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FareShare Gazette Recipes -- February 2005 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Fish with Shrimp
Barbecue Chicken Wings

Beef Burgundy And Mushrooms

Blackberry Salad

Boneless Country Pork Ribs - Lo Carb

Brazilian Black Bean and Red Pepper Salad - Vegan

Butternut Squash Cream Soup

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                       * Exported from MasterCook *

                          Baked Fish with Shrimp

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 8-02 Feb 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter
  2        tablespoons  flour
     1/2      teaspoon  salt
  1                cup  1% milk
  2             pounds  red snapper -- fillets
     1/2         pound  cooked shrimp -- peeled and deveined
     1/4           cup  grated Parmesan cheese

Preheat oven to 325 degrees F (165 degrees C).

In a small saucepan, melt butter over medium low heat. Whisk in flour and
salt to make a paste. Gradually whisk in milk. Stirring constantly, cook
until sauce is thick enough to coat the back of a spoon.

Select a pan large enough to accommodate all the fillets in one layer. Coat
with cooking spray.

Arrange fish in pan and cover with shrimp. Pour white sauce over shrimp.
Sprinkle with grated cheese.

Bake, uncovered, for 20 to 25 minutes.

Source : "AllRecipes.com"

Contributed to the FareShare Gazette by Jenn; 13 February 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 422 Calories; 14g Fat (32.0% calories 
from fat); 63g Protein; 6g Carbohydrate; trace Dietary Fiber; 224mg Cholesterol; 
751mg Sodium.  Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Non-Fat Milk; 
2 Fat.


 
                       * Exported from MasterCook *

                          Barbecue Chicken Wings

Recipe By     : Jean Ann Herritt, Canton, Ohio
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 8-02 Feb 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  whole chicken wings -- (see Note)
  2               cups  ketchup
     1/2           cup  honey
  2        tablespoons  lemon juice
  2        tablespoons  vegetable oil
  2        tablespoons  soy sauce
  2        tablespoons  Worcestershire sauce
  1         tablespoon  paprika
  4                     garlic cloves -- minced
  1 1/2      teaspoons  curry powder
     1/2      teaspoon  pepper
     1/8      teaspoon  hot pepper sauce

Cut chicken wings into three sections; discard wing tips. Place wings in a
greased 15-inch x 10-inch baking pan. Bake at 350F. for 35 to 40 minutes or
until juices run clear.

In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-quart
slow cooker. Drain chicken wings; add to slow cooker. Drizzle with
remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

Editor's Note: 3 pounds of uncooked chicken wing sections (wingettes) may
be substituted for the whole chicken wings. Omit the first step.

Source : "Taste of Home Magazine, Aug-Sept '04, p. 60"

S(mastercook formatting by): "Cookie, augmented by Bobbie"

NOTES : "I got this spicy recipe from a friend but altered the ingredient
amounts to adjust the hotness of the sauce," recalls Jean Ann.  "Make sure
everyone has extra napkins...these wings are messy to eat but oh, so good!"

Bobbie's Note: These were delicious! I took them to a get together and had
many requests for the recipe. One change I would make, is to use more
chicken wings. I had about 3 1/2 pounds of wings, from which I clipped the
wing tips, This recipe makes so much sauce that I am sure I could have used
about 4 1/2 to 5 pounds. This would require a second baking pan.

Contributed to the FareShare Gazette by Bobbie; 21 February 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 136 Calories; 3g Fat (18.3% calories 
from fat); 1g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
807mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Beef Burgundy And Mushrooms

Recipe By     : FAVORITE BRAND NAME Best-Loved Casseroles
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 8-02 Feb 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked yolk-free egg noodles
     1/4           cup  water
  2        tablespoons  all-purpose flour
  10            ounces  beef broth -- (1 can)
  2        tablespoons  dry red wine
     1/2      teaspoon  Worcestershire sauce
     3/4      teaspoon  sugar
                        nonstick cooking spray
  1 1/2      teaspoons  extra virgin olive oil
  16            ounces  sliced fresh mushrooms -- (1 package)
  4                     garlic cloves -- minced
  1              pound  beef sirloin -- cut into thin strips
  1                     bay leaf
     1/2           cup  chopped green onions with tops
     1/4           cup  chopped fresh parsley
                        Black pepper

1. Cook noodles according to package directions. Drain; set aside.

2. Meanwhile, combine water and flour in small bowl; whisk until smooth.
Slowly whisk in beef broth, wine, Worcestershire sauce and sugar; set
aside.

