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FareShare Gazette Recipes -- June 2004 - C's
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* Exported from MasterCook *
Calico Baked Beans
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon -- cut up and browned
1 small onion -- cut up and
cooked with bacon
1/2 pound hamburger -- brown with
bacon and onion
1 cup ketchup
3/4 cup brown sugar
3 tablespoons vinegar
2 tablespoons liquid smoke flavoring
1 can pork and beans -- (large can)
1 can kidney beans
1 can butter beans
1 can white kidney beans
1 can black beans
Combine and bake 30-40 minutes at 350F.
Contributed to the FareShare Gazette by Jennie; 1 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 489 Calories; 10g Fat (17.7% calories from
fat); 26g Protein; 78g Carbohydrate; 17g Dietary Fiber; 20mg Cholesterol; 706mg
Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Celery Slaw with Shrimp
Recipe By : Adapted from Williams-Sonoma Entertaining
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the creamy cider vinaigrette:
1/2 cup mayonnaise
1/4 cup sour cream -- or buttermilk
1/4 cup olive oil
1/4 cup unfiltered cider vinegar
1 teaspoon dry mustard
1 garlic clove -- chopped
2 pounds shrimp -- peeled and deveined
3 tablespoons olive oil
1 teaspoon mild Spanish smoked paprika -- pimentón de La Vera
Coarse salt and freshly ground pepper -- to taste
1/4 pound applewood-smoked bacon slices
1/2 head green cabbage -- cored and shredded
5 celery stalks -- thinly sliced
6 green onions -- chopped
white and light green portions
1 bunch red radishes -- trimmed and thinly
sliced
1/2 cup chopped fresh flat-leaf parsley
1/3 cup crumbled blue cheese -- preferably Maytag
(optional)
To make the vinaigrette: in a food processor or blender, combine the
mayonnaise, sour cream, olive oil, vinegar, mustard and garlic and process
until smooth. Set aside. (The vinaigrette can be made up to 1 day in
advance, covered tightly and refrigerated. Bring to room temperature before
using.)
In a large bowl, toss together the shrimp, olive oil, paprika, and a little
salt and pepper.
Preheat a large nonstick fry pan over medium-high heat. Add half of the
shrimp and sauté until they turn pink and are opaque throughout, about 3
minutes. Transfer to a large bowl and repeat with the remaining shrimp. Set
aside to cool.
Rinse the fry pan, wipe dry and return to medium heat. Add the bacon slices
and fry, turning as needed, until crisp, about 6 minutes. Using a slotted
spatula, transfer to paper towels to drain. Let cool, then crumble and set
aside.
To assemble the slaw, add the cabbage, celery, green onions, radishes,
parsley and vinaigrette to the shrimp and toss to coat all the ingredients
evenly. Season with salt and pepper and toss again. Transfer the slaw to a
serving bowl or deep platter. Sprinkle the crumbled bacon and the blue
cheese over the top. Serve immediately.
Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams
(Oxmoor House, 2004).
Notes:
Old-fashioned coleslaw is updated here with generous additions of celery,
radishes and shrimp and with Spain's distinctive pimentón de La Vera, a
smoked paprika. A sprinkle of crispy bacon pieces and crumbled blue cheese
adds additional flavor.
Contributed to the FareShare Gazette by Sue; 19 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 368 Calories; 29g Fat (69.5% calories from
fat); 25g Protein; 3g Carbohydrate; 1g Dietary Fiber; 185mg Cholesterol; 352mg
Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 4 Fat.
* Exported from MasterCook *
Cheese Soufflé Recipe
Recipe By : Martha
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shredded cheddar cheese (I used a smoked
cheddar)
1/4 cup butter or margarine
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp dry mustard (optional)
1/8 tsp pepper (optional) (I used freshly ground
pepper plus a
sprinkle of hot pepper flakes.)
1/8 tsp ground nutmeg (optional)
1 cup warm milk
6 eggs, separated
I read 3 or 4 different recipes and just 'made do' with them all.
I melted the butter and added the flour and salt to that. I beat up
the egg yolks and blended it into the flour mix along with the
seasonings and milk. (I used heavy cream <G>.) Beat eggs until
they lighten up a lot, the yolks will turn a lemony color.
