Recipes Included On This Page Fajitas like Chili's(r) (Low-Fat) Frank's Creamy Mushroom Pate Frank's Low Fat Mushroom Pate - Vegan 1 pt Frank's Mushroom Pate - Vegan French-style Hot Chocolate Full Back BBQ Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fajitas like Chili's(r) (Low-Fat) Recipe By : Robbie Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lime juice 3 tablespoons olive oil -- divided OR vegetable oil 4 garlic cloves -- crushed 3 teaspoons soy sauce -- divided 1 teaspoon salt 1/2 teaspoon liquid smoke 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 pound boneless skinned chicken breasts OR skirt steak 2 tablespoons water 1/2 teaspoon lime juice 1 dash salt 1 dash black pepper 1 large Spanish onion -- sliced thin 1/2 medium green bell pepper -- seeded, sliced thin 1/2 medium red bell pepper -- seeded, sliced thin 1/2 medium yellow bell pepper -- seeded, sliced thin Combine lime juice, 2 tablespoons oil, garlic, 2 teaspoons soy sauce, salt, liquid smoke, cayenne pepper and black pepper in a sealable plastic container; add chicken/steak to container, cover and refrigerate for at least 2 hours or overnight (preferred). Combine water, 1 teaspoon soy sauce, lime juice, a dash of salt and pepper; set aside. Grill meat over a medium-high flame for 4-5 minutes per side or until cooked through. Cut meat into thin strips; set aside and keep warm. In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers. Toss together meat, onions, and peppers. Notes : Serve with warm tortillas, pico de gallo, cheese, sour cream and guacamole. You can steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly. Featured in Allrecipes Tried & True All Season Grilling Cookbook Serves : 4 Prep. Time: 2:40 From Art's Laptop in Washington County, MD Contributed to the FareShare Gazette by Art; 12 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 10g Fat (68.3% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 860mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Frank's Creamy Mushroom Pate Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter 1 cup chopped onion 3/4 cup thinly sliced scallion 3 celery ribs -- cut into 1-inch squares 4 teaspoons minced garlic 2 pounds thinly sliced mushroom 2 cups chopped walnuts 3 tablespoons dried basil 3 tablespoons dried thyme 3 tablespoons dried oregano 4 tablespoons dried rosemary 1 1/2 teaspoons salt 2 teaspoons pepper 12 ounces soft cream cheese 3/4 cup bread crumbs 3 large eggs -- beaten 2 cups dry white wine In a very large skillet, melt butter and saute onion, scallion, celery and garlic. Cook for approximately 6 minutes. Increase heat to high and add mushrooms. Cook mixture, stirring occasionally, until liquid is evaporated. Add wine and cook on high until evaporated. Add walnuts, herbs, salt and pepper. Stir in cream cheese. Remove from heat and cool. Puree mixture in processor until smooth. Add bread crumbs and eggs. Puree until smooth. Pour the mixture into a greased 9- x 5- x 2 1/2-inch glass loaf pan. Wrap the pan in waxed paper, then in foil. Bake at 350F. for 1 1/2 hours. Let cool; chill, wrapped, overnight. Discard foil and waxed paper. Run a thin knife along edges. Invert onto a serving platter. Slice accordingly. Serve with toast points and flavored cream cheese. Makes 12 servings. Frank's Recipes Formatted by Chupa Babi in MC:01.30.06 Contributed to the FareShare Gazette by Chupa; 19 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 22g Fat (69.7% calories from fat); 8g Protein; 13g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 356mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat. * Exported from MasterCook * Frank's Low Fat Mushroom Pate - Vegan 1 pt Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable broth 8 ounces sliced mushrooms 1 cup cooked navy beans 2 tablespoons sunflower seeds -- toasted 2 tablespoons tamari 1 tablespoon lemon juice In large skillet, combine broth and mushrooms. Simmer until mushrooms collapse and give up their liquid and broth evaporates. Remove mushrooms to blender or food processor. Add remaining ingredients and process until smooth. Serve warm or chilled. Makes 1 1/2 cups. Frank's Recipes Formatted by Chupa Babi for MC: 01.30.06 Yield : "1 1/2 cups" NOTES : ChupaNote: add 1/2 teaspoon red pepper flakes for some heat. I also added one large onion, chopped, to the skillet with the broth and mushrooms. This recipe converts nicely to a pasta sauce: thin with olive oil, add one each small red pepper and green