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FareShare Gazette Recipes -- January 2007 - V's
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* Exported from MasterCook * Van Der Hum Recipe By : Kook en Geniet by S. J. A. De Villiers Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle brandy 5 whole cloves 2 tablespoons fine dry Mandarin orange peel 1 small cinnamon stick 1/8 teaspoon grated nutmeg Sugar syrup Rum I assume the size of bottle is the usual 750 mL bottle. The recipe doesn't say what kind of rum to use. Add the cloves and Mandarin orange peel to the brandy; set aside for 1 month then strain it through a damp cloth. Make the sugar syrup as follows: boil equal parts of water and sugar until thick enough to make a thread when pulled between two fingers. Mix the syrup and spiced brandy in the following proportions: for 2 cups of brandy use 1 cup of syrup and 3 tablespoons of rum. Serve in small liqueur glasses. From Kook en Geniet by S. J. A. De Villiers; 1962 ed. Translated from the Afrikaans by Hallie (with help). Contributed to the FareShare Gazette by Hallie; 10 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Van Der Hum (Afrikaans) Recipe By : Kook en Geniet by S. J. A. De Villiers Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottel brandewyn 5 kruienaeltjies 2 eetlepels fyn droe nartjieskil 1 klein stukkie pypkaneel 1/8 teelepel gerasperde neut Stroop Rum 1. Voeg die kruie en die nartjieskil by die brandewyn en laat dit 1 maand lank staan. Syg dit dan deur 'n klam deursygdoek. 2. Kook stroop soos beskryf vir pepermentlikeur en meng did met die gekruide brandewyn in die verhouding wat in par. 3 beskryf word. 3. Vir 2 koppies brandewyn gebruik 1 koppie stroop en 3 eetlepels rum. 4. Dien dit op in klein likeurglasies. Stroop beskryf vir pepermentlikeur: Kook gelyke dele water en suiker saam tot dit 'n draad trek as die stroop tussen twee vingers getoets word. From Kook en Geniet by S. J. A. De Villiers; 1962 ed. Contributed to the FareShare Gazette by Hallie; 10 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veal Rolls with Spinach, Gouda and Forestiere Sauce Recipe By : Dairy Farmers of Canada; 2002 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Rolls** 6 large veal cutlets -- pounded thin [each about 1/4 pound/115 grams] 1/2 pound fresh spinach -- washed and stemmed (250g) 1/2 pound Gouda cheese -- thinly sliced (250g) 1 tablespoon melted butter -- (15 mL) 1 tablespoon olive oil -- (15 mL) Salt and freshly ground black pepper -- to taste **Sauce** 1 shallot -- chopped 1 garlic clove -- chopped 3 tablespoons butter -- (45 mL) 2 cups sliced mushrooms -- your choice (500 mL) 2 tablespoons flour -- (30 mL) 1/2 cup white wine -- (125 mL) 1 1/2 cups veal stock -- (375 mL) or beef broth 1/2 cup Nestle 2% Carnation milk -- (125 mL) [canned milk] Herbs de Provence, to taste Salt and freshly ground pepper to taste Preparation time: 15 to 20 minutes. Cooking time: 20 to 25 minutes. Preheat oven to 375F (190C). Cover each veal cutlet with spinach then Gouda cheese. Roll up tightly, starting at the narrow end. Secure with a toothpick. Heat 1 tablespoon (15 mL) each of butter and oil in a frying pan; brown the rolls on all sides. Place the rolls in an ovenproof dish; salt and pepper generously. Bake for 12 to 15 minutes, depending on size. In the same frying pan, cook the shallots and garlic in 1 tablespoon (15 mL) butter until soft. Add the mushrooms and cook for a few minutes; set aside. Melt the remaining butter in the frying pan. Whisk in the flour to make a roux. While whisking, add wine and broth; bring to a boil and simmer until thick. Lower the heat; add milk, herbs, seasonings and cooked mushrooms. Check seasoning. Slice rolls; spoon the sauce over and serve on a bed of pasta with vegetables. (The picture showed it served over rice.) Variations - Replace spinach with blanched or canned asparagus. Tips and Tricks You can make this recipe ahead and freeze it. When reheating, thin the sauce with a little broth if necessary, being careful not to boil it. Makes 6 servings. From a pamphlet by the Dairy Farmers of Canada; 2002; "Entertain Beautifully with Canadian Cheese!" MC format by Hallie. Untried. Hallie's note: I very seldom buy veal because of the price and would probably substitute slices of pork tenderloin or maybe boneless chicken breast. I think rabbit could work here also. Contributed to the FareShare Gazette by Hallie; 7 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 590 Calories; 36g Fat (56.8% calories from fat); 56g Protein; 6g Carbohydrate; 1g Dietary Fiber; 250mg Cholesterol; 896mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Velvety Warm Mustard Pepper Sauce Recipe - Indian Recipe By : Laxmi Hiremath Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped mustard greens or Swiss chard 1/2 cup coarsely chopped green pepper 1 large red-ripe tomato -- cored, quartered 1/4 cup loosely packed chopped cilantro 2 fresh hot green chiles -- stemmed & seeded 2 garlic cloves -- peeled 1 tablespoon mild olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon Dijon-style mustard 1 teaspoon sugar 1/2 teaspoon salt -- or to taste 1/3 cup heavy cream Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover and cook until sauce is thick, 12 to 15 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber. Source : Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Formatted by Chupa Babi in MC: 10.27.06 A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Contributed to the FareShare Gazette by Chupa; 27 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venison Stew Ala Art Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds venison steaks -- or more if needed all purpose flour salt and pepper -- to season flour 4 Tablespoons olive oil -- or more if needed 3 medium onions, chopped 3 tablespoons fresh thyme, chopped or 2 teaspoons dried 5 garlic cloves, minced 2 tablespoons Worcestershire sauce 1 liter dry red wine 6 cups beef stock 14 ounces canned crushed tomatoes -- or more if needed 2 pounds potatoes -- peeled and cut into bite-size pieces 1 pound baby carrots -- peeled 1 pound mushrooms -- sliced salt and pepper -- to taste 2 cups pearl barley 2 quarts water After trimming all visible fat from the meat, cut it into 1-inch cubes. Coat the cubes with seasoned flour. I use my Cajun Batter Bowl for this task which makes it very easy; see it at: http://www.fareshare.net/shrimp-scallop-penne.html#bowl Heat 2 tablespoons of the olive oil in a large pot over medium heat. When oil is very hot, add as many cubes of meat as will fit comfortably in one layer. Sear the cubes on all sides, and remove them from the pan. Sear the remaining meat in one or two batches using additional oil, then remove all meat and cover with foil to keep warm. If needed, add another tablespoon of oil to the pot. Add the onions, thyme and garlic; sauté until the onions are translucent, about 15 minutes. Return the meat to the pot. Add the Worcestershire sauce, wine, stock and tomatoes. Bring the stew to a boil. Reduce the heat to a simmer; add potatoes, carrots and mushrooms; cook for at least 2 hours. If the stew is too liquid, cook it longer. If the stew gets too thick as it cooks, add more wine or stock. If meat is not yet tender, cook longer as needed. To do this, just put a lid on the pot once the stew reaches the consistency you like and cook it over very low heat until meat is done. If additional thickening is needed, you may use the left over dredging flour mixed with a little water but be aware of how much seasoning you added to the flour in the first place! If necessary, adjust seasoning with salt and pepper to taste. As the stew cooks, bring water to a boil in a large pan. Add the barley and cook until it's tender, about 35 minutes. Serve the stew with the drained barley. Contributed to the FareShare Gazette by Art; 31 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 5g Fat (18.0% calories from fat); 7g Protein; 49g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1210mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Vietnamese Pickled Mustard Greens - Dua Cai Chua Recipe By : The Classic Cuisine of Vietnam/Bach Ngo 1978 Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds mustard greens 1 bunch scallions 4 cups water 5 1/2 teaspoons salt 1 1/2 teaspoons granulated sugar 1. Cut the mustard greens and scallions into 2-inch lengths. Wash well and dry in the sun for an entire day or until the vegetables dry and appear to have shrunk slightly. 2. Combine the water with the salt and sugar in a large bowl. After the mustard greens and scallions have been dried, transfer them to the bowl of pickling water. Using another bowl or a board as a weight, keep the vegetables submerged in the water. 3. Cover the bowl and put in a warm place for 3 days. After 3 days, transfer the greens and the liquid to jars and refrigerate. They will keep in the refrigerator for several months. Source : The Classic Cuisine of Vietnam/Bach Ngo 1978 Formatted by Chupa Babi in MC: 10.27.06 Contributed to the FareShare Gazette by Chupa; 30 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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