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FareShare Gazette Recipes -- July 2010 - C's


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Cheesecake Ice Cream

Chicken Quesadillas

Chocolate Chip Pie

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* Exported from MasterCook *

Cheesecake Ice Cream

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Volume 13-07 Jul 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup whole milk
3/4 cup granulated sugar
4 ounces cream cheese -- (1/2 eight ounce block)
1/2 teaspoon pure vanilla extract -- the good stuff
1 egg
juice of 1/2 lemon
1 1/2 cups heavy cream
2 ounces digestive biscuits -- or graham
crackers, crumbled (optional)

Heat the milk in a pan, and while it's getting warm, beat together the
sugar, cream cheese, vanilla and egg in a bowl. Still whisking, pour the
hot milk into the cream cheese mixture and pour this back into the cleaned
out pan and make a custard in the regular way (see below).

Pour into a bowl and let it cool, at which time add the lemon juice and
then the heavy cream, lightly whipped.

Freeze following the usual instructions (see below), folding in the
crushed digestive biscuits - if using - before the ice cream is solid.

Serves 4 to 6.

Author Note: This started off as something of a culinary conceit; I wanted
to recreate the flavor of cheesecake in ice cream form. I don't claim it's
an original idea - I'd once eaten cheesecake ice cream in a restaurant in
Los Angeles, scooped into a lozenge-shaped ball and serve alongside a mini
blueberry pie - but striving for originality is frankly a grievous
culinary crime. Never trust the sort of cooking that draws attention to
the cook rather than to the food.

Anyway, this works exceptionally well, and is in some respects easier to
make than regular cheesecake. I love to fold crushed digestive biscuits,
graham crackers, or vanilla wafers into the smooth, familiarly sharp-sweet
mixture once it comes out of the ice cream maker but isn't yet frozen
solid, but you can leave the ice cream palely pure and sandwich it between
two intact biscuits as you eat.

Author Tip: Making ice cream isn't difficult - it's all just stirring - but
if you haven't got an ice cream maker it is labor-intensive (which is a
different matter). What you do then is put cooled ice cream base into a
covered container, stick it in the freezer and whip it out every hour for
3 hours as it freezes and give it a good beating, either with an electric
whisk, by hand or in a the processor. That gets rid of any ice crystals
that form and that make the ice cream crunchy rather than smooth. If
you've got an ice cream maker, you're laughing; it then takes 20 minutes
from having a cooled mixture to having an ice cream that's frozen but not
set; it'll probably need another 2 to 3 hours in the freezer for that. The
important thing, however you make it, once it's set hard, is to let it
ripen in the refrigerator for about 20 minutes before you eat it. You want
it frozen, certainly, but not rock hard.

As for the method of making the custard for the ice cream, once you've got
into the habit, it's - like everything else - routine. Just fill the sink
half full with cold water for plunging the custard into if it looks like
splitting at any stage.

Heat the specified amount of cream or milk until nearly boiling. Whisk the
required yolks and sugar, and pour, still whisking, the warm cream over.
Transfer to a saucepan and cook till a velvety custard. I don't bother
with a double boiler, and actually don't keep the heat very low, but you
will need to stir constantly, and if you think there's any trouble ahead,
plunge the pan into the sink of cold water and whisk like mad. It
shouldn't however take ore than 10 minutes, this way, for th custard to
cook. And when it has thickened, take it off the heat, add whatever needs
adding according to the recipe, then cool (I transfer the custard to a
bowl and sit it in cold water in the sink) before chilling and freezing in
the ice cream machine (or see manual tips above).

Source: "Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi): "July 2010"

Contributed to the FareShare Gazette by Chupa; July 28, 2010

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Per Serving (excluding unknown items): 479 Calories; 37g Fat (67.3% calories 
from fat); 6g Protein; 34g Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 
126mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 2 Other 

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* Exported from MasterCook *

Chicken Quesadillas

Recipe By : Linda Wetzel, Woodland Park, CO
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-07 Jul 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups shredded cooked chicken
2/3 cup salsa -- Medium or Hot
1/3 cup sliced green onions
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas -- 8 inches
1/4 cup butter or margarine -- melted
2 cups shredded Monterey jack cheese
Sour cream and guacamole

In a skillet, combine the first six ingredients. Cook, uncovered, over
medium heat for 10 minutes or until heated through, stirring occasionally.
Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over
half of unbuttered side of each tortilla. Sprinkle with 1/3 cheese; fold
plain side of tortilla over cheese.

Place on a lightly greased baking sheet. Bake at 475F for 10 minutes or
until crisp and golden brown. Cut into wedges; serve with sour cream and

Serves 6

Source: "Taste of Home - August/September 1999"
S(MC formatting by): "CaroleTaillon"

NOTES : These Quesadillas have an impressive look and taste without tricky,
time-consuming preparation. "Left-over chicken gets Mexican flair from
cumin in this fun main dish," says Linda. Shown served with Zippy Beans and

Bobbie's Note: This was delicious. I made a couple of changes. I made half
the recipe to serve two of us but used three 10-inch tortillas. So we had 3
quarters each. I didn't want to heat the oven so did them using the melted
butter in fry pans on the stovetop. I would suggest using a medium or hot
salsa as the flavor is not strong in this dish. I used a Medium Salsa
Verde. I served this with corn on the cob and sliced tomatoes.

Contributed to the FareShare Gazette by Bobbie; 6 July 2010.

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

Per Serving (excluding unknown items): 453 Calories; 24g Fat (48.2% calories 
from fat); 16g Protein; 43g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 
928mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 
4 Fat.

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* Exported from MasterCook *

Chocolate Chip Pie

Recipe By : Deen Brothers
Serving Size : 24 Preparation Time :0:00
Categories : Volume 13-07 Jul 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional

Whipped cream:
2 pints (4-cups) heavy cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips

Makes 2 pies

Preheat oven to 350F. Grease 2 (9-inch) pie plates; set aside.

In a large bowl, sift together the flour, salt, baking soda, and baking
powder. In the bowl of an electric mixer, cream together butter, brown
sugar, and granulated sugar. Add the eggs, 1 at a time, beating until
incorporated. Beat in the vanilla. Add flour mixture, a little at a time,
and mix until fully combined. Fold in the 3 cups chocolate chips and, if
desired, the walnuts. Divide the dough between the prepared pie plates and
smooth the tops with a spatula.

Bake about 30 minutes or until pies are golden and slightly firm to the
touch but still soft. If the pies begin to darken too much before they are
baked through, cover with foil and continue baking. Let pies cool
completely on a wire rack.

While the pies cool, whip the cream and confectioners' sugar until soft
peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped
cream until ready to use. Spread the whipped cream over the pies and serve.

Notes: Reviewers characterize this dessert as a large chocolate chip
cookie. It is recommended that you do not spread the whipped cream over the
entire pie unless you and your guests are going to eat the entire pie. Some
reviewers served the pie wedges slightly warm with vanilla ice cream
instead of the whipped cream.

I watched Paula Deen and one of her sons make this on TV this evening.

Contributed to the FareShare Gazette by Art; 1 July 2010.

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

Per Serving (excluding unknown items): 231 Calories; 7g Fat (26.0% calories 
from fat); 3g Protein; 42g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 
228mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 2 Other 

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