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FareShare Gazette Recipes-- June 2000 - C's (Page 2)

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Chicken Jambonette Stuffed With Wisconsin Gouda
Chicken Pasta With Roasted Red Pepper Sauce
Chicken Tostadas
Chocolate Peanut Butter Torte
Chocolate Pecan Pies
Chocolate Strawberry Tart W/ Nut Crust
Coconut Ginger Tomato Soup
Cold Rice Salad
Cranberry-Apple Butter
Crispy Fruit Pizza

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* Exported from MasterCook *
             Chicken Jambonette Stuffed With Wisconsin Gouda
Recipe By     :Chef Philippe Schmit of Park Bistro, NYC
Serving Size  : 6     Preparation Time :0:00
Categories    : Carrots                         Cheese
                Chicken                         Main Dishes
                Mushrooms                       Poultry
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
     1/2            lb  fresh white button mushrooms -- 
                          coarsely chopped
     1/4            lb  fresh black trumpet mushrooms -- sliced
     1/4            lb  fresh shallots -- sliced
  4                TBS  -- minced -- (4 to 6)
  1                TBS  fresh garlic -- finely minced
  2             medium  carrots, peeled -- finely diced
  5                TBS  fresh parsley leaves, chopped
  1              sprig  fresh thyme
  1                cup  dry white wine
  1                cup  tawny Port
  1                cup  heavy cream
                        salt
                        black pepper -- freshly ground
     1/2           cup  dry breadcrumbs
  6                     chicken thighs -- pounded flat
     1/2            lb  Wisconsin Gouda -- in 6 pieces
  2                TBS  olive oil blended w/2 TBS clarified butter
Heat oven to 400 degrees.
Place 1/4 cup olive oil in large skillet over medium heat; add 
mushrooms; saute until juice evaporates; add shallots, garlic, 
carrots, parsley, and thyme; saute 5 minutes; add wine, Port, and 
cream; reduce by 50 percent; season; remove from heat; stir in 
crumbs and set aside to cool. 
Arrange chicken thighs skin side down on sheet pan; spread 1 to 2 
TBS stuffing on each; top with piece of Gouda, roll, and tie with 
twine; reserve.  Heat olive oil/butter blend in heavy skillet over 
medium heat; add chicken thighs; saute on all sides until golden 
brown; place skillet in oven and roast chicken 18 minutes; remove 
from oven; cover; reserve along with pan juices (keep warm).
Assembly:
1/4 cup olive oil
4 TBS shallots, finely minced
1 TBS fresh garlic, finely minced
1 medium carrot, peeled and finely diced
2 cups fresh tomato concasse
bouquet garni (fresh parsley, thyme, rosemary, bay leaf 
               tied in leek leaf)
2 cups heavy cream salt black pepper, freshly ground
4 cups rigatoni, cooked al dente
1/2 lb Wisconsin Asiago cheese, grated and divided in 
               2 equal portions
6 stuffed chicken jambonettes with pan juices
Heat oven to 400 degrees.  Brush 3 quart au gratin dish with 2 TBS 
olive oil; reserve.  Heat remaining olive oil in large saucepan 
over medium heat; add shallots, garlic, and carrot; saute until 
golden; add tomato concasse, bouquet garni, and cream; reduce heat 
and simmer 30 minutes; remove and discard bouquet garni; season.
Add rigatoni and 1/2 the cheese; stir; transfer to prepared 
casserole; top with remaining cheese; bake 30 minutes; remove from 
oven; reserve (keep warm).
To serve, slice chicken thighs on bias; spoon rigatoni onto warm 
plates; arrange sliced chicken over; spoon pan juices over; serve 
immediately.
Chef Philippe Schmit of Park Bistro in New York City won "Best of
Showcase" with this recipe in the 1994 Wisconsin Cheese Bistro Chef
Showcase.
MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net
Source: "Uploaded: 28 September 1994 by Lon Hall"
S(MC formatting by):
  "and posting on FareShare 6-2000 by bobbi744@acd.net"
             - - - - - - - - - - - - - - - - - - -
NOTES : Chef Philippe Schmit of Park Bistro in New York City won 
"Best of Showcase" with this recipe in the 1994 Wisconsin Cheese 
Bistro Chef Showcase.
