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FareShare Gazette Recipes -- May 2005 - S's

 

FareShare Chat Recipes.
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Recipes Included On This Page

 Savory Scallops with Ham
Scallops with Lemon Butter
Shrimp and Asparagus with Ginger-Sesame Sauce
Shrimp-Stuffed Portabella Mushrooms
Spicy Chicken Broth With Tortillas, Avocado & Lime
Spicy Grilled Shrimp and Melon Salad
Stuffed Bell Peppers with Ground Beef and Turkey

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FareShare Gazette Recipes.

 
                              * Exported from MasterCook *

                                Savory Scallops with Ham

Recipe By : Diana Rattray
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped bacon, about 4 slices
1/4 cup minced ham
1/2 teaspoon salt, or to taste
1/4 cup flour
1/8 teaspoon hot sauce
12 ounces fresh or frozen scallops, thawed
3 tablespoons water or liquid from thawed scallops
2 tablespoons Worcestershire sauce
1/4 cup lemon juice

Fry bacon slowly in heavy skillet with tight fitting lid. Add onion; cook
until golden. Sprinkle with salt, flour and hot sauce; do not stir.
Simmer until flour is absorbed in fat. Add thawed scallops to skillet;
stir gently to mix. cover and simmer for 15 minutes, stirring after 5
minutes. Add Worcestershire sauce and lemon juice to scallop juice or
water; add with parsley to scallop mixture. Stir; turn off heat. Continue
stirring over the warm burner until sauce covers each scallop.

Contributed to the FareShare Gazette by Art Guyer 23 May 2005
www.fareshare.net

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Per Serving (excluding unknown items): 151 Calories; 6g Fat (35.7% calories from 
fat); 7g Protein; 18g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 508mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates.


 

                              * Exported from MasterCook *

                               Scallops with Lemon Butter

Recipe By : Diana Rattray
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sea scallops
3/4 cup fine dry unseasoned bread crumbs
1/2 cup butter, divided
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash paprika
1 tablespoon fresh chopped parsley
3 tablespoons fresh lemon juice, about 1 large lemon

Roll scallops in bread crumbs. Melt half of butter in skillet over medium low
heat. Add salt, pepper, and paprika. Add scallops and sauté slowly for 7 to 9
minutes, or until golden brown. Turn to brown evenly. Remove scallops to
heated serving dish and keep hot. Put remaining butter, parsley, and lemon
juice in skillet; heat and pour over scallops. Serve with rice or vegetables.

Serves 4.

Contributed to the FareShare Gazette by Art Guyer 23 May 2005
www.fareshare.net

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Per Serving (excluding unknown items): 150 Calories; 1g Fat (7.7% calories from 
fat); 28g Protein; 4g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 
407mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fat.


 

                               * Exported from MasterCook *

                         Shrimp and Asparagus with Ginger-Sesame Sauce

Recipe By : Cooking Light magazine
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Marinated Shrimp:
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
1 Dash black pepper
1 1/2 pounds medium shrimp, peeled and deveined

For the Remaining Ingredients:
2 teaspoons vegetable oil
2 cups (2-inch) diagonally sliced asparagus
1 1/2 cups sliced shiitake mushroom caps (about 2
[3.5-ounce] packages)
1 1/2 cups sliced button mushrooms
1/4 cup water
2 teaspoons cornstarch
3 cups hot cooked long-grain rice
1 tablespoon sesame seeds

FOR THE MARINATED SHRIMP:

Combine first 9 ingredients in a zip-top plastic bag; seal and marinate
in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add
asparagus and mushrooms; sauté 5 minutes. Add shrimp; cook 3 minutes
or until shrimp are done.

Combine reserved marinade, water, and cornstarch in a small bowl. Add to
skillet. Bring to a boil, and cook for 1 minute, stirring constantly.

Serve over rice. Sprinkle with sesame seeds.

4 servings (serving size: 1 1/2 cups shrimp mixture and 3/4 cup rice)

Contributed to the FareShare Gazette by Art Guyer 1 May 2005
www.fareshare.net

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Per Serving (excluding unknown items): 74 Calories; 6g Fat (77.4% calories from 
fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 436mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.


 

                                  * Exported from MasterCook *

                               Shrimp-Stuffed Portabella Mushrooms

Recipe By : Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium Portabella mushrooms (about 1 pound)
2 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
4 cloves garlic, minced
8 ounces peeled, deveined, and cooked shrimp, chopped
1/2 cup soft bread crumbs
1 egg, slightly beaten
1 tablespoon lemon juice
1 teaspoon snipped fresh tarragon
1 ounce Gouda or provolone cheese, shredded (optional)
Peeled, deveined, and cooked shrimp (optional)
Fresh parsley sprigs (optional)

Preheat oven to 425 degree F.

Wipe mushrooms with a clean, damp cloth or rinse lightly and dry gently
with paper towels. Cut mushroom stems flush with caps. Chop enough of
the stems to make 1/2 cup; set aside.

In a large skillet, melt butter or margarine over medium heat. Cook onion,
garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or
until tender. Cool slightly. Stir in chopped shrimp, bread crumbs, egg,
lemon juice, and tarragon.

Place Portabella caps, stem sides up, in a 15x10x1-inch baking pan.
Sprinkle mushrooms with cheese, if desired. Divide shrimp mixture among
Portabella caps. Bake, uncovered, about 15 minutes or until mushrooms
are tender. To serve, garnish with additional whole shrimp and parsley,
if desired. Cut into quarters, if desired.

Makes 4 appetizer servings.

Prep: 25 minutes
Bake: 15 minutes

Contributed to the FareShare Gazette by Art Guyer 18 May 2005
www.fareshare.net

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

Per Serving (excluding unknown items): 67 Calories; 6g Fat (78.6% calories from 
fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 89mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat.


