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FareShare Gazette Recipes -- March 2003 - C's  (1 of 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

 Cafe Brulot
Caputo's Fusilli with Sausage and Leeks

Cauliflower Couscous

Cheese and Olive Bruschetta

Chicken and Scallop Rotini

Chicken Croquettes with Cheese

Christmas Fudge

Cinnabon's for the Bread Machine

Company Mexicali Corn And Bean Salad

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FareShare Gazette Recipes.

                    * Exported from MasterCook *

                               Cafe Brulot

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     cinnamon stick -- roughly broken
  4                     sugar cubes
  4                     whole cloves
     1/4           cup  Cognac
  2        tablespoons  Grand Marnier
                        or other orange liqueur
                        Peel of 1/2 orange
                        Peel of 1/2 lemon
  2               cups  hot strong coffee

In saucepan over low heat, combine cinnamon, cloves, orange and lemon
peels, and sugar.

Stir in Cognac and liqueur.

Using a long match, carefully ignite mixture.

Immediately, but slowly, pour in coffee, stirring until flames
subside.

Pour into small punch cups and serve.

Contributed to the FareShare Gazette by Dancer^; 23 March 2003.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 99 Calories; 1g Fat (20.4% calories 
from fat); 1g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 
17mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                 Caputo's Fusilli with Sausage and Leeks

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     leeks -- trimmed of
                        tough top leaves and cleaned
  3                     garlic cloves -- minced
  8             ounces  mild Italian sausage -- removed from casings
  2        tablespoons  butter
                        Salt and pepper to taste
  1              pound  fusilli
                        or other similarly shaped pasta
     1/3           cup  Parmigiano Reggiano cheese -- grated
     1/4           cup  chopped Italian parsley

Fill a large pot with water, place over high heat for pasta.

Meanwhile cut leeks in half lengthwise and in half again crosswise,
then slice in thin strips lengthwise, set aside in cold water.

Put sausage and 1/4 cup of water in a medium skillet and place over
medium-high heat. Stir sausage frequently to break up. Cook until all 
the water has evaporated and the sausage begins to brown.

Drop pasta in boiling water.

Remove excess fat from skillet, drain leeks and pat dry; place in
skillet with sausage; add butter, salt and pepper; cover, turn down to
medium low. Cook until leeks are tender, about 15 to 20 minutes.
When the leeks are tender remove the lid, turn up heat to medium high
and reduce liquid to remove excess moisture; the mixture shouldn't be
watery.

Drain pasta, toss with sauce and top with cheese and parsley.

This recipe is brought to you by your local Associated Foods Store.

Contributed to the FareShare Gazette by Gary; 27 March 2003.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 344 Calories; 5g Fat (13.6% calories 
from fat); 10g Protein; 63g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 
53mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 1 Fat.


                      * Exported from MasterCook *

                           Cauliflower Couscous

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  cauliflower florets -- finely chopped
  1                cup  couscous -- uncooked
  1         tablespoon  butter
  1 1/2           cups  chicken broth
     1/2           cup  Swiss cheese -- grated

Mix the cauliflower florets, couscous, butter and chicken broth in a
four-cup microwave proof dish.

Cover with a lid or plastic wrap, leaving a little space for steam to
escape.

Microwave on high for 4-5 minutes, or until the mixture reaches a
rapid boil.

Stir well and let it stand covered for 5 minutes.

Source : Couscous Corner @ Angelfire.com

Contributed to the FareShare Gazette by Fatima; 1 March 2003.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1023 Calories; 30g Fat (27.1% calories 
from fat); 46g Protein; 137g Carbohydrate; 9g Dietary Fiber; 83mg Cholesterol; 
1427mg Sodium.  Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 4 Fat.


                      * Exported from MasterCook *

                       Cheese and Olive Bruschetta

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  mayonnaise -- or salad dressing
  1                cup  mozzarella cheese -- grated
  2             medium  tomatoes -- seeded
                        and finely chopped
     1/4           cup  black olives -- chopped
     1/4           cup  parmesan cheese -- (preferably freshly
                        grated)
  1           teaspoon  oregano
     1/4      teaspoon  basil
  1           teaspoon  black pepper
  1                     baguette -- fresh
                        about 2 1/2" round and 27" long
     1/3           cup  butter -- softened

Mix the first 8 ingredients (this can be done the day ahead and
refrigerated).

Cut the baguette into 1-inch slices. Butter one side.

