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FareShare Gazette Recipes -- April 2007 - S's
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* Exported from MasterCook * Saag (Indian Creamed Spinach) Recipe By : Radically adapted from Madhur Jaffrey Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cube ginger -- (1 inch) cut into chunks 6 garlic cloves -- peeled 1/2 teaspoon garam masala 1/4 cup water -- + more water 20 ounces spinach -- fresh or frozen, finely chopped 1 [squeeze out excess water] 1 cup mock cream -- (recipe follows) Process ginger, garlic and 1/4 cup water in food processor or blender until a smooth paste. Heat large skillet with a cover over medium low heat. Add ginger-garlic puree. Sprinkle with garam masala. Stir. Cook, covered for about 15 minutes. Check to see if water has cooked off. If it has, add a little bit more. Be careful not to cook it dry. A tightly fitting lid is important here. Add spinach. Cook for 15 minutes, stirring frequently and adding water if it looks too dry. Reduce heat to low. Add mock cream. Stir and cook for 10 minutes. Serve as part of an Indian meal. Serves 4. Radically adapted from Madhur Jaffrey. Contributed to the FareShare Gazette by Jim in response to a request; 22 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 1g Fat (9.7% calories from fat); 4g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Skillet Scramble with Beef, Eggs and Greens (Prevention) Recipe By : Prevention Quick and Healthy Meals Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds Swiss chard -- (1 large bunch) 2 tablespoons olive oil 1 small onion 1 garlic clove 12 ounces ground beef chuck 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground allspice 3 large eggs 5 drops hot-pepper sauce 1/4 cup grated parmesan cheese -- (1 ounce) Bring a large pot of salted water to a boil. Add the chard and cook just until tender, about 3 minutes. Drain and cool under cold running water. Squeeze dry. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned and soft, 8 to 9 minutes. Stir in the garlic and cook, stirring, for 30 seconds. Add the meat and cook, stirring to crumble, just until browned, 5 to 6 minutes. Stir in the chard, salt, pepper and allspice. Cook, stirring frequently, until the meat is no longer pink, 5 to 6 minutes. Reduce the heat to low. In a small bowl, lightly beat the eggs and hot-pepper sauce. Stir into the beef mixture. Cook, stirring, until the eggs are set but still creamy, 4 to 6 minutes. Remove to a platter and sprinkle with the cheese. Serves 4 Source : Prevention Quick and Healthy Meals Formatted by Chupa Babi in MC: 11.09.06 Contributed to the FareShare Gazette by Chupa; 2 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 12g Fat (60.2% calories from fat); 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 163mg Cholesterol; 582mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Sloppy Joes (Joan's) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion 1 large green bell pepper 2 large celery stalks garlic cloves -- (optional) 4 pounds lean ground beef 1 cup tomato catsup 1 can tomato paste -- (small can) 4 tablespoons white vinegar 4 tablespoons brown sugar -- or white sugar 1 tablespoon Worcestershire sauce 2 teaspoons soy sauce Salt and freshly ground black pepper to taste Fresh soft sandwich rolls or buns My younger daughter loves this recipe which can be served over pasta, rice, pizza or made into a pot pie instead of served over traditional bread or rolls. Add a salad and one has a easy complete meal! I finally concocted the right combo of ingredients to suit my family. Chop vegetables medium fine. Sauté till softened in a small amount of oil (olive). In separate pan, sauté meat and drain off any excess fat. Combine meat into vegetables. Add remaining ingredients. Bring to boil, simmer and cook and stir about 20 to 30 minutes to blend flavors. Adjust seasonings if desired. Serve over soft sandwich rolls. Serves 8 or more. Mixture may be frozen. May add additional ingredients such as drained kernel corn, onion soup mix, chopped canned tomatoes etc. to main recipe. Contributed to the FareShare Gazette by Joan; 7 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 644 Calories; 47g Fat (67.0% calories from fat); 41g Protein; 11g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 401mg Sodium. Exchanges: 6 Lean Meat; 1 Vegetable; 6 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Smoked Bluefish Pate (Joan's) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds bluefish fillets Alder wood chips Cream cheese -- soft spreadable style Salt and