FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- January 2005 - C's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook *
Cheesy Quiche No. 1
Recipe By :Hallie
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 9 inch pie shells -- (23cm) unbaked
2 hot Italian sausages -- about 6 inches
1 long (15 cm) each
1/4 cup thinly sliced onion
[one smallish onion]
3 garlic cloves -- minced
3 medium mushrooms -- coarsely chopped
3 jalapeno peppers -- finely chopped
[seeds and all]
[mine were frozen so I used 3 but you
could use 2 fresh ones instead]
1 pinch ground habanera pepper -- or to taste
1 tablespoon Greek seasoning
3 eggs
2 cups light cream -- (half and half)
1 cup Jarlsberg cheese -- finely shredded
1/2 cup extra-old Cheddar cheese -- finely shredded
1/4 cup Emmenthal cheese -- finely shredded
I used store-bought pie shells because I had them and it was handy but you
can make your own pastry.
This recipe made enough to fill two shells; if you make your own and use a
larger one, either in depth or diameter, it would probably work equally
well although you may have to adjust the cooking time.
Preheat the oven to 375F (190C). Place the oven rack in the middle
position.
Prepare the onion, garlic, mushrooms and peppers; place them in a small
bowl and have them ready to go.
Heat a large frying pan.
Squeeze the sausage meat out of the casings and plop it in small pieces
into the pan. It's easier to do it this way than to try and break it up
while it's cooking. Your hands get a bit messy but you are going to need to
wash them anyway.
Stir and fry the meat just to get it started then add the prepared
ingredients from the bowl. Stir and cook until the meat is browned and the
veggies are just getting tender. It doesn't take more than a few minutes
over a medium heat.
Break the eggs into a medium bowl and whisk briefly with a fork or whisk.
Whisk in the cream, Greek seasoning and habanero.
Sprinkle the shredded cheeses into the mixture, stirring while you do this
so they don't clump together.
Distribute the sausage mixture evenly over the bottom of the pastry shells.
Gently pour the egg/cream mixture over the top.
Bake for about 30 minutes or until the filling is puffed and golden and a
knife inserted into the center comes out clean. Let stand for about 5 to 10
minutes to set up a bit more before cutting into wedges to serve.
This makes either 12 polite servings or 8 moderate ones. :)
Contributed to the FareShare Gazette by Hallie; 25 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 399 Calories; 30g Fat (66.1% calories
from fat); 10g Protein; 24g Carbohydrate; 1g Dietary Fiber; 122mg Cholesterol;
403mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 5 1/2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cheesy Potato Corn Cakes
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Hungry Jack Mashed Potato Flakes
1 can Green Giant Mexicorn Whole Kernel Corn -- (11 oz.)
Red and Green Peppers -- drained
3 ounces shredded Cheddar cheese -- (3/4 cup)
2 tablespoons Pillsbury's BEST All Purpose flour
or Unbleached Flour
2 tablespoons cornmeal
1 1/2 teaspoons seasoned salt
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups milk
1 egg -- beaten
1/4 cup butter or margarine
Grated Parmesan cheese -- if desired
1. In large bowl, combine potato flakes, corn, cheddar cheese, flour,
cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add
milk and eggs; mix well. Let stand 2 to 3 minutes or until liquid is
absorbed.
2. Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over
medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully
press each to form 3-inch round. Cook 6 to 8 minutes or until golden brown,
turning once. Sprinkle with Parmesan cheese. Repeat with remaining butter
and potato mixture as necessary.
Makes 16 corn cakes.
Source : "NationalCornBread.com"
S(Formatted by Chupa): "11.02.04"
Yield : "16 corn cakes"
NOTES : From Cornbread Alley
Contributed to the FareShare Gazette by Chupababi; 1 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 6g Fat (71.6% calories
from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol;
209mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Chewy Molasses Oat Crackles
Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1 cup oats -- uncooked
[quick or old fashioned*]
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup firmly packed brown sugar
1/3 cup butter or margarine -- melted
[5 tablespoon plus 1 teaspoon]
1/4 cup unsweetened applesauce
1/4 cup molasses
1 egg -- lightly beaten
1/2 cup sugar
* If using old fashioned oats, add 3 tablespoons more flour.
In medium bowl, combine flour, oats, baking soda, spices and salt; mix well.
