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FareShare Gazette Recipes -- December 2004 - C's
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* Exported from MasterCook *
Caribbean Chicken with Pineapple-Black Bean Sauce
Recipe By : The Bean Education & Awareness Network
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
6 small skinless boneless chicken breast halves
[1 1/2 pounds]
Salt and pepper -- to taste
1 large sweet red pepper -- sliced
6 green onions and tops -- sliced
3 garlic cloves -- minced
1 jalapeño pepper -- (1 to 2)
veins and seeds discarded -- minced
2 teaspoons minced gingerroot
1 can low sodium chicken broth
2 cups cubed pineapple
1/2 cup mango chutney
2 tablespoons packed light brown sugar
2 teaspoons curry powder -- (2 to 3)
2 tablespoons cornstarch
1/4 cup cold water
1 can Black beans
or 1 1/2 cups cooked dry-packaged Black
beans
rinsed and drained -- (15 ounces)
4 cups cooked rice -- warm
1. Spray large skillet with cooking spray; heat over medium heat until hot.
Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each
side; sprinkle lightly with salt and pepper.
Transfer chicken to 13 x 9-inch baking pan.
2. Spray medium skillet with cooking spray; heat over medium heat until
hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root
until onions are tender, about 5 minutes. Stir in chicken broth, pineapple,
chutney, brown sugar and curry powder; heat to boiling. Pour mixture over
chicken. Bake uncovered, until chicken is tender and juices run clear when
pierced with a fork, about 30 minutes.
3. Arrange chicken on serving platter; transfer pineapple mixture to large
skillet; heat to boiling. Mix cornstarch and cold water; stir into
pineapple mixture. Boil, stirring constantly, until thickened about 1
minute. Stir in black beans; cook over medium heat 2 to 3 minutes.
4. Spoon pineapple-bean mixture over chicken; serve with rice.
Makes 6 main dish servings.
Source : "Cooksrecipes.com"
S(Formatted by Chupa): "10.30.04"
Contributed to the FareShare Gazette by Chupababi; 26 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 474 Calories; 2g Fat (4.8% calories
from fat); 41g Protein; 71g Carbohydrate; 7g Dietary Fiber; 68mg Cholesterol;
190mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Centennial Lemon Squares
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup powdered sugar
1/4 teaspoon salt
1 cup flour
1/2 cup margarine
1 cup sugar
1/2 teaspoon baking powder
2 eggs
4 tablespoons lemon juice
lemon rind -- grated
1 tablespoon margarine
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix well.
Work in 1/2 cup margarine. Press mixture in 8-inch square pan.
2. Bake in preheated 350-degree-F. oven for 15 minutes. Remove from oven.
3. Combine the 1 cup regular sugar, baking powder and remaining 1/8
teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice and
lemon rind. Spread over baked mixture. Return to oven. Bake for 20 minutes
longer. Remove from oven and cool completely.
4. Combine remaining 3/4 cup powdered sugar, remaining two tablespoons
lemon juice and 1 tablespoon margarine for glaze. Spread over lemon
mixture. Cut into squares to serve.
Contributed to the FareShare Gazette by Robin in response to a request;
8 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 345 Calories; 14g Fat (36.1% calories
from fat); 3g Protein; 53g Carbohydrate; trace Dietary Fiber; 47mg
Cholesterol; 262mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cheesecake Cookies
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter -- softened
1/3 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
FILLING:
1/4 cup sugar
8 ounces cream cheese -- softened
1 egg -- lightly beaten
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla
FOR CRUMBS:
Preheat oven to 350 degrees F.
Cream butter and brown sugar. Add flour and nuts. Mix with hands until
crumbly. Reserve 1 cup for topping. Press remainder into miniature muffin
tins lined with muffin papers.
Bake 12-15 minutes. Cool.
FOR FILLING:
Blend sugar and cream cheese. Add egg, milk, lemon juice and vanilla. Mix
well.
