Recipes Included On This Page Chicken Tequila Fettuccine Chicken Thighs Mozzarella Chicken-Sausage with Rice and Peas Chickpea Fritters with Couscous - Indian Vegetarian Chocolate Breakfast Crepes Chocolate Harvest Nut Pie Chocolate Mint Baked Custard Christmas Cranberry Bread Stuffing Christmas Egg Nog Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Tequila Fettuccine Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fettuccine -- uncooked 1 tablespoon minced cilantro 2 tablespoons minced garlic 2 tablespoons minced jalapeno pepper 3 tablespoons unsalted butter or margarine 1/2 cup chicken broth -- (low sodium) 2 tablespoons gold tequila 2 tablespoons lime juice 3 tablespoons soy sauce 1 pound chicken breast meat -- diced 3/4 inch 1/2 medium red onion -- thinly sliced 1/2 medium red bell pepper -- thinly sliced 1/2 medium green bell pepper -- thinly sliced 1 cup half and half -- (note: we used fat-free) Prepare pasta according to package directions; drain. Saute cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4-5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced. Set aside. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime sauce and cream. Bring to a boil, until chicken is cooked through, about 3 minutes. Toss with hot pasta and serve immediately. Contributed to the FareShare Gazette by Dancer^; 10 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 7g Fat (54.5% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 894mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Chicken Thighs Mozzarella Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup flour 2 tablespoons grated Parmesan cheese Salt and pepper -- to taste 8 boneless chicken thigh fillets 1 beaten egg -- PLUS 1 tablespoon water 2 tablespoons oil 6 tablespoons margarine -- divided 3/4 pound mushrooms -- sliced 4 slices cooked ham -- cut in half 8 slices Mozzarella cheese Combine flour, Parmesan cheese, salt and pepper. Dip chicken in egg mixed with water. Drain. Dredge in flour mixture. Heat 2 tablespoons oil with 4 tablespoons margarine in skillet. Add thighs. Cook for 2 minutes on each side until golden brown. Remove with slotted spoon and arrange in single layer in 12x8-inch baking dish. Preheat oven to 350 F. Add 2 tablespoons more margarine to skillet. Sauce mushrooms for 4 minutes. Place ham slices over thighs, scatter mushrooms over all and top with mozzarella cheese slices. Bake for 35-40 minutes until tender. In Microwave prepare as above but do not add Mozzarella cheese. Cover lightly with plastic wrap. Microwave on High for 8 minutes. Add mozzarella slices. Recover and Microwave on High for 3-4 minutes more until tender. Source : "Holly Farms" NOTES : This is absolutely delicious! I had to make a couple of changes because of what I had in the house. I used much less margarine than called for, about 2-3 tablespoons total with olive oil. I used a can of mushrooms pieces and stems and saute them as called for in the recipe. I didn't have sliced mozzarella cheese so use an equivalent amount of shredded. I also use 1/4 cup Egg Beaters instead of the 1 egg. This still is a rather high fat recipe. Contributed to the FareShare Gazette by Bobbie; 17 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1250 Calories; 95g Fat (68.5% calories from fat); 77g Protein; 22g Carbohydrate; 1g Dietary Fiber; 282mg Cholesterol; 2969mg Sodium. Exchanges: 1/2 Grain(Starch); 10 1/2 Lean Meat; 1 Vegetable; 13 Fat. * Exported from MasterCook * Chicken-Sausage with Rice and Peas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 1 onion -- chopped 1 celery stick -- chopped 1/2 red pepper -- chopped 2 cups long grain rice 4 cups chicken stock 1 tablespoon tomato puree 3 shakes of Tabasco sauce 8 ounces cold roast chicken without skin and bone 4 ounces cooked sausage -- sliced 3 ounces frozen peas Heat the oil in a saucepan add the onion, celery and pepper. Cook over a gentle heat until soft. Add the rice, chicken stock, tomato puree and Tabasco sauce. Simmer uncovered about 10 minutes. Stir in the cold meat, sausage and peas and simmer for 5 minutes. Switch off the heat, cover and leave to stand for 5 minutes before serving. Contributed to the FareShare Gazette by Dancer^; 16 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 7g Fat (70.4% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1458mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Chickpea Fritters with Couscous - Indian Vegetarian Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces couscous 1/2 small cucumber 2 plum tomatoes -- peeled, seeded, diced 1 small bunch flat leaf parsley 1 lime 6 spring onions -- trimmed or green onions -- trimmed 14 ounces chickpeas -- drained rinsed [one can] 1/2 teaspoon cumin 1/2 teaspoon coriander/cilantro 1 red chile -- seeded, finely chopped 1 Handful fresh coriander/cilantro leaves 1 garlic clove Plain flour for dusting 10 fresh mint leaves 5 ounces yoghurt Salt Freshly ground pepper Paprika Put 4 ounces water in a small pan; add 1/2 teaspoon salt. Bring to boil; remove from heat stir in couscous; leave for 5 minutes. Grate cucumber and squeeze liquid out. Spread onto a plate. Sprinkle with small amount of salt and set aside. Finely chop parsley. Stir tomatoes, parsley into couscous. Halve