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FareShare Gazette Recipes -- November 2004 - T's
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* Exported from MasterCook *
Taco Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 tablespoon chili powder
16 ounces mild salsa -- (1 jar)
1 small iceberg lettuce head or
romaine lettuce -- sliced
15 ounces black beans -- rinsed and drained
[a 15 to 19-ounce can]
1/2 cup shredded cheddar cheese
1/4 cup sour cream -- optional
6 1/4 ounces tortilla chips -- (half a 13
1/2-ounce bag)
Fresh cilantro leaves -- for garnish
Heat a nonstick 12-inch skillet over medium high heat until hot. Add the
ground beef and cook for five minutes or until the meat is no longer pink,
breaking up the meat with the side of your spoon. Skim off the fat. Stir in
the chili powder, 2/3 cup salsa and 1/4 cup water; heat to a boil.
Divide the lettuce among four dinner plates. Top with the beef mixture,
beans, cheese, remaining salsa and sour cream if using. Arrange the
tortilla chips on the plate around the salad. Garnish with fresh cilantro
leaves. Use the chips to scoop up the beef mixture or to crumble over the
top of the salad.
Source : "Good Housekeeping, September 2003"
NOTES : Bobbie's Note: This is a delicious salad. I like the black beans
added. I made half of the recipe and used more than half a can of black
beans.
Contributed to the FareShare Gazette by Bobbie; 10 November 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 978 Calories; 45g Fat (40.7% calories
from fat); 50g Protein; 96g Carbohydrate; 20g Dietary Fiber; 106mg Cholesterol;
432mg Sodium. Exchanges: 6 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Non-Fat Milk;
6 1/2 Fat.
* Exported from MasterCook *
Ten Minute Trifle - British
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 sponge fingers -- broken into
short pieces (lady fingers)
8 1/2 ounces chilled sweet wine -- (8 1/2 fluid
ounces/241 mL)
or cordial -- (Harvey's Bristol
Cream sherry)
1/4 pound raspberries -- loganberries
or blackberries or even better a pack of
fresh mixed berries from the supermarket
9 ripe bananas -- peeled and sliced
2 eggs -- separated
1/8 pound caster sugar -- 2 ounces
1/2 pound mascarpone
a little vanilla extract or brandy
Put the sponge fingers into a deep glass or china dish.
Pour the wine over the sponge fingers, gently pressing the fingers down
into the liquid, then throw in the raspberries or other berries and the
bananas.
Cream the egg yolks with the sugar; add the mascarpone and beat with an
electric whisk till light and creamy. Tip in the vanilla extract or brandy.
Whisk the egg whites till they form stiff peaks and fold gently but
thoroughly into the cream.
Tip the mascarpone mixture over the fruit and sponge.
Shake the bowl gently for a few seconds.
Set aside for as long as you can!
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
HALLIE'S NOTES:
---> OK, I have to throw in my loonie's worth here - again. <G>
Harvey's Bristol Cream is a wonderful sweet sherry that is pricey
in the U.S. but not too bad in Canada - don't know about other
places. It is of course, being sherry, a fortified wine - not
simply a sweet wine. Most sweet wines (not fortified) don't
work too well in a trifle in my opinion. There are some other
good sweet sherry brands that are less expensive but run a close
second to Harvey's such as Paarl Oloroso Cream from South Africa
and Emu 999 from Australia. I am sure there are others as well.
You could also use a Marsala or even a Madeira. Cordials are
usually fruity liqueurs. You have to go with your own taste
preferences on this one - if you like the taste then use it, just
make sure it is sufficiently robust to go with the other
ingredients. (If you've got some Harvey's and a few ladyfingers
left over ... well ... they make great dunking companions for
afternoon tea. Don't ask me how I know this. What can I say? <grin>) H.
Contributed to the FareShare Gazette by Chupababi; 1 November 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 46 Calories; 2g Fat (45.2% calories
from fat); 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol;
28mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat.
* Exported from MasterCook *
Thai Sweet and Sour Vegetables
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Red peppers -- cut into matchsticks
Mange tout -- cut into matchsticks
Baby sweet corn -- cut into matchsticks
Courgettes -- cut into matchsticks
Carrot -- cut into matchsticks
Water chestnuts -- (tinned/canned)
Bamboo shoots -- (tinned/canned)
3 ounces mushrooms -- sliced
[tinned/canned straw or fresh button]
2 Tomatoes -- cut into six wedges
1/2 cup spring onions -- cut
into 1-inch lengths
1 teaspoon chopped garlic
3 Fresh chillies -- deseeded and
sliced diagonally
1/2 cup chicken stock
1 tablespoon vinegar
Soya sauce
2 tablespoons tomato sauce
2 tablespoons sugar
1 tablespoon vegetable oil
1 tablespoon tapioca flour
1/3 cup sliced onion
1 teaspoon pepper
1/4 teaspoon salt
1 tablespoon chopped fresh coriander
1/2 cup cucumber -- cut lengthways
into quarters and sliced half an inch
thick
Heat the oil in a wok or heavy based pan and brown the garlic.
Add the red peppers, mange tout, baby sweet corn, courgettes and carrot;
cook for five minutes over a high flame, stirring constantly, then add the
mushrooms, spring onions, onions, chillies, vinegar, tomato sauce, sugar,
fish stock and the tomatoes. Add half the chicken stock. Stir well.
Mix the remaining stock slowly with the tapioca flour; blend well and pour
slowly into the wok stirring gently until the sauce thickens.
