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FareShare Gazette Recipes -- June 2005 - F's

 

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Recipes Included On This Page

Fajitas by Art
Five Vegetable Slaw Salad
Fragrant Jasmine Rice

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                         * Exported from MasterCook *

                               Fajitas by Art

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces beer -- (not lite beer)
1 cup canola oil
1 small sweet onion -- sliced
1/4 cup fresh lime juice
1 tablespoon brown sugar
4 large garlic cloves -- crushed
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon salt

1 pound flank steak -- or skirt steak
3 chicken breast halves -- skinned and deboned
3 bell peppers -- mixed colors
cut into strips
1 large sweet onion -- sliced
4 banana peppers -- stemmed and seeded
1 head romaine lettuce -- cut in half
lengthwise leaving the root end intact
Olive oil
Canadian steak seasoning

16 flour tortillas
Shredded cheddar cheese
Cilantro -- chopped
Sour cream
Salsa

Marinade:

Combine all ingredients and mix well. Pour marinade over beef and chicken
in separate plastic zip-top bags. Refrigerate about 4 hours. Beef could be
marinated overnight or up to 24 hours. Chicken should be limited to the 4
hours or less.

Meat:

Preheat grill. Drain the marinade from the meat (beef and chicken) and
cook about 3 inches above the coals for approximately 6 minutes on each
side. When the meat is cooked to your liking, remove it from the grill and
let it rest for 5 or 10 minutes. Cut it across the grain and diagonally
into finger-length strips.

Onions, Peppers and Lettuce:

Brush the veggies with olive oil and sprinkle lightly with steak seasoning.
Grill until slightly charred. The lettuce will only take about a minute or
two on each side, so watch it carefully. Start it after the other veggies
are well on their way to being done. The other veggies will take about the
same amount of time as the meat to cook. When they are ready, remove them
from the grill and keep them warm.

Tortillas:

Warm tortillas by alternating paper towels (begin with a paper towel on a
large plate) and tortillas (end with a paper towel on top) and heat in a
microwave oven for about 2 to 3 minutes. Serve without removing paper
towels.

Place all ingredients, including the cheese, cilantro, sour cream and
salsa, in separate bowls and let your guests pick and choose what they want
to put in their fajitas. A mild and a hot salsa is a good idea to cover
your guests tastes.

Serving size is 2 tortillas each, but hungry folks may want more!

Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 21 June 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 979 Calories; 49g Fat (45.5% calories from 
fat); 38g Protein; 94g Carbohydrate; 9g Dietary Fiber; 64mg Cholesterol; 1091mg 
Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
8 Fat; 0 Other Carbohydrates.


 

                   * Exported from MasterCook *

                     Five Vegetable Slaw Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound packaged shredded cabbage
1 large red bell pepper -- seeded and
cut across into thin slices
1 large green bell pepper -- seeded and
cut across into thin slices
4 scallions -- sliced thinly
on an angle -- (greens and whites)
1/2 European seedless cucumber -- halved lengthwise
and thinly sliced
2 limes -- juiced
1/4 cup honey -- (3 healthy drizzles)
3 tablespoons vegetable oil
Salt and pepper

Combine vegetables in a bowl.

In another small bowl, whisk lime juice and honey; drizzle in oil to
combine dressing.

Pour dressing over slaw and season with salt and pepper, to taste.

Recipe courtesy Rachael Ray

Contributed to the FareShare Gazette by Robin; 3 June 2005.
www.fareshare.net

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

 

                         * Exported from MasterCook *

                             Fragrant Jasmine Rice

Recipe By : Moosewood Restaurant Low-Fat Favorites
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Jasmine rice
1 teaspoon canola oil -- or vegetable oil
2 tablespoons lemongrass minced -- *
or 2 teaspoons freshly grated lemon peel
4 garlic cloves -- minced or pressed
1 small fresh green chile -- minced, seeds
removed for a milder flavor
1/2 teaspoon salt
1 cup unsweetened crushed pineapple -- undrained
2 tablespoons fresh basil -- chopped
2 1/2 cups boiling water

*Peel off at least two layers of the tough outer leaves of the lemongrass
and cut off the root ends and the tops. Mince only 3 or 4 inches of the
tender lower stalk.

Place the rice in a colander or sieve, rinse with cool water, and set
aside.

In a medium saucepan, preferably nonstick, warm the oil and add the
lemongrass or lemon peel, garlic, chile, and salt. Cook on medium heat for
2 to 3 minutes, stirring frequently. Add the pineapple with its juice the
basil, rice, and boiling water. Cover and bring to a boil, reduce the heat,
and cook for 15 minutes. Remove from the heat and allow to sit for 5
minutes before serving.

Serves 4 to 6.

Source : "Judi M. Phelps for recipelink.com"
S(MC Format by Chupa Babi): "052505"

NOTES : Judi's Notes: This is great served with a vegetable curry or
roasted vegetables.

Contributed to the FareShare Gazette by Chupa; 2 June 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 15 Calories; 1g Fat (67.1% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
271mg Sodium. Exchanges: 0 Vegetable; 0 Fat.

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