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FareShare Gazette Recipes -- December 2003 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Malai Kofta - East Indian Veg
Mango Bars

Mediterranean Chickpea Latkes

Mini Cheese and Onion Pastries

Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar

Moroccan Lentil And Garbanzo Soup (Harira) - Vegan

Mountain Dew Fish in Foil - 4 pts

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FareShare Gazette Recipes.

 
                      * Exported from MasterCook *

                      Malai Kofta - East Indian Veg

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6 2/3           cups  chopped spinach
  6 2/3           cups  chopped cabbage
  1           teaspoon  rasam powder
  1           teaspoon  garam masala
                        Salt to taste
  2        tablespoons  oil
  1           teaspoon  chili powder
  1           teaspoon  turmeric
  1 3/4         ounces  gram flour
  1                     onion -- chopped
  2                     tomatoes -- chopped
  3        tablespoons  whipping cream -- (3 to 4)

Mix chopped spinach and cabbage and blend them for 20-30 seconds. It should not be 
very smooth. Squeeze all the water from the mixture and add rasam powder, garam 
masala powder, salt, chili powder and turmeric. Mix well. Then add gram flour to 
the above mixture and make balls. Fry them in oil until brown, remove and keep aside.

In a separate pan, heat oil and fry the onions until golden color. Then add 
tomatoes and fry for another few minutes. Now add whipping cream, salt, chili powder 
and cook until the gravy thickens.

Transfer the gravy to a serving dish, place the fried koftas and serve.

Source : "http:/ /www.daawat.com/recipes/indian/veg/gravy/malaikofta.htm"

Contributed to the FareShare Gazette by Chupa; 25 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 46 Calories; 4g Fat (71.0% calories from fat); 
1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 19mg Sodium.  
Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.


 
                      * Exported from MasterCook *

                                Mango Bars

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
  1                cup  butter or margarine -- (2 sticks)
  2               cups  all purpose flour
     1/2           cup  sugar
                        Filling:
  4               cups  peeled and chopped mango
     3/4           cup  sugar
  1              pinch  salt
  3        tablespoons  cornstarch -- dissolved in
     1/3           cup  water
                        Topping:
  2               cups  oatmeal -- (quick or
                        old-fashioned)
     1/2           cup  granulated sugar
     1/4           cup  all purpose flour
     1/2           cup  butter or margarine -- (1 stick)

Cut crust ingredients together until pea-sized lumps form.
Press into 9-by-13-inch pan.

Cook mango, sugar and salt in a saucepan until mango softens.
Stir in cornstarch mixture. Cook until thick and clear.
Cool slightly; pour over crust.

Cut topping ingredients together until pea-size lumps form.
Sprinkle over filling.

Bake at 350 degrees F. for 50 to 55 minutes.

Cool and cut into bars.

Makes 24 bars.

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

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

Per Serving (excluding unknown items): 188 Calories; 12g Fat (55.8% calories from
fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 123mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Fat; 1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Mediterranean Chickpea Latkes

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  garbanzo beans -- (chickpeas)
                        rinsed and drained -- (1 can)
  2                     garlic cloves
  1         tablespoon  fresh rosemary
  3              large  eggs
  6        tablespoons  water
  2        tablespoons  extra-virgin olive oil
  3        tablespoons  all purpose flour
  1 1/2      teaspoons  ground cumin
  1           teaspoon  salt
     1/2      teaspoon  ground black pepper
     1/2      teaspoon  baking powder
  6        tablespoons  olive oil -- (or more)
                        Pomegranate seeds -- (optional)

Blend garbanzo beans, garlic and rosemary in processor to coarse paste. Add
eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.
Add flour, cumin, salt, pepper and baking powder and blend. Pour batter
into bowl.

Heat 6 tablespoons oil in heavy large skillet over medium-high heat until
hot but not smoking.

