← All recipes

FareShare Gazette -- May 2006 Recipes

FareShare Gazette -- May 2006 Recipes is built on Pure Vanilla Extract, Sugar, Milk, Brown Sugar, and Carrots. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 2 1/2 oz
• 11 oz
• 4 tbsp
• 1 cup
• 1 cup
• 1 tsp
• 6 oz
• 2 cup
• 1/2 cup
• 2 tsp
• 4 lb
• 1 cup
• 1 pinch
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 cup
• 1 pinch
• 2 tbsp
• 1 bunch
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   In a heavy saucepan, add milk. Add vanilla extract and crushed fennel.

2. 2

   Bring to a boil. Remove pan from heat. Cover and let steep for 30 minutes.

3. 3

   Pass milk through a sieve.

4. 4

   Add the milk and egg yolks.

5. 5

   Mix immediately and whip the mixture so that the egg yolks do not curd.

6. 6

   Add sugar and lemon zest.

7. 7

   Whisk a little more.

8. 8

   Mix cornstarch with some milk and add it to the mixture, stirring constantly. Cook slowly until bubbly. Remove immediately from the stove.

9. 9

   Pour mixture into 4 ramekin. Let them cool. Then refrigerate for 2 hours.

10. 10

    At serving time, sprinkle sugar on top of ramekin, then place ramekins under the grill for 2 minutes.

11. 11

    Recipe By:Quick Cook - Love Those Leftovers - Terry Grieco Kenny

12. 12

    Serving Size: 4 Preparation Time:0:00

13. 13

    Categories: Volume 9-05 May 2006

14. 14

    Bring 4 cups of water to a boil in a large saucepan.

15. 15

    Add cabbage, carrot, bell pepper and garlic; cover and simmer 2 minutes.

16. 16

    Crumble in noodles.

17. 17

    Cover and return to simmer; cook 3 minutes or until noodles are tender.

18. 18

    Stir in seasoning packets and remaining ingredients. Cook until heated through.

19. 19

    NOTES: Serve with crisp Chinese noodles and hot sauce on the side.

20. 20

    Dip chicken thighs in mixture, roll on all sides and let marinate for 12 hours.

21. 21

    The following day, fry chicken thighs in a heavy pan with some of the marinade mixture until golden on all sides.

22. 22

    Reserve.

23. 23

    In the same pan, cook minced onions over medium heat until translucent.

24. 24

    Add crushed garlic and tomatoes, seeded and diced.

25. 25

    Add ginger and saffron.

26. 26

    Simmer on low heat for 10 minutes.

27. 27

    Pour all ingredients into tajine; add chicken legs and lemon juice.

28. 28

    Keep dish covered and cook for another 20 minutes then add coriander, olives and lemons, cut into four pieces.

29. 29

    Simmer until the dish is hot.

30. 30

    Pour about 2 tablespoons of salt into the opening in the lemon, squeeze it shut and place in the jar.

31. 31

    When the jar is filled with lemons, cover them with water and seal the jars tightly (you may want to put a sterilized flat rock on top of the lemons in the jar to keep them from floating above the water level).

32. 32

    Place the jars in a cool dark place for 1-2 months or until the skin of the lemons becomes transparent, almost crystallized.

33. 33

    N.

34. 34

    B. from Claudia: It is best to use organic lemons.

35. 35

    If you cannot find them, use plain ordinary lemons but wash them and scrub them to remove any wax or preservatives from their skins.

36. 36

    Place the asparagus in a skillet; add water.

37. 37

    Bring to a boil.

38. 38

    Reduce the heat, cover and simmer for 3-4 minutes or until crisp tender.

39. 39

    Rinse in cold water; drain well.

40. 40

    Cover and refrigerate for at least 1 hour or until chilled.

41. 41

    To serve, drizzle asparagus with salad dressing. Sprinkle with cheese and almonds.