Recipes Included On This Page Teriyaki Sauce Tomato and White Bean Crostini (Italian) - Vegan Tortillas with Spicy Cream Sauce Turkish Best-Ever Roasted Eggplant Puree - Vegan Tuscan Dream Chestnut Cake (Castignaccio) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Teriyaki Sauce Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 cups water 1 cup low-sodium soy sauce or low-sodium tamari soy sauce 2 tablespoons rice flour 1 teaspoon crushed garlic 1 teaspoon grated fresh ginger 1. Place all ingredients in a saucepan. 2. Bring to a boil and turn down to a simmer. 3. Cook, stirring occasionally, until thick enough to coat back of a spoon, about 15 minutes. Makes 48 one-tablespoon servings. Source : Miavita.com Contributed to the FareShare Gazette by Fatima; 12 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (0.5% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Tomato and White Bean Crostini (Italian) - Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 sun-dried tomato halves 1 garlic clove -- coarsely chopped 15 ounces white beans -- (1 can) 1 tablespoon paprika 1 teaspoon dried sage or 1 tablespoon minced fresh sage leaves 1 tablespoon olive oil Salt and cayenne pepper -- to taste 1 Thick slices Italian bread -- light toasted Fresh sage leaves -- if desired for garnish Place the tomato halves in a small bowl, cover with boiling water and let stand for about 15 minutes. Drain the tomatoes, saving the water, and coarsely chop. In a food processor, combine the tomatoes, garlic, beans, paprika, sage, oil, salt and cayenne pepper. Process until smooth, adding 2 to 3 tablespoons of the tomato water, if needed, to create a spreadable consistency. Spread the bean mixture over the toasted bread slices. Garnish with fresh sage leaves, if desired. Source : "Vegan Gourmet, getcrafty.com" Yield : "1 cup spread" Contributed to the FareShare Gazette by Fatima; 21 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 2g Fat (10.1% calories from fat); 13g Protein; 35g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Tortillas with Spicy Cream Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chicken bouillon cubes 1/4 cup boiling water 10 ounces mushroom soup -- (1 can) undiluted 1/2 cup chopped onion 2 tablespoons Worcestershire sauce 2 tablespoons poppy seeds 1/2 teaspoon garlic powder 1/4 teaspoon jalapeno sauce -- 1/4-1/2 teaspoon* 2 cups cottage cheese 2 cups sour cream 10 flour tortillas -- 1 package --- 1/4 cup parmesan cheese * Juice from canned or bottled jalapenos. This is one of my original Mexican Recipes. <grin> It used to be mostly Hungarian but one of the biggest changes I made was to substitute Tortillas for the egg noodles. Try this and ask your guests what the mysterious ingredient (tortillas) is. Cut each tortilla into 1/4 strips then cut strips in half. Dissolve bouillon in water. Add the next 6 ingredients; mix well. Stir in the cottage cheese, sour cream and the cut up tortillas. Pour into a 2 1/2-quart baking dish. Sprinkle with the Cheese, a bit of Paprika for some color, cover and bake at 350 F. for 45 minutes. Note you can use egg noodles instead of the Tortilla's. But it's more fun to make it with the Tortilla's and have your guests try to figure out the secret ingredient. Contributed to the FareShare Gazette by Gonzo; 10 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 693 Calories; 30g Fat (39.6% calories from fat); 26g Protein; 78g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 1575mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Turkish Best-Ever Roasted Eggplant Puree - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 long thin eggplants -- (4 to 5) 1 tablespoon olive oil 1 lemon 1 teaspoon red wine vinegar Garlic salt -- to taste 2 tablespoons non-dairy yogurt substitute The procedure is the most important part of making a successful roasted eggplant puree. Follow this exactly. Roast eggplants until totally dead and charred and black. To do this you can put them directly on heating element of your stove, on the gas flame, or on the ceramic top of your stove. Putting it in oven will NOT work unless you are able to actually CHAR the eggplant. Eggplant is one of the few vegetables that will not taste right unless totally cooked and even overcooked. After the eggplant is totally, utterly dead, put it into a bowl of tepid water and let it soak a few minutes while you are charring next eggplant. Putting it in water lets charred taste to soak in. You can easily peel off charred skin of the eggplant while it is in the water. After peeling and cutting off the stem, dice the eggplant and mash it with a fork. Add to bowl, along with olive oil, lemon juice, vinegar, garlic salt and yogurt substitute. Mix well. Adjust lemon juice and vinegar amounts to taste. Source : "VegWeb RecipesVegWeb.com From Jennifer" NOTES : This is a traditional Turkish recipe. Best served room temperature with a good bread. Contributed to the FareShare Gazette by Fatima; 24 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 3g Fat (81.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Tuscan Dream Chestnut Cake (Castignaccio) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup raisins 3 cups chestnut flour 2 1/2 cups water 6 tablespoons extra virgin olive oil 1/4 cup pine nuts Rosemary Salt Soak the raisins in warm water for 20 minutes. In a bowl, mix the flour, water, 2 tablespoons of olive oil and enough salt to balance the sweet flavor of the chestnut flour. It will form a creamy dough. Add 3 tablespoons pine nuts as well as the rosemary. Preheat oven to 450 F (230 C). Pour remaining oil into a 11 in (27 cm) tart pan (do not use a pan with removable bottom) and add the dough. Do not pour off excess oil. Drain the raisins. Sprinkle the dough with the raisins and the remaining pine nuts. Bake for 20 minutes or until the surface of the castagnaccio begins to crack. Remove the castagnaccio from the pan and serve warm. Cuisine : "Italian" Source : "TuscanDream.com" Yield : "1 cake" NOTES : This is an ancient and very popular cake recipe. Castagnaccio is often sold in the streets of Florence during autumn and early winter. It is best when freshly made, and should be served warm. Contributed to the FareShare Gazette by Fatima; 7 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 6g Fat (83.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.