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FareShare Gazette Recipes -- April 2005 - P's

 

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Recipes Included On This Page

Pan de Agua
Pan de Manteca-o-Sobao

Pappardelle with Asparagus and Lemon

Peach and Berry Crisp (Kosher)

Penne with Asparagus Cream

Pineapple Truffles (Kosher)

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                      * Exported from MasterCook *

                               Pan de Agua

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  active yeast
  1         tablespoon  sugar
  2               cups  warm water
  1         tablespoon  salt
  5               cups  flour
  3          teaspoons  corn flour -- (fine)
  2        tablespoons  egg whites
  2        tablespoons  cold water

In a bowl, mix the yeast, sugar and warm water and cover for about 20
minutes.

Mix the salt and the flour and cup by cup add to the yeast.

Knead for about 10 minutes or when it stops being sticky and form into a
big ball. (You can add 1 more tablespoon of flour if needed.)

Spread some butter all around a big bowl and place the ball in the bowl.

Cover it well and let it rise for 1 to 1/2 hours.

On a working area, sprinkle flour (cover your hands with flour too) and put
the ball on the surface on top of the flour.

Knead the bread to form two long loaves of bread.

Sprinkle some corn flour on top of a baking board and place the two loaves
of bread. (You may use an aluminum mold but grease it well.)

Mix the cold water and eggs whites well and set aside.

Make 2 or 3 slashes on top of the loaves with a sharp knife and with a
brush, spread some of the egg white mix on top of the loaves.

Place the 2 loaves of bread into a cold oven. Now, turn the oven on to
400F. and let it bake for 35 minutes.

When they are golden. take them out of the oven and savor them with butter
and a fresh cup of coffee.

(c)2004. Rican Recipes. All Rights Reserved.
Source : "RicanRecipes.com"
S(Formatted by Chupa Babi): "032905"

Contributed to the FareShare Gazette by Chupa; 1 April 2005.
www.fareshare.net

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                      * Exported from MasterCook *

                          Pan de Manteca-o-Sobao

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  flour
  1 1/2         ounces  salt
     3/4           cup  sugar
     1/2           cup  shortening
  2             liters  water
     1/2         ounce  dry yeast

Preheat oven on 340F to 350F.

Mix water, sugar, salt and shortening for 2 or 3 minutes.

In a heavy-duty mixer, add flour and yeast and knead the dough for 15
minutes. (You can also do it by hand. My abuela didn't have a fancy mixer).

Divide the dough in 5 equal portions and shape them into loaves.

Place loaves on baking sheets and allow rising until they are doubled.

Bake until golden.

Tips :  The loaves are done when you tap them and it makes a hollow sound.

Source : "RicanRecipes.com"
S(Formatted by Chupa Babi): "032905"

Contributed to the FareShare Gazette by Chupa; 2 April 2005.
www.fareshare.net

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


 
                      * Exported from MasterCook *

                   Pappardelle with Asparagus and Lemon

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  pencil thin asparagus
     1/2         pound  pappardelle or fettuccine
     1/4           cup  freshly squeezed lemon juice -- about two lemons
  2        tablespoons  dry white wine
  1                cup  heavy cream
  2        tablespoons  minced lemon zest
  2        tablespoons  minced Italian parsley

Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 
pieces, slicing on the diagonal.  Cook the asparagus in a pot of lightly 
salted, boiling water for 2 minutes, or until tender but still firm.  
Immediately place in ice water or cold running water and drain.

Cook pasta in boiling salted water until al dente, about 10 to 12 minutes.

(Note: al dente is the stage when the noodle is just firm enough to be 
springy, not so firm that its core is hard, and yet not mushy to the tooth.)

While the pasta is cooking, combine lemon juice and white wine in a small 
non-stick saute pan and cook over medium-high heat until reduced to 2 to 3
tablespoons.  Add salt and cream and reduce to about 2/3 cup.  Remove from 
heat and stir in one tablespoon of the lemon zest.  Cover to keep warm while 
the pasta is cooking.  When pasta is cooked, drain and return it to the 
cooking pot.  Add asparagus pieces, lemon cream sauce and minced parsley.

Toss gently to combine.  Transfer to a warm serving platter or plates.  
Garnish with remaining tablespoon of lemon zest and serve.

NOTE : The use of lemon zest (lemon peel that excludes the white, pithy part)
adds a tasty, piquant zing.  If you don't have the special 'zester' tool that
gives you the skinny little strips, you can use a regular vegetable peeler.
Be careful as you peel to get only the skin itself and not the bitter white
pith underneath.  Cut the strips you have peeled into 1/2 to 1-inch lengths 
and then cut the lengths into skinny little sticks 1/16-inch wide.  Presto! 
You now have lemon zest!  (Or you can use an even easier method and grate the 
lemon peel with a grater, although with this method you won't have as pretty 
a look in the finished dish.)

  Contributed to the FareShare Gazette by Jennie 19 April 2005
  www.fareshare.net

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Per Serving (excluding unknown items): 140 Calories; 15g Fat (94.4% calories 
from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 54mg Cholesterol; 
15mg Sodium.  Exchanges: 0 Non-Fat Milk; 3 Fat.


 
                      * Exported from MasterCook *

                      Peach and Berry Crisp (Kosher)

Recipe By     : 
Serving Size  : 14    Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5              large  ripe peaches (2 pounds), peeled (see
                        note) pitted and chopped
  10            ounces  blueberries
  10            ounces  raspberries, can be combination of red
                        and black raspberries
                        juice of 1/2 lemon
     1/3           cup  plus 2 tablespoons sugar
  2        tablespoons  all-purpose flour
                        
                        Topping:
  1 1/4            cup  all-purpose flour
     3/4           cup  dark brown sugar
     1/4           cup  finely chopped pecans
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground ginger
     1/2      teaspoon  salt
  8        tablespoons  cold margarine, or butter, cut into 16
                        pieces

Preheat oven to 350 degree F.

