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FareShare Gazette Recipes -- January 2009 - C's
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* Exported from MasterCook * Cake Mix Cookies Recipe By : Serving Size : 54 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/3 cup oil 1 teaspoon vanilla extract or other flavor to match cake mix 1 cake mix, 2 layer 1. Lightly beat together eggs, oil and extract in mixing bowl. Add about half of cake mix and beat by hand until smooth. Stir in remaining cake mix until well blended. Drop cookie dough by rounded teaspoons about 3 inches apart onto ungreased baking sheets. 2. Bake in a preheated 375F. oven 10 to 12 minutes. (Centers will be soft.) Let cookies cool briefly before transferring to racks. NOTE. To make Chocolate Chip cookies, add 6 ounces semisweet chocolate pieces to dough when you add second half of the mix. Makes about 4 1/2 dozen. Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 25 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; 2g Fat (92.7% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 3mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Cake Mix Crumb Coffee Cake Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package plain yellow cake mix -- any brand 3 cups flour 3/4 cup sugar 3 tablespoons cinnamon 3/4 pound margarine -- (3 sticks) Prepare cake mix as directed and spread batter in an 11 x 17-inch pan. Bake at 350F for 20 minutes only. While cake is baking prepare crumb mixture. Cut margarine into dry ingredients to form crumbs. If needed add a bit more flour and sugar if crumbs are sticking together too much. Scatter crumbs over baked cake and return to oven to bake 15 to 20 minutes more but no longer. Cool in pan and cut into squares to serve. Looks and tastes as if made by scratch. I also add a bit of freshly grated nutmeg and sometimes some finely chopped toasted walnuts or pecans to the crumbs. This is a great basic coffee cake and superb if you don't have time to bake by scratch. The recipe came from a newspaper many years ago and it was the recipe rage for a while. Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 26 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 14g Fat (55.7% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cake Mix Doctor Chocolate Raspberry Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen raspberries packed with sugar -- thawed [10 ounces] 1 package devil's food cake mix with pudding [18.25 ounces] 1 cup sour cream 1/2 cup vegetable oil 3 large eggs **Chocolate Ganache** 3/4 cup heavy cream -- (whipping cream) 8 ounces semisweet chocolate -- coarsely chopped 1 tablespoon Chambord -- (raspberry liqueur) optional [or liqueur of your choice] 1/2 cup fresh raspberries -- for garnish (optional) 1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. 2. Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack. 3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. 4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted. 5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes. 6. Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving. Chocolate Ganache 1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see "the Cake Mix Doctor says") in a large stainless-steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired. 2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula. Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 24 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 19g Fat (76.9% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 27mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Campbell's(r) Shrimp Linguine Recipe By : Campbell's(r) Quick and Easy Cookbook by Lezlee S., Texas Serving Size : 4 Preparation Time :0:05 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Campbell's(r) Cream of Shrimp Soup 1 pound shrimp -- cooked, peeled and deveined 1 cup canned sliced mushrooms 1 pound linguine -- cooked and drained 1/2 bunch green onions -- chopped (optional) Combine soup with shrimp and mushrooms in saucepan; heat through, stirring often. Ladle over hot linguine and sprinkle with green onions. Tips. For a variety of flavors, you can use imitation (or real) crab or clams in addition to or in place of shrimp. Serves 4 when combined with salad and bread. Source: "Family Time Daily Recipe" S(MC formatting by): "Bobbie" Copyright: "Copyright © 1999 - 2002 FamilyTime.com, Inc." T(Cooking Time): "0:15" Bobbie's Note. I made half of the original recipe for 4. It was very good. I would use about 1/3 pound of pasta instead of 1/2 pound and add a few tablespoons of milk or wine to rinse out the soup can. I used a generous 1/2 cup of fresh mushrooms instead of canned. It was perfect! Contributed to the FareShare Gazette by Bobbie; 26 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 542 Calories; 4g Fat (6.3% calories from fat); 37g Protein; 86g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 176mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable. Back to Recipe List * Exported from MasterCook * Cauliflower with Olives and Capers Recipe By : Candice Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup black olives -- finely chopped 1 tablespoon capers -- drained and finely chopped 3 tablespoons red wine vinegar 1/2 cup olive oil -- plus 1 tablespoon olive oil 1 head cauliflower -- cleaned and broken into florets Salt and pepper -- to taste Combine first 3 ingredients and 1/4 cup oil plus 2 tablespoons oil in a bowl. Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned. Transfer cauliflower to a bowl and toss with olive mixture. Season with salt and pepper to taste. Contributed to the FareShare Gazette by Art; 31 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 16g Fat (95.3% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 87mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cherry Chewbilees (Cookies) Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 3/4 cup sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 2 1/4 cups flour 1 teaspoon baking soda 1 2/3 cups white chocolate chips 1 1/2 cups dried tart cherries 1 cup cashews -- coarsely chopped [you can use "Halves and Pieces"] Preheat oven to 350F. Cream butter and sugars in a large bowl. Add eggs, one at a time, beating each time until light and fluffy. Add vanilla. Combine flour and baking soda in a separate bowl and gradually add to butter mixture. Stir in cherries, chocolate and cashews by hand. Drop by rounded tablespoonfuls on an ungreased baking sheet. Bake 10 to 12 minutes or until light golden brown. Do not overbake. Cool on wire rack. Store in tightly covered container. Make a pan cookie: Spread dough in a greased 9x13-inch pan and bake about 30 minutes. For 9000-foot altitude: reduce white sugar to 5/8 cup (1/2 cup plus 2 tablespoons) and increase vanilla extract to 2 teaspoons. NOTES. This is the original recipe but I don't like white chocolate so I use dark or semisweet. I've also used coarsely chopped macadamia nuts when a friend brought me some from Hawaii. From a Traverse Bay Fruit Co. pamphlet Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 6 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 7g Fat (43.4% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cherry Crunch Recipe By : David's family recipe Serving Size : 9 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix -- divided 1 can cherry pie filling 1/4 pound butter -- (approximately) 1 cup chopped pecans 1/2 cup whole pecan halves -- (for Topping) Toast nuts and let cool. Preheat oven to 350F. Butter an 8 by 8-inch baking dish (bottom and sides). Sprinkle a thin even layer of cake mix on bottom and sides of dish. Alternate layers of pie filling and nuts with filling being the last layer. Cut cold butter into 1 cup of cake mix forming a crumbly mixture. Sprinkle on top layer of crunch. Top with pecan halves. Bake until top is lightly browned. Allow to cool before serving (keeps filling from running). David's comment. The butter ends up being about a stick total to both butter the dish and for the topping. You could probably get away with less in the topping, but don't skimp on the dish. When dusting the dish, you want a very thin layer. I usually sprinkle in a small amount and then tilt the dish to coat it evenly on bottom and sides. I then dump out any excess. Like you would with flour when baking a cake. I usually have some cake mix left over. Contributed to the FareShare Gazette Cake Mix Challenge by David; 22 January 2009, amended 24 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 491 Calories; 26g Fat (46.3% calories from fat); 4g Protein; 64g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 487mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Fat; 4 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken Scarpariello Recipe By :Sue Prescott Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chicken thighs -- about 8 thighs 3 tablespoons olive oil 1 large onion -- chopped 2 red bell pepper -- cut into 3/4-inch pieces 2 cherry peppers -- drained and finely chopped -- up to 4 5 garlic cloves -- thinly sliced 1/4 cup dry white wine 2 tablespoons red wine vinegar 1/4 cup chicken broth 1/3 cup fresh parsley -- chopped Hack each thigh in half (or into thirds if large) across the bone with a cleaver or a sharp heavy knife. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, beginning skin sides down, turning occasionally and adjusting heat to keep from burning, until cooked through and well browned on all sides, 10 to 12 minutes (add another tablespoon oil to skillet for second batch). Transfer chicken as cooked with tongs to a plate and keep warm, covered with foil. Pour off all but 1 tablespoon fat from skillet. Add remaining tablespoon oil and cook onion, bell peppers and cherry peppers (to taste) over moderate heat, covered, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until garlic is golden, about 2 minutes. Add wine, vinegar and broth and boil, uncovered, until most of liquid is evaporated, about 4 minutes. Add chicken (with any juices accumulated on plate) and parsley and cook over moderate heat, stirring, until heated through, then season with salt. Cook's note: If you can't find cherry peppers, substitute 1/4 teaspoon dried hot red pepper flakes, which you can add along with the garlic. NOTES. This is a melding of the Epicurious.com recipe and Lidia Bastianich's recipe from Lidia's Italian American Table. Rating - 4 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 21 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 623 Calories; 45g Fat (66.2% calories from fat); 40g Protein; 11g Carbohydrate; 2g Dietary Fiber; 188mg Cholesterol; 770mg Sodium. Exchanges: 5 1/2 Lean Meat; 2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Christmas Coffee Ring Recipe By : Alberta Agriculture Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter or margarine -- softened 1/2 cup sugar 1 teaspoon grated lemon rind 1/2 cup ground almonds 3 cups all-purpose flour 1 teaspoon salt 1 package active dry yeast 1 egg 1/2 cup milk 1 cup chopped mixed candied fruits 1 Thin confectioners' sugar frosting Red candied cherries Pecan halves Sliced candied green pineapple Cream together 1/4 cup of the butter and 1/4 cup of the sugar; add lemon rind and almonds; mix well and set aside. In large bowl, mix the remaining sugar, the flour and the salt. Add the remaining butter and work it in with your fingers or a pastry blender, the same way as for piecrust. Soften the yeast in 1/2 cup of warm water and add to the flour mixture. Beat the egg with the milk and add to the mixture. Beat well with a wooden spoon and turn into a lightly greased bowl. Cover tightly with a sheet of plastic wrap and