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FareShare Gazette -- February 2006 Recipes

Make FareShare Gazette -- February 2006 Recipes at home with Lime Juice, Olive Oil Divided, Soy Sauce Divided, Salt, and Cayenne Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 3 tbsp
• 3 tsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1 lb
• 2 tbsp
• 1/2 tsp
• 1 dash
• 1 dash
• 1/2 cup
• 1 cup
• 4 tsp
• 1 1/2 tsp
• 2 tsp
• 12 oz
• 3/4 cup
• 1/2 cup
• 1 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 dash
• 40 g
• 1 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 cup
• 3 tbsp
• 1 cup
• 4 tbsp
• 1 tsp
• 1/2 cup
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 1/4 tsp
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   Combine lime juice, 2 tablespoons oil, garlic, 2 teaspoons soy sauce, salt, liquid smoke, cayenne pepper and black pepper in a sealable plastic container; add chicken/steak to container, cover and refrigerate for at least 2 hours or overnight (preferred).

2. 2

   Combine water, 1 teaspoon soy sauce, lime juice, a dash of salt and pepper; set aside.

3. 3

   Grill meat over a medium-high flame for 4-5 minutes per side or until cooked through.

4. 4

   Cut meat into thin strips; set aside and keep warm.

5. 5

   In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.

6. 6

   Notes: Serve with warm tortillas, pico de gallo, cheese, sour cream and guacamole.

7. 7

   You can steam the peppers and onions rather than saut� them, as it cooks them evenly and retains their color perfectly.

8. 8

   In a very large skillet, melt butter and saute onion, scallion, celery and garlic.

9. 9

   Cook for approximately 6 minutes.

10. 10

    Increase heat to high and add mushrooms.

11. 11

    Cook mixture, stirring occasionally, until liquid is evaporated.

12. 12

    Add wine and cook on high until evaporated. Add walnuts, herbs, salt and pepper. Stir in cream cheese. Remove from heat and cool.

13. 13

    Puree mixture in processor until smooth.

14. 14

    Add bread crumbs and eggs.

15. 15

    Puree until smooth.

16. 16

    Pour the mixture into a greased 9- x 5- x 2 1/2-inch glass loaf pan.

17. 17

    Wrap the pan in waxed paper, then in foil.

18. 18

    Bake at 350F. for 1 1/2 hours. Let cool; chill, wrapped, overnight.

19. 19

    In large skillet, combine broth and mushrooms. Simmer until mushrooms collapse and give up their liquid and broth evaporates.

20. 20

    Remove mushrooms to blender or food processor. Add remaining ingredients and process until smooth. Serve warm or chilled.

21. 21

    Heat the oil in a heavy skillet over medium heat.

22. 22

    Add the onion and garlic, and saut� until onion begins to soften (be careful not to burn the garlic).

23. 23

    Stir in the mushrooms, lower heat, and cook for about five minutes, stirring occasionally.

24. 24

    Add all seasonings and stir to blend.

25. 25

    Reduce heat and simmer for about ten more minutes.

26. 26

    Remove from heat and adjust seasonings if necessary.

27. 27

    Allow to cool a bit, then puree in a food processor or blender.

28. 28

    Chill in a covered container until ready to serve. (Also freezes well.)

29. 29

    Break the chocolate into pieces, add a little water and hot milk and heat gently.

30. 30

    Cover the pan; let the chocolate soften; remove from the heat and whip into a smooth paste.

31. 31

    Add 2 or 3 tablespoons boiling water or milk to dilute the paste, then the rest of the liquid, stirring all the time.

32. 32

    The chocolate or cocoa must never be allowed to boil.