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FareShare Gazette Recipes --January 2001 - B's (Page 2)

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Recipes Included On This Page

Beer-Batter Mushrooms
Biga
Bluefish with Fresh Tomato Coulis
Bobbie's Ham And Noodle Crockpot Dish
Butterscotch

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                      * Exported from MasterCook *
                          Beer-Batter Mushrooms
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Mushrooms
  1                Pkg  batter mix
  1                  c  Beer
Wash mushrooms and trim stems, but do not completely remove all of the 
stem. Heat oil in a deep fryer, such as a "Fry-Daddy" or deep skillet 
with enough oil to cover.
Use either commercial "Mushroom Batter" mix or a mix like Bisquik for 
the batter. Mix the batter according to package directions, except use 
beer as liquid instead of water or milk.
Deep-fat fry the 'shrooms, until golden brown and drain on paper towels.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.   
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 205 Calories (kcal); 2g Total Fat; (8% calories from fat); 
10g Protein; 29g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                                   Biga
Recipe By     :Vicki Caparulo
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4      teaspoon  yeast
     1/4           cup  warm water
     3/4           cup  warm water
  1         tablespoon  warm water
  1           teaspoon  warm water
  2 1/2           cups  flour
Place yeast in large work bowl of stand mixer, 1/4 cup warm water and 
stir. When mixture is creamy after three or four minutes, add remaining 
water and flour, about 1/2 cup at a time. Mix at medium speed with the 
paddle, mix until well blended, dough will be stiff.
Cover bowl with plastic wrap and set in warm place 12 to 18 hours to 
ferment. Dough will triple in value and come back down again.
Divide Biga into 4 ounce pieces, cover with plastic wrap and store in 
refrigerator if you are going to use it with two days, otherwise, 
freeze.
To use, defrost in refrigerator, then bring to room temperature before 
using.
There are so many variations on Italian Bread, but one that starts with 
a biga is always a hit: Learned to make this one at New England Culinary 
Institute. Jennie
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
5 January, 2001.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 1140 Calories (kcal); 3g Total Fat; (2% calories from fat); 
33g Protein; 239g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                    Bluefish with Fresh Tomato Coulis
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  coarsely chopped tomato
     1/4      teaspoon  salt
  3        tablespoons  red wine vinegar
  2        tablespoons  chopped fresh cilantro
  1         tablespoon  minced shallot
  1         tablespoon  olive oil
  1              small  garlic clove -- crushed
  6                     (6-ounce) bluefish fillets
                        Cooking spray
  2          teaspoons  grated lemon rind
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
Place chopped tomato in a colander; sprinkle with 1/4 teaspoon salt, and 
toss tomatoes gently. Let tomatoes drain for 30 minutes.
Combine tomato, vinegar, and next 4 ingredients (vinegar through garlic) 
in a bowl; stir well. Let stand at room temperature 30 minutes.
Place fish on a jelly-roll pan coated with cooking spray, and sprinkle 
grated lemon rind, 1/4 teaspoon salt, and pepper over fish. Broil 8 
minutes or until fish flakes easily when tested with a fork. Serve with 
tomato coulis.
Serving Size: 1 fish fillet and 1/4 cup tomato mixture
Source :  "Cooking Light, September 1996"
Suggested Wine: Pinot Gris
NOTES : Any white fish, such as red snapper, grouper, or orange roughy, 
can be easily substituted to pair with the pungent herb cilantro in this 
fresh tomato topping.
Contributed to the FareShare Gazette by Art; 
19 January, 2001.
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 24 Calories (kcal); 2g Total Fat; (81% calories from fat); 
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                  Bobbie's Ham And Noodle Crockpot Dish
Recipe By     :Bobbie Banghart original
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  cream of chicken soup -- or light
  2 1/2           cups  cooked ham -- cubed [2 1/2 to 3
                        cups]
  2 1/4           cups  noodles -- uncooked
  1         tablespoon  pimiento
  1                cup  shredded Cheddar cheese
  2               cups  broccoli
Add soup and ham to crockpot, sprayed with Pam. Cook noodles 5-6 minutes 
in boiling salted water. Drain noodles and add to crockpot. Add 
pimiento, and cheese. Cook broccoli (5 minutes for any stems, 4 minutes 
for flowerets. Add to crockpot. Add cheese. Cook on High for about 2 
hours or 4 hours on Low.
Variations:
1. Can add peas instead of broccoli.
2. Can substitute 1/4 cup green pepper and 8 ounce can whole kernel corn 
for broccoli.
3. Can use broccoli and substitute 1 cup instant white rice for noodles, 
omit pimiento, adding 1/2 cup each celery and onion, chopped and 8 ounce 
can water chestnuts, sliced, drained.
4. Can substitute 8 ounce jar process cheese spread or 8 ounce block 
process cheese for shredded Cheddar cheese (Reduce soup to one can).
Source : "Compilation of several recipes"
S(MC formatting by): "bobbi744@acd.net"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
12 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 209 Calories (kcal); 11g Total Fat; (49% calories from 
fat); 14g Protein; 12g Carbohydrate; 51mg Cholesterol; 897mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 
Fruit; 1 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                               Butterscotch
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
     1/3           cup  water
     2/3           cup  liquid glucose
  125                g  (4 oz) butter
  1                tsp  lemon essence
     1/2           tsp  salt
Combine sugar, water and glucose in a heavy saucepan, stir over low heat 
until sugar has dissolved, bring to the boil, reduce heat until very low 
(mixture will still boil), boil 8-10 minutes or to 150c(300f)on sweets 
thermometer (mixture should be a light golden brown).
Remove from heat, add remaining ingredients, stir until well blended. 
Pour into lightly greased 18cm x 28cm (7" x 11")lamington tin.
Mark into squares while still hot.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 1548 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 400g Carbohydrate; 0mg Cholesterol; 1072mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 27 Other Carbohydrates

 

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