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FareShare Gazette Recipes -- March 2003 - D's

 

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Recipes Included On This Page

 Dainty Pasta
Dessert Couscous

Dried Cherry and Chocolate Biscotti

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                      * Exported from MasterCook *

                               Dainty Pasta

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  tiny pasta -- (such as orzo)
  1         tablespoon  olive oil
     1/2           cup  onion -- chopped
  2             cloves  garlic -- minced
     1/2           cup  oil-packed sun-dried tomatoes -- rinsed
                        and finely chopped
     1/3           cup  fresh basil
     1/3           cup  Romano cheese -- grated
     1/4           cup  pine nuts -- lightly toasted
  10             drops  red pepper sauce
  1                cup  fresh goat's milk
     1/4           cup  goat cheese -- crumbled

Cook pasta in salted water to al dente stage. Drain, but do not rinse.
Set aside.

In large skillet, heat oil and sauté onion over medium heat until
translucent. Add garlic, sun-dried tomatoes, basil, Romano cheese,
pine nuts, red pepper sauce and goat's milk. Simmer until slightly
reduced, about 5 minutes.

Stir in cooked pasta and heat through.

Serve topped with crumbled goat cheese, if desired.

Contributed to the FareShare Gazette by Dancer^; 21 March 2003.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 157 Calories; 13g Fat (71.2% calories 
from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 
138mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.


                      * Exported from MasterCook *

                             Dessert Couscous

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5               cups  couscous
  2        tablespoons  peanut oil
     1/4      teaspoon  salt
     1/4      teaspoon  cinnamon
     3/4           cup  olive oil
                        Cinnamon
                        Icing sugar
                        Prunes -- dates
                        raisins and almonds -- as required

Cover raw couscous with cold water and drain immediately. Stir with a
fork and let rest for 15 minutes. Sprinkle with the peanut oil mixed
with 6 tb water along with the salt and cinnamon. Mix well using your
hands until the liquid has been uniformly absorbed.

Place couscous in the top of a couscousier and [place over boiling water.
Steam for 30 minutes and remove from the heat.

Return couscous to a bowl and mix in half the olive oil using your
hands.

Allow to cool and then sprinkle with 3/4 cup water. Mix well and set aside
until it has absorbed all the water. Return to the couscousier and steam
for another 15 minutes. Return to the bowl, add half the remaining oil
and mix with your fingers. Steam again for another 30 minutes. Return to
the bowl for one last time and mix in the rest of the oil.

Arrange couscous in a cone shape on a large serving platter. Decorate
attractively with the garnishes and serve while still hot

By :   Leon Brocard
astray.com

Contributed to the FareShare Gazette by Fatima; 4 March 2003.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 821 Calories; 32g Fat (35.9% calories 
from fat); 18g Protein; 112g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 
103mg Sodium.  Exchanges: 7 1/2 Grain(Starch); 6 1/2 Fat.


                      * Exported from MasterCook *

                   Dried Cherry and Chocolate Biscotti

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
     1/4           cup  cocoa powder
  2          teaspoons  baking powder
  1              pinch  salt
     1/4      teaspoon  cinnamon
  1                cup  unblanched whole almonds
  1                cup  dried cherries
  3              large  eggs
     3/4           cup  sugar
  1           teaspoon  pure vanilla extract
  8             ounces  semi-sweet chocolate -- melted

Preheat the oven to 350 degrees F.

In a mixing bowl, sift the flour, cocoa powder, baking powder, salt
and cinnamon. Stir in the almonds and cherries.

In another mixing bowl, whisk the eggs, sugar and vanilla until
smooth.

Stir the dry ingredients into the egg mixture. Mix well. Lightly dust
the work surface.

Turn the dough onto the surface and knead the dough a couple of times.
Shape the dough into a log, about 12 inches long and 4 inches wide.

Place the dough on a parchment lined baking sheet and bake for about
30 minutes or until golden and firm to the touch. Remove from the
oven and cool completely on a wire rack.

Using a serrated knife, slice the bread diagonally into 1/4-inch
slices. Place the slices on a parchment lined baking sheet and bake
for an additional 12 to 14 minutes or until golden and crispy.

Remove from the oven and cool completely a second time on a wire rack.

Dip half of each biscotti in the melted chocolate and place on a
parchment lined baking sheet and refrigerate until the chocolate sets.

Makes 4 dozen.

Great for informal holiday gatherings, this extra crunchy cookie
perfectly complements tea or coffee. Plus, these treats travel and
store well.

Contributed to the FareShare Gazette by Dancer^; 17 March 2003.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 46 Calories; trace Fat (8.1% calories 
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 12mg 
Cholesterol; 27mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
0 Fruit; 0 Fat; 0 Other Carbohydrates.

     

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