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FareShare Gazette Recipes -- April 2007 - B's
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* Exported from MasterCook * Baci di Ricotta Recipe By : Feast by Nigella Lawson Serving Size : 30 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams ricotta -- (not quite 1/2 pound) 2 eggs 75 grams all-purpose flour -- (2 1/2 ounces) 1 1/2 teaspoons baking powder 1 pinch salt 1/2 teaspoon ground cinnamon 1 tablespoon caster sugar [very fine granulated sugar aka berry sugar] 1/2 teaspoon vanilla extract Vegetable or corn oil for frying Powdered sugar to serve Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, salt, cinnamon, sugar and vanilla. Beat until you have a smooth batter. Pour about 2cm (1 inch) of oil into a wide pan and heat until a tiny blob of batter sizzles when dropped into it. Drop rounded teaspoons of the batter into the hot oil, about 5 or 6 at a time. Don't make them bigger as they will puff up on cooking. You will need to turn them over quite quickly so it's best to only do a few at a time. As they turn golden brown flip them over and fry for a minute or so on the other side. Remove and place on some paper towelling to remove the excess oil. To serve, pile on a plate in a rough and tumble pyramid shape; push the powdered sugar through a sieve evenly but thickly over them. Serve immediately. Makes 30. From Feast: food that celebrates life, by Nigella Lawson; 2004. MC format by Hallie. Hallie's Notes: I made these yesterday and they were very good. Not too much trouble at all. It IS important to only drop small teaspoons of the dough into the hot oil and only a few at a time as they do require almost instant attention. They browned to a lovely golden colour like a fritter or doughnut and most of them wanted to roll over by themselves once browned on the bottom but because I was shallow-frying some of them needed a little help. I used a scant inch of oil and it was plenty. From start to finish I think the whole thing took me no more than about 20 minutes - much less than that before they were all consumed. <G> One thing I didn't do, for dietary considerations, was sift powdered sugar over them for serving. They were not particularly sweet and for those with a sweet tooth a dusting of either powdered or fine granulated sugar would be good. I did sprinkle a pinch of granulated sugar over a few just to see and, although good, decided it was unnecessary. I guess you could serve them with a bowl of sugar on the table for people to use if they wanted. By the way, I used regular granulated white sugar in the ingredient mix as I didn't happen to have any caster sugar handy and I doubt if it made any difference; I certainly didn't start back in horror and think I had goofed I can tell you that. Contributed to the FareShare Gazette by Hallie; 4 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; trace Fat (22.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Balsamic-Shallot Sauce Recipe By : 8 Mix and Match Pan Sauces by Sara Quessenberry Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3 large shallots -- thinly sliced into rings 1/3 cup low-sodium broth 1/3 cup balsamic vinegar 2 tablespoons unsalted butter -- chilled and cut into pieces 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Heat the oil in a large skillet or saucepan over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Add the broth and vinegar. Increase heat to medium, bring to a simmer and cook for 2 minutes. Remove from heat. Add the butter to the skillet and swirl until melted. Season with the salt and pepper. Pour or spoon the sauce over cooked meat. Makes 4 servings. Source : 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple, October 2006. Formatted by Chupa Babi in MC: 11.11.06 Contributed to the FareShare Gazette by Chupa; 13 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 9g Fat (87.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Banana French Toast (Joan's) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices day old Italian bread -- (thick slices) or French or egg bread 1 ripe banana -- (brown) 1/4 cup flour 1 teaspoon vanilla 1 tablespoon sugar 1/4 cup milk -- or as needed Oil to fry Powdered sugar -- (optional) I used to make this when my girls were little but it's a nice recipe for brunch or company fare. It's also a good way to use leftover bananas. This recipe tastes best when prepared with bread other than the store bought thin white bread. In a blender place banana, flour, sugar and vanilla. Blend smooth and via feed tube add enough milk to make a batter consistency. Dip both sides of the bread in the batter to coat evenly. Fry in hot oil or butter, turning once to brown each side nicely. Serves 2 to 4. Contributed to the FareShare Gazette by Joan; 11 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 1g Fat (10.3% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 15mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Barbecue Bean Salad (EatingWell) Recipe By : The Eating Well