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FareShare Gazette Recipes -- January 2002 - M's

 

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Recipes Included On This Page

Maple Scones
Meatloaf by RubyDakota
Middle Eastern Ribs With Spicy Pomegranate Glaze
Moroccan Glazed Ribs

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                      * Exported from MasterCook *
                               Maple Scones
Recipe By     :Blue Flame Kitchen Holiday Cookbook 2000
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  flour -- (750 mL)
     1/4           cup  firmly packed brown sugar -- (50 mL)
  1 1/2      teaspoons  baking powder -- (7 mL)
     1/2      teaspoon  baking soda -- (2 mL)
     1/2      teaspoon  salt -- (2 mL)
     3/4           cup  chilled butter -- cubed (175 mL)
     1/2           cup  whipping cream -- (125 mL)
     1/2           cup  maple-flavoured pancake syrup -- (125 mL)
     1/4      teaspoon  maple extract -- (1 mL)
                        **Spicy Maple Butter**
     1/2           cup  soft butter -- (125 mL)
  2        tablespoons  maple-flavoured pancake syrup -- (30 mL)
     1/4      teaspoon  hot pepper sauce -- (1 mL)
Preheat oven to 375F (190C).
Combine the flour, brown sugar, baking powder, soda and salt in a bowl. Add 
the butter and rub in with the tips of the fingers or a pastry blender 
until the mixture resembles a coarse meal.
Stir together the cream, syrup and maple extract.
Add the cream mixture to the flour mixture, stirring just until combined.
Knead the dough 5 times on a lightly floured surface. The dough will be 
slightly sticky.
Using floured hands, pat into an 8-inch (20 cm) round. Cut the dough into 8 
wedges. Place the wedges 2 inches (5 cm) apart on an ungreased cookie 
sheet.
Bake at 375F (190C) for 20 to 25 minutes or until light golden brown. Cool 
on racks.
Scones may be baked 24 hours in advance or frozen for up to 1 month.
Serve warm with Spicy Maple Butter.
Yields 8 scones.
Spicy Maple Butter
Combine the softened butter, maple-flavoured pancake syrup and hot pepper 
sauce in a small bowl until smooth.
From The Atco Gas Blue Flame Kitchen Holiday Cookbook 2000 edition; 10035 - 
105 Street, Edmonton, Alberta, Canada T5J 2V6
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 3 January, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 316 Calories; 14g Fat (38.8% 
calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 41mg 
Cholesterol; 394mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 
2 1/2 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Meatloaf by RubyDakota
Recipe By     :Louise King  Jan 12, 2002
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion chopped and
  1                     green bell pepper chopped
  4        tablespoons  olive oil
  1 1/2         pounds  fifteen-percent fat content beef
     1/2         pound  sausage, Jimmy Dean roll
  2               cups  hard bread crumbs
  1          small can  condensed milk
  1           teaspoon  cumin
  1           teaspoon  cilantro, dried
  1           teaspoon  thyme, dried
  1           teaspoon  pasilla chili powder
  1           teaspoon  dill, dried
     1/2           cup  mayonnaise
  1                cup  freshly chopped parsley or 4-5
                        tablespoons dry
     1/3           cup  catsup
     1/2           cup  white wine
  3        large whole  eggs, beaten
                        Salt and Freshly ground pepper, to taste
  1          small can  tomato sauce
                        parmesan cheese, grated
In a heavy preheated skillet add olive oil and saute the chopped onion 
first til they take on some color. Don't burn.  Add the chopped green 
pepper and cook about 3 more minutes.   When done, toss into a large mixing 
bowl.
Add ground beef (20-percent works okay too)\, sausage (any good sausage), 4 
pieces or 2 cups of dry hard crusted bread made into bread crumbs but NOT 
real fine breadcrumbs (Be sure and use the crust too.), milk or substitute 
heavy cream (Important) (Milk makes meat tender), cumin, cilantro, thyme, 
pasilla chili powder,thyme and dill to the mixing bowl.  You can substitute 
another chili powder.  Pasilla are mild but have a wonderful smoky flavor 
and just right for a meat loaf.
Add mayonnaise (Best Foods), parsley, catsup (for sweetness), wine, eggs, 
salt and pepper.
MIX ALL TOGETHER.  If it seems a little to soft, add more breadcrumbs.  Be 
careful with adding too much salt, however it definitely needs some.
When loaf is shaped and ready, put a small can of tomato sauce over the
loaf then heavily sprinkle grated parmesan cheese over the top of the 