Beat egg whites until stiff peaks form. Use a stainless or glass
bowl, allow NO SPECK of egg yolk or other material to hit the
whites or they won't whip up. Fold the yolk, cheese, flour, milk
and seasonings into whites. (Fold: Just gently blending, folding
the whites over and over the mix as you pour it onto the whites,
may not all be incorporated, but it's more important not to lose
air volume rather than getting it all mixed in well.)((If you don't
get the yolk and cheese portion mixed in totally, it'll just form a
nice custard on the bottom of the soufflé.))
Soufflé dish: I just used a round Corningware casserole dish, but I
only buttered the bottom. (Any straight-sided dish would work.) For
some reason, if you oil, grease, butter the sides of the dish, the
whites treat it as 'foreign material, and sag before they rise up.
One recipe suggested to 'coax' the raw batter toward the center
gently with a spatula, supposed to form the top hat effect the
classic soufflé puffs up like. (I didn't do this, and mine just rose
into a perfect dome.)
Preheat oven to 375F, and place the soufflé on the bottom rack.
Expect to bake 45 minutes to an hour. The first (cheese only) I
baked took a full hour and then some. The one I made tonight
(diced ham and cheese) was brown and crusty after only 45
minutes, but it didn't rise up as pretty as the first one.
I have some smoked salmon I almost used in the place of the ham,
but for some reason, I didn't think this one would rise up right,
and didn't want to waste the good salmon. (I envision bits of cooked
lobster would make a dynamite soufflé too!)
They also say not to open the oven while baking, or it'll fall for
sure. I baked the cheese soufflé for about 40 minutes and because my
oven runs pretty hot, I figured I should start checking it then.
Neither of them fell, however, the ham and cheese filled one had
already risen as tall as it was going to get. The more 'sinkers'
(heavy filler ingredients) you add, the harder it is to get a
traditional soufflé rise. A light supper soufflé would be a nice
fresh spinach soufflé (with cheese, of course!)
Other hints: Eggs separate best when they're cold, but the whites
beat up fluffier when they're room temperature.
Martha's Notes:
Since I'm using my own (abundant) yard eggs, I have to make a
few other steps, such as floating the eggs before I even crack
them, and breaking over a cup in case the floating test lies to me.
Now that it's getting on into the 90F's, if I can't collect eggs before
evening, they've been cooking in a tin barn for 6+ hours, anything is
possible. (I had to beat off a snake from a nest with 3 eggs in it
this past week, he didn't know the soufflé recipe or he'd have fought
back harder <G>.) He DID give me back the egg he'd so diligently
swallowed. But I had him by the tail and dangling him upside down,
I'd probably have spit any eggs I had in my mouth out also.
Anyone need to know how to detect a fresh egg from a week old
egg? It's easy, and sort of fascinating if you're into eggs.
Martha
Art's Two-Cents: Martha, you are a good egg! I love your recipes AND
your chatter. This one is superb. The snake part is great. Thanks for
an entertaining submission <G>.....
Contributed to the FareShare Gazette by Art Guyer 15 June 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 556 Calories; 54g Fat (86.0% calories from
fat); 9g Protein; 11g Carbohydrate; 0g Dietary Fiber; 157mg Cholesterol; 1654mg
Sodium. Exchanges: 1 Non-Fat Milk; 10 1/2 Fat.
* Exported from MasterCook *
Cheesy Flat Bread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf frozen bread dough -- thawed
3 tablespoons butter -- softened
2 tablespoons finely chopped onion
2 teaspoons paprika -- (2 to 3 teaspoons)
1/2 teaspoon dried oregano -- or basil
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
Pat dough onto bottom and up sides of a greased 14-inch pizza pan or jelly-
roll pan you have lightly sprayed with non-stick spray. Spread with butter.
Sprinkle with onion, paprika, oregano and garlic powder. Prick crust
several times with fork; sprinkle with shredded cheese. Cover with damp
towel, out of any drafts and let rise for 30 minutes.
Bake at 375 degrees F. for 20 to 25 minutes or until golden brown.
Contributed to the FareShare Gazette by Patty; 1 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 98 Calories; 9g Fat (81.6% calories from
fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 132mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Cherry Tomatoes Filled with Goat Cheese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 cherry tomatoes -- a mixture
red and yellow
1/4 pound fresh goat cheese -- (chèvre)
1/4 cup minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp
to make a hollow yet sturdy shell. Drain off any juice that accumulates in
the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork
until well blended.
