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FareShare Gazette Recipes -- August 2004 - A's
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* Exported from MasterCook *
A La Eggs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs -- lightly beaten
1/2 teaspoon Worcestershire Sauce
Salt -- to taste
Pepper -- to taste
1 cup Milk
1 1/2 cups shredded Cheddar Cheese
3 tablespoons butter
1 teaspoon dry mustard
3 tablespoons flour
Salt -- to taste
16 ounces frozen Potatoes O'Brien
Oil to fry potatoes
Sweet paprika
Grease 13x9x2-inch pan.
Put some oil in skillet and precook hash browns.
Mix eggs, milk, salt, pepper and Worcestershire sauce.
To make the cheese sauce, mix the butter and flour to form a paste over
medium heat, stirring constantly. Add the milk and cook slowly until
thickened. Add dry mustard and cheddar cheese and stir until cheese is
melted and blended well.
Stir cheese mixture into beaten eggs. Put beaten eggs on top of hash browns
in baking dish. Sprinkle with paprika and bake for 30 minutes at 350
degrees F.
Serves 6.
Contributed to the FareShare Gazette by Patty; 4 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 336 Calories; 25g Fat (68.4% calories from
fat); 20g Protein; 6g Carbohydrate; trace Dietary Fiber; 425mg Cholesterol; 369mg
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Amma's Peanut Cucumber Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium cucumbers -- peeled, seeded,
cut into small pieces and drained
2 green chiles -- (or less) minced
1 large lime -- juice of
1/2 cup white onions -- or red onions finely chopped
1/2 cup coriander leaves -- finely chopped fresh
[Cilantro]
1/2 cup mangos -- peeled and cubed *raw*
1/4 teaspoon salt
2/3 cup peanuts -- coarsely chopped
1 cup spinach -- coarsely chopped [optional]
Mix everything but the peanuts together. Add half the peanuts and mix
well. Add the remaining when you are ready to serve, by sprinkling on top.
B's Cucumber Pages
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 21 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 204 Calories; 13g Fat (49.7% calories from
fat); 9g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 157mg
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat.
* Exported from MasterCook *
Apple Caramel Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- melted (1 1/2 sticks)
1 1/3 cups packed light brown sugar
1 3/4 teaspoon pumpkin pie spice
1 cup pecan halves
2 medium Granny Smith apples -- cored,
peeled and cut into thin slices
2 cups flour
1/2 teaspoon baking soda
1 1/4 teaspoon salt
Heat oven to 375 degrees F. Spray with non-stick spray a 9x9x2-inch pan.
Place 3 tablespoons butter in bottom of pan, swirl to coat. Sprinkle with
1/3 cup brown sugar and 1/4 teaspoon pumpkin pie spice over bottom of pan.
Arrange apple slices in pan. Arrange 12 pecan halves around the perimeter
of pan. You can let apple slices overlap. Chop remaining pecans.
Stir together flour, baking soda, salt and remaining spice in medium sized
bowl. Beat together remaining butter and brown sugar in medium bowl until
smooth. Stir in 3/4 cup water. Stir in flour mixture and chopped nuts, just
until combined. Spoon into pan evenly over apple slices.
Bake at 375 degrees F. for 30 minutes or until toothpick inserted near
center comes out clean. Let cool on rack 10 minutes then invert onto
serving plate. Serve warm with vanilla ice cream.
Makes 8 servings.
Contributed to the FareShare Gazette by Patty; 24 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 511 Calories; 27g Fat (45.9% calories from
fat); 5g Protein; 66g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 603mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 5 Fat; 2 1/2
Other Carbohydrates.
* Exported from MasterCook *
Apricot-Praline Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:35
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pecan halves -- chopped
1/2 cup margarine -- melted
1/2 cup dried apricots
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups biscuit mix
2/3 cup milk
Preheat oven to 425 degrees F. Grease a 12-cup muffin pan.
