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FareShare Gazette Recipes -- August 2007 - P's
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* Exported from MasterCook * Panko-Fried Fish - Lower Fat Fish Fry (39%) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fish fillets 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 cup flour 2 eggs -- beaten 1 1/2 cups panko or regular breadcrumbs 3 tablespoons olive oil Lemon wedges, tartar sauce -- optional Season the fish with the salt and pepper. Place flour, beaten egg and breadcrumbs in separate shallow containers. In a large skillet, heat the oil over medium-high heat. Dip each fillet in the flour, then the beaten egg, then the breadcrumbs. Add fillets to skillet, do not overcrowd. Cook, turning once, until fillets are cooked through and golden brown, about 4-5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce. Serves 4. Preparation time: 10 minutes. Total time: 20 minutes From and tested by the Chicago Tribune. Formatted by Chupa Babi in MC: 04.10.07 Contributed to the FareShare Gazette by Chupa; 3 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 14g Fat (36.4% calories from fat); 28g Protein; 28g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 694mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 1/2 Fat. * Exported from MasterCook * Pasta with Walnut Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ricotta cheese 1 cup chopped walnuts 1/2 cup shredded Parmesan cheese 1/2 cup chopped fresh parsley 2 garlic cloves -- chopped or more to taste salt and pepper -- to taste 1 pound pasta -- of your choice, cooked according to instructions Combine all the ingredients except the cooked pasta in an electric blender or food processor and process until fairly smooth - small pieces of nuts are desirable. Toss with the cooked pasta, adding a little bit of the pasta cooking water to thin the sauce if necessary and serve immediately. Serves 4 to 6. Contributed to the FareShare Gazette by Jennie; 10 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 764 Calories; 30g Fat (35.3% calories from fat); 33g Protein; 92g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 234mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 Fat. * Exported from MasterCook * Peanut Butter Banana Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup creamy peanut butter 3/4 cup powdered sugar 1 9 inch baked pie shell 1/3 cup all-purpose flour 1/2 cup sugar 1 dash salt 2 cups milk 2 egg yolks -- slightly beaten 2 teaspoons butter 1 teaspoon vanilla 1 banana -- sliced (or more ) 1/2 cup heavy cream Mix peanut butter and powdered sugar until crumbly. Reserve 2 tablespoons of mixture; spread remainder in bottom of pie shell. Mix flour, sugar, salt, milks, and egg yolks in a saucepan (or in a microwavable bowl); cook, stirring, until it comes to a rolling boil. Remove filling from heat; add butter and vanilla. Arrange banana slices over peanut butter mixture. Pour filling over bananas and let cool. Chill several hours. Whip cream and spread over filling. Sprinkle reserved peanut butter crumbs on top. Notes: I made this banana cream pie the other night - it varies from the one I usually make and it definitely is a keeper. My family loved it. Just wish they had consumed all of it, the left over pie keeps beckoning me to the refrigerator. The change I made was to add chocolate to the bottom crust before I put the peanut butter on and swirled melted chocolate on the whipped cream. Delicious. Jennie Contributed to the FareShare Gazette by Jennie; 15 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 10g Fat (36.8% calories from fat); 4g Protein; 35g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Peanut Butter Cookies Recipe By : Jennie Bartlett Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white sugar 1 cup brown sugar 1/2 cup Butter-flavored Crisco 2 eggs -- unbeaten 1 cup chunky peanut butter 1 teaspoon baking soda -- dissolved in 1 tablespoon hot water 3 cups flour Salt Cream sugar and Crisco. Add eggs, peanut butter. Dissolve soda in water, add flour and salt. Form into small balls, place on ungreased cookie sheet, flatten cookie with fork. Bake 8 to 10 minutes in a 350F. oven. Contributed to the FareShare Gazette by Jennie; 2 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Pie Recipe By : Georgette Lauzon Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup confectioner's sugar 1/2 cup peanut butter 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups milk 3 egg yolks [use egg whites for meringue] 1 tablespoon butter 1 teaspoon vanilla *Italian Meringue* 1/2 cup water 6 tablespoons sugar 1 tablespoon cornstarch 3 egg whites 1 dash salt Combine confectioner's sugar and peanut butter until it looks like biscuit mix. Mix together the sugar, cornstarch and salt. Add the milk and cook until thickened. Pour a little of the mixture over the egg yolks and return to heat a cook for an additional minute. Remove from heat, add the butter and vanilla. Pour half the peanut butter mixture into a baked pie shell. Cover with the custard. Make a meringue (use recipe below) and cover custard. Spread remaining peanut butter mixture over the meringue. Bake at 375F. until browned. Italian Meringue Combine water, sugar and cornstarch in a small saucepan, stirring well; cook over medium heat, stirring constantly, until transparent and thickened. Combine egg whites and salt; beat until foamy. Continue beating while gradually pouring cooked mixture into egg whites. Beat three minutes or until stiff, but not dry. Do not overbeat. This recipe for meringue is a no fail, no weep and, since the egg whites are cooked by the addition of the hot liquid, no worry because of already cooked egg whites. Contributed to the FareShare Gazette by Jennie; 4 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 14g Fat (33.7% calories from fat); 8g Protein; 52g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 244mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Peanut Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- slightly beaten 1 1/2 cups corn syrup 1/2 cup sugar 4 tablespoons butter -- melted 1/2 teaspoon vanilla 1 1/2 cups salted roasted peanuts -- chopped 1 9 inch pie shell Combine the eggs, corn syrup, sugar, butter and vanilla extract in a bowl, stirring to combine thoroughly. Stir in the peanuts and pour