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FareShare Gazette Recipes -- December 2002 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

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                      * 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

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                      * 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

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                      * 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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