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FareShare Gazette Recipes -- January 2002 - P's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Peanut Butter Ginger Stew (Lamb)
Peppery Cheese Puffs
Pere alla Crema e Zabaione (Pears with Custard & Zabaione)
Pork Baby Back Ribs With Spicy Asian Chipotle Chile Sauce
Pork Baby Back Ribs With Spicy Peanut Butter Slather
Pumpkin Spice Waffles
Pumpkin Whip

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                     * Exported from MasterCook *
                     Peanut Butter Ginger Stew (Lamb)
Recipe By     :The New Look of American Lamb
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  boneless lamb shoulder -- [after trimming
                        and diced in 3/4-inch cubes -- about 28 ounces]
  2 1/2         ounces  oil
  1              large  onion -- diced
                        [8 to 10 ounces]
  3              large  tomatoes -- skinned,
                        seeded and diced
  1              ounce  ginger -- grated
  2             ounces  mango chutney -- chopped
  2              large  garlic cloves -- minced
  3               cups  water -- (3 to 3 1/2 cups)
                        Salt -- to taste
                        freshly ground black pepper -- to taste
  3             ounces  smooth peanut butter
Sear and brown lamb in very hot skillet with very little oil as fast as 
possible. Set aside.
Saute onion in casserole with remaining oil until transparent. Add 
tomatoes; let simmer for a few minutes.
Add all other ingredients except peanut butter. Be careful with the salt as 
most peanut butter contains salt. Simmer about 45 minutes or until lamb is 
done.
Remove from heat and stir in smooth peanut butter.
Serve with rice or noodles.
Submitted by Werner Krueger, Executive Chef, Polynesian Village, Walt 
Disney World, Lake Buena Vista, FL to "America's finest chefs present The 
New Look of American Lamb"; American Lamb Council; 1985.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 26 January, 2002. 
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 339 Calories; 29g Fat (73.8% 
calories from fat); 7g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg 
Cholesterol; 116mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 
1/2 Vegetable; 5 1/2 Fat.
                      * Exported from MasterCook *
                           Peppery Cheese Puffs
Recipe By     :Finger Foods; Australian Women's Weekly Cookbook
Serving Size  : 60    Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water -- (250 mL)
  80             grams  butter -- (2 3/4 oz)
  1                cup  all-purpose flour -- (250 mL)
  1           teaspoon  seasoned pepper -- (5 mL)
  3              large  eggs -- lightly beaten
  100            grams  sharp cheddar cheese -- grated
                        [about 3/4 cup]
     1/4           cup  grated fresh Parmesan cheese -- (50 mL)
                        Oil for deep frying
Combine water and butter in pan. Bring to the boil, stirring until butter 
is melted. Add flour and pepper all at once. Stir vigorously over medium 
heat until mixture leaves the side of the pan and forms a smooth ball.
Place mixture in small bowl of electric mixer (or in processor). Add eggs 
gradually, beating on low speed after each addition. Fold in cheeses; mix 
well.
Mixture can be prepared to this point up to 3 hours ahead.
Just before serving, deep-fry rounded teaspoons of the mixture in hot oil 
until lightly browned and cooked through. Drain on absorbent paper.
Makes about 60.
Not suitable to freeze or microwave.
From Finger Foods; Australian Women's Weekly Cookbook; 1995.
ISBN 0 949128 26 0
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 25 January, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 29 Calories; 2g Fat (61.9% calories 
from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 14mg 
Cholesterol; 31mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 
Fat.
                      * Exported from MasterCook *
        Pere alla Crema e Zabaione (Pears with Custard & Zabaione)
Recipe By     :Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  pears
  4        tablespoons  sugar -- (60 mL)
  3                     candied cherries -- halved
                        or halved maraschino cherries
                        Crema Pasticcera (Pastry Cream) -- see recipe
                        Zabaione
Peel and core the pears. Place in a pot; add enough water to cover and the 
sugar. Cook until soft - about 15 minutes. Drain and place on a serving 
dish.
Fill the center with Crema Pasticcera (Pastry Cream) and cover with 
Zabaione.
Decorate with the halved cherries and refrigerate.  Serve cold.
Author's note: This is a very delicate dessert, well suited for a formal 
dinner party. 
Serve with Moscato d'Asti wine.
From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; 
Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 ISBN 1-56474-185-0
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 16 January, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 276 Calories; 1g Fat (2.8% calories 
from fat); 1g Protein; 70g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 
61mg Sodium.  Exchanges: 1 1/2 Fruit; 3 Other Carbohydrates.