Working in batches, drop batter by heaping tablespoonfuls into hot oil.
Cook until golden, about 1 minute per side. Using slotted spatula, transfer
latkes to paper towels to drain.

Add more oil to skillet as necessary and allow to get hot before adding
more batter.

Transfer latkes to plates. Sprinkle with pomegranate seeds, if desired and
serve.

Makes about 24.

Bon Appétit December 2001

Chickpea fritters laced with rosemary are common in parts of France and
Italy. For a terrific side dish that serves eight, top these latkes with a
quick sauce made by stirring two tablespoons dried mint into one cup plain
yogurt, and offer with fish. Or drizzle the latkes with pomegranate
molasses (found at Middle Eastern markets and some supermarkets) and serve
with meat or poultry.

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

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

Per Serving (excluding unknown items): 114 Calories; 6g Fat (47.7% calories from 
fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 111mg Sodium.  
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                      Mini Cheese and Onion Pastries

Recipe By     :
Serving Size  : 32    Preparation Time :0:30
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  shredded Cheddar cheese (1 cup)
     1/4           cup  sliced green onions
  2       (8-oz.) cans  Pillsbury® Refrigerated Crescent Dinner
                        Rolls
  2          teaspoons  oil
     1/4      teaspoon  dried dill weed

1. Heat oven to 375°F. In small bowl, combine cheese and onions; mix well.

2. Separate dough into 16 triangles; cut each in half diagonally to make
32 triangles. Place rounded teaspoon of cheese mixture on center
of each triangle. Bring corners to center over filling, overlapping
ends; press gently to seal. Place on ungreased cookie sheets.
Brush each lightly with oil. Sprinkle with dill.

3. Bake at 375°F. for 10 to 13 minutes or until golden brown. Serve warm.

Makes about 32 appetizers

Contributed to the FareShare Gazette by Polly 11 December 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 3 Calories; trace Fat (89.6% calories from 
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
trace Sodium.  Exchanges: 0 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

  Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar

Recipe By     :Emeril Legasse and Jessie Tirsch
Serving Size  : 32    Preparation Time :0:30
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the Corn Cakes:
  2        tablespoons  olive oil
  1                cup  fresh sweet corn kernels -- from 1 medium-size
                        ear
  2        tablespoons  minced shallots
  1           teaspoon  salt
     1/8      teaspoon  freshly ground black pepper
  2              large  eggs
  1                cup  heavy cream
     3/4           cup  yellow cornmeal
     1/2           cup  bleached all-purpose flour
     1/2           cup  masa harina flour
  2          teaspoons  baking powder
     1/8      teaspoon  cayenne
     3/4           cup  water
  2          teaspoons  vegetable oil
  1           teaspoon  Essence -- recipe follows
                        For the Salmon Salad:
  8             ounces  cured salmon
  6              large  hard-boiled eggs
  1         tablespoon  capers -- finely minced
  1           teaspoon  caper juice/brine
     1/4           cup  mayonnaise -- (1/4 to 1/2)
                        Salt
                        Freshly ground white pepper
  1                tin  Beluga caviar -- (7-ounce)
  2        tablespoons  chopped chives
                        Essence (Emeril's Creole Seasoning):
  2 1/2    tablespoons  paprika
  2        tablespoons  salt
  2        tablespoons  garlic powder
  1         tablespoon  black pepper
  1         tablespoon  onion powder
  1         tablespoon  cayenne pepper
  1         tablespoon  dried leaf oregano
  1         tablespoon  dried thyme

Heat the olive oil in a medium-size saute pan over medium heat. Add the
corn, shallots, 1/2 teaspoon of the salt and the black pepper and cook,
stirring, until the corn and shallots are tender, about 5 minutes. Remove
from the heat.

Combine the eggs and cream in a large mixing bowl and whisk to blend well.
Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining
1/2 teaspoon salt and the water. Mix well. Fold in the corn-and-shallot
mixture.

Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high
heat. When the oil is hot, but not smoking, gently drop the batter, a
tablespoon at a time, into the pan. You can cook about eight cakes at a
time. Cook until the cakes are lightly golden on both sides, about 1 1/2
minutes on each side. Repeat until all of the oil and the batter are used
up.

For the salmon salad: Chop the salmon into small pieces. Chop the eggs and
add to the salmon. Add the capers and caper juice. Mix well. Stir in enough
mayonnaise to desired consistency. Mix well. Season with salt and pepper.
Drain the cakes on paper towels.
Sprinkle with the Essence.

To assemble, spread a tablespoon of the salmon salad over each corn cake.
Place on a large platter. Top the salmon with the caviar. Garnish with
chives.

Essence (Emeril's Creole Seasoning):

Combine all Essence ingredients thoroughly and store in an airtight jar or
container.

Source :  "Episode#: EM1E30"
Yield :  "32 corncakes"
T(Cooking):   "0:30"

"New New Orleans Cooking", by Emeril Legasse and Jessie Tirsch. Published
by William and Morrow, 1993.

Contributed to the FareShare Gazette by Chupa; 13 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 85 Calories; 7g Fat (70.3% calories from 
fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 528mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 
0 Other Carbohydrates.


 

                      * Exported from MasterCook *

            Moroccan Lentil And Garbanzo Soup (Harira) - Vegan

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  2              large  onions -- chopped
  3              large  celery stalks -- diced
  2                     garlic cloves -- minced
     3/4           cup  dried lentils -- rinsed and sorted
  1           teaspoon  turmeric
  1           teaspoon  cumin
     1/2      teaspoon  grated fresh ginger
                        or 1/4 teaspoon dried ginger
     1/2      teaspoon  cinnamon
  2               cups  diced ripe tomatoes
  16            ounces  chickpeas -- (1 can) drained and
                        rinsed
     1/2                lemon -- juice of
  1              Slice  the remainder thinly for garnish
     1/2           cup  chopped fresh cilantro
                        Salt to taste

Heat the oil in a soup pot.

Add the onions and saute over medium heat until translucent, about 5
minutes. Add the celery and garlic and saute until the onions are golden,
another 5 to 7 minutes.

Add 6 cups water, along with the lentils, and spices. Bring to a simmer,
then cover and simmer gently until the lentils are just tender, about 30 to
35 minutes.

Add tomatoes and chickpeas. Adjust the consistency with more water if
needed, and adjust the spices to taste. Simmer for another 10 to 15 minutes
over very low heat. Stir in the lemon juice and cilantro and season to
taste with salt.

Serve hot or just warm, garnishing each serving with one or two thin lemon
slices

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

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

Per Serving (excluding unknown items): 419 Calories; 10g Fat (19.7% calories from 
fat); 22g Protein; 65g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 41mg Sodium.  
Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.


 
                      * Exported from MasterCook *

                    Mountain Dew Fish in Foil - 4 pts

Recipe By     :"Taste of Home's Cooking For One or Two, Volume 3, 2001"
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18            ounces  Halibut Steak -- 6 ounces each steak
  12            medium  Mushrooms
  6                     Cherry Tomatoes -- halved
  6                     Lemon Slices
     3/4        medium  Green Pepper -- sliced
     3/4           cup  Mountain Dew
                        Crushed Pepper

Place fish in the center of a 20-in. x 14-in. piece of heavy-duty
foil.  Place mushrooms, tomatoes, lemon and green pepper around
fish. Fold edges of foil up; pour soda over fish. Fold foil to seal
tightly. Bake at 375° for 20 to 25 minutes or until fish flakes
easily with a fork. Open foil carefully to allow steam to escape.
Sprinkle with pepper.

Contributed to the FareShare Gazette by Chupa 09 December 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 223 Calories; 4g Fat (17.6% calories from 
fat); 38g Protein; 8g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 99mg Sodium.  
Exchanges: 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit.

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