Recipes Included On This Page Baked Crab Quesadillas Black Bean & Roasted Red Pepper Soup Black Bean Soup Brie and Jalapeno Stuffed Shrimp Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Crab Quesadillas Recipe By : www.weloveseafood.com Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter or margarine 1/4 cup vegetable oil 1/2 cup chopped onion 2 jalapeno peppers, seeded and finely chopped 1 garlic clove, minced 1 pound lump crab meat, drained 1/4 cup mayonnaise 1 tablespoon chopped fresh cilantro 1 teaspoon salt 16 (8-inch) flour tortillas 1/3 cup shredded Monterey jack cheese with jalapeno peppers Combine butter and oil; set aside. In a medium saucepan over medium high heat, sauté onions, peppers, and garlic in 2 tablespoons reserved butter mixture, stirring constantly, until tender. Remove from heat. Gently stir in crab meat, mayonnaise, cilantro and salt. Place tortillas on baking sheets; brush 1 side of each tortilla with reserved butter mixture. Turn tortillas over and spread crab meat mixture over half of each tortilla; sprinkle with cheese. Fold in half. Bake at 475F for 4 minutes or until golden. Cut each tortilla into thirds. Serve warm. Serves: 8 as a main course, 16 as appetizers Contributed to the FareShare Gazette by Art; April 27, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 13g Fat (96.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 306mg Sodium. Exchanges: 0 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Black Bean & Roasted Red Pepper Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans black beans -- (15 oz.) drained and rinsed 1 jar roasted red peppers -- (24 oz.) 1 can diced Fire-Roasted Tomatoes -- (28 oz.) 1 cup bulgur wheat 4 cloves garlic 1 cup stock 1 teaspoon oregano 1 teaspoon salt 1 tablespoon sweet paprika 1 tablespoon sherry vinegar 1 pinch cayenne pepper -- big pinch For drizzling: good olive oil For garnish: chopped spinach (optional) Set a pot over medium heat and add all of the ingredients except for the vinegar, olive oil and spinach. When the liquid starts to bubble, reduce the heat to low, cover and let simmer for 30 minutes. If you're using an immersion blender, pulse the soup until there aren't any large chunks of tomato or red pepper. Stir in the vinegar, then taste and adjust the seasoning as needed. Serve with a good drizzle of olive oil and a small handful of chopped spinach. Makes 6 servings. I use an immersion blender to puree the soup a bit when it's done. If you don't have one, or don't want to use your standard blender or food processor, just chop the roasted red pepper before you start. The texture will be more like a chunky chili, but the flavors will be just as good. Black beans and roasted red peppers compliment each other perfectly. A little cumin, cayenne, sweet paprika and sherry vinegar make this soup a little spicy, a little tangy, a little earthy. It just goes to show that you'll always have a great tasting and healthy meal on hand if your pantry is well stocked. Cuisine: "Mediterranean" Source: "BITCHIN' CAMERO dot com" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa Babi; April 18, 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 1g Fat (3.7% calories from fat); 14g Protein; 42g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 359mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Black Bean Soup Recipe By :Mary Buhl, Dulutah, GA Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 34 cups chopped celery 1 medium onion -- chopped 3 garlic cloves -- minced 1 tablespoon canola oil 3 14 1/2 ounce cans chicken broth 2 15 1/2 ounce cans black beans -- rinsed and drained 16 ounces salsa -- (1 jar) 1 cup cubed cooked chicken breast -- 1/2-inch cubes 1 cup cooked long grain rice 1 tablespoon lime juice 1 teaspoon ground cumin In a large saucepan, sauté celery, onion and garlic in oil until tender. Stir in remaining ingredients; heat through, Yield: 10 servings (2 1/2 quarts) Approximate nutritional values: Per 1 cup: 155 calories, 3 g fat, trace sat fat, 12 mg. cholesterol, 965 mg sodium, 20 g carbohydrate, 6 g fiber, 11 g protein Diabetic Exchange: 1 1/2 meat, 1 starch Source: "The Best of Country Cooking - 2004" S(MasterCook formatting by): "Bobbie" NOTES : Salsa and cumin add just the right zip to this thick, hearty soup. "I like to serve it with corn bread," comments Mary. Bobbie's Note: Sooo easy! And this was a wonderful soup. I will definitely make it again. I cut this in half and got 4 main dish servings. Contributed to the FareShare Gazette by Bobbie; 16 April 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 4g Fat (8.3% calories from fat); 25g Protein; 74g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 949mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Brie and Jalapeno Stuffed Shrimp Recipe By : Arnaud's, Modified Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brie Filling: 10 Ounces Brie Cheese, rind removed 5 Ounces Cream Cheese 6 Ounces Bacon, fried and crumbled 24 Fresh Jalapeno peppers 1 Ounce Salt Shrimp: 5 Pounds Jumbo Shrimp, (10/15) 2 Cups All-Purpose Flour 2 Cups Egg Wash 2 Cups Bread Crumbs, Fine 1/2 Cup Parsley, Chopped 1 Tablespoon Kosher Salt Brie Filling: Cut Brie and Cream Cheese into 1-inch pieces. Place in a food processor bowl. Mince cooked bacon very fine. Split Jalapeno peppers, remove pulp and seeds, and dice very fine. Add the bacon, peppers, and salt to the cheese in the food processor bowl and blend until smooth. Transfer to a pastry bag and reserve until ready for use. Shrimp: Peel shell away from the shrimp body, leaving the tail intact. Cut a small incision in the top side of the shrimp, creating a pocket for the filler. Pipe the Brie Filling into the pocket of the shrimp. Place the shrimp on a parchment-lined sheet pan. Place the shrimp in the freezer for one hour to stiffen for breading process. In a separate bowl, mix the bread crumbs, parsley and kosher salt. Set aside. Roll the shrimp in flour by holding the tail. Do not flour the tail. Roll the shrimp in egg wash by holding the tail. Do not egg wash the tail. Roll the shrimp in bread crumb mixture by holding the tail. Do not bread the tail. Lay shrimp on a baking pan; flash freeze for two hours prior to frying. Fry for 15 minutes at 350F. Makes 6 main dish servings or 60-70 individual appetizer pieces. From Chile Magazine, April/May 2011. Contributed to the FareShare Gazette by Art; April 19, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 9g Fat (33.6% calories from fat); 6g Protein; 32g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 2842mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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