pepper minced (uncooked) and toss well with whole wheat pasta. Contributed to the FareShare Gazette by Chupa; 20 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frank's Mushroom Pate - Vegan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil 1 medium onion -- chopped 1 large garlic clove -- finely chopped or pressed 8 ounces mushrooms -- chopped (8 to 10) 1 tablespoon tamari soy sauce 1 teaspoon dried savoury 1/2 teaspoon ground thyme 1/4 teaspoon ground nutmeg 1 dash ground black pepper Heat the oil in a heavy skillet over medium heat. Add the onion and garlic, and sauté until onion begins to soften (be careful not to burn the garlic). Stir in the mushrooms, lower heat, and cook for about five minutes, stirring occasionally. Add all seasonings and stir to blend. Reduce heat and simmer for about ten more minutes. Remove from heat and adjust seasonings if necessary. Allow to cool a bit, then puree in a food processor or blender. Chill in a covered container until ready to serve. (Also freezes well.) About 2 cups. Source : Frank's Recipes Formatted by Chupa Babi in MC: 01.30.06 Contributed to the FareShare Gazette by Chupa; 22 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French-style Hot Chocolate Recipe By : New Larousse Gastronomique Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 grams good sweet chocolate -- (1 1/2 ounces) Water Hot milk Use 40 grams (1 1/2 ounces) good sweet chocolate for a breakfast cup of liquid. Break the chocolate into pieces, add a little water and hot milk and heat gently. Cover the pan; let the chocolate soften; remove from the heat and whip into a smooth paste. Add 2 or 3 tablespoons boiling water or milk to dilute the paste, then the rest of the liquid, stirring all the time. The chocolate or cocoa must never be allowed to boil. "Brillat-Savarin divulges the secret of increasing the flavour of chocolate which Mme. d'Arestrel, Mother Superior of the Convent of the Visitation at Belley, revealed to him: 'When you want to taste good chocolate, make it the night before in a faience coffee pot, and leave it. The chocolate becomes concentrated during the night and this gives it a much better consistency.' " Hallie's note: According to some other reading I did the French use cream or milk or a combination and not water. MC format by Hallie. Contributed to the FareShare Gazette by Hallie in response to a request; 14 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Full Back BBQ Ribs Recipe By : People Magazine, Feb. 6, 2006 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sides baby back ribs -- (approx. 4 pounds) Dry Rub: 1 1/2 cups dark brown sugar 1/2 cup chili powder 1/2 cup paprika 1/2 cup cumin 1 tablespoon garlic powder 1 tablespoon dry mustard 1 tablespoon onion powder 1 tablespoon cracked black pepper 1/2 teaspoon cayenne pepper 1/4 cup olive oil BBQ Sauce: 2 medium Spanish onions -- diced 3 tablespoons olive oil 4 cups ketchup 1 cup beef broth 4 tablespoons dark brown sugar 1 teaspoon hot sauce 1/2 cup cider vinegar 3 tablespoons Worcestershire sauce 3/4 cup dark molasses 1 tablespoon dry mustard 2 tablespoons chili powder 1 tablespoon kosher salt 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 teaspoon roasted garlic Rub the ribs with the olive oil and rub on the dry spice mixture. Cover and refrigerate overnight. Saute the onions in the olive oil until translucent. Add the rest of the ingredients and simmer over low heat for 1 hour to infuse the flavors. The ribs can be grilled on the barbecue or cooked in the oven. On the grill: Cook the ribs three-quarters of the way, then reduce to low heat. Brush on the barbecue sauce and turn frequently to avoid burning the sauce. When they are done, slather them once again with the sauce and serve with plenty of napkins! For the oven: First sear the ribs in a heavy-bottomed sauté pan on the stove in a little olive oil to seal in the juices. Place them in a roasting and slather them with barbecue sauce. Roast at 325 degrees F until done (about 1 hour), basting occasionally and turning them to color on both sides. (People Magazine, Feb. 6, 2006 ) Contributed to the FareShare Gazette by Claudia; 24 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1215 Calories; 33g Fat (22.5% calories from fat); 15g Protein; 241g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 4997mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 Fat; 13 1/2 Other Carbohydrates.

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