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FareShare Gazette Recipes -- May 2004 - O's

 

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Recipes Included On This Page

Onion Crunch Potatoes
Orange Danish

Orange Glory Rolls

Oriental Berry-Beef Salad

Oriental Pork Salad

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                      * Exported from MasterCook *

                          Onion Crunch Potatoes

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  Baking Potatoes
  1              Tbsp.  Butter, melted
  1               tsp.  bottled minced Garlic
  1               tsp.  Pepper
  1               tsp.  dried Thyme, crushed
  1               tsp.  Salt
  2              large  Eggs
     1/4           cup  Milk or Half and Half
  1                cup  dry Bread Crumbs
  1               tsp.  dried Italian Seasoning
  1              large  Onion, cut into 1/4" thick rings

Heat Oven to 450 degrees

Scrub and cut into thick slices or wedges the potatoes, leave skin on.
Arrange potatoes overlapping slightly in lightly grease 13x9x2" baking pan.
Brush butter over potatoes with basting brush.  Sprinkle potatoes with
garlic and dry spices except for Italian seasoning, you have mixed together.
Wisk eggs and milk together.  On waxed paper, combine bread crumbs and
Italian seasoning together.  Dip onion rings in egg wash, drain excess and
then coat well with crumb mixture.  Arrange onion rings in single layer over
potatoes.

Bake at 450 degrees turning onions once until onions are nice and golden
brown and crisp, and potatoes are tender, about 45-50 minutes.

Contributed to the FareShare Gazette by PattyG, 4 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 144 Calories; 2g Fat (12.0% calories from 
fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 402mg 
Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

                              Orange Danish

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  dry yeast
     1/4           cup  warm water
     1/3           cup  butter
     3/4           cup  milk -- warmed
     1/3           cup  sugar
  2          teaspoons  salt
  2          teaspoons  orange rind -- grated
  2              large  eggs -- unbeaten
  4 1/2           cups  flour
     1/3           cup  butter
  1                cup  confectioner's sugar
  1                cup  walnuts -- chopped fine
     1/3           cup  orange juice
  3        tablespoons  sugar

Soften yeast in warm water.  Combine butter and milk, cool to lukewarm.  Add sugar,
salt, orange rind, eggs and softened yeast.  Gradually add flour to form a stiff
dough, beating after each addition.  Cover and let stand 30 minutes.

Prepare Nut Filling:  Cream butter and confectioner's sugar, add nuts, stir
thoroughly.  Roll out dough to 22 x 12 inch rectangle on a floured surface.  Spread
half the dough with nut filling.  Fold uncovered dough over the filling.  Cut into
1" strips.  Twist each strip 4 or 5 times, then hold one end down on baking sheet
(covered with parchment paper) for center of roll.  Curl remaining strip around
center as for a pinwheel, tucking other end under.  Cover, let rise in warm place
45 to 60 minutes.  Bake in a moderate oven, 375  for 15 minutes until light brown.
Prepare glaze of orange juice and sugar.  Brush tops of rolls, return to oven and
bake 5 minutes longer until deep golden brown.

Contributed to the FareShare Gazette by Jennie, 4 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 426 Calories; 18g Fat (37.3% calories from 
fat); 10g Protein; 58g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 479mg 
Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 
Fat; 1 1/2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                            Orange Glory Rolls

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter
  2               cups  sugar
  1                cup  orange juice and pulp
     1/4           cup  grated rind of orange
                        
  2           packages  yeast
     1/2           cup  lukewarm water
                        
     1/2           cup  sugar
     1/4           cup  shortening
  2          teaspoons  salt
  1                cup  boiling water
     3/4           cup  cold water
                        
  2                     eggs
  7               cups  flour (or 8)
                        Melted butter

For syrup, combine first 4 ingredients and boil six minutes, stirring 
constantly.

Soften yeast in lukewarm water.

Combine sugar, shortening and salt in 1 cup boiling water.  Cool to lukewarm
by adding 3/4 cup cold water.

Blend in two unbeaten eggs and dissolved yeast mixture.  Gradually add 7 to 
8 cups flour, beating well after each addition to form a stiff dough.  Toss 
on a floured board until dough is no longer sticky.  Divide in 3 portions.  
Roll out each portion to a 10" x 12" rectangle.  Brush with melted butter and 
roll, jelly roll fashion.

Cut rolls 1" wide.  Pour half of the syrup in a buttered pan.  Place rolls 
in pan.  Let rise in a warm place until doubled in size.  Pour remaining syrup 
over rolls.

Bake in a 375 deg. oven, 15-20 minutes.  Remove and let stand 1 minute.  Turn 
out on a serving plate.  Allow syrup to drain into rolls.  Serve warm.

Note:  These rolls freeze well.  Reheat before serving

Contributed to the FareShare Gazette by AliciaCooks 6 May 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 281 Calories; 13g Fat (39.6% calories from 
fat); 1g Protein; 42g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 445mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 3 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Oriental Berry-Beef Salad

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  pepper
     1/2         pound  trimmed beef tenderloin
  1              large  garlic clove -- crushed
                        Cooking spray
  1                cup  halved strawberries
  2        tablespoons  low-sodium soy sauce
  2          teaspoons  sugar
  2          teaspoons  white vinegar
     1/4      teaspoon  ground ginger
  2               cups  hot cooked Chinese noodles
  1           teaspoon  dark sesame oil
     1/8      teaspoon  salt
     1/8      teaspoon  pepper
  2               cups  torn spinach
  2          teaspoons  sesame seeds -- toasted

Sprinkle 1/2 teaspoon pepper over beef; rub beef with garlic. Coat a large
nonstick skillet with cooking spray; place over medium-high heat until hot.
Add beef; cook 2 minutes or until browned, turning occasionally. Cook over
medium-low heat 6 minutes or until desired degree of doneness, turning
after 3 minutes. Remove from skillet; let stand 5 minutes. Cut into 1/4-
inch-thick slices; set aside.

Combine strawberries and next 4 ingredients (strawberries through ginger)
in a blender; process until smooth. Set aside.

Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat.
Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup
spinach. Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry
dressing over each salad. Sprinkle with sesame seeds.

Description : "This may sound like an unusual combination of flavors, but
the strawberries add a fresh sweetness to the soy sauce dressing."

Source : "Cooking Light, July/August 1996, p.132"
Copyright : " Cooking Light"

Contributed to the FareShare Gazette by Jennie; 16 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 75 Calories; 4g Fat (43.7% calories from 
fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 758mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 
Other Carbohydrates.


 
                       * Exported from MasterCook *

                           Oriental Pork Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  thin strips of cooked pork
     1/2           cup  cashew halves -- or pieces
  2                     carrots -- julienned
  1                     celery rib -- julienned
  1              bunch  green onions -- sliced
                        in half-inch pieces
                        Fresh spinach leaves
                        **Dressing**
     1/3           cup  olive oil
     1/4           cup  rice vinegar
                        or white wine vinegar
  2        tablespoons  soy sauce
  1           teaspoon  ground ginger
     1/4      teaspoon  pepper

In medium bowl, combine all salad ingredients, except spinach leaves.

**Dressing**

In a jar with tight lid or in the blender, combine all dressing
ingredients. Mix well.

Pour 1/2 of the dressing over salad mixture; toss gently to mix.

Serve on spinach lined salad plates. Pass around remaining dressing at
table.

Yields six 3/4-cup servings.

Contributed to the FareShare Gazette by Patty; 26 May 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 124 Calories; 12g Fat (84.7% calories from 
fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 358mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat; 0 Other 
Carbohydrates.

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