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FareShare Gazette Recipes -- June 2002 - R's
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* Exported from MasterCook * Roasted Vegetable Lasagna Recipe By :Gourmet Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pieces lasagna noodles -- uncooked vegetable cooking spray 8 ounces mushrooms -- halved 2 zucchini -- halved and sliced or yellow squash -- halved and sliced 2 yellow or red bell peppers -- cut in 1 inch pieces 1 small red onion -- cut in 1 inch pieces 1 teaspoon olive oil 2 tablespoons balsamic vinegar 2 garlic cloves -- minced 1/2 teaspoon rosemary -- crushed 26 ounces spaghetti sauce -- fat free 15 ounces ricotta cheese, part skim milk 10 ounces frozen chopped spinach -- squeezed dry 1 large egg white 1/4 teaspoon hot red pepper flakes 1 cup mozzarella cheese, part skim milk -- shredded 1/4 cup Parmesan cheese Cook lasagna noodles. Heat oven to 425F. Coat a shallow metal roasting pan with cooking spray. Mix together the vinegar, oil, garlic and rosemary. Mix mushrooms, squash, peppers and onion, toss with vinegar mixture. Place in roasting pan and bake for 15 minutes. Toss and continue baking 8 to 10 minutes longer or until vegetables are browned and tender. Spoon 1 cup spaghetti sauce over bottom of 13- x 9-inch baking dish. Arrange 4 pieces of lasagna over sauce. Cover lasagna with 1 cup sauce. In a medium bowl combine ricotta cheese, egg white, spinach and red pepper flakes. Drop half the cheese mixture by spoonful over sauce. Arrange half the roasted vegetables between spoonful of cheese mixture. Arrange another 4 pieces of lasagna, pressing lightly, top with sauce. Repeat layering with remaining cheese and vegetables, 4 pieces of lasagna and remaining sauce. Reduce oven temperature to 375ºF. Cover lasagna with foil, bake 45 minutes. Uncover, sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand at least 10 minutes before serving. Contributed to the FareShare Gazette by Jennie; 19 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 737 Calories; 15g Fat (17.9% calories from fat); 32g Protein; 120g Carbohydrate; 9g Dietary Fiber; 26mg Cholesterol; 690mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Rosemary Focaccia Recipe By :Cook's Illustrated Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium baking potatoes -- peeled and quartered [9 oz] 1 1/2 teaspoons rapid rise yeast 3 1/2 cups unbleached flour 1 cup warm water -- 105º to 115ºF 2 tablespoons extra virgin olive oil 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 tablespoons fresh rosemary leaves 3/4 teaspoon sea salt -- or kosher salt Boil 1 quart water in saucepan, add potato and simmer until tender. Drain, cool and put through fine disk on ricer or grate through large holes on box grater. Reserve 1 1/3 cups lightly packed potato. In large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. If using mixer, fit with paddle attachment and mix on low speed (#2 on Kitchen Aid) until dough comes together. Switch to dough hook attachment and increase speed to medium (#4 on KA); continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft free area until dough is puffy and doubled in volume, about an hour. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 jelly roll pan, or halve and flatten each piece of dough into 8" round on large, generously oiled baking sheet. Cover dough with lightly greased or oil sprayed plastic wrap; let rise in warm, draft free area until dough is puffy and doubled in volume, 45 minutes to an hour. Adjust oven rack to lower middle position and heat oven to 425ºF. With two wet fingers, dimple risen dough at regular intervals. For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil. Bake until Focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares or wedges; serve warm. Sage Focaccia: Add 1 tablespoon chopped fresh sage with dough ingredients and substitute 24 whole sage leaves for rosemary. Parmesan Focaccia: Substitute 2/3 cup grated Parmesan cheese for rosemary and sea salt. Focaccia with Black Olives and Thyme: Substitute 1 teaspoon fresh thyme leaves and 24 pitted large black olives for rosemary NOTES : If using an equal amount of regular active dry yeast instead of rapid rise yeast, let the sponge develop for thirty minutes instead of twenty minutes, and increase the first and second rises to one and one half hours each. Contributed to the FareShare Gazette by Jennie; 12 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1784 Calories; 27g Fat (13.7% calories from fat); 46g Protein; 341g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2683mg Sodium. Exchanges: 22 1/2 Grain(Starch); 5 1/2 Fat. * Exported from MasterCook * Round Steak Roll-Up's Recipe By :Sandy's Recipe Journal Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds round steak -- 1/2-inch thick 1 1/2 cups sliced mushrooms 1/2 cup chopped onion 1/4 cup chopped celery 1/3 cup water 2 tablespoons margarine 1 teaspoon parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground thyme 1/8 teaspoon ground sage 4 cups cubed bread 1/4 cup flour 1/4 cup water 3/4 cup water 2 teaspoons instant beef bouillon base 1 teaspoon Worcestershire sauce Cut round steak into 4 rectangles. Pound to 1/4-inch thickness between sheets of plastic wrap, with a meat mallet. Combine 1/2 cup mushrooms, onion, celery, 1/3 cup water and 2 tablespoons margarine in a medium-sized microwave-safe bowl. Microwave on High 3-4 minutes or until the vegetables are tender-crisp. Stir in parsley, salt, pepper, ground thyme and sage, and cubed bread. Spread equal amounts of stuffing over each piece of round steak, leaving 1/2-inch border on all sides. Roll pieces, and secure with wooden picks. Set aside. Blend 1/4 cup flour and 1/4 cup water together until smooth in a 2-quart casserole. Add the 3/4 cup water, instant beef bouillon and Worcestershire sauce. Microwave on High 2-1/2 to 3 minutes or until thickened, stirring once. Arrange beef rolls in casserole, seam-side up. Spoon gravy over rolls and cover tightly. Reduce power to 50% (Medium) and microwave 20 minutes. Turn rolls over and add remaining 1 cup sliced mushrooms. Re-cover and microwave 20-25 minutes or until meat is fork-tender. Let stand, covered, 10 minutes before serving. Contributed to the FareShare Gazette by Sandy; 22 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 637 Calories; 40g Fat (57.9% calories from fat); 56g Protein; 10g Carbohydrate; 1g Dietary Fiber; 168mg Cholesterol; 498mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. |
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