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

Recipes Included On This Page

Pad Ke Mao - Thai Vegan
Parsnips In Melting Mustard Sauce
Party Crudite Platter
Pasta Alfredo - 9 Pts Ww
Pasta with Shrimp and Scallops
Peppercorn Steaks
Philly 3-Step Caramel Pecan Cheesecake
Portobello Stuffing
Potato-Gorgonzola Gratin
Potes Mis Medi - Welsh Harvest Hot Pot

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* Exported from MasterCook * Pad Ke Mao - Thai Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flat wide Asian noodles -- cooked [I like Soba] 2 pounds tofu -- firm or extra firm drained and sliced into 1/2-inch rectangles 1/2 teaspoon hot pepper 1 tablespoon sugar -- (1 to 2) 1 bunch sweet basil -- leaves left whole 2 large onions --cut into small segments 3/4 cup thick sweet soy sauce [enough to cover all noodles] broccoli -- 3 stalks cut into small pieces 6 garlic cloves -- minced 1/2 cup soy sauce Oil -- peanut or corn Heat 1/2 inch of oil in pan to medium hot, then add tofu slices and fry till brown. Drain the fried tofu on a paper towel and set aside. Heat teaspoon of oil add garlic and hot pepper; stir till garlic is lightly brown. Add cooked noodles; add sweet sauce and stir till the noodles are covered with sauce evenly Add broccoli, onion and fried tofu; stir them together gently. Add soy sauce, sugar and sweet basil. Cover let set for five minutes. Arrange on a large platter and surround with cherry tomatoes halved. Source : "VegCountry.com" Contributed to the FareShare Gazette by ChupaBabi; 21 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 5g Fat (43.0% calories from fat); 10g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1037mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Parsnips In Melting Mustard Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound medium parsnips -- peeled and halved lengthwise 3 tablespoons butter 2 tablespoons Dijon mustard 1 teaspoon honey 3 tablespoons bourbon Salt Freshly ground black pepper Chopped fresh parsley Preheat the oven to 375 degrees F. Cook the parsnips in boiling salted water until just tender, about 5 to 8 minutes. Drain. Cut each parsnip lengthwise into 1/4-inch-thick slices. Place them in a buttered shallow baking dish in a single layer. Bake 10 minutes. Melt the butter in a small saucepan over low heat. Slowly add the mustard, honey and bourbon. Cook 5 minutes. Brush this sauce evenly over the baked parsnips. Sprinkle with salt and pepper to taste. Place the parsnips under a preheated broiler to lightly brown, about 1 minute. Sprinkle with parsley and serve. Contributed to the FareShare Gazette by Dancer^; 7 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 9g Fat (89.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 182mg Sodium. Exchanges: 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Party Crudite Platter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Kosher salt 1/4 pound green beans -- trimmed or wax beans -- trimmed 1 stalk broccoli -- cut into florets [1 to 2 stalks] 1/2 head cauliflower -- cut into florets 1/4 pound fresh sugar snap peas -- or snow peas 1 small fennel bulb -- trimmed, sliced into wedges 1 red bell pepper -- trimmed, seeded and cut into strips 1 yellow bell pepper -- trimmed, seeded and cut strips 1 bunch radishes with greens -- (about 10) 2 medium carrots -- cut into sticks or about 8 baby carrots 1 medium cucumber -- peeled if waxed, cut into spears 1 small zucchini -- or summer squash, cut into spears 1 cup cherry tomatoes or grape tomatoes Prepared dip If using beans, broccoli and cauliflower; bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that too. Drop the beans into the boiling water and cook, uncovered, until crisp- tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water to stop the cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and/or cauliflower. Attractively arrange all the vegetables on a large serving platter and serve with a dip of your choice. Contributed to the FareShare Gazette by Dancer^; 1 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 511 Calories; 5g Fat (6.8% calories from fat); 33g Protein; 109g Carbohydrate; 44g Dietary Fiber; 0mg Cholesterol; 387mg Sodium. Exchanges: 1 Grain(Starch); 17 1/2 Vegetable.

