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
	* 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.

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