Put about 1 teaspoon filling into each cooled muffin cup. Sprinkle with
reserved crumbs.
Bake at 350 degrees F. for 25 minutes or until knife inserted in center
comes out clean. Cool.
Store in air-tight container in refrigerator.
Contributed to the FareShare Gazette by Pat; 6 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cheesy Egg Casserole
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Monterey Jack cheese -- shredded
1 tablespoon all-purpose flour
2 cups shredded sharp cheddar cheese
1 pound sliced bacon -- cooked and crumbled
12 eggs
1 cup milk
Toss Monterey Jack cheese with flour; place in the bottom of a greased 13-
inch x 9-inch x 2-inch baking dish. Top with cheddar cheese; sprinkle with
bacon. Beat eggs and milk; pour over all.
Cover and chill eight hours or overnight. Remove from refrigerator 30
minutes before baking.
Bake, uncovered, at 325 F. for 40-45 minutes or until a knife inserted in
the center comes out clean. Let stand 5 minutes before cutting.
Serves 14.
Source : "Taste of Home Spring 97"
NOTES : Bobbie's Note: I was looking for an egg dish that I could make for
only 2 and this was perfect. I used 1/4 of the ingredients and we enjoyed
it a lot. I used pre-cooked bacon bits instead of cooking bacon. I was
afraid that the cheese would stick, but it didn't at all.
S(Mc Formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 28 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 255 Calories; 20g Fat (69.4% calories
from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 209mg
Cholesterol; 331mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
0 Non-Fat Milk; 2 1/2 Fat.
* Exported from MasterCook *
Cherry Garcia Cookies
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried sour cherries
1/3 cup cherry liqueur
1/2 cup unsalted butter -- room temperature
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
3/4 cup coarsely chopped white chocolate
1/2 cup coarsely chopped semi-sweet chocolate
1/2 cup coarsely chopped macadamia nuts
Preheat oven to 350 degrees F. Line two large baking sheets with parchment
paper.
Plump dried cherries by covering with boiling water and let stand a couple
of minutes. Drain real well and toss with cherry liqueur.
Drain when required or, for even better flavor, let sit a couple of hours
and then drain well for use in recipe.
Cream the butter with both sugars. Blend in egg, vanilla and almond
extract. Fold in salt, baking soda and flour. Fold in cherries, white and
dark chocolates and macadamia nuts. Batter should be soft.
Drop in generous tablespoons onto baking sheet, leaving space between
dollops of batter.
Bake until lightly browned around edges, 12 to 14 minutes. Cool 2 minutes
on baking sheet before removing to wire racks to cool completely.
Yield : Approximately 2 1/2 dozen cookies.
Contributed to the FareShare Gazette by Patty; 17 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 3g Fat (36.9% calories
from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cherry Nut Thumbprint Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter or margarine -- (2 sticks)
or buttered flavored Crisco
1/2 cup sugar
1 teaspoon vanilla
1/2 cup light corn syrup
2 eggs -- separated
2 1/2 cups flour
1/4 teaspoon salt
2 cups finely chopped walnuts
21 ounces cherry pie filling -- (1 can)
In large bowl with mixer at medium speed, beat butter, sugar and vanilla
until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt
until blended.
Cover; chill 1 hour or until dough is firm.
In small bowl, lightly beat egg whites. Roll dough into 1-inch balls; dip
in egg whites and roll in walnuts. Place 2 inches apart on greased baking
sheets. With thumb make indention in center of each cookie. Chill 30
minutes, covered.
Bake in 325-degree-F. oven 20 to 25 minutes or until golden. Remove to wire
rack to cool completely. Fill indentations with cherry pie filling.
Store covered in refrigerator with waxed paper between the layers.
Makes a very nice presentation on dessert plate.
Contributed to the FareShare Gazette by Pat; 4 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4443 Calories; 197g Fat (39.2% calories
from fat); 48g Protein; 641g Carbohydrate; 13g Dietary Fiber; 871mg
Cholesterol; 2778mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean
Meat; 37 1/2 Fat; 26 1/2 Other Carbohydrates.
