FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- March 2007 - B's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook * Baked Potato Soup ala Art Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet onions -- diced 1 stick butter -- (1/4 pound or 1/2 cup) 1/4 cup olive oil 4 tablespoons flour 5 cans beef broth 6 medium potatoes -- baked and cooled 2 cups mild cheddar cheese -- shredded Salt and pepper to taste Granulated garlic -- to taste or garlic powder -- to taste 2 cups sour cream 1 cup white wine 1 cup real bacon bits 1 cup green onions -- thinly sliced 12 pats butter -- one per serving cup Saute onion in butter and oil in heavy saucepan over medium heat. Add flour and stir until a smooth sauce appears. Add a can of broth if necessary to get a nice sauce. Add remainder of broth and simmer for 5 minutes. Slice potatoes and add to mixture. Continue cooking and stirring for another 5 minutes. Put vegetable mixture with liquid through food mill or blend in batches. Return to saucepan. Add sour cream and wine. Adjust seasonings and cook for another 5 minutes. Add cheese and stir until it melts into the soup. Garnish with bacon bits and green onions and serve immediately. Place a pat of butter on the top of the soup in each serving bowl. Serves 12. Formulated and prepared by Art on March 23, 2007 Contributed to the FareShare Gazette by Art; 25 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 20g Fat (63.7% calories from fat); 8g Protein; 18g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 638mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Banana Rum Smash Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For each drink: 2 scoops vanilla ice cream 1/2 ripe banana 2 ounces bottled caramel sauce 2 ounces white rum Whipped cream Cherry Here is another summer dessert type of drink which definitely tastes yummy!! I have this in my recipe file and do not have the credits of the person who made this. Blend together the ice cream, banana, rum and caramel syrup until smooth. Place in desired drink glass. Garnish with whipped cream and a cherry. For a non alcoholic beverage leave out the rum. Contributed to the FareShare Gazette by Joan; 15 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 15g Fat (47.7% calories from fat); 5g Protein; 31g Carbohydrate; 0g Dietary Fiber; 58mg Cholesterol; 106mg Sodium. Exchanges: 3 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Barley and Roasted Tomato Risotto (Mayo) Recipe By : The New Mayo Clinic Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large plum tomatoes -- (Roma) about 2 pounds total weight, peeled and cut into 4 wedges 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 cups vegetable stock or broth 3 cups water 2 shallots -- chopped 1/4 cup dry white wine -- optional 2 cups pearl barley 3 tablespoons chopped fresh basil -- plus 1 whole leaves for garnish 3 tablespoons chopped fresh flat-leaf (Italian) parsley 1 1/2 tablespoons chopped fresh thyme 1/2 cup grated Parmesan cheese -- plus extra ungrated Parmesan for making curls for garnish Preheat the oven to 450 F. Arrange the tomatoes on a nonstick baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss gently to mix. Roast until the tomatoes are softened and beginning to brown, 25 to 30 minutes. Set aside 16 tomato wedges to use for a garnish. In a saucepan, combine the vegetable stock and water and bring to a boil over high heat. Reduce the heat to low and keep at a simmer. In a large, heavy saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped shallots and sauté until soft and translucent, 2 to 3 minutes. Stir in the white wine, if using, and cook until most of the liquid evaporates, 2 to 3 minutes. Stir in the barley and cook, stirring, for 1 minute. Stir in 1/2 cup of the stock mixture and cook until the liquid is completely absorbed, stirring occasionally. Continue stirring in the stock mixture in 1/2 cup increments, cooking each time until the liquid is absorbed before adding more, until the barley is tender, 45 to 50 minutes total. Remove from the heat and fold in the tomatoes, chopped basil, parsley, thyme and grated cheese. Add the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Divide the risotto among warmed individual shallow bowls. Garnish with the reserved roasted tomato wedges and the whole basil leaves. Using a vegetable peeler, cut a curl or two of Parmesan cheese for topping each serving. SERVES 8 Source : This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award. Formatted by Chupa Babi in MC: 06.30.06 Dietitian's tip: When cooked slowly, barley takes on a creamy texture like that of the short-grain arborio rice used in Italian risottos — but with a lot more fiber. Serve as a hearty side dish or light vegetarian main course. Contributed to the FareShare Gazette by Chupa; 28 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 6g Fat (20.1% calories from fat); 8g Protein; 43g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 374mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat. * Exported from MasterCook * BBQ Corned Beef with Cooked Cabbage and Root Vegetables Recipe By : Cuisine At Home and Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 corned beef briskets -- about 4 pounds