Recipes Included On This Page Balsamic Roasted Portobello with Brie BBQ Ranch Salad Beer Marinade for Beef Black Bean Chilaquiles with Smoky Chipotle Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Balsamic Roasted Portobello with Brie Recipe By : Clark Street Grill Serving Size : 6 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chopped garlic 2 fresh thyme sprigs -- chopped 2 tablespoons granulated sugar 1/4 cup olive oil 1 cup balsamic vinegar -- divided 6 portobello mushrooms -- each about 3 inches in diameter, stems and gills removed 12 ounces brie cheese Salt Freshly cracked black pepper 6 cups baby greens -- (mesclun mix) 4 tablespoons Italian dressing -- to 6 T Shaved asiago cheese to taste -- for garnish Combine garlic, thyme, sugar, oil and 1/4 cup vinegar in a bowl or sealable plastic bag. Add mushroom caps; toss gently to coat with marinade. Marinate at least 1 hour, or up to 24 hours. Place remaining 3/4 cup balsamic vinegar in a small pot; cook over medium heat until reduced to 2 tablespoons, about 15 minutes. Set aside. Preheat oven to 375 degrees F. Remove mushrooms from marinade; fill caps with brie. Season lightly with salt and pepper. Bake 10 to 12 minutes or until cheese is bubbling. Place each mushroom in the center of a small plate. Toss greens with dressing. Use dressed greens to cover cheese-filled mushrooms. Drizzle with balsamic syrup; top with asiago. Yields 6 servings. Author : Clark Street Grill. Source: St. Louis Post Dispatch. Formatted by Chupa Babi: 06.06.-08 Contributed to the FareShare Gazette by Chupa; 11 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 10g Fat (54.2% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * BBQ Ranch Salad Recipe By : Kim Pohlman, Coldwater, OH Serving Size : 2 Preparation Time :0:10 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cubed cooked chicken breast 3/4 cup canned kidney beans -- rinsed and drained 1 small tomato -- chopped 1/3 cup frozen corn -- thawed 2 tablespoons chopped red onion 1/4 cup ranch salad dressing 1 tablespoon barbecue sauce 1 1/2 cups torn romaine In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad. Serves 2. Source : "Cooking for 2, Summer 2006, p." S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2006" T(Chilling Time) : "0:30" NOTES : "High in protein and low in fat, this scrumptious salad has become one of my husband's and my favorite, simple and quick meals," writes Kim. Bobbie's Note: This was a very good salad and a bit different than other chicken salads I have made. I used fresh corn off the cob, cooked lightly rather than frozen. Contributed to the FareShare Gazette by Bobbie; 23 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 17g Fat (52.2% calories from fat); 8g Protein; 27g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol; 732mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Beer Marinade for Beef Recipe By : Serving Size : Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces beer -- 2 cans or bottles 2 teaspoons salt 1/2 cup olive oil 1 teaspoon cayenne pepper 1 tablespoon red wine vinegar 1 tablespoon prepared horseradish 1 teaspoon onion powder 2 tablespoons lemon juice 1 teaspoon garlic powder Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. NOTES. Great on venison, too. Rating : 4 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 21 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Black Bean Chilaquiles with Smoky Chipotle Recipe By : Rick Bayless adapted by Sue Serving Size : 4 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beans: 8 ounces dried black beans -- cleaned 6 cup chicken broth -- or beef or water 1/2 medium white onion -- coarsely chopped 4 garlic cloves -- peeled and coarsely chopped 1/2 cup fresh cilantro -- divided 2 tablespoons chipotles in adobo [3 chilies and 2 teaspoons sauce] 1 teaspoon salt Chilaquiles: 8 ounces tortilla chips -- preferably ones that are not too thin 1/2 cup sour cream -- thinned with a little milk 1/4 cup Queso Anejo -- crumbled or use dry feta or parmesan 1 small avocado -- in 1/2-inch cubes [for garnish] The Beans: Rinse the beans, then scoop into a medium (4 quart) pot. Add 5 cups of the broth, onion, garlic and 1/4 cups cilantro. Cut the chipotle chilies in half, scrape out the seeds (discard) and slice into thin strips. Add 1/3 of the chilies and sauce to the beans (reserving the remainder). Bring the beans to a boil, then simmer, partially covered, over medium to medium low heat until the beans are thoroughly tender, about 2 hours. In batches in a food processor or loosely covered blender, puree the bean mixture with all the cooking liquid; transfer to a large (10- to 12-inch) skillet. Stir in enough of the remaining broth or water to bring the bean sauce to the consistency of a thin cream soup. Taste and season with salt, if it needs it. The Chilaquiles: Bring the black bean sauce to a boil over medium heat. Add the tortilla chips, 2 tablespoons cilantro and another third of the chipotle chilies and sauce. Stir to coat the chips well, then rapidly boil over medium high heat, stirring frequently, until the chips have softened (but still retain a little chewiness) and the sauce has reduced to a medium consistency, 2 to 3 minutes for thinner chips and 4 to 5 minutes for thicker chips. Scoop the chilaquiles onto a warm, deep serving platter (a 10-inch deep pie plate or small Mexican cazuela works well). Drizzle with the cream, sprinkle with queso aņejo and the remaining chipotles and sauce, dot with avocado and lastly, strew with remaining 2 tablespoons chopped cilantro. Serve immediately. NOTES. Bayless uses 4 sprigs of epazote instead of the cilantro. Add 1 sprig to the bean liquid; the leaves from 2 sprigs when you puree the beans and the leaves from the last sprig, chopped, as garnish. I served the chilaquiles in soup bowls with sour cream, chopped cilantro and queso aņejo on top of each serving. I usually add a handful of fresh spinach before adding the chips, too. Publication : Rick Bayless's Mexican Kitchen. Page 206. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 22 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 718 Calories; 34g Fat (41.5% calories from fat); 28g Protein; 80g Carbohydrate; 14g Dietary Fiber; 21mg Cholesterol; 2096mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.