Season to taste with the salt and pepper; garnish with cucumber and
coriander.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
NOTES : Tapioca flour is the main thickening ingredient in Thai cooking; it
is very similar to arrow root but much cheaper. Use arrow root or corn
flour as a substitute. Omit the salt if you are using a ready salted cube
for your stock.
HALLIE'S NOTES:
---> Mange-tout is a sugar pea or bean of which the pod is eaten as well as
the seeds. The corn flour in the Notes section is the same as what is known
in Canada and the U.S. as cornstarch. Tapioca and arrowroot are easily found
in most Asian groceries and some larger supermarkets. You may find they are
less expensive in the Asian groceries than in the supermarkets. Courgettes
are known as zucchini in Canada and the U.S. - for some reason we have
adopted the Italian name for this summer squash rather than the French. H.
Contributed to the FareShare Gazette by Chupababi; 17 November 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 89 Calories; 4g Fat (35.9% calories
from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
457mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Tunisian Chicken Olive and Bean Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boned chicken meat -- and cut
into one-inch pieces
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon coriander seeds -- (heaped) crushed
1 onion -- chopped
3 tablespoons olive oil
1/2 pound black eyed beans -- soaked for
at least 4 hours
2 thyme sprigs
2 tablespoons tomato puree
1/2 cup black olives
1/3 cup red wine vinegar
Salt
Mix the cubes of chicken with the cayenne, black pepper and the coriander.
Stir to coat evenly.
Fry in half the oil over a medium heat for about three minutes. Add the
onion and continue to fry until the onion is tender.
Drain and rinse the black beans then add to the pan along with the thyme
and enough water to cover by about 3 cm. Bring up to the boil and simmer
until the beans are tender (about 40 minutes) and most of the liquid has
evaporated.
Stir in the tomato puree, olives, vinegar and salt. Simmer for another 34
minutes then taste and adjust seasonings.
Serve hot.
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
NOTES : Use thigh meat in preference to breast of chicken as it will impart
more flavour.
Contributed to the FareShare Gazette by Chupababi; 4 November 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; 12g Fat (79.9% calories
from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
180mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Turkey Breakfast Sausage - Kosher/Halal
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground turkey
1 egg
2 tablespoons onion powder
or dried onion flakes
1 tablespoon soy sauce
1 tablespoon dried sage
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon fennel seeds
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 tablespoon vegetable oil -- for frying
Combine all ingredients, except the oil. Mix VERY well. Divide the mixture
into 20-24 portions and form each portion into a patty.
Oil a frying pan with vegetable oil or pan spray. Heat until hot, but not
smoking, over medium-high heat. Cook patties in batches over med-high heat.
Turn patties once during cooking to brown each side. Cook until done all
the way through (5 minutes per side?)
You can either cook all the patties at once (in batches) and freeze them
already cooked, OR you can cook the number of patties you need immediately
and freeze the rest uncooked. I freeze them uncooked, but that's because I
don't mind cooking in the morning. I know people who freeze them cooked and
pop them in the microwave each morning.
Makes about 24 patties
Source : "Unknown"
S(Formatted by Chupa): "10.04.04"
Yield : "24 patties"
NOTES : I adjust the seasonings to taste. I tend to like spicy things. Even
so, this recipe is not *hot* spicy. Fool around with the seasonings to suit
your own taste. I don't think you can really go wrong.
Contributed to the FareShare Gazette by Chupababi; 5 November 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 67 Calories; 4g Fat (46.1% calories
from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol;
73mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat.
* Exported from MasterCook *
Turkish Iced Cucumber Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 garlic cloves
1/2 teaspoon salt -- (at least 1/2
teaspoon)
1/8 pound shelled walnuts
1 ounce crustless day old bread -- moistened
excess water squeezed out -- up to 1 1/4 ounces
2 tablespoons sunflower oil -- or walnut oil
1 2/3 cups yoghurt -- chilled
1 length cucumber peeled -- (25 cm)
1/2 cup mineral water -- chilled
or chilled spring water
2 teaspoons cider vinegar
or lemon juice -- use three if you
like the zing
GARNISH:
1 ounce shelled walnuts -- coarsely crushed
or more to taste
1 1/8 cups vegetable oil
1 cup finely chopped dill leaves
2 lemons -- quartered
Pound the garlic in a large mortar with the salt reducing it to a thin
cream then pound in the walnuts little by little followed by the bread.
When the mixture is a thin smooth paste, start adding the oil a little at a
time stirring steadily. Transfer the mixture to a large bowl; beat in the
yoghurt.
Cut the peeled cucumber into tiny dice and drop into the bowl. Stir in the
chilled water and vinegar or lemon juice to taste. Serve the soup over ice
or in iced individual bowls with crushed walnuts, vegetable oil and chopped
dill sprinkled over the top.
Pass round the quartered lemons separately at the table.
Serves 5 to 6
Source : "lovelyrecipes.com"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 6 November 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 409 Calories; 45g Fat (96.8% calories
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
179mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Turkish Potted Lamb
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless stewing lamb -- cut
into 1.5-inch cubes
6 tablespoons butter
3 teaspoons onion powder
Salt and pepper
1/2 pint sour cream
Fresh chopped mint leaves -- (dried if you must)
Melt butter in heavy kettle or frying pan. Brown the meat. Remove with
slotted spoon. Pour out excess fat. Return meat to pan. Add seasonings and
gradually stir in the yogurt or sour cream. Cover the pot and simmer over a
very low flame for 45 minutes, or until meat is tender. Serve with a good
sprinkling of mint over the top.
Source : "Usenet-group: alt.support.diet.low-carb"
S(Formatted by Chupa): "10.04.04"
Contributed to the FareShare Gazette by Chupababi; 7 November 2004.
www.fareshare.net
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