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FareShare Gazette Recipes -- August 2002 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baby Back Ribs with Italian Beans and Sage
Bacon Wrapped Scallops With Pesto And Pasta

Baked Trout with Fresh Herbs

Basil Pesto

Basil Vinegar

Blueberry Basil Vinegar

Bread 'n' Butter Pickles (Microwave)

Breakfast Biscuits 

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                                         * Exported from MasterCook *

                Baby Back Ribs with Italian Beans and Sage

Recipe By     :Italy Anywhere; Lori De Mori; 2000
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Ribs**
  3              slabs  pork baby back ribs
                        [1 1/2 to 2 pounds each]
                        Salt
                        Freshly ground black pepper
  8       large sprigs  fresh rosemary
  8                     branches fresh thyme
  4           handfuls  fresh sage leaves
                        **Beans**
  1                cup  dried cannellini beans -- soaked overnight
                           in  abundant lukewarm water
  1                cup  cranberry beans -- soaked overnight
                           in  abundant lukewarm water -- (or borlotti)
  2        tablespoons  extra-virgin olive oil
  1              small  onion -- chopped
  1         tablespoon  finely chopped Italian pancetta
  2          teaspoons  minced garlic
  1                cup  tomato sauce
  1           teaspoon  finely chopped fresh rosemary
  1           teaspoon  finely chopped fresh sage
  1           teaspoon  finely chopped fresh thyme
  1 1/2           cups  hot chicken broth

Fagioli Conzi alla Salvia con Costicini

**Ribs** - If your butcher has not already done so, pull away the
thin opaque membrane that covers the underside of the ribs.
Sprinkle both sides of each slab with salt and a generous grinding
of black pepper.
Place a wire rack inside a large baking or roasting pan.
Fill the pan with 1 1/2 inches of water.
(If the water rises above the wire rack, place 4 overturned espresso
cups in the corners of the pan and set the rack on top.)
Lay half of the herbs on the rack, then place the ribs, meaty
side up, on top.
(You may have to cut the slabs in half to get them to fit into
your pan.)
Cover with the remaining herbs, then tent the pan with aluminum
foil so that no steam will escape during cooking.
Cook the ribs in the oven for about 2 hours.
They are ready when the meat is tender and moist.
Let the meat cool for 5 minutes before cutting the ribs into
2- or 3-rib sections.

**Beans** - Rinse the beans well - do not mix them, as they will cook
separately.
Place the cannellini in a medium saucepan, cover the beans
with 3 inches of cold water, cover and simmer gently until the beans
are soft and creamy - 40 to 50 minutes.
Salt to taste after the beans have cooked for half an hour.
Cook the borlotti or cranberry beans exactly as the cannellini,
increasing the cooking time by 10 minutes.
These beans should be soft when fully cooked but are not as creamy
as cannellini.
Leave both beans to steep in their cooking water until you are ready
to use them.
In the meantime, heat the olive oil in a medium saucepan over low
heat.
Add the onion, pancetta and garlic and saute until the onion and
garlic are golden and the pancetta has sweat most of its fat (about
8 minutes).
Stir in the tomato sauce.
When it begins to bubble, add the chopped herbs then the cooked beans
(drained of any liquid) and the chicken broth.
Simmer the mixture together for a couple of minutes.

Ladle the beans onto individual plates, place a portion of ribs on
top and serve.

Serves 4 as a main course or 6 as an appetizer.

 From Italy Anywhere by Lori De Mori with Jean-Louis De Mori and
Antonio Tommasi; 2000. Penguin Books. ISBN 0-670-88539-8

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 9 August 2002.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 258 Calories; 8g Fat (25.8% calories 
from fat); 13g Protein; 37g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 
375mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat.


