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FareShare Gazette Recipes -- July 2008 - H's

 

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Herbed Eggplant Dip

Hoisin Baby Back Ribs

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* Exported from MasterCook *

Herbed Eggplant Dip

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : 11-07 Jul 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
1/3 cup olive oil
1 eggplant -- (1 pound)
cut into 1/4-inch dice
1 teaspoon salt
2 plum tomatoes -- seeded and diced
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves -- washed well,
spun dry and minced
2 tablespoons minced fresh parsley leaves
Accompaniment:
garlic flavored Melba toasts
or assorted crudités

In a large heavy skillet cook onion in oil over moderate heat, stirring,
until softened. Add eggplant and salt and cook, stirring, until eggplant
begins to brown, about 10 minutes. Cover skillet and cook eggplant,
stirring occasionally, 5 minutes or until tender. Remove skillet from heat
and cool eggplant. Stir in remaining ingredients and salt and pepper to
taste. Serve eggplant dip with toasts or crudités.

Makes about 2 1/3 cups.
Can be prepared in 45 minutes or less.

Source : Gourmet, July 1995, The Last Touch
Formatted by Chupa Babi: 06.15.08

Chupa Note: put a couple of tablespoons of good olive oil in a blender or
food processor, add the recipe above, blend or process till chunky. Toss
with whole wheat pasta and sprinkle with red pepper flakes. Goood hot, room
temp or cold. This recipe works well with a mix of mint and parsley.

Contributed to the FareShare Gazette by Chupa; 2 July 2008.
www.fareshare.net


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* Exported from MasterCook *

Hoisin Baby Back Ribs

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : 11-07 Jul 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds baby back ribs -- membrane removed
[1 rack: 2 pounds or 1 kilogram]
Sauce
2 tablespoons hoisin sauce
2 tablespoons Thai hot sauce
1 tablespoon oyster sauce
1 cup dry white wine

Place the ribs in a zip bag with two cups of water in which 2 tablespoons
non-iodized salt has been dissolved. Place the bag in a dish in case it
should leak and refrigerate for 24-36 hours. Remove from bag, empty
bag, rinse the ribs very well and replace in the same bag.

Add to bag: 2 tablespoons hoisin sauce, 2 tablespoons Thai hot sauce, 1
tablespoon oyster sauce and 1 cup dry white wine.
Combine above and pour over ribs in the bag.

Re-seal and place back into the fridge, leave there for 4 to 5 hours.

Place all in a pan, into the oven at 275F for 2 to 3 hours or until little
sauce is left.

Serve with whatever, rice or hash browns or jumbo fries. The meat will fall
off these ribs and will be absolutely scrumptious! Enjoy...Doug on
Vancouver Island BC

Contributed to the FareShare Gazette by Doug; 8 July 2008.
www.fareshare.net


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