FareShare Home: Recipe Exchange List, IRC Chat, Food Talk -- March 2004 Recipes

Recipes Included On This Page

Gaelic Brown Bread - Irish
Gaelic List Soda Bread - Irish
Gaelic Oat Bread - Irish
Gaelic Plain Scones - Irish
Gaelic Scones - Irish
Gaelic Soda Bread #1 - Irish
Garbanzo Fritters with Pear Salsa
Grace Neill's Chocolate and Guinness Brownies - Ireland
Grilled Halibut With Herb Garlic Roasted New Potatoes

Use Your Browser's "Back" Button to
Return to This Recipe List

* Exported from MasterCook * Gaelic Brown Bread - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole-wheat flour 1 cup white flour 1 1/2 teaspoons baking powder -- (or baking soda) 1/2 teaspoon salt 1 1/2 cups buttermilk Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly while mixing to a soft dough. Mix well, but do not knead. Form into a round and place on a greased baking sheet or in a round loaf pan. Bake 45 minutes at 350 degrees F. Makes 1 loaf. Source : "Gaelic language list" S(Formatted by Chupa Babi): "." Yield : "1 round loaf" Contributed to the FareShare Gazette by ChupaBabi; 26 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1421 Calories; 9g Fat (5.5% calories from fat); 58g Protein; 289g Carbohydrate; 33g Dietary Fiber; 13mg Cholesterol; 2197mg Sodium. Exchanges: 18 Grain(Starch); 1 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Gaelic List Soda Bread - Irish Recipe By : Paddy Waldron Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 breakfast cup flour 1 small teaspoon salt 1 teaspoon bread soda sour milk or buttermilk Mix all the dry ingredients. Form into a stiff dough with sour milk, knead well; flatten out to about two inches in thickness, score the top with a knife, brush over with sour milk and bake until, when tapped on the bottom, it makes a hollow sound. VARIATIONS For soda cakes or scones (makes 12 or 16), rub 2 or 3 ounces of butter into the flour before adding the rest of the ingredients. For sweet soda cakes or scones, rub 2 or 3 ounces of butter into the flour, then add 2 or 3 tablespoonfuls sugar and 2 or 3 tablespoonfuls fruit with the rest of the ingredients. For brown soda bread, use 2/3 wholemeal and 1/3 white flour. Recipe by Paddy Waldron, Department of Economics, Trinity College, Dublin, IRELAND. Contributed to the FareShare Gazette by ChupaBabi; 26 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

