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

FareShare Gazette Recipes-- October 2000 - G's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Gelatin Wiggles Using Wilton Cutters and Molds
Gevuld Speculaas
Gingered Beef (Diabetic)
Goat Cheese Information
Goulash (Gulyasleves)
Green Pepper Casserole (Diabetic)
Grilled Flank Steak (Diabetic)

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 *
              Gelatin Wiggles Using Wilton Cutters and Molds
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                oz  Dry gelatin mix -- two large packages
  2 1/2              c  Boiling water
                        Wilton cookie cutters
                        Wilton candy molds
Mix 12 oz. gelatin with 2 1/2 cups boiling water. Pour into 9"x13" pan. 
Place in fridge and chill until firm. Loosen from pan by dipping pan in 
warm water for about 15 seconds (don't unmold).
Push cutters into gelatin and lift out wiggles with a spatula.
TO USE WITH CANDY MOLDS:
Spray molds with vegetable pan spray. Prepare gelatin same as above and 
pour into candy molds. Place in fridge and chill until firm. Lift from 
molds.
From  http://www.garvick.com/recipes/meal-master.htm?adm.
Posted by Pat Evans
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
Contributed to the FareShare Gazette by Neris; 26 October, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                             Gevuld Speculaas
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Speculaaskruiden**
  30             grams  ground cinnamon
  10             grams  ground cloves
  10             grams  ground nutmeg
  5              grams  ground white pepper
  5              grams  ground sweet cumin
  5              grams  ground coriander seeds
                        **Amandelspijs / Almond filling**
                        Base recipe
  100            grams  peeled almonds -- (3 1/2 ounces)
  100            grams  sugar -- (3 1/2 ounces)
     1/2                egg -- beaten
     1/2                lemon -- juice and rasped skin off
                        **Gevulde Speculaas**
  200            grams  flour -- (7 ounces)
  100            grams  brown sugar -- (3 1/2 ounces)
  1              pinch  salt
  3          teaspoons  speculaaskruiden
  2        tablespoons  milk
  125            grams  butter -- (1/2 cup)
  200            grams  amandelspijs/almond mixture -- (7 ounces)
                        Some peeled almonds
     1/2                egg -- beaten
                        Flour
                        Baking-paper and a baking sheet
Gevuld Speculaas needs 3 steps:
1. The spice mixture called speculaaskruiden is needed.
2. A mixture called amandelspijs must be made up front, it has to 
develop taste in a few weeks.
3. preparation of the recipe itself.
Speculaaskruiden:
If you are using American measurements: 
5 grams equals 1 teaspoon 
10 grams equals 2 teaspoons 
30 grams equals 2 tablespoons
This mixture must be saved in a box that can be closed very well.  
Store dry.
Amandelspijs / Almond filling. Base recipe:
Grind the almonds finely. Add the sugar and grind this mixture again.  
This ground almond mixture is called : amandelpers.
Mix the egg and the juice and skin of the lemon through the ground 
almond mixture to make amandelspijs.  Make a roll out of it, cover it 
up with aluminum foil and save this mixture in the refrigerator for 
several weeks, to let the flavor develop itself.
For the gevulde speculaas, you have to double the ingredients for the 
almond mixture.
Gevulde Speculaas Preparation:
Sift flour, sugar, salt and spice mixture in a bowl and add the milk.  
Add the butter and slice the butter with help of 2 knives in tiny 
pieces. Knead with cool hands to a ball, where no air can get in.
Pack it in foil and let it rest for 2 hours but better a whole day to 
rest in the refrigerator.
Take the extra flour, and spread it over the working place very thin. 
Roll the dough out until a rectangular shaped form ( sizes about 20 x 25 
centimeters / 8 x 10 inches).
Divide the rectangular in two horizontally.
Put the first rectangular on the baking sheet, covered with baking-
paper, spread the almond mixture over this, stay 1/4 inch from the 
sides.
Cover with the second rectangle and push the sides together, so you 
cannot see the almond mixture. Divide the peeled almonds over the 
speculaas and push them softly into the dough.  Cover the top with the 
beaten egg.
Baking; Put the sheet in the oven and bake the speculaas in about 40 
minutes; brown at 170 degrees C / 340 degrees F.
Allow the speculaas to cool off completely on the baking sheet.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Bianca; 25 October, 2000.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                         Gingered Beef (Diabetic)
Recipe By     :Diabetic Cookbook
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  finely chopped onion
  1           teaspoon  ground ginger
  1           teaspoon  ground turmeric
  1           teaspoon  chili powder
  2                     garlic cloves -- minced
  1              pound  sirloin tip roast -- cut in 1/2 inch cubes
                        Vegetable cooking spray
  1                cup  water
  2          teaspoons  beef flavored bouillon granules
  16            ounces  whole tomatoes -- undrained and 
                          chopped -- (1 can)
1. Combine first 5 ingredients, in a medium bowl, stirring well. Add 
beef, stirring to coat. Cover and chill 2 hours.
2. Cook beef mixture in a large saucepan coated with cooking spray 
until all sides are browned.  Stir in water, bouillon granules, and 
tomatoes. Bring to a boil; reduced heat, and simmer; covered, 1 hour.
3. Uncover and simmer an additional 30 minutes or until meat is tender 
and liquid is reduced.
4.  Serve over cooked rice (cooked without salt or fat), if desired.
Contributed to the FareShare Gazette by Neris, 26 October, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                         Goat Cheese Information
