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FareShare Gazette Recipes -- June 2004 - B's
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* Exported from MasterCook *
Baked Potatoes Stuffed with Onions, Cheddar and Sour Cream
Recipe By : Earth Kitchen Cookbook by Dee Bell
Serving Size : 4 Preparation Time :1:30
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large baked potatoes
1/2 cup sour cream
1 small onion -- diced fine
3 tablespoons butter
1/4 cup grated Cheddar cheese
1/4 teaspoon salt
Black pepper
Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in
a bowl with half of the butter. Place potato shells in a baking dish.
Sauté onions in the remaining half of the butter until light golden brown
then add a little salt. Mash and blend potato and butter together until
well-blended, add sour cream and onion. Add extra seasoning if desired.
Spoon mixture back into potato shells, top with equal amounts of grated
cheese and place in 350°F oven for another 10 minutes, until heated
through and cheese is melted. Serve immediately.
NOTES : Fluffy, light and fattening stuffed potatoes.
Use your imagination and vary accordingly. Bacon bits and chives on top
are a great addition.
Contributed to the FareShare Gazette by Robin; 27 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 283 Calories; 17g Fat (53.4% calories from
fat); 6g Protein; 28g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 289mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 3 Fat.
* Exported from MasterCook *
Baked Spaghetti
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
1 cup green bell pepper -- diced
1 pound ground beef
3 links Italian sausage
28 ounces mushrooms -- sliced
1 can crushed tomatoes -- (1 can)
1 teaspoon dried oregano
1 package spaghetti -- cooked
2 cups cheddar cheese -- grated
1 cup Parmesan cheese
1 can cream of mushroom soup
Saute onion, green pepper, mushrooms with ground beef and sausage.
Add crushed tomatoes with liquid, oregano and salt and pepper to taste.
Simmer until fairly dry.
Mix the two cheeses together.
Place half the cooked spaghetti in a greased casserole pan. Top with half
the meat mixture and half the cheese mixture. Repeat.
Mix the mushroom soup with an equal amount of water until smooth and pour
over the casserole.
Bake for 45 minutes, let stand 10 minutes before cutting.
Contributed to the FareShare Gazette by Jennie; 2 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Barbecue Sauces (Cuisine at Home)
Recipe By : Cuisine at Home -- Issue 39
Serving Size : Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)
Make sure you cook sauces for 30 minutes and make at least a day ahead
so that all the flavors have time to mellow and meld together.
Red Sauce:
2 cups ketchup
1/2 cup white balsamic vinegar
1/4 cup brown sugar, packed
2 T. lemon juice
2 T. sorghum molasses
1 T. soy sauce
1 T. Worcestershire sauce
2 t. cayenne
2 t. Dijon mustard
Cook over Medium-low Heat for about 30 minutes. Makes 3 Cups
~~~~~~~~~~~~~~
Vinegar Sauce:
2 cups cider vinegar
2/3 cup ketchup
1/2 cup brown sugar
1 T. Tabasco sauce
1 T. lemon juice
1 T. Worcestershire sauce
2 T. butter
1 t. red pepper flakes
1 t. dry mustard
1/2 t. salt
1/2 t. black pepper
Cook over Medium-low Heat for about 30 minutes. Makes 3 Cups
Contributed to the FareShare Gazette by Art; 15 June 2004.
www.fareshare.net
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* Exported from MasterCook *
BBQ Shrimp (Cuisine at Home)
Recipe By : Cuisine at Home Issue 46
Serving Size : 5 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Roux --
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
For the Creole Seasoning --
1 T. paprika
2 t. dried rosemary
2 t. salt
1 t. black, white, and cayenne pepper
1/2 t. dried thyme and oregano
1/2 t. dry mustard
1/4 t. celery seed
3 bay leaves, very finely crumbled
For the Sauce --
1/2 Cup Melted Unsalted Butter:
3 T. Creole Seasoning, above
2 T. garlic, minced
Add; Bring to a Boil:
2 cups Shrimp Stock or bottled clam juice
1/4 cup honey
1 T. Worcestershire sauce
1 T. tomato paste
1 t. Old Bay seasoning
For the BBQ Shrimp --
1 lb. (16 - 20 count) shrimp, deveined, shells
on
Garnish with:
2 T. scallions, bias-sliced
This BBQ Shrimp is not what you may think. First of all, it's a New
Orleans dish. Second, there's no grilling involved. And finally, the
sauce isn't a typical BBQ sauce like you'd put on ribs.