1. Fit the steel knife blade into the work bowl. Process the pecans until
chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin
cups. Put 2 teaspoons melted margarine in each cup.
2. With the steel knife blade still attached, process apricots until
chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and
milk. Process until batter is well mixed, 10-15 seconds, stopping machine
once to scrape down sides of bowl with rubber spatula. Pieces of apricots
should still be visible.
3. Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted in
center of a muffin comes out clean, about 15 minutes. Do not push pick all
the way to bottom. Remove from oven and invert muffin pan on a serving
plate. DO NOT remove pan; let stand 10 minutes so pecans and margarine will
drop down onto muffins.
Yield : 12 muffins.
Contributed to the FareShare Gazette by Robin; 17 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 239 Calories; 14g Fat (52.1% calories from
fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 355mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat;
1/2 Other Carbohydrates.
* Exported from MasterCook *
Asian Pickles
Recipe By : TJ Hill - Appetites Catered
Serving Size : 20 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Japanese cucumber -- unpeeled
2 tablespoons kosher salt
1 cup sesame oil
5 tablespoons garlic -- minced
1 tablespoon red chili peppers -- sambal ulek or
1 tablespoon Szechuan peppercorn -- toasted
1/2 cup orange zest -- very finely grated
1/4 cup rice vinegar
1/4 cup sugar
5 cloves garlic -- peeled
1/4 cup orange zest -- long strings of
Halve cucumber lengthwise, scoop out seeds. Slice into 1/4-inch thick half-
rounds. Combine cucumbers and salt in a large bowl. Allow to set for 20
minutes. Drain, rinse and drain well.
Heat three-fourths the sesame oil in a skillet, over a moderate flame. Add
minced garlic, pepper flakes, peppercorns, grated zest and cucumbers. Heat
and toss quickly for 10 seconds. Add vinegar and sugar. Heat and stir for
30 seconds. Remove from heat.
Pack into clean glass jars, alternating layers of cucumber with garlic
cloves and orange zest strings. Add remaining sesame oil.
Cover and chill for up to 7 days.
Serve chilled or at room temperature.
Contributed to the FareShare Gazette by Chupababi; 15 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 114 Calories; 11g Fat (83.6% calories from
fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 565mg
Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Asian-Style Chicken Packets
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sheets (12x18 inches each)
heavy duty aluminum foil
1/4 cup packed brown sugar
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 skinless boneless chicken breast halves
3 cups frozen stir-fry vegetable mixture
Preheat oven to 450 degrees F.
Combine brown sugar, soy sauce, garlic powder and cayenne pepper, set
aside.
Center 1 chicken breast on each foil sheet. Pour soy mixture evenly over
chicken. Top with vegetables, you have thawed and drained. Wrap and seal to
form 4 packets.
Bake 18 to 22 minutes on a heated cookie sheet in the 450 degree F. oven.
To serve, open packet and transfer to dinner plate. Be sure and pour all
sauce over chicken and vegetables left on bottom of foil packet.
This would be good serves over hot buttered wide egg noodles.
Serves 4.
Contributed to the FareShare Gazette by Patty; 23 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 187 Calories; 1g Fat (7.4% calories from
fat); 28g Protein; 14g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol;
596mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fat; 1
Other Carbohydrates.
* Exported from MasterCook *
Atjar Ketimun
Recipe By : Craig Claiborne
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-08 Aug 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cucumbers -- peeled,
seeded and cut in 1-inch slices
Salt
1/2 cup vinegar
3 tablespoons sugar
1/4 cup water
Sprinkle the cucumbers lightly with salt and let stand 20 minutes. Drain.
Heat the vinegar, sugar and water; boil 2 minutes. Remove from heat & cool.
Add the cucumbers and let the mixture stand several hours before serving.
Halved red and white radishes and sliced bamboo shoots may be substituted
for the cucumbers.
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 21 August 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 30 Calories; trace Fat (2.6% calories from
fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.
Exchanges: 1/2 Vegetable; 1/2 Other Carbohydrates.
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