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

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Recipes Included On This Page

Cheese Spread
Chicken with a Green and White Taste
Chocolate Cake With Tropical Fruit & White Chocolate Sauce
Christmas Scones

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                     * Exported from MasterCook *
                              Cheese Spread
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         Pound  cheese
  1                Can  pimentos
  2                     hard cooked eggs
     1/2           Cup  vinegar
     1/2           Cup  milk
  1                     egg
                        cornstarch -- to thicken
Grind together first 3 ingredients then mix together the vinegar,
milk, egg and enough cornstarch to thicken and cook until thick  Stir
first ingredients into cooked mixture and cook for a few minutes.
Serve with crackers
Contributed to the FareShare Gazette by Neris; 13 December, 2000.
<http://fareshare.net>
Neris**Appetizer Contest Recipes**<neris@home.com>
                   - - - - - - - - - - - - - - - - - - - 
Per serving: 157 Calories (kcal); 8g Total Fat; (45% calories from 
fat); 10g Protein; 13g Carbohydrate; 204mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 
1 Fat; 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                   Chicken with a Green and White Taste
Recipe By     :Paul Prudhomme
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Seasoning Mix:
  3        tablespoons  Chef Paul Prudhomme's Meat Magic®
  1           teaspoon  ground dried New Mexico chile peppers
     1/4      teaspoon  ground dried ancho chile peppers
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  ground nutmeg
                         ----
                        One 3- to 4-pound chicken -- cut into 8 pieces
  2        tablespoons  vegetable oil
  3               cups  chopped onions
     1/4           cup  minced fresh jalapeño chile peppers
     1/4           cup  all-purpose flour
  4               cups  chicken stock
  1                cup  heavy cream
  4             ounces  freshly grated white Cheddar cheese
  4             ounces  freshly grated Monterey Jack cheese
  1              pound  sugar snap peas -- trimmed and strings
                        removed
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the chicken evenly with 1 tablespoon plus 1 teaspoon of the
seasoning mix and rub it in well.
Heat the oil in a heavy 4-quart pot over high heat just until it 
begins to smoke, about 3 to 4 minutes. To the pot add the chicken, 
large pieces first and skin sides down, and cook, turning frequently, 
until golden brown on both sides, about 10 minutes per batch.
Remove the chicken from the pot and set it aside.
To the pot add the onions, jalapeño peppers, and the remaining 
seasoning mix. Cook, stirring and scraping the pot every 2 or 3 
minutes, until the vegetables begin to brown, about 7 minutes. Even 
the jalapeño peppers will have a tinge of slightly sweet flavor, 
believe it or not! Add the flour and stir until the white is no longer 
visible. Spread the mixture evenly over the bottom of the pot and cook 
until a brown crust forms, about 2 to 3 minutes. Scrape up the crust, 
which should be a pretty light brown with a reddish tinge and will be 
very sweet and flavorful, then add the stock and stir until the crust 
dissolves. Reduce the heat to medium-low, add the cream and two 
cheeses, and return the chicken and the accumulated juices to the pot. 
Cook, stirring every 3 or 4 minutes, until all the cheese melts (taste 
the incredible richness now!), about 10 minutes. Add the sugar snap 
peas and simmer until they are just cooked, but still sweet and 
crunchy, about 12 minutes. Serve on a mound of your favorite pasta or 
rice.
Source:  "Paul Prudhomme"
S(MC Format by Art)
Copyright:  "Copyright© 1999 by Paul Prudhomme"
Art**Recipe: Chicken with a Green and White Taste
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 363 Calories (kcal); 29g Total Fat; (73% calories from 
fat); 4g Protein; 19g Carbohydrate; 82mg Cholesterol; 2173mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 
6 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
        Chocolate Cake With Tropical Fruit & White Chocolate Sauce
Recipe By     :Canadian Living Cooks; Food Network Canada
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8           ounces  toasted coconut milk chocolate -- chopped (250 g)
     3/4           cup  unsalted butter -- (175 mL)
  5                     eggs -- separated
  1         tablespoon  vanilla -- (15 mL)
     1/2           cup  granulated sugar -- (125 mL)
  2        tablespoons  cocoa powder -- (25 mL)
  2                     mangos -- peeled and chopped
  2                     kiwi fruit -- peeled
                        and halved lengthwise and sliced
  2               cups  cubed peeled fresh pineapple -- (500 mL)
                        or strawberries
  2        tablespoons  icing sugar -- (25 mL)
