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FareShare Gazette Recipes -- November 2005 - P's


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Recipes Included On This Page

Pineapple-Macadamia Nut Upside-Down Cake
Pork Chops And Fried Cabbage
Postrio's Golden Lentil Soup with Lamb Meatballs

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                    * Exported from MasterCook *

                Pineapple-Macadamia Nut Upside-Down Cake

Recipe By : Linda Zimmerman And Peggy Mellody
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons unsalted butter -- plus
1/3 cup unsalted butter -- at room temperature
2 cups fresh pineapple chunks -- about half
a medium pineapple -- (2 to 2 1/2)
1/2 cup dark brown sugar -- firmly packed
1 1/2 tablespoons crystallized ginger -- coarsely chopped
3/4 cup granulated sugar
1 large egg -- at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk -- plus
2 tablespoons milk
1/2 cup macadamia nuts -- finely chopped

Preheat the oven to 350 F.

Melt 4 tablespoons of the butter in an 8- or 9-inch square baking pan or a
cast-iron skillet. Add the pineapple and saute about 5 minutes or until
tender. Sprinkle the brown sugar over the pineapple. Stir to melt some of
the sugar. Neatly arrange the pineapple on the bottom of the pan. Sprinkle
the ginger around the pineapple chunks.

Cream the granulated sugar and remaining 1/3 cup butter in a mixing bowl
until light and fluffy. Beat in the egg. Stir in the vanilla.

In another bowl, combine the flour, baking powder, and salt. Alternately
add the dry ingredients and the milk to the egg mixture, mixing well after
each addition. Fold in the nuts.

Pour batter over the pineapple chunks and spread evenly with the back of a
wooden spoon or spatula.

Bake for 35 minutes, or until the cake springs back when lightly touched
and a cake tester inserted in center comes out clean. Loosen the cake
around the edges with a knife and immediately invert onto a serving

Serve warm or at room temperature.

Source : "Cobblers, Crumbles & Crisps And Other Old-Fashioned Fruit
Desserts" Copyright : "1991 by Linda Zimmerman and Peggy Mellody
ISBN 0-517-57489-6"

Contributed to the FareShare Gazette by Suzie; 5 November 2005.

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

Per Serving (excluding unknown items): 566 Calories; 28g Fat (43.8% calories from 
fat); 5g Protein; 76g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 337mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 
5 1/2 Fat; 3 Other Carbohydrates.


                        * Exported from MasterCook *


Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
1/2 cup warm water
1 tablespoon vegetable oil -- plus
extra for brushing and deep frying
1 1/4 teaspoons salt -- or to taste
all-purpose flour for dusting

Place the flour in a large, shallow bowl. Combine the water, 1 tablespoon
oil and salt in a measuring cup; pour over the flour. Using your hand, mix
the ingredients so they adhere together into a mass. A dough ball should
form, if not, add a few tablespoons water. Gather the dough together, turn
out onto a floured work surface and knead until smooth, about 5 minutes,
dusting with all purpose flour if it sticks. Brush the dough lightly with
oil, cover with a plastic wrap and set aside to rest at room temperature
for 15 minutes.

In a karhai, deep dryer or large, deep pan, pour in oil to a depth of 3
inches and heat to 385F. on a deep-frying thermometer. Meanwhile, divide
the dough into 2 equal portions. On a floured surface, using your hands,
roll each portion into a rope 8 inches long. Cut each rope into 8 equal
pieces and roll each piece into a smooth ball. Working with 1 ball at a
time and using rolling pin, roll out each ball into a 5-inch circle, during
often with flour to prevent sticking. Repeat with the remaining balls.

When the oil is ready, gently slip 1 bread into the hot oil. Press the top
lightly with a flat slotted spoon; this will enable the bread to puff up.
When the bread is puffed and the underside cooked, about 30 seconds, turn
it with tongs and cook the second side for 30 seconds, using another spoon
to gently baste the bread with the oil. Using tongs, transfer the bread to
paper towels to drain briefly. Keep the cooked breads warm in a low oven
while you fry the remaining breads the same way. Serve immediately.

Contributed to the FareShare Gazette by Jennie in response to a request;
18 November 2005.