Using the small spoon, fill each tomato with about 1 teaspoon of the cheese
mixture. Arrange the filled tomatoes on a platter to serve.
Notes:
For a refreshing summertime appetizer, fill bite-size cherry tomatoes,
round or pear shaped, with a savory mixture of goat cheese flavored with
basil. Minced tarragon or chervil can be used in place of the basil.
Contributed to the FareShare Gazette by Sue; 23 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; trace Fat (11.0% calories from
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 276mg Sodium.
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
* Exported from MasterCook *
Chicken Satay
Recipe By : Adapted from Williams-Sonoma Collection Series, Asian
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup coconut milk
1/4 cup fish sauce
3 tablespoons firmly packed light brown sugar
2 tablespoons chopped fresh cilantro
1 tablespoon Madras curry powder
1 tablespoon canola oil
10 ounces Chinablue Peanut Sauce -- (1 jar)
Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large
bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro
and curry powder. Add the chicken and stir until evenly coated. Cover and
refrigerate for at least 1 hour or up to overnight.
Preheat an electric grill to medium-high.
Remove the chicken from the marinade and discard the marinade. Using 12
to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken
onto each skewer. Brush the grill with the oil. Arrange the skewers on the
grill and cook until the chicken is golden brown on both sides, about 10
minutes total. Transfer the skewers to a warmed platter. Pour the peanut
sauce into a small bowl and serve alongside.
Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong
Kingsley (Simon & Schuster, 2003).
Notes:
A blend of up to 20 spices, curry powder commonly includes cumin, curry
leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace,
fenugreek, red and black pepper and turmeric, which imparts its
distinctive yellow color. Madras curry powder, called for in this recipe,
is popular in southern India and is commonly sold commercially. It is
hotter than standard curry powder.
Contributed to the FareShare Gazette by Sue; 22 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 13g Fat (64.0% calories from
fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 9mg Sodium.
Exchanges: 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Peanut Soufflé
Recipe By : Chef to Chef
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
3 tablespoons finely chopped unsalted peanuts
1/2 cup chunky-style peanut butter
8 egg whites -- at room temperature
1/2 cup sugar
2 tablespoons Cucina Viansa Raspberry Fudge Dolcetti -- slightly
melted
or another thick, rich chocolate sauce
Generously butter a 1 1/2-quart soufflé dish. Sprinkle the bottom and
sides with chopped peanuts.
Preheat oven to 450F.
Place the peanut butter in a medium-size bowl and set aside. In the large
bowl of an electric mixer, beat the egg whites on medium-high speed until
frothy. Gradually drizzle in the sugar and beat on high speed until soft
peaks form.
Stir about 1 cup of the beaten egg whites into the peanut butter, stirring
until the mixture is smooth and even colored. Gently fold the peanut butter
mixture into the remaining beaten egg whites (don't overmix; there can
still be pea-sized bits of egg whites remaining). Gently spoon into the
prepared soufflé dish.
Drizzle the melted chocolate sauce over the soufflé mixture. Gently swirl a
knife through the soufflé to create a chocolate ribbon effect. Be careful
not to scrape peanuts from the sides of the dish.
Place soufflé in center of preheated oven and immediately reduce
temperature to 375F. Bake for 20 to 25 minutes, until a knife inserted
near the center of the soufflé comes out clean. Do not overbake.
Serve soufflé immediately, as it will collapse rather quickly.
Serves 6 to 8.
Contributed to the FareShare Gazette by Art in response to a request; 17 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 1g Fat (16.5% calories from fat);
4g Protein; 13g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 70mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Cilantro Lime Slaw
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 head green cabbage -- finely shredded
1/2 bunch cilantro -- chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
1/2 cup red bell pepper -- very thinly sliced
2 teaspoons olive oil
1/2 teaspoon garlic -- minced
2 Tablespoons lime juice
2 teaspoons honey
Combine all ingredients well, chill at least 3 hours before serving.
Cuisine : "Tex-Mex"
NOTES : From Patsy Swendson's cooking class "Crazy For Crab" on June 26,
2004 at Sun Harvest.
