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FareShare Gazette Recipes -- July 2004 - M's
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* Exported from MasterCook *
Macaroon Crumb Crust
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups crisp macaroon cookie crumbs
1/4 cup butter or margarine -- softened
In small bowl, combine crisp macaroon cookie crumbs with softened butter or
margarine.
Press into 9-inch pie pan. Bake at 375F for about 8 minutes; cool.
Source : http://angiesrealm.com/pie_crusts.html
Contributed to the FareShare Gazette by Dee; 7 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 51 Calories; 6g Fat (99.5% calories from
fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol;
59mg Sodium. Exchanges: 1 Fat.
* Exported from MasterCook *
Marinated Beef Brisket
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef brisket -- fat trimmed
1 tablespoon flour
1 large turkey-sized oven bag
4 teaspoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
Unseasoned Adolph's dry tenderizer
1 tablespoon liquid smoke -- (1 to 3)
1 cup barbecue sauce
that has a kick to it
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground mustard
[powdered mustard in can]
3 drops Tabasco sauce
2 teaspoons coarsely ground black pepper
Shake flour in bag. Place bag in 13x9x2-inch baking pan or dish.
Combine Worcestershire sauce, salt, pepper and liquid smoke together in
small bowl.
Lay your brisket out on you bread board and with large pronged fork, poke
holes all over it on both sides. Sprinkle each side of meat liberally with
Adolph's tenderizer, rubbing it into the meat. Then take the mixture in the
bowl and rub it into both sides of the brisket. Place meat inside bag and
close with a clip or something. Refrigerate overnight, turning
occasionally.
Combine barbecue sauce, brown sugar, lemon juice, mustard and Tabasco
sauce.
Here you must make a decision on how you want to cook it.
Oven Method:
Spread mixture of barbecue sauce over meat in bag. Close bag with tie wrap.
Poke several holes over top of bag. Make sure bag is not hanging out of pan
or dish. Bake at 325 degrees F. 3-4 hours or until medium-well done. If
desired, thicken pan juices and serve with meat.
Barbecue Method:
Light your charcoal and let burn down until they turn white. Place brisket
on grilling rack. Cook turning often so it doesn't burn. During the last 10
minutes of grilling time, brush on the sauce. Grill 5 minutes, turn over,
brush with sauce and grill 5 more minutes. You want this meat to be medium
well so it is very tender. If you cook brisket completely done, it becomes
tough and hard.
Contributed to the FareShare Gazette by Patty; 7 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 755 Calories; 61g Fat (73.6% calories from
fat); 39g Protein; 10g Carbohydrate; trace Dietary Fiber; 166mg Cholesterol;
693mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
8 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Milky-Way Type Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Milky Way candy bars
1 stick butter -- (1/4 pound)
1 cup chopped almonds
1 cup shortening
2 cups sugar
4 eggs -- at room temperature
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cups buttermilk
2 teaspoons vanilla
**FROSTING**
1/2 cup cocoa
1 cup chopped almonds
1 stick butter -- (1/4 pound)
1/8 teaspoon salt
1 pound powdered sugar
7 tablespoons milk -- (7 to 8 tablespoons)
Melt Milky Way bars with butter; add nuts. Cool. Cream shortening with
sugar; add eggs, 1 at a time, beating well after each addition. Combine dry
ingredients; add alternately with buttermilk to creamed mixture. Add
vanilla. Pour into 3 9-inch cake pans. Bake in 350 degree F. oven until
tests done with toothpick, about 35 to 40 minutes.
**FROSTING**
Combine ingredients well and frost cake.
Serves 12.
Contributed to the FareShare Gazette by Patty; 18 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 847 Calories; 48g Fat (49.3% calories from
fat); 11g Protein; 99g Carbohydrate; 4g Dietary Fiber; 106mg Cholesterol; 462mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 9 Fat; 5
Other Carbohydrates.
* Exported from MasterCook *
Moroccan Eggs
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 small onion -- chopped
1 can diced or crushed tomatoes -- (14 1/2 ounce)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne
2 tablespoons chopped cilantro
1/2 cup water
6 eggs
1/8 teaspoon salt
Heat oil in large nonstick skillet over medium heat.
Add onion and cook until softened, 2-3 minutes. Add tomatoes, cumin,
cinnamon, pepper, cayenne, and 1 Tbsp of the chopped cilantro.
Raise the heat to high and add 1/2 cup water, bring to a boil.
Carefully crack eggs and slip into skillet, being sure not to overlap the
eggs. Cook until whites are set, about 5 minutes. Season yolks with salt.
