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FareShare Gazette Recipes -- November 2004 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Bacon Cheese Taters
Baked Eggplant With Two Cheeses

Baker's Cheese Filling For Danish Pastry

Basic Cookie Dough

Basic Cookie Dough: Chocolate Mint Triangles

Basic Cookie Dough: Hazelnut-Orange Thumbprints

Basic Cookie Dough: Lemon Meringue Bars

Basic Cookie Dough: Mexican Chocolate Squares

Basic Cookie Dough: Raspberry Pillows

Beef Stew With Lentils Out Of Leftovers

Bonnie's Asiago Cheese Bread 1

Bonnie's Asiago Cheese Bread - Updated

Bratwurst and Rice

Brining Poultry

Brining Turkey a la Martha

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 
 
                       * Exported from MasterCook *

                           Bacon Cheese Taters

Recipe By     : From the book: Recipes for Entertaining
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    baby potatoes
  3                     bacon rashers -- finely chopped
  2                     garlic cloves -- crushed
  1           teaspoon  chopped fresh dill
  8             ounces  cream cheese softened -- (250 g )
  2 1/3           cups  pizza cheese.

Boil steam or microwave potatoes until just tender, drain. Cut a small
slice from each potato so that it sits flat.

Place bacon garlic and dill in a heated, lightly greased pan; cook,
stirring until bacon is lightly browned. Place in a bowl, add cheese, mix
well.

Cut potatoes in half, scoop out about a teaspoon of the flesh (use potato
flesh for another recipe). Spoon heaped teaspoons of cheese mixture into
potatoes. Place on greased oven tray

Cook in moderate oven 180C (350F) for about 25 minutes or until filling is
melted and potatoes lightly browned.

 From the book: Recipes for Entertaining

Contributed to the FareShare Gazette by Margie; 7 November 2004.
www.fareshare.net

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                      * Exported from MasterCook *

                     Baked Eggplant With Two Cheeses

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  oil
  30             grams  butter -- (1 ounce)
  1             medium  onion -- sliced
  1             medium  red capsicum -- chopped
  1             medium  green capsicum -- chopped
  1              large  eggplant -- chopped
  1                     bay leaf
  60       milliliters  chicken stock -- (1/4 cup)
  60       milliliters  dry white wine -- (1/4 cup)
  300      milliliters  thickened cream -- (about 1 1/4 cups)
  2        tablespoons  sour cream
  40             grams  grated parmesan cheese -- (1/2 cup)
  1           teaspoon  chopped fresh oregano
  1           teaspoon  chopped fresh thyme
  150            grams  mozzarella cheese -- thickly sliced
                        [approximately 5 to 6 ounces]

Heat oil and butter in pan; add onion and capsicums; cook, stirring,
until onion is soft. Add eggplant and bay leaf; cook, covered, 5 minutes.
Stir in stock and wine; simmer, uncovered, until liquid is almost
evaporated. Add creams; simmer, uncovered, until mixture thickens; stir in
parmesan cheese and herbs.

Spoon mixture into 4 ovenproof dishes (3/4-cup/180ml capacity), top with
mozzarella cheese. Place dishes on oven tray, bake, uncovered, at 180C
(350F) about 20 minutes or until lightly browned.

Serves 4.

Vegetable mixture can be prepared several hours ahead.

Storage : Covered, in refrigerator.
Freeze : Not suitable.
Microwave : Not suitable.

Contributed to the FareShare Gazette by Margie; 7 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 316 Calories; 23g Fat (67.7% calories 
from fat); 14g Protein; 11g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 
549mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 
0 Non-Fat Milk; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                 Baker's Cheese Filling For Danish Pastry

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  baker's cheese -- or pot cheese
  3                     eggs
  4             ounces  raisins -- (optional)
  8             ounces  sugar
  1         tablespoon  grated lemon zest

1. Rub the cheese through a sieve.

2. Using the Paddle Attachment, cream the cheese and sugar until smooth.
Add eggs and lemon zest and mix in.

3. If Desired, add in the raisins.

Source : "hungrymonster.com"
S(Formatted by Chupa): "1030.04"

Contributed to the FareShare Gazette by Chupababi in response to a request;
1 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 118 Calories; 1g Fat (8.4% calories 
from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 
15mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 1/2 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                            Basic Cookie Dough

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  butter -- softened (1 stick)
  2        tablespoons  Crisco shortening
     1/3           cup  firmly packed light-brown sugar
     1/3           cup  granulated sugar
  2                     egg yolks
  1           teaspoon  vanilla extract
     1/8      teaspoon  salt
  1 2/3           cups  flour

Beat first 4 ingredients in a large bowl with mixer on medium speed until
well mixed. Beat in egg yolks, vanilla and salt until blended. On low speed
of mixer; gradually add flour; beat until just blended. Proceed as directed
for making the following cookies.