                      * Exported from MasterCook *

               Bacon Wrapped Scallops With Pesto And Pasta

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade:
  3        tablespoons  soy sauce
     1/4      teaspoon  hot pepper
  1 1/2      teaspoons  grated fresh ginger
  1           teaspoon  finely chopped lemon grass
  1         tablespoon  vegetable oil
                        
                        Scallops:
  24             large  scallops -- approximately
  12            slices  bacon -- halved
                        Seasoned pepper
  24                    wooden toothpicks -- soaked in water
                        
                        Pasta:
  8             ounces  fettuccine pasta -- uncooked
                        [approximately]
  5        tablespoons  olive oil
     1/4           cup  onion -- chopped
                        Salt and pepper to taste
  3          teaspoons  grated parmesan
  2        tablespoons  pesto (see below)
  2                     garlic cloves -- chopped
     1/4           cup  red bell pepper
  3          teaspoons  dry white wine
  3          teaspoons  lemon juice

In a bowl, combine the soy sauce, chili sauce, ginger,
lemon grass, and oil. Thoroughly rinse scallops in cold
water, dry and add to marinade. Toss well. Set aside to
marinate for 1 hour.

Preheat oven to 475 degrees. Precook the bacon half
way before wrapping the scallop to prevent scallops over
cooking. Remove scallops from marinade, pat dry, and
lightly sprinkle with pepper. Wrap a bacon half around
a scallop (will overlap) and secure with a wooden
toothpick. Place on baking sheet or broiler pan and
cook 10 minutes or until bacon is browned and the
scallop is opaque. Do not over cook the scallops.

Cook pasta in a large pot of boiling water and drain.
Stir in pesto sauce and 2 tablespoons of olive oil.
Meanwhile in a large skillet sauté onion and garlic in
3 tablespoons olive oil until soft. Add red bell pepper.
Cook until soft, about 3 minutes. Stir in dry white
wine, lemon juice, salt and pepper to taste. Add
scallops and simmer for 2 to 3 minutes. Toss the pesto
pasta and scallop sauce together. Sprinkle with grated
parmesan cheese.

Options :

Freeze the bacon wrapped scallop before cooking them,
so that the bacon cooks before the scallop is over done.

BASIL PESTO:

    2      tablespoons   pine nuts -- toasted
    2      large         garlic cloves
    3      cups          fresh basil leaves
    2      tablespoons   grated fresh parmesan cheese
    2      teaspoons     lemon juice
    3      tablespoons   extra virgin olive oil

Drop pine nuts and garlic through food chute with food
processor on and process until minced. Add basil, cheese
and lemon juice; process until finely minced.

With processor on, slowly pour oil through food chute;
process until well blended.

Spoon extra into a Ziploc bag and store in refrigerator.

Makes 1 cup.

Contributed to the FareShare Gazette by Art; 13 August 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 240 Calories; 20g Fat (75.7% calories 
from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 
781mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

NOTES : Our son, Curtis, made this for us this week.  He used
turkey bacon and it was very good.



                      * Exported from MasterCook *

                       Baked Trout with Fresh Herbs

Recipe By     :Cat Head Biscuits and Garlic Fried Chicken
Serving Size  : 2     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     trout -- dressed, about 1 3/4 pounds
                        Salt and black pepper to taste
  3        tablespoons  fresh parsley -- chopped
  2        tablespoons  green onions -- minced
  2          teaspoons  fresh sage -- minced
  2          teaspoons  fresh chives -- chopped
  1           teaspoon  fresh rosemary -- minced
  1           teaspoon  fresh thyme -- minced
  1                     garlic clove -- minced
     1/4           cup  unsalted butter
                        Lemon wedges

Sprinkle the trout with salt and black pepper to taste.
Combine parsley and the next 6 ingredients in a small bowl and stir
well.
Stuff half of herb mixture in each fish cavity.
Place fish in buttered 13 X 9 X 2 baking dish and dot the fish with
butter.
Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily.
Garnish with lemon wedges.

Source : "http://www.carolina-country-cooking.com"

Copyright : "© 2002 Carolina Country Cooking.com"

Contributed to the FareShare Gazette by Dee; 17 August 2002.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 211 Calories; 23g Fat (95.9% calories 
from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 
8mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 4 1/2 Fat.


                      * Exported from MasterCook *

                               Basil Pesto

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  pine nuts -- toasted
  2              large  garlic cloves
  3               cups  fresh basil leaves
  2        tablespoons  grated fresh parmesan cheese
  2          teaspoons  lemon juice
  3        tablespoons  extra virgin olive oil

Drop pine nuts and garlic through food chute with food
processor on and process until minced. Add basil, cheese
and lemon juice; process until finely minced.

