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