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FareShare Gazette Recipes -- October 2007 - C's
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* Exported from MasterCook * California Black Olive Pesto Recipe By : Lindsay Olives Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Lindsay Ripe Pitted olives 1/3 cup chopped fresh basil leaves 1/8 cup pine nuts 1/2 cup olive oil 1/4 cup grated Parmesan cheese 1/8 teaspoon pepper Place olives, basil and nuts in a food processor and pulse until finely chopped. Slowly add olive oil while still pulsing. Add Parmesan, plus pepper. Serves 4. Source : Lindsay Olives. Formatted by Chupa Bab in MC: 07.21.07 Chupa Note: used 1/2 cup parsley instead of basil, 1/4 cups blanched almonds instead of pine nuts, 1/4 cup olive oil instead of 1/2, Reggiano Parmesan cheese and 1 teaspoon red pepper flakes. Contributed to the FareShare Gazette by Chupa; 15 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 286 Calories; 31g Fat (94.6% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Fat. * Exported from MasterCook * Caribbean Salsa Recipe By : The National Turkey Federation Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mango -- peeled and cut into 1/4-inch cubes 1/2 cup cucumber -- peeled, seeded and cut into 1/4-inch cubes 1/4 cup fresh cilantro -- chopped 2 tablespoons finely chopped green onions 1/2 jalapeno pepper -- seeded and finely chopped 3 tablespoons fresh lime juice 1 1/2 teaspoons brown sugar 1 teaspoon peeled and minced fresh ginger 1 dash pepper In medium bowl, combine mango, cucumber, cilantro, lime juice, green onions, jalapenos, brown sugar, ginger and pepper. Mix thoroughly and chill for one hour before serving. Yield : 8 Source : Recipe by The National Turkey Federation Formatted by Chupa Babi in MC: 05.21.05 Contributed to the FareShare Gazette by Chupa; 3 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (3.3% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Charmoula Spice (for grilled fish) - Mahgreb (Ana's) Recipe By :Spice: Flavors of the Eastern Mediterranean by Ana Sortun Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons ground turmeric 1 tablespoon ground white pepper 1 tablespoon ground ginger 2 tablespoons ground cumin 1 tablespoon sea salt 2 tablespoons sweet paprika Mix together all the ingredients and store in an airtight container up to 3 months in a cool, dry place, out of direct light. Makes 1/2 cup. S(Formatted by Chupa Babi in MC): "12.19.06" Copyright : "2006" Yield : "1/2 cup" NOTES : "Charmoula" is a North African condiment for fish. There are two kinds; one is a relish made with onion, herbs, and spices and the other is a dry spice rub. This recipe is a dry rub that works really well on salmon or other hearty fishes like swordfish, tuna, bluefish or monkfish. Sprinkle each 6-ounce portion of fish with a teaspoon of charmoula before roasting or grilling and serve with lots of fresh lemon wedges. Contributed to the FareShare Gazette by Chupa; 1 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Beef & Pasta Skillet Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound extra lean ground beef 1/2 cup chopped onions 1 teaspoon ground cumin 1 teaspoon chili powder 14 1/2 ounces no-salt-added diced tomatoes -- (1 can) undrained 1/2 cup water 1 cup penne pasta -- uncooked 1 yellow bell pepper -- chopped 2 ounces VELVEETA -- cut into 1/2-inch cubes made with 2% milk reduced fat pasteurized prepared cheese product 2 tablespoons chopped cilantro COOK meat with onions, cumin and chili powder in large skillet on medium- high heat 5 minutes or until meat is no longer pink, stirring occasionally. ADD tomatoes, water, pasta and peppers; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 minutes or until pasta is tender and most of the liquid is absorbed. STIR in VELVEETA; cook 2 minutes or until melted, stirring occasionally. Sprinkle with cilantro. Makes 2 servings, 2 cups each. Source : "Kraftfoods.com" S(Mc Formatting by): "Bobbie" Yield : "2 cups each serving" Start to Finish Time: "0:45" NOTES : Nutrition Bonus: This Southwest-inspired meal is loaded with flavor yet low in calories, fat and sodium. As an added bonus, the yellow pepper is rich in vitamin C. Eating right never tasted so good! Jazz It Up: Add 1/4 tsp. crushed red pepper along with the onions, cumin and chili powder. Substitute : Substitute a green bell pepper for the yellow pepper. Bobbie's Note: This was a surprisingly delicious dish. I made it with the basic ingredients but used some crushed red pepper flakes and parsley for the cilantro, which I didn't have on hand. Contributed to the FareShare Gazette by Bobbie; 3 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 550 Calories; 31g Fat (50.1% calories from fat); 35g Protein; 35g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 822mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cheesy Italian Herb