3. Spray large skillet with nonstick cooking spray; add oil. Heat over high
heat until hot. Add mushrooms and garlic; cook 2 minutes. Reduce heat to
medium-high; cook 3 to 4 minutes or until tender. Place in separate bowl;
set aside.

4. Recoat skillet with nonstick cooking spray. Brown sirloin strips over
high heat 2 to 3 minutes. Add green onions, bay leaf; mushrooms and broth
mixture. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30
minutes or until meat is tender. Discard bay leaf. Remove from heat; add
parsley. Sprinkle with pepper to taste. Let stand 10 minutes before
serving. Spoon over egg noodles.

Source : "FAVORITE BRAND NAME Best-Loved Casseroles", page 112
S(FORMATTED): "by Jerry"

Copyright : "(c) 1999 Publications International, Ltd. ISBN: 0-7853-3423-8
Library of Congress Catalog Card Number: 99-70627"

NOTES : Bobbie's Note: This was a delicious main dish. It made more than 4
servings and we only had asparagus as a side dish with this. If serving
with rolls, salad and vegetable, this would probably serve 6.

Contributed to the FareShare Gazette by Bobbie; 14 February 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 323 Calories; 18g Fat (52.0% calories 
from fat); 27g Protein; 11g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 
444mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 
1 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                             Blackberry Salad

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-02 Feb 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  blackberry Jell-O
  2               cups  boiling water
  15            ounces  canned blackberries -- drained
  20            ounces  canned crushed pineapple -- undrained
                        Top with the following
                        after Jell-O is congealed:
  8             ounces  sour cream
     1/2           cup  sugar
  8             ounces  cream cheese -- softened
     1/2      teaspoon  vanilla

Dissolve Jell-O in water. Add pineapple and blackberries. Pour into a dish.
Congeal in refrigerator covered.

Mix together topping ingredients of sour cream, sugar, cream cheese and
vanilla. Spoon onto top of congealed Jell-O. Spread out evenly. Sprinkle
with nuts.

*Use juice from can of blackberries and enough water to make 2 cups to boil
and make Jell-O.

Contributed to the FareShare Gazette by Patty; 3 February 2005.
www.fareshare.net

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                      * Exported from MasterCook *

                   Boneless Country Pork Ribs - Lo Carb

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-02 Feb 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  boneless country pork ribs
     1/2           cup  canola oil
  1               dash  salt
  1               dash  pepper
  1               dash  garlic powder
  1               dash  basil

Choose a pork that is not cut all the way through and has a decent fat
layer, which limits the surface area exposed to direct heating. Spray the
meat with the canola oil to help lock in the juices. Then spice the pork
with salt, pepper, garlic powder and basil, more or less to your taste.

Crank your grill up to full power for 15 minutes to get the grates super
hot, then drop the pork in at the front edge of the grill. Immediately turn
down the heat on the rear burner and turn it off on the front two. This
results in a good sear on the meat from the hot grates and about a 200-225
degree F. temperature from indirect heating to cook the meat.

Turn the pork about once very 30 minutes. The overall cook time should be
between 2 and 2.5 hours.

Contributed to the FareShare Gazette by Pat; 15 February 2005.
www.fareshare.net

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                      * Exported from MasterCook *

            Brazilian Black Bean and Red Pepper Salad - Vegan

Recipe By     :Paula Hollis for VegWeb.com
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 8-02 Feb 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ingredients: use vegan versions
  2               cups  regular dried black beans -- (2 to 3)
  1              large  red pepper -- diced
  1              large  green pepper -- diced
  2                     carrots -- finely chopped (2 to 3)
  2                     garlic cloves -- (2 to 3)
     1/2           cup  finely chopped fresh cilantro
                        or fresh parsley
     1/2           cup  vegan rice wine vinegar
  3        tablespoons  water
  1         tablespoon  ground cumin -- (more if desired)
  1               dash  hot red pepper flakes
  1               dash  salt -- (if desired)

Pick through beans and soak overnight with plenty of water to cover. In the
morning, drain the beans and add fresh water to cover.

Place beans over heat. Add one clove of garlic and bring to a moderate
boil. Cook beans for approximately 30-45 minutes until beans are tender but
NOT SOFT and mushy. The beans should be firm enough to hold their shape.
Keep a close eye on their progress.

