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FareShare Gazette Recipes -- December 1998 - C's (Page 5)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cranberry Vinaigrette
Creamy Spinach Lasagna (Vegetarian Times)
Crepes With Chicken Florentine
Crepes With Chicken Marengo
Crepes with Chicken, Ham, & Mushrooms
Crisp Vegetable Sushi with Thai Peanut Dip

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                     *  Exported from  MasterCook  *
                          Cranberry Vinaigrette
Recipe By     : Ocean Spray 1998
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments/Seasonings            Cranberries
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             jellied cranberry sauce
   2      tbsp          vinegar
   1      tbsp          sugar
     1/8  tsp           cardamom
     1/2  c             oil
Put all ingredients, except the oil in a blender. Blend for a few 
seconds at high speed. Remove the cap in the center of the blender; 
place lid back on blender. With the blender running, SLOWLY add oil 
through the hole in the lid.
Makes 1 cup.
Posted on FareShare 12-98 by S. Schwartz <honns@gate.net>
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                     *  Exported from  MasterCook  *
                Creamy Spinach Lasagna (Vegetarian Times)
Recipe By     : Vegetarian Times
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese                           Main Dishes
                Onions                           Pasta/Noodles
                Spinach                          Tomatoes
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TOMATO SAUCE*
     1/2  tablespoon    virgin olive oil
   1      small         onion -- mined& mashed
   2      cloves        garlic -- minced
   1      teaspoon      dried oregano
     1/2  teaspoon      salt
     1/4  teaspoon      freshly ground black pepper
   2      cans          plum tomates -- (total 56 oz.)
     1/2  cup           chopped fresh Italian parsley -- (flat-leaf)
                        ***BECHAMEL SAUCE***
   1      tablespoon    butter
   1      tablespoon    unbleached white flour
   1      cup           skin milk
                        salt and freshly ground black pepper
                        ***FILLING***
  12      ounces        fresh spinach -- stems removed
   2      cups          low-fat ricotta cheese
     1/2  cup           egg substitute -- (or 2 eggs) beaten
   2      cloves        garlic -- minced
     1/2  cup           grated Parmesan cheese -- optional
                        salt and freshly ground black pepper -- to taste
   1      pound         lasagna noodles -- cooked firm and drained
   1      cups          mozzarella cheese -- grated (1 to 2)
For the tomato sauce, in a large saucepan, heat the oil over medium
heat.  Cook the onion and garlic, stirring, 3 minutes.  Add oregano,
salt, pepper and tomatoes. Cook over medium heat until thickened, about
45 minutes.  (With the back of wooden spoon, mash the tomatoes as they
cook.) Add the parsley and set aside.
For the bechamel sauce, in a small saucepan, melt butter over medium
heat.  Whisk in the flour and cook 30 seconds.  Slowly and the milk,
whisking and cooking until thickened, about 10 minutes. Add salt and
pepper.  Set aside.
For the filling, in a large saucepan fitted with a steamer, steam the
spinach over medium heat until wilted.  Drain, squeeze out any excess
water and chop coarsely.  Transfer to a medium bowl.  Add ricotta,
egg substitute or eggs, garlic, Parmesan, salt and pepper. Mix well 
and set aside.
Preheat oven to 350 degrees.  Spray a 13- by 9-inch baking pan with
non stick cooking spray.  Spread half of the bechamel sauce over 
bottom of the pan.  Layer 1/4 of the noodles over sauce, overlapping
them slightly.  Spread half of the tomato sauce over noodles and top
with half of the mozzarella.  Put down another 1/4 of noodles and
spread with half of the spinach mixture.  Continue with noodles,
tomato sauce, mozzarella, noodles and spinach mixture.  Spread the
remaining bechamel sauce over top.  Cover with foil and bake for 20
minutes.  Remove foil and continue baking until bubbly, about 15 
minutes more.  
Makes 6 servings.
