Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes --January 2001 - S's (Page 3)

Page 1 | Page 2 | Page 3

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Steamed Clams With Vermouth And Cream
Stuffed Figs with Marsala
Summer Berry Puddings
Sweet Potato Fries
Sweetheart Cookie Puzzle
Szechuan Shrimp

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                  Steamed Clams With Vermouth And Cream
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              dozen  clams (cherrystone or littleneck)
  4        tablespoons  butter
  1              large  yellow onion -- minced
  5             cloves  garlic -- pressed or minced
     1/2           cup  bottled clam juice
  1         tablespoon  fresh lemon juice
  3         tablespoon  fresh parsley -- chopped
     1/2           cup  dry vermouth (or dry white wine)
     1/2           cup  whipping cream
                        Freshly ground black pepper
Scrub and rinse the clams in cold water. Place in a large bowl and cover 
with cold water. Allow to soak for one hour; drain.
In a 12-quart pot melt the butter over low heat. Add the onion and saute 
for 4-5 minutes, or until softened, but not brown. Add the garlic, clam 
juice and lemon juice. Simmer, covered 3-4 minutes. Add the drained clams, 
parsley and vermouth. Bring to a simmer and cook, covered for 2 minutes. 
Add the cream and black pepper and continue simmering until the clams are 
fully open.
Serve immediately in bowls with plenty of broth and bread for dipping.
2 servings (or 6 appetizer servings).
Formatted in MasterCook by Art
Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 
29 January, 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 801 Calories (kcal); 49g Total Fat; (58% calories from fat); 
48g Protein; 29g Carbohydrate; 262mg Cholesterol; 686mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 
Fat; 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                        Stuffed Figs with Marsala
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sweet marsala
     1/4           cup  orange juice
  2        tablespoons  sugar
  12                    dried Calimyrna figs
  3             ounces  Neufchatel cheese, softened (or dairy
                        free tofu cream cheese)
     1/4           cup  grated fresh Parmesan cheese ( use dairy
                        free parmesan or soymage)
  1         tablespoon  chopped pine nuts
                        Garnish
                        orange rind curls
                        mint sprigs
                        pine nuts
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove 
from heat; cover and let stand 15 minutes. Remove figs from pan with 
slotted spoon; set aside, and keep warm. Bring Marsala mixture to a boil; 
cook 10 minutes or until reduced to 1/4 cup.
Combine cheeses and chopped pine nuts is a small bowl; stir until well-
blended. Cut each fig, to but not through, stem end. Stuff about 1 1/2 
teaspoons cheese mixture into center of each fig. Spoon 1 tablespoon 
Marsala sauce onto each dessert plate; arrange 3 stuffed figs on top of 
sauce.
Garnish with orange rind curls and mint sprigs and pine nuts, if desired.
Note: To cut down on fat grams use fat free cream cheese.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 3 January, 2001.
<http://fareshare.net>
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 31 Calories (kcal); trace Total Fat; (0% calories from fat); 
trace Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
1/2 Other Carbohydrates
                      * Exported from MasterCook *
                          Summer Berry Puddings
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 300             grams  raspberries 
 150             grams  blueberries 
 250             grams  strawberries, sliced 
     1/3           cup  caster sugar
     1/3           cup  apple & black current juice
                        extra caster sugar
  30            slices  white bread
  1           teaspoon  arrowroot
                        whipped cream and extra berries to serve
Combine berries sugar and juice in a small pan; stir gently over a low heat 
without boiling until sugar is dissolved. Simmer uncovered, without 
stirring for about 5 minutes, or until juices are released from fruit; 
strain. Reserve liquid.
Lightly grease four ovenproof dishes (1 cup capacity) sprinkle with extra 
caster sugar, shake away excess.
Cut 4 x 7.5cm rounds and 4 x 6.5cm rounds from the bread. Cut crusts from 
remaining bread, cut bread into strips to fit sides of the dishes.
Brush one side of smaller bread rounds and strips with reserved liquid. 
Line dishes with bread rounds and strips, dipped side down. Divide berry 
mixture among dishes, top with larger rounds; brush with liquid. Cover with 
plastic wrap; weight down each puddle with a small can. Refrigerate 
overnight.
