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Recipes Included On This Page

Seasoning Mix For Beef
Skyr
Sour Cream Rhubarb Crumb Pie
Southern Dry Rub
Southwest Spice
Southwestern Rub
Spicy Chili Rub
Spicy Szechwan Chicken With Cashew Nuts-Kung
Spring Vegetable and Morel Ragout with Spinach Fettuccine
Stuffed Shrimp with Ham and Crab

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* Exported from MasterCook * Seasoning Mix For Beef Recipe By : Serving Size : 1 Preparation Time :0:10 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 3/4 teaspoon ground coriander 1 teaspoon cayenne 3/4 teaspoon dry mustard 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1 teaspoon garlic powder 1/4 teaspoon ground mace 1 teaspoon ground ginger 1/4 teaspoon black pepper 1 teaspoon onion powder 1/4 teaspoon white pepper This recipe was just called "Seasoning Mix". It was rubbed on a Flank Steak. Contributed to the FareShare Gazette by Robin; 19 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 2g Fat (24.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4272mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.

* Exported from MasterCook * Skyr Recipe By :Elizabeth Baird's Favourites Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 cups buttermilk -- (4 liters) 1 cup whipping cream -- (250 mL) 3/4 cup light cream -- (175 mL) [half and half/cereal cream] 1/3 cup granulated sugar -- (75 mL) Pour buttermilk into 2 large ovenproof bowls and bake, uncovered, at 200F (100C) for 4 hours. Line a large colander with fine cheesecloth and place in the sink. Pour in the baked buttermilk and let the clear liquid drain for 1 1/4 hours. Transfer thick sauce to a food processor and process with whipping and light creams and sugar until silky smooth. Or combine the ingredients in a large bowl and beat until smooth and light. Refrigerate until serving time. Makes 5 cups (1.25 L). This Icelandic recipe is adapted from Karla Thomson's grandmother in Gimli, Manitoba. Gimli was founded by Icelandic settlers. Her grandmother used to beat it by hand which took a lot longer than using electric mixers. Karla calls this 'Icelandic ice cream'. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 16g Fat (46.5% calories from fat); 14g Protein; 27g Carbohydrate; 0g Dietary Fiber; 58mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Sour Cream Rhubarb Crumb Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rhubarb 1 1/2 cups sugar 1/3 cup all-purpose flour 1 cup light sour cream 1/2 cup flour 1/2 cup brown sugar 1/2 cup butter -- softened 10 inch pie shell -- unbaked Cut rhubarb and mix with strawberries if desired. Place in a 10-inch unbaked pie shell. Combine sugar, flour and sour cream, pour over the top of the rhubarb. Mix together the flour, brown sugar and butter to make crumbs. Sprinkle over the top of the pie. Bake at 450慚. for 15 minutes. Reduce heat and bake at 350慚. for an additional 30 minutes, or until the pie is set. Contributed to the FareShare Gazette by Jennie; 29 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10824 Calories; 585g Fat (48.2% calories from fat); 128g Protein; 1287g Carbohydrate; 53g Dietary Fiber; 267mg Cholesterol; 12711mg Sodium. Exchanges: 58 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 115 Fat; 25 Other Carbohydrates.

* Exported from MasterCook * Southern Dry Rub (good with Venison roast) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup corn sugar [get at beer supply store] 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne pepper -- ground Defrost the venison roast if frozen. Sprinkle on rub. Rewrap and put in refrigerator for several hours (preferably overnight). When ready to smoke, take out of refrigerator, sprinkle on more rub, and let it sit for an hour. Get smoker ready and up to 200F. Smoke (I use hickory or mesquite) for about 1 hour to 1.5 hours per pound. Take off, let rest for fifteen minutes, slice, and eat up. Best venison roast I ever had. Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 6g Fat (23.1% calories from fat); 8g Protein; 34g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 12811mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat.

* Exported from MasterCook * Southwest Spice - {Emeril's Southwest Seasoning} Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Chili powder 2 teaspoons Ground cumin 2 tablespoons Paprika 1 tablespoon Dried oregano 1 tablespoon Ground coriander 1 teaspoon Cayenne pepper 1 tablespoon Garlic powder 1 teaspoon Crushed red pepper 1 tablespoon Salt 1 teaspoon Black pepper Combine all of the above ingredients thoroughly. This recipe yields 1/2 cup of Emeril's famous "Southwest Spice" seasoning. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - Essence Recipes Link; Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 7g Fat (28.4% calories from fat); 8g Protein; 32g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 6564mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.

* Exported from MasterCook * Southwestern Rub Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Amber cumin 2 teaspoons White cumin 1 teaspoon Black cumin 2 tablespoons Chili powder 2 tablespoons Paprika 1 tablespoon Ground coriander 1 tablespoon Garlic powder 1 tablespoon Salt 1 teaspoon Crushed red pepper 1 teaspoon Dried oregano In a small mixing bowl, combine all the ingredients together. Mix thoroughly. This spice mixture should be stored in an air-tight container for up to 6 months. This recipe yields 1/2 cup. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998); Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 5g Fat (27.6% calories from fat); 6g Protein; 26g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 6556mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat.

