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FareShare Gazette Recipes -- December 2005 - R's
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* Exported from MasterCook *
Rainforest Cafe Caribo Coconut Chicken with Honey Mustard Dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless skinless chicken breast
[1/3 to 1/2-inch thick]
2 teaspoons salt
2 teaspoons sugar
2 cups flaked coconut
1 cup corn starch
1/4 cup flour
2 eggs -- (beaten)
1/4 cup water
Deep fryer or deep skillet
Vegetable oil -- (for deep frying)
Rainforest Cafe Honey Mustard Dressing*
1/3 cup honey mustard -- (French’s)
1/4 cup mayonnaise
1/4 teaspoon Cayenne pepper
Trim chicken breasts so the pieces will measure 4 inches long and about 2
1/2 inches wide. Sprinkle sugar and salt over chicken breast; place in a
zip lock bag and marinate in refrigerator for 4 hours. When chicken breasts
are ready to be prepared, rinse lightly and drain.
Place coconut, corn starch and flour in a bowl; mix well. In separate bowl
place beaten eggs and add water; blend well. Have oil hot and ready to fry
chicken breast. Dip chicken breast in egg wash then place chicken breast in
coconut mixture, coated well. Carefully place chicken in hot oil and cook
until lightly golden. Remove and place on a paper towel.
When frying chicken do not crowd and keep a check on the oil so it does not
burn. The coconut chicken was served with the honey mustard on top of the
chicken pieces, we have elected to serve the sauce on the side.
For presentation and tasty side compliment: Slice a ripe pineapple in 1/8-
inch pieces and cut the round slices in half. Lightly saute the pineapple
in a non stick sauce pan that has been sprayed with a non stick spray just
until heated through. The pineapple will turn more intense yellow.
Serving fresh sauteed pineapple is also great with a pork entree.
Makes 4 servings
*Rainforest Café Honey Mustard Dressing
Mix mustard, mayonnaise and cayenne pepper together; blend well. Place in a
covered container and refrigerate until ready to use.
Source : "CDKitchen.com"
S(MC format by Chupa Babi): "112805"
Contributed to the FareShare Gazette by Chupa in response to a request;
2 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 379 Calories; 18g Fat (42.6% calories from
fat); 45g Protein; 10g Carbohydrate; trace Dietary Fiber; 210mg Cholesterol;
1563mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Roast Chicken with Lemons
Recipe By : Essentials of Classic Italian Cooking by Marcella Hazan
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- (3 to 4 pounds)
Salt
Black pepper -- ground fresh
from the mill
2 small lemons
From Essentials of Classic Italian Cooking by Marcella Hazan Knopf, 1995
If this were a still life its title could be "Chicken with Two Lemons."
That is all that there is in it. No fat to cook with, no basting to do, no
stuffing to prepare, no condiments except for salt and pepper. After you
put the chicken in the oven you turn it just once. The bird, its two
lemons, and the oven do all the rest. Again and again, through the years,
I met people who come up to me to say, "I have made your chicken with two
lemons and it is the most amazingly simple recipe, the juiciest, best-
tasting chicken I have ever had." And you know, it is perfectly true.
1. Preheat oven to 350 degrees F.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove
all the bits of fat hanging loose. Let the bird sit for about 10 minutes
on a slightly tilted plate to let all the water drain out of it. Pat it
thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken,
rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each
lemon by placing it on a counter and rolling it back and forth as you put
firm downward pressure on it with the palm of your hand. Puncture the
lemons in at least 20 places each, using a sturdy round toothpick, a
trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the birds cavity. Close up the opening with
toothpicks or with trussing needle and string. Close it well, but dont
make an absolutely airtight job of it because the chicken may burst. Run
kitchen string from one leg to the other, tying it at both knuckle ends.
Leave the legs in their natural position without pulling them tight. If
the skin is unbroken, the chicken will puff up as it cooks, and the string
serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add
cooking fat of any kind. This bird is self-basting, so you need not fear
it will stick to the pan. Place it in the upper third of the preheated
oven. After 30 minutes, turn the chicken over to have the breast face up.
When turning it, try not to puncture the skin. If kept intact, the chicken
will swell like a balloon, which makes for an arresting presentation at
the table later. Do not worry too much about it, however, because even if
it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to
400 degrees, and cook for an additional 20 minutes. Calculate between 20
and 25 minutes total cooking time for each pound. There is no need to turn
the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole
and leave the lemons inside until it is carved and opened. The juices that
run out are perfectly delicious. Be sure to spoon them over the chicken
slices. The lemons will have shriveled up, but they still contain some
juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have
it the moment it comes out of the oven. If there are leftovers, they will
be very tasty cold, kept moist with some of the cooking juices and eaten
not straight out of the refrigerator, but at room temperature.
