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FareShare Gazette Recipes -- December 2003 - G's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Ginger Dressing - 0 pts
Gooey Triple Chocolate Cake

Gorgonzola and Olive Stuffed Grape Leaves (No Cook)

Grilled Leek And Sweet Pepper Pasta

Grilled Skewered Summer Squash With Rosemary Oil

Grilled Tomato Kebabs

Ground Turkey Fried Rice - 6.5 pts

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                      * Exported from MasterCook *

                         Ginger Dressing - 0 pts

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  lemon juice
  2        tablespoons  apple cider vinegar
  2        tablespoons  light soy sauce
     1/4      teaspoon  garlic powder
  1           teaspoon  ground ginger
     1/4           cup  SPLENDA
     1/4           cup  red onion -- finely chopped

Blend together all ingredients and serve over tossed salad.

Makes at least 2 servings
Points = 0

Contributed to the FareShare Gazette by Chupa; 31 December 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 28 Calories; trace Fat (2.6% calories from 
fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 606mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.


 
                      * Exported from MasterCook *

                       Gooey Triple Chocolate Cake

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                box  chocolate cake mix (18.25 ounce)
  16            ounces  sour cream
  1          small box  instant chocolate pudding mix
  6             ounces  chocolate chips
     3/4           cup  vegetable oil
  4                     eggs
  1                cup  water

Spray crockpot with nonstick spray.

Mix all ingredients together and pour into crockpot. Cook on LOW for 6
to 8 hours.  Serve with ice cream or whipped topping.

http://www.recipegoldmine.com/crockpot/crockpot148.html

Contributed to the FareShare Gazette by Chupa 12 December 2003
www.fareshare.net

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Per Serving (excluding unknown items): 436 Calories; 41g Fat (81.0% calories from 
fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 61mg Sodium.  
Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 8 Fat; 1 Other Carbohydrates.


 
 
                      * Exported from MasterCook *

           Gorgonzola and Olive Stuffed Grape Leaves (No Cook)

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  chopped green olives
     3/4           cup  chopped kalamata olives
     1/2           cup  crumbled Gorgonzola cheese
     3/4           cup  chopped macadamia nuts
  5        tablespoons  chopped fresh basil leaves
  4                     roma tomatoes -- (plum)
                        seeded and chopped
  1                     red bell pepper -- chopped
  3 1/2    tablespoons  chopped fresh garlic
  2        tablespoons  brown sugar
                        Salt to taste
                        Ground black pepper to taste
  8             ounces  grape leaves -- (1 jar)
                        packed in brine

1. In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese,
macadamia nuts, basil, tomatoes, bell pepper, garlic and brown sugar.
Season with salt and pepper.

2. Lay each grape leaf flat and place a heaped tablespoonful of the olive
and Gorgonzola mixture in the center. Fold or roll the leaves around the
mixture. Chill until serving.

Nutrition Info Servings Per Recipe: 20 Amount Per Serving: Calories - 100;
Total Fat - 8.2g; Total Carbohydrates - 5.8g; Dietary Fiber - 0.9g;
Cholesterol - 4mg; Sodium - 660mg; Protein - 2.3g.

Source : "Allrecipes, Submitted by Linda"

Yield : "20 rolled leaves"

Start to Finish Time: "0:45"

NOTES : These are the richest appetizers we have ever served. They are
wonderful with wine and cheese! A version of this recipe was a gift from a
friend and we have enjoyed it along with our guests. Use as much Gorgonzola
as suits your taste!

Contributed to the FareShare Gazette by Chupa; 26 December 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 63 Calories; 5g Fat (66.7% calories from 
fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 183mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                   Grilled Leek And Sweet Pepper Pasta

Recipe By     :Robbie's Recipe Collection
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  leeks
  1         tablespoon  olive oil
  1              large  red bell pepper
  1              large  yellow bell pepper
  4        tablespoons  butter
  1                     garlic clove - minced fine
     1/3           cup  dry vermouth
                        Salt - to taste
                        Fresh ground black pepper - to taste
  12            ounces  fettuccini - prepared as directed
  1         tablespoon  fresh thyme leaves - for garnish

Coat the leeks with olive oil.

