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FareShare Gazette Recipes -- March 2005 - G's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Garlic Bread
Ginger Ice Cream

Green Pea Ravioli in Lemon Broth

Grilled Tomatoes and Green Onions (Lo-Carb)

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                         * Exported from MasterCook *

                               Garlic Bread

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Garlic
                        French bread
                        Butter

This has been my mom's recipe for as long as I can remember:
chop your garlic, as much or as little as you would like and then melt
the garlic with butter.  When it is just starting to flavor the butter,
you will be able to smell the aroma.  This takes a few minutes.  But the
longer you simmer the butter and garlic the stronger it will be.  Cut your
French bread lengthwise first, then into sections.  I like my pieces to
be about a good inch.  Then spoon your butter onto both sides of the
bread.  Wrap in foil and bake in 350 oven for about 20-30 minutes.  You
can also bbq the bread with this recipe since it is wrapped in foil.
Either way your garlic bread turns out soft and full of flavor.

Contributed to the FareShare Gazette by Hildegaard; 18 March 2005.
www.fareshare.net

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                      * Exported from MasterCook *

                             Ginger Ice Cream

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  heavy cream
  1                cup  whole milk
  2             ounces  fresh ginger -- peeled and roughly
                        chopped to yield a generous 1/3 cup
     3/4           cup  granulated sugar
  6              large  egg yolks
     1/2      teaspoon  vanilla extract

In a heavy saucepan, combine the cream, milk, ginger and half of the sugar.
Stir and bring to a boil over medium-high heat. Remove from the heat and
let stand for 1 hour to allow the ginger to infuse into the cream and milk.
Reheat the cream and ginger mixture until hot but not boiling (175°F on an
instant-read thermometer).

Meanwhile, use a whisk or hand-held mixer to beat the remaining sugar and
the yolks in a medium bowl until thick and pale yellow, about 2 minutes.
Whisk about 1/2 cup of the hot cream mixture into the yolk mixture, then
stir the warmed yolk mixture back into the remaining cream. Heat the
mixture slowly over medium low, stirring constantly, until it's thick
enough to coat the back of a wooden spoon and a line drawn on the spoon
with a fingertip remains intact (180°F on an instant-read thermometer).

Remove from the heat and strain through a fine sieve into a medium bowl.
Stir in the vanilla. Set the bowl in a larger bowl filled with ice water
and stir the custard occasionally until it reaches room temperature. Cover
the bowl and refrigerate until cold (about 40°F), about 1 hour. Freeze in
an ice-cream maker, following the manufacturer's instructions. 
Yield: "3 1/2 cups"

NOTES : Ginger ice cream is delicious on its own or sprinkled with candied
ginger. It's also a great accompaniment to just about any seasonal fruit
pie or tart.

Contributed to the FareShare Gazette by Jennie in response to a request;
28 March 2005.
www.fareshare.net

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                      * Exported from MasterCook *

                     Green Pea Ravioli in Lemon Broth

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For Filling
  1                cup  baby peas -- thawed
  1              small  shallot -- finely chopped
  1 1/2      teaspoons  olive oil
  3        tablespoons  freshly grated Parmesan
  3        tablespoons  fine fresh bread crumbs
  18                    won-ton wrappers
  1              quart  chicken broth
  1                     garlic clove -- smashed
  1           teaspoon  finely grated lemon zest
                        Garnish:
                        fresh chervil or parsley and cooked peas

MAKE FILLING:  Force peas through the fine disk of a food mill into a bowl
to remove skins. Cook shallot in olive oil in a small skillet over
moderately low heat, stirring occasionally, until softened. Remove from
heat and stir into pea purée with Parmesan and crumbs. Season with salt and
pepper.

FILL RAVIOLI: Put 1 won-ton wrapper on a lightly floured surface, keeping
remaining wrappers covered with plastic wrap, and mound a level teaspoon of
filling onto center. Lightly dampen edges of wrapper with a fingertip
dipped in water and fold over to form a triangle, pressing down around
filling to force air out and pressing edges together firmly to seal.
Moisten 1 end of the long side of triangle and fold opposite end over,
creating a little hat shape, then pinch ends together to seal. Transfer to
a dry kitchen towel and make 17 more ravioli in same manner.

COOK RAVIOLI:  Bring broth, garlic, zest and salt and pepper to taste to a
simmer in a saucepan. Cook ravioli in a large pot of boiling salted water
until al dente, 2 to 3 minutes, then drain in a colander. Divide ravioli
among soup plates (3 each) and ladle broth over them, discarding garlic.

NOTES : Ravioli may be made, but not cooked one day ahead and chilled,
covered, in a pan lined with a dry kitchen towel.

Contributed to the FareShare Gazette by Jennie in response to a request;
28 March 2005.
www.fareshare.net

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Per Serving (excluding unknown items): 107 Calories; 2g Fat (20.7% calories 
from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 
646mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

               Grilled Tomatoes and Green Onions (Lo-Carb)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 8-01 Mar 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  olive oil
  1         tablespoon  fresh lemon juice -- or wine vinegar
  2        tablespoons  fresh basil, chopped
  1         tablespoon  shallots, chopped
     1/2      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
  3              large  tomatoes -- cut into
  1              thick  slices, 3/4-inch thick
  10                    green onions -- (10 to 12)
                        trimmed including green tops
  1             Sprigs  fresh basil or parsley

Position on oiled grill pan made for this purpose. Big rectangle pan full
of holes. Have pan 4-6 inches above coals.

In a small bowl, stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper.

Arrange the tomatoes and onions in oiled grill pan. Grill, turning them two
or three times and brushing with basting mixture, about 5 minutes.

Transfer the tomatoes and onions to a platter and garnish with basil or
parsley sprigs.

Serves 4
5 carbs per serving

Contributed to the FareShare Gazette by Pat; 17 March 2005.
www.fareshare.net

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