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FareShare Gazette Recipes -- June 2005 - S's

 

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Recipes Included On This Page

Slow Cooker Hoisin Beef Stew with Jasmine Rice
Spicy Coconut Curried Lobster on a bed of Jasmine Rice

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                   * Exported from MasterCook *

           Slow Cooker Hoisin Beef Stew with Jasmine Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup low-sodium beef broth
10 ounces Hoisin sauce -- (1 bottle)
1 teaspoon hot sauce -- or to taste
3 garlic cloves -- minced
1 piece ginger -- (1 inch) grated
[1 tablespoon]
2 pounds round stew beef -- or chuck stew beef
2 onions -- cut in large dice
1 cup baby carrots
2 celery ribs -- cut
into 3/4 -inch chunks
1 cups jasmine rice
1/2 teaspoon salt
3 tablespoons cornstarch -- mixed with
3 tablespoons water
1 cup snow peas
2 teaspoons toasted sesame oil
2 scallions -- thinly sliced

Night before: In a large bowl, whisk together the broth, hoisin, hot sauce,
garlic and ginger. Add the beef, onions, carrots and celery. Toss to coat
well. Cover and refrigerate overnight.

In the morning: Transfer meat mixture into the slow cooker. Cover and cook
on a low setting for 6 to 8 hours (or on high setting for 3 hours).

Supper time: Start the rice. Bring 2 cups water to a boil in a heavy
saucepan with a lid. Add the rice and salt, stir once with a fork. Return
to a boil, cover tightly, and reduce heat to the lowest setting. After 15
minutes, remove the saucepan from the heat source and allow to rest,
covered, 5 more minutes. Fluff with a fork.

Meanwhile add the cornstarch mixture and snow peas to the stew. Cover and
cook another 10 minutes. Stir in sesame oil. Serve over steamed rice
sprinkled with sliced scallions.

Serves 46

Source : "www.wholefoodsmarket.com"
S(MC Format by Chupa Babi): "052505"

Contributed to the FareShare Gazette by Chupa; 10 June 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 243 Calories; 3g Fat (10.7% calories from 
fat); 4g Protein; 50g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1485mg 
Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat; 2 Other 
Carbohydrates.


 

                   * Exported from MasterCook *

          Spicy Coconut Curried Lobster on a bed of Jasmine Rice

Recipe By : Courtesy Team B - Book Club Ladies
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-06 Jun 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Coconut Curried Lobster:
2 tablespoons extra-virgin olive oil
3 Scotch bonnet peppers -- minced
1 red pepper -- julienned
1 red onion -- sliced thinly lengthwise
1 teaspoon curry paste
2 cups fish stock
2 cans coconut milk
3 lobsters -- boiled, meat removed and chopped
1/4 cup milk
2 tablespoons unsalted butter
1 can pineapple chunks -- juice drained
1 teaspoon kosher salt
2 tablespoons sugar
4 scallions -- chopped
1 cup cilantro leaves -- chopped, plus extra for garnish
1 cup flaked coconut -- toasted

Jasmine Rice:
Water
2 cups jasmine rice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
Toasted coconut -- to taste

In a large saucepan, heat the olive oil over medium-high heat. Sweat the
peppers and onion in the olive oil until they become tender, about 5 to 7
minutes. Add the curry paste, fish stock, and coconut milk to the pan,
reduce the heat to a simmer, and cook for approximately 20 minutes. Add the
lobster meat to the pan and simmer for another 20 minutes, letting the
mixture reduce.

Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir
with a wooden spoon to combine. Finally, add the scallions and cilantro to
the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and
garnish with chopped cilantro and toasted coconut.

Jasmine Rice:

Bring just enough water to cover the rice to a boil in a medium sized pot
over high heat. Add the rice to the pot, lower the heat to medium-low, and
cover with a lid. Steam the rice until it is cooked through yet still firm,
about 15 minutes. Drain off the excess water, and season with salt, pepper,
sugar and coconut, to taste.

Yield : 4 servings

Source : "Food Network Episode#: FG1A21"
S(MC Format by Chupa Babi): "052505"

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

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

Per Serving (excluding unknown items): 612 Calories; 46g Fat (67.8% calories from 
fat); 26g Protein; 24g Carbohydrate; 5g Dietary Fiber; 133mg Cholesterol; 1459mg 
Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Non-
Fat Milk; 8 1/2 Fat; 1/2 Other Carbohydrates.

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