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FareShare Gazette -- August 2007 Recipes

A thai recipe for FareShare Gazette -- August 2007 Recipes, made with Olive Oil, Organic Vegetable Broth Divided, All Purpose Flour, Salt, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingrédients

• 1 tbsp
• 3 cup
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 3 tbsp
• 3 tbsp
• 1 tbsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/3 cup
• 1 tbsp
• 1 cup
• 1 cup
• 3 tbsp
• 3/4 cup
• 2 tbsp
• 3 tbsp
• 1 tbsp
• 1/4 tsp
• 1/2 cup
• 2/3 cup
• 1 tbsp
• 1/4 cup
• 1 tsp
• 2 tbsp
• 1/4 cup

Méthode (aperçu)

1. 1

   Combine oil and garlic in a large Dutch oven over low heat.

2. 2

   Cook 10 minutes or until garlic is golden and fragrant, stirring often.

3. 3

   Lightly coat Dutch oven and garlic mixture with cooking spray.

4. 4

   Increase heat to medium-high; add tempeh, and saut� 8 minutes or until brown.

5. 5

   Stir in wine; cook until liquid is almost evaporated (about 30 seconds).

6. 6

   Transfer tempeh mixture to a bowl.

7. 7

   Return pan to medium-high heat.

8. 8

   Recoat pan with cooking spray.

9. 9

   Add leek and mushrooms; saut� until vegetables begin to brown and liquid is almost evaporated (about 10 minutes).

10. 10

    Add 1 cup broth; cook 1 minute, scraping pan to loosen browned bits.

11. 11

    Combine remaining 2 cups broth and flour in a small bowl, stirring well with a whisk.

12. 12

    Add broth mixture to pan.

13. 13

    Reduce heat, and stir in tempeh mixture.

14. 14

    Cover; simmer 30 minutes.

15. 15

    Stir in thyme, salt, and pepper.

16. 16

    Remove from heat; stir in parsley.

17. 17

    1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl.

18. 18

    Arrange lettuce on a platter or individual plates.

19. 19

    Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking.

20. 20

    Stir-fry beef, in batches, until browned on the outside and still pink inside, about 1 minute per batch.

21. 21

    Spoon over the lettuce.

22. 22

    3. Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occasionally, until softened, about 1 minute.

23. 23

    Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring.

24. 24

    Remove from the heat and stir in orange and cilantro. Spoon over the lettuce and beef, sprinkle peanuts over top and serve warm.

25. 25

    Preheat oven to 375F (185C); lightly oil a 9-by 13-inch (23-by 33-cm) baking dish.

26. 26

    Evenly spread mushrooms and shallots in pan. Sprinkle with sugar, thyme, salt and pepper. Drizzle with oil, wine, and vinegar. Bake one hour.

27. 27

    Raise oven temperature to 425f (220c).

28. 28

    Stir mushroom mixture and return to oven for 15 minutes to reduce juices.

29. 29

    Serve warm on top of baked potatoes, pasta noodles or other cooked vegetables, such as baked squash.

30. 30

    Combine all ingredients except pecans in 2-quart saucepan.

31. 31

    Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 8 minutes).

32. 32

    Just before serving, stir in pecans. Serve warm or cool over ice cream or cake.

33. 33

    Microwave Directions: Combine corn syrup, sugar and butter in 2-quart casserole.

34. 34

    Microwave on HIGH 2 minutes; stir to mix well.

35. 35

    Stir 1 tablespoon hot sugar mixture into beaten egg.

36. 36

    Slowly stir egg mixture and vanilla into hot sugar mixture.

37. 37

    Microwave on HIGH, stirring every minute, until mixture comes to a full boil (3 to 4 minutes).

38. 38

    Just before serving, stir in pecans.

39. 39

    Serve warm or cool over ice cream or cake.

40. 40

    TIP: Toasting pecans enhances the nut flavor. Place pecans on baking sheet. Bake at 325�F. for 8 to 10 minutes.

41. 41

    Add sugar, water and corn syrup.

42. 42

    Cook over medium heat to 300 degrees F., stirring frequently (mixture should boil gently over entire surface).

43. 43

    Watch carefully after 280 degrees F. Remove from heat.

44. 44

    Quickly stir in the 1/2 cup coarsely chopped nuts.

45. 45

    Immediately turn into a buttered 13 x 9 x 2-inch pan.

46. 46

    Wait for 2 to 3 minutes for toffee surface to firm, then sprinkle with the chocolate chips.

47. 47

    When melted, spread them evenly over the toffee.

48. 48

    Then spread the finely chopped nuts over the chocolate.

49. 49

    Chill till chocolate is firm, break into pieces.