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FareShare Gazette Recipes -- June 2007 - C's
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* Exported from MasterCook * Caesar Salad with Portobello Mushrooms Recipe By : Bon Appetit (1/96) Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 canned anchovy fillets -- drained, minced 3 tablespoons fresh lemon juice 1 1/2 tablespoons Dijon mustard 2 garlic cloves -- minced 1/2 cup olive oil -- plus 3 tablespoons olive oil 1 medium romaine lettuce -- cut into bite-size pieces 1 large radicchio -- cut into bite-size pieces 4 garlic cloves -- flattened, peeled 3 large portobello mushrooms -- (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch strips 1/4 cup fresh parsley -- chopped 1 1/3 cups asiago cheese -- or Parmesan cheese [about 4 ounces], coarsely grated Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl. Gradually whisk in 1/2 cup olive oil. Combine romaine lettuce and radicchio in large bowl. Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add flattened garlic to skillet and cook until brown, about 4 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and sauté; until brown, about 4 minutes per side. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley. Add dressing to salad and toss to coat. Mix in cheese. Season salad to taste with salt and pepper. Divide salad among plates. Top with mushrooms and serve immediately. Source : Bon Appetit (1/96) Yields 6 servings Contributed to the FareShare Gazette by Joan; 17 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 359 Calories; 33g Fat (78.5% calories from fat); 11g Protein; 10g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 371mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cauliflower Pilaf (Gobbi Pulao) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 yellow onions 1 small cauliflower -- about 1 1/2 pounds 1 1/2 cups basmati rice rinsed in 2 cups water 2 cups water 5 tablespoons vegetable oil 2 teaspoons grated ginger root 1 teaspoon minced garlic 6 whole cloves 1/2 teaspoon cayenne pepper 1/4 teaspoon turmeric 1 cup peas 1 cup coconut milk 2 teaspoons salt -- or to taste 1 teaspoon fresh lemon juice Thinly slice 2 of the onions and set aside. Finely chop the third onion and set aside separately. Separate the cauliflower into florets and cut them in 1 1/2-inch pieces. Peel the stem and cut crosswise into thin slices. Rinse the rice thoroughly. Place in a bowl, add the 2 cups of water, set aside until needed. In a large pan over high heat, warm 3 tablespoons of the oil. When hot, add the sliced onions. Reduce the heat to medium-high and fry, stirring often, until the onions are caramel brown, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Add the cauliflower to the pan and stir-fry, tossing and turning, until slightly streaked with brown and lightly fried, about 8 minutes. Transfer to a plate and set aside. Wipe the pan clean, add the remaining 2 tablespoons oil and place over medium-high heat. Add the chopped onions and cook, stirring until limp and light golden, about 5 minutes. Stir in the ginger, garlic, cloves, cayenne and turmeric. Add the cauliflower, rice and its soaking water, green peas, coconut milk, salt and lemon juice. Bring to a boil over high heat, then reduce the heat to low, cover and cook until all the liquid is absorbed and the cauliflower and rice are tender, about 18 minutes. Remove pan from heat and let the rice rest, covered, for 5 minutes before serving. Transfer the pilaf to a platter, sprinkle the fried onion shreds on top and serve. Contributed to the FareShare Gazette by Jennie; 14 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Adobo - Filipino Style (Chicken in Tart Garlic-Pepper Sauce) Recipe By : Detroit News, Ask the Splendid Table; April 17, 2007 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce 10 large garlic cloves -- chopped finely 1 tablespoon freshly ground black pepper 1 1/4 cups Filipino palm vinegar or cider or white vinegar (See Note) 1 cup whole canned tomatoes with their liquid 2 bay leaves -- broken 3 pounds bone-in skin-on chicken thighs -- (about 8) Good-tasting extra-virgin olive oil 2 medium onions -- thinly sliced Thinly sliced scallions -- (optional garnish) Note : Find palm vinegar from the Philippines in some Asian markets. It is made from the sap of palm trees throughout the Pacific. Cider or white vinegar is a respectable substitute. The day before cooking the chicken, take a large glass or stainless-steel bowl and combine in it the soy sauce, garlic, black