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FareShare Gazette Recipes -- November 2003 - P's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Pecan Burgers (Vegan)
Pizza Chicken

Poached Stuffed Pear in Pastry

Prosciutto and Parmesan Pinwheels
2
Pumpkin Nut Cups

Pumpkin Vinaigrette

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                      * Exported from MasterCook *

                          Pecan Burgers (Vegan)

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  grated carrot
     1/2           cup  celery
  2        tablespoons  onion
  2        tablespoons  fresh parsley
  3             slices  whole wheat bread
     3/4      teaspoon  salt
     1/8      teaspoon  thyme
     1/8      teaspoon  basil
     1/2           cup  tomato juice
  1                cup  ground pecans
  1                     egg
     1/4           cup  whole wheat flour

Make bread into crumbs.

Grate carrot. Cut celery and onion fine.

Combine carrot, celery, onion, parsley, bread crumbs, salt, thyme, basil,
juice, pecans, egg and flour.  Mix together well. Form into patties.

Brown in a skillet with a small amount of oil.

Iren Rundell: "Vegetarian Delights"

Contributed to the FareShare Gazette by Chupa; 11 November 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 163 Calories; 10g Fat (54.6% calories 
from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 
436mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.


                      * Exported from MasterCook *

                              Pizza Chicken

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     boneless skinless chicken thighs
                        [about 1 1/2 pounds]
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1              small  onion -- sliced
  2             medium  bell peppers -- cut into strips
  2               cups  spaghetti sauce
  16            ounces  rotini pasta
  1                cup  mozzarella cheese -- shredded

Remove fat from chicken. Sprinkle chicken with salt and pepper. Place
chicken in 3 1/2- to 6-quart slow cooker.

Top chicken with onion and bell peppers. Add spaghetti sauce. Cover and
cook on LOW heat setting 4 to 6 hours or until juice of chicken is no
longer pink when centers of thickest pieces are cut.

Cook and drain pasta as directed on package. Place pasta on platter. Top
with chicken and sauce. Sprinkle with cheese.

Source : "#169 Jan 2001 Betty Crocker Comfort Casseroles page 51"
Copyright : "2001 by General Mills, Inc."
Yield : "4 to 8 servings"
Start to Finish Time: "6:11"
T(Cooking Time): "6:00"

NOTES : Substitution: For a bit more color, use 1 yellow bell pepper and 2
red or green bell pepper.

Variation : Six boneless pork chops can be substituted for the chicken
thighs. Brown the pork chops, then continue as directed.

Bobbie's Note: This was delicious. I served it in bowls, using the
boneless, skinless chicken thighs. The spaghetti sauce I used with Green
Peppers and Mushroom sauce.

Contributed to the FareShare Gazette by Bobbie; 21 November 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 126 Calories; 7g Fat (44.9% calories 
from fat); 5g Protein; 13g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 
502mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat.


 
                      * Exported from MasterCook *

                      Poached Stuffed Pear in Pastry

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     peeled and cored pears
  4               cups  water
  1                cup  sugar
  2          teaspoons  vanilla
     1/2           cup  lemon juice
                        
  2 1/2          pints  raspberries
  1                     puff pastry sheet -- 10 x 15 inches

Put first five ingredients in a stainless steel pan and bring to a boil.
Simmer on low until pears are slightly soft. Drain pears completely and set
on paper towels to dry completely and cool.

Preheat oven to 350F.

Thaw out puff pastry and cut into 6 equal squares, stuff pears with
raspberries. Take on square of puff pastry at a time and roll out to fit up
around pear. Slice thin strip from pastry to tie around pear. Wrap the rest
of pastry around pear to look like a beggar's purse. Take thin strip of
pastry to tie at top. Repeat for other pears.

Bake at 350F. for 20-25 minutes until pastry is golden brown.

