FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- October 2007 - S's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook * Scallion Pesto for Corn on the Cob Recipe By : Polly Pitchford, Full Spectrum Health Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 scallions -- chopped 1 large garlic clove -- chopped 1/8 teaspoon black pepper 4 ears corn on the cob -- shucked 1/4 cup extra virgin olive oil 1/4 teaspoon salt-free seasoning Make pesto by blending scallions, extra virgin olive oil, garlic and seasonings in a blender until smooth. When corn is drained, use a pastry brush or the back of a spoon and spread pesto over the corn. Serve hot. Servings: 4 Source : "Polly Pitchford, Full Spectrum Health™" S(Formatted by Chupa Babi in MC): "01.06.06" Chupa Note: This quadruples easily, if you'd like to use it as a pasta sauce. Toss in a handful each of minced sweet onion, minced red bell pepper, minced orange bell pepper and sliced blanched almonds. Toss with whole wheat pasta. Fantastic!!! Makes a good soup base too. Or brush on bread coins for bruschetta. Contributed to the FareShare Gazette by Chupa; 5 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 15g Fat (60.2% calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Shrimp Banh Mi - Vietnamese Street Sandwich Recipe By : EatingWell Diet Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large carrot -- peeled and shredded 2 tablespoons rice vinegar 1/3 cup chopped fresh cilantro 2 1/2 tablespoons reduced-fat mayonnaise 2 1/2 tablespoons low-fat plain yogurt 3/4 teaspoon fish sauce -- (see Ingredient note) 1 tablespoon lime juice 1/4 teaspoon cayenne pepper 3 twelve-inch baguettes -- halved lengthwise 1 pound peeled cooked shrimp -- (21-25 per pound) [thawed if frozen], tails removed -- (see Tip) 18 slices cucumber -- (thin slices) 3 scallions -- thinly sliced lengthwise and cut into 2-inch pieces 1. Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients. 2. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches. Makes 6 sandwiches Active time: 25 minutes. Total time: 25 minutes Ease of preparation: Easy Source : EatingWell Diet. Formatted by Chupa Babi in MC: 07.05.07 Ingredient note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets. Tip : To defrost frozen shrimp, place in a colander under cold running water until thawed. French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice. Contributed to the FareShare Gazette by Chupa; 7 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 3g Fat (16.4% calories from fat); 7g Protein; 28g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shrimp Piccata Pasta Recipe By : LaRue Wunderlich, Lincoln, NE Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces fettuccine 1/4 teaspoon lemon pepper 16 large shrimp -- peeled and deveined 1 teaspoon lemon juice 1 garlic clove -- minced 1 1/2 teaspoons butter 1 1/2 teaspoons olive oil 4 ounces cream cheese -- cubed 1/2 cup 2% low-fat milk 1 teaspoon Worcestershire sauce 2 teaspoons capers -- drained 1 dash salt 1 dash pepper Minced fresh parsley -- optional Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, sauté shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm. In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired. Serves 2. Source : "Cooking for 2, Summer 2006, p. 22" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2006" Start to Finish Time: "0:30" NOTES : LaRue shares this creamy shrimp pasta that's speedy enough for a weeknight. "I sometimes add sautéed mushrooms if I have them on hand," she notes. Tip : Use up extra capers as a garnish for chicken, fish or meat. Bobbie's Note: This was very good. We served it was a side of green beans. Broccoli would be good too. Contributed to the FareShare Gazette by Bobbie; 25 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 551 Calories; 29g Fat (47.4% calories from fat); 23g Protein; 49g Carbohydrate; 1g Dietary Fiber; 147mg Cholesterol; 529mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Cherry Chai Chicken Recipe By : Sandra Lee Semi-Homemade Slow Cooker Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken thighs -- without skin salt and freshly ground pepper to taste 1 cup frozen pitted cherries 1 cup frozen chopped onion 2 chai spice tea bags -- (Smash Tea brand) 1/2 cup cherry preserves 1/2 cup port wine Hot cooked egg noodles -- optional Preheat broiler. Line a baking sheet with aluminum foil; set aside. Trim fat from chicken. Place chicken thighs, skin sides up, on prepared baking sheet. Sprinkle with salt and pepper. Broil 6 inches fro heat for 10 minutes or until skin is golden and begins to crisp (this step may be omitted, but it produces a better-flavored dish). In a 4 to 5 quart slow cooker, layer