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FareShare Gazette Recipes -- May 2010 - S's

 

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Recipes Included On This Page

Salsa Braised Pork

Scallops Marie

Seared Scallops

Split Pea Soup

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* Exported from MasterCook *

Salsa Braised Pork

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless pork shoulder
1 can green enchilada sauce
1 jar salsa
[I use a 10-ounce can of Herdez Salsa Verde]

Preheat oven to 275 degrees F.

Place pork in oven-safe dish. Mix salsa and enchilada sauce and pour over
pork. Cover and bake for 4 hours.

Recipe Notes:

I cooked a larger, bone-in pork shoulder. I followed the prep directions
then cooked it on high for 3 hours then on low for 6 or 7.

I make a Mexican pulled pork for empanadas and/or burritos with the pork
and a mole.

Serves 10

Recipe By: Lisa S., Myrtle Beach, SC. Published in: FunnySpoon.com
 2009 FunnySpoon.com. All Rights Reserved

Printed from A Cook's Books -- Recipe management for Macintosh

Contributed to the FareShare Gazette by Sue; 7 May 2010.
www.fareshare.net



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Per Serving (excluding unknown items): 24 Calories; 1g Fat (38.9% calories from 
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 148mg 
Sodium. Exchanges: 1/2 Vegetable; 0 Fat.


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* Exported from MasterCook *

Scallops Marie

Recipe By : Doug
Serving Size :   Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound (250gms) large scallops
2 teaspoons butter
1/3 cup dry white wine
1 teaspoon srachia sauce or any hot Asian chile sauce
1 tablespoon corn starch, recipe called for flour
1/3 cup chopped coriander

With any frozen seafood, such as scallops or prawns, I soak them frozen in
salt water, using sea salt for at least a few hours. With the scallops I
soaked then for two hours then dried them in paper towels and let them dry
while I made the sauce. Then I dredged the scallops in corn starch, let sit
again for a few minutes while the pan heated. Put the butter in the pan,
added the scallops for a few minutes, then flipped them to other side and
browned on that as well. When browned on both sides, removed them and let
sit covered back of stove. The sauce was the wine with the hot sauce
simmered and then I added a small amount of wine to the left over corn
starch and used that to thicken the wine sauce. Then I added the reserved
hot scallops to the sauce and served them with steamed Jasmine rice and
stir fried baby bok choy, with hoisin sauce.

Marie said I out did myself! But then she always says that :-)!
It was a good dinner though!
Doug in BC

Contributed to the FareShare Gazette by Doug; 12 May 2010.
www.fareshare.net



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* Exported from MasterCook *

Seared Scallops

Recipe By : Jennie's "Supper Last Night"
Serving Size : 2 Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sea scallops
1/4 cup cornstarch
2 tablespoons olive oil
2 teaspoons butter

Dry scallops thoroughly by blotting with a paper towel; dust them
with a little cornstarch.

Heat a frying pan and add olive oil. When oil is hot add a teaspoon
of the butter, slip in the scallops and fry for 2 minutes. Turn
over the scallops gently and add the remaining butter; fry for an
additional two minutes. Remove from heat.

Contributed to the FareShare Gazette by Jennie; 17 May 2010.
www.fareshare.net

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Per Serving (excluding unknown items): 414 Calories; 19g Fat (42.4% calories from 
fat); 38g Protein; 20g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 406mg 
Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 3 1/2 Fat.


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* Exported from MasterCook *

Split Pea Soup

Recipe By : Don C
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups water
1/8 teaspoon garlic powder -- to taste
1 bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon black pepper
1/8 teaspoon jalapeno powder -- to taste
1 cup bacon -- diced
1 1/3 cups split peas
1 cup onion -- diced
1 stalk celery -- diced
1 carrot -- shredded

Put everything in a heavy pot, bring to a boil and simmer for about 1 1/4
hours or the peas are a puree.

Contributed to the FareShare Gazette by Don; 29 May 2010.
www.fareshare.net



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Per Serving (excluding unknown items): 394 Calories; 20g Fat (45.5% calories from 
fat); 23g Protein; 31g Carbohydrate; 12g Dietary Fiber; 34mg Cholesterol; 653mg 
Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

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