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FareShare Gazette Recipes -- July 2004 - B's
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* Exported from MasterCook *
Bacon Swiss Bread
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf French bread -- (1 lb.)
or Italian bread, 20 inches long
2/3 cup butter -- softened
1/3 cup chopped green onions
4 teaspoons prepared mustard -- regular yellow
or your choice of designer types
5 slices good quality holey Swiss cheese
5 bacon strips
Cut bread into 1-inch-thick slices, leaving slices attached at bottom.
In a small bowl, combine butter, onions and mustard; spread on both sides
of each slice of bread.
Cut cheese slices diagonally into 4 triangles; place between the bread
slices.
Cut the bacon in half widthwise and then lengthwise; drape a piece over
each slice of bread.
Place the loaf on double thickness of heavy-duty foil. Bake at 400 degrees
F. 20 to 25 minutes or until bacon is crisp.
Serves 10.
Contributed to the FareShare Gazette by Patty; 7 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 129 Calories; 14g Fat (95.1% calories from
fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 201mg
Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Baja Bites - Mexican
Recipe By :TJ Hill - Appetites Catered
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 egg -- beaten
1 cup cottage cheese
1/4 cup flour
1/2 teaspoon baking powder
1/4 cup unsalted butter -- melted
2 tablespoons scallions -- minced
4 ounces diced green chiles -- drained
2 cups jack cheese -- grated
Combine eggs and cottage cheese in a mixer bowl. Beat until smooth. Beat in
flour, baking powder, and butter. Process until thoroughly blended. Stir in
remaining ingredients-mix well. Pour into a greased half pan.
Bake at 350 degrees F. for 30-40 minutes, until center is firm. Allow to
rest 10-20 minutes before cutting.
Serve warm or at room temperature.
Cuisine : "Mexican"
Contributed to the FareShare Gazette by Chupababi; 6 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 12g Fat (60.6% calories from
fat); 10g Protein; 7g Carbohydrate; trace Dietary Fiber; 180mg Cholesterol; 266mg
Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Baked Brunch Sandwiches
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Dijon mustard
12 slices bread
6 slices cooked ham
12 slices Swiss cheese
1 medium tomato -- seeded and
thinly sliced
3 tablespoons butter -- softened
4 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 teaspoon salt
Spread mustard on one side of 6 slices of bread. Layer ham, cheese and
tomato over mustard; top with remaining bread. Butter the outsides of
sandwiches; cut in half.
Arrange in 13x9x2-inch baking dish.
Beat eggs, milk, salt and pepper together and pour over sandwiches. Cover
and refrigerate 30 minutes, before baking.
Bake uncovered at 375 degrees F. for 30 minutes or until sandwiches are
golden brown and cheese is melted.
*Add more ham and cheese and try Texas Toast type bread for a change.
Serves 6 regular appetites or 3 hearty appetites
Contributed to the FareShare Gazette by Patty; 8 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1342 Calories; 88g Fat (59.3% calories from
fat); 97g Protein; 39g Carbohydrate; 2g Dietary Fiber; 427mg Cholesterol; 2922mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;
10 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Baked Eggs in Ham Crisps
Recipe By :presented by 1823 Historic Rose Hill Inn
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup shallots -- finely chopped
Other veggies*
2 tablespoons butter
Lemon pepper to taste
Salt to taste
2 tablespoons sour cream
12 slices Virginia Ham -- or Black Forest Ham
12 large eggs
Preheat oven to 400 degrees F. Coat muffin pan with cooking spray.
Cook veggies in butter until soft. Remove from heat and stir in sour cream.
Assemble and bake:
Put one slice of ham in each muffin cup. Ends will stick up and hang over
edges of cups. Divide veggies among the cups and place on top of ham.
Sprinkle with salt and lemon pepper. Crack 1 egg in each cup. Sprinkle
lemon pepper on top. Bake about 15 minutes until eggs are set and cooked to
your liking.