* Exported from MasterCook *
Cherry Oatmeal Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
3/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried tart cherries -- (4 ounces)
Preheat oven to 350 degrees F.
Using electric mixer, cream butter with both sugars until well blended.
Add egg and vanilla; beat several minutes or until light and fluffy.
In a separate bowl, mix together the flour, salt, baking soda, baking
powder and cinnamon. Add to butter mixture and beat by hand until well
blended. Stir in oats and cherries.
Drop batter by heaping tablespoons onto lightly greased cookie sheets and
bake until edges are light brown around the edges, about 10 minutes.
Let cookies cool a few minutes before removing to wire racks to cool
completely.
Yields 4 dozen cookies.
Contributed to the FareShare Gazette by Patty; 26 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 4g Fat (38.0% calories
from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol;
96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Chinese Custard Tarts - Hallie's Version
Recipe By : adapted from Chinese Cooking Class Cookbook; Australian WW
Serving Size : 20 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 small unsweetened tart shells
**Custard**
3 eggs
1/3 cup sugar
1 cup milk
1/2 cup half-and-half light cream -- (cereal cream)
4 drops yellow food colouring -- optional
Freshly grated nutmeg
Make sure all your ingredients are at room temperature.
Preheat oven: 475-500F (250-260C) for electric ovens; for gas ovens
400-450F (200-230C).
Place the tart shells in their aluminum foil cases on a baking sheet.
Custard
Beat the eggs and sugar together. Gradually add the milk and cream. Mix in
the food coloring if using. I think the tarts look a little pale and
insipid without the food coloring but using it or not using it has no
actual effect on the taste. Mix well.
Carefully pour the custard into the pastry shells. I used a 1/4-cup measure
for this and found that it would fill about 1 1/2 shells nicely.
Sprinkle lightly with freshly grated nutmeg.
Bake in a preheated hot oven (475F/240C) for 10 minutes.
Reduce the heat to moderate (350F/180C).
Cook a further 15 to 20 minutes until the custard is puffed up and set.
Immediately switch the oven (electric) to broil and brown the tops for
about 2 minutes before removing the tarts.
When you remove the tarts from the oven the filling will fall back into the
shells leaving the surface of the tarts crinkly and browned, which is the
way we liked them the best in Hong Kong. The only problem I found is that
this does cause the exposed pastry to get very brown indeed, although not
burnt.
Makes about 20 tarts.
Adapted from Chinese Cooking Class Cookbook by The Australian Women's Weekly;
1996.
MC format by Hallie.
Hallie's notes: I used 1 cup of 2% plus 1/2 cup of half-and-half cream
instead of the 1 1/2 cups of whole milk called for in the original recipe.
Next time I might use a little canned whole milk as well for extra
richness.
These tarts are not overly sweet so they can fit in well on any snack table
or as a dessert. They were a great hit with everyone when I took them to a
neighborhood party.
Contributed to the FareShare Gazette by Hallie; 30 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 30 Calories; 1g Fat (31.6% calories
from fat); 1g Protein; 4g Carbohydrate; 0g Dietary Fiber; 30mg Cholesterol;
14mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Chocolate Banana Cream Pie - Ready Crust
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Ready Crust Chocolate Pie Crust
4 ounces instant vanilla pudding and pie filling
1 cup cold milk
1 8 ounce tub frozen whipped topping -- thawed
1/2 teaspoon vanilla
2 medium bananas -- sliced
1/2 cup chocolate sundae syrup
In mixing bowl, combine pie filling, milk, vanilla and 1/2 of the whipped
topping; mix on low speed until blended. Increase speed and beat until
thick, about 2 minutes.
Pour 1/3 of mixture into crust; layer sliced bananas on top, reserving 1/2
banana for garnish. Pour remaining filling into crust. Chill 2 hours.
Garnish with remaining bananas, whipped topping and optional chocolate
sundae syrup.