cherries, onion, and tea bags. Add chicken. In a small bowl, stir together preserves and wine. Pour over chicken. Cover and cook on Low 4 to 6 hours. Remove chicken to a serving platter; cover with aluminum foil to keep warm. Remove tea bags from slow cooker; transfer cherry mixture to a small saucepan. Over high heat, bring cherry mixture to a boil. Cook until mixture is reduced by half, stirring occasionally. Serve chicken on top of noodles (optional). Spoon cherry mixture over chicken. Serves 4. Description : "16 pts" S(Formatted by Chupa Babi in MC): "02.14.07" Copyright: "2006" NOTES : Low for 4 to 6 hours. Reduce the fat 200 calories by using skinless chicken thighs. If your prefer not to use alcohol, substitute Cherry Cola (not diet). Contributed to the FareShare Gazette by Chupa; 17 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 616 Calories; 34g Fat (53.0% calories from fat); 39g Protein; 29g Carbohydrate; trace Dietary Fiber; 188mg Cholesterol; 188mg Sodium. Exchanges: 5 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Mediterranean Stew - 7 pts Recipe By : Editors of Easy Home Cooking Magazine Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium butternut squash -- or acorn squash peeled and cut into 1-inch cubes 2 cups unpeeled eggplant -- cut into 1-inch cubes 2 cups sliced zucchini 15 ounces chickpeas -- rinsed and drained [1 can] 10 ounces frozen cut okra -- (optional) 8 ounces tomato sauce -- (1 can) 1 cup chopped onion 1 medium tomato -- chopped 1 medium carrot -- thinly sliced 1/2 cup reduced-sodium vegetable broth 1/3 cup raisins 1 garlic clove -- minced 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground red pepper -- (1/4 to 1/2) 1/4 teaspoon ground cinnamon 1/4 teaspoon paprika 6 cups hot cooked couscous -- or rice [6 to 8 cups] Fresh parsley -- (optional) Combine squash, eggplant, zucchini, chickpeas, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika in slow cooker; mix well. Cover; cook on LOW 8 to 10 hours or until vegetables are crisp-tender. Serve mixture over couscous. Garnish with parsley. Makes 6 servings. Source : Editors of Easy Home Cooking Magazine Formatted by Chupa Babi in MC: 05.07.07 Butternut squash is a member of the winter squash family. It is low in calories, fat and sodium. Although all squash is a good source of beta- carotene, winter squash develops additional beta-carotene after it has been picked and stored. Contributed to the FareShare Gazette by Chupa; 31 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 449 Calories; 5g Fat (9.2% calories from fat); 18g Protein; 91g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Slow Cooker Thai Style Pork Stew - 9 pts Recipe By : Southern Living Slow-Cooker Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless pork loin -- cut into 4 pieces 2 cups red bell pepper -- julienned [1 x 1 1/4-inch] 1/4 cup teriyaki sauce 2 tablespoons rice wine vinegar or white wine vinegar 1 teaspoon red pepper flakes 2 garlic cloves -- minced 1/4 cup creamy peanut butter 6 cups cooked basmati rice -- hot 1/2 cup chopped green onions 2 tablespoons peanuts, dry-roasted -- chopped 2 limes -- quartered Trim fat from pork. Place pork and next 5 ingredients in a 4-quart slow cooker. Cover and cook on High 1 hour. Reduce heat to Low, and cook 6 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork. Combine stew and rice in serving bowls. Top each serving with onions and chopped peanuts; serve with lime wedges. Makes 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge). Description : "9 pts" S(Formatted by Chupa Babi in MC): "02.13.07" Copyright : "2006" NOTES : High for 1 hour; Low for 6 hours. 4-quart slow cooker. Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flavor. A spritz of lime over each serving makes a perfect accent. Contributed to the FareShare Gazette by Chupa; 13 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 2g Fat (10.6% calories from fat); 5g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Turkey with White Beans - 6 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces cannellini beans -- rinsed and drained 14 ounces diced tomatoes -- (1 can) such as Muir Glen Fire-Roasted Tomatoes 14 ounces quartered artichokes -- drained (1 can) 1 small onion -- chopped 3 garlic cloves -- minced 2 pounds boneless, skinless turkey breasts such as Shady Brook farms rotisserie turkey breasts 1 teaspoon dried sage 1 teaspoon dried rosemary 1 teaspoon black pepper 1 teaspoon kosher salt -- or Maldon sea salt 1 1/2 cups white wine Place beans, tomatoes (with juice), artichokes, onion and garlic in slow cooker. Lay turkey breasts on top. Sprinkle with sage, rosemary, pepper and salt. Pour white wine over top. Cover and cook on low 5-7 hours. Serves 