Source : "http://www.bbonline.com"
S(MCFormatted by Dee): "" Copyright : "1995-2003, Innkeeper Services"
NOTES : * i.e. red pepper, spinach, mushrooms, your choice
Contributed to the FareShare Gazette by Dee; 1 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 90 Calories; 7g Fat (69.1% calories from
fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber; 193mg Cholesterol; 77mg
Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
* Exported from MasterCook *
Baked Eggs with 3 Cheeses
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/2 cup milk
1 teaspoon granulated sugar
1/2 pound shredded Swiss cheese
2 ounces firm cream cheese -- cubed
1 cup ricotta cheese
1/3 cup butter -- melted
1/4 cup flour
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking
spray.
In medium-sized bowl, beat together the eggs, milk and sugar. Add the
cheeses and butter and mix well. Stir in the flour and baking powder.
Pour the mixture into the prepared dish and bake 45 to 50 minutes or until
knife inserted near center comes out clean. Cut into squares and serve
immediately.
Contributed to the FareShare Gazette by Patty; 21 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 573 Calories; 44g Fat (69.7% calories from
fat); 31g Protein; 13g Carbohydrate; trace Dietary Fiber; 316mg Cholesterol;
487mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk;
6 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Bakery Frosting for Tiered Cakes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups shortening
1/2 cup non-dairy creamer
1 teaspoon almond extract
32 ounces powdered sugar
1/2 cup water -- (1/2 to 3/4 cup)
Food coloring -- optional
In a mixing bowl, beat the shortening, creamer and almond extract on medium
speed of mixer. Gradually beat in sugar. Add enough water until frosting
reaches desired consistency for spreading. If desired add food coloring.
Store in the refrigerator for up to 3 months tightly covered. Bring up to
room temperature before spreading.
Yields 8 cups.
Contributed to the FareShare Gazette by Patty; 17 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 895 Calories; 51g Fat (50.6% calories from
fat); 0g Protein; 113g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.
Exchanges: 10 1/2 Fat; 7 1/2 Other Carbohydrates.
* Exported from MasterCook *
Beef Pinwheels
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium potatoes -- peeled and
cut into chunks
2 eggs -- room temperature
1/2 teaspoon salt -- divided
1/2 teaspoon white pepper
2/3 cup shredded extra sharp cheddar cheese
1 tablespoon butter
1/3 cup finely minced onion
1/2 teaspoon bottled garlic
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 pound ground beef
1/3 cup dry bread crumbs
1/4 cup Ketchup -- or chili sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon oregano
Cook potatoes until tender, drain. Mash until smooth, cool slightly. Add
egg, 1/4 teaspoon salt, dash of white pepper and cheese. Beat until all
ingredients are blended.
In skillet melt butter over medium heat. Add onion and garlic, cook
stirring until soft. Stir in chili powder and cumin. Cook stirring 1
minute; cool slightly. In a large bowl, mix together beef, onion mixture,
bread crumbs, remaining egg, chili sauce, Worcestershire sauce, dry
mustard, oregano, remaining salt and pepper.
Place meat mixture between 2 sheets of waxed paper 11 inches long. With
rolling pin, roll out meat to an 11x10-inch rectangle. Remove top paper and
spread meat with potato mixture. Using the bottom sheet of waxed paper as a
guide, starting with the 11-inch side, roll up meat and potatoes jellyroll
fashion, to form a 10-inch long roll. Wrap roll in waxed paper and freeze
for 1 hour.
Remove from freezer and cut roll into 8 slices, each approximately 1 1/4
inches thick. Place on jelly-roll pan you've sprayed with non-stick
coating.
Bake at 350 degrees F, 25 to 30 minutes or until cooked through and nice
and hot.
Serves 6 to 8
Contributed to the FareShare Gazette by Patty; 28 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 377 Calories; 24g Fat (57.6% calories from
fat); 17g Protein; 23g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 459mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Beef Stroganoff with Parsley Noodles
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked egg noodles
1 teaspoon dried parsley
or 2 tablespoons fresh snipped parsley
3 tablespoons butter
8 ounces fresh mushrooms -- (halved)
1/2 cup chopped onion
1 teaspoon bottled garlic
1 pound beef sirloin -- cut into strips
1 can beef consommé
2 tablespoons Ketchup
1/2 teaspoon salt
3 tablespoons flour
1 cup sour cream
Cook noodles, drain, add parsley and 1 tablespoon of butter.
