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FareShare Gazette Recipes -- April 2007 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

A & M Cafe Fry Bread, South Dakota (Joan's Files)

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

Artichoke Soup (Joan's)

Asian Peanut Dip - 1 pt (EatingWell)

Asian Slaw with Tofu and Shiitake Mushrooms - 4 pts (EatingWell)

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* Exported from MasterCook *

A & M Cafe Fry Bread, South Dakota (Joan's Files)

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-04 Apr 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1 cup water -- approximately

Mix the first 4 ingredients. Add the water. Let sit 1/2 hour.

Pat on floured surface until about 1/4-inch thick. Deep fry until 
golden brown.

Contributed to the FareShare Gazette by Joan; 17 April 2007.
www.fareshare.net



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* Exported from MasterCook *

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-04 Apr 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Spicy mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce
Burgers
1/2 pound andouille sausage -- cut
into scant 1/4-inch cubes
3/4 cup pecans -- toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck
or ground beef (20 percent fat)
Caramelized onions
1 1/2 pounds onions -- thinly sliced
2 tablespoons olive oil -- plus
more for brushing grill rack
3 garlic cloves -- minced
1 tablespoon golden brown sugar
6 large hamburger buns -- split
8 ounces crumbled blue cheese
12 pickled okra pods -- halved lengthwise*
3 cups watercress tops

For mayonnaise: Mix all ingredients in small bowl. Cover and chill.

Do ahead: Can be made 2 days ahead. Keep chilled.

For burgers: Toss first 4 ingredients in large bowl. Add beef; blend
gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to
small baking sheet.

Do ahead: Can be made 1 day ahead. Cover and chill.

For onions: Prepare barbecue (medium-high heat). Toss onions and next 3
ingredients in large skillet. Place skillet on grill; cook until onions
are golden, stirring often, about 25 minutes. Remove from grill; season
with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden,
about 2 minutes. Transfer buns to work surface. Grill burgers until brown
on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until
burgers are cooked to desired doneness, about 3 minutes for medium. Place
some onions, then burger, on each bun bottom. Top each with okra and
watercress. Spread mayonnaise on cut side of bun tops; place on burgers.
Serve with remaining mayonnaise.

*Shopping tip: Look for pickled okra where the pickles and relishes are
displayed.

Prolific cookbook author James McNair has been chief judge of Sutter Home
Winery's burger cook-off since it began in Napa in 1990. One of his books,
Build a Better Burger, includes every winning recipe. Some past winners —
and McNair's Louisiana roots — inspired the burger here.

Bon Appétit, July 2006

Makes 6.

Contributed to the FareShare Gazette by Jim; 23 April 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 625 Calories; 50g Fat (69.8% calories from 
fat); 14g Protein; 35g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 1288mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
6 1/2 Fat; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Artichoke Soup (Joan's)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-04 Apr 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces artichokes -- drained & chopped
[two 8-ounce cans]
2 potatoes -- peeled and cut up
6 cups chicken broth
or vegetable stock
Salt and pepper
1 tablespoon chopped cilantro -- (garnish)
Cream as desired

Place the artichokes, potatoes and broth in a pan; cover and bring to a
boil. Lower heat; simmer and cook until potatoes are tender.

Cool a bit and puree mixture in a blender or use a hand blender.

Season to taste.

This is a basic recipe like vichyssoise. Serve warm or chilled. Garnish
with cilantro.

Serves 4

Note : adding some cream to the recipe enriches it. I often swirl the cream
over the soup as a garnish too!

Contributed to the FareShare Gazette by Joan; 6 April 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 127 Calories; 2g Fat (15.2% calories from 
fat); 10g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1191mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable.


 

* Exported from MasterCook *

Asian Peanut Dip - 1 pt (EatingWell)

Recipe By :The Eating Well Diabetes Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-04 Apr 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup natural peanut butter
2 tablespoons hot black tea -- or boiling water
1 tablespoon reduced sodium soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 clove garlic -- minced
1/4 teaspoon crushed red pepper -- (1/4 to 1/2 teaspoon)
or to taste

Combine peanut butter and tea (or water) in a small bowl; stir until
smooth. Stir in soy sauce, lime juice, brown sugar, garlic and crushed
red pepper. If the sauce seems too thick, add water.

Makes about 1/2 cup.

To make ahead: Cover and refrigerate for up to 4 days.

Description : "1 pt"
S(Formatted by Chupa Babi in MC): "08.15.06"
Copyright : "2005"
Yield : "1/2 cup"
Start to Finish Time: "0:10"

NOTES : For a sure-hit hors d'oeuvre, serve this sauce with crudités and/or
skewered grilled chicken, pork or beef. Or spread on whole-grain bread and
top with grated carrot, sliced cucumber and lettuce for 'grown-up' peanut
butter sandwiches.

Contributed to the FareShare Gazette by Chupa; 20 April 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 55 Calories; 4g Fat (68.2% calories from 
fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 30mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Asian Slaw with Tofu and Shiitake Mushrooms - 4 pts (EatingWell)

Recipe By : The Eating Well Diabetes Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-04 Apr 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup reduced sodium soy sauce
2 1/2 tablespoons lemon juice
1 teaspoon wasabi powder
1 clove garlic -- minced
12 ounces firm silken tofu -- drained and
cut into 1/2-inch cubes
4 cups napa cabbage -- shredded and
lightly packed
2 cups bok choy -- shredded and
lightly packed
2 tablespoons canola oil
2 cups shiitake mushrooms caps -- sliced
2 teaspoons sesame oil

Whisk soy sauce, lemon juice, wasabi powder and garlic in a medium bowl.
Gently stir in tofu. Cover and marinate in the refrigerator for 15 minutes,
stirring occasionally.

Place cabbage and bok choy in a large serving bowl.

Drain the tofu, reserving the marinade. Heat canola oil in a large skillet
or wok over medium-high heat. add mushrooms and sesame oil; cook, stirring
often, for 2 minutes. Add the tofu; cook, stirring often, until the tofu is
lightly browned, about 4 minutes.

Spoon tofu mixture over cabbage. Add the reserved marinade to the skillet
and bring to a boil, stirring. Pour the hot marinade over the salad and
toss gently to coat. Serve immediately.

Serves 4.

Description : "4 pts"
S(Formatted by Chupa Babi in MC): "08.15.06"
Copyright : "2005"
Yield : "8 cups"
Start to Finish Time: "0:40"

NOTES : Wasabi, a fiery condiment similar to horseradish, is made from the
root of an Asian plant. It is available, as both a paste and a powder, in
specialty stores and Asian markets.

A simple slaw is given as Asian twist with bok choy, napa cabbage and a
soy-wasabi dressing. The vibrant flavors and rich textures make this a
great introduction to tofu for novices and skeptics.

Contributed to the FareShare Gazette by Chupa; 20 April 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 156 Calories; 11g Fat (64.1% calories from 
fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. 
Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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