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FareShare Gazette Recipes -- April 1999 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Five Minute Fudge
Focaccia-Italian Flatbread - On The Grill
French-Fried Onion Rings
French-Style Beef Stew
Fresh Corn & Roasted Garlic Pancakes
Frieda's Spaghetti-Stuffed Peppers

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                     *  Exported from  MasterCook  *
                            Five Minute Fudge
Recipe By     : The New York Times Heritage Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chocolate                        Volume 2-4, Apr.'99
                Candies
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   2      ounces        unsweetened chocolate
     1/4  cup           milk
   1      teaspoon      vanilla
   1      pound         confectionery' sugar -- approximately
   1      cup           chopped pecans or walnuts
1. Place the butter, chocolate, and milk in the top of a double boiler and 
heat over hot water until chocolate and butter melt.
2. Add the vanilla. Beat in the confectionery' sugar gradually by hand, 
adding just enough to make the mixture smooth and creamy but not crumbly. 
Stir in the nuts.
3. Press the mixture into a greased 8-inch square pan. Cut into squares 
when set.
Makes about 2 dozen pieces.
Posted on FareShare 4-99 by Summer3605@aol.com
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                     *  Exported from  MasterCook  *
                Focaccia-Italian Flatbread - On The Grill
Recipe By     : BetterBaking.com
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Breads - Yeast
                Grill/Outdoor Cooking
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     yeast
   1      cup           water -- (100 to 115 F.)
   1      tablespoon    honey
   1 1/4  teaspoons     salt
   2      tablespoons   extra virgin olive oil
   2      tablespoons   semolina or corn meal
   1      cup           unbleached all purpose flour
   2      cups          unbleached bread flour
                        olive oil or cooking spray to grease
Place water, yeast, honey, olive oil, semolina (or corn meal) and bread
flour in a large bowl or electric mixing bowl with a dough hook.  Stir
to blend and let rest a moment of two.  Stir in salt, than remaining
all-purpose flour to make a soft dough.  Knead with dough hook or by
hand to form a soft, but not-too sticky dough (8-12 minutes).  Remove
from bowl, lightly oil or spray top of dough and allow to rest, covered
with a tea towel, for about 45 minutes.
Deflate dough very gently before using and allow dough to rest for
another 15 minutes.  Otherwise, you may refrigerate the dough in an
oiled plastic bag for up to two days.
Flatten dough gently to make a generously 15 inch round.  Sprinkle a
large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking
sheet lightly with semolina or cornmeal.  Dimple top of dough with
fingertips.  Drizzle with olive oil, dust with salt and coarse black
pepper and shavings of fresh garlic or sauteed onions.
Preheat grill to "Medium".  Place baking sheet or pan on grill and close
cover.  Allow bread to "set up" a couple minutes.  Reduce heat to
"Low".  With a metal spatula, ease bread directly onto grill.  Bake
until done (another 5-8 minutes).  If at any time, the bread seems to be
cooking too quickly, reduce heat.
If you want this dough ready for supper and are out all day, use only
1/2 teaspoon yeast.  Prepare dough and cover (or leave in bread machine)
and allow for a long rise throughout the day.
This recipe is a good way to begin breads-on-the-grill baking. 
Recipe from http://www.betterbaking.com/breadgrillrec.html 
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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                     *  Exported from  MasterCook  *
                         French-Fried Onion Rings
Recipe By     : The Fannie Farmer Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Onions                           Side Dishes
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         Bermuda onions -- cut in 1/4" slices
   2      cups          milk
     1/2  cup           flour
                        Salt
                        Oil for deep frying
Separate the onion slices into rings. Put them in a shallow dish and pour 
the milk over them. Soak for 30 minutes, turning once or twice. Mix the 
flour with a sprinkle of salt, and dip the rings into this mixture, coating 
them all over. Heat oil to 370 degrees and deep-fry the rings several at a 
time until golden on both sides. Pat free of oil; keep warm while frying 
the rest, and sprinkle with more salt, if desired, before serving.
