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FareShare Gazette Recipes -- April 2005 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Shrimp and Asparagus Fettuccine
Smoked Salmon-Whiskey Bisque

Southwestern Chicken Soup

Spinach Or Tri-Color Matzo Balls (Kosher)

Spinach Shrimp Fettuccine

Stuffed Pork Tenderloin with Cilantro Lime Pesto

Sweet-Potato Pancakes

Swirled Cheesecake Nibbles

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FareShare Gazette Recipes.

 
                      * Exported from MasterCook *

                     Shrimp and Asparagus Fettuccine

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  2             cloves  garlic -- chopped
  1                cup  asparagus -- chopped
     1/2           cup  red bell pepper -- finely chopped
  1              pound  uncooked shrimp -- peeled and deveined
                        salt and pepper
  2        tablespoons  butter
  2        tablespoons  sherry
  1           teaspoon  fresh thyme -- or 1/4 teaspoon
                        dried
  8             ounces  fettuccine -- cooked as directed

Place the oil and garlic in frying pan over medium heat and saute until
fragrant. Add asparagus and bell pepper and cook 1 to 2 minutes or until
tender.

Stir in shrimp, salt and pepper and saute a further 3 to 5 minutes, until
shrimp are tender and no longer translucent.

Add butter, sherry and thyme and sir until butter has melted. Pour sauce
over hot fettuccine and toss well

Serve at once.

  Contributed to the FareShare Gazette by Jennie 19 April 2005
  www.fareshare.net

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

Per Serving (excluding unknown items): 196 Calories; 19g Fat (89.8% calories 
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 
60mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 4 Fat.


 
                       * Exported from MasterCook *

                       Smoked Salmon-Whiskey Bisque

Recipe By     : Kaye Mabry Adams
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  unsalted butter
     1/3           cup  all-purpose flour
  1              quart  Fish Stock (See Below)
  1              quart  half-and-half
     1/4           cup  whiskey
  2        tablespoons  unsalted butter
  1         tablespoon  Worcestershire sauce
  2          teaspoons  lemon juice
  1           teaspoon  hot sauce
     1/2      teaspoon  salt
     1/4      teaspoon  Old Bay seasoning
     1/4      teaspoon  ground white pepper
  8             ounces  smoked salmon, chopped
  2        tablespoons  dry sherry (optional)
                        Garnishes: smoked salmon and fresh
                        tarragon sprigs

Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour until 
smooth. Cook, whisking constantly, 5 minutes. Gradually whisk in Fish Stock.  
Bring mixture to a boil; reduce heat, and simmer 30 minutes. Whisk in half-
and-half and next 8 ingredients. Cook until thoroughly heated. Stir in chopped 
smoked salmon, and, if desired, sherry. Garnish each serving, if desired.
Time:  Prep:   30 minutes;  Cook: 40 minutes

FISH STOCK:
2 cups V-8
splash of fish sauce
1/4 cup whiskey
2 garlic cloves, pressed
1 large fish bouillon cube
1 bay leaf
1 teaspoon dried tarragon

Sauté first 3 ingredients in hot oil in a large Dutch oven over medium-high heat 
until lightly browned. Stir in 2 quarts water and remaining ingredients.  Bring 
to a boil; reduce heat, and simmer, stirring occasionally, 2 hours and 30 minutes. 
Pour mixture through a wire-mesh strainer into a large bowl, discarding 
vegetables.  Refrigerate up to 3 days, if desired.

Stock Yield:  1 quarts.  
Prep:     15 minutes, Cook: 2 hours 30 minutes
Total Yield:   "3 quarts"

Contributed to the FareShare Gazette by Art Guyer 30 April 2005
www.fareshare.net
 
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                      * Exported from MasterCook *

                        Southwestern Chicken Soup

Recipe By     : Terri Stevens, Ardmore, Oklahoma
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  boneless skinless chicken breasts, cut
                        1/2" cubes
     1/4           cup  finely chopped onion
  2             cloves  garlic -- minced
  2        tablespoons  olive oil
  1       15 1/4 ounce can  whole kernel corn -- drained
  1       15 ounce can  black beans -- rinsed and drained
  1       14 1/2 ounce can  chicken broth
  1       10 ounce can  diced tomatoes with green chilies -- undrained
  1           teaspoon  ground cumin
     1/2      teaspoon  salt
     1/2      teaspoon  chili powder
    1/16      teaspoon  cayenne pepper -- (1/16 to 1/8)
                        plain yogurt
                        minced fresh cilantro

In a large frying pan, saucepan or cookpot, cook the chicken, onion and
garlic in oil until tender. Stir in the corn, beans, broth, tomatoes,
cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat;
cover and simmer for 120-15 minutes. Garnish with yogurt and cilantro.

