Recipes Included On This Page Tempeh - Mushroom Fricassee with Garlic Confit Thai Beef Salad Three Mushroom Confit Toasted Pecan Ice Cream Sauce Toffee Butter Crunch Triple Layer Peanut Bars Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tempeh - Mushroom Fricassee with Garlic Confit Recipe By : Cooking Light, JUNE 2006 Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 16 garlic cloves -- crushed Cooking spray 12 ounces organic tempeh -- cut into 1/4-inch cubes 1/4 cup dry white wine 2 cups thinly sliced leek -- (about 2 medium) 1 pound mixed gourmet mushrooms -- thickly sliced [such as cremini, shiitake or oyster] 3 cups organic vegetable broth -- divided [such as Swanson Certified Organic] 1 tablespoon all-purpose flour 2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped fresh parsley Combine oil and garlic in a large Dutch oven over low heat. Cook 10 minutes or until garlic is golden and fragrant, stirring often. Lightly coat Dutch oven and garlic mixture with cooking spray. Increase heat to medium-high; add tempeh, and sauté 8 minutes or until brown. Stir in wine; cook until liquid is almost evaporated (about 30 seconds). Transfer tempeh mixture to a bowl. Return pan to medium-high heat. Recoat pan with cooking spray. Add leek and mushrooms; sauté until vegetables begin to brown and liquid is almost evaporated (about 10 minutes). Add 1 cup broth; cook 1 minute, scraping pan to loosen browned bits. Combine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk. Add broth mixture to pan. Reduce heat, and stir in tempeh mixture. Cover; simmer 30 minutes. Stir in thyme, salt, and pepper. Remove from heat; stir in parsley. Yields 4 servings (serving size: 1 1/2 cups). Source : Cooking Light, JUNE 2006. Formatted by Chupa Babi in MC: 06.28.07 This hearty stew, thick with mushrooms and garlic, is delicious served over egg noodles. To save time, use jarred peeled whole garlic found in the produce section of the grocery store. Contributed to the FareShare Gazette by Chupa; 23 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Beef Salad Recipe By : EatingWell This Week Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons fish sauce or reduced-sodium soy sauce 3 tablespoons brown sugar 1 head iceberg lettuce -- halved, cored and thinly sliced 1 tablespoon canola oil -- divided 12 ounces sirloin steak -- trimmed of fat and thinly sliced 3 jalapeno peppers -- seeded and minced or serrano chili peppers 1 onion -- finely chopped 1 garlic clove -- minced 1 orange -- peeled, white pith removed coarsely chopped 1/4 cup chopped fresh cilantro 2 tablespoons chopped dry-roasted peanuts 1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates. 2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Stir-fry beef, in batches, until browned on the outside and still pink inside, about 1 minute per batch. Spoon over the lettuce. 3. Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occasionally, until softened, about 1 minute. Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring. Remove from the heat and stir in orange and cilantro. Spoon over the lettuce and beef, sprinkle peanuts over top and serve warm. Makes 4 servings. Source : EatingWell This Week. Formatted by Chupa Babi in MC: 06.26.07 Active Time: 35 minutes. Total Time: 35 minutes. Ease Of Preparation: moderate. The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients. Contributed to the FareShare Gazette by Chupa; 17 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 17g Fat (50.9% calories from fat); 18g Protein; 19g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 60mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Three Mushroom Confit Recipe By : Alive #255, January 2004 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds mushrooms -- (900 g) mixed types such as portabella, crimini and shiitake 1 cup shallots -- chopped (250 ml) 1 teaspoon natural sugar -- (5 ml) (optional) or Sucanat 1 teaspoon dried thyme leaves -- (5 ml) 1 teaspoon sea salt -- (5 ml) 1/2 teaspoon pepper -- (2.5 ml) 2 tablespoons extra virgin olive oil -- (30 ml) 3/4 cup red wine -- (185 ml) 2 tablespoons balsamic vinegar -- (30 ml) Preheat oven to 375F (185C); lightly oil a 9-by 13-inch (23-by 33-cm) baking dish. Evenly spread mushrooms and shallots in pan. Sprinkle with sugar, thyme, salt and pepper. Drizzle with oil, wine, and vinegar. Bake one hour. Raise oven temperature to 425f (220c). Stir mushroom mixture and return to oven for 15 minutes to reduce juices. Serve warm on top of baked potatoes, pasta noodles or other cooked vegetables, such as baked squash. Serves six. Source : Alive #255, January 2004. Formatted by Chupa Babi in MC: 01.15.04 Give yourself a break and use a food processor to slice the shallots and mushrooms. Red wine is essential for flavour, so use a quality wine or consider a de-alcoholized red wine, which has the same health benefits. Chupa Note: a terrific soup or pasta sauce base. Freezes well. Sprinkled 1 tablespoon of red pepper flakes on roasting veggies before covering with oil. Contributed to the FareShare Gazette by Chupa; 29 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 5g Fat (41.9% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 342mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Toasted Pecan Ice Cream Sauce Recipe By : Land O'Lakes, Inc. Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup light corn syrup 1/2 cup sugar 1/3 cup LAND O LAKES® Butter 1 egg -- slightly beaten 1 tablespoon vanilla 1 cup pecan halves -- toasted Combine all ingredients except pecans in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 8 minutes). Just before serving, stir in pecans. Serve warm or cool over ice cream or cake. Microwave Directions: Combine corn syrup, sugar and butter in 2-quart casserole. Microwave on HIGH 2 minutes; stir to mix well. Stir 1 tablespoon hot sugar mixture into beaten egg. Slowly stir egg mixture and vanilla into hot sugar mixture. Microwave on HIGH, stirring every minute, until mixture comes to a full boil (3 to 4 minutes). Just before serving, stir in pecans. Serve warm or cool over ice cream or cake. TIP : Toasting pecans enhances the nut flavor. Place pecans on baking sheet. Bake at 325°F. for 8 to 10 minutes. From www.landolakes.com. MC Formatted by Dee. Copyright : "© 2007 Land O'Lakes, Inc." Yields "2 cups" Contributed to the FareShare Gazette by Dee; 5 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 10g Fat (31.0% calories from fat); 2g Protein; 47g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Toffee Butter Crunch Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 3 tablespoons water 1 tablespoon corn syrup 3/4 cup pecans -- coarsely chopped 3/4 cup semisweet chocolate chips 1/2 cup pecans -- finely chopped 1 candy thermometer Butter the sides of a heavy 2 quart saucepan. In it, melt the 1 cup butter. Add sugar, water and corn syrup. Cook over medium heat to 300 degrees F., stirring frequently (mixture should boil gently over entire surface). Watch carefully after 280 degrees F. Remove from heat. Quickly stir in the 1/2 cup coarsely chopped nuts. Immediately turn into a buttered 13 x 9 x 2-inch pan. Wait for 2 to 3 minutes for toffee surface to firm, then sprinkle with the chocolate chips. When melted, spread them evenly over the toffee. Then spread the finely chopped nuts over the chocolate. Chill till chocolate is firm, break into pieces. Makes about 1 1/2 pound. Notes I have found that it is good to use a straight sided heavy-bottomed saucepan with a 1 1/2- to 2-inch wooden spatula with a sharp flat edge or a very high temp rubber one, to scrape the bottom of the pan and to use a flexible metal pan to pour the mixture into for easy removal when cooled. Toasted chopped almonds can be used for pecans. DO NOT USE margarine as a substitute for butter. Instant coffee or espresso can be added, "to taste", at the point of taking it off the heat, just before adding the pecans. "To Taste" is for you're own notes for the next time you make the recipe. Recipe doubles well in a 3-quart pan of the same type. Stir constantly after 280 degrees F., scraping bottom of the pan well. When you can see the bottom of the pan for a bit, behind the spatula as it goes across the bottom of the pan, you're getting close to the correct temperature. I cheat on the amount of chips and pecans...... Contributed to the FareShare Gazette by Jim; 2 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple Layer Peanut Bars Recipe By : Orlena Berry, Mustang, OK Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- softened 3 tablespoons brown sugar 1 tablespoon peanut butter 1/4 teaspoon vanilla extract 1/2 cup flour FILLING 2/3 cup sweetened condensed milk 1 tablespoon butter 1/4 cup salted dry roasted peanuts -- chopped 1 teaspoon vanilla extract TOPPING 2 tablespoons milk chocolate chips 1/4 cup salted dry roasted peanuts -- chopped In a small bowl, cream the butter, brown sugar, peanut butter and vanilla. Gradually add flour; mix well. The mixture will be crumbly. Press onto the bottom and 1/2 inch up the sides of an 8x4-inch loaf pan coated with nonstick cooking spray. Bake at 350 degrees F. for 12-15 minutes or until set and lightly browned. Cool. For the filling, cook and stir the milk and butter over low heat until the mixture comes to a boil and thickens. Remove from the heat; stir in peanuts and vanilla. Spread evenly over the crust. Bake at 350 degrees F. for 15-17 minutes or until set. Immediately sprinkle with chips; let stand for a few minutes to soften, then spread over the filling. Sprinkle with peanuts. Cool completely on a wire rack and cut into bars. Source : "Cooking for 2, Winter 2006, p. 61" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2006" NOTES : These chocolaty bars from Orlena make a scrumptious noontime treat or afternoon pick-me-up. Contributed to the FareShare Gazette by Bobbie; 17 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 11g Fat (39.7% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.

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