* Exported from MasterCook * Pasta Alfredo - 9 Pts Ww Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces uncooked linguine 1 1/2 ounces cooked Canadian-style bacon -- chopped 1 small red onion -- finely chopped 2 medium garlic cloves -- crushed 6 tablespoons vegetable broth 1/2 cup fat-free evaporated milk 1 teaspoon cornstarch 1 tablespoon water 3/4 ounces grated Parmesan cheese 2 tablespoons chopped chives 1/8 teaspoon black pepper -- or to taste Add pasta to large pot of boiling water; cook, uncovered, until tender; drain. Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes. Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes. Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side. We renovated Pasta Alfredo by: Substituting the cream for evaporated skim milk. Using bacon as a garnish, not a staple. Opting for a small amount of good quality, Parmesan cheese, rather than a lot of the average kind. You can further renovate this dish by bulking the sauce out with vegetables such as tomatoes, snow peas or beans. Was | 23 POINTS Now | 9 POINTS Servings | 2 Preparation Time | 10 min Cooking Time | 12 min Level of Difficulty | Easy Cream, Parmesan, bacon ... no wonder Pasta Alfredo is such a favored dish. But when an average serving costs between 18 and 27 POINTS, it's not a meal you can enjoy too often. By making simple substitutions we've transformed Pasta Alfredo to a more healthy 9 POINTS per serving. 2003 Weight Watchers International, Inc. Contributed to the FareShare Gazette by ChupaBabi; 25 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 4g Fat (22.0% calories from fat); 12g Protein; 22g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 580mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

* Exported from MasterCook * Pasta with Shrimp and Scallops Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup blanched slivered almonds 3 tablespoons butter -- divided 1/2 pound medium raw shrimp -- shelled and deveined 1/2 pound scallops 2 garlic cloves -- chopped fine 1/8 teaspoon powdered ginger 3 cups heavy cream 1 tablespoon lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/4 teaspoon white pepper 8 ounces cooked fettuccine Saute almonds in 1 tablespoon butter until golden, reserve. Slice shrimp in half lengthwise. Saute scallops and shrimp in remaining 2 tablespoon butter over medium heat, about 2 minutes or until barely tender. Reserve. Mix garlic and ginger with cream. Reduce over medium-high heat until sauce thickens and lightly coats the back of a spoon. Stir in lemon juice, lemon peel, salt and pepper. Add seafood and heat through. Toss with hot, cooked pasta and sprinkle almonds on top. Makes 2 servings. Contributed to the FareShare Gazette by Dancer^; 27 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1491 Calories; 150g Fat (89.1% calories from fat); 27g Protein; 15g Carbohydrate; trace Dietary Fiber; 573mg Cholesterol; 1026mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Non-Fat Milk; 30 Fat.