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


                         * Exported from MasterCook *

                         Pork Chops And Fried Cabbage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
4 pork chops
1 head cabbage -- chopped
1 cup mushrooms -- whole
1 onion -- chopped
Salt and pepper
Crushed red pepper

In a large skillet, heat oil; add chops and brown on both sides. Place
cabbage, mushrooms and onion on top of the pork chops. Cover with water.
Cover and cook for 35 minutes. Season with salt, pepper and red pepper.

Yield : 4 servings

Source : ""
S(MC Formatted by): "Suzie May"

NOTES : Bobbie's Note: This was delicious. I cut the recipe in half for 2.

Contributed to the FareShare Gazette by Bobbie; 10 November 2005.

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

Per Serving (excluding unknown items): 272 Calories; 17g Fat (57.5% calories from 
fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 64mg 
Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.


                     * Exported from MasterCook *

            Postrio's Golden Lentil Soup with Lamb Meatballs

Recipe By : Recipe adapted from Wolfgang Puck
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 1/2 cups chopped red onion
1/2 cup diced carrot
5 garlic cloves -- chopped
1 tablespoon turmeric
2 teaspoons ground cumin
1/2 celery stalk
1 fresh parsley branch
1 fresh thyme branch
1 pound golden lentils
[or regular lentils, if not available]
10 cups chicken stock -- heated
[recipe follows]
or store-bought chicken broth
Salt and freshly ground pepper
1 pinch chili pepper flakes
1/2 cup fresh bread crumbs
1/4 cup milk
1 pound ground lamb
1 cup blanched almonds -- toasted and ground
1/3 cup chopped onion
1/3 cup raisins -- coarsely chopped
1 egg -- lightly beaten
3 garlic cloves -- minced
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon chili pepper flakes
Salt and freshly ground pepper
2 tablespoons olive oil -- plus
more for drizzling
1 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1/2 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon honey
1 pinch salt
Chicken Stock:
5 pounds chicken bones -- (5 to 6 pounds)
including necks and feet -- coarsely chopped
3 1/2 quarts cold water
1 medium carrot -- peeled and sliced
1 medium onion -- quartered
1 small celery stalk -- sliced
1 small leek -- sliced
3 sprigs parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Prepare the soup: In a large saucepan, heat the olive oil. Add the onion,
carrot, garlic, turmeric and cumin. Saute over high heat until the onions
are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying
together the celery, parsley and thyme; add to pan. Stir in the
lentils and the chicken stock, season lightly with salt, pepper and chili
flakes; bring to a boil. Reduce the heat and simmer for 25 to 30
minutes, or until the lentils are tender. Skim as necessary.

Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.

In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the
lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley,
cilantro, and chili pepper flakes. Season lightly with salt and pepper.
Drizzle olive oil on the platter you will place the meatballs on and rub
oil into the palm of both hands. Form meat mixture into 40 golf ball-size
meatballs, each approximately 1-inch in diameter.

Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan.
Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over
high heat, and then place in the oven. Cook until the meatballs are well
browned and firm to the touch, turning to brown all sides, 8 to 10

Prepare the garnish: In a small bowl, combine all ingredients.
Refrigerate until serving time.

Return to the soup: Remove the celery bouquet. With an immersion blender,
lightly blend soup (you want it to still be a little chunky). Correct
seasoning, to taste. Alternatively, transfer 2/3 of the soup to a
blender*. Blend until smooth and return to the saucepan.
Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the
soup bowls and drizzle the yogurt mixture over. Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool
for at least 5 minutes. Transfer liquid to a blender or food processor and
fill it no more than halfway. If using a blender, release one corner of
the lid. This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process
on high speed until smooth.

Chicken Stock: Place the chicken bones in a 6-quart pot, pour water over to
cover and bring to a rolling boil. Skim off the scum that collects on the
top. Add the remaining ingredients, lower the flame, and simmer about 2
hours, skimming as necessary. Strain into a clean bowl and cool.
Refrigerate in a covered container for up to 3 days, discarding hardened
layer of fat before using or freezing.

Yield : about 2 quarts

Recipe adapted from Wolfgang Puck

Contributed to the FareShare Gazette by Robin in response to a request;
21 November 2005.

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

Per Serving (excluding unknown items): 462 Calories; 34g Fat (66.6% calories from 
fat); 18g Protein; 20g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 2808mg 
Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Non-
Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

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