* Exported from MasterCook *
               Chicken Pasta With Roasted Red Pepper Sauce
Recipe By     :http://www.timesunion.com/
Serving Size  : 10     Preparation Time :0:00
Categories    : Main Dishes                     Pasta/Noodles
                Peppers                         Sauces/Gravies
                Volume 3-6, June 2000           Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    red bell peppers -- seeded and cleaned
     1/2           cup  whole garlic cloves
     1/2           cup  whole shallots
     1/2           cup  olive oil
  2               cups  white wine
     1/2        gallon  chicken stock
  2               cups  heavy cream
                        Butter -- salt and white
                        pepper to taste
                        Linguine or other pasta -- to serve 10
  10                    chicken breasts or equivalent
                          tenderloin grilled steaks
In a large pot or braiser, saute the peppers, garlic, shallots in
the olive oil until peppers are wilted, about 10 minutes. Add the
white wine, reducing to about one-half cup. Add the chicken stock,
reducing by half. Add the cream, allowing it to incorporate into
the mixture, cooking for about five to 10 minutes.
Puree to a smooth consistency. Add butter (Ogden's recommends
about one-half pound), salt and pepper to taste. The sauce is
served over linguine and garnished with roasted red pepper strips
and grilled chicken tenderloins (or boneless breast, cut into
strips.)
(To grill the chicken, rub with olive oil, salt and pepper and
lightly grill, about three or four minutes each side.)
At Ogden's, of Albany, NY,  night chef Rubin Engel and grill
station head Peter Robbins serve the sauce over linguine and top
it with grilled chicken tenderloin or breast strips.
Chefs' Secrets will try to obtain your favorite recipes from
Capital Region restaurants. E-mail requests to Chefs' Secrets.
First published on July 23, 1997,The Time Union
Copyright 1996, Capital Newspapers Division 
of The Hearst Corporation, Albany, N.Y. http://www.timesunion.com/
MC formatting and posting on FareShare 6-2000 by bobbi744@acd.net
Source: "http://www.timesunion.com/"
S(MC formatting by):
  "and posting on FareShare 6-2000 by bobbi744@acd.net"
Copyright:  "Copyright 1996, Capital Newspapers Division"
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* Exported from MasterCook *
                             Chicken Tostadas
Recipe By     :
Serving Size  : 4     Preparation Time :0:15
Categories    : Beans/Legumes                   Cheese
                Chicken                         Healthwise
                Main Dishes                     Turkey
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     corn tortillas -- (6 to 7-inch)
  1                can  fat free refried beans -- (16 oz.)
  1 3/4           cups  chopped cooked skinless chicken or 
                         turkey breast -- (8 oz.)
     3/4           cup  chunky salsa -- divided
  1           teaspoon  ground cumin
  2               cups  Sargento Light 4 Cheese Mexican 
                          Recipe Blend, divided -- (8 oz.)
   1 1/2           cups  sliced romaine lettuce
  1                cup  chopped tomato
Spray both sides of tortillas with nonstick cooking spray. Place 
on baking sheet; bake at 400F 8 to 10 minutes or until golden 
brown and crisp. Transfer to four serving plates.
Meanwhile, in medium saucepan, combine beans, chicken, 1/2 cup
salsa and cumin. Cook over medium heat until hot, about 5 minutes,
stirring occasionally.
Spread bean mixture evenly over tortillas; top with 1-1/2 cups
cheese. Top with lettuce, tomato and remaining 1/4 cup salsa;
sprinkle with remaining 1/2 cup cheese.
Calories
Serving:                Fat       CFF%          Cholesterol
Before       693        38g        49%          148mg
Slimmed Down
After        374        11g        27%           51mg
Preparation Time: 15 minutes; Baking Time: 10 minutes
Sargento Foods Inc. (c) 1997 all rights reserved
http://www.sargento.com/
MC formatting and posting on FareShare by bobbi744@acd.net  
ICQ# 12099532
Source:  "Sargento Foods Inc., http://www.sargento.com/"
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* Exported from MasterCook *
                      Chocolate Peanut Butter Torte
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Chocolate                       Desserts
                Peanut Butter                   Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bottom:
  2               cups  peanut butter
  3               cups  icing sugar
  1                     capful  vanilla
                        Topping:
  6                 oz  melted chocolate
  1                cup  peanut butter
Mix "bottom" ingredients together in a mixer with paddle until 
mixed well, set aside. Next mix "topping" ingredients together 
until mixed well.  Take bottom mixture and press into a flan pan 
with a removable bottom.
