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

Recipes Included On This Page

Cabbage and Noodles - Hungarian Haluska
Campbell's Herb Roasted Chicken & Vegetables
Candied Blossoms - Irish
Carrot-Apple Side Dish
Cheddar And Black Bean Fritters
Cheesy Egg Puffs
Chicken and Prawn Achma
Chicken and Spinach Congee
Chicken Congee
Chicken Jalfarezi - Pakistani 7 pts
Chicken Melt
Chilled Noodles With Chicken And Peanut Sauce

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

* Exported from MasterCook * Cabbage and Noodles - Hungarian Haluska Recipe By : June Meyer - Authentic Hungarian Heirloom Recipes Serving Size : 4 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter -- (4 ounces) 1 large onion -- peeled and cut in strips 1 small cabbage -- cut into strips OR 1/2 large head of cabbage -- cut into strips 1 teaspoon salt 1/4 teaspoon pepper 1 package large egg noodles -- cooked and drained 1 pint sour cream Melt the butter in a large pan or pot large enough to hold the chopped cabbage. Sauté the cabbage and the onion in the butter until glossy and tender. Now add the salt, pepper. Cover and let the cabbage mixture cook over low heat for about 15 minutes. Add cooked drained egg noodles and mix. Serve with bowl of sour cream. Add salt to taste. Note : There is a variation that I make often. 1 pound of cooked ground beef OR 1 pound of thinly sliced smoked Hungarian sausage. This can be placed on top of the noodles and the cabbage. Serves 4 to 6. NOTES : Fresh Green Cabbage, that most versatile vegetable. Easy to keep for a long time in the bottom of the vegetable drawer or root cellar. Cheap and available all year long. The farmers would bring in wagons loaded high with heads of green cabbage. They knew that their lives would depend on their putting enough cabbage away for the winter. Large crocks would be filled with shredded cabbage and salt to make sour kraut, and heads would be buried in straw bins in the root cellar. Hungarians prepare cabbage in more different ways than any other ethnic cuisine. Cabbage can be eaten raw or cooked. Raw, in the various refreshing cold slaws, eaten in summer or winter. It is preserved and pickled with salt as sour kraut and made into many distinctive regional dishes. It is most delicate when sliced and sautéed with butter. The worst thing you can do to it, is boil it. This dish exemplifies the delicacy of sautéed cabbage. It comes out nutty and buttery. Contributed to the FareShare Gazette by ChupaBabi; 6 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 466 Calories; 47g Fat (89.0% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 833mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat.

* Exported from MasterCook * Campbell's Herb Roasted Chicken & Vegetables Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 3/4 ounces Campbell's Cream of Mushroom soup -- (1 can) OR 98% Fat Free Cream of Mushroom Soup 1/3 cup water 2 teaspoons dried oregano leaves -- crushed 2 cups baby carrots -- fresh OR frozen 4 medium potatoes -- cut into quarters 4 bone-in chicken breast halves 1/2 teaspoon paprika MIX soup, water, 1 teaspoon oregano, carrots and potatoes in shallow roasting pan. TOP with chicken. Season with remaining oregano and paprika. BAKE at 400F. for 50 minutes or until done. Stir vegetables. Contributed to the FareShare Gazette by Polly; 26 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 1g Fat (4.6% calories from fat); 4g Protein; 32g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 49mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.

* Exported from MasterCook * Candied Blossoms - Irish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 3/4 cup water Confectioners' sugar Rose or violet petals Select choice blossoms and petals; wash gently, then spread on flat plates to dry. Combine sugar and water; boil until spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer). Pour syrup into a bowl and place bowl on a bed of cracked ice. When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with confectioners' sugar. Makes 3 to 4 servings Source : "Gaelic language list" S(Formatted by): "Chupa Babi" Contributed to the FareShare Gazette by ChupaBabi; 23 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 50g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 3 1/2 Other Carbohydrates.

