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FareShare Gazette Recipes -- June 2004 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Sausage-Stuffed Peppers
Sev and Bhel Puri (Crispy Noodles and Rice with Salad)

Shrimp Stock

Sizzling Shrimp with Garlic (Gambas al Pil Pil)

Spicy Flank Steak Fajitas in Lettuce "Tortillas"

SPLENDAŽ and Spice Cookies

Strawberry Pound Cake

Stuffed Pasta Shells

Sweet & Tangy Chicken

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                       * Exported from MasterCook *

                         Sausage-Stuffed Peppers

Recipe By     : Cooks.Com
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  firm unblemished sweet red peppers
  1              pound  hot Italian sausages -- (or sweet or mixed)
  2               cups  finely chopped onion
  1                     garlic clove -- finely minced
  1 1/4         pounds  fresh mushrooms -- cut into tiny cubes
                        or chopped -- (about 3 1/2 cups)
  1                cup  finely chopped parsley
  2               cups  fine fresh bread crumbs
  2                     eggs
                        Salt and freshly ground pepper -- to taste
     3/4           cup  tomato sauce
     3/4           cup  grated Parmesan cheese

Preheat oven to 425 degrees F.

Split the peppers in halves lengthwise. Remove and discard the seeds. Cut
away and discard the white veins inside the pepper halves. Remove the meat
from the sausage skins. Discard the skins. Add the sausage meat to a
skillet. Do not add any more fat. Cook, stirring and cutting down with the
side of a heavy kitchen spoon to break up any lumps in the meat.

When cooked through, add the onion and garlic. Cook about 5 minutes and add
the mushrooms. Cook about 2 minutes and spoon the mixture into a mixing
bowl. Let cool slightly. Add the parsley, bread crumbs, eggs, salt and
pepper to taste. Blend well. Spoon equal portions of mixture into the
pepper halves. Smooth over.

Arrange pepper halves in a buttered baking dish. Spoon 1 tablespoon of
tomato sauce on top of each half. Sprinkle with cheese. Bake 40 to 45
minutes until piping hot throughout and nicely browned.

Yields 6 to 12 servings.

A photo of this dish is available on our website at:
http://fareshare.net/sausage-stuffed-peppers.html

Notes :

Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette

Contributed to the FareShare Gazette by Art; 25 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 60 Calories; 2g Fat (35.1% calories from 
fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 198mg 
Sodium.  Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

          Sev and Bhel Puri (Crispy Noodles and Rice with Salad)

Recipe By     :Street Food by Clare Ferguson
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *Sev Masala*
  3               cups  besan -- (750 mL)
                        [gram or chickpea flour]
     1/2      teaspoon  asafoetida powder -- (2 mL)
     1/2      teaspoon  ground turmeric -- (2 mL)
  2          teaspoons  cayenne pepper -- (10 mL)
  2 1/2      teaspoons  salt -- (12 mL)
     1/2           cup  peanut oil -- (125 mL)
                        plus extra for frying
                        *Bhel Puri*
  6                     fresh green and red chilies -- finely sliced
  1                cup  chopped fresh cilantro -- (250 mL)
  2                     scallions -- finely sliced
  1              small  red onion -- halved and sliced
  1           teaspoon  seasoned salt -- (5 mL)
  2        tablespoons  lime juice -- (25 mL)
                        or lemon juice
     1/2           cup  long-grain rice -- (125 mL)

To make the Sev:

Mix the besan, asafoetida, turmeric, cayenne and salt in a bowl.

In another bowl or pitcher beat the oil with some water (unfortunately
this recipe neglects to say how much water); then drizzle it gradually
over the dry ingredients, mixing and kneading to make a soft sticky dough.

Divide into 3 portions; cover and chill for 20 minutes.

Fill a wok or saucepan one-third (1/3) full of peanut oil and heat to 350F
(180C) or until a cube of bread browns in 30 seconds.

