FareShare Gazette -- November 2004 Recipes
A home-style FareShare Gazette -- November 2004 Recipes made with Extra Virgin Olive Oil, Lemon Juice, Olive Oil, Celery Yellow Leaves Chopped, and White Bread Crumbs. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1/3 cup
- 1/2 cup
- 1/2 cup
- 1 oz
- 1/2 cup
- 1 cup
- 3 oz
- 4 oz
- 1 cup
- 1/2 cup
- 1/2 cup
- 1 cup
- 1 tsp
- 1 tbsp
- 1/4 tsp
- 3 tbsp
- 3 tbsp
- 2 cup
- 1 lb
- 1/2 cup
- 1/2 tsp
- 1/2 tsp
- 8 oz
- 2 tsp
- 2 cup
- 1/2 cup
- 1 cup
- 2 tbsp
- 1 tsp
- 2 tbsp
- 2 tbsp
- 1 tsp
- 2 1/2 cup
- 1/2 cup
- 2 tbsp
- 1/4 cup
- 1/2 tsp
- 1 tsp
- 4 lb
- 1 tsp
- 1 1/2 cup
- 1/2 cup
- 1/4 lb
Method (preview)
- 1
Cover with plastic wrap and refrigerate for 2 to 3 hours to allow the flavors to mingle.
- 2
Place the shrimp and herb mixture in a nonstick skillet and cook cover medium-high heat until the shrimp are pink and firm, about 1 minute per side.
- 3
1) Cut the vegetables into fine julienne and place in a bowl.
- 4
Toss with the lemon and oil vinaigrette until well coated and season with salt and pepper.
- 5
Reserve and keep cold.
- 6
2) Make the crabmeat salad. Combine in bowl all the ingredients and here again season appropriately. Keep on ice till the raviolis are made.
- 7
3) Make the raviolis: Slice the smoked salmon very thin, if it is already sliced, arrange the smoked salmon slices on a cutting board and place the crabmeat filling in small scoops on top of the salmon.
- 8
Cover the crab meat salad with a layer of smoked salmon and define the surroundings of the raviolis.
- 9
Press strongly with finger to make sure that the bottom slice of salmon sticks to the top one then with a sharp knife cut the raviolis.
- 10
4) Place the jicama salad in the center of the plate, the raviolis lining on the side with a dollop of sour cream on top and caviar.
- 11
Surround with basil oil and a few leaves of Mesclun greens.
- 12
Served chilled.
- 13
Amount Measure Ingredient -- Preparation Method
- 14
Roasted Red Pepper and Sweet Onion Gravy
- 15
Reynold's Wrap Release non-stick Foil
- 16
Stir together first 5 ingredients in a medium sized bowl. Set aside.
- 17
Place between two sheets of plastic wrap.
- 18
With flat side of meat mallet, flatten meat to 1/4-inch thickness.
- 19
Spread 1/4 of cream cheese mixture on skinless side of each chicken breast.
- 20
Top with 1 slice of bacon. Roll chicken breast up jelly-roll fashion, lifting skin and tucking roll under skin.
- 21
Whisk together egg and milk in a bowl.
- 22
Combine baking mix, Creole seasoning and pepper in a shallow dish.
- 23
Dip chicken rolls in egg mixture; dredge in baking mix mixture.
- 24
Pour oil to a depth of 2 inches in a large deep skillet; heat to 350 degrees F. Fry chicken rolls 10 to 12 minutes or until dark brown and done, turning chicken rolls often.
- 25
Drain on wire rack over paper towels.
- 26
Place onion slices and bell pepper halves, cut sides down, on baking sheet lined with aluminum foil; drizzle with oil, and sprinkle with salt.
- 27
Broil 5 inches from heat about 10 minutes or until bell pepper looks blistered.
- 28
Place bell pepper halves in zip-lok bag; seal and let stand 10 minutes to loosen skin.
- 29
Peel bell pepper halves and dice into 1/2-inch cubes.
- 30
Reserve diced pepper and remaining half.
- 31
Dice roasted onion, set aside.
- 32
Melt butter in a large skillet over medium high heat.
- 33
Add reserved diced raw onion, saute' 10 minutes or until onion begins to brown.
- 34
Stir in flour; cook, stirring constantly, for 5 minutes or until flour mixture is caramel colored.
- 35
Stir in chicken broth and Creole seasoning.
- 36
Reduce heat to medium, cook, stirring constantly, until thickened.
- 37
Combine gravy and reserved diced roasted peppers, diced roasted onions, basil and black pepper.
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