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FareShare Gazette Recipes -- October 2003 - R's

 

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Roasted Pumpkin Seeds
Rosemary's Calzone

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                      * Exported from MasterCook *

                          Roasted Pumpkin Seeds

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-10 Oct 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Pumpkin
  2        tablespoons  Vegetable oil
                        Salt, or other seasonings to taste

Scoop out the seeds and pulp from a pumpkin, and separate the pulp
from the seeds, discarding the pulp. Rinse the seeds in a large
colander under cold running water, removing any remaining clinging
strings. Seeds will feel slippery to the touch under the water.

Dump seeds, a small amount at a time, into paper toweling and dry.
Spread onto a large baking sheet and allow to finish air-drying for
an hour or so. When seeds are dry, toss them with the vegetable oil
to coat well and sprinkle liberally with salt. Spread into a thin
layer on the baking sheet and place in a 350 oven for 30 minutes,
or until golden brown, stirring every few minutes to prevent burning.

Remove from the oven and allow to cool before serving.

Contributed to the FareShare Gazette by Art 17 October 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 271 Calories; 27g Fat (87.6% calories 
from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
1mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 1/2 Fat.


                      * Exported from MasterCook *

                            Rosemary's Calzone

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 6-10 Oct 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  all purpose flour
  1            package  active dry yeast
     1/8      teaspoon  sugar
     1/2            c.  tepid water
                        Dissolve yeast and sugar in tepid water
                        until foaming.
     3/4           cup  cold milk
  1 1/2      teaspoons  salt
  2         tablespoon  olive oil
                        
                        ROSEMARY'S FILLING (per calzone) :
  1                     fresh sweet Italian sausage
  1              large  fennel bulb
  1              large  leek white or onion
  1             medium  red and/or green pepper
                        Garlic oil (1 large clove garlic minced,
                        in 3 tablespoons olive oil)
                        Salt, pepper and lemon juice
     1/4           cup  fine grated Parmesan
     1/3           cup  coarse grated Swiss
  1              ounce  Jack or soft Cheddar, cut in strips

Herbs: minced parsley, your choice of others, fresh or dried

Equipment: A vegetable steamer plus a pizza baking stone and paddle -
the hot baking surface is essential to prevent soggy bottoms.

By hand or machine? Whichever your prefer. I like the ease of mixing
and preliminary kneading in a processor, then a final kneading by
hand. If your machine is too small for the recipe, process in 2
batches and combine them for the final hand kneading (the ready
dough can wait an hour or so). Form the calzones one at a time -
they take only 6 minutes to bake.

Measure the flour into the machine (note plastic blade). Turn it on.
Add the yeast mixture and 3/4 cup milk, then the salt and oil plus
driblets more milk until dough masses as shown. Let rest 5 minutes.
Dough has more body after it has rested; process 2 seconds more then
turn dough out onto lightly floured board. Knead 50 strokes, let
rest 2 minutes, knead 20 strokes more. Dough should be soft and smooth.

Let dough rise in covered bowl for 1 1/2 hours or until doubled in
bulk. Turn it out and divide into three. Form gently between your
hands into smooth balls, as shown. Cover and let rest 10 minutes.
As dough rises, steam and slice sausage, slice and steam vegetables.
Place baking stone in oven and preheat to 500 degrees. After dough
has rested, roll, toss and twirl a ball into a 12 inch disk; place
on your lightly floured paddle.

Leaving a free 1/2 inch all around, rapidly paint surface with garlic
oil. Salt lightly. On half the disk, spread in layers half the cheeses,
the vegetables, sausage, the remaining cheese, drops of oil and lemon
juice. After flipping over the top half and pressing edges of dough
together with your fingers, paint with oil. Salt lightly. Slide calzone
onto the hot pizza stone and bake for 6 minutes, or until nicely
browned.

Contributed to the FareShare Gazette by Art 29 October 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 111 Calories; 9g Fat (70.8% calories 
from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 
1109mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other 
Carbohydrates.

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