FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- July 2009 - S's
|
|
|
||
|
|
|||
|
Back to Recipe List |
* Exported from MasterCook * Salad Sevillana Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1/2 cup red wine vinegar 1/4 cup chopped onion 1/4 cup sugar 1 1/2 teaspoons paprika 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon black pepper 10 ounces ready-to-use spinach leaves -- (1 package) or 1 pound fresh spinach, stemmed 8 ounces Spanish artichoke hearts -- drained, quartered (1 can) 4 bacon slices -- fried until crisp, broken into pieces 2 hard-boiled eggs -- thinly sliced Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve. Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week. Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo; 9 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 614 Calories; 60g Fat (86.2% calories from fat); 5g Protein; 16g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 666mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 11 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Soba Noodle Salad Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Shredded carrot Shredded small cucumbers Onion Cooked shrimp *Dressing** Oil Rice wine vinegar Sesame oil Ginger With shredded carrot, shredded small cucumbers (burpless kind) and onion, along with shrimp from one of those ubiquitous shrimp rings!, I made the salad out of the old noggin, and the dressing I followed Mark Bittman's suggestion of a fat, an acid, and flavoring. I added equal amounts of rice wine vinegar, sesame oil and ginger. Unusual, but Oh so effective in that soba noodle salad. Our guest and the two of us were quite happy with the results! Great Asian salad dressing, quite unusual. The old man scored again!! Or so his much better half said, and her cousins agreed!! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 29 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Spicy Garlic Lime Drizzling Sauce Recipe By : Chef Tyler Florence, Food 911 Serving Size : 10 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves -- minced 2 jalapeño peppers -- chopped 1/4 cup red wine vinegar 1 bunch fresh cilantro -- finely chopped 2 limes -- juiced [about 5 tablespoons] 1 cup extra virgin olive oil Salt and Pepper -- to taste Combine all ingredients in a blender or food processor and puree until smooth. Taste and season with salt and pepper. Notes. This recipe is from a recipe for Slow-Grilled Ancho-Rubbed Pork, but I've used it as a salad dressing, in a "Mexican" pasta salad and with the pork. I think it would also be good with couscous and veggies or a potato and green bean salad. Rating: 5 Publication: www.foodnetwork.com Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette Salad Dressing Challenge by Sue; 15 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 22g Fat (94.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spinach and Feta Pancakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs -- lightly beaten 10 ounces frozen chopped spinach -- (1 package) thawed and squeezed dry 1 small onion -- chopped 2 tablespoons oil 4 ounces crumbled feta cheese -- (1 package) To serve: Sour cream and freshly ground pepper Mix eggs, spinach and onion until well blended. Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 tablespoon of the cheese. Cook 2 minutes or until golden brown. Turn pancakes; cook until other side is golden brown. Serve topped with sour cream. 4 servings as starter, 2 pancakes each. Source: "adapted from Kraft Co. recipe" S(Formatted by Chupa Babi): "July 2009" Yield: "8 pancakes" Contributed to the FareShare Gazette by Chupa; 24 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 23g Fat (66.5% calories from fat); 19g Protein; 7g Carbohydrate; 3g Dietary Fiber; 449mg Cholesterol; 510mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 3 Fat. Back to Recipe List * Exported from MasterCook * Spring Rolls with Thai Peanut Butter Sauce Recipe By : Cuisine at Home Serving Size : 14 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 1/4 cup soy sauce 2 tablespoons brown sugar 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 1/2 tablespoons cornstarch 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root Rolls: 8 ounces pork loin -- cut into 2×1/4-inch strips 14 small shrimp -- peeled, deveined and rinsed 2 cups peeled grated sweet potatoes 8 ounces cellophane noodles 2 cups hot water 1/4 cup cider vinegar 14 rice paper sheets 1 1/2 cups thinly sliced shiitake mushrooms 1 cup shredded Napa cabbage 14 fresh cilantro leaves -- rinsed and patted dry with paper towel Thai Peanut Sauce: 1/2 cup Hoisin sauce 1/2 cup creamy peanut butter 1/2 cup low-sodium chicken broth 3 tablespoons light soy sauce 3 tablespoons honey 2 tablespoons minced garlic 2 tablespoons minced ginger root 2 tablespoons sesame oil 2 tablespoons red wine vinegar 1 tablespoon sugar 1 tablespoon chili garlic sauce These fresh Asian rolls make great appetizers or starters before the main course. Serve them with Thai Peanut Sauce for dipping. Rolls: Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, garlic, and ginger root in a bowl. Add pork to mixture and marinate 15 minutes at room temperature. Heat a nonstick skillet over medium-high heat. Add pork with marinade; sauté until pork is no longer pink, about 5 minutes. Set pork mixture aside to cool. Blanch shrimp by plunging them into salted boiling water until cooked through, 1 to 2 minutes. Drain shrimp and let cool. When shrimp are cool enough to handle, cut each in half lengthwise. Blanch sweet potatoes in a fresh batch of salted boiling water until cooked through, about 2 minutes. Rinse sweet potato with cold water, drain, then spread on paper- towel-lined plate to dry. Place noodles in a bowl; cover with boiling water for 15 minutes, then drain well. Use kitchen shears to cut noodles into short pieces. Combine hot water and vinegar in a large bowl. Soak one rice sheet until softened, about 1 minute. (Keep remaining rice sheets in their package so they don't curl). Place softened sheet on damp towel. Put second sheet in liquid. To assemble roll, arrange pork, sweet potatoes, noodles, mushrooms, and cabbage on bottom edge of softened rice sheet. Pull edge of sheet over filling and tuck edge under as you roll. Keep it tight and watch so filling doesn't push out ends of roll. Try to maintain a 1-inch margin on sides. Roll up rice sheet halfway. Arrange 2 shrimp halves, with cut side facing up, and 1 cilantro leaf on rice sheet. Leave a 1-inch margin on each side. Fold sides of rice paper inward; finish rolling. Place completed roll seam-side down on tray that has been lined with damp paper towels. Cover with damp towel. Prepare remaining rolls. Serve with Thai Peanut Sauce. (See Below) Steps to Success 1. Kitchen shears make short work of cutting the softened noodles. Simply snip the noodles into short pieces. 2. Rolling the rice paper on a wet towel prevents the roll from slipping as you work. 3. Arrange the shrimp cut side up so the pretty side of the shrimp is visible when the roll is completed. Thai Peanut Sauce: Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer sauce for 2 minutes. Remove sauce from heat and cool to room temperature. Serve cool or keep refrigerated until ready to use. Makes 1 3/4 cups Peanut Sauce Makes 14 rolls Photos of these spring rolls and the "Steps to Success" listed above are at: http://www.fareshare.net/spring_rolls.html Contributed to the FareShare Gazette by Art; 26 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
|
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
