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FareShare Gazette Recipes -- November 2006 - A's

 

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Recipes Included On This Page

Almond Rice Madeleines - Vietnamese

Antipasto Rice

Asian Slaw with Peanut Dressing

Asian Tofu-Noodle Soup - 5 pts WW

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* Exported from MasterCook *

Almond Rice Madeleines - Vietnamese

Recipe By : USA Rice Federation Newsletter
Serving Size : 36 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole blanched almonds -- lightly toasted
3/4 cup flaked coconut
1 1/2 cups sugar
3 cups cooked rice -- chilled
3 egg whites
Vegetable cooking spray
Fresh raspberries
Frozen non-dairy whipped topping -- (optional)

Chop almonds in food processor until finely ground. Add coconut and sugar;
process until coconut is finely minced. Add rice; pulse to blend. Add egg
whites; pulse to blend. Spoon mixture evenly into madeleine pans or
miniature muffin tins coated with cooking spray, filling to top. Bake at
350 degrees F. 25 to 30 minutes or until lightly browned. Cool completely
in pans on wire rack. Run a sharp knife around each madeleine shell, and
gently remove from pan. Cover and refrigerate 2 hours or until serving
time. Serve with raspberries and whipped topping.

Spoon mixture evenly into madeleine pans or miniature muffin tins coated
with cooking spray, filling to top. Bake at 350 degrees 25 to 30 minutes or
until lightly browned. Cool completely in pans on wire rack. Run a sharp
knife around each madeleine shell, and gently remove from pan. Cover and
refrigerate 2 hours or until serving time. Serve with raspberries and
whipped topping.

Yield : Makes 3 dozen cakes.

Source : USA Rice Federation Newsletter
Formatted by Chupa Babi in MC: 08.15.04

Special Diets: Low-Sodium, Low-Fat

Note : Almond Rice Madeleines may be baked and refrigerated up to 2
days before serving.

Contributed to the FareShare Gazette by Chupa; 12 November 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 54 Calories; trace Fat (0.7% calories from 
fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. 
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Antipasto Rice

Recipe By : USA Rice Federation Newsletter
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups water
1/2 cup tomato juice
1 cup uncooked rice
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt -- (optional)
14 ounces artichoke hearts -- (1 can)
drained and quartered
7 ounces roasted red peppers -- (1 jar)
drained and chopped
2 1/4 ounces sliced ripe olives -- (1 can) drained
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Combine water, tomato juice, rice, basil, oregano and salt in 2- to 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in
artichokes, red peppers, olives, parsley, lemon juice and black pepper.
Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

Yield : Makes 6 servings.

Source : USA Rice Federation Newsletter.
Formatted by Chupa Babi in MC: 10.10.06

Special Diets: Vegetarian, Low-Fat, Low-Cholesterol, Gluten-Free

Contributed to the FareShare Gazette by Chupa; 18 November 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 55 Calories; 1g Fat (9.6% calories from 
fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 348mg Sodium. 
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat.


 

* Exported from MasterCook *

Asian Slaw with Peanut Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup toasted unsalted peanuts
1 garlic clove
4 slices fresh ginger -- peeled,
about the size of a quarter
3 tablespoons peanut butter -- (regular or chunky)
1/3 cup rice vinegar
2 1/2 teaspoons sugar
1 1/2 tablespoons Hoisin sauce
2 teaspoons Asian toasted sesame oil
1 1/4 teaspoons low-sodium Tamari -- or soy sauce
3 ounces red radishes -- washed and trimmed
[4 to 6 radishes]
1 carrot -- (3  4 ounces), peeled
and cut to fit the feed tube horizontally
1 small broccoli spear -- washed,
florets trimmed and reserved, stem peeled
2 green onions -- trimmed,
cut to fit feed tube
1 small red bell pepper -- (4 ounce) stemmed,
seeded, quartered
1 small yellow bell pepper -- stemmed, seeded, quartered
6 ounces Napa cabbage -- washed,
cut to fit feed tube
6 ounces bok choy -- washed,
cut to fit feed tube
[include leafy greens if tender)]
3 ounces snow peas -- or sugar snap peas
trimmed and strings removed

Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove
and reserve. With the machine running, drop the garlic and ginger down the
feed tube to chop, about 5 seconds. Scrape the work bowl; process 5 seconds
longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce and
Tamari. Process until smooth, about 10 seconds. Scrape down the sides of
the work bowl.

