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FareShare Gazette Recipes -- September 2007 - A's
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* Exported from MasterCook * Aelplermagronen (The Alpine Farmer's Macaroni & Applesauce) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces potatoes 3 onions 1 1/2 ounces unsalted butter 1/2 garlic cloves -- mashed 1 1/4 cups whipping cream 14 ounces macaroni -- cooked Salt and freshly ground pepper 1 1/2 ounces Gruyere cheese 1 ounce 'Vacherin de Fribourg' cheese -----APPLE SAUCE----- 2 1/4 pounds cooking apples 1 vanilla bean -- slit open 4 1/4 ounces granulated sugar 1 cinnamon stick 1/8 quart water Lemon juice -- (optional) Macaroni & Potatoes Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat the butter and sauté the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in. Apple Sauce Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices, liquids. Return to saucepan, bring to a simmer and let the liquid evaporate somewhat. Correct seasoning with a few drops lemon juice and sugar as necessary. Serving Arrange the macaroni & potatoes mixture in the center of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese. Contributed to the FareShare Gazette by Jim; 6 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 941 Calories; 41g Fat (39.2% calories from fat); 20g Protein; 125g Carbohydrate; 7g Dietary Fiber; 137mg Cholesterol; 79mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Agliata - Roman Garlic Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cloves garlic 3 ounces fresh white bread crumbs salt 2 cups extra virgin olive oil 2 tablespoons vinegar, or three Pepper Finely pound the garlic in the mortar. Add the breadcrumbs, which have been soaked in vinegar, then drained and squeezed. While beating constantly, add in a very slow steady stream of olive oil, a pinch of salt and black pepper so as to obtain a smooth emulsion. Agliata is recommended on boiled or broiled fish, meat and vegetables. In a porrata, leeks are used in place of garlic. Source: Italian made dot com Formatted by Chupa Babi in MC: 05.01.07 Agliata - along with porrata - is one of the most interesting condiments in Italian cooking. The former is prepared with garlic, the latter with leeks. Their existence dates back to ancient Rome. The following version of aglíata is still common today. Contributed to the FareShare Gazette by Chupa; September 19, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ajlouk Qura'a - Tunisian Mashed-Zucchini Salad Recipe By : Cooking Light, OCTOBER 2001 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds zucchini cut into 1-inch-thick slices 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon caraway seeds 1/2 teaspoon ground coriander 1/2 teaspoon harissa 1 garlic clove -- crushed 1/4 cup crumbled feta cheese -- (2 ounces) Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain. Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread. Yields 8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese) From Cooking Light, OCTOBER 2001 Formatted by Chupa Babi in MC: 10.15.01 In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash - you can always add more.) Chupa Note: I pull this out every summer. It's a great way to use up zucchini!!! We grill the zuchs soft with the garlic, then follow the recipe. We eliminated the salt, replaced the caraway with cumin seeds, doubled the harissa and garlic. Works well with summer squash too. Contributed to the FareShare Gazette by Chupa; 12 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 3g Fat (60.9% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Alfredo-style Sauce with Fettuccine - Low-Fat Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium-sized onion, finely chopped 2 small garlic cloves, minced 1/4 cup dry white wine or dry sherry 1 tablespoon butter or non-diet canola or safflower oil margarine 1 1/2 tablespoons cornstarch 2 3/4 cups 1% low-fat milk 1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces) 1/2 cup grated nonfat Parmesan cheese topping (2 ounces) 1/2 cup nonfat sour cream 1/4 cup chopped chives or 1/4 cup thin-sliced scallion tops, plus more for garnish 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon-style mustard 1/8 teaspoon white pepper Salt, to taste (optional) 12 ounces non-egg fettuccine noodles, cooked according to package In a 12-inch nonstick skillet, combine onions, garlic, wine and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water. In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil. Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended. Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired. Yield: 4 servings. Source: Skinny Italian Cooking by Ruth Glick and Nancy Baggett (Surrey Books) Formatted by Chupa Babi in MC: 05.30.07 The Authors say: "Yes, it's possible to reduce the fat content of fettuccine Alfredo by using 1-percent fat milk, nonfat sour cream and nonfat Parmesan cheese topping." --Ruth Glick and Nancy Baggett Contributed to the FareShare Gazette by Chupa; September 18, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 2g Fat (15.6% calories from fat); 8g Protein; 14g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 127mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Amaranta Pesto - Italian Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Golden raisins 1/2 cup Stock 1 clove Garlic, crushed 1 tablespoon Vegetable oil 1/2 cup Blanched and ground almonds 3 tablespoons Chopped fresh oregano 1/2 teaspoon Cumin 1/2 teaspoon Paprika Salt to taste 3 tablespoons Grated parmesan cheese Soak the raisins in the stock in advance. Saute the garlic in the oil. Add the raisins, almonds, oregano, cumin, paprika, and salt. Just as you remove the mixture from the heat, add the parmesan. Cook's Notes: Pesto goes well with seafood or can be added to a boring soup to give it more personality. Pesto will keep for several days in the refrigerator. Serves 4. Source: Hilary, DCC to mealsmatter.com Contributed to the FareShare Gazette by Chupa; September 18, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 5g Fat (61.6% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat. * Exported from MasterCook * Amchar Masala - Trinidad Spice Mix Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons whole coriander seeds 1 tablespoon whole cumin seeds 2 teaspoons whole black peppercorns 1 teaspoon whole fennel seeds 1 teaspoon whole brown mustard seeds 1 teaspoon whole fenugreek seeds Put all the spices in a small, cast-iron frying pan and set over medium heat. Stir and roast for 1 to 2 minutes, or until the spices turn a shade darker. Remove from the pan, allow to cool, and then grind as a finely as possible in a clean coffee or spice grinder. Empty into an airtight jar and store in a dark cupboard. Makes about 8 Tablespoons Author: Adapted from "Curries to Kebabs: Recipes from the Indian Spice Trail." by Madhur Jaffrey, Crown Publishing. Source: Gourmetsleuth Formatted by Chupa Babi in MC: 07.09.07 A Trinidadian mixture using many of the spices used in Indian pickling. This mixture can be purchased or make your own. If making your own the mixture will benefit from toasting the seeds before grinding. The resulting spice will get dark in color with an intense flavor. Contributed to the FareShare Gazette by Chupa; September 19, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Pesto (Strom's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic, peeled 1/2 tablespoon ginger, fresh, peeled and minced 3 slices jalapeño, jarred, hot pickled, sliced, drained 3 tablespoons nuts, roasted, unsalted, peanuts 1/4 teaspoon salt, kosher, or to taste 1/4 cup basil, fresh, mix of Thai and sweet basils, cleaned, dried, and stemmed 1/4 cup mint, fresh spearmint, cleaned, dried, and stemmed 1 1/2 cups cilantro, fresh leaves and stems, cleaned and dried 1/2 large lime 6 tablespoons oil, extra-virgin olive black pepper, freshly ground In our food processor, we put the garlic, ginger, pickled jalapeño slices, peanuts, and the salt and grind up for about 10 seconds. Next, we add the cleaned herbs and pulse about 10 times until they are chopped. Using the microplane, we add the zest of the lime half to the processor and then we squeeze in the juice. Then we turn on the processor and stream in most of the oil. We turn off the processor and scrape down the pesto. We drizzle in the rest of the oil with the machine running and then we are ready. We taste for salt, add a little more, and add some freshly ground black pepper. We serve some of the pesto in prep bowls and the rest is stored in a ramekin, covered with plastic wrap and refrigerated (we may even freeze some). Makes 3/4 cup Source: Robin & Chris Strom Formatted by Chupa Babi in MC: 05.21.07 Chef Note: The most time consuming part of making pesto is cleaning and gathering the herbs. We have on hand in our garden and fridge basil, Thai basil, mint, and cilantro. After we clean them in the salad spinner and remove the tough stems of the basils and mint we have 2 ounces of herbs. This is about 2 cups of herbs, gently packed. This recipe yields about 3/4 cup of Asian-style pesto. Contributed to the FareShare Gazette by Chupa; September 26, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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