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FareShare Gazette Recipes --May 1999 - T's

 

 

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Recipes Included On This Page

Teriyaki Chicken Pita - Chancery
Teriyaki Glaze - Chancery
Tilapia with Lemon and Roast Vegetables

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                     *  Exported from  MasterCook  *
                     Teriyaki Chicken Pita - Chancery
ecipe By     : Chancery Pub and Restaurant, Milwaukee
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Poultry
                Sandwiches/Wraps                 Volume 2-5 May '99
                Broccoli                         Carrots
                Cheese                           Peas/Pea Pods
                Squash
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        ready-to-cook chicken breasts
                        cut into bite-size pieces
     1/4  cup           vegetable oil
     1/2  cup           pea pods -- stems removed
   1      cup           broccoli buds
     1/2  cup           red bell pepper strips
   1      cup           cut yellow squash -- sliced
                        into half-moon shapes
   1      cup           cut carrots -- very thin julienne
     1/2  cup           teriyaki glaze -- see recipe
   8      ounces        jack cheese -- cut
                        into eight slices
   4      pieces        greek pita bread
   4      large         lettuce leaves
   4                    pickle spears -- optional
In large oven-proof skillet, saute chicken pieces in oil.  When chicken 
is almost cooked through, add vegetables and cook an additional 1 to 2 
minutes.  Vegetables should be bright and firm to the bite.  Do not 
overcook.
Add teriyaki glaze to coat vegetables and chicken.  Shingle cheese over 
chicken and vegetables and set under broiler.  Broil until cheese is 
melted, 1 to 2 minutes.
Microwave pita bread 10 seconds.  Pour vegetable-cheese mixture over pita 
bread.  Fold pita over and secure with decorative pick.  Set on large 
leaf of lettuce and garnish with pickle spear.  Serve with french fries, 
5-bean salad or pasta salad.  Makes 4 or 8 servings.
Teriyaki Glaze
  Amount  Measure       Ingredient
--------  ------------  --------------
     1/2  cup           soy sauce
     1/4  cup           sugar -- plus
   2      tablespoons   sugar
   1      pinch         minced gingerroot -- fresh
     1/4  teaspoon      garlic powder
     1/4  teaspoon      black pepper
   1 1/2  teaspoons     dry sherry
   1 1/2  tablespoons   pineapple juice
   2      tablespoons   water
   1 1/2  tablespoons   cornstarch
   1 1/2  teaspoons     sesame oil
   1 1/2  teaspoons     sesame seeds
In small, heavy-bottomed saucepan, combine soy sauce, sugar, 
ginger, garlic powder, pepper, sherry and juice.  Bring to 
simmer.
Combine water and cornstarch; whisk together.  Add to simmering 
liquid to thicken; continue to simmer 10 minutes.
Put small, heavy-bottomed saute pan over medium heat.  Add 
oil and seeds.  Toast seeds until lightly browned.  Immediately 
pour seed mixture into thickened teriyaki glaze to stop seeds 
from overtoasting; mix to combine.  Use 1/2 cup with chicken/
vegetable mixture.  Reserve remaining glaze for another use.  
Makes about 2/3 cup.
Featured in the Journal Sentinel, October 21, 1998: Chancery Pub & 
Restaurants has seven locations in southeastern Wisconsin. A diner wrote, 
"All their food served is so terrific, but my special fondness is their 
Teriyaki Chicken served in a pita bread with vegetables and topped with 
cheese.  It is -- in a word -- fantastic."
Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Teriyaki Glaze - Chancery
Recipe By     : Chancery Pub and Restaurant, Milwaukee
Serving Size  : 4    Preparation Time :0:00
Categories    : Sandwiches/Wraps                 Sauces
                Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soy sauce
     1/4  cup           sugar -- plus
   2      tablespoons   sugar
   1      pinch         minced gingerroot -- fresh
     1/4  teaspoon      garlic powder
     1/4  teaspoon      black pepper
   1 1/2  teaspoons     dry sherry
   1 1/2  tablespoons   pineapple juice
   2      tablespoons   water
   1 1/2  tablespoons   cornstarch
   1 1/2  teaspoons     sesame oil
   1 1/2  teaspoons     sesame seeds
In small, heavy-bottomed saucepan, combine soy sauce, sugar, ginger, garlic 
powder, pepper, sherry and juice.  Bring to simmer.
Combine water and cornstarch; whisk together.  Add to simmering liquid to 
thicken; continue to simmer 10 minutes.
Put small, heavy-bottomed saute pan over medium heat.  Add oil and 
seeds.  Toast seeds until lightly browned.  Immediately pour seed mixture 
into thickened teriyaki glaze to stop seeds from overtoasting; mix to 
combine.  Use 1/2 cup with chicken/vegetable mixture.  Reserve remaining 
glaze for another use.  Makes about 2/3 cup.
See Teriyaki Chicken Pita - Chancery, which uses this recipe.
Featured in the Journal Sentinel, October 21, 1998: Chancery Pub & 
Restaurants has seven locations in southeastern Wisconsin.
Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                 Tilapia with Lemon and Roast Vegetables
Recipe By     : NFRITZ@nssdca.gsfc.nasa.gov
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish                             Main Dishes
                Vegetables                       Side Dishes
                Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    tilapia filets -- 2/3 pound total
   1                    lemon
                        Italian style breadcrumbs -- or
                        regular crumbs -- with parsley
                        butter spray -- optional
Line small baking dish with foil, and spritz with nonstick spray.  
Rinse filets, and lay in dish.  Spray lightly with butter spray, and 
squeeze half the lemon over both.  Coat evenly with crumbs, and 
squeeze a few more drops of lemon over each.  Bake for 20 minutes at 
350, uncovered.  Squeeze other half of lemon over fish before serving.
We made the following roasted veggies to go with this.
Roasted veggies:
1 sweet potato
1 baking potato
1/2 green pepper
2 roma tomatoes
1 handful of fresh green beans
1 small onion, or equivalent of a large onion
a few mushrooms of your choice
several peeled and split garlic cloves
balsamic vinegar
olive oil, thyme, oregano, pepper, salt to taste
Cut potatoes in 1/2 inch chunks, and the other veggies in slightly 
larger chunks.  Toss all with 2 or 3 tsps of olive oil, and about 1 
tablespoon of vinegar.  Season to taste.  Roast at 425 for about 45 
minutes, or at 450 for 1/2 hour, and the rest of the way with the 
fish.  Stir about every 15 minutes or so, to get the juices mixed and 
rotate the veggies.  I roasted these in a small (brownie sized) baking 
dish.
Posted on FareShare 5-99 by bobbi744@acd.net  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : Bobbie's Notes: 
Both dishes were wonderful. I found the Tilapia very mild and moist cooked
this way . The vegetables were very flavorful and easy.

 

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