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FareShare Gazette Recipes-- April 1999 - S's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Spicy Mexican Marinade (Spieler)
Spicy Middle Eastern Pizza-On The Grill
Squash Casserole
Stir-Fried Wild Mushrooms With Snap Peas In Oyster Sauce
Stove Top Tamale Pie
Sujata's Curried Chicken Wings

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                    *  Exported from  MasterCook  *
                     Spicy Mexican Marinade (Spieler)
Recipe By     : Marlena Spieler, The Classic Barbecue and Grill Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Marinades                        Sauces
                Seafood                          Grill/Outdoor Cooking
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cloves        garlic -- finely chopped
   1      tablespoon    chili powder -- lightly toasted
                        and mixed to a paste with water
   1      tablespoon    paprika
   1      teaspoon      ground cumin
     1/2  teaspoon      dried oregano
   2      tablespoons   beer or tequila
                        juice of 1 orange and 1 lime
                        OR 3 tbsp pineapple juice
   2      tablespoons   olive oil
   2      tablespoons   fresh cilantro -- chopped
                        coarsely ground salt, to taste
This recipe accompanies Mayan Swordfish Coated with Annatto & Chili
Combine the ingredients in a shallow dish. Add the food, turn to coat,
and marinate.
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                     *  Exported from  MasterCook  *
                 Spicy Middle Eastern Pizza-On The Grill
Recipe By     : BetterBaking.com
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Volume 2-4, Apr.'99
                Grill/Outdoor Cooking            Ground Beef
                Pizza/Calzones                   Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        One Recipe Middle Eastern Flatbread dough
   2      tablespoons   olive oil -- up to 3
     1/2  pound         lean ground beef
     1/4  cup           parsley -- minced
   2      teaspoons     red pepper sauce
                        OR hot sauce
     1/2  cup           onion -- grated
   1      tablespoon    tomato paste
     1/4  cup           canned tomatoes -- minced finely
     1/2  teaspoon      ground cumin
                        salt and pepper to taste
   1      pinch         cayenne
     1/2  teaspoon      paprika
   1      pinch         cinnamon
   1      teaspoon      balsamic vinegar
                        OR pomegranate molasses -- (Cortas is good)
In a skillet, brown the meat in the oil.  Stir in parsley and onion and
allow onions to soften.  Add remaining ingredients.  Adjust seasonings.
Pre-heat grill to "Medium".
Prepare dough in very thin 8 inch rounds.  Smear with a touch of olive
oil.  Cover rounds and let rest five minutes.  Spread a portion of
filling on top of each.
To bake, start on a cookie sheet then transfer directly to grill. 
Baking could take as little as 3 to 5 minutes depending on thickness. 
Keep an eye on them.
This variation makes for a spicy, mildly meaty spread that turns a small
flatbread into something special.  Middle Eastern spice stores have all
the spices you need.  Substitutions are noted.  These can be made in
advance and reheated.  The topping should be applied modestly.
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  *
                             Squash Casserole
Recipe By     : The New York Times Heritage Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Squash
                Volume 2-4, Apr.'99              Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          sliced yellow squash
   1      large         onion -- finely chopped
                        Boiling salted water
   2                    eggs -- lightly beaten
     1/2  cup           milk
   2      tablespoons   butter or margarine
                        Salt and pepper -- to taste
     1/2  cup           shredded Cheddar cheese
1. Preheat the oven to 350 degrees.
2. Place the squash and onion in a saucepan and add the water to a depth 
of 1/2-inch. Cover and cook, stirring several times, until squash is just 
tender. Drain well and mash with a potato masher.
3. Stir in the eggs, milk, butter, salt, and pepper and pour into a 
greased baking dish. Sprinkle with the cheese. Bake until set, about 25 
minutes.
Posted on FareShare 4-99 by Summer3605@aol.com
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                     *  Exported from  MasterCook  *
         Stir-Fried Wild Mushrooms With Snap Peas In Oyster Sauce
Recipe By     : Spoonful Of Ginger by Nina Simonds
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Mushrooms
                Peas/Pea Pods                    Sauces
                Side Dishes                      Volume 2-4, Apr.'99
                Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         snap peas -- ends snapped
                        and veiny strings removed -- rinsed and drained
   1      tablespoon    minced garlic
   2      tablespoons   rice wine or sake
     1/2  teaspoon      salt -- or to taste
     1/2  pound         shiitake mushrooms -- stems trimmed
                        and lightly rinsed
     1/2  pound         oyster mushrooms -- stems trimmed
                        and lightly rinsed
     1/2  pound         cremini mushrooms -- stems trimmed
                        and lightly rinsed
                        ***SEASONINGS***
   1      tablespoon    minced garlic
   1      tablespoon    minced fresh ginger
                        ***OYSTER SAUCE MIXTURE***
   3 1/2  tablespoons   good quality oyster sauce
   1 1/2  tablespoons   rice wine or sake
   1 1/4  teaspoons     sugar
     1/2  teaspoon      toasted sesame oil
     1/2  cup           chicken broth or water
   1      teaspoon      cornstarch
   2 1/2  teaspoons     canola
                        OR corn oil
If oyster mushrooms are unavailable, substitute shiitake mushrooms.
