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FareShare Gazette Recipes --September 1999 - B's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Chicken w Chili-Garlic Paste
Baked Chicken w Orange Juice
Baked Pork Chops Dijon
Banana Beer
Basic Braised Turkey Breast
Best Vegetable Paella

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                      * Exported from MasterCook *
          Baked Chicken w Chili-Garlic Paste-New Joy of Cooking
Recipe By     :The All New Joy of Cooking
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2         pounds  chicken pieces -- Up to 4 1/2 pounds chicken
  1                cup  Chili-Garlic Spice Paste
                        **Chili-Garlic Spice Paste- 2 cups** 
     3/4           cup  fresh jalapeno peppers -- minced
     1/2           cup  garlic cloves -- peeled
     1/2           cup  olive oil
  2        tablespoons  lemon or lime zest -- grated
  2        tablespoons  cracked black peppercorns
  1         tablespoon  salt
  2          teaspoons  chili powder
Rinse and pat dry chicken pieces (parts). Using about 2 tablespoons 
per piece, coat the chicken on all sides with the Chili-Garlic 
Spice Paste, using 1 cup of the mixture. Cover and refrigerate for 
2 to 24 hours.
Position a rack in the center of the oven. Preheat the oven to 
350.
Lightly oil a shallow roasting pan or baking sheet. Arrange the 
chicken skin side down in the pan. Bake for 20 minutes. Using 
tongs, turn the chicken skin side up and bake until the dark meat 
pieces exude clear juices when pricked deeply with a fork, about 20 
minutes more. If you wish to crisp the skin, run the chicken 
briefly under a hot broiler.
Chili-Garlic Spice Paste:  This paste is good with poultry, firm
textured fish, shrimp, and vegetables. Combine all in a food 
processor or blender until smooth. Use immediately or cover and 
refrigerate for up to 1 week. Makes 2 cups so you will have 1 cup 
leftover for another use.
This is a taste thrill for those who like their chicken highly 
seasoned!
Recipe from The All New Joy of Cooking   ISBN 0-684-81870-1 
Posted to Fareshare 7/99 by JoAnn Pellegrino
Posted to FareShare 9-99
http://www.FareShare.net
Edited and/or Formated by Art
                - - - - - - - - - - - - - - - - - - - 
Per serving: 268 Calories (kcal); 27g Total Fat; (89% calories from 
fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1614mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 
5 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
            Baked Chicken w Orange Juice - New Joy of Cooking
Recipe By     :The All New Joy of Cooking
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  chicken -- quartered
                        OR 3 lbs chicken parts
  4          teaspoons  Dijon mustard
     1/2           cup  onion -- finely chopped
  2        tablespoons  unsalted butter -- cut in bits
                        salt -- to taste
                        ground black pepper -- to taste
  1 1/2           cups  orange juice
     1/4           cup  dark brown sugar -- firmly packed
Preheat the oven to 375 degrees. 
Rinse the chicken and pat dry. Smear skin with Dijon mustard. 
Arrange chicken skin side down in a shallow roasting pan or baking 
dish just large enough to hold it in a single layer.  Sprinkle the 
chicken pieces with chopped onions, butter bits, and salt and 
pepper. Pour the orange juice around the chicken. 
Bake, basting once, for 30 minutes. Turn the chicken skin side up 
and sprinkle with brown sugar. Bake until the chicken is tender and 
golden, 15 to 20 minutes more. Add more orange juice if the pan 
seems dry. Remove the chicken to a serving platter.
Pour the juices into a small saucepan and boil over high heat until
syrupy. Spoon the sauce over the chicken and serve.
Recipe from The All New Joy of Cooking,  ISBN 0-684-81870-1
Posted to Fareshare 7/99 by JoAnn Pellegrino
Posted to FareShare 9-99
http://www.FareShare.net
Edited and/or Formated by Art
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 685 Calories (kcal); 45g Total Fat; (59% calories from 
fat); 44g Protein; 25g Carbohydrate; 239mg Cholesterol; 242mg 
Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 
Fruit; 5 Fat; 1 Other Carbohydrates
                      * Exported from MasterCook *
                          Baked Pork Chops Dijon
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     Pork chops (about 2-1/2
                        - each about 3/4" thick
  6                 tb  Olive oil OR
  6                 tb  Vegetable oil
     1/4             c  Red wine vinegar
  2                 tb  Dijon mustard
  1                 tb  Chives -- minced
  1                  t  Dry tarragon
                        Freshly ground pepper
Arrange chops in a foil-lined rimmed baking pan.  In small bowl, 
whisk together oil, vinegar, mustard, chives and tarragon; season 
to taste with pepper. Spread 1 tablespoon of the mustard baste over 
each chop.  
Bake on upper rack of a 475 oven for 10 minutes.  Turn chops over 
and spread each one with 1 more tablespoon of the baste.  Continue 
to bake until meat in thickest part is no longer pink; cut to test (8 to   10 minutes).  
Makes 6 servings.  
Source: Sunset Quick & Easy Cookbook
Brought to you and yours via Nancy O'Brion and her Meal-Master.
                - - - - - - - - - - - - - - - - - - - 
Per serving: 1932 Calories (kcal); 218g Total Fat; (99% calories 
from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 63mg 
Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