Place the leeks and whole peppers on a hot grill.

Grill, turning as needed, until leeks are tender and golden brown, about 10-12 
minutes and skin of peppers is charred, about 15 minutes. Remove the leeks from 
grill and let cool.

Remove the peppers from the grill and place in a paper or plastic bag and seal; 
set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips.

Peel and seed bell peppers and cut into thin strips.

Heat butter in a large skillet over medium heat.  Add garlic to skillet and 
cook, stirring frequently, until pale golden.

Add vermouth and reduce to syrupy consistency.

Stir in leeks and peppers and season with salt and pepper.

Toss pasta in with contents of skillet.

Source : "http://recipes.robbiehaf.com"
Start to Finish Time: "1:15"

Contributed to the FareShare Gazette by Chupa; 25 December 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 198 Calories; 15g Fat (73.1% calories from 
fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 131mg Sodium.  
Exchanges: 2 Vegetable; 3 Fat.


 
                      * Exported from MasterCook *

             Grilled Skewered Summer Squash With Rosemary Oil

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Rosemary Oil -- (see below)
  6                     assorted summer squashes
                        Salt

Prepare the Rosemary Oil and set aside. (see below)

Soak 6 wood skewers in water for 15 minutes.

Cut the squash into 1-inch pieces. Skewer the squash pieces, alternating the 
varieties. Brush with the flavored oil and sprinkle with salt.

Grill on an open or covered grill over a medium-hot fire for about 10
minutes, turning occasionally.

Makes 8 to 10 servings.

Rosemary Oil:

To a 16-ounce bottle of oil add a large sprig of fresh rosemary and several
black peppercorns. Let stand for as little as an hour (for just a hint of
flavor) or up to several weeks for a stronger infusion.

Contributed to the FareShare Gazette by Dancer^; 26 December 2003.
www.fareshare.net

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                      * Exported from MasterCook *

                          Grilled Tomato Kebabs

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24             small  tomatoes -- such as Cherry,
                        Ping Pong or Yellow Pear
  2          teaspoons  salad oil
     1/2      teaspoon  ground black pepper
  1         tablespoon  fresh oregano
                        or 1 teaspoon dried oregano
                        Six wooden or metal skewers

If you are using wooden skewers, soak them for 30 minutes in cold water
before using.

Rinse and drain tomatoes.  Using a paper towel, dry each or spread on towels 
and allow to air dry so the oil will stick to the skins.

Place the dry tomatoes in a large bowl.  Add oil, black pepper and oregano.
Toss to coat tomatoes.

Thread 4 tomatoes, spaced at least an inch apart on each of the six skewers.

Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.

Grill 2 to 4 minutes.  Turn and grill the other side for 1 to 2 minutes.

Serve hot.

Cover and refrigerate leftovers within 2 hours.

Contributed to the FareShare Gazette by Dancer^; 19 December 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 117 Calories; 3g Fat (20.6% calories from 
fat); 4g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 44mg Sodium.  
Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 1/2 Fat.


 
                      * Exported from MasterCook *

                    Ground Turkey Fried Rice - 6.5 pts

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground turkey
     1/2           cup  sliced mushrooms
     1/2           cup  chopped onions
  4               cups  shredded cabbage
                        or packaged coleslaw mix
  2               cups  water
  2                     chicken bouillon cubes
  3               cups  cooked rice
  8        tablespoons  soy sauce -- if desired

Brown turkey, onions and mushrooms in fry pan sprayed with fat free cooking spray.

Add cabbage mix and stir fry on medium high heat until lightly braised.

Add water and bouillon cubes to mixture; reduce heat and cover, simmering
while cooking rice according to package.

Add rice to turkey mixture and stir fry until all water absorbs.

Serve with soy sauce.

4 one cup servings.

Contributed to the FareShare Gazette by Chupa; 16 December 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 316 Calories; 6g Fat (16.2% calories from 
fat); 17g Protein; 48g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 2502mg Sodium.  
Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.

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