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FareShare Gazette Recipes -- February 2008 - S's
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* Exported from MasterCook * Salmon Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces canned salmon -- (2 cans) 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped Kosher dill pickles 4 hard boiled eggs -- chopped 2/3 cup salad dressing 4 tablespoons pickle liquid Drain and flake salmon; remove any skin and bones. Add remaining ingredients. Dilute salad dressing with pickle liquid and add to salmon. Mix thoroughly. A teaspoon of herb seasoning may be added, if desired. Art's Notes: Made on February 25, 2008. I added a little dried basil and a pinch of salt. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 29 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 4g Fat (39.1% calories from fat); 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 393mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable. Back to Recipe List * Exported from MasterCook * Sausage and Bacon Stuffed Pork Loin Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork loin roast -- approximately 1 1/2 cups panko bread crumbs 1 cup sweet onion -- diced 1 apple -- peeled and diced 1 large bag frozen spinach leaves -- thawed and drained 1/2 pound spicy sausage 1/2 pound smoked bacon -- cut up and fried brown 2 eggs -- lightly beaten 3 tablespoons brown sugar 1 teaspoon cumin Preheat oven to 450F. Butterfly the roast. I trimmed excess fat off of the roast which was about one third of a whole pork loin. I made one cut about an inch from the top, stopping about an inch from the end. I folded that piece back and then made another cut back through the thicker piece, folding it back. This resulted in a piece of pork about an inch thick and about 18-20 inches long. (See my rough sketch and directions at: CUT THE PORK ) I then pounded the pork with a meat mallet evening out the piece to about 1/2-inch thick all over. Sprinkle about half of the panko bread crumbs over the pork slab and combine the rest of the panko with the onion, apple, spinach, sausage, and bacon. Mix thoroughly and then stir in the beaten eggs. Spread the stuffing mixture over the pork slab up to about 1/2-inch from the edges and about 1/2-inch deep (roughly). Carefully roll the pork slab up, as you would a jelly roll cake. Tie rolled roast with string in 4 places around the roast and once around the long way. Combine the brown sugar and cumin and rub it over the top and sides of the rolled pork roast. Place the rolled roast in a heavy baking pan or dish. Add about 1/2 inch of water to the pan and bake at 450F for about 30 minutes. Check the water (do not let the pan cook dry) and reduce the temperature to 375F. Continue cooking until the internal temperature reaches 165F, about another 1 1/2 hours. Check the water lever occasionally during this period. If the meat begins to brown too much, cover with foil until done. Remove from pan to a cutting board and let rest for about 10 minutes. Slice carefully and arrange pieces on a serving platter. Serve at once. NOTES : I made and served this on January 29, 2008. Everyone in the family enjoyed it. S(Formatted in MC by): "Art Guyer" Contributed to the FareShare Gazette by Art; 1 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 1g Fat (24.3% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sesame Sumac Pesto - Middle Eastern Recipe By : The Spice House Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons powdered sumac 1 tablespoon lemon thyme 1 tablespoon Mediterranean thyme 2 tablespoons oregano 1/3 cup toasted sesame seeds 1 teaspoon salt 2 teaspoons sugar 2 teaspoons granulated garlic powder 1/2 cup grated parmesan cheese 1/2 teaspoon freshly ground black pepper 1 cup olive oil 2 tablespoons tahini Mix all the ingredients in a bowl and blend until well incorporated. Place in a mortar and grind twenty to thirty times (or pulse in food processor). Refrigerate for 4 hours or overnight to allow flavors to blend. Makes 2 cups. Source : The Spice House. Formatted by Chupa Babi: 12.18.07 This Middle-Eastern version of pesto is quick to whip up. Contributed to the FareShare Gazette by Chupa; 21 February 2008. www.fareshare.net Hallie's Note: ---> The sumac called for in this recipe is the dried fruits of Rhus coriaria which are sour and astringent. Another well-known, to some at least, member of this family is R. radicans (aka poison ivy); fortunately most of the others in this family do not contain the toxins that cause so much misery. H. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sicilian Tomato Spread Recipe By : The Art of Eating In, California Culinary Academy Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tomato paste 1 teaspoon red wine vinegar 1 tablespoon olive oil 1/2 teaspoon chopped fresh thyme 1 large garlic clove -- minced Combine all ingredients thoroughly. Pack into a small crock. Serve immediately or cover with a thin film of olive oil and refrigerate for up to a week. Yields 1/2 cup. Source : "The Art of Eating In", California Culinary Academy Contributed to the FareShare Gazette by Joan; 21 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Slow Cooker Arroz non Pollo - 11 pts Recipe By : Fresh from the Vegetarian Slow Cooker by Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium yellow onion -- chopped 1 small carrot -- chopped 2 cloves garlic -- chopped 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/8 teaspoon saffron threads 14 1/2 ounces diced tomatoes -- with their juices 3 cups vegetable stock 1 small red bell pepper -- seeded and chopped 8 ounces green beans -- ends trimmed and cut into 1-inch lengths 1 1/2 cups cooked chickpeas or one 15.5-ounce can -- drained and rinsed Salt and freshly ground pepper to taste 1 cup converted rice -- or Valencia rice 3/4 cup salsa -- of your choice 1/2 cup frozen peas -- thawed 1/3 cup sliced pimiento-stuffed green olives -- drained Heat the oil in a large skillet over medium heat. Add the onion and carrot; cover and cook until softened, about 5 minutes. Stir in the garlic, oregano, cumin and saffron; cook for 2 minutes longer. Transfer the vegetable mixture to a lightly oiled 4- to 6-quart slow cooker. Add the tomatoes, stock, bell pepper, green beans and chickpeas; season with salt and pepper; cover and cook on Low for 6 to 8 hours. About an hour before the end of cooking time, stir in the rice; cover and cook on Low until tender. About 10 minutes before serving, stir in the salsa, peas and olives; cover. Taste to adjust the seasonings before serving. Serves 4. Description : "11 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Copyright : "2004" NOTES : Low for 6 to 8 hours (rice added during last hour of cooking). 4 to 6 quart cookers. Slow cooking helps to deepen and enrich the flavors of this vegetarian version of arroz con pollo that tastes like the Spanish classic but made with chickpeas instead of chicken. If you want to make this recipe with regular white or brown rice, cook the rice separately and add to the slow cooker near the end of the cooking time. You will also need to reduce the amount of stock in the recipe by one cup. Turmeric may be substituted for the saffron to add color. Contributed to the FareShare Gazette by Chupa; 6 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 517 Calories; 9g Fat (14.6% calories from fat); 18g Protein; 95g Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol; 1475mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Chicken and Ham Brunswick Stew Recipe By : Better Homes and Gardens Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium onions -- cut into thin wedges 2 pounds meaty chicken pieces, skinned 1 1/2 cups diced cooked ham -- (8 ounces) 14 1/2 ounces canned diced tomatoes 14 ounces chicken broth -- (1 can) 4 garlic cloves -- minced 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon dried thyme -- crushed 1/4 teaspoon pepper 1/4 teaspoon bottled hot pepper sauce 10 ounces frozen sliced okra -- (2 cups) 1 cup frozen baby lima beans 1 cup frozen whole kernel corn In a 3 1/2- to 4-quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper and hot pepper sauce; pour over chicken and ham. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to crockery cooker; discard bones. Add okra, lima beans and corn to crockery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. 6 servings. Prep Time: 20 minutes. Cooking time: 8 3/4 to 10 3/4 hours on low or 4 3/4 to 5 3/4 hours on high. Source : Better Homes and Gardens. Formatted by Chupa Babi: 12.22.07 Early Virginia settlers made this hearty stew with squirrel meat. Our updated version simmers all day in your crockery cooker and features chicken and ham. Contributed to the FareShare Gazette by Chupa; 24 February 2008. www.fareshare.net Back to Recipe List - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 1g Fat (6.5% calories from fat); 6g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 486mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Slow Cooker Enchilada Casserole (CL) - 8 pts Recipe By : Cooking Light, October 2004 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons diced green chiles -- divided 1/2 cup salsa 1/4 cup chopped green onions 1/4 cup chopped fresh cilantro 15 ounces canned black beans -- (1 can) rinsed and drained 1 can corn with