Source:  "Taste of Home Magazine, February-March 2005, p. 32"
S(MC formatting by):  "bobbi744"
Yield:  "4 main-dish servings"

Bobbie's Note: This was easy and had a wonderful flavor. I used the 1/8
teaspoon of cayenne pepper in the recipe and since it was a bit too spicy,
would use half of that next time. It may have been very hot as we used
Rotel Chili Fixings tomatoes.

Contributed to the FareShare Gazette by Bobbie 22 April 2005
www.fareshare.net

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

Per Serving (excluding unknown items): 448 Calories; 9g Fat (17.8% calories 
from fat); 25g Protein; 68g Carbohydrate; 17g Dietary Fiber; 0mg 
Cholesterol; 603mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 
0 Vegetable; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                Spinach Or Tri-Color Matzo Balls (Kosher)

Recipe By     : "Kosher by Design Entertains" by Susie Fishbein
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggs -- plus 1 egg white
  2        tablespoons  olive oil
  3             ounces  fresh baby spinach leaves
  1                cup  matzo ball mix (usually both bags from a
                        box)
                        Water or chicken stock

In a medium bowl whisk the eggs and the oil.

In the bowl of a food processor fitted with the steel blade, process the
spinach until it's pureed. Squeeze the water out of the spinach.
Add the spinach puree into the egg mixture. Whisk to incorporate.
Sprinkle in 1 cup of the matzo ball mix. Stir it with a fork, mixing as
little as possible. Don't overwork it. Chill the mixture in the freezer
for 20 minutes.

Meanwhile, bring a pot of water or chicken stock to a boil.

Wet your hands in a bowl of cold water. Using your hand, and manipulating
the mixture as little as possible, scoop out a Ping Pong ball size of the
mixture. Form it into a ball with your fingertips, using no real pressure.
Turn the water down to a simmer. Drop the balls into the water. Cover the
pot and simmer for 20 minutes. Serve with some of the broth or water.

Serves: 6
Preparation time: 10 minutes
Total time: 1 hour (including freezing time)

Due to the high water content of fresh spinach, the spinach matzo balls
may be a little harder to roll than the other two flavors. If this occurs,
add some extra matzo ball mix or matzo meal, 1 teaspoon at a time, until
the batter can be rolled into balls. Use as little extra as possible so
the matzo balls remain light and fluffy. See the cook's note for
variations.

NOTES : Cook's note: To make tri-color matzo balls, for each color use
         only 1/2 to 3/4 cup matzo ball mix and substitute for the spinach
         3 tablespoons tomato paste to make red ones and 1 teaspoon
         turmeric to make yellow.

Source:  "Detroit Free Press, 19 April 2005"
S(MC Format by Chupa Babi):  "041905"

Contributed to the FareShare Gazette by Chupa 23 April 2005
www.fareshare.net

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

Per Serving (excluding unknown items): 62 Calories; 6g Fat (87.0% calories 
from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 
18mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Fat.


 
                      * Exported from MasterCook *

                        Spinach Shrimp Fettuccine

Recipe By     : Kirstin Walker, Chesapeake, Virginia
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  uncooked fettuccine
  1       6 ounce package  baby spinach
  4             cloves  garlic -- minced
  2        tablespoons  olive oil
  1              pound  uncooked medium shrimp -- peeled, deveined
  2             medium  plum tomatoes -- seeded and chopped
     1/2      teaspoon  Italian seasoning
     1/4      teaspoon  salt
     1/4           cup  shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large
skillet, saute the spinach and garlic in oil for 2 minutes or until
spinach begins to wilt.

Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2-3
minutes or until shrimp turn pink. Drain the fettuccine and add to
skillet and toss to coat. Sprinkle with Parmesan cheese

Yield: 8 servings.

Source:  "Taste of Home Magazine, April-May, 2005"
S(MC formatting by):  "bobbi744 "
Start to Finish Time:  "0:20"

NOTES : "I experimented for a couple of years before perfecting this
colorful dish, and everyone raves about it," Kirstin writes. "It's
easy and light and fits into my busy schedule."

Bobbie's Note: This was a wonderful dish. I cut the amount of fettuccine
down to about 12 ounces. Next time I would add 1 more plum tomato.