Per Serving: 437 Cal.; 22g Prot.; 12g Fat; 55g Carb.; 38mg Chol.;
1,021mg Sod.; 8g Fiber.  Recipe found by Kitpath Recipe from
http://www.vegetariantimes.com
osted to FareShare 11/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                      Crepes With Chicken Florentine
Recipe By     : You Can Do Anything with Crepes, V Pasley & J Green
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Crepes
                Volume 3, Dec. '98               Pancakes/Waffles
                Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chicken or turkey -- cooked
   4      tablespoons   butter
   2                    onions -- chopped
     1/4  pound         mushrooms -- chopped
   1      package       frozen spinach -- chopped
   1      cup           Parmesan cheese (or Swiss) -- grated
                        salt & pepper
   3      cups          cream sauce (medium)
  16                    crepes (5 inch)
Cut chicken or turkey into small pieces. Heat butter in large skilllet
until bubbling. Cook onions until clear, add mushrooms and cook
until limp. Add chicken and stir to combine with the pan juices. Cook
frozen spinach and drain. Add to chicken mixture with a 1/2 cup of the
cheese. Add a cup of cream sauce and mix well.
Put a spoonful or two of filling down the center of each crepe. Roll
and turn seam side down in a buttered baking dish. Use 2 cups of cream
sauce and remaining cheese for topping. Bake at 375 for 20 minutes.
This freezes well. Defrost and bake the same as freshly made.
Recipe from  You Can Do Anything With Crepes
Published  1970 by Simon & Schuster NY NY
Posted to FareShare 12/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                       Crepes With Chicken Marengo
Recipe By     : You Can Do Anything with Crepes, V Pasley & J Green
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Chicken
                Volume 3, Dec. '98               Pancakes/Waffles
                Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         chicken (about 2 1/2 pounds)
   4      tablespoons   butter
     1/4  pound         mushrooms (small) -- quartered
   2                    whole         tomatoes -- peeled, chopped
     1/2  cup           white wine
  16                    shrimp (cooked & peeled) -- halved lengthwise
   1      clove         garlic -- finely chopped
     1/2  cup           chicken broth
   2      teaspoons     cornstarch
                        salt & pepper
   2      whole         hard boiled eggs -- sliced
  16                    crepes (5 inch)
Remove the chicken from the bones and cut it in small pieces. Heat
butter until it is bubbling and brown chicken in it. When brown, add
mushrooms and brown lightly. Add tomatoes and cook for 2 or 3 minutes
before adding the white wine. Cook over medium high flame until the
juices are reduced by half, add the shrimp, garlic, and most of the
chicken broth. Dissolve the cornstarch in the rest of broth and add
it to the pan, stirring until thickened. Check seasoning and add the
sliced hard boiled eggs. Cool slightly.
Spread a spoonful or two of the filling down the center of each crepe.
Roll and place seam side down in a buttered baking dish. Bake at 375F
for 15 to 20 minutes. This freezes well. Defrost completely and bake 
same as freshly made.
Recipe from  You Can Do Anything With Crepes     
Published  1970 by Simon & Schuster NY NY
Posted to FareShare 12/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                  Crepes with Chicken, Ham, & Mushrooms
Recipe By     : You Can Do Anything with Crepes,V Pasley & J Green
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Crepes
                Volume 3, Dec. '98               Pancakes/Waffles
                Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked chicken  (or turkey)
   1      cup           ham -- bite sized pieces
   4      tablespoons   butter
   1                    onion -- chopped
     1/2  pound         mushrooms -- chopped
   2      tablespoons   Madeira
   3      cups          cream sauce (medium consistency)
  16                    crepes (5 inch)
     1/4  cup           grated cheese (for topping)
Cut up chicken and ham and set aside. Heat butter in a large skillet
until it bubbles and saute the onion until clear but not brown. Add 
mushrooms and saute for 2 or 3 minutes, then add the chicken, ham, and
Madeira. Add one cup of sauce to chicken and ham mixture, cook until
sauce thickens.
Put a spoonful or two of filling down center of each crepe. Roll and
turn seam side down in a buttered baking dish. Pour rest of cream 
sauce over crepes and sprinkle with grated cheese (your choice). Bake 
at 375F for 20 minutes. This freezes well. Defrost completely and bake 
the same as freshly made.
