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FareShare Gazette Recipes -- August 2002 - S's
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* Exported from MasterCook *
Sage Uses
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
See Below
Chef Alice Says:
Our herb garden has a most beautiful sage bush. It is wonderful
fried in a little butter. It only takes a few seconds. When the
sage is removed to a platter, it becomes crisp. Great for a garnish.
Sage may also be dipped into a light batter and fried, such as when
making Tempura.
When roasting a whole chicken, place a few leaves under the breast
skin. This gives the meat a little flavor. It is an interesting
and strong flavored herb. I also wash the leaves, place them in a
plastic bag and freeze for the holiday turkey dressing. Enjoy. Alice
Contributed to the FareShare Gazette by Alice; 15 August 2002.
www.fareshare.net
Jennie Says:
Fresh sage is wonderful fried along with pork tenderloin which has
been cut and pounded thin. Remove from pan, add a slice of mozzarella
cheese, deglaze the pan with some Marsala wine, add a couple of
lemon slices and pour over the top of the pork and serve. Top with
the fried sage leaves.
Also, tucked in a chicken breast which has been pounded thin and a
slice of ham, a strip a cheese, some diced seeded and peeled fresh
tomato added. Roll it up, dip in some butter, roll in bread crumbs
and place seam side down on baking sheet. Refrigerate for a couple
of hours and then bake in a 325 degree oven for about 35 to 40 minutes.
Contributed to the FareShare Gazette by Jennie; 15 August 2002.
www.fareshare.net
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* Exported from MasterCook *
Scalloped Potatoes And Ham
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons flour
2 teaspoons salt (or less to taste)
2 cups milk
6 cups raw sliced potatoes
2 cups diced country ham
Melt butter, stir in flour and salt. Add milk slowly and stir
until mixture thickens. Add potatoes slowly and continue to stir
until mixture boils again. Add diced ham. Put in greased
casserole and bake at 350F for 35 minutes or until potatoes are
tender.
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Per Serving (excluding unknown items): 93 Calories; 7g Fat (62.8% calories
from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 21mg
Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk;
1 1/2 Fat.
NOTES :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 5 August 2002.
www.fareshare.net
* Exported from MasterCook *
Sherbanu Pullao (Sherbanu's Rice)
Recipe By :Passionate Meals by Ismail Merchant
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
24 black peppercorns
1 tablespoon cumin seeds -- (not ground cumin)
1 teaspoon salt
6 cups uncooked basmati rice -- washed until
the rinse water is clear
(Sherbanu's Rice -- Sherbanu is his sister)
Prep time: 25 minutes.
Serves 10-12 (yes it makes a big pile of rice)
In a large heavy pot, combine the butter, peppercorns, cumin seeds,
and salt.
Add 8 cups of water. Bring to a boil.
Add the rice, stir, and cover.
Cook over medium heat for about 20 minutes or until all the water
has been absorbed and the rice is tender.
Contributed to the FareShare Gazette by LKLK; 7 August 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 31 Calories; 3g Fat (98.1% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 9mg
Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat.
* Exported from MasterCook *
Southwest Relish
Recipe By : All About Relishes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Tomatillos -- Chopped
3/4 cup Tomato -- Seeded And Chopped
3/4 cup Green Bell Pepper -- Diced
3/4 cup Yellow Bell Pepper -- Diced
1/4 cup Pine Nuts -- Toasted
2 Garlic Cloves -- Finely Chopped
1 tablespoon Fresh Sage Leaves -- Snipped
1 tablespoon Lemon Juice
1/4 teaspoon Salt
Mix all ingredients. Cover and refrigerate at least 1 hour.
Source : "http://www.e-cookbooks.net"
Copyright : "© 2002 VJJE Publishing"
Yield : "4 cups"
NOTES : NOTE: Tomato and Pepper measures are approximate. You
should use one medium tomato and the peppers should be small ones.
Contributed to the FareShare Gazette by Dee; 17 August 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 84 Calories; 5g Fat (47.1% calories
from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
138mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Fruit; 1/2 Fat.
* Exported from MasterCook *
Special Oatmeal Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
2 1/2 cups sugar
4 eggs
3/4 cup molasses
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 cups oatmeal
1 cup walnuts
3 cups raisins
In a big bowl, cream first 4 ingredients (Butter-Molasses). Add flour,
baking soda, salt, and cinnamon. Mix well. Add oatmeal, nuts and
raisins. Drop by teaspoonful onto greased cookie sheets. Bake at 350
degrees for 8-10 minutes. Sometimes I substitute chocolate chips for
the walnuts. And sometimes I just use 4 cups of raisins (golden,
sultanas and regular SunMaid)
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Per Serving (excluding unknown items): 391 Calories; 12g Fat (27.8% calories
from fat); 7g Protein; 66g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol;
288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 2 1/2
Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Spiced Vinegar
Recipe By :The Best 50 Flavored Oils and Vinegars
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon whole cloves
1 teaspoon whole allspice
1 cinnamon stick -- 3-inch
1/2 teaspoon anise seeds
1 cup red wine vinegar
Place spices in a sterilized glass container.
