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FareShare Gazette Recipes -- August 2000 - C's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Carrot Rice Bake
Carrot Soup With Thyme and Fennel
Carrot Vichyssoise
Carrot-Ambrosia Salad
Carrot-Parsnip Tart
Carrots - Sweet & Sour
Chicken on a Throne
Chilled Orange Carrot Soup
Chipotle Shrimp

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* Exported from MasterCook *
                             Carrot Rice Bake
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  shredded carrots (1 lb.)
  1 1/2           cups  water
     2/3           cup  long grain rice
     1/2      teaspoon  salt
  2               cups  shredded American cheese -- (8 oz.)
  1                cup  milk
  2                     beaten eggs
  2        tablespoons  minced dried onion
     1/4      teaspoon  pepper
In a saucepan, combine carrots, water, rice, and salt. Bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until rice is 
done. Do not drain!  Stir in 1 1/2 cups of the cheese, milk, eggs, 
onion, and pepper.
Turn into a 10 x 6 x 2-inch baking dish.  Bake, uncovered, at 350 F. 
for 20 to 25 minutes.  Top with remaining cheese and return to oven 
about 2 minutes more.
Contributed to FareShare on 8-14-2000 by Sandy West.
FareShare Gazette; 14 August, 2000
                        - - - - - - - - - - - - - - - - - - - 
Per serving: 167 Calories (kcal); 13g Total Fat; (70% calories from 
fat); 10g Protein; 3g Carbohydrate; 41mg Cholesterol; 738mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 
2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                    Carrot Soup With Thyme and Fennel
Recipe By     :Bon Appetit March 1999
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- 1/2 stick
  4             medium  carrot -- chopped
     3/4           cup  onion -- chopped
     3/4           cup  leek -- chopped
  2             cloves  garlic -- chopped
     1/2      teaspoon  thyme -- fresh chopped
     1/4      teaspoon  fennel seed
  5               cups  nonfat chicken broth
                        additional chopped fresh thyme
Melt 1/4 cup butter. Add carrots, onion, leek, garlic, 1/2 teaspoon 
thyme and fennel seeds; stir to coat. Cover, cook until onion is 
translucent stirring occasionally, about 15 minutes. Add 5 cups broth. 
Simmer; Cover partially; simmer until carrots are very tender, about 40 
minutes. Cool slightly.
Process in batches. Thin to desired consistency with more broth. 
Season with salt and pepper.
Can be made 1 day ahead.
Posted on FareShare 7-2000 by bobbi744@acd.net
Per serving: 280 Calories (kcal); 23g Total Fat; (63% calories from 
fat); 15g Protein; 15g Carbohydrate; 62mg Cholesterol; 888mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 
0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
NOTES : I would saute fresh fennel with the onion.
FareShare Gazette; 1 August, 2000
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 280 Calories (kcal); 23g Total Fat; (63% calories from 
fat); 15g Protein; 15g Carbohydrate; 62mg Cholesterol; 888mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 
0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                            Carrot Vichyssoise
Recipe By     :Gourmet Magazine, Oct.'93/Cyberealm
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Carrots -- peeled & chopped
  2              large  White part of Leeks -- chopped
  1              pound  Boiling Potatoes -- chopped
  7               cups  Chicken Stock
  1           teaspoon  Ginger -- minced
     3/4      teaspoon  Cinnamon
     1/4      teaspoon  Ground Allspice
  1                cup  Heavy Cream
In a large saucepan simmer the carrots, leeks and potatoes in the broth
with the ginger, cinnamon, allspice, salt and pepper to taste, covered, 
for 30 minutes, or until the vegetables are very tender. In a blender 
or food processor puree the soup in small batches, transferring it to a 
large bowl, stir in the cream, and chill for at least 4 hours up to 
overnight. Season with salt and pepper and serve cold.