Meanwhile in large skillet over medium heat, melt 1 tablespoon butter. Add
mushrooms, onions and garlic. Cook 2 to 3 minutes, remove from skillet and
set aside.
In same pan add last tablespoon butter. Add beef, cook until browned.
Reserve 1/3 cup beef consommé. Add remaining consommé, Ketchup, salt and
mushroom mixture to skillet and mix well.
In small jar, put 1/3 cup consommé and flour, put lid on jar tightly. Shake
and shake and shake. Remove lid and make sure there are no lumps. If there
are, just remove them with a spoon and discard.
Add slowly to simmering meat in skillet, stirring constantly. Cook and stir
until thickened to a medium thick sauce. Do not boil. Stir in sour cream
and heat to hot stirring, but not boiling.
Serve over hot buttered parsley noodles.
Serves 4.
Contributed to the FareShare Gazette by Patty; 15 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 499 Calories; 37g Fat (66.9% calories from
fat); 27g Protein; 14g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 854mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;
5 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Beginner's Goat Cheese
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon milk
[Preferably unpasteurized goat milk
but other milk will work]
1/2 cup white vinegar
or substitute 1/2 cup lime juice
or 1/2 cup lemon juice
Salt to taste -- (minimum is
about 1 1/2 tablespoons
or 2 1/2 tablespoons for
ricotta or cottage cheese)
Put milk into large stainless steel cook pot and slowly heat until milk is
between 190 and 200 degrees F. (In cheese making temperature is up there next
to God, so the temperature has to be right!)
Slowly add the vinegar, lemon, or lime juice while stirring until all is
added and mixed thoroughly into the milk, but only until it is added. Do
not over-stir! It will curdle as it is supposed to do.
Let cool undisturbed until it is around 100 degrees (not too hot to handle
with your hands) Add salt to taste, and SLOWLY either cut the curd or stir
very gently to break up the curd into pieces. If you are wanting ricotta,
you break it up into VERY small pieces. If you want a "cream cheese",
you
don't break it up into pieces smaller than quarter sized pieces.
Drain the cheese into a cheese cloth lined colander. (you can buy cheese
cloth at most grocery stores in the laundry/cleanser sections). If you use
fine cheesecloth, double or triple it in thickness. Take the 4 corners of
the cheesecloth and bring them together and tie them together.
Hang the "dripping" cheese until it is the consistency you want. If you
want ricotta or cottage cheese, only hang it for an hour and use less salt
since salt pulls the whey from the curd. If you want a cream cheese, let it
hang for 4 hours. If you want a white harder cheese, let it hang for 12
hours (and use a little more salt to get more whey out of the cheese). No
aluminum utensils and rubber sometimes has a "smell" to it that will
transfer to the cheese, so stainless steel is best!
Untie the cheese, mold it and chill until cold, molding it in whatever size
container you want to use.
A great party cheese is to take a cookie press (battery kind) and make
little tiny cheeses with the press and put them on waxed paper in an air
tight container. If you want a very smooth cheese, like cream cheese, then
put the cheese in a mixer after it is untied and mix until smooth
consistency. If you are going for a hard cheese, then the cheese in the bag
will be hard, with small air pockets.
Now, if you have made the "cream" type cheese, you can make a Torte by
taking the cheese while it is still in the mixer and add 1/4 volume
(approximately) pure butter. Then take a mold (a plastic container that is
appropriate size) Put one layer cheese/torte mix sprinkle Black Olives, sun
dried tomatoes, basil pesto sauce (my favorite!) or diced dates, then layer
again to the top, alternating with your gastronomical preferences. On top
decorate with pimento slices, bay leaves, or whatever your desire. Put in
refrigerator until cold, and unmold.
Notes :
Mold the cheese while still warm, and then chill. Also, breaking up the
curd as well as the salt as well as the hanging time determines the
consistency of the cheese, and yes you can peek at it while it is hanging
and draining!
