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FareShare Gazette Recipes -- October 2004 - S's
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* Exported from MasterCook *
Sampita (Yugoslavian Cake/Tart)
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Base
6 egg yolks
8 tablespoons sugar
8 tablespoons oil
8 tablespoons milk
6 tablespoons flour
2 teaspoons baking powder
Filling
8 egg whites
21 tablespoons sugar
2 1/2 cups water
Base - beat egg yolks with the sugar until they become thick and creamy.
Then beat in the milk and the oil. When milk and oil are fully incorporated
add the sieved flour and baking powder. (There are no instructions about
mixing the flour in but I assume that you just mix it until the flour is
incorporated into the liquid - Marie). Place the mixture in a buttered 35
cm (13 1/2-inch) diameter cake tin. Place on a low shelf in the oven and
bake at 200 degrees C (390 degrees F) for 20-30 minutes. When cooked,
remove from the oven and allow to cool.
Filling - While the base is cooking, make the filling. Boil sugar and water
together until syrupy (+/- 6-7 minutes). Whisk the egg whites until stiff
peaks form then gradually and carefully add the hot syrup to the egg
whites. After the syrup is added whisk for a further 5 minutes (I am
assuming that this refers to 5 minutes of hand rather than machine whisking
- Marie). Then pour the filling over the base. Allow to cool then put
sampita in the fridge.
It is best to make this the day before it will be eaten as the base can
absorb some of the moisture from the filling.
Contributed to the FareShare Gazette by Marie in response to a request;
19 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3107 Calories; 144g Fat (41.2% calories
from fat); 54g Protein; 410g Carbohydrate; 1g Dietary Fiber; 1292mg Cholesterol;
1538mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Non-Fat
Milk; 27 Fat; 24 1/2 Other Carbohydrates.
* Exported from MasterCook *
Sautéed Seafood
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons pure olive oil
1 teaspoon unsalted butter
1 teaspoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 pound seafood
[larger than bite-sized pieces]
1 tablespoon chopped fresh herb
such as tarragon, thyme, basil or oregano
1 1/2 tablespoons fresh lemon juice
Once it is in the pan, the seafood will take about 5 minutes to cook. Be
careful not to overcook seafood.
Heat butter and oil in saute pan on medium high. When the butter sizzles
(don't let it get to the point of smoking) add the garlic and crushed
pepper, moving the pan continuously. Immediately add the seafood and saute,
moving continuously, until the seafood is almost cooked.
Sprinkle the chopped herb over the seafood and drizzle the lemon juice
immediately.
For sautéed Shrimp or Scallops: Add 1 teaspoon grated fresh ginger at Step
2, eliminating the fresh herb. Substitute 1 tablespoon fresh lime juice for
lemon juice.
Sautéing is high heat cooking, and because whatever is being cooked needs
to be kept in almost constant motion to prevent sticking or burning, it is
not a good process for delicately textured fish. Sautéing works best with
shrimp, lobster, scallops, halibut cheeks, swordfish, calamari and chunked
or sliced firm-fleshed fish. I recommend using a non-stick or properly
seasoned medium-sized saute pan.
NOTES : Yields 4 servings.
Contributed to the FareShare Gazette by Robin; 17 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 10 Calories; 1g Fat (80.4% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 3mg
Cholesterol; trace Sodium. Exchanges: 0 Fruit; 0 Fat.
* Exported from MasterCook *
Seafood Pasta Italiano
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons oil
1 6 1/2 ounce can clams -- drained
1 medium onion -- chopped
1/3 cup finely chopped carrot
1 clove garlic -- minced
1 28 ounce can plum tomatoes -- cut/undrained
2 Tbsp. tomato paste -- (2 to 3)
1 bay leaf
1/2 teaspoon salt
10 drops Tabasco sauce
1 8 ounce package frozen cooked shrimp -- thawed, drained (8
to 10)
-- and cut up
2 tablespoons fresh basil -- chopped, divided
8 ounces macaroni -- cooked and drained
1 tablespoon oil
fresh grated parmesan cheese
In medium skillet, heat oil. Add clams, onion, carrot and garlic and cook until
onion is tender. Stir in tomatoes and paste, bay leaf, salt and Tabasco sauce.
