Recipes Included On This Page Cajun-style Tabasco(r) Wings Canapés with Lemon-Herb Glaze Cardamom Cookies Carrot Cakes With Lemon Mascarpone Icing (Individual) Cheddar Cheese Spread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cajun-style Tabasco(r) Wings Recipe By :Chile Pepper Magazine, February 2001 Serving Size : 4 Preparation Time :0:20 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Tabasco(r) sauce 2 1/2 pounds chicken wings (12 to 15 wings) 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 cup butter or margarine (1 stick) -- melted 1. Split wings at each joint and discard tips, pat dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy, drain. 2. While wings are cooking, combine Tabasco(r) sauce, onion powder, garlic powder, thyme and oregano with the melted butter and simmer for a couple of minutes to blend the flavors. 3. Dip fried wings in the sauce and coat completely. 4. Serve with celery and blue cheese dip. Yield: 24 to 30 individual pieces Heat Scale: Medium Description: "These 'buffalo' wings can take the chill off a winter day. Don't forget to leave the Tabasco(r) on the table so that you and your guests can add additional sauce to take the heat to new levels." S(MC Format by Art) Art**Recipe: Cajun-style Tabasco(r) Wings** Contributed to the FareShare Gazette by Art ; 17 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Canapés with Lemon-Herb Glaze Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --CANAPE COMBINATIONS-- Pumpernickel bread with cream cheese and sliced smoked salmon Buttered salty rye with sliced egg and caviar Salty rye with horseradish-chili sauce; tiny shrimp --LEMON-HERB GLAZE-- 1 2/3 c Water 1/8 t Peppercorns 1/2 Bay leaf 1/2 t Dried dill 1 pk (3-oz) lemon-flavored gelatin 1/2 t Salt 1 ds Cayenne pepper 3 tb Vinegar Place on a rack and top each canapé with 2 to 3 tablespoons Lemon-Herb Glaze. Lemon-Herb Glaze: Bring water to simmer; add pepper corns, bay leaf, and dried dill. Cover, and simmer for about 10 minutes. Strain. Dissolve gelatin, salt, and cayenne in the hot liquid. Add vinegar. Chill until slightly thickened. Spoon mixture over canapés. Cindy - Recipe Researcher http://forums.msn.com/cooking Contributed to the FareShare Gazette by Neris; 16 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipe: Canapés with Lemon-Herb Glaze** <neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 43g Carbohydrate; 0mg Cholesterol; 1088mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Cardamom Cookies Recipe By :The Granville Island Market Cookbook by Glick & McLeod Serving Size : 72 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark corn syrup -- (125 mL) or maple syrup 5 tablespoons dark brown sugar -- (75 mL) 1/2 cup unsalted butter -- (125 mL) 1/2 teaspoon baking soda -- (2 mL) 1 1/2 cups flour -- (375 mL) 1 pinch ground cloves 2 teaspoons ground cardamom -- (10 mL) 2 teaspoons grated lemon rind 1 3 ounces whole almonds -- (100 g) blanched and peeled Preparation time excluding 2 hours chilling time: 30 minutes. Ingredient note before you start: the original recipe called for 1 teaspoon of cloves and 1 1/2 teaspoons of cardamom. We are not that fond of cloves so I reduced it to a very small pinch. We do like cardamom so I increased it to 2 teaspoons from the 1 1/2 teaspoons originally called for. Heat the syrup, brown sugar and butter in a heavy saucepan until the sugar is thoroughly dissolved. Do not let the mixture boil. Remove from heat and set aside to cool. Sift the baking soda, flour and cloves together in a large bowl. Combine the ground cardamom and grated lemon peel; add to the flour mixture. Add the cooled syrup. Knead the dough well by pressing it down with the heel of your hand, turning it, folding it over and pressing again. Continue kneading for 5 to 10 minutes until the dough is smooth and shiny. Wrap in waxed paper and chill for at least 2 hours. Preheat oven to 400F (200C). Grease some cookie sheets. On a lightly floured working surface roll the dough 1/8-inch (.3-cm) thick. Cut into 2-inch (5-cm.) rounds with a cookie cutter or small glass. Place the cookies 1 inch (2.5 cm) apart on the prepared cookie sheets. Lightly press an almond into