Posted on FareShare 4-99 by Faith  Cook1Read@aol.com 
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                     *  Exported from  MasterCook  *
                          French-Style Beef Stew
Recipe By     : Betty Crocker Recipes For Today
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Stews
                Volume 2-4, Apr.'99              Main Dishes
                Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         salt pork
   1 1/2  pounds        beef boneless chuck, tip, or round
   1      cup           dry red wine
     1/2  cup           water
   2      cloves        garlic -- chopped
     1/2  teaspoon      salt
     1/2  teaspoon      dried thyme leaves
     1/4  teaspoon      dried rosemary leaves
     1/4  teaspoon      pepper
   1                    bay leaf
   6                    carrots -- cut in 1" pieces
   2      medium        onions -- cut into fourths
     1/2  cup           pitted ripe olives
                        Snipped parsley
                        French bread
Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 
1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; 
remove with slotted spoon. Drain. Cook and stir beef in hot fat until 
brown, about 15 minutes. Drain fat. Add wine, water, garlic, salt, thyme, 
rosemary, pepper, and bay leaf. Heat to boiling; reduce heat. Cover and 
simmer 1 hour.
Stir in salt pork, carrots, onions, and olives. Cover and simmer until 
beef and vegetables are tender, about 40 minutes. Remove bay leaf. 
Sprinkle with parsley. Serve in bowls with French bread for dipping.
Posted on FareShare 4-99 by Faith  Cook1Read@aol.com 
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                     *  Exported from  MasterCook  *
                   Fresh Corn & Roasted Garlic Pancakes
Recipe By     : Dan Smith, The Thymes Kingston, NY
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Corn
                Onions                           Pancakes/Waffles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- finely chopped
   2      cups          fresh corn -- off the cob
   8      cloves        garlic -- blanched & pan roasted
   1      cup           yellow cornmeal
     1/2  cup           all-purpose flour
   3                    eggs
     1/2  tsp.          baking soda
   1      tsp.          sugar
   1      tsp.          salt
     1/2  tsp.          white pepper
     1/4  LB            butter
   2      cups          milk
1. In medium skillet gently cook the onions with the butter. When soft, 
add in the garlic, then the corn. Continue cooking for 2 minutes, stirring 
often.
2. Meanwhile, in a mixing bowl combine the milk & eggs. Add in the dry 
ingredients & stir to combine. Add the corn mixture with the excess butter 
and mix.
3. At this point you can add more milk to achieve a batter-like consistency 
and control the thickness of the pancakes.
4. In a medium hot nonstick skillet, drop approximately 2 Tbs. batter to 
form small cakes. Cook for 1 minute, flip and continue cooking 1/2 minute.
5. Serve warm with sour cream and smoked fish as a first course.
Dan Smith, The Thymes Kingston, NY
Posted on FareShare 4-99 by Robin  grassRats@aol.com 
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                     *  Exported from  MasterCook  *
                    Frieda's Spaghetti-Stuffed Peppers
Recipe By     : Frieda's Product, LA, CA
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Volume 2-4, Apr.'99
                Cheese                           Main Dishes
                Mushrooms                        Peppers
                Side Dishes                      Squash
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           low sodium vegetable broth
   1      cup           chopped summer squash -- see notes
     1/2  ounce         dried mushrooms -- assorted
     1/4  cup           sliced green onions
   1      tablespoon    chopped fresh basil
   1      tablespoon    chopped fresh thyme
   1      clove         garlic -- minced
     1/4  teaspoon      pepper
   1 1/2  cups          cooked spaghetti squash
   1      medium        tomato -- chopped
   4                    bell peppers -- any color
     1/4  cup           nonfat Swiss cheese -- or low fat
                        or Cheddar cheese -- shredded
SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash.
MUSHROOMS: Frieda's Dried Pasta Blend Mushrooms, soaked according to
package directions,  drained, and chopped.
In a skillet, heat chicken broth to simmering. Add squash, mushrooms,
onion, herbs, garlic, and pepper. Simmer, uncovered, stirring 
occasionally, for 4 minutes, or till vegetables are tender. Remove from 
heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and 
discard veins and seeds. Spoon filling into peppers; sprinkle on shredded 
cheese. Add tops back to bell peppers. Place in a shallow baking dish 
sprayed with non-stick cooking spray. Cover and bake in a 375F oven for 30 
to 35 minutes, or until heated through. Makes generous 4 side-dish servings.
1996, 1997 Frieda's Inc. 
Posted on FareShare 4-99 by Pat Hanneman  kitpath@earthlink.net 
TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice or 
herb and finish cooking in the oven (350F) or on the grill. 
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