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FareShare Gazette Recipes -- February 2010 - B's
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* Exported from MasterCook * Bacon and Butternut Pasta Recipe By : Cooking Light Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 teaspoons salt -- divided 8 ounces uncooked fettuccine 2 bacon slices 2 tablespoons butter 3 cups cubed peeled butternut squash -- (1/2-inch) 2 garlic cloves -- minced 1/2 cup crumbled blue cheese -- (2 ounces) 1/2 cup sliced green onions 1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, reserve 1/3 cup cooking liquid. 2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions. Yields 4 servings (serving size: 1 cup). Cooking Light Magazine Contributed to the FareShare Gazette by Art; 27 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 12g Fat (80.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 2079mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Blue Cheese-Stuffed Chicken with Buffalo Sauce Recipe By : Cooking Light Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup crumbled blue cheese -- (2 ounces) 1 tablespoon reduced-fat sour cream 1 teaspoon fresh lemon juice 1/8 teaspoon freshly ground black pepper 4 skinless boneless chicken breast halves [6 ounces each] 1/4 cup all-purpose flour 2 tablespoons 2% reduced-fat milk 1 large egg -- lightly beaten 1 cup panko -- (Japanese bread crumbs) 1 1/2 tablespoons butter -- divided 6 tablespoons finely chopped roasted red bell peppers -- drained [bottled] 2 teaspoons water 1 teaspoon Worcestershire sauce 1 teaspoon minced fresh garlic 1/2 teaspoon hot sauce 1. Preheat oven to 350F. 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets. 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture and panko. 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done. Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan. 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, stir in hot sauce. Serve sauce with chicken. Yields 4 servings (serving size: 1 breast half and about 4 teaspoons sauce) Cooking Light Magazine Click here to see photos of our efforts to make this dish: Blue Cheese-Stuffed Chicken with Buffalo Sauce * Exported from MasterCook * Boneless Buffalo Wings Recipe By : EatingWell Magazine Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons nonfat buttermilk 3 tablespoons hot pepper sauce -- divided 3 tablespoons distilled white vinegar -- divided 2 pounds chicken tenders 6 tablespoons whole-wheat flour 6 tablespoons cornmeal 1/2 teaspoon cayenne pepper 2 tablespoons canola oil -- divided 2 cups peeled carrot sticks 2 cups celery sticks Blue Cheese Dressing Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture). Sprinkle both sides of the chicken with cayenne. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Blue Cheese Dressing. Active Time: 30 Minutes Total Time: 40 Minutes Yield: 8 servings (2 "wings", 1/2 cup vegetables & 2 tablespoons dressing each) Notes: Sink your teeth into these spicy chicken breast tenders instead of the traditional, skin-on buffalo wings. We've dramatically cut the saturated fat and sodium in this Super Bowl party favorite and added a generous serving of crunchy vegetables. Contributed to the FareShare Gazette by Art; 3 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 5g Fat (21.7% calories from fat); 27g Protein; 10g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 345mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Breaded Pork Chops #3 Recipe By : Sally Fausch, Dunnellon, FL Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 tablespoon barbecue sauce 1/3 cup dry bread crumbs 2 teaspoons grated Parmesan cheese 1/4 teaspoon dried oregano 1/8 teaspoon lemon-pepper seasoning -- (1/8 to 1/4) 1/8 teaspoon onion salt 2 bone-in pork chops -- (3/4 inch thick) In a bowl, combine egg and barbecue sauce; mix well. In another bowl, combine bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with bread crumb mixture. Place in a greased 8-inch square baking dish. Cover and refrigerate for 2 hours. Bake, uncovered, at 325F for 1 hour or until juices run clear. Yield: 2 servings. Source: "Taste of Home Magazine, March-April 1999, p. 10" NOTES : This baked entree is perfect for a chilly day and comes from Sally. Shown served with Parmesan Baked Tomatoes and Italian-Style Rice. Bobbie's Note: This was a very tasty way to fix pork chops. Very flavorful. Contributed to the FareShare Gazette by Bobbie; 11 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 4g Fat (30.9% calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 385mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. |
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