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FareShare Gazette Recipes -- December 2012 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

California Kraut Salad with Baby Potatoes

Chicken and Shrimp Jambalaya

Chicken Riggies

Creamy Hot Beef Dip

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* Exported from MasterCook *

California Kraut Salad with Baby Potatoes

Recipe By : Recipe courtesy of Kathryn Lukas, Farmhouse Culture
Serving Size : 6 Preparation Time :0:00
Categories : Volume 15-12 Dec 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 small baby potatoes
[yellow Finn, small white or Yukon gold]
2 tablespoons butter
1 bunch chives
Salt to taste
1 pound Farmhouse Culture Classic Kraut with
Caraway -- room temperature
1 cup shredded carrots
1 cup chopped green onions
1/2 cup good-quality California olive oil -- (1/2 to 2/3)

Cover potatoes with cold salted water and bring to a boil. Turn down and
simmer for 10-15 minutes, until tender. Drain the potatoes and toss with 2
tablespoons butter, chopped chives and salt to taste in a medium bowl. Set
aside to cool for 15-30 minutes.

Toss kraut, carrots, green onions and olive oil together.

Gently mix kraut salad with potatoes. Garnish with 2 or 3 chive stalks and
serve at room temperature.

Serves 6

Source: "Mercury News"
S(Formatted by Chupa Babi): "Dec 2012"

Contributed to the FareShare Gazette Recipe by Chupa; 20 December 2012.
www.fareshare.net

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Per Serving (excluding unknown items): 48 Calories; 4g Fat (69.7% calories from 
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 49mg 
Sodium. Exchanges: 1/2 Vegetable; 1 Fat.


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* Exported from MasterCook *

Chicken and Shrimp Jambalaya

Recipe By : Sue Prescott
Serving Size : 4 Preparation Time :0:00
Categories : Volume 15-12 Dec 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Seasoning Mix:
2 bay leaves
1 teaspoon salt
1 teaspoon cayenne pepper -- or less
1 1/2 teaspoons dried oregano
1 teaspoon white pepper
1 teaspoon black pepper
3/4 teaspoon dried thyme

Remaining Ingredients:
2 1/2 tablespoons chicken fat
or lard, bacon grease or beef fat
3/4 cup Andouille sausage -- chopped;
or use another smoked sausage -- about 4 1/2 ounces
1 1/2 cup chopped onion
1 cup celery -- chopped
3/4 cup green bell pepper -- chopped
1 1/2 cups skinless boneless chicken thighs -- in bite-sized pieces
[about 9 ounces]
1 1/2 teaspoons minced garlic
4 medium tomatoes -- peeled, seeded
and chopped -- about 1 pound
3/4 cup tomato sauce
2 cups seafood stock -- or use chicken broth
1/2 cup green onion -- chopped
2 cups uncooked white rice
3/4 pound medium shrimp -- peeled

Combine the seasoning mix in a small bowl and set aside.

In a 4-quart pan, melt the fat over medium heat. Add the sausage and sauté
until crisp, about 5 to 8 minutes, stirring frequently. Add the onions,
celery and bell pepper and sauté until tender but still firm, about 5
minutes, stirring occasionally and scraping the pan bottom well.
Add the chicken, raise heat to high and cook 1 minute, stirring constantly.
Reduce heat to medium and add the seasoning mix and garlic; cook about 3
minutes, stirring constantly and scraping pan bottom as needed. Add the
tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring
frequently. Add the tomato sauce and cook 7 minutes, stirring frequently.
Add stock and bring to a boil, stir in green onions and cook 2 minutes,
stirring once or twice. Add rice and shrimp, stir well and remove from
heat.

Transfer to ungreased 8x8-inch pan (I cook everything in a large dutch oven 
with a lid then bake it in that), cover with foil and bake at 350F until 
rice is tender, about 20 to 30 minutes. Remove bay leaves and serve 
immediately.

Recipe Notes

Inspired by a recipe in Chef Paul Prudhomme's Louisiana Kitchen. According
to him, you can serve jambalaya with Creole Sauce.

In place of the fresh tomatoes, you can use one can of diced tomatoes,
lightly drained. If you have it, you can replace some of the sausage with
tasso (smoked seasoned ham).