Add vinegar.
Seal container tightly with a nonmetallic seal.
Place container in a cool, dark place for 2 weeks. Strain.
Pour strained vinegar into a sterilized glass container.
Seal container tightly with a nonmetallic seal and store in a cool,
dark place.
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 : The aromas of cinnamon and cloves in this luscious vinegar
will add an outstanding flair to rich fruit dishes and pickled fish.
Contributed to the FareShare Gazette by Dee; 30 August 2002
www.fareshare.net
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* Exported from MasterCook *
Spicy Green Tomato Soup with Crab & Country Ham
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces country ham, julienned
1/2 cup vegetable oil
2 medium onions, peeled and sliced thin
6 cloves garlic, sliced
2 jalapenos, stemmed and sliced, with seeds
4 green Anaheims, stemmed, seeded, and
sliced
2 green Pasilla chiles, stemmed, seeded,
and sliced
2 bay leaves
3 1/2 pounds firm green tomatoes, cored and cut into
eighths
1 1/2 quarts shrimp stock or homemade chicken stock
1 handful fresh basil leaves (about 1 cup)
3 tablespoons lemon juice
1 1/2 teaspoons Tabasco (or to taste)
salt to taste
1 pound crabmeat, picked over for shells, or
1 pound peeled, cooked shrimp, cut into 1/4-inch
pieces
1 cup sour cream, thinned with 2 tablespoons
milk
1 cup fresh tomato concasse, combined with 1/4
cup capers, chopped
1/2 cup scallions, sliced
1. Cook the ham in the vegetable oil until crisp and golden; drain,
reserve the ham, and return the oil to the pot.
2. Cook the onions in the oil over moderate heat until soft but not
colored. Add the garlic, jalapenos, Anaheims, pasilla chiles, and
bay leaves and cook 5 minutes.
3. Add the tomatoes and stock and bring to a boil. Reduce to a
simmer and cook 15 minutes, until the tomatoes soften.
4. Remove the bay leaves, add the basil, and puree in a blender,
working in batches.
5. Season with lemon juice, Tabasco, and salt. Cool and reserve.
6. Gently reheat the soup over medium heat and adjust the seasoning.
Place crab or shrimp in warm bowls. Ladle the soup into the bowls,
and garnish with sour cream, tomato concasse and caper mixture,
country ham, and sliced scallions.
This recipe is from the book by Award-Winning Chefs Ben and Karen
Barker, and it is a great use for all those end-of-season green
tomatoes besides frying them. This soup is equally successful
chilled or hot, and you can modify the garnish depending on your
preference.
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NOTES :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 6 August 2002.
www.fareshare.net
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* Exported from MasterCook *
Squash Loaf
Recipe By :Alicia's Kitchen
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
2 eggs
3/4 cup sugar
1/2 cup oil
2 teaspoon vanilla
1 1/2 cups shredded yellow squash
Combine flour, baking powder, soda, salt and cinnamon. Set aside.
Combine eggs, sugar, oil and vanilla. Beat well, stir in squash.
Add dry ingredients and stir. Pour into greased and floured 9 x 5"
loaf pan. Bake at 350F for 50 minutes. Cool in pan for 10 minutes.
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Per Serving (excluding unknown items): 150 Calories; 7g Fat (44.8% calories
from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 23mg
Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Straw and Hay Pasta
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces fettuccine
4 ounces spinach fettuccine
1/2 cup butter
8 ounces ham -- cut into thin strips
3/4 cup green peas
2 1/2 ounces sliced mushrooms
2 egg yolks
1 cup whipping cream
1/2 cup Parmesan cheese -- freshly grated
In a heavy pot cook white and green fettuccine in boiling salted water
until just tender. Drain and return fettuccine to pot. Add butter,
ham, peas and mushrooms. In a small bowl, beat egg yolks and cream
with a fork or whisk until foamy. Slowly add cream mixture to
fettuccine, mixing well. Stir in 1/2 cup Parmesan cheese. Stir gently
over medium high heat until mixture is thickened. Serve on individual
plates. Sprinkle with remaining Parmesan cheese.
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Per Serving (excluding unknown items): 575 Calories; 39g Fat (59.9% calories
from fat); 19g Protein; 40g Carbohydrate; 3g Dietary Fiber; 193mg
Cholesterol; 808mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat;
0 Vegetable; 0 Non-Fat Milk; 7 Fat.
* Exported from MasterCook *
Strawberry Butter, Select Michigan Food Fest
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint strawberries
1/2 pound butter -- softened
1 cup confectioner's sugar
Place ingredients in food processor or blender and process until
smooth and creamy.
Chill.
Serve on a bagel or favorite bread.