Raspberry Pillows
Mexican Chocolate Squares
Hazelnut-Orange Thumbprints
Chocolate Mint Triangles
Lemon Meringue Bars
Planning Tips:  The tightly wrapped dough can be refrigerated up to 5 days
or frozen up to 3 months. Thaw in refrigerator, then bring to room
temperature before proceeding. Once baked, all cookies, except where
noted, can be stored airtight with waxed paper between layers at room
temperature up to 1 week or frozen for 2 months.

Contributed to the FareShare Gazette by Patty; 22 November 2004.
www.fareshare.net

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                      * Exported from MasterCook *

               Basic Cookie Dough: Chocolate Mint Triangles

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  bittersweet baking chocolate -- melted and cooled
  1             recipe  Basic Cookie Dough
                        Mint Buttercream Filling
     3/4           cup  marshmallow cream
     1/4         pound  butter -- softened (1 stick)
     1/4           cup  water
  1 1/2      teaspoons  mint extract
  3              drops  green liquid food coloring

Heat oven to 350 degrees F. Having baking sheets ready.

Beat chocolate into dough until blended. Divide dough in half; pat each
into a rectangle.

Place 1 rectangle between 2 long sheets of plastic wrap. Roll dough with
rolling pin into a 13x9-inch rectangle. Place on baking sheet and
refrigerate 20 minutes or until firm.

Peel wrap off top. Flip dough over onto baking sheet; peel off wrap. Trim
dough into 12x8-inch rectangle. Cut into 2-inch squares, then cut each
square diagonally into 2 triangles, leaving dough on pan. Refrigerate 10
minutes or until firm.

Bake 13 minutes or until top of dough looks dry. Cut through previously cut
lines. Cool on sheet on wire rack 2 minutes before removing to wire rack to
cool completely. Repeat with remaining dough.

Meanwhile make filling:  Beat ingredients with mixer on medium speed until
blended. Scrape into a quart-sized Ziploc bag; cut tip off 1 corner.

Pipe filling on half the triangles; top with another triangle. Repeat until
all cookies are made.

Contributed to the FareShare Gazette by Patty; 22 November 2004.
www.fareshare.net

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                      * Exported from MasterCook *

             Basic Cookie Dough: Hazelnut-Orange Thumbprints

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  toasted hazelnuts
                        also known as filberts
  1             recipe  Basic Cookie Dough
  1           teaspoon  freshly grated orange peel -- orange off rind
                        only,
                        no white, the white is bitter
     1/3           cup  marmalade -- bitter or sweet
  36             whole  hazelnuts

Heat oven to 350 degrees F. Have baking sheets ready.

Put toasted hazelnuts in food processor; pulse just until ground. Beat into
dough with grated peel.

Shape level tablespoon of dough into balls. Place 2 inches apart on
ungreased baking sheets. Press thumb into center of balls to make a deep
indention. Fill with 1/2 teaspoon marmalade; top with a hazelnut.

Bake 15 minutes or until cookies are lightly golden. Cool on baking sheets
1 minute before removing to cooling rack. Cool completely.

Tip :  To prepare hazelnuts, lay out on baking sheet. Bake at 350F. 8 to 
10 minutes until toasted and papery skins begin to flake. Let cool.

Contributed to the FareShare Gazette by Patty; 22 November 2004.
www.fareshare.net

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                       * Exported from MasterCook *

                 Basic Cookie Dough: Lemon Meringue Bars

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             recipe  Basic Cookie Dough
                        Lemon Filling:
  4              large  eggs -- at room temperature
  2 1/4           cups  sugar
     1/4           cup  flour
  1           teaspoon  baking powder
  1         tablespoon  freshly grated lemon peel
     1/2           cup  fresh lemon juice
  3              large  egg whites -- at room temperature
     1/4      teaspoon  cider vinegar
     1/3           cup  sugar

Heat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, letting
foil extend above pan at both ends. Coat foil with non-stick spray.

Pat dough over bottom and slightly up sides of pan.

Bake 15 minutes or until pale golden and firm when gently pressed.

