Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- February 2004 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Sardine Sandwich
Sautéed Apple Slices with Apricot Sauce

Seafood Hot Pot - Australia

Sesame Chicken Stir-Fry with Mushrooms

Shabu Shabu (Japanese Beef Hot Pot) and Ponzu Dipping Sauce

Shitake Mushroom Gravy - Vegan

Simple Salmon Sandwiches

Sopa de Albondigas (Mexican Meatball Soup)

Spaghetti Squash Salad

Spicy Chicken and Rice

Stuffed Mussels

Stuffed Pork Tenderloin with Blueberry-Onion Sauce

Swiss Hot Pot Zurich Style

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
 
                        * Exported from MasterCook *

                             Sardine Sandwich

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 3/4         ounces  sardines -- (106 gms)
                        [1 small can sardines]
  1         tablespoon  salad dressing -- Miracle Whip or
                        similar
  1         tablespoon  dill bits -- (dill pickles)
     1/4      teaspoon  lemon juice
     1/2      teaspoon  Tabasco
  4             slices  whole wheat bread -- or white bread
                        Freshly ground black pepper

Mash the sardines thoroughly with the next four ingredients. Spread 
ensuing mess on two of the slices of bread, you may have enough to make 
three sandwiches if they are dainty! Mine ain't!

Enjoy! Doug in BC

Contributed to the FareShare Gazette by Doug; 5 February 2004.
www.fareshare.net

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


 
 
                      * Exported from MasterCook *

                 Sautéed Apple Slices with Apricot Sauce

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  dried apricots
  3              large  York apples -- cored, peeled
                        and cut into sixteenths
  32            ounces  apricot halves -- drained (2 cans)
  1           teaspoon  vanilla
     1/3           cup  water
     1/3           cup  sugar

For apricot sauce:

Combine dried apricots in bowl with enough hot water to cover and let
stand 10 minutes to soften.  Drain thoroughly.

Steel knife:

Puree dried apricots in work bowl 10 seconds.  Add drained canned apricots 
and blend 20 seconds.  With machine running, add 1/4 cups water and mix well, 
consistency should be thick but flowing; add remaining water if necessary.
Transfer to container.

Cover tightly and chill until 15 minutes before serving time.

For apples:

Combine apple slices, sugar and vanilla in large skillet. Place over high 
heat and cook, tossing mixture with spatula, until apples are tender but 
still crisp, about 3 minutes.

Spoon 3 tablespoons apricot sauce on each dessert plate.  Arrange 6 warm 
apples slices on it. Serve immediately.

Contributed to the FareShare Gazette by Dancer^; 26 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 114 Calories; trace Fat (3.6% calories from 
fat); 2g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  
Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                       Seafood Hot Pot - Australia

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  oil -- (olive)
  1                     garlic clove -- crushed
  1           teaspoon  dried rosemary
  1 3/4         pounds  canned tomatoes -- chopped roughly
     1/2           cup  white wine
     2/3         pound  beans
  1              pound  fish fillets -- (boneless)
     1/2           cup  chopped parsley
  2        tablespoons  lemon juice
  1              large  onions -- cut into eighths
  1           teaspoon  dried thyme
  1              pound  potatoes -- cut into cubes
  2               cups  water
     2/3         pound  zucchini
  12                    mussels
     2/3         pound  prawns -- medium or king size
     1/2           cup  chopped basil

1. In a large saucepan, heat oil and add onion, garlic, thyme and
rosemary. Cover with lid and allow onion to sweat over a low heat,
stirring occasionally, for 3-4 minutes. 

2. Add potatoes, tomatoes and their liquid, water and wine. Bring to the
boil, cover and simmer for 5 minutes. 

3. Add zucchini, beans, mussels and fish and continue cooking for 5
minutes (mussels should open in this time). 

4. Shell and de-vein prawns but leave their heads on. Add to stew and
cook until they turn pink (about 3 minutes). Stir in parsley, basil and
lemon juice. 

