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FareShare Gazette Recipes -- December 2001 - B's

 

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Recipes Included On This Page

Beef Stew and Dumplings
Best Chinese Baby Back Ribs
Butternut Squash Soup at The Point

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                      * Exported from MasterCook *
                         Beef Stew and Dumplings
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  London broil -- or other beef
  3        tablespoons  olive oil
  3               cups  water
  1                cup  red wine
  2                     bay leaves
  2        tablespoons  Worcestershire sauce
  1           teaspoon  thyme
                        salt and pepper -- to taste
  4             medium  potatoes -- peeled and cut
                        into 1-inch pieces
  6             medium  carrots -- peeled and cut
                        diagonally into 2-inch pieces
  4             stalks  celery -- cut diagonally
                        into 2-inch pieces
  1              large  sweet onion -- chopped
                        Dumplings:
  2               cups  flour
  1           teaspoon  salt
  4          teaspoons  baking powder
  3        tablespoons  shortening
     3/4           cup  milk
Preheat oven to 350F.
Trim beef and cut into chunks. Heat olive oil in a large, oven-proof 
covered pan on top of the stove; brown meat on all sides.
Place covered pan into oven and cook for about 1 hour or until meat is 
tender.
Remove from oven. Add remaining stew ingredients and return to oven.  
Continue cooking until potatoes and carrots are done and meat is tender;  
approximately another hour.
Remove pan from oven and remove meat from stew. Cover beef with foil to 
keep warm. Place pan on stovetop over medium heat.
Prepare Dumplings:
Combine the dry dumpling ingredients together; cut in shortening.  
Shortening will not completely disappear. Add milk (more or less) until 
the mixture is "spoonable." Spoon tennis ball-sized lumps onto stew. Cover 
and cook for 20 minutes -- do not remove cover for that period.
Remove dumplings to a warm plate and serve with meat and stew.
Description :  "A rich, savory stew developed by Doris and Art Guyer, 
November 2001."
Source :  "Doris Guyer"
NOTES : Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 4 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 1300 Calories; 76g Fat (54.4% 
calories from fat); 53g Protein; 90g Carbohydrate; 8g Dietary Fiber; 
165mg Cholesterol; 1383mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 6 Lean 
Meat; 3 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                       Best Chinese Baby Back Ribs
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     sides pork baby back ribs
                        or your favorite type of ribs
                        *Chinese Barbecue Sauce
  1                cup  hoisin sauce
     1/2           cup  plum sauce
     1/2           cup  oyster sauce
     1/4           cup  wine vinegar
     1/4           cup  honey
  2        tablespoons  dark soy sauce
  2        tablespoons  dry sherry
                        or Chinese rice wine
  1         tablespoon  dark sesame oil
  1         tablespoon  Asian chile sauce
     1/2      teaspoon  five-spice powder
  1         tablespoon  grated orange zest
                        or finely minced orange zest
  10            cloves  garlic -- finely minced
     1/4           cup  finely minced ginger
     1/4           cup  finely minced green onion -- green and
                        white parts
Remove the membrane from the underside of the ribs. Then place the ribs 
in a rectangular dish or baking pan.
To make the sauce, combine all the sauce ingredients and stir well, Makes 
3 cups.
Coat the ribs evenly on both sides with the marinade. Marinate the ribs, 
refrigerated, for at least 15 minutes. For more flavor marinate for up to 
8 hours.
To grill the ribs, if using a gas barbecue, preheat to medium (325). 
Occasionally during cooking, baste the ribs with extra sauce, stopping 15 
minutes before removing the ribs from the grill.
To serve, cut each side of ribs in half, into 3 sections, or into 
individual ribs. Transfer to a heated serving platter or 4 heated dinner 
plates and serve at once.
Cuisine :  "Asian"
Source :  "THE GREAT RIBS BOOK"
Contributed to the FareShare Gazette by Michael; 28 December, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 307 Calories; 6g Fat (17.2% 
calories from fat); 3g Protein; 61g Carbohydrate; 2g Dietary Fiber; 2mg 
Cholesterol; 1388mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 
1/2 Fruit; 1 Fat; 3 Other Carbohydrates.
 
                      * Exported from MasterCook *
                    Butternut Squash Soup at The Point
Recipe By     :Art Guyer
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  unsalted butter
  1         Tablespoon  olive oil
  1              Large  sweet onion -- chopped
  2               Cups  baked butternut squash
  3               Cups  chicken and beef stock -- mixed
  1         Tablespoon  curry powder
     1/4      Teaspoon  nutmeg
  1         Tablespoon  honey
  2        Tablespoons  red bell pepper -- blanched and chopped
  1                Cup  soy milk -- vanilla flavored
  3        Tablespoons  white wine -- or dry sherry
                        salt and pepper -- to taste
* or heavy cream, light cream or milk
In a large heated sauté pan, heat the olive oil and melt the butter. 
Sauté the onions until very soft but not brown.
In a food processor, in batches if necessary, puree the onions and baked 
squash. Add a little of the broth to aid the pureeing process. Transfer 
to a large saucepan and add the remaining stock, curry powder, nutmeg and 
honey. Whisk to combine and bring to a simmer. Simmer for 10 to 15 
minutes, stirring occasionally.
Stir in the red bell pepper, milk and sherry and correct seasoning with 
salt and pepper.
Serve in warm bowls.
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 10 December, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 142 Calories; 11g Fat (67.4% 
calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 16mg 
Cholesterol; 11mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 
Vegetable; 2 Fat; 1/2 Other Carbohydrates.
 

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