Recipes Included On This Page Gai Pad Kaprao for 1 Garlic and Rosemary Roast Chicken with Parmesan Potatoes German Sweet Chocolate Cake Gigi's Carrot Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gai Pad Kaprao for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boneless chicken thighs or breast -- coarsely chopped or cut into small bite-size pieces 2 garlic cloves -- finely chopped 2 shallots -- thinly sliced (2-3) or substitute with 1/2 cup sliced onion 1 tablespoon peanut oil -- for stir-frying 1 teaspoon black soy sauce -- (the semi-sweet kind) [I often omit this] 1 tablespoon fish sauce -- (nam bplah), to taste 1/2 cup fresh Thai holy basil -- (bai gka-prow) or substitute with 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa) 1 small kaffir lime leaves -- (bai ma-gkrood), finely slivered -- (optional) 1 fresh jalapeno or fresno peppers -- cut into large slivers or 1-2 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle. [I always use Thai Birds or Dragons.] Generous Dash of ground white pepper Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two or until most of the chicken has started to change color on the outside and is no longer pink. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice. Notes and Pointers: This is a good and easy stir-fried dish and one of the favorites among Thai people. It is served over Thai Jasmine steamed rice as a one-dish meal. If you should care to save a couple of tablespoons of this basil chicken for the next morning, it is awesome as the filling for an omelette. Contributed to the FareShare Gazette recipe challenge by Mary-Anne; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 16g Fat (78.0% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 4mg Sodium. Exchanges: 1 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Garlic and Rosemary Roast Chicken with Parmesan Potatoes Recipe By : Serving Size : 4 Preparation Time :0:25 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cut-up chicken -- skin removed [3 to 3 1/2 pounds] 2 tablespoons olive oil -- or vegetable oil 1 tablespoon chopped fresh rosemary OR 1 teaspoon dried rosemary 1/2 teaspoon peppered seasoned salt 1 dash ground red pepper -- (cayenne) 5 garlic cloves -- (5 to 6) finely chopped 1/2 package Betty Crocker roasted garlic mashed potatoes [enough for 4 servings] 2 tablespoons shredded Parmesan cheese Heat oven to 375 F. Place chicken in ungreased rectangular baking dish, 13x9x2-inch Mix remaining ingredients except potatoes and cheese; brush over chicken. Bake uncovered about 1 hour, brushing once with pan drippings, until juice of chicken is no longer pink when centers of thickest pieces are cut. Prepare mashed potatoes as directed on package - except stir in cheese with seasoning mix. Serve potatoes with chicken. Makes 4 servings. Source : "Betty Crocker, New Chicken Cookbook, # 141, July '98, p. 80" S (MC formatting by): "bobbie" Start to Finish Time: "1:25" T(Baking Time): "1:00" NOTES : Create a yummy homemade meal without a lot of fuss. Substitution : Peppered seasoned salt, one of the newest variety of seasoned salt, adds lots of zip to this succulent roast chicken - but you also can use regular seasoned salt. Success Tip: Removing the skin from the chicken (except the wings) allows the seasonings to give more flavor to the chicken itself. Time-Saver: When you're in a hurry, use 1 tablespoon of ready-to-use minced garlic that is available in jars in the produce section of supermarkets. Bobbie' Note: This was wonderful! I used a different brand of roasted mashed potatoes with the cheese. I made half of the recipe of chicken using chicken drums. Contributed to the FareShare Gazette by Bobbie; 24 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 7g Fat (86.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * German Sweet Chocolate Cake Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Baker's German sweet chocolate 1/2 cup boiling water 1 cup butter 2 cups sugar 4 egg yolks 1 teaspoon vanilla 2 1/4 cups sifted all-purpose flour or 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 4 egg whites -- stiffly beaten Melt chocolate in boiling water Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 degrees F. for 30-35 minutes. Cool. Frost tops only. Art's Notes: Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 9 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 9g Fat (41.1% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Gigi's Carrot Cake Recipe By : recipe courtesy of Emeril Lagasse; 2002 Serving Size : 16 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound unsalted butter -- (3 sticks) plus 1 tablespoon unsalted butter 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 4 large eggs 1 teaspoon pure vanilla extract 3 cups grated carrots 1 cup chopped toasted pecans Frosting 8 ounces cream cheese 1/4 pound unsalted butter -- (1 stick) 1 pound confectioners' sugar 1 teaspoon pure vanilla extract 1 cup chopped toasted pecans Preheat the oven to 350 degrees F. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon and salt; mix well. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans and let cool. For the frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans. When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges. Gigi's Carrot Cake, recipe courtesy of Emeril Lagasse (c) 2002. Contributed to the FareShare Gazette by Robin; 24 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 442 Calories; 30g Fat (60.3% calories from fat); 5g Protein; 40g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 362mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 6 Fat; 1 1/2 Other Carbohydrates.

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