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FareShare Gazette Recipes -- June 2009 - S's
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* Exported from MasterCook * Some International Toasts Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Information All of these toasts basically mean "to your health".
MC format by Hallie and Art. Contributed to the FareShare Gazette by Hallie; 22 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Special Spareribs (Doug's) Recipe By : Doug Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pork back ribs 1 tablespoon dry sherry 2 tablespoons Chinese vinegar 2 tablespoons agave nectar 2 tablespoons sweet soy sauce 2 tablespoons light soy sauce 1/2 cup catsup -- mixed with 1/2 cup hot water Blanch the ribs for 2 minutes in boiling water. Remove them and prepare the rest of the ingredients. Mix together the sherry, Chinese vinegar, agave nectar, sweet soy sauce, light soy sauce, catsup and water; place half in crock pot. Layer the ribs, which I had cut into 3 ribs each chunk on top of the half liquid, then cover with remainder. Put crock pot on either low, or high depending how much time you have...I hit high as understandably at this point today, time was something I was lacking:-))! 3 to 4 hours later, the ribs were falling from the bones. Marie had found some last year's pesto in the freezer, so I put rice in the Fuzzy logic rice cooker and let it do its thing. When it was close to done, I added the pesto, mixed it in and let it continue. Had to add 5 minutes but the rice came out simply wonderful. That was Father's day dinner. Used the cooktop to steam broccoli and cauliflower. Great dinner! Hopefully you won't have to do it under the same circumstances!! Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 23 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; trace Fat (2.3% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1319mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spinach Salad with Red Onion, Mushrooms, Cherry Tomatoes and Honey Dressing Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups spinach leaves -- washed 1/2 cup thinly sliced red onion 1 cup sliced mushrooms 1 cup cherry tomatoes -- cut in half **Honey Dressing** 1/4 cup honey -- (liquid) 1/4 cup orange juice 1/4 cup balsamic vinegar 1/2 cup olive oil If you are using baby spinach leaves you can leave them whole if you wish but if you are using larger ones you should tear them into pieces as you would with lettuce. Gently toss the spinach leaves, sliced red onion, sliced mushrooms and halved cherry tomatoes in a large bowl. In a small bowl whisk together honey, orange juice and vinegar first to ensure honey is dissolved. Slowly whisk in olive oil. Will keep for up to 2 weeks in the refrigerator. Yields 1 1/4 cups of dressing. Just before serving drizzle some of the dressing over the salad and mix lightly. Yields 4 servings. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 27g Fat (70.8% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sweet Potato & Cabbage Slaw Recipe By : EatingWell Magazine Serving Size : 6 Preparation Time :0:15 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil 1 tablespoon lime juice 1 1/2 teaspoons toasted sesame oil 1/2 teaspoon salt 3 cups coarsely grated peeled sweet potato [about 1 large] 3 cups thinly shredded Napa cabbage or Savoy cabbage 4 scallions -- trimmed and thinly sliced 1 teaspoon finely minced Serrano pepper with seeds -- optional or jalapeno pepper with seeds -- (optional) Introduction: Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish. Directions: Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and Serrano (or jalapeno), if using; toss to combine. Serve immediately. Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving. Yields 6 servings, 1 cup each. Contributed to the FareShare Gazette by Art; 2 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 5g Fat (89.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat. |
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