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FareShare Gazette Recipes --November 2000 - H's

 

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Harissa (Moroccan Hot Sauce)
Hidden Valley Ranch Original Recipe Taco Soup
Holiday Chocolate Fruitcake
Home-Style Inner Beauty Hot Sauce
Homemade Tabasco Sauce - RHP

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                    * Exported from MasterCook *
                       Harissa (Moroccan Hot Sauce)
Recipe By     :The New Doubleday Cookbook 1985 Ed.
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  cumin seeds
  2          teaspoons  coriander seeds
     1/2      teaspoon  cardamom seeds -- (dark inner seeds)
  4          teaspoons  chili pequins -- (whole dried pods)
  10                    whole cloves
     1/2      teaspoon  black peppercorns
     1/2      teaspoon  cayenne pepper
  1           teaspoon  salt
  2             cloves  garlic(large)
     1/4           cup  olive oil
Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns 
in a small saucepan, set over moderately high heat, and toast spices 3-4 
minutes, shaking pan  frequently. Note: cumin seeds will turn bitter if 
browned.  Cool spices 2-3 minutes,  transfer to a mortar, and crush 
thoroughly with a pestle.  Add cayenne, salt and garlic and crush all to 
paste. Transfer to a small jar, add oil, cover tight and store at room
temperature.  Sauce  will keep several weeks. Use sparingly to flavor 
hot sauce for couscous, meatballs, and meat  loaves.  Replenish oil each 
time so that the spice mixture is covered at all times by about 1/3 in  
oil.
NOTES : When making harissa, you may substitute crushed or ground spices 
for the whole and omit roasting them, but the flavor of the harissa will 
not be as intense.
Mcformatted by Jazzbel@batelnet.bs
Contributed to the FareShare Gazette by Neris; 17 November, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 711 Calories (kcal); 68g Total Fat; (75% calories from 
fat); 5g Protein; 45g Carbohydrate; 0mg Cholesterol; 2295mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 
/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
              Hidden Valley Ranch Original Recipe Taco Soup
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  white hominy (drained)
  1                can  yellow hominy (drained)
  1                can  pinto beans
  1                can  Rotel
  1              pound  hamburger meat -- browned
  1            package  taco seasoning
  1            package  Hidden Valley Ranch Original Recipe mix
                        (dry package)
  1              small  onion (chopped and cooked with meat)
  2               cans  stewed tomatoes
Mix all ingredients together, simmer, then serve with cheese, sour 
cream, and tortilla chips.
S(MC Format by Art)
Contributed to the FareShare Gazette by Art; 10 November, 2000.
<http://fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 799 Calories (kcal); 3g Total Fat; (3% calories from fat); 
45g Protein; 157g Carbohydrate; 0mg Cholesterol; 152mg Sodium
Food Exchanges: 8 Grain(Starch); 2 Lean Meat; 6 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                       Holiday Chocolate Fruitcake
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  Cream cheese -- softened
     1/2           cup  Butter or margarine -- softened
  1                cup  Sugar
  3                     Eggs
  2 1/4           cups  All-purpose flour -- divided
     1/4           cup  Cocoa
  1           teaspoon  Baking powder
     1/2      teaspoon  Salt
     1/2           cup  Orange juice
  1 1/2           cups  Red candied cherries -- coarsely chopped
  1                cup  Golden raisins
  1                cup  Pecan pieces
  1         tablespoon  Brandy
                        Or 2 tsp brandy extract
  1           teaspoon  Rum extract
Recipe by: GARY BRAMMER   (BBFT81A)
Heat oven to 300 degrees F. Grease and flour 10-inch tube pan. In large 
mixer bowl, beat cream cheese, butter and sugar until blended. Add eggs, 
1 at a time, beating until light and fluffy.
Stir together 2 cups flour, cocoa, baking powder and salt; add to cream 
cheese mixture, alternately with orange juice, beating well.
In a small bowl, toss remaining 1/4 cup flour with cherries, raisins and 
pecans; stir into cocoa mixture with brandy until blended. Bake 1 hour 
and 30 to 35 minutes, or   until a toothpick inserted in center comes 
