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FareShare Gazette Recipes -- July 2003 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

All-Purpose Honey Teriyaki Sauce
Almond Pâté (Raw)

Asian Papaya-Shrimp Salad

Asian Rice Salad

Asparagus With Low-Fat Hollandaise Sauce

Asparagus-Filled Strata

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FareShare Gazette Recipes.

 
                        * Exported from MasterCook *

                     All-Purpose Honey Teriyaki Sauce

Recipe By     :National Honey Board
Serving Size  : 0     Preparation Time :0:20
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  honey
  1                cup  soy sauce
  1                cup  sake (rice wine)*
  1              clove  garlic -- minced
  1 1/2      teaspoons  fresh ginger root -- grated
  1           teaspoon  sesame oil

Combine all ingredients and blend well.

Makes about 3 cups.

Usage tip:  Marinate chicken, fish, beef or pork in All-Purpose Honey
Teriyaki Sauce for 1 or more hours, depending on type of meat and cut.

One recipe is enough for about 4 pounds of meat.

Variations -

Sesame Marinade:  Add 1 teaspoon toasted sesame seeds to 1 cup All-Purpose
Honey Teriyaki Sauce; mix well.

Stir-Fry Seasoning:  Dissolve 1 tablespoon cornstarch in 1/2 cup All-
Purpose Honey Teriyaki Sauce to season 4 cups stir-fry ingredients. Serve
stir-fry with sauce over rice, noodles or baked potato.

*Dry white wine may be substituted.

Yield : "3 cups"

NOTES : This sauce and its variations can be stored in the refrigerator for
ready use anytime.

Contributed to the FareShare Gazette by Chupa; 26 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 1230 Calories; 5g Fat (3.3% calories 
from fat); 16g Protein; 305g Carbohydrate; 3g Dietary Fiber; 0mg 
Cholesterol; 16474mg Sodium.  Exchanges: 6 Vegetable; 1 Fat; 18 1/2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                            Almond Pâté (Raw)

Recipe By     :Kate L. Pugh
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  40                    unblanched whole almonds
     1/2         stick  celery
  2                     spring onions
                        [green onions scallions]
  1              small  carrot -- (about 2 ounces)
  1       large squeeze  lemon juice
  2          teaspoons  nori flakes -- (optional)
                        or use other seaweed
                        [2 to 3 teaspoons to taste]

Soak the almonds at least overnight, or for up to 36 hours, changing
the water every 12 hours.

Drain the almonds, and peel them if you can be bothered (I think it
enhances the flavour).

Chop the celery and spring onions; peel and chop the carrot. Put these
and the almonds into a blender, and process until smooth. My hand blender
is capable of doing this, but it takes a while and some rearranging.

Add lemon juice to taste, and mix in the seaweed flakes. You could add
salt if you want but I don't think it needs it.

Serving suggestion: Mound the paté on the middle of a plate. Fill half
the plate with mixed leaf salad, and arrange chopped vegetables around:
sticks of celery, rounds of peeled sliced broccoli stem, sliced baby
sweet corn, sliced (sweet) red (bell) pepper.

Source : "Courtesy of: Kate's Cookery Site - Raw Food"

NOTES : This is a slight adaptation of a recipe by Katherine Dichter,
originally entitled Mock Salmon Pâté. It seems to have been published
originally by the Living Nutrition Magazine - I don't know anything else
about this publication as the Web address I was referred to does not work!

Chupa's notes: This was a little bland for me. If you want to go with the
fishy taste, add 1 tablespoon or more of Bay's Seasoning, and 1/8 teaspoon
red pepper flakes. Paul Prudhomme's Magic Salt Free Seasoning was great
with this. Serving the pate on whole grain crackers or whole grain wrappers
to make a sandwich. To turn it into a sauce for pasta, raw or steamed
veggies, just add 1/2 cup olive oil when you process the almonds.

Contributed to the FareShare Gazette by Fatima; 10 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 52 Calories; trace Fat (1.3% calories 
from fat); 1g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
25mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fruit.


                      * Exported from MasterCook *

                        Asian Papaya-Shrimp Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  soy sauce -- (1/4 cup)
  6        tablespoons  fresh lime juice
  4        tablespoons  honey -- (1/4 cup)
  1         tablespoon  fresh ginger -- grated
  1           teaspoon  hot pepper sauce
  1              pound  cooked and peeled shrimp
  2                     ripe papayas -- peeled, deseeded,
                        cubed
     1/2                cucumber -- sliced
  1                     green bell pepper -- seeded, chopped
  3                     scallions or green onions -- minced
     1/4           cup  fresh cilantro or parsley -- chopped
  1              bunch  spinach -- stemmed

Combine the soy sauce, lime juice, honey, ginger and hot pepper sauce in a
jar with a tight-fitting lid. Shake to blend then refrigerate while
preparing the salad.

