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FareShare Gazette Recipes -- December 2006 - M's
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* Exported from MasterCook * Mexican Orange-Cornmeal Sandies Recipe By : Adapted from Family Circle magazine's "Holiday Cookie Cookbook" Serving Size : 60 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup yellow cornmeal 1 teaspoon salt 1/4 teaspoon baking soda 1 cup unsalted butter -- at room temperature [2 sticks] 1 cup granulated sugar 2 egg yolks 1 tablespoon grated orange zest 1 teaspoon orange extract 1/4 cup finely ground walnuts -- (optional) 6 ounces semisweet chocolate -- (1 cup) In a medium bowl combine flour, cornmeal, salt and baking soda. In a separate medium bowl, beat butter and sugar until light, creamy and smooth. Add egg yolks, zest and orange extract and beat until fluffy. Stir in flour mixture and walnuts, if desired. Divide dough in half, flatten each into a disk and wrap in plastic wrap. Refrigerate 30 minutes. Preheat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray or line sheet with parchment paper. On lightly floured surface with floured rolling pin, roll one of the disks 1/4 inch thick. Cut dough with floured 31/2-inch-round cookie cutter. Cut each round in half. Place 1 inch apart on prepared sheet. Repeat with remaining disk. Bake 10 to 12 minutes, or until lightly golden. Cool on wire rack. Melt chocolate in small saucepan over lowest heat, stirring constantly. Remove saucepan from heat. Hold a cookie by the straight side and dip the points and rounded side of the cookie into chocolate, leaving most of cookie exposed. Place on baking sheet lined with wax paper. Let stand until chocolate hardens, 1 hour. Freeze or store at room temperature. Makes 5 dozen Author : Adapted from Family Circle magazine's "Holiday Cookie Cookbook" insert, December 1986 Source : Patricia Rudnick of Albany, New York says this is her son's favorite Christmas cookie. Although Family Circle magazine's original version calls for ground walnuts, Rudnick omits them. Formatted by Chupa Babi in MC: 12.16.06 Contributed to the FareShare Gazette by Chupa in response to a request; 21 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (48.3% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Millet-Quinoa-Cashew Kugel with Apple-Balsamic Drizzle Recipe By : Self Magazine, July 8, 2003 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Kugel: Nonstick cooking spray 1 cup uncooked quinoa 1 cup uncooked millet 2 1/2 cups water -- or more as needed 1 teaspoon salt 3 large eggs -- lightly beaten [preferably omega-3 enriched, such as Gold Circle Farms or Eggland's Best] 3 scallions -- minced (green and white portion) 1 cup coarsely chopped cashews -- lightly toasted* Apple-Balsamic Drizzle: 12 ounces frozen apple juice concentrate -- thawed (1 can) 1 1/2 cups balsamic vinegar *Toast cashews by heating in a small skillet over medium heat until golden, shaking the pan frequently for about 3-5 minutes. Preheat oven to 350F (325F if you are using a glass baking dish). Coat a 9-by-13-inch baking dish with cooking spray. Set aside. Combine quinoa and millet in a fine-mesh strainer and rinse several times under running water. Shake strainer to remove excess water and transfer grains to a large saucepan. Add water and set pan over high heat. Bring to a boil, cover, reduce heat to low and simmer 20 minutes, until grains are tender, adding more water as necessary to prevent sticking. Transfer cooked quinoa and millet mixture to a large bowl, add salt and fluff with a fork. Add to the bowl beaten eggs, minced scallions and toasted, chopped cashews; then mix well. Spoon mixture into prepared baking dish and level the top with the back of a spoon. Bake 35-40 minutes, until the top is golden and slightly crisp. Meanwhile, to make the Apple-Balsamic Drizzle, combine apple juice concentrate and vinegar in a shallow, wide saucepan. Set pan over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, 30-35 minutes, until mixture is reduced by slightly more than half (making about 1 cup). Remove from heat and cool slightly. When ready to serve, cut kugel into 8 squares and spoon Apple-Balsamic Drizzle over top. Recipe note: The kugel and sauce can be served warm or at room temperature. The apple-balsamic sauce will keep for over a week, in a covered container, without refrigeration. If it stiffens, microwave for 10-20 seconds before serving. Serves 8 Prep Time: 5 minutes. Cook Time: 55-60 minutes. Source : Self Magazine, July 8, 2003 Formatted by Chupa Babi in MC: 10.17.06 Contributed to the FareShare Gazette by Chupa; 29 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 2g Fat (41.4% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 80mg Cholesterol; 296mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Moghul Style Roast Lamb Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large onions -- chopped 4 garlic cloves 1 piece fresh ginger -- (2 inches long) chopped 3 tablespoons ground almonds 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons turmeric 2 teaspoons garam masala 4 fresh green chilies 1 lemon -- juice of Salt -- to taste 1 1/4 cups natural yogurt -- beaten 4 pounds leg of lamb 8 cloves 4 firm tomatoes -- halved and grilled Watercress -- to garnish 1 tablespoon slivered almonds -- to garnish Place the first eleven ingredients in a food processor and blend to a smooth paste. Gradually add the yogurt and blend until smooth. Grease a large, deep baking tray and preheat oven to 375F. Remove most of the fat and skin from the lamb. Using a sharp knife, make deep pockets above the bone at each side of the thick end. Make deep diagonal gashes on both sides. Push the cloves into the leg of lamb at random. Place the lamb on the baking tray and push some of the spice mixture