pepper, vinegar, tomatoes (break them up with your hands as you add them to the bowl) and bay leaves. Add the chicken, making sure it is almost completely submerged in the marinade. Lightly cover and refrigerate 12 to 24 hours. When ready to cook, turn the mixture into a heavy 4-quart pot. Bring to a gentle bubble, cover and cook 25 minutes, or until the center of a chicken thigh is heated to 175 degrees F. on an instant-reading thermometer. With tongs, remove the chicken to a plate. Skim as much fat as possible from the cooking liquid, and start boiling it down by half. Meanwhile, film a 12-inch straight-sided saute pan with the olive oil. Heat over medium high. Arrange the chicken pieces skin down to brown, standing back because they may spatter. Adjust heat so chicken doesn't burn. When they are a deep rich brown on one side, turn the pieces and scatter the onion around them. Brown, adjust the heat, and move the onions around so pieces don't burn. Then, with a slotted spoon, transfer the chicken and onions to a serving bowl. Pour the boiled-down pan juices over them and serve. You could garnish the adobo with a scattering of thinly sliced scallions. Serves 4 to 6 Source : Detroit News, Ask the Splendid Table, April 17. 2007 Formatted by Chupa Babi in Mc: 04.20.07 Marinating overnight helps the already juicy chicken thighs pick up the tang of the vinegar and pepper. It is a good trick to remember for other rich cuts like pork shoulder or beef chuck. You could easily cook this up to the point of browning the chicken, and keep it overnight in the refrigerator. The meat will pick up even more flavor from the cooking liquid. Serve the adobo with rice and a slaw of Napa cabbage dressed with fresh ginger, scallion, rice vinegar and a little Asian sesame oil. Contributed to the FareShare Gazette by Chupa; 19 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; trace Fat (3.2% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1032mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Chicken Corn Soup with Rivels Recipe By : Art Guyer Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole roasting chickens fresh herbs, your favorites 1 tablespoon salt 1 teaspoon black pepper 1/2 teaspoon sage or poultry seasoning 1/4 cup butter, softened 1 large onion, cut up 4 stalks celery, cut up 4 carrots, cut up 1 cup white wine 1 large onion, finely diced 6 stalks celery, finely diced 4 carrots, finely diced 1 tablespoon salt, to taste 1/2 teaspoon black pepper, to taste 1/2 teaspoon celery seed 4 cans creamed corn 4 can whole kernel corn 1/4 cup fresh parsley, chopped 2 cans cream of celery soup Soup rivels: 2 cups sifted plain flour 1/2 teaspoon salt 2 eggs, well beaten Wash chickens and remove parts from the cavities. Mix the fresh herbs (I used rosemary, basil and tarragon.) salt, pepper and dried sage with the butter. Press the butter mixture under the skin over the chicken breasts. Place the chickens side by side in a large roaster on a rack. Add the neck and organs to the roaster, as well as the first listed vegetables and the wine. Fill the roaster to the level of the rack with water. Cook until the internal temperature of BOTH chickens reach 180F. If necessary, add a little more water or wine as the chickens cook. (I use an 18-quart Nesco Roaster for this step.) When done, remove the chickens to a cutting board that can collect juices. As they cool, remove the skin and bones from the chicken and return to the roaster. Pick off all of the meat from the chickens; reserve and refrigerate. Everything else can go back into the roaster, including the juices collected on the cutting board. Add enough water to the roaster to cover the chicken bones, etc. Cook for several hours, making certain it does not get too dry. Remove and discard all of the solids from the roaster when finished cooking and strain the broth into a large soup pot. I do this step the day before I make the soup. For a quicker version, you could used a mixture of canned chicken broth and vegetable stock. When ready to make the soup, bring the broth to a boil, then reduce heat to a simmer. Add the second listed onion, celery, carrots, salt and pepper (to taste) and celery seed to chicken broth. Cook until vegetables are tender. Add canned corn and celery soup to pot and bring to boil. Drop rivel dough (see below) in hot broth and cook for about 10 minutes; add chicken to broth, cut up in small pieces. Reduce heat and simmer for a few more minutes. Rivel Dough: Combine flour, salt and beaten eggs and blend until mixture is real crumbly, about