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FareShare Gazette Recipes -- April 2003 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cabbage Turkey Minestrone
Chocolate Pistachio Rice Cake

Cinnamon Ribbon Bread

Classic Mushroom Sauce

Country Ribs With Apples And Kraut

Couscous And Smoked Turkey Salad

Crockpot Mellow Chicken Curry

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                      * Exported from MasterCook *

                        Cabbage Turkey Minestrone

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1                cup  diced onion
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1              pound  lean ground turkey
  1                cup  diced carrot
     1/2           cup  diced celery
  2               cups  diced red potato
     1/2      teaspoon  dried basil
     1/4      teaspoon  dried thyme
     1/4      teaspoon  Old Bay Seafood seasoning
  1              pinch  sugar
  1           teaspoon  Worcestershire sauce
     1/2           cup  small pasta
                        such as Anelli (rings) -- Rissoni (orzo)
                        or Ditalini (Little Thimbles)
  1                cup  Savoy cabbage (or more) -- large chop
     1/2           cup  canned tomatoes
  6               cups  vegetable broth
                        water to keep vegetables covered
  1                cup  quartered and sliced zucchini

Heat oil in the soup pot.

Add onion, salt and pepper. Stir to begin the sautéing. Add the turkey
and brown with the onion, crumbling the turkey as finely as possible.
Add carrot, celery, potato, basil, thyme, old bay seasoning and a
pinch of sugar.
Stir well and sauté until the vegetables are beginning to
caramelize.
Sprinkle on the Worcestershire sauce. Add the pasta and cabbage. Toss
to combine.
Add the tomatoes and broth. Bring to a boil. Cover. Reduce heat and
simmer 40 minutes.
Add the zucchini without stirring.

Cover and simmer another 20 to 40 minutes. Taste and adjust the
seasonings.

Serve with parmesan if desired.

Makes 12 cups.

Contributed to the FareShare Gazette by Dancer^; 23 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 475 Calories; 17g Fat (32.3% 
calories from fat); 33g Protein; 49g Carbohydrate; 7g Dietary Fiber; 
77mg Cholesterol; 2740mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 
3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                      Chocolate Pistachio Rice Cake

Recipe By     :The Rice Cookbook; The Australian Women's Weekly
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cooked brown rice -- (375 mL)
  4                     eggs -- separated
  1                cup  caster sugar -- (220 g)
                        [very fine granulated sugar]
  1           teaspoon  grated lemon rind -- (5 mL)
     1/2         pound  dark chocolate -- melted (200 g)
  3             ounces  unsalted butter -- melted (90 g)
  2               cups  ground almonds -- (250 g)
     1/2           cup  shelled chopped pistachios -- (60 g)
     1/4           cup  orange juice -- (60 mL)
  2        tablespoons  chopped glace ginger -- (30 mL)

Grease a 9-inch (22 cm) springform tin; line the base and side with
baking parchment.

Combine the rice and one of the egg yolks in a bowl.
Press this mixture over the base of the prepared tin.

Using an electric mixer, beat the remaining yolks, sugar and lemon
rind in a small bowl until thick and creamy.
Fold in the cooled chocolate and butter, nuts, juice and ginger.

Beat the egg whites with an electric mixer in a small bowl until soft
peaks form.
Fold into the chocolate mixture in two batches.

Pour mixture over the rice base in the tin.

Bake in a moderate (350F/180C) for about 1 1/2 hours or until firm.
Cool in the tin.

Serve dusted with icing sugar if desired.

This recipe is best made a day ahead.
Store covered, in the refrigerator.

Suitable for freezing.

