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FareShare Chat Recipes
March 31, 1999

 

 

 

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IRC Chat Number 52

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March 31, 1999

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                    *  Exported from  MasterCook  *
                          Mussels in Green Sauce
Recipe By     : Joanne van Roden
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare Chat 052
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        mussels -- scrubbed & debearded
     1/2  cup           parsley (or more) -- chopped
   6      tablespoons   olive oil
   4      cloves        garlic -- crushed or minced
     1/2  teaspoon      salt
Heat olive oil in a large pot. Add parsley, garlic, and salt. Simmer 2 - 3 
minutes.  Add mussels, cover and cook 5- 10 minutes; or until shells open. 
 Serve (shells and all) in sauce, poured over spaghetti.
TIP :  Mussels are delicious. They're inexpensive, probably because of the 
time involved in cleaning them -- it's worth it! Scrub them well under 
running water, and scrape off their beards with a knife. Discard any mussel 
that doesn't close when handled.
Art's notes:  We love fresh mussels over pasta. Most of the time, however, 
we add tomatoes to the sauce. You should also consider using a mixture of 
fresh parsley, basil and/or cilantro in this dish. We would also add black 
pepper to the dish. When eating mussels in the shell, use the separated 
shells as an implement to separate the other mussels from their shells.
Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes 
of the Eastern Shore" 1980
Formatted in MasterCook by Art Guyer 
Contributed to the FareShare IRC Chat, 31 March 1999, by Art.
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                     *  Exported from  MasterCook  *
                      Oyster-Corn Chowder ala Doris
Recipe By     : Doris Guyer
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare Chat 052
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         potatoes -- peeled & diced 1/2"
   1      teaspoon      vegetable boullion
   1      small         onion -- diced fine
   2      stalks        celery -- diced fine
   2      tablespoons   butter or margarine
   1      pint          oysters -- drained
   2      cans          creamed corn (16 oz each)
   1      can           corn niblets  (16 oz)
   1      cup           chicken or turkey broth -- defatted
                        salt and pepper -- to taste
Cook potatoes in a large pot or pan covered with water. When potatoes 
are just about done, drain half the water add the boullion and set 
potatoes aside.  Saute the onion and celery in the butter. Add to the 
potatoes.  Cook oysters in the same skillet the onion and celery were cooked 
in until the edges begin to curl. Add to the potatoes along with the creamed 
corn and broth.  Season to taste and bring the chowder to a slow simmer for 
several minutes.
TIP :  We make oyster dishes when they are on sale; about $5.00 US per pint.
Formatted in MasterCook by Art Guyer 
Contributed to the FareShare IRC Chat, 31 March 1999, by Art.
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                     *  Exported from  MasterCook  *
                        Quick Shrimp and Mushrooms
Recipe By     : Joanne van Roden
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare Chat 052
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        medium shrimp -- shelled and deveined
   3      tablespoons   soy sauce
   2      tablespoons   sherry
     1/2  teaspoon      salt
   3      tablespoons   oil
   4      stalks        celery (and leaves) -- sliced
   3                    scallions (and green tops) -- sliced
     1/2  pound         mushrooms -- sliced
Put shrimp in a bowl. Combine soy sauce, sherry, and salt. Pour over shrimp 
and mix through. Let sit 15 minutes or longer.  Heat a frying pan. Add oil. 
Add celery and scallions and stir over high heat for 3 minutes. Add mush-
rooms and shrimp. Stir and cook until shrimp turn pink; about 3 - 5 minutes.
TIP : When preparing shrimp, always time the meal so they can be served as 
soon as they are finished cooking. Many times, I cook them while we are 
eating our salads or other first courses.  This ensures they will be hot, 
juicy and tasty.  We would add garlic to this recipe, of course.
Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes 
of the Eastern Shore" 1980
Formatted in MasterCook by Art Guyer 
Discussion :
[] Art, could you use frozen shrimp in that and just cook until heated 
through?
[Art] Sure, but the marinating might not take. You may have to adjust the 
cooking part of the recipe to pick up the flavors.
