FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- Janurary 2003 Recipes

Recipes Included On This Page

Baked Garlic Shrimp
Barley Peasant Soup
Basic Custard (lactose-free)
BedNBreakfast Chocolate Chip Scones
Black Bean Chili Pot Pie - Vegan
Black Bean Enchiladas - Vegan
Black-Eyed Pea Pancakes with Potato Filling - Vegan
Boiled Beef with Horseradish Sauce
Braised Stuffed Top Round Steaks

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

* Exported from MasterCook * Baked Garlic Shrimp Recipe By :Southern Living Recipe Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 large shrimp -- peeled and deveined 1/4 cup olive oil 1/4 cup fresh parsley -- chopped 3 cloves garlic -- minced 1/2 teaspoon crushed red pepper -- dried 1/4 teaspoon black pepper 1/4 cup butter or margarine -- melted 1/2 cup bread crumbs -- toasted 1/2 cup Parmesan cheese -- freshly grated Arrange prepared shrimp in a 11 x 7-inch baking dish; pour oil over shrimp. Combine parsley and next 3 ingredients; sprinkle over shrimp. Cover and bake at 300F for 15 minutes. Turn shrimp over; drizzle with butter, and sprinkle with bread crumbs and cheese. Bake, uncovered, 5 to 10 more minutes. Description : "A crusty Parmesan-bread crumb topping is dusted over these big garlicky shrimp before serving." Serving Ideas : Grill or toast some French bread for sopping up the aromatic juices. Serve with rice. Original recipe indicates 2 servings, but this made enough for 4. Formatted in MasterCook by Art Guyer Join our free FareShare Recipe Gazette Contributed to the FareShare Gazette by Art; 17 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 29g Fat (72.5% calories from fat); 13g Protein; 12g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 475mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat.

* Exported from MasterCook * Barley Peasant Soup Recipe By :National Barley Foods Council Serving Size : 20 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef stew meat cut in 1/2 to 3/4 inch cubes 1 tablespoon olive oil 2 cups chopped onion 1 cup sliced celery 2 cloves garlic -- minced 5 cups water 5 cups beef broth 2 cups sliced carrots 1 1/2 cups pearl barley 1 15 ounce can garbanzo beans -- rinsed and drained 1 15 ounce can kidney beans -- rinsed and drained 4 cups sliced zucchini 3 cups plum tomatoes -- diced 2 cups cabbage -- chopped 1/4 cup fresh parsley -- snipped 1 teaspoon dried thyme 1 1/2 teaspoons Italian seasoning salt and pepper -- to taste Grated Parmesan cheese -- optional In a large saucepan or Dutch oven, brown meat in oil. Add onion, celery and garlic. Cook until beef is no longer pink. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. Add beans, zucchini, tomatoes, cabbage, parsley and seasonings. Simmer 15-20 minutes or until vegetables are tender. Top individual bowls with Parmesan cheese if desired. Yield : 16-20 servings. Source : "Taste of Home, Premiere Edition '93, p. 28" S(MC formatting by): "bobbi744@attbi.com" Yield : "5 quarts" Brightening the broth of this soup is a cornucopia of vegetables. This makes a savory supper or lunch to chase winter's waning chill. Barley Basics: > One cup uncooked barley yields 3 1/2 cups cooked grain. > Regular pearl barley requires about 45 minutes cooking time, while quick cooking barley takes 10-12 minutes. > Store uncooked barley in an airtight container on your pantry shelf. > Freeze cooked barley for convenient use later. > One cup of cooked barley contains 9 grains of dietary fiber. Information from the National Barley Foods Council Contributed to the FareShare Gazette by Bobbie; 8 January 2003. www.fareshare.net Gary's comment about barley and fiber: When it comes to increasing fiber in your meals, think barley! This wholesome grain contains both soluble and insoluble fiber along with other nutrients that are important for maintaining good health. Add cooked pearl barley to prepared soups, stews, casseroles and salads to give these dishes more fiber. Use barley flour to increase the fiber in baked goods recipes. For more detailed information about barley's fiber content and its health benefits, click on: http://www.barleyfoods.org/nutrition.html#q4 Contributed to the FareShare Gazette by Gary; 8 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 4g Fat (13.8% calories from fat); 19g Protein; 44g Carbohydrate; 13g Dietary Fiber; 12mg Cholesterol; 362mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

