FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- October 2002 - C's
|
|
|
||
 |
|||
|
|
* Exported from MasterCook *
Cajun Chicken Pasta
Recipe By :Joe McCarthy, Monroe Street Grille
Serving Size : 2 Preparation Time :0:45
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless skinless chicken breast
halves -- in thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
8 slices green pepper
8 slices sweet red peppers
4 large fresh mushrooms -- sliced
1 green onion -- sliced
1 cup heavy cream -- (1 to 2)
[I used evaporated skim milk]
1/4 teaspoon basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguini -- cooked & drained
grated Parmesan cheese -- optional
Place chicken and Cajun seasoning in a bowl or resealable plastic bag;
toss or shake to coat. In a large skillet over medium heat, sauté chicken
in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms
and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and
seasonings; heat through. Add linguine and toss; heat through. Sprinkle
with Parmesan cheese if desired.
Source : "Taste of Home Oct-Nov. '95, p. 51"
Joe McCarthy, Food and Beverage manager, Monroe Street
Grille, Tallahassee, FL
NOTES : "Our Cajun Chicken Pasta began as a special 2 years ago, but due
to its overwhelming popularity, we made it a permanent part of our menu,"
Joe informs. "We do not serve typical hotel fare," he adds.
Bobbie's Note: This was delicious. It made quite a bit more than the two of
us could eat. It easily serves 3. We served it in big flat bowls. Chunky
bread would be nice with it to soak up the sauce.
Contributed to the FareShare Gazette by Bobbie; 22 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1132 Calories; 60g Fat (46.0%
calories from fat); 47g Protein; 112g Carbohydrate; 21g Dietary Fiber;
263mg Cholesterol; 788mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean
Meat; 10 Vegetable; 1/2 Non-Fat Milk; 11 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Capirotada (Mexican Bread Pudding)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart water
1 pound brown sugar
1 stick cinnamon
1 whole clove
6 slices toast -- cubed
3 apples --sliced
1 cup raisins
1 cup peanuts -- chopped
1/2 cup blanched almonds
1/2 pound Monterey jack cheese -- cubed
Boil water, sugar, stick cinnamon and clove together until syrupy.
Butter an 8 inch square casserole dish (or pan) generously and put in
a layer of bread cubes. Cover with a layer of apple slices and sprinkle
with some of the raisins, peanuts (or pecans), almonds and cheese cubes.
Repeat the layers until all ingredients are used.
Remove stick cinnamon and clove from syrup and pour syrup over pudding.
Bake in a 350F oven about 30 to 40 minutes. Let set 5 minutes before
serving.
Good with some vanilla ice cream on each serving, but it is just fine
without it, depends on taste.
Contributed to the FareShare Gazette by Jennie; 7 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 714 Calories; 30g Fat (36.2%
calories from fat); 19g Protein; 101g Carbohydrate; 5g Dietary Fiber;
34mg Cholesterol; 249mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2
Lean Meat; 1 1/2 Fruit; 4 1/2 Fat; 5 Other Carbohydrates.
* Exported from MasterCook *
Choose Your Fruit Coffee Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sliced apples
(raspberries, peaches, pineapple, apricots,
blueberries -- whatever fruit you like)
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons cornstarch
1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/2 cup butter
1 egg -- slightly beaten
1/2 cup milk
1/2 teaspoon vanilla
1/4 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/4 cup chopped walnuts
In a medium saucepan combine fruit and 1/2 cup water. Simmer,
covered, for 5 minutes or till fruit is tender. Stir in lemon juice.
Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture. Cook
and stir until thickened. Cool.
In a mixing bowl stir together 1 1/2 cups flour, 1/2 cup sugar, baking
powder, cinnamon, mace and 1/4 teaspoon salt. Cut in 1/2 cup
margarine or butter till mixture resembles fine crumbs. Combine egg,
milk, and vanilla. Add to flour mixture, mixing till blended.
Spread half the mixture in a greased 9x9x2-inch baking pan.