8. Author : Stephanie Gallagher. Source: Low-Fat-Cooking.Suite101.com Formatted by Chupa Babi in MC: 02.15.07 Author Note: This crockpot turkey recipe is a one-dish meal, with white beans, fire-roasted tomatoes and artichokes. I love using my crock pot for cooking recipes like this one because it's so easy yet it tastes like I worked so hard on it. The white beans really make this crock pot turkey breast recipe elegant. Serve with crusty Italian bread and Lindt chocolate chip cookies for dessert. Contributed to the FareShare Gazette by Chupa; 22 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 403 Calories; 1g Fat (2.6% calories from fat); 26g Protein; 69g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 259mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Spicy Pumpkin Dip Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups canned pumpkin puree 1 1/2 cups canned chick peas -- drained and rinsed 3 tablespoons tahini 1 garlic clove 1 teaspoon cayenne 1 teaspoon cumin 2 tablespoons olive oil 2 tablespoons lemon juice Salt and pepper In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips. Contributed to the FareShare Gazette by Jennie; 18 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea Soup with Barley Recipe By : Prize-tested Recipe from Rosemary B. Eshman Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups water 1 pound dry yellow split peas -- rinsed and drained [about 2 cups] 1/2 cup regular barley 2 tablespoons instant chicken bouillon granules 1 bay leaf 2 stalks celery -- finely chopped 2 medium carrots -- finely chopped (1 cup) 1 medium onion -- finely chopped (1/2 cup) 5 ounces cooked ham -- chopped (1 cup) 1/2 teaspoon ground black pepper Salt and ground black pepper -- to taste In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in celery carrots and onions; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas and barley are tender. Stir in ham and 1/2 teaspoon pepper. Cook 5 minutes more or until ham is heated through. Remove and discard bay leaf. Season to taste with salt and additional pepper. Makes 8 (1 1/2 cup) servings. Source : "Better Homes and Garden Magazine, November 2007" Prize-tested Recipe from Rosemary B. Eshman, Uniondale, PA - Winter Soup category S(MC formatting by): "bobbie" Yield : "8 (1 1/2 cup) servings" Bobbie's Note: This is so simple and so delicious! A nice blend. I didn't have regular barley so added quick-cooking barley during the last 10 minutes of vegetable cooking step. Contributed to the FareShare Gazette by Bobbie; 24 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 2g Fat (36.6% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 258mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Steak Oscar Ala Art Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crab Mixture: 2 egg whites -- lightly beaten [reserve yolks for sauce] 1 tablespoon mayonnaise 2 teaspoons chopped fresh parsley 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning 1/4 teaspoon ground black pepper 1/2 teaspoon dry mustard 1 tablespoon butter 1 medium red bell pepper -- finely diced 1 bunch green onions -- thinly sliced 1/2 cup panko bread crumbs 1 pound crabmeat -- drained and picked over Steaks: 4 large porterhouse steaks 1 tablespoon olive oil 1 teaspoon Canadian Steak Seasoning Shrimp: 24 large shrimp -- peeled, deveined and butterflied 1 tablespoon olive oil 1 teaspoon lemon pepper -- (no salt) Asparagus: 24 asparagus spears 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon water 1/2 teaspoon garlic pepper Béarnaise Cream Sauce: 4 tablespoons minced shallots 2 tablespoons wine vinegar 1/2 teaspoon tarragon 1/2 cup butter 1/2 pound small mushrooms -- sliced 1 cup whipping cream 4 egg yolks -- in a small bowl 1 dash lemon juice 1 dash cayenne Crab Cakes Combine egg whites, mayonnaise, parsley, Worcestershire and seasonings in a small bowl. Set aside. Heat butter in large pan. Saute bell pepper and onions until translucent. Turn off heat and add the egg white mixture, combine. Fold in the bread crumbs and crabmeat. Divide into 8 cakes and place on a baking pan lined with parchment paper. Set aside. Preheat oven to 450F. Steaks Remove from refrigerator about 1/2 hour prior to cooking and allow to come to room temperature. Debone and trim steaks, resulting in 4 strip and 4 loin steaks. Brush with olive oil and sprinkle with steak seasoning. Set aside. Start grill to medium-high heat. Shrimp Soak 8 wooden skewers at least 1/2 hour prior to grilling. Insert wooden skewers through shrimp, using 2 skewers and 8 shrimp per set. Brush with olive oil and sprinkle with lemon pepper seasoning. Set aside. Asparagus Trim asparagus as needed. Place in a large flat microwaveable dish. Combine oil, vinegar and