[] Toss the garlic into the pan when the shrimp go in.
Contributed to the FareShare IRC Chat, 31 March 1999, by Art.
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                     *  Exported from  MasterCook  *
                        Sauted Soft-Shelled Crabs
Recipe By     : Joanne van Roden
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare Chat 052
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    soft-shelled crabs -- cleaned
                        salt and pepper -- to taste
   1                    egg -- beaten with fork
     2/3  cup           flour
     1/3  cup           breadcrumbs
   6      tablespoons   butter or margarine -- or less
Preheat oven to 200F.  Wash and dry crabs.  Sprinkle with salt and pepper. 
Dip in egg and coat with a mixture of flour and breadcrumbs. Heat frying 
pan. Melt 3 tablespoons butter over medium heat, and fry crabs, a couple at 
at time for about 4 minutes per side. Add more butter to pan, as needed. 
Remove sauted crabs to a baking pan and put in the oven to keep warm until 
they have all been cooked.  Excellent served on toast.
Soft-shelled crabs are also delicious sprinkled with salt and pepper, and 
lemon juice (eliminating the egg and flour treatment) and cooked as above.
Soft-shelled crabs can also be floured, dipped in an egg wash, then dipped
in cracker meal and fried as above or in a deep fryer.
NOTES : Small crabs make excellent appetizers. 
Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes 
of the Eastern Shore" 1980
Formatted in MasterCook by Art Guyer
Contributed to the FareShare IRC Chat, 31 March 1999, by Art.
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                     *  Exported from  MasterCook  *
                         Seafood Seasoning Hints
Recipe By     : Art Guyer
Serving Size  : 1    Preparation Time :0:00
Categories    : Fareshare Chat 052               Fish
                Information
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        See the following:
      ____________________________________________________________
     |                                                            |
     |                    SEAFOOD SEASONING                       |
     |                                                            |
     |    When cooking fish, any of the following seasonings      |
     |    can be sprinkled on top to give added zip.   Visit      |
     |    your spice shelf!                                       |
     |                                                            |
     |    oregano             tarragon          garlic salt       |
     |    thyme               rosemary          onion salt        |
     |    basil               paprika           celery salt       |
     |    dill                sage              chopped chives    |
     |    poultry seasoning   parmesan cheese   parsley flakes    |
     |____________________________________________________________|
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                     *  Exported from  MasterCook  *
                         Spicy Shrimp with Basil
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare Chat 052
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      White peppercorns
   2                    Garlic cloves -- finely chopped
   1 1/2  tablespoons   Cilantro -- coarsely chopped
   1      tablespoon    Fresh ginger -- minced
   1                    fresh Thai chile -- minced
                        Or Serrano chiles -- [1 to 2]
   1 1/2  teaspoons     Lime zest -- finely grated
   1      teaspoon      Salt
   2      tablespoons   Vegetable oil
   1      pound         shrimp -- medium or large
                        Shelled and deveined
   2      tablespoons   Soy sauce
   1      cup           Basil leaves
     1/2  cup           Mint leaves -- torn
In a small dry skillet, toast the peppercorns over moderate heat just until 
fragrant, about 1 minute. Transfer to a mortar and coarsely crush. Add the 
garlic, cilantro, ginger, chiles, lime zest and salt and pound to a coarse 
paste.  Heat the oil in a large skillet.   Add the paste and stir-fry over 
high heat for 30 seconds.   Add the shrimp and stir-fry until opaque 
throughout, about 2 minutes. Stir in the soy sauce.  Transfer to a bowl, add 
the basil and serve. Serve with jasmine rice.
Source :  Food and Wine, April 1999.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Discussion :
[Judimae] What was interesting was the combination of basil and mint
[] I might drop the coriander leaves and use ground seeds though - or maybe 
chervil.
Contributed to the FareShare IRC Chat, 31 March 1999, by JudiMae.
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