Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

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

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- June 2005 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Bacon-Wrapped Seafood Kabobs
Barbecued/Rotisserie Chicken Bangkok Style
Bread Pudding

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 *

                          Bacon-Wrapped Seafood Kabobs

Recipe By :
Serving Size : 3 Preparation Time :0:30
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon juice
1/2 teaspoon ground red pepper -- (cayenne)
1/8 teaspoon garlic powder
12 fresh uncooked jumbo shrimp -- (1/2 pound)
shelled with tails left on -- deveined
6 large fresh uncooked sea scallops -- halved crosswise
12 slices bacon -- halved
1 large lemon -- cut into 12 wedges

Heat gas or charcoal grill.

In medium nonmetal bowl or large resealable food-storage plastic bag, mix
lemon juice, ground red pepper and garlic powder. Add shrimp and scallops;
stir or turn bag to coat. Cover dish or seal bag; let stand at room
temperature to marinate while cooking bacon.

Meanwhile, in 10-inch skillet, cook bacon over medium heat 4 to 5 minutes,
turning once, until lightly browned but not crisp (bacon needs to be
pliable to wrap around seafood). Drain on paper towels.

Drain shrimp and scallops; discard marinade. Wrap 1 piece of bacon around
each shrimp and each scallop half. Onto 6 (12- to 14-inch) metal skewers,
alternately loosely thread shrimp, scallops and lemon wedges.

When grill is heated, place kabobs on gas grill over medium heat or on
charcoal grill over medium coals; cover grill. Cook 4 to 7 minutes, turning
once, until shrimp turn pink, scallops turn opaque and bacon is browned and
crisp.

To serve, squeeze juice from lemon wedges over shrimp and scallops.

Makes 3 servings.

HIGH ALTITUDE (3500-6500 FT): Place kabobs on gas grill over medium-low
heat or on charcoal grill over medium-low coals; cover grill. Cook using
times above as a guide, turning once.

Source : "Pillsbury Classic Cookbook #290 - Easy Meals From The Grill -
April 2005"

S(Formatted for MasterCook by): "Anne W. Conrad, augmented by Bobbie"

Start to Finish Time: "0:30"

NOTES : Purchase regular-sliced bacon rather than thick-sliced bacon for
this recipe. Regular-sliced will stretch and wrap around the shrimp more
easily and cook in the time suggested.

Bobbie's Note: I made this using only shrimp, not scallops. I had some
medium-large shrimp to use up so did each piece of bacon around 2 shrimp. I
found that the bacon needs to be a little more cooked than I used. I had to
run these under the broiler to get the bacon cooked. After all of this -
They were yummy. I served them over rice pilaf.

Contributed to the FareShare Gazette by Bobbie; 22 June 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 153 Calories; 12g Fat (71.6% calories 
from fat); 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 
405mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 Fat.


 

                     * Exported from MasterCook *

                 Barbecued/Rotisserie Chicken Bangkok Style

Recipe By : Mary-Anne & Steve Durkee
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 frying chickens -- (about 3 1/2 pounds
each)
split in half -- if barbecuing
leave whole for rotisserie
14 ounces unsweetened coconut milk - (1 can)
[I like Chaokoh brand]
2 tablespoons yellow curry paste - I use the tinned
or in a tub Mae Sri or Mae Ploy Brand
OR 1 tablespoon curry powder
but not as good as paste!
2 tablespoons fish sauce -- (nam pla)
[I like 3 Crabs brand but tiparos will do]
6 garlic cloves -- roughly chopped
1/3 cup loosely packed chopped cilantro -- including stems
2 1/2 tablespoons date palm sugar
[brown sugar can be used as substitute]
1/2 tablespoon white pepper

1 Serve with Thai Sweet Chili Sauce for Chicken

Place chicken halves skin, side up, in shallow roasting pan. If using whole
chicken we put into a plastic zip lock bag-gallon size. Lightly score the
chicken to allow the marinade to penetrate. Set aside.

Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, sugar
and pepper in a blender. Blend until smooth.

Pour the marinade over the chicken, then turn halves over. Spoon some of
the marinade into the cavities. If using whole chicken seal bag after
pouring marinade into bag and turn over and over to coat all parts of the
chicken inside and out. Marinate in refrigerator for at least 3 hours up to
24 hours, turning occasionally to coat chicken. We usually marinate over
night for about 20 hours for best flavor!!!!

Contributed to the FareShare Gazette by Mary-Anne; 26 June 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 13 Calories; 1g Fat (37.1% calories from 
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 
trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other 
Carbohydrates.


 

                          * Exported from MasterCook *

                                 Bread Pudding

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices stale bread -- (in pieces)
2 eggs -- slightly beaten
1 cup sugar
2 tablespoons butter
3 cups milk
1 dash salt
1 teaspoon vanilla
1/2 teaspoon nutmeg -- or cinnamon

Soak bread in the milk, you could use warm milk to speed up the absorption.
Add 1 cup sugar, 2 slightly beaten eggs. Add nutmeg, salt and vanilla and
butter. Put into a greased 1 1/2-quart casserole. Cook at 375 degrees F.
until nice and brown, about 1 hour.

Substitute about 25 percent of the bread for brownie mix. Don't use all
brownie or you will end up with something else that you don't want to eat.

If you are on a lo carb plan then this isn't really a fantastic thing to
do. What you could do to salvage something is slice the brownies thinly and
bake them in a low oven (dry them out) so that they are crunchy and use
them as part of a cheesecake base.

Contributed to the FareShare Gazette by Kaye in response to a request;
14 June 2005.
www.fareshare.net
                           - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 659 Calories; 21g Fat (28.0% calories 
from fat); 16g Protein; 104g Carbohydrate; 1g Dietary Fiber; 179mg Cholesterol; 
593mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 
3 1/2 Fat; 4 1/2 Other Carbohydrates.

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!