FareShare Gazette -- April 2010 Recipes
This FareShare Gazette -- April 2010 Recipes recipe uses Parmesan Cheese Grated, All Purpose Flour, Cayenne Pepper, Butter Cold, and Water Cold. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1 1/2 cup
- 1 cup
- 1/4 tsp
- 1/2 cup
- 1/3 cup
- 1 tbsp
- 1 cup
- 1 cup
- 1/2 tsp
- 1 lb
- 1 cup
- 1 cup
- 1 cup
- 1 1/2 tsp
- 1 tsp
- 1/4 tsp
- 1/3 cup
- 1/4 cup
- 1/4 cup
- 1/2 cup
- 2 tbsp
- 2 tbsp
- 3 tbsp
- 2 tbsp
- 1 tbsp
- 1/4 tsp
- 1/4 tsp
- 1 pkg
- 2 pkg
- 4 cup
- 2
- 1 cup
- 4 tsp
- 2 tsp
- 3 tbsp
- 2 tbsp
- 1/8 tsp
- 1 tbsp
- 2 cup
- 1/4 cup
- 1 cup
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 cup
- 10 tbsp
- 1 tbsp
Method (preview)
- 1
In a large bowl, combine the cheese, flour and cayenne; cut in butter until mixture resembles coarse crumbs.
- 2
Gradually add water, tossing with a fork just until moistened.
- 3
Shape into two 6-inch logs.
- 4
In a shallow bowl combine walnuts and parsley.
- 5
Roll each log in walnut mixture to coat edges.
- 6
Cut each log into 1/4-inch slices.
- 7
Place 1 inch apart on ungreased baking sheets.
- 8
Bake at 375 degrees F for 12-15 minutes or until bottoms are lightly browned.
- 9
Remove to cool wire racks to cool.
- 10
Enjoy them alone or top the bites with sliced cheese or your favorite spread.
- 11
Heat oil in heavy medium saucepan over medium heat.
- 12
Add garlic; saut� 1 minute.
- 13
Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes.
- 14
Stir in 1/2 cup basil and simmer 1 minute longer.
- 15
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- 16
Drain, reserving 3/4 cup pasta cooking liquid.
- 17
Return pasta to pot.
- 18
Add sauce, cheese and 1/2 cup basil and toss to coat.
- 19
Add enough reserved cooking liquid to pasta to moisten if dry.
- 20
Season with salt and pepper.
- 21
Preheat oven to 375F.
- 22
Use a nonstick muffin tin or line 12 muffin cups with paper baking cups or grease bottoms only of regular muffin tin.
- 23
In a medium bowl, combine all remaining ingredients, mixing well.
- 24
Add to dry ingredients, stirring just until dry ingredients are moistened.
- 25
Divide batter evenly among the muffin cups.
- 26
Bake for 14-18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan and serve warm.
- 27
Place ribs in a shallow roasting pan; add water. Cover and bake at 325 degrees F for 2 hours.
- 28
Meanwhile, for sauce, places peaches in a blender; cover and process until blended.
- 29
In a small saucepan, saut� onion in butter until tender.
- 30
Add garlic, saut� 1 minute longer.
- 31
Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree, heat through.
- 32
Coat grill rack with cooking spray before starting the grill. Drain ribs.
- 33
Spoon some of the sauce over ribs.
- 34
Grill, covered over medium heat for 8 - 10 minutes or until browned, turning occasionally and brushing with sauce.
- 35
At your event simply finish them off on the grill with a fruity basting sauce."
- 36
Amount Measure Ingredient -- Preparation Method 1 fudge brownie mix (13x9-inch pan)
- 37
Prepare brownie batter according to directions; stir in peanut butter chips.
- 38
Bake in greased 13x9-inch pan at 350F for 20-25 minutes or until toothpick comes out with moist crumbs (do not overbake).
- 39
Cool on wire rack; cut in 3/4-inch pieces.
- 40
In large bowl, whisk milk and pudding mixes for 2 minutes.
- 41
Let stand 2 minutes or till soft-set.
- 42
Add peanut butter and vanilla; mix well.
- 43
Fold in 1 1/2 cartons whipped topping.
- 44
Place 1/3 of brownies in a 5-quart glass bowl; top with 1/3 of remaining peanut butter cups.
- 45
Spoon 1/3 of the pudding mixture over the top.
- 46
Repeat layers twice.
- 47
Cover with remaining whipped topping; garnish with reserved peanut butter cups.
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