Place the shrimp, papaya cubes, and cucumber slices in a large salad bowl.
Toss to combine. Add the green bell pepper, green onions and cilantro or
parsley and toss again to combine all the ingredients.

Just before serving, shake dressing again to make sure the ingredients are
well-blended.

Place a portion of the Shrimp-Papaya salad on a bed of spinach and drizzle
some of the dressing over the top.

Serves 4-6.

Source : "http://www.recipe-a-day.com"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network"

Yield : "4 to 6 servings"

NOTES : Today's recipe is for an exotic fruit and shrimp salad that's
perfect for a small gathering of friends or some very special guests. It
does not take much of this zesty dressing to enhance the flavor of your
salad so be a bit conservative with the mixture or play it safe and serve
it on the side and let your guests finish their salads to their taste.

Contributed to the FareShare Gazette by Bobbie; 2 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 96 Calories; trace Fat (1.5% calories 
from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
1068mg Sodium.  Exchanges: 1 Vegetable; 0 Fruit; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                             Asian Rice Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  sirloin steak
     1/3           cup  olive oil -- divided
     1/3           cup  rice or white wine vinegar
     1/4           cup  soy sauce
  1                     fresh jalapeno pepper -- finely chopped,
                        divided
                        or serrano pepper -- finely chopped,
                        divided
  2                     garlic cloves -- minced
  1         tablespoon  fresh ginger -- minced
     1/2      teaspoon  red pepper flakes
  1            package  French-style green beans -- (9 oz.)
                        thawed/drained
  2                     carrots -- thinly sliced
                        and halved
  1                     cucumber -- peeled, seeded and
                        sliced
  4               cups  cooked brown rice

Partially freeze steak to make it easier to slice across grain into
quarter-inch thick strips. Place the steak strips in a bowl as you go. In a
separate mixing bowl, blend together all but 1 tablespoon of the olive oil,
the vinegar, soy sauce, half  the pepper, garlic, ginger root, and pepper
flakes. Pour the mixture over the steak and marinade for one hour.

Drain the steak and discard the marinade. Warm the remaining one tablespoon
olive oil in a large skillet over medium-high heat until hot. Add the steak
and the rest of the pepper. Cook for 3 to 5 minutes or until no longer
pink.

Combine the steak, drippings from skillet, green beans, carrots, cucumber,
and rice in large bowl. Toss to coat all ingredients and serve.

Source: "www.recipe-a-day.com"
S(mastercook formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network"

NOTES : Today's recipe is for a sizzling hot rice salad that makes for a
fantastic one-course meal. Of course, the Kitchen Staff like to serve it
with a spring roll or two and a  variety of hot and sweet sauces for
dipping.

Brown rice is featured in today's recipe and you will  find many different
varieties of the long-grain rice available at your local grocer's. Select a
type of rice that works well with your desired method of preparation, as
some raw brown rice varieties may require soaking overnight before cooking
in order to soften the hulls, while other varieties can be prepared in
minutes.

Contributed to the FareShare Gazette by Bobbie; 4 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 435 Calories; 24g Fat (48.9% calories 
from fat); 18g Protein; 37g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 
736mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 
3 1/2 Fat.


                      * Exported from MasterCook *

                 Asparagus With Low-Fat Hollandaise Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter
     3/4           cup  buttermilk -- (divided)
  1         tablespoon  cornstarch
     1/2      teaspoon  salt
  1               dash  Cayenne pepper
  1              large  egg
  1         tablespoon  fresh lemon juice -- or orange juice

Melt the butter in a small saucepan over low heat. Cook, swirling the pan,
until the butter turns golden, usually about a minute. Pour the melted
butter into a small bowl and set aside.

In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch,
salt, and cayenne pepper until smooth.

Lightly beat the egg, adding just a bit of the sauce to temper it, then
whisk the egg into the cornstarch mixture along with the remaining 1/2 cup
of buttermilk.

Set the saucepan over medium-low heat and cook, stirring constantly, until
the mixture comes to a simmer. Cook, whisking, 30 seconds more.

Remove the saucepan from the heat and whisk in the lemon or orange juice
and the reserved butter.

Serve warm over cooked, steamed or roasted asparagus or on the side in a
sauce dish or gravy boat.

Preparing Fresh Asparagus:
For 4 servings, buy about 1/2 pound of fresh asparagus.
Select spears with tightly closed tips because they are the freshest.

To store before cooking, make sure to stand the spears tip-ends up. You can
maintain the freshness of the asparagus by storing it tips-up in 1 or 2
inches of water with a plastic bag over the top of the vegetable. Don't
store fresh asparagus for more than 4 days, though, or it will wither.
To prepare, rinse the asparagus spears and snap off the stem ends. The
stalks will naturally break at the point where they begin to get tough.