Scones Recipe By : 2005 Paso Robles Olive Festival Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 tablespoons sugar 1 teaspoon salt 1 tablespoon baking powder -- plus 1 teaspoon baking powder 2 tablespoons Fresh at Hand Italian Herbs 1/4 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1 2/3 cups heavy cream Preheat oven to 425 degrees F. Mix together flour, sugar, salt, baking powder, Italian Herbs and cheeses. Add the cream and stir until dough comes together. Knead dough gently, pressing it against the side of the bowl 10 to 15 times. Transfer to a floured surface and pat into a slightly domed 10-inch disc. Cut into 12 to 16 narrow wedges; place on an ungreased baking sheet, 1 inch apart. Bake 20 minutes or until lightly browned on top. Transfer to a wire rack. Serve warm. Makes 12-16 scones. Source : August 27, 2005 Paso Robles Olive Festival Formatted by Chupa Babi in MC: 09.15.05 Chupa Note: this makes up fine with 1/2 whole wheat and 1/2 white flour. Contributed to the FareShare Gazette by Chupa; 18 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 12g Fat (50.3% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 318mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chickpea Moroccan Flatbread Recipe By : Jamie Oliver - The Naked Chef Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 basic bread recipe 1 tablespoon cumin seeds -- lightly cracked 2 tablespoons coriander seeds -- lightly cracked 1 can chickpeas -- drained and mashed At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving. Source : Jamie Oliver - The Naked Chef Formatted by Chupa Babi in MC: 01.15.07 Author Note: A very quick bread to make as it only needs one prove. Great for filling with salad, salsa and grilled, and especially tasty cooked on barbecues. Also great served with all the tapas recipes. Chupa Note: I use frozen bread dough for this. After it defrosts, unroll it (or just flop in a bowl) and massage the spices and chickpeas in, adding 1 teaspoon of red pepper flakes. Use your hands and be gentle. You don't want to over-work the dough. Separate into 10 balls and stretch into desired shape (I like rounds - easier to use as wraps) on baking sheet. Bake in preheated 450 F oven for 4 to 5 minutes or until nicely puffed. Use right away. Contributed to the FareShare Gazette by Chupa; 9 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilaquiles Casserole - 5 Pts Recipe By : EatingWell, June/July 2006 Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 medium onion -- diced 1 medium zucchini -- grated 19 ounces black beans -- rinsed (1 can) 14 ounces diced tomatoes -- drained (1 can) 1 1/2 cups corn -- frozen (thawed) or fresh 1 teaspoon ground cumin 1/2 teaspoon salt 12 corn tortillas -- quartered 19 ounces mild red or green enchilada sauce 1 1/4 cups shredded reduced-fat Cheddar cheese 1. Preheat oven to 400F. Lightly coat a 9-by-13-inch baking dish with cooking spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes. 3. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil. 4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more. Makes 10 servings. Active time: 20 minutes. Total time: 45 minutes Ease of preparation: Easy Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day. Source : EatingWell, June/July 2006. Formatted by Chupa Babi in MC: 06.06.06 Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce. Contributed to the FareShare Gazette by Chupa; 29 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 3g Fat (9.7% calories from fat); 15g Protein; 55g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 166mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Chocolate Raspberry Crumble Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUMBLE MIXTURE: 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 cup almond meal 1 cup confectioners' sugar 1/8 teaspoon salt 1/2 cup unsalted cold butter -- (1 stick) cut into 1/4-inch pieces RASPBERRY FILLING: 1 cup granulated sugar 1/2 cup light brown sugar 4 teaspoons all-purpose flour 2 cups berry juice 1/4 teaspoon lime zest -- finely chopped 1 1/2 teaspoons lemon juice 2 pints fresh raspberries or other berries such as blackberries To prepare the crumble mixture, in the bowl of a stand mixer fitted with the paddle attachment place the flour, cocoa powder, almond meal, confectioners' sugar and salt. On medium speed, mix until evenly distributed. Add cold butter pieces, and blend 2 to 3 minutes, watching closely, until mixture resembles small pebbles. Remove from mixer. Store in the refrigerator. To bake, preheat oven to 350 degrees F. Turn the crumble onto a parchment- lined cookie sheet. Bake 8 minutes. Remove from the oven and toss the crumble with a spoon to distribute. Return to oven and continue baking 5 to 6 minutes. To make raspberry filling, in a medium bowl, combine granulated sugar, brown sugar and flour. Pour berry juice into a saucepan. Heat