Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- April 1999 - K's



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Kaeng Ka-ri Kung (Curried Prawns)
Kidney Bean Casserole
King Crab Legs Marinated In Rum

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index


FareShare Chat Recipes.
FareShare Gazette Recipes.

                    *  Exported from  MasterCook  *
                    Kaeng Ka-ri Kung (Curried Prawns)
Recipe By     : The Elegant Taste of Thailand, Cha Am Cuisine
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Thai
                Main Dishes                      Shrimp
                Tomatoes                         Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        prawns -- shelled,deveined
   2 1/2  cups          coconut milk
   1      teaspoon      yellow curry paste
   2                    fresh chilies -- seeded,sliced
     1/2  cup           cherry tomatoes
   2      tablespoons   fish sauce
   1 1/2  tablespoons   sugar
   1      teaspoon      salt
Put 3/4 cup coconut milk into a wok or pan, bring to a boil over medium
heat, stirring constantly, and boil for 5 minutes.
Add the curry paste, stir well, and simmer for 10 minutes. Then add the
fish sauce, sugar, salt and remaining coconut milk and simmer for 10
more minutes, stirring regularly.
Finally, put in the chilies, tomatoes, and prawns, bring to a boil, and
remove from heat. Serve with cucumber relish.
Cucumber Relish:
4 cucumbers
4 shallots
1 chili
1/3 cup vinegar
2 tsp sugar
1 tsp salt
Wash and peel cucumbers, halve lengthwise, then cut across into thin
slices. Cut the shallots and chilies into thin slices. Place the
cucumber, shallot, and chili slices in a bowl.
Heat the vinegar, sugar, and salt, stirring constantly until sugar has
dissolved. When the mixture comes to a boil, remove from heat. After it
has cooled, add it to the bowl and garnish with chopped coriander
greens. Serves 4.
Recipe from The Elegant Taste of Thailand
Cha Am Cuisine by Sisamon Kongpan & Pinyo Srisawat ISBN 0-943389-05-4
Posted to FareShare 4/99  by JoAnn 
                   - - - - - - - - - - - - - - - - - - 
                    *  Exported from  MasterCook  *
                          Kidney Bean Casserole
Recipe By     : The New York Times Heritage Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Volume 2-4, Apr.'99
                Cheese                           Onions
                Peppers                          Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter or margarine
   1      large         onion -- finely chopped
   2      cloves        garlic -- finely chopped
   1                    green bell pepper -- finely chopped
   1      tablespoon    flour
   1      tablespoon    chili powder
   2      cups          canned Italian plum tomatoes -- drained
   2      20 oz. cans   cooked kidney beans -- drained
   1      teaspoon      salt
     1/2  teaspoon      ground black pepper
     1/2  teaspoon      dried thyme
   3      tablespoons   chopped parsley
     1/4  cup           shredded Cheddar cheese
1. Preheat the oven to 350 degrees.
2. Heat the butter in a skillet and add the onion, garlic, and green 
bell pepper. Cook until onion is wilted. Add the flour and chili 
powder and stir until blended. Stir in the tomatoes and bring to a 
3. Add the kidney beans, salt, pepper, thyme, and parsley. Pour the 
mixture into a 2-quart casserole. Bake 40 minutes. Sprinkle with the 
cheese and bake 5 minutes longer.
Posted on FareShare 4-99 by
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     King Crab Legs Marinated In Rum
Recipe By     : Blue Point Oyster Company
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Crab
                Main Dishes                      Spirits
                Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    frozen King crab legs -- thawed, split in two
     1/2  cup           Lamb's white rum
     1/2  pound         unsalted butter -- softened
   2      tablespoons   parsley -- finely chopped
   1      clove         garlic -- smashed and chopped
   1                    shallot -- finely chopped
   3      tablespoons   breadcrumbs
                        half a lemon -- juice of
                        few drops Tabasco sauce
                        freshly ground pepper
Preheat oven to 400 F.  Place crab legs in deep dish and pour in rum. 
Marinate 5 to 6 minutes.  Mix butter and remaining ingredients together
and set aside.  Drain crab legs from marinade and place on ovenproof
platter.  Spread butter mixture over meat.  Place in oven and cook 5 to
6 minutes.  
Serves 4.
Recipe from
Posted to FareShare 4/99 by JoAnn Pellegrino 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
Recipe By     : Nancy Berkoff 03/31/99(Wed)
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruit                            Information
                Citrus                           Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
"Kin ku" meaning golden orange became "kumquat" after Robert Fortune, a 
collector of plants for the London Horticultural Society, Anglicized the 
Chinese when he brought back kumquat clippings from China to England in 
Look also for hybrids: lime quats, lemon quats, orange quats, and 
calamondin (kumquats crossed with mandarin oranges).
Buy kumquats that are bright orange.  The peel should be consistent in 
color, the texture should be quite firm (think lemon firmness) and they 
should appear glossy.
Storage: Kumquats are more perishable than other citrus because of their 
thin skins.  They should keep for about five days at room temperature or 
about three weeks in the fridge.
Cooking with kumquats: If you are putting kumquats, uncooked, into fruit 
or green salads, wash them (and your hands) and roll them gently between 
your fingers before adding.  This releases some of the kumquat's essential
oils and thus releases some of the wonderful somewhat acidic flavor into 
the menu item.  Kumquats can be added to stuffings, rice and couscous, and 
cake, cookie and muffin batter.
Or they can be used as a flavoring agent for sweet-and-sour sauces.  The 
mighty kumquat can be candied, made into jam or marmalade, poached in 
syrup or preserved in liqueur.
Try slicing kumquats (that'll improve your manual dexterity) and adding 
them to poultry, game, lamb or seafood dishes.  Not only will you be 
adding flavor and color, you'll be adding vitamin C and potassium.
SOURCE: Nancy Berkoff is a registered dietitian and chef from the Orange 
County area.
Posted on Fare Share by Pat Hanneman  4/99
                   - - - - - - - - - - - - - - - - - - 


FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!