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FareShare Gazette Recipes --May 1999 - S's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Sauteed Shrimps And Scallops With Cilantro
Shashlik Caucasian - From The Russian Tea Room
Smoked Chicken Louisianne
Strawberry-Pecan Pie
Summer Squash Slaw
Sweet Rusks - Anise Toast

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                     *  Exported from  MasterCook  *
          Sauteed Shrimps And Scallops With Cilantro - Ivillage
Recipe By     : Fran Clinton, Quick and Easy ivillage.com 1999
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Volume 2-5 May '99
                Main Dishes                      Scallops
                Shrimp                           Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      cup           diced green pepper
   1      large         garlic clove -- minced
     1/2  pound         scallops
     1/2  pound         shrimp -- cleaned
   2      cups          chopped tomatoes
     1/3  cup           cilantro -- chopped
   1      teaspoon      chili powder
Over medium-high heat, heat olive oil in a saute pan and then add green 
pepper.  Saute for 1 minute and then add scallops, shrimp and garlic.  
Saute for 3 minutes, stirring or shaking pan frequently, and add tomatoes, 
cilantro and chili powder.  Saute until tomatoes reduce and form a sauce 
(about 7 minutes).  Serve over rice or angel-hair pasta with steamed 
squash as a side dish.
Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net>
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                     *  Exported from  MasterCook  *
              Shashlik Caucasian - From The Russian Tea Room
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Lamb/Goat
                Main Dishes                      Onions
                Peppers                          Rice
                Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Boneless lamb -- cut into 2" cubes
   1      Small clove   garlic minced
   4                    Celery tops -- coarsely chopped
   1      c             Cooking oil
   2      ts            Lemon juice
   1      t             Salt
   1      t             Pepper
   1                    Bay leaf
   1      t             Dillweed
   3                    Tomatoes -- quartered
   2                    Onions -- cut in wedges
   2                    Green peppers -- cut in 1" squares
                        Hot cooked rice
Place lamb in large bowl or shallow dish. In screw top jar combine oil, 
lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well 
and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours 
or overnight, stirring occasionally. On each of 4 long skewers, thread 
lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on 
each skewer. Grill shashlik over medium coals 12-16 minutes, turning once. 
(or, place shaslik on rack in shallow baking pan, 4 inches from broiler.
Broil 10 minutes, turning once, for medium rare.) 
Brush meat and vegetables with additional marinade, if desired. Serve on a 
bed of hot cooked rice. If desired, garnish with fresh dill.
Yield: 4 servings.
Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com> 
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                     *  Exported from  MasterCook  *
                        Smoked Chicken Louisianne
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Chicken
                Grill/Outdoor Cooking            Main Dishes
                Marinades
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Chicken breasts - boneless
                        MARINADE:
   1      tb            Louisiana Gold Pepper Sauce
   1      t             Garlic - diced
   1      t             Black pepper - cracked
   1      oz            Red wine - dry
   1      c             Olive oil
     1/2  c             Louisiana cane syrup
   3      tb            Worcestershire sauce
FOR MARINADE: Combine all marinade ingredients and using a wire whisk, 
stir to ensure that all seasonings are well blended. Add chicken breasts 
and cover with the marinade. Allow to sit at room temperature for 30 
minutes. 
FOR SMOKING: Prepare home style smoker according to manufacturer's  
instructions. Have available chips of pecan wood and sugar cane if 
possible.  In the water pan, place one quart of water and two cans of 
Barq's root beer.  The root beer will give the chicken a taste that is 
certainly unique. Once smoker is ready, place water pan in position and add 
small amounts of pecan wood and sugar cane to hot coals. Place chicken 
breasts on middle smoker rack and cook according to directions. Check for 
doneness at one hour. The chicken breasts may be eaten warm on colored 
lettuces as an entree salad or sliced cold and served with sweet mustard as 
an appetizer. 
From the files of Earl Shelsby From: Gail Shipp Date: 21 Aug 96 
Yield: 4
This recipe has made me decide that I need a home smoker! 
Recipe found at http://www.culinary.com/foodtext/direct.shtml
Posted on FareShare 5-99 by Robin <GrassRats@aol.com>
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                     *  Exported from  MasterCook  *
                           Strawberry-Pecan Pie
Recipe By     : Taste of Home Magazine
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Nuts
                Strawberries                     Taste Of Home
                Volume 2-5 May '99               Pies & Tarts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Sugar
     1/4  cup           All-purpose flour
   1      teaspoon      Ground nutmeg
   1      teaspoon      Ground cinnamon
   2      cups          Fresh strawberries -- chopped
   1      cup           Pecans -- chopped
                        Pastry for double-crust 9" pie
   1      tablespoon    Butter or margarine -- 1-2 tbl
In a bowl, combine sugar, flour, nutmeg and cinnamon.  Add strawberries and 
pecans; toss gently. Line pie plate with bottom crust. Add filling; dot 
with butter.  Top with a lattice crust. 
Bake at 375 degrees for 50 minutes or until crust is golden brown and 
filling is bubbly.
Posted on FareShare 5-13-99 by bobbi744@acd.net ICQ# 12099532
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NOTES : Bobbie's Notes: This was a wonderful combination. I made a mistake
and added the cinnamon and nutmeg to the flour for crust instead of the
filling. I was able to get about half of it out and into the filling, but
it was delicious that way. I might add half of the seasonings for a pie to
the crust again. 
                     *  Exported from  MasterCook  *
                            Summer Squash Slaw
Recipe By     : Quick Cooking Magazine
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Peppers
                Salads                           Squash
                Zucchini
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         yellow summer squash -- julienned
   2      small         zucchini -- julienned
   1      small         sweet red pepper -- julienned
     1/3  cup           sliced onion
   3      Tablespoons   vegetable oil
   2      Tablespoons   cider or white wine vinegar
   1      Tablespoon    mayonnaise
   1      teaspoon      sugar
     1/2  teaspoon      dillweed
     1/2  teaspoon      garlic salt
     1/4  teaspoon      celery salt
     1/4  teaspoon      pepper
In a large bowl, combine squash zucchini, red pepper and onion.  In a small 
bowl, combine remaining ingredients; mix well. Pour over squash mixture 
and toss to coat.  Cover and refrigerate.  Serve with a slotted spoon.
Yield: 10 servings.
Recipe from Mary Ann Kosmas in Quick Cooking Magazine 
Posted on FareShare 5-99 by Robin <GrassRats@aol.com>
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                     *  Exported from  MasterCook  *
                 Sweet Rusks - Anise Toast (Paxemadskia)
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Cookies
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          flour (I use unbleached)
   1      T             baking powder
     1/8  t             salt
     2/3  cup           oil
   3      large         eggs
   1      cup           sugar
   1      t             anise seeds  (I use 1 Tablespoon)
Beat eggs, sugar, and anise seeds until blended.  Add oil as though you
were making mayo.  Sift dry ingredients, add to oil mix and beat to combine 
well.
Oil either one 8 1/2 x 4 1/2 inch pan, or three 6x3 inch pans.  Scoop
batter into them. Bake at 350F for about 45 minutes, or maybe a little
less for smaller pans.  Remove from pans and allow to cool.  
Cut into 1/2 or 1/3 inch slices.  Cut the slices in half or even thirds
if you use the larger pan. Place on ungreased cookie sheet. Dry slowly
at 250F turning once or twice.  The recipe says for 1/2 hour, but it
takes me a lot longer  than that. I don't really know how long--just
until they're dry.
Contributed to FareShare 5-99 by Gayle/ddmmom
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