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FareShare Gazette Recipes -- July 2001 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Macadamia Nut Encrusted Mahi Mahi
Mango Pie
Martha's Carrot Cake
Michelle's Blonde Chicken Chili
Mr. Food's Minestrone Salad

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                    * Exported from MasterCook *
                    Macadamia Nut Encrusted Mahi Mahi
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     Mahi Mahi fillets
  2               cups  Macadamia Nuts -- (chopped)
  2               cups  seasoned flour -- (any seasonings
                        plus salt and pepper)
  2               cups  egg wash [2 eggs + 1 c. water]
  1         tablespoon  butter
In a food processor, chop the macadamia nuts into desired size for 
coating. If you want to extend the coating, mix the chopped nuts with 
seafood breading (equal amounts).
Cut the fish into serving size pieces. Dip the pieces into seasoned 
flour then into an egg wash, then coat with the chopped nuts. Pat the 
coating onto the fish getting a nice covering on both sides.
Saute in clarified butter until golden brown on both sides.
From http://www.freshfish4u.com
Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 18 July, 2001.
http://www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 991 Calories; 105g Fat (88.8% 
calories from fat); 11g Protein; 18g Carbohydrate; 12g Dietary Fiber; 
16mg Cholesterol; 65mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean 
Meat; 20 Fat.
                     * Exported from MasterCook *
                                Mango Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For crust
  2 1/2           cups  unbleached flour
  3        tablespoons  confectioner's sugar
  1           teaspoon  salt
  1           teaspoon  lemon zest
  1              stick  butter -- chilled
     1/2           cup  vegetable shortening -- chilled
     1/3           cup  ice cold water -- (to 1/2 cup)
     1/4           cup  finely chopped almonds
  1         tablespoon  unbleached flour -- toasted
                        For Filling
  5               cups  mangos -- (4 or 5 large)
                        peeled and cut into 1/2" slices
     1/2           cup  granulated sugar
  1         tablespoon  almond extract
  2          teaspoons  cinnamon
  2          teaspoons  flour -- (or more
                        depending on how wet mixture is)
  1           teaspoon  lemon zest
  2          teaspoons  lemon juice
                        or lime juice
  1                     egg -- beaten with
  2        tablespoons  water
                        Whipped cream or ice cream -- for garnish
Preheat oven to 350 degrees.
Prepare piecrust by mixing together flour, sugar, salt and lemon zest. 
Cut butter and shortening into small chunks and add to the dry 
ingredients. Mix with a pastry blender or 2 forks until the mixture 
holds together in small crumbs. Sprinkle ice water over mixture and cut 
until the mixture holds together in balls. Gather it up, pressing it 
together and then divide into 2 even parts. Wrap in plastic wrap.
Refrigerate for at least 30 minutes. Roll out half dough and fit into 
9-inch deep-dish pie pan. Weight and bake bottom crust until golden 
brown. Sprinkle with chopped almonds and flour and bake for another 5 
minutes. Cool slightly.
Mix together mango slices, sugar, extract, spices, flour, zest and 
lemon or lime juice and pour into baked crust. Mixture should be moist 
but not wet.
Roll out the other half of dough and fit over the pie. Crimp edges. 
Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 
minutes until crust is golden and filling is tender when fork is 
inserted.
Serve warm with fresh whipped cream or a scoop of ice cream.
Description : "Recipe courtesy of Victoria Elliot"
Contributed to the FareShare Gazette by Jennie; 25 July 2001.
http://www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 486 Calories; 25g Fat (45.6% 
calories from fat); 5g Protein; 62g Carbohydrate; 3g Dietary Fiber; 
54mg Cholesterol; 393mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1 Fruit; 5 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                           Martha's Carrot Cake
Recipe By     :13
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  1                cup  sugar
  1                tsp  salt
  2                tsp  apple pie spice
                        [Original: 1 tsp nutmeg 1 tsp cinnamon,
                        and 1 tsp mace]
  1 1/2            tsp  baking soda
  2                tsp  baking powder
  1 1/2           cups  vegetable oil -- **
                        [I used 1 cup]
  4                     eggs -- slightly beaten
                        [I used 3 as my hens are
                        laying BIG eggs these days.]
