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FareShare Gazette Recipes -- January 2008 - R's
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* Exported from MasterCook * Red and White Salad with Champagne Vinaigrette Recipe By : EattingWell, Dec. 2006 Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups thinly sliced hearts of romaine 2 heads Belgian endive -- cored and thinly sliced 1 fennel bulb -- trimmed, cored, quartered and thinly sliced 1 15 ounces hearts palm -- (1 can) drained, halved lengthwise and thinly sliced 1/2 head radicchio -- cored, quartered and thinly sliced 1 red apple -- cored and cut into matchsticks 1 cup thinly sliced radishes Champagne Vinaigrette -- (recipe follows) Freshly ground pepper to taste Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper. Makes 8 servings, about 1 3/4 cups each Active Time: 25 minutes. Total Time: 25 minutes Source : EattingWell, Dec. 2006. Formatted by Chupa Babi: 12.22.07 Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving. Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables. Champagne Vinaigrette: 1 shallot -- peeled and quartered 1/4 cup champagne vinegar or white-wine vinegar 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 3/4 teaspoon salt Freshly ground pepper -- to taste Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth. Makes 2/3 cup, for 8 servings. Contributed to the FareShare Gazette by Chupa; 17 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Flour Black Magic Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups rice flour 3/4 cup cocoa 1 teaspoon baking powder 1 cup brewed black coffee 1/2 cup oil 1 teaspoon vanilla 2 cups sugar 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup sour milk Add liquid ingredients to dry and beat at medium speed for 3 minutes. Bake in 9 x 13-inch pan for 45 to 50 minutes or in 2 layer pans for 25 to 30 minutes. Notes - sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk and letting set for 5 minutes. Sift dry ingredients; black coffee can be replaced with water. Contributed to the FareShare Gazette by Joan; 26 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Krispie Pie Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 or 10-inch unbaked pie shell -- ¥ [pastry shell suitable for custard pie etc.] **Filling** 5 eggs 3/4 cup sugar 1 1/2 cups white Karo corn syrup [in Canada you will find Lily brand] 1 teaspoon vanilla 1 pinch salt 2 tablespoons melted butter 2 tablespoons flour 1 cup Rice Krispies [rice bubbles for those of you down under] Beat eggs thick and pale. Stir in remaining ingredients well. Pour in pie shell. Bake 350F for 1 hour. Let cool and chill before slicing. Note. Have some foil under the pie or on the bottom oven floor just in case some of the filling bubbles over!! Contributed to the FareShare Gazette by Joan; 28 January 2008. www.fareshare.net ---> Distribute a few of those red cinnamon-heart candies over the top and you have a spicy Valentine's treat to enjoy on a cold winter day. H. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice with Coca Cola Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rice 4 tablespoons oil Salt 2 cups Coca Cola 2 cups boiling water 3/4 cup pine nuts 1/2 cup chopped raisins 1 cup grated coconut 1/2 bunch scallions -- chopped Heat oil in a large non-stick pan; add cleaned rice and stir until takes a little bit of color (2 minutes approximately). Pour the Coca Cola and water mixture, salt; cover and simmer. 5 minutes before it is ready, add pine nuts, raisins, coconut and scallions. Mix well. Serve hot. Contributed to the FareShare Gazette by Joan; 27 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Winter Vegetables with Balsamic Vinegar Recipe By : Edmonton Journal January 1996 Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small onions 4 carrots -- peeled and sliced on the bias 1/2-inch thick 2 medium parsnips cut in 1/2-inch chunks 1 small rutabaga -- quartered 1 tablespoon olive oil 4 garlic cloves -- minced 1 tablespoon balsamic vinegar Salt and pepper -- to taste 1 teaspoon fresh thyme -- minced 2 tablespoons fresh parsley -- minced Preheat oven to 375F. Bring a large pot of water to boil over high heat. Add carrots, parsnips and turnips; cook 1 minute. Remove vegetables from water and place in a large mixing bowl. Add all remaining ingredients and combine well. Place vegetables on a baking sheet with sides sprayed with no-stick cooking spray and roast, uncovered, about 20 minutes or until golden brown and tender. Makes 4 servings. From The Edmonton Journal; January 1996. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 4g Fat (16.9% calories from fat); 4g Protein; 41g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Roasted Winter Vegetables with It's Thyme for Pumpkin Seed Pesto Recipe By : The Native Foods Restaurant Cookbook by Tanya Petrovna Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium yams -- cut into 1-inch cubes 1/2 pound Brussels sprouts -- cut in half 1 pound chestnuts -- peeled 1 cup dried cranberries 4 carrots -- cut into 1-inch pieces 2 Yukon Gold potatoes -- cut into 1-inch pieces 1 inch cubes 2 turnips -- cut into 1-inch cubes 2 parsnips -- cut into 1-inch pieces 2 red onions -- quartered 10 shallots -- peeled, left whole **It's Thyme For Pumpkin Seed Pesto** 1/2 cup olive oil 1/2 cup toasted pumpkin seeds 2 tablespoons fresh thyme 2 tablespoons chopped fresh parsley 2 tablespoons chopped chives 2 tablespoons lemon juice 1 teaspoon sea salt Preheat oven to 450F. In large bowl toss vegetables with pesto sauce. Transfer veggies to baking dish and bake until tender 35 - 40 minutes. It's Thyme For Pumpkin Seed Pesto: put all in blender and puree. S(Formatted by Chupa Babi in MC): "08.15.04" Contributed to the FareShare Gazette by Chupa; 22 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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