to boiling. Whisk 1 cup hot juice into the sugar mixture until smooth. Pour back into saucepot and over medium heat, cook 2 minutes, until slightly thickened. Remove from heat. Add lime zest, lemon juice and raspberries. Toss to coat. Return to heat and cook 1 minute. Divide raspberry filling evenly between 6 (8-ounce) ramekins. Top with warm Chocolate Almond Crumble Mixture and serve. If necessary, warm crumble mixture in a 350-degree F. oven 12 minutes. Serve with raspberry gelato. Serves 6. Preparation time: 15 minutes. Total time: 30 minutes. Make the chocolate crumble ahead if desired. Author Sherry Yard, executive pastry chef, Wolfgang Puck fine dining restaurant. Source : Los Angeles Daily News Formatted by Chupa Babi in MC: 08.22.07 Chupa Note: This looks like a lot of steps, but it actually goes quite quickly. I added 1 teaspoon of ground red pepper to the crumble. It worked nicely. Next time I will add some fresh hot peppers to the raspberry juice, before boiling, so it suffuses the sauce. Contributed to the FareShare Gazette by Chupa; 1 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 384 Calories; 5g Fat (12.0% calories from fat); 13g Protein; 77g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 52mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Clam Sauce Recipe By : Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 1/2 ounces minced clams -- undrained (3 cans) 1 tablespoon olive oil 2 garlic cloves -- minced 1 1/3 cups chopped tomato 2 tablespoons minced fresh parsley 1 teaspoon crushed red pepper 1/2 cup dry white wine 4 cups hot cooked fettuccine [about 8 ounces uncooked pasta] 2 tablespoons chopped fresh basil Drain clams in a colander over a bowl, reserving liquid. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add tomato, parsley and pepper; cook 1 minute. Add wine; cook 30 seconds. Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil. Serve immediately. Yields 4 servings (serving size: 1 cup) Source : Cooking Light, OCTOBER 2001 Formatted by Chupa Babi in MC: 10.14.07 Chupa Note: Use whole wheat pasta, double the garlic (roasted minced - prepared is fine) and add 1 minced large onion. Double the crushed red pepper. Double the parsley. If you prefer alcohol-free, we used Spicy V8. Great kick. Contributed to the FareShare Gazette by Chupa; 9 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 4g Fat (64.6% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Classic Honey Cake - Kosher Recipe By : Sophie Millman; Detroit News Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 1/3 cups honey 1 1/2 cups sugar 1 cup strong black brewed coffee 2 teaspoons baking powder 3 tablespoons margarine -- softened 1 teaspoon baking soda 4 cups all-purpose white flour 1 teaspoon cinnamon Preheat oven to 325 degrees F. Grease and flour a 9-by-13-inch cake pan. In a large mixer bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, then add with margarine to the egg mixture. Add baking soda, flour and cinnamon; beat together well. Pour into greased cake pan. Bake for 55 minutes to an hour. Makes 12 servings. Author : Sophie Millman Source : Detroit News Formatted by Chupa Babi in MC: 08.23.07 Sophie MilLman says, "This is similar to a recipe I use for a traditional Jewish New Year's dessert." Contributed to the FareShare Gazette by Chupa; 10 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 4g Fat (13.7% calories from fat); 2g Protein; 56g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Coconut Pesto Recipe By : Gerry Goldwyre from Masterchef; BBC Food Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon chile flakes 1 teaspoon soy sauce 2 ounces coriander leaves including stalks 1 tablespoon freshly grated coconut 1 tablespoon sesame oil 1 tablespoon pine nuts Lemon juice Salt and pepper to taste Sunflower oil (to get consistency) To make the pesto, purée all the ingredients together, if it is too thick add some sunflower oil to loosen it. Author : Gerry Goldwyre from Masterchef Source : BBC Food Formatted by Chupa Babi in MC: 05.21.07 Chupa Note: this was meant as a garnish but I love the mix of flavors. It's super over rice or pasta. Contributed to the FareShare Gazette by Chupa; 10 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Tea Noodles Recipe By : HealthNotes by Puritan Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Japanese Genmaicha green tea -- (15mL) 1/2 pound Chinese water noodles -- (230g) or Japanese don noodles 1 package firm tofu -- well drained 1 package enoki mushrooms 1 package radish sprouts -- washed and dried 1 bunch scallions -- sliced into thin rounds 1 bunch cilantro leaves -- (small bunch) Light soy sauce to taste Japanese sesame oil to taste Shichimi togarashi [Japanese spice mixture available at Asian markets] or freshly ground black pepper -- to taste Bring two quarts water to 180F (85C) and add tea. Steep for 3 minutes and pour through a