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FareShare Gazette Recipes -- January 2004 - N's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

New Year Pudding 02
New Year Pudding 01 (Nien Kao)

No Cheese Pizza - Vegan LF

Nutty Herb Bread Stuffing

Nutty Whole Wheat Waffles (Cuisinart Waffle Maker)

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                      * Exported from MasterCook *

                           New Year Pudding 02

Recipe By     : The Chinese Cook Book; compiled by Mr. M. Sing Au
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  Chinese brown sugar -- melted and cooled
                        Hot water
  1              pound  rice flour

Chinese prepare this pudding to celebrate the New Year. They believe that
its result foretells the luck of the new year. If the pudding turns out
good, it will be a good year. If it does not, it means something to worry
about.

Melt half a pound of Chinese brown sugar and cool.  Dissolve in hot water 
and pour this over one pound of rice flour to form a thin batter.

Pour into a deep pan, the sides of which are fenced with ti or banana
leaves. Place pan in a pot with water. Steam for four hours, adding hot 
water whenever needed.

 From The Chinese Cook Book; compiled and edited for the American cook by
Mr. M. Sing Au; 1966.

Hallie's comment: I know the directions are a tad skimpy but I thought it
was worth sharing for interest.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 21 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 104 Calories; trace Fat (3.6% calories from fat); 
2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  
Exchanges: 1 1/2 Grain(Starch).


 
                      * Exported from MasterCook *

                      New Year Pudding 01 (Nien Kao)

Recipe By     :Introductory Traditional Chinese Regional Cuisine
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  glutinous rice flour -- (no mi fen)
     1/2           cup  peanut oil
  1 1/2           cups  sugar
                        A few drops red food coloring
  1 1/2           cups  water

Combine flour, oil and sugar. Mix thoroughly.

Add food coloring to 1 1/2 cups of water.
Stir into flour batter until well blended.

Pour into greased 8-inch round or 7-inch square pan.
(The batter should flow easily.)

Cover pan loosely with foil.
Place on steaming rack or in bamboo steamer.
Steam over boiling water about 30 minutes.

Cool and cut into strips before serving.

Nien Kao may be stored in the refrigerator for a week or so. It may be
reheated on a greased pan in the oven about 10 minutes or dipped in egg
and browned on both sides in oil.

Variation - Pour half of batter into a greased pan. Spread 1/2 cup pitted
dates on top. Cover with remaining half of batter. Steam as usual.

Total preparation time: 45 minutes.

 From Introductory Traditional Chinese Regional Cuisine by Esther Chen;
1976.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 21 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 176 Calories; 9g Fat (44.8% calories from fat); 
0g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  
Exchanges: 2 Fat; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        No Cheese Pizza - Vegan LF

Recipe By     :Dean Ornish's "Eat More, Weigh Less"
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     onion -- roasted and sliced
  1                cup  tomato puree -- canned or fresh
  1           teaspoon  dried thyme
  1           teaspoon  chopped fresh basil
  1           teaspoon  chopped fresh parsley
  1           teaspoon  dried oregano
  1           teaspoon  minced garlic
  1           teaspoon  black pepper
     1/2      teaspoon  salt
  1           teaspoon  sugar
  1                     commercially prepared pizza crust
  1                     eggplant -- oven roasted
  1                     zucchini -- sliced
                        1/4-inch-thick
                        and blanched
  1                     yellow squash -- sliced
                        1/4-inch-thick
                        and blanched
  2                     plum tomatoes -- sliced
                        1/4-inch-thick
  1           teaspoon  chopped fresh basil

Preheat the oven to 450 degrees F.

In a large bowl, combine the onions, tomato puree, thyme, basil, parsley,
oregano, garlic, pepper, salt and sugar; stir to combine.
Spread the mixture over the crust.

Chop the flesh of the roasted eggplant and spread over the sauce.
Layer the zucchini, yellow squash, plum tomatoes and basil over the
eggplant.

Bake the pizza for 20 to 25 minutes or until the crust is golden brown.

Yield : "1 pizza"

Contributed to the FareShare Gazette by Chupababi; 10 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 47 Calories; trace Fat (5.7% calories from fat); 
2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 263mg Sodium.  
Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Nutty Herb Bread Stuffing

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter -- (2 sticks)
  2                     onions -- chopped
     1/2           cup  pine nuts
                        or chopped walnuts
  6               cups  fresh bread crumbs -- (6 to 8 cups)
  1         tablespoon  minced fresh tarragon -- or sage
                        or 1 teaspoon dried crumbled
                        tarragon or sage
  4                     green onions -- minced
     1/2           cup  minced fresh parsley
  1           teaspoon  salt
                        Freshly ground pepper

Melt the butter over medium heat in a large, deep skillet or Dutch oven.
Add the onion; cook, stirring, until it softens, about 5 minutes.
Add the nuts; cook, stirring often, until they begin to brown, about 3
minutes.
Add the bread crumbs and tarragon; toss to mix.

Turn the heat to low; add green onions, parsley, salt and pepper to taste.
Toss; adjust seasoning if necessary.

Spoon stuffing into turkey; roast according to your favorite recipe.

Or spoon into a casserole dish and bake it with the turkey during the 
last 45 minutes of cooking.

Makes 6 cups, enough for a 12-pound bird.

Contributed to the FareShare Gazette by Dancer^; 27 January 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 475 Calories; 38g Fat (70.7% calories from fat); 
7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 916mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 7 1/2 Fat.


 
                      * Exported from MasterCook *

            Nutty Whole Wheat Waffles (Cuisinart Waffle Maker)

Recipe By     :Cuisinart Waffle Maker Recipe
Serving Size  : 8     Preparation Time :0:30
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
     1/2           cup  whole wheat flour
  2        tablespoons  sugar
  1         tablespoon  baking powder
     1/2      teaspoon  salt
  2               cups  reduced fat milk
  6        tablespoons  vegetable oil
  2              large  eggs
     1/2           cup  pecans -- walnuts,
                        almonds or hazelnuts -- finely chopped

Place ingredients in a large mixing bowl and combine until well blended and
smooth. Let batter sit for 5 minutes before using. Preheat your waffle
maker on Medium to High setting. Green light will be illuminated when
preheated.

Pour 1/2 cup batter onto center of grid. Spread, if necessary. Close cover
of waffle maker. Light will be red. When light turns green again waffle
will be ready. Open cover and carefully remove waffle. Repeat as many times
as needed with remaining batter. Serve immediately. However you may keep
waffles warm in a 200 F. oven until ready to serve.

Source : "Cuisinart Waffle Maker Recipe"
S(mastercook formatting by): "bobbi744@comcast.net"
Yield : "8 ( 6 1/2 ") waffles"

NOTES : Wholesome wheat flavor combed with crunchy pecans makes a delicious
breakfast, brunch or snack. Top with warm fruit compote or syrup.

Bobbie's Note: I made 1/2 of this recipe using pecans and topped them with
Maple Praline syrup. Delicious! I used setting 5 (hottest) on my Cuisinart
Waffle Maker.

Contributed to the FareShare Gazette by Bobbie; 11 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 275 Calories; 16g Fat (52.1% calories from fat); 
5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 331mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 0 Other Carbohydrates.

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