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

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Recipes Included On This Page

Radishes - Facts
Red Beans (And Bacon)
Red Snapper With Vanilla Butter Sauce
Ricotta Pie (LaCucina Italiana)
Roasted Beet And Crab Salad
Roasted Beet Pasta

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                    *  Exported from  MasterCook  *
                             Radishes - Facts
Recipe By     : various
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Miscellaneous
                Vegetables
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Radishes
* Radishes are available all year.
* A Small bag usually weighs 6 ounces; volume 1+1/2 cups.
* Choose smooth, crisp, firm radish roots. If radish gives when gently 
squeezed, interior is likely to be pithy instead of crisp. Any attached 
leaves should be green and crisp.
* Store radishes in a plastic bag in the refrigerator up to 1 week. Remove
leaves before storing.
* Wash radishes under cold water and trim both ends before using.
* For added crispness, cover clean radishes with ice water and refrigerate 
for 2 hours.
* Small radishes have a sharper flavor; large radishes are easier to grate 
and chop.
* About 12 radishes sliced equals 1 cup.
* Radish leaves added to cooked and salad greens give a peppery accent to 
the dish.
* Make radish flowers for a garnish by cutting thin petals of red peel 
from the tip almost all the way down to the root end, all around the 
radish.
* Put cut radishes in a bowl of ice water, cover and refrigerate for an 
hour or so, or until "petals" pull away from the center portion.
* Radishes taste good cooked. They retain their color better when steamed, 
roasted, lightly sauted but not boiled.
More ideas - - -
-  Thinly slice, sauteed until just tender-crisp in butter or olive oil 
and seasoned with pure lemon pepper. Serve as accompaniment or toss with 
pasta; use to top a baked potato
-  Variety: 1) round, red radishes' 2) others are white and black; 
elongated and need to be scraped or peeled for eating
-  Add to vegetable medlies such as steamed broccoli and cauliflower
-  Grate and add at the last minute to stirfries, hashbrowns, and soups
Source: The Food Lover's Tiptionary; "Radishes" by Ann Whittinghill, 
Messenger-Inquirer 04/07/99; 
Posted on FareShare 4-99 by Pat Hanneman  kitpath@earthlink.net 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                          Red Beans (And Bacon)
Recipe By     : The New York Times Heritage Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Bacon                            Side Dishes
                Volume 2-4, Apr.'99              Beans
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry pinto beans
                        {or other dried red or pink beans}
   3      slices        bacon
   2      cups          chopped onions
   2      cloves        garlic -- finely minced
   1      teaspoon      ground cumin
                        Salt -- to taste
1. Soak the beans overnight in water to cover. Or, to use a quick method, 
cover the beans with water, bring to a boil and simmer 2 minutes. Remove 
from the heat and let stand 1 hour before proceeding with recipe.
2. Cut the bacon into small bits and cook in a large kettle. When cooked, 
add the onions and garlic and cook, stirring, until onions are wilted.
3. Drain the beans and add them to kettle. Add cumin and salt. Add water 
to cover the beans to the depth of one inch and bring to a boil. Simmer at 
least 2 hours, or until beans are thoroughly tender, adding more water 
during cooking if necessary.
Posted on FareShare 4-99 by Summer3605@aol.com
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                     *  Exported from  MasterCook  *
                  Red Snapper With Vanilla Butter Sauce
Recipe By     : Serving Size  : 1    Preparation Time :0:00
Categories    : Fish                             Main Dishes
                Volume 2-4, Apr.'99              Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      piece         vanilla bean -- (14 inch)  split
                        lengthwise, or
   1      teaspoon      vanilla extract
   4      tablespoons   butter -- divided
   5      tablespoons   olive oil -- divided
     1/4  cup           finely chopped onion
     1/2  teaspoon      crushed garlic
   2 1/2  cups          zucchini -- cut in matchsticks
   1      cup           chopped tomatoes
   2      tablespoons   chopped fresh basil or
   1      teaspoon      basil leaves -- crushed
   1      teaspoon      fennel seeds -- crushed
     3/4  teaspoon      salt
     1/8  teaspoon      ground black pepper
   1 1/2  pounds        red snapper fillets or
                        other mild-flavored fish fillets
To prepare vanilla butter sauce: Scrape seeds from vanilla bean into a 
small saucepan.  Add vanilla bean pod, 3 tablespoons butter and 2 
tablespoons olive oil; heat until butter is melted and oil is hot.  Remove 
from heat.  Let stand for 30 minutes.  Omit standing time if using vanilla 
extract.  Remove vanilla bean pod.
To prepare zucchini tomato sauce:, In a medium skillet, heat 1 tablespoon 
butter and 1 tablespoon olive oil until hot; add onion and garlic.  Cook, 
stirring occasionally, until tender, about 5 minutes.  Add zucchini; cook 
and stir for 1 minute.  Stir in tomatoes, basil, fennel, salt and black 
pepper; cook and stir until tomatoes soften, about 3 minutes.
Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil 
until hot; add fillets.  Cook over low heat until opaque, about minutes 
per side.
To assemble: Place an equal amount of zucchini tomato sauce on four 
plates.  Top with fillets.  Pour vanilla butter sauce over fillets.  
Serves 4.
Recipe from Lansing State Journal, July 29 '96
MC formatting  and posted on FareShare 4-99 