When beans are cooked to the tender stage, remove garlic and drain.

Place warm beans in a large serving bowl.

While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2-cup measuring cup (or something
similar), combine the vegan rice wine vinegar, water, cumin and other
ingredients. Mince the remaining garlic and add it to the rice vinegar
dressing. Stir well to combine ingredients. Toss the bean and vegetable
mixture with the vegan rice wine vinegar dressing. Cover and refrigerate
for a few hours before serving.

Serve the bean salad over rice and spoon a little dressing over it. The red
and green peppers add beautiful color and contrast nicely with the black
beans and cilantro. Together it makes for an attractive presentation on the
plate.

S(Formatted by Chupa): "."

NOTES : I think tossing warm beans with dressing enhances the flavors more
than if using cold beans. The vegan rice wine vinegar is fairly sweet and
very mild. It makes an exceptionally delicious replacement for olive oil in
just about any salad dressing recipe. The lemon-y cilantro adds a wonderful
flavor; especially when combined with the cumin. Try to use fresh cilantro.
Diced cilantro just does not have the same impact. You can substitute fresh
parsley if desired.

Contributed to the FareShare Gazette by Chupa in response to a request;
23 February 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 26 Calories; trace Fat (10.4% calories 
from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
56mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

                       Butternut Squash Cream Soup

Recipe By     : Canadian Living magazine; October 1999
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 8-02 Feb 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter -- (25 mL)
  1              large  onion -- chopped
  3                     garlic cloves -- minced
  2          teaspoons  minced ginger -- (10 ml)
  1 1/2      teaspoons  curry powder -- (7 ml)
     1/2      teaspoon  salt -- (2 ml)
     1/2      teaspoon  pepper -- (2 ml)
  5               cups  cubed peeled butternut squash -- (1.25L)
  1              large  potato -- peeled
                        and diced
  4               cups  vegetable stock -- (1 Liter)
                        or chicken stock
  2        tablespoons  lemon juice -- (25 mL)
  2        tablespoons  tomato paste -- (25 mL)
     1/3           cup  milk -- (75 ml)
                        or 10% cream
                        **Red Pepper Paint**
  2                     sweet red peppers

Red Pepper Paint: place the red peppers on a baking sheet and broil them,
turning twice, for 20 minutes or until the skin is charred. Cool, peel,
seed and remove the membranes. Puree the flesh in a blender or food
processor; strain through a fine sieve. This can be made ahead and
refrigerated for up to 48 hours.

Melt the butter in a large saucepan over medium heat. Add the onion,
garlic, ginger, curry powder, salt and pepper. Cook, stirring, for 3
minutes or until softened. Add the squash and potato; stir until
well-coated. Add the stock, lemon juice and tomato paste. Bring to a boil;
reduce heat and simmer, covered, for about 20 minutes or until the
vegetables are very tender.

Puree the soup in batches. Do this in either a blender or food processor.
If you use a blender, leave the center section of the lid open for air to
escape - this is necessary when blending hot liquids. Just don't do too
much at one time. Strain the soup through a fine sieve into a bowl; press
any remaining lumps through the sieve. This can be done ahead and stored,
covered, in the refrigerator for up to 48 hours.

Just before serving place the squash mixture into a saucepan; add the milk
or cream and cook over medium heat until hot but not boiling.

Ladle hot soup into warmed serving bowls. With a small spoon drop some Red
Pepper Paint randomly in the center of each bowl. Drag a toothpick or
skewer through the "paint" to make a swirl pattern.

Makes 6 servings.

Variations:

Cauliflower Cream Soup: substitute chopped cauliflower florets for
the squash; omit lemon juice and tomato paste.

Carrot Cream Soup: substitute 4 cups (1 L) of peeled, chopped carrots
for the squash; add 1/4 cup (50 mL) orange juice with the stock.

Broccoli Cream Soup: substitute 1/2 teaspoon (2 mL) dried thyme for
the curry powder; substitute chopped broccoli florets and tender stalks
for the squash; reduce stock to 3 1/2 cups (875 mL); omit Red Pepper
Paint.

From Canadian Living magazine; October 1999.
MC formatted by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 5 February 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 195 Calories; 7g Fat (31.7% calories 
from fat); 6g Protein; 28g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 
1354mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 
0 Non-Fat Milk; 1 1/2 Fat.

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