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FareShare Gazette Recipes-- June 2000 - G's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Garlic Grilled Steaks
Gazpacho #2
Gratinierte Hackpfannkuchen (Pan Cakes With Beef Au Gratin)
Greek Spanakopita
Greek Spinach Pie
Grilled Loin of Pork W/Tart Cherry Sauce
Grilled Onion Sandwich
Grilled Salmon With Honey Mustard Glaze
Grilled Vegetables Al Fresco

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FareShare Gazette Recipes.

* Exported from MasterCook *
                          Garlic Grilled Steaks
Recipe By     :
Serving Size  : 6     Preparation Time :6:00
Categories    : Beef                       Grilling and Outdoor Cooking
                Main Dishes                Marinades
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     sirloin steaks
                        MARINADE:
     1/2           cup  olive oil
     1/2           cup  cilantro -- chopped
  1           teaspoon  black pepper
  4             cloves  garlic -- chopped
     1/2           cup  lime juice
Combine marinade ingredients in airtight container. Add steaks and 
turn to coat. Refrigerate at least 4 hours. Can be refrigerated 
overnight. Prepare barbecue (medium heat). Grill steaks until desired 
doneness. Carefully pour marinade over cooked side after turning.
Posted on FareShare 6-2000 by <GrassRats@aol.com>
S(From):  "Posted on FareShare 6-2000 by <GrassRats@aol.com>"
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NOTES : Top sirloin steaks bathed in garlic, cilantro and lime 
marinade.
* Exported from MasterCook *
                               Gazpacho #2
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Cucumbers                       Soups, Broths & Chowder
                Tomatoes                        Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  tomato juice
     1/2           cup  finely minced onion
     1/2      teaspoon  cumin
  1              clove  garlic -- minced
     1/4           cup  finely minced parsley
  1                     bell pepper -- minced
  3        tablespoons  olive oil
  1           teaspoon  honey
                        salt -- to taste
                        pepper -- to taste
                        cayenne -- to taste
  1                     cucumber -- peeled,
                        seeded -- minced
  2                     scallions -- minced
     1/2                lemon -- juice of
  1                     lime -- juice of
  2               cups  freshly diced tomatoes
  2        tablespoons  wine vinegar
  1           teaspoon  tarragon
  1           teaspoon  basil
COMBINE & CHILL UNTIL VERY COLD:  (don't just toss it all in the 
blender; the texture is MUCH better if things are minced, not 
mashed).
Source:  "Posted on FareShare Gazette 6-2000 by Vicki
  <Anioakly@rocketmail.com>"
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* Exported from MasterCook *
       Gratinierte Hackpfannkuchen (Pan Cakes With Beef Au Gratin)
Recipe By     :Monika Eckert
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Cheese
                Main Dishes                     Tomatoes
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  flour
  1           teaspoon  baking powder
  4                     eggs
  1 5/8           cups  milk
  3                     green onion
  1              clove  garlic
  1                     chili pepper -- red
     7/8         pound  ground beef
     3/8           cup  oil
                        salt
                        pepper
  2                     tomatoes
  4 3/8         ounces  mozzarella cheese
  1           teaspoon  basil -- chopped
     1/2           cup  whipping cream
For the pancakes mix together flour, baking powder, eggs and milk. 
Let the mixture rest for 30 minutes.
Wash the green onions, cut the green part in rings the white part 
into cubes. Peel garlic and mash. Halve chili pepper, take out the 
seed, wash and chop.
In 2 tablespoons of hot oil fry the ground beef. Add onion, garlic 
and chili pepper, cook for 3 minutes. Flavor with salt and pepper.
Peel tomatoes and cut into cubes. Cut the mozzarella cheese in 
slices.  Heat the oven to 350 °F.
Bake four pancakes in 1 tablespoon oil each. Spread beef, tomatoes 
and basil on the pan cake. Roll up and place in a oven dish, add 
whipping cream and cover with mozzarella. Bake for ca. 30 minutes.
Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de>
S(MC formatting by):  "and Posted on FareShare 6-2000 by Monika 
<quax-mgm@t-online.de>"
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* Exported from MasterCook *
                            Greek Spanakopita
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Greek                           Vegetables
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                 lb  Spinach -- fresh
  7                     Eggs
     1/2            lb  Feta cheese
                        Onion -- chopped
                        Garlic clove -- minced
                        Salt -- pepper, oregano
                        Olive oil
  1                 lb  Filo dough
                        Butter
Wash spinach and place in large bowl. Sprinkle heavily with salt, 
and rub into the leaves as you tear them into small pieces. Then 
rinse salt off thoroughly, and drain. Beat eggs, crumble feta cheese, 
and add to spinach. Saute onion and garlic in olive oil until brown, 
add to spinach, season with pepper and oregano. Butter large oblong 
baking dish. Place one sheet of filo in pan, and brush with melted 
butter. Continue until only three or four sheets of filo are left, 
letting the edges of the sheets hang over the sides of the pan. Pour 
in the filling, and fold ends of pastry over it, brushing with more 
butter. Then put the remaining sheets on top, brushing with butter. 
Cut three or four steam vent slits in the top, down to the filling.
Bake at 375 for 50 minutes.
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NOTES : Formatted and Posted on FareShare 6-2000
by Art Guyer.
* Exported from MasterCook *
                            Greek Spinach Pie
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Greek                           Vegetables
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        the dough :
                        -----------
  3               cups  all purpose flour
  1                cup  warm water
  2                tbl  spoons oil
     1/2                spoon oregano
  1               dash  salt
Mix ingredients; knead for about 2-3 minutes; adding flour to until 
it doesn't stick to the hands; separate into 3 equal parts.
The filling :
------------
About one pound of thawed frozen spinach --  the chopped leaves kind
A couple of chopped green shallots (can replace with 1/3 white onion)
1/2 cup finely chopped parsley
1/3 pound feta cheese (optional)
salt, pepper, thyme
Mix ingredients.
The assembly :
-------------
Roll out the 3 dough balls -- so that each one is a bit bigger than 
your baking pan (8x12 in.)  --  the amount of dough, for that size 
will give you the right thickness.  Place the first layer on the 
greased pan, with ends hanging over pan rim - add half the filling.
Follow on with the second dough layer -- add the rest of the filling;
finish off with the last dough layer; fold the dough layers together.
Pluck a few holes, making sure you go through the second layer of 
dough.
Bake for 3/4 hour at around 400F.
Description:  "A light, low-fat dish, brilliant for lunch at work 
served hot, warm or cold."
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* Exported from MasterCook *
                 Grilled Loin of Pork W/Tart Cherry Sauce
Recipe By     :Recipe Page Newsletter, Feb '99
Serving Size  : 12    Preparation Time :0:15
Categories    : Cherries                      Main Dishes
                Pork                          Sauces, Gravies & Salsas
                Volume 3-6, June 2000           Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  boneless pork loin roast -- fat trimmed
                        Salt (optional)
  1                cup  dry red wine
     1/2           cup  orange juice
  3        tablespoons  chopped shallots or onions
  1              clove  garlic -- minced
     1/4      teaspoon  minced ginger root
     1/8      teaspoon  ground allspice
     1/8      teaspoon  pepper
  3        tablespoons  cornstarch
     1/3           cup  cold water
  1              pound  fresh or frozen cherries
     1/4           cup  NutraSweet Spoonful -- (1/4 to 1/3)
Lightly sprinkle the roast with salt and pepper; place on rack in 
roasting pan.  Insert meat thermometer so tip is in center of meat. 
Roast at 325 F. until thermometer registers 170 F., about 2 hours.
Heat the wine, orange juice, shallots, garlic, ginger root, allspice, 
and 18 tsp. pepper to boiling in medium saucepan, reduce heat to low 
and simmer, covered, for 10 minutes.  Heat to boiling once more.
Mix cornstarch and cold water, stir in boiling mixture. Boil until 
thickened, stirring constantly. Stir in cherries and cook over Low 
heat for 2-3 minutes. Remove from heat and cool for 2-3 minutes. 
Stir in NutraSweet Spoonfuls.
Slice pork and arrange on platter. Serve with Cherry Sauce.
Recipe Page Newsletter, Feb '99
Cost: $$, Prep Time 15 minutes.
Difficulty  Level: 2, Serves 12.
