Recipes Included On This Page Shrimp & Tomato Linguine Toss Shrimp & White Bean Soup Shrimp Pasta Primavera Slow Cooker Challah Bread Pudding (3 pts) Southern Red Velvet Cake with Cream Cheese Frosting Spicy Venison Chili Stuffed Meatballs (Dave's) Super-quick Bailey's Chocolate Mousse Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Shrimp & Tomato Linguine Toss Recipe By : Louise Gilbert, Quesnel, British Columbia, Canada Serving Size : 3 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces uncooked linguine 1/3 pound uncooked medium shrimp -- peeled and deveined [or more] 2 garlic cloves -- minced 1 tablespoon olive oil 14 1/2 ounces fire-roasted diced tomatoes -- undrained (1 can) 2 teaspoons minced fresh basil -- or 1/2 teaspoon dried 1 dash pepper 1/2 cup crumbled feta cheese Additional minced fresh basil -- optional Cook linguine according to package directions. Meanwhile, in a large skillet, cook shrimp and garlic in oil over Medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil, cook and stir for 2-3 minutes or until heated through. Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil, if desired. Serves 3. Description: "$2.47 per serving" Source: "Simple and Delicious Magazine, December/January 2011" S(MC formatting by): "Bobbie" NOTES : Looking for lighter fare tonight? Pair this fast and flavorful pasta toss from Louise with salad and hot bread for a stress-free supper. Bobbie's Note: This was delicious! The mixture of flavors was wonderful. I did use precooked shrimp and just added them long enough to the oil and garlic to warm them. Contributed to the FareShare Gazette by Bobbie; 13 December 2010. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 10g Fat (80.2% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Shrimp & White Bean Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 medium onion -- finely chopped 3 cloves garlic -- minced 2 cans cannellini beans -- rinsed and drained 1 can tomatoes -- crushed (large) 1 teaspoon salt 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon pepper water fish bouillon clam juice 1/2 cup dry white wine 1 pound medium shrimp -- peeled and deveined Hot pepper sauce -- to taste 1/4 cup Italian parsley -- finely chopped In a large heavy soup pot over medium heat, heat olive oil. Add onion and garlic; sauté until soft but not browned. Stir in cannelloni beans, tomatoes, rosemary and pepper. In a small bowl, combine the hot water and the bouillon cube; stir until well combined and then pour into soup mixture. Add clam juice, white wine and hot pepper sauce to taste (be careful - remember you can always add more hot pepper sauce but you can't take it out). Bring soup just to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened. Just before serving time, add the shrimp; simmer approximately 2 to 3 minutes or until shrimp are opaque in center (cut to test). Stir in parsley. Remove from heat and serve in soup bowls. Note: I also added thyme and used cayenne since I don't really like the vinegar taste of hot sauce. I had some left over clams (canned) and used the liquid from the clams as well as the clams, added some left over fresh spinach and a handful of ditalini pasta. I didn't use the fish bouillon, it is always too salty). It turned out to be quite good. I served it with hot crusty bread and a glass of wine - the same wine I used in the soup. Contributed to the FareShare Gazette by Jennie; 19 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 560 Calories; 10g Fat (16.0% calories from fat); 47g Protein; 67g Carbohydrate; 17g Dietary Fiber; 173mg Cholesterol; 725mg Sodium. Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Shrimp Pasta Primavera Recipe By : Shari Neff, Silver Spring, MD Serving Size : Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces angel hair pasta 8 jumbo shrimp -- peeled and deveined 6 asparagus spears -- trimmed, cut in 2" pieces 12 garlic cloves -- minced 1/4 cup olive oil 1/2 cup sliced mushrooms 1/2 cup chicken broth 1 small plum tomato -- peeled, seeded and chopped 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes 1 tablespoon minced fresh basil 1 tablespoon minced fresh oregano 1 tablespoon minced fresh thyme 1 tablespoon minced parsley 1/4 cup grated Parmesan cheese Cook the pasta according to package directions. Meanwhile, in a large skillet, sauté the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink. Add the mushrooms, broth, tomato, salt and red pepper flakes. Simmer uncovered for 2 minutes. Drain the pasta. Add the pasta and seasonings to the skillet. Toss to coat. Sprinkle with Parmesan. Serves 2. Source: "Taste of Home, February/March 2004, p. 30" Copyright: "2004, Reiman Publications" NOTES : "They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally special. This well-seasoned pasta dish has lots of