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FareShare Gazette Recipes -- November 2006 - H's


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Hash-Brown Egg Cups

Herb Roasted Turkey Breast with Pan Gravy

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* Exported from MasterCook *

Hash-Brown Egg Cups

Recipe By : Pillsbury Classic Cookbooks, #289, Easy Meals for 2
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup shredded Cheddar cheese -- (3 ounces)
2 cups refrigerated shredded hash-brown potatoes
[from a 20-ounce bag]
1/4 cup chopped green onions -- (4 medium)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1/8 teaspoon Italian seasoning

Heat oven to 400 F. Spray 2 (2 cup) ovenproof bowls or ramekins with
cooking spray.

Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix
remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt
and the pepper. Press mixture in bottom and up side of each bowl, leaving
indentation in center.

Bake for 25 to 30 minutes or until edges are golden brown and crisp. remove
from oven. Break egg into center of each cup. Sprinkle with remaining 1/4
teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons
cheese. Return to oven; bake 8 to 12 minutes longer or until eggs are set
and of desired doneness.

Makes 2 servings.

Source :
""Pillsbury Classic Cookbooks, #289, Easy Meals for 2, March, 2005, p.
S(mastercook formatting by): ""

NOTES : Tip: For a soft center, remove egg cups at the minimum cooking
time; leave them in longer for a firm or "hard" cooked egg.

Bobbie's Note: These were very good. They take quite a bit of time to
prepare and cook so are for lazy weekend mornings only. We served ours with
fruit and sausage patties.

Contributed to the FareShare Gazette by Bobbie; 16 November 2006.

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

Per Serving (excluding unknown items): 250 Calories; 19g Fat (69.1% calories from 
fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 256mg Cholesterol; 677mg 
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 
0 Other Carbohydrates.


* Exported from MasterCook *

Herb Roasted Turkey Breast with Pan Gravy

Recipe By : Rachael Ray
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- (golf-ball sized)
peeled and coarsely chopped
1 lemon -- scrubbed clean
12 fresh sage leaves
1 bunch fresh flat-leaf parsley -- (large handful)
[about 1/2 cup, from 12 stems]
3 tablespoons extra-virgin olive oil -- plus more for oiling pan
1 teaspoon salt -- plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves -- skin on
[about 2 to 2 1/2 pounds each]
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple brandy -- or regular brandy
[recommended: Calvados]
2 cups apple cider -- (2 to 3)
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable
peeler, peel the zest from the lemon in thin strips, being careful not to
cut into the bitter white pith. Add the lemon zest to the food processor
and reserve the whole lemon for another use. Chop the onion and lemon zest
until fine. Add the sage, parsley, olive oil and 1 teaspoon salt; pulse
until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over
medium-low heat until the butter is bubbling. Remove from the heat and set

Put the turkey breasts on a work surface. Carefully run your fingers
between the skin and the flesh from 1 end, being careful not to pull it
completely off, creating a pocket. Season the turkey breasts generously
with salt and pepper. Stuff half of the herb paste under the skin of each
breast, and spread it evenly under the skin. Transfer the breasts to the
roasting pan, and slide 2 bay leaves underneath each one. (The heat of the
pan will release the bay leaf oils and flavor the breast.) Using a pastry
brush, baste the breasts with half of the bay butter. Place the turkey in
the oven and immediately decrease the temperature to 400 degrees F. After
20 minutes; baste the turkey breasts with the remaining butter and roast
for an additional 20 to 25 minutes, until cooked through and a thermometer
placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover and let rest for 10
minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour
over the pan juices and cook, stirring, for a few minutes. Add the apple
brandy, and scrape the pan to lift the bits that are stuck to the bottom.
Cook for a minute to burn off the alcohol, then, while stirring, pour in
the apple cider. Bring to a simmer and stir until thickened. Season with
salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

Yield : 8 servings

Source :
"Food Network Specials, Episode: Rachael Ray's Thanksgiving in 60"
S(Mc Formatting by): ""
Copyright : "(c) 2006 Scripps Networks, Inc."
T(Cooking Time): "0:55" Difficulty: Easy

NOTES : Although sage is the herb most used with turkey, I love the flavor
and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely
available in supermarkets. Since the leaves are a bit woody, and no fun to
eat, I baste my turkey with bay-infused butter and roast the breasts right
on top of the leaves, which perfumes the meat.

Reader's Rating - 5 Stars

Bobbie's Note: This was moist and very flavorful. I used two Butterball
turkey roasts weighing 6 pounds total and it took about 15 minutes longer
than the 55 minutes in the recipe. I only made half of the cider gravy and
used the rest of the drippings with the gravy packets in the turkey roasts
to make regular turkey gravy as children were with us. The chicken roasts
were basically like boneless breasts with skin on the top. They sliced
beautifully and everyone thought the turkey was wonderful!

Contributed to the FareShare Gazette by Bobbie; 27 November 2006.

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

Per Serving (excluding unknown items): 145 Calories; 11g Fat (65.9% calories from 
fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 332mg Sodium. 
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 2 Fat.

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