each 6 whole garlic cloves -- peeled 3 whole cloves 2 seasoning packets from corned beef 2 bay leaves 8 peppercorns 1/2 teaspoon Old Bay seasoning 2 carrots -- peeled 3 stalks celery -- thinly sliced Glazing Sauce: 1/2 cup Ketchup 1/2 cup Jack Daniels or your favorite whiskey or sour mash 1/2 cup apple cider vinegar 4 tablespoons brown sugar 4 tablespoons soy sauce 1 teaspoon dried mustard 1/4 teaspoon red pepper flakes Vegetables: 1 large cabbage head 6 large potatoes 6 turnips 1 large sweet onion -- peeled and cut into chunks 1 pound carrots -- peeled [less the two above] Wash briskets. Make small X slits in the meat and insert garlic and cloves pieces. Place the meat into a stockpot (at least 8 quarts). Cover with water. Add contents of seasoning packets that come with the corned beef, bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 3-4 hours, until meat is fork tender. This can be done the day before and stored in the refrigerator overnight. If you choose to do this, keep the meat in the liquid. The next day, bring it to a simmer and continue on with the recipe. Preheat oven to 450F; line a baking sheet with foil, top with a rack and coat with nonstick spray. Transfer the cooked briskets to the prepared rack, fat side up. Use a knife to trim off the fat -- it will be soft and easy to remove. Whisk together Glazing Sauce ingredients in a saucepan and bring to a boil over high heat until thickened, 3-4 minutes. Spoon glaze onto beef, then roast for 10 minutes or until the glaze is dark and sticky. Remove from oven and let meat rest for 15 minutes. Transfer meat to a cutting board, then thinly slice against the grain. Meanwhile, prepare vegetables. Cut the cabbage in 8 wedges, peel potatoes, turnips, onion and remaining carrots. Slice vegetables into 1 inch chunks. When briskets are finished boiling and removed from the broth, strain the broth into a large pot or dish. Put uncooked vegetables (except cabbage) into pot with enough broth to cover. When root vegetable start to get a little tender, add the cabbage and continue cooking until all are done. Drain vegetables and serve with sliced corned beef; serve yellow mustard on the side. Contributed to the FareShare Gazette by Art; 21 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 1g Fat (4.7% calories from fat); 6g Protein; 49g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 825mg Sodium. Exchanges: 1 Grain(Starch); 4 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Beef Burgundy Recipe By : Diana Bachelder, Winter Haven, FL Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound boneless beef chuck roast -- cut into 1-inch cubes 2 tablespoons olive oil -- divided 1 tablespoon butter 4 teaspoons flour 1 teaspoon red currant jelly or seedless raspberry jam 1 teaspoon tomato paste 1 1/4 cups chicken broth 1/4 cup Burgundy or additional chicken broth 2 bacon strips -- cooked and crumbled 1 1/2 cups sliced fresh mushrooms 1 cup pearl onions 1 cup fresh baby carrots 1 dash pepper Hot cooked egg noodles -- optional In a saucepan, brown beef cubes on all sides in 1 tablespoon oil. Remove and set aside. In the same pan, melt butter. Stir in the flour, jelly and tomato paste until smooth; gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add beef and bacon. Return to a boil. Reduce heat; cover and simmer for 45-50 minutes or until meat is tender. In a small skillet, sauté mushrooms in remaining oil until tender. Add the mushrooms, onions, carrots and pepper to beef mixture. Cover and cook 20-25 minutes longer or until vegetables are tender. Serve over noodles if desired. Serves 2 Source : "Cooking for 2, Winter, 2007, pg 21" S(Mc Formatting by): "Sheryl Donner, augmented by bobbie" Copyright : "Reiman Publications, 2007" T(Cooking Time): "1:05" NOTES : Tender pieces of beef star in this time-honored dish from Diana. "Our kids often requested this recipe. My husband and I are empty nesters now, but I still make it for the two of us," she shares. Shown served with buttermilk biscuits Contributed to the FareShare Gazette by Bobbie in response to a request; 19 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 24g Fat (63.4% calories from fat); 8g Protein; 23g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 903mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Beef Stroganoff Casserole Recipe By : Favorite Brand Name Best-Loved Casseroles Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon vegetable oil 8 ounces sliced mushrooms 1 large onion -- chopped 3 cloves garlic -- minced 1/4 cup dry white wine 1 10 3/4 ounce can cream of mushroom soup -- undiluted 1/2 cup sour cream 1 tablespoon Dijon mustard 4 cups cooked egg noodles Preheat oven to 350F. Spray l3x9-inch baking dish with nonstick cooking spray. Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside. Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet. Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired. Makes 6 servings Source : "Favorite Brand Name Best-Loved Casseroles, page 106" S(FORMATTED): "by Jerry" Copyright : "© 1999 Publications International, Ltd. ISBN: 0-7853-3423-8 Library of Congress Catalog Card Number: 99-70627" NOTES : This was a delicious recipe. I cut the recipe in half and we had some leftovers after serving two. Contributed to the FareShare Gazette by Bobbie; 16 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 24g Fat (50.1% calories from fat); 21g Protein; 33g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 408mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Blueberry Lattice Pie - Diabetic (Equal) Recipe By : Merisant Corporation ® and the NutraSweet Company Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups fresh blueberries or 32 ounces frozen unsweetened blueberries 3 tablespoons lemon juice 1 cup Equal® Spoonful -- * plus 2 tablespoons Equal® Spoonful* 6 tablespoons cornstarch Pastry for double crust 9-inch pie Toss blueberries and lemon juice in large bowl. Sprinkle with combined Equal® and cornstarch. Toss to coat. (If frozen blueberries are used, let stand 30 minutes.) Roll half of pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim within 1-inch of edge of plate. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2-inch wide. Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips. Fold edge of lower crust over ends of lattice strips. Seal and flute edge. Bake in preheated 400F oven 55 to 60 minutes or until pastry is browned and filling is bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm or at room temperature. Makes 10 servings. * May substitute 27 packets Equal sweetener. Source : Merisant Corporation ® and the NutraSweet Company, makers of Equal®. Formatted by Chupa Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 9 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; trace Fat (4.1% calories from fat); 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit. * Exported from MasterCook * Bohemian Coffee Cake with Ube Filling (Joan's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 teaspoon salt 1/2 teaspoon mace or nutmeg 1/4 pound butter -- room temperature 1 cup warm cream or buttermilk for lower fat 3 large egg yolks -- room temperature 1/4 cup warm milk 1 yeast cake or 3 teaspoons active dry yeast but not instant 3 tablespoons sugar Filling: Can be any you choose to include a canned fruit filling, Marzipan etc. but I use below: 4 ounces butter -- room temperature White sugar sprinkled as desired Light brown sugar sprinkled as desired Chopped raisins/pecans as desired Cinnamon as desired Ube Powder sprinkled thickly as desired Icing or glaze or powdered sugar as desired Combine flour, salt and mace. Cut in the butter - fine crumbs. Beat yolks with sugar in a cup (use a fork) and add to flour mixture with cream. Dissolve yeast in the warmed milk till foamy. Add to first mixture, blending well with wooden mixing spoon. Dough should cling together and be somewhat tacky. Use floured hands to shape into a ball. Don't feel inclined to knead this soft dough. Cover bowl and place in refrigerator overnight. It won't seem to have risen much but don't worry - it will again. Turn dough out to floured or sugared surface (Tip: I often roll in white granulated sugar) and roll out into a rectangle. Spread liberally with a filling of choice. Roll up long end (like a jelly roll and tuck ends under and place dough seam side down fitting in a well-greased pan (9-inch bundt pan), patting dough to form evenly to fit into pan. Cover and let rise 2 hours or double in a warm place. It won't reach the top of the pan. Bake in a 350F oven about 30 minutes or tested done. Wait about 5 minutes and carefully invert to rack to cool completely. Frost if desired with a powdered sugar glaze or ice. Tastes best the day it is made. Freezes well and reheat gently in the microwave. Notes : I also at times like to use buttermilk and not cream. The dough becomes very tender and moist with buttermilk but with cream the dough tastes much richer. Try it both ways! Dough doesn't rise much when chilled (don't skip this chilling step!) but will rise slowly at room temperature when rolled out and fitted to fill a 9-inch bundt cake pan. Filling. Spread on some dabs softened butter and as desired: heavy sprinkles of white and light brown sugar and cinnamon and some chopped raisins. Finely chopped nuts are also great. Sprinkle on Ube powder last. Use the Ube powder to make the glaze, icing or with powder sugar for dusting. Makes 1 cake. That's it! I do hope you al enjoy this recipe as my family does. Enjoy! The story behind this Bohemian coffee cake recipe: I have had this recipe in my files for over 30 years. I don't know if it truly came from Bohemia or that it was meant as an unconventional cake in it's preparation. It is a different way to prepare a yeast dough . The cake is moderate size with nice texture, the dough not overly sweet but the marbleized filling adds to its appeal. The best pan to use is a 9 x 4-inch bundt pan or even an 8-inch pan if you have such a size. The 10-inch pans are too large. One may ice or glaze the cake as desired. Reheat pieces gently in the micro. Cake freezes well. I modernized the cake by using dry yeast not cake yeast and buttermilk instead of cream at times. Both ways are nice but the buttermilk gives more of a mellow flavor to the dough. The cake is great for coffee or tea time. Recently I learned about a purple yam called Ube used in Philippine sweet bread and cake recipes. I also discovered there