← All recipes

FareShare Gazette -- February 2005 Recipes

FareShare Gazette -- February 2005 Recipes is built on Vegetable Oil, All Purpose Flour, Cream Style Corn, Cayenne Pepper, and Hot Pepper Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 59 oz
• 10 oz
• 1/8 tsp
• 1 dash
• 2 tbsp
• 10 3/4 oz
• 1/4 cup
• 2 tsp
• 15 oz
• 15 oz
• 1 tsp
• 1/2 cup
• 8 oz
• 8 oz
• 2 oz
• 1 cup
• 2 tbsp
• 2 tbsp
• 3 1/2 cup
• 1 cup
• 1 cup
• 8 oz
• 1 cup
• 2 cup
• 3 cup
• 2 lb
• 8 oz
• 2 can
• 3 tbsp
• 1/4 cup
• 1 1/2 cup
• 2/3 cup
• 2/3 cup
• 2 tbsp
• 3 1/2 oz
• 1 2/3 cup
• 1/2 cup
• 19 oz
• 1/2 tsp
• 10 oz
• 2 tbsp
• 4 1/2 cup
• 3/4 cup
• 6 cup
• 2 1/2 cup
• 1/2 cup
• 1 tsp
• 1 lb
• 10 cup
• 1 tsp
• 2/3 cup
• 4 clove
• 3 tsp
• 1/2 tsp
• 1 1/2 tbsp
• 1 tsp
• 2 1/2 tbsp
• 2 1/2 tbsp

Method (preview)

1. 1

   Heat oil in a heavy saucepan over medium heat.

2. 2

   Carefully add flour; cook and stir until golden brown, about 6-8 minutes.

3. 3

   Reduce heat to low.

4. 4

   Add celery, onion, green pepper, green onions and garlic; cook and stir for 5 minutes.

5. 5

   Add corn, tomatoes, bay leaf, peppers and hot pepper sauce; bring to a boil.

6. 6

   Reduce heat; cower and simmer for 30-40 minutes.

7. 7

   Stir in shrimp and parsley; heat through.

8. 8

   Remove bay leaf before serving.

9. 9

   HEAT butter in skillet. Cook chicken 10 minutes or until browned.

10. 10

    ADD soup, water, lemon juice and garlic.

11. 11

    Heat to a boil.

12. 12

    Cover and cook over low heat 5 minutes or until done.

13. 13

    Serve with pasta.

14. 14

    Serving Ideas: Tips Serve with steamed broccoli, cauliflower and carrots.

15. 15

    For dessert serve fresh peaches.

16. 16

    Heat it all up in a saucepan and serve over rice or pasta.

17. 17

    You can also add chopped peppers, water chestnuts, whatever.

18. 18

    Place the six Chai Spice tea bags in a cup with 1/2 cup boiling water. Let steep for 10 minutes.

19. 19

    In a large bowl, combine the concentrate of Chai tea, cream cheese and sweetener.

20. 20

    Blend well with an electric mixer.

21. 21

    Add egg and mix again until blended smooth.

22. 22

    Pour mix into pie crust and bake at 350 degrees F. for 40 minutes.

23. 23

    Rinse the beans in a colander under cold running water, picking them over to discard any broken beans or pebbles.

24. 24

    Place the beans in a large saucepan; cover and bring the water to a boil over high heat.

25. 25

    Boil for 1 minute, then remove from heat and let sit for 1 hour.

26. 26

    Heat the olive oil in a medium, heavy saucepan over medium heat.

27. 27

    Add the carrot, onion and garlic; saute over low heat, stirring often, for 3 to 5 minutes or until the onion is translucent.

28. 28

    Drain the beans and add them to the pan along with the bay leaf, stirring to coat.

29. 29

    Add the vinegar and stock; bring to a boil over medium heat.

30. 30

    Reduce heat to low and simmer the beans uncovered until tender, about 50 minutes to 1 hour.

31. 31

    Do not let liquid evaporate; add more stock if necessary.

32. 32

    Puree 1/2 cup of the cooked beans in a blender or food processor and stir the puree into the beans in the pot.

33. 33

    Let cool.

34. 34

    Combine the beans with the bread crumbs, red pepper, green onions and parsley; if the mixture is too loose to form patties, add more bread crumbs.

35. 35

    Season with salt and pepper; form the beans into patties. (Can be made ahead to this point.

36. 36

    Cover tightly and refrigerate until ready to fry, up to two days.)

37. 37

    Dredge the black bean cakes lightly in flour.

38. 38

    Heat the oil in a medium saute pan over medium-high heat; saute the bean cakes until golden brown and warmed through, about 3 minutes on each side.

39. 39

    Serve hot or transfer to a 300-degree F. preheated oven and keep warm until served.