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FareShare Gazette Recipes -- January 2003 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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)

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                       * 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.

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