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FareShare Gazette Recipes -- December 2003 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Bacon And Cheese Breakfast Pizza
Boston Style Baked Beans - LF Vegan

Braised Beef Rolls (Oxrulader)

Braised Short Ribs with Rosemary-Parmesan Polenta

Brazilian Black Bean Stew (Feijoada) - Vegan

Budino di Cioccolata I (Chocolate Pudding I)

Budino di Cioccolata II (Chocolate Pudding II)

Butterscotch Gingerbread Cookies

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                       * Exported from MasterCook *

                     Bacon And Cheese Breakfast Pizza

Recipe By     :
Serving Size  : 6     Preparation Time :0:20
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             9 inch  single-crust pastry
     1/2         pound  bacon -- cook, crumble
  8             ounces  Swiss cheese -- shredded
  4                     eggs
  12            ounces  sour cream
  2        tablespoons  fresh parsley -- chopped

Roll pastry to fit into a 12-inch pizza pan.  Bake at 425 degrees F. for 5 minutes.

Sprinkle bacon and cheese evenly over crust.

In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza.

Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.

Makes 6 main-dish or 18 appetizer servings.

Contributed to the FareShare Gazette by Dancer^; 17 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 526 Calories; 44g Fat (75.5% calories 
from fat); 28g Protein; 4g Carbohydrate; trace Dietary Fiber; 217mg Cholesterol; 
770mg Sodium.  Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 
6 1/2 Fat.


                      * Exported from MasterCook *

                   Boston Style Baked Beans - LF Vegan

Recipe By     :Eat More, Weigh Less by Dr. Dean Ornish
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  dried navy beans -- or kidney beans
                        soaked 5 hours
     1/3           cup  molasses
     1/4           cup  brown sugar
  1         tablespoon  dry mustard
     1/4      teaspoon  cayenne
  1           teaspoon  Bakon yeast
                        [available at health food stores]
  2          teaspoons  tamari
  2             medium  onions -- chop in large pieces
  2                     bay leaves
  3                     garlic cloves -- minced
  1           teaspoon  salt
                        Freshly cracked pepper

Preheat the oven to 300 degrees F.

Drain the beans, cover with fresh water and bring to a boil for 5 minutes,
then drain again.

Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast and tamari in a 
bowl, then mix with the beans and add the onions, bay leaves, garlic, salt and pepper.

Place in a bean pot or 2-quart baking dish and add water to cover the beans. Cover 
and bake until the beans are very soft, 7 to 8 hours.

Check periodically and add more water, if needed, to keep the beans from drying 
out.  Remove the cover during the last half hour of cooking so a crust can form.

Serving Ideas : Serve with corn bread and a salad.

NOTES : Bakon yeast contributes the smoky flavor instead of using salt
pork. A crockpot would work fine with this recipe.

Contributed to the FareShare Gazette by Chupa; 19 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 286 Calories; 1g Fat (3.2% calories from 
fat); 15g Protein; 56g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 283mg 
Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 
1 Other Carbohydrates.


                      * Exported from MasterCook *

                      Braised Beef Rolls (Oxrulader)

Recipe By     :Swedish Food; Esseltes Goteborgsindustrier; 1948
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  round steak -- (1 kg)
     1/4         pound  pork fatback -- (100 g)
                        or bacon, sliced and cut in strips
                        Salt
                        White pepper
  2        tablespoons  butter -- (30 mL)
  1                cup  bouillon -- (250 mL)
                        [1 to 2 cups] -- or water
  1         tablespoon  flour -- (15 mL)
     1/4           cup  cream -- (50 mL)

Wipe meat with a cloth; cut in thin slices and pound lightly.
Sprinkle with salt and pepper.
Place one strip of fat on each slice of beef and roll up.
Tie with string or fasten with a toothpick.

Saute in butter in a Dutch oven or frying pan until brown.
Sprinkle with flour.
Add hot bouillon or water and season.

Simmer, covered, for 1 to 1 1/2 hours or until tender, turning
occasionally.

Remove strings or toothpick and place the rolls in a hot deep serving dish.

Add the cream to the pan juices; bring to the boiling point and pour over
the rolls in the serving dish.

Hallie's note: This recipe is not for people who are on fat restricted
diets. Possibly some sort of substitutions could be made for the strips of
pork fat but the taste of the dish would obviously be altered
significantly.

