Recipes Included On This Page Cajun Shrimp And Corn Soup Chevy's Corn Tomolito Chicken Spaghetti Chicken Walnut Green Bean Stir Fry Chickpea Candy (Ceciarchiata Taiglach) Chile Tuna Sea Shells Chinese New Year Savory Turnip Pudding Chinese New Year Turkey Cashew Stir-Fry Chocolate Candy Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cajun Shrimp And Corn Soup Recipe By :Chef Remy Laterade, NOLA. Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound butter 2 cups onion -- medium chop 1 cup bell pepper -- medium chop 1/2 cup celery -- chop fine 3 tablespoons garlic -- minced 1 cup tasso -- or ham 1 slice or dice 3 quart shrimp stock -- or water 1 1/2 cup dark roux 3 tablespoons fresh parsley -- chop fine salt 1 tablespoon Creole seasoning 1 teaspoon black pepper 1 can diced Rotel tomatoes with chiles In a 6-quart pot, heat butter on high heat. When melted, add onion, bell pepper, celery, garlic and tasso. Saute for 2 minutes. Add stock and bring to a boil. Add roux when rolling boil is achieved, stirring until completely dissolved. Bring back to a boil, watching not to boil over. As soon as the pot wants to boil over, the roux is dissolved. Reduce heat to very low, slide pot to one side of the burner as far as you safely can. Simmer for 5 minutes, then skim off any oil and foam. Return to high heat. Add parsley, salt, Creole seasoning and pepper and saute for 10 minutes. Add tomatoes and bring to a bubble. Bring to a rolling boil. Reduce heat to medium and add potatoes. Simmer on medium heat for 10 minutes. Add all corn and stir well. Bring back to a bubble, reduce heat to low and simmer for 15 minutes, stirring occasionally. Add shrimp and stir well. Bring heat to high and bring to a low boil. Cover and reduce heat to low. Simmer for 5 minutes. Remove from heat and serve, topped with green onions. Source : "chef2chef.net" Contributed to the FareShare Gazette by Chupababi; 25 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 8g Fat (76.2% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chevy's Corn Tomolito Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons margarine -- softened 1/4 cup masa -- (corn flour) 1/3 cup sugar 1/2 cup water 2 cups corn kernels -- fresh or frozen, thawed; divided use 1/2 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons milk -- plus 1 teaspoon milk In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute. In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk; mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a toothpick inserted in the center comes out clean. Tomalito should have a smooth, moist texture. Note : The pan must be tightly wrapped at all times. Makes 12 to 16 servings. Source : Robbie's Recipes Message Boards Amy Winkler Stayin Home and Lovin it! I made this recipe and it tasted JUST like the restaurant. Sweet and yummy and great with Mexican food! Your guests will say, "Mmmmmm, what is this?" Contributed to the FareShare Gazette by Renee in response to a request; 31 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 5g Fat (40.0% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 188mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chicken Spaghetti Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces spaghetti -- (semolina), cooked 1 1/2 pounds boneless skinless chicken breasts -- (3 cups cooked) 28 ounces crushed tomatoes in puree -- Italian-style or plain 2 ounces pimientos -- (1 jar) 1 cup chopped green bell pepper 1 cup chopped celery 1 cup sliced fresh mushrooms 1 1/2 cups chopped onion 3 ounces sliced olives -- (1 can) 1 packet dry spaghetti sauce seasoning Salt and pepper to taste 2 cups grated low-fat cheddar cheese Cook spaghetti until al dente; drain. At the same time, cut chicken into 1-inch cubes; cook in a small amount of water until no longer pink in the center. In a large pot, combine chicken with remaining ingredients except cheese. Bring mixture to a boil; reduce heat. Simmer for 15 minutes, stirring occasionally. Add cooked spaghetti to sauce. Cool and freeze in 16-cup container; tape 1-quart bag with cheese to container. To serve, thaw cheese and spaghetti. Bake spaghetti in a preheated 325- degree-F. oven for 40 minutes. Top with cheese; bake 5 minutes or until cheese melts. Makes 10 servings. Contributed to the FareShare Gazette by Dancer^; 20 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 2g Fat (6.3% calories from fat); 21g Protein; 29g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 59mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable. * Exported from MasterCook * Chicken Walnut Green Bean Stir Fry Recipe By :Doug Irvine Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound boneless skinless chicken breast -- cut bite size pieces 1 cup walnut halves 1 cup slivered green beans 1 egg white -- beaten 1 tablespoon corn starch 1/2 teaspoon five-spice powder 2 tablespoons soy sauce 1 1/2 teaspoons minced ginger 1 small garlic clove -- minced 1 green onion -- chopped 2 tablespoons chicken stock -- (2 to 3) 1 tablespoon oyster sauce 1 tablespoon peanut oil -- (1 to 2) Marinate the chicken pieces in the egg white, corn starch, 5-spice and 1 teaspoon of the soy sauce for at least an hour, longer is better. Sliver the green beans, I just cut them up the middle, if you have a frencher, use that. Mix the chicken stock and oyster sauce with the remaining soy sauce and set aside. Add the peanut oil to a hot wok and simmer the garlic and ginger for a few seconds, then stir in the chicken pieces, removing them as they cook. When all chicken is cooked, return to wok, add the green beans, walnut and the chicken stock mixture. Cook only until the beans are tender crisp; add a dash of sesame oil, throw in the green onions and serve with rice. Contributed to the FareShare Gazette by Doug; 23 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 6g Fat (30.6% calories from fat); 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 905mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Chickpea Candy (Ceciarchiata Taiglach) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs -- slightly beaten 2 cups unbleached all-purpose flour 1/2 teaspoon salt 1 cup vegetable oil -- or olive oil 1 cup honey 1/2 cup toasted and coarsely chopped hazelnuts 2 teaspoons grated lemon zest 1 tablespoon lemon juice 1 cup toasted and coarsely chopped almonds Put the eggs, flour and salt in a bowl; stir to make a soft dough. Turn the dough out onto a floured surface and knead it for a couple of minutes. Shape it into a ball, flatten it with your hands and sprinkle it lightly with flour. Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or pizza cutter, cut into 1/4-inch-wide strips and dredge these in flour. Then cut the strips into chickpea-size bits and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour. Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so that they are an even color. Drain on paper towels and cool. (You can also bake them, 1/3 at a time, on an ungreased cookie sheet on the middle rack of a preheated 400-degree oven for about 7 minutes). In a 6-cup, heavy casserole, bring the honey to a boil and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon zest and lemon juice. Cook over lower heat 7 minutes longer, stirring constantly. Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature (it will harden a little). The taiglach can be eaten either by breaking off pieces with your fingers or by cutting it into 2-inch segments. Makes 8 to 12 servings. Contributed to the FareShare Gazette by Dancer^; 24 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 23g Fat (63.4% calories from fat); 2g Protein; 28g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 125mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Chile Tuna Sea Shells Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 green chiles -- skinned seeds removed -- chopped 2 tablespoons prepared chile sauce 1 can white tuna -- drained and flaked 1/4 cup mayonnaise 2 teaspoons prepared horseradish sauce 4 green onions -- chopped 1/4 cup green olives -- sliced 1/2 pound sea shell macaroni 1 avocado -- peeled pit removed -- chopped 2 cilantro sprigs -- chopped Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Contributed to the FareShare Gazette by Dancer^; 20 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 20g Fat (76.0% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 164mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Chinese New Year Savory Turnip Pudding Recipe By : Dim Sum and Other Chinese Street Food by Mai Leung; 1979 Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons lard -- or shortening 1/2 slice Chinese bacon -- discard skin, cut into pea-sized pieces 3 Chinese pork sausages -- cut into pea-sized pieces 6 large Chinese dried mushrooms -- soaked in hot water until spongy -- stems removed and caps cut in small pieces 1/3 cup Chinese dried shrimp -- soaked in hot water to soften -- cut in small pieces 1 1/2 pounds Chinese white turnip -- (1 