pepper fine minced onion as desired fine minced celery as desired Optional: dash of cognac if desired I have a table top smoker and smoke my own fish, meats and veggies. Using a smoker (I use Cameron brand) smoke fish until done. Cool completely. Remove any skin or bones if needed. Place fish in processor and pulse along with finely minced veggies. Add enough softened cream cheese to taste (I used almost the 8 ounces to the 1 1/2 pounds fish) and pulse smooth. Season with salt, pepper. Place into serving crock(s). Cover and chill well before use. Serve with crackers, toast fingers or cocktail bread. Excess freezes well. Serves 8 to 10. Contributed to the FareShare Gazette by Joan; 12 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 4g Fat (32.3% calories from fat); 17g Protein; 0g Carbohydrate; 0g Dietary Fiber; 50mg Cholesterol; 51mg Sodium. Exchanges: 2 1/2 Lean Meat. * Exported from MasterCook * Sour Cream Apple Puff (Joan's Files) Recipe By : From Joan's Files Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cooking apples -- peeled and sliced 2 tablespoons butter or margarine 1/2 cup sugar 2 tablespoons freshly squeezed lemon juice 4 large eggs -- separated 1 teaspoon vanilla flavor 1/2 cup sour cream 1/4 cup sugar Powdered sugar; grated nutmeg for dusting An easy but fancy looking recipe which is great for breakfast, brunch or as an easy fix dessert when topped with whipped cream. In a 10-inch oven proof skillet (I prefer my cast iron skillet) melt butter or margarine; add sugar, sliced apples and lemon juice. Cook uncovered over medium-high heat about 10 minutes until apples have absorbed liquids and liquids are reduced almost in half. Remove 1/2 of apples and set aside. In a bowl beat yolks until thick then beat in sour cream and extract. In separate bowl with clean beaters, beat whites almost stiff then beat in sugar until whites are stiff. Fold whites into egg yolk mixture. Pour batter over the apples in the skillet and arrange remaining apple slices over the top of the batter. Bake at 350F till puffed and golden. Puff will settle; cut into pieces dust with powdered sugar. Great cold, too. From Joan's Files. Source: magazine Contributed to the FareShare Gazette by Joan; 8 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Corn Dogs (Joan's Files) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup self rising flour 1/4 cup self rising cornmeal 1 tablespoon sugar 1 teaspoon dry mustard 2 tablespoons chopped onion 1 egg -- beaten 1/2 cup milk 1 pound frankfurters Mix all dry ingredients with onion together. Combine egg and milk and combine with dry ingredients. Roll hot dogs in the dough mixture. Fry in deep fat until golden. Contributed to the FareShare Gazette by Joan; 16 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 18g Fat (77.2% calories from fat); 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 652mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spaghetti with Stuffed Venison and Turkey Meatballs Recipe By : Art Guyer Serving Size : 14 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1 cup fresh bread crumbs 3 tablespoons Worcestershire sauce 1 cup oats, rolled (raw) 2 pounds venison -- ground 2 pounds ground turkey 1 cup sweet onion -- finely minced 1/2 cup flat leaf parsley -- minced 3 medium eggs -- lightly beaten 6 garlic cloves -- minced 2 teaspoons kosher salt 1 teaspoon black pepper -- freshly ground 1/2 pound mozzarella cheese -- cut into 1/2-inch cubes or a little smaller 4 quarts tomato sauce [your favorite pasta sauce] 2 pounds spaghetti -- cooked and drained 2 cups Parmesan cheese -- grated for serving In large bowl, combine milk and bread crumbs. Add meats, onions, oats, Worcestershire sauce, parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2-inch balls. Seal a cheese cube into center of each ball. Place meatballs on a baking tray lined with foil and sprayed. Bake at 400F for about 10 minutes; remove as soon as you see the cheese starting to melt out of the balls. Pour tomato sauce into pan; bring to simmer over medium-high heat. Add meatballs, reduce heat to medium-low, cover and simmer until cooked through, 15 - 20 minutes. Serve over paste with grated parmesan cheese. Art's Notes: This made about 44 meatballs (rather large ones); we had enough for two dinners and some left over to freeze for meatball subs in the near future. The original concept of this recipe came from the William-Sonoma Kitchen, but I changed it substantially -- the types of meat, baking the balls instead of frying them, and adding onion and Worcestershire sauce. I prepared and served this the