5. Serve with crusty bread to mop up the juices. 

woolworths.com.au

Contributed to the FareShare Gazette by ChupaBabi; 8 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 2340 Calories; 23g Fat (8.9% calories from 
fat); 194g Protein; 334g Carbohydrate; 97g Dietary Fiber; 249mg Cholesterol; 2092mg 
Sodium.  Exchanges: 17 1/2 Grain(Starch); 18 1/2 Lean Meat; 10 Vegetable; 0 Fruit; 
2 Fat.


 
                      * Exported from MasterCook *

                  Sesame Chicken Stir-Fry with Mushrooms

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  chicken broth
  1         tablespoon  cornstarch
  3        tablespoons  Hoisin sauce
  2        tablespoons  soy sauce
  1         tablespoon  lemon juice
  1           teaspoon  sesame oil
  1         tablespoon  vegetable oil
  1              pound  boneless skinless chicken thighs -- cut into
                        bite-size pieces
  2             cloves  garlic -- finely chopped
  2          teaspoons  vegetable oil
  1             medium  yellow summer squash -- cut lengthwise in
                        half
                        and sliced -- (1 1/2 cups)
  6             ounces  mushrooms -- cut in half (2 cups)
  6             ounces  Chinese pea pods -- string removed (1
                        1/2 cups)
  1              small  onion -- cut into thin wedges
                        Hot cooked Oriental noodles -- or rice
                        Toasted sesame seeds -- *see Note

Mix broth, cornstarch, Hoisin sauce, soy sauce, lemon juice and sesame oil.

Heat 1 tablespoon vegetable oil in 12-inch skillet or wok over Medium-High heat. 
Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer 
pink in center. Remove chicken from skillet.

Add 2 teaspoons vegetable oil to skillet. Add squash, mushrooms, pea pods and 
onion; stir-fry 7 to 9 minutes or until crisp-tender. Stir in broth mixture. 
Cook and stir about 1 minutes or until thickened. Stir in chicken; cook, 
stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seeds.

Diet Exchanges: 2 starch, 3 lean meat, 2 vegetable, 1 fat

Source : "Betty Crocker #114, 2-26-96, Everyday Stir-Fries, p. 14"

NOTES : Looking for a shortcut? Pick up a jar of toasted sesame seed at the 
supermarket to eliminate toasting the sesame seeds.

* To toast sesame seed, heat in ungreased skillet over Medium heat about 2 
minutes, stirring occasionally, until golden brown.

Bobbie's Note: This was delicious. I cut it in half for two. I used rice noodles.

Contributed to the FareShare Gazette by Bobbie; 15 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 130 Calories; 8g Fat (51.7% calories from 
fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 854mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 
1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

       Shabu Shabu (Japanese Beef Hot Pot) and Ponzu Dipping Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  beef loin -- (*very thin slices)
  7               cups  dashi soup stock
     1/4         pound  Chinese cabbage
  1                     leek
     1/4         pound  shimeji mushrooms -- shitake
                        or enoki mushrooms.
                        **Sesame Dipping Sauce**
     1/3           cup  white sesame seeds
     1/2           cup  dashi soup
     1/3           cup  miso (bean paste)
  2        tablespoons  soy sauce
                        **Ponzu Dipping Sauce**
  1                cup  soy sauce
     3/4           cup  lemon juice
     1/4           cup  rice wine vinegar
     1/2           cup  dried bonito flakes

Cut beef, Chinese cabbage, leek and mushrooms into bite-sized pieces.

Place the ingredients in a large plate.

Grind sesame seeds well; add dashi soup, miso paste and soy sauce to
make dipping sauce.

Put dashi soup in a pot at the table and heat.

Add some vegetables in the pot and simmer.

Cook beef slices in the pot for 5-10 seconds as you eat with dipping
sauce.

Add more vegetables in the pot as you eat.

**Ponzu Sauce**

Boil soy sauce in a pan.
Slice onion and carrot into thin long pieces.
Add bonito flakes in the pan and cool it.
Drain the soy sauce.
Mix soy sauce, vinegar and lemon juice.

