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FareShare Gazette Recipes -- April 2009 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pineapple and Black Bean Salsa

Pineapple Dressing

Pork Carnitas

Pork Chops with Orange Sauce

Pork Loin Stuffed with Mashed Potatoes, Cheddar Cheese and Bacon

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* Exported from MasterCook *

Pineapple and Black Bean Salsa

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 12-04 Apr 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped pineapple -- fresh or canned
1/2 cup fresh lemon juice -- or lime juice
1 cup canned black beans -- rinsed and drained
1/2 cup chopped fresh chives
1 small red onion -- chopped
1 small red bell pepper -- seeded and chopped
1 small green bell pepper -- seeded and chopped
2 garlic cloves -- finely chopped
1 fresh jalapeno
or other hot pepper -- seeded and finely chopped
Salt and pepper -- to taste

Combine all ingredients in a serving bowl and toss to thoroughly combine.

Serve immediately or refrigerate for 2 hours and serve chilled.

Contributed to the FareShare Gazette by Jennie in response to a request;
5 April 2009.
www.fareshare.net



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* Exported from MasterCook *

Pineapple Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-04 Apr 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup crushed pineapple -- drained
8 slices bread
1/2 cup sugar
4 eggs

Melt butter and add sugar. Beat eggs, drain pineapple, mix together and
pour over bread. Bake at 350F for 35 to 45 minutes.

Contributed to the FareShare Gazette by Jennie in response to a request;
6 April 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 363 Calories; 20g Fat (48.6% 
calories from fat); 7g Protein; 40g Carbohydrate; 1g Dietary Fiber; 
183mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

Back to Recipe List
 
 

* Exported from MasterCook *

Pork Carnitas

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Volume 12-04 Apr 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon black pepper
10 garlic cloves -- peeled
2 1/4 pounds Boston butt pork roast -- boneless,
trimmed of fat and cut in 1 1/2-inch cubes
1 cup low sodium chicken broth
1 tablespoon lime juice

Preheat oven to 350F.

Combine tomato paste, salt, pepper, garlic and pork in a large Dutch oven;
pour the broth over. Cover and bake at 350F for 1 1/2 hours or until pork
is very tender.

Transfer pork to a 9x13-inch pan and cool to room temperature. Cover and
chill for 8 hours or overnight.

Skim the fat from the surface and discard. Let pork sit at room temperature
30 minutes to soften.

Heat a large nonstick skillet over medium high heat. Add pork and cook
until liquid is mostly evaporated, about 8 minutes. Stir in lime juice.

Notes. Try this in a crock pot. I cooked it on high for 1 hour then turned
it down to low for 6-7 hours. I did make it the day before so I could skim
off the fat.
These make good enchiladas, burritos or tacos. They're not spicy at all,
just garlicky. They're also good in posole.

Rating: 4
Publication - Cooking Light. Page 208.
Exported from A Cook's Books - Recipe Management for Macintosh.

Contributed to the FareShare Gazette Budget Challenge by Sue;
21 April 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 9 Calories; trace Fat (2.3% 
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 
0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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* Exported from MasterCook *

Pork Chops with Orange Sauce

Recipe By : MARTIN’S® Food Markets
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-04 Apr 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork loin chops
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
2 teaspoons canola oil
1 garlic clove -- minced
1/2 cup chopped onion
1/2 cup orange juice
1/4 teaspoon grated orange zest
2 tablespoons brown sugar -- packed
1 teaspoon cornstarch
1 tablespoon water
Fresh orange slices for garnish (optional)

You can use a whole, boneless pork loin and slice into chops. Trim all
visible fat from pork slices, sprinkle with pepper, thyme and ginger. Heat
oil over medium heat in a large skillet and sauté pork slices until nicely
browned on both sides and cooked through, about 10 minutes.

Combine garlic, onion, orange juice, brown sugar, and cornstarch. Pour
sauce over pork, reduce heat and simmer for 5 minutes or until onions are
softened. Garnish with orange slices if desired.

Makes 4 five-ounce servings
Prep Time: 10 minutes. Cook Time: 15 minutes.

Eat healthy and save money!

Take advantage of savings on a whole boneless pork loin. Divide it into
roasts, chops and cubes for a variety of recipes. Wrap each portion in
freezer paper or store in plastic freezer storage bags and make sure to
label and date. Enjoy this recipe for a quick meal. Serve the pork chops
with cooked rice and steamed broccoli. You can save the oranges for dessert
instead of using as a garnish.

Contributed to the FareShare Gazette by Art; 20 April 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 159 Calories; 6g Fat (35.9% 
calories from fat); 15g Protein; 10g Carbohydrate; 1g Dietary Fiber; 
36mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean 
Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Pork Loin Stuffed with Mashed Potatoes, Cheddar Cheese and Bacon

Recipe By : Gail Hall
Serving Size : 8 Preparation Time :0:00
Categories : Volume 12-04 Apr 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 strips bacon
1 1/2 cups finely diced onion
2 garlic cloves -- crushed
4 cups rinsed and diced potatoes -- (skin on)
Sea salt and freshly ground pepper -- to taste
1 cup grated cheddar cheese
3 pounds pork loin
2 tablespoons mustard
[Dijon or seed mustard, etc.]
Sea salt and freshly ground pepper -- to taste
*Glaze*
1 cup apple cider
or 1 cup apple juice and 2 tablespoons white vinegar
1 cup dark beer
2 tablespoons molasses
1 sprig fresh rosemary
1 sprig fresh sage -- (optional)
or 1/2 teaspoon dried sage

In a frying pan, sauté bacon and onion for about 5 minutes (until onions
are translucent). Drain excess fat and add garlic to pan, stir and set
aside.

Cook potatoes in boiling, salted water until tender and drain. Mash
potatoes with onion and bacon mixture and season with salt and pepper to
taste. Stir in grated cheddar and cool completely.

Butterfly the pork loin. Place stuffing on one side of the loin leaving a
1-inch border without stuffing. Fold the top side over. Tie with butcher
twine. Season the outside with mustard and salt and pepper. Place on a
baking sheet or roasting pan. Roast at 375F (190C) for about 45 to 60
minutes or until the internal temperature is 145 F. Remove from oven, cover
with foil and let rest before it is carved.

*Glaze*
Combine the glaze ingredients in a saucepan and bring to a boil. Simmer
until half the volume remains. Strain and serve with sliced pork.

Serves 8 to 10.

Gail says, "The stuffed pork loin is one of those great dishes where you'll
want to ensure you've got leftovers! Serve with or without the glaze. The
mashed potato pancakes can be made with any extra potato filling from the
pork loin, or any leftover mashed potatoes."

This recipe is shared with permission through the courtesy of the CBC
Radio program Edmonton AM and Gail Hall. Gail Hall is well known in
Edmonton as a culinarian and food activist.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 12 April 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 252 Calories; 12g Fat (44.8% 
calories from fat); 26g Protein; 8g Carbohydrate; trace Dietary Fiber; 
71mg Cholesterol; 232mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 
Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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