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FareShare Gazette Recipes -- September 2011 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Red Wine-Braised Short Ribs

Roasted Salmon With Lemon Dill Sauce

Rocky Road Whoppers

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* Exported from MasterCook *

Red Wine-Braised Short Ribs

Recipe By : Chris Kimball
Serving Size :   Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds bone-in English-style short ribs, meat and bones separated
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
3 tablespoons all-purpose flour
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

Short ribs are all about the meat and the sauce. One taste of these
long-cooked ribs with their dark glossy sauce and you'll be glad you
put your microwave and skillet to work first.

Arrange beef bones in a dish and microwave (in batches, if microwave
is small) until well browned, 10 to 15 minutes; transfer to slow
cooker.

Dry short ribs with paper towels and season with salt and pepper. Heat
1 tablespoon oil in 12-inch skillet over medium-high heat until just
smoking. Brown half of short ribs well on all sides, 7 to 10 minutes;
transfer to slow cooker. Repeat with remaining tablespoon oil and
remaining short ribs; transfer to slow cooker.

Add onions, carrot, celery, tomato paste, and thyme to fat in skillet
and cook over medium-high heat until onions are softened and lightly
browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly
whisk in wine and vinegar, scraping up any browned bits and smoothing
out any lumps. Bring to simmer and cook until reduced to 1 cup, about
5 minutes; transfer to slow cooker.

Stir broth and bay leaves into slow cooker. Cover and cook until beef
is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer short ribs to serving platter and tent loosely with aluminum
foil. Let braising liquid settle for 5 minutes, then remove fat from
surface using large spoon. Strain braising liquid, discarding solids,
and season with salt and pepper to taste. Stir in parsley. Spoon 1
cup sauce over short ribs and serve with remaining sauce.

TIPS: Separating the meat from the bones-and "roasting" the bones
in a surprising way-yields the most flavorful dish. To remove the
meat from the bones, insert a knife between the rib and meat, staying
as close to the bone as possible, and saw the meat off the bone.
Before adding the bones to the slow cooker, microwave them for 10 to
15 minutes.

Cooking time: 9 to 11 hours on low; 5 to 7 hours on high

Contributed to the FareShare Gazette by Art; September 8, 2011
www.fareshare.net

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Per Serving (excluding unknown items): 761 Calories; 33g Fat (53.0% calories from 
fat); 27g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 646mg 
Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
5 1/2 Fat.

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* Exported from MasterCook *

Roasted Salmon With Lemon Dill Sauce

Recipe By : Art Guyer
Serving Size : 6 Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds salmon fillet, skin removed
4 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper

Lemon Dill Sauce:
16 ounces sour cream
4 tablespoons dried dill weed, crushed (or twice as much fresh)
6 large cloves garlic, smashed and finely chopped
1/2 teaspoon salt
2 tablespoons lemon-pepper seasoning (WITHOUT SALT)

Remove 4 or 5 inches of tail end and save for another use. Cut remaining
fillet into 6 equal portions.

Preheat the oven to 450F. Line a heavy baking sheet with foil, insert a
cooking/cooling rack, spray or rub with oil.

Place the salmon on the prepared rack, pieces not touching, brush with
lemon juice; season each piece with salt and black pepper. Reserve the rest
of the lemon juice for the sauce that follows.

Roast the salmon in the preheated oven just until it is opaque in the
center, about 10 to 15 minutes depending upon the thickness of the fish.

Lemon Dill Sauce:

While the salmon is roasting, make the sauce: Whisk together the sour cream
and the remainder of the lemon juice. Stir in remainder of sauce
ingredients, mixing well. Taste and adjust seasonings as necessary.

Serve with the salmon.

Serves 6

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Note: Prepared by Art on September 15, 2011; Salmon was very good, sauce
was excellent. Served with roasted carrots, rice and lima beans.

Contributed to the FareShare Gazette by Art; 16 September 2011
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 165 Calories; 16g Fat (84.0% calories from 
fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 532mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 Fat.


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* Exported from MasterCook *

Rocky Road Whoppers

Recipe By : Cooking.com
Serving Size : 12 Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips, divided in half
2 tablespoons (1/4 stick) unsalted butter

1/2 cup sugar
1 large egg
1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
1/2 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped

60 (about 2/3 cup) miniature marshmallows

These big chocolate and walnut chocolate chip cookies have a center filled
with miniature marshmallows. The end result is a cookie marbled with
chocolate and melted marshmallows. Lining the baking sheet with parchment
paper makes these cookies easy to remove.

Preheat oven to 350F. Line 2 baking sheets with parchment paper. Stir
flour, baking powder and salt in small bowl to blend. Set aside.

Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of
barely simmering water until melted and smooth. Transfer chocolate mixture
to large bowl. Set aside.

Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended.
Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just
until blended. Add nuts and remaining 1 cup chocolate chips.

For each cookie, drop 1 rounded tablespoon dough onto prepared baking
sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of
each. Gently press 1 rounded tablespoon of dough atop each to cover
marshmallows and form 2-inch-high mounds. Bake cookies until top is dull
and feels crusty when touched gently, rotating baking sheets front to back
and top to bottom halfway through baking to ensure even browning, about 14
minutes.

Cool cookies on baking sheet 15 minutes. Transfer to rack and cool
completely.

DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at
room temperature.

Recipe created exclusively for Cooking.com by Elinor Klivans.

Active Time: 20 Minutes
Total Time: 50 Minutes
Makes 12 large cookies (serving size = 1 cookie)

Contributed to the FareShare Gazette by Art; 26 September 2011.
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 52 Calories; trace Fat (7.8% calories from 
fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 49mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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