--->Hallie's comment: Remember not to add so many items to the pot
that it comes off the simmer or it will become unsafe. Also, if you
can't find the mushrooms mentioned in the recipe you can substitute
portabello, brown or white mushrooms although the flavour will be
different. Another item of possible interest, according to the folks
on the Iron Chef cooking show, the stock should have enough bonito
flakes added to make the spoon stand up but I can't vouch for how
this tastes as I haven't tried it. :)

Contributed to the FareShare Gazette by ChupaBabi; 9 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 212 Calories; 10g Fat (42.6% calories from 
fat); 16g Protein; 15g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 4683mg 
Sodium.  Exchanges: 1 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                      Shitake Mushroom Gravy - Vegan

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              small  dried shitake mushrooms -- rinsed well
                        (small to medium)
  2 1/4           cups  boiling water
  2               cups  mushroom soaking liquid
  2 1/2    tablespoons  soy sauce
  2          teaspoons  olive oil
  1              small  onion -- thinly sliced
     1/2      teaspoon  sugar
     1/2      teaspoon  dried thyme
  2               cups  thickly sliced button mushrooms -- (6 1/2 ounces)
  3        tablespoons  all-purpose flour
     1/4           cup  finely chopped fresh flat-leaf parsley

1. Place shitake mushrooms in medium bowl and add boiling water. Cover
with small plate. Set aside 30 minutes. Drain mushrooms, reserving soaking
liquid.

2. Remove and discard stems from shitake mushrooms. Slice mushrooms into
strips and set aside. Place mushroom soaking liquid into measuring cup,
adding water if necessary, to make 2 cups. Add soy sauce to mushroom
liquid. Set aside until ready to use.

3. In medium saucepan, heat oil over medium heat. Add onion and cook,
stirring often, until golden brown, about 9 minutes. Add sugar, thyme,
button mushrooms and reserved shitakes; cook, stirring occasionally,
until button mushrooms are tender, about 4 minutes. Add flour and cook,
stirring occasionally, 1 to 2 minutes. Whisk in reserved mushroom liquid
and cook, stirring continuously, until thickened, 5 minutes. Stir in
parsley; add salt and freshly ground pepper to taste. Serve hot.

Serve this luscious, low-fat mushroom gravy over Grilled Cornmeal Cakes
or mashed potatoes.

Vegetarian Times Online

Contributed to the FareShare Gazette by ChupaBabi; 26 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 40 Calories; 2g Fat (34.9% calories from 
fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 432mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                         Simple Salmon Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  cream cheese -- softened
  2        tablespoons  mayonnaise
  2        tablespoons  lemon juice
  1 1/2      teaspoons  dillweed
     1/2      teaspoon  salt
                        Pepper to taste
  12            ounces  pink salmon -- drained and
                        skin and bones removed -- (two 6 ounce-cans)
  1                cup  shredded carrot
     3/4           cup  chopped celery
  4                     hamburger buns -- or Kaiser rolls

Combine the cream cheese mayonnaise lemon juice dillweed salt and pepper in
a bowl. Mix well. Add the salmon celery and carrot.

Add about half a cup of the mixture to each bun.

Contributed to the FareShare Gazette by Cora; 10 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 439 Calories; 26g Fat (52.8% calories from 
fat); 24g Protein; 28g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 760mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 
3 1/2 Fat.