Recipe By     :Martha
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Information
I have dairy goats and when I have the time and inclination I'll make 
up cheese.  If you got a 'bleu cheese' type, save the crumbles! It's 
great in a buttermilk salad dressing, or the 'bigger hunks' just tossed 
with some great olives and used as an antipasto.
If you watch the cooking TV programs, they use 'goat cheese such as 
Montrachet' (what the heck is that? but just a soft cheese log with 
very little flavor.)  This is the type most widely cooked with, though 
so most of the goat cheese recipes call for it. Use any soft fresh 
cheese in any "montrachet' recipe and it'll work fine. (Wonderful in 
dolmades, by the way!) Also, next pizza you make, sprinkle a little of 
this cheese over it in lieu of parmesan. Won't be as dry or salty, but 
it'll give it a different bite.
If you got any without a lot of seasoning, try using it in a sweet 
tiramisu dessert recipe. Or even better, make a little sponge roll and 
spread with the cheese and a light layer of honey or great jam and roll 
up into a jelly roll.
My cheese 'flops' aren't tossed out either. I make a quick acid curd 
cheese and let it set up overnight. If it doesn't set up really hard, 
I'll 'cheddar' (slab cut) it and let the whey drain out a little more 
then put the slabs in the dehydrator. I THEN use jalapeno vinegar and 
make what I call Texas Feta, a brined spicy cheese snack.  Dehydrated 
cheese gives it a nutty flavor that's very different. And if you forget 
and leave it there awhile, just grate it and you have a 
wonderful 'mock' parmesan! 
Uh, guess you pushed a note here on the cheese, huh? ENJOY!
Contributed to the FareShare Gazette by Martha; 21 October, 2000; 
<http://fareshare.net>
Martha, (Texas)
http://www.geocities.com/Heartland/Fields/5505/index.html See TexCat 
Web page: 
http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                          Goulash (Gulyasleves)
Recipe By     :June Meyer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef chuck
  1           teaspoon  salt
  2                     onions -- white or yellow
  2        tablespoons  lard or shortening
  3        tablespoons  imported sweet paprika *
  2                     bay leaves
  1              quart  water
  4                     peeled and diced potatoes
     1/4      teaspoon  black pepper
                        Egg dumpling batter:
  1                     egg
  6        tablespoons  flour
     1/8      teaspoon  salt
* (most important to use real Hungarian paprika for ultimate flavor)
Cut beef into 1 inch squares, add 1/2 teaspoon salt. Chop onions and 
brown in shortening, add beef and paprika. Let beef simmer in its own 
juice along with salt and paprika for 1 hour on low heat. Add water, 
diced potatoes and remaining salt. Cover and simmer until potatoes are 
done and meat is tender.
Prepare egg dumpling batter:
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour 
for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 
5 minutes after dumplings rise to surface.  
NOTE:  This recipe seems to need some leavening; you might want to 
check some other recipes.
Serve hot with dollops of sour cream.
S(MC Format by Art)
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                    Green Pepper Casserole (Diabetic)
Recipe By     :Diabetic Cooking
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground chuck
                        Vegetable cooking spray
  3             medium  green peppers -- finely chopped
  2             medium  onions -- finely chopped
  2        tablespoons  chopped green onions
  1                     egg -- lightly beaten
  2        tablespoons  minced fresh parsley
     1/2      teaspoon  dried thyme
     1/4      teaspoon  pepper
  1           teaspoon  garlic powder
     1/8      teaspoon  ground cloves
     1/8      teaspoon  ground allspice
1. Cook ground chuck in a Dutch oven over medium heat until browned, 
stirring until meat crumbles. Drain and pat dry with paper towels. Set 
meat aside.
2. Wipe Dutch oven with a paper towel; coat with cooking spray, and 
place over low heat until hot.
3. Add green pepper, onion, and green onions; saute 5 minutes or until 
vegetables are tender. Return meat to Dutch oven.  Add egg and 
remaining ingredients, stirring well.
4.  Spoon mixture into a shallow 2-quart casserole coated with cooking 
spray.  
Bake at 375 for 20 minutes or until set.
From "afpoe@swbell.net" <afpoe@swbell.net>
Contributed to the FareShare Gazette by Neris, 26 October, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 

 
 
                      * Exported from MasterCook *
                     Grilled Flank Steak (Diabetic)
Recipe By     :Down-Home Diabetic Cooking
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  soy sauce
  2        tablespoons  vinegar
  1              slice  green onions
  1 1/2      teaspoons  garlic powder
  1 1/2      teaspoons  ground ginger
  3        tablespoons  honey
     3/4           cup  vegetable oil
  1 1/2         pounds  flank steak
  1              pound  fresh mushrooms -- sliced
  1                     green pepper -- cut in thin strips
  1                     yellow or     red pepper -- cut into strips
  3                     carrots -- julienned
In a glass baking dish, combine first seven ingredients. Place meat in 
marinade; cover and refrigerate for 24 hours, turning once. Remove meat 
and reserve marinade. Grill meat over hot coals until cooked to your 
preference (about 15 minutes for medium). 
Meanwhile; in a skillet, saute vegetables in 1/4 cup reserved marinade 
until tender. Slice meat at an angle into thin strips and serve with 
vegetables.
From "afpoe@swbell.net" <afpoe@swbell.net>
Contributed to the FareShare Gazette by Neris, 26 October, 2000.
<http://fareshare.net>
                       - - - - - - - - - - - - - - - - - - - 

 

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!