Recipes Included On This Page Sausage-Stuffed Peppers Sev and Bhel Puri (Crispy Noodles and Rice with Salad) Shrimp Stock Sizzling Shrimp with Garlic (Gambas al Pil Pil) Spicy Flank Steak Fajitas in Lettuce "Tortillas" SPLENDAŽ and Spice Cookies Strawberry Pound Cake Stuffed Pasta Shells Sweet & Tangy Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sausage-Stuffed Peppers Recipe By : Cooks.Com Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large firm unblemished sweet red peppers 1 pound hot Italian sausages -- (or sweet or mixed) 2 cups finely chopped onion 1 garlic clove -- finely minced 1 1/4 pounds fresh mushrooms -- cut into tiny cubes or chopped -- (about 3 1/2 cups) 1 cup finely chopped parsley 2 cups fine fresh bread crumbs 2 eggs Salt and freshly ground pepper -- to taste 3/4 cup tomato sauce 3/4 cup grated Parmesan cheese Preheat oven to 425 degrees F. Split the peppers in halves lengthwise. Remove and discard the seeds. Cut away and discard the white veins inside the pepper halves. Remove the meat from the sausage skins. Discard the skins. Add the sausage meat to a skillet. Do not add any more fat. Cook, stirring and cutting down with the side of a heavy kitchen spoon to break up any lumps in the meat. When cooked through, add the onion and garlic. Cook about 5 minutes and add the mushrooms. Cook about 2 minutes and spoon the mixture into a mixing bowl. Let cool slightly. Add the parsley, bread crumbs, eggs, salt and pepper to taste. Blend well. Spoon equal portions of mixture into the pepper halves. Smooth over. Arrange pepper halves in a buttered baking dish. Spoon 1 tablespoon of tomato sauce on top of each half. Sprinkle with cheese. Bake 40 to 45 minutes until piping hot throughout and nicely browned. Yields 6 to 12 servings. A photo of this dish is available on our website at: http://fareshare.net/sausage-stuffed-peppers.html Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 25 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 2g Fat (35.1% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fat. * Exported from MasterCook * Sev and Bhel Puri (Crispy Noodles and Rice with Salad) Recipe By :Street Food by Clare Ferguson Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Sev Masala* 3 cups besan -- (750 mL) [gram or chickpea flour] 1/2 teaspoon asafoetida powder -- (2 mL) 1/2 teaspoon ground turmeric -- (2 mL) 2 teaspoons cayenne pepper -- (10 mL) 2 1/2 teaspoons salt -- (12 mL) 1/2 cup peanut oil -- (125 mL) plus extra for frying *Bhel Puri* 6 fresh green and red chilies -- finely sliced 1 cup chopped fresh cilantro -- (250 mL) 2 scallions -- finely sliced 1 small red onion -- halved and sliced 1 teaspoon seasoned salt -- (5 mL) 2 tablespoons lime juice -- (25 mL) or lemon juice 1/2 cup long-grain rice -- (125 mL) To make the Sev: Mix the besan, asafoetida, turmeric, cayenne and salt in a bowl. In another bowl or pitcher beat the oil with some water (unfortunately this recipe neglects to say how much water); then drizzle it gradually over the dry ingredients, mixing and kneading to make a soft sticky dough. Divide into 3 portions; cover and chill for 20 minutes. Fill a wok or saucepan one-third (1/3) full of peanut oil and heat to 350F (180C) or until a cube of bread browns in 30 seconds. Using a sev-maker or coarse grater, force walnut-sized balls of the first portion of dough through the holes, firmly and slowly, to make thin noodles. Move the whole apparatus in a circle as you do this so that the noodles fall in a curling stream. Fry for 30 seconds; remove with a slotted spoon, then drain on crumpled paper towels. Continue until all the dough has been cooked, then cool well. Next, roll pea-sized balls of the second portion of dough; deep-fry for 3 minutes, then drain. Roll similar sized balls of the third portion and flatten into 2-inch (5 cm) disks. Prick all over with a fork; deep-fry for 3 minutes, then drain. For an instant snack, toss together all the Bhel Puri salad ingredients except the rice. Heat a dry skillet until very hot. Add the rice and heat, shaking it, until it pops and becomes crispy and brown. Cool and add to the Sev mix. Serve separate bowls of all the different sev, salad and your choice of chutneys. Provide spoons so people can mix their own just before eating, otherwise the sev becomes soggy. Serves 8. From Street Food by Clare Ferguson. Time-Life Books; 1999. ISBN 0-7370-0030-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 9 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 14g Fat (69.8% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 840mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shrimp Stock Recipe By : Cuisine at Home Issue 46 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 T. Olive Oil 1 onion, roughly