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FareShare Gazette Recipes -- March 1999 - R's (Page 1)

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Recipes Included On This Page

Rice Pie
Ricotta Pie
Roast Beef Tenderloin in a Dry Rub Crust
Roasted Butternut Squash Soup (Spruce)

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                   *  Exported from  MasterCook  *
                                 Rice Pie
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             rice
   1      lb.           ricotta cheese
   1      qt.           milk
   1      t             lemon juice
   6                    eggs
   1 1/2  c             sugar
                        Pie Crust
   1      stick         margarine
   1      t             baking powder
   2 1/2  c             flour
   2                    eggs
     1/4  c             sugar
     1/2  t             vanilla
Put rice and milk in pan and bring to a low simmer, stirring often. 
Reduce to lowest heat setting. Cook until rice completely absorbs milk, 
stirring often.  This can take about an hour and a half. When milk is 
absorbed, remove from heat and let cool.
Beat the rest of ingredients with egg beater and add to rice. Pour into 
two 9" deep dish pie crusts. Bake at 300 degrees for one and a half 
hours. Then  raise heat to 325 and bake for an additional 15 minutes. 
Before serving, sprinkle with confectioners sugar. Keep covered and 
refrigerated. 
Pie Crust:
Cream margarine and sugar. Add eggs and vanilla. Sift dry ingredients and 
add to creamed mixture. Make into a ball and roll out. 
Submitted to FareShare by Gracie Adams - GAdams1350@aol.com
Formatted in MasterCook by Art Guyer
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                     *  Exported from  MasterCook  *
                               Ricotta Pie
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Pies                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Plus 2 ounces of Ricotta cheese
   5                    eggs
   1 1/2  cups          sugar
   1      pinch         salt
     1/2                fresh vanilla bean, pulverized
Preheat oven to 400 degrees.  Drain the Ricotta cheese in a cheese cloth
if it is too wet and doesn't hold its shape.  When it is very well
drained, beat until smooth.  In a separate bowl, beat the eggs, sugar,
salt, and vanilla bean together until smooth.  Beat into the cheese a
little at a time.  Lightly grease a deep dish pie pan and pour in the
pie mixture.  Turn down the oven to 350 degrees and bake 35 minutes. 
The sides will set but the center will not at this point.  Turn off the
oven and leave the pie in the oven for 20 more minutes.  Now open the
oven door and let set in oven another 15 minutes.  This is usually
served warm from the oven as a family tradition but it is good cold too.
Submitted to FareShare by Gracie Adams - GAdams1350@aol.com
Formatted in MasterCook by Art Guyer 
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                     *  Exported from  MasterCook  *
                 ROAST BEEF TENDERLOIN IN A DRY RUB CRUST
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Beef                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pound         beef tenderloin -- trimmed and
                        defatted, but left whole (5 to 6)
     1/4  cup           olive oil plus 2 tablespoons
   3      tablespoons   dry thyme
   3      tablespoons   dry rosemary
   2      tablespoons   finely chopped garlic
   3      tablespoons   butcher grind black pepper
   2      tablespoons   coarse salt
                        Wine sauce:
   1      cup           red wine
   2      tablespoons   shallots
                        Salt and pepper -- to taste
   1      tablespoon    fresh thyme
   1      tablespoon    butter
Preheat the oven to 425 degrees. Place an empty, heavy bottomed 
roasting pan into the oven for 10 minutes. While it is heating, 
combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and 
salt in a bowl. Rub this dry rub seasoning paste evenly over the beef 
tenderloin. After 10 minutes, remove the roasting pan from the oven, 
drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the 
bottom of the pan, and then add the seasoned fillet. Place in the 425 
degree oven for 10 minutes. Turn the fillet over and return to the oven 
to sear the second side for an additional 10 minutes. Reduce the oven 
temperature to 375 degrees and cook until it reaches desired doneness 
using a meat thermometer (an internal temperature of 135 degrees for 
medium rare) approximately 15 to 18 minutes additional cooking time. 
Sauce: In a saucepan, combine wine, shallots, and salt and pepper. 
Reduce by half. Whisk in thyme and butter just to heat through. 
When the tenderloin has finished roasting, remove it from the oven and 
allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch 
slices and arrange on a platter. Spoon some wine sauce over the top. 
Yield: 8 to 10 portions 
Submitted to FareShare by AcaGordon - gordon@gro2.telmex.com.mx
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : (recipe courtesy of Michael Lomonaco) 
                     *  Exported from  MasterCook  *
                  Roasted Butternut Squash Soup (Spruce)
Recipe By     : Keith Luce, Spruce Restaurant
Serving Size  : 14   Preparation Time :0:00
Categories    : Soups                            Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         butternut squash -- halved, seeded
                        honey -- preferably
                        chestnut honey -- as needed
   3                    shallots -- minced
   2      tablespoons   butter
   3      quarts        stock
   1      tablespoon    fresh rosemary -- finely chopped
                        salt and black pepper -- to taste
1. Brush each squash half with 1 tablespoon honey. Roast at 350 degrees
until tender, about 45 minutes; cool. Remove flesh from skin.
2. In a saucepan over low heat, sauté shallots in butter until
translucent. Add squash and 3 quarts stock. Bring to boil.
3. Reduce heat. Add rosemary. Simmer 10 minutes.
4. Transfer to a blender and puree. Add remaining stock. Blend well. 
Season to taste with salt, pepper and additional honey. Soup should be 
brothy.
>Melissa's Specialty Foods May 1998: guest chef, Keith Luce, Chef, Spruce
Restaurant, Chicago, Illinois
Submitted to FareShare by Pat Hanneman
Pat Hanneman's Kitchen - recipe home page 
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer 
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