Meanwhile - Beat egg whites in medium bowl with mixer on high speed until
foamy. Add vinegar; beat until soft peaks form. Beat in sugar, about 1
tablespoon at a time. Beat 5 minutes more or until shiny, stiff peaks form
when beaters are lifted.

Spread the meringue over filling to cover, making swirls with back of a
spoon.

Bake 15 to 18 minutes until peaks of meringue are golden brown. Cool
completely on a wire rack. When ready to serve, lift out of dish by
grasping foil ends sticking out. Put on cutting board. Cut into bars.

These are best eaten the day they are made.

Contributed to the FareShare Gazette by Patty; 22 November 2004.
www.fareshare.net

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

 

 
                      * Exported from MasterCook *

              Basic Cookie Dough: Mexican Chocolate Squares

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             recipe  Basic Cookie Dough
  2             ounces  bittersweet baking chocolate -- melted as
  1            package  directs and cooled
                        Filling:
  2               cups  semi-sweet chocolate chips -- (12 ounces)
  14            ounces  sweetened condensed milk -- not evaporated
  2        tablespoons  dry instant coffee
  1           teaspoon  vanilla extract
     1/8      teaspoon  salt
                        Topping:
     1/4           cup  confectioner's sugar
     3/4      teaspoon  ground cinnamon
                        Decoration:
  25                    chocolate coffee beans

Heat oven to 350 degrees F. Line a 9-inch-square baking pan with foil,
letting foil extend above pan on 2 sides.

Divide dough in half. Beat bittersweet chocolate into 1 portion and press
over bottom of pan; prick all over with a fork. Bake 10 minutes or until
just set.

Filling : Meanwhile microwave chocolate chips and condensed milk in medium
sized bowl on high 1 minute. Stir and repeat at 30-second intervals until
chocolate has melted and mixture is smooth. Add coffee, vanilla and salt;
stir until coffee dissolves. Pour onto crust.

Topping :  Beat sugar and cinnamon into remaining dough. Press between
hands, then break in small pieces over filling. Evenly space 5 rows, 5
coffee beans in each row, on topping.

Bake 45 minutes or until topping is golden brown. Cool on wire rack. Lift
foil by ends onto cutting board; cut into squares so each square has a
chocolate coffee bean in center of each square.

Contributed to the FareShare Gazette by Patty; 22 November 2004.
www.fareshare.net

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

 

 
                      * Exported from MasterCook *

                  Basic Cookie Dough: Raspberry Pillows

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             recipe  Basic Cookie Dough
  5        tablespoons  red raspberry jam -- stirred
                        Decoration:
  1                cup  confectioners' sugar
  1         tablespoon  water -- plus
  1           teaspoon  water

Heat oven to 350 degrees F. Have 3/4 inch decorative cutters and 2 large
baking sheets ready. Line one sheet with waxed paper.

Divide dough in half. Roll each half into a 12-inch-long log. Cut 1 log in
1/2-inch-wide pieces. Place cut sides up, 2 inches apart on waxed paper-
lined sheet. Top with plastic wrap. Using a glass with a flat bottom that
is 2 1/2 inches across, flatten each piece into a 2 1/2-inch round.
Refrigerate 10 minutes or until firm.

Meanwhile cut remaining log in 1/2-inch pieces. Place 12 pieces 3 inches
apart on ungreased baking sheet; flatten into 2 1/2-inch rounds.  Drop 1
teaspoon jam in center of each round.

Slide paper with chilled dough off baking sheet. Uncover; cut decorative
shapes in middle of each. Place 12 on rounds with jam. Seal edges with
tines of fork.

Bake 12 minutes or until cookies are golden brown. Cool 5 minutes on baking
sheet before removing to cooling rack. Cool completely.

While first batch bakes, repeat until dough is used up.

Decoration - Stir ingredients in a small bowl until blended. Scrape into a
quart-sized Ziploc bag, snip tip off 1 corner and pipe designs on cookies.

Contributed to the FareShare Gazette by Patty; 22 November 2004.
www.fareshare.net

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

 

 
                       * Exported from MasterCook *

                 Beef Stew With Lentils Out Of Leftovers

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     steak -- prepared as for
                        chicken-fried steak
  3                     carrots -- chopped coarsely
  2             stalks  celery -- finely diced
     1/2         large  yellow onion -- medium dice
  1                cup  lentils -- (green)

Last week I'd cooked 3 chicken-fried steaks and had one large one that
wouldn't fit the skillet. Rather than finish frying it too, I just rolled
it up (raw) in more flour and waited till next day to cook it.