* Exported from MasterCook * Carrot-Apple Side Dish Recipe By : Ann Chamberlain of Denver, CO Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups diced carrots -- (about 6 medium) 1/2 cup water 1 tablespoon butter or margarine 1/4 cup packed brown sugar 1 tablespoon lemon juice 1/8 teaspoon ground cinnamon 1 cup diced peeled apples 1 tablespoon cornstarch 2 tablespoons cold water In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, for 2 minutes or until glazed, stirring constantly. Yield : 4 servings. Source : "Quick Cooking magazine, Jan-Feb 2002, insert" S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 19 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 3g Fat (24.1% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Cheddar And Black Bean Fritters Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup yellow cornmeal 1/4 cup flour 1/4 teaspoon baking powder 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/2 teaspoon cumin seed -- ground 1/3 cup milk 1 large egg yolk 4 ounces extra sharp cheddar cheese -- (1 cup) 8 ounces canned black beans -- (1 1/8 cups) 2 large egg whites 1/4 cup vegetable oil Cut cheddar into 1/4-inch dice. Rinse and drain black beans and pat dry between layers of paper towels. In a bowl whisk together well the cornmeal, the flour, the baking powder, the cayenne, the salt and the cumin; whisk in the milk and the yolk; stir in the cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the cheddar mixture thoroughly. Heat 1/8 inch of oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop the fritters for 1 minute on each side, or until they are golden brown and let them drain on paper towels. Serve the fritters accompanied by sour cream and tomato salsa if desired. Contributed to the FareShare Gazette by ChupaBabi; 15 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Cheesy Egg Puffs Recipe By :Amy Soto, Winfield, KN Serving Size : 30 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh mushrooms -- sliced 4 green onions -- chopped 1 tablespoon butter or margarine -- plus 1/2 cup butter or margarine -- divided 1/2 cup all-purpose flour 1/2 teaspoon salt 10 eggs -- lightly beaten 4 cups shredded Monterey jack cheese -- (16 ounces) 2 cups small-curd cottage cheese In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture. Fill greased muffin cups three-fourths full. Bake at 350 F. for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing. Makes 2 1/2 dozen Source : "Quick Cooking Magazine, March-April 2002, p.32" Yield : "2 1/2 dozen" NOTES : "My father loves to entertain, and these butter egg delights are one of his favorite items to serve at brunch," informs Amy. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over." S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 20 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 10g Fat (72.1% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat.

