Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- February 2008 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cafe Pasqual's Flan de Coco - New Mexico

Caribbean Sun-Of-A Beach Hot Pepper Sauce

Chinese Fried Rice (Chow Fan)

Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce

Clementine Salsa

Cold Fruit Pudding

Couscous with Chickpeas and Tomatoes

Creole Hot Pepper Sauce

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List
 
* Exported from MasterCook *

Cafe Pasqual's Flan de Coco - New Mexico

Recipe By : Katherine Kagel Cooking with Cafe Pasqual's
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/2 lemon -- juice of
1/4 cup water
1/2 cup cream of coconut -- (Coco Lopez brand)
1/2 cup sweetened condensed milk
1 3/4 cups whole milk
3/4 cup shredded sweetened coconut
6 large organic eggs
2 teaspoons coconut essence

Preheat the oven to 300F.

Place the sugar, lemon juice and water into a heavy-bottomed saucepan over
low heat. Cook until the sugar mixture is melted, caramelized, and quite
dark in color. Divide the mixture equally among six 6-ounce ramekins.

Place the cream of coconut, sweetened condensed milk, whole milk, shredded
sweetened coconut, eggs and coconut essence into the container of a
blender; process and distribute evenly among the ramekins. Cover each with
a square of aluminum foil. Place the ramekins into a deep-sided pan large
enough to accommodate them. Fill the pan with water to reach halfway up the
sides of each ramekin. Bake for 1 hour. Let cool completely and refrigerate
until ready to serve.

To serve the flan, run a knife all around the edge to loosen the flan from
the ramekin's edge. Hold an individual plate over the top of the ramekin,
then turn and quickly flip both together in one quick motion to release the
flan and its syrup onto the plate. Carefully lift the ramekin and let any
residual syrup flow over the top of the flan.

Serves 6.

Author :  2006, Katherine Kagel Cooking with Cafe Pasqual's: Recipes from
Santa Fe's Renowned Corner Cafe, published by Ten Speed Press
Formatted by Chupa Babi: 12.26.07

Author Note: "Use canned cream of coconut that is used for making pina
coladas, found in most supermarkets. We have added coconut essence that can
be found in little bottles in the spice section of most groceries."

Contributed to the FareShare Gazette by Chupa; 2 February 2008.
www.fareshare.net

---> Don't confuse the canned cream of coconut used for pina coladas with
the other kind of canned coconut milk or coconut cream (usually found in
the ethnic foods section). The kind referred to here is often found on the
supermarket shelves together with drink and cocktail mixes. It is
sweetened. Y'all probably knew that but I thought I'd mention it just in
case. <G> H.



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 297 Calories; 8g Fat (23.4% calories from 
fat); 4g Protein; 54g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 78mg 
Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 3 1/2 Other 
Carbohydrates.
Back to Recipe List

 

* Exported from MasterCook *

Caribbean Sun-Of-A Beach Hot Pepper Sauce

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound red habanera chiles
[seeds and stems removed]
1 white onion -- chopped
2 garlic cloves -- chopped
1/2 cup cider vinegar
1/2 cup lime juice -- (or lemon juice)
2 tablespoons water
1 medium papaya -- boiled until tender
1 tomato -- finely chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 tablespoon dry mustard
1/2 teaspoon turmeric

Combine the chiles, onion, garlic, papaya and tomato in a food processor
and puree (you may have to do this in batches). Remove to a shallow bowl.

Combine the vinegar, lime juice and water in a saucepan and heat until it
reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard and
turmeric. Pour this hot, spiced mixture over the reserved puree and mix
thoroughly. It will last up to eight weeks in the refrigerator.

Notes : if there were a typical eastern Caribbean hot sauce, this might be
it. It has hints of Trinidad, Barbados and even Grenada. To be perfectly
authentic, you should buy or grow the red habaneras so popular in that part
of the Caribbean, called Congo or Bonney peppers.

Contributed to the FareShare Gazette by Jim; 8 February 2008.
www.fareshare.net

---> Wow! That's one heck of a lot of habaneras!!! I strongly recommend
that you move the whole kit and caboodle outdoors, at least while you do
the pureeing, unless you want to wear a self-contained breathing apparatus.
Also, be sure to wear rubber gloves. Even outdoors don't take any deep
breaths and protective eye-wear wouldn't be a bad idea either. Right Doug?
H.



