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FareShare Gazette Recipes -- December 2003 - V's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Veal, Peppers and Mushrooms
Vegan Brownies

Vegan Chili in a Hurry

Vegetable Ramekins - 6 pts

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                      * Exported from MasterCook *

                       Veal, Peppers and Mushrooms

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  veal steak -- about 1/2 inch thick
     1/4           cup  all-purpose flour
     1/2      teaspoon  salt
  1           teaspoon  paprika
     1/2      teaspoon  garlic powder
  1           teaspoon  Italian seasoning
     1/2           cup  vegetable oil
  1                cup  white wine
  1              large  green pepper -- cut in thin strips
  1              large  red bell pepper -- cut in thin strips
     1/4         pound  sliced fresh mushrooms

Cut veal into 6 serving pieces.

Mix flour, salt, paprika, garlic powder, Italian seasoning and peppers.
Coat veal with flour mixture. Pound until 1/4-inch thick.

Heat oil in skillet until hot.  Cook veal in oil until brown on both sides.
Remove meat to warm serving platter. Keep warm.

Add wine to pan juice; heat to boiling, scraping up all brown pieces until
slightly thickened.  Add peppers and mushrooms. Cook a few minutes just until 
tender.  Pour over veal and serve.

Contributed to the FareShare Gazette by Dancer^; 23 December 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 342 Calories; 23g Fat (66.0% calories from 
fat); 19g Protein; 8g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 256mg Sodium.  
Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.


 
                      * Exported from MasterCook *

                              Vegan Brownies

Recipe By     :The Vegetarian No-Cholesterol Family-Style Cookbook
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  unbleached flour
  2               cups  sugar
     1/2           cup  cocoa
  1           teaspoon  baking powder
     1/2      teaspoon  salt
  1                cup  water
  1                cup  vegetable oil
  1           teaspoon  vanilla extract
     1/4           cup  chopped pecans -- or walnuts

Preheat the oven to 350 degrees F.

Mix the flour, sugar, cocoa, baking powder and salt in a large bowl.

Mix together the remaining ingredients and add them to the flour mixture.
Stir until well blended.

Pour into a 9 x 13-inch pan and bake for 25 to 30 minutes.

Let cool for 10 minutes before cutting into squares.

Yield : "16 brownies"

NOTES : These are very gooey, which is a good thing in my book. However,
if you want your brownies a little more solid you'll need to cook them
longer than the recommended time.

Contributed to the FareShare Gazette by Chupa; 22 December 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 287 Calories; 15g Fat (46.1% calories from 
fat); 2g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 98mg Sodium.  
Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                          Vegan Chili in a Hurry

Recipe By     : 30 Low-Fat Vegetarian Meals in 30 Minutes by Faye Levy
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     garlic cloves
  1              large  onion
  2        tablespoons  vegetable oil
  2          teaspoons  chili powder
  2          teaspoons  ground cumin
  1 1/2      teaspoons  oregano
     1/2      teaspoon  red pepper flakes
  28            ounces  canned tomatoes
  2               cans  pinto beans
  1         tablespoon  soy sauce
  1                can  corn
  1                     avocado -- diced

Heat oil in wide saucepan.

Add onion and saute over medium heat, stirring often, 3 minutes. Add
garlic. Saute, stirring often, 3 minutes. Add chili powder, cumin, oregano
and pepper flakes; stir over low heat for 1/2 minute. Add tomatoes, stir
and bring to a boil over high heat. Add beans, corn and soy sauce; bring to
a simmer.

Simmer uncovered over medium heat 5 minutes then over medium-high heat 3
minutes or until mixture is thick.

Taste and adjust seasoning.

Serve garnished with diced avocado if desired.

Contributed to the FareShare Gazette by Chupa; 23 December 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 553 Calories; 17g Fat (25.8% calories from 
fat); 25g Protein; 83g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 585mg Sodium.  
Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat.


 
                      * Exported from MasterCook *

                        Vegetable Ramekins - 6 pts

Recipe By     : Taste of Home's Cooking For One or Two, Volume 3, 2001
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Small  Zucchini -- cut into 1/2" slices
     1/4           Cup  Green Pepper -- chopped
     1/3           Cup  Broccoli Florets
  1             Medium  Carrot -- julienned
  1             Medium  Potato -- peeled, cooked and
                        cubed
  2        Tablespoons  Margarine -- reduced calorie
  2        Tablespoons  All-purpose Flour
     3/4           Cup  Milk, Skim
     1/4      Teaspoon  Garlic Salt
     1/8      Teaspoon  Pepper
     1/4           Cup  Cheddar Cheese, Lowfat -- shredded
  1         Tablespoon  Fresh Parsley -- minced
  1         Tablespoon  Walnuts -- chopped

In a saucepan over medium heat, cook zucchini, green pepper, broccoli and
carrot in boiling water until crisp-tender; drain. Stir in the potato.

Spoon into two-greased ovenproof 10-oz custard cups or casseroles. In a
saucepan, melt the butter; stir in flour, milk, garlic salt and pepper
until smooth. Cook for 2-3 minutes, gradually adding the cheese in small
amounts; cook and stir until cheese is melted.

Pour over vegetables.  Sprinkle with parsley and walnuts. Bake,
uncovered, at 350 for 20-25 minutes or until sauce is bubbly.

Chupa's Veg Note: This is one of those recipes that adjusts especially
well to soy-substitute cheese or tofu. I haven't tried it with soy milk.

I replace the garlic salt with 1 teaspoon roasted garlic, and the pepper
with 1/2 teaspoon red pepper flakes to give it some heat and color. I
probably doubled the parsley too!

Contributed to the FareShare Gazette by Chupa 11 December 2003
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 298 Calories; 15g Fat (44.4% calories from 
fat); 12g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 547mg Sodium.  
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 
Fat; 0 Other Carbohydrates.

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