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FareShare Gazette Recipes -- April 2006 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cheese and Macaroni Casserole
Chicken Chile Fried Rice for 1
Chicken Curry
Chocolate Cappuccino Cookies
Cracked Crab with Curry for 1
Cream of Leeks and Gouda

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                       * Exported from MasterCook *

                      Cheese and Macaroni Casserole

Recipe By : Ethel Eynard. Jefferson City, Mo. 1967
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup provolone cheese
1 cup cheddar cheese
12 ounces macaroni
1/4 pound bacon -- diced
1 medium onion
1 pound ground beef
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon oregano
4 ounces mushrooms -- (canned mushrooms)
16 ounces tomato sauce -- (two 8-ounce cans)

Brown ground beef, drain and set aside. Brown bacon, add onion. Drain. Mix
in beef, sauce, seasoning, mushrooms and cooked macaroni. Simmer 15
minutes, stirring frequently. Pour 1/2 of the mixture in a large greased
casserole dish. Cover with 1/2 of the cheeses. Add remaining macaroni
mixture and add the rest of the cheese. Bake for 20 to 25 minutes at 375
degrees F.

Serves 6.

Source : "KopyKat recipe site"

NOTES : The name really doesn't do the casserole justice. It is wonderful!
I would make a few changes before I make this again. I made only half the
recipe. First I would cut the macaroni down to 3/4 cup (or 1 1/2 cup for
the full recipe). I used a full can of mushrooms and 1/2 pound ground round
for half the recipe. This was very flavorful. Half of the recipe made
enough for 4 generous servings.

Contributed to the FareShare Gazette by Bobbie; 26 April 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 743 Calories; 43g Fat (51.9% calories from 
fat); 38g Protein; 51g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 1830mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 6 Fat; 
0 Other Carbohydrates.


 

                     * Exported from MasterCook *

                    Chicken Chile Fried Rice for 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Jasmine Rice -- cold *
left over from refrigerator
2 ounces boneless chicken breast -- cut
into bite sized pieces
1 teaspoon chopped garlic
1 teaspoon vegetable oil
1 tablespoon oyster Sauce
[Thai Oyster Sauce, Mae krua Lee Kum Kee]
1 Thai chiles -- diced (1 to 2)
[wear rubber gloves when chopping and touching]
2 teaspoons fish sauce
[Golden Boy is excellent]
Generous sprinkling of white pepper.
Smoked dry chilies ground up
for garnish and extra heat -- optional
1/4 cup red and yellow bell peppers -- 1/2-inch pieces
1/4 cup red onion -- 1/2-inch pieces
1 egg -- beaten and fried
1 in a separate pan, sprinkle
with white pepper -- slice and
add at the end

Heat a well seasoned pan (wok is best).
Add the oil and heat until hot, add the chicken stir fry.
Add the onions and bell peppers, fry.
Add the garlic and chopped chilies when chicken is still pink.
Add the Oyster Sauce.
Add the rice (make sure all big chunks are broken up).
Stir fry.
Add the egg pieces.
Add the fish sauce and Krapao and stir until leaves are wilted.

Garnish with cilantro/basil leaves and sliced cucumber.

This is so easy and tasty.

This is a great recipe for leftover rice. It is important that the rice
is thoroughly chilled and not mushy or too moist. You need the rice kernels
to be separate.

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

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

Per Serving (excluding unknown items): 159 Calories; 11g Fat (62.9% calories from 
fat); 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 213mg Cholesterol; 181mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 
0 Other Carbohydrates.


 

                          * Exported from MasterCook *

                                Chicken Curry

Recipe By : Cooking for Two by Rhona Newman
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 small onion -- chopped
1/2 green pepper -- seeded and chopped
1 tablespoon curry powder
2 tablespoons flour
1 1/4 cups chicken stock -- or broth
1 small apple -- chopped
1 tablespoon coconut -- shredded
1 tablespoon sweet chutney
3 tablespoons golden raisins
Salt and pepper
2 cups cooked chicken -- cut up
Hot cooked rice

Melt the butter in a saucepan, add the onion and green pepper; sauté until
soft. Add the curry powder and flour; continue cooking for 1 minute.
Gradually stir in the stock and cook, stirring, until thickened.

Stir in the apple, coconut, chutney, raisins, salt and pepper to taste.
Cover and simmer for 10 minutes. Add the chicken and continue cooking for
20 minutes.

Serve over hot cooked rice and garnish with chopped parsley if desired.

Serves 2.

Source : "Cooking for Two by Rhona Newman", P32

S(Scanned & Formatted for): "MC-Cookbooks by Mary [mnmpoms@ponyexpress.net]
September, 2003"

Copyright : "(c)1984, 1983, 1980 Cathay Books; This edition published 1984 by
Golden Press; ISBN 0-307-09966-0"

NOTES : This was a delicious chicken curry recipe. The recipe made enough
for 3 generous servings. All tastes blended well.

Contributed to the FareShare Gazette by Bobbie; 30 April 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 471 Calories; 14g Fat (27.0% calories from 
fat); 47g Protein; 38g Carbohydrate; 6g Dietary Fiber; 135mg Cholesterol; 1515mg 
Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 
1 1/2 Fat.