In a large bowl, combine brown sugar, butter, applesauce, molasses and egg;
mix well. Add dry ingredients; mix well. Cover and refrigerate at least 1 hour.
Heat oven to 375 degrees F. Lightly spray cookie sheets with non-stick spray.
Place 1/2 cup sugar in small dish. Shape dough into 1-inch balls; roll in
sugar. Place 2 inches apart on cookie sheets.
Bake 7 to 9 minutes or until tops have crackled. Let cool 2 minutes before
removing to wire racks to cool completely. Store in container with tight
fitting lid.
Yield : 3 1/2 dozen cookies
Note: I am not wild about ground cloves. Often times I eliminate the
spices called for and add apple pie spice or pumpkin pie spice instead.
Contributed to the FareShare Gazette by Patty; 7 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 2g Fat (21.3% calories
from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
105mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates.
* Exported from MasterCook *
Chili (Crockpot)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans kidney beans -- drained
[three 1-pound cans]
2 cans tomatoes -- cut up
[two 1-pound cans]
2 pounds ground beef -- browned and drained
2 medium onions -- coarsely chopped
1 cup celery -- diced
1 garlic clove -- minced
4 tablespoons chili powder -- (4 to 6)
1 teaspoon cumin
Salt and pepper to taste
Put all ingredients in Crockpot in order listed. Stir once.
Cover and cook on Low for 10 12 hours or High 5 -6 hours.
Courtesy of Dale & Gail Shipp, Columbia MD.
Converted by MMCONV vers. 1.50 From: Joan Mershon. Date: Sun, 01-1
Source : recipelink.com
Contributed to the FareShare Gazette by Dee in response to a request;
23 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 614 Calories; 32g Fat (45.7% calories
from fat); 36g Protein; 48g Carbohydrate; 20g Dietary Fiber; 96mg Cholesterol;
149mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat.
* Exported from MasterCook *
Chili in a Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef -- browned
2 cans tomatoes -- (1 pound each)
2 cans kidney beans -- (1 pound each)
2 medium onions -- chopped
1 green bell pepper -- chopped
3 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Put all ingredients into crockpot, then stir to mix. Cover and cook on LOW
for 10 to 12 hours or on HIGH for 6 hours.
Source : "http://www.recipegoldmine.com"
Copyright : "(c) 2000-2003 recipegoldmine.com"
NOTES : MC Formatted by Dee
Contributed to the FareShare Gazette by Dee in response to a request;
23 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 536 Calories; 31g Fat (52.0% calories
from fat); 31g Protein; 34g Carbohydrate; 14g Dietary Fiber; 96mg Cholesterol;
121mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable;
4 1/2 Fat.
* Exported from MasterCook *
Chocolate Brownie Oatmeal Cookies
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1 cup butter or margarine -- softened (1 stick)
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips, melted
1 1/2 cups flour
1 1/2 teaspoons baking soda
3 cups oats -- uncooked
[quick or old fashioned type]
1 cup chopped pecans
Powdered Sugar -- optional
In large bowl, beat cream cheese, butter and sugars until creamy. Add eggs
and vanilla; beat well. Add melted chocolate; mix well. Add combined flour
and baking soda; mix well. Add oats and nuts; mix well. Cover and chill at
least 2 hours.
Heat oven to 350 degrees F.
Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie
sheets.
Bake 8 to 10 minutes or until cookies are almost set, just brown around the
edges. Centers will look moist. Cool 1 minute before removing to cooling
racks. Cool completely.
Sprinkle lightly with powdered sugar, if desired. Store in container in
layers with waxed paper between layers and a tight fitting lid.
Yield : about 6 dozen cookies.
Contributed to the FareShare Gazette by Patty; 6 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 98 Calories; 5g Fat (48.2% calories
from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol;
64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Cholay - North Indian Curried Chickpeas
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 tea bag
1 bay leaf
30 ounces garbanzo beans -- drained
[two 15-ounce cans]
2 tablespoons vegetable oil -- divided
1 onion -- sliced
3 tomatoes -- chopped
1/4 cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric -- (optional)
1 onion -- finely chopped
Ground cayenne pepper to taste
1 pinch garam masala -- (optional)
1. Place the 2 cups water, tea bag and bay leaf into a pot; bring water to
a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the
boiling water. When beans are heated through, discard the tea bag and bay
leaf. Remove from heat. Drain the beans, reserving water; set aside.
