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FareShare Gazette Recipes -- June 2006 - S's
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* Exported from MasterCook * Shrimp Dip Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shrimp -- cooked, shelled and deveined 1/4 cup unflavored yogurt 1 tablespoon finely chopped mild white onion 4 ounces cream cheese -- at room temperature or Neufchatel cheese (at room temperature) 1 teaspoon curry powder -- or to taste 1 small garlic clove -- crushed 1 Parsley sprig Salt to taste 1. Combine all the ingredients except the parsley sprig in the container of an electric blender. Cover and whirl until thoroughly blended and smooth. 2. Taste and adjust the seasoning if necessary. Transfer to a serving bowl. Cover and chill. 3. Garnish with the parsley sprig and serve with crackers or crisp raw vegetables. Makes about 1 1/2 cups Source : http://1stholistic.com/Recipes/recipe_shrimp_dip.htm Contributed to the FareShare Gazette by Claudia in response to a request; 19 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Ketchup 1 tablespoon horseradish A few squirts of Worcestershire sauce Mix well. Contributed to the FareShare Gazette by Gonzo in response to a request; 17 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream and Roasted Red Pepper Dip - WW 1 pt Recipe By : Weight Watchers Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces roasted red peppers -- packed in water, drained (about 2 cups) 1 cup fat-free sour cream 1/2 cup fresh basil 1/2 teaspoon garlic powder 1/8 teaspoon table salt or more to taste 1/8 teaspoon black pepper -- freshly ground or to taste In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper. Yields about 1/4 cup per serving. POINTS(r) value - 1 Servings - 10 Preparation Time - 8 minutes Cooking Time - 0 minutes Level of Difficulty - Easy This flavorful dip is perfect for company yet simple enough and light enough to be enjoyed on a regular basis. Serve it with toasted pita wedges, whole grain crackers or fresh vegetable cruditees (such as baby carrots, broccoli and cauliflower florets, bell pepper strips and celery sticks). Snacks - This creamy dip recipe is part of our Perfectly Simple series. (c) 2006 Weight Watchers International, Inc. Formatted by Chupa Babi in MC: 06.15.06 ChupaNote : thinned the leftover dip (at room temperature) with olive oil and lots more pepper. Tossed with chopped Vidalias, chopped red & green bell peppers and hot whole wheat linguine. Sprinkle with feta & chopped black olives and its dinner. If you don't have fresh basil, try fresh mint, oregano, thyme, sorrel, arugula or even spinach. Contributed to the FareShare Gazette by Chupa; 16 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; trace Fat (2.6% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Soy Chorizo - A spicy meatless Mexican sausage Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup TVP granules, reconstituted -- (see Hint below) 1 1/2 tablespoons good quality paprika 1 1/2 tablespoons chili powder 1 teaspoon garlic powder or 4 cloves garlic -- crushed 1/2 teaspoon ground cumin 1/2 teaspoon oregano 1/4 teaspoon salt -- (optional) 2 tablespoons vinegar 1 teaspoon liquid smoke 1/4 teaspoon honey or other sweetener 2 tablespoons egg replacer -- mixed with 6 tablespoons water 1/4 teaspoon coarsely crushed black peppercorns -- (not ground) 1/8 teaspoon cinnamon Hot sauce or chili peppers to taste [try chipotle (smoked) chili] Reconstitute TVP in 7 oz of hot water, let rest for a few minutes. In a non-stick skillet add TVP and all spices. Mix well over medium heat. Add vinegar and gently saute for 1 minute more. Add in sweetener. Whisk egg replacer and water in separate bowl, then rapidly stir all together. Can be served wrapped in corn or flour tortillas, as a filling for tamales or mix with black beans and corn, salsa and soy cheddar cheese for tacos or, for tostados with grilled green or red bell peppers (or chili peppers for extra heat). Can be refrigerated for two weeks or frozen for indefinite storage. 