FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- October 2009 - P's
|
|
|
||
|
|
|||
|
Back to Recipe List |
* Exported from MasterCook * Peanut and Sunflower Seed Pilaf Recipe By : The Australian Women's Weekly Rice Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 liter chicken stock -- (4 cups) 4 cardamom pods 1 teaspoon cumin seeds 1 cinnamon stick 1/4 teaspoon crushed dried chilies 1 pinch saffron powder 2 cups basmati rice -- (400 grams) [roughly about 14 ounces] 1/4 cup roasted unsalted peanuts -- (35 grams) [a little over an ounce] 1 tablespoon toasted sunflower seed kernels Combine the stock, cardamom, cumin, cinnamon, chilies and saffron in a medium saucepan. Bring to a boil then add the rice; reduce the heat to low, cover and simmer for about 12 minutes or until the liquid is absorbed. Discard the cardamom pods and the cinnamon stick. Serve the pilaf hot, sprinkled with the peanuts and toasted sunflower seeds. Serves 4. From The Australian Women's Weekly Rice Cookbook; 1999. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 2g Fat (6.6% calories from fat); 9g Protein; 68g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2331mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. Back to Recipe List * Exported from MasterCook * Pear and Hazelnut Frangipane Flans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds frozen puff pastry -- thawed (900 g) 1/4 cup butter -- softened (60 mL) 1/3 cup sugar -- (75 mL) [or Splenda granular] 1 egg 1 teaspoon lemon juice -- (5 mL) 1/4 cup flour -- (60 mL) 1/2 cup very finely ground roasted hazelnuts -- (125 mL) 8 ripe pears -- (Bartlett or d'Anjou) [the pears should be fairly ripe] 1/4 cup butter -- melted (60 mL) 1 tablespoon Frangelico -- (hazelnut liqueur) (15 mL) or brandy 1/2 teaspoon vanilla -- (2 mL) 1 tablespoon sugar -- (15 mL) Fresh mint sprigs for garnish On a lightly floured surface roll the pastry out to a thickness of 1/4 inch (6 mm). Cut the pastry into eight 5-inch (about 12.5 cm) circles or squares. Transfer these to a baking sheet and keep them chilled while you make the filling. Combine the butter and first amount of sugar (or Splenda granular) in the bowl of an electric mixer; beat until light and fluffy. Add the egg and lemon juice; continue to beat until well mixed; it might separate but that's OK. Add the flour and ground hazelnuts; beat until well incorporated. Take the chilled pastry out of the refrigerator and divide the filling among the eight rounds or squares. Spread it close to the edges. Put the pastry back into the refrigerator while you work with the pears. Peel the pears. Remove the cores by cutting a thin slice from the base of the pear and scooping the core out with a small spoon or narrow-bladed sharp knife leaving the pear intact. This is why the pears should be fairly ripe as it is much more difficult to do if the pears are hard. Slice each pear into thin wedges lengthwise and fan the slices evenly over the filling using one pear for each piece of pastry. Mix the melted butter, Frangelico and vanilla in a small bowl; brush over the pears. Sprinkle with the 1 tablespoon (15 mL) of sugar; refrigerate for 20 minutes. Preheat oven to 400F (200C). Bake the pastries approximately 15 minutes or until puffed and lightly browned. Serve at room temperature garnished with a fresh mint leaf. Makes 8 pastries. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 12g Fat (65.6% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pineapple Pepper Punch Recipe By : The Hawaiian Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces crushed pineapple -- (1 can) 1 cup light rum 4 teaspoons lime juice 2 teaspoons sugar 1 dash cayenne pepper -- (generous dash) or other ground hot pepper of your choice 2 drops Angostura bitters -- (a few drops) 2 cups crushed ice Combine all the ingredients in a blender jar and blend for about 15 seconds. Serve in glasses or in hollowed-out green pepper shells. Makes 4 servings. From The Hawaiian Cookbook; compiled by Buck Buchwach and Patricia Hunter of The Honolulu Advertiser; Culinary Arts Press, Inc., 1974. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; trace Fat (1.1% calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Praline-Apple Bread Recipe By : Southern Living, September 2009 Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chopped pecans -- divided 8 ounces sour cream 1 cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups finely chopped, peeled Granny Smith apples [about 3/4 pound] 1/2 cup butter 1/2 cup firmly packed light brown sugar 1. Preheat oven to 350F. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes. 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended. 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. 4. Bake at 350F for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. 5. Bring butter and brown sugar to a boil in a 1-quart heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and spoon over top of bread; let cool completely (about 1 hour). Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature. Makes 1 loaf. Recipe from Debbie Grusska, Hobart, Indiana Notes: Sour cream is the secret to the rich, moist texture of this bread. There's no butter or oil in the batter - only in the glaze. Contributed to the FareShare Gazette by Art; 1 October 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
