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FareShare Gazette Recipes -- October 2006 - R's
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* Exported from MasterCook * Raspberry Napoleon with Chevre Cheese Mousse Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chevre Cheese Mousse 2 cups heavy cream 1/2 cup milk 4 egg yolks 1/4 cup sugar 3 tablespoons corn syrup 8 ounces chevre cheese 1 package gelatin Using four sheets of phyllo, butter each sheet, sprinkle with sugar, place one on top of another using all four sheets. Cut each stack in 4 squares, place on parchment covered baking sheet. Make as many as you need. Do not sugar the top sheet. Cover the squares with parchment paper, place in 375F. oven and bake for 10 to 12 minutes or until the squares are golden brown. Remove from oven, cool slightly and dust with confectioner's sugar. Chevre Cheese Mousse Boil cream and milk together. Add to yolks, sugar and syrup. Cook out like a custard. Add soaked gelatin. Cool down without setting. Blend in chevre (goat) cheese in a blender and pour into greased timbales. Set for 1 1/2 hours. NOTES : Once cooled, this mixture can also be frozen in an ice cream maker following instructions. Raspberry Coulis Using fresh raspberries, sugar with confectioner's sugar and a small amount of raspberry liquor, mix only slightly so the berries don't get broken - refrigerate until needed. To assemble: Place one square of phyllo on plate, cover with mousse, then ladle raspberries, top with another square, mousse, more raspberries. (I use the left over scraps of buttered and sugared phyllo to make shreds which I bake along with the squares - and place a small "pile" of shredded phyllo on top, garnish with drizzles of raspberry coulis and mint leaves. Dust with confectioner's sugar and serve Contributed to the FareShare Gazette by Jennie; 8 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Cooker Brown Rice and Green Chilies Recipe By : Frontier Coop Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown rice 3 cups water or stock 1 tablespoon Frontier White Onion Flakes 1/4 pound canned roasted green chilies -- drained and diced 3/4 cup shredded cheddar cheese 1 tomato -- peeled, seeded and chopped 1 tablespoon fresh cilantro Spray rice cooker pan with nonstick cooking spray. Add first 3 ingredients and salt to taste. Cover and cook about 40 minutes or until rice cooker shuts off. Stir in remaining ingredients except cilantro. Cover and allow to stand 10 minutes more. Serve sprinkled with cilantro. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Preparation time: 10 minutes. Cooking time: 50 minutes. Source : Frontier Coop Formatted by Chupa Babi in MC: 10.01.05 Contributed to the FareShare Gazette by Chupa; 10 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 8g Fat (28.7% calories from fat); 9g Protein; 38g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 136mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Rice Cooker Herbed Barley Recipe By : Frontier Coop Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 2 tablespoons Frontier White Onion Flakes 2 tablespoons parsley flakes 1 1/2 cups quick cooking pearled barley 3 1/4 cups stock 1/2 cup water Spray rice cooker pan with nonstick cooking spray. Add all ingredients and salt to taste. Cover and cook about 40 minutes or until rice cooker shuts off. Stir gently to loosen barley from bottom. Cover and let stand 5 minutes more before serving. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Preparation time: 10 minutes. Cooking time: 45 minutes. Source : Frontier Coop Formatted by Chupa Babi in MC: 10.01.05 Contributed to the FareShare Gazette by Chupa; 11 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; 6g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 2mg Sodium. Exchanges: 1 Fat. * Exported from MasterCook * Rice Cooker Risotto Recipe By : Plugged In Serving Size : 5 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 large shallots -- minced 1 large garlic clove -- minced 1 cup Arborio rice 2 cups chicken stock or canned chicken broth or veggie equivalent 1 cup onion cooking liquid 2 teaspoons finely grated lemon zest 3 tablespoons finely chopped black olives -- pitted, oil cured 2 tablespoons finely chopped sun dried tomatoes [commercial or homemade] 2 large onions -- caramelized 4 ounces freshly grated Parmesan cheese Salt and freshly ground pepper Chopped parsley Place everything except the parsley and cheese in the rice cooker. Cook until the rice is tender and has absorbed most of the liquid. Stir in the cheese and parsley. Salt and pepper to taste. Serve immediately. 