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FareShare Gazette Recipes -- July 2002 - H's

 

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Recipes Included On This Page

Hamburger Paprikash
Hardangerlefse

Hot Hot Hot Chicken Thighs

Hungarian Goulash
[Contest Winner]

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                     * Exported from MasterCook *

                           Hamburger Paprikash

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef -- or ground sirloin
  1 1/2      teaspoons  paprika
  1           teaspoon  salt
     1/4      teaspoon  pepper
  1                cup  brown gravy
  4             ounces  mushrooms -- (1 can) drained
  1                cup  sour cream
  1                can  French fried onions
                        Parsley flakes

Brown ground beef. Pour off drippings. Add paprika, salt and 
pepper. Then add brown gravy and mushrooms. Cover and simmer 
15 minutes.

Stir in sour cream and 1 cup french fried onions. Heat for 5 
minutes.

Serve over cooked egg noodles. Garnish with parsley flakes 
and remaining onions.

I got it from someone in Syr. This is really quick, easy, and good.

Contributed to the FareShare Gazette by Kathy; 13 July 2002.
pandk@gbso.net
www.fareshare.net

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Per Serving (excluding unknown items): 336 Calories; 29g Fat (76.5% 
calories from fat); 15g Protein; 5g Carbohydrate; trace Dietary 
Fiber; 82mg Cholesterol; 607mg Sodium.  Exchanges: 0 Grain(Starch); 
2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.


                      * Exported from MasterCook *

          Hardangerlefse - Norwegian "Morlefse" (soft and sweet)

Recipe By     :Norsk Folkemuseum, Oslo, Norway
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  250            grams  sugar
  125            grams  melted butter -- or margarine
     1/2         liter  buttermilk
  1           teaspoon  baking powder
  1           kilogram  flour
                        barley flour -- for rolling *
                        butter -- sugar and
                        cinnamon

Mix eggs with sugar and butter, and stir into the milk. Mix the 
baking powder with some flour and stir into the blend. Mix with 
enough more flour to make a dough that is easy to roll.

* Barley flour for rolling  out the "lefse" is the best, but any
flour is acceptable.

Bake the "lefse" on a griddle or in a dry frying pan.

Serve with butter, sugar and cinnamon on top.

This freezes well.

Cuisine : "Norwegian"
Source : "Norsk Folkemuseum, Oslo, Norway"
S(MC formatting by): "bobbi744@attbi.com"

NOTES : Bobbie's Note: We saw this being made at the Norsk
Folkemuseum in Olso, Norway and then got a chance to eat some too.
It was delicious.

Contributed to the FareShare Gazette by Bobbie; 15 July 2002.
bobbi744@attbi.com
www.fareshare.net

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Per Serving (excluding unknown items): 365 Calories; 8g Fat (19.3% 
calories from fat); 8g Protein; 65g Carbohydrate; 2g Dietary Fiber; 
42mg Cholesterol; 137mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                        Hot Hot Hot Chicken Thighs

Recipe By     :The Biker Cookbook by Spuds Murphy
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-07 July 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  chicken thighs without skin -- (1 1/2 to 2)
     1/4           cup  Caribbean-style hot sauce
                        or your favourite hot sauce
     1/4           cup  lime juice
     1/4           cup  yellow mustard
  2        tablespoons  wine vinegar
  2        tablespoons  chopped parsley
  2        tablespoons  dried thyme
     1/4      teaspoon  dried ginger -- or to taste
                        Salt and pepper -- to taste

Score chicken on both sides by making diagonal cuts about 1 inch
apart.

In a large mixing bowl, blender or food processor, mix hot sauce,
lime juice, mustard and vinegar. Add spices and blend until mixture 
forms a saucy paste.

Mix chicken thighs with paste to coat chicken. Marinate in 
refrigerator for 2 to 8 hours, turning chicken occasionally to coat.
Remove chicken and reserve sauce.

Hallie's comment: If you put the coated chicken pieces and the rest
of the marinade into a resealable plastic bag, squeeze the air out
and put that in the refrigerator you will get a better end product.
Also it is less messy to squish the marinade around the pieces
inside the bag and turn the whole bag from time to time.

Place chicken on uncovered grill and grill directly over medium heat
for approximately 15 minutes. Turn chicken and grill for about 10 to 
15 minutes more. Baste both sides with reserved marinade and grill 
for 5 minutes more or until chicken is tender and no pink remains.
Discard remaining marinade.

 From The Biker Cookbook by Spuds Murphy; Gramercy Books (Random
House); 1998. ISBN 0-517-20565-3

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 18 July 2002.

www.fareshare.net

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Per Serving (excluding unknown items): 92 Calories; 3g Fat (30.0% 
calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 
54mg Cholesterol; 182mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean 
Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
                     * Exported from MasterCook *

                          Hungarian Goulash

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Fareshare Gazette Jul2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   1                    onion -- chopped
   2      tablespoons   sweet Hungarian paprika
   2      pounds        beef round -- cut
                        into 1-inch cubes
   2      tablespoons   flour
     1/2  teaspoon      salt
     1/2  teaspoon      marjoram
   4      cups          beef stock
   1 1/2  cups          diced potatoes
   1 1/2  tablespoons   lemon juice

Melt the butter in a covered casserole.
Add the onion, and stir and cook until soft.
Stir in the paprika, and cook slowly, 1 to 2 minutes.

Roll the meat in the flour, and add to the onion, cooking only long
enough to brown lightly.
Sprinkle with a little salt and add the marjoram.

Pour in the broth, and bring to a boil.
Cover and simmer for about 1 hour, until tender.
Add the potato and cook 15 to 20 minutes longer, until done.
Remove from the heat, stir in the lemon juice and add more salt if
necessary.

Serves 4

Contributed to the FareShare Gazette by Cora; 8 July 2002.

www.fareshare.net

 From: Cora**Recipe: Hungarian Goulash**quinnc@toadmail.com

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