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FareShare Gazette -- December 2010 Recipes

FareShare Gazette -- December 2010 Recipes comes together with Olive Oil, Fire Roasted Diced Tomatoes Undrained, Pepper, Crumbled Feta Cheese, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 14 1/2 oz
• 1 dash
• 1/2 cup
• 2 tbsp
• 3 clove
• 2 can
• 1 can
• 1 tsp
• 1/2 tsp
• 4 oz
• 1/4 cup
• 1/2 cup
• 1/4 tsp
• 1/8 tsp
• 1/4 cup
• 2 1/3 cup
• 1/3 cup
• 1 tsp
• 1 tsp
• 2 tbsp
• 5 cup
• 2 tsp
• 3 cup
• 3 cup
• 2 tsp
• 2 cup
• 1 tbsp
• 5 tsp
• 24 oz
• 5 cup
• 1 1/2 cup
• 1 1/2 tsp
• 3 tbsp
• 1/2 stick
• 7 clove
• 1 can
• 1 can
• 1 can
• 1 can
• 1 can
• 1/2 cup
• 3 tbsp
• 2 tbsp
• 1 lb
• 4 slice
• 1 can
• 2 tsp
• 2 oz
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

   Meanwhile, in a large skillet, cook shrimp and garlic in oil over Medium heat until shrimp turn pink.

2. 2

   Add the tomatoes, basil and pepper.

3. 3

   Bring to a boil, cook and stir for 2-3 minutes or until heated through.

4. 4

   In a large heavy soup pot over medium heat, heat olive oil.

5. 5

   Add onion and garlic; saut� until soft but not browned.

6. 6

   Stir in cannelloni beans, tomatoes, rosemary and pepper.

7. 7

   In a small bowl, combine the hot water and the bouillon cube; stir until well combined and then pour into soup mixture.

8. 8

   Add clam juice, white wine and hot pepper sauce to taste (be careful - remember you can always add more hot pepper sauce but you can't take it out).

9. 9

   Bring soup just to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened.

10. 10

    Just before serving time, add the shrimp; simmer approximately 2 to 3 minutes or until shrimp are opaque in center (cut to test).

11. 11

    Stir in parsley.

12. 12

    Remove from heat and serve in soup bowls.

13. 13

    Cook the pasta according to package directions.

14. 14

    Add the mushrooms, broth, tomato, salt and red pepper flakes.

15. 15

    Simmer uncovered for 2 minutes.

16. 16

    Drain the pasta.

17. 17

    Add the pasta and seasonings to the skillet.

18. 18

    Toss to coat.

19. 19

    Sprinkle with Parmesan.

20. 20

    Spray a 4-quart slow cooker with cooking spray. Add the bread cubes and dried fruit. Stir.

21. 21

    In a medium bowl, whisk the evaporated milk, eggs, brown sugar, vanilla, cinnamon, ginger and nutmeg. Pour over the bread crumbs and dried fruit.

22. 22

    Cook for 5 hours on low or until the pudding no longer looks liquid.

23. 23

    Preheat the oven to 350F.

24. 24

    Spray the lining; dust with cocoa, tapping out any excess.

25. 25

    Set aside.

26. 26

    Whisk together the flour, salt and cocoa in a medium bowl; set aside.