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FareShare Gazette -- November 2009 Recipes

FareShare Gazette -- November 2009 Recipes is built on Ground Beef, Fresh Breadcrumbs, Parmesan Cheese, Kosher Salt, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 1 cup
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/8 tsp
• 3 tbsp
• 2 lb
• 3 tbsp
• 3/4 cup
• 6 oz
• 1 tsp
• 1 1/2 tsp
• 28 oz
• 28 oz
• 1/2 tsp
• 1 lb
• 1/2 stick
• 1 tbsp
• 2 tbsp
• 1 1/2 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 1/2 tbsp
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 1 tbsp
• 3 tbsp
• 1 1/4 cup
• 1 tbsp
• 1/2 tsp
• 4 tbsp
• 4 tbsp
• 3/4 cup
• 1 tsp
• 1 cup
• 2 cup
• 1 cup
• 2 cup
• 2 tsp
• 1 tsp
• 1/2 tsp
• 5 tbsp
• 3 oz
• 1 tsp
• 1 3/4 cup
• 3 tsp

Method (preview)

1. 1

   In a large bowl, mix all ingredients except olive oil by hand, using a light touch.

2. 2

   Take a portion of meat in hand and roll between palms to form a ball that is firmly packed but not compressed.

3. 3

   Repeat, making each meatball about 2 inches in diameter.

4. 4

   In a large, heavy pot heat olive oil over medium-high heat.

5. 5

   When it shimmers, add meatballs in batches.

6. 6

   Do not crowd.

7. 7

   Brown well on bottoms before turning or meatballs will break apart.

8. 8

   Continue cooking until browned all over.

9. 9

   Remove meatballs to a plate as each batch is finished.

10. 10

    Let meatballs cool slightly; cover and refrigerate until needed.

11. 11

    Sprinkle salt and pepper all over pork.

12. 12

    Place large pot over medium-high heat; when hot, add olive oil and brown until pork meat is rare. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter.

13. 13

    Let spareribs cool so you can handle them.

14. 14

    Carefully remove the bones and fatty tissue.

15. 15

    Slice the remaining chunks of meat in 3/4-inch chucks and set aside.

16. 16

    Turning heat under pot to medium, add onions, and cook 3 minutes, stirring.

17. 17

    Add garlic, and cook 2 minutes longer.

18. 18

    Add tomato paste, and stir: cook until it absorbs fat in pan.

19. 19

    Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.

20. 20

    Add canned tomatoes and tomato sauce, then 4-1/2 cups water.

21. 21

    Stir in sugar, parsley and pepperoncini.

22. 22

    Bring sauce to a gentle boil.

23. 23

    Turn heat down to a simmer, partly cover and leave sauce to simmer 2-1/2 hours or more, stirring regularly.

24. 24

    Return pork to sauce with 1 hour remaining on sauce cooking time. [Do not overcook the pork; it becomes dry and chewy.]

25. 25

    About 20 minutes before serving, add meatballs to pot. Add water to sauce as needed to get the consistency you want.

26. 26

    Prepare whatever pasta you plan to serve. Apply sauce as you prefer.

27. 27

    Graham Cracker Crust: In a bowl mix together flour, cookie crumbs and sugar.

28. 28

    Melt butter and stir into the mixture.

29. 29

    Press mixture into the bottom of a greased 8" cake pan.

30. 30

    Bake at 350F for 7 to 10 minutes until edge is a golden brown.

31. 31

    Set aside and cool completely before pouring in the cheesecake mixture.

32. 32

    Pumpkin Cheesecake Mixture: Cream the cream cheese in a mixer bowl with a paddle until light and fluffy and scrape well.

33. 33

    Add the sugar and mix until well-combined and then scrape mixture well.

34. 34

    Add the heavy cream and mix just until combined then scrape mixture well.

35. 35

    Add the eggs and mix just until combined then scrape mixture well.

36. 36

    Add the sour cream, pumpkin, vanilla, brandy and spices then mix until combined.

37. 37

    Scrape mixture well.

38. 38

    Spray the sides of the cooled cake pan with cooking spray. Pour in the cheesecake batter and place in oven in a water bath.

39. 39

    Bake at 350F for 45 minutes to 1 hour until center is firm.

40. 40

    If you're not sure about it being done, good trick is to first feel the edge of the cheesecake, then the center.

41. 41

    In a sauce pan mix sugars and cinnamon.

42. 42

    Mix in water well and place on stove until it gets bubbly.

43. 43

    Add butter and stir.

44. 44

    Take off heat and stir in nuts.

45. 45

    Place nuts on a wax paper-lined baking sheet.

46. 46

    Let cool until ready to garnish.

47. 47

    Preheat oven to 350F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.

48. 48

    To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground.

49. 49

    Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated.

50. 50

    Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

51. 51

    Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.