 
                      * Exported from MasterCook *

                Sopa de Albondigas (Mexican Meatball Soup)

Recipe By     : RUBYdakoda
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  soft bread cubes
     1/4           cup  milk
     1/2         pound  lean ground beef
     1/2         pound  homemade chorizo
  1                     egg
                        Salt and pepper and seasoning -- to taste
                        Oregano -- basil and rosemary
                        fresh in season
  1                cup  diced celery
  1                     onion -- diced
  3                     carrots -- chopped
     1/2           cup  coarsely chopped cilantro
  2               cups  sliced zucchini
  2 1/2           cups  beef broth
  1                cup  red wine
  28            ounces  canned whole tomatoes
  2             medium  potatoes -- diced medium
  3             cloves  minced garlic

1. Combine bread cubes and milk and mix with ground beef, chorizo, egg and
some salt. Chill for at least 30 minutes.

2. Combine everything else in a large soup pot and bring to a boil. Cover;
reduce to simmer and cook about 15 minutes.

3. Shape meat mixture into about 16 or more meatballs. Add to soup; cover
and cook on simmer for 45 minutes or until meat is done. I always serve
with rice, warm flour tortillas or just French bread. 

Ruby's note: I used to have a young neighbor who was a wonderful cook. We'd
swap recipes and make things for each other to test, then try to improve
upon them. This recipe was originally in the N.Y. Times but Chris changed
it and I changed it and here it is for you to change if you want. (I added
potatoes and wine.) I always double this recipe. Then freeze

Contributed to the FareShare Gazette by Hallie; 29 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 1411 Calories; 55g Fat (38.9% calories from 
fat); 88g Protein; 105g Carbohydrate; 17g Dietary Fiber; 366mg Cholesterol; 3800mg 
Sodium.  Exchanges: 3 Grain(Starch); 10 Lean Meat; 8 1/2 Vegetable; 0 Non-Fat Milk; 
6 1/2 Fat.


 
                      * Exported from MasterCook *

                          Spaghetti Squash Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  spaghetti squash
     1/2         pound  fresh mushrooms -- sliced
     1/4           cup  chopped parsley
  3        tablespoons  butter or margarine
     1/4           cup  olive oil
     1/4           cup  grated parmesan cheese
  2        tablespoons  margarine
  2          teaspoons  minced fresh garlic
                        Freshly ground pepper

Pierce squash in several places with a knife to allow evaporation while
cooking. Place whole squash in microwave oven and cook on high for 15
minutes, turning once or twice. Remove from oven and let stand 10 minutes.

Place parsley, olive oil, margarine and garlic in a small bowl. Cook on
high for 1 minute. Set aside.

Sauté mushrooms in 3 tablespoons butter or margarine. Cut squash in half
lengthwise and remove seeds and membrane. With fork, gently pull squash
flesh away from side of outer skin.

Combine squash with mushrooms.

Pour butter mixture over vegetables and sprinkle with cheese, salt, and
pepper.

Stir and serve.

Makes 6 to 8 servings.

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

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

Per Serving (excluding unknown items): 260 Calories; 21g Fat (68.8% calories from 
fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 206mg 
Sodium.  Exchanges: 0 Lean Meat; 3 1/2 Vegetable; 4 Fat.


 
                       * Exported from MasterCook *

                          Spicy Chicken and Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     chicken breast halves
  4                     sweet Italian sausages
     3/4           cup  finely chopped onion
     1/2           cup  sliced green pepper
  2        tablespoons  olive oil
  1              small  bay leaf
  1           teaspoon  garlic powder
  1           teaspoon  dried thyme
  1           teaspoon  dried oregano
  10 3/4        ounces  cream of mushrooms soup -- (1 can)
  14 1/2        ounces  canned tomatoes -- (1 can)
  1                cup  cooked rice
                        Monterey Jack cheese -- grated

Bake chicken breast at 400 F. for 30 minutes or until tender. Cool. Remove
skin and bones. Cut chicken into bite-sized pieces. Set aside.

In heavy skillet, brown sausages. Cool. Cut into 1/2-inch slices. Set
aside.

Saute' onions and green pepper in olive oil until tender. Add bay leaf and
seasonings.

Stir in chicken, sausage, soup, tomatoes and rice. Bring to a boil. Reduce
heat and simmer for 5 minutes.

Spoon into a buttered 1 1/2-quart baking dish. Sprinkle with cheese. Broil
until cheese melts.

For 2 servings: Half all ingredients and use a 1 quart baking dish.