* Exported from MasterCook * Spicy Chili Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon ground oregano 4 tablespoons paprika 2 tablespoons salt 1 tablespoon granulated sugar 1 tablespoon white pepper Mix all ingredients in small bowl and store in a tightly-sealed jar in a cool dark place. Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 10g Fat (21.5% calories from fat); 10g Protein; 73g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 12983mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Fat; 2 Other Carbohydrates.

* Exported from MasterCook * Spicy Szechwan Chicken With Cashew Nuts-Kung Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole chicken breasts --skinned & boned and cut into 1 squares 1 tablespoon cornstarch 1 large egg white -- beaten until slightly foamy 3 tablespoons peanut oil 1 cup raw cashew nuts 1 piece fresh ginger root -- (1 inch) peeled and minced 2 green onions -- chopped 1/2 teaspoon Indonesian hot pepper paste -- (1/2 to 1) [see recipe] 2 teaspoons Hoisin sauce 1 tablespoon pale dry sherry 1/2 teaspoon salt 1 teaspoon sesame oil 1 teaspoon sugar INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers -- stemmed [remove seeds for a milder version] Hot water -- sufficient to cover the peppers White vinegar -- sufficient to make a paste Salt to taste Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes; meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top, (DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown; drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden; drain over the wok and set aside on paper plates; in the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute; add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve. INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version) Hot water ~ sufficient to cover the peppers White vinegar ~ sufficient to make a paste Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender; blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily; add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated. Yield : about 1/2 cup. Contributed to the FareShare Gazette by Deb; 12 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 8g Fat (79.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 217mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Spring Vegetable and Morel Ragout with Spinach Fettuccine Recipe By :Sublime Vegetarian by Bill Jones via The Edmonton Journal Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 milliliters olive oil -- (2 tablespoons) 4 shallots -- minced 15 milliliters minced garlic -- (1 tablespoon) 250 milliliters quartered new potatoes -- (1 cup) 250 milliliters sliced fresh morel mushrooms -- (1 cup) [or 12 dried morels rehydrated] 250 milliliters trimmed and sliced asparagus -- (1 cup) 250 milliliters fiddlehead ferns -- (1 cup) [or more asparagus] 15 milliliters flour -- (1 tablespoon) 500 milliliters stock -- (2 cups) [or water] 450 grams fresh spinach fettuccine -- (1 pound) 500 milliliters spinach -- (2 cups) washed and stemmed 60 milliliters sour cream -- (4 tablespoons) [optional] 30 milliliters chopped chives -- (2 tablespoons) [for garnish] In a non-stick pan over medium-high heat, add oil, shallots and garlic. Season well with salt and pepper and saut� until fragrant, about 1 minute. Add new potatoes, morels, asparagus and fiddleheads (if using) and saute for 4 to 5 minutes or until vegetables begin to brown. Sprinkle the flour over top and toss well to coat. Add half the stock and stir well to dissolve flour. Add remaining stock, stir to mix and bring to a boil. Reduce heat and simmer for 5 minutes or until vegetables are soft and set aside. In a stock pot filled with salted water; bring to a boil, add the noodles and cook for 5 to 6 minutes or until al dente tender. Drain noodles in a colander and shake well to remove excess water. Sprinkle a little oil on top and stir to mix. Reheat sauce (thin with additional stock if necessary) and add spinach and sour cream to pan. Stir well to mix and cook until spinach just wilts, about 1 to 2 minutes. Add cooked pasta and toss well to coat. Transfer pasta to four bowls, sprinkle with chives and serve immediately. From Sublime Vegetarian by Bill Jones; 1999. This recipe appeared in The Edmonton Journal, 26 May 1999. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 31 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 10g Fat (77.1% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

* Exported from MasterCook * Stuffed Shrimp with Ham and Crab Recipe By :Television Food Network Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 onion -- finely diced 1/4 cup finely chopped parsley -- divided 1/2 cup smoked ham --finely diced 1 cup cornbread crumbs 3/4 cup chicken stock 1 pound lump crab meat -- picked through Salt and freshly ground pepper 2 pounds large shrimp -- peeled with tails on Melted butter 10 ounces mixed greens Roasted Tomato Aioli -- recipe below 2 equivalent egg substitute * 2 teaspoons salt 2 teaspoons dry mustard 1 Dash cayenne 1/2 lemon -- juiced 4 garlic cloves -- roasted 1 Pinch saffron -- dissolved in 2 tablespoons hot water 3 Roma tomatoes -- split and oven dried 1 cup canola oil Heat oil in a skillet over medium heat. Saut� the onion, ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the saut嶪d ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimp on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli. Roasted Tomato Aioli: Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell" Yield : 4 to 6 servings Prep Time: 1 hour 15 minutes Cook Time: 20 minutes Television Food Network Episode #: FO1C01 Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 1 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 583 Calories; 46g Fat (70.9% calories from fat); 33g Protein; 9g Carbohydrate; 3g Dietary Fiber; 230mg Cholesterol; 1222mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat.

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