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FareShare Gazette Recipes -- January 2010 - C's
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* Exported from MasterCook * Caramel Frosting (Shirley Miller) Recipe By : Shirley Miller Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups light brown sugar -- firmly packed 1/2 cup butter or margarine 1/2 cup cream or evaporated milk 1 teaspoon vanilla Combine brown sugar, butter and milk in a saucepan. Place over heat, stirring until the sugar is dissolved; then boil without stirring, 3 to 5 minutes, until a small amount of mixture forms a soft ball when dropped in a cup of cold water (238F). Remove from heat. Beat until the mixture is cool and thickened. Beat in vanilla. Description: "Great on a yellow cake in a sheet pan (cake mix is fine)." Source: "Doub's Church Cookbook, 2006" Contributed to the FareShare Gazette by Art; 11 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Chicken Pot Pie (Gail Hall's) Recipe By :Gail Hall Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Pot Pie Filling** 2 teaspoons unsalted butter 2 teaspoons olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1 teaspoon crushed garlic 3/4 teaspoon dried thyme 1 bay leaf 1 cup chicken stock -- (1 to 2 cups) or turkey stock 1 cup sliced mushrooms 1 cup sliced green beans 1 cup chopped potatoes 2 tablespoons unbleached flour 1/2 cup cream 2 cups cooked organic chicken -- cut into small pieces 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper **Herbed Biscuit Crust** 1/2 cup unsalted butter -- cold and cut into cubes 2 cups organic unbleached flour 4 teaspoons baking powder 1/2 teaspoon sea salt 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley 1/2 cup milk -- (1/2 to 3/4 cup) 1 egg yolk 1 tablespoon milk Pot Pie Filling Heat the butter and oil in a heavy sauté pan over medium-low heat. Add the chopped onion, celery and garlic; cook until softened (do not brown). Add the thyme, bay leaf, 1 cup of chicken or turkey stock, sliced mushrooms, green beans and potatoes. Add more stock if necessary to cover the vegetables and simmer for 10 minutes or until the potatoes are tender. Mix the flour and cream together in a small bowl and add to the sauté pan; stir to mix well. Bring to a boil; cook and stir until thickened. Add the cooked chicken. Remove the bay leaf. Adjust the seasonings with sea salt and freshly ground black pepper. Pour into an 8-cup casserole dish, pie plate or individual casseroles and cover with the Herbed Biscuit Crust. Herbed Biscuit Crust Place the butter in a food processor; add the flour, baking powder and sea salt. Process for 10 to 20 seconds until a coarse crumb mixture forms. Add the parsley and process for several seconds to mix. Transfer to a bowl. Add 1/2 cup of milk all at once, stirring quickly with a fork to make a soft sticky dough (add the remaining 1/4 cup of milk if the dough is dry). Turn out onto a lightly floured surface. Gather into a ball and knead very lightly about 10 times. Roll or pat out to a 3/4-inch thickness to fit the top of the casserole dish. Place on top of the filling. Mix the egg yolk and the 1 tablespoon of milk; brush on top of the biscuit mixture. Bake at 400F for 20 minutes or until the topping is golden and the filling is bubbling. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. MC format by Hallie. Untried. Hallie's note: Gail likes to use ingredients that are locally available whenever possible but since I realize that we have an international membership so many of the markets, suppliers and brand names she often mentions in her list of ingredients are not going to be available elsewhere so I usually omit them. Just remember that by supporting your local farmers' markets and suppliers you will not only get fresher products you will be helping your local economy. :) Contributed to the FareShare Gazette by Hallie; 18 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Gail Hall Recipe Index Back to Recipe List Back to Recipe List * Exported from MasterCook * Chicken Wing Information Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Americans eat almost 30 million pounds of snacks on Super Bowl Sunday and it's a good bet that chicken wings are on many a menu. I was recently told by a food store manager (my SIL) that Super Bowl Sunday is the #1 food day of the year! If wings are your idea of the ultimate championship chow, consider Asian- inspired recipes for a tasty twist. Thai-Peanut Ginger Wings are a zesty combination of ginger, soy and peanut butter, with the surprise ingredient of evaporated milk to create a rich and creamy sauce. With Honey Baked Chicken Wings with Spicy Smoked Almond Relish, the wings themselves are a cinch to prepare; it's the dipping sauce that may take a few minutes more. It will be worth it. The garlicky blend includes such bold flavors as ginger, allspice, Worcestershire, balsamic vinegar, chipotle sauce and chopped smoked almonds. If teriyaki is your favorite Asian flavor, this simple recipe has just seven ingredients, with pilsner beer adding depth and interest. With all these recipes, keep these essential wing tips in mind: DRY MEAT AND HIGH HEAT. Wet wings won't adequately absorb flavor from seasonings, marinades and sauces. First thaw the wings, drain them well, then pat them dry with paper towels. Most wing recipes call for high heat so the skin cooks golden and crisp. However, because of the varying sizes of wings, recipe cooking time may need to be adjusted to result in perfect wings. Keep an eye on the wings, turning and basting them occasionally, to prevent under or overcooking. Contributed to the FareShare Gazette by Art; 30 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Recipe List * Exported from MasterCook * Chile De Arbol Hot Sauce - Salsa Picante De Chile De Arbol Recipe By : Rick Bayless and Deann Groen Bayless Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 ounces dried Chiles de Arbol -- about 50 to 60 1 1/2 tablespoons sesame seeds 2 tablespoons pumpkin seeds 1/4 teaspoon cumin seed or a generous 1/4 teaspoon of ground cumin 4 whole allspice or about 1/8 teaspoon of