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* Exported from MasterCook *
Hawaiian Pate
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups butter
1 onion -- chopped
1 1/2 pounds chicken livers -- cut up
3/4 cup chicken broth
2 tablespoons dry sherry
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves -- crushed
1/3 cup brandy
1 cup chopped walnuts -- toasted
2 tablespoons unflavored gelatin
Sliced stuffed olives
Fresh pineapple top
In a large skillet heat 1 cup butter and sauté onion until golden. Add
chicken livers and cook 10 minutes, stirring occasionally. Add sherry,
seasonings, garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in
blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining
butter and blend into puree with brandy. Stir in walnuts with a fork. Chill
overnight in refrigerator. Shape mixture with hands into pineapple shape.
Decorate "pineapple" with sliced stuffed olives and cap with a fresh
pineapple top. Serve with crackers.
Yields 6 servings.
Contributed to the FareShare Gazette by Joan; 9 August 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 744 Calories; 62g Fat (77.6% calories from
fat); 27g Protein; 13g Carbohydrate; 2g Dietary Fiber; 622mg Cholesterol; 845mg
Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 11 Fat;
1/2 Other Carbohydrates.
* Exported from MasterCook *
Healthy Homemade Soba Noodles
Recipe By : Linda Gabris, Backwoods Home Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
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5 cups light buckwheat flour
2 3/4 cups unbleached wheat flour
2 cups hot water
In large mixing bowl, blend flours. While mixing the flour together in a
circular motion with your hand, stir in 1 3/4 cups of hot water in a
continuous manner stirring constantly to avoid lumps from forming.
Using hands, mix until all flour is moistened. Using both hands, grasp the
damp flour between your finger tips, pressing the flour between your palms
and letting it drop back into the bowl. Work the flour in this manner until
it feels like little pebbles.
Grab a handful of flour with both hands and squeeze tightly. You will feel
the flour starting to take on body. Break the handfuls of dough apart, let
them drop back into the bowl then form another two handfuls. Work the flour
for about 2 or 3 minutes in the above fashion repeating until the flour
begins to get sticky. This is what is called "tapping" or "blossoming" the
dough.
Add the remaining water and continue working the dough by grabbing with
your hands, rubbing and dropping it back into the bowl. You will notice the
pebbles expanding.
Knead in a pumping fashion, exerting lots of pressure from the shoulder
area. Old Japanese herbalists claim that making soba noodles is a
therapeutic workout for tense muscles in shoulder, arms, wrists and hands.
Work the dough until it can be formed into one big smooth ball.
Continue kneading until smooth and elastic, rolling around inside of the
bowl to rid the dough of hidden air pockets.
Divide the dough into 6 equal portions and form into balls. Place in
another bowl and cover with a damp cloth.
Sprinkle a large work surface with buckwheat flour and roll out a ball of
dough until it is about 1/8-inch thick, making length about twice as long
as width.
Lay the sheet of dough on countertop that has been lightly sprinkled with
buckwheat flour. Roll out remaining balls of dough, sprinkling each sheet
lightly with buckwheat flour before layering on top of each other.
Transfer the layers to a cutting board and cut the layers in half,
restacking neatly. Fold in half.
To cut noodles, place one hand on dough as a guide and using sharp knife,
cut into thin noodles about 1/8 inch wide. Strive to work the knife in a
smooth, continuous slice for uniform noodles.
When the noodles are sliced, separate gently with your hands. They are now
ready for cooking.
To cook fresh soba noodles:
As with any pasta, use plenty of water for cooking. A general rule of thumb
is to use 4 quarts of water per pound of noodles. Bring water to a rolling
boil. Add noodles while stirring gently back and forth with a long wooden
spoon. When the starch begins to dissolve, the water will turn milky. As
the water reaches a second boil, it will start to foam and rise quickly to
the top. Be ready to lower the heat to keep it from running over. Once heat
is lowered, simmer for 1 minute. A properly cooked soba noodle should be
tender, firm, and chewy. Set strainer over another large pot and pour
noodles into strainer catching the cooking liquid known as soba yu. This
liquid contains valuable nutrients and can be used in the broth or saved
for another day’s soup. Empty the noodles from the strainer into a large
bowl of cold water and rinse well. This step firms up the noodles and
washes off excess starch. Rinse well. If you are serving the noodles cold,
rinse in ice water, drain well and chill until serving time. If serving
noodles hot, they can be reheated by dipping into hot water or broth for
about a minute.
