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FareShare Gazette Recipes -- May 2007 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Tangy Pear and Blue Cheese Salad

Teriyaki Noodles - Veggie - 5 pts

Tofu and Sweet Potato Jambalaya - Veggie - 8 pts

Tomatillo-Chile Sauce - 1 pt

Tortellini and Broccoli Salad - 6 pts

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* Exported from MasterCook *

Tangy Pear and Blue Cheese Salad

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-05 May 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup ketchup
1/2 cup distilled white vinegar
3/4 cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
1/2 cup toasted chopped walnuts
1/2 red onion, chopped

1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually
pour in oil, stirring constantly, until well blended.

2. In a large serving bowl, toss together lettuce, blue cheese, pears,
walnuts, and red onion. Pour dressing over salad, and toss well to coat.

I caramelized my nuts before putting on the salad, rather then toasting
them. It's a bit more work but you can do it the day before.

Take 2 Tablespoons of butter and melt it in a small fry pan, Add 1 cup
of walnut or Pecan halves, sprinkle with 1 Tablespoon sugar and 1/8
teaspoon of pepper. Stir until well coated. Spread unto a baking
sheet. Bake at 350 for 15 minutes or until lightly browned. Cool.

Watch carefully,, one minute they are not done, two minutes later
they are burned.

Contributed to the FareShare Gazette by Gonzo; May 19, 2007
www.fareshare.net



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* Exported from MasterCook *

Teriyaki Noodles - Veggie - 5 pts

Recipe By : "Betty Crocker's Complete Cookbook"
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-05 May 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hot water
1/2 ounce dried Chinese black mushrooms -- (6 dried
mushrooms) or shitake mushrooms (1/2 ounce)
8 ounces uncooked soba noodles -- or whole wheat spaghetti
1 tablespoon vegetable oil
1 large onion -- sliced
3 cups sliced mushrooms -- (one 8-ounce package)
8 ounces fresh shitake mushrooms -- crimini or baby
portabella mushrooms, sliced
1/3 cup teriyaki sauce
1/4 cup chopped fresh cilantro

1. Pour water over dried mushrooms in small bowl. Let stand about 20
minutes or until soft; drain. Rinse with warm water; drain. Squeeze out
excess moisture from mushrooms. Remove and discard stems; cut caps into
1/2-inch strips.

2. Cook and drain noodles as directed on package.

3. Heat oil in 12-inch skillet or wok over medium-high heat. Add onion;
stir-fry 3 minutes. Add all mushrooms; stir-fry 3 minutes. Stir in
teriyaki sauce; reduce heat. Partially cover and simmer about 2
minutes or until vegetables are tender. Stir in noodles, cilantro and,
if desired, 1 tablespoon toasted sesame seed.

Makes 4 servings
Prep: 20 min; Cook: 9 min

Description: "5 pts"
S(Formatted by Chupa Babi in MC): "07.07.06"

NOTES : Tofu Teriyaki Mushroom Noodles: Cut a 1-pound block of
firm tofu into 1/4-inch pieces and add with the mushrooms
in step 2.

Contributed to the FareShare Gazette by Chupa; May 5, 2007
www.fareshare.net



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Per Serving (excluding unknown items): 74 Calories; 4g Fat (41.7% calories from 
fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 925mg 
Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.


 

* Exported from MasterCook *

Tofu and Sweet Potato Jambalaya - Veggie - 8 pts

Recipe By : "Betty Crocker's Complete Cookbook"
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-05 May 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounce firm tofu -- one container
1 tablespoon olive -- or vegetable oil
1 large sweet potato -- peeled and cut into 1/2-inch
1 cubes (2 cups)
2 cloves garlic -- finely chopped
14 1/2 ounce vegetable broth -- 1 can ready to serve
3/4 cup uncooked regular long-grain rice
2 tablespoons Worcestershire sauce -- vegan version
1/4 teaspoon ground red pepper -- (cayenne)
15 ounce black beans -- rinsed and drained (1 can)
3/4 cup green onions -- sliced (12 onions)

1. Drain tofu; cut into 3/4-inch cubes. Carefully press cubes between
paper towels to remove as much water as possible.

2. Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to
8 minutes, turning frequently, until light golden brown. Remove tofu from
skillet; set aside.

3. Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring
occasionally, just until sweet potato begins to brown. Stir in broth,
rice, Worcestershire sauce and red pepper. Heat to boiling; reduce heat.
Cover and simmer 10 minutes.

4. Stir in beans. Cover and cook 8 to 10 minutes, stirring occasionally,
until rice is tender and liquid is absorbed. Stir in tofu and onions.
Cook 1 to 2 minutes or until heated through.

Makes 4 servings
Prep: 20 min; Cook: 35 min

Description: "8 pts"
S(Formatted by Chupa Babi in MC): "07.07.05"

Contributed to the FareShare Gazette by Chupa; May 5, 2007
www.fareshare.net



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Per Serving (excluding unknown items): 557 Calories; 8g Fat (12.3% calories from 
fat); 35g Protein; 91g Carbohydrate; 19g Dietary Fiber; 1mg Cholesterol; 792mg 
Sodium. Exchanges: 6 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 
Fat; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Tomatillo-Chile Sauce - 1 pt

Recipe By : "How To Make Sauces & Gravies" (Boston Common Press).
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-05 May 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh tomatillos -- husked and washed
1 fresh jalapeño -- or Serrano chilies, stemmed
and seeded for a milder sauce (1 or 2)
2 tablespoons chopped fresh cilantro leaves
1/2 small onion -- chopped
1 small garlic clove -- chopped
1 1/2 teaspoons vegetable oil
1/2 cup canned low-sodium chicken broth
Salt

Place tomatillos and chilies in saucepan, add water to cover. Bring to
a boil, cover, and simmer until barely tender, about 8 minutes. Drain
and transfer to food processor or blender. Add cilantro, onion and
garlic and pulse to coarse puree. Heat oil in medium skillet until,
stirring often, over shimmering. Add puree all at once and cook medium-
high heat, until mixture darkens and thickens, about 5 minutes. Add
broth and simmer, stirring occasionally, until mixture thickens, 10 to
15 minutes. Season with salt to taste. (Sauce 1 can be refrigerated in
airtight container for 2 days).

Makes about 1 cup or 4 servings.

Serve this tart, fragrant sauce with seafood, grilled beef, pork, or
even chicken.

35 MINUTES
10 minutes to make
25 minutes to cook

Source: "Detroit News, 6 May 2005"
S(MC format by Chupa Babi): "05.06.05"
Yield: "1 cup"

Contributed to the FareShare Gazette by Chupa; May 10, 2007
www.fareshare.net



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Per Serving (excluding unknown items): 21 Calories; 2g Fat (70.3% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.


 

* Exported from MasterCook *

Tortellini and Broccoli Salad - 6 pts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-05 May 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (16 ounces) cheese or meat-filled tortellini
3 cups broccoli florets
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon coarse grain mustard
2 cloves garlic, minced
2 teaspoons honey
2 teaspoons dried basil
1/2 teaspoon salt
1 small red onion, chopped
4 scallions, sliced 1/2” thick
1/2 pint cherry tomatoes, halved
3/4 cup (3 ounces) shredded Romano cheese

1. Prepare tortellini according to package directions. Add broccoli
during the last 3 minutes of cooking. Rinse under cold water and
drain.

2. In a large bowl, whisk together oil, vinegar, mustard, garlic,
honey, basil, and salt. Add tortellini, broccoli, onion, scallions,
tomatoes, and cheese. Toss to coat well.

3. Serve immediately or refrigerate up to 24 hours.

Serves 6

Source: Prevention's Diabetes Breakthroughs 2007
Formatted by Chupa Babi in MC: 04.04.07

Contributed to the FareShare Gazette by Chupa; May 12, 2007
www.fareshare.net



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Per Serving (excluding unknown items): 102 Calories; 9g Fat (77.9% calories from 
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 222mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other 
Carbohydrates.

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