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FareShare Gazette Recipes -- November 2011 - P's
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* Exported from MasterCook * Peanut Butter Banana Cream Pie Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup creamy peanut butter 3/4 cup powdered sugar 1 9 inch baked pie shell 1/3 cup all-purpose flour 1/2 cup sugar 1 dash salt 2 cups milk 2 egg yolks -- slightly beaten 2 teaspoons butter 1 teaspoon vanilla 1 banana -- sliced (or more) 1/2 cup heavy cream Mix peanut butter and powdered sugar until crumbly. Reserve 2 tablespoons of mixture; spread remainder in bottom of pie shell. Mix flour, sugar, salt, milk and egg yolks in a saucepan (or in a microwavable bowl); cook, stirring until it comes to a rolling boil. Remove filling from heat, add butter and vanilla. Arrange banana slices over peanut butter mixture. Pour filling over bananas and let cool. Chill several hours. Whip cream and spread over filling. Sprinkle reserved peanut butter crumbs on top. Contributed to the FareShare Gazette by Jennie; 12 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Peanut Butter Cheesecake Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cream cheese 1 1/2 cups sugar 4 large eggs 1 cup creamy peanut butter 1 tablespoon all-purpose flour 2 teaspoons vanilla extract Powdered sugar or mint --- **Peanut Butter Cookie Crust** 10 Peanut butter cookies 1 teaspoon sugar 3 tablespoons melted butter Prepare peanut butter cookie crust - crush cookies, add sugar and butter. Press into a springform pan. Preheat oven to 350F. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350-degree-F. oven or until tip of a knife comes out clean when inserted in center of cake. Cool completely. Dust with powdered sugar or sprinkle with chopped mint. Contributed to the FareShare Gazette by Jennie; 13 November 2011. www.fareshare.net Source: "Food Processor Cuisine by Bonnie Stern" - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Peanut Butter Nutella Pie Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie crust [Bake for 5 to 7 minutes -- cool 10 minutes] 1/3 cup Nutella -- (hazelnut spread) 1 cup semisweet chocolate chips 1/4 cup dry-roasted peanuts 2 eggs -- separated 1/2 cup brown sugar -- packed 3/4 cup crunchy peanut butter 1/4 cup light corn syrup 2/3 cup evaporated milk 1 teaspoon vanilla Garnishes -- if desired 1/4 cup Nutella Sweetened whipped cream Chopped dry roasted peanuts Heat oven to 350F. Spread hazelnut spread evenly on bottom only of crust; sprinkle chocolate chips and peanuts over hazelnut spread. In small bowl, beat egg whites with electric mixer on medium speed until stiff peaks form; set aside. In large bowl, beat egg yolks and brown sugar on medium speed until mixture is light in color and thickens. Add peanut butter and corn syrup; beat until blended. Beat in milk and vanilla gradually on low speed. Gently stir egg whites into peanut butter mixture until blended; spread over chocolate chips and peanuts. Bake 32 to 38 minutes or until filling is set (center may be slightly soft). Serve pie warm or at room temperature drizzled with warmed hazelnut spread and sweetened whipped cream. Store in refrigerator. Contributed to the FareShare Gazette by Jennie; 8 November 2011. www.fareshare.net Source: "Food Processor Cuisine by Bonnie Stern" - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Persian Eggplant Casserole - Mirza Ghassemi Recipe By : Persian Cooking: A Table of Exotic Delights. Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants 2 medium onions -- chopped 8 cloves garlic -- grated 1/4 cup butter -- margarine, or olive oil 1 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon pepper 1 tomato -- peeled * and chopped 4 eggs -- lightly beaten *(drop into hot water for a few seconds to loosen skin) Roast eggplants over a grill until brown. Or roast them in a 400F oven until brown on the outside and soft on the inside (test with a fork). Cool and peel. Mash the pulp. Sauté the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric. Add the eggplant pulp and saute briefly, stirring well. Add the salt and pepper. Stir tomato into the eggplant. Cook over a low heat for 5 minutes. Pour eggs over the eggplant. When the eggs start to solidify, stir briefly, and serve. Serves 6. A cousin of baba ganooz, this is another Persian dish that is very popular in Iran. Cuisine: "Persian" Source: "Sanjiv Singh, Dinner Co-op" S(Formatted by Chupa Babi): "Oct 2011" Contributed to the FareShare Gazette by Chupa Babi; November 20, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 11g Fat (53.9% calories from fat); 7g Protein; 15g Carbohydrate; 5g Dietary Fiber; 162mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Potato-and-Broccoli Soup Recipe By : Food & Wine Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 1 3/4 pounds broccoli, See Note * 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes 3 cups canned low-sodium chicken broth or homemade stock 3 cups water 1 3/4 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1/2 cup grated Parmesan cheese *Thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart). Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final touch of Parmesan gives the soup an Italian feel. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese. VARIATION: If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people. Active Time: 10 Minutes Total Time: 25 Minutes Serves 4 Contributed to the FareShare Gazette by Art; November 17, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 9g Fat (81.2% calories from fat); 4g Protein; trace Carbohydrate; 0g Dietary Fiber; 23mg Cholesterol; 1183mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Presto Pesto Recipe By : Rachael Ray Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Below Classic Basil Pasta 1/2 cup extra virgin olive oil 1/4 pound grated Parmegiano Reggiana cheese 3 ounces pine nuts -- (a handful) 2 garlic cloves -- skinned 1 bunch basil -- (about 40-50 leaves) ... Parsley Pesto 1/2 cup extra-virgin olive oil 1/4 pound grated Parmegiano Reggiana or Romano cheese 3 ounces walnut pieces -- (a handful) 2 garlic cloves -- skinned 1 bunch fresh flat-leaf parsley -- No stems ... Spinach-Walnut Pesto 1/2 cup extra-virgin olive oil 1 cup fresh spinach leaves -- packed or 1/2 cup drained frozen chopped spinach 3 ounces walnut pieces -- (a handful) 2 garlic cloves -- skinned 2 pinches ground nutmeg 1/4 pound grated Parmigiana Reggiana or Romano cheese ... Sugoloso: Sun-Dried Tomato and Basil Pesto 12 cups extra-virgin olive oil 1 pinch crushed red pepper flakes 2 garlic cloves -- skinned sun-dried tomato halves -- (a handful) 20 fresh basil leaves 2 ounces pine nuts -- (a palmful) ... Artichoke Crema Pesto 1 cup canned artichoke hearts in water -- drained 1/2 cup extra-virgin olive oil 1 garlic cloves -- skinned flat-leaf parsley -- (a fresh handful) 1 pinch cayenne pepper juice of 1/2 lemon coarse salt -- to taste ... Sesame-Cilantro Pesto 2 tablespoons sesame tahini 1 tablespoon sesame oil 1/2 cup chicken or vegetable broth 2 garlic cloves -- skinned fresh cilantro leaves -- (a handful) 1 pinch cayenne pepper 2 tablespoons soy sauce -- (several shakes 2 tablespoons toasted sesame seeds -- stirred in after you process the pesto Each recipe will provide enough sauce for 1 pound of pasta. Toast pine nuts, walnuts or sesame seeds until golden brown before using them. Heat oil and garlic in small pan on Low heat or in microwave 20 seconds on High before using. Pulse all ingredients in a processor or blender until paste forms. Serve on hot pasta but never heat the pestos themselves. Pesto should be used at room temperature. Source: "Rachael Ray 30-Minute Meals" S(MC Formatted by:): "Bobbie" Copyright: "(c) 1998 by Rachael Ray" Contributed to the FareShare Gazette by Bobbie; 5 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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