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FareShare Gazette Recipes -- January 2008 - B's
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* Exported from MasterCook * Black Bean and Chorizo Empanada Recipe By : Bob Hamilton, chef at New Deli Grill Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 1/2 cups lukewarm water 1 teaspoon salt 1 teaspoon dry yeast 1 tablespoon sugar 1/4 cup lard -- or shortening 4 cups flour Filling: 4 cups canned black beans -- washed 1 cup diced celery 1/2 cup diced bell pepper -- red or green 1/4 cup diced celery 1 tablespoon chopped garlic 1 pound chorizo -- skinned 1 tablespoon cumin 2 tablespoons chili powder 1/4 cup chopped cilantro 1 jalapeno pepper -- minced (optional) Salt and pepper to taste DOUGH Dissolve yeast in water. Cut lard into flour and other dry ingredients. Add water-yeast mixture and knead well, until dough will spring back when pressed. Roll out mixture until thin and cut with a biscuit cutter (a 4-inch round recommended). Place a small amount of filling in center of pastry and fold. Seal with a fork. Fry in hot grease or bake in a 400-degree oven until golden brown. FILLING Saute vegetables in small amount of oil until tender. Brown chorizo and add to beans along with vegetable mixture. Add seasonings and cilantro and mix well. Adjust salt and pepper (a mixture of white, black and red pepper recommended.) Makes 16 servings. Author : Bob Hamilton, chef at New Deli Grill, Jackson, Miss. Formatted by Chupa Babi: 12.10.07 Contributed to the FareShare Gazette by Chupa; 14 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 337 Calories; 15g Fat (41.0% calories from fat); 14g Protein; 35g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 703mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bread Machine English Muffins Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 teaspoon salt 3 tablespoons sugar 1 cup milk or 3 tablespoons powdered buttermilk 1/4 cup water or 1 1/4 cups water if using powered buttermilk 1 teaspoon vinegar 1 tablespoon starter -- (optional) 1 cup raisins [I like lots of raisins] 2 1/2 teaspoons yeast Put in machine on dough; at the beep pour out on to a corn meal sprinkled board. Roll out and use a empty tuna can to cut them up. Sprinkle a baking pan with more cornmeal and lay the side that has no corn meal on it. I rolled it about 1/4- to 1/2-inch thick. The second time you roll out the dough corn meal is going to be all over but they still turn out great. Cover and let them rise for 45 minutes they will not be that high; they will puff up more when you cook them. Put about 4 to 5 in a pan sprayed with Pam that has been heated on medium-low heat. My electric stove was right in the middle of medium and low. Cook 10 to 15 minutes on each side till brown (I cooked them 15 minutes). Let cool on wire rack then bag them up. This makes about 18 muffins. Contributed to the FareShare Gazette by Jim; 15 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 1g Fat (5.4% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 127mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bunuelos a la Veracruzana - Mexican Recipe By : The Taste of Mexico by Patricia Quintana Serving Size : 24 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For fritters: 2 cups water 3 tablespoons butter 1 teaspoon salt 2 teaspoons sugar 1 tablespoon crumbled stick cinnamon 1 teaspoon anise seed 2 1/4 cups flour 6 medium eggs 2 cups corn oil -- or sunflower oil 2 cups Crisco For syrup: 3 cups dark brown sugar 1 1/2 quarts water 4 cinnamon sticks -- each 6 inches long 1 tablespoon anise seed For garnish: Ground cinnamon To prepare fritters: Combine water, butter, salt, sugar, cinnamon and anise in a saucepan. Bring to a boil. Boil for 8 minutes. Add flour all at once. Beat with a spoon until ingredients are well mixed. Simmer until mixture separates from sides of saucepan. Remove from heat and cool for 3 hours. Add eggs one by one, beating by hand or with an electric mixer after each addition. Measure 2 to 3 tablespoons of dough. With greased hands, form a strip and shape into a doughnut 4 inches in diameter, making sure the center hole is large. Heat oil and Crisco in a deep frying pan. Test temperature with a piece of batter. Oil is ready when batter sizzles. Reduce heat and fry fritters for about 3 to 4 minutes on each side, or until golden. Remove from oil and drain on paper towels. Keep warm until serving time. To prepare the syrup: Combine sugar, water, cinnamon and anise in a saucepan. Simmer until syrup thickens slightly, about 40 minutes. To serve: Place hot fritters in individual bowls in hot syrup. Or soak fritters in syrup for 1 or 2 minutes before serving. Garnish with cinnamon. Makes 24 fritters. Author : "The Taste of Mexico" by Patricia Quintana. Formatted by Chupa Babi: 12.10.07 In Veracruz, along the Gulf Coast of Mexico, fritters are a popular snack. Contributed to the FareShare Gazette by Chupa; 7 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 21g Fat (53.6% calories from fat); 3g Protein; 38g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 135mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Buttermilk Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart skim milk -- (70-80 degrees F.) 1/2 cup cultured buttermilk -- (room temperature) 1/8 teaspoon salt Mix ingredients; stir well and cover; let stand at 70 degrees F. until clabbered (thickened and clotted). Stir until smooth. Refrigerate. In recipes calling for sour milk, you may substitute this. Contributed to the FareShare Gazette by Jim; 8 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Blue Cheese Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 3 tablespoons powdered buttermilk 2 cups bread flour 1/2 teaspoon salt 2 teaspoons sugar 1/2 cup crumbled blue cheese 1 tablespoon butter 1/4 cup chopped parsley 1 1/2 teaspoons yeast Place all ingredients in machine and push START! Contributed to the FareShare Gazette by Jim; 11 January 2008. www.fareshare.net ---> I assume you use the 'white bread' setting, Jim? H. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Cheese Bread (ABM) 1 Recipe By : Loafing It by DAK Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For One 1 1/2-pound Loaf** 1 package yeast 3 cups bread flour 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon sugar 1 cup buttermilk -- room temperature 1/4 cup warm water 1 cup grated sharp cheddar cheese Pour in all ingredients in the order listed. Select white bread and push start. From Loafing It by DAK. Contributed to the FareShare Gazette by Jim; 19 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Cheese Bread for Automatic Bread Machines Recipe By : Serving Size : Preparation Time :5:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope yeast 3 cup bread flour -- * see note 1 teaspoon double-acting baking powder 1 tablespoon sugar 1 cup buttermilk 1/4 cup warm water 1 cup shredded cheddar cheese -- ** see note * Use 1/4 cup oats and 1/4 cup cornmeal for 1/2 cup of the flour if preferred. ** Other cheese can be substituted. Some cheeses have more moisture content than others -- keep this in mind. Use this recipe for a 1 1/2 pound loaf of bread baked in an automatic bread maker. Put ingredients into bread maker in order as directed by your ABM instructions, taking care to place the yeast in appropriate order. Select White Bread option. Notes : automatic bread machines are real time savers that let you enjoy homemade yeast breads. Contributor : Jo Anne Merrill Preparation Time: 5:00 Contributed to the FareShare Gazette by Jim; 16 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2109 Calories; 47g Fat (20.2% calories from fat); 88g Protein; 328g Carbohydrate; 3g Dietary Fiber; 127mg Cholesterol; 1459mg Sodium. Exchanges: 20 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Buttermilk Chicken Thighs Recipe By : Hallie Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken thighs 1 cup buttermilk -- (approximately) 1 tablespoon Greek seasoning Flour 1 cup oat bran -- (approximately) A little coarse salt Cut each chicken thigh into two pieces. You can do this either by cutting along the bone (leaving one piece with the bone and one piece without) or you can debone the thighs before cutting them. I left the bone in as I think it does add something to the flavour and some people like to chew on the bones. Put the meat into a deep bowl or a plastic bag that has a good sealing system; pour in enough buttermilk to cover and add the Greek seasoning. If you use the bowl method mix everything around so that the spices are evenly distributed and each piece of chicken is thoroughly coated. Set this aside for a few minutes if you are doing this just before cooking or place in the refrigerator until you are ready to use it. When ready to cook the chicken set the oven to 350F (180C). Place a piece of baking parchment on the bottom of a shallow baking pan. I did it