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FareShare Gazette -- January 2010 Recipes

This FareShare Gazette -- January 2010 Recipes recipe uses Light Brown Sugar Firmly Packed, Butter Or Margarine, Cream Or Evaporated Milk, Vanilla, and Unsalted Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 2 tsp
• 2 tsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1 cup
• 1 cup
• 1 cup
• 2 tbsp
• 1/2 cup
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 2 cup
• 4 tsp
• 1/2 tsp
• 1/2 cup
• 1 tbsp
• 1 tsp
• 3/4 cup
• 3/4 cup
• 90 g
• 3 tbsp
• 1 tsp
• 3 slice
• 1/2 cup
• 2 tbsp
• 1/4 tsp
• 1/4 tsp
• 5 tbsp
• 3 lb
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 1/2 tbsp

Method (preview)

1. 1

   Combine brown sugar, butter and milk in a saucepan.

2. 2

   Place over heat, stirring until the sugar is dissolved; then boil without stirring, 3 to 5 minutes, until a small amount of mixture forms a soft ball when dropped in a cup of cold water (238F).

3. 3

   Remove from heat.

4. 4

   Beat until the mixture is cool and thickened.

5. 5

   Beat in vanilla.

6. 6

   Description: "Great on a yellow cake in a sheet pan (cake mix is fine)."

7. 7

   Heat the butter and oil in a heavy saut� pan over medium-low heat.

8. 8

   Add the chopped onion, celery and garlic; cook until softened (do not brown).

9. 9

   Add the thyme, bay leaf, 1 cup of chicken or turkey stock, sliced mushrooms, green beans and potatoes.

10. 10

    Add more stock if necessary to cover the vegetables and simmer for 10 minutes or until the potatoes are tender.

11. 11

    Mix the flour and cream together in a small bowl and add to the saut� pan; stir to mix well.

12. 12

    Bring to a boil; cook and stir until thickened.

13. 13

    Add the cooked chicken.

14. 14

    Remove the bay leaf.

15. 15

    Adjust the seasonings with sea salt and freshly ground black pepper.

16. 16

    Pour into an 8-cup casserole dish, pie plate or individual casseroles and cover with the Herbed Biscuit Crust.

17. 17

    Place the butter in a food processor; add the flour, baking powder and sea salt.

18. 18

    Add the parsley and process for several seconds to mix.

19. 19

    Transfer to a bowl.

20. 20

    Add 1/2 cup of milk all at once, stirring quickly with a fork to make a soft sticky dough (add the remaining 1/4 cup of milk if the dough is dry).

21. 21

    Turn out onto a lightly floured surface.

22. 22

    Gather into a ball and knead very lightly about 10 times.

23. 23

    Roll or pat out to a 3/4-inch thickness to fit the top of the casserole dish.

24. 24

    Place on top of the filling.

25. 25

    Mix the egg yolk and the 1 tablespoon of milk; brush on top of the biscuit mixture.

26. 26

    Bake at 400F for 20 minutes or until the topping is golden and the filling is bubbling.

27. 27

    It will be worth it.

28. 28

    The garlicky blend includes such bold flavors as ginger, allspice, Worcestershire, balsamic vinegar, chipotle sauce and chopped smoked almonds.

29. 29

    AND HIGH HEAT.

30. 30

    Stem the chilies, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside.

31. 31

    Break in half, shake out as many seeds as possible, then place in a blender jar.

32. 32

    Heat an ungreased skillet over medium low.

33. 33

    Add the sesame seeds and stir for several minutes as they brown and pop; pour in blender jar with chilies.

34. 34

    Add the pumpkin seeds to the skillet.

35. 35

    When the first on pops, stir constantly for several minutes, until all are golden and have popped up into a round shape.

36. 36

    Grind the cumin, allspice and cloves in a mortar or spice grinder, if using whole spices, then add to blender jar with oregano, salt, garlic and vinegar.

37. 37

    Blend for several minutes, until the mixture is orange-red and feels quite smooth when a drop is rubbed between your fingers.

38. 38

    Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before using.