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FareShare Gazette Recipes -- August 2001 - F's


FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Foil Dinners
Fresh Peach Ice Cream (Cooks)
Frittata à la Mamma

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                     * Exported from MasterCook *
                               Foil Dinners
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        lean ground meat
                        Lipton Onion Soup
                        Heinz 57 Sauce
                        garlic powder -- to taste
                        meat tenderizer
                        lemon pepper -- to taste
                        aluminum foil
Season lean ground meat with Lipton Onion Soup, Heinz 57 sauce, garlic 
powder, meat tenderizer. lemon pepper. Or season to your taste.
Patty out meat into fairly thick patties.  Using individually sheets of 
aluminum foil put a patty of meat in foil and top with favorite 
He cut mushrooms in one bowl and green peppers in another and so on and 
everyone decided what they wanted in their foil dinner.
I topped mine with chunks of potatoes, baby carrots onions, bell 
pepper, mushrooms.
Top off with a chunk of margarine and fold each up with foil standing 
on top.
Can be done down in the coals, on the grill or in the oven. A complete 
Contributed to the FareShare Gazette by Lynn; 17 August, 2001.
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% 
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg 
Cholesterol; 0mg Sodium.  Exchanges: .
                      * Exported from MasterCook *
                      Fresh Peach Ice Cream (Cooks)
Recipe By     :Cooks Illustrated Magazine
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     medium-size  ripe peaches -- peeled pitted and
                        cut into 1/2-inch pieces -- (about 2 cups)
     1/2      teaspoon  juice from 1 lemon
  1              Pinch  salt
  1                cup  sugar -- plus
  6        tablespoons  sugar
  1 1/4           cups  whole milk
  1 1/3           cups  heavy cream
  6              large  egg yolks
  1           teaspoon  vanilla extract
  2        tablespoons  vodka
Makes about 1 quart.
Introduction : When made with ripe, in-season peaches and a rich 
custard base, homemade peach ice cream delivers an ultra-fresh, creamy-
smooth sensation that commercial brands can't match.
Both the cooked peaches and the custard mixture must be cooled to 40 
degrees before you churn them. Since they are fine in the refrigerator 
overnight, you may want to prepare them the day before you plan to 
churn and serve the ice cream. You'll get the very best results from 
using in-season, fully ripened peaches, but in a pinch, you can 
substitute 2 cups IQF (individually quick frozen) sliced peaches and 
replace the vodka with peach-flavored liqueur (alcohol ensures the 
fruit's tenderness). The ice cream is at its peak when eaten within 
four hours of churning.  Covered, it will keep in the freezer for up to 
two days.
1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in 
medium-size non-reactive saucepan to combine; let stand until a pool of 
syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 
2. Position sieve over medium bowl set in an ice-water bath; set aside. 
Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over 
medium heat, stirring occasionally, until steam appears, 5 to 6 
minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 
tablespoons sugar in medium bowl until pale yellow. Stir half the 
warmed milk mixture into beaten yolk mixture until just blended. Return 
milk-yolk mixture to saucepan with remaining warmed milk mixture. Heat 
milk-yolk mixture over medium-low heat, stirring constantly with wooden 
spoon, until steam appears, foam subsides, and mixture just begins to 
thicken or instant-read thermometer registers 180 degrees. (During the 
early stages of cooking, there is a thin layer of foam on top of the 
custard. When the steam begins to rise from the custard and the foam 
has almost totally subsided, it is near 180 degrees. The mixture must 
not boil or the eggs will curdle.) Remove custard from heat, and pour 
it through fine-mesh sieve into bowl placed over ice-water bath. Cool 
custard mixture to room temperature, stir in vanilla, then cover and 
refrigerate until instant-read thermometer registers 40 degrees, at 
least 2 and up to 24 hours.
3. Meanwhile, heat softened peaches and their liquid, stirring 
occasionally, over medium-high heat, until peaches are tender and flesh 
has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and 
refrigerate until cold, at least 4 and up to 24 hours.
4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid 
into chilled custard mixture; pour into ice cream machine canister and 
churn, following manufacturer's instructions, until mixture is frozen 
and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; 
continue to churn until combined, about 30 seconds longer. Transfer ice 
cream to airtight container.
Freeze until firm, about 2 hours.
Makes about 1 quart
Follow recipe for Fresh Peach Ice Cream:
.  increasing number of peaches to 4
.  decreasing sugar to 1 cup
.  increasing whole milk to 1 1/2 cups
.  decreasing heavy cream to 1/4 cup
.  decreasing eggs yolks to 4
.  decreasing vodka to 1 1/2 tablespoons
.  Each time a sugar addition is called for, add 1/3 cup.
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 17 August, 2001.
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 695 Calories; 40g Fat (51.6% 
calories from fat); 8g Protein; 75g Carbohydrate; 0g Dietary Fiber; 
438mg Cholesterol; 112mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Non-Fat 
Milk; 7 1/2 Fat; 4 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                           Frittata ŕ la Mamma
Recipe By     :courtesy of Rocco DiSpirito (c) 2001
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-8 Aug. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     bell pepper -- chopped
  1                     onion -- chopped
  1                     garlic clove -- minced
  2                     potatoes -- diced
  12                    eggs
  1           teaspoon  salt
  4                     cranks fresh ground pepper
  1         tablespoon  grated parmesan
  3        tablespoons  olive oil
1. In an omelet pan, sauté onions, pepper and garlic in olive oil for 5 
minutes. Add potatoes. Sprinkle all with salt and pepper. Continue to 
cook until potatoes are soft.
2. In mixing bowl, lightly beat eggs with salt and pepper. Pour egg 
mixture over vegetables in the omelet pan. Sprinkle with cheese. 
Stirring constantly, cook frittata for about 5 minutes on one side, 
until eggs are firm and edges are beginning to brown.
3. Using a plate if necessary, flip frittata. Cook until eggs are 
cooked through. Serve warm or at room temperature.
Recipes courtesy of Rocco DiSpirito (c) 2001
Contributed to the FareShare Gazette by Robin; 7 August, 2001.
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 177 Calories; 12g Fat (59.9% 
calories from fat); 9g Protein; 9g Carbohydrate; 1g Dietary Fiber; 
281mg Cholesterol; 352mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean 
Meat; 1/2 Vegetable; 1 1/2 Fat.

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