flavor...and it won't hurt your budget," writes Shari. Bobbie's Note: This was a WONDERFUL dish. I would make it for company, doubling the recipe. I only had 4 stalks of asparagus so added about 1/4 cup of frozen peas. Contributed to the FareShare Gazette by Bobbie; 7 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Slow Cooker Challah Bread Pudding (3 pts) Recipe By : Everything Healthy Slow Cooker Cookbook by Rachel Rappaport Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cubed challah 1/3 cup dried tart cherries -- or cranberries 2 1/3 cups fat-free evaporated milk 2 eggs 1/3 cup dark brown sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg Spray a 4-quart slow cooker with cooking spray. Add the bread cubes and dried fruit. Stir. In a medium bowl, whisk the evaporated milk, eggs, brown sugar, vanilla, cinnamon, ginger and nutmeg. Pour over the bread crumbs and dried fruit. Cook for 5 hours on low or until the pudding no longer looks liquid. Serves 10 AuthorNote: This slimmed-down bread pudding is a wonderful way to use up leftover, even slightly stale, challah. Breaking Bread: It is important to cut the bread used for bread pudding into uniform 1-inch to 2-inch cubes for maximum absorption and distribution of liquid. Slightly stale bead cuts easily and can be used in bread puddings or stuffing. Bread cubes can even be frozen for future use. NOTES : Cooker: 4-quart Cooking Time: LOW for 5 hours Description: "3 pts" Source: "Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa; 31 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 1g Fat (10.1% calories from fat); 6g Protein; 18g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Southern Red Velvet Cake with Cream Cheese Frosting Recipe By : Down Home with the Neelys Serving Size : Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Cake: Nonstick vegetable cooking spray, for pans 2 tablespoons unsweetened cocoa powder, plus more for dusting 5 cups cake flour (not self-rising) 2 teaspoons kosher salt 3 cups sugar 3 cups canola oil (Editor's note: That's 1 cup per cake layer!) 4 large eggs 4 tablespoons red food coloring (one 2-ounce bottle) 2 teaspoons pure vanilla extract 2 cups well-shaken buttermilk 1 tablespoon baking soda 5 teaspoons distilled white vinegar 1 recipe Cream Cheese Frosting (recipe follows) For the Cream Cheese Frosting: 24 ounces cream cheese, softened 5 cups confectioners' sugar 1 1/2 cups unsalted butter, softened 1 1/2 teaspoons vanilla extract For the Cake: Preheat the oven to 350F. Generously spray three 9-by-2-inch round cake pans with nonstick cooking spray, and line with parchment paper. Spray the lining; dust with cocoa, tapping out any excess. Set aside. Whisk together the flour, salt and cocoa in a medium bowl; set aside. Mix the sugar and oil at a medium speed in the bowl of an electric mixer fitted with a paddle attachment until combined. Add the eggs, one at a time; mix well after each addition. Mix in the food coloring and vanilla. Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition. Scrape down the sides of bowl as needed. Stir together the baking soda and vinegar in a small nonreactive bowl. Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds. Divide the batter equally among the pans. Tap the pans on the counter to remove bubbles. Bake until cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes. Cool the pans on a rack for 5 minutes. Invert the cakes onto wire racks to cool completely. To assemble, place one layer top-side down on a cake stand. Using an offset spatula, spread with a 1/4-inch thick layer of frosting. Repeat with remaining layers. To frost the top and side of the cake, work from the center toward and over the edge, making sure to coat evenly. The cake can be stored in the refrigerator for up to 1 week. For the Cream Cheese Frosting: In a standing stand mixer fitted with a paddle attachment, or with a handheld electric mixer in a large bowl, mix the cream cheese and butter at a low speed until incorporated. Add the sugar and vanilla. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes. The frosting may be stored in the refrigerator for 3 days. Notes from Gina: Red Velvet Cake is beloved throughout the South. It's sweet and moist, with a deep-crimson hue that comes from the addition of red food coloring to the cake batter. In the old days, folks used red beets or red cabbage to dye their cakes! Red Velvet is a buttermilk cake, which is one of the reasons it's so popular with children (that, and the traditional cream cheese frosting). It's red and white, but it tastes black and white, and it's always a stunner when you cut into one. Making someone a layer cake is an investment. It takes time, hon. But it's also a beautiful, loving gesture, and nicer than any present you can buy. This sexy cake is easier than you might think to assemble, and the results are sure to steal the show at any party. Contributed to the FareShare Gazette by Art; 12 December 2010. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Spicy Venison Chili Recipe By : Outdoor Life: Chef Walter Bundy Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds wild venison ground 3 tablespoons peanut oil 1/2 stick unsalted butter 1/2 pound thick cut bacon, diced 1 Vidalia onion chopped 7 cloves garlic, minced 5 jalapeno peppers, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 cup red wine 1 can black beans (16 oz) 1 can red kidney beans (16 oz) 1 can white kidney beans (16 oz) 1 can whole kernel corn, drained (16 oz) 2 cans green chilies (4 oz) 1 can whole plum tomatoes (16 oz) 1 can crushed tomatoes (16 oz) 1/2 cup tomato paste 3 tablespoons cumin 2 tablespoons oregano 3 tablespoons chile powder 1 teaspoon coriander 1 teaspoon cayenne 1 tablespoon smoked paprika 2 tablespoons Tabasco 2 tablespoons Worcestershire 2 tablespoons honey Salt and black pepper, to taste Heat a sauté pan over high heat. Add peanut oil and brown venison with the bacon until it reaches a deep, dark, mahogany color. Season the meat with salt and pepper. Add the butter, onions, garlic and peppers. Cook until softened. Drain. Put the sautéed venison, onion and garlic into a large crock pot; add all the remaining ingredients. Stir. Cook for about 3 hours on high then turn down the crock pot to low. Continue cooking for several more hours, stirring occasionally. Thin with water as needed or leave thick. Serve with good, old fashioned cornbread, sour cream, grated cheddar and fresh chopped cilantro. Note: The jalapenos can be deseeded or not, depending on how hot you want your chili [I suggest to not deseed if you can stand the heat]. Contributed to the FareShare Gazette by Art; 14 December 2010. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 15g Fat (68.1% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 205mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Stuffed Meatballs (Dave's) Recipe By : David Hatfield Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 4 slices whole wheat bread Beef broth Stuffing seasoning 1 stalk celery -- finely chopped 1/2 small onion -- finely chopped 1 egg -- beaten lightly 1 can cream of mushroom soup 2 tablespoons catsup 2 teaspoons Worcestershire sauce Salt and Pepper to taste Heat oven to 350 degrees F. Dice bread into small cubes. Add celery, onion and seasoning. Add enough beef broth to moisten. Combine beef, egg, salt and pepper. Divide ground beef into 6 equal parts. Flatten into circles (very thin). Place bread stuffing on each circle and mold ground beef around, forming a ball. Place in baking dish and top with 1 can of cream of mushroom soup mixed with 2 tablespoons catsup and 2 teaspoons Worcestershire sauce. Bake at 350 degrees F for 1 hour or until meat balls are done. Serves 2 or 3. Note: You can substitute chicken or turkey for the beef and/or rice for the bread. If you do, use chicken broth to moisten. Served with a garden salad and a vegetable it makes a good meal. Contributed to the FareShare Gazette by David; 29 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 976 Calories; 70g Fat (64.3% calories from fat); 48g Protein; 39g Carbohydrate; 5g Dietary Fiber; 300mg Cholesterol; 1246mg Sodium. Exchanges: 2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 10 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List   * Exported from MasterCook * Super-quick Bailey's Chocolate Mousse Recipe By : Lights Out by Jenny White Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces bittersweet chocolate -- (50 g) 1/2 cup Mascarpone cheese -- (125 g) 3 tablespoons Bailey's Irish Cream liqueur -- (45 mL) Break the chocolate into pieces and place into a heat-proof bowl or the top of a double boiler. Melt the chocolate over gently simmering water; stir occasionally. Set aside to cool slightly. Meanwhile beat together the Mascarpone and the liqueur in a bowl until smooth and creamy. Stir in the slightly cooled chocolate. Chill for at least 30 minutes before serving. Author's Tip: "To make a really indulgent Bailey's sundae, layer spoonfuls of the set mousse and scoops of chocolate and vanilla ice cream in a tall glass, then sprinkle chopped toasted nuts over the top and serve immediately." From Lights Out by Jenny White; Octopus Publishing; 2005. MC format by Hallie. Untried (but only because I never seem to have Irish Cream liqueur in the house). <G> Contributed to the FareShare Gazette by Hallie; 16 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 29g Fat (82.6% calories from fat); 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 21mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 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.