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FareShare Gazette Recipes -- January 2002 - B's

 

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Recipes Included On This Page

Balsamic Vinegar, Soy And Honey Mustard Ribs
Banana Oat Muffins
BBQ Shrimp with Arugula Salad & Peanut Dressing
Beef and Potato Boats
Broiled Herbed Lamb Chops

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                  * Exported from MasterCook *
               Balsamic Vinegar, Soy And Honey Mustard Ribs
Recipe By     :The Great RIBS Book
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     sides of spareribs
                        or your favorite ribs
  1 1/2      teaspoons  red peppercorns
  1 1/2      teaspoons  green peppercorns
  1 1/2      teaspoons  while peppercorns
  1 1/2      teaspoons  black peppercorns
     1/2           cup  Swedish mustard
                        or honey mustard
                        BALSAMIC  MOP
  6        tablespoons  balsamic vinegar
  6        tablespoons  dry red wine
     1/4           cup  dark soy sauce
     1/4           cup  Dijon mustard
  5             cloves  garlic -- finely minced
Place the ribs, meaty side down, on a flat surface. Using your fingernail, 
loosen a little of the membrane along the end of the last rib bone. Then, 
grasp the membrane firmly with a paper towel (so that the membrane doesn't 
slip from your grip). Holding the ribs down with the other hand, pull the 
membrane away. If it doesn't pull away in one piece, dislodge any remaining 
membrane, grip it with a paper towel, and pull the membrane away. Then 
place the ribs in a rectangular dish or baking pan.
Place the peppercorns in a saute' pan over medium heat and toast them until 
they begin to pop and hop. Transfer the peppercorns to a spice grinder or 
mortar and pestle and coarsely grind them. Combine the ground peppercorns 
with the mustard.
Using your fingers or a spoon, rub the mustard and pepper over the ribs, 
coating them evenly. Marinate the ribs, refrigerated, for at least 15 
minutes. For more flavor; marinate for up to 8 hours.
To make the mop, combine all the mop ingredients in a small bowl. Stir well 
and set aside.
If using a gas barbecue, preheat it to medium (325F). If using charcoal or 
wood, prepare a fire. When the coals or wood are ash covered, push them to 
the outside of the grill. Place a pan of water in the bottom of the grill 
among the coals, and cover the coals with the cooking grate. Place a rib 
rack on the cooking grate and add the ribs. Alternatively, brush the 
cooking grate with a flavorless cooking oil, such as safflower oil, and 
then lay the ribs meaty side up in the center of the grill. Cover the 
grill. Regulate the heat so it remains at a medium temperature. 
Occasionally during cooking, baste the ribs with extra marinade. Grill the 
ribs until the meat begins to shrink from the ends of the rib bones. 
Approximate grilling times: pork baby back ribs and country-style 
spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 
minutes. During grilling, gently brush the ribs with the mop, 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 :  "Mediterranean & Caribbean"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 28 January, 2002.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 48 Calories; 1g Fat (18.0% calories 
from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
205mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 
Fruit; 0 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                            Banana Oat Muffins
Recipe By     :Pillsbury Classic Cooking
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           Cups  Flour
     1/4           Cup  Sugar
     1/2      Teaspoon  Cinnamon
  1                Cup  Ripe Bananas -- mashed
                        [2 Medium]
     1/2           Cup  Quick-Cooking Rolled Oats
  2 1/2      Teaspoons  Baking Powder
     1/4      Teaspoon  Nutmeg
     1/2           Cup  Nonfat Buttermilk
  3        Tablespoons  Oil
  1                     Egg
                        Topping
  1         Tablespoon  Sugar
     1/8      Teaspoon  Cinnamon
Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick 
cooking spray.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 
flour, oats, 1/4 cup sugar, baking powder, 1/2 teaspoon cinnamon and 
nutmeg; mix well. 
In small bowl, combine bananas, buttermilk, oil and egg; mix well with wire 
whisk or fork. Add to dry ingredients; stir just until dry ingredients are 
moistened.
Fill spray-coated muffin cups 3/4 full.
In small bowl, combine topping ingredients; sprinkle over top of each 
muffin.
Bake at 400°F. for 15 to 18 minutes or until toothpick inserted in center 
comes out clean. Cool in pan 1 minute; remove from pan.
12 muffins.
Contributed to the FareShare Gazette by Mary Lou; 21 January, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 108 Calories; 4g Fat (33.2% calories 
from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 16mg 
Cholesterol; 117mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
             BBQ Shrimp with Arugula Salad & Peanut Dressing
Recipe By     :Copied from Produce Pete/MSNBC web site
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              large  shrimp -- peeled & deveined
  2            bunches  arugula
  1                     sweet potato -- peeled
  2             ounces  Memphis-Miami marinade -- for the shrimp
                        [recipe to follow]
  4             ounces  peanut dressing
                        [recipe to follow]
                        **Memphis-Miami marinade:
  1              ounce  paprika
  1           teaspoon  salt
  1           teaspoon  ground ginger
  1           teaspoon  ground cumin
  1           teaspoon  cayenne pepper
  1           teaspoon  dry mustard
