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FareShare Gazette Recipes -- January 2010 - S's
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* Exported from MasterCook * Sand Tarts (Evelyn Ott) Recipe By : Evelyn Ott Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 1 1/4 cups sugar 1 egg 1 teaspoon vanilla 1 teaspoon grated lemon rind -- optional 3 cups flour -- sifted Egg white [for brushing on top] Sugar [for sprinkling tops] Cream butter and add sugar gradually. Blend until very soft and creamy. Beat in the egg, vanilla and lemon rind. Stir in flour (sifted before measuring) gradually until all ingredients are well blended. Chill dough for several hours. Roll until very thin and cut into rounds. Brush the tops of the cookies with egg white and sprinkle generously with sugar. Bake on greased sheets in a quick oven, 400F for about 8 minutes. Source: "Doub's Church Cookbook, 2006" Notes : Evelyn uses cinnamon and sugar to sprinkle on top of the cookies. She advises that the thinner the dough, the better the tart. Contributed to the FareShare Gazette by Art; 10 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sauerkraut Salad With Yogurt Dressing Recipe By : Unknown source Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sauerkraut -- (1 can) 1/2 pound blue grapes 6 ounces cooked ham **Dressing** 1/2 cup yogurt 1/4 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. Serves 4. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 6g Fat (40.4% calories from fat); 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 1458mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Seared Tuna Steaks by Art Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 1/4 cup olive oil 1/4 cup soy sauce 1/4 cup soy sauce with calamansi 3 tablespoons grated fresh ginger 4 garlic cloves -- minced 4 green onions -- thinly sliced [reserve some for garnish] 3 tablespoons lime juice 3 tablespoons honey 24 ounces tuna steaks [at least an inch thick] 1/4 cup red wine vinegar 1/2 teaspoon freshly ground black pepper 1. Mix the marinade ingredients together; pour about half of it into a separate bowl and set aside. Place tuna steaks in a ziplock bag and coat the tuna steaks with half of the marinade, seal tightly and refrigerate for at least an hour. Add the red wine vinegar to the second bowl of marinade, creating a light sauce, cover and refrigerate until serving time. 2. Preheat oven to 350F. Heat a heavy, oven-proof skillet over medium-high to high heat; add two tablespoons of canola oil. When the oil is very hot, remove the tuna steaks from the marinade, sprinkle with black pepper and sear them for a minute on each side (a little longer if you want the tuna less rare). Place the pan in the oven to finish the tuna to your taste. Do not overcook. 3. Remove from pan and slice into 1/2-inch thick slices. Sprinkle with a few green onion slices. Serve with the sauce. We served this with risotto, roasted butternut squash, steamed asparagus and Hollandaise sauce. The dinner got rave reviews. Contributed to the FareShare Gazette by Art; 20 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 15g Fat (45.1% calories from fat); 27g Protein; 13g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 733mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Shrimp Olive Tapenade Recipe By : Pestos, Tapenades and Spreads: 40 Simple Recipes Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- (3 to 4 tablespoons) 2 cups shrimp -- fresh or frozen, deveined, tails and shell removed 1/3 cup pitted kalamata olives -- drained and minced 2 tablespoons chopped fresh flat leaf parsley 1 tablespoon chopped green onions -- white and green parts 1 lime -- (juice of) 1 small lemon -- (juice of) 1 dried chile pepper -- crumbled 1/4 teaspoon salt Freshly ground black pepper Heat 1 tablespoon of the oil over medium heat. Sauté the shrimp for 2 to 3 minutes. Drain any liquid from the pan. Transfer the shrimp to the bowl of food processor. Add the olives, parsley, onions, lime and lemon juice, chile peppers and salt; season with pepper and pulse until a coarse mixture forms. Makes about 1 cup (8 two-tablespoon servings). This tapenade marries the lively seafood flavors you might find in a ceviche (a citrus marinated seafood salad found in many Latin American countries) with olives for an unexpected merging of flavors. Serve this as an appetizer or a salad on a hot summer day with cool margaritas, and you're to have a backyard hit. Serving Suggestions: 1. Scoop up with crisp tortilla chips. 2. For a fresh salad, spoon into avocado halves and squeeze with lemon or lime. Garnish with fresh parsley and/or finely chopped red bell pepper. 3. Toss with ravioli and ricotta or soft goat cheese. Add diced red bell pepper and/or seeded, diced tomatoes. 