  2               cups  raw grated carrots
  1                cup  diced peaches -- or pineapple
  1                cup  chopped nuts -- (I left out)
                        **Frosting**
  8                 oz  cream cheese -- softened
                        [I only had 4 oz]
  1                 lb  confectioner's sugar
                        [I cut this by 1/2 also]
  1                tsp  vanilla extract
  12       Tablespoons  butter or margarine -- (I forgot this!)
Sift dry ingredients together, add rest of cake ingredients and mix 
well.
Pour into greased and floured bundt pan or 9 x 13 pan and bake at 325F 
for 30 min to 1 hour, depending on how much liquid is in your fruit. I 
took the whole hour. Cool before frosting
My frosting was only a top glaze but it still came out fine over a 
bundt cake. Since I didn't add any butter and it was fine, you probably 
could use 'some' of the butter called for and get a more spreadable, 
flowing frosting that would make the cream cheese blend go a little 
farther. (try it with 1/2 the butter called for)
Contributed to the FareShare Gazette by Martha <flylo@txc yber.com>;
2 July 2001.
<http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 9508 Calories; 644g Fat (59.8% 
calories from fat); 90g Protein; 884g Carbohydrate; 21g Dietary Fiber; 
1369mg Cholesterol; 7319mg Sodium.  Exchanges: 14 1/2 Grain(Starch); 8 
1/2 Lean Meat; 123 1/2 Fat; 44 Other Carbohydrates.
                      * Exported from MasterCook *
                     Michelle's Blonde Chicken Chili
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  3             pounds  skinless boneless chicken breast halves -
                        cubed
  1                cup  chopped onion
  2               cups  chicken broth
  8             ounces  chopped green chile peppers
                        [two 4-ounce cans]
  72 1/2        ounces  great northern beans -- undrained
                        [5 14.5-ounce cans]
  1         tablespoon  garlic powder
  1         tablespoon  ground cumin
  1         tablespoon  dried oregano
  2          teaspoons  chopped fresh cilantro
  1           teaspoon  crushed red pepper
1. In a large skillet over medium-high heat, place the vegetable oil 
and chicken. Cook the chicken, stirring occasionally, until all pieces 
are evenly brown. Stir in the onions. Cook until translucent. Drain 
mixture and set aside.
2. In a large saucepan over medium heat, bring the chicken broth and 
green chile peppers to a boil. Stir in 3 cans great northern beans, 
garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in 
the chicken and onion mixture, and reduce heat. Simmer 30 minutes or 
longer, adding additional beans from the remaining cans for a thicker 
consistency as desired.
Makes 10 cups
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready in: 1 Hour
Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art;
6 July 2001.
<http://www.fareshare.net>
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 729 Calories; 4g Fat (5.0% 
calories from fat); 46g Protein; 131g Carbohydrate; 42g Dietary Fiber; 
0mg Cholesterol; 183mg Sodium.  Exchanges: 8 1/2 Grain(Starch); 3 Lean 
Meat; 0 Vegetable; 1/2 Fat.
                      * Exported from MasterCook *
                       Mr. Food's Minestrone Salad
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  elbow macaroni -- (8 oz.)
     1/3           cup  olive oil
  3        tablespoons  balsamic vinegar
  1           teaspoon  salt
  2              large  tomatoes -- cut into 1/2" chunks
  1       10 ounce package  frozen green beans -- thawed, well drained
  1       16 ounce can  kidney beans -- rinsed and drained
  1              small  red onion -- halved, thinly slice
     1/2           cup  chopped fresh basil
     3/4           cup  shredded Parmesan cheese -- (3 ounces)
1. Cook the macaroni according to the package directions; drain.
2. In a large bowl, whisk together the olive oil, vinegar, and salt. 
Add the tomatoes, green beans, kidney beans, onion, and basil; toss 
well, then stir in the pasta and Parmesan cheese.
3. Serve warm, or cover and chill until ready to serve.
Serves 10 to 12
Source :  "Mr. Food TV Show, Air date: July 23, 2001."
S(MC formatting by):   "bobbi744@acd.net"
Copyright :  " 2001 Ginsburg Enterprises Incorporated; 
             all rights reserved"
NOTES : This was very good and easy. I think it needs more flavor, so I 
added extra salt and a little black pepper.
Contributed to the FareShare Gazette by Bobbie;
31 July, 2001.
http://www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 236 Calories; 8g Fat (29.3% 
calories from fat); 12g Protein; 31g Carbohydrate; 11g Dietary Fiber; 
4mg Cholesterol; 275mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean 
Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

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