Recipes Included On This Page Pasta with Three-Herb Pesto Pear & Fig Strudel Pide (Turkish Bayram Bread) Pineapple-Fig Tarts Potica Pozole Puff Pastry Pizza Pumpkin Cheese Pie Pumpkin Fig  Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Three-Herb Pesto Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh basil leaves 1/2 cup fresh parsley sprigs 1/4 cup fresh oregano leaves 2 tablespoons pine nuts -- toasted 1 tablespoon grated Soy "Parmesan" cheese 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 4 garlic cloves 2 tablespoons olive oil 8 cups mixed hot cooked pasta (Pasta can include farfalle, penne, and shells. This no cook sauce is flavorful enough to take whole wheat, corn, or other flavorful pasta.) Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta. Serving Size: 1 1/3 cups Cuisine: "Italian" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 1g Fat (41.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. NOTES : Most any kind of leftover dried pasta will work in this vegetarian main dish. * Exported from MasterCook * Pear & Fig Strudel Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried figs 1 2/3 cup unsweetened pear juice 10 ripe pears 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 pound filo dough 1/2 cup melted butter 1 cup toasted whole-wheat bread crumbs 1/2 cup honey 1/2 cup chopped hazelnuts Cover the figs with pear juice & bring to a boil, let simmer for 25 minutes. Puree in a blender. Peel & core the pears & chop into bite-sized pieces. Combine fig paste, pears & cinnamon & allspice. Preheat oven to 375F. Butter a 9"x14" baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet & sprinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter and breadcrumbs. Score the top sheet into pieces approximately 3 inches square. Bake for 35 to 40 minutes then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel & top with nuts. Cut with a sharp knife. Source : "K & W Farms" Contributed to the FareShare Gazette by Fatima; 19 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 12g Fat (63.5% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pide (Turkish Bayram Bread) Recipe By :Serving the Guest: A Sufi Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- at skin temperature 2 teaspoons yeast 3 tablespoons sugar 4 tablespoons butter 3/4 cup milk 4 3/4 cups all-purpose flour 1 tablespoon salt Topping: 1 egg 1 tablespoon milk 3 tablespoons sesame seeds 1 1/2 teaspoons fennel seeds Sprinkle the yeast over the warm water in a small bowl. Melt the butter in a small saucepan over low heat, then stir in the milk and sugar and warm to skin temperature. Combine the flour and salt in a large mixing bowl. Make a well in the center, then pour in all of the liquid ingredients. Stir until the mixture forms a dough that pulls away from the sides of the bowl. Turn out the dough onto a lightly floured surface and knead for 10 minutes or more, until the dough is smooth and resilient. Clean out the mixing bowl, butter it lightly, and return the dough to the bowl. Cover and let rise for 1 1/2 hours. Punch down the dough, knead it briefly, then form it into a tight ball. Place the ball in the center of a lightly buttered 12-inch round baking dish, then flatten the dough until it covers all but 1 inch around the edge of the dish. Cover with a clean damp towel and let rise again for another hour. Preheat the oven to 375°F. Beat together the egg and milk, then gently brush it over the surface of the dough, the sides as well as the top. (Save any excess egg wash for another project.) Evenly sprinkle the sesame and fennel seeds over the dough, and pat them down gently with dry hands so that they will adhere to the egg wash. (Be careful not to deflate the dough.) Using a sharp knife or razor blade, make several shallow cuts in a pleasing pattern over the surface of the bread. Bake the loaf for 40 minutes or until it turns a golden brown. Transfer to a wire rack to cool completely before serving. Total time 5 hours Dough preparation 1/2 hour Rising 2 1/2 hours Baking 1 hour Cooling 1+ hours Cuisine : "Turkish" Copyright : "Copyright © 1999, 2000" Recipe By: "Serving the Guest: A Sufi Cookbook" by Kathleen Seidel NOTES : Not to be confused with the pocket bread, pide is a sweet round loaf fragrant with sesame and fennel. Contributed to the FareShare Gazette by Fatima; 29 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple-Fig Tarts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces figs -- chopped 8 1/4 ounces crushed pineapple chunks -- undrained 1/2 cup water 1/2 teaspoon orange peel -- grated 4 ounces phyllo dough 1 package wax paper 3 tablespoons butter -- melted 2 teaspoons sugar 1 vegetable cooking spray Preheat oven to 350 degrees F. In a saucepan, combine finely chopped figs, crushed pineapple chunks (undrained), water, and grated orange peel. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes, or until thick. Divide large sheets of phyllo dough; placing on a wax paper lined cutting board. Brush each evenly with melted butter and sprinkle with sugar. Cut into 3-inch squares. Coat a muffin tin with vegetable cooking spray and stagger sliced phyllo dough per muffin tin, completely covering the bottom and sides. Evenly divide and spoon about 1 teaspoon of the fruit filling in each cup. Bake for 12-15 minutes, or until golden brown. Cool before removing from the pan. Source : "Meals.com" Contributed to the FareShare Gazette by Fatima; 19 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 7g Fat (68.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Potica Recipe By :Over 300 Delicious Ways to use Your Bundt Pans; 1973 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups sifted flour -- (875 mL) [3 1/2 to 3 3/4 cups/875 to 925 mL] 1/4 cup granulated sugar -- (50 mL) 1 teaspoon salt -- (5 mL) 1 package dry yeast 1 cup milk -- (250 mL) 1/4 cup water -- (50 mL) 1/4 cup butter or margarine -- (50 mL) 2 egg yolks **Filling** 2 cups ground walnuts -- (500 mL) 2/3 cup granulated sugar -- (150 mL) 6 tablespoons light cream -- (90 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon vanilla -- (2 mL) 2 tablespoons butter or margarine -- (30 mL) 2 tablespoons fresh bread crumbs -- (30 mL) 2 egg whites In a large bowl, thoroughly mix 1 1/4 cups (300 mL) flour, the sugar, the salt and undissolved yeast. Heat the milk, water and butter or margarine in a small saucepan until warm. Gradually beat the warm milk mixture into the flour mixture; beat 2 minutes. Add the egg yolks and enough flour to make a thick batter; beat 2 minutes. Stir in the remaining flour to make a soft dough. Knead on a lightly floured surface until smooth. Place in a greased bowl, turn the dough to grease the top. Cover and let rise in a warm place until doubled. **Filling** Combine the walnuts, sugar, cream, salt and vanilla in a medium bowl. Melt the butter or margarine in a saucepan at low heat. Add the bread crumbs and stir until golden. Add to the nut mixture. Beat the egg whites until stiff; fold into the nut mixture. Grease a 12-cup (approx. 3 L) Bundt pan. Punch down the dough. Roll half of the dough into a 16 x 19-inch (40 x 43 cm) rectangle. Spread with half of the filling. Starting from the short end, roll up jelly-roll fashion and place in the prepared pan. Repeat with the remaining dough and filling; place the second roll on top of the first roll in the pan. Let rise until almost doubled, about 30 to 40 minutes. Preheat oven to 375F (190C). Bake for about 55 to 60 minutes or until it tests done. Turn out onto a wire rack immediately to cool. Author's note: Potica is a rich bread cake originating in Yugoslavia and similar in many ways to sweet breads of Hungary and Austria. From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy Dalquist; Northland Aluminum Products, Inc.; 1973. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pozole Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- or vegetable oil 2 medium onions -- cubed 1-inch 2 Pasilla chilies -- or Poblano chilies seeded and cut into 1/2-inch strips 2 garlic cloves -- minced 3 quarts good poultry stock -- or broth 6 cups cooked turkey -- trimmed and cubed into 1-inch 2 cans cannellini beans -- (14 1/2-oz. cans) drained and rinsed 2 cans white hominy -- (14 1/2-oz. cans) or yellow hominy 1 can chopped green chiles 1 tablespoon chili powder 2 tablespoons cumin -- or comino 2 tablespoons oregano Garnishes : Corn tortillas, cut into 1/2-inch strips and fried until crisp Shredded green cabbage (instead of fresh lettuce usually called for) Sliced radishes Lime wedges Springs of fresh cilantro In a large, heavy bottomed stockpot or Dutch oven, heat the oil over medium heat. Add the onions, chilies, and garlic and sauté over medium low heat until just fragrant and the onions are translucent but not soft. Add all the remaining ingredients, plus as much water, stock or white wine as you might