                      * Exported from MasterCook *
        Pork Baby Back Ribs With Spicy Asian Chipotle Chile Sauce
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 pork baby back ribs
                        or your favorite type of ribs
                        MARINADE
     1/4           cup  chipotle chiles in adobo sauce -- minced
  1                cup  hoisin sauce
  1                cup  plum sauce
     1/3           cup  oyster sauce
     1/4           cup  dark soy sauce
     1/4           cup  distilled white vinegar
  3        tablespoons  flavorless cooking oil
  3        tablespoons  honey
  6             cloves  garlic -- finely minced
  2        tablespoons  finely minced ginger
  1           teaspoon  minced orange zest
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 marinade, combine all the marinade ingredients in a bowl, Makes 
3 1/2 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.
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 marinade, 
stopping the basting process 15 minutes before the ribs are removed 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 :  "American"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 11 January 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 290 Calories; 3g Fat (8.3% calories 
from fat); 3g Protein; 65g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 
1447mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fruit; 1/2 
Fat; 2 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
           Pork Baby Back Ribs With Spicy Peanut Butter Slather
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 pork baby back ribs
                        or your favorite ribs
                        SPICY PEANUT BUTTER MARINADE
     1/2           cup  chunky peanut butter -- salted
     1/2           cup  dry sherry
                        or Chinese rice wine
     1/4           cup  dark soy sauce
     1/4           cup  wine vinegar
     1/4           cup  honey
     1/4           cup  flavorless cooking oil
  2        tablespoons  dark sesame oil
  2        tablespoons  Asian chile sauce
                        Grated zest of 1 lime
  6             cloves  garlic -- finely minced
     1/4           cup  finely minced ginger
     1/4           cup  minced green onion
                        green and white parts
     1/4           cup  minced 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.
To make the marinade, combine all the marinade ingredients and stir well. 
Makes 21/2 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.
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 marinade, 
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; 4 January, 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 360 Calories; 23g Fat (59.0% 
calories from fat); 8g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 162mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 
Vegetable; 4 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                          Pumpkin Spice Waffles
Recipe By     :Fast and Healthy Magazine
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  complete pancake and waffle mix
  1         tablespoon  brown sugar
     1/4      teaspoon  nutmeg
     1/8      teaspoon  cloves
     2/3           cup  skim milk
     1/2           cup  canned pumpkin
Heat waffle iron.  In large bowl, combine waffle mix, brown sugar, nutmeg 
and cloves; mix well.  In small bowl, combine milk and pumpkin; mix well. 
Add pumpkin mixture to dry ingredients; stir just until large lumps 
disappear.  Spread batter in hot waffle iron; bake until waffle is golden 
brown and steaming stops.
6 (4-inch) waffles.
Contributed to the FareShare Gazette by Mary Lou; 23 January, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 23 Calories; trace Fat (5.6% 
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace 
Cholesterol; 16mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                               Pumpkin Whip
Recipe By     :Mary Lou Lagerstrom
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  pudding mix -- sugar free
                        butterscotch [Small Package]
  1            package  pudding mix -- sugar free vanilla
                        [Small Package]
  3               cups  skim milk
  2               cups  pumpkin -- canned
                        [one 15-oz. can]
  1           teaspoon  Pumpkin Pie Spice
  3               cups  Cool Whip LiteŽ
In a mixing bowl, beat pudding and milk until well blended, about 1-2 
minutes. Blend in pumpkin and pie spice. Fold in whipped topping.
Spoon into dessert dishes. Chill.
Garnish with gingersnaps if desired
NOTES : To make half of a batch, use one box of butterscotch pudding and 
leave out the vanilla pudding. Seasonings may be added per taste... 
Cinnamon, cloves, ginger, etc.
Contributed to the FareShare Gazette by Mary Lou; 21 January, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 130 Calories; 2g Fat (15.7% calories 
from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 1mg 
Cholesterol; 173mg Sodium.  Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 
Fat; 1 1/2 Other Carbohydrates.

 

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