Deveining: You can devein a shrimp in its shell using a pair of
manicure scissors. Place the tip of the scissors under the shell at
the head end of the shrimp. Then cut the shell down to the last tail
segment. Use the scissors' tip to pull out the vein -- just like with
the tip of a knife.
Preheat oven to 350°
Melt butter in an ovenproof saute pan over medium heat. Whisk in
flour to combine and place the pan on the middle rack of the oven.
Cook roux for 30 minutes, whisking every 10 minutes. When it's the
color of peanut butter, remove it from the oven and set aside.
Increase oven to 425°.
Combine all ingredients for the seasoning mixture.
Saute 3 T. Creole Seasoning and garlic in butter in a large saucepan
over medium heat.
Add the stock or clam juice, honey, Worcestershire, tomato paste, and
Old Bay. Bring to a boil over medium-high heat, then whisk in roux 1 T.
at a time (you'll only need about 3 T. Freeze extra roux to use later).
The sauce should be the consistency of maple syrup.
Pour sauce over shrimp arranged in a single layer in a shallow baking
dish. Bake 6–8 minutes, or until shrimp is just firm.
Garnish with scallions. To eat, peel the shrimp by hand. Serve with
French bread to sop up the sauce.
Makes 4 - 5 Appetizer Servings
Total Time: 1 Hour, 20 Minutes
Contributed to the FareShare Gazette by Art; 12 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.9% calories from
fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1092mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Bleu Cheese and Walnut Soufflé
Recipe By : Gourmet
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup walnuts -- toasted and chopped
1/2 tablespoon flour
3 1/2 tablespoons flour
3 tablespoons unsalted butter
2/3 cup milk
5 ounces blue cheese -- chopped (1 cup)
3 large egg yolks
5 large egg whites
Preheat oven to 350F. and generously butter six 1/2-cup soufflé dishes.
In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat
soufflé dishes with walnut mixture, knocking out excess.
In a small heavy saucepan, melt butter over low heat and whisk in flour.
Cook roux, whisking constantly, 3 minutes. Add milk in a stream, whisking.
Bring mixture to a boil over moderate heat, whisking, and cook until
thickened, about 30 seconds. Remove pan from heat and transfer mixture to a
bowl. Cool mixture slightly. Whisk cheese, yolks and salt and freshly
ground pepper to taste, into milk mixture until cheese is melted.
In a bowl, with an electric mixer, beat egg whites until they just hold
stiff peaks. Stir one third of the whites into cheese mixture to lighten
and fold in remaining whites gently but thoroughly.
Divide soufflé mixture among prepared soufflé dishes and put them in a
large baking pan just large enough to hold them. Add enough hot water to
the pan to reach halfway up the sides of the soufflé dishes and bake in the
middle of the oven until puffed and golden brown, about 25 minutes. Remove
pan from oven and let soufflé dishes sit in hot water for 15 minutes.
(Soufflés will fall).
Lightly butter a baking sheet.
Remove soufflé dishes from pan and run a knife around the edge of each
dish, carefully lifting edge of each soufflé onto hand and carefully put,
top side up, onto prepared baking sheet. (Soufflés made be made prepared up
to this point 2 days ahead and chilled, covered.)
Increase oven temperature to 425F.
Bake soufflés in middle of oven until puffed slightly and heated through,
about 5 minutes.
Contributed to the FareShare Gazette by Jennie in response to a request; 18 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 245 Calories; 19g Fat (69.3% calories from
fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 143mg Cholesterol; 393mg
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.
* Exported from MasterCook *
Bobbie's Ham and Pasta Salad
Recipe By : Bobbie
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad Dressing:
2 tablespoons light mayonnaise -- (heaping
tablespoons)
2 tablespoons light sour cream -- (heaping
tablespoons)
2 teaspoons Caesar salad dressing
dried parsley flakes
1 teaspoon sugar substitute
2 teaspoons white vinegar
Salad:
1 1/4 cups uncooked medium shell pasta -- or elbow macaroni
2 cups cooked ham -- cubed
1/2 cup frozen peas
1/3 cup chopped bell pepper -- red, yellow and/or
green
1/3 cup chopped red onion -- or sweet white onion
2 hard boiled eggs
1/2 tomato -- in half-wedges
1/4 cup cooked bacon -- crumbled
4 large lettuce leaves
Mix all salad dressing ingredients. Set aside.
