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FareShare Gazette Recipes -- July 2001 - G's

 

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Recipes Included On This Page

Garden Harvest Casserole
Ginger-Wasabi Tartar Sauce
Grilled Chicken with Black Beans
Grilled Mahi-Mahi with Avocado Salsa
Grilled Swordfish with Avocado Hollandaise

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                      * Exported from MasterCook *
                         Garden Harvest Casserole
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  eggplant, peeled and diced -- 3 cups
  1             medium  zucchini, sliced -- 1 cup
     1/2      teaspoon  salt
  1              pound  Lean ground beef -- or ground turkey
  1             medium  onion, chopped -- 1/2 cup
     1/2           cup  uncooked regular rice
  4             medium  tomatoes, peeled and cubed -- 3 cups
  1              small  green pepper, diced -- 1/2 cup
  1                cup  frozen corn
     1/2      teaspoon  salt -- if desired
     1/2      teaspoon  basil leaves
     1/2      teaspoon  oregano leaves
     1/4      teaspoon  pepper
     1/4           cup  grated Parmesan cheese
Place eggplant and zucchini in colander. Sprinkle with 1/2 tsp. salt. 
Let stand for 30 minutes. Rinse and drain.
Heat oven to 350 F.
In medium skillet, brown ground beef and onion. Drain.
In 3 quart casserole, combine all ingredients except parmesan cheese. 
Cover.
Bake at 350 F. for 55-65 minutes or until vegetables and rice are 
tender. Sprinkle with parmesan cheese before serving.
Serves 6 to 8.
Contributed to the FareShare Gazette by Bobbie; 27 July, 2001.
http://www.fareshare.net
             - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 179 Calories; 13g Fat (63.9% 
calories from fat); 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 
45mg Cholesterol; 353mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 
Lean Meat; 1 1/2 Fat.
                      * Exported from MasterCook *
                        Ginger-Wasabi Tartar Sauce
Recipe By     :TV Guide Celebrity Dish
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  wasabi powder
     1/2      teaspoon  fresh lemon juice
     1/2           cup  mayonnaise
  2        tablespoons  minced pickled sushi ginger
  1         tablespoon  chopped parsley
In a small bowl, mix wasabi powder and lemon juice to make a paste. Add 
mayonnaise, pickled ginger and parsley and stir to blend.
Cover and refrigerate at least 2 hours or preferably overnight.
Makes about 2/3 cup.
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 21 July, 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 132 Calories; 16g Fat (98.8% 
calories from fat); trace Protein; trace Carbohydrate; trace Dietary 
Fiber; 6mg Cholesterol; 105mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 
1 1/2 Fat.
                      * Exported from MasterCook *
                     Grilled Chicken with Black Beans
Recipe By     :Jennie
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  black beans -- drained
  1              small  onion -- diced
  2                     garlic cloves -- minced
  1         tablespoon  Minor's Chicken Base
     1/2           cup  water
     1/4           cup  red wine
  2          teaspoons  cumin
  1              small  red onion -- sliced thin
  1              stalk  celery heart with leaves -- sliced thin
     1/2                tomato -- seeded and diced
     1/3           cup  extra virgin olive oil -- divided
     1/2                lime -- juice of
  1         tablespoon  balsamic vinegar
  2        tablespoons  fresh cilantro -- chopped
                        salt and freshly ground pepper
  4                     chicken breast halves -- pounded
                        to 1/4" thickness
  1                     ripe avocado
     1/2         stick  butter
  1         tablespoon  Worcestershire sauce
  1           teaspoon  garlic powder
                        salt and pepper
Place 2 tablespoons olive oil in a saucepan, saute onion and garlic 
until translucent.
Drain beans, add to onion and garlic.  Add chicken base, water, red and 
cumin and bring to boil.  Turn off and set aside.
Combine the red onion, celery, and tomato in a bowl. Add 3 tablespoons 
olive oil, the lime juice, cilantro, balsamic vinegar, and the salt and 
pepper. Set aside
Peel and mash the avocado, mix with butter to a smooth paste, add 
Worcestershire sauce, garlic powder and salt and pepper to taste. Set 
aside.
Season the chicken with salt and pepper and place on a heated grill. 
Cook chicken about 3 minutes each side, or until juices run clear. 
Meanwhile, drain the beans, add to the onion, celery, tomato mixture. 
Spoon the bean mixture onto 4 plates, place the chicken on top and 
garnish with the avocado butter mixture.
NOTES : This dish is great with yellow rice and fried red, yellow and 
green peppers which have been cut into thin slices.
Contributed to the FareShare Gazette by Jennie; 26 July, 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 730 Calories; 44g Fat (54.5% 
calories from fat); 42g Protein; 40g Carbohydrate; 9g Dietary Fiber; 
124mg Cholesterol; 264mg Sodium.  Exchanges: 2 Grain(Starch); 5 Lean 
Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                   Grilled Mahi-Mahi with Avocado Salsa
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     mahi mahi fillets -- 8 oz. each
  1         tablespoon  olive oil -- for brushing
                        Avocado Salsa
  2               cups  ripe avocado -- peeled and
                        diced into 1/4-inch
     1/2           cup  red onion -- finely diced
  1                cup  tomatoes -- peeled and seeded
  2        tablespoons  extra virgin olive oil
  1         tablespoon  lemon juice
     1/4           cup  cilantro leaves -- finely chopped
                        salt and freshly ground pepper -- to taste
Preheat grill to high heat.
Brush the fish fillets with olive oil and let sit for 10 minutes.
Make the salsa:  In a stainless steel bowl, blend all ingredients 
carefully, so that the avocados are not crushed.
Grill fish for 3-4 minutes on each side.
To serve, pour 3 tablespoons of salsa on top of the fish. Decorate the 
serving plate with cilantro leaves.
Contributed to the FareShare Gazette by Jennie; 23 July 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 108 Calories; 10g Fat (82.9% 
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg 
Cholesterol; 5mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat.
                      * Exported from MasterCook *
                Grilled Swordfish with Avocado Hollandaise
Recipe By     :
Serving Size  : 6     Preparation Time :0:15
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     swordfish steaks -- 8 oz. each
     1/2           cup  olive oil
     1/4           cup  Gold tequila
     1/4           cup  fresh lime juice
  1           teaspoon  minced garlic
  1                     jalapeno chile pepper
  2        tablespoons  cilantro -- minced
  1             Sliver  red pepper and cilantro
                        Avocado Hollandaise Sauce
  3                     egg yolks
  1                     lime -- squeezed
  1               dash  Tabasco sauce
  2        tablespoons  cilantro -- chopped
     1/2         pound  butter -- melted
     1/2                avocado -- cubed
                        salt and pepper
Combine all marinade ingredients and pour over swordfish. Marinate for 
15 minutes, turning once. For best flavor, prepare grill with mesquite 
chips.
Grill fish about 5 minutes on each side, basting frequently. Top with 
avocado mayonnaise.
Avocado Mayonnaise:
Blend egg yolks, lime juice, Tabasco and cilantro in blender. Slowly 
add hot melted butter. When thickened add avocado, salt and pepper, 
blend 30 seconds.
Contributed to the FareShare Gazette by Jennie; 23 July 2001.
http://www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 704 Calories; 61g Fat (77.1% 
calories from fat); 36g Protein; 4g Carbohydrate; 1g Dietary Fiber; 
256mg Cholesterol; 474mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean 
Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat.

 

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