Recipes Included On This Page Omelet in a Mug For 1 Osso Bucco For 1 Oven Fries For 1 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Omelet in a Mug For 1 Recipe By : Susan Adair, Muncie, IN Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten 2 tablespoons cheddar cheese -- shredded [2 to 3 tablespoons] 2 tablespoons fully cooked ham -- diced 1 tablespoon green pepper -- diced Salt and pepper to taste In a microwave-safe mug coated with nonstick cooking spray, combine all ingredients. Microwave, uncovered, on high for 1 minute; stir. Cook 1 to 1 1/2 minutes longer or until eggs are completely set. Yield : 1 serving. Description : "Ready in 15 minutes or less" Source : "Quick Cooking Magazine, Jan-Feb 2002, p. 51" S(MC formatting by): "Joyce 4/02." NOTES : This is a great way to make a quick and easy breakfast for one person, reports Susan. I love to fix this flavorful omelet for my husband, who rarely has time for breakfast. It takes no time at all to prepare for clean up. Editor's Note: Tested in an 850 watt microwave. Contributed to the FareShare Gazette recipe challenge by Bobbie; 17 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 15g Fat (65.0% calories from fat); 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 439mg Cholesterol; 228mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Osso Bucco For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 veal shank -- (about 200 g/8 oz) 1/4 cup all purpose flour 1 tablespoon olive oil 1 small onion -- chopped 1 carrot -- peeled and diced 1 small celery stalk -- chopped 1 small green pepper -- seeded, chopped 1 large garlic clove -- finely chopped 1/4 cup dry white wine 1/2 tablespoon fresh lemon juice 3/4 cup light chicken broth 1 pinch thyme 1 teaspoon parsley -- chopped Optional Gremolata 1 tablespoon chopped fresh parsley 1 tablespoon minced garlic 1/2 tablespoon grated lemon zest Preheat oven to 350 F. Season the shank with salt and pepper. Dust lightly with the flour. Shake excess flour. Heat an ovenproof sauté large enough to hold the shank over high heat. Add the olive oil and heat. Add the shank and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1 1/2 tablespoons of parsley and additional salt and pepper. Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shank.) Return the shank, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1 1/2 to 2 hours. Remove the shank from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients; add to the sauce and stir well to combine. Serve the shank, spooning some sauce over each. Side dish: rice or large egg noodles. From http://teriskitchen.com/veal/ossobucco.html - Edited and adapted by Claudia for one serving. May be not the "Express" dish you might whip up in a jiffy on a Friday night, back from work, but on a lazy Sunday, you might want to take the time to prepare and enjoy it? Is is soooo good. Traditionally, Osso Bucco is served with a Gremolata, which is a combination of chopped parsley, garlic and lemon zest that is added to the dish at the very end. Contributed to the FareShare Gazette recipe challenge by Claudia; 28 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 557 Calories; 21g Fat (36.4% calories from fat); 52g Protein; 31g Carbohydrate; 7g Dietary Fiber; 177mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Oven Fries For 1 Recipe By : Adapted from Cathy Lowe's recipe on FoodTV.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large russet potato -- peeled or not, as you like 2 tablespoons olive oil Salt and pepper 1 dash mild paprika 1/2 teaspoon dry thyme Preheat oven to 400 degrees F. Oil one baking sheet with 1 tablespoon of olive oil. Slice the potato into 1/2-inch-wide by 1/4-inch-thick fries. In a large bowl toss the potatoes with the rest of olive oil. Spread the potatoes out in a single layer on baking sheet. Bake for 30 to 40 minutes until golden brown. Flip the fries occasionally so that they brown evenly and do not stick. Season and serve. Adapted from Cathy Lowe's recipe on FoodTV.com Contributed to the FareShare Gazette recipe challenge by Claudia; 10 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 27g Fat (80.2% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 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.