Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- March 2006 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Papa al Pomodoro (Stale Bread & Tomato Soup) For 1
Peanut Butter Cookie Parfait For 1
Poulet Basquaise For 1
Poulet Chasseur (Chicken Cacciatore) For 1

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                        * Exported from MasterCook *

                Papa al Pomodoro (Stale Bread & Tomato Soup) For 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra-virgin olive oil -- plus
more for drizzling
2 garlic cloves -- minced
1 medium onion -- finely chopped
6 ounces diced tomatoes with juices -- (small can)
1 cup chicken stock
Salt and freshly ground pepper to taste
1 cup chopped stale white bread
4 ounces canned small white beans -- drained, rinsed
[such as baby lima or navy]
1/4 cup grated parmigiano reggiano
5 fresh basil leaves -- chopped

Heat large saucepan over medium-high. Add oil, garlic and three-quarters
of onion. Cook, stirring, 7 minutes to soften. Add diced tomatoes, with
juice, and stock. Season with salt and pepper. Raise heat to high; bring
to a boil. Reduce heat to maintain simmer, medium to medium-low. Add bread
and beans. Simmer, stirring, until soup thickens slightly to stew-like
consistency, at least 5 minutes.

To serve, ladle soup into shallow bowl. Top with some cheese, reserved
onions and basil. Drizzle each with oil.

Makes about 1 large cup.

This recipe has been adapted from Rachael Ray's 365: No Repeats — A Year
of Deliciously Different Dinners (2005, $26.95).

Edited and adapted for one by Claudia

This is a meal in itself.

Contributed to the FareShare Gazette recipe challenge by Claudia;
22 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 193 Calories; 14g Fat (67.5% calories from 
fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2152mg 
Sodium. Exchanges: 2 Vegetable; 2 1/2 Fat.


 

                         * Exported from MasterCook *

                        Peanut Butter Cookie Parfait For 1

Recipe By : Jamie Wright, Kalamazoo, MI
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 peanut butter cookies -- coarsely chopped
2/3 cup vanilla ice cream
3 tablespoons hot fudge ice cream topping -- warmed

Set aside one large cookie piece. Sprinkle half of the chopped cookies in a
parfait glass; top with half of the ice cream and hot fudge topping.
Repeat. Garnish with reserved cookie piece.

Yields 1 serving.

Description : "Ready in 15 minutes or less"
Source : "Quick Cooking Magazine, January-February '01, p. 37"
S(Mc Formatting by): "Bobbie"

Contributed to the FareShare Gazette recipe challenge by Bobbie;
31 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 392 Calories; 20g Fat (45.5% calories from 
fat); 7g Protein; 47g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 257mg 
Sodium. Exchanges: 1/2 Lean Meat; 3 1/2 Fat; 3 Other Carbohydrates.


 

                           * Exported from MasterCook *

                              Poulet Basquaise For 1

Recipe By : Debra F. Weber, on www.frenchfood.about.com
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken leg
or 1 chicken breast -- (flattened)
1 pinch red pepper flakes
2 tablespoons canola oil -- (vegetable oil)
1 garlic clove -- peeled and cut
into thin slices -- (1 or 2, to taste)
1 small red bell peppers -- cored, seeded
and cut into strips
1 slice prosciutto -- (Italian cured ham)
[thin slice]
1 small yellow onion -- peeled & chopped
4 fresh ripe Italian plum tomatoes -- blanched,
peeled, seeded and crushed
Salt and freshly ground black pepper

Heat 1 tablespoon of the oil in a large, deep skillet over high heat.
Season the chicken with salt and pepper; when the oil is hot, add the
chicken. Brown on one side, until golden, about 5 minutes. Turn and cook an
additional 5 minutes. Add the garlic, red bell peppers, red pepper flakes
and ham. Turn heat down to medium, cover and cook about 45 minutes to 1
hour. Turn the mixture occasionally and adjust heat to avoid scorching.

In another skillet, heat the remaining tablespoon of oil over high heat.
When it is hot, add the onion. Reduce heat to med-low and cook for about 7
minutes. Add the tomatoes to the onions. Cook an additional 30 minutes.
Season with salt and pepper.

To serve:
Ladle the tomato/onion mixture onto a warmed serving platter. Place
the chicken on top, then spoon the red pepper/ham mixture on top.

Serve with rice.

From Debra F. Weber, on www.frenchfood.about.com

Sautéed chicken with onions, red bell peppers, tomatoes and ham.

(Edited and adapted by Claudia for one serving).

Contributed to the FareShare Gazette recipe challenge by Claudia;
26 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 1074 Calories; 67g Fat (56.7% calories from 
fat); 96g Protein; 19g Carbohydrate; 4g Dietary Fiber; 297mg Cholesterol; 6250mg 
Sodium. Exchanges: 13 1/2 Lean Meat; 3 Vegetable; 7 Fat.


 

                         * Exported from MasterCook *

                     Poulet Chasseur (Chicken Cacciatore) For 1

Recipe By : www.jacquespepin.net
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon good quality olive oil
2 skinless chicken thighs -- with all
surrounding fat removed
1 small leek -- trimmed, cleaned
and coarsely chopped (1 cup)
1/2 medium onion -- peeled and
chopped (1/2 cup)
1 tablespoon all-purpose flour
1/4 cup dry white wine
1 8 ounces whole peeled tomatoes in juice -- (1 small can)
4 garlic cloves -- peeled, crushed
and finely chopped (1 tablespoon)
10 medium mushrooms -- cleaned with
a dry cloth and cut into pieces
1 pinch chopped fresh thyme
1 pinch chopped fresh rosemary
1 pinch salt
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 teaspoon chopped fresh tarragon

1. Heat the olive oil until it is hot, in a large nonstick skillet. Add the
chicken thighs in one layer and cook them for 5 minutes on each side over
medium to high heat. Transfer the thighs to a larger, sturdy saucepan,
arranging them side by side in a single layer in the pan.

2. To the drippings in the skillet add the leeks and onions and sauté them
for 30 seconds. Add the flour, mix it in well, and cook for about 30
seconds. Then mix in the wine and tomatoes. Bring the mixture to a boil
over medium heat and pour it into the saucepan containing the chicken. Stir
in the garlic, mushrooms, thyme, rosemary, salt and pepper.

3. Bring the mixture to a boil over high heat, stirring occasionally to
prevent the chicken from scorching, then cover the pan, reduce the heat to
low and cook for 25 minutes. Sprinkle on the tarragon and mix it in.

Serve with linguine and green salad on the side.

Source : www.jacquespepin.net

Jacques Pepin is a well-renowned Chef. For many years, he was on a TV
show in company of Julia Child.

Recipe adapted by Claudia, for one person.

Contributed to the FareShare Gazette recipe challenge by Claudia;
12 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 384 Calories; 7g Fat (16.8% calories from 
fat); 35g Protein; 38g Carbohydrate; 6g Dietary Fiber; 115mg Cholesterol; 1313mg 
Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 6 Vegetable; 0 Fat.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

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.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!