Posted to FareShare 7-2000 by bobbi744@acd.net
Source: Gourmet Magazine, October 1993
FareShare Gazette; 1 August, 2000
           - - - - - - - - - - - - - - - - - - - 
Per serving: 190 Calories (kcal); 11g Total Fat; (55% calories from 
fat); 3g Protein; 17g Carbohydrate; 41mg Cholesterol; 1911mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 
2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                          Carrot-Ambrosia Salad
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  carrots -- shredded
  1             carton  commercial sour cream -- (8 oz)
  1                can  crushed pineapple -- (20 oz) drained
     3/4           cup  golden raisins
  2        tablespoons  honey
     3/4           cup  flaked coconut
     3/4           cup  miniature marshmallows
Combine all ingredients, tossing well.  Chill.  Yield:  6 to 8 servings
Posted To Recipelu Sheryl Donner  3/19/99
Posted to FareShare by Sandy West
FareShare Gazette; 18 August, 2000
                        - - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook *
                           Carrot-Parsnip Tart
Recipe By     :Best Of Favorite Recipes: Country Cooking.
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  carrots -- coarsely chopped
  1              small  parsnip -- coarsely chopped
  1 1/4      teaspoons  salt
  3              large  eggs
     1/2           cup  soft bread crumbs
  3        tablespoons  butter
  2        tablespoons  lemon juice
  1              pinch  white pepper
  1                     unbaked 8-inch pie shell
  3        tablespoons  packed brown sugar -- if desired
                        Carrot and parsnip slices and
                        parsley spring for garnish
1. Combine carrots, parsnip and 3/4 tsp of the salt in medium saucepan, 
add water to cover. Cook, covered, until tender, 20-25 minutes; drain 
well.
2. Combine cooked vegetables, remaining 1/2 tsp salt, the eggs, bread 
crumbs, butter, lemon juice and pepper in food processor or blender 
container; process until smooth. Pour into pie shell.
3. Bake in preheated 375 F oven 15 minutes. Sprinkle top of pie with 
sugar; continue baking until knife inserted near center is withdrawn 
clean, about 15 minutes longer. Cool on wire rack 10 minutes before 
serving. Garnish with carrot and parsnip slices and parsley.
Source : Best Of Favorite Recipes: Country Cooking. December 1988.
An excellent side dish to serve with cold sliced roast beef or lean 
ham.
Contributed to FareShare by Mtmolle329.
FareShare Gazette; 28 August, 2000
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 170 Calories (kcal); 8g Total Fat; (42% calories from fat); 
4g Protein; 21g Carbohydrate; 109mg Cholesterol; 574mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 
1 1/2 Fat; 1/2 Other Carbohydrates
* Exported from MasterCook *
                          Carrots - Sweet & Sour
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  carrots -- thinly peeled & cook
     3/4           cup  cider vinegar
     1/2           cup  carrot liquefied
     3/4           cup  sugar
     1/4           cup  onion flakes
  1           teaspoon  parsley
     3/4      teaspoon  pickling spice
Peel carrots, cut half cross wise, simmer in small amount of boiling
salted water.  Cool sufficiently to cut in julienne sticks.
In sauce pan combine vinegar, carrot juice, sugar, onion and parsley
flakes and loose pickling spices.  Simmer to flavor, then add drained
cooked carrots. Cool refrigerate with a cover over night or 8 hours to
marinate. Reheat slightly in liquid to serve. Keep any leftovers
refrigerated. Tasty served cool too.
Serves 6 to 8
Contributed to FareShare by Sandy.
FareShare Gazette; 1 August, 2000
               - - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook *
                           Chicken on a Throne
Recipe By     :Smoke and Spice
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Wild Willy's Number One-derful Rub
  6        Tablespoons  Paprika
  2        Tablespoons  Ground Black Pepper
  2        Tablespoons  Salt
  2        Tablespoons  Sugar
  1         Tablespoon  Chili Powder
  1         Tablespoon  Garlic Powder
  1         Tablespoon  Onion Powder
  1           Teaspoon  Cayenne Pepper
                        ---
                        Injection Liquid:
  12            Ounces  Beer
     1/4           Cup  Oil, preferably canola or corn
     1/4           Cup  Cider or White Vinegar
  2          Teaspoons  Wild Willy's Number One-derful Rub
                        ---
  2        3 1/2 Pound  Whole Chickens
                        ---
                        Throne Mop:
  12            Ounces  Beer
  1                Cup  Chicken Stock
     1/2           Cup  Water
     1/4           Cup  Oil, preferably canola or corn
  1         Tablespoon  Wild Willy's Number One-derful Rub
                        ---
 2       12 Ounce Cans  Beer (no bottles please)
     1/2        Medium  Onion -- Chopped
     1/4           Cup  Cider or White Vinegar
  4             Cloves  Garlic -- Minced
The night before you plan to barbecue, combine the rub ingredients in a 
small bowl. In another bowl, combine the ingredients for the injection 
liquid. Remove the organs from the cavity of the chickens.