Didn't fry it as thoroughly as I would have if serving as CFS, just seared
off until the egg and flour crust had more or less set. Cut it into small
cubes and put into a stew pot along with seasonings as you prefer (the meat
has been pre-seasoned and the batter is going to 'melt' into gravy in the
pot, so taste test before you add too much salt.)

Cook over medium-high heat until the meat is very tender, lentils are
cooked and the breading has turned into thickening right in the stew. At
the end, right before serving, I added 1 cup thinly sliced (cooked)
potatoes which added a little more thickening action also.

Once everything was in the stew pot, it took about 45 minutes to cook and
it tasted like it was an 'all day' cooking stew!

To make the chicken fried steak originally: use texturized round steak and
coat with seasoned flour (your choice of seasonings) then dip into beaten
egg and back into the flour. Fry in enough oil to coat 1/2 up the sides,
turning to cook the other side. Traditionally, make cream gravy out of the
pan drippings also, but for the stew, I let the crust turn into gravy all
by itself.

Oops, I forgot to mention that when the meat and vegetables, lentils, etc
go to the stew pot, you'll want to cover with water. Either just barely
cover the food with liquid and watch closely, or add enough water to cover
2 - 3 times food volume and let it cook down.

A beef or vegetable stock would add nicely to this recipe instead of water.

Contributed to the FareShare Gazette by Martha; 6 November 2004.
www.fareshare.net

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                       * Exported from MasterCook *

                      Bonnie's Asiago Cheese Bread 1

Recipe By     :Bonnie Briscoe
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  water
  1              large  egg
  1 1/4      teaspoons  salt
  1         tablespoon  sugar
  3             ounces  Asiago cheese
                        [1 cup lightly packed, finely shredded]
  1              ounce  Romano cheese -- or Parmesan
                        [generous 1/3 cup]
     1/2           cup  yellow cornmeal
  2 3/4           cups  bread flour -- or unbleached flour
  2          teaspoons  active dry yeast

Place all ingredients in pan of bread machine in order listed, or in the
order recommended for your machine. Set controls for Basic bread with
medium crust and start machine.

Makes one 1-1/2 pound loaf.

I created this bread in response to a recent request on this list, and also
because I wanted to make a cheese bread using some of the excellent Asiago
cheese that we sell at our food co-op. This bread has an *absolutely
wonderful* aroma while it's baking. I've made it twice and it has already
become my husband's new all-time favorite bread. It's definitely worth the
extra effort to use freshly grated cheeses. The cornmeal adds some body and
helps make a crisper crust, but if you can't eat corn, leave it out and add
more flour (start with 1/4 cup flour and add more if needed).

S(Formatted by Chupa Babi): "11.01.04"

Contributed to the FareShare Gazette by Chupababi in response to a request;
3 November 2004.
www.fareshare.net

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

 

 
                      * Exported from MasterCook *

                  Bonnie's Asiago Cheese Bread - Updated

Recipe By     : Bonnie Briscoe
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             ounces  water
  2        tablespoons  extra-virgin olive oil
  1 1/4      teaspoons  salt
  1         tablespoon  sugar
  3             Ounces  Asiago cheese -- finely shredded,
                        [1 cup lightly packed]
  1              ounce  Parmesan cheese -- shredded,
                        or Romano -- (generous 1/3 cup)
     1/2    tablespoon  caraway seeds -- (optional)
     1/2           cup  yellow cornmeal
  2 3/4           cups  bread flour -- or unbleached flour
  2          teaspoons  active dry yeast

Place all ingredients in pan of bread machine in order listed, or in the
order recommended for your machine. (I usually toss the grated cheese with
the cornmeal before adding it to the pan, to decrease clumping.) Set
controls for Basic bread with medium crust and start machine.

Makes one 1.5-pound loaf.

NOTE : This bread makes wonderful garlic toast. After cutting it, spray
very lightly with olive oil from your EcoPump, then sprinkle generously
with granulated garlic powder. Toast in oven until as brown as you like it.

(The rainforest-friendly EcoPump is a spray bottle that you fill half-way
with oil, then pump in air using the special top--like a bicycle pump--so
you get the benefits of a fine aerosol mist without any chemicals. If you
can't find one where you live, contact California Olive Oil Corp., 134
Canal Street, Salem, MA 01970  Tel. 508-745-7840; Fax 508-744-3492. I'm not
related to this company in any way--but I have three EcoPumps and use them
every day.)

