← सभी रेसिपी

FareShare Gazette -- February 2012 Recipes

FareShare Gazette -- February 2012 Recipes is built on Milk, Salt, Pepper, Butter Or Margarine, and Cheddar Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

सामग्री

• 1/3 cup
• 1/4 tsp
• 1/8 tsp
• 1/2 tsp
• 1 tbsp
• 1/4 tsp
• 1/2 tsp
• 1/3 cup
• 1 cup
• 1 lb
• 1/4 cup
• 8 cup
• 1/8 tsp
• 1/4 tsp
• 1/4 tsp
• 2 tbsp
• 1 tbsp
• 1/4 tsp
• 2 tbsp
• 1 lb
• 3 cup
• 1/4 cup
• 3 tbsp
• 2 tbsp

विधि (झलक)

1. 1

   In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil. Pour into buttered 10-ounce custard cup.

2. 2

   Sprinkle with cheese. Bake, uncovered at 375 F. for 35 minutes or until potatoes are tender.

3. 3

   Place two ungreased griddles or cast-iron skillets on the stove to preheat over medium heat.

4. 4

   Combine the oatmeal and salt in a bowl.

5. 5

   Stir the drippings or butter into 1/3 cup boiling water and blend well.

6. 6

   Gradually pour the liquid into the dry ingredients, stirring as you pour, just until all the oatmeal is moistened.

7. 7

   Add more boiling water as necessary.

8. 8

   Dust a work surface with oatmeal and turn out the dough.

9. 9

   Form the oatmeal mixture into two balls.

10. 10

    Flatten each with oatmeal-dusted hands and then, working quickly and lightly, roll out each one into a 6 to 8-inch round. (You want to get the rolling done before the dough cools and stiffens.)

11. 11

    Trim and patch the edges as necessary to make them even.

12. 12

    Cut each round into four wedges (farls) and transfer the quarters to the preheated griddles or skillets.

13. 13

    Cook over medium heat until the edges curl and the undersides are light brown, 3 to 5 minutes.

14. 14

    Then transfer the skillets to the preheated oven for about 1 minute to day out the top surface.

15. 15

    Alternatively, turn the farls over and cook for 30 seconds.

16. 16

    Serve immediately or store, once completely cooled, in a well-sealed in.

17. 17

    Reheat before serving.

18. 18

    Place garlic cloves in a single layer in a small baking dish.

19. 19

    Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender.

20. 20

    Meanwhile, in another baking dish, toss tomatoes with enough oil to coat.

21. 21

    Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.

22. 22

    Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic,

23. 23

    Parmesan and basil.

24. 24

    Pulse until combined.

25. 25

    While machine is running, drizzle in 1/2 cup reserved olive oil until pesto comes together.

26. 26

    Season with 1 1/2 teaspoons of salt.

27. 27

    Remove to a bowl, cover with plastic wrap and reserve.

28. 28

    Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.

29. 29

    Meanwhile, heat a saut� pan over medium-high heat.

30. 30

    Add 2 tablespoons of the reserved garlic oil.

31. 31

    Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.

32. 32

    In a large bowl add the linguine and some of the pesto.

33. 33

    Toss to coat and top with the shrimp.

34. 34

    Garnish with toasted pine nuts and serve.

35. 35

    Amount Measure Ingredient -- Preparation Method

36. 36

    To serve: -- cr�me fraiche or sour cream

37. 37

    In a large slow cooker, combine all the ingredients except for the creme fraiche.

38. 38

    Cover and cook on low for 6 to 8 hours, or until the lentils are tender.

39. 39

    Discard the bay leaf. Remove the bratwurst and cut it into slices. stir the slices into the soup. Taste for seasoning.

40. 40

    Serve the soup hot, topping each bowl with a dollop of cr�me fraiche.

41. 41

    This rich soup is a perfect example.

42. 42

    Serve it with rye bread and French Muenster cheese for a hearty dinner.