by bobbi744@acd.net  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Ricotta Pie (LaCucina Italiana)
Recipe By     : LaCucina Italiana, January 99
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Italian
                Pies & Tarts                     Volume 2-4, Apr.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          unbleached all purpose flour
     1/4  teaspoon      salt
     1/2  cup           sugar
   3                    egg yolks
   6      tablespoons   unsalted butter
                        Filling
   3                    eggs
   3      cups          fresh ricotta
     1/4  cup           cubed candied fruit
   1      cup           sugar
   1      teaspoon      orange extract
                        grated zest of 1/2 orange
   1      cup           milk
   1      teaspoon      baking powder
     1/2  cup           confectioner's sugar
Make the dough:  In a large bowl, mix the flour, salt, and sugar.  Work in 
the egg yolks and butter.  Add 1/2 cup of ice water, or more if needed, 
and gather into a dough. Wrap; chill for one hour.  Roll out to thickness 
of 1/4" on a lightly floured counter.  Line and 8" pie pan with it.
Make the filling.  Preheat the oven to 350.  Beat all the ingredients 
except the milk, baking powder, and confectioner's sugar in a mixer bowl; 
slowly add the milk, beating (if the ricotta is very liquid, you may not 
need all the milk).  Stir in the baking powder.  Spoon the filling into 
the pie shell. Bake for one hour and 15 minutes, or until the top is 
golden brown; cool.  
Serve dusted with the confectioner's sugar. 
Posted on FareShare 4-99 by BarFav  BarFav@aol.com   
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Roasted Beet And Crab Salad
Recipe By     : Emeril Lagasse
Serving Size  : 4    Preparation Time :0:00
Categories    : Beets                            Crab
                Volume 2-4, Apr.'99              Salads
                Seafood
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Fresh beets
     1/2  cup           Extra-virgin olive oil
     1/4  cup           Rice wine vinegar
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
   1      pound         Crab meat -- picked over
     1/4  cup           Homemade or store bought mayonnaise
   2      tablespoons   Sour cream
   2      tablespoons   Minced shallots
   1      tablespoon    Prepared horseradish -- or to taste
     1/2  cup           One-day pickled red onions
   1      tablespoon    Finely-chopped parsley
Cut the tops and bottoms off the beets.  Place the beets in a small 
roasting pan and fill the pan with water coming 1/3 of the way up the pan. 
Cover the pan with aluminum foil.  Place the pan in the oven and roast 
for about 30 to 35 minutes or until the beets are tender.  Cool slightly, 
about 20 minutes, and rub off the skin.  Using a mandoline, thinly slice 
the beets.  Reserve 1/4 cup of the beet liquid.
In a mixing bowl, whisk the olive oil and rice wine vinegar together.  
Season with salt and pepper.  Toss the beets with vinaigrette, cover and 
chill for 6 hours.
In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and 
horseradish together.  Season the salad with salt and pepper.
To assemble, divide the beet slices into fourths.  Cover the center of 
each plate with the beet slices.  Mound the crab salad over the beet 
slices on each plate.  Place a fourth of pickles on top of each mound of 
crab salad.  Drizzle the reserved beet water around the edge of each 
plate.  Garnish with parsley.
This recipe yields 4 servings.
Recipe Source:
EMERIL LIVE  with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD  - 
jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net    11-30-1997
Posted on FareShare 4-99 by gigimfg@ix.netcom.com
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                            Roasted Beet Pasta
Recipe By     : Mario Batali
Serving Size  : 1    Preparation Time :0:00
Categories    : Beets                            Grains
                Volume 2-4, Apr.'99              Pasta/Noodles
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Roasted Beets -- see * Note
   4      cups          All-purpose unbleached flour
   3      jumbo         Eggs
  * Note:  see the "Roasted Beets" recipe which is included in this
           collection.
Pulse the Roasted Beets cubes in a food processor until smooth.
Make a mound of the flour in the center of a large wooden cutting
board.  Make a well in the middle of the flour and add the eggs, beet
puree and any other flavoring you choose.  Using a fork, beat together
the eggs, puree and flavorings and begin to incorporate the flour
starting with the inner rim of the well.  As you expand the well, keep
pushing the flour up to retain the well shape.  Do not worry that this
initial phase looks messy.  The dough will come together when 1/2 of the
flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands primarily.  Once you have a cohesive mass, remove the dough from
the board and scrape up any left-over crusty bits.  Lightly flour the
board and continue kneading for 3 more minutes.  The dough should be
elastic and a little sticky.  Continue to knead for another 3 minutes,
remembering to dust your board when necessary.  Wrap the dough in
plastic and allow to rest for 30 minutes at room temperature.
Caution:  Do not skip the kneading or resting portion of this recipe,
they are essential for a light pasta.  Roll out to four 7-inch by
16-inch sheets.
This recipe yields 1 pound of pasta.
Recipe Source:
MOLTO MARIO  with Mario Batali
From the TV FOOD NETWORK - (Show # MB-5673 broadcast 12-19-1996)
Downloaded from their Web-Site  -  http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey  - 
jpmd44a@prodigy.com   01-13-1997
Posted on FareShare 4-99 by gigimfg@ix.netcom.com
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