  1           teaspoon  granulated garlic
  1           teaspoon  onion powder
  2             ounces  Coco Lopez (coconut cream)
  1         tablespoon  olive oil
  1           teaspoon  chili powder
  1              ounce  lime juice
                        **Peanut dressing:
  1                     garlic clove -- minced finely
  1         tablespoon  finely minced shallots
     1/4           cup  creamy peanut butter
  2             ounces  lime juice
  1         tablespoon  soy sauce
  2        tablespoons  Dijon mustard
     1/4           cup  olive oil
1. For the peanut dressing, sauté the garlic and shallots in a non-reactive 
pan with a little olive oil until brown (be careful not to burn the garlic 
or the shallots). Remove the pan from the heat and add lime juice, soy 
sauce, Dijon mustard, peanut butter and the remaining olive oil and mix 
until smooth. If the dressing is too thick, add a little water to thin it 
out some.
2. Mix all the marinade ingredients together. Mix the shrimp with the 
marinade in a non-reactive bowl and cover with plastic wrap and refrigerate 
overnight.
3. Slice the peeled sweet potato thinly into chips on a vegetable slicer, 
or use a vegetable peeler and shave off sweet potato ribbons and soak them 
in warm water for 30 minutes to help draw out some of the sugar so the 
won't brown so quickly when you fry them. Then put them in cold water until 
you are ready to fry them. Fry them in vegetable oil until they float 
(about 30 seconds), not until they brown, and remove and drain on a paper 
towel (they may not seem crisp yet, but as the chips cool they will become 
crispy). When done, set aside. 
4. Wash the arugula in cold water and drain set aside till ready to 
assemble the salad. Remove the shrimp from the marinade and grill them on 
both sides for about 1 minute or until the edges start to curl. Remove them 
from the grill and set aside to rest for a minute (if a grill is not  
available, the shrimp may be sautéed in a non-stick pan). Toss the arugula 
with the peanut dressing, place on a plate and lay the shrimp around the 
salad and garnish with the sweet potato chips or ribbons.
Copied from Produce Pete/MSNBC web site. Chef Mark Anthony Cain's recipe 
for barbecued shrimp with salad and sweet potato chips is a delicious meal 
with a southern accent.
Contributed to the FareShare Gazette by Robin; 27 January, 2002.
www.fareshare.net
                        - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 977 Calories; 76g Fat (65.5% 
calories from fat); 21g Protein; 69g Carbohydrate; 13g Dietary Fiber; 73mg 
Cholesterol; 3668mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 
1/2 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                          Beef and Potato Boats
Recipe By     :Linda Wheeler of Harrisburg, PA
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  baking potatoes -- (8-10 oz. each)
  2        tablespoons  butter or margarine
  1 1/4      teaspoons  salt -- divided
  1               dash  pepper
     1/4           cup  milk -- (1/4 to 1/3)
  1              pound  ground beef
  1              small  onion -- chopped
  6             slices  bacon -- cooked and crumbled
     1/2           cup  sour cream
     1/4           cup  shredded cheddar cheese
Wash potato skins and prick with a fork. Bake at 400 F. for 60-70 minutes 
or until tender. Allow potatoes to cool to the touch. Slice a small portion 
off the top of each potato. Carefully scoop out the pulp, leaving a 1/4 
inch shell. In a bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper 
and milk; set aside. In a saucepan over Medium heat brown the beef and 
onion; drain. Cook 10 minutes. Add bacon, sour cream and remaining salt. 
Spoon into potato shells. Top each with a fourth of the mashed potato 
mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. 
Bake at 400 F. for 20-25 minutes or until heated through.
Source :   "Country Woman Magazine - March-April '96, p. 32"
S(MC formatting by):   "bobbi744@attbi.com"
NOTES : This is a recipe from a Mother's Day cookbook Linda's class put 
together when she was a teacher.
Contributed to the FareShare Gazette by Bobbie; 24 January, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 713 Calories; 50g Fat (62.6% 
calories from fat); 29g Protein; 38g Carbohydrate; 3g Dietary Fiber; 142mg 
Cholesterol; 1032mg Sodium.  Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 
1/2 Vegetable; 0 Non-Fat Milk; 8 Fat.
                      * Exported from MasterCook *
                        Broiled Herbed Lamb Chops
Recipe By     :Betty Marks, Light & Easy Diabetes Cuisine
Serving Size  : 4     Preparation Time :0:20
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  lamb loin chops
  2                     garlic cloves -- minced
  1           teaspoon  dried rosemary -- crushed
                        pepper -- to taste
Preheat broiler.
Trim any fat from chops.  Mix garlic with crushed dried leaf rosemary and 
rub onto chops.
Season with pepper.
Broil chops 3 inches from heat source 4 to 5 minutes on each side. Lamb is 
best when served pink, but it can be served well done.
Source :   "Betty Marks, Light & Easy Diabetes Cuisine, p. 79"
Serving Ideas : book recommends serving with curried potatoes & braised 
kale
NOTES : Bobbie's Note: This was a very good combination of herbs. I also 
used salt on the table, as we have no problem with salt. I did 4 chops in 
the George Foreman grill.
Contributed to the FareShare Gazette by Bobbie; 17 January, 2002.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 281 Calories; 24g Fat (77.7% 
calories from fat); 15g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg 
Cholesterol; 51mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 
Vegetable; 3 1/2 Fat.

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