sieve. Reserve liquid for cooking the noodles. Bring the reserved tea to a boil and add noodles. Cook for about 5 minutes, or until noodles are al dente. Remove from heat and allow the noodles to remain in the liquid until it has cooled. Remove noodles from liquid and place in a bowl, covered, overnight in the refrigerator. The next day, put tofu on a plate and cover it with several layers of paper towels. Press any excess moisture from it by placing a two-pound weight on top of the paper towels. Remove weight and paper toweling after 15 minutes. Carefully slice the tofu into 1-inch (2.5cm) cubes and set aside. Place noodles on four plates. Scatter tofu and remaining ingredients over all. Serve with soy sauce, sesame oil and seasoning. Yields 4 servings. Cooking Time: 5 minutes Source : HealthNotes by Puritan. Formatted by Chupa Babi: 05.21.05 A perfect warm-weather dish. Keep cool by cooking the noodles in tea the night before serving. The next day, assemble the short list of ingredients and dinner is on the table. Contributed to the FareShare Gazette by Chupa; 25 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 2g Fat (44.8% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Crab Bisque Recipe By : Hagerstown Herald-Mail Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 gallon whole milk 1 quart half-and-half 1/2 gallon crab stock or chicken stock (See cook's note) 2 bay leaves 1 cup finely chopped celery 3/4 pound butter or margarine -- (3 sticks; 1 1/2cups) 2 cups flour 2 pounds shredded cheddar-Jack cheese 1/2 teaspoon white pepper 1/2 teaspoon allspice 1/2 tablespoon hot sauce -- (or to taste) 1/2 cup dehydrated parsley flakes or 3/4 cup chopped fresh parsley 1/3 cup Old Bay 1/2 cup sweet vermouth 3 pounds picked crab meat -- (special grade) Paprika -- for garnish Fresh parsley -- for garnish In a double boiler, heat the whole milk, half-and-half, crab stock and bay leaves over high heat until the mixture reaches about 190F. While that is heating, sauté celery and butter over medium heat in a small frying pan, but be careful not to brown the butter. Add the flour to the butter and celery and stir constantly until smooth. Reduce the heat to low and continue to cook about 5 minutes, stirring occasionally. Be careful not to brown this roux. Once the milk-and-stock mixture reaches temperature, remove the bay leaves and add the roux. Mix with a wire whisk and stir continually until soup thickens and is smooth. Add the shredded cheese to the double boiler and stir until all the cheese is melted and smooth. Stir in the white pepper, allspice, hot sauce, parsley and Old Bay. Then stir in the vermouth. Gently stir in the crab meat so as not to break up the lumps of meat too much. Can serve bisque in bread bowls using round loaves of pumpernickel or sourdough, or smaller, harder dinner rolls. Cut off the top of each roll and dig out the inside bread, leaving a half inch of bread on the bottom and sides. Pour bisque in each bowl. Garnish each bowl with a sprinkle of paprika and a fresh parsley sprig. Makes 1 1/2 gallons or 24 8-ounce servings. Cook's note: Chicken stock might be easier to find than crab base, which is used to make crab stock. To create crab stock, follow directions for how much crab base to add to hot water. Because crab base can be salty, don't add any salt to the finished bisque before tasting it. Courtesy of Leiters' Fine Catering; recipe by president and co-owner Dave Leiter and chef Brandon Coldsmith Contributed to the FareShare Gazette by Art; 8 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 14g Fat (66.1% calories from fat); 4g Protein; 13g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Cranberry Muffins Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups unbleached flour -- sifted 3/4 teaspoon baking soda 1 large egg -- slightly beaten 1/4 cup vegetable oil 1/2 cup sugar 1/4 cup sugar 1/4 teaspoon salt 3/4 cup buttermilk -- or sour milk 1 cup chopped raw cranberries Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, buttermilk or sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Yield : 4+ servings. Contributed to the FareShare Gazette by Joan; 30 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 15g Fat (25.7% calories from fat); 10g Protein; 89g Carbohydrate; 0g Dietary Fiber; 55mg Cholesterol; 435mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Cranberry-Apple Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 cup brown sugar 3/4 cup sugar 1 egg 1/4 cup milk 2 cups flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon grated orange rind 1 1/2 cups apples -- pared, chopped 1 cup cranberries -- chopped Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. Drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F. Don't store these in a cookie jar, they will get too mushy. Yields 4 dozen. Contributed to the FareShare Gazette by Joan; 31 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (29.