- - - - - - - - - - - - - - - - - - - 
Back to Recipe List


 

* Exported from MasterCook *

Chinese Fried Rice (Chow Fan)

Recipe By : Doug
Serving Size :   Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups two-day old coked rice
[Thai preferred, any good long grain]
4 cups assorted chopped veggies -- see note
1/4 cup chicken stock
2 tablespoons fish sauce
1 tablespoon oyster sauce -- mixed in
the chicken stock
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon Thai red curry paste
2 tablespoons peanut oil -- any oil will do
[peanut is best]
2 eggs

* Note: Assorted veggies should include green or red pepper, celery, yellow
onion, mushrooms, baby bok choy. Or whatever else suits your fancy.

Place oil in hot wok, add curry paste, garlic, ginger and stir fry until
fragrant. Add all veggies and stir fry hard; remember your wok is still
hot, keep 'em moving. Make hole in middle of veggies and add the cold rice,
breaking up the lumps as you stir fry the veggies into the rice. Add a
little hot water, make another hole in the middle and drop in the eggs,
mixing the raw eggs into the rice and veggies. Add the oyster sauce/chicken
stock and keep food moving. Add the fish sauce, sprinkling it evenly over
all and keep mixing. Turn wok off, cover and let sit for a couple of
minutes. To finish, place the chow fan in a serving dish; chop a scallion
(green onion) over it and sprinkle with a good sesame oil over all. Serve.

This is a great fried rice and I hope you enjoy it.

Cheers, old Doug on Vancouver Island, now pushing 83
Serve the soy sauce at the table....NOT in the rice!

Contributed to the FareShare Gazette by Doug; 4 February 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 
Back to Recipe List


 

* Exported from MasterCook *

Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce

Recipe By : Sue Prescott
Serving Size : 12 Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 1/4 cups whipping cream
1 cup chopped pecans -- toasted; optional
2 tablespoons bourbon
Pudding:
1 cup sugar
1/2 cup unsweetened cocoa
6 large eggs
1 quart half and half
1 1/2 tablespoons vanilla extract
1 pound egg bread -- crusts trimmed,
cut into 1-inch pieces; 1 loaf
1 cup chopped pecans -- optional

FOR SAUCE:
Stir sugar and water in heavy large saucepan over medium heat until sugar
dissolves. Mix in corn syrup and lemon juice. Increase heat and boil
without stirring until syrup turns deep amber, brushing down sides of pan
with wet pastry brush and swirling pan occasionally. Remove from heat. Pour
in cream (mixture will bubble up).

Stir over low heat until caramel is melted and smooth. Increase heat; boil
until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead.
Cover and chill. Rewarm before using.)

FOR PUDDING:
Preheat oven to 350F.

Combine sugar and cocoa in a large bowl. Whisk in eggs then half and half
and vanilla. Add bread cubes and pecans. Let stand until bread absorbs some
of custard, stirring occasionally, about 15 minutes.

Transfer mixture to 13x9x2-inch baking dish. Cover with foil. Bake until
set in center, about 45 minutes. Uncover; cool at least 15 minutes.

Serve pudding warm or at room temperature with warm sauce.

NOTES : The pudding is a melding of two recipes I found on line. The sauce
is straight from Bon Appetit, Sep 1995: "The recipe for this bread pudding
was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former
pastry chef, Alison Barshak. She is now the executive chef at Striped Bass
in Philadelphia. "This sauce is great for many things -- ice cream, fruit,
"fondue."
I really like this recipe using 8 cups chocolate yeast bread cubes.

Exported from A Cook's Books - Recipe Management for Macintosh.

Contributed to the FareShare Gazette by Sue; 27 February 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 657 Calories; 37g Fat (50.0% calories from 
fat); 12g Protein; 71g Carbohydrate; 3g Dietary Fiber; 189mg Cholesterol; 274mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 3 
Other Carbohydrates.
Back to Recipe List

 

* Exported from MasterCook *

Clementine Salsa

Recipe By : Vegetarian Times
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 clementines -- peeled and chopped
2 cups chopped very ripe tomatoes
[about 1 1/4 pounds]
1/4 cup chopped white onion
6 tablespoons finely chopped cilantro
1 tablespoon freshly squeezed lime juice -- or more to taste
1/4 teaspoon salt -- or more to taste

Combine all ingredients in bowl and mix to blend.
Taste for seasoning, adding more lime juice or salt if desired. This salsa
is even better the next day.