Arrange on a cookie sheet, buttered side up. Divide the mixture among
the slices and spread.

Bake in 350F oven for about 15 minutes and the cheese has melted.

Contributed to the FareShare Gazette by Dancer^; 14 March 2003.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 391 Calories; 26g Fat (58.4% calories 
from fat); 10g Protein; 32g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 
647mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
0 Fruit; 3 1/2 Fat.


                      * Exported from MasterCook *

                        Chicken and Scallop Rotini

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     chicken breast halves -- boneless and
                        skinless
     1/2           cup  Italian salad dressing
  1                cup  flour
  1         tablespoon  dried chipotle seasoning
  1           teaspoon  dried basil
  1           teaspoon  dried oregano
     1/2           cup  vegetable oil
                        
  1              pound  bay scallops -- rinsed and drained
     1/2           cup  flour
  1         tablespoon  Old Bay Seafood seasoning
  1           teaspoon  dried basil
  1           teaspoon  dried oregano
  1           teaspoon  garlic powder
                        
  1         tablespoon  butter
  1                cup  sweet onions -- chopped
     1/4           cup  flour
     1/2           cup  chicken broth
     1/2           cup  white wine
     1/2      teaspoon  garlic pepper -- with salt
  2               cups  tomatoes -- chopped or cut in
                        wedges
                        
                        water -- to cook pasta
  1         tablespoon  olive oil
  2 1/2           cups  rotini -- uncooked

Cut boneless chicken breasts into thin strips for bite-sized pieces.
Pour Italian salad dressing over cut chicken and toss to coat.

Combine flour, seasoning and dried herbs. Shake chicken in flour
mixture to coat.

In a medium sized wok (or similar pan) heat oil until a drop of
water sizzles in it. Place chicken pieces into oil, one at a time to
maintain separation. If necessary, fry in two batches. When nicely
browned, remove from oil and drain on a paper towel.

Combine flour, seasoning and dried herbs. Shake scallops in flour
mixture to coat. Pour most of corn oil used for cooking chicken out
of pan and return it to heat. When hot, dump the scallops into the
pan and toss and turn for 3 - 4 minutes or until they are lightly
browned. Removed from pan and cover with foil.

Return the pan to the heat and add the butter. When melted, add
onions and cook until they are translucent. Stir in flour to make an
onion roux. When the roux begins to brown, add broth and wine, stir
until thoroughly combined. Add garlic pepper to taste.

Add scallops and chicken to onion mixture and fold to combine. Add
tomatoes and fold gently. Turn heat down low and let mixture slowly
warm, stirring  frequently to keep from burning.

During the latter part of the above process, bring water to a boil
and add olive oil. Add rotini and cook until it is done the way you
like it.

Serve pasta and sauce separately.

Description : "Not being able to decide whether I wanted chicken or
scallops for dinner, I devised this dish and it turned out quite well.
It would be equally good served with rice."

NOTES : Developed and formatted by Art

Contributed to the FareShare Gazette by Art; 25 March 2003.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 745 Calories; 38g Fat (47.1% calories 
from fat); 33g Protein; 64g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 
433mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 
0 Fruit; 6 1/2 Fat.


                      * Exported from MasterCook *

                      Chicken Croquettes with Cheese

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground chicken
     1/4           cup  bread crumbs
     1/4         pound  brie -- or camembert cheese
                        A little butter
                        A little olive oil
  2        tablespoons  pesto
  1         tablespoon  Dijon mustard
     1/3           cup  35-percent cream
                        Salt and pepper to taste

Mix bread crumbs and ground chicken. Divide into 4 parts and shape into
patties.

Set aside half the brie or camembert for the sauce.

Make 4 balls with the other half and place one in the centre of each
chicken patty.

Fold chicken over cheese and delicately shape into a croquette, making
sure cheese stays inside.

In a frying pan, over medium heat, cook patties 4 to 5 minutes on each
side in a little butter and olive oil.

Meanwhile, prepare sauce: In a saucepan, over low heat, blend pesto,
mustard, cream and remaining brie or camembert cheese into a smooth
sauce (about 5 minutes). Season to taste with salt and pepper.

Pour sauce over croquettes and serve.

Contributed to the FareShare Gazette by Dancer^; 17 March 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 373 Calories; 19g Fat (46.4% calories 
from fat); 42g Protein; 7g Carbohydrate; trace Dietary Fiber; 135mg Cholesterol; 
387mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Fat; 0 Other 
Carbohydrates.


