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FareShare Gazette Recipes -- December 2011 - B's
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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 - - - - - - - - - - - - - - - - - - - Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - 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 - - - - - - - - - - - - - - - - - - - Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - 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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