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FareShare Gazette -- February 2006 Recipes

A home-style FareShare Gazette -- February 2006 Recipes made with Truffle Oil, Double Cream Or Whipping Cream, Butter Softened, Granulated Sugar, and Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1/3 cup
• 1/2 cup
• 1 cup
• 3 tbsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 3/4 tsp
• 1 cup
• 1 1/2 lb
• 1/2 cup
• 28 oz
• 1 cup
• 1 tsp
• 1 pinch
• 1 cup
• 2 cup
• 1 tsp
• 2 cup
• 1 cup
• 5 tbsp
• 1 tsp
• 1 tsp
• 1 lb
• 1 clove
• 3/4 cup
• 1 can
• 2 cup
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1 dash
• 2 tbsp
• 1/3 cup

Method (preview)

1. 1

   Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 minutes until excess moisture is driven off.

2. 2

   Combine all of the ingredients in a food processor and puree to a smooth consistency.

3. 3

   Pour the mixture into 6 well-oiled individual ramekins and put them into a flan dish with 2 cm (almost 1 inch) of water and cook bain-marie style for 25 minutes at 180c/350f/Gas 4.

4. 4

   Cool and turn out onto a medium size plate.

5. 5

   Preheat oven to 350F. Grease and flour (1) 9x5-inch or (2) 7 1/2x3 1/2-inch loaf pans.

6. 6

   Alternately add dry ingredients and banana mixture to creamed butter mixture, stirring after each addition with rubber spatula until dry ingredients are blended.

7. 7

   Stir in chocolate chips and pecans.

8. 8

   In 3 1/2- to 4-quart slow cooker, mix all ingredients, except vegetables.

9. 9

   Cover; cook on Low heat setting for 8 to 10 hours.

10. 10

    Add vegetables. Increase heat to High. Cover; cook 20 to 30 minutes more until vegetables are crisp-tender.

11. 11

    In a small saucepan, combine raisins with water and bring to a boil; lower heat and simmer, uncovered, for 5 minutes.

12. 12

    Set aside to cool.

13. 13

    When cool, reserve 5 tablespoons raisin water, then drain raisins in colander.

14. 14

    In large mixing bowl, cream shortening and sugar.

15. 15

    Add eggs and raisin water and mix well.

16. 16

    Blend dry ingredients into creamed mixture.

17. 17

    Add nuts, if using.

18. 18

    Add raisins and combine well.

19. 19

    Drop by heaping teaspoonfuls, 2 inches apart, onto greased baking sheets.

20. 20

    Bake for 10-15 minutes, or until golden brown and firm on top when touched with your finger. Cool on wire racks.

21. 21

    Put all of the ingredients into a food processor and blend until it has the consistency of a pate or spread.

22. 22

    Chill and serve with vegan crackers or veggies.

23. 23

    Brown beef, onion and garlic.

24. 24

    Drain all fat.

25. 25

    Add barley, tomatoes, juice and beef broth.

26. 26

    Cook for about 20 minutes.

27. 27

    Add remaining ingredients and more water as necessary.