                      * Exported from MasterCook *

                             Christmas Fudge

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  block Ambrosia Real Milk Chocolate
     1/2          pint  whipping cream
  1                cup  chopped walnuts

Chill a large, deep bowl and egg beaters, (from a hand held mixer) in
the refrigerator.

Slowly melt chocolate in a double boiler over low heat. When the
chocolate is completely melted, whip the whipping cream in the chilled
bowl along with the chilled egg beaters, until slightly thickened
(about 3 minutes).

Stir the whipped cream into the melted chocolate until completely
dissolved (about 3 minutes).

The fudge will look dark in color and glossy. Add the chopped walnuts;
stir.

Pour into a buttered 13 x 9 x 2-inch pan. Refrigerate until slightly
firm.

With a buttered knife, cut fudge into 48 squares.

Refrigerate again, until fudge has firmed up completely.

This fudge freezes well.

Contributed to the FareShare Gazette by Cindi; 13 March 2003.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 33 Calories; 3g Fat (86.2% calories 
from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 7mg 
Cholesterol; 2mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 
0 Non-Fat Milk; 1/2 Fat.


                      * Exported from MasterCook *

                     Cinnabon's for the Bread Machine

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough -- (2 pound ingredient)
  1                cup  milk -- at room temperature
  1                     egg -- beaten
  4        tablespoons  butter -- melted
  4        tablespoons  water
     1/2           box  instant vanilla pudding -- (4-serving size)
  4               cups  bread flour
  1         tablespoon  sugar
     1/2      teaspoon  salt
  2 1/2      teaspoons  bread machine yeast
                        Filling
     1/2           cup  butter -- softened
  1                cup  brown sugar
  2          teaspoons  cinnamon
     1/4           cup  chopped walnuts -- optional
     1/4           cup  raisins -- optional
                        Frosting
  4             ounces  cream cheese -- at room temperature
     1/4           cup  butter -- softened
  1 1/2           cups  powdered sugar
     1/2      teaspoon  vanilla
  1 1/2      teaspoons  milk
  3        tablespoons  real maple syrup

Place all dough ingredients in your machine in order recommended by
your machine's manufacturer. Place the pan in your machine.

Select the dough cycle and press start.

When cycle is finished, remove the dough, knead enough to punch down
and roll to 17 X 10-inch rectangle.

For Filling:

Combine first three filling ingredients and mix well.

Spread over rolled out dough with rubber spatula. Get as close to the
edges as possible. Sprinkle nuts or raisins over dough. Starting with
widest end, roll the dough into tight log. Cut into 1/2- to 1-inch
slices.

Place in a lightly greased baking dish with sides. Put in warm draft
free place and allow them to raise until double.

Bake at 350F. for 15-20 minutes. Do not overbake. When the rolls are
done top with frosting.

For frosting, combine all ingredients.

Yield : A full 9 x 13 pan. About 12 rolls depending on size cut.

Source : "http://www.copykat.com"
S(MCFormatted by Dee)
Copyright : " 1997-2002, CopyKat Creations"

NOTES : For a real treat replace raisins in the filling with chopped
dried cherries, blueberries or strawberries.

Dee's Note:  I always double the frosting.

Contributed to the FareShare Gazette by Dee; 10 March 2003
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 487 Calories; 22g Fat (40.1% calories 
from fat); 8g Protein; 65g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 
294mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 
0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

                   Company Mexicali Corn And Bean Salad

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  canned cut green beans -- drained
  1                cup  cooked dry blackeyes -- drained
  12            ounces  Mexicali corn
  2               cups  tomatoes -- peeled
                        seeded and diced
                        Mexicali Dressing -- (recipe follows)
     1/2           cup  oil
  3        tablespoons  lime juice
  3        tablespoons  white wine vinegar
  1           teaspoon  sugar
  1           teaspoon  garlic salt
     1/2      teaspoon  crushed oregano
     1/8      teaspoon  bottled hot pepper sauce

Combine all ingredients; carefully stir to distribute ingredients
evenly throughout mixture.

Refrigerate, covered, overnight.

Makes 10 to 12 servings.

Mexicali Dressing:

Combine ingredients and mix well. Makes about 3/4 cup.
This keeps well, refrigerated, up to 7 days.

Contributed to the FareShare Gazette by Dancer^; 31 March 2003.
www.fareshare.net

         - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 90 Calories; 9g Fat (88.6% calories 
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 174mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat; 
0 Other Carbohydrates.

     

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