Recipes Included On This Page Ginger Sesame Glazed Portobello Steaks Vegan 7 pts Glazed Plum Cheesecake Goat Cheese Pesto and Sun Dried Tomato Torte Goats Cheese and Potato Won Tons Gorgonzola Buttermilk Pasta with Arugula Grated Potato and Cheese Casserole Greek Feta Biscuits Greek Pasta with Olives, Feta and Sun Dried Tomatoes - 12 pts Grilled Chicken with Rosemary, Lemon and Mustard Marinade Grilled Tuna Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger Sesame Glazed Portobello Steaks - Vegan 7 pts Recipe By :Vegetarian Times Online Magazine, 4 Feb 2004 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 1 tablespoon minced fresh ginger 1 tablespoon tahini 1/2 cup tamari or low-sodium soy sauce 1/3 cup toasted sesame oil 1 tablespoon light brown sugar 3 tablespoons white wine 4 large portabello caps 1 tablespoon peanut oil 1. In small bowl, combine garlic, ginger and tahini. Stir in tamari, sesame oil, sugar and wine until well blended. 2. Put mushroom caps in shallow bowl. Add tamari mixture, turning to coat mushrooms and let stand 15 to 30 minutes, turning once. 3. In large skillet, heat peanut oil over medium-high heat. Add mushrooms (reserve marinade) and cook, turning once, until browned and slightly softened, about 5 minutes. 4. Cut each mushroom on a slight angle into 1/4-inch-thick slices. In small saucepan, heat reserved marinade. 5. To serve, spoon hot mashed potatoes on serving plates. Fan out mushroom slices over potatoes and lightly drizzle with marinade. NOTES : An aromatic marinade adds complexity to these mushrooms, which resemble flank steak when sliced at an angle. Contributed to the FareShare Gazette by ChupaBabi; 23 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 5g Fat (73.8% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Glazed Plum Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For crust** 11 whole graham crackers 1/4 cup packed golden brown sugar 1/4 teaspoon ground cinnamon 1 pinch salt 5 tablespoons unsalted butter -- melted **For filling** 24 ounces cream cheese -- room temperature [three 8-ounce packages] 1 cup sugar 4 large eggs 1 cup sour cream 1 tablespoon finely grated lemon peel 2 teaspoons vanilla extract **For plums** 3/4 cup orange juice 1/2 cup red currant jelly 1/4 cup packed golden brown sugar 3 slices fresh ginger -- (1/4-inch-thick) 6 large ripe red skinned plums -- halved, pitted and cut into 1/2-inch-thick wedges Preheat oven to 350 degrees F. Lightly butter 9 inch spring form pan with 2 3/4 inch high sides. Combine graham crackers, brown sugar, cinnamon and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer to prepared pan. Pat crumb mixture over bottom; not sides of pan. Bake crust until set and golden, about 10 minutes. Transfer to rack while preparing filling. Reduce oven temperature to 300 degrees F. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs just until blended. Mix in sour cream, lemon peel and vanilla. Pour filling into crust lined pan. Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open for 30 minutes. Transfer cake to rack. Run small knife between crust and pan. Cool cake completely in pan on rack, about 3 hour; cake may crack slightly as it cools. Cover and refrigerate cake overnight. Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool. Boil cooking liquid until thickened to syrup consistency, about 7 minutes. Plums and syrup can be prepared 4 hours ahead. Cover separately and refrigerate. Release pan sides from cheesecake. Arrange plums in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup. Makes 10 to 12 servings. Contributed to the FareShare Gazette by Dancer^; 7 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 490 Calories; 37g Fat (66.9% calories from fat); 9g Protein; 32g Carbohydrate; trace Dietary Fiber; 175mg Cholesterol; 298mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Goat Cheese Pesto and Sun Dried Tomato Torte Recipe By : Herbs: Bouquets, Recipes, and Fine Country Things Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 12 ounces goat cheese 1/2 pound butter -- (2 sticks) softened 1 cup basil pesto 1 cup minced sun-dried tomatoes -- drained Beat the cheeses and butter together until they are well blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom of the pan