Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- March 2012 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Apple Cinnamon Cake

Arroz Caldo (Lugaw)

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

      
 
 
 
 
 
* Exported from MasterCook *

Apple Cinnamon Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 15-03 Mar 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package spice cake mix -- 18 1/2 ounces
21 ounces canned apple pie filling
3 eggs
3 tablespoons sugar
1 teaspoon ground cinnamon
Whipped topping

Preheat oven to 350F. Spray a 13 x 9-inch baking pan with non-stick
vegetable spray.

In a large mixing bowl, combine cake mix, pie filling and eggs. Beat for 2
minutes. In a small bowl, combine sugar and cinnamon. Spread half the
batter in prepared baking pan; sprinkle with half the cinnamon-sugar
mixture. Repeat with remaining batter and cinnamon-sugar.

Bake 30 to 35 minutes or until a tester inserted in the center comes out
clean. Cool in pan on a wire rack.

Serve with whipped topping.

Yield: 12 servings

Source: "http://www.amethysts-recipes.com"
S(MC Formatted by): "Suzie May"

Bobbie's Note: I made this for a group meal and it was gone very quickly. I
loved it and so easy. Great with whipped topping.

Contributed to the FareShare Gazette by Bobbie; 25 March 2012.
www.fareshare.net

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

Per Serving (excluding unknown items): 81 Calories; 1g Fat (14.0% calories from 
fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 39mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.

Back to Recipe List
 
 
 
 
 
 
 
 
 
 
 
 
 

* Exported from MasterCook *

Arroz Caldo (Lugaw)

Recipe By : Art Guyer
Serving Size : 20 Preparation Time :0:00
Categories : Volume 15-03 Mar 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
2 tablespoons vegetable oil
10 garlic cloves, peeled and finely chopped
1 5 inch piece ginger, peeled and finely chopped
1 large sweet onion, chopped
6 ribs celery, cleaned and chopped
3 large carrots, peeled and chopped
1 large roasting chicken, washed
1 gallon water, more or less
2 teaspoons kosher salt
2 teaspoons black pepper
2 cups medium-grain rice
1 large pinch of saffron
4 tablespoons fish sauce
3 tablespoons soy sauce
4 lemons, zest and juice
3 tablespoons fresh parsley, cleaned and chopped
1 teaspoon poultry seasoning
2 teaspoons ground ginger powder
salt and pepper to taste
6 hard-boiled eggs, sliced for garnish
8 spring onions, thinly sliced for garnish

Arroz Caldo is Filipino rice porridge or thick soup. Chicken and rice are
slowly simmered in a delicious broth flavored with garlic, onions, ginger
and fish sauce. It is ladled in bowls and served with hard-boiled eggs and
spring onions. This recipe is based on the one our daughter got from her
Filipino mother-in-law.

In a large pot, bring the butter and oil to temperature. Sauté the garlic,
ginger, onion, celery and carrots until the onion is translucent. Sprinkle
the chicken with salt and pepper. Add half the water and the chicken to the
pot; add additional water until the chicken is nearly covered. Bring to a
boil, then cover and reduce heat to a simmer and cook for several hours
until the chicken is nearly falling off the bones.

When chicken is done, remove it from the broth making sure to get any lose
bones or chicken parts. Place chicken on a cutting board that has an
indentation that will catch juices and let cool for 20 minutes or so.

When chicken has cooled sufficiently, pick the meat from the bones,
reserving most of the breast meat for other uses. Cut the meat you want to
use in the Lugaw in bite-sized pieces.

Skim as much fat as possible off the broth at this point. Then add the
chicken and captured juices, rice, saffron, fish sauce, soy sauce, lemon
zest and juice, parsley, poultry seasoning and ginger powder. Cover the pan,
and simmer over medium to low heat. Stir frequently and simmer until the
rice is cooked through. Adjust seasoning to taste.

Ladle the Lugaw into bowls and serve with plates of hard-boiled eggs and
spring onions, if desired.

Notes: This recipe makes a medium thick rice soup. Adjust the thickness of
the dish with canned chicken broth as necessary, especially when reheating.
My son-in-law, who is Filipino and also makes a great Lugaw, loved this
dish. I made this on March 5, 2012.

Contributed to the FareShare Gazette by Art; 7 March 2012.
www.fareshare.net

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

Per Serving (excluding unknown items): 26 Calories; 2g Fat (80.2% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 
348mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other 
Carbohydrates.

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!