Recipes Included On This Page Pacific Rim Chicken Burgers with Ginger Mayonnaise from Joan's Files Panfried Tofu with Asian Caramel Sauce Paradise Salad Parmesan Pork Tenderloin Pasta con Mollica di Pane - Pasta with Bread Crumbs; Italy Pico De Gallo Amarillo - Mexican Pineapple Salsa For Grilled Halibut and Corn, Joan's Files Plum-Polka Dot Caramel Coffee Cake Polka Dot Cake Potato Crust Quiche Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pacific Rim Chicken Burgers with Ginger Mayonnaise from Joan's Files Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds ground chicken or turkey 2/3 cup panko (Japanese bread crumbs) 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro 1 clove garlic, minced 1 teaspoon Asian hot chili sauce 1 teaspoon salt 1 tablespoon vegetable oil 1/2 cup bottled teriyaki glaze 4 teaspoons honey 4 sesame buns, split and toasted 4 leaves red lettuce 1 cucumber, peeled, seeded, halved and thinly sliced lengthwise Ginger Mayonnaise: 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic minced 1/4 teaspoon salt cilantro sprigs This won first place in the national chicken contest cook-off. I like to substitute ground turkey also . Panko are Japanese dried white bread crumbs. Use ordinary dried white bread crumbs instead if you can't find panko. In large bowl, mix together chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt. With oiled hands, form into 4 patties. In small bowl, mix together teriyaki glaze and honey. In large nonstick fry pan over medium high heat, place oil. Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done. Place burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise. Garnish with additional cilantro and cucumber slices. Makes 4 servings. Ginger Mayonnaise: In small bowl, mix all together Contributed to the FareShare Gazette by Joan; May 9, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 27g Fat (88.9% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 844mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Panfried Tofu with Asian Caramel Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (14-ounce) block extra-firm tofu, rinsed 1/2 pound shallots (4 to 5 large) 1 cup vegetable oil 1/3 cup sugar 1 garlic clove, finely chopped 1/2 tablespoon finely chopped peeled fresh ginger 3 tablespoons soy sauce 3 tablespoons rice vinegar (not seasoned) 1 1/3 cups plus 2 tablespoons water 2 tablespoons cornstarch 1/3 cup loosely packed fresh basil leaves 1/3 cup loosely packed fresh mint leaves Accompaniment: cooked jasmine rice; steamed baby bok choy (optional); lime wedges Drain tofu and fry shallots: Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use. Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet. Make sauce: Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel. Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute. Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered. Panfry tofu: Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly. Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots. Makes 4 servings. Cooks' Notes: • Sauce can be made 1 day ahead and chilled, uncovered, until completely cooled, then covered. Reheat sauce over moderately low heat, thinning it with additional water if necessary. • Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept at room temperature in an airtight container lined with paper towels. Source: Gourmet, April 2007 Formatted by Chupa Babi in MC: 04.02.07 I like to think of tofu as a blank canvas just waiting for the application of texture and color. Here, I've panfried it to crisp the edges and draped it in a velvety Vietnamese-style caramel sauce. A shower of fresh herbs and browned shallots gives it an extra layer of flavor. If you prep the herbs and make the sauce ahead, you can put this on the table in under half an hour. Contributed to the FareShare Gazette by Chupa; May 16, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 569 Calories; 55g Fat (84.7% calories from fat); 1g Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 772mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 11 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Paradise Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small package Jell-O 1 cup hot water 1 cup sour cream 1 cup cottage cheese 1 cup crushed pineapple, drained coconut Dissolve Jell-O in hot water. Chill until it just begins to set, then whip. Beat in sour cream until smooth. Fold in cottage cheese and pineapple. Pour into mold(s). When unmolded, top with coconut. Per serving (excluding unknown items): 106 Calories; 7g Fat (55% calories from fat); 5g Protein; 7g Carbohydrate; 15mg Cholesterol; 131mg Sodium Food Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1 Fat Don's Notes: If you're from the U.S. upper mid-west, you'll recognize this as the type of dish William Bolcom and his wife Joan Morris lampooned in their song, "Lime Jell-O, marshmallow, cottage cheese surprise." [Pretty cute lyrics and you can listen to the song at this link provided by Don... Art's 2-cents] Carlin America Jello Surprise You might also have heard it referred to as "Swedish Lutheran Soul Food." In any case, it's pretty easy and tasty; a whole lot better than simply dumping a can of fruit cocktail into some Jell-O. I think you can use any flavor of Jell-O. Lime flavor is a common