2. Heat 2 teaspoons oil in a skillet over medium heat; saute the sliced
onion until tender. Remove from heat, cool; mix in the reserved garbanzo
beans, 1 tomato and 1/2 the cilantro leaves. Set aside.
3. Heat the remaining oil in a skillet over medium heat. Blend in the
coriander, cumin seeds, ginger and garlic. Cook and stir for 15 to 20
seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion
into the skillet; cook until tender. Mix in the remaining tomatoes. Season
with salt, cayenne pepper and garam masala. Bring the tomato liquid to a
boil and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced
onion mixture and enough of the reserved water to attain a thick, gravy-
like consistency. Continue to cook and stir 5 minutes. Garnish with the
remaining cilantro leaves to serve.
Note : If you are using dried garbanzo beans, soak them overnight (about 8
hours) and cook them in boiling water (enough to cover the beans) along
with the bay leaf and tea bag until the beans are soft enough to mash with
two fingers but still hold their shape. Remove the tea bag and bay leaf
once the beans are cooked.
Source : "Allrecipes, Submitted by Shammi Edwards"
S(Formatted by Chupa): "11.02.04"
Start to Finish Time: "0:45"
T(Cooking Time): "0:25"
NOTES : This is a very flavourful recipe from North India, usually eaten
with fried bread like bhatura or puri. I like to serve it over rice for a
very filling meal. You can also try it as a quick snack over toasted bread.
This recipe is much quicker to make if you use precooked canned beans but I
like to think that the authentic flavour comes from doing it the hard way!
Contributed to the FareShare Gazette by Chupababi; 2 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 586 Calories; 13g Fat (20.0% calories
from fat); 28g Protein; 93g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol;
44mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Classic Swiss Steak
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
4 ounce tomato sauce
1 onion -- sliced
1 green pepper -- sliced
Cut steak into serving portions.
In a shallow pie plate, combine flour, salt and pepper.
Roll steaks in flour mixture, coating both sides.
In a large skillet, melt butter; brown steak on both sides.
Place steak in crock pot. Add tomato sauce, onion, and green pepper. Cook
on LOW for 8 hours.
Source : "http://www.amethysts-recipes.com"
S(MC Formatted by:): "Suzie May"
NOTES : Bobbie's Note: This was delicious. I did make some changes. I did
not use the crock pot. I cooked this in a deep fry pan for about 2 hours
after browning. After combining all ingredients, I added about 1 cup water
and sprinkled the meat with garlic powder. We loved this. The gravy was
great with mashed potatoes.
Contributed to the FareShare Gazette by Bobbie; 31 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 324 Calories; 20g Fat (57.3% calories from
fat); 30g Protein; 4g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 388mg
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Cod Potpies With Dill Biscuit Crusts
Recipe By : Gourmet, October 2004
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Filling
1 medium leek -- cut
into 1/2-inch pieces
[white and pale green parts only]
1/2 cup finely diced carrot
1/4 cup finely diced celery
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds skinless cod fillet -- or scrod fillet
cut into 3/4-inch chunks
For Biscuit Crust
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
7 1/2 tablespoons cold unsalted butter -- cut
into 1/2-inch cubes -- plus
1 tablespoon butter -- melted
1/2 cup whole milk -- plus
1 tablespoon whole milk
2 1/2 tablespoons chopped fresh dill
Put oven rack in middle position and preheat oven to 450°F.
Make sauce for filling:
Wash leek in a bowl of water, then lift out and drain well. Cook leek,
carrot, and celery in butter in a 2- to 3-quart heavy saucepan over
moderate heat, stirring frequently, until tender, about 7 minutes. Add
flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and
1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and
simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan
from heat.
Make crust:
Whisk together flour, baking powder, and salt in a bowl. Blend in butter
cubes with your fingertips or a pastry blender until mixture resembles
coarse meal. Stir in milk and dill with a fork until mixture just comes
together.
Gather dough into a ball, then turn out onto a lightly floured surface and
knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch
square (1/2 inch thick), then cut out 4 biscuits using cutter.
Make filling and bake pies:
Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bring sauce to a simmer and stir in fish, then divide among ramekins. Top
each ramekin with a biscuit, then brush biscuits with melted butter.
Arrange ramekins in a shallow baking pan and bake until sauce is bubbling
and biscuits are golden, 12 to 15 minutes.
