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FareShare Gazette Recipes -- May 2004 - G's

 

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Gee's Polish Pickle Pot Roast
Grilled Chicken Satay Salad

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                       * Exported from MasterCook *

                      Gee's Polish Pickle Pot Roast

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              Tbsp.  Peanut Oil
  3             pounds  Chuck Roast about 2" thick, approximately
  1              large  Onion, finely diced
  4       large cloves  Garlic, finely minced
  1                cup  Rhine Wine
  1                cup  Beef Broth
  1               tsp.  Salt
  1               tsp.  coarse ground Black Pepper
  2              large  Polish Dill Pickles, coarsely chopped
  1                     tall can sliced Mushrooms
  2              Tbsp.  Flour
  8             ounces  Sour Cream

Add the peanut oil to a very hot pressure cooker pot.  Brown the roast on
both sides.  If your roast will not fit into pot, cut in half.  After
browning meat, remove to a plate and set aside.

Add the onions and garlic to the pot and saute' until they begin to take on
a little brown color.  Add wine, broth, salt, pepper, pickles and mushrooms
to the pot with onions and garlic, stir well to blend into a smooth sauce.

Add meat back to the pot into the sauce.  Place the lid on pressure cooker
securely and put the pressure regulator weight in place.  Leave the heat on
high until regulator weight begins to jiggle, then lower the heat
immediately to a level that allows the regulator weight to just barely
jiggle.  This is usually 6 or 7 on electric stoves.  Cook the roast, from
this point for 25 minutes, depending on how large the roast and what grade
of meat it is.  Remove pot from heat and cool.

Combine 2 Tbsp. flour and an 8oz. carton of sour cream mixture together in a
small bowl.  Stir some of the hot liquid into the sour cream mixture to
temper it.  Add to pot with one hand whisking contents of pot constantly
with other hand.  Simmer for 5 minutes on low heat.

Serve over Potato Pancakes, Shredded Potato Cakes, Mashed Potatoes, Hot
Buttered Wide Egg Noodles or Hot Fluffy Rice

Contributed to the FareShare Gazette by PattyG, 3 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 167 Calories; 12g Fat (78.3% calories from 
fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 591mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.


 
                       * Exported from MasterCook *

                       Grilled Chicken Satay Salad

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Salad:
  2                     boneless skinless chicken breasts
  3               cups  torn mixed salad greens
     1/2           cup  thinly shredded red cabbage
     1/4           cup  shredded carrot
     1/8           cup  snipped fresh parsley
                        Peanut Dressing:
  2        tablespoons  cider vinegar
     1/8           cup  peanut butter
  1 1/2    tablespoons  finely chopped peanuts
  1         tablespoon  sugar
  1         tablespoon  olive oil
  1         tablespoon  sesame seed oil
     1/2    tablespoon  soy sauce
  1               dash  ground ginger
     1/2      teaspoon  bottled, minced garlic -- (1/2 to 1 teaspoon)

In small bowl, combine all dressing ingredients, blend with whisk until
smooth and creamy.

Place chicken in zippered plastic bag. Add 3 tablespoons of the dressing.
Close bag and squeeze bag gently until you have the dressing rubbed all
over chicken pieces. "I poke holes all over chicken with table fork before
putting in bag."

Refrigerate remaining dressing.

Put bag of chicken in refrigerator and turn every 20 minutes for the next 2
hours.

Meanwhile, in a large bowl, combine remaining salad ingredients, toss,
cover and refrigerate.

Grill chicken on barbeque or in grill pan on top of stove. Cook 10 minutes
on both sides or until juices run clear.

Cut chicken into thin strips after letting it rest 5 minutes. Add chicken
and refrigerated dressing to salad greens. Toss to coat.

Yields 3 servings.

Contributed to the FareShare Gazette by Patty; 29 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 300 Calories; 12g Fat (36.2% calories from 
fat); 39g Protein; 8g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 328mg 
Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 
Other Carbohydrates.

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