Recipes Included On This Page Tahinomelo - Greek Sesame (Tahini) Honey Spread Tomatensalat (Tomato Salad) Tomato Cheese Bread Tomato Dinner Rolls (The Mill's) Tomato Soup Loaf Fruitcake Tomato-Cheese Calzones Tomato-Pepper Butter Tomato-Seafood Stew Tomatoes and Beef Turkey (or Chicken) Stew Turkish Cucumber-Yogurt Sauce - Cacik Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Tahinomelo - Greek Sesame (Tahini) Honey Spread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup honey 1/4 cup light tahini The ratio of honey to tahini is a matter of personal preference and much can depend on the taste of both the tahini and the honey being used. Start with this one to one ratio and add more honey or more tahini to taste. The hardest part of this recipe (and it's very easy) is working with thick honey. Start with a measuring cup and pour in 1/4 cup of the honey. Spoon in the tahini on top to the 1/2 cup mark and then stir to combine well. Note : Stir the tahini in its jar first. The oil will rise to the top while stored and it should be mixed in before using. Serve on slices of whole grain bread or toast. (Try adding slices of banana for another great taste.) Tahinomelo can be stored unrefrigerated for several days, well covered. Stir before using. Source : Nancy Gaifyllia, Your Guide to Greek Food at about.com Formatted by Chupa Babi: 12.18.07 In Greek: pronounced tah-hee-NO-meh-loh Who needs peanut butter when tahini and honey are available? This combination was frequently eaten separately - dipping a piece of bread into tahini, then following with a forkful of thick honey. Today, it's being commercially produced, but it's simple and easy to make at home. With fewer calories than peanut butter (and no nuts), it's healthy and delicious. Contributed to the FareShare Gazette by Chupa; 19 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tomatensalat (Tomato Salad) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium tomatoes -- chopped 1 tablespoon sugar 1 teaspoon salt 1 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon freshly ground pepper 1/2 cup vegetable oil 6 tablespoons vinegar 1 tablespoon Worcestershire sauce 1 large onion -- diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. Contributed to the FareShare Gazette by Joan; 8 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tomato Cheese Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 1 tablespoon dry milk 1 tablespoon butter 1 teaspoon salt 2 tablespoons chopped sun-dried tomatoes 1 cup shredded mozzarella 2 tablespoons dried onion 1 tablespoon basil 1 cup water 2 teaspoons active dry yeast Add ingredients in proper order for your breadmaker. Bake on white bread setting, medium crust. NOTE - Watch the doughball carefully and add flour or water as needed to make a smooth ball. Contributed to the FareShare Gazette by Joan; 9 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tomato Dinner Rolls (The Mill's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 4 cups flour 2 tablespoons sugar 1/2 tablespoon salt 1 teaspoon oregano leaves -- or basil 1 eggs 2 tablespoons olive oil 14 1/2 ounces canned tomatoes -- see Note 1/4 cup warm water * Note: 1-1/2 cups peeled and finely chopped fresh tomatoes may be substituted for the canned tomatoes. Drain canned tomatoes, reserving liquid. Finely chop tomatoes, add reserved liquid and add enough water to total 1 1/2 cups. Dissolve yeast in warm water with 1 teaspoon of sugar. Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture. Stir in as much flour as you can with a spoon. Turn out onto floured surface and knead for 3-5 minutes, using enough remaining flour to form a moderately soft dough. Place dough in a lightly greased bowl, turning once to grease surface. Cover and chill for 2 to 24 hours. Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape dough into golf-ball-size rolls. Cover and let rise till doubled (about 45 minutes). Brush tops with the beaten egg mixed with 1 tablespoon water. Bake in a 400 degree F. oven for 12-15 minutes or until done. One can mix the dough in the breadmaker on Manual cycle, then remove the dough and split it into muffin pans and bake in oven. Contributed to the FareShare Gazette by Joan; 10 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tomato Soup Loaf Fruitcake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound margarine 1 cup sugar 2 eggs 1 teaspoon baking soda 1 can tomato soup 2 cups sifted flour 1 teaspoon cinnamon 1/2 teaspoon cloves 1 bottle Maraschino cherries -- (small bottle) 1 cup chopped walnuts 8 ounces candied fruits Mix baking soda into soup, then mix all ingredients thoroughly. Pour into buttered 9x5-inch loaf pan. Bake at 325 F for about 1 hour. Test till toothpick comes out clean. Wrap in foil and store in refrigerator. It will age and become very moist. Note - this is really good! Contributed to the FareShare Gazette by Joan; 18 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tomato-Cheese Calzones Recipe By : McCall's magazine, August 1993 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound partly skim Mozzarella cheese -- grated 5 1/2 ounces goat cheese -- crumbled 1/4 pound hard salami -- diced 1/2 cup sun-dried tomatoes in oil -- drained well and chopped 2 pounds pizza dough -- thawed if frozen Preheat oven to 450F. In medium bowl, combine cheese, salami and tomatoes; toss. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of dough into 7-inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2-inch slits in top of each. Bake 20 to 25 minutes or until well-browned. Cool briefly before serving. Yields 6 servings. From McCall's magazine, August 1993. Contributed to the FareShare Gazette by Joan; 14 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 449 Calories; 13g Fat (26.4% calories from fat); 17g Protein; 64g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 94mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Fat. Back to Recipe List * Exported from MasterCook * Tomato-Pepper Butter Recipe By : Better Homes & Gardens Bread Machine Book Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup softened butter or margarine 1/4 cup finely snipped dried tomatoes -- (oil-pack) 1/2 teaspoon cracked black pepper Enhance your homemade bread's flavor with a flavored butter. This butter will keep for up to 2 weeks in the refrigerator or for 1 month in the freezer. Start with softened butter or margarine and then stir in finely snipped dried tomatoes (oil pack) and cracked black pepper. Source : Better Homes & Gardens Bread Machine Book Contributed to the FareShare Gazette by Joan; 11 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Tomato-Seafood Stew Recipe By : Better Homes and Gardens Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound shrimp -- shelled 1 cup chopped onion 2 garlic cloves -- minced 1 tablespoon cooking oil 16 ounces tomatoes -- cut up (1 can) 8 ounces reduced sodium tomato sauce 1 potato -- peeled, chopped 1 celery stalk -- chopped 1 medium green pepper -- chopped 1 medium carrot -- shredded 1 teaspoon crushed dried thyme 1/4 teaspoon pepper 4 dashes bottled hot sauce 1 20 ounces whole baby clams -- drained (1 can) 2 tablespoons snipped parsley Use fresh or frozen shrimp (thaw shrimp if frozen); halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomato sauce, potato, green pepper, celery, carrot, thyme, pepper and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. Yields 6 servings. Source : Better Homes and Gardens Contributed to the FareShare Gazette by Joan; 23 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 3g Fat (25.1% calories from fat); 9g Protein; 13g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Tomatoes and Beef Recipe By : Taste of Home September 95 Serving Size : Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium fresh tomatoes 1/2 pound ground beef 1 teaspoon chili powder 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon dried oregano 2 cups uncooked instant rice 1/2 cup dry bread crumbs 2 tablespoons butter or margarine -- melted 2 tablespoons water Cut a thin slice off the top of each tomato. Leaving a 1/2 inch thick shell, scoops out and reserve pulp. Invert tomatoes onto paper towels to drain. Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5-6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13- x 9- x 2-inch baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375F. for 20-25 minutes or until crumbs are lightly browned. Taste of Home September 95. Contributed to the FareShare Gazette by Joan; 13 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Turkey (or Chicken) Stew Recipe By : Art Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 4 stalks celery -- cut into bite-size pieces 4 carrots -- peeled, cut into bite-size pieces 1 red bell pepper -- cleaned and cut into bite-size pieces 6 garlic cloves -- peeled and chopped 1 large sweet onion -- chopped Salt and freshly ground black pepper 1 can diced tomatoes, including juice -- (14.5 ounces) 2 quarts homemade turkey broth 1 tablespoon dried basil leaves 1 can tomato paste -- (small can) 3 bay leaves 1 teaspoon dried thyme leaves 2 pounds cooked leftover turkey -- boned and diced or shredded 1 can black beans, drained and rinsed -- (14.5 ounces) 2 cans sliced potatoes -- drained (14.5 ounces each) 1 teaspoon chipotle hot sauce -- or to taste 1 cup white wine Serving suggestion: crusty bread or biscuits Heat the oil in a large, heavy saucepan over medium heat. Add the celery, carrots, red pepper, garlic and onion. Saute the vegetables until the onion is translucent, about 7 - 8 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, turkey broth, basil, tomato paste, bay leaves, and thyme (crush the thyme and basil by rubbing it between your palms as you add it). Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered about 35 - 40 minutes, stirring the mixture occasionally. Discard the bay leaves. Add the turkey (use a mixture of white and dark meat), beans and potatoes to the pot and simmer until the liquid has reduced to a stew consistency, about 20 - 30 minutes. Adjust salt and pepper and add hot sauce, to taste. Add the wine just before serving. Ladle the stew into serving bowls and serve with bread or biscuits. Note : I cook my turkeys in a Nesco Roaster, adding enough water to reach the bottom of the rack. I add lots of onion, celery, carrots and rosemary to the roaster and in the bird while cooking it. I also mix rosemary leaves, salt, pepper and poultry seasoning with softened butter and force it under the skin over the breast. When the turkey is done and the meat has been cut from the bones, I put all of the bones, skin etc. back into the roaster, cover with water and cook for a couple of hours. Then I cool the mixture somewhat and strain the solids out of the liquids, ending up with a wonderful broth. Prepared by Art on February 1, 2007, using roasted chickens. Contributed to the FareShare Gazette by Art; 7 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Turkish Cucumber-Yogurt Sauce - Cacik Recipe By : Vegetarian Journal, Sept 2000 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups plain soy yogurt 2 garlic cloves -- peeled and crushed 1 pinch salt 1 long English cucumber -- (seedless) peeled and finely diced 3 teaspoons dried mint -- crushed to a fine powder Salt and pepper to taste 1 fresh mint or dill sprig -- (garnish) Combine the yogurt, garlic and the pinch of salt in a bowl. Add the cucumber and dried mint; blend well, flavoring with the salt and pepper to taste. Cover and refrigerate until chilled, at least an hour. Garnish with mint and serve. Serves 6 Source : "Vegetarian Journal, Sept 2000" S(Formatted by Chupa Babi in MC): "~" NOTES : This sauce, pronounced jah-juk, is similar to the dish known as tzatzki in Greece and khiyar bi lben in the Middle East. It goes well with kofte, stews and vegetables or can be served as a dip with pita bread or crudites. Contributed to the FareShare Gazette by Chupa; 3 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; trace Fat (0.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Vegetable. Back to Recipe List

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