 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; 7 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 527 Calories; 37g Fat (64.3% calories from 
fat); 44g Protein; 2g Carbohydrate; trace Dietary Fiber; 163mg Cholesterol; 177mg 
Sodium.  Exchanges: 0 Grain(Starch); 6 Lean Meat; 3 1/2 Fat.


                      * Exported from MasterCook *

            Braised Short Ribs with Rosemary-Parmesan Polenta

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     beef short ribs -- either
                        bone-in or deboned
  1                cup  flour -- mixed with
  1           teaspoon  salt -- and
  1           teaspoon  pepper
     1/4           cup  olive oil -- for browning
     1/2           cup  chopped onion
     1/2           cup  carrot -- and
     1/2           cup  celery
  1                cup  dry red wine
  3               cups  chicken stock -- approximately
                        Zest of 1 lemon
  1                     tomato -- chopped
  4                     bay leaves
  8                     fresh thyme sprigs
                        [including 4 for garnish]
  6                     fresh rosemary sprigs
                        [including 4 for garnish]

Dredge ribs in seasoned flour and brown on all sides in olive oil over
medium-high heat in a large saute pan.

Remove meat and saute carrots, onions and celery for about 5 minutes.

Transfer meat to a deep, lidded casserole or heavy, non-reactive pot and add
wine and enough chicken stock to cover.

Using a slotted spoon, transfer sautéed vegetables to casserole and then
add lemon zest, tomato and herbs.

Simmer, covered, about 1 1/2 to 2 hours or until tender.

Stewing liquid will be oily; you may let dish cool and remove excess fat
from top with a meat baster, or refrigerate for several hours (or
overnight) and skim fat off top.

Reheat ribs and broth, covered, in a 400-degree-F. oven or on top of stove
for 10 to 15 minutes.

Contributed to the FareShare Gazette by Dancer^; 29 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 270 Calories; 17g Fat (63.6% calories from 
fat); 7g Protein; 16g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 1116mg 
Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.


                      * Exported from MasterCook *

                Brazilian Black Bean Stew (Feijoada) - Vegan

Recipe By     :Nava Atlas
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  water
  1                cup  tomato juice
  1 1/2           cups  brown rice
  1         tablespoon  light olive oil
  1              large  onion -- chopped
  2                     garlic cloves -- minced
  2             medium  sweet potatoes -- peeled and diced
  4               cups  cooked black beans
                        or two 16-ounce cans -- drained and rinsed
  1              large  red bell pepper -- diced
  1                cup  diced ripe tomatoes
                        or 1 cup canned diced tomatoes
  1              small  fresh hot green chili -- or more to taste
     1/4           cup  chopped fresh cilantro -- or parsley
                        Salt to taste

Combine the water and tomato juice in a large saucepan and bring to a
simmer. Add the rice, then lower the heat and simmer gently, covered, until
all the liquid is absorbed, about 35 minutes.

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion
and sauté over medium heat until translucent. Add the garlic and continue
to sauté until the onion is golden.

Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water.
Bring to a simmer, then simmer gently, covered, until the sweet potato dice
are just tender but still firm, about 10 to 15 minutes.

Add the beans, bell pepper, tomatoes, and chili. Simmer gently for 15
minutes more, uncovered. Stir in the parsley or cilantro and season to
taste with salt. Serve over the hot cooked rice.

Serves 6 to 8

NOTES : A vegetarian version of Brazil's famous national dish, this stew is
abundant with nourishing ingredients. I love the contrast of the black
beans and sweet potatoes, both flavor-wise and visually. Served with
steamed fresh greens and a tropical fruit salad.

Contributed to the FareShare Gazette by Chupa; 20 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 390 Calories; 2g Fat (4.8% calories from 
fat); 15g Protein; 79g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 161mg 
Sodium.  Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.


                      * Exported from MasterCook *

               Budino di Cioccolata I (Chocolate Pudding I)

Recipe By     : Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  milk -- (750 mL)
  3             ounces  baking chocolate -- grated
                        (90 grams/ 3 squares)
     1/2           cup  sugar -- (125 mL)
  1                cup  ladyfinger crumbs -- (250 mL)
                        or shortcake crumbs
  3                     eggs
  2          teaspoons  caramelized sugar -- (10 mL)

Put milk in the top of a double boiler with the grated chocolate.
When the mixture is about to boil add the sugar and the crumbs.

