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FareShare Gazette Recipes -- October 2006 - D's


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Recipes Included On This Page

Deep Dark Chocolate Cake

Doug's Chicken Stew(ed)

Dried Mushroom Risotto

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* Exported from MasterCook *

Deep Dark Chocolate Cake

Recipe By : Hershey's Chocolate advertisement
Serving Size :   Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
2 cups sugar
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla
1 cup boiling water
Flour Frosting:
1/4 cup flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup sugar
1 teaspoon vanilla

1. Combine dry ingredients in a large bowl.
2. Add remaining ingredients except boiling water; beat at medium speed 2
3. Remove from mixer, add boiling water.
4. Pour into two greased and floured 9-inch or one 13x9-inch pan.
5. Bake at 350F. for 30-35 minutes for layers, 35-40 minutes for 13x9-inch
pan or until cake tester comes out clean.
6. Cool 10 minutes on rack.
7. Remove from pans, cool completely.
8. Top with your favorite frosting.

Flour Frosting

Combine flour and milk (carefully so you don't have any lumps). Heat and
stir until it thickens and boils. Cool very well.

Combine sugar, butter and shortening; beat well. Add cooled flour
mixture and vanilla. Beat VERY well. This take a lot of beating, even in my
Kitchen Aid mixer. If you do not beat it enough it will be grainy and

This is one of our family's favorite cakes. Our youngest son always asks
for it for his birthday. (Just what you need 5 days after Christmas!) I cut
it out of a Hershey's chocolate advertisement probably in the early 1980's.
Just like the name says it is very dark colored, very heavy and moist. I
don't like chocolate on chocolate so I always frost it with "flour"
frosting. I have included that recipe.

Contributed to the FareShare Gazette by Connie; 12 October 2006.

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* Exported from MasterCook *

Doug's Chicken Stew(ed)

Recipe By : Doug
Serving Size :   Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken from 2 legs and 1 breast cut into chunks
1 onion -- baseball sized, chopped
1 celery stalk -- chopped
1/2 red pepper -- chopped
1 medium potato -- peeled and chopped
1 garlic clove -- diced fine
3 cups stock [that the chicken simmered in]
Freshly ground pepper to taste
Chile -- if desired
Corn starch and water to thicken

Note - I always do and use my own grown, dried, ground chile powder.

Took two whole legs, and one breast, brined them for about 4 hours, then
rinsed and put them on to simmer. After they had simmered for awhile and
almost done, I removed them to cool. Then I looked out on my deck and
spotted the rosemary plant, took three big sprigs, put them in a small pot,
added 1 cup of the stock the chicken had simmered in, brought it to boil,
turned it off and let it sit for a couple of hours. Threw a couple of
garlics cut in half in as well.

Bring the stock to simmer, add the veggies, cook for about 5 minutes, then
add the chicken pieces, cook until the potato is tender. Taste for
seasoning, add salt, pepper and chile pepper. Then thicken with the
cornstarch. Meanwhile make dumplings from 2 cups Bisquick and scant cup of
liquid rosemary has been soaking in. Also chop some rosemary fine and add
to dry Bisquick. Make dumplings, and drop by teaspoonfuls into bubbling
chicken/vegetable mixture. Cover and let simmer until dumplings are cooked.

Serve with frozen peas with mint.

It was a departure from our regular repast, as I have been on an Asian kick
for weeks! Last night it was Chinese spareribs, Friday it was steamed cod
in ginger sauce and Thursday it was MaPo tofu.....figured it was time for
a change! Cheers, Doug in BC

Contributed to the FareShare Gazette by Doug; 31 October 2006.

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* Exported from MasterCook *

Dried Mushroom Risotto

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce dried mushrooms
1 3/4 cups hottest possible tap water
1 1/2 cups beef stock -- (approximately)
or chicken or vegetable stock
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
1/4 cup dry white wine
1 cup medium-grain risotto rice -- plus
2 tablespoons medium-grain risotto rice
[superfine Arborio, Carnaroli or Vialine nano]
To Finish:
2 teaspoons unsalted butter -- or more if desired
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup freshly grated Parmesan cheese
plus more for serving
Freshly ground black pepper

1. Place the mushrooms in a small bowl and add the hot water. Let stand for
an hour or longer. (Or combine the mushrooms and water in a microwave-safe
container, cover tightly with plastic wrap and microwave on high for 5
minutes. Let cool to room temperature.) When mushrooms are soft, remove
them from the liquid, squeezing gently to extract as much liquid as
possible. Slice the mushrooms into pieces about 1/4 x 1 inch, discarding
any tough stems. The exact size is not important, but if you cut them too
small, their flavor will not be as intense. Carefully pour the mushroom
soaking liquid into a measuring cup, leaving any grit behind. (If the
mushrooms were especially gritty, you may want to pour the liquid through a
coffee filter-lined strainer, but in general this is not necessary.) Add
the stock to the mushroom soaking liquid to equal 2 cups.

2. Set the rice cooker for the Quick Cook or regular cycle. Place the olive
oil and butter in the rice cooker bowl. When the butter melts, add the
onion. Cook, stirring a few times, until softened, about 2 minutes. Stir in
the wine and cook for 1 or 2 minutes. Add the rice and stir until the
grains are evenly coated and hot. Cook, stirring occasionally, until the
grains are transparent except for a white spot on each, 3 to 5 minutes. Add
the stock mixture and mushrooms to the rice; stir to combine. Close the
cover and reset for the Porridge cycle, or for the regular cycle and set a
timer for 20 minutes.

3. When the machine switches to the Keep Warm cycle or the timer sounds,
open the cover and stir with a wooden or plastic rice paddle or wooden
spoon. The risotto should be only a bit liquid and the rice should be al
dente, tender with just a touch of tooth resistance. If needed, cook for a
few minutes longer. This risotto will hold on Keep Warm for up to 1 hour.

4. When ready to serve, add the butter. Close the cover for a minute to let
the butter melt. Stir in the parsley, cheese, a few grinds of pepper, salt
to taste. Serve immediately.

Machine : Medium (6-cup) or large (10-cup) rice cooker; fuzzy logic or
on/off. Cycle: Quick Cook and/or regular or Porridge
Yield : Serves 4 to 5

Source : The Ultimate Rice Cooker Cookbook, posted by Alysah to

Formatted by Chupa Babi in MC:

Alysha : The resulting risotto was very flavorful, but too mushy. I cooked
it on the porridge cycle and followed the directions closely. I like to
have a nice grain to bite into. I'm not sure if the mushiness was due to
too much liquid, too long a cooking time or both. Next time I try risotto
in the rice cooker, I plan to try a little less liquid and will try cooking
it on the regular cycle for 20 minutes.

Contributed to the FareShare Gazette by Chupa; 5 October 2006.

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