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 -- December 2001 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Ribs with Thai Red Curry Sauce
Russian Tea Cakes

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 *
                      Ribs with Thai Red Curry Sauce
Recipe By     :The Great RIBS Book
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  country-style spareribs -- (with bone)
                        or your favorite ribs
                        *RED CURRY SAUCE*
  4             cloves  garlic -- finely minced
  2        tablespoons  finely minced ginger
     1/2           cup  chopped roasted red bell peppers -- bottled variety
  1                cup  seeded and chopped vine-ripened tomatoes
     1/4           cup  finely minced lemongrass leaves
                        Zest from 1 lime -- minced
     1/3           cup  wine vinegar
     1/4           cup  fish sauce -- Thai or Vietnamese
     1/4           cup  honey
  1         tablespoon  Asian chile sauce -- (1 to 2)
  2          teaspoons  ground coriander
  2          teaspoons  crushed red pepper flakes
Remove tile membrane from the underside of the ribs. Then place the ribs in a 
rectangular dish or baking pan.
To make the curry sauce, combine all the sauce ingredients in a food processor and 
puree. Makes 2 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 (325F). If using 
charcoal or wood, prepare a fire. Grill. 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; 30 December, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 109 Calories; 2g Fat (18.0% calories from 
fat); trace Protein; 24g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 2mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 1 1/2 Other 
Carbohydrates.
                      * Exported from MasterCook *
                            Russian Tea Cakes
Recipe By     :Britannia.org's Russian Recipes
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  soft butter
     1/2           cup  sifted confectioners' sugar
  1           teaspoon  vanilla
  2 1/4           cups  sifted all-purpose flour
     1/4      teaspoon  salt
     3/4           cup  finely chopped nuts
                        Extra sifted confectioners' Sugar
Mix the butter, confectioners' sugar and vanilla thoroughly together. Sift and stir 
in the flour and salt. Then mix in nuts.
Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet (cookies do 
not spread). Bake until set, but not brown.  While still warm, roll in 
confectioners' sugar. Cool. Roll in sugar again.
Temperature : 400F (moderate hot oven).
Time : Bake 10 to 12 minutes.
Amount : About 4 dozen, 1 1/2-inch cookies.
NOTE : When rolling dough into balls, use a light touch, and do not handle very 
long. The dough will get hard, and become almost rock-like after baking if you 
over-handle.
Makes 4 dozen cookies.
From : Britannia.org's Russian Recipes
Contributed to the FareShare Gazette by Gary; 31 December, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 42 Calories; 3g Fat (55.3% calories from 
fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 37mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fat.

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!