Using a sev-maker or coarse grater, force walnut-sized balls of the first
portion of dough through the holes, firmly and slowly, to make thin
noodles. Move the whole apparatus in a circle as you do this so that the
noodles fall in a curling stream. Fry for 30 seconds; remove with a
slotted spoon, then drain on crumpled paper towels.

Continue until all the dough has been cooked, then cool well.

Next, roll pea-sized balls of the second portion of dough; deep-fry for 3
minutes, then drain.

Roll similar sized balls of the third portion and flatten into 2-inch (5
cm) disks. Prick all over with a fork; deep-fry for 3 minutes, then drain.

For an instant snack, toss together all the Bhel Puri salad ingredients
except the rice.

Heat a dry skillet until very hot. Add the rice and heat, shaking it,
until it pops and becomes crispy and brown. Cool and add to the Sev mix.

Serve separate bowls of all the different sev, salad and your choice of
chutneys. Provide spoons so people can mix their own just before eating,
otherwise the sev becomes soggy.

Serves 8.

 From Street Food by Clare Ferguson. Time-Life Books; 1999.
ISBN 0-7370-0030-9

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie in response to a request; 9 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 174 Calories; 14g Fat (69.8% calories from 
fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 840mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 
Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                               Shrimp Stock

Recipe By     : Cuisine at Home Issue 46
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                 T.  Olive Oil
  1                     onion, roughly chopped
  2               ribs  celery, roughly chopped
  2                     carrots, roughly chopped
  3             cloves  garlic, smashed
                        
  8               cups  water
                        Shells from 2 lb. 16 - 20 count shrimp
                        or 4 cups water and 4 cups clam juice if
                        no shells
  1                     lemon, halved
  3             sprigs  fresh thyme
  2             sprigs  fresh parsley
  1              sprig  fresh rosemary
  2                 t.  kosher salt
  1                 t.  whole black peppercorns
  3                     bay leaves

Saute onion, celery, carrot, and garlic in oil in a stock pot over
medium-high heat. Cook until onion is translucent, 5 - 8 minutes.

Add the remaining ingredients and bring to a boil. Reduce heat and
simmer for 20 minutes. Strain and cool.

Shrimp shells make a great base for stock. The trick to making this
(and any stock) is to quickly bring it to a boil, then immediately
reduce the heat -- you're looking for a gentle simmer. Constant
boiling, as well as pressing on the ingredients when straining, can
make the stock cloudy.

Makes 8 cups
Total Time: 40 Minutes

Contributed to the FareShare Gazette by Art; 13 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 483 Calories; 54g Fat (98.7% calories from 
fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 486mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 11 Fat.


 
                      * Exported from MasterCook *

             Sizzling Shrimp with Garlic (Gambas al Pil Pil)

Recipe By     : Adapted from Williams-Sonoma Savoring Series
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  olive oil -- (4 to 5)
  4                     garlic cloves -- finely minced
  1           teaspoon  red pepper flakes
  1           teaspoon  sweet paprika
  1              pound  medium shrimp -- peeled and deveined
  1         tablespoon  fresh lemon juice -- (1 to 2)
  1         tablespoon  dry sherry -- (1 to 2)
                        Salt and freshly ground black pepper -- to taste
  2        tablespoons  chopped fresh flat-leaf parsley

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red
pepper flakes and paprika and sauté for 1 minute until fragrant. Increase
the heat to high, add the shrimp, lemon juice and sherry, stir well and
sauté until the shrimp turn pink and are opaque throughout, about 3
minutes. Season with salt and black pepper, sprinkle with parsley and
serve.

Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by
Joyce Goldstein (Time-Life Books, 2000).

Notes:  

You'll want to have plenty of bread on hand to capture the delicious pan
juices from these garlicky crustaceans. This Basque tapa, called gambas al
ajillo in other parts of Spain, is traditionally served at the table
sizzling*pil pileando*in a little metal pan. Sherry or lemon juice is not
always used, but either one adds a nice contrast to the richness of the
oil and garlic. You can easily substitute squid, cut into rings 1/2 inch
wide, or sea or bay scallops for the shrimp.