Contributed to the FareShare Gazette by Claudia; 14 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 809 Calories; 58g Fat (65.8% calories from
fat); 65g Protein; 3g Carbohydrate; trace Dietary Fiber; 340mg Cholesterol; 261mg
Sodium. Exchanges: 9 Lean Meat; 0 Fruit; 6 Fat.
* Exported from MasterCook *
Ronald Reagan's Macaroni and Cheese
Recipe By : White House Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound macaroni
1 tablespoon butter
1 egg -- beaten
3 cups sharp cheddar cheese -- grated
1 cup warm milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 pinch paprika
1. Preheat oven to 350 degrees F. Butter a 2-quart casserole dish.
2. Add macaroni to 2 quarts of boiling salted water and cook for 10
minutes.
3. Drain well in a colander. Transfer to a mixing bowl.
4. Stir in butter and beaten egg. Add 2 1/2 cups of the grated cheese.
5. In a small bowl, combine milk with salt, mustard and Worcestershire
sauce.
6. Spoon macaroni and cheese into the prepared casserole. Pour milk
mixture over and sprinkle top with the remaining cheese.
7. Sprinkle with paprika. Bake on middle shelf of preheated oven for 35
to 40 minutes or until macaroni is firm to the touch and the top is crusty
and browned.
8. Serve at once, either as a light entree accompanied by a hot green
vegetable and a crisp salad, or as a side dish with Hamburgers or Meat
Loaf.
Description : "From the White House Cookbook"
Contributed to the FareShare Gazette by Jennie in response to a request;
19 December 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 637 Calories; 35g Fat (50.2% calories from
fat); 32g Protein; 47g Carbohydrate; 1g Dietary Fiber; 158mg Cholesterol; 1147mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 5 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Rouladen
Recipe By : Canadian Living May 2003
Serving Size : Preparation Time :0:00
Categories : Volume 9-12 Dec 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices inside round steak -- (6 x 3 x 1/4-inch)
[about 1 pound or 750 grams]
1 large dill pickle
2 tablespoons hot prepared mustard
1 small onion -- chopped
6 slices smoked bacon -- cut in thirds
1 teaspoon salt -- (optional)
1 dash pepper
1/4 cup butter
1 tablespoon all-purpose flour
Parsnip Sauce:
2 cups water
4 celery stalks -- chopped
3 parsley sprigs
1 parsnip -- peeled and chopped
1 small onion -- chopped
Salt -- to taste
Parsnip Sauce:
In saucepan, bring water, celery, parsley, parsnip, onion and salt to boil.
Boil gently until vegetables are softened (15 to 20 minutes). Press through
sieve (or food mill) and reserve mixture.
Meanwhile, rinse pickle under cold water and pat dry. Cut lengthwise into 6
slices; set aside.
Press 1 slice of beef with 1 teaspoon of the mustard. Place 1 pickle slice
crosswise over narrow end of beef. Sprinkle all over with one-sixth of the
onion. Lay 3 strips of bacon crosswise over onion. Sprinkle with one-sixth
each of the salt (if using) and pepper. Roll into cylinders. Tie at each
end with kitchen string. Repeat to make 6 rouladen.
In large skillet, heat half of the butter over medium heat. Sear rouladen
in 2 batches and turning, until browned all over, about 6 minutes per
batch. Transfer to plate.
Add remaining butter to pan along with flour, stirring and scraping
up brown bits from bottom of pan. Stir in parsnip sauce. Return
rouladen to pan, turning to coat. Reduce heat, cover and simmer until
tender (about 1 hour). If desired, remove rouladen and cook sauce
until thickened to desired consistency.
Snip off string from rouladen. Serve with sauce.
(Canadian Living May 2003)
Estonian has a cuisine that has been influenced by German, Scandinavian and
Russian Cooking, as exemplified by Rouladen, a northern European specialty.
The vegetable sauce in which these stuffed beef rolls cook makes this
version unique. Because the bacon and pickle are salty, you might want to
reduce or omit the salt.
Contributed to the FareShare Gazette by Claudia; 30 December 2005.
www.fareshare.net
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