the center of each cookie. Bake for 5 to 6 minutes or until light gold in color. Cool on the cookie sheet. Makes 6 dozen cookies. These cookies will keep for several weeks in a tightly sealed tin. From The Granville Island Market Cookbook by Judie Glick & Fiona McLeod; 1985; Talonbooks, #201, 1019 East Cordova, Vancouver, B.C., Canada V6A 1M8 ISBN 0-88922-225-8 MC formatted by Hallie. Hallie**Cardamom Cookies** Contributed to the FareShare Gazette by Hallie; 15 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); 2g Total Fat; (44% calories from fat); 1g Protein; 5g Carbohydrate; 3mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2277 0 * Exported from MasterCook * Carrot Cakes With Lemon Mascarpone Icing (Individual) Recipe By :Dish It Out (Ep.#3-16); Food Network Canada Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil -- (250 ml) 4 eggs 2 teaspoons vanilla -- (10 ml) 1 1/2 cups sugar -- (375 ml) 3 tablespoons apple butter -- (45 ml) 2 cups all-purpose flour -- (500 ml) 1/2 teaspoon baking soda -- (2.5 ml) 1 1/2 teaspoons baking powder -- (7.5 ml) 1 teaspoon cinnamon -- (5 ml) 1 1/2 teaspoons pumpkin pie spice -- (7.5 ml) 1/2 cup chopped walnuts -- (125 ml) 1/2 cup grated unsweetened coconut -- (125 ml) 1 pound peeled and grated carrots -- (450 gm) **Icing** 3/4 cup Mascarpone cream cheese Finely grated zest of 1 lemon 2 tablespoons lemon juice -- (30 mL) 1/2 teaspoon vanilla extract -- (2 mL) 3/4 cup 35% cream -- (175 mL) 1/3 cup icing sugar -- (80 mL) Preheat oven to 350F. Butter and flour individual cake pans. (Will make 12 individual bundt cakes or 2x10" cakes). Combine wet ingredients and sugar in food processor. In a bowl, sift together dry ingredients. Add dry ingredients to food processor with wet and pulse several times to blend until smooth. Fold in nuts, coconut and carrots. Pour mixture into prepared pans and bake at 350 F. for about 25 to 35 minutes or until tester comes out clean. Cool on wire rack. (If making larger cakes, cooking time will be longer.) **Icing** In the stand mixer with the paddle attachment, combine all ingredients and beat on medium speed until smooth and well combined. Spoon dollop in the centre of each cake once cooled. Dish It Out; Individual Carrot Cakes With Lemon Mascarpone Icing (Ep.#3-16); Food Network Canada. http://www.foodtv.ca/recipes/dish_it_out/individual_carrot_cakes.htm MC formatted by Hallie. Hallie**Recipe: Individual Carrot Cakes With Lemon Mascarpone Icing Contributed to the FareShare Gazette by Hallie; 21 December, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 414 Calories (kcal); 23g Total Fat; (48% calories from fat); 5g Protein; 48g Carbohydrate; 62mg Cholesterol; 133mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates * Exported from MasterCook * Cheddar Cheese Spread Recipe By :"Backpacker's Cookbook" by Margaret Cross and Jean Fiske Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-12, December 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ** Package Together ** 1 C Cheddar Cheese Powder 1/2 C Powdered Milk -- * ** Package Separately ** 1 Tbsp Butter Or Margarine -- as needed 1/2 Tsp Onion Powder -- optional 1/2 Tsp Caraway Seed -- optional 1/8 Tsp Garlic Powder -- optional 1 Tbsp Bacon Bits -- optional 1/2 Tsp Paprika, Sweet -- optional 1/2 tsp Marjoram -- optional 1. Mix dry ingredients together ahead of time and store in an air- tight container. 2. To use, gradually add enough water to the mix to make a smooth paste, about 1/2 to 3/4 cup for all of the mix. 3. Add a small amount of butter of soft margarine to enrich and smooth the mixture. 4. Spread on crackers or bread, or use in cooking other dishes. Instant milk powder makes a lumpy spread. NOTES : This dry mix will keep for a long time on the trail. Prepare only as much as you need at a time. Contributed to the FareShare Gazette by Neris; 13 December, 2000. <http://fareshare.net> Neris**Appetizer Contest Recipes**<neris@home.com> - - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 30g Total Fat; (58% calories from fat); 20g Protein; 28g Carbohydrate; 93mg Cholesterol; 521mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

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