Simmer for 20 minutes. Stir occasionally. Add frozen cooked shrimp, thawed,
drained and cut up and 1 T. of basil. Simmer for 5 minutes. Keep warm. Toss
drained, cooked macaroni with oil and basil. Place shrimp mixture on dishes.
Mound macaroni evenly on shrimp. Top with fresh grated Parmesan cheese.
Source: "Source Unknown"
S(MC formatting by): "bobbi744@comcast.net"
NOTES : Excellent Dish. I used 2 cans of tiny shrimp for frozen and 16 oz. can
tomatoes with basil and 14 oz. can Italian stewed tomatoes and NO tomato paste.
The second time I made it I followed the instructions exactly. Excellent
again.
Contributed to the FareShare Gazette by Bobbie 01 October 2004
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 422 Calories; 16g Fat (33.0% calories
from fat); 15g Protein; 56g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol;
379mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable;
2 1/2 Fat.
* Exported from MasterCook *
Seared tuna with Sweet and Sour Onion Relish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tuna steaks
or 4 skinless salmon fillets
1/2 cup olive oil
4 medium size red onions
1 piece peeled ginger -- thumb sized
4 cloves peeled garlic
4 limes -- grated zest and juice of
3 1/2 tablespoons tamarind paste
2 teaspoons fish sauce
8 large basil leaves
1/2 cup coriander leaves
Lightly season the fish brush with a little oil and rest at room
temperature while you make the relish.
Peel and finely slice the onions and garlic and shred the ginger.
Heat the remaining oil in a deep pan and saute the onions over a medium
heat for five minutes stirring occasionally.
Once they begin to turn brown add the garlic and ginger and turn the heat
up. Stir continuously for two minutes then add the lime juice tamarind
paste and fish sauce. Cook over a fierce flame until the liquid has reduced
by half and stir in the herbs.
Remove from the heat.
Heat a griddle iron skillet or heavy pan until smoking and cook the fish
for only 45 seconds on each side (it should remain rare and moist inside)
before turning out on to plates and spooning relish on top.
Eat with crunchy steamed beans or mangetout.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
NOTES : Tamarind in block form will need boiling in water and then
straining.
Recommended wine: A lightly chilled Pinot noir from the New World with its
characteristic lively fruitiness is a great match for a meaty fish like
tuna.
Contributed to the FareShare Gazette by Chupababi; 28 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 520 Calories; 36g Fat (61.6% calories
from fat); 41g Protein; 10g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol;
75mg Sodium. Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Secret Center Popcorn Balls
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups popped corn
3 cups miniature marshmallows
2 tablespoons butter
1/4 teaspoon salt
Red food coloring
8 lollipops -- (8 to 10)
Put popcorn in large bowl, sprayed with non-stick spray (also spray
spatula).
Mix next 4 ingredients in double boiler. Cook until melted, stirring
constantly. Mix with popcorn and stir until coated.
Spray hands with non-stick spray. Use hands to cover lollipops.
Great for Christmas or Halloween.
Contributed to the FareShare Gazette by Margie; 30 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 52 Calories; 2g Fat (38.6% calories
from fat); trace Protein; 8g Carbohydrate; 0g Dietary Fiber; 6mg Cholesterol;
81mg Sodium. Exchanges: 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Sichuan Peppered Fruit - Chinese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 pounds fresh apricots
1/4 pound caster sugar
2 teaspoons Sichuan peppercorns -- rounded
1 tsp coriander seeds
2 lemons -- juice only
1 pound fresh strawberries
Slice apricots in half and remove stones.
Place in a fairly large ovenproof dish and sprinkle with caster sugar.
Roughly crush the peppercorns and coriander seeds and scatter among the
apricots.
Pour in the lemon juice and cover the dish with foil.
Preheat oven to 170C/325F/Gas Mark 3 and place the dish on the middle
shelf for 3/4 to 1hour until the apricots are soft.
Remove the foil from dish and leave to cool.
Finally slice the strawberries lengthways and mix with the apricots and
syrup.
Chill until ready to serve with or without cream.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 28 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 39 Calories; 1g Fat (8.9% calories
from fat); 1g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat.