Reduce the heat to medium-low and cover the skillet with a lid. Cook until
yolks are cooked to taste, 3-5 minutes.
Garnish with remaining cilantro and serve immediately.
Contributed to the FareShare Gazette by Nancy; 13 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 188 Calories; 13g Fat (64.7% calories from
fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 374mg Cholesterol; 203mg
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
* Exported from MasterCook *
Mound Candy Type Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 stick butter -- (1/4 pound)
1/2 cup butter-flavored Crisco
1/2 cup unsweetened cocoa -- dissolve in
1 small amount of hot water
3 eggs
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
**FILLING**
1 cup milk
12 large marshmallows
1 cup sugar
2 packages extra fine coconut
**FROSTING**
1/2 cup Crisco
1/2 stick butter -- (1/8 pound)
4 tablespoons cocoa
1 pound confectionery sugar
Evaporated milk -- heated
1 teaspoon vanilla
Cream sugar, butter and Crisco together. Add cocoa mixture. Add eggs one at
a time. Combine dry ingredients, add to creamed mixture alternately with
buttermilk. Add vanilla. Pour into 3 8-inch round cake pans you've sprayed
with non-stick coating.
Bake on center rack of 350 degree F. oven, 35 minutes or until toothpick
inserted near center comes out clean.
**FILLING**
Combine milk and sugar; bring to a boil. Stir in marshmallows and keep
stirring until dissolved. Add coconut, cook over medium high heat 2 to 3
minutes stirring constantly. Spread between layers of cake.
**FROSTING**
Cream Crisco, butter, cocoa and sugar; add enough warm evaporated milk for
desired consistency of frosting. Add vanilla. Spread on top of cake and
spread around sides of cake.
Serves 12.
Contributed to the FareShare Gazette by Patty; 17 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 487 Calories; 22g Fat (40.1% calories from
fat); 5g Protein; 69g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 276mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 4
Other Carbohydrates.
* Exported from MasterCook *
Mr. Food's Crab Tortellini Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 ounces frozen cheese tortellini -- (1 package)
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces imitation crabmeat -- flaked
OR 6-ounce can crabmeat -- drained and flaked
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Cook the tortellini according to the package directions; drain, rinse,
and drain again.
2. In a large bowl, combine the tortellini and the remaining ingredients;
mix well.
3. Cover and chill for at least 2 hours before serving.
Source : "Mr. Food TV Show - Air Date: 6/18/2004"
S(mastercook formatting by): "Bobbie"
Copyright: "© 2004 by Ginsburg Enterprises Inc."
Yield : "4 to 6 servings"
NOTES : Bobbie's Note: I made this with a few changes. I didn't use heavy
cream but added a little buttermilk to the mayonnaise then a tablespoon of
FF Ranch Dressing but, cut the lemon juice back to 1 teaspoon as the
dressing was tart. I also thought it needed some color so topped it with a
lot of fresh parsley and put it on large lettuce leaves. I think red pepper
could also be added for color.
We liked this a lot. It makes 4 large main dish servings with only a roll
and some fresh veggies added.
Contributed to the FareShare Gazette by Bobbie; 17 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 249 Calories; 29g Fat (98.0% calories from
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 428mg
Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 Fat.
* Exported from MasterCook *
Mr. Food's Root Beer Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- (about 3 pounds)
cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat the oven to 350 degrees F. Coat a 9- x 13-inch baking dish with
nonstick cooking spray.
Place the chicken pieces in the baking dish. Season with the salt and
pepper. Bake for 45 to 50 minutes or until no pink remains in the chicken
and the juices run clear.
In a medium saucepan, combine the remaining ingredients; mix well and bring
to a boil over medium heat, stirring occasionally. Reduce the heat to
medium-low and simmer for 20 minutes until reduced by half.
Preheat the grill to medium heat. Coat the chicken with the sauce and grill
for 5 minutes per side, basting frequently with the remaining sauce.
Serve with the remaining sauce for dipping.
Source : "Mr. Food TV Show, Air date - 7/9/02 and 7/22/04"
S(MC formatting by): "Bobbie"
Copyright : "© 2002 by Ginsburg Enterprises Inc." Yield : "3 to 4 servings"
NOTES : This was one of the best barbecue sauces I have used. It had a
delicious flavor and was very good on the chicken.
Contributed to the FareShare Gazette by Bobbie; 26 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 933 Calories; 59g Fat (56.9% calories from
fat); 66g Protein; 34g Carbohydrate; 1g Dietary Fiber; 340mg Cholesterol; 1227mg
Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Fruit; 6 Fat; 1 1/2 Other
Carbohydrates.
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