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FareShare Gazette Recipes -- August 2007 - C's
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* Exported from MasterCook * Carrots and Walnuts Recipe By : "USA WEEKEND" magazine, Nov. 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- * 2 tablespoon water 1 tablespoon extra virgin olive oil -- plus 2 teaspoons extra virgin olive oil 1/4 cup chopped walnuts -- toasted 1 teaspoon lemon zest -- ** 1/4 teaspoon lemon-pepper seasoning salt * Cut into 1/4 to 1/2-inch coins. ** Zest is grated lemon peel. Cook carrots with water until tender about 5 minutes in a microwave or 10 to 15 minutes in covered pan over medium heat. Combine oil, nuts, zest and salt in bowl. Add carrots and toss. Serve warm. Yields 4 servings. Recipe from: "USA WEEKEND" magazine, Nov. 1994 Contributed to the FareShare Gazette by Joan; 24 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 10g Fat (61.8% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Chicken Breast with Wild Rice Nut Stuffing Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 chicken breasts -- (8 ounces each) boned and pounded thin 1 cup wild rice -- uncooked 3 cups water 2 bay leaves 1 1/2 cups minced onion 1 cup chicken livers -- chopped 2 tablespoons butter 10 ounces chanterelle mushrooms or oyster mushrooms -- cleaned and coarsely chopped 1 cup walnuts -- chopped and toasted 1/2 cup fresh parsley -- minced 2 tablespoons olive oil 2 tablespoons butter Salt and pepper -- to taste *Marsala Cream Sauce* -- (optional) 10 juniper berries -- crushed 1/2 cup Marsala wine 1 cup cream Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves, set aside. Sauté chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; sauté briefly. Combine with wild rice mixture, salt and pepper. Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side. Serve with Marsala Cream Sauce if desired. Marsala Cream Sauce Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes), adjust seasonings. Serving Ideas : Pair with baby carrots and snow peas to create a delectable dish. Contributed to the FareShare Gazette by Jennie; 9 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 886 Calories; 49g Fat (49.2% calories from fat); 74g Protein; 39g Carbohydrate; 5g Dietary Fiber; 323mg Cholesterol; 267mg Sodium. Exchanges: 1 Grain(Starch); 9 1/2 Lean Meat; 4 1/2 Vegetable; 4 Fat. * Exported from MasterCook * Chicken Chowder Recipe By : Recipe submitted by SparkPeople user DONIACPA Serving Size : 9 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice uncooked bacon -- diced 1/2 cup chopped onion 1/2 cup chopped celery 1 sprig fresh thyme 1 bay leaf 1 1/2 cups low sodium chicken or vegetable broth 6 small red potatoes 1 pound chicken breast -- unpeeled, chopped, cooked 2 cups 2% milk 1/2 cup chopped zucchini 1 can creamed corn 6 whole mushrooms-stems removed 1 teaspoon fresh dill -- chopped Put bacon in a soup pot and heat over low heat until soft. Add onion, celery, thyme and bay leaf; turn up the heat and simmer until the vegetables are tender, about 10 minutes. Dice the potatoes and add them to the soup pot along with the chicken broth. Simmer until potatoes are tender, about 10 minutes. Add the milk, chicken, zucchini, creamed corn, whole mushrooms and dill; cook until the zucchini and mushrooms are just cooked through. Remove the thyme and bay leaf and serve. Makes 9 -1 cup servings. Source : "Sparks People. com" S(Mc Formatting by): "Bobbie" Copyright : "(c) 1999-2007 Spark People" Yield : "9 one cup servings" NOTES : A thick, hearty chowder great for lunch or substantial enough for dinner. Bobbie's Note: I made this times 3 for a large group at our church. It was extremely popular, with several request for the recipe. To carry it easily I cooked the potatoes in the chicken broth, then added the rest of the ingredients and cooked the whole soup at the church. A couple of changes I made were: I used large red potatoes. I didn't have 2% milk so used 1 can evaporated milk and rest skim milk. Contributed to the FareShare Gazette by Bobbie; 12 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 5g Fat (28.9% calories from fat); 12g Protein; 15g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Chocolate Nut Crunch Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup butter 3 tablespoons water 1 1/2 cups whole peanuts -- almonds, hazelnuts, pistachios or coarsely chopped pecans or walnuts or any combination 4 ounces semisweet chocolate -- melted 1/2 cup finely chopped nuts -- (see choices above) Combine the sugar, butter, and water in a large heavy skillet over high heat and cook, stirring constantly, about 10 minutes, until the mixture reaches the hard-crack stage (300F, 149C). Stir in the nuts and pour the mixture onto a buttered slab or baking sheet. Form into a 1-foot (30 cm) square. When