first time on March 25, 2007. Added Note: We did make meatball subs this past week with the frozen leftovers. I reheated the original meatballs and sauce and added a little move sauce. We sautéed sweet onions, a greet pepper and sliced portabella mushroom to top off the subs. Of course we also put shredded cheddar cheese on top of sub too. Serves 14 Source : "Williams-Sonoma Kitchen (Original Idea) and modified by Art Guyer". S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 1 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 665 Calories; 18g Fat (23.9% calories from fat); 50g Protein; 78g Carbohydrate; 7g Dietary Fiber; 176mg Cholesterol; 2411mg Sodium. Exchanges: 3 1/2 Grain(Starch); 5 Lean Meat; 3 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Spicy Hot Macaroni and Cheese (Joan's) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces macaroni -- cooked, drained and kept hot Sauce: 1 stick butter -- (1/4 pound) 1/3 cup flour 1 quart heavy cream 1 teaspoon salt 1/4 teaspoon dry mustard powder Freshly grated nutmeg Cheese Combo: 8 ounces sharp cheddar cheese -- grated [use yellow or white] 8 ounces Monterey Jack cheese with jalapeño peppers, grated 1/2 cup Romano Pecorino cheese -- grated 1/4 cup grated Asiago cheese Fresh basil for garnish Paprika for garnish Recipe makes two 9-inch pans or 1 large casserole. Great for pot lucks. I enjoy using different cheeses. If you don't care for the Jalapeño, use plain Monterey Jack Cheese. Or for real hot pepper lovers, garnish with crushed red pepper flakes or add some to the sauce. Serve with a green salad with a sweet tangy dressing, fresh baked bread and butter, a glass of red wine and you'll have a memorable meal. Combine grated cheeses and set aside. While macaroni is cooking make sauce. In a heavy duty saucepan, over low heat melt butter. Stir in flour and cook and whisk over medium low heat about 5 minutes, whisking constantly. Gradually add 1 quart of cream over medium heat, stirring constantly until mixture just starts to boil and sauce is thick. Remove from heat. Stir cheeses into the hot macaroni and mix well. Then add the sauce and stir until combined and cheese is melted. Divide into pans or into a casserole serving dish and sprinkle with paprika and garnish with basil. Best served hot or warm but leftovers can be reheated in the oven or microwave. Yields 10 to 12 servings. Contributed to the FareShare Gazette by Joan; 1 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 570 Calories; 44g Fat (68.7% calories from fat); 12g Protein; 33g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 406mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8 Fat. * Exported from MasterCook * Sweet and Sour Cranberry Chutney Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red onions -- cut into 1/2-inch dice 2 tablespoons minced lemongrass -- white part only 2 cups dried cranberries -- chopped [such as Craisins] 1/2 cup sugar 2 cups naturally brewed rice vinegar Grapeseed or canola oil for cooking Kosher salt -- to taste Freshly ground black pepper -- to taste In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper; check for flavor. Add cranberries and sugar; deglaze with naturally brewed rice vinegar. Reduce by 75 percent or until liquid is absorbed. Check again for seasoning. When cool, transfer to a container; cover and store in fridge for up to two weeks. Makes: 3 cups. Source : Ming Tsai's "Ming's Master Recipes" Formatted by Chupa Babi in MC: 11.01.06 Contributed to the FareShare Gazette by Chupa; 15 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; trace Fat (0.8% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Sweet-and-Sour Sauce - 3 pts Recipe By : 8 Mix and Match Pan Sauces by Sara Quessenberry Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 red bell pepper -- thinly sliced 1/2 cup red currant jelly 1/4 cup white wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes Heat the oil in a large skillet or saucepan over medium heat. Add the bell pepper and cook for 2 minutes. Add the jelly, vinegar, salt and red pepper; bring to a gentle simmer. Cook until the sauce has thickened slightly, 2 to 3 minutes. Pour or spoon the sauce over cooked meat or fish. Good For: Chicken, pork or fish Makes 4 servings. Source : 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple, October 2006. Formatted by Chupa Babi in MC: 11.11.06 Contributed to the FareShare Gazette by Chupa; 10 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 3g Fat (71.6% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |
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