 From The Rice Cookbook by The Australian Women's Weekly; reprinted
1999. ISBN 1 86396 033 3.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 9 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 3841 Calories; 291g Fat (63.1% 
calories from fat); 113g Protein; 270g Carbohydrate; 37g Dietary Fiber; 
934mg Cholesterol; 286mg Sodium.  Exchanges: 8 Grain(Starch); 12 Lean 
Meat; 1/2 Fruit; 50 1/2 Fat; 9 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                          Cinnamon Ribbon Bread

Recipe By     :
Serving Size  : 1     Preparation Time :0:20
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 3/4           cups  all-purpose flour
  2 1/2      teaspoons  baking powder
     1/2      teaspoon  salt
     3/4           cup  butter or margarine
  1 1/4           cups  sugar -- divided
  3                     eggs
  1 1/2      teaspoons  vanilla extract
  1                cup  sour cream
  2           teaspoon  cinnamon
     1/2           cup  pecans -- chopped

Preheat oven to 350 degrees F.

Combine flour, baking powder and salt in a small bowl until well
blended.

In a large bowl, beat butter and 1 cup of the sugar until creamy and
light.

Beat in eggs, one at a time and vanilla until well blended.
Beat in flour mixture and sour cream, alternately, beginning and
ending with the dry ingredients.

In a small bowl, combine remaining 1/4 cup sugar and the cinnamon.

Spoon about one third of the batter into greased and floured
9 x 5-inch loaf pan.
Sprinkle with one third of the cinnamon mixture.
Repeat with remaining batter and cinnamon mixture until all is used
up.

Sprinkle the top of the bread with pecans, pressing them in slightly
with your fingers.

Bake 50 to 55 minutes, or until a wooden pick inserted in the middle
comes out clean.

Cool bread 10 minutes in the pan on a wire rack.
Remove from pan and cool completely on rack.

Contributed to the FareShare Gazette by Dancer^; 10 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 4525 Calories; 239g Fat (47.0% 
calories from fat); 65g Protein; 542g Carbohydrate; 16g Dietary Fiber; 
1036mg Cholesterol; 3990mg Sodium.  Exchanges: 18 Grain(Starch); 2 1/2 
Lean Meat; 1/2 Non-Fat Milk; 45 1/2 Fat; 17 Other Carbohydrates.


                      * Exported from MasterCook *

                          Classic Mushroom Sauce

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter
  3        tablespoons  unbleached flour
  1 1/4           cups  brown stock -- or beef bouillon
     1/4         pound  mushrooms -- minced
     1/4           cup  chopped shallots -- or scallions
     1/4           cup  red wine
                        Freshly ground black pepper to taste

Melt the butter in a small saucepan over medium heat.

Remove it from the heat and whisk in the flour a little at a time
until smooth.

Return to low heat and, stirring constantly, cook until mixture turns
golden brown, about 5 minutes.

Gradually add the stock, stirring until thickened, about 5 minutes.

Pour in the mushrooms, shallots, and wine and combine.
Heat through and add pepper to taste.

Makes about 2 cups of sauce.

Once you know how to make this sauce, you will want to put it on top of
everything.

The wine and the shallots especially bring out the flavors of meat and
poultry.

This sauce will keep in the refrigerator for up to two days.

Rewarm over low heat before serving.

Contributed to the FareShare Gazette by Dancer^; 1 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 479 Calories; 35g Fat (69.0% 
calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
93mg Cholesterol; 399mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 
Vegetable; 7 Fat.


                      * Exported from MasterCook *

                    Country Ribs With Apples And Kraut

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  lean pork ribs -- country-
                        trimmed of any excess fat
  16            ounces  sauerkraut -- undrained (1 can)
  1             medium  onion -- thinly sliced and
                        into rings
  8             ounces  mushroom stems and pieces -- drained (1 can)
  1              large  apple -- cored and cut into
                        [or 2 small apples]
     1/4           cup  brown sugar
     1/2      teaspoon  celery seed

Brown ribs in slow cooker pot (or skillet) on top of range over
medium heat. Season with salt and pepper.
Transfer cooker pot to base unit or meat from skillet into cooker
pot.
Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over
ribs.
Sprinkle with celery seed.
Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at
setting #5 in West Bend (high) for 3-4 hours until meat is tender.