Next take the topping mixture and spread over the top. Chill for 1-
2 hours. Tastes like a Reese's Peanut Butter Cup.
Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca>
                - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
                           Chocolate Pecan Pies
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Chocolate                       Desserts
                Nuts                            Pies and Tarts
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     portion crust -- (See Lemon Torte rec.)
  4                     Eggs
     2/3           Cup  Sugar
     1/2      Teaspoon  Salt
  1 1/4            Cup  Corn Syrup
     1/3           Cup  Melted Butter
  1 1/4            Cup  Pecans
  2                oz.  Chopped Dark Chocolate
Preheat oven to 350*F.  Mix all ingredients together, add to shell, 
bake approx.45 min. Cover with foil if necessary to prevent over 
browning.
Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca>
S(From):  "Contributed to Fareshare 6-2000 by HotRod 
<trishrod@ns.sympatico.ca>"
                 - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
                  Chocolate Strawberry Tart W/ Nut Crust
Recipe By     :Family Circle
Serving Size  : 8     Preparation Time :0:00
Categories    : Chocolate                       Desserts
                Nuts                            Pies and Tarts
                Strawberries                    Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        pastry:
  1 1/4           cups  all purpose flour
  1              stick  butter -- (1/2 cup)  cut in
          small pieces
     1/3           cup  finely chopped toasted hazelnuts
  1               tbsp  cold water -- (1 to 1 1/2)
                        filling:
  1                cup  semisweet chocolate chips
  2               tbsp  stick butter
     1/4           cup  water
     1/4           cup  powdered sugar
  2              pints  strawberries -- (24 ozs)  rinsed,
                        patted dry and hulled
Mix flour and nuts in a medium bowl.  Cut in butter with a pastry 
blender or 2 knives until mixture resembles coarse crumbs.  
Sprinkle with 1 to 1 1/2 tbsp water and stir with a fork until 
blended.  Gather and press into a ball.  Flatten ball slightly.  
Press evenly over bottom and up sides of 9" tart pan until pastry 
extends 1/8" above rim.  Prick bottom and sides all over with a 
fork.  Chill in freezer 30 minutes or refrigerate 1 hour.
While pastry chills, adjust oven rack to lowest position.  Heat 
oven to 425 degrees.  Bake crust 13 to 16 minutes until light 
golden,  Remove to rack to cool.
While crust cools, stir chocolate chips, butter and water in a 
small saucepan over low heat until melted and smooth.  Remove from 
heat and whisk in powdered sugar until blended and smooth.  Let 
cool about 30 minutes (mixture will be cool but still pourable.)  
Pour into crust.
Gently press strawberries, hulled sides down, into filling. 
Refrigerate at least 1 hour for filling to set.  To serve, remove 
sides of tart pan and place tart (still on pan base) on serving 
plate.  Let stand at room temperature 10 minutes before serving.
Posted on FareShare 6-2000 by Art;
                     - - - - - - - - - - - - - - - - - - -
NOTES : MC formatted by Art Guyer 
* Exported from MasterCook *
                        Coconut Ginger Tomato Soup
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Souped Up            Soups, Broths & Chowder
                Tomatoes                        Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  condensed cream of tomato soup
  1 1/2           cups  coconut milk -- (1 can)
  1         tablespoon  grated fresh ginger
Combine all the ingredients in a saucepan. Heat just to the boiling point. Stir often.
Serve hot or chilled with chunks of crusty bread.  This is very 
nice hot but might be interesting chilled.
Source:  "Unknown Source"
S(MC formatting by):
  "MC formatted & posted on FareShare 6-2000 by Hallie
  <buddy@connect.ab.ca>"
               - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
                             Cold Rice Salad
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Artichokes                      Rice
                Salads                          Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  Rice A Roni -- chicken flavor
  4                     green onions -- chopped
     1/2         large  green pepper -- chopped
  2               jars  marinated artichoke hearts
     1/4      teaspoon  curry powder
     2/3           cup  mayonnaise
Cook rice according to package instructions, omitting butter.