Line a baking sheet with parchment paper.

Spray 14 (1/2 cup) ramekins, 7 (1 cup ramekins) or 1 large (4 quart)
baking dish, any shape, with nonstick cooking spray. Arrange on the
prepared sheet to avoid oven spills and for ease in removing from oven.

Place the peaches, blueberries and raspberries into a large bowl. Toss
with lemon juice, sugar and 2 tablespoons flour. Combine. Transfer to
prepared ramekins or baking dish.

Bake fruit for 20 minutes.

Remove from oven. Increase oven temperature to 400 degrees F.

While fruit is baking, prepare the topping. Whisk 1 1/4 cups flour with
brown sugar, pecans, cinnamon, ginger and salt. Add in margarine or
butter. Rub in with fingertips until small moist clumps form. Sprinkle
generously and evenly over the hot fruit. Return to oven and bake until
crisp and golden brown, about 20 minutes.

Serve warm or room temperature. Can be re-warmed if made in advance.

Note: To find a ripe peach look for well-colored fruit that yields
slightly when pressed. Sniff the bottom, not the stem end of your
peach; if it is very fragrant it is ripe. If it has little or no
aroma, it is not.

To peel, cut a small 'x' into the bottom of each peach. Drop into a pot
of boiling water for 45 to 60 seconds. Run under cold water and slip
the skins off with your fingertips.

In the winter, when these fruits are no longer in season, substitute
a combination of Macintosh and Granny Smith apples with fresh or frozen
blueberries. For one party I threw, I used very small ramekins and
made 3 different versions of this crisp recipe; the peach, apple and
one with pears and raspberries. I arranged them on a three tiered cake
plate. My guests loved the chance to sample all three without feeling
too indulgent and the cute tiny size made them irresistible. Just
watch your baking time; the smaller amounts in each ramekin cook
faster than the fuller size.

Contributed to the FareShare Gazette by Art Guyer 18 April 2005
www.fareshare.net

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

Per Serving (excluding unknown items): 101 Calories; trace Fat (1.8% calories 
from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
82mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                        Penne with Asparagus Cream

Recipe By     : LaCucina February 98
Serving Size  : 4     Preparation Time :0:30
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  asparagus, -- trimmed
  2        tablespoons  extra virgin olive oil
                        salt
     1/3         pound  ricotta cheese
  10            ounces  penne

Cook the asparagus until just tender in boiling water.  Chop them into 2"
lengths, reserving the tips; puree the stalks with 1 tablespoon of the
olive oil and a pinch of salt.  In a separate bowl, combine the ricotta
with the remaining olive oil and a little salt.

Bring a pot of water to a boil, add the penne and salt, and cook the penne
until they are al dente; drain. Saute the penne in a skillet with the
asparagus puree over high heat for 1 minute,  transfer too serving plates,
and garnish with spoonfuls of ricotta and the reserved asparagus tips.

Serve immediately.

  Contributed to the FareShare Gazette by Jennie 20 April 2005
  www.fareshare.net

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

Per Serving (excluding unknown items): 125 Calories; 12g Fat (82.9% calories 
from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 19mg Cholesterol; 
32mg Sodium.  Exchanges: 1/2 Lean Meat; 2 Fat.


 
                      * Exported from MasterCook *

                       Pineapple Truffles (Kosher)

Recipe By     : 
Serving Size  : 60    Preparation Time :0:00
Categories    : Volume 8-04 Apr 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4            cup  firmly packed sweetened flaked coconut,
                        divided
     3/4           cup  sugar, divided
  1             medium  pineapple, ripe
     3/4           cup  confectioner's sugar
  4              large  egg yolks

In a blender or food processor fitted with a metal blade, process 1/4 cup
coconut with 1/4 cup sugar. Remove to a bowl or zip lock bag. Set aside.

Cut the pineapple out of the shell. Discard core and cut the flesh into
chunks. Purée pineapple in blender or food processor. Transfer the puréed
pineapple to a medium pot. Mix in 1 cup coconut, 1/2 cup sugar, and the
confectioner's sugar.

Bring to a boil over medium heat. Cook until all of the liquid evaporates,
about 30 to 35 minutes, stirring often to make sure the mixture is not
browning on the bottom. If the mixture is starting to brown, lower heat
slightly and stir more often.

The mixture will turn a dark golden color. Turn off the heat.

Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to
temper them. Add the tempered yolks into the pot and mix back on heat
until dry and pulling away from the sides of the pot, about 5 minutes.

Place the pot in the freezer and chill completely.

Remove the pineapple mixture from the freezer. Using a tiny melon baller
or 1/4 teaspoon measure, make balls. Roll in the coconut/sugar that was
blended in the first step. If the truffles get too sticky to roll, place
the mixture back into the freezer for a few minutes.

Place on parchment lined baking sheets and place into freezer. Once frozen,
remove and store in an airtight container in single layers separated by
parchment paper. Return truffles to freezer.

Serve right from the freezer or place in little paper candy cups or on a
platter 10 minutes before serving.

Makes 50 to 60 truffles

Contributed to the FareShare Gazette by Art Guyer 19 April 2005
www.fareshare.net

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

Per Serving (excluding unknown items): 10 Calories; trace Fat (31.2% calories 
from fat); trace Protein; 2g Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; 
trace Sodium.  Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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