With a kitchen syringe, inject about 1/2 cup of the injection liquid 
deep into the breast and legs of each chicken in several spots. Massage 
the chickens thoroughly, inside and out, with the remaining injection 
liquid, working it as far as possible under the skin without tearing 
the skin. 
Cover the chickens well with the dry rub, again massaging inside and 
out and over and under the skin. Reserve at least 1 Tablespoon of the 
rub if you are planning to baste the chickens. Place the chickens in a 
plastic bag and refrigerate them.
Prepare the smoker for barbecuing, bringing the temperature to 200 to 
220 degrees F.
Remove the chickens from the refrigerator and let them sit at room 
temperature for about 30 minutes.
While you wait, open the 2 beer cans and drink half--and only half-- of 
each beer. With a can opener, remove the tops of the half-empty beer 
cans. Place half of the onion, vinegar, garlic, and reserved rub in 
each can. Insert the replenished beer cans into the cavities of the 
chickens, balancing the birds so that they rest upright with their legs 
bent forward. The cans should sit flat on the grill or on a cooking 
tray, holding the chickens at attention while their insides are 
steaming and their outsides are smoking.
Transfer the chickens to the smoker. Cook for 3 1/2 to 4 hours, mopping 
every 30 minutes in a wood burning pit, or as appropriate in your style 
of smoker. When the chickens are done, their legs will move freely and 
the internal temperature should be 180 to 185 degrees F.
Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the 
chickens and serve.
NOTES : This is an established barbecue classic, maybe the best way of 
cooking a whole chicken ever invented in America 
Contributed to FareShare by Michael.
FareShare Gazette; 6 August, 2000

  - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *
                        Chilled Orange Carrot Soup
Recipe By     :Bon Appétit, July 1977
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
     1/2      teaspoon  fresh minced ginger
  1              pound  (about 6) thinly sliced carrots
     1/2           cup  sliced leeks -- white part only
  3               cups  chicken broth
  1 1/2           cups  fresh orange juice
                        salt and white pepper
                        orange slices
                        grated raw carrot and chopped fresh mint
Melt butter in a large saucepan. Add minced ginger, carrots and leeks 
and sauté until leeks are soft.  Add 2 cups of chicken broth, cover and 
simmer until carrots are cooked through, about 30 to 40 minutes. Whirl 
mixture in blender, return to saucepan and stir in remaining chicken
broth and enough orange juice to produce desired consistency. Season 
to taste with salt and white pepper. Chill.
Top each serving with an orange slice and garnish with grated raw 
carrot and chopped fresh mint.
Copyright :  "Bon Appétit Publishing Corp."
NOTES : Scanned and formatted using MC Tagit by KES.
Contributed to FareShare by Sandy.
FareShare Gazette; 6 August, 2000
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 81 Calories (kcal); 5g Total Fat; (51% calories from fat); 
3g Protein; 7g Carbohydrate; 10mg Cholesterol; 421mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
1 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                             Chipotle Shrimp
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  large shrimp -- shelled
  1             medium  onion -- chopped
  2             cloves  garlic -- minced
  2                     canned chipotles in adobo sauce -- minced
  1                cup  orange juice
  1                     roma tomato -- chopped
     1/2           cup  fresh cilantro -- minced
Saute garlic and onion until soft. Add chipotles, tomato and orange 
juice. Cook until mixture begins to reduce. Add shrimp and cilantro. 
Cook until shrimp is done, about 5 minutes. 
Serving Ideas : Serve over basmati rice.
NOTES : Formatted in MasterCook by Art
Contributed to FareShare by Art.
FareShare Gazette; 21 August, 2000
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 288 Calories (kcal); 4g Total Fat; (13% calories from 
fat); 47g Protein; 13g Carbohydrate; 345mg Cholesterol; 342mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 
1/2 Fruit; 0 Fat; 0 Other Carbohydrates

 

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