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FareShare Gazette -- October 2004 Recipes

Make FareShare Gazette -- October 2004 Recipes at home with Sugar, Oil, Milk, Flour, and Baking Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 tbsp
• 8 tbsp
• 8 tbsp
• 6 tbsp
• 2 tsp
• 21 tbsp
• 2 1/2 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1 1/2 tbsp
• 3 tbsp
• 1/3 cup
• 1 clove
• 2
• 1/2 tsp
• 10 drop
• 1 tbsp
• 1/2 cup
• 4 clove
• 2 tsp
• 2 tbsp
• 1/4 tsp
• 1/4 lb
• 2 tsp
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1 1/2 cup
• 1/2 cup
• 1 pinch
• 1 tsp
• 2 tsp
• 1 tsp
• 1/4 cup
• 1 cup
• 3/4 cup
• 2 tbsp
• 2 cup
• 1 cup
• 3/4 cup
• 1 tsp
• 1 tsp
• 1 cup
• 3/4 cup
• 1/2 cup
• 2 tsp
• 1/4 cup

Method (preview)

1. 1

   Base - beat egg yolks with the sugar until they become thick and creamy.

2. 2

   Marie). Then pour the filling over the base. Allow to cool then put sampita in the fridge.

3. 3

   Once it is in the pan, the seafood will take about 5 minutes to cook. Be careful not to overcook seafood.

4. 4

   Heat butter and oil in saute pan on medium high.

5. 5

   When the butter sizzles (don't let it get to the point of smoking) add the garlic and crushed pepper, moving the pan continuously.

6. 6

   Immediately add the seafood and saute, moving continuously, until the seafood is almost cooked.

7. 7

   For saut�ed Shrimp or Scallops: Add 1 teaspoon grated fresh ginger at Step 2, eliminating the fresh herb.

8. 8

   Substitute 1 tablespoon fresh lime juice for lemon juice.

9. 9

   In medium skillet, heat oil.

10. 10

    Add clams, onion, carrot and garlic and cook until onion is tender.

11. 11

    Stir in tomatoes and paste, bay leaf, salt and Tabasco sauce.

12. 12

    Simmer for 20 minutes.

13. 13

    Stir occasionally.

14. 14

    Add frozen cooked shrimp, thawed, drained and cut up and 1 T. of basil.

15. 15

    Simmer for 5 minutes.

16. 16

    Keep warm.

17. 17

    Toss drained, cooked macaroni with oil and basil.

18. 18

    Place shrimp mixture on dishes.

19. 19

    Mound macaroni evenly on shrimp. Top with fresh grated Parmesan cheese.

20. 20

    Heat the remaining oil in a deep pan and saute the onions over a medium heat for five minutes stirring occasionally.

21. 21

    Once they begin to turn brown add the garlic and ginger and turn the heat up.

22. 22

    Stir continuously for two minutes then add the lime juice tamarind paste and fish sauce.

23. 23

    Cook over a fierce flame until the liquid has reduced by half and stir in the herbs.

24. 24

    Heat a griddle iron skillet or heavy pan until smoking and cook the fish for only 45 seconds on each side (it should remain rare and moist inside) before turning out on to plates and spooning relish on top.

25. 25

    Mix next 4 ingredients in double boiler. Cook until melted, stirring constantly. Mix with popcorn and stir until coated.