MC formatting and posted on FareShare 6-2000, by bobbi744@acd.net
                   - - - - - - - - - - - - - - - - - - -
NOTES : Suggested Menu: Clams Casino as appetizer, Roasted Potatoes 
with Caramelized Garlic as side dish and Almond Chocolate Crème Brule.
* Exported from MasterCook *
                          Grilled Onion Sandwich
Recipe By     :adapted from The 1000 Fabulous Sandwiches Book
Serving Size  : 6     Preparation Time :0:00
Categories    : Cheese                     Grilling and Outdoor Cooking
                Onions                     Sandwiches/Wraps
                Volume 3-6, June 2000      Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            slices  rye bread
  2               cups  chopped Vidalia onion
  1           teaspoon  salt
     1/4      teaspoon  pepper
     1/2           cup  sauterne
  12            slices  Swiss cheese
Place the chopped onion in a shallow dish; sprinkle with salt and 
pepper. Add the sauterne. Cover and let stand for at least 1 hour, 
stirring every 15 minutes.
To make the sandwiches: Place a slice of cheese on 6 of the bread 
slices. Place some marinated onion on the cheese and top with another 
slice of cheese. Place another slice of bread on top and press down a 
bit.
Grill the sandwiches on both sides either in a sandwich toaster or by 
placing in one of the wire holders and toast over the coals of a 
campfire.
Makes 6 sandwiches.
Adapted from The 1,000 Fabulous Sandwiches Cookbook by Doris
McFerran Townsend; Thomas Nelson & Sons; 1965; LC No. 65-16506.
Posted to FareShare 6-2000 by Hallie <buddy@connect.ab.ca>
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Per serving: 1018 Calories (kcal); 64g Total Fat; (57% calories 
from fat); 70g Protein; 39g Carbohydrate; 208mg Cholesterol; 
1367mg Sodium
Food Exchanges: 2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 
7 1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                 Grilled Salmon With Honey Mustard Glaze
Recipe By     :Gordon Restaurant, Chicago
Serving Size  : 1     Preparation Time :0:10
Categories    : Fish - Salmon              Grilling and Outdoor Cooking
                Main Dishes                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  salmon fillets -- brushed with oil
  2        tablespoons  honey
  2            pinches  Dry Coleman's Mustard
  2        tablespoons  water -- warm
  2          teaspoons  soy sauce
  1              pinch  salt -- to taste
  1              pinch  black pepper -- to taste
STEP ONE: Honey-Mustard Glaze
In a bowl, combine honey, mustard, water, and soy sauce. Salt and 
pepper to taste.
STEP TWO: Prepare the Salmon Fillets
Brush one six-ounce salmon fillet lightly with oil, season with salt 
and pepper.  Grill each side for 2-3 minutes. Turn the fish over 
carefully only once to mark the surface; cook to desired texture. 
Brush flesh side of fish with glaze before removing from grill. 
Serve at once.
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Suggested Wine: Calif. Chardonnay; Oregon Pinot Noir
* Exported from MasterCook *
                       Grilled Vegetables Al Fresco
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling and Outdoor Cooking    Main Dishes
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  red peppers
  2             medium  zucchini
  1              large  eggplant
                        ***SPICY MARINADE***
     2/3           cup  white wine vinegar
     1/2           cup  soy sauce
  2        tablespoons  minced ginger
  2        tablespoons  olive oil
  2        tablespoons  sesame oil
  2              large  garlic cloves -- minced
  2          teaspoons  TABASCO pepper sauce
Seed red peppers; cut each pepper into quarters. Cut each zucchini
lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-inch
thick rounds.
In 13 x 9-inch baking dish, combine Spicy Marinade ingredients. 
Place vegetable pieces in mixture; toss to mix well. Cover and 
refrigerate vegetables at least 2 hours and up to 24 hours, turning 
occasionally.
About 30 minutes before serving, preheat grill to medium heat, 
placing rack 5-6 inches above coals. Place red peppers, zucchini and 
eggplant slices on grill rack. Grill vegetables 4 minutes, turning 
once and brushing with marinade occasionally.
Or : Preheat oven broiler and broil vegetables 5-6 inches below 
broiler flame 4 minutes on each side.
From Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Submitted to FareShare 6-2000 by obbi744@acd.net
Source:  "Tabasco www.tabasco.com"
S(From):  "Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Submitted to FareShare 6-2000 by bobbi744@acd.net"
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