Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- April 1999 - C's (Page 3)

Page C1 | Page C2 | Page C3 | Page C4 | Page C5



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Chicken Veronique
Chicken Zorba
Chile Cheese Rice Bake
Chili-Cheese Stuffed Turkey Breasts (Spieler)
Chilled Sesame Spinach
Chocolate Hazelnut Kisses

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index


FareShare Chat Recipes.
FareShare Gazette Recipes.

                    *  Exported from  MasterCook  *
                            Chicken Veronique
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Chicken
                Main Dishes                      Turkey
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb.           package  PERDUE® FIT 'N EASY® Fresh
                        Skinless & Boneless
                        Thin-sliced Chicken or Turkey Breast
   1      large         lemon wedge
                        Ground pepper
   1      tablespoon    unsalted margarine
   1 1/2  teaspoons     cornstarch
     1/2  cup           low-sodium chicken broth or bouillon
     1/4  cup           dry white wine
   1      cup           seedless green grapes -- halved
Rub cutlets with lemon and sprinkle lightly with pepper. In large skillet 
over medium heat, melt margarine. Add chicken cutlets, a few at a time, so 
that pieces do not touch. Sauté 4 minutes, turning once, until chicken is 
lightly browned on both sides. Remove from skillet; keep warm.
In small bowl, stir together cornstarch, broth and wine until smooth; add 
to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring 
constantly. Stir in grapes until heated through. To serve, spoon grape 
mixture over chicken.
Makes 4 servings 
Posted on FareShare 4-99 by Robin 
                   - - - - - - - - - - - - - - - - - - 
                    *  Exported from  MasterCook  *
                              Chicken Zorba
Recipe By     : 
Serving Size  : 4    Preparation Time :0:10
Categories    : Volume 2-4, Apr.'99              Cheese
                Chicken                          Main Dishes
                Pasta/Noodles                    Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            pkg. PERDUE® FIT 'N EASY® fresh
                        thin-sliced chicken
                        breast cutlets
   1      teaspoon      dried oregano leaves
                        Salt and ground pepper to taste
   1      tablespoon    olive oil
   3                    garlic cloves -- crushed
   1      can           Italian-style tomatoes -- (14 1/2 ounces)
     1/2  teaspoon      fennel seed
   8      ounces        orzo pasta cooked following package
     1/2  cup           crumbled feta cheese
                        Freshly chopped parsley
     1/3  cup           Kalamata or other oil-cured black olives
Season breasts with oregano, salt and pepper. In large nonstick skillet, 
over medium-high heat, heat oil. Add garlic; saute 2 minutes and remove. 
Add chicken and brown 1 1/2 to 2 1/2 minutes per side.
Stir in tomatoes and fennel seed. Reduce heat to medium-low and simmer, 
uncovered, 5 minutes to blend flavors. Serve chicken and sauce over pasta. 
Sprinkle with feta and parsley and garnish with olives.
Nutrition facts per serving:
Calories 429, Protein 36 g, Carbohydrate 48 g, Fat 9 g, Saturated Fat 3 g, 
Cholesterol 89 mg, Sodium 399 mg 
Posted on FareShare 4-99 by Robin 
                   - - - - - - - - - - - - - - - - - - 
                    *  Exported from  MasterCook  *
                          Chile Cheese Rice Bake
Recipe By     : JUDI M. PHELPS
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Grains
                Volume 2-4, Apr.'99              Cheese
                Rice                             Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Long grain white rice
   2      md            Zucchini -- sliced
   1      cn            (7 oz) diced green chiles
  12      oz            Jack cheese -- grated
   1      lg            Tomato -- chopped
                        Salt to taste
   2      c             Sour cream
   1      t             Oregano
   1                    Garlic clove -- chopped
     1/4  c             Green onions -- chopped
                        Parsley -- chopped
  Preheat oven to 350 degrees F.
  Cook rice and set aside.  Steam zucchini until tender, then drain. Butter 
3-quart casserole.  Layer rice, chiles, 1/2 of cheese, zucchini and tomato. 
Sprinkle with salt.  Combine sour cream, oregano, garlic and green onions 
and spoon over tomato layer.  Scatter remaining cheese on top.
  Cover and bake for 45-50 minutes.  Sprinkle with chopped parsley and 
  Source:  California Sizzles, Junior League of Pasadena.
  Shared on FareShare 4-99 and MM by Judi M. Phelps or
                    - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
              Chili-Cheese Stuffed Turkey Breasts (Spieler)
Recipe By     : Marlena Spieler, The Classic Barbecue and Grill Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Cheese
                Grill/Outdoor Cooking            Main Dishes
                Stuffing                         Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         turkey breast -- sliced in 4 steaks
   3      cloves        garlic -- finely chopped
   1                    fresh chili -- chopped
   3      tablespoons   fresh cilantro -- chopped
     1/3  cup           mozzarella or fontina -- cut in 4 slices
   1      teaspoon      cumin seed (up to 2 tsp)
   1      tablespoon    olive oil
   2                    ripe tomatoes -- diced
Prepare a charcoal fire or preheat a gas grill.
Place the turkey breasts between waxed paper or plastic wrap, or inside
a plastic bag. With a rolling pin or butcher's mallet, lightly pound the
turkey to about half its thickness.
Sprinkle each turkey slice with garlic, chili, salt, and half the
cilantro, then cover one half of the turkey with a cheese slice, leaving
a border around the edge. Fold over the turkey and press the edges