tomato sauce. You can either make this into one large long loaf or two 
small ones.
Put into a preheated 400 degree oven for 30 minutes, then turn down the 
over to 300 degrees. Meat loaf should cook SLOW.  It will be done in about 
1 1/2 hours, unless you choose to make two loaves.  Remember, when you take 
it out of the oven it will continue to cook!  Meat should be cooked to 
around 170 degrees internally.  Hey.....make a cut in center of the loaf 
and check to see if it's done.  
If you're making a gravy....take the loaf out of the pan, add about 3/4 cup 
of white wine......cook down and then add flour and water or flour and 
milk. Your choice. If there's not much grease in the pan, add some butter. 
It there's not enough gravy......add some beef broth.   Enjoy.....
Contributed to the FareShare Gazette by Louise; 13 January 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 189 Calories; 19g Fat (87.6% 
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 5mg 
Cholesterol; 383mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
                       Exported from MasterCook *
             Middle Eastern Ribs With Spicy Pomegranate Glaze
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 spareribs or your favorite ribs
  2        tablespoons  white sesame seeds
     1/4           cup  chopped parsley for garnish
  1           teaspoon  grated orange zest for garnish
                        SPICY POMEGRANATE GLAZE
  1                cup  pomegranate "molasses" (concentrated
                        juice)
     1/4           cup  oyster sauce
  2        tablespoons  honey
  1         tablespoon  ground coriander
  2          teaspoons  crushed red pepper flakes
  2        tablespoons  finely minced ginger
     1/4           cup  minced green onion, green and white parts
     1/4           cup  chopped fresh cilantro sprigs
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.
In an ungreased skillet over high heat, toast the sesame seeds until 
golden. Set aside,
To make the glaze, combine all the glaze ingredients and stir well. Makes 1 
1/2 cups.
Coat the ribs evenly on both sides with the glaze. Marinate the ribs, 
refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 
hours.
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. Occasionally during cooking, baste the ribs, 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. Sprinkle with the parsley, orange zest, and sesame seeds. Serve at 
once.
Cuisine :  "Mediterranean & Caribbean"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 30 January, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 38 Calories; trace Fat (4.9% 
calories from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; 110mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fat; 1/2 
Other Carbohydrates.
                      * Exported from MasterCook *
                           Moroccan Glazed 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 spareribs
                        or your favorite ribs
                        MOROCCAN GLAZE
                        Zest from 2 lemons -- finely minced
     1/2           cup  freshly squeezed lemon juice
     1/4           cup  honey
  3        tablespoons  extra virgin olive oil
  1         tablespoon  ground coriander
  1         tablespoon  ground cumin
  1         tablespoon  freshly grated nutmeg
  2          teaspoons  sweet paprika
  2          teaspoons  cayenne -- (2 to 3)
                        or crushed red pepper flakes
  1           teaspoon  salt
  6             cloves  garlic -- finely minced
  2                     green onions -- finely minced
                        [green and white parts]
     1/2           cup  chopped cilantro sprigs
     1/2           cup  chopped mint leaves
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.
To make the glaze, combine all the glaze ingredients and stir well. Makes 2 
cups.
Coat the ribs evenly on both sides with the glaze. Marinate the ribs, 
refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 
hours.
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. Occasionally during cooking, baste the ribs with extra glaze, 
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. Serve at once.
Cuisine :  "Mediterranean & Caribbean"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 31 January, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 175 Calories; 11g Fat (52.2% 
calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg 
Cholesterol; 539mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 
Vegetable; 2 Fat; 1 Other Carbohydrates.

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