* Exported from MasterCook * Basic Custard (lactose-free) Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated sugar -- (125 mL) 4 egg yolks 1 cup orange juice -- (250 mL) In a heavy stainless steel saucepan, whisk together the sugar and egg yolks until smooth. Gradually whisk in the orange juice. Cook over medium heat until thickened, about 5 minutes, whisking frequently to prevent curdling. Makes about 1 1/2 cups (375 mL) or 4 servings. Variation - Milk-based Lactose-Free Custard Use lactose-reduced milk or soy milk to replace orange juice; add 1 teaspoon (5 mL) vanilla. Author's note: There is nothing to say custard has to be made with milk. Try any variety of juice, even coffee, for a wonderful sauce over fruit, cake or in a trifle. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1 ---> Note to Doug in BC: you can sprinkle a little of your favourite dried ground chili peppers on the top or add a decorative swirl of Louisiana Hot Sauce. Yum. ;-) H. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 5g Fat (25.2% calories from fat); 3g Protein; 32g Carbohydrate; trace Dietary Fiber; 213mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook * BedNBreakfast Chocolate Chip Scones Recipe By :Grey Gables Bed 'N Breakfast Inn Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 3 tablespoons sugar 1/2 cup shortening 1/2 cup milk 1 large egg 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips Preheat oven to 425 degrees F. Grease a baking sheet. In a large bowl combine the flour and sugar. Using a pastry blender cut in the shortening until the mixture resembles coarse crumbs. In a small bowl combine the milk, egg, and vanilla. Add to the crumb mixture along with the chocolate chips, blending with a fork until mixture clings together and forms a soft dough. Turn the dough out onto a lightly floured surface and knead gently 5 or 6 times. With a lightly floured rolling pin, roll the dough into a 7-inch round. Cut it into 4 to 8 wedges. Place the scones 1 inch apart on the prepared baking sheet. Pierce tops with the tines of a fork. Bake for 18 to 20 minutes or until golden brown. Serve hot. Note : If self-rising flour is unavailable substitute 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Makes 4 to 8 scones. Source : "Bed and Breakfast Inns Online" Contributed to the FareShare Gazette by Fatima; 12 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 17g Fat (49.2% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 412mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

* Exported from MasterCook * Black Bean Chili Pot Pie - Vegan Recipe By :Vegetarian Times, 01-JAN-01 p. 54 Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unsweetened cocoa powder 1/2 teaspoon salt 2 cans cooked black beans -- (19-oz.) rinsed and drained 1 1/2 cups frozen corn 1 1/4 cups vegetable broth 1 cup canned crushed tomatoes 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon sugar Cornbread topping: 2/3 cup unbleached all-purpose flour 1/2 cup fine yellow cornmeal 1 1/2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup water 2 tablespoons vegetable oil 1 1/2 teaspoons dried coriander 2 tablespoons vegetable oil 1 large onion -- chopped (1 1/2 cups) 1 large green bell pepper -- diced (1 3/4 cups) 2 garlic cloves -- minced 1 tablespoon cumin 1 tablespoon chili powder 1. In 4-quart Dutch oven or flameproof casserole, heat 1 1/2 tablespoons oil over medium heat. Add onion and pepper and cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. In small bowl, mix cumin, chili powder, coriander, cocoa and salt to taste. 2. Add remaining 1/2 tablespoon oil and spice mixture to pot; stir 1 minute over medium heat. Add remaining ingredients; gradually bring mixture to a boil, stirring occasionally. Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary. Remove pan from heat. 3. Preheat oven to 400F. Make topping: In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. Make well in center of dry ingredients. Add water and oil to well and stir until blended. Let batter stand 2 minutes. Pour batter over chili and spread evenly (it will be thin). 4. Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes. Let stand at least 10 minutes before serving. The vegan cornbread topping on this spicy bean chili gives it just the right touch and may be used in other recipes. Serve with guacamole and thinly sliced romaine lettuce dressed with a lime vinaigrette. Contributed to the FareShare Gazette by Fatima; 20 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 8g Fat (33.9% calories from fat); 7g Protein; 30g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 713mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Black Bean Enchiladas - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package corn tortillas -- (10) 1 can black beans 1 can corn 1/2 diced red onion 1 can medium enchilada sauce 4 ounces chopped green chilies -- (small can) salt -- to taste pepper -- to taste cumin -- to taste shredded vegan cheddar cheese Saut� beans, corn, onion, green chilies, salt, pepper and cumin in a large skillet over medium heat for about 5 to 10 minutes. Then fill the corn tortillas with the bean mixture and place in a baking dish. Cover with the enchilada sauce and some shredded cheese. Cover with foil and bake for about 30 minute at 350. Serve them with Spanish rice and salad and maybe chips and salsa. Source : "VegWeb Recipes VegWeb.com" Contributed to the FareShare Gazette by Fatima; 20 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 1g Fat (4.8% calories from fat); 12g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

