Recipes Included On This Page Gebraaide Piesangs (Fried Bananas) Ghee Ginger Sorbet Greek Chicken Greek-Style Flounder Grilled Flank Steak in Orange Marinade Grilled Grouper with Mango Jalapeno Sauce Grilled Shrimp Grilled Shrimp Louis Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gebraaide Piesangs (Fried Bananas) Recipe By : Kook en Geniet; S. J. A. de Villiers; 1962 Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bananas -- (piesang) Butter -- (botter) Lemon slices -- (skyfies suurlemoen) Peel the bananas and slice them in half lengthwise. Melt a little butter in a frying pan; add the bananas and fry until golden brown. Serve with lemon slices as a garnish for meat. Roughly translated by Hallie from Kook en Geniet by S. J. A. de Villiers; 1962. Hallie's notes: We don't usually use the lemon slices and we serve it on toast rather than with meat. Occasionally we squeeze a little lemon juice over the bananas. This recipe is from a book my mother-in-law sent me shortly after I was married. Here is the actual wording that was in the book for those of you who understand Afrikaans; anyone who knows Dutch can also probably read it. ... Skil die piesangs en sny hulle in die lengte middeldeur. Smelt 'n klein hoeveelheid botter in 'n braaipan en braai die piesangs daarin tot hulle goudbruin is. Dien met skyfies suurlemoen op of as garneersel by vleis. ... Contributed to the FareShare Gazette by Hallie; 28 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ghee Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces butter -- (2 sticks) In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally. Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (See note) Decant into a jar with a tight lid. Warm, if desired, for serving over rice. Note : If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil. Yield : 1 cup Contributed to the FareShare Gazette by Robin in response to a request; 24 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Sorbet Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 cup sugar 2 lemons -- both zest and juice 4 tablespoons ginger root -- peeled and chopped In a non reactive saucepan, combine water and sugar, bringing to a boil. Simmer for 5 minutes or until sugar is dissolved. As this syrup simmers, zest one of the lemons and squeeze the juice from both, picking out any seeds but leaving bits of pulp. Add lemon zest and juice, plus ginger to syrup and let steep until cool. (For a smoother texture, strain out the ginger- but not necessary) Freeze, according to the directions of ice cream machine. NOTES : Variations: Ginger - Peach Sorbet - simply add 1/4 cup sugar to the above syrup mixture. While the syrup is steeping, puree 5 or 6 very nice, full flavored fresh height of the summer peaches, peeled, in the food processor. Stir this puree into the syrup. Cool and freeze. Contributed to the FareShare Gazette by Jennie in response to a request; 17 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves, boneless -- cut into 2 or 3 pieces each 2 lemons -- juiced, plus 1 lemon -- sliced and seeded 5 potatoes -- peeled and cut into chunks 1/3 cup olive oil 1/2 cup water 20 garlic cloves -- peeled, leave whole Oregano...loads of the stuff! [at least 1 tablespoon or more] Salt and freshly ground black pepper -- to taste Put the potato pieces in a casserole dish large enough to hold them; mix the lemon juice and the olive oil together and pour over the potatoes. Sprinkle liberally with the oregano, toss in the garlic cloves and salt and pepper. Place in a 350F oven for about 30 minutes until the potatoes are nearly done. Lay the chicken pieces over the potatoes; add more oregano over all the chicken; lay on the reserved lemon slices. Return the dish to the oven and cook until the chicken is tender. Re-arrange the chicken, turn on broiler and brown for a few minutes. The smell of the garlic and oregano will certainly tease the taste buds! Contributed to the FareShare Gazette by Doug; 15 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 18g Fat (49.8% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fruit; 3 1/2 Fat. * Exported from MasterCook * Greek-Style Flounder Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds flounder fillets 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon Greek seasoning -- (1 to 2) 1/8 teaspoon pepper 1/4 cup ripe olives -- sliced 2 ounces Feta cheese -- crumbled fresh parsley -- for garnish (if desired) Place fillets on clean work surface and drizzle with lemon juice, oil, Greek seasoning and pepper. Preheat grill to medium. Grill fillets, covered with grill lid, over Medium heat for 7-8 minutes on each side or until fish flakes with a fork. Sprinkle with olives and Feta cheese. Garnish with fresh parsley, if desired. Serves 4. Source : "tryfoods recipe card" S(Mc Formatting by): "Bobbie" Copyright : "(c) 2004 Try-Foods Intl. Inc., Apopka, FL" T(Cooking Time): "0:05" NOTES : Net carbs are calculated by subtracting fiber that has a minimal impact on blood sugar, from total carbohydrates per serving. Bobbie's Note: I found that this needed very little time. I used a grill pan and it was only a few minutes on each side. We liked it a lot. Contributed to the FareShare Gazette by Bobbie; 13 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 9g Fat (36.8% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 370mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Grilled Flank Steak in Orange Marinade Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 12 ounces orange marmalade -- (1 jar) 1/2 cup red wine vinegar 1 tablespoon chili powder 2 tablespoons A-1 steak sauce 1/2 cup ketchup 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 3 pounds flank steak Salt and freshly ground pepper -- to taste 1. In a large bowl, combine marinade ingredients and mix well. Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. 2. Preheat BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn BBQ down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. 3. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is hot. 4. Spread half of reserved marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces and start chowing down! Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 3 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 573 Calories; 24g Fat (37.5% calories from fat); 45g Protein; 46g Carbohydrate; 4g Dietary Fiber; 116mg Cholesterol; 527mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Grilled Grouper with Mango Jalapeno Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 6 ounce grouper fillets -- skinned 1 teaspoon ground coriander Coarse salt -- to taste 2 tablespoons olive oil 1 teaspoon mustard seeds 6 cups finely chopped cabbage Mango Jalapeno Sauce 2 cups pureed canned Indian mangoes 1 jalapeno chile pepper -- stemmed, seeded and chopped 1/3 cup good quality olive oil 1 tablespoon fresh lime juice Preheat the oven to 400F. Season the grouper fillets with the coriander and salt. Place a large nonstick, ovenproof skillet over medium-high heat. Add the seasoned grouper and sear for about 2 minutes or until the bottom of each fillet is lightly browned. Turn and sear the other side. Roast in the oven for about 10 minutes or until the fish is set but still moist in the center. While the fish is roasting, heat the oil in a large saute pan over high heat. Add the mustard seeds and cook, stirring constantly, for about 2 minutes or until the seeds begin to pop. Add the cabbage and saute for about 4 minutes or just until the cabbage begins to wilt. Remove immediately from the heat. Tent the cabbage lightly with foil to keep warm. Divide the cabbage among the 6 dinner plates. Place a grouper fillet on top of each portion. Drizzle with some of the Mango Jalapeno sauce over the fish and around the edge of the plate and serve. NOTES : The skin of a grouper has an extremely strong flavor, so it should be always be removed before cooking. The flesh is very lean but firm, which makes it almost foolproof in the kitchen. Use grouper often both for its flavor and availability. Grouper is a subspecies of sea bass, so it can be substituted easily with or for sea bass. Contributed to the FareShare Gazette by Jennie; 24 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 6g Fat (30.0% calories from fat); 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Grilled Shrimp Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 large cooked shrimp 4 tablespoons lemon juice 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon garlic pulp 1 1/2 teaspoons soft brown sugar 3 tablespoons corn oil 2 tablespoons fresh coriander -- chopped 1 fresh green chili -- sliced 1 tomato -- sliced 1 small onion -- cut into rings Peel the shrimp and rinse gently under cold water. Using a sharp knife, make a slit at the back of each shrimp and open out into a butterfly shape. Put the remaining ingredients, with the exception of the green chili, tomato, onion and the lemon wedges in a bowl; mix together thoroughly. Add the shrimp to the spice mixture, making sure they are well coated and leave to marinate for about 1 hour. Place the green chili, tomato slices and onion rings in the flameproof dish. Add the prawn mixture and cook under a very hot preheated broiler for about 10 minutes, basting several times with a brush. Serve immediately, garnished with the lemon wedges. Contributed to the FareShare Gazette by Jennie; 25 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 7g Fat (62.0% calories from fat); 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 423mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Grilled Shrimp Louis Salad Recipe By : Serving Size : 2 Preparation Time :0:25 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALAD 1/2 pound uncooked peeled de-veined medium shrimp -- thawed [if frozen] 1 teaspoon olive oil -- or vegetable oil 1/8 teaspoon salt 4 cups chopped romaine lettuce 1 medium stalk finely chopped celery 1/2 cup chopped red bell pepper 1 cup grape tomatoes -- cut in half DRESSING 2 tablespoons reduced-fat mayonnaise 1 tablespoon plain yogurt 1 tablespoon shrimp cocktail sauce 1/2 teaspoon grated lemon peel 1/8 teaspoon salt 1 tablespoon fat-free (skim) milk -- (up to 2) Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt. Cover and grill kabobs over medium heat 4-6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers. On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp. In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads. High Altitude (3500-6500 ft.) No change. Makes 2 servings. Source : "Betty Crocker Fresh & Delicious Meals for 2 August 2005, p. 55" S(MC Formatted by Dee): "" Copyright : "(c) 2005 by General Mills, Inc." Start to Finish Time: "0:25" NOTES : Serving the dressing on the side allows each of you to use the amount you want. Bobbie's Note: This was a delicious salad. I served it with rolls for Al, and just the salad for me to keep it low-carb. Contributed to the FareShare Gazette by Bobbie; 16 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 7g Fat (68.2% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 394mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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