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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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.

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.