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Creamy Herbed Potatoes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 28 ounces frozen loose-pack diced hash brown potatoes with onion and peppers -- thawed 10 3/4 ounces condensed cream of chicken soup -- (1 can) 8 ounces cream cheese -- cut into cubes 2 teaspoons dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper Lightly coat a 3 1/2- to 4-quart slow cooker with nonstick cooking spray; set aside. In a large bowl, stir together potatoes, cream of chicken soup, cream cheese, Italian seasoning, salt and pepper. Spoon into prepared slow cooker. Cover and cook on Low heat setting for 5-6 hours. Stir before serving. Makes 8 side-dish servings. Source : "Better Homes and Gardens Biggest Book of Easy Canned Soup Recipes, pg. 304" S(Mc Formatting by): "Bobbie" Copyright : "(c) 2004 Meredith Corporation, ISBN: 0-696-22087-3" Yield : "8 side-dish servings" T(Cooking Time): "5:00" NOTES : If you like creamy potatoes but don't particularly enjoy making a cream sauce (or peeling potatoes), this recipe is for you! Because it makes eight servings, it's a great choice to serve with the holiday bird. Bobbie's Note: This was a delicious dish. So easy and I loved that I could make it ahead. Don't overcook as it gets a bit mushy. Contributed to the FareShare Gazette by Bobbie; 4 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 12g Fat (79.6% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 450mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat. * Exported from MasterCook * Crostini with Feta-Chile Spread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large fresh poblano chiles -- * 1 jalapeno chile 4 ounces feta cheese -- (about 1/2 cup) 1/4 cup low-fat sour cream 1 tablespoon finely chopped fresh dill 2 teaspoons fresh lemon juice 18 baguette slices -- (1/2-inch-thick) Extra-virgin olive oil Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining poblano chile. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile. Prepare barbecue (medium-high heat). Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile and serve. Makes 6 servings. Source : Bon Appétit, August 2007. Author: Jamie Purviance. Formatted by Chupa Babi in MC: 08.01.07 * Poblano chiles are often called pasillas. They're available at some supermarkets and at specialty foods stores and Latin markets. Chupa Note: loved the mixture of pepper and feta. Going to try quadrupling the recipe (1 cup feta) and see how it comes out. Would replace the dill with cilantro or mint. Contributed to the FareShare Gazette by Chupa; 8 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 7g Fat (23.0% calories from fat); 10g Protein; 41g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 679mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cucumber, Tomato and Chickpea Salad - 1 pt Recipe By : HeartSmart Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tomatoes -- cored and chopped 1 English cucumber -- chopped 15 1/2 ounces chickpeas -- (1 can) drained and rinsed 2 tablespoons red wine vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon fresh chopped basil -- or to taste In a large bowl, combine the tomatoes, cucumber and chickpeas. In a small bowl or measuring cup combine the red wine vinegar, olive oil, mustard, salt, black pepper and basil; stir with a whisk. Drizzle over tomato mixture, tossing gently to coat. Chill and serve using a slotted spoon. Serves 8. Preparation time: 15 minutes. Total time: 15 minutes. Author : Darlene Zimmerman, MS, RD, for Heart Smart Source : Free Press Test Kitchen. Formatted by Chupa Babi in MC: 08.29.07 Contributed to the FareShare Gazette by Chupa; 14 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 5g Fat (19.6% calories from fat); 11g Protein; 36g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Pork Tenderloins Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork tenderloins -- about 1 pound each 3 tablespoons curry powder -- or a spice rub 1 tablespoon vegetable oil 1 lime wedge Preheat the oven to 375 degrees F. Rub the pork with the curry powder or spice rub. Heat the oil in an oven-safe skillet over medium-high heat. Sear the tenderloins on all sides, about 5-7 minutes. Transfer the skillet to the oven; roast until cooked through (160 degrees on an instant-read thermometer), about 19 minutes. Let pork rest 5 minutes. Slice, squeeze lime juice over slices. Serves 6. Preparation time: 10 minutes. Total time: 40 minutes. If you have time, let the meat sit in the refrigerator for 30 minutes to two hours to absorb more flavor. Source : Chicago Tribune. Formatted by Chupa Babi in MC: 08.29.07 Contributed to the FareShare Gazette by Chupa; 21 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 3g Fat (70.6% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat. |
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