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FareShare Gazette Recipes -- April 2002 - L's

 

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Lentil Barley Soup
Lobster Cheesecake with Caviar Sauce

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                      * Exported from MasterCook *

                            Lentil Barley Soup

Recipe By     :Anita Warner, Mt. Crawford, VA
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- chopped
     1/2           cup  green pepper -- chopped
  3             cloves  garlic -- minced
  1         tablespoon  butter or margarine
  49 1/2        ounces  chicken broth -- (1 can)
  3             medium  carrots -- chopped
     1/2           cup  dry lentils
  1 1/2      teaspoons  Italian seasoning
  1           teaspoon  salt
     1/4      teaspoon  pepper
  1                cup  cooked chicken -- cubed
                        or turkey
     1/2           cup  quick-cooking barley
  2             medium  fresh mushroom -- chopped
  28            ounces  crushed tomatoes -- undrained [1 can]

In a Dutch oven or soup kettle, sauté the onion, green pepper and garlic 
in butter until tender. Add broth, carrots, lentils, Italian seasoning,
salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 
minutes. Add chicken, barley and mushrooms; return to a boil. Reduce heat; 
cover and simmer for 10-15 minutes or until the lentils, barley and 
carrots are tender. Add tomatoes; heat through.

Yield : 8-10 servings. (about 2 1/2 quarts)

Source : "Country Woman Magazine, January-February '98, p. 31-32"

S(MC formatting by): "bobbi744@attbi.com"

NOTES : "Soups are one of my favorite things to prepare -
they're so easy and nothing is better on a chilly evening
with some homemade bread or biscuits," relates Anita.

Contributed to the FareShare Gazette by Bobbie; 22 April 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 101 Calories; 3g Fat (25.0% calories 
from fat); 9g Protein; 11g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 
795mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.




                      * Exported from MasterCook *

                   Lobster Cheesecake with Caviar Sauce

Recipe By     :Emeril's Creole Christmas
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Lobster Cheesecake
  1                cup  dried fine white bread crumbs
     1/4           cup  freshly grated Parmigiano - Reggiano cheese
  2        tablespoons  unsalted butter -- melted
  1         tablespoon  olive oil
  1                cup  finely chopped yellow onion
     1/2           cup  seeded and finely chopped red bell pepper
     1/2           cup  seeded and finely chopped yellow bell
                        pepper
  2        tablespoons  minced shallots
  1         tablespoon  chopped garlic
     1/4      teaspoon  Creole Seasoning
  2             pounds  cream cheese -- softened
  6              large  eggs
     3/4           cup  heavy cream
     3/4           cup  grated smoke Gouda cheese
     1/4           cup  chopped green onions -- (scallions)
                        green part only
  1           teaspoon  salt
     1/2      teaspoon  Tabasco sauce
  1         tablespoon  Worcestershire Sauce
     1/4      teaspoon  cayenne
  2        tablespoons  finely chopped fresh parsley leaves
     3/4         pound  cooked lobster tail meat -- coarsely chopped
                        Christmas Caviar Sauce -- (Recipe to follow)
  2               cups  sour cream
     1/4           cup  fresh lemon juice
  2        tablespoons  minced shallots
  1         tablespoon  snipped fresh chives
  1         tablespoon  finely chopped fresh parsley leaves
  1           teaspoon  salt
     1/8      teaspoon  freshly ground white pepper
     1/8      teaspoon  freshly ground black pepper
  2        tablespoons  wasabi-injected roe (optional)
  1         tablespoon  caviar
  1         tablespoon  salmon roe
                        For garnish:
                        Finely chopped red onions
                        Finely chopped hard boiled egg whites
                        Finely chopped hard boiled egg yolks
                        Capers -- drained
                        Caviar

Preheat oven to 350 F.

Combine the bread crumbs, 1/2 cup of Parmigiano, and the butter in a small 
mixing bowl. Mix well. Using your fingers, press the mixture into the 
bottom of a 9 1/2-inch springform pan.
Bake until lightly browned, about 10 minutes. Remove from the oven and cool 
completely.
Heat the oil in a small sauté pan over medium heat. Add the onions and cook, 
stirring, for 1 minute. Add the bell peppers and cook, stirring, for 1 minute.
Add the shallots and garlic and cook for 30 seconds. Stir in the Creole 
Seasoning. Remove from heat.
In a food processor, process the cream cheese until smooth. Add one egg at a 
time to the mixture, blending after each addition. With the machine running, 
add the cream, Gouda, and remaining Parmigiano. Stop the machine and scrape 
down the sides of the container with a rubber spatula. Add the vegetable 
mixture, the green onions, salt, Tabasco, Worcestershire, cayenne, parsley 
and lobster. Pulse the machine a few times to mix. Pour the mixture over the 
crust.

Bake until the cake sets, about 1 hour and 20 minutes. Remove from the oven 
and let the cake cool completely.

Place the cake in the refrigerator and chill for 8 hours. Remove the sides 
of the pan.

Cut the cake into 16 slices.

Spread a tablespoon of the caviar sauce on each serving plate. Top with a 
wedge of cake and garnish with the red onions, egg whites, egg yolks, capers 
and caviar.
Christmas Caviar Sauce
Combine all ingredients, except the roe, caviar and salmon roe, in a mixing 
bowl and whisk to blend well. Gently fold in the roe, caviar, and salmon roe.
Use immediately or store for up to 1 day in the refrigerator.

Submitted by: Stacey

Source : Emeril's Creole Christmas; Emeril Lagasse with
Margelle Bienvenu; Copyright 1997

Contributed to the FareShare Gazette by Stacey; 25 April 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 350 Calories; 34g Fat (86.0% calories 
from fat); 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 170mg Cholesterol; 
504mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

     

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