Source : "Keebler Recipe Card"
S(MC formatting by): "Bobbie"
Copyright: "(c) 2000 Keebler Company"
Start to Finish Time: "2:15"
T(Chilling Time): "2:00"
NOTES : Bobbie's Version: I made this pie with quite a few changes. I used
chocolate sugar-free instant pudding. I used French Vanilla Whipped Topping
and omitted the vanilla. I topped the pie with whipped cream and fresh
raspberries. It was delicious.
Contributed to the FareShare Gazette by Bobbie; 11 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; trace Fat (7.5% calories
from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;
41mg Sodium. Exchanges: 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Bran Cookies
Recipe By : Woman's Home Companion Cook Book, 1942
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup flour
1/4 teaspoon salt
1/2 cup All-Bran® Cereal
1/2 cup raisins -- chopped
1/2 cup shortening
1 cup sugar
1 egg -- well beaten
1 tablespoon evaporated milk
2 squares unsweetened chocolate -- (2 ounces) melted
1/4 teaspoon vanilla
Sift flour; measure; add salt and sift again; add bran and raisins. Cream
shortening; add sugar gradually and continue to beat until light. Add
beaten egg to which evaporated milk has been added, chocolate and vanilla.
Combine the flour mixture; blend thoroughly.
Drop by teaspoonfuls 2 or 3 inches apart onto a greased baking sheet. Bake
in a 340 F. oven for 10-12 minutes.
Source : "Woman's Home Companion Cook Book, 1942, p. 808"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "3 dozen cookies"
Contributed to the FareShare Gazette by Bobbie in response to a request;
2 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 4g Fat (45.0% calories
from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol;
19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 1 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Chocolate Chunk Cookies
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter -- softened
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
or dark corn syrup
1 egg
1 teaspoon vanilla
1 package semi-sweet chocolate -- cut
into 1/2-inch chunks -- divided
1 cup chopped pecans -- divided
In bowl, combine flour, baking soda and salt.
In mixing bowl with mixer at medium speed beat butter and sugar until
fluffy. Gradually beat in corn syrup. Beat egg and vanilla. Gradually beat
in flour mixture until just combined.
Stir in half of the chocolate chunks and pecans.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Sprinkle
with remaining chocolate chunks and pecans.
Bake in 350-degree-F. oven 8 to 10 minutes or until lightly browned. Remove
from baking sheet to cool. Cool completely before storing in container with
tight fitting lid.
Yield : 36 cookies
Contributed to the FareShare Gazette by Pat; 2 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 123 Calories; 6g Fat (44.9% calories
from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol;
98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Chocolate Oatmeal Cookies
Recipe By : Woman's Home Companion Cook Book, 1942
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups rolled oats
1/2 cup shortening
1 cup light brown sugar
1 egg -- well beaten
2 squares unsweetened chocolate -- melted (2 ounces)
1 teaspoon vanilla
1 cup moist shredded coconut
Sift flour; measure; add soda, baking powder and salt; sift again. Stir in
rolled oats.
Cream shortening and sugar together thoroughly; add well-beaten egg and
melted chocolate; mix until smooth. Add the dry ingredients. Add vanilla
and coconut; mix until well blended.
Drop by teaspoonfuls, 2 or 3 inches apart, onto a greased baking sheet;
press each one down with the back of a fork.
Bake in a 325 F. oven for 12 to 15 minutes.
Source : "Woman's Home Companion Cook Book, 1942, p. 810"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "2 1/2 dozen cookies"
Contributed to the FareShare Gazette by Bobbie in response to a request;
3 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 92 Calories; 5g Fat (46.6% calories
from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol;
65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Classic Lemon Squares
Recipe By : Ladies Home Journal "100 Great Cookie Recipes"
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1/2 cup butter OR margarine -- softened
1/4 cup granulated sugar
1 1/4 cups all purpose flour
TOPPING:
2 large eggs -- lightly beaten
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons all purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon baking powder
Confectioners' sugar
Preheat oven to 350F. Ungreased 9-inch square baking pan.