Contributed to the FareShare Gazette by Bobbie 18 April 2005
www.fareshare.net

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

Per Serving (excluding unknown items): 46 Calories; 4g Fat (78.6% calories 
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg 
Cholesterol; 111mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 
Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

             Stuffed Pork Tenderloin with Cilantro Lime Pesto

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  pork tenderloin
  3       large cloves  garlic, peeled
     1/2                onion, cut into chunks
     1/2           cup  lightly packed fresh cilantro
  2        tablespoons  lime juice
  1           teaspoon  ORTEGA® Diced Jalapeños
  2        tablespoons  corn oil
     1/2           cup  shredded Monterey Jack or crumbled cotija
                        cheese
                        Topping: ORTEGA® Green Chile Picante Sauce

PREHEAT oven to 400°F.

Roasted pork tenderloin is kept moist by a filling of spicy cilantro-lime 
pesto and a layer of cheese. Makes an especially attractive presentation, 
great for entertaining. 

CUT tenderloin lengthwise almost in half. Open; lay flat between two 
pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch 
thickness. 

PLACE garlic, onion, cilantro, lime juice and jalapeños in food processor 
or blender; cover. Process until coarsely chopped. Process, while slowly 
adding corn oil, for 10 to 15 seconds or until mixture is slightly smooth. 
Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; 
secure with string. Spread remaining cilantro mixture over top. Place on 
rack in roasting pan. 

BAKE for 55 to 60 minutes or until internal temperature of 170°F is reached. 
Cool for 5 minutes. Remove string; slice. Serve with picante sauce. 

Makes 4 servings.

Contributed to the FareShare Gazette by Art Guyer 28 April 2005
www.fareshare.net
 
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Per Serving (excluding unknown items): 267 Calories; 13g Fat (43.8% calories 
from fat); 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg 
Cholesterol; 85mg Sodium.  Exchanges: 5 Lean Meat; 0 Fruit; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                          Sweet-Potato Pancakes

Recipe By     : Cook's Magazine November 1987
Serving Size  : 12    Preparation Time :1:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  sweet potatoes -- about 6
  2                     eggs -- (2 to 3 eggs)
  3        tablespoons  white flour
  1         tablespoon  honey
                        Salt
                        Pepper
  6        tablespoons  butter -- or more if needed

PREPARATION: Peel sweet potatoes and cut into quarters. Cook in boiling,
salted water until tender, about 30 minutes. Drain and grate in a food
processor or by hand. Cool.

In a large bowl, lightly whisk 2 of the eggs. Add the flour, honey, and sweet
potatoes. Texture should be that of cooked oatmeal. If mixture is too dry, add
the remaining egg. Season to taste with salt and pepper.

Pancake mixture can be made to this point several hours ahead.

COOKING AND SERVING: Melt the butter in a large, heavy frying pan over
medium-low heat. Drop batter by tablespoons into the frying pan and flatten
with the back of a spoon. Cook until lightly browned, turning once, about 2
minutes total. Keep the pancakes warm while frying the rest of the batter.

Serves 8 to 12

Description:  "Cooked sweet potatoes mixed in an egg batter and fried in 
butter."
Cuisine:  "American"

NOTES : A colorful take-off on potato pancakes, these are perfect holiday
fare. The batter can be made entirely ahead and fried quickly at the last
minute.

Contributed to the FareShare Gazette by Art Guyer 27 April 2005
www.fareshare.net

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

Per Serving (excluding unknown items): 160 Calories; 7g Fat (37.4% calories 
from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 
79mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                        Swirled Cheesecake Nibbles

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36                    vanilla wafer cookies
  1 2/3           cups  toll house swirled morsels, divided
  2       8 oz. packages  softened cream cheese
     1/2           cup  sugar
  2        tablespoons  flour
  2              large  eggs
  1           teaspoon  vanilla

Preheat oven to 350.  Place 36 2-inch foil bake cups on baking
sheet with sides.  Place one vanilla wafer, bottom side down, on
bottom of each cup.  Place 5-6 morsels on top of each wafer. 
 
Beat cream cheese, sugar and flour in large mixer bowl until
creamy.  Add eggs and vanilla extract; beat well.  Spoon heaping
tablespoon of cream cheese mixture into each bake cup. 
 
Bake for 15-17 minutes or until just set and not browned.  Remove
from oven to wire rack.  While still warm, top cheesecakes with
remaining swirled morsels.  Morsels will soften but will retain
shape. Cool completely.  Cover and refrigerate.

 Contributed to the FareShare Gazette by Connie 29 April 2005
 www.fareshare.net
  
                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 45 Calories; 1g Fat (28.3% calories 
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 10mg 
Cholesterol; 21mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 
Fat; 1/2 Other Carbohydrates.

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