Spread the cooled fruit over batter. Spread remaining batter over
fruit. Combine the 1/4 cup sugar and 1/4 cup flour; cut in the 2
tablespoons butter till mixture resembles coarse crumbs. Stir in nuts.
Sprinkle nut mixture over batter in pan. Bake in a 350F. oven for 40
to 45 minutes or till done. Cool.
Contributed to the FareShare Gazette by Jennie; 13 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 279 Calories; 12g Fat (38.0%
calories from fat); 3g Protein; 41g Carbohydrate; 1g Dietary Fiber;
43mg Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cinnamon Biscuits
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
8 tablespoons butter or margarine
3/4 cup white sugar
1 teaspoon cinnamon
1 cup milk
Confectioner's sugar glaze -- optional
Combine flour, baking powder, salt and baking soda in a medium bowl and
mix well. Stir in canola oil. Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth.
Roll dough into a 15 x 8-inch rectangle.
Preheat the oven to 400°F. Grease a 9-inch round baking pan lightly.
Spread butter over the dough. Combine granulated sugar and cinnamon in a
small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly
roll fashion, starting from one long side. Pinch seam to seal.
Cut the roll into 1 1/2-inch slices. Arrange slices, cut side up, in
prepared baking pan. Bake until lightly browned, about 15 to 20 minutes.
Remove from over. Pour the milk over the top and let sit for about 10
minutes. Brush with confectioner's sugar glaze if desired. Serve hot.
Contributed to the FareShare Gazette by Jennie; 17 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 204 Calories; 13g Fat (58.1%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 430mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat
Milk; 2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Coconut Butter
Recipe By :Living With Nature in Hawaii by Jan Moon; 1971
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
coconut cream
Churn tepid coconut cream with an electric mixer until it forms thick
lumps (butter). Remove the lumps to a chilled bowl and knead or paddle
gently until they are creamy and smooth. Pour off any liquid.
This makes a sweet white butter for use in place of regular butter
which can be used in cooking or as a spread.
From Living With Nature in Hawaii by Jan Moon; Petroglyph Press;
Hilo, Hawaii; 1971.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Coconut Cream
Recipe By :Living With Nature in Hawaii by Jan Moon; 1971
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Coconut milk
Set the coconut milk in a cool place over night or for several hours
until the thick cream rises to the top.
Can be used to make ice cream, pudding, on fruit or in curries.
Can be whipped in a cold bowl; add sugar and use like dairy whipped
cream.
From Living With Nature in Hawaii by Jan Moon; Petroglyph Press;
Hilo, Hawaii; 1971.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
|
||
* Exported from MasterCook *
Coconut Milk
Recipe By :Living With Nature in Hawaii by Jan Moon; 1971
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 coconut
2 cups hot water -- (500 mL)
or the water from the coconut or a mixture
Grate the meat of one coconut.
Pour 2 cups of hot water or coconut water or a mixture of the two
over the grated meat. Let it sit for about 15 minutes.
Mash and knead it together or process it in a blender or food
processor. Squeeze it through two thicknesses of cheesecloth.
Can be used in place of cow's milk, either hot or cold.
Must be kept refrigerated or it will sour quickly.
From Living With Nature in Hawaii by Jan Moon; Petroglyph Press;
Hilo, Hawaii; 1971.
Worthy of note: one piece of raw coconut (2 x 2 x 1/2-inch) weighing
45 grams contains 159 calories, 15.1g fat, 1.5g protein, 6.9g
carbohydrate, 0g cholesterol.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Coconut Oil
Recipe By :Living With Nature in Hawaii by Jan Moon; 1971
Serving Size : 1 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Coconut butter
Cook some coconut butter gently over low heat until the oil separates.
To clarify it strain through a cheese cloth.
Can be used for cooking, frying, baking or salads.
May also be used as a skin softener.
Commercial coconut oil distilled in petroleum is not suitable for
eating.
From Living With Nature in Hawaii by Jan Moon; Petroglyph Press;
Hilo, Hawaii; 1971.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Crabmeat Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound crabmeat or imitation crabmeat
2 1/2 ounces fried onions -- (2 1/2 to 3 oz.) [1 can]
1 can cream of mushroom soup
3/4 cup saltine crumbs
Preheat oven to 350F.
