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FareShare Gazette Recipes -- July 2009 - C's
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* Exported from MasterCook * Caesar Dressing (Gonzo's Favorite) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 tablespoon Dijon mustard 4 teaspoons garlic powder 1 1/4 teaspoons Worcestershire sauce 1 1/2 cups vegetable oil 4 tablespoons red wine vinegar 2 tablespoons lemon juice 1 cup Parmesan cheese 2 teaspoons white pepper Process eggs in food processor for about 3-4 minutes. Add mustard, garlic powder and Worcestershire. Process until well blended. Continue processing and slowly drizzle in oil. When blended, add vinegar and lemon juice. Blend thoroughly. Add cheese and pepper. Blend thoroughly. Makes 4 cups dressing. Can be refrigerated for up to one week. Recipe from Morton's of Chicago restaurant, adapted for non-anchovy fanciers (if you want anchovies, substitute like amounts for the Worcestershire sauce). And yes, it uses fresh eggs. If this scares you, substitute some processed eggs. But the chances of your getting sick from the eggs is about the same as getting hurt in a car accident. Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo; 8 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Catalina Salad Dressing Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 2/3 cup cider vinegar -- (apple) 1/4 small onion -- (about 2 1/2 diam.) grated on finest section of grater 1 2/3 cup sugar 1 3/4 cup salad oil -- (corn oil) 2 1/2 teaspoons salt 1/2 teaspoon paprika 2/3 teaspoon chili powder 2/3 teaspoon celery seed 1/2 teaspoon Coleman's dry mustard Mix all ingredients thoroughly. Store in refrigerator. Contributed to the FareShare Gazette Recipe Challenge by Gonzo; 27 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Cheddar Cheese Dressing Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar or red-wine vinegar 1 tablespoon lemon juice 1 1/2 teaspoons Dijon mustard 1 large garlic clove -- minced or 2 small garlic cloves -- minced 1/2 cup sour cream 2 tablespoons mayonnaise 1 cup grated Extra Sharp Cheddar 2 green onions -- finely chopped 1 teaspoon salt -- preferably sea or kosher Freshly ground black pepper to taste In bowl, combine oil, vinegar, lemon juice, mustard and garlic. Whisk together vigorously. Fold in sour cream and mayonnaise; whisk again until thoroughly blended. Stir in cheese and green onions. Stir in salt and season with pepper. Comment: Recipe courtesy of chef Jon Ashton for Cabot Cheddar cheese. This is wonderful over any greens!! Contributed to the FareShare Gazette Salad Dressing Challenge by Joan; 10 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chocolate Truffle Raspberry Cheesecake Recipe By : Doris Guyer Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 6 ounces pecans -- toasted 18 ounces chocolate wafer cookies -- crushed 2/3 cup sugar 12 tablespoons butter -- melted CAKE: 40 ounces cream cheese 5 jumbo eggs 1 cup raspberry preserves, seedless 1 cup sugar 1/2 cup heavy whipping cream 1/4 cup cornstarch 1/2 cup Chambord liqueur 1 cup fresh raspberries -- optional, for garnish GANACHE: 2 tablespoons sugar 4 tablespoons unsalted butter 1 cup heavy whipping cream 1 pound semisweet chocolate -- broken into small pieces 3 teaspoons Chambord liqueur Crust: Mix toasted pecans [See notes], crushed cookies, sugar and butter. Pat into bottom and up sides of 10-inch springform pan. Set aside. Cake: Let cream cheese and eggs sit on your counter top until they reach room temperature. Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time, beating after each. Stir in cream, cornstarch and liqueur. Preheat oven to 375F. Place a pan of water on bottom rack while baking and preheating. Pour cheese batter into pan and bake at 375F for 45 minutes. Cake is done when edges are lightly brown and firm and cake is still soft in middle. Remove edge from pan and let cool 2 hours or so. Spread raspberry preserves on top of cake. Add the ganache. Ganache: Combine sugar and butter in a small sauce pan and heat until butter is completely melted and the sugar has dissolved. Add the cream and heat until it nearly reaches a boiling temperature. Remove from heat. Add the chocolate pieces and stir until the chocolate has melted; add the liqueur and stir until incorporated. Pour into a glass bowl. Cool the ganache by placing the bowl into another, larger bowl filled with ice. Stir the ganache until it reaches the consistency you need to be able to pipe it onto the cake. Load ganache into a pastry bag (or a zip lock bag with a small corner cut off.) Pipe ganache around edges of cake using large star tip. Dot top of cake with fresh raspberries. Makes 12 - 16 servings. Notes To toast pecans, line a baking sheet with foil, spread out nuts, bake at 350F until nuts begin to brown. Made by Doris on several