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FareShare Gazette Recipes -- December 2010 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Chicken Salad with Grapes & Apples

Chicken, Andouille and Shrimp Jambalaya

Creole Seasoning Blend

Chocolate and Orange Pecan Shortbreads

Cold Vegetable Pizza

Crab Cakes (Jennie's)

Cranberry Loaf Cake

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* Exported from MasterCook *

Chicken Salad with Grapes & Apples

Recipe By : grocery store pamphlet
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-12 Dec 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup 1% plain yogurt -- (125 mL)
1/4 cup light mayonnaise -- (60 mL)
2 tablespoons chopped fresh tarragon leaves -- (30 mL)
2 tablespoons chopped green onion -- (30 mL)
1 teaspoon cider vinegar -- (5 mL)
1/4 teaspoon salt -- (1 mL)
1/4 teaspoon pepper -- (1 mL)
2 cups chopped poached chicken breast -- (500 mL)
or turkey breast
1 1/2 cups chopped apple, unpeeled -- (375 mL)
1 cup seedless red grapes, halved -- (250 mL)
1/2 cup thinly sliced celery -- (125 mL)
6 cups mixed baby greens -- (1.5 L)
[about half a 312g package or about 6 ounces]
1/4 cup toasted walnut halves, chopped -- (60 mL)

Blend the yogurt, mayonnaise, tarragon, onion, vinegar, salt and pepper
until well combined.

Add the chicken, apple, grapes and celery; toss to coat evenly. Adjust
seasonings to taste.

Spoon the salad over the mixed greens. Sprinkle with the walnuts and serve.

Hallie's comment: Although this recipe calls for fresh tarragon it may not
be available everywhere and while dried tarragon is OK I think a bit of
finely chopped fresh fennel might work very well here as a substitute -
might even be better than the tarragon actually.

From a Sobey recipe pamphlet. MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 16 December 2010.
www.fareshare.net

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Per Serving (excluding unknown items): 36 Calories; 3g Fat (69.2% calories from 
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 
208mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other 
Carbohydrates.


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* Exported from MasterCook *

Chicken, Andouille and Shrimp Jambalaya

Recipe By : Emeril Lagasse, modified by Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories : Volume 13-12 Dec 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons canola oil, or more as necessary
4 pounds chicken, cut into pieces *
1 1/2 teaspoons Creole Seasoning, plus more
for seasoning chicken and shrimp **
1 pound andouille sausage, cut into bite-sized pieces
2 large onions, finely chopped
5 medium ribs celery, finely chopped
1 red bell pepper, seeded and finely chopped
1 bunch scallions, tops separated from bottoms, both chopped
10 cloves garlic, pressed or minced
1 small can tomato paste
1 can (4 ounces) chopped green chilies, drained
1 teaspoon dried thyme, crumbled
2 bay leaves
1 teaspoon salt, or to taste
Generous amount of freshly ground black pepper, to taste
1/2 teaspoon Louisiana hot sauce, or to taste
4 cans chicken stock, more if necessary
2 cups fresh tomatoes, chopped
4 cups long grain rice
2 pounds jumbo shrimp, peeled and deveined
1 cup chopped fresh parsley

* I used about 2 pounds of boneless, skinless chicken thighs and 2 pounds
of boneless, skinless chicken breasts.

** Don't have Creole Seasoning? There is a recipe at the end of this
description.

In a very large, heavy Dutch oven or stovetop casserole, heat the oil over
high heat. Season the chicken with the Creole Seasoning on all sides. Add
the chicken pieces to the hot pan, in batches if necessary; sauté until
browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large
bowl and set aside.

Add the sausage to the drippings in the pan, reduce the heat to medium
high; sauté, stirring frequently, until sausage is browned on all sides, 4
to 5 minutes. Remove the sausage with a slotted spoon and transfer to the
bowl with the chicken.

Add the onions, celery, bell pepper, chopped scallion bottoms and garlic;
sauté over medium heat until vegetables are tender, about 5 minutes.

Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons
Creole Seasoning, tomato paste, canned chilies, thyme, bay leaf, salt,
pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well
to mix. Cover pan, reduce heat to low and cook for 45 minutes or until the
chicken is very tender and the broth has absorbed the flavors of the
sausage and seasonings.

Increase the heat to high and add the rice and chopped green onion tops.
Stir well and bring to a boil. Immediately reduce the heat to low and
simmer, covered, for about 20 minutes, until the rice is cooked and has
absorbed all the liquid.

Season the shrimp with Creole Seasoning. Sauté the shrimp in a separate pan
until just turning pink, about 4 - 5 minutes depending on size. Remove the
Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove
the bay leaves and gently stir in the seasoned shrimp and parsley. Let
stand for 15 minutes, covered, before serving.

Yield: 12 servings
 

Creole Seasoning Blend:

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano, crushed
2 tablespoons dried basil, crushed
1 tablespoon dried thyme
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
5 tablespoons paprika
1 tablespoon salt, or more to taste

In a small bowl, combine onion powder, garlic powder, oregano, basil,
thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store
in an airtight container.

Note: Prepared by Art on December 8, 2010. With added hot sauce at the
table, this was met with rave reviews and was enough for two nights. We did
add more broth when it was warmed up.

Contributed to the FareShare Gazette by Art; 12 December 2010.

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* Exported from MasterCook *

Chocolate and Orange Pecan Shortbreads

Recipe By : Amy Tong, Carson, CA, Holiday Cookie Contest
Serving Size : 24 Preparation Time :0:00
Categories : Volume 13-12 Dec 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unsalted butter
1 cup sugar
2 tablespoons grated orange rind
1 teaspoon vanilla extract
2 teaspoons orange extract
3 1/2 cups Gold Medal all-purpose flour
1/4 teaspoon salt
1 1/2 cups finely chopped pecans
1 cup miniature semisweet chocolate chips

Heat oven to 350 F.

In a large bowl beat butter and sugar with electric mixer on Medium speed
until combined. Beat in orange rind, vanilla and orange extracts. On low
speed beat in flour and salt. Stir in pecans and chocolate chips.

Divide dough in half, shape into 2 flat discs. Wrap 1 disc in plastic wrap.

On lightly floured surface roll unwrapped dough to about 1/4 inch thick.
Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into
desired shapes). On ungreased cookie sheet place cookies about 1/2 inch
apart. Repeat with second disc.

Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie
sheet to cooling rack.

Source: "Betty Crocker #258 - Christmas Cookies, December 14, 2010"
S(MC Formatted by:): "Bobbie"
Yield: "24 to 30 cookies"
Start to Finish Time: "2:15"

NOTES : Top: Don't use too much flour on your work surface when rolling the
dough, as it could affect the texture of the baked cookies.

Bobbie's Note: These are absolutely delicious. They took some time but
didn't stick when rolled out. I did find that rolling them a little less
than the 1/2 inch thick suggested gave better results.

Contributed to the FareShare Gazette by Bobbie; 20 December 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 135 Calories; 11g Fat (75.0% calories from 
fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 24mg 
Sodium. Exchanges: 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.


Back to Recipe List
 
 
 
 
 

* Exported from MasterCook *

Cold Vegetable Pizza

Recipe By : Candice Valencia
Serving Size :   Preparation Time :0:00
Categories : Volume 13-12 Dec 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cans Pillsbury Crescent rolls
16 ounces Cream cheese
1 1/2 cups finely shredded cheddar
2/3 cup mayonnaise
1 package dry ranch dressing mix
Assorted fresh veggies, enough to cover *

* zucchini, green onions, tomatoes (seeds and pulp removed), broccoli
(chopped fine), cauliflower (chopped fine)

Spread crescent roll dough in one lightly greased baking sheet. Press seams
together. Bake 15 minutes at 350F.

