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FareShare Gazette Recipes --August 1999 - F's

 

 

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Recipes Included On This Page

Five Spice Stir-Fry
Fresh Tomato Tart with Basil-Garlic Crust

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                     *  Exported from  MasterCook  *
                           Five Spice Stir-Fry
Recipe By     : Vegetarian Dinner in Minutes, Linda Gassenheimer
Serving Size  : 4    Preparation Time :0:00
Categories    : Corn                             Mushrooms
                Nuts                             Peppers
                Vegan                            Vegetables
                Volume 2-8 August '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SAUCE:
     1/2  cup           vegetable broth -- PLUS
   1      tablespoon    vegetable broth
   3      tablespoons   Oriental rice wine vinegar
   1      teaspoon      Chinese five-spice powder
   5      cloves        garlic -- crushed
   2      tablespoons   low-salt soy sauce
   2      ounces        slivered almonds -- (about 1/3 cup)
                        VEGETABLES:
   1      teaspoon      canola oil
     1/2  medium        yellow onion -- sliced (1 cup)
   1      medium        red bell pepper -- sliced (1 cup)
   2      medium        celery stalks -- sliced (1 cup)
   2      medium        carrots -- sliced (1 cup)
   1      15 oz can     straw mushrooms -- drained (1 cup)
   1      15 oz can     whole baby corn -- drained (1 cup)
   1      teaspoon      cornstarch
To make the sauce, mix 1/2 cup of the vegetable broth, vinegar, Chinese
five-spice powder, garlic, and soy sauce together.  Heat wok or large 
nonstick frying pan on high heat.  Add almonds and toss until golden, 
about 30 seconds. Remove to a plate and set aside.  Add oil and heat on 
high until smoking.  Add onion, red bell pepper, celery, and carrots, and 
stir-fry for 3 minutes.  Add mushrooms and corn and stir-fry 2 minutes.  
Remove to a bowl.  Add sauce to wok d boil 3 minutes.  In a bowl, whisk 
cornstarch with remaining 1 tablespoon broth and add to wok.  Boil about 30 
seconds to thicken sauce.  Remove from heat and return vegetables to wok.  
Toss with sauce to coat vegetables.  Serve over ice.
Typed by Karen C. Greenlee
Posted to FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com>
                   - - - - - - - - - - - - - - - - - - 
Serving Ideas : Quick Fried Rice
                     *  Exported from  MasterCook  *
                Fresh Tomato Tart with Basil-Garlic Crust
Recipe By     : The Complete Italian Vegetarian Cookbook, Jack Bishop
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2-8 August '99            Cheese
                Pies & Tarts                     Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        Basil and Garlic Tart Dough (pg -- (pg-415)
   8      ounces        mozzarella cheese -- very thinly sliced
   2      large         ripe tomatoes -- (about 1 pound)
                        --cored and cut crosswise into thin slices
                        salt & freshly ground pepper to taste
   1      tablespoon    extra virgin olive oil
                        fresh basil leaves*
Prepare the dough and fit it into a 10-inch tart pan with a removable 
bottom. (The tart shell can be refrigerated for several hours if desired.)
Preheat the oven to 375 F.  Line the bottom of the tart shell with the 
slices of cheese.  Arrange the tomatoes over the cheese in a ring around 
the edge of the tart and a second ring in the center, slightly overlapping 
the slices. Sprinkle with salt & pepper to taste and drizzle with the oil.
Bake until the crust is golden brown and the cheese has started to brown in
spots, about 35 to 40 minutes.  Cool on a rack for at least 5 minutes before
slicing.  Serve hot, warm, or at room temperature.  (The tart may be covered 
and kept at room temperature for over 6 hours.)
Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com>
                   - - - - - - - - - - - - - - - - - - 
Serving Ideas : Green Salad & Marinated Vegetables OR Salad & Soup
NOTES : assemble and put on the table.

 

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