Gambas al-i-pebre, a variation with garlic and hot red pepper from the
Albufera region of Valencia, has a more substantial sauce of rich fish
stock thickened with fried bread, ground almonds and pine nuts. It is
quite filling and is thus usually served as a main course. This same
peppery variation was originally made with eel.

Contributed to the FareShare Gazette by Sue; 24 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 249 Calories; 15g Fat (57.7% calories from 
fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 169mg 
Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.


 
                      * Exported from MasterCook *

             Spicy Flank Steak Fajitas in Lettuce "Tortillas"

Recipe By     : Cook's Magazine June 1990
Serving Size  : 4     Preparation Time :0:30
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SPICY SOY MARINADE:
  4          teaspoons  honey
  2          teaspoons  vinegar
  1              small  onion -- minced
  4          teaspoons  low sodium soy sauce
  1              large  garlic clove -- minced
     1/2         small  jalapeno chile pepper -- seeded & minced
                        
  1              pound  flank steak
     2/3      teaspoon  safflower oil
  1              large  onion -- sliced thin
  1             medium  green bell pepper -- sliced thin
                        lengthwise
                        Salt
  12             large  iceberg lettuce leaves

TO PREPARE:
For the marinade, mix all ingredients in a large non-reactive baking dish.
Add flank steak and turn to coat the meat; let stand at room temperature
for 15 minutes to marinate.

TO COOK:
Heat the grill or broiler. Remove flank steak from the marinade; grill or
broil flank steak, turning once, about 5 minutes for medium rare. Transfer
flank steak to a carving board; let stand for 5 minutes.

Heat oil in a nonstick skillet. Add onions and pepper; sauté until
softened, about 5 minutes. Season with 1/4 teaspoon salt or to taste.

TO SERVE:
Holding a knife at a slight angle, slice flank steak across the grain
into 1/4-inch-thick slices. Arrange a portion of the flank steak on each
lettuce leaf; top with a portion of the onion mixture, then roll lettuce
leaf around this filling. Serve immediately.

NOTES : Beef strips marinated in a lively soy dressing, grilled and
wrapped in lettuce leaves.  Use crisp lettuce leaves instead of tortillas
as crunchy, almost non-caloric wrappers for steak fajitas.

Contributed to the FareShare Gazette by Robin; 29 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 265 Calories; 13g Fat (43.4% calories from 
fat); 23g Protein; 14g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 284mg 
Sodium.  Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        SPLENDAŽ and Spice Cookies

Recipe By     :Sweet Indulgences - Splenda
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  vegetable shortening
  6        tablespoons  margarine
  1                cup  SPLENDAŽ Granular
  1                     egg
     1/4           cup  molasses
  2               cups  all-purpose flour -- sifted
     3/4      teaspoon  ground ginger
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground cloves

MIX together shortening, margarine, SPLENDAŽ Granular, egg and molasses.

SIFT flour, ginger, cinnamon and cloves. Add to shortening mixture and stir
to form dough. Wrap dough in plastic wrap. Chill dough in refrigerator
until firm, about 2 hours.

PREHEAT oven to 350°F. Form dough into 30 balls (1 heaping teaspoon each).
Place cookies on ungreased cookie sheet and pat down gently with fork
making criss-cross pattern.

BAKE cookies in center of oven for 10 to 12 minutes. Do not overbake.
Cookies will look chewy but become crisp after cooling. Cool cookies on
wire cooling rack.

Makes 30 cookies

Copyright:
"Sweet Indulgences - Splenda Best Recipes - Vol. 3, No. 22, December
23, 2003 copyright 2003 Publications International Ltd."