into the pockets and gashes. Spread the remaining spice mixture evenly all over the lamb. Loosely cover the who tray with foil. Roast in the preheated oven for 2 to 2 1/2 hours or until the lamb is cooked, removing the foil for the last 10 minutes of cooking time. Remove from the oven and allow to rest for 10 minutes before carving. Serve with grilled tomatoes, garnished with watercress and garnish the roast with the flaked almonds. Contributed to the FareShare Gazette by Jennie in response to a request; 31 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mogul Lamb Recipe By : Indian Menus for all Occasions by Meera Blackley Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce butter -- (15 g) 1 1/2 pounds ripe tomatoes -- (750 g) finely chopped 2 fresh red or green chilies -- finely chopped (2-3) 2 teaspoons finely chopped fresh ginger 4 garlic cloves -- finely chopped salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves 1/2 teaspoon ground fennel 1/2 teaspoon ground cinnamon 1/2 teaspoon ground fenugreek 1/2 cup water -- (125 ml/4 fl oz) 2 bunches fresh coriander -- leaves removed and chopped 1/4 bunch fresh basil -- leaves removed and chopped 1/2 bunch fresh mint -- leaves removed and chopped 1/4 bunch fresh dill -- chopped 3 pounds leg of lamb -- (1.5 kg) Oven temperature 350F, 180C, Gas 4 1. Melt butter in a large saucepan, add tomatoes, chilies, ginger, garlic and salt to taste and cook over a medium heat, stirring frequently, for 15 minutes or until tomatoes are soft and pulpy. 2. Place black pepper, cardamom, cloves, fennel, cinnamon, fenugreek and water in a bowl and mix well to combine. Stir spice mixture into tomato mixture then add coriander, basil, mint and dill. Remove sauce from heat and set aside. Place lamb in a glass or ceramic baking dish, pour over sauce, cover and marinate in the refrigerator for 15-20 hours. 3. Remove cover from baking dish and bake lamb for 2 hours or until cooked to your liking. A quicker version of this dish uses 2 pounds (1 kg) diced lamb, rather than a leg. Heat butter in a saucepan with chilies, ginger, garlic and salt to taste. Add diced lamb and cook over a low heat for 30-40 minutes. Add black pepper, cardamom, cloves, fennel, cinnamon and fenugreek and cook for 10 minutes. stir in tomatoes and cook for 20-30 minutes or until lamb is tender. Add coriander, basil, mint and dill and cook for 5 minutes longer. Serve with rice or Paranthas (see page 75). Source : "Indian Menus for all Occasions by Meera Blackley"; page 68 Copyright : "(c)1993 Meera Blackley [text]; ISBN 1 86343 1144" Contributed to the FareShare Gazette by Mary in response to a request; 30 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 33g Fat (65.3% calories from fat); 33g Protein; 6g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Moscato Zabaglione with Cornmeal Cookies - Italian Recipe By : Bon Appétit, October 2002 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cookies: 1/2 cup unsalted butter -- room temperature (1 stick) 1/2 cup sugar 1 teaspoon grated lemon peel 1/2 teaspoon salt 2 large egg yolks 1/2 cup yellow cornmeal 1 1/4 cups all purpose flour 2/3 cup golden raisins -- (about 4 ounces) Powdered sugar Zabaglione: 6 large egg yolks 1/3 cup sugar 3/4 cup Italian Moscato -- or Essencia For cookies: Using electric mixer, beat butter and 1/2 cup sugar in large bowl until fluffy. Beat in lemon peel and salt, then egg yolks. Beat in cornmeal, then flour. Stir in raisins. Knead dough just to combine; transfer to sheet of plastic wrap. Using plastic, form dough into 2x9-inch log. Chill until firm, 3 hours or up to 1 day. Preheat oven to 325F. Line large baking sheet with parchment paper. Slice dough log into 1/4-inch-thick rounds. Arrange rounds on prepared baking sheet, spacing 1 inch apart and reshaping into rounds if uneven. Bake cookies until golden at edges, about 15 minutes. Transfer to rack. Dust with powdered sugar and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.) For zabaglione: Whisk egg yolks and sugar in large metal bowl to blend; gradually whisk in Moscato. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture is thick and foamy and thermometer inserted into mixture registers 160F, about 4 minutes. Divide zabaglione among 6 wineglasses. Serve immediately, passing cookies alongside. Makes 6 servings. Source : Bon Appétit, October 2002. Formatted by Chupa Babi in MC: 10.25.05 If you can't find Italian Moscato, substitute Essencia, the Muscat-based dessert wine made in California. Serve this rich custard with the raisin- studded cookies featured here. Contributed to the FareShare Gazette by Chupa in response to a request; 19 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 22g Fat (46.9% calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber; 325mg Cholesterol; 192mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 4 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Mushroom Muffins Recipe By : Muffin Mania by Cathy Prange and Joan Pauli Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/3 cup melted shortening -- or oil 1/4 cup milk 10 ounces condensed cream of mushroom soup -- undiluted (1 can) 1 1/2 cups all-purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons chopped parsley -- or chives (optional) Beat the egg; blend in the shortening, milk and soup. Stir the flour, baking powder and salt together. Add the liquid ingredients to the dry ingredients along with the parsley or chives; stir only until moistened. Bake at 375F for 15 to 20 minutes. Serve warm. The authors comment that they don't know why a person couldn't make these muffins with any tin of cream soup. From Muffin Mania by Cathy Prange and Joan Pauli; 1982. ISBN 0-9691485-0-I MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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