one, but I personally prefer cherry. For large family or pot-luck use, a double recipe using a large package of Jell-O just fits into an 8 X 8 X 2 dish and yields 16 - 2 inch cubes. If you want to get fancy, you can use various molds such as cookie cutters and then un-mold on a leaf of lettuce. Don C Art's Note: Thanks for a laugh, Don. The recipe sounds good too! I made it right after you sent it in and the family loved it. It is an upgraded version of something we always call "Jello Fluff." ... Art Contributed to the FareShare Gazette by Don; May 15, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 7g Fat (67.7% calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Parmesan Pork Tenderloin Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound pork tenderloin, lean 1 1/2 tablespoons cheese, parmesan, fresh, grated 1 1/2 teaspoons salt 1/8 teaspoon black pepper 5 tablespoons bread crumbs, plain dry 1 tablespoon vegetable oil 1 sweet onion, thin sliced 2 cloves garlic, fresh Cook Time: 10 Minutes Prep Time: 20 Minutes Cook Method: Sautéed Cook Temperature: Low Heat 1. Cut tenderloin crosswise into slices approximately 1-inch thick. 2. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. 3. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. 4. In large skillet, add oil; sauté slowly, with onion and garlic, for 10 minutes. Sautéed summer squash or zucchini will make a great side item for this dish. Source: www.theotherwhitemeat.com Contributed to the FareShare Gazette by Art; May 20, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (99.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 533mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Pasta con Mollica di Pane - Pasta with Bread Crumbs; Italy Recipe By : Mediterranean Cooking by Paula Wolfert Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons finely chopped garlic 1/4 cup olive oil 4 ounces anchovies -- rinsed and drained [two 2-ounce cans] 1 1/2 cups tomato purée -- fresh or canned [not tomato paste] 1/3 cup finely chopped parsley Freshly ground black pepper 1/2 teaspoon crumbled Mediterranean oregano 3/4 pound spaghetti Salt 1/3 cup fresh white bread crumbs -- toasted in the oven with a few drops of olive oil 1. Gently cook the garlic in olive oil until golden. Add the anchovies and mash to a purée with the back of a wooden spoon. Cook 1 minute. Stir in the tomato purée and parsley and simmer, uncovered, for 2 to 3 minutes. Season with pepper to taste. Add the oregano. 2. Cook the spaghetti in boiling salted water until tender. Drain. Toss with the hot sauce and sprinkle with the bread crumbs. Serve at once. Serves 4 Author : Mediterranean Cooking by Paula Wolfert Copyright © 2004 by Paula Wolfert. Formatted by Chupa Babi in MC: 05.21.05 This is a real peasant pasta dish from Sicily. ChupNote : I used 2 tablespoons roasted minced garlic and 1 cup parsley finely chopped parsley. Add 1 teaspoon red pepper flakes to the oil, before you add the garlic. Kalamata olives and capers go well with dish. Sardines work fine too, although they give a different flavor. I add capers when using sardines. Contributed to the FareShare Gazette by Chupa; 20 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 532 Calories; 18g Fat (29.9% calories from fat); 21g Protein; 73g Carbohydrate; 4g Dietary Fiber; 24mg Cholesterol; 1420mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Pico De Gallo Amarillo - Mexican Recipe By : Roberto Santibanez, Rosa Mexicano, Atlanta Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds yellow tomatoes -- (about 6), diced 3/4 small red onion -- diced 1 tomatillo -- diced 1/4 cup diced red bell pepper 2 tablespoons freshly squeezed lime juice 1/4 cup freshly squeezed orange juice 2 tablespoons minced jalapeño pepper 1/2 teaspoon finely minced habanera pepper Gently mix all ingredients together in a bowl. Season with salt. Serves 4 Author : Roberto Santibañez, culinary director at Rosa Mexicano in Atlanta Source : Self Magazine Diet and Healthy Eating Formatted by Chupa Babi in MC: 05.14.07 The skinny 48 calories per cup, 0.6 g fat (0.1 g saturated), 2 g fiber, 11 g carbs, 2.2 g protein Contributed to the FareShare Gazette by Chupa; 23 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Salsa For Grilled Halibut and Corn, Joan's Files Recipe By :Brenda Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped fresh pineapple 1 cup chopped fresh mango 1/3 cup chopped red onion 1 teaspoon basil, julienned 1 teaspoon mint, julienned 1 teaspoon jalapeño chili, diced (or 1/8 teaspoon dried red pepper flakes) salt and pepper to taste Mix all. I grilled some halibut that I marinated in olive oil and lemon pepper. I coated the grill with the basil leaves that had started to flower so the halibut was infused with the basil flavor. I also grilled corn by wrapping it in more basil leaves before putting it on the grill. Source: Joan's friend Contributed to the FareShare Gazette by Joan; May 10, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum-Polka Dot Caramel Coffee Cake Recipe By : Lou Seibert Pappas Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- at room temperature [1/2 stick] 1/3 cup firmly packed light brown sugar 2 large eggs 1/2 teaspoon vanilla extract 2/3 cup unbleached all-purpose flour 1/4 teaspoon freshly grated or ground nutmeg 1/4 teaspoon