* Exported from MasterCook * Gaelic Oat Bread - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces regular oatmeal -- (not instant) 1 1/2 cups buttermilk 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup flour -- (1/2 to 1) 2 tablespoons melted butter In a cool place, soak oatmeal overnight in buttermilk, making sure milk covers oats. Next day, add baking powder, salt and some of the flour. Mix well with wooden spoon or fork, continually adding flour until dough is sticky. Place dough on greased baking sheet or in round bread pan, forming a round loaf; brush with melted butter. Bake 30 minutes at 325 to 350 degrees F. When toothpick put into center comes out clean, it's ready. If needed, bake 10 minutes longer, or till pick comes out clean. Makes 1 loaf. Source : "Gaelic language list" S(Formatted by Chupa Babi) Contributed to the FareShare Gazette by ChupaBabi; 27 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 584 Calories; 27g Fat (41.1% calories from fat); 19g Protein; 68g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 2129mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Gaelic Plain Scones - Irish Recipe By :Paddy Waldron Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces plain flour 2 ounces butter 2 tablespoons sugar 1 teaspoon bicarbonate of soda 2 teaspoons cream of tartar Milk 1 pinch salt Sieve flour and mix together all dry ingredients. Rub in margarine and mix to a softish dough with milk. Roll out and cut into rounds or shape into two rounds; flatten out with palm of hand and cut into four, making small triangular scones. Place on a greased and floured baking tin and brush over with egg or milk if liked. Vary by adding sultanas to the above ingredients. Bake at 450 degrees F. for 10 to 15 minutes. To make a savoury cheese scone, omit sugar and add 2 to 3 ounces finely grated cheese and seasoning. For wholemeal scones, use half and half wholemeal and plain white flour and omit sugar. Source : "Compact: 300 tested recipes for Belling Compact Three and Four." S(Formatted by Chupa Babi): "." Recipe by Paddy Waldron, Department of Economics, Trinity College, Dublin, IRELAND. Contributed to the FareShare Gazette by ChupaBabi; 27 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 519 Calories; 46g Fat (78.0% calories from fat); trace Protein; 29g Carbohydrate; 0g Dietary Fiber; 124mg Cholesterol; 605mg Sodium. Exchanges: 0 Fruit; 9 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook * Gaelic Scones - Irish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white flour 1/2 teaspoon baking powder 1/4 pound butter -- softened 2 ounces sugar 1 egg -- slightly beaten 2 ounces milk Sultanas -- (white raisins) optional Walnut halves -- (optional) Mix flour and baking powder. Add butter, blending until mixture is butter- colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees F. for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones. Source : "Gaelic language list" S(Formatted by Chupa Babi): "." Yield : "6 scones" Contributed to the FareShare Gazette by ChupaBabi; 28 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 17g Fat (55.9% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Gaelic Soda Bread #1 - Irish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour -- (1 pound) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 pint milk -- (1/2 to 3/4) or buttermilk Raisins or currants -- (optional) Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees F. for 45 minutes. Makes 1 loaf. Source : "Gaelic language list" S(Formatted by Chupa Babi): "." Yield : "1 loaf" Contributed to the FareShare Gazette by ChupaBabi; 28 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1970 Calories; 13g Fat (6.1% calories from fat); 60g Protein; 393g Carbohydrate; 14g Dietary Fiber; 33mg Cholesterol; 1292mg Sodium. Exchanges: 25 Grain(Starch); 1 Non-Fat Milk; 1 1/2 Fat.

