FareShare Gazette -- February 2006 Recipes
A home-style FareShare Gazette -- February 2006 Recipes made with Kosher Salt, Jalapeno Pepper Sauce, Potatoes, Water, and Onion. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 1 pinch
- 1 tsp
- 6 cup
- 5 cup
- 2 cup
- 1/2 cup
- 1/2 cup
- 1/4 cup
- 4 tsp
- 2 tsp
- 1/4 tsp
- 12 oz
- 1 1/2 cup
- 1 1/2 cup
- 2 tbsp
- 3/4 cup
- 1/2 cup
- 3/4 lb
- 1/2 cup
- 1/2 cup
- 3 tbsp
- 1 1/4 cup
- 2 cup
- 1/4 cup
- 1/2 tsp
- 4 scoop
Method (preview)
- 1
Toss all the ingredients lightly together and serve with buttered toasted
- 2
Italian bread.
- 3
In a large slow cooker, combine the first nine ingredients.
- 4
Cover and cook on high for 7 to 8 hours or until the vegetables are tender.
- 5
Add milk and parsley; mix well.
- 6
Cover and cook 30 to 60 minutes longer or until heated through.
- 7
Garnish with chives if desired.
- 8
In a large saucepan, cook celery, onion and garlic in oil over Medium heat until tender.
- 9
Add mushrooms, artichoke hearts and sun-dried tomatoes; cook for 3-4 minutes.
- 10
Add shrimp and crawfish.
- 11
Stir in basil, oregano and Creole seasoning; cook over High heat for 3 minutes.
- 12
Add green onions; cook over
- 13
Medium heat for 2 to 3 minutes.
- 14
Place bread halves; cut side up, on baking sheet.
- 15
Spoon shrimp mixture onto each bread half.
- 16
Sprinkle with cheese. broil until cheese melts.
- 17
Cut each half into 4 pieces.
- 18
Place the chocolate chips, sugar and water in a heavy saucepan and slowly bring to a boil.
- 19
Boil, stirring constantly, for 2 minutes.
- 20
Stir in the milk, cream and vanilla.
- 21
Heat through (do not boil).
- 22
Beat with a wire whisk until frothy, then pour into four warmed mugs.
- 23
Carefully place a scoop of vanilla ice cream on top of each mug.
- 24
Sprinkle with cinnamon and serve immediately.
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