and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the minced tomatoes. Place a piece of plastic wrap over the top and fold the cheesecloth over it. Refrigerate at least an hour to firm up. When ready to serve, fold the cheesecloth back, turn the torte onto a plate and remove the cheesecloth. Invert onto a serving plate and remove the plastic wrap. Decorate with a sprig of fresh basil leaves. Serves : 15 to 20 Source : "http://www.jewishfood-list.com/recipes" NOTES : Here's a spread that's both pretty and tasty and uses fresh basil. Recipe from: Herbs: Bouquets, Recipes, and Fine Country Things; a Calendar for 1995, by Elemie Tolley and Chris Mead Contributed to the FareShare Gazette by ChupaBabi; 12 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 24g Fat (86.4% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 69mg Cholesterol; 233mg Sodium. Exchanges: 1 Lean Meat; 4 Fat. * Exported from MasterCook * Goats Cheese and Potato Won Tons Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound peeled potatoes 1/8 pound butter or light olive oil 3 1/2 ounces goats cheese -- cut into small cubes or feta cheese Salt and black pepper to taste Oil for deep frying 1 pack wonton wrappers Boil and mash the potatoes with butter or light olive oil. Mix-in the cubes of cheese and season with salt and pepper. Divide the mix between the Wonton wrappers, moisten the edges with water and pinch together like a dim sum or Wonton. Heat the oil and deep fry until golden. Drain on a paper towel and serve with a chutney, salsa or relish. Source : "http://www.westernpotatoes.com.au" Yield : "50 won tons" T(Cooking): "0:20" Contributed to the FareShare Gazette by ChupaBabi; 12 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; 1g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 9mg Sodium. Exchanges: 0 Fat. * Exported from MasterCook * Gorgonzola Buttermilk Pasta with Arugula Recipe By : Jacquie's Food Link Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces penne 1 tablespoon salt 4 ounces gorgonzola -- crumbled 1/2 cup buttermilk 2 tablespoons chopped flat-leaf parsley 1/4 teaspoon salt 1/4 teaspoon course ground black pepper 2 cups arugula -- washed, dried and torn 2 tablespoons toasted pine nuts In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in the pasta until water boils again. Continue to cook 10 to 12 minutes until done. Remove from heat and drain. Place in a large pasta bowl and set aside. In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt and pepper. Pour over hot cooked pasta and toss to coat evenly. Add the arugula to the pasta, toss well; top with pine nuts and serve immediately. Contributed to the FareShare Gazette by ChupaBabi; 16 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (18.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 1767mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Grated Potato and Cheese Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions -- sliced 2 garlic cloves -- finely chopped 2 tablespoons butter 2 pounds baking potatoes -- (4 large) 1 1/2 cups grated medium cheddar 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 1 1/2 cups milk 1/2 cup whipping cream -- or more milk 2 tablespoons chopped fresh parsley Cook onions and garlic in butter in a large skillet until tender and brown. About 5 minutes. Reserve. Meanwhile, peel potatoes and grate into shreds. Rinse shreds with cold water and drain well. Combine potatoes with cooked onion mixture, cheese, salt, pepper and nutmeg. Add milk, cream and parsley. Place mixture in a 3-quart buttered baking dish or casserole. Bake uncovered in a preheated 400 F oven for 1 to 1 1/4 hours. Allow to rest 10 minutes before serving. Note : For a very smooth and creamy texture, use the whipping cream and bake the full 1 1/4 hours. Contributed to the FareShare Gazette by Dancer^; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 13g Fat (42.8% calories from fat); 6g Protein; 34g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 620mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Greek Feta Biscuits Recipe By :Posted by Marilyn Judovin Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup milk 1 egg -- beaten 1/2 cup feta cheese -- rinsed and crumbled 1/2 teaspoon salt 3 teaspoons baking powder 6 tablespoons butter -- (6 to 7) 1 