FareShare Gazette -- April 2007 Recipes
This FareShare Gazette -- April 2007 Recipes recipe uses Brown Sugar, Margarine Or Butter Softened, Low Fat Buttermilk, Vanilla Extract, and Whole Wheat Flour. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 2/3 cup
- 2 tbsp
- 3/4 cup
- 1 tsp
- 3/4 cup
- 2 tsp
- 1 tsp
- 1/4 tsp
- 1/4 tsp
- 1 cup
- 1/4 cup
- 1 tsp
- 1/4 tsp
- 5 tsp
- 1 cup
- 1/3 cup
- 2 tbsp
- 1 lb
- 1 tbsp
- 1/2 cup
- 1/4 cup
- 1/4 tsp
- 1/4 tsp
- 1 tbsp
- 1 tsp
- 1/2 tsp
- 1/4 tsp
- 1 1/4 cup
- 2 tsp
- 1/2 tsp
- 1 pinch
- 2/3 cup
- 3 tbsp
- 2 tbsp
- 1/4 cup
- 1/4 cup
- 3 cup
- 1/4 cup
- 2 tsp
- 1/2 tsp
- 1/2 cup
- 6 cup
- 1 1/2 tsp
- 3 tbsp
- 1 3/4 cup
- 1/4 tsp
- 1 pkg
- 2 1/2 cup
Method (preview)
- 1
Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add buttermilk, vanilla, and egg whites; beat well.
- 2
Combine flour and next 5 ingredients (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins.
- 3
Pour batter into an 11 x 7-inch baking dish coated with cooking spray.
- 4
Bake at 350� for 33 minutes or until a wooden pick inserted in center comes out almost clean.
- 5
Cool in pan on a wire rack.
- 6
Place flour in a shallow dish.
- 7
Sprinkle chicken with salt and pepper.
- 8
Dredge the chicken in the flour (reserve excess flour).
- 9
Heat 3 teaspoons oil in a large skillet over medium-high heat.
- 10
Cook the chicken until golden on the first side, 2 to 4 minutes.
- 11
Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more.
- 12
Transfer to a plate.
- 13
Add the remaining 2 teaspoons oil to the pan and heat over medium heat.
- 14
Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes.
- 15
Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes.
- 16
Sprinkle with 5 teaspoons of the reserved flour; stir to coat.
- 17
Add wine and broth; bring to a boil, stirring constantly.
- 18
Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes.
- 19
Stir in parsley.
- 20
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes.
- 21
Serve the chicken with the sauce on top.
- 22
Serve with brown basmati rice or mashed sweet potatoes and Chard with Shallots, Pancetta & Walnuts.
- 23
Amount Measure Ingredient -- Preparation Method
- 24
[equal to 2 teaspoons sugar]
- 25
1 pound cooked London broil -- trimmed of all visible fat and cut into thin 1 medium red bell pepper -- cut into 1 thin slivers 2 scallions -- sliced
- 26
In small bowl, whisk soy sauce, oil, sherry, sugar substitute, ginger and garlic.
- 27
Add beef and toss to coat.
- 28
Cover and refrigerate (up to 1 day) until ready to use.
- 29
Drain beef and reserve marinade. Place beef onto serving plate and toss with pepper and scallions. Serve with reserved marinade on the side.
- 30
Recipe By: 8 Mix and Match Pan Sauces by Sara Quessenberry
- 31
Serving Size: 4 Preparation Time:0:00
- 32
Categories: Volume 10-04 Apr 2007
- 33
Melt the butter in a large skillet or saucepan over medium-high heat.
- 34
Add the apple and cook until slightly softened, about 2 minutes.
- 35
Add the cider or juice, broth, raisins, salt, and pepper.
- 36
Bring to a gentle simmer.
- 37
Cook until the apple has softened, about 3 minutes.
- 38
Pour or spoon the sauce over cooked meat.
- 39
October 2006. Formatted by Chupa Babi in MC: 11.11.06
- 40
Cook collard greens in boiling water to cover in a Dutch oven 30 minutes; drain.
- 41
Saute garlic and green onions in hot oil in a Dutch oven over medium-heat until tender; add collards, apple and remaining ingredients.
- 42
Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 15 minutes or until apple is tender.
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