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FareShare Gazette Recipes --December 2000 - C's (Page 4)

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Recipes Included On This Page

Coconut Shrimp with Spicy Banana Dipping Sauce
Corn Pie
Cream of Zucchini Soup
Curried Chicken and Almond Rolls

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                     * Exported from MasterCook *
              Coconut Shrimp with Spicy Banana Dipping Sauce
Recipe By     :Morgan's Mango Restaurant's
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Equipment:
                        Deep fryer
                        Food processor
                        ---
                        Batter:
  12            ounces  cold beer
  3        tablespoons  coconut milk
  3        tablespoons  concentrated coconut cream (Coco Lopez)
  5        tablespoons  flour
                        Dipping Sauce:
  1                     fresh banana
     1/4                red bell pepper
     1/4        medium  white onion
  1              clove  garlic
  1              Pinch  ginger, chopped
  1              Pinch  cumin
  1              Pinch  coriander
  1         tablespoon  cilantro
  1               dash  fresh lemon juice
                        Hot sauce to taste
     1/4           cup  vegetable oil
                        Salt and pepper to taste
                        ---
  24             large  shrimp
  1              pound  finely shredded coconut
1.   Beer batter: In a bowl, mix beer, coconut milk and coconut cream. 
To this mix, add flour and continue mixing until batter obtains a 
think consistency. Let stand for 30 minutes.
2. Dipping Sauce: Put peeled banana, bell pepper, onion, garlic, 
ginger, cumin, coriander, cilantro, hot sauce and lemon juice in food 
processor. While processing, slowly add vegetable oil until mixture 
emulsifies. Add salt, pepper and additional hot sauce to taste.
3. Shrimp: Wash, remove head, peel and de-vein shrimp. Dip shrimp into 
beer batter and place in a flat pan. Cover shrimp with shredded coconut 
and place in refrigerator for several minutes before deep frying.
4. Deep fry shrimp and serve immediately with dipping sauce
FOR A PHOTO OF THIS DISH, VISIT:  html://fareshare.net/cocoshrimp.html
Source :    "Chile Pepper Magazine, February 2001"
S(MC Format Art)
Per serving: 227 Calories (kcal); 17g Total Fat; (67% calories from 
fat); 9g Protein; 10g Carbohydrate; 55mg Cholesterol; 57mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
Contributed to the FareShare Gazette by Art; 18
December, 2000. <http://fareshare.net>
Art**Recipe: Coconut Shrimp with Spicy Banana**
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 227 Calories (kcal); 17g Total Fat; (67% calories from 
fat); 9g Protein; 10g Carbohydrate; 55mg Cholesterol; 57mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                                 Corn Pie
Recipe By     :Good Housekeeping's Around the World Cook Book; 1958
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 2-crust pie
  2               cups  cooked rice -- (500 mL)
     1/4         pound  crumbled crisp bacon -- (125 g)
  2               cups  sliced cooked chicken -- (500 mL)
                        or canned chicken or cooked turkey
  15            ounces  creamed corn -- (500 mL)
     1/2      teaspoon  salt -- (2 mL)
     1/4      teaspoon  pepper -- (1 mL)
                        Cream
Start heating the oven to 400F (200C).
Line a deep, fluted 9-inch pie plate with half of the pastry.
Arrange the rice, bacon bits, sliced chicken and corn in layers in the 
pastry-lined pie plate. Sprinkle with 1/4 teaspoon of the salt and 1/8 
teaspoon of the pepper. Repeat the layers and sprinkle with the rest 
of the salt and pepper. Cover with the top crust.
Make several slits in the crust; brush with some cream.
Bake for about 30 minutes or until golden.
From Good Housekeeping's Around the World Cook Book; 1958 edtion.
Hallie's comments:  The recipe only called for chicken but I think it 
would be equally good with leftover cooked turkey.  Another possibly 
interesting substitution would be leftover stuffing for the rice.
MC formatted by Hallie. Untried.
Hallie**Recipe: Corn Pie
Contributed to the FareShare Gazette by Hallie; 
24 December, 2000. <http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 131 Calories (kcal); trace Total Fat; (3% calories from 
fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 381mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                          Cream of Zucchini Soup
Recipe By     :The Zucchini Cookbook by Paula Simmons; 1974 ed.
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  boiling water
  3                     chicken bouillon cube
  2               cups  sliced zucchini -- * see note
  1                cup  whole milk -- or skim
                        Salt and pepper -- to taste
  1         tablespoon  minced parsley
  4          teaspoons  sour cream
  * - You can use the firm flesh of a large zucchini but peel it if 
the skin is tough.
You can also use frozen zucchini slices for this recipe. You can just 
slice the zucchini into freezer bags, seal and freeze without 
blanching (although blanching definitely is a good idea to help 
prevent deterioration, especially for longer term storage).
Dissolve the bouillon cubes in the boiling water; add the zucchini and 
cook until tender.  Transfer to a blender and process until smooth. If 
you are doing this in a blender leave the little filler hole open to 
allow the steam to escape or you may have the whole lid pop off.
Return to the heat; add the milk and season to taste.  Heat but do NOT 
boil.  Serve hot, sprinkled with shopped parsley and a teaspoon of sour 
cream.
Hallie's notes: I add a little garlic and cayenne or hot pepper sauce 
(whatever is handy) to this. I also often toss in a bit of tarragon or 
oregano. Occasionally I add a coarsely chopped onion to the water while 
cooking the zucchini.
From The Zucchini Cookbook by Paula Simmons; 1974 edition; 
ISBN 0-914718-10-X
MC formatted by Hallie.
Hallie**Recipe: Cream of Zucchini Soup
Contributed to the FareShare Gazette by Hallie; 26 December 2000.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 64 Calories (kcal); 4g Total Fat; (47% calories from fat); 
3g Protein; 5g Carbohydrate; 11mg Cholesterol; 596mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                     Curried Chicken and Almond Rolls
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  finely chopped cooked chicken
  1                cup  mayonnaise
     3/4           cup  shredded Monterey Jack cheese
     1/3           cup  finely chopped almonds
     1/4           cup  chopped parsley
  1              small  onion-finely chopped
  2                tsp  curry powder
  2                tsp  lemon juice
     1/2           tsp  salt and pepper
  1                     loaf whole wheat sandwich bread
     1/4           cup  butter-melted
  1             sprigs  fresh dill (optional)
In large bowl, combine chicken, mayo, cheese, almonds, parsley, onion, 
curry, lemon juice, salt and pepper; blend well. Cover and refrigerate 
for 30 minutes. Trim crusts from bread and flatten slices with a 
rolling pin. Spread about 2 tbsp of chicken mixture on each slice and 
roll up. Cut each roll in half and secure with a toothpick. Place on a 
baking sheet seam side down and brush with melted butter. Bake in 375 
F oven for 15 minutes.
To freeze, let cool and freeze uncovered on the baking sheet, then 
transfer to an airtight container. To reheat, bake frozen rolls on 
baking sheet at 400 F for 10 minutes or until hot.
Remove toothpicks before serving. Makes 36 rolls.
Contributed to the FareShare Gazette by Neris; 16 December, 2000.
<http://fareshare.net>
Neris**Appetizer Contest Recipe: Curried Chicken and Almond Rolls** <neris@home.com>
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 1916 Calories (kcal); 213g Total Fat; (94% calories from 
fat); 24g Protein; 5g Carbohydrate; 152mg Cholesterol; 2426mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 
19 1/2 Fat; 0 Other Carbohydrates
NOTES : 
Formatted in MasterCook by Art
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