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FareShare Gazette -- June 2011 Recipes

FareShare Gazette -- June 2011 Recipes comes together with Raw Sugar Lightly Packed Divided, Sea Salt A Scant, Unsalted Butter Melted, Italian Bread Crumbs, and Cheese I Use Mozzarella. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Zutaten

• 1 1/2 cup
• 1 1/4 cup
• 1/2 tsp
• 10 tbsp
• 1 1/2 lb
• 1 1/2 cup
• 2/3 cup
• 2 tsp
• 10 oz
• 1/2 tsp
• 1/4 tsp
• 1 tbsp
• 3 tbsp
• 1 cup
• 1 cup
• 1/4 cup
• 1 tsp
• 2 tsp
• 1 pkg
• 3/4 cup
• 1 tbsp
• 2 1/2 cup
• 1 cup
• 1 tbsp
• 1/4 tsp

Zubereitung (Vorschau)

1. 1

   Preheat oven to 350F degrees with racks in the middle. Butter an 8x11-inch tart pan (or rough equivalent) and line with parchment paper.

2. 2

   Stir in the melted butter and mix until dough is crumbly but no longer dusty looking.

3. 3

   Press the mixture into the prepared pan (it should form a solid, cohesive base), bake for 15 minutes.

4. 4

   Remove and set aside.

5. 5

   Mix until well combined.

6. 6

   Let tart cool, and garnish by sprinkling any remaining fresh cherry halves across the top.

7. 7

   Amount Measure Ingredient -- Preparation Method 1 1/2 pounds meat [beef, ham, pork, veal, or any mix there of]

8. 8

   1/2 bell pepper [red, green, orange or mix]

9. 9

   Mix beef, crumbs, onion, pepper, cheese, seasonings. Combine in tomato sauce and egg.

10. 10

    Bake 1 hour or until browned and done through. Serve hot with or without more sauce.

11. 11

    DO NOTE: These freeze very very well!

12. 12

    Let them cool when they come out oven.

13. 13

    Wrap them on tray or pan they were in using instructions for freezer.

14. 14

    Seal ends.

15. 15

    Freeze.

16. 16

    To serve unwrap, put in 350F oven and bake about 1 1/2 hours.

17. 17

    You don't have to thaw.

18. 18

    1. Place coconut in a dry wok or frying pan set over medium-high heat.

19. 19

    'Dry-fry' it by stirring continually until it turns light golden-brown and is fragrant.

20. 20

    Immediately transfer your toasted coconut to a bowl and set aside to cool.

21. 21

    If using larger shrimp, chop them up small.

22. 22

    Place shrimp in a mixing bowl.

23. 23

    3. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1 tablespoon for garnish.

24. 24

    Now add the spring onions, garlic, galangal or ginger, chili, chili powder, sugar and fish sauce.

25. 25

    Stir or toss everything together well in the bowl.

26. 26

    6. Finally, add the toasted coconut, reserving 1 tablespoon for garnish.

27. 27

    Stir again.

28. 28

    Taste-test this mixture - you should taste a combination of spicy and salty, plus a hint of sweetness (there will also be a slight sour note later when the lime juice is added).

29. 29

    If you'd like it saltier, add a little more fish sauce.

30. 30

    If too sour for your taste, add a little more sugar.

31. 31

    If you're prefer more coconut flavor, add 1 more tablespoon coconut milk (don't add too much though, or it will soak through the lettuce leaves - you want a sandwich-spread like consistency).

32. 32

    To assemble the appetizer, chop off the tops of 10-12 romaine lettuce leaves (3 to 4 inch pieces) and set on a platter.

33. 33

    Scoop 1 heaping tablespoon of the shrimp mixture onto each leaf.

34. 34

    Now top each one with a sprinkling of the reserved ground peanuts and toasted coconut.

35. 35

    Add a final sprinkling of fresh coriander, and serve with the lime wedges (set these in a small pile in the middle of the platter).

36. 36

    When ready to eat, squeeze some lime over the shrimp mixture, then wrap up and enjoy a bite-size explosion of Thai flavors!

37. 37

    Bring sugar and water to boil in small saucepan, stirring to dissolve sugar.

38. 38

    Cool slightly.

39. 39

    Mix 1/4 cup of the syrup and remaining ingredients in small bowl.

40. 40

    OR 1/4 to 1/2 teaspoon dried crushed chili or cayenne pepper 1 lime cut into wedges - to serve Step 1: Place dried coconut into a frying pan to toast it.

41. 41

    Turn on the heat to medium-high and stir the coconut continuously, "dry frying" until it turns golden (1-2 minutes).

42. 42

    Place toasted coconut in a mixing bowl.

43. 43

    Step 2: If using dried shrimp, place it in a food processor and process into powder-like bits.

44. 44

    Add the powdered shrimp to the coconut in the mixing bowl.