Contributed to the FareShare Gazette by Mike; 30 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 39 Calories; 2g Fat (48.9% calories from
fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
706mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Coney Island Hot Dog Sauce (A)
Recipe By : Sandy Moyer
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- finely chopped
1 1/2 pounds lean ground beef
32 ounces tomato puree
2 teaspoons mustard
[yellow, prepared, such as French's)]
1 cup light brown sugar
2 tablespoons apple cider vinegar
1 1/2 teaspoons chili powder
1 teaspoon celery seed
2 teaspoons salt
1/2 teaspoon black pepper
In a large skillet, VERY lightly brown ground beef and onions. Break up
ground beef as fine as possible. Drain off fat. In a large saucepan,
combine all remaining ingredients and cook over medium-low heat about 10 to
15 minutes. Add beef and onions. Stir, then simmer for 2 to 2 1/2 hours,
stirring occasionally. Or, place sauce in a crockpot set on low for about
the same amount of time. Sauce will thicken.
Notes :
Hot dogs covered with a tangy meat sauce were originally sold by food
vendors at New York's famous Coney Island Amusement Park. Here's a recipe
for this tasty hot dog topping.
Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art in response to a request; 20 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 116 Calories; 6g Fat (45.9% calories from
fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 358mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Coney Island Hot Dog Sauce (B)
Recipe By : America's Best Recipes - 1992 Hometown
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound ground round
1 1/2 cups water
6 ounces tomato paste -- (1 can)
1/4 cup sweet pickle relish
1 tablespoon chopped onion
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder -- (up to 3)
1 teaspoon salt
1 teaspoon sugar
Cook meat in large skillet over medium heat until browned, stirring to
crumble meat; drain. Add water and remaining ingredients to skillet; stir
well. Bring to a boil; reduce heat and simmer mixture, uncovered, 30
minutes, stirring occasionally.
Yields about 3 cups.
Recipe by: America's Best Recipes - 1992 Hometown
Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art in response to a request; 20 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 45 Calories; 2g Fat (34.3% calories from
fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 370mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Coney Island Sauce
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small onions -- finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Purée
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons salt -- plus
1 teaspoon salt
Brown hamburger and onions in a very large skillet; drain. Add remaining
ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend
to stick.
This freezes very well. To get that authentic taste, use only Kogel franks
and substitute 1/2 cup dry minced onions rehydrated in boiling water.
Contributed to the FareShare Gazette by Mike in response to a request; 24 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 129 Calories; 5g Fat (32.3% calories from fat);
5g Protein; 17g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 488mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Corny Greenbean Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces frozen French-style green beans -- thawed and
drained
2 cups frozen corn -- thawed and drained
10 3/4 ounces condensed cream of celery soup, undiluted
1 cup diced onion
1 cup sour cream -- (8 ounces)
1 1/2 cups shredded Velveeta Cheese -- (4 ounces)
Salt and pepper to taste
1 1/2 cups crushed buttery crackers -- like Club Crackers
1/2 cup French-fried onions
In a bowl, combine beans, corn, soup, onions, sour cream, cheese, salt and
pepper.
Transfer to a 13x9x2-inch baking dish you have sprayed with non-stick
spray.
Sprinkle with crushed crackers and French-fried onions.
Bake uncovered at 350 degrees F. until hot and bubbly, 45 to 50 minutes.
Contributed to the FareShare Gazette by Patty; 3 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 8g Fat (54.4% calories from
fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 47mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
* Exported from MasterCook *
Cottontail Carrots
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds carrots -- julienned
1/4 cup apple juice
1/4 cup butter
2 tablespoons packed brown sugar
1 teaspoon salt
1/2 cup toasted and chopped pecans
Minced fresh parsley for garnish
In a 2-quart glass casserole dish, combine carrots and apple-juice, cover
and micro-wave at high for 10 to 12 minutes or until crisp-tender, stirring
once. Add butter, brown sugar and salt. Toss to coat, recover and micro-
wave 1 more minute at high. Sprinkle with fresh snipped parsley.
Contributed to the FareShare Gazette by Patty; 2 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 4g Fat (46.1% calories from
fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 241mg
Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Crab Creole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 strips bacon
1 cup chopped onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 garlic cloves -- minced
16 ounces whole tomatoes -- undrained
1 teaspoon sugar
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
Salt -- to taste
Black pepper -- to taste
1 pound crab meat
4 cups white rice -- cooked
1/2 cup minced scallions -- for garnish
Fry bacon until crisp, remove from grease and crumble.