CRUST
In medium bowl with wooden spoon, beat butter and sugar until creamy.
Gradually stir in flour. Press dough evenly in bottom of ungreased 9-inch
square baking pan.
Bake 20-25 minutes until golden.
TOPPING
In medium bowl, whisk together eggs, sugar, lemon juice, flour, lemon peel
and baking powder. Pour lemon mixture over hot crust.
Return to oven; bake 12-15 minutes more until set. Cool completely in pan
on wire rack. Just before serving, sift confectioners' sugar on top.
Cut into 16 squares.
From Ladies Home Journal "100 Great Cookie Recipes"
Copyright 1995 by Meredith Corp--Des Moines, IA
Prep Time: 15 minutes
Baking Time: 40 minutes
Degree of difficulty: easy
Our secret for these best-ever lemon bars is a touch of baking powder in
the curd topping, which gives you the pure taste of lemon and a cakey
texture.
Contributed to the FareShare Gazette by Dee in response to a request;
12 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 108 Calories; 6g Fat (51.0% calories
from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 39mg
Cholesterol; 73mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Cool Lemon Cream Soufflé
Recipe By : Family Circle Dessert Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes unflavored gelatin
1 cup granulated sugar
6 large eggs -- separated
1 1/4 cups water
1 tablespoon lemon rind -- grated
1/2 cup lemon juice
1 1/2 cups cream -- for whipping
Prepare 4-cup soufflé or straight-sided baking dish this way: cut 2 strips
of waxed paper 12 inches wide and long enough to go around dish with 1-inch
overlap;
fold in 1/2 lengthwise. Wrap around dish to make a 2-inch stand-up collar; hold
in place with cellophane tape or rubber band and paper clip.
In medium-size saucepan, mix gelatin and 3/4 cup of the sugar; beat in egg
yolks until fluffy-light, then water. Cook slowly, stirring constantly,
until gelatin dissolves completely and mixture thickens; remove from heat.
Pour into large bowl; stir in lemon rind and juice. Place bowl in pan of
ice and water to speed setting. Chill, stirring often, just until as thick
as unbeaten egg white.
While gelatin mixture chills beat egg whites in medium-size bowl until
foamy-white. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until
meringue forms soft peaks.
In medium-size bowl, beat cream until stiff.
Fold meringue, then whipped cream, into thickened lemon mixture. Spoon into
prepared dish. Chill several hours until firm. Serve plain or garnish with
more whipped cream, sprigs of mint and a lemon rose, if desired.
To make lemon rose, choose a medium-size lemon then, starting at blossom
end, peel off rind in one continuous long strip. Wind strip around and
around to form a rose pattern.
From FAMILY CIRCLE DESSERT COOKBOOK
Copyright 1972, 1977, 1978 The Family Circle, Inc.
Tart and tangy--a good choice after duck or other rich entrees.
Contributed to the FareShare Gazette by Dee in response to a request;
12 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 272 Calories; 12g Fat (37.4% calories
from fat); 6g Protein; 38g Carbohydrate; trace Dietary Fiber; 144mg
Cholesterol; 91mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 1/2
Other Carbohydrates.
* Exported from MasterCook *
Corn Griddle Cakes
Recipe By : Adapted from "Southwestern Vegetarian" by Stephan Pyles
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon baking powder
2 cups corn kernels -- fresh or frozen;
divided
1/2 cup milk
2 tablespoons diced red bell pepper
2 tablespoons diced yellow bell pepper
2 teaspoons minced Serrano chili
6 tablespoons unsalted butter -- (3/4 stick) melted
2 eggs plus 4 egg yolks
1 teaspoon salt
1/4 cup vegetable oil -- for frying, divided
[or clarified butter]
Combine the cornmeal, flour and baking powder in a mixing bowl and set aside.
