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 -- March 2006 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Banana For 1
Baked Stuffed Haddock For 1
Best Ever Casserole
Beya Kya ­ Burmese Split Pea Fritters
Bread Pudding in a Double Boiler For 1
Breakfast Bread Pudding For 1
Brussels Sprouts in Mushroom Sauce For 1
Burger "My Way" For 1

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 *

                                Baked Banana For 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 banana
1 orange -- grated rind and juice
1 tablespoon dark rum
1 tablespoon sugar
1/2 tablespoon unsalted butter

1. Peel and slice the banana (thick slices) and place in a heat proof
serving dish.

2. Pour the orange juice and rum over the sliced banana then sprinkle with
the sugar and grated rind of the orange.

3. Cut the butter into small cubes and place on top of the banana.

4. Cover with foil and place in a preheated oven (180 degrees) for 15
minutes.

5. Serve warm with fresh cream or vanilla ice cream.

From http://www.euroresidentes.com)
Adapted by Claudia for one serving

Contributed to the FareShare Gazette recipe challenge by Claudia;
15 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 301 Calories; 6g Fat (20.0% calories from 
fat); 3g Protein; 56g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 2mg 
Sodium. Exchanges: 2 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.


 

                       * Exported from MasterCook *

                        Baked Stuffed Haddock For 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large fresh haddock fillet
1/4 cup onions -- chopped
1 tablespoon parsley -- chopped
1/4 cup mushrooms -- chopped
1 tablespoon butter
1/2 cup bread crumbs
1 pinch pepper
1/2 lemon -- juice from

Sauté the onion, celery and mushrooms in the butter.
Remove from heat and stir the bread crumbs, salt, pepper and herbs.
Layer the fish in a greased baking pan.
Top with fresh squeezed lemon juice.
Spread the stuffing over the fish.
Bake uncovered for 35-40 minutes or until fish flakes.

*For best results use fresh ingredients.

www.newenglandrecipes.com/maincourse/fish_seafood/bakedhaddock01.shtml
Edited by Claudia for one serving

Contributed to the FareShare Gazette recipe challenge by Claudia;
30 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 342 Calories; 15g Fat (37.5% calories from 
fat); 8g Protein; 47g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 587mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 3 Fat.


 

                         * Exported from MasterCook *

                              Best Ever Casserole

Recipe By : Margaret Bartlett
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 potatoes -- peeled and cubed
2 onions -- sliced
12 ounces canned corned beef -- diced
3 eggs, hard-boiled -- sliced
1 cup evaporated milk
1 cup reserved potato liquid
4 tablespoons melted butter
4 tablespoons flour
1 cup shredded Cheddar cheese

Cook potatoes and onions together until potatoes are tender. Drain,
reserving the liquid. Place in buttered casserole, alternately with corned
beef and egg slices.

Mix evaporated milk and reserved potato liquid.

Mix melted butter and flour and cook over low heat for three minutes.
Gradually stir in milk/potato liquid. Remove from heat and stir in Cheddar
cheese, stirring until melted.

Pour cheese mixture over potato mixture. Cover with buttered bread crumbs
and bake in 350F. oven until bubbling and browned, about 45 minutes.

Contributed to the FareShare Gazette by Jennie; 29 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 352 Calories; 20g Fat (50.5% calories from 
fat); 14g Protein; 30g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 278mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat 
Milk; 3 Fat.


 

                         * Exported from MasterCook *

                  Beya Kya ­ Burmese Split Pea Fritters
Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup split peas
2 medium onions -- finely chopped
2 fresh red chilies -- finely chopped
or 1/4 teaspoon chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
Oil for deep frying
Sliced onion and lemon wedges to garnish

Soak split peas overnight, or for at least 6 hours, in water to cover.
Drain, grind to a paste in blender or put twice through fine screen of
mincer.

Mix in all other ingredients except oil. Make small balls and flatten to 12
mm (1/2 inch) thickness.

Heat oil in deep frying pan and put the fritters one at a time into the
oil. Fry until golden brown. Drain on absorbent paper.

Serve garnished with sliced raw onion and lemon wedges.

Note : The Burmese name for this recipe is pronounced 'beah jaw’.

Source : Asia Recipe

Formatted by Chupa Babi in MC: 022605

ChupaNote : I had some left over fresh baby spinach; shredded it in the
food processor (about 1/2 cup) and added to the mix.