Contributed to the FareShare Gazette by Dancer^; 22 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 68 Calories; trace Fat (5.0% 
calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 504mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                     Couscous And Smoked Turkey Salad

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  ground cumin
  10            ounces  couscous
     1/3           cup  dried tart cherries
  3        tablespoons  fresh lemon juice
  2        tablespoons  olive oil
  1         tablespoon  Dijon mustard
     3/4      teaspoon  salt
     1/4      teaspoon  coarsely ground black pepper
  3                     ripe medium nectarines -- diced
  4             ounces  smoked turkey breast -- (in 1 piece)
                        cut into 1/4-inch pieces
                        Boston lettuce leaves

In 3-quart saucepan, heat cumin over medium-high heat until it becomes
fragrant, about 1 to 3 minutes.
In saucepan with cumin, prepare couscous as the package directs,
adding cherries but no salt or butter.
In large bowl, with wire whisk or fork, combine the lemon juice, olive
oil, mustard, salt, and pepper until dressing is blended.
Combine the warm couscous mixture with the diced nectarines and
turkey.
Mix to combine the ingredients and then pour the dressing over the
top.
Mix to combine.

Spoon couscous onto large platter lined with Boston lettuce leaves.

Makes about 7 1/2 cups or 6 main-dish servings.

Contributed to the FareShare Gazette by Dancer^; 23 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 1692 Calories; 38g Fat (20.5% 
calories from fat); 69g Protein; 265g Carbohydrate; 18g Dietary Fiber; 
77mg Cholesterol; 1891mg Sodium.  Exchanges: 14 1/2 Grain(Starch); 
4 1/2 Lean Meat; 3 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                      Crockpot Mellow Chicken Curry

Recipe By     :
Serving Size  : 6     Preparation Time :0:20
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  3 1/2         pounds  chicken pieces -- (see note)
  3                     onions -- thinly sliced
  4                     garlic cloves -- minced
  1         tablespoon  minced fresh ginger
  1           teaspoon  ground coriander
  1           teaspoon  ground turmeric
  3                     cardamom pods -- (black or green)
     1/4      teaspoon  ground cinnamon
  2          teaspoons  cumin seeds
  1                     serrano chili -- finely chopped
                        [1 to 2 ]
  1           teaspoon  salt
     1/2      teaspoon  ground black pepper
  1         tablespoon  lemon juice
  28            ounces  tomatoes -- drained and chopped
                        [one can]
  1                     bay leaf
  1                cup  yogurt
                        Hot cooked rice

In a large skillet, heat oil over medium-high heat.
Add chicken, in batches; brown on all sides and transfer to crockpot,
with dark meat on the bottom of cooker.
Reduce heat under skillet to medium.
Add onions to skillet; cook, stirring, until softened.
Add garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin
seeds, chilies, salt and black pepper; cook, stirring, for 1 minute.
Add lemon juice, tomatoes and bay leaf; stir to combine. Pour sauce
over chicken, cover and cook on low for 5 to 6 hours or on high for
21/2 to 3 hours, until juices run clear when chicken is pierced with a
fork.

When ready to serve, stir in yogurt.

Discard cardamom pods and bay leaf.

Serve over hot cooked rice.

Makes 4 to 6 servings.

You can make the sauce in advance and refrigerate overnight.
If you're pressed for time in the morning, omit browning the chicken.
To cut fat, remove fat from chicken thighs and legs.
Leaving the skin on the chicken breast will help it stay moist as it
cooks.

Contributed to the FareShare Gazette by Dancer^; 11 April 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 487 Calories; 31g Fat (58.1% 
calories from fat); 37g Protein; 14g Carbohydrate; 3g Dietary Fiber; 
170mg Cholesterol; 515mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 
Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other 
Carbohydrates.

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