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FareShare Gazette Recipes -- November 2005 - S's
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* Exported from MasterCook *
Samosas
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-11 Nov 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 packet spring roll pastry -- thawed and
wrapped in damp towel
vegetable oil -- for deep frying
Fresh Coriander chutney -- to serve
For the filling
3 large potatoes -- boiled and mashed
3/4 cup frozen peas -- thawed and cooked
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon amchur -- (dry mango powder)
1 small red onion -- finely chopped
2 fresh green chillies -- finely chopped
2 tablespoons fresh cilantro and mint leaves -- finely chopped
1 lemon -- juice of
salt
Toss all the filling ingredients together in a large bowl until well
blended. Adjust the seasoning with salt and lemon juice, if necessary.
Working with one strip of pastry at a time, place 1 tablespoon of the
filling mixture at one end of the strip and diagonally fold the pastry to
form a triangle. Repeat with the other strips.
Heat enough oil for deep drying and fry the samosas in small batches
until they are golden brown. Serve hot. Fresh Coriander Chutney or a
chilli sauce are ideal for dipping.
NOTES : Phyllo pastry is an excellent alternative. Brush the phyllo
samosas with ghee or oil and bake in a preheated hot oven for 25 minutes.
Contributed to the FareShare Gazette by Jennie; 29 November 2005.
www.fareshare.net
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* Exported from MasterCook *
Shrikand
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-11 Nov 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 teaspoon cardamom powder
few strands of saffron
1/2 tablespoon pista and almond -- crushed
Tie yogurt in a clean muslin cloth overnight (6 to 7 hours).
Put the yogurt into a bowl, add sugar and cardamom; mix.
Rub saffron into 1 tablespoon hot milk in a small bowl until the color
spreads and dissolves; add to the yogurt
Empty into a serving bowl and garnish with nut crush.
Chill for 1 to 2 hours before serving.
NOTES : Shrikhand - This is a simple Indian dessert from Western India,
made with strained yogurt, flavored with cardamom and saffron and
garnished with almonds and pista. It is important to use freshly ground
cardamom seeds.
This recipe is more Pakistani than Indian - but sometimes it is difficult
to tell one cuisine from the other unless you are an expert.
Contributed to the FareShare Gazette by Jennie in response to a request;
15 November 2005.
www.fareshare.net
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* Exported from MasterCook *
Snow-White Key Lime Buttercream
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-11 Nov 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Key Lime juice
4 tablespoons meringue powder
12 cups confectioner's sugar -- sifted
[approximately 3 pounds]
1 1/4 cups Crisco
3/4 teaspoon salt
Combine water and meringue powder, whip at high speed until peaks form. Add
4 cups sugar, one cup at a time, beating after each addition on low speed.
Alternately add Crisco and remaining sugar. Add salt and flavoring; beat at
low speed until smooth.
Yield : "7 cups"
Contributed to the FareShare Gazette by Jennie in response to a request;
6 November 2005.
www.fareshare.net
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* Exported from MasterCook *
Spicy Chicken Curry
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
6 garlic cloves -- chopped
1 jalapeno -- chopped
1 tablespoon garam masala
1/2 teaspoon ground cumin
2 cloves -- (2 to 4)
2 tablespoons vegetable oil
2 tablespoons curry powder
1/4 cup water
1 chicken -- cut into 8 pieces
4 medium potatoes -- peeled and diced
Kosher salt
Steamed white rice, for serving
In a food processor combine the onion, garlic, jalapeno, garam masala,
cumin and cloves. Process to make a chunky paste.
Heat the oil in a large Dutch oven over medium heat. Add the onion mixture,
curry powder and 1/4 cup water. Let fry 4 to 5 minutes.
Add chicken pieces, potatoes and salt to taste. Add water to cover, up to 3
cups; bring to a boil. Simmer until the chicken and potatoes are cooked
through, about 30 minutes.
Serve over rice.
Contributed to the FareShare Gazette by Robin in response to a request;
15 November 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 495 Calories; 33g Fat (60.6% calories from
fat); 34g Protein; 14g Carbohydrate; 2g Dietary Fiber; 170mg Cholesterol; 136mg
Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
* Exported from MasterCook *
Steak Provencal
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 beef sirloin steaks -- or tenderloin
or rib-eye steaks -- about 11 ounces each
5 tablespoons I Can't Believe It's Not Butter! Spread
2 large garlic cloves -- finely chopped
1 1/2 cups chopped tomatoes -- (about 2 medium)
1 tablespoon large capers -- rinsed and chopped
[1 to 2 tablespoons]
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Grill or broil steaks to desired doneness.
Meanwhile, in 10-inch skillet, melt I Can't Believe It's Not Butter! spread
and cook garlic over Medium heat, stirring occasionally, 30 seconds. Add
tomatoes, capers, salt and pepper. Cook, stirring occasionally, 3 minutes
or until tomatoes are cooked and mixture is saucy. Stir in parsley. Serve
over hot steaks.
Makes 4 servings.
Source : "FBNR Low-Carb Lifestyle"
S(MC Formatted by:): "Bobbie"
Copyright : "(c) 2004Publications International Ltd."
NOTES : Bobbie's Note: This was a marvelous recipe. We enjoyed it a lot
with beef sirloin steaks. Ours were about 9 ounces, 1 1/2 inches thick. I
cut this recipe in half easily.
Contributed to the FareShare Gazette by Bobbie; 12 November 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 249 Calories; 15g Fat (54.2% calories from
fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 199mg
Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
* Exported from MasterCook *
Steak Salad Wraps with Horseradish Sauce
Recipe By : Cooking Light
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Grilled Flank Steak:
1 pounds flank steak -- trimmed
1 teaspoon Worcestershire sauce
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Wraps:
1/2 cup plain low-fat yogurt
1 tablespoon prepared horseradish
3 cups thinly sliced Basic Grilled Flank Steak
[about 12 ounces]
4 whole wheat flatbreads -- (2.8-ounce)
[such as Flatout]
1 cup chopped romaine lettuce
1 cup halved cherry tomatoes
1 cup diced cucumber
Basic Grilled Flank Steak:
Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with
half of Worcestershire sauce, salt, and pepper; rub mixture into steak.
Cover and refrigerate at least 20 minutes.
Prepare grill.
Place steak on grill rack coated with cooking spray; grill 8 minutes on
each side or until desired degree of doneness. Place on a cutting board;
cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across
grain into thin slices.
Wraps :
Combine low-fat yogurt and horseradish, stirring with a whisk. Arrange 3/4
cup Grilled Flank Steak on each flatbread. Top each flatbread with 1/4 cup
lettuce, 1/4 cup tomatoes, and 1/4 cup cucumber. Spoon 2 tablespoons yogurt
mixture over each serving; roll up. Wrap in aluminum foil or wax paper;
chill.
Yield : 4 servings (serving size: 1 wrap)
Art's Notes: Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 2 November 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 231 Calories; 12g Fat (49.5% calories from
fat); 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 245mg
Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;
1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Sugar-Free and Fat-Free Condensed Milk
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-11 Nov 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups non fat dry milk powder
1/2 cup water
1/2 cup Splenda
In glass measuring cup, stir together milk powder and water until it is a
paste. Cover and microwave on high for 45 seconds or until hot but not
boiling. Stir in Splenda. Cover and store in fridge. Chill at least 2 hours
before using. Keeps for 2 weeks and makes 12 ounces.
Contributed to the FareShare Gazette by Jennie; 10 November 2005.
www.fareshare.net
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