* Exported from MasterCook * Chicken and Prawn Achma Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken breast -- (160g/about 6 ounces) 100 grams Green King prawns -- peeled (about 3 1/2 ounces) 30 grams leeks -- (1 ounce) 1/2 avocado 40 grams mayonnaise -- (1 1/3 ounces) Black pepper -- to taste Salt -- taste 40 milliliters virgin Olive oil -- (8 teaspoons) 10 grams garlic -- (1/3 ounce) 1 teaspoon Nar eksisi -- (pomegranate molasses) 5 mL 30 grams sweet red pepper -- (1 ounce) 6 drops Green Tabasco 10 Mint leaves 30 grams soft feta cheese -- (1 ounce) 1 Achma 1 fresh lemon 1 teaspoon sugar -- (5 mL) 3 tablespoons Arrowroot flour -- (45 mL) Achma is Turkish soft buttery yeast bread. (Any soft white slightly chewy bread will suffice.) Season chicken with salt and pepper lightly dust with arrow root and steam until just cooked; set aside and let cool. Marinate the prawn in a little olive oil and garlic for 1 to 2 hours. Grill on a bbq. Finely dice the leek and sauté in a little olive oil. Start in a cold pan and cook slowly until soft. Dice the chicken, fetta, red pepper and prawns into very fine dice. Dress with half the lemon, leek and mayonnaise. Check seasoning. Clean and remove the stone from the avocado and place in a bowl. Add the green Tabasco, half the lemon juice, seasoning, finely diced pepper, molasses and sugar. Combine chicken and prawn with the avocado and mix gently; check the taste. Cut the achma in half; butter the bread if you desire. Place the baby spinach leaves on the bottom piece of bread; spread a liberal amount of the chicken mix and top with alfalfa. Approximate metric conversions by Hallie. Contributed to the FareShare Gazette by Brendan; 12 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1318 Calories; 113g Fat (75.4% calories from fat); 64g Protein; 19g Carbohydrate; 4g Dietary Fiber; 200mg Cholesterol; 428mg Sodium. Exchanges: 8 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 13 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Chicken and Spinach Congee Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 140 grams rice -- (about 1/4 pound) 1/2 teaspoon salt -- (2 mL) 1 tablespoon oil -- (25 mL) 14 cups water -- (3.5 L) 210 grams chicken fillet -- (almost 1/2 pound) 210 grams spinach -- (almost 1/2 pound) **Marinade** 3/4 teaspoon salt -- (3.5 mL) 1 teaspoon cornstarch -- (5 mL) 2 tablespoons water -- (25 mL) A little sesame oil 1. Rinse and drain rice. Mix with 1/2 teaspoon salt and 1 tablespoon oil, marinate for 15 minutes. Bring water to a rolling boil, add rice and cook over medium heat for 1 hour. 2. Mince chicken fillet, mix with marinade and leave aside. 3. Wash and drain spinach, blend with 2 tablespoons water to a puree. 4. Bring congee to the boil, add chicken and spinach, re-boil and season to taste, ready to serve. This recipe is provided by Towngas Cooking Centre ©2001 All rights reserved. Hong Kong And China Gas Company Limited www.hkcg.com/text/en/cooking/cooking_01_show_b.asp?eCategory=Congee ID=190 MC format and rough conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 688 Calories; 15g Fat (20.0% calories from fat); 16g Protein; 122g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2938mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.

* Exported from MasterCook * Chicken Congee Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 105 grams rice -- (about 1/4 pound) 14 cups water 1/2 chicken 8 Chinese dry mushrooms 2 tablespoons shredded ginger 2 tablespoons shredded spring onion Salt and pepper -- to taste Marinade: 1 tablespoon ginger juice 1 1/2 tablespoons light soya sauce 1/2 teaspoon salt 1 tablespoon cornstarch A little sesame oil A little pepper 1. Rinse and drain rice. Bring water to a rolling boil, lower rice and cook over medium heat for 50 minutes 2. Rinse and chop chicken into bite-size pieces, mix with marinade and leave for 1/2 hour. 3. Soak and shred Chinese dry mushrooms. 4. When congee is ready, lower chicken pieces and mushroom to cook for 5 minutes 5. Season to taste and sprinkle with shredded ginger and spring onion. This recipe is provided by Towngas Cooking Centre ©2001 All rights reserved. Hong Kong And China Gas Company Limited www.hkcg.com/text/en/cooking/cooking_01_show_b.asp?eCategory=CongeeID=191 MC format by Hallie. Untried. Notes: Congee is sort of a rice porridge or gruel and is one of the most common dishes for breakfast in China as well as being one of the staple dishes fed to infants and the sick. You can sometimes find canned versions in Asian stores but they are really only good for use if you have no alternative - such as rice, water, a pot to cook it in and a fire to cook it over. You can easily make your own. The basic ingredients are rice and water. It can be made thick or thin and enhanced with meat, poultry, fish and/or various vegetables. You can make a large batch, freeze it in portions and reheat in the microwave when needed. In this recipe you will notice the term "lower" which really means to "lower the ingredient into the cooking water or food". A word of caution if you are eating congee in China - beware of the fish congee as the fish are often caught in waters that are not free of pollution. If you know where the fish were caught then go for it. Hallie Contributed to the FareShare Gazette by Hallie; 18 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2021 Calories; 117g Fat (53.6% calories from fat); 136g Protein; 92g Carbohydrate; 1g Dietary Fiber; 679mg Cholesterol; 1692mg Sodium. Exchanges: 6 Grain(Starch); 18 Lean Meat; 12 Fat.