Before serving, blend remaining liquid with arrowroot in a small pan, stir 
over low heat until boiling and thickened.
Turn puddings onto serving plates. Serve with whipped cream, remaining 
liquid and extra berries.
Choose berries that are clean, bright and plump and are a uniform size. 
They are best stored uncovered in the refrigerator in a bowl or container, 
lined with absorbent paper; they should not be washed until ready to use.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 2 January, 2001.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 503 Calories (kcal); 7g Total Fat; (12% calories from fat); 
15g Protein; 93g Carbohydrate; 2mg Cholesterol; 1009mg Sodium
Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                            Sweet Potato Fries
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  Thawed orange juice -concentrate
  1           teaspoon  Onion powder
     1/2      teaspoon  Salt
     1/8      teaspoon  Ground red pepper (cayenne)
  1              pound  Sweet potatoes, cut into -1/2" sticks
Preheat oven to 450F
Line a cookie sheet with foil and spray with Pam.
In a medium bowl combine orange juice concentrate, onion powder, salt and 
cayenne. Add potato sticks and turn to coat.
Arrange coated potato sticks on the oiled foil in a single layer. Bake 10 
min; turn carefully, bake 10 more minutes or until tender The total batch 
has 416 calories, 1 gram of fat, and tastes pretty good.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 8 Calories (kcal); trace Total Fat; (2% calories from fat); 
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1067mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
                      * Exported from MasterCook *
                         Sweetheart Cookie Puzzle
Recipe By     :matejka@bga.com (Anita A. Matejka)
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  margarine -- softened
  1                cup  granulated sugar
  2          teaspoons  vanilla
  2               cups  rolled oats -- uncooked
  1 1/4           cups  unbleached flour
  2               cups  M&Ms plain chocolate candy
Preheat oven to 350F.
Lightly spray 2 baking sheets with cooking spray; set aside.
In a mixing bowl, combine margarine, sugar and vanilla.
In another mixing bowl, combine oats and flour.
Mix wet ingredients with dry ingredients just until moistened.  Divide 
dough in half. Pat each half of dough into heart shape about 1/4-inch thick 
on prepared baking sheets.
To decorate, gently press M&M's into dough in a pattern or phrase of your 
choice. With a sharp knife, cut through dough to form 10 random shapes. Do 
not separate.
Bake for 18 minutes or until lightly browned. Carefully cut through pieces 
again to separate. Cool 5 minutes on baking sheet.
Remove and cool completely on wire rack.
NOTES :  The serving size depends on how big you decide to cut out the 
shapes. This recipe makes two 10-inch heart shaped cookie puzzles.
Recipe from matejka@bga.com (Anita A. Matejka)
Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 
18 January, 2001.
<http://www.fareshare.net>
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 3545 Calories (kcal); 192g Total Fat; (48% calories from fat); 
43g Protein; 423g Carbohydrate; 0mg Cholesterol; 2141mg Sodium
Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 38 
Fat; 13 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                             Szechuan Shrimp
Recipe By     :Cooking Light
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  dark sesame oil, divided
  4               cups  small broccoli florets
  2             pounds  large shrimp, peeled and deveined
  8                     garlic cloves, minced
     1/3           cup  sugar
     1/2           cup  rice vinegar
     1/4           cup  ketchup
  2        tablespoons  cornstarch
  1         tablespoon  red chili paste
  1       (8-ounce) can  sliced water chestnuts, drained
  3               cups  hot cooked rice
  1 1/2    tablespoons  thinly sliced green onion tops
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high 
heat. Add broccoli, and saute 4 minutes. Add 1 teaspoon sesame oil, shrimp, 
and minced garlic, and saute 4 minutes or until the shrimp are done. 
Combine sugar and next 4 ingredients (sugar through chili paste). Add to 
skillet; cook 1 minute, stirring constantly. Stir in sliced water 
chestnuts.
Serve over rice, and sprinkle with green onions.
Serving size: 1 cup shrimp mixture and 1/2 cup rice.
NOTES : Formatted in MasterCook by Art
Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 
12 January, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 186 Calories (kcal); trace Total Fat; (1% calories from fat); 
3g Protein; 43g Carbohydrate; 0mg Cholesterol; 121mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
1 Other Carbohydrates

 

Page 1 | Page 2 | Page 3

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!