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FareShare Gazette Recipes -- July 2009 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Taco Flavored Dressing

Tangy Pear and Blue Cheese Salad

Tex-Mex Zucchini Tomato Feta Salsa

Toffee-Tiramisu Layer Cake

Tri-Berry Muffins

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* Exported from MasterCook *

Taco Flavored Dressing

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 12-07 Jul 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sour cream
1 tablespoon taco seasoning mix
1 tablespoon milk

Blend and chill before using.

Contributed to the FareShare Gazette Salad Dressing Challenge by Don;
8 July 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 43 Calories; 4g Fat (84.4% calories from 
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 27mg 
Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Tangy Pear and Blue Cheese Salad

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 12-07 Jul 2009

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 350F
for 15 minutes or until lightly browned. Cool. Watch carefully, one minute
they are not done, two minutes later they are burned.

This is a really great salad, lots of flavor Romaine, blue cheese, chopped
pears, walnuts and red onions, combined with a tangy dressing, make this
salad unforgettable. It is a sure hit worth trying!

Contributed to the FareShare Gazette Salad Dressing Challenge by Gonzo;
10 July 2009.
www.fareshare.net


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Back to Recipe List
 
 
 
 


* Exported from MasterCook *

Tex-Mex Zucchini Tomato Feta Salsa

Recipe By : Cousin Fatima
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-07 Jul 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 zucchini -- diced
2 large Roma tomatoes -- diced
3/4 cup Feta cheese -- crumbled
3 tablespoons lime juice
3 tablespoons olive oil
1/4 cup sliced black mission olives
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh Mexican mint -- or oregano
1/4 teaspoon red pepper flakes -- or more to taste
1 teaspoon Monterey seasoning -- taco
or fajita seasoning mix

Mix above ingredients in a medium bowl.

Serves 4.

ChupaNote: a large ear of fresh grilled and charred corn shaved into the 
salsa adds a lovely smoky flavor.

Cuisine: "Mexican"
S(Formatted by Chupa Babi): "July 2009"

Contributed to the FareShare Gazette by Chupa; 31 July 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 193 Calories; 16g Fat (73.2% calories from 
fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 323mg 
Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.


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* Exported from MasterCook *

Toffee-Tiramisu Layer Cake

Recipe By : Southern Living
Serving Size : 12 Preparation Time :0:27
Categories : Volume 12-07 Jul 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Cake:
Waxed paper
[to line two 8-inch pans]
1 package French Vanilla cake mix -- (18.25 ounces)
1 package Swiss mocha cappuccino mix -- (1.16 ounces)
1/3 cup vegetable oil
3 large eggs
3/4 cup Cinnamon-Espresso Syrup -- see below
8 1/2 cups Mascarpone Frosting -- see below
3 chocolate-covered toffee candy bars -- chopped
[such as SKOR or Heath Bars]
Garnish:
Additional chopped chocolate-covered toffee candy
bars,
semisweet chocolate and
white chocolate shavings -- optional

For the Cinnamon-Espresso Syrup:
2/3 cup sugar
1 three-inch cinnamon stick -- broken in half
1 tablespoon instant espresso powder --
or 2 tablespoons regular instant coffee
1/4 cup coffee liqueur -- such as Kahlua

For the Mascarpone Frosting:
16 ounces mascarpone cheese -- (two 8-ounce containers)
1 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup cinnamon-espresso syrup -- from above
2 1/2 cups whipping cream

For the Cake:
Preheat oven to 350F. Lightly grease two 8-inch round cake pans; line with
wax paper. Lightly grease wax paper. Dust pans with flour; shake out
excess, and set aside.

Beat cake mix, next 3 ingredients and 1 cup water in a large bowl at low
speed with an electric mixer about 30 seconds; then beat at medium speed 2
minutes. Pour batter into prepared pans.

Bake at 350F for 28 to 30 minutes or until a wooden pick inserted in center
comes out clean. Let cool in pans on wire racks 10 minutes; remove from
pans. Discard wax paper; cool layers completely on wire racks (1 hour).
Wrap and chill cake layers 1 to 24 hours. (This step enables you split
layers with ease.)

Using a serrated knife (or a wire cutter made specifically for this job),
slice layers in half horizontally to make 4 layers. Place 1 layer, cut side
up on a cake plate. Brush with one-fourth of Cinnamon-Espresso Syrup (see
below). Spread with 1 1/2 cups Mascarpone Frosting (see below); sprinkle
with one-fourth chopped chocolate-covered toffee pieces. Repeat process
with remaining 3 layers, syrup, frosting and chopped candy bar. Frost sides
of cake with remaining 1 1/2 cups frosting. Garnish, if desired. Cover and
refrigerate overnight. Store in refrigerator.

For the Cinnamon-Espresso Syrup:
Bring 1 cup water, sugar and cinnamon stick to a boil in a small saucepan;
boil 1 minute. Remove from heat; let stand 15 minutes. Remove and discard
cinnamon stick. Stir in espresso powder and liqueur.

For the Mascarpone Frosting:
Beat first 3 ingredients at low speed with an electric mixer until creamy.
Gradually add Cinnamon-Espresso Syrup, beating until smooth. Fold in
whipped cream. Cover and chill until ready to use.

Description. "Just like traditional Tiramisu, this towering cake is best
when made ahead so the flavors can meld. Southern Living Editors favorite.
Using cake mix makes it easier."

Notes. Made by Doris for her son-in-law's birthday, July 2009.

Photo of this cake is at:
http://www.fareshare.net/toffee-tiramisu-layer-cake.html

Contributed to the FareShare Gazette by Art; 16 July 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 515 Calories; 43g Fat (75.9% calories from 
fat); 5g Protein; 26g Carbohydrate; 0g Dietary Fiber; 173mg Cholesterol; 59mg 
Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 1 1/2 Other 
Carbohydrates.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Tri-Berry Muffins

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Volume 12-07 Jul 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/4 cups milk
2 large eggs
1/2 pound unsalted butter -- melted (2 sticks)
1 cup blueberries
1 cup diced strawberries
1 cup raspberries
1 1/2 cups sugar

Introduction: 
 
Since berries are plentiful now, this recipes calls for three different
kinds but, if you want to use only blueberries, you might cut the amount to
2 1/2 cups total berries as the blueberries are heavier in the batter.
Over-mixing causes the muffins to be tough.

1. Preheat oven to 375F. Place paper liners in 20 muffin cups.

2. Stir flour, baking powder, baking soda, salt and cinnamon together in a
large bowl. Make a well in the center of the flour mixture. Add milk, eggs
and butter to the well; stir quickly just to combine. Add berries and
sugar; stir quickly again just to combine.

3. Spoon batter into muffin cups, filling each nearly to the top. Bake
until tops are golden brown and crusty, about 20 minutes.

Adapted from "Nantucket Open House Cookbook" by Sarah Leah Chase.

Contributed to the FareShare Gazette by Art; 22 July 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 164 Calories; 10g Fat (54.9% calories from 
fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 174mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 
1 Other Carbohydrates.

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