* Exported from MasterCook * Chicken Jalfarezi - Pakistani 7 pts Recipe By : Wajiha Khan Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons vegetable oil 1 large onion -- finely chopped 3 garlic cloves -- minced 1 tablespoon tomato paste 2 tomatoes -- chopped 1 teaspoon white vinegar 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon chili powder 1/2 teaspoon garam masala 1 small red bell pepper -- chopped 1 pound chopped cooked chicken Salt to taste 4 fresh cilantro sprigs -- for garnish 1. Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes and vinegar. Season with turmeric, cumin, coriander, chili powder and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes. 2. Mix the red bell pepper and chicken into the skillet. Reduce heat and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 40 Minutes. Makes 4 servings. Source : "Printed from Allrecipes" S(Formatted by): "Chupa Babi" NOTES : This is a popular Pakistani dish. This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb or beef. Contributed to the FareShare Gazette by ChupaBabi; 8 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (50.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Chicken Melt Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken breast -- (small, 4 oz.) pounded to flatten slightly 2 slices crispy bacon -- heated 1 slice Swiss Cheese -- or enough cheese grated to cover the chicken breast 1 Kaiser bun Lettuce Tomato Mayonnaise x Creole mustard mix Place flattened chicken breast on hot griddle or grill and cook until done. Reheat the bacon while toasting the Kaiser bun on the grill. When the breast is cooked through and well-browned, place the cheese on top and let it melt slightly. Lay the bacon on the cheese and remove from grill. Dress the bun with the mayo x mustard mix and put lettuce and sliced tomato on the top bun. Place the chicken, cheese and bacon on the bottom, topping with the other half (lettuce and tomato half). Contributed to the FareShare Gazette by Martha; 2 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 925 Calories; 58g Fat (57.5% calories from fat); 93g Protein; 4g Carbohydrate; 0g Dietary Fiber; 290mg Cholesterol; 478mg Sodium. Exchanges: 12 1/2 Lean Meat; 3 1/2 Fat.

* Exported from MasterCook * Chilled Noodles With Chicken And Peanut Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken breast 1 250 grams thin spaghetti -- or capellini [just over half a pound] 2 teaspoons sesame oil 1 carrot 1/2 cucumber 2 Cambray onions -- (2 - 4) including some of the light green parts **Peanut Sauce** 8 tablespoons peanut butter 6 tablespoons sugar 4 tablespoons vinegar -- (cider or rice) 5 tablespoons chicken stock 3 tablespoons soy sauce -- to taste (3 - 4 tbsps.) 4 teaspoons sesame oil 2 teaspoons chile oil -- (2 - 4 tsp.) or to taste Boil about 250 grams of thin spaghetti or capellini. Drain and toss with about 2 teaspoons of sesame oil. Set aside. Boil and shred a chicken breast. Set aside. Julienne, finely, a raw carrot and half a cucumber (I scrape out the seeds so it's not watery). Slice two to four Cambray onions, including some of the light green parts. Set aside. When ready to serve, put chicken and vegetables on top of noodles and pour some sauce over all. Serve extra sauce on the side. **Peanut Sauce** 8 tbsp. peanut butter 6 tbsp. sugar 4 tbsp. vinegar (cider or rice) 5 tbsp. chicken stock 3-4 tbsp. soy sauce, to taste 4 tsp. sesame oil 2-4 tsp. chile oil -- (2 - 4 tsp.) or to taste I make chili oil by putting a couple of tablespoons of chile de arbol, two cloves of garlic, a pinch of oregano, some salt and about a half cup of light olive oil in the blender. Stored in a glass jar, it keeps indefinitely in the refrigerator. I forgot to mention in the recipe I just submitted you can use the pizza chilies (you know those little seeds you sprinkle on a pizza to give it some zip) in place of the chile de arbol. Contributed to the FareShare Gazette by Gonzo; 1 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 704 Calories; 31g Fat (39.1% calories from fat); 32g Protein; 77g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 1147mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 Fat; 1 1/2 Other Carbohydrates.

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