Simmer for 20 minutes.
Strain; let cool and add to well-beaten eggs.

Pour some caramelized sugar into the bottom of a pudding mold then add the
pudding mixture. Set the mold in a pan of hot water.

Bake at 325F (160C) for 40 to 45 minutes or until a knife inserted in the
pudding comes out clean.

Unmold and serve chilled.

To make caramelized sugar put 4 tablespoons (60 mL) and 2 tablespoons (30
mL) water in a small pan. Keep mixing until melted and golden brown.
Do not let boil or it will burn and become bitter.
Use immediately before it becomes hard.

 From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996;
Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102
ISBN 1-56474-185-0

Contributed to the FareShare Gazette by Hallie; 1 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 185 Calories; 11g Fat (47.7% calories from 
fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 67mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 
Other Carbohydrates.


                      * Exported from MasterCook *

              Budino di Cioccolata II (Chocolate Pudding II)

Recipe By     : Solo Dolci - The Italian Dessert Cookbook by Anna B. Benson
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 1/2           cups  milk -- (1375 mL)
  4             ounces  baking chocolate -- (120 grams)
                        [4 squares]
  6                     eggs
     3/4           cup  sugar -- (190 mL)
     3/4           cup  macaroon crumbs -- (190 mL)

Heat milk and chocolate in the top of a double boiler, stirring
constantly, until the chocolate is melted.  Remove from heat.

Beat the eggs and sugar together. Add to the chocolate mixture.

Continue mixing and cook until thickened.  Remove from heat.

Add macaroon crumbs and beat well.

Pour into a buttered pudding mold and set in the refrigerator for a few
hours before turning out on a serving dish.

Garnish with whipped cream.

 From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996;
Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102
ISBN 1-56474-185-0

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 2 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 149 Calories; 8g Fat (47.2% calories from 
fat); 6g Protein; 15g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 63mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 
1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                     Butterscotch Gingerbread Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:10
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  flour
  2          teaspoons  baking soda
  1 1/2      teaspoons  ground cinnamon
  1 1/2      teaspoons  ground ginger
     3/4      teaspoon  ground cloves
     1/2      teaspoon  salt
  1                cup  butter or margarine -- softened
  1 1/2           cups  packed brown sugar
  1                     egg
     1/3           cup  mild molasses
  1            package  NESTLÉ TOLL HOUSE Butterscotch Flavored
                        Morsels

Preheat oven to 350F.

Combine flour, baking soda, cinnamon, ginger, cloves and salt in small
bowl.

Beat butter, sugar, egg and molasses in a large mixing bowl until creamy.
Gradually beat in flour mixture until well blended. Stir in morsels. Drop
by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes, or until cookies are lightly browned. Cool on
baking sheets for 2 minutes; remove to wire racks to cool completely.

Level : Advanced

Butterscotch morsels add their sweet creaminess to this classic gingerbread
cookie. The ultimate treat, warm from the oven with a glass of cold milk.

Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 2 min cooling

Source : "Nestle' Very Best Baking"
Copyright : "© 2003 Nestlé"
Yield : "24 cookies"
T(Baking Time): "0:09"

NOTES : Bobbie's Note: These are very good. Maybe the best non-chocolate
cookies I have made.

REVIEWS

Great to take to a holiday potluck
Submitted Date: December 2003
Comments: I recently took these cookies to a potluck and now everyone wants
the recipe. I used full flavored molasses and dark brown sugar so the
cookies were more like molasses cookies than gingerbread.

A quick favorite
Submitted Date: October 2003
Comments: My sister-in-law made these cookies for Christmas last year. That
was all it took to become our new favorite cookie. The kids weren't sure
about at first them due to the molasses flavoring in them but that didn't
last long and they love them now too.

Super Cookies!
Submitted Date: September 2003
Comments: These cookies were such a delicious change that my whole family
gave them five stars. I will definitely make these again.

Great cookie for fall
Submitted Date: August 2003
Comments: The kids loved these. They made the whole house smell like fall.
They were great treats for the lunchbox!

Contributed to the FareShare Gazette by Bobbie; 21 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 180 Calories; 8g Fat (39.6% calories from 
fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 236mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other 
Carbohydrates.

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