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FareShare Gazette -- December 2010 Recipes

A home-style FareShare Gazette -- December 2010 Recipes made with Green Onion, Cider Vinegar, Salt, Pepper, and Poached Chicken Breast. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 2 cup
• 1/2 cup
• 3 tbsp
• 4 lb
• 10 clove
• 1 tsp
• 1/2 tsp
• 4 can
• 2 cup
• 4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1/2 tbsp
• 1 tbsp
• 1 1/2 cup
• 1 cup
• 1 tsp
• 3 1/2 cup
• 1/4 tsp
• 1 cup
• 16 oz
• 3 tbsp
• 1/3 cup
• 1/3 cup
• 1/3 cup
• 1/2 cup
• 2 tsp
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1/2 cup
• 2 tsp
• 1/2 tsp
• 1 cup
• 1/3 cup

Method (preview)

1. 1

   Blend the yogurt, mayonnaise, tarragon, onion, vinegar, salt and pepper until well combined.

2. 2

   Add the chicken, apple, grapes and celery; toss to coat evenly. Adjust seasonings to taste.

3. 3

   Spoon the salad over the mixed greens. Sprinkle with the walnuts and serve.

4. 4

   In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat.

5. 5

   Season the chicken with the Creole Seasoning on all sides.

6. 6

   Add the chicken pieces to the hot pan, in batches if necessary; saut� until browned on all sides, 6 to 8 minutes.

7. 7

   Transfer chicken pieces to a large bowl and set aside.

8. 8

   Add the sausage to the drippings in the pan, reduce the heat to medium high; saut�, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes.

9. 9

   Remove the sausage with a slotted spoon and transfer to the bowl with the chicken.

10. 10

    Add the onions, celery, bell pepper, chopped scallion bottoms and garlic; saut� over medium heat until vegetables are tender, about 5 minutes.

11. 11

    Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons

12. 12

    Creole Seasoning, tomato paste, canned chilies, thyme, bay leaf, salt, pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix.

13. 13

    Cover pan, reduce heat to low and cook for 45 minutes or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.

14. 14

    Increase the heat to high and add the rice and chopped green onion tops.

15. 15

    Stir well and bring to a boil.

16. 16

    Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.

17. 17

    Season the shrimp with Creole Seasoning.

18. 18

    Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary.

19. 19

    Remove the bay leaves and gently stir in the seasoned shrimp and parsley.

20. 20

    Let stand for 15 minutes, covered, before serving.

21. 21

    In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt.

22. 22

    Store in an airtight container.

23. 23

    In a large bowl beat butter and sugar with electric mixer on Medium speed until combined.

24. 24

    Beat in orange rind, vanilla and orange extracts.

25. 25

    On low speed beat in flour and salt.

26. 26

    Stir in pecans and chocolate chips.

27. 27

    On lightly floured surface roll unwrapped dough to about 1/4 inch thick.

28. 28

    Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes).

29. 29

    On ungreased cookie sheet place cookies about 1/2 inch apart.

30. 30

    Repeat with second disc.

31. 31

    Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.

32. 32

    Amount Measure Ingredient -- Preparation Method

33. 33

    1 package dry ranch dressing mix Assorted fresh veggies, enough to cover Spread crescent roll dough in one lightly greased baking sheet.

34. 34

    Press seams together.

35. 35

    Bake 15 minutes at 350F.

36. 36

    Mix together cream cheese, mayonnaise and ranch dressing mix; spread over cooled crust. Place raw vegetables on top. Chill.