salt 6 plums -- or apricots, halved and pitted, or 3 nectarines -- pitted and sliced, or 3 peaches or pears -- peeled, pitted or cored and sliced Streusel Topping: 2 tablespoons firmly packed light brown sugar 2 teaspoons unbleached all-purpose flour 2 teaspoons cold unsalted butter -- cut into bits 1 1/2 ounces almonds -- (1/3 cup) slivered or sliced Preheat the oven to 375F. Butter and flour a 10-inch fluted tart pan with a removable bottom. In a large bowl, cream the butter and brown sugar with a wooden spoon or an electric mixer until light and fluffy. Beat in the eggs and vanilla until smooth. In a medium bowl, combine the flour, nutmeg, and salt. Stir to blend. Add to the creamed mixture, beating until smooth. Spread evenly in the prepared pan. Arrange the fruit on top, cavity side up. To make the streusel topping: In a medium bowl or a food processor, combine the brown sugar, flour, butter, and nuts. Cut the butter in with your fingers or process until crumbly. Sprinkle evenly over the batter. Bake for 25 minutes, or until the cake is golden brown and the fruit is tender. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides. Serve warm or at room temperature, cut into wedges. Makes one 10-inch cake; serves 6 to 8. By Lou Seibert Pappas from Chronicle Books' Coffee Cakes Formatted by Chupa Babi in MC: 05.20.07 A spicy cake strewn with toasty almonds and flavored with brown sugar, puffs up between tangy plum or apricot halves for this easy-to-bake breakfast delight. The scalloped sides of a tart pan lend a decorative touch to the cake wedges. Contributed to the FareShare Gazette by Chupa; 30 May, 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 11g Fat (51.8% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Polka Dot Cake Recipe By : Editors of Easy Home Cooking Magazine Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/4 ounces chocolate cake mix -- (1 package) plus ingredients to prepare mix 3/4 cup white chocolate chips 7 ounces good-quality bittersweet chocolate or semisweet chocolate broken into small pieces [two 3/12-ounce bars] 1/4 cup butter -- (1/2 stick) cut into small chunks 1/4 cup whipping cream 1 tablespoon powdered sugar 1 dash salt 1/4 cup small chocolate nonpareil candies 1. Preheat oven to 350F. Generously spray 12-cup bundt pan with nonstick cooking spray. 2. Prepare cake mix according to package directions. Pour batter into prepared pan; sprinkle with chips. 3. Bake 40 minutes or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 30 minutes; invert cake onto wire rack and cool completely. Place sheet of waxed paper under wire rack. 4. Combine chocolate, butter, cream, powdered sugar and salt in small, heavy saucepan. Heat over very low heat, stirring constantly, just until butter and chocolate melt. Mixture should be tepid, not hot. Immediately spoon chocolate glaze over cake, spreading to cover side as well as top. Scoop up any glaze from waxed paper and spoon over cake. 5. Arrange nonpareil candies over glaze. Let glaze set about 2 hours at room temperature. Do not refrigerate. Makes 16 servings. Formatted by Chupa BAbi in MC: 05.22.07 Source : Editors of Easy Home Cooking Magazine Contributed to the FareShare Gazette by Chupa; 30 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 12g Fat (45.1% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 329mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Potato Crust Quiche Recipe By : Cuisine at Home Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter, divided 1/2 pound bulk Italian sausage 1/2 cup onion, chopped 1/2 cup jarred roasted red bell pepper, drained and chopped 2 tablespoons vegetable oil 1 package (1 lb., 4 oz.) fresh hash brown potato shreds salt and pepper 1 1/2 cups fontina or Swiss cheese, shredded 6 eggs 1/2 cup heavy cream 2 dashes hot sauce salt and pepper 8 slices Roma tomato 1/4 cup Parmesan cheese, shredded 1/2 cup sour cream 1 tablespoon minced fresh chives Preheat oven to 400°. Melt 1 tablespoon butter in a 10" ovenproof nonstick skillet over medium-high heat. Add sausage; brown for 3 minutes. Stir in onion and sauté 2 minutes. Transfer to a bowl. Stir in the bell pepper to combine. Return skillet to the burner. Heat 1 tablespoon butter and the oil. Arrange hash browns in pan, pressing and spreading them up the sides with a spatula to form a crust. Season with salt and pepper, then dot with 1 T. butter. Cook 10 minutes, or until the edges start to brown. Sprinkle fontina over potato shell. Spoon sausage mixture over cheese. Whisk together eggs, cream, hot sauce, salt, and pepper to taste; pour over sausage and cheese. Arrange tomatoes on top. Sprinkle with Parmesan. Bake for 25 minutes, or until filling is firm and the tip of a knife inserted near the center of the quiche comes out clean. Let stand 5 minutes, then run a spatula around the rim to loosen the quiche. Slide it onto a serving dish and cut into wedges. Combine sour cream and chives, and dollop a little onto each serving. Makes: One 10" Quiche Contributed to the FareShare Gazette by Art; May 7, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 21g Fat (72.7% calories from fat); 9g Protein; 9g Carbohydrate; 2g Dietary Fiber; 248mg Cholesterol; 108mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

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