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FareShare Gazette Recipes-- August 2000 - R's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Red Curry Carrot Soup
Rhubarb Zucchini Pie
Ricotta Cheese Filling for Ravioli
Rindergulasch (Beef Goulash)

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* Exported from MasterCook *
                          Red Curry Carrot Soup
Recipe By     :Food and Wine 6/99
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  canola oil
  6              large  carrots, -- peeled
  2             slices  fresh ginger
  1             medium  onion, -- finely chopped
  4               cups  chicken stock
  2               cups  water
     1/3           cup  unsweetened coconut milk
     3/4      teaspoon  red curry paste
                        Salt and freshly ground pepper
  1                     scallion, -- cut into matchsticks
  1         tablespoon  cilantro leaves
  1         tablespoon  basil, -- chopped
Cut four carrots into thick slices, cut two into matchsticks.
Heat the oil in a large saucepan. Add the thickly sliced carrots and 
ginger and cook over moderately high heat, stirring, until the 
carrots are crisp tender and lightly browned, 6 to 7 minutes. Add 
the onion and cook until softened but not browned, about 2 minutes. 
Add the chicken stock, water, coconut milk and curry paste to the 
saucepan and bring to a boil. Simmer over moderate heat until the 
carrots are tender, about 25 minutes.
Strain the cooking liquid into another saucepan, reserving the solids, 
discard the ginger.
Transfer the carrots to a blender and puree with 1 cup of the cooking 
liquid until very smooth. Return the puree to the cooking liquid, add 
the carrot matchsticks and cook until tender, about 3 minutes. Season 
with salt and pepper.
Ladle the soup into bowls, sprinkle with the scallion, cilantro and 
basil and serve.
This is the BEST carrot soup ever - served either hot or cold you 
will find it unforgettable.  Jennie
Contributed to FareShare by Jennie.
Suggested Wine: Dry Riesling or Chenin Blanc
FareShare Gazette; 2 August, 2000
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 40 Calories (kcal); 2g Total Fat; (68% calories from fat); 
1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1435mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                           Rhubarb Zucchini Pie
Recipe By     :The Zucchini Cookbook by Paula Simmons; 1974 ed.
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  diced zucchini
  1                cup  diced rhubarb
  1 1/4           cups  sugar
  1 1/2      teaspoons  apple pie spices
  1              pinch  salt
     1/4           cup  flour
     1/4           cup  apple juice, frozen concentrate -- thawed
  2                     eggs -- beaten
                        Pastry for 2-crust 9-inch pie
                        Extra sugar for sprinkling
Preheat oven to 400F.
Combine all ingredients except pastry and extra sugar.  Pour into 
unbaked pastry shell. Cover with top crust and cut slits for the steam 
to escape. Sprinkle the crust lightly with the extra sugar.
Bake at 400F for 20 minutes then reduce heat to 350F and bake until 
golden brown and cooked.
From The Zucchini Cookbook by Paula Simmons; 1974 edition; 
ISBN 0-914718-10-X
MC formatted and contributed to FareShare by Hallie.
FareShare Gazette; 19 August, 2000
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 169 Calories (kcal); 1g Total Fat; (6% calories from fat); 
2g Protein; 39g Carbohydrate; 47mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
0 Fat; 2 Other Carbohydrates
* Exported from MasterCook *
                    Ricotta Cheese Filling for Ravioli
Recipe By     :Grandma DeMaio
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ricotta cheese -- (about 2 cups)
     1/3           cup  Parmesan cheese -- freshly grated
     1/3           cup  Romano cheese -- freshly grated *
     1/4           cup  fresh parsley -- chopped
  1              pinch  nutmeg -- freshly grated
                        salt -- to taste
                        freshly ground white pepper -- to taste
  3              large  eggs
*  You can use any combination of Romano and/or Parmesan cheese, 
   freshly grated.
Combine the ricotta, Parmesan and/or Romano cheeses, parsley, nutmeg, 
salt and pepper. Use a ravioli cutter to cut and seal each ravioli, 
making sure to press out air.
TO COOK:  Cook the ravioli a few at a time in a pot of boiling salted 
water. Remove when the ravioli rise to the surface; drain. Toss with a 
little melted butter or olive oil.
TO SERVE:  Place several ravioli on each plate and top with a rich 
Marinara Sauce. Sprinkle with a little Parmesan or Romano cheese and 
serve immediately.
All the recipes are from Joe's grandmother, who was born in Como, Italy. 
These are all very authentic. I watched her make the spaghetti sauce, 
ricotta filling and sausage many times! Enjoy!
Contributed to FareShare by Mary.
FareShare Gazette; 21 August, 2000
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 1258 Calories (kcal); 90g Total Fat; (64% calories from 
fat); 91g Protein; 19g Carbohydrate; 850mg Cholesterol; 1501mg Sodium
Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 
10 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
                       Rindergulasch (Beef Goulash)
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-8, August 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  vegetable oil
  1              pound  round steak -- cubed
  3                     onions -- medium, chopped
     1/2    tablespoon  salt
     1/4    tablespoon  pepper
     1/2    tablespoon  garlic salt
  1         tablespoon  paprika
     1/4    tablespoon  sugar
  2               cups  water -- hot
  1         tablespoon  unbleached flour
     1/4           cup  water -- cold
     1/2           cup  cream -- heavy
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and 
brown well, approximately 10 minutes. Stir in onions; cook until soft. 
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend 
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be 
sure to break up all lumps. Add to meat about 7 minutes before the end 
of the cooking time. Stir constantly until sauce is thickened and 
bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.
"posted to recipelu list" GramWag/Carol Ann
By Diane Geary <diane@keyway.net> on Apr 11, 1998.
Posted to FareShare by Sandy West
FareShare Gazette; 21 August, 2000
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 428 Calories (kcal); 32g Total Fat; (66% calories from fat); 
24g Protein; 12g Carbohydrate; 93mg Cholesterol; 1643mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 
4 1/2 Fat; 0 Other Carbohydrates

 

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