this way as I find it does work better than just coating the pan with oil but if you don't have the parchment use whatever method suits you. Have two plates ready. Put some flour on one and the oat bran on the other. I had some seasoned flour on hand so I used that but the seasoning is optional since you have seasoned the buttermilk. I also put some plastic wrap on the plate before I put the flour on it as it makes for quicker cleanup. I didn't do what I normally do when coating chicken pieces in flour, which is dump the whole lot into a plastic bag and give it a good shake, because I only wanted a very light coating of flour. Now that you are ready to go, quickly and lightly coat each piece of chicken in the flour then press it on to the oat bran firmly enough that a fair bit of the bran sticks, then place on the baking sheet. Sprinkle a few grains of coarse salt on each piece of chicken. Bake for approximately 30 minutes (my oven) or until starting to get brown and crusty and the chicken is done. I served this with boiled potatoes and steamed broccoli. Makes enough to serve 4 polite people. <G> I used Greek seasoning but you could easily substitute other spices, such as a mixture of curry spices or Italian herbs, here MC format by Hallie. Rated "very good and do it again" by Buddy. Contributed to the FareShare Gazette by Hallie; 3 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 24g Fat (52.1% calories from fat); 30g Protein; 18g Carbohydrate; 4g Dietary Fiber; 121mg Cholesterol; 172mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Buttermilk Doughnuts Recipe By : Serving Size : Preparation Time :5:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/4 teaspoon salt 1/2 cup sugar 1/4 teaspoon ground ginger 1/2 cup buttermilk 1/2 teaspoon mace 1/2 teaspoon vanilla 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda GLAZE: 1/2 cup powdered sugar -- sifted 1 tablespoon whole milk -- warm Beat the egg until light and foamy in a medium sized bowl. Beat in the sugar. Add the buttermilk and vanilla. Mix in the flour, baking powder, baking soda, salt, ginger and mace. Chill for 1 hour. Preheat the deep fryer. Prepare the glaze by combining the ingredients and blending until smooth. Pat out the dough to a 3/4-inch thickness on a lightly floured board. Cut using a floured doughnut cutter. Carefully drop into the hot oil in the deep fryer. Fry until golden brown (2 to 2 1/2 minutes). Drain. Dip the top of the warm doughnuts into the glaze. Place glazed side up on a rack. Yields 8 doughnuts. From (Joel Ehrlich) Contributed to the FareShare Gazette by Jim; 17 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1679 Calories; 9g Fat (5.0% calories from fat); 37g Protein; 360g Carbohydrate; 7g Dietary Fiber; 218mg Cholesterol; 1792mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 11 Other Carbohydrates. * Exported from MasterCook * Buttermilk Pancakes (Use Egg Beaters) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Egg Beaters(r) -- or real eggs 3 cups all-purpose flour 3 cups buttermilk 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 1/4 cup melted butter Beat eggs; add buttermilk. Sift flour, soda, baking powder, salt and sugar together, blending well. Add to egg mix; add melted butter; mix well. Drop by spoonfuls onto lightly greased griddle and brown on both sides, cooking until done (griddle should be medium-high heat). Hint : To make buttermilk; add 1 tablespoon lemon juice (ReaLemon Brand) per cup of milk. Contributed to the FareShare Gazette by Jim; 12 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 9g Fat (23.4% calories from fat); 11g Protein; 58g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 935mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Buttermilk Pound Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 3/8 teaspoon salt 1 egg 2 egg whites 1/2 cup low-fat buttermilk 1 1/4 teaspoons vanilla 1/4 cup margarine -- (solid type) 1 tablespoon unsalted butter 1 cup sugar 1. Have all ingredients at room temperature (70F). Adjust oven racks to divide oven in thirds; preheat oven to 325F. Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray. 2. In small bowl, whisk together flour, baking powder, baking soda and salt; sift together and set aside. 3. In small bowl, whisk together egg and egg whites; set aside. 4. In small bowl, combine buttermilk and vanilla; set aside. 5. Cut margarine and butter into 1/4-inch chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute. Add sugar gradually, beating constantly, until smooth, about 3 minutes. Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes. On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl. On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl. On low speed, beat in half of the remaining flour mixture. On medium-high speed, beat in the rest of the buttermilk mixture, scarping sides of bowl. On low speed, beat in the remaining flour mixture until well combined (batter may look curdled). Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan or 65-70 minutes for loaf pan. 6. Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely. Cut into 12 slices. Contributed to the FareShare Gazette by Jim; 8 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 5g Fat (28.1% calories from fat); 3g Protein; 28g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 163mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Buttermilk Pumpernickel Recipe By : The Best Bread Machine Cookbook Ever Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 teaspoons active dry yeast 2 1/4 cups bread flour 1 cup rye flour -- plus 2 tablespoons rye flour 1 1/2 tablespoons brown sugar 1 1/2 teaspoons salt 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons caramel coloring 1/3 cup buttermilk 1 cup water -- plus 2 tablespoons water Add all ingredients in the order suggested by your ABM manual and process on the basic bread cycle according to the manufacturer's directions. The Best Bread Machine Cookbook Ever Contributed to the FareShare Gazette by Jim; 20 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1805 Calories; 29g Fat (14.3% calories from fat); 53g Protein; 332g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 3310mg Sodium. Exchanges: 21 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Buttermilk Sherbet Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups buttermilk 1 1/2 cups corn syrup 1/2 cup lemon juice 1/2 cup sugar Zest of 4 lemons, grated Zest strips for garnish In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet garnished with strips of zest. Makes about 1 1/2 quarts. A 1968 Gourmet magazine favorite. Contributed to the FareShare Gazette by Jim; 13 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk-Oatmeal Waffles Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten 2 cups buttermilk 1 cup quick-cooking oats 1 tablespoon molasses 1 tablespoon vegetable oil 1 cup whole wheat flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder Milk -- optional In a large bowl, mix eggs and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, salt, baking soda and baking powder; stir into the egg mixture. If batter becomes too thick, thin with a little milk. Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake according to directions. Contributed to the FareShare Gazette by Jim; 14 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 7g Fat (24.9% calories from fat); 12g Protein; 36g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 697mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Buttermilk-Spinach Spaetzle Recipe By : Bon Appetit December 1995 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons well-drained thawed chopped frozen spinach 1 2/3 cups buttermilk 1/3 cup olive oil 1 large egg 1 large egg yolk 3 cups all purpose flour 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 cup butter -- (1/2 stick) Squeeze out as much liquid as possible from spinach. Place spinach in blender. Add buttermilk, oil, egg and yolk; blend well. Sift flour, salt and nutmeg into large bowl. Gradually add buttermilk mixture; stir until thick and sticky batter forms. Working in batches, drop batter by rounded 1/2 teaspoonfuls into large pot of boiling salted water, dipping teaspoon into boiling water between spoonfuls. Boil until cooked through, about 10 minutes. Using slotted spoon, transfer spaetzle to colander and drain well. Can be made 1 day ahead. Cover and chill. Melt butter in heavy large skillet over medium heat. Add spaetzle and stir until coated with butter and heated through, about 5 minutes. Season with salt and pepper. Transfer to platter; serve. Serves 6. Bon Appetit December 1995 Contributed to the FareShare Gazette by Jim; 18 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 22g Fat (87.1% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 518mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 4 Fat. |
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