With processor on, slowly pour oil through food chute;
process until well blended.

Spoon extra into a Ziploc bag and store in refrigerator.

Makes 1 cup.

Contributed to the FareShare Gazette by Art; 13 August 2002.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 


                      * Exported from MasterCook *

                              Basil Vinegar

Recipe By     :The Best 50 Flavored Oils and Vinegars
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  fresh basil leaves
  2             strips  lemon peel -- 1/2 by 3-inches
  1                cup  white wine vinegar
                        or red wine vinegar
  1        small sprig  fresh basil

Rinse and dry basil leaves.
Bruise basil leaves with a wooden utensil.
Place basil leaves and lemon peel in a sterilized container.
Add vinegar and seal container tightly.
Place container in a cool, dark place or in the refrigerator 
for 1 week.  Strain.

Place basil sprig in a sterilized container.
Add strained vinegar.
Seal container tightly.

Store in a cool, dark place and use within 4 months.

No yield given

Source : "The Best 50 Flavored Oils and Vinegars by David DiResta 
and Joanne Foran"

S(MCFormatted/Posted by Dee): ""

Copyright : "© 1996 Bristol Publishing Enterprises, Inc."

NOTES : Lemon peel freezes very well, so you'll have lots on hand
whenever you need to make a new batch of basil vinegar.

Contributed to the FareShare Gazette by Dee; 29 August 2002
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

                      * Exported from MasterCook *

                         Blueberry Basil Vinegar

Recipe By     :The Best 50 Flavored Oils and Vinegars
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    fresh basil leaves
     3/4           cup  fresh blueberries
  1                cup  champagne vinegar

Rinse and dry basil and blueberries.
Bruise basil and crush blueberries with a wooden utensil.
Place basil and berries in a sterilized glass container.
Add vinegar and seal container tightly.
Place container in a cool, dark place or the refrigerator for 
7 days. Strain. Pour strained vinegar into a sterilized container.
Seal container tightly and store in a cool, dark place.

Use within 4 months.

No yield given

Description : "This vinegar adds a distinctive flavor to 
vinaigrettes and marinades."

Source : "The Best 50 Flavored Oils and Vinegars by David DiResta 
and Joanne Foran"

S(MCFormatted/Posted by Dee): ""

Copyright : "© 1996 Bristol Publishing Enterprises, Inc."

Serving Ideas: It's delicious drizzled over steamed vegetables 
and fresh fruit.

Contributed to the FareShare Gazette by Dee; 29 August 2002
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

                      * Exported from MasterCook *

                   Bread 'n' Butter Pickles (Microwave)

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  sliced pickling cucumbers
     3/4           cup  sliced onions
     3/4           cup  sugar
  1           teaspoon  salt
     1/2      teaspoon  mustard seed
     1/2      teaspoon  celery seed
     1/4      teaspoon  turmeric
     1/2           cup  white vinegar

Mix all together, cover.

Micro 4 minutes - stir.

Micro 4 minutes.

Pour into jar and refrigerate.

Makes approximately 1 pint.

A whole lot easier than the old way. Tastes great!

Contributed to the FareShare Gazette by Genevieve; 10 August 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                            Breakfast Biscuits

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  butter or margarine
  2        tablespoons  nutritional yeast -- (Brewers Yeast)
     3/4           cup  whole wheat flour
  1                     grated apple
  1 1/2           cups  oatmeal
  1                cup  shredded cheese
  8             ounces  turkey sausage -- cooked and
                        crumbled

Preheat oven to 350F.

Combine well all ingredients.

Drop by rounded teaspoonfuls onto greased cookie sheet.

Bake for 12 to 15 minutes or until lightly brown.

Keep well. May be frozen.

Contributed to the FareShare Gazette by Genevieve; 27 August 2002
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 155 Calories; 11g Fat (62.3% calories 
from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 
105mg Sodium.  Exchanges: 1 Grain(Starch); 2 Fat.

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