red and green peppers -- (11-ounce) drained 10 ounces enchilada sauce -- (1 can) 1/2 cup egg substitute 1 package corn muffin mix -- (8 1/2-ounce) 2 tablespoons bottled roasted red bell peppers -- chopped 1 1/2 cups shredded reduced-fat Mexican blend cheese or cheddar cheese -- (6 ounces) 6 tablespoons low-fat sour cream 1 1/2 teaspoons thinly sliced fresh cilantro 1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours. 2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done. 3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro. Yields 6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream and 1/4 teaspoon cilantro) Description : "8 pts" S(Formatted by Chupa Babi): "08.24.07" Contributed to the FareShare Gazette by Chupa; 8 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 11g Fat (35.5% calories from fat); 10g Protein; 36g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 773mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slow Cooker Hearty Bean and Vegetable Stew Recipe By : Dr. Dean Ornish's Program Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beans -- assorted, dry 2 cups vegetable juice 1/2 cup dry white wine 1/3 cup soy sauce 1/3 cup apple juice -- or pineapple juice or vegetable stock or water 1/2 cup diced celery 1/2 cup diced parsnips 1/2 cup diced carrots 1/2 cup diced mushrooms 1 onion -- diced 1 teaspoon dried basil 1 teaspoon dried parsley 1 bay leaf 3 garlic cloves -- minced 1 teaspoon ground black pepper 1 cup rice -- or pasta, cooked Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. Number of Servings: 12 Description : "4 pts" S(Formatted by Chupa Babi): "" Copyright : "Elisabeth Freeman" NOTES : Time: High for 2 hours, Low for 5-6 hours. For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas. Chupa Note: a little heat: red pepper flakes the last hour or chile garlic paste or hot sauce when you put the veggies in. Multi-colored bell peppers add color and fiber. Contributed to the FareShare Gazette by Chupa; 18 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 1g Fat (2.9% calories from fat); 11g Protein; 41g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 618mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Spinach, Chicken and Wild Rice Soup Recipe By : Better Homes and Gardens Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 14 ounces reduced-sodium chicken broth 10 3/4 ounces condensed cream of chicken soup [reduced-fat and reduced-sodium] 2/3 cup uncooked wild rice -- rinsed and drained 1/2 teaspoon dried thyme -- crushed 1/4 teaspoon ground black pepper 3 cups chopped cooked chicken -- or turkey [about 1 pound] 2 cups shredded fresh spinach 1. In a 3 1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme and pepper. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. 3. To serve, stir in chicken and spinach. Makes six 1 1/2-cup servings. Source : Better Homes and Gardens. Formatted by Chupa Babi: 12.22.07 Chicken or turkey works for this hearty soup complete with vegetables and starch. To round out into a full meal, bake up a can of refrigerated biscuits and serve a crisp green salad tossed with citrus slices and your favorite vinaigrette. Contributed to the FareShare Gazette by Chupa; 5 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 3g Fat (53.4% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 411mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sour and Garlic Chicken Recipe By : Sue Prescott Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons flour -- may need more 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon chili powder salt and pepper -- to taste 4 tablespoons olive oil -- divided 1 1/2 pounds chicken thighs -- skinned; 8 pieces 2 medium yellow onions -- julienned 2 Anaheim chiles -- seeded and julienned 1/2 cup minced garlic -- (about) [use a food processor to mince it up] 8 ounces beer -- 2/3 of a bottle or can 8 ounces chicken broth 1/2 cup red wine vinegar 3 tablespoons sliced green onions -- for garnish Combine the flour, oregano, paprika, chili powder and salt and pepper in a shallow bowl or pan. Dredge the chicken thighs in the combination. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the chicken and brown. Remove chicken and keep warm. Add remaining olive oil to pan; add onions and chiles and sauté until translucent, about 3 minutes. Add garlic and sauté an additional minute. Add beer, broth and vinegar to pan and bring to a boil. Return chicken to pan and let simmer about 10 minutes. Place all on serving dish and garnish with green onions. NOTES. I found a recipe using these flavors and tried it. Great taste but it was such a pain to make - too many steps. I made up this recipe to include all the tastes in that recipe but easier to make. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 28 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 505 Calories; 35g Fat (63.3% calories from fat); 27g Protein; 18g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 5 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spicy Baked Shrimp with Panko Recipe By : Cook's County, Modified by Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons butter 6 garlic cloves -- minced 2 tablespoons lemon juice -- plus 1 whole lemon -- quartered 1 tablespoon hot pepper sauce Table salt and ground black pepper 3 pounds jumbo shrimp -- peeled and deveined 1 tablespoon paprika 1/4 teaspoon cayenne pepper 1 tablespoon Dijon mustard 2 cups bread crumbs -- panko 2 tablespoons chopped fresh parsley 1. Adjust oven rack to middle position and heat oven to 500 degrees F. Coat 3 large baking sheets with cooking spray. 2. Melt butter in small saucepan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add lemon juice and hot sauce and season with salt and pepper. Remove from heat. 3. Place shrimp in a large bowl. Combine paprika, cayenne, 1/4 teaspoon salt and 1/8 teaspoon pepper together; sprinkle over shrimp. Add mustard and 3 tablespoons butter mixture. Mix thoroughly to coat shrimp. Place bread crumbs in shallow bowl. 4. Dip one side of each shrimp in bread crumbs, pressing to adhere crumbs. Place shrimp breaded side up on baking sheet, spacing them slightly apart. Spray shrimp with cooking spray and bake until just cooked through and bread crumbs are golden and crisp, 8 to 9 minutes. Rewarm butter mixture and stir in parsley. Serve shrimp with butter mixture and lemon wedges. Source : "Cook's County, Modified by Art Guyer" NOTES : Panko is the Japanese version of bread crumbs; they tend to be lighter, crispier and crunchier than Western bread crumbs. They are excellent for breadings and make an excellent filler in things like crab cakes. Many Asian specialty stores carry panko and panko are also available in some conventional grocery stores, especially those in urban areas. Several things set panko aside from regular bread crumbs. The first thing is the coarse grind, which creates bread crumbs which are more like flakes than crumbs. The flakes have a large surface area, which absorbs seasoning well. They tend to stay crispy longer than regular bread crumbs and they also absorb less grease. In Asian cuisine, panko is often used to create a lacy outer layer of breading. The flaky structure of panko ensures that the crumbs do not compress but instead form a layer of airy breading on the exterior of fried foods. Grease drains readily from foods dredged in panko, making the resulting food taste less heavy and oily than it might otherwise. Seafood, in particular, fares very well with a coating of panko. The flake like structure also makes panko a great choice for a crispy topping on casseroles, lasagnas and similar foods. The panko crumbs can be lightly sprinkled on top, along with melted butter. As the panko roasts in the oven, it will become crispy and richly flavorful from the butter and the seasonings in the food. Baked foods can also be tossed in panko for a crunchy outer layer which helps them retain moisture. There are two forms of panko. White panko is made from crustless bread, while tan panko is made with the entire loaf. Both types are usually sold plain and panko can in fact be rather bland. However, the crumbs absorb flavor readily, making them an extremely versatile ingredient. Some companies also make seasoned panko with popular Asian spices. When a recipe calls for bread crumbs, panko crumbs can be substituted for a more light, airy feel. Just like regular bread crumbs, panko can be mixed into things like quiche and seafood cakes as a filler, but the crumbs do not make these foods dense and heavy, as regular bread crumbs often do. Breadcrumbs can be used to replace panko in recipes which call for the ingredient but be prepared for a heavier end result. Cracker meal can sometimes be used in place of panko as well. Source - WiseGeek.Com Prepared by Art Guyer on February 7, 2008. Contributed to the FareShare Gazette by Art; 9 February 2008. www.fareshare.net ---> Hallie hint: add a little handful of fine oat bran to the panko to get an even nicer crunchier, toastier taste/texture and a little extra fiber at the same time. (I will now scoot back to my warm place behind the stove.) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 532 Calories; 21g Fat (36.9% calories from fat); 51g Protein; 31g Carbohydrate; 1g Dietary Fiber; 386mg Cholesterol; 897mg Sodium. Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spicy Orange Segments Recipe By : The Book of Preserves; The Australian Women's Weekly Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large seedless oranges -- (2 kg) segmented ** 1 cup cider vinegar 1/2 cup water 2 cinnamon sticks 1/2 teaspoon cloves 1/2 cup orange juice 2 cups sugar Layer orange segments into hot sterilized jars. Combine the remaining ingredients in a non-reactive saucepan; stir over heat, without boiling, until the sugar is dissolved. Bring to the boil, simmer 1 minute, then pour over the orange segments to cover them completely. Seal when cool. Store in the refrigerator. From The Book of Preserves; The Australian Women's Weekly; 1990. MC format by Hallie. Untried. Hallie's note: Use a good quality cider vinegar, one that has at the very least 4% acetic acid. Oranges contain a fair bit of acid and since this recipe also uses sugar I don't think a boiling water bath is as necessary as in some other types of preserves long as you use properly sterilized jars and utensils although if you want to be on the ultra-safe side a short treatment probably wouldn't hurt. ** How to segment an orange. Hold the orange in one hand. With a sharp paring knife cut a slice off the top to expose the flesh. Work around the orange, cutting through the skin and the white pith right down to the flesh until all the peel is removed. Remove each section by cutting right down to the core as close to the membrane as you can, leaving the membrane attached to the core. Contributed to the FareShare Gazette by Hallie; 8 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Spicy Thyme and Garlic Oil Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup extra-virgin olive oil 1/2 teaspoon crushed red pepper 4 garlic cloves -- halved 2 bay leaves -- crumbled 1 thyme sprig -- (4-inch) Combine all ingredients in a small, heavy saucepan. Cook over medium-low heat until thermometer registers 200F. Reduce heat to low; cook 20 minutes (do not allow temperature to rise above 220F). Cool to room temperature. Strain oil mixture through a sieve into a bowl; discard solids. Store in the refrigerator. Note - Store in the refrigerator in a glass container for up to 1 week. Yields 1 cup (serving size: 1 tablespoon). Source : Cooking Light, December 2002. Formatted by Chupa Babi: 12.22.07 Pour the oil into a decorative glass bottle, then package it with a fresh baguette, a small dipping bowl for the oil and some colorful napkins in a beautiful basket for a memorable gift. Be careful not to let the oil temperature rise above 220F; too much heat could ruin the flavor. Contributed to the FareShare Gazette by Chupa; 23 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 14g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sun-Dried Tomato Dip Recipe By : Party Food" by Barbara Kafka Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sun-dried tomatoes -- dry (not in oil) 2 cups water 10 medium garlic cloves -- peeled 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1 1/4 cups olive oil 1/4 cup vegetable oil Microwave Oven Method: Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2-inch oval glass or ceramic dish. Cover tightly with microwave plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well. Re-cover and cook for 8 minutes longer. Prick plastic to release steam. Remove from oven and uncover. Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed. Transfer to a 1 1/2-quart soufflé dish. Pour 3/4 cup of the olive oil and the vegetable oil over the tomato mixture. Cover tightly with microwave plastic wrap and cook for 5 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir and allow to stand until cool. Transfer to the work bowl of a food processor and puree until smooth. Scrape into a large bowl and stir in remaining olive oil if serving immediately. Otherwise, pack in a refrigerator storage container with a tightly fitting lid. The dip will keep as long as a month, so think about making the whole quantity. Stove-Top Method: Cover sun-dried tomatoes with water in nonreactive saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with oil, garlic, oregano and thyme over low heat, covered, for 20 minutes. Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a real breakthrough. At a recent cocktail party, 7 guests demanded the recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil makes them less expensive. Reviving them in the microwave means that you can use a minimum of liquid for optimum intensity of flavor. Then they can be packed up in good quality olive oil (much better than that which comes with them in jars) to use as needed or to turn into this dip, with its rich, mystifying flavor. The dip keeps for weeks in the refrigerator. You will want to have the ubiquitous sliced raw vegetables; fennel does well with this dip. You don't have to use a microwave oven; you can still make this dip even if it is slightly less intense in flavor. The reward is the cooking water. Save it to use for boiling pasta. Cooked either way, this dip makes a delicious pasta sauce. Below are timings for other amounts of sun-dried tomatoes so that you can multiply and divide the recipe as you want. Almost every informal party requires at least one dip. Allow 1/4 cup per guest. At bigger parties, I often supply two or three, spacing them around the room(s) with dippers at each location. Microwave Oven Method For 1/4 Pound Dried Tomatoes: With 1 cup water in a 2 1/2-quart soufflé dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick plastic to release steam; stir; cook, uncovered, 5 minutes. In a low-wattage oven, cook 9 minutes and 9 minutes. For 1/2 Pound Dried Tomatoes: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish, cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage oven, cook 12 minutes and 14 minutes. For 1 Pound Dried Tomatoes: With 4 cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes, then 14 minutes. In a low-wattage oven, cook 20 minutes and 20 minutes. Stove-Top Method Cover sun-dried tomatoes with water in a nonreactive saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe from "Party Food" by Barbara Kafka. Contributed to the FareShare Gazette by Joan; 20 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet Potato Chutney Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large sweet onion -- chopped 4 cups peeled diced sweet potatoes 1/4 cup champagne vinegar 1/4 cup sugar 1/3 cup dried cranberries 3 tablespoons chopped crystallized ginger 4 garlic cloves -- minced 1 tablespoon curry powder 1/2 teaspoon sea salt 3 tablespoons minced fresh mint In large saucepan over medium high heat, place 1 large chopped yellow onion, 4 cups peeled, diced sweet potatoes, 1/4 cup champagne vinegar, 1/4 cup sugar, 1/3 cup dried cranberries, 3 tablespoons chopped crystallized ginger, 4 minced garlic cloves, 1 tablespoon curry powder and 1/2 teaspoon sea salt. Reduce heat to low and cook 30 minutes, stirring frequently. Remove from heat and stir in 3 tablespoons minced mint. Source: BigOven.com. Formatted by Chupa Babi: 12.21.07 Chupa Note: this has wonderful color. I do add chopped pistachios or cashews for color. And add 1 teaspoon of red pepper flakes to the potatoes. If you want more that a shimmer of warmth, add more pepper flakes. Contributed to the FareShare Gazette by Chupa; 12 February 2008. www.fareshare.net ---> Chupa, I notice that in the ingredients list it calls for sweet onion but in the directions it is a yellow onion; I guess either is OK. Also, champagne vinegar is a tad expensive for my budget so I imagine you could us a substitute (such as a wine vinegar, rice vinegar or coconut vinegar or even cider vinegar). H. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet Potato Quesadillas with Cilantro Pesto Recipe By : Season 7 Supper Club Recipes, WTTW Chicago Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Quesadillas: 6 sweet potatoes -- (cubed) 1 can black beans 2 cups sour cream 1/4 cup cumin 2 slices cheddar cheese Salt and pepper to taste Flour tortillas Ingredients for Pesto: 4 bunches cilantro 25 garlic cloves 1/4 cup lemon juice 2 1/2 cups vegetable oil Salt and pepper to taste Quesadillas preparation: Peel and cube the sweet potatoes, boil until soft then mash, add sour cream and cumin then mix well. Rinse black beans and gently fold them into the sweet potato mixture. Add salt and pepper to taste. Serve on flour tortillas topped with 2 slices of cheddar cheese and a side of Cilantro Pesto sauce. Cilantro Pesto Sauce preparation: Chop garlic, rinse and shake dry the cilantro then roughly chop it. Add to garlic. Add lemon juice. Puree in a food processor until it is a paste consistency. Slowly add oil in a thin stream. Keep mixing until a light green (pesto) color is achieved. Serve along side Sweet Potato Quesadillas. Source : Season 7 Supper Club Recipes, WTTW Chicago Formatted by Chupa Babi: 12.21.07 Chupa Note: I thought 1/4 cup of cumin was a lot. And it is but spread across 6 potatoes and a can of beans it works. I also added 1 tablespoon red pepper flakes to the mashed potatoes. I don't like cheddar on sweet potatoes. Use the cheese of your choice that will go with cilantro pesto (pepper jack, jack, Asiago?). Contributed to the FareShare Gazette by Chupa; 1 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List |
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