Remove to a bowl and cool to room temperature. Add onions and
green peppers. Drain the artichoke hearts and SAVE THE OIL. Cut
the artichokes into bite-sized pieces. Combine oil from artichokes
with curry and mayonnaise and mix well. Add this mixture and
artichoke hearts to rice. Toss lightly.
Chill for at least a day before serving.
NOTE :  This supposedly serves 8, but that is very optimistic.
I have doubled this on occasion, but when doing so, I use the oil
from three jars rather than the four. If you prefer it a bit
"wetter," add the fourth jar of oil.
Source : Dana Delights, (Dana Hall School) printed by Eastern
Press, Inc., New Haven, CT
Contributed to FareShare 6-2000 by Susan <sbradley@nni.com>
               - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
                          Cranberry-Apple Butter
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Apples                          Condiments/Seasonings
                Cranberries                     Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  dark brown sugar
  1                     cinnamon stick
  1 1/4      teaspoons  cinnamon
  1           teaspoon  ground nutmeg
  1           teaspoon  ground cloves
  1                cup  freshly squeezed orange juice
  2               cups  cranberries
  10                    Granny Smith apples -- peeled,
                        cored -- sliced
Place sugar, spices, and orange juice in a large, heavy-bottomed
saucepan. Bring to a simmer and add the cranberries. Cook over
medium heat until cranberries begin to pop. Add the apples and
cook over low heat, stirring frequently. Cook until apples are
tender and falling apart. Puree the contents of saucepan in a
food processor or mash with a potato masher until smooth and
thick. Chill.
Posted to FareShare 6-2000 by chefmad<chefmad@macconnect.com>
Source:  "http://www.cdkitchen.com"
                       - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
                            Crispy Fruit Pizza
Recipe By     :Farmwoman 1995
Serving Size  : 10    Preparation Time :0:00
Categories    : Bananas                         Cereals
                Chocolate                       Desserts
                Fruit                           Marshmallows
                Pizza/Calzones                  Preserves
                Strawberries                    Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter or margarine
  32             large  marshmallows
  5               cups  crispy rice cereal
  8             ounces  cream cheese -- softened
  2               cups  powdered sugar
     1/4           cup  cocoa
  15             small  strawberries -- halved
  1              small  strawberry -- whole
  1                     banana -- halved lengthwise and sliced
  2        tablespoons  apricot jam
  1 1/2       teaspoon  water
  1                cup  whipping cream -- or 1 env. topping
  2          teaspoons  granulated sugar
     1/2      teaspoon  vanilla extract
  2                     kiwi fruit -- peeled, halved
                        -- lengthwise & sliced
You will need a large saucepan, measuring cups, 3 mixing spoons, a
hot pad, a 12-inch (30 cm) pizza pan, a small bowl, an electric 
mixer, measuring spoons, a small cup, a pastry brush and a medium 
bowl.
1. CRUST.  Combine the butter or margarine and marshmallows in the
saucepan. Stir often on medium-low heat until melted.
2. Remove the saucepan to the hot pad. Add the rice cereal. Stir 
until it is well coated. Grease the pizza pan. Press the cereal 
mixture evenly over the pan with your wet fingers. Cool in the 
refrigerator.
3. TOPPING.  Place the cream cheese, icing sugar and cocoa in the 
small bowl.  Beat on low speed until moistened. Beat on medium 
speed until smooth.  Spread over the cooled pizza base.
4. Arrange the strawberries, bananas and kiwifruit over the 
chocolate topping in a fancy design.
5. GLAZE.  Mix the jam and water in the cup. With the pastry brush, 
dab the fruit with the jam mixture to glaze and to prevent the 
fruit from turning brown.
6. Beat the whipping cream, sugar and vanilla flavoring in the 
medium bowl until thick. Put dabs on top of the pizza. Cut into 8 
or 10 wedges.
From Farmwoman magazine; 1995.
Contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca>
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NOTES : A dessert pizza you can eat with your fingers. Can be made 
the day before. Do not freeze.

 

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