Recipes Included On This Page Jamaican Chicken Jamaican Jerk Chicken With Pineapple Salsa Jennifer's Mocha Ricotta Creme - Low Carb Jody's Scottish Oat Cakes Judy Rosenburg's Boston Cream Pie Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jamaican Chicken Recipe By : Cooking Light Cookbook 1993 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves -- (4 ounces each) skinned and boned 2 1/2 tablespoons all-purpose flour 1 tablespoon flaked coconut -- minced 1 teaspoon curry powder -- divided 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg white -- lightly beaten vegetable cooking spray 2 teaspoons reduced-calorie margarine -- divided 1 medium banana -- cut into 1/2-inch slices 3/4 cup unsweetened pineapple juice 3 green onions -- cut diagonally into 1/4-inch pieces 2 cups cooked long-grain rice -- (cooked w/o salt or fat) Place the chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper; stir well. Brush both sides of each chicken breast with the egg white; dredge in the flour mixture. Set aside. Coat a large nonstick skillet with cooking spray; add 1 teaspoon of the margarine. Place over medium-high heat until the margarine melts. Stir in the remaining curry powder. Add the banana and saute two minutes or until the banana is lightly browned. Remove the banana from the skillet and set it aside. Wipe the drippings from the skillet with a paper towel. Coat the skillet with cooking spray; add the remaining margarine. Place over medium-high heat until the margarine melts. Add the chicken and cook two minutes on each side or until browned. Add the pineapple juice and green onions. Cover, reduce the heat and simmer ten minutes or until the chicken is tender. Serve over the rice. Garnish with the banana slices. 4 servings Source : "RECIPELAND.COM" S(Formatted by Chupa): "10.30.04" Contributed to the FareShare Gazette by Chupababi; 25 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 15g Fat (39.4% calories from fat); 32g Protein; 18g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 398mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat. * Exported from MasterCook * Jamaican Jerk Chicken With Pineapple Salsa Recipe By : Ladies' Home Journal - May, 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup couscous 1 tablespoon vegetable oil 4 boneless skinless chicken breast salt black pepper -- freshly ground 1/2 cup chicken broth 2 tablespoon Jamaican jerk sauce 3 green onions -- sliced PINEAPPLE SALSA: 8 ounces pineapple -- fresh cut 1 red pepper -- diced 1/2 cup chutney -- mango 1/4 cup fresh cilantro -- chopped Cook couscous according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add to skillet and cook until firm, 4 to 5 minutes per side. Transfer cooked chicken to serving plate; keep warm. Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken. Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges. PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. Makes 4 cups. Yield : 4 Servings Source : S(Formatted by Chupa): "10.30.04" Contributed to the FareShare Gazette by Chupababi; 27 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 563 Calories; 7g Fat (11.8% calories from fat); 61g Protein; 60g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Jennifer's Mocha Ricotta Creme - Low Carb Recipe By :Jennifer Kushnier adapted from South Beach Diet Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup part-skim ricotta cheese 1/2 teaspoon unsweetened cocoa powder 1/4 teaspoon vanilla extract 1 packet sugar substitute 1 dash espresso powder 5 mini-chocolate chips Mix together ricotta, cocoa powder, vanilla extract and sugar substitute. Serve chilled, topped with espresso powder and chocolate chips. Note : For a creamier texture, mix in a blender. Source : "Marianne McGinnis, Prevention, Oct 2003 p 116" S(Formatted by Chupa): "10.24.04" Contributed to the FareShare Gazette by Chupababi; 16 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4305 Calories; 267g Fat (49.7% calories from fat); 50g Protein; 556g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 746mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 52 1/2 Fat; 36 1/2 Other Carbohydrates. * Exported from MasterCook * Jody's Scottish Oat Cakes Recipe By : Jody Levinson Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1 cup oats -- or quick-cooking oats 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons cold water -- (2 to 3) Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until it forms a stiff dough. Roll until 1/8-inch thick on lightly floured surface. Cut into 2-inch rounds or squares. Place on ungreased cookie sheet and bake at 375 F. until they just start to brown - 12 to 15 minutes. Source : "Food & Wine RT [*] Category 2, Topic 29 Message 210 Wed Dec 02, 1992 J.LEVINSON3 [Jody]" S(Formatted by Chupa): "10.24.04" NOTES : Here is a Scottish Oat Cake recipe. They are traditional with Scottish Cock-a-Leekie soup. Contributed to the FareShare Gazette by Chupababi; 15 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 328 Calories; 19g Fat (52.0% calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat. * Exported from MasterCook * Judy Rosenburg's Boston Cream Pie Cookies Recipe By : Serving Size : 13 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Custard: 1 cup milk 6 tablespoons whipping cream 6 tablespoons sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1 large egg yolk 2 teaspoons vanilla extract For Cookies: 1 cup flour 1 cup cake flour -- plus 2 tablespoons cake flour 3/4 teaspoon baking soda 1/2 teaspoon salt 9 tablespoons butter -- softened 1 cup sugar -- plus 1 tablespoon sugar 2 teaspoons vanilla extract 1/2 teaspoon grated lemon peel -- yellow only 2 large egg yolks -- at room temperature 1 whole egg -- room temperature 1/2 cup buttermilk -- room temperature, plus 2 tablespoons buttermilk -- room temperature For Chocolate Glaze: 1/2 cup whipping cream 2 ounces unsweetened chocolate -- chopped 1 tablespoon unsalted butter -- room temperature, plus 1 teaspoon unsalted butter -- room temperature 6 tablespoons powdered sugar To make the custard, place 1/2 cup plus 2 tablespoons of the milk, the cream, and the sugar in a medium saucepan over medium heat. Bring just to a boil. Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk in the egg yolk and then whisk into the hot-cream mixture. Whisk over medium-low heat until thick, about 2 to 3 minutes. Remove from heat and stir in vanilla. Transfer to a bowl; lay a piece of waxed paper directly onto surface of hot custard to keep it from forming a skin. Let cool to just warm. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours. To make cookies, preheat the oven to 400 degrees F. Lightly spray several baking sheets with non-stick spray. Whisk together the flours, baking soda and salt in a small bowl. In a medium bowl, beat the butter, sugar, vanilla and lemon peel until light and fluffy, about 2 minutes. Beat in egg yolks and then the whole egg, followed by the buttermilk. Fold in the flour mixture and stir until smooth. Drop by generous tablespoonfuls about 2 inches apart on the prepared baking sheets. Bake 10 to 11 minutes or until the cookies are firm yet spongy to the touch. Let cool 1 minute and remove to cooling racks. Turn a cooled cookie upside down and spread with a rounded tablespoon of cooled custard. Top custard with another cookie flat side to custard. Continue in this manner until there are no more cookies to fill. To make the chocolate glaze, scald the cream in a small saucepan. Transfer to a small heat resistant bowl and add chocolate and butter. Whisk until smooth. Add powdered sugar and stir until velvety. Spread a scant tablespoon of chocolate evenly across each custard filled cookie with a very light touch so you down press hard and have the custard mash out of the cookies. Serve at room temperature, otherwise store in container covered in refrigerator. Yields 13 Cream Filled Cookies Double recipe if you would like a cookie left for you to eat. Contributed to the FareShare Gazette by Patty; 16 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 373 Calories; 20g Fat (47.1% calories from fat); 5g Protein; 46g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

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