* Exported from MasterCook *
Smoked Salmon Pizza - 2 pts
Recipe By :Nick Sundberg - The Farm
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pizza crust
[bread machine, mix or refrigerated]
3 ounces smoked salmon -- chopped
1 1/2 cups provolone -- grated
1/4 cup red onion -- minced
1 tablespoon capers
1/2 teaspoon dill weed
1 cup mozzarella -- grated
Top the crust with the provolone. Add the salmon, onions, capers and dill.
Top with the Mozzarella. Bake at 425 F. until lightly browned (10-12
minutes).
Serves 2 as a main dish or 4 as a starter.
S(Formatted by Chupa): "09.28.04"
NOTES : This unusual pizza is a seafood lover's dream.
Contributed to the FareShare Gazette by Chupababi; 30 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 712 Calories; 11g Fat (14.8% calories
from fat); 27g Protein; 120g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 2024mg Sodium. Exchanges: 8 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Spiced Roast Leg Of Lamb - Pakistani
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds leg of lamb
1 tablespoon lemon juice
Freshly ground black pepper
1 whole garlic head -- unpeeled
2 tablespoons ghee
5 1/2 tablespoons ground coriander
2 teaspoons ground cumin
2 cinnamon sticks
2 cloves
4 bay leaves
1 teaspoon chilli powder
4 cardamoms -- opened and
lightly crushed
1 1/2 cups water
1/2 cup cream -- or plain yoghurt
Trim fat from lamb and rub with lemon juice and pepper; place in a roasting
pan with the whole garlic and ghee.
Roast in a moderate oven for about 50 minutes until garlic cloves are soft.
Squeeze the soft cooked garlic from its skins (it should not need to be
peeled).
Spread evenly over the surface of the lamb and sprinkle on the coriander
and cumin.
Cook lamb a further 50 minutes until done basting occasionally with the pan
juices.
Remove the roast and set aside for 10 to 15 minutes before carving.
Place the cinnamon sticks cloves bay leaves chilli powder and cardamom in
the pan with the water.
Reduce the pan liquids to make a sauce remove whole spices and season to
taste with pepper.
Stir in cream or yoghurt; heat through and spoon over the carved roast.
Bone the lamb and fill with chopped soaked apricots and slivered almonds
before cooking.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 30 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 743 Calories; 57g Fat (68.7% calories
from fat); 50g Protein; 9g Carbohydrate; 3g Dietary Fiber; 215mg Cholesterol;
170mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 0 Fruit; 7 Fat.
* Exported from MasterCook *
Spiced White Radish And Orange Salad - Indian
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tablespoon coriander seeds
1 teaspoon cumin seeds
1 dried red chilli
1 pinch cinnamon -- (good pinch)
2 oranges
1/2 white radish -- (mooli or daikon)
peeled and thinly sliced
1 lime -- quartered
Heat a small heavy frying pan over a high flame and add the coriander and
cumin seeds. Dry fry shaking gently until they give off a fabulous waft of
incense. Tip into a bowl.
Now dry fry the chilli for a few seconds until it turns a shade darker.
Whip it out of the pan before it begins to burn. Let it cool then break
into pieces and shake out the seeds.
Grind the chilli pieces with the coriander, cumin and cinnamon to a fine
powder.
Peel the oranges removing every last trace of bitter white pith then slice.
Arrange the orange and radish slices on a serving dish with the lime
quarters. Sprinkle lightly with the spice mixture and put the remainder
into a small bowl for the table.
Make sure when serving that everyone gets a wedge of lime to squeeze over
their helping.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 29 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; trace Fat (4.4% calories
from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat.
* Exported from MasterCook *
Spicy Lamb Salad with Lime and Peanuts - Indian
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound trimmed lamb loin
or 6 large fillets
1 teaspoon sesame oil
a little salt
4 limes
or 2 medium size lemons
2 teaspoon demerara sugar
1 teaspoon soy sauce
1/2 teaspoon finely chopped red chillies -- seeds removed
4 shallots -- finely sliced
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
1/4 cup crushed toasted unsalted peanuts
Trim the lamb of all fat.
Rub the meat with the sesame oil and sprinkle with salt; let it sit at room
temperature for 15 minutes.
Finely grate the zest from the limes then squeeze them to make one third of
a cup of juice.
Mix the zest and juice with the sugar soy and chilli until the sugar
dissolves.
Heat a pan to smoking hot and sear the meat for one to two minutes on each
side depending on the thickness of it; it must be rare on the inside.