 

                           * Exported from MasterCook *

                           Chocolate Cappuccino Cookies

Recipe By : Eleanor Senske, Rock Island, IL
Serving Size : 30 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon instant coffee granules
1 tablespoon hot water
1 egg white
3/4 cup sugar -- plus
1 tablespoon sugar
1/4 cup canola oil
2 tablespoons corn syrup
2 teaspoons vanilla extract
1 1/4 cups flour
1/2 cup cocoa
1/4 teaspoon salt

Dissolve the coffee granules in hot water. In a mixing bowl, combine the
egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; bean until
well blended. Combine the flour, cocoa and salt; gradually add to the
coffee mixture.

Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
Flatten to 1/4-inch thickness with a glass dipped in the remaining sugar.

Bake at 350 degrees F. for 5-7 minutes or until the center is set. Remove
to wire racks to cool. Store in an airtight container.

Source : "The Best of Country Cooking 2003"
S(ISBN): "0-89821-358-4"
Copyright : "Reiman Media Group, Inc., 2003"

NOTES : These chocolaty cookies have a mild coffee flavor that makes them a
hit with whoever tries them.

Bobbie's Note: These were delicious but even though I pressed them very
thin and I only got about 2 1/2 dozen cookies. They are very dark and rich.

Contributed to the FareShare Gazette by Bobbie; 4 April 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 65 Calories; 2g Fat (27.4% calories from 
fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other 
Carbohydrates.


 

                         * Exported from MasterCook *

                         Cracked Crab with Curry for 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 live crab -- (1 1/2 pounds)
[Dungeness if available]
8 ounces coconut milk -- (1 can)
1 tablespoon light soy sauce -- (Kikkoman Lite Soy)
1 tablespoon oyster sauce -- (1 to 1 1/2 tablespoons)
[Golden Boy]
2 teaspoons Thai curry powder
2 teaspoons peanut oil
4 garlic cloves -- finely chopped
1 small onion -- cut into wedges
2 green onions -- (scallions), finely sliced
1 1/2 tablespoons yellow curry paste -- (Lobo Brand)
1 beaten egg
1 Thai Dragon chile -- seeds removed and
finely diced for garnish -- optional
A few cilantro leaves for garnish

Put live crab in boiling water until cooked (approximately 5 minutes, or
until the shell turns bright red. Clean the crab by removing the top of the
shell, lungs and other undesirable parts. Pull the legs away from the body
­ crack the body into quarters and use a nutcracker or similar implement to
crack the legs (even a hammer/mallet will do).

Fry the yellow curry paste and powder in the cream part of the coconut milk
until fragrant. Add the remainder of the coconut milk, light soy sauce and
oyster sauce.

Heat the oil in a wok.

Stir fry the onion, then add the garlic and stir fry over medium heat until
light brown (do not burn, as it will become bitter). Add the crab and stir
fry for 4 to 5 minutes. Add the coconut-curry mixture and onions; continue
stir frying for another 3 to 5 minutes or until the crab meat is heated
through and the sauce is reduced and very thick. Add the beaten egg
stirring continuously. Add the green onions.

To serve:
Spoon into a serving dish and sprinkle with the diced chile and cilantro
leaves. Serve with Jasmine Steamed Rice or Broken Jasmine Rice. You can
serve the Curried Crab in a shallow bowl over the rice.

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

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

Per Serving (excluding unknown items): 683 Calories; 63g Fat (78.7% calories from 
fat); 9g Protein; 30g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 758mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 
12 1/2 Fat.


 

                            * Exported from MasterCook *

                              Cream of Leeks and Gouda

Recipe By : www.universfemmes.com
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint vegetable broth *
500 grams leeks -- (1 pound)
100 grams grated Gouda -- (4 ounces)
50 grams unsalted butter -- (2 ounces)
125 milliliters half and half cream -- (4 fluid ounces)
1 egg
1 pinch nutmeg
Salt and pepper

* You might want to replace part of the vegetable broth by a large
quantity of tomato juice.

Clean leeks thoroughly under the tap. Let them soak for 5 minutes in a
large bowl with water and 1 tablespoon white vinegar. Let the grit
sink to the bottom of the bowl then remove leeks carefully and rinse
them again. Chop finely half of the leeks; dice the other half.

Boil diced leeks in half a pint of vegetable broth.

Cook finely chopped leeks in butter on low heat for 15 minutes. Blend leeks
and broth for 5 minutes. Add other part of broth and pan-cooked leeks. Add
salt, pepper, nutmeg. Mix well.

Mix the egg with half and half cream. Pour slowly into leek mixture,
stirring constantly to avoid curding the egg.

Ladle into warmed-up bowls. Sprinkle gouda on top of bowls. Serve
immediately.

This dish can be served with garlic croutons on the side.

From http://www.universfemmes.com ­ Translated by Claudia

For 6-8.

Contributed to the FareShare Gazette by Claudia in response to a request;
18 April 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 95 Calories; 8g Fat (71.4% calories from 
fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 20mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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