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FareShare Gazette Recipes -- December 2006 - O's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Old Dutch Creole Creation

Old Dutch Sweet Mustard Sauce

Orange-flavoured Chocolate Cream Cheese Bombe

Oven Fried Rosemary Chicken

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* Exported from MasterCook *

Old Dutch Creole Creation

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-12 Dec 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 ounces canned red beans -- or kidney beans
washed and rinsed
2 tablespoons finely chopped green peppers
2 tablespoons minced tomatoes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1 pinch cayenne pepper
1 pinch paprika
1 pinch dried thyme

Mix all ingredients in a blender or food processor until smooth. Add water
sparingly if the mixture appears dry.

Source : Old Dutch Foods Canada. Formatted by Chupa Babi in MC: 10.15.06

Contributed to the FareShare Gazette by Chupa; 1 December 2006.
www.fareshare.net



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* Exported from MasterCook *

Old Dutch Sweet Mustard Sauce

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-12 Dec 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Old Dutch Sweet & Sour Dressing
1 tablespoon Luzianne Creole Mustard
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Combine all ingredients.

Source : Bluefire.org Formatted by Chupa Babi in MC: 10.16.06

This was delicious served over chicken tenderloins browned in some olive
oil with onions and garlic. If you're tired of having bland grilled
chicken, give this a try. Simply pour the sauce over the chicken tenderloin
once it's brown and simmer until the sauce thickens a bit. Fantabulous!

ChupaNote : I added a 1/4 cup honey and 1 teaspoon red pepper flakes.
Doubled everything else.

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



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* Exported from MasterCook *

Orange-flavoured Chocolate Cream Cheese Bombe

Recipe By : Canadian Dairy Products pamphlet; 2003
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- separated
1/3 cup whipping cream -- (35%) (75 mL)
1/3 cup sugar -- (75 mL)
1/2 pound cream cheese -- (250 g)
at room temperature
1/4 cup cocoa powder -- (50 mL)
1/4 cup strong coffee, cooled -- (50 mL)
3 tablespoons orange liqueur -- (45 mL)
[such as Grand Marnier, Cointreau,
Triple Sec, Grand Curacao
or Van Der Hum (if you can get it)
1 angel food cake -- homemade or store-bought
sliced in half horizontally
[use only one half]

In a bowl, beat the egg whites until stiff peaks form.

In another bowl whip the cream and add half of the sugar.

In a large bowl beat the egg yolks with the remaining sugar for 2 to 3
minutes with an electric beater; the mixture should be thick and creamy.
Beat in the cream cheese.

Dissolve the cocoa powder in the coffee and add to the cheese mixture. Add
the orange liqueur. Fold in the egg whites and whipped cream.

For a mould, use a round-bottomed bowl the same diameter as the cake. Cover
the inside with plastic wrap. Pour the cream cheese mixture into the mould.
Place half of the angel cake on top and cover with plastic wrap. Freeze for
at least 3 to 4 hours. Unmould when ready to serve.

Variations
Replace the cream cheese with Canadian Mascarpone cheese.
Decorate the bombe by sifting cocoa in the mould before pouring in the
cheese mixture.
Replace the angel food cake with sponge cake.

Tips and tricks:
To unmould bombe easily, place bowl in hot water for 2 minutes, wipe dry,
remove outer plastic wrap then pull gently on the plastic wrap in the mould
to help remove the bombe and ease it out onto a plate. Return to freezer
until serving time.

Garnish unmoulded bombe with orange slices and chocolate sauce.

Serves 6.

From a pamphlet promoting Canadian dairy products; 2003.
The Dairy Farmers of Canada also have a website: www.purelydairy.org
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 1 December 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 535 Calories; 21g Fat (34.6% calories 
from fat); 12g Protein; 75g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 
647mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 
Fat; 4 1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Oven Fried Rosemary Chicken

Recipe By : Oven Frying by Mary Bemis
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-12 Dec 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray
3 tablespoons AllWhites(r) 100% Liquid Egg Whites
[1 large egg white]
1/2 cup light buttermilk
2 teaspoons Worcestershire sauce
1 cup wheat germ
1 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 teaspoons garlic powder
2 tablespoons dried rosemary
16 ounces boneless skinless chicken breast halves -- 4

What would a faux-frying story be without "fried" chicken? Flavorful and
crispy, this is every bit as satisfying as the original.

Prep time: 15 minutes; cook: 40 minutes.

1. Preheat oven to 425F. Coat a baking sheet with cooking spray. In a
medium bowl, whisk together egg white, buttermilk and Worcestershire sauce.
In a large paper or resealable plastic bag, combine wheat germ, flour,
salt, pepper, garlic powder and rosemary.

2. Shake until blended. Dip chicken pieces in buttermilk mixture, 1 at a
time. Add to bag, 1 at a time, shaking well. Place chicken pieces on baking
sheet; coat lightly with cooking spray.

3. Bake about 40 minutes, until browned and no longer pink inside.

Per serving: 383 calories, 16% fat (6.6 grams; 3.7 grams saturated), 42%
carbohydrate, 42% protein, 4.5 grams fiber.

Mary's Notes: We had this tonight for supper and it was very flavorful and
tasty not to mention extremely easy to prepare. These are the changes I
made to the recipe in order to reach the nutritional information below:
First the recipe calls for 4 chicken breast. The pack I had contained 5 in
them with 3 weighing 4 ounces and the other two weighing 8 ounces or there
about so I cut the two big ones in half to make 7 servings. I did not
increase any amounts within the original recipe and I still had well over
half the breading mix left after doing all 7 pieces of chicken. Next time I
will cut the wheat germ and flour in half. The recipe calls for 1 large egg
white so I used 3 tablespoons of AllWhites 100% Liquid Egg Whites, I used
unbleached flour as opposed to all-purpose, I used unbleached flour as
apposed to all-purpose, Tyson boneless skinless chicken breast fillets and
I did not use any Worcestershire sauce. The chicken was not as brown as it
shows in the photo but it was done. I may try a higher heat for a lesser
amount of time to see if I can obtain a deeper brown which would resemble
more of the fried chicken look. All-in-all we, I and my picky husband,
loved it so I will be doing this one again! Thank you, Pat [kitpath] for
this lovely recipe.

Source : "SHAPE Cooks Winter 1998 39"
Copyright: "1998 Weider Publications, Inc."

Contributed to the FareShare Gazette by Mary; 19 December 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 355 Calories; 5g Fat (12.1% calories from 
fat); 36g Protein; 41g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 104mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Fat; 0 Other 
Carbohydrates.

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