Recipe from  You Can Do Anything With Crepes     
Published  1970 by Simon & Schuster NY NY
Posted to FareShare 12/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
            Crisp Vegetable Sushi with Thai Peanut Dip (Roy's)
Recipe By     : Chef Roy Yamaguchi, Roy's Restaurants, Hawaii
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Vegetables
                Volume 3, Dec. '98               Carrots
                Peanut Butter
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***Thai Peanut Dip***
   2      cups          unsweetened coconut milk
     1/2  cup           peanut butter (smooth)
     1/4  cup           brown sugar
     1/4  cup           soy sauce
   1      tablespoon    rice vinegar (unseasoned)
   2                    leaves        kaffir lime
     1/4  cup           fresh Thai basil -- julienned
     1/4  cup           red curry paste*
     1/2                onion -- chopped
   2      tablespoons   garlic -- minced
   1      tablespoon    shallot -- minced
   1      tablespoon    lemon grass -- minced
   1 1/2  cups          fresh cilantro -- chopped
                        ***Vegetable Sushi***
   1 1/2  cups          carrots -- finely julienned
   1 1/2  cups          celery -- finely julienned
   1 1/2  cups          fennel bulb -- finely julienned
   1 1/2  cups          daikon -- finely julienned
   1      whole         beet  (about 1/2 cup) , peeled -- julienned
     1/4  cup           light soy sauce (preferably Yamasa brand)
                        salt & freshly ground pepper to taste
   6      sheets        sushi nori (trimmed to 5x8 inches)
                        peanut oil for frying
                        ***Garnish***
                        Japanese spice sprouts (optional)
Combine all of the Thai Peanut Dip ingredients in a nonreactive
saucepan. Bring to a simmer. Cook gently over low heat, taking care not
to boil the mixture. When the sauce begins to thicken and the oils from
the curry rise to the surface, adjust the sugar, soy sauce, and vinegar
if necessary, and remove from the heat. Let cool and discard lime leaves
before serving.
Blanch the carrots for about 15 seconds; plunge into ice water, cool,
drain, pat dry, and place in a bowl. Prepare the other vegetables in 
same manner (the beets should be  blanched slightly longer - about 1
minute), placing each in a separate bowl. Drizzle the vegetables with
the soy sauce, and season with salt and pepper.
Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch
edge along the bottom. Arrange the vegetables neatly along the lower
edge. Roll up the nori tightly, and seal the edges with a little soy
sauce or water. Each roll should be about 1 to 1 1/2 inches in 
diameter.
Heat enough peanut oil  in a large skillet to come 1/2 inch up the
sides. Pan fry the sushi over medium heat for about 1 1/2 minutes per
side, or until crisp. Remove and drain on paper towels. Cut two 1 inch
pieces from each roll, then cut remaining larger pieces in half on a
diagonal. To serve, arrange 4 pieces on each plate (2 with a straight
cut, 2 diagonal). Garnish with Japanese spice sprouts if desired, and
serve with the Thai Peanut Dip on the side.
* Roy recommends using Mae Ploy brand Matsaman curry paste
Recipe from "Roy's Feasts from Hawaii" - Ten Speed Press PO Box 7123
Berkely CA     Published 1995   ISBN 0 89815 637 8
Roy was named Best Chef for 1993 in the Pacific Northwest by the James
Beard Foundation, and in 1994 he hosted the popular public television
series "Hawaii Cooks with Roy Yamaguchi". Today his cuisine can be
enjoyed at six restaurants in addition to the original Roy's in Hawaii:
Roy's Kahuna Bar and Grill and Roy's Nicolina on Maui, Roy's Poipu Bar
and Grill on Kauai, Roy's Pebble Beach in the Inn at the Spanish Bay in
California, Roy's in Tokyo, and Roy's on Guam in the Hilton Hotel.
Posted to FareShare 12/98 by JoAnn Pellegrino
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