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FareShare Gazette Recipes -- December 2011 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Dried Beef Appetizer

Basil Orange Chicken

Black Eyed Peas and Collard Greens

Bourbon Milk Punch

Bourbon Punch

Brandy Sherbet

Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks

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* Exported from MasterCook *

Baked Dried Beef Appetizer

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1/2 cup sour cream
2 tablespoons diced onion
2 tablespoons milk
2 tablespoons green pepper -- finely diced
3 ounces dried beef
1/4 pound Gruyere cheese -- shredded

Mix all ingredients together, place in oven proof greased bowl. Bake in
350F oven for 30 to 40 minutes or until heated through and cheese is melted
and bubbling.

Contributed to the FareShare Gazette Recipe Challenge by Jennie;
9 December 2011.
www.fareshare.net

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* Exported from MasterCook *

Basil Orange Chicken

Recipe By : Good Housekeeping - May 2010
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large navel orange
2 lemons
1/2 cup packed fresh basil leaves, chopped
2 tablespoons olive oil
Salt
Pepper
4 skinless, boneless chicken-breast halves
1/2 teaspoon sugar
1 cup whole wheat couscous
8 ounces stringless sugar snap peas
Grilled orange and lemon slices for garnish

From orange, grate 1-1/2 teaspoons peel and squeeze 4 tablespoons juice.
From lemons, grate 1-1/2 teaspoons peel and squeeze 1/3 cup juice.

In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange
juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt and
1/4 teaspoon freshly ground black pepper.

With flat side of meat mallet, pound chicken breasts (placed between 2
sheets plastic wrap) to an even 1/2-inch thickness. Add chicken to citrus
mixture, turning to coat; set aside.

In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon
freshly ground black pepper plus the remaining citrus peels, citrus juices,
basil and oil; set aside. (Can be made to this point up to 8 hours ahead.
Cover chicken and citrus sauce and refrigerate.)

Preheat large ridged grill pan or prepare outdoor grill for direct grilling
on medium-high.

Meanwhile, prepare couscous as label directs.

In 4-quart saucepan filled with 1/2 inch water, place a vegetable steamer.
Heat to boiling on high.

Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes.
Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in
center. While chicken is cooking on second side, add snap peas to steamer;
cook 2 to 3 minutes or until tender-crisp. Fluff couscous and spoon onto
large platter; top with chicken and snap peas. Drizzle sauce over all.
Garnish with citrus slices.

Contributed to the FareShare Gazette by Art; 4 December 2011.
www.fareshare.net


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Per Serving (excluding unknown items): 67 Calories; 7g Fat (79.5% calories from 
fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Back to Recipe List
 
 
  
 
 
 
 
 
 
 
 
 
 
 

* Exported from MasterCook *

Black Eyed Peas and Collard Greens

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ham bone or ham hock or 4 ounces salt pork
1 pound black eyed peas (dried)
water
1 pound collard greens roughly chopped
2 onions chopped
pepper to taste (1/2 teaspoon to start?)

Soak the dried peas for a few hours in a few quarts of water. You can do
this overnight if it's easier. Drain and rinse the peas, then put in a
stockpot and cover with water (about 2 inches higher than the peas). Put
the ham bone, hock or salt pork in and bring to a boil. Add the onions,
collard greens and pepper.

Reduce heat and cover the pot, leaving the top ajar a bit. Simmer for at
least 1.5 hours, until the peas are softened. (Yes, the collard greens get
cooked that long too!) If you used a meaty ham bone, remove that and let it
cool so you can take the meat off it. Chop the meat and return it to the
pot.

Serve with vinegar and hot sauce.

Don's Comments:

Not everybody in the South has Hoppin' John on New Years; for some,
(Black-eyed) Beans and Greens is the tradition. I was given this recipe a
long time ago and make a couple batches every winter. Instead of salt
pork, I use diced seasoning bacon; I increase the onions to about 2 cups
chopped; and instead of black pepper, I use guajillo or jalapeño pepper and
don't add hot sauce, just sprinkle with/cider vinegar.

For sprinkling vinegar, I have a clear condiment dispenser (like for catsup
or mustard) that I got at K-Mart.

Contributed to the FareShare Gazette Recipe Challenge by Don;
19 December 2011.
www.fareshare.net

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* Exported from MasterCook *

Bourbon Milk Punch

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces bourbon -- (3 cups) something good quality
1 dash vanilla extract -- (2 teaspoons)
1/2 ounce simple syrup -- (3/4 cup)
1 ounce heavy cream -- (1 1/2 cups)
2 ounces whole milk -- (3 cups)
1/4 egg white -- (3) lightly beaten

Add the contents to a cocktail shaker with plenty of ice. Shake until good
and frothy. Serve in a frosted glass. Garnish with freshly grated nutmeg.

Makes 1 Cocktail.

