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FareShare Gazette Recipes -- July 2001 - P's

 

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Recipes Included On This Page

Pad Thai Noodles
Peach 'n Pecan Pie
Portobello Mushrooms Cooked Like a Steak

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                      * Exported from MasterCook *
                             Pad Thai Noodles
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             ounces  rice stick noodles
  3        tablespoons  peanut oil
  3                     garlic cloves -- finely chopped
  5             ounces  pork tenderloin -- chopped
                        into 1/4 pieces
  1 1/4           cups  peeled shrimp
  1         tablespoon  palm sugar
  3        tablespoons  Thai fish sauce
  1         tablespoon  ketchup
  1         tablespoon  lime juice
  2                     eggs -- beaten
  1                cup  bean sprouts
                        **GARNISH**
  1           teaspoon  red chili flakes
  3                     scallions -- thickly sliced
  2        tablespoons  fresh cilantro -- chopped
Soak noodles in warm water until softened, then drain.
Heat the oil in a wok and fry the garlic over a high heat for 30 seconds. 
Stir in the pork and stir-fry for 2-3 minutes until lightly browned. Stir 
in the shrimp, then add the sugar, fish sauce, ketchup and lime juice and 
continue stirring for 30 seconds. Stir in the noodles, then add the bean 
sprouts and stir-fry for 30 seconds to cook lightly.
Turn out on a serving dish and scatter with chili flakes, scallions and 
cilantro.
NOTES : 2 beaten eggs may be added.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
6 July 2001.  <http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 185 Calories; 14g Fat (65.5% 
calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 117mg 
Cholesterol; 94mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 
Fruit; 2 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                            Peach 'n Pecan Pie
Recipe By     :Pillsbury
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  sugar
  3        tablespoons  all-purpose flour
     1/4      teaspoon  nutmeg
  1               dash  salt
     1/2           cup  light corn syrup
  3                     eggs
  3               cups  peaches -- peeled and cubed
     1/4           cup  butter -- melted
     1/2           cup  coarsely chopped pecans
     1/4           cup  all-purpose flour
     1/4           cup  firmly packed brown sugar
  2        tablespoons  butter -- softened
Prepare pastry for one crust pie.  Heat oven to 400║.  In a large bowl, 
combine sugar, 3 tablespoons flour, nutmeg, salt, corn syrup and eggs; 
beat at medium speed one minute.  Stir in peaches and 1/4 cup butter.  
Spoon into pastry lined pan.
In a small bowl, combine all topping ingredient; mix well. Sprinkle over 
peach filling.
Bake at 400║ for 35 to 45 minutes or until center is set. Serve warm or 
cool with whipped cream if desired.
NOTES : One 29 oz. can peach slices, well drained and cubed can be 
substituted for fresh peaches.
From Pillsbury Complete Book of Baking, page 283
Contributed to the FareShare Gazette by Jennie; 25 July 2001.
http://www.fareshare.net
             - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 261 Calories; 10g Fat (34.5% 
calories from fat); 3g Protein; 41g Carbohydrate; 1g Dietary Fiber; 93mg 
Cholesterol; 170mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 
1/2 Fruit; 2 Fat; 2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                 Portobello Mushrooms Cooked Like a Steak
Recipe By     :http://www.robertmondavi.com
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  extra-virgin olive oil -- plus
  2        tablespoons  extra-virgin olive oil
  2        tablespoons  minced shallot
  2          teaspoons  finely chopped fresh thyme
  1                cup  dry red wine
  1 1/2           cups  double-strength chicken stock
                        or 3 cups low-salt chicken broth boiled
                        until reduced by half
                        Salt
                        Fresh ground pepper
  1         tablespoon  unsalted butter
  1         tablespoon  red wine vinegar
     1/4           cup  balsamic vinegar
  1 1/2      teaspoons  minced garlic
  4              large  fresh portobello mushrooms -- gills removed
     1/2         pound  baby spinach -- (about 1/2 lb.)[4 handfuls]
Heat the grill to medium-high (a coal fire is best).
Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high 
heat. Add the shallot and cook briefly until soft and light brown, about 
2 minutes. Add 1 teaspoon of the thyme and stir. Add the red wine, bring 
to a boil and cook until reduced to about 1/4 cup. Add the stock, return 
to a boil, and continue to cook until reduced to about 3/4 cup. Season 
with the salt and pepper. Measure 2 tablespoons of the sauce into a 
medium bowl. Add the butter to the skillet and whisk until incorporated. 
Keep warm.
Whisk the red wine vinegar into the bowl with the sauce. While whisking 
rapidly, add 1 tablespoon of the olive oil, in a drizzle. Taste and 
season with the salt and pepper. Set aside.
In a medium bowl, whisk together the remaining 1/2 cup olive oil, 
balsamic vinegar, garlic, and remaining 1 teaspoon thyme. Holding the 
mushrooms one at a time over the bowl, spoon the marinade over both sides 
and let the excess run back into the bowl. Repeat until the mushrooms are 
well coated. (This method prevents the mushrooms from absorbing too much 
marinade.) Season both sides with salt and pepper and set on a plate.
Place the mushrooms, gill-side down, on the grill and cook until browned 
on both sides and cooked through, about 4 minutes total, turning once. 
Remove and keep warm.
Add the spinach to the vinaigrette and toss well. To serve, divide the 
potatoes or polenta among 4 plates. Top with the mushrooms, gill side up, 
and spoon the sauce onto the mushrooms and over the potatoes. Top with 
the spinach salad and serve immediately.
Chef's Note: If the olive oil flares up and burns the mushrooms, it 
creates a petroleum flavor. So make sure the oil doesn't drip from the 
mushrooms when you put them on the grill. If you don't care to start the 
grill, you can cook the mushrooms indoors on a ridged stovetop grill. Oil 
it lightly and preheat it before cooking the mushrooms. Or you can use a 
heavy sautÚ pan with a little olive oil, preheated over medium-high heat, 
then turned down to medium to cook the mushrooms through.
Adapted from The Tra Vigne Cookbook "Seasons in the California Wine 
Country" by Michael Chiarello
Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
 Contributed to the FareShare Gazette by Art; 19 July, 2001.
http://www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 374 Calories; 37g Fat (95.7% 
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 
8mg Cholesterol; 39mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 
Fruit; 7 1/2 Fat; 0 Other Carbohydrates.
 

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