To Boil Fresh Asparagus:
Bring a wide pan of lightly salted water to a boil. Add the asparagus
spears and cook until just tender, about 5 minutes. Drain and serve on a
platter.

To Steam Fresh Asparagus:
Place the spears in a large steamer over simmering water.
Cover and steam for about 5 minutes, or until tender.

To Roast Fresh Asparagus:
Toss the fresh spears with about one tablespoon of olive oil and season
with a bit of salt and pepper. Place the oil-coated spears on a large
baking sheet, and roast in a 450-F degree oven until tender and lightly
browned.
Toss the spears at least once while roasting, and cook for 10 or 15
minutes.

Source : "http://www.recipe-a-day.com"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network"

NOTES : Today's recipe is for asparagus, any way you like it. Asparagus
makes a wonderful side dish to go with your Country Baked Ham. The vibrant
green spears also make a striking visual presentation that tempts the taste
buds with the essence of Spring! 

Cook's Tips: Here are three other possible Hollandaise Sauces, just in case
the "low-fat" aspect doesn't strike your fancy for Easter Dinner:

Hollandaise : Place 4 egg yolks and 1/4 cup butter in the top pan of a
double boiler. Cook over boiling water until butter melts, stirring
rapidly. Add 1/4 cup butter and continue stirring. Stir constantly as
mixture thickens. When butter is melted, remove pan from water and continue
to stir rapidly for 2 minutes longer. Stir in 2-3 tsp. lemon juice, 1 tsp.
at a time, and season with dashes of salt and white pepper. Heat again over
boiling water, stirring constantly until thickened, approximately 2-3
minutes. Remove from heat at once. If sauce curdles, immediately beat in 1-
2 Tbs boiling water. Makes 1 cup Hollandaise.

Quick Hollandaise: Combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise,
1/2 tsp. prepared mustard, and 1 tsp. lemon juice in a saucepan. Cook and
stir over low heat until heated through. Makes 1/2 cup sauce.

Food Processor Hollandaise: Place 3 egg yolks, 2 Tbs. lemon juice, and a
dash of cayenne pepper in a blender or feed container. Heat 1/2 cup butter
or margarine until melted and almost boiling. Turn blender on high speed
and slowly pour in the melted butter. Continue blending until thick and
fluffy, approximately 30 seconds. Keep warm over warm, not hot, water in a
double boiler until ready to serve. Makes 1 cup sauce.

Contributed to the FareShare Gazette by Bobbie; 5 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 69 Calories; 4g Fat (56.9% calories 
from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 56mg 
Cholesterol; 358mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 
0 Non-Fat Milk; 1/2 Fat.


                      * Exported from MasterCook *

                         Asparagus-Filled Strata

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18            ounces  frozen asparagus pieces
                        [two 9-ounce packages]
  6             slices  bread -- (6 to 10)
                        [preferably whole wheat]
                        Butter or margarine
  2 1/4           cups  shredded Cheddar cheese -- (divided)
  1                cup  cooked ham -- coarsely chopped
                        [optional]
  5                     eggs
  2        tablespoons  onion
     3/4      teaspoon  dry mustard
     1/4      teaspoon  garlic powder
     1/4      teaspoon  salt
  1               dash  Cayenne
  1 3/4           cups  milk

Cook asparagus just until tender; drain and set aside.

Lightly butter pieces of bread (remove crusts if you wish) and line a
lightly buttered baking dish with them.

Sprinkle about half the cheese over the bread pieces (return the rest to
the refrigerator for now). Top that with ham, if used, and the asparagus.
If you have any bread left, arrange it on top.

Mix together the eggs, onion, seasonings, and milk.
Pour evenly over the layered ingredients, then cover tightly. Refrigerate
for several hours at least ­ overnight is best.

Preheat oven to 350-F degrees; remove strata from fridge and bake for about
a half hour. Sprinkle the rest of the cheese over the strata, and continue
baking until the strata looks firm at the center and the cheese is
delectably melted.

Serves 8.

Source : "http://www.recipe-a-day.com"
S(MC formatting by): "bobbi744@comcast.net"
Copyright : "Copyright 1998 by The Big Network"

NOTES : One recipe every host family needs in their repertoire is for a
"strata", that handy make-ahead meal that really needs to rest in the
refrigerator overnight, and to bake the next morning. Here's one that
features asparagus and ham, too.

Contributed to the FareShare Gazette by Bobbie; 5 July 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 284 Calories; 18g Fat (56.0% calories 
from fat); 18g Protein; 13g Carbohydrate; trace Dietary Fiber; 167mg 
Cholesterol; 648mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 
0 Vegetable; 0 Non-Fat Milk; 2 Fat.

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