From Capri Herb Farm
Source : http://www.gourmetsleuth.com/recipe_goatcheese2.htm
Copyright : © 2001 GourmetSleuth.com
Contributed to the FareShare Gazette by Dee in response to a request; 28 July 2004.
www.fareshare.net
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* Exported from MasterCook *
Best Berry Crumble
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups blueberries
1 cup blackberries
1/4 cup sugar
1 tablespoon lemon juice
2/3 cup flour
1/2 cup brown sugar -- packed
6 tablespoons butter -- cut into small
pieces
1 teaspoon ground cinnamon
3/4 cup old-fashioned oats
Whipped cream topping
or vanilla ice cream
Preheat oven to 375 degrees F. Adjust oven rack to upper third.
Toss blueberries and blackberries with sugar, lemon juice and 2 teaspoons
flour. Turn into 9-inch pie plate.
In medium bowl, mix remaining flour, brown sugar, butter, cinnamon and oats
with fingers until crumbly. Sprinkle topping over berries.
Bake 30 to 35 minutes until fruit is bubbly and top is browned. Serve warm
with Whipped Cream Topping or vanilla ice cream.
Serves 4.
Source : "The Redbook Cook"
S(mastercook formatting by): "Peggy 28 Mrz 2000"
Start to Finish Time: "0:45"
NOTES : I made this pie with about blueberries, strawberries and a few red
raspberries. It was delicious.
Contributed to the FareShare Gazette by Bobbie; 15 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 407 Calories; 18g Fat (38.3% calories from
fat); 3g Protein; 62g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 188mg
Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 3 1/2 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Bing Cherry Jam
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Bing cherries -- pitted and chopped
1 package powdered pectin -- (2-ounce package)
1/4 cup lemon juice
1/4 cup almond flavoring
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 1/2 cups sugar
Place all ingredients, except the sugar into a 6-quart kettle. Bring to a
full rolling boil that cannot be stirred down.
Immediately add sugar. Bring mixture to a full rolling boil and continue to
cook for an additional 2 minutes.
Skim mixture.
Pour into hot, sterilized jars, leaving 1/4-inch head space. Seal.
Process 10 minutes in boiling water bath.
Yield : 5 to 6 pints
Recipe from: Author unknown
Source : http://homecooking.about.com/library/archive/bljelly19.htm
Contributed to the FareShare Gazette by Dee in response to a request; 29 July 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 73 Calories; trace Fat (0.1% calories from
fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg
Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Broiled Green Tomato with Sage Goat Cheese
Recipe By :John F. Carafoli
Serving Size : Preparation Time :1:30
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Green tomatoes
Goat cheese
Fresh sage
End-of-the-season green tomatoes can be sliced and broiled with goat cheese
that has been mixed with fresh chopped sage. Top the tomatoes with the
cheese-sage mixture and place them under the broiler until they are lightly
browned. Serve this impressive and simple dish as a vegetable or an
appetizer.
Description : "appetizer or salad"
Source : "Christian Science Monitor, Cooking with color from autumn's
harvest September 18, 2002"
S(Formatted by Chupa): "."
Contributed to the FareShare Gazette by Chupababi; 4 July 2004.
www.fareshare.net
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* Exported from MasterCook *
Brunch Egg Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-07 July 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
1/2 teaspoon baking powder
1/4 cup all-purpose flour
1/4 teaspoon oregano
1/8 teaspoon pepper
8 ounces Monterey Jack cheese -- shredded
1/4 teaspoon salt
2 ounces chopped green chilies
2 tablespoons butter or margarine
8 ounces ham -- diced
1 cup cottage cheese
Preheat oven to 350F. Spray a 1 1/2-quart casserole with non-stick
vegetable spray.
In a large mixing bowl, beat eggs until thick and lemon-colored. Add baking
powder, flour, oregano, pepper, cheese, salt, chilies, butter, ham and
cottage cheese; stir until well blended. Pour into prepared casserole.
Bake for 40 minutes or until a knife inserted in the center comes out
clean.
Serve immediately.
Yields 4 servings.
Contributed to the FareShare Gazette by Suzie; 6 July 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 528 Calories; 36g Fat (61.4% calories from
fat); 39g Protein; 11g Carbohydrate; trace Dietary Fiber; 337mg Cholesterol; 1602mg
Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 4 1/2 Fat; 0 Other
Carbohydrates.
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