Sauté onion, bell pepper, celery and garlic in bacon grease until tender.
Add tomatoes, season with salt and pepper. Simmer for 15 minutes.
Taste and adjust seasonings. Serve over hot cooked rice, garnish with
scallions.
Cuisine : "Cajun & Creole"
NOTES : From Patsy Swendson's cooking class "Crazy For Crab" on June 26,
2004 at Sun Harvest.
Contributed to the FareShare Gazette by Mike; 29 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 881 Calories; 6g Fat (6.5% calories from
fat); 40g Protein; 161g Carbohydrate; 5g Dietary Fiber; 106mg Cholesterol; 550mg
Sodium. Exchanges: 10 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0
Other Carbohydrates.
* Exported from MasterCook *
Crab Remoulade
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons cocktail sauce
1 tablespoon prepared horseradish
1 tablespoon Creole mustard
1 teaspoon garlic -- minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 cup scallions -- sliced
2 hard-boiled eggs -- peeled and finely
grated
1 pound crab meat
1 large beefsteak tomato -- sliced 1/2-inch
thick
Combine all ingredients well except for crab meat and tomato.
Fold in crab gently to keep lumps intact. Chill well.
Serve over slices of ripe tomato.
Cuisine : "Cajun & Creole"
NOTES : From Patsy Swendson's cooking class "Crazy For Crab" on June 26,
2004 at Sun Harvest.
Contributed to the FareShare Gazette by Mike; 30 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 248 Calories; 13g Fat (46.6% calories from
fat); 27g Protein; 6g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 691mg
Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Crab Stuffed Flounder
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh lump crabmeat -- drained, 3 oz.
2 tablespoons finely chopped green onions
1 tablespoon low-fat mayonnaise
1 teaspoon lemon juice
1/8 teaspoon hot sauce
2 flounder fillets -- about 1/4-inch thick
[4 ounces each]
Vegetable cooking spray
1 dash paprika
2/3 cup finely shredded carrot
Combine first 6 ingredients in a bowl; stir well. Spread 1/3 cup mixture
over each fillet; roll up jelly-roll fashion. Arrange rolls, seams side
down, in a baking dish coating with cooking spray. Sprinkle with paprika.
Bake at 400 F. for 20 minutes. Arrange carrot on two serving plates; top
each with a fillet.
Yields 2 servings.
Source : "Cooking Light Card"
S(mastercook formatting by): "Bobbie"
NOTES : Bobbie's Note: This was wonderful! I used 1/2 cup of canned crab
meat. I served this on a bed of rice pilaf with peas, carrots and green
onions added.
Contributed to the FareShare Gazette by Bobbie; 29 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 201 Calories; 4g Fat (20.4% calories from
fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 275mg
Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Curried Sweet Potato Salad
Recipe By :
Serving Size : 6 Preparation Time :0:35
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sweet potatoes
1/4 cup plain nonfat yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons mango chutney -- finely chopped
1 tablespoon frozen orange juice concentrate -- thawed
1 teaspoon curry powder -- to taste
[1 to 1 1/2 teaspoons]
1/2 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon salt
1 cup diced celery
1 tablespoon coarsely chopped pecans -- toasted
Instead of white potatoes and mayonnaise, this potato salad features sweet
potatoes, pecans and a spicy-sweet curried dressing.
Place sweet potatoes in a large saucepan and add cold water to cover. Cover
and bring to a boil over high heat. Reduce heat to medium-low and simmer
until potatoes are fork-tender, 25 to 35 minutes. Drain in a colander and
rinse under cold running water. Let stand until cool enough to handle.
In a salad bowl, blend yogurt, mayonnaise, chutney, orange juice
concentrate, curry powder, cumin, pepper, and salt.
Peel sweet potatoes and cut into 1/2-inch chunks. Add to dressing along
with celery and toss gently until well coated. Sprinkle with pecans and
serve.
Good source of beta-carotene, vitamin C.
Doris fixed this for a neighborhood cookout on Sunday, May 30, 2004. Great
reviews.
Contributed to the FareShare Gazette by Art; 2 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 114 Calories; 2g Fat (13.4% calories from
fat); 2g Protein; 23g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 104mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
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