4 to 6 first course or side dish servings Source : Plugged In, William Morrow at posted to Cooking.com Formatted by Chupa Babi in MC Contributed to the FareShare Gazette by Chupa; 7 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 6g Fat (24.6% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 868mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat. * Exported from MasterCook * Rice Cooker Seafood Risotto Recipe By : Frontier Coop Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart chicken stock -- plus 1 cup chicken stock 2 tablespoons unsalted butter 2 tablespoons olive oil 1 cup finely chopped onion 2 garlic cloves -- minced 2 cups rice -- Arborio or short grain 1 cup dry white wine 2 tablespoons lemon juice 1 teaspoon Frontier Tarragon 2 tablespoons parsley flakes -- or 1/4 cup 1/4 teaspoon red chili pepper flakes 1/2 pound small shrimp -- peeled and deveined, patted dry 1/2 pound scallops -- washed and trimmed, patted dry Bring chicken stock to a boil on top of stove or in microwave, and hold at simmering. Spray rice cooker pan with nonstick cooking spray. Turn cooker on and add butter and oil until melted. Stir in onion and garlic and cook 1-2 minutes. Add rice and stir to coat well with butter mixture. Stir in next 5 ingredients. Slowly add hot stock, about 1/3 cup at a time, stirring constantly. When liquid has been absorbed, slowly add more hot stock in same manner. Continue this process about 15 minutes until rice is tender. Add shrimp, scallops and salt and pepper to taste. Cook another 1-2 minutes, stirring constantly, until shrimp and scallops are cooked throughout. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 2 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans. Preparation time: 15 minutes. Cooking time: 30 minutes. Source : Frontier Coop Formatted by Chupa Babi in MC: 10.01.05 Contributed to the FareShare Gazette by Chupa; 12 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 645 Calories; 15g Fat (22.9% calories from fat); 29g Protein; 82g Carbohydrate; 2g Dietary Fiber; 121mg Cholesterol; 2869mg Sodium. Exchanges: 5 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Rice Cooker Simple Risotto Recipe By : Frontier Coop Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter 3/4 cup onions 1 cup white rice 3 1/2 cups stock 1/2 cup dried mushrooms 2 tablespoons parsley flakes 1/4 teaspoon Frontier Ground Sage 1/3 cup dry red wine -- or white wine 1/8 teaspoon Frontier Ground White Pepper 1/2 cup grated Parmesan cheese Spray rice cooker pan with nonstick cooking spray and turn on. Add butter. When melted, sauté onions 3-4 minutes, or until softened. Stir in rice and cook 2-3 minutes, coating rice with onion mixture. Add remaining ingredients, except cheese. Cover and cook until rice cooker shuts off. Stir in Parmesan just before serving. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Preparation : 10 minutes. Cook: 15 minutes. Source : Frontier Coop Formatted by Chupa Babi in MC: 10.01.05 Contributed to the FareShare Gazette by Chupa; 9 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 15g Fat (31.7% calories from fat); 11g Protein; 63g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 207mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Rice Cooker Sweet Potato Pudding Recipe By : Frontier Coop Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups cooked sweet potatoes 1/3 cup sugar 1/2 cup light cream 2 eggs 1/2 teaspoon Frontier ground cinnamon 1/4 teaspoon Frontier ground nutmeg 1/4 teaspoon Frontier ground ginger 1/8 teaspoon Frontier ground cloves 1/8 teaspoon Frontier sea salt 1 cup water 1 cup apple cider Purée sweet potatoes in a food processor or blender. Add remaining ingredients, except water; process until smooth. Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray. Fill about 3/4 full with sweet potato mixture. Cover each cup with foil, crimping closed. Place steamer plate in rice cooker and pour in water. Arrange baking cups on steamer plate. Bring water and cider to a boil; cover rice cooker and cook about 20 minutes. Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more. Serve chilled or at room temperature. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Source : Frontier Coop. Formatted by Chupa Babi in MC: 09.26.05 Contributed to the FareShare Gazette by Chupa; 13 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 8g Fat (39.2% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 126mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Rice Maker Barley Risotto Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 1/2 tablespoons Frontier brand vegetable broth powder 1 cup pearled barley 1 1/2 cups chopped sweet onion 1 teaspoon garlic -- minced 1 teaspoon Morton's Nature's Seasoning 2 teaspoons red miso or 1/2 teaspoon sea salt 1 teaspoon dried rosemary -- or thyme 1 1/2 tablespoons nutritional yeast flakes 3/4 cup sliced mushrooms -- (I used canned) 1 cup cooked red beans -- * 1/2 cup slivered red pepper -- coarsely chopped 1/4 cup soymilk [for a creamier feel to the sauce]** Options : Sprinkle with soy parmesan, bac'un bits or a dallop of soy sour cream/plain yogurt. To make this recipe place the following ingredients in the rice maker in any order, give it a stir, put on the lid and push the cook button. I waited 10 minutes, removed the lid and gave it a stir. The extra liquid in the rice maker then became very creamy with the wait. Source : Dori at Bakehouse Recipes Formatted by Chupa Babi in MC: 03.24.06 Substitution suggestions: * I use pintos which I cook and freeze in 1 1/2-cup portions for later use, so they do not have the extra sodium. You will need to adjust the salt to your taste if you use canned beans or fresh mushrooms ** Or 1 tablespoon plain soymilk powder. I served this along side of seitan roast and green beans. A couple slices breast of tofu would be nice also. I just saw a package of vegetarian SPINACH nuggets at the grocery store. They look like chicken nuggets with green insides (probably like a spanakopita??). I thought about trying them, but for $3.75 and 10 fairly high