 

                         * Exported from MasterCook *

                 Spicy Chicken Broth With Tortillas, Avocado & Lime

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra-virgin olive oil -- (1 to 2)
2 medium onions -- peeled, ends
removed, diced
3 garlic cloves -- peeled, minced
3 medium-sized ripe tomatoes -- washed, chopped
2 jalapenos -- washed, stem
removed, chopped
1 quart chicken stock
Kosher salt and freshly ground black
pepper to taste
Canola oil for frying
4 corn tortillas -- cut into 1/8-inch
wide strips
1 1/2 cups cooked -- shredded chicken
3 avocados -- halved, pitted,
peeled and diced
1/2 cup coarsely chopped fresh cilantro
1 lime -- cut into wedges

In a medium stockpot heat the olive oil over medium heat. Add the onions,
garlic, tomatoes and jalapenos and cook for 15 minutes, or until the
vegetables are pulpy.

Pour in the stock, season with salt and pepper and simmer for 20 to 25
minutes.

Meanwhile, heat 1 inch of canola oil in a large skillet over medium-high
heat. When the oil begins to smoke, add the tortilla strips in batches
and fry until they are crisp on all sides. This takes about 1 minute.

Remove them with a slotted spoon to a paper towel-lined plate and
sprinkle them with a little salt while the strips are still hot.

To serve, divide the shredded chicken among 4 soup bowls. Ladle the hot
soup over the meat. Top with the diced avocado and fried tortilla
strips.

Garnish with cilantro and lime wedges.

Serves: 4
Preparation time: 15 minutes
Total time: 1 hour 10 minutes

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Per Serving (excluding unknown items): 381 Calories; 27g Fat (62.2% calories from 
fat); 6g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2205mg 
Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fruit; 5 1/2 Fat.

NOTES : Tyler Florence writes: "The broth is spicy, the avocado is
creamy, and there's a big squeeze of lime at the end -- it's a roller-
coaster of flavors in the bowl."

Contributed to the FareShare Gazette by Chupa 16 May 2005
www.fareshare.net

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                           * Exported from MasterCook *

                      Spicy Grilled Shrimp and Melon Salad

Recipe By : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
Serving Size : 3 Preparation Time :2:30
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 dried chiles de arbol (or cayenne chiles)
1 1/2 cups olive oil -- for the marinade
1 teaspoon salt
2 cloves garlic -- sliced
1 bunch cilantro -- sliced
2 tablespoons fresh lime juice
35 medium unpeeled shrimp -- heads removed
4 cups Watermelon-Cantaloupe-Honeydew Mix
-- diced in 1/2" pieces
3 tablespoons sugar
1/2 cup mint leaves -- finely chopped
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
3 cups Romaine lettuce (rib removed) -- cut in wide strips

Grind the chiles in a spice mill to form a powder (about 2 tablespoons). In
a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice.
Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight
in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar,
and refrigerate for at least 30 minutes.

Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill
shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4
tablespoons of the reserved marinade, and form a bed of greens on each plate.
Drain the melons slightly. Peel the shrimp, toss lightly in some of the
reserved marinade. Place melons and shrimp on romaine.

Mark Miller writes of this recipe:

"This is one of my favorite brunch dishes. It combines the searing heat of
shrimp marinated with chiles de arbol and the refreshing taste of ripe melons.
Mint provides the perfect accent in this dish as it combines well with the
fruit flavors and contrasts with the heat of the chiles. The secret to making
this salad is to cool the grilled shrimp in their shells at room temperature
rather than refrigerating them, which can toughen and dry them out, and to
peel them at the last minute. Feel free to use any combination of melons:
only the watermelon is a must!"

Serving Ideas : Excellent brunch dish.

Contributed to the FareShare Gazette by Robin 4 May 2005
www.fareshare.net

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Per Serving (excluding unknown items): 1021 Calories; 108g Fat (93.2% calories from 
fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 717mg Sodium. 
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 1 
Other Carbohydrates.


 

                       * Exported from MasterCook *

              Stuffed Bell Peppers with Ground Beef and Turkey

Recipe By : Art Guyer
Serving Size : 3 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large red bell peppers, or your favorite color
2 tablespoons butter, or olive oil
1/2 cup chopped onion
1 celery ribs, finely chopped
2 large cloves garlic, finely minced
1 pound lean ground beef
1 pound lean ground turkey
1 1/2 cups soft bread crumbs
1 egg, slightly beaten
3 tablespoons cilantro, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 can (8 ounces) tomato sauce, or seasoned
tomatoes
1 cup shredded Cheddar cheese, optional

Cut the bell peppers in half, top to bottom and remove the stems and
seeds; set them aside.

Melt butter in a large skillet over medium low heat. Add onions, celery,
and garlic. Add the ground beef and turkey and saute together until
completely cooked and the vegetables are lightly browned. Add the bread
crumbs and season with salt and pepper. Remove from heat and let cool
slightly. Work the egg, cilantro, and Worcestershire sauce into the
stuffing. If more moisture is needed, add a little milk or broth to the
stuffing mixture. Spoon the stuffing into the prepared bell peppers and
place them in a shallow baking dish.

Bake in a preheated 350F oven for 30 minutes or until the bell peppers
are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and
sprinkle with shredded cheese; bake 8 to 10 minutes longer.

Contributed to the FareShare Gazette by Art Guyer 24 May 2005
www.fareshare.net

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Per Serving (excluding unknown items): 693 Calories; 43g Fat (56.3% calories from 
fat); 60g Protein; 15g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 839mg 
Sodium. Exchanges: 1 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 
Other Carbohydrates.

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