almost cool, brush with the melted chocolate and sprinkle with the finely chopped nuts. Break into pieces when cold. Makes about 2 pounds. Contributed to the FareShare Gazette by Jennie; 12 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pecan Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2/3 cup white sugar 1/2 teaspoon salt 1/3 cup butter, melted 1 cup light corn syrup 1 cup pecan halves 1 1/2 cups chocolate chips Preheat oven to 375F. Prepare 9-inch pie shell. Beat eggs, sugar, salt, butter and syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell. Bake until set, 40 to 50 minutes. Let cool before serving. Contributed to the FareShare Gazette by Jennie; 5 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 434 Calories; 23g Fat (44.5% calories from fat); 5g Protein; 61g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Chocolatey-Chocolate Cake Recipe By : Sally Ellis Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 8 ounces unsweetened chocolate 1 cup shortening 2 cups water 1 teaspoon salt 4 cups sugar 4 cups flour 3 teaspoons baking soda 4 teaspoons baking powder 1 cup buttermilk 4 eggs 2 teaspoons vanilla Frosting: [You may want to make 1 1/2 or 2 recipes of this] 1/2 cup butter 2 cups confectioner's sugar -- sifted 1 cup brown sugar -- packed 1/4 cup milk 1/2 cup walnuts Cake. Put chocolate, shortening and water in a large bowl and melt over hot water. Blend dry ingredients and add to chocolate mixture alternately with buttermilk. Add eggs, one at a time, then add vanilla. Pour into 4 greased and floured 9-inch pans. Bake at 350 F. for 40 minutes. Frosting. Melt butter; add brown sugar. Bring to boil and simmer Low heat for 2 minutes, stirring constantly. Cool to lukewarm. Gradually add confectioner's sugar and stir over ice water until desired consistency. Add nuts before spreading on cake or sprinkle nuts over the top. Makes 8-10 servings. Source : "Wild & Tame - Domestic and Game - Collected by Jim Ellis" S(Mc Formatting by): " Bobbie" Yield : "8 to 10 servings" NOTES : If you like chocolate cake and who doesn't, this is a dessert you will love! It is a four layer chocolate cake that serves 8 to 10. Bobbie's Note: This was one of the best chocolate cakes I have tried. Very moist and richly chocolate. The frosting was wonderful with the chocolate; I am sure she used at least 1 1/2 times the frosting recipe, as she suggests in the recipe. Contributed to the FareShare Gazette by Bobbie; 25 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1381 Calories; 61g Fat (38.1% calories from fat); 16g Protein; 207g Carbohydrate; 7g Dietary Fiber; 139mg Cholesterol; 1186mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 11 1/2 Fat; 10 Other Carbohydrates. * Exported from MasterCook * Citrus Radish Confit Recipe By : BBC Food, by Sopie Grigson for Vegetables Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces summer radishes -- trimmed, cut into 0.5cm/1/4-inch-thick slices 1/2 lemon -- zest and juice only 1/2 orange -- zest and juice only 2 tablespoons granulated sugar -- or caster sugar 1 ounce butter Salt and freshly ground black pepper Water, to cover 1. Place all the ingredients into a wide shallow pan along with enough water to almost cover the ingredients. 2. Bring up to the boil, then reduce the heat and simmer gently for about 30 minutes, stirring from time to time, until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender. Serve warm (it reheats beautifully). Serves 4. Preparation time less than 30 minutes. Cooking time 30 minutes to 1 hour. Source : BBC Food, by Sopie Grigson for Vegetables Chupa Note: I used brown sugar and a gentle sprinkling of red pepper flakes to spice it up. This is wonderful over baked tofu. Contributed to the FareShare Gazette by Chupa; 22 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 6g Fat (58.5% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 59mg Sodium. Exchanges: 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Confit of Vegetables Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large red bell peppers -- (about 1 pound), halved, seeded, roasted, peeled, cut in thin strips 3/4 cup olive oil 2 medium zucchini -- (about 1 pound), cut in quarters lengthwise, then crosswise in 1-inch pieces -- (3 1/2 cups) 2 large red onions -- (about 1 pound) cut in 1-inch pieces -- (4 cups) 1 medium eggplant -- (about 1 pound) cut in 1-inch pieces -- (7 cups) 2 tablespoons salt [preferably coarse (kosher) salt] 1 large garlic bulb 3 large tomatoes -- (about 1 1/2 pounds) peeled, seeded, cut in 1-inch pieces -- (3 cups) drained in strainer 1/4 cup chopped fresh basil 1/4 cup parsley 1 teaspoon fresh marjoram or 1/4 teaspoon dried 1 teaspoon thyme or 1/4 teaspoon dried Garnish (recipe follows) 2 medium eggplant -- (about 2 pounds) sliced 1/2-inch thick 2 medium zucchini -- (about 1 large) cut diagonally in 1/2-inch-thick slices 2 large red onions -- (about 1 pound) peeled, leaving root end intact, cut lengthwise in 1/2-inch slices 1/4 cup olive oil For decoration: herb sprigs 1. Heat oven to 375 degrees F. Line 2 large jelly roll pans with foil for easy cleanup. Lightly oil foil. 2. In a large bowl toss pepper strips with 1 tablespoon oil until coated. Spread peppers in single layer at end of 1 pan. In same bowl toss zucchini with about 1 1/2 tablespoons oil. Spread in pan next to peppers. Repeat with onions and spread in pan next to zucchini. 