With a sharp knife, cut the mushrooms on the diagonal into quarters, 
depending on the size.  Prepare the seasonings and set by the stove.  Heat 
a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat 
until hot.  Add the snap peas, minced garlic, rice wine or sake, and salt, 
and toss lightly over high heat for about 1 1/2 minutes until the peas are 
just tender (snow peas will take slightly less time.) Remove from the pan 
and arrange around the outside of the serving plate.
Reheat the pan and the remaining oil until very hot.  Add the Seasonings 
and stir-fry about 10 seconds until fragrant.  Add the mushrooms and toss 
lightly with a spatula or shovel over high heat for about 1 minute.  Add 
the sauce and toss lightly to thicken, stirring constantly to prevent 
lumps.  Arrange the mushrooms inside the snow peas on the serving platter. 
Serve immediately.
Yield: 6 servings
Recipe Featured on TVFN 04/26/1999(Mon) on Cooking Live, #CL8905. 
Adapted from Spoonful Of Ginger; Irresistible: Health-Giving Recipes 
From Asian Kitchens, By Simonds, Nina and Han-Zhu. 1999, Knopf 
ISBN: 0375400362
MC formatting and posted to FareShare 4-99 by Pat Hanneman  kitpath@earthlink.net 
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                     *  Exported from  MasterCook  *
                           Stove Top Tamale Pie
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Ground Beef
                Main Dishes                      Volume 2-4, Apr.'99
                Beans
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb.           ground beef
   1      can           tomato sauce -- (8 oz.)
   1      can           kidney beans -- (14 oz.)  undrained
   1      pkg.          taco seasoning -- (1.25 oz.)
     1/2  cup           water
   1      pkg.          corn muffin mix -- (8 oz.)
   1                    egg
     1/2  cup           milk
   1      cup           shredded cheddar cheese
     1/4  cup           sliced green onions
1.  Brown ground beef.  Drain.
2.  Add:  tomato sauce, beans, water, and taco seasoning to meat in
skillet. Bring to a boil; reduce heat, cover and simmer 5 minutes
3.  In separate bowl, combine corn muffin mix, egg, and milk.  Drop
small spoonfuls of muffin batter over meat mixture.  Cover and cook 
15-17 minutes or until corn bread is done.
4.  Top with cheese and green onions.  Cover and cook over low heat
until cheese melts.    
 **Serves  4
Posted on FareShare 4-99 by Gayle  ddmmom@popalex1.linknet.net 
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                     *  Exported from  MasterCook  *
                      Sujata's Curried Chicken Wings
Recipe By     : LA Times California Cookbook (1990 Abrams)
Serving Size  : 8    Preparation Time :0:40
Categories    : Appetizers                       Poultry
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    chicken wings
                        salt
   4      teaspoons     curry paste
   4      tablespoons   vegetable oil
                        -----CURRY PASTE-----
     1/4  cup           ground coriander
   1      tablespoon    ground cumin
   1      tablespoon    turmeric
     1/2  teaspoon      chili powder
   2      teaspoons     ground black mustard seed -- optional
     1/2  teaspoon      ground cloves
     1/2  teaspoon      ground cardamom
     1/2  teaspoon      cinnamon
   3      tablespoons   cider vinegar
   2      tablespoons   water -- or more as needed
WINGS: Rinse chicken wings, cut off wing tips. 
Separate remaining wings: 32 pieces. 
Season with salt. Add curry paste and mix. Add oil, mix and marinate 
overnight in refrigerator. Place chicken pieces on broiler pan and broil 
until well browned on each side, turning once; about 20 to 25 minutes.
Serves 8. 
For spicier wings add more of the curry paste to marinade. 
PASTE: Combine the spices, add the vinegar, then add a little water to 
form a paste. Makes 1/2 cup.
Source: Sujata, half of the Indian dance team of Sujata and Asoka, made
these curried appetizers as part of the tiffin menu in Pasadena's Pacific
Culture-Asia Musean. Her curry paste can easily be adapted to other foods.
From the files of the L.A. Times, Edited by Betsy Balsley.
Posted on FareShare 4-99 by Pat Hanneman  kitpath@earthlink.net 
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