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FareShare Gazette -- November 2008 Recipes

FareShare Gazette -- November 2008 Recipes is built on Basmati Rice Rinsed In, Water, Vegetable Oil, Garlic, and Cayenne Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Thinly slice 2 of the onions and set aside.

2. 2

   Finely chop the third onion and set aside separately.

3. 3

   Separate the cauliflower into florets and cut them in 1 1/2-inch pieces.

4. 4

   Peel the stem and cut crosswise into thin slices.

5. 5

   Rinse the rice thoroughly.

6. 6

   Place in a bowl, add the 2 cups of water, set aside until needed.

7. 7

   In a large pan over high heat, warm 3 tablespoons of the oil.

8. 8

   When hot, add the sliced onions.

9. 9

   Reduce the heat to medium-high and fry, stirring often, until the onions are caramel brown, about 12 minutes.

10. 10

    Using a slotted spoon, transfer to paper towels to drain.

11. 11

    Add the cauliflower to the pan and stir-fry, tossing and turning, until slightly streaked with brown and lightly fried, about 8 minutes.

12. 12

    Transfer to a plate and set aside.

13. 13

    Wipe the pan clean, add the remaining 2 tablespoons oil and place over medium-high heat.

14. 14

    Add the chopped onions and cook, stirring until limp and light golden, about 5 minutes.

15. 15

    Stir in the ginger, garlic, cloves, cayenne and turmeric.

16. 16

    Add the cauliflower, rice and its soaking water, green peas, coconut milk, salt and lemon juice.

17. 17

    Bring to a boil over high heat, then reduce the heat to low, cover and cook until all the liquid is absorbed and the cauliflower and rice are tender, about 18 minutes.

18. 18

    Remove pan from heat and let the rice rest, covered, for 5 minutes before serving.

19. 19

    Transfer the pilaf to a platter, sprinkle the fried onion shreds on top and serve.

20. 20

    Amount Measure Ingredient -- Preparation Method

21. 21

    1 package devil�s food cake mix -- (18.25 ounces)

22. 22

    1. Heat oven to 350F. You�ll need two 9 x 2-inch round cake pans coated with nonstick spray.

23. 23

    Cake.

24. 24

    Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended.

25. 25

    Scrape down sides of bowl; beat on medium speed 2 minutes.

26. 26

    Stir in chocolate chips.

27. 27

    Pour into prepared pans.

28. 28

    Bake 28 to 32 minutes until a wooden pick inserted in centers of cakes comes out clean.

29. 29

    Cool in pans on a wire rack 10 minutes, invert on rack, turn right side up and cool completely.

30. 30

    Place 1 cake layer on a serving plate.

31. 31

    Spread with 1 cup frosting.

32. 32

    Top with remaining cake layer.

33. 33

    Spread top and sides with remaining frosting.

34. 34

    Decorate with cut orange slices just before serving.

35. 35

    Cake can be completed up to 2 days ahead.

36. 36

    Garnish just before serving.

37. 37

    If refrigerated, remove and let come to room temperature before serving.

38. 38

    Saut� peppers and onions in butter; add flour and stir until smooth.

39. 39

    Reduce heat; add cream and egg.

40. 40

    Cook a few minutes until thick.

41. 41

    Add Worcestershire, mustard, Old Bay, mace and lemon juice; stir for a few minutes.

42. 42

    Add pimentos and crabmeat; toss lightly to prevent breaking. Place in 6 individual baking dishes. Place on a baking pan. Set aside.

43. 43

    Melt butter; combine with mayonnaise. Add bread crumbs to butter mixture.

44. 44

    Spread mixture gently on top of crab mixture in dishes; sprinkle with cheese and paprika.

45. 45

    Bake in a preheated 450 degrees F. oven for 12 to 15 minutes or just until golden brown.

46. 46

    Do not overbake.

47. 47

    Note. This dish can be prepared early in the morning and baked when ready to serve. Let it come to room temperature if cold.

48. 48

    Make a sauce in the top of a double boiler by stirring the lightly beaten egg yolks with the cream over hot water.

49. 49

    Season lightly with salt, pepper and a dash of nutmeg.

50. 50

    Stir in a quarter of the Pernod, cover and leave standing over hot water, stirring every few minutes.

51. 51

    Melt the butter in a saucepan and fry the garlic for 1 to 2 minutes.

52. 52

    Reduce the heat, add the white wine, remaining Pernod and crab meat; simmer gently for 2 minutes.

53. 53

    Remove from the heat; add the pan juices and crab slowly to the cream sauce, stirring gently.

54. 54

    Serve hot in small bowls garnished with a sprinkling of finely chopped parsley.