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FareShare Chat Recipes
October 16, 1999

 

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

IRC Chat Number 109

The FareShare Menu

October 16, 1999

Chicken In Orange Sauce
Grilled Halibut With Jalapeno Lime Marinade
Olives in Cheese Pastry
Strawberry Fool Tartlets

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FareShare Chat Recipes.
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                     *  Exported from  MasterCook  *
                         Chicken In Orange Sauce
Recipe By     : QVC
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare Chat 109
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Boneless skinless chicken breasts
                        Trimmed and pounded to 1/4" thickness
                        Between 2 sheets of waxed paper
   3      tablespoons   olive oil
   4      tablespoons   brandy
   1 1/4  cups          orange juice
   3                    Scallions -- chopped
   2      teaspoons     cornstarch
   1      tablespoon    water
   6      tablespoons   plain yogurt
                        Salt and freshly-ground black pepper
                        -- to taste
                        Cooked long-grain rice
                        Orange zest
                        [long slivers of orange peel]
Heat the olive oil in a large nonstick skillet, then add the 
chicken. Turn until evenly browned on both sides.
Stir in the brandy, orange juice and scallions, and bring to 
a boil, then simmer until the chicken is tender and cooked 
through. Blend the cornstarch with the water and mix it into 
the yogurt, then mix that mixture into the sauce in the 
skillet. Cook until the sauce thickens, then season with the 
salt and pepper and serve with the rice on the side, and the 
zest sprinkled over it.
Formatted in MasterCook by Art Guye
Contributed to the FareShare IRC Chat, 16 October 1999, by Art.
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                     *  Exported from  MasterCook  *
               Grilled Halibut With Jalapeno Lime Marinade
Recipe By     : Thyme and the River
Serving Size  : 4    Preparation Time :2:30
Categories    : Fareshare Chat 109
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Jalapeno chile peppers -- seeded, chopped
     1/3  cup           yellow Onion -- chopped
   1      tablespoon    fresh ginger root -- minced
   1      teaspoon      fresh rosemary -- minced
   1      teaspoon      salt
     1/4  cup           fresh lime juice
     1/4  cup           water
   1 1/2  pounds        halibut fillets -- boned, skinned
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime 
juice, and water to make a thick marinade. Place the trimmed fish 
in a zip lock bag, cover with the puree, and marinate 1-2 hours 
but NO LONGER (the lime juice will cook the fish).
Grill fillets on medium coals after brushing olive oil on grill.
Serve with a garnish of whole peppers and fresh rosemary if you 
like.
Contributed to the FareShare IRC Chat, 16 October 1999, by 
Alaska_Michael.
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                     *  Exported from  MasterCook  *
                         Olives in Cheese Pastry
Recipe By     : adapted from Finger Foods
Serving Size  : 50   Preparation Time :0:00
Categories    : Fareshare Chat 109
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour -- [250ml]
   1      pinch         cayenne pepper
     1/4  cup           butter -- [100g]
   1 1/4  cups          grated sharp cheddar cheese -- [150g]
                        Or any other tasty cheese you like
  50      small         stuffed green olives
   1                    Egg -- lightly beaten
                        Poppy seeds -- or cumin seeds
Mix the flour, pepper and butter together until well-combined. 
This can be done with a few pulses in a food processor if you 
wish. Add the cheese and mix until a ball forms.
Turn the dough out onto a lightly floured surface and knead 
until smooth. Cover and chill for 30 minutes.
Drain the olives on some paper towel.
Remove the pastry from the refrigerator and roll it between 
two sheets of waxed paper to a thickness of 1/8 inch [3mm]. 
Cut 1 1/2-inch diameter [4cm] circles of pastry. Place an 
olive on each circle and close the pastry around it to seal. 
Roll it into a smooth ball.
Dip the tops of the balls first into the lightly beaten egg, 
then into the seeds.  Place the balls on a greased baking sheet; cover 
and chill for 30 minutes.
Bake in a preheated 350F [190C] oven for about 15 minutes or 
until browned. Cool before serving.  Makes 50 pieces.
This recipe can be made a day ahead; not suitable for freezing.
Adapted from Finger Foods, a publication of The Australian 
Women's Weekly; 1990; ISBN 0 949128-26-0.
Formatted for MasterCook by Hallie du Preez.
Contributed to the FareShare IRC Chat, 16 October 1999, by allium.
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                     *  Exported from  MasterCook  *
                        Strawberry Fool Tartlets
Recipe By     : Bon Appetit & Edmonton Journal; 1 April 1998
Serving Size  : 6    Preparation Time :0:00
Categories    : Fareshare Chat 109
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Crust**
   2      cups          all-purpose flour, unbleached -- [500mL]
     1/4  teaspoon      salt -- [1mL]
     1/2  cup           unsalted butter -- chilled [125mL]
                        Cut into small pieces
     1/4  cup           solid vegetable shortening -- chilled [50mL]
                        Cut into small pieces
     1/3  cup           ice water -- [75mL] approx.
                        **Strawberry Fool**
  12      ounces        fresh strawberries -- [340g]
                        Hulled & coarsely chopped -- or
   2      cups          frozen unsweetened strawberries -- thawed
                        Drained and coarsely chopped -- [500mL]
     1/2  cup           sugar
   1 1/2  tablespoons   fresh lemon juice -- [20mL]
   1 1/2  teaspoons     unflavoured gelatin -- [7mL]
     3/4  cup           whipping cream -- [175mL]
   6      small         fresh strawberries
Crust - Mix flour and salt in food processor. Add butter, 
shortening and process using pulse or on/off turns until mixture 
resembles coarse meal.
Gather dough into 6 balls of equal size and flatten each ball 
into a disk. Wrap disks separately in plastic wrap and 
refrigerate 1 hour.
This can be prepared up to a day ahead; keep dough refrigerated. 
(Soften slightly at room temperature before rolling.)
Preheat oven to 400F (200C).
Roll out each disk on a floured surface to make 6-inch (15-cm)
rounds. Transfer the rounds to tart tins 4- to 4 1/2-inches 
(10- to 12-cm) in diameter with removable bottoms. Fold the 
overhang in, forming double-thick edges. Pierce the crust in 
several places with a fork. Freeze 15 minutes. Line crusts with 
foil. Fill with dried beans (to bake blind). Bake until the 
crusts are set, about 10 minutes. Then remove the foil and 
beans and bake the crusts until they are golden, about 20 minutes.
Strawberry Fool - Blend the chopped strawberries, sugar and lemon 
juice in a food processor until almost smooth. Transfer to a medium 
saucepan, sprinkle gelatin on top. Let stand 20 minutes to soften.
Stir the strawberry mixture over low heat until it is just hot 
and the gelatin dissolves, about 2 minutes.  Transfer to a large 
bowl. Cover and refrigerate until it begins to thicken, stirring 
occasionally, for about 2 hours.
Beat cream in a medium bowl until stiff peaks form. Fold the 
whipped cream into the chilled strawberry mixture. Chill in 
the bowl until it begins to set - about 30 minutes. Spoon into 
the prepared crusts. Refrigerate until set, about 4 hours.
Garnish each with a whole strawberry and serve.
Note : You can use pre-prepared tarts purchased from the freezer 
section in your food store.
Makes 6 4-inch tarts or 12 to 14 small tarts.
Source - The Edmonton Journal, 1 April 1998.
Formatted for MasterCook by Hallie du Preez.
Contributed to the FareShare IRC Chat, 16 October 1999, by allium.
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