FareShare Gazette -- April 2005 Recipes
Make FareShare Gazette -- April 2005 Recipes at home with Olive Oil, Garlic Chopped, Red Bell Pepper Finely Chopped, Butter, and Unsalted Butter. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1/4 cup
- 2 clove
- 1/2 cup
- 2 tbsp
- 1/4 cup
- 1/3 cup
- 2 tbsp
- 1 tbsp
- 2 tsp
- 1 tsp
- 1/2 tsp
- 1/4 tsp
- 1/2 lb
- 1/4 cup
- 2 clove
- 2 tbsp
- 1/2 tsp
- 1/2 tsp
- 0.06 tsp
- 2 tbsp
- 3 tbsp
- 4 clove
- 2 tbsp
- 1/4 tsp
- 1/4 cup
- 1 1/2 lb
- 2 tbsp
- 2 tbsp
- 3 lb
- 3 tbsp
- 1 tbsp
- 6 tbsp
- 1/2 cup
- 2 tbsp
- 1 tsp
Method (preview)
- 1
Place the oil and garlic in frying pan over medium heat and saute until fragrant.
- 2
Add asparagus and bell pepper and cook 1 to 2 minutes or until tender.
- 3
Stir in shrimp, salt and pepper and saute a further 3 to 5 minutes, until shrimp are tender and no longer translucent.
- 4
Add butter, sherry and thyme and sir until butter has melted. Pour sauce over hot fettuccine and toss well
- 5
Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour until smooth.
- 6
Cook, whisking constantly, 5 minutes.
- 7
Gradually whisk in Fish Stock.
- 8
Bring mixture to a boil; reduce heat, and simmer 30 minutes.
- 9
Whisk in half- and-half and next 8 ingredients.
- 10
Cook until thoroughly heated.
- 11
Stir in chopped smoked salmon, and, if desired, sherry.
- 12
Garnish each serving, if desired.
- 13
Time: Prep: 30 minutes; Cook: 40 minutes
- 14
Saut� first 3 ingredients in hot oil in a large Dutch oven over medium-high heat until lightly browned.
- 15
Stir in 2 quarts water and remaining ingredients.
- 16
Bring to a boil; reduce heat, and simmer, stirring occasionally, 2 hours and 30 minutes.
- 17
Pour mixture through a wire-mesh strainer into a large bowl, discarding vegetables. Refrigerate up to 3 days, if desired.
- 18
Stock Yield: 1 quarts.
- 19
Prep: 15 minutes, Cook: 2 hours 30 minutes
- 20
Total Yield: "3 quarts"
- 21
In a large frying pan, saucepan or cookpot, cook the chicken, onion and garlic in oil until tender.
- 22
Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne.
- 23
Bring to a boil.
- 24
Reduce heat; cover and simmer for 120-15 minutes.
- 25
Garnish with yogurt and cilantro.
- 26
Amount Measure Ingredient -- Preparation Method
- 27
1 cup matzo ball mix (usually both bags from a box)
- 28
Add the spinach puree into the egg mixture. Whisk to incorporate.
- 29
Sprinkle in 1 cup of the matzo ball mix.
- 30
Stir it with a fork, mixing as little as possible.
- 31
Don't overwork it.
- 32
Chill the mixture in the freezer for 20 minutes.
- 33
Wet your hands in a bowl of cold water.
- 34
Form it into a ball with your fingertips, using no real pressure.
- 35
Turn the water down to a simmer.
- 36
Drop the balls into the water.
- 37
Cover the pot and simmer for 20 minutes.
- 38
Serve with some of the broth or water.
- 39
Due to the high water content of fresh spinach, the spinach matzo balls may be a little harder to roll than the other two flavors.
- 40
If this occurs, add some extra matzo ball mix or matzo meal, 1 teaspoon at a time, until the batter can be rolled into balls.
- 41
Use as little extra as possible so the matzo balls remain light and fluffy.
- 42
See the cook's note for variations.
- 43
NOTES: Cook's note: To make tri-color matzo balls, for each color use only 1/2 to 3/4 cup matzo ball mix and substitute for the spinach
- 44
Cook fettuccine according to package directions.
- 45
Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt.
- 46
Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2-3 minutes or until shrimp turn pink.
- 47
Drain the fettuccine and add to skillet and toss to coat.
- 48
Sprinkle with Parmesan cheese
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