Yield: "30 cookies"

NOTES :

Prep time: 10 minutes
Chill time: 2 hours
Bake time: 10 to 12 minutes

Contributed to the FareShare Gazette by Bobbie; 15 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 84 Calories; 5g Fat (54.7% calories from 
fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 30mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                          Strawberry Pound Cake

Recipe By     : CDKitchen http://www.cdkitchen.com
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all purpose flour
  2          teaspoons  baking powder
     1/2      teaspoon  salt -- optional
     1/2           cup  butter or margarine -- softened
  1                cup  sugar
  4                     eggs
  6             ounces  strawberry yogurt -- (1 carton)
     1/4      teaspoon  almond extract

In a medium bowl, stir together flour, baking powder and salt. Set aside.

In a large mixing bowl at medium speed beat together butter and sugar until
light and fluffy. Beat in eggs, yogurt, and extract until well blended.
Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time
beating just until blended.

Spread evenly in a greased and floured 9 x 5-inch loaf pan. Bake in
preheated oven at 325F until toothpick comes out of center clean,
approximately 70 minutes.

Cool on wire rack for 10 minutes. Remove from pan and cool completely.

Added by: Gregory, Delaware, USA

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

Per Serving (excluding unknown items): 206 Calories; 11g Fat (49.1% calories from 
fat); 3g Protein; 24g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 330mg 
Sodium.  Exchanges: 1/2 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Stuffed Pasta Shells

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cooked bread stuffing
  2               cups  diced cooked chicken -- or turkey
     1/2           cup  frozen peas -- thawed
     1/2           cup  mayonnaise
  18                    jumbo pasta shells -- cooked and drained,
                        butter them so they don't stick
                        together after draining them
  10 3/4        ounces  condensed cream of chicken soup -- undiluted
     2/3           cup  chicken broth
                        Paprika -- Hungarian type
                        Snipped parsley

Combine the stuffing, chicken, peas and mayonnaise; spoon into pasta
shells.

Combine soup and broth; pour over shells. Sprinkle with paprika. Cover and
bake at 350 degrees F. for 45 minutes or until heated well. Sprinkle with
snipped parsley.

Yields 6 servings.

Contributed to the FareShare Gazette by Patty; 4 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 281 Calories; 19g Fat (59.5% calories from 
fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 603mg 
Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fat.


 
                      * Exported from MasterCook *

                          Sweet & Tangy Chicken

Recipe By     : James McNair
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 7-06 Jun 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  bacon
  8                     skinless boneless chicken thighs
                        flour -- for dredging
     1/3           cup  honey
  3        tablespoons  Dijon mustard
  1           teaspoon  curry powder
                        Salt
                        Ground cayenne

Cook the bacon in a skillet over medium heat until crisp, about 5-8
minutes. Remove with a slotted spoon, reserving bacon drippings in the pan.
Drain bacon on paper toweling, crumble and set aside.

Preheat the oven to 350 degrees F.

Dredge the chicken pieces in flour (season to taste, shake off excess.

Place skillet with the reserved bacon drippings over low heat; add the
chicken pieces and cook until browned on all sides, about 10 minutes.
Transfer chicken to a medium casserole (8X8) and bake chicken uncovered for
30 minutes.

In a small bowl combine the honey, mustard, curry powder, salt and cayenne
to taste. Drizzle honey mixture over the chicken and bake another 15
minutes. Top with bacon just before serving.

Source : "Chicken Cookbook"
S(Posted to RecipeLu List by:): "RecipeLu on Aug 15, 1998."
Ratings       : Make again 8                    Taste 10

NOTES : Notes: Tried 08/14/98 - This is delicious. The chicken was so
tender you could cut it with a fork. I seasoned the flour with about 2
pinches of my Cajun seasoning. Serve with rice (long grain or wild) to soak
up the wonderful sauce.

Bobbie's Note: This was delicious. I served it with rice and roasted
asparagus. I added paprika, garlic powder, onion powder, salt and pepper to
the flour before dredging.

Contributed to the FareShare Gazette by Bobbie; 7 June 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.7% calories from 
fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 392mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 2 Other Carbohydrates.

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