1/2 to 2 pounds) peeled, grated by hand or shredded in food processor 1/2 cup water 1/2 cup clear chicken broth -- (not condensed) 1 1/2 cups rice powder -- (rice flour) 1/4 teaspoon ground white pepper 1 1/2 teaspoons salt 1 teaspoon sugar 1 tablespoon thin soy sauce 2 tablespoons white sesame seeds -- roasted in an ungreased pot over low heat until golden brown A small bowl of Chinese chili sauce or Tabasco sauce Author's note: This sumptuous pudding is for those who love the flavor and aroma of turnips. Turnips have a strong smell while cooking. If people are not acquainted with it, they might think there is a mild sewage problem. So share it with those who love it, as a meal, lunch or tea snack. 1. Heat wok over medium heat until it is hot. Add lard or shortening. When it is hot, drop in bacon and sausages; stir-fry until they sizzle. Add mushrooms and shrimp; stir-fry for about 30 seconds. Turn off heat and put mixture in a bowl. Do not wash the wok. 2. Add grated turnip and 1/2 cup water to wok; cook over low heat until turnip becomes soft then turn off heat. Return sausages, bacon, mushrooms and shrimp mixture to wok; add the remaining ingredients except the sesame seeds and chili or Tabasco sauce. Mix well. 3. Grease a 9-inch cake pan with vegetable oil and pour in the pudding mixture. Spread and smooth it out with a spoon. Sprinkle sesame seeds on top. 4. Steam pudding mixture over boiling water for about 1 hour or until the tip of a knife comes out clean. Allow to cool for about 5 minutes. Serve hot with Chinese chili sauce or Tabasco sauce. Note - Turnip pudding can be prepared in advance and resteamed. Also, you may slice cold pudding into squares and pan-fry them with a little oil until crisp and golden brown outside but still soft inside. From Dim Sum and Other Chinese Street Food by Mai Leung; 1979. ISBN 0-06-090919-6 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; 1g Fat (80.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chinese New Year Turkey Cashew Stir-Fry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut oil -- divided 1 tablespoon soy sauce 1 teaspoon cornstarch 1/4 teaspoon red pepper flakes 1 egg white 1 pound turkey cutlets -- cut into 1/4-inch strips 4 ounces snow peas 4 ounces red bell pepper -- seeded and cut into 1/4-inch strips 4 ounces cashews 1 tablespoon fresh ginger -- peeled and minced 1 garlic clove -- minced 15 ounces baby corn -- rinsed and drained [1 can] 15 ounces straw mushrooms -- rinsed and drained [1 can] 1. Beat 1 teaspoon oil, soy sauce, cornstarch, pepper flakes and egg white in large bowl. Place turkey strips in marinade. Coat well and marinate for at least 30 minutes. 2. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add snow peas and bell pepper and stir-fry 2 minutes; transfer to a clean bowl. Add last tablespoon of oil to wok, add cashews and stir-fry 1 minute; transfer to same clean bowl. 3. Add turkey, marinade, ginger and garlic; stir-fry 3 minutes. Add corn, mushrooms, reserved vegetables and nuts. Stir-fry 2 minutes more or until all ingredients are piping hot. Meal Type: Main Course, Entree Ethnicity : Asian Occasions : Chinese New Year SOURCE : Recipe provided by Shady Brook Farms Contributed to the FareShare Gazette by Chupababi; 21 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 350 Calories; 24g Fat (60.1% calories from fat); 12g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 569mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Chocolate Candy Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs 1 egg white -- slightly beaten 1 tablespoon light butter or margarine 8 ounces light cream cheese -- softened 8 ounces fat-free cream cheese -- softened 1/2 cup sugar 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract 2 light Milky Way bars -- cut up 1/4 cup fat-free caramel ice cream topping Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white and melted margarine until well moistened. Press crust evenly into prepared pie pan, set aside. In a large mixing bowl, combine both bars of cream cheese and sugar. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie pan. Bake at 350F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until served. Contributed to the FareShare Gazette by Dancer^; 21 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 3g Fat (28.8% calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 208mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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