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FareShare Gazette Recipes --January 2001 - O's

 

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Oeufs En Cocotte
Onion Pie with Roquefort, Prosciutto and Walnuts
Oriental Turkey Noodle Slaw
Oven Baked Stew

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                    * Exported from MasterCook *
                             Oeufs En Cocotte
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       Small handful  chopped bacon
                        A few snipped chives
  2                     fresh eggs
  1         tablespoon  cream
                        freshly ground black pepper
  1       small handful  grated tasty cheddar cheese
Preheat oven to 180C, butter a ramekin dish or small ovenproof dish. 
Scatter the bacon pieces and snipped chives in the bottom, then carefully 
break in the eggs. Add the cream, grind over a little pepper, then scatter 
over the cheese.
Place ramekin dish in a bain-marie (a baking tray of warm water) cover 
with greased foil and bake for 12 minutes. Check to see if cooked  the 
whites should be set. Return for another 2 to 3 minutes if not, but be 
careful not to let the eggs become leathery. Serve at once with crisp 
wholemeal toast, garnished with chives.
Tip: You can also add some spinach to the dish. Use a tablespoon or two of 
frozen spinach, defrost it and wring out well before proceeding. Add it 
along with the bacon pieces and chives.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 36 Calories (kcal); 4g Total Fat; (90% calories from fat); 
trace Protein; 1g Carbohydrate; 13mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
            Onion Pie with Roquefort, Prosciutto and Walnuts*
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  2                     white onions, very thinly sliced
     1/4           cup  (2 fl oz/60 ml) water
  3                 oz  (90 g) Roquefort cheese, crumbled into
                        small pieces
                        Salt and freshly ground pepper
     1/2           cup  (2 oz/60 g) walnuts, coarsely chopped
  1         tablespoon  unsalted butter, melted
  2                     puff pastry sheets, each 11 by 15 inches
                        (28 by 37.5 cm), fresh or thawed frozen
  1                     egg, lightly beaten
  4             slices  prosciutto, about 1 oz (30 g) each
*Pithiviers de Roquefort au Jambon et aux Noix
Place a baking sheet with sides in a freezer.
In a sauté pan over medium-high heat, warm the olive oil. Add the onions 
and sauté until golden brown, about 10 minutes. Add the water and continue 
to sauté until all the moisture evaporates, about another 5 minutes. Add 
the Roquefort cheese and continue cooking, stirring occasionally, until 
melted, about 5 minutes longer. Season only lightly with salt, if needed, 
and add pepper to taste. Stir in the walnuts, then spread the mixture out 
onto the chilled sheet pan. Place in the freezer until the onions cool 
down completely, about 10 minutes.
Preheat an oven to 450°F (230°C). Brush a baking sheet evenly with the 
melted butter.
Place the puff pastry on a cutting board. Using the rim of a small plate 
about 5 inches (13 cm) in diameter as a guide, cut the pastry into 8 
rounds. Discard the pastry scraps.
Place 4 of the rounds on the prepared baking sheet. Brush their outer rims 
and tops with the beaten egg. Evenly distribute the cooled onion mixture 
onto the middle of each of the 4 rounds, leaving 1 inch (2.5 cm) uncovered 
around the edges. Place 1 prosciutto slice on top of each mound of the 
onion mixture. Cover each round with a second pastry round, making sure to 
pinch down firmly around the edges to seal in the filling. Brush the top 
of each "pie" with more of the beaten egg. Using a small, sharp knife, 
pierce the top of each pie once with a small slit.
Bake until golden brown, about 20 minutes. Remove from the oven and serve 
immediately.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 60 Calories (kcal); 7g Total Fat; (100% calories from fat); 
0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                       Oriental Turkey Noodle Slaw
Recipe By     :Barbara Barnes in The Calgary Herald; 24 December 2000
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  water -- (125 mL)
     1/4           cup  oil -- (50 mL)
     1/4           cup  fresh lemon juice -- (50 mL)
  1         tablespoon  rice vinegar -- (15 mL)
  1         tablespoon  soy sauce -- (15 mL)
  1         tablespoon  sugar -- (15 mL)
     1/4      teaspoon  crushed red pepper -- (1 mL)
  1            package  instant noodles with seasoning packet 
                  cups  coleslaw mix -- (1.25 L)
                        or shredded cabbage
  1                     red bell pepper -- diced
  1                     green onion -- diagonally sliced
     1/2           cup  chopped fresh cilantro -- (125 mL)
  2               cups  diced cooked turkey -- (500 mL)
     1/2           cup  chopped roasted peanuts -- (125 mL)
To prepare the dressing, whisk together the first seven ingredients (water 
through to red pepper flakes) with the seasoning packet from the noodles. 
Pour the mixture into a double plastic bag. Break the noodles into small 
pieces and add to the bag with coleslaw mix, bell pepper, green onion and 
cilantro. Seal the bag; refrigerate to soften the noodles for at least 
four hours or overnight, turning bag occasionally.
To serve, drain off excess dressing. Add turkey, tossing to coat. 
Transfer to a serving dish and sprinkle with peanuts.
Tip - use chicken or oriental-flavoured instant noodles in this recipe.
Source - Barbara Barnes from the Atco Gas Blue Flame Kitchen cookbook via 
the Calgary Herald, 24 December 2000.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 149 Calories (kcal); 14g Total Fat; (79% calories from fat); 
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 261mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                             Oven Baked Stew
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  top round steak
                        cut in 1" pieces
  8             stalks  celery
                        cut in 3/4" pieces
  6             medium  red potatoes -- peeled
                        and cut in chunks
  1                cup  baby carrots
  2               cups  chopped red onion
  6        tablespoons  quick cooking tapioca
  1           teaspoon  sugar
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
  3 1/2           cups  tomato juice
Combine in large roaster, stirring well.  Cover, cook at 275F for 4 - 5 
hours.
Cold weather recipe.  This is a simple but very good stew. I like to serve 
it with corn muffins.
Contributed to the FareShare Gazette by CGarlitz@aol.com; 
25 January, 2001.
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 2227 Calories (kcal); 86g Total Fat; (34% calories from fat); 
211g Protein; 153g Carbohydrate; 427mg Cholesterol; 4982mg Sodium
Food Exchanges: 5 Grain(Starch); 26 1/2 Lean Meat; 11 1/2 Vegetable; 0 
Fruit; 0 Fat; 1/2 Other Carbohydrates

 

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