Serves 8. Makes about 2 cups.
15 minutes to make.

From "Vegetarian Times". Formatted by Chupa Babi: 12.10.07

People who love salsa will find this version irresistible. Try it with your
favorite tortilla chips, on sandwiches or simply on a bed of crisp lettuce
as a side salad. It's light, clean and exceptionally refreshing. Use cherry
tomatoes if regular ones aren't in season.

Chupa Note: 1 teaspoon red pepper flakes gives it some zing.

Contributed to the FareShare Gazette by Chupa; 10 February 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 67mg 
Sodium. Exchanges: .
Back to Recipe List
 

* Exported from MasterCook *

Cold Fruit Pudding

Recipe By :The New Cook Book; 1905
Serving Size :   Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stewed fruit
Bread
Butter
Cream -- for serving

Hot stewed fruit poured over layers of bread and butter in a mould; when
cold serve with cream.

From The New Cook Book; a volume of tried, tested and proven recipes by The
Ladies of Toronto and other cities and towns. Edited by Grace E. Denison
(Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto.
Entered according to Act of the Parliament of Canada, in the year one
thousand nine hundred and five, by Dan A. Rose, at the Department of
Agriculture.

Hallie's Notes;

This cook book belonged to my Great Grandmother.
MC format by Hallie. Untried.

Another old recipe that can be made in the winter when fresh fruits are
either expensive or unavailable. The term 'stewed' is misleading as fruits,
fresh or dried, should not be boiled but poached by dropping them into
boiling water, immediately reducing the heat to the barest simmer and
cooking until tender; sugar may be added to taste. I haven't made this
recipe but I have eaten puddings made this way (more moons ago than I care
to count).

Contributed to the FareShare Gazette by Hallie; 26 February 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 
Back to Recipe List

 

* Exported from MasterCook *

Couscous with Chickpeas and Tomatoes

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups vegetable broth
1 ounce olive oil
1 cup couscous
1 tomato -- seeded and diced
1/2 cup drained chickpeas
1/4 cup raisins
1/4 teaspoon cinnamon
1/4 teaspoon dried basil
1/4 teaspoon dried thyme

Bring broth to a boil and add couscous. Reduce heat to low and cover and
simmer 5 minutes. Stir in remainder of ingredients and place in a oven
casserole dish. Bake covered in a 350F. oven about 15 minutes or well
heated.

May also be prepared on stovetop by cooking in pot until well heated and
couscous tender.

Contributed to the FareShare Gazette by Joan; 7 February 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 
Back to Recipe List

 

* Exported from MasterCook *

Creole Hot Pepper Sauce

Recipe By : Foods a la Louisiane by Louisiana Farm Bureau Women
Serving Size :   Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 quarts vinegar
5 quarts hot red peppers -- washed
3 pounds onion -- peeled, quartered
3 whole garlic buds -- peeled, chopped
1/2 cup sugar
1/2 cup salt
2 tablespoons pepper
1 1/2 tablespoons lemon juice -- (optional)

Combine 4 quarts vinegar, peppers, onions and garlic in a large Dutch oven;
bring to a boil. Cook over low heat until vegetables are tender, about 1
hour. Drain vegetables, reserving liquid. Place vegetables in blender;
blend until chopped. Press vegetables through a rice strainer and discard
seeds.

Combine pureed vegetables, reserved vegetable liquid and remaining
ingredients in a large Dutch oven. Cook until thickened over medium heat.
Let mixture simmer 30 minutes.

Quickly pour into sterilized jars, leaving 1/8-inch headspace. Cover at
once with metal lids and screw metal band tight. Process in boiling water
bath for 10 minutes. ~Mrs. Floyd Zaunbrecher, Vermilion Parish (Gueydan)

From Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham

Contributed to the FareShare Gazette by Jim; 9 February 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 
Back to Recipe List
 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!