* Exported from MasterCook * Peppercorn Steaks Recipe By :Diana Borthwick of Winnemucca, NV Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon whole black peppercorns -- crushed 1 16 ounces strip loin steaks -- (two 8-ounce steaks) or top loin steaks 2 tablespoons butter or margarine 2 garlic cloves -- minced 1 tablespoon Worcestershire sauce 1/2 cup red wine or beef broth 1 teaspoon dry mustard 1/2 teaspoon sugar 2 teaspoons cornstarch 1 tablespoon water Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 4 to 6 minutes, turning steaks once. Add Worcestershire sauce; cook 4 to 6 minutes longer or until meat reaches desired doneness, turning once. Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks. NOTE : Steak may be known as New York strip steak, Kansas City strip steak, Ambassador steak, or boneless Club steak in your region. Source : "Quick Cooking Magazine* May-June 99, p. 10" S(MC formatting by): "and Posted to MC by Annie <IceTeaBear@aol.com>, augmented by bobbi744@comcast.net" NOTES : These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire. Bobbie's Note: I made one half of this recipe using about 8 ounces of cubed steak. I cooked the meat for about half the time recommended but otherwise followed the recipe. It was very flavorful and lovely with plain baked potatoes and asparagus. Contributed to the FareShare Gazette by Bobbie; 7 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 12g Fat (65.1% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Philly 3-Step Caramel Pecan Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 20 caramels 2 tablespoons milk 1/2 cup chopped pecans 1 ready-to-use graham cracker crust Mix cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs and mix well. Melt caramels with milk in small saucepan on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Pour cream cheese batter over caramel mixture. Bake at 350 degrees F. for 40 minutes or until center is almost set, cool. Refrigerate three hours or overnight. Drizzle with caramel and chocolate sauces to garnish, if desired. Makes 8 to 10 servings. Contributed to the FareShare Gazette by Dancer^; 27 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 26g Fat (72.6% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Portobello Stuffing Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large portabello mushroom -- stem removed 5 endive leaves Extra virgin olive oil to coat mushroom and endive Minced garlic to coat mushroom and endive 2 tablespoons butter -- divided use 1/2 cup walnuts Salt and pepper to taste 1/4 cup diced onion 1/3 cup diced red bell pepper 1/3 cup diced yellow bell pepper 1/3 cup diced green bell pepper 1 tablespoon minced rosemary 1/4 teaspoon minced garlic 1/2 cup cooked wild rice 1/2 cup plain bread crumbs 2 tablespoons chicken broth Coat mushroom and endive leaves with olive oil and garlic. Grill over medium high heat until mushroom texture is that of a medium-rare steak (2 to 3 minutes per side) and endive is brown on edges. Remove from grill and allow to cool. In a saute pan, toast walnuts in 1 tablespoon of the butter, season with salt, remove and allow to drain and cool on paper towel. In same pan over medium-high heat add remaining butter, when melted add onion, peppers, salt and pepper, rosemary and garlic. Allow this to sweat, do not brown. Dice mushroom and endive and add to mixture. Coarsely crush walnuts and add to mixture. Mix well. Add wild rice and mix. Add bread crumbs; mix. Add broth to help bind it. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Dancer^; 6 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 15g Fat (69.1% calories from fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

* Exported from MasterCook * Potato-Gorgonzola Gratin Recipe By :Cooking Light Magazine, December 2003, page 116 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 1/2 tablespoons all-purpose flour 1 teaspoon chopped fresh thyme 2 1/2 cups fat-free milk 3/4 cup crumbled Gorgonzola or other blue cheese -- (3 ounces) 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3 pounds baking potatoes -- peeled and cut into 1/8-inch-thick slices Cooking spray 1/3 cup grated Parmigiano-Reggiano cheese -- (1 1/2 ounces) Preheat oven to 375F. Melt butter in a small saucepan over medium-high heat. Add flour and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat. Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon about 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano- Reggiano. Cover and bake at 375F. for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven; let stand 10 minutes before serving. Serving size: about 1 cup Source : "Cooking Light Magazine, December 2003, page 116" S(Formatted by): "Chupababi" NOTES : To easily create uniformly thin potato slices, use a mandolin or the slicing blade of a food processor. Substitute fontina or Monterey Jack for the blue cheese, if you like. Contributed to the FareShare Gazette by ChupaBabi; 6 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 3g Fat (16.0% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 439mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat.

* Exported from MasterCook * Potes Mis Medi - Welsh Harvest Hot Pot Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bacon pieces 1/2 pound cubed lamb -- (uncooked) 1 pound potatoes 1 pound carrots 1 pound onions 4 leeks 2 pints water 1/2 pound swede or turnip 1 ounce butter 1 ounce wheaten flour Salt and pepper to taste Fry and brown the meats with melted butter in a large pot. Add the peeled and cubed vegetables, water and seasoning to the pan. Simmer gently for about 2 hours. Serve with fresh brown bread. Source : "Alwyn Jones @ hookerycookery.com" Contributed to the FareShare Gazette by ChupaBabi; 2 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1108 Calories; 26g Fat (20.0% calories from fat); 24g Protein; 208g Carbohydrate; 33g Dietary Fiber; 62mg Cholesterol; 515mg Sodium. Exchanges: 5 1/2 Grain(Starch); 24 Vegetable; 4 1/2 Fat.

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