Diabetes Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup prepared spicy barbecue sauce 3 tablespoons cider vinegar 2 teaspoons molasses 15 1/2 ounces pinto beans, canned -- drained and rinsed 2 medium tomatoes -- seeded and coarsely chopped 1 cup scallions -- trimmed and chopped [1 bunch] Freshly ground black pepper Hot sauce -- to taste Whisk the barbecue sauce, vinegar and molasses in a large bowl. Add beans, tomatoes and scallions; toss to coat. Season with pepper and hot sauce. If not serving immediately, cover and refrigerate for up to 2 days. Serve at room temperature. Makes 4 servings; 3/4 cup each. S(Formatted by Chupa Babi in MC): "08.15.06" Copyright : "2005" Yield : "3 cups" Start to Finish Time: "0:15" NOTES : Perfect for picnics or with anything grilled, this fast salad has all the flavor of baked barbecued beans, without the hassle or the heat. Contributed to the FareShare Gazette by Chupa; 21 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 1g Fat (4.2% calories from fat); 6g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 468mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Beef Stew with Rosemary and Dried Mushrooms (Joan's) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef stew cubed meat 1/2 cup flour -- to dredge meat Seasoning for meat: salt, pepper, paprika or seasonings of choice Olive oil to sauté 1 pound carrots 3 large potatoes 1/2 bunch celery 3 large onions 3 garlic cloves -- crushed 2 cups water -- (2 to 3) or beef bouillon 2 cups green peas -- (fresh or frozen) [add at end of cooking time] 1/2 bunch flat leaf parsley -- chopped 1 stalk fresh rosemary leaves 1/2 cup dried mushrooms -- chopped with knife blade Optional: splash of vermouth to taste I have brought several of my rosemary plants in for the winter to grow on my sunny window sill. I use rosemary in a lot of my recipes. Fresh rosemary is wonderful in fresh baked breads, soups and in game, beef or poultry stews. Cube or coarse dice vegetables. In a large pot heat a few tablespoons of olive oil; cook and stir vegetables over high heat for a few minutes to release flavors. Dredge meat in seasoned flour and add to pot and sear meat. Add water, along with bullion powder to taste or use beef stock. Add dried mushrooms and rosemary. Bring to a boil and cover and simmer low heat about an hour or two or until vegetables and beef are tender. Add peas and parsley and cook several minutes longer. Correct seasonings and add vermouth. Yields 8 to 10 servings. Serve in individual crockery bowls for a nice presentation. Leftovers reheat well. Contributed to the FareShare Gazette by Joan; 4 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 1g Fat (2.8% calories from fat); 6g Protein; 40g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Vegetable; 0 Fat. * Exported from MasterCook * Beer Batters for Fried Foods (Joan's Files 2) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- All Purpose Pancake Mix Beer Batter: 1 cup store bought dry pancake mix 1 egg 1 teaspoon melted shortening, 1 teaspoon salt -- or to taste [1 to 2 teaspoons] 1 cup beer -- or as needed [1 to 1 1/4 cups] Baking Mix Beer Batter: 20 ounces beer -- or as needed 1 cup Bisquick or other store bought baking mix 2 cups flour 2 eggs For both recipes: Dark beer, room temperature is usually best to use. Beat ingredients by hand until smooth, adding only enough beer to make a thick cream consistency batter. Let stand 1/2 hour. Dust food with flour or even with a bit of cornmeal (this helps the batter stick on better). Dip food in and out of batter. Let excess drip off. Fry uncrowded in oil 370/375F until golden brown. Note : If batter gets too thick with standing, just thin out with more beer. Contributed to the FareShare Gazette by Joan; 24 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese and Leek Chutney Topping Recipe By : Detroit News, Dec 22, 2005 Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 leeks -- trimmed, split, rinsed and chopped 1 cup crumbled blue cheese 2 cups sour cream 1 teaspoon sweet paprika 1 teaspoon minced fresh garlic Salt and pepper to taste Heat oil in saute pan over medium heat until hot and stir in leeks. Toast leeks in oil, stirring frequently, until browned. Cool. Mix toasted leeks together with remaining ingredients. Cover and chill until ready to serve. Makes about 3 cups or 12 servings. Holds in refrigerator up to four days. Source : Detroit News, Dec 22, 2005. Formatted by Chupa Babi in MC: 11.12.06 Contributed to the FareShare Gazette by Chupa; 16 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 12g Fat (78.1% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Boneless Leg of Lamb with Grecian Stuffing and Two Sauces Recipe By : Gourmet Magazine and Art Guyer Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stuffing: 8 garlic cloves -- minced 1/2 cup black olives -- chopped 1/2 cup sweet onions -- minced 1/3 pound feta cheese -- crumbled 1/2 cup sundried tomatoes, packed in oil -- chopped Roast: 4 pounds boneless leg of lamb -- (4 to 5 pounds) Salt and black pepper 4 tablespoons olive oil -- divided 1 teaspoon crumbled dried rosemary 1 sweet onion -- sliced Mint Sauce: 2 tablespoons sugar 1/4 cup water 1/4 cup vinegar 1 jar mint jelly -- (8 to 10 ounces) 1/2 cup chopped fresh mint leaves 1 tablespoon lemon juice Drippings Sauce: 1 cup dry red wine 1 1/2 cups beef broth 1/2 teaspoon crumbled dried rosemary 1/2 cup water 1 tablespoon cornstarch -- dissolved in 2 tablespoons cold water 1 tablespoon lemon juice Combine the garlic, olives, onions, cheese and sundried tomatoes; set aside. Pat the lamb dry, arrange it, boned side up, on a work surface. If necessary, use a boning knife to cut the meat to lay as flat as possible. Cover with plastic wrap and pound the meat until it is a fairly consistent thickness all over. Rub with 2 tablespoons of oil. Season the lamb with salt and pepper. Spread the lamb evenly with the olive-cheese-tomato mixture, leaving a 1-inch border around the edges. Beginning with a short side, roll it up jelly roll fashion and tie it tightly with kitchen string. Be patient with this step and get another set of hands if necessary. I wrapped my lamb around as well as longways. The rolled and tied roast may look ungainly but it will improve in appearance when cooked. While the lamb is cooking you can prepare the mints sauce: Combine sugar, water and vinegar in saucepan over medium-low heat; simmer for 5 minutes. Add mint jelly and whisk until well blended. Stir in chopped mint and lemon juice. Cook until it thickens slightly then let cool. Serve on the side. Makes about 1 1/2 cups of mint sauce for lamb. Transfer the lamb to a roasting pan and rub it all over with the remaining 2 tablespoons of oil, 1 teaspoon rosemary and salt and pepper to taste. Roast the lamb in the middle of a preheated 450F oven for about 20 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes per pound of boneless meat) or until a meat thermometer registers 145 degrees F. for medium rare. Transfer the lamb to a cutting board and let it stand for 20 minutes while you are completing the pan sauce. While the lamb is standing, skim the fat from the pan drippings and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits; boil the mixture until it is reduced by half. Place the pan juices, wine and everything else in the pan into a blender and puree until smooth. Return it to the roasting pan. Add the broth, 1/2 teaspoon rosemary, the water and any juices on the cutting board. Boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking; simmer the sauce for 2 minutes. Season the sauce with the lemon juice and salt and pepper and keep it warm. Serve on the side. Discard the lamb strings. Slice the meat and arrange on a heated platter. Prepared by Art on Easter 2007. Art's Note: I fixed this for Easter Dinner. We also made fried chicken, mashed potatoes and gravy, cranberry relish, pickled red beets and eggs, and vegetable sides. We served 16 people and the lamb was a big hit. This is definitely on my "redo" list. This recipe came from Gourmet Magazine and I made a few changes to it, but nothing major, except I added the mint sauce. I don't think it is necessary and probably won't prepare that the next time. Contributed to the FareShare Gazette by Art; 10 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Red Cabbage and Pears - 4 pts Recipe By : Southern Living Slow-Cooker Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pears -- peeled and coarsely chopped 2 tablespoons vegetable oil 2 cups apple juice 1/2 head red cabbage -- chopped 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon pepper 1 tablespoon butter -- or margarine Cook pears in oil in a medium skillet over medium heat 3 minutes or until lightly browned. Add apple juice and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes. Stir in butter until melted. Makes 4 servings. Description : "4 pts" S(Formatted by Chupa Babi in MC): "02.13.07" Copyright : "2006" NOTES : Surprise guests with the unexpected combination of cabbage and fruit. Contributed to the FareShare Gazette by Chupa; 17 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 10g Fat (44.5% calories from fat); 1g Protein; 28g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 567mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fruit; 2 Fat. * Exported from MasterCook * Brown Butter and Lemon Sauce - 4 pts Recipe By : 8 Mix and Match Pan Sauces by Sara Quessenberry Serving Size : Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons unsalted butter 2 tablespoons fresh lemon juice 2 tablespoons capers -- drained Melt the butter in a large skillet or saucepan over medium heat. Continue to cook until it turns golden brown (but not dark brown). Remove from heat. Add the lemon juice and capers; stir. Pour or spoon the sauce over cooked meat or fish. Good For: Chicken, pork or fish Source : 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple, October 2006. Formatted by Chupa Babi in MC: 11.11.06 Contributed to the FareShare Gazette by Chupa; 11 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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