water and pour over asparagus; sprinkle with garlic pepper. Cover and microwave on high for 1 minute; check for partial doneness and repeat if necessary. Remove and set aside. Béarnaise Cream Sauce Combine shallots, vinegar and tarragon in small saucepan. Boil over medium heat, stirring until liquid is nearly evaporated. Add butter and mushrooms. Cook until lightly browned, pour in 1/2 cup cream. Bring to almost boiling, reduce heat and stir some of hot mixture into egg yolks. Return egg mixture to saucepan, cook briefly, stirring until slightly thickened. Stir in remaining cream, as needed. Add dash of lemon juice and cayenne to taste. Sauce can be reheated over hot, not simmering water. Prepare so sauce is last to be finished. Preparation Place 8 dinner plates in a warming oven. After crab, steaks, shrimp and asparagus have been prepared and ready for cooking, put crab cakes in the oven and begin grilling the steaks. Cook steaks for 3 to 4 minutes per side, for medium-rare doneness. (An instant read thermometer should register 145F.) Time will depend on thickness of steaks and the degree of doneness you desire. When steaks are turned add the shrimp kabobs to the grill, turning at about 2 minutes. Cook until they are pink, being careful not to overcook or burn. At the same time add the asparagus to the grill to finish cooking. When the grilling is done, the crab cakes should also be done in the oven. You should check them once or twice while grilling. If you are doing all this yourself, plate the crab, steak, shrimp and asparagus when finished and place in a warm oven until ready to serve. If you have a helper, let them do either the grilling or the sauce so both can be done at the same time. Plating On each warmed plate, place a piece of steak with 3 shrimp closely beside it. Place a crab cake over each piece of steak. Place 3 asparagus spears over the meat and seafood. Drizzle 2 or 3 tablespoons of the sauce over and around the entire dish. Serve at once. Serves 8. Approximate Time Line for dinner at 5:30: 2:30 Soak 8 wooden skewers 2:45 Collect/chop parsley Collect/chop tarragon Clean/Slice green onions Clean/mince shallots Clean/dice red bell pepper Chop mushrooms Juice lemon 3:20 Peel shrimp Carve and dress steaks Skewer and dress shrimp 3:45 Assemble ingredients Separate eggs Prepare asparagus for cooking Make crab cakes 4:15 Prepare grill Preheat oven 4:30 Precook asparagus Cook crab cakes Grill steaks Grill shrimp Grill asparagus Warm dinner plates 5:10 Make Béarnaise sauce 5:30 Plate and Serve Note : Prepared by Art Guyer on October 27, 2007. Turned out pretty good! Contributed to the FareShare Gazette by Art; 31 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 525 Calories; 44g Fat (74.5% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 286mg Cholesterol; 439mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Sticky Toffee Pudding 1 Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces chopped dates 1 cup water 1 teaspoon baking soda 1/2 stick butter -- (1/8 pound) 3/4 cup sugar 2 large eggs 1 cup flour 1 1/4 teaspoons baking powder 1 dash salt 1/2 teaspoon vanilla Toffee Sauce 1 cup dark brown sugar 6 tablespoons heavy or whipping cream 1 stick butter -- (1/4 pound) 1/2 teaspoon vanilla Bring dates and water to boil. Cook until tender. Remove from stove, and cool slightly. Stir in baking soda. Set aside to cool completely. Cream together the butter and sugar. Add eggs and beat well. Fold in flour, baking powder, salt and vanilla. Stir in date mixture. Pour into greased 8 x 8-inch pan and bake at 350 degrees F. for 30 minutes. Serve warm with toffee sauce and ice cream or whipped cream. Toffee Sauce Boil all ingredients for 3 minutes. Pour over pudding while warm. Contributed to the FareShare Gazette by Carol in response to a request; 30 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sticky Toffee Pudding 2 Recipe By : Richard E Grant Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *For the pudding* 150 grams dates -- stones removed, chopped [5 ounces] 250 milliliters hot water -- (9 fluid ounces) 1 teaspoon bicarbonate of soda 60 grams butter -- softened [2 1/4 ounces] 60 grams caster sugar -- (2 1/4 ounces) 2 free-range eggs 150 grams self-raising flour -- (5 ounces) *For the toffee sauce* 200 grams butter -- (7 ounces) 400 grams brown sugar -- (14 ounces) 1 vanilla pod -- split 250 milliliters double cream -- (9 fluid ounces) [whipping cream] 1. Preheat the oven to 180C/370F/Gas 4. 2. Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes. 3. In a clean bowl, cream the butter and sugar together until light and fluffy. 4. Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in. 5. Still stirring, gradually add the flour, then add the date mixture. 6. Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through. 7. To make the sauce, melt the butter in a thick bottomed pan over a medium heat. 8. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes. 9. To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce. http://www.bbc.co.uk/food/recipes/database/stickytoffeepudding_83907.shtml Recipe by Richard E Grant Serves 6 Preparation time: less than 30 minutes. Cooking time: 30 minutes to 1 hour. Contributed to the FareShare Gazette by Norm in response to a request; 30 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 623 Calories; 35g Fat (49.1% calories from fat); 1g Protein; 81g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 386mg Sodium. Exchanges: 1 Fruit; 7 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Stuffed Pumpkin Recipe By : Vegetarian Journal, Jul/Aug 1995 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium pie pumpkin 2 tablespoons soy sauce 3 tablespoons lemon juice 1 medium eggplant Salt to taste 1 cup basmati rice 3 1/4 cups vegetable broth 1 medium onion -- chopped 3 garlic cloves -- minced 3 small carrots -- sliced 2 small zucchini -- quartered and sliced 1 1/4 cups cooked kidney beans -- (canned ok) 1/2 cup walnuts -- chopped 1/2 cup pumpkin seeds 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon thyme 2 tablespoons olive oil 6 scallions -- sliced Freshly ground pepper Preheat oven to 400 degrees F. Cut a circle out of the top of the pumpkin (leaving stem intact). Carefully scrape out all the seeds and thready pulp. Wash out inside. Make a marinade with 1 tablespoon each of lemon juice and soy sauce. Rub on the inside of the pumpkin. Bake pumpkin for 30 minutes at 400 degrees F. and cover with aluminum foil to keep moist. Wash the eggplant and slice it crosswise with 1/2-inch thickness. Sprinkle the slices with salt on both sides and allow them to sit for 20-30 minutes as the excess water seeps out. In a medium-size saucepan, cook the 3 cups of broth over medium heat for 30 minutes with the chopped onion and garlic. While the rice is cooking, assemble the carrots, zucchini, cooked kidney beans, walnuts, pumpkin seeds and herbs for the stuffing. Rinse and pat eggplant dry. Cut into 1/2-inch cubes. Heat the olive oil in a large skillet. Sauté the eggplant for about 10 minutes. Turn flame to low and add the scallions, black pepper and 1 tablespoon of soy sauce. Immediately cover and steam for 1-2 minutes. Add the cooked rice and eggplant to the stuffing mixture. Add the remaining 1/4 cup of vegetable broth and 2 tablespoons of lemon juice. Salt and pepper to taste. Stuff the pumpkin and replace the lid. Bake in a preheated oven (400 degrees F.) for 1 hour or until the pumpkin is soft to the touch. Yields 6 servings. Source : Vegetarian Journal, Jul/Aug 1995 Contributed to the FareShare Gazette by Joan; 23 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 406 Calories; 14g Fat (29.3% calories from fat); 15g Protein; 60g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 1265mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Sweet-and-Sour Squash (Zucca Gialla in Agrodolce) Recipe By : Cucina Ebraica by Joyce Goldstein Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds butternut squash -- or pumpkin 1/3 cup olive oil -- or as needed 1/2 cup coarsely chopped fresh mint 2 large garlic cloves -- sliced paper-thin [2 or 3] 1/2 cup red wine vinegar 1/2 cup sugar 1 pinch ground cinnamon -- (optional) Salt and freshly ground black pepper to taste Halve the squash, discard the seeds and fibers; peel the halves and cut the pulp into 1/3-inch-thick slices. Warm half the olive oil in a large sauté pan over medium heat. In batches, add the squash slices and sauté, adding oil as needed and turning to brown both sides, until tender; 6 to 8 minutes. Using a slotted spatula, transfer to a serving platter. Sprinkle the mint and garlic slices over. To the oil remaining in the pan, add the vinegar, sugar and the cinnamon (if using); cook until the sugar dissolves and the sauce thickens, about 5 minutes. Season with salt and pepper to taste. Pour the sauce over the squash. Serve at room temperature. Author's notes: Some versions of this dish call for cooking the garlic in the oil, discarding it then cooking the squash. Some omit both the vinegar and cinnamon. Use pumpkin, Hubbard, butternut or another large yellow hard-skinned winter squash for this dish. From Cucina Ebraica by Joyce Goldstein; 1998. PB edition ISBN 0-8118-5013-7 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 9g Fat (44.3% calories from at); 1g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 2 Fat; 1 Other Carbohydrates. |
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