For 8 servings:  Double all the ingredients. Use a 2 quart baking dish.
Increase broiling time to about 10 minutes.

Source : "My Great Recipes Card 19-32"

S(mastercook formatting by): Bobbie
T(Cooking Time): "0:35"

Serving Ideas : This is good served with fresh fruit, salad and crusty
rolls.

NOTES : This is a hearty one-dish meal with overtones of New Orleans-style
cooking. It is a good way to use up leftover chicken or turkey making it
into a new and different dish.

Bobbie's Note: This was very good. I cut the recipe in half for two. It
still made enough for 3 or 4. I used two cups of frozen cubed chicken
breast. I think a little Cajun seasoning would be good in this dish to
spice it up a bit.

Contributed to the FareShare Gazette by Bobbie; 25 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 404 Calories; 21g Fat (46.1% calories 
from fat); 33g Protein; 21g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 
246mg Sodium.  Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 
1 1/2 Fat.


 
                      * Exported from MasterCook *

                             Stuffed Mussels

Recipe By     : Art Guyer
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    leftover cooked mussels
  1         tablespoon  olive oil
  1         tablespoon  butter
     1/2         small  onion; minced
     1/2         small  sweet red pepper
  3        tablespoons  minced ham, cooked corned beef or other cooked meat
  3             cloves  garlic; minced
     1/4           cup  dry parmesan cheese
     1/4           cup  dry bread crumbs
                        (or finely crushed fried pork rinds)
  1           teaspoon  hot sauce, or to taste
  1 1/2     tablespoon  minced parsley
                        Salt and black pepper, to taste
                        Shredded cheddar cheese and crumbled feta cheese

Remove mussels from their shells and mince them fine. Wash and reserve
mussel half-shells. Heat olive oil and butter in a small skillet.  Add
onions and red pepper -- saute until softened, about 2 minutes. Add
ham (or other chopped meat)and garlic; continue to saute until the
garlic is fragrant, about another minute.

Remove from heat, stir in mussels, parmesan cheese, breadcrumbs, hot
sauce, and parsley. Season with salt and pepper to taste.  Mix
thoroughly.  If too dry, add juices from mussels or a little white wine.

Fill each reserved half-shell with approximately 1 teaspoon of this
mixture, making it flat and level with the top.  Place the stuffed
shells on a cookie sheet or baking pan on which has been place a
crumpled piece of aluminum foil.  Sprinkle cheddar cheese on half of
the stuffed mussels; place the feta cheese on the other half.

Place pan under broiler and cook until cheese has melted and tops begin
to brown.  Serve at once with your favorite hot sauce bottle on the side.
Small seafood forks are excellent to scoop out the filling and shoot it
into your mouth.

Notes:

For Valentine's Day I fixed fried oysters and mussels steamed in garlic, onion,
sweet peppers, and olive oil.  We ate all of the oysters, but had some mussels
left.  So....  I threw this together, quite successfully, I might add......

Quantities are approximate.  Basically, the vegetable mixture should be
about equal in volume to the chopped mussels, so adjust the quantities
accordingly.  In addition to leftover mussels, that I had sautéed in olive
oil, garlic, and onions the previous night, I had left over grilled red
pepper and onion.  So that was what I used.  Since the mussels were
already pretty heavy in garlic, I did not add any additional garlic while
making the stuffing.  I used deli corned beef for the meat and finely
crushed fried pork rinds I had prepared previously.  Crushed pork rinds
are a low-carb substitute for breadings.