ground allspice 2 whole cloves or a big pinch of ground cloves 1 teaspoon Mexican oregano 1 teaspoon salt -- or to taste 2 large garlic clove -- peeled and roughly chopped 3/4 cup cider vinegar 3/4 cup water -- bottled or filtered is better here Stem the chilies, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half, shake out as many seeds as possible, then place in a blender jar. Heat an ungreased skillet over medium low. Add the sesame seeds and stir for several minutes as they brown and pop; pour in blender jar with chilies. Add the pumpkin seeds to the skillet. When the first on pops, stir constantly for several minutes, until all are golden and have popped up into a round shape. Grind the cumin, allspice and cloves in a mortar or spice grinder, if using whole spices, then add to blender jar with oregano, salt, garlic and vinegar. Blend for several minutes, until the mixture is orange-red and feels quite smooth when a drop is rubbed between your fingers. Strain through a medium-mesh sieve, working the solids back and forth and pressing them firmly; there will be a fair amount of chile seeds, skins, sesame hulls and other debris to discard but be careful that there is nothing liquid trapped within them. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before using. For a milder sauce, use 3/4 ounce of chile de arbol and 2 dried guajillos or 1 dried New Mexico chile. Notes : "It lasts indefinitely, unlike the uncooked vegetable-chile blends that also go on the table; it's the closest you'll get to Tabasco sauce -- and it is a lot better." Publication: Authentic Mexican Contributed to the FareShare Gazette by Sue in response to a request; 26 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List Back to Recipe List * Exported from MasterCook * Choco-Mascarpone Pie Recipe By : All You Need is Cheese; Winter 2009 Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 90 grams white chocolate -- in pieces (3 ounces) 450 grams Canadian mascarpone -- (1 pound) 3 eggs -- separated 30 milliliters sugar -- (2 tablespoons) 1 packet unflavoured gelatine 1 kiwi fruit -- peeled and sliced 1 orange -- cut into sections 1 pink grapefruit -- cut into sections **Graham Crust** 45 milliliters butter -- (3 tablespoons) 375 milliliters graham cracker crumbs -- (1 1/2 cups) 30 milliliters sugar -- (2 tablespoons) Preheat oven to 190C (375F). Melt the butter in a microwave-safe bowl. Add the cracker crumbs and sugar; mix thoroughly. Press the mixture into a 20 cm (8-inch) round mould or pan that has removable sides. Bake for 10 minutes and set aside to cool. Melt the chocolate in a bain-marie or over simmering water or in a microwave; reserve. Prepare the gelatine according to the directions on the package; reserve. Whisk the egg whites until foamy. Mix the egg yolks with the sugar and heat gently. Mix the mascarpone, the lukewarm white chocolate and the prepared gelatine into the yolk mixture. Delicately incorporate the egg whites. Pour the mixture over the crust and refrigerate for 3 to 4 hours before serving. Garnish with the sliced kiwi fruit and the peeled and seeded citrus sections (supremes). From 'All You Need is Cheese'; Winter 2009. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 9g Fat (42.3% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List Back to Recipe List * Exported from MasterCook * Crab Stuffed Cod Recipe By : Candice Valencia Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 stalk celery -- finely chopped 3 green onions -- finely chopped 1 teaspoon minced garlic 16 ounces lump crabmeat -- drained 3 slices dry white bread -- crusts removed, cubed 3/4 cup mayonnaise 1 egg -- beaten 1/2 cup grated Parmesan cheese 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon Old Bay Seasoning 5 tablespoons butter -- melted 6 cod fillets -- (4 ounces each) Preheat the oven to 375F (190C). Lightly grease a 9x13-inch baking dish. Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic; cook and stir for a few minutes until soft. Remove from heat and stir in the crabmeat, bread cubes, mayonnaise, egg, cheese and lemon juice. Season with salt, black pepper and Old Bay Seasoning; mix until well blended. Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place two heaping tablespoons of the crab mixture onto each fillet, more if you have it. Drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.) Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork. Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 6 Prepared by Candice on 1/26/2010; rated 5 forks by the family. This recipe was originally posted in the Gazette on 28 January 2010. Contributed to the FareShare Gazette by Candice; 3 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 645 Calories; 45g Fat (62.3% calories from fat); 59g Protein; 2g Carbohydrate; trace Dietary Fiber; 234mg Cholesterol; 832mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat. Back to Recipe List Back to Recipe List * Exported from MasterCook * Creole Hot Pepper Sauce Recipe By : Mrs Floyd Zaunbrecher, Vermilion Parish Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 quarts vinegar 5 quarts hot red peppers -- washed 3 pounds onion -- peeled, quartered 3 heads garlic -- peeled, chopped 1/2 cup sugar 1/2 cup salt 2 tablespoons pepper 1 1/2 tablespoons lemon juice -- (optional) Combine 4 quarts vinegar, peppers, onions and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour. Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice strainer and discard seeds. Combine puréed vegetables, reserved vegetable liquid, remaining vinegar and remaining ingredients in a large Dutch oven. Cook until thickened over medium heat. Let mixture simmer 30 minutes. Quickly pour into sterilized jars, leaving 1/8-inch headspace. Cover at once with metal lids and screw metal band tight. Process in boiling water bath for 10 minutes. Notes: Publication: Louisiana Farm Bureau Women's Foods a la Louisiane via FareShare.net Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue in response to a request; 27 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List |
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