and baking powder. Add the butter. Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal. (Or do it the old fashioned way: two forks and a lot of wrist action!) In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour mixture. The dough will be sticky. With lightly floured hands, knead in the granola. Use an ice cream scoop or 1/3-cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on wire racks. Serve warm or cold. Recipe from: Shaw's Fancy in Annapolis, Maryland. Source : American Country Inn and Bed & Breakfast Chupa Notes: This is a very forgiving recipe. It gives you a lot of play room. I've added raisins, nuts, coconut, jalapenos & cheese, crushed butterscotch, though not ALL at the same time! Have fun. Contributed to the FareShare Gazette by ChupaBabi; 27 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2648 Calories; 122g Fat (40.5% calories from fat); 59g Protein; 346g Carbohydrate; 32g Dietary Fiber; 364mg Cholesterol; 1869mg Sodium. Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 23 1/2 Fat; 4 Other Carbohydrates.

* Exported from MasterCook * Bulger Wheat and Fruit Stuffing Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups bulger wheat 1/2 cup apple juice 1/4 cup dried apples 10 dried apricots 1/4 cup raisins 8 ounces seasoned bread stuffing 1/4 cup toasted pine nuts -- or pecans 1/2 cup fat-free and low sodium chicken broth [1/2 to 3/4 cups] Salt and pepper for seasoning Bring 2 quarts of salted water to a boil. Add the bulger wheat, bring back to a boil. Lower heat just enough so that the pot doesn't spill over and cook for 15 minutes. While the bulger is cooking, pour the apple juice into a micro-safe measuring cup. Chop the apples and apricots. Add the apples, apricots and raisins to the apple juice stirring to combine. Microwave at full power for 1 minute and set aside. Drain the bulger wheat and return to the pot. Stir in the bread stuffing, apples, apricots, raisins and pine nuts. Stir in just enough chicken broth to moisten the bread. Season to taste with salt and pepper. Heat in the microwave for 3-4 minutes. The stuffing can be made 2 days ahead and stored in the refrigerator. Contributed to the FareShare Gazette by Dancer^; 18 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4146 Calories; 12g Fat (2.4% calories from fat); 81g Protein; 1020g Carbohydrate; 130g Dietary Fiber; 5mg Cholesterol; 6167mg Sodium. Exchanges: 10 1/2 Grain(Starch); 57 Fruit; 1 Fat.

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