3. In same bowl toss eggplant with remaining oil. Spread in other pan. Sprinkle each pan with 1 tablespoon salt. 4. Remove papery layers from head of garlic but do not peel or separate cloves. Rinse, shake off excess water and wrap and loosely in foil. 5. Put both pans in oven. Place garlic directly on oven rack. Bake peppers 25 - 30 minutes until tender and start to look dry. Remove to bowl. Continue baking remaining vegetables and the garlic about 20 minutes longer until very tender but not browned or crisp. (Check occasionally. Some may get done faster than others.) Remove from oven. Add baked vegetables to bowl with peppers. Cool garlic about 10 minutes. 6. Separate garlic cloves. Squeeze each from root end (not pointed end) into bowl with vegetables. Stir in drained tomatoes and herbs. Toss to mix. Serve hot or at room temperature. (May be refrigerated up to 2 days.) 7. Arrange confit and vegetable garnish on a platter. Decorate with herbs. Makes 8 servings. GARNISH 1. To grill: Brush vegetables with olive oil. Cook 4-6 inches above hot coals 10-20 minutes, turning vegetables once, until tender and slightly charred. 2. To broil: Oil broiler-pan rack. Arrange vegetables on rack. Brush with oil. Broil 4-6 inches from heat source as directed. Source : Cooks dot com Formatted by Chupa Babi in MC: 06.27.07 The confit can be made up to 2 days ahead. It tastes fine without the garnish if you are in a hurry. Chupa Note: this is such a good way to use up garden veggies. I made the recipe thru step 7 and froze, covered in olive oil. Survives nicely and makes a great pasta sauce over whole wheat. Contributed to the FareShare Gazette by Chupa; 24 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 28g Fat (66.8% calories from fat); 5g Protein; 26g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1616mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Culinary Cafe Garlic Confit Recipe By : Culinary Cafe Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic head -- peeled and separated into cloves 1/2 cup olive oil Place garlic in a small saucepan over low heat, and cook slowly until soft and golden brown, 45 to 50 minutes. Yields 1/2 cup. Source : Culinary Cafe. Formatted by Chupa Babi in MC: 06.27.07 Chupa Note: I added 1 teaspoon of red pepper to the oil. This is wonderful packed in a small jar and covered with olive oil. Use it as a base for everything! Next time I'll make a huge batch of it overnight in the slow cooker. Contributed to the FareShare Gazette by Chupa; 28 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Pecans with Orange Recipe By : Party Nuts! by Sally Sampson Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg white 1 tablespoon frozen orange juice concentrate 2 teaspoons curry powder or to taste -- (2 to 3) 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper to taste --(1/4 to 1/2) optional 2 cups raw pecan halves 1/4 cup sugar Grated zest of 1 orange Preheat oven to 225F. Line a baking sheet with parchment paper. Place the egg white in a large, stainless steel bowl and whip until frothy. Whip in orange juice concentrate, curry powder, salt and, if desired, cayenne. Add the pecans and toss until completely coated. Add the sugar and toss again. Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes. Remove from the oven, immediately loosen the nuts with a metal spatula, sprinkle with the orange zest and set aside to cool before serving. Don't substitute prepared orange juice for the concentrate, which is stickier and stronger. Mango, pineapple or orange sorbet makes a better substitute. Description : "The sweetness of the orange juice contrasts nicely with the slightly biting flavor of the curry, which in turn plays up the natural sweetness of the pecans." Source : "Party Nuts!" S(MCFormatted by Dee): "" Copyright : "© 2002 by Sally Sampson ISBN 1-55832-243-4 (hc)" Yield : "2 cups" Serving Ideas: They are superb with funky, sweet tropical drinks like Mai- Tais and Sidecars. Try these atop a bowl of butternut squash soup. NOTES : These are excellent when made with walnuts but just slightly sweeter and milder with pecans. Contributed to the FareShare Gazette by Donna; 25 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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