Copyright © 2002 State of Michigan
http://www.michigan.gov/
Shared with FareShare by Keri C., 8-22-2002
Contributed to the FareShare Gazette by Keri; 23 August 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 546 Calories; 46g Fat (74.3% calories
from fat); 1g Protein; 35g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol;
470mg Sodium. Exchanges: 1/2 Fruit; 9 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Strawberry Salsa, Select Michigan Food Fest
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint fresh Michigan strawberries -- sliced
4 Michigan roma tomatoes -- seeded and chopped
1 jalapeno peppers -- seeded and minced
2 garlic cloves -- minced
1 lime -- juiced
1 tablespoon olive oil
In a large bowl, combine strawberries, tomatoes, chile peppers,
garlic, lime juice and oil.
Toss all together to mix and coat.
Cover dish and refrigerate for 2 hours to chill.
Copyright © 2002 State of Michigan
http://www.michigan.gov/
Shared with FareShare by Keri C., 8-22-2002
Contributed to the FareShare Gazette by Keri; 23 August 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 38 Calories; 3g Fat (74.0% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat.
* Exported from MasterCook *
Strawberry-Banana Sherbet, NC Strawberry Assoc
Recipe By :Naturally Fresh Berries cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups strawberries -- hulled
4 medium ripe bananas
1/2 cup sugar
juice of 4 oranges
juice of 1 1/2 lemons
2 cups milk
Crush strawberries until smooth with a fork or potato masher.
In a separate bowl, repeat with bananas.
Add to strawberries and mix well.
Stir in juices from oranges and lemon, then add milk.
Pour mixture into metal ice-cube trays or a shallow glass baking
dish.
Place in freezer.
Stir every 30 minutes until frozen (about 3-4 hours).
Source : A low-fat recipe from the Naturally Fresh Berries cookbook.
Available from NC Strawberry Association.
http://www.ncstrawberry.org
Shared with Fareshare by Keri C., 8-22-2002
Contributed to the FareShare Gazette by Keri; 23 August 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 97 Calories; 2g Fat (19.4% calories
from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 8mg
Cholesterol; 30mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1/2 Fat;
1 Other Carbohydrates.
* Exported from MasterCook *
Sugar Cookies
Recipe By :Make-A-Mix-Cookery
Serving Size : 36 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Quick Mix (See Below)
1 cup sugar
1/2 cup milk -- or water
1 egg -- slightly beaten
1 teaspoon vanilla -- or lemon
or almond extract
Preheat oven to 375*F(190*C). Lightly grease baking sheets.
Combine Quick Mix and sugar in a medium bowl. Blend well.
In a small bowl, combine milk or water, egg and extract.
Add to dry ingredients. Blend well.
Drop by teaspoonfuls onto prepared baking sheets.
Bake 10-12 minutes until lightly browned.
Makes 30 to 36 cookies.
For Shaped Cookies: Decrease milk or water to 3 tablespoons.
Shape dough into 1-inch balls. Place about 3 inches apart on prepared
baking sheets. Flatten each ball with the bottom of a glass dipped in
sugar.
For Rolled Cookies: Decrease milk or water to 3 tablespoons.
On a lightly floured surface, roll out dough to 1/8 inch thickness.
Sprinkle with sugar and cut into shapes. Place about 1 inch apart on
prepared baking sheets.
QUICK MIX:
8 1/2 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well.
With pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture.
Put in a large airtight container. Label.
Store in a cool, dry place.
Use within 10 to 12 weeks.
Makes about 13 cups of Quick Mix.
Source : Make-A-Mix-Cookery by Karine Eliason, Nevada Harward &
Madeline Westover
Copyright © 1978 Fisher Publishing, Inc.
Contributed to the FareShare Gazette by Dee; 20 August 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 26 Calories; trace Fat (8.1% calories
from fat); trace Protein; 6g Carbohydrate; 0g Dietary Fiber; 6mg
Cholesterol; 3mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Sweet Juniper Berry Vinegar
Recipe By :The Best 50 Flavored Oils and Vinegars
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon dried juniper berries
1 teaspoon whole black peppercorns
1 teaspoon whole allspice
1 cinnamon stick -- 3-inch
1 cup red wine vinegar
Crush juniper berries with a mortar and pestle or spice grinder.
Place juniper berries, peppercorns, allspice and cinnamon in a
sterilized glass container.
Add vinegar.
Seal container tightly with a nonmetallic seal.
Place in a cool, dark place for 3 weeks. Strain.
Pour strained vinegar into a sterilized glass container.
Seal container tightly with a nonmetallic seal and store in a cool,
dark place.
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 : This vinegar is very aromatic and has an intriguing flavor
that goes nicely in poultry, pork or lamb marinades. It's also great
added to meat stews and stuffings. You'll find dried juniper berries
in the spice section of your supermarket.
Contributed to the FareShare Gazette by Dee; 30 August 2002
www.fareshare.net
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