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FareShare Gazette -- November 2005 Recipes

A home-style FareShare Gazette -- November 2005 Recipes made with Sugar, Water, Whole Milk, Whole Black Peppercorns, and Cinnamon Chips. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tsp
• 4 cup
• 4 cup
• 1/2 tsp
• 1/2 tsp
• 8 oz
• 1/4 cup
• 2 tsp
• 1/3 cup
• 1 tbsp
• 1/4 tsp
• 1/8 tsp
• 2 lb
• 3 tbsp
• 2 tsp
• 1/4 cup
• 2 tsp
• 1 tsp
• 4 tsp

Method (preview)

1. 1

   Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses and serve.

2. 2

   Feel free to try salt and cardamom seeds.

3. 3

   The lassi can be kept refrigerated for up to 24 hours.

4. 4

   Bring the water and milk to a boil in a saucepot.

5. 5

   Add the remaining ingredients, except honey turn the heat down to a simmer, cover and steep for 10 to 15 minutes.

6. 6

   Remove from heat and strain*.

7. 7

   Add honey and mix well.

8. 8

   Store in refrigerator. Can be served hot or cold.

9. 9

   In a pie pan whisk together syrup, soy sauce and Adobo sauce.

10. 10

    Add salmon, turning to coat and let marinate for at least 30 minutes (but not more than one hour).

11. 11

    Drain marinade into a saucepan.

12. 12

    Heat a large skillet over medium heat (cast iron works best when sprayed with oil).

13. 13

    Add salmon fillets, cooking until charred (about 3 to 5 minutes per side).

14. 14

    While fish is cooking, boil marinade until reduced to 1/4 cup (4 to 5 minutes) to make glaze.

15. 15

    Pour glaze over salmon and serve.

16. 16

    Place the cabbage and water in a Dutch oven or large, deep skillet.

17. 17

    Cook over Medium-High heat, stirring occasionally, until the cabbage is somewhat softened and the water has evaporated, 12 to 13 minutes.

18. 18

    Reduce the heat to Low, stir in the half-and-half, butter and dill.

19. 19

    Cover, and cook until the cabbage is tender, about 15 minutes, stirring occasionally.

20. 20

    Season with the salt, pepper and nutmeg.

21. 21

    To reheat, place in a skillet and add 1 to 2 tablespoons water.

22. 22

    Cover and cook over Low heat, stirring occasionally, until heated through, 3 to 4 minutes.

23. 23

    Place the chicken pieces in a bowl and rub them with the lemon juice and 1 teaspoon of the salt.

24. 24

    In a small bowl, combine the yogurt, sour cream, cilantro, ginger, garlic, garam masala, cayenne pepper, ajowan and the remaining 1 teaspoon salt.

25. 25

    Pour over the chicken and stir well to coat thoroughly.

26. 26

    Carefully fold in 2 tablespoons of the oil.

27. 27

    Cover and marinate for 1 hour at room temperature or overnight, in the refrigerator.

28. 28

    Preheat the broiler or grill to maximum temperature and place the broiler pan 5 inches from the heat.

29. 29

    Or, preheat the oven to 500 degrees F.

30. 30

    Brush with some of the remaining oil and broil or roast, turning and brushing occasionally with any remaining marinade, until the chicken is opaque throughout and firm to the touch, 7 - 9 minutes.

31. 31

    Toward the end of the cooking time, and again just before serving, brush the kabobs with some of the remaining oil to give them extra gloss.

32. 32

    Transfer to a warmed platter and serve immediately.