Mix together cream cheese, mayonnaise and ranch dressing mix; spread over
cooled crust. Place raw vegetables on top. Chill.

Notes: Mine. Made for my Brunswick Seniors class party 12/21/2010.

Contributed to the FareShare Gazette by Candice; 23 December 2010.
www.fareshare.net



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* Exported from MasterCook *

Crab Cakes (Jennie's)

Recipe By : Cuisine Mar/Apr 1998
Serving Size : 10 Preparation Time :0:00
Categories : Volume 13-12 Dec 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- melt in sauté pan
1/3 cup red pepper -- diced
1/3 cup celery -- diced
1/3 cup yellow onion -- diced
1/2 cup dried bread crumbs
1/4 cup scallions -- minced
1/4 cup mayonnaise
1 egg
2 tablespoons minced parsley
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons Old Bay Seafood seasoning
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon Tabasco sauce
1 pound lump crabmeat -- (3 cups)

Melt butter in sauté pan. Add the red pepper, onion, celery and saute 5
minutes or until tender. Cool slightly.

Combine this mixture with remaining ingredients, except crab. Gently pick
through crabmeat for any pieces of shell.

Use your fingers to carefully blend the crab into the seasoned breadcrumb
mixture. This preserves the large pieces of crab.

Gently pack crab mixture about 1-inch thick into a 2 1/2-inch ring. Don't
pack tightly. Chill the refrigerator for at least one hour.

Broil the cakes for 3-4 minutes or until browned. Turn them over, gently
holding cakes with your fingers so they don't fall apart. Finish broiling
the other side for 3-4 minutes. Paint plates with chipotle Rémoulade.

Yield: "10 crab cakes"

NOTES : Serve these crab cakes with chipotle Rémoulade or with poached eggs
and red pepper sauce. Garnish with chives. In order to make wilted chives
stand up, thread with thin spaghetti. Use lime wedge also.

Jennie's comments. "I was reading a recipe for crab cakes for appetizers
for New Year's Eve and as usual was reading the reviews of the recipe and
figured, "why bother, mine are better anyway"!

So, here is the recipe I start with and then change it to suit me. I don't
broil the crab cakes, I bake them. For those with sea food allergies I
often substitute tuna for the crab and it is equally enjoyable. If they
are appetizer servings, I make small balls instead of cakes (and for more
formal dinners serve them on Asian soup spoons). I will include my own
sauce recipe (Pomegranate Caper Sauce) instead of that called for in the 
original recipe."

Contributed to the FareShare Gazette by Jennie; 29 December 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 124 Calories; 9g Fat (65.7% calories from 
fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 341mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 
Other Carbohydrates.


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* Exported from MasterCook *

Cranberry Loaf Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 13-12 Dec 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped cranberries
1 cup raisins
1/2 cup chopped walnuts
1 tablespoon orange zest
1 egg -- beaten
1 cup orange juice
1/3 cup vegetable oil

In a large bowl, mix together flour, crumbs, brown sugar, baking powder and
salt. Stir in cranberries, raisins, nuts and orange rind. Add beaten egg,
orange juice and oil. Stir until blended.
Scrape into a greased 9- by 5- by 3-inch loaf pan.

Bake in a preheated 350 degrees F oven for 1 hour, or until inserted
toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a
wire rack to cool completely.

Serves 12.

Wrap tightly to freeze. Let come to room temperature before slicing and
serving.

Approximate nutritional values
Per serving: 251 calories; 11 g fat (1 g saturated fat; 39 percent calories
from fat); 37 g carbohydrates; 18 mg cholesterol; 241 mg sodium; 4 g
protein; 2 g fiber.

Source: "Kate Lawson, Detroit News Food Writer"
S(Formatted by Chupa Babi): "Dec 2010"
Yield: "1 loaf"

Contributed to the FareShare Gazette by Chupa; 15 December 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 244 Calories; 10g Fat (36.8% calories from 
fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 224mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1/2 Other 
Carbohydrates.

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