into the pie shell. Bake in a preheated 375F (190C) oven until the filling is set, 50 to 55 minutes. Allow to cool to room temperature before serving. Serves 6 to 8. Contributed to the FareShare Gazette by Jennie; 16 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 401 Calories; 14g Fat (29.5% calories from fat); 4g Protein; 70g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 305mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Pecan Chicken Pockets Recipe By : Audrey Marler, Kokomo, IN Serving Size : 2 Preparation Time :0:15 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons spreadable chive and onion cream cheese 3 tablespoons butter -- softened 1 dash pepper 1/2 cup cubed cooked chicken 1/2 cup sliced mushrooms 1 4 ounce can refrigerated crescent rolls 3 tablespoons seasoned bread crumbs 2 tablespoons finely chopped pecans In a small bowl, combine the cream cheese, 1 tablespoon butter and pepper. Fold in chicken and mushrooms. Separate crescent dough into two rectangles; seal perforations. Spoon chicken mixture on each rectangle to within 1/2 inch of edges. Roll up, starting from a short side; pinch ends to seal. In a shallow bowl, combine bread crumbs and pecans. Melt remaining butter; brush over entire surface of dough. Roll in crumb mixture. Place on an ungreased baking sheet. Bake at 350 degrees F. for 30-35 minutes or until golden brown. Serves 2. Source : "Cooking for 2, Spring 2005, p. 34" S(mastercook formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "2005 Reiman Media Group" T(Baking Time): "0:30" NOTES : Packaged crescent rolls provide a flaky outer crust for these comforting, flavorful hand-held sandwiches. "My sister in Arizona shared the recipe with me," notes Audrey. Contributed to the FareShare Gazette by Bobbie; 11 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 18g Fat (78.3% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 475mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Pecan Pumpkin Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- slightly 1/2 cup sugar 1/2 cup brown sugar -- firmly packed 1 tablespoon flour 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 teaspoon cinnamon 1 1/2 cups cooked pumpkin 1 1/2 cups milk -- heated Unbaked pie shell *Topping* 1 tablespoon brown sugar 2 tablespoons butter 3/4 cup pecan meats In a mixing bowl, blend in the following ingredients with the beaten eggs: sugar, brown sugar, flour, salt, nutmeg, allspice and cinnamon. Add cooked pumpkin and mix well. Gradually add heated milk to pumpkin mixture. Turn into a pastry-lined pan; bake in oven at 450F. for 10 minutes. Remove from oven and cover with topping. TOPPING : Melt the brown sugar with the butter in a saucepan. Add pecans; place on top of pie and bake in a 350F. oven for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Contributed to the FareShare Gazette by Jennie; 5 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 6g Fat (32.4% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Peppernuts (Pfeffernussen) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/2 cup white sugar 1/2 cup shortening 2 eggs 1 teaspoon vanilla 1 cup raisins 1/2 cup coconut 1/2 cup nuts 4 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sour cream -- or buttermilk Cream the white and brown sugar with the shortening. Beat in the eggs and vanilla. Combine the raisins, coconut, and nuts, grind fine in a food processor or grinder. Add to the above. Sift the flour, baking soda, and salt together; add these, along with the buttermilk, to the above. Divide the dough into several parts; roll each part into a long, inch thick snakelike shape; cut the snake at approximately half inch intervals. Arrange the nut-like cookies on an ungreased cookie sheet; bake at 325 degrees F. for 10 - 12 minutes, depending on whether you prefer softer or crunchy cookies. Yields 6 servings. Contributed to the FareShare Gazette by Joan; 17 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 820 Calories; 33g Fat (35.4% calories from fat); 15g Protein; 119g Carbohydrate; 5g Dietary Fiber; 79mg Cholesterol; 349mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pistachio Cranberry Orzo Recipe By : Barbara Spitzer, Lodi, CA Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup orzo 1 shallot -- finely chopped 2 teaspoons olive oil 2 teaspoons butter 1/4 cup pistachios -- chopped 1/4 cup dried cranberries 1/4 cup heavy cream 1/4 cup chicken broth 3 tablespoons Marsala wine -- or chicken broth 1 dash salt and pepper Cook orzo according to package directions. Meanwhile, in a nonstick skillet, sauté shallot in oil and butter for 1 minute. Add the pistachios; sauté for 1-2 minutes or until lightly browned. Stir in the cranberries, cream, broth and wine or additional broth. Cook over medium heat for 3-4 minutes or until thickened. Drain orzo; add to cranberry mixture. Season with salt and pepper. Serves 2. Source : "Cooking for 2, Fall 2006, p. 31-32" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2006" Start to Finish Time : "0:20" NOTES : This recipe was originally an entree with chicken and linguini. I keep changing the ingredients to go with whatever else I'm serving for dinner but my husband prefers this recipe. Tip. Extra orzo can be added to soups in place of other small-shaped pasta. 2nd Place winner in Pasta Pleaser contest from Barbara Spitzer, Lodi, CA Contributed to the FareShare Gazette by Bobbie; 13 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 20g Fat (61.6% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Praline Cheese Torte Recipe By : Carol Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese 1 garlic clove -- minced 1 tablespoon onion -- minced 4 tablespoons butter 1/4 cup dark brown sugar 1 teaspoon Worcestershire sauce 1/2 teaspoon whole grain mustard -- or Grey Poupon 1 cup pecans -- chopped fine Preheat oven to 350 degrees F. Blend cream cheese, garlic and onion. Press into a pie plate or shallow casserole dish. Melt butter and stir in remaining ingredients. Pour praline sauce over cheese. Bake until warm and bubbly (approximately 20 minutes.) Serve with crackers. NOTES : This is very delicious and a bit unusual. Your guests will ask for the recipe! Contributed to the FareShare Gazette by Carol; 15 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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