NOTES: "This is a wonderful cocktail for the Christmas Holiday and
especially for brunch, if you're into that sort of thing. This is kind of
an eggless Egg Nog and I really like the consistency, not too thick, not
too thin. I used to make a whole pitcher of this for our annual Christmas
party but now I just make them to order as I've done here. You could also
substitute Brandy for the Bourbon."

** Ingredients in parentheses are for 12 servings.

Rating: 3
Publication: NOLACuisine.com
Exported from A Cook's Books - Recipe Management for Macintosh.

Contributed to the FareShare Gazette Recipe Challenge by Sue;
9 December 2011.
www.fareshare.net

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* Exported from MasterCook *

Bourbon Punch

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces cranberry juice
12 ounces pineapple juice
12 ounces frozen orange juice concentrate
6 ounces frozen lemon juice
2 fifths bourbon -- see note
2 quarts ginger ale

Chill juices. Pour into punch bowl, add bourbon and ginger ale. Add garnish
of orange slices, lemon slices, pineapple chunks, maraschino cherries, etc.

Note:
---> A fifth is 25.6 fluid ounces which is 1/5 of a U.S. gallon (128 fluid
ounces) and is approximately an ounce less than 750 mL which is the
standard size for most bottles of hard liquor in Canada. H.

Contributed to the FareShare Gazette Recipe Challenge by Jennie;
8 December 2011.
www.fareshare.net

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* Exported from MasterCook *

Brandy Sherbet

Recipe By : Mme Jehane Benoit
Serving Size :   Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups apple juice
1/3 cup sugar
1 tablespoon lemon juice -- bottled or fresh
1/4 cup brandy
2 egg whites
1 pinch salt

Over medium-low heat, simmer the apple juice, sugar and lemon juice for 10
minutes (start timing after simmering starts). Refrigerate to cool then
pour into an ice cube tray and freeze until firm (40 to 90 minutes).

Turn the mixture into a bowl and beat with an electric mixer until light,
gradually adding the brandy. Freeze again, this time only until mushy (30
to 40 minutes).

Beat the egg whites and salt until stiff. Beat the mushy mixture with a
spoon. Fold in the whites with a spoon until all traces of whites
disappear. Pour back into the tray; freeze for 3 hours then cover and leave
in the freezer.

Yields 1 1/2 pints.

Mme Benoit comments, "A fine sherbet for serving after rich food at a
dinner party, this is even more elegant when an equal quantity of champagne
replaces the apple juice."
"When possible serve them in chilled glasses."
"The freezing times given are only a guide. While sherbets and ices will
keep in the freezer up to a month, they'll lose a bit of their perfect look
after four or five days. The number of ice cube trays required depends, of
course, on whether yours are large or small ones - if you wish, the last
freezing can be done in a plastic container."

Hallie's notes:
If you wish I'm sure you can use commercial pasteurized egg whites.
Back when this was written ice cube trays were metal and came in two parts
- a tray and the cube dividers which could be lifted out of the tray.
Currently, with most ice cube trays being made in one piece, a person would
have to substitute a metal container of an appropriate size.

From a magazine in the 1960's (I think).
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 22 December 2011.
www.fareshare.net

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* Exported from MasterCook *

Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks

Recipe By : Ming Tsai
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red onion, rough chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Chipotle en adobo, chopped
1 large tomato, rough chopped
1/2 cup Wanjashan naturally brewed rice vinegar
1/4 cup Wanjashan low sodium naturally brewed Tamari
2 tablespoons butter, cut in small cubes
2 pounds chicken wings, separated into wings and drumettes*
1 cup Greek yogurt
1 large zucchini, cut into 1-inch x 2-inch pieces
Kosher salt and freshly ground black pepper to taste
Canola oil to cook

* Rinsed and brined overnight in water with enough salt and sugar
so it tastes like slightly sweet sea water.

Pre-set oven to high broil and place rack on lower part of oven.

In a sauce pan on med-high heat, coated lightly with oil, sauté the onions,
ginger and garlic, until soft, about 2 minutes. Add the Chipotle and
tomatoes and stir. Add the naturally brewed rice vinegar and naturally
brewed tamari and deglaze and reduce by 50%. Buzz the mixture, adding
butter, with hand stick.

Take 1/4 cup of mixture and mix with yogurt, season and hold in fridge.

Rinse and dry the wings and toss with remaining sauce. Spread on sheet tray
and broil, flipping once when browned, about 10 minutes total.

Meanwhile, cut the zucchini into strips and serve on the side with reserved
yogurt sauce and wings.

Serves 4

Contributed to the FareShare Gazette Recipe Challenge by Norm;
31 December 2011.
www.fareshare.net


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Per Serving (excluding unknown items): 4 Calories; trace Fat (3.7% calories from
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg
Sodium. Exchanges: 0 Vegetable.

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