* Exported from MasterCook * Garbanzo Fritters with Pear Salsa - Veg / FatFree Recipe By : The Little Bean Cookbook by Patricia Stapley Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked garbanzos -- drained 1 teaspoon salt 1 medium Idaho potato 1 small onion -- coarsely grated 1 tablespoon flour 2 teaspoons hot pepper sauce 3 egg whites -- lightly beaten (see note ) **Zesty Pear Salsa** 2 Italian plum tomatoes 2 firm pears -- (preferably Bosc) peeled cored and diced into 1/4 inch pieces 1 tablespoon fresh lemon juice -- (use the fresh stuff for this recipe, not bottled) 6 large scallions -- chopped [I used the green parts only] 1 tablespoon jalapeno peppers -- seeded and minced 1 tablespoon sherry wine vinegar -- (1-2 tablespoons) [I used basil vinegar] 1 teaspoon honey Non-stick pan needed for these. Chop the garbanzo beans coarsely and season with the salt. Peel and grate potato and squeeze out as much water as possible. In a medium bowl, combine the potato, onion, flour, and hot pepper sauce. Mix well to blend. Add garbanzo beans and egg whites and mix. Heat a large non-stick skillet over low heat until it is very hot. When it's hot, drop rounded tablespoons of the batter into the skillet allowing room for them to spread. Cook over moderately high heat until they are golden brown on the bottom, about 4 minutes. Turn fritters over, flatten slightly and cook about two minutes longer. Note 1: Instead of Egg Whites, you can substitute EnerG Egg replacer made up as three eggs. (It's potato starch and works great in a recipe like this where the eggs are used more as a binder than as a flavor) Note 2: If you are using a really good non-stick skillet, make sure the skillet is hot before putting the fritter batter in the pan. **Zesty Pear Salsa** Blanch the tomatoes in a medium saucepan with boiling water for one minute. Rinse them under cold running water to cool and slip the skins off. Cut the tomatoes in half and scoop out the seeds. Slice them into one-quarter-inch julienne strips. In a medium bowl, toss the diced pears with the lemon juice. Add the tomatoes, scallions and jalapenos. Mix well. In another bowl, whisk together the vinegar and honey. Drizzle over the pear mixture and toss to coat. Serve with a slotted spool to allow most of the juice to drain off. Serve the fritters with salsa on the side. Source : "Judith E. Thomas @ FatFree.com" NOTES : I made this dish for a buffet I had just after Thanksgiving. The whole buffet was vegetarian and very low fat. All were avowed meat eaters and loved everything! I hope you enjoy these. BTW, they also make good use of those convenient cans of garbanzo beans you might have laying around. Judy Contributed to the FareShare Gazette by ChupaBabi; 12 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 1g Fat (2.7% calories from fat); 18g Protein; 58g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2580mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Grace Neill's Chocolate and Guinness Brownies - Ireland Recipe By : The New Irish Table by Margaret M. Johnson Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 3/4 cup superfine sugar or granulated sugar 8 ounces bittersweet chocolate -- chopped 4 ounces white chocolate -- chopped 6 tablespoons unsalted butter 3/4 cup all-purpose flour 3/4 cup cocoa powder 1 1/4 cups Guinness Stout Confectioners' sugar for dusting Preheat the oven to 375 degrees F. Butter an 11-by-7-inch rectangular pan. In a mixing bowl, beat together the eggs and sugar until they are light and fluffy, about 3 minutes. In a medium saucepan, over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until the mixture is smooth. Remove the chocolate from the heat and beat it into the egg mixture. In a bowl or on a sheet of parchment or wax paper, sift together the flour and cocoa powder and beat them into the chocolate mixture. Whisk in the Guinness. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out almost clean. To serve, dust the cake with confectioners' sugar and cut into squares. Serves 10 / Preparation time: 15 minutes / Total time: 45 minutes This is a cake-like brownie. It's best to use Guinness extra stout for this recipe. Grace Neill's is listed in the Guinness Book of Records as the oldest bar in Ireland. Detroit Free Press, 16 March 2004 S(Formatted by): "Chupa Babi" Start to Finish Time: "0:45" Recipe by: The New Irish Table by Margaret M. Johnson (Chronicle Books, $24.95). Contributed to the FareShare Gazette by ChupaBabi; 29 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 26g Fat (65.2% calories from fat); 7g Protein; 24g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 30mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Grilled Halibut With Herb Garlic Roasted New Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small red potatoes -- (6 to 8) [about 1 to 1 1/2 pounds] 1 head garlic -- papery outer skin removed 1 sprig rosemary 1 sprig thyme 1/3 cup olive oil Salt and freshly ground pepper 4 medium vine-ripe tomatoes -- (red or yellow) 1/4 cup sherry vinegar 2 tablespoons freshly squeezed orange juice 4 pieces halibut fillets or sea bass -- (about 6 ozs. each) Orange segments -- for garnish Fresh basil -- for garnish Preheat an outdoor grill to medium-high heat. Scrub the potatoes, pat dry, cut into quarters and put them in a medium- bowl. Cut the head of garlic into 4 pieces and add them to the bowl with the sprigs of rosemary and thyme. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Empty the contents of the bowl onto a large sheet of aluminum foil, then fold the sides up to enclose the potatoes in a pouch. Set the pouch on the hot grill and roast until the potatoes are tender, 15 to 20 minutes. Move the package to the outer edge of the grill to keep warm. While the potatoes are roasting, bring a small pan half-filled with water to a boil. Core the tomatoes and cut a small X on the bottom of each tomato. Gently add them to the boiling water and simmer until the tomato skin begins to split, about 30 seconds. Immediately transfer the tomatoes to a bowl of ice water and let the tomatoes cool. Drain the tomatoes, cut them in half and scoop out and discard the seeds. Dice the tomatoes and combine them with the remaining olive oil, vinegar and orange juice. Season to taste with salt and pepper, toss to mix well and set aside. Season the halibut with salt and pepper and cook on the grill until the fish is just opaque through, about 5 to 7 minutes on each side, depending on the thickness of the fish. Arrange the roasted potatoes in a small pile on each plate, set the fish on top and spoon the tomato relish around the fillet. Garnish with orange segments and a sprig of fresh basil. Makes 4 servings. Contributed to the FareShare Gazette by Dancer^; 17 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 21g Fat (50.1% calories from fat); 24g Protein; 23g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 63mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Home \| Chat \| Recipes \| Metrics \| Cooking Temperatures \| Links
	FareShare Recipes