need to cover all the solids, and bring to a boil. Reduce heat and simmer for a least 1/2 hour or until you can't stand it anymore and have to have a bowl. Ladle into large bowls and garnish with tortilla strips, cabbage, radishes and cilantro, if desired, and squeeze a lime wedge over all. Corn tortillas are perfect with this. This has always been served buffet style - let everyone fix their own. NOTES : * Hominy is a corn product sold in prepared form in cans in the Hispanic section of most large grocery chains -- it is a critical ingredient so look for it. Contributed to the FareShare Gazette by Jennie; 29 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 334 Calories; 9g Fat (24.4% calories from fat); 35g Protein; 28g Carbohydrate; 7g Dietary Fiber; 64mg Cholesterol; 76mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Puff Pastry Pizza Recipe By :Submitted by Laura Adams Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen puff pastry sheets -- (17 1/4 ounce) thawed 2 tablespoons extra virgin olive oil 3 green onions -- thinly sliced 1 tablespoon diced onion 1 garlic clove -- minced 6 sun-dried tomatoes -- chopped 2 teaspoons dried rosemary 2 cups shredded mozzarella cheese 1/4 cup crumbled Gorgonzola cheese 1. Preheat oven to 400 degrees F (200 degrees C). Place both sheets of puff pastry on a large baking sheet and pinch together in the center to make one large sheet. Bake for 15 minutes. 2. Meanwhile, heat oil over medium heat in a small skillet. Cook green onion, onion, garlic, tomatoes and rosemary in oil until the onions are soft, about 5 minutes. 3. Remove puff pastry from oven and top with mozzarella and Gorgonzola cheeses and onion and garlic mixture. Return to the oven and bake until cheese is melted, about 10 minutes. Cut into 2 inch squares to serve. Source : "Printed from Allrecipes.com" NOTES : This is an upscale appetizer with lots of flavor. My college- age daughter, Haven, threw this together, and it is wonderful! (She's much more experimental in the kitchen than I am!) Great for an appetizer buffet. Contributed to the FareShare Gazette by Fatima; 28 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 8g Fat (66.8% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cheese Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch graham cracker crumb pie crust 16 ounces cream cheese 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch cloves 1 pinch nutmeg 1/2 cup whipped topping Preheat oven to 325F. Combine cheese, sugar, vanilla, and beat until smooth. Blend in eggs one at a time. Remove 1/2 of batter and pour into crusts. Set aside. Add spices to remaining batter and stir until blended. Carefully pour over the batter in the remaining crusts. Bake for 35 to 40 minutes. Allow to cool and refrigerate overnight or for 3 hours before serving. Serve with whip cream. Enjoy. Diet the day after lol! Contributed to the FareShare Gazette by Joanna; 5 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 432 Calories; 30g Fat (60.6% calories from fat); 7g Protein; 36g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 5 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Fig Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 unbaked pie crust -- (9 inch) [gingersnap would be excellent] 2 pears -- peeled cored and sliced 1 1/2 cups pumpkin puree 1/2 cup dried figs -- soaked and chopped 1 tablespoon brown sugar -- (optional) Preheat the oven to 350 degrees F (175 degrees C). Place the pie crust into a pie plate and arrange pear slices in the bottom. Bake for 20 minutes in the preheated oven. While the pears are baking, combine the pumpkin, soaked figs and sugar in a blender or food processor. Process until smooth. Pour over the pears. Bake for an additional 15 minutes in the preheated oven or until crust is golden and pears are tender. Serve warm or cold. Note : To soak figs, place them in a bowl. Pour just enough boiling water to cover them. Let stand for at least 5 minutes and then drain excess water. Source : "Allrecipes, Submitted by Manuela" Yield : "1 9" pie" NOTES : Light and naturally sweet pie made with pears, pumpkin and figs without needing to add sugar - unless you want. Contributed to the FareShare Gazette by Fatima; 21 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; trace Fat (4.6% calories from fat); 1g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 0 Other Carbohydrates.

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