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FareShare Gazette -- October 2007 Recipes

FareShare Gazette -- October 2007 Recipes is built on Black Pepper, Extra Virgin Olive Oil, Salt Free Seasoning, Rice Vinegar, and Fish Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/8 tsp
• 1/4 cup
• 1/4 tsp
• 2 tbsp
• 3/4 tsp
• 1 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 4 oz
• 1/2 cup
• 1 tsp
• 1 dash
• 1 dash
• 2 1/2 lb
• 1 cup
• 2 cup
• 8 oz
• 1 cup
• 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 6 cup
• 2 lb
• 2 cup
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1/4 cup
• 6 cup
• 1/2 cup
• 30 oz
• 14 oz
• 1 tsp
• 1 tsp
• 2 tbsp
• 2 tbsp
• 10 cup
• 2 tbsp
• 1/2 tsp
• 1 tsp
• 1/4 tsp
• 1 tbsp
• 1 bunch
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 1/2 cup
• 1 cup
• 1 dash
• 1 cup
• 1 tsp

Method (preview)

1. 1

   When corn is drained, use a pastry brush or the back of a spoon and spread pesto over the corn. Serve hot.

2. 2

   1. Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

3. 3

   Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine.

4. 4

   Spread 2 teaspoons of this sauce on the bottom half of each baguette.

5. 5

   Add shrimp to the remaining sauce; toss to coat.

6. 6

   Using a slotted spoon, divide carrot among the baguettes (discard vinegar).

7. 7

   Top with shrimp, cucumber and scallions.

8. 8

   Cut each baguette into two 6-inch sandwiches.

9. 9

   Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.

10. 10

    Cook fettuccine according to package directions, adding lemon-pepper to the cooking water.

11. 11

    Meanwhile, toss shrimp with lemon juice.

12. 12

    In a large skillet, saut� shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.

13. 13

    In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce.

14. 14

    Cook and stir over low heat until smooth and heated through.

15. 15

    Stir in capers.

16. 16

    Drain fettuccine; toss with cheese sauce.

17. 17

    Top with shrimp; sprinkle with salt, pepper and parsley if desired.

18. 18

    Preheat broiler.

19. 19

    Line a baking sheet with aluminum foil; set aside.

20. 20

    Trim fat from chicken.

21. 21

    Place chicken thighs, skin sides up, on prepared baking sheet.

22. 22

    Sprinkle with salt and pepper.

23. 23

    Broil 6 inches fro heat for 10 minutes or until skin is golden and begins to crisp (this step may be omitted, but it produces a better-flavored dish).

24. 24

    In a 4 to 5 quart slow cooker, layer cherries, onion, and tea bags.

25. 25

    Add chicken.

26. 26

    In a small bowl, stir together preserves and wine.

27. 27

    Pour over chicken.

28. 28

    Remove chicken to a serving platter; cover with aluminum foil to keep warm.

29. 29

    Remove tea bags from slow cooker; transfer cherry mixture to a small saucepan.

30. 30

    Over high heat, bring cherry mixture to a boil. Cook until mixture is reduced by half, stirring occasionally.

31. 31

    Serve chicken on top of noodles (optional). Spoon cherry mixture over chicken.