occasions, the latest for Easter and the 4th of July, 2009. Photos at: http://www.fareshare.net/choc_truf_rasp_cheese.html Contributed to the FareShare Gazette by Art; 17 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 868 Calories; 65g Fat (64.3% calories from fat); 10g Protein; 71g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 495mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 12 1/2 Fat; 4 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Crab and Ginger Sauce Recipe By : Quick After Work Pasta and Sauce Cookbook by Judy Ridgway Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces white crabmeat -- (1 can) 1/4 cup butter 2 green onions -- trimmed and chopped [2 to 4] 1 piece fresh ginger root -- (1-inch), peeled and grated 1 cup whipped cream 1/4 cup white wine Salt and freshly ground pepper to taste **To Serve** Cooked pasta to serve 4 people -- as a starter Drain crabmeat and tip onto a plate. Pick over carefully to remove any membrane and bits of shell. Melt butter in a large saucepan and gently sauté onions and ginger for 2-3 minutes, being careful not to brown them. Add cream, wine, salt and pepper. Bring mixture to a boil and cook 4-5 minutes to thicken the sauce. Stir in the crabmeat and heat through. Add pasta and toss. Serve with black pepper. Makes 4 servings. Good quality white crabmeat is essential for this exotic starter. The flavors are subtle but delicious. Serve with a delicate side salad of lamb's lettuce dressed with olive oil and dash of orange juice. Source: "Quick After Work Pasta and Sauce Cookbook by Judy Ridgway" S(Formatted by Chupa Babi): "July 2009" Copyright: "1997" Contributed to the FareShare Gazette by Chupa; 10 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 23g Fat (93.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. Back to Recipe List * Exported from MasterCook * Crab-and-Avocado Salad with Ginger Vinaigrette Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons fresh ginger -- chopped Grated zest of 1/2 lemon 2 teaspoons lemon juice 1 1/2 tablespoons rice wine vinegar 2 scallions, including green tops -- chopped 1 teaspoon soy sauce 1/2 teaspoon salt 1/3 cup cooking oil 3/4 cup watercress -- tough stems removed [about 2 quarts] 1/2 head romaine lettuce -- cut crosswise into 1-inch strips (about 2 quarts) 2 ripe avocados -- diced 1/2 pound lump crabmeat -- picked clean In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads. Suggested Wine: Soave or Orvieto NOTES. Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious. Contributed to the FareShare Gazette Salad Dressing Challenge by Jennie; 8 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 19g Fat (73.5% calories from fat); 12g Protein; 3g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 529mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Creamy Caesar Salad Dressing (The Best) Recipe By : Vicki Caparulo Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large garlic cloves 3/4 cup mayonnaise 4 canned anchovies -- finely chopped 2 tablespoons grated Parmesan cheese 1/3 cup grated Parmesan cheese 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 4 cups croutons 1 head Romaine lettuce -- (large head) Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan Cheese, lemon juice, Worcestershire sauce and mustard; process to blend. Transfer to medium bowl, season with salt and pepper. Place lettuce in large bowl. Toss with enough dressing to coat. Add remaining 1/3 cup of Parmesan cheese and croutons and toss gently to blend. Divide salad among 4 plates and serve. Notes. Use rolled anchovies with capers. If not possible, add four capers to above recipe. Contributed to the FareShare Gazette Salad Dressing Challenge by Jennie; 9 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 502 Calories; 41g Fat (69.1% calories from fat); 12g Protein; 28g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 805mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Curry Salad Dressing (Doug's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons your choice salad dressing 1 tablespoon dry white wine 1 teaspoon curry powder 1/4 teaspoon dried chili, powdered 1 teaspoon dried parsley 1/2 teaspoon garlic crystals OR finely minced garlic Mix above well and add either more wine OR lemon juice to get the consistency desired for a potato salad. Such as: 2 cups cooked chopped potatoes 1/2 cup chopped celery 1/2 cup chopped red and green pepper, mixed 1/4 cup chopped red onion 2 hard cooked eggs, peeled and chopped Mix all ingredients and dress with the above salad dressing. Salt and freshly ground black pepper to taste and lay salad on romaine leaves. Enjoy, Cheers, Doug in BC Contributed to the FareShare Gazette Salad Dressing Challenge by Doug; 7 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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