Contributed to the FareShare Gazette by Sue; 3 December 2012.
www.fareshare.net


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Per Serving (excluding unknown items): 250 Calories; 10g Fat (36.0% calories from 
fat); 21g Protein; 21g Carbohydrate; 5g Dietary Fiber; 136mg Cholesterol; 979mg 
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.


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* Exported from MasterCook *

Chicken Riggies

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 15-12 Dec 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni
3 tablespoons EVO
1 1/2 pounds chicken breast -- cut in bite size pieces
salt and pepper -- to taste
1 onion -- diced
3 cloves garlic -- minced
2 Cubanelle peppers -- seeded and thinly sliced
3 roasted red peppers -- drained and chopped
2 hot cherry peppers -- seeded and minced
1 can crushed tomatoes -- (28 ounce)
1/2 cup heavy cream
1/2 cup Parmesan cheese -- grated

Bring a large pot of lightly salted water to a boil over high heat. Add the
rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep
warm.

Heat the olive oil in a large skillet over medium-high heat. Season the
chicken with salt and pepper, and cook in the hot oil until lightly browned
on all sides, and no longer pink in the center, about 7 minutes. Remove the
chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle
peppers. Cook and stir until the onion has softened, about 4 minutes. Add
the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to
a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3
minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

NOTES : I found this to be slightly bland so added more red pepper flakes.
I also included the seeds of the peppers in order to get more heat. Last
time I made this I didn't have Cubanelle peppers so I substituted
pepperoncinis, well drained. It gave a whole new dimension to the sauce
which I will probably continue to do.

Chicken riggies or Utica riggies is an Italian-American pasta dish native
to the Utica-Rome area of New York State. It is a pasta-based dish usually
consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream
and tomato sauce, although many variations exist.
Chicken Riggies is a dish that can rarely be found outside a 20 mile radius
of Utica, NY. In fact, the first annual Riggiefest was held in Utica, NY,
in 2005 at the Utica Memorial Auditorium. Riggiefest is a contest which
determines what restaurant makes the best riggies in the area. The best
riggies will win its creator the prestigious "Riggie Cup". All money made
during the fest is donated directly to the YWCA. In 2008, the festival made
over $300,000.

Recent Riggie Cup winners include:
Teddy's Restaurant in Rome, NY (2010)
Secret Garden Restaurant in Utica, NY (2009)[3]
Route 69 Steakhouse and Saloon in Whitesboro, NY (2008)[4]
Teddy's Restaurant in Rome, NY (2007)
Teddy's Restaurant in Rome, NY (2006)
Teddy's Restaurant in Rome, NY (2005)

Teddy's was inducted into the Chicken Riggies Hall of Fame in 2008 after
winning the competition three years in a row.[5] That year Teddy's stepped
aside to allow other restaurants a chance at the title.

Contributed to the FareShare Gazette by Jennie; 2 December 2012.
www.fareshare.net



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Per Serving (excluding unknown items): 555 Calories; 19g Fat (31.3% calories from 
fat); 32g Protein; 62g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 209mg 
Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.


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* Exported from MasterCook *

Creamy Hot Beef Dip

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 15-12 Dec 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
3 ounces dried beef, (chop finely) -- (3 to 6)
2 tablespoons finely chopped green pepper
1/2 teaspoon seasoned salt
ground pepper to taste
1 cup sour cream
1 1/2 teaspoons chopped onion
2 tablespoons milk
chopped pecans

Combine all ingredients except pecans. Place in small casserole, cover
with chopped pecans and bake at 375F. for 30 minutes or until bubbly. Serve
with crackers or raw vegetables. I prefer to heat and serve in small crock
pot.

Connie's comment: This was served to us by a friend's mother about 20 
years ago.

Challenge category: Nibbles and Nosh - appetizers and finger foods

Contributed to the FareShare Gazette Recipe Challenge by Connie;
14 December 2012.
www.fareshare.net


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Per Serving (excluding unknown items): 1307 Calories; 128g Fat (86.9% calories from 
fat); 25g Protein; 18g Carbohydrate; trace Dietary Fiber; 355mg Cholesterol; 1491mg 
Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 1 Non-Fat Milk; 24 1/2 Fat; 0 Other 
Carbohydrates.

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