In a blender, puree 1 cup of the corn kernels until smooth and transfer to
a large mixing bowl. Add the remaining corn kernels, milk, diced bell
peppers, chili and butter; whisk together. Add the cornmeal mixture and
stir to combine.
In a separate bowl, whisk together the eggs, egg yolks and salt. Add the
egg mixture to the batter and stir to combine thoroughly.
On a griddle or in a large cast-iron skillet, heat 2 tablespoons oil. Then
pour in half the batter, as six pancakes. Cook for 2 minutes on each side,
or until the pancakes are golden brown. Remove and let drain on a cookie
sheet lined with paper towels. Repeat with remaining batter.
Makes 12 cakes. Serves 4 to 6.
Source : "Detroit News, May 1, 2001"
Adapted from "Southwestern Vegetarian" by Stephan Pyles
S(Formatted by Chupa): "10.17.04" Yield : "12 "
NOTES : Serve them with a dollop of creme fraiche or sour cream, with or
without caviar. Or try some salsa. They can be made ahead and reheated
later; place them on a lightly oiled cookie sheet and heat in the oven at
325 degrees F. for 3 or 4 minutes.
Contributed to the FareShare Gazette by Chupababi; 9 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 160 Calories; 11g Fat (59.5% calories
from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol;
205mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2
Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cream Cheese Chocolate Chip Pastry Cookies
Recipe By :
Serving Size : 24 Preparation Time :1:10
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sheets frozen puff pastry -- thawed
[17.25-ounce package]
8 ounces cream cheese -- softened
3 tablespoons granulated sugar
1 3/4 cups Nestlé Toll House Milk Chocolate Morsels
[11.5-ounce package] -- divided
Unfold 1 puff pastry sheet on lightly floured surface.
Roll out to make 14 x 10-inch rectangle.
Combine cream cheese and sugar in small bowl until smooth. Spread half
cream cheese mixture over puff pastry, leaving 1-inch border on one long
side. Sprinkle with half morsels. Roll up starting at long side covered
with cream cheese. Seal end by moistening with water. Repeat steps with
remaining ingredients. Refrigerate for 1 hour.
Preheat oven to 375F. Lightly grease baking sheets or line with parchment
paper.
Cut rolls crosswise into 1-inch-thick slices. Place cut side down on
prepared baking sheets.
Bake for 20 to 25 minutes or until golden brown. Cool on baking sheets for
2 minutes; remove to wire racks to cool completely.
Estimated Times: Preparation - 1 hrs 10 min | Cooking - 25 min
Source : "Nestle® VeryBestBaking.com"
S(Mc Formatting by): "Bobbie"
Copyright : "© 2003 Nestlé"
Yield : "2 dozen cookies"
T(Cooking Time): "0:25"
NOTES : An enticing dessert for any party guest that's easy to make with
puff pastry! Only 4 ingredients!
Bobbie's Note: These are very good, especially when still warm. I made only
one roll at a time for two different affairs. I also cut each roll into 16
pieces so got a total of 32 rolls. Cook until slightly brown. Oven times
may vary. Yummm!
Recipe Reviews :
Reviewed By: S M from KISSIMMEE, FL
Comments : These cookies are delicious. I have a 13 yr. Old daughter that
really does not eat cookies at all. She tore into these. I will make them
all the time now. The combination of the flavors were great.
Reviewed By: R McK from Austin, TX
Comments : I made these cookies as a gift for a friend. Of course my
husband and I had to try them out before I gave them to my friend. We
loved them and so did she. The pastry was nice and flaky. And the
cream cheese and chocolate chips are a great combination.
Reviewed By: P F from Blaine, MN
Comments : Very good, but very rich! It's a favorite in my house on
special occasions.
Reviewed By: J K from Pittsburgh,, PA
Comments : These were wonderful, definitely one of my family's new
favorites!
Contributed to the FareShare Gazette by Bobbie; 27 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 39 Calories; 3g Fat (74.6% calories
from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol;
28mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
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