4. Place a tablespoon on endive spears for a quick appetizer. Source: "Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009." S(Formatted by Chupa Babi): "Dec 2009" Yield: "1 cup" Contributed to the FareShare Gazette by Chupa; 8 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 6g Fat (48.9% calories from fat); 12g Protein; 2g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Slow Cooker Mocha Mousse Recipe By : Make it Fast, Cook it Slow by Stephanie O'Dea Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups heavy cream 4 large egg yolks 3 tablespoons sugar [I like baker's sugar because the granules dissolve quickly] 1 teaspoon vanilla extract 1/3 cup cold, strong coffee 2 cups semisweet chocolate chips To serve: whipped cream or berries (optional) Use a 4-quart slow cooker. Put the heavy cream, egg yolks, sugar, vanilla and coffee into your crock. Mix until combined with a whisk. You don't need to go crazy, just mix well. Add the chocolate chips. Cover and cook on HIGH for about 1 hour or on LOW for about 2 hours. You are looking for little bubbles in the surface of the cream and melted chocolate. VERY VERY VERY carefully, pour the mixture in to a blender. You'll get about 2 1/2 to 3 cups of liquid. Blend on HIGH, until it 'grows' to about 5 to 6 cups and doesn't seem it will rise any higher. Pour into serving dishes; I used wine glasses. Chill for 2 hours in the refrigerator. Top with whipped cream or berries or nothing at all. Serves 6 Something to note: the very top has a bit of a skin on it, and there are little bubbles that didn't pop during the cooling process. I've been told this can be remedied by pressing plastic wrap directly on the mousse while it is chilling. Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009" S(Formatted by Chupa Babi): "Jan 2010" NOTES : Cooker: 4 quart Time: LOW 2 hours; HIGH 1 hour. Chill: 2 hours. Contributed to the FareShare Gazette by Chupa; 16 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 608 Calories; 50g Fat (69.0% calories from fat); 6g Protein; 44g Carbohydrate; 3g Dietary Fiber; 251mg Cholesterol; 41mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 9 1/2 Fat; 3 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sour Cream - Rice Doughnuts Recipe By : Hallie Serving Size : 65 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked rice 2 eggs 2/3 cup sugar 1 cup sour cream 2 tablespoons melted butter 4 cups all-purpose flour 2 teaspoons double-acting baking powder 1 teaspoon baking soda 2/3 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger Beat the eggs. Add the sugar very slowly, beating constantly. Stir in the rice, sour cream and melted butter. Sift together the dry ingredients and stir into the egg mixture until well blended. Chill the dough until it is easy to handle. Break off little pieces the size of a walnut and roll into balls. Heat about 3 inches of oil in a pot. Fry the doughnuts a few at a time until brown and cooked through to the center. Remove with a slotted spoon and put on a rack over a plate to drain. When drained, put on paper towel in a bowl. If desired dust with powdered sugar. Recipe and MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 6 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 1g Fat (22.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spice Smoked Almond Relish With Honey Baked Chicken Wings Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup honey 1/4 cup Dijon mustard 2 tablespoons canola oil 1 tablespoon hot water 1/2 teaspoon kosher salt 25 chicken drummettes -- patted dry [about 3 pounds] Chopped cilantro -- for garnish *Dipping sauce* 2 tablespoons canola oil 1 cup minced onion 1 tablespoon freshly grated ginger 1 tablespoon chipotle chile in adobo sauce 2 teaspoons minced garlic 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 cup tomato sauce 1 cup ketchup 1/4 cup packed dark brown sugar 1/4 cup Worcestershire sauce 2 tablespoons balsamic vinegar 1 cup smoked almonds -- chopped In medium bowl, combine honey, mustard, oil, water and salt; mix well. Add chicken wings; toss well, coating completely. Refrigerate two hours or overnight. Preheat the oven to 375 degrees F. Arrange chicken on a wire rack over a baking sheet; spoon on marinade. Bake, turning and basting occasionally, until golden brown and cooked through, about 45 minutes. (Let cook longer if you like them crispy, but keep an eye on them). Dipping sauce: In small pan, heat oil over medium-high heat. Add onion; cook, stirring, until translucent, about four minutes. Add ginger, chile, garlic, cinnamon and allspice; cook two minutes. Add tomato sauce, ketchup, brown sugar, Worcestershire sauce and balsamic vinegar; bring to a boil. Reduce heat; simmer until thickened, about 15 minutes. Stir in almonds. If the sauce seems too thick, stir in a tablespoon of hot water. Transfer to a bowl; garnish with chopped cilantro. Arrange chicken wings on a platter; serve immediately with the dipping sauce and a bowl of the extra chopped almonds. Makes 25 wings. Contributed to the FareShare Gazette by Art; 30 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 2g Fat (34.3% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 266mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sugar Cookies (Grandmother Davis) Recipe By : Evelyn Ott Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup sour milk 1 tablespoon soda 3 cups sugar 1 cup butter 1 teaspoon lemon extract -- or nutmeg extract Enough flour to roll out -- start with 4 or 5 cups Mix all ingredients together and chill. Roll out like pie dough (1/2 inch thick). Cut in circles with cookie cutter. Sprinkle some sugar on top and bake at 400F. Source: "Doub's Church Cookbook, 2006" Contributed to the FareShare Gazette by Art; 8 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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