L'Auberge Provencale
White Post, Virginia

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

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Per Serving (excluding unknown items): 416 Calories; 16g Fat (34.2% calories 
from fat); 4g Protein; 66g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 
107mg Sodium.  Exchanges: 1 Grain(Starch); 1 Fruit; 3 Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

                    Prosciutto and Parmesan Pinwheels 2

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  frozen puff pastry sheets -- thawed
                        [17.5-ounce package]
  5             ounces  prosciutto -- thinly sliced
  5             ounces  Parmesan cheese -- thinly sliced
  2          teaspoons  prepared mustard

1.  Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet
with nonstick oil spray.

2.  Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to
taste on the pastry sheets. Cover pastry with a layer of prosciutto, then
cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick
sections. Arrange the sections on the prepared baking sheet.

3.  Bake 10 to 12 minutes.

Prep Time: 10 Minutes. Cook Time: 10 Minutes. Ready In: 20 Minutes.

Very easy appetizer. Absolutely delicious.

Contributed to the FareShare Gazette by Polly; 19 November 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 288 Calories; 19g Fat (58.8% calories 
from fat); 15g Protein; 15g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 
901mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fat; 0 Other 
Carbohydrates.


                      * Exported from MasterCook *

                             Pumpkin Nut Cups

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  unsalted butter -- softened
  3             ounces  cream cheese -- softened
  1                cup  all-purpose flour
     1/2           cup  packed brown sugar
     1/4           cup  canned pumpkin
  1                     egg yolk
  1         tablespoon  half-and-half
                        or 1 tablespoon light cream
                        or 1 tablespoon milk
  4          teaspoons  unsalted butter -- melted
  1         tablespoon  rum
                        or 1/4 teaspoon rum flavoring
  1           teaspoon  vanilla
     1/8      teaspoon  ground cinnamon
     1/2           cup  coarsely chopped pecans
     1/4           cup  packed brown sugar
  1         tablespoon  unsalted butter -- melted
     1/8      teaspoon  ground nutmeg

1. In a medium mixing bowl beat the 1/2 cup butter and the cream cheese
with an electric mixer until well mixed. Stir in flour. Divide dough into
24 balls, 1 inch in diameter; press the dough evenly into bottom and up
sides of twenty-four 1 3/4-inch muffin pans. Bake in a 325-degree F. oven
for 10 minutes.

2. Combine the 1/2 cup brown sugar, the pumpkin, egg yolk, cream or milk,
the 4 teaspoons butter, rum or rum flavoring, vanilla, cinnamon and
nutmeg.  Spoon into warm prebaked cups.

3. Stir together pecans, 1/4 cup brown sugar and 1 tablespoon butter;
sprinkle over pumpkin mixture. Bake in the 325-degree F. oven 25 minutes.
Cool in pans for 10 minutes. Loosen and remove cups from pans.

Serve warm or cool.

Source : "http://ww4.bhg.com/bhg/food/index.jhtml"
Copyright : " Copyright 2003 Meredith Corporation."
Yield : "2 dozen"

NOTES : MC Formatted by Dee

Contributed to the FareShare Gazette by Dee; 7 November 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 106 Calories; 6g Fat (54.7% calories 
from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 
14mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 
1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                           Pumpkin Vinaigrette

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  pumpkin puree
     1/4           cup  vinegar -- use cider
                        or balsamic
  1                     garlic clove
  1           teaspoon  sugar
     1/2      teaspoon  salt
     1/8      teaspoon  black pepper
     1/2           cup  olive oil

Finely chop or mash the clove of garlic

Put all ingredients except the olive oil into a bowl.
Whisk all ingredients together. Mix well.
Add olive oil and whisk well

NOTES : It is important to mix the olive oil in last as salt will not
dissolve in oil. I used a combination of cider and balsamic vinegar.

Contributed to the FareShare Gazette by Jennie; 10 November 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 1005 Calories; 108g Fat (94.3% calories 
from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
1070mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 21 1/2 Fat; 1/2 Other 
Carbohydrates.

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