Let it rest for five minutes then slice it finely mix with the dressing and
the remaining ingredients and serve immediately.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Yield : "4 starters"
NOTES : Recommended wine: Spicy meats call for fruity uncomplicated wine in
this case Merlot from Chile. It's packed with berry flavours that are
sharpened by putting the bottle in the fridge for about 30 minutes before
serving.
Can be done equally well with chicken or fish especially salmon or
mackerel.
Contributed to the FareShare Gazette by Chupababi; 31 October 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 44 Calories; 1g Fat (20.8% calories
from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
92mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Fat.
* Exported from MasterCook *
Strawberry Glace' Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for single crust pie
6 cups strawberries -- medium sized
1 cup water
3/4 cup sugar
3 tablespoons cornstarch
5 drops red food coloring
whipped cream -- Cool Whip
or vanilla ice cream
In a small saucepan, crush 1 cup of berries; add the water. Bring to a boil
and simmer 2 minutes. Push berry mixture through strainer.
In saucepan, combine sugar and cornstarch; stir in strained berry mixture.
Cook over medium heat, stirring constantly, till glaze is thickened and
clear. Add food coloring.
Spread 1/4 cup glaze over bottom and up the sides of the baked crust.
Arrange 1/2 of berries, stem side down on top of glaze in pie shell. Cover
with half of remaining glaze. Put on second layer of berries, stem side
down and cover with remaining glaze. Cover without mashing down on top of
pie with plastic wrap.
Refrigerate 3 or 4 hours before serving.
Serves 6 to 8.
Contributed to the FareShare Gazette by Patty; 4 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 156 Calories; trace Fat (2.7% calories
from fat); 1g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Stuffed Peaches - Anglo Indian
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 peaches
4 tablespoons ground almonds
2 tablespoons chopped almonds
2 tablespoons candied lemon peel -- chopped
2 tablespoons caster sugar
3 tablespoons lemon marmalade
or grapefruit marmalade
5 tablespoons white wine
Preheat the oven to 180C/350F/Gas 4.
Blanch the peaches for a moment so that the skins will slip off then cut
the fruit in half and remove the stones.
Mix everything else together except the wine and fill the stone cavity with
the stuffing.
Lay the peaches on a baking sheet and pour the wine around them.
Bake in the oven for 20 minutes.
Serve warm.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 29 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 188 Calories; 7g Fat (31.5% calories
from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
13mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat;
1 Other Carbohydrates.
* Exported from MasterCook *
Sugar 'N' Spice Muffins
Recipe By :Monica Penner, Elma, Manitoba
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
3/4 cup cold butter -- or margarine
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup buttermilk
1 egg -- lightly beaten
In a bowl, combine flour and sugar; cut in butter until crumbly. Set aside
1/2 cup for topping. Add baking soda, cinnamon and cloves to the remaining
crumb mixture. Stir in buttermilk and egg just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with
reserved topping.
Bake at 375F. for 18-20 minutes or until a toothpick comes out clean. Cool
for 5 minutes before removing from pan to a wire rack to cool. Serve warm.
Yield : 1 dozen.
Source : "Country Woman Christmas"
Copyright : "2004 Reiman Media Group, Inc."
NOTES :
These sugar-and-spice treats are so tasty! The moist streusel-topped
muffins are perfect for parties or nibbling with a hot cup of coffee, tea
or hot chocolate.
Contributed to the FareShare Gazette by Suzie; 9 October 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 257 Calories; 12g Fat (42.6% calories
from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol;
249mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2
Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Sweet Balsamic Marinade
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-10 Oct 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup balsamic vinegar
1/2 cup olive oil
2 teaspoons brown sugar
1/4 cup finely minced sweet onion
cracked black pepper
In a small bowl, whisk together the vinegar, oil, brown sugar, onion and
pepper. Pour over desired meat and marinate in the refrigerator for 1 to 4
hours, turning meat occasionally.
Source : "Allrecipes, Submitted by Lol"
S(Formatted by Chupa): "10.04.04"
Yield : "1 1/2 cups"
Start to Finish Time: "0:10"
NOTES : This slightly sweet marinade is perfect for chicken and other
poultry. If you boil any leftover marinade for a few minutes it makes a
great sauce!
Contributed to the FareShare Gazette by Chupababi; 31 October 2004.
www.fareshare.net
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