Makes about 2 1/2 pounds of noodles with 1 1/4 pounds of noodles serving 4.
Source : Linda Gabris, Backwoods Home Magazine
Formatted by Chupa Babi in MC: 08.24.07
Linda Note: You can spread excess noodles on a chopping board or drape
noodles over a clean bamboo or other type of stick to air dry. When all the
moisture is gone, store noodles in an airtight container which will give
them a long shelf life. They are very fragile and break easily so handle
carefully. Or you can freeze fresh made noodles for future use by packaging
in zip-lock bags, although I find soba noodles are always best when eaten
fresh. I usually put the surplus noodles in a sealed container and set in
the fridge where they keep very well for up to a week. Once you taste how
good these noodles are, you will not have to worry about what to do if the
batch is too big for one sitting. Do not cut the recipe in half as I have
found that a smaller amount of dough is harder to work with as is larger
batches of dough so don't increase the recipe either.
Contributed to the FareShare Gazette by Chupa; 27 August 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4mg
Sodium. Exchanges: .
* Exported from MasterCook *
Honey Roasted Nuts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
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3 cups nuts
2 tablespoons margarine
1/2 teaspoon cinnamon
1/2 cup honey
1/2 teaspoon grated orange peel
Microcook all ingredients in bowl 4 to 7 minutes at high power, stirring
halfway through cooking time. Spread nuts on foil to cool.
Yields 6 servings.
Contributed to the FareShare Gazette by Joan; 10 August 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 558 Calories; 44g Fat (66.0% calories from
fat); 12g Protein; 39g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 53mg
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 8 Fat; 1 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Honey Roasted Peanuts
Recipe By : Rose & Crown pub in Toronto
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
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2 cups peanuts
2 tablespoons butter
2 tablespoons honey
Preheat oven to 350F.
Place peanuts in bowl. Heat butter and honey together. Toss with peanuts.
Lay on cookie sheet and bake at 350F for 5 to 10 minutes or until peanuts
are golden brown.
MAKES 2 cups.
Yields 4 servings.
Source : The Toronto Sun, Lucy Waverman's column, a recipe from the Rose &
Crown pub in Toronto.
Contributed to the FareShare Gazette by Joan; 21 August 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 497 Calories; 42g Fat (70.4% calories from
fat); 19g Protein; 21g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 72mg
Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 7 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Hot Cayenne Tabasco Almonds
Recipe By : Sally Sampson
Serving Size : Preparation Time :0:00
Categories : Volume 10-08 Aug 2007
Amount Measure Ingredient -- Preparation Method
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2 cups raw whole almonds -- blanched or skin on
2 tablespoons unsalted butter -- melted
2 tablespoons Tabasco sauce -- any variety
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
Preheat oven to 250F. Line a baking sheet with parchment paper.
Place all the ingredients, except the salt, in a large bowl and toss until
the nuts are well coated.
Transfer the nuts to the prepared sheet and arrange in a single layer.
Place in the oven and cook, stirring every 15 minutes, until the nuts are
darkened but not burnt, about 45 minutes.
Remove from the oven, immediately loosen the nuts with a metal spatula,
sprinkle evenly with the salt, and set aside to cool before serving.
Source : "Party Nuts!"
S(MCFormatted by Dee): ""
Copyright : "© 2002 by Sally Sampson ISBN 1-55832-243-4 (hc)"
Yield : "2 cups"
Serving Ideas : Cool these down with an ice-cold beer.
NOTES : The heat from these fiery nuts doesn't hit right away. It shows up
just when you have finished the nut, which makes you want more. And then it
happens again. And again. Yes, they are addictive.
Dry mustard, also called powdered mustard, should really be called ground
mustard seed. It seems as if it should be dehydrated prepared mustard, but
in fact you use dry mustard to make prepared mustard. It's sort of
backward.
Contributed to the FareShare Gazette by Donna; 26 August 2007.
www.fareshare.net
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