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FareShare Gazette -- March 2010 Recipes

FareShare Gazette -- March 2010 Recipes comes together with Boiling Water, Lemon Juice, Shortening Extra Virgin Olive Oil, Jalapeno Pepper, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredienti

• 2 cup
• 1/3 cup
• 1/3 cup
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 3 tbsp
• 1 tbsp
• 16 oz
• 14 1/2 oz
• 1/2 tsp
• 1 dash
• 2 tbsp
• 3/4 cup
• 1/4 cup
• 1 cup
• 2 stick
• 2 cup
• 2 cup
• 1 tbsp
• 1 tsp

Preparazione (anteprima)

1. 1

   Place bulgur in a small bowl; stir in boiling water.

2. 2

   Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain well.

3. 3

   Place in a large bowl.

4. 4

   Add the tomatoes, cucumbers, parsley, mint and onions.

5. 5

   In a small bowl, whisk the lemon juice, oil, jalapeno, garlic, salt, allspice and pepper.

6. 6

   Pour over bulgur mixture and toss to coat.

7. 7

   Cover and refrigerate for at least 2 hours. Serve over lettuce leaves.

8. 8

   Heat oil in nonstick skillet.

9. 9

   Saut� chicken until browned and cooked through, about 10 minutes.

10. 10

    Stir in reserved sauce.

11. 11

    Cook stirring about 3 minutes until chicken is glazed.

12. 12

    Bring a large pot of water to a boil. Add the tortellini and cook until tender, about 10 minutes.

13. 13

    While the pasta is cooking, combine the tomatoes, spinach, salt and pepper in a large saucepan over medium heat.

14. 14

    Cook and stir until the mixture begins to bubble.

15. 15

    In a medium bowl, whisk together the flour, milk and half/half.

16. 16

    Stir this mixture into the saucepan along with the Parmesan cheese.

17. 17

    Heat through, then reduce heat to low and simmer until thick, about 2 minutes.

18. 18

    Drain the tortellini but do not rinse. Pour sauce over pasta. Stir to coat and serve with extra Parmesan cheese.

19. 19

    Prepare fruit as appropriate. Put prepared fruit into 13x9-inch baking dish. Combine sugar and cornstarch. Sprinkle over fruit.

20. 20

    Mix butter and sugar.

21. 21

    Stir in egg; gradually add flour and mix well.

22. 22

    Drop spoonfuls on top of fruit.

23. 23

    The topping will spread out as it cooks.

24. 24

    Bake at 325 degrees until light brown and the topping doesn't shake - usually 1 1/2 to 2 hours.

25. 25

    Test the same as you would a cake.

26. 26

    Straw should come out clean.

27. 27

    When halved this recipe works well in a 8x8-inch baking dish.

28. 28

    It will take 45 to 50 minutes to bake.

29. 29

    Test at 1 hour and 45 minutes.