lime and squeeze in the juice. Finely chop half of the spring onions; stir into couscous. Season to taste. Roughly chop the remaining spring onions; place in food processor with chickpeas. Add cumin, coriander/cilantro, chile and coriander/cilantro leaves. Chop garlic clove and add; whiz briefly in the food processor until just combined. Season to taste. Place cucumber in a bowl and stir in yoghurt. Chop mint; add with plenty of seasoning. Mix well. Heat frying pan and spray with lite oil spray. Shape chickpea mixture into 6 oval patties and dust lightly with flour. Add to the pan and cook for a few minutes until heated through and beginning to brown (watch not to burn them) turning once. Place on kitchen paper to dry if needed. Divide couscous between 2 plates. Spoon over the yoghurt dressing and add 3 chickpea fritters to each plate. Dust with paprika to serve. Add lemon wedges if desired. Source : vegrecipe.com Contributed to the FareShare Gazette by ChupaBabi; 24 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1161 Calories; 13g Fat (10.0% calories from fat); 54g Protein; 213g Carbohydrate; 43g Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 13 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Chocolate Breakfast Crepes Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup flour 1/3 cup sugar 1 teaspoon unsweetened chocolate powder 1 egg 1 egg white 1/4 cup vegetable oil 1/4 cup skim milk Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until batter is smooth and creamy. Let batter rest in the refrigerator until the air is settled, about 2 hours. When ready to prepare crepes, heat crepe pan over medium heat and pour 1/3 to 1/4 cup of the batter into hot pan. Rotate pan until batter is cooked through and then turn to cook the other side. When done remove from pan and let cool on a rack. Store until ready to serve. May be made one to two days ahead of time. Fill with seasonal fresh fruits. Contributed to the FareShare Gazette by Dancer^; 22 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 573 Calories; 30g Fat (46.7% calories from fat); 10g Protein; 67g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 72mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Chocolate Harvest Nut Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light brown sugar - (packed) 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 1 cup light corn syrup 3 eggs 3 tablespoons butter or margarine -- melted 1 1/2 teaspoons vanilla 1/2 cup coarsely chopped pecans 1/2 cup coarsely chopped walnuts 1/4 cup slivered almonds 1 unbaked 9-inch pie crust Whipped topping -- optional Preheat oven to 350 degrees F. Stir together brown sugar, cocoa powder and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To prevent over-browning, cover edge of crust with foil. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Let cool completely. Garnish with whipped topping. Cover and store leftover pie in refrigerator. Makes 1 pie. Contributed to the FareShare Gazette by Dancer^; 5 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 9g Fat (34.1% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Chocolate Mint Baked Custard Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk -- divided 1 cup sweetened condensed milk 1 cup mint-chocolate chips 2 large eggs Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 cup milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 cup of milk, condensed milk and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. Contributed to the FareShare Gazette by Dancer^; 28 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 6g Fat (31.6% calories from fat); 6g Protein; 23g Carbohydrate; 0g Dietary Fiber; 66mg Cholesterol; 85mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Christmas Cranberry Bread Stuffing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fresh cranberries 4 cups dried bread crumbs 1/2 cup melted butter 3 tablespoons granulated white sugar -- (3 to 4 tablespoons) 1/2 cup finely minced onion 1/2 cup finely diced celery 1/2 teaspoon dried marjoram 1 teaspoon salt 1 teaspoon ground sage 1 dash black pepper 1 dash dried mace 1 dash dried thyme 1 dash dried oregano 1 garlic clove -- minced Purée cranberries in food processor. Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic. Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 to 10 pound) turkey. Contributed to the FareShare Gazette by Dancer^; 15 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 15g Fat (90.4% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * Christmas Egg Nog Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 ounces vanilla pudding and pie filling mix 2 cups eggnog 1 1/4 cups milk 1 tablespoon light rum 1/8 teaspoon ground nutmeg 1 9 inch graham cracker pie shell Whipped cream Nutmeg Cook pudding mix for pie filling using 2 cups eggnog and 1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover surface with plastic wrap; chill several hours. Garnish with whipped cream and nutmeg. Contributed to the FareShare Gazette by Dancer^; 11 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 8g Fat (49.2% calories from fat); 5g Protein; 14g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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