Contributed to the FareShare Gazette by Art Guyer 19 February 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 10 Calories; 1g Fat (68.2% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 10mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

            Stuffed Pork Tenderloin with Blueberry-Onion Sauce

Recipe By     : Art Guyer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  pork tenderloin
                        garlic pepper, to taste
                        STUFFING:
  1         tablespoon  butter
  1         tablespoon  olive oil
     1/2           cup  raw celery, diced
  3       large cloves  garlic, peeled and crushed
     1/2           cup  fresh mushrooms, chopped
     1/2           cup  sweet onion, finely chopped
     1/4           cup  red bell pepper, chopped
  1       (8-ounce) jar  sun-dried tomatoes packed in oil, drained
                        and julienned
  1            package  frozen chopped spinach (10-oz), thawed
                        and squeezed dry
     1/4           cup  shredded cheese, of your choice
                        SAUCE:
  2        tablespoons  butter
  2             medium  sweet onions, chopped
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
  2        tablespoons  sugar
     1/4           cup  port wine or sweet sherry
  2        tablespoons  balsamic vinegar
  1                cup  fresh or frozen blueberries
  1                cup  cherry tomatoes, chopped

Preheat oven to 400°f (204C)

Cut tenderloin lengthwise almost in half, within 1/2 inch of the edge. Open
and lay flat between two pieces of waxed paper. Pound with meat mallet to
1/2-inch thickness. Sprinkle with garlic pepper.

For stuffing, in skillet bring butter and olive oil to temperature. Cook
celery, garlic, mushrooms, onion and red pepper in hot oil until onion and
pepper are tender. Stir in sun-dried tomatoes. Spread cooked mixture over
the flattened tenderloin to within one inch of edges. Add a layer of
spinach.  Sprinkle cheese over the spinach.

Roll up the butterflied tenderloin and tie at 1" spaces with kitchen string.

Place roast in shallow roasting pan on a rack. Roast for about 1 hour, until
meat thermometer registers 155°F. Remove from oven to a platter; cover to
keep warm. Let stand 10 minutes before slicing to serve.

SAUCE:

In a large skillet over medium-high heat, melt butter. Add onions, salt and
pepper; cook until onions are golden, about 10 minutes. Add sugar; cook
until onions are caramelized, about 3 minutes longer. Add port, balsamic,
blueberries and tomatoes; bring to a boil. Remove from heat.

Slice pork roll about 3/4 inches thick and serve with sauce.

Notes:

I fixed this last week as an extra-special welcoming dinner for a guest we
were having over the long weekend.  It really turned out nice.  The sauce
is wonderful.

Contributed to the FareShare Gazette by Art Guyer; 18 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 226 Calories; 12g Fat (48.1% calories from 
fat); 24g Protein; 5g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 293mg 
Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 
Fat; 1/2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                        Swiss Hot Pot Zurich Style

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 7-02 Feb 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 2/3         pounds  meat from pork's neck -- cut into
  1             pieces  about 1.2 inches in size
  1         tablespoon  margarine
  3                     onions -- cut in strips
  1                     garlic -- crushed
  1           teaspoon  cumin
  1           teaspoon  salt
  1                     Savoy cabbage -- (medium size)
                        cut in large pieces
  4                     potatoes -- peeled, cut in
  1             pieces  about 1/4 inch -- (4 to 6 potatoes)
  2                     carrots -- peeled, cut in
  1             pieces  about 1/4 inch -- (2 to 3 carrots)
                        Spices
     1/2           cup  white wine
     1/2           cup  water

*Note : The procedure below assumes that a pressure cooker is used. If a
regular pot is used, multiply cooking times by three.

Put margarine in a pot and heat, roast meat gently. 

Steam onions and garlic until glassy. Add cumin, salt and pepper. 

Put half of the savoy onto the meat, add some spices. 

Add potatoes and carrots, then put the rest of the savoy on top of it. 

Again add some spices. 

Add white wine, cover and steam for about 5 minutes. 

Add water and stew for about 25 minutes under pressure.

Source : "http://www.about.ch/culture/food/zuercher_eintopf.html"

Contributed to the FareShare Gazette by ChupaBabi; 9 February 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 785 Calories; 13g Fat (16.0% calories from 
fat); 18g Protein; 138g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 2387mg 
Sodium.  Exchanges: 6 Grain(Starch); 0 Lean Meat; 9 Vegetable; 2 1/2 Fat.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!