tablespoon sugar Sift flour, salt, baking powder and sugar into large bowl. Quickly cut butter into mixture using a pastry blender, until the mixture resembles coarse oatmeal. Pour in the milk; add cheese and stir to make a soft dough (about 30 seconds). Knead quickly and gently for about 30 more seconds on a lightly floured board. Roll out with a floured rolling pin to about 1/2-inch thick. Cut dough into rounds about 2 inches wide. Brush tops with egg. Place biscuits on greased cookie sheet. If you like them high, soft and golden, place them touching each other. If you like them neat, trim, and browned all over, don't put them too close together. Bake in preheated 425F. oven for about 15 to 20 minutes or until lightly browned. Yield : about 3 dozen Source : "food-list.com/recipes/breads/biscuitsfeta01.html" Yield : "3 dozen" Contributed to the FareShare Gazette by ChupaBabi; 13 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 3g Fat (45.2% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greek Pasta with Olives, Feta and Sun Dried Tomatoes - 12 pts Recipe By : Adapted from "The 5 in 10 Pasta and Noodle Cookbook" Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound spaghetti 2 1/4 ounces sliced ripe olives -- (1 can) or Kalamata olives 5 shallots 3/4 cup sun-dried tomatoes -- (4 ounces) packed in oil -- plus 3 tablespoons oil -- from the tomatoes 8 ounces feta cheese Salt and freshly ground black pepper Cook the spaghetti in a large pot of boiling water until tender but still firm, 8 to 9 minutes. Drain well, reserving 1/2 cup of the cooking water for the pasta sauce. Meanwhile, drain the olives (pit and slice olives if using calamata olives) and chop the shallots. Slice the sun-dried tomatoes into thin strips. Pour 3 tablespoons of the sun-dried tomato oil into a large frying pan. Cook the shallots in the tomato oil over medium-high heat until soft, 1 to 2 minutes. Add the tomatoes to the pan and toss to combine. Remove the pan from the heat. Crumble the feta cheese into the tomato mixture. Add the olives and season with salt and pepper to taste. Add the spaghetti and reserved pasta water to the pan and toss the ingredients together over low heat until the mixture is thoroughly combined and heated through. Source : "Detroit News, Apr 3, 2003" Start to Finish Time: "0:15" Adapted from "The 5 in 10 Pasta and Noodle Cookbook" by Nancie McDermott, Hearst Books, 1994. Contributed to the FareShare Gazette by ChupaBabi; 14 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 483 Calories; 23g Fat (43.4% calories from fat); 17g Protein; 52g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 835mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat. * Exported from MasterCook * Grilled Chicken with Rosemary, Lemon and Mustard Marinade Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lemon juice 3 tablespoons Dijon mustard 2 tablespoons honey 1 tablespoon minced fresh rosemary Fresh rosemary sprigs In a 2 gallon zip-lock plastic bag, mix together all ingredients except the sprigs. Add boneless, skinless chicken breasts and turn to coat. Close bag and refrigerate for at least 30 minutes or up to 1 day; turn occasionally. Drain chicken and discard remaining marinade. Grill chicken. Garnish with sprigs, serve with rice. Enough marinade for 4 pounds of chicken. Contributed to the FareShare Gazette by Dancer^; 21 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 2g Fat (8.0% calories from fat); 3g Protein; 48g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 566mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Tuna Sandwich Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna Mayonnaise -- enough to mix Pickle relish -- (optional) Bread Butter Drain the tuna and put in a bowl. Put enough mayo in to mix. Add relish. Mix well. Butter the bread on outsides after putting tuna mix inside. Grill in a hot pan until browned. Flip over and brown other side. You're ready to eat! These are great and my kids love them too!! Contributed to the FareShare Gazette by Jenirae; 1 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 8g Fat (32.1% calories from fat); 40g Protein; 0g Carbohydrate; 0g Dietary Fiber; 65mg Cholesterol; 66mg Sodium. Exchanges: 5 1/2 Lean Meat.

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