Mix all ingredients.
Place in a buttered or sprayed casserole dish and bake at 350F for
thirty minutes.
Serves 4 to 6.
Contributed to the FareShare Gazette by Genevieve; 12 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 22 Calories; 1g Fat (63.5%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch);
1/2 Fat.
* Exported from MasterCook *
Creamy Pasta Primavera
Recipe By :Edmonton Journal February 1995
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pasta -- (500 mL)
[fusilli pasta]
3/4 cup skim milk -- (175 mL)
1/2 cup light mayonnaise -- (125 mL)
[reduced fat]
1 medium carrot -- cut in thin strips
1 red pepper -- cut in thin strips
1 medium zucchini -- cut in thin strips
1/4 teaspoon dried basil -- (1 mL)
1/4 teaspoon salt -- (1 mL)
1/4 teaspoon pepper -- (1 mL)
1/3 cup grated Parmesan cheese -- (75 mL)
Mazola No Stick Cooking Spray
Cook pasta according to package directions in large pot of boiling
water.
In small bowl combine milk and reduced fat mayonnaise; set aside.
Spray non-stick skillet with cooking spray. Heat on medium-high; add
vegetables and cook and stir just until softened. Add mayonnaise
mixture and seasonings. Cook, stirring, until heated through (do
not boil).
Combine sauce and Parmesan cheese with hot cooked pasta.
Serve immediately.
From The Edmonton Journal; February 1995
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 19 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 334 Calories; 9g Fat (23.7%
calories from fat); 12g Protein; 52g Carbohydrate; 3g Dietary Fiber;
17mg Cholesterol; 442mg Sodium. Exchanges: 2 1/2 Grain(Starch);
1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Crock Pot Apple-Glazed Roast Pork
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork loin roast
6 apples
1/4 cup apple juice
3 tablespoons brown sugar
1 teaspoon ground ginger
Rub roast with salt and pepper. Brown roast under broiler to remove
excess fat; drain well.
Core and quarter apples. (I don't peel them.) Place apples in bottom
of greased crockpot. Place roast on top of apples.
Combine apple juice, brown sugar and ginger. Spoon over surface of
roast, moistening well.
Cover and cook on low 10-12 hours.
Genevieve's comment: This is a good meal for a cold fall/winter
evening. The house smells heavenly. :-)
Contributed to the FareShare Gazette by Genevieve; 31 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; trace Fat (4.1%
calories from fat); trace Protein; 20g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit;
0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Crock-Pot Spaghetti Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
Chopped onion -- to taste
2 pounds tomatoes -- cut up *
[two cans]
8 ounces tomato sauce
12 ounces tomato paste
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
* 2 pounds of fresh peeled, chopped tomatoes may be substituted for
the canned tomatoes.
Brown meat and onion in fry pan, drain off fat; transfer to crock
pot. Add remaining ingredients. Cover and cook on low for 6-8 hours.
Serve over hot spaghetti.
Can be made ahead and frozen.
This can also be made on the stovetop. Brown meat and onion. (I added
garlic). Add remaining ingredients and cook, covered slowly for
several hours.
Serves 4 - 6
NOTES : Bobbie's Notes: I made this on the stove top as my crock pot
was being used elsewhere. I used 2 pounds of fresh Roma tomatoes,
peeled and chopped. I also added 2 cloves of garlic with the ground
beef and onion. Delicious served over pasta! The original recipe said
that it served 4, but I got enough for two pasta meals and frozen
1 3/4 cups of sauce for another meal.
Contributed to the FareShare Gazette by Bobbie; 14 October 2002.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 328 Calories; 21g Fat (55.3%
calories from fat); 16g Protein; 22g Carbohydrate; 4g Dietary Fiber;
64mg Cholesterol; 1097mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean
Meat; 4 Vegetable; 3 Fat; 0 Other Carbohydrates.
|
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
