IRC Chat Number 109 The FareShare Menu October 16, 1999 Chicken In Orange Sauce Grilled Halibut With Jalapeno Lime Marinade Olives in Cheese Pastry Strawberry Fool Tartlets
	* Exported from MasterCook * Chicken In Orange Sauce Recipe By : QVC Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 109 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breasts Trimmed and pounded to 1/4" thickness Between 2 sheets of waxed paper 3 tablespoons olive oil 4 tablespoons brandy 1 1/4 cups orange juice 3 Scallions -- chopped 2 teaspoons cornstarch 1 tablespoon water 6 tablespoons plain yogurt Salt and freshly-ground black pepper -- to taste Cooked long-grain rice Orange zest [long slivers of orange peel] Heat the olive oil in a large nonstick skillet, then add the chicken. Turn until evenly browned on both sides. Stir in the brandy, orange juice and scallions, and bring to a boil, then simmer until the chicken is tender and cooked through. Blend the cornstarch with the water and mix it into the yogurt, then mix that mixture into the sauce in the skillet. Cook until the sauce thickens, then season with the salt and pepper and serve with the rice on the side, and the zest sprinkled over it. Formatted in MasterCook by Art Guye Contributed to the FareShare IRC Chat, 16 October 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Halibut With Jalapeno Lime Marinade Recipe By : Thyme and the River Serving Size : 4 Preparation Time :2:30 Categories : Fareshare Chat 109 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Jalapeno chile peppers -- seeded, chopped 1/3 cup yellow Onion -- chopped 1 tablespoon fresh ginger root -- minced 1 teaspoon fresh rosemary -- minced 1 teaspoon salt 1/4 cup fresh lime juice 1/4 cup water 1 1/2 pounds halibut fillets -- boned, skinned Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a zip lock bag, cover with the puree, and marinate 1-2 hours but NO LONGER (the lime juice will cook the fish). Grill fillets on medium coals after brushing olive oil on grill. Serve with a garnish of whole peppers and fresh rosemary if you like. Contributed to the FareShare IRC Chat, 16 October 1999, by Alaska_Michael. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olives in Cheese Pastry Recipe By : adapted from Finger Foods Serving Size : 50 Preparation Time :0:00 Categories : Fareshare Chat 109 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- [250ml] 1 pinch cayenne pepper 1/4 cup butter -- [100g] 1 1/4 cups grated sharp cheddar cheese -- [150g] Or any other tasty cheese you like 50 small stuffed green olives 1 Egg -- lightly beaten Poppy seeds -- or cumin seeds Mix the flour, pepper and butter together until well-combined. This can be done with a few pulses in a food processor if you wish. Add the cheese and mix until a ball forms. Turn the dough out onto a lightly floured surface and knead until smooth. Cover and chill for 30 minutes. Drain the olives on some paper towel. Remove the pastry from the refrigerator and roll it between two sheets of waxed paper to a thickness of 1/8 inch [3mm]. Cut 1 1/2-inch diameter [4cm] circles of pastry. Place an olive on each circle and close the pastry around it to seal. Roll it into a smooth ball. Dip the tops of the balls first into the lightly beaten egg, then into the seeds. Place the balls on a greased baking sheet; cover and chill for 30 minutes. Bake in a preheated 350F [190C] oven for about 15 minutes or until browned. Cool before serving. Makes 50 pieces. This recipe can be made a day ahead; not suitable for freezing. Adapted from Finger Foods, a publication of The Australian Women's Weekly; 1990; ISBN 0 949128-26-0. Formatted for MasterCook by Hallie du Preez. Contributed to the FareShare IRC Chat, 16 October 1999, by allium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Fool Tartlets Recipe By : Bon Appetit & Edmonton Journal; 1 April 1998 Serving Size : 6 Preparation Time :0:00 Categories : Fareshare Chat 109 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Crust** 2 cups all-purpose flour, unbleached -- [500mL] 1/4 teaspoon salt -- [1mL] 1/2 cup unsalted butter -- chilled [125mL] Cut into small pieces 1/4 cup solid vegetable shortening -- chilled [50mL] Cut into small pieces 1/3 cup ice water -- [75mL] approx. **Strawberry Fool** 12 ounces fresh strawberries -- [340g] Hulled & coarsely chopped -- or 2 cups frozen unsweetened strawberries -- thawed Drained and coarsely chopped -- [500mL] 1/2 cup sugar 1 1/2 tablespoons fresh lemon juice -- [20mL] 1 1/2 teaspoons unflavoured gelatin -- [7mL] 3/4 cup whipping cream -- [175mL] 6 small fresh strawberries Crust - Mix flour and salt in food processor. Add butter, shortening and process using pulse or on/off turns until mixture resembles coarse meal. Gather dough into 6 balls of equal size and flatten each ball into a disk. Wrap disks separately in plastic wrap and refrigerate 1 hour. This can be prepared up to a day ahead; keep dough refrigerated. (Soften slightly at room temperature before rolling.) Preheat oven to 400F (200C). Roll out each disk on a floured surface to make 6-inch (15-cm) rounds. Transfer the rounds to tart tins 4- to 4 1/2-inches (10- to 12-cm) in diameter with removable bottoms. Fold the overhang in, forming double-thick edges. Pierce the crust in several places with a fork. Freeze 15 minutes. Line crusts with foil. Fill with dried beans (to bake blind). Bake until the crusts are set, about 10 minutes. Then remove the foil and beans and bake the crusts until they are golden, about 20 minutes. Strawberry Fool - Blend the chopped strawberries, sugar and lemon juice in a food processor until almost smooth. Transfer to a medium saucepan, sprinkle gelatin on top. Let stand 20 minutes to soften. Stir the strawberry mixture over low heat until it is just hot and the gelatin dissolves, about 2 minutes. Transfer to a large bowl. Cover and refrigerate until it begins to thicken, stirring occasionally, for about 2 hours. Beat cream in a medium bowl until stiff peaks form. Fold the whipped cream into the chilled strawberry mixture. Chill in the bowl until it begins to set - about 30 minutes. Spoon into the prepared crusts. Refrigerate until set, about 4 hours. Garnish each with a whole strawberry and serve. Note : You can use pre-prepared tarts purchased from the freezer section in your food store. Makes 6 4-inch tarts or 12 to 14 small tarts. Source - The Edmonton Journal, 1 April 1998. Formatted for MasterCook by Hallie du Preez. Contributed to the FareShare IRC Chat, 16 October 1999, by allium. - - - - - - - - - - - - - - - - - -