Recipes Included On This Page Scallops in Red Curry Sauce (Choo Chee Hoy Phat) Sour Cream Rhubarb Crumb Pie Southwest Pasta Skillet Spicy Basil Chicken (from cooking school) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Scallops in Red Curry Sauce (Choo Chee Hoy Phat) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coconut cream 1 tablespoon red curry paste 1 tablespoon palm sugar 1 tablespoon fish sauce 1 cup coconut milk 10 Kaffir lime leaves -- spines removed 1 tablespoon vegetable oil 1/4 pound sea scallops 1 handful Thai basil leaves -- plus sprigs for garnish 1 fresh red chili -- seeded and finely sliced In a wok or saucepan over medium-high heat, bring the coconut cream to a gentle boil. Adjust the heat to maintain a gentle boil and cook, stirring continuously, until tiny beads of oil appear on the surface, 5-8 minutes. Add the curry paste and fry gently, stirring constantly, for about 2 minutes. Add the palm sugar and fish sauce and stir for a few seconds. Add the coconut milk and limes leaves and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a frying pan over medium-high heat, warm the vegetable oil. While the oil is hearing, pat the scallops dry with paper towels. When the oil is hot, add as many of the scallops as will fit in a single layer. Let brown, undisturbed for about 1 minute. Using tongs, turn the scallops over and brown on the second side, about 1 minute. Transfer to a plate. Repeat with the remaining scallops. When the sauce thickens to a creamy consistency, taste and adjust with curry past, palm sugar and fish sauce. Add the scallops and basil leaves and stir to heat thoroughly. Transfer to a serving platter and garnish with the chili slices and basil sprigs. Cuisine: "Thai Food" Contributed to the FareShare Gazette by Jennie; 7 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 29g Fat (82.2% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 6 Fat; 0 Other Carbohydrates. BACK TO JENNIE'S KITCHEN PHOTO Back to Recipe List * Exported from MasterCook * Sour Cream Rhubarb Crumb Pie Recipe By : Marilyn Furnia Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rhubarb 1 1/2 cups sugar 1/3 cup flour, all-purpose 1 cup sour cream, light 1/2 cup flour 1/2 cup brown sugar 1/2 cup butter -- softened 10 inch pie shell -- unbaked Cut rhubarb and mix with strawberries if desired. Place in a 10-inch unbaked pie shell. Combine sugar, flour and sour cream, pour over the top of the rhubarb. Mix together the flour, brown sugar and butter to make crumbs. Sprinkle over the top of the pie. Bake at 450F for 15 minutes. Reduce heat and bake at 350F for an additional 30 minutes or until the pie is set. Contributed to the FareShare Gazette by Jennie; 2 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1082 Calories; 58g Fat (48.2% calories from fat); 13g Protein; 129g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 1271mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Fruit; 11 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Southwest Pasta Skillet Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken breasts -- cut into bite-size pieces 1/2 cup chopped green peppers 14 1/2 ounces no-salt-added diced tomatoes -- (1 can) drained 10 ounces frozen corn 10 ounces Philadelphia Santa Fe Blend Cooking Creme 2 cups hot cooked rotini pasta 1 cup Kraft Shredded Monterey Jack Cheese -- divided Prep: 10 min. | Total: 22 min. COOK and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 minutes or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 minutes. ADD pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 minutes or until cheese is melted. TOP with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted. Serves 4. Source: "Kraft Philadelphia Cooking Creme Booklet" Bobbie's Note: I made half of this recipe. It was delicious with a slight bite. I had to make a couple of changes; 1 used a small can of corn instead of frozen; I cut up a plum tomato and added it slightly earlier than the corn and cooking cream and I used shredded Mexican blend cheese. Contributed to the FareShare Gazette by Bobbie; 5 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 2g Fat (9.1% calories from fat); 29g Protein; 16g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 76mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable. Back to Recipe List * Exported from MasterCook * Spicy Basil Chicken (from cooking school) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast -- sliced 2 tablespoons garlic -- minced 2 jalapeno chile peppers -- sliced 1/2 cup red bell pepper -- sliced 1/2 cup onion -- sliced 1 cup Thai basil leaves -- 1/2-inch cubes 1 tablespoon oyster sauce 2 tablespoons fish sauce 1 Tablespoon Soy sauce 1/2 teaspoon palm sugar 2 tablespoons vegetable oil 1 dash salt Heat a large sauté pan to medium high heat. Add the oil, garlic and jalapeno and stir for 1/2 minute, then add the chicken and stir for another 1/2 minute. Add onion and red bell pepper, stir, then add all of the seasonings which have been well mixed together. Add the basil leaves just before turning off the heat. Cuisine: "Thai Food" Contributed to the FareShare Gazette by Jennie; 11 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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