is an Ube powder made from the dried yams with added cane sugar and no artificial color. The flavor is mostly sweet and one cannot taste any yam flavor. The powder is usually used for a milk based drink or a pudding. I also read Ube is often made used in ice cream and sweet milk beverages. So lavender Ube ice cream will come as my next project. Because lavender or purple is one of my favorite colors I decided to use the powder as part of the filling for this cake. I could have used it with any bun recipe or sweet yeast dough but I wanted to make the Bohemian coffee cake as a gift for someone. I also used the Ube powder to color the powdered sugar glaze. Adorned with multicolor butterfly nonpareils, the cake looks great for Easter! Wished I had my camera. But due to a tragic misfortune a few weeks ago, we lost everything to include all our electronic and personal possessions when our Roadtrek (RV camper van) caught fire and burned to the ground at the beginning of a vacation trip. My husband and I plus our two dogs made it out in time. That is all that counts. By the way, one can probably buy Ube powder on the Net or at a Filipino grocery store which was I did. Contributed to the FareShare Gazette by Joan; 18 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bombay Turkey Breast Half - Indian Recipe By : The National Turkey Federation Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fresh garlic cloves -- minced 1 tablespoon fresh ginger -- peeled and grated 1 tablespoon reduced-sodium soy sauce 1 teaspoon sesame oil 1/2 teaspoon ground cinnamon 1/4 cup reduced sodium chicken bouillon 1 1/2 pounds boneless turkey breast half, skin removed 2 tablespoons mango chutney, chopped Combine garlic, ginger, soy sauce, sesame oil, cinnamon and bouillon in a small bowl. With a sharp knife, make several slits in turkey breast; rub garlic mixture over turkey. Place turkey in heavy duty self-closing plastic bag and seal. Refrigerate for 24 hours, then drain and discard marinade. In 2-quart, microwave-safe casserole fitted with a microwave-safe meat rack, place turkey breast half on rack and cover with wax paper. Microwave on HIGH 5 minutes. Turn turkey breast over and continue to microwave 5 more minutes. Preheat grill for indirect-heat grilling. Grill turkey, covered, 20 minutes; turn turkey over and spoon chutney over the top of the turkey breast half. Recover grill and cook 5 to 10 minutes or until meat thermometer registers 170 degrees F. Remove turkey from grill and allow to rest for 10 minutes before slicing. To serve, slice breast across the grain. Yields 6 main dishes Recipe Source: Recipe by The National Turkey Federation Formatted by Chupa Babi in MC: 11.24.04 Contributed to the FareShare Gazette by Chupa; 14 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; 1g Fat (70.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Breakfast Fried Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork sausage 2 stalks celery -- chopped 1 onion -- chopped 3 cups brown rice, cooked 8 eggs Break up and brown sausage. Drain well. Stir in celery and onions and sauté lightly. Mix in rice and eggs, reduce heat to low and cover. Cook till eggs set. You can use bacon instead of sausage. Contributed to the FareShare Gazette by Don; 12 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 562 Calories; 34g Fat (55.3% calories from fat); 23g Protein; 39g Carbohydrate; 3g Dietary Fiber; 463mg Cholesterol; 538mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 5 Fat. * Exported from MasterCook * Broccoli Blue Cheese Waldorf Salad - Joan's Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head broccoli florets -- (large head) cooked tender and cooled 1 large red apple -- unpeeled, chopped 1 celery stalk -- chopped 2 tablespoons red onion -- fine chopped 1/2 cup chopped pecans 1/2 cup dark or light raisins 1 cup crumbled soft style blue cheese Mayonnaise to bind Salt and pepper to taste These combinations create a delicious salad. I used some leftover blue cheese and the salad got raves - at least in my family! Combine all the ingredients and just add enough mayonnaise to bind everything. Season with (salt) and pepper and chill well. Best appearance and flavor served the same day but delicious a day later too. Note: The broccoli for the Broccoli Blue Cheese Salad is indeed cooked (not blanched) to fork tender but not overly soft, discolored or mushy. It is not a raw or crisp salad. Everyone cooks differently. Here is how I do it. I usually either cook (gentle boil) broccoli in water atop the stove "uncovered" so it still stays bright green and I drain it and run cold water over it to stop the cooking process. When cool, it is drained well. One has to watch it so it does not get over cooked. Cooking the broccoli on the stove top takes about 10 minutes here or there, depending how large much is cooked. Or I may cook the broccoli in the micro. But I like the stove top cooking better for broccoli. Either way it is tender and green and holds it shape ! However, there should be no problem if people prefer a more raw salad. That is what is great about some recipes! Suit yourself ! Contributed to the FareShare Gazette by Joan; 27 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