* Exported from MasterCook * Black-Eyed Pea Pancakes with Potato Filling (Indian) - Vegan Recipe By :Hansa, Berwyn Caf�, Beautiful Day Trading Co. (MD) Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pancake: 1 cups black-eyed peas -- 1 to 1 1/2 Fresh parsley Garlic -- minced Ginger root --minced Salt Hot pepper -- (optional) Cayenne -- (optional) Filling: 2 pounds red potatoes -- or white potatoes 1 large onion -- chopped Cayenne 1 tablespoon mustard seeds -- 1 to 2 1/4 teaspoon turmeric -- 1/4 to 1/2 Salt to taste 2 tablespoons oil Soak black-eyed peas overnight in twice as much water. Several hours before the dish is to be cooked, drain and puree the beans in a blender or food processor with water until you reach a soupy consistency. Let sit at room temperature for several hours at this stage to "ferment" and turn sour. Add salt, garlic, ginger, parsley, and any other seasonings of your choice (including hot pepper and cayenne and even coriander if you wish). Chop the potatoes into bite-sized chunks, leaving the skin on. In a skillet heat the oil on medium. Add the mustard seeds and cook until the seeds pop and dance. Add potatoes, turmeric, cayenne and anything else you prefer. Cover, stirring occasionally to prevent burning. Cook for 15 minutes or until potatoes are cooked. Remove from heat and set aside. Chop onions and cook in oil until translucent. (The onions need to be cooked separately to prevent the potatoes from getting slimy). Add to the potatoes. Lightly oil a clean skillet. A well-seasoned cast iron pan works best. Heat to medium-high. Slowly add a dollop of batter to the pan with a ladle, spiraling the batter out into a large pancake shape. Don't worry if there are holes in the pancake, that is completely normal. Trial and error will show you how thin the batter will need to be. The first time you make this you will have many mistakes, but there is plenty of batter to accommodate the learning process. When the batter bubbles, flip and cook on the other side. When done, place on a plate. Add the potato filling along the center in a line. Fold in the sides of the pancake, turn folded side down, and serve. All ingredient amounts are approximate. Making this pancake is a bit of a challenge. It didn't work the first few times I attempted to make it, but this dish is worth the trouble. It has a very unique flavor. Contributed to the FareShare Gazette by Fatima; 15 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Boiled Beef with Horseradish Sauce (Pepparrotskott med sas) Recipe By :Swedish Food; Esseltes Goteborgsindustrier; 1948 Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds beef chuck -- (1 kg) or brisket To every quart/liter of water use: 1 tablespoon salt -- (15 mL) 1 carrot 1 parsnip 1 small piece celery root 1 onion 5 whole allspice berries **Horseradish Sauce** 1 1/2 tablespoons butter -- (22 mL) 2 tablespoons flour -- (30 mL) 1 cup beef stock -- (250 mL) 1 cup milk -- (250 mL) 2 tablespoons grated horseradish -- (30 mL) [two to three tablespoons] Salt White pepper Rinse meat quickly in hot water and place in kettle. Barely cover with boiling water; bring again to boiling point. Skim. Add vegetables; bring again to boiling point. Skim, then add salt and allspice and simmer about 2 hours or until tender. Slice and place on hot platter. Garnish with vegetables and shredded horseradish. Serve with boiled potatoes and Horseradish Sauce. **Horseradish Sauce** Melt butter, add flour and stir until well blended. Add stock and milk gradually while stirring and cook slowly for 10 minutes, stirring occasionally. Season. Add grated horseradish. DO NOT cook sauce after adding horseradish or the taste will be bitter. From an old cookbook called Swedish Food published in 1948 by Esseltes Gotesborgsindustrier, Gothenburg, Sweden; edited by Sam Widenfelt. Editor's note: 'Swedish Food' is the work of the Home Economics Department of the publisher in collaboration with Mrs. Emmie Berg, a former resident of Montclair, N. J., who has compiled the recipes especially for this book. They are based partly on 'Stora Kokboken' by Edith Ekegardh and Britta Haggren, a leading Swedish cookbook issued by the same publisher. All recipes have been tested and the pictures set up in the Department's own kitchens by an expert staff. Some recipes have also been tested by a Home Economics Consultant in the United States. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 26g Fat (60.4% calories from fat); 25g Protein; 13g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 1195mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

* Exported from MasterCook * Braised Stuffed Top Round Steaks Recipe By :Try-Foods International, Inc. Recipe Card, 1995 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 top round steaks -- (6 ounces each) 1 cup cooked rice 2 tablespoons fresh parsley -- chopped 1/2 cup mushrooms -- sliced 1/4 cup fresh bread crumbs 1 egg 2 tablespoons oil 3/4 cup canned brown gravy or leftover beef gravy 1/2 cup water Pound top round steaks until very thin Make stuffing by mixing rice, parsley, mushrooms, bread crumbs and egg. Roll stuffing into steaks and secure with toothpicks. Brown rolled steak in heated pan with oil. Pour brown gravy and water over browned meat and simmer, covered for 45 minutes. Source : "Try-Foods International, Inc. Recipe Card, 1995" S(MC formatting by): "bobbi744@attbi.com" Top Round Steak is cut from the round and has little marbling and fat cover. The beef round is a large piece of meat from the back leg portion and contains several different sections which have different cooking characteristics. Cuts from the round are somewhat less tender and best cooked with methods that require slow cooking; braising or cooking in liquid. Contributed to the FareShare Gazette by Bobbie; 7 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 321 Calories; 17g Fat (50.0% calories from fat); 24g Protein; 15g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fat.

Home \| Chat \| Recipes \| Metrics \| Cooking Temperatures \| Links
	FareShare Recipes