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FareShare Gazette Recipes -- August 2008 - L's
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* Exported from MasterCook * Lamb Braised in Yogurt and Cream (Rogani Gosht) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain yogurt 1 cup heavy cream 2 medium onions -- coarsely chopped 1/4 cup blanched almonds 2 tablespoons chopped fresh ginger 2 tablespoons ground coriander 1 tablespoon ground cardamom Salt and pepper -- to taste 2 pounds lean lamb -- cut into 2-inch cubes 2 pounds potatoes -- peeled and quartered Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth. Put the yogurt mixture and the lamb into a large, heavy pot (preferably non-stick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes. Serves 6 to 8. Contributed to the FareShare Gazette by Jennie; 28 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 20g Fat (50.4% calories from fat); 7g Protein; 36g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 46mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non- Fat Milk; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Lamb Kofta (Meatballs) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- roughly chopped 1 piece ginger -- roughly chopped [one 2-inch piece] 2 garlic cloves -- roughly chopped 2 green chilies -- seeded and roughly chopped 1/4 cup cilantro leaves 2 tablespoons plain yogurt 1 pound ground lamb 2 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 2 teaspoons Garam Masala 1/4 teaspoon chili powder 2 1/2 teaspoons salt 1/2 teaspoon black pepper 4 tablespoons oil Blend the onion, ginger, garlic, chopped chilies and the cilantro leaves together in a good processor until they form a paste. Add yogurt to the paste and mix well. Put the ground lamb in a bowl, add the paste and mix by hand, kneading the ingredients into the meat until thoroughly combined. Add all the spices and the salt and pepper; mix again to distribute evenly. Cover and refrigerate for one to two hours to develop and also to make the mixture firmer and therefore easier to handle. Wet hands and roll small into small balls. Heat 1 tablespoon of the oil in a large heavy-bottomed frying pan. When hot but not smoking, add about 10 meatballs in a single layer. Brown all sides by gently shaking the pan for 2-3 minutes. Don't be tempted to turn them over with a spoon or they will break up. Test a kofta by breaking it open to see if it is cooked through, there should be no pink meat showing. Remove and drain on paper towels. Repeat with the remaining meatballs. Serve with wooden skewers or toothpicks for picking them up. NOTES. Mint and cilantro chutney is the perfect side dish but other chutneys are also suitable. Contributed to the FareShare Gazette by Jennie; 29 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lebanese Eggs with Tomatoes - Byde b'Banadoura (3 pts) Recipe By :Adapted from "Lebanese Cooking" Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium tomatoes -- quartered 2 tablespoons water 4 medium eggs -- beaten Salt and pepper -- to taste 1/2 teaspoon cinnamon 1/4 cup parsley -- chopped 1 bunch scallions -- chopped 1 tablespoon olive oil Simmer tomatoes in water until soft. Drain and place in a baking dish. Combine eggs, with salt, pepper, cinnamon, parsley and scallions. Pour over the tomatoes. Place baking dish on burner and simmer until the eggs are set on the bottom. Drizzle on the oil and place dish under broiler and cook until the eggs set and are slightly browned. Serves 4. Description : "3 pts, 7g Carbohydrate; 2g Dietary Fiber" Cuisine : "Lebanese" S(Formatted by Chupa Babi): "08.08.08" Copyright : "2006" Adapted from "Lebanese Cooking" by Dawn, Elaine and Selwa Anthony. Contributed to the FareShare Gazette by Chupa; 22 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 9g Fat (58.0% calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 212mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat. * Exported from MasterCook * Lebanese Saffi - Bean, Grain and Greens Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chickpeas -- cooked 3 cups water 1 1/2 cups bulgur 1/2 cup green onion 2 tablespoons chopped fresh mint 1/4 cup finely chopped parsley 1/3 cup lemon juice 1/3 cup olive oil 1/4 teaspoon cinnamon Salt And pepper -- to taste Add enough cold water to cover bulgur. Set aside for 10 minutes. Drain, squeezing between your hands. Drain chickpeas. Combine all ingredients in salad bowl and toss well. Serves 4 to 6. Source : adapted from "Taste of Lebanon" by Mary Shalloum Formatted by Chupa Babi: 08.08.08 Chupa Note: I used 1/4 cup mint, so the mint and parsley were equal. I also matched the cinnamon with 1/4 teaspoon Aleppo red pepper flakes. Contributed to the FareShare Gazette by Chupa; 18 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 14g Fat (52.2% calories from fat); 7g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Lemon-Basil Risotto with Tomato Topping Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1 1/2 cups tomato -- seeded and chopped 2 tablespoons green onion -- chopped 1 1/2 teaspoons extra virgin olive oil 1 teaspoon balsamic vinegar 1/4 teaspoon red pepper flakes 1 dash sugar 1 dash salt 1 dash black pepper Risotto: 2 tablespoons butter 1 cup chopped onion 1 1/2 cup uncooked Arborio rice 2 garlic cloves -- minced 1/2 cup dry white wine 4 cup low sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 1 cup grated Parmesan cheese -- (4 ounces) 1 teaspoon lemon zest 3 tablespoons fresh lemon juice 1/3 cup fresh basil -- chopped Topping Combine oil, vinegar, red pepper, sugar, salt and black pepper. Cover and let stand at room temperature. Risotto Melt butter in a 6-quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper and nutmeg. Close lid securely and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes (8 minutes at high altitude). Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, zest, juice and basil. Top with tomato topping. Serving size: 1 cup risotto and 1/4 cup topping. NOTES. "Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required." Incredibly easy if you have a pressure cooker. I added some grilled chicken between the risotto and the tomato topping. Publication : Cooking Light Exported from A Cook's Books - Recipe Management for Macintosh Contributed to the FareShare Gazette by Sue; 4 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 9g Fat (48.8% calories from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 861mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Like Olive Garden Tuscan Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage 1 1/2 teaspoons crushed red pepper 1 large onion -- diced 4 tablespoons bacon pieces 2 teaspoons garlic puree 6 cups water* 3 cubes chicken bouillon* 1 cup heavy cream 1 pound potatoes -- sliced 1/4 bunch kale* Sauté Italian sausage and crushed red pepper in pot. Drain excess fat. In the same pan, sauté bacon, onions and garlic for approximately 15 minutes or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Add kale just before serving. * Instead of water and bullion, I use chicken stock, if I don't have any on hand, I use Minor's Chicken Stock. ** I like spinach instead of Kale. Contributed to the FareShare Gazette by Jennie; 13 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linzer Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound unsalted butter -- softened plus 4 tablespoons unsalted butter -- softened 2/3 cup sugar 2 cups sifted all-purpose flour 1 3/4 cups finely ground blanched almonds 1/8 teaspoon cinnamon 5 tablespoons raspberry jam Confectionery sugar Cream the butter and sugar together with an electric mixer set at medium speed, until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon; continue beating until the mixture becomes a stiff dough. Shape the dough into two balls. Wrap each ball in wax paper or plastic wrap and refrigerate for about an hour. Preheat the oven to 325 degrees F. On a lightly floured surface, roll one ball of dough into a sheet 1/8-inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball. Roll it out again and cut out more circles. You should now have about 18 circles. Arrange them on an ungreased 14-by-17-inch baking sheet, leaving about an inch of space between them. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on a baking sheet, cut out the center of each circle with a 1/2-inch cookie cutter. Bake both batches in the center of the oven for 10 to 15 minutes or until light brown. With a metal spatula, gently ease the cookies off the baking sheets onto a cake rack. Let them cool for about 20 minutes. Spread the tops of the solid circles with a thin coating of jam; place a cut-out cookie on top of each, pressing the two together so that they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioner's sugar before serving. Contributed to the FareShare Gazette by Joan; 1 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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