With the machine running, add the sesame oil in a steady stream through the
feed tube; process until emulsified, about 10 to 15 seconds. Remove and
reserve. The dressing may be made several days ahead. Cover well and
refrigerate. Let sit for 30 minutes at room temperature before using. Clean
the work bowl.

Insert the shredding disc. Arrange the radishes in the feed tube, cut side
down. Use medium pressure to shred. Arrange the carrots horizontally in the
feed tube. Use medium pressure to shred. Insert the trimmed and peeled
broccoli stem in the small feed tube; use medium pressure to shred.
Transfer the shredded vegetables and reserved broccoli florets to a large
bowl.

Insert the slicing disc. Arrange the green onions in the small feed tube.
Use light pressure to slice. Arrange the peppers in the large feed tube,
cut side down; use medium pressure to slice. Arrange the Napa cabbage in
the feed tube, cut side down. Use medium pressure to slice. Arrange the bok
choy in the feed tube; use medium pressure to slice. Transfer the sliced
vegetables to the bowl with the other vegetables. Add the snow peas and
toss the vegetables to combine. Pour the dressing over the vegetables and
toss to coat well. Garnish with reserved chopped peanuts.

Makes 3/4 cups dressing
Makes 6 cups Asian Slaw

Source : cusinart.com. Formatted by Chupa Babi in MC: 10.08.06

Preparation : 10 minutes plus 30 minutes resting time for the dressing; 10
 15 minutes for the vegetables.

Note : You may turn this into an Asian pasta salad by doubling the dressing
ingredients and adding cooked pasta (6 ounces dry, cooked according to
package directions).

Contributed to the FareShare Gazette by Chupa; 7 November 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 116 Calories; 5g Fat (32.7% calories from 
fat); 5g Protein; 17g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 136mg Sodium. 
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Asian Tofu-Noodle Soup - 5 pts WW

Recipe By :Weight Watchers Online Newsletter
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
29 ounces fat-free reduced-sodium vegetable broth
1 cup water
2 tablespoons low-sodium soy sauce
2 teaspoons minced garlic
1 tablespoon ginger root -- freshly grated, divided
3 cup shiitake mushrooms -- stems removed,
caps sliced
4 ounces uncooked whole-wheat spaghetti -- broken in half
3/4 cup carrots -- sliced
1 1/4 cups snow peas -- fresh, trimmed,
cut in half on the diagonal
1 cup canned baby yellow corn -- cut in half
8 ounces firm tofu -- cut
into 1/2-inch chunks
1/2 cup scallions -- sliced

In a large saucepan, bring broth, water, soy sauce, garlic and 2 teaspoons
of ginger to a boil over medium-high heat.

Add mushrooms, spaghetti and carrots; boil 5 minutes. Add snow peas and
baby corn; boil 2 minutes. Add tofu; boil until vegetables are crisp-tender
and spaghetti is al dente, about 2 minutes more.

Remove from heat and stir in scallions and remaining teaspoon of ginger.

Yields about 1 3/4 cups per serving.
POINTS(r) value: 5
Servings : 4
Preparation Time: 25 minutes. Cooking Time: 15 minutes.
Level of Difficulty: Easy

Source : Weight Watchers Online Newsletter.
Formatted by Chupa Babi in MC: 10.12.06

This delicate garlic- and ginger-infused soup is a meal in a bowl. For the
best possible texture and color, simmer just until the vegetables are
crisp-tender.

Contributed to the FareShare Gazette by Chupa; 25 November 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 599 Calories; 4g Fat (5.3% calories from 
fat); 23g Protein; 142g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 341mg 
Sodium. Exchanges: 8 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

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