Special equipment: a 3 1/2-inch round cookie/biscuit cutter; 4 (4- to 5-
inch-wide) 8- to 10-oz ramekins. Available at Bridge Kitchenware (800-274-
3435).
Makes 4 main-course servings.
Source : "Epicurious.com"
S(Formatted by Chupa): "11.02.04"
NOTES : The flaky dill biscuit crusts that top these creamy pies look
impressive, but they're surprisingly easy to make.
Contributed to the FareShare Gazette by Chupababi; 7 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 380 Calories; 16g Fat (38.5% calories
from fat); 10g Protein; 49g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol;
1263mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat
Milk; 3 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Colossal Ice Cream Sandwich
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOPPING:
1/3 cup oats -- quick or old
fashioned type
3 tablespoons flour
2 tablespoons firmly packed brown sugar
1/3 cup peanut butter
1 tablespoon butter or margarine
BROWNIES:
1 cup semi-sweet chocolate chips -- (6 ounces)
1/2 cup butter or margarine -- (1 stick)
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1 cup flour
3/4 cup oats -- quick or old
fashioned type
1/2 teaspoon baking powder
1/4 teaspoon salt
1 quart ice cream -- slightly softened
Heat oven to 350 degrees F. Line two 8- or 9-inch round cake pans with
aluminum foil, allowing foil to extend over sides of pans. Spray with non-
stick spray.
For topping, combine oats, flour and brown sugar in large bowl. Cut in
peanut butter and butter with two table knives until mixture is crumbly;
set aside.
For brownies, melt chocolate chips and butter in medium saucepan over low
heat, stirring frequently. Remove from heat; cool slightly. Stir in sugar
and vanilla. Add eggs; mix well. Add combined flour, oats, baking powder
and salt; mix well. Divide batter evenly between pans. Sprinkle with
reserved topping, patting gently.
Bake 22 to 24 minutes for 8-inch pan (20 to 22 minutes for 9-inch pan) or
just until center of brownie is set. (Do not overbake.) Cool completely in
pans on wire racks.
To assemble, spread softened ice cream evenly over one brownie while still
in pan. Lift second brownie out of pan; remove foil. With topping side up,
place brownie on top of ice cream, pressing gently. Cover and freeze
several hours or overnight. Remove from freezer 10 to 15 minutes before
cutting. Lift from pan using foil edges. Remove foil; cut into wedges.
Individually wrap wedges snugly in plastic wrap and then place in zippered
freezer bag. Store in freezer until needed.
Contributed to the FareShare Gazette by Patty; 5 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 377 Calories; 19g Fat (44.1% calories
from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol;
235mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cornmeal Brownies
Recipe By : Cornbread Alley 2002
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup butter
4 ounces unsweetened chocolate
4 warm eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup white flour
1/2 cup Martha White cornmeal
1/2 cup unsalted peanuts
Melt chocolate with butter with a double boiler or microwave oven. Let
cool.
Beat eggs till foamy. Gradually beat sugar, cinnamon, and baking powder in
by hand.
Sift flour with cornmeal and fold in gradually by hand. Fold chocolate in
by hand.
Before completely mixed, add peanuts.
Turn into a greased cake pan and bake 20-25 minutes at 350F.
Cool before cutting.
Source : "Nationalcornbread.com"
S(Formatted by Chupa): "11.02.04"
Contributed to the FareShare Gazette by Chupababi; 6 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2716 Calories; 221g Fat (68.0% calories
from fat); 38g Protein; 196g Carbohydrate; 27g Dietary Fiber; 331mg Cholesterol;
1516mg Sodium. Exchanges: 6 Grain(Starch); 3 Lean Meat; 42 1/2 Fat; 6 1/2
Other Carbohydrates.
* Exported from MasterCook *
Crock Pot Beef and Sausage Chili
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound mild bulk pork sausage
1/2 pound lean ground beef
Salt and pepper -- to taste
1 dash seasoning salt
2 tablespoons chili powder -- or to taste
Basil
Oregano
Cinnamon
Garlic powder
45 ounces diced tomatoes with juice -- (three 15-ounce
cans)
12 ounces tomato juice -- (1 can)
or V-8 juice -- (about 1 1/2 cups)
1/2 large green pepper -- diced
1 medium onion -- diced
1 teaspoon sugar
or 1 tablespoon ketchup
16 ounces light red kidney beans -- rinsed & drained
16 ounces dark red kidney beans -- rinsed & drained
In a 5-quart crockpot combine canned tomatoes and beans; cover and turn on
high while you prepare the rest of the ingredients.
