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FareShare Gazette Recipes -- June 2005 - P's
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* Exported from MasterCook *
Peach Berry Punch
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen raspberries -- thawed
2 1/4 cups unsweetened pineapple juice -- chilled
1 cup peach nectar or apricot nectar -- chilled
1/4 cup lemon juice
2 cups carbonated water -- chilled
12 frozen unsweetened peach slices
Sieve raspberries; discard seeds. In a punch bowl stir together sieved
raspberries, pineapple juice, peach or apricot nectar, lemon juice and
carbonated water. Float frozen peach slices in bowl.
Peach Melba Cream Punch:
Add 1 cup vanilla ice milk or 1 cup frozen yogurt to punch bowl before
adding raspberries. Stir in remaining ingredients till ice milk or yogurt
is melted. (Add 15 calories for each serving.)
Makes 12 (4-ounce) servings.
Preparation Time: 15 minutes.
Contributed to the FareShare Gazette by Suzie; 28 June 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 41 Calories; trace Fat (0.8% calories from
fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg
Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.
* Exported from MasterCook *
Plain Rice
Recipe By : Dim Sum and Other Chinese Street Food by Mai Leung
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups long-grain rice
3 cups cold water
Wash and rinse the rice several times in cold water until the water is not
cloudy; drain.
Use a 3-quart pot with a tight lid for this quantity.
Put the washed rice into the pot and add the water. Cook, uncovered, over
medium heat.
When the water is boiling you will see that it is very foamy. Watch the
pot closely now. You will see the water evaporating to the point where
many small holes (like craters) appear in the rice. The Chinese call them
"rice eyes".
At this point put the lid on, turn the heat to low and cook for 10
minutes. Turn off the heat but do not remove the pot from the heat or
uncover it. Let it stand this way for at least 15 minutes. Do not peek
during the whole 25 minute procedure - the 'magic' steam will escape and
you will have half-cooked rice for not having faith!
Remove the cover; loosen the rice with a fork or a chopstick.
Serve hot.
If you intend to use the rice in fried rice recipes cool in the
refrigerator overnight.
Makes about 6 cups.
From Dim Sum and Other Chinese Street Food by Mai Leung; Harper & Row;
1979. The hardcover edition was originally published under the title 'The
Chinese People's Cookbook'.
Hallie's note: This is my favourite way of cooking long-grain rice (I
don't have a rice cooker). The instruction to rinse in cold water is, I
believe, subject to interpretation depending on just how cold your cold
water is. Our cold water, from a well, is VERY cold so I generally rinse
in what I consider 'cool' water; in other words, water that is quite cool
on the hands but not numbingly cold.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 4 June 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 113 Calories; trace Fat (1.7% calories from
fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg
Sodium. Exchanges: 1 1/2 Grain(Starch).
* Exported from MasterCook *
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Recipe By : Recipe courtesy Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
[2 turns of the bottle in a slow stream]
1/8 cup balsamic vinegar -- (3 splashes)
2 sprigs fresh rosemary -- leaves stripped and
chopped -- about 2 tablespoons
1 lemon -- juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend
[preferred brand: McCormick Montreal Steak Seasoning]
or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella -- sliced
Roasted Pepper Paste:
14 ounces roasted peppers -- (1 jar) drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large garlic clove -- cracked away from skin
Salt and pepper
4 large crusty rolls -- split
Suggested toppings:
1 Whole baby spinach leaves
Thinly sliced red onions
Combine first 4 ingredients in the bottom of a large food storage bag. Add
mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms
marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning
to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for
same amount of time. Season caps while they cook on each side with grill
seasoning or a little salt and pepper. Melt the smoked cheese over mushroom
caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil,
parsley, garlic, salt and pepper in food processor; pulse grind into
thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the
bun bottoms. Top with spinach and onion. Spread bun tops with roasted
pepper paste.
Recipe courtesy Rachael Ray
Contributed to the FareShare Gazette by Robin; 2 June 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 291 Calories; 10g Fat (30.3% calories from
fat); 9g Protein; 45g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 319mg
Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 2 Fat.
* Exported from MasterCook *
Portuguese Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts halves -- (6 to 8)
boned and skinned -- (I use all parts)
2 large garlic cloves -- minced
1 large bay leaf -- crumbled
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon crushed dried red chili peppers
1/4 teaspoon black pepper
2 tablespoons olive oil
Mix all ingredients together except the chicken. It will be in paste
form.
At least 2-3 hours before cooking time, brush both sides of chicken with
the paste.
Cover with plastic wrap and refrigerate for 30 minutes.
Remove from refrigerator and let sit for 30 minutes before cooking.
Grill chicken until done
Serves 6-8
Note : I always triple or quadruple the rub ingredients. The marinade
paste will keep for weeks in the refrigerator.
Contributed to the FareShare Gazette by Alice; 24 June 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 44 Calories; 5g Fat (91.1% calories from
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
711mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.
* Exported from MasterCook *
Pudding and Pie Mix
Recipe By : Make-A-Mix Cookery
Serving Size : Preparation Time :0:00
Categories : Volume 8-06 Jun 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups sugar
2 3/4 cups all purpose flour
1 teaspoon salt
1 1/2 cups instant nonfat dry milk
In a large bowl, combine sugar, flour, salt and dry milk. Mix well. Put in
a large airtight container. Store in a cool dry place. Use within 6-8
months.
Makes about 9 cups.
Contributed to the FareShare Gazette by Alice in response to a request;
30 June 2005.
www.fareshare.net
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