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FareShare Gazette Recipes -- February 2012 - S's
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* Exported from MasterCook * Scalloped Potatoes for One Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small potato -- peeled & sliced (1/2 cup) 1/3 cup milk 1 small garlic clove -- minced 1/4 teaspoon salt -- optional 1/8 teaspoon pepper 1/2 teaspoon butter or margarine 1 tablespoon shredded cheddar cheese -- (1 to 2) In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil. Pour into buttered 10-ounce custard cup. Sprinkle with cheese. Bake, uncovered at 375 F. for 35 minutes or until potatoes are tender. Makes 1 serving Source: "Taste of Home Magazine April-May '95, p. 16" S(MC formatting by): "Bobbie" NOTES : Alvena pairs this recipe with Stuffed Baked Chicken. They can be baked together in the oven. Contributed to the FareShare Gazette by Bobbie in response to a request; 6 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 7g Fat (31.9% calories from fat); 7g Protein; 27g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 644mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 Fat. Back to Recipe List * Exported from MasterCook * Scottish Oatcakes - Bannocks Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fine or medium oatmeal -- plus extra for rolling 1/4 teaspoon salt 1/2 teaspoon bacon drippings -- or unsalted butter 1/3 cup boiling water -- to 1/2 cup Preheat the oven to 350F. Place two ungreased griddles or cast-iron skillets on the stove to preheat over medium heat. Combine the oatmeal and salt in a bowl. Stir the drippings or butter into 1/3 cup boiling water and blend well. Gradually pour the liquid into the dry ingredients, stirring as you pour, just until all the oatmeal is moistened. Add more boiling water as necessary. Dust a work surface with oatmeal and turn out the dough. Form the oatmeal mixture into two balls. Flatten each with oatmeal-dusted hands and then, working quickly and lightly, roll out each one into a 6 to 8-inch round. (You want to get the rolling done before the dough cools and stiffens.) Trim and patch the edges as necessary to make them even. Cut each round into four wedges (farls) and transfer the quarters to the preheated griddles or skillets. Cook over medium heat until the edges curl and the undersides are light brown, 3 to 5 minutes. Then transfer the skillets to the preheated oven for about 1 minute to day out the top surface. Alternatively, turn the farls over and cook for 30 seconds. Serve immediately or store, once completely cooled, in a well-sealed in. Reheat before serving. Note: Oatmeal, as opposed to rolled oats, is coarsely ground oats. It comes in fine, medium and coarse. Medium is the easiest to find. We have tried making oatcakes with rolled oats, just to see if it is possible. The results are edible, but not tender like the oatmeal oatcakes; they have a toughness and coarseness that comes from the size of the pieces or rolled oats, even in the "fine" grade. Makes 8 thin wedge-shaped oatcakes AuthorNote: there were always oatcakes in our house while I was growing up. We took them for granted, thin and not at all sweet, great on their own or with cheese. My mother, an instinctive cook, rolled them out with ease, then baked them in the oven; the only tricky part was judging the correct cooking time - there's just a brief moment when they're perfectly done, lightly golden, before they start to burn. Traditionally in Scotland, oatcakes were cooked on a griddle, or girdle, an iron plate suspended over the fire; oven-baked versions are relatively modern. We prefer the stove-top method to oven-baking; it's much easier to tell when the oatcakes are done. This recipe is a straightforward and very quick stove-top version of the oatcakes my mother made. We have called for the oatcake to be cut into quarters or 'farls', before baking. The rolled- out farls are smaller and therefore easier to transfer to the skillet than a full-sized round oatcake. Source: "Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995" S(Formatted by Chupa Babi): "Oct 2011" Yield: "8 wedge-shape cakes" Contributed to the FareShare Gazette by Chupa; 12 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; trace Cholesterol; 68mg Sodium. Back to Recipe List * Exported from MasterCook * Shrimp with Roasted Garlic Pesto Pasta Recipe By : Sunny Anderson, 2009 Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 garlic cloves, peeled (about 1 head) 1 cup olive oil, plus extra for tomatoes 1 pound cherry tomatoes Salt and freshly ground black pepper 1/4 cup grated Parmesan cheese 1 cup packed basil leaves 1 pound linguine 1 1/4 pounds large shrimp, shelled and deveined 1/4 cup pine nuts, toasted Preheat oven to 375F. Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes. Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup reserved olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve. Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain. Meanwhile, heat a sauté pan over medium-high heat. Add 2 tablespoons of the reserved garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through. In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve. Note: There will be leftover pesto. www.foodnetwork.com Contributed to the FareShare Gazette by Art; 27 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 466 Calories; 4g Fat (7.0% calories from fat); 17g Protein; 90g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 110mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Alsatian Lentil Soup with Bratwurst Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound brown lentils -- rinsed and picked over 4 bratwurst 4 celery ribs -- chopped 2 medium carrots -- peeled and chopped 2 medium leeks -- trimmed, well washed and chopped 1 bay leaf 1/2 teaspoon chopped fresh thyme salt and freshly ground black pepper -- to taste 8 cups water To serve: -- crème fraiche or sour cream In a large slow cooker, combine all the ingredients except for the creme fraiche. Cover and cook on low for 6 to 8 hours, or until the lentils are tender. Discard the bay leaf. Remove the bratwurst and cut it into slices. stir the slices into the soup. Taste for seasoning. Serve the soup hot, topping each bowl with a dollop of crème fraiche. Serves 8 AuthorNote: Because Alsace shares a long border with Germany, the foods of the two regions have similar flavors and ingredients. This rich soup is a perfect example. Serve it with rye bread and French Muenster cheese for a hearty dinner. Cuisine: "French" Source: "French Slow Cooker by Michele Scicolone, 2012" S(Formatted by Chupa Babi): "Feb 2012" Contributed to the FareShare Gazette by Chupa; 28 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 11g Fat (65.4% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 272mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spicy Herbed Shrimp with Chive Aioli Recipe By : Nancy's Pantry Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup panko, divided 1 tablespoon fresh parsley, chopped 2 teaspoons fresh thyme, chopped 1/8 teaspoon crushed red pepper flakes 2 tablespoons cornstarch 2 large egg whites, lightly beaten 1 1/2 pounds large shrimp, peeled and deveined 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 tablespoons olive oil, divided 1/2 cup Greek yogurt (plain) 1/4 cup canola mayonnaise 3 tablespoons fresh chives, chopped 1 tablespoon fresh lemon juice 1/4 teaspoon ground red pepper Combine 1/4 cup panko, parsley, thyme and crushed red pepper in a small food processor; pulse to combine. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining shrimp and oil. Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp. Servings: 4 "From Cooking Light. Serve this delicious shrimp with roasted asparagus and tomatoes." Contributed to the FareShare Gazette by Art; 21 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 17 Calories; trace Fat (0.3% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat. Back to Recipe List * Exported from MasterCook * Sweet and Savory Bread Pudding Recipe By : Giada De Laurentis Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- plus extra for greasing the pan 1 pound butternut squash -- peeled and cut into 3/4-inch pieces 4 parsnips -- peeled and cut into 3/4-inch pieces Kosher salt -- for seasoning Freshly ground black pepper -- for seasoning 1 loaf brioche -- (1 pound) challah or sourdough bread cut or torn into 1-inch pieces 3 cups heavy cream 8 eggs -- beaten 3/4 cup brandy 1/4 cup vegetable oil 3 tablespoons brown sugar 2 tablespoons cinnamon 1 tablespoon fresh thyme leaves -- chopped Set an oven rack in the center of the oven. Preheat the oven to 400F. Grease a 9 by 13-inch glass baking dish. Set aside. In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool. Add the bread to a large bowl. In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden. Serves 6 to 8. Source: "FoodNetwork, Family Thanksgiving" S(Formatted by Chupa Babi): "Aug 2011" Contributed to the FareShare Gazette by Chupa; 9 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 643 Calories; 48g Fat (71.3% calories from fat); 10g Protein; 34g Carbohydrate; 7g Dietary Fiber; 342mg Cholesterol; 148mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 9 Fat; 0 Other Carbohydrates. |
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