FareShare Gazette -- April 2007 Recipes
FareShare Gazette -- April 2007 Recipes is built on All Purpose Flour, Baking Powder, Salt, Ground Cinnamon, and Caster Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 75 g
- 1 1/2 tsp
- 1 pinch
- 1/2 tsp
- 1 tbsp
- 1/2 tsp
- 1 tbsp
- 1/3 cup
- 1/3 cup
- 2 tbsp
- 1/2 tsp
- 1/4 tsp
- 4 slice
- 1/4 cup
- 1 tsp
- 1 tbsp
- 1/4 cup
- 1/3 cup
- 3 tbsp
- 15 1/2 oz
- 3 lb
- 1/2 cup
- 1 lb
- 1/2 bunch
- 2 cup
- 1 cup
- 1 tsp
- 2 cup
- 1 tbsp
- 1 cup
- 2 cup
- 1 tsp
- 1/2 cup
- 1/3 lb
- 1/2 cup
- 4 tbsp
- 2 tbsp
- 1/4 cup
- 1/4 cup
- 1 tbsp
- 1 1/2 cup
- 1/2 cup
- 2 tbsp
- 1 tbsp
- 2 tbsp
- 2 cup
- 1 tsp
- 1/2 tsp
- 1 tbsp
- 5 tbsp
- 2 tbsp
Method (preview)
- 1
Amount Measure Ingredient -- Preparation Method
- 2
[very fine granulated sugar aka berry sugar]
- 3
Vegetable or corn oil for frying
- 4
Powdered sugar to serve Put the ricotta and eggs into a bowl and beat until smooth.
- 5
Add the flour, baking powder, salt, cinnamon, sugar and vanilla.
- 6
Beat until you have a smooth batter.
- 7
Pour about 2cm (1 inch) of oil into a wide pan and heat until a tiny blob of batter sizzles when dropped into it.
- 8
Drop rounded teaspoons of the batter into the hot oil, about 5 or 6 at a time.
- 9
Don't make them bigger as they will puff up on cooking.
- 10
As they turn golden brown flip them over and fry for a minute or so on the other side.
- 11
Remove and place on some paper towelling to remove the excess oil.
- 12
To serve, pile on a plate in a rough and tumble pyramid shape; push the powdered sugar through a sieve evenly but thickly over them.
- 13
Serve immediately.
- 14
Recipe By: 8 Mix and Match Pan Sauces by Sara Quessenberry
- 15
Serving Size: 4 Preparation Time:0:00
- 16
Categories: Volume 10-04 Apr 2007
- 17
Heat the oil in a large skillet or saucepan over medium-low heat.
- 18
Add the shallots and cook until softened, about 5 minutes.
- 19
Add the broth and vinegar.
- 20
Increase heat to medium, bring to a simmer and cook for 2 minutes.
- 21
Remove from heat. Add the butter to the skillet and swirl until melted.
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Season with the salt and pepper. Pour or spoon the sauce over cooked meat.
- 23
October 2006. Formatted by Chupa Babi in MC: 11.11.06
- 24
Amount Measure Ingredient -- Preparation Method
- 25
Oil to fry
- 26
In a blender place banana, flour, sugar and vanilla.
- 27
Blend smooth and via feed tube add enough milk to make a batter consistency.
- 28
Fry in hot oil or butter, turning once to brown each side nicely.
- 29
Whisk the barbecue sauce, vinegar and molasses in a large bowl.
- 30
Add beans, tomatoes and scallions; toss to coat.
- 31
Season with pepper and hot sauce.
- 32
If not serving immediately, cover and refrigerate for up to 2 days.
- 33
Serve at room temperature.
- 34
NOTES: Perfect for picnics or with anything grilled, this fast salad has all the flavor of baked barbecued beans, without the hassle or the heat.
- 35
Amount Measure Ingredient -- Preparation Method
- 36
Seasoning for meat: salt, pepper, paprika or seasonings of choice
- 37
[add at end of cooking time]
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Optional: splash of vermouth to taste
- 39
Cube or coarse dice vegetables.
- 40
In a large pot heat a few tablespoons of olive oil; cook and stir vegetables over high heat for a few minutes to release flavors.
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Dredge meat in seasoned flour and add to pot and sear meat.
- 42
Add water, along with bullion powder to taste or use beef stock.
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Add dried mushrooms and rosemary.
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Bring to a boil and cover and simmer low heat about an hour or two or until vegetables and beef are tender.
- 45
Add peas and parsley and cook several minutes longer.
- 46
Correct seasonings and add vermouth.
- 47
Serve in individual crockery bowls for a nice presentation. Leftovers reheat well.
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