Recipes Included On This Page The Works Steak Burger Tomatillo Pie Tri Colored Braid Tri-Colored Braid -- Olive Oil Bread Tri-Colored Braid -- Pesto Bread Tri-Colored Braid -- Sundried Tomato Bread Tuscan Bean and Sausage Soup Tuscany Rice and Bean Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * The Works Steak Burger Recipe By : McCormick(r) Grill Mates(r) Cookbook Serving Size : 4 Preparation Time :0:15 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 1/2 teaspoons McCormick(r) Grill Mates(r) Montreal Steak Seasoning 2 tablespoon ketchup 4 slices bacon -- crisp-cooked and crumbled 1/2 teaspoon dill weed 1 onion -- cut in 1/2" slices 4 American cheese slices 4 hamburger rolls Lettuce Tomatoes -- sliced In a bowl, mix together ground beef, Montreal Steak Seasoning, ketchup, bacon and dill weed. Shape into four burgers. Brush onion slices with oil. Place burgers and onion slices on grill over medium heat. Grill 8-12 minutes or until burgers are well-done (160F internal temperature) and onion is tender, turning once. Add cheese slices to each burger one minute before cooking is completed. Place on hamburger rolls. Top with lettuce and tomato. Prep Time 15 minutes Cooking Time 8 to 12 minutes Serves 4 Source : "Family Time Daily Recipe" S(mastercook formatting by): "Bobbie" Copyright : "Copyright (c) 1999 - 2001 FamilyTime.com, Inc." Start to Finish Time: "0:27" T(Grilling Time): "0:12" Recipe By: McCormick(r) Grill Mates(r) Cookbook - Copyright (c) 2000 McCormick(r) Contributed to the FareShare Gazette by Bobbie; 7 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 461 Calories; 35g Fat (70.3% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 675mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Tomatillo Pie Recipe By : Hallie of FareShare Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for a 2-crust pie 2 cups thinly sliced tomatillos 1 apple -- peeled and sliced 1 3/4 cups Splenda 2 tablespoons Minute tapioca 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1 pinch dried ground chile pepper -- optional 1 1/2 tablespoons lime juice Roll out the pastry and line a 9-inch (22cm) pie plate. Place the rest of the ingredients into a bowl; mix; let stand for 15 minutes then turn into the pie shell. Roll the top crust and place over the filled shell; trim and seal; cut decorative slits in the top. Sprinkle with a little bit of granulated sugar if desired. Bake at 375F (190C) for about 45 minutes or until the filling is soft. Cool at least a little before sampling. I used a mixture of green and partially ripe tomatillos for this. I put the apple in to cut the tartness of the tomatillos and add a little extra texture. Lemon juice could easily be substituted for the lime juice - I just happen to really like lime juice. Adjust the sweetening according to the ripeness of the fruit and to taste. Recipe and MC format by Hallie of FareShare. Contributed to the FareShare Gazette by Hallie; 4 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 12 Calories; trace Fat (5.1% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat. * Exported from MasterCook * Tri Colored Braid Recipe By : Vicki Caparulo Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe sun-dried tomato bread 1 recipe pesto bread 1 recipe olive oil bread 1 large egg 1 tablespoon water Roll each of the pieces into a rope that is 15 inches long. To make a braided loaf: Take three strands of dough, one of each color, and lay them across each other at their midpoints so that they look like a six pointed star. Starting with he bottom half, weave each side alternately over the center strand until you get to the end. Pinch the ends together and fold them under the braid. Turn the half braided loaf end to end and over so that you have the bottom of the loaf up. Repeat braiding with the top half of the loaf. When you are done creating the braids, place them on a baking sheet that has been sprinkled with cornmeal. Cover with a damp towel and let rise for 35 to 45 minutes, or until swollen but not doubled in size. Preheat the oven to 400F. Bake for 35 minutes or until done. Contributed to the FareShare Gazette by Jennie in response to a request; 29 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tri-Colored Braid -- Olive Oil Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 1/4 cups warm water 1/4 cup extra virgin olive oil 1 tablespoon butter 1 teaspoon salt 4 cups flour Dissolve the yeast and add 1/2 cup flour. Let this sit for 10 to 15 minutes to give the yeast a chance to get going. Add the oil, butter, and the salt and stir well. Add the flour, a cup at a time until the dough is pulling away from the sides of the bowl. Turn the dough out onto a floured counter and knead it, adding more flour as necessary until the dough has formed a smooth ball. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Let the dough rise for 1 1/2 to 2 hours or until it has doubled in size. Punch the dough down and divide it into 4 equal pieces. Follow directions for Tri-Colored Braids for final procedure. Contributed to the FareShare Gazette by Jennie in response to a request; 26 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tri-Colored Braid -- Pesto Bread Recipe By : Vicki Caparulo Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 cup warm water 2 tablespoons extra virgin olive oil 1/2 cup pesto sauce 1 teaspoon salt 1/4 cup pine nuts 3 1/2 cups flour Dissolve the yeast in the water and add 1/2 cup of the flour. Let this sit for 10 to 15 minutes to give the yeast a chance to get going. Add the oil, pesto and salt; stir well. Add the flour, a cup at a time until the dough is the consistency of brownie batter. Add the pine nuts. Add more flour until the dough is pulling away from the sides of the bowl. Turn the dough out onto a floured counter and knead more flour as necessary until the dough has formed a smooth ball. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Let the dough rise for 1 1/2 to 2 hours or until it has doubled in size. Punch the dough down and divide it into 4 equal pieces. Follow directions for Tri-Colored Braids Contributed to the FareShare Gazette by Jennie in response to a request; 27 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tri-Colored Braid -- Sundried Tomato Bread Recipe By : Vicki Caparulo Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 cup warm water 2 tablespoons extra virgin olive oil 1/2 cup sun-dried tomato pesto 1 teaspoon salt 1/2 ounce sun-dried tomatoes -- drained or rehydrate 3 1/2 cups flour Dissolve the yeast in water and add 1/2 cup flour. Let this sit for 10 to 15 minutes to give the yeast a chance to get going. Add the oil, pesto, and salt and stir well. Add the flour, a cup at a time until the dough is the consistency of brownie batter. Add the sun-dried tomatoes. Add more flour until the dough is pulling away from he sides of the bowl. Turn the dough out onto a floured counter and knead it, adding more flour as necessary until the dough has formed a smooth ball. Place the dough in a lightly oil bowl and cover with a damp towel or plastic wrap. Let the dough rise for 1 1/2 to 2 hours or until it has doubled in size. Punch the dough down and divide it into 4 equal pieces. Follow directions for Tri-Colored Braids. Contributed to the FareShare Gazette by Jennie in response to a request; 28 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Bean and Sausage Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried cannelini -- or navy beans 4 cups chicken broth 1 can tomato paste -- (6 ounces) 2 tablespoons minced garlic 1 tablespoon minced fresh rosemary 2 teaspoons dried oregano 2 teaspoons dried thyme 2 tablespoons olive oil 2 cups chopped celery 2 cups chopped leeks -- white part only 1 large yellow onion -- chopped 1 1/2 pounds Italian sausage -- cut into pieces 2 large tomatoes -- seeded and chopped 4 tablespoons minced fresh basil 1 teaspoon salt 1/2 teaspoon freshly ground pepper Cull through and rinse the beans well, place in a large pot and cover with water. Bring to a boil, reduce heat and simmer for 45 minutes. Drain beans and return to the pot. Add the chicken broth, tomato paste, garlic, rosemary, oregano and thyme. Cook 30 minutes over medium-high heat. Heat a large non-stick sauté pan, add the olive oil and sauté chopped celery, leeks, onion and sausage for 20 minutes. Add to the beans along with the chopped tomatoes, basil, salt and pepper, and cook over medium-low heat until hot. Cuisine : "Italian Food" Contributed to the FareShare Gazette by Jennie; 23 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 524 Calories; 41g Fat (70.9% calories from fat); 22g Protein; 16g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 1912mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 6 1/2 Fat. * Exported from MasterCook * Tuscany Rice and Bean Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Italian sausage 48 ounces reduced sodium chicken broth [three 16-ounce cans] 28 ounces diced tomato -- (1 can) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried oregano 1 cup uncooked rice 15 1/2 ounces great northern beans -- undrained (1 can) Brown sausage in Dutch oven or large saucepan over medium-high heat, about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and oregano; bring to a boil. Stir in rice and beans. Cover and simmer 15 to 20 minutes, or until rice is cooked. Contributed to the FareShare Gazette by Jennie; 24 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 407 Calories; 13g Fat (28.3% calories from fat); 23g Protein; 52g Carbohydrate; 16g Dietary Fiber; 29mg Cholesterol; 476mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fat.