chopped 2 ribs celery, roughly chopped 2 carrots, roughly chopped 3 cloves garlic, smashed 8 cups water Shells from 2 lb. 16 - 20 count shrimp or 4 cups water and 4 cups clam juice if no shells 1 lemon, halved 3 sprigs fresh thyme 2 sprigs fresh parsley 1 sprig fresh rosemary 2 t. kosher salt 1 t. whole black peppercorns 3 bay leaves Saute onion, celery, carrot, and garlic in oil in a stock pot over medium-high heat. Cook until onion is translucent, 5 - 8 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Strain and cool. Shrimp shells make a great base for stock. The trick to making this (and any stock) is to quickly bring it to a boil, then immediately reduce the heat -- you're looking for a gentle simmer. Constant boiling, as well as pressing on the ingredients when straining, can make the stock cloudy. Makes 8 cups Total Time: 40 Minutes Contributed to the FareShare Gazette by Art; 13 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 483 Calories; 54g Fat (98.7% calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 486mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 11 Fat. * Exported from MasterCook * Sizzling Shrimp with Garlic (Gambas al Pil Pil) Recipe By : Adapted from Williams-Sonoma Savoring Series Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil -- (4 to 5) 4 garlic cloves -- finely minced 1 teaspoon red pepper flakes 1 teaspoon sweet paprika 1 pound medium shrimp -- peeled and deveined 1 tablespoon fresh lemon juice -- (1 to 2) 1 tablespoon dry sherry -- (1 to 2) Salt and freshly ground black pepper -- to taste 2 tablespoons chopped fresh flat-leaf parsley In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and sherry, stir well and sauté until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt and black pepper, sprinkle with parsley and serve. Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000). Notes: You'll want to have plenty of bread on hand to capture the delicious pan juices from these garlicky crustaceans. This Basque tapa, called gambas al ajillo in other parts of Spain, is traditionally served at the table sizzling*pil pileando*in a little metal pan. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid, cut into rings 1/2 inch wide, or sea or bay scallops for the shrimp. Gambas al-i-pebre, a variation with garlic and hot red pepper from the Albufera region of Valencia, has a more substantial sauce of rich fish stock thickened with fried bread, ground almonds and pine nuts. It is quite filling and is thus usually served as a main course. This same peppery variation was originally made with eel. Contributed to the FareShare Gazette by Sue; 24 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 15g Fat (57.7% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Spicy Flank Steak Fajitas in Lettuce "Tortillas" Recipe By : Cook's Magazine June 1990 Serving Size : 4 Preparation Time :0:30 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPICY SOY MARINADE: 4 teaspoons honey 2 teaspoons vinegar 1 small onion -- minced 4 teaspoons low sodium soy sauce 1 large garlic clove -- minced 1/2 small jalapeno chile pepper -- seeded & minced 1 pound flank steak 2/3 teaspoon safflower oil 1 large onion -- sliced thin 1 medium green bell pepper -- sliced thin lengthwise Salt 12 large iceberg lettuce leaves TO PREPARE: For the marinade, mix all ingredients in a large non-reactive baking dish. Add flank steak and turn to coat the meat; let stand at room temperature for 15 minutes to marinate. TO COOK: Heat the grill or broiler. Remove flank steak from the marinade; grill or broil flank steak, turning once, about 5 minutes for medium rare. Transfer flank steak to a carving board; let stand for 5 minutes. Heat oil in a nonstick skillet. Add onions and pepper; sauté until softened, about 5 minutes. Season with 1/4 teaspoon salt or to taste. TO SERVE: Holding a knife at a slight angle, slice flank steak across the grain into 1/4-inch-thick slices. Arrange a portion of the flank steak on each lettuce leaf; top with a portion of the onion mixture, then roll lettuce leaf around this filling. Serve immediately. NOTES : Beef strips marinated in a lively soy dressing, grilled and wrapped in lettuce leaves. Use crisp lettuce leaves instead of tortillas as crunchy, almost non-caloric wrappers for steak fajitas. Contributed to the FareShare Gazette by Robin; 29 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 13g Fat (43.4% calories from fat); 23g Protein; 14g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 284mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * SPLENDAŽ and Spice Cookies Recipe By :Sweet Indulgences - Splenda Serving Size : 30 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons vegetable shortening 6 tablespoons margarine 1 cup