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FareShare Gazette Recipes -- January 2008 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Red and White Salad with Champagne Vinaigrette

Rice Flour Black Magic Cake

Rice Krispie Pie

Rice with Coca Cola

Roasted Winter Vegetables with Balsamic Vinegar

Roasted Winter Vegetables with It's Thyme for Pumpkin Seed Pesto

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FareShare Gazette Recipes.

 
* Exported from MasterCook *

Red and White Salad with Champagne Vinaigrette

Recipe By : EattingWell, Dec. 2006
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups thinly sliced hearts of romaine
2 heads Belgian endive -- cored and thinly sliced
1 fennel bulb -- trimmed, cored,
quartered and thinly sliced
1 15 ounces hearts palm -- (1 can) drained,
halved lengthwise and thinly sliced
1/2 head radicchio -- cored,
quartered and thinly sliced

1 red apple -- cored and
cut into matchsticks
1 cup thinly sliced radishes
Champagne Vinaigrette -- (recipe follows)
Freshly ground pepper to taste

Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes
together in a large salad bowl. Add vinaigrette and toss to coat. Season
with pepper.

Makes 8 servings, about 1 3/4 cups each
Active Time: 25 minutes. Total Time: 25 minutes

Source : EattingWell, Dec. 2006. Formatted by Chupa Babi: 12.22.07

Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for
up to 4 hours. Toss with vinaigrette just before serving.

Bitter, sweet and peppery flavors marry well in this confetti-like salad of
wintery fruit and vegetables.

Champagne Vinaigrette:

1 shallot -- peeled and quartered
1/4 cup champagne vinegar
or white-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
Freshly ground pepper -- to taste

Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree
until smooth.

Makes 2/3 cup, for 8 servings.

Contributed to the FareShare Gazette by Chupa; 17 January 2008.
www.fareshare.net



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* Exported from MasterCook *

Rice Flour Black Magic Cake

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups rice flour
3/4 cup cocoa
1 teaspoon baking powder
1 cup brewed black coffee
1/2 cup oil
1 teaspoon vanilla
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup sour milk

Add liquid ingredients to dry and beat at medium speed for 3 minutes.

Bake in 9 x 13-inch pan for 45 to 50 minutes or in 2 layer pans for 25 to
30 minutes.

Notes - sour milk can be made by adding 1 teaspoon vinegar to 1 cup milk
and letting set for 5 minutes. Sift dry ingredients; black coffee can be
replaced with water.

Contributed to the FareShare Gazette by Joan; 26 January 2008.
www.fareshare.net



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* Exported from MasterCook *

Rice Krispie Pie

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 or 10-inch unbaked pie shell -- 
[pastry shell suitable for custard pie etc.]
**Filling**
5 eggs
3/4 cup sugar
1 1/2 cups white Karo corn syrup
[in Canada you will find Lily brand]
1 teaspoon vanilla
1 pinch salt
2 tablespoons melted butter
2 tablespoons flour
1 cup Rice Krispies
[rice bubbles for those of you down under]

Beat eggs thick and pale. Stir in remaining ingredients well. Pour in pie
shell.

Bake 350F for 1 hour. Let cool and chill before slicing.

Note. Have some foil under the pie or on the bottom oven floor just in case
some of the filling bubbles over!!

Contributed to the FareShare Gazette by Joan; 28 January 2008.
www.fareshare.net

---> Distribute a few of those red cinnamon-heart candies over the top and
you have a spicy Valentine's treat to enjoy on a cold winter day. H. 



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* Exported from MasterCook *

Rice with Coca Cola

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rice
4 tablespoons oil
Salt
2 cups Coca Cola
2 cups boiling water
3/4 cup pine nuts
1/2 cup chopped raisins
1 cup grated coconut
1/2 bunch scallions -- chopped

Heat oil in a large non-stick pan; add cleaned rice and stir until takes a
little bit of color (2 minutes approximately). Pour the Coca Cola and water
mixture, salt; cover and simmer.

5 minutes before it is ready, add pine nuts, raisins, coconut and
scallions. Mix well. Serve hot.

Contributed to the FareShare Gazette by Joan; 27 January 2008.
www.fareshare.net



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* Exported from MasterCook *

Roasted Winter Vegetables with Balsamic Vinegar

Recipe By : Edmonton Journal January 1996
Serving Size : 4 Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small onions
4 carrots -- peeled and
sliced on the bias 1/2-inch thick
2 medium parsnips
cut in 1/2-inch chunks
1 small rutabaga -- quartered
1 tablespoon olive oil
4 garlic cloves -- minced
1 tablespoon balsamic vinegar
Salt and pepper -- to taste
1 teaspoon fresh thyme -- minced
2 tablespoons fresh parsley -- minced

Preheat oven to 375F.

Bring a large pot of water to boil over high heat. Add carrots, parsnips
and turnips; cook 1 minute. Remove vegetables from water and place in a
large mixing bowl. Add all remaining ingredients and combine well.

Place vegetables on a baking sheet with sides sprayed with no-stick cooking
spray and roast, uncovered, about 20 minutes or until golden brown and
tender.

Makes 4 servings.

From The Edmonton Journal; January 1996. MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 10 January 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 206 Calories; 4g Fat (16.9% calories from 
fat); 4g Protein; 41g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 48mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Vegetable; 0 Fruit; 1/2 Fat.


 

* Exported from MasterCook *

Roasted Winter Vegetables with It's Thyme for Pumpkin Seed Pesto

Recipe By : The Native Foods Restaurant Cookbook by Tanya Petrovna
Serving Size :   Preparation Time :0:00
Categories : Volume 11-01 Jan 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium yams -- cut
into 1-inch cubes
1/2 pound Brussels sprouts -- cut in half
1 pound chestnuts -- peeled
1 cup dried cranberries
4 carrots -- cut
into 1-inch pieces
2 Yukon Gold potatoes -- cut
into 1-inch pieces
1 inch cubes
2 turnips -- cut
into 1-inch cubes
2 parsnips -- cut
into 1-inch pieces
2 red onions -- quartered
10 shallots -- peeled, left whole
**It's Thyme For Pumpkin Seed Pesto**
1/2 cup olive oil
1/2 cup toasted pumpkin seeds
2 tablespoons fresh thyme
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons lemon juice
1 teaspoon sea salt

Preheat oven to 450F.

In large bowl toss vegetables with pesto sauce. Transfer veggies to baking
dish and bake until tender 35 - 40 minutes.

It's Thyme For Pumpkin Seed Pesto: put all in blender and puree.

S(Formatted by Chupa Babi in MC): "08.15.04"

Contributed to the FareShare Gazette by Chupa; 22 January 2008.
www.fareshare.net



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