Brown the turkey and sausage together in the same skillet, seasoning with
seasoned salt, regular salt and pepper; drain and add to crockpot.
(Note: If I have a 1-pound package of each, I usually cook all of it and
freeze half for the next time I make chili.)
Saute green pepper and onion in a little olive oil until tender and add to
crockpot.
Season to taste with chili powder, basil, oregano, cinnamon and garlic
powder.
(Note: If you use pre-seasoned canned tomatoes, you may not need to
add additional seasonings, or not as much. Add the spoonful of sugar or
squirt of ketchup; it takes the acid edge off the tomatoes and sweeten it
up just a bit.
Once everything is in the pot, add as much of the tomato or V8 juice as you
like to get the desired consistency. Cover and cook on high 4-5 hours,
longer if you use low.
Serve with Corn Bread or Fritos.
Variations : You can substitute chili hot beans or black beans for one of
the cans of kidney beans, or use ground turkey in place of the beef. Also,
you can add a can of tomato paste to thicken the chili, but add a bit more
sugar or ketchup too.
Makes about 4 quarts.
Original recipe from Recipezaar.com
Contributed to the FareShare Gazette by Art in response to a request;
23 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 49 Calories; 3g Fat (56.5% calories
from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol;
96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cube Steak Parmigiana
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 tablespoon water
1/3 cup Parmesan cheese -- grated
1/3 cup saltine crackers -- finely crushed
1/2 teaspoon basil
1 tablespoon oil
15 ounces tomato sauce -- (1 can)
1 tablespoon sugar
1 garlic clove -- minced
1/2 teaspoon dried oregano leaves -- divided
3 slices Mozzarella cheese -- halved
1/3 cup grated Parmesan cheese
4 cube steaks
Preheat oven to 375 degrees F.
On a shallow plate, combine flour, salt and pepper.
In a shallow bowl, combine beaten egg and water.
On another plate, combine Parmesan cheese, saltine crumbs and basil.
Dip steaks in flour mixture, then egg mixture and then roll in cheese
mixture.
In a large skillet, heat oil over medium high heat. Brown steaks quickly on
both sides. Remove to a greased 9x13x2-inch baking dish. Bake uncovered 25
minutes. Drain any pan juices.
Combine tomato sauce, sugar, garlic and remaining basil; mix well. Pour
over steaks. Bake 20 minutes longer.
Place Mozzarella cheese on steaks; sprinkle with Parmesan cheese. Return to
oven for 5 minutes or until cheese is melted.
Contributed to the FareShare Gazette by Patty; 18 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 799 Calories; 53g Fat (60.3% calories
from fat); 47g Protein; 32g Carbohydrate; 2g Dietary Fiber; 202mg Cholesterol;
1830mg Sodium. Exchanges: 1 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 7
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cutlets Paprikash
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Jan 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey breast cutlets -- 4 ounces each
2 tablespoons flour
2 teaspoons vegetable oil
1/2 cup onion -- chopped
10 ounces mushrooms -- quartered
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons garlic -- minced
2 teaspoons paprika
1 cup chicken broth
1 cup sour cream
In a large plastic bag, combine cutlets and flour; shake until well coated.
In a large skillet, heat oil; add cutlets and cook for 3 minutes on each
side or until browned and cooked through. Remove to a plate.
Add onion, mushrooms, salt and pepper; sauté until golden brown. Stir in
garlic and paprika; cook for 1 minute. Add chicken broth; bring to a boil.
Remove from heat; stir in sour cream. Pour over cutlets.
Yield : 4 servings
Source : "http://www.amethysts-recipes.com"
S(MC Formatted by): "Suzie May"
NOTES : Bobbie's Note: This was delicious, spicy and flavorful. I made one
mistake, not making noodles, because the sauce was not very thick. We had
the 2nd two servings over noodles and that was very good. I used Hungarian
Hot Paprika.
Contributed to the FareShare Gazette by Bobbie; 28 January 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 277 Calories; 16g Fat (51.6% calories
from fat); 22g Protein; 12g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol;
519mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 3 Fat.
|
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
