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FareShare Gazette -- April 2006 Recipes

FareShare Gazette -- April 2006 Recipes comes together with Boneless Chicken Thighs, Peanut Oil For Stir Frying, Black Soy Sauce, Fish Sauce, and Cut Up Chicken Skin Removed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 lb
• 1 tbsp
• 1 tsp
• 1 tbsp
• 3 lb
• 2 tbsp
• 1/2 tsp
• 1 dash
• 1/2 pkg
• 2 tbsp
• 4 oz
• 1/2 cup
• 1 cup
• 2 cup
• 1 tsp
• 2 1/4 cup
• 1 tsp
• 1/2 tsp
• 1 cup
• 3/4 lb
• 1 tbsp
• 2 cup
• 2 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 1 tsp
• 3 cup
• 8 oz
• 1/4 lb
• 1 lb
• 1 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 1/2 pound boneless chicken thighs or breast -- coarsely chopped or cut into small bite-size pieces 2 garlic cloves -- finely chopped 2 shallots -- thinly sliced (2-3) or substitute with 1/2 cup sliced onion

2. 2

   1 tablespoon peanut oil -- for stir-frying 1 fresh jalapeno or fresno peppers -- cut into large slivers or 1-2 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle.

3. 3

   [I always use Thai Birds or Dragons.]

4. 4

   Generous Dash of ground white pepper

5. 5

   Heat a wok until the surface is smoking hot.

6. 6

   Swirl in the oil to coat the wok surface.

7. 7

   Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.

8. 8

   Stir another few seconds before adding the chicken.

9. 9

   Stir-fry a minute or two or until most of the chicken has started to change color on the outside and is no longer pink.

10. 10

    Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).

11. 11

    Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

12. 12

    Then add fresh basil leaves and fish sauce to taste.

13. 13

    Stir and mix well.

14. 14

    Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.

15. 15

    Sprinkle with white pepper.

16. 16

    Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

17. 17

    Notes and Pointers: This is a good and easy stir-fried dish and one of the favorites among Thai people.

18. 18

    Heat oven to 375 F. Place chicken in ungreased rectangular baking dish, 13x9x2-inch Mix remaining ingredients except potatoes and cheese; brush over chicken.

19. 19

    Bake uncovered about 1 hour, brushing once with pan drippings, until juice of chicken is no longer pink when centers of thickest pieces are cut.

20. 20

    Prepare mashed potatoes as directed on package - except stir in cheese with seasoning mix. Serve potatoes with chicken.

21. 21

    Substitution: Peppered seasoned salt, one of the newest variety of seasoned salt, adds lots of zip to this succulent roast chicken - but you also can use regular seasoned salt.

22. 22

    Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate.

23. 23

    Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.

24. 24

    Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 degrees F. for 30-35 minutes.

25. 25

    Preheat the oven to 350 degrees F. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside.

26. 26

    In a large bowl, cream the butter with an electric mixer.

27. 27

    Add the sugar, and beat.

28. 28

    In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon and salt; mix well.

29. 29

    Add the dry ingredients, alternating with the eggs, beating well after the addition of each.

30. 30

    Add the vanilla extract and mix.

31. 31

    Add the carrots and beat on medium speed until well incorporated, about 2 minutes.

32. 32

    Fold in the nuts.

33. 33

    Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.

34. 34

    Remove from the oven and let rest in the cake pans for 10 minutes.

35. 35

    Invert onto wire racks, remove from the pans and let cool.

36. 36

    For the frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly.

37. 37

    Add the vanilla and pecans.

38. 38

    When the cake is cool, place 1 cake layer on a cake plate or stand.

39. 39

    Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer.

40. 40

    Spread the icing around the sides of the cake and let harden slightly before serving.