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FareShare Gazette Recipes -- January 2000 - P's

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Recipes Included On This Page

Peanut-Butter-Chip Brownies
Peppery Fish Chowder
Piri Piri
Pork Breakfast Sausage

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                     *  Exported from  MasterCook  *
                       Peanut-Butter-Chip Brownies
Recipe By     : Chocolate Lover's Cookies and Brownies
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
     1/2  Cup           butter or margarine
   4      Squares       Semisweet Chocolate
     1/2  Cup           sugar
   2                    eggs
   1      Teaspoon      vanilla
     1/2  Cup           all-purpose flour
  12      Ounces        peanut butter chips
   1      Cup           milk chocolate chips -- 6 oz
Preheat oven to 350 F. Butter an 8-inch square pan. Melt butter and 
semisweet chocolate in small heavy saucepan over low heat, stirring 
just until chocolate melts completely. Remove from heat; cool. Beat 
sugar and eggs in large bowl until light. Blend in vanilla and 
chocolate mixture. Stir in flour until blended; fold in peanut 
butter chips. Spread batter evenly in prepared pan. Bake 25 to 30 
minutes or just until firm and dry in center. Remove from oven; 
sprinkle milk chocolate chips over the top. 
Place pan on wire rack. When chocolate chips have melted, spread them 
over brownies.  Refrigerate until chocolate topping is set.  Cut into 
2-inch squares.
Makes 16 brownies
REG shared by Sherilyn Schamber
and to FareShare, Jan, 2000
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Peppery Fish Chowder
Recipe By     : 
Serving Size  : 10   Preparation Time :0:15
Categories    : Fish                             Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        celery stalks -- chopped (1 cup)
   1      medium        bell pepper -- chopped (1 cup)
   1      medium        onion -- chopped (1 cup)
   2      cloves        garlic -- finely chopped
   2                    (14 1/2 oz e  diced tomatoes -- undrained
   2      cups          V-8 vegetable juice
   1      cup           dry white wine -- or vegetable broth
   1      tablespoon    Worcestershire sauce
   1      teaspoon      salt
     1/4  teaspoon      ground red pepper -- (cayenne)
   1      pound         firm-fleshed fish steak -- cut into 1" cubes
     1/2  cup           uncooked instant rice
   3      tablespoons   chopped fresh parsley
Mix all ingredients except fish, rice and parsley in a 3 1/2 to 6 
quart slow cooker.  Cover and cook on Low heat setting for 7-9 hours 
(or on High setting for 3-4 hours) or until vegetables are tender. 
Stir in fish, rice and parsley.  Cover and cook on High heat setting 
for 30 to 45 minutes or until fish flakes easily with fork.
Makes 10 servings. 
Start to Finish Time: "10:00"
Per serving: 90 calories, 10 CFF, 1 g fat, 0 g sat fat, 20 mg 
cholesterol, 540 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g 
protein Diet Exchanges: 1 starch, 1 very lean meat 
Source: "Betty Crocker, Slow Cooker Meals, February 2000, #159, P62" 
Copyright: "(c) 1999 bvy General Mills, Inc. Minneapolis, MN" 
MC formatting and posted on FareShare 1-2000 by "bobbi744@acd.net"
                   - - - - - - - - - - - - - - - - - - 
NOTES : Substitution: Chowder with a kick! We like the added heat 
of the red pepper, but if you prefer a chowder that's a little 
tamer, use black pepper instead. If you like really fiery chowder, 
pass a bottle of red pepper sauce at the table. 
Success Hint: Cutting the fish into 1 inch pieces will be a snap if 
you use fish steaks that are 1 inch thick or use thicker cuts of 
fish fillets. Any firm-fleshed fish, such as halibut, haddock, 
swordfish, pollock, tuna or red snapper works well in this soup. 
                     *  Exported from  MasterCook  *
                                Piri Piri
Recipe By     : EMERIL'S NEW NEW ORLEANS COOKING
Serving Size  : 1    Preparation Time :1:00
Categories    : Condiments/Seasonings            Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Olive Oil
   4                    Fresh Jalapeno Peppers -- Coarsely Chopped
   2                    Fresh Poblano Peppers -- Coarsely Chopped
   1      Tablespoon    Crushed Red Pepper
   1      Teaspoon      Salt
   8                    Turns         Freshly Ground Black Pepper
   1      Tablespoon    Garlic -- Minced
Combine all of the ingredients except the garlic in a saucepan over 
high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove 
from the heat, and allow to cool to room temperature.
When the mixture is cool, pour it into the bowl of a food processor 
and pulse 16 times. Pour the sauce through a funnel into a clean 
wine or other bottle and cover with a piece of plastic wrap. Allow 
to sit for 7 days before using. Keeps up to 2 months at room 
temperature.
Posted on Fare Share 1-1-2000 by Alaska Michael 
                   - - - - - - - - - - - - - - - - - - 
NOTES : Peppers are chopped stems, seeds, and all.
                     *  Exported from  MasterCook  *
                          Pork Breakfast Sausage
Recipe By     : LOUISIANA REAL & RUSTIC
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork                             Volume 3-1 Jan. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tablespoons   Fennel Seeds
   1      Cup           Water
   3 1/2  Pounds        Boneless Pork Butt -- 1" cubes
   4      Teaspoons     Salt
     1/2  Teaspoon      Cayenne
   2      Teaspoons     Onion Powder
   2      Teaspoons     Garlic Powder
   1      Teaspoon      Fresh Ground Black Pepper
Put the fennel seeds and water in a small saucepan and bring to a 
boil.  Reduce the heat and simmer for about 8 minutes. Strain and 
reserve the liquid, about 3 tablespoons. Discard the seeds.
Season the pork with the salt, cayenne, onion powder, garlic powder,
black pepper, and the fennel essence. Using you hands, mix well. 
Grind the pork mixture through a meat grinder fitted with a 1/4 inch 
die. Or, put the pork mixture in a food processor fitted with the 
metal blade and pulse several times to coarsely grind the meat. It 
should not be pureed into a paste.
Either stuff the mixture into prepared 1/2 inch diameter casings or
divide it into small portions. It con be frozen indefinitely. 
Posted on Fare Share 1-1-2000 by Alaska Michael 
                   - - - - - - - - - - - - - - - - - - 
NOTES : Makes about 3 1/2 pounds. 

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