Cook pasta and eggs in boiling salted water. Add peas for last minute of
cooking time. When pasta is done, drain peas and pasta into fine strainer.
Cool and peel eggs.
Mix bell pepper, onion, ham, cooled pasta and peas and 1 of the eggs
chopped. Add dressing and mix gently. Top with tomato wedges, 2nd egg,
sliced and bacon crumbles.
Serve on large lettuce leaves.
Serves 4 generously.
Source : "Bobbie's Original recipe"
S(mastercook formatting by): "Bobbie"
Yield : "4 main dish salad servings"
Serving Ideas : We served this with crusty rolls and iced tea.
NOTES : I made up this recipe to used up some frozen ham cubes and other
things I had in the house. We both thought it was the best pasta salad we
had eaten. I used precooked bacon crumbles. Dill could be added to the
dressing in place of the parsley. The amounts of ingredients could be
varied.
Contributed to the FareShare Gazette by Bobbie; 9 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 260 Calories; 17g Fat (60.5% calories from
fat); 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 1215mg
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Burger Cake
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yellow Cake Layer
1 package yellow cake mix -- (18.25-ounce)
3 egg whites
1 egg
2 tablespoons canola oil
1 1/3 cups water
1 cup confectioner's sugar
2 tablespoons skim milk -- (2 to 3)
Brownie Layer
1 package brownie mix -- (18.25-ounce)
1/3 cup canola oil
1/4 cup water
2 eggs
Fillings/Toppings
1 envelope whipped topping mix
1/2 cup cold milk
1 teaspoon yellow food coloring
1 1/2 cups strawberries -- sliced
4 kiwis -- peeled and thinly
sliced
1/4 teaspoon poppy seeds
Preheat the oven to 350F.
Prepare the Yellow Cake Layer:
Coat two 9-inch round cake pans with nonstick cooking spray.
In a large mixing bowl, beat together the cake mix, egg whites, egg, oil
and water until well mixed. Pour the batter into the prepared pans. (You'll
need only one yellow layer for this recipe-save the remaining batter for
another use like cup cakes).
Bake for 25 to 30 minutes or until the top springs back when touched. Cool
the layers in the pan on a wire rack for 10 minutes, then turn onto wire
racks to cool.
Brownie Layer:
Coat a 9-inch round cake pan with nonstick cooking spray.
In a large mixing bowl, beat together the brownie mix, oil, water, and eggs
until well mixed. Pour the batter into the prepared pan and bake for 25 to
30 minutes or until the top springs back when touched. Cool in the pan for
10 minutes, then turn out onto a wire rack to cool completely before using.
To Assemble:
When the cake has cooled, split the layer in half into two 9-inch rounds
with a long, serrated knife. Place bottom half on serving plate.
In a small bowl, mix together the confectioners' sugar and enough milk to
form a spreading consistency. Spread half of the mixture on top of the
yellow cake layer. Top with the cooled Brownie Layer.
In mixing bowl, beat together the whipped topping mix, cold milk, and
yellow food coloring until topping is very thick and forms a peak.
Spread the remaining half of the confectioners' sugar mixture on top of the
brownie layer to help the next layer of fruit stay in place. Cover with
sliced strawberries and kiwis. Top with whipped topping mixture, making
sure that the fruit is showing on all sides.
Carefully place the remaining half of the yellow cake layer on top of the
fruit and whipped topping. Sprinkle with poppy seeds and refrigerate until
ready to serve.
Burger Cake Note from Cheri: This recipe and text is reprinted with
permission from Holly Clegg's Trim & Terrific Home Entertaining the Easy
Way, a must have book for busy hosts and hostesses.
Holly uses this dessert to cap off summer parties.
This cake will be the "talk of the party." The the yellow cake layer
represents the bun, the brownie layer serves as the meat, and the yellow
whipped topping makes a great mustard. Kiwi becomes the lettuce and
pickles, while strawberries stand in for tomatoes. You'll be using easy
cake mixes, so don't let the length of this recipe intimidate you.
Source : "FabulousFoods.com Dessert Newsletter"
S(MC Formatted by Dee): "" Copyright : "© 2003 FabulousFoods.com"
Note from Art: I put Dee's Burger Cake with a photo on our website at:
http://fareshare.net/burger_cake.html
Contributed to the FareShare Gazette by Dee; 25 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 267 Calories; 11g Fat (36.9% calories from
fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 238mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat;
2 1/2 Other Carbohydrates.
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