43 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                      Banana Beer (AKA Jungle Juice)
Recipe By     :
Serving Size  : 35    Preparation Time :0:00
Categories    : Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     Ripe bananas -- mashed
  5               cups  Sugar
  5                     Oranges -- juice from
  7               cups  - Water
  5                     Lemons -- juice from
Mix together and freeze.  Fill large glass 1/3 full (or more) with 
frozen mixture and add 7-Up, Sprite, Ginger ale, etc.
Contributed by Lawrence & Cindy Kellie 
Both Cindy and Lawrence's family has served this for years during 
the holiday season. From: Lawrence Kellie
Zootsuit ** Beverage Recipes ** jolee@pensys.com
Posted to FareShare 9-99
http://www.FareShare.net
Edited and/or Formated by Art
             - - - - - - - - - - - - - - - - - - - 
Per serving: 121 Calories (kcal); trace Total Fat; (0% calories 
from fat); trace Protein; 32g Carbohydrate; 0mg Cholesterol; 1mg 
Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 2 Other Carbohydrates
                      * Exported from MasterCook *
                       Basic Braised Turkey Breast+
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 tb  Vegetable oil
     1/2                Turkey breast (about 2 1/2
                        - lbs.) bone in -- skin on
  1                 md  Onion, chopped
  1                 md  Carrot, chopped
  1                 md  Celery rib, chopped
  6                  c  Water (approximate)
  3                     Parsley sprigs
     1/2             t  Thyme, dried
  1                     Bay leaf
     1/2             t  Salt
     1/4             t  Peppercorns
1. In a large saucepan, heat the oil. Add the breast, skin-side 
down, and cook over moderate heat, turning often, until lightly 
browned all over (about 8 minutes. Add the onion, carrot, and 
celery. Cover and cook until all the vegetables are slightly 
softened, about 3 minutes.
2. Turn the breast, skin side down. Add enough water to cover the
breast at least halfway. Increase the heat to high and bring to a
boil, skimming off the foam. Reduce the heat to low and add the
parsley, thyme, bay leaf, salt and peppercorns. Cover and simmer 
for 25 minutes. Turn the breast over and continue to cook until a 
meat thermometer inserted in the thickest part of the breast 
registers 165 to 170 degrees F., 20 to 25 minutes. Turn off the 
heat, let the turkey breast cool in it's own liquid, if time allows.
3. Remove the turkey breast from the cooking liquid; reserve the
liquid for stock, if desired. Remove the skin and bones. Wrap the
meat and refrigerate for up to 3 days before using. Cut the turkey 
as required by your needs shortly before serving or using as an
ingredient.
You can use this turkey in any way you would use leftover turkey. 
It will make wonderful salads and sandwiches. You also have the 
bonus of the broth which can be used within 2 or 3 days or frozen 
for future use.
Note: Be sure to check the temperature early, depending on the
configuration and size of the breast, it may reach 165 to 170 
degrees more rapidly than you had expected.
Mary Riemerman
              - - - - - - - - - - - - - - - - - - - 
Per serving: 1929 Calories (kcal); 218g Total Fat; (99% calories 
from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 
1068mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
43 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                          Best Vegetable Paella
Recipe By     :Linda's Kitchen, Linda McCartney
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine
  2        tablespoons  vegetable oil
  1              large  mild onion -- chopped
  2               cups  long-grain rice
  3 3/4           cups  vegetable stock
     1/8      teaspoon  saffron strands -- (soaked in a little
                        stock)
  4             cloves  garlic -- minced
  1                cup  frozen green peas -- thawed
  2                     canned pimientos -- chopped
                        OR 1 red bell pepper, chopped
  6             ounces  button mushrooms -- quartered
  4              large  tomatoes -- peeled & chopped
     1/2         pound  cooked or canned artichoke bottoms or
  1              heart  -- halved
  6             ounces  snow peas -- steamed & sliced
                        diagonally
     1/2           cup  sliced canned water chestnuts
                        sea salt & freshly ground pepper to taste
                        grated cheese for serving
Heat the margarine and oil in a large pan or wok.  Add the chopped 
onion and cook over gentle heat until soft and translucent, about 
10 minutes.  Add the rice and cook over medium heat, stirring 
constantly, for a couple of minutes.
Then begin to add the stock, a little at a time, and simmer until 
each addition is absorbed.  After about 10 minutes, add the saffron 
and garlic.  Continue cooking for 5 minutes or until the rice is 
tender.  Then stir in the rest of the ingredients and stir until 
heated through.  Check the seasoning.
Serve as soon as possible, with grated cheese.
Lyn Hillman ** Best Vegetable Paella ** lhillman@na.ko.com
Posted to FareShare 9-99
http://www.FareShare.net
Edited and/or Formated by Art
              - - - - - - - - - - - - - - - - - - - 
Per serving: 669 Calories (kcal); 17g Total Fat; (23% calories from 
fat); 16g Protein; 112g Carbohydrate; 2mg Cholesterol; 1649mg 
Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 
0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

 

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