Bonnie Briscoe

Source : "(Bonnie Briscoe)"

S(Formatted by Chupa Babi): "11.01.04"

NOTES : Here is an updated version of the Asiago Cheese Bread I posted to
this list several months ago. The original version had an egg but no oil; I
like the flavor of this version better. I have also recently tried
replacing 1 cup of the bread flour with Gold-n-White flour, which has all
the wheat germ of whole wheat flour but not the bran. (I added 1 tablespoon
of gluten flour along with the Gold-n-White.) This flour added another
layer of flavor to the bread which I liked very much.

Contributed to the FareShare Gazette by Chupababi in response to a request;
3 November 2004.
www.fareshare.net

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

 

 
                      * Exported from MasterCook *

                            Bratwurst and Rice

Recipe By     : Hallie
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  cooked rice -- (any type)
  12                    dried prunes
  1                     tart apple -- peeled and diced
     1/4           cup  sherry -- medium or sweet
  6                     bratwurst
                        Oil -- for frying
  3              small  onions -- (or more) sliced
  2                     roasted red peppers -- chopped
                        [you can do your own but mine
                        were from a jar]
     1/2           cup  stuffed olives
  2          teaspoons  minced garlic -- fresh or bottled
                        Hot pepper sauce -- to taste
                        Salt -- to taste

Put the prunes and apples into a jar or sealable plastic bag with the
sherry. Tip it or shake it several times to make sure the sherry is
thoroughly distributed and all the pieces of apple are coated with it. Set
aside while you prepare the rest of the ingredients.

Put the bratwurst into a saucepan with a little water and let simmer for a
few minutes while you are slicing the onions and chopping the peppers.

Heat a large frying pan; add a little oil - you won't need much.
Toss in the sliced onions and stir around until they start to turn a bit
translucent. Add the peppers, olives, garlic, hot sauce and salt; stir to
mix well.

Remove the bratwurst from the water and add to the mixture in the frying
pan. Cook and stir for a minute or so then add the sherried apples and
prunes (along with the sherry). Stir to heat through.

Place some cooked rice on a plate. Put a bratwurst beside the rice then a
good spoonful of the vegetable mixture over the rice.

Makes 6 servings (or less if you are hungry).

In a dish like this of course, all ingredient measures are approximate and
the seasoning is to taste. I used a sweet sherry because that was the
bottle that came to hand first when I reached into the cupboard and it
worked well to contrast with the hot pepper sauce (I never stint on that)
and the saltiness of the bratwurst. You could probably substitute raisins
for the prunes if that's what you have but the prunes were especially nice.

MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 17 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 587 Calories; 23g Fat (35.7% calories 
from fat); 18g Protein; 74g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 
481mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 
1 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                             Brining Poultry

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sea salt
                        or kosher salt
  1             gallon  water

Leave the poultry or parts in the brine for at least 8 hours and preferable
overnight. Drain then rinse; dry a bit and set in the fridge for one or two
hours to dry some more.

Contributed to the FareShare Gazette by Doug in response to a request;
25 November 2004.
www.fareshare.net

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


 
                      * Exported from MasterCook *

                        Brining Turkey a la Martha

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             gallon  water
  1              pound  kosher salt
  1           teaspoon  ground ginger
  1           teaspoon  ground cloves
  1              whole  peppercorns -- (1 handful)
  12                    bay leaves
  24            ounces  maple syrup
  24            ounces  honey
  10            pounds  turkey
                        Compound butter -- (see directions)
                        Celery
                        Apple
                        Onion
                        Garlic

Bring the water, salt, ginger, cloves, peppercorns and bay leaves to a boil
then reduce to a simmer.

Add the maple syrup and honey; stir until well mixed; set aside to cool.

When the mixture is cool put the turkey into it and soak for 4 hours to
overnight in the refrigerator.

Remove and put compound butter (soft butter with sage and poultry
seasoning) under the skin on the breast. Pack the cavity with hunks of
celery, apple, onion and garlic. Roast uncovered 2 1/2 hours or until the
breast tests 165 F.

HINT : I used whole cloves and Jamacian allspice berries because that was
what I had. Next time definitely go with the ground spices because I spent
30 minutes picking cloves off the turkey.

Brining was a huge hit and I'll definitely be doing it again. Next time,
use a big plastic bag though!

MC format by Hallie.
Contributed to the FareShare Gazette by Martha; 26 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 961 Calories; 29g Fat (27.1% calories 
from fat); 73g Protein; 102g Carbohydrate; trace Dietary Fiber; 244mg 
Cholesterol; 17324mg Sodium.  Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 
Fat; 7 Other Carbohydrates.

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