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FareShare Gazette Recipes -- September 2003 - B's

 

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Baby Back Ribs from Gonzo
Basic Masala

Beef with Bow-Tie Pasta

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                      * Exported from MasterCook *

                        Baby Back Ribs from Gonzo

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        [See Below]

I have made ribs many ways. My favorite is to take some ribs and rub them
with Chili Powder and Paprika (don't get to carried away with the chili
powder it is fairly strong, the first time I made this I used too much) add
a bit of salt and pepper. 

Wrap them in Plastic Wrap, then wrap in Aluminum foil. Place in oven and 
cook for 2 or 3 hours at 250F. They should be just about ready to eat. 

Then when ready to eat, place on the grill for about 10 minutes on each 
side. This will warm them up and get rid of all the fat. While on the grill 
you can put on some of your favorite BBQ sauce if you like.

This will give you a flavorful and very tender rib, with very little fat.

Contributed to the FareShare Gazette by Gonzo in response to a request;
1 September 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. 


                      * Exported from MasterCook *

                               Basic Masala

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  green cardamom pods -- remove seeds
                        that's the good part
  1             3 inch  cinnamon stick -- crushed to
          small pieces  
  1           teaspoon  whole cloves
  1 1/2    tablespoons  black peppercorns
     1/4           cup  cumin seeds
     1/4           cup  coriander seeds

Combine all the spices and roast them in a pre-warmed heavy skillet on
top of the stove for a couple of minutes, stirring and shaking the pan
constantly to keep them from burning.

Cool then grind them in a coffee grinder or spice mill.

Store airtight in a cool dry place.

Originally posted to Kitmailbox by SASSYJO.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 28 September 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 170 Calories; 5g Fat (20.3% calories from 
fat); 6g Protein; 40g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 28mg 
Sodium.  Exchanges: 2 1/2 Grain (Starch); 1 Fat.


                      * Exported from MasterCook *

                         Beef with Bow-Tie Pasta

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  boneless beef sirloin steak
  3               cups  asparagus -- in 2-inch pieces (1
                        pound)
  1                cup  sliced onions -- (about 2 medium)
  1 1/2           cups  beef broth
  4               cups  cooked farfalle pasta -- (bow-tie pasta)
  1                cup  tomato puree
  3        tablespoons  chopped fresh basil
                        OR 1 tablespoon dried basil
  3        tablespoons  sun-dried tomatoes -- chopped
                        [not oil packed]
     1/4      teaspoon  pepper
  2        tablespoons  Parmesan cheese -- freshly grated

Spray 12-inch skillet with nonstick cooking spray.

Trim fat from beef steak. Cut beef into 2-inch strips. Cut strips crosswise
into 1/8-inch slices.

Heat skillet over Medium heat until hot. Cook asparagus, onion and 1 cup of
the broth 5 to 7 minutes, stirring occasionally, until liquid has
evaporated; remove from skillet.

Add beef to skillet. Cook, stirring frequently, about 2 minutes or until
beef is no longer pink. Return vegetables to skillet. Add remaining broth
and ingredients except cheese; cook, stirring frequently, about 2 minutes
or until mixture is hot. Sprinkle with cheese.

Makes 6 servings.

Source : "Betty Crocker #90 Low Fat Low Cholesterol, March '94, p. 20"

S(MC formatting by): "bobbi"

NOTES : You don't have to add oil to the water when cooking pasta to
prevent sticking. All you need is plenty of water. We suggest 4-6 quarts of
boiling water to cook 1 pound of pasta.

Contributed to the FareShare Gazette by Bobbie; 30 September 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 66 Calories; 1g Fat (9.5% calories from 
fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 552mg 
Sodium.  Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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