fat nuggets I like making my own just fine. Nuggets with a green salad would make a nice meal completion also. Contributed to the FareShare Gazette by Chupa; 3 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Risotto with Caramelized Onions and Fontina Cheese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- divided 2 tablespoons butter -- divided 1 garlic clove -- crushed 1 cup Arborio rice -- plus 2 tablespoons Arborio rice 1/2 teaspoon dried thyme 1/2 teaspoon salt Freshly ground black pepper to taste 1/2 cup sherry 1 can fat-free chicken stock -- plus a bit more liquid to add at the end 1/2 cup chopped caramelized onions 1/2 cup grated Fontina cheese 1. Set the rice cooker to "Quick Cook" and add 1 tablespoon of olive oil and 1 tablespoon of butter. Add crushed garlic and saute about 1-2 minutes. 2. Add rice and cook, stirring frequently. (At this point I was all set to add my wine and cook until it was absorbed. However, the rice cooker started counting down and I was afraid it would not sustain enough temperature for long enough to get the liquid absorbed, so I reset it. When I reset it, the rice cooker would not go back to "Quick Cook". It apparently will not take your cooking selection if the cooker is too hot. I waited for it to cool down and then set it back to "Quick Cook".) Add sherry and stir until liquid is absorbed. Add chicken stock, stir and close rice cooker. 3. Reset cooker to "Regular" setting. (Again, I had a problem with the cooker not resetting, presumably due to being too hot. I had to let it sit a bit before I could get it to reset to "Regular". This little problem is annoying and makes the whole process take longer. I need to look into setting the cooker to whatever setting I will ultimately be using and seeing if it gets hot enough to get me through the saute phase.) Cook for about 20-30 minutes or until most of the liquid is absorbed. (I checked at the recommended 20 minutes, but it had not really reached a rolling boil. At about 25-28 minutes, it hit a rolling boil and was just about done.) Reset cooker to "Keep Warm". 4. Stir rice thoroughly. Add the remaining olive oil and butter, if desired. Stir in caramelized onions and Fontina cheese. Add more liquid if necessary to get the desired consistency. Source : Alysha at savorynotebook.blogspot with inspiration from The Ultimate Rice Cooker Cookbook Formatted by Chupa Babi in MC: 09.18.05 TAlysha:the difference this time was that I set the rice cooker to the "Regular Cycle" and monitored the time, rather than letting the cooker determine when the rice was done. After the rice reached an acceptable texture, I reset the rice cooker and set it to "Keep Warm". I also find that by adding a bit of stock or other liquid at the end, when the risotto is finished cooking, I can get a better consistency (re: less gloppy) - if I add the liquid only when it's simmering, it gets absorbed. Well, I think I can safely say that risotto works quite well in the rice cooker. It may not be truly authentic, but it was much easier than standing over the stove for 20 minutes and it didn't overheat the kitchen. I'll definitely be more likely to make risotto now that I've found an easier way. And my whole family is happy about that! Contributed to the FareShare Gazette by Chupa; 6 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Cheesecake Recipe By : The Food and Cooking of Russia by Lesley Chamberlain Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams curd cheese -- (just over a pound) 3 tablespoons butter -- (45 ml) 2 tablespoons semolina -- (30 ml) 1/2 teaspoon salt -- (2 ml) 2 tablespoons sugar -- (2 to 3) (30 ml) 1 egg Vanilla or lemon rind -- to taste 1 tablespoon lemon juice -- to taste (15 ml) 3 tablespoons raisins -- (45 ml) 3 tablespoons sour cream -- (45 ml) Sour cream for serving Beat the cheese or put it through a mincer to lighten and smooth it. Add 2 tablespoons (30 ml) of melted butter, the semolina, the salt, the sugar creamed with the egg and the vanilla or lemon. Mix well and add the raisins. Transfer to a well-buttered baking dish, smooth over the top and spread the sour cream over it. Dot with the remaining butter. Bake in a medium to hot (350F to 375F) oven for 25 to 30 minutes. Serve hot or cold with more sour cream, which should be fairly liquid and may be diluted with yoghurt, buttermilk or ordinary milk. Excerpts from the author's notes: "This is one of my favourite Russian recipes. It is quick, simple, not too sweet and very versatile. Those first two virtues may be the reason why it is so often served in modern Russian hotels for breakfast, warm and with a generous spoonful of sour cream over the top. As far as I am concerned it may be eaten at almost any time of the day, warm or cold. It is a very distant relative of the American cheesecake and only a little closer to the German variety. The rich sweet mixtures of cream cheese and curd cheese that the Americans set over biscuit crumbs are often similar to Russian 'paskha' set in the form of an open tart. This cheesecake, on the other hand, is basically baked curd cheese, only slightly sweetened and enriched. Its base is built into the mixture." From The Food and Cooking of Russia by Lesley Chamberlain; (c)1982; Penguin Books. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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