                        **White Chocolate Sauce**
  1 1/2           cups  whipping cream -- (375 mL)
  6             ounces  white chocolate -- (175 g)
                        coarsely chopped
  1           teaspoon  vanilla -- (5 mL)
Preheat oven to 350 degrees F (180 degrees C).
Grease side of 9-inch (2.5 L) springform pan, line bottom with 
parchment paper. Set aside.
In heatproof bowl over hot (not boiling) water, melt chocolate with
butter, stirring often. Scrape into large bowl; let cool for 5 minutes.
Whisk in egg yolks, 1 at a time; and whisk in vanilla. Set 2 
tablespoons (25 mL) of the sugar aside. Sift remaining sugar and cocoa 
over batter; whisk gently until smooth. In separate bowl, beat egg 
whites until soft peaks form. Beat in reserved sugar, 1 tablespoon at 
a time until stiff glossy peaks form. Whisk about one-third into 
batter; fold in remaining egg whites. Scrape into prepared pan, 
smoothing top; bake in centre of oven for 30 minutes. Let cool in pan 
on rack. Invert onto flat serving plate.
(Make ahead: cover and set aside for up to 24 hours.).
In bowl, stir together mango, kiwi fruit, and pineapple. 
(Make-ahead: Cover and refrigerate for up to 8 hours.)
For Sauce: heat 3/4 cup (175 mL) of the cream until steaming and 
bubbles form around edge. Place chocolate in heatproof bowl; pour in 
cream and stir until smooth. Let cool to room temperature.
In separate bowl, whip remaining cream; fold about one-third into 
chocolate mixture. Fold in remaining cream and vanilla.
(Make ahead: Refrigerate in airtight container for up 24 hours).
Makes about 2 cups (500 mL).
To serve, dust icing sugar over cake. Serve in wedges on pool of 
White Chocolate Sauce with fruit.
Canadian Living Cooks; Food Network Canada; Chocolate Cake With 
Tropical Fruit And White Chocolate Sauce (ep.#4)
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 December, 2000.
<http://fareshare.net>
Hallie**Chocolate Cake With Tropical Fruit & White Chocolate Sauce**
                       - - - - - - - - - - - - - - - - - - - 
Per serving: 377 Calories (kcal); 29g Total Fat; (67% calories from 
fat); 4g Protein; 28g Carbohydrate; 150mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 
5 1/2 Fat; 1 Other Carbohydrates
                    * Exported from MasterCook *
                             Christmas Scones
Recipe By     :Good Housekeeping
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  ground cinnamon
                        sugar
  1 1/2           cups  all-purpose flour
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  salt
     1/2           cup  margarine or butter -- (1 stick)
     1/2           cup  dried cranberries or raisins -- chopped
     1/4           cup  sour cream
     1/4           cup  orange juice
  2          teaspoons  grated orange peel
1. Preheat oven to 400 degrees F. Grease large cookie sheet. In cup, 
with fork, mix cinnamon and 1 tablespoon sugar; set aside.
2. In medium bowl, mix flour, baking powder, salt, and 1/4 cup sugar. 
With pastry blender or two knives used scissor-fashion, cut in 
margarine or butter until mixture resembles coarse crumbs. Stir in 
dried cranberries, sour cream, orange juice, and orange peel just 
until ingredients are blended.
3. Turn dough onto lightly floured surface; with floured rolling pin,
lightly roll dough to 1/2-inch thickness. Cut out scones with 3-inch 
star-shape cookie cutter. With pancake turner, place scones 2 inches 
apart on cookie sheet. Press trimmings together; roll and cut as above. 
Sprinkle scones with cinnamon mixture.
4. Bake scones 10 to 12 minutes until golden. Serve scones warm. Or 
cool scones on wire rack; wrap in single layer with foil. Just before 
serving, reheat if desired.
Each scone: About 270 calories, 13 g fat, 3 mg cholesterol, 345 mg 
sodium. 
Total Time: 30 minutes
Source :    "Good Housekeeping"
S(MC formatting by):    "bobbi744@acd.net"
Copyright :    "© 1996 The Hearst Corporation; all rights reserved"
Start to Finish Time:    "0:30"
Per serving: 847 Calories (kcal); 14g Total Fat; (15% calories from 
fat); 22g Protein; 156g Carbohydrate; 26mg Cholesterol; 1833mg Sodium
Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/
2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Liz Schwall, of Woodland, Calif., contributed this recipe. Liz, 
a mother of two and the first female game warden in her region of 
California, loves to bake because it's therapeutic. "I tuck these star-
shaped scones into the Christmas baskets I pack for friends," says Liz. 
The scones also bring back memories of England, where she was born.
Contributed to the FareShare Gazette by Bobbie; 15 December, 2000.
<http://fareshare.net>
Bobbie**Christmas Scones**<bobbi744@acd.net>
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 106 Calories (kcal); 2g Total Fat; (15% calories from 
fat); 3g Protein; 20g Carbohydrate; 3mg Cholesterol; 229mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 0 Other Carbohydrates

 

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