Sprinkle the top of the bundles with cumin seed and drizzle olive oil
over. Cook over medium hot coals, turning after about 4 minutes to cook
the other side. The cheese should be melted and the turkey just cooked
through. Serve immediately, sprinkled with the remaining cilantro, diced
tomatoes, and salt to taste.
These stuffed breasts are delicious and surprisingly simple to prepare.
Serve with warm corn tortillas sprinkled with sliced scallions and
topped with sour cream. For a spicier dish, serve with a selection of
Recipe from The Classic Barbecue and Grill Cookbook by Marlena Spieler,
page 90,  ISBN 0-7894-0421-4
Posted to FareShare 4/99 by JoAnn Pellegrino 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Chilled Sesame Spinach
Recipe By     : SPINACH by Willoughby and Schlesinger
Serving Size  : 4    Preparation Time :0:00
Categories    : Spinach                          Salads
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        crinkly leaf spinach
                        OR 2-bunches flat leaf spinach
                        stemmed and well washed
     1/4  cup           soy sauce
     1/4  cup           white vinegar
   3      tablespoons   sesame oil
   2      tablespoons   sugar
   2      tablespoons   minced fresh ginger
   1      tablespoon    freshly ground white or black pepper
     1/4  cup           sesame seeds -- toasted
                        see directions
Toast sesame seeds in a saute pan over medium heat and shaken frequently 
until fragrant (4 to 5 minutes).
Fill a sink or a large stockpot with ice and cold water.
Bring a large pot of salted water to a boil over high heat.  Add the 
spinach (in 2 batches if necessary), leave for 5 seconds, then remove 
using a slotted spoon, tongs or skimmer.  Immediately plunge the spinach 
into cold water to stop the cooking process.
Drain spinach, gently squeezing it between your hands, and chop roughly.  
Place in a medium bowl, cover and refrigerate until well chilled, about 15 
In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, ginger 
and pepper, and mix well.
Pour the dressing over the spinach, and mix well with a fork, fluffing it 
to make sure it is coated with the dressing.  Stir in the toasted sesame 
seeds.  Serve on its own or with a strongly flavored fish like tuna, 
bluefish or mackerel.
Makes 4 servings, each 210 calories, 15 grams fat.
(Source: Going for the Green: Spinach, by John Willoughby and Chris 
Schlesinger, NY Times News Service, April 1999)
Posting to FareShare from 4/99
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Chocolate Hazelnut Kisses
Recipe By     : Susan Feniger and Mary Sue Milliken
Serving Size  : 50   Preparation Time :0:00
Categories    : Candies                          Volume 2-4, Apr.'99
                Chocolate                        Nuts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        Hazelnuts -- whole
   2      teaspoons     Baking soda
     1/4  cup           Sugar
   1      cup           Heavy cream
   1      pound         Bittersweet chocolate -- chopped finely
   2      tablespoons   Unsalted butter
   2      tablespoons   Amaretto or other nut liqueur, or dark rum
   1      pound         Tempered chocolate -- for dipping
Preheat oven to 350 degrees.
Bring large pot of water to the boil and add the baking soda.  Drop
in the hazelnuts, bring back to a boil, and blanch 10 seconds.  Drain
hazelnuts in a colander, then spread out on a baking sheet in a single
layer.  Place in oven and roast 8 to 10 minutes until light brown. 
Remove from oven, place a kitchen towel over the pan, and allow to cool
Rub cooled hazelnuts between your palms; the skins should slip right
off.  Set aside 50 whole hazelnuts.  Grind the rest very fine in a food
processor fitted with the metal blade and set aside.
Place sugar and heavy cream in a medium pot and bring to a boil.  Add
the chopped chocolate, let sit for 2 minutes, then whisk until smooth. 
Whisk in the butter.  Pour the ganache into the bowl of an electric
mixer and allow to cool until set.  Fit the machine with a paddle and
beat the set ganache on medium speed until aerated and fluffy, about 2
minutes.  Beat in the reserved ground hazelnuts and the liqueur if
using.  Beat well to thoroughly combine.
Load mixture into a pastry bag fitted with a 1/2-inch plain tip. 
Line a baking sheet with parchment or waxed paper.  Pipe out 1/2-inch
balls.  On top of each ball, press in one of the reserved whole toasted
hazelnuts until it is halfway buried.  Place pan in refrigerator to
chill completely.
To coat, place tempered chocolate in a medium bowl.  Line 2 baking
sheets with parchment or waxed paper.  Get yourself 2 forks.  Place one
nut-topped ball on the prongs of one fork, nut up.  Lower the fork into
the melted chocolate, covering completely.  Lift fork up, pause 3
seconds to allow excess chocolate to drip off, then run bottom of fork
along top of bowl to remove excess chocolate.  Place fork on paper-lined
pan and use second fork to push off the candy while you withdraw the
first fork (it's easier than it sounds).  Keep the nut up at all times. 
Repeat with remaining centers.  If it's warm out, place the finished
candies in the refrigerator to set; otherwise they will set at cool room
temperature (65 degrees).
This recipe yields about 50 candies.
  Comment:  These candies make great Christmas presents packed into
little boxes or baskets.  They are involved but can be done easily in
large batches.  One day of work can yield many gifts.
Recipe Source:
TOO HOT TAMALES  with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6349 broadcast 02-12-1997)
Downloaded from their Web-Site  -
Formatted for MasterCook by MR MAD, aka Joe Comiskey  - 2/21/97
Posted to FareShare 4/99 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 


Page C1 | Page C2 | Page C3 | Page C4 | Page C5

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

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.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!