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FareShare Gazette Recipes -- January 2007 - T's
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* Exported from MasterCook * Taste of the Tropics Recipe By : The Hoppin 'n' Poppin Popcorn Cookbook by Gina Steer Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart freshly popped popcorn **Topping** 3/4 cup chopped dates 1/2 cup chopped candied cherries [washed and dried before chopping] 1/3 cup golden raisins 1/2 cup toasted slivered almonds 1/2 cup banana chips 3 tablespoons light corn syrup 2 tablespoons melted butter Place the dates, cherries, golden raisins, almonds and banana chips together in a mixing bowl and set aside. Pop the popcorn in a large heavy-bottomed pan (or by your favourite method). When the popping has finished add the syrup and butter. Cover the pan with a tightly fitting lid and shake the pan or stir gently until the popcorn is completely coated. Add the reserved fruit mixture and either cover and shake the pan or stir gently with a wooden spoon until the fruit mixture is evenly distributed throughout. Serve and eat on the same day. Author's note: You can vary the dried and candied fruits used in this topping according to your own personal taste and availability of the fruits. From The Hoppin 'n' Poppin Popcorn Cookbook by Gina Steer; Chartwell Books; 1995. ISBN 0-7858-0270-3. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tasty Lamb Curry Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds boneless lean lamb 1 cup cooking oil 3 onions -- diced 2 teaspoons pureed garlic 2 teaspoons mustard seed 2 teaspoons garam masala 1/4 teaspoon chili pepper flakes 2 teaspoons ground cumin 2 teaspoons turmeric 1 1/2 teaspoons ground cardamom Salt and pepper 2 quarts chicken broth Cut the meat into two-inch cubes. Warm oil in skillet and add meat. When each cube is golden brown on all sides remove from skillet and set aside. Add onions to the skillet and cook until translucent. Add garlic and spices and cook for no more than 4 minutes over medium heat. Return meat to skillet. Add chicken broth and cook for 1 1/2 hour. Serve lamb curry hot over rice. Contributed to the FareShare Gazette by Jennie in response to a request; 1 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teriyaki Pork Roast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless pork shoulder roast -- trimmed [3 to 4 pounds] 1 cup packed brown sugar 1/3 cup unsweetened apple juice 1/3 cup soy sauce 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons cornstarch 3 tablespoons cold water Recipe... This recipe won a prize in one of the Taste of Home magazines. I made it last week and loved it. Definitely a keeper. Made fantastic sandwiches the next day. It says to cook on low for 8 hours, I did 6 and it was almost overdone. Not sure if my slow cooker runs hot or what. Cut roast in half; rub with brown sugar. Place in a 5-quart slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. Remove roast; cover and let stand for 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy. Yields 6-8 servings. Contributed to the FareShare Gazette by Gonzo; 14 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; trace Fat (0.1% calories from fat); 1g Protein; 40g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1107mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Trader Joes Mediterranean Greens Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mustard greens -- turnip greens, spinach and collard greens 1/4 cup sun-dried tomatoes -- oil marinated, sliced 2 tablespoons minced fresh garlic Ground black pepper to taste 2 tablespoons toasted pine nuts 1/4 cup black olives 1/4 cup pimiento-stuffed olives 1/4 cup kalamata olives -- pitted & sliced 1/4 cup olive oil 1 1/2 cups roma tomatoes -- cut into strips 1 cup vegetable broth -- or chicken broth Combine olives, sun-dried tomatoes, garlic, olive oil, and pepper in a large pre-heated skillet. Cook over high heat for 6-8 minutes, until boiling. Blend in roma tomatoes and heat 2 more minutes. Add greens and broth and continue to cook for 25-30 more minutes. Stir in pine nuts and salt to taste. Serve at once as an accompaniment or spoon over pasta and serve as a main course. Serves 3-4 Source : Trader Joes. Formatted by Chupa Babi in MC: 10.25.06 Author Note: The original recipe called for half a cup of each of the three types of olives, which we found overpowering. I've halved the quantities to one-quarter cup each. Contributed to the FareShare Gazette by Chupa; 10 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 20g Fat (64.9% calories from fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 816mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat. * Exported from MasterCook * Two Pepper Bruschetta Recipe By : Ramona McClung, Idaho Falls, ID Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chopped yellow bell pepper 2 tablespoons chopped green bell pepper 2 tablespoons seeded chopped tomato 1 tablespoon Italian salad dressing 1 1/4 teaspoons chopped green onion 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil 2 slices French bread -- (1-inch thick) 2 teaspoons grated Parmesan cheese In a small bowl, toss the first six ingredients. Place bread on an ungreased baking sheet; broil 4-6 inches from heat for 2-3 minutes. Turn over; top with pepper mixture and sprinkle with Parmesan cheese. Broil 2-3 minutes longer or until heated through. Serves 2 Per 1 slice prepared with fat-free dressing: 196 calories, 3 g fat, 1 g sat fat, 2 mg cholesterol, 530 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein Source : "Cooking for 2, Winter, 2007, pg 49". Copyright : "Reiman Publications, 2007" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Start to Finish Time: "0:20" NOTES : Ramona serves these dainty open-faced French bread bites as luncheon fare, but they could be served for a light luncheon or late night snack. Tip: Instead of buying whole peppers check your grocery store's salad bar for strips of green and yellow peppers. Bobbie's Note: This was a delightful side dish with spaghetti. I didn't have any French bread but did have individually frozen hard French type rolls. I sliced them in half. I added a tablespoon more of the peppers and this worked very will making 2 halves of the rolls each for the two of us. Contributed to the FareShare Gazette by Bobbie; 19 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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