Contributed to the FareShare Gazette by Chupa; 3 March 2006.
www.fareshare.net

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

 

                       * Exported from MasterCook *

                    Bread Pudding in a Double Boiler For 1

Recipe By : Carol Mann
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup brown sugar
3 slices white bread -- cubed
1 cup milk
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon cinnamon
3 eggs
1/3 cup raisins -- (optional)

Grease top of double boiler with butter. Place brown sugar in double
boiler and over that place the cubed bread. Sprinkle with raisins, if
desired.

Beat eggs, milk, salt, vanilla and cinnamon. Pour over bread cubes. Do not
stir. Put over boiling water and cover. Cook 1 hour.

Contributed to the FareShare Gazette recipe challenge by Carol;
5 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 1133 Calories; 26g Fat (20.3% calories from 
fat); 35g Protein; 195g Carbohydrate; 4g Dietary Fiber; 670mg Cholesterol; 1048mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Fruit; 1 Non-Fat 
Milk; 3 1/2 Fat; 7 Other Carbohydrates.


 

                          * Exported from MasterCook *

                          Breakfast Bread Pudding For 1

Recipe By : Anne Morrissey, Marshfield, MA
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice bread -- in 1/2-inch cubes
1/4 cup tart apple -- diced, peeled
1 tablespoon raisins
1/2 cup fat-free milk
1/4 cup egg substitute
1/2 teaspoon vanilla extract
Sugar substitute to equal 2 teaspoons sugar
1/4 teaspoon apple pie spices

Place bread cubes, apple and raisins in a microwave-safe 2-cup bowl coated
with nonstick cooking spray. In another bowl, whisk together the remaining
ingredients; pour over bread mixture. Microwave, uncovered, on High for 3
minutes or until mixture puffs and bubbles around the edges.

Makes 1 serving.

Editor's Note: This recipe was tested in an 850 watt microwave.
Description : "Ready in 15 minutes in less"
Source : "Quick Cooking Magazine, January-February '01, p. 46-47"
S(Mc Formatting by): "bobbi744@comcast.net"

NOTES : "This slightly sweet casserole-for-one is a fun alternative to
typical breakfast entrees," says Ann. "It's a snap to prepare in the
microwave on a busy morning. And it's yummy served warm or cold for
dessert, too."

Contributed to the FareShare Gazette recipe challenge by Bobbie;
9 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 209 Calories; 8g Fat (33.3% calories from 
fat); 9g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 256mg 
Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 Fat.


 

                          * Exported from MasterCook *

                     Brussels Sprouts in Mushroom Sauce For 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Brussels Sprouts -- fresh
1/2 can mushroom soup
1/4 cup milk
1 teaspoon salt
1 dash pepper
1 pinch freshly grated nutmeg
1/4 cup grated Parmesan cheese

Parboil Brussels Sprouts for 10 minutes. Drain and set aside.

Mix mushroom soup and milk. Add salt and pepper.

Cut Brussels Sprouts in two, lengthwise. Add them to the mushroom mixture.
Simmer until tender.

Transfer to a baking dish; sprinkle grated nutmeg Parmesan cheese on top
and broil until golden (about 5 minutes).

Serve with two thin slices of Black Forest ham, rolled up in cigar shape.

A recipe inspired by www.cooks.com, adapted for one.

Dessert :
A Granny Smith apple, peeled, cored and sliced.

Contributed to the FareShare Gazette recipe challenge by Claudia;
16 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 292 Calories; 13g Fat (38.2% calories from 
fat); 19g Protein; 29g Carbohydrate; 9g Dietary Fiber; 25mg Cholesterol; 3031mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Non-Fat Milk; 
1 1/2 Fat.


 

                              * Exported from MasterCook *

                                 Burger "My Way" For 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound ground lean beef
1 teaspoon Dijon mustard
1 pinch ground black pepper
1 tablespoon finely chopped red onion
1 tablespoon bread crumbs
1 whole egg

Mix all ingredients thoroughly. Form a ball, then flatten it. Do not press
too hard on it.

Fry on medium heat for 10 to 12 minutes, flipping burger half way. Burger
is ready when no red juice runs from it when pricked with a bamboo stick.

Contributed to the FareShare Gazette recipe challenge by Claudia;
11 March 2006.
www.fareshare.net

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

Per Serving (excluding unknown items): 105 Calories; 6g Fat (48.9% calories from 
fat); 7g Protein; 6g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 191mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fat; 0 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!