6 servings, each 36.7 calories: 7% from fat (0.29 g), 73% from carbohydrates (10.8 g), 20% from protein (2.1 g). Sodium 48.3 mg, Fiber 0.1 g. Healing Heart Hint: Egg replacer is a powder made from food starches; it is not the same as egg substitutes such as Egg Beaters, which are almost 100% egg whites plus flavoring and color. TVP = textured vegetable protein, a soy product with the fat removed. It can be flavored to resemble ground meat and is available in granules or chunks in most health food stores. (c)2000 Dr. Neal Pinckney, Healing Heart Foundation, www.kumu.org Formatted by Chupa Babi in MC: 05.21.00 ChupaNote : terrific with drained black beans, drained corn, and julienned roasted red peppers in olive oil (also drain), wrap it all up in a whole grain wrap. Salsa, sour cream and avocados on the side. Contributed to the FareShare Gazette by Chupa; 14 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (25.3% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Strawberry with Chantilly and Mint (Fraises Chantilly à la menthe) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 650 grams fresh strawberries -- (1 1/2 pounds) 150 milliliters 35% whipping cream -- (5/8 cup) 60 grams granulated sugar -- (2 1/2 ounces) 1/2 lemon -- juice from 12 mint leaves Finely chop mint leaves. Wash strawberries, cut top and dice them. In a bowl, mix them with lemon juice and mint. Marinate for about 15 minutes. Whisk whipping cream until firm. Add sugar a little at a time, still whisking. Place strawberries in highball glasses (or individual dishes) and spread cream on top of them. Serve immediately or refrigerate (one hour maximum). For 4. Prep time: 15 minutes. Cooking-Baking: None (odelices.com) Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 23 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 1g Fat (4.1% calories from fat); 1g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Stuffed Butternut Squash Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small butternut squash [about 1 1/2 pounds each] 2 cups cubed fully cooked ham 1 cup soft bread crumbs 1/2 cup shredded tart apple 1/4 cup packed brown sugar 2 tablespoons prepared mustard Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15 x 10 x 1-inch baking pan. Fill pan with hot water to a depth of 2 inches. Bake, uncovered, at 350 degrees F. for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350 degrees for 30 minutes or until squash is tender. Yield : 6 servings Source : http://www.carolinacountry.com/Cookinpages/foodcategories/ sides/buttersquash.html Forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 24 May 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 1g Fat (2.4% calories from fat); 9g Protein; 112g Carbohydrate; 15g Dietary Fiber; trace Cholesterol; 141mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sweet Cherry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for double crust 10-inch pie 5 cups pitted sweet black cherries -- halved 1 1/4 cups sugar 1/2 cup flour 1 teaspoon lemon juice -- optional 1 tablespoon butter Prepare pastry. Line 10-inch pie pan with crust. mix cherries, sugar and flour in large saucepan. Stir over heat until just heated through. Add lemon juice. Pour into pie shell. Dot with butter. Top with second crust. Seal, crimp and cut slits in top. Bake at 425 F. for 35-45 minutes. Makes one 10-inch pie. Source : "Written out for me by Cherry Orchard Owner near Clarksville, MI" S(mastercook formatting by): "bobbie" Yield : "10-inch pie" NOTES : I got this recipe from a woman owning a cherry orchard. It is very good. We like it with the lemon juice added. Contributed to the FareShare Gazette by Bobbie; 19 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 2g Fat (8.2% calories from fat); 1g Protein; 37g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Sweet Cherry Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups pitted sweet cherries -- halved 1/3 cup sugar -- (1/3 to 1/2) 2 teaspoons cornstarch 2 tablespoons lemon juice 1/2 cup water In saucepan or Microwave dish, combine cherries, sugar, cornstarch, lemon juice and water. Cook and stir until heated and slightly thickened. Serve warm or cold. Per serving: 118 calories. Source : "Source Unknown" S(mastercook formatting by): "bobbie" Yield : "2 1/2 cups" NOTES : Delicious served on ice cream, cake or waffles. Contributed to the FareShare Gazette by Bobbie; 20 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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