the size of a pea. Pour into boiling broth and cook 10 minutes, stir often to keep it from lumping. Notes : Prepared and served by Art and Doris Guyer on June 11, 2007. We froze about 10 quarts of this soup to give to our mothers and still had plenty for two nights for ourselves. The second night, I did add a couple of cans of chicken broth to it because it had thickened too much overnight. Contributed to the FareShare Gazette by Art; 15 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 18g Fat (62.7% calories from fat); 20g Protein; 5g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 527mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fat. * Exported from MasterCook * Chilaquiles Casserole -- 5 pts Recipe By : EatingWell, June/July 2006 Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 medium onion -- diced 1 medium zucchini -- grated 19 ounces black beans -- rinsed (1 can) 14 ounces diced tomatoes -- drained (1 can) 1 1/2 cups corn -- frozen, thawed or fresh 1 teaspoon ground cumin 1/2 teaspoon salt 12 corn tortillas -- quartered 19 ounces mild red or green enchilada [1 can] 1 1/4 cups shredded reduced-fat Cheddar cheese 1. Preheat oven to 400F. Lightly coat a 9-by-13-inch baking dish with cooking spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes. 3. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil. 4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more. Makes 10 servings ACTIVE TIME: 20 minutes. TOTAL TIME: 45 minutes. EASE OF PREPARATION: Easy MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day. Source : EatingWell, June/July 2006. Formatted by Chupa Babi in MC: 06.06.06 Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8- ounce cans of plain tomato sauce. Contributed to the FareShare Gazette by Chupa; 2 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 3g Fat (9.7% calories from fat); 15g Protein; 55g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 166mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Chili-Cheese Black Bean Enchiladas Recipe By : Cooking Light, September 2003 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1/2 cup chopped onion 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon chili powder 2 garlic cloves -- minced 15 ounces black beans, rinsed and drained -- (1 can) 12 ounces frozen soy crumbles -- thawed [such as Morningstar Farms] 3/4 cup bottled salsa 1/3 cup block-style fat-free cream cheese -- softened [3 ounces] 1 cup shredded reduced-fat extra-sharp cheddar cheese divided [4 ounces] 12 6 inch corn tortillas 10 ounces enchilada sauce -- (1 can) Preheat oven to 350F. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans and soy crumbles; cook 2 minutes, stirring mixture frequently. Stir in salsa and cook 1 minute. Remove from heat; add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas and sprinkle with 1/2 cup cheddar. Bake at 350F. for 20 minutes or until thoroughly heated. Yields 6 servings (serving size: 2 enchiladas). Source : Cooking Light, September 2003 Formatted by Chupa Babi in MC: 04.28.04 Cream cheese binds the filling and gives it a silky consistency. Look for red enchilada sauce in the Mexican food section of your supermarket. If you're unable to find soy crumbles, chop thawed veggie burgers to use in their place. Contributed to the FareShare Gazette by Chupa; 29 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 7g Fat (32.3% calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Colorful Chicken Fettuccine Recipe By : Ginger Kelly, Cranberry Township, PA Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces uncooked fettuccine 1 pound boneless skinless chicken breasts [cut into strips] 1 tablespoon vegetable oil 1 cup julienned carrots 1 medium sweet red pepper -- julienned 1 medium green pepper -- julienned 2 cups fresh broccoli florets 4 teaspoons cornstarch 14 1/2 ounces chicken broth -- (1 can) 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon dried thyme 2 tablespoons sour cream 1/2 cup shredded Parmesan cheese Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté chicken in oil until no longer pink. Remove and keep warm. In the same pan, sauté carrots for 1 minute. Add peppers and broccoli; sauté 3-4 minutes longer or until vegetables are crisp-tender. In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream. Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and Parmesan cheese; toss to coat. Source : "Taste of Home Magazine- Aug-Sept. 2006, pg. 41-42" S(Mc Formatting by): "Cookie, augmented by Bobbie" Yield : "4 to 6 servings" Start to Finish Time: "0:30" NOTES : "This sure-fire entree is a delicious option if you ever find yourself in a time crunch. I like to prepare and freeze fresh veggies ahead of time for use in recipes like this one. Then, the rest is as easy as 1-2- 3!" says Ginger. Bobbie's Note: I cut this recipe in half and had enough for 3 large servings. It was delicious and the combination of vegetables was very good. Contributed to the FareShare Gazette by Bobbie; 5 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 7g Fat (33.7% calories from fat); 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 568mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non- Fat Milk; 1 Fat. * Exported from MasterCook * Corn Pudding Recipe By : Sugar Cookie Murder by Joanne Fluke; 2004 Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces corn muffin mix -- (one package) [or cornbread mix] 2 beaten eggs [whip them up in a glass with a fork] 1/3 cup brown sugar 8 ounces cream cheese [regular, not whipped] 16 ounces cream-style corn [14.5- or 16-ounce can] 2 1/3 cups frozen sweet corn kernels -- (16-ounce package) 1 cup frozen tri-colored peppers, chopped 1 cup whole milk [evaporated will do fine, light cream will 1/8 pound melted butter -- (1/4 cup; 1/2 stick) 1 teaspoon seasoned salt [see Mrs. Knudson's recipe] 1 teaspoon pepper [freshly ground is best] 1/2 teaspoon nutmeg [freshly grated is best] Grease or spray the inside of a 4-quart slow cooker with cooking spray. Soften the cream cheese in the bottom of a microwave-safe bowl on HIGH for 30 seconds. Stir it up with a spoon. Let it cool until it's warm to the touch. Add the beaten eggs and brown sugar. Mix thoroughly. Add the corn muffin or cornbread mix. Stir to incorporate. Add the can of cream-style corn, the frozen corn kernels and the tri-color peppers. Stir everything up; add the milk and the melted butter. Stir in the Season Salt and the pepper. Spray the crock of a 4-quart slow cooker with Pam. Put in the corn pudding mixture. Grate 1/2 teaspoon of nutmeg on the top. Put the cover on the slow cooker, turn it to HIGH and let the corn pudding cook for 3 to 4 hours. Serves 10 to 12 people as a side dish. "Kathy Purvis gave us this recipe. She says her family has been serving it for Thanksgiving dinners for as long as she can remember. She also says there's probably a way to make it in the oven but no one remembers how to do it." From Sugar Cookie Murder by Joanne Fluke; 2004; Kensington Books. ISBN 0-7582-0682-8. www.MurderSheBaked.com MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 16g Fat (57.0% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 532mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Curried Frogs' Legs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 jumbo frog's legs -- trimmed [4 pairs; about 1 pound) -- 1 fresh lemon grass stalk or 1 tablespoon dried lemon grass 2 fresh red chile peppers -- seeded and sliced 2 shallots -- sliced 2 garlic cloves -- crushed 1 1/2 teaspoons sugar 1 tablespoon curry paste 2 teaspoon curry powder 1/4 teaspoon salt 2 tablespoon nuoc mam -- (Vietnamese fish sauce) 2 ounces cellophane noodles -- (bean thread) 2 tablespoons vegetable oil 1 small onion -- chopped 1 cup chicken broth -- (or water) 1/2 cup coconut milk -- (or heavy cream) 1 teaspoon cornstarch Black pepper -- freshly ground Coriander sprigs for garnish This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frog legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and sauté until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, french bread or over rice noodles. Note : Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. Contributed to the FareShare Gazette by Jim; 7 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 16g Fat (60.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 444mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Shrimp Balls Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flaked coconut 1 teaspoon curry powder 1 pound cream cheese -- softened 6 ounces baby shrimp [thawed cooked shrimp work well here] 2 tablespoons onion -- finely chopped 1 large English cucumber -- sliced Combine coconut and curry powder; place on a baking sheet and bake at 325F. for 5 minutes or until golden. Set coconut mixture aside. Combine cream cheese, shrimp and onion. Shape into 1-inch balls, roll in coconut mixture. Place on cucumber slice. Cover and chill. Contributed to the FareShare Gazette by Jennie; 11 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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