Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

FareShare Gazette Recipes --February 2000 - C's (Page 2)

Page C1 | Page C2

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Chicken with Toasted Garlic and Mustard Cream Sauce
Chinese New Year Sweet Sesame Bows
Couscous Paella
Cranberry Bread

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                     *  Exported from  MasterCook  *
           Chicken with Toasted Garlic and Mustard Cream Sauce
Recipe By     : Cook's Magazine April 1990
Serving Size  : 6    Preparation Time :0:45
Categories    : Volume 3-2 Feb. 2000             Poultry
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        TOASTED GARLIC:
     1/4  cup           vegetable oil
  12      large   clov  garlic -- diced
                        MUSTARD CREAM SAUCE:
   2      tablespoons   butter
   1      large         onion -- sliced thin
   1      tablespoon    white flour
   1 3/4  cups          chicken stock or canned chicken broth
   4      teaspoons     Dijon mustard
   4      teaspoons     coarse mustard
     1/3  cup           heavy cream
   1 1/2  teaspoons     sour cream
   3      tablespoons   minced fresh parsley
   1                    fresh minced chives or tarragon
                        CHICKEN BREASTS:
   6                    boneless, halved chicken breast -- 2 pounds
                        Salt
                        Ground black pepper
   1 1/2  tablespoons   vegetable oil
TO COOK:
For the Toasted Garlic, heat the oil in a small skillet. Add the garlic; 
cook over medium-low heat until golden brown, about 3 minutes. Remove 
the garlic with a slotted spoon and drain on paper towels; set aside.
For the sauce, heat butter in a medium saucepan. Add onions; cover and 
cook over low heat until softened, about 5 minutes. Add flour; cook over 
low heat, stirring constantly until flour is incorporated into the 
butter, about 30 seconds. Continuing to stir constantly, gradually add 
chicken stock. Bring to boil, cover, and simmer, stirring occasionally 
until sauce thickens slightly, about 20 minutes.
For the chicken, meanwhile, sprinkle chicken breasts with 1 teaspoon 
salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken 
and saute, turning once, until lightly browned and cook through, about 
10 minutes. Cover and keep chicken warm, reserving juices that 
accumulate.
To finish the sauce, stir mustards and cream into the simmering sauce. 
Remove from heat and stir in sour cream, herbs, and any accumulated 
chicken cooking juices.
TO SERVE:
Transfer each chicken breast to a warm dinner plate. Spoon a portion of 
sauce over each chicken breast, sprinkle with some Toasted Garlic, and 
serve immediately.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Sauteed chicken breasts lavished with a tart sauce and 
decorated with toasted garlic.
Keep your eye on the garlic while you saute it - there is a fine line 
between toasted and burnt.
Robin**Chicken with Toasted Garlic and Mustard Cream Sauce** GrassRats@aol.com
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 
                     *  Exported from  MasterCook  *
                    Chinese New Year Sweet Sesame Bows
Recipe By     : Dim Sum and Other Chinese Street Food by Mai Leung
Serving Size  : 36   Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Chinese
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour
   6      tablespoons   sugar
   3 1/2  tablespoons   lard or butter
     1/2  teaspoon      vanilla extract -- optional
   1                    egg
     1/4  cup           cold water -- approx.
   2      tablespoons   white sesame seeds
   3      cups          oil -- approx.
                        (for deep frying)
Place the flour, sugar, lard and vanilla into a mixing bowl. Rub it 
through your fingers as if you were making pastry.  Add the egg and 
knead to mix well. Add some water a bit at a time, until the dough is 
soft but not sticky.
Put the sesame seeds on a plate and roll the dough in the seeds until 
it is well covered.
Transfer the dough to a lightly floured surface.  Roll the dough into a 
1/8-inch-thick long rectangle. Cut the dough into 3- x 1-inch strips.
Make a 1-inch slit lengthwise in the middle of each strip.
Gently fold one end of a strip under and up through the slit, then 
pull it straight to give the appearance of a bow.
Repeat this procedure with all the remaining strips.
Heat the oil to a suitable temperature for deep-frying (375F.).
Deep-fry the bows, several at a time, until golden brown. Drain and 
place on absorbent paper to cool.
Store in a tightly covered container to preserve their crispness.
According to Mae Leung, Chinese children love these traditional cookies 
and every family makes lots of them before Chinese New Year to exchange 
with their friends, relatives and neighbours.
She also suggests that it is better to make two separate batches of the 
recipe rather than one double batch so that you don't have to handle a 
large amount of dough at one time.
From Dim Sum and Other Chinese Street Food by Mai Leung; 1979; ISBN 
0-06-090919-6.  Hardcover title: The Chinese People's Cookbook.
Contributed (untried) to the FareShare Gazette by allium.
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                             Couscous Paella
Recipe By     : Feeding the Healthy Vegetarian Family, Ken Haedrich
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   2      medium        onions -- chopped
   1      large         green bell pepper -- chopped
   1      large         red bell pepper -- chopped
   2      cloves        garlic -- (to 3 cloves) minced
   2      large         tomatoes -- cored, seeded, and
                        coarsely chopped
   1      cup           frozen peas
   1      19 oz can     chickpeas -- drained and
                        well-rinsed
   3      cups          water
   1                    unsalted vegetable bouillon cube
   1      teaspoon      salt
     1/2  teaspoon      saffron threads
                        freshly ground pepper to taste
   2      cups          couscous
   1      8 oz jar      artichoke hearts -- packed in water,
                        quartered
   1                    lemon -- cut into 8 wedges
   1      small handfu  pitted black or stuffed green olives -- 
                          quartered
   2      tablespoons   chopped fresh parsley
Heat the oil in a very large, covered, nonreactive skillet. Add the
onions and peppers and saute over medium-high heat, stirring 
occasionally, for about 7-8 minutes, until the onions are translucent.
Stir in the garlic and tomatoes and saute another 2 minutes. Add the
peas and chickpeas, cover, and reduce heat to low.
Meanwhile, bring the water and bouillon cube to a simmer in a small
saucepan. When the cube dissolves, pour the water over the vegetables.
Increase the heat and bring the water to a boil. Stir in the salt,
saffron, pepper, and couscous. Stir, quickly returning the water to a
boil. Cover, reduce the heat to low and cook -- without lifting the lid
-- for 1 minutes. Remove from the heat but leave the cover on for 5
minutes. Just before serving, gently fluff the paella with a fork;
couscous tends to clump as it cooks. Arrange the artichoke hearts in a
circle around the paella and the lemon wedges in a small circle inside
the first. Garnish with the olives and parsley and serve at once.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                             Cranberry Bread
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Breads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c.            sifted flour
   1      c.            sugar
   1 1/2  t.            baking powder
   1      t.            salt
     1/2  t.            baking soda
     1/2  c.            butter or margarine -- (1 stick)
   1                    egg -- slightly beaten
   1      t.            grated orange peel
     3/4  c.            fresh orange juice
   1 1/2  c.            chopped cranberries
   1      c.            light raisins (optional)
Sift flour,sugar,baking powder, salt, and baking soda into large bowl. 
Cut in butter until mixture is crumbly. Add egg, orange peel and orange 
juice all at once, and stir just until mixture is evenly moist. Fold in 
cranberries and raisins. Spoon into a greased 9x5x3 inch loaf pan. Bake 
at 350 degrees for 1 hour and 10 minutes or until done. Remove from pan 
after 15 minutes, and cool on a wire rack.
Nyalae**Cranberry Bread**Nyalae@aol.com
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 

 

Page C1 | Page C2

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!