refrigerate at least 4 hours or overnight. Punch down, then roll dough on a lightly-floured board to a 14- by 10-inch rectangle. Sprinkle the butter-sugar mixture evenly over the dough. Arrange the candied fruits evenly over the mixture. Roll up from the long side as for a jelly roll and seal the edges by pinching together. Put, sealed edge down, in a ring on a lightly greased baking sheet (or in a Bundt pan or ring mold) and seal the ends together firmly. With scissors or a sharp knife, cut through the ring from the edge to the center about 3/4 of the way, making a cut every 3 inches. If you made your ring on a baking sheet put a greased custard cup in the center to help it hold its shape. Cover and let rise in a warm place about 45 minutes. Bake in a preheated 350F oven for about 30 minutes. Cool on a cake rack then put on a serving plate and decorate with the remaining ingredients. If you wish to use it as a center piece you can set a non-drip candle in the center. From an Alberta Agriculture recipe leaflet. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 29 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 15g Fat (46.4% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Corn Cakes (Doug's) Recipe By : Serving Size : 13 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cornmeal 3/4 cup flour 1 teaspoon baking powder 1 teaspoon Splenda 1/2 teaspoon baking soda 2 teaspoons powdered chili [my own home grown, home ground dried] 1/4 cup grated Parmesan cheese 1 cup buttermilk 3 tablespoons margarine -- melted 1 egg 1 cup frozen corn kernels -- thawed In a large bowl, place the first seven ingredients and mix well. Mix egg, buttermilk, margarine together, then add the corn, mixing it into the liquid. Add this wet mixture to the dry ingredients and combine until a pancake-like consistency. Drop by tablespoons onto a medium hot skillet or frying pan, so that about 3- to 4-inch rounds are achieved. Cook for about 3 minutes per side until all batter is used. Keep these cakes hot in an oven and serve with whatever. I served it with a stew from the crockpot. These are also great two days later, re-heated in the oven and served with a mushroom gravy. Which we did! Contributed to the FareShare Gazette by Doug; 18 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 4g Fat (34.4% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Crown Roast of Pork with Sausage and Apple Stuffing Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves -- smashed into a paste 2 tablespoons salt 1 tablespoon pepper Touch of ground nutmeg 10 pounds crown roast pork 2 cans sauerkraut -- (large cans) drained and washed -- (save juice) 2 onions -- thinly sliced 1 cup water 1 cup brown sugar **Stuffing** 1 cup finely chopped onion 1 large tart apple -- chopped 2 celery ribs -- finely chopped 1/2 cup butter 1 1/2 pounds pork sausage meat 2 teaspoons salt 1 teaspoon pepper 1 teaspoon sage 4 cups bread crumbs 1/2 cup chopped parsley 1/3 cup sherry **Cherry Glaze** 1 can dark sweet cherries -- drained and pitted [save juice] 3 tablespoons butter 2 jars sweet and sour sauce Cherry juice -- (reserved) 1/2 cup black currants Combine smashed garlic, salt, pepper and nutmeg into a paste. Brush meat with juice of kraut. Rub garlic paste all over meat. Line bottom of pan with kraut, onions, 1 cup water (or remaining kraut juice) and brown sugar. Place pork roast on rack on top and fill center 3/4 only with stuffing (see below). Place in preheated oven 425 degrees F for 15 minutes. Baste with liquid from bottom of pan. Reduce heat to 350 degrees F, and continue baking allowing about 20 minutes per pound baking time. Continue to baste every 20 minutes. Glaze (see below) during last hour of cooking. Roast should be cooked until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.) STUFFING Cook onion, apple and celery in butter until just tender. Add sausage meat, cook until meat is no longer pink, breaking up meat as much as possible. Place all in a bowl, add rest of ingredients and toss well. Fill roast cavity 3/4 only. Cover stuffing with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Bake the rest of the stuffing separately (for about an hour at 350F), completely filling cavity when roast is done, if you desire. CHERRY GLAZE Drain cherries and reserve, saving the juice. Combine remaining ingredients, including the cherry juice. Brush pork with this glaze 3 times during the last hour of cooking. When roast is done and ready to serve place cherries on poke bones for garnish. Add remaining cherries to the sauce. Serve extra sauce and extra stuffing on side. SERVING Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills or pitted cherries (see above alternative). Let the crown rest for about 10 minutes before carving and serving. To Carve Pork, insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. One or two chops per person is a customary portion accompanied by a generous serving of the stuffing. Remove the kraut from the bottom of the pan and serve on the side. Prepared by Art and Family on January 1, 2009. This dish turned out beautifully and the family raved about it. Use this link to see a photo of my Pork Crown Roast: http://www.fareshare.net/crown_roast_pork.html Note that I did have to cut the string that holds the crown together to get a reasonable amount of stuffing in the center. We served this with a carrot casserole, candied sweet potatoes, and black-eyed peas cooked in the broth of a large ham hock (along with bits of meat picked from the hock). Contributed to the FareShare Gazette by Art; 3 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 361 Calories; 13g Fat (31.8% calories from fat); 6g Protein; 55g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 2211mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. |
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