out clean. Cool 15 minutes; remove from pan to wire rack. Cool 
completely. Cover; store in refrigerator. Garnish as desired.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 20 November, 2000.
<http://fareshare.net>
             - - - - - - - - - - - - - - - - - - - 
Per serving: 4244 Calories (kcal); 191g Total Fat; (39% calories from 
fat); 74g Protein; 579g Carbohydrate; 1058mg Cholesterol; 3360mg Sodium
Food Exchanges: 15 Grain(Starch); 5 Lean Meat; 0 Vegetable; 9 1/2 Fruit; 
34 1/2 Fat; 13 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                    Home-Style Inner Beauty Hot Sauce
Recipe By     :Big Flavors Of The Hot Sun by Schlesinger & Willoughby
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    fresh Habanero chiles -- roughly chopped
  1                     ripe mango -- peel,
                        pit -- mash
  1                cup  cheap yellow prepared mustard
     1/4           cup  brown sugar -- packed
     1/4           cup  white vinegar
  1         tablespoon  prepared curry powder
  1         tablespoon  ground cumin
  1         tablespoon  chili powder
                        salt and freshly cracked black 
                         pepper -- to taste
This style of hot sauce, widely used in the West Indies, is basically 
Habanero peppers (also known as Scotch Bonnets), fruit, and yellow 
mustard, with a few other ingredients thrown in. Use this recipe as a 
guideline.
Habaneros are at the top of the chile pepper heat scale, so feel free to 
substitute other peppers of your choice.
Funnel the sauce into an old pint liquor bottle, then let your 
imagination run free as to what whopper you can lay on your guests 
regarding its origins. If you're having trouble, here's a start:
"One day in Jamaica I was in this dingy bar and met this old guy who..."
and you take it from there.
Mix all the ingredients together and stand back. This will keep, covered 
and  refrigerated, until the year 2018. Be careful, though: If it 
spills, it will eat a hole in your refrigerator. If you ever want to 
dispose of it, call the local toxic waste specialists.
WARNING : Hottest sauce in North America. Use this to enhance dull and 
boring food. Keep away from pets, open flames, unsupervised children, 
and bad advice. This is not a toy. This is serious. Stand up straight, 
sit right, and stop mumbling.
Be careful not to rub your nose, eyes, or mouth while working with 
habaneros. You may actually want to wear rubber gloves while chopping 
and mixing -- these babies are powerful.
NOTES : From: Big Flavors Of The Hot Sun by Chris Schlesinger and John 
Willoughby. ISBN 0-688-11842-9
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 17 November, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 191 Calories (kcal); 3g Total Fat; (10% calories from fat); 
2g Protein; 46g Carbohydrate; 0mg Cholesterol; 101mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 2 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                       Homemade Tabasco Sauce - RHP
Recipe By     :Red Hot Peppers by Jean Andrew
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             Large  Tabasco chiles -- stemmed
  1                     garlic clove -- peeled
     1/2           cup  Herbed Chilli Vinegar -- see recipe
     1/2      teaspoon  salt
     1/2      teaspoon  sugar
In a small, nonreactive saucepan, boil the chillies and garlic in the 
vinegar until tender. Place in a blender with the salt and sugar and 
puree. Run through a metal sieve if necessary. Dilute this paste with 
more vinegar until it is the consistency of rich cream. Pour into a 
nonreactive saucepan, bring to a boil, then pour into hot, sterilized 
bottle to within 1/2-inch of the rim and run a sterilized knife around 
the inside of the bottle to release air bubbles. Wipe the rim clean and 
seal with a scalded top. Store in the refrigerator once opened.
From Red Hot Peppers by Jean Andrew, 1993 MacMillan Publishing, Inc. 
ISBN 0-02-502251-2
Typos by Jeff Pruett
<http://www.culinary.com/foodtext/saucesan/1171.shtml>
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 18 November, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from 
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1066mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates

 

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