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FareShare Chat Recipes
June 23, 1999

 

 

 

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IRC Chat Number 76

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June 23, 1999

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Hot Weather Cooking by Judimae (Continued)

                      *  Exported from  MasterCook  *
                    Mediterranean Grilled Chicken Breast
Recipe By     : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist
Serving Size  : 6    Preparation Time :0:00
Categories    : FareShare Chat 76
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           lemon juice -- freshly squeezed
     1/2  cup           olive oil
   4      cloves        garlic -- finely minced
     1/4  cup           fresh basil leaves -- minced
     1/2  teaspoon      salt
   6                    Chicken breasts -- skin and bones removed
   1      cup           sun-dried tomato pesto
                        ***SUN-DRIED TOMATO PESTO***
   4      ounces        sun-dried tomatoes -- dried *
     1/4  cup           pine nuts
     1/4  cup           Parmesan cheese -- freshly grated
   2      tablespoons   fresh basil -- chopped
   2      cloves        garlic -- chopped
     1/4  cup           olive oil
     1/4  teaspoon      salt
*  Not packed in olive oil); reconstituted (simmer in water 
   until tender), and drained.
In a large bowl place the lemon juice, olive oil, garlic, basil, and 
salt. Mix the ingredients together well. Add the chicken breasts and let 
them marinate for 1 hour at room temperature (put them in the refrigerator 
for several hours to be safe).
Grill the chicken breasts for 3 to 5 minutes on each side, or until they 
are just cooked through.
Serve each chicken breast with a dollop of the Sun-Dried Tomato Pesto.
SUN-DRIED TOMATO PESTO: 
In a food processor, place the sun-dried tomatoes and roughly puree them. 
Add the remainder of the ingredients and puree them so that a smooth 
paste is formed.
Makes 1 cup.
Judi's Notes:  Make up a double portion of this pesto; 
               1 cup will probably not be enough.
Source :  Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Discussion : 
[ ] Judi, have you made the pesto? Is it good, and what else could you 
use it on? Sounds wonderful.
[Judimae] I have made the pesto, it is delicious and the 1 cup never lasts.
[ ] How many lemons does it take for two cups of lemon juice?
[Judimae] Well I think I had about 4 or 5 out and used them all.
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae.
                    - - - - - - - - - - - - - - - - - - 
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                    *  Exported from  MasterCook  *
                 Barbecued Baby Back Ribs with Cumin and Molasses
Recipe By     : Bon Appetit Magazine, July 1999
Serving Size  : 8    Preparation Time :0:00
Categories    : FareShare Chat 76
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  87      ounces        beef broth [6 cans 14 1/2-ounce size]
   1      cup           tomato paste
     3/4  cup           red wine vinegar -- plus
   2      tablespoons   red wine vinegar
     1/4  cup           honey
     1/4  cup           hot pepper sauce
   4      pounds        baby back pork ribs
                        Cut into 5- to 6-rib sections
                        ***RUB***
   1 1/2  tablespoons   ground cumin
   1 1/2  tablespoons   chili powder
                        Freshly ground pepper
                        ***BARBECUE SAUCE***
  36      ounces        hickory smoke barbecue sauce [2 18-ounce bottles]
   2      tablespoons   steak sauce
   2      tablespoons   mild-flavored light molasses
   5      cloves        garlic -- minced
Mix broth, tomato paste, 3/4 cup vinegar, honey, and hot sauce in large 
pot. Bring to simmer. Add ribs. Cover and simmer until tender, turning 
occasionally; about 1 hour. 
Transfer ribs to baking sheet and cool.
Rub ribs with cumin, chili powder, and ground pepper. Cut between bones 
into individual ribs. (This can be made 1 day ahead or early in the 
morning. Cover and chill.)
Prepare barbecue (medium heat). 
Mix barbecue sauce; steak sauce, molasses, garlic, and 2 tablespoons 
vinegar in medium bowl. Brush ribs generously with sauce. Grill until 
just lightly charred, turning and basting often with more sauce, 
about 7 to 8 minutes.
Source :  Bon Appetit Magazine, July 1999
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae.
                    - - - - - - - - - - - - - - - - - - 
Go to the Menu.
                      *  Exported from  MasterCook  *
                      Baked Corn and Mushroom Custard
Recipe By     : The Complete Book of Vegetable Cookery, by Myra Waldo
Serving Size  : 8    Preparation Time :0:00
Categories    : FareShare Chat 76
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
     1/2  pound         mushrooms -- sliced
     1/2  cup           onion -- minced
     1/2  cup           celery -- finely chopped
  40      ounces        cream-style corn [2 20-ounce cans]
   2      tablespoons   parsley -- minced
   4      tablespoons   pimiento -- chopped
   1      teaspoon      salt
     1/2  teaspoon      pepper
   2                    Eggs
     1/2  cup           milk
   1      cup           soft bread crumbs
   1      cup           cheddar cheese -- grated
Melt the butter in a skillet. Add the mushrooms, onion, and celery; 
saute 10 minutes. Add the corn, parsley, pimiento, salt and pepper. Beat 
the egg with the milk; add to corn mixture. Turn into a buttered 2-quart 
baking dish. Sprinkle with the crumbs and cheese. Bake in a 350 degree F. 
oven 50-55 minutes, or until a knife inserted in the center comes out clean.
This makes 8 generous servings.
Note :  This can be made the day before and reheated (cover for 15 minutes) 
in a 350 degree F. oven for approximately 25 minutes or until hot and bubbly.
Source :  The Complete Book of Vegetable Cookery, by Myra Waldo
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae.
                    - - - - - - - - - - - - - - - - - - 
Go to the Menu.
                     *  Exported from  MasterCook  *
                               Margarita Pie
Recipe By     : Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist
Serving Size  : 8    Preparation Time :0:00
Categories    : FareShare Chat 76
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          pretzels -- finely crushed
   1 1/3  cups          sugar
     1/2  cup           butter -- melted
   1                    Lime -- zested
                        [outer green part grated off]
     1/2  cup           lime juice -- freshly squeezed
  14      ounces        sweetened condensed milk -- [1 can]
   2      tablespoons   Gold tequila
   2      tablespoons   Triple sec
   1      cup           heavy cream -- whipped
   2      drops         green food coloring -- optional
     1/2  cup           heavy cream -- whipped
  12                    Pretzels
  12                    Mint leaves
In a medium bowl place the crushed pretzels, sugar, and melted butter. 
Mix the ingredients together well and press them in a 9-inch buttered 
pie pan. Chill the crust in the refrigerator for 1 hour.
In another medium bowl, place the lime zest, lime juice, sweetened 
condensed milk, tequila, and triple sec. Mix the ingredients together.
Fold in the 1 cup of heavy cream, whipped, and the green food coloring. 
Pour the mixture into the pie crust. Freeze the pie for 4 hours.
When ready to serve, decorate the pie with 1/2 cup of whipped cream, 
pretzels, and mint leaves. Let pie stand at room temperature for 
10 minutes before slicing.
Source :  Santa Fe, Light and Spicy Recipe Cookbook by Joan Stromquist.
Shared and MM by Judi Mae Phelps. jphelps@slip.net or jphelps@best.com
Formatted for MasterCook by Hallie.
Contributed to the FareShare IRC Chat, 23 June 1999, by Judimae.
                    - - - - - - - - - - - - - - - - - - 
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