SPLENDAŽ Granular 1 egg 1/4 cup molasses 2 cups all-purpose flour -- sifted 3/4 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves MIX together shortening, margarine, SPLENDAŽ Granular, egg and molasses. SIFT flour, ginger, cinnamon and cloves. Add to shortening mixture and stir to form dough. Wrap dough in plastic wrap. Chill dough in refrigerator until firm, about 2 hours. PREHEAT oven to 350°F. Form dough into 30 balls (1 heaping teaspoon each). Place cookies on ungreased cookie sheet and pat down gently with fork making criss-cross pattern. BAKE cookies in center of oven for 10 to 12 minutes. Do not overbake. Cookies will look chewy but become crisp after cooling. Cool cookies on wire cooling rack. Makes 30 cookies Copyright: "Sweet Indulgences - Splenda Best Recipes - Vol. 3, No. 22, December 23, 2003 copyright 2003 Publications International Ltd." Yield: "30 cookies" NOTES : Prep time: 10 minutes Chill time: 2 hours Bake time: 10 to 12 minutes Contributed to the FareShare Gazette by Bobbie; 15 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 5g Fat (54.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Strawberry Pound Cake Recipe By : CDKitchen http://www.cdkitchen.com Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt -- optional 1/2 cup butter or margarine -- softened 1 cup sugar 4 eggs 6 ounces strawberry yogurt -- (1 carton) 1/4 teaspoon almond extract In a medium bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl at medium speed beat together butter and sugar until light and fluffy. Beat in eggs, yogurt, and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time beating just until blended. Spread evenly in a greased and floured 9 x 5-inch loaf pan. Bake in preheated oven at 325F until toothpick comes out of center clean, approximately 70 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely. Added by: Gregory, Delaware, USA - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 11g Fat (49.1% calories from fat); 3g Protein; 24g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 330mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Stuffed Pasta Shells Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked bread stuffing 2 cups diced cooked chicken -- or turkey 1/2 cup frozen peas -- thawed 1/2 cup mayonnaise 18 jumbo pasta shells -- cooked and drained, butter them so they don't stick together after draining them 10 3/4 ounces condensed cream of chicken soup -- undiluted 2/3 cup chicken broth Paprika -- Hungarian type Snipped parsley Combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Combine soup and broth; pour over shells. Sprinkle with paprika. Cover and bake at 350 degrees F. for 45 minutes or until heated well. Sprinkle with snipped parsley. Yields 6 servings. Contributed to the FareShare Gazette by Patty; 4 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 19g Fat (59.5% calories from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 603mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fat. * Exported from MasterCook * Sweet & Tangy Chicken Recipe By : James McNair Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 8 skinless boneless chicken thighs flour -- for dredging 1/3 cup honey 3 tablespoons Dijon mustard 1 teaspoon curry powder Salt Ground cayenne Cook the bacon in a skillet over medium heat until crisp, about 5-8 minutes. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, crumble and set aside. Preheat the oven to 350 degrees F. Dredge the chicken pieces in flour (season to taste, shake off excess. Place skillet with the reserved bacon drippings over low heat; add the chicken pieces and cook until browned on all sides, about 10 minutes. Transfer chicken to a medium casserole (8X8) and bake chicken uncovered for 30 minutes. In a small bowl combine the honey, mustard, curry powder, salt and cayenne to taste. Drizzle honey mixture over the chicken and bake another 15 minutes. Top with bacon just before serving. Source : "Chicken Cookbook" S(Posted to RecipeLu List by:): "RecipeLu on Aug 15, 1998." Ratings : Make again 8 Taste 10 NOTES : Notes: Tried 08/14/98 - This is delicious. The chicken was so tender you could cut it with a fork. I seasoned the flour with about 2 pinches of my Cajun seasoning. Serve with rice (long grain or wild) to soak up the wonderful sauce. Bobbie's Note: This was delicious. I served it with rice and roasted asparagus. I added paprika, garlic powder, onion powder, salt and pepper to the flour before dredging. Contributed to the FareShare Gazette by Bobbie; 7 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.7% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 392mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 2 Other Carbohydrates.

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