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FareShare Gazette Recipes -- January 2004 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Tahini Sauce (Taratour Sauce - Israel) - Vegan
Ten Minute Japanese Hot Pot

Thai Chicken Stir Fry - WW 4 pts

Thomas Jefferson's Sweet Potato Biscuits

Tirokafteri (Greek Spicy Cheese Spread)

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                        * Exported from MasterCook *

              Tahini Sauce (Taratour Sauce - Israel) - Vegan

Recipe By     :Jan, Arizona, United States
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sesame seed paste
     1/2           cup  lemon juice
  1                cup  water
  3                     garlic cloves -- finely minced
     1/4      teaspoon  ground cumin
  1 1/4      teaspoons  salt

Combine ingredients and whisk into a smooth sauce. This takes a couple
minutes.

Source : "NetCooks.com"

Yield : "1 1/2 cups"

Contributed to the FareShare Gazette by Chupababi; 28 January 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 46 Calories; trace Fat (2.1% calories from fat); 
1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2675mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.


 
                      * Exported from MasterCook *

                       Ten Minute Japanese Hot Pot

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3         pound  soft silken tofu
     1/4           cup  dried fish flakes -- (bonito shavings)
  2 1/16   tablespoons  soy sauce
  1 1/16   tablespoons  sugar
  1 1/16   tablespoons  sake -- (Japanese Cooking
                        Wine)
     1/2           cup  water
  1              large  egg
  7                     green onions -- (7 to 8)
                        [or as desired]

1. Cut the tofu into edible 'cubes' (1.5 inches) and roughly chop the green
onions on a bias for presentation.

2. Evenly spread the fish flakes in a small (16 inches) earthenware
casserole dish/pot/Dutch oven and delicately arrange the cubed tofu on top.


3. Add the soy sauce, sugar, sake and water.

4. Cover and on moderate heat bring to a boil and then simmer for~5mins to
allow the flavors to absorb into the tofu.

5. Pour in a beaten egg around the tofu and top with the roughly chopped
green onions as a garnish.

6. Simmer for a final 30 seconds, cover and serve.

Source : "Santos@Recipezaar.com"

Start to Finish Time: "0:10"

NOTES : This dish is the epitomy of 'home style' Japanese comfort food.
This version is lightening quick, without the need to prepare the fish
stock (dashi) that so many real Japanese dishes require. This staple is to
be enjoyed in the fall or coming winter months! Enjoy.

Contributed to the FareShare Gazette by Chupababi in response to a request;
19 January 2004.
www.fareshare.net

---> Dried fish flakes are available in most oriental groceries and are
very useful for adding to all sorts of soups and stocks. Also, sake is not
just a "cooking" wine - the same premise applies to using sake for cooking
as it does for using any wine: use only a quality you would be prepared to
drink as the flavour is the main reason for adding it. Hallie

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

Per Serving (excluding unknown items): 168 Calories; 6g Fat (33.3% calories from fat); 
12g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 1106mg Sodium.  
Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                     Thai Chicken Stir Fry - WW 4 pts

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Low fat cooking spray
  1             medium  boneless skinless chicken breast -- sliced thinly
  1                     carrot -- cut into
                        matchstick shapes
  2                     spring onions -- sliced
     1/2                red pepper -- deseeded and
                        thinly sliced
  1         tablespoon  soy sauce
     1/4      teaspoon  grated fresh ginger
     1/2      teaspoon  cornflour
  4        tablespoons  water

Using a non-stick pan and the low fat cooking spray, stir-fry the chicken
and vegetables for 5 minutes.

Mix together the rest of the ingredients and add to the pan.

Mix in well and cook for 2-3 minutes, stirring constantly.

Contributed to the FareShare Gazette by Chupababi; 23 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 81 Calories; 1g Fat (9.1% calories from fat); 
14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 304mg Sodium.  
Exchanges: 2 Lean Meat; 1/2 Vegetable.


 
                      * Exported from MasterCook *

                 Thomas Jefferson's Sweet Potato Biscuits

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 7-01 Jan 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  all-purpose flour
     1/2           cup  firmly packed light brown sugar
  1         tablespoon  baking powder
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  ground ginger
     1/2      teaspoon  ground allspice
     1/2      teaspoon  salt
     1/2           cup  chilled lard -- cut into pieces
  1                cup  cooked sweet potato -- peeled,
                        mashed and cooled
     1/2           cup  heavy cream
     1/4           cup  coarsely chopped pecans

Preheat oven to 350F. Grease a baking sheet and set aside.

In a large mixing bowl, whisk together the flour, brown sugar, baking
powder, spices and salt. Add the lard and cut in with a pastry cutter till
the mixture is crumbly. Add the sweet potato and stir till well blended.
Add the cream and pecans and stir till the dough is just moist.

Transfer to a lightly floured work surface, roll out 1 1/2 inches thick,
and cut out rounds with a 2-inch biscuit cutter. Roll the scraps together
and cut out more rounds.

Arrange the rounds on the prepared baking sheet about 1 inch apart and bake
in center of the oven till golden brown, 25 to 30 minutes. Serve warm or
let cool on a wire rack.

Copyrightę 2003 by James Villas. "Biscuit Bliss" from Harvard Common Press.
Yields "12 biscuits"

Contributed to the FareShare Gazette by Chupababi; 25 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 165 Calories; 4g Fat (21.5% calories from fat); 
3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 219mg Sodium.  
Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                 Tirokafteri (Greek Spicy Cheese Spread)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  feta cheese -- crumbled
  2        tablespoons  olive oil
  5        tablespoons  Greek yogurt -- or sour cream
  2                     garlic cloves
  1 1/2      teaspoons  Tabasco sauce -- (1 1/2 to 2)

1. Beat all the ingredients with a mixer until combined and fluffy (adjust
heat to personal preference by adding more Tabasco).

2. Keeps up to 1 week in refrigerator.

Makes 1.5 cups

A spicy spread to be enjoyed as a meze with pita crisps.

5 minutes ( 5 mins prep time )

evelyn/athens @ allrecipes.com

Contributed to the FareShare Gazette by Chupababi; 9 January 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 166 Calories; 15g Fat (78.2% calories from fat); 
7g Protein; 2g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 533mg Sodium.  
Exchanges: 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.

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